International And Local Resort Hotels In Egypt Essay


Discuss about the International And Local Resort Hotels In Egypt.


Brief overview

In the view point of Baiomy and Jones (2016), menu is the primary means of representation of exactly what is available in the restaurant and why the restaurant is famous for. As commented by Liu et al. (2014), a restaurant’s menu design can be considered as a primary tool for the restaurant’s marketing plan. Deciding upon a right menu requires following a number of steps that would result in achieving the desired outcome. A perfect menu can be crafted by examining the sales and financial numbers of the competitors in the market focusing mainly on the direct competitors in the neighbourhood (Espino et al. 2015).

Caf? Di Stasio is a Melbourne based restaurant that is well known for the variety of hard drinks and soft drinks served by the restaurant. The restaurant serves lunch, dinners and also has the provision of private dining as well. It is an Italian restaurant and specialised in Italian cuisines ( 2018). The restaurant has a detailed menu of their EAT and DRINK. Upon checking the drop down of these broad segments, one can be able to get a detailed idea of the availability of the food and drinks.

Image: Present menu of Caf? Di Stasio

Menu Review

Caf? Di Stasio is a restaurant that serves all kinds of food including fast food and bar-be-que. The restaurant is owned by a businessman and has been operating for 25 years from mow ( 2018). The ambience as well as the menu of the restaurant holds great importance in attracting the customers. The 25 years of serving has been very effective for this restaurant. Considering the present menu of this restaurant, it has to be said that the menu is classified as lunch, dinner or drinks. On the drop down menu, the further items can be seen. As commented by Hou et al. (2015), the menu with easy navigation technique can help the user to re-direct to the right item that one desires to order. The menu is written in English in spite that it is an Italian restaurant just because the restaurant is located in Australia and that the majority of the population are English speaking and thus writing the menu in Italian would not have been of much help to the visitors (Wansink and Love 2014). Considering the Menu concept, it can be said that there is no particular theme that has been followed but a plain menu that gives a clear picture of the food items available in the restaurant (Ayala et al. 2016). However, the menu could have been written with the particular ingredient or the nutritional value of the particular food that is actually missed in the recent menu available to the visitors and consumers (Magnini and Kim 2016). In addition to this, it should have also given an alert on the allergies or any other precautionary action that the consumers might have to take in order to avoid any kind of mishap while consuming the food. All these factors can be regarded as major issues in the present menu of the restaurant (Filimonau and Krivcova 2017). The background colour of the menu that has been used is also not vivid that would have attracted the consumers and thus, it can be said that there are major areas where the menu needs modifications (James et al. 2015). The menu can be re-designed considering the background effect to be a particular theme and mentioning the nutritional facts of each item (Long et al. 2015). It is expected that if the menu is re-designed, the restaurant will be able to attract more people and it would create a long lasting impact on the visitors as well.

Image of the redesigned menu

Image: A re-designed menu


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Baiomy, A. and Jones, E., 2016. Measuring menu attributes in the international and local resort hotels in Egypt. Anatolia, 27(4), pp.526-536. 2018 Cafe Di Stasio, Available at: [Accessed on: 22-4-2018]

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Filimonau, V. and Krivcova, M., 2017. Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions. Journal of cleaner production, 143, pp.516-527.

Hou, Y., Sun, Y., Wan, L.C. and Yang, W., 2015. How can psychological contagion effect be attenuated? The role of boundary effect on menu design. Journal of Hospitality & Tourism Research, p.1096348015619410.

James, A., Adams-Huet, B. and Shah, M., 2015. Menu labels displaying the kilocalorie content or the exercise equivalent: effects on energy ordered and consumed in young adults. American Journal of Health Promotion, 29(5), pp.294-302.

Liu, P.J., Wisdom, J., Roberto, C.A., Liu, L.J. and Ubel, P.A., 2014. Using behavioral economics to design more effective food policies to address obesity. Applied Economic Perspectives and Policy, 36(1), pp.6-24.

Long, M.W., Tobias, D.K., Cradock, A.L., Batchelder, H. and Gortmaker, S.L., 2015. Systematic review and meta-analysis of the impact of restaurant menu calorie labeling. American journal of public health, 105(5), pp.e11-e24.

Magnini, V.P. and Kim, S., 2016. The influences of restaurant menu font style, background color, and physical weight on consumers’ perceptions. International Journal of Hospitality Management, 53, pp.42-48.

Wansink, B. and Love, K., 2014. Slim by design: Menu strategies for promoting high-margin, healthy foods. International Journal of Hospitality Management, 42, pp.137-143.

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