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Chinese restaurant - Coggle Diagram
Chinese restaurant
Limitation
preferences of target
market
dietary restrictions of target market
availability of ingredients
availability of equipment
service style
skills of chefs
service style
theme of restaurant
costing structure/pricing of menu.
Menu Design Aesthetic
The colors
The layout
Graphic used
Font
Description
How the menu match the theme
Use of borders to call attention to items
Pricing methods
Variety of Menu Offerings
The items should vary in size, shape, color, texture, mouthfeel, temperature, taste, smell, and aroma.
the variety of the items listed in the menu
Reasoning
provide examples or references
information found in consultation organizations or academic literature.
Considerations
Identify and describe concept
Feasibility of restaurant concept.
Appealing to Vietnamese adults, especially ones with Chinese descent.
Theme of restaurant
Cantonese food with a modern twist
Service style
Casual Dining, Table de'hote
Geographic location
District 5, HCM city, many competitors
Target market
young adults aged 19-25 and adults aged 25-35