本文主要讲述菜单设计，下一个因素是使用one panel菜单。菜单有一个传统的定位。这可能是因为该公司想向人们解释，他们是一个保持传统的传统品牌。然而，餐厅也需要考虑到人们不断变化的动态，并制定一个更加现代和现代的模式。有必要区别对待现代消费者;餐厅需要有一个折衷的混合现代食品和经典(雷诺兹等，2013年)。本篇论文代写文章由英国论文人EducationRen教育网整理，供大家参考阅读。
The next factor is the using of the one panel menu. There is a conventional positioning of the menu. This could be owing to the fact that the company wants to explain to the people that they are a conventional brand that maintains traditions. However, the restaurant also needs to consider the changing dynamics of the people and develop a schema that is more contemporary and modern. There is a need for the modern consumers to be treated differently; the restaurant needs to have an eclectic mix of the modern food and the classics (Reynolds et al., 2013).
For every restaurant, there is a specialty dish. These need to be showcased in the menu. The menu needs to have different fonts and sizes. In the menu, the restaurant has focused on the elegant way of representation of the menu. This is done as a deliberate attempt to persuade the people about the classiness of the restaurant. However, the company also needs to incorporate the use of different fonts to make the people aware of the different services in foods that they render. There is also a lack in the visual appeal of the menu. The menu is found to be plain. By adding classical fonts in a different background, the aesthetic value of the food would be improved. The menu needs to be more modern from its classical representation.
The menu of the restaurant is a static menu. It is evident by their presentation. However, by changing it into a cycle menu, there can be more expectation by the customers. The people become aware of the needs of the situation.
To summarize, the menu is found to be one panel menu that is focused on the classical taste. It is a static menu that needs to be changed to make it visually more appealing to the people. It is evident that the restaurant menu needs to be changed to a modern outlook. The current classical look is appreciated by the patrons of the restaurant. Nevertheless, to garner attention, they need to focus on the changing of the menu. They need to find innovative ways to connect with the consumers.
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