Conceptual Framework for the preparation of
MENU for TRUE RESTAURANT
The Menu can be built from multiple dish types, ranging from local traditional dishes to international
fine dining experience of full course with unique arrangement and consistent taste throughout the
menu using:
1. Signature sausage
As this is one of the most identifying and critical branding mechanisms for the products; The selection
the sauce that is required to create a menu which is consistent throughout the whole dishes served
by the restaurant, needs to go through rigorous process of multiple taste options and evaluation by
multiple chefs or food lovers to be chosen.
The sauce should be special to the restaurant and constituents need to be very well studied to have
a consistent supply, should be checked price fairness, etc.
2. Signature presentation
The presentation also can be used as a means of differentiation between restaurants, therefore to
use presentation as part of the branding initiative the restaurant will implement a creative approach
and brainstorming to come up with unique and outstanding presentation, that can be a signature of
TRUE RESTAURANT.
Consistency creating criteria is not limited to the above two items, rather it should be considered as
the bare minimum and multiple differentiating criteria should be added later on.
The menu shall have Green Zone where multiple Vegetarian dishes are served, then there is Yellow
Zone where the dishes are moderately spicy, and most dishes of the restaurant belong to this zone,
then finally there is Red Zone where spicy hot dish lovers have their grab, in this zone Ethiopian,
Indian, and Chinese Spicy dishes can be tailored to create a unique experience.
ABBAMELA CONSULTING, Addis Ababa, Ethiopia
Website: www.abbamelaconsulting.com
Tel: +251-911780257, +251-923153737