The menu is a very crucial tool in restaurants firms. It is the reason behind the every food and beverage operation-taking place there. A menu reflects the image of the firm and a platform where customers make their food choices.
Consumers now days do want to be associated with healthy menu options. Burger king however failed not because their menu was not healthy enough. The main reason behind Burger King Fries failure is because of they never took into consideration how some learned behaviors play a very crucial role for consumption. One of the hardest things that restaurant firms face is keeping up with the food trends (Scanlon, 1992). Making costumers to believe that the food are healthier when they still have the notion that they are not is extremely difficult thing to do.
The other aspect, which Burger king Fries had to deal with, is the other segment of their customers whose concern were neither the fat or calories in the fries. They get very displeased when they get a different test to what they are used to. These to aspects led to the total failure of the project. A menu change is an important component in menu planning. However, the question is whether the menu changes will attract more customers or maintain the customers and the final effect on the sales as well as profits (jang, 2010). According to some of the findings, some of the menu changes yield positive results while some are deemed to fail. After analysis of the recent trends in food preference of consumers, healthy foods are increasingly becoming a priority in most restaurants’ menu. Besides challenges in transition, it has proven greater success in respect to the growing trends towards healthy food choices.
References
jang, N. (2010). Service failures in restaurants: which stage of service failure is the most critical?.
Scanlon, N. (1992). Catering menu management. New York: Wiley.
