Food and beverage management assignment topic restaurant survey and analysis restaurant the hudson rooms

Restaurant Operation and Theme by: Đinh Hoàng Anh What is the current type of restaurant: Fine Dining Hotel’s theme: Design based on Grand Central Station, The Hudson Rooms is high conc

HANOI OPEN UNIVERSITY

FACULTY OF TOURISM

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FOOD AND BEVERAGE MANAGEMENT

ASSIGNMENT

TOPIC: Restaurant Survey and Analysis Restaurant

The Hudson Rooms

Instructor: Vũ An Dân

Class: A1K28

Students: 20A46010213 – Phạ m Thu Hà

20A46010248 T – ạ Phương Thả o 20A46010250 Lê Ánh Ng – ọc 20A46010264 – Đỗ Thị Phương 20A46010042 – Đinh Hoàng Anh

20A46010051 Nguy n Qu nh Anh – ễ ỳ

Hanoi, 2022

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EXECUTIVE SUMMARY

Throughout the process of researching and evaluating aspects of the restaurant,

we conducted interviews and had direct conversations with employees, managers, and chefs at The Hudson Rooms restaurant to understand as much as we could about the establishment in order to accomplish this assignment effectively Additionally, we use the internet to conduct information searches My group’s assignment includes of 5 main parts:

Part I: Restaurant operations and themes

Part II: Restaurant design and layout

Part III: Evaluate kind of services

Part IV: Menu pricing and pricing strategies

Part V : Pricing and Cost Control System

Food and Beverage Management is an interesting and rewarding subject This course helps us gain more knowledge about hotel management in general and the restaurant industry in particular, accumulate and improve our understanding And this exercise is also a challenge, an experience Although the knowledge is not extensive, this is all the effort of our whole team We hereby declare that this report is completely truthful and has not been reproduced in any material Supplier figures, tables and documents are clearly cited

Finally, we would like to express our gratitude to Mr Vu An Dan for directly instructing the A1K28 group in general and my group in particular on this subject We hope that he will be pleased with this report In addition, we would like to express our sincere thanks to the staff and managers at The Hudson Rooms restaurant for helping our team in the process of completing the assignment We sincerely appreciate it

TABLE OF CONTENT

GENERAL INFORMATION ABOUT THE RESTAURANT _ 5 MAIN CONTENT 6

I Restaurant Operation and Theme (by: Đinh Hoàng Anh) _ 6

II Restaurant layout and design (by: T ạ Phương Thảo, Nguy n Qu nh Anh) 7ễ ỳ2.1 Review waiting areas, dining tables, cashier, bars 7 2.1.1 Waiting area: _ 7 2.1.2 Reception area 7 2.1.3 Dining area 7 2.1.4 Bar Area: 8 2.2.Area can be observed _ 8 2.3 Evaluate the reasonableness of the lighting system, signs, layout of the road 9 2.3.1 Lighting system _ 9 2.3.2 Sign system 9 2.3.3.Route layout 9 2.4 Evaluate different types of tables, chair and aisle space _ 10 2.5 Arrangement of table, chair and decorations _ 10 2.6 Evaluate side stations _ 11 2.7 Smoking and non smoking area 11 –2.8 Evaluate kitchen area _ 11

III Evaluating kind of service at restaurant (by: Ph m Thu Hà) 12ạ3.1 Evaluating kind of service at The Hudson Rooms _ 12 3.2 Evaluating number of employee in restaurant 12 3.2.1 The number of employees in each position: 12 3.2.2 Evaluation of the number of staff at the restaurant: 13 3.3 Evaluating the skill and attitude of employees 15 3.4 Evaluating employee working shifts and working schedule _ 15 3.4.1 About working shift: 15 3.4.2 About working schedule _ 16 3.5 Evaluating station in restaurant 17 3.6 Evaluating each staff’s duties _ 18

IV Menu pricing and pricing strategy at restaurant (by: Đỗ Thị Phương, Lê Ánh Ng ọc) _ 18

4.1 General overview of restaurant The Hudson Rooms’s menu _ 18 4.2 Review in terms of the appearance of the menu _ 19 4.2.1 Psychological aspects _ 19

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4.2.2 Graphic design aspect _ 20 4.3 Reviews about the quality of the menu 21 4.3.1 Type of food 21 4.3.2 Quantity of food _ 21 4.3.3 Is it convenient for serving _ 22 4.3.4 Are ingredients available _ 22 4.3.5 Compatibility between dishes: 22 4.3.6 Is there a guarantee to buy good ingredients? _ 23 4.3.7 Price: 23 4.4 Evaluate of marketing strategies of The Hudson Rooms 26

V Pricing and cost control system at restaurant (by: Ph ạm Thu Hà, Đỗ Thị

Phương, Tạ Phương Thảo) _ 27

5.1 Control the amount of food purchased 27 5.2 Control the amount of export, import _ 28 5.2.1.Recipe (used to calculate costs and calculate prices) 28 5.2.2 Track standard food revenue and total costs 28 5.2.3 Evaluate the selling price _ 28

REFERENCE 29 APPENDIX 30

1 Task roster: 30

2 Images & documents related 31

GENERAL INFORMATION ABOUT THE RESTAURANT

Introduction: The Hudsons Rooms owns an extremely expensive location on the rooftop of Capella Hanoi Hotel, right in the heart of the capital, specializes in providing all kinds of northern American seafood, especially oysters and caviar; combined with fine wines such as whiskey, cocktail

Location: 11 Le Phung Hieu, Hoan Kiem, Hanoi Vietnam, 1.1 km away, less than

5 minutes walk to Old Quarter, Hanoi

Capacity: Up to 129 people, including 15 Oyster Counter Seats, 82 Dining Seats including event space, Private Room with 10 seats

Time: On Monday through Thursday, the restaurant is open from 11:30 to 2:00 and on Friday, Saturday, and Sunday, it is open from 11:30 to 2:00

Phone: +84 24 398 8888

Email: hudsonrooms.hanoi@capellahotels.com

The restaurant's style, inspiration: Inspired by New York City in the 1920s, the restaurant with the vaulted ceiling is designed based on Central Station with a high-end but still friendly concept "bringing in the breath" of the capital Hanoi", combined with

a sweeping view of the outer space

History of establishment: The restaurant officially opened on April 22, 2022, up

to now, it has been operating for nearly 6 months

Special features: At The Hudson Rooms, customers enjoy whisk(e)y luges –whiskeys drunk from the shells of eaten oysters, participate in cultural classes, afternoon tea etiquette and assorted varieties, alcohol; enjoy the 20th Century Limited fantasy train with Captain William Pravda every 9.30pm

Achievements:

In October 2022, The Hudson Rooms restaurant was voted by American magazine CnTraveler as one of the favorite and best new restaurants in Hanoi Belongs to the "Capella" hotel - the only hotel in Vietnam and Southeast Asia entered the "Top 100 best new hotels in the world"

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MAIN CONTENT

I Restaurant Operation and Theme (by: Đinh Hoàng Anh)

What is the current type of restaurant: Fine Dining

Hotel’s theme: Design based on Grand Central Station, The Hudson Rooms is high concept yet welcoming, bringing together vaulted ceilings with expansive outdoor views, and delivering fresh seafood from as far away as France and Canada, just in time for dinner

Location and target customer: The Hudson Rooms owns an expensive location

on the rooftop of Capella Hanoi Hotel, right in the heart of the bustling capital When visiting The Hudson Rooms, anyone will be impressed with the characteristic dome architecture and the interesting transition of the room from light to dark This place will become a colorful dining venue of the perfect combination of whiskey, cocktails and modern dishes Inspired by New York in the 1920’s, The Hudson Rooms transports its guests to a golden, bygone era But you don’t need a degree in art history to appreciate the Art Deco interiors, or to be a cocktail expert to enjoy the authentic yet accessible drinks menu

Does the decoration, color scheme, lighting, music in the restaurant match the theme and type of restaurant?: Yes, when visiting The Hudson Rooms, anyone will be impressed with the characteristic dome architecture and the interesting transition of the room from light to dark This place will become a colorful dining venue of the perfect combination of whiskey, cocktails and modern dishes Hudson Rooms will bring artistic and extremely beautiful culinary works From color to taste, everything is focused to arouse all the senses

Staff: Are there uniforms? Do the uniforms match the class and the theme?: Because The Hudson Room restaurant is set in Grand Central Station, the staff's uniforms will be designed like those of the station staff Every detail on the uniform is meticulously sewn, so that there is uniformity among the staff and shows the class of the restaurant

The kind of food & beverage: The restaurant treats diners with unique cocktails and mouthwatering classic oyster recipes, famous wine tastings and formal private events Inspired by burgers on the Manhattan neighborhood, the snacks at The Hudson Rooms have an attractive umami scent Right from the first moment, the aroma and crispness will leave an unforgettable mark in the hearts of diners If the culinary journey

at The Hudson Rooms is a train ride, in the morning, the beautiful marble bar Oyster will bring you to the historic Fulton Fish Market, which sells fresh oysters and caviar best In addition to fresh seafood, The Hudson Rooms is also a paradise of premium

Long Island chicken dishes At night, this space turns into a lively bar with unique cocktails

→ It can be said that The Hudson Rooms has successfully rekindled the spirit of the legendary The Grand station of the 1920s, taking you on an exciting journey to discover New York cuisine in its entirety The Hudson Rooms is open every day of the week, very suitable for dates, family gatherings, friends or business meetings

II Restaurant layout and design (by: T ạ Phương Thảo, Nguy n Qu nh Anh) ễ ỳ

2.1 Review waiting areas, dining tables, cashier, bars

2.1.1 Waiting area:

Near the cashier counter and elevator, designed just enough Includes 1 table and

2 chairs The waiting area is a place where guests can wait to check information about the table reservation as well as wait for the staff to check if there is a table when the customer has not booked a table in advance This area is designed compact, just enough, comfortable

2.1.2 Reception area

The cashier counter is opposite the elevator, where the hostess can observe the guests coming in and out, when meeting the guests can easily greet and invite guests into the restaurant as well ready to receive As shown in the picture (Figure 1.1), the cashier counter is designed to be compact, and placed near the wall on the right-hand side, creating a convenient space for customers to travel more easily and more widely The cashier counters are neatly and neatly arranged, the necessary tools such as receipt printers, card payment machines, cash drawers, computers, etc are arranged in the right places , convenient for payment, making documents, making invoices

Section 1: no separating door, the number of tables is about 15 tables, commonly known as the Main dining

Section 2: has a door separating two areas, the area close to the kitchen (with 3 tables) is called the Soho room The remaining area is called the Tribeka room

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PDR: A private dining room, also known as Nolita is usually a room to serve guests who want a private space, can be for small meetings, or family dinners to avoid the crowd, bluster outside of the restaurant

Secret Room: The secret room where VVIP guests are usually served

Wine Cellar: Wine cellar - a place to store delicious and old wine bottles.The dining table is neatly set up, full of tools such as knives, spoons, forks as well as beautifully decorated, attracting many guests to the restaurant (Figure 1.2; 1.3; 1.4)

The main color tone in the dining area is usually brown and white, suitable for the restaurant space Tables are square, round, chairs with backrests - suitable for all people, all ages Harmonious colors, not flashy The size of the table, as well as the chair, is just enough, not too big, bringing a spacious space for the restaurant

2.2 Is there an area in the restaurant where the entire restaurant can be observed?

There is no place in the restaurant that can see the entire restaurant But we have

a few ideal locations for easy observation as follows:

The intersection between the path of Section 1 and Section 2 is on the right-hand side (the staff's face is facing the passenger seat) Then we can easily observe areas like Section 2, Section 1, bar easily

The second ideal location is the intersection between the street at the Bar with the entrance to the PDR rooms, wine cellar, secret room (located on the right) Because

of this location, we can also easily observe areas such as the Bar, Section 1, Wine cellar

to be able to see the entrance and exit of guests, such as assisting guests when they need

by fast and timely way

2.3 Evaluate the reasonableness of the lighting system, signs, layout of the road

2.3.1 Lighting system

Light plays an important role in creating a catalyst that elevates the design aesthetic and affects the user's emotions At The Hudson Room in the morning, the lights are on less, the roof bar is on the rooftop, making the most of the natural light from the outside because the restaurant is located on the 7th floor of the hotel with a surrounding space of the glass Therefore, using outside light during the day helps to save a lot of electricity consumption for the restaurant

The restaurant dining space is designed with different lighting systems, soft light, not too harsh In particular, the restaurant uses yellow lights in the dining area to increase the aesthetics and coziness of the design, and at the same time help customers feel more comfortable

Each table has a table lamp (usually lit in the evening) Moderately bright light, not annoying, affecting customers

2.3.2 Sign system

Each dining area of the restaurant has its own name from the city of New York, including Tribeca, SoHo, Nolita, all of which are clearly labeled, loud and clear outside the door

In addition, the exit signs, toilets are also printed large, in a place where guests can easily see

2.3.3.Route layout

For guests: The aisles of The Hudson Room restaurant are easy to navigate for customers Right from the elevator, customers will see the front desk on their right-hand side The entire aisle in the outside area such as the main dining, Tribeka room, Soho, PDR, or the restaurant's Bar is accessible to guests The special thing here is that the restaurant has a private room for VVIP guests - room Track 61 If you want to move to this room, you need to go through the Wine Celler to enter the room (Figure 3.1) For staff: The aisle in the restaurant between rows of seats, the dining table is not too wide, 1-2 people can walk across, if 3 people pass by at the same time, it will not be enough (this is due to the area of the restaurant restaurants are limited) The layout of the aisle is quite convenient for hospital staff to be ready to serve For example, in Section 2, staff can pick up items from the Kitchen and serve them in that area very quickly, avoiding long wait times (Figure 3.2) In addition, the path to the right of the Kitchen area is the staff's path, when we bring food to rooms such as the Secret room

kitchen is on the left corner and the PDR room is on the right side

2.4 Evaluate different types of tables, chair and aisle space

The restaurant has 2 main types of tables: round tables and rectangular tables In particular, according to each type of table, there are different types of tables Regarding round tables, the restaurant has round tables for 4 people and round tables for 6 people; For a rectangular table, the restaurant has a rectangular table for 2 people, and a rectangular table for 4 people In addition, in the restaurant's PDR room, there is a long table for 10 people and a small round table for investors in the Secret Room The tables

in the restaurant are arranged in a reasonable position, interweaving the tables with each other The restaurant has a total of 6 round tables, 2 square tables for 4 people and 23 rectangular tables for 2 people and this type of table is flexibly arranged together to form

a large rectangular table for 4 people

Regarding the percentage of visitors traveling in groups: No data can be found The restaurant does not arrange too many tables, however, due to the small area

of the hotel, the restaurant area is also somewhat limited The middle aisle of the main dining area is quite small, about 1.3m, which makes serving a bit difficult, the aisle is just enough for 2 waiters and in case of carrying large trays or trolleys, Be very careful when passing through this location (Figure 4.1)

In general, with elegant colors with warm tones as the main color, the restaurant feels cozy but still luxurious With the arrangement and design of the restaurant, the overall still creates a neat, consistent and beautiful look (Figure 4.2)

2.5 Is the arrangement of table, chair and decorations convenient for dividing the restaurant into areas?

The restaurant is divided into 8 areas to help the restaurant improve service quality When dividing like this, the flow of movement will become more scientific so that the staff can quickly approach, listen and respond to the requests from the diners (Figure 5.1) Which Section 1 is the main dining area, Section 2 is the area of Soho (Figure 5.2) and Tribecca (Figure 5.3) However, in the middle of Sections 1 and 2, there

is a partition separating these two areas from each other, creating a private and comfortable space for customers with special needs

Customers can easily access different areas in the restaurant For example, the bar is located in the middle of the restaurant, where customers dine anywhere in the restaurant, they can easily access the restaurant's bar

However, the kitchen area is designed on the left side of the restaurant, this location is close and easy to help staff serve customers in the Section 2 area of the restaurant, but it is far from Section 1 and the PDR room

In addition, the restaurant's VVIP Track 61 room (Figure 5.4) asks customers to

go through the restaurant's wine cellar (Figure 5.5) This is not convenient for customers, besides, although the Track 61 room has its own entrance for faster service, the location

is still far away, making sometimes the service will take a lot of time

2.6 Evaluate side stations

The restaurant has a total of 3 stations, located in the following positions: in front

of the Soho room, behind the bar and in front and to the right of the PDR room (Figure 6.1; 6.2; 6.3; 6.4) On the surface of the station counter are placed trays already spread out with towels, computers, water, cleaning cloths, ice bowls, napkins, menus, and under the drawers for knives, spoons, forks to keep time replacement and replenishment time for customers

In general, three station counters are placed in reasonable positions, each station covers different areas, convenient for service The station counters can also be substituted for each other in case the remaining station is out of stock or not enough supplies to provide customers The service is very convenient, but bringing dirty clothes into the stewarding area or replenishing clean items to the station is only convenient for the station in front of Soho's room, the remaining two stations are located quite far away,

it takes a lot time time to move

2.7 Smoking and non smoking area –

Currently, the restaurant only allows customers to use cigars in the secret room - track 61 of the restaurant, but the restaurant does not have a dedicated area only smokers

If a customer comes to the restaurant and asks to smoke, the restaurant will have

to block the entire restaurant just to serve that type of customer If this is applied, the restaurant will lose a lot of customers and the revenue source of the restaurant will also decrease For that reason, the restaurant does not have a designated area for smokers

2.8 Evaluate kitchen area

The location of the kitchen is convenient for serving The nearest section will be the Section 2 area, the further away is the Section 1 area The entrance to the PDR room,

Because the kitchen and the dining area are close together (section 2), so when the staff opens the door, the noises in the kitchen such as broken furniture, talking, making food will echo out, possibly affecting customers So in the kitchen, people often have to be very careful about communicating, taking things

III Evaluating kind of service at restaurant (by: Ph m Thu ạ Hà)

3.1 Evaluating kind of service at The Hudson Rooms

Currently, the restaurant mainly applies the type of table service (American service/Plate service): servers take guests’ orders and give them to the kitchen staff who prepare the food and put it on individual plates which are then brought to the table by the server

Besides, the restaurant also serves cheese on trolleys The staff will push cheese cart for customers to choose, directly serve at the table for customers For some dishes, the staff will directly go to the guest's table and prepare the dish in front of the guest

Evaluation about kind of service at restaurant:

Usually, fine dining restaurants often provide French service or Russian service However, in Vietnam, it is difficult to provide these services, mainly serving Plate service

The restaurant is located in a Boutique hotel, so the spaces are not enough to serve the type of French service In order to match the Fine dinning style and the area, the restaurant has combined to use both types of plate service (mainly) with French service (for some dishes: see bass crudo, caviar, cheese, ) => Create a new experience for guests when receiving various types of services

3.2 Evaluating number of employee in restaurant

3.2.1 The number of employees in each position:

• General Manager: 1 person

• Assistant Manager: 1 person

=> Total of staff number: 18 staff

3.2.2 Evaluation of the number of staff at the restaurant:

Type of Operation: Fine Dining

Seat number: 107 seats

Position Estimated number of employees

=> There should be 5 servers

working at a meal period

The number of 5 servers staff at the restaurant is reasonable

to put on table, clean and set up table

=> Those 2 casual are responsible like food runner

=> Therefore, the number of 2 casual employess who support servers is acceptable

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Captain

Number of Captain = ¼ number

of server = ¼ x 5 = 1.25 (staff)

=> There should be 1 captain

The restaurant has 2 Captains

=> There should be 3 bartender

The restaurant has 2 bartenders and a barista

=> Acceptable

Hostess There should be 2 hostess The restaurant has 3 hotesses and

they handle the cashier’s duties In addition, the restaurant has a fixed casual position that is responsible for supporting hostess

=> Therefore, the number of 3 hostesses, a casual who support hostess are acceptable

Cashier There should be 1 – 2 cashier

Supervisor There should be 1 supervisor

Currently, the restaurant has not supervisor position

(Because the ex – supervisor has become Assistant Manager) Estimated total number of employees = 5 (servers) + 2 (food runner) + 1 (captain) + 2 (hostess) + 2 cashier + 3 (bartender) + 1 (GM) + 1 (AM) + 1 (Sup) = 18 staff Actual total number of employees = 5 (servers) + 3 (casual) + 2 (captain) + 3 (hostess) + 2 (bartender) + 1 (barista) +1 (GM) + 1 (AM) = 18 staff

=> The restaurant has enough employees However, the restaurant currently lacks the supervisor position and has an excess of a captain position So, the restaurant should recruit more supervisor position (to reduce the management work for GM and assistant manager) or training a captain to be supervisor

3.3 Evaluating the skill and attitude of employees

Most of the staff have graduated from colleges or universities with hospitality major, they have experience working in restaurants, kitchens of many other hotels All staff before becoming an offical employee must pass a test on restaurant knowledge,

practise correct service procedures, understand the foods and ingredients in the menu,

The staff at the restaurant can communicate English fluently There are a lot of foreigners coming to restaurant, the management is also foreigner All staff can speak English makes it easier to interact with consumers and deliver the finest service possible

to fulfill their needs, helps communicate with foreign managers effectively, avoiding misunderstandings,

3.4 Evaluating employee working shifts and working schedule

3.4.1 About working shift:

less staff

Time requires more staff

Lunch 11h 14h00 – 11h30 13h30 – 10h 11h30 –

13h30 14h30 – 11h30 13h30 –Afternoon tea 15h 16h30 – 15h 16h – 16h30 18h00 – 15h 16h –

Dinner 18h00 23h00 – 18h30 22h30 – 18h00 18h30 –

22h30 23h30 – 18h30 22h30 –Staff divided into 3 working shifts, each shift = 8.5 hours

• 1st shift (morning shift): 10h – 18h30: Open, clean up, set up, serve lunch, clear lunch, set up & clean afternoon tea, serve afternoon tea, set up for dinner

• 2nd shift (afternoon shift): 14h 22h30: set up for afternoon tea, serve –afternoon tea, clean afternoon tea, set up for dinner, serve dinner

• 3rd shift: 16h 23h30: set up for dinner, serve dinner, clear & close –restaurant

=> The period with the most employess: 16h 18h30: have all staff of 3 shifts –This time is not in the crowded period and the workload is not much

=> The shift for employess at the restaurant is not reasonable, the staff will have empty time, there is nothing to do

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3.4.2 About working schedule:

=> The way to arrange the employee’s work schedule is not reasonable because the assistant manager does not equally divide all the shifts for all employees There are staff who work late shifts all week, but there are also those who work morning shifts all week This causes stress and pressure for employees who are assigned to work late night shifts all week

* Suggestions to arrange shifts for staff:

Instead of arranging staff to work full – time continuously for 8.5 hours, the restaurant should combine broken shift and administrative shift

A: 10h 18h30: Open, clean up, set up, serve lunch, clear lunch, set up & clean –afternoon tea, serve afternoon tea, set up for dinner, serve dinner

B: 11h30 – 16h, 18h30 – 22h30: serve lunch, clear lunch, set up & clean afternoon tea, serve afternoon tea, serve dinner

B1: 11h30 – 14h30, 18h00 – 23h30: serve lunch, clear lunch, set up for afternoon tea, set up for dinner, serve dinner, clear & close restaurant

=> Staff come at the time they should come, they not to work play

* Suggestions to arrange working schedule:

Staff Mon Tue Wed Thur Fri Sat Sun

3.5 Evaluating station in restaurant

The restaurant is divided into 5 sations, each station is handled by a server

(Images illustrations are attached in the appendix)

=> The restaurant has a clear division of the station, but the number of seats in

each station is not equal This is unfair to the staff who take over the more seating station

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* Suggestion to divide station:

=> Each server can handle 20 24 seats –

3.6 Evaluating each staff’s duties

The duties of each position are clearly assigned, detailed and specific Different tasks are delegated to each staff However, the workload of the Assistance manager is a little too heavy

(Staff’s duties at each position are attached in the appendix)

IV Menu pricing and pricing strategy at restaurant (by: Đỗ Thị Phương, Lê Ánh Ngọc)

4.1 General overview of restaurant The Hudson Rooms’s menu

The Hudson Rooms specializes in northern American seafood, especially oysters and caviar

The Hudson Rooms Restaurant specializes in providing all kinds of Northern seafood, especially Oysters and Caviar The restaurant's menu is also very diverse and divided into a menu type, many different items based on different areas and times have different menu:

For example:

Menu divided by restaurant areas

• Main Dining: Supply THR-Menu Main Dining

• The Raw bar: provides THR-Bar Menu, Oyster Bar

• Track 61 area: providing THR-Cigar Menu, THR-Speakeasy

Menu at the time at the restaurant:

• Duration of 16-18 hours: Applying a peak-time menu (Rush Hour)

• 9:30 pm: Applying Bar Menu Four Train

• On Sunday in the period of 11h-14h: Applying Sunday Brunch, Caviar Brunch, Oyster Brunch

• 14h-18h: Provide Afternoon tea

Another menu:

• For Kid

• Menu for Toddler

• Wine : Warehouse 31, Warehouse 41

Restaurant provides a variety of menu as well as dishes but the menu Main Dining

At The Hudson Rooms restaurant, all types of menus have a meaningful story about the food in it to excite the diners' curiosity

For example: The opening of the menu is like a story that leads guests to enter a train:

Welcome to The Hudson Rooms

The home of oysters and caviar, authentic recreation of favourite dishes of the past as well as a beacon of the finest whiskeys and tasty tipples

In the morning, The Hudson Rooms stunning marble-swathed Oyster bar transports you to the historic Fulton Fish Market where the finest oysters and caviar

are available

By night, the space transforms into a New York-inspired bar with an exceptional cocktail journey Embrace the romance of beautiful city view while capturing the iconic energy and beautiful spirit of the Grand Central Terminal at The

Hudson Rooms

Image illustration is attached below (I.4.1)

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Example 2: Analyze a desert dish in the main dining menu:

Served with homemade fruit bread with cheese * lavosh bread, apple * ginger chutney, dried fruits * nuts →clearly describe what the dish comes with

“Les Freres Marchand, - the oldest cheese making family in France - robust flavour and buttery texture” →words that evoke the feeling of the dish From the

Rabelais d'Or trophy for French Gastronomy to being voted \"Traditional Cheesemaker

of the Year\" by the Pudlowski Guide in Paris, Les Freres Marchand - the master cheese monger has enjoyed worldwide acclaim due to the numerous awards and honours

bestowed on them → describes the origin of the dish that evokes curiosity

Example 3: “When the oysters mature at 3 years old, they are transferred into

parks for a year where they are further refined with the tide”⇒ The origin and the way

of catching oysters “This gives them a clear shell and smooth flesh with a taste of

hazelnut and a touch of sweetness” ⇒ describe the taste of the dish that makes the reader

feel like they are eating real oysters

Image illustration is attached below (I.4.2)

The presentation focuses on the specialties of the restaurant by placing each item clearly, designing the best dishes (high profits) in a conspicuous position, the front of the menu reader

Image menu is attached below (I.4.3 and I.4.4)

Divide the items very clearly for guests to choose from Profitable dishes are usually placed in the middle, upper part of the menu, or separated into separate sections of the menu Besides, the descriptions and stories are told too meticulously, causing customers

to waste time looking at the menu and ordering, confusing them with information

4.2.2 Graphic design aspect

About font :In terms of language, the menu uses a combination of both English and Vietnamese to make it convenient for both Vietnamese and foreign customers The title font is highly artistic but not too stylized or confusing; font used for dishes is quite simple, bold/capital/italic font; => help customers easily distinguish the title of each dish and be more easily attracted

About the arrangement of dishes: The restaurant grouping dishes of the same type together (for example, grouping caviar dishes together), and at the same time dividing the categories according to the order of eating for customers such as "starter, salad & soup; seafood main, main, side, desserts” to have a wider range of options However,

dividing into too many dishes can overwhelm customers and cause them to become hesitant when making dish selections

Concerning Menu area design: The restaurant combines ornamental frames around the border, interlacing 2 shades of blue and orange, little orange dots draw attention to pique visitors' appetites and encourage them to make a purchase The blue plaid design (which represents the train tracks and was inspired by the Grand Train Station) not only draws guests' attention but also gives the website a vintage and solemn sense

Due to the design's simplicity, there is too much white space on the menu, which makes the menu looks quite spacious, monotonous However, the restaurant knows how

to take advantage of the golden point (the top and middle part of the menu) to highlight the special and expensive dishes of the restaurant

In the menu, the decorative elements are quite meager, not eye-catching enough

to stimulate the senses of guests, and there are no pictures of the dishes at all

In the children's menu:

The first page features a colorless image of dancer Natacha Trouhanowa, a 1920s drama queen in a gorgeous mask for children to paint, and the idea is quite novel, unique

In addition to coloring, children can also wear masks and makeup to immerse themselves in the space of New York in the 1920s However, this decoration is suitable for the restaurant concept but not completely suitable for children Moreover, the menu

is not highly differentiated because the image may be appropriate for girls but not so much for boys, it is unlikely to attract boys with images like spiderman or superman

=> In general, the Main Dining menu of Hudson Room restaurant is quite extensive, clearly divides each item; typefaces are bold and capitalized easily to draw the eye to the highlight

=> But looking at it in another way, simplicity is a pretty big minus point in this menu, the use of quite a few vivid illustrations, diverse graphics, stimulating colors not only causes difficulty for diners to choose their meals but also makes the menu look boring, tasteless, not stimulating the feeling of customers

4.3 Reviews about the quality of the menu

4.3.1 Type of food: the restaurant offers very diverse types of food such as

oysters, caviar, cod, salmon, clams, beef, chicken, duck, quail…but mostly the seafood

of the north Beverage :champagne, wine (red/white) cocktails, tea, soft drinks, juices, kombucha,

4.3.2 Quant ity of food: the amount of food is just enough, not too much or too little on average about 100-135 grams / portion Average amount of baby food: