The group analyzed the menu of an existing restaurant and proposed improvements to better suit a fine dining concept. The old menu was messy, used cheap materials, lacked a clear theme, and had confusing menu items and prices. The group designed a new logo, created a multi-page menu booklet with an elegant design, reworked the menu items and prices to match a fine dining style, and selected a clear European fusion theme. Their redesign aimed to match the level of presentation, quality, and experience expected of a fine dining restaurant.

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BINUS UNIVERSITY
MENU IMPROVEMENT OF ARTIFICE
RESTAURANT

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Group :
 Livia Cuyanto
 Novita Kurniawan
 Marcelin Mariane
 Mateus Ferdinan Garden
 Marshella Reentavia
 Spica Bernadhita Sanggel

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The Problem :
 Find no error in the menu, find a solution to make changes in
terms of menu list menu, price, design, even the concept of
restaurant menu to suit the type that is fine dining restaurant
concept

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The old menus
 First Page

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The old menus
 The second page

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The old menus
 The third page

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The old menus
 The last pages

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Menu Analysis :
 analysis of the old menu, the menu is shaped around 2 sheets of
A4 size paper and cardboard shaped only in laminating.
 then in terms of the logo name restaurant less in accordance with
the concept of fine dining restaurant that is supposed to look
elegant and luxurious.
 then in terms of the composition of his menu looks messy and less
name foods sold in accordance with the fine dining menu.
 in terms of price is also very cheap from most other fine dining
restaurant.
 then the words written quite difficult to understand due to lack of
detail in explaining the ingredients contained in a menu.

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New Logo Concept :
 We tried to change the restaurant logo that looks to be more
elegant and luxurious image that corresponds to the fine dining
restaurant.

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Our new logo

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The theme of the menu
 Keep simple
 Elegant
 Easy to read

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The menu design
 This menu will be a menu book with cover an our logo at the
first page
 The second page will be the restaurant history
 The third page is restaurant concept
 The fourth until the end is our menu

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Analysis
 Cover
The old menu only made from 2 pages of paper without cover.
We think for a fine dining menu restaurant should have a nice
cover.
This is the sample of the cover

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Analysis
 The layout
The old menu have a really full layout, that cause this menu a
little bit hard to give an impression of eye catching.
So for the improvement we decided to give a bigger size of the
word and keep page clean.

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Sample of page

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Analysis
 The menu chosen
beside of change the layout, cover, we also change the menu. The
changes of the menu based on some consideration of some factors.

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The factors in our consideration
 First, the old menu didn’t have a specific theme. We can found
chinese food, japanese food, Indonesian food and american food in
one restaurant. We believe that will spent to much cost to make
sure we serve the best of each menu selection.
 Second, the old menu have a pretty strange menu’s name. such as
Smurf house is healthy, this name will be great if the restaurant
theme is a fantasy restaurant not an art and gallery.

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Our sample menu

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Our sample menu

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Our sample menu

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Our sample menu

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Our sample menu

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Sample of the menu booklet

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Sample of menu

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The Final Result :
 we change the whole concept of the menu so that the menu is
almost in line with what should be offered in a fine dining
restaurant and elegant design brings a price that is well
adapted to the level of fine-dining restaurant is not like the old
menu that offers such menu cafe & bar concept.

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