Menu Type Research Articles

Implementasi Sistem Menu Engineering untuk Peningkatan Kualitas Menu di X Coffee Eatery Tebet

Cafes or coffee shops have grown rapidly and become an important part of the urban lifestyle. In the face of growing market demand, improving menu quality is a key focus for every cafe. Menu engineering systems provide a solid structural foundation for understanding and managing each stage in creating a dish. The purpose of this research is to find out how the level of popularity of the menu at X Coffee Eatery, to find out how the profit level at X Coffee Eatery, and to find out how the menu performance category at X Coffee Eatery. This research uses a descriptive approach with quantitative methods. The results showed that of the 69 menu items, the results can be seen, namely in the X Special menu type 1 menu item which has a popularity level (MM%) of 100%. 16 menu items categorized as star, 4 menus categorized as plowhorse, 23 menus categorized as puzzle and 4 menus categorized as dog. Evaluation is needed for menus with low popularity levels in order to increase popularity through menu engineering methods.

Pelatihan Pengolahan Jajanan Sehat berbasis Rumpul Laut dalam rangka Pencegahan Masalah Gizi Buruk di Kabupaten Kupang

Processed snacks are served in many places, in various types, and are very popular with various groups, including children under five. The snacks in question are traditional and manufactured drinks and processed foods. This service activity was carried out to increase the knowledge and skills of family mothers in choosing and processing healthy snacks for family members, including toddlers, in Tablolong Village, West Kupang District, Kupang Regency, on July 29, 2023, with 50 family mothers participating using the "Education and counseling and simulation.” Before the extension activities are carried out, pre and post-test evaluations will be carried out to measure the abilities and changes in attitudes and actions of the mothers participating in the training regarding the extension material. The pre-test results found that most (62.7%) of family mothers did not understand well healthy snacks (snacks) regarding the type, quantity, and correct method of processing food. However, after confirmation from the results of counseling and food processing simulations, it is known that 100% of family mothers already understand and can choose types of food, prepare simple but nutritious menus with processing methods that are friendly to the availability of sufficient and appropriate nutritional content that is needed and can ensure that the amount of food consumed is according to the needs per day per age per gender of family members.

Beef or Beet Wellington? Chefs, meat reduction, and hindering and supportive forms of craftsmanship

ABSTRACT One of the most effective ways to mitigate climate change is to shift to more plant-based consumption practices. In this context, hands-on professionals in the food sector such as chefs are often seen as change-makers. Yet, most restaurants in wealthier countries predominantly serve meat and fish. In this paper, we use chefs and their embodied relationship with food as a case, and combine theories of practice and craftsmanship, to better understand the potential roles, both supportive and hindering, of craftsmanship in the protein transition. Drawing on 23 semi-structured interviews with a diverse mix of executive head chefs of Dutch restaurants in terms of menu type (animal/plant ratio), sector (fine dining/regular), and geographical location (city/rural), we found a reciprocal relationship between agentic capacity of animal- and plant-based materials and embodied skill. Based on this relationship, we found two forms of craftsmanship that relate differently to the protein transition. We argue that a “classical” form, in which a strong embodied relationship with animal- and a weaker one with plant-based materials is embedded, hinders a protein shift in chefs’ practice. We highlight the important role of culinary education in strengthening the relationship with plant-based materials and defining plant-based cooking as a prestigious challenge.

Measuring the usability effectiveness of using card menus and tree menus in school web applications

The aim of this research is to measure the usability effectiveness of a web application by using card menus and tree menus using user-friendly criteria and access speed as indicated by the number of clicks made by the user. The method used in this research is the Task-centered User Interface method, where this method allows for planning and evaluating the arrangement of the interface according to user needs. There are four stages in this method, including user identification by conducting needs analysis, the second phase is user interface design. The third phase is the implementation of the card menu and tree menu design, and the fourth face is testing the usability and effectiveness requirements. From the research that has been carried out regarding measuring the effectiveness of using card menus, it is more effective to use than tree menus because you can directly lift the menu and access it. Meanwhile, for usability, the card menus have a higher usability index than the tree menus. Meanwhile, for usability measurements carried out by direct observation and distributing questionnaires, the resulting percentage of user understanding, ease, and speed for the card menu display was 87% and for the tree menu was 60% so that the card menu display was more accepted by users than the tree menu. The new thing provided by the results of this research is in the form of suggestions that can be used by web application developers to use the right type of menu in building web-based applications with the same specifications as in the case of school finance applications.

Understanding consumers to inform market interventions for Singapore's shark fin trade

Abstract Sharks, rays and their cartilaginous relatives (Class Chondrichthyes, herein ‘sharks’) are among the world's most threatened species groups, primarily due to overfishing, which in turn is driven by complex market forces including demand for fins. Understanding the high‐value shark fin market is a global priority for conserving shark and rays, yet the preferences of shark fin consumers are not well understood. This gap hinders the design of evidence‐based consumer‐focused conservation interventions. Using an online discrete choice experiment, we explored preferences for price, quality, size, menu types (as a proxy for exclusivity) and source of fins (with varying degrees of sustainability) among 300 shark fin consumers in Singapore: a global entrepôt for shark fin trade. Overall, consumers preferred lower priced fins sourced from responsible fisheries or produced using novel lab‐cultured techniques. We also identified four consumer segments, each with distinct psychographic characteristics and consumption behaviours. These preferences and profiles could be leveraged to inform new regulatory and market‐based interventions regarding the sale and consumption of shark fins, and incentivize responsible fisheries and lab‐cultured innovation for delivering conservation and sustainability goals. In addition, message framing around health benefits, shark endangerment and counterfeiting could reinforce existing beliefs among consumers in Singapore and drive behavioural shifts to ensure that market demand remains within the limits of sustainable supply. Read the free Plain Language Summary for this article on the Journal blog.

ANALYSIS OF THE INFLUENCE OF BUSINESS INTELLIGENCE ON BEVERAGE SALES KONNICHIWA COFFEE USING THE METHOD EQUIVALENCE CLASS TRANSFORMATION

Konnichiwa Coffee shop is one of the business beverage that sells various types of drinks. Determination of price discounts or product promotions sometimes doesn’t match what customers wants and needs. Another obstacle found was that there were no promotions for consumers who bought directly at Konnichiwa Coffee outlets. This causes less than optimal sales strategies and store promotion strategies. Determining menus that are often purchased simultaneously by consumers can be a reference for owners in determining promotional strategies. Therefore, this research was conducted to look for association patterns between menus that can implement business intelligence (BI) in the association rules method. One of the association rules algorithms is the ECLAT algorithm. The ECLAT algorithm is used because it is more efficient and faster in terms of time. The data used in this research were 214 products from 100 transactions with 26 types of drink menus. The resulting pattern refers to a minimum support value of 3% and a minimum confidence of 30%. This means that transaction data that has association patterns or that were purchased together is only 3% of the total transaction data with a confidence level of 30%. From the results obtained, the Java Latte, Kopi Latte and Sapporo Latte menus are the menus that are most often purchased together so they can be used as a marketing strategy for Konnichiwa Coffee.

다항로짓모형을 통한 밀키트 수요결정요인 연구

Previous studies have verified several significant influence relationships between satisfaction factors and meal kit consumers. However, research on factors that consumers consider in the process of purchasing meal kits is lacking, and further research is needed.Therefore, this study estimates the demand determinants using a multinomial logit model, a discrete choice model, to examine the multifaceted influence relationships that consumers may consider when choosing meal kits. This study derived the following results. In terms of meal kit selection attributes, the convenience factor is the most influential, followed by the quality, taste, price, brand, and packaging factors. In terms of consumption value, the novelty value factor is the most influential, followed by the social value factor. These results indicate that the factors that consumers consider when determining the demand for meal kits differ depending on the type of menu, which is the significance of this study.

Digital menus innovation diffusion and transformation process of consumer behavior

研究目的本研究目的在于调查在餐厅从纸质菜单到数字菜单的创新扩散过程中, 不同菜单类型如何影响餐厅客人的行为意向。研究设计/方法/途径通过设计并使用四种菜单类型, 分别为只有文本的纸质菜单、具有文本和图片的纸质菜单、显示文本和图片或文本和视频的数字菜单以及具有自助技术功能的数字菜单, 本研究以实证方法考察了感知信息质量、感知食品质量和感知服务质量如何影响餐厅客人的行为意向的心理过程。研究发现根据对502名餐厅客人的在线调查数据显示, 菜单设计影响了客人的感知。基于视频的数字菜单是影响餐厅客人行为意向最有效的菜单类型, 其次是文本和图片的纸质菜单。研究启示本研究表明应鼓励在餐厅数字菜单设计中同时使用听觉和视觉元素。因此, 为研究促进了创新扩散理论和刺激-有机体-反应理论的发展。研究价值我们证实了数字菜单在餐厅菜单设计中的转型。餐厅客人, 尤其是在在后疫情时代, 已经准备好并愿意接受使用数字菜单。

The Relationship Between Consumption of Vegetables, Fruits, and Breakfast with the Incidence of Overweight in Students

Overweight is a manifestation of the body due to excess energy intake so that it is stored in more form in the body. During the last ten years there has been an increase in the incidence of overweight and obesity in Indonesia. Students are a group that is vulnerable to experiencing overweight events due to changes in lifestyle that affect eating patterns. Risk factors that can be improved in diet are consumption of vegetables, fruit, and breakfast. This study was conducted to determine the relationship between consumption of vegetables, fruit, and breakfast with the incidence of overweight in students in Sleman Regency. The design of this study was cross-sectional. Data was obtained using a google form questionnaire. Sampling technique with consecutive sampling. The subjects of this study amounted to 251 students. Data analysis used descriptive analysis, Chi-square, Fisher exact, Haenszel Mantel, and multiple logistic regression. The results showed that there was a significant relationship between the consumption of fruit menu types (PR = 0.523 p = 0.043) and the timeliness of breakfast (PR = 0.486 p = 0.047) with the incidence of more overweight in students. There was no significant relationship between consumption of vegetables, types of vegetable menus, amount of fruit, regularity of breakfast, and breakfast components with the incidence of overweight in students (p>0.05). Students who often eat fatty foods and eat breakfast on time have a 2 times greater risk of experiencing more overweight [(95% CI 1.143-4.077) p=0.017]. It can be concluded that there is a significant relationship between the consumption of fruit menus and the timeliness of breakfast with the incidence of more overweight of students. There is no significant relationship between vegetable consumption and the incidence of overweight status of students. Students who often eat fatty foods and eat breakfast on time have a 2.2 times greater risk of experiencing excess overweight.

INCREASING KADER KNOWLEDGE AND SKILLS IN THE DEVELOPMENT OF TODDLER FEEDING PRODUCTS BASED ON HIGH PROTEIN MULTIPURPOSE FLOUR PRODUCTS TO PREVENT TODDLER WASTING IN BULAK DISTRICT, SURABAYA CITY

Wasting is a nutritional problem that is still the focus of attention in the management of health problems in infants and toddlers. The existence of the COVID-19 pandemic has hampered Posyandu service activities for toddlers, so that control over toddler waste has decreased. The role of cadres as the leading pillar in community service, especially with toddlers, is the main focus that needs to be put forward. Increasing the knowledge and skills of cadres is important to improving the quality of service to the community, especially toddlers. This community service aims to increase the role of posyandu cadres in an effort to reduce waste problems through increasing knowledge and developing MP-ASI innovations from high-protein multipurpose flour products. This activity consisted of two methods, namely, TOT (training of trainers) for cadres and mentoring toddler waste by posyandu cadres. Training activities for cadres consist of materials on wasting and prevention efforts as well as training on making MP-ASI based on high-protein multipurpose flour. This community service activity is carried out in the working area of ​​Bulak District with a focus on selected Posyandu with the target of wasting toddlers. The results of this community service activity can be seen in the increase in the knowledge of posyandu cadres in the Bulak District by 16.5% about the problem of toddler wasting. The improvement in the skills of cadres and mothers of toddlers in processing various kinds of toddler food menus based on high-protein multipurpose flour also looks quite good, as evidenced by the success in creating various types of food menus that are directly applied to toddlers. The conclusion in this community service activity is that counseling, training, and assistance provided can increase the knowledge and creativity of posyandu cadres and mothers of toddlers in creating MP-ASI based on high-protein multipurpose flour as an effort to combat wasting.

MODERN TECHNOLOGICAL METHODS OF MENU DEVELOPMENT IN RESTAURANTS

The article is devoted to consideration of modern technological aspects of menu development in restaurant business. The paper examines the main stages of menu development, taking into account trends and seasonality in the restaurant business. Different types of menus are considered in accordance with a certain type of restaurant business establishment. Practical recommendations are provided that can help to set the right price in the menu of a restaurant business establishment. The publication provides pricing strategies for menu development and recommendations for their use. It has been determined that modern restaurant business establishments need to update their menus every season, as this directly affects the competitiveness of the enterprise. Recommendations on methods for developing menus in restaurant business establishments in accordance with DSTU 4281:2004 "Restaurant Business Establishments" are suggested.

The Influence Of Mixed Beverage Product Quality On Customer Satisfaction At D'lounge Aston Makassar Hotel

D'lounge is a public bar that has a concept in the form of a bar and restaurant. This study used a simple random sampling method with a sample of 92 respondents. Data analysis used descriptive statistical methods, validity test, reliability test, normality test, heteskedastisity test, coefficient of determination test (R2) and hypothesis test. The research was conducted in January 2022 - June 2022. Based on the results of the data above the results of the normality test with Kolmogorov – Smirnov produce an Asymp value. Sig. a sig of 0.062 which is greater than 0.05 so it can be concluded that the research data is normally distributed. it is known that the significance value of the Product Quality variable (X) is 0.916. It can be seen that the significance value is greater than 0.05 (0.916 > 0.05). It can be concluded from the processing of the heteroscedasticity test above that heteroscedasticity does not occur while it is known that the calculated F value = 1,685 with a significance level of 0.000 <0.05, so the regression model can be used to predict the participation variable or in other words there is an influence of the Quality variable (X) on the variable Consumer Satisfaction (Y). The results of the F test in table 4.36 obtained Fcount of 66.155 > Ftable 3.949 with a sig value of 0.000 <0.05, so that Ha is accepted, meaning that there is a simultaneous effect of the quality of beverage products on consumer satisfaction which is significant and the regression model can be used. Significance value 0.000 <0.05. So it can be concluded that Ha is accepted, namely the influence of Mixed Drink Product Quality on consumer satisfaction and H0 is rejected. So that the lowest Mean value is 3.58% on the indicator of diversity of mixed drink variants so that D'lounge management is expected to add variants or types of mixed drink menus to attract buyers so as to create consumer satisfaction.

Digital Branding Strategy in Food Trends to Grow Entrepreneur's Interest in Opening a Business (Study on Takoyaki & Okonomiyaki Kireidesu SME, East Jakarta)

Culinary, with various types of food and various menus, is now rife in the midst of society, especially during the current pandemic. It is added with the implementation of The Community Activities Restrictions Enforcement (CARE) by the government to limit the physical interaction between people and groups in an effort to reduce the transmission of COVID-19. With this implementation, the activities of people going out of the house are decreasing. This is what fosters public interest in buying food online. Companies that run online applications currently provide many attractive promos to attract the attention of consumers using their services. Marketing strategies and brands that exist in food trends businesses are diverse, in the current pandemic, there are many creative ideas for entrepreneurs to work with online culinary application service companies whose aim is to make it easier for consumers to buy food online. People who use this marketing and branding strategy also find it helpful because they don't need to leave the house to buy food, by using an application on their gadget the food will be delivered by an online motorcycle taxi driver (Ojol). Still because of the pandemic, many workers got laid off so many of them switch to opening a business, and most of the business they do is to open a contemporary culinary business. From the many culinary businesses that have sprung up, it also indirectly fosters the interest of entrepreneurs to open culinary businesses. The research method in this study used a qualitative descriptive with reference to the theory of Hierarchy Effect Models using the AIDA model as a stage of assistance in marketing targets to consumers. The source of the research data above was taken by using primary data (interviews and documentation). While the purpose of this study was to analyze the effect of the "Digital Branding" Strategy on food trends businesses in order to foster creativity and interest of Entrepreneurs in opening a culinary business or business opportunity, especially during the pandemic.

Barriers and Challenges of an Outsource Hospital Foodservice Operation: A Narrative Thematic Analysis

Introduction: Hospital foodservice is one of the key performance metrics that should be constantly monitored to maintain and improve the quality of hospital services. However, hospital foodservice must overcome obstacles and constraints that can impact the quality of services supplied. This study explored the barriers and challenges foodservice employees encountered during food production and serving meals to patients. Methods: A qualitative study was conducted with thirteen foodservice employees (N = 13) at a government hospital in Selangor, Malaysia, that outsourced its foodservice operations. The interviewees were chosen based on inclusion and exclusion criteria. The interviews were audiotaped, transcribed, and analyzed using narrative, and thematic analysis. Results: The narrative findings reported foodservice employees were able to define their job in the foodservice department and describe their responsibilities in delivering sufficient quality of service to patients. The findings showed foodservice staff confronts barriers and challenges related to the type of foodservice operation, budget allocation, menu served, employee issues, meal preparation, and equipment. Employees also proposed that the government should regularly revise the foodservice contract specifications, budget allocation, and upgrade the equipment used during meal preparation and delivery to patients for future improvement. Conclusion: Future studies should be conducted in different hospital settings, including government, semi-government and private hospitals or foodservice operation systems such as in-house and outsourced operations or centralized and decentralized plating systems to explore other barriers and challenges that may affect the overall foodservice performance. Therefore, intervention studies can be proposed to improve their operation in the future.

컨조인트 분석을 이용한 대학생의 프랜차이즈 햄버거 메뉴 선택 속성에 대한 연구

This study was conducted to identify a franchise hamburger menu for university students in Jeonbuk area based on conjoint analysis techniques and suggests the ideal type of franchise hamburger menu that would appeal to university students. A total of 284 questionnaires were distributed to university students who had previously purchased hamburgers in franchisor hamburger stores. A conjoint design was applied to evaluate hypothetical franchise hamburger menus. The order of importance of franchise hamburger menu attributes was price (34.73%), patty type (33.37%), waiting time (20.07%), and signature menu (11.82%). The ideal combination of selection attributes was a low price of 4,800 won, a hamburger with beef patty, a signature menu, and less than 15 minutes of waiting time. The most preferred franchise hamburger menu for university students showed an incremental 65.1% potential market share by choice simulation as compared with the hamburger menu being currently sold. Using the utilities of attributes, the franchise hamburger menu market for university students was classified into two segments. Students in cluster 1 preferred a hamburger with the beef patty and a price of 4,900 won, while students in cluster 2 preferred a hamburger with the shrimp patty and a price of 4,900 won. All students preferred the signature menu with a waiting time of less than 15 minutes. These results should help establish a database that contributes to the development of differentiated menus and building marketing strategies to satisfy the needs of university students.

Perceived Price as Antecedent of Satisfaction and Loyalty: Learn from Fast Food Multinational Restaurants in Indonesia

Currently, multinational fast-food restaurant like the American fast food restaurant business is in great demand in Asian countries, especially in Indonesia. Maybe it can be categorised as a trend that is currently in effect. The uniqueness of the presentation or product appearance, the various types of menus and tastes, the restaurant environment, the prices offered, and several other factors contribute to creating the purchase intention of Indonesian customers. However, it is still rare to use this concept of thinking as the basic basis for measuring customer satisfaction, especially in American fast food restaurant branches in Asia, especially in Indonesia. Based on this explanation, the purpose of this study is to determine the relationship between product quality, service quality, physical environment quality, perceived price, satisfaction, loyalty, happiness, and trust in the customers of the fast-food restaurant. We distributed online questionnaires via google with a purposeful sampling method to 130 respondents conducted in July 2021. This study uses the SEM analysis method. The results show that there is a relationship between perceived price, product quality, service quality, physical environment quality, and customer satisfaction. Customer satisfaction has a positive effect on loyalty and happiness. Trust can moderate the relationship between customer satisfaction and loyalty. The results can be applied by fast-food restaurants that are interested in learning about similar factors that can increase customer satisfaction and loyalty, especially in developing countries that have almost the same respondent criteria as Indonesia. Implications for Central European audience: The knowledge used in various marketing studies that support customer satisfaction and customer loyalty can be built on the quality they receive and their perception of the price of the product. Also noteworthy is the finding that the effect of product quality and service quality does not always affect each product category. These results can be utilised by fast-food restaurant businessmen and other culinary businesses who use foreign themes to increase competitiveness in the country. But it can also be used for European producers who want to open their culinary business in Asian countries.

Development of an effective restaurant menu. Research and recommendations

The restaurant menu is a key factor in the choice of certain dishes by the guest, and the profit of the establishment directly depends on this. The object of research is the restaurant business, and the subject is the influence of the restaurant menu on the choice of dishes by its consumers. One of the major problems is that restaurant owners often underestimate the importance of the structure and content of their restaurant menu – the names and descriptions of dishes, the sequence of their arrangement, the number of certain items, the selection and recording of prices, the quality of photographs and the overall appearance of the menu. This task is most often shifted to a graphic designer who does not have a certain competence in this matter. The paper describes various psychological techniques that can have a direct impact on the choice of dishes by the guest on the menu. The method of menu engineering by Michael Kasanava and Donald Smith, the features of the psychology of choice and neuromarketing in the restaurant business are considered. The study used the methodology of focus groups and content analysis. 73 printed restaurant menus were analyzed and 3 focus groups were conducted with specific target audiences. Focus group participants were asked to familiarize themselves with different types of restaurant menus. During the discussion, the participants expressed their opinions, comments and recommendations on the arrangement of dishes in the menu, structure, number of positions, sequence of dishes, etc. Interesting results were obtained, which proved the importance of not only the appearance and beautiful design of the restaurant menu, but also the need to pay great attention to its content, a certain arrangement of texts and structure. This is due to the peculiarities of the psychology of choice and neuromarketing. Thanks to the study, recommendations have been developed on the use of certain psychological techniques for the menu of any restaurant. The implementation of the techniques described in the paper made it possible to create an effective menu for the BLOOM healthy food cafe (Odesa, Ukraine), which led to an increase in sales of the establishment by 15.8 % compared to the previous printed cafe menu.

Nutritional quality of lunch meals and plate waste in school lunch programme in Southern Thailand.

Food waste globally affects food security and sustainability. There currently are few studies focusing on food waste in schools. The present study aimed to determine the meal quality and plate waste in school lunch programme in Thailand. This cross-sectional study was conducted in canteens of representing kindergarten and elementary schools in Southern Thailand within their real-life context. The assessment was carried out over five consecutive school days in July–August 2020 for each school, at which two types of menus, including rice with side dish and one-dish meal were served. Waste collection and quantification were conducted by selective aggregate weighing, according to the Food Loss and Waste Protocol. All lunch menus contained excess rice but insufficient meats, fruits, vegetables and eggs, regarding the national lunch standard. For each serving portion, 7–33 % rice, 9–22 % meats, 7–65 % vegetables, 1–19 % fruits and 3–14 % eggs were discarded. Plate waste from rice with side dish menus (10–29 %) was more than one-dish meals (7–17 %). By estimation, each kindergartener generated 71⋅4 g plate waste daily, accounting for the caloric and monetary values of 146 kcal and 0⋅16 US dollar. The amount of plate waste and the respective caloric and monetary losses were less obvious at the elementary school. Plate waste affected the adequacy of food intakes of schoolchildren from lunch meals. The data obtained from the present study will be useful for planning and implementation of school lunch programme in Thailand and countries with similar context.

Evaluation of the menus of different food service systems during Covid-19 pandemic in Turkey

Rationale: The COVID-19 pandemic has affected the services of food service systems due to the restrictions. Within the scope of measures for preventing the transmission, take away-lunch box menus were served instead of table (self) service of normal menus in food service systems. This study aims to evaluate the different types of menus served by three different institutions during the COVID-19 pandemic in Turkey.

THE EVALUATION OF CASCADING AND RADIAL MENUS FOR AUGMENTED REALITY IN A SMARTPHONE

The article describes an evaluation of cascading menu and radial menu in augmented reality (AR) on a smartphone. To evaluate the menus, we measured time to finish the tasks (in seconds) and usability (learnability, efficiency, memorability, errors, and satisfaction) using the System Usability Scale Questionnaire. Data obtained is then analyzed using paired-samples t-test with repeated measures and Wilcoxon signed-rank test to find the statistically significant difference. Overall results showed a preference for the cascading menu type over the radial menu in terms of usability, different from other studies. Statistically, a significant difference was found performance-wise, which indicates that participants are more familiar with cascading menus which contributes to better task time. However, the performance improved the more prolonged the participants got used to the menu when it comes to the radial menu. For errors rates, it is found that the radial menu is less error-prone than cascading menu. This evaluation can help interface designers decide whether they should use the cascading menu or radial menu when designing an interface for AR on a smartphone. The research looks into filling the evaluation gap on the radial and cascading menu, specifically in augmented reality on a smartphone. While other studies have studied and evaluated the cascading menu and radial menu in other environments, this research, on the other hand, tested and evaluated the menu in an augmented reality environment instead of the more traditional desktop environment.