Lueur d’espoir Restau

Submitted by:

Aller, Allysia Jane

Coyoca, Judielyn

Desabille, Wendy Ace

Gabucan, Mary Ann

Submitted to:

Ms. Conie Rebusit

Profile:
Lueur d’espoir Restau is one of the oldest standing historical high-class French restaurant in
France and later on open a new branch here in the Philippines. It was originally founded by a
dignitary named Francois Halley, descendant of the highly respected business tycoon in France.
Halley left his home land country and headed into the Philippines where he started a small
outdoor tea house or café. The first tea house built along Katipunan, was the start of what we
know today as Lueur d’espoir Restau. After establishment, Lueur d’espoir has been acknowledge
as on the top 10 restaurants in the Philippines to serve the best French cuisine here in the
country.

Abstract:
Restaurants compete in monopolistically competitive markets. On the competitive side, there are
many firms and relatively easy entry and exit. However, these establishments have something
unique that gives them some monopoly power over their customers. The market in which pricier
establishments compete has its menu “norms” while cheaper restaurants have theirs.

Situation:
Given the following examples from two menus, you can easily tell which one is from a pricey
restaurant and which one if from a diner:

Menu #1
 Soupe á l’Oignon Gratinée (Onion Soup)
 Croque-Monsieur (Ham and Cheese Sandwich)
 Mousse au Chocolat (Chocolate Mousse)
 Quiche au Saumon et Crevettes (Salmon and Shrimp Quiche)
Menu #2
 A dozen crispy, golden brown shrimp. Served with seasoned fries and cocktail
 100% fresh, perfectly seasoned choice sirloin, fire-grilled and miso-glazed. Served
sizzling over a bed of fresh spinach, roasted yellow squash, grilled balsamic-glazed onion
and roasted cremini mushrooms. Paired with fresh tomato and mozzarella salad
 Crispy Chicken Fingers: Crispy and golden brown on the outside, tender and juicy inside.
Served with honey mustard dressing and seasoned fries
 All-natural chicken served with cheddar mac and cheese and a side of fresh tomato and
mozzarella salad

Menu Analysis
Expensive restaurants tend to focus on the chef and the origin of their food. On the menu, they
refer to specific farms, ranches, and farmers’ markets. Saying less, their adjectives come from
different languages. And they also offer us fewer menu items from which to choose.
By contrast, cheaper restaurants say a lot and focus on us. Their menus use empty adjectives like
delicious, tasty and terrific because a more specific description might not be mouth-watering.
They say that we can get our eggs “any way we like ‘em”. They want to be sure we know their
steak is fresh, their shrimp is crispy, their chicken is natural, and etc.
Suffixes even can have a price significance. It is likely that roast chicken will have a higher price
than roasted chicken.