SITHKOP002 Plan and cost basic menus
Activity 1: Identify customer preferences
Part A
The senior manager of Chops & Hops restaurant attempted to seek feedback from the customers for acquiring knowledge about their preferences about dishes on different menus. For this, the manager produced a questionnaire to gather opinion from the customers about their food choices.
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A la carte
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Which is your preferable dish in A la carte cuisine?
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Zuchhi, Spaeghetti with cinnamon roll, fresh fruits and green smoothie
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Do you like to have entrees in this menu type?
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Yes
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What type of dish do you want to have as a starter?
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Veggies assorted with a small number of prawns or chicken
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Do you prefer drinks as a side preference with your starters?
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Yes
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Buffet
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How much you like to spend on your meal?
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Not more than $20
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What type of dishes do you want to have on the buffet menu?
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Appetizer, vegetables, salad, soup, chicken and sweet
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Would you prefer more veggies or non-vegetarian items?
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More of veggies and less of non-vegetarian
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Would you like to have dessert dishes included in the buffet menu?
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Yes
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Cyclical
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Do you possess a healthy selection of food items?
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Yes
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How likely do you prefer a cyclical menu?
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Very likely
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Do you find the cyclical menu to be heavy or light for your appetite?
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Light
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What are your main preferences in the cyclical menu?
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Hamburger, grilled sandwich, vegetable medley, garlic bread and shrimp peppers
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Degustation
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What type of dishes do you prefer the most?
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Spicy
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Do you prefer the assimilation of sour and spicy?
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Yes
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Do you prefer dairy products?
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No
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What do you prefer more?
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Non-vegetarian with spice
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Ethnic
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How do you prefer eating food?
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At accurate time
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How often do you have attempted to have a healthy diet?
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Very often
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Do attain encouragement for eating vegetables more than non-vegetarian dishes?
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Yes
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Do you live alone or with family?
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Family
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Set
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Are you a foodie?
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Yes
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In this menu, which type of dishes you will prefer more?
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Vegetarian dishes
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Would you like to have an option of dessert in this menu?
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No
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Would you like to have starters in this menu?
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Yes
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Table d'hote
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Would you prefer to have a vegan dish as a starter?
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Yes
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Would you prefer to have a non-vegetarian dish as a starter?
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No
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Do you prefer a combination of the non-vegetarian and vegetarian meal?
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Yes
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Would you like to have dessert for this menu?
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Yes
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Seasonal
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While having vegetarian dishes, do you consider whether or not they are in season?
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Yes
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How frequently you prefer to have vegetables?
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Frequently
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Do you find the restaurants you visit provide seasonal vegetables?
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Not often
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What aspects do you majorly consider while ordering dishes comprising of seasonal vegetables?
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Price
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Table 1: Questionnaire Template
Part B: Identify customer preferences
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Zuchhi, Spaeghetti with cinnamon roll, fresh fruits and green smoothie
|
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Yes
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Veggies assorted with a small number of prawns or chicken
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Yes
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Not more than $20
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Appetizer, vegetables, salad, soup, chicken and sweet
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More of veggies and less of non-vegetarian
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Yes
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Yes
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Very likely
|
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Light
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Hamburger, grilled sandwich, vegetable medley, garlic bread and shrimp peppers
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Spicy
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Yes
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No
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Non-vegetarian with spice
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At accurate time
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Very often
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Yes
|
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Family
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Yes
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Vegetarian dishes
|
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No
|
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Yes
|
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Yes
|
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No
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Yes
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Yes
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Yes
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Frequently
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Not often
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Price
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Table 2: Customer Feedback about their preferences
After conducting the customer preference feedback based on eight menus, it is found that the customers majorly prefer vegan products over non-vegetarian. It has also been analysed in case of A la carte menu, the customers prefer to have dishes like Zuchhi, Spaghetti, smoothie and fruits and vegetables. Moreover, the customers prefer to have entrees before starting the main course and want to have drinks with the entrees. In the case of the buffet menu, the customers prefer not to spend more than $20 and aim to have an appetiser, main course consisting of salad soup, vegetables and chicken. They further want to have dessert after completing the main course. Alongside, it is also identified that the majority of the customers prefer vegetables over non-vegetarian dishes. Further, in the context of the cyclical menu, the preferences of customers have been identified to be healthy and most of them like to have the cyclical menu. Correspondingly, it has been realised that the weight of the cyclical menu needs to be light-weight and healthy such that customers tend to have the same very often. Consistently, hamburgers, shrimp peppers, vegetable medley, garlic sandwich and bread are some of the preferred dishes of customers under the cyclical menu.
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In the case of the degustation menu, the customers have been identified to prefer spicy food in assimilation with sourness. This menu is majorly known for its taste that provides customers with exclusive taste and attracts them to have the menu whenever they feel. Since there might be customers from the different cultural background; their ethnicity is required to be considered while preparing the menu. It is learnt that some of the ethnic groups believe in having a healthy diet while few of them prefer to eat as per their choices of taste. However, from customer preference feedback, it is identified that they are conscious about their healthy diet and prefer to eat during accurate time. It is therefore, they get encouraged to have vegan food products more than non-vegetarian food products. Additionally, the customer preference feedback results provided information about the fondness of the dishes in the Set menu which represents it needs to consist of vegetarian dishes majorly. Alongside, it is also realised that customers want to have starters in this menu. Apart from this, in the case of the Table d'hote menu, the customers prefer to have assimilation of non-vegetarian and vegetarian dishes. Simultaneously, they also want to have dessert as the finishing dish.
With the acquirement of the opinion of customers about their preferred dishes in respective menus, it is identified that the majority of the customers preferred to invest for attaining healthy and nutritious food. This is further evident from the responses of preferring vegetarian dishes over non-vegetarian dishes.
Activity 2: Plan menus
Meeting Agenda Template
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20.02.2021 / 11.00 A.M.
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Meeting room
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ABC
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Restaurant Owner (ABC); Restaurant Manager (XYZ); Senior Manager (PQR)
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This meeting is regarding the discussion of the selected dishes for the eight menus
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Opinions provided by different attendees about the dishes to be included in each of the menus
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Senior Manager
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22.02.2021
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Discussion of the customer preferences about the type of dishes, taste, nutrition and other aspects
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Customer majorly prefer vegetarian dishes and also like to have entrees and desserts
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Senior Manager
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23.02.2021
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Outcomes of the questionnaire
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More vegetarian and less non-vegetarian dishes are to be included
The nutritional level of each of the dishes is also needed to be maintained
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Restaurant Manager
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25.02.2021
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Selection of dishes for each of the menu
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Some of the dishes to be included in the eight menus identified from the customer preference questionnaire,
A la carte:
Herb bread, mushroom and herb risotto, chicken parma and passion fruit triffle
Buffet:
Homemade salad soup, caramelised onion with mushroom and braised beef, cocktail sausages and strawberry eclairs
Cyclical:
Cottage pie, pork and apple casserole, vegetable crumble and fruit crumble and custard
Degustation:
Saffron risotto, musk melon greenjuice,Prosciutto, asparagus and ricotta on grilled flatbreads and black forest pie
Ethnic:
Spicy chicken noodles, veg choupsey, pasta and pavlova
Set:
Honey glazed onion rings, blueberry and strawberry French toast, carrot and honey soup and pancake
Table d'hote:
Chicken and mushroom vol au vent, slow-braised chicken breast with salads, baked apple with cream, and cream cheese and toasted chicken
Seasonal:
Season and blue cheese strudel, Classic Kedgeree, Chilli and Tortilla Lasagne and Peach Melba
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Restaurant Manager and Senior Manager
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27.02.2021
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This meeting was successful in selecting the dishes suitable for each of the eight menus and according to the preferences of customers. For this, the courses of each of the menu are to be modified
The selected menu items are considered to be healthy and nutritious for the customers. It can also be mentioned that a variety of dishes have been chosen for developing a productive and customised menu
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Senior Manager and Restaurant Manager
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03.03.2021
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10.00 A.M. / 15.03.2021
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Senior Manager
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15.03.2021
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2:00 P.M. / 20.02.2021
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Table 3: Meeting Agenda Template
Minutes of Meeting Template
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Objective: To discuss customer preferences and develop dishes in the eight menus
Attendees: Restaurant Owner, Restaurant Manager and Senior Manager
Location: Meeting Room
Date:20.02.2021
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1.
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Effectiveness of developed questionnaires
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Developing productive questionnaire respective to the eight menus to acquire the opinion from different customers
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21.02.2021
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2.
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Outcomes of the questionnaire
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Acquiring feedback by providing a questionnaire to a set of customers so that their requirements and desires can be examined. This is further undertaken by evaluating the acquired input from the customers
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22.02.2021
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3.
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Preferences of customers in regards to the dishes to be served by the restaurant so that they can attract more customers in their new branch
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The gathered feedback from the customers is reviewed by the analysts and results are produced which thereby help the restaurant authority to make the decision for their menu items
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23.04.2021
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4.
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Dishes to be inculcated in the menu
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Formulating dishes corresponding to the eight menus. For this, different items have been planned to be placed under the eight menus respectively
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26.02.2021
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5.
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Merits of the selected dishes are required to be discussed for the respective menu
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In A la Carte, chosen items are considered to be healthy and provide effectual nutrition to the customers. Corresponding to the buffet menu, the selected dishes are considered to be somewhat healthy and tasty. Alternatively, the dishes of the cyclical menu are regarded to be quite heavy and are considered to satisfy the hunger of customers. In this regard, a discussion would be undertaken with the restaurant managerabout the merits of the selected dishes.
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27.02.2021
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6.
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Discussion about required improvement in the menu items developed by the menu planners
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Meeting for identifying the gaps in the selected food items is need to be identified by the restaurant manager and also suggest some improvements which the restaurant might implement
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02.03.2021
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7.
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Discussion on the profitable dishes
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For this, the senior manager would identify the dishes that might attract more customers and increase the sales volume, thereby enhancing the profitability of the dish
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03.03.2021
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Table 4: Meeting Minutes Template
Menu Plan Template
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A la carte
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Herb bread
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Mushroom and herb risotto
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Chicken parma
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Passion fruit triffle
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Buffet
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Homemade salad soup
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Caramelised onion with mushroom and braised beef
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Cocktail sausages
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Strawberry eclairs
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Cyclical
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Cottage pie
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Pork and apple casserole
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Vegetable crumble
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Fruit crumble and custard
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Degustation
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Saffron risotto
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Musk melon greenjuice
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Prosciutto, asparagus and ricotta on grilled flatbreads
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Black forest pie
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Ethnic
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Spicy chicken noodles
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Veg choupsey
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Pasta
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Pavlova
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Set
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Honey glazed onion rings
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Blueberry and strawberry French toast
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Carrot and honey soup
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Pancake
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Table d'hote
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Chicken and mushroom vol au vent
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Slow-braised chicken breast with salads
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Baked apple with cream
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Cream cheese and roasted chicken
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Seasonal
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Season and blue cheese strudel
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Classic Kedgeree
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Chilli and Tortilla Lasagne
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Peach Melba
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Table 5: Menu Plan Template
Activity 3
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Cost menus Template
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Menu type
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Finalised Dishes
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Proposed components/ Individual Ingredients
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Calculate portion yields
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Cost of Raw Ingredients
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Cost of Producing Dish
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Cost-effective (Yes/No)
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À la carte
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Herb bread
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6 cups of flour
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100
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2.50
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3.25
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Yes
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2 table spoon of dried basil and oregano
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100
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0.20
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1 tablespoon oil
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100
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0.20
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0.50 ounce dry yeast
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100
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0.10
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¼ cup of oil
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100
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0.25
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Mushroom and herb risotto
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1 cup Arborio rice
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100
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0.50
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37.3
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Yes
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1 medium onion
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80
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0.50
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1 pound button mushrooms
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45
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30
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1 cup parmesan cheese
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100
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6
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2 tablespoon of flat-leaf parsley
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100
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0.30
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Chicken parma
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1 cup panko breadcrumbs
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100
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8
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23.25
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Yes
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3 large chicken breasts
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90
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8
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2 large eggs
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80
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0.70
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Parmesan cheese
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100
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6
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3 tablespoons of dried herbs
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100
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0.55
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Passion fruit triffle
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250 gm tub mascarpone
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75
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8
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46.4
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Yes
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50 g golden castor sugar
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100
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0.40
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250 ml double cream
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100
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12
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9 passion fruits
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75
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14
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1 pound sponge cake
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100
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12
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Buffet
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Homemade salad soup
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3 table spoons of butter
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100
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0.40
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6.2
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Yes
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1 teaspoon of salt and pepper
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100
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0.10
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8 cups coarsely chopped lettuce leaves
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45
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4
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1 cup chopped potato
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90
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0.80
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1 cup chopped onion
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80
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0.90
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CaramelisCaramelised onion with mushroom and braised beef
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1 lbs beef
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60
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10.90
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33.24
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Yes
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6 cups crimini mushrooms
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45
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14.20
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1 sliced onion
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80
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0.90
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2 cups of beef broth
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70
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5.84
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5 tablespoon of tomato paste
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80
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1.40
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Cocktail sausages
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8 Cocktail sausage
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100
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9.40
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16.75
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Yes
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2 tablespoons Sesame oil
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100
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0.80
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2 tablespoons of soy sauce
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100
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0.35
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150 ml of honey
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100
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6.20
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Strawberry eclairs
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1 cup heavy cream
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100
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7.55
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22.35
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Yes
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12 strawberries
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85
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10.30
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1 cup all purpose flour
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100
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0.60
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4 eggs
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80
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1.45
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1 stick unsalted butter
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100
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2.45
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Cyclical
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Cottage pie
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1 kg beef mince
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100
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10.90
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22.75
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Yes
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2 onions, carrots, celery sticks finely chopped
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75
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6.20
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250 ml milk
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100
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2.55
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25 gm butter
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100
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0.60
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2 kg potatoes
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90
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2.50
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Pork and apple casserole
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500 gm diced pork
|
75
|
8.10
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18.55
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Yes
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1 large cooking apple
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95
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0.80
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500 gm swede
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100
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4.55
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200 g mushrooms
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50
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4.80
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2 tablespoons cornflour
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100
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0.30
|
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Vegetable crumble
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200g flour
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100
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1.45
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10.85
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Yes
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100g butter
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100
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0.85
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50g cheese
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100
|
2.20
|
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2 teaspoon of salt and pepper
|
100
|
0.55
|
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600 gm of mixed vegetables
|
70
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5.80
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Fruit crumble and custard
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500gm of apples
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95
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4.35
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6.85
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Yes
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1 cup of flour
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100
|
0.60
|
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4 tablespoons of Sugar
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100
|
0.80
|
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100 gm of butter
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100
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0.85
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1 cinnamon stick
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100
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0.25
|
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Degustation
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Saffron risotto
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2 pints chicken stock
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100
|
4.50
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23.4
|
Yes
|
|
350g arborio risotto rice
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100
|
8.25
|
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½ tsp saffron
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100
|
1.75
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150ml Fino sherry or dry white wine
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100
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7.75
|
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50g parmesan
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100
|
1.15
|
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Musk melon green juice
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1 muskmelon
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40
|
2.20
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6.43
|
Yes
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2 tablespoons of cane sugar or golden sugar
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100
|
4.23
|
|
Prosciutto, asparagus and ricotta on grilled flatbreads
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200 gm asparagus
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85
|
1.25
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4.77
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Yes
|
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150 gm fresh ricotta
|
100
|
1.85
|
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100gm thinly sliced prosciutto
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90
|
1.45
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1 garlic clove
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95
|
0.12
|
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1 tbsp extra-virgin olive oil
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100
|
0.10
|
|
Black forest pie
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3/4 cup sugar
|
100
|
0.75
|
9.2
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Yes
|
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1/3 cup baking cocoa
|
100
|
4.45
|
|
2 tablespoons all-purpose flour
|
100
|
0.25
|
|
1/4 cup butter, cubed
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100
|
0.40
|
|
1 unbaked pastry shell
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100
|
3.35
|
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Ethnic
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Spicy chicken noodles
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1 packet of dried rice noodles
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85
|
4.65
|
25.8
|
Yes
|
|
8 ounces chicken breast
|
85
|
9.35
|
|
3 tablespoon sesame oil
|
100
|
0.75
|
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½ cup chicken broth
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100
|
2.80
|
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1 cup of mixed vegetables such as carrot, cabbage, bell pepper and green onions
|
65
|
8.25
|
|
Veg choupsey
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150 grams noodles
|
85
|
5.56
|
15.92
|
Yes
|
|
3 cups of oil
|
100
|
2.55
|
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3 cups of mixed vegetables such as cabbage, carrot, capsicum, onion
|
65
|
6.80
|
|
1 tablespoon soy sauce
|
100
|
0.45
|
|
3 tablespoons tomato ketchup
|
100
|
0.56
|
|
Pasta
|
1 cup penne pasta
|
100
|
4.65
|
15.84
|
Yes
|
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1 cup of mixed vegetables such as cabbage, carrot, capsicum, onion
|
65
|
8.94
|
|
2 tablespoons f butter
|
100
|
0.60
|
|
1 cup milk
|
100
|
1.45
|
|
1 tablespoon of all purpose flour
|
100
|
0.20
|
|
Pavlova
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1 cup of Whipped cream
|
20
|
3.20
|
23.75
|
Yes
|
|
1 cup of mixed berries
|
50
|
16.55
|
|
4 egg whites
|
20
|
2.54
|
|
4 tablespoons of sugar
|
100
|
1.12
|
|
1 tablespoon of cornstarch
|
100
|
0.34
|
|
Set
|
Honey glazed onion rings
|
6 large onions
|
80
|
4.65
|
9.79
|
Yes
|
|
6 tablespoons butter
|
100
|
2.34
|
|
3/4 cup Madeira
|
100
|
1.80
|
|
2 tablespoons chopped parsley
|
95
|
0.85
|
|
salt and pepper
|
100
|
0.15
|
|
Blueberry and strawberry French toast
|
2 cups of mixed berries
|
85
|
9.90
|
13.5
|
Yes
|
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½ cup of sugar
|
100
|
0.80
|
|
4 eggs
|
100
|
1.45
|
|
1 cup milk
|
100
|
1.10
|
|
1 tablespoon of vanilla
|
100
|
0.25
|
|
Carrot and honey soup
|
2 tbsp butter
|
100
|
0.80
|
21.72
|
Yes
|
|
2 tsp clear honey
|
100
|
0.82
|
|
1 kg carrots
|
85
|
6.80
|
|
2 litres of vegetable stock
|
100
|
12.60
|
|
2 small leeks
|
95
|
0.70
|
|
Pancake
|
2 cups of all purpose flour
|
100
|
1.50
|
5.00
|
Yes
|
|
3 teaspoon baking powder
|
100
|
0.85
|
|
1 egg
|
100
|
0.35
|
|
3 tablespoons of butter
|
100
|
1.20
|
|
1 cup of milk
|
100
|
1.10
|
|
Table d'hôte
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Chicken and mushroom vol au vent
|
18 puff pastry shells
|
100
|
15.55
|
49.45
|
Yes
|
|
1 egg
|
100
|
0.35
|
|
1 lb of boneless chicken breasts
|
75
|
12.50
|
|
8 oz white button mushrooms
|
50
|
15.55
|
|
½ cup of dry white wine
|
100
|
5.50
|
|
Slow braised chicken breast with salads
|
4 boneless skinless chicken breasts
|
75
|
20.42
|
44.77
|
Yes
|
|
2 cups grape tomatoes
|
85
|
5.65
|
|
1 cup mozzarella cheese
|
100
|
5.50
|
|
8 cups of salad greens
|
65
|
12.10
|
|
1 tablespoons of ginger and garlic
|
75
|
1.10
|
|
Baked apple with cream
|
4 medium baking apples
|
95
|
1.80
|
8.21
|
Yes
|
|
1/2 cup sugar
|
100
|
0.60
|
|
1/2 cup butter
|
100
|
2.21
|
|
1/2 cup heavy cream
|
100
|
3.35
|
|
1 tablespoon cornstarch
|
100
|
0.25
|
|
Cream cheese and toasted chicken
|
1 whole chicken
|
75
|
10.25
|
13.28
|
Yes
|
|
4- ounces cream cheese
|
100
|
12.08
|
|
1 tablespoon fresh rosemary leaves
|
100
|
0.35
|
|
2 Tablespoons of butter
|
100
|
0.60
|
|
1 teaspoon of salt and pepper
|
100
|
0.25
|
|
Seasonal
|
Season and blue cheese strudel
|
1 egg white
|
40
|
0.35
|
18.17
|
Yes
|
|
4 ounces of cream cheese
|
100
|
6.25
|
|
2 ounces of blue cheese
|
100
|
3.25
|
|
6 sheets phyllo dough
|
100
|
5.12
|
|
¼ cup of breadcrumbs
|
100
|
3.2
|
|
Classic Kedgeree
|
200g long grain rice
|
100
|
4.25
|
30.8
|
Yes
|
|
300g un-dyed smoked haddock
|
70
|
5.55
|
|
2 tsp curry powder
|
100
|
0.90
|
|
400ml milk
|
100
|
20
|
|
3 tbsp vegetable oil
|
100
|
0.10
|
|
Chilli and Tortilla Lasagne
|
800g tins chopped tomatoes
|
95
|
4.44
|
17.91
|
Yes
|
|
2 tbsp tomato purée
|
100
|
0.52
|
|
1 mild red chilli deseeded and finely chopped
|
95
|
0.45
|
|
2 large onions
|
85
|
2.25
|
|
1 lb minced beef
|
75
|
10.25
|
|
Peach Melba
|
3 cups of sugar
|
100
|
2.10
|
37.8
|
Yes
|
|
8 peaches
|
80
|
14.44
|
|
3 cups raspberries
|
90
|
15.56
|
|
¼ cup confectioners' sugar
|
100
|
4.60
|
|
1 vanilla pod
|
40
|
1.10
|
|
Profitability Template
|
|
Menu types
|
Cuisine Name
|
Cost of Producing Dish
|
Mark-ups Percentage
|
Selling Price
|
|
À la carte
|
Herb bread
|
3.25
|
15
|
3.7375
|
|
Mushroom and herb risotto
|
37.3
|
15
|
42.895
|
|
Chicken parma
|
23.25
|
15
|
26.7375
|
|
Passion fruit triffle
|
46.4
|
15
|
53.36
|
|
Buffet
|
Homemade salad soup
|
6.2
|
15
|
7.13
|
|
Caramelised onion with mushroom and braised beef
|
33.24
|
15
|
38.226
|
|
Cocktail sausages
|
16.75
|
15
|
19.2625
|
|
Strawberry eclairs
|
22.35
|
15
|
25.7025
|
|
Cyclical
|
Cottage pie
|
22.75
|
15
|
26.1625
|
|
Pork and apple casserole
|
18.55
|
15
|
21.3325
|
|
Vegetable crumble
|
10.85
|
15
|
12.4775
|
|
Fruit crumble and custard
|
6.85
|
15
|
7.8775
|
|
Degustation
|
Saffron risotto
|
23.4
|
15
|
26.91
|
|
Musk melon green juice
|
6.43
|
15
|
7.3945
|
|
Prosciutto, asparagus and ricotta on grilled flatbreads
|
4.77
|
15
|
5.4855
|
|
Black forest pie
|
9.2
|
15
|
10.58
|
|
Ethnic
|
Spicy chicken noodles
|
25.8
|
15
|
29.67
|
|
Veg choupsey
|
15.92
|
15
|
18.308
|
|
Pasta
|
15.84
|
15
|
18.216
|
|
Pavlova
|
23.75
|
15
|
27.3125
|
|
Set
|
Honey glazed onion rings
|
9.79
|
15
|
11.2585
|
|
Blueberry and strawberry French toast
|
13.5
|
15
|
15.525
|
|
Carrot and honey soup
|
21.72
|
15
|
24.978
|
|
Pancake
|
5.00
|
15
|
5.75
|
|
Table d'hote
|
Chicken and mushroom vol au vent
|
49.45
|
15
|
56.8675
|
|
Slow braised chicken breast with salads
|
44.77
|
15
|
51.4855
|
|
Baked apple with cream
|
8.21
|
15
|
9.4415
|
|
Cream cheese and toasted chicken
|
13.28
|
15
|
15.272
|
|
Seasonal
|
Season and blue cheese strudel
|
18.17
|
15
|
20.8955
|
|
Classic Kedgeree
|
30.8
|
15
|
35.42
|
|
Chilli and Tortilla Lasagne
|
17.91
|
15
|
20.5965
|
|
Peach Melba
|
37.8
|
15
|
43.47
|
Activity 4
Menu Content Template
|
A la carte
|
Herb bread: Italian cuisine bread sausages with green and healthy herbs
Mushroom and herb risotto: This is a delicious Italian cuisine having cooked creamy rice with based mushroom with extra butter and served with fresh herbs
Chicken parma: An Australian cuisine with roasted chicken rolled spiced with black pepper and tomatoes and topped with mozzarella slices
Passion fruit triffle: Thin layered fresh fruits soaked in fortified custard and wine and topped with whipped cream: an English cuisine
|
|
Buffet
|
Homemade salad soup: Delicious soup made with green vegetables and garnished with salt, black pepper and mint
Caramelised onion with mushroom and braised beef: Deep fried juicy onion with garlic mushroom and juicy beef garnished with boiled salad
Cocktail sausages: A Caribbean cuisine of spicy smoked sausages dipped in a savoury and sweet sauce with a lettuce leaf
Strawberry eclairs: Strawberry jelly assimilated with granulated sugar and mascarpone cheese; topped with heavy cream, powdered sugar and strawberry granules
|
|
Cyclical
|
Cottage pie: Yummy bread of minced meat with mashed potato; an Irish cuisine
Pork and apple casserole: A Spanish cuisine of pork cooked with apples and ciderwith a splash of cream
Vegetable crumble: Delicious cheesy and creamy crumbled vegetables with a spicy touch
Fruit crumble and custard: A sweet dish assimilated with fruit crumble and fruit custard
|
|
Degustation
|
Saffron risotto: An Italian cuisine dish served with both preferences of vegetables and non-vegetable items
Musk melon greenjuice: Delicious sweet juice with high content of musk melon
Prosciutto, asparagus and ricotta on grilled flatbreads: Exclusive bread recipes with flat bread topped with veggies like asparagus, prosciutto and ricotta
Black forest pie: Canadian cuisine presenting sponge cake enriched with dark chocolate and filled with fresh pie
|
|
Ethnic
|
Spicy chicken noodles: Presenting a Chinese cuisine, hot and spicy noodles assorted with small pieces of chicken and veggies
Veg choupsey: Noodles made with soup and tangy sauces for enhancing tastes
Pasta: An Italian dish made with assorted vegetables and hot and spicy sauces
Pavlova: An Australian dessert is soft as a marshmallow, garnished with whipped cream and a variety of fruits
|
|
Set
|
Honey glazed onion rings: Confetti-coloured vegetables and onion tossed with olive oil, salt and honey
Blueberry and strawberry French toast: An overnight breakfast made with bread, sweet blueberries, fresh strawberries and cream cheese
Carrot and honey soup: Soup with boiled and minced carrots and honey and topped with melted butter
Pancake: Delicious hotcakes with a juicy consistency
|
|
Table d'hote
|
Chicken and mushroom vol au vent: Puffed pastry shells filled with creamy and juicy chicken portions
Slow braised chicken breast with salads: Lightly fried chicken breasts with boiled salads like spinach, beetroot and carrots
Baked apple with cream: Fluffy buns filled with cream and baked apples
Cream cheese and toasted chicken: Bread slices covered with creamy and cheesy chicken slices including assorted veggies
|
|
Seasonal
|
Season and blue cheese strudel: An Australian layered pastry filled with blue crumbled cheese and dry fruits
Classic Kedgeree: An English traditional dish comprising of flake fish, rice, curry powder, hard-boiled eggs, occasional sultanas served with lemon juice and parsley
Chilli and Tortilla Lasagne: A Mexican cuisine with chilli corn and flour tortillas slightly baked in the oven topped with sour cream
Peach Melba: An Australian sweet dessert made with raspberry and peach sauce assimilated with vanilla ice-cream and is garnished with flaked almonds
|
Table 6: Menu Content Template
Activity 5
Task 5.1
Customers Feedback
|
Q 1 What did you like about our food menu?
|
|
Customer 1
|
The food menu is quite amazing as it contains a variety of styles of cuisine. It is noticed that the menu developed have considered the background of customers with different ethnicity.
|
|
Customer 2
|
The menu is good. Some of the food dishes do not possess adequate information about the dishes and it becomes difficult to judge which dish to be ordered.
|
|
Customer 3
|
It is identified that the prepared menu is effective for the ones who are concerned with their health. This is because it helps in maintaining good health in spite of having dining from the restaurant.
|
|
Customer 4
|
The menu lacks several aspects like the ingredients used for making the dishes which again makes it difficult to purchasing decisions as some of the customers might be allergic to some of the spices.
|
|
Customer 5
|
The prepared menu is not that effective because very less description of the dishes is mentioned.
|
|
Q 2 What did you dislike about our food menu?
|
|
Customer 1
|
Caramelised onion with mushroom and braised beef is considered to be not adequate as per the health requirements because it might result in gastric issues people suffering from constipation.
|
|
Customer 2
|
The dish named Pork and apple casserole is regarded to be inadequate as it is realised to be rich in fat and protein
|
|
Customer 3
|
The dish, Caramelised onion with mushroom and braised beef is disliked because it is considered to be enriched with protein and fats which might increase the rate of cardiac problems in people with a weak heart.
|
|
Customer 4
|
The dish Peach Melba is regarded to contain enormous calorie which again impacts the health of customers. Alongside, the seasonal menu contains two types of sweet dishes which again limit the choices of customers.
|
|
Customer 5
|
Caramelised onion with mushroom and braised beef might cause health related problems if consumed in high quantity. Alongside it sometimes causes issues in digestion and creates a burning sensation in the stomach.
|
|
Q 3 If you would like to change one thing on our menu, what would that be?
|
|
Customer 1
|
Caramelised onion with mushroom and braised beef
|
|
Customer 2
|
Pork and apple casserole
|
|
Customer 3
|
Caramelised onion with mushroom and braised beef
|
|
Customer 4
|
Peach Melba
|
|
Customer 5
|
Caramelised onion with mushroom and braised beef
|
|
Q 4 Do you find the sequence of menu items suitable if not, why?
|
|
Customer 1
|
The menu items are presented in a sequence; however, some of the items are found to be not in sequence in the case of the Seasonal menu because sweets are generally placed in the last slot of the menu. This is because customers tend to decide their food order based on the item they remember the most. Correspondingly, none of the customers wants to have sweets at the beginning of their dining.
|
|
Customer 2
|
Yes, all the menu items are placed in sequential order.
|
|
Customer 3
|
Yes, the menu items are arranged in a proper sequence.
|
|
Customer 4
|
No, all the items of each menu are not placed in a sequence because in the cyclical menu the first two items are cottage pie and pork and apple casserole; Both are high in protein which is considered to be a heavy diet menu. However, customers prefer to have a light menu.
|
|
Customer 5
|
Yes, all the items are sequentially presented.
|
|
Q 5 Do you find the typography legible?
|
|
Customer 1
|
The topography of the developed menu is somewhat legible
|
|
Customer 2
|
The prepared menu does not have a legible topography because menus are generally developed in a creative format including pictures of food with various font styles and size.
|
|
Customer 3
|
The topography of the developed menu needs to be more enhanced because the customers might not get attracted to the developed menu. After all, it is not appealing.
|
|
Customer 4
|
The prices of different dishes are not given in the developed menu which again make it difficult for the customers to make adequate purchasing decisions
|
|
Customer 5
|
Yes the topography of the developed menu is legible
|
From the feedback of different customers, it has been analysed that there are several aspects that the menu planner needs to consider while preparing the menu in future. These aspects include the outlook of the menu, colour, font style and size of the dishes name with its description. It is also realised that although the menu was developed after acquiring the views of customers, the menu developers have not included all the preferences of the customers. In this regard, it can be mentioned that the menu planners need to inculcate the preferences of their target customers along with the principles of developing the menu.
Staff Feedback
|
Q 1 Which menu item you like the most?
|
|
Staff 1
|
Mushroom and herb risotto
|
|
Staff 2
|
Homemade salad soup
|
|
Staff 3
|
Musk melon green juice
|
|
Staff 4
|
Spicy chicken noodles
|
|
Staff 5
|
Homemade salad soup
|
|
Q 2 Which menu item you would like to remove?
|
|
Staff 1
|
Honey glazed onion rings
|
|
Staff 2
|
Prosciutto, asparagus and ricotta on grilled flatbreads
|
|
Staff 3
|
Caramelised onion with mushroom and braised beef
|
|
Staff 4
|
Prosciutto, asparagus and ricotta on grilled flatbreads
|
|
Staff 5
|
Cream cheese and toasted chicken
|
|
Q 3 Which menu item can be improved?
|
|
Staff 1
|
Cream cheese and toasted chicken
|
|
Staff 2
|
Caramelised onion with mushroom and braised beef
|
|
Staff 3
|
Prosciutto, asparagus and ricotta on grilled flatbreads
|
|
Staff 4
|
Caramelised onion with mushroom and braised beef
|
|
Staff 5
|
Cream cheese and toasted chicken
|
The feedback from staffs provides information about their preferred dishes and the ones which they do not like. In this regard, several dishes have been identified not to be liked by the staffs themselves. This again impacts the promotional aspects of the menu to some extent. Corresponding to this, it can be said that the menu planners need to consider the viewpoints provided by the staff so that the sales volume of the restaurant enhances to a great extent.
Task 5.2
|
Menus Adjustment Template
|
|
Menu types
|
Cusine Name
|
Adjustment made
|
Reasoning for adjustment
|
New Selling Price
|
|
À la carte
|
Herb bread
|
More herbs
|
Customer feedback
|
3.9
|
|
Mushroom and herb risotto
|
Increase in mushrooms
|
Due to wastage of mushrooms
|
44.76
|
|
Chicken parma
|
Usage of more cheese
|
Improve in sales
|
27.9
|
|
Passion fruit triffle
|
Adding up oranges
|
Improved taste
|
55.68
|
|
Buffet
|
Homemade salad soup
|
Increased amount of vegetables
|
Better taste
|
7.44
|
|
Caramelised onion with mushroom and braised beef
|
Improved beef
|
Due to wastage of mushrooms
|
39.888
|
|
Cocktail sausages
|
Adding up chillies
|
Spiciness of the menu
|
20.1
|
|
Strawberry eclairs
|
Adding up sugar
|
Extra sweetness
|
26.82
|
|
Cyclical
|
Cottage pie
|
Adding up chillies
|
Customer feedback to make it spicy
|
27.3
|
|
Pork and apple casserole
|
Adding up cream
|
It can make the sauce better
|
22.26
|
|
Vegetable crumble
|
Inclusion of panko crumbs
|
To make it crispy
|
13.02
|
|
Fruit crumble and custard
|
Add on cream
|
To make the dish sweet and flavourful
|
8.22
|
|
Degustation
|
Saffron risotto
|
Improved saffron
|
To make it colourful and garnish
|
28.08
|
|
Musk melon green juice
|
Add on jiggery and dry fruits
|
Customer suggestion
|
7.716
|
|
Prosciutto, asparagus and ricotta on grilled flatbreads
|
Add on mozzarella cheese
|
Customer suggestion for better taste
|
5.724
|
|
Black forest pie
|
Add on charities
|
For garnishing
|
11.04
|
|
Ethnic
|
Spicy chicken noodles
|
2 tablespoon of Worchester sauce
|
Taste will improve
|
30.96
|
|
Veg choupsey
|
Sesame seeds
|
For garnishing
|
19.104
|
|
Pasta
|
Add on cheese
|
Improvement in sauce
|
19.008
|
|
Pavlova
|
Adding up honey on top
|
Customer suggestion
|
28.5
|
|
Set
|
Honey glazed onion rings
|
Improvement in amount of honey
|
Customer suggestion
|
11.748
|
|
Blueberry and strawberry French toast
|
Improvement in amount of honey
|
Customer suggestion
|
16.2
|
|
Carrot and honey soup
|
Adding up chillies and minced beef
|
Customer preference
|
26.064
|
|
Pancake
|
Adding up whipped up and shredded of chocolate
|
Taste will be better
|
6
|
|
Table d'hôte
|
Chicken and mushroom vol au vent
|
Different types of mushrooms
|
Improved course serving
|
59.34
|
|
Slow braised chicken breast with salads
|
Increase in the types of vegetables
|
Long cooking time
|
53.724
|
|
Baked apple with cream
|
Adding up berries
|
garnishing
|
9.852
|
|
Cream cheese and toasted chicken
|
Adding up dried oregano and basil leave
|
Improved taste
|
15.936
|
|
Seasonal
|
Season and blue cheese strudel
|
Whipped cream added
|
Fulfilling dish
|
21.804
|
|
Classic Kedgeree
|
Improvement in vegetables
|
Better taste
|
36.96
|
|
Chilli and Tortilla Lasagne
|
More lasagne sheets
|
Better portion size
|
21.492
|
|
Peach Melba
|
Adding up orange juice
|
Customer suggestion
|
45.36
|