SITHKOP002 Plan and cost basic menus Cookery assignment

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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.

A la carte	Which is your preferable dish in A la carte cuisine?	Zuchhi, Spaeghetti with cinnamon roll, fresh fruits and green smoothie
	Do you like to have entrees in this menu type?	Yes
	What type of dish do you want to have as a starter?	Veggies assorted with a small number of prawns or chicken
	Do you prefer drinks as a side preference with your starters?	Yes
Buffet	How much you like to spend on your meal?	Not more than $20
	What type of dishes do you want to have on the buffet menu?	Appetizer, vegetables, salad, soup, chicken and sweet
	Would you prefer more veggies or non-vegetarian items?	More of veggies and less of non-vegetarian
	Would you like to have dessert dishes included in the buffet menu?	Yes
Cyclical	Do you possess a healthy selection of food items?	Yes
	How likely do you prefer a cyclical menu?	Very likely
	Do you find the cyclical menu to be heavy or light for your appetite?	Light
	What are your main preferences in the cyclical menu?	Hamburger, grilled sandwich, vegetable medley, garlic bread and shrimp peppers
Degustation	What type of dishes do you prefer the most?	Spicy
	Do you prefer the assimilation of sour and spicy?	Yes
	Do you prefer dairy products?	No
	What do you prefer more?	Non-vegetarian with spice
Ethnic	How do you prefer eating food?	At accurate time
	How often do you have attempted to have a healthy diet?	Very often
	Do attain encouragement for eating vegetables more than non-vegetarian dishes?	Yes
	Do you live alone or with family?	Family
Set	Are you a foodie?	Yes
	In this menu, which type of dishes you will prefer more?	Vegetarian dishes
	Would you like to have an option of dessert in this menu?	No
	Would you like to have starters in this menu?	Yes
Table d'hote	Would you prefer to have a vegan dish as a starter?	Yes
	Would you prefer to have a non-vegetarian dish as a starter?	No
	Do you prefer a combination of the non-vegetarian and vegetarian meal?	Yes
	Would you like to have dessert for this menu?	Yes
Seasonal	While having vegetarian dishes, do you consider whether or not they are in season?	Yes
	How frequently you prefer to have vegetables?	Frequently
	Do you find the restaurants you visit provide seasonal vegetables?	Not often
	What aspects do you majorly consider while ordering dishes comprising of seasonal vegetables?	Price

Table 1: Questionnaire Template

Part B: Identify customer preferences

Zuchhi, Spaeghetti with cinnamon roll, fresh fruits and green smoothie

Yes

Veggies assorted with a small number of prawns or chicken

Yes

Not more than $20

Appetizer, vegetables, salad, soup, chicken and sweet

More of veggies and less of non-vegetarian

Yes

Very likely

Light

Hamburger, grilled sandwich, vegetable medley, garlic bread and shrimp peppers

Spicy

Yes

Non-vegetarian with spice

At accurate time

Very often

Yes

Family

Yes

Vegetarian dishes

Yes

Frequently

Not often

Price

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

20.02.2021 / 11.00 A.M.
Meeting room
ABC
Restaurant Owner (ABC); Restaurant Manager (XYZ); Senior Manager (PQR)
This meeting is regarding the discussion of the selected dishes for the eight menus	Opinions provided by different attendees about the dishes to be included in each of the menus	Senior Manager	22.02.2021
Discussion of the customer preferences about the type of dishes, taste, nutrition and other aspects	Customer majorly prefer vegetarian dishes and also like to have entrees and desserts	Senior Manager	23.02.2021
Outcomes of the questionnaire	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	Restaurant Manager	25.02.2021
Selection of dishes for each of the menu	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	Restaurant Manager and Senior Manager	27.02.2021
	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	Senior Manager and Restaurant Manager	03.03.2021
	10.00 A.M. / 15.03.2021	Senior Manager	15.03.2021
	2:00 P.M. / 20.02.2021

Table 3: Meeting Agenda Template

Minutes of Meeting Template

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
1.	Effectiveness of developed questionnaires	Developing productive questionnaire respective to the eight menus to acquire the opinion from different customers	21.02.2021
2.	Outcomes of the questionnaire	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	22.02.2021
3.	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	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	23.04.2021
4.	Dishes to be inculcated in the menu	Formulating dishes corresponding to the eight menus. For this, different items have been planned to be placed under the eight menus respectively	26.02.2021
5.	Merits of the selected dishes are required to be discussed for the respective menu	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.	27.02.2021
6.	Discussion about required improvement in the menu items developed by the menu planners	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	02.03.2021
7.	Discussion on the profitable dishes	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	03.03.2021

Table 4: Meeting Minutes Template

Menu Plan Template

A la carte	Herb bread
	Mushroom and herb risotto
	Chicken parma
	Passion fruit triffle
Buffet	Homemade salad soup
	Caramelised onion with mushroom and braised beef
	Cocktail sausages
	Strawberry eclairs
Cyclical	Cottage pie
	Pork and apple casserole
	Vegetable crumble
	Fruit crumble and custard
Degustation	Saffron risotto
	Musk melon greenjuice
	Prosciutto, asparagus and ricotta on grilled flatbreads
	Black forest pie
Ethnic	Spicy chicken noodles
	Veg choupsey
	Pasta
	Pavlova
Set	Honey glazed onion rings
	Blueberry and strawberry French toast
	Carrot and honey soup
	Pancake
Table d'hote	Chicken and mushroom vol au vent
	Slow-braised chicken breast with salads
	Baked apple with cream
	Cream cheese and roasted chicken
Seasonal	Season and blue cheese strudel
	Classic Kedgeree
	Chilli and Tortilla Lasagne
	Peach Melba

Table 5: Menu Plan Template

Activity 3

Cost menus Template
Menu type	Finalised Dishes	Proposed components/ Individual Ingredients	Calculate portion yields	Cost of Raw Ingredients	Cost of Producing Dish	Cost-effective (Yes/No)
À la carte	Herb bread	6 cups of flour	100	2.50	3.25	Yes
		2 table spoon of dried basil and oregano	100	0.20
		1 tablespoon oil	100	0.20
		0.50 ounce dry yeast	100	0.10
		¼ cup of oil	100	0.25
	Mushroom and herb risotto	1 cup Arborio rice	100	0.50	37.3	Yes
		1 medium onion	80	0.50
		1 pound button mushrooms	45	30
		1 cup parmesan cheese	100	6
		2 tablespoon of flat-leaf parsley	100	0.30
	Chicken parma	1 cup panko breadcrumbs	100	8	23.25	Yes
		3 large chicken breasts	90	8
		2 large eggs	80	0.70
		Parmesan cheese	100	6
		3 tablespoons of dried herbs	100	0.55
	Passion fruit triffle	250 gm tub mascarpone	75	8	46.4	Yes
		50 g golden castor sugar	100	0.40
		250 ml double cream	100	12
		9 passion fruits	75	14
		1 pound sponge cake	100	12
Buffet	Homemade salad soup	3 table spoons of butter	100	0.40	6.2	Yes
		1 teaspoon of salt and pepper	100	0.10
		8 cups coarsely chopped lettuce leaves	45	4
		1 cup chopped potato	90	0.80
		1 cup chopped onion	80	0.90
	CaramelisCaramelised onion with mushroom and braised beef	1 lbs beef	60	10.90	33.24	Yes
		6 cups crimini mushrooms	45	14.20
		1 sliced onion	80	0.90
		2 cups of beef broth	70	5.84
		5 tablespoon of tomato paste	80	1.40
	Cocktail sausages	8 Cocktail sausage	100	9.40	16.75	Yes
		2 tablespoons Sesame oil	100	0.80
		2 tablespoons of soy sauce	100	0.35
		150 ml of honey	100	6.20
	Strawberry eclairs	1 cup heavy cream	100	7.55	22.35	Yes
		12 strawberries	85	10.30
		1 cup all purpose flour	100	0.60
		4 eggs	80	1.45
		1 stick unsalted butter	100	2.45
Cyclical	Cottage pie	1 kg beef mince	100	10.90	22.75	Yes
		2 onions, carrots, celery sticks finely chopped	75	6.20
		250 ml milk	100	2.55
		25 gm butter	100	0.60
		2 kg potatoes	90	2.50
	Pork and apple casserole	500 gm diced pork	75	8.10	18.55	Yes
		1 large cooking apple	95	0.80
		500 gm swede	100	4.55
		200 g mushrooms	50	4.80
		2 tablespoons cornflour	100	0.30
	Vegetable crumble	200g flour	100	1.45	10.85	Yes
		100g butter	100	0.85
		50g cheese	100	2.20
		2 teaspoon of salt and pepper	100	0.55
		600 gm of mixed vegetables	70	5.80
	Fruit crumble and custard	500gm of apples	95	4.35	6.85	Yes
		1 cup of flour	100	0.60
		4 tablespoons of Sugar	100	0.80
		100 gm of butter	100	0.85
		1 cinnamon stick	100	0.25
Degustation	Saffron risotto	2 pints chicken stock	100	4.50	23.4	Yes
		350g arborio risotto rice	100	8.25
		½ tsp saffron	100	1.75
		150ml Fino sherry or dry white wine	100	7.75
		50g parmesan	100	1.15
	Musk melon green juice	1 muskmelon	40	2.20	6.43	Yes
	Musk melon green juice	2 tablespoons of cane sugar or golden sugar	100	4.23	6.43	Yes
	Prosciutto, asparagus and ricotta on grilled flatbreads	200 gm asparagus	85	1.25	4.77	Yes
		150 gm fresh ricotta	100	1.85
		100gm thinly sliced prosciutto	90	1.45
		1 garlic clove	95	0.12
		1 tbsp extra-virgin olive oil	100	0.10
	Black forest pie	3/4 cup sugar	100	0.75	9.2	Yes
		1/3 cup baking cocoa	100	4.45
		2 tablespoons all-purpose flour	100	0.25
		1/4 cup butter, cubed	100	0.40
		1 unbaked pastry shell	100	3.35
Ethnic	Spicy chicken noodles	1 packet of dried rice noodles	85	4.65	25.8	Yes
		8 ounces chicken breast	85	9.35
		3 tablespoon sesame oil	100	0.75
		½ cup chicken broth	100	2.80
		1 cup of mixed vegetables such as carrot, cabbage, bell pepper and green onions	65	8.25
	Veg choupsey	150 grams noodles	85	5.56	15.92	Yes
		3 cups of oil	100	2.55
		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
		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	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
		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	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

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