Preparation of a Cost-Effective Menu - Report Example

Topic: Preparation of a Cost-effective menu Name of student: Institution name Student No. Tutors Name Date of Submission: 1. Target market for the Restaurant This restaurant will be targeted towards meeting nutritional needs of employees and college students in the town. The main customers will be aged between 20 to 45 years. The younger customers will be mainly college students while the older customers will be people employed in nearby companies as well as travelers who may pass near the restaurant. The expected maximum income of these customers is $ 75000 per year and the minimum is expected to be $40000 per year. Thus, the average income is expected to be $57500p.a. The background of customers for the restaurant will be a mixture of cultures; consequently, the design of the restaurant will be targeted towards meeting the needs of people from a range of cultures 2. Design of the restaurant The restaurant will be named Makers Hotel to imply a restaurant that meets the needs of customers to their satisfaction. The restaurant will be located in Washington near Wall Street. This location will be chosen because there are many offices that could provide customers to the restaurant. There is also better access to the place through road. The dining style for the restaurant will be the café style and service time for the restaurant will be between 7.00 a.m. and 8.00 p.m. at night. Lunch will be served between 11.30 a.m and 2.00 p.m. in the afternoon. Dinner will be served between 3.00 p.m. in the evening and 8.00 p.m. at night. The restaurant will be closed at 9.00 p.m at night until the following day. The restaurant will be designed so that the maximum number of customers that can be served at a particular time will be 70 people. 3. Design of seasonal menu in Summer As an executive chef of the restaurant, a men will be designed that takes into account a number of factors such as a balance of a range of cooking methods, colors, tastes and textures. The menu will also account for nutritional needs and seasonal variations in availability of foods. The menu that will be created will be useful for application during summer. The following is a standard recipe for an Entrée Menu Dish: Entrée Main Component Accompaniment #1 Accompaniment #2 Sauce/Dressing Item Silvers Lettuce Tomato juice Grape juice Color Whitish Brown Purple Black Olives Light Orange Texture Rough Wilted Spinach Juicy grapes Smooth tangy Cooking method stewing Boiling Sautee Grilling Nutrition Calcium Vitamin B Protein Vitamin A The following is a standard recipe for Dessert Menu Dish: Dessert Main Component Accompaniment #1 Accompaniment #2 Sauce/Dressing Item Burger puns Egg York Cherry Tomatoes Lettuce leaves Color Purple Greenish white Yellow Black Olives Texture Smooth Tender Olives Moist Tender Cooking method Sautee Boiling Roast Warm emulsion Nutrition Protein Iron Vitamin D Vitamin A The following is a standard recipe for a Main menu Dish Dish: Main Menu Dish Main Component Accompaniment #1 Accompaniment #2 Sauce/Dressing Item mustard White pepper Garlic clove Red onion Color Green Red Tomato Black olives Brown Skin Texture Light Tangy Juicy tomato Vegetable rough Whited soft spinach Cooking method Roasting Stewing Grilling Green emulsion Nutrition Calcuim Iron Vitamin A Potassium 4. Costing the menu and equipment required Item Specification Kg/lt/unit UOM Cost per kg/unit Actual Cost ($) Soup Fresh 2kg/unit - 0.4 5 Entrée 1 Fresh 4kg/unit - 0.5 2 Entrée 2 Preserved 1kg/unit - 0.2 5 Entrée 3 Preserved 2kg/unit - 0.2 0 Course 1 Preserved 2kg/unit - 0.4 0 Course 2 Fresh 6kg/unit - 0.5 2 Course 3 Fresh 4kg/unit - 0.1 0 Course 4 Preserved 2kg/unit - 0.6 0 Course 5 Fresh 2kg/unit - 0.7 0 Course 6 Fresh 3kg/unit - 0.5 0 Dessert 1 Preserved 2kg/unit - 0.3 0 Dessert 2 Fresh 1kg/unit - 0.6 0 Dessert 3 Preserved 2kg/unit - 0.2 0 TOTAL 14 5. Staff Allocation and Costing The main members of staffs that will be employed include the Chief Chefs, Managers, Cooks, Cleaners and Servers. These staffs will be divided into two groups; one group will be working during Lunch time while the other group will work during Dinner time. 5.1. Wages for restaurant for dinner and Lunch shifts on one Saturday There will be 2 Chefs: each working for 8 hours and earning $35 per hour. Thus the total earning will be as follows: 35*8=$ $280. The managers for each shift will be earning $18 per hour and they will also be working for 8 hours each. Thus the total earning for each manager will be $18*8= $144 per day. For the Barman/barrister, the earning per hour will be $14. He will be working for 9 hours after which he will be replaced by another barrister in the second shift. His earnings will be determined by: $14*8= $ 112. 5.2. Determination of number of customers based on the chosen seating capacity The following is the manner in which wages will be given to all members of staffs. It is expected that the restaurant will be 85% full on Saturday lunch and 120% full during Saturday Dinner. The capacity of the restaurant will be 70 people. Therefore, the number of customers expected on Saturday Lunch time will be obtained by: 0.85*70=61.5. This is approximately equal to 62 customers. During Saturday dinner, the expected number of customers will be obtained by: 1.2*70. This gives a total number of 84 customers during dinner times. 5.3. Kitchen staffs that will be needed to serve customer for both Lunch and Dinner Shifts The main staffs that will be required during the operation of the restaurant include the Head Chef: one for lunch and the other for Dinner. They will be required to be within the restaurant by 5.00 am to enable preparation of food service. The other staff member will be the Manager for each shift will be the Manager: one for Lunch and the other for Dinner. There will also be a Barrister/Barman for each shift. The managers and waiters will ensure they arrive at the restaurant by 5.30 in the morning and 2.00 pm in the afternoon respectively for Lunch and Restaurant to ensure they set up the restaurant for customers. There will also be the right number of staffs that will cover all customers that are booked. Extra staffs will be employed in case of customer walk ins. 5.4. Floor staffs that will be required to serve customers for both the Lunch and Dinner shifts Floor staffs will include cooks, cleaners and servers. Cooks will be under the control of the Chief Chef and their role will be preparation of foods according to the requirements of food preparation. Servers will also be employed and they will ensure customers are served with the right amount of food according to their requests. They will also ensure customers are attended to in case there is any need for assistance. Cleaners will ensure the floor is cleaned and tables are arranged to allow incoming customers get a better place for having their meals. 5.5. Production Schedule for the Whole Saturday The following table provides the production schedule for the whole Saturday Activity The person in Charge of the Activity Start Time of the Activity End Time of the Activity Cleaning the restaurant Cleaners 6.00 a.m 7.00a.m Providing materials for cooking activities of the day Manager 7.00 a.m 8.00 a.m Preparation of Lunch Cooks 8.00 a.m 11.00 a.m Serving customers with Lunch Servers 12.00 a.m 2.00 p.m Setting the restaurant in preparation for dinner Servers 2.00 p.m 3.00 p.m Preparation of Dinner Cooks 3.00 p.m 4.00 p.m Serving customers with dinner Servers 4.00 p.m 8.00 p.m Storing equipment and materials used during the day Cooks 9.00 p. m 9.30 p.m Closing the restaurant Manager - 10.00 p.m 5.6. Proposal that can be implemented to ensure effective stock control and minimized spoilage, pilferage and avoidance of ‘dead capital’ Inventory monitoring will be done to ensure there are enough stocks that enable the restaurant to operate without overstocking or wastage of stocks. The process of controlling inventory will ensure ordering process is controlled well and those products that do not sell quickly are replaced less frequently to ensure the level of dead stocks is reduced. When the restaurant starts operating, wastes is a common effect that will affect the stocks of the restaurant. This will be expected in the forms such as spilled foods, and several burnt foods that will not be easy to consume or sell. These occurrences will be avoided by getting into the habit of recording all wasted items. This will involve handwriting the items, the amount wasted and the reason for the wastes. This will allow accountability for the missing inventory during analysis of usage. Poor food handling is another way in which wastage could be escalated. This will be minimized by proper food labeling and dating to enable workers know what to use and when. For instance, the management of the restaurant could implement the first-in, first-out rotation for the purpose of reducing food spoilage. This is the process where food products to be used in the restaurant will be controlled to ensure there is proper control and wastages are reduced. The success of stock control will be achieved through controlling movement of steaks into the kitchen. Pilferage will be avoided by ensuring there is security at the stores and only authorized persons are allowed to go into the stores. Only honest employees will be put in charge of the stores and other employees will be required to seek permission before moving into the stores. Employees will also be discouraged from eating on the job unless given the permission to do so by the manager or the Chefs. There will be rigid sanitation in all the stores by migration of products that can cause bad odors. For instance, fresh food products will be stored in refrigerators and cleaning agents will be separated from food products. In addition, storage facilities will be maintained clean by mopping regularly and ensuring any rotten materials are removed when new products are introduced into the stores. References Keegan, Lynn. Healing Nutrition. Albany, N.Y: Delmar, 2001. Print, 3,(2),200-205. Smith, Andrew F. The Oxford Companion to American Food and Drink. New York: Oxford University Press, 2007. Print, 5,(6),402-505. Read More