You are opening a new restaurant in Kamloops this May

You are opening a new restaurant in Kamloops this May. You need to develop a menu for dinner and drinks. Briefly describe the type/style of restaurant the number of seats/covers and justify your menu choices and pricing for your target market in an introductory paragraph.

You are opening a new restaurant in Kamloops this May

Final Course Project (30%)
You are opening a new restaurant in Kamloops this May. You need to develop a menu for dinner and drinks. Briefly describe the type/style of restaurant the number of seats/covers and justify your menu choices and pricing for your target market in an introductory paragraph.

The first part is as follows;
1. FIRSTLY, Develop a dinner menu of 8 entrees (not a side or appetizer) that you would serve at the restaurant.

a. SECONDLY,Develop a Standardised Recipe for each menu item.

b. THIRDLY, Develop Standard Purchasing Specifications for each item to be purchased.

c. FOURTHLY, Develop a recipe detail and cost card for each menu item including;

i. ALSO, Plating and garnishing instructions.

ii. FURTHER, Cost per portion.

iii. ADDITIONALLY, Selling price.

Iv. LASTLY, Food Cost Percentage.

d. FURTHERMORE,  Develop a beverage list of 5 different alcoholic & non-alcoholic drinks that you would serve (must include at least 4 cocktails, other choices may be wines by the glass or bottle or carafe, bottled or draft beer, pop etc.)

e. MOREOVER, Develop a standard drink recipe for each one of your cocktail drinks and ounces served for each glass/bottle of wine and glass/bottle of beer.

f. BESIDES, Calculate the standard cost for each drink, by costing out each of the ingredients on a recipe detail and cost card including;
i. Glassware and serving procedures
Ii. Drink Cost
iii. Selling price
Iv. Beverage Cost Percentage

The second part is as follows;

1. Using the Sales figures that will be provided later in the semester, develop a Menu Engineering sheet for the Restaurant Menu entrees from above.

2. ALSO, using the data collected analyze the menu and identify changes that would increase the profitability for the restaurant. You must provide a written summary of all of the changes you propose to make to the menu more profitable.

FINALLY, Use Excel spread sheets for Recipe Detail Cost Cards and Menu Engineering Worksheets.

ADDITIONALLY, All other required items can be word-processed using a 12-point easily legible font. LASTLY, You MUST cite where you get your pricing information from.

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