|
Example
|
Cost
|
|
Entrée
|
· Fig and goat's cheese pizzas
· Kumara & taleggio stack
· Vegetable and chickpea fritters
|
$75.8
$130.65
$32.60
|
|
Soup
|
· Curried parsnip soup
· Cauliflower cheese soup
· Roasted tomato and capsicum soup
|
$46.85
$48.68
$53.95
|
|
Main Course
|
· Roast potatoes with cumin salt
· Marinated chicken tenderloins with balsamic glaze on red risotto
· Carrot fritters
|
$28.34
$89.33
$45
|
|
Dessert
|
· CHOCOLATE TRUFFLE DESSERT
· Tim Tam dessert shooters
· 'Better than Brad Pitt' five-layer dessert
|
$21.02
$39.65
$60.88
|
|
Special/ Other
|
· Barbecued butterflied turkey
· Pumpkin, spinach & ricotta cannelloni
· Cauliflower and broccoli gratin
|
$56.35
$52
$75.06
|
Entrée
Standard Recipe Card (Vegetable and chickpea fritters)
Name of dish: Vegetable and chickpea fritters Portion nos.: 6
Reference source: www.taste.com Portion size: Small
Portion cost: 8.616 Sales price at: 35.0384
(22 % food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Chickpeas
|
Rinsed, drained
|
400g
|
$3.75 per 1kg
|
1.5
|
|
Carrot
|
Peeled, coarsely grated
|
170g
|
$2.20 per 1kg
|
0.37
|
|
Baby fennel,
|
Ends trimmed, coarsely grated
|
100g
|
$0.5 per 100g
|
0.5
|
|
Continental parsley
|
Fresh and chopped
|
15g
|
$2.00 per 10g
|
3
|
|
Flour
|
Plain
|
1kg
|
$0.75 per 1kg
|
0.75
|
|
Egg
|
Lightly whisked
|
700g
|
$0.60 per 100g
|
4.2
|
|
Black pepper
|
Salt
|
100 g
|
$6.60 per 100g
|
6.6
|
|
Vegetable oil
|
|
4L
|
$0.22 per 100ml
|
8.8
|
|
Continental parsley
|
Fresh
|
15g
|
$2.00 per 10g
|
3
|
|
|
|
|
Total cost
|
28.72
|
|
|
|
|
Portion cost
|
8.62
|
Methods
|
Step1: Put chickpea into a large bowl and mash it with fork or potato masher. Add parsley, fennel, egg, carrot and flour, mix all of them by stirring. Add salt and pepper according to the taste.
|
|
Step2: Heat non stick pan on medium flame and put oil into it. Put 8 spoon of batter which is 60 ml in quantity and then spread it equally on edges of pan. After that, cook every side for 4 min.
|
|
Step3: Divide all fritters among chosen serving plates and then garnish it with parsley.
|
Nutritional values:
|
Energy
|
567 kj
|
|
Fat total
|
5g
|
|
Saturated fat
|
1g
|
|
Fibre
|
5g
|
|
Protein
|
7g
|
|
Cholesterol
|
54mg
|
|
Sodium
|
196.31mg
|
|
Carbs (sugar)
|
3g
|
|
Carbs (total)
|
14g
|
Standard Recipe Card (Kumara & taleggio stack)
Name of dish: Kumara & taleggio stack Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: $58.17 Sales price at: $148.9152
(28% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Potato
|
Cut into 2cm pieces
|
200g
|
$3.50 per 1kg
|
0.7
|
|
Kumara
|
Cut into 2cm pieces
|
700g
|
$2 per 100G
|
15
|
|
Garlic clove
|
Chopped
|
140g
|
$0.29 per 10g
|
4
|
|
Olive oil
|
Extra version
|
750ml
|
$2.00 per 100ml
|
15
|
|
Thyme leaves
|
Dried
|
18g
|
$1.36 per 10g
|
2.45
|
|
Cream
|
Thickened
|
600ml
|
$0.75 per 100ml
|
4.5
|
|
Taleggio cheese,
|
Rind removed, chopped
|
1kg
|
$60.00 / 1KG
|
60
|
|
Fresh cannelloni sheets
|
Fresh
|
375g
|
$1.25 per 100G
|
4.7
|
|
Onion jam
|
Fresh
|
360g
|
$27.75 per 1KG
|
9.99
|
|
|
|
|
Total cost
|
116.34
|
|
|
|
|
Portion cost
|
|
Methods
|
Step1: Preheat oven to 200ºC and line large baking tray with foil.
|
|
Step2: Toss Kumara, 1 tablespoon thyme, garlic, potato and oil together. After that spread all ingredient into large baking tray. Add fresh ground pepper and sea salt into it and bake it for 30 minutes until it gets golden and little bit crispy.
|
|
Step3: At the same time, mix taleggio, 1 table spoon thyme in a sauce pan on medium flame. Stir it continuously until taleggio melts. Season it and let it cool down slightly.
|
|
Step 4: Boil salted water and Blanch pasta sheets for half min. Now put 4 pasta sheet on a baking tray. Spread onion jam on base and top it with roasted vegetables and 75g Taleggio. Repeat same procedure with left over 4 pasta sheets. Pour over cheese sauce and then bake it for 10 min till its colour changes into golden. Serve it immediately.
|
Nutritional values:
|
Fat total
|
7.7g
|
|
Saturated fat
|
4.7g
|
|
Protein
|
5.7g
|
|
Sodium
|
227mg
|
|
Carbs (sugar)
|
0.1g
|
Standard Recipe Card (Fig and goat's cheese pizzas)
Name of dish: Fig and goat's cheese pizzas Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: $33.675 Sales price at: $79.473
(18% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Mozzarella
|
Grated
|
1kg
|
$21.00 per 1kg
|
21
|
|
Goat's cheese,
|
Soft and crumbled
|
550g
|
$40.00 per 1kg
|
22
|
|
Pizza bases
|
Fresh
|
150g
|
$2.63 per 100g
|
3.95
|
|
Tomato passata
|
Sugo
|
700g
|
$0.50 per 100g
|
3.5
|
|
Ripe figs
|
Thinly sliced
|
150g
|
$60.00 per 1kg
|
9
|
|
Olive oi
|
Extra virgin
|
500ml
|
$1.00 per 100ml
|
5
|
|
Fennel seeds
|
Dried
|
32g
|
$0.91 per 10g
|
2.9
|
|
|
|
|
Total cost
|
67.35
|
|
|
|
|
Portion cost
|
33.68
|
Methods
|
Step1: Heat oven to 200ºC before using it. Mix cheese with fork and add salt and pepper to it. Put pizza base on greased baking tray.
|
|
Step2: Spread pizza base with passata and put cheese mixture over its top. Place sliced figs on its top in decorative manner. Put olive oil on it and sprinkle with fennel seeds. Then bake it for 8-10 mins till cheese starts bubbling. Serve it on immediate basis.
|
Nutritional values:
|
Fat total
|
17g
|
|
Saturated fat
|
7.2g
|
|
Protein
|
14g
|
|
Sodium
|
787mg
|
|
Carbs (sugar)
|
5g
|
Balanced Variety
|
Item
|
Fig and goat's cheese pizzas
|
Kumara & taleggio stack
|
Vegetable and chickpea fritters
|
|
Colours
|
Golden brown
|
Yellow with golden colour
|
Crisp and golden in colour
|
|
Cooking methods
|
Baked
|
Baked
|
Shallow fry
|
|
Delicacies
|
Peculiarly distinctive
|
Peculiarly distinctive
|
Desirable
|
|
Flavours
|
Cheesy and taste of rip figs.
|
Thyme, cream, different kinds of cheese.
|
Baby fennel, black pepper
|
|
Presentation
|
Served on a plate overloaded with cheese and extra virgin olive oil. Garnished with fennel seeds.
|
This dish can be served directly from the baking tray garnished with fresh thymes and olive oil.
|
Served on a dish with fresh parsley and coriander leaves on the top.
|
|
Seasonally available ingredients
|
All the ingredients that are used in this dish are easily available.
|
Kumara
|
Items that are used in this are seasonally available.
|
|
Tastes
|
It taste yum because of the crispiness and overloaded cheese.
|
Have a mild flavour but cheese and veggies gives a nice taste to the taste buds.
|
This is mild.
|
|
Textures
|
Round and crisp but soft from inside.
|
Rectangular and hard.
|
Round and hard but soft.
|
Feedback from the Chefs and Colleagues
|
Dishes
|
Feedback entitled
|
Changes
|
|
Fig and goat's cheese pizzas
|
Taste of Pizza is good but not presented in attractive manner
|
It is important for chef to go for some innovative ideas in terms of presentation.
|
|
Kumara & taleggio stack
|
It's taste is little bit sweet which does not go with the actual look of food.
|
Use some more salty and spicy ingredient in order to enhance its taste.
|
|
Vegetable and chickpea fritters
|
Its very crispy and delicious in taste.
|
No changes required
|
Soups
Standard Recipe Card(Curried parsnip soup)
Name of dish: Curried parsnip soup Portion nos.: 2
Reference source: www.taste.com Portion size: Large
Portion cost: $26.593 Sales price at: $47.8674
(26% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Butter
|
Unsalted
|
250g
|
$1.48 per 100g
|
3.7
|
|
Mustard seeds
|
Yellow and dried
|
100g
|
$1.74 per 100g
|
1.74
|
|
Madras curry powder
|
Hot curry powder
|
50g
|
$0.48 per 10g
|
2.4
|
|
Ground turmeric
|
Yellow
|
28g
|
$0.86 per 10g
|
2.4
|
|
Leeks
|
White part only), sliced
|
1 each
|
$2.20 per 1ea
|
2.2
|
|
Parsnips
|
Peeled, sliced
|
350g
|
$6.50 per 350g
|
6.50g
|
|
Massel chicken style liquid stock or water
|
Fresh
|
1L
|
$0.30 per 100ml
|
3
|
|
Dash of pure cream
|
Fresh
|
300ml
|
$0.55 per 100ML
|
1.65
|
|
Curry leaves
|
Fresh
|
280g
|
$1.61 per 100g
|
4.5
|
|
HONEY-ROASTED PARSNIPS
|
|
Parsnips
|
Peeled, trimmed, cut lengthways into quarters
|
350g
|
$6.50 per 350g
|
6.50g
|
|
Olive oil
|
Extra version
|
750ml
|
$2.00 per 100ml
|
15
|
|
Runny honey
|
Pure
|
100g
|
1.40 per 100G
|
1.4
|
|
|
|
|
Total cost
|
37.99
|
|
|
|
|
Portion cost
|
26.59
|
Methods
|
Step1: Preheat oven to 220ºC for parsnip. Spread pieces over large baking tray, put oil in it and roast it for 30 mins until it gets tender. Further, add honey into it and add roast it for 5 more minutes to make it more crispy.
|
|
Step2: Melt butter into a large saucepan on medium heat and then put mustard seeds, turmeric, curry powder into it and cook the same for 1 min. Then add leek in it and cook it for 5 min . Also add parsnip and toss it properly to coat.
|
|
Step3: Add hot water, season and heat it for 20 min until parsnip gets tender. After cooling it down blend it for properly in order to convert paste into cream.
|
|
Step 4: Pour the prepared soup into serving bowls and top it with honey-roasted parsnip. Serve it immediately.
|
Nutritional values:
|
Energy
|
520 kj
|
|
Fat total
|
7g
|
|
Saturated fat
|
2g
|
|
Protein
|
2g
|
|
Sodium
|
19.82mg
|
|
Carbs (sugar)
|
8g
|
|
Carbs (total)
|
12g
|
Standard Recipe Card(Cauliflower cheese soup)
Name of dish: Cauliflower cheese soup Portion nos.: 6
Reference source: www.taste.com Portion size: Small
Portion cost: $10.263 Sales price at: $43.7888
(28% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Cauliflower
|
Medium size
|
1
|
$4.50 per 1ea
|
4.5
|
|
Milk
|
Fresh full cream
|
3L
|
$1.10 per 1L
|
3.3
|
|
Cream
|
Thin
|
200g
|
$1.95 per 100g
|
3.9
|
|
Bay leaf
|
Dried
|
15g
|
$0.93 per 10g
|
1.4
|
|
Butter
|
Unsalted
|
250g
|
$1.48 per 100g
|
3.7
|
|
Onion
|
Chopped
|
180g
|
$2.90 per 1kg
|
0.52
|
|
Flour
|
Plain
|
1kg
|
$0.75 per 1kg
|
0.75
|
|
Massel vegetable liquid stock
|
Fresh
|
1L
|
$0.30 per 100ml
|
3
|
|
Gruyere (or cheddar cheese or a mix of the two)
|
Fresh
|
195g
|
$5.123 per 100g
|
9.99
|
|
Nutmeg
|
|
30g
|
$1.05 per 10g
|
3.15
|
|
|
|
|
Total cost
|
34.21
|
|
|
|
|
Portion cost
|
10.26
|
Methods
|
Step1: Chop cauliflower in small pieces. Remove its outer part of leaves and put it in a pan with cream, bay leaf and milk. Simmer it on low heat till it gets tender. Strain cauliflower and liquid.
|
|
Step2: Melt butter in a cool pan. Cook onion in pan for 5 mins until it gets soften. The add flour into it and cook the same for 1 min, add stock and strained liquid. Stir continuously to mix it properly. Cook whole things for 2 minutes continuously on medium heat until it gets thickened.
|
|
Step3: Add cauliflower, cheese and season it with salt, nutmeg and pepper.
|
|
Step 4: Preheat oven to 220ºC.
|
|
Step 5: Divide whole soup into 6 ovenproof bowls and drizzle remaining cheese on it. Put these bowls in roasting pan and pour water into it until it is halfway filled sides of bowls. Bake this with 10-15 mins till it gets golden brown.
|
Nutritional values:
|
Energy
|
2755 kj
|
|
Fat total
|
55g
|
|
Saturated fat
|
35g
|
|
Fibre
|
5g
|
|
Protein
|
24g
|
|
Cholesterol
|
158mg
|
|
Sodium
|
411.4mg
|
|
Carbs (sugar)
|
11g
|
|
Carbs (total)
|
15g
|
Standard Recipe Card(Roasted tomato and capsicum soup)
Name of dish: Roasted tomato and capsicum soup Portion nos.: 2
Reference source: www.taste.com Portion size: Large
Portion cost: $29.519 Sales price at: $52.7125
(25% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Garlic
|
Bulb
|
140g
|
$0.29 per 10g
|
4
|
|
Ripe roma tomatoes
|
Halved lengthways
|
100g
|
$6.90 per 1kg
|
0.69
|
|
Onions
|
Red
|
200g
|
$3.50 per 1kg
|
0.7
|
|
Olive oil
|
Extra virgin
|
500ml
|
$1.00 per 100ml
|
5
|
|
Red capsicums
|
Red , quartered, seeded
|
200g
|
$8.90 per 1kg
|
1.78
|
|
Massel vegetable liquid stock
|
Fresh
|
1l
|
$0.30 per 100ml
|
3
|
|
Goat's cheese,
|
Crumbled
|
550g
|
$40.00 per 1kg
|
22
|
|
Fresh basil leaves
|
|
15g
|
$2.00 per 10g
|
3
|
|
Bread,
|
Slices crusty
|
6 pack
|
$0.33 per 1ea
|
2
|
|
|
|
|
Total cost
|
42.17
|
|
|
|
|
Portion cost
|
29.52
|
Methods
|
Step1: Preheat oven to 150ºC. Line 2 baking tray with pepper.
|
|
Step2: Trim garlic bulb from top and then put onion, garlic, tomato on prepared baking tray. Spread oil on it and also add capsicum in it. Roast it for approximately 2 hours and let it cool down for 10 min.
|
|
Step3: Process tomato, capsicum, onion, garlic for 4 minutes in a food processor or until it gets smooth.
|
|
Step 4: Pour this mixture in a large saucepan and cook it for 5 min on high- medium heat. Add salt and pepper according to taste and drizzle basil and goat cheese on it. Serve it with bread.
|
Nutritional values:
|
Energy
|
1912 kj
|
|
Fat total
|
15.8g
|
|
Saturated fat
|
4.7g
|
|
Fibre
|
9.4g
|
|
Protein
|
15.8g
|
|
Cholesterol
|
11mg
|
|
Sodium
|
1596mg
|
|
Carbs (total)
|
59.5g
|
Balance variety
|
Item
|
Curried parsnip soup
|
Cauliflower cheese soup
|
Roasted tomato and capsicum soup
|
|
Colours
|
Green
|
Golden
|
Red
|
|
Cooking methods
|
Baked and Boil
|
Baking
|
Baking and boiling
|
|
Delicacies
|
Peculiarly distinctive
|
Peculiarly distinctive
|
Desirable
|
|
Flavours
|
Madras curry Powder, butter, cream, curry leaves,
|
Butter, cream, cheese
|
Cheese, fresh basil, tomatoes
|
|
Presentation
|
Served in a glass and topped with curry leaves
|
Offered in a bowl with butter on it.
|
Served in a pan with green basil leaves.
|
|
Seasonally available ingredients
|
Not applicable
|
Not applicable
|
Not applicable
|
|
Tastes
|
Sweet because of honey, creamy
|
Creamy
|
Creamy, sour, spicy
|
|
Textures
|
liquid
|
Liquid
|
Liquid
|
Feedback from the Chefs and Colleagues
|
Dishes
|
Feedback entitled
|
Changes
|
|
Curried parsnip soup
|
Its sweet in taste and does not look attractive
|
Add some tangy ingredient in it to modify its taste.
|
|
Cauliflower cheese soup
|
Looks attractive and soft in texture
|
No changes are required
|
|
Roasted tomato and capsicum soup
|
Good recipe with different but tasty combination of flavours
|
Can work little bit on its presentation
|
Main Course
Standard Recipe Card(Roast potatoes with cumin salt)
Name of dish: Roast potatoes with cumin salt Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: $11.35 Sales price at: $27.013
(19% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Salt
|
Sea salt
|
200g
|
$0.40 per 10G
|
8
|
|
Cumin seeds
|
dried
|
25g
|
$0.74 per 10G
|
1.85
|
|
Olive oil
|
Spray
|
150g
|
$1.43 per 100G
|
2.15
|
|
Coliban potatoes
|
Fresh
|
2kg
|
$3.50 per 1Kg
|
7
|
|
Butter
|
Melted
|
250g
|
$1.48 per 100G
|
3.7
|
|
|
|
|
Total cost
|
22.7
|
|
|
|
|
Portion cost
|
11.35
|
Methods
|
Step1: Put cumin seeds and salt in mortar. Further firmly pound it with pestle until it gets coarsely crushed.
|
|
Step2: Preheat oven to 180ºC. Spray oil on baking tray. Cut potatoes half horizontally with the help of sharp knife for cutting slits in size of 1 cm apart and 1 cm deep in the top of every potato. Put flesh side down on prepared tray. Also brush butter on it.
|
|
Step3: Bake it for approximately 20 minutes. Now, turn it and spread remaining butter on it. Sprinkle salt mixture on potatoes and now bake it for 20 more mins until it gets crispy.
|
Nutritional values:
|
Energy
|
2205 kj
|
|
Fat total
|
9g
|
|
Saturated fat
|
5g
|
|
Protein
|
11
|
|
Fibre
|
15g
|
|
Carbs (total)
|
101g
|
Standard Recipe Card(Carrot fritters)
Name of dish: Carrot fritters Portion nos.: 2
Reference source: www.taste.com Portion size: Large
Portion cost: $25.907 Sales price at: $42.5615
(15% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Flour
|
Plain
|
1kg
|
$0.75 per 1Kg
|
0.75
|
|
Cumin
|
Ground
|
25g
|
$0.78 per 10G
|
1.95
|
|
Garlic clove
|
Crushed
|
140g
|
$0.29 per 10G
|
4
|
|
Flat-leaf parsley
|
Chopped
|
1 bunch
|
$2.98 per 1Ea
|
2.98
|
|
Green onions
|
Thinly sliced
|
250 g
|
$2.50 per 250g
|
2.5
|
|
Eggs
|
Lightly beaten
|
700g
|
$0.60 per 100G
|
4.2
|
|
Carrots
|
Peeled
|
170g
|
$2.20 per 1Kg
|
0.37
|
|
Olive oil
|
Extra version
|
750mL
|
$2.00 per 100mL
|
15
|
|
Green onion
|
Extra, thinly sliced lengthways
|
250 g
|
$2.50 per 250g
|
2.5
|
|
Natural yoghurt
|
Reduced-fat greek-style
|
200g
|
0.53 per 100g
|
1.06
|
|
Lime wedges
|
Juicy
|
1 each
|
$1.70 per 1Ea
|
1.7
|
|
|
|
|
Total cost
|
37.01
|
|
|
|
|
Portion cost
|
25.91
|
Methods
|
Step1: Mix cumin, parsley, flour, garlic and green onion into a bowl. Then add egg into it and mix it well.
|
|
Step2: Coarsely grate carrots. Squeeze grated carrot with hand in order to remove extra moisture or carrot juice. Further add carrot with egg mixture. Then add salt and black pepper according to the taste.
|
|
Step3: Heat oil into non stick frying pan on medium flame. Put ¼ cup of prepared batter per fritter in a hot oil. Then cook it for 3 mins until its colour changes into a golden brown.
|
|
Step 4: Place 2 fritters in every serving plate. Garnish it with extra green onion. Also season it with pepper and salt. Serve these prepared fritter immediately with lime wedges and yoghurt.
|
Nutritional values:
|
Energy
|
690 kj
|
|
Fat total
|
12g
|
|
Saturated fat
|
2g
|
|
Fibre
|
3g
|
|
Protein
|
5g
|
|
Cholesterol
|
109mg
|
|
Sodium
|
62.32mg
|
|
Carbs (sugar)
|
3g
|
|
Carbs (total)
|
8g
|
Standard Recipe Card(Marinated chicken tenderloins with balsamic glaze on red risotto)
Name of dish: Marinated chicken tenderloins with balsamic glaze on red risotto
Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: $39.925 Sales price at: $92.626
(16% food cost)
|
Items
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Chicken tenderloins
|
|
400g
|
$21.75 per 1Kg
|
8.7
|
|
Lemon juice
|
Fresh and medium sized
|
1 Each
|
$1.20 per 1Ea
|
1.2
|
|
Garlic cloves
|
Crushed
|
140g
|
$0.29 per 10G
|
4
|
|
Thyme leaves
|
Fresh
|
10g
|
$3.00 per 10G
|
3
|
|
Olive oil
|
extra version
|
750mL
|
$2.00 per 100mL
|
15
|
|
Cornflour
|
|
300g
|
$5.00 per 1Kg
|
1.5
|
|
Sugar
|
White
|
1kg
|
$0.13 per 100G
|
1.3
|
|
Vinegar
|
Balsamic vinegar
|
500mL
|
$0.60 per 100mL
|
3
|
|
Pine nuts
|
Toasted
|
50g
|
$85.00 per 1Kg
|
4.25
|
|
Thyme sprigs
|
Fresh
|
10g
|
$3.00 per 10G
|
3
|
|
Red risotto
|
|
Capsicums
|
Quartered, deseeded
|
200g
|
$8.90 per 1Kg
|
1.78
|
|
Chicken style liquid stock
|
Massion chicken style
|
1L
|
$0.30 per 100mL
|
3
|
|
Olive oil
|
Extra version
|
750mL
|
$2.00 per 100mL
|
15
|
|
Brown onion
|
Finely chopped
|
180g
|
$2.90 per 1Kg
|
0.52
|
|
Garlic cloves
|
Crushed
|
140g
|
$0.29 per 10G
|
4
|
|
Arborio rice
|
Short
|
1kg
|
$0.26 per 100G
|
2.6
|
|
Jar marinated artichokes
|
Drained
|
400g
|
$10.00 per 1Kg
|
4
|
|
Tomatoes
|
Semi-dried
|
125g
|
$32.00 per 1Kg
|
4
|
|
|
Total cost
|
79.85
|
|
|
Portion cost
|
39.93
|
Methods
|
Step1: Preheat oven to 220ºC. Mix chicken, lemon juice, thyme leaves, half glass oil and wrap this with plastic and put it in refrigerator for 30 minute for enhancing its flavour.
|
|
Step2: For making red risotto, put capsicum in a baking tray. Bake it in preheated oven for 20 minutes. Then transfer it into heatproof bowl, wrap it with plastic and let it settle down for 5 mins. Grind peeled capsicum in a food processors in order to make it smooth.
|
|
Step3: Put the stock into a saucepan and boil it over medium heat. Then reduce heat to low and cook it at simmer. Heat oil in a large saucepan, add garlic, onion in it and stir it for 5 min until onions gets soften. Add rice, cook it for 2 mins until grains looks like glassy. After that, add ladleful of stocks and capsicum puree into rice mixture. Stir it with wooden spoon until whole liquid is absorbed. Continue this procedure of adding ladleful of stock into mixture and heat it till it absorbs. Cook it till the rice is tender and risotto becomes creamy. Further add artichokes and semi-dried tomatoes and mix it properly by stirring. Remove pan from heat.
|
|
Step 4: Drain marinaded chicken. Spread cornflour on plate. Then coat marinaded chicken in cornflower and remove excessive flour by shaking it off. Heat left over oil in a frying pan on medium flame. After that add half of the chicken in to pan and fry it for 2-3 minutes until its colour changes to golden brown. Go back to chicken pan and drizzle vinegar and sugar into it. Further cook it for 2 more minutes until sugar dissolves properly and sauce thickens little bit. Remove pan from heat.
|
|
Step 5: Serve risotto in a serving plates and drizzle pan juice in the plates. Also sprinkle pine nuts and top it with thyme sprigs at the time of serving.
|
Nutritional values:
|
Energy
|
219kj
|
|
Fat total
|
6.6g
|
|
Saturated fat
|
1.4g
|
|
Protein
|
27g
|
|
Sodium
|
184mg
|
|
Carbs (sugar)
|
11g
|
|
fibre
|
0.2g
|
Balanced Variety
|
Item
|
Roast potatoes with cumin salt
|
Carrot fritters
|
Marinated chicken tenderloins with balsamic glaze on red risotto
|
|
Colours
|
Golden
|
Golden
|
Yellow and golden
|
|
Cooking methods
|
Baked and roasted
|
Fry
|
Baked and fry
|
|
Delicacies
|
Desirable
|
According to need
|
Peculiarly distinctive
|
|
Flavours
|
Butter
|
natural yoghurt
|
Fresh thyme, balsamic vinegar
|
|
Presentation
|
Served on a dish
|
Served warm with yogurt and lime wedges
|
Served on a plate topped with thyme.
|
|
Seasonally available ingredients
|
Not applicable
|
Not applicable
|
Not applicable
|
|
Tastes
|
Normal and mild
|
Mild but tastes good with dipping sauce
|
Mild
|
|
Textures
|
Hard
|
Crunchy
|
Soft
|
Feedback from the Chefs and Colleagues
|
Dishes
|
Feedback entitled
|
Changes
|
|
Roast potatoes with cumin salt
|
Taste is fine but should offer with some sweet flavoured sauce.
|
Sauce should be offered at the time of serving.
|
|
Carrot fritters
|
Taste and look were good
|
No changes required
|
|
Marinated chicken tenderloins with balsamic glaze on red risotto
|
Moderate taste. Risotto was half cooked.
|
Boil it properly at the time of preparing next recipe.
|
Dessert
Standard Recipe Card(Chocolate truffle dessert)
Name of dish: Chocolate truffle dessert Portion nos.: 6
Reference source: www.taste.com Portion size: Small
Portion cost: $5.31 Sales price at: $22.833
(29% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Dark chocolate,
|
Broken into small pieces
|
200g
|
$2.50 per 100G
|
5
|
|
Custard
|
Ready-made
|
600g
|
$0.33 per 100G
|
2
|
|
Cream
|
Thick
|
200mL
|
$1.15 per 100mL
|
2.3
|
|
Cocoa powder,
|
Powder and sifted
|
190g
|
$2.37 per 100G
|
4.5
|
|
Creme fraiche, to serve
|
Fresh
|
200g
|
$1.95 per 100G
|
3.9
|
|
|
|
|
Total cost
|
17.7
|
|
|
|
|
Portion cost
|
5.31
|
METHOD
|
Step 1: Put chocolate into a bowl on a pan of simmering water. Let it melt and keep it aside in order to cool it down. After that beat custard and cream continuously till get mixed properly with the chocolate.
|
|
Step 2: Take a dessert mould of Line six 150 round in shape with a plastic wrap. Divide the prepared mixture in between moulds. After that put it into refrigerator for minimum 6 hours.
|
|
Step 3: After that, at the time of serving, just unmould it on serving plate. Dust cocoa powder as a tops. Serve it with the dollop of crème fraiche.
|
Nutritional values:
|
Energy
|
2103 kj
|
|
Fat total
|
38g
|
|
Saturated fat
|
24g
|
|
Protein
|
5g
|
|
Sodium
|
78.63mg
|
|
Carbs (sugar)
|
29g
|
|
Carbs (total)
|
34g
|
Standard Recipe Card(Tim Tam dessert shooters)
Name of dish: Tim Tam dessert shooters Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: $15.845 Sales price at: $39.9294
(26% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Arnott’s tim tam original biscuits,
|
Broken into large pieces
|
200g
|
$1.25 per 100G
|
2.5
|
|
Eggs
|
Separated
|
700g
|
$0.60 per 100G
|
4.2
|
|
Dark chocolate,
|
Melted, cooled slightly
|
200g
|
$2.50 per 100G
|
5
|
|
Cream
|
Thickened, whipped
|
600mL
|
$0.75 per 100mL
|
4.5
|
|
Cocoa powder
|
To dust
|
190g
|
$2.37 per 100G
|
4.5
|
|
Arnott’s bites tim tam original,
|
Sweet chocolate bar
|
300g
|
$32.97 per 100g
|
10.99
|
|
|
Total cost
|
31.69
|
|
|
Portion cost
|
15.85
|
Methods
|
Step1: Crush tim tam biscuits in a food processors and divide it into 12 portions wose quantity is 80ml I.e 1/3 cup of glass. Put it aside.
|
|
Step2: Put melted chocolate and egg yolks in a bowl. Stir it continuously until it becomes smooth. Now fold it in the half of whipped cream. And put left over cream into fridge.
|
|
Step3: Take electric beater for beating egg whites in a bowl until it becomes soft. Now fold it into chocolate mixture and stir until it combines evenly.
|
|
Step 4: Now pour chocolate mixture among glasses. Put it in the fridge for 2 hours until it gets settle down. After that pipe left over whipped cream over the top to decorate it. Now dust it with cocoa powder with Tim Tam bites.
|
Nutritional values:
|
Energy
|
91kj
|
|
Fat total
|
4.2g
|
|
Saturated fat
|
2g
|
|
Protein
|
1g
|
|
Sodium
|
50mg
|
|
Carbs (sugar)
|
12g
|
Standard Recipe Card('Better than Brad Pitt' five-layer dessert )
Name of dish: 'Better than Brad Pitt' five-layer dessert Portion nos.: 6
Reference source: www.taste.com Portion size: Small
Portion cost: $15.255 Sales price at: $59.4945
(17% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Butter
|
Softened
|
250g
|
$1.48 per 100G
|
3.7
|
|
Flour
|
Plain
|
1kg
|
$0.75 per 1Kg
|
0.75
|
|
Pecans
|
Finely chopped
|
400g
|
$30.00 per 1Kg
|
12
|
|
Cream cheese
|
Softened
|
136g
|
$23.53 per 1Kg
|
3.2
|
|
Sugar mixture
|
Icing
|
1kg
|
$0.35 per 100G
|
3.45
|
|
cream
|
thickened
|
600mL
|
$0.75 per 100mL
|
4.5
|
|
Block dark chocolate
|
Chopped
|
200g
|
$2.50 per 100G
|
5
|
|
Milk
|
Fresh
|
3L
|
$1.10 per 1L
|
3.3
|
|
Vanilla instant pudding mix
|
|
100g
|
$1.45 per 100G
|
1.45
|
|
Block white chocolate
|
|
200g
|
$2.25 per 100G
|
4.5
|
|
Cream
|
Thickened and whipped
|
600mL
|
$0.75 per 100mL
|
4.5
|
|
Cocoa powder
|
Dried in a powder form
|
190g
|
$2.37 per 100G
|
4.5
|
|
|
|
|
Total cost
|
50.85
|
|
|
|
|
Portion cost
|
15.26
|
Methods
|
Step 1: Preheat oven to 180ºC fan forced. Grease baking dish 6cm deep and 17cm*25cm base. Now beat butter it electric mixture for 15 mins till it gets fluffy and light. Add pecans and flour into it. Then beat it continuously in order to mix it properly. After this, put this mixture into prepared pan and bake it for 20-25 mins or until its edges becomes golden and their top is firm in texture. Cool it completely.
|
|
Step 2: Use electric mixer to beat cream cheese till it becomes smooth. Add icing sugar into it and now beat mixture continuously to make it fluffy. Now add cream into it and beat this prepared mixture for 1 min until it mixes well and becomes thickened. Further put this prepared mixture in base of dish. Put it into refrigerator for 1 hour in order to settle it down.
|
|
Step 3: At the same time, put dark chocolate and ½ milk into saucepan on medium heat. Stir it occasionally until chocolate gets melted that is approximately 5 mins. Separate it from heat and take out the mixture into a bowl. Keep bowl into refrigerator for 1 hour.
|
|
Step 4: Drizzle ½ pudding mix on cold mixture of dark chocolate. Now beat it for 1 min by using electric mixture. After that pour mixture on layer of cheesecake in a dish. Put it in refrigerator for 3 hours.
|
|
Step 5: Now take a saucepan and place white chocolate and milk on medium heat. Cook it for 5 mins until chocolate is melted properly, also stir it occasionally in order to combine this mixture properly. Separate it from heat and keep it out in a bowl. Put it into refrigerator till the time chocolate layer is settling down in dish.
|
|
Step 6: Now sprinkle left over pudding mixture on cold white chocolate mixture. Again beat this mixture with electric mixer for around 1 min. Now put this mixture on dark chocolate layer in the dish. Put it in a refrigerator for whole night.
|
|
Step 7: At last, put whipped cream on op of dessert. Sprinkle cocoa powder and pecans over it.
|
Nutritional values:
|
Energy
|
3130 kj
|
|
Fat total
|
55.1g
|
|
Saturated fat
|
30.9g
|
|
Fibre
|
1.4g
|
|
Protein
|
9.8g
|
|
Cholesterol
|
96mg
|
|
Sodium
|
302mg
|
|
Carbs (total)
|
51.1g
|
Balance Variety
|
Item
|
CHOCOLATE TRUFFLE DESSERT
|
Tim Tam dessert shooters
|
Better than Brad Pitt' five-layer dessert
|
|
Colours
|
Chocolaty brown
|
Brown and white
|
Frosty white
|
|
Cooking methods
|
Refrigerate
|
Refrigerate
|
Refrigerate
|
|
Delicacies
|
Desirable
|
According to need
|
Peculiarly distinctive
|
|
Flavours
|
Cocoa Powder, dark chocolate
|
dark chocolate, whipped cream, cocoa powder.
|
vanilla instant, dark chocolate
|
|
Presentation
|
Serve with a dollop of creme fraiche.
|
Serve in a glass dust with cocoa powder and top with Tim Tam bites.
|
Served in a tray dust with cocoa powder with some sprinkle with extra pecans.
|
|
Seasonally available ingredients
|
All the items that are used are easily available
|
Not applicable
|
Not applicable
|
|
Tastes
|
Sweet
|
Sweet
|
Sweet
|
|
Textures
|
Round and soft
|
Soft
|
Soft
|
Feedback from the Chefs and Colleagues
|
Dishes
|
Feedback entitled
|
Changes
|
|
Chocolate truffle dessert
|
Very soft, delicious in taste
|
Should work on its presentation
|
|
Tim Tam dessert shooters
|
Tim Tam were not crispy at serving time
|
Offer freshly opened Tim Tam inn order to maintain its crunchy taste.
|
|
'Better than Brad Pitt' five-layer dessert
|
Look is very attractive. Very soft, flavours of all five layers can be felt at the time of tasting
|
Not required to be changed
|
Special Orders
Standard Recipe Card(Barbecued butterflied turkey)
Name of dish: Barbecued butterflied turkey Portion nos.: 2
Reference source: www.taste.com Portion size: Large
Portion cost: $32.55 Sales price at: $57.195
(23% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Butcher whole turkey
|
fresh
|
4Kg
|
$7.50 per 1kg
|
30
|
|
Butter
|
Softened
|
250g
|
$1.30 per 100g
|
3.25
|
|
Cloves garlic
|
Crushed
|
140g
|
$0.29 per 10g
|
4
|
|
Sage
|
Chopped
|
23g
|
$0.96 per 10g
|
2.2
|
|
Olive oil
|
Pure
|
100 ml
|
$1.00 per 100ML
|
1
|
|
Paprika
|
For sprinkle
|
35g
|
$0.76 per 10g
|
2.65
|
|
Sage
|
leaves picked
|
23g
|
$0.96 per 10g
|
2.2
|
|
Lemon juice
|
Fresh and medium sized
|
1
|
$1.20 per 1ea
|
1.2
|
|
|
|
|
Total cost
|
46.5
|
|
|
|
|
Portion cost
|
32.55
|
Methods
|
Step1: Light all burners of barbecue and raise its flame to high. Clean turkey properly from inside as well as outside both and then dry it with paper towels. Then use poultry shears in order to cut backbone side and discard wasteful things. Cut out the wishbone and ribcage, and the large bone near each thigh joint. Now with the help of the heel press down the breast area in order to flatten out the same.
|
|
Step2: Pierce turkey with the help of two bamboo skewers for maintaining its shape at the time of cooking it. Put it into an oiled baking dish.
|
|
Step3: Mix half of butter with sage and garlic. Press this into slashes and beneath breast skin. Put olive oil on skin and add salt, black pepper and paprika according to the taste.
|
|
Step 4: Switch off burners of barbecue and put turkey in mid, close lid and cook it for 1 ½ hrs.
|
|
Step 5: Remove turkey from barbecue and cover it with aluminium foil loosely and let it rest down for 20 mins. Put left on butter into a frying pan and add some sage leaves and cook it for 2 minutes on medium heat until it becomes crisp. Stir this turkey in lemon juice and then remove skewers for serving turkey in a platter. Drizzle it with sage butter.
|
Nutritional values:
|
Energy
|
214kj
|
|
Fat total
|
8.4g
|
|
Saturated fat
|
2.4g
|
|
Protein
|
32g
|
|
Sodium
|
117mg
|
Standard Recipe Card(Pumpkin, spinach & ricotta cannelloni )
Name of dish: Pumpkin, spinach & ricotta cannelloni Portion nos.: 6
Reference source: www.taste.com Portion size: Small
Portion cost: $12.141 Sales price at: $46.1358
(14% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Jarrahdale pumpkin
|
Deseeded, peeled
|
1 Kg
|
$3.00 per 1 Kg
|
3
|
|
Olive oil
|
Extra virgin
|
750ml
|
$2.00 per 100ml
|
15
|
|
Onion
|
Chopped
|
180g
|
$2.90 per 1kg
|
0.52
|
|
Garlic cloves
|
Crushed
|
140g
|
$0.29 per 10g
|
4
|
|
Val verde diced tomatoes
|
Diced
|
1 kg
|
$2.50 per 1KG
|
2.5
|
|
Oregano
|
Dried
|
25g
|
$0.66 per 10g
|
1.65
|
|
Sugar
|
White
|
1kg
|
$0.13 per 100g
|
1.3
|
|
Ground pepper
|
Salt & freshly
|
25g
|
$0.80 per 10g
|
2
|
|
Leaf spinach, thawed
|
Frozen chopped
|
250g
|
$4.00 per 1kg
|
1
|
|
Ricotta
|
Fresh
|
375g
|
$3.00 per 375g
|
3
|
|
Ground nutmeg
|
Dried in a powder form
|
25g
|
$0.80 per 10g
|
2
|
|
San remo fresh lasagna sheet
|
Halved crossways
|
250g
|
$1.16 per 100G
|
2.9
|
|
Parmesan
|
Finely grated
|
100g
|
$16.00 per 1kg
|
1.6
|
|
|
|
|
Total cost
|
40.47
|
|
|
|
|
Portion cost
|
12.14
|
Methods
|
Step1: Chop pumpkins into pieces size of 3 cm and then heat it in a microwave. After boiling drain and mash this boiled pumpkin finely.
|
|
Step2: Take saucepan and heat oil into it in a medium flame. Add garlic and onion, into hot pan and cook it for 5 minutes until both of them becomes soft and golden brown. Further add tomato, sugar and oregano saucepan. Also add pepper and salt, and boil it for 10 minutes on medium heat.
|
|
Step3: Squeeze spinach with help of hand in a bowl in order to separate excessive liquid. Then mix spinach, nutmeg, pumpkin and ricotta. Season it with salt and pepper whole mixture. After this, divide whole mixture into 8 equal parts.
|
|
Step 4: Preheat microwave oven to 180ºC. Take ovenproof dish of 2 litre of rectangular shape and spread tomato sauce at its base. Put divided portion of mixture in mid of every lasagna piece. Then roll it and enclose properly. Pour whole remaining tomato sauce and drizzle it with parmesan. Bake this mixture for 25 to 30 minutes until it gets crispy.
|
Nutritional values:
|
Energy
|
1889 kj
|
|
Fat total
|
16g
|
|
Saturated fat
|
7g
|
|
Protein
|
22g
|
|
Sodium
|
524.69mg
|
|
Carbs (sugar)
|
26g
|
|
Carbs (total)
|
50g
|
Standard Recipe Card(Cauliflower and broccoli gratin)
Name of dish: Cauliflower and broccoli gratin Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: $34.755 Sales price at: $86.8875
(25% food cost)
|
Item
|
Specification
|
Weight kg/I/unit
|
Cost per kg/I/unit
|
Actual cost ($)
|
|
Cauliflower
|
Cut into florets
|
1 medium size 500g
|
$4.50 per 1ea
|
4.5
|
|
Broccoli
|
Cut into florets
|
340g
|
$3.50 per 1kg
|
1.19
|
|
Butter
|
Salted
|
250g
|
$1.48 per 100g
|
3.7
|
|
Garlic clove
|
Crushed
|
140g
|
$0.29 per 10g
|
4
|
|
Fresh breadcrumbs
|
Made from day-old bread
|
750g
|
$0.50 per 100g
|
3.75
|
|
CHEESE SAUCE
|
|
Milk
|
Fresh Full Cream
|
3L
|
$1.10 per 1L
|
3.3
|
|
Brown onion
|
Halved, coarsely chopped
|
180g
|
$2.90 per 1kg
|
0.52
|
|
Parsley stalks
|
Cold blended paste
|
80g
|
$0.40 per 10g
|
3.2
|
|
Peppercorns
|
Black
|
45g
|
$1.11 per 10g
|
5
|
|
Masterfoods whole cloves
|
Dried
|
20g
|
$2.15 per 10g
|
30
|
|
Bay leaf
|
Dried
|
15g
|
$0.93 per 10g
|
1.4
|
|
Butter
|
Salted
|
250g
|
$1.48 per 100g
|
3.7
|
|
Flour
|
Plain
|
1kg
|
$0.75 per 1kg
|
0.75
|
|
tasty cheese
|
Coarsely grated
|
140g
|
$32.14 per 1kg
|
4.5
|
|
Ground
White pepper
|
Salt
|
50g
|
$0.73 per 10g
|
3.65
|
|
|
|
|
Total cost
|
69.51
|
|
|
|
|
Portion cost
|
34.76
|
Methods
|
Step1: Preheat oven at 180ºC. For making cheese sauce, mix milk, peppercorns, bay leaves, onion, cloves, parsley stalks in a saucepan and heat it at medium flame. Keep it aside from heat and let it cool down for 15 minutes.
|
|
Step2: Strain prepared mixture of milk with the help of sieve in a big size jug and dispose remaining left solid.
|
|
Step3: Heat butter into a sauce pan until it gets melted and foaming. Further add flour into it and stir it for 2 minutes till bubbles appears at the side area of pan. Remove sauce pan from heat.
|
|
Step 4: Add half of milk into the mixture and whisk it constantly until it gets smooth. After that add remaining milk in same mixture and combine its finely in order to prepare a smooth mixture.
|
|
Step5: Heat saucepan again on medium flame till it gets boil. Stir sauce mixture with wooden spoon constantly for approximately 5-6 minutes until sauce cover the back portion of spoon with thick liquid. Remove prepared sauce from heat and add cheese into it and stir it regularly until it gets melted. Taste sauce and add salt and pepper into it accordingly.
|
|
Step 6: At the same time, boil cauliflower into salted water in a large sauce pan for 5 minutes. After this, add broccoli into same salted water and cook it for 2 more minutes. This boiling will give bright green to broccoli and also make it tender. Drain boiled vegetables and arrange it into a ovenproof dish which can hold capacity of approximately 1.5l that is 6 cups.
|
|
Step 7: Take a frying pan add butter into it and heat the pan until butter starts melting and produces foams. Put crushed garlic and cook it for 30 seconds or gives mild fragrance. Also add breadcrumbs in a frying pan and stir constantly at medium flame until it gets golden brown. Remove it from heat.
|
|
Step8: Pour prepared cheese sauce over broccoli and cauliflower. Further drizzle breadcrumbs on it evenly. Put the dish into preheated oven for around 15 minutes or until it gets golden brown. After this process, remove dish from oven and serve the prepared item that is Cauliflower and broccoli gratin immediately.
|
Nutritional values:
|
Energy
|
1864 kj
|
|
Fat total
|
27g
|
|
Saturated fat
|
17g
|
|
Protein
|
18g
|
|
Sodium
|
436.02mg
|
|
Carbs (sugar)
|
12g
|
|
Carbs (total)
|
27g
|
Balance variety
Feedback from the Chefs and Colleagues
|
Dishes
|
Feedback entitled
|
Changes
|
|
Barbecued butterflied turkey
|
Flavour of sour taste was excessive which have reduced taste of overall dish.
|
Reduce quantity of lemon juice.
|
|
Cauliflower and broccoli gratin
|
Look was messy, but in terms of taste it was fine
|
Should work on presentation in order to make it attractive.
|
|
Pumpkin, spinach & ricotta cannelloni
|
Taste is good, all ingredient have been used in appropriate measurement.
|
No need to change.
|
Dishes that feature best in terms of profitability and make adjustments to meet food cost
Black Hide Steakhouse offers multi cuisine dishes in its restaurant that are prepared by using variety of ingredients. The restaurant mainly tries to prepare its menu by analysing needs and preferable taste of customers which helps them in retaining customers towards restaurants for longer period of time (Song and Bae, 2016). From the overall evaluation of restaurant's sales it can be said that Cauliflower and broccoli gratin, Vegetable and chickpea fritters, Cauliflower and broccoli gratin, Chocolate truffle dessert, Tim Tam dessert shooters are some of best recipes of this restaurants which generates high level of profit.
Adjustments to meet food cost
|
Best selling menu items
|
Example
|
Cost($)
|
|
Entree
|
· Vegetable and chickpea fritters
· Fig and goat's cheese pizzas
|
32.05
79.473
|
|
Soup
|
· Cauliflower cheese soup
· Curried parsnip soup
|
43.25
47.002
|
|
Main Course
|
· Marinated chicken tenderloins with balsamic glaze on red risotto
· Roast potatoes with cumin salt
|
92.63
27.013
|
|
Dessert
|
· Chocolate truffle dessert
· Tim Tam dessert shooters
|
22.83
39.9294
|
|
Special/ Other
|
· Cauliflower and broccoli gratin
· Barbecued butterflied turkey
|
86.89
57.195
|
Feedback for the entire menu
Black Hide Steakhouse restaurant provides mix variety business of recipes to its customers. Its variety in dishes belongs to different cuisines that can be considered as the influential factor which develop interest of customers towards it. But, staff of this restaurant always gives additional preference to customer in order to satisfy them at highest level. For this, they takes continuous based feedback from customers to identify their likes, dislikes, changes needed by them etc. After taking feedback from customers, staff have identified that some of restaurants recipe which are mainly liked by customers are Chocolate truffle dessert, Tim Tam dessert shooters, Cauliflower cheese soup, Vegetable and chickpea fritters, Roast potatoes with cumin salt, Barbecued butterflied turkey etc. The main reason behind customers likeliness for these dishes is their taste which satisfies them at highest level. But customers have also suggested the staff about improving presentation of dishes when are offered to customers.
Conclusion
As per the above mentioned report, it is essential for restaurant to provide appropriate training to their chefs on a regular basis in order to attract their customer base. In addition to this, it is also essential for chefs to innovate their recipes regularly and make quality food items. Along with this, it is also essential for a restaurant to analyse overall food cost, which helps them in monitoring their profitability on a regular basis. In addition to this, it is also important for restaurants to modify their food menu and takes feedback from their customers in order to gain customer loyalty.
References
- Walsh, S. and Walsh, C., 2015. Commercial cookery. Pearson Higher Education AU.
- Song, Y. J. and Bae, H. J., 2016. Evaluation on HACCP prerequisite-program performance within general hospital foodservice operations. Journal of Nutrition and Health. 49(1). pp.43-50.
- ÄÂerić, G. and Tournois, L., 2016. From Basic Instincts to Art Performance: Value Shifts in the Treatment of Cookery. SAGE Open. 6(1). p.2158244015625561.
- Harsh, B. N., and et. al., 2017. Effect of hot carcass weight on loin, ham, and belly quality from pigs sourced from a commercial processing facility. Journal of animal science. 95(11). pp.4958-4970.
Amazing Discount
UPTO50% OFF
Subscribe now for More
Exciting Offers + Freebies
Update your Number
Update your Number