Introduction Commercial cookery is a process of preparing food for consumption of general public. It includes three categories i.e. quick service, full service and non-commercial (Walsh and Walsh, 2015). In this report, the chosen restaurant here is Black Hide Steakhouse, which is located on Caxton Street Brisbane. This report is based on developing an effective menu for a restaurant in accordance with their potential customer's profile. In addition to this, to identify the dishes which maximises profitability of restaurant. Along with this, it also gives emphasis on the overall food cost as per the sales figures in order to increase customer reach of an restaurant. Types of customers Family: Customers who visits restaurants with their family member are considered as family oriented customers. These customers often desires to visit decent place where they can spend quality time with family members. Cuisine Styles used in establishment Multi cuisine restaurant Menu types used in the establishment à la carte Best selling menu items You Share Your Assignment Ideas We write it for you! Most Affordable Assignment Service Any Subject, Any Format, Any Deadline Order Now View Samples 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. UPTO50% Avail The Benefit Today! 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