Commercial Cookery What Is All About

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

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.
Ã„ÂeriÃ„â€¡, 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.