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  • Menu Engineering is a mathematical model for analysing the relative sale/profit earning potential of the indivual items on the menu which help you to focus on actual profit returned from a menu,Rather than the usual focus on the percentage cost of menu items.When comparing your best money earning relatives with their poor cousins who don’t appear to be earning their keep, goes like this.The star * performers, these are your golden eggs you rank them high on your list, they bring in good profits. It maybe that they are a good value for money or that they are simply irresistible, never tamper with this dish keep it original.The puzzle These items may be for an acquired taste not everyone's cup of tea, but they bring in a good profit, they may be seasonal and be very expensive, an example is Bluff oysters, Crayfish,or a very delicate dessert which takes much expertise to prepare or a very expensive bottle of wine, you can charge top dollar, you may even like to place them with their rich cousins the stars.Plough Horse These are your most sold items but not very good profit earner, they keep the costumers coming back and who knows they may bring with them somebody who likes Crayfish.The dog These items don’t sell well so you need to look at them differently and think of ways to improve them, make them by using a different method of cooking to cheapen The making costs or delete them and look at something completely different to replace them with.
  • Prep list is so you have all your ingredients for your mise en place having every thing in place saves time and any inconveniences to hold you up.Market list is important this helps with the money side of running your business, such as costs & profits, money going out and money coming in.
  • The menu has now been designed as degustation. The original menu was going to be a la cart. Because we have already practiced a la cart the experience of trying out degustation would be beneficial for future careers.
  • Online survey/phone cWhat do you want to know from the customer?How does the customer feel about giving this information?What is the best way to get this informationalls/ face to face in restaurant?
  • One reason to evaluate is to improve what we do. Everything we do and everything that affects us, we evaluate. We evaluate the way we perform, the performance of others, the products that we use in our lives and the food we eat. Our ability to analyse and evaluate is a primary defence mechanism that has been developed to a very fine level of understanding our environment and how we integrate into it. Often, evaluation takes place at a sub conscious level. Products that we use, especially food products, are evaluated immediately. As consumers we tend to evaluate products using value judgements. We look at different products and compare the merits of each. As Chefs we need to evaluate, consciously, by using criteria or specifications against which we can make balanced judgments. And continuously improve our personal abilities, food and profit/sustainability of our restaurants.
  • Students to give suggestions (Improve current and can be used as a tool to develop future menus)Menu EvaluationMenu Profitability1. Does the menu have an adequate number of high gross profit items?2. Is there a good selection of popular items?3. Is there a good balance between high- and low-priced items and no concentration of either?4. Does pricing meet competition?5. Are menu prices changed frequently enough to reflect costs?6. Are portion costs based on reliable cost information?7. Is portion size in line with guest references?8. Are menu items selected with a view toward reducing waste and other risks?9. Are menu items selected to reflect labor requirements?10. Are menu items selected to reflect energy needs?11. Does the menu encourage a higher check average?12. Can items be controlled in cost?
  • Menu engineeringCustomer satisfaction formStaff debriefSales reportsPhone callsSurveys……What does the class want to do?
  • Class to report on recommendations for improved performance. This can be used as a tool to develop future menu.Over all 90% of customer feed back was Fantastic

Transcript

  • 1. Lle de France (Paris) Hospitality Management 22033Plan, develop, implement, and evaluate a menu in the hospitality industry Adrienne McQuillan
  • 2. Lle de France ParisSurrounding Lle de France sitsInfluence north in the north.Africa, Italy, GermanyAustria. Mild climate AverageLle de France is temperature 5 csurrounded by during winterrivers and valleys. with some snowSoils are dense. flurries The first settlers 30c in the were a tribe of summer hottest Celts known as part of year July. Parsii 250 Bc. In the 17th century vineyards in Lle de France were the most important in the country covering 42,000 hectres. During the 18th - 19th century wine makers were making less money their trade, there was Increasing urbanisation of Paris and the demand for land meant production died completely. Paris became a place for socialising shows, art, monumental, learning and of course eating out. thanks to transportation all produce and wine needed in Paris was minutes away.
  • 3. IntroductionThe bureaucrats of France have divided the country, for official purposes jnto 95departments, rather like countries. The cooks of France have a better way. They still relyon the old names of the regions. Each with its own contribution to the fabulous cuisine.Normandy is famous for its sumptuous cream and apple. Cider also comes from thoseapples, the sea that surrounds the coast lines provide a bountiful amount of seafood.Champagne’s main contribution is of coarse its sparkling wine champagne, there arealso the lavish dishes that come from the region on the Belgian boarder.Tauraine and the Loire are known as the garden of France, with the finest fruit and vegeAnd some of the nicest wines.Lle d France has Paris at its centre the belly of France, this is where haute cuisine originated,Alace and Lorrine have been influenced by Germany and this is evident in a lot of their food.Burgundy and Bordeaux use their distinctive wines to enhance their recipes. Dijon mustardand truffles are also a contribution to their dishes.Franche Comote is a hilly region that has plenty of wild game for the taking, which contributesto many robust dishes, cheese is another of their productsLanguedoc is on the Spanish boarder and its food shares many of the same flavours with thatOf its neighbours, especially in the use of tomatoes peppers and spicy sausage.Provence is southern France with all its colour and warmth reflected in their food such as saladNicoise and ratatouille.
  • 4. General history of French cuisineLong gone are the days when the French lived on grains, and only people of nobility ate inthe fashion of haute cuisine this all changed, after the French revolution. The famous chefssuch as Jean Anthelme Brillat-Savarn, Antonin Careme Auguste Escoffier, bought cuisine toa new level of eating and the involvement of immigrants from other European country’s likeGermany, Spain, Italy, Belgium and countries like Asia Africa, the explosion the happenedmaking France the most famous place in the world for wine making and Cuisine.La vavenne who was a chef for dignitaries of France along with Escoffier began makingfood more luxurious using new ingredients and techniques creating pies, turnovers,pastries. They began marinating fish poultry using wine, making stocks and roux. Escoffierthen wrote the first cook book. Careme Auguste was famous for the creation of mothersauces, foundation espagnole, veloute, and bechamel. Escoffeier is known as the centralfigure to the modernization of Haute cuisine ( high cuisine) he also created the brigadesystem giving kitchens different stations. Then began the introduction of restaurants.famous chefs were able to share there discoveries of food design to the world and not justthose of nobility. To the delight of kitchen enthuisiasts came an array of kitchen utensils, knives, ladles, pots, & moulds, copper pots, moulinette ,mandolins.
  • 5. Antonine CaremeBorn 1782-1833 Julia Childs began cooking at age 34 one of the most famous female chefs. Eric Lanlark 2012George Ausgustine EscoffierBorn 1846-1935 regarded bySome as the greatest chef inhistory. Prosper Montagne 1938
  • 6. Famous food from ParisParis Brest Vol la vontsPeach Melba Noix De Veau Brillat
  • 7. French SpecialitiesWith the Explosion of immigrants to lle de France (Paris) there came with this Jewish breads and specialities. Marias is a sort after place in the small districts of Paris and one ofthe most prestiges places to eat with a Jewish community, it was this way many year agoas well. To this the Rue des Ecouffes and the Rue des Rosier (streets) are lined withdelicatessens and restaurants, selling a fascinating variety traditional food ranging fromHungarian Russian and polish delicacies, such as borscht, pickled herring, salmon pastries,bezel which is stuffed chicken necks, etc. For sweet tooth comes the rich selection of sweetAnd savoury breads. The desert section is almost a picture of a fine works of art.Catherian de Medici who was married to Henry 11 was the women to thank for the pastrymakers and cooks who made ice cream and choux pastry, she brought them in her retinue.Main ingredients being sugar and almonds. Puff pastry, millefeuille in french means athousand leaves, was created by a young cook in Paris who had gotten ito a wager to make acake with a hundred layers, he lost the bet, but created a technique to make puff pastry,From that came the Galette des rois.Parisian patissiers have created some of the most popular sweets in the world, Anton CaremeWas the creator of cream puffs meringues etc.The development of cooling and freezing machines, made it easier for chefs to be more creativein making chocolates, sweets, ice cream, these mouth watering artistic treats once againbought fame to Paris France.
  • 8. Paris And surrounding departments lle d FranceParis the capital is located in the north central part of the country, people were living there on the site of the present day city, located along the Seine river some 375 Km up streamfrom the rivers mouth on the English channel by about 760 BC, the modern city has spreadfrom the island lle De France the belly of France and far beyond both banks of the Siene.Lle de France is made up of departments, with a temperate climate which is open to oceanicand continental influences. The landscape is made up of plains, plateaus, over looked bysandy hills and valleys, with a large number of flat surfaces. The departments are made upof farms bringing many types of produce for consumers.Paris occupies a central position in the rich agriculture region know as the Paris basin, and itconstitutes one of eight departments of the lle De France administrative regions it is by farthe country’s most important centre of commerce and culture.
  • 9. Les HalesLes Hales market since the 17th century is where people such as market gardeners, butchers, fish mongers, bakers, and candlestick makers, anyone who had produce to sell came to thismarket it was the belly of lle de France, or France itself. Eventually the market became sohuge, that it had to be moved to Rungis. Markets provide chefs shop owners and the publicin general a place to buy supplies using the haggling method, a place to eat, a place toSample food from many cultures. Today markets have become part of life in every culture.
  • 10. The BaguetteThe baguette which is a simple loaf of bread, which become a symbol of the nation,and its home being Paris, its shape being roughly 70 cm long with a crusty outer layer. During the 15th century loaves were large and round, with out salt, for it was only for thewell off, bread was one of the most important food for most of the population.This bread was dark and course without yeast. Then came the discovery of removing branand addition of yeast to sour dough. Bakers then discovered that the removal of branand the addition of yeast the baguette acquired its fine golden crust and a friable crumbtexture. With the popularity of the baguette came the discovery of kneading machines.which save the bakers a lot of time and energy.Today the baguette still remains very popular in Paris and around and the world, butwith people becoming more health conscious they are turning to the more healthierbread with grains and seeds. The French have an array of bread varieties, famous aroundworld.Bread is what Parisians have for breakfast, they may have baguette croissants, briocheor a fruit bun with jam and butter. Parisian also invented the puff and choux pastry.
  • 11. Eating out in ParisBack many years ago in the 1700 the only places to eat in Paris were at Inns guesthouses and taverns, taverns catered to travellers and slowly added food such as meat andStews, taverns weren’t for the respectable people. The first real restaurant was openedIn the late 1700.Parisians expect an exceptionally high standard from there chefs, going to a restaurantin Paris is about more than eating, the dishes cutlery the décor the finest of everything,Chefs are very passionate about their cooking and presentation.In Paris today you can sample regional dishes from all over France. There are many placeswhere you can enjoy food, there are the magnificent hotels, with their fine dinning,providing the highest level of service to ensure total satisfaction to the customer with alarge team of chefs behind it.There are the Bistros with their simple foods, Brassieres with the traditional menu, Cafeswhere you can have food and coffee or alcohol, a bar where you can eat on your feet,and tearooms for cake and tea.There are also the caterers, who for many years have been providing a top quality servicesPotel & chabot to them, it was just another service, hiring 6,000 helpers to help cater for22,000 guest, this was in the early 1900.The amazing thing about these services is that they have been going on in Paris France formany hundreds of years. The rest of the world has only caught up in the last 30 years.
  • 12. Famous Parisian dishesIt is by no means simply the more elaborate dishes that typify Parisian cuisine.like good wholesome meals. These are some of Parisians famous foods.• French onion soup topped with cheese.• Croque Monsieur, Ham and cheese toast.• Potage cressonniere, cream of cress soup.• Potage parisien, Parisian potato and leek soup.• Jambon a la Porte Maillot, Port Maillot cooked ham.• Entrecote Villette, Villette entricote steak.• Naverin D Agneau printanier, Lamb stew with sring vegtables.• Potage Saint Germain, Pea Soup.• Coquilles saint Jacques, Scollops with mushrooms and cream.• Crepe Suzette, Crepes with orange sauce.• Peach Melba,
  • 13. French cultureThe culture of France and the French people has been shaped by geography, by historicalEvents immigration. Paris in particular has play the most important part as the place ofmost interest very high in culture and decorative arts since the 17th century, this breath takingPlace has been famous for cuisine, cinema, fashion, art, monumental stature, and of courseWine.For most people the day begins with breakfast which usually consists of coffee or hot chocolateAnd a freshly baked croissant, or fresh bread and jam. Lunch is a traditionally leisurely affairWith a number of courses the first being Hor d oeuvres maybe salad or soup fallowed by a meatOr fish dish, ending with cheese fruit or desert. Dinner will depend on how large lunch was.Fine dining and wine has played a huge part in French cuisine especially after the FrenchRevolution , it became available for who ever could afford it. Eating is almost a religion for theFrench. The preservation of food is a technique that plays its part in French cuisine.Some French traditions and customs the beheading of bottles of champagne using a speciallySaber at weddings is said to symbolize victory. Bastille Day is a celebration of the storming ofPrisons in Paris in 1789 celebrated by dancing in the streets fireworks and food.Greeting people warmly is another custom.The French Culture specifies on the importance of haute cuisine, cheese and wine are importantComponents, along with pastries and secret sauces.Along with the rest of the world the French have their sport, language, religion, and along sideCuisine is of course Fashion.
  • 14. Neighbouring regions of lle de• france Champagne pork, berries, preserves, quiche, midlines, Alsatian bread, sauerkraut, beer Lorraine cheese and bread, wine. Alsace Champagne is a historic province in the northeast 160 km from Paris.• Normandy, Fishing, gin, berlingts toffees, camembert, sausage, tripe, cider, apple deserts, veg, artichokes, sea salt galettes.• Loine valley, wines, vinegars, Pralines choc, goats cheese.• Bourgogne, Aniseed candies, liqueurs, beef, Dijon mustard, cooking oils.• Lyon Rhone, Sausage, chocolates, Poultry, stone fruit, figs, berries, liqueurs. Lyon Rhone is a busy port centre second largest city.• Limousine, Oysters, mussels, dairy products, angelica, beef, rabbit, cognac. South west of France• Bordeaux, Wine country, lamb, pork, brandy, poultry chicken geese ducks, prunes, Armagnac, tobacco. Port city south west of France• Toulousain Auvergne, Mallis polenta, garlic, sheep, wild mushrooms, cheeses, lentils, mineral water. Volcanic Thermal resort southern central France• Roussillon, Cargolade, wild boar, chestnuts, honey.
  • 15. Chateaux in Paris
  • 16. Wine and varietiesWine is produced in many parts of France. During the middle ages Monks were the wineMakers of France. Nobility took over as they did with the fine food cooks, it wasnt untilThe French revolution that changed the law of who ate best and who produced wine. ThenCame the world wars which knocked wine growing back in Europe. There was the economicUp turn after world war 2, decades followed bringing wines where they are today, with a newGeneration of modern wine. Paris was once a wine growing region but the land was overTaken by urbanisation.There are many elements that influence the growing of Grapes for making wine, you canActually grow the same variety in different places and the only difference being ones on aSlope of a hill or on flat land the flavour will be different.Elements that influence the flavour of producing wines, the factors are soil, underlying rock,Altitude, slope of a hill or terrine, Orientation toward the sun, Microclimate ( typical rain,Winds, humidity, temperature variations, etc) The influences made could be in the sweetnessThe sharpness etc.Wine varieties may be simple containing only one type of grape, other wines may have asMany as a dozen different grape varieties in it. Styles of wine sweet, dry, full bodied, lightBodied, crisp, fresh taste and smell.
  • 17. Wine styles Wines & VarietiesToday wine is made and developed to accompany food, There is your Sparkling sweet,Champagne, White wine, Red, Rose, Still wines.There are many grape varieties.Riesling, Gewurztraminer, Pinot Gris, Pinot Blanc, Pinot Noir, and Muscat, etc.Alsace eastern France boarders with Germany a white wine region , some rose and sparklingPink.Bordeaux is a large region off the Atlantic coast .where many of the red wines are made at theFamous Chateaus. Grapes used are Cabernet Sauvignon, Merlot. Bordeaux is also famous forSweet wines they also produce dry white.Burgundy in eastern France is where both red and white are made.Champagne is in eastern France close to Belgium and Luxembourg this is where the majorSparkling wines are made. Champagne can be both rose and white, they also make some stillWines.Loire Valley central and western France lays along the Loire river where there are a few regionsUpper and lower Loire, because of this grape and wine styles vary, they are influenced byWeather and soils.Neighbouring countries such as Germany, Switzerland, Belgium, and the island of Corsica,All have influences on both wine and food in France as France has on them.
  • 18. Crepe Suzette. A Classic French Dese. By Adrie McQuilla
  • 19. The production of Champagne Champagne turns a special occasion into party the excitement begins when the cork is Popped. Champagne is wine made from Grapes cultivated in the northern most part of France. Epernay a main city of Champagne is 140 km north east of Paris. In this area frost is a risk luckily the vine covered hills are protected by woodlands. On a good year 260 million bottles of champagne can be produced, if bad weather happens This number will be reduced by more than two thirds. Lime stone soils and microclimate Has a lot to do with the production of the sparkling wine.When grapes are ready the process begins, the de stemming, to the crushing, and the splittingOf the fruit liquid juice and the skin which gives tannic. Splitting helps with theFermentation is a rapid process when the sugar turns into alcohol, temperatures must not riseAbove 32c or the yeast will die. Fermentation stops when all the sugar has turned into alcohol.Next is the maceration process the length of this process depends on the Style and richnessOne desires, the addition of sulphuric dioxide protects the wine from bacteria. The wine thenGoes to racking and pressing. It then goes to blending, blending is how the wine makers getSpecial flavours, they take other wine styles and mix them till they achieve the flavour andAroma they want.Maturation. Wine is placed in vats if it is to be consumed young, or otherwise put into barrels.When time is right it is then filtered bottled and labelled under extreme sanitary conditions
  • 20. Henri Charpen In Paris in south of France crepes were served. in fine dinning restaurants by Henry Charpentier. In 1885 Henry was a young chef when he went to Monaco to work for the Café de Paris with his uncle the famous chef from France Escoffier. One evening in 1895 when the Prince of Whales was dinning at the Café de Paris he requested crepes for dessert, as Henry made the crepes with orange sauce in front of the guests he accidently knocked liquor into the hot pan the pan began to flame, the guests found this very entertaining, the brandy added to the flavour, was how crepe suzette was created, Henry named the dessert in honour of the young lady dinning with the prince. Crepe suzette was still very popular in the 1960s
  • 21. Origin• Brittany France since the 15th century. • The crepe was first made with buckwheat flour.• Crepe is French for pancake. • This is good for those with gluten allergies.• The north west France. • Crepes can be filled with savoury fillings.• They were called galettes. • Crepes can be filled with sweet fillings.• They were used as bread. • And these can be served with voluptuous.• Crepes have been made all around. sauces either in the crepe or over the crepe. world by many different cultures.• India call them dosas. Crepe Suzette• Russia “ “ blinis. • It is said that Crepe Suzette became a• America “ “ griddle cakes. famous dessert in a restaurant called Cafe de Paris in Monte Carlo in the year• Crepes can be served around the clock. 1885, when famous chef Henri Charpentier• Morning brunch. went to work with his famous uncle• An elegant lunch. Careme Auguste Escoffier.• A midday snack. Charpenter was serving Prince Edward son of• A dinner entrée. Queen Victoria and his guests. While cooking• And served with cider. the crepes in an orange sweet sauce, Henri leaned over to grab a ladle while doing so he• Crepe Suzette was a very popular knocked brandy into the pan of crepes whichDessert to have in the 1960s caught a light, the flaming was quiet theatricalToday there are Creperies all around the word. and added a distinctive favour to the crepehttp://www.epicurean.com/articles/crepes.html dessert Henri named the dessert after Edwardshttp://www.excusemyfrench.co.nz/a-little-crepe-history/ Young lady friend Suzzette.
  • 22. Café de Paris in Monte C
  • 23. Planning and running a Restaurant
  • 24. Target Market• Location main part of town. Catering for adults 25-60 years of age who earn around 60,000 per year.• Restaurant Warm friendly with excellent food a place where you know you will get the best value for money, using tested recipe. A clear and concise menu card using descriptive language crumbed chicken ( chicken incrusted with garlic toasted bread crumbs and blue cheese)• Cosy dining room and elegant lounge. Comfortable furniture is a must, décor that sets the mood for relaxing and eating . Room for 40 covers,• A place where you can have a casual drink, a small business meeting with platters of delightful hord ‘d oeures that everyone remembers.• The menu will be made up of a variety of meals from different countries that will appeal to many different cultures, and the most amazing dessert treats and breads. The menu will change every 3-4 months being sure to keep the favourites that people come back for. There will also be dishes available for people who have food allergies. We must give a perception that’s higher than our competitors through food, service and entertainment.• Opening hours will be Thursday to Sunday for dinner and opening hours for those days will be 1pm -10pm. From 1pm till 5pm you will be able to order light snacks.
  • 25. • 60% of our clients are over fifty Groups such as rotary, educational groups eg school boards, business meets Staff & students and friends of. Nutrition Degustation menu, This menu has been designed for a special night out, not for eating daily So it is high in fat. Dietary requirementsDietary requirements are allowed for by having alternative items, cheeses salad veg in the larder.
  • 26. Establishments requirementsFor degustation menu.Service from Tuesday to Thursday x 3 weeks• Dinners will start between 6&7pm and expected to finish by 10.30pm• Each chef will be expected to be responsible for a dish included in the menu• Selling price has been determined at $40,00 p/p for food & $70.00 includes wine• Food cost Percentage is budgeted to be around 50%Size and concept of menu• As the above the 3 course menu of 11 course menu has been designed from a region of France.• Chefs have refined recipes during the weeks building up to production.• Portion control was controlled by use of ladles cutters and scales.
  • 27. Target audienceServing great high quality food and using sophisticated presentation is how we are going totarget and capture the intended audience we want to keep coming back, and hoping they willspread the good word by word of mouth about the great dining experience they had for only$40.OOCompetitors• Other Restaurants in your surrounding area and out of town locations. • Chambers restaurant fine dining average spend $90 - $110 • Old Church “ “ fine dining “ “ $80 - $120 • Board walk “ “ • Mission Estate “ fine dining “ “ $80- $120 • Ethnic “ “ Style • Not so family orientated • Friendly • Fine dining • Average spend $40.00
  • 28. Rules of establishment & keys to success• Food costs 40% and under• Labour costs between 24-29%• Be a small restaurant with excellent service• Food and safety must be enforced every day• Cleanliness is a “must” restaurant will be polished like a motel on a daily basis to look sharp and smart.• Unique design, warm friendly atmosphere, make your customers feel like they are special.• Chef must be very passionate person love food love people, and have a modern kitchen with a variety of equipment to produce great food.• Cater for a wide variety of cliental• We will have special themes Easter, Mid Xmas dinner, Halloween, Valentines day, Labour weekend, Wine tasting evenings.• Controlling costs at all times.
  • 29. Equipment & facilities Menu item storage prep method equipment required Hamburgers cooling grilled & Walked in cooler, freezer, grill, garnished sandwich prep cooler French fries Freezing Deep fried Freezer, gas, deep- fryer Garden salad cooling tossed & walk-in, sandwich prep chopped cooler Fried chicken cooling Deep-fried Reach-in cooler deep-fryer Broiled cooling broiled Reach in cooler oven/ Fish broiler Fettuccine cooling Boiled and Cooler, multiburner range Alfredo sautéed Keep it simple for a start, list only the large equipment like grills and deep fryers. Large items are there to stay, remember this when designing layout. Smaller equipment like blenders, mixers, and microwaves can be moved around, these are kept in a storeroom Have a hand washing basin in kitchen, toilet facilities within establishment. Also have an office.
  • 30. Training and managing staff • Provide them with proper instruction and tools. • Keep them motivated. Have a Sous chef who is completely competent. • Have a written employee manual so the know what is expected of them. • Each position should have its own manual that explains the purpose, duties, • And standards expected, ranging from dish washer to executive chef and beyond. • Have sous chef report sheets to provide information on a daily bases team work.• Company history • Smoking and coffee breaks• The companies mission • Scheduling and attendance policies• Orientation period • Vacation policies• Training period • Leave of absence ( maternity leave• Menu military service)• Management/employee relations • Customer-service procedures• Pay periods and advances • Fringe benefits (insurance, sick days,• Dress code, grooming and general employee meals, etc) appearance • Performance appraisals and• Job performance standards advancements• Safety standards and precautions • General employee conduct• Emergency situations • Drugs and alcohol, and other illegal• On going training sessions substances• Disciplinary measures • Policies concerning harassment
  • 31. Kitchen stations • Saute station • Grill station • Deep-frying station • Broiler station • Oven Station • Cold station • Prep station keep near coolers • Work benches, large bowls and sinks, rolling rubbish bins, Prepping tools • Good refrigeration, freezers, coolers, ice machine dry storage with plenty of shelving. Dry storage, coolers freezers should all be located if possible to delivery entrance.
  • 32. Leasing equipment for a start could be a good thing until you get your business up and runninglease equipment you can buy. Leased equipment is tax –deductible as a business operatingExpense.• You are not responsible for repairs or breakdowns.• You can up date models.• No worries about selling off equipment that may no bring back much return.• Lease payments are fixed, so you’ll know how much to account for in your operating expenses.• Always do your home work and read the fine print there are disadvantages.
  • 33. Recipes are tried and tested.Crepe Suzette Yield : 40 crepes 6 egg yolks 170g cake flour 170g unsalted butter, melted 170g bakers flour 720mls warm whole milk 85g sugar 80g brandy 4g salt 30g unsalted butter 6 whole eggsMethod1 Sift cake flour and bread flour together. Combine with the sugar and salt in mixing bowl.2 Lightly beat the whole eggs with the egg yolks just to mix. Gradually stir the eggs into the dryingredients. Add the melted butter, milk, and brandy. Stir until smooth. Let the batter rest atRoom temperature for 1 hour.
  • 34. 3. Heat 2 pans 15cm in diameter. Brush pans with clarified butter. Using a jug pour batter into pan just covering the bottom with a thin film quickly tilting and rotating, pour excess batter back into jug. When bottoms of crepes are golden brown flip them over using fingers and spatula, cook other side for few seconds. Slide crepes onto plate stack them to prevent drying out.
  • 35. Orange sauce for crepe suzette 250mls orange juice 20g of caster sugar 50mls of brandy zest of 1 orange 50mls grand Marnier zest of 1 lemon 50g melted butter 1. Place all ingredients into pan except for butter & brandy, bring to a simmer add butter, then add crepes. When each crepe is covered with sauce the fold into a triangle, continue to add crepes to sauce. When the desired amount of crepes are in pan take brandy and pour over crepes and set alight flambé.
  • 36. The competition & your strategy• Competition these are other food outlets in your arena and out of town locations.• Keep your cliental coming back to your restaurant deliver interesting food and a in a warm comfortable environment make them want to come back, increase awareness in your district let word or mouth be your main marketing force. Advertise special evening• Menu items must be moderately priced, shop around also make your food source feel special. Freshest and best ingredients, value for money, aim to be the value leader. Have food alternatives that taste wonderful for those with food allergies.• Have a great host a person who is articulate interesting and who has a good knowledge of food from all countries and a flare to make people feel great and to knows when to stop.
  • 37. The menuEntreesFrench Onion soup. (wine Light dry white) France Paris, it’s a great lunch time winter warmer its nutritious and tasty,filled with antioxidants and fibre and plenty vitamins to chase away the winter flu.Onions are very cheap and available all year round, I will serve this dish in its classicform with sliced baguette and grilled cheese in a deep white soup bowl.Scallops with fennel and pernod sauce. (wine Light dry white)Scallops are a delectable shell fish that only needs a little cooking .These scallops will beserved on a scallop shell with a little pernod sauce, pernod is a popular liquor in Parisand often served in the afternoon as a appetizer. They are full of nutrients phosphorousomega 3 calcium protein and very good for the heart. If you cannot have fresh, there issnap frozen , or have them bought in from over seas.Salmon and green peppercorn Rillettes. (wine Light bodied red)Rillettes are usually made with pork or duck, we are going to use salmon fillets andadded smoked salmon for a modern take on traditional appetiser. Salmon is highlynutritious with omega 3. This is a good starter to get those taste buds flowing. Thiswill be served on a white plate with a small pot of salmon and slices of toasted baguette.
  • 38. Lentil and goats cheese salad (Light bodied red)Originally comes from Auvergne central France. This salad can be eaten alone or as aCompliment to another dish. This dish is highly nutritious and a good sauce of protein,It has copper & phosphorus maybe a good alternative for a vegetarian, gluten free.Cherre goats cheeses, The village of Chavignol has produced this world famous goatsCheese since the 16th century in Paris.Wines to go with these entrees are, Light dry white Pinot Blanc or Riesling,Merlot.
  • 39. Pan fried fresh water Salmon with cider and brandy sauce (Medium dry white)I think it is good to throw in a fish dish there is always customers who feel like a littleFish for a main. This dish will get the taste buds flowing when you see it. Served on aLarge white dinner plate, with a average size trout fillet orange in colour served withBaby rocket leaves which give the dish that modern look with a generous serving ofSauce.Selection of fresh veg and potatoes, alternatively a crisp salad with a choice of dressings.Cheese board with local speciality cheeses, served with crackers.Wines Cabernets Sauvignons, Riesling.
  • 40. MainsI love this dish you could have other selections . (wine medium bodied red)Chateaubriand named after the 19th century author Francouis Chateaubrand.This is a dish of food to share served on a platter. Hot roast beef potatoes in thickSlices, Tomatoes roasted on a vine along with other winter veg . This is a highlyNutritious meal with protein iron vitamin c etc. This is served on a large whitePlatter with food placed in rows plenty of texture and colour truly impressive.Vegetable Pithivers with a chunky roasted tomato sauce. (Wine medium bodied red)This dish will be good for a vegetarian or a normal.Pithivers traditionally a French almond cream pastry desert, but here it is a savouryMeal with a ratatouille Mediterranean like filling Pastry case served with roast tomatoSauce and baby spinach. This is a nutritious meal a little high in fat with the pastry.We will use a large square plate and a white bowl for sauce. This dish looks great.Lamb backstraps with vegetable crisps and beurre blanc the French connetion(wine medium bodied red)Beurre blanc which is simply white butter its great with fish lamb poultry or veg.This is a very good looking dish high in protein iron and a little fat.This will be served on a large white dinner plate first the blach then the lamb with aGood sprinkle of thinly sliced veg beetroot orange sweet potatoe parsnips ribbons.The veg crisps are whats going to give the modern look. Rue Cler the famous marketIn Paris is a great place to buy fresh lamb.
  • 41. Pan fried fresh water Salmon with cider and brandy sauce (Medium dry white)I think it is good to throw in a fish dish there is always customers who feel like a littleFish for a main. This dish will get the taste buds flowing when you see it. Served on aLarge white dinner plate, with a average size trout fillet orange in colour served withBaby rocket leaves which give the dish that modern look with a generous serving ofSauce.Selection of fresh veg and potatoes, alternatively a crisp salad with a choice of dressings.Cheese board with local speciality cheeses, served with crackers.Wines Cabernets Sauvignons, Riesling.
  • 42. DessertHazel nut and Chocolate daquiose (wine sweet sparkling)This is a pinnacle of patissiers art the ingredience is delectable and typically FrenchOnce made they are then cut into triangles. To serve you could place on a whiteDessert plate a sprinkle of chopped hazel nuts and maybe garnish with choc of hazelNut brittle. High in energy.Passion fruit Crème Brulee (wine sweet sparkling)Another Parisian dish a nice cool way to finish a dinner, this dish is served with aPassion fruit jelly if in season use shells to serve jelly in. This desert to me doesn’t needAny modern twist, it’s a classic. High in protein.Crepe suzette (wine sweet sparkling)Very French and a big hit in Paris in the 1960 s. This is a dessert which is quiteEntertaining to make in front of your guest flambe the brandy. Apparently a youngChef was serving king Edward V11 when by accident he knocked over the brandyAnd the flames happen look to be impressive tasted great.This dessert is very delicious could be served with vanilla ice cream, whipped cream.Serve on a white desert dish sprinkled with icing sugar the contrast of colours andDusting of icing sugar is cool enough.Wines Sweet sparkling
  • 43. Balance of menu• Colour An array of colours to get the taste buds flowing• Texture There are many textures which accompany these dishescrisp pastry with soft veg, the softness of fish and the crunch of rocket.another dish with ingredients to compliment one another• Techniques & Methods of cookingMany techniques are involved in this menu. Roasting, Caramelising,use of puff pastry, The deep frying of thin slithers of beetroot, orange kumara.Baking of crème Brulee, flaming the Crepe Suzette , deglazing, tempering, ShallowFrying.• AvailabilityAll ingredients are ready available.• Brigade skills toMethods and techniques are easily taught to any brigade of chefs who have basicCooking skills. I would be quiet confident to teach my chefs how to prepare theseDishes
  • 44. This menu card is developed to meet our establishments requirements of 3-4dishes per course, costs within 28% and a selling price of $40.00 per cover.Our target audience is of average income earners who eat in restaurants twicea month and are only used of spending $40.00 each for food.
  • 45. This menu card is developed to meet our establishments requirements of 3-4 dishesper course. Costs within 28% and a selling price of $40.00 because our target audiencemiddle class, and only used of paying around $40.00 each and another $20--$30.00for wine.Dinner Menu Entrée French Onion Soup (Soupe a l’oignon francaise) A rich hearty soup Scallops with fennel and pernod sauce (Coquilles saint Jacques au fenouil et sauce pernod) New Zealand Queen Scallops served with fennel and pernod sauce Salmon and green Peppercorn Rillettes (Saumon et poivre vert rillettes) Mount cook Alpine Salmon with slices of toasted Baguette Salad Lentil and goat cheese salad (lLentillies et salade au fromage) Te Aroha organic goats cheese Scholars Fully licence training Restaurant
  • 46. Main CoarseChateabriand (Roast beef and vegetables)(Chateabriand)A dish to share served on a platterVegetable Pithiviers (Pastry case with ratatouilli filling)(Pithiviers de legumes a la sauce tomato rotie)Served with Roasted Tomartoe sauceLamb Backstraps with vegetables crisps and beurre blanc(Baguattes en agneau avc des chips de legumes et beurreBlanc chips)Served with crisp vegetables and Beurre BlancPan Fried Fresh Water Salmon(Saumon d eau douce pan frit avec sauce au cidre et au brandy)With a Cider and Brandy sauceAll mains served with seasonalVegetables
  • 47. DessertHazel Nut and Chocolate Dacquiose( Noisettes et au choccolat dacquoise)Served with French Vanilla ice creamPassion Fruit Cream Brulee(Passion de la passion crème brulee avec passion la gelee de fruits)Served with a Passion Fruit Jelly & Chantilly creamCrepe Suzette(Crepe suzette)With an Orange Caramelised Sauce and French vanilla ice creamComplimentary Filter Coffee and Tea$40.00 per personHere we offer you a unique dining experience.A meal to remember.
  • 48. Menu CostingThis graph shows the cost per serve
  • 49. Prep and market List
  • 50. Menu Cost For Degustation
  • 51. Evaluating menu performance and customer satisfaction
  • 52. 1.We, the level 5 students would appreciate if you would take the time tofill out our survey card. This survey is to help the improvement of future dining experience at Scholars Restaurant.2. Bonjour, we the level 5 Training chefs would appreciate you taking thetime to fill out our survey card. So that we can improve our service andskills.3. Bonjour, we the level 5 Training chefs would appreciate you taking thetime to fill out our survey card after each course. Your valued feed backwill be appreciated in the evaluation of our menu and assignments.4. We, the level 5 students would appreciate if you would take the timeto fill out our survey card.
  • 53.  Constant improvement Retain existing customer Attract new customers Staff debrief Costing/ profitability Staff enjoyment & satisfaction
  • 54. • Customer feed back comment cards• We will use• Electronic engineering• Staff debriefing• Sous chef talking to customers• On line surveys• Phone calls
  • 55. What went well• All went well in the kitchen no hiccups• All ingredients were fresh and available .• Timing spot on ,• Enough staff on board to complete tasks• All staff worked in good spirits as a teamWhat didn’t go well• Some food wasn’t seasoned enough for some palites• Some dishes weren’t hot enough• Chefs a little short tempered at times but ok• Some customers thought there were to many dishes,What to do with future productions• Check comment cards• Have other chef check seasoning• Make sure food is piping hot before plating up• Have a really good pep talk before service or beginning of day.
  • 56. Conclusion• Maybe to many dishes or to bigger portion sizes• Have to up the price• Pick less expensive ingredients
  • 57. Referencehttp://www.rungismarket.com/en/bleu/enquetesrungisactu/RegionIDF643.asphttp://www.manchester2002-uk.com/holiday-hotel-deals/france/ile-de-france/ile-de-france-hotels.htmlhttp://www.getfrench.com/wine/bordeaux_wines2.htm http://www.getfrench.com/regions_info/parisi enne_region.htm http://www.naciente.com/essay93.h
  • 58. Referenceshttp://www.frenchwinesfood.com/VinsFrance/Vinification/en/HTML/33_en.aspxhttp://wine.about.com/od/winearoundtheworld/a/Frenchwinereg_2.htmhttp://www.britannica.com/EBchecked/topic/282708/Ile-de-FranceCulinaria France KonemannFrench Damien PignoletModern French cooking Andreas AntonaFrench cooking Julia Child and Simone Beck.