Spell-Binding Starters A creamy mixture of spinach and feta cradled in a puff pastry shell. Our delicious signature appetizer! 5 Snape’'s Spicy Chicken Canapes Thin slices of French bread toasted to golden perfection and topped with a zesty chicken salad with chipotle chiles and our house mayo. 4 The Flaming Broomsticks A trio of breadsticks filled with melted cheddar cheese, fire-roasted tomatoes and homemade spicy Italian sausage. 5 Dumbledore Dip and Chips A savory mix of cream cheese, marinated artichoke hearts, scallions and parmesan cheese. Served with a heaping pile of gillyweed chips. 4 Hogwarts House Sliders A unique slider for each of the Hogwarts houses. - a bold, BBQ Gryffindor ground beef slider. 6 - a lamb Slytherin slider topped with blue cheese. 7 - ground chicken topped with avocado for a special Ravenclaw slider. 6 - a Hufflepuff double cheeseburger with fried onions and ranch. 5 The House Cup Whomping Willow Salad: Pickled beets and julienne carrots on romaine lettuce and topped with a red wine vinegar dressing. 7 Hermione’'s Mixed Greens Salad: The intelligent choice for a healthy mind. Candied walnuts, Honeycrisp apple, and dried cranberries atop a bed of mixed greens and drizzled with a raspberry balsamic dressing. 8 Just say ’Aguamenti’ to your server for a never- ending supply of fresh water! Butterbeer: For young and old Wizards alike, this buttery beverage will warm you up from head to toe! 4 Pumpkin Juice: A subtly sweet combination of pumpkin juice with hints of allspice and honey. 2 ’Polyjuice Potion: A tart blend of pineapple and orange juice with a foamy scoop of lime sherbet. 2 Liquid Luck: Fresh-squeezed lemonade with ginger root. 3 Butterbeer: Helping wizar ds dance since 1459! Mrs. Weasley’'s Spinach-Feta Poofs Leafy Herbology Hagrid's Hearty Cottage Chowder: Creamy chowder with tender chunks of flank steak and a mish-mash of chopped root vegetables from Hagrid’s own garden! 6 Pensieve Bowl: A trip down memory lane. Fun alphabet-shaped pasta mingled with stewed carrots, potatoes, beans and sautéed onions. 7 Devil’s Snare Stew: Leeks, collard greens and white beans stewed for hours with a creamy tomato base. 7 Ask about our soup of the day! The Great Haul House Elf’'s Pie with Hippogriff Milk Biscuits: Dobby’s favorite – lamb, rosemary, and fresh vegetables excellently cooked in a soft crust with warm Hippogriff milk biscuits. 12 Cornish Pixie Pasty with Bertie Bott’s Baked Beans: Diced steak, potatoes, carrots, and onions wrapped in a flaky crust with Bertie Bott’s specialty baked beans. 9 Bill’'s Bottomless Bacon Sandwich with Fleur fries: A pile of crisp, applewood smoked bacon with heirloom tomatoes, butter lettuce leafs and mayo on soft sourdough bread. Served with a side of fresh french fries. 9 Neville Casserole and Luna'’s Lovegoods: A delectable dish of all your favorite seasonal vegetables baked to perfection. Served with a an herb-bak.

1. Spell-Binding Starters
A creamy mixture of spinach and feta cradled in a puff pastry
shell.
Our delicious signature appetizer! 5
Snape’'s Spicy Chicken Canapes
Thin slices of French bread toasted to golden
perfection and topped with a zesty chicken salad with
chipotle chiles and our house mayo. 4
The Flaming Broomsticks
A trio of breadsticks filled with melted cheddar cheese,
fire-roasted tomatoes and homemade spicy Italian
sausage. 5
Dumbledore Dip and Chips
A savory mix of cream cheese, marinated artichoke
hearts, scallions and parmesan cheese. Served with a
heaping pile of gillyweed chips. 4
Hogwarts House Sliders
A unique slider for each of the Hogwarts houses.
- a bold, BBQ Gryffindor ground beef slider. 6
- a lamb Slytherin slider topped with blue cheese. 7
- ground chicken topped with avocado for a special
Ravenclaw slider. 6
- a Hufflepuff double cheeseburger with fried onions
and ranch. 5
The House Cup
Whomping Willow Salad: Pickled beets and julienne carrots on

2. romaine lettuce
and topped with a red wine vinegar dressing. 7
Hermione’'s Mixed Greens Salad: The intelligent choice for a
healthy mind.
Candied walnuts, Honeycrisp apple, and dried cranberries atop a
bed of mixed greens and drizzled
with a raspberry balsamic dressing. 8
Just say ’Aguamenti’ to
your server for a never-
ending supply of fresh
water!
Butterbeer: For young and old
Wizards alike, this buttery beverage will warm
you up from head to toe! 4
Pumpkin Juice: A subtly sweet
combination of pumpkin juice with hints of
allspice and honey. 2
’Polyjuice Potion: A tart
blend of pineapple and orange juice with a
foamy scoop of lime sherbet. 2
Liquid Luck: Fresh-squeezed
lemonade with ginger root. 3
Butterbeer:
Helping
wizar ds
dance
since 1459!

3. Mrs. Weasley’'s
Spinach-Feta Poofs
Leafy Herbology
Hagrid's Hearty Cottage Chowder: Creamy chowder with tender
chunks of
flank steak and a mish-mash of chopped root vegetables from
Hagrid’s own garden! 6
Pensieve Bowl: A trip down memory lane. Fun alphabet-shaped
pasta mingled with stewed
carrots, potatoes, beans and sautéed onions. 7
Devil’s Snare Stew: Leeks, collard greens and white beans
stewed for hours with a creamy
tomato base. 7
Ask about our soup of the day!
The Great Haul
House Elf’'s Pie with Hippogriff Milk Biscuits: Dobby’s
favorite –
lamb, rosemary, and fresh vegetables excellently cooked in a
soft crust with warm Hippogriff milk biscuits. 12
Cornish Pixie Pasty with Bertie Bott’s Baked Beans: Diced
steak,
potatoes, carrots, and onions wrapped in a flaky crust with
Bertie Bott’s specialty baked beans. 9
Bill’'s Bottomless Bacon Sandwich with Fleur fries: A pile of
crisp,
applewood smoked bacon with heirloom tomatoes, butter lettuce
leafs and mayo on soft sourdough bread.

4. Served with a side of fresh french fries. 9
Neville Casserole and Luna'’s Lovegoods: A delectable dish of
all your favorite
seasonal vegetables baked to perfection. Served with a an herb-
baked sweet potato. 10
Honeyduke Hens with Mashed Mandrake: Tender, golden and
herb-
roasted Cornish hens served with a side of buttery mashed
potatoes. 12
Hogwarts Pudding with Prime Rib and Professor
Sprout's’ Sprouts: Our special Yorkshire pudding with a juicy
cut of prime rib
served with cheesy roasted brussels sprouts. 16
Want S’'more? Of course you do. A chocolate wand and the
resurrection
marshmallow atop a homemade triangle graham cracker.
Together, these three make for one
ruler of the Dealthy Mallows. 5
Pumpkin Pasties: Pumpkin pie filling encased in a flaky, sugar-
glazed crust. 4
Chocolate Frogs: A simple treat – milk, white, and dark
Ghirardelli chocolate
frogs. Eat them quick, or they just might hop away! 3
Dark Mark Treacle Tart: The Death Eater in you wants
something
sweet! Satisfy your dark side with these mini molasses tarts
with lemon zest. 5
Hogwarts Pudding with Prime
Rib and Professor Sprout's

5. Sprouts. A Hogwarts favorite!
Cauldron Creations
Anything from the Trolley?
About Our Restaurant
The Leaky Cauldron is a Harry Potter themed restaurant that is
designed to
be a modern rendition of a pub featured in the Harry Potter
books and films.
This menu was carefully created by Sara Hammill, Susan
LoRusso, Alex Nold, and Rebecca Trudeau
Hours of Operation:
Monday - Friday:
11 am - 11 pm
Saturday:
11 am - 12 am
Sunday:
11 am - 10 pm
a 15 percent
gratuity is added
to parties of 6 or
more.

6. We accept all major
credit cards and also
accept checks with
proper identification
We are located at 9 3/4 Boylston Street
Boston, Massachusetts 02124
617-853-9294
www.leakycauldronrestaurant.com
It features authentic British cuisine and many of the foods
named in the Harry
Potter series. We at The Leaky Cauldron hope to give you a
genuine and
unforgettable experience of the great wizarding world!
Theme Menu
100 points
Develop a menu for a theme restaurant. Explain how the
building’s architecture and décor will carry out this theme.
Chapter 13 Theme, Ethnic, and Fine-dining Menus will be a
good resource for this project.
Select from one of the following themes:
a) Tropical rainforest,
b) Medieval times,
c) Movie stars,
d) Restaurant inspired by a film of your choice,
e) Sports,
f) Music,
g) Book, or
h) Television show

7. Menu Requirements:
1) Description of the restaurant – 1 to 1 ½ pages minimum -
typewritten
a. Where is it located?
b. Does it have a logo or brand? Describe.
c. Who are the customers that the restaurant serves, in terms of
target market?
d. How large is the restaurant (number of seats in the dining
room, etc.)?
e. How is the food prepared – from scratch, from convenience,
or from a combination?
2) Explanation of architecture and décor – 1 page minimum –
typewritten
a. What is the décor like?
b. Describe the overall ambience of the restaurant.
3) Menu Layout and Format– 4 page menu – page 1 (front
cover), page 4 (back cover), and page 2 and 3 (menu listings)
4) The Menu. Design a menu appropriate for your theme
restaurant. The menu will be critiqued on completeness, menu
copy, layout, listing of items, restaurant name, creativity, and
pricing, as well as criteria provided in the assessment tool.
Although you do not cost out the entire menu, as you would in
the industry, you should be aware of cost realities—no $1.98
lobster!
1. a.
Cost out 6 entrees with side dishes and use the factor method
introduced in textbook (Refer to pages 80-81). Use a food cost

8. percent of 34. Note: You may adjust the price of your food
item to reflect what your demographic market will bear, e.g.
cheeseburger with Kettle chips in Hudson, WI – you arrive at a
selling price of $6.21 using the factor method but you adjust
price on menu to $8.95.
1. b.
Use costing form provided in D2L
1. c.
Use Reinhart’s catalog for prices
Use this product catalog to fill out your food cost forms for this
assignment. Refer to link: http://reinhartfoodservice.com and
follow the link to TRACSDirect.
Select New Customer
Tracs Demo Account La Crosse, WI
Catalog
etc.
Username: stoutstudent
Password: cream8202
1. d. Use yield percent for produce and meat.
1. e. No fine dining menus for this project!!!
Category headings: Appetizer; Soup and/or Salad; Entrees;
Sandwiches (not required); Desserts (can create separate menu
for this category); Beverages
i) Replace the category headings with unique headings that
define your theme
ii) For example, on pg 171 the author includes a clever example
of an appetizer heading called “Start Your Engines” for a
racecar themed restaurant

9. 2. Table tent.
Create a signature (unique) appetizer that suits the theme of
your operation. Include the signature appetizer in the Appetizer
category on your menu. For example, Outback Steakhouse’s
“Bloomin” Onion is a big seller and a signature item for them.
a. Creative appetizer that cannot be found anywhere else and is
unlikely to be prepared at home by customer.
b. Create an item that is designed to be suited for sharing with a
couple or entire party at the table.
c. Create table tent to showcase your signature appetizer
(promotional ad).
d. Does the table tent carry out the theme of your restaurant?
e. More information provided during lecture.
3. Nutritional analysis of six entrees with sides using Food
Works software. Track calories, sodium and saturated fat/ menu
item. Save all Reinhart Nutrition Fact Labels and FoodWorks
Nutrition Facts Labels. Create a chart like example below:
Table 1: Nutritional Analysis of Theme Menu
Menu Item with Sides
Calories
Saturated Fat (g)
Sodium (mg)
Hogwarts Pudding with Prime Rib and Professor Sprout's’
Sprouts
#2

10. #3
#4
#5
#6
Assessment Form – Theme Menu and Table Tent (100 points)
Front and Back Cover(10 pts)
Reflects the theme of the restaurant (0-5 pts) _____
Has imaginative and creative artwork (0-4 pts)_____
Gives address, phone, and other pertinent information (0-1
pt)_____
Comments:
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________
Menu (57.5 pts)
Food categories are listed in proper serving sequence (see page
171). If not, what is your justification for the order of

11. categories. (0-1.5 pts) _____
Headings are used to separate categories and are in bold type
(0-1.5 pts) _____
Heading descriptors are unique (0-6.5 pts) _____
Menu listings are worded utilizing descriptive terminology (0-5
pts) _____
Type is easily read and is 12 points minimum (0-1.5 pts) _____
Artwork is used to tie in with the cover and the theme of the
restaurant (0-10.5 pts) _____
Institutional copy is used to enhance the theme (0-5 pts) _____
Menu was well organized and its size was physically
manageable (0-2.5 pts) _____
Utilization of prime space (0-6.5 pts) _____
Signature appetizer is unique; can be shared with more than one
customer; carries out the character of the theme; creates
signature appetizer table tent (0-7 pts) _____
Overall creativity. Restaurant name. Color choices, etc. (0-7
pts) _____
No spelling errors (3 pts) _____
Comments:
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________

12. Costing Forms and Pricing (12.5 pts)
All costing tables are included (i.e. 6 entrees with side dishes).
Accuracy is important on costing forms. (0-7.5 pts) _____
Used food cost form provided in D2L or created form, page 56
(0-1 pt) _____
Used Reinhart website to cost food items (0-1 pt) _____
Used appropriate yield chart for produce, refer to D2L (0-1 pt)
_____
Factor method. Shows work for 6 entrées using the factor
method for pricing on a separate sheet of paper. Includes entrée
with sides (0-2 pts) _____
Comments:
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________
Nutritional Analysis of Menu Items(8 pts)
Used FoodWorks software to obtain calories, saturated fat (g)
and sodium (mg) per menu item with sides. Accurate.
(0-5 pts) _____
Created chart displaying the results as discussed in theme menu
instructions and lecture (0-3 pts) _____
Description of the Restaurant(Included the following questions)
(6 pts)
Where is it located? (0-1 pt) _____
Does it have a logo or brand? Describe. (0-1 pt) _____
Who are the customers that the restaurant serves, in terms of
target market? (0-1 pt) _____
How large is the restaurant (number of seats in the dining room,
etc.)? (0-1 pt) _____
How is the food prepared – from scratch, from convenience, or
from a combination? (0-1 ps) _____
No spelling and grammar errors (0-1 pt) _____

13. Comments:
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________
Explanation of Architecture and Décor (Included the following
questions) (6 pts)
What is the décor like? (0-2 pts) _____
Describe the overall ambience of the restaurant. (0-2 pts) _____
No spelling and grammar errors (0-2 pts) _____
Comments:
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________________________________
_____________________________
Adapted from Profitable Menu Planning and Menu Planning,
Design, and Evaluation: Managing for Appeal and Profit.
Ninemeier, J. and Hayes, D. 2003.