WILLIAM ANGLISS INSTITUTE: Menu Design & Engineering assignments

Menu Design: Create a menu for an ‘a la carte’ food and beverage establishment within the provided
constraints and provide sound justification for the scope, design, structure and presentation

Element one- The Completed Menu

A warm welcome to you all to our [Name of the restaurant]. We are enthusiastic that you have chosen us for your dining experience

My name is [Name] and I work with a skilful team of chefs to offer you a plethora of dishes that would give you a rich dining experience.

Our unique offering presents a menu of authentic international and Italian dishes to cater different palates. I have always been fond of food and I remember helping my grandmother in the kitchen.

I am very passionate about food and enjoy the homemade, pastoral dishes in a home away from home environment. Our menu choices include an A la Carte choice.

Yours Sincerely,

[Your name]

A la Carte Menu

Appetizer

Aperol Spritz                                                                                      $ 12

Negroni                                                                                               $ 11.20

Bellini                                                                                                  $ 13.5

Martini Bianco                                                                                   $ 6                                                                      

Mimosa                                                                                               $ 13   

                                                                        Starters

Chilli Garlic Prawns                                                                          $15

Vegetarian Plank                                                                               $15

Crispy Squid                                                                                      $14

Tomato Bruschetta                                                                            $14

Main Course

Roasted Vegetable Sandwich                                                           $10

Pan fried fish Cakes                                                                          $12

Turbot Cutlet                                                                                    $15

Roasted English Lamb                                                                     $17

Fish and Chips                                                                                  $19

Vegetable Lasagne                                                                            $12

                                                                     Desserts

Brownie with caramel ice-cream                                                    $6  

Carrot Cake                                                                                      $8

Ice-cream (Vanilla and Chocolate)                                                 $4

Element two- Recipe Costing documents for six menu items

Roasted Vegetable Sandwich

Single Item-Ingredient Costing
Roasted Vegetable Sandwich
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
Japanese eggplant	1	$1.50	1	1	$1.500
zucchini	lb	$1.16	1	6	$0.193
red pepper	1	$1.59	1	1	$1.590
small red onion	lb	$0.88	1	6	$0.147
portabella mushroom	lb	$7.29	1	6	$1.215
extra-virgin olive oil	oz	$8.98	4	32	$0.281
Salt	pack	$0.20	1	45	$0.004
Pepper	oz	$4.98	1	45	$0.111
Bread	pack	$1.00	8	14	$0.071
red leaf lettuce	flower	$1.78	4	12	$0.148
Herbed Mayonnaise	pack	$6.00	2	20	$0.300

Recipe Costing
Recipe:	Roasted Vegetable Sandwich
Cost per portion	$7.65
Ingredient Name	Ingredient cost
Japanese eggplant	$1.500
zucchini	$0.193
red pepper	$1.590
small red onion	$0.147
portabella mushroom caps	$1.215
extra-virgin olive oil	$1.123
Salt	$0.004
Pepper	$0.111
Bread	$0.571
red leaf lettuce	$0.593
Herbed Mayonnaise	$0.600
Total	$7.647

Vanilla Ice-Cream

Single Item-Ingredient Costing
Vanilla Ice-cream
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
White sugar	lbs	$6.36	0.75	20	0.318
whipped cream	cup	$1.50	4.23	14	$0.107
vanilla extract	oz	$20.66	1	20	$1.033
milk	pack	$11.94	16	96	$0.124

Recipe Costing
Recipe:	Vanilla Ice-cream
Cost per portion	$3.71
Ingredient Name	Ingredient cost
White sugar	$0.239
whipped cream	$0.453
vanilla extract	$1.033
milk	$1.990
Total	$3.715

Fish and Chips

Single Item-Ingredient Costing
Fish and Chips
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
Potato	kg	$3.24	4.00	6	0.540
All-purpose flour	grams	$4.23	1	2	$2.115
salt	pack	$0.20	1	45	$0.004
pepper	oz	$4.98	1	45	$0.111
baking powder	grams	$3.67	1	5	$0.734
milk	pack	$11.94	8	96	$0.124
egg	single	$6.48	1	12	$0.540
oil	ml	$5.97	0.31	300	$0.020
fillets	single	$9.97	1.5	10	$0.997

Recipe Costing
Recipe:	Fish and Chips
Cost per portion	$8.16
Ingredient Name	Ingredient cost
Potato	$2.160
All-purpose flour	$2.115
salt	$0.004
pepper	$0.111
baking powder	$0.734
milk	$0.995
egg	$0.540
oil	$0.006
fillets	$1.496
Total	$8.161

 

Pan Fried Fish Cake

Single Item-Ingredient Costing
Pan Fried Fish Cakes
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
fish fillets	single	9.97	1	10	$0.997
Potato	kg	$3.24	5.00	6	0.540
small red onion	lb	$0.88	3	6	$0.147
egg	single	$6.48	2	12	$0.540
Salt	pack	$0.20	1	45	$0.004
Pepper	oz	$4.98	1	45	$0.111

Recipe Costing
Recipe:	Pan Fried Fish Cake
Cost per portion	$5.33
Ingredient Name	Ingredient cost
fish fillets	$0.997
Potato	$2.700
small red onion	$0.440
egg	$1.080
Salt	$0.004
Pepper	$0.111
Total	$5.332

Brownie with Caramel Ice-cream

Single Item-Ingredient Costing
Brownie with caramel Ice-cream
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
Cream	cup	$1.50	4	14	$0.107
milk	pack	$11.94	8	96	$0.124
sugar	lbs	$6.36	0.75	20	0.318
salt	pack	$0.20	1	45	$0.004
vanilla extract	oz	$20.66	1	20	$1.033
caramel sauce	oz	$2.89	0.75	16	$0.181
brownie mix cookies	oz	$3.98	1	4	0.995

Recipe Costing
Recipe:	Brownie with caramel ice-cream
Cost per portion	$3.83
Ingredient Name	Ingredient cost
Cream	$0.429
milk	$0.995
sugar	$0.239
salt	$0.004
vanilla extract	$1.033
caramel sauce	$0.135
brownie mix cookies	$0.995
Total	$3.830

Chilli Garlic Prawn

Single Item-Ingredient Costing
Chilli Garlic Prawn
Ingredient	Purchasing Unit	Cost per Purchasing Unit	Portion Size	Portions per Purchasing Unit	Cost per Portion
Olive oil	oz	$8.98	4	32	$0.281
Prawns	kg	$40.00	6	25	$1.600
Chilli	oz	$1.48	1.00	50	0.030
salt	pack	$0.20	1	45	$0.004
Garlic	kg	$0.63	1	7	$0.090
Peas	kg	$8.50	7.00	30	$0.283

Recipe Costing
Recipe:	Chilli Garlic Prawn
Cost per portion	$12.83
Ingredient Name	Ingredient cost
Olive oil	$1.123
Prawns	$9.600
Chilli	$0.030
salt	$0.004
Garlic	$0.090
Peas	$1.983
Total	$12.830

Element three- The Justification

The menu of any restaurant is a clear depiction of how the restaurant is in real, so that a long lasting impression can be left on the visitors. The menu card should be promising and deliver the same quality and impression as the ambiance and the taste. The menu card must have vibrant colours and different sections so that visitors could easily select their desired dish.

            It is very often said that words can have supremacy whether they are used menu templates, day to day conversations or advertisements. The selected words can have a huge difference between a yes or no. This is evident when relying on printed words to convey a message. So, considering the market of Australia, the menu depicts a good word selection and a nostalgic sense for the overseas consumers residing in Australia. The menu card shows a clear separation of main course, starters and desserts so that consumers can be given convenience and ease to select from. It is very clear from the menu above that the visitors are offered a number of options to choose from. Chicken and vegetable lovers are kept in mind where there are some scrumptious meals have solely been focused on them. For the people who think dessert is a must have after fine dine, the restaurant offers a separate section to choose from.

It is evident to state a restaurant must focus its efforts on its taste, food and ambience.

The menu that has been designed is presentable, reader friendly and gives a clear idea to the first time visitors what the restaurant promises to deliver.

The reason for creating a menu design as before is that it believed that a good menu is a key to success of any restaurant and a vital part of a marketing plan similar to an advertising tool. The menu design that has been proposed will help the restaurant speak for it where the consumers would immediately have a positive perception in mind. Also, it is said that when entering a restaurant, the menu is the first thing that the visitors look at which helps the visitor decide what order. Our design of the menu will help them to determine what to order without much Ado. The menu card that has been designed by us will briefly introduce the restaurant to the readers, a clear and a presentable design that shares the same quality of an effective and a well-design menu card. The restaurant will focus on updating the menu card if there will be any changes in the raw materials cost, eventually changing the prices of the items. The restaurant will make sure that the menu card is changed and updated frequently with respect to adding more sections, logos, a modish background and style which is highly impressive.

            The pricing of the items on the menu card has been done by keeping the current prices of the materials in mind. The prices are exclusive of tax which means that the standard tax rate is applicable on all the items. The price of every item is subjected to changes and hence, the prices would be updated accordingly.  The menu card has been designed in such a way to ensure that the theme of the restaurant is reflected. Our menu is designed in a way that shows only one column. This is the sign of elegance and sophistication that our restaurant holds. The prices of the dishes are reasonable keeping the middle segment of the income portion. The most important part is to review the menu every six months to compare the profitability with that of the industry.  As our consumers would be very savvy and price conscious, our prices are thoroughly matched with that in the market so that our customers do not switch to our rivals. This not only keeps our menu profitable, but also fresh and updated. Our menu design is very short and less descriptive. This means our customers can easily select the item they like and determine if there are any questions that they would like to ask before ordering. We are aware of the fact a huge menu card is time consuming for the consumers, hence, our short menu card is convenient and will help to improve the turnover for the restaurant staff and our customers.