Task 2

Breakfast Buffet
Menu
Nova restaurant
Breakfast buffet menu
$40

Creamy smoky Bacon

Beef Chipolatas
Boston baked Beans
Sauteed butter mushrooms
Scrambled Eggs with smoked salmon
Roasted Tomatoes
Buttermilk Pancakes
Sauteed Spinach
Garlic Bread
Coffee
Orange Juice
Strawberry shake
Standard Recipe
Cards
 Standard Recipe Card

Creamy Smoky
Name of dish: Bacon Portion #: 4
Ref.source: Taste.com.au

Total Cost: $13.65 Portion size: 160gm

Portion Cost: $3.4 Sale Price at

%
( Food Cost) 30%

$10 Food Cost %

Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Smoky streaky bacon chopped .15 KG $12 KG $1.8
button mushrooms thickly .25 KG $5 KG $1.25
sliced
Thickened cream Thick .30 KG $7 KG $2.1
sprigs fresh thyme .25 KG $10 KG $2.5
big-batch Chicken Freeze .50 KG $12 KG $6

Total Cost
$13.65

Portion
Cost $3.4

Method:
Steps:
1. Fry the bacon in non-sticky pan over medium high flame for 5 minutes.
2. Add mushroom and cook for 4 minutes.
3. Add cream and thyme. And let it keep aside.
4. Freeze it.
5. Cook it with chicken and serve with brown rice.
 Standard Recipe Card

Name of dish: Beef Chipolatas Portion #: 4

Ref.source: Taste.com.au

Total Cost: $10.325 Portion size: 180gm

$2.6
Portion Cost: Sale Price at $8
%
( Food Cost)

$8 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Prosciutto Slice .30 KG $10 KG $3
Beef Chipolatas .45 KG $12 KG $5.4
maple syrup .05 KG $7 KG $0.35
wholegrain mustard .05 KG $8.5 KG $0.425
brown onion finely .20 KG $4 KG $0.8
chopped
Lemon Juice Fresh .05 KG $7 KG $0.35

Total Cost
$10.325

Portion
Cost $2.6

Method:
Steps:
1. Preheat oven at 220C/200C.
2. Cut Prosciutto and Bacon in Slices. And place in a pan.
3. Combine maple syrup, mustard and 2 tablespoons water in a bowl .
4. Bake for 35 minutes.
5. Serve chipolatas with apple sauce.
 Standard Recipe Card

Name of dish: Boston baked beans Portion #: 4

Ref.source: Taste.com.au

Total Cost: $10.3 Portion size: 160gms

$2.6
Portion Cost: Sale Price at
%
( Food Cost) 30%

$8. Food Cost %

Sales Price 5 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Butter .02 KG $14 KG $0.28
Chorizo thickly .2 KG $12 KG $2.4
sliced
Onion chopped .1 KG $5 KG $0.5
Heinz Baked Beans .5 KG $10 KG $5
maple syrup and sauces Mixed .1 KG $13 KG $1.3
Toast Baked .2 KG $4 KG $0.8

Total Cost $10.3

Portion
Cost $2.6

Method:
Steps:
1. Melt butter on high flame, Put onion and chorizo and cook for 1-2 minutes.
2. Stir beans and tomato and add sauces.
3. Sprinkle with parsley and serve with toast.
 Standard Recipe Card

sauteed thyme and

Name of dish: butter mushrooms Portion #: 4
Ref.source: Taste.com.au

Total Cost: $8.9 Portion size: 200gms

$2.225
Portion Cost: Sale Price at
%
( Food Cost) 30%

$8 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
olive oil 0.1 KG $10 KG $1
Portobello mushrooms quartered 0.2 KG $8 KG $1.6
Mushrooms quartered 0.2 KG $7 KG $1.4
thyme leaves fresh 0.1 KG $9 KG $0.9
Massel chicken style liquid stock 0.5 KG $6 KG $3
thickened cream extra-light  0.1 KG $10 KG $1

Total Cost $8.9

Portion
Cost $2.225

Method:
Steps:
1. Heat 1 teaspoon of oil. Add thyme and mushroom and fry.
2. Season with salt and pepper.
3. Meanwhile make the polenta.
4. Spoon the polenta among serving plates. Top with the chicken and mushroom mixture to
serve.
 Standard Recipe Card

Name of dish: Scrambled eggs Portion #: 4

Ref.source: Taste.com.au

Total Cost: $8.52 Portion size: 170gms

Portion Cost: $2.1 Sale Price at

%
( Food Cost) 30%

$6. Food Cost %

Sales Price 5 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Butter unsalted  .03 KG $10 KG $0.3
Eggs lightly 6 PCs $1 PCs $6
beaten
Cream 0.1 KG $11 KG $1.1
Salt and cracked black pepper KG $12 KG $0.12
0.01
smoked salmon slices chopped 0.1 KG $10 KG $1

Total Cost $8.52

Portion
Cost $2.1

Method:
Steps:
1. Take a pan and put butter in medium low flame. Place the eggs, cream, salt and pepper in a bowl and whisk
lightly until combined.
2. Put the egg mix in the pan. Sprinkle over the smoked salmon and continue cooking for 2-3 minutes.
3. Serve scrambled eggs with hot toast.
 Standard Recipe Card

Roasted tomatoes
Name of dish: Portion #: 4
Ref.source: taste.com.au
$6.3
Total Cost: Portion size: 170gms
$1.58
Portion Cost: Sale Price at
%
( Food Cost) 30%

$5 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
cherry truss tomatoes 1 KG $6 KG $6
olive oil .01 KG $10 KG $0.1
balsamic vinegar .02 KG $10 KG $0.2

Total Cost $6.3

Portion
Cost $1.58

Method:
Steps:
1. Preheat the oven at 220°C/200°C fan-forced.
2. Place tomatoes on the tray applied with vinegar and olive oil.
3. Roast for 15 minutes.
4. Use scissors to cut the truss into portions.
 Standard Recipe Card

Buttermilk Pancakes
Name of dish: Portion #: 4
Ref.source: Taste.com.au

Total Cost: $8 Portion size: 190gms

$2
Portion Cost: Sale Price at
%
( Food Cost) 30%

$7 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Water .6 KG $1 KG $0.6
caster sugar .2 KG $2 KG $0.4
Dried Strawberries .2 KG $20 KG $4
self-raising flour sifted .2 KG $3 KG $0.6
Buttermilk .2 KG $2 KG $0.4
Egg .1 KG $9 KG $0.9
Yoghurt low-fat .22 KG $5 KG $1.1

Total Cost $8

Portion
Cost $2

Method:
Steps:
1. Heat water, 1 cup of sugar and strawberries in a saucepan over low heat until sugar dissolves.
2. Combine remaining sugar, bicarbonate of soda and flour in a bowl. Whisk buttermilk and egg. Stir into flour
mixture.
3. Heat a frying pan over medium heat. Spray with oil. Pour 2 tablespoonfuls of batter into pan.
4. Serve with strawberries and yoghurt.
 Standard Recipe Card

Name of dish: Sauteed spinach Portion #: 4

Ref.source: Taste.com.au

Total Cost: $10.42 Portion size: 170gms

$2.6
Portion Cost: Sale Price at
%
( Food Cost) 30%

$8 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Butter .1 KG $10 KG $1
red chilli large fresh .04 KG $6 KG $0.24
green chilli large fresh .03 KG $6 KG $0.18
curry leaves Fresh .01 KG $10 KG $1
black mustard seeds 0.1 KG $8 KG $0.8
English spinach .8 KG $9 KG $7.2

Total Cost
$10.42

Portion
Cost $2.6

Method:
Steps:
1. Heat the Butter in a large heavy-based frying pan over medium heat. Add the garlic and combined chilli and
cook, stirring, for 1-2 minutes.
2. Add the curry leaves, mustard seeds and cumin seeds and cook, stirring, for 3 minutes or until aromatic and
the mustard seeds begin to pop.
3. Add the spinach and cover. Cook, tossing occasionally, for 3 minutes or until the spinach just wilts. Season
with salt and pepper to serve.
 Standard Recipe Card

Garlic Bread
Name of dish: Portion #: 5
Ref.source: taste.com.au
$7.64
Total Cost: Portion size: 160gms
$1.52
Portion Cost: Sale Price at $5
%
( Food Cost) 30%

$5 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Butter KG $20 KG $0.72
0.120
Garlic cloves KG $24 KG $1.92
0.080
Bread 1 KG $5 KG $5

Total Cost
$7.6.4

Portion
Cost $1.52

Method:
In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with
parsley. Place, cut side up, on a baking sheet.
Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown.
Serve warm.
 Standard Recipe Card

Coffee
Name of dish: Portion #: 4
Ref.source: taste.com.au
$2.64
Total Cost: Portion size: 180gms
$0.66
Portion Cost: Sale Price at
%
( Food Cost) 30%

$2 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Coffee powder KG $20 KG $0.72
0.120
Milk 1 KG $1.20 KG $1.92

Total Cost
$2.6.4

Portion
Cost $0.66

Method:
In a cup add instant coffee and sugar.
Add 3 tablespoons hot boiling water. ¼ cup hot water can also be added.
First mix the coffee and sugar with water and begin to stir briskly and beat coffee for 3 to 4 minutes.
Beat the coffee till its color lightens and you see a frothy layer on top.
 Standard Recipe Card

Orange Juice
Name of dish: Portion #: 2
Ref.source: taste.com.au
$3.20
Total Cost: Portion size: 180gms
$1.60
Portion Cost: Sale Price at
%
( Food Cost) 30%

$5 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Orange KG $4 KG $3.20
0.800

Total Cost $3.20

Portion
Cost $1.60

Method:
First, peel the oranges. Do remove the pith and the white layers from the orange segments.

You can put them in a bowl and chill them in the fridge for 20 to 30 minutes before blending, if you like your it cold.
Once ready, add the orange segments in a mixie jar or blender jar.
 Standard Recipe Card

Strawberry shake
Name of dish: Portion #: 4
Ref.source: taste.com.au
$4.40
Total Cost: Portion size: 180gms
$1.10
Portion Cost: Sale Price at
%
( Food Cost) 30%

$4 Food Cost %
Sales Price 30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Strawberry Fresh KG $14 KG $3.20
0.150
Milk 1 KG $1.20 KG $1.20

Total Cost $4.40

Portion
Cost $1.10

Method:
First, peel the oranges. Do remove the pith and the white layers from the orange segments.

You can put them in a bowl and chill them in the fridge for 20 to 30 minutes before blending, if you like your it cold.
Once ready, add the orange segments in a mixie jar or blender jar.
Part E -Yield Test for
All Ingredients
Yield Test Reference Sheet

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg

Beans 2.95 16% 0.840 3.51
Broccoli 4.85 24% 0.760 6.38
Carrots 1.40 16% 0.840 1.67
Cauliflower 5.75 22% 0.780 7.37
Kohlrabi 4.28 32% 0.680 6.29
Spinach 10.60 18% 0.820 12.93
Onions 2.45 14% 0.860 2.85

Sirloin 16.80 26% 0.740 22.70

Loin of Pork 14.80 14% 0.860 17.21
Leg of Lamb 8.90 27% 0.730 12.19

To calculate a menu effectively the net yield must be considered to order the correct quantities.
To do so correctly, the trimmings are weighed.
If you buy one kilogram of carrots for $1.40 per Kg and have peelings and offucts weighing 0.160 Kg, then you will obtain 840 g of peeled carrots.
Therefore these 840 g of carrots cost you now $1.40.
Therefore to work out the price for 1 kg of peeled Carrots , the trimming percentage has to be added
to the original price for 1 kg of unpeeled carrots.

Example: $ per kg Trimmings Net Yield Net cost/kg

Carrots 1.40 16% 840 g 1.62

1000 g Carrots = $ 1.40

16% of 1000 g = 1000 x 16 : 100 = 160 g
1000 g (Carrots) - 160 g (Trimmings) = 840 g

Therefore these 840 g of peeled carrots will now still cost $ 1.40

To obtain now the price for 1 kg of peeled carrots we need to establish the following formula

0.840 kg = $ 1.40
1.000 kg = $ X

X = (1.000 x 1.40) / 0.840

X = 1.40 / 0.840

X = 1.666

X = 1.67

The price for 1 kg of peeled carrots is $ 1.67

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Beans 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Cauliflower 5.75 22% 0.780 7.37 0.100 0.74
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Spinach 10.60 18% 0.820 12.93 0.100 1.29
Onions 2.45 14% 0.860 2.85 0.050 0.14
Meat
Sirloin 16.80 26% 0.740 22.70 0.280 6.36
Loin of Pork 14.80 14% 0.860 17.21 0.250 4.30
Leg of Lamb 8.90 27% 0.730 12.19 0.250 3.05
Waste percentages
records
Poultry
Yiel Wast
  d e    
Quail     Total weight 190
  53%   Quail meat 100
    47% Quail bones 90
         
Chicken     Total weight 990
  56%   Chicken meat 550
    44% Chicken bones 440
  23%   Maryland 230
  12%   Thigh 120
  11%   Drumsticks 110
  6%   Wings 55

Lamb        
Short leg     Total weight 1360
  27%   Trimmed meat 370
  15%   Shank 200
    58% Bones & Sinews 790

Beef        
Striploin     Total weight 2890
  87%   Trimmed meat 2510
    13% Sinews 380
      Roast trim 691
    15% Trimmings 103
      Larder trim 1170
    29% Trimmings 334

Rabbit        
Short leg     Total weight 1098
  58%   Trimmed meat 642
  32%   Legs 350
Shoulders
  10%   deboned 110
  11%   Fillet & loin 117
    4% Fat 40
    38% Bones & Sinews 416

Seafood        
Cuttlefish     Total weight 140
  43%   Cuttlefish meat 60
    57% Waste 80

Octopus     Total weight 400

  68%   Octopus meat 270
    33% Waste 130

Stargazer     Total weight 1583

  32%   Stargazer fillets 503
    68% Waste 1080

Flounder     Total weight 178

  53%   Flounder fillets 95
    47% Waste 83

Trout     Total weight 0.512

  50%   Trout fillets 0.258
    50% Waste 0.254

Sting ray wings   Total weight 1.34

  61%   Ray fillets 0.817
    39% 0.523

Vegetables        
Carrots   100% Total weight 216
  83% 17% Peeled 180
  51% 49% Squared 110
      Peeled weight 32
  38% 63% Turned weight 12

Potatoes     Total weight 188

  47% 53% Peeled weight 89

Parisienne Potatoes Peeled weight 111

  86% 14% Parisienne 96

Parmentier Potatoes Peeled weight 174

  32% 68% Parmentier 56

Turned Potatoes   Peeled weight 128

  27% 73% Turned 35

Cos Lettuce     Total weight 300

  87% 13% Cleaned weight 260

Cabbage     Total weight 883

  84% 16% Cleaned weight 744

Cabbage red   Total weight 774

  71% 29% Cleaned weight 546

Watercress     Total weight 255

  32% 68% Cleaned weight 82

Mint     Total weight 30

  33% 67% Cleaned weight 10

Onions     Total weight 266

  83% 17% Peeled weight 222

      Peeled weight 184

  79% 21% Onion dice 146

      Peeled weight 184

  92% 8% Onion slice 170

Fruit        
Tangelos     Total weight 800
  31% 69% Juice 250

PART F
Identifying the customer and customer
preferences for creating menus

(i) Type of customers – Customers at Nova

restraunt include those in the age group
of around 15 to 80 years. Both teen agers
and aged people are part of the customer
segment at the restaurant. The foodies,
the couples, the family, Lower to Upper
class all come here. Culturally also the
profile is quite diverse. Customers from
all communities visit here.

(ii) Cuisine Style (s) – Continental

(iii) Menu Types used in the establishment-

Breakfast Buffet Menu

(iv) Best-selling menu items

Best Selling Example Cost

menu item
Food Sauteed thyme $8
and butter
mushroom
Food Scrambled $7
Eggs
Beverage Orange Juice $5

(i) Most profitable menu items (Example +

Profit)
Best Example Profit
Profitable
menu item
Food Creamy $7
Smoky Bacon
Food Boston Beans $6
Beverage Orange Juice $9
Part F

Customer feedback form

Customer Name- Sneh Contact No- 123411221

1.On a scale of 1 to 5, how satisfied are you by the service of

Nova Restaurant? 1 being least satisfied; 5 being most
satisfied.
4

2.On a scale of 1 to 5, how satisfied are you by the food

served of Nova Restaurant? 1 being least satisfied; 5 being
most satisfied
4
3. On a scale of 1 to 5, how satisfied are you by the
ambience of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
5
4. On a scale of 1 to 5, how satisfied are you by the staff of
Nova
Restaurant? 1 being least satisfied; 5 being most satisfied
4
5. On a scale of 1 to 5, how was your overall experience at
Nova Restaurant? 1 being least satisfied; 5 being most
satisfied
4
Additional Comments- My experience was very good would like
to visit again.
Customer feedback form
Customer Name- John Contact No- 123411221

1. On a scale of 1 to 5, how satisfied are you by the service

of Nova Restaurant? 1 being least satisfied; 5 being most
satisfied.
4

2. On a scale of 1 to 5, how satisfied are you by the food

served of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
4
3. On a scale of 1 to 5, how satisfied are you by the
ambience of Nova Restaurant? 1 being least satisfied; 5
being most satisfied
5
4. On a scale of 1 to 5, how satisfied are you by the staff of
Nova
Restaurant? 1 being least satisfied; 5 being most satisfied
4
5. On a scale of 1 to 5, how was your overall experience at
Nova Restaurant? 1 being least satisfied; 5 being most
satisfied
4
Additional Comments- My overall experience was good at the
restaurant. Wish to see some new additional dishes.
Part G
Manager feedback

Hi
Good morning team. Our restraunt doing really
well. We are getting amazing feedback from the
customers. But still, we need to focus on
introducing new variety of dishes in our menu. So,
chef work on this. I want all of you to bring some
new ideas on the table so that we can implement.
Thank you, guys,
Keep it up!

Part H
Which buffet dishes
are unpopular and
why?
Roasted tomatoes are among unpopular dishes.
Customers don’t like its flavour much.