Identify your competitors and provide an analysis of their offerings and pricing

Enter your menu items into the template Menu Price Balance for comparison and evaluation

 

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Part A

–requires you to provide an overview of your organisations’ profile, analysis of sales performance, research and evaluation of food service trends and identification of target markets. The presence of competitors and their comparative products and offerings need to be analysed and compared to identify opportunities for your menu offerings.

 

Part B

–requires you to develop 1 à la carte menu plus 1 menu of your choice which must provide balance and take consideration of the organisations’ operational constraints.(As a guideline for development, the food cost needs to remain at or below 30%)

 

Part C

–requires you cost your developed menus, review pricing and margins and adjust these to meet the set parameters. You may use the attached electronic templates for this acitivity.

 

Part D

–requires you to write and present your menus using 2 different styles, considering naming conventions and organisational service style.

 

Part E

– requires you to develop a feedback mechanism which can be used to seek feedback from customers on menu success, analyse performance of each menu item and a brief description how you would use these to adjust menu items based on feedback and profitability.

 

Part A

1. Choose one of the options below to reflect the basis for the menu development, on the job or in a simulated training situation as relevant:

Option 1:

Provide an overview of your organisation’s characteristics of operations, service style and cuisine. For example:

  • Restaurant, Hotel, Catering service or similar;
  • The service styles covered (à la carte, bistro, multi course, banquet or a combination of these)
  • The type of cuisine offered (for example French, modern Australian, contemporary, Indian, etc.)

 

OR

Option 2:

Provide an overview of the Training facilities’ operations, service style and cuisine. For example:

  • Restaurant, Functions or a combination of these;
  • The service styles covered (à la carte, bistro, multi course, banquet or a combination of these)
  • The type of cuisine offered (for example French, modern Australian, contemporary, Indian, etc.)

 

2. Provide an analysis of past and current sales performance and provide an overview of your customer market including profiles and preferences based on sales history. This needs to include the methods you use for analysis.

 

3. Access 5 different sources of information and gather information about food service trends in Australia and overseas if relevant in terms of global trends. Include a bibliography for all information and sources accessed.

 

4. Identify your competitors and provide an analysis of their offerings and pricing. What are your potential opportunities for your menus or new products? How will you establish this?

 

5. Evaluate the information you have gathered on trends and explain which market trends and results of analysis of competitors’ offerings would be relevant to the service style and cuisine you offer in your establishment and will be incorporated in your menu.

 

Part B

1. Develop an à la carte menu to suit your organisation’s offerings, target market and market trends you have identified in Part A. Your menu needs to include the following categories:

Starter
4 selections

 

Entrées
4 Selections

 

Main Courses
4 selections
+ 1 Vegetarian Option

 

Desserts
3 selections

 

a. Your menu must include a balanced variety of dishes which includes:

  • Balance of colour
  • Balance of tastes
  • Balance of textures
  • Use of different Methods of Cookery
  • Nutritional Balance
  • Products in season

 

b. Your menu needs to consider operational constraints in terms of:

Number of staff sufficiently skilled to produce the menu items according to service volume and rostered hours.

  • List the average number of staff on duty for a shift and their positions; this should reflect realistic conditions when compared to your sales analysis in Part A, sub.1)

 

Available Equipment

  • List the equipment needed to produce all menu items that feature on your menu to identify any shortfalls

 

2. Develop a menu of your choice suitable to your organisational needs. This may include a degustation menu featuring at least 6 courses with 2 options for each course, a function or ethnic menu providing at least 2 choices for each course, a cyclic menu or a buffet.

a. Your menu must include a balanced variety of dishes which includes:

  • Balance of colour
  • Balance of tastes
  • Balance of textures
  • Use of different Methods of Cookery
  • Nutritional Balance
  • Products in season

 

b. Your menu needs to consider operational constraints in terms of:

Number of staff sufficiently skilled to produce the menu items according to service volume and rostered hours.

  • List the average number of staff on duty for a shift and their positions; this should reflect realistic conditions when compared to your sales analysis in Part A, sub.1)

 

Available Equipment

  • List the equipment needed to produce all menu items that feature on your menu to identify any shortfalls

 

Part C

1. Enter each recipe for each dish for both menus into a Standard Recipe Card Format including all ingredients and garnishes required.

2. Establish the approximate time required to produce each recipe

3. Use the Yield Test template and enter the raw weight for all fresh ingredients, the trimming or waste values, the net yields and calculate net price that reflects the cost of the end product available.

For example if you purchase 1.000kg of carrots @ $2.00 /Kilogram and the waste is 0.200kg or 20 %, then 1.000kg of trimmed carrots would cost (Original Weight x Purchase Price): Net Yield = Net Price /KG (1.000kg x $2.00): 0.800kg = $2.50

4. Cost the each recipe based on your calculated yields and set a food cost percentage of maximum 30 %.

5. Calculate the selling price for each dish featured on the à la carte menu.

6. Calculate the per Head price for your 2. Menu of choice.

7. Enter your menu items into the template Menu Price Balance for comparison and evaluation.

8. Identify the high yield menu items on your menus.

9. Identify the menu items that would exceed the acceptable price bracket in your organisation and provide and if so, provide a suggestion how you could adjust these dishes or components thereof.

 

Part D

1. Write the à la carte menu, using a format that is suitable to your organisation’s market or service style and save an electronic version.

Your Menu must:

  • Follow menu naming conventions
  • Reflect a true description for each menu item
  • Use innovative, concise descriptions
  • List the key ingredients used
  • List all prices (including process for smaller portions are offered if applicable)

 

2. Write the 2nd menu you have developed, using a format that is suitable to your organisation’s market or service style and/or occasion and save an electronic version.

Your Menu must:

  • Follow menu naming conventions
  • Reflect a true description for each menu item
  • Use innovative, concise descriptions
  • List the key ingredients used
  • List the Price per Person

 

3. Print each menu, choosing a lay-out that suits and reflects organisation’s market or service style.

 

Part E

Develop a feedback and evaluation mechanism which outlines the following aspects to measure and evaluate menu success and adjust your menu accordingly:

  • A strategy to measure feedback from customers;
  • Tools and methods you could use to analyse the performance of individual menu items;
  • Tools and methods that can be used to monitor and adjust low yield menu items to adjust sales mix and increase profitability.

 

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