Student Name: Priya Thakur

Student Id:

Menu
Entrée: 2 dishes plus 1 Vegetarian = 3 dishes total - Bruschetta - Steak Tartare - Char Grilled Octopus

Main: 2 dishes plus 1 Vegetarian = 3 dishes total

- Chicken schnitzel w/ Burnt Caper Sauce
- Roast Salmon w/ Almond Cream
- Wild Mushrooms Risotto

Dessert: 3 Dishes
- Panna cotta w/ Berry Compote
- Chocolate Brownie w/ Salted Caramel Ice Cream
- Lemon Tart w/ Candied Lemon
Price
$150.04

$150.63

$150.21
 Standard R

3 Course-1

Ref.source:
Total Cost: 90.03
Portion Cost: 45.01

Sales Price
Day Menu Commodities
Item Specification

French bread
Balsamic vinegar
Bruschetta
Olive oil
Parmesan cheese
Tomatoes
garlic
Plain flour
Eggs
White bread
Veal leg schnitzels
Chicken schnitzel w/Burnt Caper Sauce
Olive oil
3 Course Menu Butter
Capers
Rosemary
Oregano
Milk
Unflavored gelatin
Whipping cream
Granulated sugar
Salt
Panna Cotta
Vanilla extraxt
Sour cream
Raspberries
Strawberries
Lemon

Method:
 Standard Recipe Card

Portion #: 2
3 Course-1

Portion size: 4
90.03 Sale Price at 150.04
45.01 32%
( Food Cost)

150.04 Food Cost % 30%

Weight kg/l/Unit Cost per kg/l/Unit Actual cost

500 gm $10.00 100 gm 50.00

20 ml $4.00 50 ml 1.60
10 gm $5.00 50 ml 1.00
100 unit $3.00 100 gm 3.00
100 ml $2.50 1000 gm 0.25
10 gm $2.50 1000 gm 0.03
200 gm $13.00 1000 gm 2.60
3 unit $1.50 10 unit 0.45
6 unit $8.00 50 unit 0.96
1000 gm $15.00 1000 gm 15.00
120 ml $8.00 1000 ml 0.96
200 gm $1.50 1000 gm 0.30
20 gm $3.39 1000 gm 0.07
10 gm $4.00 200 gm 0.20
10 ml $4.00 200 gm 0.20
50 ml $5.00 1000 ml 0.25
1 pack $4.00 3 pack 1.33
80 ml $4.00 1000 ml 0.32
250 gm $3.50 500 gm 1.75
20 gm $4.00 1000 gm 0.08
20 ml $4.00 1000 ml 0.08
50 ml $2.00 50 ml 2.00
100 gm $10.00 500 gm 2.00
100 gm $10.00 500 gm 2.00
3 unit $6.00 5 unit 3.60
Total cost 90.03
Portion
45.01
cost
 Standard Recipe Card

3 Course-2

Ref.source:
Total Cost: 90.38
Portion Cost: 45.18925

Sales Price
Commodities
Item Specification
Day Dishes
Beef steak
Onion
Pepper
Steak Tartare Worcestershire sauce
Olive oil
Red wine vinegar
Egg
Sour cream
Horseradish
Lemon
Chives
Roast Salmon w/ Almond cream Kosher salt
Pepper
Salmon fillet
Olive oil
Ground black pepper
Ground sumac
Parsley
Garlic
Almonds

Chocolate Brownie w/ Salted Caramel Ice Cream

Carnation caramel
Sea salt
Caster sugar
Eggs
Plain flour
Cocoa powder

Method:
 Using cold water, clean the steak. Dry the steak thoroughly before liberally sa
hour after covering it. Rinse the steak a second time and thoroughly dry it. Now
and pepper. Finally place the egg yolk on
 Standard Recipe Card

Portion #: 2
3 Course-2

Portion size: 4
90.38 Sale Price at 150.6308333
45.18925

150.630833333 Food Cost % 30%

Weight kg/l/Unit Cost per kg/l/Unit Actual cost

500 gm $40.00 500 gm 40.00

50 gm $7.00 100 gm 3.50
4 gm $2.00 1000 gm 0.01
50 gm $1.00 1000 gm 0.05
50 gm $13.00 1000 gm 0.65
10 gm $20.00 1000 gm 0.20
20 gm $20.00 1000 gm 0.40
200 ml $3.50 1000 ml 0.70
80 gm $15.00 1000 gm 1.20
2 unit $5.00 12 unit 0.83
2 bunch $1.50 1 bunch 3.00
10 gm $8.00 1000 gm 0.08
20 gm $2.00 1000 gm 0.04
400 gm $12.00 180 gm 26.67
20 ml $6.00 100 ml 1.20
10 gm $2.00 500 gm 0.04
12 gm $2.00 500 gm 0.05
1 bunch $2.00 1 bunch 2.00
10 gm $2.00 500 gm 0.04
30 gm $2.00 500 gm 0.12

200 ml $10.00 500 ml 4.00

15 gm $3.50 1000 gm 0.05
60 gm $5.00 1000 gm 0.30
2 unit $5.00 5 unit 2.00
75 gm $2.00 50 gm 3.00
50 gm $2.00 400 gm 0.25
Total cost 90.38
Portion
cost 45.18925
the steak thoroughly before liberally salting it on all sides. Refrigerate the steak for about an
second time and thoroughly dry it. Now dress the tartare with olive oil, red wine vinegar, salt,
d pepper. Finally place the egg yolk on a tray and serve.
 Standard Recipe Card

3 Course-3

Ref.source:
Total Cost: 90.13
Portion Cost: 45.06

Sales Price 150.21

Commodities
Item Specification Weight kg/l/Unit
Day Dishes
Kosher salt 5
Black peppercorns 5
Octopus, head and beak
1000
removed
Char Grilled Octopus
Olive oil 10
Lemon 2
Parsley 5
Salt 5
Butter 20
Wild mushroom 250
Chicken broth 250
Olive oil 20
Wild Mushroom Risotto Leek 1
Arborio rice 250
White wine 25
White vermouth 20
Parmesan cheese 100
Egg 5
Pouring cream 25
Caster sugar 100
Lemon Tart w/ Candied Lemon Lemon 8
Flour 750
Butter 50
Vanilla bean 20

Method:
andard Recipe Card

Portion #: 2

Portion size: 4
Sale Price at 150.21

Food Cost % 30%

Weight kg/l/Unit Cost per kg/l/Unit Actual cost

gm $3.00 1000 gm 0.02

gm $9.00 1000 gm 0.05

gm $20.00 500 gm 40.00

ml $6.00 200 ml 0.30

units $2.00 10 units 0.40
gm $3.00 10 gm 1.50
gm $5.00 500 gm 0.05
gm $5.50 1000 gm 0.11
gm $15.00 250 gm 15.00
ml $2.50 500 ml 1.25
ml $2.50 150 ml 0.33
bunch $2.50 1 bunch 2.50
gm $11.00 250 gm 11.00
ml $6.50 750 ml 0.22
ml $2.50 600 ml 0.08
gm $15.00 500 gm 3.00
unit $5.00 10 unit 2.50
ml $5.00 1000 ml 0.13
gm $5.00 500 gm 1.00
unit $1.00 10 unit 0.80
gm $5.00 500 gm 7.50
gm $4.00 500 gm 0.40
gm $5.00 50 gm 2.00
Total Cost 90.13
Portion Cost 45.06416667
Futura Group©

Menu Price Balance Template

Covers

3 Course 1

Menu Items Portion Cost Sales Price Food Cost% Covers

Bruschetta
Chicken schnitzel
w/Burnt Caper Sauce $45.01 $150.04 30.0% 2
Panna Cotta
Totals $45.01 $150.04 30.0% 2
1 1 1

3 Course 2

Menu Items Portion Cost Sales Price Food Cost% Covers

Steak
Roast Tartare
Salmon
Chocolate w/ w/
Brownie
AlmondCaramel
Salted cream Ice $45.18 $150.63 30.0% 2
Cream
Totals $45.18 $150.63 30.0% 2
1 1 1
3 Course 3

Menu Items Portion Cost Sales Price Food Cost% Covers

Char Grilled Octopus
Wild
LemonMushroom Risotto
Tart w/Candied $45.06 $150.21 30.0% 2
Lemon
Totals $45.06 $150.21 30.0% 2
1 1 1
Combined Portion Costs Combined Menu Prices Food Cost% Covers
$135.25 $450.88 30.0% 2

The figures indicate that 3 Course menu 2 was the most profitable.
 Average Spend:
$450.88

Total Food Cost Revenue Food Cost%

$90.02 $300.08 30.0%

$90.02 $300.08 30.0%

1 1

Total Food Cost Revenue Food Cost%

$90.38 $301.26
30.0%
$90.38 $301.26 30.0%
1 1

Total Food Cost Revenue Food Cost%

$90.12 $300.42 30.0%

$90.12 $300.42 30.0%

1 1
Total Food Cost Total Sales Revenue Menu Food Cost %
$270.52 $901.76 $0.30
Customer Feedback Form # Menu 6

Name: Jasmine
Email address: Jasminegurl@gmail.com

Please tick from 0 to 5, where 0 is least and 5 being the highest

1. Service : 0 1 2 3 4 5 (*)
2. Food: 0 1 2 3 4 5 (*)
3. Quality: 0 1 2 3 4 5 (*)
4. Freshness: 0 1 2 3 4 (*) 5
5. Hygiene: 0 1 2 3 4 5 (*)
6. Money Value: 0 1 2 3 4 (*) 5

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Did you like our menu? Yes, It is very good
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