PLAN AND COST BASIC MENU

CONTENT

Part 1 : Plan menu to meet customer’s and business needs

Part 2 : Develop dishes for menu

Part 3 : Cost menu

Part 4 : Write menu’s success

Part 5 : Evaluate menu’s success

Part 6 : References
Part 1

1. What is your business’s current customer profile?

Our restaurant is located at The Village, Glen Waverley. It is a hub of food place where
people can find variety types of food. There are 3 hotels nearby this area, shops as well
as shopping mall. Thus, local, workers and the tourist are our target customers. The
age range is between 22 years old to 60 years old.

2. What are your customer’s food preferences?

Due to Asian most popular in this area (you can find a lot of Asian groceries shop), so
we prefer an Asian food.

3. What sources of information did you use to determine these preferences?

The preferences are based on market survey and customer’s survey.

4. What is your business’s service style?

It’s a casual dining restaurant.

5. What is your business’s style of cuisine?

It is a Japanese restaurant

6. What are the sequences of courses on your menu?

Starter
Main Courses
Dessert

7. What type of menu are you developing?

A la carte
Part 2

1. Brainstorm a range of ideas for your menu. When doing so, include at least one
seasonal dish.
Starter : Salmon Maki, Spicy Panko Prawn Maki, Ebi Wasabi
Mayonnaise, Asparagus with Beef Salad

Main : Vegetarian Fried Udon, Salmon Teriyaki Don, Chicken Teriyaki Don, Tofu Curry
Don

Dessert : Green Tea Ice Cream, Mochi Stuffed with Green Tea filling.

2. Sort them into a rough draft menu

Starter:
MoMoYa Maki
Ebi Wasabi Mayonnaise

Main Course:
Vegetarian Fried Udon
Salmon Teriyaki Don
Chicken Teriyaki Don

Dessert:
Green Tea Ice Cream

3. Assess each dish by completing feasibility checklist

Starter : It is a signature dishes of the restaurant.
Main course : Dishes are cooked with fresh and high quality ingredients with salmon
and chicken option. We are also providing vegetarian dishes.
Dessert :Traditional Japanese style
 4. Menu solutions to overcome any operational constraints

DISH MENU CUSTOMER UNIQUE STAFF PROFIT

STYLE PREFERENCE SKILL
MoMo Ya ✔ Y N ✔ ✔
Maki
Ebi Wasabi ✔ ✔ ✔ ✔ ✔
Mayonnaise
Salmon ✔ ✔ ✔ ✔ ✔
Terriyaki
Don
Chicken ✔ ✔ ✔ ✔ ✔
Terriyaki
Don
Vegetarian ✔ ✔ ✔ ✔ ✔
Fried Udon
Green Tea ✔ ✔ ✖ ✖ ✔
Ice cream
 5. Culinary and nutritional balance

DISH COLOR MAIN FLAVOUR COOKING TEXTURE SIZE & TEMPERATURE

INGREDIENT METHOD SHAPE
MoMoYa Pink Salmon Creamy / Boiling Soft Mediu Room
Maki Subtle m roll temperature
Ebi Wasabi Green Prawn Creamy & Deep Crunchy Small Hot
Mayonnaise Spicy Fried pieces
Salmon Brown Salmon Sweet & Pan Fried Tender 1 piece Hot
Teriyaki Spicy
Don
Chicken Brown Chicken Sweet & Pan Fried Tender Skewer Hot
Teriyaki Spicy
Don
Vegetarian Yellow Udon Stir Fried Chewy One Hot
Fried Udon plate
Green Tea Green Ice Cream Sweet Frozen Soft One Cold
Ice cream scope

Nutritional balance table

DISH VARYING NUTRITIONAL VARY SEASONALLY

COOKING VALUE INGREDIENTS AVAILABLE
METHOD INGREDIENTS
MoMoYa Maki Absorption Omega 3 and ✔ ✖
Carbohydrate
Ebi Wasabi Deep Fried Protein and Fibre ✔ ✖
Mayonnaise
Salmon Terriyaki Pan Fried Omega 3 and ✔ ✖
Don Carbohydrate
Chicken Pan Fried Protein and ✔ ✖
Terriyaki Don Carbohydrate
Vegetarian Fried Stir Fried Fibre and ✔ ✖
Udon Carbohydrate
Green Tea Ice Frozen Calcium ✖ ✖
cream
 6. Required components / Supplier’s Invoice

Tax Invoice

Tasmanian Pacific Oyster Co.

109 Kensington Road
Melbourne
VIC 3003
ABN : 51 824 753 556
Invoice No: 102786
Date : 10/10/2018

To: Ship to:

Hanabishi Restaurant Hanabishi Restaurant
187 King Street 187 King Street
Melbourne Melbourne
VIC 3000 VIC 3000
Tel : 03 96701167 Tel : 03 96701167

Description Quantity Unit Size Unit Price Total

Salmon 20 kg $26.00 $520.00
Prawn 15 kg $46.00 $690.00

Subtotal $1,210.00
GST $121.00
TOTAL $1,331.00
 ITEM PACKAGING PRICE BRAND NAME

Avocado 2 pack $ 4.50

Rice Vinegar 250 ml $2.48
Nori 1 pack $2.50 Obento Japanese
Sushi Rice 1 kg $5.50 Sun rice
Salmon 1 kg $26.00
Wasabi 1 kg $22.00
Soy Sauce 1l $10.45 Kikkoman
Prawn 1 kg $46.00
Corn Starch 300g $2.70 White Wings
Oil 4l $9.00 Gold’N Canola
Mayonnaise 300gm $ 5.40 Kewpie
Honey 1.5kg $19.80
Mixed Salad 1 kg $10.00
Udon 440 gm $3.29 Kan Tong
Mixed Vegetable 500 gm $2.20
Onion 1 kg $2.90
Enoki Mushroom 100g $5.00
Chicken 1 kg $ 12.00 Free Range
Mirin 250 gm $ 2.60 Obento
Maple Syrup 3.75 ml $2.40 Greens
Green Tea Ice 1l $10.60 Connoisseur
cream
7. Photos of sample dishes

MoMoYa Maki Ebi Wasabi Mayonnaise

Salmon Teriyaki Don Chicken Teriyaki Don

Vegetarian Fried Udon Green Tea Ice Cream

8. Discuss draft menu

It is a traditional Japanese food with high quality ingredients. Customers can enjoy the
freshness of the food with quick service.
 Part 3 : Cost Menu

1. Write the purchase specification for each required components for each dish

Item Brand Quality Size Purchase Alternative Packaging

Name Unit
Avocado Ripe Medium 30pcs Individual
Rice Vinegar 250ml 1 bottle
Nori Obento 10 sheets/ 15 pack Packets
Japanese pack
Sushi Rice Sun Rice 1kg 10 kg Bag
Salmon Fresh/ 1kg 20 kg
Sashimi
Grade
Chicken Maryland Fresh, 1kg 15 kg
fillet washed &
drained
Prawn Fresh/ 1kg 15 kg Bag
Chilled
Soy Sauce Kikkoma 1L 3L Bottle
n
Oil Gold’N 4L 2 Tin Tin
Canola
Wasabi 100g 400g
Mayonnaise Kewpie 300g 600g Jar
Mirin Obento 250ml 1 bottle Bottle
Udon Kan Tong 440g 5 packets Packets
Mix Vegetables Frozen 500g 2 packets
Mix Salad Fresh 1kg 5kg
Maple Syrup Greens 375ml 2 bottle Bottle
Onion Fresh 1kg 5kg Bag
 2. Itemise all proposed components for each dish

Dish Main Ingredients Cooking Oil Accompaniment

MoMoYo Maki Salmon Soy sauce & Wasabi
Ebi Wasabi Prawn Vegetable oil Mix garden salad
Mayonnaise
Salmon Teriyaki Don Salmon Vegetable oil Rice
Chicken Teriyaki Chicken Vegetable oil Rice
Don
Vegetarian Fried Udon Vegetable oil Strip Nori
Udon
Green Tea Ice Ice Cream
Cream
 Part 4 : Write menu content

80

50

50

60

50

0
 Part 5 : Evaluate your menu’s success

Customer survey results

Dish Cost Portion Overall Recommen Value for Comments

Size Dish d to friend money
Quality
MoMoYa Average Good Excellent Yes Yes Tasty
Maki
Ebi Wasabi Average Average Excellent Yes Yes Tasty
Mayonnaise
Salmon Average Good Excellent Yes Yes
Teriyaki Don
Chicken Good Good Good Yes Yes
Teriyaki Don
Vegetarian Good Good Good Yes Yes Healthy
Fried Udon dish
Green Tea Ok Average Good Yes Yes
Ice Cream
Popularity index
 Total guest : 200
 Number of servings prepared : 184
 Portion left : 12
 Servings to customers : 184 – 12 = 172
 Popularity index : servings to customers / total head count x 100
= 172/200 x 100
= 86%

Sales Analysis:

Service Period : Lunch

Daily Sales Analysis Day : Saturday
Date : 12 August 2017
Sales Pax MoMoYa Ebi Wasabi Salmon Chicken Vegetarian Green
Person Maki Mayonnaise Teriyaki Teriyaki Fried Udon Tea Ice
Don Don Cream
Khan 8 9 6 4 2 2
Toyo 6 8 3 5 3 3
Nicole 5 5 7 4 4 1
Total 19 19 16 13 9 6

List the unpopular menu items

 Vegetarian Fried Udon
 Green Tea Ice Cream
Adjust menu item

 Vegetarian Fried Udon : customers like the taste but they prefer seafood instead of
vegetables. We would like to offer more variety like beef, chicken or seafood but the
vegetarian will still remain to cater vegetarian people.
 Green Tea Ice Cream : customers like the soft texture of the ice cream but they say it
is too simple. We will improve by adding waffle in it. If the sales still not improved, it will
be replaced by other dessert.
 MoMoYa Maki and Ebi Wasabi Mayonnaise : both are the most popular dishes in the
restaurant as that are our signature and special dishes. The dishes will remain the
same as customers like it so much and receive a good feedback from customers.
Part 6 : References

http://shop.coles.com.au

Waya Restaurant

https://www.zomato.com>waya

www.taste.com.au