HANNA MAILYN FREIRE MONTERO

SITHKOP010 Plan and cost recipes

Project 1

Scenario
Option 1
You are the Manager of the dining and function facility at a Training Institute (the one where you are now
studying) and the Board have approached you and expressed their concerns about the performance of
that facility.
They are concerned about:

 Falling patronage over the past six to nine months which has caused a corresponding fall in sales.
 Declining profits based not only the falling sales but also an unacceptably high food cost
percentage.
 Comments they have received about a lack of choice on the menus.

As part of the discussion the Board have directed you to undertake some market research to identify and
evaluate the food preferences of the customers that currently use that facility.
They then want you to use the information you obtain to develop new recipes and menus for the facility
(Project 2).
A description of the dining facility:

El Paso Restaurant located in Brisbane CBD open every day for lunch and dinner.

The restaurant has a unique twist rich in culture embracing various people from different backgrounds
and ethnicities.

The food served is authentic Mexican, Tex-Mex and Spanish.

We embrace every individual and their opinions. The restaurant holds a la carte and a set menu, and
private functions. During the past few months, business have dropped down in sales due to lack of
communication with the previous manager.

Few mistakes were noticed:

- Vegan dishes were not served to customers as requested, containing dairy ingredients.
- Mistakes happen too often taking the orders because of a lack of training for the staff
members from management.
- In the kitchen, a lot of food was thrown away every day because of a lack of organization, not
respecting FIFO and not having proper standardized recipes.
- Furthermore, many food items are not being served as per stated on the menu.
- Therefore, due to such reasons the restaurant have been losing clients and losing money.

Market research to identify and evaluate the food preferences of the customers that currently use
that facility.

After doing a proper market research:

- Send a survey to your customers
- Include comment cards on tables
- Ask for feedback after their meals
- Read reviews on review sites
- Establish Age, Gender, City, Neighborhood of residence, Marital status, Children, profession
and income bracket.
HANNA MAILYN FREIRE MONTERO
SITHKOP010 Plan and cost recipes
Project 1

The findings are:

4 different customer groups that currently use the dining facility:

1. Locals working in the CBD with a budget of $15pp on average

2. Suburban locals with families with a budget of $30pp on average
3. Vegan and Vegetarian clients with a budget of $30pp on average
4. International tourists visiting Brisbane with a budget between $20 and $50

Methods of capturing information on the food preferences of the groups that has been identified:

After doing a proper market research:

- Send a survey to your customers
- Include comment cards on tables
- Ask for feedback after their meals
- Read reviews on review sites
- Establish Age, Gender, City, Neighborhood of residence, Marital status, Children, profession and
income bracket.
Identify and evaluate the food preferences of the three customer groups so you can use this
information to inform future recipe planning decisions.

1. Locals working in the CBD with a budget of $15pp on average

- El Paso’s Salads
- Corn chips
- Potato chips
- Beef, Chicken and Vegetarian Enchiladas
- Beef, Chicken and Vegetarian Burritos
- Beef, Chicken and Vegetarian Tortillas
- Beef, Chicken and Vegetarian Quesadilla
- Tacos
- Tapas
- Tamales
- Corn chips

2. Suburban locals with families with a budget of $30pp on average

- Corn chips chips
- Potato Chips
- El Paso’s Salads
- Beef, Chicken and Vegetarian Enchiladas
- Beef, Chicken and Vegetarian Burritos
- Beef, Chicken and Vegetarian Tortillas
- Beef, Chicken and Vegetarian Quesadilla
- Tex-Mex fried chicken
- El Paso’s beef burger
HANNA MAILYN FREIRE MONTERO
SITHKOP010 Plan and cost recipes
Project 1

3. Vegan and Vegetarian clients with a budget of $30pp on average

- Corn chips
- Guacamole
- Vegan and Vegetarian Tapas
- Vegan and Vegetarian Burgers
- Vegan and Vegetarian Enchiladas
- Vegan and Vegetarian tortillas
- Vegan and Vegetarian Salads

4. International tourists visiting Brisbane with a budget between $20 and $50
El Paso’s Salads
Enchiladas
Burritos
Tortillas
Quesadilla
Tacos
Tapas
Tamales
Corn chips
All Vegan and Vegetarian dishes on offer

1) They then want you to use the information you obtain to develop new
recipes and menus for the facility (Project 2).

Please read SITHKOP010 Plan and cost recipes Project 2 Document