HANNA MAILYN FREIRE MONTERO 13201666

SITHKOP010 Plan and Cost Recipe

Roleplay

Both roleplays were done in class.

For about 30 minutes, Trainer Laurent did listen to my presentation and did ask me questions time to
time regarding my understanding of the importance of this unit.
For the Roleplay 1, I was required to demonstrate how I you would discuss and assess the merits of a range of
dishes, recipes and menu ideas with others for menus I am developing using the Roleplay 1 template.
For the Roleplay 2, I was required to demonstrate, how I would obtain feedback from customers and staff to
help evaluate the success of the new menus I have introduced.
Evidences attached with Project 1, Project 2 and Project 3.

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.
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

- 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.

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
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

- 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

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
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

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

PROJECT 2
SITHKOP010 Project 2
Instructions

Scenario

As Manager of the dining facility you have presented your evaluation of the customer research from Project 1 to
management and they were very impressed with the work you had done. Congratulations!

Now they want you to take things further and develop a sample menu with recipes from a variety of different
menu types so they can decide whether or not to change the direction and focus of the facility in order to enhance
trade and improve profits.

They have requested you start by describing the current organisational service style and cuisine of the facility and
then use your knowledge of the kitchen and the facility as well as the findings of the research to write up recipes
for a selection of four (4) different menu types so they can see what these might look like. They are thinking there
might be a need or an opportunity to expand the service delivery options and the trading hours of the facility to
attract new markets in order to generate additional sales.

To give them proper information to assist their operational decision making they have also asked you to cost and
price all recipes on each menu type and present your proposed recipes using a standard recipe card created in a
spreadsheet format.

They have advised you they want the food cost percentage to be in the range of 30% to 35% of the selling price for
each dish.
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

Menu 1 (3 dishes)
Targeted to locals working in the CBD with a spending on average of $15pp
El Paso’s Salad 1
Shredded Beef Salad with Cheddar Cheese, Black Beans, Lettuce, Tomatoes, Sour Cream and
Avocado slices served in a tortilla shell

Chicken Burrito
Shredded spicy Chicken, rice, Cheddar Cheese, Black Beans, chili, flour tortilla

Enchiladas De Chili Con Carne

Ground spicy beef with chili, cheddar cheese, onion, rice and black beans

Ingredients per serve Food Total Food Food Cost % Total

Cost Cost of selling Selling
Price Price +
10% GST
El Paso’s 50g Beef at $30/kg $1.50 $5.60 35% $16
salad Recipe 50g Cheddar at $20/kg $1.00 +
50g Black Beans at $2/kg $0.10 $1.60
1/4 lettuce at $2 per lettuce $0.50 +
50g Sour Cream at $20/kg $1.00 $17.60
½ Avocado at $2 per avocado $1.00
Tortilla Shell at $0.50 $0.50
Chicken 100g Chicken at $10/kg $1.00 $3.80 30% $12.70
Burrito 50g Rice at $1/kg $0.05 +
50g Cheddar at $20/kg $1.00 $1.27
50g Black Bean at $2/kg $0.10 =
10g Chili at $100/kg $1.00 $13.97
1 Flour Tortilla at $0.50 $0.50
5g Spices at $30/kg $0.15
Enchiladas 50g Beef at $30/kg $1.50 $3.70 30% $12.35
10g Chili at $100/kg $1.00 +
50g Cheddar at $20/kg $1.00 $1.23
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

50g Black beans at $2/kg $0.10 =

50g Onion at $1/kg $0.05 $13.58
50g Rice at $1/kg $0.05

Menu 2 (3 dishes)
Suburban locals with families with a budget of $30pp on average
- Tuna Ceviche with guacamole and tomato salsa
- Beef ribs with potato chips
- Churros with Chocolate Sauce

Ingredients per serve Food Total Food Total

Cost Food Cost % Selling
Cost of selling Price +
Price 10% GST
Tuna Ceviche 100g Tuna at $40/kg $4.00 $7.83 35% $22.40
½ Avocado at $2 per avocado $1.00 +
100g Tomato at $5/kg $0.50 $2.24
10ml Olive Oil at $30/L $0.30 =
20g red onion at $3/kg $0.15 $24.64
10g Chili at $100/kg $1.00
1/8 bunch Coriander at $3/bunch $0.38
Tortilla Shell at $0.50 $0.50

Beef Ribs 250g Beef Ribs at $30/kg $7.50 $10.60 35% $30.30
with 50g Spices at $30/kg $1.50 +
Potato Chips 10g Chili at $100/kg $1.00 $3.03
200g Potato at $3/kg $0.60 =
$33.33

Churros 125ml Milk at $2/L $0.25 $1.58 20% $7.90

50g Butter at $10/kg $0.50 +
75g Flour at $1/kg $0.08 $0.79
1 egg at $5/dozen $0.40 =
20g sugar at $1/kg $0.05 $8.69
10g Cinamon at $30/kg $0.30
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

Menu 3 (3 dishes)
Vegan and Vegetarian clients with a budget of $30pp on average
- Baja Avocado tacos with Chipotle Hummus and Pickled Slaw
- Tex-Mex roasted Eggplant with rice, Vegan Cheese and Corn
- Spanish Bean Soup with Guacamole

Ingredients per serve Food Total Food Total

Cost Food Cost % Selling
Cost of selling Price +
Price 10% GST
Baja 100g Chickpeas at $3/kg $0.30 $4.70 30% $15.70
Avocado 20g Spices at $30/kg $0.60 +
Tacos 1/20 Green Cabbage at $3 each $0.15 $1.57
20g Carrots at $1/kg $0.02 =
½ Avocado at $2 per avocado $1.00 $17.27
50g Tomato at $5/kg $0.25
10ml Olive Oil at $30/L $0.30
20g red onion at $3/kg $0.20
10g Chili at $100/kg $1.00
1/8 bunch Coriander at $3/bunch $0.38
Taco Shell at $0.50 $0.50

Tex Mex 200g Eggplant at $8/kg $1.60 $5.70 30% $19.00

Roasted 20g Spices at $30/kg $0.15 +
Eggplant 10g Chili at $100/kg $1.00 $1.90
with 50g Rice at $1.00/kg $0.05 =
Potato Chips 50g Vegan Cheese at $30/kg $1.50 $20.90
½ Corn at $1 each $0.50
10ml Olive Oil at $30/L $0.30
200g Potato at $3/kg $.0.60

Spanish 100g Red Beans at $2/kg $0.20 $3.55 30% $11.80

HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

Bean Soup 50g Chickpeas at $3/kg $0.15 +

with 50g Lentils at $2/kg $0.10 $1.18
Guacamole 100g Tomato at $6/kg $0.60 =
½ Corn at $1 each $0.50 $12.98
10ml Olive Oil at $30/L $0.05
100g Potato at $3/kg $0.30
50g Onion at $1/kg $0.05
10g Garlic at $10/kg $0.10
½ Avocado at $2 each $1.00
½ Lemon at $1/each $0.50

Menu 4 (3 dishes)
- International tourists visiting Brisbane with a budget between $20 and $50
- Tex-Mex snapper taco
- El Paso’s Beef Burger served with Potato Chips
- Mexican Flan

Ingredients per serve Food Total Food Total

Cost Food Cost % Selling
Cost of selling Price +
Price 10% GST
Tex Mex 100g Snapper at $40/kg $4.00 $8.98 35% $25.65
Snapper 20g Spices at $30/kg $0.60 +
Taco ½ Avocado at $2 per avocado $1.00 $2.56
50g Tomato at $5/kg $0.25 =
10ml Olive Oil at $30/L $0.30 $28.21
20g red onion at $3/kg $0.20
5g Chili at $100/kg $0.50
1/8 bunch Coriander at $3/bunch $0.38
½ Lime at $2/each $1.00
Taco Shell at $0.50 $0.50

El Paso’s 100g Beef at $30/kg $3.00 $5.75 30% $24.00

Beef Burger 10g Spices at $30/kg $0.30 +
served with 20g Cheddar at $30/kg $0.60 $2.40
Potato Chips 20g Tomato at $5/kg $0.25 =
½ Avocado at $1 each $0.50 $26.40
10ml Olive Oil at $30/L $0.30
Burger Bun at $0.20 each $0.20
200g Potato at $3/kg $.0.60

Mexican Flan 50g Condensed Milk at $20/kg $1.00 $1.55 20% $7.75
100g Milk at $1/L $0.10 +
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

50g Sugar at $1/kg $0.05 $0.77

1 egg at $5/Dozen $0.40 =
$8.52

PROJECT 3

Assessment:
As Manager of the facility who has already conducted feedback sessions with staff on the performance of the
twelve new recipes you introduced, you feel it is time to assess the recipes further and take action to revise
them so optimum performance is achieved.
To supplement your data, you have extracted sales data from the venue’s system that shows for the menus and
dishes you are focusing on as the basis for revisions:
Now to convert all this lovely information into new and improved recipes!

 One recipe (to be identified by you) has proven to have a food cost percentage of 43.7% for the
month.
 We did replace the snapper with a most cost effective fish like Cod at only $30/kg
 We did replace the coriander with chives and bought Tomatoes in a larger bulk to bring the price
down to the original cost.

Original Dish Due to bad weather for the past Food Cost Total Food Selling
month, the cost of Snapper increased Food Cost Price +
by 40% and Coriander and Tomato by Cost % 10%GST
50% reflected in the cost.
Tex Mex 100g Snapper at $56/kg $5.60 $10.96 43.7% $25.65
Snapper 20g Spices at $30/kg $0.60 +
Taco ½ Avocado at $2 per avocado $1.00 $2.56
50g Tomato at $10/kg $0.50 =
10ml Olive Oil at $30/L $0.30 $28.21
20g red onion at $3/kg $0.20
5g Chili at $100/kg $0.50
1/8 bunch Coriander at $6/bunch $0.76
½ Lime at $2/each $1.00
Taco Shell at $0.50 $0.50

New Dish
Tex Mex Cod 100g Cod at $30/kg $4.00 $8.98 35% $25.65
Taco 20g Spices at $30/kg $0.60 +
½ Avocado at $2 per avocado $1.00 $2.56
50g Bulk Tomato at $5/kg $0.25 =
10ml Olive Oil at $30/L $0.30 $28.21
20g red onion at $3/kg $0.20
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

5g Chili at $100/kg $0.50

1/8 bunch Chives at $3/bunch $0.38
½ Lime at $2/each $1.00
Taco Shell at $0.50 $0.50

 One recipe (to be identified by you) has sold only 2 serves over the month being considered.
 This was not popular as most customers didn’t want Soup in Brisbane as the last month was pretty hot.
 So I decided to make a new dish more appealing like a Mexican pizza as requested by many regular
clients. The dish will be also more profitable and faster to serve.

Original Dish Total Food Cost Selling

Food Cost % Price +
10% GST
Spanish Bean 100g Red Beans at $2/kg $0.20 $3.55 30% $11.80
Soup with 50g Chickpeas at $3/kg $0.15 +
Guacamole 50g Lentils at $2/kg $0.10 $1.18
100g Tomato at $6/kg $0.60 =
½ Corn at $1 each $0.50 $12.98
10ml Olive Oil at $30/L $0.05
100g Potato at $3/kg $0.30
50g Onion at $1/kg $0.05
10g Garlic at $10/kg $0.10
½ Avocado at $2 each $1.00
½ Lemon at $1/each $0.50

New Dish
Mexican 100g Flour at $1/kg $0.10 $4.34 20% $14.50
Pizza 20g Black Beans at $2/kg $0.04 +
50g Red Capsicum at $6/kg $0.30 $1.45
50g Red Onion at $2/kg $0.10 =
10g Spices at $30/kg $0.30 $15.95
100g Tomato at $5/kg $0.50
50g Cheddar at $30/kg $1.50
50g Beef at $30/kg $1.50
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay

 One recipe (to be identified by you) has proved extremely popular selling 673 serves with a food cost
percentage of 28.9%.
 Due to the popularity of this dish, I decided to raise the price by $2.00 to increase our profit reducing
the food cost from 30% to 24%.

Original Food Cost Selling

Recipe % Price +
10%GST
Chicken 100g Chicken at $10/kg $1.00 $3.80 30% $12.70
Burrito 50g Rice at $1/kg $0.05 +
50g Cheddar at $20/kg $1.00 $1.27
50g Black Bean at $2/kg $0.10 =
10g Chili at $100/kg $1.00
1 Flour Tortilla at $0.50 $0.50 $13.97
5g Spices at $30/kg $0.15
Ajusted
Selling Price
Chicken 100g Chicken at $10/kg $1.00 $3.80 24% $14.70
Burrito 50g Rice at $1/kg $0.05 +
50g Cheddar at $20/kg $1.00 $1.47
50g Black Bean at $2/kg $0.10 =
10g Chili at $100/kg $1.00
1 Flour Tortilla at $0.50 $0.50 $16.17
5g Spices at $30/kg $0.15
HANNA MAILYN FREIRE MONTERO 13201666
SITHKOP010 Plan and Cost Recipe
Roleplay