SITHKOP015

design and cost menus

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Contents
Section 1: Customer market trends and target markets 5
Section 2: Create menus to meet market preferences 6
Section 3: Cost menus for profitability 7

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Student name:

Assessor:

Date:

Food establishment business

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Section 1: Customer market trends and target
markets

Identify the current market My company is located in the North Western neighbourhood of
base for your business and Macquarie Park. Getting to the city is a breeze with the metro, rail,
give a description of your and bus connections. Therefore, college-aged members of
target customers. Generation Z who reside on and near campus will make up the
bulk of the target demographic.
List your information
sources. https://www.touchbistro.com/blog/defining-your-
restauranttargetmarket/?fbclid=IwAR20-
hldeaMBFCL4BfmPct1gEcPn1GOc0EaRe926aZ0YmFDK4CBm2N
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Analyse customer profiles According to the location and target market, we will focus on the
and food service young generation customers. That mean they will have limit budget
preferences. for spend and its food should reasonable price. Co-working space
would be advantage for this type of customer to eat and arrange
some informal meeting in the same time.
For food preference, young people especially Gen Z looking for
foods that are personable and photogenic. They using social media
and online commercial as the food and restaurant reference.

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Research emerging food I will design an easy-to-read menu based on current trends in the
service trends and customer food service industry and client preferences. In terms of visual
preferences and identify if appeal and flavour, innovative dish styles that maintain the
they would suit your authentic flavours of authentic Italian cuisine. Vegans, vegetarians,
business. and those with other particular dietary needs will have options.
Additionally, the pricing of each dish has to be in line with the
List your findings and
demographics of the target audience.
information sources.
https://hospitalitynewsny.com/what-gen-z-wants-a-look-
insidetheirfoodpreferences/#:~:text=Vegan%2C%20vegetarian
%2C%20flexitarian %20that%20includes, that%20are
%20personable%20and%20phot ogenic.

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Section 2: Create menus to meet market preferences

Attach menus as evidence. You must create your menus in a digital format, for example, in a
Microsoft Word document or any other application you are comfortable using.

Attach: À la carte menu ☐

Buffet menu ☐

Degustation menu ☐

Table d’hôte menu ☐

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Section 3: Cost menus for profitability

Complete Standard Recipe Card (SRC) for each dish for 4 menus. Attach your evidence here.
Complete a summary of the menu prices for each of the 4 menus. Attach your evidence here.

Attach: SRC for each dish in Menu 1 ☐

SRC for each dish in Menu 2 ☐

SRC for each dish in Menu 3 ☐

SRC for each dish in Menu 4 ☐

Costing summary for Menu 1 ☐

Costing summary for Menu 2 ☐

Costing summary for Menu 3 ☐

Costing summary for Menu 4 ☐

Standard Recipe cost sheet

Menu Item: Tomato Mozzarella Salad

Known Costs (Per Sales dollar) Food costs 18%

Running costs 5%

Wages 25%

Total costs 48%

Markup 200%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

Tomato 2 $0.54 each $1.08

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Mozarella Cheese 200g $24/kg $4.8

Olive oil 50ml $14/500ml $1.4

Balsamic Vinegar 59ml $5.50/500ml $0.65

Salt Pinch $2/kg $0.1

Ground pepper Pinch $4.2/100g $0.1

Minced fresh basil 20g $3.2/bunch $3.2

Total portion cost: $11.33

Add other costs (48%): $4.25

Mark-up (200%) : $22.66

Total cost: $26.91

Add GST: $29.60

Cost adjustments to ensure comeptitiveness: $2.60

Selling Price: $27

Standard Recipe cost sheet

Menu Item: Prawn Spaghetti

Known Costs (Per Sales dollar) Food costs 17%

Running costs 7%

Wages 25%

Total costs 49%

Markup 200%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

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King Prawn 100g $29/kg $2.9`

Cherry tomato 15g $2/200g $0.15

Butter 5g $1.28/ 100g $0.06

Spaghetti 200g $0.70/100g $1.44

Chopped Parsley Pinch

Cooking Wine 30ml $0.96/100ml $0.30

Total portion cost: $4.85

Add other costs (48%): $7.30

Mark-up (200%) : $14.60

Total cost: $21.60

Add GST: $23.76

Cost adjustments to ensure comeptitiveness: $1.76

Selling Price: $22.00

Standard Recipe cost sheet

Menu Item: Banana flavoured pancake

Known Costs (Per Sales dollar) Food costs 20%

Running costs 5%

Wages 25%

Total costs 50%

Markup 200%

Ingredients Ingredient cost

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Item Amount Unit cost Portion cost

Banana flavoured 43g $5 $1

Olive oil 15g $8 $0.12

Full cream milk 80g $3.10 $0.24

Greek Yoghurt 80g $3 $1.20

Strawberries 80g $4.50 $1.44

Total portion cost: $4

Add other costs (%): $6

Mark-up (200%) : $12

Total cost: $18

Add GST: $19.80

Cost adjustments to ensure comeptitiveness: $0.20

Selling Price: $19.60

Standard Recipe cost sheet

Menu Item: Garlic bread

Known Costs (Per Sales dollar) Food costs 15%

Running costs 5%

Wages 25%

Total costs 45%

Markup 200%

Ingredients Ingredient cost

Item Amount Unit cost Portion cost

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Garlic 3g $2.90/100g 0.087 cents

Salted butter 100g $4.30/250g $1.72

Parsley 3tsp $4.99/40g $1.72

Italian bread 4 slices $3.99/650g 0.66 cents

Total portion cost: $2.84

Add other costs (%): $1.28

Mark-up (200%) : $5.68

Total cost: $6.95

Add GST: $7.65

Cost adjustments to ensure comeptitiveness: $0.65

Selling Price: $7

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