NOVA RESTAURANT

DEGUSTATION
MENU $40
Salad
Chicken salad (Non-Veg)
a classic chicken salad combo of chicken, onion, parsley, pepper

Soup
Chicken soup (Non-Veg)
Made from the froth of fresh chicken

Entree
Chicken Burger (Non-Veg)
Breaded chicken with cheese

Main course
Smoked pork (Non-Veg)
fillet that has been cured and hot or cold pork

Creamy garlic mushrooms spaghetti (Veg)

Spaghetti pasta with herbed mushroom cream sauce

Dessert
Vanilla ice-cream
a delicious cold ice cream dessert with vanilla flavour
Standard recipe cards
Standard Recipe Card
 Chicken Salad 4
Name of dish: Portion #:
www.taste.com.au
Ref.source:
7.77$ 180g
Total Cost: Portion size:
1.94$ 3
Portion Cost: Sale Price at
%
( Food Cost)

$7 Food Cost % 29%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Chicken Diced 0.4 Kg $16 Kg 6.40 $
Red Onion Sliced 0.2 Kg $1.50 Kg 0.3 $
Red Wine Vinegar 0.2 L $2 L 0.4 $
Olive Oil Virgin 0.2 L $2.5 L 0.5 $
Capers 0.1 Kg $1 Kg 0.1 $
Red Chilli Flakes 0.01 Kg $1 Kg 0.01 $
Basil Chopped 0.1 Kg $0.5 Kg 0.05 $
Parsley Chopped 0.01 Kg $1 Kg 0.01 $
Pepper Grinded 0.01 Kg $0.20 Kg 0.00 $

Total Cost 7.77 $

1.94 $
Portion Cost

Method:
1. Add the ingredients for the chicken marinade to a bowl.
2. Whisk to combine.
3. Coat the chicken breasts in the marinade and let sit.
4. Whisk together the ingredients for the salad dressing.
5. Add the chicken breasts to a hot grill pan.
6. Cook on both sides until browned and serve on top of the salad with dressing.

Standard Recipe Card

Name of dish: Chicken soup Portion #: 2

Ref.source: Taste.com.au
Total Cost: $3.38 Portion size: 200gms

Portion Cost: $1.69 Sale Price at

%
( Food Cost)

Food Cost %
Sales Price $6 29%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Chicken 0.15 Kg $11 Kg $1.83
$
Chicken stock 0.10 L $7 L $0.70
$
Onion 0.50 Kg $3 Kg $0.16
$
Carrot 0.50 Kg $6 Kg $0.33
$
Garlic paste 0.15 Kg $4 Kg $0.06
$
Celery 0.20 Kg $15 kg $0.3
$

Total Cost $3.38 $

Portion
Cost $1.69 $

Method:
 Step 1
Combine chicken , onion, carrot, celery, garlic, parsley, thyme, water and peppercorns in a large saucepan
over medium-high heat. Bring to the boil. Reduce heat to low and cook, covered, for 40 minutes or until
vegetables are very tender.

Step 2
Use tongs to transfer the chicken to a clean work surface. Hold with tongs and cut the chicken meat from the
bones. Discard bones. Tear the chicken meat and add to the soup.

Step3
Taste and season with sea salt. Ladle soup among serving bowls. Sprinkle with extra parsley and serve
immediately.

Standard Recipe Card

Chicken Burger 2
Name of dish: Portion #:
www.taste.com.au
Ref.source:
3.46$ 190gm
Total Cost: Portion size:
 1.73$
Portion Cost: Sale Price at
%
( Food Cost)

$7$ Food Cost % 26%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Chicken 0.12 Kg 6 Kg 0.72 $
Onion 0.3 Kg 1.6 Kg 0.48 $
Tomatoes 0.4 Kg 1 Kg 0.40 $
Lettuce 0.2 Kg 1.3 Kg 0.26 $
Cheese 0.4 Kg 1 Kg 0.40 $
Butter 0.3 Kg 1 Kg 0.30 $
Buns 0.45 Kg 2 Kg 0.90 $

Total Cost 3.46

1.73
Portion Cost

Method:
- Preheat the grill to medium-high
- Place mince, tomato paste, egg and breadcrumbs in a bowl, season, then mix well with your
hands to combine. Divide into four patties, cover, then chill for 5 minutes. Grill cob halves, cut-
side up, for 1 minute or until golden. Turn over and grill for a further 1 minute. Keep warm.
- Heat 1 tablespoon oil in large frypan over medium heat. Cook onion for 5 minutes, stirring, until
golden. Remove from pan and keep warm.
- Wipe out frypan and heat remaining 1 tablespoon oil. Cook patties for 4 minutes, then turn and
cook for a further 3 minutes until cooked through. Cover each patty with a slice of cheese and
place under grill for 1-2 minutes until cheese is melted.
 - Lay lettuce over the bottom half of the cob, then top with the beetroot and tomato slices. Place
the cooked patties on top, then the onion, tomato sauce and pickles. Spread the mayonnaise on
the top half of the cob, season with sea salt and freshly ground black pepper, then place on top
to make a big bad burger. Use a serrated knife and cut into quarters and serve.

Standard Recipe Card

Smoked Pork 3
Name of dish: Portion #:
www.taste.com.au
Ref.source:
9.43$ 250grm
Total Cost: Portion size:
3.14$ 15
Portion Cost: Sale Price at
%
( Food Cost)

$12 Food Cost % 26%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Pork 0.4 Kg 20 Kg 8 $
Lime 0.03 Kg 12 Kg 0.36 $
Soya Sauce 0.04 L 14 L 0.56 $
Salt 0.005 Kg 1 Kg 0.01 $
Olive Oil Virgin 0.05 L 10.04 L 0.50 $

Total Cost 9.43

 3.14
Portion Cost

Method:

1. Prepare the smoker. Consult your smoker’s manual for how to best get your smoker ready.  Fill baking dish or foil pan with water and set on one side of the smoker grate. 
This keeps the pork nice and moist.

2. Rub the pork.  Rub pork with olive oil.  Combine rub seasonings and rub into pork on all sides.

3. Fill spray bottle.  Fill with a 1:1 ratio of apple juice and apple cider vinegar and set aside.  You’ll be spritzing the pork every hour for the first 4 hours.

4. Smoke pork.  Add pork shoulder to smoker grate and smoke at 250°F for 4 hours.  Each hour, open up the smoker and spritz pork.

5. Wrap the pork.  Spritz pork one more time, then wrap with foil or peach paper.  Return to smoker and smoke at 225°F for approximately 4 more hours.

6. Check temp.  Pork should have an internal temperature of between 195-205°F.  

7. Let pork rest.  Remove pork from smoker and keep pork wrapped while it rests for 20 minutes or up to 2 hours.

Standard Recipe Card

Creamy garlic 4
Name of dish: mushrooms sphagetti Portion #:

Ref.source:
$12.42 220gm
Total Cost: Portion size:
$3.14
Portion Cost: Sale Price at
%
( Food Cost) 30%

11$ Food Cost % 30%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
Garlic Chopped 0.5 kg $14 kg $7 $
Mushrooms Diced 0.03 kg $12 kg $0.36 $
Parsley Fresh 0.04 kg $14 kg $0.56 $
Pasta Sphagetti 0.2 kg $15 kg $3 $
Whole wheat 0.02 kg $5 kg $0.10 $
Flour 0.04 kg $10 kg $0.40 $
Pepper 0.2 kg $5 kg $1.00 $
 Total Cost $12.42 $
$3.14 $
Portion Cost

Method:
1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent
sticking.
2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute
for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and
softened. Set aside.
3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add
the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a
minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer
until thickened. Season with salt and pepper.
4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to
keep the sauce from getting too thick. Stir in the parsley just before serving.

Standard Recipe Card

Vanilla Ice cream 4

Name of dish: Portion #:
www.tast.com.au
Ref.source:
6.28 130grm
Total Cost: Portion size:
$1.57
Portion Cost: Sale Price at
%
( Food Cost)

$6 Food Cost % 26%

Sales Price
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit cost
White Sugar 0.18 Kg 3.20 Kg 0.58
Heavy Whipping Cream 0.24 Kg 6.50 Kg 1.56
Milk 2.25 L 1.20 L 2.70
Vanilla Extract 0.03 Kg 48 Kg 1.44

Total Cost 6.28

1.57
Portion Cost

Method:
Step 1: Add heavy whipping cream to a chilled bowl and beat the cream using a hand blender or a stand
mixer. You need to whip the cream until it forms stiff peaks.

Step 2: Add sweetened condensed milk, vanilla extract and whip everything until combined
Step 3: Cover the bowl with the plastic wrap, and freeze for about 2-3 hours.
PART D -YEILD TEST OF
INGREDIENTS
 Yield Test Reference Sheet

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg

Beans 2.95 16% 0.840 3.51
Broccoli 4.85 24% 0.760 6.38
Carrots 1.40 16% 0.840 1.67
Cauliflower 5.75 22% 0.780 7.37
Kohlrabi 4.28 32% 0.680 6.29
Spinach 10.60 18% 0.820 12.93
Onions 2.45 14% 0.860 2.85

Sirloin 16.80 26% 0.740 22.70

Loin of Pork 14.80 14% 0.860 17.21
Leg of Lamb 8.90 27% 0.730 12.19

To calculate a menu effectively the net yield must be considered to order the correct quantities.
To do so correctly, the trimmings are weighed.
If you buy one kilogram of carrots for $1.40 per Kg and have peelings and offucts weighing 0.160 Kg, then you will obtain 840 g of peeled carrots.
Therefore these 840 g of carrots cost you now $1.40.
Therefore to work out the price for 1 kg of peeled Carrots , the trimming percentage has to be added
to the original price for 1 kg of unpeeled carrots.

Example: $ per kg Trimmings Net Yield Net cost/kg

Carrots 1.40 16% 840 g 1.62

1000 g Carrots = $ 1.40

16% of 1000 g = 1000 x 16 : 100 = 160 g
1000 g (Carrots) - 160 g (Trimmings) = 840 g

Therefore these 840 g of peeled carrots will now still cost $ 1.40

To obtain now the price for 1 kg of peeled carrots we need to establish the following formula

0.840 kg = $ 1.40
1.000 kg = $ X

X = (1.000 x 1.40) / 0.840

X = 1.40 / 0.840

X = 1.666

X = 1.67

The price for 1 kg of peeled carrots is $ 1.67

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Portions /kg Net Portion Cost/ $
Vegetables
Beans 2.95 16% 0.840 3.51 0.100 0.35
Broccoli 4.85 24% 0.760 6.38 0.100 0.64
Carrots 1.40 16% 0.840 1.67 0.100 0.17
Cauliflower 5.75 22% 0.780 7.37 0.100 0.74
Kohlrabi 4.28 32% 0.680 6.29 0.100 0.63
Spinach 10.60 18% 0.820 12.93 0.100 1.29
Onions 2.45 14% 0.860 2.85 0.050 0.14
Meat
Sirloin 16.80 26% 0.740 22.70 0.280 6.36
Loin of Pork 14.80 14% 0.860 17.21 0.250 4.30
Leg of Lamb 8.90 27% 0.730 12.19 0.250 3.05
Waste percentages
records

Poultry

Yiel Wast
  d e    

Quail     Total weight 190

  53%   Quail meat 100

    47% Quail bones 90

         

Chicken     Total weight 990

  56%   Chicken meat 550

    44% Chicken bones 440

  23%   Maryland 230

  12%   Thigh 120

  11%   Drumsticks 110

  6%   Wings 55

Lamb        

Short leg     Total weight 1360

  27%   Trimmed meat 370

  15%   Shank 200

    58% Bones & Sinews 790

Beef        

Striploin     Total weight 2890

  87%   Trimmed meat 2510

    13% Sinews 380

      Roast trim 691

    15% Trimmings 103

      Larder trim 1170

    29% Trimmings 334

Rabbit        

Short leg     Total weight 1098

  58%   Trimmed meat 642

  32%   Legs 350

Shoulders
  10%   deboned 110

  11%   Fillet & loin 117

    4% Fat 40

    38% Bones & Sinews 416

Seafood        

Cuttlefish     Total weight 140

  43%   Cuttlefish meat 60

    57% Waste 80

Octopus     Total weight 400

  68%   Octopus meat 270

    33% Waste 130

Stargazer     Total weight 1583

  32%   Stargazer fillets 503

    68% Waste 1080

Flounder     Total weight 178

  53%   Flounder fillets 95

    47% Waste 83

Trout     Total weight 0.512

  50%   Trout fillets 0.258

    50% Waste 0.254

Sting ray wings   Total weight 1.34

  61%   Ray fillets 0.817

    39% 0.523

Vegetables        

Carrots   100% Total weight 216

  83% 17% Peeled 180

  51% 49% Squared 110

      Peeled weight 32

  38% 63% Turned weight 12

Potatoes     Total weight 188

  47% 53% Peeled weight 89

Parisienne Potatoes Peeled weight 111

  86% 14% Parisienne 96

Parmentier Potatoes Peeled weight 174

  32% 68% Parmentier 56

Turned Potatoes   Peeled weight 128

  27% 73% Turned 35

Cos Lettuce     Total weight 300

  87% 13% Cleaned weight 260

 Cabbage     Total weight 883

  84% 16% Cleaned weight 744

Cabbage red   Total weight 774

  71% 29% Cleaned weight 546

Watercress     Total weight 255

  32% 68% Cleaned weight 82

Mint     Total weight 30

  33% 67% Cleaned weight 10

Onions     Total weight 266

  83% 17% Peeled weight 222

      Peeled weight 184

  79% 21% Onion dice 146

      Peeled weight 184

  92% 8% Onion slice 170

Fruit        

Tangelos     Total weight 800

  31% 69% Juice 250

e. Identifying the customer and customer preferences for creating menus

i. Type of customers – Customers from all cultural background visit

 here.
Most common customer group includes-
The couples
The Foodies
The Family
Age Group: - 16 to 55
Upper Middle Class

ii. Cuisine Style (s) – English, Italian, French, Indian

iii. Menu Types used in the establishment – Degustation menu
iv. 3 Best-selling menu items

Item Name cost

Starter Chicken burger $7
Main Smoked pork $12
Dessert Vanilla ice-cream $6

v. 3 Most profitable menu items (Example + Profit)

Item Name Profit

Starter Chicken burger $5
Main Smoked pork $9
Dessert Vanilla ice-cream $4.43

f. Duly Filled Customer Feedback Form

Nova restaurant
Customer Feedback form

Name- Sam
1. Was the server attentive and available when you needed him/her?
 Yes
 No
1. How would you rate the taste of your meal?
 Excellent
 Good
 Average
 Below average
 Poor
2. How was the temperature of the food?
 Excellent
 Good
 Average
 Below average
 Poor
3. Please rate the ambience of the restaurant
 Excellent
 Good
 Average
 Below average
4. Please rate your visit on value for the money
 Excellent
 Good
 Average
 Below average
Comment- overall good but the service was slow.
g. Managers Feedback
on reviewing all the customer feedback form it came to my notice people are really
liking the ambience of our place and the food also. But have seen issue with the
service at our restaurant it is slow. Temperature of food is not up to the mark. Due
to your slow service, it is low. So, I will be organizing a training session in which
you all will learn how service skills and how to coordinate with each other. This is
a matter of concern so kindly focus on this issue. I hope not to receive service
issues in future from customers.
h. what improvements can be made while planning future degustation menu
Introduce items in the menu with customer special dietary requirements. Taking
survey from the customers and knowing about their special needs and introducing
that in the menu. Using fresh seasonal food items in the menu to bring freshness
and amazing taste to the food.