Part C: Menu Planning and Control

Menu Concept
Soup

1. Tom Yum Noodle Soup

(Chicken)

(Thai noodle soup featuring the bold flavors of tom yum, Infused with lemongrass, lime, and tum
yum chili paste)

Salad

1. Classic Caesar Salad

(Romaine lettuce tossed with croutons, grated Parmesan, and in-house caesar dressing)

Main Course

1. Chilli Chicken

(Chicken tossed with homemade schezwan sauce, chilies, bell peppers, onion, and garlic)

2. Spaghetti Alla Carbonara

(Spaghetti with bacon and creamy sauce made from egg, pecorino romano, and black pepper)

3. Grilled Chicken 1235

Marinated chicken served with english mustard and mushroom sauce

Desert

1. Molten Chocolate Lava Cake

(Rich chocolate cake with warm, gooey Chocolate center)

2.Rabri

(An indigenous sweetened desiccated Milk product containing distinctive Hard layers of malai)

3. Sharing Fruit and Dessert Platter

(Seasonal assorted fruit platter with wasabi Ice-cream and cheesecake)

Menu Item Name No. Popularity Food Selling Item Total Total Total
Sold % Cost Price Profit Cost Revenue Profit
(USD) (USD) (USD) (USD) (USD) (USD)

Tom Yum Noodle Soup 150 13.15% 3.0 7.5 4.5 450 1,125 675
(Chicken)

Classic Caesar Salad 120 10.52% 3.5 9.0 5.5 420 1,080 660
(Non-Veg)

Chilli Chicken Gravy 180 15.78% 5.0 14.0 9.0 900 2,520 1,620

Spaghetti Alla 135 11.84% 5.5 15.0 9.5 743 2,025 1,283
Carbonara

Grilled Chicken 170 14.91% 6.0 16.0 10.0 1,020 2,720 1,700

Molten Chocolate Lava 160 13.03% 3.2 8.0 4.8 512 1,280 768
Cake

Rabri 110 9.64% 2.5 6.0 3.5 275 660 385

Sharing Fruit & 115 10.08% 4.5 10.0 5.5 518 1,150 632

Dessert Platter

Menu Item Name Popularity Category profit category Menu Item

Class

Tom Yum Noodle Soup High Low Puzzle

(Chicken)

Classic Caesar Salad (Non-Veg) High Low Puzzle

Chilli Chicken Gravy High High Star

Grill Spaghetti Alla Carbonara High HIgh Star

Grilled Chicken High High Star

Molten Chocolate Lava Cake High Low Puzzle

Rabri Low Low Dog

Sharing Fruit & Dessert Platter High Low Puzzle

 N
Total 1140 100.0%

I J M
$4838 $12560 $7723

K=I/J
38.5%
Food Cost %

O=M/N
$ 6.77
Ave Item Profit

Q = (100% / Items) * (80%)

10%
Menu Popularity Factor
 Discussion on Sustainability, Dietary Trends, and Food Variety
1. Sustainability

Menu planning should be sustainable, especially as restaurants want to ensure that they are less
of a burden to the environment. This menu will introduce dishes that contain locally inspired and
international cuisine and are able to provide sustainable dining when handled efficiently. As one
of the examples, catering to the dessert called Rabri, which is a historical milk-based dish,
promotes the local ingredients and food customs and decreases the reliance on imported goods
(FAO, 2020). Likewise, the Sharing Fruit and Dessert Platter includes seasonal fruit that
encourages consumption of fresh, local, and seasonal ingredients that shorten food miles and put
money back into the hands of local farmers (Goggins & Rau, 2016).

Conversely, other products, including Spaghetti Alla Carbonara and Caesar Salad, use imported
products, including pecorino romano and parmesan cheese, which can also add Carbon footprint
to the chain since they have longer supply lines (Clune et al., 2017). Restaurants can also work to
increase the degree of sustainable cuisine by substituting locally where feasible or making farm-
to-table more noticeable.

2. Dietary Trends

Contemporary consumers have become extremely health conscious and conscious of dietary
preferences. This menu balances indulgence with healthier options. As an example, the Classic
Caesar Salad and Sharing Fruit and Dessert Platter addresses the preferences of the guests who
want to find lighter and fresh catering options and adhere to the wellness-related dining trends
(Aschemann-Witzel et al., 2020).

The increasing tonic and physical needs of high-protein diets purchased are covered through
multiple high-protein choices, such as Chilli Chicken and Grilled Chicken. The menu may
however be further diversified adding plant-based alternative. As the popularity of vegetable
diets and vegetarianism increase in popularity all over the globe, vegetable proteins like tofu,
lentil or legumes may make the menu more accommodating and cause it to suit global nutrition
trends (Sabaté & Soret, 2014).

Moreover, it would help to improve the sense of inclusivity by providing gluten-free or dairy-
free Besides, offering gluten-free or dairy-free alternatives would contribute to adding a sense of
inclusivity to it as the population of people with restricted diets, such as lactose intolerance or
celiac disease, is growing (Melini & Melini, 2019).
3. Food Variety

Menu offers a combination of international or national tastes and local cuisine that form an
assorted culinary experience. The Tom Yum Noodle Soup also contains Asian-inspired quirks of
flavour with its bold and aromatic notes, whereas Spaghetti Alla Carbonara and Caesar Salad
bring Italian and Western essence. Contrary, Rabri portrays regional (Nepali) culinary heritage
applicable in cultures to offer a representation.

The menu is also well balanced in terms of categories: there is a soup starter, a salad, several
main courses, and a variety of desserts: rich (Molten Chocolate Lava Cake), refreshing (Fruit
Platter). This kind of diversity attracts varying tastes and liking making the overall meal one to
remember (Kivela & Crotts, 2006).

Nevertheless, the menu is more of carnivore type and offers little to no vegetarian or vegan
meals. With increased plant-based dishes, the menu would not only become more balanced, but
it would comply with the sustainability agenda and the current global trends in diets (Willett et
al., 2019).
 Draft Product Specifications for Key Ingredients
1. Tom Yum Noodle Soup (Chicken)

i. Chicken (Boneless breast/thigh):

 Fresh, chilled (not frozen), USDA Grade A or equivalent
 Firm texture, no discoloration, no off-odor
 Stored at 0–4°C, used within 48 hours of delivery

ii. Lemongrass:

 Fresh stalks, green yellow in color, aromatic, free of dry tips

 No bruising or mold

iii. Lime:

 Fresh, medium-sized, bright green, smooth skin

 Minimum juice content 40%

iv. Chili Paste (Tom Yum paste):

 Authentic Thai paste, preservative-free preferred

 Shelf-stable, unopened until use, stored at ≤20°C

2. Classic Caesar Salad

Romaine Lettuce:

o Fresh, crisp leaves, bright green color

o No yellowing, wilting, or insect damage

o Hydro-cooled, stored at 1–3°C, used within 3 days

 Parmesan Cheese (Grated):

o Imported Parmigiano-Reggiano, PDO certified

o Aged minimum 12 months

o Stored at 2–6°C, sealed to prevent contamination

 Croutons:
 o Freshly baked, golden-brown, crunchy texture

o No rancid oil smell, stored in airtight container

3. Chilli Chicken

 Chicken (Boneless breast/thigh):

o Fresh, Grade A, skinless, trimmed

o Moist but not slimy, no foul odor

 Bell Peppers (Red/Green):

o Fresh, medium-sized, glossy skin, firm texture

o No wrinkles, spots, or soft patches

 Onion & Garlic:

o Firm, dry skin, no sprouting or mold

o Uniform size for consistent cooking

 Schezwan Sauce (Homemade):

o Prepared fresh in-house using quality dried red chilies

o No artificial colors or MSG

4. Spaghetti Alla Carbonara

 Spaghetti (Durum Wheat):

o Imported Italian pasta, bronze-cut preferred

o Dried, shelf-stable, free of cracks

 Bacon:

o Cured pork belly, uniform slices, smoked

o Minimum 20% lean meat to fat ratio

o Stored at 0–4°C, vacuum-packed

  Pecorino Romano Cheese:

o DOP certified, aged minimum 5 months

o Sharp, tangy flavor, grated fresh before service

 Eggs:

o Grade A, medium to large size, fresh (≤5 days from lay date)

o Shells clean, unbroken, no off odor

5. Grilled Chicken 1235

 Chicken (Marinated):

o Fresh, bone-in or boneless, marinated 12–24 hours prior

o Grade A, free of excess fat and skin

 Mushrooms (for sauce):

o Fresh button or cremini, firm, smooth, white to light brown

o Free of sliminess or discoloration

 English Mustard:

o Authentic English brand, smooth consistency

o No artificial preservatives preferred

6. Desserts

 Molten Chocolate Lava Cake

o Chocolate: 70% cocoa, fair-trade certified, smooth texture

o Eggs & Butter: Grade A, unsalted butter, fresh eggs only

o Flour: High-quality all-purpose flour, unbleached

 Rabri

o Milk: Fresh cow milk, full-fat, pasteurized, minimum 6% fat content

 o Sugar: Food-grade, fine granulated, free-flowing

o Malai Layers: Slow-cooked, authentic preparation, no artificial flavor

 Fruit & Dessert Platter

o Seasonal Fruits: Fresh, ripe but firm, free of bruising or spoilage

o Wasabi Ice Cream: Stored at -18°C, no ice crystals, creamy texture

o Cheesecake: Freshly prepared or sourced from certified supplier, stored at 0–4°C

 Purchasing Methods
1. Open Market Purchasing

 Buying ingredients from local markets or vendors daily/weekly.

 Suitable for fresh produce (vegetables, fruits, fish, poultry) that needs frequent
replenishment.
 Advantage: Ensures freshness and seasonal variety.
 Disadvantage: Prices fluctuate; no guaranteed supply.

2. Contract Purchasing

 A formal agreement with a supplier for a fixed period at agreed prices.

 Example: Cheese, pasta, and sauces sourced from a contracted importer.
 Advantage: Price stability, reliable supply.
 Disadvantage: Less flexibility in switching suppliers.

3. Centralized Purchasing

 Purchases are handled by a central department (common in hotel chains or restaurant

groups).
 Advantage: Bulk discounts, standardized quality.
 Disadvantage: Less control at outlet level.

4. Cash-and-Carry Purchasing

 Direct purchase from wholesale outlets, paid in cash, carried back by purchaser.
 Advantage: Immediate supply, good for emergencies.
 Disadvantage: Time-consuming, no credit facilities.

5. Just-in-Time (JIT) Purchasing

 Ingredients ordered in small quantities and delivered as needed.

 Advantage: Reduces storage costs, ensures freshness.
 Disadvantage: Risk of supply delays.
 Supplier Selection Criteria
When selecting suppliers for your menu items, consider the following:

1. Quality of Products

 Freshness, grading, certification (e.g., USDA, HACCP, ISO).

 Sample testing before finalizing.

2. Reliability & Consistency

 Timely delivery, consistent quality, and ability to handle large orders.

 Past performance and reputation matter.

3. Cost and Value

 Competitive pricing with transparent cost structures.

 Balance between affordability and quality.

4. Food Safety & Hygiene Standards

 Compliance with food safety regulations.

 Proper packaging, transportation under required temperatures.

5. Sustainability & Ethical Practices

 Preference for suppliers who support local farming, fair trade, and eco-friendly
packaging.
 Reduced carbon footprint (local sourcing when possible).

6. Flexibility & Responsiveness

 Ability to accommodate urgent or special requests.

 Quick resolution of complaints and replacement of substandard items.

7. Credit Facilities & Terms

 Availability of reasonable payment terms (credit period, discounts, etc.).

 Helps in managing cash flow effectively.
 Local Suppliers in Kathmandu
1. Kalimati Fruit and Vegetable Wholesale Market

It comprises of one of the largest wholesale markets of fresh foods in Nepal, with more than 425
wholesale vendors, 65 retail stalls, 27 fish shops and a common location at Kathmandu.

What makes it important: Nepal is capable of a high turnover that ensures variety and
seasonality, and most importantly it is friendly to local farmers in Nepal.

2. Kathmandu Organics

An online market Accessed in 2017, an online market that procures and sells high quality,
natural products from smallholder farmers across 50+ Districts. No preservatives or artificial
colors are used.

What it means: This promotes sustainable and traditional farming practices and also empowers
the local communities.

3. Ashapuri Organic (MATO – Golyan Group)

An organic food brand committed to sustainable farming. Ashapuri organic farm is certified
organic in full and one of the biggest organic producers in Nepal.

What this means: It is perfect when it comes to premium quality vegetables, fruits, and staples
that are cultivated under environmental sustainable practices.

4. Seafood & Meat Suppliers

• Nina and Hager: Leading importers of foreign seafood and beef, popular among hotels and
restaurants and expat community.

ocean Mart: It is a highly specialized store with specialty in seafood, Asian ingredients and is
situated in Nagpokhari.

• Pacific Frozen Foods, Valley Cold Store and Manosarobar Himalayan Rainbow Trout Fish
Farm: Offer frozen fish, meat and trout farm food.

5. Shree Kathmandu Suppliers

Gourmet grocery provider specializes in importation of pasta, cheeses, meat, olive oil, baking
goods and other supplies to restaurants and hotel.
Why it helps: It is perfect when working with international ingredients that must be of high
demand with assured quality.

6. Go4WorldBusiness Supplier Listings

Versatile site with fish, vegetable, spices, milk, ice creams, and frozen food suppliers, among
others-Through firms, such as Aztecs Agri-Tech, Shuva Agro Farm, Prakash Bhandari, and Rain
Hospitality.

Why it helps: Applicable in sourcing a diversified assortment of things-both fresh and frozen-
with a high number of various kinds of local suppliers.

Sustainability Practices to Explore

• Organic & Eco-Friendly Farming

 Kathmandu organics is sourcing through smallholder farmers, local and natural practices
and minimizes the use of chemicals.
 Ashapuri Organic delivers completely organic produce and strengthens of sustainable
farming in Nepal.

• Support for Local Economies & Seasonality

Kalimati Market allows local producers to sell fruits and vegetables in large quantities,
seasonally, a lot faster and help to minimize transport-related emissions and food emissions.

• Local Aquaculture

Manosarobar Himalayan Rainbow Trout Fish Farm provides local supply of fish and helps
decrease imports and ensure sustainable aquaculture.

Supply Chain Transparency & Scale

Nina and Hager and Ocean Mart provide imported seafood in some consistency but it may
require extra ones of sustainability practices.
 Supplier Evaluation Metrics for Ongoing Review
1. Product Quality
 Freshness of perishable items (vegetables, fruits, meats, dairy).
 Compliance with grading standards (USDA, HACCP, Organic certification, etc.).
 Consistency in size, taste, and appearance.
 Percentage of rejected or returned items.
2. Delivery Performance
 On-time delivery rate (% of orders delivered on schedule).
 Accuracy of orders (correct items, quantities, and packaging).
 Condition on arrival (temperature compliance, no spoilage, no damage).
 Flexibility in meeting urgent or last-minute orders.
3. Cost & Value
 Price stability over time.
 Transparency in pricing and invoicing.
 Discounts for bulk or long-term contracts.
 Comparison against market prices.
4. Food Safety & Compliance
 Adherence to hygiene standards during storage and transport.
 Traceability of food sources (farm-to-table documentation).
 Certifications (HACCP, ISO 22000, Organic).
 Handling of product recalls or safety alerts.
5. Sustainability Practices
 Use of eco-friendly packaging (biodegradable, recyclable).
 Support for local and seasonal sourcing.
 Efforts to reduce carbon footprint in supply chain (shorter transport routes, energy-
efficient storage).
  Ethical sourcing (fair trade, no exploitation in supply chain).
6. Supplier Relationship & Service
 Responsiveness to communication and problem-solving.
 Willingness to innovate (e.g., providing alternative products when out of stock).
 Cooperation during audits or quality checks.
 Professionalism of delivery staff and account managers.
7. Financial Stability & Reliability
 Consistency in maintaining stock levels.
 Ability to scale supply during peak seasons/events.
 Credit facilities and favorable payment terms.
 Long-term viability of supplier’s business.
References (APA 7th Edition)

 Aschemann-Witzel, J., Varela, P., & Peschel, A. O. (2020). Consumers’ categorization of

food ingredients: Do consumers perceive them as ‘clean label’ producers expect? Food
Quality and Preference, 85, 103925. https://doi.org/10.1016/j.foodqual.2020.103925

 Clune, S., Crossin, E., & Verghese, K. (2017). Systematic review of greenhouse gas
emissions for different fresh food categories. Journal of Cleaner Production, 140, 766–
783. https://doi.org/10.1016/j.jclepro.2016.04.082

 FAO. (2020). Sustainable healthy diets – Guiding principles. Food and Agriculture
Organization of the United Nations. https://www.fao.org/3/ca6640en/ca6640en.pdf

 Goggins, G., & Rau, H. (2016). Beyond calorie counting: Assessing the sustainability of
food provided for public consumption. Journal of Cleaner Production, 112, 257–266.
https://doi.org/10.1016/j.jclepro.2015.06.035

 Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on
how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3),
354–377. https://doi.org/10.1177/1096348006286797

 Melini, F., & Melini, V. (2019). Gluten-free diet: Gaps and needs for a healthier diet.
Nutrients, 11(1), 170. https://doi.org/10.3390/nu11010170

 Sabaté, J., & Soret, S. (2014). Sustainability of plant-based diets: Back to the future. The
American Journal of Clinical Nutrition, 100(1), 476S–482S.
https://doi.org/10.3945/ajcn.113.071522

 Willett, W., Rockström, J., Loken, B., et al. (2019). Food in the Anthropocene: The
EAT–Lancet Commission on healthy diets from sustainable food systems. The Lancet,
393(10170), 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4