Optimizing Menu Items and Cost for a Restaurant

This assignment provides a comprehensive report on the menu items offered by O Bar and Dinning restaurant. The report includes a list of best-selling menu items, their costs, and an analysis of different dishes to identify which ones feature well in context to profitability. It also discusses how to adjust menu items to meet food cost, providing examples of various dishes such as Broad bean and Feta Arancinis Balls, Dessert platter, and others. The report concludes by emphasizing the importance of understanding customer tastes and preferences for effective serving.

COMMERCIAL
COOKERY

INTRODUCTION
Commercial cookery is the way of mass production or safety culinary. It is cooking at
large scale for earning money and includes apparatuses. The term food services denotes to any
business or operations which prepares food for consumption. It is divided into three main
categories such as quick service, non-commercial and full service (Taste, 2019). The given
assignment is based on O Bar and Dinning restaurant which provides different dishes to
customers at Australia. It is planning to make new types of dishes for their consumers. In order
to fulfils their need and demand it has used multi cuisine style in establishment and used Table
d'hôte menu. The selling items includes entree, soup, main course, desert and others.
A) Menu content different choices
Types of customers
Regular customers- These kinds of consumers are love to every thing and coming to restaurant
for while. They are bigger supporters and love food.
Cuisine Styles used in establishment
Multi cuisine
Menu types used in the establishment
Table d'hôte menu
Best selling menu items Example Cost
Entrée  Broad bean and Feta
Arancinis Balls
 Three- bean Salad with
Haloumi
$130
$50.06
Soup  Mushroom soup
 Roast vegetable and Chickpea
Soup
$16.584
$28.2785
Main Course  Tangy honey and mustard
chicken
$50.64

 Garlic and herb bread $21.965
Dessert  Dessert platter
 Chocolate pudding bar
$67. 79
$30.622
Special/ Other  Special K brekkie bread
 Special lemon slice
$70.77
$19.71
B) Dishes must provide balanced variety an offer and with in courses offerers
Entrees
Items Broad bean and Feta
Arancinis Balls
Greens with almonds
and cranberries
Three- bean Salad
with Haloumi
Colours Golden brown Green and white Yellow and green
Cooking methods Bake Boil Boil and fry
Delicacies Desirable According to need Peculiarly distinctive
Flavours Basil leaves Honey Red wine vinegar
Presentation Fresh tomato salsa Almond, fetta and
lemon zest.
Haloumi slices
Seasonally available
ingredients
Shelled fresh broad
beans
Cranberries and Dijon
mustard
Green beans and
Eschalots.
Tastes Salty Sour and sweet Sour
Textures Crunchy Soft Soft
Soup
Items Mushroom soup Roast vegetable and
Chickpea Soup
Minestrone soup
Colours Brown Brown Reddish
Cooking methods Boiling Boiling Boiling

Delicacies Peculiarly distinctive Peculiarly distinctive Desirable
Flavours Dijon mustard Garlic cloves Garlic
Presentation Drizzle with
remaining cream
Season with pepper Sprinkle with
parmesan
Seasonally available
ingredients
Mushroom Zucchini and
chickpeas
Borlotti beans, jap
pumpkin
Tastes Salty Sweet Salty
Textures Soft Soft Soft
Main courses
Items Tangy honey &
Mustard chicken
Roasted spatchcocks
with blood-plum
glaze
Garlic and herb
bread
Colours Brown chicken with
green salad
Golden brown and
garnish with green
beans
Yellowish green
Cooking methods Baked Roasted Baked
Delicacies Peculiarly distinctive Desirable Peculiarly distinctive
Flavours Lemon wedges and
honey
Lemon Sweet smoked
paprika
Presentation Grilled mustard
chicken with Salad
and lemon
Spatchcocks with
apples, vegetables,
crumble and sauce.
Sprinkled with
parsley leaves
Seasonally available
ingredients
Available in all season All ingredients are
available in all the
season
Flat-leaf parsley
leaves

Tastes Tender and moist Sour and sweet Buttery
Textures Soft Soft Crispy
Deserts
Items Dessert platter Warm peach and
almond dessert cake
Chocolate pudding
bar
Colours Vibrant colours Yellowish Brown
Cooking methods Baked and refrigerate Baked Refrigerate
Delicacies Desirable Desirable Desirable
Flavours Chocolate and cream Vanilla custard and
frozen raspberries
Sweetened condensed
milk and chocolate
Presentation Drizzle with melted
white chocolate and
top with remaining
nuts
Warm dusted with
icing sugar
Dust with drinking
chocolate
Seasonally available
ingredients
Available in all season Raspberries Ingredients available
in all season
Tastes Sweet Sweet Sweet
Textures Soft Soft Soft
Special
Items Special K brekkie
bread
Special K Breakfast
balls
Special lemon slice
Colours Brown Light brown Yellow and white
colour
Cooking methods Baked Refrigerate Bake

Delicacies Extremely desirable According to taste Extremely desirable
Flavours Apple puree,
strawberries and
ricotta
Honey, cinnamon and
coconut
Butter
Presentation Slice and garnish with
ricotta
Garnish with coconut
mixture
Dust with extra icing
sugar to serve
Seasonally available
ingredients
Available in all season Medjool dates Ingredients available
in all season
Tastes Sweet Sweet Sour
Textures Crunchy Crunchy with soft
texture.
Soft

C) Present dish to chef or trainer and also obtain feedback
Under this, there are different dishes which are presented in front of Trainer and they will
give their feedback about them.
Entrée
Dishes Feedback entitled Changes
Broad bean and Feta
Arancinis Balls
This dish is delicious and the
presentation of this dish is so
attractive.
Nothing need to change.
Greens with almonds and
cranberries
Satisfactory dish Presentation is messy so it
needs to be attractive.
Three- bean Salad with
Haloumi
Half cooked Needs more baked.
Soup
Dishes Feedback entitled Changes
Mushroom soup Seems not good and attractive Need to add more ingredients.
Roast vegetable and Chickpea
Soup
Colour of this dish is not good. There is a requirement to
change taste of this dish.
Minestrone soup It seems so colourful. There is a need to increase
quantity of water.
Main courses
Dishes Feedback entitled Changes
Tangy honey & Mustard
chicken
The chicken is more baked.
The colour and presentation is
not so good.
Need to presentation of dish
more attractive.
Roasted spatchcocks with
blood-plum glaze
Dish is not attractive and taste
is not so good.
Requirement to make changes
in presentation.

Garlic and herb bread The taste of this this is good
and people will like this most.
There is no need to change in
this dish.
Desserts
Dishes Feedback entitled Changes
Dessert platter This dish is so attractive and
some of donuts are too sweet.
Taste should be proper and use
less sweet.
Warm peach and almond
dessert cake
The colour and taste is good. Requires to include more
ingredients.
Chocolate pudding bar There is not presentation on
this dish.
Requires to more baked and
presentation should be
attractive.
Special
Dishes Feedback entitled Changes
Special K brekkie bread Colour and presentation of this
dish is attractive.
No changes are required.
Special K Breakfast balls No presentation. Need some presentation on
dish and add more ingredients.
Special lemon slice More sour and need some
sweetness.
Require more ingredient.
D) Standard recipe cards for each dish by listing ingredients and needed quantities
Entrées
Standard Recipe Card
Name of dish: Broad bean and Feta Arancinis Balls Portion nos.:
Reference source: www.taste.com Portion size: Small
Portion cost: $34.7 Sales price at: $133.021765
(15% food cost)

Item Specification
Weight
kg/I/unit Cost per kg/I/unit Actual cost ($)
Water Water 1 litre $0.9711 per 1 litre 0.9711
Grain rice
Medium grain
white rice 5kg $0.32 per 100G 16
Eggs, lightly
whisked Eggs 12 Pack 700g $0.60 per 100G 4.2
Parmesan or
vegetarian cheese Hard cheese 1KG $47.00 per 1KG 47
Freshly ground black
pepper Black pepper
50g
$0.73 per 10G 3.65
Shelled fresh broad
beans
Fresh broad
beans 100g $20.40 per 400g 5.1
Soft feta, finely
crumbled (clover
creek brand) Fetta 450g $20.00 per 1Kg 9
45g (¼ cups) toasted
pine nuts
Toasted pine
nuts
50g
$85.00 per 1Kg 4.25
1 ½ tablespoons
finely shredded fresh
basil leaves Basil leaves
15g
$2.00 per 10G 3
(2/3 cups) plain flour White flour
1kg
$0.75 per 1Kg 0.75
Eggs, lightly
whisked, extra Eggs 12 Pack 700g $0.60 per 100G 4.2
Breadcrumbs
Dry
Breadcrumbs 750g $0.50 per 100G 3.75
Vegetable oil, for
deep fry Vegetable oil 4L $0.22 per 100mL 8.8
Fresh tomato salsa
(Golden circle
Golden Tomato 1 kg $5.00 per 1 kg 5

brand), for serving
Total cost 115.6711
Portion cost 34.7
METHODS
Step1: First place rice and water in medium size saucepan and heat high until it get boiled.
Reduce heat from high to low and cook for 10 minutes or until tender comes. Remove saucepan
from heat and set aside to stand it for 10 minutes more. After that transfer cooked rice to large
size bowl. Set aside for 15 minutes for cooling of rice. Add eggs and parmesan with stir until it
is combined properly. Taste and season with pepper.
Step 2: Cook broad beans in medium saucepan of salted boiling water for 5 minutes or until it
tender. Keep it aside for 5 minutes or cool enough to handle it and remove outer cover or skin.
After that place broad beans in bowl for food processor and process until roughly chopped. Now
transfer beans to medium bowl and add feta, basil and pine nuts. Taste and season with pepper.
Step 3: Line baking tray with non stick baking paper. In order to divide rice mixture into 12
equal portions use wet hands. Roll each equal parts into ball and press thumbs into centre of 1
ball to make large size. After that place 3 teaspoonfuls of broad beans mixture in indent and
moulding rice around filling to enclose it. Repeat this process with remaining portion of rice and
broad bean mixture.
Step 4: Rolling rice balls in to flour for light coat and shaking off in case of any excess. Again
rolling it into extra egg and then breadcrumbs. Placing on lined tray and cover with plastic wrap
and fridge it for 1 hour or until firm.
Step 5: Heat the oil enough in large deep frying or saucepan over medium high heat in order to
reach depth of 6 cm. In order to test oil is hot enough cube of bread should be turned golden
brown in 10 seconds. Deep fry 3 arancini balls for 3- 4 minutes or until it turn golden brown.
After that transferring paper towel to drain and repeat it for 3 more times for remaining batches.
Serve it with fresh tomato salsa.

Standard Recipe Card
Name of dish: Greens with almonds and cranberries Portion nos.:
Reference source: www.taste.com Portion size: Large
Portion cost: $22.26 Sales price at: $39.75
(25% food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit Actual cost ($)
Peas, ends trimmed Snow peas 150g
$1.67 per
100G 2.5
Beans, ends
trimmed, halved
diagonally Green beans 500g $7.80 per 1Kg 3.9
Cranberries Dried 150g
$20.00 per
1Kg 3
Lemon, zested Juiced lemon 1 each $1.20 per 1Ea 1.2
Marinated fetta,
drained reserving 2
tbs oil Drained 450g
$20.00 per
1Kg 9
Honey Sweet 400g
$1.63 per
100G 6.5
Mustard Dijon mustard 170g
$1.65 per
100G 2.8
Australian Flaked
Almonds, toasted
Coles Flaked
Almonds 100g $2.90 per 100g 2.9
Total cost 31.8
Portion cost 22.26
METHODS
Step 1: Take a saucepan and Cook beans in it by boiling water for the 2 to 3 minutes. After
then turn off gas and keep water for cold. Drain in better manner.

Step 2: Take a bowl and mix lemon juice and cranberries both. For get soften, set aside for at
least 5 mins. After then, add honey, mustard and reserved oil. There is a need to whisk for well
combined. Add bean mixture and also toss to the coat.
Step 3: Place mixture of bean on serving platter. For sprinkle, add lemon zest, fetta and almond.
NUTRITION Value
ENERGY 782 kj
FAT TOTAL 10g
SATURATED FAT 4g
FIBRE 4g
PROTEIN 9g
SODIUM 317mg
CARBS (SUGAR) 13g
CARBS (TOTAL) 15g

Standard Recipe Card
Name of dish: Three- bean Salad with Haloumi Portion nos.:
Reference source: www.taste.com Portion size: Medium
Portion cost: $20.63 Sales price at: 50.33
( 22 % food cost)
Item Specification
Weight
kg/I/unit Cost per kg/I/unit
Actual
cost ($)
Eschalots
Eschalots
chopped 100G $1.30 per 100g 1.3
2 tablespoons red wine
vinegar
Red wine
vinegar 500mL $0.60 per 100mL 3
2 tablespoons olive oil and
extra brush Olive oil 750mL $2.00 per 100mL 15
Pinch of caster sugar Caster sugar 1kg $0.25 per 100G 2.5
Canned butter beans, rinsed
and drained Butter beans 400g $1.88 per 1Kg 0.75
French or thin green beans
and trimmed
Fresh green
beans 227g $12.16 per 227g 12.16
Fresh butter beans and
trimmed
Fresh butter
beans 100g $1.55 per 100g 1.55
Packet of haloumini cheese,
drained and cut into 8 slices
Haloumini
cheese 220g $22.73 per 1Kg 5
Total cost 41.26
Portion cost 20.63
METHOD
Step 1: First place eschalot, vinegar, sugar and oil in small bowl and season to taste. Use whisk
to combine and keep aside.
Step 2: Place canned butter beans in large size bowl. Cook fresh butter beans and green beans
in saucepan for boiling salted water for 2-3 minutes. Now drain it properly and add bowl with

canned beans while it is hot.
Step 3: Heating non stick fry pan over high heat and brush haloumi with oil and sear in pan for
1 minute each until it turn brown.
Step 4: After place beans on 4 plates, top with 2 haloumi slices and drizzling with dressing.
Nutrition Value
ENERGY 1134 kj
FAT TOTAL 20g
SATURATED FAT 8g
FIBRE 3g
PROTEIN 16g
CHOLESTEROL 33mg
SODIUM 1818.76mg
CARBS (SUGAR) 4g
CARBS (TOTAL) 5g

Soup
Standard Recipe Card
Name of dish: Mushroom soup Portion nos.:
Reference source: www.taste.com Portion size: Large
Portion cost: $9.674 Sales price at: $17.6896
(28% food cost)
Item Specification Weight kg/I/unit Cost per kg/I/unit
Actual cost
($)
Brown onion, finely
chopped Brown onion 180g $2.90 per 1Kg 0.52
Thinly sliced
mushrooms mushrooms 500g $12.00 per 1Kg 6
Mustard
Dijon
mustard 170g $1.65 per 100G 2.8
Cups (1L) vegetable
stock
Cream
Thickened
cream 600ml $0.75 per 100mL 4.5
Total cost 13.82
Portion cost 9.67
METHODS
Step 1: Take a sauce pan and heat over the medium heat. Add some onion in it and cook,
stirring for almost 5 mins until it get soften. Add some mushroom in it and the leave for cook
until the mushroom is tender. Add some of the mustard and then stir for combine. In this, add
mustard and bring to simmer. For 15 mins, stirring or cook and add soup slightly. Keep aside
for cool.
Step 2: Under this, For blend smooth, use stick blender. Stir it in half cream.
Step 3: Ladle soup when serving in the bowls.

NUTRITION Value
ENERGY 656 kj
FAT TOTAL 12g
SATURATED FAT 8g
FIBRE 3g
PROTEIN 5g
SODIUM 1058mg
CARBS (SUGAR) 3g
CARBS (TOTAL) 4g

Standard Recipe Card
Name of dish: Roast vegetable and Chickpea Soup Portion nos.:
Reference source: www.taste.com Portion size: Medium
Portion cost: $12.295 Sales price at: $29.508
(20% food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost
($)
Eggplant, cut into 2cm
pieces Eggplant 500g $6.90 per 1Kg 3.45
Small (500g) orange sweet
potato, peeled, cut into 2cm
pieces Peeled potato
350g
$4.50 per 1Kg 1.57
Zucchini, cut into 2cm
pieces
Thin-skinned
cultivar
150g
$5.90 per 1Kg 0.89
Onions, cut into wedges Red onion 200g $3.50 per 1Kg 0.7
Cup extra olive oil Virgin olive 500mL
$1.00 per
100mL 5
Garlic cloves, Crushed garlic 140g $0.29 per 10G 4
Can diced Italian tomatoes
Diced
tomatoes 800g $1.88 per 1Kg 1.5
Cups Massel vegetable
liquid stock Liquid 1 l
$0.30 per
100mL 3
Cans chickpeas, drained,
rinsed Drain raisen 400g $3.75 per 1Kg 1.5
Cup flat-leaf parsley leaves,
chopped Chopped 1 bunch $2.98 per 1Ea 2.98
Total cost 24.59
Portion cost 12.3
METHODS
Step 1: Preheat the oven at 230°C. Take 2 large size roasting pans with the baking paper

(non- sticky). Take a large size bowl and mix Sweet potato, onions, zucchini and eggplant.
Add some oil and also season with the pepper. For coat well, toss the vegetables. Spread them
on trays and also roast, swapping all vegetables after the 30 minutes. For last five minute of
the cooking, sprinkle garlic on the top.
Step 2: Take large saucepan and place tomatoes, two cup of water, stock and roast vegetables.
Partially covered the pan in simmer mode for at least 20 minutes.
Step 3: In this step, remove the soup from heat and stir parsley. After then, session it with the
pepper. Take bowls for ladle soup and then serve.
NUTRITION Value
ENERGY 1395 kj
FAT TOTAL 16g
SATURATED FAT 2g
FIBRE 10g
PROTEIN 11g
SODIUM 860.02mg
CARBS (SUGAR) 12g
CARBS (TOTAL) 33g

Standard Recipe Card
Name of dish: Minestrone soup Portion nos.:
Reference source: www.taste.com Portion size: Small
Portion cost: $15.33 Sales price at: $58.766265
(15 % food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit
Actual
cost ($)
Tomatoes Diced peeled 400g $2.50 per 1Kg 1
Potatoes, peeled, chopped Pontiac 1kg $3.50 per 1Kg 3.5
Jap pumpkin or butternut,
deseeded, peeled, chopped
Chopped
Pumpkin 1 kg $1.99 per 1 kg 1.99
Onion, chopped Brown onion 180g $2.90 per 1Kg 0.52
Carrot chopped Red carrot 170g each $2.20 per 1Kg 0.37
Sticks with leaves, chopped Celery sticks 1 bunch $3.90 per 1Ea 3.9
Garlic clove Chopped 140g $0.29 per 10G 4
Oregano leaves Dried
18g
$2.56 per 10G 4.6
Water Boiled water 1 litre
$0.9711 per 1
litre 0.9711
Zucchini
Small size
chopped Zucchini 1KG $5.90 per 1KG 5.9
Macaroni Small size 500g $0.39 per 100G 1.95
Can borlotti beans Rised 400g $2.50 per 1Kg 1
Firmly packed roughly
chopped fresh parsley
Continental
Parsley 15g $2.00 per 10G 3
Salt & freshly ground
pepper Black Pepper 100g $6.60 per 100g 6.6
Extra olive oil Virgin Olive 500ml $1.00 per 100mL 5
Vegetarian cheese, finely
shredded Hard cheese 200 g $6.80 per 200g 6.8
Total cost 51.1011

Portion cost 15.33
METHODS
Step 1: Place potatoes, tomatoes, pumpkin, carrots, garlic, onion, celery and oregano in big size
saucepan.
Step 2: Stir in water and boil with high medium and high heat. After that reduce heat to medium
and cook for almost 45 minutes.
Step 3: Add zucchini and macaroni and cook for 10 minutes. Stir it in beans and cook for 5
minutes or until zucchini and pasta are tendered.
Step 4: Stir in parsley and taste and season with pepper and salt. Put in serving bowl. Drizzle
with olive oil and sprinkle with parmesan and serving it immediately.
NUTRITION Value
ENERGY 1699 kj
FAT TOTAL 16g
SATURATED FAT 4g
FIBRE 6g
PROTEIN 18g
CARBS (TOTAL) 41g

MAIN COURSE
Standard Recipe Card
Name of dish: Tangy honey and mustard chicken Portion nos.:
Reference source: www.taste.com Portion size: Large
Portion cost: $ 12.84 Sales price at: $49.648
( 26% food cost)
Item Specification Weight kg/I/unit
Cost per
kg/I/unit
Actual
cost ($)
Mustard Dijon mustard 170g $1.65 per 100G 2.8
Honey Sweet 400g $1.63 per 100G 6.5
Tomato paste Liquid 500g $0.25 per 100G 1.25
Sauce
Worcestershire
sauce 290ml $1.16 per 100mL 3.35
Chicken thigh fillets Chicken 1.2 kg $11.50 per 1Kg 13.8
Green beans, halved Halved 500g $7.80 per 1Kg 3.9
Baby cos lettuce, leaves separated 2 pack $1.25 per 1Ea 2.5
Punnet grape tomatoes Halved tomatoes 200g $12.50 per 1Kg 2.5
Spring onions, trimmed Sliced onion 1 bunch $2.50 per 1Ea 2.5
Small avocado Chopped avocado 1 each $2.50 per 1Ea 2.5
Lemon wedges, to serve 1 each $1.20 per 1Ea 1.2
Total cost 42.8
Portion cost 12.84
METHODS
Step 1: Take a bowl and add honey, mustard, Worcestershire sauce, honey, pepper and salt and
then combine. Add chicken and turn for coat in mixture. Take 5 minutes for marinate.
Step 2: In boiling water, blanch beans for almost 2-3 minutes until it tender. Refresh and drain
in cold water and place bowl with the remaining ingredients.
Step 3: Take a pan and health oil over the high heat. In the 2 batches, cook chicken for 4 to 5
minutes every side until cooked, service it with lemon and salad.

NUTRITION VALUE
ENERGY 1852 kj
FAT TOTAL 27g
SATURATED FAT 7g
FIBRE 5g
PROTEIN 39g
CHOLESTEROL 158mg
SODIUM 345.06mg
CARBS (SUGAR) 8g
CARBS (TOTAL) 9g

Standard Recipe Card
Name of dish: Garlic and herb bread Portion nos.:
Reference source: www.taste.com Portion size: Small
Portion cost: $5.73 Sales price at: $21.583
( 12 % food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost
($)
Baguettes Soft baguettes 350g $1.50 per 1Ea 1.5
Butter Soft butter 250g $1.48 per 100G 3.7
Garlic cloves Crushed garlic 140g $0.29 per 10G 4
Finely chopped fresh
flat-leaf parsley leaves Chopped leaves 15g $2.00 per 10G 3
Finely chopped fresh
oregano leaves Oregano leaves 18g $2.56 per 10G 4.6
Pinch sweet smoked
paprika Smoked paprika 100g $2.30 per 100g 2.3
Total cost 19.1
Portion cost 5.73
Methods
Step 1: Preheat oven to 240C/220C. Take bread and then cut it in ten 2.5cm-thick slices.
Step 2: Combine garlic, oregano, paprika, butter and parsley in bowl. After then season with
pepper and salt. Spread the mixture on each slice of bread.
Step 3: Bake it for 10 to 12 minutes until bread is crispy.
NUTRITION VALUE
ENERGY 910 kj
FAT TOTAL 16.4g
SATURATED FAT 10.3g

FIBRE 1.4g
PROTEIN 2.7g
CHOLESTEROL 48mg
SODIUM 309mg
CARBS (TOTAL) 14.5g
Standard Recipe Card
Name of dish: Roasted Spatchcocks with Blood- plum glaze Portion nos.:
Reference source: www.taste.com Portion size: Large
Portion cost:$44.82 Sales price at:$81.9584
( 28 % food cost)
Item Specification Weight kg/I/unit Cost per kg/I/unit
Actual
cost ($)
Blood-plum Paste 2 $7.99 per 1 kg 0.84
Lemon Juice 500mL $0.33 per 100mL 1.65
Butter Unsalted 250g $1.48 per 100G 3.7
Spatchcocks Chicken 1 kg $17.00 /per 1KG 17
Sprigs, plus 8 small
extra sprigs Rosemary springs 16g $1.25 per 10G 2
Slices flat pancetta or
streaky bacon Pancetta 1 kg $26.99 per 1kg 26.99
Apple Baby apple 40g $6.75 per 100G 2.7
Baby vegetables Green vegetables 1 bunch $2.50 per 1Ea 2.5
Kumara crumble Sweet 100g $4.00 per 100G 4
Sauce Cranberry 275g $0.96 per 100G 2.65
Total cost 64.03
Portion cost 44.82
METHODS
Step 1: Preheat over to 180°C.

Step 2: Take saucepan and combine lemon juice, 100ml water and paste over the minimum heat.
Stirring and cook for at least 5 minutes until the paste dissolves and smooth liquid. Add some
butter
Step 3: Take spatchcocks for rinse and dry. Place more rosemary sprig in every cavity. After
then season the birds with pepper and salt and also overlapping the pancetta slices on each
breast. Tuck small rosemary springs in pacetta when all slices are overlap. Under this, tie the
drumsticks with kitchen string together.
Step 4: Take a large roasting pan brush with glaze or butter and place spatchcocks.
Step 5: Roast or cook for 30 minutes and keep the same for 10 minutes to rest before serving.
Step 6: For garnishing if using an apple than cut it into thin slices and brush with remaining
glaze. Put the same in a roasting pan and cook it for 15 minutes. The process of food is complete
and now serve spatchcocks with vegetables, apples, sauce and crumble.
NUTRITION VALUE
ENERGY 3012 kj
FAT TOTAL 42g
SATURATED FAT 14g
FIBRE 2g
PROTEIN 67g
CHOLESTEROL 270mg
SODIUM 589.82mg
CARBS (SUGAR) 17g
CARBS (TOTAL) 18g

Desserts
Standard Recipe Card
Name of dish: Dessert platter Portion nos.:
Reference source: www.taste.com Portion size: Medium
Portion cost: $33.895 Sales price at: $84.73
( 25 % food cost)
Item Specification Weight kg/I/unit
Cost per
kg/I/unit
Actual
cost ($)
Chocolate melts (white,
milk or dark) Dark chocolate 225g $1.86 per 100G 4.19
Fresh cherries, washed Dried 300g $16.67 per 1Kg 5
Cream cheese, at room
temperature Chopped cheese 136g $23.53 per 1Kg 3.2
Cream Sour cream
200g
$1.95 per 100G 3.9
Sugar Brown sugar
200g
$0.44 per 100G 2.2
Baileys Irish Cream
liqueur Cream liqueur
700mL
$3.57 per 100ml 25
Dark chocolate Chopped 200g $2.50 per 100G 5
Cream Pouring 300ml $0.77 per 100mL 2.3
Brownies, broken into
small chunks
Chocolate
brownies 500g $0.70 per 100G 3.5
Walnuts Chopped 500g $18.00 per 1KG 9
White chocolate, to
drizzle Melted chocolate 200g $2.25 per 100G 4.5
Total cost 67.79
Portion cost 33.9
METHOD

Step 1: First line a tray with baking powder for chocolate dipped cherries. After that melt
chocolate in microwave and stirring it in every 30 seconds until melted. Place it for cooling.
Step 2: Hold cherry by stem to dip it in melted chocolate and place it on prepared tray. Repeat
this activity with remaining cherries. Transfer this to fridge for 5 minutes for chocolate to set.
Step 3: in order to make cream cheese smooth use electric beaters for baileys dip. Add sour
cream, liqueur and brown sugar and beat for smooth. Place spoon into serving bowl.
Step 4: For chocolate brownie dip, place chocolate and cream in a heatproof bowl over
saucepan of simmering water and stir until it smooth.
Step 5: Arranging brownie pieces in base of serving bowl. Sprinkling with half pecans or
walnuts. Spoon chocolates sauce over top. Drizzle with melted white chocolate and top with
remaining nuts.
Nutrition Value
ENERGY
FAT TOTAL 280g
SATURATED FAT 142g
PROTEIN 70g
CHOLESTEROL 700mg
SODIUM 4650mg
CARBS (SUGAR) 593g

Standard Recipe Card
Name of dish: Chocolate pudding bar Portion nos.:
Reference source: www.taste.com Portion size: Small
Portion cost: $17.57 Sales price at: $27.108
( 8 % food cost)
Item Specification
Weight
kg/I/unit Cost per kg/I/unit
Actual cost
($)
Malt biscuits Biscuits 200g $0.50 per 100G 1
Crunchie bars Refrigerated 50g $2.00 per 100G 1
Condensed milk Sweet 200g $1.80 per 100G 3.6
Cream Thickened 600mL $0.75 per 100mL 4.5
Chocolate Drinking chocolate 1.25kg $1.20 per 100G 15
Total cost 25.1
Portion cost 17.57
METHODS
Step 1: Lining 3cm deep, 26cm* 16cm base lamington pan with non stick baking paper.
Layering of malt biscuits over base of pan and cutting to fit it if necessary so that base is fully
covered.
Step 2: Wrap with crunchies and still in wrappers in clean tea towel. With help of rolling pin,
bash chocolates bars so that it can broke into small pieces.
Step 3: With help of electric mixer, beat sweetened condensed milk and cream in large bowl
until thick and pale. After that stir through crunchies bar pieces.
Step 4: Spreading cream mixture over biscuits and topping with layer of biscuits. Cover, freeze
overnight or until firm. Cutting into squares to serve and dusting with drinking chocolate if
desired.
Nutrition Value
ENERGY 327 kj

FAT TOTAL 15g
SATURATED FAT 7.8g
FIBRE 1.5g
PROTEIN 4.7g
CHOLESTEROL 4.9g
SODIUM 517mg
CARBS (SUGAR) 26g

Standard Recipe Card
Name of dish: Warm peach and almond dessert cake Portion nos.:
Reference source: www.taste.com Portion size:Large
Portion cost: $12.465 Sales price at: $53.184
( 28 % food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit Actual cost
Slices in juice, drained Peach slice 350mL $8.57 per 1L 3
Butter Soft butter 250g $1.48 per 100G 3.7
Sugar Caster sugar 1kg $0.25 per 100G 2.5
Eggs Lightly beaten 700g $0.60 per 100G 4.2
Almond meal Ground almonds 180g $3.86 per 100G 6.95
Flour Plain flour 1kg $0.75 per 1Kg 0.75
Thick custard Vanilla custard
600g
$0.33 per 100G 2
Frozen Raspberries 500g
$8.00 267.2per
1Kg 4
Almonds Flaked almonds
230g
$47.83 per 1Kg 11
Sugar mixture Icing sugar 1kg $0.35 per 100g 3.45
Total cost 41.55
Portion cost 12.47
METHOD
Step 1: Preheat oven to 180c/160c fan forced. Grease 3cm deep, 18cm * 28cm base slice pan.
Place peaches on plate lined with paper towel and pat dry.
Step 2: With help of electric mixer, beat sugar and butter until light and fluffy. After that add
egg 1 at time beating well each time. Stir in almond, meal, flour and custard.
Step 3: Spread mixture into pan and pressing peaches and raspberries into top. Sprinkle with
almonds and bake for 40 minutes or until turn into golden. Now cool in pan for 15 minutes and

serving with dusted icing sugar.
Nutrition Value
ENERGY 1394 kj
FAT TOTAL 21g
SATURATED FAT 8g
FIBRE 3g
PROTEIN 7g
CHOLESTEROL 85mg
SODIUM 108.84mg
CARBS (SUGAR) 19g
CARBS (TOTAL) 27g

Special
Standard Recipe Card
Name of dish: Special K brekkie bread Portion nos.:
Reference source: www.taste.com Portion size: Medium
Portion cost: $29.49 Sales price at: $68.977
(8% food cost)
Item Specification Weight kg/I/unit Cost per kg/I/unit
Actual cost
($)
Special K original Special 300g $1.60 per 100G 4.8
Roughly Banana Mashed banana 180g $2.50 per 1Kg 0.45
Apple Puree 355mL $1.41 per 100mL 5
Oil Coconut oil 225g $2.22 per 100G 5
Egg Brown egg 700g $0.60 per 100G 4.2
Sugar Brown sugar 500g $0.44 per 100G 2.2
Vanilla extract Vanilla 50mL $1.48 per 10mL 7.4
Wholemeal flour
Self-raising
flour 1kg $2.00 per 1Kg 2
Powder Baking powder 125g $1.67 per 100G 2.09
Milk Reduced-fat 2L $2.10 per 1L 4.19
Pecans Chopped 400g $30.00 per 1Kg 12
Strawberries Pieces 500g $8.80 per 1Kg 4.4
Smooth ricotta Reduced-fat 500g $12.50 per 1Kg 6.25
Total cost 59.98
Portion cost 29.49
METHODS
Step 1: Use oven and preheat it to 180C/160C. Take loaf pan and grease it 7cm, 11cm x 21cm.
Line it with baking paper and the paper should be extended to 2 cm above the all edges of pan
on all the sides.
Step 2: Reserve cereal. Take food processor and place vanilla, sugar, coconut oil, banana, apple

and egg. Process them until smooth. Add some milk, flour, pecans, baking powder and other
remaining cereal. Combine them.
Step 3: Turn mixture in prepared pan and also smooth top. Sprinkle with pecans and
strawberries. Need to crush the reserved cereal lightly and sprinkle on top. Bake it for around 1
hour 10 minutes or skewer inserted in centre comes to clean. After then transfer wire rack for
cooling, serve with the ricotta.
Nutrition Value
ENERGY 920kj
FAT TOTAL 10g
SATURATED FAT 4g
PROTEIN 11g
CHOLESTEROL 100mg
SODIUM 600mg
CARBS (SUGAR) 3g

Standard Recipe Card
Name of dish: Special lemon slice Portion nos.:
Reference source: www.taste.com Portion size: Small
Portion cost: $4.887 Sales price at: $17.919
(10 % food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit
Actual cost
($)
Butter, softened Unsalted butter 250g $1.48 per 100G 3.7
Sugar, plus extra to dust Icing sugar
500g
$0.37 per 100G 1.85
Flour, sifted Plain flour 1kg $0.75 per 1Kg 0.75
Lemons Sour 1 each $1.20 per 1Ea 1.2
Eggs White eggs 700g $0.60 per 100G 4.2
Sugar Caster sugar 1kg $0.25 per 100G 2.5
Powder Baking power 125g $1.67 per 100G 2.09
Total cost 16.29
Portion cost 4.89
METHODS
Step 1: Make a line base and grease of 30 cm x, 20cm 4 cm- deep slice pan.
Step 2: Take a food processor and place icing sugar and butter in it. Process this until it
combined in well manner. After then add 2 cups of flour and also process until mixture come
together in ball. Press base of prepared pan and leave for call for at least 15 minutes.
Step 3: Preheat oven to 170°C.
Step 4: Use oven an d place pan and bake for around 15 minutes. After then set it aside for cool
while prepare topping. Grate rind from 2 lemons finely and then juice all.
Step 5: Take large size bowl and whisk caster sugar and eggs together until combined well.
Add baking powder, juice, remaining flour and rind in it. Pour the mixture on cooled base and
then return to the oven for around 30 minutes until the topping is properly set and also tinged the

golden.
Step 6: Additional icing sugar required for dust to serve.
Nutrition Value
ENERGY 29kj
FAT TOTAL 0.3g
SATURATED FAT 0.04g
FIBRE 2.8g
PROTEIN 1.1g
CARBS (SUGAR) 2.5g
CARBS (TOTAL) 2.8g

Standard Recipe Card
Name of dish: Special K Balls Portion nos.:
Reference source: www.taste.com Portion size: Medium
Portion cost: $18.395 Sales price at: $42.3085
(15 % food cost)
Item Specification
Weight
kg/I/unit Cost per kg/I/unit
Actual cost
($)
Fresh medjool dates,
pitted Chopped 100g $3.80 per 100g 3.8
Almond Almond spread 325g $1.75 per 100G 5.7
Cashews Raw cashews 400g $22.50 per 1Kg 9
Honey Sweet 400g $1.63 per 100G 6.5
Cinnamon
Ground
cinnamon 28g $0.93 per 10G 2.6
Special K original K original 300g $1.60 per 100G 4.8
Coconut
Desiccated
coconut 500G $8.78 per 1Kg 4.39
Total cost 36.79
Portion cost 18.4
METHODS
Step 1: Place, spread, honey, dates, cinnamon, cashews, coconut and cereal in food processor. It
will process until it combined well and coarse the mixture forms.
Step 2: Crushing the remaining cereal and then place in bowl. After then add some coconut and
stir combine. Press and then roll of mixture of dates in to ball. There is a need to roll of dates in
mixture of coconut to coat. Keep on the large place. After this, refrigerate the balls for almost 20
minutes and then serve it.
Nutrition Value
ENERGY 1250kj

FAT TOTAL 10.8g
SATURATED FAT 6.5g
FIBRE 0.8g
PROTEIN 10g
SODIUM 133.4mg
CARBS (SUGAR) 31.5g
F) Identify dishes that feature best in context to profitability
Under this, there are many different dishes available which are according to taste and
preferences of consumers and also attract them in an effective manner. There are different kind
of dishes which gives profitability like for an instance Special K brekkie bread, Broad bean and
Feta Arancinis Balls, Dessert platter, Three- bean Salad with Haloumi and Tangy honey and
mustard chicken.
Adjustment to meet food cost
Best selling menu items Example Cost
Entrée  Broad bean and Feta
Arancinis Balls
 Three- bean Salad with
Haloumi
$120.26
$41.26
Soup  Mushroom soup
 Roast vegetable and Chickpea
Soup
$14.42
$24.59
Main Course  Tangy honey and mustard
chicken
 Garlic and herb bread
$42.8
$15.3
Dessert  Dessert platter
 Chocolate pudding bar
$67.79
$25.1
Special/ Other  Special K brekkie bread $60.77