Street Food Project: Culinary Management and Project Planning

This document presents a comprehensive street food project focusing on culinary and project management principles. It begins with an introduction to the street food market, highlighting its profitability and cultural significance. The project emphasizes the importance of project management in executing tasks efficiently, including planning a menu around the Eid festival. Culinary management aspects cover menu planning, procurement, cost analysis, and hygienic standards. The team selected Shahi Tukda as the featured dish, justifying its choice based on taste, health, and cultural relevance. Menu engineering matrix was used to analyze the profitability and popularity of various food items. The report also touches on packaging, distribution, and potential future developments for the street food venture.

Street Food Project
Table of Contents

INTRODUCTION ..........................................................................................................................2
MAIN BODY...................................................................................................................................3
Project management....................................................................................................................3
Culinary management.................................................................................................................4
Justification.................................................................................................................................7
New project development model................................................................................................8
Production and procurement.....................................................................................................10
Costing......................................................................................................................................13
Sensory Characteristics.............................................................................................................14
Packaging..................................................................................................................................14
Further developments................................................................................................................14
CONCLUSION..............................................................................................................................15
REFERENCES..............................................................................................................................16
INTRODUCTION
The street food is most profitable and largest market segment. The food industry attract
the people of all age on a global scale which the amount of the varied flavour and taste are found
in ergodic corner of street and combine with the affordable rate for making a saleable and unique
product offering (Ali and et. al., 2021). For the establishment of the street food, another key
reason have been popping up in the multiple corner of this universe despite rate and profitability

of the continuous success being down is that they are essential part of the nation's culture and
local cuisine. This report will reflector description of the complex processes in the street food
project management including planning menu and menu engineering as per the importance
cultural event that is Eid. This report will also discuss concept of the project management.
MAIN BODY
Project management
To execute the major activity or task that required to be implemented to perfection
without involvement of critical errors, role of the project management is overriding as it is
related to the use of particular stream of the knowledge, technique and tool to ensure that the
team that have been gathered for the accomplishment of given objective complete them in a most
holistic manner.
Concept of the project management help the team in executing their task with perfection with no
involvement of the errors. It also help team in the allocation and a proper distribution of the
work. There are certain ways through which concept of the project management were used in
culinary project. These ways are mentioned below:
Firstly, the importance questions and topics should be addressed that started before the process
involve to complete project materialisation like event that as assumed to be chosen in order to
build functional menu round where various choices were present such as Eid. After this
discussion, it was analysed that Eid will be that event or program which the project will orb
around (Hal, King and Finlay, 2015).
 There should be sketching out of the Significant goals and scope of project that include
task like planning various menu item that reflect theme of the Eid along with the specific
task to concentrate on such as the special menu offering and other costing involved.
After this confusion and debate among team members, it was concluded to be Shahi
Tukda as it was deemed to be delightful and hearty along with the decent profit margin.
 All the roles and responsibilities should be communicated to the entire team as different
individual in team took care of the varied delegated task or project as kitchen

management and procurement, cooking and production cost analysis, distribution,
packing and menu engineering were all handled by various member in team. Standard of
the team work is very essential in the project management (Mohamed, 2015).
 Through completion of given project or task to the very end, model, concept and project
management standard were utilised to every phase in order to ensure that completion of
this project take place with minimum waste and maximum efficiency and low
production or operation cost.
Culinary management
In educational side of food industry, there are various career pathways or option that an
individual can choose to work in restaurants and hotel market segment and also gain a role in the
pre-established kitchen and they can spread out and go through with their own venture. The
culinary management is most lucrative and effective filed in the current food sector landscape as
this imparts the learning related to different comprehensive aspect including in work done in
commercial kitchen and in domain of the street food for gaining the technical expertise related to
the food services. The culinary management project or task is given to the students so that they
can expose them towards a real process included in running the own kitchen whether in luxury
space or it may be on street to teach them about business and management side of thing that are
frequently technical by its nature such as menu planning, procurement and analysis of cost
margin.
Simply, cooking and creating the food options in kitchen is minor aspect of the food
industry and since many year, it has become very essential to study about technical aspect related
to food industry. By getting an exposure to business and more convoluted technical aspect of
restaurant and kitchen management, this team will get the benefited in different aspects including
ad cost, food budgeting, planning, provisional packaging and menu planning. The street food
management in the particular is very applicable exposure for the students that are looking to
make their career in the culinary management as various established luxurious hotel or
restaurants borrow the street food concept with the purpose to prepare their dishes and taste of
masses is always dictated through the street food trends (Cabezas, 2016).

By undertaking the project in which the street food management and organisational
decision are undertaken on street level, it is analysed that practicable learning is very helpful and
useful as managing the street food stall is quite feverish and properly considering the work stress
and production cost variable is a skill or ability when developed can take individual very far in
food industry. My team was supposed to build a menu revolve around Eid and make sure the
menu reflect the culture.
The project which was allotted to me and my friends on the basis of a street food
management perspective which involved a lot of different criteria which are usually studied in
culinary management (Farrer, 2021). The project was about selecting major cultural event and
planning a street food menu item around it along with major technical undertakings which are
listed herein that me and my team was supposed to do.
 Select a cultural event and perform research to identify the significance of food items
along with the most viable one for mass production
 Planning a financially viable menu which comprises of dishes which not only satisfy the
theme of the festival but also has a decent chunk of profit margin through menu
engineering matrix and new product development model
 Complying with the set hygienic standards and using proper equipment to store and
create the dishes as the importance of cleanliness and safety is paramount to succeed in a
post pandemic world
 Planning the packaging, transport and food distribution system which will be used for the
delivery and logistical management of the final food product
 Record the progress made during the execution of the entire project cycle from beginning
to end to learn from hardships incurred and develop better competencies for future
Initially me and my team ran into a lot of problems as we lacked coordination and we did
not come to a common agreement until we all conducted our separate researches and came to a
conclusion that in the global food industry and street food scene, Muslim food and market
audience are of major significance and are also a favourite of the general public (Vargas-Sanchez
and López-Guzmán, 2022). We decided that our team will base our project around the auspicious
occasion of Eid which is a major festival which is celebrated by the Muslim population around

the world and involves a generous celebration in which spirit of brotherhood reigns supreme. In
order to plan a menu around this festival, we conducted market researches around the various
menu items which people generally consume for Eid which are listed herein.
 Chicken Shawarma – This is a very popular Middle Eastern dish in which shredded and
often time grilled pieces of chicken are loaded in a pita bread along with various
assortments of spices and sauces. It is a great bland of modernism in food centred on Eid
while also being traditional.
 Mutton Korma – This is also a very popular dish which is enjoyed on the occasion of
Eid in which a scrumptious gravy is built around the combination of meat which is slow
cooked along with yogurt and Asian and Middle Eastern spices which makes a perfect
dish which is enjoyed immensely on Eid.
 Shahi Tukda – One of the most luxurious desserts when it comes to entire grand
selection of sweet dishes that Mughal cuisine has to offer as it is made from bread, ghee,
sugar, milk and nuts and is a very rich and hearty dessert fit for a king which is why the
name 'shahi' translates to royal. This dish is accompanying with rabdi most of the time
which is made from cooking milk till its consistency turns thick and then it is sweetened
up with the use of cream and additional ingredients.
 Sheer Khurma - Every major festival has a dish which is seen as the signature dish
which the festival feels incomplete without and when it comes to Eid, this dish is Sheer
Khurma which is a very unique preparation in which milk, dates and vermicelli are
combined together along with various garnishes of dry fruits to make a hearty and filling
dessert which carries the spirit and festivities of Eid.
In order to better understand the viability of the above items and to select the most
appropriate dish for the preparation of the project, our team used the menu engineering matrix
which is a great way to analyse the profitability and popularity of the food items and its broad
classification are listed herein (Eichhorn, 2021).
 Stars – High profitability and high popularity and Shahi Tukda fit this category perfectly
as it is a novelty food item and getting decent profit margins will be facilitated through
use of slightly expensive ingredients and a classic flavour profile

 Puzzles – High profitability and low popularity, Chicken Shawarma comes in this
category as the dish can be very profitable due to the list of ingredients used and the mass
appeal but its popularity is relatively low outside middle eastern countries
 Plowhorses – Low profitability and high popularity and this analysis for perfect for
Sheer Khurma as it enjoys high mass appeal but the use of ingredients like milk and
vermicelli make it difficult for maintaining and street food profit margins
 Dogs – Low profitability and popularity and Mutton Korma was found to be faulty on
both parameters as it involved a laborious process and we wanted to centre our menu
around a dessert which is why immediately dropped the idea to include it on the menu
After due discussion, it was decided that our team will include Shahi Tukda as the food
item to focus the dish on as the dish contains unique and royal flavours which will be appreciated
by the masses as many might be getting exposed to it for the first time and it can result in decent
operating profit.
Justification
The reason behind for choosing shahi tukda is that it is the main food item which the
team has decided to focus in their street food offering.
 Shahi Tukda is one of the best food option when its about combining health with taste as
the baking method is more healthier than the fried or slow roasting method.
 It is basically a very authentic recipe and will support into the context of instant connect
with people and specially the people who are more towards it.
 As it is a very authentic recipe, tthere is a large scope of experimentation as a part of the
element of grilled and shredded manner and the other ingredients which basically
comprise the body of dish which can be switched around to include anything the ched
desires.
 Shah tukda taste can be altered according to different occasion and the kind of sauces
which can be used in order to lead to the exciting new flabvour profiles without having
any changes to the profit margins.

This dish has been selected in order to keep the project as minimal as possible as large scale
culinary projects requires a lot of management and time which their team does not have the
luxury level of planning(Arciniegas., 2021). Shahi tukda is one of the main offering which their
team will work upon because its the best menu item which combines both moden creativity and
traditional when its about food. Shahi tukda also help into this context of major deliveries and
logistics which is related to this context where food has been packed in a peroper manner without
any kind of spillage and also have an external layer that allows people to carry them from one
place to another in a manual manner which allows for more streamlined delivery which needs to
be taken place.
New project development model
When its about new product development specially into the context of food industry, the
operational part is very complex as it comes up with entirely new concept of street food which
properly needs strategy making, planning along with proper market experimentation(Block and
et.al., 2021).There are various steps of this model which has been used tro apply and also
streamlined in their street food concept which is listed here.
Shahi tukda
The first step which is involved in new product development model with context to food
products basically involves the process of recipe sourcing which their team has find out through
articles on the online basis and also by scanning nooks of cooking where they have found the
tasting recipes and vote among themselves in order to choose the one that receives the universal
praise within the team (Chong and Stephenson., 2020). After this step, it is finalised for
preparation through making fine tuned changes to the recipe and it is basically according to the
input given by the team members which has been implemented into positive manner. Shahi tukda
also allows to package it in the form of roll and it also gives the flexibility to deliver into
smoother manner.
Stages involved in culinary project
There are different steps which are involved in culinary project which is defined into the
following manner:

 Initiation: Within this stage, standards of team work has been set between the team
members and the work was thoroughly has been explained.
 Planing: within this stage, discussion has been done with support of techniques such as
brainstorming of various dishes with reference to special concept(Greenspan., 2019).
There is also discussion regarding the preparation, ingredient procurement, costing and
the way of distribution as well.
 Execution: The final stage of project management process basically involves proper
execution of projects. The dish has been prepared and fulfilled with the basic objectives
which is according t the set standards.
There is a model which has been used within product development process and their stages has
been defined into the following manner:
Stage 1: Product strategy development: Within this stage, the product strategy have been
planned into appropriate manner.
Stage 2 Product design and process development: Within this stage, the way of making
product and the process of making the product has been decided
Stage 3 Product commercialisation: It is the process which initiates before the product is ready
and it involves the turning certain ideas and concepts into products that will be accepted by the
customers or audience and ultimately being towards higher profitability(Jeong and et.al., 2019).
Stage 4: Product launch and evaluation: At the end of this stage, top management has decided
the future direction of the product and their acceptance into the company's product mix(Panicker
and Priya., 2021). In the overall manner, shahi tukda can be made into appropriate manner with
support of these different stages of product development process.
Production and procurement
The production process plays a very important role when it comes to the development of
the project. This not only assist in shaping up the framework but also help in the giving shape to
the structure of the entire project that guide the basic work and assist in framing the entire
project(Rivas Plaza, 2021). The following is the production process which involve in the project
has been discussed below: -

 kitchen is developed in which basic equipments like stoves, ovens, pots along with a
special griller are used in order to prepare the Shahi Tukda.
 Sourcing of different ingredients is done which are required to prepare the Shahi Tukda.
 Proper hygiene standard are used in order to food in the kitchen and by using proper
cleaning method like proper disinfectant sprays.
The ingredients which were procured for the Shahi Tukda. are as follows.
 Whole milk
 Sugar
 Green Cardamom
 Oil
 Bread Slices
 Cashew Nuts
 Pistachio
 Almonds
The Gang chart is prepared in order to present the different organizational activities
which bare included in the project and along with this this also showcase the activities which
used in order to prepare the Shahi Tukda which is the main dish.
Organisational activities

The above Gang chart gives details about the different types of major activities which is
conducting by the team in order to meet the requirements of the project and they will plan in
advance in to ensure that there is no encounter and hiccups in the strategic operations of the
project. Menu planning is being considered as the first step of the project in which it is being
decided that focus has been paid on the making of Shahi Tukda which is made by different
ingredients like Whole milk, Sugar, Green Cardamom, Oil, Bread Slice,Cashew Nuts, Pistachio
Almonds. The next step is the procurement as well as the making of the dish which take around
two months and the final activity of distributing the food is done on the 25 of may.
Food preparation