Commercial Cookery Report: Menu Development for Black Hide Steakhouse

This report focuses on developing an effective menu for Black Hide Steakhouse in Brisbane, considering customer profiles and maximizing restaurant profitability. It includes detailed recipe cards for various dishes, including entrees like vegetable and chickpea fritters, soups such as curried parsnip soup, main courses like marinated chicken tenderloins, desserts like chocolate truffle dessert, and special orders like barbecued butterflied turkey. The report analyzes food costs, nutritional values, and feedback from chefs and colleagues. It also assesses dishes based on profitability and provides suggestions for menu adjustments. The report is comprehensive, covering menu types, best-selling items, and customer preferences to enhance the restaurant's success.

Commercial cookery

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Entrée...............................................................................................................................................3
Standard Recipe Card (Vegetable and chickpea fritters).......................................................3
Methods .................................................................................................................................3
Nutritional values: .................................................................................................................4
Standard Recipe Card (Kumara & taleggio stack).................................................................4
Methods .................................................................................................................................5
Nutritional values: .................................................................................................................5
Standard Recipe Card (Fig and goat's cheese pizzas)............................................................6
Methods .................................................................................................................................6
Nutritional values: .................................................................................................................6
Balanced Variety....................................................................................................................7
Feedback from the Chefs and Colleagues..............................................................................7
Soups ...............................................................................................................................................8
Standard Recipe Card(Curried parsnip soup).........................................................................8
Methods .................................................................................................................................9
Nutritional values: .................................................................................................................9
Standard Recipe Card(Cauliflower cheese soup).................................................................10
Methods ...............................................................................................................................10
Nutritional values: ...............................................................................................................11
Standard Recipe Card(Roasted tomato and capsicum soup)................................................11
Methods ...............................................................................................................................12
Nutritional values: ...............................................................................................................12
Balance variety.....................................................................................................................12
Feedback from the Chefs and Colleagues............................................................................13
MAIN COURSE............................................................................................................................13
Standard Recipe Card(Roast potatoes with cumin salt).......................................................13
Methods ...............................................................................................................................14
Nutritional values: ...............................................................................................................14

Standard Recipe Card(Carrot fritters)..................................................................................14
Methods ...............................................................................................................................15
Nutritional values: ...............................................................................................................15
Standard Recipe Card(Marinated chicken tenderloins with balsamic glaze on red risotto).16
Methods ...............................................................................................................................17
Nutritional values: ...............................................................................................................18
Balanced Variety..................................................................................................................18
Feedback from the Chefs and Colleagues............................................................................19
DESSERT......................................................................................................................................19
Standard Recipe Card(Chocolate truffle dessert).................................................................19
METHOD.............................................................................................................................20
Nutritional values: ...............................................................................................................20
Standard Recipe Card(Tim Tam dessert shooters)...............................................................20
Methods ...............................................................................................................................21
Nutritional values: ...............................................................................................................21
Standard Recipe Card('Better than Brad Pitt' five-layer dessert )........................................22
Methods ...............................................................................................................................22
Nutritional values: ...............................................................................................................23
Balance Variety....................................................................................................................24
Feedback from the Chefs and Colleagues............................................................................24
Special orders.................................................................................................................................25
Standard Recipe Card(Barbecued butterflied turkey)..........................................................25
Methods ...............................................................................................................................26
Nutritional values: ...............................................................................................................26
Standard Recipe Card(Pumpkin, spinach & ricotta cannelloni )..........................................26
Methods ...............................................................................................................................27
Nutritional values: ...............................................................................................................28
Standard Recipe Card(Cauliflower and broccoli gratin)......................................................28
Methods ...............................................................................................................................29
Nutritional values: ...............................................................................................................30
Balance variety.....................................................................................................................30

Feedback from the Chefs and Colleagues............................................................................30
Dishes that feature best in terms of profitability and make adjustments to meet food cost..........31
Feedback for the entire menu.........................................................................................................32
CONCLUSION..............................................................................................................................32
REFERENCES .............................................................................................................................33

INTRODUCTION
Commercial cookery is a process of preparing food for consumption of general public. It
includes three categories i.e. quick service, full service and non-commercial (Walsh and Walsh,
2015). In this report, the chosen restaurant here is Black Hide Steakhouse, which is located on
Caxton Street Brisbane. This report is based on developing an effective menu for a restaurant in
accordance with their potential customer's profile. In addition to this, to identify the dishes which
maximises profitability of restaurant. Along with this, it also gives emphasis on the overall food
cost as per the sales figures in order to increase customer reach of an restaurant.
MAIN BODY
Types of customers
Family: Customers who visits restaurants with their family member are considered as family
oriented customers. These customers often desires to visit decent place where they can spend
quality time with family members.
Cuisine Styles used in establishment
Multi cuisine restaurant
Menu types used in the establishment
à la carte
Best selling menu items Example Cost
Entrée  Fig and goat's cheese
pizzas
 Kumara & taleggio
stack
 Vegetable and
chickpea fritters
$75.8
$130.65
$32.60
Soup  Curried parsnip soup
 Cauliflower cheese
$46.85
$48.68
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soup
 Roasted tomato and
capsicum soup
$53.95
Main Course  Roast potatoes with
cumin salt
 Marinated chicken
tenderloins with
balsamic glaze on red
risotto
 Carrot fritters
$28.34
$89.33
$45
Dessert  CHOCOLATE
TRUFFLE DESSERT
 Tim Tam dessert
shooters
 'Better than Brad Pitt'
five-layer dessert
$21.02
$39.65
$60.88
Special/ Other  Barbecued butterflied
turkey
 Pumpkin, spinach &
ricotta cannelloni
 Cauliflower and
broccoli gratin
$56.35
$52
$75.06
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Entrée
Standard Recipe Card (Vegetable and chickpea fritters)
Name of dish: Vegetable and chickpea fritters Portion nos.: 6
Reference source: www.taste.com Portion size: Small
Portion cost: 8.616 Sales price at: 35.0384
(22 % food cost)
Item Specification Weight kg/I/unit
Cost per
kg/I/unit Actual cost ($)
Chickpea
s Rinsed, drained 400g $3.75 per 1kg 1.5
Carrot
Peeled, coarsely
grated
170g
$2.20 per 1kg 0.37
Baby
fennel,
Ends trimmed,
coarsely grated 100g $0.5 per 100g 0.5
Continent
al parsley Fresh and chopped 15g $2.00 per 10g 3
Flour Plain 1kg $0.75 per 1kg 0.75
Egg Lightly whisked 700g
$0.60 per
100g 4.2
Black
pepper Salt 100 g
$6.60 per
100g 6.6
Vegetable
oil
4L $0.22 per
100ml 8.8
Continent
al parsley Fresh 15g $2.00 per 10g 3
Total cost 28.72
Portion cost 8.62
Methods
Step1: Put chickpea into a large bowl and mash it with fork or potato masher. Add parsley,
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fennel, egg, carrot and flour, mix all of them by stirring. Add salt and pepper according to the
taste.
Step2: Heat non stick pan on medium flame and put oil into it. Put 8 spoon of batter which is 60
ml in quantity and then spread it equally on edges of pan. After that, cook every side for 4 min.
Step3: Divide all fritters among chosen serving plates and then garnish it with parsley.
Nutritional values:
Energy 567 kj
Fat total 5g
Saturated fat 1g
Fibre 5g
Protein 7g
Cholesterol 54mg
Sodium 196.31mg
Carbs (sugar) 3g
Carbs (total) 14g
Standard Recipe Card (Kumara & taleggio stack)
Name of dish: Kumara & taleggio stack Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: $58.17 Sales price at: $148.9152
(28% food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit Actual cost ($)
Potato
Cut into 2cm
pieces
200g
$3.50 per 1kg 0.7
4

Kumara
Cut into 2cm
pieces 700g $2 per 100G 15
Garlic clove Chopped 140g $0.29 per 10g 4
Olive oil Extra version 750ml $2.00 per 100ml 15
Thyme
leaves Dried 18g $1.36 per 10g 2.45
Cream Thickened 600ml $0.75 per 100ml 4.5
Taleggio
cheese,
Rind removed,
chopped 1kg $60.00 / 1KG 60
Fresh
cannelloni
sheets Fresh 375g $1.25 per 100G 4.7
Onion jam Fresh 360g $27.75 per 1KG 9.99
Total cost 116.34
Portion cost $58.17
Methods
Step1: Preheat oven to 200ºC and line large baking tray with foil.
Step2: Toss Kumara, 1 tablespoon thyme, garlic, potato and oil together. After that spread all
ingredient into large baking tray. Add fresh ground pepper and sea salt into it and bake it for 30
minutes until it gets golden and little bit crispy.
Step3: At the same time, mix taleggio, 1 table spoon thyme in a sauce pan on medium flame.
Stir it continuously until taleggio melts. Season it and let it cool down slightly.
Step 4: Boil salted water and Blanch pasta sheets for half min. Now put 4 pasta sheet on a
baking tray. Spread onion jam on base and top it with roasted vegetables and 75g Taleggio.
Repeat same procedure with left over 4 pasta sheets. Pour over cheese sauce and then bake it for
10 min till its colour changes into golden. Serve it immediately.
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Nutritional values:
Fat total 7.7g
Saturated fat 4.7g
Protein 5.7g
Sodium 227mg
Carbs (sugar) 0.1g
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Standard Recipe Card (Fig and goat's cheese pizzas)
Name of dish: Fig and goat's cheese pizzas Portion nos.: 4
Reference source: www.taste.com Portion size: Medium
Portion cost: $33.675 Sales price at: $79.473
(18% food cost)
Item Specification
Weight
kg/I/unit
Cost per
kg/I/unit Actual cost ($)
Mozzarella Grated 1kg
$21.00 per
1kg 21
Goat's cheese,
Soft and
crumbled
550g $40.00 per
1kg 22
Pizza bases Fresh 150g
$2.63 per
100g 3.95
Tomato passata Sugo 700g
$0.50 per
100g 3.5
Ripe figs Thinly sliced 150g
$60.00 per
1kg 9
Olive oi Extra virgin
500ml $1.00 per
100ml 5
Fennel seeds Dried 32g $0.91 per 10g 2.9
Total cost 67.35
Portion cost 33.68
Methods
Step1: Heat oven to 200ºC before using it. Mix cheese with fork and add salt and pepper to it.
Put pizza base on greased baking tray.
Step2: Spread pizza base with passata and put cheese mixture over its top. Place sliced figs on
its top in decorative manner. Put olive oil on it and sprinkle with fennel seeds. Then bake it for
8-10 mins till cheese starts bubbling. Serve it on immediate basis.
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Nutritional values:
Fat total 17g
Saturated fat 7.2g
Protein 14g
Sodium 787mg
Carbs (sugar) 5g
Balanced Variety
Item Fig and goat's cheese
pizzas
Kumara & taleggio
stack
Vegetable and
chickpea fritters
Colours Golden brown Yellow with golden
colour
Crisp and golden in
colour
Cooking methods Baked Baked Shallow fry
Delicacies Peculiarly distinctive Peculiarly distinctive Desirable
Flavours Cheesy and taste of rip
figs.
Thyme, cream,
different kinds of
cheese.
Baby fennel, black
pepper
Presentation Served on a plate
overloaded with
cheese and extra virgin
olive oil. Garnished
with fennel seeds.
This dish can be
served directly from
the baking tray
garnished with fresh
thymes and olive oil.
Served on a dish with
fresh parsley and
coriander leaves on the
top.
Seasonally available
ingredients
All the ingredients that
are used in this dish
are easily available.
Kumara Items that are used in
this are seasonally
available.
Tastes It taste yum because of
the crispiness and
Have a mild flavour
but cheese and veggies
This is mild.
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