Customer Preferences, Menu Development, and Evaluation of Success

This report provides a comprehensive analysis of customer preferences in the dining industry, focusing on menu development and evaluation. It explores how factors like income, age, and dietary habits influence customer choices, examining preferences for different menu types, including a la carte, buffet, cyclical, degustation, and seasonal menus. The report details the development of various menus, including starters, soups, mains, and desserts, and evaluates their success through customer and employee feedback. It highlights the importance of considering customer reviews, staff suggestions, and industry trends, such as the increasing demand for vegan and gluten-free options. Furthermore, the report includes standard recipe cards and yield testing, which are essential for effective menu costing and ingredient ordering. The findings emphasize the need for regular menu updates, staff training, and the incorporation of seasonal dishes to maintain customer interest and ensure the restaurant's success. This report is a valuable resource for students studying business development and restaurant management, available on Desklib.

Cookery

Cookery 1
Identification and evaluation of the customer’s preferences
People now days are more likely to go out to have their meals whether it comes to breakfast,
lunch or dinner. Meanwhile, having a meal at a café or hotel has become popular than getting
pizza delivered at home. On the other hand, low fat diets are falling in favour and dome
people are even engaged with the cholesterol levels. People are opting for the same food in
and out the week. It has been observed that the Australians have marked significant change in
the dining and dietary habits. The customers are having preference for the taste over the
ingredients. They have even propensity to snack throughout the day. The proportion of the
people eating at the hotels has increased and also has become considerable popular.
The customers identified are professionals and tourists. The professionals are likely to earn
good income and are conscious about their health. The age range of the professionals is 24-
65. They can invest huge money when it comes to taste and healthy food. This segment
whether males or females are busy enough and do not get sufficient time to prepare the meals
so likely to order meal from the restaurants or visit restaurant to have meal. The professionals
even like to go out on the weekends and likely to try mouth-watering dishes. The restaurants
also keep in mind the taste of such customers. They are interested in having different variant
of the dishes. On the other side, tourists visiting country are mainly within the age of 21-45.
They tend to try different dishes as it is something new and exciting for them. They are
fascinated by the way food is being presented to them. The tourist visiting country belongs to
higher income group and can spend good amount on the food. This segment belongs to the
elite group. The tourists are always eager in identifying and exploring the culture of the host
country and are enticed by the different culture and taste. The tourists are tend to visit in the
holiday season and mainly weekends. The tourists do not mind to pay the higher prices
charged by the restaurants and focuses on the quality and taste. The restaurants also provide
the food to keep in mind the food choices of the tourists. The taste of their home country is
also undertaken. The options are also provided to the customers to amend the food as per
their taste.
Development of menus

Cookery 2
ALA CARTE
Starters
Vegan Mango Curry Tofu $21.73
(Mango pulp enriched with the coconut milk)
Vegetable Snow $35
(Various vegetable with the authentic taste of the herbs)
Kakori Kebabs $20
(Meat spruced with some chaat masala and served with fresh mint sauce)
Soups
Chicken and sweetcorn soup $21
(Skinless chicken breast, sweet corn and egg)
Crab meat and sweetcorn soup $22
(Chicken, Chinese rice wine and sprinkled with onions)
Hot and sour soup $23
(Spicy and hot soup made with vegetable stock)

Cookery 3
Mains
Roti Canai $21
(Homemade crispy Indian style pancake served with curry chicken and potato dipping sauce)
Plain Hainanese rice $24
(Rice with the chicken fats)
Paneer butter masala with two chapattis $24
(Cheese cooked in gravy and topping with butter)
Desserts
Apan balik $22
(Buttery pancake in the thick and thin form)
Kheer $20
(Rice cooked in milk and topping by saffron)
Kulfi $20
(Flavoured milk freeze in the form of ice cream)

Cookery 4
BUFFET
Starters
Caprese Panini $19
(Fresh tomatoes, basil, red onion, balsamic glaze)
Mediterranean chicken salad sandwich $18
(Homemade chicken salad, arugula, cardinal bakery and greens)
Stewed chicken $20
(Crispy skin smothered in the thick salty sauce)
Soups
Barley Vegetable Soup $21
(Tons of vegetables and sweet potatoes with Barley)
Chicken Tortilla Lime Soup $20
(Chicken Soup served with authentic lemon taste)
Pumpkin Soup $22
(Pumpkin and cream with corn)
Mains

Cookery 5
Grilled Chicken Caesar $21
(Chicken seasoned with salt and pepper, tossed with Caesar dressing)
Plain Hainanese rice $22
(Rice with the chicken fats)
Chickpea and spice crusted taro $18
(Chickpea wrapped in taro paste, golden fried served with dips)
Desserts
Cruelty free double chocolate vegan cookies $22
(Vegan cookie with the ground flaxseed)
No bake Oreo cookie cheesecake $23
(Cheese cake with the Oreo abstracts and topped with chocolate Ganache)
Vegan chocolate brownies $20
(Vegan brownies with almond nuts)

Cookery 6
CYCLICAL
Day1 Day 2 Day 3 Day 4
Lunch Tuna-Cucumber
wrap
(Tortilla with
mayonnaise and
cucumber
sticks)
$ 20
Green salad with
Honey Lemon
Chicken
(Sliced Honey
Lemon Chicken
with vinaigrette
dressing)
$18
Spaghetti
(Spaghetti with
tomato and
cucumber slice
accompanied
with one slice of
bread)
$20
Green Salad
with Tuna
(Tuna served
with carrots and
1 slice whole
wheat bread)
$21
Dinner Honey Lemon
Chicken Brown
Rice Pilaf
(Peas and corn
with margarine)
$20
Chocolate Chip
Yogurt Cookie
(Cookie with
chocolate chips
made from the
low fat milk)
$10
Spaghetti
(Grounded beef
and tomato
sauce and
broccoli)
$22
Shake a pudding
(Made from
milk and fruits)
$ 11
Polenta with
Pepper and
Cheese
(Kidney beans
with margarine)
$20
Chocolate Chip
Yogurt Cookie
(Cookie with
chocolate chips
made from the
low fat milk)
$10
Marinated Beef
(Mashed
potatoes with
mixed
vegetables and
margarine)
$19
Day 5 Day 6 Day 7 Day 8
Lunch Peanut butter
and banana
sandwich
(Whole wheat
bread with 2
tbsp. peanut
Crunchy chicken
salad sandwich
(2 slices whole
wheat breas with
crunchy chicken
Lentil stew
(Full of yummy
vegetables)
$22
Tuna Sandwich
(2 Slices whole
wheat bread
with tomatoes,
lettuce,
cucumber and

Cookery 7
butter)
$20
Celery sticks
$11
salad)
$20
mayonnaise)
$20
Dinner Oven fried fish
Couscous with
peas and onions
( Fish with
vegetables)
$21
Lentil stew
(Chunk of fresh
vegetables)
$20
Pan fried Pork
chop
(Pork chops
with good taste
of garlic)
$20
Red hot Fusilli
Pasta
(Pasta served
with ripe
tomatoes)
$20

Cookery 8
DEGUSTATION
Savoury courses
Beetroot cigar and leek ash (Cold) $20
(Salt baked beetroot with curd and puree)
Salmon, parma ham and radicchio (Cold) $23
(Smoked salmon with prawn)
Mushroom and cheese brioche (Hot) $20
(Mushroom and brioche served with salad)
Mains
Shitake, tofu and black rice croquette (Hot) $19
(Finely dice shallot with more of spinach)
Lamb rib, Mint bush and Dukkha (Hot) $21
(Lamb ribs with the drizzle of honey)

Cookery 9
ETHNIC MENU
Cheese fritters $20
(Potato fries with butter)
Yum chicken broth soup $18
(Carrot chicken favoured with garlic flavour)
Sprouted patty with mayo $21
(Patties filled with potato and served with mayo)
Fish and chips $20
(Fish served with the authentic taste along with the shredded cheese mix)
Cheese Balls $22
(Cheese balls with the crunch)
Tapioca pudding $21
(Pudding enriched with coconut and fresh berries)

Cookery 10
SET/ TABLE D’HOTE
Beetroot cigar and leek ash $20
(Salt baked beetroot with curd and puree)
Tuscan salad $20
(Homemade chicken salad, diced tomatoes and sliced almonds)
Mediterranean chicken salad sandwich $19
(Homemade chicken salad, arugula, cardinal bakery and greens)
Kakori Kebabs $20
(Meat spruced with some chaat masala and served with fresh mint sauce)
Salmon, parma ham and radicchio $20
(Smoked salmon with prawn)
Parfait $22
(Rich cold dessert with the whipped cream and fruits)

Cookery 11
SEASONAL MENU
Caprese Panini $20
(Fresh tomatoes, basil, red onion, balsamic glaze)
Cheese fritters $20
(Potato fries with butter)
Cheese Balls $24
(Cheese balls with the crunch)
Stewed chicken $20
(Crispy skin smothered in the thick salty sauce)
Yum chicken broth soup $28
(Carrot chicken favoured with garlic flavour)
Carrot cake $20
(Carrot cake served with the topping of chocolate and sprinkled with cinnamon)
Apan balik $25
(Buttery pancake in the thick and thin form)