I did 12 interviews about the experience at my restaurant and follow the results:

 

8 people rate the experience as exceptional

2 people as average

2 people disappointing

 

6 people have the average expenditure between $100-$125

3 people between $50-$75

3 people between $150-$200

 

Cultural or religious requirements:

 

1 person is halal

1 person is Hindu

 

Diet requirement or food intolerance:

 

1 person is lacto vegetarian

1 person is celiac

1 person is vegan

1 person dairy free

1 person is pescatarian 

1 person is lacto-ovo vegetarian 

 

Type of preferred cuisine:

 

3 people said Mexican cuisine

1 person Islamic

4 people Indian

1 person Chinese

1 person mediterranean 

1 person South american

1 person French

2 people Japanese

1 person italian

2 people Thai

  Report

 Customer Satisfaction:

 

The majority of customers (8 out of 12) rated their experience at the restaurant as exceptional, indicating a high level of satisfaction. However, 2 customers found the experience to be average, and 2 others were disappointed. This suggests that while the restaurant is generally well-received, there is room for improvement to meet the expectations of all customers.

 

Average Customer Spend:

The average customer spend varies, with 6 customers spending between $100-$125, 3 customers between $50-$75, and 3 customers between $150-$200. This information is valuable for pricing strategies and understanding the customer base's spending patterns.

 

Type of Preferred Cuisine:

The preferred cuisines among customers are diverse, with a notable preference for Indian cuisine (4 customers) and Mexican cuisine (3 customers). Other preferred cuisines include Japanese, Thai, Chinese, South American, French, Italian, Islamic, and Mediterranean. This indicates the importance of offering a varied menu to cater to different culinary preferences.

 

Customer Service Satisfaction:

While the majority of customers were satisfied with their experience, it is essential to address the concerns of the 2 customers who found the service to be average and the 2 who were disappointed. Improving customer service may contribute to a more positive overall experience.

 

Quality Service Satisfaction:

Customers' perceptions of quality service are generally positive, as indicated by the high number rating their experience as exceptional. Maintaining and enhancing the quality of service should remain a priority to meet customer expectations.

 

Special Diets and Food Preferences:

Customers have diverse dietary preferences and requirements, including cultural and religious diets (Halal, Hindu), vegetarian and vegan diets, lactose-free, gluten-free, and pescatarian diets. Recognising and accommodating these special diets are crucial for providing inclusive and considerate service.

 

Menu Planning Importance:

Menu planning is vital to meet various customer preferences and dietary needs. Balancing variety, nutritional values, and catering to all customer groups contribute to a successful menu. The menu should be cost-effective, using the correct terminology, regularly evaluated, and improved based on customer feedback.

 

Special Diets Explanation and Recipes:

 

•                              Vegan Diet:

•           A vegan diet excludes all animal products. Recipe: Quinoa and Vegetable Stir-Fry with Tofu.

 

•                              Gluten-Free Diet:

•           A gluten-free diet avoids wheat and related grains. Recipe: Grilled Salmon with Quinoa and Roasted Vegetables.

 

•                              Low-Carbohydrate Diet:

•           This diet restricts the intake of carbohydrates. Recipe: Zucchini Noodles with Pesto and Cherry Tomatoes.

 

"Bad Foods" and Consequences:

•                              Trans Fats:

•           Consequences: Increased risk of heart disease, elevated cholesterol levels.

 

•                              High-Sugar Beverages:

•           Consequences: Weight gain, increased risk of diabetes, dental issues.

 

•                              Processed Meats:

•           Consequences: Linked to cancer, high in sodium, may contribute to heart disease.

 

 

Modifying Menu Selections:

To incorporate various customer groups, menu modifications may include offering smaller portions for children, introducing nutrient-dense options for athletes, providing easily digestible options for those who are ill or injured, and considering culturally diverse items for international tourists.

 

 

Conclusion:

Understanding customer satisfaction, preferences, and dietary needs is crucial for the success of a restaurant. By continuously assessing and adapting the menu, considering various customer groups, and prioritising quality service, the restaurant can create a positive and inclusive dining experience for a diverse clientele.

 

 

Based on your analysis of feedback, you must develop eight new potential menus for consideration. Each menu must be a different service style.

 

You must develop:

• an A la carte menu
• a buffet menu
• a cyclical menu
• a degustation menu
• an ethnic menu
• a set menu
• a table d'hote
• a seasonal menu

 

Each menu must include a minimum of five items and each menu item must have a minimum of five ingredients.

You must show throughout your menus you have catered to at least six (6) dietary requirements. At least one (1) of these must be a cultural or religious requirement.

Two (2) of the menu must cater to two (2) different specific customer groups.

Draft up your menus. you may use the same menu items in more than one menu, if appropriate to the service style.

 

STEP 3: COST MENUS

do a recipe card for each menu item including: ingredients, quantities, cost per unit/kilo. 

Work out the cost per recipe and total cost per serve

Work out the overall cost to develop each menu each day. Base your calculations (number of tables, numbers of turns per service period etc.) The trainer will let you know what numbers to work on.

Work out an appropriate mark-up cost for each menu item on each menu, to maximise profitability.

The trainer will give you access to the Menu Coster on the day for this part of the project or alternately you will have to prepare each recipe card manually.

 

STEP 4: DEVELOP MENUS

Develop a one-page menu for each service style, describing each dish using words that will promote the sale of the menu

You must identify which menu items cater to dietary requirements e.g. V for vegetarian 

Ensure you use appropriate naming convention and culinary terms.

The menu must be developed in a professional format using the template provided or use your own creativity to create your own.