BEMP 5009

FEBRUARY 11 2020

rsity
Dive

Katherine Alem | Kirsten Austin | Misaki Tiffany Shimizu |

Margarita Teti | Jennifer Sanchez
 Menu Proposal: venture capital
company

Katherine Alem
Kirsten Austin
Misaki Tiffany Shimizu
Jennifer Sanchez
Margarita Teti

BEMP 5009
Prof. Susan Kates
February 11, 2020

Humber College

DIVERSITY
 TORONTO CANADA

DIVERSITY
• POLYNESIAN & AMERICAN CUISINE •

BUFFET LUNCH
· Create your own poke bowl with choice of

protein: seared steak, marinated tuna, or sesame

garlic tofu

· Beef sliders with secret sauce and provolone

cheese, sweet potato fries

· Choice of cold-pressed juices – Apple Ginger

Glow,  Rosy Glow, Charcoal Green Lemonade,

Vitamin C Elixir

BUFFET DESSERT
· Individual coconut yogurt parfaits with berries

· Almond cookies

· Hazelnut mocha protein balls

Business
LUNCH BREAKDOWN

Event
Itinerary
12:00 pm   staff arrival and set-up 
1:00 pm    guest arrival, welcome
beverages  
1:15 pm   lunch begins  
3:00 pm   guest departure

We provide...
· Buffet style lunch
· Event staffing (1 chef, 2 wait staff)
· Event rentals (plates, platters,
glassware, flatware, serving
utensils)
· Table will be set by us using faux-
wood placemat and white napkins
· Full use of kitchen
18
FOOD
Upon arrival, each guest will be offered their choice of
flat or sparkling water or one of our fresh cold-pressed
juices.
We decided to go with a healthier menu offering which
includes: make your own poke bowls with a choice of
protein.  Guests can choose between seared steak, tuna or
tofu. The seared steak will come out in a skillet, the tuna
marinated in coconut aminos and the tofu pan fried with a
sesame garlic glaze.  Beef sliders with a special sauce and
provolone cheese and sweet potato fries will satisfy the
less adventurous guests. Dessert will consist of a fruit
parfait made with coconut yogurt, almond cookies and
hazelnut mocha protein balls.  This will all be buffet style,
presented on wooden platters. There are no known
allergies of any of the guests.
DIVERSITY  |  FEBRUARY 2020
The cost of the poke bowls will be around $15 a
person, sliders and fries are $10 a person, and dessert
will be $8 a person.  There will be 1 chef and 2 servers to
round out the lunch. Event rentals include: plates,
platters, flatware, stemware, placemats and napkins.  The
total cost per head will be around $75.
This is a very important lunch because we are
looking for investment from a Venture Capital Company
so presentation, taste and the quality of food is critical to
the overall presentation.  The partnership between us and
Company X is equally important as we want to continue
building a strong relationship with them.
 ATTIC   |   JANUARY 2016
Service Style
The service style we decided to go with for the
Venture Capital Lunch is buffet style because it helps
create conversation and more movement with the
guests, as well as providing more food variety.  We
decided to serve a poke bowl station, in which
attendees can choose their specific toppings, type of
protein and garnishes. This display is going to be
visually appealing to the attendees as well as
interactive. The proteins offered will be seared steak,
tuna and tofu to cover all dietary preferences —
accompanied with rice, a variety of vegetables and
garnishes. We will also have a pressed juice station as
an alternative to water. Along with the buffet style
poke bowl station, we decided to offer beef sliders
and sweet potato fries. We want to ensure that there
are options that are more carbohydrate driven but at
the same time not too heavy for the attendees. 
Finally, for dessert we are going to offer a buffet-style
fruit parfait station along with cookies and protein
balls. All of these stations will be set up with
beautiful plateware and cutlery to ensure that the
lunch is both memorable and tasty.
Rather than having a set-menu, our menu allows
attendees to choose their portion size and eat what
they like.  We want to ensure that the lunch we
choose is not too heavy for the attendees in order to
keep them engaged in the meeting. We also want to
offer options for both health-conscious individuals as
well as cover any dietary restrictions. We believe that
buffet style will allow the attendees to get up and
move around and give them a break from sitting,
while maintaining focus at the meeting. Buffet style
also creates an intimate yet casual setting that puts
people that don’t know each other at ease.  We want
to ensure that everyone feels comfortable and at the
same time not interrupt the meeting as we are serving
lunch, which is appreciated by all individuals
attending.
FEATURES

Event
Layout
The Venture Capital Company
meeting will take place in one of the
meeting rooms with a boardroom
style set up for 10 people. The table
will be set up with notepads, pens and
bottled water. Refreshments such as
tea, coffee and some light snacks will
be placed on a table at the back corner
of the room and will be replenished
during the duration of the meeting.
Buffet set up for lunch will be placed
outside of the meeting room which
will be divided into different stations
such as: Create your own Poke Bowl,
Sliders and fries, Dessert Station and
Fresh Juice station. As the venue
property has an attached kitchen, it
will be used for the food preparation
and also serve as a storage area.
 OVERALL
18

SETTING
The setting or theme of the lunch is
colourful, fresh, and light. Our goal is to
make the dishes look appealing and
inviting to our guests. In order to do this,
all of our food will be labeled, with
certain foods separated, and ingredients
will be fresh. The theme we went with
will keep all of our guests happy, full,
and satisfied for the rest of their
afternoon. The breakdown of the overall
setting of our stations is as follows:

Create your own poke station: the setting

of this would include disposable eco-
friendly bowls, chopsticks, and cutlery.
The guest would then move on to choose
their base of brown or white rice, a
variety of colourful fresh toppings such
as sliced avocados, edamame, sliced
cucumbers, shredded carrots, and sliced
radishes. Then the guest would choose
their protein of either steak, tofu, or
tuna, with protein being replenished and
kept fresh, before running low.

Fresh juice station: This station would

include 4 options for fresh pressed
juices. The juices will be kept cold and in
the fridge until just before lunch where
they will be poured into glasses on a
small stand, the juices will be separated
by flavour. There will also be a written
card to display the type of juice.

Slider station: Beef sliders will be

presented on wooden boards. Sweet
potato fries will be served in small cone
cups on a wooden cone stand, this is so
they are already set up for guests and
they can take a cone and go. A garlic
aioli will also be available.

Dessert station: The dessert is meant to

be a light colourful treat.  Guests will get
a beautiful fruit,coconut yogurt and
granola layered parfaits. They will also
have the option of different power balls
and cookies which will be displayed on
beautiful long plates.
Theme
As we reflect on the current
food trends and the
predominance of food
restrictions in most diets, our
main theme around this menu
DIVERSITY is cultural diversity. The
demographics for this meeting
is a mix of young millennials
and middle-aged males.
Millennials are consistently
looking for organic, locally
sourced sustainable foods.  flavours that deliver healthy
Their focus is on a menu that is
customizable. In contrast, Gen
X’ers look to comfort oriented
foods, where American culture
is dominant. By combining
both trends, we have created a
menu that satisfies the palettes
of all our guests. We do not
want to overwhelm guests with
too many choices
 but at the same time want to
give enough options. Looking
at the current trends in the
media and in the health
world, wholesome
ingredients and dietary
substitutions have been
embraced by society as
mainstream, where open-
mindedness towards food is
the modern vibe. Familiar
benefits is the new lifestyle.
In addition to diversity
reflected in diets, it also can
be represented in the cuisine
that we have decided to
serve. The poke bowl
represents Hawaiian and
Polynesian roots while the
sliders represent classic
American culture.