MENU PLANNING GROUP RESEARCH PROJECT

THANG & QUAN

PART I. DEMOGRAPHIC OF GEELONG
Geelong is a port city located on Corio Bay and the Barwon River, in the state of
Victoria, Australia. Geelong is 75 kilometres (47 mi) south-west of the state
capital, Melbourne. It is the second largest Victorian city, with an estimated urban
population of 268,277 as of June 2018. It is also Australia's second fastest growing
city. Geelong runs from the plains of Lara in the north to the rolling hills of Waurn
Ponds to the south, with Corio Bay to the east and the Barrabool Hills to the west.
Geelong is the administrative centre for the City of Greater Geelong municipality,
which covers urban, rural and coastal areas surrounding the city, including the
Bellarine Peninsula.
Geelong was named in 1827, with the name derived from the local Wathaurong
Aboriginal name for the region, Djillong, thought to mean "land" or "cliffs" or
"tongue of land or peninsula". Geelong City is also known as the 'Gateway City'
due to its central location to surrounding Victorian regional centres like Ballarat in
the north west, Torquay, Great Ocean Road and Warrnambool in the southwest,
Hamilton, Colac and Winchelsea to the west, and the state capital of Melbourne
in the north east.
It was proclaimed a city in 1910, with industrial growth from this time until the
1960s establishing the city as a manufacturing centre for the state, and the
population grew to over 100,000 by the mid-1960s. During the city's early years,
an inhabitant of Geelong was often known as a Geelongite, or a Pivotonian,
derived from the city's nickname of "The Pivot", referencing the city's role as a
shipping and rail hub for the area. Population increases over the last decade were
due to growth in service industries, as the manufacturing sector has declined.
Redevelopment of the inner city has occurred since the 1990s, as well as
gentrification of inner suburbs, and currently has a population growth rate higher
than the national average.
Today, Geelong stands as an emerging health, education and advanced
manufacturing hub. The city's economy is shifting quickly and despite
experiencing the drawbacks of losing much of its heavy manufacturing, it is seeing
much growth in other sectors, positioning itself as one of the leading non-capital
Australian cities. It is home to the Geelong Football Club, the second oldest club in
the Australian Football League.
Geelong, its surrounding coastline and countryside offer a diverse range of
attractions, with summer and early autumn attracting the highest number of
tourists.
Climate
Geelong has stable weather, yet still offers four distinct seasons. It has a
temperate oceanic climate with dominant westerly winds, variable clouds,
moderate precipitation, warm summers, and mild to cool winters. February is the
hottest month and July is the coldest. The highest temperature recorded was
47.4 °C (117.3 °F) on 7 February 2009 during a two-week-long heat wave, with the
lowest of −4.4 °C (24.1 °F) recorded on 5 August 1997. The average annual rainfall
is around 520 mm (20.5 in), which makes Geelong the driest sizeable city in
Australia, owing to the pronounced rain shadow of the Otway Ranges to the
southwest. Within the city, rainfall shows a strong gradient from south to north,
so that the southernmost suburbs can receive around 700 mm (28 in) whilst more
northerly Lara receives as little as 425 mm (17 in), which is the lowest rainfall in
southern Victoria.
People

Population Number Percentage(%)

Male 135,813 48.7

Female 143,119 51.3

Aboriginal and/orTorres Strait

2,713 1
Islander people

In the 2016 Census, there were 278,929 people in Geelong. Of these 48.7% were
male and 51.3% were female. Aboriginal and/or Torres Strait Islander people
made up 1.0% of the population
Age

Age
20000
10000
0 1

0-4 5-9 10-14 15-19 20-24 25-29

30-34 35-39 40-44 45-49 50-54 55-59
60-64 65-69 70-74 75-79 80-84 85+
The median age of people in Geelong was 40 years. Children aged 0 - 14 years
made up 18.6% of the population and people aged 65 years and over made up
18.4% of the population.
Races and Religions
About 78.4% of people from Geelong are Australian-born, with the most common
overseas birthplaces being: England (3.6%), Italy (1.1%), Croatia (1.0%), the
Netherlands (0.9%), and Scotland (0.8%). Around 14.2% of households speak a
language other than English in the home. Notable ethnic groups in the city are the
Croatian community, who first came to the city in the 1850s and with migration
since World War II are now the largest Croatian community in Australia, and the
German settlers who founded Germantown (now Grovedale) in 1849 to escape
repression in Prussia for their Lutheran faith.
The 2006 census found the most common religious affiliation in Geelong was
Catholicism at 29.4%. St. Mary of the Angels Basilica is the largest congregation in
the city. Other affiliations of resident of Geelong include no religion 20.5%,
Anglican 14.6%, Uniting Church 7.9%, and Presbyterian and Reformed at 4.3%.
The city has a large number of traditional Christian churches, as well as Orthodox
Christian churches in the northern suburbs.
Education
Of people aged 15 and over in Geelong, 13.4% reported having completed Year 12
as their highest level of educational attainment, 18.2% had completed a
Certificate III or IV and 9.8% had completed an Advanced Diploma or Diploma.
Employment

Employment
80000
60000
40000
20000
0

worked full-time worked part-time

Away from work Unemployed
There were 132,942 people who reported being in the labour force in the week
before Census night in Geelong (Statistical Area Level 4). Of these 53.4% were
employed full time, 35.1% were employed part-time and 6.0% were unemployed.
Income
 Median weekly income
2000
1500
1000
500
0 1

Personal Family Household

The median weekly personal income for people aged 15 years and over in
Geelong was $616.
Fruits of the sea
Visit the local fishing cooperatives beside the wharfs at Queenscliff and
Portarlington and purchase fresh seafood from the daily catch.
Portarlington is the mussel farming capital of Australia and the home of the
Portarlington Mussel Festival in January, so get your fill while you're in town. Pick
up fresh mussels from Advance Mussel Supply and down at the Portarlington Pier
on weekends.
Local specialities
Pick your own berries at Tuckerberry Hill. Fill up on cherry, truss, roma and round
tomatoes at the Lonsdale Tomato Farm in Point Lonsdale, and stock up on lettuce
and herbs while you're there.
Visit a peninsula market to source other great produce, such as honey, virgin olive
oil, organic meat and more.

REASON FOR CHOOSING THE RESTAURANT OPENED:

 1. THE STYLE: MEDITERRANEAN FOOD
Since this place is well known place for such a beautiful tourist destination, it will
surely attracts a lot of visitors not only within the country itself but also from all
over the world. It’s true that the main source of tourists coming to Australia is
mainly from Asia and America which explains for a big number of restaurants
locating here catering for those types of people as a common sense. Therefore,
opting for a different style of restaurant here will create a new and vibrant vibe
for them. Besides, tourists can also have a chance to try something unique, yet
great taste that they have never tried before in Australia. All in all, this decision is
a wise move.
2. Section of the market you are targeting
Because Geelong is a famous touristy area, the market we are trying to target is
no doubt people travelling. However, we also want to introduce a new type of
cuisine to our locals here which they might have never ever experienced with, it’s
a good idea to tackle the market with medium salary people as well.
3. Number of covers the restaurant will sit
We are expecting to be able to cater for about 30 people at a time and the
capacity can get to 90 customers in total. We are very confident that with our
appropriate marketing stratagy and the level of mouth-watering dishes, yet
reasonable price will be very competitive among other competitors in town.
4. Staffing levels: kitchen and front of house
We are thinking of hiring staff working in the kitchen, working at the front such as
bartender & barista staff and cashier and waiter/waitress(also acts as welcoming
staff) in order to make sure the restaurant runs smoothly, efficiently and without
facing any big troubles.
To be specific:
Cashier: 1 person
Bartender and barista: 3 people
Waiter/waitress: 10 people divided into 2 shifts
Supervisor: 2 people divided into 2 shifts
Kitchen staff: 10 people divided into 2 shifts
5. Opening hours
9.00 am til 10.00 pm. This is a normal opening hour for a restaurant located in the
area where there are lots of tourists coming. This will ensure that all sort of
different people will be served at any specific time no matter what. This will be
suitable for those who would like to have breakfast, lunch, brunch or dinner or
simply just want to come and have a taste of drinks.
6. Name of restaurant: Tank-Q Retro
We try to combine our partners name in a very elegant, yet meaningful way. It’s a
combination of our original name Thang and Quan. When we pronounce our
names in English, Thang sounds like Tang and Q is just an abbreviation of Quan.
Besides, when we say Tang Q, it kinda reminds the phrase “Thank you” in English.
Hence, we decided to give it a small twist by turning it into Tank-Q. In addition,
we would also love to give a bit of Mediterranean nostalgic feeling toward
customers coming to our restaurant. Thus, the moment you go inside our venue,
you will realize that vibe right away vivid with the main background of blue and
white.

PART II. WRITE A SEASONAL MENU FOR SUMMER

PART III. STANDARD RECIPE CARDS

RESTAURANT: TANK-Q RETRO

Recipe No.1
Item : Chilean blue mussles cooked with
saffron, ginger, turmeric and coriander
Section : Entrée

Date updated : 23th July 2020

Portion Yield : 4
Food cost: 0,30
 Yield cost : $ 5,32 Sales Price : $ $ 17,70
Qty Cost per unit Ingredient cost
Ingredients Unit
(gram/ml/ea) AUD$ AUD$
vegetable oil 30 100 $ 0,22 $ 0,07
red onion 40 100 $ 0,25 $ 0,10
piece ginger 10 100 $ 4,50 $ 0,45
fresh curry leaves 20 10 $ 2,98 $ 5,96
green Serrano chiles 10 10 $ 0,86 $ 0,86
ground turmeric 2 100 $ 2,15 $ 0,04
ground coriander
10 100 $ 1,10 $ 0,11
powder
chicken stock 354 100 $ 0,20 $ 0,71
heavy cream 60 100 $ 0,78 $ 0,47
blue mussles 500 100 $ 2,50 $ 12,50
A Table salt - - - -
A few strands of saffron - - - -
Total cost       $ 21,27

Ingredients
 30g tablespoons vegetable oil
 40g medium red onion, finely chopped
 10g piece ginger, peeled and finely chopped
 20g fresh curry leaves
 2 or 3 small green Serrano chiles, finely chopped
 2g ground turmeric
 10g ground coriander powder
 354ml cups homemade chicken stock or canned chicken broth
 60ml cup heavy cream
 500g mussels on the half-shell, such as New Zealand Greenshell Mussels
 A few strands of saffron
 A pinch of salt
Method
- In a deep saucepan, heat the oil over high heat. When the oil shimmers, add
the onion, ginger, garlic, curry leaves, and green chiles. Saute for 4 to 6
minutes, until the onion begins to change color.
- Add the turmeric and coriander. Mix well and saute for another 30 seconds.
 - Add the broth and bring to a boil. Reduce the heat to a simmer and add the
cream. Remove from the heat and allow to cool to room temperature.
- Transfer to a blender and blend to a smooth consistency. If you like an even
smoother texture, pass the mixture through a sieve. I prefer not to do so the
sauce to the saucepan and bring to another gentle boil.
- Add the mussels and cook, covered, for about 10 minutes, shaking the
saucepan occasionally.
- Add salt to taste and the saffron threads and mix well. Serve hot.

Standard Recipe Card

RESTAURANT: TANK-Q RETRO

Recipe No. 2
Item : Whole roast Australian rainbow
trout served with
Section : Maincourse

Date updated : 23th July 2020

Portion Yield : 2

Food cost: 0,285

Yield cost : $ 7,64 Sales Price : $ $ 26,80

Qty Cost per unit Ingredient cost
Ingredients Unit
AUD$ AUD$
(gram/ml/ea)
asparagus stalks 400 100 $ 0,09 $ 0,36
Olive oil 30 100 $ 2,00 $ 0,60
1 bunch lemon thyme 1 1 $ 3,00 $ 3,00
Half a lemon 0,5 1 $ 0,52 $ 0,26
whole rainbow trout 2 1 $ 5,53 $ 11,06
Kosher salt and freshly
 - - - -
ground black pepper
    Total Cost : $ 15,28

Ingredients
 400g asparagus stalks
  30ml table spoom
 1 bunch lemon thyme
 Kosher salt and freshly ground black pepper
 2 whole rainbow trout, scaled, gutted, and gilled
Method
- Adjust oven rack to middle position and preheat 425°F. Bring to a boil and
cook until barely tender, about 10 minutes. Drain. Arrange the asparagus on
a large parchment-lined baking sheet. Drizzle with 1 tablespoon of olive oil
and season with salt and pepper. Toss to combine.
- Rub the trouts inside and out with the remaining tablespoons of olive oil and
season inside and out with salt and pepper. Stuff the cavitites of the two
trout with the lemon slices and fresh thyme. Arrange the two fish on the
baking sheet with the vegetables so that everything is in a single layer. Serve
immediately.

Standard Recipe card

RESTAURANT: TANK-Q RETRO

Recipe No. 3
Item : Baklava
Section : Dessert
Date updated : 9th March 2020
Portion Yield : 12
Food cost: 0,217710692
$
Yield cost : Sales Price : $ $ 13,25
2,88
Qty Cost per Ingredient
Ingredients Unit
(gram/ml/ea) unit AUD$ cost AUD$
Granulated Sugar 500 100 $ 0,18 $ 0,90
Water 300 100  
Sitck cinamon 1 1 $ 7,49 $ 7,49
Glucose 50 100 $ 0,26 $ 0,13
Cloves 40 100 $ 1,24 $ 0,50
Peel of lemon 1 1 $ 0,52 $ 0,52
Lemon juice 15 - - -
Butter 400 100 $ 1,60 $ 6,40
Walnut 100 100 $ 5,50 $ 5,50
pistachios 100 100 $ 2,20 $ 2,20
almonds 100 100 $ 1,73 $ 1,73
Filo dough sheet 900 100 $ 0,97 $ 8,73
         
         
    Total Cost : $ 34,62

Ingredients
For the syrup
 500 g granulated sugar
 300 g water
 1 stick(s) cinnamon
 50 g glucose
 6 cloves
 peel, of 1 lemon
 1 tablespoon(s) lemon juice

For the Baklava

 400 g butter
 100 g walnuts
 100 g pistachios
 100 g almonds
 1 teaspoon(s) cinnamon
 1/2 teaspoon(s) cloves, ground
 900 g phyllo dough sheet
 pistachios, ground, to serve

Method
For syrup
- In a pot, add the sugar, water, cinnamon stick, glucose syrup, cloves and
lemon rind.
 - Place pot over medium heat.
- In about 2-3 minutes, as soon as the sugar melts, remove pot from heat.
- Add the lemon juice, stir and set aside to cool.
For Baklava
- Melt the butter in a saucepan over low heat.
- In a food processor or using a mortar and pestle, grind the walnuts, almonds,
cinnamon and cloves together. You don’t want to finely grind them but you
don’t want to have large pieces because they will rip through the phyllo
dough.
- Transfer the filling to a bowl and transfer the melted butter to a separate
bowl.
- Preheat the oven to 160* C (320* F) Fan.
- Spread out the phyllo dough on a clean working surface.
- Lay one sheet of phyllo dough separately on your working surface. Drizzle
with melted butter, making sure not to let the brush directly touch the phyllo.
- Cover with another sheet of phyllo and drizzle with butter.
- Spread the filling over the entire surface.
- Place two wooden sticks in the middle of the phyllo and roll the smaller side
towards the middle, leaving an empty space at the edge.
- Do not roll too tight and gently press the ends together towards the middle
with your hands, creating folds in the phyllo and remove the sticks.
- Brush a 30x40 cm baking pan with butter and add the sargli.
- Drizzle with butter immediately and repeat the same process until the baking
pan is full of saragli rolls.
- When the pan is full, drizzle any leftover butter over the sargli rolls.
- Bake for 70-90 minutes.
- When ready, remove from oven and immediately pour the cool syrup over
the scorching hot saragli rolls.
- Allow them to soak up the syrup for 30 minutes.
- Sprinkle with ground pistachio nuts and serve.