OVERVIEW OF CUSTOMERS IN A RESTAURENT:

Restaurant operators can choose from a number of marketing methods that appeal to different
sorts of clientele, just as consumers can choose from a variety of restaurant designs. Most
eateries cater to specific segments or demographics and have a good idea of what their clients
prefer, but by incorporating innovative marketing and promotional strategies, restaurant
owners can attract new customers.

The restaurant where I work caters to a wide range of ages; it is a gourmet establishment
where all dishes are offered à la carte and fresh from the kitchen. Consumers who frequent
the restaurant are typically between the ages of 18 and 50, and they enjoy dishes that are
affordable. Customers are more discriminating at night and on weekends, and they desire that
the restaurant serve quality meals regardless of price or time; they are paying for excellence.

According on who is coming and what they are accomplishing, the types of people in the
restaurant can vary. Some cater to certain demographics, such as families with children,
singles, and "empty nesters." Other categories of restaurant patrons can be classified based on
their age, such as seniors, young people, or college students. Restaurants can categorise
diners by kind, such as business people for restaurants in downtown areas or visitors for
restaurants near tourist sites. Sports fanatics, environmentalists, vegetarians, and music
aficionados are just a few examples of common interests among restaurant consumers. 

Type of Customers
(Provide a Description)

Sydney has a diverse population with a diverse spectrum of cultures. There will be Caucasians
(English, Americans, Europeans, etc.) and Asians at every location (Chinese, Korean, Indian,
Malaysian, Lebanese, Thai, etc.).

These foods are also accessible in Sydney, with one restaurant dedicated to each food. These
cultures, on the other hand, have adapted successfully to a continental and Western way of life and
are accustomed to eating Western cuisine with an Australian touch.

Because of the restaurant's location, our clients are generally professionals ranging in age from 22
to 50 years old. A casual dinner can be prepared by a group of friends or even a family on
weekends.

Starting off on a bright note, your first customer is someone you see at least once a week. They are
the easiest clients to deal with in the food service industry because they prefer to order the same
thing every time they visit, making them quick and easy clients. These guests are usually a little
kinder as well, because they have had enough opportunities to come to know you as a person
rather than a waiter or cashier.

This is the type of customer I enjoy working with the most. These are mainly elderly women, but
occasionally guys, who genuinely appreciate everything that you do. They can become regular
customers if they are from the neighbourhood, but they will have their own category. These clients
will inquire about your well-being, advise you to keep safe, and inquire about your plans for
college or school, if applicable.

These customers upset me, and I frequently have to fight the urge to roll my eyes while they're
around. While I am not enraged by these clients, some of them are nastier than others. They have a
habit of asking too many questions and, worst of all, questioning the costs. I have no control over
the prices or the coupons that are offered as a chain restaurant employee.

Cuisine Style
(The Type of Cuisine used in the establishment)

The restaurant serves a continental cuisine that focuses on a wide range of Western-style
foods and delights.

Menu Types
(The Different Types used by the Establishment)

The restaurant focuses on a la carte and table d’hôtel menu designs, and these two menu
types are employed on a regular basis.

Best - Selling Menu Example Cost

Items
Sourdough, banana bread, muffin, coffee, eggs $8
Bread - Starter
Scallops, garlic breads, breadsticks $11
Entrée
Tomato, broccoli cheese, manchow, sweet corn $7
Soup
Pork belly, barbeque, chicken wings, scallops, salads $30
Main
Pastries, cakes, lemon pana cotta $12
Dessert
Specials are prepared according to the week. $20
Special - Other

DEVELOP AND COST MENUS:

MENU 1 - À la Carte Menu

ENTRÉE:

Recipe Name: Fresh Asparagus     Total   4

 With Portion:
Strawberry
           
Vinaigrette
Total Cost: $6.62   Sale Price:   $5.52
Portion Cost: $1.65     Food Cost:   30
        Food Cost %   30%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
Asparagus Fresh / Steam HALF KG kg $8.00 kg $3.50
Strawberry Vinaigrette            
Strawberries Punnet 0.180 kg $5.00 kg $0.74
Orange Rind Grated 0.1 kg $4.4 kg $0.00
Vinegar Cider 0.250 L $2.5 L $0.77
Oil Olive 0.400 L $4.00 L $1.61
Total Cost $7.02
$
Portion Cost 1.70
VEGETARIAN OPTION ENTRÉE:

Cauliflower
Total
Recipe Name : Fritters with     2
Portion:
sauce - VEGAN  
             
Total Cost: $3.07   Sale Price:   $5.12
Portion Cost: $1.54     Food Cost:   30
        Food Cost %   30%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
Cauliflower florets 0.150 kg $2.00 kg $0.30
flour plain 0.850 kg $2.00 kg $1.70
sparkling water Punnet 0.125 L $4.00 L $0.50
coriander Grated 0.050 kg $3.00 kg $0.15
lemon Cider 0.010 kg $2.00 kg $0.02
olive oil   0.100 L $3.00 L $0.30
garlic Olive 0.050 kg $2.00 kg $0.10
Total Cost $3.07
$
Portion Cost 1.54

MAIN:

Avikas (White Bean and Total

Recipe Name:     4
Beef Stew)   Portion:
             
$11.0
Total Cost: $13.25   Sale Price:   4
Portion Cost: $3.31     Food Cost:   30
 Food Cost
        %   30%
Commodities
Weight Actual
Item Specification kg/l/Unit Cost per kg/l/Unit Cost
olive oil   0.500 L $7.00 L $3.50
k
Beef chuck
0.500 g $15.00 kg $7.50
k
Tomatoes Paste  
0.150 g $1.25 kg $0.19
k
Salt Kosher 0.250 g $1.64 kg $0.41
k
Onion  
0.150 g $1.00 kg $0.15
k
Kidney beans-white soaked overnight 0.250 g $6.00 kg $1.50
k
Black pepper ground 0.500 g $5.29 kg $2.65
$13.2
Total Cost 5
$
Portion Cost 3.31

DESSERT:

Recipe Name: Greek Yogurt Dessert     Total Portion:   4

             
Total Cost: $8.39   Sale Price:   $6.99
Portion Cost: $2.10     Food Cost:   30
        Food Cost %   30%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
Greek k
  0.8
yoghurt g $5.50 kg $4.40
condensed k
  0.8
milk g $3.20 kg $1.28
lemon juice 0.7 L $2.40 L $2.16
k
biscuit digestive 0.2
g $2.73 kg $0.55
             
             
             
Total Cost $8.39
$
Portion Cost 2.10
BUFFET MENU:

Total
Recipe Name: Greek salad     4
  Portion:
             
Total Cost: $8.43   Sale Price:   $7.03
Portion Cost: $2.11     Food Cost:   30
        Food Cost %   30%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
cucumber   0.300 kg $6.00 kg $1.80
red onion   0.750 kg $2.00 kg $1.50
vine tomatoes   0.200 kg $2.00 kg $0.40
olives   0.600 kg $3.30 kg $1.98
olive oil   0.450 L $5.00 L $2.25
red wine vinegar   0.050 L $4.00 L $0.20
feta   0.100 kg $3.00 kg $0.30
dried oregano   0.360 kg $3.50 kg $1.26
Total Cost $8.43
$
Portion Cost 2.11

Zom (Warm
Total
Recipe Name: Yemenite Yogurt     3
Portion:
Soup)  
             
Total Cost: $6.73   Sale Price:   $7.47
Portion Cost: $2.24     Food Cost:   30
        Food Cost %   30%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
Yogurt Less Fat 0.850 L $5.00 L $4.25
Sour Cream Light 0.200 kg $2.70 kg $0.54
Flour Plain 0.100 kg $2.90 kg $0.29
Salt Kosher 0.500 kg $1.64 kg $0.82
Water   0.500 L $0.00 L $0.00
Lemon Juice soaked overnight 0.500 L $1.65 L $0.83
             
Total Cost $6.73
$
Portion Cost 2.24
 Lamb steaks with feta, Total
Recipe Name:     2
tomato and rosemary   Portion:
             
$11.2
Total Cost: $6.77   Sale Price:   9
Portion Cost: $3.39     Food Cost:   30
Food Cost
        %   30%
Commodities
Actual
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Cost
chicken stock fresh 0.150 L $1.65 L $0.25
couscous   0.500 kg $3.00 kg $1.50
lamb leg trimmed 0.150 kg $20.00 kg $3.00
feta crumbled 0.250 kg $3.00 kg $0.75
cherry tomatoe cut in halved 0.150 kg $3.50 kg $0.53
rosemary sprig needle chopped 0.250 kg $3.00 kg $0.75
parsley chopped 0.500 kg $4.00 kg $2.00
lemon   0.175 L $3.00 L $0.53
  Total Cost $6.77
$
Portion Cost 3.39

Jewish Vegetable Stew - Total

Recipe Name:     2
VEGAN   Portion:
             
Total Cost: $4.95   Sale Price:   $8.24
Portion Cost: $2.47     Food Cost:   30
Food Cost
        %   30%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
canola oil 0.288 L $6.00 L $1.73
Carrots peeled, cut halfmoon 0.500 kg $3.00 kg $1.50
berbere   0.143 kg $8.46 kg $1.21
Salt Kosher 0.0296 kg $1.64 kg $0.05
Onion chopped 0.150 kg $2.00 kg $0.30
garlic finely chopped 0.050 kg $3.20 kg $0.16
serrano pepper chopped 0.001 kg $5.20 kg $0.01
potatoes coarsely chopped 0.300 kg $5.00 kg $1.50
cabbage chopped 0.250 kg $4.78 kg $1.20
Red bell pepper coarsely chopped 0.074 kg $3.75 kg $0.28
Total Cost $4.95
$
Portion Cost 2.47
 Total
Recipe Name : (Pistachio Cookies)     4
  Portion:
             
Total Cost: $9.81   Sale Price:   $8.17
Portion Cost: $2.45     Food Cost:   30
Food Cost
        %   30%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
pistachio unsalted 0.320 kg $22.59 kg $7.23
Salt Kosher 0.040 kg $2.50 kg $0.10
Egg (4)   0.400 kg $5.50 kg $2.20
Sugar   0.201 kg $1.00 kg $0.20
Rose Water   0.014 L $5.60 L $0.08
             
             
Total Cost $9.81
$
Portion Cost 2.45
DEGUSTATION MENU:

Cauliflower
Total
Recipe Name : Fritters with     2
Portion:
sauce - VEGAN  
             
Sale
Total Cost: $3.07   Price:   $6.14
Food
Portion Cost: $1.54     Cost:   25
Food
        Cost %   25%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
Cauliflower florets 0.150 kg $2.00 kg $0.30
flour plain 0.850 kg $2.00 kg $1.70
sparkling water Punnet 0.125 L $4.00 L $0.50
coriander Grated 0.050 kg $3.00 kg $0.15
lemon Cider 0.010 kg $2.00 kg $0.02
olive oil   0.100 L $3.00 L $0.30
garlic Olive 0.050 kg $2.00 kg $0.10
Total Cost $3.07
$
Portion Cost 1.54

Concia (Zucchini Total

Recipe Name :     10
Salad)   Portion:
             
Sale
Total Cost: $22.53   Price:   $9.01
Food
Portion Cost: $2.25     Cost:   25
Food
        Cost %   25%
Commodities
Actual
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Cost
zuchini sliced 0.969 kg $6.90 kg $6.69
$15.0
olive oil Less Fat 1.000
L $15.00 L 0
salt Kosher 0.030 kg $1.64 kg $0.05
pepper ground 0.010 kg $5.29 kg $0.05
garlic chopped 0.030 kg $3.00 kg $0.09
basil leaves   0.170 kg $2.85 kg $0.48
white wine vinegar   0.059 L $2.80 L $0.17
$22.5
Total Cost 3
$
Portion Cost 2.25
 Total
Recipe Name : Sour Cherry Soup     4
  Portion:
             
Total Cost: $10.05   Sale Price:   $8.37
Portion Cost: $2.51     Food Cost:   30
        Food Cost %   30%
Commodities
Actual
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Cost
Sour Cherrie pitted 0.760 kg $12.00 kg $9.12
Heavy Cream   0.118 L $3.90 L $0.46
Flour Plain 0.128 kg $2.90 kg $0.37
Sugar   0.050 kg $1.90 kg $0.10
Water   1.182 L $0.00 L $0.00
             
             
$10.0
Total Cost 5
$
Portion Cost 2.51

Skewers of Chicken and Total

Recipe Name :     7
Lamb Fat   Portion:
             
$12.4
Total Cost: $26.23   Sale Price:   9
Portion Cost: $3.75     Food Cost:   30
Food Cost
        %   30%
Commodities
Actual
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Cost
canola oil   0.288 L $6.00 L $1.73
Boneless Chicken thigh 0.850 kg $10.50 kg $8.93
$13.6
Lamb Fat diced into cube 0.850 kg
$16.00 kg 0
Salt Kosher 0.0296 kg $1.64 kg $0.05
skewers stick   0.4 pcs $4.00 pcs $1.60
Paprika   0.10 g $3.30 g $0.33
Parsley chopped 0.15 kg $2.40 kg $0.36
             
             
             
$26.2
Total Cost 3
$
Portion Cost 3.75
Recipe Name : MATZO FRITTERS     Total Portion:   4
             
Total Cost: $8.31   Sale Price:   $8.31
Portion Cost: $2.08     Food Cost:   25
        Food Cost %   25%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
Plain Matzo   0.450 kg $9.75 kg $4.39
Salt Kosher 0.040 kg $2.50 kg $0.10
Egg (3) lightly beaten 0.300 kg $5.50 kg $1.65
Parmesan Cheese   0.150 kg $5.50 kg $0.83
Vegetable Oil   0.100 L $4.50 L $0.45
Honey   0.030 kg $30.00 kg $0.90
             
Total Cost $8.31
$
Portion Cost 2.08
ETHNIC MENU:

Total
Recipe Name : YOGURT SOUP     3
  Portion:
             
Sale
Total Cost: $6.73   Price:   $8.97
Food
Portion Cost: $2.24     Cost:   25
Food Cost
        %   25%
Commodities
Item Specification Weight kg/l/Unit Cost per kg/l/Unit Actual Cost
Yogurt Less Fat 0.850 L $5.00 L $4.25
Sour Cream Light 0.200 kg $2.70 kg $0.54
Flour Plain 0.100 kg $2.90 kg $0.29
Salt Kosher 0.500 kg $1.64 kg $0.82
Water   0.500 L $0.00 L $0.00
Lemon Juice soaked overnight 0.500 L $1.65 L $0.83
             
Total Cost $6.73
$
Portion Cost 2.24

Moschari
Recipe Name :   Total Portion:   2
lemonato  
             
$12.4
Total Cost: $6.25   Sale Price:   9
Portion Cost: $3.12     Food Cost:   25
        Food Cost %   25%
Commodities
Weight Cost per Actual
Item Specification kg/l/Unit   kg/l/Unit   Cost
stewing beef   0.120 kg $27.00 kg $3.24
red onion chopped 0.125 kg $2.00 l $0.25
garlic chopped 0.200 kg $1.00 kg $0.20
lemon juiced 0.440 l $2.40 l $1.06
dried oregano   0.260 kg $3.50 kg $0.91
olive oil   0.118 l $5.00 l $0.59
dry white wine   0.118 l $4.00 l $0.47
salt   0.100 kg $0.90 kg $0.09
pepper   0.100 kg $2.95 kg $0.30
fresh thyme   0.280 kg $9.00 kg $2.52
Total Cost   $6.25
$
Portion Cost   3.12
 Hamantaschen Total
Recipe Name :     2
Cookies   Portion:
             
Sale
Total Cost: $2.77   Price:   $5.55
Food
Portion Cost: $1.39     Cost:   25
Food
        Cost %   25%
Commodities
Actua
Item Specification Weight kg/l/Unit Cost per kg/l/Unit l Cost
Flour all purpose 0.8 kg $1.80 kg $1.44
Sugar   0.0148 kg $1.90 kg $0.03
Margarine room temp 0.0296 kg $4.00 kg $0.12
Water   0.088 L $0.00 L $0.00
Egg (2) large 0.200 kg $4.75 kg $0.95
Vanilla   0.0296 tsp $8.00 tsp $0.24
Apricot diced 0.500 kg $13.80 kg $6.90
Total Cost $2.77
$
Portion Cost 1.39