‘TAKING YOUR TASTE BUDS ON

HOLIDAY FROM THE COMFORT

OF YOUR OWN HOME’

Be there: Monday 3rd May 2020 @ 12.00pm

Team Members

Tash Neylan – 6570124

Shengwen Tao - 6610053

Daniel Bodurov – 6638811

Nathan Vinson – 6631909

Contents
Ma Man Pui – 6627634
Project information sheet ……………………………………… 2

Team roles and production plan ……………………………… 3

Recipes ……………………………………………………………… 4

Costings ………………………………………………………………. 7

Forecasting ……………………………………………………………. 10

COVID secure plan …………………………………………………... 11

Time plan of event …………………………………………………… 12

Promotional material and marketing ……………………………. 14

Meeting minutes …………………………………………………………… 16

Project Information Sheet

Street Food Dish

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‘Sun’s out, Bun’s out’ vegan burger with a side of peri-peri plantain crips – Charcoal bun,
garlic crumb vegan mozzarella stuffed mushroom, lettuce, beetroot coleslaw, onion rings and
truffle ketchup

Pizza
‘Tropic like its hot’ – authentic pizza base, tomato sauce, chorizo crumb, sauteed garlic
spinach and breaded calamari rings with freshly squeezed lemon

Drink
‘Beach Please’ virgin mango mojito – mint, lime, mango puree, crushed ice and soda water

Food selling price - £6

Drink selling price - £2.50

Forecast/Budget numbers
- Number of street food dishes forecasted to sell: 8
- Number of pizzas forecasted to sell: 10
- Number of drinks forecasted to sell: 12

Contact Information (name & email)

- Kitchen Manager: Tash Neylan, nn00411@surrey.ac.uk
- Restaurant Controller: Daniel Bodurov, db00905@surrey.ac.uk

Team Roles and Production Plan

Company Name: Holiday at Home

Mission Statement: ‘Taking your tastebuds

on holiday from the comfort of your own

home’

2
Team Roles Planning

Project Managers- Tash and Nathan

Marketing Specialist- Daniel

Financial Controller- Rita

COVID-19 Safety Controller- Boey

Team Role Operational

Production Managers- Tash and Nathan

Restaurant Controller- Rita and Boey

Barperson- Daniel

Recipes
‘Beach Please’ Virgin Mango Mojito 
Ingredients (for 4 drinks)

 340g mango puree

 3 lemons 
 10-12 mint leaves
 130ml of simple syrup (sugar and water)
 500ml soda water 

3
Method

1. Prepare the simple syrup by heating together equal parts sugar and water in a pan
over medium heat. Stir until sugar is dissolved, then leave to cool.
2. In the glass/cup muddle the mint and lime. 
3. Add the mango puree and crushed ice.
4. Top with soda water and garnish with fresh mint. 

‘Sun’s out, bun’s out’ vegan burger served with plantain crisps
Ingredients (for one burger)

 1 charcoal burger bun

 1 flat top mushroom
 30 g vegan mozzarella 
 3 deep fried onion rings
 2 tbs beetroot coleslaw (made with carrot,
red onion, beetroot and red cabbage)
 Handful of lettuce 
 1 tbs vegan mayo
 1 tbs truffle ketchup 

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  40g plantain chips dusted in peri-peri salt (salt & paprika)

Method

1. Prepare the flattop mushroom by stuffing the middle with vegan mozzarella and coat
the top with a garlic bread crumb. (To be baked in the oven)
2. Make the beetroot coleslaw by shredding boiled beetroot, raw carrot, red cabbage and
red onion. Mix in a bowl with vegan mayo and lemon juice and season with salt,
pepper and chilli flakes. As well as shredding the lettuce for assembling.
3. Make the batter for the onion rings and fry once to prepare for second fry once burger
is on order.
4. Deep fry the plantain and dust in paprika and salt.
5. Grill the bun to order, just before boxing up. 

‘Tropic like its hot’ pizza

Ingredients (for 2 pizzas)

 125ml warm water

 1g salt
 1g dried yeast
 200g bread flour
 1tbs tomato paste
 4tbs tinned chopped tomatoes
 Salt, pepper, dried herbs and sugar
 30g mozzarella
 40g chorizo
 Sauteed spinach (handful of spinach with 2 cloves of
garlic)
 12 breaded and fried calamari rings 
 1 lemon

Method

5
 1. Prepare the pizza dough by mixing together the flour, water, salt and yeast and knead
until a dough is formed. Leave to prove for approximately 2 hours.
2. Make your tomato sauce by mixing the tomato paste, chopped tomatoes and spices in
a pan over medium heat.
3. Bread and coat the calamari rings to fry to order. 
4. Bake the chorizo in the oven to create a fine crumb.
5. Fry a shallot with garlic until soft, then add spinach and seasoning to create the
sauteed spinach.
6. Form the base, add the tomato sauce, mozzarella, chorizo crumb and sauteed spinach.
7. While pizza is cooking fry the calamari rings, and place on cooked pizza.
8. Garnish with a squeeze of fresh lemon. 

Costings
‘Beach Please’ Virgin Mango mojito

Ingredients for 4 Drinks Tesco’s Price Cost

1 Cup Mango Puree (340g) ￡1.75/850g ￡0.7
3 Lemons ￡0.30 ￡0.9
10 Mint Leaves (15g) ￡0.70/30g ￡0.35
130g tbsp Syrup ￡1.35/680g ￡0.26
500ml Soda Water ￡0.50/1L ￡0.25
Total Cost ￡2.46
Average Cost per Drink ￡0.615

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‘Tropic like its hot’ Pizza

Ingredients for 2 Pizzas Tesco’s Price Cost

125ml Water - -
1g Salt, Pepper, Herbs, Sugar, Dried Yeast - ￡0.05
200g Bread Flour ￡2.00/1.5kg ￡0.26
1 tbsp Tomato Paste (20g) ￡0.27/200g ￡0.027
4 tbsp Tinned Chopped Tomatoes (80g) ￡0.40/400g ￡0.08
30g Mozzarella ￡1.75/250g ￡0.21
40g Chorizo ￡8.95/700g ￡0.51
1 Cup Spinach (35g) ￡1.03/250g ￡0.14
Garlic & Shallot ￡3.00/1kg ￡0.03
12 Breaded, Fried, Calamari Rings (100g) ￡6.50/700g ￡0.93
10ml Lemon Juice ￡0.22/100ml ￡0.02
Total Cost ￡2.257
Average Cost per Pizza ￡1.1285
‘Sun’s out, Bun’s out’ Vegan Burger

Ingredients for 1 Burger Tesco’s Price Cost

1 Grilled Charcoal Bun ￡0.70/4 ￡0.175
1 Portobello Mushroom (50g) ￡1.00/250g ￡0.2
3 Onion Rings ￡0.50/1kg ￡0.02
30g Lettuce ￡0.43/600g ￡0.02
10g Carrots ￡0.40/1kg ￡0.004
40g Plantain Chips ￡0.70/350g ￡0.08
15g Red Cabbage ￡0.45/700g ￡0.01
1 tbsp Truffle Ketchup (10g) ￡10.95/200g ￡0.55
30g Vegan Mozzarella ￡8.00/500g ￡0.48
Salt, Chili Flakes, Paprika - ￡0.02
2 tbsp Beetroot Coleslaw (30g) ￡1.80/450g ￡0.12
1 tbsp Vegan Mayo (15g) ￡2.15/270g ￡0.12

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 10ml Lemon Juice ￡0.22/100ml ￡0.02
Cost per Burger ￡1.82

Forecasting
Sales of 12 drinks with a selling price of £2.50 and a cost of goods

of £0.615 per drink.

Sales of 10 pizzas with a selling price of £5.00 and a cost of goods

of £1.1285 per portion.

Sales of 8 Burgers with a selling price of £6.00 and a cost of goods

of £1.82 per portion.

P&L Forecast % Forecast % Forecast % Total %

Account Mojito Pizza  Burger

Sales ￡30 100 ￡50 100 ￡48 100 ￡128 100

Revenue
Minus Cost ￡7.38 24.6 ￡11.285 22.6 ￡14.56 30 ￡30.2 24

of Goods
25
Gross ￡22.62 75.4 ￡38.715 77.4 ￡33.44 70 ￡90.7 76

Profit
75

8
Covid Secure Plan
GENERAL CONDITIONS

 All students will be monitored and reminded on general hygiene like

hand washing, hand sanitizing and face touching.
 Students should wear masks and gloves in all situations.

CLEANING & HYGIENE

 Students will require on washing their hands frequently. High touch areas
will be cleaned frequently.
 Students will require social distancing in kitchen and restrooms. Students
are reminded not to share knives, utensils and service tools.

DELIVERING MEALS

 All food must be delivered in a way that ensures that it does not become
unsafe or unfit to eat.
 Food that needs refrigerating must be kept cool while being transported.
This may need to be packed in an insulated box with a coolant gel or in a
cool bag. Equally, food that needs to be kept hot should be packed in an
insulated bag.
 Possible cross-contamination risks should be avoided in the delivery
process. This can be done through packaging meals securely and storing
allergen-free meals separately in transit, to avoid contamination through
any spillages.
 If an allergen-free meal has been requested, it should be clear when
delivered which container it is in. Stickers or a note will be used on the
container to label each meal.

Time Plan
9.30 - Arrive, dressed and ready to go to stations to begin preparation.

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Kitchen
9.30
1. Make pizza dough and leave to prove.
2. Start the pizza sauce and steam the beetroot.
3. Wash and cut the veg needed:
(1) Flat top mushrooms
(2) Onions for onion rings
(3) Lettuce
(4) Shallots, Garlic and Spinach
(5) Shred Red cabbage, Onion and Cooked beetroot
(6) Slice the plantain thinly
4. Stuff the mushrooms.
5. Make the coleslaw

10.30
6. Batter the onion rings and fry once
7. Fry the plantain and dust in peri-peri salt
8. Bake the chorizo and crumb it
9. Cut the calamari and bread crumb it. Leave it in the fridge until needed.
10. Slice the buns.

11.15
11. Check each station is ready with all correct items.
12. Check with FOH that the round app is working

Restaurant
9.30
1. Sanitise and brush all tables.
2. Clean all glass and windows.
3. Organise cutlery and takeaway cups.
4. Make the simple syrup and leave to cool.

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10.30
5. Wash and prepare the mint and limes.
6. Ensure the fridge is stocked up with a sufficient amount of soda water.

11.15
7. Check the round app is working.
8. Crush ice.

11.45 – Both Kitchen and Restaurant are ready to go

Promotional Material and Marketing

Customer Questionnaire QR code
We have designed a customer questionnaire which can easily be accessed through scanning
the QR code below, to allow us to receive feedback from our customers.

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Social Media Campaign
Considering that our target market will mostly be the students on campus, we will be using
Instagram to market our takeaway service. By posting photos of our dishes and using
appropriate tags we aim to get across the message that even though holiday’s have been
postponed, ‘You can still take your tastebuds to the Caribbean from the comfort and safety of
your own home.’

We will also use our own social media platforms to keep our friends informed of our service
and post countdowns of our event on the Lakeside Instagram with the university hashtags to
ensure we reach a wide market of customers.

Tabletop poster/flyer
Below we have designed a brief menu that can be used to advertise our event. The colours we
have used are in order to take the customer’s mind on holiday while choosing their meal. It
includes a brief description of what we are offering. We will also use this menu for an
Instagram story/post to give our customers an insight to our exciting menu dishes.

We also thought this flyer could be used in a blanket email to all students to ensure no one on
campus will miss out.

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Meeting Minutes
Holiday at Home Takeaway

MEETING 1 08/02/2020
08 February 2020 / 10:15 AM / Zoom 

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ATTENDEES
Boey, Rita and Tash

AGENDA

First meeting

 Brainstorm ideas for our menu

 Go through different street food ideas
 Discuss themes

NOTES
 Make the pizza vegan/vegetarian

 Will our items travel well?

 Stuffed pizza crust

 Once our items are decided, roles will be split

 Want to go for a refreshing theme - maybe tropical?

ACTION ITEMS
1. Message Nathan and Daniel and create a group chat to share our
ideas. 
2. Think about a theme and choose an identity 

NEXT WEEK’S AGENDA

Create menu items within our chosen theme.

Holiday at Home Takeaway

MEETING 2 15/02/2020
15 January 2020 / 10:15 AM / Zoom 

ATTENDEES

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Daniel, Rita and Tash

AGENDA

Finalising our theme

 Deciding on our theme 

 Choosing menu items that go with our theme
 Start splitting roles and jobs

NOTES
 Decided on a tropical theme - bringing a holiday to you with our
takeaway

 Colourful tropical burger - create colourful layers within the burger

 Mediterranean pizza - seafood? Maybe a coloured dough?

 Virgin Mojito - pineapple, mango or passionfruit

 ‘Home is the best holiday’

ACTION ITEMS
1. Look at a range of recipes to inspire our own dishes 
2. Start with the pizza - we have already done the costing from before
3. Find out where Nathan is 
4. Keep Boey updated

NEXT WEEK’S AGENDA

Discuss recipes we have found and look into the practicality of our dishes.

Holiday at Home Takeaway

MEETING 3 22/02/2020
22 February 2020 / 10:15 AM / Zoom 

ATTENDEES
Daniel, Rita, Nathan and Tash

15
AGENDA

Discussing our dishes

 What will actually be going on our pizza 

 How can we make our burger exciting/different 
 Keep brainstorming ideas

NOTES
 Our pizza will have calamari, spinach and chorizo

 Using mango puree for our mojito is the best option

 Stuffing our mushroom with vegan mozzarella, using truffle ketchup

and a charcoal bun 

ACTION ITEMS
1. Rewrite recipes the way we want them & make them our own
2. Start looking at prices and costings
3. Make a mood board of the ideas with mages to create visuals

NEXT WEEK’S AGENDA

Put everything together.

Holiday at Home Takeaway

MEETING 4 01/03/2020
01 March 2020 / 10:15 AM / Zoom 

ATTENDEES
Daniel, Rita, Nathan, Boey and Tash

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AGENDA

Bringing everything together

 What marketing/campaigning are we going to use

 How we are going to bring everything we have together for the
deadline on 8th March

NOTES
 We have methods, costings and recipes done

 We have a colour theme decided

 We will meet on Thursday at 3pm

ACTION ITEMS
1. Nathan will create a logo.
2. Rita will do a mission statement and questionnaire.
3. Boey will finish off COVID safety plan.
4. Daniel will look into our campaign.
5. Tash will write up minutes, finish off time plan, rearrange methods &
recipes and organise our Microsoft file.

NEXT MEETING’S AGENDA

Finalise everything.

Holiday at Home Takeaway

MEETING 4 04/03/2020
04 March 2020 / 15:00 PM / Zoom 

ATTENDEES
Daniel, Rita, Nathan, Boey and Tash

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AGENDA

Finalising Everything

 Go through the document and make sure everyone is happy with it

 Need to finish off our marketing material
 Find out the date of our event
 Have we got everything required for the assignment?

NOTES
 We need our tabletop flyer and a new logo

 Everything is looking good 

 COVID safety plan needs to be finished

ACTION ITEMS
1. Nathan will create a new logo and tabletop flyer/menu.
2. Boey will finish the COVID safety plan.
3. Tash will add everything to the final document and read through
before we hand in our final project. 

NEXT MEETING’S AGENDA

HAND IN. 

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