Management

All Pacifika Cuisine

BATI FUSION RESTAURANT

Group Members:
Simran Prasad (S11170815)
Nancy Millenium Naidu (S11173795)
Misila Nasolo (S11173400)
Apisai Atira (S11175897)
Kaien Chung (S11174664)
Introduction
Type of restaurant: Casual dining
Target Market: Couples, Families and friends
Location: Lami
► Farm to table concept- is a trend that many
famous restaurants used around the world
► This farm to table concept will be use by Bati
Fusion Restaurant to reduce imports goods eg
Vegetables and food wastage
► Sustainability-it benefits the environment eg
short distance transport of local products.
Starters Fried and roasted breadfruit with
tomato chutney Ingredients
Avocado prawn kokoda ➢ 1 Breadfruit
➢ 3 tsp coriander

Ingredients ➢ 3 tsp paprika, smoked

► Peel Raw Prawns ➢ 1 salt and pepper

➢ 1 tsp turmeric
► Fresh Chilies
➢ ¼ cup olive oil
► Diced Onions
➢ 1 tsp cumin
► Diced Tomatoes ➢ Tomato Chutney
► 8 Limes ➢ 1 curry and coriander

► Coriander leaves
➢ 4 piece garlic
► Fresh Mango
➢ 1 onion, medium sized
► Avocado
➢ 1 tomato
► 1 Cup Coconut milk
➢ 1 salt
➢ 2 tbsp. oil
Mains
Chicken or Pork Lovo Palusami
Ingredients
► Taro leaves
► Corned beef (optional)
► Coconut cream
► Garlic
► Onions
► Tomatoes
► Herbs (Sage and Thyme)
► Chicken
► Pork
► Fish
Grilled triple citrus fish
Sui (Beef stew)
Ingredients
Ingredients
► Walu /Marlin Fish
► Beef meaty bones
► Orange Juice
► Water
► Lemon juice
► Onions
► Lime Juice
► Carrots
► 2 cloves garlic minced
► Garlic
► Marmalade
► Ginger
► Light Soya Sauce
► Potatoes
► Brown Sugar
► Oil
► Corn Starch
► bok choy (cabbage)
► Coconut water/ just water
► All purpose flour
Sides
Wedges Cassava Dalo
Desserts
Purini (pudding)
Vakalolo
Ingredients
Ingredients ► 1 – 2 cup or tin coconut
► 2 cups grated cassava cream
► 1 cup grated coconut ► 2 cups of brown sugar
► 1/4-1/2 cup packed ► 3 cups self raising flour
dark brown sugar ► 2 tablespoon baking
► 1/4 cup coconut soda
cream ► 2 eggs
► pinch of salt ► 4 tablespoon margarine
► Fresh banana leaves butter
► 2 – 3 medium ripe
bananas (mashed)
 Non-alcoholic Beverages-
Warm/Cold
Lemon ice tea (cold)
Ingredients
Pineapple mango juice (Cold) Ingredients
► I cup water
► 4 cups Water
► 1 cup granulated sugar
► Mangoes
► Ginger
► ¼ teaspoon baking soda
► Pineapple juice fresh
► 10 tea bags black tea
► lemons juice fresh
► The juice of 6 fresh lemons ► Ice-cubes
► 4 sliced lemons
For the Espresso Cafe Latte
Cappuccino
⮚ 2 tablespoons finely
⮚ ground dark roast coffee ► Freshly brewed
⮚ 4 ounces water Espresso
► Whole Milk
⮚ For the Foamed Milk

⮚ 4 ounces milk
Blue hawaii
Mocktail
Ingredients Preparation
► 5 fl oz blue cream soda Blend all ingredients at high speed
(150ml) until frothy. Pour contents into a
► 2 fl oz pineapple juice (60ml) tall glass and garnish with
► 1 fl oz clarified lime or lime maraschino cherries and
juice (30ml) pineapple wedges.
► ¾ cup crushed ice
Garnish
► 2 maraschino cherries
► 2 small pineapple wedges
Blue virgin sangria Preparation
Ingredients
► 1 Carbonated lemon-lime 1. Mix all ingredients except the 7UP in a
(7-UP) large glass container.
beverage 2. Cover the container and put in
► 2 Oranges refrigerate for at least 4 hours.
► 1 cup Pineapple chunk 3. Serve and top with 7UP.
Condiments 4. Garnish with pineapple or oranges.
► 1/2 cup Lemon juice,
fresh
► 1/2 cup Simple syrup
Beer, Wine & Liquor
1/2 cup Curacao, blue
1 (750 ml) bottle White wine,
dry
Red Wine White Wine Rose Wine
Rum and Fiji Gold Malibu Rum
Cola
Costing of one dish: Fried and roasted
breadfruit with tomato chutney
Challenges
► Following the COVID-19 Restrictions can lead to closure of restaurant
► Import of products eg spices
► Supplier Shortage
► Limited staff may cause delay of services
► The pricing of the dish may not be affordable by the customers
Recommendations
It is highly recommended that food owned businesses practise
the farm to table concept because;

► Benefits the environment in terms of transporting the produce.

Less fuel and emission of gasses is released while getting the
ingredients to the restaurant
► It supports local farmers. Buying directly from farmers ensures
us that the money being spent is going directly to help farmers
grow their businesses and boosts the local economy.
References
https://www.webstaurantstore.com/blog/postdetails.cfm?post=1532
https://mantarayisland.com/2019/11/08/fiji-lovo/
https://www.gloriafood.com/restaurant-problems-and-solutions
https://kaienchung98.wixsite.com/bati-restaurant