This report has introduced a new Punjab theme based restaurant named “Desi Tadka” Located in New Zealand. In this report, an in-depth catering policy has been provided. It also includes all the other things required to consider while a setting a business. These factors are such as hours of operation, location, target audience, guest experience, theme, course of the menu and the presentation style. Once the business idea is developed, the business owner needs to be able to set up procedures and processes. It ensures that the own can budget all costs but still can make a considerable profit. It can be done by developing in-depth understanding about the fundamental restaurant business control. In addition, it is required to implement a wide range of control documents. These control documents can ensure in store laws and policy compliance by employees. All these factors have been discussed in this report.
“Desi Tadka” will be developed in Auckland of New Zealand. The restaurant will develop relaxing environment for customers. All the guests will experience a relation with New Zealand while having food in the restaurant.
- “Desi Tadka” is a Punjab based theme. It will serve pure vegetarian Punjabi foods only.
- The seating arrangement will be a mixture of Punjabi “Dhaba” style with casual Kwin style. It will include couches, booths and wooden table. There will also be a kid’s zone in the restaurant.
- Free WIFI internet will be provided to all customers.
- The store front will look like the front part of truck (Punjab truck) to symbolize Punjabi culture.
Monday 8am- 8pm
Tuesday 8am- 8pm
Wednesday 8am- 8pm
Thursday 8am- 8pm
Friday 8am- 10pm
Saturday 8am- 10pm
Sunday 8am- 10pm
- “Desi Tadka” will introduce various service styles to meet needs of the customers. The restaurant will be very casual with its customers having the option to order at the receive table service or counter, if they want to have more restaurant experience with enhanced human interaction.
- The restaurant will have various vegetarian food items in its cabinet, so that customers can have their food according to their appetite. Customers can grab some food on the go as well as lunch, breakfast and dinner Friday- Sunday.
- All the staffs will wear franchise T-shirt of the company as their uniform, so that they can be identified easily. However, they will be dressed casually to indicate casual environment of the restaurant.
The major target market of the “Desi Tadka” restaurant will be the middle class demographic. It includes families with children, young professionals and elderly people who like to have vegetarian food in a cool and casual environment. The company will mainly attract those customers, who love have Indian (Punjabi) foods. It can be stated that, as the restaurant will not be located in the core business district, it will not attract students and businessmen who have limited schedules in weekdays. In addition, these types of customers prefer to have non-vegetarian foods during week days. However, in weekends, many of them prefer to change their taste buds and order vegetarian foods. Hence, in weekends, the restaurant will attract all sorts of customers and serve foods that everyone can enjoy.
The management of the restaurant wants to treat all customers as friends and family members. They want their staffs to develop strong relationship with their customers so that they feel relaxed and comfortable in the restaurant. Overall “Desi Tadka” will try provide a good experience to customers so that they keep on coming back to this restaurant.
The restaurant “Desi Tadka” will provide vegetarian dishes to the customers. However, in order to expand the business, the management team is thinking to add different beverages alongside vegetarian food menu. There are some major food and beverage trends of New Zealand, which help the restaurant to select this type of decision. They are such as:
“No meat please”
Davis et al. (2013) stated that, as meat is becoming less sustainable, the numbers of vegetarians are increasing in New Zealand. For this reason many vegetarian restaurants are opining in this country and many existing restaurants are deciding remove meat from their menus as much as possible. The modern generation of customers of New Zealand prefers to develop their diet plan on plants. They prefer to emphasize on the deliciousness of plants (Roy, 2016).
“Juice matches”
Davis et al. (2013) mentioned that, in previous years, restaurants of New Zealand develop a wine match (alcoholic) match with every dish. However, in recent years the beverage tend of NEW Zeland has become inclined towards non-alcoholic drinks such as banana shake, watermelon juices, orange juices. This beverage trend is more prominent in Auckland.
The food menu of “Desi Tadka” is given below:
Starters
- Veg Pakoras
- Vegetable Spring Roll
- Corn cakes
- Samosa chaats
- Aloo Tikki Chaat (deep fried potato)
Mains
- Masala Channa
- Amritsari Chole Masala
- Dal makahani
- Sarson Ka Saag and Makki ki Roti
- Butter paratha with veg tadka
Desserts
- Lassi
- Gazar ka Halua
- Gulab Jamoon
- Amritseri Jalebi
- Kesar Falooda
- Phirni
- Rabri
The owner of “Desi Tadka” has developed the idea to develop three chalk board menus for three types of dishes (starters, mains and desserts). They will be hanging inside the restaurant, where it is visible to all customers. It will be simple and cheap and allow customers to make instant changes in their orders. It will reflect the cool, casual and easy going environment of the restaurant.
The owner has the idea to design the menu in back and red menu, as it will be ideal to the Punjabi theme of the restaurant. Along with the name of the name of different dishes, pictures of the dishes will also be provided in the menu. It will help customers to understand how their foods will look like. It will also increase customer attraction towards a specific food. A sample template of food menu design and layout has been provided above. Based on this sample, the food menu layout will be designed.
Purchasing
|
Product testing |
Davis et al. (2013) stated that with the help of product testing, a company can ensure the products are actually what they want. Product testing will make sure that a dish will exactly looks and tastes appropriate. It will help to Maritain the texture and flavor of a food. |
|
Purchase specification |
Purchase specification is the part of purchase order that provide suppliers the idea, about the company wants products (Zealand, 2014). In order to ensure safety and satisfaction of employees, the management team of the restaurant also needs to examine color, smell, and temperature of the food products. |
|
Buying method |
According to Powell et al. (2016), there are various buying methods that a company can use to purchase materials. This strategy will be used by the management of “Deshi Tadka”. The company will develop a contract of 6 months to purchase a certain amount of food products. As the restaurant is a small business startup, it will focus on developing short term contracts with customers. |
Receiving
|
Quantity and quality inspection |
As the restaurant will be a Punjab themed restaurant, some of the food ingredients like spices and herbs will be imported directly from Punjab. After the arrival of products, the operational manager will sign an acknowledgement letter for product delivery (O'Neill & Pearson, 2016). After that, the Head Chef will inspect the purchase order and specification and examine whether they fit with the requirements or not. If the quality standard of a product doesn’t meet with the requirement, then the Head Chef will contact the suppliers immediately. This action is required to be taken to ensure that no damage is caused to a product (Lee et al., 2016). It ensures that no harm is done to consumers and meets the requirements of health and safety regulation of NZ. |
Storing and Issuing
|
Pricing of items |
Chen et al. (2015) stated that, a company needs find the right balanced when developing pricing menu. The management has to assess, what customers are willing to pay against what is the reasonable Price. Along with that, the price must have to cover the cost so that a company can get reasonable profit. The restaurant will adopt competitive pricing strategy to stay in the competition with other vegetarian restaurants of NZ. |
|
Stocktaking |
Stock taking can provide guideline to decide how much stock should be kept to reduce leftover or wastage of a product. Watson et al. (2014) stated that, previous stock taking records can be assessed to find out which stock is fast moving and which stock is slow moving. Low turnover indicates that company has more stock than it is able to sell. This excessive stock has to be used in other purpose. |
Preparing
|
Volume Forecasting |
Rashid et al. (2016) stated that volume forecasting tool that can help management team to deal with uncertainty of future. It will help the management of “Deshi Dhaba” to understand the food trends and desire of customers. The management team also needs to assess the sales history to find out how many new customers will come to the restaurant. |
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Pre-costing |
Cui and Basnet (2015) mentioned that pre-costing is the strategy to have a set procedure in place to make sure portion control with help of set equipments. In case of the restaurant, these equipments are such as spoon and plate size, design and high of table and chairs. It helps to prepare the budget and price of every food dish served in the restaurant. |
Selling
|
The checking system or the control of cash |
Zhang et al. (2014) stated that, every organization should develop a checking system to analyze its sales performance. It can help the management system to find out: 1) How many customers purchase products? 2) How many covers the company is able to make? 3) What form is used to make the payment? 4) How many products are sold in total? Along with this checking system, the management of the restaurant can apply process checking to ensure that all the process and procedures are followed properly. Gemmell (2014) stated that, internal audit can be carried out for process checking. In addition, the company can use comment cards to get rating from the customers about food quality, cleanliness and service quality. |
According to Stangl et al. (2017), standard recipe can be defined as the written schedule to develop a specific food menu. It includes name of the products, ingredients along with quantity of items required to develop the dish. Broking down the ingredients can help to find out the nutritional value. Davis et al. (2013) stated that, it also helps to analyze a chef, whether any ingredient can be replaced with any other ingredient. It is mainly used to determine the appropriate cost of food dish. It also helps to find out whether the cost of a food dish can cover costs such as rent, wages, electricity usage and many more.
It can also help to make sure that a dish maintains same look, size and flavor, even if the chef is changed. Smith et al. (2014) stated that, it also help to reduce wastage or shortage of ingredients.
|
Name: Amritsari Chole |
|
|
Preparation Time |
20 mins (average) |
|
Calories |
333 |
|
Soaked overnight chickpeas |
500 gm |
|
Chopped onion |
4 pieces |
|
Black Cardamom |
10 |
|
dry mango powder |
3 table spoons |
|
garlic paste |
2 table spoons |
|
salt |
5 pinches |
|
chopped coriander leaves |
1 bunch |
|
powdered cumin |
3 teaspoon |
|
powdered garam masala powder |
2 tablespoon |
|
tea bags |
6 |
|
chopped tomato |
6 |
|
pomegranate seeds |
4 teaspoon |
|
ginger paste |
3 tablespoon |
|
green chilli |
6 |
|
ghee |
4 tablespoon |
|
powdered red chilli |
2 tablespoon |
|
powdered turmeric |
2 teaspoon |
|
Stem removed bay leaf |
4 |
|
Water |
6 cup |
12. Purchase specification
Smith et al. (2015) mentioned that, purchase specification is very important for an organization, as it provides clear guideline to the supplier about what a company needs to maintain certain quality standard of a product. Davis et al. (2013) mentioned that purchase specifications have to be appropriate and well thought as, it can control quality of a product. Purchase specification is important for the “Desi Dhaba” as it help to ensure Food safety regulations are followed by ensuring there is no damage taken by the food ingredients during its process of arrival at the location. In addition, the restaurant management needs to check various other aspects such as:
- Quantity and weight
- Material storing process and transportation process
- Quantity of ingredients
- Dirt removed from vegetables from not
Purchase order form
Li (2016) stated that, purchase order form is the legal binding document between buyer and supplier. Purchase order includes detailed description about purchase specification. It is often considered as recommended communication strategy, as they can be digitally documented as future references towards patterns of purchasing. In this case the owner of the new restaurant will develop an account with suppliers to make all the pavements. Hence it is not mandatory during the arrival of products. However, purchase order can be useful if the company needs credits, due to delivery of inappropriate products or if products are not able to meet the quality standard.
Requisition form
Li (2016) mentioned that requisition form is used only for internal purpose. It is often used as the written communication format between various departments; the management of the restaurant easily refers back. It ensures that correct stock is sent to correct department. Here is a sample requisition form given below:
Checklist of incoming goods
It can be used to check delivery of goods into the business from different external sources such as suppliers. It helps to check whether products are received at right amount or not. For instance, if 1.5 kg “Garam masala” is required and the company receives 1.3 kg., the management needs to send a email to the suppliers and keep record of it. A sample food delivery checklist has been given below.
Cost percentage pricing
|
Item |
Selling Price |
Sold |
Total Sales |
Cost Per Unit |
Margin |
Total Cost |
Profit |
FC% |
|
Butter paratha with veg tadka
|
30 |
3 |
$90 |
15 |
17 |
$45 |
$45 |
65 |
|
Masala Channa
|
20 |
5 |
$100 |
8 |
12 |
$40 |
$60 |
20 |
|
Samosa chaats |
22 |
5 |
$110 |
6 |
16 |
$36 |
$74 |
20 |
|
|
|
13 |
$300 |
|
|
$121 |
$179 |
35 |
In conclusion, it can be stated that, “Desi Dhabe” fits with desires and needs of the target market by providing Punjabi vegetarian foods. It provides a stress free and relaxing environment that will make the customers comfortable. A vegetarian Punjab food menu has been developed for the restaurant with appropriate layout. This report has outlined the significance of various control documents and pricing strategies essential for a new business set up.
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