Developing a dinner menu

You are opening a new restaurant in Kamloops this May. You need to develop a menu for dinner and
drinks. Briefly describe the type/style of restaurant the number of seats/covers and justify your menu
choices and pricing for your target market in an introductory paragraph.
The first part is as follows;

1. Develop a dinner menu of 8 entrees (not a side or appetizer) that you would serve at the
   restaurant.
   a. Develop a Standardised Recipe for each menu item.
   b. Develop Standard Purchasing Specifications for each item to be purchased.
   c. Develop a recipe detail and cost card for each menu item including;
   i. Plating and garnishing instructions
   ii. Cost per portion
   iii. Selling price
   iv. Food Cost Percentage
   d. Develop a beverage list of 5 different alcoholic & non-alcoholic drinks, that you would
   serve (must include at least 4 cocktails, other choices may be wines by the glass or bottle
   or carafe, bottled or draft beer, pop etc.)
   e. Develop a standard drink recipe for each one of your cocktail drinks and ounces served
   for each glass/bottle of wine and glass/bottle of beer.
   f. Calculate the standard cost for each drink, by costing out each of the ingredients on a
   recipe detail and cost card including;
   i. Glassware and serving procedures
   ii. Drink Cost
   iii. Selling price
   iv. Beverage Cost Percentage

Sample Solution