Bistro Neige is located in an alpine region in Australia. At the conclusion of the winter season the owner of the establishment has employed your restaurant consultancy group to analyse their sales of this period. Bistro Neige has provided your group with the existing menu and sales report. At present cost control has been an issue and the owner has requested your group to do the following:1. Create detailed standard recipe cards for each menu item that include the following information (ingredients quantities methods photos food cost % gross profit and % mark up for each dish.2. Redesign the format of the menu including layout pricing and font. Provide justifications why this design.3. Menu engineer the menu and outline suggestions to the owner on how to increase the profitability of each menu item based on the popularity of contribution margin of each dish. These suggestions can include changes to portion size menu wording pricing promotion menu layout no change at all dismissal from menu or a suggestion of your own.4. Outline the key factors that are required to make a successful restaurant in a seasonal location.

Attachments:

HTL101-Term-3….docxexample-menu-….pdf


 

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