10.3: Classroom Preparation Assignments

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The Menu Exercise $\PageIndex{1}$

Introductory paragraph
Menu information
1. Layout
2. Printing considerations
3. Descriptions
4. Nutrition considerations
5. Truth-in-menu considerations
6. Artwork
7. Beverage menu – listing and pricing (method?)
8. Narrative of considerations

Example of menu and thought process

352Basilico

The Menu

Introduction

In the following pages, I have provided a sample menu for Basilico. Our menu will consist of an a la carte menu that will have set items as well as “specials of the day”. The “specials of the day” will be determined based upon what is in season at the time. The specials of the day can also be determined by if a good enough deal has been made on an entrée. A good deal means that a good price has been established without sacrificing the wanted quality. As any restaurant, any of the set menu items are susceptible to change depending on how well each item is selling.

Lunch vs. Dinner

Our lunch menu will be a lite version of our dinner menu. Our main focus will be our dinner menu. The lunch menu will consist of items like our margherita and prosciutto pizzas, bruschettas, carbonaras, risottos, etc. Our lunch menu will consist of simple but flavorful dishes that can be produced with little to no issue. Our dinner menu will carryover most if not all of our lunch items. It will include our signature dinner menu items like Osso Bucco, Mussel Linguine, Chicken alla Mattone, etc.

Style

The menu will be a la carte. “A la carte” means that guests are not limited by a set menu and can choose from a wide array of menu choices. We will offer set menus for reserved dinners as requested. The a la carte menu will consist of everything offered that night from the antipasto to the dolce. A separate menu will list all the beverages, wines, and spirits that we offer.

Servers will be able to describe in detail all of the dishes to guests if requested. If someone wants to order the Osso Bucco, but still have questions about the menu description, then the server will be able to describe the Osso Bucco as if the entrée were right in front of them. This skill amongst our servers is necessary because the names that will appear on our menu can be foreign to most.

Basilico

Antipasto

Basil and Watermelon Salad ~ 12
Watermelon that has been vacuum packed with basil and simple syrup for 24 hours. Served with arugula, crumbled feta cheese, sliced beets, and a lime ginger dressing.

Bruschetta ~ 8
Heirloom tomatoes tossed in balsamic dressing paired with fresh mozzarella and basil on top of toasted slices of French bread.

Roasted Cauliflower ~ 10
An entire head of cauliflower that has been roasted, topped with sea salt, and paired with whipped feta, olive oil, and spice mixture

Primi

Gulf Shrimp Carbonara ~ 18
Sauteed pancetta and gulf shrimp, combined with eggs to make a creamy sauce, and tossed with spaghetti noodles and parmesan cheese.

Wild Mushroom Risotto ~ 14
Risotto with porcini, button, and crimini mushrooms

Ravioli ~ 12
Ricotta cheese ravioli topped with house-made marinara sauce

Secondi

Osso Bucco ~ 28
Braised pork shanks with a honey mustard glaze that is dusted with a juniper and sugar mixture on top of a sweet potato and toasted barley risotto

Chicken alla Mattone ~ 26
Chicken roasted with thyme and paired with asparagus, Meyer preserved lemons, and new potatoes

Mussels & Calamari Linguine ~ 30
Seafood pasta made with locally caught mussels and calamari and made with our home-made marinara sauce

Dolci

Crème Brulee ~ 14
Rich custard topped with a caramelized sugar crust, powdered sugar, and berries

Tiramisu ~ 10
Popular Italian coffee flavored layered dessert with ladyfingers, whipped cream, and mascarpone cheese

White Almond Gelato Sundae ~ 16
House-made white almond gelato topped with whipped cream, vanilla syrup, and an almond macaron

Pricing Objectives

Our pricing choices reflect not only how much it costs to produce the item, but the overall experience as well. The beautiful architecture of the restaurant is just one factor of the overall experience of Basilico. Another factor is our staff training to be able to treat our patrons with the utmost respect. Our prices also reflect how high-scale of a restaurant that we aim to become.

Labor Requirements

Our goal of high quality standards requires a greater labor cost than most. This means that all staff have to go the extra mile to make sure that their service exceeds all expectations. The bright side is that most of the prep work for these dishes is doable before service. There will be sous vide, low boys, and steam tables provided.

Other Factors

Our restaurant is sure to stand out in the community because of its upscale nature. From the inside to the out, it will feel like a ‘5 star’ dining experience. Our motto is that we always try to achieve perfection even though perfection is impossible.

Standardized Recipes

Basilico prides itself in consistency. Standardized recipes are just one way that we serve our best quality product at the standard our patrons have for us. Standardized recipes are also a great way to lower food costs. It is a way for us to know for certain that this many ingredients can produce this many servings without a doubt.

Projected Menu Mix

The following table shows the presumed number of plates of each the Antipasto, Primi, Secondi, and Dolci options based upon an average Friday night. The menu mix will assume that we served 150 people. Included is the projected food cost, menu mix, and profit per plate. The average amount of gross profit predicted is $4,735.65.

Antipasto	Price	Food Cost per Plate	FC%	Profit per Plate	#Sold	Gross Profit	Menu Mix
Basil and Watermelon	$12.00	$6.45	53%	$5.55	50	$277.50	33.33%
Bruschetta	$8.00	$4.25	53%	$3.75	65	$243.75	43.33%
Roasted Cauliflower	$10.00	$5.30	53%	$4.70	35	$164.50	23.33%
Average:	$10.00	$5.33	53%	$4.67	150	$685.75	100%
Primi	Price	Food Cost per Plate	FC%	Profit per Plate	#Sold	Gross Profit	Menu Mix
Carbonara	$18.00	$8.00	44%	$10.00	75	$750.00	50.00%
Risotto	$14.00	$6.25	45%	$7.75	30	$232.50	20.00%
Ravioli	$12.00	$5.45	45%	$6.55	45	$294.75	30.00%
Average:	$14.47	$6.57	44.67%	$8.10	150	$1,277.25	100%
Secondi	Price	Food Cost per Plate	FC%	Profit per Plate	#Sold	Gross Profit	Menu Mix
Osso Bucco	$28.00	$14.75	53%	$13.25	68	$901.00	45.33%
Chicken	$26.00	$12.50	48%	$13.50	53	$715.50	35.33%
Linguine	$30.00	$16.85	56%	$13.15	29	$381.35	19.33%
Average:	$28.00	$14.70	52.33%	$13.30	150	1,997.85	100%
Dolci	Price	Food Cost per Plate	FC%	Profit per Plate	#Sold	Gross Profit	Menu Mix
Crème Brulee	$14.00	$5.85	42%	$8.15	40	$326.00	40%
Tiramisu	$10.00	$4.50	45%	$5.50	20	$110.00	20%
Gelato Sundae	$16.00	$7.53	47%	$8.47	40	$338.80	40%
Average:	$13.33	$5.96	44.67%	$7.37	100	$774.80	100%

Conclusion

This concept gives you a good idea of my vision for the menu aspect of Basilico. Any tips are welcome so that the people of the River Ranch region have a great experience.

Discussion Questions $\PageIndex{2}$

What is the major advantage for the use of a ‘day part’ menu?
What is a ‘cycle’ menu?
Explain the flexibility of a ‘daily menu’.
How do a’ la carte and ‘prix fixe’ menus differ?
What is the difference between a ‘casual’ menu and a ‘café’ menu?
Should a ‘dessert’ menu be separate from the main menu? What are the pros and cons?
What would be the most practical use of menus for a foodservice establishment?
What are the physical components of a menu?