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Royal Cafe

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by

lisa nguyen

on 17 August 2016

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Transcript of Royal Cafe

The Royal Cafe
"Feel the life of
the Royal"

Back of house equipment:
Refrigerators and Freezers

- To stall products which can not be left out in room temperature.
Dishwasher

- To wash cutlery and dishes.
Coffee Equipment (Mugs/cups, saucers etc) -

To serve coffee and beverages in.
Blender
-
To blend cold beverages such as frappes and smoothies.
Electrical & Plumbing Needs
- Espresso machines must be directly connected to a water source to fulfill their water needs. Drainage is also required.
Ice Cream Machine

-

To properly make ice cream.
Oven -

To bake cakes and macaroons etc.
Cleaning essentials ( Broom/ towels etc)
-
To clean spills and dirt etc.

Cutlery/plates & cups etc

-

To eat and serve food with.
STAFF NEEDED
&
JOB DESCRIPTION
EQUIPMENT
REQUIRED
OUTSIDE VIEW
Barista
:
Works behind a counter spending most of his/her time on the espresso machine, serves both hot and cold drinks (such as espresso )
Assistant accountant
:

Assistant accountant helps prepare financial statement and account, budgeting, management leader, processing invoice and prepares vat return
Manager
:
A Manager should be able to open and close your restaurant, purchase food and beverage inventory, open the register, track inventory, train and manage the staff, work with suppliers and manage your advertising.
Hr and payroll administer
:
Collate payroll information, process, produce reports and journals and file.
Prepare and remit monthly superannuation contributions and quarterly employee statements.
Prepare and process journals for employee provisions.
Preparation of payroll related reports for managers.
Termination and redundancy calculations as required.
End of year processing and reconciliation including payment summaries.
Human resource
:
Co-ordination and management of workers compensation.
Co-ordination of superannuation contributions ensuring statutory requirements are met.
Handling staff queries regarding payroll and HR.
Preparation of employee contracts and letters of offer.
Provide advice regarding employee and industrial relations issues.
Create position descriptions as necessary.
Organist recruitment and selection including advertising and short listing applicants.
Waiter:
Provide good customer service.
Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
Collect payment.
Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.
Greet customers.
Serves drinks.
Helps co-workers.
Junior staff:
Help support other co-workers.
Casual kitchen hand.
Doing various tasks such as clearing up, tidying, restocking, ordering and washing.
Preparing food and meals to a high standard.
Adhering to all aspects of licensing law, trading standards, food hygiene and health & safety. .
Kitchen staff:
Helps out in the kitchen
Chefs:
Pastry chef skilled in the making of pastries, desserts, breads and other baked goods.
Chef is often involved in staffing of the kitchen, developing menu offerings, forecasting supply needs and estimating costs. They are expected to make sure the restaurant meets all regulations, including sanitary and safety guidelines.
Chefs mostly work in the back-of-house. They take part in the creation of recipes and the preparation of advanced items.
Chefs need to work long hours to ensure that everything in is functioning properly at all times. They work nights, weekends and holidays.
AREA & OUR CAFE
We will be opening a fine dining cafe which is settled beside a busy intersection in the city on 48 Hunter street called "The Royal Cafe" which we believe will be extremely successful. The Royal Cafe provides a relaxing escape from the hustle and bustle of life outside, providing beverages, ice creams and a range of desserts to satisfy those sweet tooth cravings. Our cafe furniture is made from high quality materials which have outstanding & sophisticated finishes so our cafe would be eye catching to the large amount of bypasses in the city. Our furniture is personally customized to match our cafe theme and also so our customers can sit and enjoy their time comfortably in the nice daylight. There's also going to be books and music played at our cafe for our customers to enjoy peacefully. All our staff workers are experienced and qualified workers so we guarantee that the food our customers consume and the hygiene of the place would be enough to beat a five star hotel. Our cafe “Royal Cafe” is a cafe that will make you feel like you're part of the royal hierarchy, all customers big or small would be treated as if they really were royal. The food we serve is not the imitation of the food from the castle but actually the real authentic thing. All our ingredients are 100% real imported from England and hand made by our talented workers. With the special and unique theme “Royal” we believe we would get a lot of attention because the royal cafe is surely not the same as other cafes. With our cafe placed at such a busy place we'll surely gain more profit & customers than expected.
Front of house equipment:
Espresso Machines
-
To brew coffee beverages.
Espresso Coffee Grinders
-
Espresso grinders produce the ultra-fine grind required for espresso machines to work their magic.
Furniture (tables & chairs)
-
For the comfort of our customers.

Credit Card Machine
-
For customers to pay by card
.
Cash Register -

For registering and calculating transactions (cash).
Refrigeration Cabinets
-
To place food (cakes/macaroons)
Decorations (books)
-
To make place eye appealing and match our theme.
Tea Brewer
-
To brew tea.
Cleaning Essentials -

To clean up spills etc.
MARKETING
AND
PROMOTIONS
MENU
INSIDE VIEW
To promote the Royal Cafe on a limited budget we have thought of many cheap and easy ways to catch our busy customers attention.
“Flyers”
To promote “The Royal Cafe” we went ahead and printed 500 value flyers with the Royal Cafe and what our cafe is about on it. To distribute them we went around to nearby houses and placed a flyer into every mailbox and stuck flyers on busy streets, bus stops, car windows etc and personally stood on busy roads handing them to bypasses.
“Sampling”

To give our customers the opportunity to sample our products during busy hours (breakfast & lunch) we purposely stood outside our cafe and nearby streets handing out samples of our delicacies and beverages to bypasses along with our flyers.
“Media”

To promote our cafe through media we created Facebook, Snap chat, Instagram, Twitter etc pages/ accounts to inform our customers about what going on. We asked our friends to like & share our photos and pages so our cafe gets noticed and hopefully because of that we’ll get customers from outside of our neighborhood as well. When the time comes we would also have a commercial for our cafe aired on television.
“Weekly Special Flyers”
Every Thursday we will be holding a weekly special during lunch hours where we offer our customers a special deal. Depending on which week, sometimes we would offer our customers a free cappuccino and cheesecake or make a deal like buy one get two free. To get this big news around, outside our cafe there would be a chalkboard stand where we write down our Thursday special offer menu and our cafe workers would also be handing flyers out to by passers during lunch and breakfast.
THE ROYAL CAFE
Floor Plan
Coffee Machine
Sink
Kitchen
Counter
Woman
Men
Tables
Bench table
Chairs
Storage Room
Entrance/Exit
Outdoor umbrella
stand tables
THE END! :D
THE ROYAL CAFE
By: Lisa Pizza, Princess Leanne & William H
Feel The Life Of The Royal
FEEL THE LIFE OF THE ROYAL
The Royal Cafe
Thursday
Special
OPEN!
Feel The Life Of The Royal
Phone: (02) 4627 6008
Restrooms
Staff Room
Book and decoration shelf
Refrigeration
cabinet
1 (6 ounce) can of tuna fish (if packed in water, drain it, and add a teaspoon of good quality olive oil)
1/3 cup of cottage cheese
2 Tablespoons of mayonnaise
1/4 purple onion, chopped finely
1 celery stalk, chopped finely
1 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 Tbsp minced fresh parsley
1 teaspoon of Dijon mustard
(optional - lettuce and sliced tomatoes)
Slices of French bread, lightly toasted
TUNA AND SALAD SANDWICH
METHOD
Mix all of the ingredients. Serve on toast, either open faced, or in a regular sandwich with lettuce and tomatoes. For a low carb option, serve on sliced lettuce.
INGREDIENTS
INGREDIENTS
1-1/2 cups Oreo cookie crumbs
1/4 cup butter, melted
FILLING:
2 tablespoons plus 1-1/2 teaspoons instant coffee granules
1 tablespoon hot water
1/4 teaspoon ground cinnamon
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
4 eggs, lightly beaten
2 cups (12 ounces) semisweet chocolate chips, melted and cooled
GLAZE:
1/2 cup semisweet chocolate chips
3 tablespoons butter
Chocolate-covered coffee beans, optional
LAYERED MOCHA CHEESECAKE
METHOD
1. Place greased 9-in. spring form pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside.
3. In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined.
4. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place spring form pan in a large baking pan; add 1 in. of hot water to larger pan.
5. Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove spring form pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
6. Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired. Yield: 16 servings.
Peanut Butter Filling:
1/2 cup creamy peanut butter
6 tbsp powdered sugar
1 tbsp coconut oil, melted
1 tbsp unsweetened almond milk (if needed)
Macaroon:
1 cup powdered sugar
1/2 cup almond flour
1/4 cup unsweetened cocoa powder (preferably Dutch process)
2 egg whites
1/4 cup sugar
INGREDIENTS
1. Preheat oven to 325. Line two large baking sheets with parchment paper. Set aside.
2. In your food processor, combine powdered sugar, almond flour and unsweetened cocoa powder. Process until very fine. Sift mixture into a large bowl. You may need to reprocess any large chunks that can't make it through the sifter.
3. In a stand mixer, beat egg whites using the whisk on medium speed until light and frothy. Reduce speed to low and slowly add sugar. Increase speed to high and beat until stiff peaks form. Be patient, it will take a few minutes. They should look like the top photo when you take the whisk out.
4. Add the dry ingredients to egg whites and gently fold together using a spatula. Once ingredients are combined, fold for just an other few turns of the wrist--this is where you need to be very careful! Under-mix and you will have pointy shells, under-mix and you will have a soupy mess. You want the batter to just barely stream off the spatula when you remove it. I err on the side of caution and smooth out points later if they arise.
5. Transfer batter to a pastry bag fitted with a 1/2" round tip. Carefully pipe mixture into circles about 1 1/2" in size. If tops are pointy, you may run your finger under water and gently smooth them. Let them stand for 30 minutes until tops are glossy and smooth to the touch.
6. Bake until just set, about 10-12 minutes.Place baking sheets on wire racks and allow to cool completely.
7. To make filling, beat peanut butter, powdered sugar, and coconut oil together in a medium mixing bowl or stand mixer until combined. If needed, add almond milk and beat until combined.
8. Gently remove macaroons from baking sheet and place a small spoonful of filling on one macaroon. Top with a second macaroon. Repeat with the rest of the batch. Store refrigerated in an airtight container.
PEANUT BUTTER CUP MACAROONS
METHOD
INGREDIENTS:
½ cup coconut milk or other milk of choice
½ cup water
2 cups ice
2 teaspoons matcha green tea powder
1-2 teaspoons pure maple syrup or other sweetener of choice
¼ teaspoon pure vanilla extract
whipped cream
METHOD:
Blend all ingredients together and serve with whipped cream if desired.
GREEN TEA FRAPPUCCINO
INGREDIENTS:
6 tablespoons coffee/espresso
8 ounces water
13 ounces milk 4 to 5 tablespoons Torani Vanilla Syrup
1 tablespoon caramel ice cream topping
CREME CARAMEL LATTE
METHOD:
Coffee & Water in brewer
6 tablespoons coffee/espresso
8 ounces water
INGREDIENTS IN PITCHER:
13 ounces milk 4 to 5 tablespoons Torani Vanilla Syrup
1 tablespoon caramel ice cream topping
RECIPES !
We have chosen the following recipes because we believe these recipes we have chosen would be ordered most and rated a good 5/5.
Full transcript