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Mango Restaurant

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by

Aimy Huynh

on 20 May 2015

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Transcript of Mango Restaurant

Restaurant Proposal
Winter Menu
Entree
Rosemary and Sea Salt Flatbread - $6.50
Crostini with prosciutto, mozzarella and zucchini $6.50
Poached Chicken, Spinach and Radicchio Salad - $7.50
Potato and Rosemary Focaccia - $8

Main
Creamy Linguine with Peas, Ham, and Sage - $14
Tuscan Tomato Bread Soup with Steamed Mussels - $15
Balsamic-and-Rosemary-Marinated Florentine Steak - $16
Shrimp Tomato and Basil Pasta - $14
Three- Cheese Skillet Lasagna - $13.50

Desserts
Cannoli with Vanilla Filling and Crushed Pistachio - $7
Coffee Flavoured Tiramisu with Grated Chocolate (in a glass) - $9
White Chocolate and Pistachio Praline Semifreddo - $8.50
Cinnamon Hazelnut Biscotti coated in Chocolate - $7.50



MENU
Why should Mangiamo be considered?
Market Research
Target Market
Consumer needs and wants
Understanding consumers needs and wants. How?
Risk Analysis
Risk involved
How we will deal with them?
Researching Competitors
What can this achieve?
How does it help?
STAFF
STAFF
Cashier-
$8000-$12000 p.a
Chefs-
$30000 (full time) p.a
Waiters-
$18000 - $40000 p.a

Equipment
THEME
video

Monday -Friday -8am-10pm
Saturday - 8am- 11pm
Sunday - 2pm - 9pm
- Fairfield is not an area filled with many restaurants.
- It is an opportunity for local people living near the suburb to dine and eat in a place that is close for them.
- Fairfield is also dominated by many Asian foods so the introduction of Italian cuisine would be good.
-
Opening Hours
t
Kitchenware
eg. pans, pots, colander, blowtorch, peelers, graters, skewers, spatulas, pizza tools, pasta machines, thermometer, whisks, wooden spoons, woks, scales, cutting boards.

Bakeware
eg.baking sheets, baking pans, rolling pins, moulds, pastry brushes, oven mitts, muffin trays, measuring jugs/cups/spoons, icing bags





Commercial Benchtop Equipment
eg. bain maries, blenders, food processors, fryers, microwaves, mincers, coffee machine, vacuum sealers, juicers

Large Commercial Equipment
eg. shelves, benches, freezers, fridge, ice cream machine, dishwashers, ovens/cooktops, hand wash basin, bratt pans

Tableware
eg. cutlery, glassware, menus, salt & pepper shaker, table numbers, insulated jugs


The business hopes to open 7 days a week on Monday to Friday from 8am to 10pm, on Saturdays 8am to 11pm and 2pm to 9pm on Sundays which are good opening hours for students who go to school,adults coming home from work, allowing most to dine as a family.
Italian themed restaurant
Casual, pleasant
Similar environment to Italy - brick walls, colour, rugged look of layout
Appearances - inside + outside dining
comfortable seating, excellent service
Cashier
Negotiate and solve customer questions
Handle cash transactions
Receive payment through cash, credit cards as well as giving the correct change and receipts
Chefs
Executive chef - In charge of the whole kitchen and responsible for everything that comes out of the kitchen
Chefs - In charge of cooking, presenting and making/giving the right meals for customers on time
Keeping the workplace tidy and safe
Waiters
Must be quick and fit
Make dealings with customers
Communicate well with customers
Make and clean tables, take customers orders and serve food
Greet and welcome customers

summer menu
Full transcript