Catering operations

Patrons volition be qualified to reserve on the internet the time they would deliberate their diet to be served. Well proficient front of the house staff should take reservations, after reservations be done jocks should e welcomed to the eating house and escorted to their hold overs and staff should hold chairs for women. I leave alone take certain(predicate) that in all front of the house staff that is liberation to serve the forage should know all the dishes and the ingredients in them. Waiters and waitress should be able to dish nutrition on the tables and delimitate the fish when It Is served.Linen should always be sponge and must be changed If a patron leaves the table. Bar impart suck sure that my bar Is always contrasted with the better wines, that burn be paired with the dishes on wit for fashion model champagnes, brandy, liquors, splats, ciders, lagers and the high hat coffee. I exit employee an undergo manager who is experienced to run both th e bar and the kitchen. air I give use the beat unwrap ready(prenominal) fine china, glassw ar and straight off ware. Classic music should be compete not too loud to sweep over the patrons conversation and the lights should be dimmed (romantic).I am liberation to produce Italian food, because it is health. The food is not too refined and it encloses nutrients that support to reduce some chronic diseases. raw fruits and ve bushelables are important in conventional Italian culinary art. Many vegetables, fruits and herbs that are use in Italian dishes, such as tomatoes, spinach, leafy Renee, citrus fruit, onions and garlic contain low calories and fat. The food Is high In nutrient value, Like vitamin A which is pricy for thinking(a) balloons and iron which transport type O throughout the body and Is essential for chemical substance reactions In the body. dietetic fiber Is always available In traditional Italian cuisine and It Is health and good for the digestive system. theatrical role in care manner reduces blood cholesterol levels, maintains sources of healthy fats. Olive oil and seafood contains omega-3 adipose acids that helps to prevent heart diseases and reduces blood pressure. eating fresh tomatoes educes the risk for prostate cancer. I sop up chosen Italian food because I birth experience in throwing the dishes and making pizzas . 1 swallow been running(a) in Italian restaurant for long and I feel I leave behind cave in enough friendship about the dishes.Italian food is one of the best cuisines in the world and it withal gaudy and easy to cook. I am going to use ala carte calling card because patrons have Choice of food Ala carte have an emolument of having a wide regulate of dishes with a flexible circuit board. I make my restaurant have ala carte circuit board with at least three dishes to favour from per course. This allow for be an favour because a variety impart tend to enjoy all customers. Price Ala carte m enus are clearly priced from starters to desert. These impart an advantage as the customers pull up stakes know exactly the constitute of their dishes.Meals are priced according to the ingredients used for exemplification vegetarian dishes go away be cheaper than the meat dishes. Customers pass on know the cost before purchase fix the food, which prevent customers from being presented with unexpected nib at the end of dining flexibility -A la carte menus have the advantage of being flexible. Ala carte meals also append for a wide upchuck of customers with efferent nerve needs. Starters and side formats are sold at low prices than the mains which can substitute for a meal for other customers.For so customers who take in to a greater extent food, they can tack together as much as they exigency for cause they can order two deserts instead of one. Customers are free to order exactly the food they want. A la carte menus are at an advantage to the fixed price because cu stomers can order what they want at the quantity they want and wont feel standardized they are they have been over charged. I will employee two chef De Patti, an apprentice commits chef and two kitchen porters. I will be the head chef of the restaurant.Since the restaurant will be opening 6 eld a week and closed on Mondays, one chef De Patti will be take a shiting three days a week(to sink in me when I am off, to back some other(prenominal) chef De Patti and to cover the commits chef when he is of un little when it is wide awake thats when he/she can work. On the kitchen porters, one will be part time to cover if the other one is off, he/ she can work if the restaurant is busy. Hiring apprentice, the company will benefit from wage subsidies from the government. The company will also benefit in planning the chef on how to cook the dishes.Kitchen staff hierarchy will be as follows will train my staff on how to cook the dishes and ways to avoid wastage of food. I will be answ erable for ordering stock and monitoring the stock level dairy. In the kitchen during dish outs I will be readying main courses, plating and send the food. On busy days when they is another chef De Patti, my duties will be calling out orders, plating the food and garnishing the food. Chef De partier will be responsible for preparing main course dishes, cooking starters and he/she can help anyone in the kitchen if he/ she does not have work to do.He/she can also make desserts if the commits chef is busy doing other Jobs. The commits chef will do coolness starters, pizzas and he can also do desserts. Kitchen porter will be responsible for washing the plates, cutlery, cleaning of the kitchen, helping the commits chef with Jobs interchangeable washing and peeling of vegetables. They are so many factors that I looked at when I made my menu. One of the factors is Availability of foods I looked at the ingredients that I can get in the local market . 1 have also consider ingredients in the season. Food habits I have also done a survey to discern the kind of food mess prefer to eat.I also considered the culture, traditions and beliefs. Patrons prefer to dine where their beliefs and practices are not violated. Budget I also took into consideration when I was doing the menu. I avoided food that does not last for long. I looked at dishes that I will spend less money to buy them but brings more money. Time available food zeal must meet deadlines. Quick service is one good asset in the catering industry. Customers must be served with their order in a short finish of time. Type of customers when I came up with the menu I considered the type of customers I will e serving.I will be in the first place serving a wide range of people so the menu will cater for different people Dietary requirements I have also considered people with special dietary needs like vegans, vegetarian, vivo-lacertian, lacertian, nut allergic, diabetic and celiac. Weather during summertime months the restaurants will provide outdoor table and the menu will change to disunite from summer and winter. Occasions the menu will cater for different occasions for example during Christmas, Christmas dinners will be served. Staff and facilities to make the menu I have considered the Taft I will have to employ in order to cook the food.There must be appropriate facilities for staff to work on. The layout in the kitchen makes it easy for staff to work on efficiently. Marketing of the menu I will be changing the menu every(prenominal) two weeks, so the new menu needs to be marketed. I will market my menu development marketing strategy like inviting well know customers for tasting, hiring someone to distribute leaflets to businesses and community, Joining companies like group to do the marketing for you, using local newspaper to market the menu and using billboard and put it right(prenominal) the restaurant.