Lab One:
The unique selling point for Arabian Night’s Restaurant is providing an authentic Arabian cuisine. All the food items on the menu aim to promote this unique selling point. They will comprise mainly of Swahili dishes and closely related food items prepared to promote this aim.
The beverages will include
Tea
Coffee
Fresh squeezed juice
Palm wine
Carbonated drinks
These beverages represent the Swahili heritage of the restaurant. Tea is the main beverage offered. The Swahili culture has a high affinity for tea where it is referred to as “chai”. The tea can be prepared in a variety of ways. Customers will order their tea and it will be prepared in the manner they like. Palm wine is the traditional Swahili drink and it would be therefore important to have it included in the menu. The other beverages are in the menu for the convenience of customers who might prefer the more common beverages.
Appetizers
The appetizers presented on the menu are also highly influenced by authentic Swahili cuisine.
Mushroom soup
Fish sauce soup
Onion soup
Entrees
Entrees n this menu consist of the main menu item. The entrees in the menu have a heavy linkage to Swahili products. Biriyani is a specially prepared rice and beef item. Due to the proximity of the original Swahili speakers to the ocean, fish is also an important part of the menu.
Pasta
Grilled fish
Roast chicken
Roast beef
Biriyani
Sides
Chapatis
Samosas
Mandazi
Brown rice
The sides mentioned go together with the main dish. These are also heavily influenced by the Swahili heritage the restaurant is promoting.
Desserts
White forest cake
Black forest cake
Chocolate pudding
Ice cream
Fruit salad
The desserts are influenced by modern culture. This is because Swahili cuisine did not include desserts.
The restaurant offers to offer an authentic Swahili cuisine. This requires that majority of the food is freshly prepared by order. This means that the storage facilities, preparation, and cooking equipment have to be adequate to enable fast preparation of all orders during peak times. Most of the food items will be ordered periodically and stored on the premises.
Lab Two:
The equipment needed is divided into storage facilities, preparation items and cooking equipment.
The storage facilities are
Walk in freezer. This is necessary because of the amount of fresh produce that needs to be stored in the premises. A walk-in freezer is preferred as it offers adequate space to fit all the fresh ingredients. This will cost the establishment about $5000.
Dry storage food racks. This is required because of the dry produce such as wheat flour needed. This will cost $500.
Spice rack. Swahili food is heavy with spices. The spice rack will offer space for easy storage of the spices needed. This will cost about $300.
Food display counter
Preparation equipment includes:
Gourmet Knives $400
Chopping boards $200
Cooking equipment includes:
Grill. This is required to prepare a number of the dishes needed, mostly meat products. This will cost the establishment approximately $1500.
Gas burner. This will be required in order to prepare food items quickly. The gas burner used will have ten individually controlled burners. This costs approximately $3000.
Oven. Swahili food also includes baked goods. The oven is therefore important in preparing these dishes. The oven costs $ 2500.
Deep frying station is necessary because Swahili food also incorporates many deep fried products. This station will cost $1500.
Lab 3:
Arabian Night’s Restaurant
P.O. Box
Farm fresh produce
P.O. Box
Re: supply of fresh food produce
This purchase order is sent with the list of food items needed by the restaurant. As per the agreement, the items will be delivered weekly in the requested quantities.
Terms and conditions:
The terms and conditions of this purchase order require that the food items are delivered promptly on the agreed date. In case there is an issue with delivery, the restaurant must be notified in writing with at least five working day notice. This allows the restaurant time to make alternative arrangements. Payments for delivered food produce will be done by bankers check on the twentieth of every month.
Lab 4:
The restaurant wants to introduce a healthy sandwich to its menu. This sandwich will use locally available ingredients. The sandwich will use brown bread, cheddar cheese and salami.
The sandwich will also have tomatoes on it. All these ingredients will be used according to the recommended serving for one.
According to FDA requirements, the ingredients will have to qualify in terms of fat, cholesterol and sodium contents to be considered healthy.
