BUS ENTREPRENEUR/MENU MGMT
Sunny Liu
ScotlandSample.ppsxWelcome
Table of Contents:
Executive Summary
Demographic
The Menu
Standard Recipes
Ingredient Consolidation List
Standard Recipe Costings
Rental Equipment
Table Setting
Plate Plans
Your Total Costs Summary
Executive Summary
I'm representing the “Fresh Catering” company. I began in August 20XX. I’m culinary Management graduate from George Brown College. And I’m catering to a group of Scottish soccer players that will have their post-match events. My catering company is known for serving healthy foods I’m based here in Toronto.
Event Date: December xx, 20xx
Event Location: 37 My Place Avenue Toronto, Ontario
Contact Number:
416 527 8798
Serving:
6 Sottish soccer players.
,
We are serving 6 Scottish professional soccer players, ages between 23 and 30. They are playing a friendly game for the Scottish national team against the Canadian national team and are going to stay in one of the player’s house in Toronto. Our dinner is going to be a post match dinner. The propose of this dinner is a chance for the players to enjoy a good meal with flavours of home. We are going to present some of the most traditional of Scottish dishes . In addition to that, we are serving the Irn Bru which is the brand name of a caffeinated orange soda that outsells Coca-Cola and all other competitors within the borders of Scotland.
Demographic:
THEME - POST MATCH DINNER
Starters
Seared Scallop, Maple Glazed Chicken Sausage, Cauliflower, Sage
Soup
Scotch Broth.
Salad
Mackerel
Roast Fillet, Sesame, Fennel, Squash, Anise
Entrée
Venison
Roast Saddle, Granola, Root Vegetable, Salsify, Blood Puree, Pear
Duck Egg
Poached Duck Egg, Pomegranate, Pea Sprout, Brioche Crust
Dessert
Raspberry Cranachan
Clootie Dumpling
The Menu
Contact info: 416 258 5478
Plate Plan:
1
2
3
4
1
2
3
4
Rounds of Carrot
Pearl Barley
Julienne of Leek
Body of Soup
Diced Turnip
Chicken Sausage
Scallop
Pea Sprout
Tomato Dressing
Cauliflower Essence
Seared Scallop
Scotch Broth
1
2
3
4
5
Plate Plan:
Mackerel
Venison
Duck Egg
1
2
3
Mackerel
Fennel
Squash Pure
Pea Sprout
1
2
3
4
Pea Sprout
Pomegranate
Duck Egg
Brioche
1
2
3
4
Venison
Salsify Puree
Blood Puree
Julienne of Root
Vegetables & Pear
4
Plate Plan:
Clootie Dumpling
Raspberry Cracin
1
2
3
Toasted Oatmeal
Cream
Berries
Dumpling
Custard
Drinks
WATER
Irn Brew
Standard Recipe
| Standard Recipe | Your Recipe Name Seared Scallop | Date xxxx | |||||
| Number of Portions 6 | Cook Temperature xxxx | ||||||
| Portion size 3 Pc ea | Hold Temperature xxxx | ||||||
| Recipe Quantity(EP) | |||||||
| Ingredient Quantity | Unit of Measure | Ingredient | Method | ||||
| 18 | Pc | Sea Scallops | 1.Cook the parsnip and season with salt, black pepper | ||||
| 18 | Pc | Chicken Wing, Deboned | 2 See recipe for Sausage | ||||
| 50 | G | black pepper ground | |||||
| 500 | G | Sage | 3.Saute the sausage in butter and add the scallop and cook untill done . | ||||
| 50 | G | butter | |||||
| 18 | Flowerets | Cauliflower | Blanched and sautéed in butter | ||||
| 2 | Pc | chives chiffonade | Top with chiffonade | ||||
| 2 | Pc | lemon juice | 5 squeeze over plate just before serving | ||||
| 300 | Ml | olive oil | |||||
| Ml | |||||||
| 6.Assemble plate as show in plate plan |
| Standard Recipe | Your Recipe Name | Date xxxx | |||||
| Number of Portions 6 | Scotch Broth | Cook Temperature xxx | |||||
| Portion size 200ml | Hold Temperature xxx | ||||||
| Recipe Quantity(EP) | |||||||
| Ingredient Quantity | Unit of Measure | Ingredient | Method | ||||
| 1500 | Ml | Stock | |||||
| 3 | Pc | bay leaf | |||||
| 60 | g | Leek Julienne | |||||
| 100 | G | onion brunoises | 1.Saute the onions, carrot, leek and turnip in butter | ||||
| 20 | G | Carrot burnoose | 2.Add stock, Bay leaf | ||||
| 50 | Ml | oil | |||||
| 100 | G | Barley | 3.Add the beans and water. Cook until ready. | ||||
| 4.Add barley. | |||||||
| 100 | G | Chopped Parsley | Simmer until the contents are tender. | ||||
| Remove bay leaf, season and top w parsley as served | |||||||
| Standard Recipe | Your Recipe Name | Mackerel Salad | Date xxxx | ||||
| Number of Portions | 6 | Cook Temperature xxxx | |||||
| Portion size | 1 pc ea | Hold Temperature xxx | |||||
| Recipe Quantity(EP) | |||||||
| Ingredient Quantity | Unit of Measure | Ingredient | Method | ||||
| 6 | Pc | Mackerel Filets | 1.Remove pin bones. | ||||
| 100 | Ml | Vegetables Oil | |||||
| 100 | Ml | Vegetable Stock | |||||
| 6 | Pc | Fennel Heart | 2.Poached in stock untill tender, Puree. | ||||
| 20 | Ml | Star Anise | 3.Add to stock | ||||
| 100 | G | Butternut Squash brunoises | 5.Add to stock | ||||
| Pc | 6.Remove Star Anise from stock | ||||||
| 20 | G | Sesame Seed | 7.Toasted | ||||
| 6 | Pc each | Pea Sprouts/Lemon Wedge | Garnish and present as in plate plan |
| Standard Recipe | Your Recipe Name | Date xxxx | |||||
| Number of Portions 6 | Venison | Cook Temperature xxxx | |||||
| Portion size 150 g | Hold Temperature xxxx | ||||||
| Recipe Quantity(EP) | |||||||
| Ingredient Quantity | Unit of Measure | Ingredient | Method | ||||
| 1 medium size | Pc | Venison Saddle | 1.Pan fry the saddle in the oil, place in 160oc oven untill medium rare.20mts Remove and hold for service | ||||
| 100 | Ml | oil | |||||
| 50 | Pc | garlic brunoise | |||||
| 100 | G | butter | |||||
| 50 | G | onion brunoise | |||||
| 20 | Ml | Red wine | |||||
| 150 | G | cream cheese | 2. add butter ,sweat onion, garlic and deglaze with red wine | ||||
| 100 | Ml | cream | |||||
| 100 | Pc | Demi glaze | 4.Add cream, demi, season to taste | ||||
| 1 | Bunch | chives chiffonade | and season with salt and black pepper | ||||
| Pc | |||||||
| 1 | Pc | sweet potato chips | 5. Carve lion ,plate as in plate plan . Drizzle with sauce. | ||||
| Standard Recipe | Your Recipe Name | Date xxxx | |||||
| Number of Portions 6 | Venison vegetable garnish | Cook Temperature xxxx | |||||
| Portion size 100g | Hold Temperature xxxx | ||||||
| Recipe Quantity(EP) | |||||||
| Ingredient Quantity | Unit of Measure | Ingredient | Method | ||||
| 150 | G ea | Carrot, parsnip julienne. | 1.blanch | ||||
| 30 | Pc | butter | . | ||||
| 5 | G ea | Salt & pepper | 2.roast root vegetables in butter | ||||
| Pc | |||||||
| 3.Season and hold for service | |||||||
| 90 | G | Granola | |||||
| 4. Plate according to plate plan. | |||||||
| Standard Recipe | Your Recipe Name | Date xxxx | |||||
| Number of Portions 6 | Poached duck egg | Cook Temperature xxxx | |||||
| Portion size 50ml | Hold Temperature xxxx | ||||||
| Recipe Quantity(EP) | |||||||
| Ingredient Quantity | Unit of Measure | Ingredient | Method | ||||
| 6 | Pc | Duck egg | 1.Poach egg into simmering water .When done remove and hold in iced water. Refresh when ready for service | ||||
| 6 | Pc | Brioche | |||||
| 150 | Ml | cream | 2.Reserve in a bowl at the freezer an stirring 30 in 30 minutes. | ||||
| 6 | Pc | Blood sausage | |||||
| 1 | Pc | Pomegranate | 3. Seeded and hold for service | ||||
| 1 | Pc | Celeriac, poached | |||||
| 1 | Pc | Russet Potato, steamed | |||||
| 30 | Pc | chocolate powder | 4.Puree the celeriac, add the mashed potato, season & form 6 small equal sized dumplings | ||||
| 20 | G | Salt | |||||
| 50 | G | Pea Sprouts | |||||
| Pc | 5.Assembled according to plate plan | ||||||
Ingredient Consolidation List
Ingredient Consolidation
| Product | Cost | Unit |
| Barley | $ 0.71 | Kg |
| bay leaf | $ 0.05 | Pc |
| black pepper ground | $ 4.20 | Kg |
| Blood sausage | $ 0.53 | Pc |
| Brioche | $ 1.25 | Pc |
| butter | $ 9.53 | Kg |
| Butternut Squash brunoises | $ 1.42 | Pc |
| Carrot burnoose | $ 0.67 | Kg |
| Carrot, julienne. | $ 1.67 | Kg |
| Cauliflower | $ 0.30 | Pc |
| Celeriac, poached | $ 2.31 | Pc |
| Chicken Wing, Deboned | $ 0.58 | Pc |
| chives chiffonade | $ 1.25 | Bunch |
| Chopped Parsley | $ 0.66 | Bunch |
| cream | $ 4.91 | Lt |
| Demi glaze | $ 1.00 | Lt |
| Duck egg | $ 2.25 | Pc |
| Fennel Heart | $ 14.21 | Kg |
| garlic brunoise | $ 6.10 | Kg |
| Granola | $ 6.12 | Kg |
| Leek Julienne | $ 6.65 | Kg |
| Lemon | $ 0.35 | Pc |
| lemon juice | $ 0.37 | Pc |
| Mackerel Filets | $ 7.27 | Kg |
| olive oil | $ 10.52 | Lt |
| onion brunoise | $ 0.51 | Kg |
| parsnip julienne. | $ 3.22 | Kg |
| Pea Sprouts | $ 10.52 | Kg |
| Pomegranate | $ 1.50 | Pc |
| Red pepper | $ 15.35 | Kg |
| Red wine | $ 7.97 | Lt |
| Russet Potato, steamed | $ 0.52 | Pc |
| Sage | $ 13.50 | Kg |
| Salt | $ 0.79 | Kg |
| Sea Scallops | $ 0.66 | Pc |
| Star Anise | $ 9.53 | Kg |
| Stock | $ 0.50 | Lt |
| Vegetable Stock | $ 0.50 | Lt |
| Vegetables Oil | $ 10.52 | Lt |
| Venison Saddle | $45.27 | Pc |
Ingredient Consolidation
Standard Recipe Costing
| NOTE: APC/Unit As purchased cost per unit | EPC : Edible/Prepared product cost | |||||||
| Menu Item:Seared Scallop | ||||||||
| Recipe | ||||||||
| Ingredient Quantity | Unit of Measure | Ingredient | APC/Unit | Unit of Purchase | Yield% | EPC | Ingredient Cost | |
| 18 | Sea Scallops | $0.66 | Pc | 98% | $ 0.67 | $12.12 | ||
| 18 | Chicken Wing, Deboned | ddd | $0.58 | Pc | 97% | $ 0.60 | $10.76 | |
| 50 | black pepper ground | $4.20 | Pc | 98% | $ 4.29 | $0.21 | ||
| 500 | Sage | $13.50 | Pc | 95% | $ 14.21 | $7.11 | ||
| 50 | butter | $9.53 | Kg | 85% | $ 11.21 | $0.56 | ||
| 18 | Cauliflower | $0.30 | Pc | 90% | $ 0.33 | $6.00 | ||
| 2 | chives chiffonade | $1.25 | Bunch | 90% | $ 1.39 | $2.78 | ||
| 2 | lemon juice | $0.37 | Pc | 95% | $ 0.39 | $0.78 | ||
| 300 | olive oil | $10.52 | Lt | 90% | $ 11.69 | $3.51 | ||
| Recipe Cost | $36.76 | |||||||
| Number of portions | 6 | |||||||
| Cost per Portion: | $ 6.13 |
22
| NOTE: APC/Unit As purchased cost per unit | EPC : Edible/Prepared product cost | |||||||
| Menu Item:Scotch Broth | ||||||||
| Recipe | ||||||||
| Ingredient Quantity | Unit of Measure | Ingredient | APC/Unit | Unit of Purchase | Yield% | EPC | Ingredient Cost | |
| 1500 | ml | Stock | $0.50 | Kg | 95% | $ 0.52 | $0.79 | |
| 3 | Pc | bay leaf | ddd | $0.05 | Lt | 95% | $ 0.05 | $0.00 |
| 60 | g | Leek Julienne | $6.65 | Kg | 70% | $ 9.50 | $0.57 | |
| 100 | g | onion brunoises | $0.51 | Kg | 85% | $ 0.60 | $0.06 | |
| 20 | g | Carrot burnoose | $0.67 | Pc | 85% | $ 0.78 | $15.76 | |
| 50 | ml | oil | $10.52 | Kg | 95% | $ 11.07 | $0.55 | |
| 100 | g | Barley | $0.71 | Kg | 95% | $ 0.74 | $74.74 | |
| 10% | Bunch | Chopped Parsley | $0.66 | Bunch | 90% | $ 0.73 | $0.07 | |
| Recipe Cost | $17.74 | |||||||
| Number of portions | 6 | |||||||
| Cost per Portion: | $ 2.17 |
| NOTE: APC/Unit As purchased cost per unit | EPC : Edible/Prepared product cost | |||||||
| Menu Item:Mackerel Salad | ||||||||
| Recipe | ||||||||
| Ingredient Quantity | Unit of Measure | Ingredient | APC/Unit | Unit of Purchase | Yield% | EPC | Ingredient Cost | |
| 1 | Pc | Mackerel Filets | $7.27 | Kg | 95% | $ 7.65 | $7.65 | |
| 100 | ml | Vegetables Oil | ddd | $10.52 | Kg | 90% | $ 11.69 | $1.16 |
| 100 | ml | Vegetable Stock | $0.50 | Lt | 90% | $ 0.56 | $0.06 | |
| 1 | Pc | Fennel Heart | $14.21 | Kg | 95% | $ 14.95 | $0.01 | |
| 20 | g | Star Anise | $9.53 | Kg | 90% | $ 9.53 | $0.19 | |
| 100 | g | Butternut Squash brunoises | $1.42 | Pc | 75% | $ 1.89 | $0.14 | |
| 20 | g | Sesame Seed | $8.86 | Pc | 80% | $ 11.07 | $0.22 | |
| 60 | g | Pea Sprouts | $10.52 | Lt | 90% | $ 11.68 | $0.70 | |
| 6 | Pc | Lemon Wedge | ||||||
| Recipe Cost | $10.13 | |||||||
| Number of portions | 6 | |||||||
| Cost per Portion: | $ 1.69 |
24
| NOTE: APC/Unit As purchased cost per unit | EPC : Edible/Prepared product cost | |||||||
| Menu Item:Venison | ||||||||
| Recipe | ||||||||
| Ingredient Quantity | Unit of Measure | Ingredient | APC/Unit | Unit of Purchase | Yield% | EPC | Ingredient Cost | |
| 1 | Pc | Venison Saddle | $45.27 | Kg | 95% | $ 47.65 | $47.65 | |
| 100 | ml | oil | ddd | $10.52 | Lt | 95% | $ 11.07 | $1.11 |
| 50 | g | garlic brunoise | $6.10 | Kg | 95% | $ 6.42 | $0.32 | |
| 100 | g | butter | $9.53 | Kg | 98% | $ 9.72 | $0.97 | |
| 50 | g | onion brunoise | $0.51 | Kg | 95% | $ 0.54 | $0.03 | |
| 20 | ml | Red wine | $7.97 | Lt | 98% | $ 8.13 | $0.16 | |
| 100 | ml | cream | $4.61 | Lt | 98% | $ 4.70 | $0.47 | |
| 100 | ml | Demi glaze | $1.00 | Lt | 90% | $ 1.00 | $0.10 | |
| Recipe Cost | $50.81 | |||||||
| Number of portions | 6 | |||||||
| Cost per Portion: | $ 8.47 |
| NOTE: APC/Unit As purchased cost per unit | EPC : Edible/Prepared product cost | |||||||
| Menu Item : vegetable garnish | ||||||||
| Recipe | ||||||||
| Ingredient Quantity | Unit of Measure | Ingredient | APC/Unit | Unit of Purchase | Yield% | EPC | Ingredient Cost | |
| 150 | g | Carrot, julienne. | $1.67 | Kg | 90% | $ 1.85 | $0.28 | |
| 30 | g | butter | ddd | $9.53 | Kg | 95% | $ 10.03 | $0.30 |
| 20 | g | Salt | $0.79 | Kg | 98% | $ 0.80 | $0.18 | |
| 150 | g | parsnip julienne. | $3.22 | Kg | 95% | $ 3.38 | $0.51 | |
| 90 | g | Granola | $6.12 | Kg | 95% | $ 6.44 | $0.58 | |
| 20 | 0.000 | pepper | $15.35 | Kg | 95% | $ 16.16 | $0.32 | |
| Recipe Cost | $2.17 | |||||||
| Number of portions | 6 | |||||||
| Cost per Portion: | $ 0.36 |
| NOTE: APC/Unit As purchased cost per unit | EPC : Edible/Prepared product cost | |||||||
| Menu Item:Poached duck egg | ||||||||
| Recipe | ||||||||
| Ingredient Quantity | Unit of Measure | Ingredient | APC/Unit | Unit of Purchase | Yield% | EPC | Ingredient Cost | |
| 6 | Pc | Duck egg | $2.25 | Pc | 95% | $ 2.368 | $14.21 | |
| 6 | Pc | Brioche | ddd | $1.25 | Pc | 95% | $ 1.31 | $7.89 |
| 150 | ml | cream | $4.91 | Kg | 95% | $ 5.16 | $0.78 | |
| 6 | Pc | Blood sausage | $0.53 | Pc | 95% | $ 0.55 | $0.00 | |
| 1 | Pc | Pomegranate | $1.50 | Pc | 90% | $ 1.66 | $0.00 | |
| 1 | Pc | Celeriac, poached | $2.31 | Pc | 90% | $ 2.56 | $0.00 | |
| 1 | Pc | Russet Potato, steamed | $0.52 | Pc | 95% | $ 0.54 | $0.55 | |
| 20 | g | Salt | $0.79 | Kg | 90% | $ 0.87 | $0.02 | |
| 50 | g | Pea Sprouts | $4.44 | Kg | 90% | $ 4.93 | $0.25 | |
| Recipe Cost | $22.89 | |||||||
| Number of portions | 6 | |||||||
| Cost per Portion: | $ 3.81 |
Table Setting:
1
2
3
4
5
6
7
8
9
Salad Fork
Dinner Fork
Dinner Knife
Salad Knife
Dessert Spoon
Dessert Fork
Dessert Spoon
Great Plate
Dinner Plate
Dessert Plate
Salad Plate
Soup Plate
Side Plate
Irn Brew Glass
10
11
12
13
14
Rental Equipment
Rentals
| Product | QTY | Unit Price | Total Price |
| Irn Brew Glass 4.5 oz. | 6 | $0.50 | $3.00 |
| $0.00 | |||
| CASHMERE 12" COVER WHITE PLATE | 6 | $1.00 | $6.00 |
| CASHMERE 10" WHITE DINNER PLATE | 6 | $0.40 | $2.40 |
| CASHMERE 9" WHITE SALAD PLATE | 6 | $0.00 | |
| CASHMERE 9" WHITE DESSERT PLATE | 6 | $0.00 | |
| CASHMERE 6" WHITE SIDE PLATE | 6 | $0.40 | $2.40 |
| $0.00 | |||
| CASHMERE 7.5" SOUP PLATE | 6 | $0.40 | $2.40 |
| $0.00 | |||
| DINNER KNIFE - ARIA | 6 | $0.38 | $2.28 |
| DINNER FORK - ARIA | 6 | $0.38 | $2.28 |
| SALAD/DESSERT KNIFE - ARIA | 6 | $0.00 | |
| SALAD/DESSERT FORK - ARIA | 12 | $0.38 | $4.56 |
| SOUP SPOON - ARIA | 6 | $0.38 | $2.28 |
| DESSERT SPOON - ARIA | 6 | $0.38 | $2.28 |
| Sub Total | $29.88 | ||
| HST | $3.88 | ||
| Shipping | $0.00 | ||
| Total | $33.76 | ||
Your Total Costs Summary
| Your Rental Costs | $5.63 | $5.63 | |
| Food, Beverage Costs | Choice 1 Venison | Choice 2 Duck Egg | |
| Beverage | $1.10 | $1.10 | |
| Appetizer | $6.13 | $4.15 | |
| Soup | $2.17 | $2.17 | |
| Salad | $1.69 | $0.41 | |
| Entrée 1 | $8.47 | ||
| Vegetable Garnish | $0. 36 | ||
| Entrée 2 | $0.00 | $3.81 | |
| Dessert 1 | $1.10 | ||
| Dessert 2 | $1.15 | ||
| Decorations etc. | |||
| Total Costs Per Plated Portion | $26.65 | $17.42 |
The End
Miss Bennet's Jig - Miss Betty Hunter - Ronald Shirra of Salen - Mother Bell - The Garden Wall
The Scottish Fiddle Orchestra
The Scottish Fiddle Orchestra
Traditional, John M Mason & Bobby Frew
The Scottish Fiddle Orchestra - Greatest
2011-06-28T07:00:00Z
℗ 2011 Rel Records - X5 Music Group
2016-11-27 20:28:37
Scottish Fiddle Orchestra - Greatest
X5:isrc:GBABT0600106
Miss Bennet's Jig - Miss Betty Hunter - Ronald Shirra of Salen - Mother Bell - The Garden Wall
The Scottish Fiddle Orchestra
The Scottish Fiddle Orchestra
Traditional, John M Mason & Bobby Frew
The Scottish Fiddle Orchestra - Greatest
2011-06-28T07:00:00Z
℗ 2011 Rel Records - X5 Music Group
2016-11-27 20:28:37
Scottish Fiddle Orchestra - Greatest
X5:isrc:GBABT0600106
