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The basic tool you need to look at before starting up the business

The basic tool you need to look at before starting up the business

Research paper
According to the menu and restaurant in ‘Pasadena’ document which is the file#1 I uploaded. Finish the chart.(the file#4 I uploaded) The other two documents (file#2 and #3) are examples. Also, there is instructions in the examples
Pasadena
Pasadena can be the best strategic location to begin a restaurant business if you consider so many things. The basic tool you need to look at before starting up the business is the population of the area which entails the number of the people in the area, age, the level of education of the people living in the area, gender and the income that every individual earn as their basic salary. According to the 2010 census of United States, the statistics recorded that Pasadena has a total population of 137,122, with an estimate number of male being 67,060 and that of female being 73,820.
According to the statistics given by United States census Bureau, there are more female than male, and the distribution of the population according to age is as follows; below 5 years are 9202, between five and nine years are 9312, between ten and fourteen years are 8102, between fifteen and nineteen years are 77467, between twenty and twenty four years are 9334, between twenty five and thirty four years are 24,744, age thirty five and forty four are 22,004, age forty five and fifty four are 16,779, age fifty five and sixty four are 10,861 and sixty five years and above are 15,222. Their median age is approximately 34.5.
The information provided by the City of Pasadena on its education statistics is that the people of Pasadena are well educated. It shows that the estimate of 35,300 people is enrolled in school from preschool to colleges or graduate school. Of those, 13,800 are enrolled in college and 17,500 are enrolled in high school. 85.5% are high school graduates and 46.5% owns a bachelor of degree. The people equally attend the private and public school.
The 2010 census recorded an average income per household. the religion in the place and the ethnicity in the area of Pasadena. The average income per household in Pasadena holds about $105,221 and a median household income of about $71,412 which is a good amount of cash that can allow the people of Pasadena to make their ends meet. Pasadena is made up of different people from diverse race and ethnicity. The white being the largest race with 71,469, the black Americans being 19,319, Asians making 13,399 of the population, Chinese being 4,390, Filipino 2855, Japanese 2168 and other races which include the Korean, Hawaiian and others making up a population of 21,444, these are the most number of individuals in Pasadena.
The majority of the population in Pasadena is made up of the white Caucasians but this doesn’t mean that the majority of Pasadena’s restaurants are serving the whit’s items only. Instead, Pasadena is made up of variant restaurants that serve diverse items to its people. The type and number of restaurant in Pasadena deals with casual dining, fast food, upscale and even delivery and some of the categories include the Hawaiian, Mediterranean, Mexican, Austrian, American, French and so many others. There are a huge number of restaurants in Pasadena which holds different themes.

RESTAURANT THEME SERVICE STYLE
The Counter Pasadena Burgers Casual dining/ upscale
Foodie Cube Asian/ Japanese Fast food
Urban Mexican Kitchen Mexican/breakfast Casual dining
Ho Kee Cafe Cantonese/ noodles delivery
Lunasia Dim Sum House Cantonese/ dim sum Fast food
Top restaurant Indonesian / hawaiian Quick service/ casual dining
pencil American Fast food
Dog Haus Biergarten Mexican Fast food
Monkey Bar American Casual dining
Arroyo Chop House French/ American Fast food/ pick up/ delivery
Bodega Wine Bar Korean/ desserts/ pizza Casual dining/delivery/ upscale
Bollywood Masala Indian Pick up/ delivery/ casual dining
Mint Leaf Indian Cuisine Indian Casual dining/ pick up
Café Fusion Taiwanese /Asian/ seafood Fast food
O’seyo Shabu Shabu Japanese Fast food
Parkway Grill American Casual dining/ delivery
Bone Kettle Indonesian/ Asian Fast food
Alexander’s Steakhouse Japanese/ Asian Casual dining
Chris Korean BBQ Korean Quick scale and casual dining
Gale’s Italian Fast food
Slater’s 50/50 American tradition Delivery/ casual dining
Su Beoreg &Monta Factory Armenian Casual dining
Cinnabar restaurant &bar Chinese Fast-food/ quick scale
Braise &crumble cafe Asian/American Casual dining/ delivery
True food kitchen American (new) Casual dining
Maestro restaurant Mexican fast-food
Harlowe’s French Dip Japanese Casual dining/ quick scale
Urban plates American Casual dining
LA Grande Orange Cafe American(new) Fast food
Café Santorini Mediterranean Fast-food
Café Bambino’s Chinese Fast food

.

The type of restaurant that I can recommend that it can effectively compete with other restaurant business taking place in Pasadena is a Vegas and Vegetarian restaurant with casual dining, quick Service and delivery that will serve hale and hearty food staffs such as asparagus salads and sandwich. Our color will be green to symbolize vegetarian and orange to symbolize healthy food. Our theme will be health and family with a hip style since we will be targeting the current generation for the betterment of their health and that of their families. The target customers for this restaurant will be the people between the age of 18- 65.Since we will be serving healthy items and most people are struggling to fight against cardiovascular diseases between the age brackets of 18-65.
MENU
CHEF’S SPECIALS
APPETIZERs
Cashew sesame tofu $ 9.00
Served with coconut cilantro chutney. It is an organic tofu with cashews, sesame seeds and fresh herbs
Mediterranean mezze platter $ 11.00
Organic millet tabbouleh, stuffed grape leaves, edamane basali hummus and kalamata olives served with warm bread.
SALADS
Protein salads $ 11.00
Served or backed with avocado, kidney beans,
jicama, organic tofu, chopped carrots, mixed greens, green onions and grape tomatoes.
Mediterranean salads $ 10.50
Roasted red pepper, olives, celery, chickpeas and arugula. With a tomato dress that is sun-dried. ENTREES
Seitan piccata $18.00
Grilled seitan cutlets, grilled potato cake, wilted greens with lemon caper sauce
potato leek pizza $ 15.50
Red bliss potatoes, goat cheese, mozzarella on grilled pizza, grilled leeks and caramelized onion.
Tex-Mex pizza$ 15.50
Fried beans, Portobello mushroom, corns, green onions, salsa and pepper jack cheese. Topped with avocado.
DRINKS
Lemon ginger fizz $4.00
Organic tea $ 4.00
Green tea $ 3.50

Chapter 2

Part One: Product Walk-Through Chart

Instructions:

List all the items you included in the menu that you developed. Attempt to identify the equipment that will be necessary to: receive, store, issue, prepare, and serve your menu items. Place an ‘X’ in the box corresponding to equipment each time it is used by a menu item.

Menu Items Equipment
Refrigerator Dry-Storage Prep-Area knife Holding unit or cotainers Plate Cuisine Range Oven Blender Large pot/ big pan Dish washer/ Sink
Dipping Ships
Fried Tortillas X X X X X X
Oil X X X X
Guacamole X
Avocado X X X X X
Tomatoes X X X X X X
Onions X X X X X
Green chili X X X X X X
Red Hot Sauce X X
Cooked tomatoes X X X X X
Red Tree Chile X X X X X
Garlic X X

Chicken Consommé X X
Cooked Chicken X X X X X
Cooked Onion X X X
Cooked Garlic X X X
Cooked Celery X X X X
Chopped Onion X X X X X
Cut Green Chili X X X X X X
Chopped Avocado X X X X X
Tortillas X X

Tostadas X
Fried tortilla X
Oil X X X X
Beef X X X X X X
Baked beans X X X X
Lettuce X X X X X
Carrots X X X X X
Pickle Onions X X X X
Limon X X X
Sour Cream X X
Cheese X X
Tomato Sauce X
Cooked tomato X X X X
Onion X X X
Garlic X X
Oregano X X X X
Chicken Bouillon- Knorr suiza X X

Enchiladas
Soft tortillas X
Baked beans X X X X
Chicken/Beef X X X X X X
Lettuce X X X X X
Carrots X X X X X
Pickle Onions X X X X
Limon X X X
Sour Cream X X
Cheese X X
Tomato Sauce X
Cooked tomato X X X X
Onion X X X
Garlic X X
Oregano X X X X
Chicken Bouillon- Knorr suiza X X

Asado
Cooked, cut, fried beef X X X X X X X
Cooked, cut, fried potato X X X X X X X
Oil
Lettuce X X X X X
Carrots X X X X X
Pickle Onions X X X X
Limon X X X
Tomato Sauce X
Cooked tomato X X X X
Onion X X X
Garlic X X
Oregano X X X X
Chicken Bouillon- Knorr suiza X X
Jalapeno X X

Flan X
Eggs X X X X
Sweetened Condensed milk X X
Evaporated milk X X X
Vanilla extract X X X

Arroz con Leche X
Cooked Rice X X X X X X
Cinnamon X X
Powdered brown sugar X X X
Evaporated milk X X X
Maizena X X X

Beverages
Apple juice X
Sodas X
Orchata X X
Jamaica X X X X

Part Two: Address the Factors That Affect a Menu

Answer the questions listed below as accurately as possible:

1. Product Availability: Are any of the items listed on the menu seasonal? If yes, describe how you would present them on your menu or your guests

No, all of my products, tortillas, avocados, beef, chicken, lettuce, tomatoes, onions, Mexican oregano, carrots, chilies, sour cream, cheese, lemon, celery, garlic, chicken bouillon, potatoes, jalapenos, eggs, condense & evaporated milk, vanilla, rice, and maizena (cornstarch) are available throughout the year.

2. Cross Utilization of Products: Have you attempted to incorporate cross utilization in your menu? If not please explain why decide to use a more diverse selection of menu items.

Yes, most of my products are cross utilized. The only products that are not being cross utilized as much are those for dessert: eggs, condense & evaporated milk, vanilla, rice, and maizena.

3. Selling Price: What are your prices for [appetizers, entrées and desserts]? Do they take into consideration your labor and other expenses? And are they consistent with your demographics?

I didn’t specify a price for appetizers and desserts because I wasn’t sure how much to charge for them. I only focused on the main dish, which I’m charging as a combo that come with beverage for a fix price of $9.85 and the Kid’s combo menu for $6.65. I believe they’re okay prices that I choice based on my demographics research; however, I’m not taking in consideration the labor, electricity and all the other expenses that come with creating the meal. I pretty much just choose that price thinking about how much do I think people will be willing to pay for the food, but there’s still a lot of research needed and factors to be considered in order to select an official price.

4. Traffic and Product flow: Do you feel that your item selection relatively ensures that there isn’t excessive: congestion, and back-tracking in the back of the house?

I think it should be fine. Since most of the meals are prepared with the same raw material, there’s not much extra space need. The only thing that might cause congestion is the oven used for the flan because it is place on one of the cuisine ranges and it might interfere if one person is working on the range and other one is elaborating the dessert. But if the same person is doing both items, then it shouldn’t be a big problem. Other than that, everything should be in order, having a food-prep, cooking, cleaning and dry-storage area and refrigerator, and people should be able to move around without a problem.

5. Staff Skills: Describe the expertise level required of you or your staff in order to prepare and serve the items on your menu.

They pretty much just need to be servsafe certified. The tasks are very simple, but they do need training in order to ensure consistency and food quality. Other than that, anyone who’s certified and is willing to learn could perform this job.
6. Theme of the restaurant: How would you describe your theme, and have you attempted to incorporate it into you menu?

The theme will be Mexican Fast-Food. I have some ideas about how to incorporate the theme into the menu, but I haven’t fully incorporated them because I haven’t found the graphics that I want, so I might have to create them.
Part Three: Equipment Cost
Using your Product Walk-through Chart from Part One, list all your equipment below, and using the internet conduct a simple research to identify the cost of purchasing the equipment you need.

Equipment Price
Refrigerator- Fusion Reach-In Refrigerator, Three-Section, 80.0 cu ft, solid hinged doors with grip handles, digital thermometer, (3) shelves per section, s/s exterior, aluminum interior, bottom mount compressor, (6) 4″ casters, left & middle doors hinged left, right door hinged right, 38F operating temp, 1/4hp, UL, Energy Star
$2,899
Dry-Storage- Kelmax AAP76 Post Post, aluminum finish, 76′ high, for use with or without stem casters

Advance Tabco ECPC-54-X Post Post, 54′ high, numbered, for use with casters, chrome. Priced by each. $21
$10
Holding unit or containers & Prep-Area -Equipment Stand, 24″ wide, 26″ deep, for C-CHDSA or RG-HDSA Char-Glo broilers, open base with bottom shelf, 21″ high, stainless steel top, legs & undershelf
$490
Cuisine Range- Range, Master Series M47-45R: 68″ Heavy-Duty, Gas, (4)24,000 BTU open burners, 45″ Fry Top thermostatic cntrl (left only), (1) standard oven w/Piezo ignition, cabinet, 1-1/4″ front manifold, stainless steel front, black sides

Cuisine Range- Model C836-6: 36″ Heavy-Duty, gas, (4) 30,000 BTU open burners 18″, 1-1/4″ front manifold, standard depth, s/s front and sides, modular top, s/s legs, 120,000 BTU $8,037
$2,419
Sink- Turbo Air TSA-2-N Prep Sink: Prep Sink, Two Compartment, 18″ wide x 18″ front-to-back, 11″ deep w/11″ high splash, 18/304 stainless steel bowls, galvanized gussets & tubular legs w/adjustable ABS feet, NSF approved

Dish washer- CMA UC50E Undercounter High Temp Dishwasher | 13-3/4″ Door Opening
$501
$2,719
Blender- Nublend Commercial Blenders: BB180: Upgrade your current blending capabilities with this 44-ounce blender by Waring NuBlend. This professional-grade blender can crush the ice for blended drinks in seconds, so that you can make more drinks quicker. Motor power: 0.75 horsepower Capacity: 44 ounces Container material: Polycarbonate Crushes ice in seconds High, Low, Off, and Pulse toggle switches UL, CUL, NSF
$69
TOTAL $17,165

Part Four: Prices

Now that you’ve identified the level of staff expertise required and a rough estimate of what your equipment will cost, is there a need re-evaluate your prices or not? If you feel that your menu you items need to be re-priced, please list the items and the new prices.

If you have not included any prices for your menu items previously, what would you charge for them now?

1. Dipping Ships- I would charge $2.99 for this item because the staff level of expertise required is average (they don’t need to be master chefs to make this item) and to consider a partial cost of the electricity used by the refrigerator and the gas by the cuisine range.
2. Chicken Consommé- I would charge $3.89 because the chicken a little more expensive and I’m utilizing most of the equipments.
3. Tostadas, Echiladas & Asado- I said I would charge $9.85 for the meal and beverage. Because of expenses like equipment, labor involved, electricity and gas, I would leave that price as it is but that won’t include beverages; it will be only the entrées.
4. For the beverages I would charge $1.96 for sodas and $1.68 for small fresh water and $2.26 for the large one.
5. Kids’ menu- I said I was going to charge $6.65. I’ll keep that price, but that will not include the dessert as I specified previously; it will only include the entrée and the beverage.
6. Flan- It is pretty simple to make, but I’m using the oven only to make that item. So I would remove the flan from the menu and replace it by something like a coconut and pineapple jelly for which I would charge $2.56.
7. If for the purpose of this assignment I’m not able to change this menu item, then I would charge $3.10 for the flan.
8. Arroz con Leche- I would charge $2.69 because it doesn’t required high level of staff expertise and it doesn’t need a lot of equipments.
Chapter 2

Part One: Product Walk-Through Chart

Instructions:

List all the items you included in the menu that you developed. Attempt to identify the equipment that will be necessary to: receive, store, issue, prepare, and serve your menu items. Place an ‘X’ in the box corresponding to equipment each time it is used by a menu item.

Menu Items Equipment

Part Two: Address the Factors That Affect a Menu

Answer the questions listed below as accurately as possible:

1. Product Availability: Are any of the items listed on the menu seasonal? If yes, describe how you would present them on your menu or your guests

__________________________________________________________________________________

__________________________________________________________________________________

2. Cross Utilization of Products: Have you attempted to incorporate cross utilization in your menu? If not please explain why decide to use a more diverse selection of menu items.

__________________________________________________________________________________

__________________________________________________________________________________

3. Selling Price: What are your prices for [appetizers, entrées and desserts]? Do they take into consideration your labor and other expenses? And are they consistent with your demographics?

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________
4. Traffic and Product flow: Do you feel that your item selection relatively ensures that there isn’t excessive: congestion, and back-tracking in the back of the house?

__________________________________________________________________________________

__________________________________________________________________________________

5. Staff Skills: Describe the expertise level required of you or your staff in order to prepare and serve the items on your menu.
__________________________________________________________________________________

__________________________________________________________________________________

__________________________________________________________________________________
6. Theme of the restaurant: How would you describe your theme, and have you attempted to incorporate it into you menu?
__________________________________________________________________________________

__________________________________________________________________________________
Part Three: Equipment Cost
Using your Product Walk-through Chart from Part One, list all your equipment below, and using the internet conduct a simple research to identify the cost of purchasing the equipment you need.

Equipment Price

Part Four: Prices

Now that you’ve identified the level of staff expertise required and a rough estimate of what your equipment will cost, is there a need re-evaluate your prices or not? If you feel that your menu you items need to be re-priced, please list the items and the new prices.

If you have not included any prices for your menu items previously, what would you charge for them now?

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