Med201-Balanced Menu For A Current Assessment Answer

Introduction:

The modern food processing and restaurant industry is getting significantly competitive with the introduction of the considerable number of competitors of the modern Australian cuisine. The organizations are observed to focus more on the dietary food products in order to make sure that the health and fitness concerns of the customers are well addressed. The paper is focused in assessing the market trends and the customer’s preferences in order to create such a menu which will be attractive for the customers.

Menu Assessment:

In order to make sure that the food products of the organization are following the preferences of the customers, an evaluation of the menu charts of the Australian organizations following the modern Australian cuisine was much needed. The evaluation was based on the menu of the Rockpool Bar and Grill, Taxi Dining Room, Tetsuya’s and Quay, Bennelong Restaurant, 360 Bar and Dining (rockpoolbarandgrill.com, 2018). The assessment was able to show that the customers were preferring the dietary dishes in a significant manner and along with that the organizations were observed to align their products in accordance to those product recipes. The assessment was able to show that the customers were preferring the food products like Grated Carrot, Apple Salad, Australian Meat Pie, Black Australian Coffee, ANZAC Biscuits, Herb Salad and Aioli, Wood Fire Grilled Seafood and Aioli, Neil’s Steak Tartare with Hand Cut Chips, Confit of Ocean Trout with Saladof apple and Witlof, Wagyu Beef Sirloin with Chestnut Mushroom and WA Truffle, Hand Harvested Seafood, Steamed Mub Crab Custard and many more (tetsuyas.com, 2018). The organizations are observed to focus on the fat rating, nutritional contents and the measurement of the carbohydrates in a significant manner. 

Strategies:

Recipes of the customers.

Portrayal of the nutritional details

Low and Competitive Pricing

Discussion:

The customization of the recipes are observed to be significant for the modern organizations as it is making sure that the customers are able to specify the recipes of their food products. It creates a sense of involvement among the customers of the organization and is significant in the creation of the customer loyalty (Jones et al., 2016). Apart from this, the portrayal of the details of the nutritional elements is significant for the organizations as the diet concern Australian people will prefer to have a look at what they are consuming (Elliott et al., 2014). The organizations are observed to strategize their pricing in a significant manner where the major focus is on the providing the products on low cost so that the customers of every level economy can buy them.

Menu List:

Products

Grated Carrot, Apple Salad

Australian Meat Pie

Black Australian Coffee

ANZAC Biscuits

Herb Salad and Aioli

Wood Fire Grilled Seafood and Aioli

Neil’s Steak Tartare with Hand Cut Chips

Confit of Ocean Trout with Salad of apple and Witlof

Wagyu Beef Sirloin with Chestnut Mushroom and WA Truffle

Hand Harvested Seafood

Steamed Mub Crab Custard

Green Pea Soup

Tartare of Beef fillet

Salad of Confit Tomatoes

House Chopped Salad, Dressed Table side

Reasons for the Choices:

The above mentioned products are selected due to the preferences of the customers towards the dietary dishes and the evaluation of the market is significant in stating the fact the customers are preferring the salads in significant manner. The selection of the products are also influenced by the lesser amount of equipment that will be needed by the organizations in order to prepare these food products. It is observed that the organizations are in need of a kitchen with modern facilities for the preparation of the food products. Apart from that, the employees of the organizations need to be qualified in the hotel management education and must have proper knowledge of food processing. The target customers for the organization will be the people of age group 20-45 years. Though the organizations have their products very much in alignment with the customers of higher age groups. The food products are significantly cost efficient. Hence the products can be bought by people of various income levels.

Ingredient List:

Ingredients	Suppliers	Timing of the Supply	Frequency	Minimum Orders
Fruits and Vegetables	Simon George and Sons	6 P.M Australian Time	Twice in a Week	20 Kilograms
Fruits and Vegetables	Yarra Valley Farms	6 P.M Australian Time	Thrice in a Week	30 Kilograms
Fruits and Vegetables	Fresh Market Australia	7 P.M Australian Time	Twice in a week	20 Kilograms
Fruits and Vegetables	Green lands	7 P.M Australian Time	Twice in a Week	10 Kilograms
Seafood	NHAN Australia	6 P.M Australian Time	Thrice in a Week	30 Kilograms
Seafood	Global Seafood Distributors	7 P.M Australian Time	Thrice in a Week	30 Kilograms
Meats	Sanger Australia	7 P.M Australian Time	Twice in a Week	40 Kilograms
Meats	Australian Meat Company	6 P.M Australian Time		40 Kilograms

 Costing:

Products	Prices
House Chopped Salad, Dressed Table side	$27
Hand Harvested Seafood	$49
Confit of Ocean Trout with Salad of apple and Witlof	$49
Steamed Mub Crab Custard	$65
Grated Carrot, Apple Salad	$35

Conclusion:

On a concluding note, the Australians are observed to be significantly inclined towards the dietary food products. However the young generation of the Australian society is observed to be notably concentrated on the spicy food products. The people of Australia is largely focused towards the consumption of the salads and drinks. Hence the engineering of the menu of any organization with an aim to survive in the nation must include the salads and he seafood products in a significant manner. Apart from that the organizations must consider the meats as well as a large section of the youth is observed to be highly influenced in buying meat products. 

References:

Elliott, T., Trevena, H., Sacks, G., Dunford, E., Martin, J., Webster, J., ... & Neal, B. C. (2014). A systematic interim assessment of the Australian Government's Food and Health Dialogue. Medical journal of Australia, 200(2), 92-95.

Jones, A., Magnusson, R., Swinburn, B., Webster, J., Wood, A., Sacks, G., & Neal, B. (2016). Designing a healthy food partnership: lessons from the Australian food and health dialogue. BMC public health, 16(1), 651.

rockpoolbarandgrill.com (2018). Rockpool Bar & Grill. (2018). Home - Rockpool Bar & Grill. [online] Available at: https://www.rockpoolbarandgrill.com.au/

tetsuyas.com (2018). Menu - Tetsuya's Restaurant, Sydney, Australia | Tetsuya's. (2018). Retrieved from https://tetsuyas.com/menu/