Café Caribé. Bronx s lunchtime vacation site.

Transcription

1 ttp:// Café Caribé Bronx s lunchtime vacation site

2 Botanical garden. Indoor seating mingles with the vegetation of the Caribbean garden. Indoor Caribbean Garden There is an outdoor, covered patio overlooking the flower gardens of Bronx Botanical. Café Caribé outdoor Garden In Bronx Park

3 Marketing Cafe Carribe mainly targets domestic tourists, as well as U.K and Canadian tourists. New York City is the most visited U.S. city in the U.S. with 48.8 million tourists in 2010 in a growing trend, (4.) In percent of all tourism in New york City was domestic. The main suppliers of foreign tourism were the United Kingdom, 2.2 % Canada, 2.1%, (4.) According to the National Restaurant Association, Café Caribe caters to domestic tourism trends with: -Locally Sourced Meats and Seafood -Locally Grown Produce - Hyper-Local Sourcing -Sustainability -Locally Produced Wine and Beer -Ethnic Fusion Cuisine -Vegetable and Vegetarian Appetizers. -Entrees Centering on Local Meat, & Stainable Seafood -Exotic Fruits -Artisan Ice Cream -Mini Desserts -Savory Desserts -Specialty Iced Tea -Organic Coffee Mario Batali in Bronx Garden Helping Garden Vegetables

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6 Appetizers Jamaican Patty: Jamaican Patty empinadas are a popular product that is eaten in Jamaica as well as the U.S. Jamaican Patties in New York "People see our patties in all of the club stores, and when they go out in restaurants, they still want to see our patty, (1)" -Conway, (Caribbean Delights Representative) Pumpkin Black Bean Soup: Pumpkin and black beans, (used in a soup,) are traditional Caribbean vegetables. Mango & Papaya Salad: Mangos and papayas are traditional Caribbean fruits that are part of a current U.S. exotic fruit trend. "We are seeing a transition from the traditional heavy Mexican cuisine to a lighter version including more vegetables and fruit, all of which are typical of Latin American/Caribbean cuisine, (2)"- Byron J. Bardy, certified master chef consultant for Coltin, Calif.-based Jon-Lin Inc.

7 Entrees Jerk Burger and Chicken: Jerk seasoned meats are popular U.S. Caribbean choices. A jerk burger has been offered due to the burger s popularity in the U.S. Bahama Breeze restaurant chain has introduced much of the nation to "Caribbean-inspired" dishes boasting ingredients such as coconut, plantains, citrus and spicy jerk seasonings, (2.) Slow Roasted Cuban Sandwich: The Cuban is a classic with growing appeal. The demand for Cuban specialties such as pressed pork sandwiches will be strong,(2.) -predicts John Matchuk, a corporate chef for T. Hasegawa USA's Chicago Culinary Center. Roti Wraps: Roti Wraps are popular items in caribbean restaurants in New York City. Red Snapper: Red Snapper is a popular fish choice in U.S. Caribbean restaurants. It is a sustainable catch in the Gulf of Mexico. Individual fishing quotas for the Gulf of Mexico American red snapper fishery have helped the resource recover to relative abundance, say the region's fishermen and seafood dealers, (3.)

8 Beverages & Desserts Mauby Iced Tea and Jamaican Iced Coffee: Mauby Iced Tea and Jamaican Iced coffee were chosen due to their popularity with U.S. consumers. The choice of Barcardi white and 10 cane rum was inspired by their popularity with New York City Consumers. Wierner Vineyard Semi-Dry Riesling and Brooklyn Draft Stout: Wierner Vineyard Semi-Dry Riesling and Brooklyn Draft Stout were chosen due to the popularity of their locality and how they pair with fruity/ smoky grilled flavors of Café Caribé. Punch: Punch was chosen due U.S. exposure to Citrus and tropical fruit in Caribbean fare. House Made Sorbet Trio: Tropical fruit sorbet is a popular U.S. desert choice. Mango also has made "big inroads" into our marker, says Graffigna, possibly because of its similarity to the peach in flavor. Mango-peach combinations, are showing up in a variety of applications, he adds, as are coconut blends, (2.) Tres Leches w/ Pineapple Salsa: Pineapple salsa should help market the increasingly popular Tres Leches. Cupcake Trio: Mini cupcakes were chosen due to the U.S. trend of mini desserts and the present Cupcake fad. The exotic Hispanic fruit flavors will take a bit longer to catch on in frozen desserts such as sorbets, predicts Wilkes. But manufacturers might boost their chances of success in this area by combining flavors such as guava with tradition American flavors such as strawberry, (2.)

9 Appitizers Desserts Jamaican Patty Tres Leches w/ Pineapple Salsa mpkin Balck Bean Soup House Made Sorbet Trio ango and Papaya Salad Mango and Papaya Salad Entree Beverage ibbean Jerk Chicken Frozen Punch asted Pork Sandwich Trinidad Mauby Iced Tea Grilled Snapper Jamaican Iced Coffee Roti Jerk Burger Brooklyn Breweries Chocolate Stout Weimer Semi-Dry Riesling

10 Costing Average Plate Cost Average Food Cost % Average Contribution Margin Appetiz er $ % $4.23 Entree $ % $8.86 Bevera ge $ % $2.80 Dessert $ % $3.44

11 Weekly Hourly Wages Average Hourly Wage Employees Slow Average Busy $522 $783 $790 -Executive Chef/ Owner -Sous Chef -1 Cook -1 Prep -1 Dish -2 Waitstaff -Bartender -Executive Chef/ Owner -Sous Chef -Manager -2 Cooks -1 Dishwasher -2 Waitstaff - Bartender Executive Chef/ Owner -Sous Chef -Manager -2 Cook -2 Dishwashers - 3 Waitstaff -Buser -Bartender - -I have shifts overlapping so that multiple dishwashers, cooks and waitstaff will be scheduled on busy days. -Experienced employees will have similar hours to newer employees but be working on busier days and be payed more. Yearly Salary Executive Chef/Owner Sous Chef Manager I have a prep cook on slow days to restock after the busy weekend. A buser helps the waitstaff on busy days. Salary/Year $50,000 $41,000 $45,000

12 Monthly Expenses Dollar Amount Percent Industry Standard Cost of Goods Sold Food: $25,931 Beverage: $10,137 Food: 34.1 % Beverage: 31.1% Food: 25%-35% Average Beverage: % Labor Hourly: 21,633 Salary: 11,333 Total(w/ Taxes and Benefits): $39,588 Hourly:19.9% Salary: 10.4% Total (w/ Taxes and Benefits): 36.4% Hourly:18-20% Salary: <10% Total (w/ Taxes and Benefits): 25-35% Prime Costs $75, % 30% Controll able $12, % 12% Occupan cy $17, % <10%

13 Reflection Café Caribé changed in from an exotic game/casual fare restaurant in a Florida zoo to a trendy Café catering to New York City tourists. I will use the experience I gained through creating Café Caribé to set larger goals as a chef. I will work to increase revenue and reduce costs. I an start now with: Portioning Size, Food and Beverage Trends, Menu Design/Marketing When designing Café Caribé I anticipated that there would be high food cost. After completing the project I found out that my concept would have expenses in every category, but still make a reasonable profit. If redesigning the Café I would select more meat from local providers, but give smaller portion sizes in entrees. The food cost would stay the same, but with quality over quantity. I feel this would be better suited for tourism trends.

14 Bibliography