Author Question: Although they are a part of Europe and share European culture, why are the foods of Spain and ... (Read 64 times)

jon_i · **on:** Aug 10, 2018

Although they are a part of Europe and share European culture, why are the foods of Spain and Portugal so different?

A) The same foods do not grow well there.

B) The Iberian Peninsula is separated from the rest of Europe by the Pyrenees Mountains, which creates a natural barrier to the rest of Europe.

C) Because of religious views and restrictions

D) The Moors only invaded Spain and Portugal.

Question 2

The manager at Polo Bistro restaurant was reviewing last month's menu engineering spreadsheet with Chef Bob. Both were interested in the liver and onions sales numbers. The report indicated that only 62 items were sold last month.

You know we bring liver in only for that one dish and we caramelize onions only for the liver. Do we really need to keep that item on the menu? asked Chef Bob. The manager mentioned that Mr. Tomas, the owner's father, really likes that dish. After reviewing last month's invoices, both agreed it did not cost much to maintain the item, but that it was a dog because of its poor sales. 1. If you were the chef, would you leave the item on the menu based on sales numbers only? 2. If you were the manager, would you consider other factors when considering a menu change? 3. Should either Chef Bob or the manager consider the fact that Mr. Tomas likes liver and onions?

TDubDCFL · **Reply #1 on:** Aug 10, 2018

Answer to Question 1

B

Answer to Question 2

1.
Since it does not cost much to maintain the menu item it should be left on the menu for the time being. Sales numbers tell us to remove the item, but it is also important to know what percentage of liver and onion items were sold to repeat customers and our most loyal patrons who often will bring in other customers when they come for the liver and onions because they cannot get it anywhere else.

2.
Whether a given menu item is ordered when customers come in a large party (e.g., 6 or more) is also important. For example, if the item is removed from the menu, then even if one customer likes liver and onions, he or she may influence the whole party's decision to visit that restaurant. Consequently, the restaurant will face the prospect of losing the business of more than one customer.

Product availability and storage must also be considered. If it is possible to prep the liver from frozen so there is little waste and the case does not take up much room then the restaurant may want to try and improve sales before removing it from the menu. Perhaps additional items could be added to the menu using the caramelized onions or the liver could be used as an ingredient in other dishes that may sell better.

Waste is a primary concern with a slow moving item with an element that must be pre-prepped the caramelized onions because they take so long to prepare. The manager and chef should investigate how many portions are being discarded because they were prepped and not sold.

3.
While this issue is contextual, removing the menu item should not be based on whether the owner's father likes or dislikes a certain item.