Reingeniería del Menú a Base de Pescados y Mariscos para el Paradero Sol & Arena, 2013

Abstract

Fish and seafood menu reengineering at “SOL & ARENA” tourism restaurant, located in Salcedo city, arises from the need of reaching economic and commercial objectives and of placing the restaurant at a different level concerning image and food service. In order to pursue this investigation, the following analyses about la carte dishes were conducted to Take information concerning both, dishes which generate profits and those which do not provide earnings, in this context, four groups were determined, stars, unpopular, expensive, and discarded, the purpose was to make corresponding changes on proportion, structure, and marketing; check for raw materials availability in the market for dish making; set elements cost percentage for obtaining profits which were determined through mathematical analysis; analyze acceptability by means of sensorial evaluation surveys to select higher score dishes taking into account previous information to develop la carte together with its respective recipe; for this reason, recipes were standardized by using raw material percentage and taxation to obtain the selling price to the public; determine turnover which should be maintained unaltered to keep the profitableness of the restaurant. “SOL & ARENA” tourism restaurant shows facility to grow in the market, the place has not had, however, the opportunity of being managed properly, therefore, resources and capabilities have not been properly targeted towards sustainable growth.