Introduction

For the purpose of ensuring success, positive customer satisfaction as well a high influx of customers within a new restaurant or culinary business establishment, the creation of a unique brand identity as well an innovative yet cost effective menu, catering to the target population is of utmost importance (Yoong et al., 2017). Thus, with this respect, the aim of the following paper is to provide a detailed and comprehensive discussion into the operational idea, target market and marketing cycles underlying a novel restaurant establishment, situated within a lively yet competitive location within New Zealand. In doing so, this paper will also cover the key principles of design, consumer preferences and operational requirements which were considered with regards to the menu of the newly opened establishment as well as the associated costs and analytical calculations which were arrived at with regards to evaluating its feasibility and success.

Business Identity

The newly created restaurant venture will be named as ‘The Cornucopia’. To further understand the rationale behind its name, a critical examination will be undertaken concerning its target business identity. Cornucopia, is the name given to a symbol comprising of a goat’s horn which overflows with flower, corn and fruits and thus signifies ‘abundance’ or ‘plenty’. With the advancement of globalization and multiculturalism, individuals are now open to experimenting with multiple culinary styles and practices. The identity of the new restaurant will be based upon being a culinary melting pot offering customers an abundant choice of foods and beverages from various cuisines to indulge upon – hence, justifying its naming as ‘The Cornucopia’ (Kyriacou et al., 2017).

Target Market

It is worthwhile to note that the proposed location of the restaurant – the corner of Taranaki Street and Courtenay Place – is known for its vibrant life of cultural diversity and lively entertainment. Not only is this an attractive rendezvous point for tourists but also for young adults looking for cost effective meals with variety, owning to it being surrounded with University. Thus, the target market of this restaurant will be based upon tourists and young adults or University students looking for novel culinary experiences at one location, without burning a hole in their pocket (Kasture et al., 2019). Additionally, considering the restaurant’s location at an area which is home to not just cultural variety but also to a number of tourists and food connoisseurs seeking to enjoy global culinary experiences while simultaneously, relieving the Indigenous heritage of New Zealand. Thus, in addition to University students, the customer market targeted by the establishment will also be centered on such tourists who are enthusiastic about global culinary diversity (Stahl, 2019).

Operational Styles

The operational style for the newly developed restaurant will be a la carte, in which customers will have the freedom to customize their meals using a combination of foods and beverages of choice. An a la carte style of operation has been selected due to its ability to render freedom of choice and selection which otherwise may not be possible with regards to a buffet or set menu (Bacon & Krpan, 2018). Such a style is well suited to the target market of tourists, culinary enthusiasts and students or young adults who wish to enjoy a relax and free spirited atmosphere while selecting foods of choice, which otherwise may not be provided by a buffet style menu offering limited choice and variety and which is better suited to busy adults looking for quick and complete meals within a short time period. In criticism however, it must be noted that a la carte operational or menu styles, due to their tendency to allow separate selection of food items, can often be expensive. This can result in difficulties for attracting the restaurant’s key target market, that is, University students. However, to address the same, care will be taken to ensure that each item is priced reasonably and with considerable acquisition of profits, arrangements will be made to invest in operational requirements for a bulk set menu (Filimonau & Krivcova2017).

Additionally the operational style of the restaurant will be also be based upon a casual dining style which is associated with the features of a sit-down restaurant offering dishes which are priced reasonable and amidst a semi-formal or causal atmosphere. Such an operational style has been selected to suit the entertainment and lively atmosphere of the restaurant’s location of Courtenay Palace as well as to attract the target market of tourists and University students who are looking for exciting and enjoyable culinary experiences on a budget (Li, Kim & Choi, 2019).

Design Objectives

Thus, with this respect, the design of the menu of the new restaurant, named ‘The Cornucopia’ will be based on the following objectives:

1. To encourage the inclusion of both native as well as internationally popular food and beverage options.
2. To encourage the inclusion of food and beverage options which are priced reasonably to suit the needs of both customers as well as the operational needs of the establishment.
3. To encourage or evoke styles and feelings of both sophistication, casual elegance as well as vivaciousness in the menu with regards to a target market which is attracted to culinary experiences which are relaxed as well as spontaneously enriching.
4. To encourage ‘abundance’ or variety in choice, so as to evoke the target principles underlying the naming of the new establishment.

Food and Beverage Menu Designing

Opening Hours

The opening hours of the establishment will be chosen as from 12 noon to 12:00 am. The reason for the same is the focus of the establishment to provide a menu for main meals of the day such as lunch, dinner and evening or late night snacks – which are primarily the peak hours during which University students as well as tourists – the establishment’s target market – obtain a respite from activities or priorities of the day so as to indulge in entertainment, enjoyment, leisure and recreation during the evening. Thus such a flexible hour of operation will enable the restaurant to allow the extensive influx of its target market during the peak hours of entertainment and events occurring at Courtenay Place (Schjøll & Alfnes, 2017).

Food and Beverage Services

As mentioned previously, the operational or food and beverage services of the restaurant will be focused upon an a la carte style, where in, dishes and drinks have to be requested for separately. Since the target market and identity of this restaurant is based upon allowing customers the opportunity to experiment, experience and combine a variety of recipes which are culturally diverse – the selection of a food and beverage style based on a la carte services can be considered as the most appropriate (Johansson, 2016). Additionally, as mentioned previously, the food and beverage service style for this restaurant will be based upon that of a casual dining service where in, customers will be able to enjoy sit-down experiences of dining within a casual and relaxed atmosphere – a style which is well preferred by young adults and tourists as targeted by the new establishment (Achmad, Nugroho & Djunaedi, 2019).

Applicability to Food Preparation, Purchases and Target Market

Thus, from the given background evidence, it can be observed that the menu and service style of a la carte and casual dining so selected, is well applicable to the needs of the target market of University students and tourists, that is, the need for a relaxed, elegant yet casual and lively atmosphere akin to the energetic environment and attractiveness of Courtenay palace (Lo, King & Mackenzie, 2017). Additionally, it is worthwhile to note that the restaurant is located near a popular supermarket which is known for supplying an abundance of fresh produce. Thus, the chosen operating hours of 12 pm to 12 am will allow sufficient time for the staff to procure fresh produce from the same early in the morning (Cantu-Jungles et al., 2017). The restaurant’s emphasis on lunch and dinner menus also provide sufficient opportunity and time for the staff to prepare raw materials, cleaning of equipment and food preparation area as well as preparation of mis en place and work flow processes so as to ensure smooth operations even during peak business hours of the establishment. Thus, it can be implied that in addition to the needs of the target market, the food and beverage service styles of the new restaurant are well applicable to the needs and requirements of food purchase and food preparation operations (Murphy et al., 2020).

Justification

Thus, with respect to the target market and brand identity, the menu of the new establishment was designed (Appendices, Figure 1). A justification for the same has been followed upon in the succeeding sections.

Content

Upon close examination of the newly designed menu (Appendices, Figure 1), it can be observed that the content of the menu is comprised of a total of seventeen food and beverage items categorized into a total of 5 food items of appetizers, mains, desserts, entrees and wines. Such a large range of food and beverage items grouped into a number of groups has been arrived at, keeping in mind the theme of abundance for the restaurant. Upon close examination (Figure 1), it can be observed that a combination of both native New Zealand wines, fish dishes and desserts like cod and pavlova, there is also a variety of main course and appetizer items of Spanish, Russian, Thai and Italian descent, thus reflecting the global culinary theme of the new restaurant (Patel et al., 2016).

Format and Layout

A square format has been the provided so as to allow adequate space for both typography as well as graphical elements in the menu. Thus, with this respect, a layout comprising or alternative rows of font as well as pictures have been provided so as to enhance graphical attractiveness as well as to avoid monotony which may occur after reading the excessive typographic information of the variety of dishes and beverages (Filmonau et al., 2017).  

Page Design

The colors of the menu have been limited to red – to reflect vitality and the energy or liveliness of Courtenay Place – and black – so as to evoke feelings of sobriety, sophistication and elegance. Additional motifs in white along with colorful images have been added to add variety and avoid monotony of repetition of warm colors like red and black. The font, style and graphics have been kept simplistic, white with sufficient letter and line spacing so as to ensure clarity and avoid clumsiness when reading the menu items (Roseman et al., 2017).

Menu Descriptions

Appropriate menu descriptions have been added with regards to the availability of accompaniments like cheese and vegetables while ordering wine and entrees so as to avoid any confusion or doubts in the customer. However, in criticism, it must be noted that customers may lack adequate knowledge with regards to key flavors and ingredients associated with a food item, due to which, descriptions under each menu item must be included. While such descriptions have not be provided for want of space, such limitations thus pave the way for areas based on which the given menu can be worked upon (Larson et al., 2018).

Selling Price and Labor and Operational Hours/Cost/Requirements

It is expected that the desserts and main dish native to New Zealand, will be regarded as the most profitable for the establishment due to tourist attraction for native culture. While the food cost will be based on total cost of ingredients, the selling price will be based on the sum total of labor, operational and food costs which have arrived at 10%, 20% and 10% respectively so as to consider skills and expertise of employees, the infrastructural or equipment requirements and well as effort in ingredient procurement and preparation. With this respect, the selling prices have been tabulated (Appendices, Figure 2) (Turnwald et al., 2020).

Food Market Cycles

As per the menu (Figure 1), it can be observed that the dishes and wines so included are bulky, heavily aromatic and considerably filling in nature. While such items are likely to be enjoyable during the cold months of winter, the same may be liable to dislike from customers during summer when preferences for lighter, easily digestible foods and beverages will be paramount. Additionally, it is worthwhile to note that since the menu does not refer to the inclusion of any specific vegetable or vegetarian dish, it is likely to not be affected by market cycles of seasonal availability. Nevertheless, it is likely that the vegetables which will be served with the entrees, as mentioned in the menu (Figure 1) (Linassi, Alberton & Marinho, 2016).

Nutrition and Dietary Concerns

Upon a close examination of the menu (Figure 1), it can be observed that the dishes are primarily farinaceous and meat based in nature with a little inclusion of vegetables or fruits in a few recipes. Such menu items will thus meat the protein and carbohydrate requirements of individuals but will leave little room for meeting micronutrient requirements which are equally essential. Such limitations, thus call for the need to improve upon the nutritional variety of the menu by increasing dietary options for micronutrient intake. This can be addressed by inclusion of nutrient rich, non-starchy vegetables like leafy greens, Brussels sprouts, cabbage and asparagus which are well in season during these months in New Zealand (Wolfson, Leung & Gearhardt, 2020).

Change Accommodations

Further, it can be observed that (Figure 1), the menu has made little inclusion of recipes which are free from gluten or lactose thus making it incompatible for customers with special dietary requirements like celiac disease or gluten intolerance. Thus, such limitations mean gluten and lactose free options must be added and labelled with appropriate descriptors so as to improve customer satisfaction in the future. This can be done via replacing wheat based items with vegetable or nut flours and replacing dairy with alternatives like soy, nut and cereal milk while preparing main course items and desserts (Byrd et al., 2018).

Analysis/Calculations

For the purpose of understanding the performance of the most popularity selected menu items (Figure 2), Kotschevar’s Menu Factor Analysis will be used for scoring. As mentioned previously, it is expected that desserts and main course which are native to New Zealand are likely to generate the most profits and sales from the target market – thus resulting in the management of the restaurant, expecting to achieve greater sales and profits for these items. Thus, dividing the actual by the expected selling price or margin of gross profit generated will provide the menu factor for the given item. Any value, upon scoring and calculation, higher than the assigned menu factor will reflect profitability. For example, a menu factor score of 1.8 for Pavlova for the month of November will reflect that it is contributing significantly to sales and profits thus resulting in the decision to continue with this item in the menu for the future (Table 1). Thus, in this manner Kotschevar’s Menu Factor Analysis will prove to be useful in scoring the profitability and success of each item of the menu (Kotschevar, 1987).

Table 1: Kotschevar’s Menu Factor Analysis

Menu Item	Expected Popularity Percentage (E) (Contribution Margin/Gross Profit)	Actual Popularity Percentage (A) (Contribution Margin/Gross Profit)	Menu Factor (A/E)
Passion fruit Pavlova	15%	18%	1.2
Raspberry Lamingtons	15%	18%	1.2
Blue Cod & MushroomFlorentine	20%	25%	1.25

Hurst Menu score will be used for determining the effect of price, customer influx and food cost upon the menu item performance in the given tabulated form (Table 2). Assuming that a total of 50 customers will evaluated a total of 3 menu items, the percentage of customers were arrived at 3/50 x 100 = 6%. Again implying that approximately $5.00 of profits will be gained, the score of menu performance can be evaluated to be 5 x 6 = 30 – any score higher will thus reflect considerable profit margins contributed by the given menu item (Kotschevar, 1987).

Table 2: Calculations: Hurst Menu Score

Menu Item	Number of Customers/Patrons	Percentage of Customers/Patrons	Average Gross Profit	Menu Score
Passion fruit Pavlova	50	6%	$ 5.00	30
Raspberry Lamingtons	50	6%	$ 5.00	30
Blue Cod & MushroomFlorentine	50	6%	$ 5.00	30

Conclusion

This paper thus provides an extensive and detailed insight into the key design, operational and financial requirements of decision making which are undertaken with regards to developing a new restaurant venture. Based on the given location and type of demographic prevalent in the area, the target market and operational requirements for the menu as well as the overall establishment as selected. Appropriate calculations of menu scoring and analysis proved to be useful in determining the possible profits of selected menu items. To conclude, it is recommended that further changes be made with regards to accumulating special dietary requirements of target customers for future success of the chosen establishment.

References

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Introduction

The practice of menu planning and management is associated with the strategies and critical considerations undertaken so as to develop and implement a suitable recipe list for an event of occasion (Bappsc & BND, 2020). Menu planning and critical menu management skills are essential for the purpose of ensuring that the array of foods and beverages served to guests, are compliant with the seasonal requirements, acceptable consumer cultures and suitability of the occasion so hosted (Saiki et al., 2020). Hence, in light of the same, the aim of the following paper is to critically analyse the given case study – that is, the menu served to the United States (US) President, Mr Donald Trump, on the occasion of his visit to the Royal family of the United Kingdom – with regards to its compliance with principles of menu planning and menu management (Coghlan, 2019).

Part 1

Analysis

Menu Structure

As per the given case, it is observed that the banquet meal served to the president is based on a four course meal with recipes served as per the classic French cuisine. Indeed, upon close look at the menu, it can be observed that four sets of recipes – steamed fillet, herb stuffed lamb, strawberry sable and lastly assorted fresh fruit – were served at the banquet (Coghlan, 2019). The selection and order of such recipes thus demonstrate the classic four course requirements of fish, meat, pudding or dessert and fruit, thus reflecting that the structure of the menu was indeed suitable and fit for the occasion of the royal banquet (Landman, 2020)

However, in criticism, it also must be noted that a classic and original French cuisine, can only be replicated by a full, seventeen course French menu, which begins with a range of seventeen dishes comprising of appetizers. Thus, upon comparison of the same to the give case study, it can be observed that while the menu served at the state banquet resembled merely four courses of the original French cuisine (Landman, 2020; Coghlan, 2019). While such changes do not reflect classic French cuisine as claimed in the case study, the same can however be overlooked as an attempt to improve the suitability of the menu to fit the customer expectations and cultures of more recent times (Landman, 2020)

Additionally, while the structure of the menu is suited to the occasion, the absence of a farinaceous or cereal based dish, can be considered as a limitation (Coghlan, 2019). While this discrepancy again may be considered as a deliberate attempt to suit the Queen’s the culinary taste, it is worthwhile to note that like meat, fish, fruit and vegetables, cereals and grains also form a key core food group required to complete a balanced meal. Cereals and grain based dished had fullness to a menu and also serve as complimentary accompaniments for guests to relish meat, seafood and vegetable dishes. Hence, an addition of a cereal based course to this concise menu would have been useful in improving its nutritional quality and satiety levels, thus making it more filling for guests at the occasion (Landman, 2020)

Chosen Dishes

Upon critical examination, it can be observed that the first course of menu comprised of a steamed fillet of halibut stuffed and seasoned with asparagus, watercress mousse and sauce of chervil, thus reflecting the fish based course of the traditional state banquet menu. Additionally, the second course menu comprised of lamb saddle stuffed with herbs, port sauce and vegetables seasonal to spring, thus reflecting the meat based course of the classic French cuisine the state banquet’s menu draws its inspiration from. Lastly, the assortment of fresh fruits along with the availability of strawberry sables with verbena lemon cream reflected the compliance of the state banquet menu with regards to the pudding and fruit based courses (Coghlan, 2019). Thus, it can summated that the specific dishes chosen for the state banquet, reflects clearly the four courses of fish, meat, pudding and fruit taken from French cuisine. However, a mentioned previously, the addition of farinaceous dishes, another key course of the classical French cuisine menu, could have improved the satiety of the overall recipes (Lopes Maciel et al., 2019). Further, while vegetables to some extent have been added to the meat and seafood courses, it is worthwhile to note that increasing the volume of the former by addition of more vegetable based dishes, could have improved the nutritional quality and suitability of the menu for all guests and also individuals with special dietary requirements, if any. The addition of the same, along with cereals and grains could have further improved variety and made the menu seem less like a meat based one (Bertain, 2020).

Seasonal Nature

The state banquet was held during the beginning of June – one of Britain’s warmest months marking the end of spring and the beginning of summer. Upon close examination of the menu, it can be observed that vegetables like asparagus, chervil and watercress found place in the state banquet, which are indeed grown during the month of April and June in the United Kingdom (Coghlan, 2019). Additionally, the dessert of the menu demonstrated the usage of strawberries, which again is grown in the summer in the United Kingdom. Thus, the selection of the fruits and vegetables demonstrate the seasonal nature of the state banquet’s royal menu (Lopes Maciel et al., 2019; Coghlan, 2019). Additionally, an overall observation of the menu also demonstrates the inclusion of recipes which are cooked in light, vegetable or herb based sauces and stuffing, instead of heavy cream based condiments. The addition of lemon to the dessert further reflect the prevalence of light textures which impart a fresh mouth feel. Thus, in addition to each recipe, the overall menu demonstrates seasonal compliance by incorporating light and refreshing tastes and textures to suit the warm months of summer (Lopes Maciel et al., 2019; Bertain, 2020).

Discussions

Food Balance

The balance attempted by the menu is well reflected and identifiable upon examining each component of the included recipes (Coghlan, 2019). For instance, supplementing the salty flavours of seafood with the savoury, mellowed and lightly bitter tastes of water cress, asparagus and chervil reflect balance in terms of flavours. Similar such balance can be observed in the form of a heavy, umami and aromatic lamb dish being complimented with slightly acidic and tart port along with the fresh earthiness of herbs and spring vegetables. The addition of an array of herbed and tangy sauces from chervil and port further added juiciness to the seafood and meat without overpowering their characteristic salty and meaty flavours (Baiomy, Jones & Goode, 2019; Saiki et al., 2020). Further the combination of crunchy sables with smooth cream and the combination of softened meats with the crunch of vegetables, further reflect the menu’s attempt at balancing textures between the various foods. The addition of such complimentary and contrasting tastes and texture hence reflect balance between the various foods and ingredients used in the state banquet menu (Robinson et al., 2018; Coghlan, 2019).

Additionally, the menu incorporated wines such as the Windsor Park 2014, the Chateau Lafite Rothschild 1990 and the Hambledon Classic Cuvee Rose NV – all of which are known for their full bodied, lingering notes of fruit, acidity and with hints of cedar and tobacco (Coghlan, 2019). Such sweet and fruit based wines, not only complement the summery tone of the menu but also balance the meaty and earthy flavours of herbs, lamb and seafood served in the occasion. However, considering that both wines as well as the overall menu was aimed at reflecting summery flavours of fruit and tanginess, the addition of richer, heavier drinks could have added further variety and balance to the already well-balanced array of food and beverages (Lee, Mustapha & Hwang, 2019).

Cookery Methods

Cooking methods like steaming and roasting have been evidenced to be used in the state banquet’s meat and fish courses. Such slow cooking methods have been evidenced to bring out the true, rich umami flavours of such food group without harming their texture and thus, reflect suitability to the produce. Steaming and roasting based cooking methods also utilize little grease or fat resulting in lighter dishes, thus suitable for the warm days of Britain’s summer (Robinson et al., 2018).

Additionally, as evident in the case study, preparations for the state banquet were not only extensive but implemented at a period much earlier than the final date so as to ensure compliance to fine detailing and intricacies. Thus, the adoption of slow cooking methods like roasting and steaming can also be deemed as suitable for the occasion and extensive period since they reflect the host’s attempts to ensure that guests fully enjoy the wholesomeness of flavours of each of the meat and seafood dishes (Meng & Choi, 2018)

Local Produce Usage and Uniqueness

As per the article, it is evident that ingredients local to Britain and more specifically the gardens of the Royal family – such as the Windsor lamb, potatoes, spring vegetables and tarragon, as well as the alcohol Windsor Park – were used for preparing the state banquet menu (Coghlan, 2019).  The addition of such local produce thus reflect the menu’s attempt at upholding the host’s culture and heritage – even though addition of local produce from farmers or lands other than the Queens could have better reflected food sovereignty. Nevertheless, the addition of exotic wines like the Lafite Rosthchilde 1990 as well as English wines such as the Windsor Park 2014 and the Hambledon Classic Cuvee Rose NV demonstrate the menu’s attempt to not just reflect local traditions but also inclusion of diversity to add variety to palate of foreign guests and dignitaries (Coghlan, 2019; Baiomy, Jones & Goode, 2019).

Storytelling Ability

A menu which reflects a theme or a ‘story’ adds excitement to any occasion. However, upon close examination, it can be observed that the given state banquet menu does not reflect any such royal occasion or story except for its dishes replicating their compliance with specific French cuisine courses (Baiomy, Jones & Goode, 2019). However, as mentioned previously, a critical examination of each recipe reveals that the menu aimed at servings light, minty, fresh and sweet tasting foods which are easily digestible, as seen in the herb based stuffing and sauces as well as in the extensive inclusion of summery fruits (Meng & Choi, 2018). While such a targeted palate do not necessary tell a story, it does reflect the menu attempt to perceive and suit customers’ needs to avoid heavy, strong or overpowering flavours and textures on a hot summery day in Britain (Kim & Baker, 2017). Alternatively, the concise and precise nature of the menu may also reflect the occasion at which it is served – a formal, official meeting between world leaders. Thus, while the state banquet menu does not fully represent a story, a close examination reveals to some extent, the nature of the occasion as perceived by both the Queen as well as the American President (Turnwald et al., 2020).

Seasonal Foods

As reviewed previously, some of the key fruits and vegetables which were found to be included in the state banquet menu, are strawberries, lemons, asparagus, chervil and watercress – all of which, are grown extensively during the month of summer in the UK. Thus, the inclusion of such ingredients extensively demonstrate the seasonal nature of the overall menu. Further, the addition of light, fruity wines reflective lingering acidity notes such as the Windsor Park 2014 and the Hambledon Classic Cuvee Rose NV perfectively capture the summery and light theme and hence, the overall seasonal nature of the menu (Reilly et al., 2017; Coghlan, 2019; Cravero, 2019).

Identify and Analyze

Operational Requirements

As per the case, it can be observed that an extensive array of operational requirements were implemented for making the state banquet a success. A total of 2000 pieces of crockery and cutlery, used since George IV’s Grand service, were unpacked and arranged for over eight weeks with a team of three. Additionally, each ingredient of the menu dishes were evidenced to be sourced locally, from the royal household and each recipe was noted to have been prepared by hand in full detail, from beginning to end. Such operational efforts thus reflect the suitability of the menu to an occasion as grand and extensive as a state hosted banquet (San Lam, Cheng & Lam, 2020; Coghlan, 2019).

Front of House

The front of house department for any occasion, event and organization, is responsible for the purpose of ensuring that the all activities and menu operations are implemented and served in accordance to customer requirement, on premises of their occurrence. Thus, in case of the state banquet, it is known that arrangements are implement almost a year ahead with decorations, table arrangements and interiors arrange five days prior to the event, headed exclusively by the head of the Household department of the Buckingham Palace (San Lam, Cheng & Lam, 2020; Coghlan, 2019). Some of the intricate arrangements which were made at the state banquet, comprised of: placing plates and chairs at equal and precise distances from each other; recruiting a team of footmen, page, under and wine butler adjacent to the nineteen serving tables and ensuring that all napkins are designed and folded with the Queen’s monogram and in the same design by the same person. Thus, such extensive arrangements definitely demonstrate their suitability to a royal occasion like that of the state banquet by ensuring that all details are in place as evaluated by the Queen, and that the event upholds the principles and culture of the host country (Yen, Yeh & Lin, 2016; Coghlan, 2019).

Part 2: Apply

Recommendations

In order to modify and improve upon the menu, it is first recommended that additional items based on cereals and vegetable based items be added to improve satiety and variety. Additionally, to suit the menu to the New Zealand (NZ) palate, the menu must be completely reformulated to add heavier, richer, full bodied and aromatic foods and beverages since June reflects winter in this nation. To further encourage cultural competency and food sovereignty, it is recommended that local indigenous culinary choices and foods be added to the new menu (Gerritsen et al. 2017).

NZ Re-crafted Menu

Such changes have thus been reflected in a revised menu (Appendices, Table 1). The addition of cereals such as the Rewena bread along with Southland rolls not only reflect local, indigenous diversity but also add satiety and balance to the menu. The addition of winter, indigenous vegetables like broccoli and cabbage in a soup as well as the kumara reflect indigenous produce which are seasonal at this time of the year to NZ (Macay et al. 2018). Roasted lamb and blue cod are local NZ meats which, when paired with richer and sweeter NZ fruits and vegetables like prunes and celery, reflect indigenous and seasonal variety as well as heart meal enjoyable for the cold months (Partridge et al. 2020). Lastly, the addition of Kiwi and passion fruit lamingtons and pavlova as well as the Kawakawa cake with earl grey reflect the NZ identity of the menu and balance between heavy and lighter contrasting flavours and textures (Hallak, Lee & Onur, 2019). Lastly, heavier, full bodied wines, local to NZ such as the Te Mata 2018 Estate Vineyards Gamay Noir and the Spy Valley 2016 Handpicked Single Estate Southern Valleys Pinot Noir have been added to reflect the winter based menu due to their characteristic full bodied, spicy tannin, oak, blueberry, tar, licorice and cocktail bitter notes (Fountain, 2018).

Conclusion

This paper thus provides extensive insights concerning the ways in which, the given menu, adhered to or did not adhere to, principles of food balance, methods of cookery, utilization of local produce and execution of operational requirements. Additionally, the final section of this paper was also based on application of such critical insights, via development of a revised menu in the context of New Zealand (NZ). Thus, upon critical examination, it was revealed that despite the appropriateness of the state banquet menu, the same was limited in terms of food group variety and richness in flavour. In conclusion, the revised menu attempted to overcome the same via addition of local NZ vegetable and cereal produce as well as the inclusion of heavier, full bodied local wines.

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