UNIVERSIDAD SAN IGNACIO DE LOYOLA

COLLEGE OF HOSPITALITY MANAGEMENT, TOURISM, ADMINISTRATION

AND GASTRONOMY

Final Project Assignment

‘‘MADAM TUSAN’’

Course: Menu marketing and management

Professor: Fontana Roos, Marizoila

Students:

Huamán Bazán, Maribel Erika

Vega Durand, Adriana Angélica

La Molina – 2013 II

INTRODUCTION

Restaurant Madam Tusan, dedicated to the fusion food Chinese - Peruvian,

traditionally called "chifa" is created with the help of the Group 5 MILLAS

(Acurio group) and DELOSI S.A. with the purpose of offering a service

personalized high quality based on the care and attention to detail, having as

main weapon the highly trained, that not only focuses on taking orders, but also

being a gastronomic adviser (pairing, recommending new dishes and contribute

to the search for new experiences).

In the restaurant web site, welcomes its customers with this small paragraph,

which determines the interest for satisfaction and determination of trends.

WELCOME TO MADAM TUSAN

‘‘Where ingredients and Peruvian flavors embrace with the Chinese, paying

tribute to great chifas of yesteryear’’

‘’It explores mystery, live the experience and see Madam Tusan; a Peruvian

chifa for the world’’

Restaurant descriptions

The restaurant is located in Miraflores, 859 Santa Cruz.

Type of restaurant: Fusion Chinese - Peruvian Restaurant

From the moment you enter, you feel a warm and welcoming

atmosphere, this transports you to a modern china without

losing the traditional elements of oriental culture thanks to the

investment of more than half a million of dollars.

The restaurant has the image, support and backing of Astrid y Gaston for the

elaboration of the menu of dishes and desserts, so with Raul Rosas (Barman) support

for the creation of exclusive beverages from the restaurant.

Décor

One of the first things you observe is the

immense acrylic red dragon that was designed by the

renowned Peruvian artist Marcelo Wong and is

suspended from the ceiling, winding in between

various openings in the walls.  It is definitely an eye-

catching conversation piece.  All of the decor

throughout the restaurant is very stylish, luxurious and dramatic, including the huge,

shiny black dome lamps that are suspended from the

high ceilings.  The color theme of gray, red and black

is cohesive throughout the restaurant, and in keeping

with that theme, the lounge area next to the bar

consisted of gray banquette wall seating with plush

gray throw pillows, round tomato red tables and plump

oversized burgundy chairs.  What really caught my

eye in this area was the stunning serpent tapestry covering the entire wall of the

lounge.  The decor definitely elevated my culinary experiences here. 

The first floor with tables for groups, semi private bar

and traditional style Chinese restaurant. The

restaurant is quite spacious with larger tables in the

middle and smaller tables in the dining alcoves on the

side. 

The second floor has more intimate seating with

approximately 14 tables of seating for groups of four

and two.  There is also a private dining area, which

would be ideal for a business meeting or for an intimate

gathering of family and friends. 

FOOD

The food is a fusion of Chinese cuisine with Peruvian

ingredients, which is typical of what you would find in an

upscale chifa establishment.  Although some dishes

stand out more than others, overall the food is good, but

not particularly original or extraordinary. You can expect

family-style portions at moderate prices and over 120 dishes to choose from. Including

the Pato Crocante, tallarin saltado, lomito saltado, AlitasTusán or Pollo Bruce Lee.

Alitas Tusán

Tallarín Saltado

Alitas Tusan

Pollo Bruce Lee

Lomo Saltado

Chef Felix Loo

Dim Sum area: Maestro Milton Zavalaga

Asados area: Maestro Víctor Ramos

Competencies

Authentic teamwork

Continuous development

Dynamism and energy

Leadership

Achievement of results

Interest genuine customer.

Food preferences

The restaurant menu has around 120 dishes in different categories:

Dim sum

Appetizers

Soups

Classic dishes

Specialties of the House

Roasted to the cylinder

Rice

Noodles

Vegetarian dishes

Dim sum, prepared as small bite-sized or individual portions of food traditionally served

in small steamer baskets or on small plates. Dim sum is also well known for the unique

way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum

dishes are carted around the restaurant for customers to choose their orders while

seated at their tables.

The specialties of the House, are recommended by the chef, as they are the emblem of

the restaurant. Its preparation is fast, simple and delicious. Use of different meats,

vegetables and technical preparation.

Fiesta de bocaditos

Boli kao

Encamotao

Butichifa

Wantanes

Fiesta de bocaditos

Pollo Tipakay

Langostinos 5 sabores

Chi Jau kay del pescador

Encebichao Costillitas de cerdo

acarameladasChicharrón de pollito valiente

Chancho cru yok con piña y duraznos

Chicharrón de pollito valiente

Sopa wantán especial

Chancho cru yok con piña y duraznos

Pato a la laguna

Peking duck is a famous duck dish from Beijing that has been

prepared since the imperial era, and is now considered a

national dish of China.

The dish is prized for the thin, crisp skin, with authentic

versions of the dish serving mostly the skin and little meat,

sliced in front of the diners by the cook. Ducks bred specially

for the dish are slaughtered after 65 days and seasoned

before being roasted in a closed or hung oven. The meat is

eaten with pancakes, scallion, and hoisin sauce or sweet bean

sauce.

Restaurant bar menu, has drinks with pisco, rum, vodka and tequila. The mixture of

these drinks are with exotic jungle as camu - camu, aguaymanto, passion fruit and

tumbo. The names of the drinks are related to the concept of the restaurant. Not leave

aside the drinks emblematic of our country as the pisco sour and its derivatives.

There are drinks with alcohol and non-alcohol according to consumer preference.

Menu descriptions

It is known that the menu is one of the most

important tools to a restaurant, because

through this medium is disclosed dishes

offered at the restaurant, is the picture of the

place in one piece and is the most important

position in the mind of the consumer through

the brand that is printed on the menu.

It is for this reason that the menu should communicate clearly mentioned above for

better performance of this all points.

In this specific case Restaurant Madam Tusan, you can see that the menu at this

restaurant really is large therefore contains many leaves that is divided into types of

Dimsum at (steamed, fried and grilled), appetizers, soups, classical ever, our

specialties, rice, noodles, our vegetarian. In addition to this letter is one that is for

cocktails and desserts.

From the above it can be analyzed that have such an

extensive menu that gives you many options to choose

from, but it has many disadvantages because when you

forgive go to this restaurant come into a dilemma of not

knowing which dish to order so it can take diners choose

to pick the cheapest dish or just ask the waiter to

recommend the dish to eat, this affects the performance

of the restaurant as its profit margin, because if the diner

returns will order the same dish again or maybe not

confusion due to not come back.

On another point on the chart should add pictures of their best dishes, so diners have a

better idea about what you want to order, and that the description of these is very

simple and general, to make the visit pleasant diner.

The colors of the card are in keeping with the decor of the restaurant and it is pleasing

to the eye, no clutch lyrics titles of dishes are visible which are written in capital letters,

but the letters are in the description are very small and not easy to read for all people

such as the elderly, people suffering from eye diseases, other. For this reason some

people have problems and would not be pleasant stay.

In terms of the approach to the menu, you can identify the relatively popular and is

known dishes, but there are those that provide higher profit margin because it was

observed that the letter was not well designed. Since prices have dishes range from

lowest to highest, this is really wrong for the diner tends to pick them cheaper dishes

and not the task of completely still see extensive restaurant menu option which

decreases will you choose a dish that provides a higher profit margin for the restaurant.

Turn the menu touts its Peking duck in four times, is one of the dishes that more focus

is on the menu because it has a good space of the letter to your description, but should

include an image of what you want to sell.

 Above prices are relatively moderate for what they offer , their level of prices is in

keeping with what is offered example Peking duck costs 169 soles and is one of the

most promoted by the profit margin to be obtained, as it absolutely everything used for

the preparation of the dishes so no large amount of leakage.

Overall I think that I should redesign the card for many important aspects that would

help better their performance.

You must first reduce slightly the size of the card as it is uncomfortable in your

hands when you open it , it must be optimal neither too small nor too large.

The decor and the colors of the card are in keeping with the ambience of the

restaurant and according to the concept they want to sell. On the other hand

exchange the font, size and color of the card as it is very simple, with more

striking colors that suit but according to the style of the restaurant. Lyrics to the

description of the dishes should be a little bigger to visualize about we need

know. The title of the dishes should go for a stronger color.

Add images to the most representative and most stars gain contribution or

dishes, and boost the puzzle. These are to be located at the focal points of the

card that is in the center of each page and on the bottom right of each party.

For instance: sautéed seafood with vegetables in oyster sauce should go to the

center to make it known and asked for its contribution margin.

The description of the dishes should be more concise and detailed.

The list of dishes should be rearranged so that the prices are not high to low,

should be sandwiched and respecting the dishes to provide higher gain setting.

MENU ÍTEMS VARIATIONS

DIMSUM

AL VAPOR

SIU MAI CRAB | 3 unidades nuevo 14

Rellenos de cerdo y langostinos con cangrejoy salsa picante

SIU MAI | 4 unidades nuevo 14 Rellenos de cerdo, langostinos y hongos

ASU MAI | 3 unidades nuevo 12Siu mais picantes rellenos de langostinos, cerdo, verdurasy almendras

CHATO KAO | 4 unidades 14Relleno de pulpo, langostinos y conchas con untoque de picante

CHIN CHON FAN | 3 unidadesCanelón chino al vaporChancho asado y verduras 16Carne picante nuevo 16

HA KAO | 4 unidades 14En masa de arroz rellenos de langostino y bambú

JUANECHIS nuevo 14Dos tamalitos de arroz chino rellenos de pollo yhongos con toque amazónico

ESTOFAO nuevo 16Ravioles Shangai rellenos de carne guisada en su jugo

A LA PLANCHA

MIM PAO | 2 unidades 12Bollos al vapor o a la plancha relleno de pollo,cerdo y hongos

PLAN CHAO | 4 unidades 16Empanadillas a la plancha, rellenos de cerdo,langostinos y verduras.

BUTICHIFA | 2 unidadesSanguchitos de chifa planchados acompañadosde criolla chifera y rocoto hoisinChancho asado 16Chi Jau Kai nuevo 16Pollo asado nuevo 16Carne estofada nuevo 16Pato asado nuevo 18

EMPANADITAS CAPON | 2 unidades nuevo 14

Rellenas de pato estofado al vino cantonés

ENROLLAO 16Taco de pato, verduras, hoisin de rocoto yfideos de arroz

BERENJEKAO 21Berenjenas rellenas de cerdo, langostinos yverduras en salsa ostión

FRITOS

WANTANES | media docenaCLÁSICO: rellenos de pollo y salsa de tamarindo 11TUSAN: rellenos de mariscos y hongos,salsa de piña con rocoto 18

ROLLITOS PRIMAVERA | 3 unidadesCLÁSICO: de chancho asado y verduras 14TUSAN: de verduras, hongos y curry nuevo 14

CURRY COK 14Empanadillas en masa de rollito primaverarellenas de pollo, verduras y curry

CALABAZITAS | 2 unidades nuevo 14Rellenas de carne guisada con zapallito loche

SUI KAO | 6 unidades 21En masa sui kao rellenas de cerdo, pollo y langostinos

ENCAMOTAO | 5 unidades 21Bombones de langostinos y pollo envuelto en camotecon salsa de naranja

FIESTA DE BOCADITOSAL VAPOR: 2 Siu Mai, 2 Hakao, 2 Achoclao, 2 Fumao 24FRITOS: 2 Rollitos Primavera, 2 Encamotaos,4 Wantanes Clásicos 24

PIQUEOS

TACOS TUSAN 29Pollo, verduras, hongos y almendras al wok, fideos de arroz, tacos de lechuga

ALITAS TUSAN 29

Glaseadas en barbacoa de chifa y ajíes chinos

UÑAS DE CANGREJO RELLENAS nuevo 29Rellenas de langostinos y almendras, salsa de rocoto y naranja

CHICHARRON DE POLLO CLASICO 29De pechuga de pollo y salsa de limónFAJITAS CHIFERAS 29De cerdo con verduras, jalapeños y hoisin picante, panqueques chinos

ENCEBICHAO 36Cebiche hecho al momento con todos los sabores del chifa

COSTILLITAS DE CHANCHO ACARAMELADAS 36Asadas en el cilindro y luego acarameladas

CONCHITAS PICANTES nuevo 36Servidas sobre fideítos de arroz en su concha.

SOPAS

SOPA PAC POW 14

SOPA CHUP con un toque criollo nuevo 16

SOPA WANTAN ESPECIAL 21

SOPA SIO KAO 21

SOPA SA HO FAN CON GAU NAM 21

SOPA DE PATO ASADO con fideos y verduras 24

CALDO DE CARRETILA ACHIFADA 24

LOS CLÁSICOS DE SIEMPRE

POLLO CHI JAU KAY 29

POLLO CINCO SABORES 29

POLLO ENROLLADO CON ESPÁRRAGOS 29

POLLO SALTADO CON VERDURAS Y HONGOS CHINOS 29

POLLO CRU YOK CON PIÑA Y DURAZNOS 29

CHANCHO CRU YOK CON PIÑA Y DURAZNOS 29

CHANCHO AL AJO SALTADO CON VERDURAS Y NABO ENCURTIDO 29

SALTADO DE MARISCOS CON VERDURAS EN SALSA DE OSTIÓN 39

CHICHARRÓN DE MARISCOS CON PIÑA Y DURAZNOS 39

NUESTRASESPECIALIDADES

ENSALADA CHIFERA 29Con pollo, cha siu, mango, almendras, verduras, huevo, fideos de arroz y encurtidos

MOLLEJITAS AL SILLAO 29Guisadas con sillao, miel y ají

POLLO BRUCE LEE 32Saltado con jalapeños, pimientos verdes y maní

POLLO CUCHI KAI 32Al vapor en su clásica salsa de kion, cebolla china y aceite de ajonjolí

HUEVOS PICANTES CON LANGOSTINOS 32Jugosos huevos con langostinos en salsa ligeramente picante

TAYPA SALTADO TUSAN 34Pollo, langostinos, chancho, pato y verduras servidos en una plancha caliente

POLLO AL VAPOR TUSAN 34Con hongos chinos, kion y cebolla china

KAM LU WANTAN 36Con nuestros wantanes con relleno y saltado taypa con tamarindo

POLLO ENROLLADO A LA NARANJA 36Relleno de chancho asado y langostinos con salsa de naranja

POLLO TIPAKAY MADAM TUSAN 36Relleno de langostinos en salsa de rocoto y tamarindo

LOMITO SALTADO TUSAN 39

En plancha con cebollas, pimientos verdes, tomates, ají y hongos. Servido con panqueques

CANGREJOS KUNG FU nuevo 39Reventados con salsa de ajíes y toques de chifa

PLANCHA DE MARISCOS AL TAUSI 39Pulpo, calamares y camarones en plancha al tausi

PULPO A LA PLANCHA 39Asado en plancha caliente con ajo, pimienta china y ostión

LA FALDA DE MADAM CON SAHOFAN 39Suave falda de res guisada con ostión, anís estrella y naranja. Servida sobre SAHOFAN

LANGOSTINOS CINCO SABORES 4314 colas de langostinos fritas y luego laqueadas en un glaseado cinco sabores

LANGOSTINOS RELLENOS A LA NARANJA 53Rellenos de almendras chinas y bañados en salsa de naranja

CABRITO TUSAN 53Estofado con ostión, culantro, ají amarillo y especias chinas

LECHONCITO CROCANTE A LA CAJA CHINA 53Crocante lechoncito con hoisin y azúcar acompañado de pancitos al vapor

MEDIO PATO DESHUESADO CON NARANJITAS Y LYCHEES 59Bañado con suculenta salsa de naranjitas chinas y lychees

CHITA ENTERA AL VAPOR nuevo 65Con hongos, kión y cebolla china

NUESTROS ASADOSAL CILINDRO

POLLO ASADO 29Medio pollo asado en jugo de chifaLOMO DE CHANCHO ASADO 34Más conocido como cha siuMEDIO PATO ASADO 49Pato asado en su jugo de chifaFUENTE DE NUESTROS ASADOS 65Pollo asado, costillitas acarameladas, lomito de chancho, pato asadoPrimer acto: la piel crocante con panqueques chinos y salsa

Segundo acto: ESCHAUFAS

CHAUFA CLÁSICOPOLLO 16CHA SIU 16VEGETARIANO 16LANGOSTINOS 21

ESPECIAL 24Cha siu, pollo y langostinos

CANTONÉS 24Con salchicha china, hongos chinos y huevo

CHARAPA nuevo 24Con chanchito asado, plátano, ají de cocona y huevo montado

NORTEÑO nuevo 29Chaufa verde montado de pechuga de pato asado y encurtidos

AEROPUERTO

Chaufas montados de tortilla y cubiertos de jugosos saltadosDE POLLO SALTADO CON VERDURAS 27DE CHANCHO SALTADO CON VERDURAS 27DE LOMITO SALTADO CRIOLLO nuevo 28

MONTAOS

Chaufas cubiertos de jugosas tortillasDE TORTILLA DE CHANCHO ASADO 27DE TORTILLA DE PATO ASADO 29DE TORTILLA DE LANGOSTINOS 34

TALLARINES

TALLARÍN SALTADO CLÁSICOPOLLO 27CHA SIU 27SAM SI 31

TALLARÍN SALTADO SEMI CROCANTE CON POLLO EN TROZOS 29

TALLARÍN LOUMING PICANTE CON CHANCHITO ASADO Y VERDURAS 34

TALLARÍN SALTADO SA HO FAN CON LOMO (JUGOSO / SECO) 34

TALLARÍN SALTADO SEMI CROCANTE TAYPA 36

TALLARÍN SALTADO CRIOLLO CHIFERO TAYPA 36

NUESTROS VEGETARIANOS

CHOY SAN SALTADO AL AJO 16

KAY LAN SALTADO AL AJO 16

PAC CHOY BEBE SALTADO EN SALSA OSTION nuevo 16

VERDURAS SALTADAS EN SALSA DE OSTION 19

VERDURAS ESPECIALES SALTADAS CON OSTIÓN Y AJÍ 21

BERENJENAS Y TOFU GUISADOS EN SALSA DE OSTIÓN 19

TOFU A LA CACEROLA CON HONGOS, ALGAS CHINAS Y CULANTRO 21

SALTADO DE VERDURAS Y OSTION SOBRE CHAUFA CON FREJOLITO CHINO 23

LOS COCTELES DE MADAM TUSAN

COCTELES CON ALCOHOL [16]

CHINITA SEXYPisco quebranta, fresa, menta y naranja

DRAGON LOCOPisco quebranta, naranja, maracuyá y huacatay.

CHIFAPOLITANRon, mango, mandarina y jugo de cranberry.

SAMPAORon, maracuyá, limón Tahití y hoja de limón.

CHACHO WUVodka, tumbo, maracuyá, mandarina y Schweppes.

MANDALINPisco, jugo de mandarina y almíbar de piña.

CHINA CANCÚNTequila, licor de menta, maracuyá y zumo de limón

COCTELES CLASICOS PERUANOS [18]

PISCO SOUR

ALGARROBINA

PISCO SOUR DE MARACUYÁ

CPCA SOUR

CHILCANOSDe maracuyá, aguaymanto, lychee, camu camu, tuna roja, kión o mandarina.

COCTELES SIN ALCOHOL [12]

DAMITA CHINACamu camu,piña y granadilla

FRUTAOMaracuya, piña y lychee

LIMONADA LYCHEE

LIMONADA [6soles]

CHILIMOYITAChirimoya, fresa y mandarina

GASEOSAS [6 soles]Inka Cola- Inka cola diet, Coca Cola, Coca Cola Zero, Fanta, Sprite, SpriteZero, Schweppes, Aguamineral.

CERVEZAS

[9 soles] Cristal, Pilsen Callao, Cusqueña, Cusqueña Malta

[12 soles] Peroni, Heineken, Corona, Tres Curces, Stella Artois.

BEBIDAS CALIENTES

[4 soles] Café espresso[5 soles] Cortado, Americano

[6 soles] Capuccino

INFUSIONES NATURALES

[8 soles Tetera] Té jazmín, Té verde, Té Oolong, Manzanilla, Anís, Hierba Luisa

LOS POSTRES

ROLLITOS PRIMAVERA 15Rellenos de frutos secos,manzana, piña, frejol colado, granizado y salsa de naranja.

LYCHEE EN COPA 15Sorbete de lychee en copa, granizado de cítricos, espuma de pisco sour.

CHEESECAKE DE VAINILLA Y NARANJITAS 19Masa de alfajor con ajonjolí, queso crema con vainilla y naranjitas chinas.

ALFAJOR 19Con manjar de lúcuma y chocolate

WANTANCITOS 19Relleno de crema de chocolate y avellana con miel

COPA MANJAR 19Copa de helado de ajonjolí con ensaladita de mango y kión confitado, acompañado de espuma de manjar blanco casero.

Pricing

The average price per person is 75 soles.

The cocktails are 12 to 18 soles

The average price per dishes is 35 soles, appetizers is 16 soles.

Analysis Manager

Compared to other restaurants that offer the same type of food in the district San Joy

Lao , Titi , Royal, Salon Capon, Wa Lok , Hou Wa therefore are direct competition for

Madam Tusan was found, but in other parts of lima near Miraflores.

On the other hand counts as indirect competition the Fridays restaurant with other

foods, but if you are located in the same street that this Madam Tusan .

Strengths:

It has the backing of its founder Gaston Acurio , a of the most influential people

of Peruvian cuisine . This always provides a quality image for the public.

Set in a place where there is no direct competition, only indirectly and in turn is

another type of service and food.

It is one of the most popular restaurants thanks to Gastón Acurio.

It has good infrastructure facilities that provide comfort for its guests.

Provide safety, security and food quality unlike other establishments as " chifas

of the streets."

Set in a visible and accessible location near a small shopping center in

Miraflores.

The inputs are nationals and of high quality.

It has very good marketing to be owned by Gaston Acurio.

Weaknesses:

Innovate more in the area of the chart, for the reasons explained in point

number 3.

Do not provide the same service should be uniform. Some employees provide

excellent service no clutch no other therefore should provide training for all

staff.

Have a letter not too long allows diners to choose a dish to your taste as it is

very confusing.

In some cases, delay in service to the table when either placed the order.

The bar area is very small and is not very inviting in this way.

Booking must be done because there is a lot of demand and you have to make

very long queues.

It is known that Peruvian cuisine is booming so is a great opportunity to identify this

type of fusion food trend in this case China. So the restaurant fits this constant change

of innovation Cymbal regarding the concept of the restaurant.

Through the media as Tripadvisor, customers can express their experience in the

restaurant and you can also know what the most requested dishes such as rice special

chaufa, Aeropuerto, encamotao, chicken and Pekin duck bruce lee. These are the most

popular restaurant dishes or greater margin, and are stars

7. Observations

The staff in Madam tusan, is formed by:

8 captains of waiters, 8 waiters, 4 runners and 4 busser

4 hosts

4 dispensers, 4 cookers of appetizers, 4 salteadores and 4 bakers.

4 bartenders

Salon boss and kitchen boss

Service manager, bar manager and kitchen manager.

RR.HH manager and restaurant manager.

Conclusions

About the menu should change the structure and size of the list of dishes for which the

guest feel more comfortable choosing the dishes.

Another important point is to tailor the letter to boost those dishes that give good profits

but are not very popular such as those found in chapter six.

Renew the letter and just put new and interesting dishes to the diner as well as change

the pricing structure that is on the card for better performance of this.