Restaurant concept question

gty you have created, describe the basic food and beverage handling procedures. Share the procedures for preventing safety and sanitation issues. (contagious viruses, food-borne illnesses, food poisonings, over-serving liquor, pests, etc.)

15505725 minutes ago

With the menu you have created, describe the basic food and beverage handling procedures. Share the procedures for preventing safety and sanitation issues. (contagiousviruses, food-borne illnesses, food poisonings, over-serving liquor, pests, etc.)

15505724 minutes ago

menu attached

Scoops & Slices Menu

  1. Vegan buffalo cauliflower pizza with roasted onion cream – This is our version of a buffalo chicken pizza. Traditional pizza crust with roasted onion sauce, buffalo-battered cauliflower bits, dairy-free mozzarella cheese, topped with arugula.
  2. “Cheese” pizza – our take on a classic! Our traditional crust smothered in our homemade tomato sauce and topped with vegan mozzarella cheese
  3. Spinach artichoke pizza – an appetizer turned entrée! Thin-crust pizza smothered in a mozzarella cheese sauce accompanied by spinach and artichoke hearts. Topped with vegan mozzarella
  4. Sausage & peppers pizza – traditional pizza crust with homemade tomato sauce and a blend of vegan mozzarella and pepper jack cheese. Topped with roasted vegan sausage and red, yellow, and green bell peppers
  5. Apple-brie pizza – thin pizza crust smothered in melted vegan brie cheese. Topped with granny smith apple slices, caramelized onions, and arugula. Drizzled with warm fig spread
  6. Caprese pizza – thin pizza crust with zesty garlic, juicy tomatoes, vegan mozzarella cheese, and balsamic reduction glaze topped with fresh basil
  7. Barbeque cauliflower pizza – our take on barbeque chicken pizza! Traditional crust smothered in a smoky and sweet barbeque sauce, a blend of vegan cheddar and mozzarella cheese, barbeque-battered cauliflower bits, topped with cilantro and red onion
  8. Baked white mac and cheese – rigatoni noodles covered in a cheese sauce made from vegan mozzarella and cream cheese. Topped with garlic breadcrumbs and baked
  9. Spaghetti and “meat” balls – traditional spaghetti noodles coated in house-made tomato sauce and topped with vegan mushroom and lentil meatballs
  10. Baked eggplant parmesan – panko-breaded eggplant slices smothered in homemade marinara sauce and topped with melted vegan mozzarella
  11. Vegetable minestrone soup – vegetable broth with elbow pasta noodles, carrots, celery, onion, zucchini, green beans, spinach, kidney beans, tomatoes, garlic and herbs
  12. Italian chopped salad – mixed greens topped with cucumbers, artichokes, cherry tomatoes, black olives, avocado, house-made croutons, vegan parmesan cheese, and house Italian dressing

Icecream (all vegan)

  1. Chocolate
  2. Vanilla
  3. Strawberry
  4. Cookies and cream
  5. Mint chip
  6. Lemon sorbet


  1. Italian soda – sparkling water mixed with fruit flavored syrup (strawberry, raspberry, orange, vanilla, peach)
  2. Italian cream soda – traditional Italian soda mixed with vegan creamer
  3. Vegan milkshakes – turn any vegan ice cream into a milkshake (made with plant-based milk)
  4. Italian soda float – add a scoop of any vegan ice cream to any Italian soda
  5. Italian margarita (blended or on the rocks) – silver tequila, Aperol, fresh lemon and lime juice, agave nectar, sugar or salt rim
  6. Aperol spritz – prosecco, Aperol, soda water
  7. House Italian cocktail – chilled prosecco, vodka, scoop of lemon sorbet, topped with fresh mint
  8. Scoops & Slices Signature Sip – A boozy milkshake! Chocolate, vanilla, strawberry, cookies & cream, or mint chip ice cream blended with Bailey’s almond milk liqueur



Menu planning is vital for any restaurant. To begin, menu planning ensures that the menu’s design as well as the food options offered reflect the theme and décor of the restaurant. Guests go to a restaurant seeking a good experience, and the menu is the most important factor in this experience. The selection of menu items requires an in-depth analysis as well as research of competitor’s in the surrounding area. One of the most important parts of menu planning is that the menu reflects the restaurant concept as well as the target market. When creating a menu, it is important to ensure that the menu is cohesive and that all the items offered match the overall theme of the restaurant. Additionally, menu planning helps determine and plan for availability of ingredients. For example, if an ingredient appears in several dishes on the menu, there will need to be a bigger supply of it on hand.








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