UNIVERSIDAD SAN IGNACIO DE LOYOLA

COLLEGE OF HOSPITALITY MANAGEMENT, TOURISM,

ADMINISTRATION AND GASTRONOMY
Final Project Assignment
MADAM TUSAN
Course: Men mar!eting an" management
Professor: Fontana Roos# Mari$oila
Students:
%am&n 'a$&n# Mari(el Eri!a
Vega Dran"# A"riana Ang)lica
La Molina * +,-. II
IN/RODUC/ION
Restaurant Madam Tusan, dedicated to the fusion food Chinese - Peruvian,
traditiona! caed "chifa" is created #ith the he$ of the %rou$ & M'((AS
)Acurio *rou$+ and D,(-S' S.A. #ith the $ur$ose of offerin* a service
$ersonai/ed hi*h 0uait! 1ased on the care and attention to detai, havin* as
main #ea$on the hi*h! trained, that not on! focuses on ta2in* orders, 1ut aso
1ein* a *astronomic adviser )$airin*, recommendin* ne# dishes and contri1ute
to the search for ne# e3$eriences+.
'n the restaurant #e1 site, #ecomes its customers #ith this sma $ara*ra$h,
#hich determines the interest for satisfaction and determination of trends.
0ELCOME /O MADAM /USAN
4here in*redients and Peruvian favors em1race #ith the Chinese, $a!in*
tri1ute to *reat chifas of !ester!ear
't e3$ores m!ster!, ive the e3$erience and see Madam Tusan5 a Peruvian
chifa for the #ord
Restarant "escri1tions
The restaurant is ocated in Mirafores, 6&7 Santa Cru/.
T!$e of restaurant: 8usion Chinese - Peruvian Restaurant
8rom the moment !ou enter, !ou fee a #arm and #ecomin*
atmos$here, this trans$orts !ou to a modern china #ithout
osin* the traditiona eements of orienta cuture than2s to the
investment of more than haf a miion of doars.

The restaurant has the ima*e, su$$ort and 1ac2in* of Astrid ! %aston for the
ea1oration of the menu of dishes and desserts, so #ith Rau Rosas )9arman+ su$$ort
for the creation of e3cusive 1evera*es from the restaurant.
D)cor
-ne of the first thin*s !ou o1serve is the
immense acr!ic red dra*on that #as desi*ned 1! the
reno#ned Peruvian artist Marceo 4on* and is
sus$ended from the ceiin*, #indin* in 1et#een
various o$enin*s in the #as. 't is definite! an e!e-
catchin* conversation $iece. A of the decor
throu*hout the restaurant is ver! st!ish, u3urious and dramatic, incudin* the hu*e,
shin! 1ac2 dome am$s that are sus$ended from the
hi*h ceiin*s. The coor theme of *ra!, red and 1ac2
is cohesive throu*hout the restaurant, and in 2ee$in*
#ith that theme, the oun*e area ne3t to the 1ar
consisted of *ra! 1an0uette #a seatin* #ith $ush
*ra! thro# $io#s, round tomato red ta1es and $um$
oversi/ed 1ur*und! chairs. 4hat rea! cau*ht m!
e!e in this area #as the stunnin* ser$ent ta$estr! coverin* the entire #a of the
oun*e. The decor definite! eevated m! cuinar! e3$eriences here.
The first foor #ith ta1es for *rou$s, semi $rivate 1ar
and traditiona st!e Chinese restaurant. The
restaurant is 0uite s$acious #ith ar*er ta1es in the
midde and smaer ta1es in the dinin* acoves on the
side.
The second foor has more intimate seatin* #ith
a$$ro3imate! :; ta1es of seatin* for *rou$s of four
and t#o. There is aso a $rivate dinin* area, #hich
#oud 1e idea for a 1usiness meetin* or for an intimate
*atherin* of fami! and friends.
FOOD
The food is a fusion of Chinese cuisine #ith Peruvian
in*redients, #hich is t!$ica of #hat !ou #oud find in an
u$scae chifa esta1ishment. Athou*h some dishes
stand out more than others, overa the food is *ood, 1ut
not $articuar! ori*ina or e3traordinar!. <ou can e3$ect
fami!-st!e $ortions at moderate $rices and over :=> dishes to choose from. 'ncudin*
the Pato Crocante, taarin satado, omito satado, AitasTus?n or Poo 9ruce (ee.
Alitas
Tusn
Tallarn Saltad
Alitas Tusan
Pll !ru"# L##
L$ Saltad
Chef 8ei3 (oo
Dim Sum area: Maestro Miton @avaa*a
Asados area: Maestro ABctor Ramos
Com1etencies
Authentic team#or2
Continuous deveo$ment
D!namism and ener*!
(eadershi$
Achievement of resuts
'nterest *enuine customer.
Foo" 1re2erences
The restaurant menu has around :=> dishes in different cate*ories:
Dim sum
A$$eti/ers
Sou$s
Cassic dishes
S$eciaties of the Couse
Roasted to the c!inder
Rice
Noodes
Ae*etarian dishes
Dim sum, $re$ared as sma 1ite-si/ed or individua $ortions of food traditiona! served
in sma steamer 1as2ets or on sma $ates. Dim sum is aso #e 2no#n for the uni0ue
#a! it is served in some restaurants, #here1! fu! coo2ed and read!-to-serve dim sum
dishes are carted around the restaurant for customers to choose their orders #hie
seated at their ta1es.

The s$eciaties of the Couse, are recommended 1! the chef, as the! are the em1em of
the restaurant. 'ts $re$aration is fast, sim$e and deicious. Use of different meats,
ve*eta1es and technica $re$aration.
Fi#sta d#
%"adits
!li &a
En"a$ta
!uti"'i(a
)antan#s
Fi#sta d#
%"adits
Pll
Ti*a&a+
Lan,stins -
sa%r#s
C'i .au &a+ d#l
*#s"adr
En"#%i"'a

Cstillitas d# "#rd
a"ara$#ladas
C'i"'arr/n d#
*llit 0ali#nt#
C'an"' "ru +&
"n *i1a +
dura2ns
C'i"'arr/n d#
*llit 0ali#nt#
S*a 3antn
#s*#"ial
C'an"' "ru +&
"n *i1a +
dura2ns
Pat a la la,una
Pe2in* duc2 is a famous duc2 dish from 9eiDin* that has 1een
$re$ared since the im$eria era, and is no# considered a
nationa dish of China.
The dish is $ri/ed for the thin, cris$ s2in, #ith authentic
versions of the dish servin* most! the s2in and itte meat,
siced in front of the diners 1! the coo2. Duc2s 1red s$ecia!
for the dish are sau*htered after E& da!s and seasoned
1efore 1ein* roasted in a cosed or hun* oven. The meat is
eaten #ith $anca2es, scaion, and hoisin sauce or s#eet 1ean
sauce.
Restaurant 1ar menu, has drin2s #ith $isco, rum, vod2a and te0uia. The mi3ture of
these drin2s are #ith e3otic Dun*e as camu - camu, a*ua!manto, $assion fruit and
tum1o. The names of the drin2s are reated to the conce$t of the restaurant. Not eave
aside the drin2s em1ematic of our countr! as the $isco sour and its derivatives.
There are drin2s #ith acoho and non-acoho accordin* to consumer $reference.
Men "escri1tions
't is 2no#n that the menu is one of the most
im$ortant toos to a restaurant, 1ecause
throu*h this medium is discosed dishes
offered at the restaurant, is the $icture of the
$ace in one $iece and is the most im$ortant
$osition in the mind of the consumer throu*h
the 1rand that is $rinted on the menu.
't is for this reason that the menu shoud communicate cear! mentioned a1ove for
1etter $erformance of this a $oints.
'n this s$ecific case Restaurant Madam Tusan, !ou can see that the menu at this
restaurant rea! is ar*e therefore contains man! eaves that is divided into t!$es of
Dimsum at )steamed, fried and *ried+, a$$eti/ers, sou$s, cassica ever, our
s$eciaties, rice, noodes, our ve*etarian. 'n addition to this etter is one that is for
coc2tais and desserts.
8rom the a1ove it can 1e ana!/ed that have such an
e3tensive menu that *ives !ou man! o$tions to choose
from, 1ut it has man! disadvanta*es 1ecause #hen !ou
for*ive *o to this restaurant come into a diemma of not
2no#in* #hich dish to order so it can ta2e diners choose
to $ic2 the chea$est dish or Dust as2 the #aiter to
recommend the dish to eat, this affects the $erformance
of the restaurant as its $rofit mar*in, 1ecause if the diner
returns #i order the same dish a*ain or ma!1e not
confusion due to not come 1ac2.
-n another $oint on the chart shoud add $ictures of their 1est dishes, so diners have a
1etter idea a1out #hat !ou #ant to order, and that the descri$tion of these is ver!
sim$e and *enera, to ma2e the visit $easant diner.
The coors of the card are in 2ee$in* #ith the decor of the restaurant and it is $easin*
to the e!e, no cutch !rics tites of dishes are visi1e #hich are #ritten in ca$ita etters,
1ut the etters are in the descri$tion are ver! sma and not eas! to read for a $eo$e
such as the eder!, $eo$e sufferin* from e!e diseases, other. 8or this reason some
$eo$e have $ro1ems and #oud not 1e $easant sta!.
'n terms of the a$$roach to the menu, !ou can identif! the reative! $o$uar and is
2no#n dishes, 1ut there are those that $rovide hi*her $rofit mar*in 1ecause it #as
o1served that the etter #as not #e desi*ned. Since $rices have dishes ran*e from
o#est to hi*hest, this is rea! #ron* for the diner tends to $ic2 them chea$er dishes
and not the tas2 of com$ete! sti see e3tensive restaurant menu o$tion #hich
decreases #i !ou choose a dish that $rovides a hi*her $rofit mar*in for the restaurant.
Turn the menu touts its Pe2in* duc2 in four times, is one of the dishes that more focus
is on the menu 1ecause it has a *ood s$ace of the etter to !our descri$tion, 1ut shoud
incude an ima*e of #hat !ou #ant to se.
A1ove $rices are reative! moderate for #hat the! offer , their eve of $rices is in
2ee$in* #ith #hat is offered e3am$e Pe2in* duc2 costs :E7 soes and is one of the
most $romoted 1! the $rofit mar*in to 1e o1tained, as it a1soute! ever!thin* used for
the $re$aration of the dishes so no ar*e amount of ea2a*e.
-vera ' thin2 that ' shoud redesi*n the card for man! im$ortant as$ects that #oud
he$ 1etter their $erformance.
<ou must first reduce si*ht! the si/e of the card as it is uncomforta1e in !our
hands #hen !ou o$en it , it must 1e o$tima neither too sma nor too ar*e.
The decor and the coors of the card are in 2ee$in* #ith the am1ience of the
restaurant and accordin* to the conce$t the! #ant to se. -n the other hand
e3chan*e the font, si/e and coor of the card as it is ver! sim$e, #ith more
stri2in* coors that suit 1ut accordin* to the st!e of the restaurant. (!rics to the
descri$tion of the dishes shoud 1e a itte 1i**er to visuai/e a1out #e need
2no#. The tite of the dishes shoud *o for a stron*er coor.
Add ima*es to the most re$resentative and most stars *ain contri1ution or
dishes, and 1oost the $u//e. These are to 1e ocated at the foca $oints of the
card that is in the center of each $a*e and on the 1ottom ri*ht of each $art!.
8or instance: sautFed seafood #ith ve*eta1es in o!ster sauce shoud *o to the
center to ma2e it 2no#n and as2ed for its contri1ution mar*in.
The descri$tion of the dishes shoud 1e more concise and detaied.
The ist of dishes shoud 1e rearran*ed so that the $rices are not hi*h to o#,
shoud 1e sand#iched and res$ectin* the dishes to $rovide hi*her *ain settin*.
MENU 3/EMS VARIA/IONS
DIMSUM
AL VAPOR
SIU MAI CRAB | 3 unidades nuevo 14
Rellenos de cerdo y langostinos con cangrejo
y salsa picante
SIU MAI | 4 unidades nuevo 14
Rellenos de cerdo, langostinos y hongos
ASU MAI | 3 unidades nuevo 12
Siu mais picantes rellenos de langostinos, cerdo, verduras
y almendras
CHATO KAO | 4 unidades 14
Relleno de pulpo, langostinos y conchas con un
toque de picante
CHIN CHON FAN | 3 unidades
Caneln chino al vapor
Chancho asado y verduras 16
Carne picante nuevo 16
HA KAO | 4 unidades 14
n masa de arro! rellenos de langostino y "am"#
JUANECHIS nuevo 14
$os tamalitos de arro! chino rellenos de pollo y
hongos con toque ama!nico
ESTOFAO nuevo 16
Ravioles Shangai rellenos de carne guisada en su jugo
A LA PLA%C&A
MIM AO | 2 unidades 12
'ollos al vapor o a la plancha relleno de pollo,
cerdo y hongos
!AN CHAO | 4 unidades 16
mpanadillas a la plancha, rellenos de cerdo,
langostinos y verduras(
BUTICHIFA | 2 unidades
Sanguchitos de chi)a planchados acompa*ados
de criolla chi)era y rocoto hoisin
Chancho asado 16
Chi +au ,ai nuevo 16
Pollo asado nuevo 16
Carne esto)ada nuevo 16
Pato asado nuevo 1"
EMANADITAS CAON | 2 unidades nuevo 14
Rellenas de pato esto)ado al vino canton-s
ENRO!!AO 16
.aco de pato, verduras, hoisin de rocoto y
)ideos de arro!
BERENJEKAO 21
'erenjenas rellenas de cerdo, langostinos y
verduras en salsa ostin
/R0.OS
#ANTANES | $edia d%&ena
CL1S0CO2 rellenos de pollo y salsa de tamarindo 11
.3SA%2 rellenos de mariscos y hongos,
salsa de pi*a con rocoto 1"
RO!!ITOS RIMA'ERA | 3 unidades
CL1S0CO2 de chancho asado y verduras 14
.3SA%2 de verduras, hongos y curry nuevo 14
CURR( COK 14
mpanadillas en masa de rollito primavera
rellenas de pollo, verduras y curry
CA!ABA)ITAS | 2 unidades nuevo 14
Rellenas de carne guisada con !apallito loche
SUI KAO | 6 unidades 21
n masa sui 4ao rellenas de cerdo, pollo y langostinos
ENCAMOTAO | * unidades 21
'om"ones de langostinos y pollo envuelto en camote
con salsa de naranja
FIESTA DE BOCADITOS
AL VAPOR2 5 Siu 6ai, 5 &a4ao, 5 Achoclao, 5 /umao 24
/R0.OS2 5 Rollitos Primavera, 5 ncamotaos,
7 8antanes Cl9sicos 24
P0:3OS
TACOS TUSAN 2+
Pollo, verduras, hongos y almendras al ;o4, )ideos de arro!, tacos de lechuga
A!ITAS TUSAN 2+
<laseadas en "ar"acoa de chi)a y aj=es chinos
U,AS DE CAN-REJO RE!!ENAS nuevo 2+
Rellenas de langostinos y almendras, salsa de rocoto y naranja
CHICHARRON DE O!!O C!ASICO 2+
$e pechuga de pollo y salsa de limn
FAJITAS CHIFERAS 2+
$e cerdo con verduras, jalape*os y hoisin picante, panqueques chinos
ENCEBICHAO 36
Ce"iche hecho al momento con todos los sa"ores del chi)a
COSTI!!ITAS DE CHANCHO ACARAME!ADAS 36
Asadas en el cilindro y luego acarameladas
CONCHITAS ICANTES nuevo 36
Servidas so"re )ide=tos de arro! en su concha(
SOPAS
SOA AC O# 14
SOA CHU &%n un .%/ue &0i%11% nuevo 16
SOA #ANTAN ESECIA! 21
SOA SIO KAO 21
SOA SA HO FAN CON -AU NAM 21
SOA DE ATO ASADO &%n 2ide%s 3 4e0du0as 24
CA!DO DE CARRETI!A ACHIFADA 24
LOS CL1S0COS $ S06PR
O!!O CHI JAU KA( 2+
O!!O CINCO SABORES 2+
O!!O ENRO!!ADO CON ES5RRA-OS 2+
O!!O SA!TADO CON 'ERDURAS ( HON-OS CHINOS 2+
O!!O CRU (OK CON I,A ( DURA)NOS 2+
CHANCHO CRU (OK CON I,A ( DURA)NOS 2+
CHANCHO A! AJO SA!TADO CON 'ERDURAS ( NABO ENCURTIDO 2+
SA!TADO DE MARISCOS CON 'ERDURAS EN SA!SA DE OSTI6N 3+
CHICHARR6N DE MARISCOS CON I,A ( DURA)NOS 3+
%3S.RAS
SPC0AL0$A$S
ENSA!ADA CHIFERA 2+
Con pollo, cha siu, mango, almendras, verduras, huevo, )ideos de arro! y encurtidos
MO!!EJITAS A! SI!!AO 2+
<uisadas con sillao, miel y aj=
O!!O BRUCE !EE 32
Saltado con jalape*os, pimientos verdes y man=
O!!O CUCHI KAI 32
Al vapor en su cl9sica salsa de 4ion, ce"olla china y aceite de ajonjol=
HUE'OS ICANTES CON !AN-OSTINOS 32
+ugosos huevos con langostinos en salsa ligeramente picante
TA(A SA!TADO TUSAN 34
Pollo, langostinos, chancho, pato y verduras servidos en una plancha caliente
O!!O A! 'AOR TUSAN 34
Con hongos chinos, 4ion y ce"olla china
KAM !U #ANTAN 36
Con nuestros ;antanes con relleno y saltado taypa con tamarindo
O!!O ENRO!!ADO A !A NARANJA 36
Relleno de chancho asado y langostinos con salsa de naranja
O!!O TIAKA( MADAM TUSAN 36
Relleno de langostinos en salsa de rocoto y tamarindo
!OMITO SA!TADO TUSAN 3+
n plancha con ce"ollas, pimientos verdes, tomates, aj= y hongos( Servido con
panqueques
CAN-REJOS KUN- FU nuevo 3+
Reventados con salsa de aj=es y toques de chi)a
!ANCHA DE MARISCOS A! TAUSI 3+
Pulpo, calamares y camarones en plancha al tausi
U!O A !A !ANCHA 3+
Asado en plancha caliente con ajo, pimienta china y ostin
!A FA!DA DE MADAM CON SAHOFAN 3+
Suave )alda de res guisada con ostin, an=s estrella y naranja( Servida so"re SA&O/A%
!AN-OSTINOS CINCO SABORES 43
>7 colas de langostinos )ritas y luego laqueadas en un glaseado cinco sa"ores
!AN-OSTINOS RE!!ENOS A !A NARANJA *3
Rellenos de almendras chinas y "a*ados en salsa de naranja
CABRITO TUSAN *3
sto)ado con ostin, culantro, aj= amarillo y especias chinas
!ECHONCITO CROCANTE A !A CAJA CHINA *3
Crocante lechoncito con hoisin y a!#car acompa*ado de pancitos al vapor
MEDIO ATO DESHUESADO CON NARANJITAS ( !(CHEES *+
'a*ado con suculenta salsa de naranjitas chinas y lychees
CHITA ENTERA A! 'AOR nuevo 6*
Con hongos, 4in y ce"olla china
%3S.ROS ASA$OS
AL C0L0%$RO
O!!O ASADO 2+
6edio pollo asado en jugo de chi)a
!OMO DE CHANCHO ASADO 34
69s conocido como cha siu
MEDIO ATO ASADO 4+
Pato asado en su jugo de chi)a
FUENTE DE NUESTROS ASADOS 6*
Pollo asado, costillitas acarameladas, lomito de chancho, pato asado
0i$e0 a&.%7 la piel crocante con panqueques chinos y salsa
Se8und% a&.%7 S
C&A3/AS
CHAUFA C!5SICO
POLLO 16
C&A S03 16
V<.AR0A%O 16
LA%<OS.0%OS 21
ESECIA! 24
Cha siu, pollo y langostinos
CANTON9S 24
Con salchicha china, hongos chinos y huevo
CHARAA nuevo 24
Con chanchito asado, pl9tano, aj= de cocona y huevo montado
NORTE,O nuevo 2+
Chau)a verde montado de pechuga de pato asado y encurtidos
AROP3R.O
C:au2as $%n.ad%s de .%0.i11a 3 &u;ie0.%s de <u8%s%s sa1.ad%s
$ POLLO SAL.A$O CO% VR$3RAS 2=
$ C&A%C&O SAL.A$O CO% VR$3RAS 2=
$ LO60.O SAL.A$O CR0OLLO nuevo 2"
6O%.AOS
C:au2as &u;ie0.%s de <u8%sas .%0.i11as
$ .OR.0LLA $ C&A%C&O ASA$O 2=
$ .OR.0LLA $ PA.O ASA$O 2+
$ .OR.0LLA $ LA%<OS.0%OS 34
.ALLAR0%S
TA!!AR>N SA!TADO C!5SICO
POLLO 2=
C&A S03 2=
SA6 S0 31
TA!!AR>N SA!TADO SEMI CROCANTE CON O!!O EN TRO)OS 2+
TA!!AR>N !OUMIN- ICANTE CON CHANCHITO ASADO ( 'ERDURAS
34
TA!!AR>N SA!TADO SA HO FAN CON !OMO ?JU-OSO @ SECOA 34
TA!!AR>N SA!TADO SEMI CROCANTE TA(A 36
TA!!AR>N SA!TADO CRIO!!O CHIFERO TA(A 36
%3S.ROS V<.AR0A%OS
CHO( SAN SA!TADO A! AJO 16
KA( !AN SA!TADO A! AJO 16
AC CHO( BEBE SA!TADO EN SA!SA OSTION nuevo 16
'ERDURAS SA!TADAS EN SA!SA DE OSTION 1+
'ERDURAS ESECIA!ES SA!TADAS CON OSTI6N ( AJ> 21
BERENJENAS ( TOFU -UISADOS EN SA!SA DE OSTI6N 1+
TOFU A !A CACERO!A CON HON-OSB A!-AS CHINAS ( CU!ANTRO 21
SA!TADO DE 'ERDURAS ( OSTION SOBRE CHAUFA CON FREJO!ITO
CHINO 23
LOS COC.LS $ 6A$A6 .3SA%
COCTE!ES CON A!COHO! C16D
CHINITA SEE(
Pisco que"ranta, )resa, menta y naranja
DRA-ON !OCO
Pisco que"ranta, naranja, maracuy9 y huacatay(
CHIFAO!ITAN
Ron, mango, mandarina y jugo de cran"erry(
SAMAO
Ron, maracuy9, limn .ahit= y hoja de limn(
CHACHO #U
Vod4a, tum"o, maracuy9, mandarina y Sch;eppes(
MANDA!IN
Pisco, jugo de mandarina y alm="ar de pi*a(
CHINA CANCFN
.equila, licor de menta, maracuy9 y !umo de limn
COCTE!ES C!ASICOS ERUANOS C1"D
ISCO SOUR
A!-ARROBINA
ISCO SOUR DE MARACU(5
CCA SOUR
CHI!CANOS
$e maracuy9, aguaymanto, lychee, camu camu, tuna roja, 4in o mandarina(
COCTE!ES SIN A!COHO! C12D
DAMITA CHINA
Camu camu,pi*a y granadilla
FRUTAO
6aracuya, pi*a y lychee
!IMONADA !(CHEE
!IMONADA C6s%1esD
CHI!IMO(ITA
Chirimoya, )resa y mandarina
-ASEOSAS C6 s%1esD
0n4a Cola? 0n4a cola diet, Coca Cola, Coca Cola @ero, /anta, Sprite, Sprite@ero,
Sch;eppes, Aguamineral(
CER'E)AS
C+ s%1esD
Cristal, Pilsen Callao, Cusque*a, Cusque*a 6alta
C12 s%1esD
Peroni, &eine4en, Corona, .res Curces, Stella Artois(
BEBIDAS CA!IENTES
C4 s%1esD
Ca)- espresso
C* s%1esD
Cortado, Americano
C6 s%1esD
Capuccino
INFUSIONES NATURA!ES
C" s%1es Te.e0aD
.- ja!m=n, .- verde, .- Oolong, 6an!anilla, An=s, &ier"a Luisa
!OS OSTRES
RO!!ITOS RIMA'ERA 1*
Rellenos de )rutos secos,man!ana, pi*a, )rejol colado, grani!ado y salsa de naranja(
!(CHEE EN COA 1*
S%0;e.e de 13&:ee en &%GaB 80aniHad% de &I.0i&%sB esGu$a de Gis&% s%u0J
CHEESECAKE DE 'AINI!!A ( NARANJITAS 1+
Masa de a12a<%0 &%n a<%n<%1IB /ues% &0e$a &%n 4aini11a 3 na0an<i.as &:inasJ
A!FAJOR 1+
C%n $an<a0 de 1K&u$a 3 &:%&%1a.e
#ANTANCITOS 1+
Re11en% de &0e$a de &:%&%1a.e 3 a4e11ana &%n $ie1
COA MANJAR 1+
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Pricing
The avera*e $rice $er $erson is G& soes.
The coc2tais are := to :6 soes
The avera*e $rice $er dishes is H& soes, a$$eti/ers is :E soes.
Anal4sis Manager
Com$ared to other restaurants that offer the same t!$e of food in the district San Io!
(ao , Titi , Ro!a, Saon Ca$on, 4a (o2 , Cou 4a therefore are direct com$etition for
Madam Tusan #as found, 1ut in other $arts of ima near Mirafores.
-n the other hand counts as indirect com$etition the 8rida!s restaurant #ith other
foods, 1ut if !ou are ocated in the same street that this Madam Tusan .
Stren*ths:
't has the 1ac2in* of its founder %aston Acurio , a of the most infuentia $eo$e
of Peruvian cuisine . This a#a!s $rovides a 0uait! ima*e for the $u1ic.
Set in a $ace #here there is no direct com$etition, on! indirect! and in turn is
another t!$e of service and food.
't is one of the most $o$uar restaurants than2s to %astJn Acurio.
't has *ood infrastructure faciities that $rovide comfort for its *uests.
Provide safet!, securit! and food 0uait! uni2e other esta1ishments as " chifas
of the streets."
Set in a visi1e and accessi1e ocation near a sma sho$$in* center in
Mirafores.
The in$uts are nationas and of hi*h 0uait!.
't has ver! *ood mar2etin* to 1e o#ned 1! %aston Acurio.
4ea2nesses:
'nnovate more in the area of the chart, for the reasons e3$ained in $oint
num1er H.
Do not $rovide the same service shoud 1e uniform. Some em$o!ees $rovide
e3ceent service no cutch no other therefore shoud $rovide trainin* for a
staff.
Cave a etter not too on* ao#s diners to choose a dish to !our taste as it is
ver! confusin*.
'n some cases, dea! in service to the ta1e #hen either $aced the order.
The 1ar area is ver! sma and is not ver! invitin* in this #a!.
9oo2in* must 1e done 1ecause there is a ot of demand and !ou have to ma2e
ver! on* 0ueues.
't is 2no#n that Peruvian cuisine is 1oomin* so is a *reat o$$ortunit! to identif! this
t!$e of fusion food trend in this case China. So the restaurant fits this constant chan*e
of innovation C!m1a re*ardin* the conce$t of the restaurant.
Throu*h the media as Tri$advisor, customers can e3$ress their e3$erience in the
restaurant and !ou can aso 2no# #hat the most re0uested dishes such as rice s$ecia
chaufa, Aero$uerto, encamotao, chic2en and Pe2in duc2 1ruce ee. These are the most
$o$uar restaurant dishes or *reater mar*in, and are stars
56 O(ser7ations
The staff in Madam tusan, is formed 1!:
6 ca$tains of #aiters, 6 #aiters, ; runners and ; 1usser
; hosts
; dis$ensers, ; coo2ers of a$$eti/ers, ; sateadores and ; 1a2ers.
; 1artenders
Saon 1oss and 2itchen 1oss
Service mana*er, 1ar mana*er and 2itchen mana*er.
RR.CC mana*er and restaurant mana*er.
Conclsions
A1out the menu shoud chan*e the structure and si/e of the ist of dishes for #hich the
*uest fee more comforta1e choosin* the dishes.
Another im$ortant $oint is to taior the etter to 1oost those dishes that *ive *ood $rofits
1ut are not ver! $o$uar such as those found in cha$ter si3.
Rene# the etter and Dust $ut ne# and interestin* dishes to the diner as #e as chan*e
the $ricin* structure that is on the card for 1etter $erformance of this.