Jerk O Lay MENU-THEME.jpg

JOL

OBJECTIVE

To use our service and menu selection as a rein to build a popular customer base.

SKILLS

Superior knowledge of food preparation, presentation and customer’s service.

THE MENU CONCEPT

APPROACHABLE TO ORDER • EASY TO PREPARE • DELIVERY FRIENDLY

 

 

SERVICE STYLE: Jerk-Southern Fast Casual

 

CONCEPT COMBINED: Ethnic (Jamaican & Southern)

  1. SOUTHERN: BBQ or FRY

  2. JAMAICA: JERK

 

This concept will contribute to setting customer expectations and lay the foundation for structuring the eatery’s operations. The demographics, behaviors, and other characteristics of our guest is already defined by the concept. With a real-life-sense of our potential customers we can zero in on their needs, wants, and challenges.

 

MENU MISSION

The mission is to be ‘that’ step up casual-fast-food service which offer Jamaican street spices with that Southern hospitality – Combining niche to create contrast from known fast-food varieties. Jerk O Lay

 

DESIGN MENU 

Menu Is to be approachable, simple and convenient for the customer to place their order. 

 

 

Tentative Menu

  1. Jerk Chicken

  2. Jerk Pork

  3. BBQ Pork Ribs

  4. BBQ Wings

  5. Pepper Shrimps

  6. Red Snapper

 

 

Protein portion 

Jerk Chicken - 1\4, 1\2 or whole

Jerk Pork - pint or quart. 

BBQ Ribs – 1\4, 1\2 or full

Wings – 6, 12 

 

Sea Protein

Shrimp – Pint or quart

Red snapper - per fish.

 

 

Sides 

Fried plantain, French fries, festival, rice and peas, sweet corn, cooked mixed vegetables, coleslaw or macaron and cheese. 

 

Desert offer

Ice Cream

 

Considering traditional dessert item?

Grater cake, coconut drops or gizzada.

 

ORDERING

Menu selection will power our guest to create their own combo. Each portion of protein and a selection of one or two? side, one D&G can or bottle will complete their order. 

 

A basket can be created by mixing or matching 2 choice of protein, four sides and two D&G bottles or cola can.

 

PRICING

Combo pricing include: 1 protein, 1 side and 1 beverage.

Extra side price for each. 

If dessert available price is extra. 

OPPERATION

As per logistic, this menu is to be finetuned for offence in method and time but maintain quality and taste. Executive Chef will play a prominent role in delegating production, training help, managing stock and also minimize overall complications in process.

 

DELIVER & DELIVERY

 

  1. Container: Microwavable and sturdy

  2. Plating: Portion and placement consistency for appeal and freshness after delivery.

  3. Delivery: Bags that travel well.

  4. Price point: Inexpensive bucket-combos under $35.

 

 

Customizing for quality transfer: Venting fries cups and messy protein served in clap shells containers.

 

Focus distance: Two miles radius

 

Supplies: webstaurantStore, restaurant dept

Note: Anticipate disruption and stock on certain items.

MARKETING - CUSTOMISED - SERVICE - EXPERIENCE 

The attempt is anticipating the experience of the customer once they have received their order. The idea is to drive home the perception to make connection with the targeted audience. Same as anticipating the needs of the operation.

 

  1. Details receipt in bag.

  2. Including reheating information.

  3. Branding bags and 3x5 menu (a season [happy holidays or thanks for your support] base thank you note on back with signature) or business card in every bag

  4. Clam shell content stickers (plus logo) on container

  5. Surviving the delivery.

 

Tagline: Relax, we’ll cook. 

BUSINESS AND COMMUNITY INTEGRATION

 The business of hospitality is catering to the community in exchanges for their organic support. This is an - ongoing campaign to be accepted by the close-to middle age females with one plus children. With targeted contributions we will certainly receive higher returns on the contributes.     

 

Jerk O Lay will create events or hangout around the brand to gain loyal supporters.