Free Essay

Restaurant Project

In: Business and Management

Submitted By ruizu
Words 2966
Pages 12
Kitchen Management
Project Report

Project Team Members
Dannica Xara Agbayani
Nadine See Diet
Ronald Guadalquiver
Patricia Lamerez
Vanessa Anne Nabong

Project Submitted To
Chef Cheong Yan See

Enderun Colleges Inc.
1100 Campus Avenue, Mckinley Hill Taguig city, Philippines
July 31, 2015

Tsunami Fine Dining and Sake Bar




Restaurant Concept



Food Menu



Organizational Chart



Front of the house


Back of the house


Work Shifts



Restaurant Layout



Restaurant Equipment





Tsunami Fine Dining and Sake Bar


Restaurant Concept
Our Restaurant serves Modern Contemporary Japanese cuisine with 200 square meters space and a high rental. It has 80 seats which can accommodate 160 guests per day. We are a Fine dining restaurant that specialize in Sake drinks (sake pairing).
Tsunami sake Bar’s target market are Businessmen, Yuppies, Class A and B. Our operating hours are from 11:00am to 2:00pm for lunch, then for dinner, it will start at
6:00pm to 10:00pm. Our Late night menu starts at 10:00pm and it will end at 2:00am. A different menu will be provided for the Late night hours. We will be closed on Mondays.

We have three Menus which consist of the A La Carte Menu, Tasting Menu, and Late night Menu.

Ala Carte menus is composed of 4 courses such as Cold Appetizer, Hot Appetizer, Mains and Desserts. The Cold Appetizer was named after 3 elements: Water, Earth, and Fire.
Each element is inspired by the how the ingredients were prepared. While, Hot
Appetizers were inspired by the terrains: Air, Land, and Sea. Mains were influenced by the 4 regions of Japan: Kanto, Kansai, Tohoku, and Kyushu. For Desserts, it was motivated by the different seasons in Japan: spring, summer, and winter.

Tsunami Fine Dining and Sake Bar


Tasting Menu is a Degustation menu that show case ingredients from japan which is specially prepared by the Executive chef. It is only available for dinner. Which will only be served in our private rooms, Tatamis, for guest who wants to enjoy some privacy.

Lastly, We also offer a Late Night menu. Our Late Night menu offers a wide selection of
Yakitori ranging from vegetables to meat. The main kitchen will start closing at this hour but we will still continue serving Sushi and Sashimi.

After Dinner service, We plan to convert the Restaurant to a Lounge Bar to accommodate after hours guests. Lights will be dimmed and a mix of Jazz, and Blues with a Modern
Twist music will be played all through out the Late night service that will give the guest relaxing vibe. A place to stay, chat up with friends and eat good food.

Tsunami Fine Dining and Sake Bar


Food Menu
▪ Tasting Menu (Appetizers) o Kingfish Sashimi (Sushi and Sashimi)
▪ Shiro Ponzu, Black Sesame House made Yuzu-kosho
• Gardemanger: Prep table with chiller
• Junmai Nihon Sakari Milled 35%, SMV +5.0 o Seared Hokkaido Scallop Koikuchi Shoyu, Kombu Brown Butter, Finger
• Entremetier: Gas Range
• Ginjo 2007 Morinokura "Komagura" Milled 45%, SMV
o Shiki no Salad
• Roast Heirloom Carrtos, Fried Brussel Sprouts
• Buckwheat, Black Vinegar, Tamari Custard
• Gardemanger: Prep Table
• Ginjo Masumi Karakuchi Kiippon Milled 45%, SMV +5.0
▪ Tasting Menu (Mains) o Charcoal finished Cambridge Duck leg confit
▪ ‘Yakitori’ brochette of duck heart, Wok Asian vegetables, wasabi flavored Choy Sam Manuka honey & ‘Kurozu’ vinaigrette infused teriyaki sauce (Gardemanger)
▪ Saucier: Combi Oven and Gas Range

Tsunami Fine Dining and Sake Bar


▪ Daiginjo Ginrei Gassan Milled 60%, SMV +3.0 o 9+ Wagyu Sukiyaki
▪ David Blackmore 9+ Wagyu, Local Asparagus Onsen Tamago, Soy
& Mirin Reduction
▪ Saucier: Combi Oven and Gas Range
▪ Daiginjo Dassai 50 Milled 50%, SMV +3.0
▪ Tasting Menu (Desserts) o Yuzu & Miso infused rare cheese cake Fresh fig, salty Yuzu tuile,
‘Amigasa Yuzu’ puree, caramel
▪ Patisserie: Induction, Oven, Prep table
▪ Nigori Daishichi “Yukishibori” o Sake ‘NABESHIMA’ Ganache Marlborough flaky salt
▪ Patisserie: Induction, Oven, Prep table
▪ Murai family Nigori Genshu
Ala Carte Menu:
▪ Cold Appetizers o Water
▪ Toro Sashimi (Sushi and Sashimi)/ truffle sea salt
• Gardemanger: prep table o Earth
▪ Mixed vegetable Salad/ cold tofu/ Chicken Karaage (Entremetier)/ sesame dressing
• Gardemanger: prep table o Fire
▪ Spicy Beef Tarte/ caviar/ yuzu dressing

Tsunami Fine Dining and Sake Bar


• Gardemanger: prep table
▪ Hot Appetizer o Air
▪ Foie gras chawanmushi
• Entremetier: combi oven o Land
▪ Pickled wagyu tongue/ mushrooms a la grecque/ shaved black truffle • Entremetier: gas range

▪ Mains o Kanto
▪ Hojicha smocked duck breast/ bonito flakes/ soy ponzu sauce
• Sucier; smoker, gas range o Kansai
▪ Kobe wagyu steak/ sweet potato puree/ wasbi tosa joyu dipping sauce • Saucier: teppan grill, gas range o Tohoku
▪ Slow cooked kurobuta belly/ nashi pear salad (Gardemanger)/ apple cider dressing
• Saucier: combi oven, gas range o Kyushu
▪ Miso salmon/ ginger wild rice/ cucumber daikon relish(Gardemanger) • Teppan grill, gas range

Tsunami Fine Dining and Sake Bar


▪ Desserts: o Spring
▪ Cherry blossom cake/ black sesame ice cream/ pickled cherry blos soms • Patisserie: oven, ice cream maker o Summer
▪ Rose flavored shaved ice/ lychee jelly/ champagne syrup
• Patisserie: ice shaver, induction o Winter
▪ Matcha adzuki bean soup/ mocha balls
• Patisserie: induction

▪ Display Case Selections o Signature Cherry Blossom Gateau granished with pickled
Cherry blossoms o Japanese Style Cheesecake o White Chocolate Wasabi Gateau o Japanese style Strawberry Shortcake o Green Tea Opera Cake
▪ Sashimi o Maguro ( Tuna ) o Sake ( Salmon ) o Tai ( Sea Bream ) o Saba ( Mackerel ) o Katsuo ( Bonito or Skipjack Tuna )

Tsunami Fine Dining and Sake Bar


o Kanpachi (Greater Yellowtail/Amberjack) o Buri/Hamachi (Yellowtail or Amberjack) o Ika (Squid) o Tako (Octopus) o Amaebi (Shrimp)
▪ Sushi o Sake Nigiri ( Salmon ) o Ikura Gukan ( Salmon Roe ) o Maguro Nigiri ( Tuna ) o Toro ( Fatty Tuna Belly ) o Uni ( Sea Urchin ) o Ebi Nigiri ( Shrimp ) o Unagi ( Eel )
▪ Maki o California Roll o Dragon Roll o Futo Maki o Spicy Tuna
▪ Late Night Menu o Yakitori
▪ Toriniku ( All White Chicken Meat )
▪ Gyutan ( Beef Tongue )

Tsunami Fine Dining and Sake Bar


▪ Piman ( Green pepper filled with cheese,meat and other ingr. )
▪ Enoki Maki ( Enoki Mushrooms wrapped in thinly sliced pork )
▪ Asuparabekon ( Asparagus wrapped in bacon )
▪ Butabara ( Pork Belly )
▪ Negima ( Chicken with Negi ( Leek ) )
▪ Tofu ( Deep Fried Tofu )

Tsunami Fine Dining and Sake Bar


Organizational Chart

Front of the House:

! o Description of Duties
▪ Floor Manager - in charge of overall front of the house
▪ Host - in charge of reception area, reservations, and greeting guests
▪ Waiter - order taking, food delivery, and buss out
▪ Bartender (outsource) - in charge of beverage mixing
▪ Barbacks (outsource) - assists the bartender

Tsunami Fine Dining and Sake Bar


• Back of the House o Branches

Gardemanger - cold appetizers

Patissiere - dessert

Sushi and Sashimi - in charge of sushi and sashimi bar


Saucier/Poissonier - mains

Yakitori- grills, yakitori, deep fried (late night menu)

Entremetier - hot appetizers , soups, and vegetables


Tsunami Fine Dining and Sake Bar


o Description of Duties:
▪ Executive chef - in charge of overall back of the house service during the dinner shift
▪ Sous chef - in charge of the overall back of the house service during the lunch shift
▪ Chef De Partie - in charge of their assigned branches
▪ Commis / Line Cooks - Assists the Chef de Partie in their assigned branches ▪ Sushi Chef and Yakitori Chef - in charge of their respective bar areas ▪ Stewards (outsource) - in charge of the cleaning and proper storage and organization of kitchen ware and dining ware

Work Shifting
27 Cooks
16 Waiters
2 Shifts:
1)Lunch Shift 9:00 am - 3 pm / 5pm - 7pm (broken shift)
2)Dinner Shift 6:00 pm - 2:00 am

Tsunami Fine Dining and Sake Bar


Back of the House


Executive Chef



Sous Chef



Chef de Partie



Chef de Partie



Chef de Partie



Chef de Partie



Line Cook



Line Cook



Line Cook



Line Cook









Tsunami Fine Dining and Sake Bar


Front of the House


Floor Manager





(2 degustation, 6 for main)







Bar back






Staff come in to prep for
9 am – 11 am
Lunch Service
11 am – 2 pm

Lunch Service

2 pm – 3 pm


3 pm – 5 pm

Time out
Time in Lunch Staff

5 pm – 6 pm
Prep for Dinner
6 pm – 7 pm
7 pm – 10 pm

Dinner Service

Break for Dinner Staff
Dinner Service
Finishing orders for Ala

10 pm – 11 pm carte and Tasting Menu
11 pm – 2 am

Tsunami Fine Dining and Sake Bar

Late Night Service


Restaurant Layout (Morning)

Tsunami Fine Dining and Sake Bar


Restaurant Layout (Late night)

Tsunami Fine Dining and Sake Bar


Restaurant Equipment

Kitchen Equipment (Prep Areas) o Walk in Freezer
▪ Model#: 185-051
▪ Weight: 1857 lbs.
▪ Width: 8’
▪ Depth: 10’
▪ Height: 7’7”
▪ Cu. Ft.: 463
▪ Door size: 26”Wx78”H
▪ Floor: with door
▪ HP: 1
▪ Size: 8’ W
▪ Style: Remote Refrigeration
▪ Temp Range: -10F
▪ Type: indoor
▪ Voltage: 208/230V o Reach In Refrigerator
▪ Model#: 675-003
▪ Weight: 615 lbs.
▪ Width: 781⁄8"
▪ Depth: 291⁄2"
▪ Height: 841⁄8"
▪ Cu. Ft.: 72.0
▪ Door Type: Full
▪ Doors: 3
▪ Exterior: Stainless door and front with aluminum sides and back
▪ HP: 1⁄2

Tsunami Fine Dining and Sake Bar


▪ Interior: White aluminum with stainless steel floor
▪ Size: 781⁄8"W
▪ Temp Range: +33°F to +38°F
▪ Type: Reach-In
▪ Voltage: 120V Food Holder
▪ Spec-Line Heated Cabinet
▪ three-section
▪ Stainless steel exterior and interior,
▪ Standard depth cabinet, half-height
▪ Glass door or doors with Santoprene
▪ EZ-Clean Gaskets,
▪ (3) Chrome plated adjustable
▪ Shelves per section,
▪ 6" adjustable stainless steel legs o Fish Sink Under Refrigerator
▪ Easier operation to deal with the food waste.
▪ Integrated together with fish sink and undercounter cold base.
▪ Preparing food with sink and store them under the sink.
▪ Under counter refrigerator can be either door or drawer typed.
▪ Electric voltage: 1P 100V ※Adjustable temperature: From -3 to +
▪ Accessory: Equivalent number of GN pans for drawer type
▪ Drain connection: Sink = 50A / Refrigerator = 40A

Kitchen Equipment (Hot Kitchen) o Gas Range
▪ 68' Heavy-Duty,

Gas, Fry Top w/thermostats

▪ (2) Standard ovens w/Piezo ignition
▪ 1-1/4' front manifold,
Tsunami Fine Dining and Sake Bar


▪ Stainless steel front, black sides,
▪ (Stainless steel exposed sides on batteries),
▪ 6' legs, 278,000 BTU o Combi Oven FSCCWE Series
▪ Does not matter the size, load and kind of food. It always cooks without unevenness. Power, time, temperature and humidity are perfectly controlled with the most ideal result even when full load.
▪ Cooking process is all monitored by the unit. Choosing the category out of Poultry, meat, fish, vegetable, egg/ dessert, bake, finishing and selecting the result you want, that is all.
▪ Different food items can be cooked in the same cabinet at the same time. Each shelf is monitored by the unit, so it always cooks at the best quality without transferring smell or taste to the other food.
▪ Detecting the state inside of cabinet, it will automatically tell you the best time for washing. It is fully automatic washing system.

Electric, Gas(G models) are available.

o Deep Fat Fryer
▪ Width 21 Inches

Depth 34 1/4 Inches

Height 47 1/8 Inches

▪ Fry Pot Width 18 Inches
▪ Fry Pot Depth 18 Inches
▪ Burner Style Tube
▪ Cabinet Stainless Steel
▪ Capacity 70 - 100 Pounds
▪ Number of Fry Baskets 2
▪ Number of Fry Pots 1
▪ Temperature Range 200 - 400 Degrees F
▪ Total BTU 150000

Tsunami Fine Dining and Sake Bar


o Under Counter Refrigerator and Freezer

Both freezer and refrigerator are available in a single appliance.

Electric voltage: 1P100V Adjustable temperature: Freezer -25 ~
15℃ Refrigerator -7~+15℃

Also I can be selected with back Plate in options.

o Kosei Charcoal Griller
▪ KY-KL(smokeless)modelFor foods on skewer
▪ Available for any size of skewer.
▪ No need to be bothered about SMOKE or
SOOT any more!!
▪ Smoke-free! But yummy flavor of CharcoalGrill is not lost!
▪ Melt away excessive fat! Enjoy juicy taste!
▪ Why it is almost smokeless?

The unique structure of the griller is the point.

Normally juice/fat from the foods being baked

directly touch fire & smoke come out.

However, we set the heat exchanging part on the sides.

That means juice/fat fallen from foods do not touch fire. On the other hand,

slight smoke gives smoky flavor to the foods, complements the original taste of the foods

o Hot/Cold Cart
▪ Moderate temperature for keeping taste.
▪ Hot and cold cart can store and transport the meals as they are ready to be served on trays. Preventing dryness of food, rapidly heating up, and evenly distributed temperature keeps the quality of food as good as it is freshly cooked.

Tsunami Fine Dining and Sake Bar


▪ Flat and unexaggerated structure. With white as the base color, design is simple. 9 colors of panel are available.
▪ Adjustable temperature: hot area +60 +80℃/cold area +3 +15℃
▪ Self-propelled type… self drive with the power of integrated motor. ▪ Reversible type… Hot and Cold areas are the same size to turn the trays. •

Kitchen Equipment (Cold Kitchen) o Under Counter Refrigerator and Freezer
▪ Both freezer and refrigerator are available in a single appliance
▪ Electric voltage: 1P100V Adjustable temperature: Freezer -25 ~
15℃ Refrigerator -7~+15℃
▪ Also I can be selected with back Plate in options. o Reach in Refrigerator and Freezer
▪ Ideal cooling equipment for holding the freshness.
▪ Adjustable temperature: Freezer From -25 to -15℃, Refrigerator
From -7 to +15℃
▪ equipped with inverter. Some models can be converted to watercooling compressor. Please ask for more information o Convection Oven with Blast Chiller - air-o-system is the most innovatiove Cook&Chill solution available on the market. Combining
Electrolux Professional’s combination ovens and blast chillers, the system optimises workflow in the kitchen, increases shelf life and reduces waste. o Ice Shaver
▪ The SI-100E is the most popular ice shaver we sell! Some of the outstanding features are:

Tsunami Fine Dining and Sake Bar


Produces fine flakes of snow that absorb the flavor to make a real shave ice.

The texture of the ice is easily adjusted with a single knob.

Ideal for high volume locations.

Includes internal air foot control.

Approved by the National Sanitation

Easy to operate and maintain.

Foundation (NSF).

Bar Equipment: o 69 1/8” Wide Glass Door Back Bar Cooler
▪ Oversized, environmentally friendly (134A) forced-air refrigeration system.
▪ Quick pull down of hot 90°F products to cold 33° to 38°F temperatures. ▪ Air vents on side to maximize air flow through condenser.
▪ Self-contained system - simple plug-in installation.
▪ Black PVC Coated wire shelving - two per door.
▪ Recessed handles and door lock on solid door models.
▪ Glass door models have energy efficient, "Low-E", thermal glass doors with aluminum door frames.
▪ Bright fluorescent interior lighting for excellent visibility.
▪ Accommodates all types of beer kegs.
▪ Optional wine and beer organizers available. o F-1001MAJ-C, Ica Maker, Air-Cooled, Slim Line Modular
▪ Dimensions: 22″ W x 27- 3/8 ” D x 25-15/16″ H
▪ Up to 910 lbs of ice produced per 24 hours
▪ Mount 2 units side-by-side for 2x the ice production
▪ Slim, 22 ″W wide profile
▪ Air-cooled, Slim Line Modular
▪ Produces cube let ice o Hamilton Beach® Eclipse™ High-Performance Quiet Blender

Tsunami Fine Dining and Sake Bar


Advanced Quiet Shield™ enclosure amazingly reduces noise to conversation level

Quiet but still powerful commercial blender

Over 100 one touch pre-programmed cycles or custom programs also available

Memory card slot for custom programming

Converts for in-counter use

Compact size - Quiet Shield™ opens to a maximum height of 22 inches/56 cm

Wave~Action® system continually forces mixture down into the blades for smooth results

Easy-to-remove Quiet Shield™ built-in clips allow for quick removal of shield for faster cleanup

o Advance Tabco AMS-%b Ambassador Portable Bar
▪ Width (in) 66.00
▪ Brand Advance Tabco
▪ Weight 315
▪ Made in USA
▪ Casters Yes
▪ Color Silver
▪ Material Stainless Steel o Advance Tabco D-24-SIBL Ice & Hand Sink Unit
▪ Gauge 20 Gauge
▪ Brand Advance Tabco
▪ Faucet Included Yes
▪ Depth (in) 20.00
▪ Number of Compartments 1
▪ Weight 30
▪ Stainless Steel Type Type 300

Made in USA

▪ Material Stainless Steel
Tsunami Fine Dining and Sake Bar


Sources ie=UTF8&camp=1634&creative=6738&creativeASIN=B00ARETWDK&linkCode=as2
&tag=telegraphcouk-21 Tsunami Fine Dining and Sake Bar



Similar Documents

Premium Essay

Orm Restaurant

...XLRI BM 2011-13 GROUP 4B ORM-II Project Report “Appetite Restaurant”, JK Residency           Group 4 – Section B Name Vrajesh Shah Manik Raina Chinmay Kamat Ankit Jain Ajay Rajan   Roll Number B11121 B11090 B11075 B11069 B11065   This  project  report  has  been  submitted  for  the  fulfillment  of  Operations  Management  –  II  course  under  the  guidance  of  Prof.  Trishit  Bandyopadhyay.  We  thank  Mr.  Amiya  Paul,  Captain,  F&B  (Services),  Appetite  Restaurant  for  helping  us  out  with  details  about  operations  of  Appetite.    Contact Person: Mr Amiya Paul                                                               Mobile Number:  +91 9204550981  ORM Project Report – “Appetite” Restaurant, JK Residency  Executive Summary This project report is based on our study of Operations Management at JK Residency’s Appetite Restaurant in Jamshedpur. Started in November 2010, JK Residency can be classified as a 3 Star Business Hotel located ten minutes from Tatanagar railway station. We explored different concepts in Operations Management such as forecasting, aggregate planning, inventory control, scheduling, materials requirement planning, quality control in discussions with the captains at Appetite. The report contains our findings of our study. We have tried to analyse the operations both from a theoretical and an on-ground perspective. The operational processes at Appetite are quite different from those of a manufacturing firm primarily......

Words: 8974 - Pages: 36

Free Essay


...THAI RESTAURANT 1 CASE STUDY REPORT Restaurant Management in The U.S. : In Case of Thai Restaurants in 2005 Parinya Maglin EDWARD S. AGENO SCHOOL OF BUSINESS GOLDEN GATE UNIVERSITY Date: September 17, 2005 THAI RESTAURANT 2 EXECUTIVE SUMMARY The purpose of this case study was to motivate the owners or managers of Thai restaurants to increase their definitions of Thai restaurant management and get the edge to make their restaurants a going concern and to provide some insight into many issues and some value for the management of Thai restaurants. The primary goal of the study was to increase awareness of the areas in which the owners or managers of Thai restaurants in the U.S. could be further improved. This case study utilized the qualitative research methodology. All of interviewees are owners or managers of Thai restaurant in the U.S., a total of 10 participated in the study consisting of 9 owners and 1 manager. Data for the study was collected from various evidences gathered by systematic interview, direct observation, and participant observation. Information from the data collected confirmed the need for owners or managers of Thai restaurants to increase their definitions of Thai restaurant management, get the edge to make their restaurants a going concern, and increase awareness of the further improvement. There are such an analysis and conclusion provided with some useful recommendations for the owners or managers of Thai restaurants in the...

Words: 4197 - Pages: 17

Premium Essay

Restaurant Feasibility

...FEASIBILITY STUDY Proposed Project: ROYAL GARDEN BUFFET RESTAURANT Tuguegarao City Prepared for: Prepared by: SHERYL A. TULALI HETILYN URBANOZO DEXTER BERONA NORLYN DE LUMA EMILY URSULUM TABLE OF CONTENTS SECTION GENERAL INFORMATION……………………………………………………………I a) Type of the project b) Name of the project c) Address of the project d) Name of the owners e) Form of the business f) Capitalization INTRODUCTION………………………………………………………………………………..II a) Market Study b) Market Description c) Supply and Demand d) Supply Analysis MARKETING STRATEGIES…………………………………………………………………..III MANAGEMENT STUDY……………………………………………………….……………...IV a) Organizational Structure b) Job description and Qualification c) Manpower Wages and Salaries d) Pricing the Projected Sale TECHNICAL STUDY………………………………………………………………………..….V a) Menu of the Restaurant b) Services b) Equipment and Facilities c) Layout d) Repair and Maintenance FINANCIAL ASPECTS………………………………………………………………………...VI a) Total Project Cost – Land and Building b) Source of Fund c) Summary of......

Words: 4690 - Pages: 19

Premium Essay

Restaurant Business

... Restaurant Industry in India - Trends and Opportunities Restaurant Industry in India - Trends and Opportunities HVS International (India), Mr. Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : Website : © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...

Words: 28190 - Pages: 113

Premium Essay

Japanese Restaurant

...            2013  –  2014   1   MAKOTO DIY SUSHI JAPANESE RESTAURANT ICMB 493 DIRECTED RESEARCH 5180385 Phupisit Smittinet 5280077 Sarinpat Jiraphongchaijul 5280089 Napat Punvawuthikrai 5280801 Pichaya Unchuleepradit 5280883 Tanasak Visessintop           TABLE OF CONTENTS Page 6-7 8 9 10 10-11 11-14 15 15 17 18-22 18 18-19 19-22 23-24 25-29 25 26-29 30 31 32 33-34 35 35-36 36 37 38 39 40 41 42 43                                     I. Executive Summary EXECUTIVE SUMMARY II. General Description 2.1 COMPANY OVERVIEW 2.2 STRATEGIC PLAINNING 2.3 TRIPPLE BOTTOM LINE 2.4 CUSTOMER BENEFITS 2.5 STRENGTHS AND CORE COMPETENCIES 2.6 BUSINESS MODEL III. Market Plans 3.1 MARKET AUDIT a. MARKET SIZE AND MARKET SHARE b. MARKET TRENDS AND OPPORTUNITIES c. MARKET ENVIRONMENTAL ANALYSIS 3.2 SWOT ANALYSIS 3.3 MARKETING STRATEGIES a. TARGET MARKETS b. MARKETING MIX (4PS) 3.4 MARKETING IMPLEMENTATION 3.5 EVALUATION AND CONTROL IV. Operational Plans 4.1 LOCATION 4.2 LEGAL ENVIRONMENT 4.3 PERSONNEL 4.4 INVENTORY 4.5 SUPPLIERS V. Management and Organization ORGANIZATIONAL CHART a. JOB DESCRIPTION b. RESPONSIBILITIES MAPPING VI. Startup Expenses STARTUP EXPENSES       TABLE OF CONTENTS 44 45-46 47 48 49 50-52                                 ......

Words: 9383 - Pages: 38

Free Essay


...Restaurant Customer Satisfaction Surveys Can Keep Your Customers Coming Back Keep your customers coming back and recommending your restaurant to others with help from restaurant customer satisfaction surveys. Restaurant customer satisfaction surveys give you quantitative insight into the opinions and attitudes of your customers. You’ll obtain facts about what they want, what they expect, and if they plan to return to your restaurant again. If results show that your restaurant does not meet your customers’ expectations, you’ll know exactly what areas to target for improvement. Whether you own a fast-food restaurant, a dine-in establishment, or a chain of restaurants, Infosurv’s restaurant survey measuring customer satisfaction can provide you with valuable data you can use to make better business decisions. Gauging satisfaction with a restaurant customer survey can tell you about the demographics of your customers as well as give you insight into what they really think about: * Food quality * Menu selection * Menu pricing and value * Waiting times * Promptness of service * Professionalism and friendliness of server(s) * Server’s knowledge of menu * Decor * Restaurant location * Overall restaurant experience By assessing the wants and needs of customers – and then acting upon them – restaurants have continually found that satisfaction surveys encourage: * Repeat business * Positive feelings towards the restaurant because they...

Words: 2482 - Pages: 10

Premium Essay


...Kamayan sa Villiares (food and restaurant) In Particular Fulfilment of the Requirements for the Degree of Bachelor of Fine Arts Major in Visual Communication Submitted by: By: Regienald S.D Bairan CHAPTER 1 INTRODUCTION Advertising is how a company encourages people to buy their products, services or ideas. An advertisement or Ad is anything that draws good attention towards these things. It is usually designed by an identified sponsor, and performed through a variety of media. The critical part of making an advertising campaign is determining a campaign theme as it sets the tone for the individual advertisements and other forms of marketing communications that will be used. The campaign theme is the central message that will be communicated in the promotional activities. The campaign themes are usually developed with the intention of being used for a substantial period but many of them are short lived due to factors such as being ineffective or market conditions and/or competition in the marketplace and marketing mix. RESTAURANT Is a business which prepares and serves food and drink to customers in return for money, either paid before the meal, after the meal, or with a running tab. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and service models. TYPES Restaurants may be classified......

Words: 2772 - Pages: 12

Premium Essay

This Project Investigates the Influence Employee Turnover and Management Style Had on Manson Restaurant from a Business Outlook

...This project investigates the influence employee turnover and Management Style had on Manson restaurant from a business outlook. Henry Richardson Oxford Brookes University Ruskin College Table of Contents Introduction 3 Background 4 Evaluation 6 Conclusion 7 Appendix 9 References 10 Introduction I worked in London for 12 months at Manson Restaurant, which was a fine dining restaurant. I was running the front of house bar during the opening hours of Manson that was a busy West London Restaurant. I took a keen interest in the business, financial planning and strategy while I was assistant manager. I was accountable for all bar staff, daily targets costs, stock, and general up keep with attention to health and safety. I feel that having been the assistant manager; this has placed me in a beneficial stance when talking on behalf of the business, and gathering problems from the staff and how the restaurant was run. I worked there for 12 months and by the end I was one of the longest lasting members of staff by two months. Staff turnover is one of the problems that are going to be discussed in this project. From working at the restaurant for a year I could see that employees where coming and going far too often. In the restaurant industry, high turnover rates remain an everyday battle. The financial impact cuts deep into budgets and lowered employee morale is often an unavoidable result (Raya, 2013). Whilst working at Manson I had......

Words: 1232 - Pages: 5

Free Essay


...RESTAURANT PRACTICUM REPORT On THE MAX’S RESTAURANT Robinson Place Imus Cavite TRAINING PERIOD: November 11, 2014 to February 6, 2015 In Partial Fulfillment of the Requirements for the Course Restaurant Practicum For a Degree in Associate in Hotel and Restaurant Management College of International Hospitality Management University of Perpetual Help System - DALTA Alabang – Zapote Road, Pamplona 3, Las Piñas City SUBMITTED TO: Mr. Wendell B. Aguirre Professor SUBMITTED BY : Mr. Ralf Laurence R. Osis #10 Mambog 1, Bacoor Cavite (046) 418-0539 SUBMITTED ON: February, 2015 TABLE OF CONTENTS Title Page ……………………………………………………………… i Table of Contents ……………………………………………………………… ii Acknowledgment ……………………………………………………………… iii List of Tables ……………………………………………………………… iv List of Figures ……………………………………………………………… v List of Exhibits ……………………………………………………………… vi Page CHAPTER I: Introduction Institutional Background 5-6 General Location 7 Vision, Mission and Goals 8 Institutional Philosophy 8 Organizational Chart 9 Facilities and Layout 10 Outstanding Characteristics 10 CHAPTER II: Discussion of Findings, Analysis and Recommendation A. Dining Area Organizational Chart 12 Job Description 13 Job Specification 14-15 Facilities, Layout, Design and......

Words: 2666 - Pages: 11

Premium Essay

Restaurant Industry restaurant industry Name robin kiley 1. Price-to-book multiples are a function of future abnormal ROEs, book value growth and the organisation’s cost of equity Future abnormal ROE: ROE less the cost of equity capital (ROE – re). Organisations with positive abnormal ROE are able to invest their net assets to create value for shareholders and have price-to-book ratios greater than one. Organisations’ long-term ROEs are affected by such factors as barriers to entry in their industries, change in production or delivery technologies, and quality of management. These factors tend to force abnormal ROEs to decay over time. Beginning book value growth: the magnitude of an organisation’s price-to-book multiple also depends on the amount of growth in book value. Organisations can grow their equity base by issuing new equity or by reinvesting profits. If this new equity is invested in positive value projects for shareholders – that is, projects with ROEs that exceed the cost of capital – the organisation will boost its price-to-book multiple. Of course, for organisations with ROEs that are less than the cost of capital, equity growth further lowers the multiple. Price-to-earnings multiples The driver of both current and future P/E ratios is the sum of the change in abnormal earnings, scaled by the current period’s net income. As change can be positive or negative, only the direction and magnitude of the expected change matters. Change in abnormal earnings ∆RE2 = E2 –...

Words: 563 - Pages: 3

Premium Essay

Proposal for Qingyuan Fast Food Restaurant Opening Project

...Fast Food Restaurant Opening Project Prepared Expressly for Mr. Jason Lee ( Qishuan Li) Director Xiang Zhou Branch Office China Construction Bank Prepared by: Tel: Fax: E-mail: Date: Table of contents Executive Summary 2 Introduction 3 Proposal 3 Findings 3 Strength 4 Opportunities 4 New Premises 4 Services 5 Facilities 5 Cost Breakdown 5 Benefits 6 Schedule 8 Risks and Management Plans 8 Conclusion 10 Appendixes 10 The analysis of the business 10 Customer Profiles 11 Focus Groups 11 SWOT Analysis 12 Strengths 12 Weaknesses 12 Opportunities 13 Threats 13 SMART Analysis 13 Action Plan 14 Activity Flow Chart 16 Project Costs 16 Stakeholder Analysis 17 Risk Analysis and Management Plan 18 The Project Framework 19 Executive Summary Chinese people attach great importance to “eating”. We can know it by the saying “Bread is the staff of life”. China's dishes highly stress on its color, aroma, taste, shape and meaning. As a result, many Chinese come to overseas and make their living by opening restaurants, which has become the fundamental settlement in the world. Similarly, opening various styles of restaurants in the domestic cities of the appropriate location is a great business opportunity. Based on this, a great business opportunity is to open a fast-food restaurant, named Qingyuan Fast Food Restaurant,......

Words: 4488 - Pages: 18

Premium Essay

Horror Restaurant

...INTRODUCTION Name Of The Service: Bones n Brains --- A Horror Restaurant Service Is: The motto is "FUN FOR THE YOUNG DEVILS”. The horrifying environment. Dracula, Vampires, and others at your service. Foods with a new touch and names. Amazing way of serving food. Offering a unique and affordable way of celebrating special occasions. Objective Of The Project (Mission): A new, impressive way of capturing the target market with the help of perfect marketing mix. Finding and defining external entities, target market and marketing strategies which could help this new service in increasing its market share. Infrastructure: A three floor building , located at Zamzama boulevard and a board stating Bones n Brains with nothing special but the thing that makes it different from other food outlets in Karachi is the link it provides a dead world with alive along with its unique environment and the way meal is served. The hotel is comprised of two floors with basement. Kitchen, reception and store room are on the ground floor. There is a seating arrangement of 200 people on each floor. Additional Features: A late night horror movie show on every Saturday and exciting games like who can dig the grave fastest, counting the bats , stabbing till death etc. besides this our staff members including the waiters will look more like roaming vampires , draculas , monsters in full horrific environment. The......

Words: 5261 - Pages: 22

Premium Essay

4p's in a Restaurant

...responsible for protecting the public health by assuring the safety, efficacy, and security of human and veterinary drugs, biological products, medical devices, our nation’s food supply, cosmetics, and products that emit radiation. The FDA is also responsible for advancing the public health by helping to speed innovations that make medicines and foods more effective, safer, and more affordable; and helping the public get the accurate, science-based information they need to use medicines and foods to improve their health.” B. The View Restaurant at Indian Kettles ( “Our mission is to provide only the freshest and finest foods possible at a reasonable price to our guests. In addition, we will provide the highest degree of service possible. We will treat each and every one of our guests like family visiting our home for a festive occasion. We will strive to keep all areas of our Lake George restaurant spotless. We will protect Lake George and our environment regardless of cost to ourselves. We realize that without our customers, our business would not exist and we welcome the opportunity to serve them.” B. Beaver Lake Cottage ( “Our goal is to provide the ambiance and amenities for our guests to Relax, Reflect and Renew.” 1 “Our primary measure of achievement shall be our Repeat and Referral business.” “We shall provide a work environment that will encourage......

Words: 3623 - Pages: 15

Premium Essay


...industry and 10 times the Hotel industry. According to a report by Technopak Analysis, the market size of the food service sector is estimated to be $8.1 billion by 2013 and $9.6 billion by 2018. It is growing @ 5-6% per annum.  6.8 5.8   6 4 The importance of food service industry stems from The organized segment of the restaurant industry, at 16-20% of the total industry is more than the organized segment of the retail industry, which currently stands at 8%, and is growing faster than the overall restaurant industry, at 20-25% per annum. 2 0 2008 2009 Organized 2013 2018 Unorganized Segments of the Food Services Sector 20% 80% Organized Unorganized Segments of the Organized Food Services Sector This segment is dominated by restaurants which constitute 40% of the market. Cafes, pubs, clubs and bars together constitute 32% of the organized food service industry. 40% 15%   India is beginning to show up on the radar of the top food service chains and is likely to account for 10% of new unit growth in the next four to five years. Restaurants Takeaways Pubs. Cluns & Bars  100% FDI is permissible in the sector under the automatic route. 9% 3% 16% 17% Hotels & Lodgings Others Cafes Source: NRAI, Datamonitor, Franchise India, Technopak Analysis 3 What Drives the Growth of the Industry? Demand Side Drivers – The Demographic Profile of the Indian......

Words: 5911 - Pages: 24

Premium Essay

Restaurant Development

...Restaurant Development Group’s Winston-Salem Project Paul E. Juras The Wayne Calloway School of Business and Accountancy Wake Forest University P.O. Box 7285 Reynolda Station Winston-Salem, NC 27109-7285 E-Mail: JURAS@WFU.EDU James F. Cotter The Wayne Calloway School of Business and Accountancy Wake Forest University P.O. Box 7285 Reynolda Station Winston-Salem, NC 27109-7285 Restaurant Development Group Memo To: Date: Re: Registered Students March 1st 2006 Restaurant Development Group’s Winston-Salem Project From: Mr. Bobbie Filet Introduction Restaurant Development Group (RDG) is considering opening a new restaurant in conjunction with the “Winston-Salem Partnership” group that is attempting develop a center of entertainment in downtown Winston-Salem, NC. As part of the project, the company plans to renovate an existing restaurant space in the downtown area and begin operations in six months. RDG has decided to hire several teams of professionals to handle various facets of the project. One team will work closely with city and county government officials to insure the project has strong support from all relevant government agencies. Another team will be responsible for developing the marketing plan and handling media and public relations to insure the project has a positive reception within the media. Finally, the finance and accounting team has responsibility for examining the financial viability of renovating the restaurant and developing a cash flow budget......

Words: 5549 - Pages: 23