Kế hoạch kinh doanh nhà hàng Kain an BP

I.

EXECUTIVE SUMMARY

Introduction

Kain-Ăn Bar and Restaurant is a start-up bar and restaurant retail
establishment located in the center of Thai Nguyen City. Kain-Ăn expects to catch
the interest of a regular loyal customer base with its broad variety of Vietnamese and
Filipino dishes and beverages. The company plans to build a strong market position
in the city, due to the industry experience along with its competitive climate in the
area.
Kain-Ăn aims to offer its products at a competitive price to meet the demand
of the middle-to higher-income local market area residents and tourists.
Products and Services
Kain-Ăn offers a broad range of Vietnamese and Filipino dishes along with
various types of drinks. Kain-Ăn caters to all of its customers by providing each
customer dishes that is made to suit the Vietnamese customers.
II.

THE EXTERNAL ASSESSMENT

A. The Macro Environment
PESTEL Study
•

Political and
o Low to no tariff and relaxed customs law for ASEAN member countries.
o Vietnam is controlled by the Communist Party of Vietnam.
o Led by a President as head of State and Prime Minister as head of the
Government.

o Currently, the country is free from neither war nor conflict with any
other countries.

•

Economic
o Socialist-oriented market economy.
o Stable Exchange rates versus US Dollar.


•

•

•

o

Two stock trading centers: Ho Chi Minh Stock Exchange and Hanoi

o

Stock Exchange.
Decreasing Inflation rate at 7.5% by the end of 2012.

Social
o

14% of the population lives below the national poverty line of USD1.15

o

per day.
Thai Nguyen City is a first class city and is the 9th largest city in

Vietnam.
o Population of 330,000 (2010).
o Thai Nguyen City has more than 100,000 university students.
Technological
o Internet connection is available all throughout the country.
o Social Medias such as Facebook and Twitter are accessible anywhere.
o Cell Phone signals are present all over the country.
o Credit and Debit cards are increasing its popularity.
o Point of Sales can be applied in their local banks.
Ecological
o Fresh water is accessible to 99% of the citizens.
o Reduction, collection, recycling, and reuse of wastes is being
implemented.
o Registration of establishments that meet environmental standards and
environmental-friendly products.

•

Legal
Employment law governs the number of hours, age, wage rate of

o

employees.
o There is a law protecting the consumers.

o Free trade agreement between ASEAN countries.
o The National Assembly, a unicameral legislative body, governs the
countries legislation.
B. The Industry/ Sector
Industry:

Food

Sector:

Fast Food

Target Customers (Customer Preposition):
•
•
•
•

18-40 years old
University Students
Office Workers
Middle class

•
•
•
•

Middle-High salary
Allowance for students

Loves music
Loves socializing


Competitors:
Table 1

-

Direct
New Space Bar- Coffee
Han Quoc Gimbap
BBQ
Duc Tin Restaurant
Nha Hang Bia Hoi Hai Van
Jollibee
Small Eateries
An Tai Restaurant
Opera Restaurant

-

Indirect
Café de Lamour
Holic Coffee
Other coffee shops
Kem Famous
BanhXeo Store
Bakery

C. The Macro and the Micro Markets
Macro Market
Numerous Globally famous restaurants are now penetrating and operating in
Vietnam. Here are some examples:
•
•
•
•
•

KFC
Jollibee
Pizza Hut
Burger King
McDonald’s

Micro Market
Because our group wanted to open up a new Bar and Restaurant in Thai
Nguyen City, we observed two of the most famous food places in the city. The
observations we obtained will be of great help by giving ideas on what factors attract
people well and what makes them successful. Here are the results.
New Space Bar-Coffee
•

The location is strategic. A lot of banks and other establishments are near it

•

that’s why a lot of people can go their without the hassle.
Office people and university students usually go there for lunch or dinner

meetings, and small celebrations. But there are also a lot of commoners
who go there for meals alone, whether they are groups, couples or solo

•

customers.
Most of the staffs are very hospitable yet there are some who are quite the

•

serious type. But still, they serve the customers well.
The water closet is sanitary and is well supplied with toiletries.


•

They serve a wide variety of foods from set meals to individually served

•

items.
As for the furniture, customers can also choose on where to dine. From

•

small tables to couches or the Asian style of dining.
They have televisions around the place wherein customers can also
entertain themselves while they eat or while they wait for someone.

Gimbap Han Quoc Restaurant

•
•

It is a Korean restaurant that serves a wide array of Korean traditional foods.
They’ve got common tables and private rooms wherein customers can

•

choose where to dine.
They accept reservations and they give discounts to customers who choose

•

to celebrate their birthday in the place.
The manager and the waiters are very accommodating and they check on

•
•

your conditions by and by.
The location is good.
The experience is unique because they want you to dine in the place the

•

Korean Way.
The ambience is very light and happy as the place is painted with bright

•

colors.
The serving size is good because they serve it an amount that is more than
the usual serving of other Korean restaurant in the city.

Summary of Opportunities and Threats
A. Opportunities
1. Kain-An Bar and Restaurant is new and unique. It offers Bicultural

atmosphere and experience
Thai Nguyen City is a first class city and is the 9th largest city in Vietnam
It has a population of 330,000 (2010)
Thai Nguyen City has more than 100,000 university students
Internet connection is available all throughout the country
Social Medias such as Facebook and Twitter are accessible anywhere
B. Threats
1. There are over 50 Bars and Restaurants all over Thai Nguyen City to
2.
3.
4.
5.
6.

compete with.
2. Filipino foods might not be liked by Vietnamese people.

III. THE INTERNAL ASSESSMENT
A. Outputs and Outcomes
Kain-An Bar and Restaurant

Projected Income Statement
(For a Period from January
2015 to December 2015)
In VND
Sales
Less: Cost of Goods Sold
Gross Profit
Less: Operating Expenses
Operating Income
Add: Non-operating Income
Less: Non-operating Expenses
Net Profit Before tax
Less: Income Tax
Net Profit

VND 160,000,000.00
(VND 70,000,000.00)
VND 90,000,000.00
(VND 35,000,000.00)
VND 55,000,000.00
VND 9,500,000.00
(VND 6,300,000.00)
VND 58,200,000.00
(VND 11,640,000.00)
VND 46,560,000.00

100%
-44%
56%
-22%

34%
6%
-4%
36%
-7%
29%

Kain-An Bar and Restaurant
Projected Balance Sheet
As of December 31, 2015
In VND
Assets
Current Assets
Cash
Inventories-restaurant
Inventories-bar
Total Current Assets

VND 30,000,000.00
VND 25,000,000.00
VND 45,000,000.00
VND 100,000,000.00

Non-current Assets
Furniture
Less: Accumulated Depreciation
Dining utensils
Less: Accumulated Depreciation
Bartending tools
Less: Accumulated Depreciation

Gas ranges and ovens
Less: Accumulated Depreciation
Air conditioners
Less: Accumulated Depreciation
CCTV Cameras
Less: Accumulated Depreciation
Freezers
Less: Accumulated Depreciation
Total Non-Current Assets

VND 13,000,000.00
(VND 2,600,000.00)
VND 8,000,000.00
(VND 1,600,000.00)
VND 11,000,000.00
(VND 2,200,000.00)
VND 48,000,000.00
(VND 9,600,000.00)
VND 66,000,000.00
(VND 13,200,000.00)
VND 9,000,000.00
(VND 1,800,000.00)
VND 35,000,000.00
(VND 7,000,000.00)
VND 152,000,000.00

Total Assets

VND 252,000,000.00

Liabilities and Stockholders' Equity
Liabilities
Current Liabilities:
Accounts Payable
Notes Payable
Total Current Liabilities
Total Long-term Liabilities
Total Liabilities
Stockholders' Equity
Kain-an, Capital
Total Stockholders' Equity
Total Liabilities and SE

VND 160,000,000.00
VND 160,000,000.00
VND 252,000,000.00

Current Ratio
CR = Current Assets / Current Liabilities
= 100,000,000 / 42,000,000

= 2.380952381
CR = 2.38:1
Quick Ratio
QR = Quick Assets / Current Liabilities
= 30,000,000 / 42,000,000
= 0.714
QR = 0.714:1
Cost of Capital (After Tax Interest Rate)

Cost of Capital = 12% (1-20%)
= 12% (80%)
Cost of Capital = 9.6%
Accounting Rate of Return
ARR = Net income / Investment
= 46,560,000 / 252,000,000
ARR = 18.47%
Net Present Value

VND 16,000,000.00
VND 26,000,000.00
VND 42,000,000.00
VND 50,000,000.00
VND 92,000,000.00


Table 2

Year
1
2
3
4
5

Cash Inflow

PVF

46,560,000.00

51,216,000.00
56,337,600.00
61,971,360.00
68,168,496.00

0.9090909
0.8264463
0.7513148
0.6830135
0.6209213
Total PVCI

PVCI
42,327,272.73
42,327,272.73
42,327,272.73
42,327,272.73
42,327,272.73
211,636,363.64

NPV = Total PVCI – Investment
= 211,636,363.64 - 190,000,000.00
NPV = 21,636,363.64 VND

B. Resource Allocation
Equipment and Supplies Needed:
Table 3

Equipment
Dining Area

Long Tables
Square tables
Chairs
Dinner Wares Sets
Glass Wares
Flat Wares
Sets of Table Top accessories
Pitchers
Bar Service Area
Bar Counter
Bartending Tools
Tables
Chairs
Bar Glass Wares
Liquors
Coffees
Juices
Kitchen
Freezers
Pans and Pots
Food Processors
Gas Range
Set of Cooking Utensils
Soaps and sanitizers
Towels
Interior Design
Paintings
Vases

Cost

3,000,000
1,500,000
200,000
200,000
150,000
100,000
100,000
50,000
30,000,000
15,000,000
1,500,000
200,000
50,000
7,000,000
500,000
500,000
40,000,000
1,500,000
500,000
50,000,000
2,000,000
150,000
700,000
1,000,000
500,000


Other art pieces
Water Closet
Sinks

Mirrors
Toilet Bowls
Toiletries
General
Mirrors
Sound System
Air Conditioners
CCTV Cameras
Record Books
Desktop Computer
Staffs’ Uniform (t-shirt / polo)

200,000
300,000
200,000
400,000
200,000
1,250,000
2,000,000
70,000,000
10,000,000
50,000
7,000,000
3,000,000
260,000,00
0

TOTAL COST
Recruitment and Training
Advertisement

Research and Development

10,000,000
700,000
9,300,000

C. Competitiveness of Physical Facilities
Table 4

Facility
Building
Dining Area
Bar
Kitchen
Water Closet
Storage
Parking Area

Condition
Renovated
• Fully Furnished
• Sanitized
• Well-Maintained
• Safe-guarded
• Sufficient space

D. Organizational Competencies and Capabilities
Table 5

OWNER

Shaira Ilao
Christine May Aloner
Arvin manzano
Andrea Villaverde
Sara

COMPETENCIES:
• International Business Graduate
• Management
• Cooking
• International Business Graduate
• Human Resources Expert
• Singing
• International Business Graduate
• Financial Expert
• International Business Graduate
• Marketing Expert
• International Business Graduate
• Cooking


•
•
•

Eric

Operations Management
International Business Graduate
Operations management

E. Teams and Individuals
Table 6

Individual
Shaira Ilao
Christine May Aloner
Arvin Manzano
Andrea Villaverde
Sara
Eric

Area of Management:
General Operation
Human Resources
Finance
Marketing
Events and Kitchen Operation
Sanitation and security

Position
General Manager
Assistant Manager
Assistant Manager
Assistant Manager
Kitchen Manager
Assistant Manager

F. Organizational Affiliations, Alliances and Linkages
List of Potential Affiliations of Kain-An Bar and Restaurant:

•
•
•
•
•
•
•

Suppliers
Musicians
Investors
Thai Nguyen City Radio Station
Organizations
Thai Nguyen University
Banks

G. Management Processes


Figure 1



Kain An management is following the “POLC”
I

Planning
A Smart Objectives
1 To be able to reach target monthly sales with minimum amount of
100M VND

2 To penetrate into the Thai Nguyen market and reach our target
share reaching 1000 customers
3 To receive positive return into the business with 25% ROI and
30% ROE
4 To be well recognized by the 60 % population of Thai Nguyen City
Community
5 To meet and respond to our customers’ wants and needs
achieving 80% satisfaction
6 To receive high ratings from our customers aiming 5% of customer
complaints; (-1%) after every quarter

II

Organizing
A Kain An’s Organization Chart

Figure 2

III

Leading
Work performed by employees is according to Kain An’s goals. Employees
have clear understanding with expectations. Award and bonus salary for


ensuring performance Opportunities for employee development are
identified. Employee performance that does not meet expectations is
addressed.
A Evaluating Performance Methods
1 360 degree feedback

2

360 Feedback as a Development Tool to help employees
recognize strengths and weaknesses and become more effective
when done properly
Employment-Practices
Working Hours & Conditions:

In compliance with applicable laws, regulations, codes and industry standards, KainAn is expected to ensure that their employees have safe and healthy working
conditions and reasonable daily and weekly work schedules. Mention the working
hours/days
Child Labor:
Kain-An not use workers under the legal age for employment for the type of work
being performed in any facility. In no event should Kain An use employees younger
than 18 years of age.
IV Controlling

Related with the controlling the task and its evaluation that how a manager
control all inventory management, all employees activities, assign tasks to
employees and evaluate them with desired goals and objectives.
A
B
C
D

Feedback control
Concurrent control
External control
Financial control

H. Management Functions

Marketing
•
•
•
•

All Planning tools for marketing
Under General Manager and Assistant Manager
Use of 4 P’s (Product, Price, Place, Promotion) and Extended P’s (Physical
Evidence, People and Process)
Basic purpose of the marketing department is to advertise its products in the
market and keep eye on the competitors that what they are doing.

Financial
•
•
•

Under General Manager and Bookkeeper
Provides close support the business manager on the financial implication of
business strategies.
All final accounts of business transactions.


•

Finance Department analysis the business results and prepares the monthly

and quarterly review of business operations.

Production and Operation
•
•
•
•
•
•
•
•
•
•

Under Assistant Manager
Following operations and functions.
Cooking
Cleanliness
Administration of restaurant.
Complaint
Handling of the customers
Daily order to procurement Department
Day to day demand forecasting
Daily lectures to crew people

Human Resource
•
•
•
•

•
•
•
•
I.

Under General Manager
To provide highly qualified and competent employees to organization.
Reviewing application form
Interviewing applicants
Inducting new employees
Appraising employees performance
Make a decision about the employees training
Provide a career advice to subordinates

Organizational fit

What do we do?
- Render the customers quality service and accommodation that will make them
feel comfortable and at home
- Cater the target market delicious Filipino and Vietnamese dishes that is proved
of freshness and quality
- Provide entertainment inside the bar and restaurant while in it.
- Showcase Filipino and Vietnamese arts and culture. Feeding not just the
stomach with food but the eyes and mind as well.

- Let people relax inside our place and enjoy the ambience and the arts and
culture inside Kain-An.

Summary of Strengths and Weaknesses

Strengths
1. It is diversified and distinct because of 2 cultures that will be

integrated into the business.
2. Has affordable meals and wide array of choices.


3. Eating out is a culture of the Vietnamese people.
4. Computed profitability ratios, projected financial statements and

other quantitative measures show high viability and feasibility of the
business.
Weaknesses
1. It is new and it doesn’t have a strong foundation yet.
2. The concept is not so obvious and they might not understand the

name of the business unless it will be explained to people.

IV.
A.

SWOT ANALYSIS
Opportunities
1. Kain-An Bar and Restaurant is new and unique. It offers bicultural

atmosphere and experience.
2. Thai Nguyen City is a first class city and is the 9th largest city in
3.
4.
5.

6.
B.

Vietnam.
It has a population of 330,000 (2010).
Thai Nguyen City has more than 100,000 university students.
Internet connection is available all throughout the country.
Social Medias such as Facebook and Twitter are accessible anywhere.

Threats
1. There are over 50 Bars and Restaurants all over Thai Nguyen City to

compete with.
2. Filipino foods might not be liked by Vietnamese people.
C.

Strengths
1. It is diversified and distinct because of 2 cultures that will be integrated into

the business.
2. Has Affordable Meals and Wide array of choices.
3. Eating out is a culture of the Vietnamese people.
4. Computed profitability ratios, projected financial statements and other
quantitative measures show high viability and feasibility of the business.
D.

Weaknesses
1. It is new and it doesn’t have a strong foundation yet.
2. The concept is not so obvious and they might not understand the name of

the business unless it will be explained to people.
E.

Strategic Options

Table 7

O

T


S

(S1, O1) We are going to create a
striking and remarkable marketing
campaign that will emphasize its
concept and introduce itself into the
community.

(S1, T1) Research and develop
vital parts of the business like
location, menu and things alike.

(O3, W2) Decorate and design the
place with the fusion of Filipino and
Vietnamese style of art and culture.

(W1, T1) Create a strong
impression to people by planning a

grand opening day that will
introduce “Kain-An” to everyone.

(W1, O4) Negotiate and create deals
with credible suppliers; radio stations or
other potential partner organizations in
Thai Nguyen City.

W

Use the social media to spread the
news about the bar and restaurant.

V. VISION, MISSION AND OUTCOMES
A. Vision Statement:
“To become a happy place to dine in.”

B. Mission Statement:
To let people relax and enjoy life by serving them a variety of high
quality Filipino-Vietnamese food and beverages and bringing them fun-filled
experience while dining at our restaurant.

C. Objectives, Key Result Areas (KRAs) and Performance
Indicators (PIs)
Table 8

Objectives
To be able to reach
target monthly sales

Key Result Area

Performance
Indicator

Target 1st month’s sales

100 000 000 VND

Increase in annual sales

10% increase in yearly
sales

Strategy
Offer promotions, gratitude-to-customers
programs to attract customers on its first
month of operation.
a. Conduct activities or

performances on special days.
b. Continue on offering promos or
discounts


To penetrate into the
Thai Nguyen market
and reach our target
share

To receive positive
return into the
business

To serve customers on
the first month of its
operation

1,000 customers

Follow the promotion, advertisement and
loyalty programs to achieve targeted no.
of customers on its first month of
operation.

Target a market share at
the end of first year

10%

Follow the strategic / action plan so that
target reach will be achieved.

Gradual increase in
market share every
quarter

2% every quarter until it
reaches becomes one
of the most famous bar

and restaurant in Thai
Nguyen

Continual application of the strategic /
action plan so that the target market reach
will be achieved. Periodically, modify parts
of the plan using previous results of
qualitative and quantitative tests or
feedbacks / suggestions from customers.

•

Return on
Investment
• Return on equity
*both at the end of year
1

25% ROI
30% ROE

To be well recognized
by the Thai Nguyen
City Community

Recognition by the Thai
Nguyen Community

60%

To meet and respond
to our customers’
wants and needs

High Customer
satisfaction

80% satisfaction

To receive high ratings
from our customers

Positive/high ratings
from our customers

a. Minimize costs through effective

BTL marketing
b. Maximize returns by reducing the

distribution of flyers or posters by
75% after the second quarter and
focus on Gratitude-to-Customer
Program and rely on “word of
mouth”
a. Distribute posters, flyers and

print-ads in Thai Nguyen City
b. Use the social media to spread
the news about the bar and

restaurant. (e.g. Facebook,
Twitter, Instagram, Tumblr)
c. Invite bloggers to try the foods in
the bar and restaurant and blog
about it.
a. Train the employees on how to

give the best service that they
can give to the customers. Every
employee should know the value
of each customer.
b. Place a suggestion box near the
counter or the exits and put
papers in every table or the
counter as well.
a. Average rating

of 8/10 from
our customers
b. 5% of
customer
complaints;
(-1%) after
every quarter

a. Ask customers to answer a rating

sheet after dining or drinking into
the restaurant.
b. Invite bloggers to try the foods in

the bar and restaurant and blog
about it.


D.1Strategies, Programs, Activities and Task, Resource Allocation
Table 9

Resources
Strategy
Research and
develop vital
parts of the
business like
location, menu
and things alike.

Program
Research
Program

Development
Program

Create a strong
impression to
people by
planning a grand
opening day that
will introduce
“Kain-An” to

everyone.

Preparation

Activities
Location
searching

Tasks

Amount

- Identify available and
strategic commercial
spaces in Thai Nguyen
City
- Negotiate
- Finalize

1 000 000
VND:

Menu Creation
Program

-Identify dishes to be
included in the menu
- Pricing
- Lay-out design
-Printing

Renovation and
Design

Responsible
Person

Time
Frame

Owners

September
2014 –
October
2014

300,000
VND

Owners

October
2014November
2014

-Redesign the space
-Prepare the materials
-Proceed to renovation
and design

8,000,000
VND
-3,000,000
for paint
-1,000,000
for tools
-4,000,000
for labor

Owners

October
2014-2nd
week of
December
2014

Preparation
Program

-Purchase of furniture
and equipment;
supplies
-Fill in the restaurant
with all the equipment,
furniture and supplies
-Decorate the place
-Conduct a meeting
with all the employees

-Checking of all things
are prepared and
ready

251,000,00
0 VND
worth of
supplies
and
equipment

December
2014

Opening

-Prepare the food

9,000,000

January

-200,000
for
transportati
on
-400,000
for meals
-100,000
for others

Program

Formulate a
striking and
remarkable
marketing /
advertising
campaign.

Offer promotions,
Gratitude
Programs for
customer
attraction and
patronization

supplies
-Briefing
-Preparation of the
menu and the venue
- Accommodation of
the customers coming
in
- Performances or
activities

VND worth
of food

supplies
and fresh
ingredients

-Closing time
-Consolidate or
evaluate the outcome
of the event

-0-

2015

Advertising
Program

Active
Distribution of
Flyers

-Identify the target
market
-Design Print-outs
- Print and distribute in
the office places and
universities in Thai
Nguyen

300,000
VND worth

of flyers /
posters
2Million
VND for
others

-Marketing
Manager
-Staff /
Employee
s

December
2014February
2015

Partnership
Program

Partnership with
other business
entities like
suppliers and
printing press.

-Identify potential
partners.
-Identify benefits for
both parties. Negotiate
- Close the deal

- Proceed to business
activities if the deal
was successful.

N/A

General
Manager

N/A

Negotiation with
Universities and
Offices to allow
Advertisements
inside their
premises

-Identify priority
Universities and
business places
- Negotiate
- Proceed to activities
if successful.

N/A

General
Manager

N/A

Promotion
Program

Promotional and
package
offerings
distribution

-Create a list of
promotions or
packages that will be
offered in the place.
-Print leaflets / flyers of
products / foods on
promo.
-distribution of printouts

150,000
VND for
Flyers and
coupons

Marketing
Manager

January
2015 –
onwards

Gratitude-toCustomers

Stub Cards
Distribution

-Give stub cards to
customers who will

250,000
VND

Marketing
Manager

January
2015-


Program

Recruit and Train
Employees

Employee
Recruitment
and Training
Program

buy at the restaurant.

It will give discount /
freebies by the time
they complete the
stamps/marks on the
card.
Recruitment

Announcement of
Application / Vacancy

onwards

10 million
VND

Human
Resource
s Manager

November
2014December
2014

100,000
VND for
Internet /
Mobile
Data
Charges

Marketing
Manager

December
2014onwards

Interview,
Examination,
Evaluation,
Hire 15 employees.
Training

Identify and hire
potential trainers
Start the Training
Proper

Use the social
media to spread
the news about
the bar and
restaurant.

Social Media
Program

Social
Networking

Create accounts of the

Business in several
Social Networking
Sites such as
Facebook, Twitter,
Instagram and Tumblr.
Start posting pictures
of foods and drinks we
will be serving. It will
serve as a teaser
Update posts from
time to time and share
them regularly so that
the network of
potential customers
and followers will be
created

D.2 Marketing Program
•
•
•
•

All Planning tools for marketing
Under General Manager and Assistant Manager
Use of 4 P’s (Product, Price, Place, Promotion) and Extended P’s (Physical
Evidence, People and Process)
Basic purpose of the marketing department is to advertise its products in the
market and keep eye on the competitors that what they are doing.

A. Digital Marketing
Search Engine Optimization (SEO)
Tags to be used:
IV. Controlling

Filipino, Vietnamese, Asian, Fusion, Fun, Food, Love, Haven, Mix, Asian Food,
Drinking, Eating, Dining, Thai Nguyen, Restaurant, Bar, New, Modern, Philippines,
Vietnam, Minh Cau, Delicious, Mouth-watering
•
•

Kain-An Bar and Restaurant will be featured on several blog sites.
Accounts will be created on famous Social Networking Sites:
 Instagram: @Kain_Ăn
 Facebook Page: Kain-Ăn Bar and Restaurant
 Twitter: @Kain-Ăn Bar and Restaurant
 Tumblr: @Kain-Ăn Bar and Restaurant

Kain -An Bar and
Restaurant

Search Engine Marketing (SEM)

Management
Function

•

Pay advertisements on Google or Facebook for additional exposure to social

I.Planning

media
B. Below The Line Marketing Strategies
•
•

II. Organizing
Flyers and posters will be distributed
around town.
Crew goes to several office places and universities (maybe wearing Ao dai’s

•
•
•

or Filipinianas) promoting our bar and restaurant.
Discounts will be given to our customers on our opening week.
Sampling or Free taste might also be done.
Shop-front activities will be held on our opening day like dancing or loud

•

music.
A Crew will bring a giant menu with him around crowded places. It will catch
people’s attention and curious people or customers can look into our menu
offered.

D.3 Operating Program

Operations Map:
Restaurant
1. Crew will welcome them from the entrance of the restaurant.
2. Escort the customer to an available table.


3.
4.
5.
6.
7.
8.
9.

Give Menu and take orders.
Deliver the orders.
Receive payment from customers.
Give the payment to the cashier. (get change if there is)
Escort them in going out of the restaurant.
Clean the table for the use of the next customer.
Guests can request a song from the singer/live band.

Bar
1.
2.
3.
4.

Check the ID of the customer (minors are not allowed)
Crews take orders.

Deliver orders.
Singer/live band/DJ accepts song/music requests from customers.

Kitchen
1. Cooks get the order from the waiter.
2. Cook the foods and let the waiters serve it to customers.
3. Dishwashers wash the utensils and used dining equipment.

General Housekeeping
A clean, well-kept restaurant will help project a message of professionalism.
A weekly cleaning schedule with specific tasks should be developed and followed.
Tasks include vacuuming, dusting, restroom cleanup, trash, washing windows, etc.
Restrooms will be used by a majority of customers. Thus, it is important to maintain
clean, well-stocked restrooms. Develop a daily cleaning schedule and ensure that it
is followed.
Opening Procedures
Restaurant Manager
Restaurant Manager will arrive at the office 30 minutes before the general operating
hours. This will provide the necessary time to prepare for the day before the
employees arrive.
1) Ensure parking lot is swept and litter has been picked up.
2) Unlock restaurant.
3) Turn on all kitchen equipment and ensure in working order.
4) Turn on TV and/or music
5) Check restrooms for cleanliness and supplies.


6) Ensure that sufficient employees are on hand to perform the necessary tasks.
7) Assign employees to each work area, cleaning project, etc.
8) Hold a brief AM staff meeting. Explain assignments to employees. This should be

a short 10-15 minutes meeting to ensure everyone is on the same page for the day.
9) Verbally confirm that each employee knows his or her assignment for the day.
10) Briefly cover any issues needing immediate attention, specials for the day, etc.
Closing Procedures
Restaurant Manager
1) Check cash out for servers, bar, etc.
2) Check out entire kitchen line (equipment shut off, wells emptied, wiped down,
dishes clean and restocked, trash emptied, floor swept and mopped)
3) Ensure no trash is outside of dumpster.
4) Check out bar area (liquor bottles wiped off and reorganized, beer wells stocked
and re-iced, swept floor, clean counters)
5) Ensure salad bar is emptied, washed down
6) Turn off TV and/or music.
7) Ensure dining area is swept, tables reset and chairs neatly arranged.
8) Check all doors to make sure they are locked.
9) Turn off all lights.
10) Set alarm, if applicable

D.4 Human Resources Program
•

All new applicants need to undergo several trainings to have enough

•
•

knowledge and skills in line with the business’s goal
Regular evaluation of the employees.
Monthly recognition of best employee to encourage every employee to work

•
•
•
•
•
•
•
•

according to the business’s goal
Under General Manager
To provide highly qualified and competent employees to organization.
Reviewing application form
Interviewing applicants
Inducting new employees
Appraising employees performance
Make a decision about the employees training
Provide a career advice to subordinates


D.5 Finance Program
•
•
•
•
•

Budget allotment for each expense may be adjusted when needed, eg. during
peak seasons, advertisement expenses will be reduced.
Under General Manager and Bookkeeper

Provides close support the business manager on the financial implication of
business strategies.
All final accounts of business transactions.
Finance Department analysis the business results and prepares the monthly
and quarterly review of business operations.

Gantt Chart
Program

Sept

Oct

Location searching
Menu creation
Renovation and
design
Preparation
Opening
Advertisement
Promotion, Gratitudeto-customer
Recruitment and
training
Social Media

Legend

Meaning
Time-bound
Continuous

Nov

Time Frame
Dec
Jan

Feb

Mar

Apr