F&B proposal: Restaurant Planning

Restaurant Planning

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Restaurant Planning
Introduction
Innovative and creative with their ideas is what sets this Singaporean restaurant apart from other restaurants just selling local or tourist food. Items that reflect local or traditional Singaporean food include Chilli Crab , Nasi Lemak , Char Kway Teow , Satay, Chicken Rice , Curry Chicken Rice and Fried Kway Chap .
Discussion
There is more to owning and running a restaurant than just creating and serving food. It’s also about the customer experience: how customers feel when they enter the space, how they move through it, how it makes them feel, what memories are made (Gürkan Çalışkan, 2019). It is all part of what we call “experience architecture.” This guide to restaurant design will give an overview of our concepts for site selection, exterior design, interior design, customer flow/experience in the space, service offerings in terms of food and beverage services, and other amenities such as childcare or valet parking for example.
The menu
Menu integration
The menu is a part of the overall restaurant concept that should be carefully planned and designed to match the needs of the consumers. The menu will be straightforward, easy to locate, and ideally set out in such a way that it allows diners to see all the dishes before they make their selections.
The type of cuisine
Traditional Singaporean cuisine is influenced by the diverse cuisines of the various immigrant communities in the island nation. Influential immigrants to Singapore include Chinese, Indians, Malays, and Eurasians. The Chinese, who make up a major ethnic group in Singapore, have contributed significantly to Singaporean gastronomy.
3 appetizers, 5 mains and 3 desserts
A Singaporean restaurant concept specializing in wagyu beef, authentic flavors, and a modern twist. Specializing in healthy food, this restaurant boasts a range of appetizers, mains, and desserts with an exotic twist.
Appetizers
Rojak Rice Cakes: a traditional dish of deep-fried Ikan Bilis (anchovies), fried tofu, boiled pineapple, and cucumber with a spicy-sweet sauce on top.
Nasi Lemak: a perfectly balanced, traditional cooked white rice, tomato sambal, and cucumber slices.
Chee Cheong Fun: glutinous rice noodle roll with minced pork and shrimp filling.
Main Dishes
Poulet Fermier – Chicken with Foie Gras and Truffle Sauce. This type of poulet fermier is made with some exceptional ingredients, including many different kinds of mushrooms and butter made from butter beans which creates an earthy taste on the palate.
L’Eau de Vire Fondu – Vermicelli-Stuffed Duck Breasts with Truffle Butter. This dish is made from a particular duck breast stuffed with vermicelli and filled to the brim with truffle butter.
Carpaccio de Porc – Crispy Pig Head Salad. The marinade used for this dish is incredibly unique to this restaurant. It includes a mixture of orange and Hoisin sauce, as well as some mixed greens and herbs.
Ris de Veau – Sweetbreads with Roasted Vegetables. There are two types of sweetbreads – those from calves and those from lambs – and both types can be commonly found in restaurant kitchens today.
Rollmops – Smoked Salmon with Cream Cheese. The rollmops are typically made by taking salmon fillets and steaking them with a wooden skewer.
Desserts
Mango Tart: This is a tart made from filo pastry and mango purée.
Cast Iron Macaron: This macaron is made using ricotta cheese, coconut cream, and cast-iron powder sugar.
Caramel Banana Cake: This dessert is made from yellow cake, banana puree, and caramel filling.
Pricing approach
The pricing structure is based on the quality of each dish, where more premium dishes (such as seafood) are priced higher than their less expensive counterparts. This approach allows the customer to understand better how much they are paying for food and creates a manageable price range for diners to choose from when deciding what to order.

Theme and ambiance
The city-state of Singapore is known for many things, such as excitement and variety. However, the fast-paced lifestyle also means that dining options in the city are abundant (MEALEY, 2018). The theme and ambiance of this restaurant are modern, vibrant, and very Asian.
The theme and ambiance integration
The restaurant’s aesthetics match the theme of a place situated in Singapore, which is considered one of Asia’s culinary hotspots (MEALEY, 2018). The premise here is that the restaurant itself is as much a destination as an establishment that will cater to both locals and tourists, which integrates into the over all theme.
The target audience
The target audience is the local Singaporean population who may want to try something new or different. Since it is a restaurant, they will likely enjoy the casual environment, the panoramic views of Singapore, and see Singapore as a hot spot in Asia.

Facilities layout and design

Principles of restaurant
The restaurant’s layout is an essential part of determining how well it has followed the principles, which are aesthetic, ecological, and psychological. The design should be neat and orderly with a cohesive color scheme (MEALEY, 2019). The design principles followed are as follows: Proximity between tables, Proximity to exit, Proximity to food sources, Use of space, and good flow

Equipment required
Equipment for Food Preparation Includes the following: stoves, refrigerators, ovens, fryers, microwaves, and convection ovens. It also includes other equipment such as ice machines, steam tables, stainless-steel refrigerators, freezers, room air conditioners, and air cleaners. Equipment for Cleanup and Cleaning Includes: vacuums, brooms, mops, scrubber pads, and mop buckets, and all utilities such as fans, cleaning chemicals, and dishwashing detergents. Furniture includes items such as tables, chairs, booths, and stools. It also provides countertops, including those used for serving food and those used to prepare ready-to-cook foods.
Kitchen Tools Includes utensils such as knives/blades, steak knives or cleavers, chopping boards or board sets, a spatula, or a pastry scraper. It also includes other items such as a hoagie cutter. Soda Equipment Soda dispensers and other items such as wine servers, keg beer dispensing equipment, mixers, and ice scoopers. It also includes ice buckets, beverage carts, and beverage coolers. Cooking Utensils Includes pots and pans and woks, utensils used to serve food (usually spoons or forks), strainers, colanders, and similar kitchen tools used for this purpose. Again, not all of these are food prep-related. Cutting Boards, the cutting boards used for cutting meat for consumption by humans. It also includes commercial-grade sinks. Equipment for Serving Food Includes: serving trays, cash registers, and credit card swipers. Serve-ware such as cutlery and glassware.
Choice of gas or electrically powered equipment
Electric equipment is more environmentally friendly, as it does not emit any exhaust. It also costs less to operate over the long term. Although cheaper and faster to install, gas equipment can be dangerous and burn down a kitchen with all the possible gas leaks. It would be catastrophic for a restaurant business (Mazza et al., 2018). For these reasons, electric equipment is superior to gas equipment in this instance.
Maintenance
The maintenance schedule for the cookers and refrigerators. At least two times a day, daily: Rinse the filters under the cookers and refrigerators with hot water and detergent. Clean the exterior of the cookers and refrigerators with a sponge. Once every two weeks: Clean the cookers and refrigerators using a brush attachment for your vacuum cleaner. At least two times a month: Wipe down all surfaces of both machines to get rid of any food residue. Clean the lids of both devices with soapy water. Clean the covers of both engines with hot, soapy water.

Type and standard of service
The restaurant has many services. It offers a place for customers to eat and relax with friends, family, or coworkers (Mortimore & Wallace, 2017). There is a variety of food that caters to most people’s tastes.
Flow of service

Production system and procedures
Food production systems are broken into two major categories, which include continuous processing and batch processing. The latter is more cost-effective than the former because it allows for precise control over the quality of food items, but it can also lead to less food freshness. On the other hand, continuous processes allow for an increased rate of production and greater food safety under constant monitoring throughout its entire process (Johnson, 2021). It also ensures that individual ingredients do not dry out easily so as to maintain its nutritional value.
A production schedule for Steaks
Steak is one of the most popular dishes worldwide, but it can be hard to plan your steak order. Here is a step-by-step guide on creating a production schedule for at least 2 of the items from the menu.
Step 1: Place your item number in this order:
– Meat
– Herb blend/salt/pepper
– Seasonings (based on taste preference)
– Prepared vegetables (potatoes, mushrooms), sautéed vegetables (green beans, asparagus), or fruits (tomatoes). These are all optional and up to you upon the creation of your meal plan.
Step 2: Place your item number in the order that you want the meat preparation to be prepared. Usually, it takes 10 minutes for most items, so consider how long you expect the meal to take.

Procedures to ensure food safety and sanitation
Food safety plan
Food safety is a big issue in the restaurant business, as any food that is handled must be as clean as possible to avoid any contamination (Egan, 2018). The last thing anybody wants is for their customers to get sick from what they’re eating, and almost always, there are strict guidelines on how this should be done.
HACCP flow

Purchasing, receiving, storage, and inventory control practices
There are three steps to this process:
1) Audit Processes
2) Create a list of potential categories
3) Create the SOPs

Human resource practices
To prevent unpaid labor and complications with undocumented workers, it is critical to formulating a restaurant plan. The following staffing plan should be prepared:
BOH: 3 Servers
FOH: 2 Servers
The restaurant should be staffed with servers whose hours will vary from 8 am to 2 am. These servers will start their shift 15 minutes before the stipulated time.
2 BOH Managers
1 FOH Manager
4 Servers
3 Bartenders
5 Kitchen Staff
Recruitment
There are several recruitment sources for the restaurant staff, including an in-house candidate, a headhunter, a temporary employment agency, and an internet job board (Singh, 2021). In-house candidates are typically employed by the restaurant chain itself and will come from within that company.
Training program
To maximize the time allotted for training, this system was developed by an experienced and capable group of culinary professionals who recognized that spending our time and resources determines what we can accomplish (oliver, 2016). FOTHT allows you to train kitchen staff in their respective positions with minimal distractions from other duties.

Marketing plan
The first step in marketing is always to create an offer. It is helpful whether it’s a first date, a first job, or the first product you are marketing. No matter what campaign you are planning, the offer will always be centered on lowering entry barriers. Your goal should be to reduce the wall for any customer who would benefit from your product or service so that they are compelled to check out what you have to offer.
The 4P’s for the restaurant are as follows
Price – the amount you have to pay for a product—the less expensive, the better.
Place – where you purchase a product from, where it is kept and distributed from, as well as how much of an inconvenience or hassle it will be to get to that place.
Promotion – the marketing and publicity aspects of a company’s products before being bought by consumers, so they know what they’ll be getting before purchasing anything at all. The more people know about your products, the higher likelihood that they’ll buy them.
Marketing tactics
Six months before opening: Build your brand image and generate support. Be sure to target the correct demographic, be consistent with branding, create a social media presence using Facebook or Twitter, produce engaging content that will facilitate conversations with customers, provide customer service to ensure you answer questions promptly. Consider hiring an SEO company to ensure your website is optimized for search engines.

Basic financial information
As a new business owner, you need to be adequately prepared for the financial aspects of your new venture. With this start-up budget and projected P&L statement template, you will have a firm handle on the estimated costs and projected revenues for the first three months of operation.
In this start-up budget, you will need to account for all anticipated expenses and revenues for the first three months of operation. Specifically, these include a detailed list of all fixed costs over the course of the first three months that contribute to your overall operating expenses; an exhaustive list of variable expenses associated with each menu item at sale prices; expected revenues from sales for each menu item at various price points; estimates for both beverage and food sales based on spending habits as observed at similar restaurants in your area during comparable hours as those outlined in your business plan.

Conclusion
We have presented a restaurant concept that will generate enough revenue and be an enjoyable experience for guests. The market research we have done shows that the idea would be profitable and sustainable. Our location is in a bustling area, with no other restaurants like ours, which means less competition. We are confident in our ability to run our restaurant successfully for many years to come–with an investor’s help.

References
Johnson, T. (2021). The Beginner’s Guide to Restaurant Standard Operating Procedures (SOPs). @Maintainx. https://www.getmaintainx.com/blog/the-5-stars-of-restaurant-standard-operating-procedures/
Mazza, A., Bompard, E., & Chicco, G. (2018). Applications of power to gas technologies in emerging electrical systems. Renewable and Sustainable Energy Reviews, 92, 794–806. https://doi.org/10.1016/j.rser.2018.04.072
MEALEY, L. (2012). How to Design a Restaurant for Comfort and Efficiency. The Balance Small Business. https://www.thebalancesmb.com/new-restaurant-layout-basics-2888703
MEALEY, L. (2018). Here Are Some Tips on How to Choose the Right Restaurant Theme Concept. The Balance Small Business. https://www.thebalancesmb.com/the-basics-of-choosing-a-restaurant-theme-2888693
Oliver. (2016). Introduction to HACCP & Food Safety Plan — Food Law. Ndsu.edu. https://www.ag.ndsu.edu/foodlaw/overview/introhaccp
Singh, R. (2021, May 12). Hiring Restaurant Staff: How to Find and Hire the Best Staff For Your Restaurant? – mkonnekt. Mkonnekt. https://www.mkonnekt.com/blog/resources/hiring-restaurant-staff-how-to-find-and-hire-the-best-staff-for-your-restaurant/
Gürkan Çalışkan. (2019, December 25). Innovation and New Product Development: Delving into Food and Beverage Managers’ Perspectives. ResearchGate; Journal of Tourism and Gastronomy Studies. https://www.researchgate.net/publication/338160955_Innovation_and_New_Product_Development_Delving_into_Food_and_Beverage_Managers’_Perspectives
Mortimore, S., & Wallace, C. (2012). An Introduction to HACCP and Its Role in Food Safety Control. HACCP, 1–36. https://doi.org/10.1007/978-1-4614-5028-3_1

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