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    Final Outline For Submission

    Uploaded by

    Tesda CACS
    This document outlines an 8 section final submission for a restaurant operations course at the Center for Asian Culinary Studies. It includes sections for company profile, purpose, restaurant layout and design, operations, marketing and branding strategy, finance, and SWOT analysis. The company profile section describes the business name, logo, permits required, business plan overview, location, and menu concept. The operations section covers menu layout, hours, customer and order flow, production systems, staffing structure, and policies. The marketing section addresses target market, advertising, promotions, menu popularity, and identifying competitors. The finance section includes investment, menu costing, pricing, sales forecasting, costs, and income statement.

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    Final Outline For Submission

    Uploaded by

    Tesda CACS
    19 views3 pages
    This document outlines an 8 section final submission for a restaurant operations course at the Center for Asian Culinary Studies. It includes sections for company profile, purpose, restaurant layout and design, operations, marketing and branding strategy, finance, and SWOT analysis. The company profile section describes the business name, logo, permits required, business plan overview, location, and menu concept. The operations section covers menu layout, hours, customer and order flow, production systems, staffing structure, and policies. The marketing section addresses target market, advertising, promotions, menu popularity, and identifying competitors. The finance section includes investment, menu costing, pricing, sales forecasting, costs, and income statement.

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    Final Outline for Submission

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    This document outlines an 8 section final submission for a restaurant operations course at the Center for Asian Culinary Studies. It includes sections for company profile, purpose, restaurant layout and design, operations, marketing and branding strategy, finance, and SWOT analysis. The company profile section describes the business name, logo, permits required, business plan overview, location, and menu concept. The operations section covers menu layout, hours, customer and order flow, production systems, staffing structure, and policies. The marketing section addresses target market, advertising, promotions, menu popularity, and identifying competitors. The finance section includes investment, menu costing, pricing, sales forecasting, costs, and income statement.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    19 views3 pages

    Final Outline For Submission

    Uploaded by

    Tesda CACS
    This document outlines an 8 section final submission for a restaurant operations course at the Center for Asian Culinary Studies. It includes sections for company profile, purpose, restaurant layout and design, operations, marketing and branding strategy, finance, and SWOT analysis. The company profile section describes the business name, logo, permits required, business plan overview, location, and menu concept. The operations section covers menu layout, hours, customer and order flow, production systems, staffing structure, and policies. The marketing section addresses target market, advertising, promotions, menu popularity, and identifying competitors. The finance section includes investment, menu costing, pricing, sales forecasting, costs, and income statement.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Final Outline for Submission 2023

    Center for Asian Culinary Studies Restaurant Operations

    1. Cover Page
    a. Title
    b. Name
    c. Date
    d. Batch and Year
    e. Resume

    2. Company Profile
    a. Business Name with Logo
    b. Brand Name with Logo
    c. Permits Required
    d. Business Plan – overview
    e. Type of Business (corp,partnership,sole)
    f. Description of Restaurant Style – General Mood
    i. Food Concept / Theme
    ii. Type of service
    iii. Company Over View
    g. Location and Contact Details
    h. Menu Uniqueness /unique value / Menu Niche

    3. Purpose
    a. Mission
    b. Vision
    c. Core Values
    d. Goals

    4. Restaurant Layout and Design


    a. Dining Layout
    i. Table setting
    ii. Bar set up
    iii. List of equipment
    iv. List of small wares
    v. Dining Flow
    vi. CR
    b. Kitchen Layout
    i. List of equipment
    ii. List of small wares
    iii. Kitchen Flow
    iv. Waste Disposal
    c. Storage, Receiving, issuing
    d. Office, accounting
    5. Operation
    a. Menu Layout with Description
    b. Operating Hours
    c. Customer Flow
    d. Average Transaction per hour/day
    e. Ordering System Flow
    f. Production System Flow
    g. Human Resource
    i. Organizational Chart
    ii. Staff Count
    iii. Payroll bracket
    iv. Identify Departments
    v. Company Policies
    h. Cost and Quality Control Policy – pareto
    i. Cashier Payment/Refund Policy
    j. Complaint and Service Protocol Policy
    k. Purchasing, Delivery and Receiving Policy
    l. Food Safety Policies

    6. Marketing, Branding and Strategy


    a. Logo – marketing line or mantra
    b. Target Market – demographics, psychographic
    c. Average Transaction – count
    d. Average Spending per head
    e. General Ambiance and Image
    f. Uniforms – all employees
    g. Advertising - mediums
    h. Promotions – mediums
    i. Gimmicks / Campaigns / Traffic Generators
    j. Menu Popularity Index
    k. Marketing Budgets
    l. Sustain Uniqueness
    m. Identify Competitor
    7. Finance
    a. Investment Tally Sheet
    b. Menu Recipe Costing
    c. Menu Pricing
    d. Average transaction times spending per head
    e. Sales Forecast: Ideal Gross Sales per Day/Month
    f. Ideal Food Cost
    g. Ideal Opex
    h. List of Variable Cost
    i. List of Fixed Cost
    j. Income Statement
    k. ROI computation
    l. Sales Forecast : Min – Max

    8. SWOT
    a. Strength
    b. Weakness
    c. Opportunities
    d. Threats

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