BREADFIRST VIETNAMESE EATERY AND BAR

ACKNOWLEDGEMENT I will not be able to complete this project without assistance Therefore, I want to express my gratitude to the following people for taking the time to support and encourage me during this project First of all, I would like to express my sincere thanks to my tutor - Mr Le Hoai An He gave very detailed feedback and advice during the project I could not complete this project without his support I would like to thank the MA3-2016 students, especially Ella Nguyen and Phan My Kim, for their great support My deeply thank to Dr Rob Lock, Nguyen Thi Thanh Hang, Nguyen Thanh Hiep, Vo Phan Luan, Nguyen Viet Tung for providing a lot of useful information to complete the project Special thanks to my parents, my siblings and my beloved chef who have always loved and cared for me At last, I thank myself, Nguy Dao Thien Kim, has overcome the depression to complete this project Good job, sweetheart! TABLE OF CONTENTS Executive summary Introduction 1.1 Objectives, Mission, Core values 1.2 Business concept 1.3 Stakeholder group 1.4 Unique selling points 11 Economic environment 12 Market analysis 14 Business strategies 23 Sales and Marketing 27 5.1 Product 27 5.2 Pricing 27 5.3 Promotions 27 5.4 Placement 30 5.5 People 32 5.6 Physical Evidence 32 Operational efficiency 33 6.1 Processes 33 6.2 Human Resource 37 Financial overview 44 Evaluation of proposal 53 References and appendices 54 EXECUTIVE SUMMARY I am an "addict" to travel to Da Lat For any special occasion of the year, I chose Da Lat as the destination I love Da Lat for its cold atmosphere, French architecture, friendly people and delicious food However, I noticed that Da Lat was lacking in delicious eateries and the famous eating places here were mainly small local eateries That's why I wanted to establish Breadfirst a Vietnamese Eatery and Bar Inspired by the Japanese manga called Shinya Shokudo, Breadfirst is designed to be a wooden bar with an open kitchen located in the center and surrounded by countertop seatings Although designed as a Japanese restaurant, but we serve Vietnamese food We serve two main meals during the day: Breakfast and Dinner Da Lat is perceived as one of the major tourist destinations in Vietnam with growing numbers of tourists every year Our main customers are tourists aged 18 to 25, who love art and cuisine To attract this audience, we focus on two main elements: architecture and food Marketing plans have been designed to focus on this segment Financially the proposed business looks feasible The initial investment of VND970,850,000 is not high and minimizes the overall risk Return on this investment (ROI) is 79% in the first and rises steadily for subsequent years Unit sales to achieve breakeven on a daily of monthly basis are readily achievable, and the initial investment can be recovered in the second year of operation INTRODUCTION 1.1 OBJECTIVES, MISSION, CORE VALUES 1.1.1 Objectives  Follow the financial estimates in a 5-year roadmap  Although there is not much profit but no loss in the first year  Starting from the second year, the annual revenue will increase by 2% above  After the first year, we would like to become a tourist destination of Da Lat  After the second year, we would like to become one of the reasons why people travel to Da Lat  After the third year, we would create revenue and capability to build the second concept of Breadfirst 1.1.2 Mission Statement  We serve a decent meal in civilized space 1.1.3 Core Values  Tasty food – made from the best ingredient we got in town and cook by talented chef  Well-trained staff – with hospitality attitude to excite customers with personal service  Green business – having a minimal harmful impact on the surrounding environment  Civilization – clean, polite and share knowledge  Financial controls – design and employ strict financial controls 1.2 BUSINESS CONCEPT Inspired by the Japanese series Shinya Shokudō (Midnight Diner) and original Japanese sushi bars, Breadfirst is designed to be a wooden bar with an open kitchen located in the center and surrounded by countertop seatings This form of dining space provides a new experience which creates a cozy and friendly atmosphere to connect people that they cannot find anywhere else Although it is inspired by Japanese restaurants, Breadfirst is a Vietnamese restaurant We sell Vietnamese dishes, served by a Vietnamese staff, and for Vietnamese customers Foods are expected to be the main tune of Breadfirst and we would love to raise people's awareness of Vietnamese culinary culture which has long been referred to one of the healthiest foods, balanced in taste, texture, and yin-yang At Breadfirst, we will everything the following criteria: homemade – fresh – tasty We would like to inspire pride of Vietnamese cuisine to our customers 1.2.1 Products According to the article “Is Vietnamese food really healthy”, Mr Yvon explained that “The dishes and ingredients used in Vietnamese cuisine can cover all the dietary needs on protein, lipids, carbohydrates, vitamins, and minerals because there is a great natural diversity of agricultural products It is this diversity and variety that are the foundations of a healthy and balanced lifestyle.” Here at Breadfirst, with a deep passion in Vietnamese food, we have the ambition to bring Vietnamese food to a new level by the focus on these following factors: fresh, homemade and tasty To keep everything fresh, we work with local farmers for daily fresh ingredients such as meat, vegetable, fruit, herbs We make food from scratch such as bread, sauces, ham, rillettes, etc We will not use processed food, canned food, GMO products, MSG products for cooking 1.2.1.1 Breakfast We will open from 7:00 am to 12:00 pm for breakfast We would like to serve traditional Vietnamese dishes because Da Lat’s morning is cold and it is ideal to serve a Vietnamese meal which has balance in taste, texture and is fully nutritious to start a new day We would love to serve typical dishes come along with bread such as “xíu mại” (pork meatballs), “cá kho” (braised fish), “bò kho” (stewed beef), and chicken ragout Da Lat is always cold in early morning, therefore, mainly drinks are served hot and rich in nutrition which help customers get as much energy as possible In the morning, Breadfirst will be a sunny, cozy and cheerful house We want to bring fresh energy to help customers welcome a new day full of happiness 1.2.1.2 Dinner menu Breadfirst eatery will turn itself into a small bar serving basic alcoholic drinks with small dinner menu adopting a little twist from Western cuisine Our opening time at night will start from 6:00 pm to 11:00 pm The night atmosphere at Breadfirst would be a little fancier, funnier and cozier than in the morning In addition, we will always have seasonal items like seafood, meat, vegetables, fruits and these will be seasonal dishes, which will be the main highlight for the dinner menu at Breadfirst 1.2.2 Services When we talk about services, we need to talk about the staff team, from the guard to the dishwasher At Breadfirst, following the importance of food, service is the key to helping us open our doors to gourmet dining experiences The service style and also the criterion for recruiting at Breadfirst is food passion, good attitude, and positive energy As a believer of the Law of Attraction, I believe that every human link that brings good energy will create a human, warm and positive atmosphere 1.2.3 Location In the Food and Beverage industry, unless you have a reputation, your location can determine your success At Breadfirst, we choose a restaurant located around Hoa Binh zone that is close to Da Lat market We chose this area because of the following reasons: Our customers are mostly tourists, the location of restaurants right in the center with easy-tofind address will help customers find us more easily This area is close to Da Lat market and famous coffee shops like Tung and Ba Nam This area has two large bus stations which are the city bus station and Thanh Buoi bus station Most tourists coming to Da Lat by bus will come to this area first 1.2.4 Interior Here is a close look on my floor plan With this design, we will minimize construction costs and the interior will be easily dismantled for repair or improvement Total area: 60m2 Capacity: 25 pax, up to maximum 30 pax 1.2.6 Hours of Operation  Breakfast – 7:00 am to 12:00 pm  Cafe – 1:00 pm to 6:00 pm  Dinner – 6:00 pm to 11:00 pm  Close on every Monday 1.2.7 Suppliers Our main suppliers are local farmers Due to concept requirements, we need the most fresh, greenest and cleanest supplies for formulas To achieve this, we will attend local agricultural fairs and find professional agricultural suppliers The following are the criteria that we give to ingredient suppliers:  Delivery on time  Deliver the right goods and the right quantity  Ensuring the quality of goods is always the best  Ensure a stable source of goods  Notice of agricultural season  Good deal on price  Using environmentally friendly packaging and delivery processes On the contrary, we will also have policies for suppliers with the aim of providing a long-term business relationship These policies include:  Pay on time and fully  Offer promotions  Facilitating product development  Introduce customers 1.2.8 Management 1.3 STAKEHOLDER GROUP We believe that the project will be very successful if all stakeholders feel motivated and satisfied with their benefits Stakeholder has different expectations and requirements We will work with stakeholder based on their expectation and requirements This will be an advantage for the project to succeed if you understand Stakeholder's needs, expectations and requirements And if you don't identify all stakeholders or evaluate their confusion, the project may encounter crises such as delay in the project, cost overrun, and maybe the project is terminated in the worst case According to Project Management Body of Knowledge, a stakeholder is an individual, group, or organization who may affect, be affected by or perceive itself to be affected by a decision, activity, or outcome of a project Stakeholder usually includes a project team, project sponsors, organization members, and members outside the organization We divided into two stakeholder groups: 1.3.1 Internal stakeholder Impacts Expectation Actions Good pay Processes Employees Operation Good benefit Respect Promotion Support Working conditions Sympathy Self-development Operation Planning Management team Making decisions Risk managements Connection link Founders Good pay Good benefit Career development Self-development Strategy Benefits Operation Opportunities Finance Profits Respect Support Training courses Respect Guarantee 1.3.2 External stakeholder Example Expectation supplier Operation Good deal Services Finance Long term providers (pest Processes relationship Police Paper works Compliance Respect Departments Operation with the law Support Food and drink Supplier Action Impact Pay on time Loyalty Product or service development control) Government 10 coffee shops at the rest of the restaurant aims to help the restaurant cover fixed cost such as rent, marketing costs, etc The cost of add-on when selling drinks at this time is the salary for a parttime employee within hours of operation (13:00 - 18:00) with hourly rate about 20,000 VND/ hour 7.5 EXPENSES In this graph, we can clearly see the costs that account for the most percentage of the total capital structure The largest is the cost of food 74%, followed by the marketing cost10% and then the cost of electricity and water and human costs take 6% The below chart also showing out the ratio of cost of sales and operating cost in the total expenses 49 7.6 INCOME STATEMENT Year Revenue Cost of goods sold Operating expenses Depreciation EBT Tax EAT ROI 4.534.526.074 4.625.216.596 4.717.720.928 4.812.075.346 4.908.316.853 1.469.186.448 1.471.363.021 1.473.583.125 1.475.847.631 1.478.157.427 2.036.868.274 1.973.927.400 2.004.585.948 2.035.857.667 2.067.754.820 55.855.000 55.855.000 55.855.000 55.855.000 55.855.000 972.616.352 1.124.071.175 1.183.696.855 1.244.515.049 1.306.549.606 194.523.270 224.814.235 236.739.371 248.903.010 261.309.921 778.093.082 77% 899.256.940 89% 946.957.484 94% 995.612.039 99% 1.045.239.685 104% This is the income statement that we calculate for the period of years 50 7.7 BREAKEVEN POINT Sales mix Selling price Variable cost Contribution Breakfast 36% 50.000 15.000 35.000 Dinner 60% 250.000 80.000 170.000 4% 30.000 9.600 20.400 Total contribution 115.625 Café Year Rent Depreciation Total fixed cost Breakevent point Month Day 240.000.000 20.000.000 666.667 55.855.000 4.654.583 155.153 295.855.000 24.654.583 821.819 2.559 213 51 7.9 CASHFLOW Unit: Billions VND Year Cash flow of production and business activities EAT 0,78 0,90 0,95 1,00 1,05 Depreciation and amortization 0,06 0,06 0,06 0,06 0,06 - Net cash flow of production and business activities 0,83 0,96 1,00 1,05 1,10 - Cash flow from investment activities Initial investment (1,01) Liquidation 0,28 Net cash flow from Investment (1,01) Project cash flow (1,01) 0,83 0,96 1,00 1,05 1,10 0,28 Acccumulated equity holder's cashflow (1,01) (0,17) 0,78 1,79 2,84 3.94 4,22 2,18 years Payback period 0,28 52 EVALUATION OF PROPOSAL After studying, researching, and analyzing all the issues surrounding the business plan for Breadfirst - Vietnamese Eatery and Bar, I affirmed that the project was feasible In terms of concept, I am confident that Breadfirst's concept is the first concept in Da Lat in particular and Vietnam in general This concept solves the problems that I get after surveying the market The cross-marketing strategy according to me is the highlight of this business plan Creating win-win relationships with homestays, hotels and cafes is a very beneficial thing for us when operating Breadfirst The challenge in this strategy is clarity, transparency, and fairness in the agreement between the two parties We estimate that in the first months, 60% of our revenue will come from here In terms of personnel issues, in this plan we are assuming that all personnel come from the locality However, in practice, there will be some difficulties for recruiting personnel in Da Lat because this is currently a tourist city and the lack of human resources is true In this case, we will recruit workers from neighboring cities and accept part of the cost of living if these employees have potential Regarding the financial picture, I found the numbers very healthy It is possible that in reality there will be differences, however, the ROI rate of 77% from the first year can help us cover the actual issues The estimates in the article will be our own KPIs in practice For example: In addition, there is still a sales category that we can still develop into a big revenue source: cafe According to this plan, we are open from 13:00 to 18:00 to sell drinks But in fact, if we can arrange personnel and manage costs, we will take advantage of this time to maximize revenue such as selling lunch, pastries, snacks, tea afternoon, etc Merchaindising is also an idea that will help us increase revenue for the restaurant and contribute to adding value These practices can be considered as environmentally friendly products, souvenirs, home-made food, etc 53 REFERENCES AND APPENDICES 9.1 REFERENCES What is a Concept Eatery?, Clique Hospitality Retrived from https://cliquehospitality.com/whatis-a-concept-eatery/ Viết Trọng, (2018, December 20) Da Lat: Thu hút 5,9 triệu lượt khách năm 2019, Lam Dong Online Retrieved from http://baolamdong.vn/dulich/201812/da-lat-thu-hut-tren-59trieu-luot-khach-trong-nam-2019-2925413/ Thibaut Is Vietnamese food really healthy?, citypassguide.com Retrieved from https://www.citypassguide.com/en/living/vietnam/health/blog/is-vietnamese-food-really-healthy Nguyễn Hải Triều and Mai Cẩm Linh [Infographic] Xu hướng Du lịch giới trẻ qua phân tích social media, Younetmedia.com Retrived from http://www.younetmedia.com/insights/infographic-xu-huong-du-lich-cua-gioi-tre-qua-phan-tichtren-social-media.html Da Lat (n.d.) In Wikipedia, Retrieved June 23, 2019, from https://vi.wikipedia.org/wiki/%C4%90%C3%A0_L%E1%BA%A1t điểm thú vị Da Lat du khách yêu thích https://dacsanDa Lat.com.vn Retrived from https://dacsanDa Lat.com.vn/5-diem-thu-vi-cua-da-lat-duoc-du-khach-yeu-thich/ Hoàng Ái, (2019, May 31) Da Lat nâng cao chất lượng lưu trú, http://lamdongtv.vn – website of Đài Phát – Truyền hình Lâm Đồng Retrieved from http://lamdongtv.vn/tin-tucn13107/da-lat-nang-cao-chat-luong-luu-tru.html Summary Report for: 35-2014.00 - Cooks, Restaurant Retrieved from https://www.onetonline.org/link/summary/35-2014.00 Mong Binh, (2019, May 10) Tại Sao Giấy Không Phải Là Giải Pháp Thay Thế Nhựa, Zero Waste Saigon Retrived from https://www.zerowastesaigon.com/tai-sao-giay-khong-phai-la-giaiphap-thay-the-nhua/?lang=vi 54 Pham Phu Ngoc Trai, (2016, September 22) CSR & phát triển kinh doanh bền vững, Forbes Việt Nam Retrived from https://forbesvietnam.com.vn/tieu-diem/csr-phat-trien-kinh-doanh-benvung-80.html Quang Thắng, (2019, July 14) Ngân hàng có lãi suất tiết kiệm cao tháng7?, Zing.vn Retrived from https://news.zing.vn/ngan-hang-nao-co-lai-suat-tiet-kiem-cao-nhat-thang-7post964803.html 9.2 APPENDICES CAPITAL EXPENDITURE Expenses Business registration and licensing fees Branding Rental deposit Renovation Demolition Signage Unit Quantit y Unit price set set month set set 1 Wall Door Wood bench m2 set piece Floor wood Floor tiles Wall painting Ceiling painting Toilet floor tiles Toilet wall tiles Door Plumping Electronic system Wifi and LAN Exhauting system Interior and Decoration Kitchen counter Table Bench m2 m2 m2 m2 m2 m2 set set set set set 25 25 75 50 23 1 1 10.000.000 10.000.000 Faỗade 5.000.000 2.000.000 1.000.000 ₫ Fit-out work 1.000.000 ₫ 500.000 ₫ 200.000 ₫ 200.000 ₫ 500.000 ₫ 300.000 ₫ 1.500.000 ₫ 10.000.000 ₫ 15.000.000 ₫ 3.000.000 ₫ 20.000.000 ₫ set piece piece 50.000.000 ₫ 1.500.000 ₫ 8.000.000 ₫ 20.000.000 ₫ 20.000.000 ₫ 15.000.000 ₫ Total 20.000.000 ₫ 20.000.000 ₫ 45.000.000 ₫ 191.900.000 ₫ 10.000.000 ₫ 10.000.000 ₫ 45.000.000 ₫ 2.000.000 ₫ 2.000.000 ₫ 25.000.000 ₫ 12.500.000 ₫ 15.000.000 ₫ 10.000.000 ₫ 2.500.000 ₫ 6.900.000 ₫ 3.000.000 ₫ 10.000.000 ₫ 15.000.000 ₫ 3.000.000 ₫ 20.000.000 ₫ 136.950.000 ₫ 50.000.000 ₫ 6.000.000 ₫ 8.000.000 ₫ 55 800.000 ₫ 5.000.000 ₫ 1.000.000 ₫ 300.000 ₫ 20.000.000 ₫ 1.800.000 ₫ 16.000.000 ₫ 5.000.000 ₫ 10.000.000 ₫ 4.500.000 ₫ 20.000.000 ₫ 7.200.000 ₫ 50.000 ₫ 250.000 ₫ set 10.000.000 ₫ piece piece piece piece piece piece piece piece piece set piece set 2 1 1 1 1 1 2.000.000 ₫ 10.000.000 ₫ 5.000.000 ₫ 2.000.000 ₫ 30.000.000 ₫ 4.000.000 ₫ 55.000.000 ₫ 5.000.000 ₫ 5.000.000 ₫ 50.000.000 ₫ 5.000.000 ₫ 5.000.000 ₫ 10.000.000 ₫ 202.800.000 ₫ 4.000.000 ₫ 20.000.000 ₫ 5.000.000 ₫ 2.000.000 ₫ 30.000.000 ₫ 4.000.000 ₫ 55.000.000 ₫ 5.000.000 ₫ 5.000.000 ₫ 50.000.000 ₫ 5.000.000 ₫ 5.000.000 ₫ POS Cukcuk iPhone iPad Stationery set piece piece set 1 1 1.500.000 ₫ 5.000.000 ₫ 3.000.000 ₫ 300.000 ₫ 1.500.000 ₫ 5.000.000 ₫ 3.000.000 ₫ 300.000 ₫ Small fridge Restaurant set-up Plates Small bowl Medium bowl Cutlery Napkin Tableware Tea set piece 3.000.000 ₫ piece piece piece set piece set set 60 60 60 40 300 30 20 30.000 ₫ 15.000 ₫ 25.000 ₫ 100.000 ₫ 20.000 ₫ 100.000 ₫ 150.000 ₫ 3.000.000 ₫ 26.900.000 ₫ 1.800.000 ₫ 900.000 ₫ 1.500.000 ₫ 4.000.000 ₫ 6.000.000 ₫ 3.000.000 ₫ 3.000.000 ₫ Water glass Cocktail glass Cocktail glass Cocktail glass Coaster piece piece piece piece piece 60 30 30 30 100 20.000 ₫ 50.000 ₫ 50.000 ₫ 50.000 ₫ 10.000 ₫ Chair Toilet Pending lamp Led ceiling light Speaker Camera piece set piece piece set set 20 10 15 Vases piece Plants Equipments Long inox table Fridge Double sink Single sink Oven Fryer Stove Charcoal griller Inox shelf Utensils and cooking ware Slow press machine Bar utensil Total 1.200.000 ₫ 1.500.000 ₫ 1.500.000 ₫ 1.500.000 ₫ 1.000.000 ₫ 643.550.000 ₫ 56 Expenses Human Resource Uniform Kitchen uniform Chef jacket Trouser Apron Kitchen shoes Kitchen towel Staff uniform Flannel Shirt Apron Pre-opening training Advertising Ads online Media production Printing menu Audit service Pre-opening inventory Kitchen inventory Bar inventory PRE-OPENING EXPENSES Unit Quantity Unit price Total 32.800.000 ₫ 32.800.000 ₫ piece piece piece piece piece 30 30 30 10 100 400.000 ₫ 300.000 ₫ 70.000 ₫ 300.000 ₫ 30.000 ₫ 12.000.000 ₫ 9.000.000 ₫ 2.100.000 ₫ 3.000.000 ₫ 3.000.000 ₫ piece piece 30 10 100.000 ₫ 70.000 ₫ set set set 1 50 10.000.000 ₫ 10.000.000 ₫ 20.000 ₫ 3.000.000 ₫ 700.000 ₫ - ₫ 21.000.000 ₫ 10.000.000 ₫ 10.000.000 ₫ 1.000.000 ₫ 5.000.000 ₫ 40.000.000 ₫ 10.000.000 ₫ 30.000.000 ₫ 98.800.000 ₫ Total 57 BREAKFAST Portion Selling price Food cost Cost margin Food 20.000 Meatballs 20gr ₫ 6.000 ₫ 60.000 Beef stewed 100gr beef ₫ Braised fish ₫ Ragout chic pieces 150gr chicken Pan egg ₫ 30% 25.000 ₫ 25.000 42% 6.000 ₫ 40.000 ₫ 24% 15.000 ₫ 30.000 38% 3.000 ₫ 20% 1.500 30gr pate ₫ meatball ₫ 1.500 Sunny side egg 20.000 eggs ₫ 6.000 ₫ Average 30% 31% Drink 30.000 Honey ginger jug 300ml ₫ Jasmin jug 300ml ₫ Lotus jug 300ml ₫ Black coffee glass 50ml ₫ Milk coffee glass 70ml ₫ Cacao 30gr ₫ Egg milk 150ml ₫ 5.000 ₫ 30.000 17% 5.000 ₫ 30.000 17% 5.000 ₫ 15.000 17% 5.000 ₫ 15.000 33% 6.000 ₫ 15.000 20.000 40% 6.000 ₫ 40% 5.000 ₫ Average 25% 27% 58 BAR Food Smash potatoes French fries Fish spring roll Chicken gizzard Dried ray fish Grilled mix Beef salad Braised fish Dried beef Coldcut Kingfish salad Roasted chicken Ribs Ragout BBQ ribs 150gr 200gr 10 pieces 200gr 150gr 200gr 300gr 200gr 100gr 300gr 70gr 500gr 300gr 300gr 50.000 ₫ 70.000 ₫ 70.000 ₫ 60.000 ₫ 120.000 ₫ 90.000 ₫ 80.000 ₫ 150.000 ₫ 150.000 ₫ 150.000 ₫ 180.000 ₫ 180.000 ₫ 120.000 ₫ 180.000 ₫ 15.000 ₫ 10.000 ₫ 22.000 ₫ 20.000 ₫ 45.000 ₫ 30.000 ₫ 23.000 ₫ 50.000 ₫ 55.000 ₫ 40.000 ₫ 60.000 ₫ 60.000 ₫ 60.000 ₫ 50.000 ₫ Average 30% 14% 31% 33% 38% 33% 29% 33% 37% 27% 33% 33% 50% 28% 32% Drink Cocktail Cocktail Cocktail Cocktail Cocktail Cocktail Cocktail Beer Beer Beer Beer Wine Wine Wine Wine 50ml 50ml 70ml 70ml 100ml 100ml 100ml bottle bottle bottle bottle 500ml 500ml 500ml 500ml 75.000 ₫ 75.000 ₫ 100.000 ₫ 100.000 ₫ 120.000 ₫ 120.000 ₫ 150.000 ₫ 25.000 ₫ 25.000 ₫ 90.000 ₫ 90.000 ₫ 100.000 ₫ 100.000 ₫ 120.000 ₫ 120.000 ₫ 25.000 ₫ 25.000 ₫ 30.000 ₫ 30.000 ₫ 30.000 ₫ 30.000 ₫ 35.000 ₫ 14.000 ₫ 14.000 ₫ 35.000 ₫ 38.000 ₫ 20.000 ₫ 20.000 ₫ 25.000 ₫ 25.000 ₫ Average 33% 33% 30% 30% 25% 25% 23% 56% 56% 39% 42% 20% 20% 21% 21% 32% 59 STAFF INFORMATION Shift Hours Probation time (month) Probation rate Hour rate KITCHEN 20.000.000 ₫ 64.102,56 ₫ 6.500.000 ₫ 27.777,78 ₫ 6.500.000 ₫ 27.777,78 ₫ 5.500.000 ₫ 23.504,27 ₫ 6.500.000 ₫ 27.777,78 ₫ Start month 1 80% 80% 80% 80% 80% 7.000.000 ₫ 24.475,52 ₫ RESTAURANT 18.000.000 ₫ 53.254,44 ₫ 8.000.000 ₫ 25.641,03 ₫ 5.000.000 ₫ 24.038,46 ₫ 5.000.000 ₫ 24.038,46 ₫ 3.000.000 ₫ 19.230,77 ₫ 4.500.000 ₫ 28.846,15 ₫ 7.000.000 ₫ 24.475,52 ₫ 6.000.000 ₫ 0 1 1 1 80% 80% 80% 80% 80% 80% Freelance 10.000.000 ₫ 0 Freelance 10.000.000 ₫ 0 Chef Cook Cook Cook Cook Dish washer Full-time Full-time Full-time Full-time Full-time 12 9 9 Split-shift 11 Manager Supervisor Server Server Server Bartender Security Marketing Marketing specialist Bar specialist Full-time Split-shift Full-time Full-time Part-time Part-time Split-shift Freelance 13 12 8 6 11 Basic 80% 60 6h KITCHEN Chef Cook Cook Cook Cook Dish- washer RESTAURANT M Supervisor Server Server Server Bartender Security x x x x 7h x x ROSTER MONTH TO MONTH 9h 10h 1h1 12h 13h 14h 15h 8h x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x 17h 18h 19h 20h 21h 22h x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x 16h x x x x x 61 6h 7h 8h ROSTER MONTH TO MONTH 9h 10h 11h 12h 13h 14h 15h 16h 17h 18h 19h 20h 21h 22h x x x x x x x x KITCHEN Chef Cook Cook Cook Cook Dish- washer RESTAURANT Manager Supervisor Server Server Server Bartender Security x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x 62 6h 7h 8h ROSTER MONTH TO MONTH 12 9h 10h 11h 12h 13h 14h 15h 16h 17h 18h 19h 20h 21h 22h x x x x x x x x x x x x KITCHEN Chef Cook Cook Cook Cook Dish- washer RESTAURANT Manager Supervisor Server Server Server Bartender Security x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x x 63 ... Breadfirst a Vietnamese Eatery and Bar Inspired by the Japanese manga called Shinya Shokudo, Breadfirst is designed to be a wooden bar with an open kitchen located in the center and surrounded... Vietnamese dishes, served by a Vietnamese staff, and for Vietnamese customers Foods are expected to be the main tune of Breadfirst and we would love to raise people's awareness of Vietnamese culinary culture... cakes, and pastries - Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking - Keep records and accounts - Plan and price menu items Working shift 6am – 2pm and 2pm