Nguyen Hai NamGroup’s member attached belowClass: 3Major: Hospitality Management Trang 2 GROUP EVALUATIONNameStudent IDContent has beenimplementedEvaluate%Signature1 Mai Huy Khang 71800
INTRODUCTION AND F&B BUSINESS TYPE
Our team has chosen to establish a medium-sized restaurant that offers full meals at affordable prices, focusing on high selling capacity while maintaining a moderate profit margin This strategy is driven by the demand for quality products in our target market, ensuring that we meet customer needs effectively.
Our restaurant offers a diverse selection of nutrient-rich foods and beverages sourced from high-quality fruits and ingredients We focus on providing healthy meal options, serving delicious breakfast and lunch, along with a variety of drinks available throughout the day.
One of the key strengths that provides a unique selling proposition and competitive edge in the restaurant industry is the integration of information technology By developing an application that allows customers to personalize their data, the restaurant can offer tailored recommendations for meals and beverages that align with individual body shape goals.
Our business model is dedicated to transforming people's awareness and habits regarding nutrition, emphasizing the significance of meals in enhancing their lives and promoting a healthier society.
FESIBILITY OF THE BUSINESS MODEL
Sky Garden offers 3,000 well-managed apartments in the Phu My Hung urban area, known for its civilized community where over 80% of residents are foreigners, primarily Koreans Located just 5 km from District 1, it provides convenient access to the city's amenities, making it one of the most livable areas The development is in close proximity to major commercial centers like Vivo City, Lotte Mart, and Crescent Mall, all within 1-3 km Residents benefit from a variety of educational institutions, including kindergartens, district schools, and international universities Amenities include a park on the first floor, a 150-shop walkway, a gym, swimming pool, and convenience store The spacious parking garage of 14,129 m² is divided into three areas with separate entrances, enhancing convenience for residents and visitors alike This makes Sky Garden an ideal choice for F&B businesses looking to capitalize on the area's potential.
The studies about citizens’ eating behaviors in the local area have been taken. There are two main segmentations which are Koreans and Vietnamese live and work surrounding.
Koreans maintain a disciplined approach to their diet and lifestyle, prioritizing health and nutrition Fast food consumption is minimal, and fresh fruit is typically purchased on a weekly basis, reflecting their commitment to wholesome eating habits.
A significant portion of consumers, 41.4%, purchase fruits daily, while 22.2% buy them 2 to 3 times a week, influenced by factors such as freshness, price, and sweetness Watermelon and apples are popular choices, with younger individuals under 20 favoring tangerines, strawberries, and bananas In contrast, older consumers tend to prefer oriental melons, tomatoes, and persimmons Gender preferences reveal that men are drawn to Asian watermelon and pears, while women favor grapes, strawberries, and peaches Additionally, the culture of gathering with friends and family for drinks after work or on weekends indicates that these consumers represent a frequent customer demographic.
According to YouNet Media, 31% of discussions among 3,081 participants in Vietnam revolve around the motivation to adopt healthier eating habits to enhance overall quality of life Many view healthy eating as a challenging yet rewarding new habit that benefits both physical and mental well-being in the long run This shift in mindset also leads to increased interest in sports and a preference for natural, chemical-free household products, often sourced from fruits Consequently, our business can effectively attract this health-conscious group to visit our store daily.
Situated on Pham Van Nghi Street, the location boasts numerous restaurants and supermarkets, making it a bustling area frequented by residents of Sky Garden This high foot traffic not only enhances visibility for the store but also provides a convenient pathway for pedestrians Its proximity to Nguyen Van Linh Street allows customers to easily locate the business on Google Maps with a simple right turn from the one-way road These strategic advantages create a competitive edge in attracting customers.
To establish and uphold a strong brand, selecting high-quality suppliers is crucial, as they significantly influence our product quality We adhere to strict guidelines for choosing materials to ensure that all aspects meet exceptional standards.
When sourcing fruit, it is essential to obtain a clear certificate of production address, whether the fruit is imported or domestic Consumers prioritize quality and price, ensuring they enjoy the best-tasting fruit Additionally, clean fruit sources are crucial, requiring food safety quarantine and organic certificates The current trend leans towards organic fruit, which is cultivated without chemicals, offering optimal nutrients Furthermore, fruits transported from farms to supermarkets are kept refrigerated without chemical preservatives Therefore, careful selection of sources is vital, and we actively seek wholesale prices directly from fruit growers who meet these stringent demands.
This purchasing strategy ensures a reliable and fresh supply of fruit while reducing import costs by eliminating intermediaries Additionally, the proximity of shops to convenient stores, such as Circle, enhances accessibility for consumers.
K, K-mart, etc.) and large shopping malls (Crescent mall, Vivo city, etc.) And finally,Tan Quy market on Nguyen Thi Thap street has all the necessary supply for the businesses.
This business model requires a 150 square meter space with an upstairs area, providing ample room for a bar setup and the installation of essential equipment It is ideal for arranging tables and chairs to accommodate guests comfortably.
Picture 2.1 In front of the rental ground of the restaurant
The prominent junction, bustling with people and traffic, enhances brand visibility Additionally, its strategic location along hiking routes and elevated curbs ensures it remains unaffected by roadside litter or other disruptions.
Picture 2.2 and 2.3 Outside and surrounding areas of the restaurant
The tree-lined road creates a refreshing and tranquil atmosphere, ensuring guests feel comfortable and at ease while dining The spacious road facilitates the easy transport of goods for trucks, enhancing logistics Additionally, customers benefit from convenient parking options, with garages located just three houses away, making visits hassle-free whether arriving by car or motorbike.
Picture 2.4 The atmosphere and transportation at the restaurant position Local market area
The Vitamix fruits shop primarily serves the Phu My Hung urban area, with a specific focus on residents of the Sky Garden 3 apartment and its nearby surroundings.
Phu My Hung, established as Vietnam's first fully planned urban area post-1986, stands as Asia's largest urban development designed to international standards As of 2018, its population exceeds 30,000, with over 50% comprising expatriates from various countries.
Phu My Hung Development Co., Ltd attracts a diverse community from various Asian countries, notably Korea, Japan, Taiwan, and China Market research indicates that retail spaces in densely populated areas with modern infrastructure are highly sought after Consequently, brands are keen on securing convenient premises within Phu My Hung's apartments The area boasts a knowledgeable community with high incomes and a preference for quality services, making it an appealing location for major global brands, akin to downtown Saigon Additionally, Phu My Hung features over 20 health facilities, 30 educational institutions, and numerous restaurants, shops, and entertainment options, alongside expanding public utilities like parks and community facilities.
Sky Garden, situated on Nguyen Van Linh Avenue at the western gateway of the Phu My Hung urban area, offers a prime location for travel and transactions This expansive project, comprising three phases (Sky Garden 1, 2, and 3), spans over 10.4 hectares with 42 blocks and accommodates more than 3,000 households The ground and second floors feature a variety of amenities, including shops, restaurants, banks, showrooms, supermarkets, gyms, and spas Residents benefit from proximity to schools, hospitals, kindergartens, and the Phu My Hung exhibition and convention center, with convenient access to Districts 1, 3, 4, 5, and 8 in just 10 minutes Sky Garden is home to a vibrant community, including many Japanese and Korean residents, as well as individuals from the United States, Canada, and other countries.
Household size 3 – 4 persons/ household (1- 2 children) Monthly living expenses >60% population above 1000$
MENU
A menu serves as a comprehensive list of all the dishes and beverages offered by a restaurant, typically featuring appealing illustrations and prices to facilitate customer selection A visually striking and unique menu captures diners' attention, encouraging them to explore and order a wider variety of dishes.
Usually, the menu is divided into 3 main categories, which are: Buffet Menu, A
La Carte Menu and Set Menu or Table D' Hôte Menu.
A buffet offers guests a fixed price for unlimited access to a diverse menu, allowing them to select from a wide variety of dishes Restaurants typically charge a fee per attendee, necessitating careful calculation of food costs for each meal Buffet menus are often more intricate and extensive compared to other dining options.
A la carte, a French term, refers to a menu style commonly found in restaurants worldwide, allowing customers to select individual dishes based on their preferences This menu format presents a diverse range of options, from appetizers to desserts, with each dish priced separately and organized by categories for easy selection.
Set menu or Table D' Hôte menu:
Table D'hôte, a French term meaning "the table of the host," refers to a set menu offered at a fixed price, typically featuring a selection of 5, 7, or 9 dishes This curated menu includes a variety of food and drinks chosen in advance by restaurants or eateries, providing diners with a complete dining experience.
Our team opted for an A la carte menu to align with a fast and convenient business model, allowing customers to select individual dishes based on their preferences This menu style is prevalent in Vietnamese restaurants today, offering guests the freedom to choose any dish that suits their tastes and the size of their party Additionally, the A la carte format enables us to easily introduce and update new dishes, particularly themed menus for special occasions such as Valentine's Day, International Women's Day, and Singles' Day, to attract more customers.
The menu features a variety of well-organized dish categories with clearly printed prices, making it easy for customers to select their meals By combining food and beverage options, the restaurant offers a flexible dining experience ideal for delivery and take-away services Additionally, a thoughtfully designed menu that aligns with the restaurant's style and target audience enhances its uniqueness, providing a competitive edge in the market.
The menu features dishes primarily in white and green hues, evoking a sense of freshness and health These colors represent wholesome meals crafted from fresh, clean ingredients, ensuring customers feel comfortable and satisfied with their choices Accompanying images of the restaurant's dishes allow patrons to easily visualize and select the options that best suit their preferences Additionally, all dishes are offered at reasonable prices, ensuring consistent value for the same quality and portion size.
Picture 3.1 The menu of beverage in healthy food
The restaurant's food menu stands out by categorizing dishes to meet specific dietary needs, such as muscle gain, fat loss, and overall nutrition This thoughtful classification allows customers to easily find healthy food options tailored to their goals, making it especially convenient for those new to healthy eating who may struggle with menu choices.
Picture 3.2 Healthy fruits drink menu
The drink menu features a visually appealing design with deep, warm tones, categorized into three main sections: smoothies, juices, and tea Each offering is crafted from fresh, high-quality fruits, following healthy recipes, with prices ranging from 30,000 to 50,000 VND This variety ensures that customers enjoy delicious and nutritious options, while the menu's neat and attractive layout makes it easy to navigate and select their preferred beverages.
Food cost percent (FC%) is crucial in determining the selling price of dishes in the restaurant and hotel industry The price of each dish varies based on cost aggregation, calculation norms, and the restaurant's size, ensuring it remains competitive without being too low to meet customer expectations The primary objective of FC% is to guide menu pricing, as restaurants strive to lower FC% to boost profits while maintaining reasonable menu prices.
In the restaurant industry, the appropriate food cost percentage typically ranges from 25% to 55%, depending on the specific standards and strategies of the establishment Leading experts suggest that the optimal food cost ratio for restaurants is around 35% Our restaurant categorizes food costs into two segments: beverage costs range from 18% to 21%, while food costs fall between 24% and 27%.
Food cost price = The initial food cost / Percentage of food costs.
For example, the initial cost of food for a glass of Orange juice in Our restaurant includes:
The total initial cost of 1 glass of orange juice is 9910 VND.
The selling price of 1 glass of orange juice (for FC% is 20%) will be calculated based on the formula for calculating food cost as follows: 9.910 x 20% = 49.550 VND.
The price of 49,550 VND for a glass of orange juice is competitive, as similar establishments typically charge between 35,000 VND and 55,000 VND for the same size.
Similarly, we also have the formula to calculate the food cost for 1 piece of pan- fried chicken breast at our store:
Chicken Indus chest: 150gr - 11.250 VND
The total initial cost of 1 piece of pan-fried chicken breast is 18.776 VND.
In this recipe, we adjusted the food cost percentage (FC%) to 25% to balance ingredient expenses and maintain customer affordability while achieving our desired profit margin.
The selling price of 1 piece of pan-fried chicken breast (for FC% is 25%) will be calculated based on the formula for calculating food cost as follows: 18.776 x 25% 75.000 VND.
The selling price of a single piece of pan-fried chicken breast is competitively set at 89,000 VND, aligning with the current market average for similar establishments.
To effectively calculate food costs for a menu, we identify ingredients, quantify them, and determine the unit price per serving, allowing us to confirm and adjust our food cost percentage (FC%) This process enables us to develop targeted strategies for reducing food costs, ultimately increasing profitability.
Examples for the analysis of competition:
DESIGN RESTAURANT ENGINEERING GRAPH
Menu engineering aims to enhance restaurant profitability by maximizing the profit per guest This involves analyzing the popularity and profitability of menu items and strategically positioning them to guide customer choices For instance, placing high-margin dishes in prominent spots can encourage guests to select those options, ultimately boosting overall revenue.
ITEM / TÊN MÓN ĂN Ca琀昀ish 昀椀llet
Recipe NO / CÔNG TH C Ứ SÔỐ : 1
SECTION/ KHU V C Ự CHÊỐ BIÊỐN Kitchen
Por琀椀on Yield/ sốố l ượ ng kh u ẩ phầần 10 pax
Por琀椀on Cost/ giá thành kh u ẩ phầần: 1 pax
Food Cost percentage% chi phí th c ứ ăn : 25%
STT Names of ingredient Unit Quant T PRICE(1kg COST METHODE
1 All-purpose flour/ bot chien gr 150 23000 3450
4 Fillets catfish/ ca phi le gr 120 110000 13200
5 Olive oil/ dau o liu gr 5 230000 1150
6 Oyster sauce/ dau hao gr 5 56603 283,015
Table 4.1 : Standard recipe of Catfish fillet The price of material for formula:
All-purpose flour – 150 gram = 3450 VND
The price of standard food: 24%
Selling Price = Raw Food Cost of Item / Desired Food Cost Percentage. Selling Price = 18.533,015 / 24% = 74.132,06 ~ 75.000 VND.
ITEM / TÊN MÓN ĂN Pan- fried duck breast
Recipe NO / CÔNG TH C Ứ SÔỐ : 1
SECTION/ KHU V C Ự CHÊỐ BIÊỐN Kitchen
Por琀椀on Yield/ sốố l ượ ng kh u ẩ phầần 10 pax
Por琀椀on Cost/ giá thành kh u ẩ phầần: 1 pax
Food Cost percentage% chi phí th c ứ ăn : 25%
STT Names of ingredient Unit Quant T PRICE(1kg COST METHODE
1 Worcestershire sauce/ sot worcesters gr 5 300000 1500
2 Olive oil/ dau o liu gr 5 230000 1150
3 Chili sauce/ tuong ot gr 3 218543 655,629
7 DUCK BREAST (BONE IN)/uc vit (s gr 180 84000 15120
Table 4.2 : Standard recipe of Pan-fried duck breast The price of material for formula:
Duck Breast (Bone in) – 180 gram = 15.120 VND
The price of standard food:
ITEM / TÊN MÓN ĂNChicken Congee
Recipe NO / CÔNG TH C Ứ SÔỐ :16
SECTION/ KHU V C Ự CHÊỐ BIÊỐNKitchen DATE/ NGÀY :
Por琀椀on Yield/ sốố l ượ ng kh u ẩ phầần10 pax
Por琀椀on Cost/ giá thành kh u ẩ phầần:1 pax
Food Cost percentage% chi phí th c ứ ăn :25%
The actual cost of a menu item divided by your ideal food cost percentage (typically 25-55%).
Selling Price = Raw Food Cost of Item / Desired Food Cost Percentage. Selling Price = 18.766,629 / 25% = 75.066,516 VND.
STT Names of ingredient Unit Quant T PRICE(1kg COST METHODE
1 Uncooked short-grain white rice gr 100 29000 2900
3 Boneless, skinless chicken breast gr 150 98000 14700
4 Piece grated fresh ginger gr 1 70000 70
Table 4.3 Standard recipe of Chicken Congee The price of material for formula:
Uncooked short-grain white rice – 100 gram = 2.900 VND
Boneless, skinless chicken breast – 150 gram = 14.700 VND
Piece grated fresh ginger – 1 gram = 70 VND
Fresh corn, husked– 3 gram = 93 VND
Ground black pepper – 2 gram = 290 VND
The price of standard food: 25%
Selling Price = Raw Food Cost of Item / Desired Food Cost Percentage. Selling Price = 18.758/ 25% = 75032 VND.
ITEM / TÊN MÓN ĂN Seaweed soup
Recipe NO / CÔNG TH C Ứ SÔỐ : 1
SECTION/ KHU V C Ự CHÊỐ BIÊỐN Kitchen
Por琀椀on Yield/ sốố l ượ ng kh u ẩ phầần 10 pax
Por琀椀on Cost/ giá thành kh u ẩ phầần: 1 pax
Food Cost percentage% chi phí th c ứ ăn : 26%
STT Names of ingredient Unit Quant T PRICE(1kg COST METHODE
1 Dried Brown Seaweed (MJ Mart) gr 20 500000 10000
4 Soy sauce/nuoc tuong gr 3 41428 124,284
Table 4.4 Standard recipe of Seaweed soup The price of material for formula:
Dried Brown Seaweed – 20gram = 10000 VND
The price of standard food: 26%
Selling Price = Raw Food Cost of Item / Desired Food Cost Percentage. Selling Price = 19.705,284 / 26% = 75789,56 VND.
Table 4.5 Restaurant engineering menu How to calculate:
The total sold refers to the cumulative number of each item sold daily For example, the total sold includes Chicken Congee (4), Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating (6), Healthier Baked Chicken Breasts (5), Sauteed Shrimp with Spinach (6), Egg Clouds on Whole Grain Toast (3), and Garlic Butter Pan-Seared Salmon (6), resulting in a grand total of 30 items sold.
Popularity: is the popular of these dishes in your business model
= Total sold of each item / Total sale
For example: The popularity of Chicken Congee
= Total sold of Chicken Congee / Total sales = 6 / 30 = 20%
Item cost: is the cost of the material that we have calculated above by excel
For example: The cost of Chicken Congee = 18,751 VNĐ
Item sales price: is the price that you want to sell for that item.
For example: The price which we want to sell for Chicken Congee = 75,000 VNĐ Item margin: is the profit that between the Item cost and Item sale price
For example: The item margin of Chicken Congee
= Item sale price – Item cost = 75,000 – 18,751 = 56,249 VNĐ
Total cost: is the total of cost for that item
For example: The total cost of material of Chicken Congee
= Total sold x Item cost = 6 x 18,751 = 112,507VNĐ
Total revenue: is the total cost when selling with that price
For example: The total revenue of Chicken Congee
= Total sold x Item sale price = 6 x 75,000 = 450,000 VNĐ
Total margin: is the profit that between the total cost and total revenue
For example: The total margin of Chicken Congee
= Total revenue – Total cost = 450,000 – 112,507= 337,493 VNĐ
Profit rank: calculated based on the Item margin, look at the table and we see which item has the high margin
For example: The Item margin of Chicken Congee = 56,249, it is higher than the average margin so the profit rank of Chicken Congee is HIGH
Popularity rank: calculated based on the popularity, look at the table and we see which item has the high margin
For example: The Popularity of Chicken Congee = 20%, it is higher than the average popularity of other items so the profit rank of Chicken Congee is HIGH
And the other items are also calculated the same formula and from there we will know the matrix to find:
STARS - High Profitability And High Popularity
PLOW HORSES - Low Profitability And High Popularity
PUZZLES - High Profitability And Low Popularity
DOGS - Low Profitability And Low Popularity
Stars: High Profitability And High Popularity
Stars are highly profitable and popular menu items that are inexpensive to produce, making them essential for any restaurant A prime example is chicken congee, which boasts a high profit margin while keeping costs low To maximize its potential, restaurants must ensure they consistently have this dish available and actively promote it as a signature offering Furthermore, engaging with customers about pricing is crucial; asking for their feedback on whether the price feels reasonable can help tailor the dining experience and increase customer satisfaction.
Puzzles: High Profitability And Low Popularity
Certain items, such as Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating, offer high profit margins but struggle with low sales rates due to their unique ingredients Despite being a nutritious choice, the herbal components can make such dishes seem unappealing, as healthy foods are often perceived as bland and require an acquired taste To boost sales, it's essential to highlight the nutritional benefits and positive attributes of these dishes, fostering customer trust and encouraging them to try something new Additionally, repositioning these items in more prominent menu locations can enhance their visibility and appeal.
Plow Horses: Low Profitability And High Popularity
Plow horses are essential menu items that often feature pricier ingredients, and the key to enhancing their profitability lies in maintaining their quality For instance, Garlic Butter Pan-Seared Salmon should be preserved in its original recipe to ensure long-term sustainability for the business Instead of altering the recipe, it’s beneficial to introduce complementary products, such as salads, to enhance the dining experience Additionally, monitoring portion sizes is crucial; if customers consistently leave food on their plates, slightly reducing the portion while improving presentation can increase overall satisfaction and profitability.
Dog: Low Profitability And Low Popularity
Dogs on your menu are expensive to prepare and not popular with your guests, taking up valuable space that could be used for more profitable items For instance, the Egg Clouds on Whole Grain Toast may not resonate with the predominantly Asian clientele in the Korean and Vietnamese areas It may be beneficial to consider removing this dish from the menu or incorporating it into combo options to better align with customer preferences and enhance profitability.
PURCHASING AND STORAGE
To enhance portion control and quality assurance in our store, we have developed a comprehensive portion guide for each dish This system allows us to effectively monitor the weekly and monthly inventory of food materials, ensuring consistent servings and maintaining high food quality Additionally, it minimizes the risk of staff errors in food preparation, ultimately improving the overall customer experience.
Mint Leaves Grapefruit Juice 2gr
Passion Fruit Grapefruit Juice 20gr
Mint Leaves Watermelon Juice 2gr
Passion Fruit Watermelon Juice 5gr
Casaba Melon Casaba Melon Smoothies 180gr
Condensed Milk Casaba Melon Smoothies 5ml
Milk Casaba Melon Smoothies 10ml
Sugar Casaba Melon Smoothies 2gr
Ice Casaba Melon Smoothies 40gr
Syrup Sugar Mango Smoothies 2ml
Table 5.1 Portion control chart of healthy drinks
Chicken Bouillon Chicken soup 80gr
Black pepper Chicken soup 2gr
Sliced carrot Chicken soup 30gr
Soy sauce Chicken soup 3gr
Striploin beef Dry-heat beef striploin 90gr
Black pepper Dry-heat beef striploin 2gr
Dried thyme leaves Dry-heat beef striploin 1gr
Fresh rosemary Dry-heat beef striploin 0.2gr
Garlic Dry-heat beef striploin 2gr
Olive oil Dry-heat beef striploin 5gr
Salt Dry-heat beef striploin 3gr
Worcestershire sauce Sautéed duck breast 5gr
Black pepper Sautéed duck breast 2gr
Minced garlic Sautéed duck breast 3gr
Olive oil Sautéed duck breast 5gr
Salt Sautéed duck breast 3gr
Duck breast Sautéed duck breast 100gr
Chili sauce Sautéed duck breast 10gr
Chopped fresh parsley leaves Sautéed salmon 0.5gr
Cloves garlic Sautéed salmon 2gr
Olive oil Sautéed salmon 3gr
Skin-on salmon fillets Sautéed salmon 50gr
Unsalted butter Sautéed salmon 2gr
Table 5.2 Portion control chart of healthy foodThe import cycle of food materials:
To optimize our inventory management, we have established a bi-weekly import cycle for fresh food, specifically importing on Monday mornings and Thursday evenings This cycle spans four days, aligning with our observation that weekday sales typically lag behind weekend sales By balancing the frequency of selling over four weekdays and three weekend days, we ensure that our fresh produce, including fruits and vegetables, remains at peak quality, as these items can be stored for 3-4 days without spoiling This approach not only enhances the flavor of our offerings but also suits the operational scale of our store.
We analyzed the popularity and cost of each dish to determine the monthly servings and expenses For instance, if we sell 56 portions of orange juice per cycle, this translates to a total of 420 servings each month.
Quantity of servings per month: 56 (servings) x 30 (days) ÷ 4 (days) = 420 servings/ month
Cost of serving per month: 9.710 (cost per serving) x 420 (servings per month) 4.078.200 VND/ month
Table 5.3 The frequency of selling dishes
To calculate the total portion of each food item per cycle, we multiply the number of servings sold by the portion size of each dish For example, to prepare orange juice, we use 0.25 kg of oranges, 0.003 kg of honey, and 0.002 kg of sugar, anticipating sales of 56 servings per cycle This formula allows us to determine the total ingredient requirements for each dish efficiently.
Orange: 0.25 (kg) x 56 (servings) = 14 kg/cycle in total
Sugar: 0.002 (kg) x 56 (servings) = 0.112 kg/cycle in total
Honey: 0.003 (kg) x 56 (servings) = 0.168 kg/cycle in total
Besides, the cost per cycle for each item is calculated as follows:
Orange: 7.500 (VND) x 56 (servings) = 420.000 VND/cycle in total Sugar: 960 (VND) x 56 (servings) = 53.760 VND/cycle in total Honey: 1.250 (VND) x 56 (servings) = 70.000 VND/cycle in total
Table 5.4 Amount of purchasing ingredients of oranges juice per cycle
It can be calculated in the same way for other food in our shop as follows:
Table 5.5 Amount of purchasing ingredients of several dishes per cycle
Table 5.6 Import plan of orange products
To effectively manage orange inventory, we establish a weekly import and export table, assuming two import cycles For instance, starting with an import of 14 kg of oranges, if 3 kg are sold on Monday, the theoretical closing stock would be 11 kg However, actual inventory may slightly differ, resulting in a closing stock of 11.01 kg This actual inventory figure becomes the opening stock for the next day, allowing for consistent calculations throughout the subsequent import cycle It's important to note that inventory levels can be adjusted based on varying sales frequencies.
To effectively manage inventory and optimize food costs, it is essential to calculate the total portion sizes of dishes and adjust quantities during imports Additionally, determining the cost per serving on a monthly basis allows for better control over food material expenses By adopting this approach, businesses can minimize food waste, reduce costs, and achieve projected revenue targets.
To optimize our supply chain, we categorize all food materials, allowing us to effectively manage import and export timelines Perishable items will be imported every four days, while non-perishable goods will be brought in at least once a month, depending on sales frequency and storage capabilities.
PERISHABLE FOOD NON- PERISHABLE FOOD
Skinless chicken breast Soy sauce
Table 5.7 Classification of food categories
Storage and preservation of food materials
Based on the table of non-perishable and perishable food above, we have advanced the way to preserve and store several typical food materials in our store.
To ensure optimal freshness, fruits and vegetables should be stored at temperatures between 0 to 5 degrees Celsius, which is typically maintained in the refrigerator's vegetable compartment It's important to keep apples and oranges separate from other fruits and vegetables, as they produce ethylene gas, which can negatively affect the ripening process of other produce.
Milk should be stored in a cool, dry place until its production and expiry date, and once opened, it must be refrigerated at 4-5 degrees Celsius and consumed within three days Yogurt, on the other hand, should be kept refrigerated at a temperature of 4-8 degrees Celsius and eaten immediately after opening.
Eggs can be stored in the refrigerator for 7- 10 days to prevent spoiling due to the hot weather in Sai Gon.
Certain meats, including beef, pork, chicken, duck, and fish like salmon, can be stored in a refrigerator at -18 degrees Celsius To ensure freshness, it is essential to wrap the meat in moisture-proof paper or plastic wrap.
Name of fruits Method Storage term
First, you need to peel, remove nodes, cut into pieces and put them in a box Then, scrimp a few drops of lemon juice above them, cover tightly and refrigerate.
Watermelon is a unique fruit characterized by its thick rind and high water content, making safe transportation essential To preserve its quality, it is crucial to avoid damage such as tearing, bruising, or breaking during handling and transit.
Besides, wrap melons by cling film, then keep it in a dry place and away from the sunlight.
Papaya, mango Let it ripen in an airy and cool place, and then put it in the refrigerator.
Put it in a reticule in the fridge immediately.
To extend the freshness of oranges and grapefruits, start by cutting the stalks and applying a small amount of lime juice to the cuts This simple step helps inhibit bacterial growth, ensuring the fruit remains fresh for a longer period.
10 days entering the orange knob that can rot the fruit inside.
It's important to note that when cutting certain fruits, it's advisable to avoid doing so on rainy days This practice helps prevent excessive water absorption and minimizes the risk of waterlogging.
Finally, store them at room temperature where they are away from direct sunlight and rain Additionally, we should cover them with a layer of reticular fabric.
Table 5.8 Preservation of food materials Non- perishable food
Many types of food can last for several months or even over a year, making their storage and preservation simpler than that of fresh foods Here are some important tips for effectively preserving these items.
They can be stored at room temperature where there is a cool and dry place with no direct sunlight.
Check the status of the can, bottle or its package every week in order to prevent spoiling.
Check the label on individual products for expiration information and note it on the control system.
FOOD AND BEVERAGE PRODUCTION AND SERVICE57
HACCP, or Hazard Analysis Critical Control Point, is a systematic approach designed to enhance food safety by identifying potential hazards in the food production process This system focuses on the analysis and management of biological, chemical, and physical risks from the initial stages of raw material production and procurement through to the manufacturing, distribution, and consumption of the final product.
At our restaurant, we prioritize food safety by implementing HACCP protocols throughout the entire food handling process This includes proper storage and refrigeration of meat and poultry, maintaining separation between raw and cooked foods, and ensuring leftovers are refrigerated and reheated correctly to prevent bacterial growth Our staff is trained to follow stringent cooking and cleaning procedures, ensuring that every meal served meets the highest safety standards.
HACCP is so important because it:
Prioritizes and controls potential hazards in food production.
Controlling major food risks, such as microbiological, chemical and physical contaminants
Provides the framework to produce foods safely and to prove they were produced safely.
Focuses on prevention and control of potential food safety hazards rather than inspection.
The article addresses various food safety hazards, including those that are naturally present in food, introduced by environmental factors, or caused by manufacturing errors Key hazards discussed include biological threats like bacteria and viruses, chemical risks such as pesticide residues and mycotoxins, and physical dangers including metal and glass contaminants.
Various customers in the food chain required their suppliers to have certified HACCP systems.
Provide businesses with a cost-effective system for control of food safety, from ingredients right through to production, storage and distribution to sale and service of the final consumer.
Benefits of HACCP a) For business
HACCP-based procedures offer businesses an efficient and cost-effective framework for ensuring food safety, encompassing everything from ingredient sourcing to production, storage, distribution, and ultimately, the sale and service to the final consumer.
Implementing HACCP-based procedures enhances food safety management and integrates seamlessly with existing quality management systems This approach fosters teamwork and boosts efficiency among staff, ultimately improving overall task performance.
Food safety standards increase will ensure the level of trust and loyalty of customers Thereby helping to increase sales and purchase frequency
Ensuring legal compliance not only fosters trust with suppliers but also creates a competitive advantage for the restaurant This approach serves as a benchmark for evaluating quality and enhancing brand value, ultimately benefiting customers.
All products offered must be food safe and hygienic to eliminate health risks Properly stored and hygienic food and beverages enhance nutrition, boost work productivity, and help reduce stress levels.
Implementing HACCP enhances awareness of clean foods and beverages, fostering positive habits in consumers when selecting and using products for themselves and their families This increased awareness not only promotes healthier choices but also supports public health initiatives, benefiting government efforts in ensuring food safety and quality.
Effective management of animal and poultry diseases is crucial for public health, ensuring the control of supply and processing facilities By implementing robust disease control measures, we can safeguard against infections and minimize the impact on public health Additionally, optimizing budgetary resources helps reduce costs associated with medical examinations, treatments, and disease management strategies.
Consists of 7 principles of HACCP
Implementing this principle requires outlining the process steps and pinpointing potential significant hazards The HACCP team concentrates on hazards that can be prevented, eliminated, or managed through the HACCP plan Each hazard's inclusion or exclusion is justified, and possible control measures are identified.
In our restaurant, hazard identification emphasizes the critical stages from pre-processing to cooking, ensuring the final product is safe and high-quality During the early processing of perishable foods, potential hazards can arise from improper food storage near spoiled items, chemicals, or trash Additionally, leaving meat and fish exposed for extended periods can significantly compromise their quality and nutritional value due to fluctuating storage temperatures.
One significant kitchen hazard is the improper use of specialized tools, as kitchen staff often utilize the same equipment for various food types For instance, scissors may be used to cut both vegetables and fish, while knives are employed for meat and fruits This practice not only diminishes the quality of dishes but also poses a risk of cross-contamination, endangering the health of customers dining at the restaurant.
Principle 2 - Identify the Critical Control Points
A critical control point (CCP) is a point, step or procedure at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels.
In our restaurant, a critical control point (CCP) can address multiple food safety hazards, or conversely, several CCPs may be necessary to manage a single hazard For example, cross-contamination can happen with various meats, fish, or even vegetables, making it essential to store different food items separately This includes utilizing plastic wrap and maintaining designated areas in the refrigerator to prevent contamination.
The number of Critical Control Points (CCPs) required varies based on processing steps and the necessary controls to ensure food safety For example, when preparing smoothies, we must assess the color, storage conditions, and freshness of the ingredients during pre-processing to determine their suitability for use Similarly, when processing fried meat, it is essential to monitor temperature standards, oil condition, and cooking time to ensure the meat is thoroughly cooked and safe for consumption.
A critical limit (CL) is the essential maximum or minimum value that must be maintained at a Critical Control Point (CCP) to effectively prevent, eliminate, or reduce food safety hazards to acceptable levels Typically, critical limits are quantified using scientific measures such as time, temperature, water activity (Aw), pH, or weight, all of which are grounded in scientific research and regulatory guidelines.
Eliminated time: before expired day
Temperature storage condition: -18 C for chicken, duck, beef meat and o from 0 C to 5 C for vegetables o o
The time of storing after unboxing: usually 2 or 4 days for fresh food, and a month for unperishable food
HUMAN RESOURCE
Designing a suitable Organization structure chart
Human resource management involves the strategic development, training, and utilization of an enterprise's workforce to maximize employee potential Effective management of human resources enables businesses to harness the full capabilities of their staff The primary role of human resource management is to establish, guide, and oversee the workforce to align with the organization's business strategy Based on our business model, the structure of human resources is organized accordingly.
Model 7.1 The human resource structure model
Our business model focuses on on-site and take-out drinks, utilizing a small team of part-time employees to optimize costs and enhance performance By employing part-time staff, we encourage a motivated work environment where employees earn based on their hours worked, fostering a greater sense of engagement and productivity In contrast, full-time employees, such as the store manager and assistant, will oversee operations and manage part-time staff, ensuring efficient task delegation and a cohesive team dynamic.
The working shift of our model will have 2 main shifts and 3 broken shifts for all employees:
+ Morning Shift: from 6 AM – 2:30 PM
+ Afternoon Shift: from 2 PM – 22:30 PM
The business operates with a total of employees divided into two main shifts, focusing on breakfast and lunch service The morning shift A consists of six staff members, including two kitchen staff, one manager, two bartenders/cashiers, and one service personnel Notably, no food is served during the afternoon shift.
B will be less than 4 people with each department consisting of 1 manager, 2 bartenders, cashiers, and 1 waiter.
Full-time employees earn a basic salary ranging from 5,000,000 VND to 6,500,000 VND, with the potential for monthly bonuses based on individual sales performance Part-time staff receive an hourly wage of 20,000 VND, while kitchen staff earn 25,000 VND per hour.
Picture 7.1 Basic salary sheet for full staff Allotment of work schedule
During each shift, a dedicated manager oversees employee performance and productivity, ensuring a smooth operation In the event of emergencies or complaints from guests or staff, management promptly addresses these issues to maintain customer comfort and demonstrate the store's professionalism Additionally, the specific responsibilities for each position are clearly defined.
Picture 7.2 Example of allotment of work schedule
Picture 7.3 Example of salary structure
Human resources are crucial in enhancing employee motivation and driving sales growth within a restaurant To incentivize performance, the store manager receives the highest bonus percentage at 0.45%, fostering excitement in achieving sales targets In contrast, assistants earn slightly less at 0.35%, while part-time employees receive a minimum of 0.15% Kitchen staff are compensated at 0.20%, highlighting the importance of rewarding all team members to support the restaurant's development.
In conclusion, with the bonus and welfare calculation mechanism applied to the restaurant, we have effectively used the budget (25%) 56 million VND for personnel costs as the original financial plan.
Position Morning shift (6 am) Night shift (2 pm)
Manager Check out the area around the
Check staff manner and attendance
Check the change for the customer
Check hygiene Check staff manner and attendance
Assign works to staff Remind staff to turn on the lights, turn off the lights (5pm)
Ensuring safety, security and hygiene standards in the warehouse system
Ensuring safety, security and hygiene standards in the warehouse system
Check and update goods the day before
Check import and export goods
Check import and export goods Summary of bills of the day Compose goods according to the request.
Import and export goods according to regulations
Make sure all goods have minimum inventory level
Clean, check the label - conformity stamp and quality of goods before using
Sort, classify and store goods in a systematic and easy-to-search warehouse
Support for other arising tasks when the Manager requests
Bartender Turn on the coffee machine
Prepare ingredients and materials according to recipe and menu.
Prepare ingredients and materials according to recipe and menu
Check goods to import orders Check goods to import orders.
Quality control of incoming goods, as well as all ingredients in the preparation.
Dispose of spoiled ingredients such as fruit.
Prepare all necessary and qualified preparation tools.
Receive order and make drinks according to customer's request
Cleaning cups, glasses, spoons, blenders,… Hand over the work to the night shift staff
Chef staff Carry out cleaning of the processing area, and the tools used to process dishes according to regulations
Inspect goods, food entering including quantity and quality
Checking raw materials and foodstuffs from the previous work shift for appropriate handling, minimizing the waste of raw materials.
Carry out cleaning of the processing area, and the tools used to process dishes according to regulations Inspect goods, food entering including quantity and quality
Arrange processing tools, machinery, equipment, spices, cooking ingredients in order, right place.Checking raw materials and foodstuffs from the previous work shift for
Prepare the ingredients, utensils and equipment for food processing appropriate handling, minimizing the waste of raw materials
Update and notify suspended dishes or specials of the day to kitchen staff and relevant departments.
Conduct kitchen cleaning with other staff members before the end of the shift Hand over the work to the night shift staff
Update and notify suspended dishes or specials of the day to kitchen staff and relevant departments.
Receive orders from customers, perform assignments for kitchen staff
Directly processing the dish according to the process
Cleaning the work area (yard, furniture, table cloth )
Cleaning the work area (yard, furniture, table cloth.…)
Arrange signboards Arrange the parking area Prepare service tools (hot and iced tea cups, ashtray, icebox, coaster.…)
Check service tools Turn on the lights, turn off the lights (5pm)
Check and turn on the air- conditioner
Hand over the work to the night shift staff
Notice necessary information to guests
Table 7.1 Daily shift guide list
Policies to limit and control employee job hopping rates
Retaining employees is a significant challenge for business owners, making it crucial to implement effective retention strategies One key approach is to ensure timely salary payments, ideally within five days after the month ends, which helps maintain employee confidence and reduces turnover Delaying salaries can prevent the recruitment of similar positions and allows businesses to manage cash flow during low-income months, ultimately motivating employees to enhance productivity Additionally, offering long-term contracts with attractive compensation packages fosters loyalty and encourages employees to invest their efforts in the company While many businesses adopt these methods to improve retention and address urgent issues, it's essential to apply them correctly; otherwise, extending pay periods could lead to negative consequences Implementing a bonus policy for high-performing employees can further incentivize productivity and commitment.
Employee loyalty and motivation are significantly influenced by salary and bonus policies It's essential for restaurant positions to offer competitive base salaries and ensure employees receive service charges from business operations quarterly Clear guidelines for salary increases and promotion timelines are crucial, along with performance-based bonuses for exceeding revenue targets For instance, when revenue surpasses 1 million, allocating 20% of the excess to employee rewards fosters a proactive work environment Additionally, establishing a competitive atmosphere and recognizing achievements through a corporate rewards program can enhance employee performance Timely and specific compliments for commendable actions reinforce the value of employees' contributions, ensuring they feel appreciated and motivated in their roles.
A study revealed that 59% of food and beverage employees frequently change jobs within three years, largely due to unmet expectations and ineffective human resource management To address this issue, it is essential to implement a strategic recruitment plan that includes hiring every six months This approach ensures a continuous influx of experienced employees, maintaining high-quality staff levels Additionally, it streamlines the training process, as seasoned employees can effectively mentor new hires, reducing training burdens and enhancing service quality By rewarding employees for their training contributions, this strategy not only mitigates turnover but also fosters a proactive work environment, ultimately improving employee retention.
Probation is a one-month legal process that allows companies to evaluate whether a candidate is a good fit for the organization while the candidate assesses if the company meets their expectations This mutual evaluation ensures that both parties can make informed decisions about a long-term partnership If an employee's performance is deemed unsuitable, businesses can assist them in finding new opportunities Conversely, candidates have the freedom to leave if they feel the company isn't the right fit This approach helps maintain high staff quality and effectively manage turnover rates.
Evaluate the candidate's capacity to help recruit the right people from the input:
Accurately assessing employee capabilities allows businesses to select the right individuals, reducing early turnover due to mismatches in skills or culture Effective human resource training is crucial for employee development, enabling organizations to create tailored career paths that encourage retention and commitment By understanding candidates' competencies, businesses can design an efficient onboarding process that helps new hires acclimate quickly, fostering enthusiasm and confidence in their roles.
To boost employee productivity, it's essential to establish a clear career path that motivates staff to advance within the company Employees seek not only job stability but also opportunities for growth, which drives their commitment to the business By categorizing positions into various ranks, such as fresher, junior, and senior in service roles, organizations can create structured advancement opportunities Every six months, employees who meet their performance goals can participate in a skills evaluation contest for potential promotions, with salary increases of $20,000 to $22,000 per hour upon leveling up This commitment to professional development not only enhances employee quality but also attracts top talent to the organization.
MARKETING
The STP model begins with market segmentation, which involves dividing a broad market into identifiable and distinct groups This process utilizes various criteria, such as demographic, geographic, psychographic, and behavioral variables, to effectively categorize the market.
To effectively address diverse customer needs, our organization must embrace market segmentation, categorizing customers into groups with shared characteristics and requirements This targeted strategy enables us to customize our offerings in a cost-effective manner, providing a significant competitive edge over rivals who rely on a generic, one-size-fits-all approach.
Geographic market segmentation focuses on specific geographic units like countries, states, and cities, as well as factors such as climate and cultural preferences This approach helps businesses understand location-based attributes of their target market, allowing them to effectively meet the diverse needs and wants of customers across different regions Compared to demographic, psychographic, or behavioral segmentation, geographic segmentation is simpler to implement, as identifying a person's location is more straightforward than analyzing their psychological traits or behavioral patterns.
City: the business model was opened in Sky Garden apartment complex in District 7, Ho Chi Minh City.
Sky Garden features 3,000 well-managed apartments and well-maintained public utility buildings, fostering a civilized community where over 80% of residents are foreigners, primarily Koreans The surrounding area also hosts numerous office buildings, contributing to a vibrant atmosphere Located in Ho Chi Minh City, which lies in the subequatorial monsoon tropics, the climate is characterized by consistently high temperatures year-round, with distinct rainy and dry seasons The rainy season spans from May to November, while the dry season lasts from December to April, significantly impacting the local landscape.
Geographic segmentation is an effective strategy for small businesses with budget constraints, enabling them to target a specific local or regional audience By concentrating their marketing efforts on a defined area, these businesses can optimize their resources and minimize wasteful spending.
Demographic segmentation divides the market into smaller categories based on demographic factors, such as age, gender, and income.
Segmenting the market into smaller groups allows businesses to gain deeper insights into their target audience, enabling them to tailor advertising strategies that effectively meet the specific needs of each segment This approach is widely regarded as a cost-effective method for targeting potential customers.
Age range: from 15 to 50 years old
Income: average income of over 10 million per month
Occupation: students, office workers, banking staffs and residents of Sky Garden
Demographic targeting relies on measurable and observable data such as age, gender, and location, while psychographic targeting delves into the internal traits and values of potential customers Understanding these intrinsic characteristics enables marketers to create highly personalized advertising strategies, enhancing the personal value proposition and significantly increasing the likelihood of making a sale.
Basically, psychology will solve IAO (I - Interest, A- Activities, O- Opinions). These factors seek trust and emotion in customers, and do not stop at age or gender. Interests:
Focus on the ingredients of the dish, the juice.
A quiet place to study and work
Fast &Healthy food for Breakfast Lunch
The food is reasonably priced and fruits’ product quality is guaranteed Wanting to improve their health
Thinking of fruits as an essentially healthy food with healthy eating habits, who love and regularly buy and use fruit products
Customers who do not have time to cook
Behavioral segmentation categorizes consumers based on their interaction patterns with a company, linking behaviors to demographic factors like age, gender, location, income, and occupation This approach allows businesses to validate insights drawn from other segmentation data, enhancing their marketing strategies.
Behavioral segment includes the following types: (1) Segment by occasion of purchase; (2) Segmenting by search interests; (3) Segment by loyalty level; (4) Segment by usage level
Nice space for hanging out
Loyal customers provide us with the opportunity to earn their business first, making it more profitable to retain existing clients rather than pursuing new ones.
Understanding the value our customers derive from our products or services is crucial, encompassing aspects like marketing strategies and pricing We must assess whether customers receive what they anticipate in return for their investment and if our offerings effectively address their needs Additionally, identifying our target audience and focusing on attracting our ideal customers plays a vital role in this evaluation.
We prioritize understanding our frequent customers by analyzing their needs, habits, and preferences to enhance service quality and ensure satisfaction By collecting customer data, we effectively communicate new store promotions and special occasion gifts, fostering a friendly relationship that encourages repeat purchases.
We divide into 3 customer segments.
For domestic guest, there are 3 segments by ages.
Young people aged 15 to 22, often students, are increasingly shifting from fast food to healthier eating habits for better health and weight management With a decent income from family support and part-time jobs, they have the means to invest in nutritious foods Additionally, this age group enjoys visiting aesthetically pleasing water bars, which serve as popular spots for socializing and capturing memorable photos.
Individuals aged 22 to 35 typically include recent graduates who have entered the workforce and enjoy a stable monthly income ranging from 8 to over 10 million dong This demographic places a strong emphasis on health and seeks high-quality products, demonstrating a willingness to invest in superior food and beverages that align with their financial capabilities.
Adults aged 36 to 50, primarily married, tend to have higher incomes and a willingness to invest in quality food for health benefits As they enter the elderly demographic, there is a growing focus on health care and nutrition, leading them to seek out healthy food options to enhance their family's well-being This age group often purchases in bulk, prioritizing products that improve their family's standard of living.
The second component of the STP model is targeting, which involves identifying specific market segments that should be prioritized for a detailed marketing strategy.