CORIANDER RESTAURANT RESTAURANT DESCRIPTION PERSONAL DETAILS BUSINESS OBJECTIVES MISSION STATEMENT PREMISES Restaurant Description JOB FUNCTION SERVICES MARKET MARKETING 10 COSTS Restaurant Description • Name of restaurant: Coriander Restaurant • Type of company: Private Company The Coriander Restaurant will be located 30 Ho Xuan Huong Street The restaurant will be wholly owned and operated by Group The restaurant will service lunch, dinner during the week and weekends From Monday to Sunday: 8:00 am – 11:00 pm Personal details Business Objectives The primary objectives of the business plan for Restaurant are below: -To be the premier Vietnam-style restaurant -To provide quality meals at reasonable prices -To promote Vietnamese cuisine to travelers Mission Statement Our mission is to provide Vietnamese culinary experience unique and space in harmony with nature We will strive to achieve this goal by providing a source of fresh ingredients We always concerned about the interests of the customers and staff treat each and everyone with dignity and respect – just like we would at our own home Premises Some of the restaurant's equipment includes: •Refrigeration appliances such as refrigerators, cold storage, freezers, insulated tools •Tracking devices such as temperature change, air conditioners, dehumidifiers, ventilators, etc • Cargo equipment and materials such as counters, cabinets, tables, chairs, etc • Dining utensils in restaurants as bowls, plates, cups and cups, vases, cups, spoons, napkins, tablecloths, etc ORGANIZATION CHART GENERAL MANAGER ASSISTANT MANAGER CASHIER CHEF BEVERAGE MANAGER DINING ROOM MANAGER ASSISTANT CHEF KITCHEN STAFF BATENDER SERVER FOOD RUNNER JOB FUNCTION • The restaurant will employ 35 employees: manager, assistant manager, chef; assistant chef and staffs in kitchen, 14 servers, food runner, beverage manager, bartender, cashier, dinning room manager MANAGER  Take responsibility for the business performance of the restaurant •Recruit, train, manage and motivate staff •Maintain high standards of quality control, hygiene, and health and safety ASSISTAN MANAGER • Restaurant assistant managers run the staff when the manager is not on duty • Make sure employees perform a variety of tasks BEVERAGE MANAGER: • Prepare alcohol orders entire day for dining and room service • Supervise beverage staff working in bars • Ensure every alcoholic beverage ordered is paid FOOD AND BEVERAGE: The menu is a nice mix between the western, Vietnamese/ Asian kitchen the restaurant serves a selection of imported wines, beers, and soft drinks PARTY: Restaurant will bring an impressive feast Service organizations: the type of reception Europe, Asian, Conferences, housewarming, festival, TEACHING COOKING: Customer will learn how to cook Vietnamese dishes like friend Pancakes, spring roll, fresh a spring roll, special crab spring roll, western north Vietnamese noodle, recipes and a Vietnamese cooking gift to take home There are classes every day at the following times: 8:00 am-10:00 am Classes size: minimum people, maximum people Tiêu đề Market Market description 01 Main customers 03 02 Main competitors 04 Competitive advantages Market - Market description Da Nang is increasingly attractive to tourists, especially foreign tourists + 4.6 million visitors, including 1.25 million foreign visitors (2015) + was voted one of the top 10 holiday destinations - The demand for enjoying the variety of cuisine when traveling in Vietnam is gradually becoming a trend In 2016:aims to attract over million foods not only satiate tourists' hunger but tourists also fulfil their experiential needs Market Main customers The restaurant serves Vietnamese dishes with fresh ingredients In addition, the chef will perform processing directly and customers can be Foreign tourists Domestic tourists with high income They will be ready to pay for meal Market Main competitors - Over 350 restaurants in Da Nang Truc Lam Vien Restaurant Lam Vien Restaurant Den Long Restaurant Market Competitive advantages - Prime location - The staff has foreign language skills, professional service attitude - Small scale - Vegetable self-supply and other quality sources - Space in harmony with nature, rustic architecture - Teaching cooking COSTS