Bamboo Pattern China White Rectangular Platter - Ada Chang



All you can eat Japanese Sushi Restaurant Investment ProposalPresented by: Katelyn Miele Mukesh Kumar Ada Chang Sahil Dhonde Li Qian Rishi Kumar Pal Megha Panwas Kuldeep Raj Andrew XiTable of ContentsIntroduction…………………………………………………………………1-2Strategic Direction…………………………………………………………3-17Business sceneLogo and SymbolMissionVisionValuesMarketing AnalysisMarket SegmentationFuji Sushi Target MarketFuji Sushi Position in the MarketSales and PromotionsSpecials and PromotionsFuji Sushi FlyerLocationZoningLiquor LicenseFood and Beverage Operations Management…………………………………18-433.1 MenuAppetizerLunch Buffet MenuDinner Buffet MenuDessert MenuDrink MenuLay-outAtmosphere and Design DescriptionFloor PlansHuman Capital ManagementOrganizational ChartPayrollMock ScheduleJob DescriptionsThe Human Resource Functions and ProcessesEquipment……………………………………………………………………….44-54Kitchen EquipmentDining Room EquipmentBar EquipmentPOS EquipmentPurchasing and Storage……………………………………………...…………55-57Purchasing and Receiving Policies and ProceduresReceiving Schedule Storage Room Policies and AccessProfit and Loss Statements……………………………………………………..58-59Conclusion…………………………………………………………………………..60IntroductionNiagara Falls, Ontario is the 4th largest tourism destination in Canada. Clifton Hill is the heart of the entertainment district in Niagara Falls. It is surrounded by many of attractions such as; the sky wheel, Imax Theater, and Rumors nigh club, with Niagara Falls a Canadian national landmark located at the bottom of the hill. These attractions draw tourist of all kinds, especially during the high season of the summer months, as tourism in Niagara runs on a seasonal basis. Providing those who have a dream of opening a restaurant to achieve off the success of the surrounding landscape.Konnichiha, hello and welcome Fuji Sushi. Within the food and beverage industry the act of going out and participating in the rituals of Japanese cuisine has become quite popular within recent years. Fuji Sushi’s goal is to provide our guests with an “authentic, traditional, and unique experience towards sushi service.” We are committed to delivering exceptional SUSHI, sushi standing for our company’s vales, service, uniqueness, sustainability, hospitable, and integrity. We pride ourselves on separating our sushi restaurant from the competition, as Fuji Sushi is the only sushi restaurant in the Niagara region to offer sushi dining on a roof top patio. Come, and let us transport you all the way to Japan from the heart of the entertainment district in Niagara Falls, Ontario. Upon arrival to Fuji Sushi the host or hostess, who is dressed in a traditional kimono, will immediately greet guests. From here the guest will notice a running waterfall, and hear the sounds of birds and flute music, the slight aroma of cherry blossoms will be a subtle undertone of scent within the main foyer. The host will then begin a standard Japanese tea service before the guest is even seated. 1Prior to seating the host will ask the customer where they prefer to be sat, indoors or outdoors. If the guest chooses to be sat indoors they will be ushered into the main dining area, which has large windows providing lots of natural light to the space. In the center of the room there is a fake cherry blossom, which extends its branches over the ceiling of the dining room, creating something magical for the guest to see. If the guest chooses to sit outside they will experience why we have chosen to name our restaurant Fuji sushi. Fuji Mountain in Japan is a main ecotourism destination. From the top of the mountain you can see the surrounding landscape, our roof top patio seeks to mimic this feeling and evoke a sense of awe within our guests. Fuji Sushi restaurant is located at 5701 Victoria Avenue Niagara Falls, Ontario, which is set at the top of Clifton Hill, thus the guest will be looking down on the surrounding Niagara Falls area. Thus, the physical location of our restaurant draws on similar notions with Fuji Mountain, as act of looking down upon the surrounding below is what gave Fuji Sushi its name. The use of cherry blossoms with our company logo is to bless our restaurant with good fortune, as this is the symbolic meaning of cherry blossoms within the Japanese culture. As Fuji Sushi immerses itself in the heart of Niagara Falls our company seeks to reap the benefits of placing our restaurant within a tourist town. When tourists go to visit any location they are always looking to do or see something new and different and that is just what we offer at Fuji Sushi. So come and enjoy an exceptional view, a new cultural experience, affordable and quality food, and exceptional service, it would be our pleasure to show you how profitable and what a huge success Fuji Sushi can and will be. 2Strategic Direction Business sceneOur restaurant is located on the top of Clifton Hill in the entertainment district in Niagara Falls. Our address is 5701 Victoria Avenue Niagara Falls, ON L2G 3L5. Our restaurant is strategic place right on top of Clifton Hill. It is just a walk away from major tourist attractions, such as; The Skywheel, Rumors Night Club, the Imax Theater, and the natural wonder of the world Niagara Falls. Our position in proximity to the falls was crucial as Niagara Falls is the fourth most popular tourist destination in Canada, thus we will have major tourist business in our restaurant. Our restaurant has different hours due to the seasonality in Niagara Falls. During the Winter Months of, November, December, January, February, March, and April, which are considered the shoulder and low periods in Niagara Falls we will be open for lunch from 11:00a.m. - 4:00p.m. Dinner on the weekdays we begin at 5:00p.m. and end at 9:00p.m. And dinner on the weekends, Friday, Saturday, and Sunday will go from 4:00p.m. -10:00p.m. During our the peak months of May, June, July, August, September, and October our lunch goes from11:00a.m.-3:00p.m. and dinner starts at 4:00p.m. until 10:30p.m. At Fuji Sushi our average lunch check is 17.40$ with tax, as with lunch a non-alcohol beverage is included in the price, we feel that majority of guests will not order an alcohol beverage. We will work towards increasing the check average through upselling. Our average dinner check is 37.12$ with a drink. We fell as though more people are prone to drink at dinner and therefore our serving staff can up-sell alcoholic beverages.3Logo and SymbolWe chose to name our restaurant Fuji Sushi named after the famous mountain in Japan. We chose to do this because our restaurant seeks to emulate the feeling hikers get when the reach the top peak of the mountain and look down on the surroundings below. We want our guests to experience the same thing as look down upon Niagara Falls from our roof top patio. We used bring colours in our logo to attract the attention of passers by on the street. We also included the Japanese cherry blossom in our logo. In Japanese cherry blossoms are a symbol of good fortune and good luck. We hoped that by including this traditional Japanese element we could bestow this good fortune onto our restaurant. We also included images of chopsticks and sushi so customers do indeed know this is a sushi restaurant.MissionTo create, an authentic, traditional, and unique experience towards sushi service. VisionStrive to be authentically Japanese; we will not simply try to imitate the experience but create it, thus allowing us to become the best sushi supplier in the Niagara region. 4ValuesOur values are what make Fuji Sushi so unique. We pride ourselves at up holding these values to help guide us in the image we want our company to project. Are values are derived from the term SUSHI; sushi is not what we do, in terms of serving the customer. It is also how we provide sushi to our guests. S: service- Providing and up scale buffet experience. Guest choose which items they are interested in trying and a server retrieves them from the kitchen and brings them to the guest. Here we want to anticipate the guests needs before they even know what they want. U: uniqueness- Being the only sushi provider in the Niagara region who offers dining on a roof top patio. As well as our strategically placed lived kitchens, make us a leader in the sushi industry, as we other elements like no other. S: sustainability- We always want customer feedback to see how we are doing and where we can improve. This will help us to stay relevant in the food and beverage industry. H: hospitality- Going above and beyond for our guests. Knowing when it is anniversary, birthdays, or other special occasions. It is our job to please the guest and make each guest experience individualized and memorable.I: integrity- Living by Fuji Sushi’s mission, vision, and values is essential to maintaining and preserving our company’s integrity. 5Marketing Analysis2.2.1Market SegmentationRestaurant: Cuisine:Strengths:Kelsey’sCanadian Lots of menu choicesPatioChain- brand nameMama Mia’s Italian HomemadeAuthentic cuisinePizza PizzaFast foodChain-brand namePatioConnected with karaoke barQuick and easyBurger KingFast foodChain-brand nameQuick and easyLarge seating area with windowBoston PizzaCanadian Chain- brand nameLots of menu choicesBar areaArcadeLocal “Hot Spot”GuruIndian cuisineOne of a kindFuji Sushi wants to be yellow, as we aim to be classy and practical. We want guests to have a great time, but in an upscale environment but still offering practical no threating setting for those who are new to sushi to come and enjoy. 6Fuji Sushi Target MarketFuji Sushi Restaurant targets adults’ aged 18-30. We think aged 18-30 year olds are a good fit as the have more disposable income and are willing to spend their money at our restaurant. Our Group decided to pick this as our target market after 2 observation studies were done. Time:Saturday Lunch @12:00Tuesday Dinner @7:00Location:Sushi AiEast SushiAge: (%)<1810%5%18-3060%80%30-4520%10%>4510%5%Sex: (%)Female65%75%Male35%25%Fuji Sushi’s major cliental will be tourists. Our location allows tourist to see our building, as it is on their way down into Clifton Hill a major tourist attraction. Thus, our busy season will be the summer months of June, July, and August. Locals are also more likely to come to Niagara Falls during those months. That being said it is extremely important for us create that customer relationship with them so they return in the slow season. We also want to cater to students, as they fit in between our target age range. Students are always looking for the next trendy thing, and that is just what dining out for sushi is. Also students are more likely use to eating fast and on the go, so when they do decide to take a break why wouldn’t they choose a unique place like Fuji Sushi, which offers more of an upscale dining experience at a reasonable price. 72.2.3 Fuji Sushi Position in the MarketOur restaurant is the only sushi restaurant that offers sushi dining on a roof top patio in the Niagara Falls, so our marketing position is to against any existing competitor because we have special features that our competitors does not have like a live kitchen and a roof top patio. Also, we offer gluten free option, which will fit the lifestyle of people who want to eat healthier. Also Gluten allergies have increased within the last few years, and when dining out it is difficult for these individuals with celiac disease to find menu options. Also majority of our sushi competitors are located on Lundy’s lane, which is about a 10-15minute drive to our location. Japanese Restaurant Yukiguni on Falls ave. And Taki Restaurant is located at the opposite end of Victoria ave, would be considered our major competition for tourist, as they are much closer to our restaurant. But Taki Restaurant is not an all you can eat sushi restaurant like ours. There are also many other restaurants in the area that are fighting for the tourist clientele. They include; Kelsey’s (Canadian Cuisine), Mama Mia’s (Italian Cuisine), Pizza Pizza (Fast Food), Burger King (Fast Food), The Guru (Indian Cuisine), Montana’s, Boston Pizza, and Applebee’sAlso now that the sushi industry is growing so fast and sushi restaurants are popping up everywhere, we should quickly develop our restaurant into a chain as soon as possible so that we can be tenable among this industry. Not only that but by creating a chain we create a brand that people will come to know and enjoy. 82.3 Sales and PromotionsSpecials and PromotionsFuji Sushi has chosen to use Facebook and Twitter to promote our restaurant. These are free ways for Fuji sushi to gain exposure. We can post pictures, our menu and all about our company for people to see. Also majority of people within our target use Facebook and twitter, thus this is a mass way of marketing Fuji Sushi We have also chosen to put advertisements in the local paper and radio to gain locals attention. An ad on the radio station z101.1 FM, which plays the latest top 40 music and would be considered “popular” by our target age group, cost $250.00 for a 30 second commercial to run once a week at 5:00. The local newspaper the standard has an ad rate of $150.00 for a one-time ad. Also a website would be very beneficial to our company to create mass marketing not only local, as this could link to Google maps. Our promotions are as followed:20% off for local and Students (must have valid i.d, does not include alcohol) We offer this promotion because due to our location in a tourist area our price is around two dollars more than the average sushi restaurant. And as most buyers are driven by price, we do not want them to feel as though they are being cheated. 10% off for a reservation of 6 + (no walk-ins) 10% off to those who come in with our flyerThis is a way of saying thank you for choosing Fuji SushiTo better increase our sales, we have up-selling training and wine knowledge training as well as monthly tastings for our staff. This will help familiarize them with our product. In turn 9knowing what they are selling to our guests, that way they can explain what is good and thus can cater to a guest’s specific needs. 10Fuji Sushi Flyer11LocationFuji Sushi restaurant is located at 5701 Victoria Avenue Niagara Falls, ON L2G 3L5.Right now our restaurant is currently two souvenir shops, on the lower level. On the second level they are apartments. The apartments will no longer be used as apartments. The apartments will be converted into storage for our patio furniture when the patio is no longer in use. We will also keep one room as an office for our manager. Due to the fact that our building has two apartments we know that we have access to all utilities, such as; hydro, gas, sewage, and water. ZoningSince we want to add a roof top patio we must follow zoning law implemented by the City of Niagara Falls. Fuji Sushi knows having a rooftop patio is legal in the City of Niagara Falls as Jack’s Cantina a club in Niagara Falls, has one. The By-Law No. 98-050 as amended by By –law 99-152, and By-law 2000-091. These By-laws mandate standards for the maintenance and occupancy of property within the City of Niagara Falls. Our most important zoning law that we must follow comes from section: 12F. Stairs, Handrails, Balustrade, and Guards. 35. In the case where a guard serves as a handrail, guards shall be provided and maintained so as to afford reasonable protection against accident or injury to any person in or on a property. Without limiting the generality of the foregoing:(2) All landings, galleries, mezzanines, raised floors, and roofs to which access is provided for other maintenance purposes, and other locations exceeding 600 mm (24 inches) in height shall be provided with a guard, 1070 mm (42 inches) in height having no openings large enough to permit the passage of a spherical object with a diameter of 100 mm (4inches) must maintain good repair. The next two pages include the two licenses Fuji Sushi needs to apply for. The first being “Application for a Permit to Construct or Demolish”. We need to fill out this application so hopefully we can get the permit to build our rooftop patio. The second one is an “Application for License for Municipal Business License”. We need this license that way Fuji Sushi will be viewed as a legitimate business. Also Fuji Sushi will be legally permitted to run. 13Liquor LicenseIn dealing with liquor licenses Fuji Sushi will need, a Liquor Sales License for a new outlet. This license includes; bars, restaurants, hotels, clubs and taverns to be licensed under this single class. As Fuji Sushi will become a holder of this license our restaurant must have light meals available. These light meals, must be as followed; 5 meal selections, and 4 snacks. Fuji Sushi meets this requirement (see menu 3.1). Fuji Sushi will have to apply for this license after we build our rooftop patio or else we will have to apply for a change to license areas. The following page outlines the “Liquor License Approvals for ARGO Agency”. This license is standard for all operating in the City of Niagara Falls. This helps the city of Niagara Falls regulate those who are serving alcohol in their own municipality. Not only must our establishment be licensed, but individual servers must also have their own license. Each front house employee aged 18 years and older must be Smart Serve certified. Fuji Sushi will pay for individuals who are not certified. Smart servers goal is to make sure servers are responsible while serving alcohol and know the laws surrounding over serving. Smart Serve also makes sure serves realize that they are responsible if guests become too intoxicated and they have been serving them. The Smart Serve certification compliments the province of Ontario’s rule and regulation in regards to drinking and driving. 16Lay-outAtmosphere and Design DescriptionOnce guest enter into Fuji Sushi restaurant we want them to be transported into a calming and inviting space. Our restaurant has a large window in the front, which will allow for natural light to flow through the restaurant. This large pane window will become a focal point for our restaurant. We have chosen the colour pallet of our restaurant to consist of pastel green and light pink. Our colour pallet has taken inspiration from the natural environment, as pale pink is colour of cherry blossoms. The pale pink is also the colour of the salmon in the sushi, which are a highlight ingredient as well as a favourite among guest. The pastel green colour comes from inspiration from the actual food we serve. You can see pastel green representation in cucumbers and avocados two main ingredients in many sushi rolls. Finally the dark black comes from the seaweed used in all sushi rolls. We wanted to choose a colour pallet that would reflect what our restaurant is all about. We want to create a natural space for our guests. We want to have dark hardwood floors, and dark wooden tables, giving our restaurant an organic undertone, as wood is a natural raw material. Yet, the darkness creates a modern and edgy look. Also hardwood floors are very easy to clean if a spill occurs, and they do not retain odour. Our group also wants to have an interesting accent wall behind our bar, to give it a modern and edgy look. Our furniture is going to be black leather. Black leather is easy to clean, if things spill can easily be wiped up and black hides stains. We do not want any heavy drapery and have chosen to use bamboo blinds instead. As, bamboo blinds do not capture and retain odour. This again creates a naturalistic look. 25Inspiration for colour palet: Colour palet: Front Windows: (This center table would be moved farther back and would be a 10 top)26Black Seating Area:Bamboo Blinds273.2.1 Floor PlansKitchen Floor PlanWhen you enter out kitchen, one will notice how spacious it is, as you can move left, to right and back and fourth with ease. The dishwashing area with dish storage rack is located in the southwest corner of the kitchen. Stepping ahead takes you to the staff's washroom cum changing room. There are two sections in the kitchen- Hot and Cold section. Hence both the sections are located opposite with two deep freezer placed at the opposite corners of the kitchen for easy accessibility to both the sections. Hot section consists of grill, barbeque, stove, microwave, exhaust etc. There are two different walk inns red and white keeping non-vegetarian and vegetarian food free zed. The Chef's office kept in the top corner is very useful to guide the chefs of both the section and also it acts as the finance/accounts department. The fire exit is in between deep freezer and the hot range, which opens to the back of the building. Coming back to the entrance, stepping right will reach you to the staircase to the patio, which helps provide quick service in busy periods.28Restaurant Floor PlanFuji Sushi is a 77 covers fine dine restaurant serving traditional fine dine Japanese food including 10 covers at the bar serving sake, wines, beers and spirits as well as non-alcoholic beverages. The live kitchen is the focal point of the restaurant, which showcases our impeccable health and safety standards. The aesthetics of the restaurant are enhanced by the strategic positions of the focus lamps and piano serves as an exotic blend adding the musical dimension to the restaurant thus elevating the overall dining experience. Two separate staircases to the patio for stepping up and stepping down dissolve the traffic situation on the stairs. The dining area split into two sections helps the server taking better care of the guests. The location of washroom, at the North West corner has a reason of hygienic factor. The cashier counter next to the bar fills the purpose of quick billing. The easily noticeable fire exit along with fire extinguisher, first aid box and fire telephone for worst case scenario, is situated in the South West corner opens its doors to the main road.29Roof Top Patio Floor PlanThe patio is a unique selling point of Fuji Sushi as it provides the spectacular view of sky wheel and the mists coming out of the Niagara Falls. The 22 cover seating area including bar, gives you the dynamic feeling of having sushi under the sky with scenic view of fireworks. You witness the luxury of experiencing the tall colorful and bright fountain when enter the restaurant. The live kitchen with grill, barbeque and ranges and the music player collaborate together to an authentic Japanese theme. The washrooms are situated at the southeast corner of the patio away from the kitchen and bar for hygiene. The fire exit is next to the washrooms. The fire exit allows guests to exit via stairs and onto the main street. ?The red dots in this picture are representative of heaters, this way on colder summer nights and early fall nights guests can enjoy the ambiance without feeling uncomfortable. 30Human Capital ManagementOrganizational Chart PayrollPositions:Money Allocated for First Year: (Paid out weekly based on Hours worked at hourly wage) Executive ChefHours worked x Hourly wage= Payout of 26,442$ Host (2 Full-time)Hours worked x Hourly wage= Payout of 20,964$Cook (2 Full-time)Hours worked x Hourly wage= Payout of 37,656$Cook (Part-time)Hours worked x Hourly wage= Payout of 15,074$ManagerHours worked x Hourly wage= Payout of 26,070$Server (2 Full-time)Hours worked x Hourly wage= Payout of 23,316$Server (4 Part-Time)Hours worked x Hourly wage= Payout of 25,188$Bartender (1 Full-time/2 Part-time)Hours worked x Hourly wage= Payout of 29,388$Dishwasher (2 Full-time)Hours worked x Hourly wage= Payout of 27,642$Fuji Sushi chose not to have any of our full-time employees on salary, as we are just a company starting out. We did not know if we would have enough income to provide them with a lump sum salary. Also we think it is more cost saving for us just to pay individuals for the amount of time worked, as they have earned it. Salary employees lose morale quicker as they know they will receive money no matter what.31Mock ScheduleMondayTuesday WednesdayThursdayFridaySaturdaySunday Executive Chef10am-4pm10am-4pmOFF10am-4pm10am-5pm12pm-8pm10am-5pm Full Time Cook 1OFFOFF10am-6pm4pm-10:30pm10am-5pm10am-5:30pm10am-5pm Full Time Cook 24pm-10:30pm4pm-10:30pmOFFOFF3pm-11pm4pm-11pm4pm-11pm Part Time Cook10am-4:30pmOFF5pm-10pmOFF6pm-11pm6pm-11pmOFF Full Time Dishwasher 112pm-8pm1pm-9pmOFFOFF12pm-8pm12pm-8pm12pm-8pm Full Time Dishwasher 2OFFOFF12pm-8pm1pm-9pm4pm-11:30pm3pm-11:30pmOFF Manager2pm-10:30pm10:30am-5pm12pm-8pmOFF2pm-10:30pm12pm-8pmOFF Full Time Server 1OFFOFF4:30pm-Close4:30pm-Close10:30am BD10:30am BD10:30am BD Full Time Server 210:30am BD10:30am BDOFFOFF4:30pm-Close4:30pm-Close4:30pm-Close Part Time Server 14:30pm-Close4:30pm-CloseOFFOFF5pm BD11am BDOFF Part Time Server 212pm-8pmOFFOFF12pm-8pmOFF5pm BD5pm BD Part Time Server 3OFFOFF12pm-8pm10:30am BD11am BDOFFOFF Part Time Server 4OFF12pm-8pm10:30am BDOFFOFFOFF11am BD Full Time Host10:30am-4pmOFFOFF10:30am-4pm10:30pm-3:30pm10:30pm-3:30pm10:30pm-3:30pm Full Time HostOFF4pm-10:30pm6pm-10:30pm4pm-10:30pmOFF3:30pm-10:30pm3:30pm-10:30pm Full Time Bartender4pm-11pm4pm-11pmOFFOFF4pm-11pm4pm-11pm4pm-11pm Part Time Bartender 1OFFOFF4pm-11pm4pm-11pm10:30am-4pm10:30am-4pm10:30am-4pmPart Time Bartender 210:30am-4pm10:30am-4pm10:30am-4pm10:30am-4pmOFFOFFOFF32Job DescriptionsJob Title:Executive ChefJob Category: Service IndustryDepartment/Group:Food & Beverage: Kitchen DepartmentJob Code/ Req#:000Location:Niagara Falls: 5701 Victoria Av. Travel Required:NoLevel/Salary Range:$15.00 per hourPosition Type: Full-timeHR Contact:Date posted:October 10th/12Will Train Applicant(s):YesPosting Expires:October 19th/12Applications Accepted By:Phone or E-mail:(905) 555-0123 fujisushi@Mail:5701 Victoria Av. Niagara Falls, ON CANADAL2G 3L5Job DescriptionRole and Responsibilities:Executive chef will train and manage kitchen personal and supervise cooks and dishwasher, estimated food consumption, and requisition or purchase food, invent new recipes, and he should establish presentation technique and quality standard, plan price menus, and ensure proper safety and sanitation in kitchen. He should cook some selected food items for special occasions. In addition, he also in charge of looking after the restaurant and bar counter in absence of any one who work there. Qualifications and Education Requirements:An executive chef must have proven experience in any fine dine Japanese sushi restaurant as a kitchen leader. Moreover, He should possess human resource management skills, financial management skills and good communication skills. In addition, an executive chef should have team building skills and time management skills. The executive chef must have a culinary arts course or diploma and specialization in Japanese cuisine. Preferred Skills:Plan and create menus, able to describe every food items, to encourage consumer and to increase sales.He should have leader ship skill, and supervise cook.Able to maintain food quality Standard.Make co-ordination with the human resource department.Make co-ordination with the owner in finances matters.Develop creativity in food and trying to invent new dishes.33Job Title:CookJob Category: Service IndustryDepartment/Group:Food & Beverage: Kitchen DepartmentJob Code/ Req#:001Location:Niagara Falls: 5701 Victoria Av.Travel Required:NoLevel/Salary Range:$13.00 per hourPosition Type:Full TimeHR Contact:Date posted:October 10th/12Will Train Applicant(s):YesPosting Expires:October 19th/12Applications Accepted By:Phone or E-mail:(905) 555-0123 fujisushi@Mail: 5701 Victoria Av. Niagara Falls, ON CANADAL2G 3L5Job DescriptionRole and Responsibilities:Cook must have good Japanese cuisine knowledge and experience working in the kitchen. Accurately and efficiently cook meats, fish vegetables, soup and other hot and cold food products as well prepare and portion food products prior to cooking. Also perform other duties in the area of food and final plate preparation including plating and garnishing of cooked food item. Moreover he should also have some mathematical aptitude. Qualifications and Education Requirements:Cook must have 2 to 3 years experience in any fine dine Japanese restaurant or the knowledge and skill to work efficiently and quickly in a fast pack kitchen environment. Must have optimistic attitude and work well with other team member. Moreover, be able to follow directions and ask question for clarification if needed.Preferred Skills:Must have Japanese cuisine knowledge, prepare and cook food by using their knowledge.Maintain quality and quantity of product served.Able to maintain kitchen tools, machinery, and equipment.Stock and maintain sufficient level of food product with the executive chef to assure a smooth service period.Close the kitchen properly and follow the closing checklist for kitchen station.Maintain a clean and sanitary workstation area. 34Job Title:Cook IIJob Category: Cook IIDepartment/Group:Food & Beverage: Kitchen DepartmentJob Code/ Req#:002Location:Niagara Falls: 5701 Victoria Av. Travel Required:NoLevel/Salary Range:$11.00 per hourPosition Type:Part TimeHR Contact:Date posted:October 10th/12Will Train Applicant(s):YesPosting Expires:October 19th/12Applications Accepted By:Phone or E-mail:(905) 555-0123 fujisushi@Mail:5701 Victoria Av. Niagara Falls, ON CANADAL2G 3L5Job DescriptionRole and Responsibilities:Cook II should be responsible for preparation of all food items in the absence of cooks I. And he is an important assistant of cook I. in the absence of cook I he should play a vital role in the kitchen area with the executive chef. And he should have a genuine passion for cooking. Moreover, he should have a comprehensive knowledge of kitchen and Japanese cuisine as well as make enough preparation of cook II.Qualifications and Education Requirements:Cook II must have at least 1 to 2 years of experience in any fine dine Japanese restaurant, and to make sure to work under and maintain sanitary condition. Maintain the quality and quantity of food preparation. High school education at least, preferably with training in kitchen department. Fluent in English both written and verbal. And must have food sanitation certificate. Preferred Skills:Able to maintain grooming standard.Make co-ordination with cook II, Executive Chef and restaurant staffs.Take care of all equipment, machine, and utensils.Ability to cook wide variety of Japanese food under time pressure. 35Job Title:ServerJob Category: Service IndustryDepartment/Group:Food & Beverage: Front of HouseJob Code/ Req#:003/004Location:Niagara Falls: 5701 Victoria Av. Travel Required:NoLevel/Salary Range:$8.90 per hour +Tips Position Type:Full Time/ Part TimeHR Contact:Date posted:October 10th/12Will Train Applicant(s):YesPosting Expires:October 19th/12Applications Accepted By:Phone or E-mail:(905) 555-0123 fujisushi@Mail: 5701 Victoria Av. Niagara Falls, ON CANADAL2G 3L5Job DescriptionRole and ResponsibilitiesGreets all guests with enthusiasm and Friendliness.Be knowledgeable for the items on the menu.Does Side work during non-busy municate with cooks and bartenders to ensure the guest satisfaction.Maintain the safe, clean, organized and stocked work area. Qualifications and Education Requirements:High School Diploma.Smart Serve Certification.At least 19 years old.Must be able to work flexible shifts, including weekends and holiday periods.Must be able to lift up to 40 pounds.Must be able to stand and walk for long hours.36Job Title:BartenderJob Category: Service IndustryDepartment/Group:Food & Beverage: Front of HouseJob Code/ Req#:005/006Location:Niagara Falls: 5701 Victoria Av. Travel Required:NOLevel/Salary Range:$8.90 per hour +TipsPosition Type:Full Time/Part TimeHR Contact:Date posted:October 10th/12Will Train Applicant(s):YesPosting Expires:October 19th/12Applications Accepted By:Phone or E-mail:(905) 555-0123 fujisushi@Mail:5701 Victoria Av. Niagara Falls, ON CANADAL2G 3L5Job DescriptionRole and Responsibilities:We are looking for enthusiasm and out going personality individuals to join in our family. Job Duties:Provide wine, liquor and related bar service to guests at assigned stations.Provide excellent bar service to the guests and servers to ensure the smooth operations.Be knowledgeable for all the items on the menu. Keep bar stocked and neat. Qualifications and Education Requirements:High School Diploma.Smart Serve Certification.Must be able to work day shifts and evening shifts, including weekends and holiday periods.Previous bartending experience preferred.Ability to stand and walk 8 to 10 hours.Ability to lift up to 30 pounds.Ability to communicate with guests and servers.37Job Title:Host/HostessJob Category: Service IndustryDepartment/Group:Food & Beverage: Front of HouseJob Code/ Req#:007Location:Niagara Falls: 5701 Victoria Av.Travel Required:NoLevel/Salary Range:$10.25/HoursPosition Type:Full TimeHR Contact:Date posted:October 10th/12Will Train Applicant(s):YesPosting Expires:October 19th/12Applications Accepted By:Phone or E-mail:(905) 555-0123 fujisushi@Mail:5701 Victoria Av. Niagara Falls, ON CANADAL2G 3L5Job DescriptionRole and Responsibilities:Greets all guests in a professional and friendly manner.Seat guests at the appropriate tables as per the organized seating anize and prepare reservations.Ensure guests are seated in an order that does not overload a particular server.Provide guests with municate with management, kitchen staff, and serving staff to ensure effectivecustomer flow.Qualifications and Education Requirements:High School Diploma.Previous customer service experience in a hospitality environment.Ability to recognize problems and potential conflict with both customers and staff.38Job Title:DishwasherJob Category: Service IndustryDepartment/Group:Food & Beverage: Kitchen DepartmentJob Code/ Req#:008/009Location:Niagara Falls: 5701 Victoria Av.Travel Required:NoLevel/Salary Range:$10.25 per hourPosition Type:Full-timeWill Train Applicant(s):YesPosting Expires:October 19th/12Applications Accepted By:Phone or E-mail:(905) 555-0123 fujisushi@Mail:5701 Victoria Av. Niagara Falls, ON CANADAL2G 3L5Job DescriptionRole and Responsibilities:. Dishwasher plays an imperative role in kitchen. Therefore, he has the responsibilities maintain clean, sanitary, Stock of dishes and utensils. The dishes have been cleaned the dishwasher must have been properly stored so that kitchen department will have easy to access to them. Dishwasher clean some of the other large appliancesSuch as oven, griller, refrigerator, tandoor as well. Also has the responsibilities of maintain job of kitchen mopping, and sweeping the floors and cleaning the hallways for the movement of kitchen staff. However, Dishwasher reviews the inventory and maintains hygiene in kitchen. Qualifications and Education Requirements:. A person should have 1 -2 years’ experience of a restaurant or Hotel as a dishwasher. He should have the Knowledge of detergents, its uses and which detergent is use for which purpose. He should get to know about different cutleries. He should have high school qualification so that he able reading and write English. Japanese language.Preferred Skills:Make co-ordinate and co-operation with kitchen as well as service department.Take care of all kitchen equipment, utensils etc.Knowledge of all kitchen equipment’s and honest.39Job Title:ManagerJob Category: Service IndustryDepartment/Group:Food & Beverage: Front of HouseJob Code/ Req#:010Location:Niagara Falls: 5701 Victoria Av.Travel Required:NoLevel/Salary Range:$15.00 per hourPosition Type: Full-timeDate posted:October 10th/12Will Train Applicant(s):YesPosting Expires:October 19th/12Applications Accepted By:Phone or E-mail:(905) 555-0123 fujisushi@Mail:5701 Victoria Av. Niagara Falls, ON CANADAL2G 3L5Job DescriptionRole and ResponsibilitiesResponsible for controlling, directing and managing the staffs in the restaurant through his skills, power and authority. Should be diplomatic enough to deal with customers and their complains. Monitor the cashier and reservations in coordination with cashier and hostess. Able to work in the worse situation and keep himself and the staff calm. Qualifications and Education RequirementsMust have significant experience in any fine dine Japanese sushi restaurant as a supervisor or manager. Possess a catering graduate degree in Japanese Cuisine. Able to manage human resource and finance with excellent communication skills in English and Japanese. Must be perfect in his technical and theoretical knowledge to train and instruct employees. Must be a good leader.Preferred SkillsAble to design and describe menu to encourage consumer and sales.Able to maintain the cost control.Make co-ordination with the owner in finances matters.Creativity, and capable of inventing new service methods.405.3.3 The Human Resource Function and ProcessesHuman resources mean resources for human in any organization. It is a process to discover the source of manpower to meet the requirement of effective employee of a company. Therefore, its main objective is to meet the needs of an organization and hire the people for company. The Human resource department follows this process.There are numerous steps to recruiting and selecting the qualified employees. First of all the head of all the departments need to inform the human resource manager about job opening in their department. Therefore the human resource obtains job description. There are two types of recruitment process.External recruitment process:Advertising through newspapers, ex. The StandardRecruit personal by working with consultancy and recruiting agency as well.Use online jobs portals such as: , and jobgymSince our restaurant is small and individual we will be using this process the most!Internal recruitment process:Internal recruitment done by employee referral system.Promotions to the employee depending upon employee’s skills knowledge ability as well as experience. Available positions in company are posted on company website so that interested employees can grab that opportunities.41This will be harder for our company as we have limited staff and the changing of positions is very different. For example if one of our pervious hosts showed an interest in serving and proved to be good, we would give them the serving job, and than externally recruit for a new hosts. Orientation is an induction to the job you will be doing along with an introduction to the company Fuji Sushi. In orientation the company introduce to new employee with existing employee and its main objective is to gain employee obligation and reduce anxiety into coming into a new job. Here we want new hires to understand the organizations expectation and what the new employee is to expect from their job and organization. At Fuji Sushi’s orientation we will go over health and safety, have WHMIS training, authorization of uniforms, and go over company ideals and serving standards. We will also need to collect your SIN number and banking information so we can pay you. We will also have contracts written up stating your hourly pay and job description, type, and level. Training plays an imperative role in any long-term run of a business, which prepares the employee to do their job effectively. Training can be given to new employees and existing employees. However, the importance of training in Hospitality Industry is that job must be done according to standard and serve the customer appropriate behavior, safety for the employees and customer as well. Therefore, training at Fuji Sushi will be provided through:One -on-one training: This is individual training and strong focusing on specific needs of the employees. It gives trainees individual attention and feedback. On the other hand one-on-one training it creates less opportunity interaction with other employees. One-on-on training at Fuji Sushi will involve shadowing an experienced employee in the same job position as you. This way the new hire learns exactly how things are to be done. After 42that the new employee will take a written test revolving around product knowledge and service standards, this way management can monitor if the server needs more training to gain information. On the job training: On job training method is most effectively for the employee job and career development. Although, it is compensated training which provide on working place and mostly in business hours. However, on job training occurs during business hours. This training is potentially incomplete and it often has no time to give feedback to employees. We will use on the job training as the new hire shadows the skilled employee. We reduce the inability for feedback through testing the new hires after. Also new hires would not be trained on a weekend, as it is too busy and would interfere with service. Our goal with on the job training is to make the new hire feel welcomed and comfortable. Off-job-training: Off job training includes more knowledge and general skills, which are useful in our workplace. This training is conducted away from working place. We would not consider this a direct method of Fuji Sushi’s training, but we do give each new hire a package of information they must know and should understand. Our hope is that each employee would take the time to read this manual at home if they want to succeed at their job.43Equipment4.1 Kitchen EquipmentNAMEPICTUREDESCRIPTION6 Burner Range935-970 x 900 x 600mm, 29.8kw Nat gas (25.6 kW LPG)Legs at RearElectric fryer140970233045Lincat Fryer (Counter top) Twin tank?750x600x425mmCommercial Microwave Oven-20762160765Medium duty 1300 watt model. CM1329 with programmable touch controls?26 litre capacity?5 power levels for greater cookingCombi Cold/Freezer Room78398252206Custom build walk through chill and Freezer rooms, floored for storing food and meat productsHeavy Duty BlenderCommercial food blender perfect for blending sauces and dressingsTriple-effect bladePatented automatic safety turn off systemElectric Grill90170124460Electric Grill, 2 cooking zonesDimensions: 620x610x220Power 9KWWork Table Polyethylene50800160820Polyethylene work top tableSuitable for processing meat, fish, vegetables and other kinds of food.Dimensions 1000x700x850Bain Marie90640149805Stainless steel 18/10 Bottom in perforated stainless steel Water drainage Temp. 30 to 90 °CDimension (mm) 700x650x280Used for keeping food warmRice Steamer26670135890Self-cooking control mode with 7 cooking modesCombi steamer mode with 3 cooking modesUsed for steaming rice or any other food itemsFridge 538 Litre16220161705Outside dimensions in mm (LxDxH) 686 x 623 x 2003?Working temperature +.5/+3.3°CRefrigerant 134A?Voltage 230VDeba bōchō16264293759Pointed carving?knife in Japanese kitchen. CarversPrimarily used to cut?fish, also used when cutting?meat.2-Compartment Sinks, 412 SeriesHeavy gauge type 430 stainless steel. Top: Drain boards, backsplash and euro-style edging are heavy gauge type 430 stainless steel. Legs: 1 5/8" diameter heavy-gauge galvanized tubing with plated 12-gauge gussets and high-impact corrosion resistant fully adjustable bullet feet.Dishwasher162946224155500 mm rack size with fast 2 minute wash cycle.?Pumped drain model for flexible installation.Integral drain, detergent & rinse aid pumps.55` C wash temperature with 85` C rinse.2 minute wash cycleEasy to operate controlsOhaus Valor scale20 lb. Rugged reliability - Up to a seven year extended warranty available Large easy to read display. Easy to clean. 120 Hour internal rechargeable battery for portable use Fire Extinguisher 4-A:60-B:C?Multi-Purpose Dry ChemicalULC rated 4-A:60-B:CMetal HandleSupplied with wall hookMono ammonium Phosphate474.2 Dining Room Equipment Concord-flatware dinner forkHeavy-gauge 18/0 stainless steel with a finely polished chrome finish.Each fork is approximately 7 1/2" long.?Concord-flatware salad forkHeavy-gauge 18/0 stainless steel with a finely polished chrome finish.Each fork is approximately 6 1/8" long.?Concord-flatware teaspoonHeavy-gauge 18/0 stainless steel with a finely polished chrome finish.?Each spoon is approximately 6 1/4" long.?Concord-flatware-dessert-spoonHeavy-gauge 18/0 stainless steel with a finely polished chrome finish.Each spoon is approximately 7 1/2" long.?Concord-flatware-soup-spoonHeavy-gauge 18/0 stainless steel with a finely polished chrome finish.?Each spoon is approximately 6 1/8" long.?Sushi Serving BoatTraditional Japanese Woodenboat to serve Sushi Bamboo Pattern China White Rectangular Platter?Bamboo Pattern 9" x 6 1/2" China rectangular platters and edges curve subtly upward and a bamboo-like embossed rimBamboo Pattern China White Square PlateBamboo Pattern 9 1/4" China square plates edges curve subtly upward and a bamboo-like embossed rimHomer Laughlin Pristine 11 1/8" Bright White China Plate Homer Laughlin Pristine 11 1/8" plate to serve distinguished main entrees. It is made in the USA with a high-fired, lead free glaze.Homer Laughlin Pristine 12 oz. Wide Rim Bright White China Soup BowlHomer Laughlin Pristine 12 oz. wide rim soup bowl is perfect for serving soups, salads, and pasta, with a wide rim for balancing crackers or breadHomer Laughlin Pristine Bright White China Stackable TeacupHomer Laughlin Pristine 7 oz. stackable tea cup to serve gourmet coffees and teas Homer Laughlin Pristine 7 oz. stackable tea cup to serve gourmet coffees and teas.Homer Laughlin Pristine 5 3/4" Bright White China SaucerHomer Laughlin Pristine 5 3/4" saucer to serve hot beverages. Made in the USA with a high-fired, lead free glaze, this crisp bright white Homer Laughlin Pristine 5 3/4" saucer features simple lines and a wide rim design. Bamboo ChopsticksThese 9” bamboo chopsticks are a fun alternative to traditional disposable flatware at our Japanese restaurant.51 Wine Glasses and Champagne Flutes10680703810Arco rock glasses made in ItalyRed wine glass- 12-14 oz (415 ml)White wine glasses- 12 oz (360 ml)Champagne flute- 07 oz (180 ml)Beer Glasses and Beer Tankards715645868680 Arco rock glasses made in ItalyBeer goblet- 16 ozBeer tankard- 1.2 LBeer mug/Krug- 1 L Whiskey GlassesArco rock glasses made in ItalyOld Fashioned Glasses- 13 ozRock Glasses- 12 oz Ice CrusherDynamic 53 V1, Santos ice crusher, w/container, Crushes ice 5.4 lb/min. power consumption- 120 VGarnish Holder97536084328013335-4446San Jamar mini dome garnish holder 4QT 1 EABD4005E, 6 rack holder available in Canadian Tier onlyCocktail Shaker6038859144002286028575 Stainless steel cocktail shakerCapacity 15 oz3 piece contemporary cocktail shaker 22 ozStraw and Stirrers Kizmos assorted straws 50 no/pack.Multicoloured plastic stirrers 50 no/pack14859003810Scoops and Spoons9182103810 Royal Industries, Stainless steel ice-cream scoop, 3-5 ozWMF Manaos. Bistro Ice-cream spoon, set of 44.3 Bar EquipmentIce Bucket-730258210557937519059080501905 Fine crystal ice bucket with stainless steel tong and handle6'' height X 6.5'' diameter, Made in Slovenia Wine Opener31750840740 8699502540Serrated foil knife blade, Double liver system, From Hong KongBlender10699753175 Wolfgang Puck stainless Steel Immersion Blender, Chopper bowl with base, Whisk, Beaker with base and lidCoffee Machine24 hours operational, self cleaner, 4 cup capacity, auto adjustable, auto shutoff, hot water system, made in ItalyWine Cellar 755650786765 WC-321DD, 32 bottle storage with dual storage zone, Trimmed glass door with black cabinetProduct of America119062634925Glass Rack Wood constructed, mounts under cabinet, natural wooden colour holds up to 6 glasses at a time, made in France.534.4 POS EquipmentRestaurant POS software Micros ResMICROS RES provides end-to-end communications throughout the operation to increase efficiency, speed service, and ultimately provide a better guest experience for customers.54Purchasing And StoragePurchasing and Receiving Policies and ProceduresPurchasing is one of the most important functions in hospitality operation. Purchasing means simply paying for an item or service. For Fuji Sushi the responsible person for purchasing is Executive Chef and restaurant manager, both will ensure the purchasing and receiving of goods are working properly with the help of full time servers. Purchasing will take place mostly in the peak days i.e. on Monday and Tuesday. Purchasing department is responsible for selecting vendor amongst the several competitor brands in market, correct amounts of products or service at the appropriate times, best prices and also ensure that the delivered items meet restaurant’s requirements. Some of the vendors are selected for different category of food materials which has been using by Fuji Sushi restaurant are given below: ()()It is not just accepting and signing for goods brought to the restaurant. It includes verification of quality and specification. All goods landing at the receiving area should be accompanied by 55Invoice. An invoice is a document listing the items, stating the price, quality and other specifications of products. All items on invoice should be checked, weighed or counted against the purchase order. Any unsatisfactory items should be returned to the supplier immediately. The invoice should be signed, dated and stamped as need by the receiving person. Receiving records should be maintained which will show the supplier name, item and quantity. This will help us in controlling the items and helps in verification and accounting.All food items received should be placed in storage, which will be classified as follows:Dry Storage: - For all kind of canned and bottled products. Good circulation of air is necessary for dry storage. Room should be sprayed with pesticides and special attention should be given to dark corners. The recommended temperature of dry storage is 18 degree CelsiusRefrigerated/ Deep Frozen Storage: - For Vegetables, fruits, dairy and poultry products temperature are very important for correct storage of refrigerated and frozen products. It is important to keep doors of walk-ins and freezers shut all the time. The recommended storage. Perishable items should never be stalked in front of the blower that circulates air in the walk-ins as they would hinder air circulation and reduce efficiency.The Recommended storage temperatures are:- Frozen Food: - 0 Degree Celsius or below.- Poultry (Meat): 0 Degree Celsius to 2 Degree Celsius.- Fruit and Vegetable: 3 Degree Celsius to 4 Degree Celsius.- Dairy Product: 0 Degree Celsius to 3 Degree Celsius.565.2 Receiving Schedule IngredientMondayTuesdayWednesdayThursdayFridaySaturdaySundayVegetable itemsNon- Vegetarian itemsTake Away materialOtherDeliveries will be made on the least busy days of the week. This way we do not interrupt guests dining experience. The reason why we have two separate delivery days is because we want to make sure our produce is fresh. Deliveries will be made from 10:30-11:00 when the restaurant is beginning to prepare for the day. 5.3 Storage Room Policies and AccessThe best way to control a store is to use a requisition system. A requisition is a format written order and must be signed by authorised person. No items should be issued from the store without proper requisition. The FIFO system used while issuing. The issuer should recheck the FIFO information, Tag, weight or count the material.57VI. Profit and Loss Statements VII. Conclusion To conclude, Fuji Sushi would just like to thank you for taking the time to look further into our investment proposal. We appreciate your interest in our company. We hope that after taking a look through this booklet you will understand what our goal here at Fuji Sushi is. We hope that you have taken a liking to believing in “creating, an authentic, traditional, and unique experience towards sushi service.” We have show you how our business has the potential to be a thriving and prosperous restaurant within the Niagara region, and we look forward to taking this business venture one step further into the actual creation of Fuji Sushi! 60 ................
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