Operations & Finances

TIANJIN RESTAURANT 1

TIANJIN RESTAURANT 1

Student Name: Langqing (Clinton), Miao

Document Tittle: Assignment 3 – Operations& Finances

Course Number: IHMN 440

Instructor: Jason Ripley

Part 1: Operation Plan

Space and Equipment

The purposed restaurant will be a 2152 sqf, one story building. The entire space is divided into two areas which are the restaurant and pastry shop.

a) Restaurant (refers to R1 area in the floor plan)

Common functionality of a restaurant will be included in this area such as dining area(R1), all those tables and chairs; washrooms(C1&C2), two washrooms that served all genders will be constructed; five chairs that served customers who are waiting for take-out orders will also be provided near the front door. In the meantime, at the back of the house, we have space for our staffs (E area), this is the area that actually shared by both employees from the restaurant and the pastry shop.

b) Pastry shop (refers to R2 area in the floor plan)

This is where customers purchase our Daqiaodao product, we separate it from the restaurant side due to different operation hour.

Then, moving to equipment, because of there are a couple equipment to be considered. However, it is hard to list all the equipment we need in very detail in this paper due to the length and reading experience, so we will only discuss about those main equipment in the kitchen area and tables, chairs and tables wares in the dining area in this case.

· For the equipment in the kitchen area, please see the Appendix B.

· For the equipment in the dining area, please see Appendix C.

Floor Plan

The floor plan is basically designed based on the rule of “optimizing every square feet within the property. There are a couple of areas to be mentioned which are:

· E4-We pay a heavy focus on food safety measure, so we come up with the idea of leaving this small room for employees to perform sanitation practice before they enter the food production area.

The general floor plan is at the Appendix A

Logistics

On a management perspective, lawyer and accountant have been hired, they responsible for the partnership agreement between we and the Daqiaodao Co Ltd, Tianjin, and an inclusive responsibility to issue our financial statement based on collected receipts and records in the ordering and sale system.

Coming up to the suppliers and sale system, Sysco as one of the best local food& food service suppliers here in Victoria, we would like to order their quality guaranteed and fresh food on a weekly basis, however, we will ensure we have a minimum of four weeks supplies in the shop since some of the raw materials might need to be imported from China. Everything is based on a first in first out procedures to ensure we always serve the best food to our beloved customers. We will keep every receipt for at least three months and record our purchases to the order system up to date. Same thing to our sale system, customers’ orders will be recorded in the system for further marketing analysis. What needs to be mentioned there is, we would like to perform a refined control on our food in the storage because those goods are perishable products, we don’t to lose money on food waste, therefore, our food consumption will also be recorded in the system so that we can have a better understanding on our demand and how much food we should purchase.

Methods and Procedures

For food storage sector, all goods are considered as perishable products, so we have a regular storage room and a cold storage structure on site. Some of the raw materials we need are shipped from China, that brings up the problem of expired date. So, based on a first in first out procedure, every good in the storage room, the one that is close to its expired date will be placed at the front place as well as for those which are difficult to keep fresh. In the meantime, the storage will strictly follow the Safe Food for Canadian Regulations, especially the subdivision E of part 4 – Unloading, Loading and Storing, “any storing of a food must be conducted in a manner that does not present a risk of contamination of the food” (Safe Food for Canadian Regulations - Part 4 Subdivision E, n.d.) This is also what inspired me to set up the E4 area (please see the image 1) to ensure the food production area is entirely separated from other are to minimize any potential risks of food safety issue. Every employee before they enter the food production area, they will perform a regular sanitation practice, when they storage coming raw materials from food supplies, common grocery, fruit, vegetables and meat will be storage in each designed to avoid cross-contamination.

Then, moving to food production sector. Vegetable and meat; cooked and raw material; cold and hot food will be processed separately regards to industry regulation. We recognized cooking time is a vital indicator to not only food taste but safety, for example, overcooked and unripe food may cause health issue, this is what we have to prevent.

After our beloved customers have enjoyed our food, there will be wastage, so we need to talk about wastage management. Our plan is, all food wastage from customers’ table will be sold to local farms as fertilizers or fodders for raised animals. For our snack and cakes sector, if food hasn’t been sold on first day, they will be shared by employees for free.

Systems

We will use lightspeed as our preferred POS system, then followed by QuickBooks which will be used for all these financial and inventory records. Receipt for customers and invoice from supplies will also be kept for at least three months so that if any problem occurred it allows us track back to the time of transaction had been made. Also, a journal will be kept for the goods that in/out from the storage, this is what we expected to ensure we always have fresh food in the storage and minimize food waste.

Organization

Table 3: The structure of the organization

On a management standpoint, we would like to keep our team small but efficiently. Basically, our operation hour is:

Speaking of employees’ shift in the pastry shop side first. Chef (full time) will come to the site earlier then the salesman at 8:30 a.m., then when it’s 10:15 a.m., the salesman(part-time) will come and help the chef set up the product window. After 3:30 p.m., no more new cake will be baked, the chef will responsible for the cleanness of the K3 area and our chef will leave at 4:30 p.m. At 6:00, we are closed, then the rest 15 mins is for the salesman to do some cleaning.

Moving to the restaurant part, there are three options for weekday shifts which are 6:00 a.m. to 2:00 p.m. (full time/ part time staff), 1:30 p.m. to 9:30 p.m.( full time/ part time staff) and an on-call shift that will be arranged flexibly in order to meet the demand. Weekend is a bit different; we won’t serve breakfast on Saturday. On Saturday, we have a shift from 10:30 a.m. to 6:30 p.m. and another one from 6:00 p.m. to 10:00 p.m. which is actually a half shift.

For a regular day, our team runs like: as the owner of the restaurant, I will open the door of the restaurant side every morning and serve our beloved morning customers. Same thing to Tom and Harry, he will come and do the morning shift either. Around 8:20 a.m., our chef – John will come, followed by salesman – Jones. Then, Max, and Christian will come and cover the next shift at the restaurant side together. They will also responsible for restaurant’s cleaning after the business hour. After talking about the shift, it’s time to talk about wages and salary. We will give 16cad/ hour for all full-time staff, then 15 cad/hour for part time staff. For our chef at the pastry shop, we have 20cad/hour for him/her and 50,000cad/annually salary for our chefs at the restaurant side.

Regulation

As the term ethical plays a vital role in our business, we have to meet local requirements of separate male and female and disable washroom facilities, they refers to E4a, E4b and E4 which contains disabled facilities. This is about to response the regulation of “the public washroom must be accessible to persons with disabilities” (Interior Health, 2009, p.3, para. 4)in the BC building Code. Then, we also have a staff washroom at the staff area. The design of the restaurant and procedures we decided to perform have fully considered the industry and government regulation as well as the safety and experience of both our customers and employees.

References

Interior Health. (2009, Sep). Requirements for food premises approval. https://www.interiorhealth.ca/YourEnvironment/FoodSafety/Documents/Requirements%20for%20Food%20Premise%20Approval.pdf

Restaurant Canada. (2021, Mar 1). Minimum wage by province. https://www.restaurantscanada.org/industry-news/minimum-wage-by-province/?gclid=Cj0KCQjwvYSEBhDjARIsAJMn0ljuM_EbhcDWL2XBqx09_FjjdbaGrRBdkRVoIxhHKgmnEUuR8NmuRpcaAiWQEALw_wcB

Rnjask, I. (2018, Jan 18). A guide to essential kitchen equipment. https://blog.typsy.com/a-guide-to-essential-kitchen-equipment’

Safe Food for Canadians Regulations. (n.d.). Part 4 – Subdivision E. https://laws-lois.justice.gc.ca/eng/regulations/SOR-2018-108/page-9.html#h-844336

Appendix A- The general floor of the purposed restaurant[footnoteRef:1] [1: This is only the general floor plan of the purposed restaurant, details might be changed at the final plan.]

Appendix B - The estimated total cost of equipment in the kitchen area[footnoteRef:2] [2: All the equipment is found on the website: Vortex Restaurant Equipment, the price is up to Apr 24th, 2021 Link to the website: https://www.vortexrestaurantequipment.ca/]

The owner- Clinton(myself)

Contract lawyer& accountant

Servers

Chefs

Manager - Tom

Weekday(Mon-Fri)BreakfastLunchDinner

6:30 a.m. to 9:00 p.m.YesYesYes

Weekend(Sat)

11:00 a.m. to 10:00 p.m.NoYesYes

Operation hour

Pastry Shop(R2 area)

Everyday10:30 a.m. to 6:00 p.m.

Operation hour

Restaurant(R1 area)

AreaName PicFrom

K2

EFI SIST36L 36

″

Left Soil Dish

Table

Vortex

K

Fisher 48887 Brass Wall Mount

Pre-Rinse Assembly With 8

″

Centers and 6

″

Add-On Faucet

Vortex

K

Endura 3907A02 7 GPM

Grease Interceptor With 2

″

Connector

Vortex

K

EFI SI818-2BC 18

″

x 18

″

x 11

″

Center Drain Two

Compartment Sink With Two

Vortex

K

EFI T3036 30

″

x 36

″

18 Gauge

Stainless Steel Work Table

Vortex

K

Midea 1217G1A 1200 Watts

Digital Control Heavy Duty

Commercial Microwave Oven

Vortex

The estimated total cost of equipment in the kitchen area is 56,496 cad, approximately 60,000 cad.

For food production washing

process only

7*180

For food production process

only

2*1420

Prevention

3*690

Vortex

1*470

4*480

4*260

Vortex

For food production, dish

washing process only

Dishwashing

Baxter OV310E Electric Mini

Rotating Rack Convection

Oven – 3Ph, 240

K3

1*21000All purposed baking

K1

CaptiveAire VHB Condensate

Vent Exhaust Hood

EFI SICT24R 24

″

Right Clean

Dish Table

K2

1*260Dishwashing

VortexUnknownExhaust Hood

Vortex

Vortex

Vortex

Vortex

Vortex

Rational iCombi Classic ICC-20-

HALF-E LM200FE 20 Pan Half

Size Electric Combi Oven

K1&K3

K3

K

K

Thorinox THS-1-F 17

″

x 16

″

Wall Mounted Hand Sink With

Faucet

EFI SIM3310 33″ x 25″ x 10″

Floor Mounted Mop Sink

2*4050

1*2826

2*140

1*550

For good that need to be storage

in cold environment

Responsible for all purposed

baking(Daqiaodao-Snack& Cake)

Hand cleaning in the

kitchen&sanitation area(E4)

K1

Town Y-6-STD York Six

Chamber Propane Gas Chinese

Wok Range

2*2890

Responsible for all purposed

cooking

Kelvinator KCHRI54R2DFE 54”

2 Door Reach In Freezer

For cleaning purposed

Quan&PriceDescription