Cuisine

The cuisine will focus on Western and Asian fusion. The type of cooking
will be barbecue, grilling and set meals. It will go into phases depending on the
development and market situation of the business.

Pre-Phase:
We will serve a simple street style Filipino barbecue that the customers
can choose on the flavor profile that they want.

e.g.,

Products:
Isaw Manok (3 pcs)
Isaw Baboy (3 pcs)
Pork Tenga (3 pcs)
Pork BBQ (3 pcs)
Bulaklak
Liempo

Chicken Leg Quarter

Hungarian sausage
Wings (3 pcs)

From these items, the customer will choose a sauce that matches their flavor profile.

Sauces:
Texas BBQ (Original Recipe) – Sweet, Mild Spicy and a bit Tangy
Spicy Red – Very Spicy and Garlicky
Honey Mustard – Sweet and Tangy
Honey Garlic – Sweet and Garlicky
Ranch – Sweet, a bit sour and Tangy
Adobo Sauce – Salty and savory

This pre-phase menu will give us data on what items will be fast and slow moving items. We will
also have a knowledge on what to improve before we start the 1st phase of the business.
Phase 1:

This will be Initial menu for a fast casual and BBQ Table service style restaurant.

BBQ appetizers Sauces

Isaw Manok (3 pcs) -Spicy Profiles
Isaw Baboy (3 pcs) Texas BBQ (Brownish) – lvl 1
Pork Tenga (3 pcs) Tropical Spice (Green) – lvl 2
Pork BBQ (2 pcs) Mad Spice (Red) – lvl 3
Bulaklak Doom Spice (Black) – lvl 4

Appetizers -Sweet Profiles

French Fries Honey Garlic
Hashbrowns (3 pcs) Honey Mustard
Hungarian Bites Ranch

Rice Meals -Salty Profiles

Tapsilog Adobo
Hungarian Silog Cheese
Liempo Silog
Grilled Chicken Leg Quarter
3 pcs Wings ricemeal
BBQ ricemeal
Sharing
Sandwiches Sisig
Tapa Burger BBQ Platter
Wings
Sisig Burger 3 pcs Chicken Leg Quarter
Chicken Burger Liempo Platter
Hungarian Sandwich Hungarian Platter
3 pcs Burger

Phase 2:
We will add Pasta, Mexican, and Seafood on our menu and its flavor profiles will depend on the
outcome of the 1st phase of the menu.

Phase 3:
If there will be an expansion, we will add pizzas and other smoked meat product on our menu.
We will also need bigger equipment to produce these kinds of products.
Staff Description

Our starting kitchen team members for the pre-phase consists of proposed manning of 3
kitchen staffs on board from 3pm to 11pm. 1 will serve as prep staff, 2 as line cooks (1st line will
do the setup and plating and the 2nd will focus on the cooking / processing itself). The
proposed manning is to ensure that the operation will continue running even though one of the
team members is on break or absent, at the same time provide quality output without
compromising our standard operating procedure.

For this period the initial lineup will be composed of:

1. Head chef - Impose standard operating procedure, ensure the product quality, fill in and do
multi-tasking, and provide necessary kitchen reports

2. Line cook - In charge of processing raw food products into finished products. He / She will do
preparation and plating when necessary.

3. Prep staff - In charge of backups, and sauces. Assist the line cook during operation hours
once all prep lineup is done.

These 3 core kitchen team members can also do rotation on dishwashing as to train
their multi-tasking abilities, time management, discipline on cleanliness and promote
teamwork.

Marketing

We will be using social media platforms like Facebook and Instagram to promote our
store. Also, traditional word of mouth will also be used as means of relaying our store's
existence to our potential customers. Our challenge is to keep our store's positive image and
gather as much positive reviews as possible. To achieve this, it is the team's job to produce the
best at the same time consistent product quality and avoid guest complaints at all costs. Page
monitoring should also be thoroughly checked and updated to gather followers which in turn
becomes our loyal customers.