Artful Bites

NAVTTC
2023

Submitted by
Syeda Sania Iftikhar
Restaurant Management
Submission date: 17 Aug, 2023

Course Incharge
Danish Munir
 TABLE OF CONTENT

1. PROJECT TITL_____________________________________________________
2. PROJECT DISCRIPTION___________________________________________
3. PROJECT EXECUTION BY? _________________________________________
4. BUSINESS CASE__________________________________________________
5. PROJECT BUDGET_________________________________________________
6. MOVING BUDGET________________________________________________
7. QUALITY PROCEDURE_____________________________________________
8. PROCUREMENT LIST _____________________________________________
9. FOOD COST_______________________________________________________
10. FOOD COMPARISSION____________________________________________
11. FOOD SAFETY____________________________________________________
12. SOPs, OSHA & HACCP_____________________________________________
13. TRAINING PROGRAMS_____________________________________________
14. STAKE HOLDERS_________________________________________________
15. DELIVERABLES____________________________________________________
16. FINANCIAL STATEMENTS_________________________________________
17. INCOME STATEMENT______________________________________________
18. BALANCE SHEET________________________________________________
19. BREAK EVEN_____________________________________________________
20. PAY ROLL______________________________________________________
21. ASSUMPTIONS____________________________________________________
22. SWOT ANALYSIS_________________________________________________
23. FISH BONE________________________________________________________
24. RISK REGISTER__________________________________________________
25. RISK CHART______________________________________________________
26. ACTION PLANS__________________________________________________
 Project title
Casual Dine Restaurant

Project description
A seaside casual eatery that offers nutritious cuisine and offers artistic activities to promote
mental health and well-being. There are no intended audiences nor age limits. The target
markets, which include people of all ages who can visit this restaurant. The seating capacity of
this restaurant is 100 persons. Area is about 2500 sq. ft.
 Casual dine restaurant
 USPs are the building structure and art activities
 At DHA Phase 8, beside Clock Tower
 Property area is 400 gaz (2500 sq. ft.)
 Duration of contract will be 6 months
 Double story restaurant kitchen and store on ground and 1 floor will be the dine area with
lavatories and waiting prayer area.
 Total budget : 400,000,000

Project manager
Syeda Sania iftikhar is project manager, and she will have complete responsibility of selecting
the team members and delegating additional tasks to other individuals, as well as overseeing the
project's budget.

Business case
A seaside casual dine by the shore that offers takeaway and home delivery. A setting with airy,
pleasant colors that will lift your spirits. The seating will be a little bit different from other
restaurants because it is based on an artistic concept. We will provide those couches, benches,
old era chairs, family dining and different setups. Play area for kids. Prayer area and art activity
area for adults to old age people. Like painting canvas or decorating your own plate. With
different art workshops and entertainment activities. The unique selling point will be the healthy
food, light and artistic atmosphere near the seashore which is a relaxation point already. As art is
an act of freedom from this there is no age limit set for the audience. Everyone who wants to heal
or relax with healthy food and activities can visit this place to escape the tiring world for a while,
to do something boundary-less besides healthy food that will give them the energy to face the
world with peace of mind again. Seating capacity of this restaurant is 100 persons. Which is an
indoor restaurant of about 2500 sq. ft. and 20 feet height(10 feet for ground and 10 feet for dine
in floor) of double story building. Top floor will be the seating are of all 100 persons (indoor
60% with play area and 40% outdoor) and ground will be the kitchen, storage, lavatory and other
cooling and firefighting system)
Cuisine is a fusion of healthy food from all around the world that will be served in an artistic
way
 Restaurant name:

ARTFUL BITES
Slogan:

Taste the imagination

Flavors on Canvas
Every bite’s a delight
Logo:

Color theme:
Pastel colors
 Outer building structure:
Exterior outlook will be of glass for dine area, images are just for reference.
Day and night view

Glass wall will be similar to these images.

 Project Budget
Amount
Breakdown

1. Project Budget 400,000,000

2. Moving Budget 18st Aug, 2023

Location: Purchase prices of plot ion DHA phase 6 besides clock tower of 2500 sq. ft. it can
range from 8 crore to 10 crore with construction price 12 crore. Total will be 220000000 crore

Interior Design: Allocate around PKR 1000,000 lakh for furniture, 800000 lakh four small
elevator for waiters, decor, lighting, and ambiance would be 250,000 lakh.

Kitchen Equipment: Budget approximately PKR 1,000,000 to PKR 2,000,000 for essential
kitchen equipment such as ovens, grills, refrigerators, and utensils.
Staffing: Consider salaries other expenses PKR 1104000 per month.

Menu Development: Allocate around PKR 200,000 to PKR 500,000 for recipe
development, ingredient sourcing, and menu design.

Marketing and Advertising: Set aside a budget of approximately PKR 100,000 for
promoting the restaurant through various channels, including social media, print media, and
online platforms.

Utilities and Maintenance: Include costs for electricity, water, gas, and other utilities
required for running the restaurant. Allocate around PKR 1330,000
 Artful bites Quality Procedures
1. Menu Development:
 Conduct thorough research on healthy food options from different cuisines around
the world.
 Create a diverse menu that offers a fusion of these healthy dishes.
 Ensure that the menu items are visually appealing and can be served in an artistic
manner.

2. Ingredient Sourcing:
 Establish relationships with local suppliers who provide fresh and high-quality
ingredients.
 Regularly inspect and verify the quality of ingredients received.
 Prioritize organic and locally sourced ingredients whenever possible.

3. Food Preparation:
 Train the kitchen staff on proper food handling and preparation techniques.
 Implement strict hygiene practices to maintain cleanliness and prevent cross-
contamination.
 Regularly monitor and maintain appropriate storage temperatures for perishable
items.

4. Food Safety and Hygiene:

 Implement strict hygiene protocols for food preparation, storage, and handling.
 Regularly train staff on proper hygiene practices and food safety regulations.

5. Artistic Presentation:
 Train the serving staff on the artistic presentation of dishes.
 Emphasize the importance of attention to detail and aesthetics.
 Encourage creativity in plating and garnishing to enhance the dining experience.

6. Seating and Ambiance:

 Maintain the unique seating arrangements as per the artistic concept, ensuring
comfort and aesthetic appeal.
 Ensure the restaurant is kept clean and well-maintained at all times, with pleasant
colors and airy surroundings.
7. Play and Art Areas:
 Supervise the play area for kids to ensure safety and entertainment.
 Organize art workshops and activities, offering guidance and materials for guests
to engage in creative pursuits.

8. Entertainment Activities:
 Plan regular events, such as live music, themed nights, or performances, to
enhance the overall experience.
 Coordinate with artists and performers to align with the artistic theme.

9. Prayer and Quiet Space:

 Designate a serene prayer area for guests seeking a quiet moment.
 Ensure it is maintained as a tranquil space for reflection.

10.Packaging and Takeaway:

 Use eco-friendly and aesthetically pleasing packaging for takeaway orders.
 Ensure that the presentation of the food is maintained even in takeaway orders.

11.Home Delivery Process:

 Establish an efficient home delivery process, ensuring timely and safe delivery of
orders.
 Use insulated packaging to maintain food quality during transportation.

12. Health and Safety Measures:

 Comply with health regulations, including proper ventilation, sanitation, and fire
safety protocols.
 Conduct routine safety checks and maintenance of firefighting equipment.

13. Customer Engagement:

 Utilize social media and marketing efforts to engage with the target audience,
sharing artistic and culinary aspects of the restaurant.

14.Customer Service:
 Train the staff to provide exceptional customer service.
 Ensure that the staff is knowledgeable about the menu and can make
recommendations.
 Encourage a friendly and welcoming atmosphere for all customers.
15.Maintenance and Safety:
 Regularly inspect and maintain all equipment to ensure proper functioning.
 Implement a comprehensive cleaning schedule for the kitchen, dining area, and
play area.
 Comply with all safety regulations and maintain proper fire safety measures.

16.Feedback and Continuous Improvement:

 Encourage customer feedback through comment cards or online platforms.
 Regularly review customer feedback and address any concerns or suggestions.
 Continuously strive to improve the quality of food, service, and overall
experience.
 Food Safety
1. Food Handling and Storage:
 Train all kitchen staff on proper food handling techniques, including hand washing, glove
usage, and avoiding cross-contamination.
 Store raw and cooked foods separately to prevent cross-contamination.
 Maintain appropriate storage temperatures for all perishable ingredients to prevent
spoilage.

2. Ingredient Quality Control:

 Regularly inspect incoming ingredients for quality and freshness.
 Reject any ingredients that do not meet the required standards.

3. Cooking and Temperature Control:

 Cook foods to their recommended internal temperatures to ensure food safety.
 Use calibrated thermometers to monitor cooking temperatures accurately.

4. Preventing Allergen Cross-Contamination:

 Clearly label allergenic ingredients and educate staff about their potential risks.
 Implement procedures to prevent cross-contact between allergens and non-allergenic
foods

5. Sanitation and Cleaning:

 Establish a rigorous cleaning schedule for all kitchen surfaces, utensils, and equipment.
 Use food-safe cleaning agents and sanitize food contact surfaces regularly.

6. Hygiene Practices:
 Enforce personal hygiene standards for all staff members, including proper hand washing
and wearing appropriate attire.
 Conduct regular health checks for staff to prevent the spread of illnesses.

7. Food Rotation and FIFO:

 Practice First-In-First-Out (FIFO) inventory management to ensure older ingredients are
used before newer ones.
 Regularly check expiry dates and discard any expired ingredients.
8. Pest Control:
 Implement pest control measures to prevent infestations that can compromise food safety.
 Schedule regular professional pest control inspections.

9. Safe Food Preparation:

 Educate staff about safe food preparation practices, such as avoiding cross-contamination
and proper cooking techniques.

10.Home Delivery and Takeaway Safety:

 Use secure and food-safe packaging to prevent contamination during transportation.
 Maintain proper temperature control during delivery to preserve food quality.

11.Allergen Awareness for Home Delivery:

 Clearly label allergens on takeaway and delivery packaging.
 Provide clear instructions for customers to communicate their allergen concerns during
the ordering process.

12.Training and Communication:

 Conduct regular training sessions for all staff members on food safety protocols and
updates.
 Establish clear lines of communication for staff to report any food safety concerns.

13.Emergency Preparedness:
 Develop and communicate procedures for handling food safety emergencies, such as
power outages or equipment malfunctions.

14.Vendor Quality Checks:

 Ensure that all suppliers and vendors adhere to food safety regulations and provide safe
products.

15.Documentation and Records:

 Maintain records of food safety training, cleaning schedules, and inspection reports.
 Regularly review and update these records to ensure compliance.
 Training Programs
The training program will be combine theoretical knowledge, practical hands-on experience, and
role-playing scenarios to prepare the staff for the unique aspects of the restaurant's concept with
the collaboration of some Hospitality institutes. Monthly refresher sessions and updates will be
included to ensure that the team remains aligned with the restaurant's vision and delivers an
exceptional dining experience to customers.

1. Food Safety and Hygiene Training:

 Proper hand washing techniques and personal hygiene.
 Preventing cross-contamination and foodborne illnesses.
 Temperature control and safe cooking practices.
 Allergen awareness and handling.

2. Menu Knowledge and Presentation:

 In-depth understanding of the menu, including ingredients and preparation methods.
 Artistic presentation of dishes to align with the restaurant's concept.

3. Customer Service and Etiquette:

 Welcoming and attentive customer interactions.
 Handling customer inquiries, requests, and complaints professionally.

4. Art Activity and Workshop Training?

 Understanding the available art activities and workshops.
 Guiding customers in painting on canvas or decorating plates.
 Facilitating a creative and enjoyable experience.

5. Entertainment and Events Coordination:

 Organizing and coordinating live music performances and themed events.
 Collaborating with artists and performers for entertainment activities.

6. Health-Conscious Cuisine Knowledge:

 Comprehensive understanding of the fusion menu's ingredients and health benefits.
 Assisting customers in making informed dietary choices.
7. Play Area Supervision and Child Engagement:
 Ensuring the safety and well-being of children in the play area.
 Interacting with children and engaging them in activities.

8. Prayer Area and Tranquil Space Management:

 Guiding guests to the prayer area and ensuring its serene atmosphere.
 Respecting guests' need for quiet reflection.

9. Packaging and Delivery Procedures:

 Proper packaging techniques for takeaway and home delivery orders.
 Ensuring food quality during transportation.

10.Artistic Ambiance and Decor:

 Maintaining the artistic ambiance and decor.
 Understanding the concept behind the seating arrangements.

11.Emergency Procedures and Safety Protocols:

 Familiarity with emergency evacuation routes and fire safety procedures.
 Handling various emergency situations calmly and effectively.

12.Customer Engagement and Social Media:

 Engaging customers on social media platforms.
 Sharing updates about events, workshops, and menu offerings.

13. Continuous Improvement and Innovation:

 Encouraging staff to contribute creative ideas for improving the customer experience.
 Embracing a culture of innovation and adapting to changing trends.

14. Communication Skills and Conflict Resolution:

 Effective communication within the team and with customers.
 Handling conflicts and resolving issues in a positive manner.
15.Environmental Sustainability Practices:
 Promoting eco-friendly practices, such as reducing waste and conserving resources.
 Educating staff about the importance of sustainability.

16.Team Collaboration and Coordination:

 Fostering a collaborative environment among staff members.
 Ensuring smooth coordination between kitchen, serving, and entertainment teams.

17.Crisis Management and Contingency Planning:

 Training staff to handle unexpected situations or challenges.
 Developing strategies for managing unexpected issues.

18. Cultural Sensitivity and Inclusivity:

 Respecting diverse cultures, beliefs, and backgrounds of customers.
 Providing a welcoming and inclusive atmosphere.
 SOPs, OSHA & HASSEP

To ensure a safe and high-quality dining experience for customers and to maintaining a healthy
and creative atmosphere our artistic seaside casual dine restaurant will follow the following
SOPs, OSHA and HACCP.

Standard Operating Procedures (SOPs):

1. Food Handling and Preparation:
 Washing hands before and after handling food.
 Using separate cutting boards and utensils for raw and cooked foods.
 Ensuring proper cooking temperatures are met for all dishes.
2. Cleaning and Sanitizing:
 Regularly cleaning all surfaces, utensils, and equipment with food-safe sanitizers.
 Following a daily and weekly cleaning schedule for kitchen and dining areas.
3. Allergen Management:
 Clearly labeling allergenic ingredients on the menu and packaging.
 Taking precautions to prevent cross-contamination and ensuring accurate
communication of allergy concerns to the kitchen staff.
4. Packaging and Delivery:
 Using food-grade, leak-proof, and insulated packaging for takeaway and delivery.
 Ensuring proper sealing of containers to maintain food quality during
transportation.
5. Art Workshop and Activities:
 Providing necessary materials for art workshops and activities.
 Maintaining a clean and organized art activity area.
6. Entertainment and Events:
 Scheduling and coordinating live music performances and themed events.
 Ensuring proper setup and sound checks for performers.
7. Health and Safety:
 Ensuring proper ventilation and temperature control in the kitchen.
  Conducting routine checks of firefighting equipment and safety systems.
 Establishing emergency evacuation routes and procedures.
Occupational Safety and Health Administration (OSHA) Guidelines:
1. Employee Safety:
 Providing proper training on equipment handling and safety protocols.
 Ensuring that employees use personal protective equipment (PPE) when required.
2. Slips, Trips, and Falls:
 Keeping walkways clear of obstacles and ensuring proper signage for wet floors.
 Providing slip-resistant flooring in kitchen and dining areas.
3. Ergonomics:
 Providing ergonomic seating and workstations for staff.
 Educating staff on proper lifting techniques to prevent injuries.
4. Electrical Safety:
 Regularly inspecting electrical equipment and outlets for safety.
 Keeping electrical cords organized and out of walkways.
Hazard Analysis and Critical Control Points (HACCP):
1. Identification of Hazards:
 Identifying potential hazards related to food safety, allergen cross-contamination,
and physical safety.
2. Critical Control Points:
 Identifying critical control points in food preparation and handling where risks
can be controlled.
 Monitoring temperature control during cooking, cooling, and storage.
3. Monitoring and Record-Keeping:
 Regularly monitoring and recording temperature logs for refrigeration and
cooking.
 Keeping records of allergen management and employee training.
4. Corrective Actions:
 Establishing protocols for corrective actions in case of deviations from established
procedures.
  Implementing corrective measures to address any identified hazards.
5. Verification and Validation:
 Periodically verifying the effectiveness of HACCP procedures through audits and
inspections.
 Validating the HACCP plan through testing and review.

Stake Holder
1 Owner Syeda Sania Iftikhar
2 Project Manager Danish Munir
Functional managers

3 Construction Hamid Raza (Alcon Technologies

4 Marketing Abbas Ali Terrai

5 Restaurant manager Rameez Arif

6 Chef Chef Noor & Chef Komal Kazmi

7 HR Vineet Manglia
 Deliverables
The basic deliverables of this contract are construction and designing, budgeting in the
mentioned time period. Further if you want the following deliverables a new contract will be
designed.
1. Unique Dining Experience:
 Provide a one-of-a-kind dining atmosphere with artistic seating arrangements, soft pastel
colors, and a calming ambiance.
 Offer a variety of seating options, including couches, benches, old era chairs, and family
dining setups.
2. Play Area and Activities:
 Set up a well-equipped play area for kids, ensuring their safety and entertainment.
 Organize art workshops and creative activities for adults and elderly customers.
3. Artistic Ambiance:
 Maintain the artistic decor and seating arrangements in line with the restaurant's concept.
 Ensure that the ambiance promotes relaxation and creativity.
4. Entertainment and Events:
 Arrange live music performances, themed nights, and events to enhance the dining
experience.
 Collaborate with local artists and performers to align with the artistic theme.
5. Healthy Fusion Cuisine:
 Develop a menu that offers a fusion of healthy dishes from around the world.
 Prepare and present dishes in an artistic manner to enhance the visual appeal.
6. Takeaway and Home Delivery:
 Provide a seamless takeaway and home delivery service with eco-friendly and
aesthetically pleasing packaging.
 Ensure that the presentation and quality of food are maintained during delivery.
7. Safety and Compliance:
 Establish and follow food safety procedures, including HACCP guidelines and SOPs.
 Comply with health regulations, including proper ventilation and fire safety protocols.
8. Customer Engagement:
 Engage customers through social media and marketing efforts, sharing the artistic and
culinary aspects of the restaurant.
 Maintain an active online presence to attract a wider audience.
9. Art and Wellness Activities:
 Offer a space for creative expression with art activities and workshops.
 Create an environment where customers can relax, heal, and escape from the stresses of
daily life.
10. Family-Friendly Environment:
 Provide a designated play area for kids, ensuring their safety and enjoyment. - Cater to
families by offering options for healthy and diverse meals.
11. Collaboration with Local Artists:
 Collaborate with local artists to contribute to the restaurant's artistic atmosphere. -
Showcasing local talent through art displays and performances.
12. Sustainable Practices:
 Implement eco-friendly practices, such as using sustainable ingredients, reducing waste,
and promoting environmental consciousness.
13. Memorable Customer Experience:
 Create lasting memories for customers through unique seating, art activities, and the
serene seaside setting.

14. Continuous Innovation:

 Regularly introduce new menu items, art activities, and entertainment options to keep the
experience fresh and exciting.
15. Customer Feedback and Improvement:
 Encourage and collect customer feedback to identify areas of improvement and enhance
the overall experience.
By delivering on these aspects, our restaurant can provide a holistic and enriching experience to
its customers, setting itself apart as an artistic, healthy, and relaxing seaside dining destination.
 Financial statement

s.no employees morning

evening
shift TOTAL
shift SALARY TOTAL SALARY
1 ACCOUNTANT 1 1 40000 40000
2 MANAGER 1 1 2 38000 76000
4 CASHIER 1 1 2 25000 50000
5 HEAD CHEF 1 1 60000 60000
6 LINE COOK 2 2 4 30000 120000
7 COOK HELPER 2 3 5 18000 90000
8 DISH WASHER 2 2 4 18000 72000
9 FRONT DESK 1 1 2 25000 50000
10 HEAD WAITER 1 1 2 35000 70000
11 ORDER TAKER 4 4 8 20000 160000
12 SERVER 4 4 8 20000 160000
13 BUSSER 2 2 4 20000 80000
14 CLEANING STAFF 1 1 2 18000 36000
15 GUARDS 1 1 2 20000 40000
TOTAL
SALARY 1104000