1.

Steps to Establish The Savory Sanctuary

Concept Development: We define the concept of the restaurant, focusing on savory, healthy,
and student-friendly meals. Market Research in market research the savory sanctuary Analyze
the target market (students) and their preferences in terms of food, pricing, and ambiance.
Location Selection we Choose a central location on campus with high student traffic and
visibility. Licensing and Permits Obtain all necessary licenses and permits to operate a food
establishment near on a campus. Menu Development Create a diverse menu offering savory
dishes, healthy options, and student favorites at reasonable prices. Procurement of Equipment
and Supplies source high-quality kitchen equipment, furniture, and ingredients for the restaurant.
Hiring Staff We recruit skilled chefs, kitchen staff, servers, and managers who align with the
restaurant's vision. Interior Design Design a welcoming and comfortable space that caters to
students’ dining needs and preferences. Marketing and Promotion Develop a marketing strategy
to create awareness among students and attract them to the restaurant. Soft Opening and
Feedback Conduct a soft opening to gather feedback from initial customers and make necessary
adjustments. Official Launch Launch the restaurant with a grand opening event to generate buzz
and attract more students.
By following these steps, you can effectively establish The Savory Sanctuary Student Restaurant,
catering to the needs and preferences of the student community.

2.
The procurement process for The Savory Sanctuary Student Restaurant involves acquiring the
necessary equipment, supplies, and ingredients to ensure smooth operations and quality service.
Here are the key steps involved in the procurement process for the restaurant:

Equipment in the equipment we purchase high-quality kitchen equipment such as stoves, ovens,
refrigerators, and utensils needed for food preparation. Source furniture like tables, chairs, and
décor items to furnish the dining area.
Supply Chain Management We establish relationships with reliable vendors for the consistent
supply of fresh ingredients, groceries, and other supplies required for cooking and serving
meals.Negotiate contracts with suppliers to ensure timely deliveries and competitive pricing.
Ingredient Sourcing Procure high-quality ingredients from trusted suppliers to maintain the
standard of food served at the restaurant.Opt for local and sustainable sources where possible to
enhance the quality and freshness of the dishes.
Packaging and Disposable Items Arrange for food packaging materials for takeout orders and
delivery services. Procure disposable items like napkins, cutlery, and containers for serving food.
Vendor Selection and Management Conduct thorough research to select vendors that offer a
wide range of products at competitive prices. Evaluate vendor performance regularly to ensure
quality standards and timely deliveries are met.
Inventory Management Implement inventory management systems to track stock levels,
minimize wastage, and avoid shortages. Utilize technology such as inventory management
software to streamline the procurement process and maintain optimal inventory levels. Budgeting
and Cost Control Develop a procurement budget to allocate funds for equipment, supplies, and
ingredients.Implement cost control measures to monitor expenses and optimize procurement
processes for cost efficiency.
Compliance and Regulations Ensure compliance with food safety regulations and standards
when procuring food items. Stay informed about industry regulations and certifications related to
food procurement.
By following these steps and focusing on efficient procurement practices, The Savory Sanctuary
Student Restaurant can maintain quality standards, control costs, and ensure a seamless supply
chain for its operations.

3.
The management chart of The Savory Sanctuary Student Restaurant includes key personnel
responsible for overseeing the operations and ensuring the smooth functioning of the
establishment.
Owner

Bookkeeper

Human resources

General manager

Assistant general manager

Managers

Executive chef

Sous chef
Line cooks

Servers

Bartenders

Hosts

Bussers

Food runners

Dishwashers

Cashier
This management chart outlines the key individuals responsible for the management and
operation of The Savory Sanctuary Student Restaurant, with Salar Sheik as the restaurant
consultant and founder, and Cheyenne Brown as the operations support manager.