2006-07
EPA Project
F.3B
Asian Restaurant
Group members:
Macrina
Sharon
Lilian
Rosa
Rachel
Page
Content
1.
Business Type
2.
Interview with Miss Lee, Restaurant Owner in England
3.
Questionnaire
4.
Result of Survey
5.
Target Customer
6.
Location
7.
Floor Plan
8.
Original Design of product
9.
Price Setting
10. Investment Capital
11. Monthly Costs
12. Interview with Restaurant Owners in Causeway Bay
13. Monthly Revenue
14. Profit Prospect
15. Promotion and Advertisement
16. Reflection
17. Duty List
18. Reference List
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Business Type
As an Asian world city, Japanese, Korean, Taiwanese, Vietnamese, Thai,
Indian restaurants are very popular and common in Hong Kong. Hong
Kong people love to eat. The cuisine in Hong Kong can best be described
as a fusion of eastern and western style cuisine. From the most standard to
the most up-scale, Hong Kong cuisine provides an unlimited variety in
every class. Complex combinations and international gourmet expertise
have given Hong Kong the reputable label of "Gourmet Paradise" and
"World's Fair of Food". Therefore, we are also very interested in operating a
business in the catering sector. However, restaurant offering one typical
country’s cuisine seems too common in Hong Kong. Therefore, we
interview Miss Lee, who lives in England and is also a successful restaurant
owner in England, to share her experience of operating a restaurant with
us.
The restaurant Miss Lee owes in England is very different from other typical
restaurants in Hong Kong. She operates an international restaurant,
providing cuisines specially selected from the most three popular
countries’ cuisines of the British. According to Miss Lee, the idea of an
international restaurant is so innovative that it quickly attracts many local
people or even foreigners after its opening. It is so profitable that she was
able to cover the initial capital within 3 months. The example of Miss Lee’s
restaurant is so successful in England that we strongly believe there is
potential in operating an international restaurant and operating an
innovative international restaurant would also be a huge success in Hong
Kong.
The favour of tastes of the British and Hong Kong citizens are different and
before operating an international restaurant, we conducted a survey in on
their opinions towards different countries’ cuisines in Hong Kong, the eating
habits of Hong Kong citizens,and also to find out which three countries’
food are the favorites of Hong Kong citizens. Causeway Bay is a place
always crowded with people. Therefore, we picked it as the location to
interview citizens We aimed to interview 80 citizens in Causeway Bay and
we successfully interviewed 68 interviewees in the end..
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INTERVIEW A
INTERVIEW WITH MISS LEE, A RESTAURANT OWNER IN ENGLAND
(MISS LEE IS ONE OF OUR GROUP MATES, ROSA'S AUNT)
Q: ROSA
A: MISS.LEE
Q: Why did you come up with an idea of opening such kind of special restaurant?
A: Actually it's my husband and I came up with this idea. We both think that if we
just run a restaurant without any creative, attracting ideas, we couldn't really
earn much, as there are so many restaurants in England. Also, we think that if
we could provide different kinds of cuisines for customers to enjoy, they will be
more willing to come and that's a really good way of earning profits.
Q: Were you successful at last?
A: Of course! People were attracted by the idea of providing 3 different types of
cuisines in one restaurant. We only used 3 months to cover the initial capital.
We didn't do much advertising. It's just because of this creative idea, we could
already earn a lot from it.
Q: What suggestions will u give if we want to run a similar restaurant in Hong
Kong?
A: First, you have to note one thing, that's really important. You have to choose
carefully of which 3 types of cuisines you are going to serve in your restaurant.
You must choose the most popular types, which could have a larger market.
You could find it out in many ways, like doing a survey, or do some research on
the internet. Second, you must choose a place with high accessibility, it will be
great if the place is near residential area.
Q: Thanks for doing the interview!
A: You're welcome. Good luck with your work.
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嘉諾撒聖方濟各書院
EPA F.3 Second Term Group Project
小姐/先生，您好！我們是嘉諾撒聖方濟各書院中三級的學生。
我們正在做一個關於香港食肆的調查，想咨詢市民的意見。請問閣下可否用幾分鐘
完成這份問卷呢？所有個人資料將會保密，並在完成報告後銷毀。
1」除了中菜外，你會到餐廳品嚐其他國家的特色食物嗎？
會
不會
2」你較常光顧東南亞菜色的餐廳或是西方菜色的餐廳呢？
東南亞菜色
西方菜色
3」你較常光顧哪一個國家的特色食物？ (可選擇多項)
日本料理
韓國菜
泰國菜
越南菜
印度菜
法國菜 _ ___德國菜 _ ___義大利菜 ____ 俄羅斯菜 ____ 美國菜
其他〈請註明︰
4」你和伴侶較常會於一星期中的哪一天外出用膳？
平日
週五
_____ 週末 _____ 星期天 _____ 沒有特定
5」你和朋友、家人較常會於一星期中的哪一天外出用膳？
平日
週五
_____ 週末 _____ 星期天 _____ 沒有特定
6」你會花費多少錢光顧國家東南亞的特色食物？
100 元以下
100-200 元
200-300 元
300 以上
7」個人資料︰
性別︰
男
女
年齡︰
16–18
19–29
30–39
40–50
51 或以上
教育程度︰
小學
中三以下
中四至中七
大學或以上
職業︰
文職人員
勞工
商人
公務員
學生
待業
專業人士
其他〈請註明︰
〉
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〉
The results are shown as followings,
Do you like to try cuisines from other countries except
Chinese cuisine?
No, 4%
Yes, 96%
Do you prefer to go to South Asian restaurants or Western
restaurants?
Western
Restaurant
21%
South Asia
Restaurant
79%
As we can see in the two graphs, among the 68 interviewees we
interviewed, almost all of the interviewees like to try other
countries and a majority of them prefer to go to South Asian
restaurants to Western restaurants.
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Which countries' cuisine do you prefer?
French
2%
German
0%
Russian
2%
Indian
18%
American
1%
Japanese
27%
Vietnamese
13%
Korean
16%
Thai
21%
As for the question “Which countries’ cuisine do you prefer?”, Japanese
cuisine seems to be the most popular as about one third of the
interviewees choose it as their favourite. The second cuisine most loved by
the interviewees is Thai food. More than one fifth of the interviewees
picked it. Followed by Indian cuisine, around one fifth of the interviewees
voted to it.
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When will you and your lover usually go out for
dinner?
Weekdays
6%
Sundays
32%
Fridays
21%
Saturadays
41%
When will you and your friends and families usually
go out for dinner?
Weekdays
6%
Fridays
25%
Sundays
38%
Saturadays
31%
According to the two graphs, a majority of of the interviewees and their
lovers like to go out to for dinner at Saturdays. While they and their families
prefer to go out for dinner on Sundays.
Summary
As a conclusion for our survey, we discover from the results that Hong Kong
citizens prefer South Asian cuisine to Western cuisine and the three most
popular countries’ cuisine are Japan, Thailand and India. Therefore, we
decided to run an international restaurant named Asian Restaurant
offering cuisines from these three countries. Most lovers like to go out for
dinner on Saturdays and most families enjoy going out for dinner on
Sundays. Therefore, in order to attract more customers, we could arrange
a candle night dinner on Saturdays to attract more lovers and arrange
some shows on Sundays to entertain the families having dinner on our
family day night.
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Target Customers
From the survey we have conducted, we discover no matter how old,
male or female, Hong Kong citizens really like going out to have meals or
dinners with their families, lovers and friends during weekdays and
weekends.
Moreover, after doing the survey, we find out that Causeway Bay seems to
be a very popular weekday and weekend destination of Hong Kong
citizens and we consider choosing the site for our restaurant in Causeway
Bay. And we could use the data collected from our survey to know more
about our target customers who usually go to Causeway bay for meals.
According to the survey, the results show that exactly one quarter of our
interviewees work as office ladies. About one fifth of them are businessmen
and professionals. Only a minority of them are unemployed, which tells us
that our target customers mainly belongs to the middle class sector.
Having a stable income, they would be more willing to spend more when
they go out for dinner. Therefore, our target customers of our international
restaurant are mainly families and lovers which belongs to the middle class
Occupation of the interviewees
Pofessionals
18%
Office Ladies
25%
Students
7%
Workers
12%
Civil Servers
16%
Businessman
19%
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Unemployed
3%
Location
The site we have chosen for our restaurant is located in Wun Sha Street,
Causeway Bay. In the past, Wun Sha Street was a residential area.
Nowadays, it has become the famous “food street” because a lot of
characteristic restaurants has been opened here.
Wun Sha Street
The site we have chosen is 37 Wun Sha Street.
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37 Wun Sha Street
Transportation
The transportation facilities are also very convenient. Here is the bus shop
of Wun Sha Street. People can take 2, 19, 25, 914 to arrive here.
Bus Stop
There is also a large area of parking.
People can drive themselves to the
street and choose what they like to
eat as there are many choices. So, we
think that Wun Sha Street is a potential
“Food Street”.
Parking areas
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Restaurants nearby
There are some characteristic restaurants in Wun Sha Street, such as
Lacomotive, Cherry Garden, YOKO YAMA, Wun Sha Kitchen, etc. Later,
we will interview these restaurants for the type of customers and the
price-setting of the menu.
YOKO YAMA
Wun Sha Street
Lacomotive and Cherry Garden
Map of our restaurant
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Moreover, you can also take the MTR and get off the train at Tin Hau
station. The Exit is A1. Walk along Tung Lo Wan Road and turn right and go
into Wun Sha Street.
Floor Plan of our restaurant
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Original Design of Product
CUISINE RECIPES
JAPANESE FOOD
NOODLES
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Yakiudon --------------------------------------- $45
INGREDIENTS:
4 servings boiled udon noodles
1/2 carrot
1/2 onion
4 leaves cabbage
1/4 lb thinly sliced pork/beef
1/3 cup bean sprouts
2 green peppers
1/4 cup Worcester sauce
For topping:
Beni-shoga (red ginger)
*vegetable oil
PREPARATION:
Cut cabbage, carrot, green pepper, and pork/beef into bite sizes. Thinly slice onion. Heat some oil
in a frying pan, and saute the meat. Add cabbage, carrot, green pepper, and onion in the pan and
saute together.
Add bean sprouts and udon noodles in the pan and saute together. Pour Worcester sauce over
the ingredients and udon. Stir well. Put some beni-shoga on top of yakiudon if you would like.
Makes 4 servings.
Tsukimi Soba --------------------------------------- $40
INGREDIENTS:
4 eggs
4 servings soba noodles
6 cups dashi soup
1/3 cup soy sauce
2 tbsp mirin
1/2 tsp salt
1/4 negi onion
PREPARATION:
Slice negi onion thinly. Heat dashi, soy sauce, mirin, and salt in a pan to make soup. Boil soba
noodles in another pan, according to the cooking instructions indicated in noodle packages.
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Serve soba noodles into four bowls. Pour hot soup over soba noodles. Crack an egg on top of the
noodles in each bowl. Sprinkle negi onion slices on top of noodles.
Make 4 servings.
SOUP
Edamame Soup --------------------------------------- $20
INGREDIENTS:
3/4 lb edamame
1/2 small onion
1/2 cup chicken soup stock
1/2 tbsp vegetable oil
12/3 cup milk
11/2 tbsp butter
PREPARATION:
Cook edamame, following the edamame recipe. Shell edamame and set aside. Slice onion thinly.
Heat oil in a deep pan and saute onion slices. Add chicken soup stock in the pan and simmer for
30 minutes on low heat. Add edamame in the soup.
Put the soup in a blender and mix well. Put the soup back in a deep pan and add milk. Put the
soup on low heat and simmer for 5 minutes on low heat. Add butter, salt, and pepper to season.
Makes 4 servings.
SUSHI
Inari-sushi --------------------------------------- $28
INGREDIENTS:
6 abura-age (fried tofu)
4 cups sushi rice *rice and sweet vinegar mixture
1/2 cup dashi soup stock
2 tbsp sugar
2 tbsp mirin
3 tbsp soy sauce
PREPARATION:
Put abura-age into boiling water for a moment and drain well. Cut the abura-age in half so that
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each piece have an open end. Put dashi soup stock, sugar, mirin, and soy sauce in a pan and
bring to a boil. Add abura-age pieces to the pan and lower the heat. Put a lid over the pan and
simmer for 15 minutes. Take out the abura-age into a plate and lightly press to remove the liquid.
Shape into small sized ovals and press into an abura-age pocket. Fold in the open side to close
the pocket.
Tuna Sushi Roll --------------------------------------- $28
INGREDIENTS:
4 cups sushi rice
4 sheets of nori (dried seaweed)
4 ounces raw tuna sashimi
PREPARATION:
Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread
the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice.
Salmon Sushi Roll --------------------------------------- $28
INGREDIENTS:
4 cups sushi rice
4 sheets of nori (dried seaweed)
4 ounces raw salmon sashimi
PREPARATION:
Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread
the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice.
SASHIMI ( 4 pieces / each )
Tuna Sashimi --------------------------------------- $25
INGREDIENTS:
•
4 ounces raw tuna sashimi
PREPARATION:
Cut the tuna sashimi into thin pieces. Place it on the plate and serve it.
Salmon Sashimi --------------------------------------- $25
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INGREDIENTS:
•
4 ounces raw salmon sashimi
PREPARATION:
Cut the salmon sashimi into thin pieces. Place it on the plate and serve it.
Shrimp Sashimi --------------------------------------- $25
INGREDIENTS:
•
4 ounces raw shrimp sashimi
PREPARATION:
Cut the shrimp sashimi into thin pieces. Place it on the plate and serve it.
....................................................................
.............................................................................
INDIAN FOOD
INDIAN PICKLE
Nimbu Ka Achar ( Lemon Pickle ) --------------------------------------- $45
INGREDIENTS:
•
35 Lemons
•
5 cups water
•
1 tsp asafetida powder
•
4 tsp salt
•
30 Black peppercorns
•
2 tsp black cardamom seeds
•
3 tbsp salt
•
2 tsp Red chili powder
•
1 tbsp White cumin seeds
•
15 cloves
•
3 tbsp sugar
•
3 tbsp vinegar
PREPARATION:
Wash and clean lemons. Now boil the water and put 25 lemons in it for 2-3 minutes. Take them out,
dry them and cut into quarters. Using sterilized jars for the pickle, sprinkle the asafetida powder
and half the salt over the base. Grind all the paste ingredients to make a smooth mixture and
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smear it all over the lemon quarters. Drop these spiced lemons into the jar. Squeeze the juice from
the remaining 10 lemons over them and sprinkle rest of salt. Cover the jar with a clean cloth and
leave out in sun. The pickle should be ready within 2 weeks.
Gaajar Ka Achar ( Carrot Pickle )--------------------------------------- $40
INGREDIENTS:
•
3 cups water
•
230gms carrots (scraped and cut into 2"long sticks)
•
11/2 tbsp mustard seeds
•
1/2 tsp chili powder
•
1/8 th tsp each ground mace, cloves and cardamom
•
2tsp salt
•
1/4 th cup shredded jaggery (gur)
•
1/3rd cup mustard oil
PREPARATION:
Boil the water in 2-litre saucepan. Add carrots and blanch for a minute. Drain the water and then
spread carrots on a clean cloth and sundry (or spread them on a towel lined cookie tray and air dry
in an oven (200-degree Fahrenheit) for an hour). In a bowl mix the mace, cloves, cardamom, salt
and jaggery. Add the carrots and toss to mix. Transfer to a sterilized glass jar. Pour the mustard oil
into a small saucepan and place it over a moderate heat. As soon as oil begins to smoke remove it
from the heat and cool it for 4 minutes, then pour it into the jar and cover it with a clean cloth. Set
the jar in sunlight for 13-14 days, bringing it indoor evrynight. Shake the jar two or three times
daily.
SOUP
Baked Potato Soup --------------------------------------- $22
INGREDIENTS:
•
1/2 cup shredded cheddar cheese
•
14.5 oz chicken broth
•
1/4 cup flour
•
1/4 cup butter
•
4 strips bacon, cooked and crumbled
•
2 large baking potatoes, baked
•
3 tblsp sliced green onions
•
1/4 cup chopped onion
•
12 oz evaporated milk
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•
Salt and pepper to taste
PREPARATION:
Melt butter in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for
one to two minutes or until tender. Stir in flour.Gradually stir in broth and evaporated milk. Scoop
potato pulp from one potato and mash them. Add pulp to the broth mixture. Cook over medium
heat, stirring occasionally, until mixture just comes to a boil. Dice remaining potato skin and potato
and add to soup. Heat through. Season with salt and pepper. Top each serving with bacon,
cheese and green onion.
SALAD
Egg Salad --------------------------------------- $25
INGREDIENTS:
•
6 eggs (fully boiled)
•
2 boiled Potatoes
•
1 Capsicum 1 onion (thinly sliced into rings)
•
1 Tomato (thinly sliced into rings)
•
2tsp lemon juice
•
salt to taste
•
Black pepper to taste
•
Finely Chopped coriander leaves
PREPARATION:
Cut eggs into halves. Take out the yolk and mash with boiled potatoes. Mix salt, pepper, lemon
juice and chopped coriander. Fill eggs whites with the mixture.
garnished with onion, tomatoes, chopped capsicum & coriander.
Sprouted Moong Salad --------------------------------------- $25
INGREDIENTS:
•
1 cup Steamed Sprouted Moong
•
1 Onion chopped
•
1 Tomato chopped
•
salt to taste
•
Red chili powder to taste
•
11/2 tsp. lemon juice
•
1/4th tsp. roasted cumin (Jeera) powder
•
Finely chopped coriander leaves
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Serve the egg salad in a tray
•
1/2 tsp. grounded sugar (optional)
PREPARATION:
Wash and drain sprouts. Add Onion, tomato and other ingredients. Mix well. Garnish with
coriander. Note: Other sprouted lentils can also be used in place of moong.
Vegetable Salad --------------------------------------- $25
INGREDIENTS:
•
10-12 Salad leaves
•
1 small cabbage (shredded)
•
1 Onion (Thinly sliced into rings)
•
1 Cucumber (Sliced into rings)
•
2-3 Carrots (peeled and thinly sliced)
•
1 Radish (peeled and thinly sliced)
•
1 banana (cut into rings)
•
1 Guava sliced
•
1 apple thinly sliced
•
1 tomato (thinly sliced into rings)
•
2tsp lemon juice
•
Salt to taste
•
Chaat masala to taste
PREPARATION:
Take big plate and arrange salad leaves. Add shredded cabbage, onions, carrot, cucumber, and
radish.
Now arrange tomato, banana, apples, and guavas. Sprinkle salt and chaat masala.
Pour lemon juice.
RAITA
Bathue Raita --------------------------------------- $22
INGREDIENTS:
•
1 Cup Curd (Yogurt)
•
1/2 cup Bathua (boiled and mashed)
•
1tsp roasted Cumin (jeera) powder
•
Salt to taste
•
Red chili powder to taste
PREPARATION:
Stir the curd with hand mixer (mathani). Add bathua paste and mix well. If it becomes thick add
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little milk and mix it. Now add salt, cumin powder and chili powder, mix well. Keep in refrigerator for
an hour or so. Serve chilled bathue raita with rice, parathas etc.
Boondi Raita --------------------------------------- $22
INGREDIENTS:
•
2 Cups Curd (Yogurt)
•
100 gms Gram flour(Besan)
•
1/2tsp Roasted Cumin(jeera) powder
•
salt to taste
•
Red chili powder to taste
•
very little garam masala
•
Finely Chopped coriander leaves
•
Oil to fry
PREPARATION:
Add water to gram flour and mix well to spreading consistency. Add salt & beat till becomes light.
Heat oil & pass the paste through draining spoon. Fry till golden & crisp. Stir the curd with hand
mixer(mathani). Add boondi and mix gently. If it becomes thick add little milk and mix it. Now add
salt, cumin powder and chili powder, mix well. Sprinkle garam masala and garnish with chopped
coriander. Keep in refrigerator for an hour or so. Serve boondi raita chilled.
Onion Raita --------------------------------------- $22
INGREDIENTS:
•
1/2 kg curd
•
2 onion (finely chopped)
•
1 green chiily (finely chopped)
•
1 ginger (finely chopped)
•
few coriander leaves (finely chopped)
•
1 tsp oil for tadka
•
1/4 mustard seeds (small)
•
1 tsp salt
PREPARATION:
Beat curd. Add onion, salt, green chilly and coriander leaves.
Heat oil in a large spoon. Add
mustard seeds. Add it to the raita. Mix well. Refrigerate for 1-2 hours before serving. Serve the
onion raita with imli rice.
.................................................................................................................................................
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THAI FOOD
NOODLES
Guai Thiau Gai ( Fried noodles with chicken )--------------------------------------- $45
INGREDIENTS:
•
300 g (10 oz) rice noodle
•
400 g (13 oz) chicken fillets
•
1 tb oil
•
1 tb soy sauce
•
500 g (1 lb) broccoli
•
2 eggs
•
3 tb sweet soy sauce
•
1/5 tb sugar
PREPARATION:
Slice chicken and marinade with oil and soy sauce. In a pot bring water to boil and cook rice
noodles for five minutes. Drain noodles and wash with cold water. Cut broccoli into bite-size
pieces and stew in a pot with some salt water. Take out of the water and set aside. Heat oil in a
wok or a pan. Add chicken and stir-fry. Push chicken to one side and quickly add beaten eggs.
Once they begin to set, gently scramble them. Stir chicken and eggs. Add broccolli and stir-fry.
Add noodles, fish sauce, soy sauce and sugar and stir well.
RICE
Khao Pad ( Fried rice with tomatoes )--------------------------------------- $45
INGREDIENTS:
•
2 onions
•
3 spring onions
•
3 tomatoes
•
300 g (10 oz) rice
•
1 tb ketchup
•
1 ts sugar
PREPARATION:
In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool
down. Dice onions and tomotoes, cut spring onions into 2 cm long pieces. Heat oil in a wok or a
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pan and add onions. Stir-fry onions until golden. Add ospring onions and tomatoes and continue to
stir-fry. Stir in rice and heat. Season with fish sauce, ketchup and sugar.
SALAD
Yam Wunsen ( Glas noodle salad ) --------------------------------------- $22
INGREDIENTS:
•
200 g (6 1/2 oz) glass noodles
•
300 g (10 oz) minced beef
•
4 spring onions
•
5 tomatoes
•
1/2 Kaffir-lime
•
1 tb brown sugar
•
1/2 ts chilli paste
•
2-3 tb light soy sauce
•
1 ts sesame oil
•
1 tb fish sauce
PREPARATION:
Soak glass noodles in warm water for ten minutes, drain and wash with cold water. With a pair of
scissors cut noodles into smaller pieces. Cut onions into 2 cm long pieces. Heat oil in a pan. Fry
beef. Take out of the pan and set aside. Fry spring onions in the pan and set aside. Wash
tomatoes and dice into bite-size pieces. Mix all ingredients. Season with lime juice, chilli paste,
sugar, sesame oil, soy sauce and fish sauce.
Som Tam Thai ( Pawpaw salad ) --------------------------------------- $22
INGREDIENTS:
•
1 green pawpaw
•
4 long green beans
•
3 tomatoes
•
3 tb unsalted peanuts
•
3 clove garlic
•
1 Kaffir-lime
•
2 ts chilli paste
•
1 tb palm sugar
•
1 tb fish sauce
•
6 dried shrimps
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PREPARATION:
Peel pawpaw, cut into half, take out the seeds. Dice pawpaw into small pieces. Cut beans into 1
cm long pieces, dice tomatoes, chop peanuts, peel garlic. Mix and chop chilli paste, garlic, palm
sugar, fish sauce, shrimps and 1 tb of the pawpaw in a food processor. Add this paste to the rest of
the pawpaw, beans, tomatoes and peanuts and season with lime juice.
SOUP
Sub Khao Pod ( Corn Soup ) --------------------------------------- $20
INGREDIENTS:
•
2 onions
•
1 tb oil
•
2 cans corn
•
400 ml (13 fl oz) coconut milk
•
3 tb fish sauce
•
1 ts rice vinegar
•
1/2 l (16 fl oz) water
PREPARATION:
Dice onions. Heat oil and stir in onions. Roast until golden. Add half of the corn, half of the coconut
milk and water. Mash onions and corn. Pour in rest of the coconut milk and rest of the corn. Bring
soup to boil. Season with fish sauce and rice vinegar.
Tom Yam Gung ( Spicy Prawn Soup ) --------------------------------------- $20
INGREDIENTS:
•
200 g mushrooms
•
2 spring onions
•
16 peeled prawns
•
1 l chicken soup stock
•
3 tbs lemon juice
•
1 ts chili paste
•
3 tbs fish sauce
•
1/2 Kaffir-lime
PREPARATION:
In a pot bring chicken soup stock to boil. Cut mushrooms into half. Cut spring onions into 2 cm
long pieces. Wash prawns. Add lemon juice, chilipaste and fish sauce to the chicken soup stock
and stir. Add mushrooms, spring onions and prawns and let simmer for ten minutes. Reduce heat
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and season with Kaffir-lime juice.
Investment capital
1. Monthly rental is around $20000.
$20000X3
=$60000
Reference: www.centanet.com/chome.htm
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2. Decoration:
$50000
3. Furniture:
Sofa
Price: Purple: 3X $2490 = $7470
Red : 3 X$2490 = $7470
4.
Chairs:
The
top
one
Red
Black
Light
Blue
Brown
Total
Price
=$9944
Reference: www.ikea.com
Dinning Table:
Price
=8X799
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=$699 X
=$599 X
=$659 X
=$759 X
=$499 X
=$6392
Reference:
http://www.made-in-china.com/products/show/premium/DAwMjMzNjQz
N/DAwMTAzMjA5N/3/_Dinning_Table_(CF-806).html
Lamps:
Price
=599 X 2
=$1198
Reference:http://www.orientalscreens.com/
thestore/prods/LMPLAMAY.html
Price
=459X2
=$918
Reference:http://www.americanhomesteadantiques.com/assets/images/
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4. Equipments:
Refrigerator:
Price=$6569
Reference:
http://mocoloco.com/archives/in.kitchen_equipment_thumb_apr_04.jpg
Gas stove:
Price=$15000
Reference:
http://www.svi-avsystems.com/images/ecc/ShowcaseKitchen3.jpg
Oven:
Price=$3999
Reference:
http://www.fuzing.com/members/5/52/00061552/76296.300x300.jpg
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Cooking Equipment:
Price
=$2000X3
=$6000
Reference:
http://www.foodequipmentunlimited.com/art/Food%20equipment%203.j
pg
Cutlery:
Each of them: 50
Cutlery set : $29
Bowl
:$9
Plate
: $15
Cup
: $29
Chopsticks : $5
Total Price : 50(29+9+15+29+5) = $4350
Reference: http://www.everbe.com/Products/tableware/
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Total Investment Capital:
3 months’ rental:
$60000
Decoration:
$50000
Equipment:
$35918
Furniture:
$33392
Total:
$179310
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Monthly Costs
Total costs per month
Monthly rental:
$20000
Salaries:
$53500
Staff Arrangement
Post:
Number of
people in
charge:
Salaries:
Manager
1 people
$4800
Waiter
3 people
$4500
Cashier
1 people
$3200
Cook
3 people
$5000
Cleaner
2 people
$3000
Entertainer 2 people
$5500
Energy charge:
$5000
Water charge:
$1500
Raw materials:
$5500
-----------------------------------------------------------Total:
$85500
Sources of references:
Websites:
1. http://www.ld.gov.hk/
2. http://edu.singtao.com/article/article_detail.asp?id=334
3. http://www.dsd.gov.hk/sewage_charges/polluter_pays_principle/inde
x.htm
4. http://www.civic-exchange.org/n_chinese/enviro/enviro_chinese/n_c
hi_env_impact/n_chi_env_water/n_chi_env_water_sewage_charge.ht
m
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INTERVIEW B
INTERVIEW WITH MR.CHEUNG, OWNER OF THE RESTAURANT "CHERRY
GARDEN" IN WUN SHA STREET, CAUSEWAY BAY
Q: ROSA A: MR.CHEUNG
Q: How many customers patronize your restaurant during weekdays?
A: I think it's about 100-120 customers per day.
Q: How many customers patronize your restaurant during weekends?
A: Oh! There's more people patronizing during weekends. I think it's about
180-200 customers per day.
Q: How much do you pay for the electricity and water fees when running your
shop?
A: Haha! That' much more higher than the fees you pay for your house! Electricity
fee is about $30000-$35000 per month, water fee is about $25000 per quarter
of a year.
Q: That's really a large sum of money! How many months did you use to recover
your initial capital?
A: I used about 5 months to recover my initial capital.
Q: Thanks for doing the interview!
A: You're welcome.
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INTERVIEW C
INTERVIEW WITH MR.CHAN, OWNER OF THE RESTAURANT "YOKO
YAMA" IN WUN SHA STRRET, CAUSEWAY BAY
Q: RACHEL A: MR.CHAN
Q: First of all I want to ask about the location of your restaurant, why you will
choose Wun Sha Street as the location?
A: I choose here because first, we are located in Wun Sha Street and it is near the
residential area which is easier to attract more customers. Second, although
there are other restaurants on Wun Sha Street, all of them are just selling the
western food and Chinese food, we are selling the Japanese food so there are
no competitions between us.
Q: I have heard about that restaurants have to pay extra fee. What is that charge
actually?
A: Yes, there is an extra charge called sewage charges. It means dischargers are
required to pay the cost of the sewage services according to the quality and
quantity of their discharge. Sewage charges contain two components: the
Sewage Charge (SC) and the Trade Effluent Surcharge (TES).
Q: What do these two charges mean?
A: The SC aims at recovering the cost of collecting and treating wastewater at or
below domestic strength. The TES aims at recovering the additional cost of
treating trade effluent with pollution strength exceeding the domestic sewage.
Q: Thanks for interviewing.
A: You're welcome.
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PROFIT PROSPECT
According to interview B & C, the number of customers during weekdays
patronizing our restaurant will be approximately 110, while the number of
customers patronizing our restaurant during weekends will be approximately 190.
The mean price of one dish ( mean price means the average selling price ) is
$38.4,
Profit made during weekdays / week can be calculated as follow:
=mean price of one dish x the number of customers during weekdays patronizing
our restaurant
=$38.4 x 110
=$4224
Profit made during weekends / week can be calculated as follow:
=mean price of one dish x the number of customers during weekdays patronizing
our restaurant
=$38.4 x 190
=$7296
Profit made in one month can be calculated as follow:
Assume that there are 3 weeks in 1 month,
=( profit made during weekdays / week + profit made during weekends / week ) x
3 weeks
=($4224 + $7296) x 3
= $34560
We can estimated that the time used to cover the initial investment capital by
calculating as follow:
= Initial investment capital / Profit made in one month
= $179310 / $34560
= 5.2 ( corr. to 3 sig.fig )
Therefore, we need about 5 months to cover the initial investment capital.
Page
Reference List
Websites:
1. http://www.wikipedia.com
2. http://www.hktourismboard.com/eng/gourmet/index
.jhtml
3. http://www.ld.gov.hk/
4. http://edu.singtao.com/article/article_detail.asp?id=
334
5. http://www.dsd.gov.hk/sewage_charges/polluter_pa
ys_principle/index.htm
6. http://www.civic-exchange.org/n_chinese/enviro/en
viro_chinese/n_chi_env_impact/n_chi_env_water/n_
chi_env_water_sewage_charge.htm
7. http://www.centanet.com/chome.htm
8. http://www.ikea.com
9. http://www.made-in-china.com/products/show/pre
mium/DAwMjMzNjQzN/DAwMTAzMjA5N/3/_Dinning_T
able_(CF-806).html
10. http://www.orientalscreens.com/thestore/prods/LMP
LAMAY.html
11. http://www.foodequipmentunlimited.com/
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