VIETNAM GENERAL CONFEDERATION OF LABOUR
TON DUC THANG UNIVERSITY
FACULTY OF BUSINESS ADMINISTRATION
FOOD AND BEVERAGE MANAGEMENT
Final report
MỘC VỊ STICKY RICE
FAST-FOOD RESTAURANT
Lecturer: MSC. Nguyen Hai Nam
Group: Mộc Vị
Major: Hospitality Management
Ho Chi Minh City, Month 6 Year 2022
VIETNAM GENERAL CONFEDERATION OF LABOUR
TON DUC THANG UNIVERSITY
FACULTY OF BUSINESS ADMINISTRATION
FOOD AND BEVERAGE MANAGEMENT
Final report
MỘC VỊ STICKY RICE
FAST-FOOD RESTAURANT
Lecturer: MSC. Nguyen Hai Nam
Group: Mộc Vị
Major: Hospitality Management
Ho Chi Minh City, Month 6 Year 2022
Group Member List (Group: Mộc Vị)
No
1
2
3
Name
Student
Content has been
Evaluate
ID
implemented
%
2.5 Financial Projections
2.7 USP Unique Selling Point
Ngọc (leader)
3.2 The suitability of the menu
for the restaurant
3.3.1 Cost Structure
3.3.2 Menu Pricing
3.5.2 Restaurant menu
engineering graph projection
4.4 Calculating purchase
amount
5.1.1 Step 1
5.1.2 Step 2
6. Indicators analysis
7.1 Human Resource Planning
7.2.1 Basic Pay
7.4.3 Cashier
8.2 Targeting
Conclusion
Nguyễn Ngọc Nữ 719H0278 2.1 Location
2.3 Competitors
3.1 Static menu
3.3.2 Menu Pricing
3.4 Menu design
4.1 Food categories
5.1.9 Step 9
5.1.10 Step 10
6. Indicators analysis
7.3 Career Growth
8.3 Positioning
Nguyễn Minh
719H0299 2.2 Local Market Area
2.4 Industry Trends
Thuận
Trần Phương
71900502
Signature
100%
100%
100%
3
4
Lê Bá Quốc Vũ
5
Nguyễn Bảo Vy
3.2 The suitability of the menu
for the restaurant
3.3.2 Menu Pricing
3.5.1 Theory basis
4.2 Purchasing specifications
5.1.3 Step 3
5.1.4 Step 4
5.2 Processing method
6. Indicators analysis
7.2.2 KPI Bonus
7.3 Career Growth
719H1054 2.6 Concept Refinement
3.3.1 Cost structure
3.3.2 Menu Pricing
3.4 Menu design
4.5 Purchasing method
5.1.5 Step 5
5.1.6 Step 6
6. Indicators analysis
7.4.1 Server
7.4.2 Barista
8.1 Segmentation
719H0780 1. Name – Type of business
3.3.2 Menu Pricing
3.4 Menu design
4.3 Portion size
5.1.7 Step 7
5.1.8 Step 8
5.3 Service Process
7.4.4 Commis
7.4.5 Chef
7.4.6 Supervisor
7.4.7 Manager
100%
100%
4
TABLE OF CONTENTS
1. Name - Type of business............................................................................................... 10
1.1. Low margins but high sales restaurant................................................................... 10
1.2. Sticky rice fast-food restaurant orientation.............................................................11
2. Feasibility study of business topic................................................................................. 13
2.1 Location................................................................................................................... 13
2.2 Local Market Area................................................................................................... 16
2.3 Competitors..............................................................................................................16
2.3.1 Convenience store 7 Eleven..............................................................................16
2.3.2 Local food stalls................................................................................................17
2.4 Industry Trends........................................................................................................ 18
2.5 Financial Projections............................................................................................... 18
2.5.1 Startup Cost...................................................................................................... 18
2.5.2 Operational Forecasts....................................................................................... 20
2.5.3 Expected figures............................................................................................... 21
2.5.4 Forecasts........................................................................................................... 21
2.6 Concept Refinement................................................................................................ 22
2.6.1 Evaluate business ideas.....................................................................................22
2.6.2 Topic notes........................................................................................................22
2.6.3 The bottom line of the topic..............................................................................23
2.7 USP Unique Selling Point....................................................................................... 23
3. Menu design...................................................................................................................24
3.1 Static menu.............................................................................................................. 24
3.2 The suitability of the menu for the restaurant..........................................................25
3.3 Menu pricing............................................................................................................26
3.3.1 Cost Structure................................................................................................... 26
3.3.2 Menu Pricing.................................................................................................... 27
3.4 Menu design.............................................................................................................28
3.5 Restaurant menu engineering graph........................................................................ 29
5
3.5.1 Theory basis......................................................................................................29
3.5.2 Restaurant menu engineering graph prediction................................................ 31
4. Purchasing & storage methods...................................................................................... 35
4.1 Food categories........................................................................................................ 35
4.2 Purchasing specifications.........................................................................................36
4.3 Portion size.............................................................................................................. 39
4.4 Calculating purchase amount...................................................................................44
4.5 Purchasing method...................................................................................................55
5. Production & Service.....................................................................................................56
5.1 HACCP.................................................................................................................... 56
5.1.1 Step 1: Establish a HACCP team......................................................................56
5.1.2 Step 2: Describe the products........................................................................... 57
5.1.3 Step 3: Identify the products’ intended use...................................................... 58
5.1.4 Step 4: Draw up the commodity flow diagram.................................................58
5.1.5 Step 5: On-site confirmation of flow diagram.................................................. 60
5.1.6 Step 6: Identify and analyze hazard(s)..............................................................60
5.1.7 Step 7: Determine the critical control points (CCP)......................................... 65
5.1.8 Step 8: Establish critical limits for each CCP...................................................66
5.1.9 Step 9: Establish a monitoring procedure for each CCP.................................. 69
5.1.10 Step 10: Establish corrective action................................................................69
5.2 Processing method................................................................................................... 72
5.3 Service Process........................................................................................................ 73
6. Indicators analysis......................................................................................................... 76
7. Human Resources Activity............................................................................................ 78
7.1 Human Resource Planning...................................................................................... 78
7.2 Wage fund................................................................................................................79
7.2.1 Basic Pay.......................................................................................................... 79
7.2.2 KPI Bonus.........................................................................................................80
7.3 Career Growth......................................................................................................... 80
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7.4 Job Description........................................................................................................ 81
7.4.1 Server................................................................................................................ 81
7.4.2 Barista............................................................................................................... 83
7.4.3 Cashier.............................................................................................................. 84
7.4.4 Commis.............................................................................................................85
7.4.5 Chef...................................................................................................................87
7.4.6 Supervisor......................................................................................................... 88
7.4.7. Manager........................................................................................................... 90
8. S.T.P Marketing Strategy.............................................................................................. 91
8.1 Segmentation........................................................................................................... 91
8.2 Targeting..................................................................................................................93
8.3 Positioning............................................................................................................... 95
Conclusion......................................................................................................................... 96
REFERENCES.................................................................................................................. 97
APPENDIX........................................................................................................................98
Appendix 1: Start-up Costs............................................................................................98
Appendix 2: Operational Forecasts............................................................................. 100
Appendix 3: Expected Figures.....................................................................................104
Appendix 4: Menu Pricing...........................................................................................105
Appendix 5: Describe the products..............................................................................121
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LIST OF FIGURES
Figure 1.1: Economies of scale........................................................................................10
Figure 1.2: Brand awareness of some fast-food chains in Vietnam............................ 11
Figure 1.3: Portfolio of restaurants in Vietnam............................................................12
Figure 1.4: Chart of fast food consumption by age.......................................................12
Figure 2.1: Location.........................................................................................................13
Figure 2.2: Facade............................................................................................................14
Figure 2.3: Basement design........................................................................................... 14
Figure 2.4: Traffic............................................................................................................15
Figure 2.5: Rental cost.....................................................................................................19
Figure 2.6: Facebook Advertising Expense................................................................... 21
Figure 3.1: Cost structure pie chart............................................................................... 26
Figure 3.2: Cost structure stacked column chart..........................................................27
Figure 3.3: Menu design.................................................................................................. 29
Figure 3.4: Restaurant Menu Engineering Graph........................................................30
Figure 3.4: Food menu portfolio.....................................................................................33
Figure 3.5: Beverage menu portfolio..............................................................................33
Figure 3.6: Restaurant Menu Engineering Graph........................................................34
Figure 4.1: Purchasing method.......................................................................................56
Figure 5.1: CCP decision tree......................................................................................... 65
Figure 5.2: Service Process at Moc Vi Restaurant........................................................73
Figure 8.1: Positioning.....................................................................................................95
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LIST OF TABLE
Table 2.1: Startup cost.....................................................................................................19
Table 2.2: Monthly Operational Forecasts....................................................................20
Table 2.3: Expected Figures............................................................................................21
Table 3.1: Cost structure.................................................................................................26
Table 3.2: Servings Distribution.....................................................................................32
Table 3.3: Menu engineering graph............................................................................... 34
Table 4.1: Food Categories..............................................................................................35
Table 4.2: Purchasing specifications.............................................................................. 36
Table 4.3: Portion control chart..................................................................................... 39
Table 4.4: Calculating purchase amount....................................................................... 45
Table 4.5: Actual Order.................................................................................................. 52
Table 5.1: Hazard Analysis Plan: Savory sticky rice and Special sticky rice............ 61
Table 5.2: Hazard Analysis Plan: Sweet sticky rice......................................................62
Table 5.3: Hazard Analysis Plan: Drinks...................................................................... 63
Table 5.4: Critical limits for Savory sticky rice and Special sticky rice..................... 66
Table 5.5: Critical limits for Sweet sticky rice.............................................................. 67
Table 5.6: Critical limits for Drinks...............................................................................68
Table 5.7 Monitoring procedure and corrective action................................................69
Table 6.1: Annual P&L Projections............................................................................... 76
Table 6.2: Breakeven point calculation..........................................................................77
Table 6.3: Cash Flow Break-Even Sales Volume..........................................................78
Table 7.1: Human Resource Plann.................................................................................79
Table 7.2: Basic Pay.........................................................................................................79
Table 7.3: KPI Bonus.......................................................................................................80
Table 7.4: Career Growth............................................................................................... 80
Table 8.1: Segmentation.................................................................................................. 91
Table 8.2: Targeting.........................................................................................................93
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1. Name - Type of business
The restaurant is named Mộc Vị. The topic we choose is restaurants that rely on low
margins but high sales, with the specific model of a fast-food restaurant selling sticky rice.
1.1. Low margins but high sales restaurant
We finally came to a decision of running our restaurant as a high volume and low margin
business. There are 4 reasons mentioned below.
- Economies of scale
Figure 1.1: Economies of scale
Quantity increases as unit prices decrease. Suppliers often provide bigger discounts
for large volumes of purchases, therefore restaurants with higher client numbers benefit
from economies of scale. When you buy more things from a given provider, for example,
you become more valuable, which allows you to put pressure on them to give you better
pricing so they don't lose you. Furthermore, if all other factors remain constant, fewer
expenses result in a bigger profit margin, allowing you to spend more money and hence
deliver more value to your clients.
- Higher utilization
When a restaurant is used to its full capacity, there is less variation in the number
of clients that can be served. This means that a restaurant with a greater utilization has
more predictability, less volatility in client numbers, can calculate inventory more easily,
budget more properly, and can even cook fresh food more regularly.
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- Network effect for customer reviews
More customers will result in a higher number of reviews, which will attract
more users to the restaurant (assuming the restaurant is good). This is an effective
marketing tool without paying fees, that helps create a reputation for the restaurant.
- Mitigation of reputational risk
A restaurant's reputation is less at danger when it has a larger number of
customers. The term "reputational risk" refers to hazards or threats to a company's
reputation. For example, suppose a firm had ten clients on a particular day and the server
committed an error, resulting in a one-star rating. This implies that 10% of the reviews
were one-star. A restaurant, on the other hand, had 50 customers on a particular day and
was awarded a one-star rating owing to an error. Only 2% of the ratings are one star, as
compared to 10%.
Realizing the above advantages of low margins but high sales restaurant, we think that this
model has a lot of potential and is suitable for the group's idea, so we decided to choose this topic
to implement our plan.
1.2. Sticky rice fast-food restaurant orientation
Figure 1.2: Brand awareness of some fast-food chains in Vietnam (Source: Q&Me)
International franchised restaurant chains (KFC, Lotteria...) have the potential for
revenue but they are facing some challenges in the Vietnamese market. Fast-food chain
expansion is presently slowing. Based on the data of Dcorp R-Keeper, a global company
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providing technology solutions for food and beverage businesses, there are only 7000
fast-food chain restaurants out of 540,000 food and beverage establishments in Vietnam.
Fast food brands rely on large amounts of imported raw materials, which increase prices.
However, Vietnamese consumers are very price sensitive.
Figure 1.3: Portfolio of restaurants in Vietnam (Source: DCorp R-Keeper Vietnam)
In addition, the age group 24-29 years old has a relatively high level of fast food
consumption, mainly 1-2 times/week. In contrast, the age group from 30 and above have a
somewhat lower level of fast food consumption, mainly focusing on 2-3 times/month.
Meanwhile, the age group of 16-23 years old is always spread evenly from 1-2 times/week
to 2-3 times/month.
Figure 1.4: Chart of fast food consumption by age
Therefore, local businesses with abundant resources have certain development
opportunities. We have a certain number of potential customers. We have raw materials
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sourced from local suppliers which have a low cost, so we can provide an affordable price,
our dishes are guaranteed with fresh and nutritious ingredients and suitable for the tastes
of Asian people.
The fast-food market includes the main groups of chicken and seafood, pizza and
pasta, burger and sandwich... These are all very popular dishes and account for the majority
of the market share. Thus, we think of new dishes of Asia in general and Vietnam, in
particular, to make a difference and bring new directions to this industry. Therefore, we
have chosen sticky rice, a familiar dish of Vietnamese people, as the main business product
of the restaurant.
2. Feasibility study of business topic
2.1 Location
Address of the restaurant is 334 Nguyen Huu Tho St, Tan Phong, District 7, Ho Chi
Minh City.
Figure 2.1: Location
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Figure 2.2: Facade
- Accessibility: Easily accessible to target customers, restaurant premises are
densely populated areas, along the frontage of major roads. Although the rental price is
higher, the business performance will be much better.
- Parking Area: The front part of the restaurant can be used for parking, or we will
renovate the premises, and build an additional floor or basement to serve the parking
problem of guests. Using the basement for parking instead of in front of the restaurant
makes the restaurant look much more succinct because it is not too crowded. At this time,
the ground floor space you can freely decorate without worrying about parking.
Figure 2.3: Basement design
- Visibility: The best choice for our restaurant is the first floor. People are more
inclined to walk into a restaurant they can see from the street than to climb stairs or enter
14
an elevator to a space they don’t know anything about. We found a place in a district known
for its close proximity to several businesses and university districts.
- Close to potential business sources: This is a typical situation for people who want
to consume fast food. Located near universities in D7 (Ton Duc Thang University, RMIT
University, People's Police University, and Nguyen Tat Thanh University) and in a
residential area. The area includes a large number of citizens and stays near the offices,
malls, and residents zone in order to be a beneficial thing for customers to buy at the
restaurant.
- Traffic flow: Nguyen Huu Tho Street connecting Nha Be and District 7 to the
center is about 4 km long. As part of the North-South axis route, the starting point is
National Highway 22 to Hiep Phuoc. This road is one of the 10 main roads in District 7.
When traveling on this route, people can be assured of safety. Because there are clear
dividers, curbs, and trees. Therefore, always bring safety to the traffic as well as people
living in this area. This is an area with a dense number of apartment buildings with
apartments and universities. The road is always in a prolonged traffic jam, especially during
rush hours from 6 am to 9 am and from 5 pm to 9 pm.
Figure 2.4: Traffic
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2.2 Local Market Area
Because overestimating the amount of distance potential customers are willing to
travel to get to our business is a common mistake. It is often better to have a pessimistic
approach rather than an overly optimistic one. Because our main customers will be
university students, it is better for us to have our restaurant location near TDTU University
and their neighbor - People's Police University. This will make students in both universities
more willing to come to our restaurant because of our close proximity. More to that, the
shipping process through app ordering will be much faster because students from outside
the city tend to rent their accommodations within a close radius of their university. In total,
the number of our main potential customers will be around 34.000 students (24.000 of
TDTU and 10.000 of People's Police University).
Demographic information of the region (mainly students):
Age: 18-25
Gender: Both
Education: University
Income: (limited) 2 – 4 million Vietnamese Dong/month
*Students come from all different parts of the country.
2.3 Competitors
Our main competitors are convenience store 7 Eleven and local food stalls.
2.3.1 Convenience store 7 Eleven
As a global convenience store chain to be developed in our country, 7 Eleven has
positioned its customers quite clearly. The unit is ready to serve customers of all ages.
However, because of its convenient nature, serving busy people, the target customers in
this location that the unit targets are still young people between the ages of 18 and 25.
There are two 7 Eleven stores located in the vicinity of our restaurant, including
one located on the campus of Ton Duc Thang University and the other located 100 meters
away from our restaurants on the same street.
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About the menu, the store also offers ready-made Vietnamese dishes which are
packed and stored in the refrigerator such as sticky rice, rice, and grilled meat vermicelli
for main meals like in our restaurant.
The quality is not as "fresh" as in our restaurant, and the prices of these dishes are
not very competitive. Food prices range from 18,000 to 50,000 VND, drinks from 10,000
to 25,000 VND. A portion of ready-made sticky rice costs about 30.000 VND.
About feedback from customers, the meals at both convenience store chains are
prepared by hand, but customers are still not interested. According to many surveys,
customers have said that "Pre-cooked food is not as good as outside food. Although it is
more hygienic, it still feels like ready-made food".
The advantages of these stores are there are many branches in the area, so it is easier
to reach customers; has a variety of products from confectionery to stationery besides food
and drinks. The downsides of the convenience store are the food is not fresh and as tasty
as in restaurants; crowded, customers have to wait a long time to pay and there are not too
many seats to enjoy the meal.
2.3.2 Local food stalls
There are many food stalls in the nearby area. Since there are some universities, the
local residents also target students as their potential customers. They have the same
customer as us. Thus we evaluate them as our direct competitors.
Each stall sells a different type of food, but in general, there is no variety on the
menu. Their menu includes rice, fried rice, banh mi, and some kinds of snacks. Almost no
drinks are sold at these food stalls, customers only have a few choices including
Vietnamese herbal tea, milk tea, or have to buy elsewhere.
Their prices are quite competitive as they do not need to invest much in facilities.
The price of meals ranges from 15,000 to 30,000 VND.
Customer reviews of these food stalls are quite positive in terms of taste and price.
The dishes are cooked on the spot and seasoned by local people, so they are very delicious
to customers. However, the food portion is small and customers have to wait a long time
17
in the open air which is sunny and hot at noon. In addition, there are no parking lots or
seats. Food hygiene and nutrition are also weak points of these stalls.
2.4 Industry Trends
Industry trends help us to recognize potential threats or opportunities early on. Just
like now, even though the Covid epidemic has been somewhat controlled thanks to
vaccines, the tendency of our customers to buy food through apps or take away will still
increase greatly in the foreseeable future as this pandemic will become somewhat like the
common flu but much more dangerous. In addition, the fact that our main customers are
students, one of the very important factors for students is the price, taste, and hygiene of
the dishes. Plus, the stalls selling sticky rice in front of Ton Duc Thang University do not
offer too many choices in terms of types of sticky rice, or their toppings and they are not
very hygienic. Not only that, but young people also have a trend of healthy eating and are
more concerned about what they consume. Therefore, we will also provide them with a
diverse menu of sticky rice from vegetarian, meat, low- calories, … to meet the customer
standard. So in all, we will provide these students with the best quality, reasonably priced,
hygienic, and healthy sticky rice that they can buy through a food app, take away or sit
right inside our restaurant.
This model still has disadvantages such as the waiting time for customers' food when
ordering through the app can be long, and this model can be easily imitated by competitors.
In addition, although it is relatively new to sell sticky rice online, it is nothing new in selling
take-away sticky rice. It also probably will not make too much of a difference between us
and other competitors in the eyes of customers.
2.5 Financial Projections
2.5.1 Startup Cost
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Table 2.1: Startup cost
For details of expenses, please refer to Appendix 1: Start up costs
At 334 Nguyen Huu Tho, the rental cost referenced on rental sites is 15 million a
month for about 50 square meters. For a small restaurant, the average area needed is 1.4m2
- 1.6m2/pax. Thus, our restaurant will have a capacity of about 30 guests including
customers dining at the restaurant and customers taking away.
Figure 2.5: Rental cost
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2.5.2 Operational Forecasts
Table 2.2: Monthly Operational Forecasts
Content
Amount
Raw materials
55,000,000
Labor cost
65,000,000
Manager
Employees
7,000,000
49,000,000
Employee Allowances
Overheads
9,000,000
40,000,000
Direct operating costs
2,800,000
Music & Entertainment
0
Marketing
6,800,000
Utility expenses
5,000,000
General and administrative expenses
3,400,000
Rental cost
15,000,000
Financial debt
3,650,000
Other expenses
1,850,000
Total cost
170,000,000
For details, please refer to Appendix 2: Table 3: Operational forecasts
Utility expenses include electricity, water, gas, garbage, and wifi. Electricity and
water expenses are about 2 percent of total revenue which equals 3,000,000. The gas price
is 500,000/bottle 12 liters, use 2 bottles per month, so the cost is 1,000,000. The cost of
wifi for a restaurant with a scale of 30 people is from 500,000 to 700,000 depending on the
quality of the network connection. In addition, there is a garbage collection cost of about
300,000-500,000. Thus, the total utility expenses are 5,000,000.
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With an advertising expense of 2,000,000/month, equivalent to 500,000/week, it
will reach 1k to 3k people every day.
Figure 2.6: Facebook Advertising Expense
2.5.3 Expected figures
Table 2.3: Expected Figures
Content
Expected profit
Expected revenue
Monthly
Yearly
40,000,000
480,000,000
200,000,000
2,400,000,000
Payback time
Average expenditure per customer
Average customers per month
Average customers per day
10 months
48,929
4107
137
For details, please refer to Appendix 3: Expected figures
2.5.4 Forecasts
2.5.4.1 Weekly forecast
Since target customers are students from nearby universities, we predict weekdays
will attract more customers because they are going to school, whereas on Sundays, the
number of sales will decrease. However, it is difficult to forecast exactly which day of the
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weekdays will be the busiest because the restaurant has not opened yet so there is no
reliable historical data about sales.
2.5.4.2 Monthly forecast
According to student spending habits, they usually spend more money on costly
things at the beginning of the month and spend sparingly at the end of the month. Since
our fast food restaurant provides affordable dishes, we predict that sales will tend to be
higher at the end of the month than at the beginning.
2.5.4.3 Annual forecast
The volume of sales depends on the number of students going to school. So we
predict sales in the summer will decrease as students are on summer break. In addition,
about the food characteristics, they seem to be more ideal to eat in a cold winter than in a
hot summer. Therefore, we expect the highest sales in the winter and the modest ones in
the summer.
2.6 Concept Refinement
2.6.1 Evaluate business ideas
From our perspective and evaluation of the business idea of opening a Sticky Rice
Fast Food Restaurant, we see that the idea is feasible because the following reasons. First,
the number of potential customers is high, it will be around 34.000 students (24.000 in
TDTU and 10.000 in People's Police University) and not even counting local people in
Tan Phong Ward. Second, sticky rice is not a hard dish to make, and there is no other
restaurant like it nearby. Third, in this pandemic period, the need of taking away restaurants
is high because customers eliminate the chance of catching coronavirus by buying
takeaway food. Fourth, sticky rice can also be eaten in the three main Vietnamese meals.
Fifth, from our financial projections, it is possible because we only need 92 guests a day to
reach our expected profit. And finally, our 5 members see the idea as feasible
2.6.2 Topic notes
Here are some notes we should remain before opening this restaurant.
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1. We need to build a menu that could interest our potential customers, including a
drink menu.
2. If the volume of the customer is high, we should consider hiring more employees.
3. The restaurant space needs to comply with epidemic prevention regulations.
4. The restaurant should have a grand opening promotion (Sales, free drinks…).
5. Open restaurant accounts on social media (Instagram, Facebook, TikTok…).
6. Design a unique restaurant space to create a highlight to attract the way students
come to check in.
7. Be a partnership of food shipping platforms like Grabfood, Gojek, Baemin,…
8. Parking issue.
2.6.3 The bottom line of the topic
The main focus is that the restaurant can attract customers with our delicious food
and USP. We also set a goal to create a good eating experience with speedy service and
hospitality for our customers.
2.7 USP Unique Selling Point
The USP is the interference of a business's strengths, competitors' weaknesses, and
the needs of customers. The characteristic of fast-food restaurants is low-profit margins
but high sales. So it is crucial to increase sales volume by minimizing service time.
Regarding competitors in the vicinity, they usually only focus on 1-2 main dishes
and do not have tables for customers, which are things that our restaurant completely
overcomes. Compared to our competitors who also sell sticky rice, we confidently affirm
that we have a more attractive menu with many types of sticky rice instead of just basic
ones. It can be said that sticky rice is simple food but has a typical flavor of a region. Each
region has different types of sticky rice. Thus, we will focus on investing in a menu with a
variety of sticky rice serving full flavors from many regions, so that customers can enjoy
more types of sticky rice and not get bored. In addition, we will also develop special sticky
rice recipes that are different from the existing ones, such as toppings that come with sticky
rice, or novel dipping sauces so that we can create the restaurant's exclusive sticky rice.
23
About potential customers, they need quick, affordable, and nutritious meals
because they often have little time to eat. So besides food, we also have drinks so customers
can buy both at the same time, which means they can save more time. We build a serving
procedure that can serve customers as quickly as possible. Moreover, we also take full
advantage of our geographical location by providing free delivery within the campuses of
two universities, Ton Duc Thang University and People's Police University. In addition,
promotions when buying in a combo including sticky rice and drink will be a good choice.
Customers can save costs and the restaurant also sells more products.
In conclusion, we believe that the USP of our restaurant lies in the following points.
Firstly, we have a diverse menu of sticky rice across the country and also develop new
types of sticky rice with exclusive toppings and dipping sauces recipes. Secondly, we will
provide the fastest and most convenient service, discount, and free delivery on the nearby
university campus.
3. Menu design
3.1 Static menu
A menu that does not usually change in terms of its food and beverage items is called
a static menu. It’s the most widely used menu today, especially in fast food chains such as
McDonald's, Pizza Hut, and Burger King... used all year round. It typically delivers the
best customer experience because of the number of options provided, its consistency, and
its easy navigation.
Depending on the technology utilized by a restaurant, a static menu presents
everything it has to offer. By this, it can mean paper menus or digital display boards. A
menu bar code for a restaurant may even be considered.
In a static menu, food and beverages in a static menu are usually categorized into
different groups. For food, this may be appetizers, salads, entrees, etc. For drinks, it may
be shots, cocktails, beer, and wine. This makes static menus particularly easy to navigate.
Moreover, a static menu may feature other options as well, including a la carte, a bit
of du jour choices, and added cyclical alternatives.
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3.2 The suitability of the menu for the restaurant
In the trend of menus today, the static menu is the most popular, especially in fastfood restaurants. Static menus often easily deliver satisfaction to customers.
As a fast-food restaurant with low-profit margins and high sales, we aim to serve
our customers as quickly as possible to increase the volume of sales. Therefore, when using
a static menu, we can optimize the following issues.
Firstly, customers can easily decide what food and beverages they want. A static
menu presents everything it has to offer. Customers are inclined to have a better dining
experience with this type of selection because it provides them with more variety and
options. The dishes and drinks are divided into groups. Our restaurant has different kinds
of sticky rice such as pork, chicken, vegetarian, fruit, and beverages. Thus, with a menu
that does not change year-round, it is easier for customers to choose their meals.
Secondly, static menus provide consistency and convenience in management. With
a static menu, the kitchen staff are familiar with the dishes and can prepare them perfectly
in the fastest time. Thus, it will guarantee to meet the restaurant's goals of serving time.
Moreover, using a static menu is also good for forecasting. It is a lot easier to make sales
forecasting, purchasing, and labor scheduling since they're all the same every day. This
will help avoid food waste, and save costs when not having to store a large number of
ingredients. The management will be simple and effortless when the restaurant has come
into stable operation.
However, the static menu has the disadvantage of not changing all year round, many
customers get bored. So we will offer combo meals on special occasions to refresh
customers' choices, as well as help them make faster decisions and buy in larger quantities.
We can also add some special dishes based on the time of the year for customers that want
to try something new now and then, and also contribute to more menu diversity, which
gives some flexibility to offer menu items that are seasonal, trendy, or use products that
need to be sold and not wasted. The menu will be presented in some type of printed format
and shown on some TV screens for easy adjustment.
25
Therefore, the use of a static menu is beneficial not only to customers in saving time
in choosing food and drinks but also to the business of our fast-food restaurant.
3.3 Menu pricing
3.3.1 Cost Structure
Table 3.1: Cost structure
Content
Total sales
Amount
Portfolio
200,000,000
100%
Net profit
40,000,000
20%
Total cost
170,000,000
85%
Materials
55,000,000
27%
Labour
65,000,000
33%
Overheads
40,000,000
20%
Detail information is presented in Appendix 2, 3
Figure 3.1: Cost structure pie chart
26
Figure 3.2: Cost structure stacked column chart
3.3.2 Menu Pricing
We make a list of dishes and calculate the cost and selling price for those dishes. A
total of 13 dishes of sticky rice and 10 dishes of water are served at our restaurant. The
sticky rice dishes are divided into 3 main groups: savory, sweet, and special.
Savory sticky rice group includes 5 kinds which are chicken sticky rice, Saigon
sticky rice, Babao sticky rice, Vegetarian mixed sticky rice, and Vegetarian Vietnamese
sticky rice balls. The sweet sticky rice group has 6 kinds including Mango sticky rice, Black
bean sticky rice, Pandan sticky rice, Corn sticky rice, Lotus seed coconut sticky rice, and
Durian sticky rice. 2 special sticky kinds of rice are Kourou stew pork belly sticky rice and
3S sticky rice - 30,000 VND. The drink menu consists of sugarcane juice, soft drinks,
watermelon juice, carrot juice, ambarella juice, guava juice, orange juice, pineapple juice,
soymilk, and milk tea.
Standard Recipe
Item
Recipe No.
Section
Date
Chicken sticky rice
001
Cold kit
23/03/2022
27
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
No.
Names of ingredient
27%
33,981.48 → 35,000
Unit
Quant
Unit Price
Cost
1
Sticky rice
gr
100
25,000
2,500
2
Chicken breast
gr
35
60,000
2,100
3
Peanut
gr
5
40,000
200
4
Green onion
gr
10
30,000
300
5
Pickled radish
gr
10
100,000
1,000
6
Pork bologna
gr
10
150,000
1,500
7
Dried shrimp
gr
5
250,000
1,250
8
Minced purple onion
gr
2
25,000
50
9
Soy sauce
ml
5
15,000
75
10
Spices and condiments
gr
10
20,000
200
Total cost
9,175
To see the full Menu pricing for all remaining dishes and drinks, please refer to
Appendix 4: Menu pricing.
3.4 Menu design
After calculating the price of the dish, we started to design the menu. Menu design
in addition to image quality, style, and material also depends on the color. Moc Vi
restaurant chooses colors that are in sync with the main color tone of the restaurant. On the
beige background, the food images, and design fonts appear more beautiful, the colors are
more eye-catching. The beige background is also easy to combine with other colors without
fear of confusion. The menu has 5 different main sections detailed below.
28
Figure 3.3: Menu design
The prices of the dishes ranges from 30,000 to 35,000, with items costing 35,000 on
the left and items costing 30,000 on the right. Drinks menus range from 10,000 to 30,000
in ascending order of price. The menu is designed on just one page for easy follow-up.
Thanks to that, customers can easily make choices, save time using the service, and
increase the volume of sales for the restaurant.
3.5 Restaurant menu engineering graph
3.5.1 Theory basis
The menu engineering method is based on comparing each dish's financial
performance and sales volume. All of the dishes are then arranged in a matrix based on
these criteria to show their relative performance, as shown below. Each of the quadrants of
the matrix can be assigned a name to figuratively represent the nature of dishes in each
quadrant. The Y-axis is the item’s Popularity and X-axis will be the item’s Profitability.
29
The four squares of a matrix often have names that represent the performance of the
items in a particular square by their positions in the graph:
Figure 3.4: Restaurant Menu Engineering Graph
Stars group includes menu items high in menu mix (popularity) and also high in
contribution margin. The plow horses group covers menu items high in menu mix
(popularity) but low in contribution margin. The puzzles group holds menu items low in
menu mix (popularity) and high in contribution margin. The Dogs group has menu items
low in menu mix (popularity) and low in contribution margin.
Effective management action is dependent on deciphering the reasons for each dish's
placement and choosing the right options. The goal is to change the menu's content in order
to emphasize the positive aspects while minimizing the bad ones. The following are some
of the alternative solutions:
- Stars: Very popular item with low average contribution margin
● Do nothing
● Modify price slightly – up or down
● Promote through personal selling or menu positioning
- Plow horses: Very popular item with low average contribution margin
● Do nothing
● Increase price
● Reduce dish cost
● Modify recipe
30
● Use cheaper commodities
● Reduce portion size
- Puzzles: Items that aren't popular, but the profits are high
● Do nothing
● Reduce price
● Rename dish
● Reposition dish on menu
● Promote through personal selling
● Remove from the menu
- Dogs: Items that aren't popular, but the profits are high
● Do nothing
● Replace dish
● Redesign dish
● Remove dish from menu
A ‘solution’ often ignored is the ‘Do nothing’ option. It's important to keep in mind
that the menu engineering process is intended to sort foods into good and bad performers.
As a result, there will always be meals that are unpopular and under-profitable. If these
items were withdrawn from the menu without being replaced each time the analysis was
performed, the menu would eventually be reduced to just one item.
3.5.2 Restaurant menu engineering graph prediction
For accurate predictions, we sent out surveys to our potential customers. We
received 125 answers. Among 13 types of sticky rice belonging to 3 different groups,
namely savory sticky rice, sweet sticky rice, and special sticky rice, Saigon sticky rice is
the favorite with 17 portions, accounting for 13.6%. The ones with the lowest sales are
vegetarian Vietnamese sticky rice balls and Lotus seed coconut sticky rice with 4 servings
each. There are 101 out of 125 customers buy drinks, accounting for 80.1%. Among
beverages, sugarcane juice is chosen the most with 14 servings, accounting for 13.9% of
31
total beverage sales. Soy milk has the least choice with 7 servings. The detailed results are
shown below.
Table 3.2: Servings Distribution
Menu item
Servings
Food
125
Portfolio
100%
Chicken sticky rice
15
12.0%
Saigon sticky rice
17
13.6%
Babao sticky rice
13
10.4%
Vegetarian mixed sticky rice
6
4.8%
Vegetarian Vietnamese sticky rice balls
4
3.2%
Lotus seed coconut sticky rice
4
3.2%
Mango sticky rice
14
11.2%
Durian sticky rice
7
5.6%
Corn sticky rice
6
4.8%
Pandan sticky rice
8
6.4%
Black bean sticky rice
5
4.0%
Kòu ròu sticky rice
14
11.2%
3S sticky rice
12
9.6%
Beverage
Sugarcane juice
101/125 orders
80.1% of orders
14
13.9%
Soft drink
9
8.9%
Carrot juice
8
7.9%
Guava juice
9
8.9%
13
12.9%
8
7.9%
11
10.9%
Ambarella juice
Watermelon juice
Pineapple juice
32
Orange juice
12
11.9%
Soy milk
7
6.9%
Milk tea
10
9.9%
Figure 3.4: Food menu portfolio
Figure 3.5: Beverage menu portfolio
Based on the actual survey about customer intentions as well as the cost and selling
price of dishes in section 3.3.2 Menu pricing, we determine the restaurant menu
engineering graph of the restaurant as below.
33
Table 3.3: Menu engineering graph
Figure 3.6: Restaurant Menu Engineering Graph
34
4. Purchasing & storage methods
4.1 Food categories
Table 4.1: Food Categories
Perishables
Non-perishables
Pork belly
Sticky rice
Pickled radish
Chinese sausage
Pork bologna
Peanut
Vegetarian pork bologna
Dried shrimp
Quail egg
Soy sauce
Char siu meat
Spices
Lotus seed
Glutinous flour
Carrot
Peeled split mung beans
Cabbage
Black bean
Jicama
Soya bean
Purple onion
Wood ear mushroom (dried)
Pandan leaves
Shiitake mushroom (dried)
Taro
Salted dry apricot
Green onion
Black tea
Red fermented tofu
Tapioca pearls
Coconut cream
Shredded coconut
Coconut flesh
Corn kernel
Coconut milk
Sugar-free milk
Condensed milk
35
Mango
Durian
Sugarcane juice
Kumquat
Pineapple
Watermelon
Ambarella
Red guava
Orange
Ice cubes
4.2 Purchasing specifications
Table 4.2: Purchasing specifications
Pork
Grade
Weight, Size, and Cut Specifications
Pork belly
Fresh,
Eviscerated
4 kg, has been preliminarily clean
Pork bologna
Good quality
500 g/pack
Vegetarian pork bologna
Good quality
300 g/pack
Char siu meat
Good quality
350 g/pack
Poultry
Grade
Weight, Size, and Cut Specifications
Chicken breast
Fresh
250 g, oven-ready
Quail eggs
Fresh
150 eggs
Seafood
Grade
Weight, Size, and Cut Specifications
Dried shrimp
Good quality
1 kg/pack
Grain & flour
Grade
Weight, Size, and Cut Specifications
Sticky rice
Good quality
20 kg/sack
Glutinous flour
Good quality
1 kg/pack
36
Vegetables
Grade
Weight, Size, and Cut Specifications
Green onion
Fresh
500 g/pack, has been preliminarily
clean
Purple onion
Fresh
0.5 kg/pack
Carrot
Fresh
100 g/unit, 1 kg/pack
Cabbage
Fresh
500 g, has been preliminarily clean
Taro
Fresh
500 g, has been preliminarily clean
Jicama
Fresh
500 g, has been preliminarily clean
Pandan leaf
Fresh
1.5 kg/pack
Corn kernel
Fresh
1 kg/pack (4 units)
Pickled radish
Good quality
1 kg/pack
Fruit
Grade
Weight, Size, and Cut Specifications
Sugarcane
Fresh
10 pcs/bunch, peeled
Mango
Fresh, High
quality
1 kg/unit
Durian
Fresh, High
quality
500g/pack, only the flesh
Kumquat
Fresh
500 g/pack
Pineapple
Fresh
1 kg/unit, trimmed and clean
Watermelon
Fresh
1.5 kg/unit
Ambarella
Fresh
2.5 kg/pack
Red guava
Fresh
2.5 kg/pack
Orange
Fresh
2.5 kg/pack
Coconut flesh
High quality,
Fresh
2 kg/pack
Dairy
Grade
Weight, Size, and Cut Specifications
Sugar-free milk
Fresh
1 liter/bottle
37
Condensed milk
Good quality
400g/can
Coconut milk
High quality,
Fresh
1 liter/can
Coconut cream
High quality,
Fresh
1 kg/can
Legume & seed
Grade
Weight, Size, and Cut Specifications
Lotus seed
Good quality
0.5 kg/bag
Roasted peanut
Good quality
1 kg/bag
Peeled split mung beans
Fresh
3 kg/bag, has been preliminarily clean
Black bean
Fresh
3 kg/bag, has been preliminarily clean
Soybean
Fresh
3 kg/bag, has been preliminarily clean
Dried
Grade
Weight, Size, and Cut Specifications
Salted dry apricot
Good quality
500 g/pack, dried
Wood ear mushroom
Good quality
250 g/pack, dried
Shiitake mushroom
Good quality
500 g/pack, dried
Chinese sausage
Good quality
1 kg/pack (10 units)
Red fermented tofu
Good quality
250 g/jar
Condiment
Grade
Weight, Size, and Cut Specifications
Sugar
Good quality
1 kg/bag, fine white sugar
Salt
Good quality
1 kg/bag
Soy sauce
Good quality
500 ml/bottle
Ketchup
Good quality
5 kg/bottle
Pepper
Good quality
500 g/pack, crushed
Fish sauce
Good quality
1 liter/bottle
Other
Grade
Weight, Size, and Cut Specifications
Black tea
High quality
500 g/bag
38
Tapioca pearls
High quality
1 kg/pack, black, dried, ready to cook
4.3 Portion size
Table 4.3: Portion control chart
Food item
Menu item
Portion size
Sticky rice
Chicken sticky rice
100 gr
Chicken breast
Chicken sticky rice
35 gr
Peanut
Chicken sticky rice
5 gr
Green onion
Chicken sticky rice
10 gr
Pickled radish
Chicken sticky rice
10 gr
Pork bologna
Chicken sticky rice
10 gr
Dried shrimp
Chicken sticky rice
5 gr
Minced purple onion
Chicken sticky rice
2 gr
Soy sauce
Chicken sticky rice
5 ml
Spices and condiments
Chicken sticky rice
10 gr
Sticky rice
Saigon sticky rice
100 gr
Chinese sausage
Saigon sticky rice
10 gr
Peanut
Saigon sticky rice
5 gr
Pickled radish
Saigon sticky rice
10 gr
Pork bologna
Saigon sticky rice
10 gr
Dried shrimp
Saigon sticky rice
5 gr
Fried purple onion
Saigon sticky rice
2 gr
Soy sauce
Saigon sticky rice
5 ml
Quail egg
Saigon sticky rice
2 egg
Spices and condiments
Saigon sticky rice
10 gr
Sticky rice
Babao sticky rice
100 gr
Chinese sausage
Babao sticky rice
5 gr
39
Peanut
Babao sticky rice
5 gr
Pickled radish
Babao sticky rice
10 gr
Pork bologna
Babao sticky rice
5 gr
Dried shrimp
Babao sticky rice
5 gr
Shiitake mushroom
Babao sticky rice
2 gr
Char siu meat
Babao sticky rice
10 gr
Spices and condiments
Babao sticky rice
10 gr
Sticky rice
Vegetarian mixed sticky rice
100 gr
Lotus seed
Vegetarian mixed sticky rice
10 gr
Peanut
Vegetarian mixed sticky rice
5 gr
Pickled radish
Vegetarian mixed sticky rice
10 gr
Carrot
Vegetarian mixed sticky rice
20 gr
Fried purple onion
Vegetarian mixed sticky rice
2 gr
Shiitake mushroom
Vegetarian mixed sticky rice
2 gr
Vegetarian pork bologna
Vegetarian mixed sticky rice
10 gr
Cabbage
Vegetarian mixed sticky rice
20 gr
Spices and condiments
Vegetarian mixed sticky rice
10 gr
Glutinous flour
Vegetarian Vietnamese sticky rice balls
50 gr
Sticky rice
Vegetarian Vietnamese sticky rice balls
25 gr
Peeled split mung beans
Vegetarian Vietnamese sticky rice balls
25 gr
Vegetarian pork bologna
Vegetarian Vietnamese sticky rice balls
10 gr
Shiitake mushroom
Vegetarian Vietnamese sticky rice balls
5 gr
Fried purple onion
Vegetarian Vietnamese sticky rice balls
2 gr
Wood ear mushroom
Vegetarian Vietnamese sticky rice balls
5 gr
Pandan leaves
Vegetarian Vietnamese sticky rice balls
30 g
40
Spices and condiments
Vegetarian Vietnamese sticky rice balls
5 gr
Sticky Rice
Mango sticky rice
100 gr
Mango
Mango sticky rice
125 gr
Pandan leaves
Mango sticky rice
20 gr
Coconut cream
Mango sticky rice
50 ml
Shredded coconut
Mango sticky rice
50 gr
Spices and condiments
Mango sticky rice
15 gr
Sticky Rice
Black bean sticky rice
100 gr
Black bean
Black bean sticky rice
60 gr
Coconut flesh
Black bean sticky rice
50 gr
Roasted peanut
Black bean sticky rice
10 gr
Spices and condiments
Black bean sticky rice
20 gr
Sticky Rice
Pandan sticky rice
100 gr
Pandan leaves
Pandan sticky rice
20 gr
Coconut cream
Pandan sticky rice
50 ml
Shredded coconut
Pandan sticky rice
50 gr
Roasted peanut
Pandan sticky rice
10 gr
Spices and condiments
Pandan sticky rice
15 gr
Sticky rice
Corn sticky rice
100 gr
Corn kernel
Corn sticky rice
50 gr
Coconut milk
Corn sticky rice
100 ml
Coconut flesh
Corn sticky rice
50 gr
Spices and condiments
Corn sticky rice
20 gr
Sticky Rice
Lotus seed coconut sticky rice
100 gr
Lotus seed
Lotus seed coconut sticky rice
20 gr
41
Peeled Split Mung Beans
Lotus seed coconut sticky rice
20 gr
Shredded coconut
Lotus seed coconut sticky rice
50 gr
Spices and condiments
Lotus seed coconut sticky rice
10 gr
Sticky rice
Durian sticky rice
100 gr
Durian
Durian sticky rice
20 gr
Coconut cream
Durian sticky rice
50 ml
Coconut flesh
Durian sticky rice
20 gr
Peeled Split Mung Beans
Durian sticky rice
20 gr
Spices and condiments
Durian sticky rice
20 gr
Sticky rice
Kourou stew pork belly sticky rice
100 gr
Pork belly
Kourou stew pork belly sticky rice
15 gr
Purple onion
Kourou stew pork belly sticky rice
5 gr
Garlic
Kourou stew pork belly sticky rice
5 gr
Taro
Kourou stew pork belly sticky rice
10 gr
Red fermented tofu
Kourou stew pork belly sticky rice
10 gr
Quail egg
Kourou stew pork belly sticky rice
1 egg
Spices and condiments
Kourou stew pork belly sticky rice
20 gr
Sticky rice
3S sticky rice
100 gr
Chinese sausage
3S sticky rice
10 gr
Dried shrimp
3S sticky rice
10 gr
Jicama
3S sticky rice
10 gr
Fried purple onion
3S sticky rice
2 gr
Spices and condiments
3S sticky rice
20 gr
Sugarcane
Sugarcane juice
1 pcs
Kumquat
Sugarcane juice
10 gr
42
Pineapple
Sugarcane juice
5 gr
Roasted peanut
Sugarcane juice
5 gr
Ice cubes
Sugarcane juice
50 gr
Watermelon
Watermelon juice
150 gr
Sugar-free milk
Watermelon juice
70 gr
Sugar
Watermelon juice
25 gr
Ice cubes
Watermelon juice
50 gr
Carrot
Carrot juice
150 gr
Sugar-free milk
Carrot juice
70 gr
Condensed milk
Carrot juice
10 gr
Sugar
Carrot juice
25 gr
Ice cubes
Carrot juice
50 gr
Ambarella
Ambarella juice
200 gr
Sugar
Ambarella juice
50 gr
Ice cubes
Ambarella juice
50 gr
Red guava
Guava juice
200 gr
Ice cubes
Guava juice
100 gr
Salted dry apricot
Guava juice
5 gr
Orange
Orange juice
200 gr
Sugar
Orange juice
10 gr
Ice cubes
Orange juice
100 gr
Pineapple
Pineapple juice
200 gr
Sugar
Pineapple juice
10 gr
Ice cubes
Pineapple juice
100 gr
Soya bean
Soy milk
100 gr
43
Sugar
Soy milk
10 gr
Ice cubes
Soy milk
225 gr
Sugar-free milk
Milk tea
100 ml
Black tea
Milk tea
4 gr
Sugar
Milk tea
10 gr
Ice cubes
Milk tea
200 gr
Tapioca pearls
Milk tea
50 gr
4.4 Calculating purchase amount
Our restaurant intends to purchase every 2 days for most perishable materials and
once a week for non-perishable materials. The reasons for this purchasing period are as
follows. Firstly, to ensure the freshness of the perishable materials. The restaurant values
the deliciousness of the food, so the quality of the ingredients must be guaranteed.
Secondly, the prices and also quality of materials often change due to season and weather,
so we can be proactive in choosing suppliers. Finally, the restaurant only has an area of
50m2 and does not have much space to store things. In addition, the initial investment for
the restaurant does not spend too much on the freezer either.
To make the desired profit, the restaurant predicts it will need about 140 guests per
day. We will use the survey data obtained in section 3.5.2 Restaurant menu engineering
graph prediction to calculate the amount of materials needed. In addition, we will keep
about 25% in stock for cases where there are more customers than expected.
44
Table 4.4: Calculating purchase amount
Type
Pork
Material
Menu item
Portion
size (1)
Required
servings
(2)
Required
amount (4)
= (1) × (2) × (3)
Amount to
order (5)
= (4) ×
125%
Pork belly
• Kourou stew pork belly sticky rice
100 g
16
3200g
4 kg
Pork
bologna
• Chicken sticky rice
• Saigon sticky rice
• Babao sticky rice
10 g
10 g
10 g
17
19
15
340 g
380 g
300 g
1.275 kg
= 2 pack
Vegetarian
pork
bologna
• Vegetarian mixed sticky rice
• Vegetarian Vietnamese sticky rice
balls
10 g
10 g
7
4
140 g
80 g
275 g
= 1 pack
Char siu
meat
• Babao sticky rice
10 g
15
300 g
375 g
= 1 pack
Chicken
breast
• Chicken sticky rice
35 g
17
1190 g
1.5 g
Poultry
Quail eggs
• Saigon sticky rice
• Kourou stew pork belly sticky rice
2 eggs
1 egg
19
16
76 eggs
32 eggs
135 eggs
Seafood
Dried
shrimp
• Chicken sticky rice
• Saigon sticky rice
• Babao sticky rice
• 3S sticky rice
5g
5g
5g
10 g
17
19
15
13
595 g
665 g
525 g
910 g
3.5 kg
= 4 packs
Grain &
flour
Sticky rice
• Chicken sticky rice
• Saigon sticky rice
100 g
100 g
17
19
11.9 kg
13.3 kg
120 kg
= 6 sacks
Purcha
sing
period
(3)
Every
2
days
Every
2
days
Every
7
days
45
Glutinous
flour
Green onion
Purple
Vegetables onion
• Babao sticky rice
• Vegetarian mixed sticky rice
• Vegetarian Vietnamese sticky rice
balls
• Mango sticky rice
• Black bean sticky rice
• Pandan sticky rice
• Corn sticky rice
• Lotus seed coconut sticky rice
• Durian sticky rice
• Kourou stew pork belly sticky rice
• 3S sticky rice
100 g
100 g
25 g
15
7
4
10.5 kg
4.9 kg
0.7 kg
100 g
100 g
100 g
100 g
100 g
100 g
100 g
100 g
16
6
9
7
4
8
16
12
11.2 kg
4.2 kg
6.3 kg
4.9 kg
2.8 kg
5.6 kg
11.2 kg
8.4 kg
• Vegetarian Vietnamese sticky rice
balls
50 g
4
1.4 kg
1.75 kg
= 2 packs
• Chicken sticky rice
10 g
17
340 g
425 g
= 1 pack
• Chicken sticky rice
• Saigon sticky rice
• Vegetarian mixed sticky rice
• Vegetarian Vietnamese sticky rice
balls
• Kourou stew pork belly sticky rice
• 3S sticky rice
2g
2g
2g
2g
17
19
7
4
68 g
76 g
28 g
16 g
500 g
= 1 pack
5g
2g
16
13
160 g
52 g
Every
7
days
Every
2
days
Carrot
• Vegetarian mixed sticky rice
• Carrot juice
20 g
150 g
7
9
280 g
2700 g
3.725 kg
= 4 packs
Cabbage
• Vegetarian mixed sticky rice
20 g
7
280 g
350 g
46
Taro
• Kourou stew pork belly sticky rice
10 g
16
320 g
400 g
Jicama
• 3S sticky rice
10 g
13
260 g
325 g
30 g
4
240 g
Pandan
leaves
• Vegetarian Vietnamese sticky rice
balls
• Mango sticky rice
• Pandan sticky rice
1.5 kg
= 1 pack
20 g
20 g
16
9
640 g
360 g
• Corn sticky rice
50 g
7
700 g
875 g
= 1 pack
• Chicken sticky rice
• Saigon sticky rice
• Babao sticky rice
• Vegetarian mixed sticky rice
10 g
10 g
10 g
10 g
17
19
15
7
340 g
380 g
300 g
140 g
1.5 kg
= 2 packs
• Sugarcane juice
1 pcs
16
32 pcs
40 pcs
= 4 bunches
• Mango sticky rice
125 g
16
4000 g
5 kg
• Durian sticky rice
20 g
8
320 g
400 g
= 1 pack
Corn kernel
Pickled
radish
Sugarcane
Mango
Durian
Fruit
Kumquat
Pineapple
Watermelon
• Sugarcane juice
10 g
16
320 g
400 g
= 1 pack
• Sugarcane juice
• Pineapple juice
5g
200 g
16
12
160 g
4800 g
6.2 kg
= 6 units
• Watermelon juice
150 g
9
2700 g
3.375 kg
= 3 units
Every
2
days
47
• Ambarella juice
200 g
14
5600 g
7 kg
= 3 packs
• Guava juice
200 g
10
4000 g
5 kg
= 2 packs
• Orange juice
200 g
13
5200 g
6.5 kg
= 3 packs
Coconut
flesh /
Shredded
coconut
• Mango sticky rice
• Black bean sticky rice
• Pandan sticky rice
• Corn sticky rice
• Lotus seed coconut sticky rice
• Durian sticky rice
50 g
50 g
50 g
50 g
50 g
20 g
16
6
9
7
4
8
1600 g
600 g
900 g
700 g
400 g
320 g
5.650 kg
= 3 packs
Sugar-free
milk
• Watermelon juice
• Carrot juice
• Milk tea
70 ml
70 ml
100 ml
9
9
11
4410 ml
4410 ml
7700 ml
20.65 l
= 21 bottles
10 g
9
630 g
800 g
= 2 cans
Ambarella
Red guava
Orange
Dairy
Condensed
milk
• Carrot juice
Coconut
milk
• Corn sticky rice
100 ml
7
4900 ml
6l
= 6 cans
• Mango sticky rice
• Pandan sticky rice
• Durian sticky rice
50 ml
50 ml
50 ml
16
9
8
5600 ml
3150 ml
2800 ml
15 l
= 15 cans
• Vegetarian mixed sticky rice
• Lotus seed coconut sticky rice
10 g
20 g
7
4
490 g
560 g
1.312 kg
= 3 bags
Coconut
cream
Legume &
Lotus seed
Seed
Every
7
days
Every
7
48
Roasted
peanut
• Chicken sticky rice
• Saigon sticky rice
• Babao sticky rice
• Vegetarian mixed sticky rice
• Black bean sticky rice
• Pandan sticky rice
• Sugarcane juice
5g
5g
5g
5g
10 g
10 g
5g
17
19
15
7
6
9
16
595 g
665 g
525 g
245 g
420 g
630 g
560 g
4.55 kg
= 5 bags
25 g
4
700 g
2.975 kg
= 1 bag
20 g
20 g
4
8
560 g
1120 g
• Black bean sticky rice
60 g
6
2520 g
3.15 kg
= 1 bag
• Soy milk
100 g
8
5600 g
7 kg
= 2 bags
• Vegetarian Vietnamese sticky rice
Peeled split balls
mung beans • Lotus seed coconut sticky rice
• Durian sticky rice
Black bean
Soybean
Salted dry
apricot
• Guava juice
5g
10
350 g
437.5 g
= 1 pack
Wood ear
mushroom
• Vegetarian Vietnamese sticky rice
balls
5g
4
140 g
175 g
= 1 pack
Shiitake
mushroom
• Babao sticky rice
• Vegetarian mixed sticky rice
• Vegetarian Vietnamese sticky rice
balls
2g
2g
5g
15
7
4
182 g
98 g
140 g
525 g
= 1 pack
Chinese
sausage
• Saigon sticky rice
• Babao sticky rice
10 g
5g
19
15
1330 g
525 g
3.456 kg
= 4 packs
Dried
days
Every
7
days
49
Red
fermented
tofu
Sugar
Salt
Soy sauce
• 3S sticky rice
10 g
13
910 g
• Kourou stew pork belly sticky rice
10 g
16
1120 g
1400 g
= 6 jars
All kinds of menu item
10 g
140
9800 g
12.25 kg
= 12 bags
All kinds of menu item
2g
140
1960 g
2.45 kg
= 2 bags
All kinds of menu item
5 ml
140
4900 ml
All kinds of menu item
5g
140
4900 g
All kinds of menu item
0.5 g
140
490 g
612.5 g
= 1 pack
All kinds of menu item
5 ml
140
4900 ml
6.125 l
= 6 bottles
• Milk tea
4g
11
308 g
385 g
= 1 bag
Condiment
Ketchup
Pepper
Fish sauce
Black tea
Other
Tapioca
pearls
Ice cubes
6.125 l
= 11 bottles Every
7
6.125 kg
days
= 1 bottle
• Milk tea
50 g
11
3850 g
4.8 kg
= 5 packs
• Sugarcane juice
• Watermelon juice
• Carrot juice
50 g
50 g
50 g
16
9
9
800 g
450 g
450 g
13.5 kg
Every
7
days
Every
day
50
• Ambarella juice
• Guava juice
• Orange juice
• Pineapple juice
• Soy milk
• Milk tea
• Soft drink
50 g
100 g
100 g
100 g
225 g
200 g
100 g
14
10
13
12
8
11
9
700 g
1000 g
1300 g
1200 g
1800 g
2200 g
900 g
51
Assume this is the first purchasing period, there is no amount on hand, so the
required amount is also the actual order amount. We calculate the amount to order as in
the table below.
Table 4.5: Actual Order
Type
Pork
Material
Required
Amount
Amount
on hand
Amount to
order
Actual
order
Pork belly
4 kg
-
4 kg
4 kg
Pork bologna
1.275 kg
= 2 pack
-
1.275 kg
= 2 pack
1.275 kg
= 2 pack
Vegetarian pork
bologna
275 g
= 1 pack
-
275 g
= 1 pack
275 g
= 1 pack
Char siu meat
375 g
= 1 pack
-
375 g
= 1 pack
375 g
= 1 pack
Chicken breast
1.5 g
-
1.5 g
1.5 g
Quail eggs
135 eggs
-
135 eggs
135 eggs
Dried shrimp
3.5 kg
= 4 packs
3.5 kg
3.5 kg
= 4 packs = 4 packs
Sticky rice
120 kg
= 6 sacks
120 kg
= 6 sacks
Poultry
Seafood
Grain &
flour
Glutinous flour
-
120 kg
= 6 sacks
1.75 kg
= 2 packs
1.75 kg
1.75 kg
= 2 packs = 2 packs
Green onion
425 g
= 1 pack
-
425 g
= 1 pack
425 g
= 1 pack
Purple onion
500 g
= 1 pack
-
500 g
= 1 pack
500 g
= 1 pack
Carrot
3.725 kg = 4 packs
3.725 kg 3.725 kg
= 4 packs = 4 packs
Cabbage
350 g
350 g
Vegetables
-
Purchasing period
Every 2
days
Every 2
days
Every 7
days
Every 2
days
350 g
52
Taro
400 g
-
400 g
400 g
Jicama
325 g
-
325 g
325 g
Pandan leaves
1.5 kg
= 1 pack
-
1.5 kg
= 1 pack
1.5 kg
= 1 pack
Corn kernel
875 g
= 1 pack
-
875 g
= 1 pack
875 g
= 1 pack
Pickled radish
1.5 kg
= 2 packs
1.5 kg
1.5 kg
= 2 packs = 2 packs
-
Sugarcane
40 pcs
=4
bunches
40 pcs
=4
bunches
40 pcs
=4
bunches
Mango
5 kg
-
5 kg
5 kg
Durian
400 g
= 1 pack
-
400 g
= 1 pack
400 g
= 1 pack
Kumquat
400 g
= 1 pack
-
400 g
= 1 pack
400 g
= 1 pack
Pineapple
6.2 kg
= 6 units
-
6.2 kg
= 6 units
6.2 kg
= 6 units
Watermelon
3.375 kg
= 3 units
-
3.375 kg
= 3 units
3.375 kg
= 3 units
Ambarella
7 kg
= 3 packs
7 kg
7 kg
= 3 packs = 3 packs
Red guava
5 kg
= 2 packs
5 kg
5 kg
= 2 packs = 2 packs
Orange
6.5 kg
= 3 packs
6.5 kg
6.5 kg
= 3 packs = 3 packs
Coconut flesh /
Shredded coconut
5.650 kg = 3 packs
5.650 kg 5.650 kg
= 3 packs = 3 packs
Sugar-free milk
20.65 l
20.65 l
Fruit
Dairy
-
20.65 l
Every 2
days
Every 7
53
= 21
bottles
= 21
bottles
Condensed milk
800 g
= 2 cans
-
800 g
= 2 cans
800 g
= 2 cans
Coconut milk
6l
= 6 cans
-
6l
= 6 cans
6l
= 6 cans
Coconut cream
15 l
= 15 cans
15 l
15 l
= 15 cans = 15 cans
Lotus seed
1.312 kg
= 3 bags
-
1.312 kg
= 3 bags
1.312 kg
= 3 bags
Roasted peanut
4.55 kg
= 5 bags
-
4.55 kg
= 5 bags
4.55 kg
= 5 bags
2.975 kg
= 1 bag
-
2.975 kg
= 1 bag
2.975 kg
= 1 bag
Black bean
3.15 kg
= 1 bag
-
3.15 kg
= 1 bag
3.15 kg
= 1 bag
Soybean
7 kg
= 2 bags
-
7 kg
= 2 bags
7 kg
= 2 bags
Salted dry apricot
437.5 g
= 1 pack
-
437.5 g
= 1 pack
437.5 g
= 1 pack
Wood ear
mushroom
175 g
= 1 pack
-
175 g
= 1 pack
175 g
= 1 pack
Shiitake mushroom
525 g
= 1 pack
-
525 g
= 1 pack
525 g
= 1 pack
Chinese sausage
3.456 kg = 4 packs
3.456 kg 3.456 kg
= 4 packs = 4 packs
Red fermented tofu
1400 g
= 6 jars
1400 g
= 6 jars
Legume & Peeled split mung
Seed
beans
Dried
= 21
bottles
Condiment Sugar
-
12.25 kg = 12 bags
days
Every 2
days
Every 7
days
1400 g
= 6 jars
12.25 kg 12.25 kg
= 12 bags = 12 bags
Every 7
days
54
Other
Salt
2.45 kg
= 2 bags
-
2.45 kg
= 2 bags
2.45 kg
= 2 bags
-
Soy sauce
6.125 l
= 11
bottles
6.125 l
= 11
bottles
6.125 l
= 11
bottles
Ketchup
6.125 kg = 1 bottle
6.125 kg 6.125 kg
= 1 bottle = 1 bottle
Pepper
612.5 g
= 1 pack
-
612.5 g
= 1 pack
612.5 g
= 1 pack
-
Fish sauce
6.125 l
=6
bottles
6.125 l
=6
bottles
6.125 l
=6
bottles
Black tea
385 g
= 1 bag
-
385 g
= 1 bag
385 g
= 1 bag
Tapioca pearls
Ice cubes
4.8 kg
= 5 packs
4.8 kg
4.8 kg
= 5 packs = 5 packs
13.5 kg
13.5 kg
-
13.5 kg
Every 7
days
Every
day
4.5 Purchasing method
Our restaurant will mix two methods of purchase which are Purchase-by-contract
and Cash and carry, based on the type of foods we will have different methods. For
perishable foods like eggs, vegetables,… We will use the cash and carry method to
ensure the freshness of the ingredients and to make it easy to adjust the amount of food
reasonably for each day. And perishable foods have unpredictable price increases over
time, so they can be easier to use and save costs when choosing cheap suppliers. And for
non-perishable foods like beans, spices, canned food,… We prefer to use the Purchaseby-contract method because they can be preserved for a long time and have not much
difference in value over time, so they are easy to buy and store. We will buy from familiar
55
resellers large quantities of food periodically to get quantity discounts in order to reduce
raw material costs.
Figure 4.1: Purchasing method
5. Production & Service
5.1 HACCP
5.1.1 Step 1: Establish a HACCP team
At first, the restaurant manager or board of directors needs to make a commitment
to implement the HACCP and inform all employees of this decision.
The HACCP team must assemble a group of people with practical knowledge
and experience about the restaurant’s products as well as having a certain level of
knowledge about the HACCP system.
The HACCP team members of the restaurant will include 5 people:
-
HACCP team leader: Restaurant manager
-
HACCP vice leader: Chef 1
-
HACCP secretary: Full-time staff 1
-
HACCP team member: Chef 2, Commis 1.
HACCP team members will be trained on HACCP standards, The CODEX
Alimentarius (general principles on food hygiene), GMP (Good Manufacturing
Practice)...
56
Then the restaurant makes a form to establish a HACCP team detached with
employees’ relevant certifications. The members of the HACCP team will make the
whole plan and implement it. It clearly outlines the team's responsibilities for
developing, implementing, evaluating, and reporting on the HACCP system, including
responsibilities for relationships with external organizations related to safety issues.
Depending on the qualifications and practical experience of the members in the fields
determine the specific responsibilities of each member of the team.
5.1.2 Step 2: Describe the products
Product name
Chicken sticky rice
Product category
Savory
Characteristics
Cooked, hot, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Chicken breast
- Peanut
- Green onion
- Pickled radish
- Pork bologna
- Dried shrimp
- Minced purple onion
- Soy sauce
- Spices and condiments
To see the full Descriptions for all remaining dishes and drinks, please refer to
Appendix 5: Describe the products.
57
5.1.3 Step 3: Identify the products’ intended use
The intended consumers are the general public and specifically college students.
The intended use of all products is for consumption.
5.1.4 Step 4: Draw up the commodity flow diagram
- Flow diagram for the Pork bologna, Vegetarian pork bologna, Char siu meat:
Receiving
Cutting
Freezing
Defrosting
Making
dishes
Reheating
Use for
Serving
cooking
- Flow diagram for the Pork belly, Chicken breast:
Receiving
Freezing
Defosting
Seasoning
Cooking
Making
dishes
Cutting
Serving
- Flow diagram for Quail egg:
Receiving
Refrigerating
Cooking
Peeling
Making
dishes
Serving
Reheating
Making
dishes
Serving
Continually
heating
Making
dishes
Serving
- Flow diagram for the Dried shrimp:
Receiving
Freezing
Defrosting
- Flow diagram for the Sticky rice:
Receiving
Washing
Cooking
- Flow diagram for the Glutinous flour:
Receiving
Boxing
Take out
Use for
cooking
Serving
- Flow diagram for Vegetables (Green onion, Purple onion, Carrot, Cabbage,
Taro, Jicama, Pandan leaves, Corn)
Receiving
Washing
Cutting
Refrigerating
Cooking
Serving
58
- Flow diagram for Pickled radish:
Receiving
Boxing
Making
dishes
Refrigerating
Serving
- Flow diagram for Fruits (Mango, Kumquat, Ambarella, Red Guava, Orange):
Receiving
Refrigerating
Washing
Making
dishes/drinks
Cutting
Serving
- Flow diagram for Fruits (Watermelon, Coconut flesh):
Receiving
Cutting
Washing
Refrigerating
Making
dishes/drinks
Serving
- Flow diagram for Fruits (Durian, Pineapple):
Receiving
Making
dishes/drinks
Refrigerating
Serving
- Flow diagram for Sugar-free milk, Condensed milk, Coconut milk, Coconut
cream:
Receiving
Making
drinks
Refrigerating
Serving
- Flow diagram for Lotus seed:
Receiving
Refrigerating
Washing
Cooking
Making
dishes
Serving
- Flow diagram for Roasted peanut, Salted dry apricot, Red fermented tofu, Black
tea:
Receiving
Stored at room
temperature
Making
dishes/drink
Serving
- Flow diagram for the Peeled split mung beans, Black bean:
Receiving
Stored in
room
temperature
Washing
Cooking
Seasoning
Making
dishes
Serving
59
- Flow diagram for Soybean:
Receiving
Washing
Soak long
hours in
clean
water
Making
drink
Cooking
Serving
- Flow diagram for Wood ear mushroom, Shiitake mushroom:
Receiving
Stored at
room
temperature
Soak in
clean water
Cutting
Cooking
Cooking
Making
dishes
Serving
- Flow diagram for Chinese sausage:
Receiving
Stored at
room
temperature
Washing
Serving
- Flow diagram for Tapioca pearls:
Receiving
Stored at
room
temperature
Cooking
Soaking in
brown
sugar
Making
drinks
Serving
5.1.5 Step 5: On-site confirmation of flow diagram
The HACCP team applied the flow diagram to each ingredient in the restaurant's
kitchen and found the process to be free of errors or omissions. Therefore, the agreement
will not contain any amendments or changes
5.1.6 Step 6: Identify and analyze hazard(s)
We see a total of 16 hazards possible occurrences, all the hazards in the table are
sorted by decreasing health hazards and only 1 does not need to be addressed in the
plan.
60
Table 5.1: Hazard Analysis Plan: Savory sticky rice and Special sticky rice
Step
Receiving
Potential Hazard(s)
(Biological, Physical, and Chemical)
Control Measure(s)
B-Presence of germs and molds
a. Purchase from reputable supplier
Hazard to
be
addressed in
plan?
Y/N
N
B-Enteric pathogens
b. Ensure packaging intact
Y
P-Sand and small rock
c. Purchase food within date code
Y
C-Pesticides, Chemical contamination
B-Molds and Yeasts, Bacterias invasive
N
B - Store in dry well-ventilated conditions; Y
Ensure effective stock control
Storage
B-Salmonella in expired eggs
B - EXP- Expiry date
Y
P- Foreign objects contamination
P - Use covered storage containers
Y
C-Chemical contamination (e.g. cleaning
C - Use covered storage containers
Y
B-Inherent germs/spores; contamination
B-Ensure effective personal hygiene,
Y
from food handlers, dirty articles/equip.,
including the use of appropriate protective
and/or wash water P-Dirt, Leftover durian
clothing; Use only clean
seeds, Hepatitis A virus
articles/equipment, and potable water
B-Enteric pathogens (i.e., E. coli O157:H7
B-Well-prepare
chemicals)
Preparing
Y
and Salmonella)
61
Serving
P-Dirt, Small pieces of bone
P-Carefully preparing
N
C-Detergents, sanitizers, and cleaner
C-space subdivision
Y
P-Foreign objects(screws, shards of glass,…), P-Hygiene control
Y
Dead insect corpse
Cleaning
C-Dishwashing liquid
C-Standard cleaning procedures
Y
Table 5.2: Hazard Analysis Plan: Sweet sticky rice
Step
Receiving
Potential Hazard(s)
(Biological, Physical, and Chemical)
Control
Measure(s)
B-Presence of germs and molds
a. Purchase from reputable supplier
Hazard to
be
addressed
in plan?
Y/N
N
B-Enteric pathogens
b. Ensure packaging is intact
Y
P-Sand and small rock
c. Purchase food within date code
Y
C-Pesticides, Chemical contamination
B-Molds and Yeasts, Bacterias invasive
N
B - Store in dry well-ventilated
Y
conditions; Ensure effective stock control
Storage
P- Foreign objects contamination
P - Use covered storage containers
C-Chemical contamination (e.g. cleaning
C - Use covered storage containers
chemicals)
Y
Y
62
B-Inherent germs/spores; contamination from
B-Ensure effective personal hygiene,
food handlers, dirty articles/equip., and/or
including the use of appropriate protective
wash water P-Dirt, Hepatitis A virus
clothing; Use only clean
Preparing
Serving
Y
articles/equipment, and potable water
P-Metal shavings
P-Open the can properly
N
P-Leftover durian seeds
P-Prepare durian properly
N
C-Detergents, sanitizers, and cleaner
C-Space subdivision
Y
P-Foreign objects(screws, shards of glass,…),
P-Hygiene control
Y
C-Standard cleaning procedures
Y
Dead insect corpse
Cleaning
C-Dishwashing liquid
Table 5.3: Hazard Analysis Plan: Drinks
Step
Receiving
Potential Hazard(s)
(Biological, Physical, and Chemical)
Control
Measure(s)
B- Microorganisms exist inside fruits
a. Purchase from reputable suppliers
Hazard to
be
addressed
in plan?
Y/N
N
P- Mixed with insects like ants
b. Ensure packaging is intact
Y
C-Pesticides, Chemical contamination
c. Purchase food within date code
Y
63
B-Molds and Yeasts, Bacterias invasive
B - Store in dry well-ventilated conditions;
Y
Ensure effective stock control
Storage
P- Foreign objects contamination
P - Use covered storage containers
Y
C-Chemical contamination (e.g. cleaning
C - Use covered storage containers
Y
B-Inherent germs/spores; contamination
B-Ensure effective personal hygiene,
Y
from food handlers, dirty articles/equip.,
including the use of appropriate protective
and/or wash water
clothing; Use only clean articles/equipment,
chemicals)
Preparing
Serving
and potable water
P-Dirt
P-Open the can properly
N
P-Metal shavings
P-Often check grinder
N
C-Detergents, sanitizers, and cleaner
C-space subdivision
Y
P-Foreign objects(Dead insect corpse,
P-Hygiene control
Y
hair,…)
64
5.1.7 Step 7: Determine the critical control points (CCP)
We have decided to use a CCP decision tree to identify CCPs. By showing a flow
chart with questions that could be answered with Yes or No, this tool assists you in
determining whether of your processing stages is a CCP after evaluating possible dangers
in your food manufacturing process.
Figure 5.1: CCP decision tree
65
5.1.8 Step 8: Establish critical limits for each CCP
Table 5.4: Critical limits for Savory sticky rice and Special sticky rice
Step
Potential Hazard(s)
(Biological, Physical, and
Chemical)
B-Presence of germs and
molds
B-Enteric pathogens
Receiving
P-Sand and small rock
C-Pesticides, Chemical
contamination
Storage
Control
Measure(s)
CCP
(Y/N)
B - Purchase from reputable
supplier
B - Ensure packaging intact
C - Purchase food within date
code
N
B - Store in dry wellB-Molds and Yeasts,
ventilated conditions; Ensure
Bacterias invasive
effective stock control
B-Salmonella in expired eggs
B - EXP- Expiry date
P- Foreign objects
P - Use covered storage
contamination
containers
C-Chemical contamination
C - Use covered storage
(e.g. cleaning chemicals)
containers
B-Inherent germs/spores;
contamination from food
handlers, dirty
articles/equip., and/or wash
water P-Dirt, Leftover durian
seeds, Hepatitis A virus
B-Ensure effective personal
hygiene, including the use of
appropriate protective
clothing; Use only clean
articles/equipment, and
Preparing
potable water
B-Enteric pathogens (i.e., E.
B-Well-prepare
coli O157:H7 and
Salmonella)
P-Carefully preparing
P-Dirt, Small pieces of bone
C-space subdivision
C-Detergents, sanitizers, and
cleaner
P-Foreign objects(screws,
Serving shards of glass,…), Dead
insect corpse
Cleaning C-Dishwashing liquid
P-Hygiene control
C-Standard cleaning
procedures
Y
Y
N
N
Y
Critical limit
Not applicable
Max. time at ambient =
2 hours. Chilled storage:
at or below 8oC. Frozen
storage: at or below
–18oC.
Keeping
beyond
recommended storage
life (maximum 24
hours) at refrigerated
temperature
Absence
of
contamination
Use only portable water
Y
N
N
Core temperature of
70oC for 2 minutes
(or equivalent)
Y
Absence of
contamination
Y
Wash cycle of
dishwashers to achieve
at least 55ºC.
Rinse the cycle of
dishwashers to achieve
at least 82ºC.
Supply of hot water to
wash hand basins and
66
sinks to achieve at least
50ºC (allowing for
mixed water
temperature of
approximately 40-45ºC
at the wash hand
basin).
Table 5.5: Critical limits for Sweet sticky rice
Step
Potential Hazard(s)
(Biological, Physical, and
Chemical)
B-Presence of germs and molds
B-Enteric pathogens
Receiving P-Sand and small rock
C-Pesticides, Chemical
contamination
Control
Measure(s)
CCP
(Y/N)
B - Purchase from
reputable supplier
B - Ensure packaging
intact
C - Purchase food within
date code
N
Critical limit
Not applicable
Y
B-Molds and Yeasts, Bacterias
invasive
Storage
P- Foreign objects contamination
C-Chemical contamination (e.g.
cleaning chemicals)
B-Inherent germs/spores;
contamination from food handlers,
dirty articles/equip., and/or wash
water P-Dirt, Hepatitis A virus
Preparing
P-Metal shavings
P-Leftover durian seeds
C-Detergents, sanitizers, and
cleaner
Serving
P-Foreign objects(screws, shards
of glass,…) , Dead insect corpse
B - Store in dry wellventilated conditions;
Ensure effective stock
control
P - Use covered storage
containers
C - Use covered storage
containers
B-Ensure effective
personal hygiene,
including the use of
appropriate protective
clothing; Use only clean
articles/equipment, and
potable water
P-Open the can properly
P-Prepare durian properly
C-space subdivision
P-Hygiene control
N
Max. time at ambient =
2 hours. Chilled
storage: at or below
8oC. Frozen storage: at
or below –18oC.
N
Y
N
N
N
Y
Absence of
contamination
Use only portable water
Core temperature of
70oC for 2 minutes
(or equivalent)
Absence of
contamination
67
Cleaning C-Dishwashing liquid
C-Standard cleaning
procedures
Y
Wash cycle of
dishwashers to achieve
at least 55ºC.
Rinse the cycle of
dishwashers to achieve
at least 82ºC.
Supply of hot water to
wash hand basins and
sinks to achieve at least
50ºC (allowing for
mixed water
temperature of
approximately 40-45ºC
at the wash hand
basin).
Table 5.6: Critical limits for Drinks
Step
Potential Hazard(s)
(Biological, Physical, and
Chemical)
B- Microorganisms exist inside
fruits
Receiving P- Mixed with insects like ants
C-Pesticides, Chemical
contamination
B-Molds and Yeasts, Bacterias
invasive
P- Foreign objects contamination
Storage
C-Chemical contamination (e.g.
cleaning chemicals)
Control
Measure(s)
CCP
(Y/N)
B - Purchase from reputable
supplier
B - Ensure packaging intact
C - Purchase food within date
code
N
B - Store in dry wellventilated conditions; Ensure
effective stock control
P - Use covered storage
containers
C - Use covered storage
containers
B - Ensure effective personal
hygiene, including the use of
appropriate protective
clothing; Use only clean
articles/equipment, and
Preparing
potable water
P - Open the can properly,
P - Metal shavings
often check grinder
C-Detergents, sanitizers, and cleaner C - space subdivision
B - Inherent germs/spores;
contamination from food handlers,
dirty articles/equip., and/or wash
water P-Dirt
Serving
P - Foreign objects(Dead insect
corpse, hair,…)
P-Hygiene control
Critical limit
Not applicable
Y
N
N
Chilled storage: at
or below 8oC.
Frozen storage: at
or below –18oC.
Y
N
Absence of
contamination
Use only portable
water
N
Y
Absence of
contamination
68
5.1.9 Step 9: Establish a monitoring procedure for each CCP
5.1.10 Step 10: Establish corrective action
Step 9 and step 10 are combined in 1 form as shown below.
Table 5.7 Monitoring procedure and corrective action
HACCP PLAN FORM
Firm name: Moc Vi Restaurant
Firm address: Nguyen Huu Tho St, Tan Phong, District 7, HCMC
Critical
control point
Processed
materials
Processing
food
Dishes,
glasses,
spoons,
chopsticks,…
Significant
hazard
Enteric
pathogens
Detergents,
sanitizers, and
cleaners
accidentally fall
on food
Dishwashing
liquid remains in
dishes, glasses,
spoons,
chopsticks
What
Monitoring
How
Corrective
actions
Frequency
Who
Changing those
that survive,
those that can
1
Manager
grow and
time/day
potentially
changing the risk
to the consumer.
Refrigerator
temperature
and cooking
time
Continuous temperature
recorders and conveyors
belts time check with a
marked block
Dishwasher
and food
Separate the food
washing area and the
dishwashing area
1
time/day
Dishwasher
temperature,
and process
Check cleanliness after
washing
1-2
times/day
Commis
Changing those
that survive if
accidentally falls
on food.
Commis
Changing those
that survive if
dishwashing
liquid remains
69
Materials in
storage
(unprocessed
sticky rice,
beans,…)
molds and
yeasts
Fruits and
vegetable
Bacteria that
cause fruits and
vegetables to
spoil
Vegetables
and fruits
Steamed
sticky rice
Pickled radish
Pesticides
Bacteria makes
the sticky rice
go stale
Bacteria
This process will kill and
prevent termites from
sticky rice,
multiplying. Put the rice
box and place
in airtight containers,
close the lids tightly and
to dry
place it in a dry place,
away from sunlight.
3-9 degrees Celsius is the
Refrigerator
most suitable
temperature
temperature for all fruits
and vegetables.
Dilute 10% white vinegar
with 90% water, soak
your fruits and
Washing
vegetables in. Soak for
about 10 minutes, during
procedure
which time stir the
vegetables and fruits well
into the mixture.
Temperature
in the pot
The cooked sticky rice
container must be
marked to indicate the
time that cooked sticky
rice must be discarded if
not used within 4 hours.
Refrigerator
temperature
Store pickles in the
refrigerator to maintain
moderate acidity. When
removing melons from
the jar, use clean utensils
1
time/day
Chef
Deal with
product impacted
by the loss of
control
1
time/day
Deal with
Full-time product impacted
staff
by the loss of
control
1
time/day
Full-time
staff
Deal with
products
impacted by the
loss of control
Chef
No longer than
12 hours,
including
thermal
processing
and consumption
time
Full-time
staff
Changing those
that survive if
dishwashing
liquid remains
2
times/day
1
time/day
70
and hands to avoid
contamination.
Surviving well in
chilled
production areas
and able to grow
at lower water
activities.
completed
washing
process
inspection
Coconut milk
Metal shavings
from a can
opener
Opening
procedure
Inspection before
processing
2
times/day
Commis
Chicken breast
Small pieces of
bone
Washing
procedure
Inspection before
processing
1
time/day
Commis
1
time/day
visual supply and
Full-time
store
staff
portions
inspection
Expired eggs
Sticky rice and
beans
Salmonella
Sand and small
rock
Washing
Washing
procedure
When eggs have been
stored in the refrigerator,
make sure that the eggs
are always in the
refrigerator, not in the
outside environment for
too long
Inspection before
processing
1
time/day
Chef
Changing those
that survive if
dishwashing
liquid remains
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5.2 Processing method
Because our restaurant focuses on the "Glutinous Rice Fast Food Restaurant" theme,
the menu includes sticky rice dishes and a few basic drinks and juices. So we'll just need
the "Cold kitchen/ Freezer system" and the "Heating kitchen system / Hot kitchen"
processing method for our food and beverage for our restaurant. We will go into detail
about why those 2 processing methods are suited for our business:
● Cold kitchen/ Freezer system:
-
The microbiological quality of all raw materials utilized must be guaranteed.
-
All disease-causing microorganisms are killed when food is cooked.
-
Cooking temperatures should be kept between -10 and 10 ° C to prevent bacterial
growth.
-
Cross-contamination issues should be tightly regulated.
-
Cooked and frozen foods must be stored and distributed under strict conditions.
-
The thawing and serving of food should be done in a precise manner.
-
The HACCP system must be followed throughout the entire processing process.
The ingredients for our sticky rice dishes, both raw or had been preliminarily
processed before continuing being processed, are usually preserved by the "Freezer
system" method after being imported in order to keep them fresh and unspoiled until it’s
time for them to be processed. In addition, our drinks, the ingredients that have been
preliminarily prepared before making them speed up the service process, like the sliced
red guava, watermelon, the bottled soy milk,... All of them needed to be stored in a lowtemperature environment to ensure freshness and no spoilage. This is why the “Cold
kitchen/ Freezer system” processing method is essential to our sticky rice fast-food
restaurant business model, not only to be able to serve customers faster and not for them to
wait so long for their meals but also to preserve and avoid unnecessarily spoiled to our
ingredients.
● Heating kitchen system / Hot kitchen:
-
Microbiological quality must be ensured in all raw materials used.
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-
All disease-causing microorganisms are killed when meals are cooked at high
temperatures.
-
To reduce bacterial development during cooking, choose a temperature range of
53°C to 100°C.
This processing method is the most basic and arguably one of the most used in the
F&B world, so it is no surprise that the “Heating kitchen system / Hot kitchen” method is
also important for our business model. Our restaurant mainly sells sticky rice dishes, the
ingredients to make these sticky rice dishes are usually prepared first and displayed at the
counter, then the staff put the right ingredients on top of the already cooked and still hot
white sticky rice to complete the sticky rice dishes that customers requested. So to be able
to prepare the ingredients to put in with the white sticky rice, we needed the “Heating
kitchen system / Hot kitchen” processing methods to be able to cook, and pre-process so
that the ingredients were ready and beautifully displayed on the counter for the staff can
use to make the sticky rice dishes.
5.3 Service Process
Figure 5.2: Service Process at Moc Vi Restaurant
73
Our raw materials and any ingredients utilized in the production of the finished
product. These will contain meat, vegetables, seasoning, cooked ingredients... These are
supplied to the eateries three to five times each week. The raw ingredients come in one
lorry with three parts, allowing each product to be kept at the appropriate temperature:
frozen, chilled, and ambiance.
Strict processes will result in high-quality items. Strict control at all stages of the process
will assure food safety and freshness. Quality control is undertaken:
●
Only the most recent components are utilized.
●
Throughout the manufacturing process, temperature and time are closely
regulated.
●
Comply with microbiological requirements.
●
Program Critical Hazard Analysis and Effective Hazard Analysis.
●
HACCP is used, and all employees are educated.
Customers deal with two types of staff during the service process: those who take their
orders and those who deliver them. Employees in the kitchen ensure the quality of the
product and the preparation, prepare the meal, anticipate demand, store supplies, and
assemble food to maintain a smooth flow. The front crew must continually collaborate with
the back personnel to maintain a flow in terms of inventory during off-peak and peak hours,
specific client demands, and much more. Front-line staff requires specialized training in
customer service since their employment requires them to contact clients. They must also
be aware of customer mindsets and emotions. For example, a consumer entering into
McDonald's expecting quick service, but the person in front of them takes longer than
normal to decide. To sustain customer satisfaction levels, the employee must make further
efforts to control the declining mood of the second consumer in line (Johnston and Clark,
2012).
There are two ordering methods at our restaurant: order at the counter or through
the app (Baemin, Grabfood).
●
Order at the counter:
74
Customers scan the menu boards while waiting in line since all regular menu items at Moc
Vi are posted on a series of menu boards above the counter where they will order.
Customers will pay for their meal after selecting it. They can pay with cash, credit, debit,
or by scanning their smartphone (if they have an associated payment app). Take their
receipt and proceed to the dining area to wait for their order to be prepared.
●
Order by the delivery app:
Customers first download the delivery app (Baemin, Grabfood) to their smartphone to
place an order. They may then browse the menu and choose what they want to get after the
download is complete. Customers just wait for their meal to be delivered to their home
after ordering food online while tracking the food prepared and delivered process through
the app.
75
6. Indicators analysis
Table 6.1: Annual P&L Projections
76
Table 6.2: Breakeven point calculation
77
Table 6.3: Cash Flow Break-Even Sales Volume
7. Human Resources Activity
7.1 Human Resource Planning
Shift per day: 1.5 (Shift 1: 6:00 - 14:00; shift 2: 14:00 - 18:00)
78
Shift per staff per month: 6×4 = 24 shifts
Table 7.1: Human Resource Planning
Position
Staff per shift
(1)
Shifts per position
(2) = (1) × 1.5 × 30
Number of staffs
Supervisor
1
45
1 full-time + 1 part-time
Chef
1
45
1 full-time + 1 part-time
Commis
1
45
1 full-time + 1 part-time
Cashier
1
45
1 full-time + 1 part-time
Barista
1
45
1 full-time + 1 part-time
Server
1
45
1 full-time + 1 part-time
Total staff
6 full-time + 6 part-time
7.2 Wage fund
7.2.1 Basic Pay
Table 7.2: Basic Pay
Position
Shifts per position (1)
Supervisor
Chef
Commis
Cashier
Barista
Server
45
45
45
45
45
45
Total staff wage
Wage per hour (2)
25,000 ₫
25,000 ₫
21,000 ₫
23,000 ₫
22,000 ₫
20,000 ₫
Wage per position
(3) = (1) × (2) × 8
9,000,000 ₫
9,000,000 ₫
7,560,000 ₫
8,280,000 ₫
7,920,000 ₫
7,200,000 ₫
48,960,000 ₫
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7.2.2 KPI Bonus
Table 7.3: KPI Bonus
7.3 Career Growth
Table 7.4: Career Growth
Position
Server
Barista
Cashier
Probationary
Period
3 months
3 months
3 months
Working
Experiences
Before
Considering
For
Promotion
Test (Practice And Theory)
3 months
- If both test scores and practical skills are
good enough for the following position,
they will be promoted.
6 months
- If both test scores and practical skills are
good enough for the following position,
they will be promoted.
12 months
- If both test scores and practical skills are
good enough for the following position,
they will be promoted.
- Review the skills and knowledge required
for the current position every 3 months.
80
Supervisor
Manager
Position
Commis
Chef
2 years
- If both test scores and practical skills are
good enough for the following position,
they will be promoted.
- Review the skills and knowledge required
for the current position every 6 months.
3 months
4 years
- If both test scores and practical skills are
good enough for the following position,
they will be promoted.
- Review the skills and knowledge required
for the current position every 6 months.
Probationa
ry Period
Working
Experiences
Before
Considering
For Promotion
Test (Practice And Theory)
6 months
- If both test scores and practical skills are
good enough for the following position,
they will be promoted.
2 years
- If both test scores and practical skills are
good enough for the following position,
they will be promoted.
- Review the skills and knowledge required
for the current position every 6 months.
6 months
3 months
3 months
7.4 Job Description
7.4.1 Server
7.4.1.1 Job brief
Mộc Vị restaurant is looking for a server who can take responsibility for serving
customers, seat navigation for customers, cleaning the table after customers are leaving,
making sure to fully fill the condiments served on the table, responding to customer
requests, cleaning the service space.
7.4.1.2 Responsibilities
Main responsibility
At the start of the
Specific tasks
- Exchange information for previous shift staff if any.
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shift
- Cleaning of eating utensils: cups, plates, spoons, glasses..., ensuring
hygiene standards as prescribed by the restaurant.
- Set up the table according to the restaurant's service style.
Implement
the - Welcome guests to the restaurant.
service
process - Serve food and drinks according to the customer's order, and ensure
during the working the right table is in the right order.
shift
- Ready to meet the legitimate requests of customers and
enthusiastically answer guests' questions when asked.
- Ready to assist guests in handling problems arising during the meal
process: guests spilling drinks, broken dishes, etc.
- Farewell guests and say goodbye to guests - clean up the dining
table, set up a new table to prepare to serve the next guest.
At the end of the shift - Shift monitoring reports. If working in the morning shift, at the end
of the shift, hand over the work to the next shift. If working the night
shift, perform end-of-shift cleaning.
Other works
- Support other departments when needed.
- Perform other duties as assigned by superiors.
7.4.1.3 Commitments
- Wage: 20,000 VND/hour.
- Free parking.
- Opportunities for career advancement, bartending, and cashier training if you
have a long-term orientation to work at the restaurant.
- 4 days off/month, 12 days annual leave/year.
- Participate in accident insurance 24/24.
- Unlimited tips and bonuses according to restaurant regulations.
7.4.1.4 Requirements
- 18 years or older, high school graduation preferred.
- Good health, can stand walking and standing for many hours.
- Good communication skills.
- Experience in serving in restaurants, hotels, conferences... is an advantage.
- Fluent in English is preferred.
- Teamwork spirit.
- Be patient and careful.
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7.4.2 Barista
7.4.2.1 Job brief
We are looking for an experienced barista who can make beverages on the drinks
menu, they also clean and sanitize their work areas and equipment/tools. Bartenders also
need certain meticulousness and can meet the requirements of customers.
7.4.2.2 Responsibilities
Main responsibility
At the start of the
shift
Specific tasks
- Clean the work area
- Check the preparation materials and equipment at the
dispensing counter, ensure cleanliness, good operation, quality
requirements; In case of detecting errors (missing, damaged,
broken,...) must immediately report for timely handling.
- Prepare ingredients and materials according to the restaurant's
recipe and menu.
- Receive orders from the cashier.
Executing dispensing - Make drinks at the request of guests.
work
- Ensure that the drinks are prepared with the correct recipe,
quantity, and quality in terms of color, taste, decoration, etc.
- Check the drink again, and make sure it is up to standard before
serving it to guests.
- Always keep the work area clean.
Clean and sanitize the - Carrying out the work of preserving materials, available drinks,
work area
tools, equipment, etc... in the area in charge.
Other works
- Coordinate with waiters to advise guests on the drinks on the
menu or customer complaints.
- Prepare reports according to regulations on a daily, weekly,
monthly, quarterly, and yearly basis.
- Perform other duties as assigned by superiors.
7.4.2.3 Commitments
- Wage: 22,000 VND/hour.
- Free parking.
- Opportunities for career advancement, bartending, and cashier training if you
have a long-term orientation to work at the restaurant.
- 4 days off / month, 12 days annual leave/year.
- Participate in accident insurance 24/24.
83
-
Unlimited tips and bonuses according to restaurant regulations.
7.4.2.4 Requirements
- 18 years or older, high school graduation preferred.
- Have experience working as a bartender or have undergone a thorough
training process.
- Good communication skills.
- Fluent in English is preferred.
- Teamwork spirit.
- Be patient and careful.
7.4.3 Cashier
7.4.3.1 Job brief
We are looking for an efficient, courteous cashier who possesses excellent customer
service skills. Cashier responsibilities include receiving payments and issuing receipts,
gift-wrapping packages, and keeping track of all cash and credit transactions.
7.4.3.2 Responsibilities
Main responsibility
Specific tasks
At the start of the shift
- Check the entire cashier counter: the machines, equipment,
receipt printing paper... to ensure they still work properly,
check the amount of small change.
- Check the invoice of the previous shift, and report to
management when detecting errors.
Record order
information
- Receive orders from service staff, and enter information into
cashier software.
- Ensure that the information entered is sufficient and accurate
before printing invoices for customers.
Implement the
payment process for
customers
- Receive payment requests from waiters, print payment
receipts, check the accuracy, and pass them on to waiters to
double-check before delivering to the customer.
- Ask customers if they have a promotional voucher, discount
coupon, or VIP card. When customers pay in cash: Receive
payment from guests, count, check counterfeit money, sort and
store in drawers. When customers pay by credit card: Check
the card number, perform the correct card swipe operation and
compare the signature of the customers.
- Record in the invoice book, and check the number of invoices
84
issued in the shift.
Handle problems
during the shift
- Coordinating to solve arising problems such as customers
canceling the ordered dishes, printing wrong invoices...
- Quickly report to superiors any problems arising with
machines and equipment.
At the end of the shift
- Carry out the tally of the money collected during the shift.
- Implement daily reports: detailed sales balance report, actual
sales balance sheet, revenue report...
- Clean work area.
Other
- Participating fully in meetings, proposing solutions to
improve the operational and business efficiency of the
restaurant.
- Participating fully in training sessions when facilitated.
- Perform other duties as required by superiors.
7.4.3.3 Commitments
- Wage: 23,000 VND/hour.
- Free parking.
- Opportunities for career advancement, bartending, and cashier training if you
have a long-term orientation to work at the restaurant.
- Day-off: 4 days/month
- Unlimited tips and bonuses according to restaurant regulations.
7.4.3.4 Requirements
- 18 years or older, high school graduation preferred.
- Basic PC and electronic equipment knowledge (cash register and POS).
- Good math skills, strong communication, and time management skills.
- Customer satisfaction-oriented.
- Teamwork spirit.
- Be patient and careful.
7.4.4 Commis
7.4.4.1. Job brief
Commis chefs are inexperienced cooks who work in commercial kitchens under the
supervision of a chef de partie to enhance their culinary knowledge and abilities. They help
the chef de parties with meal preparations, receive deliveries, and rotate stock, among other
things.
85
4.4.2. Responsibilities
Main responsibility
At the start of the shift
Specific tasks
- Receive job assignment from the Main Chef
- Prepare materials and ingredients. Check the quality of each
ingredient, make sure it's fresh and has an expiration date.
- Prepare tools and equipment for processing; ensure all are in
good working condition, in case of missing or damaged, it must
be repaired immediately or reported for replacement.
- Prepare clean cups, bowls, and plates to store and decorate
dishes.
Support the main
- Prepare dishes as required under the supervision and
kitchen to prepare food guidance of the Main Chef.
- Clean the working kitchen area regularly during the shift.
At the end of the shift
- Check gas, lights, fans... in the kitchen before and after the
shift.
- Periodically, according to the assignment, check and list the
tools and equipment in the kitchen area - report damage, lack,
and suggest maintenance if necessary.
Other
- Flexibly and proactively support other kitchen assistants in
their work - can assist in serving food to guests when
crowded.
- Perform other tasks as assigned by superiors.
7.4.4.3. Commitments
- Wage: 21,000 VND/hour.
- Free parking.
- Opportunities for career advancement, bartending, and cashier training if you
have a long-term orientation to work at the restaurant.
- 4 days off / month, 12 days annual leave/year.
- Unlimited tips and bonuses according to restaurant regulations.
7.4.4.4. Requirements
- Have a certificate in the kitchen profession and long-term development
orientation.
- Prefer candidates with kitchen assistant experience.
- Withstand work pressure.
86
-
Have a sense of responsibility and teamwork.
7.4.5 Chef
7.4.5.1. Job brief
Chefs are responsible for researching recipes, planning menus, and creating highquality food. To guarantee that meals are cooked on time, you should be able to allocate
responsibilities to kitchen employees. You should also be aware of sanitary rules.
4.5.2. Responsibilities
Main responsibilities
Specific tasks
At the start of the shift
- Assign work to staff in the kitchen.
- Directly disseminate to employees regulations or
information of superiors or functional departments.
- Control staff to strictly follow the procedures and
instructions of the hotel restaurant.
- Checking the quality of purchased goods and food.
Ensure food quality
- Professional guidance for kitchen staff.
- Directly inspect the dish carefully before transferring it to
the serving department.
Ensure standards of
- Maintain standards of personal hygiene, and uniform
personal hygiene, food
kitchen staff.
hygiene, and safety
- Responsible for ensuring food hygiene and safety standards
in the kitchen.
Manage assigned tools,
- Coordinate with related departments to inventory all kinds
instruments, and assets
of tools, tools, assets, and machinery in the kitchen.
- Guide and monitor the use and preservation of assets,
machines, and tools in the kitchen by employees.
Manage kitchen staff
- Collaborate with the human resources department to recruit,
select and train kitchen staff.
- Arrange a reasonable working schedule for employees, be
flexible in dispatching employees, arrange holidays and allow
employees.
- Evaluate the performance and work results of all employees
in the department and provide feedback on training courses.
Directly process and cook - Taking orders from the restaurant department.
dishes
- Directly assign and supervise kitchen staff to process and
cook dishes.
87
Other works
- Collaborate with other departments to plan and develop
business ideas, menu ideas, and promotional programs.
- Resolve customer complaints related to the kitchen.
- Make daily food expense reports, periodic reports of work
plans, and food costs to the Manager.
7.4.5.3 Commitments
- Wage: 25,000 VND/hour.
- Free parking.
- Opportunities for career advancement, bartending, and cashier training if you
have a long-term orientation to work at the restaurant.
- 4 days off / month, 12 days annual leave/year.
- Participate in accident insurance 24/24.
- Unlimited tips and bonuses according to restaurant regulations.
7.4.5.4 Requirements
- At least 6 months of kitchen experience.
- Have a certificate in the kitchen profession and long-term development
orientation.
- Withstand work pressure.
- Have a sense of responsibility and teamwork.
7.4.6 Supervisor
7.4.6.1 Job brief
Restaurant supervisors monitor all restaurant operations to ensure that everything
runs properly. They teach and oversee restaurant employees, ensure food health and safety
rules are followed and handle customer concerns.
7.4.6.2 Responsibilities
Main responsibilities
Specific tasks
At the start of the shift
- Divide work shifts, check uniforms, service skills of
employees.
- Receive requests from departments and assign work to staff.
- Monitor employee preparation activities at the beginning of
the shift, and evaluate the quality of work performed.
- Coordinate and support customer service.
- Monitor the service process of staff to ensure that the service
standards of the restaurant are met.
88
- Flexibly mobilize support staff to work when crowded.
- Support the setup process and serve customers.
Resolve customer requests, - Receive special requests, and feedback from guests and
problems, and complaints coordinate with relevant departments to solve them.
- Handle service quality complaints and feedback to avoid
repeating the same error and save the content in the
monitoring book.
Training and professional - Direct professional training for new employees according
development for
to restaurant standards.
employees
- Organizing training courses to improve professional skills
for employees.
Other
- Manage assets, equipment, and tools for the working
process. (Cleaning, storing in the right place, periodic
maintenance, maintenance...)
- Evaluate and report employee performance to management.
Proposal to recognize the good performance of active
employees.
- Build good relationships with employees and create
teamwork spirit.
- Make reports according to regulations or ad-hoc requests of
management.
- Perform other tasks as assigned by superiors.
7.4.6.3 Commitments
- Wage: 25,000 VND/hour.
- Free parking.
- Opportunities for career advancement, bartending, and cashier training if you
have a long-term orientation to work at the restaurant.
- 4 days off / month, 12 days annual leave/year.
- Participate in accident insurance 24/24.
- Unlimited tips and bonuses according to restaurant regulations.
7.4.6.4 Requirements
- Diploma in Hotel Management, F&B Management, or relevant field.
- Experience of at least two years, including supervising.
- Knowledge of restaurant management software.
- Willing to work weekends and public holidays in shifts.
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7.4.7. Manager
7.4.6.1 Job brief
The duties of a duty manager include managing daily operations, guaranteeing staff
productivity, monitoring the efficiency of all procedures, and establishing a favorable work
environment for staff. You will also meet with higher management frequently to remain
up to date on organizational changes, challenges, and innovations.
7.4.7.2 Responsibilities
Main responsibilities
Specific tasks
At the start of the shift
- Check the individual form.
- Check the list of tasks, and clean the areas before the pick-up
time.
- Review the day's work of the department
- View reports, and recommendations of the previous day.
Employee manager
- Proposing recruitment of titles for the restaurant department.
- Participate in the selection and training of new employees.
- Organize the evaluation of training and probationary results.
- Schedule work for employees on a daily and weekly basis.
- Evaluate the work results and capacity of restaurant staff
periodically.
- Organize to comply with the regulations on human resource
management of the restaurant.
Management of goods
- Monitor the number of tools, tools, and assets monthly,
and assets
accounting for the amount of damage and loss.
- Make a cancellation ticket for damaged property.
Resolve customer
- Directly deal with customer complaints related to food.
problems and complaints - Training for employees.
- Report to the CEO the results of the settlement.
Desk manager
- Monitor the number of guests, and check the food
preparation.
- Check with the chef and confirm the daily menu.
Operate work
- Organize a meeting at the beginning of the shift to guide and
convey information to employees.
- Develop monthly, weekly, and daily action plans for the
restaurant department and organize the implementation.
Manage service standards - Organize a monitoring mechanism and directly supervise the
implementation of the restaurant's guidelines and standards.
90
At the end of the shift
- Proposal to improve restaurant operations.
- Review the day's tasks and the backlog.
- Make a detailed report on the content of all the work that
takes place during the day.
7.4.7.3 Commitments
- Basic salary: 7,000,000 VND/month
- Free parking.
- Opportunities for career advancement, bartending, and cashier training if you
have a long-term orientation to work at the restaurant.
- 4 days off / month, 12 days annual leave/year.
- Participate in accident insurance 24/24.
- Unlimited tips and bonuses according to restaurant regulations.
7.4.7.4 Requirements
- Previous work experience as a Manager or in a comparable management
function is preferred.
- Experience with customer service.
- Understanding of cash management and accounting processes.
- Acquiring team management organizing and problem-solving skills.
- Experience in facility maintenance and/or security.
- Flexibility to work shifts, including weekends.
- A bachelor's degree in business administration is preferred.
8. S.T.P Marketing Strategy
8.1 Segmentation
Minors
Table 8.1: Segmentation
Young adults
Geographic
Accommodation Ho Chi Minh city
Demographic
Gender
Male and Female
Age
7-18
18-24
Income
Middle to high
Middle to high wages or
allowance
allowance
Adults
25-35
Middle to high
wages
91
Occupation
-Middle to highly
paid jobs
-College or University
students
-White-collar workers
High school
graduated,Undergraduate,
Graduated
Education
Elementary
school to High
school
Generation
Alpha
Z (1995-2012)
(born after 2012)
, Z (1995-2012)
Mostly Vietnamese
Nationality
Psychographic
Social Class
Lifestyle
Personality
Behavioral
Occasion
Benefits sought
Middle class, upper class and high class
Explore the new Modern, active, busy
things, Active
with work and study
and trendy
Fun, curious, soc
ialized
Open-minded, socialized,
and eager to try new
things
-Middle to Highly
paid jobs
-White-collar
workers
High school
graduated,
Undergraduate,
Graduated
Y (1977-1994)
Modern, active,
busy with work,
study, take care
of housework, love
their children
Open-minded,
socialized and eager
to try new things
Hanging out with Hanging out with family
family and
and friends busy with
friends
working and studying
schedules and need to
order fast-food
-Experience a
new restaurant
with friends and
family out of
curiosity when
seeing reviews
and
advertisements
-Also, they seek
for large space
and crowd
atmosphere to
Hanging out with
family and friends
busy with working
and studying
schedules and need
to order fast-food
-Young adults seek high- -They seek highquality products at a
quality products
reasonable price due to
-They seek a warm
their limited living
and friendly
expenses.
environment for
-They are busy with work their family
and study, so they may
gathering
seek
-They are busy with
convenient services like
work so they may
fast-food and home
seek convenient
delivery.
services like fastfood and home
92
have fun with
friends.
User status
Loyalty Status
-They may find a
comfortable and fast
service store when
hanging out and
socializing with friends
as well as family.
First-time users Regular users
who usually are
who are already familiar
taken out by their with and find it
parents and fed
convenient to use fastnew food and try food service, also like to
new things.
eat sticky rice
Gradually they
can be
Regular
customers,
who are familiar
with and love our
restaurant in the
future.
delivery
Regular users
People who are busy
with work come to
sticky rice as a
substitute for rice as
well as for the
convenience of fast
food
Mostly they are familiar with and stay loyal to Mộc Vị due to the
suitable taste of sticky rice here and good service
8.2 Targeting
From the customer segments that we established in the previous step, the restaurant
identified our target customers will belong to the group with the following characteristics.
Table 8.2: Targeting
Young adults
Geographic
Accommodation
Ho Chi Minh City
Demographics
Gender
Male and Female
Age
18-24
Income
Middle to high wages or allowance
93
Occupation
- Middle to highly paid jobs
- College or University students
- White-collar workers
Education
High school graduated, Undergraduate, Graduated
Generation
Z (1995-2012)
Nationality
Mostly Vietnamese
Psychographic
Social class
Middle-class
Lifestyle
Modern, active, busy with work and study
Personality
Open-minded, socialized and eager to try new things
Behavioral
Occasion
Hanging out with family and friends, busy with working and
studying schedules and need to order fast-food
Benefits sought
- Young adults seek for high-quality products at a reasonable price
due to their limited living expenses.
- They are busy with work and study, so they may seek convenient
services like fast-food and home delivery.
- They may find a comfortable and fast service store when hanging
out and socializing with friends as well as family.
User status
Regular users who are already familiar with and find it convenient
to use fast-food services, also like to eat sticky rice.
Loyalty Status
Mostly they are familiar with and stay loyal to Mộc Vị due to the
suitable taste of sticky rice here and good service.
The reason we chose this customer segment is that they have many characteristics
that fit our business model. Mộc Vị sticky rice restaurant is located near 2 universities and
many companies and offices. Their behavioral characteristics also show that they tend to
use fast food more than other groups. Thus, this customer segment will account for the
majority of the restaurant's customers, and also contribute the most revenue.
94
8.3 Positioning
Moc Vi is a restaurant located in the heart of District 7. Moc Vi Restaurant is
positioned as a place to provide a stopover to meet the fast and convenient dining needs of
target customers who are students and employees nearby. The product line in the
restaurant's marketing mix can be divided into sticky rice and assorted drinks. The
restaurant will bring affordable dishes as well as quick processing for busy people in the
area.
The restaurant sells a variety of sticky rice with a variety of available options,
allowing customers to choose the product that best suits them with a quick preparation
process. Its products are considered to be of higher quality than those of competitors which
are local stores and convenience stores. As a result, customers will be willing to pay higher
prices for these than competitors.
Figure 8.1: Positioning
95
Conclusion
In summary, we believe that Mộc Vị Sticky Rice Fast-food Restaurant with a model
based on low-profit margin and high sales has certain potentials. Through feasibility study,
it can be seen that the match between the location, the local market area, and the
demographic of the customer is a great factor to start the idea. With its location near two
universities, the restaurant will reach many target customers - students, who often use fast
food. Financial projections also show some positive numbers, such as the expected profit
is about 480 million a year with approximately 140 customers per day. We decided that
the restaurant's menu be a static menu with features suitable for the model of the restaurant
such as reducing service time, increasing the volume of sales, and also having a lot of
benefits for restaurant management. The restaurant offers a wide variety of dishes, with a
total food cost percentage of 27%, the price of dishes is only from 30,000 to 50,000 VND,
suitable for customers. At the same time, researching target customers, and competitors,
and creating USPs such as free delivery for two universities, and developing the restaurant's
own recipes will be a great tool for the restaurant to gain an edge over its competitors.
Moreover, our group has gone through almost all of the steps to have the most complete
report when researching HACCP, breakeven point, personnel, and STP marketing strategy.
However, the research to plan to build a restaurant is always difficult. The first is about the
lack of practical knowledge in areas such as purchasing methods, HACCP, and personnel...
making the report more difficult, with some places not close to reality. The intensive
scientific methods of physics, chemistry, and biology when implementing HACCP also
cause many obstacles to research because researchers lack knowledge in this area. Keeping
economic indicators at a reasonable level is also a challenge when there are so many factors
that need to be properly considered and coordinated. However, with the spirit of learning,
our team put a lot of effort into learning, researching, and finishing the report, which in
general still has certain values.
96
REFERENCES
1. Bernard Davis and et al.. Food and beverage management, sixth edition. Taylor &
Francis Group. 2018, 266-269.
2. HACCP Principles & Application Guidelines. National Advisory Commitee on
Microbiological criteria for foods. 1997. Retrieved 5 May 2022, from
https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/haccpprinciples-application-guidelines?fbclid=IwAR1Wrp20bExm83B8OD1d2IIrRMVDfaLxHxNlmxG-VFplQYPaTF-z0VQ5C4
3. HACCP Principles and Practice Toolkit. Warwick District Council and
Warwickshire
College.
Retrieved
7
May
2022,
from
https://www.warwickdc.gov.uk/download/downloads/id/200/haccp_principles_an
d_practice
4. Nana Ama Boateng. Hazards Analysis and Critical Control Point (HACCP) Plan
for Popular Foods among Student Boarders in some Senior High Schools in Ghana.
2017.
Retrieved
7
May
2022,
from
https://www.researchgate.net/publication/325763854_Hazards_Analysis_and_Crit
ical_Control_Point_HACCP_Plan_for_Popular_Foods_among_Student_Boarders
_in_some_Senior_High_Schools_in_Ghana
5. Guidance for School Food Authorities: Developing a School Food Safety Program
Based on the Process Approach to HACCP Principles. United States Department of
Agriculture, Food and Nutrition Service, 2005. Retrieved 6 May 2022, from
https://sde.ok.gov/sites/ok.gov.sde/files/CN-HACCPGuidance.pdf
6. info@xoosoft.com, X. (2022). Chuyên đề HACCP: Thiết lập hệ thống theo dõi CCP
|
VNC.
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7
May
2022,
from
https://isovnc.com/chuyen-de-haccp-thiet-lap-he-thong-theo-doi-ccp/
7. info@xoosoft.com, X. (2022). Chuyên đề HACCP: Thiết lập hệ thống theo dõi CCP
|
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7
May
2022,
from
https://isovnc.com/chuyen-de-haccp-thiet-lap-he-thong-theo-doi-ccp/
97
APPENDIX
Appendix 1: Start-up Costs
98
99
Appendix 2: Operational Forecasts
Table 1: Cost of materials
Table 2: Cost of labour
100
Table 3: Personnel Plan
101
102
103
Appendix 3: Expected Figures
104
Appendix 4: Menu Pricing
Standard Recipe
Item
Saigon sticky rice
Recipe No.
002
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
34,111.11 → 35,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Sticky rice
gr
100
25,000
2,500
2
Chinese sausage
gr
10
150,000
1,500
3
Peanut
gr
5
40,000
200
4
Pickled radish
gr
10
100,000
1,000
5
Pork bologna
gr
10
150,000
1,500
6
Dried shrimp
gr
5
250,000
1,250
7
Fried purple onion
gr
2
30,000
60
8
Soy sauce
ml
5
20,000
100
9
Quail egg
egg
2
45,000
900
10
Spices and condiments
gr
10
20,000
200
Total cost
9,210
Standard Recipe
105
Item
Babao sticky rice
Recipe No.
003
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
33,518.52 → 35,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Sticky rice
gr
100
25,000
2,500
2
Chinese sausage
gr
5
150,000
750
3
Peanut
gr
5
40,000
200
4
Pickled radish
gr
10
100,000
1,000
5
Pork bologna
gr
5
150,000
750
6
Dried shrimp
gr
5
250,000
1,250
7
Shiitake mushroom
gr
2
200,000
400
8
Char siu meat
gr
10
200,000
2,000
9
Spices and condiments
gr
10
20,000
200
Total cost
9,050
Standard Recipe
Item
Recipe No.
Vegetarian mixed
sticky rice
004
106
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
28,000.00 → 30,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Sticky rice
gr
100
25,000
2,500
2
Lotus seed
gr
10
200,000
2,000
3
Peanut
gr
5
40,000
200
4
Pickled radish
gr
5
100,000
500
5
Carrot
gr
20
20,000
400
6
Fried purple onion
gr
2
30,000
60
7
Shiitake mushroom
gr
2
200,000
400
8
Vegetarian pork bologna
gr
10
90,000
900
9
Cabbage
gr
20
20,000
400
10
Spices and condiments
gr
10
20,000
200
Total cost
7,560
Standard Recipe
Item
Recipe No.
Vegetarian
Vietnamese sticky
rice balls
005
107
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
28,000 → 30,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Glutinous flour
gr
50
30,000
1,500
2
Sticky rice
gr
25
25,000
625
3
Peeled split mung beans
gr
25
80,000
2,000
4
Vegetarian pork bologna
gr
10
90,000
900
5
Shiitake mushroom
gr
5
230,000
1,150
6
Fried purple onion
gr
2
30,000
60
7
Wood ear mushroom
gr
5
65,000
325
8
Pandan leaves
ml
30
30,000
900
9
Spices and condiments
gr
5
20,000
100
Total cost
7,560
Standard Recipe
Item
Recipe No.
Section
Date
Portion Yield
Mango sticky rice
006
Cold kit
23/03/2022
10 pax
108
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
34,351.85 → 35,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Sticky Rice
gr
100
25,000
2,500
2
Mango
gr
125
15,000
1,875
3
Pandan leaves
gr
20
30,000
600
4
Coconut cream
ml
50
60,000
3,000
5
Shredded coconut
gr
50
20,000
1,000
6
Spices and condiments
gr
15
20,000
300
Total cost
9,275
Standard Recipe
Item
Black bean sticky
rice
Recipe No.
Section
007
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
No.
Names of ingredient
27%
26,296.30 → 30,000
Unit
Quant
Unit Price
Cost
109
1
Sticky Rice
gr
100
25,000
2,500
2
Black bean
gr
60
40,000
2,400
3
Coconut flesh
gr
50
22,000
1,100
4
Roasted peanut
gr
10
70,000
700
5
Spices and condiments
gr
20
20,000
400
Total cost
7,100
Standard Recipe
Item
Pandan sticky rice
Recipe No.
008
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
No.
Names of ingredient
27%
29,259.26 → 30,000
Unit
Quant
Unit Price
Cost
1
Sticky Rice
gr
100
25,000
2,500
2
Pandan leaves
gr
20
30,000
600
3
Coconut cream
ml
50
60,000
3,000
4
Shredded coconut
gr
50
20,000
1,100
5
Roasted peanut
gr
10
40,000
400
6
Spices and condiments
gr
15
20,000
300
Total cost
7,900
110
Standard Recipe
Item
Corn sticky rice
Recipe No.
009
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
29,629.63 → 30,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Sticky rice
gr
100
25,000
2,500
2
Corn kernel
gr
50
20,000
1,000
3
Coconut milk
ml
100
30,000
3,000
4
Coconut flesh
gr
50
22,000
1,100
5
Spices and condiments
gr
20
20,000
400
Total cost
8,000
Standard Recipe
Item
Recipe No.
Section
Date
Portion Yield
Lotus seed coconut
sticky rice
010
Cold kit
23/03/2022
10 pax
111
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
34,814.81 → 35,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Sticky Rice
gr
100
25,000
2,500
2
Lotus seed
gr
20
200,000
4,000
3
Peeled Split Mung Beans
gr
20
80,000
1,600
4
Shredded coconut
gr
50
20,000
1,100
5
Spices and condiments
gr
10
20,000
200
Total cost
9,400
Standard Recipe
Item
Durian sticky rice
Recipe No.
011
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
No.
Names of ingredient
27%
33,851.85 → 35,000
Unit
Quant
Unit Price
Cost
1
Sticky rice
gr
100
25,000
2,500
2
Durian
gr
20
60,000
1,200
112
3
Coconut cream
ml
50
60,000
3,000
4
Coconut flesh
gr
20
22,000
440
5
Peeled Split Mung Beans
gr
20
80,000
1,600
6
Spices and condiments
gr
20
20,000
400
Total cost
9,140
Standard Recipe
Item
Kourou stew pork
belly sticky rice
Recipe No.
012
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
No.
Names of ingredient
27%
33,500.00 → 35,000
Unit
Quant
Unit Price
Cost
1
Sticky rice
gr
100
25,000
2,500
2
Pork belly
gr
15
150,000
2,250
3
Purple onion
gr
5
25,000
125
4
Garlic
gr
5
30,000
150
5
Taro
gr
10
27,000
270
6
Red fermented tofu
gr
10
35,000
350
7
Quail egg
egg
1
30,000
3,000
113
8
Spices and condiments
gr
20
20,000
Total cost
400
9,045
Standard Recipe
Item
3S sticky rice
Recipe No.
013
Section
Cold kit
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
29,481.48 → 30,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Sticky rice
gr
100
25,000
2,500
2
Chinese sausage
gr
10
150,000
1,500
3
Dried shrimp
gr
10
250,000
2,500
4
Jicama
gr
10
10,000
1,000
5
Fried purple onion
gr
2
30,000
60
6
Spices and condiments
gr
20
20,000
400
Total cost
7,960
Standard Recipe
Item
Recipe No.
Sugarcane juice
101
114
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
9,666.67 → 10,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Sugarcane
pcs
1
2,000
2,000
2
Kumquat
gr
10
25,000
250
3
Pineapple
gr
5
20,000
100
4
Roasted peanut
gr
5
40,000
200
5
Ice cubes
gr
50
1,200
60
Total cost
2,610
Standard Recipe
Item
Watermelon juice
Recipe No.
102
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
27%
16,888.89 → 20,000
115
No.
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Watermelon
gr
150
15,000
2,250
2
Sugar-free milk
gr
70
25,000
1,750
3
Spices and condiments
(Sugar)
gr
25
20,000
500
4
Ice cubes
gr
50
1,200
60
Total cost
4,560
Standard Recipe
Item
Carrot juice
Recipe No.
103
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
No.
Names of ingredient
27%
19,111.11 → 20,000
Unit
Quant
Unit Price
Cost
1
Carrot
gr
150
15,000
2,250
2
Sugar-free milk
gr
70
25,000
1,750
3
Condensed milk
gr
10
60,000
600
4
Spices and condiments
(Sugar)
gr
25
20,000
500
5
Ice cubes
gr
50
1,200
60
Total cost
5,160
116
Standard Recipe
Item
Ambarella juice
Recipe No.
104
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
18,740.74 → 20,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Ambarella
gr
200
20,000
4,000
2
Spices and condiments
(Sugar)
gr
50
20,000
1,000
3
Ice cubes
gr
50
1,200
60
Total cost
5,060
Standard Recipe
Item
Guava juice
Recipe No.
105
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
117
Food Cost Percentage%
19,333.33 → 20,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Red guava
gr
200
23,000
4,600
2
Ice cubes
gr
100
1,200
120
3
Salted dry apricot
gr
5
100,000
500
Total cost
5,220
Standard Recipe
Item
Orange juice
Recipe No.
106
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
18,222.22 → 20,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Orange
gr
200
23,000
4,600
2
Spices and condiments
(Sugar)
gr
10
20,000
200
Ice cubes
gr
100
1,200
120
3
Total cost
4,920
Standard Recipe
118
Item
Pineapple juice
Recipe No.
107
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
19,703.70 → 20,000
Selling Price
No.
27%
Names of ingredient
Unit
Quant
Unit Price
Cost
1
Pineapple
gr
200
25,000
5,000
2
Spices and condiments (Sugar)
gr
10
20,000
200
3
Ice cubes
gr
100
1,200
120
Total cost
5,320
Standard Recipe
Item
Soy milk
Recipe No.
108
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
27%
16,555.55 → 20,000
119
No.
Names of ingredient
Unit
Quant
Unit
Price
Cost
1
Soya bean
gr
100
40,000
4,000
2
Spices and condiments (Sugar)
gr
10
20,000
200
3
Ice cubes
gr
225
1,200
270
Total cost
4,470
Standard Recipe
Item
Milk tea
Recipe No.
109
Section
Bar
Date
23/03/2022
Portion Yield
10 pax
Portion Cost
1 pax
Portion Size
1
Food Cost Percentage%
Selling Price
No.
Names of ingredient
27%
29,592.59 → 30,000
Unit
Quant
Unit Price
Cost
liter
100
38,000
3,800
1
Sugar-free milk
2
Black tea
gr
4
250,000
1,000
3
Spices and condiments (Sugar)
gr
10
20,000
200
4
Ice cubes
gr
200
1,200
240
5
Tapioca pearls
gr
50
55,000
2,750
Total cost
7,990
120
Appendix 5: Describe the products
Product name
Saigon sticky rice
Product category
Savory
Characteristics
Cooked, hot, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Chinese sausage
- Peanut
- Pickled radish
- Pork bologna
- Dried shrimp
- Fried purple onion
- Soy sauce
- Quail egg
- Spices and condiments
Product name
Babao sticky rice
Product category
Savory
Characteristics
Cooked, hot, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Chinese sausage
121
- Peanut
- Pickled radish
- Pork bologna
- Dried shrimp
- Shiitake mushroom
- Char siu meat
- Spices and condiments
Product name
Vegetarian mixed sticky rice
Product category
Savory
Characteristics
Cooked, hot, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Lotus seed
- Peanut
- Pickled radish
- Carrot
- Fried purple onion
- Shiitake mushroom
- Vegetarian pork bologna
- Cabbage
- Spices and condiments
Product name
Vegetarian Vietnamese sticky rice balls
Product category
Savory
Characteristics
Cooked, hot, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
122
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Glutinous flour
- Sticky rice
- Peeled split mung beans
- Vegetarian pork bologna
- Shiitake mushroom
- Fried purple onion
- Wood ear mushroom
- Pandan leaves
- Spices and condiments
Product name
Mango sticky rice
Product category
Sweet
Characteristics
Cooked, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Mango
- Pandan leaves
- Coconut cream
- Shredded coconut
- Spices and condiments
Product name
Black bean sticky rice
Product category
Sweet
Characteristics
Cooked, high in dextrin and maltose
Customer use
Can be consumed immediately
123
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Black bean
- Coconut flesh
- Roasted peanut
- Spices and condiments
Product name
Pandan sticky rice
Product category
Sweet
Characteristics
Cooked, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Pandan leaves
- Coconut cream
- Shredded coconut
- Roasted peanut
- Spices and condiments
Product name
Corn sticky rice
Product category
Sweet
Characteristics
Cooked, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
124
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Corn kernel
- Coconut milk
- Coconut flesh
- Spices and condiments
Product name
Lotus seed coconut sticky rice
Product category
Sweet
Characteristics
Cooked, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Lotus seed
- Peeled Split Mung Beans
- Shredded coconut
- Spices and condiments
Product name
Durian sticky rice
Product category
Sweet
Characteristics
Cooked, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended to use within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
125
Packaging
(in case taken away) use styrofoam food container
Raw materials
- Sticky rice
- Durian
- Coconut cream
- Coconut flesh
- Peeled Split Mung Beans
- Spices and condiments
Product name
Kourou stew pork belly sticky rice
Product category
Special
Characteristics
Cooked, hot, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Pork belly
- Purple onion
- Garlic
- Taro
- Red fermented tofu
- Quail egg
- Spices and condiments
Product name
3S sticky rice
Product category
Special
Characteristics
Cooked, hot, high in dextrin and maltose
Customer use
Can be consumed immediately
Shelf life
Recommended using within a day
Storage & distribution Materials are stored in the kitchen, distributed to customers at
126
the restaurant, or taken away
Packaging
(in case taken away) use a styrofoam food container
Raw materials
- Sticky rice
- Chinese sausage
- Dried shrimp
- Jicama
- Fried purple onion
- Spices and condiments
Product name
Sugarcane juice
Product category
Drink
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
restaurant, or taken away
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Sugarcane
- Kumquat
- Pineapple
- Roasted peanut
- Ice cubes
Product name
Watermelon juice
Product category
Drink
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
restaurant, or taken away
127
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Watermelon
- Sugar-free milk
- Spices and condiments (Sugar)
- Ice cubes
Product name
Carrot juice
Product category
Drink
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
restaurant, or taken away
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Carrot
- Sugar-free milk
- Condensed milk
- Spices and condiments (Sugar)
- Ice cubes
Product name
Ambarella juice
Product category
Drink
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
restaurant, or taken away
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Ambarella
128
- Spices and condiments (Sugar)
- Ice cubes
Product name
Guava juice
Product category
Drink
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
restaurant, or taken away
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Red guava
- Ice cubes
- Salted dry apricot
Product name
Orange juice
Product category
Drink
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
restaurant, or taken away
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Orange
- Spices and condiments (Sugar)
- Ice cubes
Product name
Pineapple juice
Product category
Drink
129
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
restaurant, or taken away
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Pineapple
- Spices and condiments (Sugar)
- Ice cubes
Product name
Soy milk
Product category
Drink
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
restaurant, or taken away
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Soya bean
- Spices and condiments (Sugar)
- Ice cubes
Product name
Milk tea
Product category
Drink
Characteristics
Fresh, iced
Customer use
Can be consumed immediately
Shelf life
Recommended using while it is still cold
Storage & distribution Materials are stored in the bar, distributed to customers at the
130
restaurant, or taken away
Packaging
(in case taken away) use a plastic bottle
Raw materials
- Sugar-free milk
- Black tea
- Spices and condiments (Sugar)
- Ice cubes
- Tapioca pearls
131