When the order is taken, the request will consequently be shown on a screen in the flame

broil region. The grill cook will utilize the request screen to monitor the requests and spot the
order under the warming lights until the request is finished. The kitchen planning line has
been intended to be worked by a base staff of 1-line cook and a maximum of 4 cooks. This
plan permits line staffing to be fulfilled to the business volume. Move changes for all staff
will include cleanup, restocking, and arrangement. All monies will be settled toward the end
part of the arrangement. The end move will include assigned shutting obligations that will
leave the café clean and completely arranged for the following day
The café format, including the lounge area, kitchen and serving line, has been intended for
proficiency and flexiblity to oblige the change in client traffic and in days of more customer periods

will be open 7 days a week for lunch and dinner requiring multiple shifts. Ali Sultan
will make the schedules. The schedules will be designed in a manner that will allow
the ability to adjust hourly labor according to sales volume in order to maintain a
consistent labor cost control.

Proper labeling and rotation techniques accompanied by adequate storage facilities

will ensure that high quality prepared product will be sufficiently available to meet the
demands during peak business hours. Replenishment and ongoing preparation will
continue during off-peak business hours.

Ali Sultan will also be responsible for ordering, receiving and maintaining sufficient
inventory to meet production demands. Ordering schedules will be staggered with
perishable products being ordered multiple times per week to preserve freshness.
Standard grocery and supply orders will be ordered less frequently, according to the
decided schedule and storage capacity.

He will rely on operational checklists to verify that each work shift has been properly
prepared for and to insure the operational standards are followed before, during and after
work shifts.

i. Failure of restaurant
The principal hazard a restaurant should know about is its potential to fail.
Despite the fact that we have made the right arrangements, hired a capable and
experienced culinary specialist, and did our due diligence so as to have a fruitful
restaurant, but it doesn't ensure clients. In case if our restaurant business doesn't
 work out quite as well as we expected , we'll clearly encounter lost of income,
and potentially go into the red zone.

i. Develop Business Strategy

It’s the task of him to regularly look after the different tasks and activities of
the business b observing the average sales and the customer responses and
then make plans to work on weak areas by using the strengths of business.
Along with this he will also do work development of brand by making
presentations and selection of menu
ii. Supervise Employees
He will monitor all the employees’ such as chefs, waiters, and kitchen
managers. As this will increase the productivity of the business because
making evaluation of performance, creating a team based culture and
supervising tasks. The recruitment process would also be supervised by him
iii. Promote the Restaurant
In order to create awareness and increase the customer base so he will be
investing much of the money in promotion by creating a quality oriented,
engaging and peaceful environment for customer and also would be prompt to
complaints of customers.
iv. Manage Finances
The management of all finance related tasks would be overseen by him such
as the amount of allocation of budget, wages, and final selection of menu
prices. As he can also hire a administrative person to do bookkeeping as for
him it is very time consuming.
v. Oversee Inventory
The owner must take a closer look at the inventory of the business as the
proper estimation of supplies, expected demand and estimation of inventory
that ultimately decreases cost. Additionally proper coordination of equipment
repairs and monitoring of inventory related operations.
vi. Leadership skills
 The role of leadership can 0nly be best performed by the owner of the business
as he will be giving a general direction of how to do and when to do by
motivating and inspiring his staff as he will be person to be responsible for
performance of the business.
vii. Business acumen
In order to succeed in this globalized environment the restaurant owner must
keep good knowledge of the different operations and marketing strategies. The
must have knowledge of new innovation and food industry
viii. Interpersonal skills
The owners of the restaurant must try to have good interpersonal relationship
with its employees as they also should be hospitable and respectable towards
their customers too
ix. Organization skills
The owner of the restaurant must have good organizational skills as the owner
of the restaurant always have much workload to handle so he must be calm
and must be a stressed situation handler

When we start out, we’ll need three to two cooks – two full times and one
part-time. But one lead cook may need to arrive early in the morning to begin
preparing starters and other items to be served that day. One full-time cook
should workdays and the other evenings. The part-time cook will help during
peak hours, such as weekend rushes, and can work as a line cook during
slower periods, doing simple preparation. Cooking schools will usually
provide us with leads to the best in the business, but we will also look around
and place ads in the newspaper to look for other candidates. Customers will
become regulars only if they can expect the best every time they dine at our
restaurant. Chef responsibilities include studying recipes, setting up menus
and preparing high-quality dishes. They should be able to delegate tasks to
kitchen staff to ensure meals are prepared in a timely manner. Also, they
should be familiar with sanitation regulations. To provide that, we’ll need top-
notch cooks and chefs. Salaries for chefs and cooks wou
x. Customer service
 The owner of the restaurant must take the suggestion and reviews if the
customer by making changes and improvements if needed. and also must be
aware of the needs and demands of their market.

 Set up the kitchen with all cooking equipment, like knives, containers and
kitchen scales
 Gather all the necessary ingredients by studying all recipes
 Timely cooking of food
 Delegation of tasks
 Informing staff about day by day specials
 Ensure an attractive plate introduction
 Look after of Cooks and help as needed
 Minor modification of recipes to address clients' issues and demands (for
example decrease or increase salt, reduce or increase spices)
 Monitor the stock of food and order placement
 Check out the quality of food



 High-end
This segment consists of VIPs and Elites of the area who are usually business
owners. They eat in groups of 2-4 people and spend more than Rs. 2000 per meal
for each person. They eat in small groups, mostly to entertain friends from their
professional circles. Excellent quality and taste in an exquisite environment are
required. Personalized service is important for this segment.
 Upper-class
This segment includes top and senior executives who spend around Rs 1000 per
meal for each person. They eat in groups, socializing with peers from their
professional network. The variety in the menu offered, taste, environment and the
service level are important to this segment.
 Middle-class
  The products will satisfy in its edible substance
 The products will be served such that it will be advantageous, quick and
simple to expend without bribing secretly
 The service standards will be continued to serve to the demands and
satisfaction of the customers
 The products will be different in presentation. All of the recipes are unique to
the owner and executive chef himself.
 Packaging as per fine ding restaurant



 Informal marketing(buzz marketing) is powerful at getting new purchasers to
attempt items and administrations, as individuals trust loved ones more than
they may trust in business. Conventional promotions take a rule of coming but
however many potential clients as could be allowed in the expectations that
many customers would come with advertisement. Conversely, a single happy
client may just enlighten a couple of dear companions concerning a positive
involvement with a business, however a solid proposal from a friend has more
worth than a commercial to establish a positive connection. Also, Word of
mouth marketing takes place at no cost to the business.
 t standards for leftover foods.
Price
 Competitive pricing wrelationships with its customers. This will result in
customers giving in positive feedback which in turn will attract new and
existing customers. Returning clients frequently buy more than first-time
clients. Since the café can hold clients, so it will make an atmosphith Yum,
Fujiyama, Café Aylanto, etc.
 Pricing will likewise be utilized to adjust our market situating with global
standards of fine dining
Pro
 This segment represents the population that spends between Rs 300 and Rs
500 per meal for each person. They have quick working-lunches in groups.
 They prefer quickly served meals at affordable quality and taste. The
environment, freshness of food and and dispose of outdated(unfresh) things
 Ensure consistence with all wellbeing and security guidelines inside the
kitchen area.
 Experiment with new plans and prescribe new plans

ii. Unexpected Injuries and Liabilities

We may also encounter liability claims on the off chance that if somebody (client
or worker) was to get harmed/ badly injured in our café — wounds (injuries)
which could be brought about by such circumstances as spills on the floor not
cleaned quick enough, not wearing gloves or protection goggles while cooking,
neglecting to wear anti slip shoes, or coming into contact with ruined food.

iii. Bad Goodwill

Our business could likewise endure a bad name in the event that we show a
background marked by slow administration (service), poorly-tasted food, not
having a clean café or representatives who aren't courteous. The bad name café
may get from these kinds of circumstances and thus this could mean loss of
business and at last, a failure.

iv. Safety of Food

One of the biggest risks to be aware of — and prepare for — is food safety
concerns. The owner, Ali Sultan, and Signature Cuisine by Sultans employees
should not only be aware of proper food storing, but not exclusively know about
legitimate food putting away, but also abstain from serving ruined food, perceive
ruined nourishment so it is keep out and not served, and monitor the temperatures
at which your food is stored.

v. Hygiene food
Since the cleanliness of our café is crucial for various reasons. By having a perfect
café, we can find various sorts of mishaps, including workers or clients falling on
spills or getting harmed from lost things or misplaced things all through the
premises of the restaurant. Housekeeping and cleaning our café is something not
 to underestimate and ought to include the skill and responsibility of the majority
of our workers. Our restaurant will also get health assessments, so it's important
that our café is perfect both in the kitchen and where the clients dine.

vi. Fire Safety

Because of cooking and preparing at high temperatures and utilizing fixings that are
flammable, for example, oil, essentially any food business is at a high danger of flame
— a lot higher than most other organizations. We will ensure our business, workers,
and clients by rehearsing from fire protection. This incorporates having fire
extinguishers in the café and realizing how to utilize them, keeping materials and
fixings from flames, and not having a greater number of visitors or tables than our
local fire codes permit. The SWOT examination gives us a chance to look at the
inside qualities and shortcomings Signature Cuisine by Sultan must address. It
additionally enables us to analyze the opportunities provided and threats.

The item life cycle basically comprises of four phases: Introduction, Growth,
Maturity, and Decline. When bringing another item with market, We need statistical
survey to help settle on the choices encompassing where our item will go and how it
will arrive; who is going to get it; the amount we are going to charge for it; and, in
particular, on the off chance that anybody is going to need to buy our item or not.

During the expansion level, businesses should start asking new inquiries to grow
what's more as look at new competitors, new potential markets and any change of
incomplete image.

When our item hits development, our force will either peak or plateau. So as to help
push our item to arrive at further achievement, we should concentrate our examination
endeavors on competitive intelligence in order to acquire a portion of their client
bases. As your product starts to decay from the point of success, our research analysts
ought to evaluate an arrangement to business methodology. Figuring out what changes
may emphatically affect our deals and dissecting our client's affectability to change
will help with the possibility to achieve revenue.

Political
 The sales of restaurant would be high if there is political stability in economy. As
stability of politics in country so rules and policies by Signature Cuisine by Sultan can
be consistent to be implemented.

Our goal is basic; we mean to give individuals a mix of yummy and quality food in an
atmosphere that interests to a wide and different gathering of our client base. We will
concentrate on keeping up quality and building up a solid reputation in our surroundings. Our
fundamental focus of marketing will be to increase customer awareness in our nearby area.
We will coordinate our tasks and activities towards the ultimate goal of our mission and
vision. We will try keep our benchmarks high and execute the idea in a way that buzz
marketing is main marketing strategy.

We will make an engaging and attractive condition with nice quality at a reasonable cost. An
energizing and excellent business, we will be in the whole town. Thusly, the execution of our
idea is the most basic component of our arrangement. All menu things are estimated for the
place as we don't claim to be low cost but we believe in value generation.

From the cash register to the kitchen, technology is very essential of how businesses
work. Innovators always finds new computerized answers to make running an
restaurant simpler, quicker, and increasingly productive. This tech upheaval has
transformed once envisioned arrangements into foodservice requirements, by totally
changing the café business.

Political
 The sales of restaurant would be high if there is political stability in economy. As
stability of politics in country so rules and policies by Signature Cuisine by Sultan can
be consistent to be implemented.

Mark Cuisine by Sultan has a significant stock of qualities (Strengths) that will
enable it to succeed. These qualities are an educated and well amiable proprietor,
low costs, special one of kind recipes, and a reasonable vision of the market
demand. Qualities are significant, yet it is additionally essential to understand the
shortcomings the business must address. as they include a small employee base,
long order time and no food outlet

vii. Storage of Food

The last hazard to plan for is identified with how we store and stock our food. In
the event that the workers aren't taught on the best way to store the sustenance,
they may not know whether nourishment is ruined or it may get served to clients.
This could mean a loss of reputation and low business earnings. We'll make
legitimate food storage regions that are clearly labeled, teach representatives on
the most proficient method to store and stack food, ensure the refrigerated
temperatures of food are recorded on all coolers and refrigerators and experience
our food regularly to abstain from keeping ruined food on our racks or in your
commercial fridge.