PROJECT SHEET: BUSINESS CREATION of : Mr./Mrs.

/Ms: Doan Ngoc Linh

Date of birth : 27/12/2000
Mail : doanngoclinh2000@gmail.com Tel : 0886838991

1 - Initial idea - Project objectives - Personal financial contribution :

* Kilig - Street BBQ is a restaurant that offers diners a Californian street-style experience. Served mainly
meat and seafood. Integrated bar works all day.

* Project objectives
- Personal: My objective is to get a profits for $3,000 and over by the first month.
- Business: The goal is to build up the chain of restaurant in the near future. The objective is to increase
sales of Kilig - Street BBQ by 10 percent by the second quarter of next year.
- Business: The goal is to make diners happier. The objective is to improve customer satisfaction rates by 50
percent by the next quarter through training of customer service team.
- Nonprofit: The goal is to ensure that homeless have access to regular meals of the designated area by
December.
+ Objective 2: To recruit volunteers who will staff the kitchen for breakfast and dinner.
+ Objective 3: To organize a regular donated food supply for breakfasts and dinners from local
organizations and area.
- Vision Statement
Serving American,Texas, Mexican cuisines focusing on our locally grown food, and locally produced art
tobenefit the overall area community and economy. We promise to deliver best quality of food for our
customers.

* Personal financial contribution: About $20,000 or under

2 - Deadline of realization : 5 years from now, then I can confidently open a restaurant of my own.
- Place of realization : Ninh Binh City, Viet Nam

4 - How do you plan to carry it out ? (maxi 5 main points)

-• A ghost restaurant, also known as a virtual restaurant or cloud kitchen, is a food service establishment
that offers take-out only.

-• Food truck

-• Pop-up restaurant

-• Advertise on social media

-• Design and build a full-fledged restaurant that fully meets the following conditions: Business license,
liability, risk fund in the first quarter, staff, furniture, supplies, working capital loans help cover operating
cost. Budget six to twelve months of operating costs until I reach break-even point….

5 - Why do you want to do this? (max 3 reasons)

-• Loving to cook, loving to work and wanting to make meaningful relationships.

-• The money is a constant challenge and is a source of unbelievable stress.

-• My dream
6 - What are the risks or pitfalls that you identify right now? (3 answers maxi in order of importance)

-• Finance

-• Knowledge of operating the restaurant

-• labour cost and find a chef

8 - What are your personal strengths and current weaknesses? (2 answers of each maxi)

-• Not enough knowledge about administration

-• Easy to be distracted

-• Leadership

-• Reality

9 - What is your passion? (only 1 answer)

- I have a desire to serve people, want independence from working for someone else, want to build a
sustainable future for your family or long to have creative freedom and control.