LEADERSHIP PROJECT

FIT FOOD ORADEA

Students:
 Pavel Junc
 Eric Ilea
 Angel Hurgoiu
Teacher: Cristian Iliescu
FIT FOOD ORADEA

FIT FOOD is a healthy type of restaurant based in the center of Oradea, one of the most
beautiful cities in Romania. The restaurant has a capacity of 100 people and since our
opening back in 2015 the goal was to promote a healthy lifestyle, but without missing the
delicious preparations. So, we thought of a diet plan that was right for our customers.
Whether you want to lose weight, increase your muscle mass or just keep fit, at FIT
FOOD you will find menus for every need. Nutrition has the most important contribution to
the health of the human body, being the science that underpins nutrition. Food is a
voluntary and conscious process and, therefore, educable. When it comes to nutrition, we
talk about a balanced intake of essential nutrients in ensuring the energy needs necessary
for the growth and harmonious development of the body both in children, as well as in
maintaining health in adults and the elderly. The ingredients that we use to obtain the food
are fresh, carefully selected and cooked. The whole process happens under the careful
guidance of the chef, following the recipes thought by our nutritionist, for the desire to have
nutrition as correct also the menus are personalized and calculated according to the number
of calories you need. 

Our philosophy is based on a simple but essential idea: enjoy the taste of food and achieve
your goal! More than that, we encourage you to adopt a healthy lifestyle, without wasting
precious time in your life. At our restaurant, you will find 4 varied menus daily that will help
you to have a healthy lifestyle, a balanced diet, and an extremely pleasant sensory
experience. We strongly believe that you can treat your taste buds without having to worry
about the extra kilos. Depending on your needs and needs, choose the menu that best suits
you!

In 2020, FIT FOOD reached a total number of 29 employees(10 servers, 6 chefs, 4

bartenders, 6 delivery drivers, 2 maintenance and 1 manager), our schedule is from Monday
to Sunday between 10 AM-10 PM. One of the changes that we made through the years was
to implement the delivery program where our customers can order their food almost 5 days
before or creating a daily menu that can be delivered at a different hour every day. The
people that we aim to try our restaurant are the ones that care about their bodies and
understand the importance of nutrition in life.
After 5 years FIT FOOD was very lucky to have a constant growth of 15%/ year being one of
the favorite restaurants in the city because of the unique service that it provides and also for
the fantastic food that we prepared daily for our special customers.

For the year 2020, our mission will be to increase more our profit by 20 % because we have
in mind to open a new restaurant caused by the big demand that we have at this moment,
also we have in plan the creation of a new menu that will provide organic dishes.

Mission and vision

“This restaurant prides itself on its menu being fresh, organic, with the food being
prepared in a simple manner in order to satisfy their customers’ heart and soul.”

VISION

A sustainable and secure restaurant that promotes the health of humans and the
environment. We aspire to transform the food industry into a healthy, transparent and
sustainable socially-responsible business.

Mission

We are conducting credible and evidence-based science on the environmental and health
effects of organic food and farming and communicate the findings tour customers. We want
to make amazing meals, using amazing ingredients and serve amazing people.

What are we looking to achieve using our mission and vision?

Educating  consumers

 Education and research on sustainable organic food and farming to improve the
health of humans and the environment.
 To empower consumers to make choices that will improve their health, the health of
the environment and the health of their communities through education and
outreach

Offering  healthy alternatives

 To strengthen and expand organic restaurants, which reduce the use of toxic,
synthetic ingredients and have clear benefits to human health and the environment.
Impacting category after category

 We want to convince the community that healthy food is always a better choice. Is
about the “fuel” your using.

What do we do?

We are committed to our neighborhood, our farmers and suppliers, and our team by
serving delicious food, without pretension, all day long.

So, whenever you need the warmth of a good meal and a friendly community, FIT FOOD
is here for you.

COVID-19

In 2020, the restaurant faces a new problem. Coronavirus disease (COVID-19) is an

infectious disease caused by a newly discovered coronavirus. This virus has a huge
impact all over the globe. One of the most affected industry is the hospitality industry. A
lot of countries are starting to adopt strategies in which people are encouraged to stay
home and to avoid crowded places. In this situation, a lot of hotels, restaurants and bars
are facing difficulties.

All over the country, the virus has extended and that’s why all the restaurants are going
to close. This caused a major problem for our restaurant because with the restaurant
closed there is no need for waiters and bartenders. Finally, we came up with a solution:
the restaurant will be opened just for delivery. Because of the virus, we want to keep in
touch just between us and our families that’s why we aren’t working with Glovo and
Food Panda anymore until the situation changes in positively. The restaurant will be
open for delivery from 10:00am to 01:00am. Because of the big number of orders that
we will have, the waiters will work for the delivery part and the bartenders will help the
chefs. In this way, all the employees of our restaurant will work and will get paid as usual
and we will try to do our best with the costumers to keep them loyal and happy. The
delivery team to be as safe as possible they have to wear gloves and masks and they will
put the money in a small bag. After getting in touch with the customer they will get the
mask and the gloves out and wash their hands with disinfectant. They will also keep the
car clean and try to disinfect it as often as possible. The delivery guys are not allowed to
go in the kitchen at all just in the restaurant. In the restaurant, all the maintenance will
keep the restaurant as clean as possible and disinfect all the things inside. All the
employees besides work they are allowed to go from home to work and to the nearest
store to buy food. They must know that if they still want to work to keep in touch with
the outside as less as possible.

Until our services are going to be suspended due to the law regulations regarding COVID-
19, we will take numerous measures to maintain everything clean and safe.

• Monitor the health of employees. 

• Disinfect all hard-disinfectant surfaces according to the instructions of the bottle. 

• Carefully read and follow the instructions for use and correct contact times on the mar
k. For food contact surfaces, rinse thoroughly with drinking water. 

• More regularly wash and sanitize the food contact surfaces and equipment. 

• Change utensils more often in buffet line. 

 Increase the frequency of monitoring hand sinks, including those in the guest
restrooms, as hand-washing frequency will increase.

 For disinfecting, focus on high-touch objects in the dining room.  Door knobs, door
handles and push plates, railings, light and air-control switches, faucets, toilet flush
levers and the restrooms.

 For a deep clean, also consider taking everything off of the tables and properly
disinfecting the table surfaces.  Be careful not to contaminate any food products.  If
salt and pepper shakers are at the tables, empty them before cleaning and allow
them to air dry before refilling.  The EPA does consider tabletops to be a food contact
surface so after table surfaces are disinfected, you’ll need to follow with a wash, rinse
and sanitize. 

 For typical cleaning, right now it is recommended to follow normal sanitizing

procedures for food contact surfaces.

 Completely disinfect the guest and employee restrooms.

  Clean gas stations, bars and lobby desks.

 If the menus can be removed, replace them with new ones if they are available. If
not, properly clean the menus.

 Disinfect point-of-sale terminals, touch screens and pagers, too. Again, be careful not
to hurt electronics.

 Clean the kitchen tables, ensuring to move everything away from the place you're
disinfecting.

We care about our employees and customers. We are going to manage the situation as
good as we can and maintain the happiness of people.

Regarding the profit and loss, we are ready to face this difficult situation and do adapt.

References:

Mokum. 2020. About | Mokum. [online] Available at: <https://www.mokum.nyc/about/>

[Accessed 22 March 2020].

Organic-center.org. 2020. The Organic Center  |   Vision/Mission/Goals. [online] Available

at: <https://www.organic-center.org/who-we-are/missiongoals/> [Accessed 22 March 2020].

Smartorganic.eu. 2020. Mission, Vision, Values | SMART ORGANIC. [online] Available at:

<http://smartorganic.eu/company/mission-vision-values/> [Accessed 22 March 2020].

Mission Statements. 2020. Restaurant Mission Statements. [online] Available at:

<https://www.missionstatements.com/restaurant_mission_statements.html> [Accessed 22
March 2020].

Delivery, F., 2020. Cateva Cuvinte Despre Noi. [online] Fit4you Delivery. Available at:
<https://www.fit4youdelivery.ro/ro/despre-noi.htm> [Accessed 22 March 2020].

The Balance Small Business. 2020. Are Healthy Restaurant Concepts Successful?. [online]
Available at: <https://www.thebalancesmb.com/how-to-open-a-healthy-restaurant-
4153923> [Accessed 22 March 2020].

Naylor, T., 2020. How Restaurants Are Scrambling To Reinvent Themselves In The Wake Of
Coronavirus | Tony Naylor. [online] the Guardian. Available at:
<https://www.theguardian.com/commentisfree/2020/mar/22/restaurants-coronavirus-
deliveries-discounts-self-isolation> [Accessed 23 March 2020].Naylor, T., 2020. How
Restaurants Are Scrambling To Reinvent Themselves In The Wake Of Coronavirus | Tony
Naylor. [online] the Guardian. Available at:
<https://www.theguardian.com/commentisfree/2020/mar/22/restaurants-coronavirus-
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