PROJECT IMPLEMENTATION

I. INTRODUCTION

Epitome Dining will focus on establishing a strong identity in our community with a
grand opening. Our main focus in marketing thereafter will be to increase customer
awareness in the surrounding communities. Our company will direct all of our tactics and
programs toward the goal of explaining who we are and what we do. We will keep our
standards high and execute the concept flawlessly, so that word-of-mouth will be our main
marketing force.

Epitome Dining will create an appealing and entertaining environment with

unbeatable quality at an exceptional price. As an exciting and eclectic restaurant, we will be
the talk of the town. Therefore, the execution of our concept is the most critical element of
our plan.

All menu items are moderately priced for the area. While we are not striving to be
the lowest-priced restaurant, we are aiming to offer exceptional food at reasonable prices
for the average restaurant diner.

II. TEAM INVOLVED

 Restaurant managers are responsible for the daily operations of a restaurant that
prepares and serves meals and beverages to customers. 
 Risk management is essential to ensure food safety and quality. Managers monitor
orders in the kitchen to determine where delays may occur, and they work with the
chef to prevent these delays.
 Finance is needed for the soundness of running the restaurant, especially tracking
special projects, events, and costs for the various menu selections. 

III. TASKS
 Our strategy is simple. We intend to succeed by giving people a combination of
excellent and interesting food in an environment that appeals to a wide and varied group of
successful adults. Epitome Dining is here to delight and nourish our customers with healthy,
quality and delicious food and excellent service at a reasonable price. And also to contribute
to our society through initiatives that align with our corporate social responsibility program.

IV. RESOURCES MANAGEMENT

The kitchen is the heart of your restaurant, the place where your menu comes to life. It’s
where food is prepared, cooked, and plated. It's the center of the action in many other
ways.The kitchen is typically home to the dishwasher, your food ingredients, and all the
various utensils, dishes, and cooking equipment. Depending on the size of your restaurant
kitchen and the restaurant concept, you may not need every item. Or you may need other
types of equipment more specific to your restaurant concept.