Introduction INTHAKOFIL Restaurant shall serve a myriad of dishes from across four countries namely: India, Thailand, Korea

and the Philippines. Its operating model and procedures for its central facility are stipulated viz. General Approach to Operation In INTHAKOFIL, food is served with culture. The restaurant aims not only to enrich its customer s palette but also to increase his knowledge about world diversity. A precise selection of food and proper ambience to make the customer feel that he is eating at the country where the meal he ordered originated is a key effort in the business. There must be a great deal of attention to detail in setting this gastronomic and cultural environment; hence, the need for great ideas and facilities to go with it. The restaurant s target market would be foodies or food lovers that are relatively young and urban professionals aged 20 to 30. A perceived challenge in the restaurant operation would be its marketing. Most people would get the impression that international food is strange to the taste and heavy on the pocket. Operations must be aimed at the following: to ensure quality taste of international food, to entice customers to come and dine at the restaurant again, to come up with perks and promos in ensuring patrons and to make the customers explore other country s food. These challenges and aims are to be addressed in the company s back stage and front stage operational issues. Back Stage y Staff Selection- INTHAKOFIL only hires chefs and cooks who have been trained professionally to cook particular international dishes. The utmost stringency is stressed on the chefs and cooks experience in cooking dishes, especially to its quality and impeccable taste. Cooking Utensils- The restaurant only uses the best cutlery, pots, pans and stoves that are the same utensils being used in the top cooking academy in France, Cordon Bleu. For the restaurant aims to put the best tools in the hands of the best chefs in cooking its delicious meals. Menu- A fixed menu would be provided for the customers every day of the week. However, there would always be specialties courses for the day comprising of soup, entrees, main course and dessert that can only be found in one of the countries featured in the restaurant.

Front Stage y Cultural manifestations- The restaurant shall be flourished by designs from the four countries featured. From brahma statuettes in India to Filipino coats of arms, the restaurant s faade shall show a plain and simple impression that goes with the times. Upon entry, the customer s eyes shall be treated to pictures and souvenirs from across the globe, giving them the impression that they are not just dining, they are also traveling.

Plush booths, chairs and tables- Customers are going to want to stay at the restaurant and enjoy the food due to its comfortable seating accommodations. Up to groups of ten can be entertained fully without giving the impression of being cramped. International music- To cross the language barrier, the restaurant shall feature pleasant instrumental music, unique to the countries featured, that would soothe the customers, completing their experience. Think of kudyapi and banduria sections or koto and sitar rifts. These would of course be played lightly Souvenir Shops and photo booths- Customers who dine would occasionally want something concrete to show that they have dined in INTHAKOFIL. Hence, the owners opted to also include a section in the restaurant that sells products from the four countries. The younger members of the populace market shall also enjoy their stay with photo booths with backgrounds from the different countries landmarks.

Inventory The restaurant s inventory shall be comprised of its cooking utensils and the different ingredients that are needed into making the dishes and set meals. Production and Delivery Schedule INTHAKOFIL is open for business of weekdays, Monday to Thursday from 11 am to 8 pm. During Fridays and weekends, the restaurant shall extend up to 11 pm to make room for cocktail hour and happy hours when alcoholic beverages can be served.

Operations flow diagram

Acquisition of Food Ingredients

From local market dealers From international market dealers

Customer orders food

From the daily menu From the'specialty of the day' feature

Chefs cook food and waiters serve

Dishes from the daily menu Dishes from the 'specialty of the day' feature

Issues to address Food ingredients shall be perishable with one or two weeks. Hence, the restaurant employs the best storage freezers into keeping its ingredients fresh. Utmost care is implemented and freshness is ensured to all, especially to the restaurant s featured specialties of the day. The food s quality is always scrutinized by independent chefs and cooks that are employed in the restaurant not to cook but to observe the restaurant s operating procedures. Likewise, foods that are being served to customers shall always be checked for lackluster tastes or negligence in preparations by these supervising chefs and cooks. Occasionally, there would be a surplus of customers ordering a particular dish. This would greatly decrease a certain ingredient in the restaurant s inventory. Hence, there is a round the clock market dealer whom the restaurant can get its ingredients. Quality ingredients are always given top priority in the restaurant s food preparation and process.

Location INTHAKOFIL is built on a lot at Tomas Morato corner Sct. Borromeo, right at the heart of Quezon City s posh and business center. Advantages y Veritable Market- The restaurant is found near two corporate media giants. Likewise, it is at the center of Tomas Morato, a well known watering hole and hang-out sight for teenagers and young adults alike that are financially well-off. Wholesome Environment- Tomas Morato is also known as a place of top establishments. The mere thought of the place puts to mind bars and restaurants where Metro Manila s elite dine, hence the appeal. Prime Lot- The market value in Tomas Morato is never going to go down. Hence establishing a facility in this financial center is insurance to potential gains in the future. Proximity to suppliers- The restaurant s location would be a stone s throw away from Cubao, where the famous Farmer s Market is located. In this way, the influx of quality and fresh ingredients would never be hampered is even in fact streamlined due to INTHAKOFIL s location. Celebrity Endorsements- Due to its location, INTHAKOFIL can t be helped but be talked about by the media. The hype would be very good for the business. Likewise, celebrities themselves would visit the restaurant and sample the delicious cuisines. Once stars talk about how good the restaurant is, expensive celebrity marketing would be taken care of, for the stars themselves would inadvertently market the restaurant to their other celebrity friends. Soon enough, the elite would frequent it, a welcome influx to business operations.

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Equipment There is a constant need for the restaurant to use only the best equipment in its operations. True to its international calling, the business imports equipment locally and internationally as well. Cutlery from France, leather seating from Italy, floors and wood beams from the strongest narra trees, the whole restaurant itself along with its food and facilities show that it is a melting pot of culture. The following are means on how INTHAKOFIL chooses its equipment. y Oculars and advice from other restaurateurs- Being a young venture, the business shall seek counsel from established market players that have extensive experience in the trade. The owners shall seek advice on how to choose the best motifs along with the design to go with it from designer and outfitters from other restaurants. Likewise, an ocular impression on how leading restaurants look and work is also useful in the process. Consumer Tests- The restaurant owners and staff shall look into the best equipment available at the market through the various consumer tests that ensure product quality. Working on a

budget, the owners aim to get their money s worth in the investment that they would participate in. Occasional Alterations- The proprietors shall taper the restaurant s equipment through the business operations. Changing every now and then whatever needs change in order to fully satisfy all of their coustomers.

Building and Potential Growth The restaurant is located at a prime lot at (please write a fictional address here) Quezon City s financial and media district. The lot is measured (please write a fictional property scale here) with ample space for parking. The commercial lot was purchased by the proprietors for the sum of (please write a sum here that is in line with the projected money that you have). Furniture, fixtures and restaurant construction is projected to appreciate the lot s market value. (please write a detailed financial discussion here to make your business sound impressive, state that it will increase its value in years to come, etc. just make it look really big and important).

Government Codes and Regulations The business complied with the Quezon City s requirement in acquiring building permit when it was under construction. Likewise a business permit was issued by the city s local government when it applied. A sanitary permit was also issued after the local government s health inspector made a thorough ocular and supervisory observation of the restaurant s process and operations.

Raw Materials and Supplies The different and numerous perishable and non-perishable ingredients that are to be used in the restaurant s meals account for the raw materials and supplies needed in the business operation.

Waste Disposal INTHAKOFIL adheres with the global campaign of waste minimization. In the same vein, waste materials are delicately separated as per its composition, biodegradable and non-biodegradable. The business biodegradable waste materials are given to the market dealers. These waste materials can be further used as compost in the effort to grow more food stuff and ingredients that would not only benefit the restaurant but also the general populace.

Non-biodegradable materials shall be consigned to recycling plants, proceeds from its sales shall be reimbursed to the restaurant s funds, a worthy and environmental friendly effort in bolstering the business finances.

Quality Control System As mentioned in prior segments of the business operation plan, independent chefs and cooks are to be employed in the scrutiny of food preparation and taste. Likewise, food critics would be occasionally invited in the restaurant to sample its finest dishes and products. Once critics are pleased, it ensures that the restaurant s meals are top notch and would match anyone s high standards. In the same vein, the critic would write about the food in the restaurant, generating mass appeal and word by mouth marketing.

Operations Strategy and Plans The Restaurant s strategy is simple; it intends 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 people. lNTHAKOFIL focuses on maintaining quality and establishing a strong identity in our community. Its main focus in marketing will be to increase customer awareness in other culture s food. The restaurant shall direct all of its tactics and programs toward the goal of explaining who we are and what we do and that is, knowing other countries through food. The restaurant shall keep its standards high and execute the concept so that word-of-mouth (especially celebrity banter) will be its main marketing force. INTHAKOFIL shall create an appealing and entertaining environment that spans continents with unbeatable quality at an exceptional price. An exciting and friendly restaurant, it will be the talk of the town. Therefore, the execution of a fun and international concept is the most critical element in the business plan. All menu items are moderately priced for the area. While INTHAKOFIL is not striving to be the lowest-priced restaurant, it is aiming to be the value leader. The restaurant s competitive edge is the menu, the chef, the environment, the management, the service and the friendly, international and genial atmosphere. It will have an international menu and specialties of the day, where the food will be made with the freshest ingredients and produce available. The chef has an excellent taste for what fine dining is and requires, along with a strong array of cooks, culinary masterpieces are made possible. The restaurant s environment is elegant and comfortable and the decor is various and cultural yet is warm and relaxing at the same time. Great service is very important to the business. The management and servers will handle every detail to meet every customer s request. All this and the great encompassing atmosphere will make customers want to come again.