RESTAURANT DEVELOPMENT PROPOSAL

Proposal Title: First Vegan Gastronomy Cuisine in Bohol

Client Name: Blue Freedom Apnea
Submitted by: Chef Alvin John Sorilla
Delivered on: September 2023

PROJECT AND OBJECTIVES

The "First Vegan Gastronomy Cuisine in Bohol" proposal is a bold and innovative
endeavor aimed at establishing a pioneering vegan restaurant in the heart of Panglao,
Bohol. This proposal seeks to meet the growing demand for plant-based dining options,
promote sustainable and ethical culinary practices, and introduce the unique flavors of
vegan cuisine to the residents and visitors of Bohol.
Objectives:
The objectives of the "First Vegan Gastronomy Cuisine in Bohol" proposal are as
follows:
1. Create a Unique Vegan Dining Experience:
a. To develop a distinctive and diverse vegan menu that showcases the
flavors, textures, and creativity of plant-based cuisine.
b. To offer a dining experience that appeals to vegans, vegetarians, and
omnivores alike, fostering inclusivity and culinary exploration.
2. Promote Sustainable and Ethical Dining:
a. To source locally grown, organic produce and sustainable ingredients
whenever possible, minimizing the restaurant's environmental footprint.
b. To adhere to ethical and cruelty-free culinary practices, ensuring that all
menu items are free from animal-derived ingredients and by-products
c. To raise awareness about the benefits of veganism for health, the
environment, and animal welfare through informative signage, menu
descriptions, and staff interactions.
3. Generate Economic Growth:
a. To establish partnerships with local farmers, growers, and suppliers,
thereby contributing to the growth of the local agricultural industry and
supporting small-scale producers.
b. To create employment opportunities within the local community by hiring
and training skilled staff in vegan culinary techniques and exceptional
customer service.
c. To stimulate economic growth in Bohol through increased tourism and foot
traffic driven by the unique dining experience offered by the restaurant.
4. Ensure Financial Viability:
 a. To achieve profitability by carefully managing operational costs, optimizing
pricing strategies, and consistently delivering a high-quality dining
experience.
b. To secure additional funding or investment opportunities, if necessary, to
sustain and expand the business.
The "First Vegan Gastronomy Cuisine in Bohol" proposal aims to revolutionize the
culinary landscape of Bohol by introducing an innovative, sustainable, and ethical dining
concept that caters to the diverse preferences and values of modern consumers.
Through the achievement of these objectives, this project will contribute positively to the
local community and the broader goals of promoting plant-based, environmentally
friendly, and socially responsible practices in the region.

VISION AND MISSION

Vision:
The primary vision of the "First Vegan Gastronomy Cuisine in Bohol" proposal extends
far beyond the boundaries of Bohol, reaching towards the global stage. Our vision is to
establish vegan gastronomy as a recognized and celebrated cuisine not only within
Bohol but also on a national and international scale. Blue Freedom Apnea, as a vegan
restaurant, presents a unique and compelling platform to realize this vision. We aspire
to create a culinary movement that transcends borders, uniting people worldwide
through the flavors and principles of veganism.

Mission:
To live up to the vision, this proposal aims to:
 Craft innovative vegan cuisine by creating visually stunning, delicious dishes that
challenge misconceptions about plant-based food to make vegan cuisine exciting
and satisfying for all;
 Promote vegan gastronomy locally, nationally, and globally by spreading the
message of veganism and our unique culinary approach. Through diverse
marketing efforts and collaborations, we aim to showcase our offerings to a
broader audience;
 Uphold the highest culinary standards by having our chefs continuously innovate
and refine our menu. By staying updated with emerging culinary trends, we
provide a consistently exceptional dining experience;
 Prioritize customer satisfaction that extends beyond food to include attentive and
welcoming service, fostering repeat business and positive recommendations.
Additionally, this proposal will serve be an avenue for a cultural exchange hub,
 promoting inclusivity and cross-cultural interactions while embracing
sustainability and ethical practices to benefit Bohol's social and environmental
landscape; and
 Serve modern style of vegan cuisine with presentation that will attract guests,
customers, tourists and at the same time, satisfy the customers’ palate.

SCOPE OF WORK
1. Concept Development: The concept development for this proposal encompasses
various aspects, including restaurant décor, menu creation, pricing strategies, and
selection of the optimal location. While the primary focus is on cuisine, this proposal
acknowledges the importance of a holistic approach to restaurant development.
2. Menu Development: The menu development section of this proposal will provide a
detailed insight into the gastronomic process, including recipe creation, ingredient
sourcing, and menu design. It will outline how the culinary vision will be translated
into a diverse and appealing menu.
3. Optimizing Inventory Procedure: This proposal will address inventory management
procedures to ensure efficient tracking, restocking, and minimizing wastage.
Strategies for sourcing sustainable and fresh ingredients will be outlined to maintain
inventory quality.
4. Food Waste and Cost Analysis Training: A critical aspect of this proposal involves
training staff on identifying and minimizing food waste. Cost analysis techniques will
be introduced to maintain profitability while reducing wastage.
5. Defining Kitchen Processes: This section will define the kitchen's operational
processes, including food preparation, cooking, plating, and quality control. It will
ensure that the kitchen runs smoothly and consistently meets the highest culinary
standards.
6. Hazard Analysis Critical Control Point (HACCP): Food Safety and Food Quality will
be paramount in this proposal. It will include the implementation of HACCP
principles to identify and control potential hazards, ensuring the safety and quality of
the food served.
7. Sustainability: The proposal will emphasize sustainability practices, including
sourcing local and organic ingredients, reducing environmental impact, and
implementing energy-efficient measures. It will showcase the commitment to
responsible and eco-conscious restaurant operations.
8. Planning and Designing Kitchen: This section will delve into the planning and design
of the restaurant's kitchen space. It will address layout, equipment selection, and
workflow optimization to create an efficient and functional culinary workspace.
9. By covering these key aspects within the scope of work, this proposal aims to
provide a comprehensive and detailed roadmap for the successful establishment of
the "First Vegan Gastronomy Cuisine in Bohol." Each element contributes to the
 overall success and sustainability of the restaurant, ensuring a holistic approach to
its development and operation.
PROPOSED DISHES
APPETIZER
1. Tomato Tartare
2. Bruschetta
3. Tomato Hummus
4. Summer Rolls
5. Mango Tofu Burrito
6. Quesadillas

MAIN DISH
1. Primavera
2. Roast Smoked Tofu with Roasted Roots
3. Thai Basil Eggplant
4. Shiitake Mushroom Bbq Burger
5. Chili Con Tofu
6. Ultimate Veggie Burger
7. Alfunggi Risotto
8. Oven-Roasted Sunchokes
9. Ratatouille
10. Salisbury

SOUP and SALAD

1. Spicy Mango Ginger Soup
2. Mediterranean Bean Soup
3. Rainbow Garden Salad with Vegan Ceasar Dressing
4. Carrot Ginger Soup
5. Cream of Greens Soup
6. Lemonade Chickpea Quinoa Salad

7. Ultimate Fall Salad

BRANDING and NAME

This proposal
a. BLEU Vegan Gastronomy by Chef Alvin
BLEU
Vegan Gastronomy
By: Chef Alvin