Takosu Sono Affamato

1. Purchasing  Create a list of required ingredients based on the menu.

 Contact suppliers or visit local markets to purchase fresh
produce, meats, and other necessary items.
 Ensure that ingredients meet quality and safety standards.
2. Receiving  Inspect all incoming ingredients for freshness, quality, and
adherence to orders.
 Any discrepancies, damaged items, or quality issues should
be documented.
 Properly store received items in designated storage areas.
3. Food  Assign tasks to kitchen staff for preparing ingredients.
Production  This step includes washing, trimming, and cutting
vegetables, marinating meats, and cooking items such as
chicken or salmon according to recipes.
 Packaging should be done according to your storage
standards, which may include using airtight containers,
labeling, and refrigeration.
4. Storing  Designate specific storage areas for different categories of
ingredients, such as refrigerators for perishables and dry
 storage for non-perishables.
 Use proper food storage containers and ensure labeling with
dates and contents.
5. Receiving  Ensure that prepared ingredients are transported safely from
Kitchen the preparation area to the kitchen where final assembly
takes place.
 Kitchen staff will assemble tacos as per the Noringami
Tacos and Poke Tacos instructions.
 For Taho drinks, staff will add pre-made components like
soft tofu and sago pearls to cups and drizzle them with
vanilla chocolate syrup.
6. Serve to  Dishes should be presented beautifully and garnished as per
Customers restaurant's standards.
 For dine-in, servers or kitchen staff deliver orders to
customers at their tables.
 For takeout, make sure that orders are properly packaged in
food-grade containers and labeled correct

Illustration/ Visual Presentation

Noringami Chicken

Noringami salmon
Cauliflower poke tacos

Hokuku -Soy drinks