Nonoy Bistro

1. Profile of the Company

Founded in 2021, Nonoy Bistro is a charming restaurant located in Nonoy Abendan Farm,
Biaknabato La Castellana Negros Occidental. With its cozy and welcoming atmosphere,
Nonoy Bistro is the perfect spot for a romantic dinner, a gathering with friends, parties and
events like birthdays and weddings or a casual meal with family.

The restaurant serves contemporary Filipino cuisine, highlighting traditional dishes with a
modern twist. Nonoy Bistro's menu features a wide variety of dishes, from appetizers to
entrees to desserts. Some of their must-try dishes include the native chicken adobo, chicken
inasal, and chicken binakol. They also offer a selection of refreshing cold desserts like buko
halo-halo and locally sourced coffee to complement the flavors of their cuisine.

The interior of Nonoy Bistro is sleek and stylish, with a mix of industrial and farm style
elements. The dining area is decorated with warm lighting and wooden accents, creating a
cozy and inviting ambiance. The restaurant also offers indoor/outdoor dining for special
events or intimate gatherings. Nonoy Bistro's team is passionate about providing exceptional
service and creating memorable dining experiences for their guests. Whether you are a local
or a visitor to the municipality, Nonoy Bistro is a must-visit destination for delicious food,
great drinks, and a cozy atmosphere.

2. Name of the business

Nonoy Bistro

3. Profile of the business (History)

Nonoy Bistro is a celebration of the life and legacy of Mr. Nonoy Abendan. Starting with a
small coffee farm in 1978, he has single handedly grown the Nonoy Abendan Farm into what
it is now: an all-around farm with many various organic products ranging from free-range
eggs to tropical fruits. Papang Nonoy always believed in serving the freshest & Healthiest
produce only, and it was his mission to inspire and nourish the human spirit - by way of
example. Nonoy Bistro was an idea he held in his mind and heart for a long time - he not
only wanted an outlet to serve his farm products, but he didn’t want to go very far for a heart
meal after a long day’s work at the farm.

4. Location of the business

Nonoy Abendan Farm, Biaknabato, La Castellana Negros Occidental Philippines 6131
 5. Nature of the business

The nature of the business for Nonoy Bistro is a full-service restaurant that specializes in
contemporary Filipino cuisine with a modern twist. Nonoy Bistro is committed to providing
customers with a welcoming and comfortable dining experience. The restaurant offers a
diverse menu that includes appetizers, entrees, desserts, and locally sourced coffee. Nonoy
Bistro's team is passionate about delivering exceptional service and creating memorable
moments for their customers. The restaurant also provides a indoor / outdoor dining for
special events or intimate gatherings. Overall, Nonoy Bistro's nature of the business is to
provide customers with a unique and delicious culinary experience in a warm and inviting
atmosphere.

6. Vision, Mission Goals and Objectives

Vision: To be the leading Filipino restaurant in the city, recognized for our
exceptional cuisine, warm hospitality, and commitment to innovation and
sustainability.

Mission: To create a memorable dining experience for our customers by

offering contemporary Filipino cuisine with a modern twist, exceptional service, and a
welcoming atmosphere that celebrates our culture and community.

Goals:
1. To expand our customer base by increasing our brand awareness through
marketing and social media efforts.
2. To maintain the highest standards of food quality and service by investing in
our staff's training and development.
3. To source ingredients from local and sustainable sources whenever possible
to reduce our environmental impact and support our community.
4. To continuously innovate our menu by incorporating new and exciting flavors
and ingredients that showcase the diversity of Filipino cuisine.
Objectives:
1. Increase our customer base by 20% by the end of the year through targeted
marketing campaigns and social media engagement.
2. Train and develop our staff by providing regular training sessions on food
quality, service, and hospitality.
3. Source at least 50% of our ingredients from local and sustainable sources by
the end of the year.
4. Launch a new menu every quarter featuring innovative dishes that highlight
Filipino cuisine's diversity and flavors.

7. Business Logo
8. Description of the product and Services
Nonoy Bistro offers a variety of products and services to provide customers with a
unique and enjoyable dining experience. Here's a description of some of their key
offerings:

Products:
● Appetizers: Nonoy Bistro's menu includes a range of flavorful appetizers such
as crispy chicken skin, garlic shrimp, and Nachos.
● Entrees: Their entrees feature contemporary Filipino cuisine with a modern
twist, including native chicken adobo, chop suey, pancit guisado, chicken
binakol, and chicken inasal.
● Desserts: Nonoy Bistro offers a selection of delicious desserts, such as Buko
Halo-Halo and Fresh fruit salad.
● Coffee and Fruit shakes: They provide a selection of refreshing fruit shakes
and locally sourced coffee that complement the flavors of their cuisine.

Services:
● Dine-in: Nonoy Bistro offers a warm and welcoming atmosphere for
customers to enjoy their meals with friends, family, or a significant other.
● Private dining: They also provide a private dining room for special events or
intimate gatherings.
● Catering: Nonoy Bistro offers catering services for corporate events,
weddings, and other special occasions.
● Take-out and delivery: Customers can order their food to go and enjoy Nonoy
Bistro's delicious cuisine in the comfort of their own homes. Overall, Nonoy
Bistro's products and services aim to showcase the diversity and flavors of
Filipino cuisine in a comfortable and welcoming setting.
9. Target clientele

Nonoy Bistro is a contemporary Filipino restaurant that caters to a diverse clientele.

The restaurant's warm and inviting atmosphere, coupled with its innovative menu and
exceptional service, attracts customers of all ages, backgrounds, and tastes.

The target clientele for Nonoy Bistro includes foodies, culture enthusiasts, and
anyone looking for a unique and memorable dining experience. Foodies who enjoy
exploring new flavors and ingredients will appreciate Nonoy Bistro's modern take on
classic Filipino dishes. The restaurant's innovative and creative approach to cuisine
is perfect for those who seek to expand their palate and indulge in exciting culinary
adventures.
Culture enthusiasts will also find Nonoy Bistro appealing. The restaurant's
contemporary Filipino cuisine celebrates the rich culture and traditions of the
Philippines, making it an ideal destination for those who want to experience the
country's flavors and hospitality. The restaurant's decor and ambiance provide a cozy
and inviting atmosphere that pays homage to Filipino culture, making it an excellent
destination for those who want to immerse themselves in the country's heritage.
 Nonoy Bistro also caters to anyone who values exceptional service and a welcoming
environment. The restaurant's staff is passionate about creating a memorable dining
experience for every customer, ensuring that they feel welcome and comfortable
throughout their meal.

In conclusion, Nonoy Bistro caters to a diverse range of clientele, including foodies,

culture enthusiasts, and anyone seeking an exceptional dining experience. Its
innovative cuisine, warm hospitality, and commitment to celebrating Filipino culture
make it a must-visit destination for locals and tourists alike. Whether you're looking
for a romantic dinner, a gathering with friends, or a casual meal with family, Nonoy
Bistro has something for everyone.

10. Organization Structure

● Owner/Founder: The owner/founder is responsible for the overall vision and

direction of the restaurant. They oversee all aspects of the business, including
finances, marketing, and operations.
● General Manager: The general manager is responsible for the day-to-day
operations of the restaurant. They manage staff, coordinate schedules,
handle customer complaints, and ensure the restaurant runs smoothly.
● Executive Chef: The executive chef is responsible for overseeing the kitchen
and developing the menu. They ensure that all dishes are prepared to the
highest standard and work with the general manager to manage inventory
and control costs.
● Sous Chef: The sous chef works closely with the executive chef to manage
the kitchen staff, supervise food preparation, and ensure that all dishes are
prepared to the highest quality.
● Front-of-House Manager: The front-of-house manager oversees the dining
area and manages the staff responsible for customer service. They ensure
that all customers have a positive dining experience and handle any issues
that arise.
● Servers: Servers are responsible for taking orders, serving food and drinks,
and ensuring that customers have a positive dining experience.
● Kitchen Staff: The kitchen staff includes line cooks, prep cooks, and
dishwashers. They are responsible for preparing and cooking all dishes,
cleaning the kitchen, and ensuring that food is stored and prepared safely.
● Marketing/PR Manager: The marketing/PR manager is responsible for
developing and implementing marketing and PR strategies to increase the
restaurant's visibility and attract new customers.
● Accounting/Finance Manager: The accounting/finance manager is
responsible for managing the restaurant's finances, including bookkeeping,
payroll, and tax preparation.

Overall, this organizational structure ensures that Nonoy Bistro runs efficiently and
effectively. By assigning specific roles and responsibilities to each staff member, the
restaurant can provide exceptional service and a memorable dining experience for its
customers.
 11. Company Rules and Regulations
1. Work Schedule: All employees are expected to adhere to the work schedule
provided by the management. Any requests for schedule changes must be
made in advance and approved by the management.
2. Uniform: All employees are required to wear a clean and presentable uniform
provided by the restaurant. Personal grooming and hygiene should be of the
highest standard.
3. Punctuality: All employees are expected to arrive on time for their scheduled
shifts. Late arrivals and absences must be reported to the management as
soon as possible.
4. Professional Conduct: All employees must conduct themselves in a
professional and courteous manner when interacting with customers,
colleagues, and management. Any form of harassment, discrimination, or
inappropriate behavior will not be tolerated.
5. Safety and Hygiene: All employees must adhere to safety and hygiene
procedures, including proper food handling and sanitation. Any injuries,
accidents, or safety concerns must be reported to the management
immediately.
6. Use of Equipment and Materials: All employees are responsible for the proper
use and care of equipment and materials provided by the restaurant. Any
misuse or damage must be reported to the management immediately.
7. Customer Service: All employees are expected to provide exceptional
customer service at all times, including greeting customers, taking orders, and
addressing any concerns or complaints.
8. Confidentiality: All employees must maintain confidentiality of sensitive
information, including customer and employee records, financial data, and
business strategies.
9. Drug and Alcohol Policy: Nonoy Bistro is a drug and alcohol-free workplace.
Any employee found to be under the influence of drugs or alcohol while on
the job will be subject to disciplinary action, up to and including termination.
10. Social Media Policy: All employees must adhere to the social media policy,
which prohibits posting any information or images that may damage the
reputation of the restaurant or its employees.

Overall, these rules and regulations aim to promote a safe, professional, and respectful
workplace for all employees of Nonoy Bistro, while also ensuring exceptional service and a
positive dining experience for customers.

12. Business process of the company

1. Menu Planning: The executive chef and the management team collaborate to
plan the menu, considering seasonal availability of ingredients, customer
preferences, and budgetary constraints.
2. Ingredient Sourcing: The kitchen staff sources the freshest ingredients from
local suppliers and farmers, ensuring quality and sustainability.
 3. Food Preparation: The kitchen staff prepares all dishes according to the
recipes and standards set by the executive chef, ensuring consistency and
quality.
4. Inventory Management: The kitchen staff and the general manager work
together to manage inventory levels and control costs, minimizing waste and
maximizing profits.
5. Order Taking: The front-of-house staff greets customers, takes orders, and
ensures that any special requests or dietary restrictions are communicated to
the kitchen staff.
6. Food Service: The kitchen staff prepares and plates all dishes, which are then
served by the front-of-house staff to the customers in a timely and
professional manner.
7. Payment Processing: The front-of-house staff processes payment for the
meal, ensuring accuracy and efficiency.
8. Customer Feedback: The management team encourages customers to
provide feedback on their dining experience, using this feedback to
continually improve the menu, service, and overall customer experience.
9. Marketing and Promotion: The marketing/PR manager develops and
implements marketing and promotional strategies, including social media
campaigns, email marketing, and special events, to attract new customers
and retain existing ones.
10. Financial Management: The accounting/finance manager oversees the
financial management of the restaurant, including bookkeeping, payroll, and
tax preparation, ensuring financial stability and growth for the business.

Overall, this business process ensures that Nonoy Bistro provides exceptional food and
service to its customers while also operating efficiently and effectively as a business. The
collaborative efforts of the management and staff ensure that the restaurant is able to meet
its goals and objectives and continue to grow and succeed.

13. Services process flow

1. Greeting and Seating: When customers arrive at Nonoy Bistro, they will be
greeted by a host or hostess and shown to their table. The host or hostess
will ask how many people are in the party and if there are any special
requests or accommodations needed.
2. Taking Orders: A server will approach the table and introduce themselves.
They will provide customers with menus and answer any questions they may
have about the dishes. The server will take the orders for food and drinks,
making note of any allergies or dietary restrictions.
3. Preparing and Serving Food: The kitchen staff will prepare the food according
to the order, ensuring that it is cooked to the customer's liking and plated
attractively. The server will then bring the food to the table and verify that
everything is to the customer's satisfaction.
4. Refilling Drinks: Throughout the meal, the server will keep an eye on
customers' drinks and refill them as necessary. They will also ask if anyone
needs anything else, such as extra napkins or condiments.
 5. Collecting Payment: Once the customers have finished their meal, the server
will bring the check and ask if there is anything else they can do. The
customers will then pay for their meal and leave the restaurant.
6. Cleaning Up: After the customers leave, the server will clear the table of any
dishes or debris, ensuring that it is clean and ready for the next party. The
kitchen staff will clean and sanitize the dishes and utensils, ensuring that
everything is ready for the next round of customers.
7. Customer Feedback: Nonoy Bistro values customer feedback, so they may
also ask customers to fill out a survey or leave a review of their experience.
This information is used to improve the services and dishes offered at the
restaurant.

This is just a rough outline, and the actual process may vary depending on the specific
needs of Nonoy Bistro and the preferences of its customers.

14. Quality control / quality Assurance process flow

Quality Control and Quality Assurance at Nonoy Bistro:

● Setting Quality Standards: Nonoy Bistro will establish its quality standards for food,
service, cleanliness, and customer experience. These standards will be
communicated to all staff members, and regular training sessions will be conducted
to ensure they understand and adhere to these standards.
● Quality Control during Food Preparation: Nonoy Bistro will implement a rigorous
quality control process during food preparation to ensure that all dishes are prepared
according to the established standards. The kitchen staff will check the quality of
ingredients before use, follow standard recipes, and use calibrated measuring tools
to ensure the accuracy of the measurements.
● Quality Control during Food Service: Nonoy Bistro will implement a quality control
process during food service to ensure that all dishes are served according to the
established standards. The servers will visually inspect each dish before serving it,
ensuring that it meets the quality standards for presentation, temperature, and
seasoning.
● Quality Assurance through Customer Feedback: Nonoy Bistro will collect feedback
from customers through various channels, including in-person feedback, online
reviews, and customer surveys. This feedback will be analyzed to identify areas
where improvements can be made and to ensure that the quality standards are being
met.
● Corrective Actions: Nonoy Bistro will take corrective actions whenever deviations
from the established quality standards are identified. For example, if a customer
complaint is received regarding food quality, the kitchen staff will investigate the
complaint, identify the root cause, and take corrective action to prevent a recurrence.
● Monitoring and Continuous Improvement: Nonoy Bistro will continuously monitor the
effectiveness of the quality control and quality assurance processes and make
improvements where necessary. The management will regularly review the quality
metrics and customer feedback to identify areas for improvement and take proactive
measures to improve the quality of food and services offered.
● Compliance with Health and Safety Regulations: Nonoy Bistro will ensure compliance
with all relevant health and safety regulations and maintain proper documentation to
 demonstrate compliance. This includes regular inspections of the kitchen, equipment,
and facilities, as well as training staff on food handling and safety procedures.

This is just a rough outline, and the actual Quality Control and Quality Assurance processes
may vary depending on the specific needs of Nonoy Bistro and the applicable regulations
and standards in the region.

15. Customer care

● Greeting and Welcoming: Nonoy Bistro will ensure that all customers are
greeted and welcomed warmly when they arrive at the restaurant. The host or
hostess will ask how many people are in the party and if there are any special
requests or accommodations needed.
● Providing Information: The staff at Nonoy Bistro will be knowledgeable about
the menu, ingredients, and specials offered. They will be able to answer any
questions that customers may have and provide recommendations based on
their preferences.
● Accommodating Special Requests: Nonoy Bistro will strive to accommodate
special requests made by customers, such as dietary restrictions or special
occasions. The staff will work with the kitchen staff to ensure that the
customer's needs are met.
● Addressing Complaints: Nonoy Bistro will take any customer complaints
seriously and address them promptly. The staff will listen attentively to the
customer's concerns, apologize if necessary, and take corrective action to
resolve the issue.
● Providing Personalized Service: Nonoy Bistro will strive to provide
personalized service to each customer. The staff will make an effort to
remember customer's names and preferences, and tailor their service to meet
the customer's needs.
● Collecting Feedback: Nonoy Bistro will collect feedback from customers
through various channels, including in-person feedback, online reviews, and
customer surveys. This feedback will be analyzed to identify areas where
improvements can be made and to ensure that the customer's needs are
being met.
● Expressing Appreciation: Nonoy Bistro will express appreciation for the
customer's business and thank them for choosing to dine at the restaurant.
The staff will make an effort to ensure that the customer leaves feeling
satisfied and valued.
●
This is just a rough outline, and the actual Customer Care process may vary depending on
the specific needs of Nonoy Bistro and the preferences of its customers.

16. Housekeeping and Hygiene

● Setting Standards: Nonoy Bistro will establish housekeeping standards for
cleanliness, hygiene, and sanitation in the dining areas, restrooms, kitchen,
and other areas of the restaurant. These standards will be communicated to
all staff members, and regular training sessions will be conducted to ensure
they understand and adhere to these standards.
 ● Cleaning Schedule: Nonoy Bistro will create a cleaning schedule to ensure
that all areas of the restaurant are cleaned regularly and thoroughly. The
schedule will include daily, weekly, and monthly cleaning tasks, and each task
will be assigned to a specific staff member.
● Cleaning Supplies: Nonoy Bistro will ensure that all necessary cleaning
supplies and equipment are available to the staff. These supplies will be
stocked in a designated area, and staff members will be responsible for
ensuring that they have sufficient supplies to complete their assigned
cleaning tasks.
● Cleaning Procedures: Nonoy Bistro will implement a set of cleaning
procedures that will be followed by all staff members. These procedures will
outline the steps to be taken when cleaning various areas of the restaurant,
including the dining areas, restrooms, and kitchen.
● Inspection and Monitoring: Nonoy Bistro will inspect and monitor the
cleanliness of the restaurant on a regular basis. The management will
conduct daily inspections to ensure that the cleaning tasks have been
completed as per the schedule and standards. If any deviations are observed,
corrective actions will be taken immediately.
● Maintenance of Equipment: Nonoy Bistro will ensure that all cleaning
equipment is well-maintained and in good working condition. Staff members
will be trained on the proper use of cleaning equipment, and any damaged or
malfunctioning equipment will be repaired or replaced promptly.
● Compliance with Health and Safety Regulations: Nonoy Bistro will ensure
compliance with all relevant health and safety regulations and maintain proper
documentation to demonstrate compliance. This includes maintaining a clean
and sanitary environment, storing cleaning supplies safely, and properly
disposing of waste.

This is just a rough outline, and the actual housekeeping process may vary depending on
the specific needs of Nonoy Bistro and the applicable regulations and standards in the
region.