BUSINESS PLAN - KIKU SUSHI BAR

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ENJOY - INGLÊS PROFISSIONALIZANTE
THAYANNE GABRIELLE LIMA ALVES
BUSINESS PLAN - KIKU SUSHI BAR
RECIFE,
2021
TABLE OF CONTENTS
INTRODUCTION	2
EXECUTIVE SUMMARY	3
FANTASY NAME	4
SUPPLY AND DEMAND	4
TYPE OF COMPANY	5
The partners - Attributions	5
AREA OF OPERATION AND TYPE OF ENTERPRISE	5
Features	6
ENVIRONMENTAL CONDITIONS	6
Internal Environment	6
FUNCTIONAL FRAMEWORK	7
Cuisine brigade	7
Salon brigade	7
Other sectors	7
Leadership style(s)	7
Employee Profile, Their Roles and Team	8
Waiter	8
Barman / Barwoman	9
Sushiman / Sushiwoman	9
Kitchen assistant	9
Type of service	10
Layout and number of tables	10
Customer service	10
Order/commands/methods of payment	10
Utensil, furniture and layette	11
BLUE PRINT	12
PURCHASE POLICY	12
Warehouse Control	13
REQUIRED ENVIRONMENTS	13
BIBLIOGRAPHY	14
INTRODUCTION
The pleasure of cooking and the good service is one of the driving factors of the desire to undertake in the area. A business plan is a document that describes in writing the objectives of a business and what steps must be taken to achieve these objectives, reducing risks and uncertainties. According to SEBRAE (2013), a business plan is a document that describes in writing the goals of a business and what steps must be taken so these goals are achieved, reducing risks and uncertainties. A business plan allows you to identify and restrict your mistakes on paper, rather than making them in the market (Sebrae, 2007).
This project aims to understand and bring together what was learned during the course in the preparation of a Business Plan in practice using the knowledge acquired. The project seeks to clarify the concepts of the created business, presenting the company and its strategic planning based on the information collected.
EXECUTIVE SUMMARY
This business plan aims to present a project about a sushi bar serving oriental food, putting into practice what was learned during the vocational course.
Kiku Sushi-bar is a unique and conceptual establishment. It’s a Japanese food restaurant and also a bar with classic drinks created by the house. The customer will have the opportunity to learn about different combinations between his dish and his drink, as well as being able to create his own combinations. Located at R. André Cavalcante, 69-1 - Parnamirim / Recife - PE, 52060-090, we seek to bring a new experience that will make our customers come back for more.
This company's mission is to promote new experiences while recovering some Japanese traditions, always focusing on quality and customer well-being. Thus, it’s possible to make the establishment recognized by the public for its quality of product and service, in addition to speed, friendliness and a pleasant and clean environment. Japanese food is a trend throughout the country, but the union of sushi with the bar has not yet been consolidated in the country, especially in the state of Pernambuco. The cozy atmosphere, good food and drinks that put on a show are the establishment's bet to “give us a head start” and consolidate Kiku Sushi-bar business.
FANTASY NAME
Kiku - Sushi bar
The name of a gastronomic establishment is not just the way customers will call the place, through it the customer can come to understand the proposal and identity of the place. As corporate name we have: Kiku Sushi e Bar LTDA.
Kiku is not just the word Chrysanthemum translated into the mother tongue of the sushi-bar base dish, in it we carry the identity of the establishment and the history and importance that this flower has for an entire country, being present in the visual identity, in the dishes and in the concept of the establishment described in this work. It is the symbol of the Japanese imperial family, a symbol of purity that we seek to reflect in all the preparations made inside the place. Besides, Kiku is present in some dishes during the festivities in Japan and these were also represented in the menu of the place. It’s a differentiated service, not only because it is “imported from the other side of the world”, but also because it is specific. 
SUPPLY AND DEMAND
In the chosen location, the presence of some sushi establishments was noticed, but none of them specialized only in Japanese cuisine or in the Sushi Bar style. As it is a partially residential location, in addition to being located close to Praça da Jaqueira (a busy place and frequented by the target audience of Kiku Sushi-bar), we understand that the physical location is one of the strong points to be explored. The street is paved, well located and easily accessible to pedestrians and drivers.
The raw materials used are of quality and naturally have a higher market value, but as the preparations are simple (they do not have many ingredients or need elaborate handling or cooking time), and the sushi are not preparations that satisfy the customer very quickly, the value of the final product will be fair and pleasing to the target audience.
TYPE OF COMPANY
Limited Partnership: It is made up of three partners. The liability of each partner is limited to the value of their shares, but they are all jointly and severally liable for the payment of the share capital.
The partners - Attributions
· Thayanne Gabrielle Lima Alves
E-mail: thayanne.alves@ufrpe.com.br
Curriculum: 21 years old, Bachelor's Degree in Gastronomy at UFRPE, working for 2 years in bars and restaurants in Recife, certified in Bar and Cocktails by DIAGEO.
Position: Technical Manager-Partner
Responsibility: Responsible for inspection of production in the bar and kitchen, as well as employee training and quality control of the products served.
· Douglas Antônio Gondim Modolo
E-mail: dougmodolo@gmail.com
Curriculum: 38 years old, Bachelor's Degree in Gastronomy at UFRPE. Administrator, specialist in personal development, with expertise in recruitment, training and selection. He has been working in the restaurant administration area for 4 years.
Position: Administrative Manager Partner.
Responsibility: Responsible for the financial, warehouse, cost management and personnel department (people selection and administration).
· Jéssica Alexandre Melo de Andrade
E-mail: jessicaandrade@gmail.com
Curriculum: 29 years old, Bachelor's Degree in Gastronomy at UFRPE. Administrator, Specialist in Process Management (BPM). Expertise in Generalist HR and Business Consulting, experience in indexes and indicators.
Position: Commercial Manager Partner.
Responsibility: Responsible for the company's sales, marketing actions and sales strategies.
AREA OF OPERATION AND TYPE OF ENTERPRISE
	Operating in the food and beverage area, there are two differentials that the establishment seeks to use to attract customers. The sushi, which in itself is an attraction for not being on the common menu of the daily life of Brazilians, and the bar, since the drinks served will be different, going against what is commonly served in other establishments. The company fits into the tertiary sector of the activity, providing food services to the population, producing food to be consumed on site.
Features
Room: warm, air-conditioned environment that allows the customer to stay longer and consume more, in addition to prolonging the ideal temperature for the dishes served and drinks.
The product sold: the menu is restricted, providing greater quality to the product served. 
From the client: between 16 to 38 years old, middle and/or upper class. The consumer already knows the kitchen or is looking for new experiences breaking the prejudice of "raw food" or "tasteless".
On demand: created, the product offer attracts the customer as a specialty is offered. 
ENVIRONMENTAL CONDITIONS
	Kiku Sushi-bar seeks to enhance its environment so that its customers feel welcome and comfortable. All details are thought out so that the identity of the place is reproduced and marks the customer, in addition to making them feel encouraged to stay longer in the place, consuming more. 
Internal Environment
Music: Environment like bossa nova and jazz, they should be light and relaxing,making the customer feel comfortable inside the establishment, consuming more and staying longer. In addition, a slow chewing and digestion is provided, making the product better used and the customer not leaving tired but renewed.
Decor and aromas: Intimate, with dark wood furniture, tables with glass lids that allow for easier and more effective cleaning. Comfortable chairs in part of the environment and deeper into the room, tatami mats made of waterproof material with adequate tables that, in addition to taking the customer to a totally new environment, help improve the acoustics of the place. On all tables, shallow vases with the chrysanthemum in the center, providing a soft aroma, bringing color, freshness and joy to the table. The aromas that should be avoided in the lounge are cinnamon, lemon, lavender, mandarin and sandalwood, in addition kitchen aromas should not be present in the lounge.
Lighting: subtle and intimate as well as the decoration, yellowish colors with diffusers under the table that allow you to read the menu, bring identity to the establishment and also stimulate hunger. In the bar, the LED lights resemble the façade and do not cause the drinks and small dishes served to heat up, in addition to being economical. The place chooses not to have panoramic windows due to the opening hours, which would not be useful. 
FUNCTIONAL FRAMEWORK
Cuisine brigade 
	POSITION
	FUNCTIONS
	QUANTITY
	Sushiman/sushiwoman
	Preparation 
	2
	Kitchen assistant
	Cooking and cleaning
	2
Salon brigade
	POSITION
	FUNCTIONS
	QUANTITY
	Barman/bartender
	Preparation of drinks / service
	2
	Sushiman/sushiwoman
	Preparation of parts / service
	1
	Attendant
	Attend and care for the safety of the place
	1
	Waiter / Waitress
	Serve and maintain the safety of the place
	3
Other sectors
	POSITION
	FUNCTIONS
	QUANTITY
	Security
	Ensure the safety of the place (outsourced)
	1
	Administrator
	Manage the kitchen, its employees and the stock;
Administer the salon, its employees and marketing
	2
	Manager
	Restaurant management and finances
	1
Leadership style(s) 
Liberal and participatory model, authority is delegated, but employees have some freedom to make decisions and solve problems that match their function in addition to promoting the circulation of information to the sectors that talk to them. Example.: Bar employees are responsible for the write-offs of equipment and control of the stock present in it, talking to the storeroom. 
However, the manager must always make the final decision, in addition to checking past information and ensuring that goals and rules are being met and respected.
Employee Profile, Their Roles and Team
	Roles All roles and roles must be taught and demonstrated by the responsible manager and reinforced monthly. Since its hiring and training, the establishment must encourage and value teaching employees, with a willingness to learn. In addition, the company has a zero tolerance policy against prejudiced actions, whether by employees or customers. In the event of any case produced by one of the employees, he will be dismissed from the team. Next, the roles and attributions of some of the Kiku Sushi-bar team employees will be described.
Waiter
This Kiku Sushi-Bar professional has three main activities, namely mise en place, customer service and cleaning.
The mise en place is the moment when the waiter will observe and arrange all the equipment responsible for the operation of the room, such as furniture and utensils. This check and organization / cleaning / replacement will not only make the environment cozy and pleasant for the customer, but will also make the waiter's job easier since everything will be ready to be used and in its proper place. 
Service: It is essential for the customer to feel good and that possible conflicts are mitigated. Always cordial, the waiter must be patient and understanding, guiding the customer as many of them may be going through this experience for the first time. It is essential that they know the menu of both the food and the bar, understand it and be able to recommend it not only with the guidelines of the Technical Partner Manager, but also because they know the profile of their customer and what a certain age group, gender, style and among others usually ask.
Cleaning: As it’s sushi (food that goes almost completely raw on the plate), hygiene is essential in all processes within the establishment. In addition, the bar is a place suitable for drinks and spilled drinks. Another vital point that intensifies the need for good hygiene is the current pandemic scenario we are experiencing, where the spread of the Covid-19 virus has opened the eyes of many consumers to cleaning and sanitizing. It’s necessary that the place is sanitized before its opening, after the customers leave their table (in addition to checking the possible oblivion of any material belonging to it so that it can be returned as soon as possible) and its closing. The cleaning of tables and chairs must be done discreetly in the hall, with disposable cloths and chemical material for the surface, in addition to drying after cleaning so that customers are not affected and the food is not contaminated.
Barman / Barwoman
 This professional produces the drink and serves it directly to the customer at the bar, Pacheco (1996, p. 19) characterizes the bar as a place where drinks are served, and whose ambiance is composed of a counter and individual seats. The functions of the bartender are the same as the waiter, but limited to the bar itself, checking the operation of the equipment used in the preparation of drinks and refrigeration, surveying the inputs used, preparing the ingredients that go into the composition of cocktails, such as juices, fruits, fruit peels and ices, etc. in addition to receiving, checking and storing merchandise in your area.
Sushiman / Sushiwoman
Responsible for the agile preparation of the restaurant's dishes, it must always be evolving its manual skills as it is necessary to prepare the dishes in a short period of time, not only to speed up customer service but also because of the need not to leave the raw food stopped for a long time, preserving its quality and innocuousness. As well as those mentioned above, together with the kitchen assistant, he is responsible for the state of his work place in addition to the good relationship and communication with other employees.
Kitchen assistant
	Responsible for keeping the workplace and its equipment organized and clean, responds to the sushiman and assists in the preparation of dishes. You should also pay attention to the expiration date of the products, check their conservation status and quality and stock. In addition to these, he is responsible for the mise en place of the preparations, leaving everything in order for the preparation of the dishes.
Type of service
Plated, so the waiter is limited to taking orders and taking the dishes to the customer that have already been plated. In addition to this advantage, the preparation will always be as fresh as possible as it will be prepared as soon as requested, and the plate will be one of the strong and attractive points of the place.
Layout and number of tables 
As it is an oriental cuisine, Kiku Sushi-bar seeks to promote new experiences for its customers. There are two types of lounge, the traditional one and the Japanese Classic, where the tables and chairs have been converted into comfortable padded mats and centerpieces. 
Due to new criteria established after the 2020 Covid-19 pandemic and to increase comfort and mobility between the niches, they are at least 1.5 m apart. In the event of a request for guidance by customers, waiters must prioritize consumer mobility. Ex: Older people or people with disabilities (people with disabilities) should avoid sitting on the floor to minimize accidents, but this is not a rule, but an indication.
Customer service
The customer must always be welcomed and accompanied to their table, the menus delivered and brieflyexplained. Waiters have their tables designated for service, as this will facilitate understanding and may mitigate future errors. Drinks with specific rituals (sake bomb) must have the discreet presence of the waiter to avoid accidents. Many customers are having the experience for the first time, so the waiter and other employees must be attentive and patient to explain what is necessary and guide the customer through this new experience. 
 Order/commands/methods of payment
Orders must be noted in electronic blocks by the waiter (and if necessary the bartender) so that future constraints such as loss of command are avoided. The most diverse forms of payment are accepted, following the pace of current technology, namely: Cash, debit and credit cards and Pix.
Utensil, furniture and layette 
	ITEM
	SIZE
	SECTOR
	AMOUNT
	Cart tray
	107x54x97
	Kitchen 
	2
	Cart platform
	150x80x45
	Receive
	1
	Double Fryer
	28x48x56
	Kitchen (hot one)
	1
	Bookcase
	150x30x180
	Pantry cold
	2
	Shelf
	150x30x180
	Dry Pantry
	4
	Blender
	31x30x72
	Kitchen
	1
	cutting board
	50x30
	Kitchen and bar
	8 (6:2)
	Countertop
	200x80x110
	Bar
	1
	Stainless steel table
	90x60x90
	Kitchen
	4
	Sink 
	103 X 95 X 84
	Kitchen and Reception
	3 (2:1)
	Stainless steel
	160x70x90cm
	Bar
	1
	Scale
	2X15X 20
	Kitchen 
	2
	Floor scale
	105 ×105× 26
	Reception
	1
	stove
	70x108x80
	Kitchen
	1
	Exhaust
	80x110x80
	Kitchen
	1
	lowboy
	135x65x75
	Kitchen and bar
	3
	vertical Refrigerator
	70x80x180
	Pantry cold 
	1
	Freezer
	140X70X100
	Bar and kitchen
	2
	Notebook
	
	Administration and receive
	2
	Printer Coupon
	
	Service
	1
	Printer
	
	Administration
	1
	Command electronic
	
	Service 
	5
BLUE PRINT
PURCHASE POLICY 
A purchasing policy is a collection of rules that control the requisition process. Purchasing policies help procurement administrators implement their procurement strategy by creating a policy structure that is aligned with the organization's strategic purchasing requirements.
	ITEM
	FREQUENCY
	DRINKS
	Biweekly
	MEAT AND POULTRY
	------
	FISH AND FROZEN
	Weekly ( Kani and other processed products)
Twice a week - Monday and Thursday (fresh fish)
	DAIRY
	Biweekly (dulce de leche, milk, condensed milk)
Weekly (milk cream)
	VEGETABLES 
	Twice a week - Monday and Thursday (based on freshness)
	CEREALS 
	Biweekly (as well as drinks can be stocked)
Always aiming to balance price and quality, it is necessary that the purchase be judicious so that the maintenance of stock does not harm the establishment. The most perishable and expensive products will be the responsibility of the designated Managing Partner (Technical or Administrative). Receipt is also made by the responsible team, which includes checking the products such as validity, quality, state and conditions in which the product arrived at the establishment and the packaging. However, the request, however much it must be made by each responsible sector, must always pass and be approved by the Administrative Managing Partner.
Suppliers must always be those that have return and quality guarantees, and it is necessary that in case any problems occur, an extra supplier is notified and available to supply the producer. Kiku Sushi-bar also values ​​suppliers who are socially and environmentally conscious and who, if possible, are local producers. Payment must be fair, and if the supplier does not have its own payment policy, Kiku Sushi-bar will preferably make half the payment before receiving the product and the other half after.
After market research, Recife Oriental was chosen as the main supplier of the restaurant, it has everyday discounts on its website, free shipping on the consumption value that the restaurant intends to request to replenish stock and a wide variety of products in addition to fair price and quality .
Warehouse Control 
	In addition to the employees having the responsibility to understand what goes in and what goes out, warehouse control is carried out by the Managing Partner. He takes care of the financial part and controls the Sushi-bar products. As this is an establishment that handles high-value inputs, access and control of the location is restricted. Only the Administrative Partner-Manager and the Sushiman have access to kitchen supplies and the Technical Partner-Manager and Barman have access to the supplies used exclusively in the bar.
REQUIRED ENVIRONMENTS
	ENVIRONMENT
	m² 
	ADMINISTRATION AND STOCK 
	Reception - 8.75m²
Cold pantry - 7m² 
Dry pantry - 12.25m²
Administration - 7m²
WC's / Changing rooms - 15.75m²
	Garbage chamber - 3.5m² Garbage separation station - 5.25m²
General Storage - 7m²
Warehouse - 3.5m²
	KITCHEN 
	Daily pantry - 3.5m² 
Common pre-preparation - 10 m²
Common preparation - 5.25m²
	Closed preparation - 7.0m²
Finishing - 3.5m²
Utensil cleaning - 5.25m²
	CAFETERIA 
	Distribution - 7m² 
Utensils cleaning - 12m²
Checkout - 3.5m²
Bar - 7m²
	Beverage stock - 2.25m²
WC - 15.75m²
WC (PwD) - 8.5m²
Entrance hall - 3.5m² 
OPERATING HOURS / LENGTH OF STAY = TURN
420 minutes (7h) / 50 minutes
TURN: 8, 4
NUMBER OF SEATS: NUMBER OF DAILY DINNERS / TURN
NUMBER OF SEATS: 300 / 8.4
NUMBER OF SEATS: 35,714… ≅ 36 seats
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