Reptica restobar oUr oWn fEasibility stUdiEs

Reptica Resto Bar was established through collaborative efforts and ideas of certain BSHRM students of Arellano University Pasig Campus in Partial full fillment of the requirements in Entrepreneurship & Business Planning. The Dream of Owning an extra ordinary accommodating and simple restaurant has finally come into reality. The Proponents were Richie Bersabe, Cindy Villanueva, Lea Rose Burata, and Divine Grace Malto who really worked hard to conceptualize the name, concept and lay out of the restaurant. Reptica Resto Bar (fine dining) was derived from the different characteristic of the members. Richie was a happy person they like happy people to interact, Cindy is approachable to the customer, Divine Grace is the one who give an idea. And Leah Rose Burata who give us a moral support day by day. This will cater authentic Asian Fusion Cuisine and exceptional service that will continue the tradition of a quality family dining. At the heart of Reptica Resto Bar (fine dining) is a deep regard for our valued guests who will patronize our ideals and aspirations in putting up this business. An ideas restaurant that will evoke lifes simple joys, command satisfaction and inspire togetherness.

To give the extra-ordinary taste of foods and to become a famous buffet restaurant in the field of food service industry We strive to earn a unique image by Providing Great Food and Drinks Fun and Friendly Services Authentic Asian Fusion Cuisine Atmosphere

To be known in our chosen field and recognized as one of the best establishment providing the best eminence of foods that contribute to the economic growth of the country. Remember when the Demand goes up, sales goes up, with high sales and controlled costs means more money in our pockets

Monday-Thursday -3:00pm to 3:00am Friday-Saturday-3:00pm to 5:00am Sunday-6:00pm to 2:00am

It is our priority provides a safe, secure environment free both our guest and employees. Customer is always rights. Arrive for your shift, on time and in complete uniform. Attend on time. Follow standard service procedure. Prepare quality food product t exact recipe. Work efficiently and at a fast pace. Follow sanitation procedure. Maintain cleanliness & personal hygiene standard. Wear complete uniform both back of the house and front of the house. Avoid absent.

Follow legitimate order of supervisors. Unauthorized taking out of company property (such as offices supplies, food, and other materials) is strictly prohibited. Drinking of liqueur or any intoxicating beverage inside company premises is strictly prohibited. Possession of deadly weapons (such as knife, ice peck, fire arms, and exposures devices) within company premises s strictly prohibited.

Palatable Dishes Good Ambience Better Entertainment Has Good Location & Amenities Good Company & Business Foundation

Lack of employee Poor service rendered by same staff Poor sanitation.

Nearby Offices Out in the malls Condominium within the vicinity Located with in ortigas business area Near by Hotel

Competitors with in the area. Restaurant: Mugen , pancake house, Dencios Coffee shops Starbucks Bar: Arellano wine depot Cafeteria: yoohoo Future city Zooming Nearby Malls Mega mall, Robinson Galleria, St. Francis

LOCATION

CONCEPTReptica Resto Bar is a fine dining restaurant with acoustic Live Band entertainment. We have a live Cooking session to see what happening to their food preparation and to serve them well.

Reptica Restobar located in the middle of the Famous Metrowalk Commercial Complex in Ortigas Center. Reptica Restobar attracted many regular customer be it young or old. We have a live cooking show to the customer, to see what happen to htier food preparation. At the 1st floor we have a good ambiance and set- up to the customer, 2nd floor we have a lived band and acoustic band that really enjoy of them. At Reptica Retobar (fine dinning) we believe in a making our guest feel like they are in a real family owned Restaurant. A place with a warm, inviting atmosphere and authentic Asian Fusion Cuisine fare that are certain to give them a single unique and exceptional Dining Experience. All of our menu items are served in Reptica Restorbar are unique sharedstyle dining service each freshly prepared, delicious dish is served at the center of the table so our guest may serve themselves just like they would at home. In fact, this unique style of serving encourage guests to share their generous portions and mix and match the collection of distinctive tastes and flavors of each Reptica Menu items. Each bountiful portion attractively presented that guest will surely be delighted and overwhelmed

Basic services of Reptica RestoBar to success

*Greet guest promptly *Guide guest properly *Introduce yourself and your concept

*Writes down sequence to avoid auctioning *Repeat the order of the guest to avoid of wrong order * Review orders to prevent wrong punches before sending it to the kitchen.

*Describe featured items when presenting *Prompt delivery of beverages, appetizer, soup, salad and main course within the correct ticket time.

*Maintain table appearance *Pre- buss excess silver wares, china wares and glass wares *Refill bottom less drinks *Present silver and chinaware as needed *Change plates and ashtray when appropriate *Suggest and sizzle dessert or other product *Use bill folder *Ensure checks is correct and easy to read *Remain attentive for payment at guest leisure * Thank you to the guest after they paid the bill *Invite guest to return and bring other *Guide them to the door and say thank you and come again.

Organizational Chart

OwnerMarketing Manager General ManagerAsst Restaurant Manager

Finance Manager

Kitchen Manager Bar and Beverage Manager

Key Employee

Key Employee

Chef -5 Server- 12 Bar- 4 Kitchen- 6 Security Guard- 4 Cashier- 2

Marketing Manager- the one who manage to promote our restaurant and new technique to attract the customer/ guest to enter to our restaurant. Finance Manager- checks if the there an increase in sales over current situation of the business. General Manager- sets all organization, objectives, formulate polices implement programs and has the full authority and control of the business. Asst Restaurant Manager- Does the responsibility of the General manager if he is not around. Kitchen Manger- performs the actual food preparation process for the production of the food. responsible for the food, before they serve for the customer. Bar and Beverages Manager- responsible for the Beverages of the customer. Server- assist the need of the guest and serves the food and drinks Bar- responsible for the drinks of the guest and to serve to them good. Create blend and combine the ingredients to outmost of his knowledge. Cashier- will sustain accounting works, billing and collection. Chef- responsible for the food preparation and presentation of the food. Security Guard- ensure the protection of the guest and the establishment. Maintenance staff- maintain the cleanliness, equipment of the restaurant.

arrive for your shift, on time and in complete uniform set up station to exact specification to ensure successful shift Attend on time Follow standard services procedures Prepare quality food products to exact recipe Work efficiently and a fast pace Follow sanitation procedures, Maintain cleanliness and personal hygiene Serve properly prepared and garnished menu items: hot food HOT and Cold food COLD. Cooperate with follow employee and assist as needed. Break down and clean station thoroughly every night.

Product/ EquipmentKitchenReach in ref Reach in Freezer Compartment sink Work table Griddle Grill Gas range Convection range Microwave Chef knife Cleaver Utility pan Rice cooker Bowl Chopping board Colander Water dispenser Blender

Pcs.

Prices

2 2 3 1 1 1 1 1 1 3 3 3 2 9 10 5 1 2

70,000 50,000 10,500 6,000 5,000 19,655 53,195 4,500 4,500 927 1,050 1,200 10,000 1,800 2,0975 75,3075 6,000 1,200

Scale

2

600

Toaster

1

2,000

Peeler

3

299.25

Chafing dish

2

4,000

Tong

6

598.5

Veg. peeler

4

399

Deep far peeler

1

6,500

Rotisserie

1

10,500

Pot and Pans

Casserole pan Saut pan Frying pan Pressure cooker Wok Steamer Double boiler

4 6 7 2 6 2 3

599 2,758.5 19,593 11,999 9,000 4,399.5 8,999.25

Baking tins and Dishes

Pizza tray Gratin dishes Pie dishes Baking sheet Icing bag and nozzle Pastry brush

6 3 3 4 2 4

582 428.25 600 1,132 2,000.75 236

Box cutter Rotary whish Kitchen scale Measuring spoons Dry measuring cup Liquid measuring cup

3 3 2 2 2 2

600 1,200 1,000 400 900 298

GlasswareWhite wine glass Red wine glass Highball glass Brandy glass On the rock glass Water goblet Shot glass Champagne Margarita glass 12 12 24 12 12 24 12 12 12 957 717 1,200 1,797 597 2,760 237 4,317 4,197

ChinawareSalad plate Salad bowl bread plate Saucer Soup bowl Dipper and gravy Tea cup Oval plate 30 30 30 30 30 30 30 30 2,092.5 7,642.5 14,993.1 3,150 13,192.5 374.5 1,042.5 3,120

Flatware and cutleries Dinner knifeDinner fork Cocktail fork Soup spoon Dessert spoon Teaspoon Serving spoon Serving fork Bread knife Ice cream scoop Ladle Spoon dinner

60 60 60 60 60 60 60 60 60 2 10 60

1,785 1,785 4,140 1,785 1,785 1,485 3,585 3,585 4,140 379.5 890 1,785

Bar EquipmentBar sink Bar refrigerator Stirrer Coffee maker Wine rack Blender Water pitcher Bottle opener Wine bucket Jigger Cocktail shakes Ice bucket Electric Air pot 1 1 3 1 2 2 6 2 3 4 2 15 1 2,500 9,795 387 500 1,000 700 1,194 259.5 1,260 436 339.5 6,446.25 26,017

OtherAir conditioner TV 9 2 274,491 195.992

Other serving equipmentFlower vase ashtray Bill folder Straw dispenser Tray Glass divider rack Cutlery rack Dish plate rack 4 35 30 4 12 4 4 4 3,999 3,465 5,670 559 3,576 2,320 519 8,399

Comport room EquipmentUrinal with flush Wash basin Tissue dispenser Mop Broom Dust pan Mop stick Mop heads Squeegee Trash can Tabo sink 8 2 4 4 4 4 4 4 3 4 4 8 28,000 399.5 1,400 556 556 400 396 596 899.25 2,079 200 28,000

Total:

1,477,961.75