Alvin Jepin

Food & Beverage Menu R&D Purpose R&D during the pre-opening phase aims to create a well-rounded, appealing, and operationally feasible menu that sets the foundation for a successful launch and long-term success. This involves careful planning, testing, and refinement to meet both business objectives and customer expectations. Phase 1 (Tentative Date: 10 – 16/6/2024) Purpose The purpose of the Research and Development (R&D) in Phase 1 for the food and beverage menu during the pre-opening phase of the restaurant is to lay a solid foundation for successful operations and customer satisfaction. Objective Develop recipe Creating and writing recipe cards Foundation for chefs to understand the menu Basis and foundation for SOPs and training material Recipes to be keyed into hotel software (POS & Inventory) Menu development Identify and filter menu items that will be difficult to process in the beginning Operational Efficiency: Process Identification: Streamlining kitchen operations and preparation processes to improve efficiency and consistency. Equipment Utilization: Optimizing the use of kitchen equipment to ensure it meets the demands of the menu items. Culinary Techniques: Experimenting with new cooking methods and ingredient combinations to enhance flavour and presentation. Identify and Develop Supply Chain An early R&D allows to filter menu items that would present challenges in procurement operations Identify Vendors (Main & Backup) & develop Supply Chain processes Finance Pricing, Cost, & Projection Recipe developed in Phase 1 provides the backbone for Menu Engineering Cost & Menu Item Price can be identified Accurate Financial projections can be done Paired with actual number of seating at the restaurant, provides valuable insight, targets and goals Sales & Marketing Photos & short videos of chefs/bartenders developing the menu can be used as hype material for the location Create visual stories of menu items Creates hype around the menu items Sustainability Practices Eco-friendly Choices: Incorporating sustainable and environmentally friendly practices in sourcing and packaging. Local Sourcing: Prioritizing local and seasonal ingredients to support the community and reduce environmental impact. Budget Requisition R&D Phase 1 scheduled for 10 days each (Food & Beverage) Food = 500,000kip/day 500,000 x 10 = LAK 5,000,000 Beverage = 800,000kip/day 800,000 x 7 = LAK 5,600,000 Total Budget Requisition Phase 1 = LAK 10,600,000 Food & Beverage Menu Phase 2 (Tentative Date: 17 – 30/6/2024) Purpose Finalization and realization of the menu as a whole, completing in design, pricing, photography and marketing material Objective Concept Finalization Brand Identity: Defining the culinary concept and theme that aligns with the brand identity and target market. Signature Dishes & Beverages: Creating standout menu items that reflect the restaurant's unique selling proposition and attract initial interest. Operational Planning Kitchen Layout: Practice running an efficient kitchen layout that supports the preparation and service of the developed menu. Staff Training: Training kitchen and front-of-house staff on recipes, presentation standards, and customer service protocols. [How to sell the menu, menu item names, etc] Supply Chain Management Inventory Management: Implementing inventory management practices to minimize waste and ensure ingredient availability. Design, Marketing and Promotion: Menu Presentation: Designing an attractive and easy-to-read menu that highlights key items and categories. Photoshoot Can be used as time for training staff members on menu item identification and serving Promotional Strategy: Planning pre-launch marketing activities to generate buzz and attract initial customers. Budget Requisition **Budget requisition will depend on cost developed in Phase 1 **Budget will include photoshoot production (Maximum of 1 reshoot only) Promotional Activity **Once pricing and cost is identified: 1. Pop-ups (Limited item menu – Showcase mostly signature items) a. Identify and collaborate with locales around VV and VTE 2. TA Dinners a. Provide dinner for TAs that have good relationship with hotel b. Potential TAs 3. Dinner Package a. Set menu with beverage pairing i. Bar in VTE ii. ECH Restaurant Overall Target/Goals 1. Menu Completed – Early/Mid July 2. Soft Opening – August onwards 3. Promotional Activities during soft opening 4. Training and development 5. Feedback and improvement 6. Grand Opening – October