POTO FOLIO

This document provides information about the concept and design scheme of POTO FOLIO restaurant. It includes details about the set up, layout, equipment, menu, finances, marketing, staffing, and organizational structure. The restaurant is located at 118 Russell St. and serves coffee and brunch.

POTO FOLIO

Table of Contents
Background......................................................................................................................................3
Concept............................................................................................................................................3
Design Scheme............................................................................................................................3
Set up...........................................................................................................................................4
Layout..........................................................................................................................................5
Equipment....................................................................................................................................5
Menu............................................................................................................................................6
Finances.......................................................................................................................................7
Marketing.....................................................................................................................................7
Staffing........................................................................................................................................8
Organizational structure, compliance and legal...........................................................................9
REFERENCES..............................................................................................................................11

Background
This restaurant is widely spread over 100 square meter area in the CBD; it has the capacity over
16 tables at a time and located at 118 Russell St. popularly known as Western Coffee Shop;
operates from Monday to Friday (7am – 4pm) and on Saturday – Sunday (7am – 3.30pm). This
restaurant only serves coffee and brunch.
Concept
The concept of BRB restaurant is to provide self service option to customers and also avail
service where customer itself can add flavors and ingredients by himself. The innovative idea
behind this concept is reducing unnecessary cost on staffing and consumes this cost over
providing better food quality. Another innovative concept of BRB is to provide online services
through app; where coffee could be ordered online at customer’s door. There are approximately
15 million Australian people are already order food online. BRB will serve hot and cold coffee
which will be packed in special container so that it will be able to maintain its temperature for
atleast 1 hour.
Design Scheme
Create a temple table that will show the photos identified by the structure and atmosphere of
your bar. Product images and projections of various favorite restaurants similar to the brand you
are building are also useful. Some of the suggestive design includes:
 Large glass window
 The basic shade of the eater is the color of the earth
 Calligraphy card
 Open kitchen
Colors can fulfill our clients’ needs, their desire, can help stimulate the rotation of the inventory
and gradually open the space of your festival. Either way, they can also have a negative impact
on your customers, so it's imperative to see how your internal kidney decisions affect the eater's
message we have. To do this, you must first understand the science of the brain of the shades and
then find out how the shades fit into a satisfactory and two-dimensional scaling plan.

Since BRB is a coffee similar to those lines, there is a wonderfully gloomy darkening plan for
private and sentimental environments, perfect for specialty bars, fashion restaurants and
sentimental bistros. Be that as it may, if you use such a large number of bold colors or a slight
shade, it can make your space feel cramped and claustrophobic.
Since different colors can influence your visitors in different ways, they are a wonderful resource
for creating how your customers follow in your coffee shop. It also means that you can't just
automatically select elements for partitions and decorations, and you have to use thinking as you
build our kidney plan for the cafeteria.
Brown is a natural shade that helps visitors lighten and feel good. It can also give customers a
sense of help and strength, and can even bring visitors back as regular customers, as a result of
which corresponds to the impact to the coffee right now to free people.
Set up
There should be a particularly clear link between the data displayed in the "Target Market" area
and this. It is very likely that you will no longer have a specific site recognized at the same time,
but you should talk about reasonable neighborhoods. Do not expect financial experts to be able
to know the areas in which you are studying, working or living: give associations an
understanding. Pedestrians must be sure that your coffee's "best" bar overlaps with the
neighborhoods you regularly recommend as you might reasonably expect.
If you don't have a site, this is a great place to talk about what you find in terms of area,
pedestrian activity, stops, freeway opening and other important subtleties.

Layout
Equipment
Keeping production costs as low as possible may require finding a wonderful neighborhood
coffee roaster at a reasonable cost to make a big deal. You also need to immerse yourself in
addict drug addiction monitoring, discover espresso usage patterns, discounted espresso
providers and where to find the best hardware available for the cafeteria.
Some of the essential equipment required for coffee shop set up is as follows:
1. Automatic Drip Coffee Makers
2. A High-Quality Espresso Machine
3. An Industrial Coffee Grinder
4. Milk and Water

5. Refrigeration System
6. Containers, Pumps and Assorted Miscellaneous
7. Ovens, Toasters, and Devices Used for Cooking
8. Security System
9. Shelving
10. Freezers and Cold Product Storage
11. A Few Industrial Blenders
Menu
The menu is the most important positioning point in any bar image, so this should be something
beyond just a bunch of things. Combine your logo and set up an organized menu arrangement
(tap on planner for help if needed).
The sample table should also contain costs that are subject to point-by-point cost analysis. This
allows speculators to stray from your idea of value, to allow the core structure to make sense of
the usual estimates of controls that are expected to make projections for money and to show
financial experts that you schoolwork you should be sure you have the opportunity to sell these
items at these costs and work within your spending plan.
Chorizo egg scramble 18.5 (DF, GF) Lam Shank Bourguinon 25
Spanish chorizo, yogurt aioli, raisin sauce with chipotle, mashed potatoes, mushrooms, grilled
green beans, coriander, parmesan, sourdough toast. Onion cooked on low heat
No pulled pork 20 Champs Plate 23 (DF, GF)
Dutch Mandarin, sauteed mantou, fresh homemade beans, Spanish chorizo, bacon, smoked
salmon, cucumber, pickles, seafood soups. Sauteed mushrooms, eggs in your direction, toast
Poke Salmon Bowl 20.5 Inform staff of any sensitivity prior to application
Sea nectar dressing mixed vegetables, sour corn, local cherry tomatoes, cucumber, carrots, red
cabbage harvest.

(V) Vegetable lover
(DF) An affordable dairy-free alternative
French Toast Casserole 18 (GF) Gluten-free alternative
Coconut powder, coconut waste, fresh berries, (N) Contains dried vanilla fruit, vanilla syrup
Finances
It is essential that anyone who has sufficient coffee shop experience to help you with your
finances (not just a couple of points), as they should be comfortable with the advantageous points
of the currencies to eat and recognize what problems you may face.
Before making reasonable budget projections, your accountant needs to understand
approximately how many sets you expect to have, what your routine check will be, and
approximately how many spreads you will need to make. Being conservative in these estimates
is very important because these three focused information will be used as a reason to understand
if your idea is practical.
An accountant with a dining experience will know exactly what you need to set up to show
speculators. The main projections you can hope for are:
 Definition of gain on the bench and bad luck for the first three or five years of activity
 Repeat the initial investment review
 Financial plan for capital requirements
To open BRB, the owner needs about $ 300,000 from financial or bank loan specialists.
Significant set up costs, salary, rentals and invoices.
It is thought that stocks and extra cash for coffee may initially start out scarce each month.
Marketing
The coffee scene is becoming increasingly bleak. Talk about your presentation plan before and
after opening to show speculators how you intend to build a building that opens the way on the
opening day, just as you increase energy. In case you manage a PR / promotion agency, present
them and clarify why you have chosen them among different groups (counting a part of their
most popular customers makes the difference). If not, promote that you have a solid agreement

set up to discuss exclusively through a web-based social network, your site and media
associations.
Agents: With the 118 Russell St area, BRB is surrounded by workplaces, such as
Commonwealth, Westpac, Nap, post office, VicRoads and others. BRB opens from 7 am to sell
espresso, tea, provide food management and light breakfast to the experts.
Millennial: anyone born anywhere between 1981 and 1996 (23 to 38 years every 2020). People
in their twenties or thirties are currently spending more money on food than sometimes or on
clothing. They should definitely pay for the most delicious, truly amazing, casual breakfast.
Staffing
A full-time supervisor will be hired to manage the day-to-day activities of Java Culture.
Applicant had three years of managing partner with the business in Oregon without a doubt. The
responsibilities of this current person will include the relationship with the employees, the
demand for stocks, the management of suppliers, and the creation of a promotional procedure
and the performance of other day-to-day administrative duties. We accept that our candidate has
the right understanding for this role. A supervisor's benefit-sharing game plan could be
considered dependent on first-year operating results.
PERSONNEL PLAN
YEAR 1 YEAR 2 YEAR 3
Manager $35,000 $37,800 $40,824
Baristas $50,000 $54,000 $58,320
Employees $39,600 $52,000 $56,000
TOTAL PEOPLE 7 8 8
Total Payroll $124,600 $143,800 $155,144
Despite the owners' and leader's involvement in the business, in fact, the group will retain the
advisory administrations of ABC Espresso Services, the experts who helped build the planned
business for Java Culture. This group has over twenty years of involvement in the retail espresso
coffee business and has in fact opened many bistros throughout the United States. The
consultants will be used primarily for statistical analyzes, customer loyalty reviews and to
contribute to the evaluation of new commercial openings.

Organizational structure, compliance and legal
Organizational Structure
Owners in the Restaurant Hierarchy:
Corporate or nearby proprietors are at last in charge of the café. They are the ones who remain to
make or lose the most because of the achievement or disappointment of the café. The proprietors
as a rule are liable for employing the supervisory group for a café and may likewise pick the
official gourmet expert. There is a desire that the possession's approach data will be passed right
down the chain of café order.
General Manager of the Restaurant:
The main supervisor is responsible for the daily vitality of the bar. Often they are responsible for
planning and financing administrative work as well as accounting and cash accounting. The
executive leads most fasting and expiring eaters.
Likewise, the primary supervisor should regularly stay in touch with ownership of the
manual data and application instructions.
The Executive Chef:
In a line of important restaurants, the official culinary expert is the director of the entire kitchen.
They are responsible for products coming into the kitchen from merchants and suppliers. Official
food experts report validly to the superintendent about the stock and its demand. The official
culinary expert is also responsible for the structure of the menu and for all dinners that come out
of the kitchen.
Front of the House:
The front-of-house leader is at the forefront of the coffee leadership hierarchy. The term Front of
House (FOH) refers to the reception area and all the pieces of the restaurant that are blocking the
kitchen. FOH's primary function is to assist the CEO and the official culinary expert in customer
relations and supervise the front-of-house producers.
Restaurant Shift Leaders:

Movement pioneers are the final stage of the restaurant management group, which are usually
the most experienced people in every front of the station.
A mobility director is usually chosen to include a station, a bar, a transport station and among
attendees. Their main function is to deal with minor problems and choices that should be made in
the course of administration. They should remain in regular contact with the plan administrator
for customer issues and employee discussions.
Taxation
As a company, you must pay income tax and goods and services tax (GST) and you must have
the tax file number.
To pay GST, you need to register with the Australian tax office. GST payment means that you
will have disclosed your commitments including submitting BAS statements.
To overcome these serious needs, put aside efforts to design your accounting framework. You
also need to find good practices on a daily basis to simplify the accounting work.
Regardless of whether you have an expert who can handle your exact details (like BAS reports),
the better your records are, and the less money you should spend paying. Making sure your
expenses are reasonable is a reasonably reasonable system, especially when starting your
business.

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