Concept, Design, and Layout of Ishi Izakaya Restaurant

This report describes the concept, design, and layout of Ishi Izakaya, a Japanese theme-based restaurant in Australia. It also discusses the equipment, menu, finance, marketing, staffing, and organizational structure of the restaurant.

Project Restaurant
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Table of Contents
INTRODUCTION...........................................................................................................................3
Concept........................................................................................................................................3
Design scheme.............................................................................................................................3
Set up...........................................................................................................................................3
Layout..........................................................................................................................................4
Equipment....................................................................................................................................4
Menu............................................................................................................................................4
Finance.........................................................................................................................................5
Marketing.....................................................................................................................................9
Staffing......................................................................................................................................10
Organisational structure, compliance and legal.........................................................................10
REFERENCES..............................................................................................................................11
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INTRODUCTION
A restaurant is started and is based on specific concept. On that concept, further planning
is done. This include theme, layout, design, etc. that is based on entire concept. However, it is
necessary to identify requirements so that plan is implemented successfully.
This report will describe about concept, design and layout of Ishi Izakaya. Moreover, it
will discuss equipment’s used, menu, finance required, etc. Also, how marketing will be done
and how many staff is recruited will be explained.
Concept
A Japanese theme based restaurant is opened in Australia. The main concept is to provide
Japanese taste of food to people (Lee, Hallak and Sardeshmukh, 2016). Also, to offer drink to
people along with some Japanese music. Beside this, the main aim is to attract Australian to eat
Japanese food. This will result in integrating culture. Also, by attracting tourist and people who
want to eat or taste something different. Hence, Ishi Izakaya will provide that taste to people.
Apart from it, dine and bar system concept is integrated so that people can easily enjoy both at
one place. In this drink offered are also of Japanese taste. Therefore, this concept will be useful
in attracting people and tourist of different culture to enjoy Japanese food.
Design scheme
In restaurant it is important to plan its interior design to make it attractive. Moreover,
design must be unique and match with theme. So, Ishi Izakaya is a Japanese restaurant its design
scheme will include, arts, sculpture, etc. of Japanese culture. Also, the lighting will be a
combination of white and yellow (Zhang and et.al., 2016). Thus, it reflects a calm and peaceful
environment. The floor walls and floor deign is made of wallpaper. The restaurant reflected
Japanese history and art. Beside this, motivational quotes and writing are written on walls. Some
beautiful drawings are also made on it. It gives an exceptional touch to restaurant.
Set up
The focus is also on set up of restaurant. This is because set up is main thing on which
guest experience is based (Robinson and et.al., 2018). Set up means to décor interior of
restaurant by setting chairs, tables, etc. In Ishi Izakaya set up is simple as dining table are put in
both single and double way. In bar stools, chairs and sofas are set up that allows people to
comfort themselves. The bar section is long in length that provide huge space for sitting.
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Moreover, in kitchen set up is done in sections. The machines are kept separated which enable in
cooking in systematic way.
Layout
The layout of restaurant includes location, floor area, etc. Ishi Izakaya is located at
It is essential to design a layout so that restaurant can be built. A layout map describes entire
structure. It can be analysed from map that Ishi Izakaya is effectively segregated and space is
occupied properly. In front of entrance there is host desk and from its right side is dining area
and washbasin. The dining area is large enough as well as contains both combined and separated
table and chairs. In middle of floor plan is kitchen that is divided into several sections. There is
small space for cool room, dry store, etc. The bathrooms are built in between main dining area
and bar section. It is on back side of kitchen. On left side of entrance is bar section where guest
can enjoy their drinks (VanEpps and et.al., 2016). Here, it also includes sitting area. At last left
corner is office space for meetings or doing important work. Thus, this is entire layout of Ishi
Izakaya. the space and floor area is utilised properly.
Equipment
A restaurant requires different types of equipment and utensils for various purpose. Each
equipment is used for specific purpose. It might be used in cooking, serving food, baking, etc.
furthermore, they depend on type and size of restaurant. Generally, most of the equipment’s are
same in every restaurant. In Ishi Izakaya there are various types of things required that are
divided into several categories such as restaurant, bar, kitchen, washroom and office
equipment’s.
Restaurant equipment include crockery, chairs, table, POS machine, etc. Bar requires
coffee grinder, glasses, bar stools, and many more. Kitchen equipment’s are dishwasher, blender,
microwave, etc. In office chair, table is required. Hence, these all are equipment’s required in it.
Menu
The menu consists list of dishes name and price that are available in restaurant. So, Ishi
Izakaya menu in divided into two parts that is food and drink menu. In these both there are
various categories in which dishes name and price is mentioned. Along with it, the ingredients
are described below dish name as well (Bernstein and Sheen, 2016). Thus, it makes it easy for
guest to order it as per their needs.
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Finance
For starting a restaurant sufficient capital is required. It is useful in allocating resources
and estimating budget required. However, for Ishi Izakaya finance requirement is defined
below :-
Note # GL
Account
No.
Budget
$ %
INCOME
Diners - Meals 70%
$1,597,92
5
Diners - Beverages 76% $584,820
$2,182,74
5
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Total Income
$2,182,74
5 100%
C.O.G.S.
Food (incl wastage allowance) 30% $684,825
Beverage 24% $192,375
Total C.O.G.S. $877,200 40%
GROSS PROFIT $1,305,54
5 60%
EXPENDITURE
VARIABLE
Wages - Permanent $8,012 $416,628 19.1%
Wages - Casual
WEEKL
Y
$9,482.0
3 $493,066 22.6%
TOTAL WAGES $909,693 41.7%
On costs 15% $62,494 2.9%
Utilities 5% $109,137 5.0%
FIXED
0.0%
Rent 200,000 9.2%
Licenses 0.0%
Loan Interest 0.0%
Maximum Bank Overdraft & Finance
Costs 0.0%
TOTAL EXPENDITURE
$1,281,32
5 58.70%
NET PROFIT / LOSS $24,220 1.86%
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Income calculation
DINERS (Sunday - Thursday) Lunch Dinner
Average Pax Per Day 40.00 43.00
Yearly Diners 10400 11180
DINERS (Friday, Saturday)
Average Pax Per Day 50 144.00
Yearly Diners 5250 15120
BAR (WEEKDAYS)
Average Pax Per Day 30.00
Yearly Patrons 7800
BAR (WEEKENDS)
Average Pax Per Day 85.00
Yearly Patrons 8925
INCOME: $4,919,000
av spend
Diners/weekdays lunch (per
person) $40.00 $416,000
Diners/weekdays dinner (per
person) $60.00 $670,800
Diners/weekdays lunch (per
person) $55.00 $288,750
Diners/weekends dinner (per
person) $60.00 $907,200
Dining Total ($) $2,282,750
Bar/weekdays(per person) $30.00 $234,000
Bar/weekends(per person) $60.00 $535,500
$769,500
Food Breakdown Diners $1,597,925
Beverage Breakdown Diners $584,820
Items Quantity Price (per unit) Price (Total)
Establishment costs
Purchase Price
Fees (accountant,
solicitor, Bank etc)
Restaurant/Bar Fitout 150,000
Restaurant Equipment
Cutlery Sets 90 $50 4,500
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Crockery
Sets 90 $25 2,250
2 Pax
Tables 4 $90 360
4 Pax
Tables 16 $160 2,560
Chairs 32 $70 2,240
POS
Machines 3 $500 1,500
Cash
Register 1 $200 200
Eftpos
Rental
(yearly) 1 $360
360
Bar Equipment
Bar Chairs 45 $90 4,050
POS+Cash
Register 2 $750 1,500
Coffee
Grinder 1 $450 450
Coffee
Machine 1 $12,000 12,000
Glass
Washer 1 $2,160 2,160
Under
Bench
Fridge 2 $1,002
2,004
Beer Tap
Installation 1 $3,000 3,000
Glasswares
(Mixed) 700 $8 5,600
Bar Stools 35 $70 2,450
Kitchen Equipment
Shelvings 6 $300 1,800
Dishwasher 1 $14,352 14,352
Freezer 1 $1,475 1,475
Cool Room 1 $4,130 4,130
Fryer 1 $1,478 1,478
Gas Burner
(8 top) 1 $3,185 3,185
Food
Processor 1 $752 752
Blender 1 $370 370
Chopping
Board (Set) 2 $75 150
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Commercial
Microwave 1 $1,225 1,225
Sinks 2 $525 1,050
Washroom Equipment
Toilet Seats 3 $777 2,331
Hadwashing
sinks 3 $690 2,070
Office Equipment
Computer 1 $2,500 2,500
Table 1 $160 160
Chairs 2 $90 180
Shelving 1 $350 350
Initial Stock Initial Stock
Average meal price
x number of seats x
5
$21,600
TOTAL
ESTABLISMENT
COSTS
Total
Establishme
nt Costs
$256,342
Lease Less Lease
$256,342
Owner Contribution Less
Total of Loan requires $256,342
ROI
NETPROFIT
/
ESTABLISH
MENT
COST 9.45%
Marketing
It is important for Ishi Izakaya to create awareness among people. It will help in
attracting and allowing them to visit it once (Han, Nguyen and Lee, 2015). For this marketing
will be done through various media sources. Here, social media will be used for marketing. This
is because at present time many people are highly engaged in using social media. Also, digital
marketing is been used for business promotion. Ishi Izakaya will create a page on different social
platforms like Instagram , Facebook, etc. On that products and services of restaurant will be
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marketed. Initially, discounts and offers will be provided to attract people. Moreover, happy
hours will be offered to loyal customers. Apart from it, video and content marketing will be
done. Through it, awareness is created in the market. In newspapers and magazines as well ads
will be published. Therefore, marketing is done in this way.
Staffing
Staffing refers to hiring of people to perform business operations. In restaurant waiters,
Sheff, etc. are required to cook food, provide services to customers. For Ishi Izakaya it requires
proper staffing. The staff include 2 chef, 5 waiters, 2 bartender, 1 restaurant manager and 1
receptionist and 1 cashier. Thus, overall staff required is 10 persons. For this, chef and waiter
must have experience of 2-3 years (Jones and et.al., 2016). Here, manager is responsible for
managing overall operations. Alongside, he or she will ensure quality of services. Manager must
have experience of 3-4 years.
Organisational structure, compliance and legal
A structure describes flow of authority and how information flows. Beside this, it enables
in working in effective way. In Ishi Izakaya restaurant organisational structure is described as :-
At top level restaurant owner is there which will act as CEO. Below that manager will be placed
as he or she is responsible for handling and managing daily activities. Below manager will be all
waiter, chef, receptionist and bartender. They all will report to General manager of restaurant.
In addition to it, there will be certain policies and laws followed within restaurant. The
waiter will report issues to manager and have to follow instruction given. Moreover, GM will be
responsible to owner and provide financial report of every month (Beijbom and et.al., 2015).
Furthermore, no staff member will be allowed to share data and information with customer or
any third party. Each guest will be treated with respect and dignity. The food and safety act will
be followed in Ishi Izakaya. Also, there will be proper safety measures taken.
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REFERENCES
Books and journals
Lee, C., Hallak, R. and Sardeshmukh, S.R., 2016. Innovation, entrepreneurship, and restaurant
performance: A higher-order structural model. Tourism Management, 53, pp.215-228.
Robinson, E.S. and et.al., 2018. Restaurant impacts on outdoor air quality: Elevated organic
aerosol mass from restaurant cooking with neighborhood-scale plume
extents. Environmental science & technology, 52(16), pp.9285-9294.
VanEpps, E.M. and et.al., 2016. Restaurant menu labeling policy: review of evidence and
controversies. Current obesity reports, 5(1), pp.72-80.
Bernstein, S. and Sheen, A., 2016. The operational consequences of private equity buyouts:
Evidence from the restaurant industry. The Review of Financial studies, 29(9), pp.2387-
2418.
Han, S.H., Nguyen, B. and Lee, T.J., 2015. Consumer-based chain restaurant brand equity, brand
reputation, and brand trust. International Journal of Hospitality Management, 50, pp.84-
93.
Jones, A.K. and et.al., 2016. Restaurant cooking trends and increased risk for Campylobacter
infection. Emerging infectious diseases, 22(7), p.1208.
Beijbom, O. and et.al., 2015, January. Menu-match: Restaurant-specific food logging from
images. In 2015 IEEE Winter Conference on Applications of Computer Vision (pp. 844-
851). IEEE.
Zhang, F. and et.al., 2016, April. Exploiting dining preference for restaurant recommendation.
In Proceedings of the 25th International Conference on World Wide Web (pp. 725-735).
International World Wide Web Conferences Steering Committee.
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