BITE A SLICETaste that count on

Product

Pan Pizza’sBurgersPasta’sStarters

Bread stick & cheese sticksCoffee Hot & cold

DessertsMock tails

Fried starters Mexican products

NOTE :We are flexible with

Pure veg or veg & non vegConcept with the market

choice

Our Service Goal : To make each customer happy with yes attitude .

Our mission : To be the best restaurant in city. People should recommend us all their relatives, friends & colleges.Bite A Slice creates a friendly and pleasant atmosphere for customers in a well-designed and productive environment in which people can work happily. 

 We are sensitive to the presentation and taste of good food

as well as to high-quality ingredients.  We look forward to provide the best possible value to our

customers who desire great tasting food to customers with the satisfaction of receiving a great value.

Our Vision : Our motto is to generate business opportunity to people who can be self entrepreneur & can create

platform of job opportunities to others.Bite a slice outlet business is definitely promising for our

Indian market & recipes are unique, affordable & definitely tasty where from kids to elders all will relish.

ESSENCIAL ADVANTAGES OFBITE A SLICE

MAKING. Trusted favorite brand

MAIN DIFFERENCE POINT. A strong original fast food concept that exist since 2011

FUTURE EXPECTATIONS. Spreading Branches all over India.

Team Training & Operation : 

Every new employee has to go through a specific pre-designed training program for that level of employment.

The same machines are used by all outlets for making the dishes. Standard recipes have to be followed by the chefs who receive

thorough training for the same.

Specification chart needs to be in place & people should be educated with job aids.

Daily Operations & ProductionBite a Slice will be opened 7 days a week for lunch to dinner multiple shifts. Schedules will be written by the assistant manager and posted every two weeks. The schedules will be written in a manner that allows management to increase or decrease hourly labor according to sales volume in order to maintain a consistent labor cost control. The menu has been created in a manner to allow the preparation of many recipe ingredients to be done ahead of time. Proper labeling and rotation techniques, accompanied by ample storage facilities will ensure that high quality prepared product will be sufficiently available to meet the demands during peak business hours. Replenishment and ongoing preparation will continue during off peak business hours.

Management will be responsible for ordering, receiving and maintaining sufficient inventory to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per week to preserve freshness. Standard grocery and supply orders will be ordered less often, according to a predetermined schedule and storage capacity. Management will adopt the use of operational checklists to verify that each work shift has been properly prepared for and to insure the operational standards are followed before, during and after work shifts. The counter service style of Bite a Slice is easily accommodates both takeout and din-in. The modest size of the dining room will create a cozy atmosphere for guests while maintaining the simplicity of the counter service style of service. The restaurant layout, including the dining room, kitchen and serving line, has been designed for efficiency and flexibility to accommodate the fluctuation in customer traffic and peak meal periods.

Additionally, phone orders will be accepted for both delivery and pickup orders. The production of our menu for walk-in guests begins with a friendly greeting by the order taker at the service counter. Designated order takers will also be assigned to handle phone orders. All orders will be entered into the POS system, designated as either dine-in, takeout, or delivery, and then printed at the pizza prep station. Each order will be assigned an order number and tracked through the POS system. Guests will pay immediately upon ordering except for phone orders, in which case the order will be paid at the time of order pickup. Orders will remain open until payment has been received and recorded. The pizza maker will begin the preparation process by assembling the pizza and sandwich items and then passing to the pizza station for cooking. The pizza station attendant will be responsible for cooking and packaging the finished product, and then placing the order in the pass thru pickup window. A counter server will separate delivery and takeout orders, and place them in the appropriate holding cabinets until delivery the delivery driver has been dispatched or the guest arrives for pickup.

Dine-in orders will be assembled on a service tray and the guest will be notified when their order is ready. Constant monitoring of the table by all staff will ensure that dirty dishes are cleared promptly and regularly. Once the guest has left the table, the service staff will immediately clean the table and prepare it for the next seating. The kitchen preparation line has been designed to be operated by a minimum staff of 1 and a maximum of 2 cooks. This design allows line staffing to be adjusted to the business volume. Shift changes for all staff will entail cleanup, restocking and preparation. All monies will be settled at the end of each shift. The closing shift will involve designated closing duties that will leave the restaurant clean and fully prepared for the next day opening crew.

Customer Service Customer service at Bite a Slice will be given special emphasis throughout the operation. Customer surveys estimate that only 1 in 20 customers that have a problem in a restaurant will tell management about it. It will be our goal to provide a product in a manner that exemplifies highly responsive and proactive customer service. Training programs will include specific material to teach our employees about service attitudes, customer perception and how to deal with guest complaints. Management will conduct periodic staff meetings intended to review policy, increase guest satisfaction and to keep a general line of communication between staff and management. All guest complaints will be acknowledged by the staff and immediately referred to management. Programs will be in place to systematically deal with various types of guest complaints. More serious complaints will be documented and kept on file. Customer feedback will be accomplished by customer surveys.

Suppliers: BITE A SLICE” Franchisor will provide reasonably priced product, delivered according to the schedule that benefits the restaurant.

Alternate suppliers will be Franchisor will identify for use of Other products needed. Dairy productsVegetablesSaucesRaw materialSoft drinksCrockery & cutleryPackaging materialPrinting & stationeryEquipmentsUniformsBranding material _______________________________________________Product need to be checked by the manager/ Operatotor on receiving.

Project cost Investment Approx variable cost

Assets & Small ware 800000

Furniture 150000

Interior branding 100000

Startup food & packaging 50000

Store setup cost 1100000

One time cost as below :Shop security deposit or lease cost as per the market ( required area 400to 600 sqft.)License cost : shop act , food license ,signage ,etc.

NRD cost of the concept per store . (300000/-rs) ( royalty : 5% )

Note : above cost will be variable as per the size & working way.

Marketing strategies

Aspects Primary Secondary

Brouchers Every day Hand to Hand News paper Area code wise : A/B/C/D

Online promotion For e.g. facebook / twiter/ watsapp/website/youtube

By one get one once in a week

Free culture Welcome drink Serving combos

Banners Hoardings in the near by Gift vouchers to loyal guest.

Marketing Tools

OUR SUPPORT Being a franchisor we are very much supportive to our entrepreneurs.

We give all the support as follows.

1.Setting up the restaurant .2.Product supply as per the schedule.3.Team member Training 4.Standard operating procedures and guidelines.5.Marketing tools supply Menu brouchers,Banners,T-shirts,Gift vouchers standees & corporate tie-ups.6.New product introduction after every 3 months.7.Complete education of the concept to the entrepreneur.8.Accounting and analyzing the reports with understanding.9.P&L educating and controlling.10.Advertising support to increasing sale on daily basis.( online advertising and corporate tie ups ).

Product categories

Menu price

Product cost %

Gross Margin %

6” pizza 69 18 51

100% 26% 74%

Burgers 40 12 28

100% 30% 70%

Cold coffee 40 10 30

100% 25% 75%

Rolls 75 12 63

100% 16% 84%

Menu has created in such a profitable manner

To control the business expenditures and generate good

amount of profit .costing is shown in the table is

actual costing of just foodIt dose not include other

expenses.Ideal 100%

Food cost 30%

Expenditures 40%

Profit 30%

Gross margin ideal examples

Equipments Oven

SOP ( standard operating procedure )Restaurant opening

Task 1: Restaurant should be open at management decided time.

Operator / Manager should open the store.All team members including manager / operator should follow the duty roster.made by the manager/operator.Restaurant should have one store incharge under training .

Task 2 : Log book & attendanceOperator or Manager should maintain the operational information'sAnd day today activity in managers Log book.Updating Labour attendance Register day with the government low.

Task 3 : Equipment & setupCombi Oven : Should start for checking working status . ( keep it on )Conveyer oven ( middleby Marshall ) : need to start half an hour before operation time and do the product quality check. ( need minimum 2 cylinders.

Product making table : Make table should be switch on before half an hour .Temperature must be between 2*c to 4*c . Before stocking.

Coffee Machine : Switch on the machine setup and wait for 5 minutes and dispense coffee one shot.

POS system : Before you start the operation punch one demo bill check the system working fine.

Griller : Griller must be on and preheat the temperature before the opening time.And maintain the temperature throughout the operation time.

Exoust : Exoust must be on half an hour before the opening to maintain the restaurant temperature

Deep friyer machine : Should be preheated half an hour before the opening time .Temperature must be maintain 180*c .

Music system : music system must be on time of opening only instrumental music is allowed.Birth day song is allowed on the customer request or at the birthday party time.

Cash Handling and setup : Cashier / Manager / operator should handle the business transactions with proper system knowledge should answer customer query and do the suggestive selling.

Cash Till : should equipped with the following I)Bill rolls 2 nos.II)Manual bill book ( printed only )III)Pen ,stapler,calculater,restaurant stamps address / paid /sealed stamped.IV)Punch padV)Rubber bandsVI)Billing chart /menu tax chart.

Cash Handling : Restaurant Float Amount must be maintain on 3000/-rs.And safe amount as restaurant operating cash minimum 20,000/-rs.

Keys Handling : Restaurant keys and cash handling keys should be the responsible person.It can be a operator / manager Or cashier (optional) as a store in charge.

Key factors of running a restaurant.

Restaurant should be ready with the following fields.

Product : needs to check the availability for next three days.Equipments : needs to check the all the equipments are working fine.Water supply : continues water supply if not plan before the problem.People : People should be educated enthusiastic about work.Electricity : Power panels / MCB needs to be check daily.Fueling : DG,stock with the diesel /Bikes must be ready with fuel and maintenance free.

Operator or manager should be well educated with needs of the restaurant how to tackle with the problem in day today operation.

Ro water supply : in the restaurant Hot water and cold water is must in day today operation.

Cleanliness and Hygiene

Kitchen : All equipments needs to be arranger as per standard layout .and all utensils must be clean and wipe.Clean with Liquid solution soap & sanitizer.

All sections needs to be arranged with standard layout Tables chairs promotional standees.Customer area must be free from Dust , Bad smell , build up dust.Must be clean in day today work all work station needs a special attention on cleaning part.

Toilet area must be scrubbed daily room freshener toilet paper soap solution and running water.Hand wash sink for the customer must have running water , hand wash liquid , paper towel.

All section Must have Sanitizer for cleaning working area.

Restaurant must be sparkling clean and sanitized on the daily basis .

Cleanliness must be priority to run a restaurant.

Team member personal Hygiene at Restaurant Grooming standards :

1. Hair must be trimmed ( official cut only )2. Cleaned shave 3. Daily bathing 4. Using of soft deo .5. Clean an ironed uniform.6. Nails should be trimmed.

BOYS

GIRLS

1. Hair must be tucked back like pony.2. Clean an little light make up.3. Using soft deo.4. No jewelry allowed except engagement ring or single bangles or required

jewelry.5. Clean ironed uniform. 6. Nails must be trimmed ( nail polish not allowed )

Team Member must be followed the following :

1.Wearing clean uniform.2. No uniform to be stored at restaurant.3. Use cap all the time in the restaurant hair must be covered. ( food safety rule)4. i) Black trousers ii) Brand provided T-Shirt only. iii) Black Shoes. ( black socks ). iv) Cap Brand provided only.

Hand wash at restaurant :

Wash hands before any food preparation .Touching or handling any food products.

Hand wash after :1.Smoking 2.Touching face , cloth, hair , nose.3.Handling cash.4.Coughing / sneezing 5.Handling garbage.6.Cleaning of sections in the restaurant

Food safety by temperature control

1. Ice cream freezer : must be maintain below @ -18*c .2. Refrigeration : must be maintain @ 1*c to 4*c all the time.3. Deep freezer for frozen items : must be maintain @ - 18*c to -23*c .4. Display counter : must be maintain @ 1 to 4 *c .5. Oven temperature operational 250*c.6. Keep the food away from the danger zone – 5*c to 63*c7. Hot water must be worm in the restaurant.8. Vegetable must be wash under running water before use.

Material safety data sheet must be in place while operational.

Restaurant operating Tools :

1.operational manuals 2.product making jobaid

3.Specification charts

4.Receipe charts

5.Supply Management Refer to the conceptowner Jabbar Shaikh.Contact : 8412846588E-Mail Id : jabbarshaikh21@gmail.com All Rights Reserve

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