KAITO 海翔Japanese Steakhouse & Sushi Bar

KAY POTTERJULIE DOUGLASS

LAURA NEWSWANGERLAURA DOUGLASS

MISSION STATEMENT

• Kaito Japanese Steak House strives to provide excellent, authentic Japanese

cuisine in an exciting and unique dining atmosphere. Providing a distinctive and

rewarding experience to our customers is our ultimate goal.

AREA ANALYSIS• Oneonta, NY

– Rural,– Town Pop. 14,000– City Pop. 5,000– Median Age, 22.6 years– 92% Caucasian, 4% African American, 2% Asian, 2%

Other race

SURVEY• Given to 40 Oneonta residents• 10 question survey about the type of food

and restaurants people enjoy, how often they eat out, how far they are willing to travel, and how much they are willing to spend

• Results indicate people between ages 25-60 are looking for an entertaining experience, and fresh, quality food that they can share with friends and family

DELPHI• Consulted City Planning offices and a

professional Restaurant Consultant• Large increase in ethnic restaurants in

Oneonta– No new, or exciting concepts

• Ethnic, healthful and interesting food is becoming more popular

• Hibachi restaurants not common, but becoming increasingly popular

FOCUS GROUP• 10 people from target market, ages

27-45• Asked open-ended questions about

the experience, atmosphere, and theme they would enjoy in their dining experience

• Consumers looking for new, exciting experience that is relaxing and family-friendly

• Asian cuisine very popular

COMPETATIVE ANALYSIS• Visited other Asian-themed

restaurants in Oneonta:– China 19– The Iron Chef– Tokyo

TARGET MARKET• Group with similar wants and needs– Age 25 – 60– Resident of Oneonta (non-college

student)– Families, couples and large groups– Looking for entertainment, fun group

settings– Enjoy ethnic food and unique

restaurants

MARKETING STRATEGIES• Advertisement• Flyers

• Publicity• Avoid negative• Donations

• Promotions• Coupons• Frequent Diner Card• BOGO • Drink Specials

•Merchandising•Garnishes• Attractive Dishes

•Branding• Recognized Labels• Brand-name Alcohol

THE MENU• Unique twist on standard Japanese

Steakhouse menu• Dining menu– For the dining area only

• Hibachi menu– For hibachi only

• Sushi menu– For sushi bar and all other areas

• Drink menu– For the bar and all other areas

FRONT OF HOUSE• Japanese Nautical Decor• Four distinct areas:– Hibachi– Sushi– Dining – Bar

BACK OF HOUSE• Divided into Prep

Areas– Cold, Hot, Preprep,

Final• Ingredient Room• Labeled Double

Swinging Doors • Wide Aisles• Storage in

Proximity• Ware washing

isolated

• Receiving Close to Storage

• Well-lit• Well Ventilated• Adequate Storage

Areas• Heated and Air-

conditioned• Noise Control

EQUIPMENT• Hibachi Grills

– Teppanyaki Griddle, Drop-In (Hibachi Grill)– Need: 4– Model: DI-60-12KW– Manufacturer: LANG– Width: 60”

Length: 24”Actual grill height about 6”. Installation height depends on how we mount the grill (34” – 37”)

– 1” thick polished steel recessed cooking surface.2” wide full parameter stainless steel top mouting flange. 6-kW heating elements center mounted.Thick griddle plate that retaints heat with fast recovery.Incoloy sheated and pressure clamped heating elements.Separate, recessed, insulated stainless steel control panel.550°F high end temperature.

– Utility requirements: 208V, 3-phase, field convertible to 240V or 1-phase power connection. Installation in approved Teppanyaki (Hibachi) cooking island (provided by others). Instalation under approved vent hood required.

– Optional 408V, 3-phase power connection.– Approvals: NSF, ETL listed– Standart product waranty: One year, parts and labor.

PURCHASING• Ordering Done by Manager• Secondary Market• Prime Vendor-SYSCO• Cost-Plus• Use of Tertiary Market• Cooperative Purchasing• Food Specs• Unannounced Inspections

DELIVERY• All deliveries received in the morning

before opening– Items prepared conventionally will arrive

on Monday, Wednesday, and Friday– Ready-prepared items will arrive on

Sunday and Thursday

RECEIVING AND STORAGE• All proper receiving methods will be

adhered to• Receiving personnel are well-trained and

check deliveries for quality and quantity• All storage areas cleaned and organized

prior to delivery• Everything labeled to ensure FIFO• Placed in proper storage areas as quickly

as possible

PRODUCTION SCHEDULE• Use of Standardized Recipes– Computerized System

• Forecasting-7-day Moving Average• Cooler Stripping• Daily Cleaning• FIFO• Pre-Shift Meetings

TRANSFER TO SERVICE• Point of Sales System– All orders Except Sushi and Drinks

• Hibachi Chefs prepare Carts for Service

• Regular Dining Area and Hibachi Area• Soups and Salads Plated at Prep for

Pick-up• Paper Tab at Sushi Bar• Food Safety and Integrity Monitored

by Chefs and Managers

MANAGEMENT

• Sanitation• Work Safety• Food Safety• Environmental Management

SANITATION• The 5 components of this program include:

– Morning and Night Maintenance • Master Cleaning List provides standards of cleaning 2 times per day.

– Scheduled Maintenance • Cyclical cleaning will happen monthly when the restaurant is slow and

will consist of things like, cleaning hood vents, dusting lights, above cabinets, and shelves.

– Preventative Maintenance • In-house maintenance, technician preventative maintenance, and pest

control.– Ware Washing

• Since our operation is a medium sized business the most cost and time effective method of dish washing is the two tank conveyer machine.

• We will also have a three bay wash sink. – Evaluation

FOOD SAFETY• Employees will be taught how to implement a HACCP program for foods that are

potentially hazardous, and understand the steps to successfully performing a HACCP program upon orientation.

• We must provide cooks with proper equipment and supplies to safely cook foods. • Every chef should have easy access to hand sinks with hand soap and single-use

disposable paper towels, bimetallic stem thermometers for taking the temperature of foods, sanitizing solution for the thermometers, latex and non-latex rubber gloves, fist aid kits, finger cots, and etc.

• The kitchen will also be using color-coded knives and cutting boards to reduce the likelihood of cross-contamination. – Red knives and cutting boards are for red meats, blue for fish, yellow for chicken, white for ready-to-eat,

and green for vegetables.• All attempts at keeping the Kaito House free of food borne illnesses, filth, pests, and unsanitary

practices should be carefully documented and stored on file for up to a year from when the date was recorded, for legal issues.– Things to record include temperature times with which goods were received from our vendors, internal

temperatures of ready-to-eat foods when holding them hot or cold for service, employee training, shipment dates and what specifically was received, when pest control visited and what they did while there, HAACP programs executed throughout the operations, invoices from delivery trucks, temperatures in which dishes were washed in detergent, chemically sanitized and heat sanitized, etc.

WORK SAFETY• Upon orientation at Kaito House, our new employees will be

required to watch a brief movie on safety regulations and how to identify safety hazards. – It will also teach employees about the rules and regulations based on

OSHA’s standards. As well as, the building’s engineered safety features, accident reporting procedures, foot traffic patterns, the importance of wearing a back brace during heavy lifting, and briefly orient new employees on how to properly handle choking guests and employees.

• Employees will be retrained on safety procedures every six months.

• The employees will also be part of a mandatory safety committee to create a safer environment. – The safety committee vigilantly keeps an eye on operations. – They take into account the practices of their co-workers, their

surroundings, and the dining areas.

ENVIRONMENTAL MGMT• Electric Eyes• CFL Bulbs• Low Flow Toilets• Gray Water• Thermostat at 67⁰• Recycling Program• Compost• Voluntary Conservation Committee • Biodegradable Take Out Bags

PROJECTED EXPENSE• The projected expense to start and

run this operation

•$1 MILLION