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Organic food in restaurnant

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Values

Ethical Business Practices

Maintain the highest standards in our dealings with employees, customers and suppliers.

v Corporate Values

Self-help, self-responsibility, democracy, equality, solidarity, honesty, openness, social responsibility, caring for others.

v Quality

Adhere to product selection criteria that proudly provide a wide variety of organic and natural foods and products.

v Education

Encourage informed choices and demonstrate the impact on personal health and on the environment.

v Innovation

Proactively identify and adapt to the environmental, social and economic drivers of change.

v Financial responsibility

Cultivate our corporate activities in a financially sustainable manner.

2.4 Location and other facilities

Knowing that determining a strategic location is essential for a start-up business, BIO 4 YOU is located at Str. Gjin Bue Shpata, Tirane Albania. The restaurant is in the corner with the Str. Emin Duraku. The lease of the location is Eur 3,000 per month. The restaurant has a private car parking, as well the area facilitates at parking. The area is in the center of New Tirana, and there are financial potential customers. This location is chosen for its high population, there are different private banks, governmental offices such as General Directorate of Taxes, The Court of Tirana, The Notaries offices, the stadium, the post office, the hotels, and the small private-businesses.

The location offers a relaxing atmosphere for customers to enjoy their meal, also providing the option of takeout, delivery, and even catering for special events.

2.5 Legal form, ownership and management

BIO 4 YOU is going to be a new healthy, organic restaurant inspired by the increasing health conscious attitudes of customers. BIO 4 YOU utilizes the freshest organic produce in order to provide customers with meals of high nutritional value. Every meal is to be freshly prepared for customers, meeting the individual dietary needs and preferences of each one. BIO 4 YOU is a medium-sized organic restaurant, as a start-up business. BIO 4 YOU provides organic food in a creative way and looks forward to maintaining financial success which will be maintained through offering high-quality, organic food and to attain long-term profitable relationships with customers.

The restaurant not only cares about its customer’s health, but also that of the environment. The building will be certified, commonly known as “green,” using sustainable, resource efficient models of renovation and operation.

Green buildings are designed to reduce the overall impact of the built environment on human health and the natural environment by:

  • efficiently using energy, water, and other resources;
  • protecting occupant health and improving employee productivity;
  • reducing waste, pollution and environmental degradation.

BIO 4 YOU makes use of alternate energy to run operations and decrease the location’s carbon footprint.

The restaurant is established as a sole proprietorship initially by Me. It is registered as as a limited liability company.

THE STAFF

CEO of the company will be the owner of the company, in this case it will be directed by myself.

I will be in charge of :

  1. the whole management of the company
  2. making the respective job descriptions for each of the staff
  3. and delegating each of the them their responsabilities
  4. contracting the farms as suppliers of organic food for our business
  5. contracting other suppliers
  6. maintaining contacts with the third parts
  7. speaking to customers in order to get their feedbacks, and reading every feedback card left from customers
  8. taking part panairs for organic foods industry as well as taking staff for training in order to be promoted in their career as well as making them feel part of this business and not only staf that come and goes.
  9. Evaluating the success of the company.

FINANCE DEPARTMENT has direct dependence from CEO.

At the begining of the business there will be only one person. When the activity will be expanded, then there will be employed other assistants. He/she will be in charge of all financial matters and making the balance sheet for the company. Finance advisor , i would prefer to name, will advise wisely Head of the company where to be taken care and what kind of risks should be taken in order to maximise the benefits of the company. Finance advisor will be a high experienced person. Finance advicor has to maintain relationship with the tax statal offices.

LEGAL DEPARTMENT has direct dependence from CEO.

At the begining of the business there will be only one person. When the activity will be expanded, then there will be employed other assistants. He/she will be contracting with the utilities statal companies such as OSHEE and UKT. Drafting the contracts with the farms and third parties. Legal advisor will be closely to the head of the company since at the establishing phase of the business, registering, getting the necessary certifications of the business as well as of the farms we are going to collaborate with.

SUPERVISORS OF THE FOUR ACTIVITIES have direct dependence from CEO.

Business is concepted to be devided into 4 activities, and each of them will have a supervisor. The respective supervisors have to manage their respective activity in general. They have to collaborate with thier dependent staff as well as the Head of the company. They are in charge of directing customers as well. At the begining of the business there will be only two supervisors: one for the restaurant and the other for on-line delivery food

HEAD CHEF is the top chef in the kitchen. He is the one responsible for the menu, the products, the dishes and the kitchen. He will order the food from suppliers and keep the food stock full. The head chef has a great experience and have been working for many different restaurants. He is well trained person, so he is totally capable of being the head of the kitchen. During working hours he is the one in charge of meals, and he gives the last touches and his approval to every single dish before it goes out of the kitchen. He will be working 40 hours a week, and has a day and a half off.

ASSISTANT CHEF: The will be three assistant chefs, two for the restaurant and one for the on-line delivery activity. The assistant chef will help the chef prepare the products before the shifts, will cook the starters and will be in charge of the washing machine and cleaning everything. He will be a traind person but will not have much experience. They will be working 40 hours a week, but with different shifts.

BARTENDERS: there will be two bartenders working with shifts. They will be trained in bartending and organic juices making. They will be working during the time that restaurant will not be working, so they may offer organic fresh juices.

WAITERS: There will working three waiters with different shifts giving the possibility of a day off in a week. The will be attending the customers, taking their food from the kitchen to the table, cleaning and preparing the dining area and taking the drinks to the table.

NUTRITIONIST: there will be a well known and high experinced person. He /she will be working at the on-line food delivery activity. He /she will be the key person in the sucess of this activity. He/she will be in touch virtually and /or face to face with costomers, advising, helping with their proper diets in order to make them conscious for healthy lifestyle of them and their families. He/she will give advices on and make the products known and explained their health benefits to the customers.

WEB DISGNER/MARKETING: there will be only one person working under this section.

He/she will be in charge of creating, maintaining of the website of the company. He/ she will be in charge of maximising profits of the company through developing strategies that match the customer requirements and by promoting our products, services or ideas.

TWO DELIVERY FOODS GUYS: they will be working on shifts in order to deliver food customer’s orders promptly at their homes by van.

TWO CLEANERS: they will be responsible for cleaning the entire restaurant / kitchen facility at all times and ensures that toiletries and supplies don’t run out of stock.

All the workers will have white and green color uniforms. Each worker will have different working hours and responsibilities. Working hours will vary, but amount of hours per month would be well controlled and kept the same for fair salary.

There will be a lot of people working in the restaurant, but we give special importance to the service and the client, so based on observations and on our experience we think this will be the right number of workers needed to take care of the clients. After we start working we might reconsider staff amount, if necessary.

We are planning to rent a ready-made space for restaurant. In the dining area there will be 15 tables for four people and a high table with six high chairs for the quick lunches. It also has a big built-in bar.

There will be decorated by organically grown plants and flowers, those remaing always green in color. We will keep the decoration of the restaurant pretty simple, to go with the idea of open-space and have the possibility to change it in order to create the idea of renovation.

All the tables will be from bamboo wood and decorated by cloth linens, such as cotton napkins and tablecloths.

In every table will be menu with some basic explanations, and there will be a card for the customers to write down their feedback on food, service, decoration etc. This will help us in the ongoing of our business.

On the outside terrace there is space for four four-people tables. In front of it there is a little yard with a big tree and different flowers, where customers may sit and have a fresh organic juice.

The kitchen will have brand new equipment bought specially for this kitchen, its size and characteristics. There will be a glass window and a door connecting the kitchen with the dining area for stuff convenience. The glass window to the dining area will give the customers a transparent view of the kitchen, they will have a clear view of how the meal is cooked.

In order to use energy efficiently, we will:

  • keep indoor temperatures moderate, not too hot or cold and always use a programmable thermostat.
  • use Energy Star-compliant roofing material and windows that help block temperature extremes.
  • install a high-efficiency water heater, like solar pannels.
  • use energy efficient lighting like solar pannel external lighting
  • use energy star kitchen suppliers.

We will be sure to use eco-friendly items in order to comply with our brand name, vision and philosophy.

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GradesFixer. (2019, May, 14) Organic food in restaurnant. Retrived September 19, 2019, from https://gradesfixer.com/free-essay-examples/organic-food-in-restaurnant/
"Organic food in restaurnant." GradesFixer, 14 May. 2019, https://gradesfixer.com/free-essay-examples/organic-food-in-restaurnant/. Accessed 19 September 2019.
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GradesFixer. Organic food in restaurnant. [Internet]. May 2019. [Accessed September 19, 2019]. Available from: https://gradesfixer.com/free-essay-examples/organic-food-in-restaurnant/
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