Clair de Lune Restaurant Proposal

Claire de lune proposal 2013

Prepared by: Paige Drewry, Danielle Johnson, and Prime-Anthony Robinson.
Le Claire De Lune Cafe

New Horizons Culinary, New Horizons

Newport News, VA 23608

Entrepreneurship, Southern Region

Claire De Lune Cafe Inc. So. Coast Hwy, Laguna Beach, CA 92651

Table of contents:

I. FCCLA planing process page

II. Business descriptions

III. Facility

IV. Supplies and equipment

V. Organizational chart

VI. Personnel Management

VII. Funding for business

VIII. Budget

IX. Laws, codes, and regulations

X. advertising and recruitment

XI. Works cited/ Bibliography


FCCLA Planning Process:

Identify concerns: As a group, we are concerned that the residents of Laguna Beach,
California, have not experienced the distinct taste of Clair De Lune Cafe.

Set a Goal: Our goal is to bring as many people as possible to the Clair De Lune Cafe and
have them leave wanting more.

Form a plan:

who: The members of FCCLA

what: To open our wonderful Clair De Lune Cafe

why: To provide unique French ﬁne dining

when: Spring 2014

where: So. Coast Hwy, Long Beach, California 92651

how: We will develop a thorough Business plan for Clair De Lune Cafe praying to move
forward with our plans to open in spring, 2014.

Act: We will use our business plan to select a location, hire staff, get equipment, and start
applying for business loans to excel in this business.

Follow Up: To improve our business, we will survey customers to evaluate any problems or
recommendations a guest will have to offer.


Business Description:

Objective:

Our objective is to provide fine dining and keen service to our customers. We want our business to provide
a place where people can just come and relax, whether its when they get off work, or just want a nice din-
ner. Our lounge-like restaurant is suited for all ages.

Mission:

Clair de lune cafe is a 80 seat fine dining restaurant with a elegant yet chic bar. We focus on a fusion of French and
American styles of cuisines. Our restaurant will be located in the not only quaint, but breath-taking Laguna Beach,
California. The outcome for the future of Laguna Beach is bright. There will be over six thousand sq. feet of commercial
space where we will house the extravagant Clair de Lune cafe. The area is in need of a cozy place with keen food and
service. Clair de lune cafe will feature an elegant dining room and a chic bar. The lounge is acquires comfortable
furnishings and a low lit bar. I will be the perfect place for stop in for a bite to eat. The menu will be inspired by a french
fusion cuisine, and will feature daily affordable specials. We feature a variety of wines from France, California, and even
Australia. Our business hours range from 11 am-10 pm. We are open seven days weekly. During the busy summer
months, you can also sit on our exclusive patio where we will offer you an summer sizzler menu , exotic drinks, as well as
non-alcoholic beverages for those it might interest. The service will be friendly, professional, and will cater to your every
need. We will hire the most qualified and efficient staff possible. Our management team will be comprised of individuals
whose background will be 10 years experience in the food industry. La Clair de lune is prepared to reach our goals, and
set new standards for Laguna Beach.


Facility:

Our space has three separate dining areas. One consists of a traditional table and seat arrangement where customers
are seated and orders are taken table side and food is brought to them by waiters and waitresses. The second is a
comfortable and relaxing lounge area with elongated booths. The third and last is our own twist on a classy bar,
displaying a purple zebra print glass canopy standing over it as well as a remarkable variety of alcoholic beverages
that everyone will adore.

Emergency Procedures:
Prepare for a weather emergency:

Have an action plan. Have a plan in place for when a weather emergency does occur so staff members are prepared

and calm. Be prepared for power outages. Be sure to have emergency lighting, flash lights and the number for the
utility company available in case of a power failure.

Keep emergency supplies on hand. Keep a portable radio with extra batteries, first-aid kit(s) and drinking water on
hand in case of emergency situations.

Designate safe areas to take cover. In cases of tornados and other natural disasters, know the safe places to take
cover in your restaurant. These are typically in restrooms, basements, or in areas with no windows.

Store food high off the ground. Store food inventory on shelves high enough to keep it safe from contaminated water
in case the restaurant floods.


What to Do in a Weather Emergency or Natural Disaster:

Although much less frequent, natural disasters like hurricanes, tornados and earthquakes do occur and can devastate
any building, including a restaurant.

Flood threat:

• Heed warnings and evacuate dangerous areas as soon as possible.
• Advise all patrons of any severe weather warning.
• In the event of a flash flood, take care of customers and employee safety first. Evacuate the building and
move to higher ground when possible.
• You may need to close the restaurant until you can safely return and repair any damages.
After the flood:

• Assess any structural damage to the restaurant.
• Discard any food that is not in a watertight container, or may have come into contact with contaminated
water.
• Discard wooden and plastic utensils and kitchen supplies.
• Sanitize metal and ceramic dishes and utensils by boiling them in clean water.
• Thoroughly wash all equipment and surfaces.
• You may want an inspector to clear your restaurant for reopening.

Ice or snow storm threat:

• Be aware of any severe weather warnings for your area, and keep an eye on weather activity outside.
• Advise all patrons of any severe weather warning.
• Consider closing the restaurant when road conditions, visibility, or safety are compromised.
• If a power outage occurs and food cooling equipment fails, do not place perishable food out in the snow.
Outside temperatures can vary, and food may be exposed to unsanitary conditions. Follow power outage
guidelines when possible.

Hurricane threat:

• Be aware of any severe weather warnings for your area.
• Take care of patron and employee safety first. Help patrons to stay calm. Advise all patrons of the severe
weather warning.
• Heed any evacuation recommendations from officials in the area.
• Evacuate the restaurant—and your area, if necessary—in the case of a hurricane threat.
• If no evacuation recommendations are provided, direct guests to stay inside the building and away from
windows.

After the hurricane:

• Emergency response personnel can help with damage assessment.


• Hurricanes can cause serious flooding, so be prepared for flood damages

Tornado threat:

• Be aware that tornados and severe thunderstorms are a possibility.
• Alert employees and patrons of the potential danger.
• Monitor the situation and take further action if the tornado watch becomes a warning.
When a tornado warning occurs:

• Alert employees and patrons of the tornado warning.
• Advise patrons to stay inside the building and seek shelter immediately in a place without windows, such as
a basement, restroom, or hallway area where there is no danger of anything falling from above.
• Help patrons to stay calm.

Earthquake:

• Earthquakes rarely offer signs before they occur. If an earthquake occurs while patrons are dining in your
restaurant, advise them to seek shelter immediately. The best thing to do it drop to the floor and crawl under
a table or other study fixture.
• Try to find the most stable places in the restaurant away from windows and falling objects.
• Stay indoors until the shaking stops, and exit when you are sure it is safe.

After the earthquake:

• Check yourself, your employees and your patrons for injuries.
• Administer first-aid to anyone in need.
• Turn off the gas if you think it may be leaking.
• Listen to a radio or any emergency officials for more information.

Service’s Restaurant Repairs and Maintenance Services Include:
 Commercial Refrigeration Repair
 Heating and cooling
 Restaurant remodeling, from minor remodeling to major restaurant renovations and ground-up construction
 Plumbing repairs (sinks, disposals, restrooms, toilets, etc.)
 Drain repairs and unclogging
 Exterior: roofs, landscaping, parking lots, graffiti removal, etc.
 Plate glass repair and replacement
 Restaurant fixture and furniture repair


Commercial kitchen equipment and appliance repairs for:
 Walk-in coolers
 Reach-in coolers
 Refrigerators
 Freezers
 Ovens
 Fryers
 All other commercial cooking equipment and commercial kitchen equipment

Restaurant Maintenance –
Our crews are well-adept at all aspect of restaurant facilities and operation and each employee brings years of experience to our
projects. Our expertise includes: kitchen equipment upgrades, bars and liquor displays, restroom upgrades/remodels, flooring
including tile and grouting, ceilings, underground drain line inspection/replacement, millwork, furniture and accessories, and
exterior work including: sidewalks, parking lots, roofing, masonry, EFIS, and dumpster pads/enclosures.

General Maintenance Services - In addition to the specialized areas of HVAC, Commercial Refrigeration, Restaurants, Gov-
ernment and Tenant Finish; we also provide general building maintenance – both inside and out -- for properties of all types. Here
are just some of the general maintenance services we offer:

 Plumbing - from simple to sophisticated, including backflow testing and drain repairs and unclogging.
 Electrical - all electrical services from pre-wiring to wiring to full installation to repairs, plus tenant finish, computer
and data communication needs, lighting, and general maintenance and repair.
 Fire Detection and Life Safety –testing and maintenance of existing systems, installation of new systems, renovation
of systems to accommodate remodel, plus wet and dry fire sprinkler systems, and a full range of life safety systems.
 Lighting –interior and exterior, including bulb and ballast replacement, exit lighting, code compliance and parking lot
lighting and bulb replacement.
 Landscaping - general maintenance services, design and installation
 Exterior building repairs – the advantage of a general maintenance company is that we can do it all both inside and
out!
 Sprinkler systems – lawn and landscaping irrigation design, installation and repair (plus fire sprinklers – see above)
 Exterior building repairs – the advantage of a general maintenance company is that we can do it all both inside and
out!
 Window and glass repair – call us night or day
 Roofing - preventative maintenance, leak repairs, emergency and non-emergency service calls, installation, and roof
replacements.
 Graffiti Removal – another well-known headache
 Drywall and drywall repair – patch, paint, new walls, door framing, etc.
 Paint, carpet, cove base or ask about our “Lease-Ready” package
 Locks
 Building and tenant suite and directory signage
 Concrete and asphalt repair

Commercial Interiors - We specialize in interior build-outs and renovations. Our projects include construction in health care,
retail, educational, and institutional environments, with an emphasis on those in the area of general medical and dentistry.

Design & Build Services - We offer full range design/build services. From furniture design to out-of-the ground construction, we
employ the talent to bring your vision to reality.


Su!lies and equipment:

Supply/ Equipment Purpose: Price: quantity:
3-door refrigerator to hold perishable items $4015.49 1

16 pan sandwich table for prep cook $2497.18 1

back bar cooler for perishables at bar $2273.44 1

couch for waiting area to comfortably wait $1900.00 1

draft beer dispenser for the bar $1309.57 1

ice cuber for kitchen ice $1988 1

ice caddy for bar $544.89 1

single ﬁlter for the ice machine $108.00 1

coffee inline ﬁlter for the coffee machine $30.00 1

36” range with oven for the kitchen $1481.00 1

36” range with oven (wolf range) for cooking $2180.00 1

manual griddle 36” for cooking $988.00 1

char rock broiler 24” for cooking $851.00 1

40 lb fryer for frying $720.00 1

convection oven for cooking $2795.00 1

convection steamer for steaming $8625 1

quick disconnection for stoves $110.00 1

Equipment stand for work space $712.00 8

Steam table for steaming $678.00 1

Holding Cabinet for storing food $1568.00 1

Soup Warmer for warming soup $150.00 2

Microwave Oven for heating food up $483.08 1


Shelf for Microwave for holding a microwave $96.00 1

Commercial Mixer for mixing foods $4238.00 1

German Knife for slicing foods $638.00 1

Food Processor for processing foods $978.26 1

Scale for weighing materials $36.80 1

Work Table for prep cook $300.00 3

Coffee Brewer, Pour Over for making coffee $261.80 1

Ice Tea Dispenser for pouring out tea $132.00 2

Blender for blending food together $338.00 1

Dishwasher- 40 racks for washing cooking utensils and plating $2968.00 1

Rack Slide for dishwashing sink $35.00 1

Scrap Basket for dishwashing sink $60.00 1

Compartment Sink “24X24” for dishwashing station $449.00 1

Compartment Sink “18X18” for dishwashing station $491.00 1

Compartment Prep. Sink for hand washing sink $792.00 4

Bar sink for bar washing $638.00 1

Swing Spout for dishwashing and hand washing sinks $62.94 3

Control Valve for dishwashing and hand washing sinks $539.28 6

Flour Bin Cover for ﬂour and sugar $50.00 2

Bus Cart for storage $176.00 2

Bun Pan Rack for storage $462.00 5

Wall Shelf for storage $450.00 10

Bar Scoop for ice at the bar $24.00 2

Deep fry thermometer for fryers $32.46 3


Pocket thermometer for ﬁnding temp quick $24.42 3

digital timer for timing $10.10 1

steam table pans 2” for steamer $43.70 5

steam table pans (divided) for steamer $39.73 3

steam table pans 4” for steam tables $28.92 2

steam table pans 4” (super pans) for steam tables $102.52 4

Steam table pans 1/6 by 2” for steam tables $77.40 6

colander pan for storing perishables $105.00 15

aprons for all kitchen employees $102.60 20

chef jackets for all kitchen employees $327.00 15

oven mitt for retrieving hot items $25.40 6

tray rack for storage $92.00 5

dolly base for dish racks $116.30 1

ﬂatware rack for dishes $18.40 1

glass-rack extender for glasses $48.45 5

roll paper towel dispenser for paper towels in public restrooms $252.35 2

soap dispenser for all kitchen sinks $26.35 5

soap dispenser for public restrooms $32.96 2

towel dispenser for all kitchen sinks $125.43 5

toilet paper dispenser for all restrooms $34.98 3

waste basket for trash $105.46 10

20 gal waste basket for kitchen trash $109.87 5

trash can for public for public trash $84.98 2


alluminum mop stick for mops $24.34 2

broom and dust pan set for sweeping $52.45 3

floor sweep for cleaning $52.77 3

mop head for cleaning $8.50 2

mop ringer and bucket for cleaning $117.44 2

hot water hose for cleaning $46.65 1

scrubbing pad for cleaning $17.10 3

sanitizing pail for sanitizing $18.69 3

wet floor sign for wet floor notice $15.10 2

latex gloves for sanitation $55.12 8

grill scraper for cleaning grill $43.86 1

aerosol cleaner for cleaning $47.10 3

black rubber floor mat for kitchen ice $234.24 8

open sign open sign $99.84 1

menu board for daily specials $47.04 1

customer parking only sign for parking lot $9.74 1

employee only sign for kitchen $5.50 2

fire extinguisher sign for building codes $23.50 5

mens restroom sign for restroom $2.75 1

unisex restroom sign for restrooms $2.75 1

women's restroom sign for restroom $2.75 1

handicap sign for parking lot $24.88 4

toilet paper dispenser for restrooms $440.00 3


sink for restrooms $305.00 3

mirror for resrtrooms $147.45 3

lighted host stand for host $250.00 1

bar stool with backrest for seating $632.00 8

Our Suppliers:
- General Electric

- Performance Food Group

- Central Restaurant

- Restaurantmall.com

Descriptions and maintenance for supplies:
When we need to repair anything in the restaurant, the Complete Restaurant Repair team will be
ready to help us out in any way possible. They range from Refrigeration repairs to even electrical
appliance restoration.


Organizational cha#:

Responsibilities:
• Oversees general restaurant operations
• Oversees P&L statement
General Manager • Manages both Front of House(FOH) and Back of House(BOH)
• Hires and manages staff
• Works with Executive Chef on marketing initiatives

Responsibilities:
• Oversees general restaurant operations when GM is absent
• Assists with P&L statement
Assistant General Manager • Assists with hiring and managing staff
• Assists with ordering and keeping inventory
• Often takes on management of the bar area
•
Responsibilities:
• Coordinates kitchen work
• Creates recipes
• Creates and adjusts menu
Executive Chef • Monitors and controls food costs and inventory
• Works with GM on marketing initiatives
• Cooks food for large events or special occasions

Responsibilities:
• Responsible for daily kitchen operations:
• Directs and manages line cooks
Cuisine Chef • Works with Chef to design recipes and create dishes
• Assists with ordering food and keeping inventory
•
Responsibilities:
• Second to Cuisine Chef
Sous Chef
• Runs the kitchen
• Provides instruction and training to cooks and kitchen staff
•


Responsibilities:
• Oversees pantry and prep work in kitchen
• Directs and instructs pantry chef
Chef Garde Manger • Helps with garnishing and artistic elements during meal preparation
•
Responsibilities:
• Responsible for pantry organization
• Prepares food in the kitchen
Pantry/Prep Cook • Cleans, cuts, stores and otherwise prepares food for cooking
• Receives direction from chef, cook or pantry chef

Responsibilities:
• Educates patrons about wines
Sommelier • Suggests wines that are suitable for guests' meals
• Orders and keeps inventory of wines
•

Responsibilities:
• Ensures kitchen orders are prepared in timely manner
• Finalizes the presentation of each plate and ensures the appropriate tem-
perature
Expediter or "Expo" • Directs runners or servers to deliver complete orders

Responsibilities:
• Prepares food in the kitchen
Line Cooks • Works one or more kitchen stations including grill, broil, or fry
• Receives direction from chef or cook
•
Responsibilities:
• Responsible for preparing dough, baked goods, baked desserts
Pastry Chef • Often works overnight or in early morning hours
•
Responsibilities:
• Responsible for maintaining dishwashing equipment
Dishwasher
• Dilutes chemicals for dish machines
• Maintains clean dishes and other wares
• Prevents bottlenecks in kitchen
•
Responsibilities:
• Ensures smooth communication between kitchen and dining room
Maitre D'
• Directs servers, runners, and oversees dining room experience
• Enhances fine dining experience
• Consults with GM and Executive Chef


Responsibilities:
• Attends to guests and takes orders
• Offers information and suggestions about the menu
Server • Prepares checks and collect payment

Responsibilities:
• Transports food from kitchen to dining room
• Helps expedite orders
Food Runner • Communicates with servers
• May help clear tables
•

Responsibilities:
• Takes drink orders through servers or directly from guests
Bartender • Prepares mixed drinks, pour wine or beer, serve bottled or soft drinks
• May be responsible for ordering and taking inventory
•
Responsibilities:
• Greets customers at the door
• Assigns guests to tables
Hostess • Provides menus to guests and cleans them afterward
• May schedule reservations
• Answers phone
•
Responsibilities:
Bus Person • Clears and cleans tables
• Pours water for guests


Personnel Mana$ment:

Hiring Procedure for Employment

1. Recruiting Requisition-
• The Recruiting Requisition is used to identify an open position (regular, full, or part-time) and to
initiate the recruitment process.
• The Hiring Manager completes the "Recruiting Requisition” form using the online Interview Ap-
plicant Tracking system. Appropriate approver "signatures" will be obtained electronically
within Interview Exchange. The Requisition in Interview Exchange includes uploading a current
job description. For assistance accessing and using Interview Exchange contact the HR Employ-
ment Manager.

2. Search Questionnaire -
• The Employment Manager will gather information about the open position from the online Re-
cruiting Requisition which is part of the Interview Applicant Tracking system.
• Each job search may be customized according to the needs of the department. This should also
help the Employment Manager to be more effective with assisting the hiring manager, and in
communicating with applicants. The process includes a review of the job description; determining
who will be the key contact for applicants and interview candidates; who will perform the screen-
ing for skill fit, interviewing, applicable testing etc.

3. Budget Verification-
• Once the Recruiting Requisition is received, the Employment Manager will request Budget Veri-
fication from the Finance Office.
• No posting or advertising will occur until the required funding for salary and fringe benefit is
verified. Funds must be available for the remainder of the year and on a permanent basis
• After funding verification, our Employment Manager will begin the hiring process.

4. Posting and Advertising-
• The Office of Human Resources must post all regular, full and part time staff positions for a
minimum of two weeks. Posting sources are included on the website that it is located. All other
additional and outside advertising expenses, i.e., Seattle Times, Craig's List, Inside Higher Ed.,
professional journals, Internet sites, etc., are paid by the department but must be coordinated with
the Office of Human Resources.
• President's Office funds will cover the national advertisement for director level and above posi-
tions, subject to pre-approval on the Recruiting Requisition.
• All advertisements and postings will direct potential candidates to contact the business for appli-
cation materials and instruct them to return completed materials to the hiring office.


5. Applicant Screening-
• Positions posted online through the Interview Exchange Applicant Tracking system will allow
interested applicants to review job requirements and apply online. These online Applications may
be viewed by Human Resources, by the hiring manager, and by any approved search committee
members. The system will retain and record all original application materials, allow online review
of all applications by hiring managers, allow input from search committee members, and allow
interaction with applicants by the hiring manager.
• The employment manager will communicate the results of the interview with the hiring manager.
• Candidates who were interviewed by the hiring manager but not selected must be notified by the
hiring manager either by phone or by letter.
6. References-
• Before offering a position to any candidate, a minimum of two references must be checked by the
hiring manager.

7. Recruiting Expenses-
• The hiring manager may work with the President's office to obtain funding for reimbursement of
travel expenses (for the interview process) when the open position is at or above a director level.
Expenses may include airfare, vehicle mileage, and lodging. Use of these funds must be pre-
approved by the Vice President for Administration and University Relations.
• Meal expenses for the interview process are to be funded by the hiring department.
• When making travel, hotel and car arrangements for out-of-town candidates will notify the candi-
date.

Offer of Employment (Written)
• Formal offers of employment are made in writing by using a standard offer letter. An offer letter
is not a contract.
• The offer letter is the prospective employee's official notification of the appointment. The em-
ployee must sign and return the offer letter to hiring office along with a signed copy of the Staff
Handbook Receipt and Acknowledgment form as formal acceptance of the offer, no later than the
first day of employment.
• The offer letter will be followed by a notification and instructions for completing a Background
Check. The offer of employment is contingent upon satisfactory results from the background
check.
• Any questions regarding benefits must be directed to the Hiring office.


Processing the Personnel Action Form (PAF) to initiate the Hire -
• Once the hiring manager selects the final candidate but before the employee's first day of work,
a PAF must be completed including the appropriate signatures. The completed PAF form must be
received by HR before the employee starts work.
• The hiring manager will immediately process the PAF insuring that it is routed through the Fi-
nance office and Payroll department.
• Copies of the PAF are sent to the department head/dean and area Vice President. Employees do
not receive a copy of the PAF.
• After the final salary and start date have been confirmed by the hiring manager, the signed PAF is
then returned to HR where budget and pay details are checked and data entered into the payroll
system.
• If hiring requires additional budget, or budget changes, a completed budget transfer must be at-
tached to the PAF.
Salaries and Benefits:
Wages and benefits vary slightly from restaurant to restaurant, even for the same position. If you
are a manager hiring people for the first time, or simply assessing wages in order to make
changes to your current payroll, check out the average national statistics.

Median Wages for Restaurant Employees-
Restaurant worker wages are different depending on the type of restaurant, the geographical lo-
cation, and the worker responsibilities. The chart below illustrates several restaurant workers'
average hourly and annual wages, as well as the highest and lowest percentile wage estimates for
the jobs, according to the United States Bureau of Labor Statistic.

Minimum Wage-
Minimum wage is the lowest rate businesses can legally pay their employees. In the restaurant
industry, employees' salaries are often determined by assessing the national minimum wage and
raising it accordingly. As of July 24, 2008, the minimum wage is $6.55 per hour. Minimum
wages increase every year.

Tips-
Tips are considered a benefit of working in a restaurant, but many servers and bartenders would most
likely consider it part of their income. These restaurant workers usually work for a pay rate of less than
minimum wage, but take home a good deal more based on their tip income. Tips are sometimes distrib-
uted among kitchen staff and bussers as well. Unlike other restaurant benefits, tips are given by guests,
not restaurant owners.


Meal Benefits-
Restaurants often offer daily employee meal benefits to their workers. These usually involve one dis-
counted or free meal from the restaurant menu per employee per shift. However, each restaurant meal pol-
icy is different, depending on corporate rules, food type and budget.
Restaurant managers may receive a certain number of paid sick days and vacation days, depending on the
restaurant's policies. Hourly workers typically need to request time off in advance and do not get paid for
vacation days or sick days.

Insurance-

Restaurant managers and other supervising positions are often entitled to insurance benefits in the restau-
rant. Sometimes these benefits are even extended to hourly workers, but this depends on the company.
Insurance benefits typically include the following:

• Medical
• Dental
• Vision
• Life
• Disability

401K-
A 401K is a tax-deferred retirement savings investment plan sponsored by an employer. Employees who
are offered a 401K plan transfer a portion of their income to the 401K account each month and plan to
withdraw it after retirement. Much like insurance, 401K plans are not offered by all employers, and when
they are, they are mainly offered to managers and assistant managers. Since many restaurant workers are
youths who may not be fulfilling their careers in the restaurant, 401K benefits are not quite as common
for these hourly workers.


Employee Posi-
Hourly Wage Annual Wage
tion

Average Lowest - highest Average Lowest - highest

Food Service $28,240 -
$23.39 $13.58 - $35.61 $48,660
Managers: $74,060

Restaurant $15,120 -
$10.56 $7.27 - $14.55 $21,960
Cooks: $30,270

Fast Food $13,180 -
$8.11 $6.34 - $10.34 $16,860
Cooks: $21,510

Restaurant $13,640 -
$8.20 $6.56 - $10.38 $17,060
dishwashers: $21,580

$13,850 -
Bartenders: $9.49 $6.66 - $14.50 $19,740
$30,170

Restaurant
$13,610 -
Hosts/ $8.54 $6.54 - $11.34 $17,770
$23,580
Hostesses:

$13,120 -
Waiters and $6.31 - $13.55
$8.93 $18,570 $28,180
Waitresses: (with tips)


Fun%ng for Business:

We plan to apply for a business loan. These are the requirements for applying for receiving a loan.
Documentation Needed for Small Business Loan Applications
While every loan program has specific forms you need to fill out and documents you need to submit, you
will likely need to submit much of the same information for different loan packages. Before you start ap-
plying for loans, you should get some basic documentation together. The following are typical items that
will be required for any small business loan application:
• Personal Background: Either as part of the loan application or as a separate document, you will
probably be asked to provide some personal background information, including previous ad-
dresses, names used, criminal record, educational background, etc.

• Resumes: Some lenders require evidence of management or business experience, particularly for
loans that are intended to be used to start a new business.

• Business Plan: All loan programs require a sound business plan to be submitted with the loan
application. The business plan should include a complete set of projected financial statements,
including profit and loss, cash flow and a balance sheet.

• Personal Credit Report: Your lender will obtain your personal credit report as part of the appli-
cation process. However, you should obtain a credit report from all three major consumer credit
rating agencies before submitting a loan application to the lender. Inaccuracies and blemishes on
your credit report can hurt your chances of getting a loan approved. It’s critical you try to clear
these up before beginning the application process.

• Business Credit Report: If you are already in business, you should be prepared to submit a
credit report for your business. As with the personal credit report, it is important to review your
business’ credit report before beginning the application process.

• Income Tax Returns: Most loan programs require applicants to submit personal and business
income tax returns for the previous 3 years.


• Financial Statements: Many loan programs require owners with more than a 20 percent stake in
your business to submit signed personal financial statements. You may also be required to provide
projected financial statements either as part of, or separate from, your business plan. It is a good
idea to have these prepared and ready in case a program for which you are applying requires these
documents to be submitted individually.

• Bank Statements: Many loan programs require one year of personal and business bank state-
ments to be submitted as part of a loan package.

• Collateral: Collateral requirements vary greatly. Some loan programs do not require collateral.
Loans involving higher risk factors for default require substantial collateral. Strong business plans
and financial statements can help you avoid putting up collateral. In any case, it is a good idea to
prepare a collateral document that describes cost/value of personal or business property that will
be used to secure a loan.

• Legal Documents: Depending on a loan’s specific requirements, your lender may require you to
submit one or more legal documents. Make sure you have the following items in order, if appli-
cable:

o Business licenses and registrations required for you to conduct business
o Articles of Incorporation
o Copies of contracts you have with any third parties
o Franchise agreements
o Commercial leases


Bud$t:

Our main concerns will be aggressive time management, so that our labor costs stay under
control, and proper purchasing, prep and food handling to keep food costs down, as well as
managing the higher costs of meats and seafoods. Secondarily, hiring the best grill and broiler
cooks, training them properly and retaining them will be a critical component to good meat and
seafood costs. A good grill cook does not waste steaks by burning them, nor does he anger
customers by undercooking them.

We are seeking $900,000, and will seek it from one, two, or three investment groups. We prefer
this approach as an early stage company because there is no set repayment schedule or debt
service payments the investors profit when the company profits. Initially, the company is pro-
jected as a Limited Partnership, but may switch the preferred structure to a stock Corporation
or Limited Liability Corporation. The preparation of the investment documents will be han-
dled in a cooperative effort by the legal firms representing each party individually. These docu-
ments will include, but are not limited to:
-Private Placement Memorandum
-Form D SEC Filing
-Subscription Agreement
-Promissory Note


Start-up Funding
Start-up Expenses to Fund $324,500
Start-up Assets to Fund $645,500
Total Funding Required $970,000
Assets
Non-cash Assets from Start- $65,000
up
Cash Requirements from $580,500
Start-up
Additional Cash Raised $0
Cash Balance on Starting $580,500
Date
Total Assets $645,500
Liabilities and Capital
Liabilities
Current Borrowing $0
Long-term Liabilities $50,000
Accounts Payable (Outstand- $10,000
ing Bills)
Other Current Liabilities $10,000
(interest-free)
Total Liabilities $70,000
Capital
Planned Investment
Investor Group One $300,000
Investor Group Two $300,000
Investor Group Three $300,000
Investor Contingency $0
Additional Investment Re- $0
quirement
Total Planned Investment $900,000
Loss at Start-up (Start-up -$324,500
Expenses)
Total Capital $575,500
Total Capital and Liabilities $645,500
Total Funding $970,000


Laws, Regulations, and Codes:

Health Codes:

• Employee Hygiene. Employees must be well groomed and in good health to handle food. If an
employee is sick, you must send them home or assign them tasks that do not put them in contact
with prepared foods.
• Restaurant Inspections. Before a new restaurant opens, it must pass an initial health inspection.
After they are open, restaurants are usually inspected twice a year. If a restaurant has a number of
violations, it can be shut down to make corrections and get re-inspected.
• Facilities and Surfaces Cleaning. Local health codes stipulate what cleaners and sanitizers are
acceptable for restaurants to use. The codes also specify how frequently equipment and food con-
tact surfaces should be cleaned. For example: a pan that is used to carry raw meat to the grill must
be cleaned and sanitized before any prepared foods can be placed in it, to prevent raw meat juices
from contaminating the prepared product.
• Food Handling, Storage and Preparation. From the moment food supplies enter your establish-
ment, you are responsible for them. There are specific health codes for handling, storage and
preparation of food. For example: many health departments forbid employees from touching pre-
pared, ready-to-eat foods with their hands. Employees must use disposable gloves instead.
• Equipment and Supplies. County health departments often have very specific standards for three-
compartment sinks. In general, most health departments require a specific slope to the drain
boards. Slope means that the drainboards are pitched or tilted towards the bowls, so water will
drain into the sink instead of pool on the drainboard. Local departments will also require the
drainboards to be at least as wide and long as the sink bowls. If you are looking at a sink with 18”
x 18” (L x W) bowls, the drainboards must be at least 18” square. Other pieces of equipment may
have strict regulations as well.

There are several government and non-profit organizations that oversee the United States food supply and
test and develop safety standards for commercial kitchen equipment.

• Food and Drug Administration. The FDA ensures the safety of all food products (excluding meat
and poultry) and the bottle water supply. The FDA also publishes the Food Code, which state and
county health departments use to create their health policies.
• United States Department of Agriculture. The USDA oversees the safety of America’s meat, poul-
try and egg products.
• Centers for Disease Control and Prevention. Whenever there is a large food poisoning outbreak,
the CDC works with local health agencies to trace the cause.


• National Sanitation Foundation. Food service equipment that bears the NSF mark has undergone
rigorous testing and adheres to the National Sanitation Foundation’s standards for safety and cle-
anability.
• Underwriter’s Laboratories. The Underwriter’s Laboratories tests electrical equipment to assure
that it meets current safety codes.
• Occupational Safety and Health Administration. The Occupational Safety and Health Administra-
tion (OSHA) also has specific standards in place to protect restaurant employees from physical
harm. For example, restaurants must have Class K fire extinguishers near all cooking equipment,
in case of fire.

Insurance on our Restaurant:

• Property Insurance- – Protects your property in case of fire or other events. It may not cover natural dis-
asters, such as floods or earthquakes (see below for a policy that does.) If you have any kind of mortgage
on your business and/or equipment, then you should carry a property insurance policy.
• General Liability – This is the umbrella policy that protects you in the event someone slips and falls in
your restaurant, gets sick after eating there (whether it was your fault or not). This is a must have in to-
day’s sometime sue-happy world.
• Liquor Liability – Most states require that any establishment holding a liquor license carry liquor liabil-
ity as part of their insurance. It helps protect you if a customer has too much to drink and drives and hurts
themselves or someone else.
• Automobile Liability – If you have a company vehicle, this is a good insurance to have. It may be cov-
ered in your general liability, but always check with your insurance agent first.
• Workers Compensation– Protects you if an employee is hurt at work. Most states require that all em-
ployers carry some type of workers comp.
• Unemployment Insurance – Is for your employees who no longer work for you until they find employ-
ment.
• Life Insurance– Depending on your mortgage and financing you may need to carry a hefty life insurance
policy to satisfy your lender. It is also a good idea to have life insurance, in case something does happen
to you and your family isn’t left with a restaurant they don’t know how to run and bills they can’t pay.

There is insurance for just about any object, action or person out there. Here are some other types of in-
surance you can purchase for your restaurant. But keep in mind, these extras will cost you as much or
more than whatever it is you are insuring.

• Loss of Business Insurance – If you lose sales through a specific cause, this type of policy can recoup
some of the income. Keep in mind the premiums and deductible may make you break even, depending on


how much you lose.
• Food Contamination Insurance - If you lose power, because of fallen power lines or a storm, and the
entire contents of your walk-in and freezer spoil, this policy would pay to replace the food.
• Specific Peril Insurance – This covers many natural disasters that general liability insurance doesn’t.
Events like earthquakes, floods or power outages due to either, may be covered under this insurance.

Restaurant Zoning:

Property is zoned into commercial and residential uses, so a commercial building cannot be built in a
residential neighborhood and vice versa, unless there is a change in zoning ordinances. Other considera-
tions also come into play such as how you intend to use your facility, the nature of any renovations, and
so on.

Examples of enviromental codes of California:
• (a) The department shall publish standardized procedures for enforcement agencies to report food
facility inspection information regarding each food facility. The report shall include all of the fol-
lowing:
• (1) Name and address of the food facility.
• (2) Date of last inspection.
• (3) Identification of any major violation identified in a food facility inspection.
• (4) Reinspection date, if applicable.
• (5) Period of closure, if applicable.

• (a) The enforcement agency shall utilize a standardized food facility inspection format for food
facility inspections that includes all of the following:
• (1) The name and address of the food facility.
• (2) Identification of the following inspection criteria, which shall be the basis of the inspection
report:
• (A) Improper holding temperatures of potentially hazardous foods.
• (B) Improper cooling of potentially hazardous foods.
• (C) Inadequate cooking of potentially hazardous foods.
• (D) Poor personal hygiene of food employees.
• (E) Contaminated equipment.
• (F) Food from unapproved sources.
• (3) For each violation identified pursuant to paragraph (2), classification of the violation as a mi-
nor violation or major violation.

• Any construction, alteration, remodeling, or operation of a food facility shall be approved by the
enforcement agency and shall be in accordance with all applicable local, state, and federal stat-
utes, regulations, and ordinances, including but not limited to, fire, building, and zoning codes

• (a) Food shall be inspected as soon as practicable upon receipt and prior to any use, storage, or
resale.


• (b) Food shall be accepted only if the inspection conducted upon receipt determines that the food
satisfies all of the following:
• (1) Was prepared by and received from approved sources.
• (2) Is received in a wholesome condition.
• (3) Is received in packages that are in good condition and that protect the integrity of the contents
so that the food is not exposed to adulteration or potential contaminants.
• (4) Is in containers and on pallets that are not infested with vermin or otherwise contaminated.
• (c) Potentially hazardous food shall be inspected for signs of spoilage and randomly checked for
adherence to the temperature requirements as specified in Section 113996.
• (Only prepackaged nonpotentially hazardous food or uncut produce may be displayed or sold
outdoors by a food facility if all of the following conditions are satisfied:
• (a) Outdoor displays have overhead protection that extends over all food items.
• (b) Food items from the outdoor display are stored inside the fully enclosed food facility at all
times other than during business hours.
• (c) Outdoor displays comply with Section 113980 and have been approved by the enforcement
agency.
• (d) Outdoor displays are under the control of the permitholder of the fully enclosed food facility
and are checked periodically on a regular basis. (a) Manual warewashing sinks, except as speci-
fied in subdivision (c), shall have at least three compartments with two integral metal drainboards
for manually washing, rinsing, and sanitizing equipment and utensils.
• (b) Sink compartments shall be large enough to accommodate immersion of the largest equipment
and utensils. If equipment or utensils are not designed to be washed in a warewashing sink, alter-
nate approved methods as specified in Section 114099.3 shall be followed.
• (c) A two compartment sink that is in use on January 1, 1996, need not be replaced when used as
specified in Section 114099.3. The enforcement officer shall approve the continued use of a two-
compartment sink even upon replacement if the installation of a three-compartment sink would
not be readily achievable and where other approved sanitation methods are used. 114113. Food
shall only contact surfaces of equipment and utensils that are cleaned and sanitized.

• Materials that are used in the construction of utensils and food-contact surfaces of equipment
shall not allow the migration of deleterious substances or impart colors, odors, or tastes to
food and under normal use conditions shall be safe, durable, corrosion-resistant, and nonab-
sorbent, sufficient in weight and thickness to withstand repeated warewashing, finished to
have a smooth, easily cleanable surface, and resistant to pitting, chipping, crazing, scratch-
ing, scoring, distortion, and decomposition.

• Fire Codes:

Your local fire marshal will perform a walk-through of your new restaurant to make sure it complies with local fire
codes. The fire marshal will check to see that you have an appropriate number of fire extinguishers in various areas
of your restaurant. He or she will also check the specifications on your sprinkler systems, in both the front of house,
back of house and the fire suppression system over your cooking equipment. Your storage areas will also be checked
to assure no exits are blocked and supplies are not stacked in a manner that can pose a fire hazard. You will also
need to have maps of escape routes in both the dining room and kitchen areas, with exits clearly marked


Adve#&ement and Recruitment:

We will advertise by offering :

-Special promotions or packages
-Internet Marketing
-Coupons
-Brochures

Advertising on the Internet is the fastest-growing media vehicle. Coupons and special promo-
tions will definitely bring guests in. Lastly, brochures will always provide important information
and can get the word out.

We have developed a fully running website at http://clairdelunecafe.iconosites.com/

Here is a picture of it:


Works Cited :

Baucom, Kathi M. "Staff Hiring Procedures." Staff Hiring Procedures. N.p., n.d. Web. 28 Mar. 2013.

"Business Loan Checklist | SBA.gov." Business Loan Checklist | SBA.gov. N.p., n.d. Web. 27 Mar.

2013.

Parpal, Monica. "Restaurant Equipment and Supplies." Roles in the Restaurant. N.p., n.d. Web. 26 Mar.

2013.

Rahm, John. "Restaurant Equipment and Supplies." Restaurant Health and Safety Codes. N.p., n.d. Web.

25 Mar. 2013.


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