KAITO 海翔 Japanese Steakhouse & Sushi Bar

1. KAITO 海翔Japanese Steakhouse & Sushi Bar KAY POTTERJULIE DOUGLASSLAURA NEWSWANGERLAURA DOUGLASS

2. 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.

3. 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

4. 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

5. 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

6. 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

7. COMPETATIVE ANALYSIS • Visited other Asian-themed restaurants in Oneonta: • China 19 • The Iron Chef • Tokyo

8. 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

9. MARKETING STRATEGIES • Merchandising • Garnishes • Attractive Dishes • Branding • Recognized Labels • Brand-name Alcohol • Advertisement • Flyers • Publicity • Avoid negative • Donations • Promotions • Coupons • Frequent Diner Card • BOGO • Drink Specials

10. 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

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

12. 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

13. 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.Incoloysheated 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.

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

15. 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

16. 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

17. PRODUCTION SCHEDULE • Use of Standardized Recipes • Computerized System • Forecasting-7-day Moving Average • Cooler Stripping • Daily Cleaning • FIFO • Pre-Shift Meetings

18. 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

19. MANAGEMENT • Sanitation • Work Safety • Food Safety • Environmental Management

20. 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

21. 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.

22. 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.

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

24. PROJECTED EXPENSE • The projected expense to start and run this operation • $1 MILLION