Working Procedure

Icon After Title Sugar Cuisine
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Meet, chat, find out what our customers want.

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Shape the main concept for the shop, send it to the investor for approval.

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Research, analyze market, regional and significant restaurants in HCMC.

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Design logo – Corporation Identify Program for customers.

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Plan overall marketing strategies (Including Digital & Tradition)

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Have food Sensory evaluations at the Studio & sketch up the concept.

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Basse on the technical drawings designed by the designer, it will finalize the kitchen layout

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Make a list of equipment, make a table of cost estimates for the kitchen.

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Shape the food concept, choose crockery according to keynote style of the restaurant (dishes, bowls, etc.).

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Make a list of utensils (pots, pans, cutting boards, etc.) to send to suppliers for finalizing costs

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Catalog the dishes, finalize the concept then send it to the supplier

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Recruit Executive Chef – Restaurant manager

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Salary budgeting – number of departmental personnel

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Carry out construction of the kitchen, check gas, oil pipe, water.

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Arrange, equipment, fixed location tools, hand over to Chef

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Operate, have equipment test run

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Try the dish with the chef – finalize the menu.

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Take photos, record clips of dishes.

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Train kitchen’s and restaurant’s staff

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Check the operation, hand over to the investor