Working Procedure

Icon After Title Sugar Cuisine
so-tu-1-den-20

Meet, chat, find out what our customers want.

so-tu-1-den-20

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

so-tu-1-den-20

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

so-tu-1-den-20

Design logo – Corporation Identify Program for customers.

so-tu-1-den-20

Plan overall marketing strategies (Including Digital & Tradition)

so-tu-1-den-20

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

so-tu-1-den-20

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

so-tu-1-den-20

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

so-tu-1-den-20

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

so-tu-1-den-20

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

Quy Trinh Lam Viec Sugar Cuisine (2)
Quy Trinh Lam Viec Sugar Cuisine (1)
so-tu-1-den-20

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

so-tu-1-den-20

Recruit Executive Chef – Restaurant manager

so-tu-1-den-20

Salary budgeting – number of departmental personnel

so-tu-1-den-20

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

so-tu-1-den-20

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

so-tu-1-den-20

Operate, have equipment test run

so-tu-1-den-20

Try the dish with the chef – finalize the menu.

so-tu-1-den-20

Take photos, record clips of dishes.

so-tu-1-den-20

Train kitchen’s and restaurant’s staff

so-tu-1-den-20

Check the operation, hand over to the investor