Our main customers are tourists aged 18 to 25, who love art and cuisine.. 1.1.3 Core Values Tasty food – made from the best ingredient we got in town and cook by talented chef Well
Objectives, Mission, Core values
Follow the financial estimates in a 5-year roadmap
Although there is not much profit but no loss in the first year
Starting from the second year, the annual revenue will increase by 2% above
After the first year, we would like to become a tourist destination of Da Lat
After the second year, we would like to become one of the reasons why people travel to Da Lat
After the third year, we would create revenue and capability to build the second concept of Breadfirst
We serve a decent meal in civilized space
Tasty food – made from the best ingredient we got in town and cook by talented chef
Well-trained staff – with hospitality attitude to excite customers with personal service
Green business – having a minimal harmful impact on the surrounding environment
Civilization – clean, polite and share knowledge
Financial controls – design and employ strict financial controls
Business concept
Breadfirst is a Japanese-inspired dining concept featuring a wooden bar with an open kitchen at its center and surrounding countertop seating, designed to deliver a unique, interactive dining experience Inspired by Shinya Shokudō and traditional Japanese sushi bars, this setup creates a cozy, friendly atmosphere that brings people together in a way you can’t find elsewhere.
Breadfirst is a Vietnamese restaurant inspired by Japanese dining concepts, offering authentic Vietnamese dishes served by a Vietnamese staff to Vietnamese customers Our core aim is for food to be the main tune at Breadfirst, while we raise awareness of Vietnamese culinary culture long admired for its healthful balance of flavor, texture, and yin-yang harmony We commit to the trio of homemade, fresh, and tasty in every plate, and we hope to inspire pride in Vietnamese cuisine among our guests.
According to Mr Yvon, "The dishes and ingredients used in Vietnamese cuisine can cover all the dietary needs on protein, lipids, carbohydrates, vitamins, and minerals because there is a great natural diversity of agricultural products It is this diversity and variety that are the foundations of a healthy and balanced lifestyle." Here at Breadfirst, we share a deep passion for Vietnamese food and aim to elevate the cuisine by focusing on fresh, homemade, and tasty offerings To keep everything fresh, we partner with local farmers for daily ingredients—meat, vegetables, fruit, and herbs—and we make food from scratch, including bread, sauces, ham, and rillettes.
We will not use processed food, canned food, GMO products, MSG products for cooking
Breadfirst opens from 7:00 am to 12:00 pm to serve a nourishing Vietnamese breakfast that suits Da Lat’s cool mornings Our menu highlights traditional Vietnamese dishes with balanced taste, texture, and nutrition, best enjoyed with bread, including xíu mại (pork meatballs), cá kho (braised fish), bò kho (stewed beef), and chicken ragout Since Da Lat mornings are chilly, we prioritize hot, energy-boosting drinks to help customers start the day strong Breadfirst is a sunny, cozy, and cheerful space designed to bring fresh energy and help guests greet a new day with happiness.
Breadfirst Eatery transitions into a compact evening bar offering a selection of basic alcoholic drinks and a concise Western-inspired dinner menu, open from 6:00 pm to 11:00 pm; the night atmosphere grows fancier, livelier, and cozier than the daytime, while the dinner highlights seasonal dishes—seafood, meat, vegetables, and fruits—that rotate to showcase the freshest offerings.
At Breadfirst, exceptional service starts with every team member, from the guard to the dishwasher, because great food is supported by great people We view service as the gateway to gourmet dining experiences, with our service style reflecting a commitment to hospitality, attentiveness, and consistency Our recruitment criteria—food passion, a good attitude, and positive energy—ensure the Breadfirst team shares a genuine love for delivering memorable meals.
Attraction, I believe that every human link that brings good energy will create a human, warm and positive atmosphere
In the Food and Beverage industry, a restaurant’s location can determine success when reputation hasn’t yet formed At Breadfirst, we chose a site in the Hoa Binh zone near the Da Lat market to maximize visibility and ease of access for customers and suppliers This area offers strategic advantages such as close proximity to a busy market, strong access routes, and opportunities to build brand recognition through steady foot traffic.
1 Our customers are mostly tourists, the location of restaurants right in the center with easy-to- find address will help customers find us more easily
2 This area is close to Da Lat market and famous coffee shops like Tung and Ba Nam
This area features Da Lat’s two major bus stations—the City Bus Station and the Thanh Buoi Bus Station—making it the first stop for most travelers arriving by bus Because these hubs serve as the city’s primary gateways, tourists typically begin their Da Lat visit here, using the area to access transport, directions, and nearby amenities.
Here is a close look on my floor plan With this design, we will minimize construction costs and the interior will be easily dismantled for repair or improvement
Capacity: 25 pax, up to maximum 30 pax
We primarily rely on local farmers as our main suppliers to ensure the freshest, greenest, and cleanest ingredients for our formulas To meet these standards, we participate in local agricultural fairs and connect with professional agricultural suppliers who share our commitment to quality We outline specific criteria for ingredient suppliers, including freshness, sustainable farming practices, purity, traceability, consistency, and reliable delivery By evaluating suppliers against these criteria, we maintain a dependable, high-quality supply chain rooted in the local farming community.
Deliver the right goods and the right quantity
Ensuring the quality of goods is always the best
Ensure a stable source of goods
Using environmentally friendly packaging and delivery processes
On the contrary, we will also have policies for suppliers with the aim of providing a long-term business relationship These policies include:
Pay on time and fully
Stakeholder group
Project success hinges on motivating and satisfying every stakeholder by delivering clear benefits, while recognizing that each stakeholder group has unique expectations and requirements We will engage with stakeholders in line with their needs and expectations, aligning our actions accordingly, which gives the project a clear advantage Conversely, failing to identify all stakeholders or to assess their concerns can trigger crises such as schedule delays, cost overruns, or even project termination in the worst case.
According to the Project Management Body of Knowledge (PMBOK), a stakeholder is any person, group, or organization that can influence or be influenced by a project's decisions, activities, or outcomes, or who believes they will be affected by them Stakeholders typically include the project team, project sponsors, members of the organization, and external individuals or groups outside the organization.
We divided into two stakeholder groups:
Good pay Good benefit Promotion Working conditions Self-development
Operation Planning Making decisions Risk managements Connection link
Good pay Good benefit Career development Self-development
Food and drink supplier Services providers (pest control)
Good deal Long term relationship
Pay on time Loyalty Product or service development
Good deal Long term relationship
Homestay, coffee shops, hotels, resort
Pay on time Clarity Justice
Good deal Long term relationship
Pay on time Clarify Justice
Unique selling points
Breadfirst’s unique strengths are its food and its civilized, inviting space Our market survey results show these two factors have the strongest influence on customers when deciding to visit Breadfirst.
While architecture, music, service, pricing, and promotions influence a dining experience, the strongest factor that determines whether customers return is the quality and appeal of the food At Breadfirst, young chefs re-create dishes familiar to Da Lat locals and Vietnamese diners, guided by fresh, homemade, and delicious standards Fresh means daily access to clean, locally produced ingredients; homemade means crafting everything from scratch, from sauces to bread; delicious is the benchmark we pursue with every plate.
12 important and most difficult to describe Pure Vietnamese, familiar and reminiscent of memories is what we want to bring through food
According to the survey conducted for this project, restaurant ambiance, or civilized space, ranks just after food as the most important factor when choosing a dining place Of 108 respondents, 80—about 74%—identified civilized space as the top criterion Building a refined and civilized dining environment is challenging; if not executed skillfully, customers may feel unsatisfied and leave with a poor impression To achieve this, we will educate guests about expected behavior through a clear code of conduct, enforcing guidelines such as no profanity, no insults, keeping noise at reasonable levels, avoiding intoxication, and no fighting.
Perched at about 1,500 meters above sea level, Da Lat enjoys a mild, cool highland climate year-round, surrounded by mountains and forests Its more than a century of history has left the city with valuable architectural heritage, often described as a 20th‑century European architecture museum Rich natural and cultural resources make Da Lat one of Vietnam's most famous tourism destinations, drawing millions of visitors each year to relax and explore As a hub of education and scientific research, Da Lat also hosts a diverse religious landscape with hundreds of temples, churches, and monasteries, alongside a thriving agricultural sector known for vegetables and flowers Thanks to the combination of a pleasant climate, stunning landscapes, and rich architectural heritage, Da Lat continues to attract travelers and contribute to Vietnam's cultural and economic life.
Da Lat is also known for many other names such as "The Misty City", "The City of Thousand Pine", "The Thousand City "Flower" Cherry Blossom "or" Little Paris "
Da Lat sits about 300 km from Ho Chi Minh City (Saigon) and 230 km from Nha Trang, making it easily reachable for travelers from nearby cities Visitors typically travel by night bus, fly into Liên Khương Airport, or opt for a motorcycle ride to enjoy the scenic passes and stunning views along the routes.
Da Lat attracts visitors with its cool, year-round climate, a hallmark of Vietnam’s highland towns Historically, the French selected Da Lat as a resort city for the upper classes, shaping its development as a refined hill station Today, the French influence is evident in Da Lat’s architecture, lifestyle, and cuisine, giving the city a distinct, Parisian-inspired atmosphere that continues to draw travelers seeking a sophisticated retreat in the mountains.
Da Lat, a premier tourist city in Lam Dong province, posted robust tourism results for 2018 By mid‑November, it had welcomed 5.5 million visitors and 4.2 million registered guests, reaching 97.6% of the annual target and up 17.5% from the same period last year International travelers accounted for 12.9% of total arrivals Looking ahead, year‑end projections suggested total visitors would exceed 5.7 million, achieving about 102% of the planned target and reinforcing Da Lat’s standing in Vietnam’s tourism market.
Da Lat's peak tourism seasons occur in summer (May–August, peaking in July), winter (November–February), and during national holidays (Tet holidays, and April 30–May 1) The rest of the year falls into the low season, with September typically the quietest month For example, during Liberation Day 2019 Da Lat attracted about 115,000 visitors, an increase of roughly 4.5% compared with the same period in the previous year.
2018) In which international visitors are estimated at 6,500 visitors (up 8.3% compared to the same period in 2018), domestic guests are estimated at 108,500 visitors (up 4.3% over the same period in 2018)
To dedicate the demand of tourist customers in eating and drinking while traveling Da Lat
To dedicate the demand of local customers in eating and drinking at night in Da Lat
To dedicate the demographics of key-value customers
To find out the main competitor and analyze their strength and weakness
To understand more about the local culture and environment
To know about the current food and beverage trends in Da Lat within the community of key-value customers
Define customer demographic To limit the area of survey
Analyze the characteristics: habits, interests, cares, etc -> Sales and Marketing -> Business Strategy
To know how many of them are willing pay for eating at a restaurant and what they are expecting ->
Define the profile of customer
To know what is the different of eating out habit of a tourist and a local -> Business Strategy -> Sales and Marketing
Define the profile of customer
Food and beverage trends in their living area -> Sales and Marketing Strategy, Business Strategy
How often do you travel to
Define the profile of customer
How long does your trip take?
Define the profile of customer Business Strategy
Who do you often travel with?
Define the profile of customer
Restaurant seating plan Business Strategy
At the last time, how many people in total?
Define the profile of customer
Business Strategy such as private dinner, private events, etc
What kind of transportation do you ofter choose to travel to Da Lat?
Define the profile of customer Business Strategy
List down your favorite accommodation Define the profile of customer Marketing Strategy
What do you like the most when you travel to Da Lat?
Define the profile of customer Business Strategy
Whiches dish do you often have breakfast in Da Lat?
To define the demands in having breakfast
What time do you often have breakfast when traveling to Da Lat?
To define the demand of customer
To consider the opening time and define rush hour for breakfast
How do you know about these dishes?
To define the profile of customer Marketing and Sales Strategy
How much do you often pay for your breakfast (per person)?
To define the profile of customer
To consider the policy of pricing tools
When travel to Da Lat, which activities do you do at night? (choose at least 3)
To define the demand of customer Sales and Marketing Strategy
Where do you often hang out at night in Da Lat?
To define the demand of customer
How do you know about these dishes?
How much do you often pay for going out at night (per person and without shopping)?
To define the profile of customer Policy of pricing
What influences you most when deciding a restaurant for Dine-in out?
To define the demand of customer
Characteristics of tourist in Da Lat
Tourism is a beloved activity among young people and has become the hottest topic on forums thanks to the rise of review-driven trends Younetmedia.com has conducted an analysis of how these review trends influence youth travel decisions, forum conversations, and destination discovery The findings point to the growing power of authentic user reviews and influencer content in shaping planning and bookings, with forums serving as dynamic hubs where travelers compare experiences, share tips, and shape each other’s itineraries For marketers and content creators, this signals the value of credible travel content, timely engagement, and optimization for search and social platforms to convert interest into action.
19 social media discussions of young people in this age group based on statistics from SocialHeat - The leading social network listening and analysis system at Vietnam
The article identifies travel motivations as vacations at 26%, the need to relax at 17%, and inspiration from reviews, referrals, or social media at 11% It notes that eating is the most popular activity while traveling, followed by photography and sightseeing Among the top 10 national tourist destinations, Da Lat ranks first with nearly 99,000 discussions, accounting for roughly 90% of the conversations.
I conducted a Vietnamese-language survey presented in a playful tone to Da Lat’s young travelers to uncover their real needs when visiting the city Although this is a paper project, I’m approaching it with seriousness to understand what young people want from travel in Da Lat The survey results demonstrate the feasibility of the project and provide data-driven insights that will refine our strategies, making the plan more realistic and aligned with actual user preferences for Da Lat tourism.
Since I couldn't travel to Da Lat to conduct the survey, I collaborated with friends who own homestays there and with social groups that resemble our target customers To maintain survey quality, I selected a Vietnamese, young surveyor with prior travel experience in Da Lat, and I filtered out unqualified responses during data collection to ensure objective results.
The survey was conducted online from June 23 to June 26, 2019, with the results after filtering of 111 participants
Age distribution among survey participants shows that 97% are aged 18–35, comprised of 55.9% in the 18–25 bracket and 41.4% in the 25–35 bracket, meaning the vast majority come from the intended demographic and the responses are representative and reliable for the survey’s objectives.
The next graph shows the income levels of the surveyor These incomes are evenly distributed from under 5 million accounting for 27.9%, from 5 to 8 million accounting for 19.8%, from 8 to
Among respondents, income levels around 12 million VND account for 25.2%, while those earning just over 12 million VND make up 27% Within these income bands, breakfast payments of 30,000–50,000 VND are made by about 66.7% of respondents, while nightlife expenditures mostly fall in the 100,000–200,000 VND range, representing 55%, with a notable 26.1% willing to spend more than 200,000 VND.
From 111 responses, 94 were tourists and the rest were locals In this survey, locals were defined as people who had lived and worked in Da Lat for more than one month Since tourists are the main target audience, this analysis focuses on the feedback from tourists The results show that tourists from Ho Chi Minh City comprise the largest share at 80.9%, while respondents from other provinces are evenly distributed between neighboring provinces and central provinces.
Pricing
According to the survey, 66,7% responders say that they normally pay 30,000 – 50,000VND for a breakfast meal and 55% pay 100,000 – 200,000 VND for a night-going, 26.1% responders are willing to pay a bit higher, from 200,000 – 400,000 VND
Following are 2 parts of the pricing strategy
1 Cost margin 30-40% between all food cost and expenses and selling price
2 Final price will stay in range 40,000 – 60,000VND for breakfast and 150,000 – 250,000VND for night menu by cutting cost or adding more value to reach that range
3 Pop-up price for a special menu, occasional items, signature dishes – would be higher than the average price 30-50%
Focusing on niche markets, we use a pricing policy as a key tool to segment customers and tailor our offerings Market data shows that customers typically spend about 30,000–50,000 VND for breakfast and 100,000–200,000 VND for dinner, so we price above the common market level to position ourselves for the right customer segment and filter out price-sensitive buyers.
Promotions
Timeline and purpose for promoting strategy:
Finalizing the processes, products and staff
Pre-opening for friends, F&B consultant, marketing specialist, accommodation owners, acquaintances
- Attract awareness of customer about branding
Corporate with homestay, hotels and coffee shop which have the same target customer
- Presentation: poster, leaflets, name card
- Attract awareness of customer about branding -> create curiosity
- Cooperate with accommodation facilities to provide breakfast and dinner services
- Presenting the products of Breadfirst on Facebook, Instagram
Attract awareness of customer about core values -> create credibility
Sharing the stories of Breadfirst on social network, online magazine
- Stories of staff, suppliers, farmers
Digital marketing delivers the best ROI for small businesses, with Facebook and Instagram as the most cost-effective channels Our target customers are highly connected, and the Vietnamese food segment is especially trendy on social media, making these platforms ideal for reach and engagement By creating content on a regular basis, we can build a loyal community on Facebook and Instagram and sustain ongoing visibility across social channels.
Our social media strategy would tell the whole story of our brands, with different categories of the post including a category on our plates, drinks, interior, events This will give a more human touch and help us build a real community by telling the story of our brand and showing the humans behind the business
Implementing a dedicated category for staff, customers, and farmers, our social media strategy humanizes the brand and clearly communicates our positioning to both current and potential customers This approach educates our audience with authentic, behind-the-scenes content and relatable stories, reinforcing trust and brand authority By delivering consistent, keyword-rich insights and updates, we guide the audience from awareness to consideration and nurture long-term relationships, turning engaged followers into valuable, loyal customers.
During the first six months, we will pursue cross-marketing partnerships with homestays, hotels, and cafés that share our target customers Branding will be displayed in two ways: through co-branded identity designs and through product-supply cooperation with partners These approaches will expand reach, reinforce brand presence across the hospitality sector, and drive mutual value for our partners and guests.
- Deal on display of stickers, leaflets, posters, name cards
- Recommend to customers about services at Breadfirst
- Cooperate to provide breakfast services to customers at selected accommodation facilities
We regularly organize events with the aim of attracting customers Our events are usually organized based on the following factors:
Special occasions such as national holidays, Valentine's Day, Women's Day
Special people like celebrities, chefs, speakers
For a better understanding, please see the table below:
Special occasions - Soft/Grand Opening
- Private event Special ingredients - Expensive ingredients
We don’t plan to run a broad array of discount programs because we believe customers receive value commensurate with what they pay, and vice versa Nevertheless, to maximize revenue, we will implement a selective set of discount programs for qualifying customers.
- Discount 20% -30% in low revenue hours
- Special offer for products with high cost margin
Placement
At Breadfirst, we sell a dining experience, not just food, and our restaurant space is designed as a classic bar to invite guests to observe the cooking and converse directly with the people behind the counter This setup puts diners face to face, fostering interactions that can spark new friendships and meaningful conversations Stories can be personal, knowledge-based, or life experiences—any narrative shared within this inviting atmosphere Our aim is to build a small, welcoming community where dining becomes a social experience as much as a meal.
Breadfirst draws inspiration from the Japanese series Shinya Shokudō (Midnight Diner), a traditional Japanese restaurant that creates an intimate space where The Master, the chef, connects with the diners who come in In Shinya Shokudō, the late-night hours invite guests to order whatever they want, and the chef will cook it for them, making each visit a personal, cozy late-night dining experience.
A scene in series Shinya Shokudo
For interior design, our core materials are wood and tiles, delivering a simple and elegant aesthetic Lighting and music are critical factors shaping customer emotions, guiding the overall ambiance from day to night In the morning, Breadfirst's space cultivates nostalgia with warm light and natural energy; in the evening, the atmosphere shifts to a modern vibe, where candlelight and rustic music enhance the night experience and invite diners to enjoy a fresh, memorable Da Lat dining experience.
People
At Breadfirst, organizational strength comes from the people who share our vision and understand the value of our brand We build a team aligned with our mission and brand principles, creating not only a productive working environment but a development-focused culture that enables daily employee growth Our service style and recruitment criteria emphasize passion for food, a positive attitude, and high energy As a believer in the Law of Attraction, I’m convinced that every positive connection brings warmth and a vibrant, collaborative workplace atmosphere.
Physical Evidence
Branding is a major upfront investment, but it guarantees consistency across every customer touchpoint This consistency spans signboards, uniforms, name cards, and the way we present food and greet guests, ensuring the concept shines in every interaction We work with design professionals and operating professionals to develop branding assets and experiences that are tailor-made to the brand concept and aligned with customer expectations.
Processes
Effective project and startup execution hinges on having tailored, role-specific processes At Breadfirst, the most important workflows are the service process, the customer care process, and the daily money management process Establishing these processes gives end-to-end control over restaurant activities, ensures work stays within timelines, and supports strong operational consistency, superior customer experience, and sound financial management.
Customers can make reservations through all communication channels such as a hotline, email, Facebook, Instagram, internal staff Customers need to fill in the following booking information:
Special occasion (birthday, wedding anniversary, marriage proposal, etc.)
Special diet (children, allergies, intolerance, vegetarian, pregnant, etc.)
If customers want to cancel the reservation, at least one day notice is required
Always confirm before booking 1 day for tourists and 6 hours before for local people
The security will greet the guest
If they come with a bike or car, security will take their bikes or show them where to park car, give the parking ticket
Show them way to enter the restaurant
Open the door for customer
Greet and ask for number of customers
Check for available seats (rush hours)
If there is no available, ask for name, phone numbers and indicate waiting time
Show them the waiting area
Give customer hot tea while waiting
Never seat the customers when the table is not ready
If customers come with group, everyone must present at the restaurant Never seat the customers to keep the table for their group (especially rush hour)
Lead customer to the table with the menu on hands
Show the special menu and promotion (if any)
Ask for special diet and allergies
TIP: greeting by asking how they are, communicate with customer
Note order properly following rules of the restaurant
Ask for specific comment (level cooking of meat, add-on)
Double check TIP: don’t ask to repeat, just repeat
Drinks are ALWAYS served before food and ALWAYS have coaster (except wine glasses)
Serving ladies first, kids, elderly and men
ALWAYS ask for permission when clearing empty plates, bottles, can
NEVER touch the glasses before the customers leave
Ask for more drinks and desserts
NEVER let the customers leave the restaurant before checking out
ALWAYS check POS receipt and card receipt
Ask for reviews on Trip Advisor Script:
Make sure they are happy with the meal o Ask how they know Breadfirst o Ask them to review on trip advisor by saying
Complain handling: The Customer Is Always Right
- Strange objects (hair, plastic, dust, sand, insect, etc.), kitchen/service mistake:
Bring the plates back to the kitchen to MAKE A NEW ONE
Offer the meal (serious cases)
- Waiting too long for food or seating
CONFIRM IN ADVANCE the waiting time for food
Offer drinks or snack while waiting
- Serious complain (Anger, drunkenness, violence, swearing, affecting other customers)
Figure out what the customers want
Inform chef or manager to find the right solution
Managing a business means juggling many small expenses from different sources of funds, including purchasing inventory, repairs, outsourced services, miscellaneous costs, and advance salaries These payments can come from personal funds, petty cash, tips, the cashier, or money from previous sales While small in isolation, if these transactions aren’t properly recorded, they can distort financial reports and undermine end-of-period statistics.
This is a basic process at Breadfirst:
- Each day in the safe will have 1,000,000VND of small notes for change
- Cashier at the beginning of the first shift must check all the following items: cashier cash, card settlement, tips and note into the workbook
- During the work shift, if there is any payment, the cashier must make a note in the workbook in the following form:
(Date.order) Payment Amount Note
NOTE: All of the payment MUST have receipt and cashier needs to note the number onto the receipt
End-of-shift cash handling procedure: report to the manager, count the cash, hand it over to the manager, and sign the confirmation Place all receipts, cash, and bills in an envelope, seal it, and store it in the safe Record tips in the tips workbook to ensure accurate reconciliation.
- If there are any mistakes with money, the cashier is the main responsible person to deal with and compensate in case the source of the problem is not found
Human Resource
A strong organization rests on a solid team of employees, whose skills and dedication create real value for the business Whether the organization is large or small, established or just starting out, it’s the staff who drive growth and deliver outcomes Employees are the people who directly produce products and bring them to customers, ensuring quality and reliability in every interaction At Breadfirst, our employees are people who care about excellence, collaborate across teams, and put customers first, forming the backbone of our success.
- Understand the mission, vision and value of the company
- Understand the product they are working with
To achieve these, the criteria for recruitment are
Needs Quantity, requirements, job description, working time, working condition, rights and obligations, promotion process, salary
Recruitment Internal references, print advertising, and social media
Request CV and interview schedule
Selection Department manager and Restaurant manager
Training Orientation Corporate philosophy, culture, structure, restaurant tour, job introduction
Official Receive uniforms, renegotiate wages, sign official contracts
Attracting talent in a startup is challenging when budgets are tight, especially in the early days before you welcome guests In those initial stages, the team must handle the setup, process design, and onboarding to form a lean, primitive management group that keeps every operation moving forward To recruit the right partners, I consult 38 reference sources and former colleagues who can help edit and complete the missing steps involved in running the restaurant The initial team list includes potential partners and former colleagues who will contribute to building and refining the restaurant's operations.
Setting up the food menu Set-up kitchen equipment Making recipe book, ingredient list, market list Inventory processes
Looking for suppliers Cost calculation Staff training Kitchen processes Cleaning checklist
Setting up the drink menu Setting up bar equipment Making recipe book, ingredient list, market list Looking for suppliers
Setting up the restaurant Service processes Staff recruitment Staff training Staff roster Open and close checklist Weekly and monthly cleaning POS setting up
Marketing plan Looking for designer, advertising specialist Planning media products for 1 year
Looking for partners in cross-marketing cooperation Planning budget for each month
Accounting processes Payment processes Invoice management Sales and expenses management Supplier contract
Prepare relevant administrative papers such as tenancy contract, business license, food safety and hygiene certificate, fire safety certification
Labor contract Tax related issues Legal advice
In selecting our inaugural team at Breadfirst, we prioritize individuals who share Breadfirst's culture and core values We look for people who are eager to learn, driven by a passion for food, and committed to delivering something meaningful that benefits society This culture fit and mindset ensure a cohesive, high-performing team focused on quality, innovation, and positive social impact By aligning talent with our mission—curiosity, culinary passion, and a desire to contribute to the community—we lay a strong foundation for Breadfirst's growth.
We will work together within 2 months before the restaurant opens to make sure everything is smooth The tasks include:
Corporate philosophy: mission, vision, and core value
At Breadfirst, we create conditions for each person to develop in the career path they want and always create a happy positive working atmosphere
“Right people right work” No one is perfect so everyone needs to understand their strengths and weaknesses
“Every day of work is a joy” We believe that when people are happy, people will create fun products
“Treat colleagues as brothers” Support instead of fighting will help us build a strong foundation
“Treat customers like ladies” Although at Breadfirst, most customers are male but if they treat them as wholeheartedly as ladies, you will get absolute satisfaction from customers
“Customers may not be right, but we are always wrong.” Always polite, sorry, and smiling
Employees are sent to their respective departments for professional training, while the trainers and assessors—who lead the training and evaluation—constitute the next tier of senior staff Training paths vary by position and rank, ensuring each role follows a tailored program overseen by the department manager.
EXAMPLE FOR KITCHEN STAFF RECRUITING
- Understand food and hygiene safety standards properly
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food- handling practices
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
- Season and cook food according to recipes or personal judgment and experience
- Turn or stir foods to ensure even cooking
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
- Portion, arrange, and garnish food, and serve food to waiters or patrons
- Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment
- Bake, roast, broil, and steam meats, fish, vegetables, and other foods
- Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
- Coordinate and supervise work of kitchen staff
- Estimate expected food consumption, requisition or purchase supplies, or procure food from storage
- Substitute for or assist other cooks during emergencies or rush periods
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
- Prepare relishes and hors d’oeuvres
- Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches
- Bake breads, rolls, cakes, and pastries
- Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking
- Plan and price menu items
Working shift 6am – 2pm and 2pm – 11pm
Uniform package – Staff must wear uniform and be ready at work 15 minutes before working shift
2 chef jackets in light blue and dark grey
Deposit: 500,000VND This amount will be refunded when the employee leaves work and fully refunds the uniform in good condition
Employees need to maintain and preserve uniforms in the best conditions If broken, employees must buy back
Break – 30-45 minutes meal break for 8 hour-working-shift
Absence or lateness must be communicated: employees must notify their manager or chef at least one hour before their scheduled shift Failure to provide notice or to report to work on time will be counted as an unexcused absence If an employee accrues more than three violations in a given month, termination will result.
Holiday – If you plan a day off, you need to give the manager or chef a 2-week notice to arrange staff
Tips will be shared equally for all employees based on their working time
Discount 50% when dine-in in the restaurant
Discount 10-20% for staff’s friend or family
Note: maximum 4 people and total bill is under 1,000,000VND
Annual leave – only apply after probation and for full-time staff
Not allowed to clear over 3 days/time
Not apply for emergency absence
Must be informed to restaurant manager 1 week before
- Trial: 1 month – evaluated by chef
Startups often struggle to translate numbers into practical insights To provide operators with a clear, overall view of the company's performance, key parameters are drawn from financial estimates—including revenue projections, cost structure, margins, and cash flow—so stakeholders can track progress, assess viability, and make informed strategic decisions.
In the financial overview, there are the following main parts:
The total initial investment cost for this project is 1,005,850,000 VND, of which capital is
858,550,000, accounting for 87% and the pre-opening cost is 147,300,000 accounting for 13%
Capex expenditure structure shows that the largest investments are Renovations, Interior and Café, and Equipment, totaling 500,000,000 VND Detailed figures are provided in the Appendices.
Reducing cost hinges on choosing equipment that is cost-effective and fit-for-purpose, not merely the most expensive option When equipment matches its intended use, depreciation and repair costs are lowered over its lifecycle Additionally, selecting suppliers with strong after-sales service—such as warranty coverage and proactive maintenance—should be a key criterion in purchasing decisions.
In the payroll section, I need to create a separate work plan to establish the most realistic payroll
This table provides a comprehensive roster for every position in the company, detailing recruitment timings and probationary period conditions It functions as an employee information record that covers monthly and hourly work schedules, actual working hours, and related data, offering a clear overview for effective workforce planning and compliance.
Food and drink costs run at roughly 30% of the selling price, a healthy benchmark in the catering industry To keep this ratio steady, we collaborate closely with suppliers to minimize price fluctuations that could push costs above target levels This supplier-aligned pricing approach supports a stable cost of goods sold while maintaining value for customers and protecting profitability.
Breadfirst's first-year sales chart, laid out on a monthly basis, shows that dinner is the highest turnover driver, followed by breakfast, with coffee revenue making a smaller contribution since it is not Breadfirst's main service Opening a cafe during a mid-day break between meals can help optimize revenue by tapping into additional customer traffic.
During the past six months, our revenue growth process has shifted after we stopped partnering with hotel restaurants, resulting in the revenue growth index declining from 8% to 4%.
We present a five-year sales forecast with a 2% year-over-year growth starting in year two Although this target may seem modest for a startup, it is attainable with disciplined execution The company defines this as its core objective: annual revenue rising by 2% each year beginning in year two.
The formula for revenue calculation is based on the following assumption table:
Average selling price Customers number
Breakfast 50.000 ₫ In turn Weekday 70 turn/day
Dinner 250.000 ₫ In turn Weekday 20 turn/day
Café 30.000 ₫ In turn Weekday 12 turn/day
Number active week in a month 4 Week
We estimate the average price by analyzing the average selling prices of the food and drinks on our menu The weekday rate is 40% and the weekend rate is 50% For coffee, the rate is reduced to 20% on weekdays and 30% on weekends since coffee is not our main product.
The 49 coffee shops within the restaurant concept are designed to help cover fixed costs such as rent and marketing expenses The add-on revenue from selling drinks during operating hours funds the salary of a part-time employee for five hours (13:00–18:00) at an hourly rate of about 20,000 VND.