Vegetarian restaurant business project subject investment project appraisal

The vegetarian restaurant business project is a culinary model designed to meet the increasing demand of customers for healthy and sustainable eating.. Business idea for a vegetarian res

HO CHI MINH CITY UNIVERSITY OF BANKING FACULTY OF FINANCE - BANKING

VEGETARIAN RESTAURANT BUSINESS PROJECT

Subject: INVESTMENT PROJECT APPRAISAL

Class: TA09 Instructor: Nguyen Anh Tu

HO CHI MINH CITY — OCTOBER 2024

JOB ASSESSMENT SHEET

TABLE OF CONTENTS

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T, PROIECTOVERVIEỀNN Q.0 11

1 Reason for selecting the project (introduction to the project) 11

2 Business idea for a vegetarian restaurant we At

3 Summary of the investment plan 11

4 Vision and Mission 12

AL, VISION 12

1 The necessIfy Ofthe DFOJ€CT - 2à HH TH TH HH Tu TH TH HH TT TH nhe 12

3 The situation of product supply in the market 14

4.1 By Geographic Segmentation 14 4.2 By Demographic Segmentation wld

5 Identify the project's products 15

6 Competitor Analysis 16

7 Internal Business Analysis 16 8Đ SWỌ anaÌySIS 2Á HT TH KH TH HT TH HH Tu TH TT Tà c4 17 9 Marketing Plan (4P AnalySIS) 5 << su TH TH HT HH nà ghế 18 9.1 Product Policy 18

6 Waste and business waste management:

1 Personnel Organizational Structure:

ANALYSIS OF PERSONNEL AND MANAGEMENT ORGANIZATION

3.1 Initial Training Program for New Employees

Human Resources Policy:

Work Rules and Regulations:

3.2.3 Customer Communication Skills

3.3 Training on Food Safety and Occupational Safety

6.1 Employee replacement plan when leaving or promoted

6.1.1 Replacing employees who leave

6.1.2 Replacing promoted employees

6.2 Personnel contingency plan in case of major fluctuations

6.2.1 Contingency in case of epidemic

6.2.2 Contingency during peak periods

7.1 Criteria for evaluating work performance

7.1.2 Employee retention rate

7.1.3 Employee satisfaction index

7.2 Process for monitoring and adjusting human resources policies as needed

8.1 Building and maintaining a friendly, professional working environment

8.1.1 Open communication policy

1

10 Cash Flow

11 Assess Debt Service Coverage Ratio

12 Project Efficiency Evaluation

Debt repayment plan

Debt repayment plan

Project life cycle

Business Results

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1 Economic analysis

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3 Analysis of the natural environment

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Figure 4 Management and Payment Software: Protech PA-6980 Normal Stand Touch POS

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LIST OF TABLES

Table 1 Identify product needs

Table 2 SWOT analysis

Table 3 Total investment

Table 4 Depreciation table

Table 5 Expected rev

Table 6 Estimated operating costs

Table 7 Working capital needs

Stat, t

Table 9 Project cash flow

Table 10 Total Investment Payback Value(TIPV)

Table 11 Economic Present Value (EPV)

Table 13 Debt repayment assessment table

Table 14 Project performance evaluation table

49

49 49

PREFACE

In the context of modern society, the demand for food is not only to provide energy for the body but also to aim for sustainability, health protection and respect for cultural values The vegetarian trend is becoming increasingly popular, not only in religious communities but also in the lifestyles of many young people and those who care about health

According to recent studies, the consumption of vegetarian food not only helps to minimize negative impacts on the environment but also brings many health benefits, such as reducing the risk of chronic diseases, improving mood and strengthening resistance In addition, the development of the economy and public awareness of environmental protection have also promoted the need to find more sustainable food options Vegetarian restaurants not only serve delicious dishes but also convey messages about healthy lifestyles and environmental responsibility This creates an attractive opportunity for investors who want to participate in this culinary field

However, to ensure the success of a vegetarian restaurant project, careful assessment of many different aspects is required Market analysis is the first and most important step, helping to identify customer needs as well as consumption trends At the same time, evaluating competitors will provide insight into how similar business models operate, thereby drawing valuable lessons

In addition, building a detailed financial plan is an indispensable factor in the project appraisal process This includes predicting initial investment costs, monthly operating costs and expected revenue An effective marketing strategy will also play an important role in attracting customers and building the restaurant's brand

The following is a detailed analysis of the investment project to open a vegetarian restaurant, from market research, evaluating competitors to building a financial plan and marketing strategy Through this, we will clearly see the development potential of this business model in the near future, as well as the challenges it may face Hopefully, the information and analysis in this essay will provide a comprehensive and useful view for those intending to invest in this promising vegetarian cuisine field

I PROJECT OVERVIEW

1 Reason for selecting the project (introduction to the project)

Currently, the trend of healthy eating and self-healing is becoming increasingly popular, with more and more people concerned about their health and that of their families Therefore, vegetarianism is a good choice Eating vegetarian not only benefits health but also has mental advantages, with the potential to prevent many diseases such as cardiovascular issues, diabetes, and even aid in weight loss Additionally, the richness of vegetarian culinary culture is very diverse, appealing not only to strict vegetarians but also to many others due to the variety and sophistication in food preparation From a religious and cultural perspective, some people eat vegetarian for religious or spiritual reasons, such as Buddhism A vegetarian restaurant can meet the needs of these customer groups and become a familiar destination, especially during religious holidays and festivals From these viewpoints, the group identifies this as a potential and less competitive market

The vegetarian restaurant business project is a culinary model designed to meet the increasing demand of customers for healthy and sustainable eating The restaurant will offer a diverse menu, entirely plant-based, catering to the tastes of vegetarians, health-conscious individuals, and those seeking a green, serene dining experience With a design that is close to nature, the restaurant aims to become a destination for sustainable living, promoting health and environmental protection

2 Business idea for a vegetarian restaurant

area has a dense population with stable income residents, close to many universities, and convenient transportation to help the store reach customers in business

- _ Nguyễn Huyền Nhung

® Store scale: standard, located on the main road, in a residential area, near universities

love vegetarian food

3, Summary of the investment plan

Providing delicious, healthy, and nutritious dishes to meet the growing demand for vegetarian cuisine At the same time, the restaurant aims to encourage a sustainable lifestyle and protect the environment by minimizing the consumption of animal products Building a reputable brand, connecting with customers, and raising community awareness about the benefits of vegetarianism is an important factor Additionally, the restaurant also aims to optimize revenue and profit by attracting new customers and creating a unique, relaxing dining experience The restaurant also hopes to encourage customers to change their eating habits towards a healthy lifestyle, balanced nutrition, and improved overall health

4 Vision and Mission

4.1 Vision

To become the top destination in Vietnam for those who love vegetarian cuisine The products are not only wonderful flavors but also symbols of culture and tradition of modern vegetarian cuisine, along with spreading the philosophy of a green lifestyle We want each dish to carry a story, a part of culture, and a love for making vegetarian food

4.2 Mission

Food Quality: We are committed to providing visually appealing, high-quality dishes made from fresh, clean ingredients At the same time, this includes delivering meals that are both delicious and nutritionally balanced, helping to improve our customers’ health

Service: Not just selling vegetarian food, we aim to provide the best experience every time customers step into the restaurant Customer satisfaction is our greatest motivation

Ethical Values and Health: The vegetarian restaurant is committed to using clean, organic ingredients, free from preservatives and harmful to animals This contributes to a healthy diet and environmental responsibility

Building Community: The mission of the restaurant is not only to create a dining space where people come to eat but also to learn, interact, explore, and share knowledge and skills in baking

We hope the restaurant will be a cultural exchange hub and connect pieces of love for vegetarian cuisine

1 The necessity of the project

With the development and recovery of the Vietnamese economy after the COVID-19 pandemic, the demand for external services is increasing The restaurant industry has seen many small restaurants closing, presenting both an opportunity and a challenge for vegetarian restaurants to

reach a larger customer base Additionally, vegetarianism is becoming a popular trend in Vietnam, especially in major cities like Ho Chi Minh City Based on customer demand assessments, the project is implemented to maximize benefits for customers while also generating revenue for the restaurant itself This is a potential market for development with current and future trends

Currently, there are not many vegetarian restaurants; most are small establishments that have not identified their target market or potential customers Therefore, this market holds a vast market share with low competition Initially, a reputable and safe brand will be established, and as demand and preferences are understood, the restaurant will expand further

This is a practical project with potential for future development, so the restaurant will leverage its strengths and address the shortcomings of similar previous projects

In addition, a survey on why people eat vegetarian revealed three reasons that received the most agreement First, eating vegetarian helps the soul feel peaceful and light (40.7%), second, they want to pray (39%), and finally, vegetarianism helps people supplement/prevent certain

substances, enhancing health protection (31.1%) Opening a restaurant serving vegetarian dishes

to a broad target customer segment is very feasible at this stage

3 The situation of product supply in the market

The trend of consuming vegetarian food and plant-based products has become popular worldwide and is continuously developing in the Vietnamese market Vegetarian eating today is

no longer limited to religious practices or those who are losing weight or healing, but has become a trendy culinary trend of modern lifestyles

According to assessments of the current situation and forecasts of the development trend in the vegetarian food market, in connection with the geographical-economic-cultural characteristics of

a specific area, namely Ho Chi Minh City (HCMC) It can be seen that Ho Chi Minh City is a place with a high pace of industrialization and modernization, being the economic and commercial hub of the country, thus concentrating a large workforce from various sectors Dynamic economic development leads to an increasing desire for a better quality of life, concern for health issues, and enhancement of modern spiritual life Additionally, in a city with a high level of modernization like HCMC, the high level of knowledge, along with the ability to access culture and quickly grasp new trends, especially among the youth, creates a significant opportunity to expand the market for vegetarian food consumption here However, although the vegetarian food market is very promising, plant-based meat and pure vegetarian meat are still unfamiliar to consumers in Vietnam

4 Target Market

In the Thu Duc district and the old District 9 (now part of Thủ Đức City), there are quite a few universities and colleges, so the vegetarian restaurant chain will have many opportunities to attract customers Additionally, many young people often choose to visit vegetarian restaurants

to change their taste, so it may be beneficial to offer a variety of vegetarian menus to make the restaurant more popular Especially, although it is vegetarian food, it still provides sufficient nutrients for everyone and ensures cleanliness Thus, this could be a perfect destination for young people looking to change their eating habits over time

If in the past, many people believed that "one must eat vegetarian only when there is no money," this notion is no longer applicable today As the target audience expands and the demand for vegetarian dishes becomes more sophisticated and stringent, vegetarian offerings have also become richer and of higher quality

Age: All age groups, as vegetarianism has recently become more familiar and beneficial for health, primarily targeting high school students, university students, workers, and the elderly, who tend to save or change their diets to lighter meals but still want nutritious and quality meals compared to home-cooked food

Gender: Both male and female

14

Income: it can be low because vegetarian dishes are extremely cheap and easy to cook, so people only need a few tens of thousands to have a very complete vegetarian meal We also want to offer vegetarian meals that are simple and healthy at a price of a few tens of thousands According to behavior, preferences:

5 Identify the project's products

Based on the target market segment, the Group has the following assessments:

contributing to environmental benefits

especially increasing fiber intake in the diet

issues of safety and hygiene

vegetarian food)

Table 1 Identify product needs

As presented above, the goal of the project is to become a processor and provider of a variety of balanced vegetarian dishes that meet food safety standards At the same time, it aims to offer meals suitable for all three main meals of the day, as well as snacks for supplementary meals The dishes are light, diverse, and reflect regional cuisine, and can be quickly prepared for customers, especially for workers with high-intensity office jobs who have limited lunch breaks, typically ranging from about 1 hour to 1.5 hours Notably, the restaurant also offers delivery services to meet customer needs

Since the target customer group has a high level of loyalty, it is essential to meet customer demands to win their favor, helping to establish the restaurant's reputation for stable business and growth The needs of this customer group are very strict regarding product quality; therefore, the products provided must prioritize quality at every stage, from raw materials to processing and distribution The pricing of the products is also a factor of interest for this group of diners However, the project prioritizes product quality over cutting costs to compete on price, which means that product prices may be slightly above the average level

Therefore, when going to eat vegetarian food, they tend to choose brands that use guaranteed ingredients Additionally, vegetarian food is not yet a familiar choice for the majority of people,

so brands need to communicate a lot to increase customer awareness, which also incurs significant costs

Through the design of our vegetarian restaurant in Thu Duc, with a spacious and airy space that can accommodate up to 200 guests and competitive prices, we have many advantages to capture market share compared to competitors

Our vegetarian restaurant will differentiate itself from neighboring shops through the quality of dishes, service, and serving methods, with the location situated right in the center and an airy, cool atmosphere Furthermore, the restaurant's layout and attractive decor are also important factors in attracting interest and curiosity, leading customers to visit more often

7 Internal Business Analysis

Internal business analysis is the evaluation of the internal factors of an organization, aimed at understanding the structure, operations, and performance of the business Some risks that the internal business may encounter include:

suppliers

process, misrecording the cost of goods sold

communication channels, leading to unengaging and unsatisfactory communication

8 SWOT analysis

Table 2 SWOT analysis S: Strengths

Sl: Convenient location: The restaurant is

located in District 1 This is a densely

populated area, home to many agencies and

businesses, particularly close to several large

temples, which helps attract many customers,

especially on the 15th and the 1st of the lunar

month

$2: Reliable food quality, ensuring food

safety Ingredients are sourced from places

with clear origins and are well-controlled (in

terms of quantity, quality, and price) The

menu is diverse and rich, offering many

choices and ensuring the health of diners

O: Opportunity

Ol: Vegetarianism is becoming a trend as

sustainable eating options, especially among

the youth

02: District 1 is a potential market for

developing vegetarian food due to high

average income and substantial spending on

dining

O3: The reduction of plastic use, replaced by

environmentally friendly packaging products,

is on the rise

O04: Home delivery with the criteria of being

delicious, nutritious, and affordable, while

saving time, is a model that customers love

W: Weaknesses WI1: Being newly established and not widely known, it will be difficult to build brand recognition; the restaurant's reputation has not yet spread or become popular

consideration of expenditures The capital and reserves are not high

W3: Limited human resources and lack of experience in operating and managing a project

W4: Pricing is still relatively high for low- income customers, making it difficult to expand market share

T: Threats Tl: The issue of food safety and finding a stable supply of raw materials is a concerning matter Customer demands for both food quality and the dining environment are becoming increasingly stringent

T2: Competition in the food industry is fierce, especially in the central area of District 1, requiring creativity and standout marketing to compete

T3: Changes in customer tastes and interests can impact growth and stability

T4: Vegetarian dishes are primarily plant- based, and with such simple ingredients, creativity and menu diversification are needed

to avoid monotony The costs for researching and developing new dishes are also high and require significant time to implement T5: The challenge for restaurants is to

preserve and keep food fresh

9 Marketing Plan (4P Analysis)

9.1.1 Product

The demand for vegetarian food is rapidly increasing globally, especially in Vietnam, where about 10% of the population follows this diet This trend is driven by health awareness, as many people recognize the benefits of vegetarianism in reducing disease risk, as well as a desire to protect the environment Additionally, the vegetarian food market is booming with the emergence of many restaurants and stores offering a diverse range of dishes, from traditional to modern, along with pure vegetarian food festivals that contribute to raising community awareness about a green lifestyle Although challenges remain, with creativity in cuisine and increasing health awareness, the vegetarian food market has strong potential for growth in the future, opening up opportunities for businesses in the food industry With products as the foundation or core elements, businesses can build appropriate marketing strategies to highlight their brand, create trust among customers in the vegetarian food market, and generate profits

¢ Core product:

many restaurants and stores specializing in vegetarian food Vegetarian dishes are becoming increasingly diverse and abundant, ranging from traditional dishes like vegetarian pho and vegetarian pancake to modern dishes like vegetarian pizza or vegetarian burgers

not only seek delicious dishes but also want to experience novelty in cuisine—combining traditional and modern culinary styles to offer unique and appealing dishes, providing diners with a comprehensive understanding of vegetarianism that suits each customer's budget

from reputable sources that meet food safety standards The restaurant hopes to become

an ideal destination for families, where everyone can enjoy vegetarian cuisine in a friendly and safe environment

Specific products: The classification of each type of product will ensure the quality of service provided to each type of customer in the most complete way Therefore, the vegetarian restaurant offers a wide range of choices for diners: including:

¢ Beverages: Fruit smoothies, herbal tea,

Supplementary products: To provide diners with the most complete experiences as if in a miniature world with all basic amenities, the restaurant has built a small coffee and dessert counter for diners waiting for a table or wanting dessert after the main meal In particular, the restaurant will organize special programs including seasonal activities (Halloween,

Christmas, Lunar New Year ), offering special promotions for members such as discounts and gifts

9.1.2 New features of the product:

Not only focusing on providing delicious vegetarian dishes but also creating a unique culinary experience by combining traditional and modern cuisine The creativity in food preparation will attract not only vegetarians but also non-vegetarian customers who want to explore new flavors

In addition, the restaurant will emphasize creating a friendly and comfortable space for families, with interactive activities for children to encourage a healthy lifestyle from a young age This not only brings health benefits but also helps build nutritional awareness for future generations,

Building an image as a restaurant that not only serves delicious food but also commits to environmental protection through the use of eco-friendly packaging and waste reduction Communication campaigns will highlight this commitment to attract environmentally conscious customers

The restaurant hopes to become the ideal destination for those who love vegetarian cuisine and want to experience a green and sustainable lifestyle

Pricing is a key factor that strongly influences customers' purchasing decisions A reasonable price not only helps businesses attract customers, increase revenue and profits, but also reflects the image and position of the brand in the market The restaurant has carefully considered various business factors such as operating costs, product value, and business objectives when setting prices for each service package We have provided the following service price list:

93, Distribution Policy (Place)

The restaurant has pioneered the application of the O20 model, harmoniously combining the online and offline worlds As a result, we provide customers with a seamless experience from online to in-person People can explore our wonderful world through the official website, conveniently make reservations, and choose dining times They can then visit the restaurant directly to enjoy delightful and delicious moments The intertwined combination of online sales channels and direct sales methods aims to increase the restaurant's visibility and attract

a large number of potential customers

9.3.1 Restaurant Location

Convenient location: The restaurant will be located in the city center or near universities to attract young customers and families This location is not only easily accessible but also facilitates brand promotion

9.3.2 Distribution Channels

Delivery service: Partnering with delivery apps like GrabFood and Now.vn to expand customer reach, especially during peak times or when customers cannot visit in person Online reservations: Providing reservation services through the website and mobile apps to create convenience for customers

Marketing promotion plays an important role in building brand image, creating demand, and driving customer purchasing actions By effectively connecting with customers, businesses not only increase revenue but also build loyalty, contributing to sustainable development 9.4.1 Short-term:

Enhancing brand recognition: Create eye-catching images and videos that showcase a colorful dining space, appealing dishes, and happy moments of diners

Focusing on customer experience: Encourage customers to share their experiences on social media platforms Organize photo and video contests to create interaction and collect authentic images of meals Host small events at the restaurant, such as performances and workshops, to create memorable experiences for customers

Exploring market trends and enhancing interaction: Use keywords related to organic food

to reach potential customers Create ads on Facebook, Instagram, TikTok with attractive images and videos, targeting specific customer groups

9.4.2 Long-term:

Promotional programs

Happy Hour: Organize discount programs during off-peak hours (e.g., 30% off drinks from 2

PM to 4 PM)

Birthday promotions: Offer a 10% discount for customers celebrating their birthday in the month when they visit the restaurant with friends

Interactive activities

Gift check-in program: Customers who check in at the restaurant on social media will receive

a small gift or a free drink

Food photo contest: Customers participating in taking photos of dishes at the restaurant and sharing on social media will have the chance to receive a free meal voucher Interactive activities

Gift check-in program: Customers who check in at the restaurant on social media will receive

a small gift or a free drink

Food photo contest: Customers participating in taking photos of dishes at the restaurant and sharing on social media will have the chance to receive a free meal voucher

1 Project location:

Thu Duc is located at the eastern gateway of Ho Chi Minh City, holding an important position in the southern key economic region, serving as a hub for vital transportation routes between Ho Chi Minh City and the southeastern provinces

with the boundary being the Dong Nai River

- To the west, it borders District 12, Binh Thanh District, District 1, and District 4, with the boundary being the Saigon River

- To the south, it borders Nhon Trach District, Dong Nai Province (across the Dong Nai River) and District 7 (across the Saigon River)

- To the north, it borders Thuan An and Di An cities in Binh Duong Province The city covers an area of 211.56 km?, with a population of 1,013,795 in 2019, resulting in a population density of 4,792 people/km? Thu Duc City is identified as a type 1 urban area under Ho Chi Minh City, developed according to a model of innovative, high-interaction urbanization; it serves as the eastern center of Ho Chi Minh City for economics, science and technology, culture, and education and training

Infrastructure:

achieve: wastewater treatment systems, issuing land use rights certificates, waste collection and transportation, improving the rate of processing applications for citizens, and the rate of citizen satisfaction with administrative procedures

intersect: District 2, District 9, District 12, etc Close to the consumer market: the consumer segment in Thu Duc City is diverse due to a dense population and the

presence of university villages, attracting many students from various places Close

to raw material sources: Thu Duc City is a distribution hub for goods, wholesale items, and diverse raw materials, making it convenient to establish a vegetarian restaurant in the Thu Duc area, as it is near raw material sources, facilitating inventory procurement

2 Restaurant Design

Facade:

The store facade is beautifully designed with a large sign and logo The sign design is very simple and rustic, using materials that convey an elegant, sophisticated, and pure beauty The sign includes the brand name, address, and contact hotline

Interior:

Figure 2 Interior illustration The image above is an interior space of a vegetarian restaurant It features a modern design, combining materials such as wood and glass The ceiling is decorated with black and white photos, creating a cozy and artistic atmosphere The lighting system uses pendant lights to highlight and enhance the beauty of the space

The dining area includes rectangular wooden tables with brown cushioned wooden chairs (for groups of 4, 6, or 8) This area is separated by vertical wooden slats, providing privacy and warmth Overall, this space embodies a modern, luxurious style while still maintaining a warm and comfortable feel for customers

Customer dining space:

The tables and chairs are produced by An Ngoc Dien Interior Design and Construction Company, a reputable and quality company in the design industry, introduced by An Cuong Wood Working JSC The quality of the tables and chairs ensures longevity, helping to save costs on replacements and maintenance

The design of the tables and chairs aligns with the vegetarian restaurant style, creating a cozy, comfortable, and refined space that helps customers feel at ease and connected The colors and shapes of the tables and chairs also enhance natural light, making the space airy and pleasant

Table design:

Each table is designed to accommodate 4-6 customers This not only creates a comfortable space for guests but also optimizes the area and the number of customers that can be served at any given time

Each table will have a tablet to help customers order quickly and easily choose the products they want to enjoy This also helps reduce waiting time and speeds up service

In addition to the menu, each table will have a napkin holder, convenient for customers and also helps maintain cleanliness in the dining area

Space arrangement:

Tables and chairs will be arranged scientifically, ensuring that movement between tables

is not obstructed, making it easy for customers and staff to move around

The space between tables will also be wide enough to give customers a comfortable feeling and avoid being cramped

The seating area of the vegetarian restaurant will provide customers with a comfortable and enjoyable experience, helping to attract customers and leave a lasting impression for future visits

Frozen area:

ingredients and products fresh

stable temperature inside the freezer, keeping ingredients fresh

of ingredients suitable for the store's needs and avoid running out of supplies during peak days

there should be a clear division between the storage area for raw materials and the area for finished dishes The Sanaky freezer often has multiple compartments and shelves, making it easier to categorize and store

store establishes a cleaning and inspection schedule at least once a month Especially, defrosting and cleaning the compartments, removing any mold, dirt,

temperature of the freezer is also important, ensuring it is always at the ideal level for food preservation

e Energy saving: Thanks to Inverter technology, this freezer not only operates efficiently but also saves electricity, helping to reduce costs for the store in the long run

Payment Area

Figure 4 Management and Payment Software: Protech PA-6980 Normal Stand Touch POS

Terminal Order Management: Users can quickly enter orders through the touchscreen Orders are stored in the system for easy lookup and reference later Revenue Check: With this feature, managers can track daily, weekly, or monthly revenue This helps the restaurant gain an overview of business performance Integration of online payment methods such as: QR code: Nowadays, payment via QR code has become popular Customers simply scan the QR code with their mobile phones to make payments E-wallet services: With the development of technology, many users have chosen e- wallets as a convenient payment method The management software needs to integrate with popular e-wallet services to meet customer demands

Restroom Area:

Choosing Shome sanitary equipment store as the supplier for the restroom area in the vegetarian restaurant not only requires meeting hygiene standards but also creating a spacious and clean environment Therefore, we pay special attention to this area Men's and women's restrooms are separated and clearly marked There are directional signs and gender signs on the doors Each restroom needs to have at least

2 toilets, a handwashing sink, soap, toilet paper, and a covered trash can

+ Toilet: Premium one-piece Toto MS885DT8 (9,970,000 VND/1 unit)

+ Sink shelf: 5,800,000 VND

+ Toilet paper: Wholesale from Bless You A Lavie (18,000 VND/10 rolls) + Trash can: FITIS small square stainless steel trash can SPS1-901-inox-15L (500,000 VND/1 unit)

Decoration: Walls and floors should be easy to clean Use mirrors, paintings, or small plants to create a pleasant atmosphere Accompanied by lighting that ensures sufficient brightness but does not cause glare or discomfort for users

Handwashing sink: Choose Navier N420 white ceramic under-counter sink (1,800,000 VND/1 unit) It is placed in a visible area when exiting the restroom, making it easy for customers to wash their hands after using the restroom The sink is spacious with a water faucet, liquid soap, and paper towels or a hand dryer Additionally, there is a mirror above the sink for customers to check themselves Hand dryer: Located near the sink, easily visible and user-friendly An automatic hand dryer, energy-saving and quick-drying

Parking area:

The parking area is specially designed to serve the customers of the vegetarian restaurant It is conveniently located near the main entrance of the restaurant The layout accommodates both cars and motorbikes when customers arrive at the restaurant

- Canopy:

The canopy is made of waterproof and UV-resistant materials, protecting vehicles from rain and sun With a large enough size to cover the entire parking area, it ensures that customers’ vehicles are always protected under the canopy The canopy has an elegant appearance, matching the overall design of the vegetarian restaurant The colors are chosen to harmonize with the main colors of the restaurant

- Security staff:

Uniform: The staff wear the restaurant's official uniform, which consists of a polo shirt with the restaurant's name and logo, a safety helmet, and black trousers

LED Lighting: Choose neutral color tones and soft lighting to create a luxurious and high-end feel for the vegetarian restaurant Warm white light is perfect as it attracts attention and enhances appetite

Air Conditioning: Create a comfortable environment for customers, typically maintained at 25°C - 27°C

Signage and Directional Signs: Create an attractive and consistent sign to catch the customers’ eyes, creating a desire to stop by and enjoy the restaurant's dishes Notably, the sign should feature the store's logo to help customers remember the restaurant's name more easily

Display Menu: Integrate the menu and ordering directly on tablets provided at each dining table

Store Decoration: Use warm and bright color tones, ensuring the lighting 1s always in optimal condition, with artwork, patterns, and designs related to the brand that align with the pure vegetarian style Choose easily visible items that are not cluttered, along with artistic mirrors and reasonable interior design (tables, chairs, flowers, etc.) to create a comfortable, attractive, and appealing atmosphere for customers Additionally, arrange speakers to play songs about Buddhist teachings or vegetarian themes

Place 5-6 pots of plants in each store to create a green space, using plants such as red philodendron, jade plant, and ivy, with pots suitable for decoration

Water source: The main water source is supplied primarily from the Thu Duc Water Plant located in Linh Trung Ward, Thu Due City The Thu Duc Water Plant monitors water quality using a direct measurement system and manages quality according to ISO 9001:2008 standards Therefore, the water sourced from the plant is safe and meets the regulatory standards for direct consumption at the tap The water supply and drainage system is good and stable

Input factors

Food ingredients

a) Supply sources (vegetables, tubers, fruits, various vegetarian spices)

- Fresh produce: Vegetables and fruits should be sourced from reputable farms to ensure freshness and safety

- Packaged foods: Products like beans, seeds, and spices must also be carefully selected

- Types of food: A variety of vegetables, grains, legumes, and spices is necessary

to create appealing dishes

- Signature dishes: There should be signature dishes from different cultures to attract a wide range of customers

d) Costs:

- Budget: Analyze input costs to ensure profitability for the restaurant

- Affordability: Choose ingredients that align with the budget of the target customer demographic

e) Seasonality:

- Seasonal foods: Use seasonal ingredients to ensure freshness and reduce costs f) Food safety:

- Quality checks: Ensure ingredients meet food safety standards

- Certification: Choose suppliers with food safety certifications