FURNITURE MODERN BLACK RECTANGLE DINING TABLE Length:78cm x Width: 88 cm 51
FURNITURE A simple yet functional design. Round table, dark gray top and black frame with four legs on the bottom of leg is an eyelet for holding items. Height: 75 cm Diameter: 70 cm 52
FURNITURE Walnut Bar Table and Bar Chairs Height: 30 Bar Height Length: 15 Depth: 15 53
FURNITURE A sideboard with two doors and two drawer, made of oak wood in a dark brown color with a black frame. Drawer width : 51 cm Drawer depth (inside): 32 cm 54
A Modern Grey Cashier Table FURNITURE 55
A SET OF BLACK CUTLERY & STAINLESS STEEL CHOPSTICKS TABLEWARE 56
WATER GLASS TABLEWARE 57
WHITE CROCKERY SALT AND PEPPER SHAKERS TOOTHPICK HOLDER PAPER NAPKIN CUTLERY TRAY TABLEWARE 58
DISH PLATE 59
PLACE MAT TABLESETTING (FOR TWO PEOPLE) 60
Our bar concept aims to enhance the dining experience by offering a wide range of beverage options that perfectly complement our delicious Korean cuisine. Whether customers prefer a refreshing cocktail, a craft beer, or mixing the drinks yourself, our bar will havesomething to satisfy every taste. We are designed to create a modern and stylish atmosphere, offering a contemporary space where guests can enjoy their drinks in a sleek and sophisticated setting. The design elements will be carefully curated to reflect a trendy and upscale ambience, attracting patrons who appreciate a chic and cutting-edge bar experience. BAR CONCEPT 61
Beerenthusiasts will be delighted with our curated selection ofcraft beers. We will showcase a variety of local and internationalcraft breweries, offering guests the opportunity to explore a range of unique and flavorful brews. From hoppy IPAs to smooth stouts, our beer menu will cater to different tastes and preferences. As a nod to Korean culture, our bar will feature a selection of Korean soju, a traditional distilled spirit. Whetherenjoyed neat or in a cocktail, Korea soju will provide an authentic and distinctive drinking experiencefor those seeking a taste of Korea. DRINKS CONCEPT BEST RECOMMENDATION 1.Flavour Soju + Beer + Soda water 2.Original Soju + Beer + Soft drink 62
Our talented mixologists willcraft a selection of signaturecocktails that showcase creativity and innovation. Drawing inspiration from both classic and modern flavour profiles, thesecocktails will feature premium spirits, fresh ingredients, and uniquetwists. Guestscan expect a delightful fusion of flavours, meticulous presentation, and a memorable drinking experience with every sip. For thoseseeking non-alcoholic options, our bar will offer a variety of refreshing mocktails. These expertly crafted beverages willcombinefresh fruits, lime, and other flavorful ingredients to create mocktailcreations that arejust asenticing and enjoyable as their alcoholiccounterparts. Guests can enjoy thesamelevel ofcomplexity and artistry in their mocktailchoices. DRINKS CONCEPT Our modern and stylish bar will offer a diverse selection of beverages to cater to a widerange of preferences. Guestscan choosefrom an array of options, including beer,cocktails, mocktails,coffee or tea, Korea soju, and soft drinks. Thisextensive beverage menu ensures that thereis something for everyone, whether they prefer alcoholic or nonalcoholic options. 63
BAR OPERATING EQUIPMENT ROCKS GLASS COCKTAILS GIN SLING STRAWBERRY MOJITO PEACH MOJITO MANGO MARGARITA PEACH MARGARITA MARTINI GLASS COCKTAILS MANGO DAIQUIRI PASSIONFRUIT DAIQUIRI STRAWBERRY MARTINI HURRICANE GLASS MOCKTAILS YUZU VIRGIN VIRJITO GRAPEFRUITS VIRJITO CUCUMBER KIWI VIRJITO MINTY MANGO MOCKTAIL STRAWBERRY & PEACH SODA BALLOON GLASS SMOOTHIE MANGO PASSION FRUIT YUZU ORANGE STRAWBERRY GRAPEFRUITS 64
BAR OPERATING EQUIPMENT SOJU JINRO SOJU GRAPEFRUIT SOJU PEACH SOJU COFFEE CUP AND PLATE MOCHA CAPPUCCINO LATTE FLAT WHITE ESPRESSO LEMON TEA YUZU TEA GREEN TEA COLLINE GLASS COKE COKE ZERO SPRITE FANTA GINGER ALE STRAWBERRY JUICE MANGO JUICE BEER GLASS CORONA BEER HITE TERRA 1664 65
Integration into service 01 Training staff to utilize tools and remember the recipe 02 Developing SOPs in order to maintain the consistency and quality of drinks 03 Developing the guidelines for cleaning and maintenance of all related machine 04 Using a POS system to streamline order processing and ensure the quality of service 05 Designing the cleaning routine and sanitization to uphold cleanliness standards 66
FOH BOH Our staff uniforms reflect a modern and fashionablestyle, designed to enhance the overall aesthetic of our restaurant. Each uniform is personalized with thestaff member's name, adding a personalized touch. For our Front of House(FOH) team, we havecarefully crafted a sleek and stylish uniform thatcomplements the dining experience we offer. In contrast, our Back of House(BOH) uniform includes a black t-shirt accompanied by an apron,combining practicality with a touch of professionalism. 67
BACK OF HOUSE (BOH CONCEPT)
Our menu design showcases a captivating cover page and incorporates appealing graphics on page 2. It follows a cart la menu concept, featuring a variety of delectable options. The menu is thoughtfully organized into sections such as appetizers, deep-fried delights, main courses, and desserts. To cater to vegetarian preferences, we offer choices like Kimchi pancake and bibo,creatively renaming dishes for a unique touch. Furthermore, our menu is availablein both Chinese and English to accommodate a wider range of guests. In addition to our food menu, we have an enticing drink menu that includes a selection of mocktails,cocktails, smoothies,coffee, soju, beer, and a range of soft drinks likecola and juices. During lunch hours, we offer a specially designed lunch set menu comprising one appetizer, one main course, one dessert, and a soft drink. However, guests who prefer to order from the à la carte menu are welcometo do so, providing them with flexibility and choice. MENU DESIGN 69
SE ULMATE SINCE 2024 Seoulmate Flavour, Soulmate Experience
APPETIZER 韓式醃蘿蔔捲 Korean Pickled Radish Rolls 蘇眉煎蛋捲 Korean Rolled Omelet 香腸年糕串 Rice Cakes & Sausage Skewers $68 $68 $78 Handmade Dip Dip Sauce +$20 (Soy Garlic/Korean BBQ/Nacho Cheese/Gochujang) 辣炒年糕 Spicy Fried Rice Cake 泡菜煎餅 Kimchi Pancakes 海鮮煎餅 Seafood Pancakes $88 $88 $98 SEOULDEEP FRIED 韓國餃子 Korean Dumplings 炸紫菜捲 Fried Seaweed Rolls 蛋黃醬吞拿魚炸肉餅 Mayo Tuna Patties $68 $68 $78 韓國熱狗Korean Hotdog 炸半雞 Fried Boneless Half Chicken 炸全雞 Fried Boneless Whole Chicken $88 $128 $238
Please inform us of any food-related allergies as your well-being and comfort are our greatest concerns. VEGETARIAN Subject to 10% service charge 韓燒牛小排 Braised Beef Short Ribs Served w/ Rice $228 厚有脆五花肉配年糕 Braised Pork Belly w/ Korean Rice Cake $208 韓式海鮮忌廉扁意粉 Creamy Korean Seafood Linguine $168 泡菜海鮮湯 Kimchi Seafood Soup w/ Rice $138 Seoul菜飯 Korean bibimbap $98 蘇眉辣炒雞配泡菜炒飯 Spicy Stir-Fried Chicken w/ Cheese Kimchi Fried Rice $158 韓式牛骨湯 Beef Short Ribs Soup w/ Rice $128 燒豬腩片泡菜意大利飯 Sliced Pork Belly w/ Kimchi Risotto $158 MAIN 綠冰掌 Korean Green Tea Shaved Ice $88 柚子韓冰掌 Yuzu Shaved Ice $90 甜蜜蜜 Strawberry Shaved Ice $98 Seoul梳乎 Soufflé $80 DESSERTS. Oreo韓冰掌 Oreo Shaved Ice $85 Seoul太軟 Chocolate Molten Lava Cake $88
Please inform us of any food-related allergies as yourwell-being and comfort are our greatest concerns. MAIN COURSE $ 1 2 8 P E R P E R S O N 式海鮮忌廉 意 + $10 Braised Beef Short Ribs Served With White Rice OR 眉辣 雞 泡 Spicy Stir-Fried Chicken w/ Cheese Kimchi Fried Rice OR Seoul Korean bibimbap DRINK (SOFT DRINK) SPECIAL DRINK + $15 LUNCHMENU APPETIZER 海鮮 + $10 Seafood Pancakes OR 辣 年 Spicy Fried Rice Cake OR 國 ⼦ Korean Dumplings VEGETARIAN Subject to 10% service charge
$38 $38 $38 $38 $38 $38 $38 $38 $38 $38 MOCKTAIL SOJU & BEER SMOOTHIE OTHER YUZU VIRGIN VIRJITO GRAPEFRUITS VIRJITO CUCUMBER KIWI VIRJITO MINTY MANGO MOCKTAIL STRAWBERRY & PEACH SODA RICE WINE JINRO SOJU GRAPEFRUIT SOJU PEACH SOJU CORONA BEER HITE TERRA 1664 APPLE CIDER COKE COKE ZERO SPRITE FANTA GINGER ALE STRAWBERRY JUICE MANGO JUICE LEMON TEA YUZU TEA GREEN TEA $88 $88 $88 $88 $68 $75 $75 $80 $80 $80 $78 $78 $78 $78 $78 $78 $78 $78 MANGO PASSION FRUIT YUZU ORANGE STRAWBERRY GRAPEFRUITS DRINK COCKTAIL GIN SLING STRAWBERRY MOJITO PEACH MOJITO MANGO DAIQUIRI PASSIONFRUIT DAIQUIRI MANGO MARGARITA PEACH MARGARITA STRAWBERRY MARTINI COFFEE $55 $48 $48 $48 $38 MOCHA CAPPUCCINO LATTE FLAT WHITE ESPRESSO $98 $98 $98 $98 $98 $98 $98 $98
$48 $48 $48 $48 $48 $58 $58 $58 $58 $58 MOCKTAIL SOJU & BEER SMOOTHIE OTHER YUZU VIRGIN VIRJITO GRAPEFRUITS VIRJITO CUCUMBER KIWI VIRJITO MINTY MANGO MOCKTAIL STRAWBERRY & PEACH SODA RICE WINE JINRO SOJU GRAPEFRUIT SOJU PEACH SOJU CORONA BEER HITE TERRA 1664 APPLE CIDER COKE COKE ZERO SPRITE FANTA GINGER ALE STRAWBERRY JUICE MANGO JUICE LEMON TEA YUZU TEA GREEN TEA $98 $98 $98 $98 $98 $80 $80 $88 $88 $88 $88 $88 $88 $88 $88 $88 $88 $88 MANGO PASSION FRUIT YUZU ORANGE STRAWBERRY GRAPEFRUITS DRINK MENU COCKTAIL GIN SLING STRAWBERRY MOJITO PEACH MOJITO MANGO DAIQUIRI PASSIONFRUIT DAIQUIRI MANGO MARGARITA PEACH MARGARITA STRAWBERRY MARTINI COFFEE $65 $58 $58 $58 $58 MOCHA CAPPUCCINO LATTE FLAT WHITE ESPRESSO $108 $108 $108 $108 $108 $108 $108 $108 HAPPYHOUR 9.30PM-11.30PM
1. Kitchen Scale 2. Measuring Jug 3. Measuring Spoons 4. Measuring Cups Measuring Tools: 1.Mixing Bowls 2.Gastronorm(GN) Trays Containers KITCHEN SET UP & UTENSILS WEHAVE DIVIDED THE UTENSILS INTO 5 DIFFERENT TYPES 77
KITCHEN SET UP & UTENSILS CUTTING TOOL PLASTIC CHOPPING BOARD (COLOR: WHITE, GREEN, RED, BLUE, YELLOW) CHEF’S KNIFE, BREAD KNIFE PARING KNIFE, BONING KNIFE VEGETABLE PEELER, SCISSORS COOKING UTENSILS POT (STOCKPOT, SOUP POT) FRYING PAN , TAMAGOYAKI PAN SAUCEPAN, RICE COOKER, LADLE GRATER, TONGS WOODEN SPOON OTHERS COLANDER, SIEVE ,CAN OPENER SQUEEZER, WHISK, SPATULA GRILL SCRAPER, BAMBOO CHOPSTICKS, FORK, SALAD SPINNER SQUEEZE BOTTLE, SEASONING TRAY SHARPENING STEEL , OVEN MITT TIMER, TOWEL 78
COMPACT COMBINE STEAMER 6 STANDING GAS COOKER WITH OVEN DEEP FRYER COOKING MACHINE 79
ICE MACHINE WASHING MACHINE WORKING TABLE WITH REFRIGERATOR FUNCTIONAL EQUIPMENTS 80
UPRIGHT CHILLER AND FREEZER (2 DOORS) UPRIGHT CABINET KITCHEN VENTILATOR SINK FUNCTIONAL EQUIPMENTS 81
FOOD SLICER ICE SHAVER MICROWAVE WAFFLE MACHINE FUNCTIONAL EQUIPMENTS 82
Deep Fry 韓國餃子 Korean Dumplings 炸紫菜捲 Fried Seaweed Rolls 蛋黃醬吞拿魚炸肉餅 Mayo Tuna Patties 蛋黃醬吞拿魚炸肉餅 Mayo Tuna Patties 韓國熱狗Korean Hotdog Sautéed 韓式海鮮忌廉扁意粉 Creamy Korean Seafood Linguine Seoul菜飯 Korean bibimbap 蘇眉辣炒雞配泡菜炒飯 Spicy Stir-Fried Chicken w/ Cheese Kimchi Fried Rice 辣炒年糕 Spicy Fried Rice Cake WEHAVE DIVIDE THE DISHES INTO 6 DIFFERENT TYPES OF COOKING METHODS COOKING METHOD Pan Fry 蘇眉煎蛋捲 Korean Rolled Omelet 泡菜煎餅 Kimchi Pancakes 海鮮煎餅 Seafood Pancakes Seoul梳乎 Soufflé 83
Stew 韓式牛骨湯 Beef Short Ribs Soup w/ Rice 泡菜海鮮湯 Kimchi Seafood Soup w/ Rice COOKING METHOD Braised 燒豬腩片泡菜意大利飯 Sliced Pork Belly w/ Kimchi Risotto 厚有脆五花肉配年糕 Braised Pork Belly w/ Korean Rice Cake 韓燒牛小排 Braised Beef Short Ribs Served w/ Rice Baked Seoul太軟 Chocolate Molten Lava Cake 84
Access Control System staff-only area back-of-house, side entr SAFETY & SECURITY Security Cameras surveillance cameras POS systems Entrance Safe Cash Handling Strategies Transfer cash from POS terminals Employee closing shift training Employee Screening Background check Code of conduct 85
Cutting Board Color-coding system Red: Raw meat Blue: Raw seafood Green: Vegetables and fruits Yellow: Poultry White: General purpose(e.g., bread, cheese) Fire Safety a fireextinguisher a smoke detector a fire blanket Safe Storage of Utensils Store knives and other sharp objects in designated block/drawer Do not leave utensils or sharp objects near theedge ofcountertops SAFETY & SECURITY 86
21. 10. Serving table 11. Sink 12. Oven 13. Waffle Machine& 14. Compact Combine Steamer 19. Working Table with Refrigerator 20. Microwave 21. Ice Shaver Machine 1.Triple Sink 2. Washing Machine 3. Drain board 4. 6 Standing Gas Cooker with Oven 5. Deep Fryer 6. Food Slicer 7.Ice Machine 8. Upright Chiller and Freezer (2 Doors) 9. Upright Cabinet FLOOR PLAN - BOH 87
HR RESOURCES
RESTAURANT MANAGER ASSISTANT MANAGER FULL-TIME BARTENDER FULL-TIME SERVER OWNER PART-TIME SERVER FULL-TIME BARTENDER FULL-TIME SERVER PART-TIME SERVER FULL-TIME SERVER PART-TIME SERVER FOH ORGANIZATIONAL CHART 89
Overall strategic direction Financial management Decision-making Owners Ordering ingredients, utensils and equipment as stock is depleted or damaged Conducting payroll activities accurately and on time Assistant Manager Day-to-day operations of the restaurant Staff management Ensuring that the restaurant meets its financial targets Restaurant Manager FOH JOB DESCRIPTION 90
Taking orders Serving food and beverages Providing excellent customer service Server Preparing and serve beverages Managing the bar area Interacting with customers Bartender FOH JOB DESCRIPTION 91
Depending on the net profit (Revenue - cost) Owners HKD 20,000 - HKD 24,000 Restaurant Manager HKD 20,000 - HKD 22,000 Assistant Manager HKD 15,000 - HKD 19,000 HKD $ 70-75 (part-time) Server HKD 17,000 - HKD 19,000 Bartender FOH SALARY RANGE 92
HOT KITCHEN CHEF B O H O R G A N I Z A T I O N C H A R T HEAD CHEF COLD KITCHEN CHEF PART-TIME CHEF PART-TIME CHEF PASTRY CHEF PART-TIME DISHWASHER 93
BOH JOB DESCRIPTION Directing the food preparation process Controlling the food cost and food quality Planning and designing menus Managing the Staffs in different stations Head Chef Preparing all cold food production Assist and support the daily operations Collaborate with the head chef and station chef Maintaining a hygienic kitchen Station Chef (Cold Kitchen) Preparing all hot food production Assist and support the daily operations Collaborate with the head chef and station chefs Maintaining a hygienic kitchen Station Chef (Hot Kitchen) 94
BOH JOB DESCRIPTION Preparing all dessert production Assist and support the daily operations Collaborate with the head chef and station chefs Maintaining a hygienic kitchen Station Chef (Pastry Kitchen) Assist the chefs in different stations Assist the food preparation Support the operations under chefs’ instruction Maintaining a hygienic kitchen Flexibility to work based on the demand Part-time Chef Maintaining a clean kitchen with sanitation standards Collect trash from kitchen areas Remove dispose properly Maintain the daily operation Wash all the utensils after use Part-time Dishwasher 95
BOH Salary Range Head Chef Station Chef (Cold Kitchen) HKD 17,000 - HKD 19,000 Station Chef (Hot Kitchen) Station Chef (Pastry Kitchen) HKD $ 70 - 75/hr Part-time Chef HKD 17,000 - HKD 19,000 Part-time Dishwasher HKD 25,000 - HKD 27,000 HKD 17,000 - HKD 19,000 HKD $ 75 - 80/hr 96
MARKETING PLAN
Enhance customer loyalty Increase the restaurant’s online presence MARKETING OBJECTIVES Provide exceptional customer service Build stronger relationship with customers Share content that is appealing to showcase our special promotions Encourages followers to share and interact 01 02 98
STRENGTHS WEAKNESSES SWOTANALYSIS W 1.A high standard of food and beverage quality S Signature Dish: Braised Pork Belly w/ Korean Rice Cake (厚 五 ⾁ 年 ) Special Dessert: Soufflé (Seoul 乎) 2. A high level of service quality A warm welcome "Annyeonghaseyo" and a farewell "Gamsahabnida Observant and timely in meeting customers' needs 1. Lack of awareness Due to Seoulmate's new opening, the brand may not yet be widely known 2. Deficiencies in operations Considering Seoulmate is a newly opened restaurant, it may not have adequate kitchen equipment and staff training 99
SWOTANALYSIS O OPPORTUNITIES 1. Implement new technologies Promote and market itself more effectively on social media platforms such as Facebook and Instagram 2. Analyzethe market's growth Keep up with current trends to update the food menu periodically T THREATS 1. Highly competitive market Nearby Korean restaurants have been in business for some time and serve similar cuisines, eroding market share 2. Unexpected globalevents Pandemics and natural disasters 100