This document outlines the concept and operational plan for an independent coffee shop called Café Latte. The key details include: - The coffee shop will be located in Jinnah Park, Rawalpindi and will provide high quality coffee, snacks and a comfortable atmosphere for guests. - It will have separate departments for administration, kitchen, accounts, security and more. The coffee shop will serve items like coffee, mocktails and snacks. - The operational strategy is to provide finest quality coffee and food according to food safety standards while maintaining an exclusive environment and good service. - Detailed plans are provided for the kitchen, bakery, pantry, display areas and more along with required equipment and staffing

1. Independent Coffee Shop Concept
And Operational Plan
Logo
Cafélatte
From Concept to Operation
Best latte Coffee in Town!
Exquisite Place for Coffee lovers
Jinnah Park, Rawalpindi, Tel: 051-xxxxxx, Fax: 051-xxxxxxx

2. Zahid Aziz Khan June 2014
tpecnoC
Name: Café Latte / Café Aroma (Proposed)
Location: Jinnah Park, Rawalpindi
Mission Statement: To cater elite class guests in exclusive environment
Concept: To provide finest quality latte coffee, hot & cold beverages with
Snacks in a comfortable atmosphere with emphasis on fresh
ingredients, tasty food, clean & hygienic environment to
accommodate valued guests.
Slogan: Best Latte Coffee in Town!
Main Depts: Admin, Kitchen, service staff, Accounts, Engineering, and
Security.
F&B: Coffee shop, Mock tail bar, Ala carte display Kitchen,
stewarding & Store.
Security: Security officers, Guards and Valet parkers.
Office equipments
& Furniture: Computer, Printers, phone and table & chair, Fax machine,
Photo copier, office cabinets.

3. Organizational
Bye laws: To be planned
Sales & marketing
Plan: To be submitted
Coffee shop
Menus: Attached
Required
Stationary: Menu, Disposable, Tissue paper, Carry Bags etc
Operational Strategy: To provide finest quality latte coffee, hot & cold
beverages, Ice cream and snacks items in modern style
Coffee shop with exclusive environmental experience and
courteous services according to HACCP standards.
Staff cafeteria: For staff to have their meals
Kitchen Uniforms: Black chef Coat, Check pants, Chef hat, scarf and
apron.
Wash rooms: Separate for ladies and gents.
Furniture &
Fixture: Modern and of finest quality.
Display Kitchen: For preparing menu items, doing mis en place, storing marinated
And prep food, Foods pick up point, fixed shelving, pantry area.
Equipments
Required: Stoves, griddles, Deep fryers, salamander, meat grinder,
Infra red lamp table, prepping tables, refrigerated steel cabinets,
fridge, deep freezers. Kitchen utensils.
Bakery Area: commercial baking ovens, large chillers, prepping tables, fixed
shelving, dough machines. Kitchen utensils.

4. Pantry area: To prepare cold sandwiches and salads.
Equipments
Required: Prepping tables, meat slice machine, toasters, Refrigerated steel
Cabinets, juicer, blinder, micro ovens.
Display Kitchen: Gas grill, prepping tables, cabinets, Refrigerated steel
cabinets, fringe, deep freezers, kitchen utensils.
Main Store: grocery store for all kitchen supplies.
Chillers: At least three 1 for meat, 1 for vegetable and 1 for beverages
Receiving area: back area to receive kitchen supplies.
Dish Washing
Area: For dish washing Pot washing, Separate for café.
Required
Equipments: Dish washing sinks, stacking tables, bus tubs, plastic
Racks for glasses and crockery.
Stewarding
Depts. For all dish washing and general cleaning.
Purchaser: To purchase all groceries and food items plus other depts.
requirements.
Estimated Project
Cost: xxxxxxxxxxxxx
Estimated Sales: xxxxxxxxxxxxxx

5. Italian style Coffee shop
Seating Capacity: 100 to 120 Proximately
Theme: Relaxing atmosphere with light snacks, in-house Music,
LED TV & wi fi facility with exotic hot & cold beverages.
Out door
Seating: 30 to 35 pax seating with exclusive outdoor furniture.
Café Menu: Continental Snacks, low calorie food with latte Coffee and
Exotic mock tail drinks.
Ice Cream Parlour
Menu: To be made separate
Hi Tea: Elaborate Hi tea set up in afternoon.
Required
Crockery: Stylish square and rectangular crockery.
Sliver: Dull finish Stainless Steel Victorian style
Glasses: Goblets, highball, cordial and rocks
Table ware: Fancy square glass flower vases and supplement.
Table Mats: Paper mats with logo / table cloth / wooden strips mat
Staff Uniforms: Black pants, Beige color shirt, beige bow and black west.

6. Captain uniform: Same with tuxedo jackets
Required Staff: 2 captains and 4 waiters
Mock tail Bar Counter
Set up: layout of a complete hot and cold beverage bar. Full display
Of different glasses like Goblet, Hall ball, Tulip, sherry, juice
and Champagne. Bottles of non alcoholic wines like white, red
and Rose. Exotic tin visi drinks and tropical can juices along
fresh juices.
Menu: will include complete range of latte coffee, espresso, cappuccino
and Turkish coffee, hot & cold coffee. Flavored tea exotic
tropical juice drinks like Pina-colada, daiquiris, fresh juices,
slush, smoothies and blast and Ice cream parlour.
Required
Equipments: Espresso coffee machine, cappuccino machine, juicer blender,
Ice cube machines, Ice crushing machine, Slush and juice
dispenser,
And bar utensils.
Glasses: Goblets, highball, cordial and rocks, Tulip, sherry, juice
And Champagne.
Décor: Front inverted glass racks, imported non alcoholic wines,
Cold drink cans and tropical juices tins.
Staff Uniforms: Black pants, Beige color shirt, beige bow, check apron
And paper caps.
Required Staff: 2 bartenders and 2 helpers

7. Required Vehicles: staff van, purchase, pick up
Staff training
Program: 2 to 3 weeks of every department.
Fire Extinguishers
& Fire Alarm system: Required in all concern areas.
Alternate Electricity
Option: 100 KVA Generator to support full load.
Fumigators
Pest Control: Regular fumigation required on monthly bases.
Interior
Decoration: Proper color scheme with ambience is required in all guests
Area, Paintings, Planter etc
Soft Opening: Prior to commercial operation soft opening is
Recommended to check operational discrepancies
And give time to staff to adjust in new environment.
Conclusion
The success of the business will depends upon adequate provision of funds,
professional layout organizational structure, precise implementation of
operation and production systems with well-defined image, proper training of

8. the staff, establishing high standards of food quality, courteous service,
cleanliness, strong management and aggressive marketing strategy.
Basic Layout Criteria & operational standards of the Coffee shop
 Easy and spacious accessibility to the place from the park.
 Easy visibility of the place from all sides or sign indication to approach
comfortably to the place.
 Ample supply of the main utilities like waster, gas, electricity according to
required capacity, supply and pressure.
 Proper drainage system to avoid any blockade and congestion.
 Maximum in-house amenities and facilities for guests.
 Easy and comfortable accessibility for guests to all guests’ areas, special
arrangement for handicap and special guests.
 Maximum security of the guests and their belonging like language, valuable,
vehicles at all time.
 High standards of hygiene, cleanliness and bacteria free environment in
space, food, utensils, linen, service & kitchen personal and other in house
amenities.
 Proper protection of all guest again dust, fire, smoke, food contamination,
excessive temperature, pests, bacterial & contagious diseases.
 Allocated parking lot space for coffee shop guests.
 Valet Parking is recommended.

9. Internal Operation and Production systems of the Coffee
Shop
 Policy and procedure / bye laws of the organization for all employees
To be established by Admin department.
 Employment record of all employees will be maintained in Admin
office.
 System of monitoring and recording sales and dispersing of expenses in
accounts department.
 Production and Operation system of kitchen.
 Proper system of Prepping, marinating and storing of food items in the
kitchen. HACCP standards to follow.
 Receiving, storing and issuing system and inventory system.
 Service providing system and maintenance of high hygienic standards of
service department. HACCP standards to follow.
 Checklist system for opening and closing of all outlets.
 Proper garbage disposal system and schedule.