A.
Product Specification-materials used to create the product, raw materials and sources
1. Restaurant
• Raw Materials:
• Seafood: Sourced fresh from local fishermen or nearby fishing communities.
• Meats: Acquired from local farmers or meat distributors offering high-quality cuts.
• Dairy Products: Milk, cheese, butter, and cream sourced from local dairies or distributors.
•Dry Goods: Rice, pasta, flour, sugar, and spices sourced from food service distributors or local
markets.
• Fresh Produce: Vegetables, fruits, and herbs from local farmers' markets.
2. Coffee Shop
• Raw Materials:
•Coffee Beans:
• High-quality Arabica or Robusta beans sourced locally from Philippine coffee growers (
Benguet or Batangas) or imported from coffee-producing countries like Colombia or Ethiopia.
• Milk and Cream: Fresh and pasteurized dairy from local farms or suppliers.
• Sweeteners: Sugar, syrups, and honey sourced from grocery wholesalers or distributors.
• Baking Supplies: Flour, yeast, eggs, butter, and chocolate sourced from food service
distributors or reputable wholesalers.
3. Bar
• Raw Materials:
• Alcoholic Beverages:
• Wine, beer, and spirits (vodka, gin, rum, whiskey) sourced from trusted liquor distributors.
• Mixers and Ingredients:
• Fresh fruits, herbs (mint, basil), juices, and syrups sourced similarly to restaurant supplies.
• Carbonated beverages from local suppliers or wholesalers.
B. Production/Manufacturing Process (including Work Flow)
1. Procurement of Ingredients
• Step: Sourcing fresh ingredients such as vegetables, meat, seafood, grains, and
spices from local markets, suppliers, or wholesalers.
• Workflow: Orders are placed based on the menu requirements and inventory
levels. Ingredients are received, inspected for quality, and stored properly (refrigerated, frozen,
or in a pantry).
2. Storage and Inventory Management
• Step: Categorizing and storing ingredients based on their type and shelf life.
• Workflow:
• Dry goods are stored in the pantry.
• Perishables are kept in cold storage or freezers.
• FIFO (First In, First Out) inventory management is used to reduce waste.
3. Food Preparation
• Step: Prepping ingredients before cooking. This includes washing, chopping,
marinating, portioning, and arranging tools and utensils.
• Workflow:
• Prep stations are set up with clear roles for staff.
• Recipes are followed to ensure uniformity in portions and flavors.
4. Cooking and Food Production
• Step: Cooking the prepared ingredients according to the menu.
• Workflow:
• Different kitchen stations handle specific dishes.
• Chefs work simultaneously to manage multiple orders while maintaining quality.
• Workstations are organized for minimal movement and maximum efficiency.
5. Plating and Presentation
• Step: Assembling the cooked food on plates or serving dishes, ensuring it aligns
with restaurant standards for aesthetics and portion sizes.
• Workflow:
• The head chef or sous chef supervises plating to maintain consistency.
• Any garnishing or final touches are added before serving.
6. Serving to Customers
• Step: Delivering food to customers while ensuring a great dining experience.
• Workflow:
• Servers collect dishes from the pass.
• Food is served promptly to maintain temperature and quality.
• Servers check customer satisfaction and handle any requests.
7. Cleaning and Maintenance
• Step: Ensuring the kitchen, utensils, and dining areas are clean and hygienic
after each service.
• Workflow:
• Kitchen staff cleans surfaces, washes equipment, and disposes of waste.
• Dining staff cleans tables, replaces linens, and preps for the next service.
8. Workflow Visualization
A workflow in a restaurant can be visualized as a sequence of interconnected tasks:
• Procurement → Storage → Prep → Cooking → Plating → Serving → Cleaning
C. List of Machines, Equipment, Tools, and Furniture
Restaurant Section
[Link] and Equipment
Cooking range and oven
Griddle
Deep fryer
Refrigerators and freezers
Dishwashing machine
Food preparation counters
Pots, pans, and cooking utensils
[Link]
Cutting boards
Knives
[Link]
Tables
Chairs
[Link] Essentials
Plates, bowls, glasses, and cutlery
Coffee Shop Section
[Link] and Equipment
Espresso machine
Coffee grinder
Coffee brewer
Milk frother
Blender
Ice machine
Refrigerator
[Link]
Display case
Counter and cash register
[Link]
Tables
Chairs
Bar Section
[Link] and Equipment
Bar counter
Refrigerators
Ice machine
[Link]
Cocktail shaker and strainer
Jigger
Bar spoons and muddler
Cutting board and knife
Wine opener
Beer bottle opener
[Link]
Bar stools
[Link]
Wine glasses
Beer mugs
Cocktail glasses
D. List of Utensils and Supplies
1. Cooking Utensils
• Pots and pans (various sizes)
• Frying pans/skillets
• Saucepans
• Stockpots
• Woks
• Baking sheets and trays
• Colanders and strainers
• Whisks
• Spatulas (metal, silicone, slotted)
• Tongs (long and short)
• Ladles (soup, sauce, and perforated)
• Wooden spoons
• Mixing bowls (stainless steel, glass, plastic)
• Graters
• Rolling pins
• Measuring cups and spoons
• Kitchen shears
• Peelers (vegetable and fruit)
• Pastry brushes
• Meat mallets/tenderizers
• Thermometers (meat, deep-frying, and general use)
• Can openers
2. Food Prep Tools
• Chef’s knives (various sizes)
• Paring knives
• Bread knives
• Boning knives
• Knife sharpeners or honing rods
• Cutting boards (color-coded for meat, seafood, vegetables, etc.)
• Mandolines or slicers
• Chopping mats
• Food processors
• Blenders
• Immersion blenders
• Juicers (manual or electric)
• Dough cutters/scrapers
• Zesters
3. Serving Utensils
• Serving spoons (solid and slotted)
• Soup spoons or ladles
• Cake servers
• Serving forks
• Pie cutters
• Salad tongs
• Ice cream scoops
• Tea strainers
4. Bar Supplies
• Cocktail shakers
• Jiggers (measuring for drinks)
• Bottle openers
• Corkscrews
• Muddler
• Bar spoons
• Strainers (Hawthorne and fine mesh)
• Ice buckets and scoops
5. Tableware
• Plates (dinner, appetizer, dessert)
• Bowls (soup, salad, dessert)
• Cutlery (forks, knives, spoons – different sizes)
• Glassware (water glasses, wine glasses, cocktail glasses)
• Serving platters and trays
• Napkins (cloth and disposable)
• Table linens
6. Storage Supplies
• Food storage containers (plastic or glass, airtight)
• Ingredient bins
• Shelving units
• Wraps and foils (plastic wrap, aluminum foil, parchment paper)
• Storage racks for cooling or drying
7. Cleaning Supplies
• Dishwashing detergent
• Sponges and scrubbers
• Mops and buckets
• Trash bins and liners
• Sanitizers and disinfectants
• Towels and rags
• Brushes (for grills, ovens, and small utensils)
• Dustpans and brooms
8. Specialized Equipment (Optional, depending on the cuisine)
• Pasta makers
• Pizza peels and stones
• Sushi mats
• Crepe pans
• Tortilla presses
• Rice cookers
E. Plant Size and Plant Location
[Link] Map
Our business, Nautical Nosh, is located in Sitio Nagtabon, Barangay Puerto Princesa City,
Palawan, a serene area 31 km or 45 minutes away from the city center. This location is
renowned for its breathtaking scenery and tranquil environment, making it an ideal tourist
destination. The site's natural beauty enhances the ambiance of our 3-in-1 establishment,
combining a café, bar, and restaurant to offer an unforgettable experience.
F. Building Facilities and Utilities
1. Building Facilities
The design of Nautical Nosh combines functionality and aesthetics, creating an inviting and
cohesive 3-in-1 establishment that features a café, bar, and restaurant. The facilities are tailored
to deliver a seamless and memorable customer experience.
Facilities
• Café Area:
• Comfortable seating arrangements with a cozy atmosphere.
• Large windows for ample natural light, providing an airy and relaxed setting.
• Counter space for ordering and displaying pastries or coffee products.
• Bar Area:
• A well-stocked bar with a stylish counter and comfortable bar stools.
• Dedicated area for live music performances, enhancing the lively atmosphere.
• Functional lighting with an ambient and vibrant design to complement the nautical
theme.
• Restaurant Area:
• Elegant indoor dining space with warm lighting and maritime-inspired décor.
• High-quality seating with crisp table linens for a sophisticated dining experience.
• Outdoor seating area for al fresco dining, offering stunning views of the
surrounding natural beauty.
• Support Areas:
• Fully equipped kitchen for efficient food preparation and cooking.
• Dishwashing area to maintain cleanliness and hygiene.
• Storage rooms for equipment, food supplies, and other essentials.
• Restrooms with a clean and modern design for customer convenience.
• Waiting area for customers during peak times.
• Parking and Accessibility:
• Spacious parking lot for customer convenience.
• Accessible entrances and pathways for individuals with mobility needs.
G. Business perspective
Nautical Nosh is more than just a dining establishment; it's a lifestyle destination that merges
culinary excellence, exceptional ambiance, and sustainability.
Our unique business concept—a 3-in-1 café, bar, and restaurant-caters to diverse customer
needs while embracing the natural beauty and cultural heritage of Puerto Princesa, Palawan.
