The Leahi at The Diamond Head Resort:

The Leahi

Business Plan

4303 Diamond Head Rd,

Honolulu, Hawaii 96816

Table of Contents
Authors . Page 4
The Leahi Restaurant Department .. Page 5
Executive Summary .. Page 6
The Leahi Management and Key Staff ... Page 7-8
Organizational Chart . Page 9-10
Resources .. Page 11
Payback (ROI) ..... Page 12
The Diamond Head Resort Mission Statement ... Page 13
The Leahi Vision Statement ..... Page 14
Service Concepts ... Page 15
Industry Trends ..... Page 16

The Leahi

Table of Contents
Competitive Analysis .... Page 17
The Proud Peacock Restaurant at Waimea Valley ... Page 18
Roys Hawaii (Restaurants) Page 19
Ruths Chris Steak House .... Page 20

Operation Details ... Page 21

Work Flow ... Page 22-23
Standard Operating Procedure (Cash Controls) Page 24-27
Salaries & Wages Page 28
Department Budget .. Page 29
Appendix Page 30-32
Reflection . Page 33

The Leahi

Authors
Jason Nagamine

Vercel Lyn Simon

Reo Kitano

Executive Chef

Restaurant Manager

Assistant Manager

The Leahi

Alexander Lee

Hinata Oe

Assistant

Assistant

The Leahi Restaurant

Department
To provide food and beverage services
to EXTERNAL and INTERNAL
customers of the Diamond Resort
Assist customers in understanding
MENU items and food PREPARATIONS
Provide food and service as
advertised. BETTER is always an
option
Ensure the customer is HAPPY with
the service. If not, find out why and
RESOLVE to ensure customer
satisfaction

The Leahi

Store

food and beverage within

the REQUIREMENTS of state
HEALTH REGULATIONS
Order food and beverage at the
RIGHT QUALITY for the PRICE
POINT
Continuous TRAINING to ensure
service quality is at set
STANDARDS
TRAIN personnel in FOOD
SERVICE and SAFETY

Executive
Summary

The Leahi Restaurant is a fine dining establishment with the stunning view of Diamond
Head. The purpose of the Leahi is to bring an environment where guest satisfaction is
the highest priority. We plan on bringing the highest quality local products to bring
high class dishes that represent Hawaii. With a talented core staff with over 20 years
of restaurant experience, the Leahi will bring quality and excellence to the resort.
We plan on bringing the best kitchen technology for our chefs to create new and
innovative dishes. The interior will show the essence of Hawaii with a touch of fine
dining chic. Our staff will have the knowledge and respect for the food we serve and
training that will make them the best in the restaurant community.
We will need $1.2 million for overhaul, equipment, and startup capital to hire new staff
and procure consumables for operation. We will also ask the resort for a 6 month grace
period on rent as to buffer initial startup. With current calculations on average check of
$60 and average covers of 150 a night.
With current projections and intended goals, we plan on paying off any investments in
a 5 year timeframe.

The Leahi

The Leahi Management and Key

Staff
Restaurant Manager

Assistant Manager

Education:

Education:

BPS in Culinary Arts Management

from The Culinary Institute of America

AS in Business Administration from

Kapiolani Community College

Work Experience:
Restaurant manager at Mizu Sushis
for 1 year, Restaurant manager at
Sushi Murayamas for 2 years,
Restaurant manager at Morimoto
Waikikis for 3 years

The Leahi

Work Experience:
Host at Chais Waikiki Hawaiian Fusion
Restaurant for 1 year, Server at Chais
Waikiki Hawaiian Fusion Restaurant for 3
years, Assistant manager at Chais Waikiki
Hawaiian Fusion Restaurant for 3 years

The Leahi Management and Key

Staff
Executive Chef

Assistant/Intern

Education:

Education:

AOS in Culinary Arts from The

Culinary Institute of America

Student at Kapiolani Community

College

Work Experience:
Chef at Antica Ristorante for 3 years,
Chef de Partie at Li-Lis for 3 years,
Sous Chef at Li-Lis for 2 years,
Executive Chef at dk Steak House for
4 years

The Leahi

Assistant/Intern
Education:
Student at Leeward Community
College

The Leahi

Organizational
Chart

Guests
Host/HostessServersBartenderBussers
AssistantAssistant Manager
Hinata Oe
Reo Kitano
Restaurant Manager
Vercel Lyn Simon

Chef

Chef

Sous Chef
Executive Chef
Jason Nagamine

Director F&B

The Leahi

Chef

Assistant
Alexander Lee

Equipment:

Resources

Gas Oven/Fryer, Work table, Beverage Equipment, Supplies

Furniture:
Table & Chair Set, Lights, Menu board, Signs
Labor:
Wages
Food:
Some supplies

The Leahi

Payback (ROI)
ROI = ($1,417,397 - $1,181,164)

$1,181,163
ROI = 20%

The Leahi

The Diamond Head

Resort Mission
Statement
To create an environment where
ultimate guest satisfaction is our
highest
priority.
The Leahi

The Leahi Vision

Statement
Quality, Knowledge, Excellence:
Its how we serve.

The Leahi

Service Concepts
QUALITY

SERVICE

Provide FRESH, LOCALLY

GROWN products to our
customers

KNOWLEDGE

Have servers GREET

customers by name with
utmost RESPECT and
COURTESY

Have servers share the

HISTORY of Diamond
Head and INSPIRATION of
food dishes

EXCELLENCE

ATMOSPHERE
Provide local HAWAIIAN
INSPIRED APERITIFS at
the beginning of the meal

The Leahi

Presenting the view of

Diamond Head with
QUALITY, PERSONALIZED
SERVICE

Eco is the New Reality

Eat with your Eyes

Poke

SUSTAINABILITY EVOLVES FROM

BEING GOOD FOR THE BOTTOM
LINE TO BEING A NECESSARY NEW
PRODUCT DEVELOPMENT
CONSIDERATION FOR THE COMMON
GOOD

PACKAGED FOOD MANUFACTURERS

EXPERIMENTING WITH VIBRANT
COLORS AND NOVEL SHAPES TO MAKE
PACKAGED PRODUCTS WORTH OF
CONSUMER PRAISE AND SOCIAL MEDIA
POSTS.

THE NEXT
CEVICHE/SASHIMI/CRUDO
: A HAWAIIAN MAINSTAY
THATS MIGRATING TO
THE MAINLAND

Artificial is Public Enemy # 1

CONSUMERS LOOKING FOR FOOD
WITH RECOGNIZABLE
INGREDIENTS THAT THEY
PERCEIVE AS MORE NATURAL AND
LESS PROCESSED.

Alternatives
Everywhere
NEW ALTERNATIVES TO
COMMON PRODUCTS TO MAKE
HEALTHIER AND DIET
CONSCIOUS.

Industry Trends
The Leahi

Marketing to the Millennials

TECH SAVVY AND SOCIALLY
ENGAGED INDIVIDUALS
WILLING TO TRY
SOMETHING DIFFERENT
AND CONNECT WITH NEW
PRODUCTS AND BRANDS

6 Industry Trends

Competitive
Analysis

Direct Competitors

Indirect Competitors

Home Cooks

The Proud Peacock

Restaurant at Waimea Valley
Roys Waikiki/Restaurants
Ruths Chris Steak House

Prepackaged Meals
Curb Side Pick Ups
Drive Thru Restaurants
Deliveries
Food Trucks
Ready to Cook Meals

The Leahi

A setting for many fond memories with a broad

diversity of local musicians sharing their talent with
the North Shore residents and visitors from all over
the world.
1 Location

Type of Food:
Modern American, Comfort and Asian Fusion Items

Price Range:
$5-$20

Built in 1975 by Charlie Pietsch Jr., the

owner of Waimea Valley.

Charlie's daughter named this restaurant

after the majestic peafowl that was
introduced from Koko Crater and grace the
grounds to this day!

Lunch on the Lanai Tuesday, Wednesday, Thursday &

Friday 11AM-3PM

Local favorites from Executive Chef Andy

Dalan

Happy Hour Tuesday, Wednesday, Thursday, Friday,

Saturday & Sunday 3PM-6PM

Ample libation and live music themed to

capture the culture of the Hawaiian Islands.

Yelp:

Features a magnificent full bar from the

early 1800's imported all the way from
Scotland.

View of Waimea Valley w/Free Parking

The Leahi

Operating Hours:

Weekend Breakfast Brunch - Saturday & Sunday 10AM3PM

52 Reviews stars

Internationally Influenced, Hawaii

Inspired.
2 Locations
Type of Food:

Pacific Rim Fusion Items

Price Range:
$9-$73
Operating Hours:
11:30am 9:30pm
Yelp:
537 Reviews 4/5 stars
4hr Validated Parking

The Leahi

Culinary pioneer Roy Yamaguchi

created fusion cuisine at his original
Roy's in Honolulu in 1988.
Blending classic techniques with
adventurous Pacific Rim flavors, he
created an entirely new approach to fine
dining.
Indulge in one of our spectacular
cocktails or choose a glass from our
award-winning wine list while you
discover the fresh local ingredients
and outstanding seafood that made
them famous.

Enjoy an evening that sizzles.

2 Locations

Type of Food:
Steakhouse, Variety of Items
In 1965, Ruth Fertel mortgaged her home to buy a
little steakhouse in New Orleans named Chris Steak
House. After investing her life savings, she proudly
added her name to the original. Thats how the
uniquely name Ruths Chris Steak House was born.
Ruth established this unique restaurant with no
restaurant experience, but she vowed to treat every
customer like a guest in her own home. And she
clearly knew what steak lovers wanted the very
best beef.
Ruths Chris serves only the finest corn-fed
Midwestern beef available, broiled in 1800-degree
ovens designed by Ruth herself. The steaks are
served sizzling on 500-degree plates so every bite
is hot and delicious.
While steak is king, the menu includes expertly
executed seafood, lamb, pork, and poultry
dishes, as well as classic appetizers, fresh salads,
side dishes, and homemade desserts. The awardwinning wine list features more than 250 world-class
international and domestic labels.

The Leahi

Price Range:
$31-$60

Operating Hours:
5:00pm 10:00pm

Yelp:
604 Reviews 4/5 stars

Free Parking

Operation Details
Hours of Operation:
5:00 pm 11:00 pm
Purchasing:
Just-in-Time Ordering Procedure
Inventory Controls:
Min-Max Procedure, Barcode Scanner with Inventory
Program

The Leahi

The Leahi

Work Flow

Bussers
Host/Hostess
Restaurant
Manager

Assistant
Manager

The Leahi

Executive Chef

Servers
Sous Chef
Bartenders

Chefs

The Leahi at The

Diamond Head
Resort

The Leahi

Standard Operating
Procedure:
Cash Controls

SOP: Cash Controls

Purpose
To ensure funds accepted follow the same process each time it is being handled: be
deposited in a timely manner and is easily trackable by all managers of The Leahi.

Scope
This SOP is for all managers of The Leahi who handles the money of the operation.

Prerequisites
Must print out end of shift ticket prior to moving assigned bank. Refer to SOP Closeout
Procedures.
Closeout during slow periods or end of operation only.

Responsibilities
Opening procedures and closing procedures must be performed under the surveillance
camera or with more than two people, such as working with a manager and an
employee.

The Leahi

SOP: Cash Controls

Procedures
1. Wait for the next manager on duty to accompany you before handling any
money. AT NO TIME SHALL THE BANK BE LEFT TO ONE PERSON DURING
TRANSPORT, CLOSEOUT, and SAFE DEPOSIT.
2. Designate and decide on a safe and secure area to count the money. (e.g. areas
that are under surveillance: Managers office, backroom, etc.)
3. Have the person responsible for the bank, count the cash from the drawer:
largest bills to smallest change. DO NOT TELL THE 2nd PERSON WHAT THE TOTAL
IS.
4. Total all credit card receipts by credit card (i.e. MasterCard, AMEX, VISA)

The Leahi

SOP: Cash Controls

Procedures
5. Have the 2nd person count the cash starting from largest bill to smallest
change. Also total credit card receipts. Compare your total with what the 1st
person got. If the same: continue through the procedure. If not the same: repeat
steps 3 and 4.
6. The 2nd person compares the totals to the closeout receipts. IF NO
DISCREPANCIES:CONTINUE. IF DISCREPANCIES NOTED: <1% DIFFERENCE IS
ALLOWED. >1% DIFFERENCE: NOTE DISCREPANCY IN MANAGER LOG AND
PERFORM COUNSELLING AFTER SOP COMPLETED.
7. Bleed bank from largest bills to smallest until bank is at starting amount:
$150.00.
8. Place cash in deposit bag with closeout receipts and place in safe for deposit in
the morning.

The Leahi

Salaries & Wages

(Total Annual: $631,161)
Position

Annual Salary/Wage

Manager

$58,500.00

Assistant Managers

$70,600.08

Executive Chefs

$82,350.00

Servers

$103,486.50

Bussers

$52,704.00

Host/Hostess

$39,528.00

Bartenders

$39,528.00

Cooks

$144,936.00

Dishwashers

$39,528.00

The Leahi

Annual Department
Budget

Food Costs: $535,530.00

Utilities & Fixed Expenses: $382,521.00
Equipment, Glassware, Plate ware:
$200,000
Payroll: $631,131.00
Gross Profit: $1,417,937

The Leahi

Reflection
Alex Learning about accounting, cash handling, and credit
Vercel Being able to relate the lectures to your own life which
leads to better understanding of the material.
Jason Cementing practices that I have used in the real world.
Getting base knowledge in the practices of the hospitality field was
great.
Reo Learning how to calculate ROI and about restaurant resource
Hinata Learning about what SOP is the important procedures of
cash control.

The Leahi