ON FIRE ON FIRE ASIAN BUFFET – ASIAN BUFFET – All You Can All You Can

Eat Eat

By Landon Gallion

ON FIRE-ASIAN BUFFET300 North Central., Kent, WA 98034 253-630-1256

OPEN HOURSSunday-Thursday – 11 a.m. – 10 p.m.Friday, Saturday & Holidays – 11 a.m.-11 p.m.

LUNCH BUFFET11:00 a.m.-3:30 p.m.Monday-Friday $9.99Children under 12 - $6.99

DINNER BUFFET4:00-11:00 p.m. - $14.99 Saturday, Sunday & Holidays Dinner All Day - $14.99Children under 12 - $9.99

CARRY-OUT BUFFET

Lunch $4.99/lb Monday-Friday

Dinner $5.99/lb

Seafood Only $8.99/lb

TYPICAL LUNCH & DINNER BUFFET

MENU ITEM SAMPLESChickenPorkBeefSeafoodCrab LegsRiceBreadsSoupsVeggiesSaladSaucesDesserts

FOOD USEAGEOrganic food used.Seafood will be on the

Monterey Bay Seafood Guides Green List.

Vegetarian menu available.

Meats will contain no hormones or antibiotics.

Plant a local garden for food for buffet.

Buy food locally.Filter and carbonate own

water.

PREPARATION TECHNIQUESReuse cooking oil.Conserve water-do not leave

water running.Keep equipment well

maintained so product is not lost.

Adjust inventory according to use.

Prepare foods as needed in order to cut waste due to over – preparation.

Only trim off what is not needed when preparing food.

Use vegetable and meat trimmings for soup stock or other alternate uses.

SERVING FOOD

No disposables will be used.

Use reusable utensils, dishes , glasses, napkins, hand towels.

Evaluate and adjust meal portion size so food is not returned and wasted.

Offer half-portions and children’s menu.

TAKE OUT PROVISIONS

No Styrofoam containers.

Incentive pay for bringing in own Reusable Bags.

Paper bags-no plastic.

WASTE DISPOSAL

Use Reusable items.Recycle and compost.Will use plastic, glass,

aluminum and card board.

No bottled water on site.Donate left-over food

weekly to local food bank.

Incentive program for Re-useable bags for take – out.

FLOOR PLAN-Front of House

5000 Square Feet

Front of House

Herb & Vegetable Garden

Pond

Back of House

Buffet Tables

Entrance

Front Counter

FLOOR PLAN-Back of House

Recycle & compost

Refrigerators

Dry GoodsCooking Area

Office

Restrooms

Break room

Dish Washing

Hand washing sink

FreezersReceiving

Prep Tables

Salad PrepDishes

1290 Square Feet

Hand washing sink

FLOORS, CABINETS, COUNTERTOPS

Bamboo Floor- Front of House

Quarry Tile- Kitchen

Hollyberry- Cabinets

Balmorel Red- Countertops

LIGHTING

Bamboo Table Lights

Bamboo Wall Lights

Pendant Light- Over Buffet Table

EQUIPMENT

Range

Oven

Refrigerator

TABLE & TABLEWARE

ENTERTAINMENT

Start Up and Operating Costs Estimated Costs Rent – Sec Deposit & 1st month $7350

Initial Inventory $43,522

Equipment/Fixtures $97,130

Leasehold improvements $23,975

Licenses/Tax Deposits $225

Phone/Utilities Deposits $200

Owner/Manager $4,600

Employees $42,550

Grand Opening Advertising $ 8,985

Legal Services $ 488

Accounting $ 750

Insurance $ 3,447

Miscellaneous $ 400

Total Costs $233,622

Suggested Operating Capital

$ 262,625

TOTAL SQUARE FEET

6290

HIGHLIGHTS OF HOW “ON FIRE” WILL GO GREEN

We get most of the food from local farms. If food is not purchased locally, we purchase food products

which are sustainably grown and manufactured in plants that are certified by the U.S. Green Building Council.

LED lighting is used.Restaurant uses recycled and recyclable materials.We reduce garbage by composting.On site we have an herb and vegetable garden.Compost will be used on site in the herb and vegetable garden.Waste heat from the kitchen is used to help heat the front of the

house.Come visit for lunch or dinner.