Business Group Project: Consistency And Quality Of Product

Part 1
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Dimmyra Patisserie Cafй – Business Plan Part I 
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Location 
10160 Yonge St, Richmond Hill, ON 
L4C 1T6 
Reference for the lease property: 
https://home.ca/for-sale/richmond-hill-crosby-10160-yonge-street-c-n3918149 
Objectives and Goals 
Dimmyra Patisserie Cafй maintains a relaxing atmosphere for both customers and employees alike. Our primary focus is the consistency and quality in both our products and customer service while incorporating. Our strength is the incorporation of floral elements into our baked products. We strive to develop products and beverages coupled with excellent customer service to become the bakery landmark of the community. 
Financial Goals 
Annual Project Sales Volume of $800,000 
Expected Daily Revenue: $2541.64 
Product Goals 
Ensure the floral theme is complimentary to all pastry products 
Design Goals 
Minimalist chic design with a warm and pastel colour palettes (beige colour and pink or baby blue) 
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Company Profile 
Misson 
Dimmyra Patisserie Cafй aims to be the go-to bakery in the community creating a chill and relaxing atmosphere for customers to frequent. Our company is a big support of organic and local food, and we strive to highlight seasonal local ingredients in our baked goods. We seek fair and responsible profit while keeping the company financially healthy in the long run for the sake company’s investors and our supportive customers. 
Company Summary 
Dimmyra Patisserie Cafй will be located in heart of Richmond Hill in the Shops on Yonge area. This district is a very charming destination with historical elements while having shops with hip and modern dйcor. The bakery sells Asian inspired French pastries, sweets and viennoiserie to the surrounding community every Tuesday to Sunday. 
Company Ownership 
Currently Dimmyra Patisserie Cafй is a corporation with following shareholders: Lap Kee Chan, Yen Ju Chen, Mei Ki Pau, Yici Shen, Xiaoyu Wang, Steven Wang, Ying Xiong and Yongqi Yu. 
Start-Up Summary 
The primary expense to establish Dimmyra Patisserie Cafй would be to renovate the building into a bakery in compliance with all the health and building regulations. The estimated cost of renovation would be around $100,000. The capital would come from each of the shareholders equally. In addition, Dimmyra Patisserie Cafй plans to put up another $100,000 to cover the cost of start-up including advertising cost, bakery ingredients, insurance and bakery accessories. 
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Company Information at-a-glance 
Business start date: December 01, 2017 
Form of business: corporation registered in the province of Ontario 
Name of Business: Dimmyra 
Business operation: 
Tuesday to Thursday 10:00-19:00 
Friday to Sunday 09:00-21:00 
Seating Capacity: 30 
Catering, Brunch and High Tea Options available 
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Operational and Management Plan. 
Management Plan (Pastry Chef, General Manager, Assistant Manager, Sales and Marketing Manager, Kitchen Manager, Pastry Cook, Finance Manager, Customer Service Manager, Cashier/Barista) 
Lap Kee (Tommy) Chan – General Manager 
Tommy holds a Bachelor of Science degree from Queen’s university. He has worked in financial industry for the past seven years, and has decided to quit his job to pursue his passion for baking and pastry. He has obtained the bakery essential certificate from Bonnie Gordon College with honours, and is a recent graduate from the Baking and Pastry Arts Management program from George Brown College (GBC). He will be the general manager of Dimmyra who oversees the general operation including the finacial and operation areas of the bakery. 
Steven Weng – Kitchen Manager 
Steven has one year culinary background from Humber College and currently enrolled in the two year Baking and Pastry Management Program at George Brown College. He has worked at the Loblaws and Uncle Tetsu and Granite Club. He prides himself in filling order in a timely and effective manner. He specialize in is chocolate and tarts. Steven will be the kitchen manager of Dimmyra, and be responsible for maintaining sufficient inventory. 
Yun Ju (Judy) Chen – Sales and Marketing Manager 
Judy studied material design in OCAD and she is a recent graduate of the Baking and Pastry Arts Management program in GBC. She worked as a property secretary and stage designer previously. Recently, she has worked for La Bamboche patisserie which really opened her eyes about the daily operations of a bakery. She plans to apply the knowledge and skills from her previous experience, and will be able to offer invaluable advice in menu planning, product packaging, and interior design of Dimmyra. 
Yongqi (Candy) Yu – Special Event Manager 
Candy is a recent graduate from the Baking and Pastry Art Management program from GBC. Her recent working experience from Buca has inspired to specialize in the special parties as well as menu design for different occasions. She will predominantly be responsible for special event orders. 
Yici (Dora) Shen – Assistant Manager 
Dora is a recent graduate from the Baking and Pastry Art program in GBC. She recently worked at Alo restaurant, and have learned how to work effectively and efficiently in a team. She is reliable and flexible and would oversee the general operation of the kitchen as well as customer service. 
Mei Ki (Maggie) Pau – Pastry Manager 
Maggie has worked in the ( ) hotel as pastry cook, and has worked at Sud Forno recently and gained valuable insight in menu design and different European flavour combinations. She is going to oversee menu design and pastry research and development on coming up with exciting new bakery concoction. Maggie prides herself in quality control and would ensure the quality and consistency of our exceptional pastry products. 
Ying (Katherine) Xiong – Customer Service Manager/ Entremet Design specialist 
Katherine holds a Bachelor degree in Economics from Brock University and is a recent graduate from the Baking and Pastry Management program from GBC. She has over two years of experience at a busy bakery as a server and cashier. In addition, she is adept in training new staff customer service expectation, safety procedures, proper food handling and restaurant protocols. Her specialty is making cakes and would oversee the operation of design and production of entremets for daily products as well as for special events. 
Xiaoyu Wang – Barista/Beverage specialist 
Xiaoyu is a also a recent graduate from GBC. She has recently worked at Maman Bakery. She is currently working at Bicerin Espresso coffee bar. In addition, she is a SCAA certified barista and coffee brew intermediate certification. She is exceptionally at dessert plating and dough lamination. She will oversee coffee bean choices, brewing, and modulation of seasonal special drinks. 
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Operation Plan 
To maintain quality and consistency in baked good, proofers, ovens, fridges and freezers are extremely important. Dimmyra’s equipment would be obtained mainly from Nella Cutlery since it is well trusted restaurant supply store with quality bakeware and commercial ovens. Most of our baking ingredients would be obtained from Sysco food supply. 
Daily operations 
Bread Department 
The staff responsible for baking laminated bread such as croissant and Danish would be in the facility starting at 5:00 am to start proofing of viennoiserie and other breads for the bread products to be sold in the morning prior to opening. All baking in the department should be finished prior to 8:30am, leaving 30 minutes for baked products to cool down slightly. In addition, staffs would do 
scaling, dough mixing, lamination, dough shaping to get ready for the next day’s morning batch. All the bread baking staff should finish clean up and re-stocking of their station, and their shift should be done by 2pm. They would check whether all the pertinent ingredients in stock. If we are short any ingredients would need to notify the kitchen manager to order more ingredients for delivery. 
Cake Department 
In terms of cakes and entremets area, the staff would come in at 7:00am, and get all different sorts of cake batters ready for baking. After the cakes have been cooled down, they would be ready for masking and cake decoration. Some of the staff would prepare the floral garnish, glaze, buttercreams, Chantilly cream, pastry or any other preparations for finishing the cakes. They should finish their products and take them out to display refrigerator by 11:30am. Similar to the bread department, all the re-stocking, clean up should be done before the end of shift at 4pm. If short on any ingredients, the staffs should notify kitchen manager to order ingredients from suppliers for delivery. 
Pastry Department 
This department would come in at 8:00am, and get all the pastry requirements ready for puffs, tarts, chocolate bonbon and decorations. It is crucial to maintain to a cooler temperature for the pastry department since it is important for other department to leave the marble benches for this department. Any savory tart should be finished baking prior to 11:30am. The staffs would be responsible for getting all other tarts and pies ready before 12pm. All the products should be nicely display in the tart display cases. The would also prepare all the tart and pie doughs necessary for the production of the next day. They would be responsible for the clean up of their stations, as well as the sweeping and mopping the floor prior to leaving for their shift at 5pm. 
Beverage/Cashier Area 
All the staff running the beverage and cash register would be responsible for greeting and taking order from customers. They are responsible to resolve any issue in the front of house regarding customer service, cleanliness and table setup. They would also be responsible taking reservation for high tea. They should also do a daily closing of the cash register and closing out the payment processing machine and report to the finance manager if there are any issues.
Part 2
M E N U
Macaron пј„1.99
Chocolate | Caramel |Rose | Raspberry | Lemon | Lavenderпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјї
Cake пј„10.99-39.99
Earl Grey Mousse | Orange Chocolate Mousse | MINI Cream Cheese Mousseпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјї
Bread пј„1.99
Croissant | Pain au lait＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿Tart ＄3.99-5.99/slice–whole tart or slices–
Chocolate Tart | Fruit Tart | Jasmine Tea Scented Pear Galetteпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјїпјї
Sandwich пј„7.99
Salami & Swiss cheese, Baby arugula –with Pain au lait & grainy mustard sauce–
BLT– Bacon, Lettuce, Tomato –with plain croissant & mayonnaise and Dijon mustard sauce–Roasted Tomato, Arugula & Mozzarella(V) –with Pain au lait & Balsamic vinegar dressing–＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿＿
Beverage ＄2.99-7.99–Loose Leaf Tea–
Jasmine | Lavender | Green Tea | Earl Grey | Orange Pekoe | Peppermint–Coffee–
Espresso | Latte | Cappuccino
–Fresh squeeze–Lemonade | Seasonal Juice
Macaron
Yield:30 macarons
Ground almonds 300g
Icing sugar 300g
Fresh egg whites 110g (add color to these whites)
*cocoa powder 15g for chocolate macaron, sifted and mixed with processed ground almond and icing sugar mixture.
For Italian Meringue
Sugar 300g
Water 80g
Egg whites 110g
Liquid color: brown and yellow for caramel, pink for rose, raspberry for raspberry, yellow for lemon, purple for lavender.
Method:
Mix almonds and icing sugar in the robot coupe to blend and refine the almonds 3 to 4 minutes. Sift through a large whole chinois to break up any remaining lumps there may be. Make an Italian meringue with egg white and sugar/ water. Cook to 118°C, cool to 45°C. Add the fresh whites (with the colour added to it) to the almond icing sugar mix, do not make into a paste (fold in the 1st egg whites with the Italian meringue at the same time). Pipe using a #6 piping tip on to template, let sit approx. 15 minutes till tops are dry to touch. Bake 158ЛљC for approx. 15 minutes till it releases from parchment/or silpat
Ganache Fillings for Macaron
Chocolate ganache:
Dark chocolate couverture 816g
Cream 456g
Soft butter 96g
Method:
Boil cream, pour over chocolate. Emulsify and add butter
Raspberry ganache
Raspberry Puree 250g
Invert sugar 40g
Glucose 40g
Dark chocolate couverture 185g
Milk chocolate couverture 368g
Soft butter 86g
Method:
Melt both chocolate. Heat puree, invert sugar and glucose to 80c, pour over chocolate. Let it emulsify and add butter.

Buttercream fillings (Lemon, Rose, Caramel, Levander) for Macaron
Sugar 200g
Glucose 25g
Milk 120g
Soft unsalted butter, 375g
Methods:
1. For Buttercream
Boil sugar, glucose and milk, place in mixer with whisk and cool completely.
Slowly add the butter on 2nd speed, mix until fully incorporated. May curdle but keep mixing, may have to finish on 3rd speed
2. Inclusions for Buttercream
Lemon- infuse zest of 2 lemons with milk, sugar and glucose, cover and then strain
Caramel- dry caramelize the sugar in the butter cream. Make a hard caramelized sugar, let cool and process in food processer. Add to taste
Rose- add 15g rose water in the last minute of whisking
Levander- 15g lavender extract and 6g lemon extract are added in the last minute of whisking
Yield: 30 macarons
Earl Grey Pear Mousse Cake
Yield: 1
https://meyanyeung.wordpress.com/2013/05/19/earl-grey-pear-mousse-cake/
Earl Grey Poached Asian Pears
2 South African pears, peeled, cored & diced
5g earl grey tea leaves, in a tea infuser
50g granulated sugar
200g water
Method:
In a saucepan, combine sugar & water, bring water to boil & stir until sugar dissolved. Pour in pear dices and place the tea leaves in the saucepan. Cook for a few minutes to tender the pear dices. Left them sitting the saucepan overnight. Drain the pears & reserve the syrup.
Chocolate Brownie
2 eggs, separated
80g sugar
100g dark chocolate 75%
100g salted butter
45g cake flour
Method: