1. Concept Design
1.1 Fusion concept - western style + malaysian touch.
1.2 Brickworks surface with minimum lighting, no striking color.
1.3 Elegant stage for counter and rise up level to 450 mm from floor level.
1.4 Stage for counter, master of restaurant / cashier.
1.5 No kitchen transparent panel.
1.6 Kitchen divide by 2 part - for meal preparation and drink department.
1.6 It's not very heavy restaurant. Menus to offer are control and limited.
1.7 Multi-variety drink option but traditional coffee drinks are priority.
1.8 Rilex restaurant environment with soft and easy listening instrumental music.
1.9 Good sound and speakers are very IMPORTANT.
1.10 Inner finishing must be rough and gentle, suit with western style.
1.12 Menus concept are very simple dishes but excellent in taste.
1.13 Drinks must be right and refreshing.
1.14 Composition in restaurants operation:
1 masterchef in coordination in kitchen + 2 operator
1 chef in drinks + 1 assistant
1 chef in salad and vege + 1 assistant
1 chief in restaurant server
2 restaurant server
1.15 Prince of dishes are reasonable and not expensive at all.
2. Dishes / Menu
2.1 Controlled selected menu in this restaurant.
2.2 Targeted place - for meeting spot for people.
2.3 Serve right and good food for customer.
2.4 Food / Menu list:
i. Mee Rebus > by Mr. Wahid Kamin, Kg. Melayu.
ii. Nasi Lemak > by Azizah or others.
iii. Cake and bread > by Nana or others.
iv. Laksa Penang > by others.
v. Roasted bread > in house chef.
vi. Spaghetti > in house chef.
vii. Lempeng > in house chef.
viii. Pavlova / Cupcakes > by Nana or others.
ix. Chicken grill > in house chef.
x. Steak > in house chef.
xi. Fried Banana with ice-cream > in house chef.
2.5 Drink/ Menu list:
i. Variety of Coffee > in house chef.
ii. Variety of Tea > in house chef.
iii. Variety of Juice > in house chef.
Thank you.
Rol Rochestra @ Canna Presinct, Nusajaya.
