Orphanage Restaurant Operation Plan
The persuasion at the orphanage was done, and I have received official permission from the Marquis to convert the cafeteria into a proper restaurant where everyone in the orphanage could work.
The operating hours, as mentioned to the Director, will be limited to lunchtime only initially.
Once everyone gets used to it, we might consider adding a little tea time service.
Additionally, we could explore operating during breakfast hours.
People who cannot afford meals at inns might start gathering if they realize it’s cost-effective.
The menu will consist of several set options, initially rotating around three choices.
However, the menu will change daily, and although some overlap within a week will be acceptable, there will be a weekly rotation of limited-edition menus that are offered only once a week.
Portions will primarily be large servings.
People in this world generally have hearty appetites, whether men, women, elderly, or children.
Therefore, the meals will be set as large portions from the start, with the option for customers to reduce the quantity on a self-declaration basis, with a slight discount for reduced portions.
“… That’s the plan so far. What do you think, Mr. Brad and Mrs. Darcy?”
Mr. Brad is Elsa’s father and the former owner of this store.
He will now serve as the head chef, guiding the children in cooking.
Mrs. Darcy is Elsa’s mother, and initially, the two of them managed this restaurant together.
“Hmm. It’s well-thought-out plan. Limiting the menu is a good idea. Teaching every day would have its limits in repertoire. Also, having fewer menu items allows the cooking staff to do some preparation in advance, making it easier to serve dishes quickly during busy lunch hours.”
“Indeed. It could be a valuable service during the hectic lunchtime. But, is it really okay to offer mainly large portions? It might increase the cost of ingredients, no?”
“We’ll sell only 100 servings per day, setting a limit for each set, and stop selling once it’s sold out. This way, we can control unnecessary purchases. Also, by determining the quantity of ingredients to be purchased and the number of preparations to be made in advance, there will be less waste.”
“I see. Normally, you’d try to avoid running out of items, but here, you’re deliberately allowing it. So, the idea is to market it as the orphans running a restaurant as part of their social experience?”
“Yes, that’s the idea. It may sound a bit cunning, but if it’s presented as a social experience for the children to run a restaurant, the occasional sold-out situation should be forgiven. Rather than maximizing profits, it’s meant to be an integral part of the orphanage’s operation.”
“You’ve really thought this through. Indeed, with this plan, it seems like the children alone can manage it. So, when do you aim to open?”
“If possible, I’d like to aim for about two weeks from now. Until then, please teach the kids about choosing ingredients, preparation methods, and serving.”
“Hahaha! You’re asking for quite a lot! But, if the children are motivated, it might not be impossible!”
“Yeah! I’m looking forward to teaching them! Elsa wasn’t very enthusiastic about it when she was little…”
Elsa…
Anyway, the groundwork is solid now.
All that’s left is to procure the ingredients and have the children actually start cooking.
Also, about the ingredients, I found “that”.
Let’s ask them to make good use of it.