Young Dong Garden will be open 6 days a week for lunch and dinner requiring multiple shifts. Mr. Tao Liu will write the schedules. The schedules will be written in a manner that will allow the ability to increase or decrease hourly labor according to sales volume in order to maintain a consistent labor cost control.

  Proper labeling and rotation techniques, accompanied by ample storage facilities will ensure that high quality prepared product will be sufficiently available to meet the demands during peak business hours. Replenishment and ongoing preparation will continue during off peak business hours.
  Mr. Tao Liu will be responsible for ordering, receiving and maintaining sufficient inventory to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per week to preserve freshness. Standard grocery and supply orders will be ordered less often, according to a predetermined schedule and storage capacity.
  Mr. Tao Liu prepared for and to insure the operational standards are followed before, during and after work shifts.
  The restaurant layout, including the dining room, kitchen and serving line, has been designed for efficiency and flexibility to accommodate the fluctuation in customer traffic and peak meal periods.

 

 

 Company Description

Our Specialties

Bibimbop

Rice topped with beaf, vegetables and red pepper sauce.

Haemul Jeongol

Seafood combination casserole.

Our Grill

Tofu Soup

Vegetables, seafood, meat with tofu.

Nakji Bokum 
Pan fried baby octopus with spicy seasoning and noodle.

Young Dong Garden 

 Young Dong Garden will be able to offer Korean-style meals for a reasonable price in a high quality food setting. The average check price is expected to be around $20 which appears in line with industry standards below $25.00 (First Research). Because of our current expertise with vendors, and our excellent credit, we can negotiate better credit terms than say someone brand new starting a restaurant. We will also be able to keep our menu reasonably priced by offering menu items that take advantage of seasonal produce further reducing price.  Finally we will keep our prices in check by meticulous monitoring of our controllable expenses – keeping close eye on our Prime Cost Report and Inventory.