BUSINESS PLANMission StatementFusion has created a vision of perfection centered around quality foods, dedication to customer service & our professional team.

Executive SummaryEntrepreneurs have a tendency to formulate business plans to leave the impression of perfection, highlighting strengths and camouflaging any risks. We, at Fusion, have analyzed the market and financial commitment needed for the success of our restaurant. Fusion’s intent is to have a comprehensive business, marketing and financial plan that not only outlines the means to obtain capital investment, but will explain our plan to give back to the community and also guide the business through any challenges we will face.

Fusion brings together people and dining, catered by our team of passionate leaders. We provide quality service and fine dining at an affordable price while meeting each individuals personal needs to create ‘Raving Fans’.

Concept“Many cultures, many cuisines, one kickass burger”

Thanks to quick service chains like McDonald’s and Burger King, people today believe that eating healthy just requires avoiding burgers like the ‘Quarter Pounder’ or the ‘Whopper’. These negative connotations of burgers have damaged the perception of what a burger actually is.

A healthy burger, can you believe that!? At its core, Fusion is a new, trendy campus burger joint. But our concept goes beyond just that. Not only do we serve the classic burger, but we offer an array of ‘burger’ choices including turkey, tuna, veggie and more to please just about everyone. Our menu is dominated of the highest grade of products including meats, fish, poultry, produce, and local bread, beer and wine. Fusion exceeds in all ways to please our campus community as well as returning some proceeds back to our off campus community. We will donate 20% of each customer check to Food Bank for NYC, a charitable organization. To complete our concept, Fusion strives to meet our customers’ desire for a quality meal by providing excellence in customer service. Fusion understands that our customers’ priorities are to eat well,

concentrate on their health and at the same time demonstrate social conscience.

Our concept was derived from analytical market research prepared by our marketing team who surveyed Pace University students, researched industry statistics and local eateries. Our market research found our target customer wants a healthy meal at a fair price. According to the National Restaurant Association, 76% of Americans want to eat healthier than ever before, 70% of people are more likely to go to a restaurant that sells locally produced food and 52% of Americans want to go to restaurants that support charity organizations and the local community. Fusion’s concept to strive for the wellness of our customers and environment will attract the trendy, socially, health conscience ‘in’ crowd of Pace University.

Goals and Objectives Occupancy. Fill all 44 seats within the first 30 minutes of opening.

Have a 2 ½ table turnover within 5 hours of operation. Sales. $2,500 on opening night and exceeding $3,000 on the second. Food for Survival. After sales goals have been met, Fusion will

donate 20% of each customer check to Food Bank for NYC. Employee retention and development programs will be a main

focus and part of the success platform for our business. Through our team building and development programs we will be able to draw experienced professionals and build a committed work force.

Provide what they want. Not only provide consistency to our customers, but also make sure our team has complied with all business practices.

Cost control. This will be an integrated function of the restaurant from the beginning. We will review our sales, costs and gross profits with our investors. 20% of our total sales will be donated to the Food Bank for NYC, the net profit split among our investors. We project food costs to be 39% and labor 30% giving us a profit margin of 31%.

Promoting. Start promotions March 23, 2009 through campus ‘hype’.

Philosophy Quality service, because a satisfied customer just isn’t enough.

We offer the highest quality products and service to our customers. We maintain consistency throughout our entire operation. This creates customer loyalty and satisfaction. Our philosophy allows us to keep respectable relationships with our business partners, customers and employees. Fusion puts our customers first and encourages feedback

through surveys and firsthand experience from our clients to help keep our standards high.

Our TEAM. Fusion will encourage our team of employees to demonstrate receptiveness and flexibility in serving our customers while assisting in solving problems. We have assembled a strong management team who have achieved many years of experience and knowledge in the industry. Each team member is highly qualified and brings great experience to Fusion. Our three general managers; Britney Ziegler, Gabriel Smith and Richard DiBenedetto maintain a high skill level and work together with Fusion’s on-floor team of well trained, highly motivated and driven future restaurateurs. Each team member carries different strengths in areas from interpersonal, strategic and organizational skills to our artistic design team who has transformed our restaurant into an outstanding, trendy environment. Our team will be trained personally to provide our customers with quality service.

We constantly evaluate our business practices to insure the friendliest environment and improved employee and customer satisfaction. Communication cooperation and productivity among our team are focused on at every business level. Fusion’s team is responsible for timely, consistent and superior customer service, which will maintain our growth in the competitive hospitality industry. While following this philosophy, our motivated work team will always seek efficient means of communication, problem solving and provide the highest quality of customer service.

Marketing OverviewFusion, like all other service providers are unable to reach out to every potential market. Luckily, this allows us to perfect our products for our target market. Fusion’s primary market is Pace University students between the ages of 19 and 23. Our secondary focus is Pace University faculty and staff. Our market consider themselves New York City chic, socially and health conscious. These young students are in the “know”, sporting every new gadget, while dining and partying at the trendy, new spot.

Fusion is the new spot providing high quality, affordable, health conscious meals. After surveying our potential market, 95.89% of students are willing to pay a little more money for a higher quality meal. This is where we are able to gain our customers by offering high quality foods without being pricy. Aside from our trendy décor and hip atmosphere, our burgers are of the highest quality, Black Angus meat, chicken, turkey and fish such as Ahi tuna. We also provide local products distinguishing us from our competition.

Our market size is substantial. There is an average of 1,300 students living in residence, either connected to or walking distance from Fusion. During operation hours of Fusion, there are about 1,000 students enrolled in evening classes for the spring semester. During the week of March 23, 2009 our promotions team will begin the ‘Fusion Hype’. We are eager to get attention of people wondering, “What is Fusion?” We will introduce our logo to all students through banners and flyers. Since our market is divided among two groups, commuters and residents, we will specifically rely on word-of-mouth, facebook and myspace groups, pace.edu/nyc/fusion, flyers and banners. On our website, we will provide information about our establishment and a Survey Monkey for customers who have dined at Fusion to allow us to alter our business for the following week. We will appeal mainly to our community of students and reach out to their friends by the second week.

Attached: Appendix 1, Marketing Plan.

Industry and Downtown CompetitorsOn a typical day in America in 2009, more than 130 million individuals are foodservice patrons. The food service industry is highly competitive and it is dangerous to step into without having an insight into what it takes to get the upper hand. Fusion has the upper hand!! We are the first of our type to offer sit-down dining to students and faculty, serving high quality food and alcoholic beverages. We are very aware of the industries exposure to positive and negative word of mouth. Information both good and bad is readily available through blogs, twitter, myspace, facebook or any online source. This contact and information can bring a restaurant down with one mistake or increase sales in amazing proportions.

With the current economic crisis, the public is thrifty. People are now less willing to spend money outside of the home especially where they perceive the dining to be less than special or unreasonably priced. According to National Restaurant Association, 68% of adults say their favorite restaurants provide flavors and taste sensations which cannot be easily duplicated in their home. We can accommodate these diners by bringing together tastes that are unique while not empting their wallet.

In our downtown Manhattan area we face three major competitors. Although there are about 8 restaurants within walking distance from Fusion, the top three are considered. Major strengths Fusion has over these restaurants is that there is an ease of accessibility to our potential market, quality sit down service that exceed customers’ expectations, acceptance of Pace One card, serving of beer and wine and catering to a customer’s social conscious .

Obstacle Management Vendors: We have and will continue to develop a close relationship,

confirm orders placed, check orders upon delivery, be sure charges are correct, and confirm delivery dates.

Culinary: Confirm opening date, confirm skill level and understand their experience to prepare in a fast paced environment, food tasting before opening date, be sure food practices are adhered to correctly; prepping is done according to health code laws and proper caution is being taken when handling raw foods.

Food costs: Purchase food with locked in prices when available, be aware of market price fluctuations due to outside factors such as cost of gas and delivery.

Human Resources

General and Assistant Manager Fusion’s general manager and assistant manager run the show. It is

ultimately their responsibility for all functions of our restaurant, from opening to closing. They may be required to act in any position to fill in for last minute absences.

Host Our host will greet and seat all customers’ upon arrival. The host

must be friendly and courteous. They must also be trained or experienced enough to be able to handle rushes and waiting lines. Our host must be organized and comfortable with multi-tasking.

Server Our servers will be our customers’ attendants from the time of their

first drink order until the time they are puzzling how much of a tip they should leave. The servers will take all meal orders, recommend wine and beer, and always seem to have a habit of asking you how everything is when your mouth is full of food.  Our server will be knowledgeable of the type of food we serve, as well as have a basic familiarity with the wine and beer we offer.

Runner Fusion’s runners’ main responsibility is to clear tables of used

glassware and dishes. They will be responsible for maintaining the

cleanliness of the front of the house and give a hand to our servers by bringing meals to the tables.

Bartender Our bartender serves alcoholic beverages to our patrons. They serve

as the public image of our bar as well as reflecting the atmosphere of Fusion. In addition to their core responsibility of beverage serving they take payments from customers and maintain the bar inventory.

Cashier Our cashier is in charge of the register. This would include cash,

credit card and Pace One card transactions, as well as balancing the register at the end of the shift. The cashier may assist the servers with various tasks, must be competent with our computerized register system and have good cash handling skills. They must have experience in retail sales, be professional, polite, and reliable.

Promoters The promoter’s responsibilities include posting and handing out

flyers, spreading information about Fusion to students. Essentially the promoters are responsible for communicating Fusion's name and panache to students and faculty.

Design Team The Design team is responsible for independently developing concepts

within the strategic direction and concept of Fusion. They prepare and review artwork in compliance with design standards and project timelines. They must support the design director in the creation of designs during the exploration phase of new concept development. They must develop designs for specific strategic initiatives.  They must be self-motivated but also able to follow orders, be proactive and be team players. They will also be responsible for putting up all décor and removing the décor after Fusion has closed.

Attached: Appendix 2, Fusion Organizational Chart.Attached: Appendix 3, Fusion Training Manual.

Competencies and Strengths Fusion provides unique flavors on an affordable, one of a kind,

comfortable menu. We offer the highest quality of food and present our brand in a distinctly different way than any other downtown restaurant introducing a new experience to the Pace campus.

Our charitable goal will induce the socially conscience to support us. Ease of accessibility to Pace students and faculty.

First on campus to provide table and alcoholic beverage service. Acceptance of Pace One card. Fusion’s design and layout is precisely thought out by our technical

design team, to provide a comfortable, sophisticated, trendy atmosphere.

Through extensive market research our marketing team has analyzed our target market and allowed Fusion to understand who our consumers are and what they want.

Fusion’s team is comprised of dedicated and ambitious leaders who strive to excel in customer service. Each member has a drive to succeed. They will be utilizing past experience and knowledge, fusing all ideas together to bring outstanding customer service, quality dishes and a special dining experience.

Products and ServicesFusion focuses on providing a hand crafted burger, prepared to order. We provide the highest grade meat, poultry and fish. Our dishes are prepared by culinary chefs and skilled sous chefs. No dish leaves the kitchen without skilled professional preparation and presentation. Fusion’s menu was designed by our entire team but specifically put together by our executive of productions and head chef. We have thought out every area of the menu by choosing star dishes, plow horses and puzzles. Cost was factored into each item. Fusion Starters:

Hot Spinach and Artichoke Dip, served with warm tortilla chips and salsa.

Mac-N-Cheese, 5.5 ounces of cappelletti pasta in a creamy blend of four cheeses, topped with breadcrumbs and caramelized onions.

Chicken Quesadilla, stuffed with chicken, cheese, salsa and guacamole served in a flour tortilla.

Empanadas, pastry turnovers stuffed with beef and served with sour cream and salsa.

Fusion Burgers:

Classic Fusion, 8 ounces of fresh ground black angus beef, topped with lettuce, tomato, onion and diced pickles with ketchup on a bun.

Turkey Burger, 6 ounces of freshly seasoned ground turkey with mayo, lettuce, tomatoes, onions and swiss cheese on a bun.

Tuna Burger, 6 ounces of fresh ahi tuna served with lettuce, tomato, roasted tomato remoulade sauce on an herb fococcia bread.

Buffalo Blue Burger, pulled rotisserie chicken breast drenched in hot sauce with blue cheese and crispy bacon on a sour dough bun.

Everything Burger, two 8 ounce double cheddar cheese beef burgers topped with lettuce, tomatoes and french fries on a bun. Served with a side of slaw.

Veggie Burger, a delicious and healthy medley of grains and vegetables dressed with avocado, feta cheese and a yogurt sauce on a whole wheat bun.

Falafel Burger, falafel patty with hummus, tahini, tzatziki and a greek tomato sauce in a pita.

Meatball Burger, 8 ounces ground beef meatballs topped with caramelized onions and sundried tomato pesto on a semolina bun.

Cheese steak Burger, sliced prime rib, sautéed peppers and onions with swiss and american cheese on a hero.

Chicken Burger, marinated chicken breast topped with sautéed mushrooms, lettuce, tomato and swiss cheese served on a whole wheat bun.

Dippers:

All Fusion Burgers are served with a side of fries and choice of two dippers. We have a large array of dipping choices so that each member of the party can order different flavors and share among the table.

Roasted garlic mayo Pesto mayo Spicy ranch Chipotle ketchup Cheddar cheese Honey barbeque Honey mustard

Fusion Salads:

Our salads are made to order in either full or half size. Coconut Shrimp, lightly flaked coconut shrimp fried and served over

baby spinach with a spicy mango chutney sauce. Spring, mescaline lettuce, hearts of palm, corn, avocado with a light

balsamic vinaigrette. Mixed Garden Greens, grilled asparagus, fresh beets, candied pecans

over goat cheese with raspberry vinaigrette. Fusion Caesar, romaine lettuce, reggiano cheese and rustic croutons

served with caesar dressing. Chicken may be added as an extra.

Finishers: Our desserts are hand crafted by our chefs.

Shooters, 3 double shot glasses stuffed with brownie sundae, apple pie a la mode and chocolate mousse. Our customers are welcome to mix and match depending on their preference.

Cheesecake on a stick, coated in chocolate, served with raspberry and chocolate dipping sauces.

Fruit Salad, cantaloupe, honey dew, red grapes, strawberries and pineapples served over strawberry sorbet.

Beverages: Non-Alcoholic

Pepsi, Diet Pepsi Sierra Mist Iced Tea Lemonade Club Soda

Alcoholic Heineken Corona Budweiser, Bud Light Assortment of locally brewed beers Assortment of local red and white wines

Attached: Appendix 4, Fusion Menu.

Appendix 1

Marketing PlanSituation AnalysisAfter analytical consumer research was conducted, we found that our primary target market for Fusion is Pace University students between the ages of 19 and 23. Our secondary target market is Pace University faculty and staff. Currently, there is an average of about 1,300 students living in the Pace dormitories and about 6,500 commuter students. Among these students the vast majority express distaste for the food served at both Pace cafeterias, Café 101 and The Spotlight Café. Of the students surveyed, 31.51% of students say they rarely eat at either cafeteria and about 26% said they often eat at the cafeterias. The use of the cafeterias can be attributed to their ability to use the Pace One meal cards as well as the convenience of the location.

Currently a demand for a quality food service provider exists within the university. 56.6% of students surveyed stated that quality is most important when selecting a restaurant and 95.89% of students said they would be willing to pay a little more money for a higher quality meal. These statistics demonstrate the importance of quality food at Fusion.

Our potential market size is substantial. As previously mentioned, there is an average of 1,300 students living in Pace dormitories. Approximately 900 of those students live within a 4 block distance from Fusion. 1,000 students are enrolled in Thursday night evening classes for the spring 2009 semester.

Competitive ResearchWith the introduction of Fusion, there will be potential to gain a large portion of our target market through marketing strategies. In the downtown area there are a number of restaurants which are our main competitors. Most of these restaurants close before Fusion. There are about 8 restaurants that do close later and three that close earlier within a 5 block radius of Pace University and its downtown residence halls. Aside from the Pace cafeteria’s, no other competitors accept Pace One cards. The lack of high end, affordable, modern restaurants in the Pace University area, opens up the potential for high sales, based on Fusion providing these otherwise missing attributes. There is no other location on campus that offers sit down service and alcoholic beverages to student and or staff. Our biggest competitors in the area are Café 101, Zaitzeff, and Exchange Sports Bar & Grill.

Café 101 is conveniently located inside Pace University, accepts Pace One cards for purchase of all products in the cafeteria and is open until midnight Monday thru Thursday. Though Café 101 offers a wider variety of products, Fusion surpasses Café 101 in quality and service. Unlike Café 101, Fusion offers sit-down service and both beer and wine to students of the proper age.

As for Zaitzeff, it closes at 10pm Monday thru Friday and the average meal is priced about the same as Fusion’s meals. Zaitzeff burgers are made with quality sirloin and kobe beef. As for Fusion, we use the highest quality beef, black angus. But Zaitzeff lacks variety, burgers are only available with lettuce, tomato and onion. Zaitzeff menu offers turkey and veggie burgers as well as salads and sandwiches for customers opting against burgers. Fusion offers a wide array of ‘burgers’ and offers a variety of topping for each.

Exchange Sports Bar & Grill is open late seven days a week, has a wide variety of food, serves beer, wine and liquor but customers must be 21 to enter after 10pm. Exchange offers a variety of foods, such as bar foods to daily special entrees. Prices are reasonable in comparison to neighboring bar and grilles. Exchange also offers a wide variety of alcoholic beverages. Their hours of operation continue later than Fusion but after 10pm their customers must be over the age of 21.

SWOT Strengths

Ease of accessibility to Pace students looking for a restaurant. Quality of food that exceeds customer’s expectations.

Acceptance of Pace One meal plan cards to purchase meals. Only dining facility to offer beer and wine inside the University.

Weaknesses Negative connotation of “school food”. Difficulty of non-Pace students to enter the building because of

security precautions.

Opportunities The negative reputation of Fusion’s closest competitor (the Pace

cafeteria). The number of outside restaurants that close before Fusion’s

operating hours. New promotional campaign for non-Pace students.

Threats Poor economic conditions. Negative publicity through word of mouth. Competition mimicking Fusion’s modern burger concept.

PositioningFusion will provide Pace University students with high quality products at an affordable price. A meal at Fusion will be a new, trendy and a modern experience. Our modern burgers will be creative and intriguing. Fusion will be a place where students can come to unwind and relax at a convenient location. For faculty, Fusion will be a quick, affordable place to eat after a long day.

Competitive advantageThere are many factors that separate Fusion from its competitors. Fusion will not only be the sole table service restaurant on campus but we will be the only provider of alcohol beverages. Our high quality dishes and creativity will give our customers a one of a kind dining experience.

Marketing Mix StrategiesPrice

Food and beverages at Fusion will be priced affordably. Upon analyzing the survey’s distributed at Pace, it was determined that our target spends an average of $15-$20 when they eat at a restaurant. But they were also willing to pay a little more money for a higher quality meal. At fusion, we will focus on using quality ingredients for

all our menu items, priced sensibly. Our prices are based on actual product costs plus a 31% profit margin.

Product Our main focus at Fusion is our specialty burgers. Our burgers will

be made with high quality ingredients and presented in a different way. The creativity involved in preparing these burgers will attract the target market to visit Fusion. Our preparation and cooking area will be visible from the ‘street’ for customers to watch their meals being cooked while they wait to be seated. This will be an additional attraction to our customers. We will also make sure our burgers fit the needs of various lifestyles by providing tastes from many cultures. There will be vegetarian and healthy choices as well as a variety of appetizers and salads.

Promotion During the week of March 23rd, a “Fusion Coming Soon” banner will

be posted outside Fusion. Our company logo will be on the banner but there will be no other description about what Fusion is. This will be done in order to intrigue students who pass by Fusion.

By the 30th of March, we will post flyers similar to the “Coming Soon” banner all around the Pace campus. We will also have an article printed in the Pace University newspaper, The Pace Press, around the second week of April. The article will write about the “mysterious” banners and flyers posted around campus. This will generate hype among Pace students and word-of-mouth will create more potential Fusion customers.

Our target will be divided into two groups: residents and commuters. To reach residents, we will distribute flyers at 4 of the 5 dormitories: Maria’s Tower, Fulton Hall, John St., and the St.George. For commuter students we will focus on posting and distributing flyers daily in the student union and Café 101 as these are the places commuter students spend their time in between classes.

To attract all students and faculty, we will also post flyers throughout the hallways. We will begin to inform potential customers about what Fusion is beginning the third week of April. Our advertisements will let students and faculty know Pace One cards are accepted and that alcoholic beverages will be available for sale.

On the Tuesday and Wednesday before opening day, our promotions team will personally hand out flyers to students and inform them about Fusion’s opening date. The promoters will also be present on both Thursdays, focusing on distributing flyers on the 3rd and 6th floors (where the majority of Thursday evening classes are held).

Throughout the entire Fusion project, our dedicated staff will inform friends and family about Fusion. A system will be set up with Pace security to ease the guest sign-in policy. Facebook and myspace

groups will also be used to advertise Fusion. A Fusion event will be posted inviting all Pace University students who have a Facebook account.

Above is our official logo. This logo will be used in every form of promotion and advertising used in the Fusion campaign. Our goal is to imprint this image on to the minds of potential cutomers and to have this image be associated with creative quality food.

Place Fusion will be located on the first floor of Pace University where the

faculty dining room is currently located. There is heavy foot traffic in this area as it is one of two hallways by which students and faculty can access the first floor.

Appendix 2

Appendix 3

Training ManualHost Functions & Responsibilities

As the host of Fusion, you must make the guest feel welcome. You should provide a cheerful greeting and make each and every guest feel “special”. As the host you are a salesperson with the answers to all questions. Your energy level and enthusiasm must remain high at all times.

As the host you are the first person our customers see, so greet the customer with a smile. The customer’s first impression of Fusion is you. All incoming guests must receive a friendly, sincere greeting. You are also the last person the guest will come in contact with. Be sure to thank them for coming and invite them to return the following week. Provide the guest with a good last impression of Fusion.

You set the mood for the guest. The smiles you put on people’s faces through your contact with them makes a difference.

General Host Information Greet guests upon arrival and bid your guests a farewell. If possible, open the front door for guests upon arrival and departure. Someone should always be at the front door. If you must leave for a

minute, have someone cover for you. Consistently check the ladies and men’s room to ensure they are

clean. Keep Host stand clean. No cell phones on the restaurant floor. Your appearance and attitude is important. Customers are always

watching, so do not look disorganized or upset. If you have problems ask for assistance from the Manager.

Always address the customer first. If you are completing a seating transaction, let the customer know you will be right with them.

The GreetingYour greeting is the guest’s first impression of Fusion. Remember, neither you, nor Fusion get a second chance to make a good first impression.

Greet guest, within 30 seconds upon their entry to Fusion: i.e. “I’ll be right with you” or “Welcome to Fusion”.

Do not use the host stand as a shield to stand behind. Stand up front; do not make the guest approach you. You must

make the first move in welcoming your news guests. Make every guest feel wanted and appreciated. Do not use the same greeting every time. Your greeting should be comfortable to you. Do not let the friends you make take up too much of your time.

Waiting List

Waits are difficult to determine. So how do you determine what the wait time is? This answer is not easy; therefore always ask a Manager. The wait for tables of two and four are different than for large parties. You must “sell” the wait as opposed to “challenging” the guest.

Example:

Wrong: “Four for dinner? There is a twenty-minute wait!” Translation: “It’s up to you if you want to stay.”

Correct: “Welcome to Fusion. How are you this evening? How many are in your party? May I please have your name? There is a short twenty-minute wait, but if you would like to have a seat, I’ll come get you when your table is ready.”Translation: “I know you do not like waiting, but I will do everything I can to make the wait as short as possible. I am happy you are here!”

When you are ready to seat a customer, use the guest’s name: i.e., Mr. Agnelli, your table is ready!” or “Enjoy your dinner Mr. Agnelli”. When seating a guest, inform them of our daily specials, and make suggestions of what to try.

Some things you must write down when a customer makes a table reservation are:

Customer name Number in party Time checked in Time quoted Description (what they are wearing, L= Lady, M= Man)

Estimated waits are increased by five minute intervals. Waits should be updated continuously. Take into consideration the number of names on the wait list and the times seated on the floor plan.

Seating & Rotation

At the beginning of your shift, you will receive a floor plan showing the service stations. Seat two-tops with parties of two, before using four-tops. Seat four-tops at tables, and parties of five or more by putting tables together. Try to rotate from one station to the next whenever possible: i.e., station one, then two etc. Try not to double seat a station. Be sure to post the time seated on that table on your floor plan.

Personal Appearance

Your image reflects Fusion’s image. You must make an impression on all of our guests. You are expected to handle our guests’ needs and must reflect cleanliness and wholesomeness at all times.

Arrive neat and clean. Do not wear scented lotion on hands. A smile is part of the dress code.

At no time will employees chew gum or eat while in the public area of Fusion.

Have at least two pens.

Bidding FarewellYou as a host are the guest’s first and last impression of Fusion. Just as you welcomed the guest into Fusion, your farewell should leave the guest feeling good and wanting to return.

Make sure their experience was pleasurable. Thank them for their patronage. Invite them back for another visit Make sure their lasting impression was a positive one. Smile.

Server Functions & ResponsibilitiesAs a server, it is important that you maintain an energetic, friendly and caring attitude at all times. You must make each guest feel special and ensure that they enjoy our atmosphere and great food.

General server Information

When taking an order, always look the customer directly in the eyes, and stand erect. Do not lean or write on the table. Do not crouch down on your knees.

Know what the daily specials are and what they cost. Know your managers. Avoid long conversations at any particular table. Clear your mind of everything but Fusion. Guests can tell when their

server is not totally present. Ask for assistance if you fall behind. Don’t ever stand around or lean on anything. If you have downtime,

help out by cleaning, wiping tables and taking items into the kitchen. Enter the kitchen to the right. Do not run. Pace yourself. Do not take all your tables orders at once. Do not hide from your customers. If you are having a problem with another employee, go to the

manager.

Serving the Food

Never handle a glass by the rim with your hand over the drinking surface.

Never handle silverware with your hand over the eating surface. When handling plates or food, never let your hand touch the eating

surface or the food. Always be sure that food is secure when leaving the kitchen. Do not

attempt to carry too much. Safe trips are better that a catastrophic one.

If an order is delayed, first inform the manager, and then inform the customer. The manager will go to the table and explain the situation. Your stories must be consistent. Do not hide from your customers.

Take out complete orders. If an entire order is ready except for a side order, have someone follow you in a few seconds with the side order. Don’t let the entrees get cold because of a side order. Everything goes out hot.

If one customer asks for something, make sure to ask if anyone else at the table would like that item as well.

When reaching across someone or serving in front of someone, always excuse yourself.

Always keep your fingers and thumb off the plates you serve. Serve food from customer’s left. Serve beverages from customer’s right. Clear everything from customer’s right. Serve women and children first, then men. Whenever you serve a course, ask if there is anything else you can do

for the table. Ask if customers need a refill if you see their glass is getting low. Bring condiments before they are needed.

The Guest

Never underestimate the importance of a guest.

A guest is not dependent on us, we are dependent on them. A guest is part of our business. A guest is deserving of the most courteous and attentive treatment we

can give him.

Quality Control Hot food: check to make sure your food is hot. If it is not hot do not

take it out. Do not argue with the cook. Tell the manager. Clean plates: always check plates, mugs and silverware before

presenting them to the customer.

When bringing out drinks: be certain the glass is clean and filled to the proper level.

Cold food: make sure cold foods are going out cold, not warm or cool, but cold.

Check back within two bites to make sure everything is perfect. Do not say “Is everything ok?” Put a spin on it. Be specific and sincere.

If the customer is not satisfied or there is something wrong at the table; apologize, remove the items and get the manager. Management will ensure that the problem is fixed and the customer is 100% satisfied.

Personal AppearanceYour image is Fusion’s image. You must make an impression on all of our guests. You are expected to handle our guests’ needs and must reflect cleanliness and wholesomeness at all times

Arrive neat and clean. Do not wear scented lotion on hands. A smile is part of the dress code. At no time will employees chew gum or eat while in the public area of

Fusion. Have at least two pens.

Farewell Make sure the guest’s experience was pleasurable. Thank them for their patronage. Invite them back for another visit Make sure their lasting impression was a positive one. Smile.

Runners Functions & Responsibilities

General Bus person Information Clear dishes, glasses and silverware from the table after the diners

leave. Wipe down the table, and reset it for the next diners. Fold cloth napkins and lay tablecloths. Ask for assistance if you fall behind. Scrape the dishes, separate the silverware, stack the dishes and

take them in a tub or cart to the dishwashing area.

Don’t ever stand around or lean on anything. Enter the kitchen to the right. Do not run. Do not hide from your customers. If you are having a problem with another employee, go to the

manager. At the end of the day vacuum or mop the dining room.

Serving the Food Bring glasses of water to newly seated guests Never handle a glass by the rim with your hand over the drinking

surface. Never handle silverware with your hand over the eating surface. When handling plates or food, never let your hand touch the eating

surface or the food. If one customer asks for something, make sure to ask if anyone else at

the table would like that item as well. When reaching across someone or serving in front of someone, always

excuse yourself. Serve food from your customers left. Serve beverages from the

customer’s right. Clear everything from customer’s right. Serve women and children first, then men. Ask if customers need a refill if you see their glass is getting low. Bring condiments before they are needed.

Personal AppearanceYour image is Fusion’s image. You must make an impression on all of our guests. You are expected to handle our guests’ needs and must reflect cleanliness and wholesomeness at all times.

Arrive neat and clean. Do not wear scented lotion on hands. A smile is part of the dress code. At no time will employees chew gum or eat while in the public area of

Fusion.

Service ExcellenceOur customers will greatly appreciate it.

Look at me. Smile at me. Talk to me.

Listen to me. Thank me.

Appendix 4

StartersHot Spinach and Artichoke Dip 9.95

warm tortilla chips and salsaMac ‘N’ Cheese 7.95

cappelletti pasta in a creamy blend of 4 cheeses topped with bread crumbs and caramelized onions

Chicken Quesadillas 8.95flour tortillas stuffed with cheese, chicken, sour cream and guacamole

Empanadas 6.95turnovers of beef served with sour cream and salsa

Signature BurgersClassic Fusion  14.00

8 oz. black angus beef with lettuce, tomato, onion, pickles, ketchup with your choice of cheese

Turkey 8.00 6 oz. fresh ground turkey seasoned with a fresh array of herbs topped with mayo,

lettuce, tomatoes, onion, and swiss cheeseTuna Burger 14.00

6 oz. fresh ahi tuna served with lettuce, tomato, and roasted tomato remoulade sauce on an herb fococcia bun Buffalo Blue 9.00

pulled rotisserie chicken breast drenched in hot buffalo sauce with blue cheese, crispy bacon on a sour dough bun

Everything Burger 9.00double cheddar cheese burger topped with lettuce, tomato, bacon, and fries

served with a side of slawVeggie 8.00

a delicious and healthy medley of grains and vegetables dressed with sliced

avocado, feta and yogurt sauce on a whole wheat bunFalafel 8.00

falafel patty with hummus, tahini, tzatziki, and greek tomato sauce in a toasted pita

Meatball 10.00  8 oz. lean ground beef meatballs topped with caramelized onions mixed in a

sundried tomato pesto sauce on a semolina bunCheese steak 14.00

sliced prime rib, sautéed peppers and onions, with swiss and american cheese on a hero roll

Chicken 9.00 marinated chicken breast fillet with melted Swiss cheese, sautéed mushrooms,

lettuce, tomato served on a whole wheat bun

All Burgers are served with Fusion fries and a choice of 2 dippers or a house salad

DippersRoasted garlic mayo

Pesto mayoSpicy ranch

Chipotle ketchupCheddar cheeseHoney BarbequeHoney Mustard

Extra Dippers .50Side of fries 4.00

SaladsHalf 7.00 Full 13.00

Coconut shrimpshrimp with lightly flaked coconut, fried and served over baby spinach with

spicy mango chutneySpring Salad

mescaline lettuce, hearts of palm, corn, avocado with a light balsamic vinaigrette

Mixed Garden Greensgrilled asparagus, fresh beets, candied pecans over goat cheese with a

raspberry vinaigrette

Classic Fusion Caesarromaine lettuce with reggiano and rustic croutons

add chicken

Finishers Shooters  7.00

Brownie sundaeApple pie a la modeChocolate Mousse

Lackman’s Cheesecake on a Stick (2) 5.00served with raspberry and chocolate sauces

Fruit Salad 6.00served with strawberry sorbet

cantaloupe, honey dew, red grapes, strawberries, and pineapple