1. ON FIRE ASIAN BUFFET – All You Can Eat By Landon Gallion

2. ON FIRE-ASIAN BUFFET 300 North Central., Kent, WA 98034 253-630-1256 OPEN HOURS Sunday-Thursday – 11 a.m. – 10 p.m. Friday, Saturday & Holidays – 11 a.m.-11 p.m. LUNCH BUFFET 11:00 a.m.-3:30 p.m. Monday-Friday $9.99 Children under 12 - $6.99

3. DINNER BUFFET 4:00-11:00 p.m. - $14.99 Saturday, Sunday & Holidays Dinner All Day - $14.99 Children under 12 - $9.99 CARRY-OUT BUFFET Lunch $4.99/lb Monday-Friday Dinner $5.99/lb Seafood Only $8.99/lb

4. TYPICAL LUNCH & DINNER BUFFET

5. MENU ITEM SAMPLES Chicken Pork Beef Seafood Crab Legs Rice Breads Soups Veggies Salad Sauces Desserts

6. FOOD USEAGE Organic food used. Seafood will be on the Monterey Bay Seafood Guides Green List. Vegetarian menu available. Meats will contain no hormones or antibiotics. Plant a local garden for food for buffet. Buy food locally. Filter and carbonate own water.

7. PREPARATION TECHNIQUES Reuse cooking oil. Conserve water-do not leave water running. Keep equipment well maintained so product is not lost. Adjust inventory according to use. Prepare foods as needed in order to cut waste due to over – preparation. Only trim off what is not needed when preparing food. Use vegetable and meat trimmings for soup stock or other alternate uses.

8. SERVING FOOD No disposables will be used. Use reusable utensils, dishes, glasses, napkins, hand towels. Evaluate and adjust meal portion size so food is not returned and wasted. Offer half-portions and children’s menu.

9. TAKE OUT PROVISIONS No Styrofoam containers. Incentive pay for bringing in own Reusable Bags. Paper bags-no plastic.

10. WASTE DISPOSAL Use Reusable items. Recycle and compost. Will use plastic, glass, aluminum and card board. No bottled water on site. Donate left-over food weekly to local food bank. Incentive program for Re- useable bags for take – out.

11. FLOOR PLAN - Front of House 5000 Square Feet

12. Front of House Herb & Vegetable Garden Pond Back of House Buffet Tables Entrance Front Counter

14. FLOOR PLAN- Back of House Recycle & compost Refrigerators Dry Goods Cooking Area Office Restrooms Break room Dish Washing Hand washing sink Freezers Receiving Prep Tables Salad PrepDishes 1290 Square Feet Hand washing sink

16. FLOORS, CABINETS, COUNTERTOPS Bamboo Floor- Front of House Quarry Tile- Kitchen Hollyberry- Cabinets Balmorel Red- Countertops

17. LIGHTING Bamboo Table Lights Bamboo Wall Lights Pendant Light- Over Buffet Table

18. EQUIPMENT Range Oven Refrigerator

19. TABLE & TABLEWARE

20. ENTERTAINMENT

21. Start Up and Operating Costs Estimated Costs Rent – Sec Deposit & 1 st month $7350 Initial Inventory$43,522 Equipment/Fixtures$97,130 Leasehold improvements$23,975 Licenses/Tax Deposits$225 Phone/Utilities Deposits$200 Owner/Manager$4,600 Employees$42,550 Grand Opening Advertising$ 8,985 Legal Services$ 488 Accounting$ 750 Insurance$ 3,447 Miscellaneous$ 400 Total Costs$233,622 Suggested Operating Capital $ 262,625 TOTAL SQUARE FEET 6290

22. HIGHLIGHTS OF HOW “ON FIRE” WILL GO GREEN We get most of the food from local farms. If food is not purchased locally, we purchase food products which are sustainably grown and manufactured in plants that are certified by the U.S. Green Building Council. LED lighting is used. Restaurant uses recycled and recyclable materials. We reduce garbage by composting. On site we have an herb and vegetable garden. Compost will be used on site in the herb and vegetable garden. Waste heat from the kitchen is used to help heat the front of the house. Come visit for lunch or dinner.