IV. Operations Plan

A. Description of Ghost Kitchen, Catering, Food Truck, and Equipment
DGC will commence operations in July of 2025 using a leased 250ft commercial kitchen space for a flat fee that includes set up support, utilities, menu support, and Otter POS support from Cloud Kitchens at the FWFW building on Cullen Street. The space is leased and includes sinks, vent hood, fire suppression system, but production equipment is the responsibility of DGC. The second phase of operations in the near-term is to commence small scale catering services. The third phase of operations is to expand to include food trucks. and the fourth phase that is planned is to expand to include catering services of very large events such as festivals and large wedding receptions or conventions. HACCP compliance and superior levels of food safety & sanitation is the minimum standard for DGC.
DD Form 2973 Food Operation Inspection Report will be used to develop the daily opening, maintenance, and closing checklists as well as the weekly deep cleaning checklist and bi-weekly self-assessment so that the health inspections performed by the county sanitation department are consistently at an exemplary level. During production two rules of thumb will be followed: 1. Clean as you go; and 2. If you have time to lean you have time to clean.

B. Menu and Ingredient Sourcing
As described in Table 3., DGC will offer a wide variety of products prepared similarly to streamline production methods and sourcing. The sources used initially for ingredients and other items that are within the COGS category, will include Cosco Business Center, Restaurant Depot, Webstaurant, Sam's Club, and Wild Forks. Other vendors may be used from time to time, such as sources of locally sourced ingredients that fit the minimum quality control standards of DGC.

Table 3. Menus
Burgers for Days Chicken Addiction Spaghetti Western Tacolove
GF Organic 80% Beef Buffalo style wings Fresh pasta and sauce Tacos
Venison Fried Chicken Calzone Taco Grande
Elk Steak Fries Lasagna La Posta Burrito
Bison Loaded Steak Fries House Salad Enchilada
Lamb Beverage Antipasto Spanish Rice
Wild Boar Bratwurst Beverage Burracho Beans
Kangaroo Beverage
Potato salad
Steak Fries
Loaded Steak Fries
Beverage

1/4# $17 Wings $12/6 Pasta & Sauce $16 2 Tacos $10
1/10# $8 fries $4 Calzone $16 Taco Grande $12
fries $4 loaded fries $8 Lasagna $17 Burrito $12
loaded fries $8 House Salad $8 Enchilada $12
Antipasto $12 Rice $4
Beans $4

12 oz Beverage $3 12 oz Beverage $3 12 oz Beverage $3 12 oz Beverage $3

C. Staffing and Training Requirements
DGC will have a team of 2-3 employees in the kitchen. Due to the limitation of 250 square feet, no more than three personnel will efficiently use the space. The need for all personnel to be proficient and work effectively can be satisfied by regular structured training. Even the dishwasher will need to know how to cook, at least at a basic level in case they are needed to cook. Rouxbe.com will be used as the ongoing training program to train culinary skills. Food safety and sanitation training will initially be performed online but continuing education will occur at least once per month to ensure skills do not perish. Safety and operator's training will occur and be documented for the mechanical and heat producing equipment, as well as the other tools that can cause injury.
A system of skill level advancement will not only cover how an employee is paid, how to increase their pay through increased value of their work, but also a sorting and organizing mechanism for staff allocation. Table 4. outlines the skill levels and how they apply to staffing and training requirements.

Table 4. Skill Level Outline (Modified Brigade System).
Skill Level Pay Differential Description Prerequisites
5 $5/hr Executive Chef, President, Etc. Lead the overall organization
Complete highest skill level tasks
Perform work that is unfinished
Must have culinary education
Must have leadership experience
4 $4/hr Sous Chef Supervise the kitchen
Act in the absence of the EC
Lead a food truck
Must have culinary education
Must have supervisory experience
3 $3/hr Lead Cook Must have culinary experience
Must have advanced culinary tng
2 $2/hr Line Cook Must have culinary experience
1 $1/hr Yard Cook Follow training program
0 no differential Dishes & Sanitation Follow training program
HACCP Program monitoring

D. Health & Safety Regulations and Compliance
DGC will comply with all local health and safety regulations and will maintain high food and sanitation standards throughout ongoing training, weekly deep cleaning, and establishment of a HACCP program. In addition to the local health department inspections, the executive chef will evaluate the kitchen's sanitation using DD Form 2973 Food Operations Inspection Report. 100% of the kitchen staff will obtain food handler's permits. All operations, including food preparation and storage will comply with food safety and sanitation regulations.

E. Service Areas and Hours of Operation
DGC will operate in Fort Worth, TX in the downtown area, will offer takeout or delivery through meal delivery services, and will be available for special events and festivals. From July 2025 the DGC will be open for business for 46 hours per week due to the obligation the executive chef has for the 2025-2026 school year. The executive chef teaches upper level classes in a high need school and has committed to returning for the 2025-2026 school year. That commitment will provide the income so that Chef Brandenburg does not have to draw a salary from DGC, allowing labor to remain as low as possible and reach profitability sooner. DGC will be open in the evenings during the work week until 12:00 a.m. except Friday until 2:00 a.m. and Saturday 10:00 a.m. until 2:00 a.m. Sundays will be used for rest, training, and weekly deep cleaning.