Grading Phase: Assessment Report PT. Komunal Kuliner Modern (Komunal 88) Pasar Minggu, Jakarta Selatan 05th May 2017

Prepared by: Assessor Signing Blue Team Ramadian Bachtiar Faridz Rizal Fachri Ayu Ginanjar Syukur

SIGNING BLUE (WWF-Indonesia) Jalan Pemuda I No. 2, Kel. Renon, Denpasar 80226, Bali – Indonesia Tel. : +62 361 222 726 Email : signingblue@wwf.id Web : www.signingblue.com

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TABLE OF CONTENTS

EXECUTIVE SUMMARY ................................................................................................................................................................ 2

GENERAL INFORMATION ............................................................................................................................................................ 4

ASSESMENT OBJECTIVE ............................................................................................................................................................ 5

OVERALL SCORE ......................................................................................................................................................................... 5

METHODOLOGY ........................................................................................................................................................................... 9

Grading System .......................................................................................................................................................................... 10

Data Collection ........................................................................................................................................................................... 10

Information Sources ................................................................................................................................................................... 10

Other Sources ............................................................................................................................................................................. 11

DETAIL EVALUATION ................................................................................................................................................................ 12

1. Principle: Environment ..................................................................................................................................................... 13

2. Principle: Social–Economy–Culture ................................................................................................................................. 20

3. Principle: Effective Management ...................................................................................................................................... 24

CONCLUSION AND RECOMMENDATION ................................................................................................................................. 27

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EXECUTIVE SUMMARY

Assessment on Komunal 88 – a restaurant who serves seafood among other menus in Kemang area, Jakarta, took place at the 5th

of May 2017. It involved interviews, observation, and document verification in order to grade the company based on Signing Blue’s

parameters. This assessment would be our reference for the company’s performance in responsible marine tourism practices,

which the result shows the company has strong commitment in responsible marine tourism as they concern very much on

sustainable seafood.

Based on the assessment’s three principle areas, Komunal 88 shows:

- In the Environment Principle: the company scores 45% on Starfish 1 & Starfish 3 grade, which they already fulfill the

requirement of Starfish 2 grade with 100% scores. Meanwhile for Starfish 4 and Starfish 5 they got 36% and 18%

respectively.

- In Social, Economic, and Cultural Principle: the company shows a good willingness. They score 75% on Starfish 1; 50%

on Starfish 2 & Starfish 3; and 0% on Starfish 4 & Starfish 5.

- In Effective Management Principle: the company scores 100% on Starfish 1, Starfish 2, and Starfish 3; they score 86% on

Starfish 4 and 91% on Starfish 5.

Based on the earned scores and field observation, Komunal 88:

- Has strong commitment in best practices in energy, water, and waste management by applying advance technology

approach. The company runs everything by system, reducing human behavior/attitude factor.

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- Has a deep concern on capacity building. The company supports their employees to elevate their capacity in various

aspects.

However, there are rooms for improvement that are:

- Engagement with local community, and also support local economy/businesses.

- Joining forces with other businesses by actively involved in associations.

- Produce work-operational-procedure documents, which will ensure the consistency of best practices’ application.

Overall, Komunal 88 deserves for Starfish 2 level for their commitment in best practices for responsible business in marine tourism.

The overall scores showed in this table:

Principle Starfish 1 Starfish 2 Starfish 3 Starfish 4 Starfish 5

Environment 45% 100% 45% 36% 27%

Socio-economic-cultural 75% 50% 50% 0% 0%

Effective Management 100% 100% 100% 86% 91%

Total 73% 83% 65% 41% 36%

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GENERAL INFORMATION

Name of Company PT Komunal Kuliner Modern (Komunal 88)

Type of Business Restaurant

Business Area Jl. Ampera Raya no 5-6, Pejaten Barat, Pasar Minggu, South Jakarta, – Indonesia. 12510

Tour Destination Management Jakarta - Rencana Tata Ruang Wilayah Jakarta Tahun 2010-2030 - Rencana Strategi Dinas Pariwisata dan Kebudayaan Provinsi DKI Jakarta Tahun

2013 - 2017 - Dinas Pariwisata dan Kebudayaan Provinsi DKI Jakarta - Dinas Koperasi, UMKM dan Perdagangan Provinsi DKI Jakarta

Tour Destination Authority - Dinas Pariwisata dan Kebudayaan Provinsi DKI Jakarta - Dinas Perikanan dan Kelautan dan Perikanan Provinsi DKI Jakarta - Dinas Koperasi, UMKM, dan Pedagangan Provinsi DKI Jakarta

Number of Employee

25 persons

Number of Customer (Annum)

52.524 (2016)

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ASSESMENT OBJECTIVE

The objectives of this assessment are:

1. To evaluate company’s performance in achieving responsible marine tourism standard in Indonesia.

2. To determine company’s level on Signing Blue grading system.

3. To develop Marine Tourism Improvement Program (MTIP) work-plan.

OVERALL SCORE

Green : Accomplished

Yellow : Partially accomplished (there are several documents not provided yet)

Red : Not accomplished

White : Irrelevant

S 1-5 : Starfish 1-5

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Category Criteria Indicator

Score

S1 S2 S3 S4 S5

For indicator 1.2.1.2 The use of environmentally friendly seafood product, weighs 3 points more than the other indicators.

1. Principle: Environment

1.1. Biodiversity

1.1.1 Education and promotion of conservation

1.1.1.1. No trading and/or exploitation activity of protected and endangered animals

0 1 0 1 0

1.1.1.2 Increase of understanding, awareness, and promotion of (sea) food and beverage business and practice management and of (sea) food retailer of ecosystem-based (from land and animal conservation)

1 1 0 1 0

1.1.1.3. Providing funding of marine conservation and social responsibility in work area (Corporate Social Responsibility)

0 1 0 0 0

1.2. Ecological footprint 1.2.1. Food management 1.2.1.1. Waste reduction from food packaging choice, processing, and use of food packaging

1 1 1 0 0

1.2.1.2 The use of environmentally friendly seafood product Note: This indicator weighs point three times higher

0 3 0 0 0

1.2.1.3. The use of local foods to reduce carbon footprint 1 1 1 0 0

1.2.2. Energy and water saving

1.2.2.1. Implementation of electricity saving activity 1 1 1 1 1

1.2.2.2. Implementation of water saving and conservation activity

1 1 1 1 1

1.2.3 Garbage and dangerous waste management

1.2.3.1. Establish policy and implement activity of garbage and waste management

0 1 1 0 0

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2. Principle: Social Economic Cultural

2.1 Equality and social value 2.1.1 For participant with special need

2.1.1.1. Tour facility and product for participant with special need* NOTE: *Elderly, wheelchair user, autistic, deaf, etc

0 0 0 0 0

2.1.2. Respecting local values 2.1.2.1. Promoting local culture and following both formal and informal rules that are associated with social tradition/ custom in tour destination

1 1 1 0 0

2.2 Participation

2.2.1 Involvment in local community business

2.2.1.1. Improvement of local business through promotion and partnership

1 1 1 0 0

2.2.2 Involvement in tourism management

2.2.2.1. Access for local community to plan and take part in making decisions in tourism management policy

1 0 0 0 0

3. Principle: Effective Management

3.1 Legality 3.1.1 Legal compliance 3.1.1.1 Business management system that is transparent, structural, and accountable

1 1

3.2 Health and safety

3.2.1 Health and safety concern in managing business

3.2.1.1 Availability of internal mechanism that improves health quality and work safety

1 1 1 1 1

3.2.1.2 Provides basic standard and relevant tools regarding health and safety issues, also list of emergency numbers

1 1

3.3 Employment 3.3.1 Employees 3.3.1.1 Employment legality 1

3.3.1.2 Composition of domestic (WNI) and foreign (WNA) employees

1 1 1 1 1

3.3.2 Child and women protection

3.3.2.1 Free of child employment 1 1

3.3.2.2 Respect of fair female employee rights 1 1

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3.3.3 Employee rights 3.3.3.1 Rights and facility of workers are in accordance with the legislations or applied local rules

1 1

3.3.4. Partnership, membership, and relation of Indonesia tourism business

3.3.4.1. Company is involved and active in relevant and recognized tourism association in Indonesia

0 0

3.3.5. Debriefing of education and skills

3.3.5.1. Improvement of employee capacity/training based on the field and responsibility

1 1 1 1 1

3.4. Service quality, guests’ satisfaction and branding

3.4.1. Company service system

3.4.1.1. Understanding of good service to guest/work partners 1 1 1 1 1

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METHODOLOGY

The assessment of company’s performance is based on responsible marine tourism standards by WWF Indonesia. The company

could appoint a consultant or WWD-ID’s tourism team as the assessor. Once we have the assessment result, Signing Blue team

and the company’s representative develop action plan for Marine Tourism Improvement Program (MTIP).

Signing Blue’s Starfish Level Description

Grading process is based on level of commitment, willingness to apply best practices in marine tourism, and also education effort

along with influencing others to participate in responsible tourism. The assessment result would be categorized from Starfish 1

level up to Starfish 5 level.

Starfish 1 : Shows knowledge and commitment in responsible marine tourism.

Starfish 2 : Shows high commitment in applying best practices in business aspect

(minor implementation or less than 50% staff (internal) commit & applying best practices)

Starfish 3 : Aware and willing to implement responsible marine tourism by involving related parties.

(major implementation or more than 50% staff (internal) committed and implement best practices)

Starfish 4 : Aware to educate and influence others in to participate in responsible marine tourism

(minor contribution or less than 50% external parties be contributing)

Starfish 5 : Shows innovative tourism program and gives impact in environment sustainability, socio-economy-cultural aspect,

reducing carbon footprint, and has the influence for policy-making in natural-resources management

(major contribution or more than 50% external involvement).

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Grading System

1. Accomplished Starfish 1-3 (internal parties implementation) if the score >= 70%

2. Accomplished Starfish 4-5 (external parties implementation) if the score >= 70% and Starfish 1-3 scores reach 100%

Data Collection

Assessment is based on several data collection methods, which are: interview with management, field observation, paper work

documentation, and media research.

Details on assessment methodology are based on Signing Blue guideline.

Information Sources

Date & Location Name Title Contact

5th May 2017 Jean C. Marie F.M. Blachere Business Development

5th May 2017 Grace / Management Executive Assistant to the President

5th May 2017 Nicola Mondelli Chef

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5th May 2017 Diana Ikawati Captain

5th May 2017 Iyus Rahmannudin Kitchen CDP

5th May 2017 Deni Maintanance

5th May 2017 Sendi Security

Other Sources

1. www.komunal88.com

2. https://www.zomato.com/komunal88

3. https://www.tripadvisor.com/Restaurant_Review-g294229-d7368680-Reviews-Komunal_88_Cafe_Market-Jakarta_Java.html

4. https://www.facebook.com/Komunal88/

5. https://www.instagram.com/komunal88/

6. http://www.wwf.or.id/tentang_wwf/upaya_kami/marine/publication/newsarchive/?57202/Kualitas-Kepiting-Bakau-Ohoi-Evu-

Maluku-Tenggara-Diakui-Pebisnis-Kuliner-Mancanegara

7. http://www.wwf.or.id/tentang_wwf/upaya_kami/marine/publication/newsarchive/?57642/Hidangan-Fish-n-Blues-demi-

Kelestarian-Laut-Kita

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DETAIL EVALUATION

Komunal 88 is a high-end restaurant located in Kemang area, South Jakarta, where known as an expat residential area in Jakarta.

They serve numerous French and Italian dishes – as the owner is French and the chef is Italian, along with other international

menus. Seafood is actually minority in their menu list. The restaurant also serves as a café, serving coffee and its derivative

products to their customers. They sell variety food products to go as they consider themselves as a market too. There are 25

employees who works at Komunal 88, separate into two working shift which the owner is always around to oversee the overall

operational. They open 7 days a week, start from 7 AM to 10 PM – serving breakfast, lunch, and dinner menu.

Interview with Owner (left) and Interview with Chef De Partie (right).

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Signing Blue team conducted one-day-visit to the restaurant to assess the company’s performance in responsible marine tourism.

The assessment took one full day that involved interview with the owner, chef and several staff, and then we continue with field

observation to verify information from the interview, and closed with interview with several staff. During the interview, the owner

passionately explained their vision and mission regarding responsible business. He also elaborate things that have been done,

which are considered as innovative and advance technology – shows the company’s commitment to run a responsible business.

1. Principle: Environment

Komunal 88 already fulfills 45% on Starfish 1 & Starfish 3, which they already fulfill the requirement of Starfish 2 grade with

100% scores. Meanwhile for Starfish 4 and Starfish 5 they got 36% and 18% respectively.

Komunal 88 has high awareness and commitment in environment. They invest energy and water conservation, involving

high-tech and advance system. They have system-based management, reducing human factor (error, attitude, behavior) –

gives an efficient, effective, and consistent results.

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Komunal 88 as a high-end restaurant also has awareness and commitment on sustainable seafood, as it is part of their

menu. What they can improve is on the involvement of external parties, whether it’s the customers or business partners

(vendors, investors, etc) – spreading the awareness and commitment for responsible businesses.

There is no take away plastic cup, visitor has to buy the cup or half price for bringing own tumbler to reduce plastic waste

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Category Criteria Indicator

Assessment Result

Existing Condition Existing Gap

For indicator 1.2.1.2 The use of environmentally friendly seafood product, weighs 3 points more than the other indicators.

1. Principle: Environment

1.1. Biodiversity 1.1.1 Education and promotion of conservation

1.1.1.1. No trading and/or exploitation activity of protected and endangered animals

The company does concern about the issues of endangered and protected animals, they use the app (Seafood Guide) in purchasing product chef and owner: responsible for the menu: both concern about sustainable seafood Talking to local community about the best practices in fishing Weekly newsletter in web, instagram, social media: informing about sustainable seafood.

There is no written document or policy stated that the company do not support marine seafood exploitation;

1.1.1.2. Increase of understanding, awareness, and promotion of (sea) food and beverage business and practice managemen,t and of (sea) food retailer of ecosystem-based (from land and animal conservation)

All related employee - which is only the chef, concern very much to sustainable seafood. The company already designed menu card as they want to serve special menu (sustainable seafood)

Since the company is not a Seafood Member, they have not implement all the plan yet.

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1.1.1.3. Providing funding of marine conservation and social responsibility in work area (Corporate Social Responsibility)

They provide the place for wwf or seafood savers event. They do some kind of annual charity (not in terms of marine tourism and the things) by providing food and drink for Scavengers and garbage collectors. They also clean the pit nearby the resto. open the market in front of the resto: on sustainable product. 20-21 may. Do some training for sustainable seafood cooking class in Kei

No record for the CSR expense No Financial report regarding CSR expense

1.2. Ecological footprint

1.2.1. Food management

1.2.1.1. Waste reduction from food packaging choice, processing, and use of food packaging

no take away plastic cup, visitor has to buy the cup, half price for bringing own tumbler. The take away boxes are refundable: 95000.

No operasional manual Company - Vendors relationship still B-to-B business as casual.

1.2.1.2 The use of environmentally friendly seafood product Note: This indicator weighs point three times higher

all the fish is either from sukanda jaya or natura seafood or lifeshells; (seafood savers and fish and blues committed suppliers) Only 20% of the seafood material are from AIP/FIP supplier, which is from Fish ‘N Blues. the company encourage their vendor to be certified by seafood savers;

no written promotion about sustainable seafood product in the restaurant, yet they post their concern about sustainable seafood in their website No spesific info for tracebility (fishing gears, minimum size, fishing ground) except produck from Fish 'N Blues

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1.2.1.3. The use of local foods to reduce carbon footprint

fish are obtained locally from Natuna, Sukanda Jaya, Fish 'N Blues, etc. Vegetables are locally purchased from central market nearby (Kramat Jati for e.g.). Some ingredients are imported, such as the juice, salumeria, from Italy. Their produce their own water to reduce footprint http://www.komunal88.com/full-article.php?id=21 Their selling point is being original italian/european dishes. It makes the usage of imported ingredient is crucial for them.

There is no promotion on local products, with the suppliers neither customers. There is no writen work-operational-manual for local material use

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1.2.2. Energy and water saving

1.2.2.1. Implementation of electricity saving activity

fluroxene lighting or led light/bulbs; fridges and chiller from italy (higher efficiency than locally chiller); Has regularly cleaning system of ac - to enhace the performativity employees understand about saving energy implementation innovation: transparent building - in order to maximize the use of sunlight in the day (natural lighting); transfer the air and heat in the morning for 1 hour open ceiling to keep extra clean the building

no documents/printed manual or guidance

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1.2.2.2. Implementation of water saving and conservation activity

Water saving and water conservancy: the source and the disposal water. Have Drinkable water throughout the building. Piping the water. For hot water: circulate water to save the energy. Flash water: they have deep water wall. Recycle water. Pay the tax for the ground water. Training for the staff for water consumption: no. awareness building to the staffs such as don’t leave the tap open. About water production: 5-6 ppl maintenance staff are familiar about saving the water and recycle system for water. Underground water and dry pit. Avoid throwing water _ going to aqua cell, keeping the rainfall, using waste water processing system. Avoid trucked, make their own water, committed to reducing carbon footprint. Waste management: they separate the waste. They use used bottle, and make their own drinking water

No documentation (photo or video) as MOV. Need mechanism (work operational manual) of water saving and conservation (regular check on water pipe, tap, etc) No documentation (Photo or video) of training for employees

1.2.3 Garbage and dangerous waste management

1.2.3.1. Establish policy and implement activity of garbage and waste management

Waste management: they separate the waste Using napkins instead of tissue No plastic, unprinted, They recycle bottles http://www.komunal88.com/full-article.php?id=21

There is no relation/cooperation with partners

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2. Principle: Social–Economy–Culture

This is the weakest area for Komunal 88 performance; even so they still achieved Starfish 1 with 75% score.

They show a deep respect to local culture and value, and made a proper and innovative approach. For example, they serve

halal option for their menu and give guarantee to the customers by working on strict procedures (different cooking set,

different plate colors, etc).

Since they are located in a metropolitan city like Jakarta, it is understandable that they are lack in local community

engagement. So they have to widen their working area: they worked with fishermen group (Sinar Abadi ) from Kei Island in

Maluku region to educate them in achieving high quality seafood material; they also support local NGO (Kampus Diakona

Modern) to sell their recycled products at their restaurant.

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JC and Nicola conducted survey and some training to the local fishermen in Kei Island, Maluku.

Komunal 88 doesn’t have proper infrastructure for special-needs customers yet, but they do have experience in managing

special-needs customer by occasion. They can improve in this area by giving training to staff on handling special-need

customer, as well as build a proper infrastructure.

Komunal 88 could also improve in engaging with local community to be involved in decision/policy making. They could also

be more active in reaching their customers to promote local culture and local business.

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Category Criteria Indicator Assesment Result

Existing Condition Existing Gap

2. Prinsip: Sosial Ekonomi Budaya

2.1 Equality and social value

2.1.1 For participant with special need

2.1.1.1. Tour facility and product for participant with special need* NOTE: *Elderly, wheelchair user, autistic, deaf, etc

The building was not designed to be disable friendly: no entrance for wheelchair, no special toilet (there's no space to redesign the toilet). They have experience where customer gave notice-in-advance that they will have special-need-person to come. They prepared for that on spesific case.

The company doesn't have any intention for special-need-customers yet.

2.1.2. Respecting local values

2.1.2.1. Promoting local culture and following both formal and informal rules that are associated with social tradition/ custom in tour destination

Respecting Muslim customers by seperating the cooking tools, cutlery, cooking ware, chiller between non-pork food and pork contained food. http://www.komunal88.com/full-article.php?id=20 Respecting ramadhan by not providing pork contained food during ramadhan, cover all the wines, and cover the doors with the stickers so that the people outside couldn't see inside. http://www.komunal88.com/full-article.php?id=49

There is No local engagement yet

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2.2 Participation 2.2.1 Involvment in local community business

2.2.1.1. Improvement of local business through promotion and partnership

They sell Ffrash products from KDM foundation (Kampus Diakonia Modern) such as recylced bottle and glass, where the whole sales (profit) goes to KDM. fish are obtained locally from Natuna, Sukanda Jaya, Fish 'N Blues, etc. Vegetables are locally purchased from central market nearby (Kramat Jati for e.g.). Some ingredients are imported, such as the juice, salumeria, from Italy. Their selling point is being original italian/european dishes. It makes the usage of imported ingredient is crucial for them.

Number of products from local community is still low.

2.2.2. Involvement in tourism management

2.2.2.1. Access for local community to plan and take part in making decisions in tourism management policy

based on intervew, they maintain the good relationship with the neighborhood, clean the environment together, finding solution about flooding in their area. No examples of involvement of communities in company's ruling.

There is no engagement with local communities.

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3. Principle: Effective Management

This is the area where Komunal 88 performs best – they score 100% on Starfish 1, Starfish 3, and Starfish 4. They score

75% on Starfish 2, and 82% on Starfish 5. It shows that the company already implements good corporate practices.

Komunal 88 provides basic standard and relevant tools regarding health and safety issue

The company shows deep concern on their employees’ welfare; they fulfill all the requirements by labor regulation and also

give additional insurance coverage to their employees. They also give the employees opportunity to develop their capability

by sending them into various courses, such as English course and electrical engineering.

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Komunal 88 is very responsive to customers’ comment and input through several channels. They have a very excellent

service with no complaint.

What we can improve in this part is their involvement in policy-making by joining association.

Kategori Kriteria Indikator

Assesment Result

Existing Condition Existing Gap

3 Prinsip: Effective Management

3.1 Legality 3.1.1 Legal compliance

3.1.1.1 Business management system that is transparent, structural, and accountable

They have all the legal documents

3.2 Health and safety

3.2.1 Health and safety concern in managing business

3.2.1.1 Availability of internal mechanism that improves health quality and work safety

By default, the building design is supporting for disaster mitigration. They have a briefing to new employees, including work safety issues.

There is no work-operational-guide

3.2.1.2 Provides basic standard and relevant tools regarding health and safety issues, also list of emergency numbers

the company provides health insurance for all the employees; has first aid and emergency exit

No list of emergency contact and also log-book.

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3.3 Employment 3.3.1 Employees 3.3.1.1 Employment legality The company have all the legality that is need for their employee.

3.3.1.2 Composition of domestic (WNI) and foreign (WNA) employees

The company employs locals. Only the chef who is expat.

3.3.2 Child and women protection

3.3.2.1 Free of child employment

they're gonna give lists of employees and the age; no underage employees (from observation)

3.3.2.2 Respect of fair female employee rights

The company has pretty good working environment. The employees are happy - male or female.

3.3.3 Employee rights

3.3.3.1 1 Rights and facility of workers are in accordance with the legislations or applied local rules

The company acknowledge the regulation on employment. And they go beyond that for

They do not have contract with most of local workers.

3.3.4. Partnership, membership, and relation of Indonesia tourism business

3.3.4.1. Company is involved and active in relevant and recognized tourism association in Indonesia

not a member of any association Not a member for any association

3.3.5. Debriefing of education and skills

3.3.5.1. Improvement of employee capacity/training based on the field and responsibility

Training: hygiene and safety. Proof? Provide English course in British Council. (2 ppl already, +3 now) Send to electrical school and computer, but not in communal. Baker. Encourage people to enhance the skills

Training materials

3.4. Service quality, guests’ satisfaction and branding

3.4.1. Company service system

3.4.1.1. Understanding of good service to guest/work partners

No written procedures to dealing with customers nor to the machines etc. The owner showed how he handles comments and complaints in social media and platform such as instagram, zomato and tripadvisor

Written SOP

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CONCLUSION AND RECOMMENDATION

Through Signing Blue, WWF Indonesia embraces Komunal 88 to develop responsible marine tourism, which culinary business is

part of it – and work together with all parties to achieve sustainable business. The improvement program involves capacity building,

partnership, and also contribution to local community and environment.

Signing Blue works based on three main principles: environment, social-economic-culture, and effective management – which it

has to be fulfilled by its members. Due to the assessment, overall Komunal 88 achieved Starfish 2 level that means they already

made internalization of their awareness and commitment for responsible marine tourism.

From those three main principles, Komunal 88 achieved different degree on each principle. Their best performance is in effective

management principle where they score more than 80% in all Starfish level (up to Starfish 5). But they suffer in the area social-

economy-culture principle with only achieved Starfish 1 level.

In general, Komunal 88 has lack of work-operational-procedure documents, which will ensure the consistency of best practices,

application external partnership, and also locals’ engagement. They can improve local economy by involving them in their business

cycle, as vendors, partners, etc. It is also time for Komunal 88 to start an advocacy work, and influencing policy-making by joining

forces with associations. Therefore they will give more impacts.