... Service/Product: Restaurant Date: 11/05/2012 Table of Contents 1.0 Executive summary ……………………………………………………………… 4 2.0 Situation Analysis Overview …………………………………………………….. 5 2.1 Market Summary ………………………………………………………………... 7 2.2 SWOT Analysis …………………………………………………………………. 9 2.3 Competition ……………………………………………………………………...11 2.4 Product/ Service Offering …………………………………………………….….13 2.5 Keys to Success …………………………………………………………………..13 2.6 Critical Issues …………………………………………………………………….14 3.0 Marketing Strategy Overview …………………………………………………....15 3.1 Mission……………………………………………………………………………16 3.2 Marketing Objectives……………………………………………………………..17 3.3 Financial Objectives………………………………………………………………20 3.4 Target Markets……………………………………………………………………22 3.0 Marketing Strategy Overview …………………………………………………....23 3.5 Positioning ……………………………………………………………………………... 24 3.6 Pricing Strategies ………………………………………………………………………..25 3.7 Marketing Attack Strategy …………………………………………………………….27 3.8 Marketing Research ………………………………………………………………….. 29 4.0 Controls Overview …………………………………………………………………….31 4.1 Progress Milestones …………………………………………………………………...32 4.2 Marketing Organization ……………………………………………………………....34 4.3 Contingency Planning …………………………………………………………………35 5.0 Conclusion …………………………………………………………………………....36 References …………………………………………………………………………………….37 1.0 Executive Summary This is a marketing plan for the establishment of a restaurant. This restaurant is one that will target...
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...| Mobile:+855966000626 | Mobile: +85510917993 | Mobile: +85510527311 | Mobile:+855 | Primary email: Tonymarcie@yahoo.com | Primary email: guecheang.ngov@yahoo.com | Primary email: bonita_sarim@yahoo.com | Primary email: chhuoungmov_ly@hotmail.com | Secondary email: Tonymarcie@yahoo.com | Secondary email: guecheang.ngov@yahoo.com | Secondary email: bonita_sarim@yahoo.com | Secondary email: chhuoungmov_ly@hotmail.com | Team Supervisor | Family name: Phim | Given name: Sahakcheat | Gender: Male Age: 18 | Organization/University: Institute of Foreign Languages | Mobile: +855968676555 | Primary email: sahakcheatphim@rocketmail.com | Secondary email: phimsahakcheat@gmail.com | SECTION 2: Business Plan 1. What is your business idea? A business idea which come up from my mind is opening a...
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...'H2O' - organic/ethnic restaurant in Geneva, Switzerland (Business Plan) This restaurant business plan is for H2O, a new medium-sized restaurant located in a trendy neighborhood of Geneva, Switzerland. H2O's emphasis will be on organic and creative ethnic food. An emphasis on organic ingredients is based on H2O's dedication to sustainable development. Additionally, the restaurant uses local foods when possible, reducing their dependence on fossil fuels used for transportation, etc. Services: H2O offers a trendy, fun place to have great food in a social environment. Chef has a large choice of ethnic ingredients and recipes. H2O forecasts that the majority of purchases will be from the chef's recommendations. Ethnic recipes will be used to provide the customers with a diverse, unusual menu. Chef will also be targeting healthy dishes, recognizing the trend within the restaurant industry for the demand for healthy cuisine. H2O will be an inspiring restaurant, combining a warm atmosphere with excellent and interesting food. The mission is to have not only a great food selection, but also efficient and superior service - customer satisfaction is our main objective. H2O will be the restaurant of choice for a mature and adult crowd, couples and singles, young and old, male or female. Employee welfare, participation, and training are very important to our success. Everyone is treated fairly and with the most respect. Our employees will feel a part of the success of the restaurant...
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...Business Name & Location: GFC (Green Food Corner) 2/H/5 Goldreen Street Shymoli, Mohamadpur Dhaka-1207 Ph: 01736084927**,01674974517** Fax: 02888888 Name of the Venture The restaurant is a partnership firm. As it will be established in an aristocratic area, the name should be worthy to attract the attention of the customers. So, we decided to name it as ‘GFC’. Location and Facilities of the Venture ‘GFC’ will range in size of 3000 square feet and will seat 100 guests at a time. In order to attract the target customers this restaurant will be located in Shymoli area of Dhaka city. The restaurant will be equipped with a state-of-the-art sound system where our customers will be able to select their favorite country and western songs for free. The restaurant will be built on some prototype specifications: clean lines, open, and pleasing to the customer. The site/building selection will be chosen based upon the following list of criteria: * Community size minimum of 50000 people within one mile. * High visibility. * Easy access to parking lot with a minimum of 10 parking spaces. * Access of high officials during the working days. * No overabundance of competition in the trade area. All of these qualities are consistent with the goal of providing a top quality, entertaining dining experience at a justified price. The consumers’ satisfaction on the organic menu and service would be the best form of marketing. Nature of the Business Restaurant business...
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...summary Success of the business mainly depend on the customer relationship and market investigation which done by the marketing. In this report we discuss about the restaurant Organic Green which is currently facing some problems. In first two portion of the report the problems are being found and comparison with other methods is given and in other two portions the solution is given from those methods So that the business can again run successfully in all the sectors. Table of content Contents Executive summary 2 Table of content 3 Introduction 5 1.The role of marketing for the group’s business and the way it can build a marketing strategy. 6 2.The market segmentation and market positioning that restaurants may choose. 9 3.The options available for addressing each of the ‘4 Ps’ in the marketing mix: 11 4. Restaurant’s current position and what work should be undertaken to improve it. 16 Conclusion 17 Reference 18 Introduction Organic Green is a chain of six specialized restaurant which is located in different places. This restaurant has strong positioning in earlier but due to some strong competition it is gradually losing its business. Organic Green needs to modify total strategy in order to beat the competitors. First it needs to identify its problem. Than find the solution. As a marketer I am finding the problem and solutions. 1. The role of marketing for the group’s business and the way it can build...
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...Weber’s Restaurant is Ann Arbor, Michigan’s oldest privately owned restaurant. Herman Weber opened his first business in 1937; it started out with as gas station that also served beer and hamburgers. Mr. Weber grew the company from that small business into a multimillion dollar hotel, lounge, and restaurant that his son and grandchildren now operate. The current restaurant was completed in 1962. With family in mind Mr. Weber added a hotel around the restaurant and completed that in 1969. With a lot of hotels you have a restaurant that was built for the hotel or even at the same time. With Weber’s you have a successful restaurant that had a hotel built around it. Weber’s Inn and Restaurant is currently in their 76th year of business. Herman Weber still walks his property everyday at 99 years young. Weber’s offers 5 star dinning in a relaxed and upscale modern setting. The servers are knowledgeable and well dressed. Weber’s Restaurant specializes in Prime Rib, steaks and seafood. The menu often changes based on what is fresh and available. The seafood gets flown in daily from Maine. With Chef Tye you have to be on your toes. He likes to change menus with barely a week’s notice. Chef Tye tries to utilizes organic products in his dishes. For this reason I would mainly use local farmers and ranchers for the bulk of my food purchasing, cultivating relationships with the area growers and ranchers for all of my vegetables, fruits, beef, pork, poultry, and fish. This...
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...Prices are cheaper than competitors • Customer service is high • Small overhead • Menu Flexibility Weaknesses • Restaurant is not established and new – no market presence or reputation • Cash flow issues in early stages Opportunities • Food conscious – healthier choices • Working with local farmers to supply organics products • Little competition in market Threats • Operating costs • High turnover rates for employees • Changing customer demands • Perception of product Trends • Healthy, organic food Introduction A restaurant owner who fails to plan plans to fail. Most restaurants will succeed, provided that their owners are determined, stubborn, and willing to take control of those variables that can be controlled. Changes in markets, competition, products, and customer perceptions are inevitable. Restaurants that can adapt to such changes because of foresight and careful planning will profit. A written business plan is helpful in so many ways that the time and effort to write and update it are trifling in comparison to the benefits it gives. Concept Organics is a unique concept. It will very easily fit into the marketplace. This health conscious concept is very desirable. Organics Salad and Sandwich Shop will be a low priced restaurant, featuring prompt service in a relaxing atmosphere. Location The location selected is in the heart of a major...
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...With the right marketing plan, Organics has many opportunities for establishing a solid position in the current marketplace of local restaurants. There are a number of potential new customers throughout the metro area. Some customers are ready for a new type of restaurant and others are tired of the same old choices and yet others want the healthy choices that we can provide when dining out. This objective will be accomplished by providing strong advertising and promotion support, on a sustained basis designed to generate consumer awareness and demand for the restaurant. A formal desktop presentation will be used to generate new customers. This powerful presentation will tell the story of Organics and praise the benefits of healthy food over television monitors hung throughout the restaurant. To create and maintain, over the next five years, a highly profitable health food restaurant is the next objective that centers on the goal of obtaining a significant share of the market for healthy, organic, lunchtime restaurants. Personnel management is general the most time consuming task of the business. You must give the people a sense of fulfillment and belonging. Additionally, there are the issues of evaluation, compensation, discipline, and benefits. To communicate your vision you must be clear on the direction and tell them where they fit into the plan. In order for people to have a sense of self-worth, they need to know what they must do to be acceptable. They can then...
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...SCHOOL OF ECONOMICS AND BUSINESS IN SARAJEVO OPENING AN ORGANIC RESATURANT “ORGANISSIMO” INTERNATIONAL PROJECT Course: International Project Mentor: prof. VesnaBabić - Hodović, PhD Students: Fehim Šehić Index no: 71233 Marjem Čorbo Index no: 71238 MerimaHalilović Index no: 71222 Irma Imamović Index no: 71236 SabrudinaŠabanović Index no: 71093 Sarajevo, February 2015. Table of Contents INTRODUCTION 3 1. Situational Analysis 4 1.1. Market Analysis 4 1.1.1. Macroeconomic analysis (PESTEL) 6 1.1.2. Microeconomic Analysis (Porter’s Five Forces) 9 1.1.3. Market Research 11 1.1.4. Analysis of Competitors 16 2. Company Analysis 18 2.1. History 18 2.2. Mission 19 2.3. Vision 19 2.4. Values 19 SWOT Analysis 20 2. Customer Analysis 23 3. Marketing Mix Analysis 24 3.1. Product 24 3.2. Price 25 3.3. Place 25 3.4. Promotion 26 3.5. Physical layout 26 3.6. People 27 3.7. Process 27 4. Marketing Communication Strategy 28 4.1. Communication strategy for chosen target groups 28 4.1.1. Advertising 28 4.1.2. Internet marketing 29 RECOMMENDATIONS 30 LIMITATIONS 31 CONCLUSION 32 LITERATURE 33 APPENDICES 34 Table of Figures Scheme I PESTEL Analysis 6 Scheme II: Porter’s Five Forces Model 9 Scheme III SWOT (Strengths, Weaknesses, Opportunities and Threats) 20 Scheme IV Communication Mix Tools 28 INTRODUCTION Organissimo is the name for successful chains of restaurants that are operating successfully...
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...Business Plan of a Restaurant for the Wurst Family Table of Contents 1.0 Executive Summary 3 2.0 Justification of the Restaurant 3 3.0 Non-Financial Analysis of the Restaurant 5 3.1 Products and Services 5 3.2 Market Segmentation 5 3.3 Strategies 7 3.31 Competitive Edge 7 3.32 Promotion Strategy 7 3.33 Management Summary 7 4.0 Financial Analysis of the Restaurant 8 4.1 Breakeven Analysis 8 4.2 Cash Flow Data 9 4.3 Income Statement 10 4.4 Balance Sheet 11 4.5 Taxation 11 5.0 Conclusion 12 6.0 References 13 1.0 Executive Summary The main purpose of this report is to generate a business plan for a start-up restaurant for the Wurst family. This report consists of marketing and financial initiatives of the restaurant for about 3 years to 30 October 2013, which have been generated through undertaking research, collecting financial and non-financial data, and analysing them. Supported by Matt’s inheritance of $70,000 from the will of his great uncle, the restaurant will be located on Playford Avenue in Whyalla offering both ethnic and organic food to attract customers from the five main markets of minority ethnic groups, students, young couples, tourists, and those concerned about dieting and health. The competitive edge of the restaurant will be its products themselves while it is necessary to promote the products via brochures, discounts, and others as well. The...
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...Marketing Plan There are a large number of consumers that are growing more attracted to a healthy lifestyle and an increasing number of consumers with medical issues dictating that they make healthier food choices. People are participating in more outdoor activities, doing more gardening and trying to live an overall healthy life. For many consumers it is much easier to eat healthy when preparing their own meals; however, this isn’t always an option. There are going to be times that they do not have time to prepare a lunch for work or are on the go. Fit Burger will be the solution for this consumer’s need. Fit Burger will provide a healthy and high quality meal with fast food convenience. Strategy and Positioning It has been identified that there is not a fast food option for consumers focused on health and fitness. The existing fast food options have attempted to offer a healthy alternative to their traditional menu; however, it appears that those few items are not the primary focus of the restaurant and this is reflected in their quality. In order to meet the needs of the consumer we will be launching Fit Burger. Fit Burger is a fast food restaurant with a primary focus on health and nutrition. The food choices will still include tasty options that cater to those consumers who do not consider themselves health focused. Menu The menu of Fit Burger will include selections for gluten free, diabetic, vegetarian, low fat, and organic focused consumers. By focusing...
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... Control Mechanisms: Use and Reaction at Chipotle Mexican Grill Control is essential for any company to ensure their business plan is being executed efficiently to achieve its corporate goals. Part of the organization's planning includes which control mechanism best suits the business' core competency. This paper will study how Chipotle Mexican Grill utilizes Control Mechanisms and the reactions from employees and customers and to what degree Chipotle can monitor and control execution of its business plan, will determine the long-term viability of the company’s very existence. Leadership Vision Steve Ells, chef and founder of Chipotle is an inspired leader with a strong desire only to serve delicious and healthy ‘Food with Integrity.’ Integrity in the Chipotle vernacular means a strong commitment to small farmers by serving only naturally raised animals and organically grown vegetables. Culture Chipotle believes their crew members are just as important as their food for sustained success. Crew members are trained, rewarded, recognized and often promoted to leadership positions within the company. “Combined with our efforts to build a culture of top performing restaurant managers and crew, we believe that pursuing our vision to change the way the world thinks about and eats fast food will continue to strengthen our brand with customers over...
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...* TABLE OF CONTENTS A. EXECUTIVE SUMMARY 2 B. BUSINESS DESCRIPTION – AN ORGANIC OPPORUNITY 4 Introduction 4 Product 4 Groundwork forthe Venture 4 Crops to be grown 5 The Opportunity 6 Our community 7 Land Use, (re)connecting to `aina (land) 7 C. INDUSTRY AND MARKET ANALYSIS 9 Growth in the organic industry 9 The Hawai`i market 9 local competition 11 Offshore organic competition 12 Farming in Hawai`i 12 Customer profile 13 Distribution mechanisms 15 D. MARKETING PLAN 16 Promotions and outreach 16 Specific segment stratigies 17 MA`O customer service philosophy 17 Promotional materials and labeling 18 Pricing 18 Distribution 19 Sales management 19 Competitive advantage 19 E. MANAGEMENT PLAN 20 Organization and board 20 Governance 20 MA`O’s position in WCRC 21 Executive management & Staffing plan 22 Cooperating experts 22 F. Operations Plan 23 Farm plan 23 Research and development 23 Crop growth 23 Harvest and quality control 24 Inventory management 24 Organic certification 24 Farmer’s markets 24 Land, Equipment, Office Space, Tools, Resources 25 Increasing youth capacity 25 G. FINANCIAL PLAN 26 Start-up 26 Accounting system & Business controls 26 Long-term sustinability 26 Proforma statements 26 H. Risk ASSESSMENT & CONTINGENCY PLAN 35 I. ENDNOTES 36 EXECUTIVE SUMMARY Leaders must deal with apathy along the Leeward Coast (Wai`anae), perhaps it comes from poverty...
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...Strained ties through fair trade. Project Overview Here at Nuova vita Produttori di Vino Biologico we pride ourselves in family and phenomenal old school organically produced wine. Fermatation takes a juice of grapes,and turns it into a beautiful wine. Much like a fine wine our business has slowly expanded to the enterprise we have todayover the past 50 years. We started with 1 family vineyard in the outskirts of Rome and now we own 4 more properties in Santa Barbara County California.With the sprouting new middle class of Sao Paulo, we find a perfect place establish and nurture a new relation with the oversees market of Brazil. Much alike many of our competitors in the California wine market we have noticed an increasing trend in demand for our wine in the country of Brazil. The most noted growth was noted in the growing middle class of Brazil. Our company introduces this situation in a time of recent strains of the US-Brazillian relations. It was recently denounced that the personal emails of the Brazillian president was bugged by US Data Surveilance agencies. Through the practice of goodwill through the trade of a product widely known for its benificial properties we hope to introduce our organic wine to the people of the Sao Paulo metropolis. Bringing our wine to Sao Paulo will set our foot in the door for the greater market of South Brazil, leading to increased relations with the Brazillian people. This grant will help us reach a long time company goal of bringing our...
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...Environmental Scanning is probably one of the most important aspects of Marketing. This process as explained by our textbook helps companies both identify trends and changes in the business and economic environment and to figure out how to plan their business model and marketing plans to achieve the highest return possible. Although there are five Environmental Forces that our text book and our class lectures covered, this paper will serve only three of those forces. All five forces can affect the supplier, the organization itself in various departments, and the end of line customer (Kerin, Hartley, & Rudelius, 2013). The first force is Social. This affects not only how consumers look at companies and what items they want to purchase, but also how companies look at the buying trends and social responsibility of consumers and plan for their products. What consumers buy not only reflects their needs and wants, but also to some degree what society says is the best to buy. One big issue that our society is dealing with is the increase in population, and the decrease in food that is available to feed the population. Scientists have come up with a way to increase food production by genetically modifying plants to not only withstand drought conditions, pests, and other crop destroying factors, but also to cut down on the time it takes to grow them, thereby increasing production to feed an ever growing world. However, these genetically modified plants do not come without a price...
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