...Teacher Name: | | | | | Restaurant services business plan Table of Contents Restaurant services business plan 1 Dhofari night's restaurant Services 1 Business description 1 1.1 Nature of Industry 1 1.2 Name of Business Organization 1 1.3 Description of Products/Services 1 1.4 Brand name/Logo 2 Logo 2 1.5 Vision 2 Mission 2 Objective 3 1.6 Ownership and organizational structure 3 Organizational structure 4 Market Analysis 4 2.1 Target customers 4 2.2 Competitive advantage 5 2.3 Marketing media 5 2.4 Promotion 6 2.5 pricing strategy 6 2.6 Sales and Distribution 6 Physical facilities and raw material 7 3.1 Location of business 7 Advantages of location 7 3.2 Physical facilities 8 Human resources 9 4.1 Required employees 9 4.2 Recruitment and training 10 Recruitment 10 Training 10 Financial planning 10 5.1 Financial planning 10 5.2 Source of funds 11 Sales forecast and profit estimation 11 6.1 Sale forecasting 11 6.2 Profit estimation 12 Conclusion 13 References 14 ------------------------------------------------- ------------------------------------------------- Dhofari night's restaurant Services ------------------------------------------------- Business description 1.1 Nature of Industry The business we are going to start is related to the Hotel industry. Our business will be related to the business entrepreneur as per types of the entrepreneur. The location...
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...Module Code: UGB 123 Module Title: Understanding Business Part 2 Title of Assignment : Task 1- Franchise Application Tutor’s Name : Mr. Gopakumar Name : Chai Jia Ching (149108296) Boo Sheue Peng (149106959) Tai Jing Ni (149107015) Cheah Wei Shan (149107222) Date of Submission : 24 April 2015 BA (HONS) BUSINESS AND MANAGEMENT ASSIGNMENT COVER SHEET Student Name: Chai Jia Ching Boo Sheue peng Tai Jing Ni Cheah Wei Shan | Module Leader: Mr. Gopakumar | Module: UGB123 – Understanding Business Part 2 | Assignment due date: 24th April 2015 | Assignment title/number: Task 1- Franchise Application | Submission Date: 24th April 2015 | Learning outcomes assessed: | Feedback | Marks | | | Points of commendation: | Points for development: | I confirm that in submitting this assignment that I have read, understood and adhered to the programme rules and procedures governing infringements of assessment...
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...ORGANIC RESTAURANT BUSINESS PLAN Presented to the Faculty of the Agribusiness Department California Polytechnic State University In Partial Fulfillment of the Requirements for the Degree Bachelor of Science By Jesse Adam Godsey June 2010 © Jesse Godsey 2010 i APPROVAL PAGE TITLE: AUTHOR: DATE SUBMITTED: A Business Plan for an Organic Restaurant Jesse Godsey June 2010 Dr. Carol Sexton Senior Project Advisor Signature ii ABSTRACT This study was undertaken to determine if it is feasible to open an organic restaurant in San Luis Obispo, CA. All collected data went into the development of a bare bones business plan for the organic restaurant. The report utilizes two techniques for analysis of this data. A strategic analysis was used to determine if the restaurant could be a legitimate competitor among the many local restaurants of San Luis Obispo. Strengths, weaknesses, opportunities, and threats were outlined, given weights according to their impact, and used to develop a SWOT matrix. Strategic goals were set after reviewing the matrix and a QSPM, quantitative strategic planning matrix, was created to determine which goal was worth pursuing. The final step in determining if the organic restaurant could compete in San Luis Obispo was to perform a competitive analysis against what were determined to be the top local competitors. Following the strategic analysis, a financial analysis was executed to determine whether the operation offered a profitable...
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...Executive summary: This business plan provides all specific information about business’s founder’s vision and the basic strategic plan necessary for initial establishment and operation of Vietnam Garden restaurant such as marketing analysis, marketing strategy, management, etc., (Stephen P. Robins and David A. Decenzo, 2010, p.74) . To be located in Jalan Bukit Bintang, the Golden Triangle of Kuala Lumpur, Vietnam Garden is established to serve Vietnamese cuisine for people in Bukit Bintang and areas around it. The basic objective is to offer travelers and residents the fresh, creative, attractive Vietnamese traditional foods. In fact, we have strong unique selling position in attracting customer attention because we provide foreign cuisine and elegant dining services. Moreover, our restaurant will offer different services in order to develop the popularity of our restaurant brand name. Vietnam Garden will be dedicated to be a customer friendly environment by providing customer the best Vietnamese food and the best service as well. Objectives : Provide genuinely Vietnamese traditional cuisine. Showing customers that our restaurant is a good place to enjoy relaxing environment, together with nice food and excellent customer services. Maximize our reach to as many potential customers in the first six months. Hence, this is the important step before they get to know of our restaurant. Inform and remind customers about our restaurant. Achieve the image as the place for dining...
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...Malaysian restaurants in London, will provide a unique one and only “mamak” experience that manifests the true Malaysian food and atmosphere that we have all been craving for. insert name is the answer to an increasing demand of true authentic Malaysian food by Malaysians in United Kingdom. The public wants value for everything that it purchases, is not willing to accept anything that does not meet it’s expectations, and wants entertainment with it’s dining experience. insert name has the perfect solution for all those needs. In today’s highly competitive environment, it is becoming increasingly more difficult to differentiate one restaurant concept from another. insert name does this by being the only Malaysian restaurant that showcases it’s display of skills in preparing authentic food to the our customers. (Eg. The making of “roti canai”, grilling “satay” skewers, “teh tarik” and the making of “ice kacang”) Our grill will be out in the open and the skewers are ready to be cooked upon request. With the locals nature of willing to try something new and interested by the food display, and the Malaysians feeling just like home, we believe that this feature will ensure our success. This restaurant business plan is prepared to obtain financing for the initial launch of this concept. The financing is required to begin work on kitchen design, architectural plans, manuals and recipe books, site selection, equipment purchases, and to cover expenses in the first year of business. ...
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...1. Executive Summary The restaurant industry in Cyprus is large and ubiquitous. Providing a range of products and services, it touches nearly every household in one way or another. 2. Company Analysis 3. Industry Analysis Restaurant companies are essentially retailers of prepared foods, and their operating performance is influenced by many of the same factors that affect traditional retail stores. Competition between restaurants is intense, since dining options abound. And, while there are certainly dominant players in this industry (especially among restaurants offering Cypriot food) no company has the market cornered. Indeed, virtually every restaurant location must compete not only against other publicly traded chains, but also a wide array of small, local establishments. Competitors include everything from delis and pizzerias to fine-dining restaurants, and of course, it is relatively easy to forgo prepared foods, altogether, in favor of home cooking, which is usually a less expensive option. Thus, restaurant meals are discretionary purchases, and the industry tends to be highly cyclical. Edesma’s target group is divided between tourists, restaurant seekers in general with money to spend as well as other adults from other towns of Cyprus who were in the area looking for good Cypriot cuisine. According to research by C&R Research for the National Restaurant Association, there are four broad food attitude segments among today’s restaurant patrons: • Adventurous diners...
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...F & H, Fast & Healthy LLC Business Plan for Health Conscious Individual By: Patricia A. Chang (831) 747-4893 pac623@icloud.com HOSP582 Professor Michael Brizek Table of Contents 1.0 Executive Summary………………………………………………………………………3 2.0 Statement of Purpose…………………………………………………………………….4 2.1 Company’s Mission Statement…………………………………………………..4 2.2 Current Situation…………………………………………………………………..4 2.3 Setting Us Apart …………………………………………………………………..5 2.4 Creating Value…………………………………………………………………….6 2.5 Key Success Factors……………………………………………………………..6 3.0 Name and legal structure…………………………………………………………………7 3.1 Description of the business………………………………………………………7 3.2 Management Philosophy…………………………………………………………7 3.3 Menu Concept……………………………………………………………………..7 3.4 Pricing………………………………………………………………………………8 4.0 Market analysis and strategy…………………………………………………………….8 4.1 Marget Segmentation……………………………………………………………10 4.2 Location……………………………………………………………………………12 5.0 Advertising and promotional campaign…………………………………………………13 5.1 Media Marketing…………………………………………………………………..13 6.0 Conclusions and summary……………………………………………………………….13 7.0 Reference/Works cited …………………………………………………………………14 1.0 Executive Summary F & H, or Fast & Healthy, will be a moderately priced health conscious restaurant offering a variety of popular and great quality food and beverage options in a fast casual type atmosphere. This business concept provides a quick and healthy option for easier access...
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...How to Write a Restaurant Business Plan By: Ronald C. Manalastas Writing a restaurant business plan, whether for a proposed or existing venture, represents the daunting task of researching, organizing, and integrating loose information into a compelling business blueprint. How you develop the plan assumes critical importance because it can make or break your financial interest. A restaurant business plan is a resource document that reflects your strategic intent or vision as a business owner, manager, or entrepreneur. It details how you intend to achieve that vision after understanding the external context of the business and determining your internal capacity to effectively address opportunities and threats, face competition, and mitigate risks. How then do you write a restaurant business plan in a manner that creates value to all business stakeholders? The following is a basic tutorial in writing a restaurant business plan: I. Assess the nature and scope of information requirement Before writing, you must ascertain with particularity what information you will need to progressively proceed with the completion of the plan. Here, you have to establish what kind of information is available in-house or from your own database and what must be researched from primary and secondary sources. You must determine if you need to conduct interviews or surveys and formulate questionnaires to support the process. Once the types and sources of information are identified, you can prioritize...
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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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...BUSINESS PLANNING PROJECT SaNa Fish Fast Food Restaurant Sheng HUANG Thi Huyen Trang DO Abstract This report presents the business plan to introducing SaNa fist fast food restaurant into French market. ..... Table of Contents 1. Company Description 5 1. Introduction 5 2. Description 5 2. Industry Analysis 6 3. Market Analysis 6 4. Competition 6 5. Marketing and Sales 6 6. Operations 6 7. Management and Operations 6 8. Investment Analysis 6 9. Financial Projections 6 10. Conclusion 19 11. Reference 20 SaNa Fish Fast Food Restaurant 1. Company Description Name: SaNa fish fast food restaurant 1.1 Positioning and target consumers Product and service: Create a warm and family atmosphere in our restaurant; provide fresh, healthy, nutrition and delicious fishery fast food. Target consumers: citizens who has the purchasing power and pursuit health in France. 1.2Competencies: 1> High quality of product and service. 2> Stable raw material suppliers to supply us fresh and not expensive fishery material. 3>Venture funds invest to our fish fast food restaurant. 4>Situations are close to our target consumers 5> Providing promotions. 1.3 Product or Service: 1.3.1Description: 1>Providing Seafood and other fishery foods which cooked in varies way and have different tastes (such as sandwich, wraps, salad, hamburger, soup, pasta with various types...
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...ITALIAN RESTAURANT BUSINESS PLAN HISTORY The location is only 1/4 of a mile away from Gravois Bluff's, the largest land moving project to put in a major shopping complex in the state of Missouri. The rent is half the retail shops in Gravois Bluff's, yet the location offers the same opportunity for sales. The recently completed highway 141 offers hundreds of thousands of local residents, shoppers from outside the area, and travelers that use this new highway. With this high concentration of customers there are no Italian restaurants in Fenton and a tremendous need for an upscale family restaurant that offers items for both the children and adults. This turnkey operation seats 170 customers and is the perfect size for a PHC family operation. With the current leasehold improvements and quality kitchen equipment it would take very little to upgrade this operation to the legendary PHC winning formula. The growth in numbers of high income families in the Fenton area is projected at over 30%. There is a need for a family fine dining restaurant in the Fenton area. PHC would be the perfect neighborhood restaurant in the perfect neighbourhood. The Pasta House Co. in Fenton will be the second location for Dennis Boldt, who has operated a successful franchise unit in High Ridge, Missouri for 20 years. The Pasta House Co. based out of St. Louis, and now has over 34 successful company and franchise locations in the United States and Mexico. PHC Fenton will have a prime location, great...
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...dining habits over the last 20 or so years, the change has been gradual, reflecting a constant evolution of the industry. In the United States, the National Restaurant Association (NRA), www.restaurant.org, has been the premier source for identifying changing trends in consumer habits. Each year the NRA publishes, among other things, its annual "Restaurant Industry Forecast." The forecast provides a glimpse of the industry through anticipated sales, customer spending habits, dining traits, operational trends and industry workforce trends. The U.S. Bureau of the Census, the Department of Labor, and The Library of Congress are also good sources when analyzing population growth, ethnicity mix, labor and economic conditions; however, organizations such as the NRA and restaurant-based publications provide more relevant information about our particular industry. Given the projected growth of the restaurant industry, this aspect of your plan paints an optimistic future of your chances for success in a very competitive business. Target market. Location analysis. Some business plans, probably most, are created before a site has been selected. Therefore, the location analysis may be limited to the general area or city for the proposed concept. As suggested earlier, site selection is often considered the most crucial aspect of the business planning cycle. The location analysis should describe market conditions that exist in the location (or general area) you have selected. Information gathered...
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...Business <iframe src="//www.googletagmanager.com/ns.html?id=GTM-5H2V9S" height="0" width="0" style="display:none;visibility:hidden"></iframe> ------------------------------------------------- Top of Form Bottom of Form Toggle navigation * * About us * News * Events * Contacts * Industry & business * Industry & business Integrating and promoting innovation to drive growth across the economy. More * Industry & business news * Manufacturing * Automotive Transformation Taskforce * Small business * High Performing Workplace Index * Innovation * Clusters * Digital technology * Investment & trade * Investment & trade Building South Australia's competitive advantage and supporting new investment and export capability. More * Investment & trade news * Investment Attraction Agency * Business Missions * South Australia - China Engagement * South Australia - India Engagement * South Australia - North Atlantic Engagement * South Australia - South East Asia Engagement * Case management * Immigration * Major Developments Directory * Why South Australia * Industry Capability Network SA * Export Partnership Program * Trade * Tradestart assistance * Exporting...
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...BUSINESS PLAN OF NEW VENTURE 1.What is a Busines Plan? * A written document that serves as a blueprint and guide for a proposed business project that one intends to undertake; 2. What are the purposes of a Business Plan? * To allow the entrepreneurs to view and evaluate the proposed business venture in an objective, critical and practical manner; * To analyse and evaluate the viability of a proposed venture * As a guideline for managing the business * To allocate business resources effectively * To convince relevant parties of the investmet potential of the project 3. Components of a Business Plan What comprises of a Business Plan of a Proposed Business: It consists of the following sections: 1. Introduction 2. Purpose 3. Company background 4. Owner/Partners background 5. Location of the business 6. Administratiove plan 7. Marketing plan 8. Operations plan 9. Financial plan 10. Conclusion 1. INTRODUCTION SECTION includes: a. Name of the company b. Nature of business c. Industry profile d. Location of the business e. Date of business commencement f. Factors in selecting the proposed business g. Future prospects of the business 2. PURPOSE Every Business Plan is prepared with a particular purpose. Or as a guide for the entrepreneur to manage the business. Eg. This business plan is prepared by Riverside Thai Food Restaurant as a guideline for managing the proposed...
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...ITT TECHNICAL INSTITUTE EN3220 Written Analysis Onsite Course GRADED ASSIGNMENTS Table of Contents Graded Assignments 4 Unit 1 Journal 1: Personal Narrative 4 Unit 1 Journal 1: Personal Narrative Handout 6 Unit 1 Journal 2: Civic Narrative 9 Unit 1 Journal 2: Civic Narrative Handout 11 Unit 1 Assignment 1: What Would You Do? 12 Unit 2 Journal 1: Personal Narrative 13 Unit 2 Journal 1: Personal Narrative Handout 15 Unit 2 Journal 2: Civic Narrative 19 Unit 2 Journal 2: Civic Narrative Handout 20 Unit 2 Journal 3: Article Response 22 Unit 2 Assignment 1: What Would You Do? 23 Unit 2 Assignment 2: Declaration of Independence and Public Safety 25 Unit 3 Journal 1: Car Commercials 26 Unit 3 Journal 2: Personal Narrative 27 Unit 3 Journal 2: Personal Narrative Handout 28 Unit 3 Journal 3: Civic Narrative 31 Unit 3 Journal 3: Civic Narrative Handout 32 Unit 3 Journal 4: Taste vs. Judgment 34 Unit 3 Presentation 1: What Would You Do? 35 Unit 3 Assignment 1: Habits That Hinder Thinking 36 Unit 4 Journal 1: Invention Exercise 37 Unit 4 Journal 1: SWOT Analysis Template 38 Unit 4 Journal 2: Personal Narrative 39 Unit 4 Journal 2: Personal Narrative Handout 41 Unit 4 Journal 3: Civic Narrative 43 Unit 4 Journal 3: Civic Narrative Handout 44 Unit 4 Assignment 1: What Would You Do? 46 Unit 4 Assignment 2: Invention White Paper 47 Unit 5 Journal 1: Personal Narrative 48 Unit 5 Journal 1: Personal Narrative Handout 49 Unit...
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