...Marketing Plan Grantham University February 24, 2014 Introduction and Executive Summary The restaurant business is highly competitive. Success largely depends on the business’s ability to implement a marketing plan that will give the restaurant the competitive advantage over other businesses. Any restaurant business must understand the marketplace and customers’ needs and wants if it wants to grow and compete effectively. The restaurant in this marketing plan is a dine-in, or carries out family owned business specializing in leisure dining. The restaurant has a good reputation within the small community of about 6,000 people. The marketing strategy is to promote new product to the public. This restaurant is open to the public Monday – Friday from 11am to 7pm. The restaurant is currently facing stagnant profit and a decrease in customers over the past few years. The company will implement different marketing strategies to maintain current business with local customers as well as attract new customers in order to increase revenue. Mission Statement The mission of the restaurant is to ensure each customer receives professional, friendly, and courteous service. To provide our customers a warm dining experience while enjoying delicious family style cooking at an affordable price. To provide all employees with a satisfying rewarding environment which encourage long term employment. To maintain a clean, safe work environment and treat employees and customers with dignity and...
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...The new restaurant in london city Marketing skill and Entrepreneurship Assignment Submitted by: Darpan Shrestha ID: C0420BSBS0213 Submitted to Dr. Rajendra Kumar & Dr Lawernce Akwetey Submitted on 19/04/2013 Table of Contents Task 1 4 1. Introduction 4 2. Effectuation 4 3.Causation 5 4. Theory of effectuation 5 5. Conclusion 6 Task 2 8 1 Introduction: 8 2. Business description 8 2.1 Overview 8 2.2 Opening hours 8 2.3 Atmosphere 8 2.4 Product and services 8 2.5 Mission statement: 10 2.6 Our Goal: 10 2.7 Purpose: 10 2.8 Objectives 10 3. Start up Summary 10 4. Market Analysis 10 4.2 Market Analysis Summary 11 4.2.1 Size Selection: 11 4.2.2 Variety: 11 4.2.3 Price 11 4.3 Market segmentation 11 4.3.1 The business people: 11 4.3.2 Local People: 11 4.3.3 Family: 11 4.3.4 Tourist: 11 5. Target Market 12 5.1 Target market segment strategy 13 5.2 Market Needs 13 6. Service Business analysis 13 7. Market Analysis Summary 13 7.0.1 Competitive Edge: 14 7.0.2 Main Competitors: 14 7.1 Marketing Strategy 14 7.2 Marketing Program 14 7.2.1 In store marketing program 14 7.3 Promotion and publicity 15 8. Sales Strategy: 15 8.1 Sales Forecast: 16 9. Management Summary 17 9.1 Personnel plan 18 9.2 Kitchen 18 9.3 Restaurant Operation 18 10. Financial Plan 18 10.1 Financial format 18 10.1.1 Assumption: 19 10.1.2 Business growth 19 10.1.3 Estimated Weekly Sales 19 10.1.4 Estimated Seasonal...
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...Cuisine, Guangdong Cuisine (Cantonese Cuisine) and Fujian Cuisine. Sichuan cuisine mainly uses the chili peppers and prickly ash to increase the flavor of the food. One of the most famous dishes Kung Pao Chicken coming from the Sichuan cuisine. There are several Cantonese snack restaurants which also called dim sum restaurants in the London. Compared with the Cantonese snack, Sichuan snack mainly serves a different kind of spicy noodles and dumplings. It is common to see a Sichuan snack restaurant fill with customers in China. As the center of global economy and culture, London has a large population of 8.623 million (Ukpopulation2016.com, 2016). In addition, London is a vibrant and receptive city, the residents live in the London dare to try the new things and eating is a must activity that everyone will do every day. Therefore, it has a large market for the restaurant especially a Chinese restaurant. This new business plan is about to open a Sichuan snack restaurant in London. In fact, there are some Sichuan restaurants served several Sichuan snack in London. Compared with those Sichuan restaurants, Sichuan snack restaurant only concentrates on the range of snack. For example, in Sichuan snack restaurant, it does not offer...
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...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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...Restaurant management involves many different aspects, including public relations, inventory, dealing with staff, customer service and the list goes on and on. Here are ten 10 things you should know about restaurant management. ! 1. The customer is always right. Always. The golden rule of business – the customer is always right. Even if you don’t agree with a customer’s complaint, how you handle it will determine if the customer comes back to your restaurant. Read more about restaurant customer service. 2. Restaurant job expectations should be clear to staff. From the wait staff to the house kitchen staff, each person needs to be the best at their job, in order for a restaurant managment to run smoothly. Read more about hiring restaurant staff. 3. Restaurants need advertising. A big part of restaurant management is advertising. Restaurant advertising has come a long way from newspaper ads and radio spots. Social networking offers a low to no cost way of promoting your restaurant. Read more about restaurant advertising on a budget. 4. Restaurant managment should watch cash flow closely.Cash flow is the amount of cash coming in versus the amount of cash going out of your business on a daily, weekly and monthly basis. If you don’t understand this basic concept of restaurant finances, you put yourself at great financial risk. Read more about restaurant cash flow. 5. There are many types of different restaurant promotions. Promotions can range from a nightly happy hour to prix...
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...Restaurant Industry in India - Trends and Opportunities Restaurant Industry in India - Trends and Opportunities HVS International (India), Mr. Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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...MHC601 Accounting & Finance for Managers Portfolio 1 Submitted to: Dr. Zelko Livaic Blue Mountains International Hotel Management School, Sydney, NSW Submitted By: Rajkumar Shrestha Student Number: 201414094 Due Date: 14th November, 2014 05:00 pm Submission Date: 14th November, 2014 Individual Assessment Cover Sheet / Plagiarism Declaration Form This form must be completed and included with each assessment you submit for marking to the School. Although this assessment is submitted electronically, you must still complete and include this form with your assessment. Student Number: | 201414094 | Unit Code No.: | MHC601 | Unit Title: | Accounting and Finance for Managers | Assessment No.: | Assessment 1: Portfolio Part 1 | Lecturer: | Dr. Zelko Livaic | Submission Date: | 14th November, 2014 | Declaration: I have read the School’s Policy on Plagiarism and Improper Conduct and all the materials pertaining to plagiarism. I declare that, to the best of my knowledge and belief, this assessment is my own work, all sources have been properly acknowledged, and the assessment contains no plagiarism. I further declare that I have not previously submitted this work or any version of it for assessment in any other unit or award offered by the School, or any other institution, without first ensuring that an explicit provision has been made and that I have obtained written permission from the Deputy Head of School for doing so. (Documentation...
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...Ethnic Food Restaurant Business Plan 1.0 Executive Summary Our initial statement to Investors and Financial Lenders is a candid disclosure of the Zara Restaurant & Lounge business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture. Entrepreneurs have a tendency to paint the business plan with a very optimistic brush, highlighting strengths and camouflaging the risks. We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows: Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Atlanta market averages. We have taken a collective look at all figures to make solid business estimates. Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analysed the market findings and built a concept around our consumers. In other words, our business is built to service an...
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...FIVE-YEAR MARKETING PLAN ICHIBAN SUSHI, LLC. Table of Contents 1.0 Executive Summary ................................................................................................1 2.0 Company Description ..............................................................................................2 3.0 Strategic Focus and Plan .........................................................................................4 3.1 Mission ...........................................................................................................4 3.2 Goals ..............................................................................................................4 3.3 Core Competency ..........................................................................................5 4.0 Situation Analysis ...................................................................................................7 4.1 SWOT Analysis .............................................................................................7 4.2 Competitors in the market .............................................................................9 5.0 Product-Market Focus............................................................................................9 5.1 Marketing and Product Objectives ..............................................................10 5.2 Target Markets .............................................................................................10 ...
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...consistently grown its business since its inception in 1999. Our analysis shows no significant reasons that would suggest this trend could not continue should Foody Inc. choose to continue along it. With the exception of Fusion, each restaurant Foody has opened has seen consistently positive operating margins. It is recommended that Foody consider opening more restaurants commensurate with its capital and management capacity to do so. Certain restaurants in Foody’s portfolio have operating costs that are close enough to sales levels to warrant some concern. These should be addressed on an individual basis. Other factors that were studied suggest that Foody could leverage increases in marketing spending to boost both domestic and foreign (tourist) sales. As the number of tourists are growing each year, Foody can leverage Introduction Foody Inc. is a greater toronto area restaurant conglomerate. Sales forecasts for foody were requested by ZYRRMB Associates. ZYRRMB has analysed data provided by Foody Inc., which includes sales, operating costs, marketing expenditures. ZYRRMB has also been provided and sought out other external factor data such as foreign spending, national income, exchange rates and retail food sales in its analysis. Correlations between factors were sought out and predictions made. Background Foody Inc. has grown from its inception in 1999, when its two initial restaurants were first opened. Today, Foody Inc. operates 8 successful restaurants in the GTA. From inception...
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...Introduction McDonalds is one of the world’s leading fast food chain restaurants. It account for the total of over 30,000 restaurants in over 119 countries. All these McDonalds restaurants serve around 50 million people every day. There are ups and downs in every business. Every business has to face challenges over the time. Out of those challenges, one of the major challenges faced by McDonalds was supply chain management. Supply chain management involves creating a balance between minimising wastage as well as at the same time meeting customers’ needs. Wastage is reduced by two major steps:- * Accurate forecasting (product is not ordered in excess) * Accurate supply control of raw material. Supply chain management involves creating balance between customers need at the same time minimising wastage of product including raw material. It is believed to be very tough to balance. In order to fulfil changing taste of customers, McDonald’s needs to introduce new products to their existing menu, which in turns make it even harder to minimise wastage. Importance of required change In early days, stock ordering was so easy at all McDonald’s restaurants. Stock ordering was responsibility of restaurant manager. They order stock using their local knowledge, as well as data on what the store sold previous day, week and month. For example, if last week's sales figures showed they sold 100 units of coffee and net sales were rising at 10%, they would expect to sell 110 units this week...
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...Task 1 All large business and personal lives are affected by the use of accounting. Accounting ideas affects us as well when we have to take certain decisions how to spend our money. Planning is an important role when we take the decisions about how much money we are going to save and how much money we are going to spend. You can either write your planning which is known as budget or we can just memorize it in your mind. Organisations have a large amount of accounting so they cannot keep everything in their minds therefore they keep frequent records. Organisations do not only record cash received or their expenses but they also record goods purchased and sold, items bought for their own use. This record keeping is called recording of data. Data has to be well- organised this is known as classifying and summarising data. With the help of classifying it can help the business to check how much profit and loss the business has made. By this method resources of the business are identified. From the data collected accountants can determine if the organisation is performing good finances. Accountants should be able to identify the strengths and weaknesses of the organisation. The final step of the accountants is to tell the results the owners of the business or to others how are eligible for this type of information. The management uses this information to take certain desicon in the future of the organisation. Task 2 Capital Expenditure Capital...
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...Restaurant Industry in India - Trends and Opportunities Restaurant Industry in India - Trends and Opportunities HVS International (India), Mr. Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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...Restaurant Industry in India - Trends and Opportunities Restaurant Industry in India - Trends and Opportunities HVS International (India), Mr. Navjit Ahluwalia, Associate Director and Mr. Dushyant Singh, Consulting & Valuation Analyst Research, Report Writing Mr. Shyam Suri, Secretary General, FHRAI Editing, Report Fianlisation Mr. Pooran Chandra Pandey, Assistant Secretary General (Research), FHRAI Hotel Questionnaire & Co-ordination Mr. Raj Rajeshwar Sharma, Computer Data Assistant Design, Graphics, Pre-press & DTP Printed by : Published in April 2004 by: Secretary General, Federation of Hotel & Restaurant Associations of India B-82, 8th Floor, Himalaya House, 23 Kasturba Gandhi Marg, New Delhi - 110 001 Phones : (011) 23318781, 23318782, 23322634, 23322647, 23323770 Fax : (011) 23322645 E-Mail : fhrai@vsnl.com Website : www.fhrai.com © Federation of Hotel & Restaurant Associations of India (FHRAI), 2004 Price: One copy free to concerned FHRAI members. (Additional copies at Rs. 400.00 for FHRAI members and Rs.600.00 for Non-Members.) US$50.00 for foreign dispatches 2 Contents Table of Contents 1. 2. 3. Executive Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 Background Scenario and Numbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 Analysis of Questionnaire Responses 3.1 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ....
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... 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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