...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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...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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...Business Plan For Finale Sports Bar & Grille Submitted by: Donald Jackson III Baton Rouge, La. April 20, 2011 Table of Contents I. Executive Summary…………………………………………………Pg: 3 II. Introduction……………………………………………………….....Pg: 4 III. Industry Analysis……………………................................................Pg: 4 & 5 IV. Organization………………………………………………………...Pg: 5 & 6 V. Management/Human Resources…………………………………….Pg: 6 & 7 VI. Operations…………………………………………………………...Pg: 7 & 8 VII. Competitive Analysis………………………………………………..Pg: 8 & 9 VIII. Marketing……………………………………………………………Pg: 9 - 11 IX. Assumptions Page…………………………………………………...Pg: 12 X. Financial Documents………………………………………………...Pg: 13-15 XI. Appendix…………………………………………………………….Pg: 16-19 Executive Summary References in this document to “Finale Sports Bar & Grill,” “company,” “we,” “us” and “our” refer to the business of Finale Sports Bar & Grill. Finale Sports Bar is a growing restaurant featuring a variety of boldly flavored, made-to-order menu items. Our restaurants create an inviting neighborhood atmosphere that includes an extensive multi-media system, a full bar and an open layout, which appeals to sports fans and families alike. Our concept offers elements of the quick casual and casual dining restaurant concepts featuring a flexible service model that allows our guests to choose among convenient dining options such as quick casual counter service, casual dining...
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...Strategic Plan, Part I: Conceptualizing a Business BUS/475 October 7, 2013 Strategic Plan, Part I: Conceptualizing a Business Worlds Apart is a new concept restaurant that incorporates different dishes from all over the world into one restaurant. There will be amazing food dishes from Ireland, Germany, Mexico, Italy, France, China, and Greece, and of course, good ole down home southern dishes as well. Mission Statement Worlds Apart inspires to be a high-quality restaurant that meets and exceeds all expectations. The restaurant will offer a diverse menu from around the world using natural ingredients of the highest quality possible, and still offer moderate prices. We will give our employees the best training in respect, courtesy, and service better to assist our customers. We will use environmentally safe products to protect our ecosystem and the community around us to help reduce our carbon footprint. We strive to be an internationally known household name for our excellent service and high-quality foods in a way that will help us grow and expand profitably. Vision Statement Within the next five years, Worlds Apart will be a well-known “five star” restaurant in Southern Kentucky by combining exquisite customer service and perfectly prepared meals that creates a unique dining experience. Values and Guiding Principles Accountability-being responsible and taking ownership for our actions. This is essential to preserve our customers and societies trust and protect...
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...Business Plan Presented by: Team Jack Welch (Team 9) Brinda Balachander Debnarayan Banerjee Gagan Singh Ira Singla Priyanshu Mishra Ranjini Ballal Sulabh Sharma Contents 1. Executive summary ................................................................................ 3 2. Evaluation of Business opportunity ................................................. 3 3. Industry profile ........................................................................................ 5 4. Company profile ...................................................................................... 6 5. Marketing strategy................................................................................ 10 6. Financial feasibility............................................................................... 15 7. Conclusion ................................................................................................ 19 8. APPENDIX ................................................................................................ 19 2 1. Executive summary Our business plan is about ZAYKA which is a single-unit, good-sized restaurant basically focused on healthy and ethnic food. Situated in Bangalore, ZAYKA’s emphasis will be on providing ethnic food. ZAYKA offers its customers top quality food and a great ambience. ZAYKA aims at providing different cuisines from around Indian sub continent. Ethnic recipes will be used to provide the customers with a diverse & unique menu. It also emphasizes...
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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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...Table of Contents EXECUTIVE SUMMARY 1 Introduction/Statement of Purpose ................................................................................................... 1 COMPANY DESCRIPTION 3 Location ............................................................................................................................................... 3 Capitalization ...................................................................................................................................... 3 BUSINESS CONCEPT 4 Concept Description and Statement .................................................................................................. 4 Sample Menu ....................................................................................................................................... 6 Design/Layouts .................................................................................................................................... 7 MANAGEMENT TEAM 8 Owner/Operator – Harry Stevens ..................................................................................................... 8 General Manager – Linda Jones........................................................................................................ 8 Kitchen Manager – Steven King ........................................................................................................ 9 Management Agreements ....................................................
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...Content Page 1.0 Unique Business Idea 2 2.0 General Company description 2-4 3.0 Service overview, benefit and features 5-6 4.0 SWOT Analysis 6 5.0 Target Market 7 6.0 Long term and short term marketing goals 7-8 7.0 Marketing Mix 8-9 8.0 Operational Plan and Licenses and Permit 10-11 9.0 Promotion Tools (Logo, Flyers) 11-12 10.0 Industry Analysis 13-16 11.0 Macroeconomics Analysis 16-17 12.0 Interview (1)&Interview (2) 18-20 13.0 Competitors 20-21 14.0 Conclusions 21 15.0 References 22-23 16.0 Appendix 24-25 1.0 Unique Business Idea Business plan is a map which gives us directions. Therefore, we know what we can plan for the business’s future. It is a plan for a startup describes your strategy for creating the legal entity. A business plan tells us the objectives that a company wants to achieve and provide information about the business’s short-term and long-term form. In the 21st century, every person complains that their life is hard, time is insufficient, and most people lost their joy. Sometime we even have no time to celebrate birthday with beloved or best friends. People mostly busying with their job routine or businesses and they have no time to think about a good idea for a birthday celebration, to buy a cake, and find an interesting place to celebrate. We seek this as a good opportunity to provide a service that covers...
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...Promotion Sales & Service Operations Finance Franchising Technology March 23, 2015 Resources for Entrepreneurs > Good Business Ideas > I Want to Start a Small Business Gaebler.com is a daily online magazine covering small business news. We help entrepreneurs transform ideas and innovations into greatness. Ask me a question Visit us on View our news feed Follow Ken Stop by for a bit Get our newsletter Resources for Entrepreneurs Good Business Ideas Opening a Vietnamese Restaurant Starting a Vietnamese restaurant is a rewarding experience if you have the creativity and tenacity necessary to be a successful entrepreneur. We offer nuts-and-bolts information on successfully operating a small business. Wondering how to start a Vietnamese restaurant? We take you step-by-step from start to success. How to Start a Vietnamese Restaurant Are you friend or pho? Sorry for the bad Vietnamese food pun! But, seriously, we are here to help you learn about opening a Vietnamese restaurant. What questions do you have? Consumer Expectations for Vietnamese Cuisine Vietnamese is one of a handful of ethnic cuisines that have gained traction in the U.S. restaurant industry. But like any other restaurant cuisine, consumers have certain expectations about the Vietnamese restaurants they patronize -- and those expectations may not always line up with typical cuisine in Vietnam. For startup Vietnamese restaurateurs...
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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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...Strategic Plan, Part I: Conceptualizing a Business Adam Baalaer BUS 475 November 7, 2011 Hal J. Wilkins Strategic Plan, Part I: Conceptualizing a Business Many night-clubs, bars, and restaurants open weekly all over the country, but the key to success for these businesses is developing a key strategic plan. A key strategic plan needs to have a successful vision, mission, and key values that will support the strategic business plan. The business that has been chosen for this paper is opening a new pub and restaurant. In order for this restaurant to successfully open, a business plan, vision, and mission statement supporting strong values needs to be established, and this will all be discussed in this paper. The Thirsty Hunger is a new pub that will be open to the public offering more than 50 draft beer selections on draught and a great variety of food. The Thirsty Hunger would have a restaurant on one side, allowing underage to dine with their families and enjoy dining in a positive atmosphere. The other side of the pub and restaurant would have a sports bar theme with many large screen televisions supporting all televised sports. Thirsty Hunger will not have a divider between the sports bar and restaurant so the positive energy in the room can be experienced by all of the customers. The customers will range from families looking for a restaurant that offers a great food and environment experience, to individuals consuming cocktails or beers wanting to enjoy watching their...
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...1)Definition Restaurant in Marketing: Restaurant marketing is to increase visibility to the general public, attract new customers and boost sales revenue. It can succeed at retaining existing customers who may be more inclined to return often if they see a special deal or promotion being marketed. Marketing plan: The written document that describes an organization’s advertising and marketing efforts for the coming year. HACCP: HACCP is a logical, scientific approach to controlling hazards in meat production. It is a preventive system ensuring the safe production of food products Food-borne illness: disease that is carried or transmitted to human beings by food. The majority are infectious and are caused by bacteria, viruses, and parasites. Recruitment: The process of identifying and hiring the best qualified candidate from within or outside of an organization for a job vacancy, in a most timely and cost effective manner. Job Specification: Lists education and technical/conceptual skills a person needs to satisfactorily perform the job. French service: Food is brought for preparation from the kitchen by the commis in a partially or non-prepared state so the tableside preparation is to finish the food. American service: Food is plated and garnished in the kitchen onto the dishes to be places at the guest’s table. 2)Approaches to Food Safety Overall responsibility for foodservice has been given to the food and Drug Administration. It provides a model ordinance that...
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...shows the challenge the one of American Multi-unit restaurant to Chinese market. China was a ripe for investment and it was very attractive for many of the U.S companies because Chinese annual growth in China was 14.5% for the past decade and the population was 1.4 billion people and in contrast, the economy in the U.S.A has been turned down and the market size have been downsizing. However there were a lot of difficulties in success and not all companies succeed in China. The I institutional voids and Chinese politics, culture, specific market needs make difficult for some companies to success in Chinese market. The new CEO, Mia Foster is now Levendary Café is now facing the struggle in management of the Vice President in China and the business strategy. Case Questions: Q1. What is a Multi-unit Restaurant (MuR) Business? How big is it? Is it a consolidated or fragmented industry? What are its economics (use the Porter’s Model to evaluate profitability in addition to the data given in the case)? Multi-Unit restaurant business is a geographically dispersed stores built from standard units which are aggregated into larger geographic groupings such as districts, regions, and divisions. Every tier has its own set of managers. Multi-Unit Restaurant concepts consist of the following 3 segments. I. Specialty Establishments mainly served snack and beverages under$5 such as Starbucks and Dunkin’ Donuts. II. Quick Service Restaurants, as it is called “fast food” like McDonald’s and...
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... Ollie’s. Ollie’s was the restaurant that my uncle Oliver opened when I was about eight years old. The restaurant was a charming neighborhood favorite known for its burgers and homemade shakes. I shared many meals there with my family. I had birthday parties there and worked for my uncle when I was in high school. The restaurant nestled in a residential area and near several local businesses thrived for many years through the patronage of neighbors and regulars within the community. My uncle retired and closed the restaurant closed the restaurant two years ago. Recently I inherited Ollie’s. I am now faced with the task of how to reopen the restaurant and which direction to take. My choices guide the success of my business . There are many factors to consider when venturing to open a new restaurant. The building isn’t new but my concept will be. My uncle’s concept was basically a full service family style restaurant with menus items for breakfast, lunch and dinner. When I think the kind of restaurant to open I first think of place would I like myself . Business owners in general need to successfully meet consumer demands . The acronym “VOC” stands for the “Voice of The Customer”. It is a term used to describe the process of capturing critical details regarding the desires needs and requirements of a given prospect customer or target group (Roman, 2011). The concept I am...
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...Business Plan for an Anticipated Grant from Generous Inc. for U-Grill Presented by: Sofia, Chris, Marina, and Marissa Presented on Behalf of U-Grill Goals Our goals for next year is the renovation our first U-Grill restaurant and the opening of a second one soon. Also to create a new restaurant environment in San Antonio. Business Plan We would like to introduce our company, U-grill, which has had exponential growth since our opening. U-grill is a revolutionary concept that interconnects a restaurant, a grocery store in a guided do it yourself environment. The $500,000 dollars will be used to open a new location, to restore the damage utility with new equipment, and to build an outdoor patio in the original location. It will also go into training and hiring new staff at our restaurant, and complete full achievement in opening a second restaurant. The concept in our restaurant is do it yourself but if you are not an expert at grilling there is also the help of an expert sommelier. U-Grill has become so popular in San Antonio that we are hoping to open a second to grow our company. As you can see from the chart above, most of the donation will be used in the construction into building our second restaurant. The other big portion of the money will go into growing our outdoor patio in our original restaurant. Grills...
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