...in Hotel and Restaurant Administration FEASIBILITY STUDY FACILITIES PLANNING DESIGN 2nd Semester SY-2012-2013 Subject Instructor: Mr. Sherwin Forneas Prepared by: Flory Mar Querubin Dedication This humble piece of work is heartily dedicated to our Parents – for their unending love and support, for always being there for us, for being anchor in times of trials and storm of life and for being our inspiration to pursue and struggle in our chosen career. To our sisters, brothers, and our relatives as our source of joy and strength, especially to Miss. Frances Querubin,CPA who help us even she is in Singapore, she’s always there to teach us… To the College of Business Administration and Accountancy, especially to our instructor in this subject, Mr. Sherwin Forneas, for being good instructor to us… To our beloved friend and loved ones who serves our inspiration and a shoulder to lean on… Above all to our Lord Almighty for guiding and accompanying us in every steps we take, for His omnipresent grace towards us and to our daily path of living and for the continues blessings he showered unto us and family in leading towards a better life… I. Title The TYM-MOUTH Restaurant was established through efforts and significant ideas of a BSHRA student in University of Northern Philippines in Partial Fulfillment of the requirements in Feasibility Study. TYM-MOUTH Restaurant: A place where you can dine and relax TYM-MOUTH Restaurant offers lunch...
Words: 3933 - Pages: 16
...is one of the most in-demand industries nowadays. Hospitality management involves the planning, organizing, directing and controlling of human and material resources within the lodging, restaurant, travel and tourism, institutional management, recreational management and meeting and convention planning industries. All of these separate yet related segments of the hospitality industry are interrelated to deliver kind and generous services to guests. This is also one of the oldest businesses in history. People have always gone out to eat sometimes and traveled for work or leisure purposes. The industry is responsible for providing primarily food services and accommodations in places such as hotels, resorts, conference centers and theme or amusement parks. The catering or food service industry, which overlaps with the hospitality industry, primarily provides food services to institutions (such as schools, hospitals, or governmental operations), private industry (such as corporate cafeterias or motion picture studios), and private parties. Many people are enticed to bring up a business that is related to food service industry because of many potential markets that are all around the globe. However, to bring up a good food related business, one must be familiar to feasibility studies. A feasibility study looks at the viability of an idea with an emphasis on identifying potential problems and attempts to answer one main question: Will the idea work and should a businessman proceed...
Words: 337 - Pages: 2
...ordinaryaccommodating and simple restaurant has finally come into reality.The Proponents were Richie Bersabe, Cindy Villanueva, Lea RoseBurata, and Divine Grace Malto who really worked hard to conceptualizethe name, concept and lay out of the restaurant.Reptica Resto Bar (fine dining) was derived from the differentcharacteristic of the members.Richie was a happy person they like happy people to interact,Cindy is approachable to the customer, Divine Grace is the one who givean idea. And Leah Rose Burata who give us a moral support day by day.This will cater authentic Asian Fusion Cuisine and exceptionalservice that will continue the tradition of a quality family dining. At the heartof Reptica Resto Bar (fine dining) is a deep regard for our valued guests who will patronize our ideals and aspirations in putting up this business. An ideas restaurant thatwill evoke life’s simple joys, command satisfaction and inspiretoetherness Product / Service Reptica Restobar located in the middle of the Famous MetrowalkCommercial Complex in Ortigas Center. Reptica Restobar attracted many regular customer be it young or old. We have a live cooking show to the customer, to seewhat happen to htier food preparation. At the 1st floor we have a good ambianceand set- up to the customer, 2nd floor we have a lived band and acoustic bandthat really enjoy of them.At Reptica Retobar (fine dinning) we believe in a making our guest feellike they are in a real family owned Restaurant. A place with a warm, invitingatmosphere...
Words: 867 - Pages: 4
............................................... 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 healthy dishes, recognizing the trend within the restaurant industry for the demand for healthy cuisine. Market research has shown that although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. Therefore keeping in mind this steady growth, we have stepped into the venture of creating ZAYKA and designed the...
Words: 3962 - Pages: 16
...Soul food) Restaurant JaCory Fitzgerald FIN375: In the Small Business Instructor: Robert Sparks December 16, 2014 Intro The one thing that everyone has in common is food no matter what type of food that it is. It is one of the top selling products in the world today that everyone is trying to get a piece of. That is why my personal venture is the way through people stomachs and that is by the name of a business that I call (A Touch of Sugar) a family restaurant. With this bright idea it is something that I can turn a hobby in to a business while still putting smiles on people faces. This will show the total breakdown from start to finish in how a business is run and all of the little things that it takes in order to keep a business afloat and see if the business will be successful in the future. Development Concept The first thing in preparing to run a successful business is having the right location or area so that you can get land so that you can have the restaurant built or occupying a building that is already built that you will be paying rent on. In this case I will be paying rent that will be around 2,722 a month for 6,000 square feet building for 30 years that will make the lot space 980,000 dollars. The utility cost of the building will be around 750 dollars a month that will include water, electricity and sewage. There will be a 1,000,000 in insurance that will cover the restaurant for anything...
Words: 1694 - Pages: 7
...as a promotion tool; and do not charge corkage fee. Also Solomon should participate food competitions and charity events to gain reputation. The most important goal for Solomon is to attract new customers and increase the customer base, so she would do a lot of promotion on this but not on increasing price. Market challenging: Alida Solomon, the owner of a traditional Italian Tuscan restaurant TUTTI MATTI is facing a challenge from the outbreak of SARS in 2003. Since Toronto is one of the most affected cities by the virus, the World Health Organization has issued a warning against all but essential travel to Toronto in April. It reduced the city’s tourism industry and the city lost almost $39 million revenue in April. Also as a new restaurant, TUITTI MATTI lacks a consistent media acclaim and repeat customer base. Solomon needs a marketing plan for attracting more customers by advertising more when the effects of SARS fade out. Internal Analysis: Finance: With a startup cost of $380,000, Solomon got $210,000 on sales during the first six months, which is pretty good for a new restaurant. With 90% of the orders in wine purchases during dinner time, if Solomon wants to reach $500,000 at the end of the year...
Words: 2176 - Pages: 9
...business case involving a restaurant, The Mongolian Grill. Its owner, John Butkus, is contemplating renovations, in hopes of adding capacity and increasing revenue. There are several scenarios that are available to him. One option is to add an extra food bar. The second option is to move the location of the cooking area. He can also implement both options, if he so chooses. Our team has done the appropriate financial calculations, as well as qualitative considerations. Our decision is that Mr. Butkus should choose to implement both options. The additional capacity is definitely needed, and the demand to fill the capacity is also present. We calculated the possible revenue that could be earned under two sections: Low additional demand and High additional Demand. The additional revenue generated in these two scenarios are $42 900 and $31 200, respectively. Also, the in both of these scenarios, the time needed to pay for the cost of the required expansions are less than a year. We have looked at a number of possibilities, both positive and negative, and we feel that this is the best option. There really is no justification to not go through with the changes. They will result in a greater profit, both in the short and long run. Our analysis is included in the following document. Problem Statement John Butkus, owner of the Mongolian Grill restaurant in London Ontario, had to finalize his major design decision for his second restaurant in Waterloo, Ontario that...
Words: 1286 - Pages: 6
...Recipe development: creativity; cookery styles; nutritional composition; consistency of product; methods eg fresh commodities, prepared foods, combination of fresh and prepared foods, cook-chill/freeze, batch cookery; call order; timing Food service systems: variations to standard service methods eg silver, table, buffet, tray, counter; food presentation; addressing consumer needs and expectations; timing LO2 Understand menu product development planning processes Idea generation: SWOT analysis (Strengths, Weaknesses, Opportunities and Threats); market and consumer trends; focus groups; employees; user patterns and habits; brainstorming of new menu, service or restaurant concept Idea screening and concept testing: elimination of unsound concepts prior to devoting resources; developing and marketing; feasibility; cost; production issues Business analysis: estimated selling price; sales volume; profitability; breakeven point; market testing; technical implementation; launch; advertising and other promotions New product pricing: impact of new product; value analysis (internal & external); differing value segments; products costs (fixed & variable); forecast of unit volumes; revenue and profit LO3 Be able to apply design principles within a food service environment Menu presentation: language; terminology; design styles; colour; pictures; size;...
Words: 991 - Pages: 4
...Green-Leaf Restaurant Business Plan Student Name: Institutional Affiliation: Course: Date: GREEN LEAF RESTAURANT BUSINESS PLAN Contents Introduction 2 Executive Summary 2 Company Description 3 Window of Opportunity 3 Regulation 4 Products 6 Sustainable Competitive Advantage 6 Marketing Analysis 7 Market competitor analysis 7 Overall Market and Target Segment(s) 7 Competitive Positioning 8 Customers’ Decision Making Process 8 Marketing Mix 9 The 4 Cs of the marketing mix 10 Cost 10 Convenience 11 Communication 11 Customer Service 11 The 4 P’s in the marketing mix 12 Growth Strategy 13 Research and Development 14 Manufacturing/Operations 15 Organizational Structure 16 Risk recognition and risk reduction strategies 16 Financial summaries, assumptions and scenarios 17 Financial details 17 Sensitivity and Scenario Analysis 17 Pro-forma financial statements 18 The Deal – the Ask and the Offer 19 References 19 Introduction Executive Summary Green Leaf Restaurant is a charming modern day Chinese restaurant located in Chermside, north of Brisbane, Queensland, Australia. Chermside is a key destination on the Queensland proposed ‘Northern Busway’ and home to the largest shopping center in Queensland. It is also the third largest shopping center in Australia containing a 4 storey shopping mall and a 16 screen cinema complex. The Westfield shopping center also houses the only Apple store in Australia thus it attracts...
Words: 5118 - Pages: 21
...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, Foody Inc. has seen an increase in quarterly gross revenue from 8.8 M$ (2002 Q1) to 13.5 M$ (2014...
Words: 2823 - Pages: 12
...without the wait!” In January 2011 Tom Alessio, marketing vice president at Porcini’s, Inc., of Boston, was pondering issues raised by a potential expansion of his company’s restaurant business. The domestic market for full-service chain restaurants was nearing its saturation point at both in-city and shopping mall locations. The big chains were looking overseas for growth, but as a small regional player, Porcini’s had neither the resources nor brand power to pursue that option. It needed a domestic avenue for growth. Alessio had persuaded Porcini’s senior executives to consider opening limited-menu outlets, Porcini’s “Pronto,” to serve interstate highway travelers. Most competitors serving this market were fast-food or low-end outlets. Alessio believed that Pronto could offer a quality difference that travelers would value, but the challenges were substantial. Could Pronto’s profitably provide a limited selection of Porcini’s standard menu at moderate prices without jeopardizing the company’s reputation for excellent food? Could it maintain Porcini’s famously high service standards? Could it profitably break into a market occupied by established competitors? Food and service quality were only two aspects of the challenge. Porcini’s—a slow-growing, privately held enterprise—would need to roll out its new restaurants quickly in order to establish itself as a powerful brand. With limited capital and access to prime real estate sites, however, that seemed unlikely unless it adopted either...
Words: 5734 - Pages: 23
...without the wait!” In January 2011 Tom Alessio, marketing vice president at Porcini’s, Inc., of Boston, was pondering issues raised by a potential expansion of his company’s restaurant business. The domestic market for full-service chain restaurants was nearing its saturation point at both in-city and shopping mall locations. The big chains were looking overseas for growth, but as a small regional player, Porcini’s had neither the resources nor brand power to pursue that option. It needed a domestic avenue for growth. Alessio had persuaded Porcini’s senior executives to consider opening limited-menu outlets, Porcini’s “Pronto,” to serve interstate highway travelers. Most competitors serving this market were fast-food or low-end outlets. Alessio believed that Pronto could offer a quality difference that travelers would value, but the challenges were substantial. Could Pronto’s profitably provide a limited selection of Porcini’s standard menu at moderate prices without jeopardizing the company’s reputation for excellent food? Could it maintain Porcini’s famously high service standards? Could it profitably break into a market occupied by established competitors? Food and service quality were only two aspects of the challenge. Porcini’s—a slow-growing, privately held enterprise—would need to roll out its new restaurants quickly in order to establish itself as a powerful brand. With limited capital and access to prime real estate sites, however, that seemed unlikely unless it adopted either...
Words: 5551 - Pages: 23
...Enthaice Thai Restaurant | | | Consumer Behavior Keller Graduate School Of ManagementProfessor Kissi PeprahBenchawan SomroupJiraporn BenjapornpaisitNichamon Moramat | | | Consumer Behavior Course Project: Enthaice Thai Restaurant. 1. Marketing Analysis: * Company; Enthaice restaurant is the food establishment start up Thai restaurant in NYC. It will be located in Upper East Side, Manhattan, and NYC area. It will serve authentic traditional Thai food, providing the best experience at a reasonable price and great environment. Enthaice is the name which played by word from “entice” which refer to attractive surrounding or arousing hope and desire. The name was create for a strong brand recognition and set the restaurant apart from other competitive restaurants around the areas Enthaice is a convenient restaurant on third Avenue corner of 90th St. The restaurant is serving an authentic Thai food, wine, and beer. It will offer a modern décor and electric light in the relax environment. It will be a small warm Thai place around 30 seats. The dining room will decorate by black panel and white letter tile the other side and the wood panel in the middle. The room will be romantic set up in the dark light with candle and electric light color that can change different colors every day. Enthaice’s concept is simple and warmed with care. It will provide the perfect place to enjoy a Thai cuisine. It will offer delivery, catering, and private...
Words: 3630 - Pages: 15
...STUDENT MARKETING PLAN FOR “CALIFORNIA ROLL-THRU” Table of Contents Page 1.0 Executive Summary………………………………………………………………………….4 • Products and Services……………………………………………………………………..4 • The Financing……………………………………………………………………………..4 • Management Team………………………………………………………………………...4 • Sales Forecasts……………………………………………………………………….........5 • Expansion Plan…………………………………………………………………………….5 2.0 Strategic Focus and Plan…………………………………………………………………….6 • Mission Statement………………………………………………………………………...6 • Goals………………………………………………………………………………………6 • Competitive Advantage…………………………………………………………………...7 3. Situational Analysis………………………………………………………………………….7 • Market Summary …………………………………………………………………………7 • Market Demographics……………………………………………………………………..8 • SWOT Analysis…………………………………………………………………………...9 • Industry Analysis………………………………………………………………………...10 • Competitor Analysis……………………………………………………………………..11 • Company Analysis……………………………………………………………………….12 • Customer Analysis……………………………………………………………………….13 4. Market-Product Focus……………………………………………………………………..13 • Marketing Objective……………………………………………………………………..14 • Marketing Strategies……………………………………………………………………..14 • Market-Product Grid……………………………………………………………………..14 • Target Market…………………………………………………………………………….16 • Points of Difference…………………………………………………………………...…16 • Positioning……………………………………………………………………………….17 5. Marketing Program………………………………………………………………………...
Words: 5539 - Pages: 23
...Case Study 1 – Possibility Restaurant Executive Summary Angela and Zooey decided to open the first ever French restaurant in Draperton called “The Posibility”. They could not offer a full menu at the beginning because they had no idea which tastes their clientele would gravitate toward when it came to French cuisine. They decided to settle for two main dishes; fish and beef. Their second dilemma was to figure out the number of meals to prepare each night. This would help them to efficiently plan for the purchase of ingredients and scheduling of labor. The latter problem requires some analysis in order to find out an ideal combination of the number of fish and beef dishes to be prepared which would yield the most profit, taking into account their limited resources and limiting environmental factors. Solution As mentioned in the previous paragraph, chef Pierre will only prepare fish and beef dishes which will be complemented by various desserts, salads, soups and vegetables. This will help them tailor their menu to the clientele’s preferences. For the second dilemma, I would suggest computing the expectations and limiting factors provided so as to achieve the best possible combination that will fully utilize available resources and yield the most profit. We know that fish and beef yield profits of $12 and $16 respectively. A maximum of 60 meals can be prepared each day, of which 60% are projected to be fish due to clientele’s healthy lifestyles, and beef sales will be at...
Words: 328 - Pages: 2
