Table of Contents

Vision 2 Concept Development 2 Site Selection 3 Menu Development 4 Financial Analysis 5 Licenses, Permits and Registration 6 Design, Furnishings, and Equipment 7 Key Personnel 9 Selection and Training of Key Personnel 10 Market Analysis 11 Competition Analysis 12 Conclusion 13 References 14

Vision
Los Criollos comes from the Central American culture, which will serve typical Honduran food which will vary from the coast areas, as from capital foods. Los Criollos has become a great vision, a restaurant that will give a home style environment with a touch of culture with new rich and diverse tastes of food. Where you can sit down and listen to live music along with one of our specialty drinks and food.
The restaurant setting its for a family dining restaurant with a very casual environment, were everyone can sit done as a family, a group of friends or just individuals and enjoy the food and the environment of the restaurant and enjoy their time there.
The menu will consists of different dishes which will include rice, beans, tortillas, grilled meat such as chicken or beef, seafood such as fresh fish, shrimp, lobster or the endlessly versatile conch, tamales, burritos, pastelitos de carne with side dishes. Alcoholic and non alcoholic drinks will be provide which will varied from tropical fruit juices, as well as coffee and alcoholic drinks.
The restaurant will also provide other services as catering for parties and receptions as well as to the rental of space in the restaurant events.
Los Criollos is a family dining restaurant with a very casual environment to all ages to come and enjoy the live music and food.
Concept Development
Los Criollos is a family dining restaurant with a very casual environment to all ages to come and enjoy the live music and food. At the restaurant we want the customers to feel they are at home, as well as to noticed and feel comfortable in a new cultural restaurant. The restaurant will have a very colorful decoration, there would be hanging colorful painting by famous painters from Honduras, decorative birds and the tables will be made from tree trunks and chairs will be benches as well made from tree trunks.
To create the look and the sense of a tropical place, the building will have to have big open windows and balconies along with a lot of vegetation around the outside and inside area of it the restaurant.
As mention before there will be live music playing at the restaurant, which can be use to the advantage of the restaurant by have a little show by the staff, to entertain the customers with a typical dance. The staff will wear eight different typical clothing campesino, copán, jocomico, Intibucá, cacautare, colonial, opatoro and linaca.
Having a colorful dress code will not only keep the customer curious but colors have different meanings and they surely affect the human moods, bright colors will keep everyone happy and that is the affect we hope the colors of the rooms as well as the staff’s clothing will bring to the restaurant.
Site Selection
At Los Criollos, we want the customers to have a different taste of culture instead of the same old Mexican, Cuban and Spaniard food they sale in the area. The location that best fits los Criollos will someplace tropical, that have lots of attractions and tourist all year long, with a very rich cultural demographic and medium income families or individuals. What better place for Los Criollos restaurant than in Orlando Florida. Orlando, Florida has a lot of tourist locations and amusement parks around the area, with a high level of a family ambiance. Orlando is a very popular location, which everyone around the world knows about, because of their famous amusement parks such as Disney world and others alike.
The perfect spot for the restaurant would be on the International drive, which are a few miles away from any amusement park and other tourist location. The restaurant will be seen by any local or tourist passing by, either going or coming from any location. Menu Development
At Los Criollos we want the menu to pop out and be different for others around the area. At the restaurant there will be serving different times, such as breakfast, lunch, mid afternoon snack and dinner and the kids will have their own special menu.
All foods have their own seasons therefore there will be a “today’s specialty” menu. The official menu will be a la Carta menu, which will give the option for the customer to create and ask for their favorite foods or make their own creations. The menu prices will depend on many things and to be able to come up with the prices, we need to compare our prices to the competitions, how they are charging for similar items if there is any, the cost of the food, the labor cost of the food, as well to the any other item that must be covered in the restaurant, adding this amount together and coming up with the perfect price that will give us a profit at the end..
Financial Analysis
Start-up Costs Estimate Start- Up Expenses | Amount | Description | Security Deposit | $ 20,000.00 | Once | Building lease | $ 15,000.00 | Once a month | Furniture & Fixtures | $ 40,000.00 | Once | Decorating & Re-modeling | $ 150,000.00 | Once | Outside Signage | $ 15,000.00 | Once | Equipment | $ 80,000.00 | Once | Utilities | $ 5,500.00 | At least once a month | Advertising | $ 21,000.00 | Every 6 months | Marketing | $ 26,700.00 | Once | Food Supplies and Beverages/Alcohol | $ 15,000.00 | At least once month | Licenses and Permits | $ 6,000.00 | Once, then only once a year | Legal/Professional Fees | $ 9,000.00 | As Required | Accounting | $ 7,000.00 | Every 3 months | Insurance | $ 6,000.00 | Once a month | Salaries and Wages | $ 35,000.00 | Once | Unanticipated Expenses | $ 25,000.00 | Rainy Day | TOTAL | $ 476,200.00 | Start-Up Cost |

Licenses, Permits and Registration
Businesses that run inside Florida are required to register for one or more tax- Employers Identification numbers, licenses or permits, including income tax withholding, and unemployment insurance tax. Before obtaining any business license or permits, the owner needs to attain an Employers Identification Number (EIN), also known as the Employers Tax ID and SS-4 Form.
Once receiving the EIN, the owner will need to provide the number of seats available to the public to the division prior to licensing for fee calculation purposes. For seating levels and seating modifications are done, the owner must obtain wastewater approvals from the Florida Department of Health, Florida Department of Environmental Protection or the local utility authority. After this is done, the plans of the building needs to be reviewed and the owner needs to submit the proper organized building plans and specifications to the division for review and approval within the requirements of law and rule prior to the start of the construction or change.
Following the restaurant licenses, the owner can request for the liquor license for the bar, as well as being to sell alcohol in the restaurant .Once the licenses are done, the owner needs to request for a building inspection and a last walk thru the building, before opening the restaurant to the public.
After the licenses are done, the owner needs to get the permits for the building, meaning its being remodel, therefore there are a few permits that are needed to do so and be able to use the space and run the restaurant, this permits are; tax permits, building permit, health permit, signage permit, alarm permit.
The last step is to do the registration requirements since the business will have employees. The following are the requirements for the registration for the employees, withholding income taxes, which are the records of employment taxes for at least four years, the federal income tax withholding (Form W-4) which every employee must provide at los Criollos Restaurant with a signed withholding W-4 form on or before the date of employment. This form must then send to the IRS to ensure. the federal wage and tax statement (W-2 Form), this form, the Criollos Restaurant must be completed for each employee to whom they pay a salary, wage, or other compensation, which then it will be send to SSA (Social Security Administration) to report the wages and taxes of the employees for the previous calendar year by the end of February. Also, the Los Criollos Restaurant will be required to pay unemployment insurance taxes under certain conditions, to the employees. Los Criollos Restaurant will be required by state and federal laws to display posters in the workplace that inform employees of their rights and Criollos Restaurant responsibilities under all labor laws.
Design, Furnishings, and Equipment
The restaurant will have a very colorful decoration, there would be hanging colorful painting by famous painters from Honduras, decorative birds and the tables will be made from tree trunks and chairs will be benches as well made from tree trunks.
To create the look and the sense of a tropical place, the building will have to have big open windows and patios along with a lot of vegetation around the outside and inside area of it the restaurant. By the main entrance there will be for the hostess to take reservations and have a place to store menus, also a waiting area for those customers who are waited on a table. The space is big, that it can easy accommodate up to 100 customer, therefore the layout of the tables need to be carefully design so the staff can move around the tables and serve food without any problems as well as for the customers to be able to move freely.
Restrooms will be located on the right hand entering the main entrance, for both employees and customers.
The Kitchen’s layout will have shelves for the equipment, utensils and ingredients which will be next to the prep tables, following the stoves, ovens, broilers, fryers, cooking range, griddle, serving plates. Food storage area will have a walk in cooler, walk in freezer, dry food storage area with lots of shelving. The dish washer, dish washing sinks and cleaning supplies will be near the kitchen door. The layout of the kitchen is design so everything will be done in order as things are being prepared and served.
There will be a bar area, where parties who are 21 and older can use as their waiting section. This area will be located in the middle of the restaurant, like a small island, the bar will be made out of wood making it look like a big trunk, with bar chairs all around it. In the middle of the bar will be the display of all beverages alcoholic and non-alcoholics, will all their sets of glass ware and decorations.
The manager and owner will need an office which will be all the way in the back of the kitchen, the office will have a desk, file cabinet and office supplies, just as the owner and manager get an office the employees should have their own space as to put their personal thing, coats etc, this employees areas will be across from the main office.

Key Personnel
Los Criollos is looking to hire a general manager who will help the owner in staff scheduling, customer service, event planning, marketing and advertising, bookkeeping, helping with employing or firing staff (kitchen positions may be filled by the head chef), signing off in the food and alcohol order. The chef/kitchen manager who will do the scheduling, the hiring and the firing of kitchen staff as well as to creating the specials and the ordering of the food supplies needed in the kitchen. The dining room manager will help in coordinating the dining room activities, to help train and supervise the hostesses, waiters, waitresses, busboys and the beverage manager who will help to plan and organize how beverage systems will be set up (such as storage and exhibit options), direct and supervise employees working with beverages, and evaluate the system, drink selections, pricing and customer response etc.
Having each key personnel help in the search of more employees is important, because they come from experience backgrounds, they know what is needed in their positions and what kind of person can handle the job and does it well. By hiring mangers of each division, they can help in writing the analysis, description, and specification of the job.
Having experience personnel helping with the search of the employees in each division will become easier for the owner. For example, the Chef /kitchen manger will help the owner in search of cooks to help in the kitchen. With both the chef and the owner interviewing applicants they can put both their experience into work and compare ideas and thoughts on the applicants.
Hiring the managers first before any other staff will help in the insight and what the restaurant needs, since the mangers being hired will have years of experience in the restaurant business and having their feedback in recruiting staff will help in making final decisions as of hiring.
Selection and Training of Key Personnel
The point of the training of the employees, this will help them stay capable, confident and happy and comfortable at their jobs and at Los Criollos, we want everyone counting the employees to feel like family.
When hiring the key personnel all the managers of each division, they will become the teachers to those new employees hired. To be able to teach the procedures, rules and the hobs for each new employee, first the teachers (the managers) need to be taught first.
The managers will have to go to orientation, to be taught and explained about the restaurant, its history, philosophy, goals, missions and its objective. Explain why they got the positions and what will b expected from them, and gives them time to become familiar with the restaurant.
After they have become familiar with everything the owner and the managers need to start their selection on the staff, meaning making posting the job positions and getting interviews done. After they have made their selection on the applicants and they have their staff ready, it’s time for the new staff to go thru their orientation training started. The new employees will go thru a similar orientation the managers went thru, they will be explained the history, philosophy, mission goal etc of the restaurant, what will be expected of them and specifications of their positions and their day to day tasks.
The managers need to know how to approach their staff and teach them what their task will be in a way they will grasp and understand it. There a little things that can be done for example, checklists or step by step guidelines as well as setting up days of training, but we don’t want the new staff to just stand by and watch what they need to do but also included them, let them jump in, all hands in and help them go step by step while they do their tasks. This kind of training is sometimes easier to remember when you are actually doing things you are being taught than just standing by and watching.
Market Analysis
Los Criollos will be a restaurant that has a home style environment with a touch of culture with new rich and diverse tastes of food. Where you can sit down and listen to live music along with one of our specialty drinks and food.
The perfect location for los Criollos Restaurant is a place where there is a lot of tourist and medium income families, and Hispanics, with an area that has lots of attractions all year long, with a very rich cultural demographic. That is exactly why Orlando Florida gives to Los Criollos, Orlando’s variety culture and site seeing, amusement parks, all which will help to bring tourist as well as locals families, middle age people, seniors, families, singles to our locations around those areas.
Studies of this areas has been made and it shows that the area has a lot of a high level of Hispanic or Latino race in the area, 52% of income families there is another factor to take into consideration is the average age of people leaving in this area which the median will be around the age of 34, as well as tourist there is a 74% of domestic tourist that go to Orlando yearly.
The population is Orlando Florida is very wide and has a variety of culture, which can increase at any time, but still looks positive for the restaurant. Los Criollos having the information of their demographic they can be prefer or any change that might happen, making it their mission to find ways to keep attracting the demographic mention above as well as any future cultures of demographics that might appear in a few years.
Competition Analysis
Orlando area has a lot of restaurants from African cuisine to theme dining. Their list of restaurants in the area is incredible. Searching in the area of Orlando, we came up with only 5 casual dining restaurants, which serve Latin, South America & Caribbean cuisine, which four happen to be Cuban and one Spaniard restaurant cuisine. Most of these restaurants are close the amusement parks some are actually inside the amusement park Disney. Each of these restaurants, they do have a very variety of menu prices for food and their own creative dishes and drinks. Their restaurants decorations are very colorful as well as very happy, musical ambience and décor. Their locations are in great spots considering there are in the main avenue to go to any amusement park or even be inside one.
These would be a very risk and big competition, but the only thing that helps us is the new kind and unique cuisine we bring to the area. Our restaurant will stand out, because of its name, its colors, decorations. Our prices will variety because now we do have to consider the location and we do want to make some profit as well. Los Criollos being unique as it is from a different culture of cuisine, will help attract customers to taste something new, especially if they only have 5 same restaurant under the Latin, South America & Caribbean cuisine category, Los Criollos will give them a spectacular show, food and ambience.
Conclusion
With the studies done for the restaurant we strongly believe that Los Criollos restaurant will be a successful restaurant. WE believe this because of the evidence we have gathered from the study, which shows that in the location of the restaurant there is no Centro American restaurant just Cuban or Spaniard and Mexican, making los Criollos the first of its kind. With the curiosity of the people and the advertisement and promotions los Criollos will give, there will be a lot of new customers, giving a very promising future for the restaurant and very nice profit too.

References
Walker, John R.(2011) Restaurant: From Concept to Operation retrieved from The Restaurant: From Concept to Operation, 6th Edition. John Wiley & Sons.
No Author (2007-2009) this is Honduras Retrieved from http://thisishonduras.com/People_and_Culture.htm
Molina, C. (2009) Cultura Popular Folklore, Historia, Cultura, Opinión retrieve from http://aficionfolklorica.blogspot.com/2009/03/nuestro-folklore-la-expresion-de.html
U.S. Small Business Administration, Business Licenses & Permits Retrieved from http://www.sba.gov/bgsearch/permitme2_0.do?q=florida&pstate=0&bcat=98.
U.S. Census Bureau (2010) Orlando, Florida 2010 Demographic Profile Data retrieved from http://factfinder2.census.gov/faces/tableservices/jsf/pages/productview.xhtml?src=bkmk
Visit Orlando (2012) Orlando Restaurants retrieved from http://www.visitorlando.com/things-to-do/restaurants/?current_tab=filterResults&sortby=&listsearch_submit=1&listingGetAll=0&sfilter=&efilter=&subcatID=444&regionID=0&listing_keyword=Search+Within+Results&amen_140=1&submit=filter+results#filterResults