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
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Course Title: MKTG 522 Marketing Management Name: Clara Ofori-Mante 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 …………………………………………………………………
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Gender: Male Age: 18 | Organization/University: Institute of Foreign Languages | Mobile: +855968676555 | Primary email: sahakcheatphim@rocketmail.com | Secondary email: phimsahakcheat@gmail.com | SECTION 2: Business Plan 1. What is your business idea? A business idea which come up from my mind is opening a
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'H2O' - organic/ethnic restaurant in Geneva, Switzerland (Business Plan) This restaurant business plan is for H2O, a new medium-sized restaurant located in a trendy neighborhood of Geneva, Switzerland. H2O's emphasis will be on organic and creative ethnic food. An emphasis on organic ingredients is based on H2O's dedication to sustainable development. Additionally, the restaurant uses local foods when possible, reducing their dependence on fossil fuels used for transportation, etc. Services:
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Business Name & Location: GFC (Green Food Corner) 2/H/5 Goldreen Street Shymoli, Mohamadpur Dhaka-1207 Ph: 01736084927**,01674974517** Fax: 02888888 Name of the Venture The restaurant is a partnership firm. As it will be established in an aristocratic area, the name should be worthy to attract the attention of the customers. So, we decided to name it as ‘GFC’. Location and Facilities of the Venture ‘GFC’ will range in size of 3000 square feet and will seat 100 guests at a time. In order to
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Executive summary Success of the business mainly depend on the customer relationship and market investigation which done by the marketing. In this report we discuss about the restaurant Organic Green which is currently facing some problems. In first two portion of the report the problems are being found and comparison with other methods is given and in other two portions the solution is given from those methods So that the business can again run successfully in all the sectors.
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Weber’s Restaurant is Ann Arbor, Michigan’s oldest privately owned restaurant. Herman Weber opened his first business in 1937; it started out with as gas station that also served beer and hamburgers. Mr. Weber grew the company from that small business into a multimillion dollar hotel, lounge, and restaurant that his son and grandchildren now operate. The current restaurant was completed in 1962. With family in mind Mr. Weber added a hotel around the restaurant and completed that in 1969. With
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• 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
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With the right marketing plan, Organics has many opportunities for establishing a solid position in the current marketplace of local restaurants. There are a number of potential new customers throughout the metro area. Some customers are ready for a new type of restaurant and others are tired of the same old choices and yet others want the healthy choices that we can provide when dining out. This objective will be accomplished by providing strong advertising and promotion support, on a sustained
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UNIVERSITY OF SARAJEVO SCHOOL OF ECONOMICS AND BUSINESS IN SARAJEVO OPENING AN ORGANIC RESATURANT “ORGANISSIMO” INTERNATIONAL PROJECT Course: International Project Mentor: prof. VesnaBabić - Hodović, PhD Students: Fehim Šehić Index no: 71233 Marjem Čorbo Index no: 71238 MerimaHalilović Index no: 71222 Irma Imamović Index no: 71236 SabrudinaŠabanović Index no: 71093 Sarajevo, February 2015. Table of Contents INTRODUCTION 3 1. Situational Analysis 4 1.1. Market Analysis
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