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Business Plan Assignment : OrganicaSix66 restaurant

   

Added on  2021-04-17

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Running head: BUSINESS PLAN FOR A RESTAURANTBusiness plan for a restaurantName of the StudentName of the UniversityAuthor note
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1BUSINESS PLAN FOR A RESTAURANTTable of Contents1 Proposed theme and concept....................................................................................................................................................................2Mission........................................................................................................................................................................................................2Objectives....................................................................................................................................................................................................3Target market...............................................................................................................................................................................................3Predicted average spend..............................................................................................................................................................................4Services and quality.....................................................................................................................................................................................4Predicted limitations....................................................................................................................................................................................42 Feasibility.................................................................................................................................................................................................53 Business plan and financing options.........................................................................................................................................................63.1 Overview of the business...................................................................................................................................................................63.2 Scope..................................................................................................................................................................................................73.3 Staffing..............................................................................................................................................................................................73.4 Marketing...........................................................................................................................................................................................7
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2BUSINESS PLAN FOR A RESTAURANT3.5Marketing budget................................................................................................................................................................................83.6 start up cost budget..........................................................................................................................................................................113.7 Annual running cost budget.............................................................................................................................................................133.8 Three viable financing options........................................................................................................................................................134 service provisions...................................................................................................................................................................................134.1 Food and beverage menu.................................................................................................................................................................134.2 Facilities and layout.........................................................................................................................................................................144.3 Health and safety and hazard mitigation........................................................................................................................................15Bibliography..............................................................................................................................................................................................16
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3BUSINESS PLAN FOR A RESTAURANT1 Proposed theme and conceptThe business plan proposed in this paper is for OrganicaSix66 restaurant that is going to be established in AucklandMetropolitan Area of New Zealand. The director of the restaurant chain OrganicaSix66, in a press meet stated that they areestablishing a new branch of the restaurant in the market of New Zealand for the first time and this is going to be their first step toexpand their business globally[ CITATION For16 \l 1033 ]. Originally, the restaurant chain operates in the market of Singapore andthey are planning to expand their business as their business executives found out that there is immense opportunity for running aLounge and fine dining restaurant where the management will majorly emphasize on providing American and Pashto food andbeverages along with a touch of Asian influence. MissionThe mission of the management is to establish a lounge and restaurant where people will be able to choose from a wide rangeof options regarding food and beverages. The management of the organization stated in a press-meet that they would ensure that thecustomers would enjoy their visit to the place, as they will provide excellent ambience along with regular live music and poolsidefacility. The management promised to provide frequent special theme nights and live music sessions by renowned artists to please thecustomers.Objectives OrganicaSix66’s management’s basic objectives for the first three financial years for the organization are mentioned in this section;1.The management of the restaurant chain aims to keep the labor cost in between 20% to 30% of the total revenue.
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