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Restaurant Business Plan Outline

   

Added on  2020-03-23

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Running Head: FOOD AND BEVERAGE MANAGEMENT 1Food and beverage managementModule Name and Code Name<Student ID><Student Name><University Name><Tutors Full Name>
Restaurant Business Plan Outline_1

FOOD AND BEVERAGE MANAGEMENT 2ContentsIntroduction................................................................................................................................3Concept and Theme....................................................................................................................3Description of design and decoration aspects............................................................................3Restaurant Feasibility– SWOT analysis.....................................................................................4Business Plan.............................................................................................................................4Staffing plan...............................................................................................................................5Marketing budget.......................................................................................................................5Financing Options – Start-up costs and Annual running costs..................................................5Viable financial options.............................................................................................................5Service Provision – Food and Beverages...................................................................................6Facilities and Layout Design......................................................................................................6Health and Safety aspects...........................................................................................................7Conclusion..................................................................................................................................7References..................................................................................................................................7
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FOOD AND BEVERAGE MANAGEMENT 3IntroductionA thorough and careful planning is necessary before establishing a food servicebusiness in the competitive business environment. The business plan that has been presentedhas been designed with the intention to open a new restaurant in the metropolitan area ofAuckland. The key areas have been covered in the plan so that the business can be feasible toestablish and operate (Agius, 2015). The concept and theme of the new restaurant, a thoroughSWOT analysis, sustainable business plan and financial model and service design has beenincorporated in this business model.Concept and ThemeSince the new restaurant would be located in the vaiduct area of Auckland withpeople from different cultural backgrounds, a multi-cultural theme would be adopted in therestaurant which could highlight the Kiwis’ culture. The style and design would basicallyshowcase the friendly and welcoming attitude that is the unique element of the nation.Thisconcept has been selected so that the customers could embrace the inviting environment inspite of the difference in ethnicity (Chen, et al., 2015).The café model would be adopted in the restaurant so that the customers from all agegroups could spend quality time in the soothing ambiance.The main focus would be oncustomers ranging between 18 years to 45 years since the location is always full of studentsas well as professionals (Davis, et al., 2013).Description of design and decoration aspectsA bright and lively setting would be created in the restaurant so that the customerscould enjoy their time in the restaurant. The design would be kept simple yet sophisticated sothat all the detailed aspects of the interior decoration could be observed by a viewer. The bestquality furnishing items would be used so that the comfort of customers is not compromised. Twoof the outer walls of the restaurant would be made of glass so that the customerscould get a clear view of the outside. In order to add a personal touch in the environment, thecustomers would be allowed to bring their personal coffee mugs so that they could be servedin them (de Mattos, Pontes & Marietto, 2016)
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FOOD AND BEVERAGE MANAGEMENT 4Restaurant Feasibility–SWOTanalysisIn order to determine the feasibility of the new restaurant with the refreshing concept,a SWOT analysis has been conducted. The assessment of the strength, weakness, opportunity,threats would help to understand the position of the business in the competitive environment.Strength – The main differentiating factor of the restaurant would be its multi-cultural ambiancewhich would focus on positivity and happiness. The location of the place would enhance thevisibility of the business in the market and thus it could become the new big thing in NewZealand’s restaurant industry (Domingo, 2017).Weakness – The main weakness is the humble financial back-up with which the business would beinitiated. In the prevailing environment, the finding of right restaurant staff would be achallenge. The restaurant would have to establish a solid reputation as quickly as possible.Opportunity – The use of technology is limited in the business plan, but it could play a major role infuture. The online presence of the business could open new profitability options for therestaurant business (Duru, Ekwe & Okpe, 2014).Threat – There would be threats in various forms including intense competition, governmentregulations to meet standard quality of food, turnover of the employees, change in taste of thecustomers, etc. For the sustainable growth of the business, a regular analysis of the businessenvironment would be necessary (Grekova, et al., 2014).Business PlanAs per Mo & Chen, the majorareas that must be taken into consideration whiledevising a business plan includethe business scope, staffing function, marketing andpromotion activities. Since there are a large number of entrepreneurs and firms that operate inthe restaurant industry, the initial focus of the restaurant could be on offering light snacks likethe sandwich, cookies, finger food, etc, and beverages like coffee, tea, juices, soda, cocktails,
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