Business Plan of Spicy Treat Restaurant

This business plan outlines the operational requirements, funding strategy, cost and pricing strategy, and marketing strategies for Spicy Treat Restaurant. It also includes information on the owners' experience and background, market segmentation, and competitors.

BUSINESS PLAN OF SPICY
TREAT RESTAURANT

TABLE OF CONTENTS
 Owners Experience / Background
 Products and services
 Market Place
 Market Segmentation
 Marketing Strategies
 Competitors
 Operational Requirements
 Funding strategy
 Cost and pricing strategy
 Exit Plan

OWNERS EXPERIENCE AND
BACKGROUND
 As Spicy Treat restaurant is at initial stage, it
will be continued as sole proprietorship.
 Owner will be manager of the restaurant and is
having efficient skills in management as well
as previous experience of running a small café.
 Further recruitment of staff will be done as per
operating requirements.

MENU OF RESTAURANT
Breakfast
• Eggs, made to order.
• Toast: rye, wheat or white.
• Ham.
• Yogurt.
• Fruit.
• Coffee and Orange Juice
Drinks
 Ocean Spray products.
 Soft drinks (Pepsi products).
 Coffee.
 Tea
Lunch
Entrees
 Turkey Sub
 Roast Chicken Club.
 Veggie Sandwich.
 Coos Bay Hot Crab Sandwiches.
 Columbia Salmon Rolls.
 Anacortes Seafood Burgers.
 Smoked Salmon Sourdough Bread.
 Washington Bruschetta Steak Sandwiches.
 Hood River Fresh Apple Cake.
 Chips.
 Homemade Organic Willamette Chili
Salads
 Watercress and Sesame Salad.
 Homemade Potato Salad.
 Italian Eggplant Salad.
 Maury Island Cranberry Arctic Salad

MARKETPLACE
 Old Street Station can be appropriate market place
 Moreover, in this area usually street food is easily
available thus risk of competition is comparatively
less than other areas.
 If appropriate commercial accommodation is not
available that any other main market can ne searched
so that more no of customers can be influenced.

MARKET SEGMENTATION
 The main emphasis will be on other downtown traffic
and local workers as shown in graph

MARKETING STRATEGIES
 Advertisement and promotion will be done on social
sites such as Facebook, Twitter etc in order to attract
maximum customers.
 Moreover, exciting offers and special discount will be
provided at first service so that more no. of customers
get attracted.
 Further, business will focus on providing
commendable services to provide delightful experience
to customers.

COMPETITORS
 Competitors have to be analyzed in detail prior to
establish any type of company or business. Main
competitors are
 Taco time,
 Taco Bell,
 McDonalds,
 Burger King,
 Burrito Boy,
 La Salsa Taqueria,
 Subway Sandwiches,
 Cousins,
 Sun.

OPERATIONAL
REQUIREMENT
 Requirements for the start up of restaurants
are:
 Place will be rented.
 Furniture and equipment will be purchased
 Skilled labour force
 Computers
 Billing machines
 Legal compliance

FUNDING
 Funds for operating activities of business will be
generated through bank loan
 For this business will be required to pay interest
charges on regular time intervals irrespective of profits.
 However as per projected revenues and profits business
will be able to repay their loan and meet their financial
obligations in an efficient manner.

COST AND PRICING
STRATEGIES
The main objective of Spicy Treat restaurant is
offering high quality as well as healthy food which
is fast in cooking and has exclusive fair pricing.
Due to the same, entrepreneur will be anticipating
of charging more for the items in comparison to
other stores on condition that the consumers
understand that the food when is provided is better
than average.

EXIT PLAN
 Short Term: As the restaurant is rented then in case
circumstances does not remain in favour of business
than the owner can shut down through vacating the
office through accomplishing legal requirements.
 Long Term: In long term restaurant can be sold to
existing competitor and in order to attain maximum
value financial and legal transparency should be
proven so that potential buyer can have ease in
ascertaining appropriate purchase value.

REFERENCES
 Boella, M. J. 2017. Human resource management in the hotel and
catering industry. Taylor & Francis.
 DiPietro, R., & DiPietro, R. 2017. Restaurant and foodservice
research: A critical reflection behind and an optimistic look
ahead. International Journal of Contemporary Hospitality
Management, 29(4), 1203-1234.
 Medlin, C. J., & Ellegaard, C. 2015. Conceptualizing competition and
rivalry in a networking business market. Industrial Marketing
Management, 51, 131-140.
 Mullins, J. 2013. The New Business Road Test: What entrepreneurs
and executives should do before launching a lean start-up. Pearson
UK.