Hospitality Provision Business Plan: Cambridge Restaurant Project

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HOSPITALITY PROVISION IN
TRAVEL AND TOURISM
SECTOR
TASK- 3

TABLE OF CONTENT
LO-3
3.1
3.2
Conclusion
References

LO3 DEVELOPMENT OF BUSINESS PLAN

3.1 DEVELOP A RATIONALE FOR A SELECTED PROJECT
CLEARLY JUSTIFYING DECISIONS LINKED TO THE
TARGET MARKET
• After studying the organizations in the hospitality industry, I have analyzed that this industry has
many benefits and opportunities for growth so, I have decided to open a food and beverage
restaurant.
• It has been evaluated by management that economic potential is increasing due to an increase in
income, which is motivating people to spend more on food and beverages.
• Therefore, I have planned to set my new restaurant business to meet the demand of people or
customers who are looking for different, tasty and unique food products. Nowadays, customers are
not only looking for the price but they are also preferring quality food.
• So considering that, I have decided to target the people who belong to the upper-middle class who
are able to spend their money on luxury lifestyle. Therefore, I have decided to consider the upper-
middle class to achieve market values and benefits with the growing demand of this industry.

CONTINUE…
• I have taken Cambridge as a city to inaugurate my new restaurant because
this is the city where visitors and people from distinct country come to
spend their quality and leisure time.
• The restaurant will provide products that are high in quality, enriched in
taste and more other things in food and beverages. To do so, the restaurant
will promote its food through websites and advertisement on social media.
• The market strategy of the restaurant is to reach all the targeted
customers. The restaurant will also offer a discount on products as well as
will conduct sponsorship programs to reach out most of the customers, as
this element is essential to create the awareness among people, to grab
their attention, etc.

CONTINUE….
• Market strategies play a major role in developing image and reputation or position
in the food industry so that the restaurant can acquire a good position in the
market.
• The restaurant will use various kind of approaches that inflows customers attention
and satisfaction. To draw the interest of customers, I am planning to offer more
benefits and values to customers in comparison to competitors so that decision
power of customer can be influenced.
• Attractive services of the restaurant will help in converting the one time customer
in the loyal or regular customer. The restaurant will try to leave a positive
impression on the individual through its services and products.

CONTINUE…
• Other than this, the restaurant is planning to serve the all types of
customer needs as people in Cambridge come from a different country
so a variety of food will be offered such as Chinese, Asian and
continental food.
• The restaurant will be designed in a modern way with wooden artistic to
attract the customers. Along with customer satisfaction, the restaurant
will focus on expansion opportunities in the food and beverage industry.
• Therefore, high demand for product and beautiful place Cambridge is
the main reason to start a new restaurant business over there.

DEVELOP A PLAN FOR A HOSPITALITY BUSINESS INCLUDING THE
OPERATIONAL REQUIREMENTS OF THE BUSINESS’ ORGANIZATIONAL
STRUCTURE IN RELATION TO HUMAN RESOURCE ALLOCATION
• The most valuable asset of any restaurant is its human resource as they are the major supporters
of restaurant development and growth. Every restaurant requires a human resource to maintain
their quality of the product in business. To do so, the restaurant will make an effective strategy to
hire an experienced and skilled person to serve the customers in an effective way.
• Stage 1- development
• The restaurant will follow a well-planned strategy to hire a human resource for business. So, the
recruitment will consider experienced and skilled people who can add some unique taste to the
products. To serve the customers easily and quickly, candidates will be evaluated on their
responsibility skills.
• Concept- to open a new food and beverage restaurant in Cambridge and further expansion in the
international market.

• Location- Cambridge has been taken as the market where product and
services will be offered to visitors and localized people. To create
awareness about product online promotions will be done.
• Market research- the restaurant will collect the secondary data from the
local market, customers, from people who visit there to know their tastes
and demands for the acceptance of food.
• Licensing- the restaurant will practice its all function under the legal
procedure of government by taking a license from the government to
undertake the business activities.

• Stage 2- design
• Design refers to the outlook of the restaurant. The attractive
and impressive design of interior and exteriors help in enticing
the customers. Some important factors are discussed below to
eliminate the risk of failure of the restaurant:
• Ambience- the ambience will be highly decorated with wooden
art that will give an excellent look to the ambience. The yellow
and white lights will give a decent decorative look.
• Culture- the identification of any restaurant is its culture. So,
management will try to develop a positive culture in the
restaurant. To do so, the restaurant will train its staff to behave
in a professional manner.

• Interiors and exterior- the interior of the restaurant will be
well furnished through innovative furniture as well as the
exterior will be decorated with beautiful wooden designs.
• Functional areas- the restaurant will focus on the
functionality of business to increase customer satisfaction
and their engagement.
• Sustainability- to sustain in the market, the restaurant
needs to introduce some new offers to the customers.
Sustainability is known as the most flexible factor in the food
industry as it depends on market conditions.

• Stage 3- operations
• The result depends on the operational activities, so the restaurant
needs to strategies the operational activities for better result and
smooth working in the restaurant.
• Recruitment- recruitment process is very important to hire the right
workforce who have experience and skills to deliver the best in front of
customers and restaurant. So, the restaurant will identify the number
of employees needed to manage the functions of the restaurant.
• Staffing- staffing is very important to place the right candidate on the
right job to carry out the business process. To enhance the abilities of
employees, the restaurant will also organize workshops and training.