OrganicaSix66: Business Plan Report for Fine Dining and Lounge in NZ

The assignment presents a business plan for OrganicaSix66, a fine dining and lounge, focusing on its concept, theme, and feasibility. The plan outlines the mission to provide a diverse range of food and beverages with excellent ambiance, live music, and a poolside facility. It details the concept of th...Read More

ORGANICASIX66
FINE DINING
AND LOUNGE

SCOPE AND KEY FOCUS
 The mission of the management is to establish a
lounge and restaurant where people will be able
to choose from a wide range of options
regarding food and beverages.
 The management of the organization stated in a
press-meet that they would ensure that the
customers would enjoy their visit to the place,
as they will provide excellent ambience along
with regular live music and poolside facility.
 The management promised to provide frequent
special theme nights and live music sessions by
renowned artists to please the customers.

CONCEPT AND THEME
 The management will be offering
various themed parties and live music
sessions to attract customers from a
wide range of age group.
 The management declared in a press-
meet that the music sessions will
specifically emphasize on the music
which were created in between the
years 1960 to 1995, specifically to
attract the people who lived through the
retro 60s and the young generation too

FEASIBILITY
Strength: Highly professional attitude of
the management. The concept and
theme is attractive enough to attract
customers from a wide range of age
group
Weakness: Not enough global recognition.
Expanding business in a new market.
lesser market information.

FEASIBILITY
Opportunities: The management can work
hard to build an excellent reputation in
the market of New Zealand. The
management is going to keep low profile
initially to avoid incurring loss.
Threats: Excessive market rivalry. Medium
flourished economy of New Zealand and
the market size is comparatively smaller
than the western countries

BUSINESS PLAN AND
FINANCING OPTIONS
Business plans and targets
 The management of the restaurant chain aims to keep the
labor cost in between 20% to 30% of the total revenue.
 The management of the organization aspires to provide
good quality food and beverages while keeping the
standard of a medium scale organization in the foreign
market to avoid any risks.
 The management aims to keep the sales of the restaurant
in between 1000000 to 1500000 US dollars.
 The management of OrganicaSix66 aims to achieve at
least 12% to 15 % return on the investment made by the
management for the first year and for the next two years
they will be targeting to acquire 20% return on
investment.
 The management also aspires to expand their business in
the market of India, Sri Lanka and China after a few years.

FINANCING OPTIONS
 The management of the organization
will be investing 60000 US dollars and
will take out a loan from the nationalized
bank of New Zealand that may be
around 125000 US dollars on 7%
interest per annum basis.
 Eventually the management of the
organization will try to restructure the
company into a joint-stock company.

MENU
 The management will be offering
American and Pashto food and
beverages along with a touch of Asian
influence.
 For the beverages the management will
offer various cocktails and mocktails
that will satisfy the needs of the target
customers and that will include
martinies, jaggerbombs, long-island iced
tea, blood of god and many more.

FACILITIES
 The management of the restaurant will
offer a live music stage where many
bands can apply to play music.
 The management will offer a pool where
the customers can enjoy their poolside
party.
 The management ensured that
adequate work health and safety
management will be present in the
organization

LAY OUT

CONCLUSION
 The management of OrganicaSix66 will
be eying to expand their business after
successful completion of three to five
years in the foreign market and they will
gradually increase the pricing and the
star services.
 The management is planning that at the
initial stage they will maintain a low
profile just to taste the water of the
foreign market.

RECOMMENDATION
 The management should be aware of
the global economic recession.
 The management should know the
preferences of their target customers.
 The management of the organization
should ensure that they are providing
better service than their rival
organizations

REFERENCES
 Forbes, S. L., & Kennedy, R. (2016, February).
Competitive advantage through direct marketing: A case
study of a small New Zealand wine business. In 9th
Academy of Wine Business Research Conference (p. 25).
 O'Neill, S. A., & Pearson, M. V. (2016). TIPPING AS A
CUSTOMER FOCUSED WAY OF MEASURING SERVICE
SATISFACTION: A NEW ZEALAND PERSPECTIVE. Journal of
Travel & Tourism Research.
 Fu, H., & Ryan, C. (2016, May). Glo1656 Fast Food
Culture When Being a Tourist–Chinese Tourists’
Consumption of McDonald’s in New Zealand. In 2nd
Global Tourism & Hospitality Conference (p. 43).
 Lee, C., Hallak, R., & Sardeshmukh, S. R. (2016).
Innovation, entrepreneurship, and restaurant
performance: A higher-order structural model. Tourism
Management, 53, 215-228.

THANK YOU