Café ABC: Fine Dining Restaurant Business Development Report

This report provides a comprehensive analysis of Café ABC's plan to transform from a simple café into a fine dining restaurant. It begins with an introduction to the current state of the café, highlighting its strengths in simplicity, tasty food, and local popularity. The report employs a descriptive research methodology, utilizing primary and secondary data to assess the upgradation process. Key elements of the upgradation include investment, time allocation, and new themes for decoration. A SWOT analysis identifies strengths, weaknesses, opportunities, and threats. The report then delves into equipment requirements for a fine dining restaurant, followed by a break-even analysis to assess financial viability. A gap analysis compares the existing café with fine dining standards, focusing on staff, entrance, dining room layout, kitchen, and restrooms. The report also discusses service styles, business strategies, and the importance of qualitative and quantitative approaches. Innovations in food and services, including automation, are explored. The conclusion summarizes key findings and offers recommendations, emphasizing the importance of experienced staff, new equipment, and customer satisfaction. The report is supported by several academic references.

Café ABC
A Restaurant for
Happiness

Background and Introduction
 Café ABC is a restaurant that offers
different things to their customers in a
simple way, which are Breakfast food,
Burgers and chips
 It has small staff for preparation of
breakfast and other things.
 Simple décor is attracting customers for
breakfast

Research Methodology
 Descriptive research methodology is used for the
business research. It is beneficial for finding
solution of business problems.
 Primary data: It is used for solving business
problems, such as extending of business. Primary
data is gathered from survey, feedback and many
other things.
 Secondary data: Data collected by someone
else for some other purpose but being utilized by
the investigator for another purpose (Linden,
2015).

Upgradation process
 Café ABC will make many
changes in the restaurant to
became a fine dining
restaurant, such as
decoration of restaurant,
equipment's of cooking, and
staff.
 Advertisement and
marketing for the café ABC.
 Café must create business
processes
(KISSFLOW, 2018).

Things required for upgradation
 Investment of money- Many changes
are required for making restaurant to
became a fine dining restaurant. Money
is main factor for changes
 All changes are also required time, such
as decoration and staff
 New themes for the decoration of
restaurant

SWOT Analysis
Strength Weaknesses
• Simplicity is attracting
customers
• Testy food
• Famous in the area
• Good quality of breakfast,
specially burgers
• Simple preparation of food
without equipment
• Having less staff for
managing different works
• Decoration is not good
Opportunities Threats
• Innovation in food
preparation
• Entry in new marketplace
• New entrants in the market
• People do not like changes
(Helms, & Nixon, 2010).

Equipment of dine restaurant
 Refrigerators and Freezers
 Slicers
 Ovens
 Ranges / Cooking Line
 Mixers
 Grill
 Deep-fryer
 Kitchen Cooking Utensils
 Fire extinguisher

Data Analysis: Break-Even
Analysis
 Break even revenue = Fixed costs /
Gross margin percentage
 Gross margin = Sales price – Cost
 Gross margin % = Gross margin / Selling
price

Data analysis: Break-Even
Calculator

Gap-Analysis between Café
ABC and fine dining restaurant
 Staff -Fine dining restaurant will require better staff
for satisfaction of customers in the food as well as
services (Anderson, Narus, & Narayandas, 2009).
 The Entrance- Restaurant should have a best
entrance for their customers.
 Dining Room Layouts – Customers are require
seating according to their need, such as members
 Kitchen- Restaurant should have a proper kitchen
with maximum facilities as per products in menu.
 Restrooms- The toilets should ideally be divided
into male and female sections

Service style of fine dine
restaurant
 Reception Service
 Buffet Service
 Cafeteria Service
 Plated Buffet Service
 Plated (American) Service
 Family-style (English) Service
 Pre-set Service
 Hand Service

Business strategy
 Recruit right personnel at
the right time
 Look for the right
opportunity
 Focus on your customer’s
requirement
 Customer’s satisfaction is
main objective of the
restaurant
 Provide excellent
service(360strategy.co.il,
2011)

Qualitative vs Quantitative
approach
 Quality of services
should be proper
 All the things must
follow quantitative
approach for
extend of business
from café to
restaurant

Identify, Analyze and Execute
their own business
Development opportunities
 Business Intelligence is required for the
success (Chen, Chiang, & Storey, 2012).

Innovations in food and
services
 Implement new innovations in the field of
fine dine restaurant
 Unique dishes for customers
 Innovative ideas for different services,
such as serve food and other things
(Teece, 2010).
 Automation in different operations for
attracting customers (Chesbrough, 2010).

Conclusion
 Café ABC has extend different
operations for making their café into
fine dine restaurant.
 They will purchase new equipment, staff
and decorate their place for extend their
business.
 They make all the changes based on the
theories and framework for business.

Recommendation
 Café ABC should hire experienced staff
for their fine dine restaurant
 they must purchase new equipment for
their restaurant
 They must approach and fulfill their
customers requirements for food.
 They must provide quality food and
services to make business growth

References
 Linden, A., 2015. Advancing Business With Advanced Analytics. [Online]
Available at: https://www.gartner.com/doc/3090420/advancing-business-advanced-analytics
 360strategy.co.il, 2011. Business Strategy - Mapping, Identification, Planning and
Implementation. [Online]
Available at: http://www.360strategy.co.il/en/services/business-strategy/
[Accessed 9 February 2019].
 Anderson, J. C., Narus, J. A. & Narayandas, D., 2009. Business market management:
Understanding, creating, and delivering value.. 1 ed. London: Pearson Prentice Hall.
 Chen, . H., Chiang, R. H. & Storey, V. C., 2012. Business intelligence and analytics: from big
data to big impact. London: MIS quarterly.
 Chesbrough, H., 2010. Business model innovation: opportunities and barriers.. Long range
planning, 43(2-3), pp. 354-365.
 KISSFLOW, 2018. Business Processes – Definition, Steps and Key Attributes. [Online]
Available at: https://kissflow.com/bpm/business-process/
[Accessed 10 February 2019].
 Helms, M. M. & Nixon, J., 2010. Exploring SWOT analysis–where are we now? A review of
academic research from the last decade.. Journal of strategy and management, 3(3), pp. 215-
251.
 Teece, D. J., 2010. Business models, business strategy and innovation.. Long range planning,
42(2-3), pp. 172-194.

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