Business Proposal: The Royal Restaurant - A Comprehensive Plan

This business proposal outlines the plan for a new restaurant venture, 'The Royal Restaurant.' The proposal begins with an executive summary and table of contents, followed by an introduction that presents the restaurant concept as a case study. It then delves into business opportunities, market analysis, and a detailed marketing strategy, including social media and online advertising. Operational aspects are addressed, covering business operations, technology (including eco-friendly solutions and restaurant management systems), and HR strategies. The financial considerations section discusses financing methods and resource management. The report emphasizes the importance of a strong business plan for securing financial support and ensuring the new venture's feasibility and viability. The proposal covers various aspects, including menu, location, décor, staffing, and customer service, aiming to create a successful and sustainable business. The report includes references and an appendix with additional information.

Running head: BUSINESS PROPOSAL
Business Proposal
Name of the Student
Name of the University
Author Note

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BUSINESS PROPOSAL
Executive Summary
The purpose of the following report is to draw up a business proposal for a proposed new venture
used as a vehicle for discussion in the assignment question 1. The restaurant will be named as
‘The Royal Restaurant’. The discussion is about this plan, which is to be used by banks, venture
capitalists and others to evaluate the feasibility of the proposal. This proposal is important for the
quest to obtain financial and other forms of support required to start the proposed business on a
secure basis. It is therefore essential to provide a clear, persuasive and strong case to support the
feasibility and viability of the proposed new venture. The new venture is presented within the
proposal in the form of a short case study.

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Table of Contents
Question 2........................................................................................................................................3
Introduction: Business Description in the form of a CASE STUDY..............................................3
Business Opportunities research and analysis.................................................................................4
Marketing Strategy..........................................................................................................................4
Business Operations.........................................................................................................................7
Technology......................................................................................................................................7
HR Strategy.....................................................................................................................................8
Financial Considerations.................................................................................................................9
Conclusion.....................................................................................................................................10
References......................................................................................................................................11
Appendix........................................................................................................................................13

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Question 2
Introduction: Business Description in the form of a CASE STUDY
The new venture is a restaurant that is to be set up. To start the proposed business venture
firstly the concept for the restaurant has to be decided and to keep up with the traditional cuisine
of the place it is to be set up in. The location of the restaurant has been decided keeping in mind
the competitors and the necessity of the space available for parking. The traditional home-style
restaurant is supposed to be a moderately priced 100-seat restaurant that offers family style food
and service. The menu has everything from roasted chicken, pot roast, steaks, pork chops along
with classic dishes and generous salads. The owners of the restaurant have valid experience in
the industry of restaurant and catering. The décor of the restaurant will have wood accented
chairs with purple and white checked tablecloths (Solomon 2014). The wooden chairs with
seating cushions that are comfortable for the diners will surround the dinner style tables. The
main objective is to be the foremost home-style restaurant in the location it is to be set up. The
restaurant should provide quality meals that are at reasonable prices with commendable services.
The owners will be aware of the well-being of their customers and staff treating each and
everyone with dignity and respect. The will be a provision of affectionate and open service from
this family-style restaurant by creating an informal and relaxed environment that will enable the
consumers return to the restaurant again and again. The restaurant will use quality ingredients for
the items that are stated in the menu (Bryman and Bell 2015). The restaurant owners will be
hiring the best chefs and offer guidance to them to keep the chef motivated to achieve the desired
results for the growth of the restaurant. The employees have to be motivated and there will be

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communication between the chefs, employees and the owners so that the food and service given
to the customers is of the best quality.
Business Opportunities research and analysis
The business opportunity will involve the sale of the products of the restaurant, service
and equipment that will enable the beginning of the business. The location of the restaurant has
been decided keeping in mind the competitors and the necessity of the space available for
parking. There will be the involvement of network marketing that covers the realm of the direct
sales and multilevel marketing. Each customer who visits the restaurant previously should want
to return to dine and propose them. The word of mouth form of marketing is an influential ally.
Convenience is essential for the setting up of this restaurant. There is a need to be close to the
market, as the owners are not demanding to get people to travel to reach the restaurant. A variety
in the menu is being offered with a theme of down home and is sensibly priced to establish
credibility, but not so high as to limit the number of consumers. The idea and inspiration for this
restaurant is taken from life situations and surroundings. This business idea is based on skills and
interests of the owners (Zikmund et al. 2013). The entrepreneur needs to have substantial
experience and passion for this activity as it involves the risk that the restaurant will be
established rather from love to hobby than with the aim to satisfy market needs. The business
opportunity then will be transformed into a business plan. During the stage of the idea
implementation, the market needs are identified along with the amount of required resources.
The elaboration of this business plan will include the processing of the financial section. This is
performed by the estimation of the future created value and estimate of income. In the end,
the business plan is at disposal (Ward 2016).

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Marketing Strategy
The marketing strategy that will be followed to promote the restaurant is through the help
of social media. The demand for visual content is high online these days. The updating
photographs of food items that are mouth watering and delicious on the website of the restaurant
is essential to attract the customers (Kajanus et al. 2012). Experienced photographers can take
these photographs. The collaborating with the online food applications is a definite strategy for
marketing. This enables and encourages the visitors to check out the features and menu of the
restaurant and may offer discount at times. There should be a space where the owners of the
restaurant provide the details of the restaurant, which includes the photographs, store hours,
location, menu, price range, and the facilities that the restaurant provides. The royal restaurant
should set up an account on the Google search engine. This will help the restaurant appear
through Google’s Knowledge Graph. There will be the use of geo-targeted advertisements that
will help to save money ensuring that only certain cities or within a specific radius can view the
advertisements. The sending out of an email newsletter is also a marketing strategy to be
followed by the restaurant (Baker 2014).
Strengths Weaknesses Opportunities Threats
 Prime location
with easy
access.
 Exceptional
staff with the
can do
attitude.
 Recruiting and
retaining
quality
employees.
 The Tight
margins will
allow little
 Little barriers
to entry allows
for immediate
business
opportunities.
 Offering
additional
 Government
mandates
(restaurant
operation,
food safety,
and worker
security at the

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wiggle room
for error.
catering
services
federal level
and health,
hygiene,
safety, fire at
the local
level).
 The rise in the
operating
costs.
 The building
and
maintenance
sales volume.
 Due to the
small size, it is
to be believed
to provide
exceptional
quality by
hand selecting
our market
specials when
compared to

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BUSINESS PROPOSAL
the larger
corporate
competitors.
 The owner has
catering
industry
experience and
has established
a customer
market.
Business Operations
The area of business operations covers the generation of recurring income, increase in the
value of the business assets and the securing of the income and value of the business. This is to
maximize the value harvested from the business assets. The more amount of recurring income
the asset generates the more valuable it becomes. The increase in the value of the product
increases the recurring income that is generated. The essential value and the income generating
prospective of the asset are not realized unless there is a way to secure it (Slack 2015). There
should be a sustained delivery of the goods and services to the customers at a cost that is less
than the funds that are acquired in exchange of the said goods and the self-employee services to
make a profit. The funds that are acquired by the business in the exchange for the goods and
services it delivers is the revenue for this business (Khalili Shavarini et al. 2013). The restaurant
arrangement that includes the dining room, kitchen and serving line will be designed for the

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efficiency and flexibility so that it can provide accommodation for the fluctuation in customer
traffic and peak meal periods.
Technology
Automatic biodiesel converters
As far as the cooking fuel is concerned, the restaurant must use eco-friendly fuels. This
can be done by using automatic biodiesel converters, which can turn used animal or vegetable oil
free from its added pollutants or the industrial grade biodiesel (Yang 2017).
LED Alert systems
The restaurant will use this technology, as it is often it is seen that the kitchens are loud
and noisy when many kinds of stuff are working together or are busy in communicating with
different languages (Axelsson, Malmberg and Zhang 2017). This device helps in making the
work much faster, easier and smooth by lighting the floor under the dishwashing sink or the wall
above the deep fryer to show or rather alert the kitchen staffs that the work is done and ready to
be used.
Tablet restaurant management
This is the era of fast-paced life and people are always in a hurry, often it really becomes
a very tough job, taking the catalog, going through it and then selecting the food according to the
price. In order to save people from all these confusions, this flexible iPad app was developed
which uses particular software in order to give a real time view of tables, catalog, dishes along
with their ingredients and price, then it processes sales and delivery tickets and sends orders to

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BUSINESS PROPOSAL
the kitchen. This will also be adopted by the restaurant for increasing its sales and making the
work easier.
HR Strategy
HR strategies highlight on the actions that are adopted by an organization to manage the
policies and practices in the human resource management system (Malik 2016). HR strategy
includes the process through which the practice and the policies are integrated within a business.
High-performance management is one of the important HR strategies that include recruitment,
training, reward and performance management. In the context of Royal restaurant, performance
management strategy will be effective to improve their skills of employees and to maximize their
performance. Resourcing is another vital strategy of HR to manage the financial and human
resources within an organization (Soni 2016). This strategy will be applied by Royal restaurant
to enhance their financial stability and to increase their work force. Corporate social
responsibility (CSR) is another HR strategy that is appropriate for the food industry. However,
by following this strategy, Royal restaurant will be able to manage their food waste through
taking CSR activities and it will be helpful for them to maintain the environmental sustainability.
Moreover, employee engagement and employee relationship management will be undertaken by
Royal restaurant to motivate their employees and to encourage them in their work. Apart from
this reward, strategy will be adopted by this organization to motivate the employees towards
their work and it maximizes their performance.

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Financial Considerations
Proper management of the financial resources is a crucial part of a start up business.
However, it is important for the new venture to use available resources for their new venture
(Svensson et al. 2016). The first thing that this venture will do is to select the correct financing
method. It must have a sound debt financing ability so that it can pay off any debts within the
right time without any delay (Hua, Xiao and Yost 2013).Long term loans can be taken but at the
same time, the business must be able to pay the significant amount of interest. At times, the
restaurant will also use the prepay obligation that is paying the loan obligation prior to its due
date. All the associated costs are to be calculated properly and this will be done before making
any crucial decision so that the business can be okay with the final cost. In the context of Royal
restaurant, online resources will be undertaken by this organization to get proper guidance.
Conclusion
Therefore, such organization needs to make a list of requirements of equipment and its
cost. Hence, determination of the operating cost should be taken by such organization. Moreover,
consulting with the financial professional should be adopted by Royal restaurant before making
any financial commitment while starting the business.

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References
Axelsson, L., Malmberg, B. and Zhang, Q., 2017. On waiting, work-time and imagined futures:
Theorising temporal precariousness among Chinese chefs in Sweden’s restaurant
industry. Geoforum, 78, pp.169-178.
Baker, M.J., 2014. Marketing strategy and management. Palgrave Macmillan.
Bryman, A. and Bell, E., 2015. Business research methods. Oxford University Press, USA.
Hua, N., Xiao, Q. and Yost, E., 2013. An empirical framework of financial characteristics and
outperformance in troubled economic times: evidence from the restaurant industry. International
Journal of Contemporary Hospitality Management, 25(6), pp.945-964.
Kajanus, M., Leskinen, P., Kurttila, M. and Kangas, J., 2012. Making use of MCDS methods in
SWOT analysis—Lessons learnt in strategic natural resources management. Forest Policy and
Economics, 20, pp.1-9.
Khalili Shavarini, S., Salimian, H., Nazemi, J. and Alborzi, M., 2013. Operations strategy and
business strategy alignment model (case of Iranian industries). International Journal of
Operations & Production Management, 33(9), pp.1108-1130.
Malik, A., 2016. The Role of HR Strategies in Change. In Organizational Change Management
Strategies in Modern Business, pp. 193-215.
Slack, N., 2015. Operations strategy. John Wiley & Sons, Ltd.
Solomon, M.R., 2014. Consumer behavior: Buying, having, and being (Vol. 10). Upper Saddle
River, NJ: Prentice Hall.

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BUSINESS PROPOSAL
Soni, S., 2016. Effective HR Strategies During Slow Down. International Journal of
Management, IT and Engineering, 6(3), pp.153-162.
Svensson, G., Høgevold, N.M., Petzer, D., Padin, C., Ferro, C., Klopper, H.B., Sosa Varela, J.C.
and Wagner, B., 2016. Framing stakeholder considerations and business sustainability efforts: a
construct, its dimensions and items. Journal of Business & Industrial Marketing, 31(2), pp.287-
300.
Ward, J., 2016. Keeping the family business healthy: How to plan for continuing growth,
profitability, and family leadership. Springer.
Yang, F.X., 2017. Effects of restaurant satisfaction and knowledge sharing motivation on eWOM
intentions: the moderating role of technology acceptance factors. Journal of Hospitality &
Tourism Research, 41(1), pp.93-127.
Zikmund, W.G., Babin, B.J., Carr, J.C. and Griffin, M., 2013. Business research methods.
Cengage Learning.