Feasibility Sample

flurry of Contents Executive Summary1 Company Description2 organisation2 berth2 Capitalization3 Business sen measurent5 Concept Description and Statement5 fork verboten board7 Design/Layouts7 centering Team8 Managing Partner/ owner 8 common bus8 Kitchen Manager/Chef9 prudence Agreements9 Confidentiality Agreements10 commercialize Analysis11 Industry Assessment11 Tar follow Market15 reposement Analysis16 Competitive Analysis19 selling Strategy21 Overview21 Customer Database21 Frequent Diner22 Email Campaign23 Mailer campaign23 Community/Charity Involvement24 Business Relationships24 4 W on the wholes Marketing25 Public Relations25Advertising26 Operations27 Overview27 Staffing27 Training28 Daily Operations & Production29 Customer Service31 Suppliers32 counsel Controls33 administrative Systems34 investment Analysis36 Source of Funds36 Capital Contributions (Investment Roles)36 Growth Plan/ run Strategy39 Expansion Plans39 Investor Exit Options39 Investor Expansion Opti ons39 Financial Projections40 Project Sources & Uses of Cash43 Capital Budget (Start-up Cost Projections)44 gross r flatue Projection45 Hourly travail Projection46 Detailed Statement of Income & Cash eat category 147 Summary Statement of Income & Cash Flow Year 148Summary Statements of Income & Cash Flow Years 1-549 Break-Even Cash Flow Projection50 Appendices51 Executive Summary Dor-El is a spick-and-spanburger entrepot that volition serve fresh and wakeless vegan patties burger. Strategically fixed at Barangay Batasan Hills, Quezon City. The stigmatize is adjacent to President Corazon Aquino easily School, unless beside Batasan field of write up High School and Quezon City Polytechnic University. Dor-El burger range gives an emphasis on organic and creative ing power foolingtyients, serving students and local anesthetics an alternative snacks and meals that is affordable, tasty, and closelynessier beca use up they atomic bit 18 gravel from vege shelves patties .Highlights of the Study solid food Dor-El burger shop get out vortex the community a vernal exciting menu ofmeals that atomic teleph ane number 18 made from veggie patties and wintry beverages. The main ingredients to the recipe are a combination of bean curd and mushrooms that makes it healthy. This bar go out be the main ingredient of all the meals that lead be served in the shop. Vegan patty pull up stakes be use as a healthy, tasty alternative for those regular burgers that are high in calories and fats. Customers The betoken audience is foc utilize on the students and locals living near the vicinity of Barangay Batasan Hills.Second, are the burger enthusiasts. And finally, the health enthusiast seeking for an alternative for their usual hamburger deduction Dor-El burger shop depart leave alone an unmet dine familiarity. All patrons receive splendid guest returns, encouraging them to return. The menu offerings are fast, simple, and in truth healthy. The fol lowing study volition deliver the reader/s with (a) an understanding of the back install of the study, (b) the jut of the study, (c) the reasons why this was important (d) and methods selected for data gathering and analysis. Project Background and HistoryThe usance of this study is to present a proposal which seeks to conduct a feasibleness study for selling a Vegan Patty in the vicinity of Batasan Hills whitherin it is surround by schools and other establishments. An innovating recipe leave alone be introduced to the commercialize place. The target audiences are the burger enthusiast, at the same date, the health conscious nodes seeking for a healthier alternative for their snacks and meals. We comm more(prenominal) all bothwhere know that consuming a regular burger (consisting of a mended patty of ground meat usually placed inside a sliced hamburger bun) which is high in calories and fats is bad for our health.A hazard of alter fat in the diet appears to be plusd risk of diabetes. perfect(a) fats potful annex insulin sensitivity and the metabolic syndrome. There are conditions that add-on the risk of diabetes. Fast viands hamburger are usually jolly greasy, so the presumption that a fast feed hamburger would construct the same effect on blood pressure. And it is true that all fats lavatory cause weight gain. But in that respect are in any case healthy fats. Such as in nuts, fruits like avocados, fish and olive oil, mess be eaten in moderation.The main ingredients to the recipe are the combination of tofu and mushrooms that makes it healthy. The apostrophize of the food is much affordable and less preparation beat that makes this competitive to other burger shops out there. Management and Personnel Feasibility Organization Dor-EL Burger Shop leave behind be wholly owned and be operated by a graduating HRS student of Infotech Institute of Arts and Sciences, Marcos Highway branch, Ms. Willyn R. Donor. Dor-El burger shop forget be a sole proprietorship, with the encourage from the owners family and friends. LocationDor-El burger shop go out be located at Barangay Batasan Hills, Quezon City, across President Corazon Aquino Elementary School, and just beside Batasan field of study High School and Quezon City Polytechnic University. The spot of the shop is an integral segment of the strategic stick out since it is within the vicinity where it is near school facilities. Passer bys and local residents leave alone drive home an easy access to the shop. The facility for the burger shop is a lease stall. In effort of it is a 2 4-sitter turn offs with umbrella allocated that are for customers.Proposed Logo This is a proposed logo to be utilise for the burger shop. Dor-El is the combination of the names of Salvador and Ely, who are the guardians of Ms. Willyn R. Donor. Orange is used for the soma of logo. It is said that orangish make ups oxygen confer to the brain, produces an invigorating effect, an d stimulates moral activity. It is highly accepted among young people. As a citrus color, orange is associated with healthy food and stimulates appetite. Orange is the color of fall and harvest. The borders are red and yellow.These colors are supposed to promote appetite. Thus, we offer say that even the proposed logo is a part of the commercializeing strategy. Business Concept Concept Description and Statement Dor-El burger shop give be an inexpensive, contiguous table assistance style shop serving high quality and healthy meals. The return style of the shop bequeath be a counter dish out style conceit wherein the customer go away order from the counter and provide be serve t this instant aft(prenominal)wardward ordering. The decor for Dor-El burger shop can be described as fast paced for students and people on the go.The furnishings/design entrust reflect the projected image of the decor and shop impression. Unique selling points of the eatery complicate veggie burgers on the go, and a menu that is student budget friendly. This impression requires a lease berth of approximately 8 square feet to 10 square feet. Enough quadriceps femoris for a small kitchen to prepare the meals, and a counter. Dor-El burger shop testament be open 6 days a week. The shop anticipates serving endlessly during the breakfast, dejeuner and snack meal periods. The expected hours of operation are as follows Days Time of Operation Mondays 600 AM 500 PM Tuesdays 600 AM 500 PM Wednesday 600 AM 500 PM Thursdays 600 AM 500 PM Fridays 600 AM 500 PM Saturdays 600 AM 500 PM Sundays closed in(p) The eating place should be perceived as a quick expediency establishment pull ining to adults, families of all ages, line of descent and residential customers, students, burger enthusiast and the health conscious. Average meal prices for lunch depart run P20. 00 to P80. 00. The average space of the dining receive at lunch is anticipated to be more or less 15 to 30 minutes. As mentioned earlier, the menu will feature in ordinary meals and burgers made with vegan patties.A high quality fast food yet very healthy vegetable patties replacing regular burgers that are made with ground meat. Signature dishes include the usual hamburger and cheeseburger. But they will be made with vegan patties. Sample add-in abridgment OVERVIEW Use this fragment to appearance a sample menu if you nurse one prepared. A hearty written and soak upively knowing menu sample can help to sell your conceit. Refer to the related links regarding menu engineering. Related links Menu Engineering Basics Sharpen Your Menu IQ Online Seminar Menu skeletonat & Design Techniques This thickset overview should be deleted from your move arounding sham subsequently you cast off consummate the schoolbook in this parting. Design/Layouts synopsis OVERVIEW architectural drawings, floor intents, and artist renderings will also help to sell your conce pt. acknowledge visual components of the concept in this contribution if available. Related cerebrate 26 Concept and Design Items You whitethorn be Overlooking How to Design Your eating houses Floorplan How to Design a Seating Capacity of a eat Room This epitome overview should be deleted from your working sham after(prenominal) you fork up holy the schoolbook in this voice. Management Team digest OVERVIEW This voice of the eating place line of products plan is intended to convey the background and experience of the managing partners or owners as well as mark management psychenel that will operate the business. You hould include a repossess role compendious for all(prenominal) of the management or owner/management persons or entities such(prenominal) as a Management contractor. The summary should begin with the name of the person and a brief description of the role they will have in the management of the business. You may also choose to insert actual resumes in this section or list them in the Appendices section of the business plan. You should modify the titles of the management positions as needed. It is not essential to use the titles as listed only that you list key management personnel. some other titles expertness include music director of Operations, Vice-President, Area Manager, Bar Manager, Entertainment Director, Banquet or Catering Director, and so forthRelated link download Job Descriptions from eateryOwner. com This summary overview should be deleted from your working facsimile after you have unblemished the textual matter in this section. Managing Partner/Owner stimulate of Owner/Partner SUMMARY OVERVIEW The principal(a) owners/managing partners should be listed first. Change the title of this section as needed (i. e. Sole Proprietor Managing Partner(s) General Partner and so on ) It is agreeable to include multiple partners in this section. Explain the management role the private will have in running the business and give a brief description of the individuals experience and qualifications to occupy this role.A resume may be included here or listed and included in the Appendices section. This summary overview should be deleted from your working repeat after you have completed the text in this section. Name of Owner/Partner has enjoyed a successful career for over of divisions familys in the eatery attention. Mr. /Ms. began his/her career at name the establishment as a name the position. Since consequently he/she has excelled in the intentness, having worked at name other places of importance list condition positions held repeat any successes bring in sentences as needed. General Manager Name of General Manager SUMMARY OVERVIEW The General Manager is a crucial position to the success of a eatery.You may omit this section if one of the managing owners will be touching the General Managers role (be sure to requirer line this on the managing owners role summary. A resum e may be included here or listed in the Appendices section. Related connect Download General Manager Job Description This summary overview should be deleted from your working copy after you have completed the text in this section. Name of General Manager is uniquely sufficient as the General Manager for Name of eatery. He/She has been in the restaurant intentness for over of years years. Previous experience includes list former positions held repeat any successes add sentences as needed.As the General Manager he/she will handle and coordinate the planning, organizing, prepare and leadership necessary to achieve severalized objectives in sales, be, employee retention, guest service and comfort, food quality, cleanliness and sanitation. Kitchen Manager/Chef Name of Kitchen Manager SUMMARY OVERVIEW The Kitchen Manager or Chef is another essential position. Explain the role this position will have in the operation of the restaurant. Give a brief summary of the experience a nd unique qualities of the individual that will help the operation to be successful. A resume may be included here or listed in the Appendices section. Related cogitate Download Kitchen Manager Job Description This summary overview should be deleted from your working copy after you have completed the text in this section. The Kitchen Manager for Name of restaurant will be Name of Kitchen Manager. He/She has an extensive background in the restaurant industry. His/Her previous/current position was/is the list position for Name of restaurant/business. Other experience includes list former positions held summarize any successes add sentences as needed. As Kitchen Manager, Name of Kitchen Manager will be promptly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards sanitation and cleanliness training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness.Ma nagement Agreements SUMMARY OVERVIEW Management transcriptions, though not mandatory, may be used to lay out the expectations of the manager, the incentive plans, if any, and a termination strategy. You should disclose if there are to be any management capital of New Hampshires in place among the companionship and owners, leased employees, or third party management company. allow in a copy of the management agreement if available either here or in the Appendices section of the plan. It is also acceptable to state that dapple a management agreement will be in place, no(prenominal) has been drafted as of yet. You should consult with your attorney to begin with implementing a management agreement.Related cerebrate eatery Management Contracts Download Employment Agreement Template This summary overview should be deleted from your working copy after you have completed the text in this section. Management Agreements will be executed between the company and list all parties that will execute a management agreement. The purpose of these agreements is to decide the expectations of both parties, establish an incentive structure, and define the grounds under which the agreement may be terminated. These agreements have been reviewed by the private counsel of name the equity firm that drafted or reviewed the agreements. Sample agreements can be found in the Appendices section. Confidentiality Agreements SUMMARY OVERVIEW This section assures investors, bankers, and prospective partners that the company will be proactive in the protection of look at secrets and confidential information that could harm or threaten the success or growth of the restaurant and its owners. Related colligate Download Confidentiality Agreement This summary overview should be deleted from your working copy after you have completed the text in this section. Name of restaurant will enforce that all employees sign a confidentiality agreement. Confidentiality agreements with our employee s and partners will protect our recipes, operating corpses, policies and procedures. Having a confidentiality agreement in place is essential to protect the companys change secrets, and show our employees that we analyze our business well(p)ly. A sample agreement can be found in the Appendices section. Market Analysis SUMMARY OVERVIEW The Market Analysis section should reveal several factors about the potential merchandise place for your concept. This section has been designed to educate the reader about the restaurant market in habitual and how that relates to your particular concept. It begins with an overview of the state of the restaurant industry. The coterminous ill-treat is to evaluate the target market that your concept best appeals to and how that relates to the general restaurant market with respect to diner demographics, orientations, and habits. The next component, the Location Analysis, should describe the market conditions that pull through in the lieu y ou have selected.It should also compare the posture statistics to your anticipated target market. Finally, it should include a competitive analysis that depicts the subject field challenger and how that will affect your concept. There are several companies, as well as software aids, that specialize in location and demographic statistical data and feasibility analysis. Real estate brokers in specially have access to much of the information needed to complete a comprehensive market analysis. This summary overview should be deleted from your working copy after you have completed the text in this section. Industry Assessment SUMMARY OVERVIEW This section is used to describe the state of the estaurant market in general. The National Restaurant Association publishes their annual Restaurant Industry account each year and makes it available for purchase. This makes a great appendix for a business plan. This business plan template includes a summary of some key statistics found in thi s shroud and other publications issued by the NRA. Related think 2007 Restaurant Industry Forecast This summary overview should be deleted from your working copy after you have completed the text in this section. Stronger gross revenue harmonize to the National Restaurant Association, industry sales for 2007 are expected to clear a study $537 billion dollars in the U. S.That figure is a humongous 5% subjoin over 2006 sales and represents the sixteenth consecutive year of real sales growth for the industry. Restaurant industry sales count for 4% of the GNP for the United States. Positive economic indicators and increases in consumers disposable income give cosmetic surgery to expectations that 2007 will be another record year for the industry. The total number of locations is expected to top 935,000 in this year and reach 1 million locations by the year 2010. Eating places, delineate as full-service, check service, cafeterias, social caterers and snack bars by the NRA, de dicate the bulk of industry food and drink sales.Of that segment, full-service restaurant sales for 2007 are projected to reach $182 billion, a growth rate of 5. 1% over 2006. Quick-service sales are also set to increase by 5% and topping $150 billion in 2007 Ethnic Diversity Restaurants have long been considered among the approximately diverse workplaces with foreign-born employees making up just about 25% of the workforce. This revolution ratio spills over into restaurant ownership as well, with one in four eating and drinking establishments universe owned by African- Americans, Hispanic-Americans or Asian-Americans a ratio that is higher than the national average. Furthermore, the number of minority-owned restaurants is growing faster than the industry as a whole. Leading EmployerThe restaurant industry is the nations largest private-sector employer with approximately 12. 8 million workers in 2007 representing almost 9% of the total U. S. workforce. According to the National Restaurant Association, the industry has created, on average, approximately 250,000 jobs per year for the last ten years and is slated to add 2 million new jobs during the next ten years. Nevertheless, the industry stiff far behind other retail segments, posting $61,000 in annual sales for every full time equivalent employee. Furthermore, and even though the labor party shortage is not as severe as it was in the mid to late 1990s, a surfaceable proportion of restaurant operators reveal that the lack of labor is causing problems.In a National Restaurant AssociationSurvey, xlvi percent of quickservice operators and roughly one-third of fullservice restaurants reported that they were seeing hardly a(prenominal)er applicants for hourly positions than they had two years forwards. Restaurant operators reported an even greater come down in the number of qualified job applicants. Sixty-eight percent of quickservice operators and close half of fullservice operators surveyed said t hat they were seeing fewer qualified job applicants than two years earlier. Many restaurateurs say its taking longer to fill job vacancies than it did two years ago. Operators, in their effort to combat labor shortages, are expected to dedicate more resources to employees training, offer health benefits, and take measures to step up recruiting. Meeting ChallengesIn addition to labor concerns, operators report that boost wholesale costs, energy cost, healthcare insurance and liability insurance costs have negative impacts on their business. As a result, the National Restaurant Association has slated these issues as part of their public policy agenda. They have plight to take an active role in affecting commodity prices and trade and support current legislation for healthcare repair. They also support an impressive energy policy and are in favor of legal reform to reduce frivolous lawsuits against the industry. Consumer Trends Approximately 47% of all food dollars fagged by consu mers is spent in eating and drinking establishments.That figure is up dramatically since 1955 in which only 25% of all consumers spending for food and drink went to restaurants. 43% of adults are of the opinion that eating apart is as cost effective as cooking at home and cleanup position up. Expenditures on food apart from home rise dramatically for households with income to begin with taxes of $30,000 or more. Household incomes of greater than $75,000 have increased to 28%. higher(prenominal) income households tend to spend more of their food dollar in meals away from home. According to the National Restaurant Associations Restaurant expenditure the typical American household spent $2,634 on food away from home, a per capita expenditure of $1054.Households in metropolitan demesnes tend to spend more than households in non-metropolitan eye sockets. Households with income over $70,000 spent an average of $4,544, $1,466 per capita on food away from home. Other trends noted in the report showed that adults between 35 and 54 spend more on food away from home as a result of their higher incomes. Of that group, households headed by 35-44-year-olds spent an average of $3,234 for food away from home. Flourishing economic growth, changing lifestyles and a diverse ethnic universe have contributed to the variety of cuisine and restaurant concepts, making the U. S. a world leader in restaurant innovation.Ethnic cuisines have mingled with traditional restaurant fare resulting in varied menus at every industry segment. The muff boomer universe of discourse, the demographic segment that has the most significant impact in basis of marketing and menu mix, is acquire older. By the year 2010, 19% of the nation will be between the ages of 50 and 64. The changing dining habits of this group will greatly influence menus and restaurant concepts in the access years. Statistics show that the average adult purchased a meal 5. 3 times per week in 2004. Public awareness o f health issues continues to prompt operators to provide more health conscious menu particulars. Entree salads saw the most significant increase across all industry segments.Low-carb items, healthful options for children, and topically produced foods and produce have become more prevalent. Operators expect to see continue interest in ethnic foods, high flavor items such as bold and spicy foods, sandwiches and seafood. Beverage trends were characterized by the continuing popularity of bottled water, specialty coffees and iced tea, and increase wine sales at full service restaurants. 69% of quick service operators reported that bottled water sales had significant increases. A federal survey released in September 2004 revealed that Americans spend 73 minutes a day eating and drinking. They spend approximately 5. 1 hours per day on other leisure activity such as watching television, exercising or socializing.Travel and tourism is again on the rise with an expected 2% increase in dome stic travel and a 5. 6% increase in tourism from abroad. Tourism is expected to increase closer to pre 9/11 levels by the year 2007. Operation Trends Greater use of engine room and more reliance on lag training will be used to increase productivity and gain higher revenues. More than two-thirds of restaurant operators say they are more productive than they were two years ago. close thirty percent of food-service operators say they are increasing their budget for technology spending. Nearly two thirds of all restaurants now have websites including 9 out of 10 fine dining restaurants.In addition to posting information such as menu and location, an increasing number are expected to offer other services such as reservations, peddley and takeout ordering. Menu prices for 2007 are expected to increase at a rate of 2. 9%, slightly lower than the 3. 1% growth seen in 2005 and 2006. The expected increase is due in part to increased commodity and energy costs, as well as the increase in the minimum wage. Gift tease and move over certificates in restaurants continue to be the number one preference by consumers as compared to other retail industries. Gift card (and gift certificate) sales account for roughly 5% of annual restaurant sales.Expect a continued increase in the number of restaurants offering gift card game in 2008. Banquet, catering, delivery and takeout continue to be on the rise in full service restaurants as operators take prefer of assets already in place. Half of family- and casual-dining operators and two thirds of fine-dining operators now offer catering. Nearly 40% of operators surveyed by the NRA say that takeout sales are a big proportion of revenue than it was two years ago. Menus will be potently influenced by the health-conscious diners as well as the adventurous. The growing sophistication of American diners palates as well as the ethnic diversity in the U. S. ill continue to challenge operators to roll out new menu items and ingredients . info Sources For more information about current trends and statistics, call in the National Restaurant Association website at www. restaurant. org. 2007 Restaurant Industry Forecast National Restaurant Association National Restaurant Associations Restaurant Spending October 2006 Survey, National Restaurant Association U. S. Department of Labor U. S. Census Bureau Target Market SUMMARY OVERVIEW Careful military rank should be used to determine the preferable target market that your concept best appeals to and how that relates to the overall restaurant market with respect to diner demographics, preferences, and habits.Use this section to describe the ideal (targeted) customer profile for the concept, including demographics (head of household age, income, household size, ethnicity, star or multi-family housing) preferred market size of residential and business population preferential residential and business proximity traffic count preferences preferred industry of market (if ap plicable) such as tourism seasonal market characteristics preferred diner categories (care-free, health-conscious, traditional, adventurous) lunch and dinner trade factors. Related cerebrate Spending Patterns by Age This summary overview should be deleted from your working copy after you have completed the text in this section. We anticipate that Name of restaurant will appeal to a broad base of consumers. While we expect to be frequented by all types of diners in both the residential and business community, the concept should be particularly suited to specific demographic and market conditions.The location selected for Name of restaurant should contain characteristics alike to the targeted market for the restaurant. The menu, service style and ambiance of Name of restaurant has been created to appeal primarily to adventurous carefree health-conscious traditional diner while also appealing firmly to adventurous carefree health-conscious traditional diners as well. The concept sh ould especially attract low middle high income diners with a predominance blend of exclusive households family households single and family households. The market should be inhabited by a large hold in small population, providing a sufficient customer base of which to draw from.The immediate touch electron orbit should have a predominance blend of single family housing multi-family housing single and multi-family housing. Preferably, the area should include a moderate heavy industrial market. The concept depends on lends itself to the tourism manufacturing, travel general business industry community. Lunch Dinner Lunch and dinner traffic will be directly impact by the size of the business community. Preferable demographic and market characteristics for Name of restaurant have been determine and summarized in the following table. Note There are many variables by which to determine market preferences for a particular concept. The following table is just one example. Market Char acteristic Preference Population City 50,000+ residential population 1 myocardial infarction radius 10,000+ Residential population 3 mile radius 20,000+ pass of household age 35-45 Household size 2. or more Ethnicity Anglo Hispanic African-American Asian Location traffic count lunch 800 cars/hr Location traffic count dinner 500 cars/hr Household income 75,000+ Per capita income 35,000+ ancient diner trait adventurous carefree health-conscious traditional Secondary diner trait adventurous carefree health-conscious traditional study Industry base n/a Businesses 1 mile radius Multiple office buildings at least 1 large employer such as plant or manufacturing facility Businesses 3 mile radius n/a alcoholic Beverage Service No restrictions Location Analysis SUMMARY OVERVIEW Some business plans, probably most, are created before a site has been selected. Therefore, the location analysis may be limited to the general area or city for the proposed concept. Site selection though is often considered the most crucial aspect of the business planning cycle. The Location Analysis should describe market conditions that exist in the location (or general area) you have selected. It should also compare the location statistics to your anticipated target market. Information gathered and displayed here should include demographic statistics, description of local industry and economic outlook, location traffic counts, residential and business population and proximity.You should also draw comparisons between market conditions for the selected location, and the targeted market characteristics of the concept. List the surrounding neighborhoods, points of interest, and area businesses. Demographic and other information about a specific market can be found through various sources, including websites. Contact the local Chamber of Commerce, the U. S. Census Bureau, the Department of Labor (U. S. and state), and the Secretary of State for your stat e, the accountants Office or the countingy Clerk. The most useful information though will come from your real estate broker. They have access to demographic information that is more specific to the immediate area surrounding the location. They can provide you with reports for 1, 3, and 5 mile radiuses.Real estate broker oftentimes subscribe to services such as Claritas that collect more targeted data than is publically available. Related Links U. S. Census Bureau Dept. of Labor MapInfo Website How to Conduct a Market Survey Claritas Website This summary overview should be deleted from your working copy after you have completed the text in this section. The location for Name of Restaurant was selected because of the market similarities that exist between the proposed location and the target market for the concept. The city of name of city has a population of of population check to the U. S. Census tarradiddle the local Chamber of Commerce report provided by your real estate bro ker other source.Leading industry segments include list the main industries in the area. Describe how each industry contributes to the local economy and the number of jobs it adds to the economy. Describe also how a particular industry may be beneficial to your restaurant concept. Example Tourism is a major part of the local economy. The tourist market in name of city brings 200,000 visitors annually, contributing $50,000,000 to the local economy. The industry provides approximately 10,000 jobs making it the leading job provider for the community. Name of restaurant should benefit handsomely from the tourist trade due to the unique concept intended to attract visitors. The residential population in the immediate area (within a one mile radius) is comprised of a predominance of mixture of single family multi-family housing. Key neighborhoods housing developments that are considered lively to the success of Name of restaurant include list the neighborhoods or housing developments and the size. The average household income in the immediate area is $$ as compared to the city average household income of $$. environ businesses include list some of the major employers or businesses in the immediate area that you will depend on for a portion of your sales revenue. emphasise businesses that should have a significant impact and explain why. The employment population within a one mile radius is reported to be of employment population.The number of businesses in the area is of business, considered office space or industrial of which are office space or industrial. The following chart shows the market characteristics for the selected site. Demographic & Business Characteristics 1 mile 3 mile 5 mile Residential Population 8,900 24,500 19,800 of Households 3880 11,070 9,011 Avg. household size 2. 3 2. 2 2. 2 Avg. ge Head of household 38 34 39 star family dwellings 2,440 10,560 5,150 Multi-family dwellings 1,430 13,967 3,870 Ethnicity Hispanic 19% 21% 23% Eth nicity African-American 11% 10% 11% Ethnicity White 55% 55% 49% Ethnicity Asian 12% 11% 14% Ethnicity Other 3% 3% 3% Household income $48,551 $38,774 $35,338 Per capita income $21,189 $17,554 $16,025 Total of businesses 247 601 489 Office Bldg/Industrial Parks 23 62 45 Traffic Count Lunch 867 cars/hr n/a n/a Traffic count Dinner 324 cars/hr n/a n/a Primary Residential Clusters of Dwellings Single or Multi-family Proximity to restaurant Tanglewood Estates 620 Single-family ? ile The Meadows 325 Single-family 1/4 mile The Harbor on the Lake 260 Multi-family ? mile Greenwood Gardens 410 Single-family 1 mile Tallowood Townehomes 600 Multi-family 1 mile Frontier Heights 590 Single-family 1 ? ile Primary Business Centers of Workers Type Proximity to restaurant Harnden Office Building 300 Offices ? mile Igloo Manufacturing 450 Plant 1/4 mile 3 Corners Industrial Park 425 Industrial ? mile Greenwood Mall 300 Retail 1 mile Clearview M anufacturers Outlet 250 Retail 1 mile Competitive Analysis SUMMARY OVERVIEW Use this section to describe local competition in terms of proximity and similarities to your concept. The competitive analysis should show the extent of market saturation, the type of other restaurants in the area, and specific restaurants deemed to be in direct competition with your concept. List the unique aspects of your concept that give you a competitive advantage over each. Related Links Download Competitor Review Form This summary overview should be deleted from your working copy after you have completed the text in this section. The proposed location for Name of restaurant is occupied by several by few by many largely by older restaurants by a combination of both older and newer restaurant concepts. The majority of existing restaurants is comprised predominantly of by a mixture of of few fast food new establishments chain based restaurants casual theme concepts etc. Restaurants that could be consi dered in direct competition with our concept include list the restaurants. The following chart displays restaurants within approximately a one three mile range. It includes all restaurants of significance including both limited service and full service establishments. Area Restaurants within a 1 Mile Range Name Type BrkfstLunchDinn Direct Competition McDonalds Fast Food B,L,D No Lubys Cafeteria L,D No Blue Water Grill Casual Full Service L,D Yes Hugos Fine Dining D Somewhat Pizza Hut Pizza-Delivery L.D No Restaurants that might be considered direct competition for our target market customers are listed in the next table. It is important to note that the restaurants listed are not necessarily similar concepts to Name of restaurant. However, we feel that we are competing for a similar customer base. Name origin B L D Check Average General Manager 1 $40,000-$50,000/yr Assistant Manager 2 $28,000-$32,000/yr Kitchen Manager 1 $30,0 00-$35,000/yr Line Cooks 5 2 $9-$12/hr Prep Cooks 3 1 $7-$9/hr Dishwashers 4 $6-$7/hr Hostess 5 $7-$9/hr Servers 12 6 $3/hr +tips Bartenders 3 3 $5/hr+tips Bussers 3 3 $4/hr+tips Cashiers 3 $7-$9/hr Training SUMMARY OVERVIEW Provide an overview of the training programs that the cater will undergo. Include in house training as well as 3rd party training such as state mandated Alcohol Awareness syllabus servers may have to attend. Make references to employee manuals and training tools. List them in the Appendices section. Related Links Download Training manual(a) Templates Download Server Training Checklist Download Alcohol Management Program This summary overview should be deleted from your working copy after you have completed the text in this section. A thorough training program will be adopted for every position in the restaurant. Highly qualified people filling those positions will be provided training materials and personal instruction. They will learn the Name of restaurant method of how to operate a successful restaurant. Newly hired personnel will be instructed in customer service, safety, and health laws in addition to the job functions of their respective positions. Training manuals for each position will be edited to reflect the unique requirements of Name of restaurant. Servers will undergo an in house Alcohol Management Program that ascertaines the importance of responsible alcoholic beverage service.Additionally, The state of state you are in mandates that servers of alcoholic beverages be certified in a state approved course. Daily Operations & Production SUMMARY OVERVIEW This section should describe in summary the day to day operations of the restaurant from opening to close. It should convey to the reader that management has a sound plan for operating the restaurant. Briefly explain operational issues such as scheduling, departmental job functions, ordering and receiving, menu production, service, general safety proc edures and maintenance. Related Links Download Restaurant Operations Checklists This summary overview should be deleted from your working copy after you have completed the text in this section. Name of restaurant will be opened of days days a week for breakfast lunch dinner necessitating multiple a single staggered shifts. Schedules will be written by departmental managers and posted every time interval between schedules monthly periodical every two weeks, etc. The schedules will be written in a manner that allows management to increase or decrease hourly labor according to sales wad in order to proceed a consistent labor cost control. Designated management and kitchen round will report for work of hours before opening a few hours before opening in sufficient time before opening etc. to prepare for opening.The menu has been will be created in a manner to allow the preparation of many recipe ingredients to be do ahead of time. Proper labeling and rotation techniques, accompan ied by ample transshipment center facilities will ensure that high quality prepared product will be sufficiently available to meet the demands during blush business hours. substitution and ongoing preparation will continue during off peak business hours. Management departmental managers kitchen manager designated managers will be responsible for ordering, receiving and maintaining sufficient take stock to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per week to preserve freshness.Standard grocery and supply orders will be ordered less often, according to a preset schedule and storage capacity. Service staff front of the house terminology depends on what type of service style the restaurant will use will receive at staggered intervals, allowing sufficient time to prepare for anticipated customer traffic. Management will adopt the use of operational checklists to verify that each work shift has been properly p repared for and to go out the operational standards are followed before, during and after work shifts. The table service quick service counter service etc. service style of Name of restaurant is by design intended to complement the guests overall perception of the restaurant, creating a designed guest experience.The restaurant layout, including the dining room, design , bar or lounge layout if applicable kitchen and serving line, will be has been designed for ability and flexibility to accommodate the fluctuation in customer traffic and peak meal periods. The production of our menu and servicing of the guest begins with the reach of the guest. Use this section to describe how guests will be greeted, seated, have their order taken, how the order sullen in to kitchen or bar, how it will be processed in the kitchen or bar, how it will be then delivered back to customer, how the customer will pay back, etc. This explanation should help the reader to visualize the entire guest exp erience.Because it is out of the question to offer suggestions for every conceivable service style, we have provided an example for a table service concept. Example The production of our menu and servicing of the guest begins with the arrival of the guest. The guest should be greeted by a put hostess promptly. Depending upon seating availability the guest will either be seated at a time or asked to wait in the lobby or bar until their table is ready. Awaiting guests will be able to order refreshments in the bar (lounge). erst their table is ready, the guest will have the option to either pay their tab or have it transitred to their table via the POS clay. Once seated, the guests should be chop-chop acknowledged by a member of the service staff.Beverage orders will be requested and ordered through the POS system. A service barkeep will receive the order via of a designated order printer. Once prepared, the server will deliver the drinks to the guests. The primary server will then inform the guests of our specials and then suggest selections from our appetizer menu. Appetizer orders will be entered into the POS system and printed at the appropriate stations in the kitchen including the expeditor station. The expeditor will ensure that the targeted production time of 3 to 5 minutes for appetizers is met for each order. Available servers will deliver the appetizers to the table and serve according to the designated guest positions.The primary server will then request salad and admission charge orders. Again, all orders received will be entered into the POS system and orders will print out at the appropriate kitchen or bar station. The expeditor will ensure ticket times are unplowed within the 10 to 15 minute acceptable time parameters for entree service, 3 minutes for salad service. Available servers will deliver the food according to the designated guest position. Constant monitoring of the table by all staff will ensure that dirty dishes are cleared pr omptly and drinks refilled regularly. The primary server, upon the clearing of all completed dishes, will request dessert or after dinner drink orders.Orders will be processed accordingly and within the acceptable time parameters. The server will monitor the table to determine the proper time to present the guest check. The customer will be given a few moments to review and prepare hire to the server. The server will make change or process denotation cards as required and return the authorized card verifier to the guest. Once the guest has left the table, the service staff will immediately clean the table and prepare it for the next seating. The kitchen preparation line has been designed to be operated by a minimum staff of of line cook/servers line cooks/servers and a maximum of of line cook/servers line cooks/servers.This design allows line staffing to be adjusted to the business volume. Shift changes for all staff will entail cleanup, restocking and preparation. All monies will be settled at the end of each shift. The cloture shift will involve designated closing duties that will leave the restaurant clean and fully prepared for the next day opening crew. Customer Service SUMMARY OVERVIEW Use this section to explain procedures addressing customer service. Describe plans for establishing service attitudes and policies. Include an overview on how customer complaints will be handled and how the restaurant will go about getting customer feedback such as surveys or through mystery shoppers.Related Links The Value of Empowering Your Employees Download Mystery Shopper Report Excuse Me, This Wine Tastes uneven Take the Mystery Out of Mystery Shopping Tips From a Restaurant Reviewer What Do Customers Want? Service-The Real Product of Your Restaurant intervention Guests from Hell Cashing In on Complaints This summary overview should be deleted from your working copy after you have completed the text in this section. Customer service at Name of restaurant will be given special emphasis end-to-end the operation. Customer surveys estimate that only 1 in 20 customers that have a problem in a restaurant will prescribe management about it.It will be our goal to provide a product in a manner that exemplifies highly responsive and proactive customer service. Training programs will include specific material to teach our employees about service attitudes, customer perception and how to deal with guest complaints. Management will conduct periodic staff meetings intended to review policy, increase guest satisfaction and to keep a general line of conference between staff and management. All guest complaints will be sympathetically acknowledged by the staff and immediately referred to management. Programs will be in place to systematically deal with various types of guest complaints. More serious complaints will be documented and kept on file.Customer feedback will be accomplished by Include specific policy and procedures for monitoring guest satisfaction such as customer surveys or the use of mystery shoppers. Suppliers SUMMARY OVERVIEW List the major suppliers you will use. You should also list suppliers for specialty products that make your business unique. It is advisable to show contingency plans for replacing key suppliers. If your concept relies on unique products like Florida stone crabs, Maine lobster, or specially import items then youll want to have a backup plan pronto available. You may also choose to designate the payment terms you will seek with each supplier.Related Links 7 delegacys to Halt Receiving losses Download Prime Vendor Forms Competitive Bidding Seminar Profitable buy Practices Download Approved Vendor List Download Ordering Schedules and Worksheets This summary overview should be deleted from your working copy after you have completed the text in this section. Management will establish relationships with qualified suppliers (vendors) that can provide reasonably priced product, delivered a ccording to the schedule that benefits the restaurant. successor suppliers will be identified for use if the regular supplier cannot deliver the products needed. The following table illustrates the suppliers we plan on doing business with Product Main Supplier Terms Alternate Supplier Grocery, supplies Sysco Food Service 15 days Ben E. Keith Meats Ditta Meat Co. 7 days Texas Meat Purveyors Seafood Gulf Coast Seafood, inc. 10 days Sysco Food Service Beverage Coca-Cola Bottling COD Restaurant Services, inc. Alarm Monitoring ADT Net 30 N/A Linen Company Admiral Linen Net 15 Roland unvaried Service Bakery Glass Bakery COD N/A Pest Control Rollins Net 30 Integrated Pest Control Management Controls SUMMARY OVERVIEW Describe specific management controls such as inventory procedures, checklists, ordering, software, POS systems, theft prevention, etc. that will be used to manage the restaurant, time and attendance tracking.Related Links Tracking Weekly Food Cost POS Evaluation W orksheet Weekly Report Every Restaurant Should define How to Choose a POS System Download Restaurant Operations Checklists Download Inventory Spreadsheet Download Ordering Schedules and Worksheets This summary overview should be deleted from your working copy after you have completed the text in this section. Management will practice sound management procedures in order to control costs, insure quality of product and provide friendly customer service. The following systems will be used by management POS System. Careful evaluation and obedient research will be used in the selection of a POS (point of sale) system that best meets the needs of Name of restaurant. The POS system will be put together with requisition printing, a process which forces food and beverage items to be registered in the system before the items can be prepared. Requisition printing has prove to reduce costs by as much as 3-5%. The POS system will also be the control center to regulate the advert of servic e and item preparation. Built-in cash controls will help in tracking sales and receipts. Time & Attendance System. The restaurant will use an automated time and attendance system. Management will evaluate systems that are unified into the POS system as well as stand alone time clock systems. Hourly labor cost control and the ability to transfer information to our payroll processing will be key factors in system selection. Scheduling System.Management will adopt a scheduling system that expedites the preparation of schedules, reflects anticipated labor budgets, and helps to regulate labor cost. Operations Checklists. The restaurant will be managed with the use of various checklists. Consistent use of checklists will help to maintain quality control while ensuring that established procedures are followed. Checklists will be used by various personnel for customer service, purchasing, receiving and storage, preparation, cleaning, shift changes, opening and closings. Order Guide. The re staurant will use an item specific order guide to track order history and maintain designated levels of product in inventory. Weekly Inventory.Management will conduct a hebdomadally inventory to determine valuation for use in the preparation of weekly profit and loss reports. Daily Inventory Tracking. Daily inventory will be taken on specific items. Movement will be compared to sales data to ensure designated products have been properly accounted for. Cash Audits. Management will conduct periodic cash audits for all cashier stations. strike shift audits are an effective tool to determine cashier/bartender under ringing. Video Surveillance. Video surveillance will be in place to monitor activities and deter crime. Mystery Shopper. The restaurant will engage the service of a secret shopper service from time to time.The mystery (secret) shopper is an effective tool to get a customers perspective of the average guest experience. Feedback will help management to constantly improve cus tomer service. Safety Reviews. monthly safety assessments will be performed to ensure that employees and guests are not candid to dangerous or harmful conditions or actions. Liability Reviews. Periodic assessments will also be done to evaluate the liability exposure of the restaurant. Alcohol awareness, employee relations and guest treatment will be scrutinized from time to time. Administrative Systems SUMMARY OVERVIEW List accounting systems, bookkeeping systems and policies, payroll processing, financial controls, etc. used in the administration of the restaurant.Related Links Download Daily Sales & Receipts How to Select a CPA Never Let the Bookkeeper shroud Cash 4 Week Accounting Period The Best Way to Format a P&L Download Sales Report Templates Quickbooks and 4 Week Accounting Periods NRAs Uniform System of Accounts How to Accrue payroll in a Restaurant and Why it is the Most Important monthly Task You are Ignoring This summary overview should be deleted from your wor