The taster will be open seven days a week, serving lunch and early bird menus Monday till Thursday and set menus and al la carte menus Friday till Sunday. What relevant experience has the team got? David Cagney has been working as a bar man for desk the past two years in the aviva stadium. He has recently graduated from the aviva academy which was a significant achievement as he was picked from a group of one hundred applicants out of two hundred. David has also worked as a part-time waiter in Foleys Bar, near Stephens Green and in Graingers along the malahide road. Amanda has over two years experience as a chef and a waitress for the bad Ass Café in Temple bar. As we have both have experience in the hospitality industry, their skills complement each other which makes it easier to occasionally share ideas and views on how to take their business proposition to the next level.
The key driver to succeed is that the company needs to successfully operate through the first year in order to provide adequate cash flow to be self-sufficient in year two. The Ask: The initial financing available to the company in addition to the capital contributions from the owners, will allow The taster to successfully open and maintain operations for the initial five years of business and offer the customers in the donnybrook area a unique. Start-up costs and initial financing are as follows. Jane Ericson will be investing 20,000 of savings and guaranteeing a loan for another 30,000 with personal assets. In addition, the business will receive an interest-free loan from a family member of 10,000, to be repaid within the first year. (figures to be changed) (2) team and company The taster was founded in 2011 by Amanda walsh and david Cagney who are the two joint investors in the project. They created Italian restaurant that offers customers fresh homemade Italian food at a reasonable price. There is also the opportunity for the customer to taste a bite sized amount of the food if they are unsure before ordering. They will offer a few different review types of menus depending on the day of the week and time of day including lunch and early bird menus during the week and set menus and lunch menus at the weekend.
The model: The taster aim to generate revenue from their target market by creating a ground-breaking, unique restaurant with a relaxed sophisticated atmosphere that will clearly differentiate the restaurant from others. The main goal is to use nothing but high quality fresh Italian ingredients and to approach each customer with the highest standard of service imaginable all of the time with none expectations what so ever. This makes the restaurant scalable as it has the potential to generate growth in the revenues considerably faster than its cost base. The team: The team at The taster have the ability to achieve all the goals and succeed in the business and it grows and becomes more successful. We will write a custom essay sample. Restaurant Business Plan or any similar topic only for you hiring staff for the restaurant only qualified, trained and experienced people will be made part of the team. Highly motivated and enthusiastic people will be favoured. Additional training will be provided as the restaurant wants the highest level of customer service and for customers needs to be dealt with before the customer even anticipates them to allow them to have an incredible dining experience. Financials: Our financial projections for the first five years are as follows.
Restaurant Business Plans, systems, Checklists & Training
It does not imply offering of securities. (1) Executive summary The Grab: do you want to expand your horizons husband when it comes to good quality Italian cuisine? The taster offers you the opportunity to sample food before ordering off the menu free of charge. They recognized that people stick to their comfort zone when it comes to ordering food in restaurants and wanted to change this by letting the customers excite their taste buds. The Problem: A problem the restaurant is preparing to face is to distinguish between serious customers who have an interest in trying new cuisines and customers who come into the restaurant and take advantage of the service in a negative way and dont appreciate the. This problem could have serious repercussions and affect the profit of the business significantly and therefore must be controlled. The solution: The solve this issue the staff have to monitor the customers closely, allowing about customers limited samples of the food to ensure they dont fill up on free samples and leave.
The chefs responsibility is to ensure each customer only receives a bite size amount of the food, over indulging the customers will eat into the profits and defeat the purpose of the service provided. The Opportunity: It can be rather challenging to target different market segments simultaneously but at The taster restaurant we are planning on catering to a wide customer base. We segmented the market according to geographic, demographic and Psychographic. Our market size is relatively small in comparison to world wide international restaurant chains for example the hard Rock café however we do have the potential to grow in the market and expand our business in Ireland and possibly the United Kingdom. Your Competitive advantage: Currently there are six other restaurants in the area and it puts the taster in direct competition with Casa pasta pizza. The menus that the two restaurants offer are very similar as they are both Italian cuisines however the taster has an advantage over them as they have a potential unique selling point of sampling the food as mentioned above.
A launch is almost a loss leader as you want influential people to come and dine and then talk about how great the evening was to others and to get free advertising and pr in the local papers. So have a launch night where you invite all local dignitaries, journalists and local hoteliers (or anyone else who you think may help you long term) for a free evening. Get a good relationship going with your local press people so you can feed them information as your restaurant develops and grows so you can promote any special offers. Customers love free stuff, so after launch why not offer free wine or dessert with every meal or buy one get one free? With every customer who dines with you make sure you get their address and/ or email details so you can keep in touch and send them promotional items.
You should also offer seasonal offers for occasions like christmas and Valentine's day. These time will be exceptionally busy for you but will get people through your door. Keep promoting wherever your customers are. Provide promotional material for local shops and businesses with exclusive offers just for them. Confidentiality Agreement The undersigned reader acknowledges that the information provided in this business plan is confidential; therefore, the reader agrees not to disclose it without the express written permission of the taster- Amanda walsh and david Cagney. It is acknowledged by the reader that information to be furnished in this business plan is in all respects confidential in nature, other than information that is in the public domain through other means, and that any disclosure or use of this confidential information. Upon request, this document is to be immediately returned to the taster- Amanda walsh and david Cagney. Signature: Name: Amanda walsh david Cagney date This is a business plan.
How to Draw a seating Plan for a restaurant
Kitchen fit, ovens etc. Staff recruitment and uniforms. Furniture, crockery, tablecloths, flowers, pictures etc. Initial stock of food and drinks. Associated with start-up costs is finding reliable suppliers. Try essay and negotiate credit terms, so you're not always paying for your products up front. Restaurant Marketing, you'll need a launch marketing plan as well as ongoing marketing promotions to keep people coming back.
Your product offerings should align closely with the types of customers you're marketing to that you essay want to dine at your restaurant. Pricing high will get different demographics than pricing low, and the profit margins will vary. You'll want to get your sales per diner as high as possible so make sure you offer a good range of options including starters, main courses and desserts as well as wine, beers and soft drinks. Having fixed priced menus works well as people like offers. Try not to have too much as your kitchen will need to stock every item and also have to make up many options each night. The trick is to make the kitchen staff's life as easy as possible while serving a great menu. Start-up Costs, with any premises, the costs can be immense. Here are the most common start-up costs associated with developing a new restaurant: Securing your lease and legal fees. Health and safety certificates.
quality. Therefore, you should study the local competitors closely. Go and eat at all of them and see what happens in terms of food quality, pricing and service. See how busy they are at peak times and, if you can, speak to other diners to canvas their opinion. Perhaps you can undertake a survey via your local internet site or in the local convenience store to see what local people actually want. If you're in a tourist hot spot, go and speak to local hotels and bed and breakfast owners to see what their customers are asking for when they want to eat during the evenings. This type of research is critical to come up with the right offering to satisfy your customer needs. Menu and Pricing, once you have your research and know what type of restaurant you're opening, it's time to decide the menu and pricing.
You can purchase these online, or your bank should offer some free elementary software on. Once you have your business plan ready, you'll see just how many people you need to get eating business in your restaurant each day to reach your gross profit numbers. To most, this initial projection may be a shock as although the margins can be high (especially on alcohol) you'll have to get numbers through the doors. And that's where marketing comes in - which we look at later. Planning - location, the old saying of "location, location, location" for retail stores also applies to restaurants. The reason for this is it must be accessible and have the ability to shout out for business from passing trade. The location is especially important if you're planning to open in a tourist resort where people don't know the area and are looking locally for somewhere to eat. Making it easy for people to access your premises by being close to parking, close to a tube or railway station or just within walking distance from an extensive residential area is also something to consider. Local Market Place - types of food.
Kfc is finally turning business around - business Insider
If resume you're thinking of starting your own restaurant business then to help you, we've listed the main areas to focus on for this business opportunity. Also, we discuss writing a restaurant business plan and start-up costs. So whatever food you're thinking of serving whether a pizza, italian, seafood, Chinese or even a coffee or sandwich shop then use these guides to help you. Your Restaurant Business Plan, before you start, you'll need a business plan for your new venture. This essential document shows you and any investor your overall business objectives and financial summaries. No bank will lend without one so you should think about planning at the outset. We recommend using business planning software to help you prepare this document.