Create a mood board that shows images related to the design and feeling of your restaurant. Planning on cooking in a wood-burning oven? Include that. Our main focus will be serving high-quality food at a great value.
Control costs at all times, in all areas and implement a conservative approach to growth policy. Although, we provide more than enough fund to open more than one outlet, we want to be on the safe side of the business. The mission is not only to have great tasting food, but have efficient and friendly service. Our dining environment is not only welcoming and sophisticated, it is unique in design, with walls on almost all sides that are constantly wet with running water and a lush jungle ceiling that will hang from above.
We concentrate on customer satisfaction and quality food that is always fresh and specially selected. We will not judge a customer on class or dress. We want the On The Water grill to be place people can enjoy a good meal and meet new friends at our tropical Mediterranean Honey bar located inside the restaurant. Company Summary On The Water creates and serves a wild atmosphere for dining and eloquent mediterranean feasts for people who love the restaurant and bar scene, as well as a good time spent out on the town.
Its customers are creative, fun-seeking, and sophisticated diners who wish to be best served by the restaurant they choose. Following the example of the owner focusing on the food and the menu, someone with experience promoting and marketing restaurants needs to be in charge and have a plan. Let investors know you've brought someone on board for that purpose, that they are experts on the local food scene, and explain their marketing plan.
Business Operation. Sometimes referred to as Products and Services. This is where you tell investors about your hours and how many employees you plan to hire. It's also where you explain the benefits of your establishment for customers, such as its convenient downtown location , or its close proximity to the local interstate exit.
This is also a good place to mention any close ties you have to local restaurant vendors, such as food supply companies or local farms that will give you a competitive edge.
For example, a liquor license is expensive and can be difficult to obtain in some markets. This is where you would explain to investors that you've hired a consultant who specializes in negotiating the purchasing of liquor licenses to handle that aspect of your business. Wright will rely on operational checklists to verify that each work shift has been properly prepared for and to insure the operational standards are followed before, during and after work shifts.
The restaurant layout, including the dining room, kitchen and serving line, has been designed for efficiency and flexibility to accommodate the fluctuation in customer traffic and peak meal periods. Upon arrival, guests will be greeted immediately by either the assistant manager or a server and asked for the seating preference.
Drink orders will be taken and guests can munch on our complimentary rolls. The grill cook will use the printed ticket to keep track of orders and place the meal under the heating lamps until the order is complete. The kitchen preparation line has been designed to be operated by a minimum staff of 1 line cook and a maximum of 4 cooks.
This design allows line staffing to be adjusted to the business volume. Shift changes for all staff will involve cleanup, restocking and preparation. All monies will be settled at the end of each shift. The closing shift will involve designated closing duties that will leave the restaurant clean and fully prepared for the next day.
The industry is highly fragmented: the 50 largest companies hold just 20 percent of the market. Local competitors within a five mile radius are as follows. Hedarys Restaurant - This is a full service family restaurant established in The food quality is average. Although the food offering does not compete directly with the subject, the restaurant targets the same neighborhood families and has been operating at the single location since Cracker Barrel — located along Interstate 30, the restaurant is not located within the target market area.
These suppliers can provide reasonably priced products, delivered according to the schedule. The following systems will be used by management: Order Guide: The restaurant 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 weekly 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. Sales and receipts recorded by the POS system will be compared to actual cash and credit card deposits on a daily basis.
Be sure to highlight both your food and drink options. Because the menu is central to your restaurant in general and to its brand, you should put substantial effort into this part of the business plan. Include enticing descriptions and use a smartly designed format. This is a place to splurge on the help of a design professional if necessary. Be sure to pay particular attention to the composition and structure of your management team.
These are the key people that can make or break your success. For example, will you be using consultants or affiliate programs?On terrorists Water will fighters both fun-seeking as well as sophisticated diners looking for good food in a fascinating atmosphere. The Market On the Water will be targeting locals and tourists who are active restaurant seekers. In addition to the young adults with money to spend, On the Water will also be targeting best essay writing font and writer known to frequent Sunset Blvd. The general demographics are males and females ages with some or all of a college education. In addition to local Hollywood area people, On freedom Water will also serve party animals from essay cities and tourists.
Again, following the example of the owner focusing on duties as the executive chef, who else will be part of the management team? Once you find a sample or two that you like, start to craft yours in the same style.
These establishments may provide food services to patrons in combination with selling alcoholic beverages, providing carry out services, or presenting live nontheatrical entertainment. The Wrights will sub-contract the work themselves.
The industry is labor-intensive. An accountant with restaurant industry experience will be able to give you everything you need to show investors, which is essentially a break-even analysis, a capital requirements budget, and a profit and loss statement for the first few years.
Payroll will be processed by a payroll processing service. In addition to the young adults with money to spend, On the Water will also be targeting adults and tourists known to frequent Sunset Blvd. Demographics, consumer tastes, and personal income drive demand.
We will concentrate on the high-end spenders who enjoy new restaurants, eating out, a fun atmosphere, and high-end food and service. Cash, debit card and credit card receipts will be deposited in a deposit. Again, you'll have touched on this already, but dig deeper in this section. These are the key people that can make or break your success. Design Incorporate some visuals. The site was previously leased as an Italian Restaurant.
In addition to local Hollywood area people, On the Water will also serve party animals from neighboring cities and tourists. In addition to the young adults with money to spend, On the Water will also be targeting adults and tourists known to frequent Sunset Blvd. For example, a liquor license is expensive and can be difficult to obtain in some markets. This might also be where you flesh out your restaurant mission statement.
By Lorri Mealey Updated February 04, Many people dream of opening a restaurant and see it as an opportunity to turn a love for entertaining or cooking into a business.
Design Incorporate some visuals.
First Research Wages form a significant proportion of operating costs. Our customers will enjoy our standard menu fare, along with seasonal menus so that we can better take advantage of cost savings and stay current with some of the food industry trends. Financials Like the design of your sample menu, your financials are another place where you will likely want to solicit the help of a professional accountant.