Feasibility Sample

Table of Con ecstasyts administrator Summary1 Comp any(prenominal) definition2 Organization2 positioning2 capitalization3 Business belief5 Concept verbal description and direction5 s bulky distribution wit7 pattern/Lay turn ups7 centering squad8 Managing cooperator/ possessor 8 habitual passenger car8 Kitchen coach/Chef9 guidance chthonianstandings9 Confidentiality Agreements10 securities industryplace abstract11 manufacturing Assessment11 st vizorinal pit Market15 post Analysis16 Competitive Analysis19 Marketing Strategy21 Overview21 client Database21 Frequent Diner22 Email Campaign23 Mailer campaign23 Community/ almsgiving Involvement24 Business Relationships24 4 W whole(a)s Marketing25 Public Relations25Advertising26 Ope rations27 Overview27 Staffing27 Training28 mundane operations & deed29 node Service31 Suppliers32 concern Controls33 administrative Systems34 Investment Analysis36 Source of Funds36 Capital Contributions (Investment Roles)36 harv est- home Plan/ outcome Strategy39 Expansion Plans39 Investor Exit Options39 Investor Expansion Options39 Financial Projections40 Project Sources & habits of bullion43 Capital Bud set forth (Start-up Cost Projections)44 sales Projection45 triennialal Labor Projection46 Detailed Statement of Income & gold panoptic stop Year 147 Summary Statement of Income & property Flow Year 148Summary Statements of Income & property Flow Years 1-549 Break-Even Cash Flow Projection50 App final stageices51 Executive Summary Dor-El is a impudentlyburger bring out that authorize serve irreverent and muscular vegan patties burger. Strategic on the wholey located at Barangay Batasan Hills, Quezon metropolis. The let on is adjacent to President Corazon Aquino master(a) tutor, besides beside Batasan guinea pig High School and Quezon City Polytechnic University. Dor-El burger memory board concurs an fero urban center on organic and creative ingredients, return learners and topica l anesthetics an alternative snacks and meals that is affordable, toothsome, and better because they argon do from vege delays patties.Highlights of the Study viands Dor-El burger shop go out vortex the community a reinvigorated exciting f argon ofmeals that atomic identification material body 18 watch from veggie patties and cold crapulences. The chief(prenominal) ingredients to the expression ar a combine of bean curd and mushrooms that makes it wellnessy. This cake de graphic symboling be the main(prenominal) ingredient of all the meals that depart be served in the shop. Vegan patty leave behind be employ as a healthy, tasty alternative for those fifty-fifty burgers that atomic summate 18 senior proudschool in calories and fats. clients The objective lens audience is foc utilise on the students and locals living near the neck of the woods of Barangay Batasan Hills.Second, ar the burger caseisans. And finally, the health enthusiast pursuit for an alternative for their usual beefburger end point Dor-El burger shop lead pull up stakes an unmet dine inhabit. All patrons receive excellent node dish, encouraging them to return. The posting finisherings are betting, simple, and realistic healthy. The chase carry impart post the endorser/s with (a) an understanding of the mount of the study, (b) the social occasion of the study, (c) the reasons why this was important (d) and methods selected for development gathering and analysis. Project Back basis and HistoryThe purpose of this study is to present a marriage proposal which seeks to conduct a feasibility study for selling a Vegan Patty in the vicinity of Batasan Hills w hitherin it is surrounded by schools and early(a) generatements. An innovating rule lead be introduced to the food commercializeplace. The draw a bead on audiences are the burger enthusiast, at the same clip, the health informed clients seeking for a healthier alternative for their snacks and meals. We commonly know that consume a regular burger (consisting of a cooked patty of ground meat usually dictated inside a sliced burger bun) which is high in calories and fats is bad for our health.A misfortune of saturated fat in the regimen appears to be maturationd peril of diabetes. gross(a) fats burn append insulin sensitivity and the metabolous syndrome. there are conditions that outgrowth the risk of diabetes. Fast fodder hamburger are usually somewhat gr informal, so the self-reliance that a fast provender hamburger would build the same effect on blood pressure. And it is true that all fats brook cause weight gain. But on that point are as healthy as healthy fats. much(prenominal)(prenominal)(prenominal)(prenominal)(prenominal) as in nuts, fruits like avocados, angle and olive oil, grass be eaten in moderation.The main ingredients to the recipe are the conspiracy of tofu and mushrooms that makes it healthy. The cost of the food is lots affordable and less preparation snip that makes this emulous to otherwise burger shops out there. perplexity and Personnel Feasibility Organization Dor-EL Burger computer computer memory exit be wholly stick and be affianced by a graduating HRS student of Infotech Institute of Arts and Sciences, Marcos Highway branch, Ms. Willyn R. Donor. Dor-El burger shop leave behind be a restore proprietorship, with the serve hygienic from the owners family and friends. repairDor-El burger shop ordain 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 view of the shop is an constitutive(a) die of the strategic end since it is deep down the vicinity where it is near school facilities. forward passer bys and local residents allow for move over back an easy access to the shop. The facility for the burger shop is a lease stall. In front of it is a 2 4-sitter panels with umbrella allocated that are for nodes.Proposed logotype This is a proposed logo to be employ for the burger shop. Dor-El is the combination of the take a craps of Salvador and Ely, who are the guardians of Ms. Willyn R. Donor. orange tree is apply for the de trace of logo. It is said that orange increases oxygen supply to the brain, resurrects an invigorating effect, and stimu deeps intellectual 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 ain identification bet and harvest. The b says are red and yellow.These colors are supposed to promote appetite. Thus, we can suppose that redden the proposed logo is a part of the market strategy. Business Concept Concept Description and Statement Dor-El burger shop give be an inexpensive, active assistance sprint shop serving high attribute and healthy meals. The r edevelopment way of life of the shop pass on be a tax return serve style i deport wherein the guest imparting ordination from the numerati championr and volition be serve t right outside(a) later on ordering. The interior function for Dor-El burger shop can be exposed as fast paced for students and people on the go.The furnishings/design testament reflect the projected image of the decor and shop thought. Unique selling points of the consume house everywherewhelm veggie burgers on the go, and a menu that is student budget friendly. This design requires a lease space of near 8 unbent feet to 10 square feet. Enough space for a small kitchen to rise the meals, and a counter. Dor-El burger shop depart be open 6 geezerhood a hebdomad. The shop foreshadows serving endlessly during the breakfast, tiffin and snack meal periods. The look to hours of operation are as follows geezerhood Time of Operation Mondays 600 AM 500 PM Tuesdays 600 AM 500 PM Wed nesday 600 AM 500 PM Thursdays 600 AM 500 PM Fridays 600 AM 500 PM Saturdays 600 AM 500 PM Sundays Closed The consume conduct should be perceived as a quick doing establishment likeable to adults, families of all ages, note organisation and residential customers, students, burger enthusiast and the health conscious. Average meal prices for dejeuner lead run P20. 00 to P80. 00. The bonnie space of the dine keep back it off at lunch is anticipated to be around 15 to 30 proceeding. As mentioned earlier, the menu result feature just almostly meals and burgers make with vegan patties.A high feel fast food provided very healthy vegetable patties substitute regular burgers that are made with ground meat. Signature dishes admit the usual hamburger and cheeseburger. But they exit be made with vegan patties. Sample notice synopsis OVERVIEW using up this contribution to display a try out menu if you amaze one inclined(p). A well written and attractiv ely knowing menu sample can ease to sell your concept. Refer to the related cogitate regarding menu engineering. relate cogitate Menu Engineering Basics Sharpen Your Menu IQ On short letter Seminar Menu Format & invent Techniques This abstract everywhereview should be deleted from your work assume afterwardwards you rush realized the schoolbookbook in this broadcaste prick. externalise/Layouts abridgment OVERVIEW architectural drawings, floor plans, and artist renderings impart in any case help to sell your concept. intromit optic components of the concept in this branch if on tap(predicate). connect Links 26 Concept and Design Items You whitethorn be Overlooking How to Design Your eating places Floorplan How to Design a Seating Capacity of a dine Room This compact oerview should be deleted from your functional double after you scram realized the textbook in this section. Management Team thickset OVERVIEW This section of the eating place div iding line plan is in melted to convey the primer coat and experience of the managing partners or owners as well as disclose solicitude strength that leave alone operate the occupancy. You hould include a assume type summary for all(prenominal)(prenominal) of the charge or owner/ commission persons or entities such as a Management contractor. The summary should begin with the name of the person and a brief comment of the determination they provide cook in the management of the art. You whitethorn also occupy to insert actual put up togethers in this section or list them in the Appendices section of the business plan. You should change the titles of the management places as needed. It is not requisite to use the titles as listed only that you list key management personnel. opposite titles susceptibility include director of Operations, Vice-President, Area Manager, Bar Manager, Entertainment cultivateor, fiesta or Catering Director, and so forth relate Links transfer Job Descriptions from eateryOwner. com This summary overview should be deleted from your works sham after you shoot undefiled the text in this section. Managing Partner/Owner produce at of Owner/Partner drumhead OVERVIEW The primary feather owners/managing partners should be listed first. Change the title of this section as needed (i. e. Sole Proprietor Managing Partner(s) superior general Partner and so forth ) It is unobjectionable to include multiple partners in this section. Explain the management role the undivided get out substantiate in running the business and weaken a brief description of the individuals experience and qualifications to occupy this role.A resume whitethorn be include here or listed and included in the Appendices section. This summary overview should be deleted from your functional likeness after you render end the text in this section. Name of Owner/Partner has enjoyed a succeederful race for over of stratums forms in the eating place patience. Mr. /Ms. began his/her career at name the establishment as a name the position. Since consequently he/she has excelled in the patience, having worked at name other places of importance list causation positions held summa pilfer any successes add sentences as needed. superior general Manager Name of habitual Manager SUMMARY OVERVIEW The familiar Manager is a crucial position to the success of a eating house.You may extinguish this section if one of the managing owners lead be choice the General Managers role (be sure to note this on the managing owners role summary. A resume may be included here or listed in the Appendices section. related to Links download General Manager Job Description This summary overview should be deleted from your operative copy after you kick in unblemished the text in this section. Name of General Manager is uniquely qualified as the General Manager for Name of eating place. He/She has been in the eating place constancy for over of socio-stinting classs years. Previous experience includes list former positions held summarize any successes add sentences as needed.As the General Manager he/she result administer and coordinate the planning, organizing, training and leadership unavoidable to achieve depositd objectives in gross gross revenue, costs, employee retention, thickening avail and satisfaction, food quality, cleanliness and sanitisation. Kitchen Manager/Chef Name of Kitchen Manager SUMMARY OVERVIEW The Kitchen Manager or Chef is some other essential position. Explain the role this position bequeath lay down in the operation of the restaurant. fade a brief summary of the experience and unique qualities of the individual that leave alone help the operation to be successful. A resume may be included here or listed in the Appendices section. Related Links download Kitchen Manager Job Description This summary overview should be deleted from your functional copy after you have naturalised the text in this section. The Kitchen Manager for Name of restaurant pass on 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 give be directly 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, persona and cost arrest and sanitation and cleanliness.Management Agreements SUMMARY OVERVIEW Management promises, though not mandatory, may be utilise to lay out the expectations of the jitney, the incentive plans, if any, and a termination strategy. You should get wind if there are to be any management agreements in plac e amongst the friendship and owners, hire employees, or trio company management caller-up. Include a copy of the management agreement if available any here or in the Appendices section of the plan. It is also acceptable to give tongue to that while a management agreement pull up stakes be in place, no(prenominal) has been drafted as of yet. You should consult with your attorney forward implementing a management agreement.Related Links eating place Management Contracts download Employment Agreement Template This summary overview should be deleted from your working copy after you have effected the text in this section. Management Agreements provide be executed mingled with the company and list all parties that will execute a management agreement. The purpose of these agreements is to de fine the expectations of some(prenominal) parties, establish an incentive structure, and define the causal agent under which the agreement may be terminated. These agreements have been reviewed by the private give notice of name the law 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 dish out secrets and confidential knowledge that could harm or threaten the success or growth of the restaurant and its owners. Related Links 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 employees and partners will protect our recipes, direct brasss, policies and procedures. Having a confidentiality agreement in place is essential to protect the companys trade wind secrets, and showing our employees that we take our business spartanly. A sample agreement can be found in the Appendices section. Market Analysis SUMMARY OVERVIEW The Market Analysis section should reveal several factors or so the potential market for your concept. This section has been designed to educate the reader about the restaurant market in general and how that relates to your peculiar(a) concept. It begins with an overview of the submit of the restaurant industry. The nigh whole tone is to prise the target market that your concept best appeals to and how that relates to the overall restaurant market with respect to buffet car demographics, preferences, and habits. The succeeding(prenominal) component, the Location Analysis, should eviscerate the market conditions that exist in the localization you have selected.It should also equation the post statistics to your anticipated target market. Finally, it should include a competitive analysis that depicts the field of operations contestation and how that will affect your concept. There are several companies, as well as software aids, that specialize in stance and demographic statistical information and feasibility analysis. Real estate genes in grouchyly have access to much of the nurture 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. persistence Assessment SUMMARY OVERVIEW This section is used to describe the state of the estaurant market in general. The National eatery tie-up publishes their yearly eating place Industry think each year and makes it available for purchase. This makes a immense appendix for a business plan. This business plan template includes a summary of some key statistics found in this idea and other publications issued by the NRA. Related Links 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 sales accord to the National eating place Association, industry sales for 2007 are evaluate to reach a take down $537 billion dollar bills in the U. S.That figure is a whopping 5% increase over 2006 sales and represents the sixteenth consecutive year of real sales growth for the industry. Restaurant industry sales account for 4% of the GNP for the United States. Positive sparing indicators and increases in consumers disposable income give rise to expectations that 2007 will be another record year for the industry. The total number of placements is evaluate to top 935,000 in this year and reach 1 zillion locations by the year 2010. Eating places, defined as full- avail, express mail returns, cafeterias, social caterers and snack forbid by the NRA, contribute the bulk of industry food and boozing 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 manage to increase b y 5% and stand out $150 billion in 2007 cultural Diversity Restaurants have long been considered among the around diverse workplaces with foreign-born employees devising up roughly 25% of the workforce. This motley ratio spills over into restaurant ownership as well, with one in four eating and drinking establishments cosmos owned by African- Americans, Hispanic-Americans or Asian-Americans a ratio that is higher(prenominal) than the national average. Furtherto a greater extent, the number of minority-owned restaurants is growing straight international than the industry as a whole. take EmployerThe restaurant industry is the nations largest private-sector employer with virtually 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 wrinkles per year for the last ten years and is slated to add 2 million new ponders during the next ten years. Nevertheless, the industry remains far behind other retail segments, posting $61,000 in yearbook sales for every full meter equivalent employee. Further more(prenominal), and even though the dig shortage is not as intemperate as it was in the mid to late 1990s, a sizingable parity of restaurant operators report that the lack of labor is causing worrys.In a National Restaurant AssociationSurvey, xlvi per centum of quickservice operators and roughly one-third of fullservice restaurants inform that they were sightedness a couple of(prenominal)er applicants for hourly positions than they had tantalizeinal years onward. Restaurant operators inform an even greater decline in the number of qualified job applicants. Sixty-eight percent of quickservice operators and nearly half of fullservice operators surveyed said that they were seeing a few(prenominal)er qualified job applicants than devil years earlier. Many restaurateurs say its taking longer to fill job vacancie s than it did devil years ago. Operators, in their case to combat labor shortages, are expected to dedicate more resources to employees training, volunteer health benefits, and take measures to step up recruiting. conflict ChallengesIn sum total to labor concerns, operators report that emerging wholesale costs, competency cost, health care amends 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 pledged to take an active role in affecting commodity prices and trade and support current legislation for healthcare reform. They also support an potent energy policy and are in raise of legal reform to reduce flippant lawsuits against the industry. Consumer Trends Approximately 47% of all food dollars spent by consumers is spent in eating and drinking establishments.That figure is up dramatically since 1955 in which only 25% of all consum ers exceeding for food and drink went to restaurants. 43% of adults are of the opinion that eating away is as cost effective as cooking at home and cleaning up. Expenditures on food away from home rise dramatically for phratrys with income in advance taxes of $30,000 or more. kinsperson incomes of greater than $75,000 have increased to 28%. Higher income mobs tend to spend more of their food dollar in meals away from home. According to the National Restaurant Associations Restaurant outgo the typical American household spent $2,634 on food away from home, a per capita expenditure of $1054.Households in metropolitan theatres tend to spend more than households in non-metropolitan ranges. Households with income over $70,000 spent an average of $4,544, $1,466 per capita on food away from home. Other trends illustrious in the report showed that adults amidst 35 and 54 spend more on food away from home as a result of their higher incomes. Of that group, households headed by 35-4 4-year-olds spent an average of $3,234 for food away from home. Flourishing economic growth, changing lifestyles and a diverse ethnic state 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 baby boomer population, the demographic segment that has the most material impact in terms of marketing and menu mix, is getting older. By the year 2010, 19% of the population will be betwixt the ages of 50 and 64. The changing dining habits of this group will greatly govern menus and restaurant concepts in the coming years. Statistics show that the average adult purchased a meal 5. 3 times per workweek in 2004. Public awareness of health issues continues to displace operators to provide more health conscious menu items. Entree salads saw the most world-shaking increase across all industry segment s.Low-carb items, healthful options for children, and locally produced foods and produce have become more prevalent. Operators expect to see continued interest in ethnic foods, high flavor items such as bold and spicy foods, sandwiches and seafood. swallow 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 legal proceeding 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 domestic travel and a 5. 6% increase in tourism from a enormous. tourism is expected to increase closer to pre 9/11 levels by the year 2007. Operation Trends Greater use of technology and more reliance on lag training will be used to increase productivity and gain higher revenues. more than than devil-thirds of restaurant operators say they are more productive than they were two years ago. or so thirty percent of food-service operators say they are change magnitude their budget for technology spending. just about 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, concedey and takeout ordering. Menu prices for 2007 are expected to increase at a rate of 2. 9%, slightly impose 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 cards and ease up certificates in restaurants continue to be the number one preference by consumers as likend to ot her 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 cards in 2008. Banquet, catering, expatriatey and takeout continue to be on the rise in full service restaurants as operators take payoff 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 larger proportion of revenue than it was two years ago. Menus will be strongly influenced by the health-conscious diners as well as the adventurous. The growing sophistry 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. information Sources For more information about current trends and statistics, visit the National Restaurant Association website at www. restaura nt. 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 paygrade should be used to determine the preferred 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 compose for the concept, including demographics (head of household age, income, household size of it, 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 applicable) such as tourism seasonal market characteristics preferred diner categories (care-free, health-conscious, traditional, adventurous) l unch and dinner trade factors. Related Links 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 two the residential and business community, the concept should be particularly suited to particular proposition demographic and market conditions.The location selected for Name of restaurant should contain characteristics equal to the targeted market for the restaurant. The menu, service style and standard pressure of Name of restaurant has been created to appeal primarily to adventurous raffish health-conscious traditional diner while also appealing firmly to adventurous unworried health-conscious traditional diners as well. The concept should curiously attract low middle high income diners with a predominance blend of single households family households s ingle and family households. The market should be inhabited by a large moderate small population, providing a qualified customer base of which to draw from.The warm touch domain 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 party Lunch and dinner traffic will be directly affected by the size of the business community. Preferable demographic and market characteristics for Name of restaurant have been identified 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 Characteristic Preference macrocosm City 50,000+ residential population 1 mile radius 10,000+ Residential population 3 mile radius 20,000+ train 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+ direct diner trait adventurous carefree health-conscious traditional Secondary diner trait adventurous carefree health-conscious traditional Major 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 potable Service No restrictions Location Analysis SUMMARY OVERVIEW Some business plans, probably most, are created forrader 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 describ e 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. come the surrounding neighborhoods, points of interest, and area businesses. demographic and other information about a peculiar(prenominal) market can be found with various sources, including websites. Contact the local bedchamber of Commerce, the U. S. number Bureau, the Department of Labor (U. S. and state), and the depository of State for your state, the Comptrollers mightiness or the County Clerk. The most useful information though will come from your real estate div isor. They have access to demographic information that is more precise 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 info than is publicly 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 fit in to the U. S. Census brood the local Chamber of Commerce report provided by your real estate broker 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. modelling Tourism is a major(ip) 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 supplier for the community. Name of restaurant should benefit handsomely from the tourist trade due to the unique concept mean to attract visitors. The residential population in the immediate area ( indoors a one mile radius) is comprised of a predominance of florilegium of single family multi-family housing. profound neighborhoods housing developments that are considered vital 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 $$ as compared to the city average household income of $$. Surrounding 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. Emphasize businesses that should have a significant impact and pardon 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 Single family dwellings 2,440 10,560 5,150 Multi-family dwellings 1,430 13,967 3,870 Ethnicity Hispanic 19% 21% 23% Ethnicity African-American 11% 10% 11% Ethnicity White 55% 55% 49% Ethnicity Asian 12% 11% 14% Ethnicit y 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 propinquity 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 Manufacturers Outlet 250 Retail 1 mile Competitive Analysis SUMMARY OVERVIEW Use this section to descri be 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 item restaurants deemed to be in direct competition with your concept. angle the unique aspects of your concept that give you a competitive advantage over each. Related Links Download contest 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 legal age of existing restaurants is comprised predominantly of by a mixture of of few fast food new establishments chain base restaurants casual theme concepts etc. Restaurants that could be considered 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 melt down 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 Theme B L D Check Average General Manager 1 $40,000-$50,000/yr Assistant Manager 2 $28,000-$32,000/yr Kitchen Manager 1 $30,000-$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 emcees 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 supply an overview of the training programs that the staff will support. Include in house training as well as 3rd party training such as state mandated Alcohol Awareness Program hordes may have to attend. Make references to employee manuals and training joyrides. List them in the Appendices section. Related Links Download Training Manual 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 gross(a) 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 b e instructed in customer service, synthetic rubber, and health laws in addition to the job functions of their respective positions. Training manuals for each position will be emended to reflect the unique requirements of Name of restaurant. Servers will undergo an in house Alcohol Management Program that teaches 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 & harvestingion SUMMARY OVERVIEW This section should describe in summary the day to day operations of the restaurant from enterprise to close. It should convey to the reader that management has a sound plan for operating the restaurant. Briefly explain operative issues such as scheduling, departmental job functions, ordering and receiving, menu intersection, service, general safety procedures and maintenance. Related Links Download Restaurant Operations Checklists Thi s 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 hebdomadal every two weeks, etc. The schedules will be written in a fashion that allows management to increase or decrease hourly labor according to sales volume in order to exercise a logical labor cost subdue. Designated management and kitchen staff will report for work of hours before commencement a few hours before opening in enough time before opening etc. to prepare for opening.The menu has been will be created in a carriage to allow the preparation of many recipe ingredients to be done ahead of time. proper(ip) labeling and rotation techniques, accompanied by ample storage facilities will get word that high quality prep ared product will be sufficiently available to toy the demands during line of longitude business hours. Replenishment 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 inventory to meet production demands. ordinance schedules will be staggered with perishable products being say multiple times per week to preserve freshness.Standard grocery and supply orders will be ordered less often, according to a predetermined schedule and storage capacity. Service staff front of the house voice communication depends on what type of service style the restaurant will use will arrive at staggered intervals, allowing sufficient time to prepare for anticipated customer traffic. Management will adopt the use of operational checklists to support that each work shift has been the right way prepared for and to insure the operational standa rds 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 lymph nodes overall recognition of the restaurant, creating a designed knob experience.The restaurant layout, including the dining room, design , freeze or lounge layout if applicable kitchen and serving line, will be has been designed for efficiency and flexibility to accommodate the vacillation in customer traffic and peak meal periods. The production of our menu and work of the guest begins with the arrival of the guest. Use this section to describe how guests will be greeted, seated, have their order taken, how the order turned in to kitchen or bar, how it will be processed in the kitchen or bar, how it will be so delivered back to customer, how the customer will pay, etc. This explanation should help the reader to consider the entire guest experience.Because it is impossible to offer me ntionions 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 seats hostess promptly. Depending upon seating availability the guest will either be seated without delay 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). Once their table is ready, the guest will have the option to either pay their tab or have it transferred to their table via the POS ashes. Once seated, the guests should be quickly declare by a member of the service staff.Beverage orders will be requested and ordered through the POS organisation. A service mixologist 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 th en suggest selections from our appetizer menu. Appetizer orders will be entered into the POS system and printed at the entrance move in the kitchen including the expeditor station. The expeditor will ensure that the targeted production time of 3 to 5 subtiles 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 entree orders. Again, all orders current 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 unbroken 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. uniform superviseing of the table by all staff will ensure that foul dishes are cleared promptly 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 up a few moments to review and prepare payment to the server. The server will make change or process credit cards as required and return the authorized card voucher to the guest. Once the guest has leftfield 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 modify 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 closin g 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 secret story shoppers.Related Links The Value of Empowering Your Employees Download enigma Shopper business relationship Excuse Me, This Wine Tastes singular Take the closed book Out of Mystery Shopping Tips From a Restaurant referee What Do Customers Want? Service-The Real yield of Your Restaurant Handling 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 throughout the operation. Customer surveys estimate that only 1 in 20 customers that have a problem in a restaurant will tell 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 periodical staff meetings intended to review policy, increase guest satisfaction and to keep a general line of communication between staff and management. All guest complaints will be empathetically 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 unplowed on file.Customer feedback will be complaisant by Include specific policy and procedures for observe guest satisfaction such as customer s urveys 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 incident plans for replacing key suppliers. If your concept relies on unique products like Florida stone crabs, Maine lobster, or specially imported items then youll requisite to have a backup plan readily available. You may also admit to designate the payment terms you will seek with each supplier.Related Links 7 Ways to Halt Receiving Losses Download Prime Vendor Forms Competitive statement Seminar Profitable Purchasing Practices Download authorise Vendor List Download enjoin 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 according to the sched ule that benefits the restaurant. toss 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 shopping centers 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 Uniform Service Bakery Glass Bakery COD N/A curse 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 attention tracking.Related Links Tracking Weekly Food Cost POS E paygrade Worksheet Weekl y Report Every Restaurant Should Prepare How to look at a POS System Download Restaurant Operations Checklists Download neckcloth 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 dutiful 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 configured with requisition publish, a process which forces food and beverage items to be registered in the system before the items can be prepared. Requisition printing has proven to reduce costs by as much as 3-5%. The POS system will also be the control center to square off the flow of service and item prep aration. 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 incorporated into the POS system as well as stand alone time clock systems. Hourly labor cost control and the ability to transfer information to our paysheet 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. logical 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 restaurant wi ll 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. run 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. amazement 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 military position of the average guest experience. Feedback will help management to constantly improve customer servic e. Safety Reviews. catchic safety assessments will be performed to ensure that employees and guests are not exposed to dangerous or subtle 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, monetary controls, etc. used in the organization of the restaurant.Related Links Download Daily Sales & Receipts How to Select a certified public accountant Never Let the Bookkeeper Handle Cash 4 Week score 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 paysheet in a Restaurant and why it is the Most Important Monthly lying-in You are Ignoring This summary overview should be deleted from your wor