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explains, “No matter how much thought you’ve put into your concept or how many trusted colleagues have assures you of its greatness, you absolutely must write a business plan.It will prove the viability of your concept to potential investors and provide them with a clear and engaging answer to the question: ‘Why does the world need this restaurant?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.
A combination of factors must be in place for a restaurant to be profitable -- excellent food, great service staff and a high traffic location.
Customer tastes and preferences continually change, forcing restaurants to adapt or lose business.
Devise your marketing plan to emphasize lower cost tactics rather than expensive TV or radio advertising.
Word-of-mouth recommendations from your customers are the best way to bring new customers through the door.
The business plan must explain your vision so clearly the reader of the plan feels as though he is dining there.
The plan must address what is truly new and different about your restaurant.
Considerations include making sure staff members have enough prep space and there is space for them to move from one station to another without crowding each other.
A poorly designed kitchen will result in lower productivity and delays in serving customers.
Customers differ on the type of cuisine they look for, the price they are willing to pay, the ambiance they prefer and how much time they have available for the dining experience.
Busy working people in their 30s seek out reasonably priced restaurants where their kids are welcome.