...Distribution…………………………………………………………………….5 3. Industry Analysis……………………………………………………………………………..7 4. Marketing Strategy…………………………………………………………………………...7 5. Operations Strategy…………………………………………………………………………..8 6. Forecast and Financials……………………………………………………………………..10 7. Stages of Development………………………………………………………………………14 8. Funding Estimates…………………………………………………………………………..15 9. Website Prototype…………………………………………………………………………...16 10. Future Plans…………………………………………………………………………………20 1. Overview: Foodplaza.com is a web site which will be first of its kind in the Indian market. The website offers customers a common platform to order food online and avail other services from a wide range of restaurants. It provides a better interface to the customers to know more about the range of restaurants where they can order from with a list of variety of food items along with the description and cost. It also provides an opportunity for small and medium restaurants to increase their visibility and customer base. 1.1 Basic Model: Our web site will include search features based on the following criteria – Location: (City, Local Area), Cuisine (Indian, Chinese, Vegetarian, Non-vegetarian, etc.), Restaurants and Price range. The customer will have an option to create an account with our site where in his details like address, bank details and preferences will be stored so that he does not have to submit those details every...
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...Green-Leaf Restaurant Business Plan Student Name: Institutional Affiliation: Course: Date: GREEN LEAF RESTAURANT BUSINESS PLAN Contents Introduction 2 Executive Summary 2 Company Description 3 Window of Opportunity 3 Regulation 4 Products 6 Sustainable Competitive Advantage 6 Marketing Analysis 7 Market competitor analysis 7 Overall Market and Target Segment(s) 7 Competitive Positioning 8 Customers’ Decision Making Process 8 Marketing Mix 9 The 4 Cs of the marketing mix 10 Cost 10 Convenience 11 Communication 11 Customer Service 11 The 4 P’s in the marketing mix 12 Growth Strategy 13 Research and Development 14 Manufacturing/Operations 15 Organizational Structure 16 Risk recognition and risk reduction strategies 16 Financial summaries, assumptions and scenarios 17 Financial details 17 Sensitivity and Scenario Analysis 17 Pro-forma financial statements 18 The Deal – the Ask and the Offer 19 References 19 Introduction Executive Summary Green Leaf Restaurant is a charming modern day Chinese restaurant located in Chermside, north of Brisbane, Queensland, Australia. Chermside is a key destination on the Queensland proposed ‘Northern Busway’ and home to the largest shopping center in Queensland. It is also the third largest shopping center in Australia containing a 4 storey shopping mall and a 16 screen cinema complex. The Westfield shopping center also houses the only Apple store in Australia thus it attracts...
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... Type: bar and restaurant for young people Category: II. class Service method: plate service Menu type: A’la Carte Opening hours: Sunday to Wednesday 10:00-22:00 Thursday to Saturday 13:00-05:00 No day off Target market: students, tourists and residents Location: Budapest, Margit körút Few steps from Margaret Island Easy to reach by tram Seating capacity: 120 (80+40) 1st floor: kitchen area, 80 seated restaurant, bar, armchairs, dance ground, toilet 2nd floor: private saloon for groups max 40, bar, music box, toilet Staff: 3 Managers, 1 Chef, 1 Assitant Kitchen Cheff, 2 Cooks, 2 Kitchen Maids, 2 Dishwashers, 6 Waiters, 4 Cleaning staff, 2 Bartenders Step 1- Where are we? PEST analysis Political variables Hungary Taxation of Employees General employment law environment Employment agreements HACCP – Hazard Analysis Critical Control Point Economic Factors Economy of Hungary The National Bank of Hungary - 2% GDP growth Inflation Social Factors Population of Budapest Buda side population Social differences between Buda and Pest Technological Factors Streamlining business practices, operating costs, vendor forecasting and guest ordering High technological equipment Healthier Competitor Analysis Ai it is a restaurant/ club, the nearby restaurants and clubs both can be competitors of our company. In the opposit side of the street there is the Trofea restaurant that is an all you can eat restaurant for a normas price...
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...that’s the way people used to think about the food, simple and brief, with the development of people’s daily lives, they change their mind about the food and food services. “Restraurants offer a place to relax and enjoy the company of family, friends, colleagues, and business associates, to restore our energy level before heading off to the next class or engagement (introduction to hospitality P202). As recent report shows that people increased their spending on food and their services, it indicates that the quantity of food is no longer be the first thing of people think about their eating, while, the percentage of people think about the quality grows up dramatically. For the following of this research paper, we will see that the current trends of food services, for both food itself and how to be a good managers to run the restaurant. And then we will sooner realize the changes of many parts of food services and how they reflect people’s living styles changes. 2. Summary of Articles: Currently, the restaurant accounts for four percent of the U.S. gross domestic product and is the nation’s second largest employer next to the Federal government (Dumagan and Hackett, 1995). We will look at five food service trends in U.S. at this contemporary marketing mix. First and the foremost, the money spend at foodservice establishments continues to grow. With the development of the society, more and more people have enough money to spend on their daily...
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...Service……………………………………………………………………10 Promotional Strategy……………………………………………………………….12 Price Strategy…………………………………………………………………………14 Place & Distribution……………………..…………………………………………15 Recommendation……………………………………………………………………16 Implementation……………………………………………………………………...16 Conclusion……………………………………………………………………………19 Bibliography………………………………………………………………………….20 Introduction OpenTable is an American public company, slated to be a wholly owned subsidiary of Priceline.com, that offers online real-time restaurant-reservation service. The firm provides online reservations at about 31,000 upscale restaurants around the world seating some 15 million diners a month. The service allows users to search for restaurants and reservations based on parameters including times, dates, cuisine and price range. Users who have registered their email address with the system will then receive a confirmation email. Users can also receive OpenTable rewards points after dining (100 or 1,000); these points can be redeemed for discounts at member restaurants. The company also has a mobile application available in Apple's App Store, Blackberry App World, Google Play, Windows Phone Marketplace and Palm App Catalog that allows users to find and book dinner reservations. The company's home market consists of the United States, however, it has expanded in recent years to include markets including Canada, France, Germany, Japan, Mexico and the United...
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...narrow down the potential new markets. These factors were beef-eaters (i.e. the market has their primary customers as beef eaters), legal to import U.S. beef (Ruth’s Chris only used USDA Prime beef therefore it had to be exportable to the new country), Population/high urbanization rates (restaurants needed to be in densely populated areas), high disposable income (fine dining restaurant with an average cost over $70), trend among people to eat out (more the people go out to eat, more are the odds they will come to this restaurant), and affinity for U.S. brands (overtly anti-US countries would not accept Ruth’s Chris and eat there). Ruth’s Chris target market should definitely consist of densely populated markets where a large percentage of the population eats steak. When identifying a new potential market, the company makes sure there is a large enough population to expand the business by opening multiple stores. After identifying whether the per capita consumption is high enough to support a steakhouse, they need to ensure the population can afford to dine in the high end establishment. If the market passes these tests, Ruth’s Chris will have a potentially good location and can build a restaurant. The factors discussed above are worth considering every time before entering a market. There can be some other factors which can be considered like country’s current political conditions and also some research about consumers’ current trends and likings so that by the time it comes to...
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...2011 India Food Services Story 2011 Contents Foreword............................................................................................................................................................................................................... 2 Indian Food Service Industry - Sector Highlights................................................................................................................................................... 3 What Drives the Growth of the Industry? ............................................................................................................................................................... 4 Demand Side Drivers – The Demographic Profile of the Indian Consumer Segment ........................................................................................ 4 Supply Side Drivers – Industry Trends Encouraging Growth ............................................................................................................................. 5 Transition Phases ................................................................................................................................................................................................. 6 Structure of the Industry ........................................................................................................................................................................................ 7 Challenges ...............................
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...Chowdhury Course Instructor Department of Tourism & Hospitality Management University of Dhaka. Subject: Submission of term paper Sir, We the student of BBA 1st batch, Department of Tourism & Hospitality Management, University of Dhaka. In reference to your order to prepare a term paper on Food, Beverage and Bar Management. We have prepared this report by using primary data from Atrium restaurant, Dhaka Regency and Escape from Shanghai and secondary data from our textbook, lecture sheets and internet. We, therefore, hope that you would consider our limitations, restrictions and grant this report and oblige thereby. Faithfully Yours, Members of De Faustine BBA-14th batch Department of Tourism & Hospitality Management University of Dhaka. ----------------------- Arefin Azam Rohan Executive Summary Hospitality industry is a huge industry, food and beverage is an important part of it. After completion of the assignment we have gathered much knowledge and especially first hand experiences. We have visited Dhaka Regency, Atrium Restaurant and Escape from the Shanghai for our field work. We discussed many branches of this industry such as the food and beverage systems of those outlets, the methods of production and services, staffing implications, different menus and factors to develop those, factors that affect the compilation of alcoholic beverage list. Here we also discussed what actions we would take to ensure quality standards, health...
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...background information on the company or business, including all the applicable national standards, codes of practice and privacy. Give an overview of the business, including: * a brief description of the business * aims and objectives of the business. Cruise is a classy yet casual, waterfront venue with a range of dining, entertainment and event options. Cruise Bar is perfect social setting for a relaxing drink after work or a gathering with friends, with late night DJs on Friday & Saturday it is also a great place to party. Cruise Restaurant on level 2, provides a perfect setting for an evening meal. Our seasonal menu infuses the best fresh local ingredients with Modern Australian cuisine, providing and unforgettable dining experience. Be charmed by Cruise Restaurant and appreciate the warm ambience and flavoursome cuisine complimented with stunning views of Sydney Harbour and city skyline. Cruise Restaurant also boasts an award winning cocktail lounge where you can enjoy pre or post dinner cocktails. Our skilled bartenders can create a stylish range of cocktails to take your fancy. Cruise Events on level 3, is the perfect setting for any event, a spacious area with it's own private wrap around balcony complimented with stunning views of the city skyline and Sydney Harbour. Dance, drink and dine in this sensational contemporary venue. Cruise Bar's central location at Circular Quay provides a great place to meet and is a fantastic spot to hang out with friends...
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...Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Indian, French, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes, such as automated restaurants. Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants...
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...Introduction The team has chosen to do Restaurants, SSIC code 5611. It is a subset of the code 561 which is Restaurants, Café and Bar under Food and Beverage (F&B) Service Activities (56). The reason for choosing this industry was the fact that eating is the favourite past time in Singapore; Singaporeans are just obsessed with food (Ling, 2010). Restaurants are popping up all over the city state; hence we wanted to understand what made some succeed while others fail. Furthermore, two of us aspire to setup restaurants in the future, which allowed us to do an in-depth analysis of the industry, the owner mind-set and some best practices. In 2009, there were 2,107 restaurants (35.2%) of all F&B industry, hiring 35,078 employees. In 2010, there were 2,261 restaurants (36.5%) and hiring 37,163 employees. A 7% increase in restaurants with a corresponding 6% increase in hiring year-on-year. Operating receipts increased by 10% year-on-year, while expenditure remained constant. Valued added revenue – contribution to the country’s XXP; increased by 11.5%. (Appendix 1, Table 1) Purchases of food and Remuneration of employees are the two biggest costs. However, rental has increased by almost 2% year-on-year, probably due to the shortages of space for rental. Purchases on the other hand reduced by more than 5%. (Appendix 1, Table 2) The outlook for the F&B sector is also bright according to the Workforce Development Agency. It is fuelled by domestic demand and with the Integrated Resorts...
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...Introduction Restaurants are a notoriously difficult business to own or operate. Not only is it a relatively capital and employee-intensive business, restaurants are also highly regulated, low margin and in most cases have a plethora of competition to deal with. A successful restaurant can make a lot of money for the owner and a lot of prestige comes with being associated with a popular restaurant. While the food and atmosphere of a restaurant are obviously critical factors--for all segments with the possible exception of fine dining--the presentation of the menu, pricing points and other marketing considerations are equally important. One of the main objectives of a restaurant is to ensure customer satisfaction and build a repeat-customer base. According to research by the National Restaurant Association, more than half of American adults (52 percent) said they would be more likely to patronize the same restaurant if it offered a customer loyalty and reward program. Other goals of this objective include enticing regular customers to come back more often as well as introducing the restaurant to new customers. Restaurants that give frequent diner cards (such as buy 10 meals and receive the 11th meal free) typically incorporate this objective in their overall marketing plans. Objective of the study This research was done mainly to enhance the restaurant promotion and branding. Restaurant marketing is both an art and a science that is shrouded in mystery for far too many restaurant owners...
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...faculty and facilities. In his childhood he had decided to learn cooking, because he want to make a delicious dinner for his family. He is passionate about food, he always wanted to learn more from the chef, friends and social media. He trying to improve his cooking skills and getting more formation about the development trend of food and catering industry from different sources. Since he stared learning culinary art, He underhanded to make a great is good in color, smell and taste. It is not only make guests feels satisfied when they are eating the food, also can make foods nutrients more easily absorbed by the body. He works hard to learning more knowledge and constantly improve the cooking skills, Because he felt a great cook should to follow and to learn. For the future, he wanted to own a restaurant. He believed be a great chef that he needs the creativity, leadership and management skills for restaurant operation, and He needs know the food and the equipment well, excellent cooking skills and to create new dishes for operation of the kitchen. Devante wants be a great chef who can create and development of food culture trend, to promote the development of human...
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...for people who go to restaurants in groups. Fusion Cuisine is a fast growing trend.Also, people crave for authentic food, whatever the cuisine may be. US is a land of immigrants. With different people come different cuisine. And it is difficult for people to have any authentic cuisine if they aren’t certified chefs to validate such food. Customers appreciate the fact that the food they are served is as good as it can get and is made by a certified chef. A restaurant ready to exploit this diverse demand of customers’ .i.e.: different authentic cuisines at one place will have unique product differentiator and a unique market stand as well. Manhattan is increasingly becoming a tourist destination. Especially a restaurant at Financial District will increasingly see an influx of customers. With 9/11 memorial and other significant places such as South Street Seaport Historic District, the New York City Police Museum, and Museum of American Finance, made Manhattan see some of the highest number of tourists in last few years. Also given the fact that Financial District is a financial hub, with multiple multi-national offices, we see our business to reach a break-even point in 5 yrs. And, we have been very conservative with our business model, considering every aspect of our business model and revenue on National Average statistics. Finally, the creation of a unique and innovative fine dining atmosphere will differentiate us from the competition. The restaurant will stand out from...
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...The Exotica Restaurant General Information 1.1 The Exotica Restaurant, About the Company The Exotica Restaurant was opened in Davao City to the public in January 2011. It was the first casual dining restaurant to offer a various choices of exotic food in Southern Mindanao primarily to provide excellent dishes with exceptional service to the food lovers who wanted to have a distinctive dine in experience. Diners will have a wide selection of the menu from appetizer, soup, main course and dessert items. The tagline “The Most Unique Food In Town” is explaining itself how dishes could be a mouthwatering delightfulness. Diners will be expecting a cozy ambience and welcomed by friendly, enthusiastic and energetic servers with a serving time not exceeding 15 minutes. 1.2 The History It was a dream come true for Rushell R. Cuizon, and her college classmates, Jay V. Alimoon, Jieven G. Tan, Billy B. Ortiz, Jubel P. Villanueva, Jovylene D. Payao, Jonna Beth Ayupan, Sheren Joyce A. Tadios. During its first year of operation, Ms. Cuizon together with her seven business partners and twenty associates were helping hand in hand to run the restaurant. The first branch is located at J.P. Laurel Avenue corner Mapa Street. Due to the public demand and fast growth of profit, they have expanded to the key areas in Davao City. These are SM City Ecoland in April 2011; Abreeza Ayala Mall in August 2011 and Your Hotel in December...
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