...Fast Food Restaurant Opening Project Prepared Expressly for Mr. Jason Lee ( Qishuan Li) Director Xiang Zhou Branch Office China Construction Bank Prepared by: Tel: Fax: E-mail: Date: Table of contents Executive Summary 2 Introduction 3 Proposal 3 Findings 3 Strength 4 Opportunities 4 New Premises 4 Services 5 Facilities 5 Cost Breakdown 5 Benefits 6 Schedule 8 Risks and Management Plans 8 Conclusion 10 Appendixes 10 The analysis of the business 10 Customer Profiles 11 Focus Groups 11 SWOT Analysis 12 Strengths 12 Weaknesses 12 Opportunities 13 Threats 13 SMART Analysis 13 Action Plan 14 Activity Flow Chart 16 Project Costs 16 Stakeholder Analysis 17 Risk Analysis and Management Plan 18 The Project Framework 19 Executive Summary Chinese people attach great importance to “eating”. We can know it by the saying “Bread is the staff of life”. China's dishes highly stress on its color, aroma, taste, shape and meaning. As a result, many Chinese come to overseas and make their living by opening restaurants, which has become the fundamental settlement in the world. Similarly, opening various styles of restaurants in the domestic cities of the appropriate location is a great business opportunity. Based on this, a great business opportunity is to open a fast-food restaurant, named Qingyuan Fast Food Restaurant, between...
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...Touch Screen Restaurant Menus Increase Dining Experience Ordering food in a restaurant via iPad is so 2010. Think beyond the iPad. Imagine a future without waiters, without anyone asking you if you want sparkling or still. Without the condescending glance of a server who thinks they know so much. Imagine sitting down to dinner at a table lit by an overhead projector and interacting with the projections on the table in front of us. Our order? Placed by the swipe of a finger. This is the future of restaurants. These types of table first introduce London’s “inamo” restaurant called E-Table, the interactive ordering system is designed to give patrons “more control over their dining experience”. A projector, which is installed in the ceiling above each table, projects an interactive menu on the tabletop. Using a touch mouse pad, patrons can navigate the menu, place orders, choose a virtual tablecloth, and project images of each meal on their plates to help them decide which one to get. The system isn’t only for placing orders – patrons can also use it to play video games, call a taxi, or watch the chef prepare their meals via a live webcam! E-Table also offers a lot of perks to the restaurant owners, like reduced staff costs, an increase in customer spending, and a more efficient way to deal with customers. How it works: The E-Table system uses overhead projection to deliver a menu and other digital images to a restaurant table-top. Projected images do overlay food dishes...
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...high volume and quality restaurant environment, improving operations efficiency, and creating productive operations. | Experience | | The Cheesecake Factory. Dadeland. 2006-2009 Cook/ Kitchen Supervisor Coordinated and oversaw all kitchen activities, from the hot line operation side of the restaurant, checking for quality control, food temperature, and the fallow up of the recipes and presentation of food. Achievements * Established cohesive operation between front of the house and back of the house. * Helped with the organization of the produce order and inventory.Houston’s Restaurant. Coral Gables. 2008- 2010 Cook. Delivered all the expects of the kitchen to the staff, instrument to train general managers, assistant managers, futures Managers Trainers ( MIDs) from all around the country, helped develop and coached the back of the house team, dedicated to achieve food services excellent.Achievements * Trained and developed successfully new hired general managers and assistant managers. * Reduced tremendously food waste and cost at the restaurant by coming out with innovating ideas. * Increased qualities of food delivery to the guest, impacting the guest experiences. Brinker International Chili’s. Kendall & Beacon Center. 2010 to present Execute Kitchen Manager: Overview large operations restaurants, full hand on and engagement environment, writing note and fixing issues, write staff schedules, and collaborate to delivery projects goals, work in the 2...
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...RESTAURANTS (CAFÉS) ARCHITECTURAL DESIGN H1 Restaurants architectural design required mixing outdoor design constraints (site analysis and effective land use) and interior design elements, Developers and restaurants owners need the design to be impressive and unique, in addition, to be built on original estimated budget and within time schedule, and to rabidly engage potential customers. MARKETING ASPECTS IN RESTAURANTS (CAFÉS) DESIGN: H2 Banan teams deliver this marketability by designing, flexible buildings architectural and structural module that provide efficient use in all diverse functions of space in the restaurants, starting from dining halls which is need efficient design to maximize no. of dining tables, also utilization of natural...
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...Do you own a restaurant and you're thinking about expanding your outdoor area? Maybe you need a larger kitchen than the one you currently have? In order to make sure that things are done properly, you're going to want to hire a contractor to oversee the whole project. If you've never hired a commercial contractor before, it can seem confusing when you try to chose between the ones that are available. But here are some questions you can ask to help make sure that you get the right contractor for the job: Have you done any projects like this before? A good commercial contractor will be able to help you with all aspects of your expansion. If you are expanding your outdoor seating area, he or she can often find and install tables and chairs that...
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...THAI TAE COOKING RESTAURANT THAI TAE COOKING RESTAURANT BUSINESS OVERVIEW Introduction According to a cuisine popularity survey undertaken by the Kellog School of Management (2004), Thai food is ranked at number four after Italian, French and Chinese cuisine. Thai food also proves to be a popular ethnic cuisine among western respondents according to another survey conducted by the Sasin Institute, in which it ranked sixth. Thai government has also played an important role to boost Thai food in the international arena by promoted “The Kitchen of the World” project. This project aims to increase the number of Thai restaurants overseas and the government encourages Thai investors to invest in Thai restaurants overseas and provides support in the form of training, information and financial loans This project aims to support Thai investor to invest the number of Thai restaurants overseas. Information, training and financial loans are among of encouragements that will be provided by Thai government (Sunanta, 2005). As a conqueror and a colonist in the ancient time, The United Kingdom is known as a country that have more than one nation or ethnic groups with different culture, language, religious, and behavioral. A dynamic growth in the varieties of ethnic foods was influenced by the diverse ethnic and cultural groups in society (Jamal, 1996; Verbeke & Lopez, 2005) Asian food such as Chinese, Indian, and Thai has long been the UK’s preferred out – of –home cuisine. Retail...
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...Soul food) Restaurant JaCory Fitzgerald FIN375: In the Small Business Instructor: Robert Sparks December 16, 2014 Intro The one thing that everyone has in common is food no matter what type of food that it is. It is one of the top selling products in the world today that everyone is trying to get a piece of. That is why my personal venture is the way through people stomachs and that is by the name of a business that I call (A Touch of Sugar) a family restaurant. With this bright idea it is something that I can turn a hobby in to a business while still putting smiles on people faces. This will show the total breakdown from start to finish in how a business is run and all of the little things that it takes in order to keep a business afloat and see if the business will be successful in the future. Development Concept The first thing in preparing to run a successful business is having the right location or area so that you can get land so that you can have the restaurant built or occupying a building that is already built that you will be paying rent on. In this case I will be paying rent that will be around 2,722 a month for 6,000 square feet building for 30 years that will make the lot space 980,000 dollars. The utility cost of the building will be around 750 dollars a month that will include water, electricity and sewage. There will be a 1,000,000 in insurance that will cover the restaurant for anything...
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...Business Statistics Group Project Restaurants Serving Times Red Lobster | 7 minutes | 16 minutes | 18 minutes | 21 minutes | 15 minutes | 14 minutes | Olive Garden | 12 minutes | 16 minutes | 14 minutes | 18 minutes | 15 minutes | 12 minutes | Logan’s Steakhouse | 9 minutes | 11 minutes | 10 minutes | 8 minutes | 13 minutes | 13 minutes | Ruth Chris Steakhouse | 16 minutes | 14 minutes | 20 minutes | 19 minutes | 10 minutes | 15 minutes | Foosackly’s | 2 minutes | 3 minutes | 1 min 45 sec | 2 minutes | 2 mins 30 secs | 2 minutes | Five Guys | 6 minutes | 4 minutes | 11 minutes | 9 minutes | 6 minutes | 4 minutes | Our group decided to research food service response times for our group project. We timed customers at 6 different restaurants: From the time they ordered their food till it was delivered. We also took note of the appearance of the restaurant, employee attitude and over-all cleanliness. Red Lobster and Olive Garden were chosen because of their similar styles of service, casual dining restaurants. Logan’s and Ruth Chris were chosen because they’re both steak-houses. Foosackly’s and Five Guys were chosen because of similar service styles, grab and go. Devon recorded the food service response times on Saturday March 24, 2012. His data was collected from 4:00 pm to 6:00 pm, at the Red Lobster on Airport Blvd in Mobile, Alabama. Devon noted that upon entering Red Lobster that a pleasant smell of butter biscuits was wafting in the lobby and he was greeted...
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...founded in oxford in 2008. Since then it has grown to more than 40 restaurants worldwide, and there are already plans for even more in towns, counties and countries around the word. Their menu and concept are constantly evolving with creativity, simplicity, great quality and genuine passion at the heart of everything. They work hard to find the very best ingredients, which are meticulously sourced from producers, both in Italy and around the UK. And the staff of the restaurant have thorough knowledge of all the dishes that they serve including the personalities and the stories. Jamie’s Italian is designed to be accessible and affordable, a neighborhood restaurant where everyone is welcome and feels comfortable. And the target of the restaurant is family style, good for business meetings, child-friendly and special occasion dining. Their productions collect with international inspirations including the cuisines of Spain, Italy, Sweden, Morocco, Greece and France (Harriet 2005). In addition, they also have online shopping contains deli, gifts, tableware, ovenware and planks. And the price of restaurant is 20-30 pounds each. The decorative style of the restaurant is “industry feel”, which is design with recycle material by Blacksheep company. According to the statement of senior designer Jordan (2011), the main concept of the restaurant is related to the life experience of Jamie’s. And the director of the restaurant ---- Jamie’s Oliver is an English celebrity chef, restaurateur and...
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...Abroad – Africa Cuisine and Culture, Mr. Kabasella is an experienced restaurant owner in Zaire for 14 years. After moving to Columbus, Ohio Mr. Kabasella opened an Indian restaurant in downtown Columbus. This restaurant was identical to the restaurant that was prosperous for years in Zaira, however customer turnout and revenue have been far short of what had been projected (Churchill & Brown, 2010, p. 515). Mr. Kabasella has requested the help of a research consultant to help his business prosper (Churchill et al, 2010, p. 515). The research marketing process states that identifying and defining the problem is the first and most important step (Churchill, et al., 2010). Before you can identify the problem Mr. Kabasella and I must determine the purpose for the study, gain all background information, identify what information is needed, and how it will be used in decision-making. Without taking all these steps into consideration when planning the research the project could fail and be a waste of time and money. Information such as, which market are you trying to target, what research have you done yourself, and what problems have you been able to identify and how did you determine what those problems are? As wells as what changes are you willing to make? Changes with the menu, customer service, management, hiring and training staff, marketing, and/or capital ("7 Surprisingly Common Problems That Restaurants Face", 2014). Critical thinking is the intellectually disciplined...
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...Individual Project Proposal Song Tang(stang34@fordham.edu) 1. System Introduction & System Type In today’s age of fast food and take-out, many restaurants have chosen to focus on quick preparation and speedy delivery of orders rather than offering a rich dining experience. Until very recently, all of these delivery orders were placed over the phone, but there are many disadvantages to this system, including the inconvenience of the customer needing to have a physical copy of the menu, lack of a visual confirmation that the order was placed correctly, and the necessity for the restaurant to have an employee answering the phone and taking orders. What I propose is an online ordering system, which is a technique of ordering foods online applicable in any food delivery industry. The main advantage of my system is that it greatly simplifies the ordering process for both the customer and the restaurant. When the customer visits the ordering webpage, they are presented with an interactive and up-to-date menu, complete with all available options and dynamically adjusting prices based on the selected options. After making a selection, the item is then added to their order, which the customer can review the details of at any time before checking out. This provides instant visual confirmation of what was selected and ensures that items in the order are, in fact, what was intended. This system also greatly lightens the load on the restaurant’s end, as the entire process of taking...
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... 10/13/2015 Title of Assignment: Individual Case - Porcini’s Pronto CERTIFICATION OF AUTHORSHIP: I certify that I am the author of this paper and that any assistance I received in its preparation is fully acknowledge and disclosed in the paper. I have also cited any sources from which I used data, ideas of words, whether quoted directly or paraphrased. I also certify that this paper was prepared by me specifically for this course. Student Signature: _________PBL__________________ ******************************************* Instructor’s Grade on Assignment: Instructor’s Comments: Executive Summary This paper analyzes the situation of Porcini Inc. a family-owned Italian restaurant founded by the Ventola family in Boston. Since its foundation in 1969, Porcini’s success relies on the uniformity of great quality food and superior service in all their locations. Porcini’s reached a point where growing the business and increasing brand awareness is stuck due to market saturation. The challenge for Porcini is to find an alternate operational system that allows them to expand their market share without compromising their values of great quality food, excellent service and uniformity. After analyzing the possible alternatives presented to the Senior Management, it is concluded that...
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...Operational Plan for the Capstone Project Humberto Aranda Grand Canyon University: BUS-485 April 3, 2015 Operational Plan for the Capstone Project The supply chain of The Hunting Season consists of multiple distributors that bring in raw and finished products to our location where it is able to supply the consumer base with its retail services. Hunting Season brings value to the supply chain at the point where the customer will have access to the products in our retail and customer service location that have been supplied through national level distribution networks. By this I mean different animals from different regions in the United States. For example, White tail deer from the midwest is going to be different then white tail in the Northwest part of the country. The regulations at the state and federal levels for keeping end state retailers separate from distribution networks is how our restaurant will create value for its clientele. The distribution elements for Hunting Season will be animals that are in season in the best regions in the US. From the tasty elk in southern colorado to the spicy turkey burgers of the south. The spices and vegetables will be bought from suppliers where ever our restaurant will be located. This will make it easier for the managers to keep everything up to date. There is a need to work with multiple spirit distribution companies to have the selection and quality of spirits available that are clientele will expect, the spirit distributors...
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...STDY 80: Studying & Learning Final Projects: Research Paper SAMPLE RESEARCH PAPER (A) “An Overview of the Hospitality and Restaurant Management Profession” December 12, 2006 By: John Doe STDY 80: Studying & Learning Prof: Kathleen E. High, M.Ed. Mt San Antonio College Hospitality & Restaurant Management Doe: i Thesis Statement: A person who wants to become a professional in the Hospitality and Restaurant Management field should consider gaining both experience and an educational degree in order to enjoy a successful career. Purpose: To help the author understand what it will take to become a professional in the HRM field. Audience: Professor Outline: I. Introduction: The HRM profession is multi-faceted a. An Educational Degree is advantageous; Experience is also key b. Responsible for operations of a functioning food establishment c. The field is diverse and covers all demographics and populations II. Body: The HRM profession is multi-faceted because of the nature of the hospitality and restaurant industry. a. Education - A degree from an accredited university or training from a certified program can be advantageous. i. AS in Hospitality & Restaurant Management ii. BS in Culinary Arts Management iii. Business & Marketing iv. Recreation Management b. Experience – with dedication and hard work, a person may be able to work his or her way from bottom up. i. Getting a foot in the door ii. Learning from observation and practice iii. It takes time ...
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...Mohamadpur Dhaka-1207 Ph: 01736084927**,01674974517** Fax: 02888888 Name of the Venture The restaurant is a partnership firm. As it will be established in an aristocratic area, the name should be worthy to attract the attention of the customers. So, we decided to name it as ‘GFC’. Location and Facilities of the Venture ‘GFC’ will range in size of 3000 square feet and will seat 100 guests at a time. In order to attract the target customers this restaurant will be located in Shymoli area of Dhaka city. The restaurant will be equipped with a state-of-the-art sound system where our customers will be able to select their favorite country and western songs for free. The restaurant will be built on some prototype specifications: clean lines, open, and pleasing to the customer. The site/building selection will be chosen based upon the following list of criteria: * Community size minimum of 50000 people within one mile. * High visibility. * Easy access to parking lot with a minimum of 10 parking spaces. * Access of high officials during the working days. * No overabundance of competition in the trade area. All of these qualities are consistent with the goal of providing a top quality, entertaining dining experience at a justified price. The consumers’ satisfaction on the organic menu and service would be the best form of marketing. Nature of the Business Restaurant business is a service oriented business. The main objective is to provide the consumers an...
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