How To Create A Business Plan For A Restaurant

How To Create A Business Plan For A Restaurant-6
There will be a special focus on young adults with K-K of income looking for good food and a great time.

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The mission is not only to have great tasting food, but have efficient and friendly service.

Our dining environment is not only welcoming and sophisticated, it is unique in design, with walls on almost all sides that are constantly wet with running water and a lush jungle ceiling that will hang from above.

Historically, if there is a dip in the general economy, the restaurant industry is usually effected far less that the overall economy.

To some degree this is because of people’s perception that food, regardless whether it is from the grocery or a restaurant is a fundamental necessity of life and spend accordingly.

For the last five years Lily has been the manager at a European restaurant with over $2.5 million in annual sales.

As mentioned earlier, Lily started cooking 20 years ago as a child in Greece.The general demographics are males and females ages 20-50 with some or all of a college education.In addition to local Hollywood area people, On the Water will also serve party animals from neighboring cities and tourists.The Service and Products One thing that is always consistent with On the Water is their impeccable service.All server staff hired have extensive experience and all go through three weeks of training, ensuring benchmarked customer service.We have a full Mediterranean Honey bar for young adults and adults to enjoy drinks and music.We also provide the value of flawless and creative staff at a “hip” location located on Sunset Strip with valet included.We also require ,000 of start-up assets, which includes ,000 cash and ,000 of long-term assets.The start-up costs are to be financed some by direct owner investment, as well as with the help of a major investor.Most people are not aware of how much better the items taste when they are prepared with the freshest ingredients and made with love.Other menu items are kebobs, chutneys, flat breads and desserts. Management The restaurant is led by Lily Valdivia, an industry veteran.


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