Business Plan For A Restaurant Template

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The business employs the owner, one investor and eight employees.

Our start-up expenses come to $61,450 which is mostly expensed equipment, rent, and legal and consulting costs associated with opening our first restaurant.

There will be a special focus on young adults with $15K-$60K of income looking for good food and a great time.

In addition to the young adults with money to spend, On the Water will also be targeting adults and tourists known to frequent Sunset Blvd.

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.On the Water’s services are all delivered in their extraordinary atmosphere which includes a comprehensive art and culture collection from Mediterranean Europe. The menu contains traditional favorites such as hummus, baba ganouj, and tabouli.This provides an authentic surrounding that at times seems to distract everyone as they analyze the wealth of artifacts on display. These favorites are differentiated through the use of the freshest organic ingredients.Lily quickly mastered these and began experimenting with her own dishes.The feedback from her family was always very positive.Its customers are creative, fun-seeking, and sophisticated diners who wish to be best served by the restaurant they choose.On The Water is a sole-proprietorship business owned in majority by its founder and president Lily Valdivia.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.Her restaurant experience began 12 years ago as a server.She quickly moved up to fine dining serving where she perfected her formal, customer-centric serving approach.

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