Examples Restaurant Business Plan

Examples Restaurant Business Plan-29
Only counter service will be offered to keep labor costs low.This will also keep the dining costs reasonable for consumers—self-service with no tipping expenses.The following plan outlines the strategy the Diner will develop to cater to the growing Timbuktu community in the face of strong competition .

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Foods will come from local and regional suppliers whenever possible, with a preference for organically grown products.

Emphasis will be placed on the bakery which will feature old-world breads baked daily.

The ingredients of American Diner's bierock will vary to satisfy vegetarians as well as meat-eaters.

To round out meals of pot pie or bierocks and side salads, will be soup-of-the-day and desserts of freshly baked cobbler-of-the-day, cheesecake, baked maple custard and seasonal fruit pies.

In 1984, he established the popular and successful downtown restaurant, Paris Cafe, and as owner, was involved in all aspects of its business for six years until its sale in 1990.

Jane Smith was instrumental in the planning and start-up of The Watering Hole one of Timbuktu's most popular bar/restaurants.The menu offers a variety of healthful choices-note that there are no fried foods.An advantage of not having fried foods is the savings in operating and service costs that exist with the use of deep fryers. Studies have shown that members of this age group are heavy consumers of restaurant fare."Pocket" breads are known in virtually every culture, e.g., Mexican burritos, Greek spanokopita, Chinese eggrolls, Indian somosas.American Diner will emulate the German version of the pocket bread—the bierock—which traditionally includes ground beef, onions, and sour cream wrapped in a flavorful dough.Most of the menu will revolve around baked goods, e.g.pot pies with fresh, flaky crusts, freshly baked breads, pies and cobblers.Adopting a 1950s theme, the American Diner intends to serve traditional foods, such as fruit pies and cobblers, freshly baked breads, pot pies, and other "home-cooking" with an eye toward health.The two proprietors, both experienced restauranteurs, intend to draw on their extensive food service backgrounds as they launch their new business.The limited menu will be based on "comfort" foods at reasonable prices (Mom's cooking made better).A pot pie made with fresh, flaky crust with a variety of meat or vegetable fillings.

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