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Table of Contents
Executive Summary.............................................................................................................................................. 1 Part 1: Business Description, Vision, and Mission ........................... Error! Bookmark not defined. Part 2: Competitive Market Analysis . ................................................... Error! Bookmark not defined. Part 3: The Management Team................................................................ Error! Bookmark not defined. Part 4: The Marketing Plan........................................................................ Error! Bookmark not defined. Part 5: The Financial Analysis. 2
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Ryan Lauer
to provide all who work with us a friendly, cooperative, and rewarding environment, which encourages long- term, satisfying employment, and to be a giving member of the Kenosha community and to use our restaurant to improve the quality of life in the area.
Industry Profile: Industry Description: The Restaurant sector is in the Services industry. There are many types of restaurants fighting for the same potential customer base. Fast food giants, smaller take-out places, to more sophisticated high-end restaurants are all part of the Restaurant sector. The Daily Grill is a restaurant that can find a nitch here in Kenosha. We will sit in the middle between the higher end restaurants and the fast food giants such as McDonalds and Subway. Opportunities and Threats: One opportunity for our business is having college nights for students who are 21 and up. With two local colleges in the area, Carthage and UW-Parkside, a big opportunity for potential business presents itself. There are a couple of threats for our business. One threat that we have accounted for is the down economy. We have reasonably priced food items, which allows families and people with less disposable income to still come in and eat/drink. Another threat could be diseased meat from over population and mad-cow disease.
Intermediate to Long-term goals: 1. To earn a net profit of $1,000,000.00 over the first 5 years 2. To host a country music themed night with 4 big names within the first 3 years Ethical Issues: any ethical issues our business may face will be put to rest immediately. Based on any ethical issue we my face I would like to ensure everyone that we will: Keep our food fresh and the quality of the highest standard Keep our pricing and performance honest and above our customers everyday standard Make sure that our business practices are always kept up to date and our employees treated more than fairly
Social Responsibility: because we would like to help in the fight to keep our earth green and prosperous we at the Daily Grill would like to help save the environment. Some ways we can do this are: Recycle Cut down on our waste Cut down on our energy used each day
We plan to be open from 11 a.m. to 10 p.m., Monday through Thursday, 11 a.m. to midnight Friday and Saturday. We will be closed on Sundays, Thanksgiving, Christmas, and New Years.
on their first meal with us. Because these ways are inexpensive, but effective we do not see a big cost to our business, but we do expect a big return. Promotion: we at the Daily Grill know how important offering special promotions to customers are. We would like to offer many different promotional deals during our time in Kenosha. One idea is to offer a college night with a huge band and a themed party our opening night. Another idea is the Daily burger, which will act as an on going promotion to bring in big eating customers looking to win a free meal. We will also offer half off our lunches on our opening day to try to bring in the business crowds and college students looking for a great, but inexpensive lunch. Place (Distribution) Issues: because we are located in the downtown of Kenosha 10 minutes away from both colleges and located next to several local businesses we feel that there will be no distribution issues.
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Viking 8-Burner Stove ..................................................................................................... 3,500 3 Microwave Ovens @ $150 each ..................................................................................... 450 Deep Fryer....................................................................................................................... 2,500 Refrigeration Unit ........................................................................................................... 2,000 Freezer ............................................................................................................................ 4,000 Ice Maker ........................................................................................................................ 1,000 Dishwashing Unit ............................................................................................................ 2,000 3 Prep-Tables @ $200 each ............................................................................................... 600 Table Linens and Napkins .................................................................................................. 500 100 Small Glasses @ $1.00 each ........................................................................................ 100 100 Large Glasses @ $1.25 each ........................................................................................ 125 60 Wine tumblers @ $2.00 each .................................................................................... 1,200 100 Sets Plates, Bowls, Mugs @$10.00 each ................................................................. 1,000 100 Sets Silverware @ $12 per set ................................................................................. 1,200 Miscellaneous Kitchen and Bar Supplies ........................................................................ 2,000 Table and Restaurant Decorations ................................................................................. 1,375 Total ................................................................................................................... $42,000 We anticipate initial bar and food stocking costs to be approximately $8,000. (Note: Most of our bread and dessert offerings will be made fresh on site. All other food items will be purchased from local distributors on a weekly basis. Local in-season produce will be used as much as possible. Our inventories will not be significantly affected by change in seasons or holidays.) We anticipate startup costs to total $48,000. Financing: We will look for help financing through the support of the bank and also I will be putting aside $100,000.00 for the project
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Bibliography
Last Name, F. (Date). Dolor Sit Amet. Lorem Ipsum, 1 - 10. Last Name, F. (Date). Lorem Ipsum Dolor Sit Amet. City: Publisher. Last Name, F. (Date). Lorem Ipsum Dolor Sit Amet. Duis sed elit ante, pp. 10-20.
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