Business Plan for Belasco Lounge & Restaurant
Executive Summary
Belasco Lounge & Restaurant will be a 50 seat super restaurant located in a trendy neighborhood of Connecticut, New England. This is an area that is rapidly expanding as evident by booming businesses. The future of Connecticut is promising. A number of multimillion first-class restaurants and resorts are being put up.
It will be a moderately priced entity which offers New American menu which has a touch of African and Asian influence. People in this region need a friendly space with unique food. Belasco Lounge & Restaurant is a place where one is sure to get the best of everything. The premise will feature an elegant lounge and a comfortable dining place. It will have very cozy furnishing and a décor with wood accented chairs. There will be unique dinner style tables which will be surrounded by comfy seating cushions. There are comfortable couches. This will be a nice place where family can stop in for a lunch, dinner or a bite to eat. It will be a perfect for both small and large business meetings. To attract customers in large numbers and ensure their comfort, we will have unique hors d’ oeuvre platters.
Sales projections indicate that we shall serve about 2000 customers per week. We expect every customer to spend average of $100
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Immas Wiess will be the general manager of the company. He has extensive management experience of both medium and large organizations. Chris Jenner will be the finance and accounting manager. She has 10 years experience as an accounting officer. He accounting and financial skills are invaluable in keeping Belasco Lounge & Restaurant on track and ensure that the entity realizes profitability objective. Lastly, Amos Davis will be the chief chef of the company, and will be responsible for back-end production at the company. Chef Amos has more than 15 years of experience in back-end
This means that the members with the most power and position will be the general manager and the assistant manager. They will be in charge of the front and the back of the restaurant operations. From there, the associates such as the accountant, bookkeeper and landlord will wield power and advice as needed. The landlord in particular will be involved in any issues regarding our choice of location.
Finally if we include miscellaneous expenses of $5000(Including professional Video graphing expenses in case our home Videos don?t measure up) our total marketing budget should not exceed $10,000.
During the first year, I produced 22,000 RC_RockHoppers. Each bike was priced at $700. I increased my advertising expenditures to $1,350,000; $450k was allocated towards television advertisements, $337.5k was allocated towards internet advertisements, and $562.5k was allocated towards magazine advertisements.
Explanation: For our first product, the Isolation, consisting of Fries and Drinks, expected demand for the month of August is 373 units. One unit of isolation needs potato fries, cooking oil, juice powder and water, cup and straw. Total quantity for the fries would be 46,563.30 grams (Fries 125 grams/serving); this would consume a total volume of 12,404.469ml of oil (Oil 33.3ml); for the juice 4,656.33grams of powdered juice along with 5,960.10 ounces of water (Juice powder 12.5g and Water 16oz/order); total cups and straws would then be 373 pieces. In order to meet this demand for the month of August, we must be able to sell at least 16 orders per day. For the month of September, our expected demand is 380 units of Isolation (Fries and Drinks).
Our mission is to provide our customers with the best products and services that we have created a new market space for. We strive for 100% customer satisfaction and taking what used to be multiple purchases of software into one operation system. That can increase many aspects of the important sectors within the restaurant industry. I.e. decrease employee-training time, increase outputs, real-time record keeping ‘including inventory’, and more.
First off, when companies advertise they need to have a plan. How much is the company going to spend?
Each location has an immediate family member of the owners, who oversees every day operations. They are considered the managers of their location. They are knowledgeable and well educated in all aspects of the company. The owners supervise as needed. The owners have over twenty years of experience in the restaurant and tortilleria business. They personally trained every one of the employees currently employed. The manager at each location consults the owners for anything they cannot handle on their own. The employees are to take all questions and concerns to their managers unless conflict occurs. The company uses an outside accountant and legal team to help when needed.
There is a Director of Food and Beverage that oversees the kitchen, catering, Banquets, restaurants, room service, minibars, lounges, bars and stewarding (Walker, 2013). There are several members of Management that report to the Director of Food and Beverage. The assistant Director of food and Beverage who assist the Director of Food and Beverage and helps to k...
The Santa Fe Grill is a relatively new Mexican restaurant that was started by two former business students from the University of Nebraska, Lincoln. The idea sparked after the two roommates who were both interested in pursuing entrepreneurial interests decided that a Mexican restaurant in their city would be highly successful. While taking an entrepreneur class at the University, the plan for the business began coming together. Their main focus was to create a restaurant that would feature the freshest ingredients, as well as a lively atmosphere, cutting edge advertising and marketing, plus exceptional service for customers. (Research Methods, Pg. 19) By doing so, the students hoped that they could fulfill their dreams of ownership.
This changes the breakeven equation to look like this ($2,000 Lease + $500 Electricity + $3,100 Labor)/($8.70 Average Order Price - $3 Average Order Cost)= 982.5 customers to breakeven with our costs. Leaving room for a small customer loss with our increased per person
The kitchen will need to be equipped with a commercial stove, refrigerator, freezer, walk-in cooler, oven, microwave and a small commercial dishwasher. The walk-in cooler will need to be custom built. Additional start-up expenditures will consist of dishes, silverware, furniture, food inventory, rent deposit and marketing costs. The floors will be black and white tile in a checkerboard layout, curtains and tablecloths will be red and white also in a checkerboard pattern, vintage 1950s rock & roll décor will be purchased to provide a unique atmosphere that. The business sign will be large enough to be seen from the street and will be designed to capture the uniqueness of the diners’
thousand dollars on up to as much as the customer would like to spend, the majority of
Editorial. Nations Restaurant News 11 Nov. 2005: n. pag. MasterFILE Premier. Web. 5 Mar. 2013.
We served best quality food to satisfaction of buyer. Our main weakness is we provide better than other cafe but other competitor in lowest price.
leader of a business that’s what is this all about telling what is crated from a restaurant manager,