"Organic Restaurant" Business Plan:
1.0 Executive Summary
2.0 Company Summary
4.0 Market Analysis Summary
5.0 Strategy and Implementation Summary
6.0 Management Summary
7.0 Financial Plan
Advertise here from 10,-EUR per month.
Business Ideas applicable for this business plan:
Quick Service Restaurant - Organic, Sustainable & Hi-Tech
This business plan was originally published
by Palo Alto Software, Inc. All rights reserved.
1.0 Executive Summary
Studio67 is a new medium-sized restaurant located in a trendy neighborhood of
Portland, Oregon. Studio67's emphasis will be on organic and creative ethnic
food. An emphasis on organic ingredients is based on Studio67's dedication to
sustainable development. Additionally, the restaurant procures local foods when
possible, reducing their dependence on fossil foods used for transportation.
Studio67 offers Portlanders a trendy, fun place
to have great food in a social environment. Chef Mario Langostino has a large
repertoire of ethnic ingredients and recipes. Studio67 forecasts that the
majority of purchases will be from the chef's recommendations. Ethnic recipes
will be used to provide the customers with a diverse, unusual menu. Chef Mario
will also be emphasizing healthy dishes, recognizing the trend within the
restaurant industry for the demand for healthy cuisine.
Studio67 believes that the market can be
segmented into four distinct groups that it aims to target. The first group is
the lonely rich which number 400,000 people. The second group that will be
targeted is young happy customers which are growing at an annual rate of 8% with
150,000 potential customers. The third group is rich hippies who naturally
desire organic foods as well as ethnic cuisine. The last group which is
particularly interested in the menu's healthy offerings is dieting women which
number 350,000 in the Portland area.
Studio67 has assembled a strong management
team. Andrew Flounderson will be the general manager. Andrew has extensive
management experience of organizations ranging from six to 45 people. Jane Flap
will be responsible for all of the finance and accounting functions. Jane has
seven years experience as an Arthur Andersen CPA. Jane's financial control
skills will be invaluable in keeping Studio67 on track and profitable. Lastly,
Studio67 has chef Marion Langostino who will be responsible for the back-end
production of the venture. Chef Mario has over 12 years of experience and is a
published, visible fixture in the Portland community.
Most important to Studio67 is the financial success which will be achieved
through strict financial controls. Additionally, success will be ensured by
offering a high-quality service and extremely clean, non-greasy food with
interesting twists. Studio67 does plan to raise menu rates as the restaurant
gets more and more crowded, and to make sure that they are charging a premium
for the feeling of being in the "in crowd."
The market and financial analyses indicate that with a start-up expenditure
of $141,000, Studio67 can generate $350,000 in sales by year one, $500,000 in
sales by the end of year two and produce net profits of 7.5% on sales by the end
of year three. Profitability will be reached by year two.
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- Sales of $350K the first year, more than half a million the second.
- Personnel costs less than $300K the first year, less than $400K the second year.
- Profitable in year two, better than 7.5% profits on sales by year three.
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Studio67 is a great place to eat, combining an intriguing atmosphere with
excellent, interesting food that is also very good for the people who eat there.
We want fair profit for the owners, and a rewarding place to work for the employees.
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