Upscale Restaurant Bussiness Plan Essay

Executive summary Suave is a 60 seat, comfortable, inviting restaurant designed to make our customers feel as if they are enjoying VIP services in a world all to themselves. Suave features tables that turn into a giant computer screens. With a few clicks, diners can order from an illustrated menu, pay their bill, summon a taxi, play interactive games with fellow diners, even change the look of the table itself, and watch movie previews.

We will be located in the booming, and rapidly expanding, city of Bethlehem, PA. The lounge and restaurant will be open seven days a week.We will offer special theme nights to attract new customers to Suave. The restaurant will be fine dining in a cozy atmosphere. Warm colors, fresh flowers, soft music, candles and amazing artwork from some of the area’s most notable new artists.

This will contribute to a sense of community and give new artists a chance to show their work for a diverse clientele. During the busy summer months you can also sit outside on our patio and we will offer a special summer menu, featuring lighter fare, exotic drinks, as well as non-alcoholic offerings.The patio and garden setting will be a fun and casual atmosphere for the summer crowd. Current marketing situation Market overview {text:list-item} {text:list-item} C. SWOT analysis i.

Convenience, Customer Service, Location, Fun, and New concept ii. Time/cost, Employee training, Limited expansion, Competition iii. Good reputation, Can surprise competitors, Local competitors have poor products iv. End of season approaching, No pilot or trial done yet, Vulnerable to attack by major competitors.Competition comes from major chains and from various independents. {text:list-item} {text:list-item} D We will be open 7 days a week.

Serving Dinner Sunday – Thursday, between 5 PM – 10 PM. Friday and Saturday Dinner 5 PM – 11 PM. Saturday and Sunday we will serve brunch between 11 AM – 3 PM. We will be closed on New Year’s Day, Thanksgiving Day and Christmas Day.

We will be open on large holidays such as Memorial Day, Fourth of July and Labor Day weekend. These are three big weekends ‘down the shore’ that brings many tourists to the area. apturing the needs of the customer with innovations in technology and computing; when touch-screen ordering systems allowed the kitchen and front-of-house staff to communicate with ease, the process of food delivery became much easier than a standard jotting of an order that moved onward to the kitchen’s order pipeline. Today’s most efficient restaurant concepts incorporate touch-screen ordering, and even online reservations system to plot their seating charts before your arrival.

Combining touch-screen and wireless technology, new features allow the customer themselves to place an order for a refill on their cocktail, ‘buzz’ their server at the touch of a button, and even review the menu from their assigned seats. It’s a new concept for restaurant goers and the service industry alike. E.

Keys To Success Product quality. Not only great food but great service. Controlling costs at all times without exception. The employee is always your FIRST market. Train daily.

Review often. AND never practice on a guest. Do not “run” a restaurant. “Manage” a business.

Success cannot be determined upon profit and losses alone. IV. Marketing Strategy Mission To achieve and maintain such distinction in food and wine, service, atmosphere and setting that the restaurant gains a first class reputation for gastronomy, gracious and informed hospitality, comfort and inovation which draws new and repeat customers year after year.

Marketing objectives {text:list-item} Positioning Statement {text:list-item} V. Marketing Mix (describes major elements with specific activities, schedules, and responsibilities for each program) A.Product –Providing quality food while providing the best atmosphere and furniture in the entire Lehigh Valley. B. Pricing- Prices are fit to attract the consumer who prefers a quality steak for a reasonable price. C. Promotion Direct mail, generated from in-store “Event Cards” and customer’s business cards.

Event cards are forms that the customers fill out so as to receive notices of our upcoming events. Young people’s tours, to generate enthusiasm among the kids in our area, who in turn spread it to their folks. Eye-catching exterior neons and torches. In-store comp cards for appetizers and desserts.

Channel text:list-item} {text:list-item} {text:list-item} {text:list-item} E. Internal marketing VI. Marketing research (research conducted and needed to support the marketing plan) VII. Financials (includes budget details of expected revenue, expenses, and profits from marketing programs—by month, by product, by territory, by manager, etc. ) Sales/revenue forecast(s) {text:list-item} Break-even analysis {text:list-item} {text:list-item} VIII. Controls (shows how plan will be put into action, performance measured, and adjustments made when necessary) A. Implementation B.

Marketing organization C. Contingency planning