Restaurant Startup Information

Executive Summary

Our initial statement to Investors and Financial Lenders is a candid disclosure of the Zara Restaurant & Lounge business proposal – our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture.
We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows:

1. Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Karachi market averages. We have taken a collective look at all figures to make solid business estimates.

2. Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analyzed the market findings and built a concept around our consumers. In other words, our business is built to service an unmet consumer ‘want’.

3. A solid Risk Mitigation Plan. We have evaluated traditional and non-traditional risks associated with Restaurant failure and accounted for them directly in the business plan. Instead of dismissing the risks, we have identified valid mitigation strategies for each.

4. Deep Management Experience. Our management team has vast combined experience, involved with over variety of restaurant openings, and deep involvement with the Pakistan restaurant industry.

5. The total capital requirement to launch Zara Restaurant & Lounge is Rs.3000, 000, of which Rs.2500, 000 is allocated to start-up capital, and Rs.500,000 as business operations cash reserve.

Objectives
Zara Restaurant & Lounge’s objectives for the first three years of operation include:

• Keeping food costs at less than 35% of revenue.
• Improving our Gross Margin from 65.41% in Year 1 to 67.10 in Year 2. These are attainable targets; our objective is to attain 70.73% by Year 3.
• Keeping employee labor cost between 37-39% of total sales.
• Remaining a small, unique restaurant with eclectic food and service.
• Averaging sales between Rs.1, 200,0000 – 1,500,0000 per year.
• Promoting and expanding the Zara restaurant concept as a unique Midtown destination restaurant.
• Expanding our marketing and advertising in Karachi and in the neighboring suburbs to increase our customer base.
• Achieving a profitable investment return for investors for Years 2 – 6.

Mission

• Zara will be an inspiring restaurant, combining an eclectic atmosphere with excellent and interesting food. The mission is to have not only a great food selection, but also efficient and superior service – customer satisfaction is our paramount objective. Zara will be the restaurant of choice for  family restaurant offering affordable, high quality cuisine inspired by authentic family recipes. Our goal is to provide our customers with an entire dining experience that exceeds their expectations on every visit. We do this by recommending add-on items that will enhance their dining experience. Our restaurant is clean and the quality is always high.
• Employee welfare, participation, and training are equally important to our success. Everyone is treated fairly and with the utmost respect. Our employees will feel a part of the success of Zara Restaurant & Lounge. We value the people who work for us. Quality employees make quality food, keep the restaurant cleaner, give better service, and stay employed longer because they like working. We have found that friendly managers hire friendly crew people and friendly crew people attract customers.

• Our concept combines variety, ambiance, entertainment and a superior staff to create a sense of ‘place’ in order to reach our goal of overall value in the dining/entertainment experience. We offer fair profits for the owners and investors, and a rewarding place to work for the employees.

Keys to Success

1. Unique, Innovative & Contemporary: The creation of a unique and innovative fine dining atmosphere will differentiate us from the competition. The restaurant will stand out from the other restaurants in the area because of the unique design and decor. We will offer a fine dining experience in an electric atmosphere.

2. Product quality: Great food, Great service and atmosphere. The products we serve are of the highest quality. We combine this quality with great service and atmosphere. We then add menu items that appeal to all ages of the family

3. Current management staff and crew have a great deal of experience.

4. A frequent diner program and birthday club will be available to promote repeat customers as well as a tool to track sales.
5. Management that treats every employee equally. We create an atmosphere where employee’s love coming to work and can earn good money.
6. Great employees make for a great restaurant.

Kamran
http://www.articlesbase.com/entrepreneurship-articles/business-plan-671117.html

Executive Summary

Our initial statement to Investors and Financial Lenders is a candid disclosure of the Zara Restaurant & Lounge business proposal – our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture.
We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows:

1. Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Karachi market averages. We have taken a collective look at all figures to make solid business estimates.

2. Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analyzed the market findings and built a concept around our consumers. In other words, our business is built to service an unmet consumer ‘want’.

3. A solid Risk Mitigation Plan. We have evaluated traditional and non-traditional risks associated with Restaurant failure and accounted for them directly in the business plan. Instead of dismissing the risks, we have identified valid mitigation strategies for each.

4. Deep Management Experience. Our management team has vast combined experience, involved with over variety of restaurant openings, and deep involvement with the Pakistan restaurant industry.

5. The total capital requirement to launch Zara Restaurant & Lounge is Rs.3000, 000, of which Rs.2500, 000 is allocated to start-up capital, and Rs.500,000 as business operations cash reserve.

Objectives
Zara Restaurant & Lounge’s objectives for the first three years of operation include:

• Keeping food costs at less than 35% of revenue.
• Improving our Gross Margin from 65.41% in Year 1 to 67.10 in Year 2. These are attainable targets; our objective is to attain 70.73% by Year 3.
• Keeping employee labor cost between 37-39% of total sales.
• Remaining a small, unique restaurant with eclectic food and service.
• Averaging sales between Rs.1, 200,0000 – 1,500,0000 per year.
• Promoting and expanding the Zara restaurant concept as a unique Midtown destination restaurant.
• Expanding our marketing and advertising in Karachi and in the neighboring suburbs to increase our customer base.
• Achieving a profitable investment return for investors for Years 2 – 6.

Mission

• Zara will be an inspiring restaurant, combining an eclectic atmosphere with excellent and interesting food. The mission is to have not only a great food selection, but also efficient and superior service – customer satisfaction is our paramount objective. Zara will be the restaurant of choice for  family restaurant offering affordable, high quality cuisine inspired by authentic family recipes. Our goal is to provide our customers with an entire dining experience that exceeds their expectations on every visit. We do this by recommending add-on items that will enhance their dining experience. Our restaurant is clean and the quality is always high.
• Employee welfare, participation, and training are equally important to our success. Everyone is treated fairly and with the utmost respect. Our employees will feel a part of the success of Zara Restaurant & Lounge. We value the people who work for us. Quality employees make quality food, keep the restaurant cleaner, give better service, and stay employed longer because they like working. We have found that friendly managers hire friendly crew people and friendly crew people attract customers.

• Our concept combines variety, ambiance, entertainment and a superior staff to create a sense of ‘place’ in order to reach our goal of overall value in the dining/entertainment experience. We offer fair profits for the owners and investors, and a rewarding place to work for the employees.

Keys to Success

1. Unique, Innovative & Contemporary: The creation of a unique and innovative fine dining atmosphere will differentiate us from the competition. The restaurant will stand out from the other restaurants in the area because of the unique design and decor. We will offer a fine dining experience in an electric atmosphere.

2. Product quality: Great food, Great service and atmosphere. The products we serve are of the highest quality. We combine this quality with great service and atmosphere. We then add menu items that appeal to all ages of the family

3. Current management staff and crew have a great deal of experience.

4. A frequent diner program and birthday club will be available to promote repeat customers as well as a tool to track sales.
5. Management that treats every employee equally. We create an atmosphere where employee’s love coming to work and can earn good money.
6. Great employees make for a great restaurant.

Kamran
http://www.articlesbase.com/entrepreneurship-articles/business-plan-671117.html

Executive Summary

Our initial statement to Investors and Financial Lenders is a candid disclosure of the Zara Restaurant & Lounge business proposal – our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture.
We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows:

1. Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Karachi market averages. We have taken a collective look at all figures to make solid business estimates.

2. Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analyzed the market findings and built a concept around our consumers. In other words, our business is built to service an unmet consumer ‘want’.

3. A solid Risk Mitigation Plan. We have evaluated traditional and non-traditional risks associated with Restaurant failure and accounted for them directly in the business plan. Instead of dismissing the risks, we have identified valid mitigation strategies for each.

4. Deep Management Experience. Our management team has vast combined experience, involved with over variety of restaurant openings, and deep involvement with the Pakistan restaurant industry.

5. The total capital requirement to launch Zara Restaurant & Lounge is Rs.3000, 000, of which Rs.2500, 000 is allocated to start-up capital, and Rs.500,000 as business operations cash reserve.

Objectives
Zara Restaurant & Lounge’s objectives for the first three years of operation include:

• Keeping food costs at less than 35% of revenue.
• Improving our Gross Margin from 65.41% in Year 1 to 67.10 in Year 2. These are attainable targets; our objective is to attain 70.73% by Year 3.
• Keeping employee labor cost between 37-39% of total sales.
• Remaining a small, unique restaurant with eclectic food and service.
• Averaging sales between Rs.1, 200,0000 – 1,500,0000 per year.
• Promoting and expanding the Zara restaurant concept as a unique Midtown destination restaurant.
• Expanding our marketing and advertising in Karachi and in the neighboring suburbs to increase our customer base.
• Achieving a profitable investment return for investors for Years 2 – 6.

Mission

• Zara will be an inspiring restaurant, combining an eclectic atmosphere with excellent and interesting food. The mission is to have not only a great food selection, but also efficient and superior service – customer satisfaction is our paramount objective. Zara will be the restaurant of choice for  family restaurant offering affordable, high quality cuisine inspired by authentic family recipes. Our goal is to provide our customers with an entire dining experience that exceeds their expectations on every visit. We do this by recommending add-on items that will enhance their dining experience. Our restaurant is clean and the quality is always high.
• Employee welfare, participation, and training are equally important to our success. Everyone is treated fairly and with the utmost respect. Our employees will feel a part of the success of Zara Restaurant & Lounge. We value the people who work for us. Quality employees make quality food, keep the restaurant cleaner, give better service, and stay employed longer because they like working. We have found that friendly managers hire friendly crew people and friendly crew people attract customers.

• Our concept combines variety, ambiance, entertainment and a superior staff to create a sense of ‘place’ in order to reach our goal of overall value in the dining/entertainment experience. We offer fair profits for the owners and investors, and a rewarding place to work for the employees.

Keys to Success

1. Unique, Innovative & Contemporary: The creation of a unique and innovative fine dining atmosphere will differentiate us from the competition. The restaurant will stand out from the other restaurants in the area because of the unique design and decor. We will offer a fine dining experience in an electric atmosphere.

2. Product quality: Great food, Great service and atmosphere. The products we serve are of the highest quality. We combine this quality with great service and atmosphere. We then add menu items that appeal to all ages of the family

3. Current management staff and crew have a great deal of experience.

4. A frequent diner program and birthday club will be available to promote repeat customers as well as a tool to track sales.
5. Management that treats every employee equally. We create an atmosphere where employee’s love coming to work and can earn good money.
6. Great employees make for a great restaurant.

Kamran
http://www.articlesbase.com/entrepreneurship-articles/business-plan-671117.html

I have been thinking of opening a restaurant but want to start small because I don’t have a lot of startup money to work with. In the city food stands are pretty popular around colleges, downtown, and hospitals. Because a food cart is small but workable (as far as finances and location are concerned) I thought this might be the perfect way to get my foot in the door.

I want it to be mexican food…mainly make your own burrito type of food…a couple different types of beans, rice, meats, and all the toppings. Also, I would specialize in homemade salsas.

Some of my immediate family thinks this is a horrible idea. But none of them live in the city so I am not sure if their opinion is what I should go by. Everyday in major cities people buy from food carts. I know having a clean appearance, quick service, and good food priced reasonably is the key to win customers over.

What do you think? Would you buy lunch from a food cart?

i would because with a food cart, I can always grab a quick bite.

if i had to walk into a restaurant every day for lunch, i would starve myself.

i hope ur business goes well.

http://www.openarestaurant.org/

Find out how to open a restaurant at Open a Restaurant.org. We’ll show you the steps you need to take to enter into the restaurant business.

http://www.openarestaurant.org/

Duration : 0:0:34

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Technorati Tags: Open, Opening, restaurant, startup

William Tribelli lectures on Boot Camp for the restaurant owner

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Technorati Tags: consulting, profit, restaurant, restaurants, Success

www.fitnessgurusam.com – I go to Island’s Burger in Chino to talk to the manager and find out what healthy options they offer on their menu. The manager also mentions that they are releasing a new healthy alternative menu in the month of April!
Dr. Saman Bakhtiar is a Chino Hills Personal Trainer and Boot Camp Instructor. If you know anyone looking for personal training in the Inland Empire, send them to Fitness Concepts. We will take good care of them. Sam is thee Fitness Expert and Body Transformation Specialist this side of Los Angeles and Inland Empire. Here at our amazing Health Club we are the gym of all gyms.or also referred to as the Gem of all Gyms. Each Fitness Trainer here takes their Fitness Training very seriously yet we hope that this training is fun and stays with you for a lifetime! We offer Boot Camps, Fitness Training, Nutritional Consultations and a friendly awesome staff ready to take on all weight loss and fat loss challenges.

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Technorati Tags: Before and After, Boot Camp, Boot Camps, eating healthy, Exercise, Fat Loss, Fitness Trainer, Fitness Training, Gym, Gyms, Health Club, How do I lose weight, I need to lose weight, Personal Trainer, Personal Trainers, Personal Training, restaurant reviews, testimonials, Weight Loss

Vanessa Hutchinson spent ten years as a lawyer before taking a career break and deciding to set up a proper café-bistro-bar in the City, close to St. Pauls Cathedral. With her Caribbean background, Vanessa wanted to promote Jamaica Blue Mountain coffee.

The name Mahoe refers to Jamaicas national tree, a kind of hibiscus. Vanessa started her business development at the Business & IP Centre at the British Library: I relied a lot on the Centre when I was getting started. People think starting a business in the restaurant sector is about an excellent chef or a lot of experience in the kitchen. Actually its about researching your market, finding a fantastic location, and making sure you understand your pricing and your competitors.

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Technorati Tags: Bar?, business, coffee, entrepreneur, Hospitality, restaurant, shop, startup

Some great specials and promos. These will all start up in November of 2008 and I will see how long we run these promos! Thanks for your support everyone!

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Technorati Tags: food, Japanese, restaurants, Sushi

http://www.ranchocucamongabootcamp.com/html/restaurant_reviews.html with 2 locations to serve you in Rancho Cucamonga and Ontario, Ca. Cruise on over for great Mexican food. Or go to our webside and grab a coupon

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Technorati Tags: Rancho Cucamonga Fitness, Women Only Boot Camp