RESTAURANT BUSINESS PLAN

Restaurant Business Plan



Introduction

British Thali is a catering company, located in Birmingham, which falls mainly in the surroundings of the luxury average restaurants. The company will begin with the opening of a restaurant with a veneer of a national expansion and then internationally. In this first phase focuses on the development of a first restaurant, later, serve as a template for the following. One must remember that pilot is a restaurant and, as such, the design and overall approach can be modified depending on customer response. This document presents the basic outline for developing a project. It begins with an overview of the market and a description of the niche in which to place the restaurant chains luxury average. Given the current economic entrepreneurship can be a risky adventure, but can also be an opportunity to find a niche in the market if they have enough skill. Many of today's competitors will disappear and reduce the new entrants. In short, a good business plan and a clear strategy to create a company can survive and be able to grow and expand beyond national borders.

The restaurant British Thali will start its activity as a luxury average restaurant, but also a space dedicated to local nightlife. This bar is the perfect complement to the range of restaurants and be able to attract young people, being more rapid promotion and market penetration of the restaurant. The most important space is the restaurant, which will be main attraction is the existence of tanks that cover much of the walls, so it has been named the local British Thali. Also, the food aims to combine traditional cuisine with new trends and some imported dishes from other cultures. The service will be the best advocate a strict recruitment policy, based mainly on recommendations and prior experience, even if it means higher costs. The food is fresh, even if it involves a higher cost, and the ingredients are exotic and colorful (for details see the annexes, which include lists of ingredients and the entire menu) was initially considered to have a varied menu wide, however this is not feasible if it is to deliver superior quality because of high costs would be incurred and the lack of expertise, an inevitable consequence of a high diversification. The restaurant must meet the food quality and service, combined with unique decor and very reasonable prices so that the sum of all these factors, moving to consumers not only to repeat the experience, also make restaurant advertising by word of mouth. The bar the bar is a complement to the restaurant. Both are located in the same room but are separated from the entrance so the environment is different. However, the decor will be on the same line and is intended to provide the same unique atmosphere in the restaurant. Therefore, in this case, differentiation will also look through the decoration, which will be unique in the immediate environment and also in ...