Contents

• . Executive summary
• 2. Goals
• 3. Location
• 4. Risks associated with the venture
• 5. Competitors
• 6. Services
• 7. Operations
• 7.1 Interior planning
• 7.2 Interior decorations
• 7.3 Quality checks
• 7.4 Employee selections and trainings
• 7.5 Operating hours
• 8. Marketing and promotional strategies
• 8.1. Hoardings
• 8.2. Print media
• 8.3. E-marketing
• 8.4. Direct mails
• 8.5. Word of mouth
• 9. Target Market
• 9.1 The young working adults
• 9.2 Health conscious women
• 9.3 Family
• 9.4 Couples
• 10. Pricing strategy
• 11. The start up expenses
• 11.1 The initial funding
• 11.2 Break even analysis
• 12. Profit margin
• 13. Conclusion

Description

The report is regarding a business plan for a restaurant, which will be located at Fortitude Valley in Australia. The restaurant will be a medium sized venture. And will specialize in serving organic foods. The food items offered will be a combination of popular Australian dishes and newer items. As far as the food items are concerned, major emphasis will be laid on offering healthy cuisine to the customers. Also, priority will be given to introduce a certain amount of creativity in the food items that will be offered to the customers in order to expand the range of the dishes As far as the location of the new restaurant is concerned, Fortitude Valley has been finalized. After assessing the various risk factors, scopes of business and opportunities, it has been decided that Fortitude Valley can be considered as the most appropriate location for the new restaurant. The prominent restaurants in Fortitude Valley, which are being considered as major competitors do not offer popular traditional Australian food items. This is one of the major causes behind selecting Fortitude Valley, as the ideal location for the new restaurant. The potential and target customers have been divided into four broad divisions, which are - the young working adults, health conscious women, family and
couples. As far as the marketing and advertising of the new restaurant is concerned, efforts will be taken to ensure that the promotional campaigns are designed to attract each of the target group of customers. Hoardings, advertisements in the print media, e-marketing and social networking websites and direct mails are being considered as the primary tools of marketing. Special emphasis will be laid on maintaining an atmosphere within the restaurant that will be congenial to all the target group of customers. Also quality checks, feedbacks from the customers will be part of the operations. The profit margin, in the initial year will be minimal and consistent. From the second year onwards, the profit will increase at a steady rate.