TABLE OF CONTENTS
The Restaurant Industry - Review
Trends & Strategic Opportunities
Who Eats Fast Food
When Do People Eat Fast Food
Proposed Business Legal Status
Production Process Flow
Inventory Management System
Identifying the Location
Applying Design Principles to Layout
Operating Facilities and Equipment to Run the Business
Food Quality Assurance
Table 1: Income and Expenditure Statement
Table 2: Total Cash Flow
Management Required To Run the Business
Long-Term Development Goals
purpose to start this business is to serve people of new era with a
different and the most competitive style. We want to help those people
who could not spend time in their busy schedule to take healthy food by
diet sandwich which is 100% nutrient, healthy. The prime purpose is to
generate profit by providing superb customer services. We aim to be
leader in providing quality food items that fit into a balanced diet.
Our aim is to provide the hygienic and delicious tastes of sandwich that
the customers have never tasted before. We want to add convenience in
the lives of fast food lovers by providing them the most wonderful
THE RESTAURANT INDUSTRY – REVIEW
Food service business is one of the largest industries in the
country. This number has been increasing for the past seven years. In
the past five years the restaurant industry has out-performed the
national GNP by 40%. The reasons given by the Folkney Report (November
1) lifestyle changes,
2) economic climate, and
3) Increase of product variety.
There are 600 new restaurants opening every month and over 200 more needed to keep pace with increasing demand.
TRENDS & STRATEGIC OPPORTUNITIES
The predicated growth trend is very positive both in short and long-term projections. Folkney states that “as modern living creates more demands, people will be compelled to eat more meals away from home”.
In 1988 The National Restaurant Association released
the Foodservice Industry 2000 report that forecasted how the industry
might look in the year 2000. Some highlights from the panel's findings:
- Consumers will spend a greater proportion of their food away from home.
- Independent operators and entrepreneurs will be the main source of new restaurant concepts.
- Nutritional concerns will be critical at all types of foodservice operations, and food flavors will be important.
- Environmental concerns will receive increased attention.
WHO EATS FAST FOOD
The food concept and product image will attract majority of the
- The student --
more and more young people have developed healthy eating habits. Some
also go through a "health food phase" while in college.
- The health conscious person of any age or sex -- this includes anyone on a restricted or prescribed diet or those who have committed to a healthy diet.
- Curious and open-minded -- "if you try it, you will like it." Through
marketing, publicity, and word-of-mouth, people will seek out a new
experience and learn that nutritious food can be tasty, fun, convenient,
WHEN DO PEOPLE EAT FAST FOOD
- Lunch (44%)
- Morning snack (40%)
- Afternoon snack (31%)
- Dinner (19%)
- Evening snack (14%)
- Breakfast (12%)
The average person (over the age of 12) eats at a fast-food restaurant for an average of 9.2 times monthly.
PROPOSED BUSINESS LEGAL STATUS
the legal status of business tends to play an important role in any
setup, the proposed fast food business is assumed to operate on a
partnership of 5 members which may extend in case of addition of new
products that might add significant Business to the existing setup.
the restaurant industry is very competitive, the lifestyle changes
created by modern living continue to fuel its steady growth. More and
more people have less time, resources, and ability to cook for
themselves. Trends are very important and we are tasking interest to provide lighter, healthier foods at moderate to low prices.
The keys to success in achieving our goals are:
- Product quality. Not only great food but great service and a fun-entertaining atmosphere.
- Managing finances to enable us to open new locations.
- Controlling costs.
- Focusing on themes that have customer appeal.
- Creation of spectacular design and layout at each facility.
Critical Success Factors for the local sandwich shop could include:
and maintain an exclusive relationship with a baker to supply on a
daily basis, 6 days per week, a range of speciality and exclusive breads
baked according to proprietary recipes
· Purchase an extensive range of high quality meats, cheeses, fruits & vegetables
· Recruit and train:
Friendly people with the right attitude to the customer (‘the customer is always right’)
Highly efficient, creative people who enjoy making the best sandwiches for customers
· Encourage innovative product suggestions from customers and staff
· Charge a premium price but one which, together with the product and the service, ensures customer value-for-money
· Promote, make and serve fresh, exclusive, attractive, tasty, well-presented sandwiches always.
food is the term given to food that can be prepared and served very
quickly. While any meal with low preparation time can be considered to
be fast food, typically the term refers to food sold in a restaurant or
store with fast preparation and served to the customer in a packaged
form for takeout take-away or can be consumed at the store or the
operational plan is an essential component to our business plan and it
tells the reviewer how we are going to get your product/service out to
market. That is, how we are going to get your product out of the
production stage to the doorstep of you target customer. Speaking about
our outlet, we have three sections in total in our store, which will be
catering to different kinds of customers according to their taste and
have positioned our products/store as value for money and quality fast
food but at the same time we are not serving our customers, we want our customers to help themselves this
strategy will also work as word of mouth promotion where the
experienced customers will tell new customers creating a unique interest
in the minds of potential customers.
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