Two of the most popular are situated in the Affton area, just outside of what we consider our secondary market. Louis with some fifty years of continuous operation. Roscoe McCrary reigns supreme in North St. Louis, a distinct market in itself, with Mr. McCrary's Bar BQ being both well known and highly sought by consumers from all over the metro region.
Louis Cardinals clubhouse and is widely regarded as being among the best. Suburban St. Louis County has become home for several very popular barbecue restaurants. Reports are that the initial store is doing excellent business with customers waiting on Friday and Saturday evenings.
Without a doubt, barbecue is popular in St. Louis and the Near South Side have had no convenient purveyor. The closest place is a church-sponsored barbecue carry-out operation of long standing in the six hundred block of South Broadway that is open 24 hours a day, Friday, Saturday, and Sunday only, and does a land-office business, although offering no amenities.
During the annual Mardi Gras Festival and the St. Patrick Day celebrations, many of the restaurants and bars of Soulard erect temporary barbecue pits to cater to the heavy foot traffic. It is easy to observe that these are among the most popular stops with the celebrants. Often people congregate 3 and 4 deep around the stands, clamoring for service, as the delectable smoke and fragrance waft into the surrounding air.
Butcher Hollow Bar BQ feels there is a demonstrated need for a good barbecue eat-in or carry-out restaurant in Soulard, and we intend to fill that need. Opening a new food establishment is often seen as one of the more risky business ventures because of the known high rate of failure of new restaurants.
The proprietors of Butcher Hollow Bar BQ feel that we have effectively minimized these risks by careful market research and by bringing considerable food service management and entrepreneurial experience to the project. Tom and Helen Carter are well-trained both by formal education and by many years of experience in restaurant service and management. Additionally, Mr. Carter was owneroperator of a successful restaurant for eight years in St.
As this Business Plan will reflect, careful planning and preparation have gone into the concept and the execution of this plan. Positive consumer reaction, favorable demographics, and strategic location combine to assure Butcher Hollow Bar BQ a viable market. Another risk that is effectively minimized is that of surviving what is sometimes known as the starvation period for many start-up businesses; i. With Mrs. Carter maintaining her present position of employment and both she and Mr.
Carter working at Butcher Hollow, the new business can operate with a minimum of payroll load, thus minimizing a significant cost factor for all new businesses. As she continues working at the Crest Downtown Hotel, the household living expenses can be met by her salary.
Butcher Hollow Bar BQ has a three-pronged marketing strategy aimed at our three identified target markets. Louis Journal and the Riverfront Times. The Riverfront Times , which has saturation distribution throughout the area, primarily in food and beverage establishments, is widely read by the young, upwardly mobile professional person, a consumer category recognized for their prominent discretionary and leisure spending habits.
The commuting traffic will be targeted with a billboard advertisement strategically positioned to capture the attention of southbound vehicles leaving downtown employment, stadium, and entertainment events.
It is an investment in the future and is not expected to be immediately cost effective, but will pay-off for the long haul as we attract and keep customers. Our third target group is the local employee population who we intend to attract for Friday lunch and after-work eat-in or carry-out business.
For the lunch trade, we intend to initiate mailings to the various firms throughout the area. The mailings will include menus and our fax number to make use of the proliferation of office fax machines to place lunch orders. For the larger companies, we will obtain lists of departments to facilitate these mailings reaching the workers that want to order.
We also will make use of occasional Comp Cards, which are complimentary lunches when used with an order exceeding a set dollar amount. With each carry-out lunch, we will include a flyer touting Butcher Hollow Bar BQ as a great stop after work for barbecue and beer or for our splendid carry-out offerings.
The Carters intend to be members and participants in the Soulard Merchants Association, which is a group of about fifty local businesses, most of whom are in food and beverage service. The area is promoted twice each year, once with a giant Mardi Gras parade and festival and then at St.
Patrick's Day. Butcher Hollow Bar BQ intends to maintain a high profile during both festivities and become a well established and popular addition to the Soulard scene. Retail prices are across the board, carry-out or eat-in, with the paper cost of carry-out being offset by the savings in service inherent to take-out food.
Both our barbecue sauce and our spaghetti sauce are special recipes and are very important to the overall delectability of the finished product. We will be utilizing modern computer data entry on all of our food purchases.
Recipes are preprogrammed to extrapolate the updated finished cost per portion, thereby enabling management to keep a constant check on food cost percentages, adjusting pricing as needs dictate. We would find this acceptable in view of the anticipated "starvation period" that accompanies all new openings and the one-time expenditures of advertising and promotion that is booked in for the first six months.
These funds will be allocated as follows:. Our Business Plan anticipates that capitalization will be funded as follows:. The proprietors equity is derived from savings. It is projected that borrowed capital would be drawn over a period of 60 days preceding Grand Opening, through the first days of operations. Grand opening is targeted for May 1, This page left intentionally blank to accommodate tabular matter following. Toggle navigation. Other articles you might like:.
Also read article about Restaurant from Wikipedia. User Contributions: 1. Good Business Plan for you all to review. Notice the detail that has been used for this business. Comment about this article, ask questions, or add new information about this topic: Name:. Among FSRs, most establishments focus on Italian cuisine, steak, or seafood.
Hamburger joints make up a majority of QSR locations, along with pizza parlors and sub sandwich shops. In FSRs, waiters take orders, serve beverages and meals, present the check, and process payment.
FSRs include casual dining full bar ; family dining limited bar ; and fine dining establishments. Because the restaurant industry is highly competitive, site selection is critical: companies may consider population density, household income, competition, visibility, accessibility, and traffic.
Companies carefully manage inventory of perishable food products, such as fresh seafood and dairy goods, to reduce losses due to spoilage. Computerized information systems can improve and link food preparation and serving operations. Touch screen ordering programs ensure accurate communication of customer orders. Timing systems monitor meal progress and can alert staff if an order is running behind schedule. Reservations programs maximize traffic flow and seating. Inventory management systems track supply levels and can help reduce waste due to spoilage.
Cost accounting programs help companies determine the profitability of individual menu items. Handheld point-of-sale POS devices allow servers to place orders and print checks tableside, improving accuracy and reducing ordering time. Some handhelds can also print customer checks and process credit card payments. THR will appeal to a broad base of consumers in both the residential and business community.
The location selected for THR was chosen primarily to appeal to the growing number of households in the area. US Census. For the past 10 years, Jeff and Betty have been catering part-time. Their home-style menu is very popular with family reunions. More often than not, the couple gets asked to open a restaurant full-time so that patrons can return again and again. Through Constant Contact an online marketing program the couple has stayed in touch with their host and hostesses, and has been asked to return to provide catering services to several repeat events.
Home-Style Catering as also grown by word of mouth. The couple also co-authors a home-style blog — attracting foodies nationwide and globally, swapping recipes, compiling the most sought after home-style comfort recipes, and identifying current trends, for example, providing expanded menus for children and for those with food allergies.
The Wrights already have a customer base through their catering business and local blog visitors. These customers will be the first to be contacted when they announce the grand opening of the brick and mortar restaurant. Jeff and Betty Wright selected the subject area for its restaurant primarily because of its location to the very busy intersection of Cherry Street and Camp Bowie.
This will encourage families tired from a day of work to stop in for a home cooked meal they can enjoy — without the cleanup! The Benbrook area is in great need of a family style restaurant. US consumer spending on services, an indicator of restaurant sales, rose 1. The average US retail price for diesel and regular gas, which influences discretionary consumer spending on eating out, rose US tourism spending for food services and drinking places, an indicator for restaurant revenues, increased 6.
Consumers believe that meals at home are healthier and higher quality than eating at restaurants. At THR, we will position ourselves as the premier home-style restaurant by preparing quality home cooked meals with simple wholesome ingredients. Jeff and Betty Wright will also provide home cooked fare that appeals to the current trends of healthier food and offer menu selections which will appeal to this group.
THR will be positioned as the premier traditional home-style restaurant. We will do this by providing quality home style meals, prepared with quality ingredients at a reasonable prices.
Customers will enjoy the quaint surroundings inside with the wood tables and checkered table cloths.
Our restaurant will provide a relaxed atmosphere and when customers walk in they will be greeted by warm smiles and greeted just as they were arriving home. The chains have tried to create home-style restaurants but where they have failed is in the personal aspect of the business. And in light of this, a handful of chain restaurants are beta testing self-pay tables! Our customers will enjoy our standard menu fare, along with seasonal menus so that we can better take advantage of cost savings and stay current with some of the food industry trends.
At THR we plan to be the premier restaurant to work for as well. In fact, according to the Restaurant Association, nearly half of all adults have worked in the restaurant industry at some point during their lives, and more than one out of four adults got their first job experience in a restaurant. At THR we believe that our restaurant will provide job opportunities both for the entry level applicant was well as for the part-time worker searching for flexibly in job hours.
We will pay our employees a competitive salary and believe we can do so by meticulously keeping our records, including daily review of the Prime Cost Report, and utilize Cost Accounting Systems, to prevent inventory shortfalls. We will be proactive with our employees by scheduling regular performance reviews, and provide bonuses and other incentives to motivate our staff.
We will also provide our employees with the most current training programs regarding safe food handling, and worker protection. Additional information regarding our employees is explained in Section 6.
THR will also remain current with current industry marketing tends. In addition to a website with our menu, map and driving directions, we will also have a Facebook page and utilize other social media such as Twitter. We will team up with Groupon and Yelp.
Tactics: First create awareness— our signage on the front of restaurant will bring customers to us and once inside, we will immediately acknowledge the customer with the warmest and most sincere greeting and begin the service process anticipating repeat customers.
Programs: Provide employee training on customer service and retention; offer ongoing training programs for employees keeping them current on industry trends and food safety. Employ Mystery Shoppers. Employ the use of surveys both at the table and online. Because of our current expertise with vendors, and our excellent credit, we can negotiate better credit terms than say someone brand new starting a restaurant. We will also be able to keep our menu reasonably priced by offering menu items that take advantage of seasonal produce further reducing price.
Finally we will keep our prices in check by meticulous monitoring of our controllable expenses — keeping close eye on our Prime Cost Report and Inventory. By initially employing family members who will work for lower and reduced wagers, for example, we can further reduce our controllable expenses. We truly believe that your business is not only as good as your products meals but the quality of your staff as well. Our staff is a reflection of us. Initially, we intend to employ our family members who will work for lower and reduced wages.
Our long term goal is to hire team members that are truly hand selected and have the same honest to goodness family values we do. And unlike our big chain competitors, because of our lean size, we can turn on a dime when economically pushed and make changes quickly allowing us to be proactive. Whereas our corporate competitors have to adhere more closely to their company policies thus impeding their reaction time.
We realize the success of THR will have to be achieved by doing more that serving great food, and providing friendly service. We will utilize a marketing plan to build customer traffic. At THR we will continually strive to win more customers by being proactive rather than reactive in our marketing efforts and stay current with popular industry trends. We will achieve these goals by using the following:. THR will be the premier home-style dining restaurant in western Fort Worth.
We will offer reasonably priced meals, in a warm, relaxed and comfortable setting. At THR, cost accounting is important, since the profitability of individual dishes can vary significantly and will initially determine the cost of the menu items. We will take advantage of our excellent credit terms with our suppliers and will also update our menu to take advantage of seasonality for example in local produce items.
As a new start-up we can currently control employee cost by hiring family members who will work for low and reduced wages. Customer service is of the utmost importance. Customer surveys estimate that only 1 in 20 customers that have a problem in a restaurant will tell management about it.
It will be our goal to provide a wonderful home-style meal combined with superior customer service. Training programs will include teaching materials to train our employees about service attitudes, customer perception and how to handle guest complaints. Start this section with the name of the restaurant you are opening along with the location, contacts, and other relevant information. Provide a brief market study showing that you understand the trends in the regional food industry and why the restaurant will succeed in this market.
The market analysis portion of the restaurant business plan is typically divided into three parts. What is your target market? What demographics will your restaurant cater to? This section aims to explain your target market to investors and why you believe guests will choose your restaurant over others.
It's easy to assume that everyone will visit your restaurant, so it is important to research your competition to make this a reality. What restaurants have already established a customer base in the area?
Take note of everything from their prices, hours, and menu design to the restaurant interior. Then explain to your investors how your restaurant will be different.
Your investors are going to want to know how you plan to market your restaurant. How will your marketing campaigns differ from what is already being done by others? How do you plan on securing your target market?
What kind of offers will you provide your guests? Make sure to list everything. The most important element to launching your restaurant is the menu.
Without it, your restaurant has nothing to serve. Add your logo to the mock-up and choose a design that you can see yourself actually using. The key element of your sample menu though should be pricing. You'll quickly see how important menu engineering can be, even early on. The company description section of the restaurant business plan briefly introduces the owners of the restaurant with some information about each.
This section should fully flesh out the restaurant management team. Use the talent you have chosen thus far to highlight the combined work experience everyone is bringing to the table. The design portion of your restaurant business plan is where you can really show off your thoughts and ideas to the investors.
Instead, put together a mood board to get your vision across. Find pictures of a similar aesthetic to what you are looking for in your restaurant. The restaurant design extends beyond aesthetics alone and should include everything from restaurant software to kitchen equipment. The location you end up choosing for your restaurant should definitely be in line with your target market.
At this point, you might not have a precise location set aside, but you should have a few to choose from. When describing potential locations to your investors, you want to include as much information as possible about each one and why it would be perfect for your restaurant.
Mention everything from square footage to typical demographics. The market overview section is heavily related to the market analysis portion of the restaurant business plan. In this section, go into detail about both the micro and macro conditions in the area you want to set up your restaurant.
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