Writing A Restaurant Business Plan Sample

We also require ,000 of start-up assets, which includes ,000 cash and ,000 of long-term assets.

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On the Water’s services are all delivered in their extraordinary atmosphere which includes a comprehensive art and culture collection from Mediterranean Europe. The menu contains traditional favorites such as hummus, baba ganouj, and tabouli.

This provides an authentic surrounding that at times seems to distract everyone as they analyze the wealth of artifacts on display. These favorites are differentiated through the use of the freshest organic ingredients.

Click here to view this full business plan On the Water is a new Mediterranean restaurant on the Sunset Strip.

On the Water will target both fun-seeking as well as sophisticated diners looking for good food in a fascinating atmosphere.

She knew one day she would have to parlay this skill into a business opportunity.

Writing A Restaurant Business Plan Sample

On The Water is a business that envelopes fine dining of unique mediterranean taste and an excellent bar and grill atmosphere.On the Water will seek to earn 85% gross margins through an innovative setting, a wonderful menu, and an experienced restaurateur.The Market On the Water will be targeting locals and tourists who are active restaurant seekers.The general demographics are males and females ages 20-50 with some or all of a college education.In addition to local Hollywood area people, On the Water will also serve party animals from neighboring cities and tourists.The mission is not only to have great tasting food, but have efficient and friendly service.Our dining environment is not only welcoming and sophisticated, it is unique in design, with walls on almost all sides that are constantly wet with running water and a lush jungle ceiling that will hang from above.On The Water provides delicious mediterranean cuisine, with friendly, efficient service and atmosphere.We are especially focused on providing a unique environment for people to dine and meet.For the last five years Lily has been the manager at a European restaurant with over .5 million in annual sales.As mentioned earlier, Lily started cooking 20 years ago as a child in Greece.

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