Fusion Grill Restaurant Business Plan
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ScribdTranslationsFusion Grill Restaurant Business Plan
Translated by
ScribdTranslationsBUSINESS PLAN
FUSION GRILL
BY: BACH. KARINA ANTALLACA
The Business Plan created is aimed at the
creación de un Restaurante de Carnes a la Parrilla
of fusion cuisine.
SUMMARY
The business idea is to offer the customer a
EXECUTIVE restaurant with grilled cuisine and
merged, with a professional, qualified service, and
customized in a cutting-edge environment.
ILO is a city that offers a variety of
hotel products and services, however, these
they are not fully proportioned for
Approach work with the entire population, like restaurants
of the problem specialized in fusion gastronomy on the grill,
therefore, the lack of this type of establishments
they have not met the expectations and needs of
the local population
The reason for carrying out the project of the creation of
Justification a Grill Meat Restaurant with a
fusion cuisine that provides a service
of the Plan professional and personalized in the city of ILO is
Business in order to offer the market services and
quality and innovative gastronomy
Develop and design a business plan.
consistente y viable que aplique todos mis
Objectives business knowledge with the creation of a
of the Plan innovative restaurant offering products and
recurrent quality attention to the market
Business that I am heading towards, that generates profitability for me.
Conduct the market study to determine the
offer and unmet demand.
Develop competitive strategies for the
Objectives components of the Marketing mix (Product,
Specific Price, Plaza, Promotion) to gain prestige and
positioning.
of the Plan of
Determine the investment required for the center
Business relaxation and the operating costs that it needs
same through financial study.
The name we have decided for the restaurant
what is going to be established is:
Fusion Grill. This is a name that integrates
all the fusion cuisine that will be offered at the
establishment and indicates that all the preparations
the dishes will be made on the grill with charcoal or
Name of firewood.
Restaurant
Offer
Historical
Demand
Actual
The market segment that is targeted
the restaurant is for a socioeconomic target
Segmentation medium high to high that range between an age of 25
of the market years to 65 years of male and female.
These people are economically active and
they live in the district of ILO.
A good restaurant and quality grill with good
environment of the surveyed people: 89% yes
wants what gives us a good market potential
for our business.
Results
of the
Surveys
How often does a specialty restaurant go,
our segment responded that 40% attend the
weekends and the other half between 1 to 2 times per
week or every 15 days those who will guarantee us the
frequency in our business and with that be able to
make the sales projection.
The visited restaurants meet their
expectations the respondents answered: 50%
that if they meet their expectations, 40% say No
meets their expectations and 10% do not know or do not.
It must meet your expectations for the sector.
Our project must be validated by the
innovation and professionalism of our services already
that 70% of potential customers is what
search and will help with the positioning of our
brand.
Price
The prices of gastronomic products of
Restaurants have been established due to the costs.
carried out previously with a financial study
of production and payroll salaries and to the target
what is the establishment aimed at adding it with
a certain appropriate profitability
PLAN OF
Marketing
Product
PLAN OF
MARKETING
The analysis of the competition
the project is made to
restaurants that offer
similar products.
ANALYSIS OF
COMPETITION
The Queirolo
Tommy's Restaurant
Miguelon's Grill
The Board
Others
ANALYSIS
SWOT
ANALYSIS
SWOT
STRATEGIES
OF MARKETING
The information collected about the Plan of
Restaurant business of
"Grilled meats 'FUSION GRILL'" has been
truthful and reliable, thus guaranteeing its
investors the realization of the business.
The market study revealed a demand
striking and the opportunity for growth in the
sector due to the assent that the project has
CONCLUSIONS for its type of service.
The technical study allows us to observe that they are real.
and acceptable the physical conditions for the
execution of the project.
The potential clients who would attend the
establishments are willing to pay the
fixed prices; allowing for a considerable
profit margin, which makes the project
make the restaurant profitable and competitive.