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Foods will come from local and regional suppliers whenever possible, with a preference for organically grown products.Emphasis will be placed on the bakery which will feature old-world breads baked daily.A deli with a variety of meats, cheeses, and spreads (chicken salad, vegetarian) with a choice of herb or plain French mini-loaves.
The deli will offer a choice of fresh mini-loaves for sandwiches.
As learned from her experience with the downtown Timbuktu restaurant, Paris Care, a strong need exists for quick, diverse (vegetarian and non-vegetarian), and well-organized carry-out food for the downtown labor force as well as for downtown shoppers.
The following plan outlines the strategy the Diner will develop to cater to the growing Timbuktu community in the face of strong competition .
John Doe has worked in food service for over 17 years.
The limited menu will be based on "comfort" foods at reasonable prices (Mom's cooking made better).
A pot pie made with fresh, flaky crust with a variety of meat or vegetable fillings.A deli counter, fine coffees, and a fresh juice bar will also be showcased.Setting the mood of a '50s diner with decor, American Diner will be a simple 50-seat cafe with neon signage, checkered tile floors, grey booths with formica/chrome tables, a refurbished pressed-tin ceiling with ceiling fans, and a lunch counter (with the look of an old soda fountain) to match the tables.Adopting a 1950s theme, the American Diner intends to serve traditional foods, such as fruit pies and cobblers, freshly baked breads, pot pies, and other "home-cooking" with an eye toward health.The two proprietors, both experienced restauranteurs, intend to draw on their extensive food service backgrounds as they launch their new business.In increasing numbers of single households and dual earner households with limited time for food preparation, many consumers are seeking fast, nutritious meals.College students, another large group of consumers for American Diner, are well-known for their appetite for quickly prepared good food.Only counter service will be offered to keep labor costs low.This will also keep the dining costs reasonable for consumers—self-service with no tipping expenses.To top it all off, beverages offered will include freshly brewed organically grown coffees (with choices of espresso or cappuccino), hot or iced sun tea, freshly squeezed citrus and vegetable juices, as well as limeades, lemonades and smoothies (blended fruit drinks).On Sundays, in addition to the regular menu, whole grain waffles (ginger pumpkin) will be offered.