How To Make A Restaurant Business Plan

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.Lily quickly mastered these and began experimenting with her own dishes.

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The business employs the owner, one investor and eight employees.

Our start-up expenses come to $61,450 which is mostly expensed equipment, rent, and legal and consulting costs associated with opening our first restaurant.

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.

There will be a special focus on young adults with $15K-$60K of income looking for good food and a great time.

In addition to the young adults with money to spend, On the Water will also be targeting adults and tourists known to frequent Sunset Blvd.She knew one day she would have to parlay this skill into a business opportunity.On The Water is a business that envelopes fine dining of unique mediterranean taste and an excellent bar and grill atmosphere.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.We concentrate on customer satisfaction and quality food that is always fresh and specially selected. We want the On The Water grill to be place people can enjoy a good meal and meet new friends at our tropical Mediterranean Honey bar located inside the restaurant.On The Water creates and serves a wild atmosphere for dining and eloquent mediterranean feasts for people who love the restaurant and bar scene, as well as a good time spent out on the town.Its customers are creative, fun-seeking, and sophisticated diners who wish to be best served by the restaurant they choose.On The Water is a sole-proprietorship business owned in majority by its founder and president Lily Valdivia.Her restaurant experience began 12 years ago as a server.She quickly moved up to fine dining serving where she perfected her formal, customer-centric serving approach.