Business Plan for my health oriented restaurant
Organix will be a restaurant which focuses on serving only healthy and organic based food, with special emphasis to use local farmers' goods. Its location, Grünwald, in the south of Munich is the perfect setting for such a specialty restaurant. Grünwald is on of the richest suburbs in Germany, with a lot of people focusing on a healthy diet. Organix would start out as a small restaurant for lunch, with a tiny organic grocery shop integrated. People can sit down and enjoy their meal, or they can grab a quick take away bite on the run and still eat healthy.
Organix offers the perfect mix of good tasting food and healthy food, chef cook Herbert Mayr wants to show people that healthy food can still taste incredible, and motivating them to buy more products from Organix´s grocery store as well. The menu will be well mixed, a few Thai dishes, a small selection of sushi and some vegetarian dishes, something for everybody. We aim to attract singles who are too lazy to cook as well as couples who want to enjoy a nice dinner. Further we want to make it easier for people to eat healthy when they are in a hurry. After all, who doesn't eat badly only because there is no time, and no other choice than to grab fast food?
Since Organix would not start out as a full operating restaurant right away, it does not need that many employees at the beginning. It would only be operated from Monday until Friday serving lunch and is closed on the weekends.
Sabine Hermann is responsible for managing all the financials; she studied business at the university in Munich and was assistant manager in a restaurant in the city for the past 4 years. She was responsible for the marketing strategy last year, and has made the last restaurant well known throughout the city.
The chef cook, Herbert Mayr, will only be working during the lunch hours (11-2) at the beginning. He is currently cooking at a famous Italian restaurant in the centre of Munich 5 nights a week, and will continue his work there until his contract expires at the end of the year. If Organix turns out to be a success, and has the funds to open as a full operating restaurant at the end of the year, Herbert Mayr will quit his current job and cook solely for us. His motivation to join the Organix team is very simple he wants to show people that healthy food can be tasty.
Another important person is Liz Klein, Mayr´s assistant, she will work full time for us, preparing sandwiches and cold delights outside the lunch hour. Liz worked alongside Herbert for the past 5 years and has gotten a lot of experience, and ideas of her own.
Lastly, there is me, Annette Kolb, I will be responsible for taking orders, serving food and assisting Sabine in making sure that Organix is a fast success. The main focus is to offer a high-quality service and extremely clean, non-greasy food with interesting twists. Organix plans to raise menu rates as the restaurant gets more and more crowded, and to make sure that they are charging a premium for the feeling of being in the "in crowd."
The owner's of Organix will be Sabine Hermann and Annette Kolb, while Sabine will focus on the financials, Annette will be working as a waitress herself in the beginning and then focus on personnel issues. We can rent a small snack bar for 2,500 euros monthly including overhead, this is right in the city centre of Grünwald, the perfect setting. Together we have a capital of 50,000 euros and the option to take a loan of another 60,000 euros.
Legal and Company start up costs 4,500 euros Office supplies 500 euros Inventory
Groceries 1,500 euros Food...
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