FIN 375 WEEK 1 VENTURE CONCEPTS PAPER 2 
Venture Concepts Paper
Fin/375
Venture Concepts Paper The venture that I chose is not conceptual but reality. The venture that my family started three years ago is SaMi 's Place Mexican American Restaurant. This paper is to describe and analyze the startup of a business venture. The startup process would be to plan and develop this business by listing such details as 1) number of employees 2) type of facility/equipment needed 3) target customer demographics and 4) marketing channels. Research will also be conducted on one current company that is an appropriate benchmark to my venture, describing similarities and differences.
Description of products In today 's fast-paced lives, there are people that do not have time to cook and need a good restaurant to eat at with reasonable prices. SaMi 's Place will offer a variety of Mexican-American food that can appeal to all ages and food palates. Our cuisine ranges from grilled pork chops to traditional homemade tamales with fresh salsa, chips, and an array of dips/sauces.
Number of employees The number of employees that we began with was 13 employees, which included a dining room manager, servers, hostess, cashier, chefs, and a bus boy. Several employees are needed to make sure that each customer is attended to properly so as not to wait for drinks, refills, and their food (M.S. Segars, personal communication, July 6, 2015).
Type of facility/equipment needed A building will need to be chosen that would accommodate the size restaurant we envision in our business plan. We will need grills, ovens, microwaves, commercial dishwashers, cooler, freezer, and an assembly buffet for the kitchen. For the dining room, table, chairs, menus, silverware, plates, glasses are a few items that will need to be purchased (M.S. Segars, personal communication, July 6, 2015).
Target customer demographics There are several Mexican restaurants that are already open so competition will be
Fin/375
Venture Concepts Paper The venture that I chose is not conceptual but reality. The venture that my family started three years ago is SaMi 's Place Mexican American Restaurant. This paper is to describe and analyze the startup of a business venture. The startup process would be to plan and develop this business by listing such details as 1) number of employees 2) type of facility/equipment needed 3) target customer demographics and 4) marketing channels. Research will also be conducted on one current company that is an appropriate benchmark to my venture, describing similarities and differences.
Description of products In today 's fast-paced lives, there are people that do not have time to cook and need a good restaurant to eat at with reasonable prices. SaMi 's Place will offer a variety of Mexican-American food that can appeal to all ages and food palates. Our cuisine ranges from grilled pork chops to traditional homemade tamales with fresh salsa, chips, and an array of dips/sauces.
Number of employees The number of employees that we began with was 13 employees, which included a dining room manager, servers, hostess, cashier, chefs, and a bus boy. Several employees are needed to make sure that each customer is attended to properly so as not to wait for drinks, refills, and their food (M.S. Segars, personal communication, July 6, 2015).
Type of facility/equipment needed A building will need to be chosen that would accommodate the size restaurant we envision in our business plan. We will need grills, ovens, microwaves, commercial dishwashers, cooler, freezer, and an assembly buffet for the kitchen. For the dining room, table, chairs, menus, silverware, plates, glasses are a few items that will need to be purchased (M.S. Segars, personal communication, July 6, 2015).
Target customer demographics There are several Mexican restaurants that are already open so competition will be
References: Briere, L. (2015). 14 Restaurants marketing tips for success online and off. Retrieved from http://vision-advertising.com/restaurant-marketing-tips-success-online-and-in-the-restaurant/ Fuerst, O., & Geiger, U. (2003). From Concept to Wall Street. Upper Saddle River, NY: Prentice Hall.