Restaurant

Restaurant
Richard Nailor
University of Phoenix
January 28, 2011

The purpose of any strategic planning is to encourage thinking about the organization's "big picture" -- its broad goals and policies, and how they are being achieved.   For example, if I decide to open a restaurant, I have to figure out if I want a business that will continue to expand to other locations, or if it is a business that will first attempt to establish itself in its current guise. I would have to strategically plan for either a casual or gourmet dining, and also consider options for how to properly design the dining area.
To most people they think that the operation of a restaurant is something that is very elementary.   The truth be told, this is not the case at all.   There are a lot of different unique variances that go into operating a successful restaurant.   The same efforts need to be present whether you are a private practice doctor or a restaurateur in order to be successful.  
For my business, the manager must create long-term contracts with food distributors, appliance sellers and repairers, and make overtures to local culinary schools.   Without a strategic plan, my managers and I may lose focus and go against the original reasons for going into business. In other words, if my restaurant was first set-up for a luxury and gourmet crowd, without a strategic plan I may consider cutting costs by purchasing lower quality food for my kitchen. Short-term, that may save me money, but strategically it may ruin my restaurant's reputation and viability in the region.
The fact of the matter here is that if you are going to be a high end restaurant, you really do have to commit to this from the start.   If you are going to make adjustments to the menu, you had better do so at the grand scale of improving on the ingredients, produce, and the meats as well.   Once you make this determination you really have no chance in going backwards.   These tend to be crowds that are very in tuned to... [continues]

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