Organic Restaurant Business Plan Essay Example
Restaurant - Zaaika, organic food restaurant Executive summary
1.1 Objectives
1.2 Mission
2.0 Company Summary
3.0 Services
4.0 Market Analysis Summary
5.0 Strategy and Implementation Summary
6.0 Management Summary
7.0 Financial Plan
Executive Summary
Zaaika is a new medium-sized restaurant located in a Mumbai Suburbs.
Zaaika's emphasis will be on organic and Indian ethnic food. An emphasis on organic ingredients is based on Zaaika's dedication to sustainable development. Additionally, the restaurant employs its staff from the villages and trains them.
Services
Zaaika offers a trendy, fun place to have great food in a social environment. The restaurant offers a large repertoire of ethnic ingredients and recipes from across the states. Ethnic recipes will be used to provide the customers with a diverse, unusual menu. The emphasis is on re-introducing the local healthy options to the city life. Being organic, is just another value addition to it.
Customers
With the growth trend towards ‘specialty restaurant’ Zaaika believes that it has a strong market. Its main target audience will be rich hippies who naturally desire organic foods as well as ethnic cuisine, estimated to be at 10,00,000 in numbers. The second group that will be targeted is young nuclear families with double income, which are growing at an annual rate of 12% with 450,000 potential customers. The last group which is particularly interested in the menu's healthy offerings is dieting women which number 350,000.
Management
Zaaika has assembled a strong management team. Ashfaque Shaikh will be the general manager and he will also be responsible for all of the finance and accounting functions. Rahil Shaikh will be responsible for Personnel, training and recruitment. Nadeem Akhtar will handle the Marketing.
Lastly, Zaaika has chefs Annapoorna Devi and Durgaprasad Rao who will be responsible for the back-end production
1.1 Objectives
1.2 Mission
2.0 Company Summary
3.0 Services
4.0 Market Analysis Summary
5.0 Strategy and Implementation Summary
6.0 Management Summary
7.0 Financial Plan
Executive Summary
Zaaika is a new medium-sized restaurant located in a Mumbai Suburbs.
Zaaika's emphasis will be on organic and Indian ethnic food. An emphasis on organic ingredients is based on Zaaika's dedication to sustainable development. Additionally, the restaurant employs its staff from the villages and trains them.
Services
Zaaika offers a trendy, fun place to have great food in a social environment. The restaurant offers a large repertoire of ethnic ingredients and recipes from across the states. Ethnic recipes will be used to provide the customers with a diverse, unusual menu. The emphasis is on re-introducing the local healthy options to the city life. Being organic, is just another value addition to it.
Customers
With the growth trend towards ‘specialty restaurant’ Zaaika believes that it has a strong market. Its main target audience will be rich hippies who naturally desire organic foods as well as ethnic cuisine, estimated to be at 10,00,000 in numbers. The second group that will be targeted is young nuclear families with double income, which are growing at an annual rate of 12% with 450,000 potential customers. The last group which is particularly interested in the menu's healthy offerings is dieting women which number 350,000.
Management
Zaaika has assembled a strong management team. Ashfaque Shaikh will be the general manager and he will also be responsible for all of the finance and accounting functions. Rahil Shaikh will be responsible for Personnel, training and recruitment. Nadeem Akhtar will handle the Marketing.
Lastly, Zaaika has chefs Annapoorna Devi and Durgaprasad Rao who will be responsible for the back-end production