Feasibility Study
studyEastern Visayas State University Ormoc City
THE FEASIBILITY
OF A NEW SIT-DOWN
RESTAURANT
In Partial Fulfillment of the requirements for the subject
ENGLISH 223 Technical Writing
By
Verastigue, Gracious O.
BT-HELE II-B
Presented to:
Gertrudes Capalaran, M.A.
JANUARY 28, 2013 I. INTRODUCTION Fast food chains have grown at an incredible rate over the past couple of decades. There seems to be a McDonald 's or Burger King on every street corner. Fast food offers people in a rush an inexpensive way to grab food whenever they want. In the United States, fast food restaurants accounts for 46.7% of the total food service industry while sit-down restaurants have 39.3% (Bureau of Labor Statistics, 2009). This forces sit-down restaurants to target a different market, people that are looking for pleasure and a relaxing experience. The food services industry is considered to be the most known industry in the world. Sitdown restaurants typically offer full menus, which include appetizers, entrees, sides, desserts, and all types of beverages including alcohol. Most restaurants will have a host or hostess that will greet a person as they walk in and show them to the table that they will be sitting at for the duration of their meal. Sit-down restaurants typically will have trained chefs to cook and prepare the meals and servers that will completely take care of any needs that there will be while eating at the restaurant (Bureau of Labor Statistics, 2009). It is important to have honest and hard working servers at a sit-down restaurant to ensure that people will have an enjoyable time at their establishment. If a restaurant has a unique reputation then the customers will come back time after time. For a restaurant to have a loyal customer group, it must be able to serve the customers with high quality food and service. The restaurant must also have different things that differentiate itself from other sit-down restaurants. Instead of
THE FEASIBILITY
OF A NEW SIT-DOWN
RESTAURANT
In Partial Fulfillment of the requirements for the subject
ENGLISH 223 Technical Writing
By
Verastigue, Gracious O.
BT-HELE II-B
Presented to:
Gertrudes Capalaran, M.A.
JANUARY 28, 2013 I. INTRODUCTION Fast food chains have grown at an incredible rate over the past couple of decades. There seems to be a McDonald 's or Burger King on every street corner. Fast food offers people in a rush an inexpensive way to grab food whenever they want. In the United States, fast food restaurants accounts for 46.7% of the total food service industry while sit-down restaurants have 39.3% (Bureau of Labor Statistics, 2009). This forces sit-down restaurants to target a different market, people that are looking for pleasure and a relaxing experience. The food services industry is considered to be the most known industry in the world. Sitdown restaurants typically offer full menus, which include appetizers, entrees, sides, desserts, and all types of beverages including alcohol. Most restaurants will have a host or hostess that will greet a person as they walk in and show them to the table that they will be sitting at for the duration of their meal. Sit-down restaurants typically will have trained chefs to cook and prepare the meals and servers that will completely take care of any needs that there will be while eating at the restaurant (Bureau of Labor Statistics, 2009). It is important to have honest and hard working servers at a sit-down restaurant to ensure that people will have an enjoyable time at their establishment. If a restaurant has a unique reputation then the customers will come back time after time. For a restaurant to have a loyal customer group, it must be able to serve the customers with high quality food and service. The restaurant must also have different things that differentiate itself from other sit-down restaurants. Instead of
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