Essay On Business Plan For A Restaurant

The name of the restaurant will be Instant delicacies and the purpose of the restaurant is to make food available for the residents at an affordable price. The restaurant will be open to all people and there will be no specific class of people that will be served in the restaurant.  The reason why I chose to run a restaurant and not any kind of business was because I have always been interested in running a restaurant and because I feel so good when I serve humanity and they go satisfied with the services that they have been offered. It will be open to all people be it the people with money and those that are regarded to be the lower class people in the communities. The reason why the restaurant will be open for all people is to try to breach the gap that exists between the social classes of the people and at the same time kill the issue of racism. The restaurant the name ‘instant delicacies’ implies that food will be served there instantly and those that need to be given takeaways can also have their foods packed and then given so that they can take them to their homes. Again, it can be possible that the people could not be feeling well and for that reason, the need of delivering the food for them arises. The restaurant will have a delivery department that will be dealing with the orders of the customers that want their food to be delivered to their homesteads.

 

The mission of the restaurant will be ‘we offer not only food for the stomach but for the soul and mind’. The vision statement of the restaurant will be to ‘Enhance service to God and Humanity through our services for the customers.  The mission and the vision statement will be followed to the letter and the activities of each and every day will be based on the vision and mission statement. To ensure this has been achieved, the mission and vision statements will be placed right in every place of the restaurant so that the employees if the of restaurant will get to understand what they need to do.  A company's strategic goals can be derived from its mission and vision statements. Each gives a plan direction and direction is essential to every strategy. They define who the company's target market is and what matters to them (Bala, 2018). 

 

 

The main food that will be served in the restaurant are the common foods that have been served in the country for so long but what will differentiate the food in the instant delicacies restaurant with other restaurants is the professionalism with the which the food will be made through.  The professionalism will start by employing people who are most qualified to be chefs and waiters and waitresses in the restaurants so that they can make the restaurant to realize that goal. The other way is how to handle the customers in the restaurants.  The customers will have to be handled well so that they can also wish to come back in the future when they will want to be served. The people will be served equally regardless of their social class or the color of their skin and through that we will be able to achieve an equalized community and achieve the will of God.

 

 

The restaurant will offer a variety of foods in order to attract customers from different parts of the country.  Some of the foods that will be sold at the instant delicacies include Pizzas, Burgers Chips, Chicken and meat, and soft drinks.  The Pizzas will have different kinds of toppings ranging from chicken all the way to beef and on will depend with what the customers will want to have at that particular moment.  The chicken on the other hand will be the local breeds and not the ones that have been reared using chemicals.  This is because in as much as the restaurant will want to make some money the lives of the people that consume food in the restaurants. The chemicals might have side effects on them and therefore the restaurant will avoid the hens by all means.  It can be possible that the ones that have been bought from the supermarkets have been preserved using chemicals and the restaurant will ensure the restaurant will not use such kinds of products because we will be jeopardizing the lives of the people. Asthma and bronchitis are two respiratory conditions that may be exacerbated by exposure to preservatives. In young children, preservatives can lead to issues like hyperactivity (Yu et al., 2016). Parental and impartial reports are also used to assess the severity of this issue. It is especially risky for the elderly to consume large quantities of chemical preservatives since they might damage cardiac tissues. Possible carcinogens include the food preservatives BHA and BHT. Cereals and fats employ BHT whereas potatoes, meats, and baked items may include BHA (Xu et al.,2021). Some people may gain weight by eating preserved foods due to the presence of fatty acids in the preservatives. No Artificial Preservatives Eliminating all traces of preservatives from your diet is challenging, but moderation is easy. If one wants to avoid developing long-term health problems, we will limit the amount of preservatives you eat. Instead to relying so much on processed foods, try eating more whole, unprocessed foods like fruits, vegetables, juices, lean meats, and low-fat dairy products. Lastly, when purchasing food products for use the restaurants, be sure to read all labels thoroughly. There should be no need for more than a cursory inspection to determine whether or not the product is safe for sale to the public.

 

The restaurant will be located in the counties of Alabama and Alaska. Since the restaurant is meant to target people with the lowest income that is the reason why it will be good to locate the business in these counties because they have got people of the middle class and they need such restaurants so that they can be able to buy the meals from the restaurants. The business will also be able to get more customers because this is where the majority of the target population of the restaurants will be found. In Alabama, the restaurant will be located in Birmingham because it is the central place where the business will be located in.   

 

The restaurants will first of all ensure that it uses locally available raw materials and that is groceries.  Outsourcing will only be done when in the local sources of the raw materials will be depleted.  The reason why the raw materials will be sourced internally is to ensure that the transportation costs have been cut. Therefore strategic sourcing will be done to ensure that the transportations costs have been cut or have been reduced significantly. The reason for sourcing the raw materials will be sourced internally is also to save on time, sourcing from the international source can be quite hectic and the process of making the food in the restaurants can be delayed and therefore the customers may choose to get another option.

 

When the raw materials like sweet potatoes have been sourced internally there is a likelihood that they will reach the restaurant at the right time when they are on the right quality and therefore the losses will be minimized because they will not go bad before they are being used.  Sourcing of raw materials from different areas that are far away can be done when they have been depleted.

 

The other way of using cost-effective methods will be to use solar energy instead of using the other energy that is paid for.  Solar energy will be used for energy more especially when it is summer and they will help in reducing the cost of paid for electricity every month. The reliability of the power grid is critical for every company. There may be more uses for electricity than just lighting in your workplace. Aside from electric appliances, you may also have electric heating and cooling systems. All of our electronic gadgets have their own energy needs. There's a limit to how much you can do to improve a device's electrical efficiency, so the real trick is cutting your power bills in half. Taking the plunge and making the switch to solar electricity is significant. There is little question that using solar power would significantly cut down on the restaurants' electricity costs. Apparently, the typical company may save their power costs by as much as 75% (Gilingham and Stock, 2018). This begins the moment the system is switched over to solar power and will proceed at the same pace for the duration of its service life. One must decide if they want to supplement the existing commercial power system with solar energy or completely replace it. You will still have some sort of linkage to the grid for night time and other additional assistance unless you go totally solar with a generator. Regardless of how far you go with your solar conversion, your overhead costs will go down, and you'll continue to reap the benefits of this significant savings.

 

 

The assembly design lay out is the design that will be used in the restaurant (Kenyan et al., 2016). This is the most preferred because the food can be moved from the kitchen to the customers with a lot of ease and within a short period of time. For this restaurant we are still hopeful that the restaurant will get an open place where it will be situated.  In the facilities there will be one table surrounded by two chairs so that we can reduce the number of people in the table in order to control the spread of covid 19. When covid 19 will be gone and the countries opened, the table will joined in order to minimize the space and therefore it will be easy for the restaurant to accommodate more people.  The kitchen will be located some meters away from the dining area in order to make clean as possible and the smoke if there will from catching the customers. The restaurant will have two entrances and two exits, one entrance and one exit will remain closed and will be opened in case of any emerging issues like insecurity or even fire and when the restaurant is receiving so many customers. The restaurant will also need two stores where the raw materials will be stored, one will be for the perishable raw materials and then the other one will be for the nonperishable. It will also need a parking that can be able to accommodate all the customers. The following is the design that the restaurant will take and therefore for the side of the store, it will be partitioned into two so that it can be able to accommodate the products. Since solar will be mainly used for lighting the store will also be used to house the charged batteries in order to light the restaurant at night when the sun is gone.

 

 

For the master of the production schedule, the restaurant will be opened as early as 6 in the morning and it, therefore, implies that the employees will be reporting to work 30 mins before six more especially those that will be cleaning the restaurant.  This is to ensure that the basic things have been done before it is time to start serving customers.  The other employees are expected to report by six so that they can start preparing for the day.  The employees will be working in shifts and therefore by exact 3 pm they are replaced by other employees who run the activities of the restaurant until 11 pm which will be the official time of closing the restaurant.

 

The employees that will be dealing with the procurement of raw materials will be needed to ensure that before the restaurant is closed they have procured the products that have been used up and they have to ensure that they have recorded that everything that will be needed for the following day has been delivered and it in the stores so that the following day they will be working to serve the customers with a lot of ease. The Bills of the materials that are needed for the following day will need to be done before the following day.  The manager in charge of the accounts is supposed to know what is missing so that they can be procured before the following day.

 

 

The manager will need to put people on the ground so that they can be able to identify potential suppliers who meet the requirements of the restaurants. The contractors will therefore be contracted and agree on the terms and condition of the supply. Only potential suppliers will be contracted and not the ones that will fail to deliver.  The management will seek to create a good relationship with the suppliers so that they can be able to deliver on the right time and quality products. Long-term, mutually beneficial relationships between businesses and their suppliers facilitate the exchange of information and suggestions. As a result, operations, supply chain efficiency, and cost may all be increased while service to customers is enhanced.

 

On distribution, because it is a restaurant, the customers will be allowed to take their meals in the restaurant and for those who will want to carry the foods to their homes they will be packed and then be given to take it to their homes. There are other customers who will want the food to be delivered to their homes and therefore the restaurant will also have a department that will be handling the deliveries. A system will be designed where the customers can go online and look at the products that the restaurant is offering and then it will give them an option of ordering and they will be required to pay first and then indicate their physical address where the food will be dropped to.

 

 

To ensure that quality is not an issue in our restaurants, the restaurant will look for an ideal supplier of ingredients. Your restaurant cannot rely on a single provider for all of its ingredients. In spite of their ability to provide anything, the quality of their products may vary. The team in charge of the kitchen or stockroom will assess the quality of ingredients from each supplier. It's important to keep in mind the cost of the test while evaluating potential vendors .This will be useful in compiling a list of reliable suppliers for each component. I will compile a list of all the ingredients used in production, along with the suppliers who supplied them, the agreed upon price of each ingredient, the quantity that was  agreed upon, etc., and then distribute it to the staff so that they can easily evaluate the quality of each product at any time.

 

Defining standards is also another way to ensure that quality has been reached (Mitra, 2016). The establishment of food quality standards is a crucial part of the quality control process in eating establishments. This aids in assuring the safety of the food served and drastically lessens the likelihood that a guest may send an item back from the menu. The restaurant will create a Product Requirement Document outlining quality requirements for each dish on the menu. This will help management convey to the kitchen workers exactly what they should be aiming for while preparing each dish. Every aspect of the finished product, from its physical characteristics to its chemical composition and even its microbiological safety, is detailed in the Product Requirement Document and will be used to ensure the highest quality while serving your visitors. Senses including sight, touch, taste, smell, and hearing are all part of the physical qualities. Shape, portion quantity, and weight are just as crucial to specify. The chemical properties of a food are an important factor in determining its nutritional worth. To specify the best practices for handling and preparing a certain food item, it is required to establish microbiological guidelines. Distribution to all locations is essential, as is the dissemination of this document, which is beneficial at every stage of the food manufacturing process in ensuring that all staff members adhere to procedures.

 

 

There will be a general manager who will be in charge of all the restaurants. There will also be a manager in charge of accounts and he or she will deal with cash. There will also be one person that will be in charge of procurement who will ensure that all the required materials have been delivered. The rest will be chefs and waiters and security personnel.

 

 

The first requirement will be the business license, the food license, the food handlers permit, and the employer identification number that will be needed in order for the business to be run legally.

 

 

After one year of operating in the two counties, if it brings good returns the business will also be expanded to other counties and every year it will have a target of moving to another country.

 

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