Business Name: ______

Executives Summary:

(Restaurant name) is a new restaurant concept which will focus on a combination of (Kind of Food-
Middle Eastern food), the restaurant will be a moderately priced 150 seat restaurant offering family
style food and service.

Customers are people that dine in by themselves and Families such as a group of people, either friends
or a group of nuclear relatives dining together. The menu is suitable for all tastes and ages.

The restaurant will be established in Jeddah (business Location), and managed by the business
investors. The business will generate revenues through the sale of meals, drinks and special order

The business projects to become profitable in its first year with good profit from strong sales in the first
year. Sales will triple by the third year of operation. Net profit of sales will be respectable due to the
high margin on the products sold.

The restaurant will be owned and operated by (Owner/s Name). The (Owner/s Name) will be leasing a
3000 square foot space located at (Restaurant Location). The dcor will feature wood accented chairs
with white and light green checked table cloths. Dinner style tables will be surrounded by wooden
chairs with comfortable seating cushions. Sales projections assume 600 customers per week resulting
in weekly sales of just over $18,000 or $120,000 annually. This equates to around $305 per square foot
in sales annually which positions (Restaurant Name) as a highly desirable concept for ownership in a
table service market where $250 to $380 per square foot is considered moderately profitable and
therefore a good investment. Total startup costs will be $500,000, $300,000 of which will be
contributed by the owners and the remainder will be secured by a proposed bank loan.

Targets and performance measures of proposal:

Staff responsible for a statewide transportation plan or program many identify performance measures
and targets to be retired with the statewide transportation plan or programs adoption. PMG must
review proposals to retire performance.

What customers are you aiming for?

Help and Educate

Built a Community
Demonstrate your expertise
Keep in touch with your customers

Where will your first customers come from?

The guests of the hotel, they will be the first customers.

What competition are you likely to face?

Serve customers effectively and skillfully without mistakes and deliver their requests as soon as
possible.

What should be included in your marketing strategy?

Marketing research Target market products competition mission statement

What is your marketing mix?

Product: Restaurant is primarily known for its lunch meal. Customers can purchase other popular
products like chicken and fish, desserts, and breakfast meals. This element of restaurant marketing
mix indicates that the firm innovates new products to attract more customers

Place: Its located in Alsalmania Street beside King Abdul-Aziz University. A vital business location full
of business offices, buildings and there are three schools.

1
the restaurant will be distributed through a takeout delivery model where customers can call in their
order and come to the restaurant to pick it up, come into the restaurant, place the take out order and
wait for it to be completed, or come in and dine at the restaurant.

Price: The price is suitable for all different social classes.

The restaurant pricing strategy involves price bundling combined with psychological pricing. In price
bundling, the restaurant offers meals and other product bundles for a discount. In psychological
pricing, the restaurant uses prices that appear to be significantly more affordable, such as $__.99
instead of rounding it off to the nearest R.S. This element of the restaurant marketing mix highlights
the importance of price bundling to encourage customers to buy more products.

Promote: We will post posters in the main streets. We also make brochures and business cards.

The restaurant promotes its products to attract more customers. This element of the marketing
mix defines the approaches used to communicate with the customers. The restaurant uses the
following tactics in its promotional mix:

Advertising, Sales promotions, Public relations and Direct selling.

Restaurant advertisements are the most notable among its promotion tactics. The Restaurant uses
TV, radio, print media and online media for its advertisements. Also, uses sales promotions to draw
more customers to its restaurants. Restaurant public relations activities help promote the business
to the target market. The restaurant uses direct selling, such as for corporate clientele, local
government or community events, and parties. In this element of its marketing mix, the restaurant
emphasizes advertising as its main approach to promote its products.

What makes you think your proposal will be successful? What will be your unique selling
point?

To let my proposal successful I will do:

Bring a chef in the preparation of tasty food.

Train workers with great skill so that they take customers' requests without mistakes and meet
their requirements as soon as possible.
The advertising posts should be attractive colors good phrases that make the customer visit
the restaurant more than once.
Make many special offers such as free salad when you buy the main meal.

To let my restaurant unique selling point I will do:

Create phrases about my unique product or service that are short, clear, and concise.
Answering my customer's questions and take a compline and fix the problems.
Identify aspects of my product or service that the competitors cannot imitate.

Smart Target:

I want to achieve the restaurant profit 20% by the end of 2018 by new posts advertising on
social media and street billboard that the restaurant have loyalty customers who need high-
quality place to eat and enjoy.

I want to attract at least 200 students within first term by using an effective marketing
activities and got profit by the end of this year.

2
How you will be meager this target performance:

I have to count the number of the students are really register for the new course the students they
stay for the end of this year and how are they satisfied or not.

Legal and regulatory requirements (including tax, insurance, staffing, business operations)

Legal forms:
(Restaurant Name) will be organized as a (Ownership), wholly owned and operated by (Owner/s Name)
(Restaurant Name). (Restaurant Name) is registered in the (City Name) a community property state .

Start-Up Summary:

The cost to open the restaurant is (AS THE TASK SAY $). The majority of the expenses are in furniture
fixtures and equipment totally (AS THE TASK SAY $). The location requires some build-out and
renovation totally (AS THE TASK SAY $) and will require approximately 30 days to complete. The Write
will sub-contract the work themselves. (AS THE TASK SAY $) of the start-up costs will be funded by the
owners. The owners source of funds is a combination of liquid assets and marketable securities,
primarily from their existing catering business.

Location and facilities:

The 3000 square foot restaurant will be located in a (City Name), a retail strip center located in the
(Location Street Name). The restaurant is located in a major traffic area, has a population of over
51,000. The residential population in the immediate area is comprised of family and employee offices
and three schools.

Ownerships

Sole trader:
A sole trader is a person who sets up and owns their own business. They may
decide to employ other people but they are the only owner. A sole trader has
unlimited liability.
Partnership:
A partnership is an arrangement where parties, known as partners, agree to
cooperate to advance their mutual interests. The partners in a partnership may be
individuals, businesses, interest-based organizations, schools, governments or
combinations.
Company:
A company is a legal entity made up of an association of people, be they natural,
legal, or a mixture of both, for carrying on a commercial or industrial enterprise.

3
Laws regarding starting a business in Saudi Arabia:
Sole trader:

Zakat and Income Tax Law

Government Tenders and Procurement Law
Employment Law
Sponsorship and Temporary Commercial Registration

Partnership:

Sponsorship and Temporary Commercial Registration

Limited partnership
Zakat and Income Tax

Company:

Joint Stock
Limited Liability
Sponsorship and Temporary Commercial Registration
Zakat and Income Tax

o Legal and regulatory requirements in KSA are:

Islamic Law:

Terms in contracts involving payment or receipt of interest are not generally enforceable, late payment penalties,
shipping terms, insurance terms, and damages, where concepts of interest are typically ingrained into terms and
clauses.

Government Laws

Establish additional criteria before companies are entitled to contract with the government itself. For foreign
companies looking to contract directly with the KSA government, the most important laws include:

o Government Tenders and Procurement Law

o Foreign Investment Law
o Employment Law
o Zakat and Income Tax Law

Language

Note that all official company records, including human resources, accounting, corporate documents, and other
materials must be in Arabic.

Youll need for government:

o Keep records of your businesss sales and expenses

o Send a Self-Assessment tax return every year
o Pay Income zakat on your profits and Class 2 and Class 4 National Insurance.
o Youll need to apply for a National Insurance number.

4
 o Naming your business you can trade under your own name, or you can choose another name for your
business.
o Select what kind of business you will trade on.

Legal Compliance:
Legal contracts and agreements in areas such as:

Licensing
Franchising
Employment
Subcontracting
Partnership, incorporation or shareholders
Leasing
Purchasing or obtaining a mortgage.

o Legal and regulatory requirements in KSA for restaurant are:

Location:

The shop must be in a healthy location away from sources of pollution

Available electricity, potable water and sewage system in a comfortable way
Approval of the Civil Defense to provide safety conditions.

Design:

Estimate of shop space, and provide a number of workers and the number of tools they need
to work in a proper and environmentally safe movement space, and easy.
Floors should not cause slipping and be slide toward the sink.
The shop must provide a ventilation system to prevent the temperature increase, the
intensification of steam, and prevents dust and allows the disposal of contaminated air.
Providing suitable metal tools rustproofing for washing food Tools.
Providing electric heaters for hot water safely and practical.
You must provide an appropriately sized refrigerator for food preservation and a freezer to
protect the meats.
Make sure that the degree of the stored heat is not more than 25 degrees Celsius.

Waste Materials:

Liquid waste: dispose of liquid waste through the drainage tube pipes must provide the fat trap
to catch the fat.
You must provide different dustbin of plastics, rotten food, empty cans with a cover to
prevent insects.

Food and Drinks:

The meat must be sealed with a halal word from the FDA.
The Muslim should be certain that the fish has come out of the water alive or that it died while it was already
in the fishing net.
All fruits and vegetables should be fresh and healthy for human consumption.
It is forbidden for Muslims to drink beer or alcohol. They should not be present in restaurants, and they
should not be presented in any way.
Follow health and safety rules while preparing food.

Quality Certificates that the restaurant have:

5
 ISO 9001 certificate.
HACCP Certificate.

The restaurant have met the requirements of ISO 9001 and HACCP standard that provide quality management
systems and manage the business effectively.

OHS Requirements for your Business:

Maintain the workplace in a clean and hygienic condition, provide appropriate
lighting, supply drinking and washing water.
Take the necessary protection to protect the workers against hazards,
occupational diseases
Appoint a supervisor to educate the workers on H&S procedures, make
regular inspections to ensure the safety of equipment and supervise the
performance of H&S rules.
Supply the workers with the appropriate personal gear and train them on
their use.
Prohibit smoking at the workplace.
Make available one or more medical aid cabinets, supplied with medicine and
other necessities required for first aid.
Inform employer of dangerous places.
Medical care which includes: diagnosis, treatments, medicine, medical
supplies and prosthetics.

o Train workers to:

Stand to the side when opening hot ovens and steamers.
Provide workers with information about how to carefully and slowly put food into hot oil to minimize
the chance of oil splashing onto their skin.
Require workers to wear shoes that cover the tops of their feet to protect them from splashes and
spills.
Store containers with hot contents on flat, stable surfaces.
Check that pots and pans are in good condition and that handles are secure.
Workers should not be exposed to ensure that duplication of work for long periods or
work that requires a great deal of high strength.
Provide appropriate mechanical aids and equipment and ensure they are used properly and
maintained in accordance with manufacturer specifications.

Legal Marketing Strategies:

The Saudi market should be constantly reviewed for product
adaptation and change.
Exporters should ensure regular supplies as per specifications, at the
specified time and place already agreed upon and at the stipulated
prices.

6
 Any subsequent and sudden price changes, even pertaining to after-
sales services, should be avoided.
Exporters' contacts with importers in Saudi Arabia should be direct and
regular.
Complete product lines, rather than single products, should be
introduced into the Saudi market whenever possible in order to benefit
from greater demand stimulation and cost reductions.
Efforts should be made to improve the appearance of exported
commodities by means of attractive packaging.
Products to be exported should be properly branded and labeled both
in English and Arabic.

Taxes:
In KSA there is no taxes but Zakat system is a system of law that imposes on the companies to pay part of
the money because in Muslim region there are no taxes but Zakat.

Intellectual property:
Copyright: The entire contents of this document are copyright 2017 by the restaurant.
The restaurant No part of this document may be reproduced or transmitted in any form, by
any means without the expressed, written permission of the restaurant.
Trademark: the restaurant is a registered trademarks of the restaurant All other product
names are trademarks or registered trademarks of their respective owners.

Set Quality standards for Business:

Prepare a survey to take the customers opinion about the performance of the caf.
Workers observation.
Matching international standards in food safety
Follow the universal laws in customer service

Insurance agreements:

The section of the policy contract that specifies the hazards the insured is covered against, the people
covered, and the length of the contract.
Provide various protections for restaurant including general liability insurance, property insurance, and
loss of income coverage.
General liability insurance: provide protection against lawsuits and other financial liabilities that result
from things like slips, building damage, lawsuits, and other business related risks.
Workers' compensation insurance help covers the medical costs and a portion of lost wages for an
employee who becomes ill or injured during work.

Operation management:

Daily operations and production

7
1.The CEO is (name) she is will be responsible of the whole business. She will be controlling the whole
direction of the lounge, decide the budget for the lounge and how much is going to be paid in
everything, see the employment and ensures there are enough staff. So in short she is Responsible for
day-to-day decisions.

Then comes under (name) each one is responsible of two things and certain staff. (name) is the
Customer Service Manager shell be maintaining the customers satisfactions and provide solutions for
any problems. She will be making sure everything goes the right way and all the customers are served
as they want. (name)and Samar are waiters. The waiter and their manager will also be handling cash
from customers mainly (name) will be responsible of the cashier as she will make sure the waiters are
making the correct bill for each customers table. (name) is also a purchasing manager; she will be
responsible of forecasting levels of demand for services, products and keep a constant check on stock
levels. Also she will conduct research to ascertain the best products and suppliers in terms of best
value, delivery schedules and quality. (name) will make sure the suppliers will deliver the goods in a
certain day and hours will no lateness in the schedule. Under (name) is the purchaser, shell be helping
(name) and get the requirements by verifying, preparing, and forwarding purchase orders. Also verifies
receipt of items and authorizes payment.

Yusra is the Accounting manager, she will Establishes financial status by developing and implementing
systems for collecting, analyzing, verifying, and reporting financial information and managing staff,
and (name) will be working under Yusra as she will Provides financial information to management by
researching and analyzing accounting data and preparing reports. Yusra is also the head of chef, she
will plan menus, making sure food is of the right quality and price, informing purchasing manager of
food from supplies and organizing the staff duty rote. Amal will be working as a chef under Yusra, she
well determine how food should be presented, and create decorative food displays, instruct cooks and
other workers in the preparation and cooking, garnishing, and presentation of food, make food and
prepare the hookah and the waiter will help preparing it.

(name) is an HR manager, she will analyzes wage, salary reports and data, develops and maintains a
human resources system that meets top management information needs, Identifies legal requirements
and government reporting regulations affecting human resources functions and ensures policies,
procedures, and reporting are in compliance. Studies legislation, arbitration decisions, and collective
bargaining contracts to assess industry trends, Provides management direction and counseling.
Supervises clerical assistant and temporary staffing as needed. Sara will work with (name) in the HR
department, she will assist with day to day operations of the HR functions and duties. Compile and
update employee records (hard and soft copies), process documentation and prepare reports relating
to personnel activities (staffing, recruitment, training, grievances, performance evaluations etc.), deal
with employee requests regarding human resources issues, rules, and regulations. (name) is also a
Maintenance Manager, so she will be developing maintenance procedures and ensure implementation,
carry out inspections of the facilities to identify and resolve issues, check electrical and hydraulic
systems of buildings to ensure functionality, keep maintenance logs and report on daily activities and
Ensure health and safety policies are complied with. (name) and (name) are working under (name) as
cleaners, they will clean and supply designated facility areas (dusting, sweeping, vacuuming, mopping,
cleaning ceiling vents, restroom cleaning etc.), perform and document routine inspection and
maintenance activities, carry out heavy cleansing tasks and special projects, notify management of
occurring deficiencies or needs for repairs, make adjustments and minor repairs, stock and maintain
supply rooms, cooperate with the rest of the staff and follow all health and safety regulations.

2. (Restaurant Name) will be open 7 days a week for lunch and dinner requiring
multiple shifts. (Owner Name) will write the schedules. The schedules will be written
in a manner that will allow the ability to increase or decrease hourly labor according
to sales volume in order to maintain a consistent labor cost control.

8
Proper labeling and rotation techniques, accompanied by ample storage facilities
will ensure that high quality prepared product will be sufficiently available to meet
the demands during peak business hours. Renewing and ongoing preparation will
continue during off peak business hours.

(Owner Name) will be responsible for ordering, receiving and maintaining sufficient
inventory to meet production demands. Ordering schedules will be staggered with
perishable products being ordered multiple times per week to preserve freshness.
Standard grocery and supply orders will be ordered less often, according to a
predetermined schedule and storage capacity.

(Owner Name) will rely on operational checklists to verify that each work shift has
been properly prepared for and to insure the operational standards are followed
before, during and after work shifts.

The restaurant layout, including the dining room, kitchen and serving line, has been
designed for efficiency and flexibility to accommodate the fluctuation in customer
traffic and peak meal periods.

Upon arrival, guests will be greeted immediately by either the assistant manager or
a server and asked for the seating preference. Drink orders will be taken and guests
can munch on our complimentary rolls. Once the customers order is taken, the
order will automatically be printed to a requisition printer located in the grill area.
The grill cook will use the printed ticket to keep track of orders and place the meal
under the heating lamps until the order is complete. The kitchen preparation line
has been designed to be operated by a minimum staff of 1-line cook and a
maximum of 4 cooks. This design allows line staffing to be adjusted to the business
volume. Shift changes for all staff will involve cleanup, restocking and preparation.
All monies will be settled at the end of each shift. The closing shift will involve
designated closing duties that will leave the restaurant clean and fully prepared for
the next day.

Competitive comparisons:
Local competitors within a five-mile radius are as follows.

1. Cheese cake factory Restaurant - This is a full-service family restaurant established in 1987.
The 6,000 SF restaurant run as a sole proprietorship, has 17 employees and generates $1.7
million in revenue annually.
2. Applebees - this is a chain restaurant offering standard fare. The food quality is average.
Entres range from $5.99 - $25.

9
 3. Chilis this is a chain restaurant also offering standard fare. Food choices are varied and
prices range for $8-$21.
4. Barbeque Bens This is sole proprietorship offering primarily barbeque item. Although the
food offering does not compete directly with the subject, the restaurant targets the same
neighborhood families and has been operating at the single location since 1978. Entre range
from $8.99-$12

Suppliers:

Because of their years of experience combined with their existing catering business,
(Owner/s Name) have established relationships with qualified suppliers. These
suppliers can provide reasonably priced products, delivered according to the
schedule.

Management control:

The (Owner/s Name) will practice sound management procedures in order to control
costs, insure quality of product and provide friendly customer service. The following
systems will be used by management:

Order Guide: The restaurant will use an item specific order guide to track order
history and maintain designated levels of product in inventory.

Weekly Inventory: Management will conduct a weekly inventory to determine

valuation for use in the preparation of weekly profit and loss reports.

Daily Inventory Tracking: Daily inventory will be taken on specific items. Movement
will be compared to sales data to ensure designated products have been properly
accounted for.

10
Market analysis:

The restaurant industry is a large and diverse business: Restaurant-industry sales are
forecast to reach $580.1 billion in 2017 an increase of 2.5 percent over 2016. Restaurant-
industry sales are projected to total $604 billion in 2018 and equal 4 percent of the KSA
gross domestic product. The overall economic impact of the restaurant industry is expected
to exceed $1.7 trillion in 2018. On a typical day in (city Name) in 2017, more than 130
million people will be foodservice patrons. Sales at full service restaurants reached $184.2
billion in 2017. Sales at limited service restaurants increased to $164.8 billion in 2017.

Market size:

The KSA restaurant industry includes about 480,000 restaurants with combined annual
revenue of about $400 billion.

Main competitors:

The following restaurants are located within a five-mile radius of THR:

Chasse cake factory - This is a full service family restaurant established in 1977. The
5,000 SF restaurant run as a sole proprietorship, has 17 employees and generates
$1.7 million in revenue annually. Prices are higher than (Restaurant Name) and range
from $8.00-$20 per entre.

Applebees - This is a chain restaurant offering standard fare. The food quality is
average. Entres range from $6.99 - $20.

Chilis This is a chain restaurant also offering standard fare. Food choices are varied
and prices range for $8-$21.

Barbeque Bens This is sole proprietorship offering primarily barbeque item.

Although the food offering does not compete directly with the subject, the restaurant
targets the same neighborhood families and has been operating at the single location
since 1978. Entre range from $8.99-$12.

Market segments:

11
Demographic: Our target is Customers are people that dine in by themselves and Families
such as a group of people, either friends or a group of relatives dining together.

Behavioral: We are looking for hungry consumers who have a full and tired day looking for
good food and a beautiful atmosphere with their children or friends who want excellence and
uniqueness by high standards.

Psychographic: people realize that good meal with family or friends is supposed to make
them feel better. The restaurant environment might improve the customer's mood. In that
sense, people always looking for the best meal possible.

Geographic: this is our first branch. Its located in (Restaurant Location). We chose this
location because there isnt any high-quality restaurant over there. Customers can come to
our restaurant when they have a break and after employee finish their work, so they can
save their time instead of going too far restaurants and enjoy eating a delicious food and
tasty drinks.

Market growth

The (Location) area is in great need of a family style restaurant. The selection of fast
food is large however; the area is limited on its family restaurant choices.
(Restaurant Name) nearest competitor, the (Near Restaurant To May Restaurant As
A Competitor) Restaurant is located over 5 miles away from the location. Further,
established in the 1970s the (The Competitor Restaurant Name) Restaurants
customers are older than the targeted family group (My Restaurant Name) focuses
on.

Market Trends

According to the National Restaurant Association, the top 10 trends for are:

Back to basics cuisine.

Sustainable seafood.
Nutritious kids dishes.

12
 Locally sourced meats and seafood.
Locally grown produce
Sustainability as a culinary theme.
Hyper-local items.
Childrens nutrition as a culinary theme.
Gluten-free allergy conscious items.
Farm brand ingredients.

Marketing strategy and implementation:

(Restaurant Name) will position itself as the premier home-style restaurant in the
(City Name). We will do this by providing quality home style meals, prepared with
quality ingredients at a reasonable price. Customers will enjoy the quaint
surroundings inside with the wood tables and checkered table cloths. Our restaurant
will provide a relaxed atmosphere and when customers walk in they will be greeted
by warm smiles and greeted just as they were arriving home.

Our customers will enjoy our standard menu fare, along with seasonal menus so
that we can better take advantage of cost savings and stay current with some of the
food industry trends.

At (Restaurant Name) we plan to be the premier restaurant to work for as well. We

believe that the restaurant industry is a great place to begin ones career or pursue
full-time. In fact, according to the Restaurant Association, nearly half of all adults
have worked in the restaurant industry at some point during their lives, and more
than one out of four adults got their first job experience in a restaurant. At
(Restaurant Name) we believe that our restaurant will provide job opportunities both
for the entry level applicant was well as for the part-time worker searching for
flexibly in job hours. We will pay our employees a competitive salary and believe we
can do so by meticulously keeping our records, including daily review of the Prime
Cost Report, and utilize Cost Accounting Systems, to prevent inventory shortfalls.
We will be proactive with our employees by scheduling regular performance
reviews, and provide bonuses and other incentives to motivate our staff. We will
also provide our employees with the most current training programs regarding safe
food handling, and worker protection.

13
(Restaurant Name) will also remain current with current industry marketing tends. In
addition to a website with our menu, map and driving directions, we will also have a
Facebook page and utilize other social media such as Twitter. We will offer a loyalty
club and birthday club which recent reports indicate increases earnings as much as
15%.

SWOT analysis

Strengths

Unique marketing plan

High-quality restaurant for families and a separate hall for
guys.
Established market, but new approach
Serve delicious dishes and new flavors
The price is suitable
Nice and comfortable place to meet your friends or family
gathering.
special hall for a job meeting or celebrating
Prime location with easy access.
Exceptional staff with the can do attitude.
Due to our small size, we believe we can provide exceptional quality by
hand selecting our market specials when compared to our larger
corporate competitors.
The same concept holds true in our staffing requirements, by hand
selecting our employees we will strive to offer unsurpassed service
when compared to our larger competitors.

Weaknesses

Recruiting and One branch only.

retaining quality Difficulty getting some products from the
employees.
local market.
Tight margins
will allow little wiggle room for error.

14
Opportunities

Little barriers to entry Strong partnership with

allows for immediate established charity
business opportunities.
Easily adaptable business model
Offer additional catering
Loyal brand customers
services.

Threats

Government mandates (restaurant 4 competitors at the

operation, food safety, and worker local level
protection at the legal level and health,
A lot of small cheap
sanitation, safety, fire at the local level).
dinner
Rising operating costs.

Building/maintaining sales volume

4P's

Products: Restaurant is primarily known for its lunch meal. Customers can purchase
other popular products like chicken and fish, desserts, and breakfast meals. This element of
restaurant marketing mix indicates that the firm innovates new products to attract more
customers.

Promotion: We will post posters in the main streets. We also make brochures and
business cards.

The restaurant promotes its products to attract more customers. This element of the
marketing mix defines the approaches used to communicate with the customers. The
restaurant uses the following tactics in its promotional mix:

Advertising, Sales promotions, Public relations and Direct selling.

Restaurant advertisements are the most notable among its promotion tactics. The
Restaurant uses TV, radio, print media and online media for its advertisements. Also,
uses sales promotions to draw more customers to its restaurants. Restaurant public
relations activities help promote the business to the target market. The restaurant uses
direct selling, such as for corporate clientele, local government or community events,
and parties. In this element of its marketing mix, the restaurant emphasizes advertising
as its main approach to promote its products.

15
 Price: The price is suitable for all different social classes.

The restaurant pricing strategy involves price bundling combined with psychological pricing.
In price bundling, the restaurant offers meals and other product bundles for a discount. In
psychological pricing, the restaurant uses prices that appear to be significantly more
affordable, such as $__.99 instead of rounding it off to the nearest R.S. This element of the
restaurant marketing mix highlights the importance of price bundling to encourage
customers to buy more products.

Place: Its located in Alsalmania Street beside King Abdul-Aziz University. A vital
business location full of business offices, buildings and there are three schools.

the restaurant will be distributed through a takeout delivery model where customers can
call in their order and come to the restaurant to pick it up, come into the restaurant,
place the take out order and wait for it to be completed, or come in and dine at the
restaurant.

What staffing is required? Produce an organization chart as an appendix.

Should any services be outsourced?

Business structure.

What financial system will be in place?

Financial system: Financial systems can help improve profitability and proven operational systems promote
consistently by using X-zero, Freshlooks and QuickBooks software to record financial query at the restaurant:

It will record sales, revenue and Expenses in a quick way and keep it organize and easy to access and
get record an information and control the inventory.

Risk register
Probab Impact
Risk Risk ility (1-3) Risk Control measure Contingency
Category Name (1- Score
3)
Employees The lake of 2 2 3 We will train our staff after Take decisive measures to
qualification hiring them. prevent the lake of an
efficiency of the staff.
Environment earthquake 3 1 3 By record waves from a major Provide the building with
earthquake on a seismic device earthquake proof materials.
in the earthquake in the work.

External Theft 1 1 3 Confirm the legitimacy of the Have strong security policies
source before giving out and procedures.
confidential information.

Internal Hardwar & 1 2 3 Providing the company with a Providing the company with a
software protection system. monthly protection and
failure maintenance system for the
equipment.

16
External Completive 1 1 3 Provide the customer with Revise the marketing plan
risk monthly offers.

Internal Risk
Risk Solutions
Identify and minimize the risk of possible fire
hazards in your operations and residence.
Remove highly flammable and combustible
materials and accelerants where possible.
Train and conduct fire drills for employees to
define who will do what to in the event of a fire.
Fire damage
Install, inspect and maintain appropriate warning
and extinguishing systems in residences, farm
buildings, on tractors, combines and around
mechanized equipment.
Keep appropriate fully charged fire extinguishers
on tractors, combines, and near all machinery.
Keep all heating devices and equipment clean and
in good repair.
Use only heating devices and equipment which is
designed for the environment in which it is placed.
Make certain that anyone operating the
Breakdown of equipment
equipment knows and follows applicable safety
and maintenance procedures.
Keep machinery clean and free of combustible
materials, particularly engine compartments
where machinery fires often start.
Offer mats for drying wet feet.
Clean floor often when it's wet out.
Display things so that they're easy to reach.
Make sure all displays are secure.
Customer injuries Stow power cords and extension cords out of the
way.
Light all stairways, halls, and outdoor areas.
Clean up spills and obstacles immediately.
Post wet floor signs.
Employees injuries Communicate health and safety policy to staff.
Assess the risks.
Deal with any hazards promptly.
Invite feedback from staff on safety
improvements.
Display safety information clearly.
Maintain comfort and cleanliness.
Provide first-aid supplies.

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 Meet fire safety standards.
Keep safety procedures updated.
Protect wiring by enclosing it in metal or conduit
pipe
Install and maintain lightning rods and grounding
cables under the supervision of a professional
contractor.
Electrocution
Make certain employees know how to disconnect
power in the event of an emergency.
Use only electric motors that are designed for the
tasks and conditions in which they are used.

Employees must wash and their hands properly.

Sick employees must not enter the kitchen.
Dirty or ill-equipped bathrooms must be cleaned.
Dirty utensils, plates and cups must be cleaned.
Overflowing garbage cans must be thrown out.
There will be weekly inspection.
Food poisoning
Food should not be left un-refrigerated longer than
2 hours.
Employees should answer questions how a food is
prepared or change/switch ingredients and be
willing to be flexible.
Suspicious-looking food should not be delivered.

External Risk
Prediction.
Natural disasters Forecasting.
Early Warning.
Make the best pricing.
Innovate your ideas and get more food ideas.
The branch must be in a good location.
Employ attractive staff as a more attractive
employer may result in a benefit of skilled
Competitors resources.
Promotion may attract customers.
Achieve a preferred position with your distribution
partners such as retailers.
Secure key intellectual property that is important
to current and future products.
Valuing Liabilities
Managing Liabilities
Government risk
Guarantee Fund
Further Reading and Resources
Rise in Food Prices Yield-enhancing investments.

18
 Trade policies.
Improving market transparency.
Reforming policies for grain-based biofuels.
Review stock policies.
Financing instruments.
Commodity exchanges.
Analysis investigates the link between these country risk
Economic Risks
measures and some more standard measures of risk.

Contracts:
A voluntary, deliberate, and legally binding agreement between two or more
competent parties. Contracts are usually written but may be spoken or implied, and
generally have to do with employment, sale or lease, or tenancy.

Termination contract:
Supplier contract: Contracts with food suppliers or paper product suppliers will
dictate the terms of when and how goods will be delivered to the restaurant. If the
supplier fails to provide the goods required, it may force to temporarily close the
restaurant or seek an alternate supplier. So any commitment failure the contract will
be terminated.

Inception contract:
Supplier contract: suppliers need to meets the requirements such as payment
terms, delivery times, quality of the goods and many other factors which will decide
would you do business with particular supplier again. And of course at the good
price which will make both sides satisfied.

Financial plan:

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The following sections outline our financial plan:

Required Cost of Start-Up

Profit and Loss
Cash Flow
Balance Sheet
Financial Ratios
Hourly Labor Costs
Weekly Sales Projections

Startup budget
Total startup costs will be $400,000, $200,000 of which will be contributed by the
owners and the remainder will be secured through a proposed bank loan.

Sources and use of funds

Profit and loss analysis

Cash flow

Balance sheet

Business ratio

Labor schedules

Vision: To serve happiness to our customers through delicious, quality meals and extraordinary
restaurant experience while working toward the greater good for our employees, community and
environment.

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Mission: To achieve and maintain such distinction in food and Drinks, service, restaurant atmosphere
and setting that the restaurant gains a first class reputation for gastronomy, gracious and informed
hospitality, comfort and beauty which draws new and repeat customers year after year.

To achieve the above whilst upholding staff policies and practices which promote a fair and positive
working environment.

To be aware of and act on our responsibilities as a good corporate citizen to: provide a safe, clean and
attractive place for guests to enjoy and for employees to work in.

Ensure ecologically sound management practices at the restaurant and in our surrounding.

Objective:

1. Maintain positive, steady, growth each month.

2. Generate at least $40,000 in sales per month.
3. Experience an increase in new customers who are turned into long-term customers.
4. Realize a growth strategy of one store per year.
5. To provide quality meals at reasonable prices with exemplary service

Short Term Goals:

Customer participation

Encourage larger groups to dine

Extend online presence & authority

Location recognition

Same quarter sales

Word of mouth

Long Term Goals:

Diner loyalty

Gaining competitive advantage in the region

Higher traffic for a broader range (booked and/or closed parties, large groups, birthdays, etc.)

Increased cooperation from suppliers & related business (liquor, food, kitchen supply stores)

Online authority translating to local market leadership

Year on year sales

Business details:

Our restaurant in location we have a beautiful view and good internal environment and
comfortable inside, outside Tables and a special area for kids to play and having fun. We offer different
delicious dish and many flavors and you can make your special order we offer the following beverage
and fizzy or fresh drinks that its price from 15 to 20 RS its depending on the size. We also offer 10
kinds of dessert such us Cheesecake, Cookies, Tarts, Custards, Ice cream, Apple pie, Apple crisp,
Cinnamon, Doughnuts and Sweet pies, its price between 20 to 40 RS. Our capital is 600,000 SR. We are
four partners so each one of us invested 150,000 SR, which sum to 600,000SR.we will take the
money from our families. Well hire 8 employees which are chef, three waiters, two cleaners, one
accountant, and a staff for purchase.

Business location:

21
The restaurant is located in Alsalmania Street close to King Abdul-Aziz University. We are targeting
Customers are people that dine in by themselves and Families such as a group of people, either friends
or a group of relatives dining together. It is the largest gathering for hall family. The three schools and
the employee offices and that many building are the best audiences for our restaurant and there isnt
any high-quality restaurant in that area.

As for the general size of the restaurant are from 20 x 60 SFT. It has two floors, wide area to handle as
much as customers in a beautiful dcor between light colors and wooden furniture, the second floor
will be for storage the materials and a small office for us to manage the business. We will open the
restaurant in January 2017, because we want to make sure that everything will be finished on time.
And we are still making the dcor and wait to receive the furniture and equipment at the end of
December, and we have to finish our legal business papers and license to run the business. If the
business succeeds and reaches our expectations, we are planning to open another branch after three
years to expand the business, in al Tahliyah Street in front of al Tahliyah center, it will be a great
location for my next restaurant branch.

Barriers:

1. There are special blends of Spices and new types of sauce which are famous our restaurant,
favored by customers but we cant find it in this country, we have a contract with another
country that supplies it to us.

2. A special coffee machine called the elegant Elektra belle poque coffee machine its features
6 programmable doses for coffee along with a manual override for discerning baristas.

Guiding Principles

1. Being Mindful of our Customers and our Staff Coinciding with our family values, we will treat both
our customers and staff in a better way.
2. Gratitude for all our customers and staff, employees, and vendors service our business would not
be here without them!
3. Our Service Provide the warm and friendly service expected from a family-style restaurant
creating an informal, comfortable environment which will make the customers satisfied and want
to return again and again.

Company description:

The (Restaurant Name) will be located (Restaurant Location). The restaurant will be
wholly owned and operated by (Restaurant Manager\s Name). The restaurant will
serve a variety of classic (Something from The Menu). The restaurant will all be
open weekdays and weekends.

The restaurant will be open 7 days a week with hours as follows:

Monday According to the task

Tuesday According to the task

22
Wednesday According to the task

Thursday According to the task

Friday According to the task

Saturday According to the task

Sunday According to the task

Saturday According to the task

Ownership:
The restaurant will be owned by (Owner Name). (Owner Name) began his restaurant
career at the age of 18 working in a quick-service foodservice operation and earned
his way through college as a server and bartender. After earning his degree, he
worked for a regional restaurant chain and an independent fine dining restaurant. In
these organizations, he held the positions of Assistant Manager and then General
Manager. (Other Owner Name) received her Culinary Degree from the Art Institute in
New York. After graduation, she was employed by a local chain restaurant and then
at a Five Star Hotel in California. (Other Owner Name) will be employed as the
Kitchen Manager. With the high turnover of help for startup restaurants, we will rely
on family to fill in where required until we are off the ground and making a profit.
Resource:

Physical Technical Human Financial Price

Recourses Recourses Recourses Recourses Recourses

23
 Tables. Special CEO. Our capital is Physica
Chairs. software to Customer 600,000 SR. Each l
Couch. record service. partnership Recours
Table-sets. customers HR invested 150,000 es: It
Fresh fruit informatio Maintenanc SR. cost
& n. e Manager. about
vegetables. All Accounts 420,000
Stoves. Microsoft Manager SR.
Dairy Office and Head Technic
Flour programs. of Chef. al
Kitchen- 3 Waiters. Recours
Towels. Purchaser. es: It
Soap. Accountant cost
Tissues. . about
Napkin. Chef. 35,000
Table HR SR.
covers. Departmen Human
TV screens. t. resourc
Radio and 2 cleaners. es: The
speakers. employe
es
wages
cost
50,000.

Financial objective:

This table and chart shows the net profit will grow each year which means that the restaurant is
successful and achieves the required gains, this was a great planning and good financial management.

ye Profit
ar

20 200,00
16 0

20 400,00
17 0

20 600,00
18 0

20 800,00
19 0

20 1,000,0
20 00

Company Name
Receipt NO.
Payee Name: Payee Name:
Address: Address:
City, ST ZIP Code: City, ST ZIP Code:

24
Date Description Amount

Subtotal
Tax
Total

B O O K I N G : Use the booking application to make online reservation in the restaurant.

Company name
ABC Hotel
LOGO
(Address)

(Email)

(Contact information)

Date Time
Room No.
Location
Reported by

Assigned To
Date Complete Time
Spent
Completed by

SHIFT IN- CHARGE SIGN

Job description: General Manager of Restaurant

Workplace: Texas Restaurant
Responsible to: set operating goals and objectives
assess staffing requirements and recruit staff
when needed
prepare and implement standard operating
procedures
manage staff performance in accordance with
established standards and procedures
ensure staff know and adhere to established
codes of practice
monitor adherence to health, safety and hygiene
standards in kitchen and restaurant
keep records of health and safety practices
ensure compliance with restaurant security
procedures
Responsible for: Chef
Job purpose including scope:
Proven working experience as a head chef
Excellent record of kitchen management
Ability to spot and resolve problems efficiently

25
 Capable of delegating multiple tasks
Communication and leadership skills
Keep up with cooking trends and best practices
Working knowledge of various computer software
BS degree in Culinary science or related certificate
Duties Responsibilities:
Plan and direct food preparation and culinary activities
Modify menus or create new ones that meet quality
standards
Estimate food requirements and food/labor costs
Supervise kitchen staffs activities
Arrange for equipment purchases and repairs.

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