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Business Plan
Yannela Pena
September 15, 2016
Bus110-M01
TABLE OF CONTENTS
Executive Summary………………………………………………………………………..page 1
Mission Statement…………………………………………………………………………..page1
Vision Statement……………………………………………………………………………..page1
Business Description………………………………………………………………………..page 2
Personal SWOT Analysis………………………………………………………………......page 4
Organization and Management Plan……………………………………………………...page 4
Market Strategy Analysis. Industry Analysis……………………………………………...page 5
Business SWOT………………………………………………………………………...…..page 6
Target Market……………………………………………………………………………....page 7
Marketing Mix……………………………………………………………………………...page 8
Promotion Mix……………………………………………………………………………...page 9
Financial Plan…………………………………………………………………………...….page 10
Conclusion…………………………………………………………………………………..page 11
Bibliography………………………………………………………………………………..page 12
Executive Summary
Restaurants can increase approximately 54 % in revenue each year. If they offer good services and
good quality and foods. Other way is offering delivery service for people that do not have time to
pass the restaurant to pick up their foods. My estimated revenue is 237,600 annually. My
restaurant’s motto is “Good Quality Food at a Low Cost”
Mission statement
The reason why I am in business is because I want to be my own boss and offer people all the
ethics that are involved in a business and in this case in a restaurant. My only purpose is to give
the best customer service possible and offer an excellent quality in foods and beverages to my
customer. What inspired me to open a restaurant was that I always go out to eat because I do not
have enough time to cook and I believe that people here in New York City are always busy for that
reason my business could be a successful business.
Vision statement
Short term goals
My short term goals is to open my own restaurant and be prepared enough to offer the best
services.
Treat my employees with all the ethics codes and leave them satisfied.
Sale approximately 100 lunches per day.
Long term goals
Redecorate the restaurant once a year to keep people attracted.
Add new kind of food to the menu of the restaurant.
Expand the business to another city in a time period of three years.
Restaurants have several regulations, an example of that is food storage.
Food must be stored separately and labeled by date received. The first items
received must be the first items used. The facility must also have a working thermometer, and
refrigeration must be below 40 degrees Fahrenheit. Anything above 40 degrees allows bacteria
to grow.
Another example of restaurants regulations is, employee’s cleanliness. Employees are expected to
