Restaurant Business Plan

Paper Summary:

The paper asserts that many restaurants fail in their introductory stage because of a lack of planning. The paper discusses the need to plan issues such as managing staff, capacity management, pricing strategy and customer service. The paper includes a table of projected earnings and of operational expenses and net earnings.

From the Paper:

"Simply knowing what a dining experience should be like is not enough to start a restaurant. There must be a strategic reckoning of competition in terms of what can be added and avoided based on current business models. "Having a restaurant can be exceedingly rewarding but, in its own way, it's like wanting to be a brain surgeon... I've had a brain all my life, but that doesn't mean I can become a brain surgeon tomorrow. I also go out to eat a lot. That doesn't necessarily mean I can run a restaurant." (Quirk et al., 1978). The reason that so many restaurants fail in their introductory stage is that their owners have not planned sufficiently."

Sample of Sources Used:

• Quirk, Neil P., Lukowski, Robert F., and Dante M. Laudadio (1978). Restaurant Site Selection. http://www.msue.msu.edu/imp/modtd/33319733.html.

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