ITAMEXILAN RESTAURANTItalian and Mexican food

By Krishna Polasani

Products Offered AS Italian Food

• Pasta• Pizza• Bread

• And many more!!!!!!! Just look at our menu

Products Offered As Mexican Food

• Chimmichangas• Tacos• Burritos

Demographics of Customers

• This is going to be a very rich five star restaurant. • The average price of a dish is only $98.64.• Sodas are just $10 each• I think the best ages for customers are from 18

and above. • The education does not matter.• The income does not matter. All you have to do

is pay the bill.

Employees Needed

• We will need about 100 employees.• Description of education: Need to pass college or be in

college, Willing to work hard and will receive a good paycheck. You will have to be 18 to work and experience is not required.

• These are some of employees below.

Marketing Activities

• Text Message to a AT&T customers• Group on Facebook• Pamphlets• Business Cards• Just wait and see the other amusing ways we

will amuse you with ways of advertizing

Business Plans

• InstructionsStep1• Clarify your concept and put all the proposed details--from decor to dessert choices--in writing. If you can't write about them, they need more thought. Step2• Investigate the regulatory requirements, both city and state. Prepare for a plethora of paperwork, including byzantine building codes with regulations covering everything from kitchen exhaust systems to interior finish

requirements. Step3• Find an ideal location. Do a demographic study of the surrounding area. Research the amount of foot traffic and the availability of easy parking. Then negotiate a lease you can afford. Step4• Plan your menu early in the game. Kitchen layout and equipment purchases depend on it. Reduce your equipment costs either by purchasing used equipment or leasing new. Step5• Find the funds. Write a detailed business plan and consider forming a small private corporation or starting a limited partnership. However much money you think you need, raise more. Many restaurant consultants blame the

high rate of new restaurant failures on undercapitalization. Step6• Allocate the available space. Remember that in addition to dining and kitchen areas you'll need room for dishwashing, storage, bathrooms and administrative work. Step7• Plan the layout for the dining area. Step8• Keep the kitchen layout focused on efficient, safe food preparation. Ensure that there is sufficient light and ventilation, as well as enough space so that cooks,servers and dishwashers are not bumping into one another at the

busiest times. Step9• Don't neglect the graphics. From the exterior signage to the look of the menus. Step10• Pay attention to lighting design. Focus dramatic light onto the tables to highlight the food, and complement it with glowing atmospheric light to make the customers look good. Step11• Research and develop the menu. Taste-test the recipes repeatedly until the kitchen can achieve consistency. Remember that the food also has to look good on the plate. Plot out your menu pricing strategy. Have the final menu

proofread before sending it to the printer. Step12• Decide whether to offer full bar service. Apply for a wine and/or liquor license. Step13• Select and train the staff. Look for enthusiasm as well as experience. Allow ample training time before the restaurant opens. Remember that the person running the front of the house is as important as the person running the

kitchen, and great service is as important a factor in winning customer loyalty as great food. Step14Designate a core of trusted employees to supervise storage areas carefully. Stress that they must check in all deliveries and audit the food inventory frequently. Step17• Pass your opening inspection by a food safety specialist with your local health department, along with a plumbing inspection. You'll receive a permit to operate, which will be reviewed yearly. Step18• Open your doors and welcome hungry diners.

Continue Business PlansStep6• Allocate the available space. Remember that in addition to dining and kitchen areas you'll need room for dishwashing, storage, bathrooms and administrative

work. Step7• Plan the layout for the dining area. Step8• Keep the kitchen layout focused on efficient, safe food preparation. Ensure that there is sufficient light and ventilation, as well as enough space so that

cooks,servers and dishwashers are not bumping into one another at the busiest times. Step9• Don't neglect the graphics. From the exterior signage to the look of the menus. Step10• Pay attention to lighting design. Focus dramatic light onto the tables to highlight the food, and complement it with glowing atmospheric light to make the

customers look good. Step11• Research and develop the menu. Taste-test the recipes repeatedly until the kitchen can achieve consistency. Remember that the food also has to look good on the

plate. Plot out your menu pricing strategy. Have the final menu proofread before sending it to the printer. Step12• Decide whether to offer full bar service. Apply for a wine and/or liquor license. Step13• Select and train the staff. Look for enthusiasm as well as experience. Allow ample training time before the restaurant opens. Remember that the person running

the front of the house is as important as the person running the kitchen, and great service is as important a factor in winning customer loyalty as great food. Step14Designate a core of trusted employees to supervise storage areas carefully. Stress that they must check in all deliveries and audit the food inventory frequently. Step17• Pass your opening inspection by a food safety specialist with your local health department, along with a plumbing inspection. You'll receive a permit to operate,

which will be reviewed yearly. Step18• Open your doors and welcome hungry diners.

Goals

• Short TermGet the restaurant startedHire Employees• Long TermBe the best restaurant in Cary, NCWin prizes for our restaurant

Competitors

• Olive Garden• Macaroni Grill• Case Gallarado