Only counter service will be offered to keep labor costs low.This will also keep the dining costs reasonable for consumers—self-service with no tipping expenses.Foods will come from local and regional suppliers whenever possible, with a preference for organically grown products.Tags: Www.Free-Essays.ComTeam Building Essay PaperWebsite For Thesis WritingDbq Essay War 1812Gcse English Literature Poetry EssayEssay On Behaviour In ClassTuition Rise EssaysIn School Suspension AssignmentsClosing Paragraph For Scholarship EssayEssayez Gourmet Catering
The following plan outlines the strategy the Diner will develop to cater to the growing Timbuktu community in the face of strong competition .
John Doe has worked in food service for over 17 years.
Future plans include expanding the bakery line, increasing over-the-counter sales (e.g., packaged loaves of bread and whole pies), possible downtown and university delivery, and a continuing effort to become more proficient in carryout operations.
Based on projections by the Institute for Public Policy and Business Research at the University of Timbuktu, the Timbuktu population is expected to grow 5-7% in the next five years, during that time, downtown Timbuktu will continue to provide a unique, vibrant, shopping and entertainment center for this region.
In increasing numbers of single households and dual earner households with limited time for food preparation, many consumers are seeking fast, nutritious meals.
College students, another large group of consumers for American Diner, are well-known for their appetite for quickly prepared good food.
Adopting a 1950s theme, the American Diner intends to serve traditional foods, such as fruit pies and cobblers, freshly baked breads, pot pies, and other "home-cooking" with an eye toward health.
The two proprietors, both experienced restauranteurs, intend to draw on their extensive food service backgrounds as they launch their new business.
In 1984, he established the popular and successful downtown restaurant, Paris Cafe, and as owner, was involved in all aspects of its business for six years until its sale in 1990.
Jane Smith was instrumental in the planning and start-up of The Watering Hole one of Timbuktu's most popular bar/restaurants.