Running head: BUSINESS PLAN

Business Plan
[Name of Writer]
[Name of Institution]

Business Plan 2
Review and Outline of Current Business And Objectives
Profile
The X restaurant will be located in London. The restaurant will be wholly owned and
operated by Jeff and Betty Wright. The restaurant will be having 86 seats and offerings of family
food style and services (Abrams, 2003). Roasted chicken, pot roast, steaks and pork chops along
with classic hamburgers, wraps and generous salads are all on the menu. Restaurant will be
opened 7 days a week for the customers. (Abrams, 2003).

Business Characteristics
The Wrights will be leasing a 3,400 square foot space located in a borough of London.
The location was previously utilized as restaurant near to shopping center. Its a crowded area it
will be a positive area to attract more customers. The start-up cost of this restaurant will be
363,000. Majority of the expense is of the furniture and equipment which is 110,000. The
sales projection is assumed to about 1700 customers per week resulting in the weekly sales of
19,777. (McKeever, 2001).

Revise Business Plan

Prepare Business Plan

Making an industry arrange for that layout your eatery and how you plan to profit
making, will demonstrate the credit official you mean by business (McKeever, 2001).

Market Position

Business Plan 3
The restaurant have a normal limit of 86 clients and it is the business' objective to fill all
the seats and have everything for everybody consistently on the menu .The clients are on both
altered constrained earnings and look for a worth/value sort of administration. It is in this manner
the eateries goal to address these issues and longings and this will help with enhancing deals
inside of the consequent years. The restaurant will stay concentrated on the changing client needs
and change the menus appropriately (Glanz, 2007).

Pert Chart for project plan

Promotion
The business basically depends on commercial as a method for advancing its items and
administrations. X restaurant makes adverts on table tents, daily papers and leaflets. There are
additionally in-house visit for the clients (Lombardi, 1994). The nearby media will be utilized
occasionally to achieve a substantial number of clients. The utilization of table tents and
pamphlets are viewed as the least expensive however are unrealistic to get to a vast group of

Business Plan 4
onlookers.

Implementation of the business plan

Industry Trends
Contemplating industry patterns is one of the initial phases in directing a business
examination. It will help you perceive opportunity and dangers in the business that may
influence your profitability (Lombardi, 1994).

Market Activity
The changes in restaurant business will help make new market for potential clients,
addition piece of the pie in and reacting to changes in business environment, build productivity,
set up neighborhood office, acquiring new clients, development of business and enhance
organization's picture which will be accomplished easily by implementing the plans (Lombardi,
1994).
Implementing plans for X restaurant will meet the accompanying arrangement of targets:
Achievement of organization's target which incorporates boost of shareholders riches, Fulfill its
development naturally, accomplishing client's prerequisite, for example, simple access to our
stores and great service to client (Glanz, 2007). Possibility studies have been embraced after
definite natural examination and additionally advertising investigation to determine whether it
will fit their business procedure which is separation center (McKeever, 2001).
.

Business Plan 5
References
Abrams, R., & Abrams, R. M. (2003). The successful business plan: secrets & strategies. The
Planning Shop.
McKeever, M. P. (2001). How to write a business plan. Nolo.
Glanz, K., Resnicow, K., Seymour, J., Hoy, K., Stewart, H., Lyons, M., & Goldberg, J. (2007).
How major restaurant chains plan their menus: the role of profit, demand, and
health. American Journal of Preventive Medicine, 32(5), 383-388.
Lombardi, D. J. (1994). Chain-restaurant strategic planning. The Cornell Hotel and Restaurant
Administration Quarterly, 35(3), 38-40.