Creating a Business Plan
Overview
Opening and operating your own restaurant can be an exciting and rewarding business venture. For this assignment, you will design your own restaurant concept utilizing the knowledge you have gained so far in this course. Go to Census.gov to research demographic information and maps for the location of your restaurant.
Write a 6–8 page paper in which you:
Create a concept or theme for your restaurant.
Identify the key aspects of your concept or theme, the ownership type, and the restaurant type.
Provide a rationale for your decisions.
Outline the business plan for your restaurant.
Include a description of your company, basic market analysis, management structure, and financial risk assessment.
Provide support for each aspect of your business plan.
Identify the location of your restaurant and examine the major
advantages and disadvantages of this location for your restaurant
concept or theme.
Include pertinent demographic information from the United States Census Bureau website to justify your chosen location.
Outline the restaurant’s menu. Specify both food and beverage options, and include a sample layout of your menu in the report. Provide a rationale for your food selections.
Determine the layout and equipment for your restaurant’s kitchen.
Demonstrate the strategic manner in which the kitchen layout and chosen equipment adequately support your menu choices.
Use at least three sources to support your writing. Choose sources that are credible, relevant, and appropriate. Cite each source listed on your source page at least one time within your assignment. For help with research, writing, and citation, access the library or review library guides.
This course requires the use of Strayer Writing Standards. For
assistance and information, please refer to the Strayer Writing
Standards link in the left-hand menu of your course. Check with your professor for any additional instructions.
The specific course learning outcome associated with this assignment is:
Outline a plan for a restaurant, including the concept, business plan, location, menu, and kitchen plan.
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