Location and key operational features
The idea associated with the business is to open a Restaurant in United Kingdom. The restaurant will focus on providing quality food and beverages to the customers in UK. The business will be named as Café Jake. the business primarily focuses on creating a friendly atmosphere which will provide food and beverages to the targeted customers across the region in a fashioned manner. The primary concern of the business is always connected to the food quality and cleanliness which will allow it to attract the customers towards the business. The founder of the business is Jack Anderson who has experience in the field of retail management (Calafell Albó & Fernández Blanco, 2018). Further, it can be also apparent that the use of good quality food will be the primary driver behind attracting the customers towards the restaurant. The following section of the report will discuss location, operational features, key people, roles, skills and attributes, customer segments and characteristics related to the business operations.
Location and key operational features
The business will be situated in Leeds, Yorkshire which is a crowded place with several customers. After the covid 19 pandemic, it is evident that the customer concentration in the location which will improve the business potential and growth. Further, the firm can attain financing requirements from the external businesses and can attain record growth in no timeframe. Further, researchers have found that this place is one of the most affordable locations which will allow the firm to launch the operations in the smaller timeframe. To keep the local talents within the business, the business must ensure that it is investing significant amount of funding on talent and acquisition (Ponjoan Jiménez-ridruejo, 2018). The key operational features related to business are given below
Several eateries have undocumented processes and procedures that are carried out in a casual way. This is evident when an experienced employee instructs a new hire while overlooking crucial procedures, processes, or etiquettes. This is an example of poor restaurant operations management that should be prevented by using an operation manual. Documenting and enforcing processes can assist to reduce mistakes and improve service standards, as well as offset long-term expenses by lowering staff turnover. When new employees are made aware of all of the best practises and standards that comprise the restaurant experience, they are far more likely to succeed (Mohd Nor etal., 2021).
Many restaurant service management efforts aim for better customer experience. One of the most efficient methods to achieve this aim is to increase the operational efficiency of your back-of-house and front-of-house workers by providing them with appropriate tools. An integrated vendor management tool can assist you in digitising vendor bills and comparing each invoice to the actual supplier contract conditions and orders. A good back-office system will automatically provide vendor scorecards that monitor quality of service, contract compliance, fill rates, and product quality (Bala and Verma, 2018). Furthermore, it assists restaurant operators in reducing administrative costs and improving the procure-to-pay cycle by directing all suppliers to a centralised system where they can self-manage their receivables, order counts, and other information.
Key people
Key people
The business operations of the restaurant contain two areas of operations: front of house and back of house. The front of house represents the areas that the restaurant will have access and consists of dining hall, bar and other places. The back-end area includes the restaurant, kitchens as well as storage space. The business will have to hire the following key staffs for their restaurant in order to keep its operations running fluently:
- Restaurant manager of the business consists of general manager and the assistant manager.
- The bar manager will be appointed to receive the order that comes from the customers.
- The bartender will be under the supervision of the bar manager serving the customers
- The host will greet the customers towards the restaurant (René, 2019).
- The server will be appointed to become wait staff and shows guests to the table.
- The busser will be appointed to do the table clearing operations
- The runner will be appointed to work co ordinately with the servers
- The cashier will be appointed by the business to maintain cash balance of the business.
- The head chef will be appointed to lead the kitchen and the staffs
- Cooks and dishwashers are appointed to assist in the overall cooking and cleaning.
Roles
The restaurant manager will handle the operations of the restaurant at the managerial level and will check for incoming orders and manage table and reservations. Further, the manager will focus on making essential business decisions in relation to administration, marketing strategy and operations related to the business. The bar manager will handle the quality of foods and services with the restaurant and will make sure that the orders placed at a bar are improving the food quality. The bartender will be able to tell their customers about the drinks and their quality. The server will ensure that the food preparation is reaching to the clients. Servers should be able to prepare the food and reduce the burden of services. The busser will set up the table clearing and will be able to understand whether the necessary crookery and cutlery is in place (Chernev, 2020). Further, the runner will ensure that the food that has been prepared are in line with the kitchen counter. The cashier will ensure that the cash received from the customers are in line with the kitchen staffs. The chef will ensure creating menus for the customers that they will love and will ensure that the kitchen is providing healthy foods in proper supervision. The cooks will be one of the most essential people who will be in charge to the operations of the station chef, sous chef and executive chef. Cook ensures that the foods that is being prepared within the kitchen are enjoyed by the customers.
Skills and attributes
The business owners and individuals will have to develop effective communication skills between the staffs and managers which will ensure clear understanding of business objectives efficiently. The use of interpersonal skills is essential for the business which will be required for the business to develop good relations with the staffs and customers. Further, the use of interpersonal skills can allow the business to improve customer attraction towards the business. The business owners must be also creative and work consistently with the chaotic environment. Despite of set of difficulties, the organisation will always have to show resilience towards the changing corporate environment (Lee, 2018). The managers should be always resilient in difficult corporate environment. The difficulties related to the business are also needed to be handled flexibly in order to survive in the corporate environment. The manager will have to create great attention to detail which will ensure that it can avoid future mistakes. The restaurant manager will have to create a digital checklist which will allow it to process data into statistics.
Roles
Customer segments
The use of customer segmentation will allow the business to increase its sales and meet the needs of its customers. Further, the use of customer segmentation will allow the business to improve its open rates as well as foster continuous engagement process. The use of customer segmentation strategy will allow the business to stand out from its customers. The customers of the business are segmented into the following:
- The first segment of the customer is teenager or college goers who regularly visits the restaurant for refreshment. Focusing on the segment will allow the business to reward its loyal customers and thereby will be able to improve its customer attrition.
- The second customer segment will be focused on the local customers who likes to visit the restaurant on a regular visit to improve the particular demographic within the region
(Chua etal., 2020). - The business can also segment the client on the basis of menu preference. Some customers like premium foods and beverages while others love coffee and diet foods.
- The business can also segment the customers on the basis of who have or have not reviewed the restaurant.
- The business must have to recognise the dormant customers who is dining in the restaurant for once and are not returning to the restaurant for a long time.
Characteristics
To build a successful restaurant in the community, the following set of characteristics will be needed to be adhered to
- The business will have to provide tasty food which is appropriate for the price point for the customers and the market. The business has to ensure that it is benefiting the customers.
- The business will have to offer ranges of beverages to its customers for different tastes. The use of good service and efficient management will ensure that the clients are coming back to the business and are satisfied with the business operations (Lestari and Famiola, 2021).
- The atmosphere related to the business needs to be hospitable and are friendly. If the music is appropriate within the restaurant, the business can avoid distracting behavior and make unnecessary noise.
- Location also plays a crucial role in the development of the restaurant growth. Without establishing the business in Leeds, the business will not be able to focus on customer orientation.
- Management skills are also essential for the business without which the business cannot be able to understand the price point of the product as well as will not be able to improve the customer satisfaction levels.
The financial analysis of the section is denoted below which will evaluate whether the firm has been able to improve over time or not.
The cash flow forecast of the analysis denotes that the closing cash balance of the firm has been increased over time. Increase in cash balance or positive cash balance indicates that the firm will have significant amount of cash over time and will be able to pay off its existing obligations in no time.
The profit and loss statement of the firm states that the firm has significant opportunity to earn significant amount of net profit over time as well as indicates that the firm has been able to control its costs and will be able to provide products and services at a competitive price than its competitors. High profitability indicates that the management of the firm is efficient and is focusing in reducing costs of operations related to the business.
The break-even analysis of the firm indicates that the firm will have to achieve a sale of £943,549 in order to reach its break even where no profits or loss will occur. Further, it is also evident that the contribution margin of the firm is 71% denotes that the firm has enough cash to cover up its overhead expenses as well as fixed costs associated with the business.
Conclusion
On a concluding note, it can be noted that the use of strategic marketing program can allow the business to improve the overall market reach efficiently. The business concept is to create a restaurant in the United Kingdom. The restaurant will focus on offering high-quality cuisine and beverages to consumers throughout the United Kingdom. Café Jake will be the name of the company. The company’s primary goal is to provide a welcoming environment in which to serve food and beverages to targeted clients around the region in a traditional manner. The company will be based in Leeds, Yorkshire, which is a busy city with many consumers. Following the Covid 19 epidemic, it is clear that client concentration in the locality will boost company potential and development. Furthermore, the company can obtain finance from outside sources and achieve record growth in a short period of time. Customers’ preferences will need that the company provide a variety of beverages. Good service and effective management will guarantee that clients return to the firm and are happy with the company operations. Location is also important in the development of a restaurant’s expansion. The firm will be unable to focus on client orientation until it is established in Leeds. Management abilities are also required for the business; without these, the company would be unable to comprehend the price point of the products and will be unable to raise consumer satisfaction levels.
References
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Calafell Albó, B., & Fernández Blanco, I. (2018). Business plan: the creation of an inclusive hostel.
Chernev, A., 2020. The marketing plan handbook. Cerebellum Press.
Chua, B.L., Karim, S., Lee, S. and Han, H., 2020. Customer restaurant choice: an empirical analysis of restaurant types and eating-out occasions. International journal of environmental research and public health, 17(17), p.6276.
Lee, S.M., 2018. The influence of the experiential marketing factors of restaurant on the brand image, satisfaction, and customer loyalty: Focused on restaurants in complex shopping mall. Culinary science and hospitality research, 24(2), pp.112-118.
Lestari, K.W. and Famiola, M., 2021. Innovation of Business Model to Expand New Revenue Stream and Exploring Willingness to Pay in Café, Restaurant, and Business Sector to Waste Logistic Service in Urban Area: Study Case of NYAMPIH. Malaysian Journal of Social Sciences and Humanities (MJSSH), 6(7), pp.350-359.
Mohd Nor, N., Muis, A., Zaidi, K., Ruzaidi, N. A., & Shukri, M. S. (2021). Business Plan: Sunset’s Restaurant (Food and Drink Menu).
Ponjoan Jiménez-ridruejo, A., 2018. BibApp, Creation and development of a business plan and design of an application for libraries occupancy (Bachelor’s thesis, Universitat Politècnica de Catalunya).
René, A.O.N., Tanizaki, T., Shimmura, T., Fujii, N. and Takenaka, T., 2019. Multi-agent simulation-based analysis for restaurant service. Procedia CIRP, 79, pp.673-678.
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