Business plan

BUSINESS PLAN

1. Nature and objectives

It’s a commercial establishment or eating house, more precisely a Peruvian food restaurant, named “El montonero”. The management and the general administration of the house are compatible with my experience in the sector as a waiter and receptionist in hotels and restaurants and also with my formation in business and languages.

Thebusiness will be structured in two mains divisions: a general financial direction and a managerial one implied in the current management on place (logistics, public relations, publicity, etc)

My visions is to offer a high qualified service in Peruvian gastronomy, based on natural and original and imported grocery store as well as on the original cookery, great food with no competition ,personalized services under a new label well publicized, responsible senior management and with a long term of activity, with clean and quality . Also, I think of providing an entire dining experience that exceeds the expectations.

The objective is to open a profitable restaurant and successful unit in which to apply strategies of management with a crew to back me to obtain theseobjectives:

1. Provide high quality Peruvian food and a service on a location that is ready to receive.

2. Each person could work as a team member with clear goals to expand reputation. A management that treats every employee equally. Each employee will love to come to work to” EL Montonero” and earn good money.

3. Combine my own experience with innovative marketing strategies to produceshort term results.

4. Maintain labor costs and food stable and consistent with a projected 10 % growth in the first 4 years.

5. Become the first dining Peruvian restaurant in the 15th block.

2. Personnel

The business will employ a well trained and experienced staff of cookers, waiters, and other employees in a number of 8 for a room composed of 15 permanent tables.The quality personnel will keep the restaurant cleaner; give better service and stay employed longer in an ambience of friendly cooperation, in other words friendly managers hand in hand with a friendly crew.

3. The product and the market

In Paris, the market of international food is vigorous at any time. There are 88 870 restaurants in the city, with an annual revenue of 54,5bn,employing near 500 thousands workers. But concerning the Peruvian restaurants there is a large gape waiting to be filled. There are no more of 10 Peruvian restaurants but any of them is completely satisfying for a gourmet city with a huge number of clients belonging to a younger generation attending every night to different international restaurants no matter the weather. It will be relatively easyto gain a place among the other restaurants already working thanks to a publicity campaign by radio, news papers and specialized magazines, internet reservations, especial invitations, aiming at a large scale of clients with no distinctions of age and nationalities. At my business, all management, crew personnel, supervisors, vendors, design people, family and friends, new hires will put forth allthe effort to guaranty a good opening and on-going operations.

” El Montonero” menu has to offers 30 plates and 10 specialties in chicken and seafood along with an assortment of appetizers, salads, an interesting variety of mixed drinks beers and wines (local an imported ones), cocktails, and desserts to complement each meal. A simple and daily menu is offered based on freshingredients, imported groceries and top quality French meat.

Among the purveyor will be Tang Bros., Auchan, Paramount Liquor, Coca-Cola, Backus Co., Allen foods.

A fun children menu for ages 8 to12, will be affordable with special conceived cartoons and envelops to mark favorite food.

It’s possible to improve existing dishes and to develop new menu items that appeal to today's...