Marketing Strategies for Restaurant

Concept

Every type of business has its specificities and its vicissitudes. But when it comes to restaurants, I think the thing is even more peculiar, which may explain this incredible failure rate. Restaurant business today enjoys great popularity among investors. The restaurant that we are planning to open would be based in New York. Our restaurant will primarily based on serving beverages, but we are not limiting our market and want to serve quality food as well. The location would be in a food street, which can be considered a major factor of attractiveness, because the environment will be provided with accessible parking area, food court, HVAC, security, cleaning of common areas, and it offers good trade, entertainment, services and social interaction.

The operation will be daily scheduled service from 12 pm to 2am, giving different choices of hot dishes, including fast food (pizza, burgers, pastas), trimmings and accompaniments, and desserts, soft drinks, and most importantly, cold beer, tequilas etc.. On a roughly estimate, determining the size of future investments in the catering business, experts recommend to proceed at the rate of $1,000 per meter square of space. With the right approach to management, if all goes according to plan, within four months after the opening of your business, revenue growth will start to increase. A year after (this is the average payback period of the restaurant) you will start to make a profit. Minimum profitability in the business is 20%, the average about 25%, and in case of success, it can reach 50-60%.

This paper will discuss the elements related of the aspects of management that need to understand and learn, and learn about the response pattern of how to effectively run the Restaurant business. With respect to information relating to the preparation of this project were considered data obtained from various suppliers and observances informal interviews with managers and / or owners of some restaurants city (Kwallek, Lewis and Robbins, 1988, 123-128).

Executive Summary

This report is based on the marketing strategies for pub/bar/restaurant business based in the United States of America. Influenced as emergence of networks of fast - food in New York, a new market began: the self-service restaurants for food. Today, there are already 800,000 establishments offering various options meals away from home, from simple snack, to more sophisticated restaurants. Despite the great dispute in this sector, the figures are still encouraging: the market for food away from home rose 11% in value and 5% in volume in 2004 compared to 2003.

Our restaurant will be different from the other competitive brands and focuses on both the beverage service and the food service on an equal level. In the current industry there are conventional bars which have every limited amount of food items and the majority of the products are only alcohol beverages. In the current US restaurant industry there is a substantial demand for food and beverage service from the majority of the national population, the reason for this high demand can be attributed ...