Restaurant Business

Restaurant Marketing Plan

Neon Memories Diner

Marketing Vision

Neon Memories Diner is a place for family togetherness organized around a common love of the traditional American diner and the simpler times of the '50s and '60s. Neon Memories Diner transcends a typical theme restaurant by putting real heart into customer service and the quality of its food, so that its unique presentation and references to times past are just part of the picture.
Goals

CEO's Goals:

* Reduce shift management time to 25% of time, devoting the remainder to marketing direction and strategy
* Devote at least two hours per day to marketing activities

marketing Goals:

* Achieve revenue of $1.8 million per year in year three
* Open a second restaurant in 2013

Strategic Goals:

* Become the top family restaurant in Whoville by end of year three

Tactical Goals:

* Implement Neon Points customer loyalty program
* Implement customer feedback system
* Implement staff incentive system of monthly bonuses
* Create Facebook page to extend website
* Hold 24 theme nights over the next year

Purpose

Neon Memories Diner seeks to create a comfortable, fun environment that brings the older generation back to the simplicity of the '50s and '60s, while letting them share it with their children and grandchildren. The marketing exists to create and strengthen bonds across generations, with the tradition of American diner fare and culture as a touchstone.
Picture

A new customer is often referred to Neon Memories Diner by an existing customer and visits the website to check it out. There he finds images of the type of frestaurant he thinks his family would enjoy. He visits with his wife, and they are is excited by the ambiance, attention to the details of the era and the quality of the food. This inspires them to invite their children and grandchildren to the restaurant the next time they are in town.

Throughout these visits, the customers will be treated carefully and respectfully by servers and staff, who always have smiles on their faces and stop at nothing to make sure the customers are happy. This includes the cleanliness of the restaurant, the authenticity of their uniforms, and their behavior with customers.
Gap Dashboard

As many of the key personal, marketing, strategic, and tactical goals as possible will be tracked through the use of the Gap Dashboard. Those that are not represented here (such as some tactical goals) will be tracked based on the schedule for development in the Milestones table. On a quarterly basis, the key marketing metrics will be entered into the Gap Dashboard to judge actual results against these goals.

Personal goals relate to limiting the CEO's time spent as shift manager and increasing the time spent on marketing activities. The primary marketing goals are to maximize revenue of the Neon Memories Diner and reserve cash for the opening of an additional restaurant under the same brand in 2013. The strategic goal of becoming Whoville's number one family restaurant will be measured by press mentions as a key indicator, but will be based on the rankings in the Whoville Post's annual restaurant review. The restaurant is currently at number five. Tactical goals that can be measured quantitatively are represented here.
Gap Dashboard
Year 1 Year 2 Year 3
Personal
Shift management time 852 500 500
Hours of marketing work 470 500 500

Business
Revenue $1,436,332 $1,781,567 $1,849,786
Cash reserved for new restaurant $186,917 $295,665 $332,661

Strategic
PR mentions 171 291 300
Ranking in Whoville Post Annual Restaurant Review 5 2 1

Tactical
Theme nights held 18 24 24
Neon Points awarded 520,451 890,783 924,893

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Restaurant Business Plan

Mediterranean Restaurant Business Plan

On The Water

Executive Summary
On the Water is a new Mediterranean restaurant on the Sunset Strip. On the Water will target both fun-seeking as well as sophisticated diners looking for good food in a fascinating atmosphere. On the Water will seek to earn 85% gross margins through an innovative setting, a wonderful menu, and an experienced restaurateur.

The Market

On the Water will be targeting locals and tourists who are active restaurant seekers. There will be a special focus on young adults with $15K-$60K of income looking for good food and a great time. In addition to the young adults with money to spend, On the Water will also be targeting adults and tourists known to frequent Sunset Blvd. The general demographics are males and females ages 20-50 with some or all of a college education. In addition to local Hollywood area people, On the Water will also serve party animals from neighboring cities and tourists.

Historically, if there is a dip in the general economy, the restaurant industry is usually effected far less that the overall economy. To some degree this is because of people's perception that food, regardless whether it is from the grocery or a restaurant is a fundamental necessity of life and spend accordingly.

The Service and Products

One thing that is always consistent with On the Water is their impeccable service. All server staff hired have extensive experience and all go through three weeks of training, ensuring benchmarked customer service. On the Water's services are all delivered in their extraordinary atmosphere which includes a comprehensive art and culture collection from Mediterranean Europe. This provides an authentic surrounding that at times seems to distract everyone as they analyze the wealth of artifacts on display.

The menu is Lily Valdivia's pride. It is a culmination of over 20 years of cooking. The menu contains traditional favorites such as hummus, baba ganouj, and tabouli. These favorites are differentiated through the use of the freshest organic ingredients. Most people are not aware of how much better the items taste when they are prepared with the freshest ingredients and made with love. Other menu items are kebobs, chutneys, flat breads and desserts. Everything is fresh, homemade, and prepared daily.

Management

The restaurant is led by Lily Valdivia, an industry veteran. Her restaurant experience began 12 years ago as a server. She quickly moved up to fine dining serving where she perfected her formal, customer-centric serving approach. For the last five years Lily has been the manager at a European restaurant with over $2.5 million in annual sales. As mentioned earlier, Lily started cooking 20 years ago as a child in Greece. Lily came from a large family and it quickly became her responsibility to cook for the entire family. Her mother, who had three generations of traditional recipes, trained her. Lily quickly mastered these and began experimenting with her own dishes. The feedback from her family was always very positive. She knew one day she would have to parlay this skill into a business opportunity.

On the Water is forecasted to reach profitability by month two. Sales are forecasted to reach $1,785,000 by year two and grow to $2,345,000 by year three. We forecast a high net profit on these sales.
1.1 Objectives

1. Sales increasing to more than $2,345,000 by the third year.
2. Keeping gross margin at approximately 80%.
3. Improve inventory turnover to two-hundred turns next year in year two, and to 240 in year three.

1.2 Mission

On The Water is a business that envelopes fine dining of unique mediterranean taste and an excellent bar and grill atmosphere. The mission is not only to have great tasting food, but have efficient and friendly service. Our dining environment is not only welcoming and sophisticated, it is unique in design, with walls on almost all sides that are constantly wet with running water and a lush jungle ceiling that will hang from above. We concentrate on customer satisfaction and quality food that is always fresh and specially selected. We will not judge a customer on class or dress. We want the On The Water grill to be place people can enjoy a good meal and meet new friends at our tropical Mediterranean Honey bar located inside the restaurant.

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