Business Plan For Small Restaurant

Business Plan For Small Restaurant-61
Other menu items are kebobs, chutneys, flat breads and desserts. Management The restaurant is led by Lily Valdivia, an industry veteran.Her restaurant experience began 12 years ago as a server.On The Water is a business that envelopes fine dining of unique mediterranean taste and an excellent bar and grill atmosphere.

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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 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.

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.

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.

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.

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 K-K of income looking for good food and a great time.

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