UNIVERSE RESTAURANT

Summary

Universe Restaurant will serve delicious food to hungry people. Our food is better than most others because it tastes better and we utilize only the best ingredients making it taste better than home made.

Location

We will focus our business in the Washington DC area. We will serve from a food truck so that people can enjoy great food on the go.

Menu

Our menu will consist of the following items:

·         Chicken Curry and Rice

·         Fried Chicken

·         Home made French Fries with skins

·         Chicken Sandwiches

·         A variety of healthy drinks.

Atmosphere

The atmosphere will be a friendly, service oriented delight.

Marketing Strategy

Word of Mouth: Our mouthwatering food will be enough to keep our truck busy into the late evenings each day.

Social Media: We will have a website with full social media support including Facebook and Twitter.

And of course our truck itself will lend a hand for marketing being in a busy location full of tourists and workers in DC.

Financial Plan

The cost of the food truck along with all cooking supplies and equipment and permits will be between $45000 and $55000. We have $5000 already saved and will raise the rest through FoodStart. The business will be profitable and will carry itself once started.

9 Tips for Good Restaurant Signage

1.) Make Signage Eye Appealing: Create a sign that stands out from the competition. Use striking graphics, colors, and capital letters. But don't overdo it!

2.) Display Brand Identity: Promote your restaurant's brand identity by including the name and company logo on the signage. Let potential customers know who you are.

3.) Make Signage Informational: In addition to your name and logo, advertise specials or unique characteristics about your restaurant. Keep messages short and easy to read.

4.) Keep Signage Updated: Never keep old information on a sign. Consider refreshing your message as often as possible with either a tagline or new specials.

5.) Consider Visibility: Set up signage so that passersby can read it from the direction heading toward the restaurant, and put the sign closer to the road or in the "line of sight" of the pedestrian or driver. Also make sure obstructions, such as trees, buildings, or other signs, do not block your signage.

6.) The 7 Seconds Rule: Place your sign where viewers have at least seven seconds to read the display message. The more exposure to your sign, the bigger the reach to potential customers.

7.) Keep Signage Clean: Make sure your sign remains free from dirt and other debris. If lights illuminate the sign, keep bulbs intact and replace them as soon as they burn out.

8.) Consider Supplemental Signage: Restaurant owners typically add additional signs to their location, including banners, window lettering, and posters. This represents a great way to promote events or specials.

9.) Raise Capital from Your Community: Need money for a new sign? Reach out to potential investors by visiting Foodstart.com, a great alternative to traditional funding sources where you offer discounts, free meals, or other incentives in exchange for funding

MASTERS GRILL, SPORTS BAR, LIVE MUSIC

Summary

This plan proposes leasing prime real estate located in Port Saint Lucie, Florida and operating a casual atmosphere family restaurant to compete in the lunch and dinner market. 

The managing partners have over fifty combined years managing high volume operations for industry leaders and have been responsible for over $70 million in sales revenue and food production in the proposed market.

 

Masters has a number of competitive advantages:

1. A team of top performing managers currently employed by industry leaders in the proposed market.

2. A unique concept that provides three different atmospheres in one location.

3. A documented commitment to superior service and facility management.

4. A prime location on US 1.

5. The only concept within ten miles offering comfortable live music while you dine.

6. A price point comparable to direct competitors.

Main objectives are to build brand awareness, recognition and consumer confidence in the brand, grow annual revenues 1-3% and expand to three locations within three years. Maintaining monthly operating expenses at goal percentages, providing consistency of product and service and a consistenly executed marketing strategy will assist in achieving these objectives.

Key employees have been recruited from professional relationships developed by these partners. These employees are on standby and ready to launch Masters upon funding of this plan. These key employees bring an additional 100+ years of restaurant experience, loyalty and trust to assist management with making Masters a successful and outstanding venture.

The managing partners historical and award winning committment to excellence in facility management will be applied, without exception, to establishing the Masters brand.

Location

The proposed 6000 sq. ft. location is located on the east side of US1 less than 1 block south of Port Saint Lucie Boulevard. This intersection is the heaviest traveled intersection in Port Saint Lucie, Florida with over 71,000 vehicles passing daily. The facility was recently builtout as a fine dining establishment. The owners state they spent over $1m expanding from a deli to a full service facility. The decore is upscale, in great condition with some exceptions with kitchen equipment. Signage consists of two building mounted shadowbox signs and approximately 10ft x 10ft of street signage elevated 12ft. This location adds great value as it is fully equipped with smallwares and is close to being absolutely turnkey. Ingress/egress is sufficient and parking for 100 cars surrounds the building. The exterior of the building has a canopy extending the length of the building for exterior Florida style dining.

This location is a great value. Capuring 4/10 of 1% of passing motorists will achieve projected revenues outlined in the financial section of the business plan.

This is a rare opportunity to launch operations in a prime location on US1.

Menu

Here is a sample of some of our menu items:

• Appetizers

1. Bourbon Street Shrimp
2. White Cheddar Stuffed Mushrooms
3. Boneless Buffalo Wings
4. Spinach & Artickoke Dip

• Soups & Salads

1. French Onion
2. Loaded Baked Potato Soup
3. Masters Signature Grilled Chicken Salad
4. Chicken Cobb Salad
5. Chicken Caeser Salad
6. Peppered sirloin Salad

• Burgers, Wraps, Sandwiches

1. Handmade 1/2 lb US Prime Burgers
2. Buffalo Chicken Wrap
3. Portobello Mushroom Sandwich

• Steaks

1. 8oz Filet
2. 11oz NY Strip
3. Chop Steak
4. Flat Iron Steak
5. Bone-In Ribeye

• Chicken

1. Parmesan Crusted Chicken
2. Portobello Chicken
3. BBQ Chicken
4. BBQ Babyback Ribs, Lobster Tail, Grilled Mahi-Mahi and more.

Our menu is simple, freshly prepared and affordable. Our culinary professional has developed the menu and plate costs and price points have been developed with the assistance of our Sysco Representative.

Atmosphere

The theme of this concept celebrates individuals who are considered Masters in thier particular field or profession. The decore of masters will represent individuals in the fields of art, lifetime achievement, sports and entertainment. The concept has three connected atmospheres with a centralized theme.

The facility has three dining areas:

A Sports Bar decorated with artifacts celebrating individuals and teams considered Masters of sports.

An Entertainment Dining Room with a stage and decorated to celebrate Masters of entertainment.

A dining room celebrating Master Artists and thier works.

The reception and common areas will celebrate individual lifetime achievement.

The Mens room will celebrate men that invented items generally related to men such as the Harley Davidson, Baseball, Etc.

The ladies room will celebrate significant women of the past and present.

Artifacts for the decore include portraits, action photographs and items of culture related to each theme.

The drink menu and drink specials will celebrate Master Breweries, distilleries and vintners.

Marketing and promotion efforts will include community involvement and outreach. Local teachers of the month, exceptional performances and achievements by students in local schools, as well as local heros and philanthropists will be rewarded through Masters charitable orginization" Community Masters".

Marketing Strategy

An electronic media reader board will be installed with the new street signage. This will help attract a percentage of the 71,000 vehicles that pass the location each day. ( The SBA stats on ROI for these boards makes this a viable investment due to the traffic volume at this location)

Zip zone direct mail will be used to communicate with Masters select demographic of 35 and up.

Social media including Facebook, Twitter, entertainment listings and a customer database will be a constant campaign.

Promotion of Masters entertainment schedule will assist with driving guest counts.

Financial Plan

Start up expenses are projected to be $170,000. We are able to start up at this location with a minimum investment due to the current state of the facility. The previous operators literaly turned off the lights New Years Eve 2013 and then never opened again. Everything is ready to operate. The Tables are still set and prepared for service.

The partners currently have $200K for this project. Obtaining an additional $100K will provide the funds to become operational, $30K for operating cash and $100k contingency fund.

Conservative sales projections and pre-tax profits are as follows:

Year 1

Net Sales $2.03M

Pre-tax Profit $213K

Year 2

Net $2.18M

Pre-tax $231K

Year 3

Net $2.3M

Pre-tax $251K

Management

John Peters

General Manager/Managing Partner

 

John Eric Peters attended Purdue University as a Lambda Chi Alpha and graduated NorthWood University in 1991 with an Associates degree in finance and a Bachelor degree in business administration specializing in marketing.  Continuing education includes training for a series 6 securities license, which he attained in 1995.

While attending college in 1988, John worked his way up the ranks from bus boy at TGI Fridays where he became aware of his passion for the restaurant industry.  He left TGI Fridays as an Assistant General Manager after many years of dedicated performance. 

In 1996 John was offered a position with Longhorn Steakhouse and quickly became the General Manager in Jensen Beach, Florida. 

In  2002 John was offered and accepted a five-year Managing Partner contract with Longhorn Steakhouse.  

Under John’s leadership, Longhorn Steakhouse in Jensen Beach, Florida enjoyed record breaking sales revenues and guest volume.

 John won many awards for his performance as General Manager/Managing Partner including the prestigious Darden Restaurants’  “Diamond Club Award” for operational excellence. 

Upon completion of his contract, John was offered the opportunity to open and operate the Longhorn Steakhouse in Port Saint Lucie, Florida at Tradition as the General Manager.  

The Tradition location experienced three successful years of growth and profits with John’s guidance. 

John is currently the General Manager of Applebee’s in Stuart, Florida where he has increased profits up to ten fold on negative sales growth due to his exacting operational standards. 

 

Ramond Settele

Director of Culinary Operations

Ray Settele joined the Navy after graduating High School where he began his career as a food management specialist. During his service, Ray learned important basics of hospitality management such as sanitation, guest service, product ordering and budgeting.

Shortly afrter his honorable discharge in 1986, Ray became a line cook for The Old Grist Mill Tavern in Seekonk, Ma where he quickly rose through the ranks to become the Kitchen Manager.

In 1990, Ray transferred to The Capital Grille inProvidence, RI where he enjoy having the priveledge of working as Sous Chef undder Executive Chef, Louis Brilhante.

Rays talents and dedication to his craft did not go unnoticed. In 1993, Ned Grace, founder of Old Grist Mill Tavern and The Capital Grille, hand selected Ray as the Kitchen Manager to open their newest venture, Bugaboo Creek Steakhouse. Ray excelled in this position and was runner-up for Manager-of_the-Year. Rays efforts assisted with the location winning multiple awards including "Best New Restaurant".

In 1996 Ray was presented with an opportunity to work for 99 Restaurant & Pub. His skills were challenged going into a store that had remained unprofitable since its Grand Opening three years prior to his arrival. After re-training the staff, streamlining systems to improve operations and eighteen months time the store began to turn a profit.

After moving to Florida in 1998, Ray began with Longhorn Steakhouse where his skills were recognized and rewarded with the the position of Divisional Culinary Captain where his responsibilities included heading up operations of fifty five Kitchens.

Ray has now enjoyed fourteen years of exemplary performance with Longhorn Steakhouse with many awards and recognition including Darden Restaurants prestigious "Diamond Club Award" for being "The Best of the Best".

More Info

We have developed an operational business plan, Financial strategy and sales projections, training manuals for the front of house and back of house, full lunch and dinner Menu, plate and beverage cost/profit/pricing analysis, concept brand and much more.

9 Tips for Writing Good Restaurant Job Descriptions

1.) Make the Headline Interesting: When writing the headline, keep in mind what makes your opportunity unique, what makes the location or environment attractive, and any other special qualities the job offers. Consider a descriptive headline like "Chef Job in New York - Flexible Hours at Top Manhattan Restaurant." And don't use more than one exclamation point at the end of the headline or make suspicious claims like "Make Big $$$$!!!!"

2.) Use Descriptive Adjectives: Using appropriate language to describe the job and environment can help attract the right candidate. For example, use descriptive adjectives like "fast-paced," "team-oriented," or "friendly setting." This helps match potential candidate talents to the specific job.

3.) Be Specific: Beyond the job title and a detailed description, be sure to include what level of experience the applicant must possess, particular skills, the department or person the applicant will report to and a daily snapshot of the job,

4.) Include a Description of the Restaurant: Make sure to list the restaurant's name, location, and food types served. Also include the size of the restaurant, the type of atmosphere, and any other important facts about the location. Consider including an image or two of the restaurant's exterior and interior...you spent a lot of money on how your restaurant looks - use it to help recruit good employees too.

5.) Retain Flexibility: To reduce potential long-term friction, consider incorporating a note at the end of the description that says: This is a general job description - expected duties may vary.

6.) Be Careful When Writing About Salary and Benefits: While you do want to address compensation and benefits in the listing, you should remain flexible by including text like, "We offer a competitive salary and benefits package," or something similar. Make the text fit what you're offering, but including a dollar figure could limit the potential candidate pool.

7.) Don't Discriminate: Stay away from listing age or gender requirements which can be considered discriminatory and cause for potential legal action.

8.) Tell Candidates How to Apply: List where interested job candidates can apply, including in person, via e-mail, over the phone, etc. Include the hiring manager's contact information and, if applying by email, what the subject line should say.

9.) Make Sure to Have Funding In Place to Pay Everyone: All these employees will be expensive. Consider raising capital from a community-funding site like Foodstart.com where restaurant owners can make a pitch and raise start-up funding from interested friends, family, or customers in exchange for perks and rewards.

Foodstart_ The Funding Platform for Restaurants and Foodtrucks

Foodstart is the only crowdfunding Platform created just for restaurants- breweries- cafés- food trucks and other food business. Using Foodstart’s unique platform business owners can raise capital in small increments from the same people who are the key to their success: their customers.

7 Ways for Restaurants to Use Pinterest

1.) Use awesome photos. Pinterest is a visual bulletin board medium, use it visually.

2.) Start with a photo or video that you just have to share and simply create a board. Over the next few days add some more items to the board until it feels full or at least fullish. 

3. ) Once you have an active board (5 or more items) start sharing your board by adding the links to your website, Facebook, and Twitter. Ideally, these photos will give viewers feel like they are insiders.  Photos to consider: putting up your restaurant’s sign, a great looking, new dish you are considering, or behind-the-scenes photos of the chef and other staff.

4.) Be consistent.  All branding reflects back on you, everything that can be associated with your name is branding, and marketing.Use the Pinterest boards to reflect your restaurant in the most favorable way possible every time.

5.) Promote your Pinterest page with table-top tent cards or a bit of text for the link added to the menu. It will encourage customers to look at previous things you’ve done while they wait for their orders. 

6.) Allow customers to add to your group board. Also, allow them to share their own Pinterest boards (not: you’ll have to follow them to add them). If customers add to your board but the content isn’t relevant, just delete it. 

7.) Stay current…each week schedule some time to add new pics and/or video to your Pinterest board— and take down that Christmas dinner shot before mid January.

5 Tips for Choosing Restaurant Glassware

1.) Make Glassware Distinctive: Match glasses and mugs to the restaurant’s décor, which helps present a fluid dining experience for customers.Consider more elegant glassware for fine dining, or choose casual options for a relaxed and fun environment. Remember that first impressions with customers can make a significant difference in their overall satisfaction level. And glassware is oftentimes the first thing a customer sees when entering a restaurant. Make sure the mugs, glasses, and other glassware on the table stands out. Make your choices pleasing to the eye.

2.) Select Durable Glassware: Choose durableand long-lasting glassware. This can save money in the long run, so select products from a manufacturer with a great reputation. Focusing on lower-priced products alone could actually cost more in the long term as lower-quality items can break, chip, or crack more easily.

3.) Avoid Bulky Glassware: Diners prefer glasses that are easy to hold and handle. And if you want bigger glasses, for items like beer mugs, consider getting them with a handle. Think of your glassware as more than just an accessory. It can function as a focal point a customer’s dining experience.

4.) Use a Wide Selection of Glassware: From beverage glasses with or without handles to large or small coffee mugs, make sure to cover all of your bases. Available products also include soda glasses, dessert glasses, and tumblers. And for fine dining establishments, choose wine and champagne glasses that keep in mind the overall restaurant design.

5.) Find Startup Capital: Need help raising the funds to pay for all this new glassware? Reach out to potential customers and partners through Foodstart.com, the community funding site just for the food-and-beverage industry.

The New Crowd Funding Platform for Restaurants and Food Business

Foodstart is a crowd funding platform for restaurant, brewery, café, food truck, and food-product business owners to raise capital online in small increments.

In exchange for their capital, users receive an embossed backer card in the mail that they present to redeem great perks like food discounts, guaranteed tables, and previews of new menu items.