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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.Its customers are creative, fun-seeking, and sophisticated diners who wish to be best served by the restaurant they choose.
We also require $69,000 of start-up assets, which includes $22,000 cash and $45,000 of long-term assets.
The start-up costs are to be financed some by direct owner investment, as well as with the help of a major investor.
Lily quickly mastered these and began experimenting with her own dishes.
The feedback from her family was always very positive.
The business employs the owner, one investor and eight employees.
Our start-up expenses come to ,450 which is mostly expensed equipment, rent, and legal and consulting costs associated with opening our first restaurant.On the Water’s services are all delivered in their extraordinary atmosphere which includes a comprehensive art and culture collection from Mediterranean Europe. The menu contains traditional favorites such as hummus, baba ganouj, and tabouli.This provides an authentic surrounding that at times seems to distract everyone as they analyze the wealth of artifacts on display. These favorites are differentiated through the use of the freshest organic ingredients.Click here to view this full business plan 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.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.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.For the last five years Lily has been the manager at a European restaurant with over .5 million in annual sales.As mentioned earlier, Lily started cooking 20 years ago as a child in Greece.