Building a Restaurant in the St Louis Community: Business Plan

The Purpose of the Plan

There are no enough eateries in the St Louise community and the main reason for the business idea is to fill this gap. The business idea that is presented is about launching a fast-casual restaurant off Kingsway highway along 40th street. The fast-casual is motivated by the urge to provide a pop in the restaurant that is unique and serves a busy area of the road. The business is driven by the pathos element of persuasion to capture emotional engagement to win more clients. The plan is well designed to offer affordable, high-quality dishes to the residents and workers in the area. The business idea is set to provide affordable, delicious food in disposable and also reusable dishes. The plan is to come up with a business that is typically a time-saving stop over restaurant. The fact that there are no enough upscale restaurants in the city provides a vibrant opportunity to sell food to the locals. Locating the business near the forest parks in the busy street offers a perfect place to grab random biting and lunch. Therefore, every step in actualization of the startup restaurant in St Louis Community is herein outlined and discussed in details to increase understanding of the idea.

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The Plan/Solution

The business idea is to come up with a unique selling point with different food styles from the existing markets. Satisfaction and addressing of stakeholder issues is a change that the business is created to address. The different stakeholders that are involved in the business include the customers, the suppliers of the products to be used in the building of the restaurant and even cooking in the course of operation, the distributors that will are to be involved in the distribution of food and tourists. As a solution to this idea, the uniqueness of the business will not only comprise of the food offered but also the outward setting of the restaurant. The building design will incorporate the modern design where the kitchen area is located at an open place where people can see what is being cooked and at the same time opt for the maintenance of a hygienic environment. Additionally, the place for eating is to be located outside at a location facing the forest park where there is exposure to fresh, clean air designed with the comfortable sofa seats that can also accommodate family dinners.

The business through its strategies has an aim of making its customers come to buy instead of attracting the competitors. Customer satisfaction is the core of the restaurant during the operation. Therefore, the eatery is to be built in an attractive postmodern spaced way while maintaining the simplicity of the place. The solution involves giving customers 100% fresh foods at a price that is affordable. The business serves to build a good relationship with the suppliers as a strategy to gain a competitive advantage in the market. Another solution to this is the perfect supply management of the business that can analyze daily sales and orders to suppliers (Burns & Dewhurst, 2016). This will be done by professionals who understand the business insufficiencies and addressing them in time. Also during the process of building the business, the cost incurred during the process is monitored, and from there we can draw on where to reduce the cost. Relationship with then suppliers is also a market strategy of the business since the industry will be able to secure supplier trust, therefore, escaping issues that may even from that late supply of products.

The business aim at offering delivery services to a customers' preferred location of pick up. This a strategy that is used in solving the frustrations that the customers suffer in other restaurants. A closer look at the restaurant businesses in the world and St Louise Mo, there are many frustrating reasons that customers face. The store will offer delivery services through its distributors who will be just a call away. Most restaurants do not offer deliver services or some also only do the deliveries of fat food. To achieve a market strategy, as the business not only aims at maintaining the quality of foods but also building a strong identity in the market as a business that does delivery in less than five minutes. The community of St Louise is a busy economic and social community that has different businesses, recreational points such as parks and institutions such as the university. Therefore, to a strong identity within these institutions and business organizations, the business aims at achieving the customer satisfaction by developing a business online site or app that can be easily accessed by the people from different regions (Huarng & Mas-Tur, 2015). Safe delivery of fewer than ten minutes is done. Fast and safe delivery is done to improve the client trust of the business and their trust in the efficiency that is offered.

Developing a cheaper version of what already exists in the market is one idea that the business intends to adopt. Developing a more affordable way to sell products means that the business will be securing the advantage of price strategy (Schaper, 2016). The idea is that the maximum amount to be spent by the consumer for a snack should not be more than S$4 or a light lunch. The delivery the price will remain the same as the business will offer free delivery to regions not more than two kilometers away. Price leverages on snacks and bits such as fries and Pizza is adopted by the store to provide a service that is not being offered by many restaurants in the region. Costs and expenses in the business will determine the rate of price leverages. Therefore, as a result of this, the restaurants set to find the right suppliers for quality products at a lower price. This is the reason why some foods tend to be of higher prices than the other but to solve this, and a lower price is imposed on the foods when the suppliers give it to the business at a price that is cheap. The restaurant aims at adopting different strategies for pricing to beat the competitors.

Finally, the idea of restaurant business is influenced by the need to exploit the community that lacked modern techniques of innovation. Innovations are essential to every business that intends to start or continue serving in the market (Prajogo, 2016). A company that does not advance technologically will become obsolete as the levels of competition increases due to the improvement of technology. Notably, the restaurant business also has to use modern technology to increase the efficiency and quality of the services rendered. The business is built on a perfect up to date interior design methods that make the environment serene. Additionally, for improved efficiency, orders can be taken through an app on the form or even through the restaurants' website. Reducing the size of ques is achieved through the innovative method of making orders through a smartphone, and also the customer can view the unique dishes that are available for the day. Also, the restaurant will also incorporate automated buffet services. The automation is to improve the organization of the restaurant.

The budget of a startup business has to be achievable and realistic. For this startup idea of a restaurant, the budget that is developed is quoted within sensible and logic ideas to make it easily adaptable. The business intends to start small with a vision of growing and expanding its territories fast. The advantages of creating a business plan are to offer greater confidence in the making of decisions and to appeal to possible donors. The idea is feasible since the budget of the business plan is developed in considerate of cost (Huarng, & Mas-Tur, 2015). The budget quoted is within a logical point of view in that it is economical thus allowing for a flexible way of providing sound financial evidence to base decisions.

Conclusion

To conclude, the idea of building a restaurant in the St Louis community is the best since it will address the market gap that exists. There are other restaurants, but the main aim of coming up with this idea is to introduce a well-designed and improved. Considering the inadequacy of useful services in the area, the idea fits well in the community. The establishment of this business is aimed at improving the economic conditions of the area. The idea is fueled by a need to come up with much cheaper food prices. Moreover, need to come up with a unique selling point that will provide more than just food but also comfort. Additionally, the establishment of a cheaper version of a restaurant that the community does not have. The business will enter the competitive market strongly because it addresses competition strategies such as price by lowering the price of their foods. Stakeholders that will be involved in the business include the customers, suppliers, and distributors. Finding solutions to these ideas means putting up the business idea to reality. The plan is given a cost-effective budget that feasible and realistic.

Due to the fast growing competitive environment, differentiating one fast-casual restaurant from another is difficult therefore developing a well-designed restaurant in the busy streets of St Louis area is a perfect idea. The restaurant aims at providing high-quality services that will include after sale delivery service. The fast-casual food business is intended to attract a different kind including the tourists both local and international that visit the parks. The business is also designed to be greatly fueled by new market innovations and improvement of technology. To make more sales, the business will offer delivery services to within the community and even outside at an affordable fee. When other factors such as political instability remain stable, then the business is expected to boom at an early face.

References

Schaper, M. (Ed.). (2016). Making ecopreneurs: developing sustainable entrepreneurship. CRC Press.

Burns, P., & Dewhurst, J. (Eds.). (2016). Small business and entrepreneurship. Macmillan International Higher Education.

Huarng, K. H., & Mas-Tur, A. (2015). Spirit of strategy (SOS): The new SOS for competitive business. Journal of Business Research, 68(7), 1383-1387.

Prajogo, D. I. (2016). The strategic fit between innovation strategies and business environment in delivering business performance. International Journal of Production Economics, 171, 241-249.