A restaurant concept is the overall idea that defines the restaurant. There are few elements to...

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A restaurant concept is the overall idea that defines the restaurant. There are few elements to consider while creating a concept for your business: 1. Service style The type of service that we believe would work best based on the given space and equipment is a limited-service restaurant. A limited-service restaurant is an establishment where customers are expected to take full initiative to place an order, pay before receiving the food, and decide whether they want to eat inside or take the food to go. 2. The style of food Our establishment would be a perfect choice for people who are looking for a quick meal that's healthier than fast food, but more affordable than fine dining. The main point of this assignment was considering the offered equipment, so this was our number one priority while choosing the menu and the overall food style. Our establishment would combine a fast-casual restaurant, healthy meals and a salad bar. Business Model A business model is a company's strategy for creating a business, delivering services, capturing value and getting profit. A good business model should consider key factors such as: target market, pricing, company description, executive summary, menu, marketing, etc. 1. Executive summary Our restaurant offers a variety of fresh and healthy meals at affordable prices. This is a fast-casual establishment that prioritises fast and excellent service. 2. Target market The market that we are looking to target includes both business people and the younger generation. Our restaurant would be located in the area with lots of students and people working in the offices. Therefore, our primary target market are people 45 years or younger that prioritise healthy diet and lifestyle. The majority of sales would be happening during lunch hours from 12am to 4pm. During this time our target customers have a lunch break and they will be looking for a place to have a quick meal. 3. Competition Since we chose a limited-service casual establishment, we will have two types of competitors: fast-food chains and restaurants, as well as places offering similar menu choices (ex. Freshii, Fresh on front, etc). Value Proposition Our business will be operated and guided by our beliefs and commitments to: 1. Excellent customer service - building good relationships with our customers and promoting a positive, friendly and helpful environment 2. High quality, fresh and organic food - our goal is to promote a healthy diet based on fresh and high quality ingredients 3. Efficient use of kitchen equipment - the rule of thumb: everything that we have in our kitchen should be utilised equally and work in a "balance way" 4. Inclusiveness - we respect all guests and employees and are committed to equality Menu Black Bean Burger & Garden Salad (BURGER: black beans, olive oil, bell pepper, yellow onion, garlic, cumin, chili powder, paprika, bread crumbs, Worcestershire sauce, feta cheese) Burger topped with lettuce, onions, ketchup tomato, *optional * mozzarella cheese, mashed avocado. Garden Salad on the side Beef Burger & Garden Salad (BURGER: lean ground beef, egg, breadcrumbs, onion, dijon mustard, Worcestershire sauce, salt and pepper) Burger topped with lettuce, onions, ketchup tomato, mushrooms and mozzarella cheese. Garden Salad on the side Chicken Burger & Garden Salad (BURGER: ground chicken, bread crumbs, onion, egg, salt and pepper) Burger topped with lettuce, pickles, tomatoes and mayo. Garden Salad on the side Tuna Wrap (tuna, spinach, plain greek yogurt, dijon mustard, chopped parsley, salt, pepper, red pepper flakes) Mexican Style Salad (field greens, avocado, grated cheddar cheese, corn, black beans, fresh tomato salsa, lime, cilantro, vinaigrette dressing) protein can be added: chicken, beef, tofu Teriyaki Bowl (brown rice, broccoli, edamame, cucumber, carrots, sesame seed, teriyaki sauce) protein can be added: chicken, beef, tofu The Mediterranean (brown rice, chicken, potatoes, greek salad, tzatziki sauce) Steak & Cheese Sandwich (shaved steak, white cheddar cheese, mushrooms, onions, jalapeos) Fresh Veggie Sandwich (lettuce, tomatoes, red peppers, cucumbers, red onions) Thin Crust Margarita Personal Pizza (tomato sauce, roasted garlic, fresh mozzarella and fresh basil) Edamame (lightly salted steamed edamame) Chicken Soup (chicken breast, onions, celery, carrot, oregano, salt and pepper) Black Bean Wrap (fresh salsa, black beans, corn, avocados, black olives, arugula and cilantro) Blue Steak Wrap (flank steak strips, cajun seasoning, lettuce, chopped tomatoes, blue cheese, drizzled vinaigrette) A restaurant concept is the overall idea that defines the restaurant. There are few elements to consider while creating a concept for your business: 1. Service style The type of service that we believe would work best based on the given space and equipment is a limited-service restaurant. A limited-service restaurant is an establishment where customers are expected to take full initiative to place an order, pay before receiving the food, and decide whether they want to eat inside or take the food to go. 2. The style of food Our establishment would be a perfect choice for people who are looking for a quick meal that's healthier than fast food, but more affordable than fine dining. The main point of this assignment was considering the offered equipment, so this was our number one priority while choosing the menu and the overall food style. Our establishment would combine a fast-casual restaurant, healthy meals and a salad bar. Business Model A business model is a company's strategy for creating a business, delivering services, capturing value and getting profit. A good business model should consider key factors such as: target market, pricing, company description, executive summary, menu, marketing, etc. 1. Executive summary Our restaurant offers a variety of fresh and healthy meals at affordable prices. This is a fast-casual establishment that prioritises fast and excellent service. 2. Target market The market that we are looking to target includes both business people and the younger generation. Our restaurant would be located in the area with lots of students and people working in the offices. Therefore, our primary target market are people 45 years or younger that prioritise healthy diet and lifestyle. The majority of sales would be happening during lunch hours from 12am to 4pm. During this time our target customers have a lunch break and they will be looking for a place to have a quick meal. 3. Competition Since we chose a limited-service casual establishment, we will have two types of competitors: fast-food chains and restaurants, as well as places offering similar menu choices (ex. Freshii, Fresh on front, etc). Value Proposition Our business will be operated and guided by our beliefs and commitments to: 1. Excellent customer service - building good relationships with our customers and promoting a positive, friendly and helpful environment 2. High quality, fresh and organic food - our goal is to promote a healthy diet based on fresh and high quality ingredients 3. Efficient use of kitchen equipment - the rule of thumb: everything that we have in our kitchen should be utilised equally and work in a "balance way" 4. Inclusiveness - we respect all guests and employees and are committed to equality Menu Black Bean Burger & Garden Salad (BURGER: black beans, olive oil, bell pepper, yellow onion, garlic, cumin, chili powder, paprika, bread crumbs, Worcestershire sauce, feta cheese) Burger topped with lettuce, onions, ketchup tomato, *optional * mozzarella cheese, mashed avocado. Garden Salad on the side Beef Burger & Garden Salad (BURGER: lean ground beef, egg, breadcrumbs, onion, dijon mustard, Worcestershire sauce, salt and pepper) Burger topped with lettuce, onions, ketchup tomato, mushrooms and mozzarella cheese. Garden Salad on the side Chicken Burger & Garden Salad (BURGER: ground chicken, bread crumbs, onion, egg, salt and pepper) Burger topped with lettuce, pickles, tomatoes and mayo. Garden Salad on the side Tuna Wrap (tuna, spinach, plain greek yogurt, dijon mustard, chopped parsley, salt, pepper, red pepper flakes) Mexican Style Salad (field greens, avocado, grated cheddar cheese, corn, black beans, fresh tomato salsa, lime, cilantro, vinaigrette dressing) protein can be added: chicken, beef, tofu Teriyaki Bowl (brown rice, broccoli, edamame, cucumber, carrots, sesame seed, teriyaki sauce) protein can be added: chicken, beef, tofu The Mediterranean (brown rice, chicken, potatoes, greek salad, tzatziki sauce) Steak & Cheese Sandwich (shaved steak, white cheddar cheese, mushrooms, onions, jalapeos) Fresh Veggie Sandwich (lettuce, tomatoes, red peppers, cucumbers, red onions) Thin Crust Margarita Personal Pizza (tomato sauce, roasted garlic, fresh mozzarella and fresh basil) Edamame (lightly salted steamed edamame) Chicken Soup (chicken breast, onions, celery, carrot, oregano, salt and pepper) Black Bean Wrap (fresh salsa, black beans, corn, avocados, black olives, arugula and cilantro) Blue Steak Wrap (flank steak strips, cajun seasoning, lettuce, chopped tomatoes, blue cheese, drizzled vinaigrette)

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Marketing Strategy To effectively market our restaurant concept we will employ various strategies 1 Online presence creating a userfriendly website and utilizing social media platforms to engage with ... View the full answer