Business Plan for
The home of Gulf Coast Cuisine
SAMPLE
Executive Summary
Amused Foods LLC will be the managing partner of the new Sals that is a full-service restaurant located on Highway 90 in Boutte, Louisiana. Amused Foods LLC. The new operators are Certified Chefs with 22 years combined experience in the retail food service industry. The restaurant will offers a lunch and dinner menu, that specializes in home meal replacement, fresh meat and seafood served with choices of sides that are served quickly for those with time constraints. The dinner menu will incorporate Slals classic concept, Louisiana-style Cajun, fresh made goods, local products and add as the market demands. Homemade soups and sauces will be featured items. The target population is middle to upper-middle class families, business personnel and plant workers.
Sals is the only restaurant of its kind in the area. The business community reports that it it is very successful establishment. There are thirty businesses within a three-mile radius, and thirteen industries along the city limits of Boutte on Hwy. 90
Local population surpassed projections for the year 2004 by 1200 residents with multiple communities in the planning phase in the community. The Director of Economic Development reports substantial growth between 2006-2010 and projects across the river will continue to grow significantly over the next 20 years. The St. Charles Community School District is implementing a ten-year plan to add more classrooms to the existing buildings and another school to the district.
Key Employees: Edward A. Rhinehart CCP, FMP, CRFC proprietor and certified chef. Possesses 14 years of experience in retail restaurant industry, proven record in marketing, acceptability applications, and college education in hotel restaurant management and institutional food service. Experiences include entry-level food service positions beginning in 1992 and progressing to managing multi-million dollar restaurants for major corporations. Currently is employed by Amused Foods as the CEO of he company He possesses experience with recruiting and training employees as well as with menu planning. Edward has full understanding of food service accounting. Recently designed an automated food service program, which has been adopted for use at two of his accounts the program is designed to track daily cash reports, receipts and expenditures, controllable and non-controllable costs, full employee payroll and taxes. Linked is a daily cash ledger, and operating statement, which computes daily, weekly and monthly reports. This provides instant access to financial status.
Instructor/ Educator “Culinary”, Book promoter, author ,TV Host, Personal Diet Trainer and much more.
A. is the COO of Amused Foods LLC. He posses eight years of culinary production, management and excels in day-to-day kitchen production. Andrew is a culinary school graduate and specializes in recipe research and development. He is Currently the Chef of Ormond Country Club in Destrehan. He will be overseeing and producing products on a daily basis
T. is the CEO of Amused Foods LLC. She will be working part time for Af . She holds a full time position with a large corporation as a financial annalist. Tara will over look statement, invoices, books, and other finances.
S. will be the manager of the restaurant with a full time position of over seeing day-to-day operations of the house. Sara has six years of FOH experience and three years of management.
Company Structure:
LLC
Company goals:
Short-term goal - To establish a profitable, self-supporting restaurant/home for their flag ship property rooted in the heart of St. Charles
Long-term goal – To franchise new businesses
Products or Services
Purpose: To keep the Legend of Sals alive and make it better.
Our business plan is designed to set us apart from any restaurant competition currently in the Parish or surrounding communities. Our menu design is based on acceptability, experience and application at restaurants managed by Amused Foods LLC. There is a great demand for fresh cut steaks, homemade sauces, and Local raised products in today’s consumer market. Our marketing strategy is to combine Sals classics and slowly build as market demands in one organized attractive package. Af will also be selling specialty products, Chef Ed’s videos and cookbooks. The restaurant will offer a training ground for other restaurant owners and managers as a division of the Amused Foods Company. Homemade soups and sauces will also be featured items and packaged for resale. The restaurant will offer a lunch and dinner menu. Our strategy for the business lunch break is quick lunch plates with fresh meats and seafood with a choice of sides, served quickly to attract those with time constraints. Our strategy for the evening meal is full-service, family or corporate dining. *See attached menus
Our business plan also includes a home meal replacement plan. It is our personal experience as dining patrons, that there are extended waits for table turnover, due to the popularity of dining out coupled with minimal choices for dining out in area.
Market Observations
There are several high-profile tourist attractions also in area.
Demographics:
Please see attached survey
Market Size:
We have performed a comprehensive market survey. Our survey is available after confidentiality agreement is signed.
The owner current owner confirms a large percentage of his patrons travel from surrounding areas.
Trends.
As previously stated the Development of Economic Development projects substantial growth in the St. Charles Parish area in the next twenty years.
.
A competitive advantage lies within the owners and managers, Amused Foods LLC, who employee a certified chef that has 14 years of experience and education in the retail food service industry.
Our targeted clientele is middle to upper middle class business personnel and families.
Our pricing will be based on a local area market basket study. Our cost of goods for both food and paper products will be at 26% cost. This compares to the area average of 31%. Amused Foods 22 years of combined experience in this industry allows them to run cheaper food costs than many managers are able, without sacrificing food quality, through vendor bidding and personal resources.
Selling
Products will be sold on site at the restaurant, delivered to local plants and specialty items sold on web site. Sales will be based on growing demand. Owners will be responsible for direct marketing. Promotions will include advertising in local newspapers, radio, Internet, senior citizen discount, menu marketing, personal contacts with local businesses, word of mouth, and signage.
Improvements will be made to the front of the building for curb appeal.
The Owners will create miniature take home menus to be distributed throughout the River Region Communities. They will allow local sponsors to advertise on the menu to cover printing cost.
Owners will form alliances through membership in the local SCBA and local service clubs. Owners will also contact local hotels for distribution of mini menus to guests.
As stated previously, St. Charles is projected to continue its steady growth for at least the next 20 years. Housing developments are being constructed in and around the Parish. The average price for a three bedroom, two bath home in the area is $175,000.
Future growth may include menu expansion or restaurant enlargement. This will be measured with customer requests and satisfaction surveys.
Operations
Facility: It is the intent of Amused Foods LLC. to lease the property described in this business plan.
Zoning Requirements: The Chamber of Commerce reports that the area on is zoned C-2 appropriately for restaurant
Suppliers: Conco, Doerle, Island Seafood, Perrone and Local Farmers. Ed and Drew have worked with these companies and have established a professional relationship with the sales representitives.
Quality Standards: The State of Louisiana Department of Health and Hospitals govern Quality Control. Food Service Sanitation certified personnel on staff.
Labor: Qualified personnel have applied to start with Amused Foods LLC. as managers and employees. Amused Foods also has access to a large pool of culinary students and satellite employees.
Wage and Benefit packages: Wages will be based on wage and earnings study conducted in fall of 2005 by Amused Foods LLC. in the Parish and surrounding areas. .
Wednesday, February 21, 2007
Chef Eds
Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.
Culinary Education
Catering
Chef Training
Farm fresh Produce
Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Acadiana Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
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Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
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Spring 2006 Community Education Class Outline
Theme: International Cuisine
Taste of Mexico:
Love to eat traditional Mexican food like refried beans, enchiladas, and empanadas. Well, learn to cook them all of the flavor and a healthy twist. ¡Véale allí!
May 1, 2007
Taste of the Orient:
Lessons in traditional Chinese cooking methods and an overview of Chinese cooking equipment will be taught. Some easy how to tips and recipes will be prepared to demonstrate these methods and use of the equipment. May 3, 2007
Taste of Germany:
ChefEd will give away some of his family recipes and give some history on our wonderful German Coast. April 12, 2007
Taste of France:
Crepes, provencal, and Boeuf Bourguignon are just a few hard to do french dishes. With simple instructions and few tips, ChefEd will show you that a tour of France can happen any night of the week. March 15, 2007
Taste of the Mediterranean:
Fresh fish, beans, and lots of vegetables give the Mediterranean diet one of the highest ratings among nutritionists. Learn a few simple recipes to lighten up your eating and fill you up your belly at the same time. April 5, 2007
Taste of the Caribbean:
Island sun, and ocean breeze come merge to form flavors unique to Caribbean coastlines. Jerk chicken, fish cakes, and pan bollo (aruban bread pudding) will give you a taste of these shores. May 8, 2007
Taste of Eastern Europe:
From Hungary to Ukraine Eastern European food is phenomenal. Learn to make piroghis, latkes, and how to use kelbasi. April 10, 2007
Cultural Confections:
An array of desserts from cultures across the globe will be brought into your home with this class. Tasty candies, pastries and goodies made easy to brighten up any party. May 10, 2007
CHEFEDCCP.com
The home of Chef Ed Rhinehart
What can ChefEd do for you?
We will do anything related to food!
When other chefs say no we Go. Also
Any forms of Art and Marketing
Culinary and Non Culinary.
Culinary Education
Catering
Chef Training
Farm fresh Produce
Food Photography
Food Art
Web Site Design
Product Development
Menu Development
Marketing
Promotional
Special Events
Cook Books
Seasonings, Spices, and more.
Challenge us, put us to the test
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Acadiana Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
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Certified, Certified, Certified, Certified, Chef, Chef, Catering, Gourmet,
Recipes, Help,
Go to Chefedccp.com
CHEFEDCCP.com
The home of Chef Ed Rhinehart
ChefEd Preferred Products
I take pride in all our products and know we make the best tasting highest quality products available. We start with Louisiana Farm products whenever possible then
Micro manage the flow of the product to the customers door. When Louisiana products are not used we find the closest substitute possible.
-chef ed
Remember you haven’t tasted your food until its been sprinkled with ChefEd’s Preferred Products.
Would you like a custom blend?
We do that!
Would you like your label on our product?
We do that!
Whole Sale or Grocer
We do that!
Certifications:
Certified Culinary Professional -IACP
Sanitation -ServSafe
Nutrition –NRA
Food Manager Professional-NRA
Certified Raw food Chef, Certified Raw Nutritionist
Certified Professional service-NRA
Position: Executive Chef
Apprenticeship
Veal and Steak House
Jamestown, New York
Supervisor: Chef Charlie Vullo
Position: Chef’s Assistant
Employment Period: Oct 1995 – Nov 1996
Job Description: In depth training on the intricate preparation of fine Italian cuisine.
Schooling
Culinary Arts Institute of Louisiana
Baton Rouge, Louisiana
Associates Degree in Culinary Arts Graduated G.P.A. 3.9
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
We cater for all your needs, food, products culinary, CHEF ED, CHEFED, Best Chef, free Recipes, FREE, food, recipe
Cajun Culinary
Healthy recipe
Culinary
Five 5 star
Chef Edward A. Rhinehart C.C.P.FMP, CRFC
Instructor and Executive Chef of Louisiana Culinary Institute and Chefs Court
Host of a Six Part Instructional Cook Book Video Series.
Lafco Marketing
President & CEO: Anthony J. Lafaso
Phone: (985) 448-1280
Internationally Certified Culinary Professional (C.C.P.)
Member of International Association of Culinary Professional (2003, 2004, 2005, 2006, 2007)
Member of the American Culinary Federation. (2000, 2001, 2002, 2003,2006,2007)
Featured segments monthly on WAFB (currently)
Guest Chef on Cajun Quest Hookin’ and Cookin’ (currently)
Competitor in multiple American Culinary Federation Competitions.
Medal in Baton Rouge Culinary Classic.
Outstanding Contributor, Culinary Classic.
Appeared as guest chef on WWL News Morning Show.
Appeared as guest chef on AM 1880 Radio Cooking Show.
National Restaurant Association Certificate of Completion for:
Labor and Cost Control
Nutrition
Presenting Services
Serve Safe Certificate of Completion for Sanitation.
Louisiana DHH Food and Safety Certification
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Spring 2006 Community Education Class Outline
Theme: International Cuisine
Taste of Mexico:
Love to eat traditional Mexican food like refried beans, enchiladas, and empanadas. Well, learn to cook them all of the flavor and a healthy twist. ¡Véale allí!
May 1, 2007
Taste of the Orient:
Lessons in traditional Chinese cooking methods and an overview of Chinese cooking equipment will be taught. Some easy how to tips and recipes will be prepared to demonstrate these methods and use of the equipment. May 3, 2007
Taste of Germany:
ChefEd will give away some of his family recipes and give some history on our wonderful German Coast. April 12, 2007
Taste of France:
Crepes, provencal, and Boeuf Bourguignon are just a few hard to do french dishes. With simple instructions and few tips, ChefEd will show you that a tour of France can happen any night of the week. March 15, 2007
Taste of the Mediterranean:
Fresh fish, beans, and lots of vegetables give the Mediterranean diet one of the highest ratings among nutritionists. Learn a few simple recipes to lighten up your eating and fill you up your belly at the same time. April 5, 2007
Taste of the Caribbean:
Island sun, and ocean breeze come merge to form flavors unique to Caribbean coastlines. Jerk chicken, fish cakes, and pan bollo (aruban bread pudding) will give you a taste of these shores. May 8, 2007
Taste of Eastern Europe:
From Hungary to Ukraine Eastern European food is phenomenal. Learn to make piroghis, latkes, and how to use kelbasi. April 10, 2007
Cultural Confections:
An array of desserts from cultures across the globe will be brought into your home with this class. Tasty candies, pastries and goodies made easy to brighten up any party. May 10, 2007
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