Paper Writing (Request for Detail)

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timer Asked: Mar 29th, 2019
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Question Description

Assignment Instructions: Create a Restaurant – You will work in groups to create a new restaurant. This restaurant is not to be a chain restaurant and can be located anywhere in the world. Each group is responsible for deciding the: theme/concept, design, sales & marketing, menu, service style, estimated costs, estimated revenue, target market, and policies. This project will utilize the same topics/concepts taught in this class in a real-world simulation style project. Your job is to apply the concepts into an idea that would work as a legitimate restaurant operation.

  • Theme & Concept (40 points): Each restaurant will have a unique theme and concept. What type of restaurant will this be? What foods will you offer on your menu? Who is the target market? Everything should center on the theme and concept. The theme and concept needs to be clear and concise. You should be able to support why your group selected this theme and concept.
  • Design (40 points): Design includes everything from color scheme, restaurant layout, and any other design elements such as: linens, lighting fixtures, décor, place settings, etc. The design must relate back to or coordinate with the theme and concept. Your final presentation should have a design board that shows everything selected for the restaurant and the layout of the restaurant. Points will be based on creativity, design consistency, relation to theme and concept, and completeness of design.
  • Marketing (50 points): A marketing plan and strategy is needed in order for a restaurant to be successful. Your group must outline the marketing plan and the strategy. The marketing must fit with the theme, concept, target market, etc. Your presentation needs to include sample marketing pieces. Marketing is more than saying you will use social media, you have to say how and what you will do to use social media. For example: We will have a promotional contest on Instagram to gain followers where someone can win a free dinner for 2 for sharing the post and tagging 3 friends in the original post. You will need to provide AT LEAST five different marketing strategies that you will utilize and approximate costs for each marketing strategy.
  • Polices & Procedures (50 points): Part of running and operating a successful restaurant requires having policies and procedures in place for your staff and business. You will submit in writing on the day of your presentation at least 10 (2.5 points/each) policies and 10 procedures for your restaurant. Your presentation needs to include at least 5 policies and/or procedures and support the reasoning for those policies/procedures. These policies are to be original and not copied from an online source.
  • Viability & Practicality (40 points): Does your restaurant make sense? Could it be profitable and successful? Does the target market match what you have created?

Paper Guidelines:

  • At least five pages of content, no less than 7 pages total (cover page, content, and reference page).
  • Written using APA formatting—Times New Roman, sz. 12 font, double-spaced, include page numbers in the top right corner and running header.
  • Include appropriate headings to divide different segments of the paper by topic areas asked of you in the assignment
  • If outside references are utilized, please make sure that you include all citations (in-text and in the reference list).
  • Make sure to proofread your work! Grammar and spelling issues will be graded accordingly.
  • All information must be detailed.

Tutor Answer

TutorAR
School: UIUC

Hi, Find attached the paper for your review.Let me know if you need anything edited or changed.Looking forward to working with you again in future.Thank you.
Attached.

Running head: FINE DINING RESTAURANT

Fine Dining Restaurant
Student’s Name
Professor’s Name
Course Title
Date

FINE DINING RESTAURANT

2
Fine Dining Restaurant
Theme and Concept

The type of restaurant will be fine dining or high end. Fine dining establishments have
more attentive customer care; the services include escorting customers to the table, holding
chairs for ladies, and linen napkins being replaced whenever clients leave a table (Kurian &
Muzumdar, 2017). Our team selected this theme and concept because can use a point of sale
(POS) system to manage taking orders, preparing, and brought out in good time for the clients.
This theme and concept also allow adequate communication between customer communication
and the staff to ensure the customers can get what they desire for breakfast, lunch, or dinner
(Kurian & Muzumdar, 2017).
Starter menu plates to share would include thyme, garlic, roast bone marrow, citrus
Serrano pepper vinaigrette, chips, spinach, olive, and exotic cheeses (Boo, 2017). Soups and
salad menu would include tequila crème Fraiche, with Mexican pepper mango juice; balsamic
dressing, with petite Arcadian salad; and garlic lemon anchovy dressing, with hydro bib lettuce
salad (Boo, 2017). Main course menu would include sweet potato molasses mousse, hurricane
sauce, togarashi blackened stone bass, and kumato tomato Pico de Gallo; fresh lemon ricotta
cheese, oyster mushrooms, English peas, and radish risotto; pork tenderloin, baby spinach, and
bourbon smoked cacao nib grits (Boo, 2017). Desserts menu would include meringue, fresh
berries, lemon sorbet, and key lime pie; selection or sorbet and ice cream; and vanilla and
strawberry balsamic ice cream sandwich. The wine list would include Raymond reserve
chardonnay, Les Charmes Macon-lugny, and chateau Vincennes Malbec (Boo, 2017).

FINE DINING RESTAURANT

3

The market target of the restaurant would include individuals from the age of twenty-one
to thirty-five or generation Y. Individuals within this group are likely to dine at an upscale and
expensive restaurant than those less than twenty years. Also, because they are in the foodie
generation, they have an account on social networks such as Twitter, Facebook, and Instagram
and share photos of what they are eating and the location. Another target market is generation X
or people of age thirty-six to age fifty-five. People from this age group are fond of fresh
ingredients; therefore, it would be easier to attract them with our menu.
Design
The interior color theme of the restaurant would be orange. Orange would make the
diners cheerful and happy. Also, because the orange theme is known to be excellent for
establishments that offer unhealthy food and desserts because it makes individuals content and
would be less guilty for eating a...

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Anonymous
Excellent job

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