Cornell College Restaurant Business Investor Proposal Paper

User Generated

Zvakhna

Business Finance

Cornell College

Description

Could you able to fix my project?

For the financials make sure when you do the annual numbers they all add up when you are subtracting from revenues and arriving at EBITDA and NI. Use my % as a guideline how to come up with the expense amounts . This column you don't even have to use in the table. The numbers must add up correctly throughout the tables right to the bottom line.

Must include 3 points:
1. Summary of your proposal – what type of business, where, how big, level of service,..
2. Financials – ROI return on investment – , - how much of a $ investment are you seeking, what will you need it for (not in detail, just simply stated: real estate, building, equipment, interior,...) and ROI you are planning for the investors, this amount must be corresponding with your financials to assure your commitment to the investors
3. Select 2 biggest challenges and how do you plan to overcome them – - this could be financial, human resources, marketing, competition, select two and state why do you expect them to be a challenge and how will you overcome it/prepare for it, so the investor has a confidence in you

Unformatted Attachment Preview

Investor Proposal RESTAURANT IN NEW YORK Executive Summary  The Restaurant will be a 3-star standard  The main aim is to maximize shareholders value  The target market are the middle class  The restaurant will solve low quality services problem  The main source of finance will be from shareholders Objectives  Main objective is to maximize shareholders value  Aims at promoting employees morale  Aims at serving customers exemplarily  Aims at attaining biggest possible market share  Aims at branding the restaurant on social class Vision/Mission/Values  Mission: to provide high class service to customers  Vision: to be the market leader in New York hospitality market  Values: To attain excellence in customer service  To observe integrity in all customer dealings  To enhance inclusiveness and cohesiveness Industry Research  Restaurant operates under hospitality industry  Restaurant offers food stuffs and recreational facilities  Marketing cuts across the board  Marketing involves both paid and unpaid media  There is a high level of competition in the market Strategic Thinking to Develop a Winning Strategy  Restaurant business is highly competitive  Competition is on the basis of service quality  Marketing is also an important issue  Ability to serve well is based on employees’ quality (Tovstiga 2015)  Differentiation strategy is fundamental  Employees need to be continuously trained Strategic Planning to Turn the Thinking into Reality  Identify the effective strategic position  Gather necessary people and information  Perform the SWOT analysis of the business  Come up with the strategic plan  Implement the strategic plan  Monitor and control performance continuously Strategic Partnerships/Relationships  Will involve research and development institutions  Will look for quality suppliers  Value added resellers will be involved for marketing  Will engage promotion firms for marketing  Will consult design firms for facility differentiation Critical Success Factors  Effective training and education of employees  Management commitment and excellence  Customers’ high level of satisfaction  Orientation of the staff members (Yeoh & Popovič 2016)  Communication of performance improvement  Quality department to enhance corrective actions Goals: Employees  Goals: Attain a high level of motivation  Be highly experienced with the customer service  Measures of satisfaction: Positive feedback from employees  High level of productivity Cont..  Tasks to attain goal:  Train the employees continuously  Motivate the employees as a routine  Recognize efforts made by employees  Involve employees in major decision making  Enhance free flow of communication Cont..  Linkages: Free communication with leaders  Teamwork enhancement among the employees  Readiness levels:  Training readiness level  Technology readiness level  Commercial readiness level  Productivity readiness level Goals: Customers  Goals: To attain high level of satisfaction  To attain a high customer retention level  Measures of satisfaction: Positive feedback gained from customers  Rate of come back made by former customers Cont..  Tasks to attain goals:  Train employees effectively for better service delivery  Enhance free flow of communication from customers  Immediate response to customers queries  Differentiation of services offered at the premises Cont..  Linkages: Engagement through social media  One on one engagement with customers  Readiness levels:  Training readiness level  Technology readiness level  Commercial readiness level  Productivity readiness level Goals: Shareholders  Goals: To maximize shareholders value  To earn full trust of the shareholders  Measures of satisfaction:  Positive feedback from shareholders  Level of profits from the restaurant Cont..  Tasks to attain goals:  Enhancement of integrity in business dealings  Enhancement of quality staff members  Promotion of the business effectively  Free flow of communication with shareholders Cont..  Linkages: Free flow of online communication  Routine meetings with the shareholders  Readiness levels:  Training readiness level  Technology readiness level  Commercial readiness level  Productivity readiness level Analysis/Models: SWOT  Strengths: Strong workforce, High quality services  Weaknesses: Financial limitations, Poor location (Bull et al, 2016)  Opportunities: New market development, Business diversification  Threats: Competition increase, Technological change Porters five model  Threat of entry: High  Bargaining power of suppliers: low  Threat of substitutes: High  Bargaining power of buyers: High  Rivalry among existing parties: High BCG Matrix  Dogs: Take home products  Cash cows: Crowd catering  Question markets: hosting special events  Stars: traditional restaurant services Ansoff Matrix  Market penetration: low pricing strategy  Product development: high level of differentiation  Market development: intense marketing  Diversification: creating new products and services Kotter’s 8-step change model  Establishing a sense of urgency  Creating a guiding coalition  Developing a change vision  Communication of the mission to related stakeholders Cont..  Empowering the broad based action  Generation of short term wins  Promotion of stakeholders morale and motivation  Incorporating the change into the corporate culture Financials-Investments  Three year projection:  Revenue: 2020- $200000, 2021- $30000, 2022- $35000  Revenue sources: shareholders contributions  Borrowing from financial institutions Cont..  Expenses (Sources): 2020-$20000,2021-$30000,      2022-$35000 Wages and salaries of staff members Accounting and banking expenses Education and training expenses Marketing expenses Restaurant supplies expenses Cont..  EBITDA: 2020: $180000 2021: $270000, 2022    $315000 Assumptions Made: Constant rate of inflation Stable political environment in the country Money needed: $100000 Return on Investment: 10:1 References  Tovstiga, G. (2015). Strategy in practice: A practitioner's guide to strategic thinking. John Wiley & Sons.  Bull, J. W., Jobstvogt, N., Böhnke-Henrichs, A., Mascarenhas, A., Sitas, N., Baulcomb, C., ... & Carter-Silk, E. (2016). Strengths, Weaknesses, Opportunities and Threats: A SWOT analysis of the ecosystem services framework. Ecosystem services, 17, 99-111. Cont..  Yeoh, W., & Popovič, A. (2016). Extending the understanding of critical success factors for implementing business intelligence systems. Journal of the Association for Information Science and Technology, 67(1), 134-147.
Purchase answer to see full attachment
User generated content is uploaded by users for the purposes of learning and should be used following Studypool's honor code & terms of service.

Explanation & Answer

Attached.

Investor Proposal
RESTAURANT IN NEW YORK

Executive Summary
 The Restaurant will be a 3-star standard
 The main aim is to maximize shareholders value
 The target market are the middle class
 The restaurant will solve low quality services

problem
 The main source of finance will be from shareholders

Objectives
 Main objective is to maximize shareholders value
 Aims at promoting employees morale
 Aims at serving customers exemplarily
 Aims at attaining biggest possible market share
 Aims at branding the restaurant on social class

Vision/Mission/Values
 Mission: to provide high class service to customers
 Vision: to be the market leader in New York

hospitality market
 Values: To attain excellence in customer service
 To observe integrity in all customer dealings
 To enhance inclusiveness and cohesiveness

Industry Research
 Restaurant operates under hospitality industry
 Restaurant offers food stuffs and recreational

facilities
 Marketing cuts across the board
 Marketing involves both paid and unpaid media
 There is a high level of competition in the market

Strategic Thinking to Develop a Winning Strategy
 Restaurant business is highly competitive
 Competition is on the basis of service quality
 Marketing is also an important issue
 Ability to serve well is based on employees’ quality

(Tovstiga 2015)
 Differentiation strategy is fundamental
 Employees need to be continuously trained

Strategic Planning to Turn the Thinking into
Reality
 Identify the effective strategic position
 Gather necessary people and information
 Perform the SWOT analysis of the business
 Come up with the strategic plan
 Implement the strategic plan
 Monitor and control performance continuously

Strategic Partnerships/Relationships
 Will involve research and development institutions
 Will look for quality suppliers
 Value added resellers will be involved for marketing
 Will engage promotion firms for marketing
 Will consult design firms for facility differentiation

Critical Success Factors
 Effective training and education of employees
 Management commitment and excellence
 Customers’ high level of satisfaction
 Orientation of the staff members (Yeoh & Popovič

2016)
 Communication of performance improvement
 Quality department to enhance corrective actions

Goals: Employees
 Goals: Attain a high level of motivation
 Be highly experienced with the customer service
 Measures of satisfaction: Positive feedback from

employees
 High level of productivity

Cont..
 Tasks to attain goal:
 Train the employees continuously
 Motivate the employees as a routine
 Recognize efforts made by employees
 Involve employees in major decision making
 Enhance free flow of communication

Cont..
 Linkages: Free communication with leaders
 Teamwork enhancement among the employees
 Readiness levels:
 Training readiness level
 Technology readiness level
 Commercial readiness level
 Productivity readiness level

Goals: Customers
 Goals: To attain high level of satisfaction
 To attain a high customer retention level
 Measures of satisfaction: Positive feedback gained

from customers
 Rate of come back made by former customers

Cont..
 Tasks to attain goals:
 Train employees effectively for better service delivery
 Enhance free flow of communication from customers
 Immediate response to customers queries
 Differentiation of services offered at the premises

Cont..
 Linkages: Engagement through social media
 One on one engagement with customers
 Readiness levels:
 Training readiness level
 Technology readiness level
 Commercial readiness level
 Productivity readiness level

Goals: Shareholders
 Goals: To maximize shareholders value
 To earn full trust of the shareholders
 Measures of satisfaction:
 Positive feedback from shareholders
 Level of profits from the restaurant

Cont..
 Tasks to attain goals:
 Enhancement of integrity in business dealings
 Enhancement of quality staff members
 Promotion of the business effectively
 Free flow of communication with shareholders

Cont..
 Linkages: Free flow of online communication
 Routine meetings with the shareholders
 Readiness levels:
 Training readiness level
 Technology readiness level
 Commercial readiness lev...


Anonymous
Great study resource, helped me a lot.

Studypool
4.7
Trustpilot
4.5
Sitejabber
4.4

Similar Content

Related Tags