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Restaurant Business Plan

Restaurant Stella Maris. Restaurant Business Plan. Stella Maris - Belgium. Mission statement. Name of the restaurant: STELLA MARIS. PLACE PRESENTATION PRODUCT PRICE PERSONNEL – STAFF PROMOTION. The Marketing Mix. Restaurant Stella Maris. PLACE. The district “Eilandje” Map

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Restaurant Business Plan

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  1. Restaurant Stella Maris Restaurant Business Plan Stella Maris - Belgium

  2. Mission statement Name of the restaurant: STELLA MARIS

  3. PLACE PRESENTATION PRODUCT PRICE PERSONNEL – STAFF PROMOTION The Marketing Mix Restaurant Stella Maris

  4. PLACE • The district “Eilandje” • Map • Accessibility • The Port of Antwerp • The Historical Center • Shopping

  5. The district “eilandje”

  6. Map – location

  7. How toreachus • by trainFrom Antwerp Central Station: take bus 17 (destination UZA Rijnkaai) from the bus stop outside the Pelikaanstraat exit from the station. Get off the bus at Van Schoonbekeplein.   • By tramTram 7 (get off at Sint-Pietersvliet and walk north for 5 minutes) • By busBus 17 (Rijnkaai stop) and 30 (Sint-Pietersvliet stop) • By carGodefriduskaai car park (Zeevaartstraat 11) • By bicycleYou will find a capacious bicycle rack on the flag promenade just in front of the museum square.

  8. The Port of Antwerp

  9. HistoricalAntwerp • SOME OF THE MOST POPULAR ATTRACTIONS • Central station • Cathedral of our lady • Grote Markt • ‘t Steen • Rubens House • Groenplaats • Vlaeykensgang • Zoo

  10. HistoricalAntwerp Central Station Cathedral of our Lady

  11. HistoricalAntwerp Grote Markt ‘t Steen

  12. HistoricalAntwerp Rubenshuis Groenplaats

  13. HistoricalAntwerp Vlaeykensgang Zoo

  14. Shopping De Meir Stadsfeestzaal

  15. Presentation exterior Mas Restaurant Stella Maris

  16. Presentation interior The restaurant The bar

  17. Presentation interior Meeting room Garden terrace

  18. Restaurant plan

  19. Restaurant plan

  20. Kitchen – Stores Plan office Dirty Kitchen Fridge Office Coldsection Warm section Dishwashing Stores Cloak-room Waste

  21. Kitchen – stores Plan

  22. Kitchen Warm kitchen

  23. Kitchen Coldsection Dishwashing

  24. Product • FOOD • Menu’s • A la carte • BEVERAGE • Wines • Bar list

  25. Food - Menu Lunch menu’s (Mondaytill Friday) • Three course lunch menu 30 €inclusivewines and coffee 45 € • Four course lunch Menu 40 €inclusivewinesand coffee 60 € Weekend Menu (Friday and Saturday evening) • Five course menu 50 €inclusiveaperitif, wines and coffee 75 €

  26. Food – A la carte • 3 coldappetisers • 2 soups • 2 warm appetisers • 3 fishdishes • 4 meatdishes • 1 vegetarian and 1 pasta • 4 desserts

  27. Beverage - Wines • 6 whitewinesby the glass • 6 red winesby the glass • Wine list • 3 Sparkling wines • 20 White wines • 20 Red wines • Wine forfait (3 – 4 and 5 course)

  28. Beverage - others • Aperitifs and digestives • Coctails • Waters and soft drinks • Coffee and tea • Beers

  29. Price In setting ourprice we considered: • The productioncost (purchase, personnel, generalexpenses…) • The pricethatourguests are willingtopay • Prices of competition

  30. Personnel - Staff

  31. uniform Kitchen Restaurant

  32. Promotion - Marketing • Website • Menu design • Implementationfrequency marketing • Up-selling

  33. Website Website content • Name, address, hours and phonenumber • Menu • “Aboutus” section • “Contact us” section • Visuals • Facebook page

  34. Menu design We will look for: • An up-to date look that matches • The restaurant concept of • Theentiredesign of the restaurant • Daily and personalizedmenus • Menu board with specials

  35. Implementationfrequency marketing Increasenumber of repeatcustomersby • A loyalty program • Promotion through email • Invitationsto special promotions and events

  36. Up-selling Up sellingby • Teaching servers and waiters • Suggestionstocustomerstopurchase • Drinks • Appetisers • Appropriate side dishes • Desserts • Most profitable items

  37. End Stella Maris Merksem – Restaurant Marketing tools

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