ARVIN D.

TABUTOL
BSCE 5B CE TE 1
Technical Electives 1 (Entrepreneurship for Engineers)

BUSINESS PLAN OUTLINE

Use the following outline to summarize your business planning decisions. Title each section of
your written plan as indicated in the outline. Write, in your own words. Answers to the
questions listed. Each question can be the start of a new paragraph.

A) BUSINESS PLAN SUMMARY

1) Describe your products and services.

2) Describe the history of your business if it is an existing business, or how you developed your
idea to start a new business.

3) Describe the legal structure of your business- sole proprietorship, partnership, or

corporation.

4) Describe your experience in this business and how it will help you succeed.

5) Describe your reason for believing the business will succeed.

B) MARKETING PLAN

1) Products or Services

I) What customer need or want is being filled?

II) What are the features and benefits of your products or services?

III) How will your product be made or how will your services be provided?

IV) Who will supply the materials?

V) What future products/services will you offer, and when?

2) Distribution

I) How will your products or services be distributed?

3) Industry

I) What do you believe the future hold for this industry?

4) Customers

I) Who are your customers- what does your customer profile look like?
II) How many customers will your business have?

III) What information do you have that supports your decisions about your customers?

IV) What is the growth potential for this business? What is your plan for growth?

V) What information do you have support your decisions about growth?

5) Competition

I) Who are your main competitors?

II) What are their strengths and weaknesses?

6) Position

I) What will your market position be?

II) What is your competitive advantage- why will customers buy from you instead of the
competition?

7) Image and Packaging

I) What will the image of your business be?

II) What will your packaging look like

III) What do your business cards and promotional material look like

IV) Where will your business be located, and why did you choose this location? Include a
sketch of your floor plan.

8) Pricing

I) How did you determine your pricing strategy?

II) How do your prices compare to the competition?

9) Marketing Goals

I) What is your dream-where do you see your business in the next 2 to 5 years.

Example goals:

I want to start a successful business.

I want to expand my existing market share

I want to add new products/services.

10) Marketing Strategy

I) What is your promotional plan?

C) MANAGEMENT DESCRIPTION

1) Who will handle which functions in the business

2) What will their duties and qualifications be?

3) If employees, how many will you have and what will their duties be?

4) Who will hire, train and supervise them?

5) Who will your lawyer, accountant, insurance agent, and other advisory team members be?

6) How will you manage your record keeping, finances, and inventory?

7) What licenses, permits or regulations will affect your business?

8) What types of payments will you accept (cash, check, credit cards, house accounts, etc.)?

9) What contingency plans have you made for you?

I) What will you do if you become sick or are injured, or in the event of a family or personal
emergency that takes you away from the business? Who will take care of the business? How
much will it cost?

10) What contingency plans have you made for the business?

I) What will you do if sales are not what you expected? What will you do to increase them?

II) What will you do if costs are higher then you expected? What will you do to decrease them?

III) How will you make decisions to continue to stabilize or increase your cash flow and
profits?

IV) What will you do if a competitor lowers their prices?

11. Make a Draft of your organizational chart for your business proposal and indicate the
functions of each position.
 Business Plan Summary

The Arvin D’s Restaurant (AD’s) a partnership business will be a moderately priced
50 seat restaurant offering family style food and service and 24/7 open. Serving broasted
chicken, pot roast, steaks and pork chops along with classic hamburgers, wraps and generous
salads are all on the menu. We will offer specialty selections including a lighter options and
smaller portions for a children’s menu.

The restaurant will be family owned and operated by Arvin and Natalie. The Wrights
will be leasing a 400 square meter space located at Bantay, Ilocos Sur, The location will also
require some additional renovation to update the lavatories and increase table space in the
dining area. There will be a good ambiance at night and a clean healthy environment dedicated
for tourists. The décor will feature wood accented chairs with blue and white checked table
cloths. Dinner style tables will be surrounded by wooden chairs with comfortable seating
cushions.

The experience of I and Natalie isn’t much that long but with the help of good
management for the business for recruiting skilled and a very dedicated cook and chef will help
rise and promote the reputation of the restaurant.

Business Objective
The primary objectives of the business plan for Restaurant are below:
•To be the premier home-style restaurant in western Fort Worth, Texas
•To provide quality meals at reasonable prices with exemplary service
•Achieve Cover ratios of 1.00X at each lunch and dinner serving
•To provide satisfaction to the costumers

Marketing plan

1. Products Or Services

Arvin D’s Restaurant will provide traditional home-based food services. will be
serving broasted chicken, pot roast, steaks and pork chops along with classic hamburgers,
wraps and generous salads. And including hiring and recruiting employees that are expert
in this field work. That atleast should be 2 years of experience as cook and at least a year
of experience in waiter or waitress.

The feature of the product comprise 3 main specialties, the spicy, the sweet and the
super spicy challenge where there will be a challenge feature on the menu for which you
will need to finish up the ordered food in an allotted time and price will be given and extre
penalty for the food not cleaned or eaten in the allotted time.

The services and food are not that easy to find and provide for which the materials and
ingredients are not rare and can be ordered through market and some ingredient providers.
There will be bidding of engredients for the restaurant for which will be analyze and
criticize the bidder’s benefits.
 The products changes some of its feature every season that should fit on the weather
and it’s season. Costumers would likely choose to order cold-delicacies when the season is
hot or when it is summer, and they would also prefer ordering soups and noodle-type food
or food that warmth the body when the weather is cold and on its rainy season. The
restaurant will adopt changes in menu for which the costumer’s taste and type will fit to it.

2. Distribution

The Arvin D’s Restaurant provides fast food delicacies for foods that could took
only a few minutes to prepare for the costumers. The restaurant are not that famous in
terms of drive thru since restaurant are supposedly for meeting and for dining purposes but
Arvin D’s Restaurant will provide and benefit the costumer through drive thru feature
for an easy and less hassle distribution of food.

3. Industry

The restaurant’s feature changes how the season and the weather changes therefore
the industry of the business will consistently match to its future.

4. Costumers

Costumers are always the main element of a business, services and products should fit
and satisfy the needs and wants of a costumer in a business.

5. Competition

Business competition is a contest or rivalry between firms to win revenue. It is a

fundamental economic force that benefits customers as firms are under pressure to
constantly improve products and offer attractive prices. The features and quality of
products and services. For example, solar panels that have a higher energy conversion rate
may be preferred by customers. The costumer experience The intangible elements of
products and services such as diligent customer service at a hotel. Similar products and
services typically compete intensely on price. Firms with superior products and services in
the eyes of customers may be able to charge premium prices. Similar products and services
typically compete intensely on price. Firms with superior products and services in the eyes
of customers may be able to charge premium prices.

The restaurant is also focused on the location, Location based competition such as the
only coffee shop at an airport.

6. Position

It is easy for a restaurant owner to want to do everything yourself, from the

cooking to the marketing to the bookkeeping to repairs and maintenance and more.
However, trying to do everything, whether out of financial concern or simply because
 you don’t think anyone can do it “right” will quickly run you and possibly your business
into the ground. The positions:

Executive Chef/ Kitchen Manager

Restaurant Manager
Server
Bartender
Host
Dishwasher
Bookkeeper or Accountant
Maintenance

7. Image and packaging

The restaurants image will be promoted through ads and billboards. Containing its
location and image of the structure that is built

8. Pricing

Pricing is adjusted on the location and some time of duration after the business has
begun

9. Marketing Goals

Marketing is pivotal in keeping a restaurant running. It is important to retain your

existing customer base while growing the restaurant by attracting new diners. An example
of a marketing goal might be to attract new diners from a particular neighborhood.
Objectives might include using social media to engage potential diners in conversations
about food, to join the neighborhood summer activities planning committee and to send a
direct mailer inviting people from the neighborhood to try a free appetizer.

I want to start a successful business.

I want to expand my existing market share
I want to add new products/services.
Customer Satisfaction and Loyalty
Generating Restaurant Traffic
Achieving Specific Financial Goals
Building the Restaurant Brand

10. Marketing strategy

The landscape of restaurant business has been radically transformed by the advent
of digital technology. No longer do restaurant owners depend on the traditional word of
mouth to market their restaurants. Most restaurants I’ve walked into lately seem to be
taking advantage of the digital media and mobile technology. While some of these
restaurants are getting it right, majority are struggling to get their restaurants marketing
strategy on track.
 1. Go Social

We are in the era of food porn and social media platforms are bustling with several
pictures of delicacies that make the thriftiest of people spend some extra dollars.

2. Get a Website

Having a website for your restaurant business is equivalent to having a food shop in
every part of the world. If you want your restaurant to grow big, then you’ve got to get a
professional

3. Bring The Contests On

Offering contests are a good way to spread the word about your restaurant. I would
recommend and offline/online contest..

4. Don’t Leave Out Email Marketing

Restaurant email marketing is another vital strategy to effectively marketing your

restaurant. There are two ways to grow your email list; by getting customers to fill forms
in-person and by getting them to fill forms online.

5. Reach Out To Local Food Bloggers And Influencers

One of the greatest marketing strategies today is leveraging on the network of other
businesses.

6. Get Listed On Food Apps

Several food apps have sprung up over the years due to popular demand by
consumers. No longer do consumers have to go through boring directories or surf the
web for long minutes to find a suitable place to eat.
 MANAGEMENT DESCRIPTION

Restaurant managers are responsible for overseeing the efficient running and
profitability of restaurants and for managing their employees. Specific duties and the amount of
customer/staff contact vary according to the size of employer: managers in larger organizations
may be mostly office-based, whereas managers of smaller establishments often have frequent
contact with both customers and employees.

1) Who will handle which functions in the business

-the two owner

2) What will their duties and qualifications be?

-at least expertise and 5 years of experience

3) If employees, how many will you have and what will their duties be?

- I would have 3 executives and at least 7 of waiters

4) Who will hire, train and supervise them?

- I will hire the most efficient and most experienced employee and also recruiting
trainer for the future employees of the restaurant

5) Who will your lawyer, accountant, insurance agent, and other advisory team members be?

- I will recruit

6) How will you manage your record keeping, finances, and inventory?

- the secretary and treasurer will have the responsible for this

7) What licenses, permits or regulations will affect your business?

-the sanitation clearance, business permit, BIR, NBI clearance and clearance permit.

8) What types of payments will you accept (cash, check, credit cards, house accounts, etc.)?
-cash and credit cards only

9) What contingency plans have you made for you?

-there will be changes as time goes by for the business
I) What will you do if you become sick or are injured, or in the event of a family or personal
emergency that takes you away from the business? Who will take care of the business? How
much will it cost?

-offcourse the 2nd lower position than I as the owner, if the 2nd lower position is not
present, then the next lower position will take over for the mean time of my leave.

10) What contingency plans have you made for the business?
 -there will be changes as time goes by for the business
I) What will you do if sales are not what you expected? What will you do to increase them?

-analysis will be taken for the business, if the problem is determined, solve it and make
adjustments for the food and make improvement on the menu list.

II) What will you do if costs are higher then you expected? What will you do to decrease them?

-Not Applicable for restaurant

III) How will you make decisions to continue to stabilize or increase your cash flow and
profits?

-Not Applicable for restaurant

IV) What will you do if a competitor lowers their prices?

- Then lower the price too

11. Make a Draft of your organizational chart for your business proposal and indicate the
functions of each position.