Culinary Business Plan
Name : Frans Immanuel
NPM : 17211818
Class : 4EA04
Soft Skill Assignments
English for Business
What plan should
i do after graduation?
Surely, everyone wants to work after graduation. As like me,
I had to find work to obtain personal income. However, there are in my thoughts
about other plans after my graduation in addition to work, which has an entrepreneurship
sideline. Entrepreneurship seems interesting to be acted. Therefore, I want to
entrepreneurship sideline while working. Because I still want to work utilizing
my knowledge of economics bachelor's degree. But the effort what should I do?
How do I obtain capital for entreprenurs? Where will I open the entrepreneur?
That some of the basic questions as an entrepreneur. I want to open culinary business.
Culinary
business in Indonesia are expected to show an increase with the
growth of the middle class. The proliferation of these food
businesses are required to make more creative businesses selling food. I
want to have a great restaurant which serves a wide variety of dishes typical delicious
food of all countries but i know to making it real is not easily. It is
important to understand that there are at least five major types of restaurants for star-up analysis
purposes .The fast food, these restaurants can be national or regional chains,
or locally owned operations provide a minimum amount of customer service and a
low quality (not ne- cessarily inferior) product. Cafeterias are differentiated
next because of the increased amount of customer service offered and a higher
quality menu. The next category is theme/family (sometimes called casual
dining) and contains a large number of sit down establishments with various
types of food themes. The final
category, fine dining, contains
restaurants that offer the ultimate in high quality food and extensive service.
This categorization is not all conclusive but it does serve as suitable
starting point for the analysis of startup and survival variables in the
restaurant industry, these variables are: location, management style, cost
control, creativity and innovation, and capital requirements. The principles
are the same , the applications is what differs depending on the type of
business being set up. The creativity and inovation means like culinary arts. Culinary
arts, customers do not buy service delivery, they buy experiences, they do not
buy service quality, they buy memories, they do not buy food and drink, they
buy meal experiences, they do not buy events or functions, they buy occasions” (Hemmington, 2008). The
Hemmington remarks “specify and
clears” the awareness of the
importance of entrepreneurship in hospitality, leisure, sport and tourism.
Recent emphasis on culinary arts entrepreneurship has been coupled with
developments in education and teaching on the subject.
Today graduates
with entrepreneurial abilities, good technical, business and interpersonal
skills are increasingly being sought by employers and are what is needed today
in the restaurant business, not just chefs. It is important to understand, that
if one is interested in setting up a culinary arts operation it would be
advisable to follow the traditional seven steps applied to the creation of a
small restaurant, steps that usually follow a very similar sequence to that of
the traditional business plan. The steps have been outline as follows: step 1 – conducting an assessment and
setting goals, step 2 – developing
your restaurant concept, step 3 –
understanding regulatory requirements , step 4 – conducting market assessment and research, step 5-
develo- ping the marketing and customer service plan, step 6 – developing your organizational plan, step 7 – developing your finan- cial plan. Before
thinking about owning a restaurant is important to remember that high-performing
restaurants generally seem to adopted a futuristic orientation, are more
proactive, emphasized a greater degree of innovation, are the first to introduce new products and services in the
market, cotinually sought to improve on product and service quality, and
preempted the competition with innovations.
According to
me, having a great restaurant is a profitable business. If my restaurant serves
a wide variety of dishes typical delicious food of all countries, my restaurant
would have much in demand by many people. And therefore, of course, I would
think to build a lot of branches of my restaurant.
