Culinary Business Plan

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.