Ready to Take the Leap: Establishing My Own Restaurant - Essay Sample

Introduction

Throughout my employment life, I was continually thinking of quitting my job and establish my restaurant. I am a professional chef, and I have worked for some significant restaurants in the city, and I feel that it is time that I become my own boss. I am passionate about food and cooking, and establishing my own business is a great idea. I am ready to sacrifice a lot of time and energy to make the business work and provide my customers with the best experience possible. My primary objective is to make the business customer-centered by building an effective and efficient human resource that will work towards achieving the goal. I also aim at helping the community around and playing my part in ensuring corporate social responsibility by taking care of the environment.

Is your time best spent reading someone else’s essay? Get a 100% original essay FROM A CERTIFIED WRITER!

Save 25%

Type of Restaurant

The restaurant will be contemporary casual, which are the restaurants that serve unique and healthy foods and fusion cuisines.

Location

The restaurant will be located in Illinois

Food

Traditional foods of African, Chinese, American, and French cultures will be available at the restaurant. However, all other basic foods will be included in the menu.

Menu

The type of menu that will be used in the restaurant is static, whereby no changes are made. Food and beverages will be grouped differently from which customers can choose. For the food section, the menu will contain elements like appetizers, entrees, and salads. For the beverages section, drinks like cocktails, shots, wine, milkshake, soda, and beer will be included.

Service

Excellent service is a fundamental requirement in a restaurant since customers need good treatment for them to come back. One of the most significant issues that concern service is food presentation (Sweeney et al., 2016). How food is planted plays a critical role in the guest experience. Restaurants make a mistake of overlooking food presentations and focused on the taste of the dishes. Customers often judge food from the way it is presented, even before they take the first bite. Diners are usually willing to pay more when extra care is put on food. Excellent food presentation will provide customers with a better dining experience, and the art will receive praise and recognition, thus attracting more customers (Sweeney et al., 2016). There will be a system for planting food, so that tracking inventory becomes easier. How food is presented communicates the overall quality and the standards of a restaurant.

The first step will be matching food presentation with the theme of the restaurant. Since it is small and traditional, the guests will expect a simple but hearty food presentation (Sweeney et al., 2016). There is also the need to choose the right tableware so that colors do not clash. Styling can be done in white and ivory and other lighter shades.

Food will also be layered to enable the addition of dimensions on the plate. Three heights of food will be perfect for filling up space with starch, vitamins, and proteins without increasing the portion size.

Quality

The restaurant is committed to using quality ingredients for cooking for the customers. Thus, every product, including vegetables, potatoes, flour, cooking oil, and others, will be sourced from reputable suppliers. The restaurant will contract the same companies to supply its products and give long-term contracts to build good rapport with them.

Food Type

The restaurant will focus on providing customers with balance diet dishes to promote their health and general well-being. Thus, for lunch and dinner, customers will be served food containing carbohydrates, vitamins, and proteins of their choice.

Price

Each food and drink will have its own prices depending on what is ordered. For instance, a cocktail will go for $2 while dishes will range from $6 to $20. Other drinks will range from $2 to $4. A cup of tea or coffee will cost $1.

Atmosphere

The restaurant is focused on providing the best possible atmosphere for the customers. Some of the most significant factors that will be considered are lighting, spacing, artwork, and music. First, the lighting has to be right so that the restaurant is not too bright or too dull (Vangelisti, 2017). Secondly, the restaurant is designed in such a way that there is sufficient space to create the best comfort possible and ensure that tables are spaced out nicely to have an excellent atmosphere no matter how busy the place will be at any time (Vangelisti, 2017). People will need to have proper spacing between them.

Regarding the artwork, the restaurant will source its decorations from the local community as part of its corporate social responsibility. The paintings will be hanged on the wall at specific points to set the right mood for the guests to prevent them from staring at bare walls (Erkmen & Hancer, 2018). Vases will real plants will be placed at designated corners to give the place a natural look and provide a relaxed atmosphere.

Management

The company will be headed by a CEO who will be in charge of all activities. Next, there will be a general manager whose primary duty will be planning, controlling, staffing, and directing to ensure a smooth flow of activities that are aligned with the organization's objectives. Next, there will be a human resource department to select, recruit, hire, and train employees and ensure that they follow all the rules. The financial manager's duty will be to produce financial reports and plan for the long-term financial goals of the company.

References

Erkmen, E., & Hancer, M. (2018). Creating value for restaurant customer: The role of other customers in dining experience. In Tourist Behavior (pp. 157-171). Springer, Cham.

Sweeney, J., Armstrong, R. W., & Johnson, L. W. (2016). The effect of cues on service quality expectations and service selection in a restaurant setting. Journal of Services Marketing.

Vangelisti, M. (2017). How atmosphere in a restaurant can influence positively wine consumption? (Master's thesis, University of Stavanger, Norway).