TAILOR MADE

2. MISSION
The mission will be to exceed the customers’ expectations.
The atmosphere and food will please the customers hearing, taste, smell touch and
sight
and provide an exciting creative environment.
The employees will be trained with exceptional customer service and will be
empowered to make decisions based on the business philosophies.

3. OVER ALL STRATERGY
LEARNING & GROWTH
How can we sustain our
ability to
change and improve?
• Having Key Technical talent.
• Implement cross training.
• Align personal goals.
CUSTOMER
How should we appear to
our
customers?
•Service excellence.
•Maintain high standards.
•take every feedback seriously.
•
BUSINESS PROCESS
What business processes
must we excel at?
• Develop new menu.
• Understand customer
segments.
• Increase speed of service.
• Provide cycle menu.

4. BUSINESS EXELLENCE MODULE
• MANAGEMENT
• LEADERSHIP
POLICY &
STRATERGY
• RESOURSE
• PROCESS
IMPACT ON
BUSINESS
• CUSTOMER
SATISFACTION
• PEOPLE
SATISFACTION
BUSINESS RESULT

6. STRENGTH & OPPORTUNITY
 Quick and fast service.
 We will provide tasty and hygienic food in a clean and neat dining
environment.
 A very attractive price & combo’s.
 Team are properly trained & empowered to deliver best service.
 Regular & Loyal guest.

7. WEAKNESS & THREAT
 Lack of privacy.
 The restaurant is new and not well established.
 We have limited owners capital funds
 Space for low profit margin.
 High competition.
 Lack of choices.

8. COMPITITION
 Direct competitors like, Urban on 4, Cello, The Lion, Fel, Some of us, Zoom &
Carrefour packed pre-food seller.
 Though no competitor can offer relaxing and quick service atmosphere like us .

9. MARKET SUMMARY
 Our targeting guest are from office tower from The H-hotel & Sheraton hotel.
 Most of the high profile guest.
 Office building have 55 offices from 3rd to 35th floor with approximate 2k above
employees.
 Restaurant being on sheikh zayad road & opposite to world trade center gives very
high advantage .

10. GOALS & ADJECTIVES
 Ensure customer satisfaction and build a repeat-customer environment.
 Improve our position in the local market & recognition from reviews.
 It also allows us to interact with people on a daily basis.
 A developed marketing program.
 Promoted through web sites, live advertising on screens, posters or flyers.
 A person who is active in the communication can promote the restaurant.
 Attractive deals or combo to attract that market.

11. FOOD & BEVERAGE PLAN
CUISINE
CALIFORNIA ITALIAN CHINESE
Cuisine based:
Starter
Appetizer
Desert
Beverage

12. MANPOWER REQUIRED
Chef (part time).
2 Waiter
Housekeeping staff .

13. FINANCAIL PLAN
0
5000
10000
15000
20000
January February March
Forecast Sale vs Expense – 3 months
SALE EXPENSES

14. WEEKLY SALE VARIANCE
 Monday & Tuesday will be our best sales days in the week. The sales volume for all
other days is based on the different days promotions for other outlets e.g. BBQ (on
U4).
 Friday & Saturday outlet is closed.
 Therefore our weekly sales vary as follows:
Sunday: 70%, Monday: 80%, Tuesday: 85%, Wednesday: 55%, Thursday: 65%.