Sample Feasibility Study for Restaurant

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Submitted by to the category Business and Industry on 03/12/2013 06:55 AM

Submitted by:

Melody Rodriguez

Cristine gayle Castro

Eduardo de Guzman

Submitted to:

Prof. Dominador Zipagan

GENERAL INFORMATION

A. Type of Business Restaurant

B. Address Centro, Cabagan, Isabela

C. Name of the business EMG’s Restaurant

D. Form of business Partnership

E. Capital 9,000,000

F. Name of Owner Melody Rodriguez

Cristine Gayle Castro

Eduardo de Guzman

I. PROJECT PROFILE

Purpose of the Documents

Many people choose fine dining restaurants for a special occasion, so the food must not disappoint- in either selection or quality. You don’t need to feature a huge menu, but it should be interesting, offering unique items that patrons wouldn’t find at any other restaurant. Many fine dining restaurants offer prix fixe menus or limited menus that change on a daily or weekly basis. A great benefit of a smaller, rotating menu allows you to buy seasonal items when they are at their peak of freshness. Your chef can also exercise his or her creativity when designing dishes.

Fine dining wine and liquor selections should be on the high end. No Allen’s Coffee Brandy or Bud Light needed. Instead, you should carry top shelf liquors and a wide selection of cognacs, brandies and other after-dinner drinks. Your wine list should compliment your menu. Each wine should be paired with individual dishes.

The term Fine Dining brings to mind all kinds of images, from crisp white table cloths to waiters in tuxedos. Fine dining, just as the name suggests, offers patrons the finest in food, service and atmosphere. It is also the highest priced type of restaurant you can operate. While you may bring in mucho bucks with a fine dining restaurant you will also pay out more money than if you were running a more casual restaurant, such as a...

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