Turkish and Arabic Restaurant - Butcher Hallow Restaurant - Research Proposal Example

Turkish and Arabic Restaurant Name Course Lecturer Date Executive Summary The name of the business will be Butcher Hallow Restaurant. It will be Turkish Arabic restaurant situated at the Swansea bay tidal lagoon area. It will be an eat-in, take way and family restaurant. It will specialize on working class and weekend leisure dining. The restaurant will look to exploit the unexplored market in this area. The research indicates 70 percent positive responses by the results of the survey questionnaires as well as the secondary sources. We have found that people living in this area would frequent eat in and take way meals. This report provides a research on the viability of the business as well as recommendations after the analysis and discussion of the results. Table of Contents Table of Contents iii 1.0 Introduction 1 1.1 Objectives 1 1.2 Scope and Limitation 2 1.3 Background 2 2.0 Method 2 2.1 Methodology 2 2.2 Primary research 3 2.3 Secondary research 3 3.0 Results 3 9 11 4.0 Discussion 11 5.0 Recommendations 12 6.0 Conclusions 12 7.0 References 14 1.0 Introduction 1.1 Objectives The objectives of this business are unique, just as the business is unique. The objectives range from marketing, financial and operational objectives. This restaurant will originally target the recreational, leisure and the working class market in this region (DeThomas&Derammelaere, 2008). These will heavily emphasis on the weekdays for the working class and the weekends for the leisure and recreational customers. The restaurant will open from Monday to Sunday. The core objective of this restaurant is to acquire an unprecedented market share and maintain it. The other objectives are; To provide the highest quality Turkish and Arabic foods and services to the customers To create a conducive and serene atmosphere where employees can work effectively with each other with high standards and clear goals that profits everybody To syndicate our own marketing strategies with the corporate marketing strategies to build volume quickly Sales in first year of operations to hit $3 million with 20 percent growth every year thereafter To acquire 80 percent of the market share To be the first option and first fine dining Turkish and Arabic restaurant in Swansea bay tidal lagoon. The key to success of this restaurant is will the reputation of providing unparalleled and high quality food and services in this area. We will combine the quality with great service and atmosphere. We will then add Turkish and Arabic menu items that will appeal to all age groups, for all family members and single adults as well. The staff and management have a great deal of experience in restaurant services 1.2 Scope and Limitation The Swansea bay tidal lagoon is a power harnessing project. This project seeks to deliver significantly cheaper power than offshore wind. This project hopes to regenerate the area, create job opportunities for many people. This will boost the economy in this area as well as the whole of the United Kingdom.The restaurant will not be limited to the Turkish and Arabic food stuffs and drinks but it will also offer and provide for sale local food stuffs. 1.3 Background This report scrutinizes setting a business idea in Swansea bay. This is the location of the tidal lagoon project.This area presents a viable business opportunity, there are many persons in this area whose are of Turkish and Arabic origin. These people love their culture so much and they attract their friends to adopting their culture. More important, this area has no Turkish or Arabic restaurant. This is a very good opportunity as it will acquire the share of market relating to this unique services and products of Turkish and Arabic origins. According to the market survey conducted, people like and they are fond of this unique services and products. 2.0 Method 2.1 Methodology We used questionnaires to gather information in this area. The questionnaires used were both open ended and close ended questionnaires. We chose questionnaire because they are simple to understand, they are save time and they are easy to fill. 2.2 Primary research To test the current practice in the Swansea bay tidal lagoon against the old or historical records, questionnaires will be conducted to gather primary data from the customers and residents in this area currently engaged in the project. The questionnaires will collect a quantitative on the range of services and food stuffs that they like. A random yet systematic sample of residents will be drawn from the employees of the project. Commercial spreadsheet packages such as MS excel will be used to analyse the data (Hill & Jain, A2007). However, more sophisticated software such as the SPSS software is available and therefore will be used in data analysis. 2.3 Secondary research The secondary data will be sourced from the internet and the Swansea city council website and records. The researchers will review the secondary data initially through the council website. This will be by use of a range of sources of information like commercial and academic abstracts, bibliographic databases as well as internet search engines. To necessitate and aid the search, there will be construction of key terms and the sources located will hence be collated together (Hill & Jain, A2007). 3.0 Results The total respondents in this survey were 529 respondents. The questionnaires were given out to many persons but only 529 persons returned their responses after filling the information in the questionnaires. After data collection and analysis, these are; 1. Whether male or female Male Female 213 316 Females were more than males; the female respondents were 60% while the male respondents were 40 percent. 2. Age Age 15-25 26-30 31-35 35-40 41-45 46-50 Above 50 Number of respondents 132 81 89 43 67 59 58 The age of the respondents was distributed well, majority of the respondents were at the age of below 35 years. This indicates that this area has many young people. 3. Local or visitor Local Visitor 436 93 The data indicates that 82 percent of the respondents were locals while 18 percent were visitors. The visitors were in this area for duration of less than one year. The locals were classified to have resident or residing here for more than one year. 4. Employed and self-employed Employed Self-employed Unemployed 319 195 15 Majority of the respondents are in formal employment (60%). 37 percent of the respondents are self-employed while 3 percent are not in any form of employment. 5. How often do you eat in a restaurant Daily Once a week Twice a week Thrice a week Never Respondents 78 164 156 95 36 The respondents are regular visitors of restaurants in this area. According to the responses, only 6 percent do not eat in a restaurant. 6. How often will you take Turkish and Arabic food if available Daily Twice a week Thrice Four times a week Five times a week Never Respondents 84 208 90 33 67 47 The results of this questionnaire indicate that the respondents will increase their rate of eating in this restaurant when offered the Turkish and Arabic food and services. 7. How much are you willing to pay? As much as it costs Same as for locals Less than it the locals For quality Respondents 329 120 32 48 8. When do you mostly visit restaurant Weekdays weekends All the time Respondents 229 170 130 9. Are you a student or not Student Not a student Respondents 119 410 10. Have you been to a Turkish or Arabic restaurant before? Yes No Respondents 389 140 11. Where do you spend your leisure Restaurant Other places Home Respondents 239 213 77 4.0 Discussion The result of the analysis providesvery positive information about setting and establishing a restaurant in this area. The result indicates that majority of the respondents are young people below the age of thirty five years. This is very good as these are people who are not yet settled in a family. These people take their meals in restaurant; they do not cook food in their houses. This is very good indication of a viable business in this area. In addition, there is unique restaurant in this area, establishing a Turkish and Arabic restaurant will accelerate business as well. Many customers will turn to this restaurant to take their meals. As indicated in the objectives, the core of the business will be to provide quality food and services. This will be a strong approach of retaining customers (Dorf& Byers, 2005). The respondents are regular visitors of restaurants, this restaurant will not add competition but it will provide unique foods and services not provided by other restaurants in this area. The unemployment rate in this region is very low. This is very good as it indicates that customers have good sources of income and therefore can afford the foods and services offered by this restaurant. Due to work commitment, people result to taking their meals in restaurants as indicated in the results section of this report. Essentially, there is ready market in this region. The results of the analysis indicate that customers are ready and willing to spend provided they will be provided with quality food and services (Ward, 2011). 5.0 Recommendations To establish a successful Turkish and Arabic restaurant in this area, the following recommendations are provided; Pricing the services and food stuffs relatively higher than the local type of food stuffs Provide unique services and food with unchallenged quality (Finch, 2013) Open the business from early in the morning to late in the night Hire adequate, experienced and qualified staffs Provide benefits to staffs as a way of motivation. Provide other services such as birthday gifts 6.0 Conclusions This report provides a plan for establishing a viable restaurant business in Swansea bay tidal lagoon. The report indicates how the business will be established with the market research. It finds that there is unexploited business opportunity in this area. As such, it recommends for establishment of a Turkish and Arabicbusiness in this region. The market is favourable and the restaurant will break even before the in the ninth month as there will be adequate cash flow to the business. This business will is a success. 7.0 References DeThomas, A., &Derammelaere, S. A. (2008). Writing a convincing business plan.Barron's Educational Series. Dorf, R. C., & Byers, T. H. (2005). Technology ventures. McGraw Hill. Finch, B. (2013). How to write a business plan (Vol. 35).Kogan Page Publishers. Hill, C. W., & Jain, A. K. (2007). International business: Competing in the global marketplace (Vol. 6). New York, NY: McGraw-Hill/Irwin. Stutely, R. (2007). The definitive business plan: the fast-track to intelligent business planning for executives and entrepreneurs (Vol. 85). Pearson Education. Ward, J. L. (2011). Keeping the family business healthy: How to plan for continuing growth, profitability, and family leadership. Macmillan. Read More