Business plan | September 272011 | The Shiawase hut | |

Mark Saidden and Rose Botros The shiawase hut.

Table of Contents Business Plan Summary 3 The Business 3 The Market 3 The Future 3 The Finances 4 The Business 4 Business details 4 Business premises 4 Organisation chart 5 Management & ownership 5 Products/services 5 Risk management 6 Operations 6 The Market 7 Market research 7 Market targets 7 Environmental/industry analysis 7 Your customers 7 S.W.O.T. analysis 8 Your competitors 9 Advertising & sales 10 The Future 11 Mission statement 11 Goals/objectives 11 Action plan 11 The Finances 12 Key objectives and financial review 12 Start-up costs for [YEAR] 13 Balance sheet forecast 14 Profit and loss forecast 15 Expected cash flow 16 Break-even analysis 17

The Shiwase Hut

Business Plan Summary

The Business
Business name: The Shiawase hut Business structure: partnership
Business location: Central Coast
Business owner(s): Mark Saidden and Rose Botros.
Products/services: cultural Asian cuisine. The Market Target market:
This product is targets young teens and working adults. The working adult’s will benefit from the speed at which the meals are prepared. Furthermore the lack of competition means that this restaurant will more likely be chosen by the public in order to satisfy their needs. Marketing strategy:
The shiawase hut is going to enter the market as a small friendly Asian restaurant. Also low cost advertising like flyers and word of mouth is going to be the main way of promotion for the business in the first year. The Future
Vision statement: The main goal of this business is to develop financially and personally and socially with other business people, such as clubs for example the rotary. These connections between the business and the public are classified as personal, financial or social. These ties with the community are important to the business, because it serves as free advertising which can save thousands of dollars. In the short term the vision statement is to sustain the business and mange finances in order to have capital to fall back on if the worst comes to pass and to later expand our business and open another restaurant in another area. The shiawase hut is aiming to satisfy present customer needs, while also saving all forms of capital for further expansion of current premises and later an additional shop. This expansion of the business will help realize the vision of the business.
Six years from now, the ‘Shiwase Hut’ will be rated as a "Four star" restaurant in the central coast area by consistently providing the combination of perfectly prepared food and outstanding service that creates an extraordinary dining experience. Also after gaining recognition and a reputation, the ‘Shiwase Hut’ will open another franchise.

Goals/objectives:

The goal is to have broken even within the first 3 year.

Finance
The Business

Business details
Products/services: The product that is being offered is Asian cuisine.

Registration details
Business name: The shiawase hut
Location(s) registered: NSW
Business structure: Partnership

Business premises
Business location: This restaurant will be in the CBD of a small central coast town in an area all ready well known as the ‘fine food’ hot spot. This is an advantage as it will draw potential customers to location already well know.

Organisation chart

Mark, Rose
(Owners/Managers)

Ling lung
Assistant chef cooks and assists in food preparation helps with finance
Age: 50 years old

Chin Chong
Head Chef orders produce and supplies
Age: 50 years old

Figure 1: Organisation Chart.

Management & ownership
Names of owners: Mark Saidden and Rose Botros
Details of management & ownership: This business is spilt in half, 50% to each owner. Also responsibility for all profits losses and expenses is shared