Marketing Plan

PROPOSAL FOR NEW RESTAURANT CONCEPT

Grande Haute Cuisine : French Cuisine

Submitted to Haywood Jabuzoff , Executive Director , The Creative Concept Consortium

Number One Gourmet Drive , Adelphi , Maryland 20783 , U .S .A

Page 2

At present , the competition for innovation plays a key role in the success of any establishment especially on services that will meet human necessities such as the food and beverage industry . There counts several challenges to face . There are slim margins , there is an unpredictable demand for the product and there is a large significance based on the

br consumer demand of the service . Once merged with a rapid turnaround time , those challenges eventually contribute to the life-or-death opportunity of the establishment itself

Purpose

The purpose of this proposal is to create and develop a new breed of specialty restaurant that would eventually turn into a transnational business

Objectives

The objective of this proposal is particularly geared towards the establishment of a French specialty restaurant . The focus is directed towards only one cuisine (i .e . French ) such that its elaborate concepts are minimal yet well implemented . Moreover , it aims to adapt or even set its own line of innovation upon obtaining progress and success . It likewise intends to touch a million patrons , as first being a small business enterprise and then being among the world 's finest and renowned food ventures

Marketing Strategy

Having to focus on a single specialty makes an enterprise more susceptible to progress , just as Starbucks had attained its current post as the world 's leading coffee supplier . Starbucks , in this light had its focus primarily set upon the production as well as the service of high-quality coffee beans . And French cuisine is the best target to stimulate public support

French dining cuisine ranges from a variety of olives and seafood , of butters and toasts , of bistro confections to the most fanciful ones of the Tour d 'agent . It is considered one of the most elegant

Page 3

style of cooking . A wide array of cooking stratagems are involved and applied , some virtually complicated , that serves as the basic . Just as the way Japanese cuisine is expected highly of the most simple preparation under the pressure of time , French cuisine similarly disregards much utilization of time for preparation yet still brings to its service the satisfaction they deserve . In addition , the timeless recipes done in the most careful manner and its constant stirring of the broad advocates never seem to fade out the aesthetics of French food

Over 5 ,000 restaurants in Paris alone , patrons have been rushing in and out to discover the uniqueness of each chain . There are Bistros a smaller type of restaurant , Bouchon which produces traditional Lyonnaise cuisine such as sausages or roast pork . There are around twenty officially recognized traditional bouchons in France . There is also a place for coffee-lovers the Cafy which tables and chairs are usually on the outside and limited foods such as croque-monsieur and salads . There is also the advocated Bars which serves cocktails whiskey , pastis...