MAJOR�S STEAKHOUSE

With less variety has the lower prices while the one

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with less variety has the lower prices, while the one with the higher prices has more of a variety. When wanting a restaurant with low prices and a huge variety, my restaurant will be chosen. Of course there are going to be customers who love the other restaurant and will choose it any day over the other two restaurants, but with what I have done, I have more of a chance to bring in the customers to my restaurant over my competition. Internal External Positive Strengths: Staff will be nothing but the best. Prices will be low. Customers will love the food. A clean restaurant each and every day. Food will be fresh each day. Opportunities: Can get surrounding towns to try my restaurant. Can set my own prices and have my own menu items. Could expand into a franchise. Negative Weakness: Competing with two other restaurants. Name is Major’s Steakhouse. Threats: Prices can’t get too low; I have to make a profit. Customers may to go other restaurants. Conclusion All these steps will help me become the owner for the best restaurant a restaurant can be. I will have to take in all these factors to try to make my restaurant grow and continue to make a profit. I will have to get all the right permits and licenses to make sure my restaurant is legal and able to run right. Profit is what will keep my restaurant running each and every year. The right staff will help each day and night run smoothly and it will
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also help with customers feeling wanted and special in the restaurant and continue to come back. Major’s Steakhouse will be the number one choice of families who want to go out to eat. Works Cited Foley, J. (2013). The Right Location a Must for Success | Restaurants > Full Service Restaurants from AllBusiness.com. Small Business Advice | Business News & Articles | AllBusiness.com . Retrieved January 21, 2013, from http://www.allbusiness.com/accommodation-food-services/food-services-drinking- places/3877074-1.html#axzz2IaSpDyQw Iowa Department of Inspections and Appeals. (2013). Iowa Department of Inspections and Appeals . Retrieved January 26, 2013, from http://www.dia.iowa.gov/food/controller.aspx?cmd=NavFromMenu&mode=faq Parpal, M. (2013). How to Price Restaurant Menu Items. Restaurant Supplies, Restaurant Industry Survey: How Much Does it Cost to Open a Restaurant? (2012). Restaurant Business Plans, Systems, Checklists & Training, POS, Startup Tools & Resources . Retrieved January 25, 2013, from http://www.restaurantowner.com/public/Industry-Survey-How-Much-Does- it-Cost-to-Open-a-Restaurant.cfm
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Equipment, FSW Restaurant Supply . Retrieved January 21, 2013, from http://www.foodservicewarehouse.com/restaurant-equipment-supply-marketing- articles/restaurant-management-and-operations/how-to-price-restaurant-menu- items/c28020.aspx Walker, J. R. (2011). Study guide to accompany the restaurant: From concept to operation (6th ed.). Hoboken, N.J: John Wiley.
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