I Am At The Leesville Road, Raleigh Location Essay

I have seen a local restaurant close the doors twice in the last three years. The owners were not making enough to cover the variable costs of the company to keep the doors open. The first time they closed down it took five months before they were able to open doors again. To make it better, they had a reopening party to show the cleaning and new staff they had. The decision to close the first time came because the staff was not giving the best service which caused people to stop going there. The restaurant is out of town ten miles, which already causes an issue to make sure they receive enough business to stay open. The second time the restaurant closed its doors was a little different. The owners choose to open only on weekends from four in the afternoon to one in the morning. The amount of business on the weekends is more, and the company was not losing as much because they did not have to have keep the same amount of inventory or pay the same wages as staying open all week. Now the owners have decided the restaurant does better when open four days a week and on special holidays instead of seven days a week. Business

Shania 's goal is to open a coffeehouse that targets her Christian community. Even though she has found some franchise offers with complimentary training, the recommendable option is to become a sole proprietor. Franchises will force her business to conform to business practices that may violate certain Christian norms making her lose customers she had targeted in the first place. Such oversight is not needed when targeting niche markets that are

Starting a business from scratch gives you the opportunity to have the freedom of making your business decisions.

Often times, a single factor can cause a business to lose profits. A business analysis done at the restaurant Munchy’s, showed when 80% of the customers were adults, a revenue of $32,000 was brought in. However, when 73% of customers were teenagers, only about $12,000 was made in revenue. There was a $20,000 loss

We have a solution for all of these problems. Not only will you make more money with our system, you will also get more "regulars" for your restaurant.

We want people to continue to live their lives while sticking to their lifestyle. We do not want people to change or be discouraged. We cater to all of our customers and want to meet their needs and wants regardless. We want to grow and expand to more and more locations to be able to share this passion of ours and give others the opportunity to eat healthy even when they are busy or on the go. When it comes to projected sales they look promising. We plan on $446,400 every year and a market share of .05%, giving us at least 4,750 trustworthy customers. Since we serve about 150 people a day and each meal is about $12.40 per meal that leaves us with daily sales of $1,860. We are about average in this industry and hope to gain .05% market share. This means the ending total is multiplied by .05 each additional year. In the future, we can plan on $520,800 and more every year if we have continual effective management and a handle on the

Despit the owners of the resturants wanting to make more profit well so do there servers. Some things they could do would be slighlty raise the price of all foods. Shorten every hours to eight hour shifts, and raise the income to regular non tipped minimum wage an let them recive tips. In the end of the year make it were they dont have to pay taxes on tips.

The operating results of the franchising stores were not disclosed in the company¡¯s financial statements, except for the system-wide store revenue. From the data of annual report, we understand that the total of all franchising stores increased significantly from $152 million in 1993 to $383 million in 1994. However, we have no ideas whether such stores were making profits or not. The profitability of the franchising stores was directly related to the recoverability of Area Developer Financing (¡°ADF¡±). The total of amount of ADF was $201 million, for which Boston Chicken made no allowance as of Dec 25, 1994.

I believe your company could benefit if you increase that number, and spread your franchise to more cities throughout the state. I conducted a poll in my neighborhood asking them if they have ever ate at your restaurant and I was shocked by the results, only 9 of my 28 neighbors have eaten at your restaurant! I was hoping that you could give me some kind of samples of your food that I could bring into my 3rd hour Language Arts class, and I can give my peers your food.

Tim’s coffee shop has the potential of being a very profitable business. This business has a great location and a large pool of good employees. In order to get the business to operate at its full

Another concern of management was the increase in restaurant labor cost that was contributed to inefficiencies during the openings of the new restaurants. Management should look into these inefficiencies to ensure future acquisition openings run smoother and more efficiently, which would keep the restaurant labor cost to a minimum.

I have had the chance to review the information you presented on how to improve Persuade Cafes profits and Stock prices. I would like to take this opportunity to discuss a few changes that I believe are necessary to make, in order for Persuade Café to operate at a profit and increase year over year sales as well as continue to please clients it serves.

Write a plan for starting your own franchising operation. What would be the essential elements of the plan? What specific points would you include in the contractual arrangement you establish with your franchisee?

One of the oldest adages regarding starting and running a franchise is the answer to a common question; "What are the three most important aspects of a successful business?" and that answer is - "location, location, location."

Angelo was always fascinated with pizza and how they make it in restaurants around him. Where he grew up, pizza was the most famous specialty in many restaurants. He got inspired to make a restaurant that serve pizza made from fresh healthy ingredients. He wanted to be creative and innovative of what he makes by choosing bright interior with green color, red and white sign. He worked hard for his first restaurant to make a success story. Then, he thought to expand by opening three other restaurants and ultimately making a franchisee. Even so he was graduated from business school; he was having troubles hiring capable employees his restaurant. These troubles included finding experienced managers, hiring the wrong employees, under staffed, over worked managers, and high turnover rates. That report will discuss his problems and tries to find solutions in order to achieve his ultimate goals.