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Essay / Research Paper Abstract
This 17 page paper looks at two elements of a business plan; the development of the product line and the funding request. The paper presets the ideas for the product line for a Peruvian restaurant, looking not only at the menu, but the way that the menu will be offered, including fixed price meals and al la carte pricing. The way that this will be offered as an experience is presented. The second part of the paper looks at the financing which will be needed, provides an assessment of start up capital needs and provides projections for the first year of trading. This is used to determine the total amount of capital needed. Potential sources of financing are identified. The bibliography cites 10 sources.
Page Count:
17 pages (~225 words per page)
File: TS14_TEperurestpf.doc
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Unformatted sample text from the term paper:
how it will be offered. This requires a careful consideration of the product line, not only in terms of the menu, thats the entire experience and the way that the
products would be combined with a service. It is also necessary to consider the funding that will be required in order to implement the plan, looking at potential funding options
and the way in which money will be used, as well as the amount that is required. The first part of this paper we will consider product line, the second
part of the paper will consider the funding requirements. 2. Product Line The entire concept is based on the experience the restaurant will provide; and experience of eating Peruvian food in
a Peruvian environment. It is envisaged that from the moment the customer set foot in the restaurant they will feel as if they are transported into another environment, one that
is far removed from the hustle and bustle of the exterior walls that they know, dominated by the Peruvian culture which is able to provide a unique experience. The
experience of eating in the restaurant would actually have a focus on the food and drink, and the service will need to complement the food and drink as well as
provide a further source of differentiation. By looking at the experience and tracing through a potential customer experience the different elements can all be examined. Access to the service
may start before the customer reaches the restaurant. The restaurant will have a website which will facilitate the booking of a table. This will allow customers to find out information
about the restaurant, the menu, and possibly some information about the concept of the restaurant to increase interest, as well as access booking information. This will include the provision of
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