Restaurant Operations: Capacity, Market, Leadership, and Legal Structure
Restaurant Capacity and Supply Chain
The capacity of my restaurant will depend on the number of dinner guests we have. In order to produce good menus for my guests, I will need to source the proper raw materials. This requires getting food and supplies from different vendors and going to the local market.
It should also be taken into consideration that it is he who is responsible for delivering food or supplies at a price within a budget. We will choose it depending on different characteristics like price, replacement time, etc…
Target Market and Customer Profile
With regards to the potential market, I will look for customers who have an interest in my food and beverage offer and the quality of our service. All these items will make them decide where they want to celebrate and enjoy that party venue.
The environment I am going to work in is for all ages, from young to middle-aged people, with different standards of living (for that reason we have menus affordable for all types of customers) who love to enjoy good food and enjoy having a good time.
Leadership Style and Restaurant Organization
My leadership style shares the autocratic and democratic management. As the restaurant manager, I will use a combination of both methods.
Both the kitchen and the dining room will be carried out on principles of work organization, like teamwork, responsibility, coordination, efficiency, continuation, and division of tasks.
- Each station will have its team of cooks.
- In the cold room, we will do the pre-elaboration of all the raw materials that we received, to prepare them to cook or keep in the fridge or freezer. And in the hot room, the rest of the cooking.
- The dining room will be separated into sections called rangs. Each rang is supervised by a chef de rang to coordinate service with the kitchen.
The maître d’hôtel, also called the dining-room manager, is the employee who has the most responsibility for the front-of-the-house staff in customer service representation.
The maître d’hôtel is who trains all the service staff, selects the wine offer, and also works with the chef to determine the menu and organizes the service development.
Legal Structure: Limited Company
Since our business is quite small, I have chosen the legal form of a limited company (L.C.) because it is appropriate for a small business and also protects my personal patrimony.
It permits to control and regulate my investment and in case of selling the business, it will remain in the family or partners.
Gastronomic Offer: Locally Sourced Cuisine
My gastronomic offer will be based on creating good menus with fresh, local raw products and designation of origin.
At the beginning, we will have four different menus, basic aperitifs, thematic buffets, and different beverages.
The structure of the offer is:
- Hot and cold aperitifs to welcome my guests.
- As starters, we offer different salads and soups to begin.
- From the group of spoon dishes, I would like to detail the diverse rice.
- Our fish is a local and fresh product that will depend on the season. Also, we offer a good quality of seafood.
- Meat will be another option for a main course. Our menu contains delicious dishes such as chicken, beef, lamb, etc.
- When a good meal ends, we cannot miss the dessert. We have the best confectioners who make the cakes or several sweet preparations.
- And finally, we can’t forget the drinks list with important wines from the region and country.
Also, we will offer soft drinks, beers, spirits, liquors, and hot beverages.