Gar Business Plan

Executive Summary

Gar's is an eating establishment focusing on healthy, nutritious, and fast food to the local downtown area. This establishment will be Mexican Cocina specializing in Mexican cuisine where customer will be able to eat healthy and quick. Based on this distinct menu, Gar's will follow a differentiation strategy that will provide unique, or hard to find choices to customers. The keys to success for Gar's will be repeat business, an excellent location convenient to downtown businesses and its unique Mexican cuisine. The company will be a sole proprietorship owned by Edgar HernandezGarcia. Edgar will be providing $20,000 capital investment and there will be an additional $30,000 raised in short term loan which he will obtain from the bank he currently works at.

Entering into this market will not be easy because this is an industry that is highly competitive, with periodic overloading and low margins. In addition, there are a large number of substitutes, and the suppliers to this market have a great deal of power. In order to overcome these issues, the company will have to acquire an excellent location in the downtown to draw in the company's main target market segment, the business professionals. The company will seek to provide these customers with the maximum number of services to create the greatest sales volume during the company's peak hours of operation.

The company has planned to offer its products at a slightly higher price than that of its competitors. This is to provide credibility to its clients as an upscale establishment that provides a unique menu. This will also provide the funds to cover the higher than expected operating costs due to the differentiated and expanded menu.

Keys to Success

* Every customer who comes in once should want to return, and recommend us. Word-of-mouth marketing is a powerful ally.

* Location. Convenience is essential to us because we need to be close to our target customer

* The right food, variety with a Mexican theme, with a price high enough to establish credibility, but not so high as to limit customers.

Mission Statement

"Our mission is to serve freshly prepared high quality Mexican food in a relaxed and festive atmosphere by a friendly and knowledgeable staff"

Company Goals

* Cash flow should be self-sufficiency by the end of the first year.

* The original loan paid off by the end second year.

*Provide a sufficient income for all employees that work for the business

* Sales over $100 in the first year.

* Make Gar's the go to spot for lunch or dinner

Company Leadership

As of right now the company will be a sole proprietorship with Edgar HernandezGarcia being the only owner.

Edgar HernandezGarcia: President/Founder/CEO/CFO/CIO

Edgar HernandezGarcia will oversee operations in all aspects of the business. In addition to managing client relationships, marketing and product expansion, Mr. HernandezGarcia will be responsible for hiring new personnel members to enhance the management team. In addition to this, Mr. HernandezGarcia has worked for US Bank for five years while bring a full-time student. There he has managed employees while in charge of obtaining new business through loans and deposit accounts.

Bertha Hernandez, COO - Operations, Marketing

Bertha Hernandez will oversee all of the operations that have to do with the kitchen and the menu. Working side by side with the kitchen staff Monday through Friday, She will ensure that lunch menu items are consistently prepared to the highest levels of quality. This will be achieved by writing prep lists, ensuring recipe adherence, and planning and preparing the employee meal. In addition, she will interview and hire staff, uphold safety and sanitation procedures, recognize associate events and milestones, hold pre-shift meetings, educate hourly associates, evaluate products to preserve Gar's standards and participate in management meetings. Bertha has had an intensive background in Mexican cuisine even though she does not have any culinary education.

Ethics

Employee Relations

An employee relation is an area of ethics that food establishments often neglect. With a number of exceptions, food restaurants generally pay minimum wage or only slightly higher for high-stress jobs. Scheduling issues are notorious in restaurant settings as well, with employees working double shifts or working early-morning shifts immediately after late-night shifts. Gar's will commit to breaking the trend of overworking and underpaying employees. Addressing this issue in a code of ethics can dramatically impact your reputation among potential employees.

Food Safety

Although most people do not realize it, patrons of food establishments place their lives in the establishments' hands. Improper storing and labeling of food items or selling slightly expired food can be tempting from a financial perspective but can lead to serious injury or worse due to food poisoning, cross contamination or allergic reactions. Gar's will include firm commitments to food safety in their codes of ethics, always placing food safety above financial concerns. This includes going beyond the letter of the law to enforce the highest product quality standards.

Supplier Standards

Food establishments should be familiar with their suppliers. Again, financial considerations can tempt food establishment owners to purchase the most inexpensive ingredients with no questions asked. To show a commitment to ethics, food establishments should perform due diligence before signing a contract with a new supplier. Gar's will require its suppliers source to state where they receive their livestock, how livestock is raised and treated, which hormones or artificial additives are added to feed stocks and other ethical considerations related to the humane treatment of animals and equitable employment practices.

Internal Environment Analysis

The employees' skill levels are an internal factor that affects the management style of a quick service restaurant like Gar's. The hiring strategies that our management team