Business plan of la fornelle

Abstract

La Forelle is a one hundred and seventy seat fine-dine restaurant split on two floors and an outdoor sitting with the capacity to accommodate around twenty to twenty five customers. The main attention of restaurant revolves around on the Belgian and French menu with other European delicacies. La Fornellè is situated in the heart of F-7 Markaz, a flourishing and growing market in Islamabad, with a motive to provide their customers the faith that they will get the best of everything. La Fornellè provides you with warm ambiance with comfortable sitting area and with sooting décor which is European art work. The restaurant has a softly lit bar making it the perfect place to stop in for a bite to eat, a drink or some corporate meeting and additionally to please a large group of people, La Fornellè offers the entire second floor for rent purposes for throwing parties or cater for large get together. The organization’s goal is to provide relaxing, friendly and attractive services for that their aim is to hire the best of all the people available in town, train them and then motivate them, so that we would be able to retain the friendliest and the most efficient staff posiible. Customer turnout observation were carried out using primary research. This was done via careful observation were carried out using primary research. This was performed via keen observation of customer turnout at other different fine dine restaurant within the vcinity, Roasters, Porterhouse and Kicthen Cuisine being a few of them. Customers turnout at different hours of the day and weekends in particular were observed and noted to reach to our assumptions. La Fornellè is a partnership agreement launched as a Fine dine European Cuisine competing with majority of the high end restaurants within the capital city with the main competitors of the likes of Tuscany Courtyard, Roasters, Texas Steak House and Atria. The management promises the European Cuisine like no other bringing in a professional Belgian national Head Chef who has years of valuable experience in the culinary business in Europe, to train and supervise the staff and bring to it’s customer’s authenticity like never before. 6 The layput of restaurant is designed to achieve optimal efficiency with small lift installed to reduce the service time and all the hastle of stairs and a state of the art POS software to track the order of customer and the inventory internal control are well established within the both floors 24/7 monitored via CCTV cameras. Besides both the floors, surveillance cameras are installed at the entrance, at the outdoor seating area and the store room. These cameras will also be connected via security software allowing all owners to access live footage through their phones or devices wherever they may be.