Business Overview

Business Overview

This assignment presented the opportunity to envision and construct a business of our choosing. The construction of the enterprise will include descriptions about the facility, capital, target customers, products, and employees. I have chosen to take part in the restaurant or service industry. The company I will invest in is a Japanese restaurant. The San Antonio area has very limited Japanese food choices and it is rare to experience authentic Japanese cuisine.

In order to fund my business I will acquire a bank loan. The loan amount will be determined after all expenditures have been calculated. I estimate the loan amount to be $250,000 to $300,000 depending on the building renovations. The facility rental fee will be between $7,000 and $10,000 monthly.

The restaurant will be located in central San Antonio near I-10 and Medical Drive. This location will be convenient for customers and successful for business. The target customer will be middle to upper class and will include all ages. My business will provide a comfortable setting for family outings, tourists, and business meetings. The restaurant will serve authentic Japanese dishes, teppanyaki, and sushi. In order to bypass the need for obtaining a liquor license only wine and beer will be served.

The facility setup will have to be large enough to accommodate two separate dining areas, an office space, bathrooms, a sushi bar, a waiting area, and kitchen. Customers that desire only sushi will be seated at the bar. The general dining area will accommodate customers who do not want to watch food being prepared at the hibachi table. In this area the customer will be seated on a Tatami mat located on the floor. All of the design and decoration within the restaurant will be traditional. There will be paper screens, Japanese paintings, fountains, and Japanese foliage.

Every employee will be provided traditional Japanese clothing. There will be two sushi chefs, six teppan chefs, two hosts/ hostesses, seven waitresses, two janitors, three to four kitchen cooks, and an assistant manager. Individual pay rates will vary. The restaurant will be closed on Mondays. The lunch hours will be from 11:00 am to 3:00 pm and dinner hours will be from 4:00 pm to 9:00 pm. This hour gap will allow for shift changes.

The factors that will make my business thrive include the delivering of exceptional service, quality cuisine, and providing a unique experience and environment.