Restaurant Business & Marketing PlansPertemuan: 3

Matakuliah : V0246 - Operasional Tata Hidang 1Tahun : 2009-2010

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The Business PlanThe Difference Between Marketing & Sales

Marketing Planning & StrategyMarket Assessment, Demand, Potential &

Competition Analysis Marketing Mix-The 4 P’s

Promotion

OVERVIEW SUBJECT

BUSINESS PLAN USEFUL

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Increases the probability of success.

Assists in obtaining financing. Communicates to potential

investors. Defines operational purpose.

BUSINESS PLAN CHARACTERISTIC

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Mission statements generally do not change. Goals are reviewed as often as necessary. Goals should be established for each key operational

area (e.g., sales, food, service, beverage, labor costs, etc.).

Strategies or action plans are the “how to reach the goal”. They are more specific than goals & are generally short-term.

Strategies are specific as to the date by which they are to be achieved and how much should be achieved.

Based on strategies, a detailed action plan with individual responsibilities should be implemented.

BUSINESS PLAN ELEMENTS

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Cover Sheet

Description of Business

Description of The Concept

Market Analysis and Strategy

Financial Data

Appendices

MARKETING

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Restaurant marketing is based on a marketing philosophy.

Marketing philosophy patterns the way management & ownership have decided to relate to guests, employees, purveyors & the general public in terms of fairness, honesty & moral conduct.

Marketing is finding out what guests want and providing it at a fair price.

Marketing asks would-be operators to ask themselves, “Who will be my guests? Why will they choose my restaurant? Where will they come from and why will they come back?”

Includes sales and merchandising.

Determines who will patronize the restaurant & what they want in it.

Is an ongoing effort. Gets into psyche of present

& potential patrons. Marketing is about solving

guest problems.

SALES

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A part of marketing that focuses on the needs of the seller.

Activities that stimulate the patron to want what the restaurant offers.

The actions of restaurant employees that influence patrons after they have arrived at the restaurant.

Sales mentality exists when seller thinks only of his or her needs & pushes an item on a customer.

Closely related to advertising, promotion & public relations.

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THE DIFFERENCE BETWEEN MARKETING & SALES

SALES focuses on the needs of the seller.

MARKETING focuses on the needs of the buyer.

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MARKETING PLANNING & STRATEGY

Every marketing plan must have realistic goals for guest satisfaction, market share, sales & costs while leaving a reasonable profit margin.

SWOT analysis, stands for strengths, weaknesses, opportunities & threats. The strengths & weaknesses focus on internal

factors and can, over time, be controlled by management.

Opportunities & threats deal with external factors.

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MARKET ASSESSMENT Analyzes the community, the potential guests, the

competition & helps to answer the all-important questions:

Is there a need for a restaurant? Who will be the potential guests?

How old are they? What are their incomes? What is their sex? What is their ethnic origin or religion? What are the guests’ wants and needs? Why would people become guests? What will they like or dislike about the proposed

restaurant? What do they like or dislike about existing restaurants?

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MARKET DEMAND

The demand for a restaurant is calculated using two factors:The population in the catchment area (the area

around the restaurant from which people would normally be drawn to the restaurant).

The demographic split of this population by nationality, race, age, sex, religion, employment, education, and income.

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MARKET SEGMENTATION

The market—that is, the total of all actual and potential guests—is generally segmented into groups of buyers with similar characteristics.

Within these groups are target markets, which are groups identified as the best ones for the restaurant to serve.

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TYPICAL SEGMENTATIONS

GeographicCountry, state/province, county, city,

neighborhood.

DemographicAge, sex, family life cycle, income, occupation,

education, religion, race.

BehaviorOccasions, benefits sought, user status, usage

rates, loyalty status, & buyer readiness.

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MARKET SEGMENTATION

Once the target market is identified, it is important to position the restaurant to stand out from the competition & to focus on advertising & promotional messages to guests.

The key to positioning is how guests perceive the restaurant.

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Competition Analysis

Analyzing the competition’s strengths and weaknesses helps in formulating marketing goals and strategies to use in the marketing action plan.

When analyzing the competition it makes sense to do a comparison benefit matrix showing how your restaurant compares to the competition.

You choose the items for comparison, which include name recognition, ease of access, parking, curbside appeal, greeting, holding area, seating, ambiance, food, service, cleanliness, value, and so on…

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MARKETING MIX

• The cornerstone of marketing.• The Four P’s

• Place• Product• Price• Promotion

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PLACE/LOCATION

• One of the most crucial factors in a restaurant’s success.

• Ingredients for success:• Easy access• Curbside appeal• Parking• Convenience• Visibility

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PRODUCT The main ingredient is excellent food. People will always seek out a restaurant offering

excellent food, especially when good service, value, & ambiance accompany it.

3 levels of restaurant product:Core Product: function part of the product for the

customer.Relaxing, memorable evening.

Formal Product: the tangible part of product.Physical aspects, décor & a certain level of service.

Augmented Product: other services. Valet parking, table reservations.

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PRODUCT Product analysis: Covers the quality, pricing & service of

the product offered. Restaurateurs are placing greater emphasis on

atmospherics, the design used to create a special atmosphere.

Product development: Innovative menu items are added to maintain or boost sales.

Product positioning: Conveys to the customer the best face or image of the restaurant, what people like most about it, or how it stands out from the competition.

Restaurant Differentiation: Restaurant owners usually want their restaurant to be different in one or more ways, to call attention to the food or ambiance.

Product Life Cycle: Restaurants, like all businesses, go through a product life cycle from introduction to decline.

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PRICE The only revenue-generating variable in the marketing mix. Several factors affect price:

The relationship of demand and supply Shrinking guest loyalty Sales mix The competition’s prices Overhead costs The psychological aspects of price setting The need for profit

Cost-Based Pricing Competitive Pricing Price & Quality

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PROMOTION

Goals of a promotional campaign: To increase consumer awareness of the restaurant. To improve consumer perceptions of the restaurant. To entice first-time buyers to try the restaurant. To gain a higher percentage of repeat customers. To create brand loyalty (regular customers). To increase the average check. To increase sales at a particular meal or time of day. To introduce new menu items.

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TYPES OF ADVERTISING

In-house Tie-Ins and Two-for-Ones

Loss-Leader Meals Advertising Appeals

Travel guides Yellow pages Mailing lists

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Have a nice day….