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Product description, the menu, barbecue is, of course, the lead item at Butcher Hollow Bar. The butcher Hollow Bar bq comes as the result of many years of experimenting and refining different recipes and techniques. The sauce is a special recipe that has been lovingly developed by the proprietors and tested hundreds of times on willing guests, both at home and at food establishments where the carters have presided. The technique itself is also special, calling for extra effort, but yielding terrific results. The butcher Hollow Bar bq people know how to put out production volume without losing any of the delightful, delectable texture and tastes that will bring the customers back time and again. Our plan calls for opening with a fairly limited menu, featuring barbecue ribs, barbecue pork steaks and barbecue chicken halves. Also offered will be jack salmon (Whiting) with spaghetti.

Because of the decline in the area, he summary did not seek to relocate but obtained employment as assistant food and beverage manager at the holiday inn southtown. The close-down of Tom's Cafeteria was orderly and all debt was retired as agreed. After eighteen months at Holiday inn southtown, tom was promoted to manager of food and beverage, a position he held until he recently resigned to devote full-time to butcher Hollow Bar. Helen Carter, 38, also has extensive experience in food service and hospitality fields. As a young person, she started working in fast-food operations, and while attending the University of Denver, School of Hotel and Restaurant Management, she worked in a variety of food and beverage service capacities, usually as waitress or hostess, and on one occasion for about. Circumstances did not permit her to obtain her degree, and she returned. She obtained employment at the Crest Downtown Hotel and is presently assistant front desk manager. Tom and Helen Carter have been married for 14 years. Tom is working full-time to start up Butcher Hollow Bar. Helen is assisting in her off-duty hours and will work Friday, saturday, and Sunday upon opening. This will not conflict with her present employment, and she intends to continue on at Crest Downtown until Butcher Hollow Bar bq has reached the point of requiring and being able to support her full-time services.

who makes business plans

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Upon graduation, he entered his chosen field as assistant chef at bevo mill under the original management of Chef Ulrich. He stayed at bevo for 8 years, gaining experience in all phases of experience in food preparation and kitchen management. When bevo mill closed in 1975,. Carter, using a small inheritance coupled with an sba loan, acquired an existing cafeteria in the. He renamed the operation Tom's Cafeteria and operated it for 8 years until 1983. Tom's Cafeteria specialized in breakfast and lunch for workers in the garment and shoe trade along Washington avenue homework just west of downtown. Carter was hands-on in all phases of the business management. This business prospered and he was able to retire the sba loan in the allotted five-year period. However, due to a decline in the garment and shoe business in the immediate area, the building in which Tom's Cafeteria was located closed down, and Tom lost his lease.

who makes business plans

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Saturdays and Sundays, both afternoons and evenings, present great opportunities for the leisure dining trade, and our menu and carry-out promotions will be designed to maximize these opportunities. The soulard area also is known as a great business lunch community. While barbecue is not a good lead item for business lunch, other speciality items can be added at a future time when the lunch trade is targeted. Initially, we do not intend to compete for lunch business except on Friday when most soulard restaurants are hopelessly overloaded. A special luncheon menu is presently being refined for possible inclusion with an expansion of hours during our second year. Management, tom Carter will head the husband and wife team of Tom tree and Helen Carter, as he devotes fulltime to the planning, installation, and start-up of Butcher Hollow Bar. Tom, 43, holds an Associate degree in food Service management from Forest Park junior College.

Butcher Hollow Bar bq will originally target the leisure and recreational dining market. This will heavily emphasize friday, saturday, and Sunday business. For the first 12-month period, it is expected that the business will remain closed on Monday, opening from 4:00 pm to 11:00 pm tuesday through Thursday, 11:00 am to 11:00 pm friday and Saturday, and 11:00 am to 9:00 pm on Sunday. In addition to the local trade, these hours allow us to capture the afterwork commuter as well as those stopping off after the ballgame for barbecue and a beer. Fridays present a special market. In addition to the normal influx of Friday evening business, butcher Hollow will be catering to the known habit of working people to treat themselves special for lunch on Friday. Featured dishes will be the soon-to-be-famous Butcher Hollow Bar bq or the special Jack salmon and spaghetti platter available only on Friday. The latter is known to be very popular for lunch or dinner in south. Louis, and along with the butcher Hollow special sauces, can attract a great deal of business.

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who makes business plans

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The concept of Butcher Hollow Bar bq is to offer a limited but highly popular menu, aimed at a clearly defined market. It is expected that at least 50 of the business will be carryout. An outside tables beer garden facility is also planned for nice weather. Barbecue will, of course, be prominent, but other dishes known to have great appeal in the area will also be featured. The business will be situated in the soulard neighborhood. This is a high profile rehabbed community with a high concentration of residential units occupied by young professionals as well as established neighborhood blue-collar workers. The soulard neighborhood is well known for its social scene consisting of many small bars, restaurants, and bistros.

The focal point is soulard Market, an open-air produce market some 200 years old and a national historic landmark. Many people are attracted to the area for its ambiance, and its establishments cater not only to neighborhood people but to customers commuting to suburbia from downtown employment and stadium events. Carter's start-up capital consists of 15,000 derived from savings. Carter will continue her present employment as assistant front desk manager at the Crest Downtown Hotel, and will work weekends at Butcher Hollow. Carter will be employed full-time from start-up and has resigned his job as food and beverage manager of Holiday inn southtown.

Tom and Helen Carter bring both experience and formal training to the food service field. Tom operated the successful Tom's Cafeteria in the garment district for some eight years. Both he and Helen have a wealth of experience in food service and hospitality management. Butcher Hollow Bar bq also has a sound marketing plan directed at our three identified markets. Viable market, good promotion, and an excellent product, backed up by sound and experienced management will go a long way to assuring success of the business venture.

Our anticipated capitalization consists of a budget of 45,000, including 15,000 owner's equity along with 30,000 borrowed capital. Owner's equity derives from joint savings. The operating plan provides for proprietor withdrawals of 1,000 per month for the first 12 months of operation. Carter will continue her employment as Assistant Front Desk manager at the Crest Downtown Hotel. Careful and conservative projections anticipate a first year net of 12,000 on sales of 113,000. It should be noted that the first year P/L reflects certain initial sales promotional activities that, while burdensome during that period, are expected to yield long-term results. Our second year projected profit is 30,500 on sales of 146,000 yielding.1 return on investment. The company— present situation, butcher Hollow Bar bq, a proprietorship, will be a husband and wife operated business. Both Tom and Helen Carter will bring with them experience in food service and related hospitality fields.

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We have learned that people living in soulard and Lafayette Square, or within reasonable driving distance, would patronize a good eat-in or carry-out Bar bq restaurant in soulard if one were available. Further research of the population demographics of this area reveals a lifestyle most conducive to eating out often, as frequently as three times per week. Management has also identified a very viable commuting market that frequents the soulard area, availing themselves of the many attractive restaurants, bars, and bistros. These customers travel there from downtown employment, stadium events, and other entertainment centers such as Union Station, laclede's Landing, and kiel Auditorium. Many look forward to a stop in historic for soulard. Butcher Hollow Bar bq will be a welcome addition to this ambiance, offering to the area a delectable barbecue fare not currently available. Many thousands of people also work in an near the soulard area and often unwind after work at one of the many bistros. Butcher Hollow intends to be part and parcel of this scene, offering superb Bar bq, frosted steins of beer, along with convenient carry-out. Relaxed patio dining is also planned for use during pleasant weather.

who makes business plans

Louis is recognized as one of the prime barbecue markets in the country. The soulard neighborhood, future home of Butcher Hollow, is known as one of our summary area's most popular and successful nightlife hubs. What makes Butcher Hollow Bar bq special as a business proposition? New restaurant openings are known to be risky. What have we done to neutralize these risks and assure success? First, we have identified an unfulfilled market for our exceptional product. Careful research has demonstrated a 66 positive response by a representative sampling of our primary and secondary geographical markets.

Business dozens of Free Themes. Build on the platform that powers more than 30 of the internet. Business plan butcher hollow bar bq 1020 Allen ave. Louis, missouri 63104, the proprietors of this new restaurant plan to take advantage of their market research, which indicates there is a great interest and very little competition in a specific area. Louis for a barbecue restaurant. Executive summary, the company—present situation. Objectives, management, product description, market analysis—customers, competition. Risks, marketing strategy—advertising, promotion public relations. Pricing profitability, summary use of funding, financial projections. Addendum, executive summary, butcher Hollow Bar bq will be an eat-in, carry-out restaurant, specializing in evening and weekend leisure dining.

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