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論文名稱 Title |
健康餐廳 – 餐廳商業計劃 Food Box - A business plan for a restaurant |
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系所名稱 Department |
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畢業學年期 Year, semester |
語文別 Language |
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學位類別 Degree |
頁數 Number of pages |
75 |
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研究生 Author |
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指導教授 Advisor |
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召集委員 Convenor |
趙必孝 Bih-Shiaw Jaw |
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口試委員 Advisory Committee |
王喻平, 余明助 Yu-Ping Wang; Ming-Chu Yu |
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口試日期 Date of Exam |
2016-01-18 |
繳交日期 Date of Submission |
2016-02-15 |
關鍵字 Keywords |
營養、健康、技術、餐廳、商業計劃 nutrition, healthy, technology, restaurant, business plan |
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統計 Statistics |
本論文已被瀏覽 5721 次,被下載 34 次 The thesis/dissertation has been browsed 5721 times, has been downloaded 34 times. |
中文摘要 |
這項商業計畫的主要目的是為了定義一個家族事業會演變成什麼和 經過一段時間它會如何建立與發展. 本商業計劃餐廳落點於克羅埃西亞首都-Zagreb 的市中心。它將會 是運用現代科技,提供與眾不同服務而且在 Zagreb 前所未有的小 規模外帶餐廳。 我們的目標是塑造餐廳品牌形象,吸引喜歡簡單且高品質的顧客群, 從而提高顧客忠誠度,奠定成功的基礎架構。我們將會以高品質的 食物和飲品,良好的服務態度以及最大的顧客便利性來達到目標。 |
Abstract |
The main purpose of this business plan is to define what a family run business will be, how it will be set up and how it will develop over time. The business plan is for a restaurant that will be located in the city centre of Zagreb, the capital of Croatia. It will be a small takeout restaurant which will be offering a different kind of service, non-existent in Zagreb, which will be based on the use of technology. Our goal is to become a restaurant that will attract customers who appreciate simplicity and quality, hence building loyal customer base which will be an important factor in achieving success. We will do so by selling great food and beverages along with great service and minimal hassle for them. |
目次 Table of Contents |
1. Executive Summary ................................................................................................................. 1 2. Company Summary .................................................................................................................. 2 2.1. Start-up Summary .............................................................................................................. 4 2.2. Company Ownership ......................................................................................................... 6 2.3. Restaurant Location ........................................................................................................... 6 3. Products and Services ............................................................................................................. 10 3.1. Products and Service Description .................................................................................... 10 3.2. Competitive Comparison ................................................................................................. 14 3.3. Sales Literature ................................................................................................................ 16 3.4. Sourcing and Fulfillment ................................................................................................. 17 3.5. Technology ...................................................................................................................... 19 3.6. Future Products and Services .......................................................................................... 21 4. Industry and Market Analysis Summary ................................................................................ 25 4.1. Industry Analysis ............................................................................................................. 25 4.2. Market Research .............................................................................................................. 27 4.3. Market Segmentation ....................................................................................................... 29 4.4. Target Market Segment Strategy ..................................................................................... 32 4.4.1. Market Needs ........................................................................................................... 34 4.4.2. Market Trends .......................................................................................................... 35 4.5. Distribution Patterns ........................................................................................................ 36 5. Strategy and Implementation Summary ................................................................................. 37 5.1. Competitive Edge ............................................................................................................ 37 5.2. Marketing Strategy .......................................................................................................... 40 5.2.1. Positioning Statements ............................................................................................. 42 5.2.2. Pricing Strategy ........................................................................................................ 42 6. Sales Strategy Summary ......................................................................................................... 44 6.1. Sales strategy ................................................................................................................... 44 6.2. Sales Forecast .................................................................................................................. 45 7. Management Summary .......................................................................................................... 47 7.1. Organizational Structure .................................................................................................. 47 7.2. Personnel Plan ................................................................................................................. 48 8. Financial Plan ......................................................................................................................... 49 8.1. Break-even Analysis 49 8.2. Projected Income Statement 51 8.3. Projected Cash Flow Statement 53 8.4. Projected Balance Sheet 55 8.5. Other Business Ratios 56 APPENDIX 57 REFERENCES 65 |
參考文獻 References |
• “Android Pay now rolling out: How does it work, where is it available?” Pocket-lint. September 10, 2015. Retrieved November 20, 2015, from http://www.pocket-lint.com/news/135017-android-pay-now-rolling-out-how-does-it-work-where-is-it-available • Beljan, Ivana. “Cijene poslovnih prostora osjetno nize no 2010. godine.” Crozilla.news. Retrieved November 9, 2015 from http://news.crozilla.com/cijene-poslovnih-prostora-osjetno-nize-no-2010-godine • Croatian Bureau of Statistics. (2015, February 11). Tourist Arrivals and Nights in 2014. Retrieved November 8, 2015, from http://www.dzs.hr/Hrv_Eng/publication • Elwood D. Watson, “Younger Consumers Are Trending Toward More Health-Conscious Eating”. Huffpost Healthy Living. September 2, 2015. Retrieved November 27, 2015 from http://www.huffingtonpost.com/elwood-d-watson/younger-consumers-are-tre_b_6632166.html • “Functional Foods: Key Trends & Developments in Ingredients.” November 21, 2014. 116 Pages - Pub ID: LA5308674. Retrieved November 17, 2015, from http://www.packagedfacts.com/Functional-Foods-Key-8540424 • Katherine Taylor, “The 10 Biggest Restaurant Trends for 2015”. Entrepreneur. October 28, 2014. Retrieved November 27, 2015 from http://www.entrepreneur.com/slideshow/239015 65 • Kim Durant, “What Is the Target Market for a Healthy Restaurant?” Chron. Retrieved November 26, 2015 from http://smallbusiness.chron.com/target-market-healthy-restaurant-21060.html • Laura DiBenedetto, “14 Restaurant Marketing Tips for Success Online and Off”. Vision Advertising. Retrieved November 27, 2015 from http://vision-advertising.com/restaurant-marketing-tips-success-online-and-in-the-restaurant • Lisa R. Melsted, "Tabletop Tablet Service—Coming to a Restaurant Near You." Forbes. Feb. 11, 2015. Retrieved November 22, 2015 from http://tinyurl.com/tabletoptablet. • “Mobile payments: Pros and cons of mobile wallet systems.” CBS News. November 11, 2014. Retrieved November 20, 2015, from http://www.cbsnews.com/news/mobile-payments-pros-and-cons-of-mobile-wallet-systems • National Restaurant Association. (n.d.). Trending Healthy. Retrieved November 8, 2015, from http:// http://www.restaurant.org/Industry-Impact/Food-Healthy-Living/Trending-Healthy-(1) • Olga Khazan, “The Restaurant Menu That Nudges People Toward Healthy Food”. The Atlantic. August 6, 2014. Retrieved November 27, 2015 from http://www.theatlantic.com/health/archive/2014/08/the-restaurant-menu-that-will-make-people-want-to-buy-healthy-food/375625 • O projektu. Finoteka.com. Retrieved November 26, 2015 from http://www.finoteka.com/mobile/?t=info • Susan Burns, “5 Examples of Restaurant Word of Mouth That Became Big News”. Rewards Networks. March 26, 2013. Retrieved November 27, 2015 from 66 http://www.rewardsnetwork.com/blog/5-examples-of-restaurant-word-of-mouth-that- became-big-news/#sthash.NA0MZyEu.dpuf • “Terms of Service.” ChowNow. Retrieved November 20, 2015 from https://www.chownow.com/terms-of-service • Tyler Gaskill. “Turning the Tables.” ASQ. August, 2015. Retrieved November 22, 2015 from http://asq.org/quality-progress/2015/08/keeping-current.html • ”Why everyone’s eating breakfast, lunch, and dinner in a bowl.” Well and Good. Good Food, August 23, 2015. Retrieved December 1, 2015, from http://wellandgood.com/2015/08/23/healthy-bowl-trend-restaurants |
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