business plan restaurant innovation from a full menu restaurant and taqueria to: el kilo
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BUSINESS PLAN
La Noria Taqueria
Restaurant innovation from a full menu Restaurant and Taqueria TO: EL KILO
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• CARNITAS
• AZADA
• LENGUA
• PASTOR
• POLLO AZADO
• BARRBACOA/BIRRIA
• CHICHARRON
• MENUDO
• TAMALES POR DOZENAS
La Noria: EL KILO
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Que Va A acompañar
• VERDE• ROJA• GUACAMOLE• JALAPEÑOS TOREADOS• PICO DE GALLO• CHILE DE ARBOL• SALSA DE TOMATE Y OREGANO• CEBOLLA EN RAJAS FRITA O A
LA PLANCHA.
SALSASEN LA MESA FRIA
• FRIJOLES• ARROZ• ENSALADA DE NOPALES • TORTILLAS• BOLILLO• BOLSA DE TORTILLA CHIPS
SIDES
Aguas Frescas o Bevida de Preferencia
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LA ATMOSFERA MAS AGRADABLE Y RELAJADA
• Mesas se pueden poner juntas como si fuera un grupo grande o communidad.
• Poner mantel de Papel en las mesas. • Rollos de servilletas café*joe crabs*• Deportes en las TV!
FORMA DE PAGO
• Ay que pedir de el menu que solo estara en un lado de la ventanilla o de nenus de papel en un lado de la ventanilla o cercas de la caja.
• Cliente paga y se presenta orden al cocinero con sello pagado.
• Y a comer se ha dicho!!!
El COMEDOR DE EL KILO
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BUSINESS PLANSummary
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Objectives
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Mission
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Success Factors
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Market Trends
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Market Growth
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Industry Analysis
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Main Competitors
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Market
BUSINESS PLANThe Market
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Business Plan
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BUSINESS PLANStrategy and Implementation
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BUSINESS PLANStrategy and Implementation
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BUSINESS PLANManagement Team