Restaurant Diversity

19 Pages 4657 Words

ce a customer walks in, but not knowing what we serve or what kind of environment we run, once the person looks at the menu the person has a notion of what kind of food, drinks we serve. So therefore, I believe that the menu is an important internal marketing tool.
Second key is the Price of the product. I want for the customer to enjoy a great meal, and at the same time not to reach deep inside their pockets. In other words I want for the customer to enjoy the great variety of platters an only spend a flexible amount. The restaurant will provide great platters, but not at outstanding and high prices. The plan is run a pleasant and joyful environment, but not get charged as much as other restaurants in the area. At first I will set the prices according to how its driven by the market, then after a while I will try to adjust to the demand of the product. Still the goal is to have favorable prices for great food and service.
The third key is Place. It’s one of the first keys I mention, which is location. I chose the downtown area, becau...