Hello! Can you please complete the points that the previous author forgot. It turns out the concept of our restaurant is healthy food and eco-friendly. The restaurant we chose to convert to our concept is Ribelli at the 25H Hotel in Vienna. You need to do point 2 and point 4. What should these items include below The previous author did not do competitor’s analysis, identify target market, number of tourists, events and festivals in the city, the average cost in similar restaurants, descriiption of food and service pricing strategy. There are examples on the Internet of how to write these analyzes and, in general, how to write a business plan. Can you please make it clear.
2. Market and Competitor’s Research
• Undertake a competitor’s analysis (within a 3 mile radius) around the proposed venue choice
• Identify the target market (local people, hotel guests and potential guests to the restaurant) – what? Who? is there a substantial market for the concept and appropriate price points set on the menu?
• Determine the number of tourists [and demographics] that pass through the city
• Events/Festival in the city
• Identify the average cost of similar restaurants in the
• Conduct a SWOT and PEST analysis
• Provide justification/explanation for replacement of
4. Operations Concept
• Describe the mood (a page/slide dedicated to this is needed), style and décor
• Describe the style of service and food production
• Pricing Strategy
• Provide a scaled floor plan (blueprint) for the
restaurant design including (describing or drawing) the entrance and exit, ambiance, tables and seats (covers), bathroom(), staff room, décor, storage area and kitchen.
Overall, could you please add whats missing and redo if something is not that clear. Also, about the competitors analysis, you have to choose 3 restaurants nearby with the same concept (healthy food or eco-friendly) and analyse them and their market. Everything is described in the asessment task sheet. And, also, references in APA7 format
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