The SWOT analysis is a very good tool for making feasibility studies and itprovides data that can

help an entrepreneur in deciding whether to pushthrough with a food undertaking. Likewise, the SWOT analysis gives topmanagement a sound basis for planning strategies that will make better useof its strength and opportunities, the ability to cope with potential threats,and to come up with remedial measures in eliminating or minimizing itsinternal weaknesses facing the TIPANAN RESTAURANT. Strength Excellent staff who are highly trained and customer attentive. Checking and maintaining customer satisfaction. Ensuring customers safety. Nearby, Hospitals, Church, School, Commercial Establishments and Terminals. Transportation is accessible to the target market. New and elegant facilities are available and attractive ambiance exists. Weakness Local competitors. A limited marketing budget for mass media advertisement. Opportunities It has a very positive reputation with the buying public due to itsexcellent service, quality food, a well maintained facilities and greatambiance. Its prices are competitive. The ability to lower variable costs through efficiency gains. Threats Local establishment competitors. Competition from other sources of restaurants.

http://www.bplans.com/ethnic_food_restaurant_business_plan/company_summary_fc. php

Executive Summary
Our initial statement to Investors and Financial Lenders, this restaurant/ethnic food business plan, is a candid disclosure of the Zara Restaurant & Lounge business proposal - our intent is to set realistic business expectations, and eliminate any questions about the profitability of this business venture. Entrepreneurs have a tendency to paint the restaurant business plan with a very optimistic brush, highlighting strengths and camouflaging the risks. We, as business owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is to have a definitive business, financial, and marketing plan that not only serves our need for capital financing, but is utilized as our daily business roadmap. We have taken all precautions to validate our business and financial models, focusing on realistic projections. We have accomplished this as follows:

1. Our financial model is rooted in industry facts, not optimism. We have based costs on our vast
industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Atlanta market averages. We have taken a collective look at all figures to make solid business estimates.

2. Our business concept was derived from detailed Market Analyses. Instead of building a
business around a preconceived concept, we analysed the market findings and built a concept around our consumers. In other words, our business is built to service an unmet consumer 'want'.

3. A buffered financial plan that ensures adequate capitalization. A contingency buffer is included
in the start-up cost to ensure the business in not under financed, as well as giving the business adequate funding to sustain it in the first six months of start-up. Our industry experience confirms a longer ramp-up stage for restaurants over other retail/service businesses. A common mistake for new entrepreneurs , but fully addressed in this business plan.

4. A solid Risk Mitigation Plan. We have evaluated traditional and non-traditional risks associated
with Restaurant failure and accounted for them directly in the business plan. Instead of dismissing the risks, we have identified valid mitigation strategies for each.

5. Deep Management Experience. Our management team has 20 years combined

experience, involved with over 86 restaurant openings, and deep involvement with the Atlanta restaurant industry. The total capital requirement to launch Zara Restaurant & Lounge is $740,000, of which $643,000 is allocated to start-up capital, and $97,000 as business operations cash reserve.

This Plan is being submitted in order to secure a Business loan for $430,000. The loan will be used towards Equipment purchase, Design, Construction, and Operational Start-Up expenses. Owners, Mr. Alex Hunte and Mr. Peter Smith are investing $110,000 in personal capital. Private Investors, who will be part owners with a non-managerial interest in the business, will contribute the remaining $200,000. As owners, our commitment is to take personal accountability for all financial debt. We have taken the necessary precautions to ensure the business is fully capitalized, and have addressed all financial shortfalls to ensure a successful business start-up. Under a realistic scenario, the company should have over $84,000 in cash balance the third year. Even with the worst-case sales scenario, we reach a Net Worth break even at the end of Year 5. On a linear projection, the entire financial debt will be retired by Year 7.

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Mission
Zara will be an inspiring restaurant, combining an eclectic atmosphere with excellent and interesting food. The mission is to have not only a great food selection, but also efficient and superior service - customer satisfaction is our paramount objective. Zara will be the restaurant of choice for a mature and adult crowd, couples and singles, young and old, male or female.

Employee welfare, participation, and training are equally important to our success. Everyone is treated fairly and with the utmost respect. Our employees will feel a part of the success of Zara Restaurant & Lounge.

 Our concept combines variety, ambiance, entertainment and a superior staff to create a sense of 'place' in order to reach our goal of overall value in the dining/entertainment experience. We offer fair profits for the owners and investors, and a rewarding place to work for the employees.

Keys to Success
1. Unique, Innovative & Contemporary: The creation of a unique and innovative fine dining
atmosphere will differentiate us from the competition. The restaurant will stand out from the other restaurants in the area because of the unique design and decor. We will offer a fine dining experience in an electric atmosphere.

2. Product quality: great food, great service and atmosphere.

3. Spice of Life' Menu: The menu will appeal to a wide and varied clientele. Our eclectic
menu features regional specialties around the globe, from Spanish ceviche, to Thai and Indian curries, to local crabcakes.

4. Employee Retention Focus: Employee retention and development programs will be a primary
focus and success platform for this business. Through these programs, we will be able to draw seasoned and elite professionals and build a committed work force. We have budgeted for a stock option program for Chef and Management positions to subsidize a lower salary base. This lowers our immediate overhead and attracts quality staff.

5. Cost Control Focus: We will control costs at all times, without exception. Cost Control will be an
integrated function of the restaurant from the onset. Cost control is about managing the numbers - interpreting and comparing the numbers that impact the bottom line. 80 percent of the success of a restaurant is determined before it opens. Our focus is to reduce the cost of goods sold to meet our profit margin goals by managing the following crucial elements of cost: Purchasing, Receiving, Storage, Issuing Inventory, Rough Preparation, Service Preparation, Portioning, Order Taking, Cash Receipts, Bank Deposits and Accounts Payable. We will use of this restaurant/ethnic food business plan to track actual costs against our forecasts in managing the business. Due to intense competition, restauranteurs must look for ways to differentiate their business to achieve and maintain a competitive advantage. Midtown/Downtown Atlanta's redevelopment requires a place that will fit into the 'new look' of the community, one that is contemporary and entertaining. Zara will fill that niche.

Objectives
Zara Restaurant & Lounge's objectives for the first three years of operation include: Keeping food costs at less than 35% of revenue. Improving our Gross Margin from 65.41% in Year 1 to 67.10 in Year 2. These are attainable targets; our stretch' is to attain 70.73% by Year 3.

 Keeping employee labor cost between 37-39% of total sales. Remaining a small, unique restaurant with eclectic food and service. Averaging sales between $1,200,000 - 1,500,000 per year. Promoting and expanding the Zara restaurant concept as a unique Midtown destination restaurant. Expanding our marketing and advertising in Atlanta and in the neighboring suburbs to increase our customer base. Achieving a profitable investment return for investors for Years 2 - 6.

The Design Zara Restaurant & Lounge is unique to Midtown Atlanta. The restaurant features 3 venues in one (a concept called Multi-Branding'): A Tapas Lounge, Cosmopolitan Bar, and Full Service Dining. This concept offers customers variety, offering multiple dining and entertainment options within a single establishment. The spatial and menu divisions will broaden our appeal and provide our customers with a different experience on each visit. The atmosphere caters to a young but mature adult crowd. This is not a family dining establishment. Total space requirements are 3,000 square feet. In total, the restaurant will provide seating for 110 patrons. Where possible, consideration will be given to incorporate a dining patio. Zoning, parking, and accessibility issues will be reviewed as key criteria. We will draw on our Advisory Board as part of the site selection and lease negotiation. The Menu Zara is focused on servicing Atlanta's growing demand for an ethnic eating experience. For lack of a better term we are launching a multi-ethnic' cuisine restaurant - a restaurant concept that responds to Atlanta's need for selection and choice. Zara is a complimentary mingling of international cuisine on a single menu. The Midtown demographics fit this concept perfectly. The Management Our management team has over 48 years combined experience in food, restaurant and hotel, business management, finance, and marketing arenas.

Company Ownership
The restaurant will start out as an LLC corporation, owned by its founders, Zander Hunte and Peter Smith. Mr. Smith will function as the General Manager and Executive Chef, and Mr. Hunte as Managing Partner. Mr. Hunte and Mr. Smith have a long-standing professional relationship in the restaurant industry, stemming back to Toronto, Canada. Mr. Smith is an accomplished restauranteur, having owned several full-service restaurants. He currently owns Brassaii Restaurant (www.brassaii.com), and Bauhaus Bar and Nightclub. Mr. Smith is also an international Restaurant Consultant for top organizations such as the Starwood Group, who own the hotel chains of The Westin, Sheraton Hotels, Four Points, St. Regis, and W Hotels. Mr. Hunte has a background in International Business Management, and is certified in Restaurant and Hotel Management. Under the management of Zander Hunte, Myth Restaurant was a feature restaurant in Toronto, and distinguished as a top 10 restaurant while under his management from 1992 - 1995.

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Start-up Summary
We are currently negotiating a restaurant space of 3,000 sq. ft. in Midtown Atlanta, Georgia, and will open Zara in October of this year. Our start-up costs are mostly expensed equipment, furniture, painting, reconstruction, rent, start-up labor, liquor license, and legal and consulting costs associated with opening our restaurant. At the start of business, $97,000 will be allocated for business operations reserve. This is a solid start-up forecast based on our market analysis and our knowledge and experience in the industry. We will purchase the following $73,311 worth of current assets during start-up : Fixtures and Lighting: $32,250 Bar Equipment: $26,183 Sound and Televisions: $8,378 Office Equipment (2 Computers, Fax, Printer, Safe): $6,500 Long-term Assets in the amount of $65,000 include all kitchen equipment. We have budgeted for the services for a premier Restaurant Consultant familiar with the Atlanta Market. This is especially key during the site selection and start-up stage. This company will have an integral role in validating the final restaurant location and personnel selection, and participate on the Zara Advisory Board. The two owners are personally committing $110,000 of capital, plus a $300,000 SBA 7(A) loan guaranty. In addition, we have obtained a $130,000 grant from the city towards restoration of our historical building, as part of the city's Midtown revitalization program, contingent upon locating in the proposed space. We are seeking $200,000 of equity investment to fully fund Zara's startup costs.

Location & Operations

Restaurant Location Midtown Atlanta is the location selected for the Zara concept. The outlook for the future of Atlanta's Midtown district is exceptionally positive and the most progressive development area in the city. Developers are infusing over $50 billion in Commercial, Residential, and Retail development. Zara's will benefit from Atlanta's desire to revamp the Midtown district with a $130,000 renovation grant for restoring and renovating the 100 year old property we plan to lease. The market has been carefully selected and tested for the necessary demographics and retail traffic necessary to meet the goals laid down for profitability. The busy Midtown commercial/residential location has been chosen based upon a successful demographic model and a traffic count of more than 33,000 cars daily. Restaurant Design Single-Level Design Concept: The total space requirement is 3,000 square feet. The restaurant will feature

a comfortable and open concept design. The central dining area will allocate 76 seats, the lounge 22 seats, and the dining bar with 12 seats. In total, the restaurant will provide seating for 110 patrons. Where possible, consideration will be given to incorporate a dining patio. Zoning, parking, and accessibility issues will be reviewed as part of this analysis. Optional Patio: During the busy summer months customers can also sit outside on our patio and we will offer a special summer menu, featuring lighter fare, exotic drinks, as well as non-alcoholic offerings. The patio setting will be a fun and casual atmosphere for the summer crowd. Operating Criteria The restaurant will be located in Midtown Atlanta. The restaurant will service lunch, dinner, and after-hours dining during the week and weekends. The restaurant will operate during peak service time to take advantage of street traffic, and after-hour patronage from the entertainment facilities in the area. Service will be available during the following hours: Lunch: Monday to Saturday, 11 a.m. - 2:30 p.m. Dinner: Monday to Saturday, 5:30 p.m. - 12 midnight Sundays - Market brunch takeout only.

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Start-up Requirements
Start-up Expenses PROJECT MANAGEMENT Restaurant Consultant (4 months) DESIGN Architectural Design Structural & Plumbing Design $0 $15,911 $0 $2,195 $1,368

Mechanical & Electrical Design Graphic Design Electrical & Structural Engineering Fees Design Consultants (Kitchen, Interior & Dining) Engineer & Architect Fees CONSTRUCTION Plumbing HVAC (Air Return, Air Ducts, etc.) Electrical Disposal & Demolition Structural Construction (4 Months General Labour) Facade (Exterior Construction) Plaster (Dry Wall) Mill & Metal Work Interior Finishes (2500 - 3000 sq. ft.) Flooring Fire Alarm System Security & Phone System EQUIPMENT Liquor Control System - Lease Stools, Chairs, Tables, Uniforms POS (Point of Sale System) - Lease Glassware, Flatware, Smallware (Bar & Lounge) Glassware, Flatware, Smallware & Supplies (FOH) Dishwasher, Ice & Glasswasher - Lease Kitchen Equipment Freight Fees FF&E Taxes (Taxes on Purchase) OPERATIONAL Capitalized Legal Fees (LLC, Investor Agreements) Software: Restaurant/Inventory Software: Cost Control Impact, Tap & Permit Fees Business License & Temp Certificate of Occ. Liquor Licenses Utilities, Disposal, Tax & Insurance Security Deposits (Phone/Elec/Gas/Water) Initial Lease Deposits Bank & Loan Closing Costs Web Site Construction Initial Marketing, Training & PR Research & Development Start-Up Salary (Mngt & Chefs) Recruiting (Staff) Inspections Initial Cleaning Services Total Start-up Expenses Start-up Assets Cash Required Start-up Inventory Other Current Assets

$2,155 $1,185 $2,592 $9,119 $7,040 $0 $33,244 $19,250 $7,964 $4,122 $52,099 $3,092 $2,061 $8,244 $14,538 $14,622 $3,092 $4,615 $0 $0 $38,025 $0 $3,298 $8,298 $0 $2,389 $7,988 $0 $7,080 $5,500 $6,000 $3,115 $1,615 $4,615 $9,275 $6,250 $6,250 $6,250 $5,800 $19,550 $3,050 $58,050 $14,550 $750 $1,000 $427,209 $97,099 $27,500 $73,311

Long-term Assets Total Assets Total Requirements

$65,000 $262,910 $690,119

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Start-up Funding
Start-up Expenses to Fund Start-up Assets to Fund Total Funding Required Assets Non-cash Assets from Start-up Cash Requirements from Start-up Additional Cash Raised Cash Balance on Starting Date Total Assets Liabilities and Capital Liabilities Current Borrowing Long-term Liabilities Accounts Payable (Outstanding Bills) Other Current Liabilities (interest-free) Total Liabilities Capital Planned Investment Zander Hunte Peter Smith Investor 1 Investor 2 Investor 3 Investor 4 Investor 5 Midtown Revitalization Grant Additional Investment Requirement Total Planned Investment Loss at Start-up (Start-up Expenses) Total Capital Total Capital and Liabilities Total Funding $60,000 $50,000 $40,000 $40,000 $40,000 $40,000 $40,000 $130,000 $0 $440,000 ($427,209) $12,791 $312,791 $740,000 $427,209 $262,910 $690,119 $165,811 $97,099 $49,881 $146,980 $312,791

$0 $300,000 $0 $0 $300,000