Logistics.docx



Business PlanWorld Fusion Eatery ???????? ????Juice and Cocktail BarAustin Minnich Michelle Morrisey Maggie Sullivan Alexis Koenig Abigail SchererAngela Mariscal Katherine HunterTable Of ContentsCompany Summary:2Mission Statement:2Executive Summary: 3-4ServicesCustomersManagementCompany Description: 5-11Team and Organization Products and Services The Menu Service and Delivery Operating Plan Health Repercussions and Analysis: 12-13The Market: 14-19Market Size and TrendsMarket SizeMarket Trends Target MarketCompeting OrganizationsCompetitive AnalysisSWOT AnalysisCompetitive AdvantageMarketing StrategyDescription on WebCommunity Presence Social MediaEmerging Social Media TrendsGoals, Risks, and Strategies: 19-21Short Term Long Term Financial Assumptions: 22-23References: 24-25Company SummaryLuna Tierra is a world fusion restaurant that doubles as a juice and cocktail bar. The restaurant's produce is sourced hyper locally from the expansive culinary, patio, and rooftop gardens; all of which are located on-site. All ingredients not produced on site are sourced locally from organic farmers within the community. Luna Tierra provides their customers with plant-based meals designed by a certified Natural Chef and Registered Dietitian. Striving to use the most sustainable practices in an effort to honor the Earth, most menu items are plant-based. Our adventurous and seasonal meals implore the average restaurant goer (omnivores and herbivores alike) to set aside any preconceived notions of the necessity of meat in a fulfilling and delicious meal. The juice and cocktail bar provides hand-pressed juices in addition to artisan cocktails, craft beers, and organic wines. Luna Tierra puts a new spin on the average night-life scene by keeping the kitchen open until close. By doing so, they hope to help foster the connections between the dynamic food and drink selection, regardless of the time of night. Along with the worldly food and drinks of Luna Tierra, the live weekend entertainment will also be enjoyable and focused on cultural diversity.Luna Tierra Mission StatementOur aim is to provide an atmosphere focused on fostering connections and honoring diversity. To achieve our aim, culturally collaborative drinks and cuisine will be served with complete transparency. We take pride in the fresh and wholesomeness of our food, which is procured through sound cultivation with an emphasis on community building.Executive Summary Centrally located in the Hillcrest neighborhood of San Diego, Luna Tierra is a new, sustainably operating bar and restaurant welcoming all crowds of twenty-one years and older. With indoor and patio seating, it is a large sized establishment that provides a lot of open space for customers to hang out and listen to the live music. Our facility offers sustainable sourcing of local foods to create our unique menu items from our onsite greenhouse, state of the art prep-kitchen, and beautiful garden patio seating. Luna Tierra offers an atmosphere conducive to the trending market of sustainability. Investing in Luna Tierra will provide your community with a business that offers a healthier sustainable night-life. Setting the trends for a better, less hung-over tomorrow.Figure 1: Luna Tierra’s Location and Square Footage- 3840 6th Avenue,3828 6th Avenue, and 3818 6th Avenue San Diego, Ca (14,688 sq. ft. total)ServicesLuna Tierra puts a fun twist on Hillcrest’s contemporary dining scene while standing by their commitment and beliefs in remaining a local establishment. Pairing their worldly plates with specialty juices and cocktails and providing live entertainment brings the city’s cultural diversity to life. One of Luna Tierra’s primary focuses is to provide a welcoming environment that can help build and strengthen relationships within the community. With a certified natural chef and registered dietitian as manager on staff, each vegetarian based dish is guaranteed not just fresh but nutritious as well. Great emphasis is put on the wide selection of options offered; which are a direct reflection of the chef’s passion for preparing and sharing authentic ethnic foods.CustomersThe owners envision that Luna Tierra will be seen as a trendy, yet sophisticated spot to grab a drink, order small plates, and socialize while listening to live entertainment. Because the juice and cocktail bar is a major component to the experience, Luna Tierra puts primary emphasis on its 21+ crowd. The patio is limited to only those customers over 21 years of age, and after 10 o’clock p.m. the restaurant becomes exclusively 21+. Luna Tierra aims to attract adults within the 25-45 year old range. Based on its selection of performers, the target audience includes artsy individuals with a passion and appreciation for creativity, music, and art. A third group that Luna Tierra hopes to target is the health conscious/eco-friendly consumer. San Diego is home to a diverse mixture of people and cultures, which is why this location was selected. ManagementLuna Tierra functions as a limited partnership run by Kat Hunter, Michelle Morrissey and Angela Mariscal. Together they have established a solid team of hard working individuals to help run the restaurant. As a limited partnership, each of them hold personal responsibility for their amount of the business investment. Together, they pooled together $7,000,000 from their trust funds ($2,500,000 each) to start up the business. With a highly skilled natural chef, organic farmer and RD on staff, Kat, Michelle and Angela depend on their skilled teams for their expertise when planning healthful, while still practical, menu items. The highly skilled team and thoroughly envisioned plan focused on sustainability will help target large, environmentalist investors for subsequent costs. The three owners split responsibilities among themselves with Kat focusing on the front of the house customer service and human resources portion, Michelle managing the finances and accounting portion, and Angela overseeing the garden and kitchen prep team and pany DescriptionTeam & OrganizationWithin the company, employees combine individual roles, skills, and experiences to accomplish the goals of Luna Tierra. To ensure all core responsibilities are covered, certain individuals are needed to perform specified tasks. The core team includes Kat, Michelle and Angela managing skilled teams of professionals specified by fields of expertise. With Kat overseeing front of the house services regarding customer satisfaction and employee well-being, she will work hand in hand with the restaurant’s General Manager and the experienced wait staff to provide the best possible atmosphere at Luna Tierra. Michelle, in overseeing all financial and public relation aspects of the company, will manage an advanced facilities, marketing and accounting team. Angela will act as the kitchen and garden coordinator collaborating with an organic garden manager, natural chef, onsite registered dietitian and dream team member, Alice Waters, to provide the unique, nutrient-dense products of Luna Tierra. Kat has served in the foodservice industry for many years dating back to her college years managing a successful soft serve yogurt shop in the Hillcrest district. After she graduated from San Diego State University with a degree in Foods and Nutrition she pursued a career in hospitality and customer service in food. She served as the general manager of Whisknladle for several years and since has created a repertoire for offering exceptional service leaving customers happy while successfully managing teams of professional servers. Her trustworthy and authoritative traits allow her to provide direction to her front of the house management team consisting of the restaurant’s General Manager, lead server, lead hostess, lead busser and over-all wait staff. After graduating from San Diego State University with Bachelors of Science in Foods and Nutrition, Michelle Morrisey went on to pursue a career in accounting and finance working her way up to management for Scripps Hospital. She returned back to school to receive a Master’s in Business Administration from University of San Diego. Upon receiving her MBA, she began working for the marketing/accounting branch of the corporate restaurant business Cheesecake Factory. While she enjoyed the work she was doing there, after several years she wanted to start something new and exciting. This is what inspired her to go into business with Kat and Angela and start their own business. As head of the financial and public relation aspects of Luna Tierra, Michelle’s team includes a LEED certified facility designer. She works closely with Angela when hiring kitchen staff members such as the dishwashers, expos, servers, hostesses, etc. Angela graduated from San Diego State University with a Bachelor’s of Science in Foods and Nutrition. She further continued her education by pursuing her R.D. credential through an internship program emphasizing in food service. She began her career working as a BOH manager for a college campus dining hall, and acquired valuable skills for efficiently running a kitchen over the course of her time there. After several years of experience working in the foodservice industry, Angela decided branch out and team up with Kat and Michelle in starting their own restaurant. Angela works alongside the head chef, a full-time onsite RD, and an organic gardener. She is also the head manager for all kitchen staff. Luna Tierra will be structured as an innovative organization. Each employee will feel a sense of place and empowerment throughout the company. There will be many teams throughout the organization including teams for land development/on-site cultivation, menu development, nutrient analysis, event planning and facility design. All teams are constantly seeking feedback for improvement and to build on the latest trends. Flat hierarchy of management helps to facilitate the corporate culture. Products and Services The Menu Luna Tierra’s menu will be cyclic with the seasons. Our conventional restaurant will source primarily from local, organic farms and from an onsite greenhouse to provide fresh whole produce and grains year round. The menu will thus correlate with whatever is in hand in the current season from the farms, while the greenhouse will offer foods needed for specific dishes that may be out of seasons (i.e. tomatoes for pizza sauce). The restaurant focuses on offering world fusion cuisine that will take the consumer’s palate worldwide in the span of the night. Optimizing this experience are the unique juice and cocktails made fresh and created with thought as to pair each dish while contributing to the night-life scene and fun. Service and Delivery Luna Tierra honors the idea that a community's’ health is built from the ground up. That is why we are committed to offering San Diego locals optimum, nutrient dense, organic foods with easy accessibility. Food will be made from scratch onsite by professional chefs with an expertise in organic and plant based dietary nutrition in order to maximize nutrient density and flavor in each of our dishes. With a strong night-life based clientele, customers can visit the restaurant throughout the night and order from our open kitchen that does not close until the doors close at 2 am. With the option to either dine in and visit with friends in our beautifully designed indoor or garden patio seating with live music on weekends, or to order take-out from our front of the house hosts, our new friends will leave happy and ready for their next experience at Luna Tierra!Figure 2: The MenuMenu Item and DescriptionThai’-ed Up!Seasonal Vegetable Pad Thai made with locally sourced rice noodles, garden fresh veggies and a sauce that is guaranteed to spice up your night!Petite Pepper TapasPadrone peppers stuffed with amaranth seed, local goat cheese and herbs. Not-cho’ average nacho House made quinoa chips layered with the best queso sauce made from local cheeses, under a bed of seasonal greens, and sauteed veggies!‘Dream in Green’ raw juiceA refreshing blend of aloe vera, cactus, spinach and seasonal berries to help rejuvenate you from last night’s shenanigans (and leave you ready for the ones ahead)Lavendaze handcrafted hard lavender lemonade. Go ahead, get another or maybe two...Cost $3.00 $2.34 $3.12 $3.37 $2.97Price $12.00 $9.36 $12.48 $13.48 $11.88Margin of Profit $3.60 $2.81 $3.74 $4.04 $3.56Operating Plan In partnership, Michelle, Kat and Angela will combine trust funds to purchase a 14,688 square foot venue at the price of $7 million. The venue will be equipped with 9,700 square feet of photovoltaic solar panels, which will generate about 97 kWh of energy per day (solar-). Any excess energy will be stored for later use. This energy generation will account for all electricity needs, as Luna Tierra will be purchasing energy efficient kitchen equipment when available. Also integrated into the LEED certified building design will be a state-of-the-art grey water filtration system which allows used water to be filtered for toilet and drip irrigation use for the onsite gardens and greenhouse. In order to keep all greywater to high standards, no toxic chemical cleaning products will be used.Figure 3: Equipment Equipment (amount)SourceEnergy RequirementsCostPhotovoltaic Solar SystemSullivan SolarSunlight$84,000Grey-Water Filtration SystemReWater SystemsWater, Electricity (5.52 kW/day)$14,382Greenhouse (1)Gothic Arch GreenhousesWater$6,995Dual Oven (1)Mission Restaurant SupplyElectricity (11 kWh)$7,147.25Range Oven (1)Webstaurant StoreNatural Gas$3,708.60Flat Top Griddle (1)Foodservice Warehouse (FSW)Electricity (0.8 kWh)$8,043.65Ice Machine (1)FSWWater, Electricity(0.83 kWh)$1,568Walk-In Freezer (1)FSWWater, Electricity (34.776 kW/ day)$5,157.99Walk-In Refrigerator (1)FSWWater, Electricity (23.184 kW/ day)$4,337.99Bar Refrigerator (1)Webstaurant StoreWater, Electricity (10.21 kW/day)$2,449.76Juicer (3)Williams-SonomaElectricity (2.4 kWh)$440.85Blender (2)LowesElectricity (1.2 kWh)$238HVAC SystemYorkWater, Electricity (8.8 kWh)$34003-compartment sink (2)FSWWater$1,075.18Dishwasher (1)A City DiscountWater, Electricity (0.06 kWh)$3,558.00Hand sink (3)FSWWater$4,695.00Cookware (2 sets)Williams-SonomaN/A$1,799.90Organic Soil (150 cubic ft)Kellogg's SoilWater, Sunlight$450*all kWh values are for 1 hour of use unless otherwise statedIF the solar electricity does not account for all of the needed power during the busy season, it is expected to pay about $0.30 per kWh for electricity.Figure 4: Organizational Chart Staff PositionNumber of staff required per shiftDays scheduledHours scheduled *open daily Sunday-Saturday*2 additional hostesses, servers, expos, and bussers will be on call Fri-Sun*open 2 pm – 2 am daily*all 6 hour shifts include required 30 minute break*all 8 hour shifts include required 30 minute break and two 15 minute breaksGeneral Manager1Sun-Sat12 pm – 8 pmFinancial/PR Manager1Sun-Sat2 pm – 10 pmBOH Manager1Sun-Sat10 am – 6 pmHead Chef1Wed-Sun12 pm – 10 pmOnsite RD1Mon-Fri1 pm – 6 pmOrganic Gardener1Mon-Thur6 am – 12 pmSous Chefs (shift 1)2Sun-Sat12 pm – 8 pmSous chefs (shift 2)3Sun-Sat8 pm – 4 amLine cooks (shift 1)4Sun-Sat12 pm – 8 pmLine Cooks (shift 2)5Sun-Sat8 pm – 4 amBartenders (shift 1)2Sun-Sat2 pm – 8 pmBartenders (shift 2)3Sun-Sat8 pm – 2 amHostesses (shift 1)2Sun-Sat1 pm – 8 pmHostesses (shift 2)3Sun-Sat8 pm – 3 amServers5Sun-Sat2 pm – 8 pmServers5Sun-Sat8 pm – 2 amExpo2Sun-Sat2 pm – 8 pmExpo2Sun-Sat8 pm – 2 amBussers4Sun-Sat2 pm – 8 pmBussers4Sun-Sat8 pm – 3 amDishwashers2Sun-Sat2 pm – 9 pmDishwashers2Sun-Sat8 pm – 3 amHealth Repercussions & Analysis Luna Tierra is a leader in health and sustainability. Serving mainly plant-based meals, the menu is not only targeting vegetarians but also cognitive vegetarians, organic consumers and locavores. Cognitive vegetarians are consumers that do not consider themselves fully vegetarian or semi-vegetarian, but hold similar principles of vegetarianism. For example, they limit their consumption of red meat as often as possible. Meat is considered a high-status food in Western culture, but the health benefits of a lesser consumption are of significance (Lea). The typical Western diet is high in meats and low in fruits, vegetables and whole grains. This type of diet increases the risk for chronic diseases including heart disease, cancers, stroke and diabetes; four of the leading causes of death in America (Walker). Luna Tierra aims to provide herbivores and omnivores alike with plant based foods that will bring forth vitality to the individual customers and community. A plant-based diet can help with disease prevention due to the numerous amounts of antioxidants, phytochemicals, fiber, prebiotics, etc, found naturally in fruits, vegetables, and whole grains. By reducing meat, dairy, and egg intake, the body consumes less dietary cholesterol and saturated fats, both of which are associated with disease at high levels. A common misconception often associated with plant-based diets is that they lead to inadequate intake of important macronutrients and micronutrients. Each meal prepared at Luna Tierra is done through a holistic approach that focuses on food synergy in order to achieve optimal health benefits. Not only will the menu revolve around plant foods high in essential nutrients, it will also incorporate a wide array of culinary herbs, which provide additional health benefits as well. The most commonly used flavorant in the Western diet is salt. Research has linked high sodium consumption with numerous health complications, such as stroke and high blood pressure. However, healthier alternatives such as herbs can be used in place of salt, without hampering the quality of taste. Herbs can also be used as coloring agents and medicinal aids for specific physical ailments such as gastrointestinal distress, weakness, and anxiety (Craig). That being said, Luna Tierra has a wide variety of culinary herbs in growing on site ready to be utilized. Not only is a plant-based diet beneficial to individual health, it can also have a positive impact on the global community. Meat has become associated with affluence, and as a result consumption is on the rise. While consumption of animal products can provide certain benefits and decrease prevalence of malnutrition, over-consumption can lead to costly negatives. If high-consumption societies were to reduce animal product consumption by 30%, the benefits on health and the environment would be dramatic (Friel). The environmental toll of animal production related to human consumption is very high and can be attributed to many factors. Livestock production puts a strain on limited resources. High production of grain (as much as 60%) must be grown to supply animal feed, which in turn displaces grain that could have been directly consumed by humans. This increase in grain production also perpetuates external costs on the environment, workers and consumers. For example, monocropping leads to a loss in biodiversity. Industrial agriculture of livestock grain production has many externalities. These include not only the loss of biodiversity, but also the depletion of other resources such as fossil fuels and water. Contaminated runoff, soil destruction from pesticides and fertilizers, and fuel combustion related to production vehicles all pollute the atmosphere at a global level. (Walker). In addition to the many high inputs required for grain production, concentrated animal feeding operations (CAFOs) have an even higher input (and output) when it comes to environmental impact. CAFOs have trouble disposing of the high amounts of animal waste (manure and bi-products) produced. This increases the risk for waste to enter water systems, the air in the form of methane gas, or in nearby soil in nutrient levels higher than the soil is able to retain (Walker). In an effort to be good stewards of the Earth, Luna Tierra implores the average consumer to evaluate the environmental impact of their average meal, from production to consumption. With more than 9 billion livestock being maintained each year to provide animal protein to the human population (Pimentel) and the high grain and resource input that goes into the meat and dairy industry, a plant-based lifestyle is the solution to feed the growing population while preserving the Earth. Offering an alternative, high-status meal focused on sustainability and health is what Luna Tierra brings to this community. The foundation of each restaurant will be Platinum LEED certified. Food and garden waste, when not used on-site as compost, will be shipped to a local commercial composting facility. Operations will be run using solar and water power with a large open space for roof and patio dining. A greywater recycling system will also be designed in order to cut the large amount of wasted water that is often associated with commercial restaurants. The lighting be as natural as possible, with large glass windows in the dining area and soft indirect lighting focusing on LEDs. Transportation costs and fuel emissions will also be very low due to local procurement. The drinks and cuisine will be sustainably and ethically sourced and the atmosphere will be shaped by those wishing to set the trends for a better tomorrow.The MarketMarket Size and TrendsIndustry and Market Size Comparing Luna Tierra and what makes us special with other markets and industries, we researched IBIS World. It referenced how juice bars will keep expanding their operations to stay competitive with the market. It noted that there are over are over 34,996 employees with 1,419 businesses in the smoothie and juice industry. They also gave evidence that the annual growth between 2009 and 2014 grew about 2.3% in this industry. Another source called Juice Solutions stated that in 2002 smoothie sells increased 139% and that they should rise 68% more in 2010. Further data showed that in 2007 the smoothie market reached 9.8 billion in revenue. With all of this information Juice Solutions declared that consumers are focusing on changing their lifestyles by consuming smoothies and healthy foods. A third source, the Bev industry acknowledges in many articles how the new fad is health drinks and how clientele are starting to purchase more healthy drinks and include juicing into their lifestyles. They refer Mama Chia as being an increasingly sold health drink that people are attracted to as it sources antioxidants that are good for our health. In another article the New York Times talks about a juice company that wants to promote juicing at more meals instead of as just a cleanse. This is more healthful and will enforce more of a lifestyle change than just a once in awhile cleanse. With the juice market size increasing, Luna Tierra will also advocate the juice lifestyle and incorporate it in our business. Industry Market Trends The main trend over the past few years has been catering to health conscious consumer cravings. According to the National Restaurant Association, restaurant guests demand more options that are healthy. In turn, this association is working effectively to respond to the consumers interests. One big trend is to include nutrition information for menu items at restaurants so that customers can be more aware of their health choices. Another common trend being seen is the demand for more nutritious menu items. The National Restaurant Association indicates that their research has helped restaurant owners stay ahead of the nutrition trend curve. In turn, this leads to healthier businesses which, ultimately, are what the consumers are currently demanding. In recent research, the Culinary Visions Panel found that restaurant consumers not only want great food with high value and service, but they also prefer establishments that treat their employees well and support their local community. The Culinary Visions Panel collected data from 1,200 consumers that concentrated on the impacts of their decisions on why they dine out. It was found that 83% of customers favor restaurants known for treating their employees well. Also, 73% said that they preferred restaurants that supported their local community or a cause they believed in. In the portion of this study including top menu choices among consumers, it was found that 52% of customers expect fresh food and that 48% expect healthier food. Based on these examples, it is evident that healthy eating is now a wave of the future that is being emphasized and will eventually be the norm. Target MarketIn terms of size, Luna Tierra is in an amazing location in Hillcrest. Neighboring North Park and Mission Hills, Luna Tierra is in a prime location for exposure to a huge population. Luna Tierra’s target market is young to middle aged vibrant people looking for an atmosphere that is relaxing yet entertaining, that will provide them with unforgettable nights with friends. In particular, the demographic that we hope to attract are single males and females as well as young couples that want to have a great experience. Our restaurant and bar will be a hit as we will constantly be catering to this demographic to ensure that we are with the latest trends as well as the hippest foods.Figure 5: Target PopulationAreaTotal PopulationMale PopulationFemale PopulationMarital Status- SingleMarital Status- MarriedHillcrest 31,79216,52115,27112,7996,437North Park80,27240,89639,38029,63914,515Mission Hills55,54029,19726,34411,81417,604Industry and Market of Competing Organizations It is important to acknowledge the industry and market of competing organizations around Luna Tierra. With research we found a website that specifically focuses on bars in Hillcrest. This website lists all the best bars in the area which would be Luna Tierra’s competition. Through research we discovered that all of the bars have spectacular advertising including great social media. On the website the author talks about all the must haves of the menus and etc. This website helps them in the bar industry as being listed on this website is great credibility to customers in the area looking for a Hillcrest bar. People constantly look towards the internet for guidance to help make decisions on where to go. This website makes it easy for owners to get their name out in the market. Knowing how influential this website was towards us, we knew how much Luna Tierra would have to focus on the elements reviewed on this website. Competitive AnalysisFigure 6: SWOT Analysis Luna TerraJimmy WongsLocal HabitStrengthsHealthy food OptionsSeasonal FoodsTrendy Fostering relationshipsStrong management which a united frontCommunity presenceLate night quality foodAuthentic Asian cuisine Strong dependent customer baseFresh ingredientsFarm Fresh from local farmersCraft beersGrass fed meatsCommunity presence WeaknessesLess meat options Limited hours, open in evening only Lacks informative social mediaLimited hoursAbsence of events or promotions Kitchen closes at 10pmLimited night hoursOpportunitiesKitchen open until closeFacebook orderingEvents and promotions geared toward our demographicFun twist on healthy eating Exposing customers to freshly squeezed juicesLate night Thai foodRelaxing environmentEvents and promotions6 course beer pairing menuCater to a range of different populations Gluten free and vegan options ThreatsLess meat options Customer comfortability with other restaurants Open similar hours as Luna TierraLuna Tierra has an open kitchen until closeCompetitive Advantage Luna Tierra has a competitive advantage over Jimmy Wong’s and Local Habit because Luna Tierra is offering a late night healthy food option until close and does not close their kitchen early. Also Luna Tierra really emphasizes on the fact that their food is fresh, seasonal, and either grown by local farmers or the restaurant’s own gardens. Even though Jimmy Wong’s has a late night kitchen as well, Luna Tierra is offering more healthy options as well as a variety of world fusion cuisines. Compared to Local Habit, Luna Tierra is creating a fun environment focusing on fostering relationships by doing different themes each day grasping the trending market.Marketing StrategyDescription on Web Luna Tierra is a world fusion restaurant also featuring a juice and cocktail bar. We carry fresh ingredients to provide you with delicious plant-based meals that will keep you coming back for more. We even have professionals including a certified Natural Chef and a Registered Dietitian to aim at all your needs. The juice and cocktail bar provides hand-pressed juices in addition to artisan cocktails, craft beers, and organic wines. Putting a new spin on the average night-life scene, Luna Tierra will keep the kitchen open until close to provide the perfect pairing with any drink and to help foster connections. Not only are the food and drinks worldly, the entertainment is lively as well, and focuses on cultural diversity in an open and relaxed environment. Community Presence Luna Tierra values the Hillcrest community and wants to offer a safe haven of culturally collaborative drinks and cuisine that will be served with complete transparency. We want to make the community inclusive in the diverse atmosphere that Luna Tierra offers along with the focus on fostering connections. We take pride in the fresh and wholesomeness of our food, procured through sound cultivation with an emphasis on community building. Luna Tierra partners with local farms to ensure that we have the freshest ingredients to offer to our customers. We also grow our own produce and take to heart the farm to table motto. To make an even bigger contribution to the Hillcrest community Luna Tierra wants to branch out to local elementary schools and start a program called Field Trip Friday’s. The elementary schools would be invited to come and not only learn about a local business but get exposed to the garden that Luna Tierra prides itself on. They can learn about how to garden and the different techniques, as well as which vegetables and fruits grow in which season, the concept of a farm to table restaurant, and much more, Luna Tierra prides itself on healthy eating, so what a better way but to influence the youth of its own community.Social Media Social Media is an essential part of Luna Tierra’s success. There are several factors that contribute to making Luna Tierra’s presence huge in the San Diego area. The first area is which we excel at is our Facebook. We have a fan page that the community can follow and like. Through this page our friends can see updates of all our daily events as well as look at our past events to see all the ins and outs of our business. Other aspects of our Facebook will include pictures of our events and food, the menu, reviews, online ordering, and links to all of our other social media sites. Our second social media tool is our Instagram. Our instagram is updated daily by posting at least two to three times a day. Through our Instagram we post pictures of our upcoming events, special themed nights, drink and food specials, as well as pictures of our customers from our actual events. Our hashtag on Instagram that we encourage our friends to use is #LunaTierra. By using the same hashtag it promotes our business and gets our name out there whenever we post. Our third social media site that we use to promote ourselves is Twitter. Twitter is a fast way for Luna Tierra to constantly and continuously be updating our family, friends, and customers on our events. Every time we tweet we include our hashtag to get the continuous support of our followers. Some examples of events that we would tweet about are, live bands that are playing that night, a drink special only happening on a particular day, and our happy hour specials. Our last social media tool is Yelp. Yelp is a great way for our business not only to gain morale from great postings about Luna Tierra but also learn from the negatives being stated. You cannot please everyone but Yelp is a great way in which we can gain feedback and learn from our mistakes and improve ourselves and make necessary changes to our business to make sure we make all of our customers happy in the future. We emphasize that our business is about fostering connections therefore we take our Yelp postings very serious as we strive to make our customers our main concern. Through our social media sites we will do a lot of promotional marketing. We want to offer trendy fun events that will grasp the attention of our demographic to stay competitive amongst other local eateries. Every day of the week we will have a fun and trendy event or special. For example on Sunday we will promote Sunday Funday which will include a mimosa brunch. On Monday we will promote Mojito Mondays. On Tuesday we will advertise Veggie Taco Tuesday as well as promote Trivia Tuesday. On Wednesday Luna Tierra will publicize pitcher specials on our organic beers as well boost our fun game nights that will include cornhole and life-size Jenga. Thursday night we will advertise karaoke Thursdays and will emphasize on our friends and families letting loose. On Friday Luna Tierra will promote the community by having local band nights. Last but not least we will have Juice Your Saturdays in which there will be specials on all of our juices and alcohol juice drinks. Luna Tierra believes that sticking with and setting trends is very important to our business’s success and with these promotional nights we trust that we can grow and become very successful. Overall through the use of social media we hope that we are able to publicize our name in order to reach the community. We hope to shine in a positive light that will take our business increasingly upwards and in the future able to expand and change. Emerging Social Media Trends One of our emerging technologies that we promote through our social media is Facebook ordering. On our Facebook page there will be a tab that customers will be able to click that will allow them to place an order through Facebook. This is a cool new innovative way to gear our customers towards Facebook to not only check out our events, pictures, and overall company, but to offer them the ability to order from home for take out orders or speed up the process of their dining experience. Another cool innovative element about Luna Tierra is that all of our produce is sourced hyper locally from the expansive culinary garden, the patio herb garden, and summer rooftop garden, all which are located on site. Overall all of these factors contribute to Luna Tierra’s innovative marketing strategy that will make our business extremely successful.Goals, Risks & Strategies Short Term GoalsLuna Tierra aims to provide the best service possible contributing to our unique atmosphere. Our first goal we hope to achieve is to have a set schedule and enough staff to allow for proper business function while providing and ensuring they have the proper training and certifications. Staff qualifications and their availability provide possible barriers that may offset achievement of this short term goal. To mitigate any possibility of these outcomes, management at Luna Tierra plans to hire highly trained food service staff by running detailed background checks. We will provide round-of-the-house training during off-season months as to make sure all staff is fully accountable and knowledgeable of the processes necessary in maintaining our original business. A second short term goal we aim to achieve is to implement two large marketing and or social media campaigns to spread awareness and increase growth/revenue. Competing with Jimmy Wongs and the Local Habit will be difficult since they have established their strategies. By hiring a marketing specialist and utilizing the local resources management has built over their years located in San Diego, Luna Tierra will capture our target market population with innovative events and campaign methods. The last short term goal for Luna Tierra to a competitive advantage on the local companies like Jimmy Wongs within the first year of opening. It is a very bold goal for an up and coming company but with our size, atmosphere and audience, it is very possible. Some barriers that we will encounter are obtaining the right customers and clientele in order to allow us to expand. In order to find the right connections to help up market and increase awareness for our company we are going to have our staff and customers contact the individuals they know to assist our company in spreading. Dealing with the competition will also be very tough considering they have been around much longer but we intend to be as involved with the community as possible so the people of southern california know who we are and what our goals are as a company. Examples of getting involved with the community are sponsoring local sports teams, organizations, schools and even attending farmers markets.Long Term GoalsLuna Tierra has big plans for the future. Our long term goals include opening two more locations and obtaining a brand name for our products to distribute in local stores within the next ten years and cultivating and growing 80% of the plant sourced menu items by our third year in business.We know opening two locations in ten years seems ambitious, but we have already analyzed any potential barriers we may encounter, and have proposed mitigation strategies to overcome them. The venue we found in Hillcrest was perfect for our needs and we were very lucky to find it. However, it may prove difficult finding a beautiful venue with a lot next door, with enough space to build a parking structure and a greenhouse in. However, if after trying we are unable to find a venue for sale that meets Luna Tierra’s high maintenance needs, the owners are willing to find a venue not for sale that meets our needs, and pull from their trust funds in order to buy the current owners out. Another problem a secondary Luna Tierra locations might face is a shortage of skilled workers. Luna Tierra is devised of a team of carefully chosen highly skilled workers, who each contribute their own wisdom and skill set. Finding this team was no easy task, and finding a second one would be impossible. However, we can choose the best team available, and then train them to follow procedure exactly the way the original Luna Tierra does. This solves any short term problems we may have opening additional Luna Tierra locations, but there are still some long term barriers we may face. The economy is unpredictable, especially as of recently. Restaurants are always the first to be effected in a recession, and Luna Tierra is at an even greater risk, being a higher end restaurant. If the economy crashes and Luna Tierra starts to lose business, we will have to adapt. The secondary locations can serve more casual meals, as opposed to our finely crafted dishes that we serve now. The current climate crisis has put a big emphasis on sustainability. Because of this, the government is offering large subsidies for alternative energy sources. 30% of the expenses from the solar panel installation was subsidized by the government. This will not last for long though, and we may have to deal with larger costs when opening secondary Luna Tierras. If this is the case, the owners will just have to pull from their trust again. Another long term goal we have for Luna Tierra is to have our products on the shelves of local stores in San Diego with our brand name on them. This is a very tough and large goal but it is very possible for a company that will be growing as fast as ours. Some potential barriers in finding a brand for our produce and following the packaging requirements and making sure we can constantly provide, deliver and grow the products we intend to distribute. Mitigations for these sound simple but are in fact very tedious and time consuming for a business as big as Luna Tierra. We will make sure that our management team learns the local standards and ensures our packaging includes any necessary regulatory information. In order to grow the amount of produce that we need, its extremely important that our greenhouses are fully functioning and our staff has the ability to manage and grow the seasonal produce in bulk amounts if necessary.Focusing on limiting carbon emissions with the transportation of foods, one of Luna Tierra’s long term goals is to be able to cultivate and grow 80% of the plant-sourced menu items on the premise by the end of our third year in business. In order to achieve this goal, Luna Tierra would have to overcome some short term barriers. As a new company, Luna Tierra does not have the resources or the skill set to farm so much food on our own. In order to overcome this barrier, Luna Tierra will have an organic farm manager onsite to provide the knowledge and human resources necessary to maintain a flow of fresh produce from the greenhouse. Another issue Luna Tierra faces growing 80% of the plant sourced menu items, is not all plants grow year round. A solution for this is changing Luna Tierra’s menu frequently, to allow for seasonal menu items and the freshest home grown produce. In addition to short-term barriers, Luna Tierra also faces long term problems in cultivating 80% of the plant sourced menu. Weather can often be unpredictable, making it hard to count solely on our garden for our menu items. To overcome this barrier, Luna Tierra will purchase a state of the art greenhouse onsite to allow us to grow produce year round without having to purchase mass amounts from outside sources. Additionally, the current policy on urban farming allows Luna Tierra to grow and serve its produce to customers. However, there are starting to be more and more regulations for urban farming, and if policy were to change, Luna Tierra could be prevented from using its produce for its dishes.Figure 7: Goals AnalysisGoalsPotential BarriersMitigationsIntended Time of CompletionHave a set schedule and enough staff while providing and ensuring they have the proper training and certificationsStaff qualifications and availabilityPerform background checks and training during the off-seasonsNo more than 1 yearImplement 2 large marketing and or social media campaignsCompeting with Jimmy Wongs and the Local HabitHiring a marketing specialist and utilizing local resources1 yearObtaining a competitive advantage against Jimmy Wongs and other competitorsDealing with local competition and contacting the right people to allow for diversificationUsing clientele and employees to find partners and becoming more involved in the community1 yearOpen 2 more locationsFinding the proper location and required amount of skilled workersIntermixing trained staff among locations and buying out a previously built establishment10 yearsGrow 80% of plant sourced itemsObtaining the proper resources and staff to operate the crops and adjusting to seasonal produce changesHire an organic farm manager on site and change the menu seasonally in relation to the available produce3 yearsHave a brand name for our produce in order to put them into local storesUnderstanding packaging and transportation requirements and growing the required amount of produce to distributeEducate staff on regulations and procedures to both export and grow produce correctly10 yearsFinancial Assumptions The three founders, Kat Hunter, Angela Mariscal and Michelle Morrisey all come from extremely wealthy families. Rather than going through the hassle of investors and loans, they’ve all agreed to invest in themselves and contribute $2.5million dollars to start up Luna Tierra. Start up costs of $7,190,366.76 leave Luna Tierra with about $310,000 liquid cash available.Figure 8: Startup CostsItemUnit PriceQuantityTotalVenue$7,000,000$7,000,000Solar panels$84,000 $84,000Greenhouse$69951$69953 compartment sink$537.592$1075.18Dishwasher$35582$7116Grill$8,043.652$16,087.30Oven$7147.253$21,441.75Walk in Refrigerator$4337.991$4337.99Walk in Freezer$5157.991$5157.99Liquor License$40,000 $40,000Soil$5.9920$119.80Juicer$149.953$449.85Blender$1192$238Ice machine$1,5681$1,568Commercial cookware set$889.952$1,779.90Total startup costs $7,190,366.76While weekdays for restaurants tend to be slow, we expect Luna Tierra to really pick up on the weekends, especially the bar. An average dining experience at Luna Tierra costs roughly $25 and we expect guests coming in for drinks will spend roughly $35. After estimating how many guests will be joining us each night, we were able to predict a weekly profit of $53,750.Figure 9: Weekly Profits Customers for Dinner ($25)Customers for Drinks ($35)Projected Daily SalesMonday150100$7,250Tuesday150120$7,950Wednesday150100$7,250Thursday200150$10,250Friday250200$13,250Saturday250200$13,250Sunday20080$7,800Total profit for the week $53,750ReferencesExecutive Summary:"Uptown Pernicano's." - Property. Web. 1 Nov. 2014. < Description: Repercussions and Analysis:Craig, Winston J. “Health-promoting properties of common herbs.” The American Journal of Clinical Nutrition: American Society for Clinical Nutrition (1999) pg 491S-499S. Web. 3 November 2014.Friel, Sharon, Dangour, Alan D., Garnett, Tara, Lock, Karen, Chalabi, Zaid, Roberts, Ian, Butler, Ainslie, Butler, Colin D., Waage, Jeff, McMichael, Anthony J., and Haines, Andy. “Public health benefits of strategies to reduce greenhouse-gas emissions: food and agriculture.” Health and Climate Change 4: Vol 374 (2009) pg 2016-2025. Web.Lea, E., Crawford, D., and Worsely, A. “Public Views of the benefits and barriers to the consumption of a plant-based diet.” European Journal of Clinical Nutrition: Nature Publishing Group (2006) pg 828-837. Web.Pimentel, David and Pimentel, Marcia. “Sustainability of meat-based and plant-based diets and the environment.” American Journal of Clinical Nutrition: American Society for Clinical Nutrition (2003) pg 660S-663S. Web.Walker, Polly, Rhubart-Berg, Pamela, McKenzie, Shawn, Kelling, Kristen, and Lawrence, Robert S. “Public health implications of meat production and consumption.” Public Health Nutrition 8(4): Johns Hopkins Bloomberg School of Public Health (2005) pg 348-356. WebMarketing Strategy: ................
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