The Business
O’s Irish House is a high end pub with a flare for fresh food and outstanding
oysters. All plates are prepared from scratch and the oysters are carefully selected for
different times of the year. We pride ourselves on uniqueness and separate our concept
from other pubs.
Demographics
The world has changed and so has the adaptability of our restaurants. Dining out is a part
of our busy North American society. So, whether you are a young couple in there mid
20’s or a 55 year old couple near retirement, O’s will be home for both. To
share a bite to eat or have conversation about the day, O’s will be a common place
for our patrons.
Major Players
Our clientele will be the “sink” for our core of regulars. The hard working 25
to 45 year old busy couples who are too tired to cook but still want to eat healthy. The
weekends will be filled with the suburban seekers. Other clientele will include; movie
people, firefighters and policeman who have just finished a stretch of shifts and tourist.
Nature of the Industry
People always have to eat. Our concept will cater to the market where it is not a big deal
to go out and spend 50 to 100 dollars. Good comfort food will be O’s focus where
consistency of our product will dictate our huge following.
Trends
The oldest running restaurant concept in the world is the pub. Nightclubs and trendy
concepts have a short life span. Places that people can call there own will be the
underlying theme to our pubs.
Government Regulations
All regulations will be passed and kept up when opening and running the restaurant. An
ongoing relationship will be crucial with the health and liquor inspectors
Market Segments
The pub industry in Great Britain does 37 billion dollars a year. See attached New York
Times article.
Products and Services
Fresh food prepared daily is the key to any successful place with reasonable pricing. The
individuality of the servers, shuckers, bartenders, and steamers are as important as the
food itself.
Prices
O’s will offer the best in comfort food and casual service. The cost of our plates
will be competitive to any mid priced dining experience. A take out window or service will
capitalize on people in the area.
Market Trends
Our concept will not change often unless a drastic drop in sales. We will overhaul the pub
every 5 years. That is wear and tear on the equipment. It is standard practice.
Risks
When recessions and low revenue times hit, we will counter these two obstacles with promo
tabs, menu price, on the dole hour and patron loyalty.
Competition
Fine dining
O’s will offer quality plates at reasonable costs. You will be able to have a Rib Eye
Steak at two thirds the cost of a high end restaurant.
Sports Bar
Our quality of food will be heads above the 80 item menu. A more refined menu will serve
fresh dishes at a slightly more expensive price.
Corporate Establishments
Fresh food at slightly higher prices will bring customers back to O’s. Personality
and freshness lack in these corporate environments.
O’s Competitive Edge
Our restaurant/pub with 88 to 105 seats is an ideal arrangement for one or two working
owner operators. Freshness is the key as well as the unique staff which will separate us
from the pack.
Employees
Owner/operator Running of the daily responsibilities.
2 managers Night and day responsibilities
Head Chef daily running of the restaurant
Crew 24 to 36 players
|
