Plan for a Healthy Multicuisine

Restaurant “Supper Bistro”

Eat healthy food to live healthy

 Segmentation
‘ Supper Bistro’ belongs to the healthy food
segment, offering a wide range of healthy
nutritious food to healthy and diet-conscious busy
people.

Features
Gluten-free, chemical free, zero processed food

Featuring a diverse selection of dishes crafted from fresh, locally sourced ingredients.
Items are designed to be high in nutritional value, emphasizing whole grains, lean
proteins, and abundant fruits and vegetables.

Portion size has been decided after research that fits best for the individualistic
demands, often customizable
 Target Market

‘ Supper Bistro’ is targeted at all people, however, it is

specifically intended to serve those people who lead a
busy life and do not have enough time to prepare healthy
meals at home. Moreover, a large section of the target
market includes college students, office workers, or other
workers who spend a huge amount of time outside and
are often dependable on fast food.
 Calculation of sq. ft for
each room
• Dining Area:
• Square Footage = Total seats × Square footage per seat = 50 seats × 15 square
feet per seat = 750 square feet (Roy, Spiliotopoulou and de Vries 2022).
• Kitchen:
• Square Footage = 500 square feet
• Reception/Lobby:
• Square Footage = 200 square feet
• Restrooms:
• Square Footage = 150 square feet
Total Square Footage of the ‘Supper Bistro’ : = Dining Area + Kitchen +
Reception/Lobby + Restrooms = (750 + 500 + 200 + 150 ) sq. ft = 1600 square
feet
 Percentage proportion
for each room

Percentage proportion for each room Sq. ft of each

room/total sq. ft of the restaurant X 100 %
• Dining Area: (750 / 1600) × 100 = 46.88%
• Kitchen: (500 / 1600) × 100 = 31.25%
• Reception/Lobby: (200 / 1600) × 100 = 12.5%
• Restrooms: (150 / 1600) × 100 = 9.38%
 Furniture Wooden reception
desk for entry
details and billing

Sitting chair
and table for
customers

Restroom mirror to wash wooden block board to

hands after vissiting direct men and women
restrooms, before meal and to the restrooms
to take care of the
appearance

Websites:
All these furniture are available on Amazon. https://www.bing.com/ck/a?!
&&p=374b8688f77bbd6eJmltdHM9MTcwODMwMDgwMCZpZ3VpZD0yY
2ViZjhjYS0yMmI0LTZlZmItMmMwOS1lYmQyMjM2NjZmMDImaW5zaW
Q9NTIxNA&ptn=3&ver=2&hsh=3&fclid=2cebf8ca-22b4-6efb-2c09-
ebd223666f02&psq=restaurant+furniture+website+amazon&u=a1aHR0cHM
6Ly93d3cuYW1hem9uLmluL3Jlc3RhdXJhbnQtZnVybml0dXJlL3M_az1yZ
XN0YXVyYW50K2Z1cm5pdHVyZQ&ntb=1 furniture are available
Kitchen Equipment
Non-stick frying pan to
cook in minimal oil

Air fryer for frying food

in zero oil which promote
good cardiovascular
health and manage weight

Culinary wooden set

for sustainability
which are for serving
purposes

Griller and toaster

for making grilled
and toast which
require zero to
minimal oil

Websites:
Available at www.amazon.com
 Sustainability in ‘Supper Bistro’
Wooden furniture and
culinary sets
Locally sourced ingredients
such as fruits, vegetables,
grains are grown by local
farmers (Jang, Zheng and
Bosselman 2017).
Zero plastic use Energy-efficient appliances such as
LED lighting and smart HVAC
systems (Jang, Zheng and
Bosselman 2017).
Community
engagement
 Advertising and Marketing
Special opening day offer Promotion by local yet
Special discount
which may last up to well-known influencers,
system
several days after opening nutrition

Declaring collaborating
news with local healthcare
Social media promotion and centre to gain trust of
contest which will offer targeted audience
exciting gift upon wining (Appleroth 2015).
References
Appelroth, E., (2015). Marketing plan for a restaurant.
Jang, Y.J., Zheng, T. and Bosselman, R., (2017). Top managers’ environmental values, leadership,
and stakeholder engagement in promoting environmental sustainability in the restaurant
industry. International Journal of Hospitality Management, 63, pp.101-111.
Roy, D., Spiliotopoulou, E. and de Vries, J., (2022). Restaurant analytics: Emerging practice and
research opportunities. Production and Operations Management, 31(10), pp.3687-3709.
THANK YOU
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