피렌체(이탈리안 레스토랑) 사업계획서

I. 전반적인 사업개요......................................................................................................
Ⅱ. 사업의 목적 및 개요/요약(Executive Summary)

1. 사업의 목적(MISSION)...........................................................................................

2. 창업 동기................................................................................................................

3. 사업의 수익성과 기대효과.......................................................................................

Ⅲ. 사업에 대한 설명
1. 사업(서비스)의 특성 설명........................................................................................
2. 매장 개업을 위한 설비 비용(장비, 리스비용 포함).................................................
3. 매장의 예상 위치....................................................................................................

4. 사업의 추진기간......................................................................................................

5. 아이템 선정 과정, 최근동향 및 사업전망...............................................................

Ⅳ. 입지분석...................................................................................................................
V. TARGET 시장 및 마케팅 계획
1. 타겟 시장 및 고객.................................................................................................
2. 업종전망.................................................................................................................
3. 경영전략.................................................................................................................
4. 경쟁적 전망............................................................................................................
5. MENU....................................................................................................................

6. 개점 일정표............................................................................................................

7. 영업계획.................................................................................................................

8. 이벤트활동 및 차별화전략......................................................................................

9. 인테리어.................................................................................................................

10. 시안 ....................................................................................................................

11. 종업원 채용 및 관리............................................................................................

12. 기자재 현황.........................................................................................................

Ⅵ. 재무관리계획

1. 자금재원의 필요성과 총 규모................................................................................

2. 추정 자금운용 계획................................................................................................

VII. 부록

1. 레스토랑 영업신고서.............................................................................................

2. 관광편의시설업.....................................................................................................

3. 레스토랑서비스.....................................................................................................

4. 종업원 교육훈련....................................................................................................