Souped Up Business Plan

So now that we got the concept in our heads, now is the time to put the idea on paper. I went through Powerbooks and Fullybooked Recently to research on what needs to be done to start up a Soup Kitchen Restaurant.

The common denominator was that every startup should have a business plan written out. The business plan is essential as it plots out the path on where the business will be from conception to fruition and beyond. It helps the owners and would be restaurateurs to keep on track, to follow the direction in a precise manner. Why precise? The Business Plan is a road map so that all bases are covered; any eventuality during the course of starting up is anticipated and acted upon. One book says that a business plan should not take more than a week to write, so here I go.

This is the general outline of the business plan that would apply:

1. Title page
   
2. Table of Contents
   
3. Executive Summary
   
4.  Business Description
   
5. Products and services
   
6. Market
   
7. Competition
   
8. Marketing Plan
   
9. Financial Projections
   
10. Management Team
    
11. Risk and Opportunities
    
12. Supporting Documents
    

And all this time I thought I would be rid of writing papers. But it’s a never ending Cycle. The business plan needs to be updated constantly, as every business evolves, especially a restaurant business, which the mortality rate is about 130%. I do not want to fail. I can’t fail. So I decided to go into the riskiest venture of my life, of the industry.

The above outline is a general list. I encourage you to provide me feedback if there is anything I left out, that should be included. Cheers! I need all the help I can get!

Souped Up Business Plan

So now that we got the concept in our heads, now is the time to put the idea on paper. I went through Powerbooks and Fullybooked Recently to research on what needs to be done to start up a Soup Kitchen Restaurant.

The common denominator was that every startup should have a business plan written out. The business plan is essential as it plots out the path on where the business will be from conception to fruition and beyond. It helps the owners and would be restaurateurs to keep on track, to follow the direction in a precise manner. Why precise? The Business Plan is a road map so that all bases are covered; any eventuality during the course of starting up is anticipated and acted upon. One book says that a business plan should not take more than a week to write, so here I go.

This is the general outline of the business plan that would apply:

1. Title page
   
2. Table of Contents
   
3. Executive Summary
   
4.  Business Description
   
5. Products and services
   
6. Market
   
7. Competition
   
8. Marketing Plan
   
9. Financial Projections
   
10. Management Team
    
11. Risk and Opportunities
    
12. Supporting Documents
    

And all this time I thought I would be rid of writing papers. But it’s a never ending Cycle. The business plan needs to be updated constantly, as every business evolves, especially a restaurant business, which the mortality rate is about 130%. I do not want to fail. I can’t fail. So I decided to go into the riskiest venture of my life, of the industry.

The above outline is a general list. I encourage you to provide me feedback if there is anything I left out, that should be included. Cheers! I need all the help I can get!

Soup Kitchen

A thought occured to me this morning. With all the restaurants sprouting all over the metropolis, it is very easy to find a particular craving. Though some of the offerings are good, most of them are not real food, some are just pretentious restaurants, most after your money. Who would think that slapping fresh fruits on shaved ice can cost you around P120?

The one thing that is lacking is restaurants that offer a good selection of soups. Good soups, soups that are considered a meal in itself, healthy soups.

I thought of putting up a small Soup Kitchen. One that provides good soup. Staples such as French onion soup, tomato soup and gazpacho are a given, but why stop there? Why not be innovative? Fresh seafood with soba noodles in a light soy broth. Gingered pork with bok choi. Mussels in creamy white wine. The possibilities are endless!

Of course great soups go with great bread! Farmhouse, foccacia, pan de sal.

Let me know if you have any great ideas on this venture. Would love to get as much information as possible to make this a hit.

Soup Kitchen

A thought occured to me this morning. With all the restaurants sprouting all over the metropolis, it is very easy to find a particular craving. Though some of the offerings are good, most of them are not real food, some are just pretentious restaurants, most after your money. Who would think that slapping fresh fruits on shaved ice can cost you around P120?

The one thing that is lacking is restaurants that offer a good selection of soups. Good soups, soups that are considered a meal in itself, healthy soups.

I thought of putting up a small Soup Kitchen. One that provides good soup. Staples such as French onion soup, tomato soup and gazpacho are a given, but why stop there? Why not be innovative? Fresh seafood with soba noodles in a light soy broth. Gingered pork with bok choi. Mussels in creamy white wine. The possibilities are endless!

Of course great soups go with great bread! Farmhouse, foccacia, pan de sal.

Let me know if you have any great ideas on this venture. Would love to get as much information as possible to make this a hit.

Chef Consultant

With the prodding of my friends and the current boom in the restaurant Industry, I decided to post to the world that I am providing services as a Chef Consultant.

Consultants I thought were hired professionals that have been burned out, outcast, too expensive, and in most cases, pretentious. I have a mission. I want to spread the good word on food and a great time. I want the restaurants in Manila to produce good food, no matter how big or small they are, no matter where they are located. It is unforgivable to pay more for a mediocre plate of salad, or a rare cut of beef that has been mangled beyond recognition. Eat healthy, eat meat, eat simple, savor the pleasures of eating.

Here is what I can do for you:


Menu Planning and Menu data base building is my speciality. I can design from new or adapt from current. I deconstruct and then reconstruct your menus to provide a contempoary and profitable product.

Menu Planning Are the guest's receiving what the menu describes- from all areas of the business? Is the menu an information tool or a selling tool?

• Analysis and Development
• Layout and Placement • Concept
• ‘WOW’ factor
• How to increase spend through visibility
• Service and production guides for training
• Events/party menus
• Implementation
• Quality, presentation and execution consistent, on a day-to day basis
• Best price-value relationship on your purchases

Training also comes with the territory. Topics include:

• Food safety management


• Sanitation and Hygiene


• Recipe training

So, whenever you need someone to help you with your restaurant, I am available and ready. Just email me at ivan.maminta@gmail.com or call me at 0917.853.86.93

Chef Consultant

With the prodding of my friends and the current boom in the restaurant Industry, I decided to post to the world that I am providing services as a Chef Consultant.

Consultants I thought were hired professionals that have been burned out, outcast, too expensive, and in most cases, pretentious. I have a mission. I want to spread the good word on food and a great time. I want the restaurants in Manila to produce good food, no matter how big or small they are, no matter where they are located. It is unforgivable to pay more for a mediocre plate of salad, or a rare cut of beef that has been mangled beyond recognition. Eat healthy, eat meat, eat simple, savor the pleasures of eating.

Here is what I can do for you:


Menu Planning and Menu data base building is my speciality. I can design from new or adapt from current. I deconstruct and then reconstruct your menus to provide a contempoary and profitable product.

Menu Planning Are the guest's receiving what the menu describes- from all areas of the business? Is the menu an information tool or a selling tool?

• Analysis and Development
• Layout and Placement • Concept
• ‘WOW’ factor
• How to increase spend through visibility
• Service and production guides for training
• Events/party menus
• Implementation
• Quality, presentation and execution consistent, on a day-to day basis
• Best price-value relationship on your purchases

Training also comes with the territory. Topics include:

• Food safety management


• Sanitation and Hygiene


• Recipe training

So, whenever you need someone to help you with your restaurant, I am available and ready. Just email me at ivan.maminta@gmail.com or call me at 0917.853.86.93