This was a business plan written for a Provincial Nominee Program - Entrepreneur Stream applicant. This was done before the change in business plan criteria. Currently, the applicant has successfully landed and the business has already expanded throughout the city.

1. 2015
Business Plan for the
###### Provincial
Nominee Program
Entrepreneur Stream
#######

2. 2
Table of Contents
1 Business Overview .......................................................................................................................................2
1.0 Business Model and Goods and Services Offerings ..........................................................................2
1.1 Key Success Factors...........................................................................................................................3
1.2 Commercial Viability .........................................................................................................................3
1.3 Applicant’s Qualification ...................................................................................................................3
1.4 How the Applicant Came to the Opportunity...................................................................................4
1.5 Proposed Location and Physical Outlay ............................................................................................5
2 Company and Ownership Structure.............................................................................................................5
2.0 Business Structure.............................................................................................................................5
2.1 Ownership and Venture Financing....................................................................................................5
3 Management Structure................................................................................................................................5
3.0 Applicant’s Daily Management Roles................................................................................................5
3.1 Business Partner’s Role.....................................................................................................................6
3.2 Prior Participation.............................................................................................................................6
4 Operations ...................................................................................................................................................6
4.0 Supplier Information.........................................................................................................................6
4.1 Value Proposition..............................................................................................................................7
4.2 Immediate Customers.......................................................................................................................7
5 Staffing.........................................................................................................................................................7
5.0 Job Descriptions................................................................................................................................7
5.0.0 Wait Staff, Bus Person, Restaurant Captain (NOC 6513, 6611, 6511) ....................................7
5.0.1 Chefs (NOC 6322, 6711).........................................................................................................8
5.0.2 Restaurant Manager (NOC 0631)...........................................................................................8
6 Market Analysis and Risk Management.......................................................................................................8
6.0 Target Segment and Positioning of Products and/or Services ..........................................................8
6.1 Strategy on Price, Distribution, and Promotional Activities..............................................................9
6.2 Competition Analysis ......................................................................................................................10
6.3 Strengths, Weakness, Opportunities, and Threats .........................................................................10
6.4 Risk Management ...........................................................................................................................11
7 Governing Laws, Regulations, and Licensing..............................................................................................11
7.0 Relevant Laws, Regulations, Licensing etc. .....................................................................................11
7.1 Barriers to Entry..............................................................................................................................12
8 Works Cited................................................................................................................................................12
1 Business Overview
1.0 Business Model and Goods and Services Offerings
###### Restaurant (######) will operate as a full-service restaurant and ######, i.e. North American

3. 3
Industry Classification System code 72251. ###### comprises of two food and drink establishments:
###### ###### (Restaurant) and ###### ###### Restaurant will serve typical ###### comfort food, e.g.
wonton noodle soup, fried chow mein, etc.i
, and offer many typical restaurant services, e.g. take-out,
sit-in diner services, etc. Comparable examples of Restaurant include ###### and ######. ###### will
serve typical sports bar and grill food, e.g. hamburgers, grilled ribs, etc., and beverages, e.g. beer, vodka,
etc., and offer related ancillary services, e.g. take-out. See section 1.8. Comparable examples include
establishments such as ######, ###### etc.
1.1 Key Success Factors
######’s key success factors are the following:
 ###### will continue the ###### Restaurant Group’s, the parent company that owns ######,
tradition for quality and exceptional food, beverages, and hospitality services.
 ###### will leverage the ###### Restaurant Group’s existing management and business systems to
minimize uncertainty and maximize competitiveness.
 ###### will maintain a happy and productive work force by employing a comprehensive human
resources management scheme.
 ###### is strategically located at the ###### transport and residential hub located in ######.
 The ###### Restaurant Group’s brand is extremely well-known and respected.
1.2 Commercial Viability
######’s commercial viability can be analyzed from quantitative and qualitative perspectives. ###### is at
the nexus of a high foot traffic area formed by the ######, ######, and new condominium developments.
Furthermore, the ###### caters to a large number of transient visitors, e.g. business travelers, conference
participants, etc., whom will find ###### to be a convenient and desirable place to relax and enjoy foods
and drinks. Anecdotal evidence suggests over ###### people frequent the ###### station daily. Moreover,
the new condominium development at ###### will attract many young professionals, whom will have
large disposal incomes, and families.
As well, ###### will have the support and guidance of ######, a renowned chef who has won many
prestigious culinary awards, to ensure the consistency and quality of ######’s food. The ######
Restaurant Group’s brand and marketing platform will firmly establish ######’s credibility.
###### is home to many ethnic families whom consume ###### cuisine regularly. As well, consumers do
not have to be educated about ######’s products and/or services. In 2011, ######% of ######
population identified themselves as ###### speakers. ######’s population grew from ###### in 2006 to
###### in 2011 with the largest growth in the 15-64 age bracket. See Appendix 1, 2, and 5.
1.3 Applicant’s Qualification
###### will be able to succeed as a restaurant manager/director, e.g. National Occupation Classification

4. 4
2011 Code: 0631, due to his combination of skills, experience, and/or education. As a director he will
need to perform the following duties:
1. Plan, organize, direct, control and evaluate the operations of a restaurant, bar, cafeteria or other
food or beverage service
a) ###### can use his leadership skills and experience, e.g. experience in establishing new bank
operations, to organize ######’s operations for maximum profitability and efficiency.
2. Determine type of services to be offered and implement operational procedures
a) ###### can use the skills and experience he gained from designing financial investment
products to determine what ###### should serve and how ###### should operate.
3. Recruit staff and oversee staff training
a) ###### has trained teams so effectively that teams led and trained by ###### have consistently
achieved sales targets. ###### will use these capabilities to train ######’s staff.
4. Set staff work schedules and monitor staff performance
a) ######’s leadership experience and skills and ability to motivate team mates can be put to use
to ensure all staff members are not overworked and that they perform at their peak efficiency.
5. Control inventory, monitor revenues and modify procedures and prices
a) ###### has successfully established financial products and understands how to market
products and modify product lines to ensure profitability.
6. Resolve customer complaints and ensure health and safety regulations are followed
a) Throughout his long career, ###### has adhered to strict financial regulations and he is willing
to learn and comply with the necessary health and safety regulations for his business. ###### is
highly amicable and has been so successful in customer relations that he has barely received
any customer complaints thus far.
7. Negotiate arrangements with suppliers for food and other supplies
a) ######’s sales record attests to his ability to find win-win solutions for negotiating parties.
8. Negotiate arrangements with clients for catering or use of facilities for banquets or receptions
a) ######’s sales record has demonstrated ######’s ability to find tailored solutions and products
for many different kinds of clients.
To summarize, ###### has demonstrated an ability to increase sales and lead teams to consistently
achieve or exceed sales quotas. As well, ######’s extensive experience in the banking industry allows him
to optimize financial performance of businesses and establish secure, long term relationships with
customers and stakeholders. In addition, ###### has strong English abilities, which will allow him to “hit
the ground running.” ###### also possesses the “entrepreneur attitude” and he is willing to acquire the
necessary qualifications to operate ######. Where ###### lacks specific restaurant expertise his business
partner, ######, will provide assistance. See Appendix 3.
1.4 How the Applicant Came to the Opportunity
This business opportunity came to ######’s attention when ###### introduced the ###### Restaurant
Group to ######. ###### is ######’s friend and knows the owner of the ###### Restaurant Group.
###### considered how his skills, experience, and knowledge could be transferred to running a restaurant
and was confident in ######’s ability to generate consistent profits.

5. 5
1.5 Proposed Location and Physical Outlay
See Appendix 4 for more information. ###### will lease ###### ft2
of rentable space from ###### at
###### located at ######. Of the leased property, the kitchen and washroom, ######, and Restaurant
will occupy ###### ft2
, ###### ft2
, and ###### ft2
respectively. The leased premises will undergo
substantial renovations that will include dropped ceilings, glazing, vinyl flooring etc. The relevant floor
plans, renovation quotes, etc. have been included in the next couple of pages.
2 Company and Ownership Structure
2.0 Business Structure
###### will be a provincially registered limited corporation with ######, ######, and ###### each
controlling ######%, ######%, and ######% of the common shares respectively. Thus far, the total
investment is ###### million CAD. See Appendix 1 and 4.
2.1 Ownership and Venture Financing
###### will allocate ###### CAD to finance ###### of this venture from his personal funds, e.g. personal
accounts, personal assets, etc.
3 Management Structure
3.0 Applicant’s Daily Management Roles
######’s daily management duties include the following, but not limited to:
 Financing and cost control
 Greet and meet customers
 Train and resolve issues for staff members
 Marketing and advertising
 Market testing and product vetting
 Market and sales planning and forecasting
 Operations planning
No key staff will be included in this application.

6. 6
3.1 Business Partner’s Role
###### is the other principal involved with ######. ###### has experience in the securities market. He is
familiar with finance and he has transferred his skill set into running the ###### Restaurant Group. As the
lead principal of the ###### Restaurant Group for at least the past ###### years, he has greatly expanded
the ###### Restaurant Group’s reach and brand. He was and is still involved in the key strategic decisions
that include the ###### Restaurant Group’s marketing campaigns, market expansion directives, etc.
3.2 Prior Participation
###### and ###### have met previously for several months prior to ######. During those meetings,
###### and ###### discussed about the ###### opportunity. From the discussions, ###### found that
######’s commercial viability and the restaurant industry to be attractive and aligned with his investment
goals.
Figure 1: Company Organization Chart
4 Operations
4.0 Supplier Information
###### will use the ###### Restaurant Group’s existing supply chains. The following are the ######
Restaurant
Co-Directors,
######
Executive
Chef, TBA
Dumpling
Makers, TBA
Preparation
Cook, TBA
Assistant
Chef, TBA
Restaurant
Captain, TBA
Wait Staff,
TBA
Bus Person,
TBA

7. 7
Restaurant Group’s suppliers:
 Beverages: ######
 Grocery: ######
 Meats & Frozen: ######
 Noodle: ######
 Produce: ######
 Restaurant Supplies: ######
 Seafood: ######
4.1 Value Proposition
###### adds value by transforming raw food stuffs into delicious meals and beverages. By combining the
raw food materials with either ###### style preparation or sports grilling, ###### transforms food stuffs
into succulent creations. Furthermore, ###### combines drinks to create tasty beverages. As well, ######
will offer a unique ###### dining and ###### experience that offers a comfortable and fun place for
everyone including families and young professionals. Moreover, ###### will increase the accessibility of
delicious food and beverages to residents in the ###### region, e.g. ###### will offer catering and room
services to the ###### hotel.
4.2 Immediate Customers
######'s immediate customers mainly comprises of residents from ######, ######, ######, and ######,
e.g. families, young professionals, conference participants, etc. In the first month, ######’s opening hours
will be 11:00am to 12:00am, seven days a week. Depending on customers’ reactions after the first month,
the owners may extend the closing time to 2:00am.
5 Staffing
5.0 Job Descriptions
Below are the positions that ###### intends to fill with permanent residents and/or Canadian citizens.
5.0.0 Wait Staff, Bus Person, Restaurant Captain (NOC 6513, 6611, 6511)
This group will have specific areas of responsibilities. Wait staff in general will serve food and beverages.
Bus persons will generally be responsible for cleaning and washing dishes. Restaurant captains will handle
senior floor roles.
That being said, wait staff, bus persons, and restaurant captains are expected to take on three primary
roles: cashier, waitperson, and host/hostess. As cashiers, they will operate cash registers, optical price

8. 8
scanners, computers or other equipment to record and accept payment for the purchase of goods,
services and admissions. They will answer questions from customers, suppliers etc. As waitpersons, these
staff members will take patrons' food and beverage orders and serve orders to patrons. They also help
prepare take-out and pick-up orders. As a host/hostess, these staff members will greet patrons and
supervise and co-ordinate the activities of other floor staff. They are also expected to take on janitorial
and limited kitchen preparation duties, e.g. prepare drinks, when required.
5.0.1 Chefs (NOC 6322, 6711)
Chefs prepare and cook a wide variety of foods. Executive chef, assistant chef, dumpling makers, and
preparation cooks are included in this category.
Broadly speaking, executive chef and assistant chefs will have less hands-on duties than preparation
cooks and dumpling makers. Nonetheless, chefs are expected to do all of, but not limited to, the
following duties when required:
5.0.2 Restaurant Manager (NOC 0631)
The restaurant manager will plan, organize, direct, control and evaluate the operations of ######’s food
and beverage services.
6 Market Analysis and Risk Management
6.0 Target Segment and Positioning of Products and/or Services
###### is positioned to be a mid to high price provider of high quality ###### comfort food combined
with a trendy sports bar grill and drinks. ######’s atmosphere will be comfortable, laid-back, cool, and
welcoming. ###### will become “the place to be” due to ######’s key intrinsic factors, e.g. tasty food,
and extrinsic factors, e.g. proximity to the ###### SkyTrain station.
######’s target market comprises mainly of residents from New Westminster, ######, ######, and
######. These residents will patronize ###### because ######’s products are tasty and have high quality.
Furthermore, ###### is easily accessible via ###### SkyTrain station.
######’s customers are segmented thusly:
 Blue-collar workers are individuals that work all night and often stay overnight in unfamiliar cities.
They try to impress clients and prospects by taking them to dinner at well-known, established
restaurants. This group is predicted to be ######’s most frequent customers.

9. 9
 Happy Couples are couples who want to bring dates, spouses, or partners to an establishment that
will have an intimate, romantic, and sophisticated atmosphere. ###### wants to be the hub where
people meet each other and develop a relationship. These couples are typically younger and will not
spend much on liquor.
 Families comprise of parents, relatives, and their respective children who often eat as a group.
Families will find excellent value in Restaurant’s accommodative menu and friendly service such that
the parents' continual patronage can be expected.
 High-end Singles are higher income singles, e.g. professionals, who will be attracted to ######’s
decor and layout. ###### will be the “coolest place” in the ###### area by providing an international
menu, striking artwork, wine tasting, and other events. ###### expects High-end Singles to have the
highest per capita billings because they have high incomes but low economic pressures, e.g. no
children.
 Tourist comprise of vacationers and other short term visitors who come from other cities mainly
during the summer months of May to September. These customers will be drawn to ###### for its
attractive atmosphere, international menu, and outdoor patio. As well, convenience will be another
draw for this group.
6.1 Strategy on Price, Distribution, and Promotional Activities
######’s price strategy is to be a mid to high price food and drink service establishment.
Restaurant’s average item prices, with the corresponding standard deviation, are as follows:
 Afternoon tea: ###### CAD
 All day: ###### CAD
 Lunch specials: ###### CAD
 Night snacks: ###### CAD
######’s average item prices, with the corresponding standard deviation, are as follows:
 Appetizers: ###### CAD
 Burgers and sandwiches: ###### CAD
 Soups and salads: ###### CAD
 Mains or entrees: ###### CAD
 Desserts: ###### CAD
 Brunch: ###### CAD
 ###### Drinks: ###### CAD
###### will distribute food and beverages directly to customers, e.g. sit-in, take-out, and pick-up. ######
also plans to expand its distribution to include hotel room service, catering service, etc. ###### will need
to expand its market reach by developing and sustaining an effective media strategy, e.g. advertising in
###### or ######, by leveraging the ###### Restaurant Group’s existing connections with media
companies. Marketing efforts will reinforce ######’s position as “the place to be” and high quality ######
comfort food.

10. 10
6.2 Competition Analysis
Three major competitors have been identified:
 The ###### is located at ###### and provides key competition to the Restaurant. The ######’
competitive edge lies in its ability to provide economical ###### style food with ###### style pastries.
However, ######’ operating hours are shorter and is physically less accessible. For example, ######
does not offer late night meals.
 ###### is positioned as a direct competitor to ######. It is a North American style ###### that has
taken advantage of the local food producers. As well, ######, a renowned chef, has lent his name to
increase ###### credibility. ###### has a variety of specialized alcohol drinks. In addition, ######is
famous for customer service. However, ###### is closer to ###### SkyTrain Station and ######
offers access to high quality ###### fare and sports grill food under the same roof for potentially
longer hours.
 ###### Restaurant is another key competitor conveniently located by the ###### SkyTrain Station.
###### Restaurant is an upscale full service ###### restaurant that mainly offers dim sum, dinner
menus, and specialized menus. Compared to ###### Restaurant, ###### is open longer and more
inexpensive on average. In addition, the ###### offers unique alcoholic drinks that are not available
at ###### Restaurant.
6.3 Strengths, Weakness, Opportunities, and Threats
Strengths Weakness
 ###### and the ###### Restaurant Group are
both recognized and reputable brands.
 ######’s proximity and accessibility to the
SkyTrain Station and ###### Hotel will provide
###### with many new customers.
 ###### has one of the widest varieties of
foods and beverages in the immediate ######
region.
 ###### can rely on the ###### Restaurant
Group’s established operation systems and
marketing platforms.
 ###### concept is not proven against
established players, e.g. ######.
 ######’s prices are not the most competitive.
 ######’s enhanced accessibility, e.g. longer
hours, proximity to transit hub, exposes
###### to increased risks.
 ###### loses out on early morning customers
because of its operating hours.
Opportunities Threats
 New condominium developments will draw
more young families and professionals.
 The Canadian government is aiming to
increase the number of new immigrants.
 The Canadian government has reduced the
travel barriers for ###### visitors, e.g.
issuance of ten year multi-entry visas.
 Decreasing value of the Canadian dollar might
diminish ######’s purchasing power.
 Provincial and municipal governments are
contemplating methods to raise revenue,
which might cut down on ######’s
profitability, e.g. congestion tax.
 The increasing wealth gap might reduce
######’s patrons’ disposable income.

11. 11
6.4 Risk Management
Risk Description Measure
Physical theft Thieves may steal physical goods
from money to kitchenware.
###### will institute deterrence
measures such as closed circuit
television and curved mirrors.
Food quality threats Stored food stuffs are vulnerable
to spoilage and infestation.
###### can install back-up power
sources to refrigerators and
invest in air-tight container for
food stuffs.
Currency exchange risk Declining value of the Canadian
dollar might erode ######’s
profitability.
###### will work with suppliers
to secure long term fixed
contracts.
Turnover risk Restaurants are known to be high
turnover industries. Inadequate
training and lack of opportunity
lowers worker morale and
loyalty.
###### will ensure that its
human resources management
system effectively targets people
who genuinely enjoy restaurant
work. ###### will invest in
retention, training, and reward
programs aimed towards
empowering staff members.
7 Governing Laws, Regulations, and Licensing
7.0 Relevant Laws, Regulations, Licensing etc.
See Appendix 4. Based on BC Bizpal results, ###### will need to obtain the following:
 Building Permit
 Business Licence
 Electrical Permit
 Fire Protection Permit
 Gas Permit
 Heating Permit
 Plumbing Permit
 Road Access permit
 Preliminary Plan Approval for Signs
 Sign Permit
 Boiler Installation Permit
 Gas Licence
 Gas Operating Permit

12. 12
 Liquor Primary Club Licence (obtained)
 Operate a Food Service Establishment Permit
 Federal Business Registration (optional)
 Food Safe and Serving it Right (for staff)
Currently, ###### has contracted ###### to fulfill all requirements associated with the building of the
######’s premise. ###### has already obtained some key licences and approvals and will ensure all staff
members have the necessary certifications. ###### will use the professionals retained by the ######
Restaurant Group.
7.1 Barriers to Entry
Using Porter’s Five Forces Analysis, ######’s barrier to entry is moderately difficult because of the
following:
 New Entrants (moderate to low): Establishing new restaurants are not significantly difficult. However,
new entrants have to pay high prices for rent in order to be considered ######’s competitor. In
addition, restaurateurs have to dedicate a considerable amount of capital before he or she sees a
return. New entrants will need to have a strong brand identity and economies of scale to make
inroads in this space.
 Supplier Power (low): The raw food stuffs that ###### uses to cook its dishes are widely provided by
many local suppliers. As well, ######’s non-edible goods can be easily sourced overseas, e.g. napkins,
spoons, etc. ######’s liquor however is restrained by ######, the only legal supplier of alcoholic
beverages in ######.
 Substitutes Power (moderate to high): There are many inexact substitute food service establishments
within the immediate ###### area. As well, consumer switching cost is minimal. Buyers have a
propensity to substitute if they feel that their expectations cannot be satisfied. ######’s name brand
does mitigate some of the impact caused by substitutes.
 Buyer Power (moderate to high): Buyers have high power due to low switching costs, availability of
substitutes, and availability of information.
 Industry Competitors (moderate): ###### faces low informational complexity and high corporate
stakes, which increases competition within the industry. However, ###### has a strong brand,
sufficient product differences, diversity of competitors, and low exit barriers in the immediate
###### region; thus, some industry competition is mitigated in that region.
To address these issues, ###### will consistently maintain its high quality product and services. As well,
###### will strengthen its core competencies before venturing into new business areas. ###### will also
develop total rewards program, training programs, and retention programs to recruit and keep talent.
8 Works Cited
HAS BEEN REMOVED.