Crown Steakhouse aims to become one of the top fine dining restaurants in Vancouver through its Asian-influenced French cuisine. Its goals are to establish itself as a top-10 fine dining restaurant in Vancouver and expand to major cities worldwide. The restaurant will seat 200 indoors, 80 in the lounge, and 40 on the patio. It will be located in the Trump International Hotel Vancouver with views of the city. Financial projections estimate the business will earn back its initial investment within 2 years due to the strong local demographics and tourism industry supporting fine dining establishments in its prime downtown location.

1. French and Asian fusion Cuisine
CROWN STEAKHOUSE

2. Our Missions
1st. Goal - become one of the most well-known and to make it to the
top-10 list of fine dining restaurant in Vancouver
2nd. Goal - have Crown Steakhouse in major cities of each country in
the world.
1st. Objective - build a strong team;
2nd. Objective – Making our own Canadian recognized wine brand
OUR MISSIONS

3. Crown steakhouse is a 200 seats fine dining restaurant, with a 80
seats lounge and 40 seats patio. That’s only opened in the summer. We
focus on our Asian influenced French menu with a touch of our
creativity. We will be located in the heart of Vancouver, close by to
Robson St. On the rooftop of International Trump Hotel of Vancouver.
ABOUT US

4. The location of the establishment is promising. The International
Trump Hotel of Vancouver will soon become one of the busiest hotel in
Vancouver. Which will attract Thousand of tourists to the restaurants.
At the same time the location, are close to other famous hotel and many
famous designer stores. The combination of these will provide the
restaurant year round business.
LOCATION

5. The setting of the restaurant will feature a cozy luxurious
environment with an elegant lounge and pleasing bar. Luxurious and
comfortablble furnishing and modern décor with create a pleasing
tones. The lounge will have a comfy couches and designer love seats
with a chandelier lit bar. It will be a great place for business meeting
and family gathering. Catering and corporate events would be another
source of business. A la carte menu would be provided also. Since we
have a nice rooftop garden and patio seating, that will create a romantic
and formal atmosphere.
SETTING AND ATMOSPHERE

6. MENU

8. Crown Steakhouse
Menu Engineering Analysis: Appetizers
Menu Item
Number
Sold Menu
Mix
Menu Mix
%
Food Cost Menu Price Item CM Menu Costs Menu Rev Menu CM
CM
Category
MM%
Category
Menu Item
Classific.
#
Sold total
covers
(from cost
sheets)
(from menu)
Menu Price-
Food Cost
Food Cost
X Number
Sold
Menu Price
X Number
Sold
Item CM X
Number
Sold
Item CM <
or >
Average CM
Compare to
MM%
Popularity
Rate
Stars, Dogs,
Puzzles, or
Plowhorses
Beef
Carpaccio 420 18.8% $2.14 $9.00 $6.86 $898.80 $3,780.00 $2,881.20 low high plowhorse
Mussels in
Curry 490 21.9% $1.12 $8.00 $6.88 $548.80 $3,920.00 $3,371.20 low high plowhorse
Salmon
Avocado 700 31.3% $1.82 $8.00 $6.18 $1,274.00 $5,600.00 $4,326.00 low high plowhorse
Tuna
Tartare 625 28.0% $4.20 $13.00 $8.80 $2,625.00 $8,125.00 $5,500.00 high high star
Total
Number of
Covers
Total Menu
Food Cost
Total Menu
Revenue
Menu
Power
Index
Totals 2235 $5,346.60 $21,425.00 $16,078.40
Potential Food Cost % =
food cost
= 24.95%
food sales
Average Menu Contribution Margin =
Menu Power Index
= $7.19
Total Number of Covers
Menu Mix % Popularity Rate = (100% / number ot items) X 70% = 17.50%
MENU ENGINEERING ANALYSIS -APPETIZER

9. Crown Steakhouse
Menu Engineering Analysis: Soups
Menu Item
Number
Sold Menu
Mix
Menu Mix
%
Food Cost Menu Price Item CM Menu Costs Menu Rev Menu CM CM Category
MM%
Category
Menu Item
Classific.
# Sold total
covers
(from cost
sheets)
(from menu)
Menu Price-
Food Cost
Food Cost X
Number
Sold
Menu Price
X Number
Sold
Item CM X
Number
Sold
Item CM <
or > Average
CM
Compare to
MM%
Popularity
Rate
Stars, Dogs,
Puzzles, or
Plowhorses
Delicious
Ham 420 32.4% $0.54 $5.00 $4.46 $226.80 $2,100.00 $1,873.20 low high plowhorse
Tomato
Basil 450 34.7% $1.34 $5.00 $3.66 $603.00 $2,250.00 $1,647.00 low high plowhorse
Chilled
Avocado 425 32.8% $2.12 $7.50 $5.38 $901.00 $3,187.50 $2,286.50 high high star
Total
Number of
Covers
Total Menu
Food Cost
Total Menu
Revenue
Menu Power
Index
Totals 1295 $1,730.80 $7,537.50 $5,806.70
Potential Food Cost % =
food cost
= 22.96%
food sales
Average Menu Contribution Margin =
Menu Power Index
= $4.48
Total Number of Covers
Menu Mix % Popularity Rate = (100% / number ot items) X 70% = 23.33%
MENU ENGINEERING ANALYSIS - SOUPS

10. Crown Steakhouse
Menu Engineering Analysis: Salad
Menu Item
Number
Sold Menu
Mix
Menu Mix
%
Food Cost Menu Price Item CM Menu Costs Menu Rev Menu CM CM Category
MM%
Category
Menu Item
Classific.
# Sold total
covers
(from cost
sheets)
(from menu)
Menu Price-
Food Cost
Food Cost X
Number
Sold
Menu Price
X Number
Sold
Item CM X
Number
Sold
Item CM <
or > Average
CM
Compare to
MM%
Popularity
Rate
Stars, Dogs,
Puzzles, or
Plowhorses
Strawberry
Spinach 336 32.6% $1.61 $7.00 $5.39 $540.96 $2,352.00 $1,811.04 high high star
Black Eyed
Peas 294 28.5% $1.11 $5.00 $3.89 $326.34 $1,470.00 $1,143.66 low high plowhorse
Arugula
Corn 400 38.8% $2.07 $7.00 $4.93 $828.00 $2,800.00 $1,972.00 high high star
Total
Number of
Covers
Total Menu
Food Cost
Total Menu
Revenue
Menu Power
Index
Totals 1030 $1,695.30 $6,622.00 $4,926.70
Potential Food Cost % =
food cost
= 25.60%
food sales
Average Menu Contribution Margin =
Menu Power Index
= $4.78
Total Number of Covers
Menu Mix % Popularity Rate = (100% / number ot items) X 70% = 23.33%
MENU ENGINEERING ANAYLSIS- SALADS

11. Crown Steakhouse
Menu Engineering Analysis: Entrees
Menu
Item
Number
Sold Menu
Mix
Menu Mix
%
Food Cost Menu Price
Item C
M
Menu
Costs
Menu Rev Menu CM
CM
Category
MM%
Category
Menu Item
Classific.
#
Sold total
covers
(from cost
sheets)
(from
menu)
Menu
Price-
Food Cost
Food Cost
X Number
Sold
Menu Price
X Number
Sold
Item CM X
Number
Sold
Item
CM < or
> Average
CM
Compare
to MM%
Popularity
Rate
Stars,
Dogs,
Puzzles, or
Plowhorses
Tenderloi
n 500 14.5% $8.41 $29.00 $20.59 $4,205.00 $14,500.00 $10,295.00 low high plowhorse
Prime Rib 500 14.5% $7.76 $26.00 $18.24 $3,880.00 $13,000.00 $9,120.00 low high plowhorse
Roasted
Salmon 520 15.1% $9.76 $33.00 $23.24 $5,075.20 $17,160.00 $12,084.80 high high star
Bison
Sirloin 380 11.0% $9.35 $32.00 $22.65 $3,553.00 $12,160.00 $8,607.00 high high star
Olive Oil
Poached
Cod 400 11.6% $9.23 $31.00 $21.77 $3,692.00 $12,400.00 $8,708.00 high high star
Honey
Mustard
Chick 350 10.1% $9.37 $31.00 $21.63 $3,279.50 $10,850.00 $7,570.50 high high star
Seared
Scallop 400 11.6% $7.28 $25.00 $17.72 $2,912.00 $10,000.00 $7,088.00 low high plowhorse
Seared
Duck
Breast 400 11.6% $9.58 $32.00 $22.42 $3,832.00 $12,800.00 $8,968.00 high high star
Total
Number of
Covers
Total
Menu
Food Cost
Total
Menu
Revenue
Menu
Power
Index
Totals 3450 $30,428.70
$102,870.0
0 $72,441.30
Potential Food Cost % =
food cost
= 29.58%
food sales
Average Menu Contribution Margin =
Menu Power Index
= $21.00
Total Number of Covers
Menu Mix % Popularity Rate = (100% / number ot items) X 70% = 8.75%
MENU ENGINEERING ANALYSIS -
ENTREE

12. Menu Engineering Analysis: Desserts
Menu Item
Number
Sold Menu
Mix
Menu Mix
%
Food Cost Menu Price Item CM Menu Costs Menu Rev Menu CM
CM
Category
MM%
Category
Menu Item
Classific.
#
Sold total
covers
(from cost
sheets)
(from menu)
Menu Price-
Food Cost
Food Cost
X Number
Sold
Menu Price
X Number
Sold
Item CM X
Number
Sold
Item CM <
or >
Average CM
Compare to
MM%
Popularity
Rate
Stars, Dogs,
Puzzles, or
Plowhorses
Summer
Berry
Parfait 300 24.0% $1.49 $6.00 $4.51 $447.00 $1,800.00 $1,353.00 high high star
Crème
Brulee 350 28.0% $1.26 $4.00 $2.74 $441.00 $1,400.00 $959.00 low high plowhorse
Strawberry
Cheesecake 300 24.0% $1.19 $4.00 $2.81 $357.00 $1,200.00 $843.00 low high plowhorse
Chocolate
Mousse 300 24.0% $2.10 $8.00 $5.90 $630.00 $2,400.00 $1,770.00 high high star
Total
Number of
Covers
Total Menu
Food Cost
Total Menu
Revenue
Menu Power
Index
Totals 1250 $1,875.00 $6,800.00 $4,925.00
Potential Food Cost % =
food cost
= 27.57%
food sales
Average Menu Contribution Margin =
Menu Power Index
= $3.94
Total Number of Covers
Menu Mix % Popularity Rate = (100% / number ot items) X 70% = 17.50%
MENU ENGINEERING ANAYLSIS -
DESSERTS

13. PHYSICAL LAYOUT

14. ORGANIZATION CHART

15. LABOUR COST TABLE

16. DEMOGRAPHICS/PSYCHOGRAPHICS/LIFESTYLE
As the chart stated, Asian ethnicity are
taken as a big part of population in
Vancouver. I believe Asian influence
fusion cuisine would be popular in the
area due to the acceptance of Asian
culture and the impact it created in the
city. Although there is many famous
restaurant in the area, but there’s rarely
any Asian fusion fine dining. People in
Vancouver loved Asian food, but it’s odd
that rarely anyone had come up with an
idea of Asian fusion cuisine restaurants.

17. 35-50 years old would be
our main target age group
Data showing that
average annual income
per person in Vancouver
are roughly around 70000.
That takes up 90 percent
of the people in
Vancouver.
Median age
2006 2011
Canada 39.5 40.6
British Columbia 40.8 41.9
Vancouver 39.1 40.2
Table 6 Canada, British Columbia and Vancouver – Median age, 2006
and 2011 censuses

18. CLOSE BY COMPETITORS
Gotham Steakhouse
• High end / up scale $$$$
• 2 floor dining and lounge area with an outdoor patio / single building
• A high-end American-style steakhouse and cocktail bar
Keg Steakhouse
• Mid scale $$$
• Casual dining
• Full 3rd rooftop floor
Black and Blue Steakhouse
• Upscale $$$$
• Classic Steakhouse
Single establishment with 3 floors and a roof top patio
Market by Jean Georges
• Mid scale $$$
• Casual, upscale menu focused on seasonal,
regional ingredients, and the incorporation
of global influences
• Located on the third level of Shangri-La
Hotel Vancouver

19. MARKETING TECHNIQUES
• Creating a website and page
• Hand out flyers and coupons
• Register on all major food apps
• Having social network account
• Advertisement and commercial on radio and television
• Join competition
• Hired celebrities to promote

20. BUSINESS FINANCIAL DOCUMENTS
Balance sheet shows whats my asset and what the
company owe before establishing business. Return on
investment analysis shows how much i will be getting
back from the dollar i invest. Break even analysis
shows, when and what amount of revenue till
restaurant break even from fixed and variable
expenses

21. FORECAST PROJECTIONS AND INCOME
STATEMENT

22. Our business managementteam believe that our establishment
will earn back our investment roughly around2 years. After
knowing our establishment and understanding all the datas
thatwas provided, are you debating to become one of our
limited share holders. We believe that our concept will
bring us success, its not justa dream, itssupported by our
local demographics andexpertise.
CONCLUSION