Sagebrush Sam’#8217 will be offering a unique combination, a steak buffet and an excellent price. It is not like a traditional restaurant. Sagebrush Sam’8217’s can meet the growing demand. The public (1) expects value in everything it buys, (2) doesn’t want to be disappointed by anything, and (3) enjoys entertainment as part of its dining experience.
It is becoming increasingly difficult for restaurants to be distinguished in today’s highly competitive world. Sagebrush Sam’s does this by being the only buffet concept that features mesquite-grilled, USDA-choice sirloin steaks, cooked on our display grill, for one low price. Our steaks will be 21-day-aged and hand-cut daily. They are then seasoned to perfection. The grill will be open to all guests and filled with the right amount of steaks. With our high dinner volume, there will be no waiting for a steak since we will have the grill stocked with every degree of doneness. This market has not been tapped by any other national chain. We are confident that this feature will help us succeed in a world where red meat (especially steaks), is increasingly in demand.
The restaurant business plan has been prepared in order to get financing for its initial launch. This financing is necessary to fund the initial year of operations, including kitchen design, architectural plans manuals and recipe books, site selection and equipment purchases. For the second and third units, which are expected to be completed in July, Year 2, and January, Year 3, additional financing will be required. Some of the burden can be offset by our positive cash flow.
Sagebrush Sam’ will be able continue its operations in year one thanks to the capital contributions and financing. Sagebrush Sam’’s initial capital investment will allow it to offer its customers an entertaining, value-driven dining experience. The customers will be treated to an innovative and unique environment in order to make them feel at home. A successful operation in year three will allow for sufficient cash flow to become self-sufficient in year 4.
Objectives
Sagebrush Sam’s objectives for the first three years of operation include:
- One unit per year growth for the first three consecutive years.
- Keep food costs under 35% of revenues
- Maintaining a 16-18% revenue margin for employee labor costs.
- The average annual sales of each location is between 3-4 Million Dollars.
- Maintaining tight controls on costs and operations by hiring a managing partner/proprietor for each location and utilizing automated computer/Internet control.
Mission
Sagebrush Sam’’s is determined to be the most popular buffet restaurant in the region. We want our guests to have the total experience when visiting Sagebrush Sam’s. Not only will our guests receive a great meal, they will also be provided with a fun atmosphere. Unique things will distinguish us from other restaurants, such as serving USDA-choice sirloin steaks all you can eat on a mesquite grill. We will want the dining experience to be as pleasing to the senses as it is to the palate.
Our goal is to offer high-quality, affordable food. We will have a large variety of freshly prepared meals, most of which will be visible to our guests. Each day, we will have 100 unique items that are packed with flavor and zest for an incredible price.
Customer satisfaction matters. When approached by a customer with a request, our motto will be, “Yes is the answer; what is the question?” We will strive for broad appeal. We strive to be the preferred restaurant for everyone, including singles and families.
Our success will depend on the well-being of our employees. All employees will be treated with respect and fairness. Sagebrush Sam’s wants its employees to feel like they are part of the success.
To achieve our goal of providing entertainment/dining experiences that are both enjoyable and affordable, we will use a combination of atmosphere, ambience, ambiance, friendly staff, and menu variety to create a feeling of “place”.
Keys to Success
Sagebrush SamՉ۪s success lies in these keys: