Bethel University A Triple Cuisine Restaurant Paper

This is the beginning of a paper on a business idea for a Triple Cuisine Restaurant which will have separate dining rooms specializing in American, Vegan, and Mexican Foods. (A copy of business idea is attached). For this assignment I need the following parts of the paper completed: Include a cover page, references and a reference page.

(1) Introduction

(2) Health and Safety Issues

a. Health inspections

b. State Laws

c. Menu Labeling Regulations

d. Other Regulations

(3) Patents and Licenses

a. Food Service Establishment permit

b. Alcohol Beverage License

c. General Business License

d. Food Safety Permit

This will just be a rough draft based on my previous outline. If any of these areas are not researchable let me know because I can always adjust the paper.

A Business Idea
What is the idea? The team’s idea is for a triple cuisine restaurant which will have separate
dining rooms specializing in American, Vegan, or Mexican foods?
What makes the idea unique? A unique idea is one that is “unlike the others” (Goel, 2018) ,
which is the basis of the team’s idea. To date neither team member has any knowledge of an
existing restaurant that is designed like the one being proposed. The uniqueness of this idea is
that the restaurant will be divided into three dining areas, each featuring specialty dishes in their
distinct cuisine type.
What is the target market? The target market will include persons residing within a 20-mile
radius of a major Metropolitan city in the United States. Special focus will be focused on young
millennials who practice a vegan lifestyle, reside in a heavily populated Mexican community,
and those persons who enjoy the variety they can receive from traditional American food.
What competing businesses exist? Currently, there are no existing triple cuisine restaurants
within the target area. Although it is impossible to search the entire United States, the team is
quite certain that the type restaurant in this idea will be one of a kind.
What other relevant factors should be taken into consideration? People have become more
selective about what they want to eat. “About 45% of younger consumers either regularly eat
vegetarian and vegan food or follow a vegetarian diet” (Hannah, 2017) . It is important that
these consumers are able to find the dishes that meet their dietary taste.
References
Hannah. (2017, May 12). Are vegan/vegetarian options reshaping the restaurant industry?
Retrieved from http://www.gourmetmarketing.net/veganvegetarian-options-reshapingrestaurant-industry
Goel, R. (2018, July 9). What does it take to build a unique concept? Retrieved from
http://www.entrepreneur.com/article/316409