Introducing 

Prezi AI.

Your new presentation assistant.

Refine, enhance, and tailor your content, source relevant images, and edit visuals quicker than ever before.

Loading…
Transcript

Market Analysis (cont.)

Business Objectives

  • Bear Springs Bistro will reach targeted consumers through advertisements on social media.
  • Presence on these platforms combined with getting contact information from consumers will greatly increase reach over word of mouth.
  • Bear Springs will also be placed on various foodie websites such as Roaming Hunger and FoodTrucksIn.
  • Staff will be located outside of the truck to drum up foot traffic on site.
  • Promptly provide high quality meals on-the-go.
  • Expand and promote Bear Springs Bistro and Lounge.
  • Showcase high service standards of Bear Springs Hotel.
  • Provide additional revenue outlet for Bear Springs Hotel.

Our Vision, Mission, and Values

Vision

Executive Summary

To continuously elevate the culinary experience within the mobile food service industry.

Values

Mission

  • Honor
  • Passion
  • Authenticity
  • Family
  • Integrity
  • Diversity

To introduce a fusion of cultural tastes to our patrons through an uncontested culinary experience by showcasing our skillful Chefs using high quality ingredients.

Mobile food service business that will be utilized to enhance revenue of the Bear Springs Bistro and Lounge while marketing the Bear Springs Hotel brand.

Feature California Fusion inspired by Chef de Cuisine Kyle Luke and Sous Chef Richard Diaz.

Utilized as a method to market cuisine being served at the in-house restaurant.

Will provide a catering option for the San Manuel Village Event Center.

Menu offered will be extension of cuisine served at Bear Springs Bistro and Lounge.

Bear Springs Bistro will have a relaxed urban feel highlighted with lively music that will blend in with its Southern California backdrop.

Market Analysis (cont.)

  • Additional markets and venues exist in the San Bernardino County region.
  • Including events held at the National Orange Show Center, properties owned by the San Manuel Band of Mission Indians, industrial parks, construction sites, local farmer’s markets, swap meets, and street fairs.
  • Other potential venues are located in the following cities: San Bernardino, Rancho Cucamonga, Riverside, Claremont, Pomona and Upland.

Labor Cost

# of employees: 4

Hourly Rate: $14.00

Hourly Labor: $56.00

Cost Total (8 hr shift): $448.00

Weekly: $2,240.00

Yearly: $116,480.00

Market Analysis

Market analysis (cont.)

  • Mobile food truck industry, in U.S. has an annual growth rate of 7.9%
  • In 2015, the industry value was approximately $856.7 million. By 2020, the industry is forecasted to increase by another $140 million.
  • Approx. 30 mobile food businesses are registered in the County of San Bernardino
  • In Riverside and Orange County, mobile food businesses exist but with limited options for consumers.
  • Los Angeles County is the nearest area that has a large number of mobile food businesses.
  • Our target demographic is 21-40 year olds
  • Market data indicates this demographic wants fresh, locally sourced, and innovative menu items.
  • We will offer freshly prepared food items made by professional chefs, from scratch
  • Target areas are primarily located in San Bernardino County.
  • Redlands is the primary target area due to their lenient fees and permit requirements.
  • Bootlegger’s Brewery, Ritual Brewing Company, Escape Craft Brewery, and J. Riley Distillery,
  • Redland's Market Night

Bear Springs Bistro

Management

Products and Services

Menu

Grilled Artichoke

with a lemon pepper vinaigrette drizzle 

Five Fried Lobster-Stuffed Risotto Balls

wild-caught lemon-poached lobster | handcrafted risotto balls | creamy house-made lemon garlic sauce for dipping delight

Three-Way Poké

Three Wraps: fresh sesame & soy poké | Napa champagne vinaigrette slaw | zesty homemade pickled Fresno chilies | sweet chili citrus glaze drizzle | crisp Boston Bibb lettuce

Traditional Bowl: fresh sesame & soy poké | subtly sweet seaweed salad | ripe sliced avocado | zesty pickled Fresno chilies | chopped green onions | sushi rice

Mexican Bowl: fresh poké tossed in chorizo oil & lime | ground spicy pork | freshly-made guacamole | rich crema drizzle | tortilla chips

Lobster Rolls

Maine-style (chilled): wild-caught lemon-poached lobster salad | garlic aioli | flying fish roe | micro celery garnish | toasted brioche roll

Connecticut-style (warmed): wild-caught lemon-poached lobster | seafood butter sautéed yellow onions and bell peppers | micro celery garnish | toasted brioche roll | lemon garlic aioli drizzle

Bear Springs Bistro will be directed by Bear Springs Hotel’s Food and Beverage Manager, Ky Noffsinger, in supervisory conjunction with Chef De Cuisine, Kyle Luke. Day-to-day operations will be designated to a supervisor on shift.

As an extension of Bear Springs Hotel, the mobile food service business will follow the managerial structure of the hotel. Bear Springs Hotel operation is overseen by General Manager Grant Hirata with the support of Assistant General Manager Alastair Jones. Bear Springs Hotel and Bear Springs Bistro are owned by Hakwaanain, LLC and operated in partnership with the San Manuel Band of Mission Indians.

Grant Hirata

Alastair Jones

Grant Hirata has joined San Manuel Band of Mission Indians as General Manager at the Bear Springs Hotel Property. In this role, Grant will be responsible for all aspects of the operation, including guest and employee satisfaction, financial performance, and sales and revenue generation. Grant will work closely with property stakeholders, local officials, businesses and the neighboring community to foster successful relationships in order to advance the hotel brand.

Grant brings more than 19 years of hotel leadership experience from a variety of hotels and casinos across the country. He previously served as General Manager for Wyndham Vacations, as well as Opening Director of Hotel Operations at Thunder Valley Casino and Director of Hotel Operations at Morongo Casino. Grant is a proven performer and has a history of producing positive results in guest satisfaction, financial performance and community relations.

Alastair Jones has joined San Manuel Band of Mission Indians as Assistant General Manager at the Bear Springs Hotel Property. In this role, Alastair will be responsible for managing all daily hotel operations. He will be instrumental in ensuring guest satisfaction, building the hotel reputation, supervising hotel staff and establishing strong business effectiveness at the property.

Alastair brings more than 24 years of hospitality, guest services and food and beverage experience to this role. He has served as General Manager, Assistant General Manager, Director of Rooms, Director of Guest Services and Operations Manager of several chain and timeshare hotels and resorts throughout the United States

Ky Noffsinger

Kyle Luke

Ky Noffsinger has joined San Manuel Band of Mission Indians as Hotel Restaurant Manager at the Bear Springs Hotel Property. In this role, Ky will be responsible for overseeing the day-to-day restaurant and mobile food business operations.

Ky brings more than 20 years’ experience in food and beverage, property management and hospitality. He has served as Resort Duty Manager, Area Manager Food and Beverage and Guest Services Manager at the Disneyland Resort.

Kyle Luke has joined San Manuel Band of Mission Indians as Hotel Chef de Cuisine at the Bear Springs Hotel Property. In this role, Kyle will work alongside the Hotel Restaurant Manager and will be responsible for supervising the culinary team in daily overall kitchen operations and mobile food business.

Kyle brings more than 15 years’ experience in the culinary industry. He most recently served as Executive Chef for the State Restaurant in Redlands and Rancho Cucamonga.

Products and Services (cont.)

Menu (cont.)

Products and Services (cont.)

Catering Offerings

Crispy Pork Strips

sliced and seasoned pork belly | pan-seared then roasted | brûléed figs | fig glaze drizzle

Pork Belly Tacos

braised pork belly | house-made kimchi | spicy pickled daikon | cilantro garnish | three warmed mini corn tortillas

Duck Broth Scallops

three scallops | pan-seared | sautéed oyster mushrooms | soaked in delectable duck broth made from scratch

Duck Confit Fries

fries decadently tossed in duck fat | deliciously deep fried | divine duck confit | duck skin crisps garnish

Pork Fries

Verde Fries: crispy fries | juicy pulled pork | salsa verde | sautéed onions | guacamole | crema drizzle | cilantro garnish

BBQ fries: crispy fries | slowly cooked barbeque basted pulled pork | shallot crisps garnish

  • Available for events at San the Manuel Event Center
  • Catering packages may be customized for size and budget.
  • Bear Springs Hotel Event and Sales Manager, Delia Cruz-Lopez, will oversee the operation of the Catering Division of the mobile food business.

Our Objectives

To expand and promote Bear Springs Bistro and Lounge.

  • Will Feature California Fusion Cuisine
  • Extension of the in-hotel restaurant

To promptly provide high quality meals on-the-go.

  • Directed by Ky Noffsinger along with Chef De Cuisine Kyle Luke

To showcase the high service standards of the Bear Springs Hotel.

  • The managerial structure will follow that of the Bear Springs Hotel.
  • Grant Hirata as General Manager and Alistair Jones as assistant General Manager

To provide an additional revenue outlet for Bear Springs Hotel.

  • Catering option for san Manuel Village Event Center

Business Plan Presentation

Learn more about creating dynamic, engaging presentations with Prezi