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Transcript of Restaurant
Although the restaurant industry is very competitive, the lifestyle changes created by modern living. More and more people have less time, resources, and ability to cook for themselves. Trends are very important and TACOS 121
is well positioned for the current interest in lighter, healthier and flavorful mexican foods at moderate to low prices.
There will be three ways a customer can purchase food. They may sit down at one of the 20 seats in the dining room. Most take-out and drive thru food will be prepared to order with orders coming from either the telephone. Delivery Catering Service (an indirect form of take-out) will be available at certain times and to a limited area.
The Target Market
America's Fastest-Growing Cities
Dallas-Fort Worth came in second, with a projected economic growth rate of 4.9% through 2016 and a population increase of 2.2%.
1.Dallas-Fort Worth-Arlington, Texas 154,774 2.Houston-Sugar Land-Baytown, Texas 139,699 3.Washington D.C.-Va.-Md.-W.Va. 121,911 4.New York-Northern New Jersey. N.Y. 118,791
5.Los Angeles-Long Beach-Santa Ana, Calif. 115,964
6.Miami-Fort Lauderdale, Fla. 105,490
7.Atlanta-Sandy Springs-Marietta, Ga. 90,345
8.Riverside-San Bernardino-Ontario, Calif. 80,146
9.Phoenix-Mesa-Glendale, Ariz. 70,349
10.Austin-Round Rock-San Marcos, Texas 67,230
The 10 Metro Areas with the Largest Numeric Increase from April 1, 2010, to July 1, 2011
North Texas small-size restaurant serving healthy and flavorful Mexican food
Our first responsibility is to the financial well-being of the restaurant. We will meet this goal while trying to consider; 1) the effect of our products on the health and well being of our customers (and our staff), 2) the impact that our business practices and choices will have on the environment, and 3) the high quality of attitude, fairness, understanding, and generosity between management, staff, customers, and vendors.
Tacos, Burritos and Chips & Dips with three different Salsas. All made with the original homemade Mexico Recipes.
Food production and assembly will take place in the kitchen of the restaurant. Fresh vegetables, meat and dairy products will be used to crate most of the dishes from scratch. The Chef or Chief Cook will exercise strict standards of sanitation, quality production, and presentation or packaging over the kitchen and service staff.