Quantitative growth vs. Qualitative growth
In business schools and in the popular imagination it is assumed that the business of business is to grow. The small business is expected to grow into a larger business and, presumably, like Coca-Cola or Sony or Archer Daniels Midland, take over the world someday.
This business is different. Rather than profit maximazation this business is created on a sustainability model. It is designed to grow qualitatively rather than quantitatively.
Qualitive growth means that as the menu evolves check averages will grow, resulting in increased revenue, even if the actual number of customers served remains constant.
Qualitative growth means that manufactured product placement efforts will be aimed to develop up-scale markets and enhanced revenue stream rather than expansion of the restaurant itself.
Qualitative growth means that the restaurant will add tipped staff to improve service and encourage add-on sales of menu items.
Year four will see the introduction of dinner service on Tuesday and Sunday, bringing Dinner service to all evenings but Monday. Business hours for dinner service will be 5:30pm - 9:30pm.
Year four will see the first full time permanent kitchen hire, a person to work breakfast and who can be trained to prepare items for lunch and dinner service.
Year four will see an expansion of the catering menu and the continued expansion of the line of manufactured foods.
The fourth year financial outlook is to expand the economic profit, and to begin to establish an investment fund to sustain the business in off-season periods, and, of course, to stay in business.
The fourth year service goal is to begin to build the manufacturing and retail sales sector into the primary profit center for the business, to establish a reputation as a casual up-scale dinner house, and to develop an up-scale catering presence in the community.
YEAR FIVE