John Terry
New York City, NY (USA)
Role(s):
Founder/Owner/Principal
SOS, Steak,Oyster,Shrimp
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Startup
Location:
New York
Industry:
Food Service/Restaurant
Year Founded:
2012
Number Employees:
50-100 people
Business Stage:
Creation/Idea
Entity Type:
Limited Liability Company
Description:
SOS SUMMARY
My vision for SOS is a high focus on tradition with a twist on trends, which has the advantage of offering a new-age appeal to younger customers that have cash flow. No matter what age, people still dress up when they go out to dinner. And yes, it’s the type of place that if a guest wants to come as they are, with jeans and sneakers, it is fine. Come as you see fit –be comfortable– we never want to rule out anyone with money who can pay the check.
Manhattan tourism in the midtown area will cover at least 50% of our revenue, due to its diversity and cultural density, has created a 34.5 billion dollar industry in 2011 alone, and it continues to grow. In 2012, despite Hurricane Sandy, 52 million tourists flocked to New York City, with associated revenue of 43.46 billion dollars.
Location: The restaurant will be located near Grand Central and Penn station, establishing its ties with the New York City community, as well as the world HUB of New York City. The location at 3 West 36th Street offers something unique both physical and emotionally. As it’s a new building, it’s a clean slate – you don’t need to deal with all the unsuccessful misdoings of a former business owners and anything that happened in the location prior. Total lease deposit: $240,000.00 this will take care of lease obligation for the first year. Uniquely the landlord is offering 10months free time and two of the month will be applied upon opening and council shale negation a burn down rate on remainder deposit covered over the terms of lease obligation for one year.
Our niche is Seafood and Steak that is fresh and quickly prepared, with an excellent presentation, in an excellent environment. Our dining room has18 foot ceilings – the restaurant will be breath-taking with original art work from Pasqual
Cuppari and hand blown chandelier’s created by the famous artist KANIK CHUNG glass sculptor and award winning architectural design.
Menu will be designed into three panels 1 panel for Steaks; there will be every kind of steak on that page from Tuna, Swordfish, Chicken, and Elk to New York Strip with your choice of sauce to match the steak. Second panel Oyster’s go in the middle from fried, baked to on half shell listed from appetizer portions to entrée size. The Third will be Shrimp and there will also have some scallop items. Some examples shrimp parmesan, baked stuffed, fried or grilled. The left margin on the left panel will denote the classification in the menu such as apps, salads, entrees and pasta.
Management: As a leader I provide the incentive necessary to outline and be clear on expectation that will be put on the staff. I feel that when the staff is praised on completed tasks regularly they are more confidants. A happy team will always pull through no matter what.
A restaurant team starts with a strong knowledgeable leader, and hiring well; this is done by type-casting – auditioning people just like you would for a roll in a Broadway play. Service Arts Inc. comrade and confidant Eric Weiss will come and aid me by providing a service support team helping with training in the dining room. While I hone the Steak, Oyster
& Shrimp kitchen staff more importantly, because I have been in the Manhattan restaurant business for several years, I know who the key employees will be as we have already worked together.
Location, Location, Location is everything. You can be almost anywhere if you have a great product, service, and a marketing plan that starts before you open.
Deliveries: We will do deliveries so as soon as it’s physically possible. Making deliveries and catering before the restaurant even opens to teach the staff on the menu and to cover some of its cost.
Having a conservative financial practice is important in order balance the books. One must keep a 26 % food, beverage 20% and labor of 27% balance. In my business projections I made my margins higher, because I didn’t want to make expectation unreachable while the restaurant is operating.
Infuses on service simple hospitality will be extended the customer is always right. Creating a name that will be a staple in New York City, for its element of perfection and joy of food. It is more important than anything else at the restaurant. When a guest is treated with utmost integrity, they will forgive any minor problems, and remember the experience as a whole.
Total investment 1,300,000.00 Principle 200,000.00 for a total 1,500,000.00