Business Description:
The proposed business is on a bar and grill in Costa Rica, and the name of the business has been suggested as “drifters.” The business would offer freshly caught seafood like fish and other seafood to its customers. A wide range of drinks and wine would also be offered to the distinguished customers. To establish this business, the most important decision is related to the place, and a place near the sea would be selected. The basic idea of this proposed business is to give customers an experience where they can have their lunch and dinner. Business would provide a range of services along with its products as hammocks would be there overlooking the ocean. Thus, the business would offer a place of eating, drinking, and socializing with friends and families in a peaceful environment of the restaurant. This does business beyond pursuing profitability only and inclusion of philanthropies and support for local businesses would make the business more socially responsible. In the future, bungalows would be taken on rent so that travelers can be given a suitable place. These are basic elements of business in which food products and services, experience and environment, and philanthropies and support would be very important elements. It is also noted that socially responsible business prospers more, and this bar and grill business would follow this principle (Jogaratnam, 2017).
In future, the bar and grill business would also offer boating experience at sea and customers can be given freedom to catch fish. These elements are the real attributes of the business because the business has been initiated to cover the basic and auxiliary needs of diners. The business would provide customers with what they want to have along with bar and grill products. Moreover, giving support to local businesses would provide a prestigious moral position to this business which would benefit it in future expansions and progress. Business should be considered beyond traditional business practices so that competitive advantage can be cultivated.
Vision Statement:
“Providing superior eating and drinking environment for customers in a perfectly customized natural environment with lots of opportunities for experiencing nature along with a range of foods and drinks”
Mission Statement:
We enable our customers to feel beyond food and drinks only by giving them the experience of the natural environment. We provide them a place for socializing and around the environment and broad services, food items are offered. Being sustainable to the environment is the prime mission of our business.
Personal Motivation:
One can choose any profession in his career, and it may be a job also. However, I would like to run my own small business which has the potential and the ability to expand in future. Starting my small bar and grill business has been motivated by the idea that there should be a place which can provide customers with live experience along with having food. I am a very sociable person, and hospitality is my passion because I love to treat people well. Moreover, I learned from my father that one should start a business which matches his passion and preferences. Therefore, I have selected this business because it suits my personal preferences and interests (Skokic, Lynch, & Morrison, 2016). Moreover, I felt a deficiency in the hospitality industry where the environment should offer a live experience to customers along with offering products and services only, and it should be at a low cost. This is why; I have selected this small business as a start, and my plan is to target future travelers as well by giving them a hotel room. Being an owner of a business gives a person plenty of freedom and liberty in which he can take bold decisions. These are what motivations are in this business (Beehner & Blackwell, 2016).
References
Beehner, C. G., & Blackwell, M. J. (2016). The impact of workplace spirituality on food service worker turnover intention. Journal of Management, Spirituality & Religion, 13(4), 304-323.
Jogaratnam, G. (2017). The effect of market orientation, entrepreneurial orientation and human capital on positional advantage: Evidence from the restaurant industry. International Journal of Hospitality Management, 60(2017), 104-113.
Skokic, V., Lynch, P., & Morrison, A. (2016). Hotel entrepreneurship in a turbulent environment. International Journal of Hospitality Management, 53(2016), 1-11.
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