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研究生:馮德譽
研究生(外文):Der Yu Feng
論文名稱:種子 – 交流平台實驗餐廳
論文名稱(外文):Seedling Café – A Service Platform Restaurant
指導教授:林修葳林修葳引用關係
指導教授(外文):Hsiou-Wei Lin
口試委員:陳峙維黃俊堯
口試委員(外文):Szu-Wei ChenChun-Yao Huang
口試日期:2015-07-29
學位類別:碩士
校院名稱:國立臺灣大學
系所名稱:企業管理碩士專班
學門:商業及管理學門
學類:企業管理學類
論文種類:學術論文
論文出版年:2015
畢業學年度:103
語文別:英文
論文頁數:56
中文關鍵詞:餐廳育成開發
外文關鍵詞:service platform restaurantkitchen incubator
相關次數:
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  • 點閱點閱:113
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  • 收藏至我的研究室書目清單書目收藏:0
This business plan illustrates how to implement a successful ‘service platform’ restaurant in the city of Taipei, Taiwan. Seedling Café is a physical restaurant located in the heart of Taipei that provides aspiring chefs and underdeveloped eateries outside of Taipei a stage for fostering talent and marketing opportunities. The primary core values that Seedling Café places strong emphasis on are making the connection, and promoting further opportunities between customers, the chef, and the story of the cuisine being prepared. There is potential in the market in opening this revolutionary type of restaurant that focuses on providing both partners/customers a value creation and pleasant culinary experience. This business plan analyzes and attempts to distinguish Seedling Café from all other establishments in Taipei in terms of its core values, innovative business model, and competitive advantage.

The foundations of this business plan and its core strategies are incorporated from the principles of business administration courses taught at the Global MBA program at NTU. This following business plan will focus on the nine key areas that most business plans entail, which includes an executive summary, a company description, details of the marketing plan, sales plan, financial plan, competitor analysis and operations plan will be identified. Examples of chefs and restaurants to be considered as potential partners will also be shown. Ultimately this business plan will be written to lay down a blue print as well as financing of Seedling Café from its infancy into the future.

Table of Contents

Abstract i
List of Figures iv
1.0 Executive Summary 1
2.0 Company Description 4
2.1 Inspiration 4
2.2 Mission Statement 8
2.3 Development and Status 8
2.4 Keys to Success 9
2.5 Defining ‘Customer Value’ 10
3.0 Products and Services 12
3.1 Service Description 12
3.2 Restaurant Interior Design 14
3.3 Sustainability 16
3.4 Samples of Partnership Opportunities 18
4.0 Market Analysis 26
4.1 Characteristics of the Industry 26
4.2 SWOT Analysis 28
4.3 5 Forces Key Points 30
4.4 Competitors 31
4.5 Competitive Advantage 33
4.6 Target Market – Location and Customers 35
5.0 Strategy and Implementation 37
5.1 Value Proposition 37
5.2 Marketing and Operations Plan 39
5.3 Management Structure and Employee Training 42
5.4 Pricing Strategy 44
5.5 Secrecy Agreement 45
6.0 Financial Plan 46
6.1 Key Assumptions 46
6.2 Break-even point analysis 47
6.3 Sales Projections 47
6.4 Staffing Budget 49
6.5 Income Statement 50
7.0 Conclusion 53
7.1 Milestones and Future Opportunities 53
7.2 Exit Strategy 54
References 55


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http://www.rottentomatoes.com/m/chef_2014/

臺北市政府主計處
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賣場也開廚藝班! 「愛做菜」帶動生鮮業績
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Kar, A. (2011). Generic Strategies for the Ultimate Competitive Advantage. Business Fundas.

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天母Sogo City Super 賞味廚藝課-Le Creuset 班
http://blog.yam.com/gloriamom/article/39588718



♥City’super 賞味廚藝班♥貴婦專屬LC鍋下廚囉
http://shaupin.pixnet.net/blog/post/39398851-%E2%99%A5city-super-%E8%B3%9E%E5%91%B3%E5%BB%9A%E8%97%9D%E7%8F%AD%E2%99%A5%E8%B2%B4%E5%A9%A6%E5%B0%88%E5%B1%AClc%E9%8D%8B%E4%B8%8B%E5%BB%9A%E5%9B%89~-

City''super 賞味廚藝班「北海道頂級生鮮饗宴」
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City’super賞味廚藝班 > 2015年6月
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MockBa Russian Barbeque
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Form Follows Fun
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How to Calculate the Seating Capacity of a Restaurant
http://smallbusiness.chron.com/calculate-seating-capacity-restaurant-39808.html

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