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Strategic PartnershipsStudents making an enterprise in real time
SM@RT2014‐1‐FI01‐KA201‐000894_3
2014/2017
ISISS “ Terra di Lavoro” Caserta
"The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein."
Managing DirectorChiara Lasco
Marketing and advertising department
Caterina Capasso
Purchasing departmentAdelaide Atzori
Food and beverage Manager
Elena Roviello
Customer care departmentMaria Statela
Our idea for a restaurant for people suffering from coeliac disease, but not only, started with a personal experience and problem. One evening, we went out for dinner with one of our dearest friends, who has coeliac disease. Coeliac disease is an autoimmune disorder in which gluten, a component in the cereal grains, wheat, rye and barley, causes damage to the lining of the small intestine, causing problems with absorption of nutrient and vitamins. Unfortunately, it's still not easy to find many local restaurants where you can have a great gluten free dinner without worrying too much about what's inside your dish, apart from some pizzerias that make pizza
We thought to open a specialized restaurant
so we started our business plan
It would be desirable that people
with coeliac disease know and
use the foods that are naturally
gluten-free. This would allow you
to model healthy eating habits for
your specific needs. Coeliac
people can eat vegetables, meat,
fish and rice, There are also
many gluten-free flours, so
PEOPLE don’t have to give up
pasta, bread, “gnocchi” and
pizza that are the most liked
italian traditional foods. There
are a lot of different flours we
can use, all tasty and
wholesome, suitable for coeliacs
and not. Our reastaurant will use
only naturally gluten free,
biological and hand made
products.We want to offer
traditional Italian recipes and
some world cuisine dishes,
especially those of Middle
Eastern and Eastern Europe
cuisine, in
which rice
noodles ,soy vegetables and
legumes are widely used.These
ingredients are healthy and
suitable for coeliacs,
As we know, today a strict gluten-
free diet is the only medical
treatment for coeliac disease and
so, in the last years, a large
market of industrial gluten free
food developed. The industrial
processed products have changed
the approach to the food away
from all that is offered by the
nature and that has always
represented our gastronomic
traditions. This practice is
particularly dangerous in the
case of coeliac people, who
already have a physical
problem.
Gluten-free industrial products
are not healthy because of the
high concentration of sugars and
fats and
poor
organoleptic qualities.
1) locally sourced
food
2) locally grown
produce,
gluten-free and
allergy
conscious items
3) back to basics
cuisine
4) farm brand
ingredients
We chose an amazing place far from traffic and smog, but not so far from motorway and main
streets. We took over an existing restaurant that needs
just some adjustments.
1)COMPETITORS:
There are only 3 pizzerias (I Masanielli, Morsi e rimorsi e Sunrise), 1 restaurant (Dogana Golosa) and 2 restaurants/ pizzerias (Antica hostaria Massa, Embé) for celiac people in Caserta .
2) NUMBER OF POTENTIAL CUSTOMERS:
In 2015 in Italy there were 172.000 cases diagnosed of celiac disease, distributed as follows and the number is going up every day. Many of these cases are in our Region.
3) STRENGTHS and WEAKNESSES:•Amazing location
•Easily accessible – large parking
•Exceptional staff
•Motivated and collaborative owners •Honest approved vendors of exceptional products
•Due to our small size, exceptional quality
•Attention to customer care
•Far from city centre
•Few staff
•Few seats
•Problems of provision
4) PROMOTION AND ADVERTISINGSTRATEGY:
1)links with celiac associations and a database of potential celiac people
2) A webpage and a Facebook page
3) Flyers with our menu and map
4) Theme dinner
5) Sales days
6) Conventions with fixed menu
5) BUDGET (in euros/first year):
COSTS INCOMESCosts of rent 24,000 (expected) 280,000
Costs of row materials
70,000
Personel costs 80,000
Costs of services 30,000
Operating expenses 7,000
Financial expenses 4,000
Taxes 18,000
TOTAL 233,000
EXPECTED PROFIT: 47,000
Our restaurant offers traditional recipes cooked with gluten free flours.
There is a great variety of dishes.Our pride and joy are dumplings (gnocchi)
of chickpea flour, caprese cake and chocolate salami with biscuits of walnut
flour, Here is our choice!
STARTER
• Selection of fine cured meats and cheeses………...................€ 13.00
• Caprese salad • (mozzarella cheese, tomatoes, basil ,olive oil)………………….€ 12.00
• Bresaola (beef cold cut), wilde rocket salad
• and parmesan cheese…….....................………………………….€ 10,00
• Italian seafood salad (shrimps, clams, mussels,
• sea scallops, calamari, olive oil, lemon,salt and pepper)….…€ 12.00
• Toasted Bruschetta (soy bread) with tomato and basil …..…..€ 2.00
• Toasted Bruschetta(soy bread) with ham and
• mozzarella cheese tomato and basil………………………….…...€ 3.50
• Ham,mozzarella cheese and melon……………………………...…€ 8.00
• Fried squids……………………………………………………………..€ 9.00
• Mixed Vegetarian grill…………………………………………………€ 6.50
• Mozzarella cheese sandwich…......................................................€ 4.00
MAIN COURSES
• Italian dumplings: Gnocchi Sorrento Style (chickpea flour)………….€ 10.00
• Neapolitan Lasagna (chickpea flour )(with cottage cheese, mozzarella
cheese, meatballs, parmesan cheese, eggs,tomato sauce)..…………...€ 14.00
• Linguine (rice) Puttanesca style ………………………………………..….€ 7.00
• Spaghetti (rice) with garlic,red pepper and olive oil.…………………....€ 5.00
• Penne (rice) with melted mozzarella cheese and tomato sauce…….….€ 5.00
• Pasta (rice) and beans………………………………………………………....€ 4.50
• Italian rice with provola cheese and mushrooms from Roccamonfina..€ 8.00
SECOND COURSES
• Provola cheese and Caserta Black Pig…………………..€ 8.00
• Pork ribs and peppers…………………………………….…..€ 8.00
• Marsala wine sauce and mushroom fillet…………………€ 8.00
• Neapolitan meatballs…………………………………….……€ 6.00
• Local sausage and broccoli rape……………………….….€ 8.00
• Chicken chasseur ……………………………………………€ 8.00
• Chicken breast and mushrooms from Roccamonfina….€ 8.00
• Grilled Provola………………………………………………….€ 6.00
• Broccoli rape……………………………………………………€ 3.50
• “Mushroom – style” eggplants……………………………..€ 4.00
• Eggplant “ Parmigiana”……………………………………....€ 6.00
SIDE DISCHES
• Green Salad ……………………………………………€ 2.00
• Green salad and tomatoes,,,,,,,,,,,,,……………….....€ 2.50
• Tomatoes, celery, carrots, onions and olives……..€ 3.00
• Baked potatoes and bacon……………………………€ 3.00
DESSERTS
• caprese cake (almonds and chocolate) …………. € 4.00
• Neapolitan cake (with rice flour)…………………… € 4.00
• chocolate salami (with biscuits of walnut flour)... € 4.00
DRINKS
• Mineral water…………………………………………...€ 2.00
• Pallagrello Bianco I.G.T……………………………….€ 16.00
• Fiano di Avellino DOCG………………………………€ 16.00
• Falanghina del Sannio………………………………..€ 27.00
• Pallagrello nero IGT……………………………………€ 19.00
• Irpinia Aglianico DOC…………………………………€ 40.00
• Terra del Volturno……………………………………..€ 37.00
• Taurasi Riserva DOCG………………………………..€ 38.00
• Taurasi Feudi di San Gregorio 2011……………….€ 18.00
• Fiano di Avellino DOCG……………………………...€ 16.00