Colloquy Grog Shop

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Singles Bar Business Plan

Management Summary

Karen Kibbutz received her undergraduate degree in political science at the University of Portland.   Through out her four years, Karen worked at various fine restaurants at night because the earning potential was far greater at nicer restaurants than other part-time jobs.

Upon graduation, Karen was unsure of what type of regular job she wanted to pursue so she continued to work full time at the restaurant, and within nine months after graduation, Karen was promoted to manager.  Karen found the manager position particularly rewarding because it provided her with real world business experience.  The best part was that she was getting paid to learn how to run a business. 

As restaurant manager Karen began to notice a trend in chatting with a lot of the clientele, that it was difficult for singles to meet each other.  After noticing the trend, Karen began to do some informal polling with many of her customers, gathering information about people meeting people. 

After two and a half years of management experience, and five months of informal market research into the business idea of a place to bring singles together for possible meaningful relationships, Karen decided to leverage her newly learned business experience as a revenue stream from the sale of drinks and food, but whose value added service is for meeting people.  This lead to the writing of the business plan for Colloquy Grog Shop.

6.1 Personnel Plan

Karen will be the first employee and will wear many different hats.  She will be the manager, server, hostess; she will do what ever needs to get done.  In addition to Karen, Colloquy Grog Shop will have a chef who is responsible for the creation of the menu as well as food inventory, food preparation, and kitchen line work.  The chef will also have the assistance of a line cook.  There will be three servers, one of which will also double as an Oregon Liquor Control Commission (OLCC) bar tender.  There will also be a full time OLCC bar tender and a dishwasher.  The scheduling of these people will be manipulated to meet demand.

Personnel Plan
Year 1 Year 2 Year 3
Karen $36,000 $40,000 $45,000
Chef $38,500 $38,500 $38,500
Line cook $14,400 $17,280 $17,280
Server $11,200 $13,440 $13,440
Server $11,200 $13,440 $13,440
Server/bartender $11,200 $13,440 $13,440
Bartender $11,200 $13,440 $13,440
Dishwasher $11,200 $13,440 $13,440
Total People 8 8 8
Total Payroll $144,900 $162,980 $167,980