夏威夷文化主題餐廳

Abstract

Executive Summary The Aloha Hospitality Group (AHG) will be an entrepreneurial restaurant (restaurateur) company focused on great food and warm service. In Taiwan’s F&B industry where restaurants belong to either the family or chain restaurant category, AHG will utilize Danny Meyer’s core business model of “enlightened hospitality” to exhibit warm service and tasty food in every single restaurant project. Regardless if our restaurants are serving Hawaiian or Taiwanese food, the hospitality each guest will receive will be natural, warm and sincere. AHG will succeed by finding the correct fit between the restaurant and its surrounding community. By doing so, AHG will allow Taiwanese locals to realize a latent need for great food along with great service. AHG will aim to be loved for the people it hires and trains, leaving guests with a memory of enjoyment and a desire to come again. AHG will rely on the core business models and strategies discussed by Danny Meyer, a well-known restaurateur in New York. By satisfying our employees and making them happy first, AHG can then strive to make our guests happy as well. Hiring strategies will focus on finding the ideal “51 percenter,” a term coined by Danny Meyer meaning an individual who already has the correct emotional skills due to their upbringing, experiences and self-awareness. As a 1st mover relying on this warm service, AHG has a whole country of people to choose from. By hiring and training a team of innately caring individuals, AHG will be acknowledged for their warm hospitality. While great hospitality will enrich the dining experience, it is AHG’s sustainability plan that will allow AHG to continue and keep the people with the qualities we want. Each AHG restaurant will be involved in the community in order to be identified with the people in that area. In a guest’s mind, no restaurant is better than “our” restaurant. Through active participation in school activities, community projects, charities and/or donations, AHG’s sustainability plan will naturally attract those individuals with the “caring” factor. These are the people that AHG needs to hire in order to remain warm and sincere and it is this sustainability plan that will set AHG apart from other family or huge chain restaurants in Taiwan. This business plan is split between two subjects: the Aloha Hospitality Group and its first restaurant project, The Aloha Shack. Therefore, this business plan will largely focus on the background, strategies and success of Taiwan’s first authentic Hawaiian restaurant, while it uses the core business models of AHG.