Blog 20: Interview 4 Preparation

1. Who do you plan to interview? What is this persons area of expertise? 

I'm planning on interviewing Enrique Kina, he is the owner of Pollos Kikiryki restraurant. 

2. Post 20 open ended questions you want to ask an expert in the field concerning your senior project. Your focus should be finding answers to your EQ. 

1. What is your definition of success?

2. What would you say was your best source of advertisement when your restaurant was just starting out? 

3. When did you know that your restaurant was going to make it? 

4. How did you get more and more people interested in your restaurant? Or did you just let your food do the talking? 

5. How can a manger ensure a successful restaurant start up?

6. What was the most helpful segment from your business plan?

7. Would you say that your restaurant went relatively the same direction as your business plan?

8. Why did you choose this location? What factors contributed to your final location decision?

9. Did you do a lot of research on restaurant start ups before actually starting a restaurant?

10. Why did you choose this type of restaurant? Like the food concept?

11. Would you say your location has held your restaurant back or benefitted it?

12. If you were to open your restaurant in another location where would it be? Why?

13. Would you say your restaurant is at the level of success you want it to be at as of now?

14. Typically, do you spend a lot on advertisement for your reataurant?

15. Describe a perfect day in your restaurant.

16. What do you do to get some advertisement on a new dish?

17. In what ways has your restaurant succeeded?

18. Was your restaurant generally slow in the beginning? Or faster? Why do you think so? 

19. What were some tough parts of restaurant management?

20. Describe some milestones your restaurant has gone through. 

Blog 19: Third Answer

Technically it's my condescending question and I hope all three of my answers were adequate

• EQ: How can a manager ensure a successful start up restaurant? 
• In order for a manager to ensure a successful start up restaurant they must have a fully detailed business plan.

"Communication is one of the key purposes of a business plan." It makes it easier when you are receiving a new member in to your restaurant, you can show them the business plan so they can get the big idea about what your restaurant is about. And you can easily share your business plan with companies that are interested in investing and especially when you are choosing to apply for a loan. It gives places an idea of your companies financial plan. 

"Helping you to manage your business is another important purpose of a business plan." Your plan is essentially a goal set for even before you started your restaurant. It helps keep everything under control, if your actual sales don't match your sales set in your business plan you can get an idea of what you must work on. 

"Your business plan can continue to guide you through various stages of growth as your business progresses." You can look back at your business plan to look over what worked for your business at one point if things within the restaurant start going south. Sort of like a reference sheet.

Your business plan already gives you the ideas on how to reach out to your customers. Use these methods when sales aren't so great. Use the sales section of the business plan so you can determine which specific types of advertisement would be best for your business plan. Then continue with modifications as your restaurant begins to expand.

1) http://smallbusiness.chron.com/business-plan-important-small-business-2672.html

2) http://smallbusiness.chron.com/importance-purpose-business-plan-760.html
3) http://www.entrepreneur.com/article/83818

• A business plan is a pre-restaurant statement. It helps you set the goals for your restaurant. When your restaurant becomes a reality it will become important for you to reference back to the business plan to ensure you are keeping up with these goals to ensure success.