Prostart - Stefanie Grossano

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It’s Thyme to Eat Fresh

123 River Walk Drive

Prostartville, NJ 07601

201.654.3012

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Table of Contents

Executive Summary ……………………………………………….. 2

Restaurant Concept ……………………………………………….. 4

Description of Interior Design …………………………………… 5

Pictures of Interior Design ……………………………………….. 6

Floor Plan ……………………………………………………………. 9

Organizational Chart ……………………………………………… 10

Listing of Menu Items …………………………………………….. 11

Recipes/Costing/Pricing Worksheets

Tomato and Basil Angel Hair Pasta …………………….……… 12

Sage Turkey Burger ……..………………………………………. 15

Pear Tart with Honey Mascarpone …………………….………. 22

Photos of Menu Items …………………………………………….. 27

Sample Menu ……………………………………………………….. 30

Marketing …………………………………………………………….. 32

Conclusion …………………………………………………………… 37

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Executive Summary

On Thyme is a quick-casual restaurant where local ingredients and home-

grown herbs are the focal point of our food. We offer take-out service for the

large population of business people and busy families who reside in

Prostartville. As our name suggests On Thyme offers a quality food experience

in an expedited manner. We also offer a sit-down experience for those who

prefer a more leisurely setting to enjoy their meal. Our location on the

Prostartville River Walk allows our customers to enjoy a serene setting while

grabbing a meal. Furthermore, our central location makes us easily accessible

to every population we serve.

Prostartville is home to a plethora of attractions and with such competition

only the most unique establishments will survive. At On Thyme our in-house

herb garden sets us apart. These herbs are showcased in each of our menu

items, which allow us to add fresh flavor without adding calories. The herb

garden fits into our dedication to purchasing local which allows us to support

our community and to know where our ingredients come from. The herb

garden also cuts down on food costs, and allows us to be more self-sustaining.

By growing our own herbs and purchasing local we are cutting down on our

carbon foot-print. From a consumer stand point, the herb garden is a unique

feature that sets both their food and dining experience apart. We also use the

herb garden as a retail tool. Our herbs are sold on weekends at our booth in

the open air market. Our Marketing/Herb Garden Manager maintains the

garden, acts as the liaison between the garden and the kitchen, and prepares

herbs for retail sale. As we expand we hope to give our customers tours of our

herb garden and instruction on how to start their own herb gardens. The herb

garden is a viable part of On Thyme not only because it adds quality to our food

while cutting down on food cost, but also because herbs are easy to grow and

maintain. Furthermore, the garden acts as a selling point that creates

customer interest, and is an avenue for revenue through retail.

On Thyme fits into the vibrancy of the Prostartville community by offering a

unique dining experience and catering to the needs and lifestyles of our

customers.

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Mission Statement

On Thyme’s mission is to deliver high quality food with fresh, local ingredients

that highlights our own house grown herbs. We aim to give customers the

highest quality service possible through a hospitable, knowledgable, and

motivated staff. Keys to Success

1. Product Quality: Since On Thyme will be using local ingredients and herbs that we grow ourselves we can ensure quality because we know where all of our

products are coming from.

2. Dedicated Staff: One of the most important aspects in customer retention is a positive service experience. All of On Thyme’s staff will be dedicated to our

restaurant and its mission. This passion and dedication will be reflected in the

high quality of our service to the customer.

3. Knowledge of the Demographic: Since ProStartville is a home to 20 Fortune 1000 companies, there is a population of business people that require

an expedited food service experience in order to return to work quickly. Our

take-out options caters to that need. On Thyme also aims to serve the 64% of Prostartville who are families. Our restaurant offers food that is fast for the

family on the go. Our food is sophisticated enough for parents and accessible

enough for kids. 4. Up-to-Date Employee Training: Since service and safety are the

fundamentals of running a good restaurant On Thyme puts a focus on teaching

our employees to put these concepts into practice on the job. Preliminary

training for all employees includes basic First Aid and customer service.

Objectives

On Thyme’s objectives for operation include:

o Providing a fresh and delicious meal for our customers in a timely and cost effective manner.

o Using as many fresh and local products as possible in our dishes so we

can support business in our area. o Using our freshly grown herbs in all of our dishes to maintain the high

quality and local focus of our dishes.

o Asking for the customer’s opinion on our restaurant and food.

o Listening to the customer’s opinion and making necessary changes to maintain customer loyalty and satisfaction.

o Providing customers with speedy and high quality service from our

takeout counter. o Having our employees put their training into use every day to provide an

outstanding service experience for our customers.

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Restaurant Concept

On Thyme is a quick-casual restaurant that encompasses both sit down and

take out service. We pride ourselves on high quality, fresh ingredients, and fast

service. On Thyme is a standalone building located on the scenic ProStartville

River. We have capitalized on this location by including the option of seasonal outdoor seating for our clients to get fresh air and enjoy the view. On Thyme’s

cuisine does not hail from a specific region or ethnicity. Rather we feature

fresh, local produce and along with our herbs to create a menu of diverse dishes. We utilize local products because we believe in supporting other

businesses in our area. This also allows us to ensure quality because we know

where our products are coming from. We also have an enclosed herb garden adjacent to the restaurant where we grow the fresh herbs that we use on a

daily basis. Our food showcases these herbs in combination with other

ingredients. On Thyme believes that quality ingredients need little

manipulation. Due to this belief, our food is simple, allowing the pure flavor of our herbs to shine.

On Thyme serves both lunch and dinner and operates between the hours of 11 A.M. and 9:30 P.M. On Thyme targets a large audience due to the dynamic of

the restaurant. It offers the convenience of a takeout counter for on-the-go

business men and women, as well as busy families. However, we also have the

option of a sit down service for people who want more of a traditional restaurant experience. The layout of the restaurant is structured in such a way

that take out and dine in guests are separated to ensure an easy flow of traffic.

Guests enter through the front door and would then precede to either the take-out or dine-in ordering line. Dine-in guests would go to the right, order, and

receive a number. They would sit at the table and place their number on the

table. Our servers would then match their order number to the number at their table and bring them their meal. Take-out guests would enter the restaurant

through the front door as well, but would go to the left after placing their order.

They would receive a buzzer upon ordering and would go sit in our take out lounge/waiting area. When their buzzers vibrate they can go up to the pick-up

counter and get their food. We have a special exit specifically for takeout guests

so that the flow of traffic is more efficient. On Thyme’s prime location on the

ProStartville River, its focus on fresh and local ingredients, and its use of both take out and dine in service will ensure success in the city of ProStartville.

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Interior Design

The design of On Thyme utilizes modern patterns and structure with earthy

colors providing customers with a trendy yet organic setting to enjoy their

meal. The color scheme of our restaurant is white with gradients of green and

teal accents. The heavy use of green is meant to reflect our use of herbs and

fresh ingredients. The green represents our herb garden which is the central

focus of our concept and menu. The use of teal is meant to reflect our location

on the ProStartville River Walk. This shade of blue gives a fresh pop of color

amongst the more muted tones of green. The use of white in both the flooring

and chairs gives the restaurant a clean and sleek touch.

For the seated dining area we are using restored wood tables that remind

customers of nature. The chairs that accompany these tables have a tree

branch design that adds to the natural feel. The take-out waiting area offers

comfortable couches, arm chairs, and upright chairs so our customers can

enjoy the short time in which they wait for their food. This furniture is green

and white with green and blue pillows. The pillows allow our concept of

modernity and nature to meet. Some pillows have flower or grassy designs

while others have more geometric patterns.

The décor of our outdoor seating helps emphasize our location and design

concept. The outdoor table tops are green mosaics whose abstract tile

placement adds to our organic feel. These tables are accompanied by the same

chairs that are used indoors. Each table has a white umbrella to keep our

customers comfortable on sunny days.

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Restaurant Design

Interior Decor

Seated Area

Tile Flooring

Restored Wood Tables Chairs

Wall Color

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Take-Out Waiting Area

Green L Shaped Couch

Chairs Chairs Curtain fabric color

Couch and Chair Pillows

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Outdoor Seating Area

Outdoor Table Umbrella for the Outdoor Tables

Outdoor Chairs

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Interior Diagram/Floor Plan

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Organizational Chart

General Manager:

Oversees day-to-day operations in the front of the house, back of the house and

herb garden

Assisstant Manager:

Leader of the front of the house, Ensures that the restaurant is

running quickly and efficiently, Monitors customer satisfaction

Cashier:

Welcomes customers, In charge of all transactions, Has

thorough understanding of each menu item

Take-Out Expeditor:

Liaison between kitchen and customers who ordered to

dine out both in the restaurant and online

Dining Room Servers:

Brings food to the customers who chose sit down service, Buses tables after customers

leave

Herb Garden/Marketing Manager:

Liaison between the garden and the kitchen, Tends garden, and also executes all marketing

tactics

Executive Chef:

Leader of the back of the house, Ensures that the

kitchen is running quickly and efficiently, Develops new menu items, Monitors food

quality control

Sous Chef:

Directly in charge of cooking, Oversees line cooks, Orders

food and signs off on deliveries

Line Cook:

Food preparation, Cooking things to order, Separated

between different stations in the kitchen

Dishwashers:

Washes dishes,Responsible for cleaning and sanitizing all necessary surfaces of the kitchen so that they

are ready for inspection

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Listing of Menu Items

Our Signature Iced Tea Freshly brewed iced tea infused with mint and macerated strawberries. Simple syrup available for sweetening upon request “Thymely” Tastes Mixed Green Salad with Herbed Goat Cheese Mesclun greens with rosemary herbed goat cheese, candied walnuts, grilled pears, and homemade toasted croutons tossed in a macerated raspberry vinegarette Tarragon Shrimp Toss Shrimp mixed in a light mayonnaise dressing with lemon, tarragon, chives, and celery

served with romaine lettuce on a toasted, split baguette Parsley Tabouli with Hummus Cripsy fried eggplant rounds served with Syrian bread, hummus and a fresh parsley tabouli (bulgar wheat, tomatoes, lemon juice, parsley, and olive oil) Summer Spaghetti with Basil Angel Hair pasta tossed with a lightly sautéed cherry tomato sauce and olive oil, topped with basil chiffonade Fish Taco with Dill Yogurt Cabbage Slaw Lightly battered tilapia Fish tacos in a soft shell topped with a cabbage slaw dressed with dill yogurt sauce Sage Turkey Burger with Cranberry Relish and Sweet Potato Chips Premium lean ground turkey mixed with mushrooms and sage, grilled to perfection, and topped with cranberry relish and arugula – served on a toasted brioche bun with a side of sweet potato chips Steak Skewer with Cilantro Chimichurri Grilled Skirt Steak with a cilantro chimichurri sauce and a side of three bean (black beans, pinto beans, and garbanzo beans) and corn salad Desserts Pear Tart in Rosemary Crust with Honey Mascarpone Whipped Cream A rosemary shortbread crust filled with sweet fanned pears and topped with honey mascarpone

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Summer Spaghetti with Basil

Recipe

School Name Bergen County Academies

Educator Name Chef MaryBeth Brace

Menu Item Angel Hair Pasta

Number of Portions 2 Portion Size 8 oz

Cooking Method Boiled

Recipe Source Class Developed

Ingredients

Item Amount

Cherry Tomatoes 11 oz

Olive Oil ½ cup

Garlic 6 cloves

Basil 18 leaves

Angel Hair Pasta 1 lb

Parmesan Cheese 1 ½ cups

Procedure For Pasta

1. Bring a pot of water and a dash of salt to boil

2. Add angel hair

3. Cook until al dente, about 6-7 minutes

For Tomatoes 1. While the angel hair is cooking, combine garlic and olive oil in a sautee pan over medium

heat and sauté. Once the garlic is sautéed add in the cherry tomatoes.

2. When tomatoes have begun to blister, add basil and red pepper flakes.

3. Cook for 1-2 more minutes.

4. Transfer to a bowl to be tossed with angel hair.

Before Plating 1. Drain pasta well.

2. Transfer to the bowl with cherry tomatoes and toss.

For Plating 1. With tongs, twist angel hair elegantly into a spiral on the middle of the plate so that there is

concave to nest the tomatoes in.

2. Place half the tomatoes in the concave.

3. Sprinkle remaining tomatoes around the edge of the angel hair.

4. Top with a chiffonade of basil and a few uncooked cherry tomatoes.

5. Drizzle with olive oil.

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Costing Worksheet




Number of Portions 2

Ingredients Ingredient Cost

Item Amount Unit Cost Total Cost

Cherry Tomatoes 11 oz $0.99/lb $0.68

Olive Oil ½ cup $0.38/fl oz $1.52

Garlic 6 cloves $13.99/lb $0.44

Basil 18 leaves Grown Grown

Angel Hair Pasta 1 lb $0.08 $1.28

Parmesan Cheese 1 ½ cups $0.60/oz $1.50

Total Recipe Cost $5.42

Portion Cost $2.71

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Menu Pricing Worksheet





Item Portion Cost

Angel Hair Pasta $2.71

Total Item Portion Cost $2.71

Item Menu Price at 33% Food Cost $8.13 Menu Price $8.50

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Sage Turkey Burger

with Cranberry Relish and Sweet Potato Chips Recipe



Menu Item

Sage Turkey Burger


Cooking Method Grilled


Ingredients

Item Amount

Olive Oil 2 tbsp

Butter 4 oz

Garlic 3 cloves

Button Mushrooms 1 lb

Onions ½ cup

Sage ¼ cup

Ground Turkey 2 lbs

Hamburger Buns 6 buns

Arugula 12 leaves

Procedure For Burger

1. In a sauté pan over medium heat combine, olive oil and butter.

2. Add button mushrooms, and onion.

3. Sweat mushrooms and onions until the mushrooms have released water and onions are

browned.

4. Add garlic and sage. Cook for 1-2 more minutes.

5. Transfer to a bowl to cool.

6. Heat grill.

7. When mixture has cooled, combine ground turkey with mushroom mixture and form into 4

ounce patties.

8. Season patties with salt and pepper.

9. Grill until no longer pink.

For Plating 1. Toast bun until golden brown

2. Place the bottom of the bun on the plate, top with arugula, and place patty on top of the

arugula.

3. Put a dollop of cranberry relish on top of the patty and cover with top of the bun.

4. Place sweet potato chips on the left side of the burger and an arc of extra cranberry relish on

the right side of the burger

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Costing Worksheet



Menu Item Sage Turkey Burger




Olive Oil 2 tbsp $0.38/fl oz $0.38

Butter 4 oz $0.16/oz $0.64

Garlic 3 cloves $13.99/lb $0.22

Button Mushrooms 1 lb $0.30 $4.80

Onions ½ cup $0.79/lb. $0.1975

Sage 1 leaf Grown Grown

Ground Turkey 2 lbs $2.49 $4.98

Hamburger Buns 6 buns $0.12/oz $1.44

Arugula 3 oz $0.50/oz $1.50


Portion Cost $1.769

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Recipe

Menu Item Sweet Potato Chips


Cooking Method Fried

Recipe Source Food Network

Ingredients

Item Amount

Sweet Potatoes 24 oz

Chili Powder 2 tsp

Garlic Powder 1 tsp

Cayenne Powder ¼ tsp

Ground Cumin ½ tsp

Procedure For Sweet Potato Chips

1. Peel sweet potatoes

2. Cut off ends

3. Using a mandolin slicer make thin round slices.

4. Place in a bowl of water and chill for an hour.

5. Drain in a colander and layout on paper towels to dry

6. Combine chili powder, garlic powder, cayenne, salt and pepper in a bowl large enough to

toss the chips

7. Heat fryer to 375 degrees

8. Fry sweet potatoes for 2-3 minutes or until slightly golden and cooked through

9. Drain chips on paper towels

10. Season immediately with spice mixture

For Plating 1. *See Burger

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Costing Worksheet



Menu Item Sweet Potato Chips




Sweet Potatoes 24 oz $1.49/lb $2.24

Chili Powder 2 tsp $0.16/oz $0.05

Garlic Powder 1 tsp $0.70/oz $0.12

Cayenne Powder ¼ tsp $0.87/oz $0.03

Ground Cumin ½ tsp $1.65/oz $0.14


Portion Cost $0.33

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Recipe

Menu Item Cranberry Relish


Cooking Method Simmer

Recipe Source Food Network

Ingredients

Item Amount

Cranberries 2 cups

Orange Juice 1 cup

Water ½ cup

Honey 1/3 cup

Orange 1 orange

Procedure For Relish

1. Combine all ingredients in a medium saucepan 2. Cook for 20-30 minutes or until liquid has cooked down and syrup has formed

For Plating 1. *See Burger

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Costing Worksheet



Menu Item Cranberry Relish




Cranberries 2 cups $0.25/oz $4.00

Orange Juice 1 cup $0.11/oz $0.88

Water ½ cup $0.00 $0.00

Honey 1/3 cup $0.22/oz $0.59

Orange 1 orange $0.70/lb $0.31


Portion Cost $0.72

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Menu Item Sage Turkey Burger


Item Portion Cost

Sage Turkey Burger $1.769

Sweet Potato Chips $0.33

Cranberry Relish

0.72



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Pear Tart with Honey Mascarpone Whipped Cream Recipe



Menu Item Rosemary Pear Tart

Number of Portions 4 Portion Size 6 oz.

Cooking Method Baked


Ingredients

Item Amount

Pears 1 Pear

Rosemary 1 tsp

Butter ¾ lb

Sugar 1 cup

Vanilla Extract 1 tsp

All-Purpose Flour 3 ½ cups

Procedure For Tart

1. Preheat oven to 350 degrees 2. Cream butter and sugar until fluffy 3. Add vanilla extract 4. Add flour and rosemary 5. Chill dough for an hour 6. Roll out dough and press into tart molds 7. Cut pear in half, remove core, and then cut pear in strips without cutting all the way

through so that it will fan 8. Place in crust 9. Bake for 20 minutes 10. Brush with honey when removed from oven, and set aside

For Plating

1. Drizzle honey on plate 2. Place tart on top 3. Pipe a dollop of honey mascarpone on plate and top with a sprig of rosemary

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Costing Worksheet







Pears 2 Pears $1.30/lb $1.12

Rosemary 1 tsp Grown Grown

Butter ¾ lb $0.16/oz $1.92

Sugar 1 cup $0.06/oz $0.53

Vanilla Extract 1 tsp $2.00/oz $0.33

All-Purpose Flour 3 ½ cups $0.04/oz $0.56


Portion Cost $1.115

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Recipe



Menu Item Honey Mascarpone Whipped Cream

Number of Portions 4 Portion Size 2 oz.

Cooking Method None


Ingredients

Item Amount

Heavy Cream ½ cup

Mascarpone 6 oz

Honey ¼ cup

Procedure For Honey Mascarpone Whipped Cream

1. Whip heavy cream and mascarpone until fluffy 2. Add honey and whip until incorporated

For Plating

1. *See Tart

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Costing Worksheet



Menu Item Honey Mascarpone Whipped Cream




Heavy Whipping Cream ½ cup $0.18/oz. $0.72

Mascarpone 6 oz $0.45/oz $2.70

Honey ¼ cup $0.22/oz $0.44


Portion Cost $0.965

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Item Portion Cost

Rosemary Pear Tart $1.115

Honey Mascarpone Whipped Cream $0.965



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Photos of Menu Items


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Sage Turkey Burger with Cranberry Relish and Sweet Potato Chips

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Pear Tart in a Rosemary Crust

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$2

$7

-“Thymely” Treats-

Our Signature Iced Tea

Freshly brewed iced tea infused with mint and macerated strawberries. Simple syrup available for sweetening upon request.

Tarragon Shrimp Toss

Plump shrimp mixed in a light mayonnaise dressing with lemon, tarragon, chives, and celery served romaine lettuce on a toasted split baguette

$7

-Beverages-

Parsley Tabouli with Hummus

Crispy fried eggplant rounds with Syrian bread, hummus and a fresh parsley tabouli (bulgar wheat, tomatoes, lemon juice, parsley, and olive oil)

$8

Mixed Green Salad with Herbed Goat Cheese

Mesclun greens with rosemary herbed goat cheese, candied walnuts, grilled pears, and homemade toasted croutons tossed in macerated raspberry vinaigrette

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-Desserts-

Fish Taco with Dill Yogurt Cabbage Slaw

Lightly battered Tilapia fish tacos in a soft shell topped with a cabbage slaw dressed with dill yogurt sauce

$8.50 Sage Turkey Burger with Cranberry Relish & Sweet Potato Chips

Premium lean ground turkey mixed with mushrooms and sage, grilled to perfection, and topped with cranberry relish and arugula—served on a toasted brioche bun with a side sweet potato chips

$9

-Entrees-

Pear Tart in Rosemary Crust with Honey Mascarpone Whipped Cream A rosemary shortbread crust filled with sweet fanned pears and topped with honey mascarpone

$8.50

$6.25

$7.25


Angel hair pasta tossed with lightly sautéed tomatoes and olive

topped with a basil chiffonade

Steak Skewer with Cilantro Chimichurri

Grilled skirt steak with a cilantro chimichurri sauce and a side of three bean (black beans, pinto beans, and garbanzo beans) and corn salad

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Marketing

Tactic #1: Booth at Open Air Market

Description: ProStartville is home to a “bustling open air market”. This setting is a hub of commerce, making it the ideal place to connect with potential customers. On Thyme will set up a booth in this market to work as both a promotional and retail tool. The retail items will be permanent, while the promotional items will vary. Each week freshly cut and individually planted herbs from On Thyme’s garden will be sold. Gift cards will be the other retail component of the stand. Further, menus and information about the herb garden and menus will always be available at the booth. From week to week, On Thyme will offer various different promotions meant to draw the customer into our restaurant. We will give away a sample of our famous strawberry mint iced tea, or of other menu items. When we are not offering tastes of our cuisine, we will hand out memorable promotional items such as magnet calendars that go along with our title – On Thyme. Seasonally, the booth will be open on weekends and operated by the Herb Garden/Marketing Manager. Goal: Marketing entails branding. When people wonder – “What is On Thyme?” this booth will serve as a reference point beyond our permanent establishment. The goal of the booth in the open air market is twofold: 1) to put On Thyme into the context of the vibrancy of the ProStartville community by utilizing the open air market 2) to generate interest in our restaurant through retail and promotional items. Our identity comes from our spotlight on herbs, therefore, selling our herbs is an integral part of creating a narrative for our restaurant. When our costumers purchase our herbs they get a glimpse at our food. This glimpse will be motivation enough to come to the restaurant and have the full experience. Samples of our cuisine as well as menus will also serve as teasers that tantalize consumers into visiting our restaurant for an entire meal. Further, offering samples is a way to reduce waste when there is excess of a certain menu item. This booth will give new customers an experience before their experience at our restaurant. For returning customers, this booth will give them another avenue to enjoy On Thyme. The booth will create a lasting impression with our customers and will become a presence within the ProStartville community.

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Budget

Budget

Item Cost Amount Total Rate Source

Space at Open Air Market

$0 1 $0 Hasbrouck Heights Department of Commerce – Farmers Market Committee

Vendor Permit $200 1 $200 NYC Department of Consumer Affairs

Tent $99 1 $99 www.walmart.com

Table $38.88 1 $38.88 www.walmart.com

On Thyme Sign – 6’ x 2.5’

$74.99 1 $74.99 www.staples.com

Gift Cards $59.99 for 100

100 $59.99 www.staples.com

Menus – 3.74” x 8.27”

$24.99 for 50 200 $99.96 www.staples.com

Informational Herb Garden Flyer – 8.50” x 5.47”

$53.99 for 100

200 $107.98 www.staples.com

Our Signature Iced Tea – Sample

Water – Free Lipton Tea Bags (1000) –$5.99 Strawberry Simple Syrup (60 oz.) – $16.87 Mint (from garden) – Free 10 oz. Plastic Cups (2500) - $80.26

100 - 8 oz. servings: 25 qts of water 75 tea bags 50 ounces syrup Mint 100 cups

$17.72 www.hhcoffeesupply.com www.shop.luckyelephantfoods.com www.instawares.com

Example of Food Sample – Tabouli and Flat Bread

Tabouli (100 oz.) - $13.41 Flat Bread (6 rounds per package) - $4.80

100 – 1 oz. servings of tabouli on ¼ of a round of flat bread

$33.41 www.baldorfood.com

Example of Promotional Item – Magnetic Calendar

$0.77 250 $192.50 www.4allpromos.com

Packaging for Herbs

$48.95 for 200

200 $48.95 www.foodpackagingwarehouse.com

Total: $973.38

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Example of Promotional Calendar (to be given out at Open Air Market)

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Tactic #2: Website Connected to Facebook and Twitter Description: The 21st century is the age of the internet, and so On Thyme seeks to create a cyber community as a platform for marketing and advertising. This cyber community will be formed through our website www.onthymerestaurant.com. On this page information can be accessed about our mission statement, herb garden, outdoor market booth, menu, and contact information (including phone number, address, and restaurant hours). Through our website our customers can connect with us on Facebook and Twitter, as well as join our emailing list.

Goal: The goal of creating a website that is connected to Facebook and Twitter is to meet our customers where they are at – on the internet. Social media is the most popular form of communication and so it is essential On Thyme to have an internet presence. The website is a way for the customers to gain information about our restaurant. It also serves as a portal to the other social media sites. Facebook allows On Thyme to post pictures of our food and generate “likes” and “comments” from our customer base. Twitter serves as a way to reach our customers in real time. For instance when On Thyme sets up at the open air market on a Saturday we can tweet – “It’s a gorgeous weather, and On Thyme will be at the open air market all day.” With the increase in smart phones and personal computer devices, the website and social media pages serve as the most viable way to cultivate interest, and disseminate information to our customers.

Budget

Budget

Item Cost Rate Source

Web Hosting $9.95 per month www.myhosting.com

Total: $119.40 per year

http://www.onthymerestaurant.com/

http://www.myhosting.com/

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Website with Facebook and Twitter

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Conclusion

On Thyme is a quick-casual restaurant that prides itself on its use of high

quality food, fresh herbs, and local produce. Located along the ProStartville

River, a scenic background is provided as well as seasonal outdoor seating.

Utilizing the city’s open-air market we ensure our products are only of the

highest quality. This allows us to ensure top-notch quality because we know

where our products are coming from and allows us to promote local commerce.

An enclosed herb garden attached to our restaurant allows us to highlight the

subtle and powerful flavors of herbs in our signature dishes. All of the different

aspects of On Thyme have been thought out in relation to the greater

Prostartville community. Because of this attention to detail and care for the

needs of our customer base On Thyme will be a success. With our focus on

fresh, local ingredients and our use of own herbs we will be able to provide a

dining experience unlike any other. Altogether, a simple mix of ingredients

allows for quick yet delicious food at an affordable price within the bustling city

of ProStartville. At On Thyme there’s always thyme to eat fresh!

Prostart - Stefanie Grossano

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Transcript of Prostart - Stefanie Grossano