There will be a special focus on young adults with K-K of income looking for good food and a great time.In addition to the young adults with money to spend, On the Water will also be targeting adults and tourists known to frequent Sunset Blvd.Tags: Standing For What You Believe In EssayBrown Supplement Essay 2011Democrats Vs Republicans Compare And Contrast EssayDemonstrate The Role Of Critical And Creative Thinking In Enhancing Quality EducationRates Of Reaction Chemistry CourseworkM Tech Thesis In Computer ScienceThe Holocaust EssayExamples Of A Term PaperNot Without My Daughter Book EssayEssay Influence Of Television
Lily came from a large family and it quickly became her responsibility to cook for the entire family.
Her mother, who had three generations of traditional recipes, trained her.
Most people are not aware of how much better the items taste when they are prepared with the freshest ingredients and made with love.
Other menu items are kebobs, chutneys, flat breads and desserts. Management The restaurant is led by Lily Valdivia, an industry veteran.
Its customers are creative, fun-seeking, and sophisticated diners who wish to be best served by the restaurant they choose.
On The Water is a sole-proprietorship business owned in majority by its founder and president Lily Valdivia.Click here to view this full business plan On the Water is a new Mediterranean restaurant on the Sunset Strip.On the Water will target both fun-seeking as well as sophisticated diners looking for good food in a fascinating atmosphere.We also require ,000 of start-up assets, which includes ,000 cash and ,000 of long-term assets.The start-up costs are to be financed some by direct owner investment, as well as with the help of a major investor.The Service and Products One thing that is always consistent with On the Water is their impeccable service.All server staff hired have extensive experience and all go through three weeks of training, ensuring benchmarked customer service.Lily quickly mastered these and began experimenting with her own dishes.The feedback from her family was always very positive.Her restaurant experience began 12 years ago as a server.She quickly moved up to fine dining serving where she perfected her formal, customer-centric serving approach.