Small-Business Management and Entrepreneurship Term Paper

Pages: 20 (7031 words)  ·  Bibliography Sources: 0  ·  File: .docx  ·  Level: College Senior  ·  Topic: Agriculture

New York City is also considering a smoking ban, but one that would mirror a stricter version that took effect in California back in 1998. The California law bans smoking in all public workplaces, including stand-alone bars. Currently in New York City, a restaurant must set aside 85% of its seating for non-smokers. If Mayor Michael Bloomberg has his way, there will no longer be smoking sections in restaurants and bars. (Sanson, 2002, pg. 8)

There are of coarse a few skeptics who are resistant to the change because of the fear of loss of consumer base and there is also a small population of the smoking public who express feelings of alienation.

The proposal irks famed restaurateur Elaine Kaufman, who expressed her displeasure in a New York Times op-ed piece last month. She says existing laws allowing smoking sections in restaurants are working. If smoking is banned, she wrote, customers will no longer have a choice and it will hurt tourism...Kaufman, who owns the legendary celebrity hangout Elaine's, says a compromise is needed because restaurateurs want to keep doing business, while the city wants to protect people from second-hand smoke. (Sanson, 2002, pg. 8)

Yet, for the most part the trend has proven both effective and sustainable as even smoking consumers acknowledge the increased comfort of the smoke-free setting and the increased enjoyment of food products without the competing odor and health risks. Of coarse any possible decrease in tourist dollars or domestic customers will be an issue that will require a great deal of future research.

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Opportunities in the industry are greatest in the development of establishments associated with healthy eating. Places that take into consideration the presentation of food in an environment that is both pleasing to the eye and comfortable to the consumer. Though there are many restaurants in the regional setting selected for this new establishment it is also clear that the niche of a contemporary higher end restaurant is almost completely unmet as many of the restaurants in the region are chain type restaurants that do not serve an individualized market.

Term Paper on Small-Business Management & Entrepreneurship the Assignment

Another concept that is particular to the choice of establishment focus is the growing organic produce market (Duff, 2002, pg.11) and the growing attachment consumers are feeling toward seafood. "Retailers are using health and nutrition messages to promote the value of produce...With consumers interested in acting on nutrition messages, retailers and their suppliers are finding the business of selling produce requires greater thought and effort." (Duff 2002-page 11)

Though the tradition of the restaurant industry has always been intertwined with the American population diversity and culture and some of the very first recognized permanent restaurant establishments were ethnic establishments, over the last twenty-five or so years the industry has begun to step away from traditional Americanized ethnic fares and begun to embrace honest traditional ethnic cuisine. In this new focus the realization that seafood is a foundational ingredient in countless cultural fares and is in demand as an ingredient much more creatively presented than it has been in the past.

Point III Procurement of Goods and Supplies

The technological developments associated with the past fifty years in regards to rapid supply and transportation is also a factor in the ability of restaurateurs to provide the types of products that consumers are demanding and in turn expose more consumers to the virtues of seafood and other somewhat more exotic cuisine choices. The availability of seafood for next day delivery from nearly all over the United States if not the world enables chefs to provide a product that is superior to anything that was available even ten years ago.

Flash freezing is also a great development but the preference for fresh over flash frozen will be maintained whenever possible. There are hundreds of seafood suppliers in the greater New York area and though price will be a consideration it will not be the paramount concern of the buying team. Quality, freshness and variety will be the keys to procurement.

The personal preference of the chef involved in this project is personal procurement rather than delivery but this will be done as time allows In the greater New York area there are many greenmarkets, open wholesale and retail grocery supply stores and many of them are open year round.

Believe it or not, there are year-round farmer's markets throughout New York City. These open-air markets offer visitors and residents alike to purchase a variety of products directly from suppliers. Greenmarket has run and managed farmer's markets throughout Manhattan and the boroughs since 1976. There are 28 individual locations in Manhattan, Brooklyn, Queens, Bronx, and Staten Island. Of these 28, 10 locations operate year-round. During peak season, over 100,000 customers visit the markets every week.

Approximately 200 farmers participate in these markets and include vegetable (both traditional & organic) farmers; orchard growers; meat, dairy, poultry and fish producers; and producers of baked goods, honey, maple syrup, jam, wine and plants.

There is a market open every day of the week, in one of their many locations. You can find a market by day of the week or by location. The largest and most well-known market is the Union Square Farmer's Market, which operates year-round and is open Monday, Wednesday, Friday and Saturday from 8 a.m. until 6 p.m.

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The restaurant's suix chef will do as much personal procurement as time allows. From visiting some of these local markets it is also clear that some of the retailers also provide bulk and delivery service to local restaurateurs. "In meeting consumer needs, some organics retailers can deliver-literally. Urban Organics is a Brooklyn N.Y. based service that provides a variety of products to doorsteps around the New York City area...Volume helps drive prices down, but delivery makes organic produce more attractive." (Duff 2002-page 11)

One of the personal goals of my partner and myself has been to obtain as much first hand knowledge of food distributors in the region as possible. One great way of doing this is by personally interviewing local and regional restaurant proprietors and specifically asking questions about suppliers. Some of these questions can weed out those companies that might offer the best bid price but not provide the best product. It is always important to be aware of regional suppliers who may cut corners in supplies.

Additionally it will be the responsibility of the suix chef to personally inspect product as it arrives matching order documents with invoices and most importantly with the product, while keeping a good eye out for the quality of the product as it arrives. This must be a daily task, as each day will have two to three daily specials that might include grocery items that are not necessarily ordered on a regular basis.

The distribution of alcoholic beverages may be at least slightly less difficult management decision as quality is determined outside of the distribution center. Issues of legality become of paramount concern when dealing with alcohol serving and consumption. Careful assessment of local and regional regulations is important.

It may be necessary to determine the pros and cons of beginning the service in the establishment with lower level alcoholic beverages that better match the lightness of the menu. Yet, it is clear that the eventual goal of the establishment would be to provide a full bar, offering the full variety of mixed drinks as well as an Asian flare bar menu with import beers, wines, and sake.'

Yet another question associated with the staging of the restaurant is the procurement of dry goods. The needs of the restaurant must be met through a great deal of research. The style, look and durability of linens, dishes and glassware must be taken equally in consideration when choosing the types of service that is necessary for the establishment.

There are many local and regional restaurant suppliers. The several who will be chosen to provide bids will be chosen based on broad criteria and most importantly on the ability of their staff to develop a comprehensive plan for the needs of the restaurant, which will add to the already well established knowledge of my partner, myself and the chefs.

Ultimately the cost of supplies will be one of several other considerations as it is often the case that quality will save cost in the long run as replacement of goods is required more often when an item is of lesser durability. It is also clear that durability of hard goods make a strong impression on the restaurant customer. The feeling and not only the look of an item will add to or detract from the ambiance of the total restaurant environment.

Point IV Personnel Needs

The staff will take a large part in these choices ads the ergonomics of the wares must be taken into account. Utilizing the services of the sales consultants of at least ten regional restaurant suppliers will be done at least six weeks prior to the grand opening of the restaurant. Delivery… [END OF PREVIEW] . . . READ MORE

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