Team Members/Roles & Skill sets
B&C Restaurant was set up by Ben F and Ceallach B. Both members went to TUD course DT315 before starting their first business venture. They found the opportunity to open and run the restaurant under their own direction. They decided to split the roles between them, Ceallach managing the product side of the business ordering in the food & drink, hiring the best kitchen and dining staff, deciding whats on the menu etc. Where as Ben focused on the selling & distribution aspect, using marketing to get people in the door and setting up a distribution network in order for the Restaurant deliver during the Covid-19 pandemic.
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Business Partners
Our business has two fundamental partners these are wholesalers/farmers and our distribution partners.
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Our restaurant is in the cooking and preparation of food business and therefore we need to be supplied by both wholesalers and farmers in order to operate. We only accept the freshest high quality goods & ingredients from our suppliers in order to provide the best product to our customers.
During the Covid-19 pandemic the only way for us to bring in revenue and pay our staff was to operate a delivery service which we plan to continue into the future. We considered hiring our own delivery staff but eventually came to the conclusion that it would be best to outsource this to already well established third party services.
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Revenue model/Pricing
Our revenue model is just old fashioned retail. We provide our good/service to customers through in house dining and deliveries in order to earn a profit. We decide our prices based on the level of demand at varying prices and aim to increase demand through advertising.
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Advertising
Most if not all of our marketing is done through our various social media platforms which you can visit below. Our goal is to grow our social media platforms with the aim of increasing demand. We also allocate a small sum of money towards Facebook & Google ads.
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Channels of delivery
As previously mentioned our main channel of delivery is our brick and mortar Restaurant while outsourcing home delivery of our goods to third parties.
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In the Kitchen
Our business would be nothing if not for the brilliance and hard work of the staff we employ. We make it our goal to hire the best and most enthusiastic Chefs & cooks we can find. Many of our kitchen staff our sourced directly from TUDs own culinary & cookery related courses.
