BUS 435 Week 5 Podcast

Cameron Lemarch plans to launch a restaurant business addressing the lack of customer service, excitement, and innovation in the industry. He aims to provide exceptional customer service, an engaging environment, and new and exciting food choices. The venture will follow a typical restaurant structure, with Cameron as the owner-operator and a team of managers and consultants. He plans to seek support from angel investors and loans. By enhancing the customer experience and pushing the envelope, Cameron believes the business will be viable and profitable. Hello, everybody. My name is Cameron Lemarch. I'm going to talk to you today about a business that I plan to launch that I'm passionate about. I'm going to give you a brief description of my entrepreneurial profile canvases, along with the opportunity to be addressed, the solution to solve that opportunity, how the venture is going to be formulated, and my vision and mission for it, and how the business will be structured. At the end will be a viability and feasibility assessment of the business. So, an introduction of who I am and what business I want to launch. So, like I said, my name is Cameron. I've been in the Air Force for about 13 years. Nine years of that has been supervisory and leadership experience. I've been in two different career fields, one of them being security forces, which is the equivalent of military police, and other branches. And I'm also currently a personnelist, which is human resources in the Air Force side. I've also been deployed to two different locations and been at five assignments to include a special duty at Indiana University. So, I have a breadth of experience and a network of people I can call upon to help me with this venture. So, along with those things, I've also developed a lot of soft skills and hard skills. Soft skills being things like communication, leadership, supervisory experience, hard skills, a lot of Microsoft programs to include PowerPoint, Excel, Outlook, things like that. Things that can be valuable to my business once it is up and running. So, the opportunity to be addressed. Well, in my opinion, ever since COVID has passed, there's been a lack of customer service and excitement and experience and innovation and creativity in restaurants. A lot of restaurants seem to be going through the motions and just kind of doing their thing, staying in business and up and running. My opportunity to address that is to provide a more exceptional customer service experience along with an exciting environment to be in and exciting and new foods to try. Things that will make people want to come back. So, the solution for solving that problem is to develop a comprehensive customer service training program that isn't just the basics like you see at most places where they teach your communication skills and just the basics that you would need to get somebody in the door, get their food, and get out. Something that makes the person feel like they're welcome there and wants to come back. Along with that, develop a creative team to make new food choices, things that can be exciting and new, and then also hiring specific food chefs to develop a menu that isn't like your typical pizzerias and stuff like that. So, the formulation of this venture, I'll start with the mission. The mission that I've devised is to provide exceptional customer service with high-quality food in a fun, engaging, and unique atmosphere. The vision is the future of this restaurant is to obtain regional reach, to provide franchising options while strategically leading the industry for pizzerias and customer service, creativity, and innovation. So, the restaurant will follow the typical restaurant structure. I'm not looking to break any molds or grouts of the norm for this type of thing. Management will comprise of myself as an owner-operator, a few managers, assistant managers, partners in local business, and then financial and marketing consultants. For the venture support, I'll be looking at angel investors. That way, not too much of the business gets broken apart into ownership of different entities, but also have that venture capitalist and loans as other options to further fund the business opportunity. In the end, I would say the business is viable because it takes the typical restaurant structure and keeps it the same while augmenting elements that are lacking in industry, like customer service, and enhancing experience for that customer. So, I think with those things in place, the restaurant industry in itself is fairly profitable, but taking that next step, pushing the envelope, kind of being better than what the expectation is can help generate profit and growth in my company. So, that was all I have for you all today. Thank you for coming and listening. And if you have any questions, feel free to put it down in the discussion below. Thank you.