Cover Letter 19th, Sep, 2016 GM Rene Schiegg and F&B director Guy Schnaars, P.o Box …………… Dear sir/madam.   As the manager Sea Turtle Restaurant, I imagine another strategy for our reservation framework, in which we physically compose a report on a table design that we will make different clear duplicates of and our reservationist won't just compose the name of gathering, however the individual consider well straightforwardly on a the table. I also recommend that the arrangement of the tables and the whole room be renovated to ensure that enough room is created. This will ensure that the capacity of the restaurant is increased and thus increasing the income generated by the business. The changes that seek to reduce the number of hours customers will have to sit in the round tables will ensure that customers who had earlier on booked don’t spend much time waiting. The new reservation system will help to sort out the problem facing this business. The layouts will be founded on 90 minutes time period. Notwithstanding this visual design (that anybody can watch), the name of the gathering and individual tally will be recorded separately on a reservation list, matching with what has been composed on the separate visual configuration of genuine table. I hope the above changes will be fully implemented for the business to realize its full potential. Thank you. Yours Faithful (Your name)

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Executive Summary The entire management of the Sea Turtle Restaurant is keen on ensuring that its services are of standard and that the prices of foods and other services are affordable. To ensure that the restaurant remains at the top, the management will contact a number of advertisements such as in the local newspaper, the local TV channels, and even using billboards. In this advertisement, the new arrangement and the renovation of the whole building will also be let known to the general public. Personal selling as a form of advertisement will also be used. What matters in any business is the quality of services being offered. No matter how one advertise his or her business, customers will also compare and go for the best services. Employees should be trained to improve on their communication skills, this will ensure that they handle customers in the best way. Advertisement is important because it ensures that the services and products of a company reach the target population who are the final consumers of goods and services.

Executive summary The management has made it known that the cost of utilities, wages, brunch buffet and even the rent will be $ 5,000. There is a high possibility that the restaurant will increase its profit margin following its close proximity to the ocean. The arrangement and the advertisement will boost the reputation of the restaurant and hence attract more customers. Some of the products that will be advertised include shrimp, sushi, carved prime ribs among others. The operation costs has to be minimized for the profit margin to be increased. Restaurant located in areas such as in the beaches will attract more customers and thus increasing the company’s profit.

Proposal As a result of the delays in serving our customers including those with reservation, I as the manager would like to propose for a change in the reservation time. For this reason each customer will be reserved for an hour, this will allow other customers to access the facility and the services being offered. The allocated hourly slot will start at 11.00 a.m. Each customer will be assigned with a table number depending with the number of individuals each will arriving with. This seating arrangement will be prepared using computer program enhances allowing me as the manager to receive the information from the other end. Each of the tables will be having one and half hours before the servers clear any of the leftovers to allow the next group to move in. This will not only increase the number of customers being served but also it will increase the profit margin of the restaurant. Customer reservation delays is an issue that should be addressed so as to avoid un neccesary delays among customers. Allocating certain duration per table and customers will serve to reduce instances of these delays. Though having specific time might not be that pleasant to some customers, on the other hand, it can increase the number of customers serve at particular time and day.

Proposal To ensure that the restaurant accommodates more customers seeking our services(Ebert, Ronald and Ricky ,2015), I will ensure that the tables are arranged in a way that it minimizes congestion but creating more space. I propose that the thirteen square tables be arranged in a way that each accommodates four individuals, the three round tables will accommodate eight individuals and the three rectangular with the capacity of six individuals each. This will give the total number of customers accommodated to be ninety four. Renovation and re-arrangement of tables and chairs can also serve to create some space and thus increasing the capacity of the facility. The more the number of clients or customers a facility can accommodate at a given time, the higher the chances of making huge profits.

References Butler, Roosevelt D. "So You Need to Write a Business Plan!" Journal of Small Business Strategy 14.1 (2015): 103-104. Ebert, Ronald J., and Ricky W. Griffin, (2015) Business essentials. Upper Saddle River, NJ:

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