Franks All-American BarBeQue has operated for decades in the southern Connecticut shore region. With a tradition of superlative food at fair prices served in a family-friendly atmosphere, the owners now believe it is time to open a second restaurant and expand the production and the distribution of Franks signature barbecue sauces. This second restaurant will be in Darien, Connecticut, and will be nearly twice as large, in terms of seating capacity, as the current Fairfield restaurant. The company also plans to ramp up production of its sauces and increase their sales fourfold in the next three years. Objectives The owners of Franks All-American BarBeQue and other investors plan to put $160,000 of their own money into the second restaurant and expand the production of the signature sauces. They seek to raise an addition $175,000 from a bank loan that will be repaid in two years. Mission Vision Statement To produce the best barbecue food in New England. Mission Statement The mission of Franks All-American BarBeQue is to provide the southern Connecticut shore region with the finest barbecue food in four major regional styles at affordable prices in a family-friendly setting. As we grow, we will never forget and remain faithful to those factors that have made us a success. Keys to Success Franks All-American BarBeQue has been in business for nearly forty years. It has weathered good times and bad times through all types of economic conditions. We have survived because Franks has remained committed to several principles. The only objective of a restaurant is to serve the finest food it can prepare. Good foodnot more gimmicks or advertisingbrings in customers and, more importantly, keeps customers. Preparing the finest foods means a commitment to excellence, which means obtaining the best ingredients and a dedication to cooking barbecue properly, which means cooking carefully and slowly. In addition to providing the finest food, we remain committed to providing excellent service. To us, this means friendly and knowledgeable staff members who make the customers feel like they are dining with family. We provide the right atmosphere. Our goal is to have a setting that says barbecue. We do not provide a fancy setting; our basic setting complements the food we serve.

Please help me answer the questions below

Go to the Appendix ("Appendix: A Sample Business Plan") that has been uploaded in the tab before this one, which contains Robert Rainsfords business plan.

1) Read his executive summary and critique it. How would you improve it?

2)Evaluate the documents vision and mission statements. Are there any major problems? How would you improve them?

3)Evaluate the industry analysis section of the report. What additional data could be used in this section of the report? Where would you suggest that Robert go to get the data?