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www.thecaterer.com An extract from ChatGPT’s business plan
Business name Leaf & Lantern Location Manchester, UK Mission statement Leaf & Lantern is committed to offering a modern British dining experience in an environmentally conscious and sustainable manner, using locally sourced and foraged ingredients to create innovative and flavourful dishes. Vision To be a leading sustainable dining destination in Manchester, known for our commitment to ethical sourcing, zero-waste practices, and a menu that celebrates the richness of British and foraged ingredients. Target market Eco-conscious individuals, local residents, tourists and those seeking a unique and sustainable dining experience.
Business description Leaf & Lantern will be a modern British restaurant located in the heart of Manchester. The restaurant’s focus is on sustainability, utilising foraged ingredients and emphasising ethical sourcing in a contemporary dining setting.
Market analysis Industry overview Manchester’s dining scene is diverse, but there’s a growing demand for sustainable and locally sourced dining options. Increasing awareness of environmental issues and a desire for unique culinary experiences
contribute to the potential success of Leaf & Lantern.
Target audience O Eco-conscious individuals O Locally minded consumers O Culinary enthusiasts seeking innovative flavours
Competition Analyse local competitors and identify unique selling points that differentiate Leaf & Lantern.
Financial plan Start-up costs Identify and budget for initial expenses, including lease, renovations, equipment, and licenses.
Revenue streams Main revenue sources will be dine-in, takeaway, and potentially catering for events.
Financial projections Develop detailed financial projections for the first three years.
Funding
Seek funding through a combination of personal investment, loans, and potentially investors or grants that align with sustainable business practices.
the market, so we tasked Midjourney with cre- ating some logo ideas, opting for the name Leaf & Lantern in the hope it would give the robot something visual to work with. Commenting on its efforts with the logo,
Wright says: “Same as for the names, there are some lousy ones here, but also a couple [pictured on previous page] that are eye-catch- ing and distinctive, and would look good on branded items such as menus or napkins. The downside of using AI here is that for most restaurants a logo has been chosen person- ally and designed thoughtfully and it means something to the founders. Something AI- generated, however useable, will never have that heart, soul and significance.” We also asked the image generator to design
an interior. The results are somewhat generic, but when we added further prompts, such as an open kitchen, it was able to accommodate them. Wright says: “These are all absolutely fine
and pleasant, but really nothing more advanced than a Pinterest board or a Google search for say, ‘restaurant interiors, green, sustainable’ would give you. I don’t see how using AI adds any value to this part of the process.”
www.thecaterer.com 24 November 2023 | The Caterer | 33
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