RESTAURANT/BAR
da nelson Manoharan
1. FOOD
1.1. MENU
1.1.1. HEALTHY
1.1.2. PRICE
1.1.2.1. REASONABLE
1.2. MULTI-CUSINE
1.3. CHEF
1.3.1. EMPLOYEES
2. MANAGEMENT
2.1. STAFF
2.1.1. CHEF
2.1.2. WAITERS
2.1.3. MANAGERS
2.1.4. BARTENDERS
3. COMPETITION
3.1. PRICE
3.2. OTHER RESTAURANT/BAR
3.2.1. WHERE?
3.2.2. WHEN?
3.2.3. WHAT?
3.2.4. WHO?
3.3. LOCATION
3.3.1. NEW TRAIN STATION
3.3.2. CAR PARK
3.3.3. ROOFTOPS
4. DRINKS
5. DEMAND
5.1. MALE AND FEMALE
5.2. YOUNG-MIDDLE AGED
5.2.1. 18+
5.3. MODERN
5.3.1. GREEN
5.3.2. HEALTHY
5.3.3. NEW
6. BRAND
6.1. MIDDLE/UPPER CLASS
6.2. PRICE RANGE
6.2.1. CHEAP
7. OPENING TIME
7.1. WEEKDAYS
7.1.1. TIMINGS: 11AM-12AM
7.2. WEEKENDS
7.2.1. TIMINGS: 11AM- 2AM