The foremost objective of the restaurant will be to give our clients an experience which gives them a reason to return to us which is followed by the organizational goal of earning maximum profits with increasing rate of customers. The main strategic goal of the restaurant is to find innovative and creative ways of providing multi cuisine dishes to the customers. Benchmarks will be set by the strategic goals that will ensure the maximum occupancy in the restaurant that will increase the sales of the restaurant (Bradach, 1997). Strategic goals will set the specific returns with measurable criteria for attaining success. The target number of customers expected to come in the restaurant will be specified and matched with the real situation. It will be compared against the cost incurred to increase the number of clients with the use of social media, print and advertising media for attracting customers. For increasing the participation of customers and establishing a relationship with them suggestive selling techniques will be used that will be helpful in introducing new and improved methods of table tents. This will increase the sales of the restaurant with minimum investments. More appealing options can be used to attract customers like expansion and menu overhauls (Pearce, 2000). The strategic goals specify the total revenue to be earned by the restaurant within a specified period of time and for a targeted number of customers. Proper budget planning as a strategic goal is a key to the achievement of the desired organizational objectives.