Organic fast food restaurant Business Plan

Document Type:Thesis

Subject Area:English

Document 1

the origin of healthy organic food restaurants …………………………………. starting a business…………………………………………………………………. company description ……………………………………………………. company mission ………………………………………………………. development to date ……………………………………………………. legal status and ownership ………………………………………………. general objectives ………………………………………………………. Chapter 3: concept and the market ……………………………………………………………. the concept …………………………………………………………………………10 3. background …………………………………………………………………………11 3. the market …………………………………………………………………………. competition position ………………………………………………………………. degree of services offered …………………………………………………………. management team and employees …………………………………………………. image ………………………………………………………………………………. name of the restaurant ……………………………………………………. advertising slogan ………………………………………………………. Chapter 4: place and location ……………………………………………………………………20 4. physical evidence …………………………………………………………………. Chapter 5: the future and financials ……………………………………………………………. Chapter 6: exit plan and conclusion ……………………………………………………………. References ………………………………………………………………………………………25 Abstract This paper is a business plan which describes the plans and intention of creating a healthy organic fast food restaurant named MyTaste. MyTaste restaurant is unique from other restaurants because it will offer healthy organic food in quick service with the aid of technology. It will offer healthy food options to clients at affordable prices. This paper will thoroughly explore the business concept of the restaurant, market analysis, organizational and financial strategies. The paper is in a descriptive analysis, in there will be paper development strategies such as elaboration of the concept of the business, analysis of the market and exploration of development strategies of establishing a restaurant. The business plan is done with a forecast of several assumptions which necessitated the creation of the concept in the first place. In the end, the business plan offers an exit strategy and a conclusion. Keywords: restaurant, business plan, market analysis and entrepreneurship. Glossary: • Aficionado: a person who is an expert and knowledgeable on a certain subject. • Organic: this is a system of farming which does not use growth developers, pesticides, man-made fertilizers and feed additives.

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• Generic: a characteristic not specific group of things or objects. • Smart Interactive Touch Screens: it is a computer display which responds command from either finger touch or a stylus and sends the data to the control center for processing. • Niche: these are related services, products or brands which appeal to a particular section of a population. Chapter 1: Introduction Texas city is a hotbed of the activity as it is an area which prides its economy on oil and gas. In the first phase, the concept of the business will be elaborated, the second phase will involve an analysis of the market forces on which the concept will be laid upon, and the third phase will be exploring of the strategies of development to make the establishment a reality. It also explores the assumptions and theoretical perspectives which lead to the creation of the business to make the concept as realistic as possible.

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Background This opportunity was recognized as a worker and a student who relies on fast food restaurants in my daily activities. The tight schedules and poor eating dietary habits made me analyze the dietary choice problems people are exposed to daily. Several contributing factors are unavoidable because many of the working class who juggle between jobs, and college students do not have time to cook at home, but rather rely on the fast food restaurants for their daily meals. There are restaurants such as Amandas, Evos, Restaurant Nora in California and Florida, and Organic to Go to Washington which has made a transition to using organic ingredients and witnessed raising sales despite higher prices. Therefore, the success of a healthy organic food restaurant in Houston, Texas is high viable. Many of the quick foods offered where junk food and soft drinks.

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Many of the workers and students who were tied by tight daily schedules were left with no choice but rather consume them, much to the detriment of their health. In this case, they do not have the luxury to cook home, and when they visit the restaurants, they expect quick service of light meals or takeaways. Fresh products are necessary to be used in the restaurant as opposed to frozen foods which have less flavor, and dull color. Socio-economic and technological aspects in the world today have subverted the edible commodities to become ways of getting diseases rather than nourishing the consumer (Hicks & Hicks, 2011). However, these natural and organic products have become challenging to find, therefore, becoming expensive to the lower-class people, who can only afford poor quality foods. This MyTaste healthy food restaurant is born out of three assumptions, and one of them is that we live in a fast-paced society with busy schedules and tight deadlines.

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Thus, time is valued by all. MyTaste has installed IT devices which provides quick ordering process from our customers. We value not only being partners with our customers but also with employees, suppliers, environment and the community. This is because all stakeholders are essential to our success and deserve to be treated accordingly. Our goal is to provide customers with fresh, healthy and organic foods in a manner they like it, for an affordable price and ensure a sustainable growth which will secure our interstate and international expansion while making profits annually. Development to Date MyTaste restaurant is set to be found in the fall of 2018 and begin operations of its first restaurant in January 2019. Provide moderately priced, healthy organic food for workers and students who do not have the luxury to carry lunch to work.

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ii. Use quality ingredients to ensure the freshness of the products iii. Ensure sustainable growth which will secure interstate and international expansion of the concept while making sizable annual profits. iv. MyTaste restaurant will be designed in attractive decorations, however not too comfortable to ensure that clients rotate more often, increasing traffic in the restaurants. Also, the other sell out point will be freshness, which will be reflected in the décor of the restaurant. The restaurant will make the kitchen visible to all, to promote freshness and cleanliness. In this case, the restaurant will be serving breakfast, lunch, and snacks in the afternoon with beverages. Since the target market is business employees and students, the restaurant will be located near business premises for proximity while others will be situated closer to academic institutions especially colleges and universities.

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Therefore, these services will enable the restaurant to serve customers efficiently, making it a preferred destination for those who would like to have healthy quick bites. This will give the restaurant a good competitive advantage over the other fast food restaurants in the vicinity. Background This opportunity was recognized as a worker and a student who relies on fast food restaurants in my daily activities. The tight schedules and poor eating dietary habits made me analyze the dietary choice problems people are exposed to daily. Several contributing factors are unavoidable because many of the working class who juggle between jobs, and college students do not have time to cook at home, but rather rely on the fast food restaurants for their daily meals. The metro population provides an ample target population for the products which will be offered in the restaurant.

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It was decided that the first restaurant should be opened in Uptown Houston in Texas since there is a viable marketing opportunity. It is projected that it will become a franchise after opening several restaurants in the city where several others will be opening in the neighboring states. It will then move internationally, and the intention is not to open only one store but several ones because they offer the following advantages. According to Hanaysha, (2016) these are the advantages which a franchise has single restaurants offer: i. In other words, the more the prices on the menu, the more personal the service offered in the restaurant. In a restaurant which offers full service, the customer does not only pay for the food but also the attention and the ambiance provided for in the room.

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MyTaste restaurant will be a mix between a casual restaurant and a quick service restaurant, therefore, could be defined as a casual restaurant. One of the characteristics is that every second in the restaurant is money. However, the challenge with these restaurants is that foods should be available and that the staff and employees have to serve customers in the fastest way possible to increase a quick turnover time. Apart from the pre-made food in the cooling shelves, the restaurant will also offer the customers opportunities to order their food in a customized way. In this case, the store will be equipped with self-service machines and interactive smart boards where customers can order and customize their food. Customers will be able to select the ingredients they like to have in their food by selecting them in the interactive ordering screens.

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The self-service machines are in such a way that when they enter the restaurant, they will see several touch screens available to them. The screens will be divided into three or more sections bearing food being offered that particular day. The purpose of this alternative is to give the clients the luxury of customizing their food, especially those who do not like the premade ones on the shelves. The concept of the restaurant reduces the interactive service between the customer and the staff. The customer has a self-checkout, and when the food is ready, he or she can carry the food through by a tray to the tables. Additional service which the restaurant seeks to offer is to pick up service where customers can order them online and then a delivery service done on their premises.

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This service will feature everything in the cooling shelves and the customized food option. Yogurt with granola iii. Fresh fruit salads iv. Bread with varied spreads v. Customers will have the opportunity to get fresh juice and coffee from the smart vending machines at their own preference. The lunch served in the restaurant will involve a variety of foods which will be available either premade or prepared after ordering. As the creator of the concept, I am confident that the two directors will make an excellent team in the running of operation of MyTaste. One of the directors, Kyle Drabeck is a management and human resource expert, who will provide unlimited skills in the management of the staff and directives on the probable course of the business. The other director, Merilyn Foster who is currently an IT aficionado will provide the necessary skills in the management of the restaurant equipment, machines, and devices.

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Therefore, combining these skills, motivation and entrepreneur skills, gives us the confidence that we will conquer the food retail industry. The management of the restaurant will be split between the back and the front. In this case, it will employ students while looking for full-time employees to hire for the jobs. This is because they do not need to have to be qualified for working in a fast food restaurant. There are several advantages of taking part-time students for this job, in that their remuneration will be close to a minimum wage, though the intention is not to exploit them, but rather save as much as the restaurant can make in its initial operations (Hanaysha, 2016). Since they will be part-time employees, it will have even distribution in that they will serve during peak hours such as lunch and have less of them during ours such as breakfast.

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Also, part-time students are easier to manage and rotate within the shifts. There are no funds required for the name recognition because the name has already captured that element of marketing. Therefore, the concept of the restaurant was to have a name, which is recognizable, easy to remember and pronounce because it harbors the ambition of moving internationally. Different nations have different languages, and therefore, it is essential for the name of the restaurant to be read and recognized on the international platform with much ease. Therefore, the restaurant’s name was decided to be MyTaste, which is based on one of the distinct characteristics of the restaurant. In this case, as the name suggests, the restaurant will offer customers the privilege of he is customizing their food with the ingredients which the like.

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A sublease of in Uptown Houston for a restaurant is $60. per square feet billed per year, however, depending on the street the location is situated; the sublease would be in a median of $32/sqft/yr. Physical Evidence The main purpose of the restaurant is to serve food in an ample, serene and pleasurable restaurant. However, since the concept it’s a fast food restaurant, the store will not make the store too comfortable for the clients to ensure rotation of customers. It would be unwise for the staff to approach a customer and request him or her to leave to pave the way for other customers. The implementation plan for the restaurant will follow the sections as detailed earlier. However, the restaurant emphasizes the use of technology to reduce time and costs of operations.

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Most of the activities in the restaurant will be technically operated, thereby requiring less human capital for its operations. Initial Financial Operation Plan Start-up assets Cash and cash equivalents $50, 000 Leasehold $8000 Kitchen Equipment $100,000 2-year insurance plan $1000 Technological installations $50,000 Refurbishment, decoration and décor $100,000 website $250 Total startup assets $309,250 Startup expenses Business license $2000 Rent $50,000 Food inventory $10,000 Advertising budget $5,000 Office miscellaneous expenses $5,000 Pre-opening labor $4,000 Customer needs $1,500 Utilities $2,000 payroll $30,000 Total start up expense $109,500 Start-up funding required Total start-up assets 309,250 Total start-up expense 109,500 Total funding required $ 418,750 Capital: Planned investment Personal 100,000 Kyle Drabeck 50,000 Merilyn foster 60,000 Total planned investment $210,000 CHAPTER 6: EXIT PLAN AND CONCLUSION As per the research was done in this business plan, I can confirm that people would like to have a place to dine, consuming healthy organic foods. This is in a manner of a quick service but with reasonable prices, as this is the norm in the business world where time and money are siblings.

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Epstein, L. Paluch, R. Beecher, M. Roemmich, J. Increasing Healthy Eating vs.  Business And Economic Research, 6(1), 310. doi: 10. ber. v6i1. Hicks, J. Sacco, J. Tarasuk, V. Discretionary addition of vitamins and minerals to foods: implications for healthy eating.  European Journal Of Clinical Nutrition, 65(3), 313-320. doi: 10. j. x.

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