Food Enterprise - Business Plan Example

Business plan Introduction From the word go, fast foods are termed as those kinds of foods that are prepared and served very quickly. These means it is any meal that takes a small time to prepare; also, the food has some preheat or is precooked ingredients that are served to the customer as a take away. In these cases, we as the Asian delicacies have come out to identify French fries. We saw it necessary to focus on and know with the upcoming franchise. And knew we will capture a good number of customers in the next time frame of five years (Boyd, 2013). The members saw it wise to come up with a business plan. That is used to describe in detailed steps, every move that needs establishment. These will help to get with a clear guide on how to run the operation. French fries also called chips in some local terms, is the most liked food type by most Americans. It is affordable to the rich, young, old or those living below the poverty line (Delton & Tie green, 1988). Most people prefer the food when packed in case one is late for a meeting, or in a rush. Despite some medical teachings of the harm brought by these kinds of food, the society has not changed its view of the effects and had it that most people fall for it day in day out. Step one Since we saw it wise to begin these restaurants, our primary target is the students in London school of economics. It came to our awareness that most restaurants opened there do not sell these fast foods. We believe at our starting point at these, and we shall go viral so quickly. And we will capture all significant universities or base our centers in town. The business has attracted fresh graduates from the catering schools. To begin, we have taken about s fifty personnel. Who we hope they will oversee the smooth running of the business. We hope to expand with time and get more personnel. The manager get identified from one of the biggest hotels, and he is also under the primary trainees of the caterers. These in turn help oversee provision of quality, tasty fast foods (Covello & Hazalgren, 2006). The business will begin in partnership with all our stakeholders, major banks, other restaurants and the society not forgetting the school at large. Our set standards and primary goal are to make sure ensure that each person who comes into Asian Delicacies restaurant receives the sufficient amount of fries and sweet. Whereas, the immediate goal is to see everyone served regardless of age, sex, race or color. These calls for respect for cultural diversity. With further explanations, the food industry is the most relied on. People get served for daily upkeep. These, therefore, brings out a natural element of cultural diversity within its makeup. The personnel in Human resource, therefore, must equip itself with effective communication. These should focus on a good number of cultural and ethnic groups with an in-depth knowledge of the laws governing cultural diversity within the workplace. Most people get hired from different geographical areas. These calls for staff members in the human resource areas who can help change these new employees in a smooth way and turn them into excellent performers, to all customers within London Economics School. Step two of the fifty employees; they will work in different departments with one leader. The various departments are the kitchen, waiting staffs and human resource. The kitchen, for example, is one of the areas that has a lot of work and therefore needs the high number of personnel and careful supervision. Twenty of the caterers get selected to work in the kitchen area. Basing on their years of completion, and the earlier one finished with studies, the more experienced they are and competent. Five are said to deal with cleaning. These means they do the dishes, wash the kitchen and make sure everything else like ingredients are ready and clean to begin the cooking. After the peeled potatoes get rinsed, they pass these responsibilities to the next eight. Thus, ones work in the area where are put to fry the chips and put in one collection before they are serviced by the remaining seven cooks. Usually, duties will be interchanged in case one feels tired or the urge to work in a given area other than the one selected for them. The adequate staffing in the kitchen calls for efficient production with no delays. They are all responsible to their manager who oversees that resources are insufficient supply. These ranges from, potatoes, chilies, tomatoes, adequate fats, among others. Human resource is our primary focus in plan two. The department is responsible for legal, fairness and efficient management of all employees. With these in place, we are sure of gaining a good return on our investment that will begin with only one million Kenyan shillings. Human resource personnel will be invited to oversee if the kitchen team selected is indeed providing fries that are up to the required standards. They do these by advocating refresher courses to the team. These will help equip them with the current techniques and be in a position to beat the upcoming competition. Those who meet the set goals are, therefore, retained, and others deported to help in other areas like the waiting. Also, the human resource works to establish affordable rules for each person. They manage cases of harassment of employees in the workstation, time management, and discrimination. Failure to meet the set rules, every person who goes overboard, is subject to punishment. When it comes to cases of job descriptions, compensation and health and retirement benefits, it is the work of the HR person. Risk management is among the main areas of focus of human resources. They do these by, monitoring work-related injuries and mitigating their cost to your business. These aims at protecting employees in cases where the management tends to become negligent to their rights. Also, one critical area is the ability to work efficiently and equitably to all members be they the managers, juniors or seniors. HR staff members, therefore, create opportunities for advancement to all employees and make sure the food-related business is staffed entirely and at all times with the most qualified people. Step three In these areas, our budget of one million may go beyond. The purchase of several fryers, electric ovens of which we decided to begin by ten, eight that will be functional for the eight chefs and two will act as spare in case of any breakages. High-density hotel tables and stools required, good enough to capture the customer’s capacity, where each chair goes at a cost of three thousand five hundred while the table is four thousand. The real thing is that tables have an occupancy of eight members that is four by four on either side. Tap water installed should be the running type. These allow people to do proper hand hygiene with the appropriate antiseptic. Dishwashers and those responsible for cleaning should all be timely. By these we mean, proper time management to capture a good number of clients by the time we call it a day. For those that need to carry home or outside the restaurant, proper wrappers and store papers are placed so as to enable them take. The section of the kitchen should be in a way that the heat from the electricity flows from high to low humid areas or large ventilated areas. Coolers also need to be placed in the fields where customers set to take their meals. These purify the air flow and make the environment serene. If we say we will depend on what we already have as our contribution to furnish the whole restaurant, then we are subject to failure. These calls for donors to supplement us in our project so that in a five-year time frame, we reach our target of multiple franchises to a world class restaurant. Step four our primary supplier will be from Kirk gate market. The market has every food crops and at affordable prices. We chose Asian Delicacies because of its nearness to London School of Economics, and the clean produce it has. Mainly, we will need potatoes from these suppliers while the oil will be bought directly from the nearby supermarkets (Allen & Gilmore, 1993). The restaurant is expected to apply the principle of first come first serve. Whereby, potatoes brought in early or days before the others should be the first ones in the French fries. This help reduces cases of rotten things and hence production of the best types of fast foods. These in turn will act to control the inventory flow. Step five our aim of coming up with fries business was to target most college students from London School of Economics. We did our survey and noticed that there is only one hotel that sells French fries to most of them. The catchment is big enough to return our investment money as we have seen lots of capital required. We planned to begin our sale with a full plate of fries and instead of selling the chilly and sauce and issued for free. These will act to attract more customers. It is our prayer that we will collaborate with the institution and announce to people through flyers and notices of our upcoming Asian restaurant near the school gate and how subsidized our prices will be. Once our existence gets to the whole institution, we, therefore, will see the need to use media like the radio and television to spread the information to these areas. Just like every other business that requires the legalization, so will Asian restaurant. By these we mean, a license should be provided to make it legal and enable a free run of our business come the time frame. These will mean that we are permitted to do our services and will in the long-term support by the society because we are allowed. Step six We prefer to have our menu on one board printed in bold and the other copy made on a blackboard. These will be in a way for every customer to see and the fact that the price is only for fast French fries, the least we will offer is less than a dollar. Step seven For starters with our first customers up to the mid time of the year, we expect to offer free sauce and chilly as opposed to the other hotel. These will enable us attract more customers and in the end, stand up to beat the stiff competition with the area (Cummins & Venerd, 2007). Step eight By the time a month ends, we should have at least be in a position to return half a million. These will help us monitor our progress whether we are in the right direction or not. An everyday calculation needs entry in records. If a month has thirty days and by the end we need to have at least reached five hundred thousand, then roughly a day’s earning should be at least, seventeen thousand. Frequent analysis is done daily and at each time customers take their meals is vital. These will work effectively if the wait persons are keen. Especially when serving and wiping tables, they will quickly hear customers complaints or comments and in turn, notify the management so as to rectify where possible. Step nine Summary of the whole document In a nutshell, every business requires a plan. Without which, it is subject to failure. Therefore the need for an enterprise program. These are a document aimed to give, guide or, has some set goals that require careful evaluation at each step. These are usually done to act as a guide to the attainment of the set goals (Vannuccini.) Like in our case, the fast food chosen is French fries. Because of the majority liking. Also, the area in London School of Economics is an area flocked by students who consider themselves too busy to handle other stuffs. They, therefore, prefer fries and proceed with learning. Our choice, therefore, suits the area and has a fast catchment. We focused on the human resource that will help oversee the running of our business. Without these personnel, we are subject to failure. They will, therefore, oversee if the kitchen team selected is indeed providing fries that are up to the required standards. They do these by advocating refresher courses to the team. These will help equip them with the current ways and techniques for people to be able to beat the upcoming competition. Those who meet the set goals are, therefore, retained, and others deported to help in other areas like the waiting. Also, the human resource works to establish affordable rules for each person. They manage cases of harassment of employees in the workstation, time management, and discrimination. Failure to meet the set rules, every person who goes overboard, is subject to punishment. In other words, the resource department help provide timely evaluations and continuous as we drop down by step on the ladder. They do these by working hand in hand with the managers at each level, be it a kitchen, waiting area or even the subordinates or customers. We believe without collaboration from each department, be its finance, utmost of banks, the society within us and our parents, the school itself, the project may not be a success. We, therefore, call for unity because together we shall stand as one and divided we fall. Bibliography ALLEN, W. R., & GILMORE, H. L. (1993). What managers do. Saranac Lake, N.Y., American Management Association. http://site.ebrary.com/id/10496210. BOYD, K. (2013). Cost accounting for dummies. Hoboken, N.J., Wiley. http://public.eblib.com/choice/publicfullrecord.aspx?p=1124311. COVELLO, J. A., & HAZELGREN, B. J. (2006). The complete book of business plans simple steps to writing powerful business plans. Naperville, Ill, Sourcebooks. http://www.books24x7.com/marc.asp?bookid=15352. CUMMINS, J. D., & VENARD, B. (2007). Handbook of international insurance: between global dynamics and local contingencies. New York, NY, Springer. DELTON, J., & TIEGREEN, A. (1988). Blue skies, french fries. New York, N.Y., Dell Pub. (2009). Fast food nation. Lamington Spa, Scholastic VANNUCCINI, S. (n.d.). Shark utilization marketing and trade Read More