Improving Food Quality with NDM

This assignment presents a business plan for NDM, a restaurant aiming to improve food quality and address health concerns associated with fast food. It includes a market analysis, competitive landscape assessment, marketing strategies, and operational considerations. The plan highlights the importance of hygienic practices, customer satisfaction, and sustainable sourcing to achieve success in the competitive restaurant industry.

PROJECT MANAGEMENT
“Natural Diet Mart”

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................1
PROJECT OVERVIEW..................................................................................................................1
STATEMENT OF THE PROBLEM...............................................................................................1
PROJECT GOALS AND OBJECTIVES........................................................................................2
PROJECT DELIVERABLE............................................................................................................2
WORK BREAKDOWN STRUCTURE..........................................................................................2
KEY PERSONNEL AND RESOURCES.......................................................................................6
BUDGET.........................................................................................................................................6
RISKS..............................................................................................................................................7
CONCLUSION................................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
Feasibility study is an essential part of business units which assists in ensuring whether
that project is technically feasible or not. Also, it determines the economic potential of project.
To accomplish the objective, it is necessary to make effective use of resources in an
organization. Purpose of the present report is to develop a plan for opening a new small or mid-
sized restaurant in India. Suggested name of this business is Natural Diet Mart (NDM).
Assignment will focus on sustainable research for opening a new eating house and budget, risks
as well as statements of the issues will also be covered in this report (Henley, Raffin and
Caemmerer, 2011).
PROJECT OVERVIEW
In the modern era, younger children are much more interested in fast food which affects
their physical and mental health. Thus, it is required to open a new restaurant in India which
offers healthy food to them so as to keep them fit. Objective of opening a new eating house is to
attract people towards healthy diet and to make them aware about the benefits of hygienic food.
Second purpose of business is to earn maximum profit by increasing the sales. Entrepreneur has
planned to open a new restaurant named NDM. In addition, business has to utilize resources
effectively so that establishment of the venture will become successful.
STATEMENT OF THE PROBLEM
Currently, people have become more health conscious. They prefer consuming healthy
and hygienic food. Indian people are much more health conscious as they suffer from issues such
as overweight, obesity, diabetes, etc. But, often they have to compromise on taste. Also,
customers do not have enough options where they could have healthy food along with taste. By
opening a new restaurant in India, NDM will be able to attract consumers as basic agenda is to
provide healthy food that will also be delicious and tempting to them. All age groups need
healthy and tasty food. So, such hygienic food availability issue will be resolved easily by
opening this restaurant. There is high scope of success of the business plan because fewer
competitors are present in this sector. From the shareholder’s point of view, purpose and agenda
of company is unique so, definitely it will give maximum returns (Ries, 2011). Government and
investors will rebelliously support such healthy food restaurant for safeguarding of lives and to
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earn higher returns. A hygienic food restaurant project will give higher returns to the owner.
Employees, customers, government and investors are the major stakeholders in Natural diet
Mart. Company shall be able to establish its restaurant within 6 months and will start earning
profit in the coming next year.
PROJECT GOALS AND OBJECTIVES
Nowadays, people are facing issues like overweight, obesity, diabetes, etc. due to
excessive intake of unhealthy food. It is a statistical fact that every 1 in 10 children is suffering
with problem like depression, anxiety or mental disorder because of their wrong life style and
unhygienic diet.
Goal
Aim of the new food restaurant is to provide healthy, balanced and delicious food to all
age group people to avoid future well-being issues (De Mel, McKenzie and Woodruff, 2014).
Objectives
 To reduce health issues of youngsters and children in India
 To increase sales of company by 40% in the coming next 2 years.
 To offer nutritious as well as delicious food to guests at lower cost.
 To recover the initial investment in coming 2-3 years.
PROJECT DELIVERABLE
The new Natural Diet Mart restaurant shall be able to fulfil the needs and requirements
of consumers by offering them healthy food. As it serves according to the demands so, NDM
will be able to earn more profit. Objective of company is to increase sales up to 40%. This
purpose can easily be accomplished by the organization by serving hygienic food to public.
Effective sales and good returns will be deliverable for this NDM project. As an outcome, entity
shall be able to reduce occurring health problems of children to a great extent. People will be
awarded for the benefits of nutrition and healthy diet. It is forecasted that NDM will be able to
recover its initial investment in the upcoming 2-3 years. Increasing sales, high profits as well as
enhanced level of production will assist in reduction of cost of the healthy food (Van Auken,
2015).
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WORK BREAKDOWN STRUCTURE
WBS Task Name Duration Start Finish Predecessor
s
1 Stating a new business NDM 17 weeks Tue
10/4/16
Mon
1/30/17
1.1 Planning 10 weeks Tue
10/4/16
Mon
12/12/16
1.1.1 Market research 6 weeks Tue
10/4/16
Mon
11/14/16
1.1.2 Analysis needs and requirements of
consumers 2 weeks Tue
11/15/16
Mon
11/28/16 3
1.1.3 Development of plan 2 weeks Tue
11/29/16
Mon
12/12/16 4
1.2 Implementation 4 weeks Tue
12/13/16 Mon 1/9/17
1.2.1 Arrangement of resources 2 weeks Tue
12/13/16
Mon
12/26/16 5
1.2.2 Construction and sitting
arrangement 3 weeks Tue
12/13/16 Mon 1/2/17 5
1.2.3 Test production machinery 1 weeks Tue 1/3/17 Mon 1/9/17 8
1.3 Monitoring stage 17 weeks Tue
10/4/16
Mon
1/30/17
1.3.1 Review of the plan 2 weeks Tue
12/27/16 Mon 1/9/17 7,5
1.3.2 Getting feedback from consumers 1 weeks Tue
1/10/17
Mon
1/16/17 11
1.3.3 Controlling 2 weeks Tue
1/17/17
Mon
1/30/17 12
1.3.4 Risk management 3 weeks Tue
10/4/16
Mon
10/24/16
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1.4 Closing stage 7 weeks Tue
10/25/16
Mon
12/12/16
1.4.1 Modifications 2 weeks Tue
10/25/16
Mon
11/7/16 14
1.4.2 project execution 5 weeks Tue
11/8/16
Mon
12/12/16 16
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Illustration 1: Flow chart
(Source: Ries, 2011)

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Illustration 2: Gantt chart
(Source: Ries, 2011)

KEY PERSONNEL AND RESOURCES
Key resources of the business plan are as below: Employees: Workers are the important elements for success of new restaurant. Role of
staff members is to produce healthy food and to enhance sales of company. Supervisor: Manager is responsible to supervise the production of food and person is
responsible to handle cook, head cook, waiter, etc. Supervisor has to look upon quality
and quantity of offering as well as must ensure that healthy food is served to consumers. Technical manager: Individual is responsible to maintain the financial records of
company. Thus, at the end of period, organization can identify overall sales or profit of
entity (Armstrong and et.al, 2014).
 Sales manager: Person is responsible to increase the sales of company. Therefore,
manager has to lead the team effectively so that they can contact to society and make
them aware about the new restaurant.
Apart from that, NDM needs financial resources to establish a new venture for which
commercial workplace is required along with permission and licenses, staff, technology,
equipment etc. All these are necessary resources to open a new restaurant.
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BUDGET
Particulars Year 1 Year 2 Year 3
Cash inflow
Sales revenue 100000 115000 132250
Other income 1000 1000 1000
Total cash inflow 101000 116000 133250
Cash outflow
Purchase of raw material 10000 11000 12100
Salaries of personnel 7000 7000 7000
Selling and distribution cost 4000 4320 4665.6
other expenses 2000 2100 2205
Total cash outflow 23000 24420 25970.6
Cash deficit / surplus 78000 91580 107279.4
opening cash balance 15000 93000 184580
Closing cash balance 93000 184580 291859.4
RISKS
There are some major risks which can adversely affect the operations of business unit.
These are like:
Risk Impact Mitigation
Lack of resources NDM will not be able to
accomplish its goal because of
lack of talented employees.
Because of this reason,
enterprise will not be able to
NDM will have to hire skilled
and experienced people so that
they can use their skills
effectively for enhancing the
sales of company. Talented
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serve quality products to
consumers.
employees will be able to
provide quality services to
clients.
Inadequate capital Establishment of restaurant
will not be successful with
lack of funds. Projected
services will be down because
of inadequate capital (Angell
and et.al, 2012).
NDM will have to borrow
money from banks and need to
represent overview of project
in front of big investors so that
good amount of investment
can be done by them.
Quality risk Customers will not like the
food so, sales of organization
will be down and enterprise
will have to close the
restaurant soon.
Natural Diet Mart's managers
will have to closely monitor
the quality of product so that
they can offer hygienic food to
guests. By this way,
customer’s inflow will be
increased (Food variety and a
healthy diet, 2016).
CONCLUSION
From the above report, it can be concluded that above discussed project will assist in
resolving the health issues from society because of intake of fast food. This is a unique project as
earlier, no research has been made on the same. Thus, it would prove to be profitable for the
entrepreneur. Along with this, report has shown that NDM will be able to expand its business in
near future with the help of high revenues along with gaining competitive advantage over others
in the market. By managing its human resources well, organization shall be able to reduce risks
and will survive with sustainability.
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REFERENCES
Books and Journals
Angell, S. Y. and et.al., 2012. Change in Trans fatty acid content of fast-food purchases
associated with New York City's restaurant regulation: A pre–post study. Annals of
internal medicine. 157(2). pp. 81-86.
Armstrong, G. and et.al., 2014. Principles of Marketing. Pearson Australia.
De Mel, S., McKenzie, D. and Woodruff, C. 2014. Business training and female enterprise start-
up, growth, and dynamics: Experimental evidence from Sri Lanka. Journal of
Development Economics. 106. 199-210.
Henley, N. Raffin, S. and Caemmerer, B., 2011. The application of marketing principles to a
social marketing campaign. Marketing Intelligence & Planning. 29(7). pp.697-706.
Ries, E., 2011. The Lean Startup: How Today's Entrepreneurs Use Continuous Innovation to
Create Radically Successful Businesses. Crown Business
Van Auken, H. E., 2015. The business launch decision: An empirical investigation of reasons for
not starting a new business. Journal of Small Business Strategy. 10(2). pp. 43-55.
Online
Food variety and a healthy diet. 2016. [Online]. Available through:
<https://www.betterhealth.vic.gov.au/health/healthyliving/food-variety-and-a-healthy-
diet>. [Accessed on 4th October, 2016].
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