Being Vegan: A Feasibility Study for a Vegan Restaurant Business

This presentation covers the aim behind the business proposal for Being Vegan, a vegan restaurant. It highlights the motivation and generation process of the idea, feasibility studies, details of the product, potential market opportunities, attractiveness of the industry, and the vision and mission of the business.

ENTERPRISE AND
ENTREPRENEURSHIP

INTRODUCTION
 Enterprise refers to undertaking a project that is considered to be difficult, complicated
and/or risky. Entrepreneurship is a process of giving shape to a business idea.
This presentation covers the aim behind the business proposal.
 It will highlight the motivation along with the generation process of the idea.

MOTIVATION FOR CHOICE OF BUSINESS
 The name of the restaurant will be BEING VEGAN.
 The motivation the idea comes from the recent trend in customers of the market towards
the vegan products.
 There is higher probability of getting referrals from customers that increases the customer
base increasing profits.

PROCESS OF GENERATION OF BUSINESS IDEA
Generating ideas
Different
ideas are
generated
Selecting best idea
Selection
of best
alternative
out of all
shortlisted
Survey
Collecting
opinion of
consumers

FEASIBILITY STUDIES
• PRODUCT FEASIBILITY
• The product is completely feasible as it
requires organic ingredients which are
available through various suppliers in the
market.
• TARGET MARKET FEASIBILITY
• The age group of 20-35 is targeted and it
is completely feasible as this age group
is become health conscious increasingly.

CONTINUED
Particulars Amount Amount
Net revenue sales (A) 120000
Less: COGS (B) 82500
Gross Profit (C=A-B) 37500
Less: operating expenses (D)
Labour cost
Food costs
Rent
Marketing costs
3000
2500
1500
3000 10000
Operating Profit (E=C-D) 27500
Less: interest expense (F) 5000
Net income (E-F) 22500

DETAILS OF PRODUCT
• Following are some vegan dishes that will be offered at the Being Vegan restaurant:
• Vegan Mac and Cheese,
• Sugar Snap Pea and Carrot Soba Noodles,
• Kale, Black Bean and avocado Burrito Bowl,
• Creamy Butternut Squash Linguine with Fried Sage,
• Vegetable Paella, etc.

POTENTAIL MARKET OPPORTUNITIES
Segmentation- demographic
and psychographic
Target- young health
conscious people
Positioning- unique taste
• USP
•We make you go vegan without
compromising the taste.

CONTINUED
Political- increase
in tax
Economic- increase
in disposable
income create
positive impact
Social- increasing
trend towards
health
consciousness
Technological-
latest technical
kitchen appliances
Strength
 High quality and
healthy products.
 Wide variety in dishes.
 Excellent customer
service.
Weakness
High price of products.
Opportunity
Shift of customers towards
healthier lifestyle.
Threat
 High rate of
competition.
 Downfall in economy.

ATTRACTIVNESS OF INDUSTRY
ELEMENTS DESCRIPTION
Competition Among the Competitors High
The Bargaining Power of Buyers High
The Bargaining Power of Suppliers Low
Threat of New Entrants In Market High
Threat of substitute High

VISION OF THE BUSINESS
• Vision of Being Vegan
•The vision of the business is to make
customers happy by offering healthy food
with the best taste and quality dishes.
• Mission of Being Vegan
•Mission: To provide our customers
healthy food in accordance to their taste
preferences.

REFERENCES
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