Opening a Vegan Restaurant in London with Open Kitchen Concept

BU6073 Innovation and
Entrepreneurship
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EXECUTIVE SUMMARY
In this report it has been described about a start up of opening a restaurant in old Street with
open plan kitchen concept. The product and services offered are vegan and green food. Also,
home delivery services is provided in 5 – 10 km. Moreover, challenges faced by venture are rise
in competition and change in customer needs. Furthermore, prospective customers are health
conscious people between age 18 – 45. The marketing plan of Veggies kitchen has been
explained with 4 P’s. also, the porter five force model is explained to do competitor analysis.
Besides that, sources of funding such as bank loan and financial institutions has been described.
At last intellectual property of venture has been discussed.
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Table of Contents
EXECUTIVE SUMMARY.............................................................................................................2
START UP IDEA............................................................................................................................4
INDUSTRY PROFILE....................................................................................................................4
BUSINESS MODEL.......................................................................................................................4
POINT OF DIFFERENTIATION...................................................................................................5
CHALLENGES TO BUSINESS IDEA..........................................................................................5
PROSPECTIVE CUSTOMERS......................................................................................................6
MARKETING PLAN......................................................................................................................6
COMPETITOR ANALYSIS...........................................................................................................7
SOURCES OF FUNDING..............................................................................................................8
INTELLECTUAL PROPERTY......................................................................................................9
REFERENCES..............................................................................................................................10
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