Report on Business Canvas Model

Running head: BUSINESS CANVAS MODEL
BUSINESS CANVAS MODEL
Name of the Student
Name of the University
Author Note

1BUSINESS CANVAS MODEL
Part 1
Business Canvas Model of the Restaurant
Key Partners
 Food
Supplier (Meat Supplier)
 Food
Suppliers and Equipment
Supplier then Green Market
and Waste Management
 Equipment
Supplier (tableware & bar
supplies, kitchen & storage,
restaurant furniture, staff
uniforms etc.
 Major
activities on the behalf of partners
from the bankers, debt financing,
inspection and restaurant business
conducts, knowledge and expertise
on marketing, legal and labor
concerns. Food quality control,
costing and positioning.
 Acquiring
necessary kitchen equipment
 Developing
necessary policies along with
procedures
 Food,
cleaning, serving and preparation
Key Activities
 Raw materials
sourcing and storage
 Portioning of
food and costing
 Food,
cleaning, serving and preparation
 Review of
production along with research
and development
 Accounting
with sales and stock and cash
 Effective
meeting
 Training and
motivation
 Consumer
care and measurement of
performance
Value
Proposition

Hi
gh quality
catering

Sol
utions for
everyone by
means of a
low cost

Hi
gh value
process with
cuisines
which makes
sure of
healthy
eating
Co
nsumer
Relationship
s
Per
sonal
contract
Fee
dback
surveys
Em
ploying
social media
such as
twitter,
facebook,
twitter handle
and whatsapp
Hig
h text
messages
through text
up
Suc
h media
channels will
make sure
that the
C
onsumer
segments
T
he
company
is
generating
value for
everyone
those look
for quality
food at
affordable
costs
which
guarantee
s healthy
eating
M
ost
important
consumer
s of the
restaurant
are:
I
nformal

2BUSINESS CANVAS MODEL
 Review of
production along with research and
development
restaurants
keeps in
touch will its
consumers
with the
company’s
overall
business
model of
consumer
engagement
and service
Th
e budgeted
cost on a
monthly
basis is
observed to
be US$100.
employee
s
F
ormal
employee
s
O
mni bus
crews and
commuter
B
usiness
individual
s
C
ollege
students
P
asserby
Cost Structure
Highly important inherent expense present within the business model includes raw
materials, rent and labor long with expense of surviving and cooking equipment.
Highly expensive major resources such as raw materials sourcing
High value process with cuisines which makes sure of healthy eating
Revenue Streams
Inflow of revenue the payment that is being
done by the customers for the services and the food
that is provided by the organization
Payment to the suppliers and the
distributors of the company
Paying off the employees of the
organization
The tax payment and the other functions
undertaken by the organization for its smooth

3BUSINESS CANVAS MODEL
functioning
Consumers will be willing to pay a
considerable amount
Paying through using cash
Contribution of revenue stream to the
employed cooking oil, fruit salad packs and meals.
Key Resources
Funding of start up
Employees including cook, manager, kitchen assistant and waiter
Equipment for cooking, serving food and storage
Raw materials including cooking ingredients
Information technology including software and hardware
Channels
Purchase from the counter employing cash.
These serve as the best arrangement so far of the
target consumer market. Certain channel distributions
might be explored at the time the market to the
corporate consumers are organized groups such as
the ones at sports stadium and churches within the
district.