Business Plan for Food Restaurant

Business Plan

Table of Contents
INTRODUCTION...........................................................................................................................1
MAIN BODY...................................................................................................................................1
Business detail.............................................................................................................................1
Macro environmental overview..................................................................................................2
Market and industry analysis......................................................................................................3
Competitor analysis.....................................................................................................................4
Marketing and pricing strategies.................................................................................................4
Operational plan..........................................................................................................................5
SWOT analysis............................................................................................................................5
Financial requirements................................................................................................................6
CONCLUSION .............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
The term “Business Plan” is a idea of the business 's future. Business plan describes the
planning and how to implement the planning idea to carry business. Business plan can helps to
perform and carry out various business activities. A good business plan can help to get more
funds, investments and getting new partners for the business. (Barrow, Barrow,and Brown,
2018). It basically considered as roadmap which provides directions and guides, so that business
can plan its future and helps to avoid barriers in the their work. The business plan should be clear
and specific. Business plans are generally very useful for new start ups businesses . Every
company should have a business plan to carry out their businesses, as it provides guidelines and
provides the opportunities to grab and to move in that direction. The report is based on business
plan of a food restaurant “Art table – food to remember” that will deal in quality served food
products to the customers. The report below includes business detail, macro-environmental
overview,market and industry analysis,competitor analysis, marketing and pricing
strategies,operational plan,SWOT Analysis,financial requirements along with its conclusion.
MAIN BODY
Business detail
Starting up a food restaurant can be successful. Nowadays people are facing a rapid
growth in dealing of fast foods restaurant and lacking up on warm and healthy environment place
with great quality food. For having quality food with a great environment people will love to
enjoy the services. As there is a rapid growth in food industry, food restaurant business plan “
The art table” will be beneficial. As customers are now preferring the outside food with healthy
nutrients rather cooking at their homes to save time and to have outside taste. (McKenzie, and
Sansone, 2019). The target customers for the food restaurant is mostly the young generation who
more foodoholic and prefers outside food.
The art table will serves the youngsters there desired cuisine food with peaceful
ambience. The restaurant provide youngsters as well as others segments generation customers.
The art table will serve the food of all variants like Italian, Mexican,Indian,Chinese and many
more to attract all customers of all regions.
The art table will consist of various features and providing facilities like:
 Peaceful and attractive ambience.
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 Serving quality food of different variants.
 Providing home delivery services.
 By having better customer hosting services.
 Providing discounts and gift vouchers on being regular customers.
 Promoting the restaurant through social media for getting more customers.
Macro environmental overview
Macro environmental analysis for “The art table” can be done to analyse the external
marketing environment factors to carry up the business. To analyse the external factors of the
market PESTLE analysis can be performed. (Moro Visconti, 2019) So that the restaurant can
have the idea about the business strategies that can be used. PESTLE analysis for a carrying a
food restaurant is:
Political  The changing tax reforms of the countries.
 Changes in the health regulations made by governments.
 The safety guidelines made by health regulators that are to be
followed by each restaurants.
Economical  Changes in inflation rates in the economy.
 Customers 's avoidance due to higher prices.
 Dependence consumer disposable income.
Social  Customers are being more quality and health conscious.
 Rise in the demand of more organic and healthy food.
 Changing customers taste and preferences.
 Rise in the desired variants of customers want in food like high spicy,
less salted.
Technological  New technologies are constantly being used in restaurants like digital
payment system, CCTV cameras.
 Digitally food serving to customers through robots.(Suprapto, 2018).
 Providing online food delivery services through their customised
application.
Legal  Constant changes and visits of regulatory authorities.
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