Business Implementation Plan

The study sheds light on the planning for the implementation of new business establishment. The study explains a business development plan which includes the explanation of the sustainability, operational strategies. The study explains the business activity.

Running head: BUSINESS PLAN
Business plan
Name of the Student:
Name of the University:
Author’s Name:

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BUSINESS IMPLEMENTATION PLAN
Executive Summary
The study sheds light on the planning for the implementation of new business establishment.
The study explains a business development plan which includes the explanation of the
sustainability, operational strategies. The study explains the business activity. This includes
the identification of the business as through registering into the Australian government
corporate Act. Hence, the reason of adopting of a business plan for starting a restaurant
business through selling South Asian food products in Australian market is to capture a new
market segment through the new business opportunity. The study identifies the vision
mission and the objective of the company. The study identifies the marketing strategy which
helped the owner to promote their business and their product, operational strategy for the
development of the supply chain management and delivery of the product, cost of acquisition
of resource and distribution strategy. The legislation for the business has been identified and
the sustainability plan has been formed to gain a long-term business opportunity.

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Table of Contents
Introduction................................................................................................................................3
Vision.........................................................................................................................................3
Mission.......................................................................................................................................3
Goal............................................................................................................................................3
Objective and future...................................................................................................................4
Sustainability strategy................................................................................................................4
Operational strategy...................................................................................................................6
Action plan.................................................................................................................................9
Legal consideration..................................................................................................................10
Conclusion................................................................................................................................11
References................................................................................................................................12
Appendices...............................................................................................................................14

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Introduction
Business planning includes the formation of a business strategy for newly set up
business or for a coming project that are going to be initiated at a specific period. This helps
in identifying the cost associated with the project which helps in identifying the portion of
profit before undertaking the project. Therefore this report identifies a business
implementation plan for the Restaurant establishment project in the Australia using Southern
Asian food selling as the main ingredient. The study includes the identification of goal of the
restaurant, Objective, sustainability plan, Legal consideration, operational strategy and the
action plan development for the company.
Vision
To serve happiness to the customer through delivering unique test which would define
the fusion of the Islamic and western food test.
Mission
The mission is to enhance the capability of the company to that stage where the
establishment gets rewarded based on their uniqueness of the test.
Goal
The newly formed company has been planning to sell food items through Restaurant
service. Hence they find two types of goal into their business proceeds. First is short term
goal and second is long term goal.
Short term goal: The short term goal includes:
1. Increase monthly and daily sales.
2. Decrease theft and bringing improvement in employee productivity.
3. Integrating innovation.
4. Improving new restaurant stream.

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Long term goal: this includes:
1. Employee and consumer relationship.
2. Gaining sustainability.
3. Quality control
4. Financial strengthening.
5. Enhancing profitability through reducing cost of production.
6. Gaining customer’s satisfaction.
Objective and future
7. To achieve ultimate product development
8. To achieve larger market segment.
9. To achieve unique segment in Australia.
10. To achieve a sales volume of $246484 in the first year.
11. To maintain customer relationship with understanding their preference.
Sustainability strategy
The company has planned to achieve the suitability through bringing value into the
organizational culture. The employees will be given training to perform in front of customers.
For achieving sustainability the company will establish a long term relationship with the
customer, further the company has planned to share a portion of their income to the children
relief fund of Australia (Lloret, 2016). Further the sustainability has been discussed below:
Customer driven core competence: development of customer core competence strategy refers
to the formulation of strategy to adopt the changes into the market (Sun, Z., & Yearwood,
2014). With the changes into the market or consumer requirement this strategy helps in
providing sustainability through meeting the changes accordingly.

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Adoption of Environmental management accounting (EMA): The adoption of environmental
management accounting system would help the company to reduce their product cost through
acquiring resources with the knowledge of environmental effect (Mokhtar, Jusoh, & Zulkifli,
2016). This helps in analyse and mange resources in such a way where the environment and
business both gets benefited alongside. The environmental cost is identified and depending
on that the resources have been allocated for the production (Schaltegger & Burritt, 2017).
Refund policy
The company has a total 100% refund policy if the preferred food is not distributed
and along with that the restaurant also has a refund policy on serving a defective food items.
Impact on community: With the adoption of sustainability strategy the consumers would get
more attracted and the business will also generate a long term business life into the
competitive market. However through the feedback system the customer’s choice can
understood and according the changes can be made. With the adoption of EMA the company
would earn cost efficiency along with that this would help in improving the wastage
management. The refund policy would help in generating faith on the service that the
restaurant is committed to give.
Risk:
Factor Risk Strategy
EMA Employees and management
knowledge over the EMA system.
Tough to implement as the
identification of resource requires
knowledge and experience.
Trailing and development
program.
Customer driven core Adopting of changes and the Feedback policy and market

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competency proper knowledge of customer’s
choice and rapidly changes in the
market.
survey.
Table: 1 risk management
Operational strategy
Team development: The Company plans to provide training to their personnel for generating
a higher consumers’ satisfaction. This program would help in identifying talent and develop
the talent and makes the better use of resources (Cohen, 2017). The company plans to hire 7
stuffs at the initial stage. Out of which 5 will serve their service into the restaurant and rest of
the 2 will handle the order delivery.
Resource management: for the better resource management the restaurant has planned to
utilize local resource and raw materials for the local production where the Australian culture
will be reflected through the food items along with the Asian test. (Noe et al., 2014).
Production process: At the initial stage there is a plan to start off with 2 cooks to prepare the
food and a selling person along with that the owner would involve in the sale of food. A
packaging person would be involved in packaging the processed foods for the online delivery
orders. The process or the preparation of the food will be done through in house production.
The restaurant would cover a series of industrial activities through processing, conversion,
preparation, preservation and packaging of foodstuffs.
Equipment needed: The equipment needed to start off the business has been categorised in 3
segments, such as:
Preparation and processing equipment: Broiler and convention oven, displaying cooking
equipment, frying equipment micro woven.
Storage equipment: freezer, refrigerator and cold storage.

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Clean-up and sanitation equipment: Dishwashing, disposer’s glass washers and water heating
equipment. A computer will be purchased to maintain the inventory and 2 bikes will be
purchased for online delivery.
Equipment Purchasing date Purchasing price Running cost
preparation and
processing equipment
19.05.2019 2100 200 per month
Storage equipment 19.05.2019 3500 400 per month
Clean-up and sanitation
equipment
20.05.2019 1100 100 per month
Bike 23.05.2019 1000 300 per month
Internet and phone 23.05.2019 800 80 per month
Computer 25.04.2019 400 85 pr months
Table 2: Equipment details
Inventory management: the inventory management will be done based on preservation
process (Coelho & Laporte, 2014). The cost has been assumed below. (Refer to Appendix)
Inventory item Unit price (Per KG) Quantity in stock Total cost (AUD)
Tomato 5.06 AUD 20 Kgs. 101
Onion 2 AUD 30 Kg. 60
Garlic, Ginger &
Spices
12 AUD 30 Kg. 360
Cooking oil 4.85 Per bottle/ per
litter.
40 bottles (40 LTR.) 195
Gluten Flour 7.90 AUD 30 Kg. 237
Chicken Breast Fillets
Skinless 1 kg
8.50 AUD 8 Kg. 68
Butter 5.15 AUD 3 KG 15.45

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Milk 2.2 AUD. 15 Kg 33
Eggs 5 AUD 30 Pcs. 150
Table 3: Inventory list with price
Supply and delivery
This refers to the procurement of raw material and delivering a processed item to the
customer (Hugos, 2018). The supply of the raw material will be based on the 3rd party supply.
The raw material has been planned to purchase from a local supplier which would generate a
local relation and the cost of product can be reduced. However for the delivery process cost
will be incurred on the delivery process as the orders will be sent through bike persons
maintain the 100% on time delivery timing.
Technology
This has been planned that an online delivery process will be followed and the order
will be generated through website. The online food order will be supplied through the third
arty partner such as Zomato and Uber eats. The technology will also be used in launching a
website through which the online orders will be generated. Accounting software such as Xero
with the “Standard plan subscription” will be used for maintaining transactions and inventory
management. The overall costing for the technology has been estimated at 1000 AUD
annually. (Refer to appendix).
Trading hour: the trading hour has been identified from 10 A.M to 9 P.M. this has been
expected the pick hour will be from 4 P.M to 9 P.M. The seasonal pick in sales and profit has
been expected at the months of December, January and July. A sales promotion though the
discount offering and seasonal offering would help them to accommodate with the off season
sales.

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Communication channel: the communication channel will be established through the social
media such as face book promotion, indirect marketing such as email marketing, sms
marketing and telephone marketing. Telephone will and used for receiving orders along as
well.
Payment type: Payment would be received through online via website portal, Paytm, and
offline through cash and debit card.
Refund policy: A 100% refund if the company find anything wrong to the customer’s
satisfaction.
Quality control: For maintain the quality the preserved raw materials will be checked before
while using or producing the food as per order. All the raw materials will be tested before
using at every day basis.
Membership and affiliation: A subscription plan will be offered depending on different
periodical offers. The subscription will be categorised in 3 categories, medium, premium and
economic. The subscription for medium offer is 200 AUD p.a, for premium 350 AUD p.a and
for economic 150AUD p.a.
Action plan
Actions that are required Time required Monitoring process
Financial and fund planning 2 months Visit to the banks or
borrowers for the collection
of the debt capital portion.
Recruitment 1 months Hiring knowledgeable

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personnel.
Formation of the operational
strategy and acquiring
equipment.
2 months Business operational strategy
through the group discussion
and purchasing equipment
those are required.
Making financial plan 3 months Making financial strategy
before making any other
strategy and making a budget
to understand the cost
required.
Setting marketing strategy 2 months Market strategy according to
the market demand and
competitors, pricing strategy,
achieving Competitive
advantage through the test.
Analysing market 3 months Market research to
understand market and
gathering information about
the industry and competitors.
Evaluation of the product
demand through
understanding feedback from
the target audience before
launching the business.

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Table 4: Action Plan
Legal consideration
The company is fully secured with the Australian corporate Act. 2001 (Corporations
Act 2001, 2019). There are various legal obligations that the company need to be aware of
while they would prepare and sell their food into the consumer market. These obligations are
set out in the following pieces of food law in the ACT:
 Food Act. 2001.
 Food Regulation Act. 2002
Inclusion of Australian consumer Law: The restaurant needs to get affiliated to the Australian
consumer law to protect the consumer from being any kind of falsification. This would help
in generating belief on getting guaranteed service or consumable food from the restraint.
However this needs to be registered under consumer Law Act. 2010. Providing consumer a
belief of protection from any kind of wring doings would help the restaurant to get a strong
positi9n into the eyes of consumers and into the business environment (Consumerlaw.gov.au,
2019).
Affiliation of food standard Act. 2010: the standard was formulated in the year 1991 and
amended in the year 2010. However the restaurant finds this act for the restaurant to get
identification of the standardization. This includes the consumer safety Act.
(Legislation.gov.au., 2019).
Conclusion
The study has provided an idea on the business implementation plan where the study
has identified a business plan through the development of resource management, operational
and sustainability strategy. The study analyses the operational and sustainability strategy

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through which the cost efficiency and the effectiveness of strategy has been gained. However
the action plan helps in identifying the activity time and the action that are needed to be
implemented. The study gains knowledge through identifying various business strategies that
are needed to adopt while opening a street food restaurant in Australia.

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References
Coelho, L. C., & Laporte, G. (2014). Optimal joint replenishment, delivery and inventory
management policies for perishable products. Computers & Operations Research, 47,
42-52.
Cohen, E. (2017). Employee training and development. In CSR for HR (pp. 153-162).
Abingdon: Routledge.
Consumerlaw.gov.au. (2019). Legislation – Australian Consumer Law. Retrieved from
http://consumerlaw.gov.au/the-australian-consumer-law/legislation/
Corporations Act 2001. (2019). Corporations Act 2001. Retrieved from
https://www.legislation.gov.au/Details/C2017C00328
Hugos, M. H. (2018). Essentials of supply chain management. Hoboken: John Wiley & Sons.
Legislation.gov.au. (2019). Food Standards Australia New Zealand Amendment Act 2010.
Retrieved from https://www.legislation.gov.au/Details/C2010A00121
Lloret, A. (2016). Modeling corporate sustainability strategy. Journal of Business
Research, 69(2), 418-425.
Mokhtar, N., Jusoh, R., & Zulkifli, N. (2016). Corporate characteristics and environmental
management accounting (EMA) implementation: evidence from Malaysian public
listed companies (PLCs). Journal of Cleaner Production, 136, 111-122.
Noe, R. A., Hollenbeck, J. R., Gerhart, B., & Wright, P. M. (2017). Human resource
management: Gaining a competitive advantage. New York, NY: McGraw-Hill
Education.
Schaltegger, S., & Burritt, R. (2017). Contemporary environmental accounting: issues,
concepts and practice. Abingdon: Routledge.

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Sun, Z., & Yearwood, J. (2014). A theoretical foundation of demand driven web services.
In Handbook of Research on Demand-Driven Web Services: Theory, Technologies,
and Applications (pp. 1-32). IGI Global.

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Appendices
Appendix 1:
Figure 1 : Inventory storage with price
(Source: https://www.affordablewholefoods.com.au/?s=Gluten+Flour&post_type=product)
Appendix 2:
Figure 2: Xero Subscription cost

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(Source: https://www.xero.com/au/pricing/?
gclid=EAIaIQobChMIvaz3ocrb4QIVhZGPCh0LXw_KEAAYASAAEgKkrPD_BwE&gclsrc
=aw.ds)