Business Model Canvas - Iteration and Reflection

Learn about the iteration and reflection process of the Business Model Canvas for a winning business. Understand the key partners, activities, resources, and revenue related aspects. Explore the cost structure and delivery channels. Reflect on the history and assumptions behind the business idea. Discover the changes in each version of the canvas. Get insights on competitor analysis, costs, and risks. Create a personal action plan for career development.

Creating a Winning Business
Project 2 Workbook
Business Model Canvas - Iteration and Reflection
NOTES
1. You should stick to one page for each of the parts. To achieve this, you may reduce the font size if needed (no smaller then 8) and you can delete the
guidance words in italics
2. Make full use of the Guide questions in italics in the Workbook
3. For Versions 2 and 3 of your BMCs – you ONLY need to show the changes from the previous version
In the box below, please explain in simple terms, your business idea. Maximum of 100 words
Page 1
“Harvey's”, is a concept, which includes a coming of age restaurant, that includes complete digitalisation in its services as well as
innovation in its in-house processes. The restaurant will be inclusive of an overall integrated system, which would be involving
services, such as self-check-ins and check-outs. Along with this, digital menu on the tables, would be another service which the
customers would be having access to, wherein they would be able to order their meals themselves, without any intervention of
employees within the restaurant. Thus, this company is based on enhancement of experience of customers, through its robust services
and advanced technological usage.

Business Model Canvas Version 1: Initial Idea (Maximum 400 words for the page)
Cost Related Revenue Related
Key Partners
Food Supplier, Wine supplier,
Logistic and legal Partners,
investors and audit partner.
These partner will provide
essential items that require to
run restaurant activity.
Key Activities
To give best customer
experience
Fast and effective food
delivery.
Best food product
Professional staff to make
customer happy.
Value Propositions
Best healthy item to prepare
food items and advance
technology that will save time
of customer will be consider
to be the best value
proportion of “Harvey's”.
They also provide weekly
offers on meals which
promote the restaurant in
market.
Marketing & Sales
Communication
Current consumers should be
offered the option to sign in a
map their preferences,
dislikes, safety conditions and
other criteria so that staffs are
conscious of them. Restaurant
also delivered regular
message to customer which
will make them informed
about “Harvey's”. Via social
network consumer can review
customer comments and
appreciate the food desired by
the broad public.
Customer Segments
Consumer those wants to eat
healthy food with medium
and high economic level are
the main segment of
“Harvey”.
Key Resources
There are some main key
resources of Restaurant such
as
 Food supplier.
 Human resource.
 Infrastructure
Product & Service Delivery
Channels
Mainly customer will directly
check the menu displayed on
table and make a choice to eat
the desired good. Established
customers can get daily
Page 2

Business Model Canvas Version 1: Initial Idea (Maximum 400 words for the page)
 Capital investors. notifications on deals and
initiatives and new customers
will be able to search the web
page via official site.
Cost Structure
There can be different cost to Restaurant such as:
Employee salary
Technology advancement cost
Purchase of food items.
Revenue Related
As the concept of “Harvey's” is totally depended upon digital technology then
customer make payment through online banking. The goods are not really
expensive and help consumers feel happy because they get the highest product
at a fair price.
End of page 2
Page 3

Business Model Canvas Version 1: Reflection (Maximum 400 words for the page)
Explain the history behind your idea:
The main reason behind developing this Restaurant is promotion of digital
technology. In now days’ customer do not have enough time, so this restaurant
will save time because they can directly make order from the table itself and
pay the bills at a single click.
Reflection:
The reflective writing is a crucial practice which help writer to define the
actual or imaginary scene, memory, ideas by adding personal thoughts and
process, emotion, feeling to the same topic. In this business I believe that
customer in recent time wants best services without two much waiting. So this
restaurant will help to serve consumer with the best making feel them
valuable.
Assumptions:
The main assumption behind this restaurant is that it will reduce the cost and
save time of customer. As well as it will promote technology to next level
resulting in entire economy development.

Business Model Canvas Version 1: Initial Idea (Maximum 400 words for the page)
End of page 3
Page 5

Business Model Canvas Version 2: After the Pitch (just provide changes since last version) Maximum 400 words for the page.
Cost Related Revenue Related
Key Partners
Food Supplier, Wine supplier,
Logistic and legal Partners,
investors and audit partner.
Interior designer who build
cafe to look amazing on a
routine basis.
These partners will provide
essential items that require
running restaurant activity.
Key Activities
 To give best customer
experience
 Fast and effective
food delivery.
 Best food product
 Professional staff to
make customer happy.
 Create in house
application that
reduces the cost of
hiring extra
employees again and
again.
Value Propositions
Best healthy item to prepare
food items and advance
technology that will save time
of customer will be consider
to be the best value
proportion of “Harvey's”.
They also provide weekly
offers on meals which
promote the restaurant in
market.
Competitively priced food for
young children customer and
young adult.
Marketing & Sales
Communication
Daily consumers must be
granted the opportunity to
bring in a document their
interests, dislikes, safety
conditions and other criteria
so that staffs are conscious of
them.
Restaurant also delivered
regular message to customer
which will make them
informed about “Harvey's”.
From social media network
consumer can browse user
feedback and appreciate the
cuisine favoured by the wide
population.
Focus on providing the very
first order reference code.
Customer Segments
Consumer those wants to eat
healthy food with medium
and high economic level are
the main segment of
“Harvey”.
College student and children
by adding new flavours into
existing product.
Key Resources
There are some main key
resources of Restaurant such
as
Product & Service Delivery
Channels
Mainly customer will directly
check the menu displayed on
table and make a choice to eat

Business Model Canvas Version 1: Initial Idea (Maximum 400 words for the page)
 Food supplier.
 Human resource.
 Infrastructure
 Capital investors.
 Temperature
controlled
equipment’s.
the desired good.
Existing customer will get the
regular update about offers
and schemes and new
customer can check the online
web page through official
website.
Promotion by advertising on
local shops and bakers.
Cost Structure
There can be different cost to Restaurant such as:
 Employee salary
 Technology advancement cost
 Purchase of food items.
 Extra price on advertising for Harvey’s.
Revenue Related
As the concept of “Harvey's” is totally depended upon digital technology then
customer make payment through online banking. The commodities are really
not expensive and help consumers feel happy as they get quality at a decent
price.
Built in optional tip that have to be paid by customer by selecting the option at
the time of making payments.
End of page 4
Page 7

Business Model Canvas Version 2: Reflection (Maximum 400 words for the page)
Pitch:
While preparing for pitching for the presentation I usually keep in mind that
my pitch must be clear, short, sweet and to the point. That help me to make
everyone and anyone understand about my business idea.
Assumption Testing:
Basically my assumption behind the concept of Harvey is to save time of
customer and reduce the cost. To raise visibility of this cuisine more
effectively, I had made some improvements in BMC that helped to achieve the
desired performance.
Comment on your Action Learning Set:
All my group member was existed and show full confident in my business idea
and help me out to frame some legal consideration that must be added to
Harvey’s.
End of page 5

Business Model Canvas Version 3: Final Refined Version (just provide changes since last version) Maximum 400 words for the page.
Cost Related Revenue Related
Key Partners
Food Supplier,
Wine supplier,
Logistic and legal
Partners, investors
and audit partner.
Interior designer
that will design
restaurant on
regular basis to
look attractive.
These partner will
provide essential
items that require
to run restaurant
activity.
Key Activities
 To give best customer experience
 Fast and effective food delivery.
 Best food product
 Professional staff to make customer
happy.
 Create in house application that
reduces the cost of hiring extra
employees again and again.
Value Propositions
Best healthy item to prepare food
items and advance technology that
will save time of customer will be
consider to be the best value
proportion of “Harvey's”.
They also provide weekly offers on
meals which promote the restaurant in
market.
Competitively priced food for young
children customer and young adult.
Marketing & Sales
Communication
Regular customers
will have the choice
of registering their
likes, dislikes, health
necessities and other
requirements in a
chart so that
employees are aware.
Restaurant also
delivered regular
message to customer
which will make them
informed about
“Harvey's”. Through
social site customer
can reads the review
of customer and enjoy
the food preferred by
large audience.
Provide referral code
for the very first
order.
Customer
Segments
Consumer those
wants to eat healthy
food with medium
and high economic
level are the main
segment of
“Harvey”.
College student and
children by adding
new flavours into
existing product.

Business Model Canvas Version 3:
Key Resources
There are some main key resources of
Restaurant such as
 Food supplier.
 Human resource.
 Infrastructure
 Capital investors.
 Temperature controlled equipment’s
Product & Service
Delivery Channels
Mainly customer will
directly check the
menu displayed on
table and make a
choice to eat the
desired good.
Existing customer
will get the regular
update about offers
and schemes and new
customer can check
the online web page
through official
website.
Promotion by
advertising on local
shops and bakers.
Cost Structure
There can be different cost to Restaurant such as:
 Employee salary
Revenue Related
As the concept of “Harvey's” is totally depended upon
digital technology then customer make payment
Page 10

Business Model Canvas Version 3:
 Technology advancement cost
 Purchase of food items.
 Additional cost on marketing for Harvey’s.
through online banking. The products are not much
costly which makes customer feel satisfied as they get
best product at reasonable price.
Built in optional tip that have to be paid by customer
by selecting the option at the time of making payments.
End of page 6
Page 11

Business Model Canvas Version 3: Reflection (Maximum 400 words for the page)
Iterative Journey:
There are not any major changes in the BMC as compared to last version and
there is not any modification in the assumption. At the same time there are few
additions that will help to maintain the uniqueness of restaurant and attain the
interest of customer.
Competitor Insight:
Direct competitors are those which provide same goods and services in the
potential market. On the other side indirect competitors are the one which sell
the different product and services, but satisfy the customer need to the highest
level. There is mainly directly competition of Harvey’s which are delivering
the same time same kind of healthy food product at lower price. At the same
time Harvey’s have a competitive advantage because it is based on digital
technology which satisfy the consumer need in desired manner.
Cost & Risks:
As Harvey’s is developed by considering all possible future risk, but at the
same time there can be risk of food spoilage as there are no big storage place
to store raw material and cooked food.
End page 7

References
List of Web Resources (at least 3)
Key activities. 2019 [Online] Available through: <
https://www.cleverism.com/key-activities-block-business-model-canvas/>.
Marketing and sales communication. 2019. [Online] Available through: <
https://www.bmcrecruitmentgroup.com/sector/sales-and-marketing/ >.
Customer segments. 2019. [Online] Available through:
<https://bmcintroduction.wordpress.com/customer-segments/>
Academic Sources (at least 3)
Christensen, C. M., Bartman, T. and Van Bever, D., 2016. The hard truth
about business model innovation. MIT Sloan Management Review. 58(1).
p.31.
Tukker, A. and Tischner, U. eds., 2017. New business for old Europe:
product-service development, competitiveness and sustainability. Routledge.
De Anca, C. and Vega, A. V., 2016. Managing diversity in the global
organization: Creating new Business values. Springer.
End of page 8

Business Model Canvas Version 3: Final personal career & action plan (Maximum 400 words for the page)
Continuing personal career development: reflection and action plan
Critically reflect on your experience and challenge faced and the
abilities you have developed:
From the whole project I have learned number of skills that will help me to
develop my personality and improve overall performance in order to
succeed in future. Some of these skills are discussed below:
Communication skill:
Situation: Problem with employees regarding working overtime.
Task: To make employee understand the terms and condition.
Actions: Held proper meeting with entire staff to communicate the policies
of restaurant so that everyone get clear with the terms and principle.
Results: This will benefit to Harvey’s as more employees will be there to
work on festivals.
Problem solving skill:
Situation: Issues with payment system.
Task: Make customer understand the process of making payments.
Actions: Provide videos on LED fixed with tables regarding payment will
help customer to make payment easily.
Results: This will promote digital technology and save customer time and
Personal action planning:
As mention above some skills help me out to carry out business activities in
profitable manner, while there are few skills that I need to get developed in
future to attain results more accurately in specific time period. these are
discussed below:
Management skill: As I am lacking behind in this skills therefore needs to
work hard to manage people, I can ask my colleague to help me by providing
proper feedback regarding managing staff and people.
Time management skill: I faces the issue of completing work on time because
I avert the work on next day. This can have improved my dividing work into
smaller portion and setting deadline which aid to improve time skills.
Page 14

cost.
Team working skill:
Situation: Confits between staff member.
Task: To guide them and make healthy working environment.
Actions: Listen problem of both group, developing appropriate solutions
such as have a group discussion before making any steps.
Results: This will result to deliver better services to customer as employee
are satisfy with working environment.
End of page 9
Page 15

APPENDIX: Summary of Evidence of Testing your MAIN assumptions (Maximum 400 words for the page). PLEASE provide detailed
information about your testing.
List your MAIN assumptions How did you test the assumption? Summarise the results of testing.
Advance digital technology Questioners Interview Around 60% people think it will promote
technology, while other 40% think it will make an
issue for older people.
Customer will have the idea of available food
items and make order easily
Survey From survey, it is determined that all candidates
are favour with this assumption.
Reduce the cost and save time of customer. Questioners Interview It is notices that 75% feel that it will reduce cost
and time, while remaining 25% assume that it will
increase cost as food item price will include some
extra changes for unique services.
Page 16