Business Plan of Eco STAN: Feasibility Study, Sustainability Planning, and Financial Analysis

PDH301 Planning and Designing
Hospitality Venues

EXECUTIVE SUMMARY
The present study is based development of business plan of Eco STAN by considering financial
as well as non-financial factors.The business aims to make a contribution towards raising
customer awareness, conducting environment-friendly practices by providing food. Study is
inclusive of business opportunities, venue analysis, feasibility study, financial analysis and visual
presentation of restaurant. Further, it shows that business plan is viable in terms of financial as
well as non-financial factorsby considering the cited strategies.

Table of Contents
Executive Summary.........................................................................................................................2
Business opportunity and reasoning................................................................................................4
Venue details...................................................................................................................................5
Venue...........................................................................................................................................5
Location.......................................................................................................................................5
Target Market..............................................................................................................................5
Operational hours.........................................................................................................................5
Required licences.........................................................................................................................5
Competitive differentiation..........................................................................................................5
Managerial and employee skills requirement..............................................................................5
Venue layout and design implementation....................................................................................5
Feasibility study...............................................................................................................................5
Planning processes for sustainability...............................................................................................5
Financial analysis.............................................................................................................................5
Evaluation of stakeholders (suppliers) to be contracted for implementation..................................5
Final visual representation of the venue inclusive of final floor plan layout and refined brand
concept.............................................................................................................................................5
References........................................................................................................................................6

INTRODUCTION
The present study is based on the evaluation of business plan of Eco STAN by considering
financial as well as non-financial factors. Business plan for the restaurant will be developed in
well-structured manner by showing its viability in terms of profitability and operational
efficiency.
BUSINESS OPPORTUNITY AND REASONING
The Eco STAN opportunity lies in creating friendly products and providing experiences on the
basis of learning gained through real experiences and school. The business aims to make a
contribution towards raising customer awareness, conducting environment-friendly practices and
sustainable business. Further, this will create a positive impact on the interpretation and
relationship with their offered real food while contributing towards the enthusiasm of regional
food community. In order to maintain this, they make use of the regional product and raw
material from their own production, with proper recycling. It is considered that none of the
restaurants is completely sustainable or organic, but the company in this pathway is not
considering itself self-satisfied, they just want to make more sustainable and environmental
decisions in the hospitality industry. They concentrate on providing care and special feeling to
customers; the company is more focused on actions rather than words. The restaurant based on
eco-friendliness will be all about creating sustainable interior design and décor, with considering
green spaces by using sustainable materials and techniques which will be less hazardous to the
environment and individual’s health.
VENUE DETAILS
Venue
The restaurant delivers lunch menu and options of taking away from the time period of 12- 3pm
and serves the a-la-carte menu till late at night. The restaurant provides dining with a total of 80
seats, with fast delivered lunch menu for officers.