EE Growth Sustainable Business Plan

This document is a business plan for a newly launched restaurant that focuses on providing organic food products. It discusses the proposed future business, target customers, competitors, skills analysis, profit and loss account, cash flow forecasts, funding sources, organization type, and management information systems.

EE Growth
Sustainable Business
Plan

Table of Contents
INTRODUCTION......................................................................................................................3
MAIN BODY.............................................................................................................................3
Proposed Future Business......................................................................................................3
Customers...............................................................................................................................3
Competitors............................................................................................................................4
Skills analysis.........................................................................................................................5
Projected 2 year profit and loss account and proposed 2 years cash flow forecasts including
break-even..............................................................................................................................5
Finding, evaluating and selecting suitable sources of funding to grow the business
opportunity.............................................................................................................................7
The type of organisation and the management information systems required to effectively
control the business................................................................................................................8
CONCLUSION..........................................................................................................................8
REFERENCES...........................................................................................................................8
Books and journals.................................................................................................................8

INTRODUCTION
Business organization are developing in regular manner. This is impacting on
business function and helps in achieving business objectives. Under this enterprising is using
function which helps in managing growth of business and performing function in effective
way. In context to present report, it consist an newly lunched business (Hjorth and Holt,
2016). This is operating in restaurant category There major focus of business is to provide
organic food products which helps in meeting customer requirements and performing
function according to needs of customer safety.
MAIN BODY
Proposed Future Business
What is the product/service
In order to this restaurant there are number of food products and services which will
be offered in accordance with needs of customer in market (Burnett. and Danson, 2017). In
context to this, it is identified that there are number of delicious food dishes which include
various prospective purchaser are much enormous through fresh organic food. Moreover, the
modern foods are available into several colours as well as tastes. Wholes these are formulated
from organic produce as well as natural oils.
What does it do?
Business organization is going to serve in business environment and using tools which
helps in meeting innovative approaches. This help in meeting food requirement of employees
and performing function according to needs.
What innovations does your idea bring to the market?
This business organization is using function of organic food products with fast food
items. This helps in delivering and new experience to customer and well as using tends for
both fast food and organic food in market.
Appropriate intellectual property rights (IPR):
Copyright will be used to perform function and meet needs of IPR. Here, firm will use
it in order to perform function and meet objectives of different.
Customers
Identify your target customers. B2B or B2C? Who are the end-users?
There are different ways perform business activates and choosing different area to work.
These can be divided as B2B and B2C. In current business, it will also follow B2C channel.

This is essential for business firm to achieve business objectives and meeting needs according
to resource.
Who will buy your product/service?
In order to meet they business requirements and perform function in effective way. There are
use of function which can be meet customer needs and helps in performing business function
(Jones, Penaluna and Penana, 2019). This include all this function which are essential to meet
needs. Target commenter of business firm are: Age group: Under this, organization is going to targets age group of 16 to 55.
 healthy life style: Organization is also targeting employees from the perspective of
life style. Under this those individual will be targeted which are focusing on there
health.
What is the USP of product/service?
USP can be define as that part of product which is related to using that factor in
business which can be used to achieve business innovation. In context of chosen business, it
is identified that there are number of function which are perform din order to maintain USP.
This involves use of fusion between organic and fast food items. This is major USP of
productivity in order to achieve business objectives (Durkin and Gunn, 2016)
.
What customer needs does the product/service meet?
 This business enterprise is focusing on business products which are related to achieving
business objectives and performing function according to needs.
 The underpinning research for the target market and an evaluation of the businesses’
position in the market
Competitors
In context of the current restaurant, it is identified that there are a number of
competitors to the products and services of the organisation. The major competitor include
business organisation such as KFC, McDonalds and various other. Here, competition
covering a high market shares within the market of London. Advantage to the organisation
product is that will provide the fusion of organic product with fast food item for stop this
helps in serving the want of customer as well as performing the function according to the
requirements of the current time. This help in easily targeting the customer as well as
reducing competition from the competitors (Lyne, Ngin and Santoyo-Rio, 2018).

Skills analysis
It is identified that in order to run the business. It is necessary to acquire number of skills
which will help in performing different functions. In context of the present business of it is
identified that there is requirement of various skills such as leadership skills development
skills cooking skills customer relationship skills communication skills and many other. In
context developing the skills there will be use of different individuals where appropriate
hiring process will be followed so that employees can be e gained in accordance with the still
require. In context of restaurant industry the major scale is related to managing the customer
experience as well as providing the healthy and tasty food for stop in order to address this
skill the business organisation will use an effective hiring process as well as perform different
functions to manage the resources (Maas and Jones, 2017).
Projected 2 year profit and loss account and proposed 2 years cash flow forecasts including
break-even
Particulars 2020 2021
Variable costs
Salaries to staff 10000 55000
Advertisement 5000 28000
Rent of building 5000 28000
Fixed costs
Machines 20000 60000
Cost of material 30000 80000
Total cost 70000 251000
Financial requirements

Cost structure:
Particulars 2020 2021
Variable costs
Salaries to staff 10000 55000
Advertisement 5000 28000
Rent of building 5000 28000
Fixed costs
Machines 20000 60000
Cost of material 30000 80000
Total cost 70000 251000
Revenue stream:
Particulars 2020 2021
Selling of clothes 35000 150000
Online bookings 25000 95000
Advances from clients 20000 51000
Further developments 20000 50000
Total revenues 100000 346000
Start-up cost of business- it is basically that cost which involves the initial fuel for starting up a
business and its operations. In the given business, starting cost is broken up in following
segments:
BEP (In units) = Fixed cost / contribution per unit
First year
= 50000 / 4
= 12500 units
BEP in Pound= Fixed cost / PV ratio
= 50000 / 80%
= 62500
Second year
BEP in units
= 140000 / 7.83

= 17880 units
BEP in Pound
=140000 / 67.92%
= 206125
Fixed cost = £ 1500.
Variable cost = £3 per unit.
Particulars 2020 2021
Receipts
Selling of clothes 35000 150000
Online bookings 25000 95000
Advances from clients 20000 51000
Further developments 20000 50000
Total receipts 100000 346000
Payments
Salaries to staff 10000 55000
Advertisement 5000 28000
Rent of building 5000 28000
Machines 20000 60000
Cost of material 30000 80000
Total payments 70000 251000
Cash at the end 30000 95000
Finding, evaluating and selecting suitable sources of funding to grow the business opportunity
There are different kinds of sources which can be used in order to fund the operation of
organisation and manage the functions in an effective way. Some of these are discussed below:
Equity funding: this is an effective source of funding where organisation can use to fund
its operation by the way of issuing equity capital. Under this organisation will lose the ownership
within organisation as well as control over the functioning. in context of this it is helpful to the

maestro in increasing its market share as well as performing the function according to the
requirements (Burns, 2016).
Bank loan: Bangalore can be defined as system which is used by the organisation in order
to perform the functions of funding full stock in context of Bangalore organisation can use to
take a commercial loan from the bank by providing some security. Cheapest way of collecting
funds as well as it reduces organisational time (Maas and Jones, 2017).
The type of organisation and the management information systems required to effectively control
the business
In context of the current business scenario, organisation will use an appropriate business
structure which is followed in order to meet the requirements. In context to this organisation will
use company structure to manage the functioning (Bridge, 2017).
It is also identify the appropriate management information system will be used according
to the requirement of business objectives. In context to management information system,
business organization use and automatic machine the system which helps in placing the order
from the side of customer by the use of mobile phone as well as online machines. This will help
in managing customer orders as well as providing the information about their current order with
the organisation to meet the requirements of customer in short period of time (Hatt, 2018).
CONCLUSION
It can be concluded from the above mentioned information that there are various
functions which has to be performed by the business organisation in order to meet the
requirements for staff it is also identified that these functions are essential to be performed in
order to manage the functioning of farm and achieve better results.
REFERENCES
Books and journals
Hjorth, D. and Holt, R., 2016. It's entrepreneurship, not enterprise: Ai Weiwei as
entrepreneur. Journal of Business Venturing Insights, 5, pp.50-54.
Burnett, K.A. and Danson, M., 2017. Enterprise and entrepreneurship on islands and remote rural
environments. The International Journal of Entrepreneurship and Innovation, 18(1), pp.25-
35.

Jones, C., Penaluna, K. and Penaluna, A., 2019. The promise of andragogy, heutagogy and
academagogy to enterprise and entrepreneurship education pedagogy. Education+ Training.
Lyne, I., Ngin, C. and Santoyo-Rio, E., 2018. Understanding social enterprise, social
entrepreneurship and the social economy in rural Cambodia. Journal of Enterprising
Communities: People and Places in the Global Economy.
Maas, G. and Jones, P. eds., 2017. Entrepreneurship centres: global perspectives on their
contributions to higher education institutions. Springer.
Burns, P., 2016. Entrepreneurship and small business. Palgrave Macmillan Limited.
Maas, G. and Jones, P., 2017. The role of entrepreneurship centres. In Entrepreneurship
Centres (pp. 11-16). Palgrave Macmillan, Cham.
Bridge, S., 2017. Is “entrepreneurship” the problem in entrepreneurship education?. Education+
Training.
Hatt, L., 2018. Threshold concepts in entrepreneurship–the entrepreneurs’
perspective. Education+ Training.
Durkin, C. and Gunn, R. eds., 2016. Social entrepreneurship: A skills approach. Policy Press.