Entrepreneurs Hip Development - Studio 24*7restaurant

This presentation discusses the business plans and objectives of Studio 24*7restaurant, a new medium-sized restaurant in London focusing on organic and ethnic food. It covers customer segmentation, value proposition, channels, revenue streams, key resources, and more.

ENTREPRENEURS
HIP
DEVELOPMENT

Studio 24*7restaurant

Market gap
■ There will be major level of emphasis on dedication to sustainable developments procuring the
food form the locals body reducing the dependence on the fossil fuels use for the respective
transformation.

Value proposition
■The restaurant is more level of
uniqueness in terms of serving the
foods with adding of the original
flavours which have the coming up
from the true region in the key
significant manner. the restaurant is
promotion with the tagging of
“simply authentic organic food in
ethnic taste.”

Customer Segmentations
•The customer segment in the groups as he aims of
targets as the first group that is lonely rich 400,000
people.
•The next will be young happy customers growing at
an annual rate of 8% with 150,000 potential
customers.
•Third will be the rich hippies which have autarky
desire of the organic foods as well as ethnic cuisines.
•The fourth is the one interested in the healthy
offering dieting women which number 350,000 in
London area.

BUSINESS INTRODUCTION
■ This is the business plans for
the studio24*7, new medium
sized restaurants which will
be trending the main street of
London paying more level of
emphasis on the organic and
ethnic food.

OBJECTIVES
 To stay as the small restaurant with excellent food and services.
 To keep their food cost under 35% revenue between 24-29% of revenue.
 For keeping the employee labour cost.
 To have the average sales of the between $10000- $ 15000 per year.
 To have the expansion of marketing and advertising in the street of
London.
 To have the achievement of 12% return on investment to investors for the
first two years and 15% for the next three years.

Value proposition canvas picture

BUSINESS MODEL CANVAS
■The customer segments
 The customer segment in the first group that is lonely rich 400,000 people. Along with young
happy customers growing at an annual rate of 8% with 150,000 potential customers. In addition,
there will be rich hippies which have autarky desire of the organic foods as well as ethnic cuisines.
The healthy offering dieting women which number 350,000 in London area.
■Value proposition
■The restaurant is more level of uniqueness in terms of serving the foods with adding of the original
flavours which have the coming up from the true region in the key significant manner. the restaurant
is promotion with the tagging of “simply authentic organic food in ethnic taste.”

■ Channels
■For promoting new organic food and making
people aware about its features it will make use of
social media platforms and brochures. By providing
all information like timing, features, place and all
about products on social media platform it can
promote its new food.
■ Customer relationships
■Use of video tutorials and effective use of
communication skill and providing discount, gift
vouchers and other benefits, it can increase its sales
and attract customers to the great extent.

■ Revenue stream
■Sales and return of investment which have been kept as target to have the achievement of 12%
return on investment to investors for the first two years and 15% for the next three years.
■Key resources
■ The resources will be considering of the tangibility and intangible. The tangible will be such as
the physicals and human capital consisting of the employee and the other investor and asset of
restaurant. On the other hand. in tangibility is about the intellectual’s property and good will.
■ Key activities
 Food process
 Serving food
 Inventory
 Home delivery aspect

■key partnership
■ The partners of the business will see such as the
supplier, logistics partners tights are local vender of
organic food and resources by acquiring the partner.
■ Cost structure
■The company have the expectation of the raising
about to raise e $40,000 of our own capital and to have
the borrowing of the $100000 to be guarantee as the 10
years loam

Key partners
Stakeholder
Entrepreneurs
employees
investors
(Key activities)
Food process
Serving food
Inventory
Home delivery aspect
(value Proposition )
•the value given by the
company’s product should
be very much equivalent
to the price paid by the
customers. .
•the restaurant is promotion
with the tagging of “simply
authentic organic food in
ethnic taste.”
(customer
relationship)
•customers services which
includes the post purchase
services and etc.
(customer segments)
Lonely rich 400,000
people
Rich hippies
The healthy offering
dieting women
which number
350,000 in London
area.
(channels)
•Offline stores
•online sites of company
•Promotions at social media
platforms.
•By providing all
information like timing,
features, place and all about
products on social media
platform it can promote its
new food.
(key resources)
•Intellectual property, licensing,
patients and etc.
•Tangible resources like raw
materials, machineries, building and
etc.
Cost structure (revenue stream)

Ethnic and organic food
■ London has no shortage of organic food,
but the difficulty is finding organic food
which has been produced locally
■ As a result its food mileage and carbon
footprint are much lower than imported
organic food.
■ That’s why farmers markets such as this
one are perfect, as you can buy food that
you know is not only organic, but has
been produced perhaps just a few miles
away, which is one of the best ways to
help the environment.

Market
■Market size
■ There is the increase level of trends regarding the customer to have the establishment of the
organic food items in the life course. In London their food spending is there all about 56% of the
total’s costumes experience and consumer spending on leisure and recreation made up of 13% of total
consumer spending.
■Market growth
■ As per the increasing level of awareness among the customer regarding the importance of being
healthy in over the past few years have the upgraded their food service sectors. As the facts, there
is nor level of existence of the organic restaurant which provided the opportunity in order to have
the entrance to the profitable niche market