Entrepreneurship Project 2022

ENTREPRENEU
RSHIP PROJECT

BUSINESS OWNERSHIP
 The proposed business plan is of The
Enshrine Café”.
 To offer hot and cold coffee to large
number of customers
 To provide better quality
products(Tham & Fudge, 2019).
 To cherish customers and to offer
them various other services such as
delivery and online services .

START-UP BUSINESS
 The start-up business is to serve
coffee.
 Other marketing strategies such as
50% discounts, vouchers.
 Hire few competent employees in
café because of working on the
needs and desire of the consumers
so that objective of café will be
accomplished(Fahlevi, Zuhri,

CASH-FLOW GENERATION
 Generate positive cash flow
 The strategy is also to increase profits as
well as to decrease the expenses.
 The café is the star-up company so it
does not distribute sufficient profit to
shareholders of the company.Year Revenue (Projected) Expense (projected)
Year 1 $7000 $6000
Year 2 $9000 $8500
Year 3 $10000 $9300
Year 4 $11000 $10500

BUSINESS
 Offer Coffee products to more
number of consumers through café
and customers can also get through
making online payments.
 Provide coffee at lower prices
 Adopt different strategies for
expansion and
diversification

COMPETITORS
 The mission and vision is considered the
strength of café.
 Apply cost-leadership business strategy for
gaining competitive advantage
 Problems of competition due to delivering more
varieties and innovation from competitors
 Major competitors are “Manchester Press” and
“Aromas coffee Roasters”
 To overcome the problem café rise the focus
group and invest more on research and
development

CUSTOMERS
 Serving whole population in Australia
through more quality and less price.
 Major customers of the café are
youngsters and business professionals
 To target them café provide timely
delivery and trendy decorations
 Also focus on lower and medium group
population
 Encourage regular consumers through
more discounts and different schemes

VALUE PROPOSITION
 Generate “experience”
 Provide Cherish environment and quality
products
 “coffee” as the product
 “customer intimacy “as the service
 “cherish” atmosphere
 “The Enshrine Café” generates income from
investment
 Also adopt strategy to offer better corporate
social responsibility (CSR) activities

MISSION & VISION
The mission of
the company is
developed to
involve all
lower and
medium group
population by
satisfying the
developing
employees of
the
organization. It
is because
through this
Vision
The vision of
the company
is to expand
their business
by increasing
loyalty among
the
consumers so
that company
can compete

CUSTOMER PROBLEMS
 “The Enshrine Café” meets the problem of
serving lower income group population
 Solve the issue of increasing health issues
among the Australian population
 Meet the needs by providing delivery on
time and offering other services because
this can support the café to achieve the
mission and overall objective of the
café(McKay, Haines, & Dunn, 2019).

HIGH GROWTH VENTURE
 Low competition because café provide low
price and good quality products to the
consumers.
 More opportunities which can be gained by
adding new ingredients and through
offering more varieties(McMurray, Cross, &
Caponecchia, 2019).
 It is the high growth venture and can
generate more revenue in comparison of
expenditure

REFERENCES
 Desbrow, B., Hall, S., & Irwin, C. (2019). Caffeine content. Nutrition and health
, 25 (1), 3-7.
 Fahlevi, M., Zuhri, S., Parashakt, R., & Ekhsan, M. (2019). Leadership Styles Of
Food Truck Businesses. Journal of Research in Business, Economics and
Management , 13 (2), 2437-2442.
 McKay, F. H., Haines, B. C., & Dunn, M. (2019). Measuring and Understanding
Food Insecurity in Australia: A Systematic Review. International journal of
environmental research and public health , 16 (3), 476.
 McMurray, A., Cross, J., & Caponecchia, C. (2019). The Risk Management
Profession in Australia: Business Continuity Plan Practices. In Emergency and
Disaster Management: Concepts, Methodologies, Tools, and Applications ,
486-499.
 Tham, J.-C., & Fudge, J. (2019). Unsavoury Employer Practices: Understanding
Temporary Migrant Work in the Australian Food Services Sector. International
Journal of Comparative Labour Law and Industrial Relations , 35 (1), 31-56.
 Vieira, A., Diniz, I., Loureiro, A., Pereira, A. P., Silva, M. C., Várzea, V., et al.
(2019). Aggressiveness profiling of the coffee pathogen. Plant Pathology , 68
(2), 358-368.

THANK
YOU