Opening a New Gourmet Restaurant in Australia: Business Model, Market Analysis, and Operations

Entrepreneurship 1
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Entrepreneurship 2
Executive Summary
Major initiatives for opening a new gourmet restaurant that supplies customized foods to the
clients including the in-house specialty such as spicy crabs have been taken and with proper
service and quality of food, it can serve to be a very profitable business in today’s market. What
sets this new gourmet restaurant apart from other restaurants in Australia is the purveying of the
unique self-cooking experience for children in the age group of 10 to 15. This is an exclusive
experience that has not been integrated into other restaurant business in Australia and is a
pristine idea that is targeted to attract the major group of family-oriented customers.

Entrepreneurship 3
1. Introduction
The restaurant industry faces a rich competition between the 85 thousand (approximate) eating
establishments in Australia with about 22 thousand Gourmet restaurants. Following assignment
looks at the Australian market and gourmet restaurant openings.

Entrepreneurship 4
2. Business Model Canvas
The business model Canvas for the new gourmet restaurant has been provided below (Australia,
J.B.S. and ICC, U.R., 2017):
Key partners:
1. Suppliers of
restaurant
equipment and
stationeries.
2. Suppliers of
raw food
material.
3. Investors of
the business.
4. The food
vendor market.
5. Suppliers of
the restaurant
furniture.
6. Lawyers.
7. Interior and
exterior
designers of the
Key activities:
1. Providing food
service to target
customers.
2. Providing
training to the
restaurant
entrepreneurs.
3. Providing
indulging
experience for
clients with
children.
Value
propositions:
1. Supplying
interactive
experience for
families,
children and
individuals.
2. Connecting
employee team
to produce
productive
output.
3. Cost efficient
restaurant
environment.
4. Quality food
service.
Customer
relationships:
1. Cordial
formal
relationships
with the
customer base.
2. Dedicated
food service to
customers.
3. Instant
feedback
analysis.
4. Frequent and
easy
communication
with clients.
Customer
segments:
1. Family
orientated
customer base.
2. The mass
market of
individuals with
children of the
age of 10 – 15.
3. Corporate
professionals
with low-cost
food preference.
4. Youth in the
age of 10 – 25.
Key resources:
1. Physical
Channels:
1. Employee