Entrepreneurship and Business Plan for a Fast Food Restaurant

This presentation discusses the business plan and entrepreneurship for a fast food restaurant. It covers the motivation for business choices, idea generation process, feasibility study, potential market opportunity, and more.

ENTERPRISE AND ENTEPRENEURSHIP

Table of Contents
INTRODUCTION
MAIN BODY
Motivation for business choices
Business idea generation process
Feasibility study
Details of products and services to be offered
Potential market opportunity
Attractiveness of the company
Vision of the businesses
CONCLUSION
REFERENCES

INTRODUCTION
 The business plan is framed as essential prospect that
requires certain preparation for the success of business
enterprises in the future. The entrepreneur introduced this
written summary and roadmap for the enterprise project
that allows to generate earnings by determining new
opportunities in the business.

Motivation for business choices
 In today's economy, the fast food restaurant chain
is very popular across the globe. Due to the evolution of fast
food sector with time and become highly popular, the
entrepreneur generates huge amount of profit and this helps
in transforming lives of individual. By analysing all the
aspects such as the choice of the customers, their preferences
and requirements, motivates to open this restaurant.
 According to the teenagers, kids prefer more fast
food restaurants that provide different types of food items
lines in their menus. Hence it can be concluded as the profit
generation opinion. According to the busy lifestyle of the
individuals, the people don't have time to cook food so they
highly prefer restaurant.

Business idea generation process
 the finding of business idea is considered as the activity of
business to generate tangible or intangible ideas. The businesses
uses different procedure in order to generate a different business
idea that helps in arrival to particular conclusion. There are
different techniques that helps in finding the effective business
idea. The techniques are followed as-
 Brainstorming- it is a technique that helps in generating the
business ideas that helps in finding the solution for specific
problem by generating multiple ideas.
 Mind mapping- This is used for representing undertaking which
allows in making plans.
 Internal research- the technique helps in collecting the research
on market scenario or market trends that allows in generating the
new fast food restaurant establishing ideas.

Feasibility study
 Feasibility study includes al the factors related to the formation of new business such as economic, technical,
legal and scheduling. It helps the business in descriptive analysing of new products and services, finance
sources and market analysis. The fast food restaurant will offer their customers a varieties of food line with
high quality food at reasonable prices. The food line includes different types of pizza, burgers, noodles, pasta,
soft drinks and many more items. it incudes the STP study which contain three components as given below-
 Segmentation- The clients are divided into companies with the not unusual place traits and needs. For the short
meals eating place it the goal marketplace might be segmented on foundation of demographic, geographic,
psychographic and behavioural.
 Targeting- it determines the different groups of the customers to focus the marketing efforts
 Positioning- it related with the product positioning and target most valuable customers segments.

Details of products and services to be offered
 the product offer to the customer is tangible in nature that the
consumer can consume. The company outlines the products and
services which is offered to the customers that includes pricing,
life span of product and many more. The different varieties of
food items are offered to the customers such as pizza, burger,
noodles, soft drinks and many more(Cavalcante, 2019).

Potential market opportunity
 The rapid fast food enterprise has been round for a long term and has been a important
part of the food in addition to hospitality and accommodations zone as they have been
usually the conventional locations wherein human beings in huge numbers visited to fulfil
their starvation wishes in the course of brief and huge trips.

Attractiveness of the company
 In this section, porters five forces has to be discussed that helps in determining the profitably(Rienzo and
Chen, 2018).
Porters five forces
 Competitive rivalry- the fast food restaurant sector have large number of competitors that increases the
competition in the market
 Threat of new entrants- the competitors entry in the market result in cost less time and money. Supplier
power- the fast food restaurants have multiple different suppliers in the market
 Customer power- the power of customer is high because there are many fast food restaurants in the
market and the preference of the customer can change at any time.
 Threats to substitution product- the substitution power is high in the fast food restaurant because there
are many other substitutes available of the customers in the market.

Vision of the businesses
 The vision of the fast food restaurant is to offer its
customers the best quality of fast food in the
reasonable prices that satisfy the wants and needs of
the consumers.

CONCLUSION
 From the above data, it has been concluded that business plan is formed in the document in written
criteria that elaborate all the details related to the business establishment. It has been also concluded that
there are different opportunities in opening the fast food restaurant as the people prefer more fast food
as compare to the cooked food

REFERENCES
 Balbontin, C. and Hensher, D.A., 2021. Understanding business location decision making for transport
planning: An investigation of the role of process rules in identifying influences on firm location. Journal of
Transport Geography, 91, p.102955.
 Cavalcante, C.A., 2019. Order planning policies for business-to-consumer e-tail stores. Computers &
Industrial Engineering, 136, pp.106-116.
 Christian, K.A., 2019. A Qualitative Multiple Case Study of Small Business Leaders' Implementation of
Successful Business Continuity Planning (Doctoral dissertation, Northcentral University).
 Okolie, U.C., 2020. The Advantage of Integrating Human Resource Planning with Corporate Planning. Annals
of Spiru Haret University. Economic Series, 20(1), pp.25-50.
 Rienzo, T. and Chen, K., 2018. Planning for low end analytics disruptions in business school
curricula. Decision Sciences Journal of Innovative Education, 16(1), pp.23-41.