Enterprise and Entrepreneurship

This presentation discusses the process of starting a fast food restaurant business, including the motivation for the choice of business, feasibility studies conducted, potential market opportunities, and the vision of the business. It also covers strategic techniques such as STP and PEST analysis, as well as Porter's five force model for assessing the attractiveness of the industry.

Enterprise and
Entrepreneurship

Table of Contents
 Introduction
 Motivation for choice of business
 The process you went through to generate this business ideas
 Feasibility studies conducted
 Details of the product/service to be offered
 Potential market opportunities
 Attractiveness of the industry
 Vision of your business
 Conclusion
 References

Introduction
An enterprise is a corporation or a
business in which the owner
conducts several sorts of
administrative operations in order to
provide the best possible service to
all consumer groups. An enterprises
also refers to a collection of
operations that are required to
achieve the organisational objectives
in a short period of time. Foodie’s
restaurant is really the name of the
firm that will open in London in

Motivation for choice of business
 The primary incentive for launching this fast food restaurant
company or implementing this concept is that today's
generation, particularly young millennial, want to eat this
sort of food product at a higher rate. Due to the consumption
of Turkish shawarma, drinks, and other items, the company's
profit may easily be grown to its optimum capability in a
short period of time.

The process you went through to generate this business ideas
 Various sorts of strategies are used by organisations to
efficiently generate business ideas.
 The first is online research; using this research, an individual
or an organisation may quickly obtain and examine the
aspects of a rival's foods. Due to the use of this approach, the
firm discovered that non-vegetarian fast food items such as
Turkish shawarma are hugely popular, economical, and
palatable among customers in a variety of places.

Feasibility studies conducted
 A feasibility study is an evaluation of the feasibility of a
proposed project or plan. It is necessary for examining the
project's efficacy and reliability in order to determine
whether the enterprise and project are likely to succeed.
 STP Analysis –
It is a strategic technique used by a firm to find the proper
clients, ultimately leads to an increase in the sale of a
particular model.
 Segmentation
 Targeting
 Positioning

STP Analysis

Details of the product/service to be offered
 Foodie’s fast food restaurant is the moniker of the firm
that will open not only in London but also in other cities.
In this establishment, we will provide a wide range of
meals, particularly in the area of Turkish cuisine, with
numerous changes based on the requirements and
preferences of the consumer. Turkish shawarma, Turkish
desserts, and classic Turkish beverages such as lemons
and Aryan are among the menu items. Customers will be
able to purchase these goods both online and offline.

Potential market opportunities
 PEST Analysis –
It is essentially a method that many firms employ to efficiently
analyse macro external influences, which are explained below
—
 Political
 Economical
 Social
 Technological

PEST Analysis

Marketing 4P’s
 It is a tool or a set of actions used by businesses to promote
the cost of their new and old products to their full potential,
as detailed below -
 Product
 Price
 Place
 Promotion

Marketing 4P’s

Attractiveness of the industry
 Porter's five force model is a framework that companies
utilise to successfully get a competitive advantage in the
marketplace
 Threat of new entrants
 Threat of substitute
 Bargaining power of suppliers
 Bargaining power of Buyers
 Industry rivalry

Vision of your business
 Our mission is to provide clients with distinctive and high-
quality Turkish culinary products that meet their
requirements and desires. The other objective is to maintain
a high level in our brands and facilities, both physically and
online, in order to build long-term beneficial relationships
with our c
 ustomers.

Conclusion
 Following the study of the given facts, it is decided that the
firm has a great power and capacity for long-term success
and expansion. The fact that these items are nutritious,
delicious, and flavourful appeals to a wide range of
customers. With the aid of these items, businesses may
improve company brand image and reputation in a short
period of time

References
Brentnall, C., 2021. Competitive enterprise education:
developing a concept. Entrepreneurship Education and
Pedagogy, 4(3), pp.346-375.
Czinkota, M., Khan, Z. and Knight, G., 2021. International
business and the migrant-owned enterprise. Journal of
Business Research, 122, pp.657-669.
Gonfa, E.T., 2021. Social Media Usage By International
Trainees And Its Impact On Entrepreneurship In The Case of
EDII. SMS Journal of Entrepreneurship & Innovation, 7(2),
pp.26-37.
Kakouris, A. and Liargovas, P., 2021. On the about/for/through
framework of entrepreneurship education: A critical
analysis. Entrepreneurship Education and Pedagogy, 4(3),
pp.396-421.

Thank You