Business Plan for a Fast Food Restaurant: Market Opportunities and Feasibility Study

This presentation outlines the process for generating a business idea for a fast food restaurant, including a feasibility study and potential market opportunities. It also includes details of the products and services to be offered, as well as the vision for the business.

Business plan

Table of Content
 INTRODUCTION
 1. Motivation for choice of business
 2. Process for generating of business idea
 3. Feasibility study
 4. Details of products/services to be offered
 5. Potential market opportunities
 6. Attractiveness of the industry
 7. Vision of business
 CONCLUSION
 REFERENCES

INTRODUCTION
• An enterprise is basically referring to the firm or
business where various types of operational
activities are carried by company owner for
facilitating best quality service to all customer
segments effectively.
• An enterprise is also referring to the set of various
activities which is essential for meet the company’s
goals within short period.

1. Motivation for choice of business
 The main motivation reason for starting this fast food restaurant
business in market or applying this idea is that in today’s time
especially young generations are liked to consume this type of
food product are higher rate.
 Due to consuming Turkish shawarma, drink and other dishes
effectively profit of company are easily increased at maximum
level within short duration.

2. Process for generating of business idea
For generating the business ideas effectively various types of methods are applied by organization.
 First one is internet research- with help of this research the individual person or the organization are able
to access and analyse the features competitor’s food product in fast manner.
 Secondly, survey or brainstorming
 Thirdly, social media

3. Feasibility study
Feasibility study is defined as an assessment of the practicality of the proposed
project or plan. It is essential for analysing the effectiveness and validity of the
project for determining that venture and project is likely to succeed.
STP Analysis –
 Segmentation
 Targeting
 Positioning

Budget

4. Details of products/services to be offered
 The name of the company which are going to launch not only in
London and also in other locations is Emy’s fast food restaurant.
 In this restaurant we are going to facilitate variety of dishes
especially in the category of Turkish style with various
modifications according to customer’s needs and wants.
 Dishes includes Turkish shawarma, Turkish dessert, traditional
Turkish drinks such as lemonade and ayran etc.

5. Potential market opportunities
PEST Analysis
It is basically a tool which is used by many organizations for
analysing the macro external forces effectively and those forces are
described below –
 Political
 Economical
 Social
 Technological

6. Attractiveness of the industry
Porter’s five force model is basically a framework which is used by company for company’s competitive
advantage in market effectively.
 Threat of new entrants
 Threat of substitute
 Bargaining power of suppliers
 Bargaining power of Buyers
 Industry rivalry

7. Vision of business
 Our vision is to facilitating unique and best quality Turkish food
product to customers according to their needs and wants.
 The other vision is to always keep standard in our services and product
in both offline and online mode which leads to increase positive
relation with them for long time.

CONCLUSION
After the analysis of above data, it is concluded that the company has the high potentiality and ability for
sustaining their success and future growth in long term. The other highlight of these products is that this is
healthy, tasty and flavourful for all customer segments.

References
• Almutairi, A. K. and Tarifi, N., 2021. EXPLORING SOCIAL ENTREPRENEURSHIP IN KINGDOM OF
SAUDI ARABIA. PalArch's Journal of Archaeology of Egypt/Egyptology, 18(16), pp.458-465.
• Arshed, N., Rauf, R. and Bukhari, S., 2021. Empirical contribution of human capital in
entrepreneurship. Global Business Review, p.0972150920976702.
• 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.

Thank You