food and beverage

Food and beverage

Table of Contents
INTRODUCTION......................................................................................................................3
MAIN BODY.............................................................................................................................3
Business plan..........................................................................................................................3
Design of new food and beverage management system incorporating:.................................5
Planning and operational management issues including:.......................................................7
CONCLUSION..........................................................................................................................8

INTRODUCTION
Company is the ability to build, organise and operate new business enterprises by
finding and addressing insecurity which can have a negative effect on and benefit the market
operations and by them (Audretsc, Kuratko and Link, 2015). Business ventures are developed
with an entrepreneurial vision which determines an individual's competence, who can risk
and operate willingly with the primary aim of changing society and maximising business
operations. Business projects are the creation of new companies that are established with the
proposal after the industry dynamics and financial resources are analysed. In other words, it
refers to a small company that uses a small amount of funding. Various business projects can
be opened by business people. The report on the project is focused on the new business
concept which the entrepreneur would take to start the company. The business strategy
presented in this project report is focused on the opening of an Italian "à la cuisine" restaurant
(Block, 2015). The Italian restaurant will open near the Tower of London, offering a wide
range of Italian dishes, as well as dine-in, take-away, and online ordering options, allowing
them to interact with a vast number of customers in the evolving business climate. The
initiative would highlight the strategic strategy that recognises the entrepreneur's prospects
and risks. The strategy would emphasise the specifics of the company's Business plan,
Planning and operational management issues including and Design of new food and beverage
management system incorporating. .
MAIN BODY
Business plan
Clear aims
Critical evaluation of competition
The study of the competitors allows the entrepreneur to analyse and recognise strategic and
rivalries which can influence the activities of the company. They contribute to ensuring that
the goods sold by the company regularly comply with consumer expectations and market
requirements to help the company achieve competitive edge (Blundel, Lockett and Wang,
2017). Competitor research attempts to determine the unique benefit ratio of goods and
determines competitive activity.

 Identify who your competitors are- This aspect helps to distinguish direct and
indirect rivals that may influence the business' performance and revenues.
 Identifying goods and services provided by other rivals- Analysis of products sold
by other competitors helps to determine the costs, market share and pricing tactics
 Identify competitors pricing strategy and perks which they offer- Identify
competitors' pricing strategies and perks- It is important to understand competitors'
pricing strategies for related products and services (Brush, 2019). It helps in the
identification of competitor efficiency and expenditure distribution by developing
better price strategies. This will also help gain an insight into the advantages and
goodies that competitive firms deliver and can be designed to acquire and hold more
buyers..
Product concept, development and marketing
Unique Selling Proportion (USP)- The USP of the new company will concentrate on
delivering meals at fair pricing that are customer-friendly pocket prices which bring Italy'
(Cardon, Post and Forster, 2017) sense of culture to a minimum and will also help draw more
customers into the restaurant . The primary emphasis will be on fundamental hygiene in the
restaurant, which helps to maintain the highest loyal and future clients and helps develop the
industry's brand reputation. Another significant consideration will be customer loyalty, which
will be the restaurant's highest priority, assisting in the establishment and maintenance of
goodwill.
Consumer trends
Italian culture and history produce flawless and outstanding quality materials. Focus
on traditional and long-established manufacturing methods, specialised machinery, and long-
term maturation and ageing techniques (Colbourne, 2017). Growing trend, natural source of
vegetal proteins, low to no carbohydrates without losing Italian flavour, as well as adopting
Italian culture of vegan versions of traditional food items. ettled trend, high-quality Italian
products with PDO/PGI quality certifications, as well as Bio/Organic standards, enable
innovation in this area. Packaging innovation demonstrates how Italian manufacturers are
focusing more on recycling and convenience.