Business Plan for Healthy and Tasty: Managing Human Capital and Entrepreneurship

This business plan outlines the financial resource planning, human resource deployment, risk assessment, contingency planning, market assessment, timeline, and organizational structure for Healthy and Tasty, an online food delivery service in Colombo, Sri Lanka.

B U S I N E S S P L A N
Managing Human Capital
and Entrepreneurship

Executive Summary
•Company name: Healthy and Tasty
•Product and service: Healthy and nutritious food with diet
recommendations/Schedule delivery
•Target market: Colombo, Sri Lanka
•Deliverables of the report: financial resource planning, Human
Resource Deployment , risk assessment,
contingency planning, market assessment, timeline,
organisational structure

Table of Content
 Opportunity gap …………………………………………………………………..………Slide 04
 Market feasibility and Product feasibility ………………………………………………..Slide 05
 Organizational feasibility – Skill set requirement ………………………………….……Slide 06
 Gantt chart …………………………………………………………………………...…..Slide 07
 Financial feasibility …………………………………………………………………..….Slide 08
 Business Model Canvas ………………………………………………………………….Slide 09
 Risks and mitigation strategies ………………………………………………………..….Slide 10
 Conclusion ………………………………………………………………………………….Slide 11
 Reference ……………………………………………………………………………………Slide 12

Opportunity Gap
Healthy and Tasty
Change your life
with nutritious as
well as Tasty diet
The Curry Leaf
The Gallery Cafe
Seafood Cove
Ministry of Crab
Nihonbashi
High Price
Low Price
Low quality High quality
Healthy and Tasty

Market Feasibility and Product Feasibility
Demographic Geographic
Age – 30 to 60
Gender – Male and Female
Life cycle – Diet packages&
scheduled delivery
Religion – Halal food
Nationality –Sri Lanka
Income – Cooking, delivering diet
advising
Generation – Social media
Continents - Asia
Regions- Colombo, Sri Lanka
Nation – Sri Lanka
State -Colombo
Cities - Colombo
Psychographic Behavioural
Benefits sought by the customers
–Innovative combo service
Occasion of purchase – specific
offers and healthcare
Degree of loyalty – Premium
membership
Usage – Different Dish segments
and tastes
Life style – Nutritious Food and
diet advice
Social classes – Middle to upper
Personality – Health sensitive
Attitude and opinion –Morale,
social ethics, business compliances

Organizational Feasibility
Baseline
Management
Middle
Management
Upper Management
Director Organisation Head
General Manager
Recruitment
Human Resource Management Operational
Management
IT support
Accounts
Facility and
administration
Training Cooking
Health and
safety
Supply/Delivery
Marketing and sales Research and
Development
Cleaning

Gantt Chart
Activity 1st
month
2nd
month
3rd
month
4th
month
5th
month
6th
month
7th
month
8th
month
9th
month
10th
month
11th
month
12th
month
Investment
Select
location
Business
compliance
Recruitment
Developing
Budget
Marketing
and
promotion
Quality
improvement
Evaluation

Particulars Quarter
1(LKR)
Quarter
2(LKR)
Quarter
3(LKR)
Quarter
4(LKR)
Receipts
Cash sales 5093750 5093750 5093750 5093750
Credit sales 5093750 5093750 5093750 5093750
Total 10187500 10187500 10187500 10187500
Payments
E.g.: payments for raw
materials
1225000 1225000 1225000 1225000
Salary 1225000 1225000 1225000 1225000
Capital expenditures 1225000 1225000 1225000 1225000
Total 3675000 3675000 3675000 3675000
Net inflow / outflow 6512500 6512500 6512500 6512500
Opening cash balance 6512500 13025000 19537500
Closing cash balance 6512500 13025000 19537500 26050000
Cash Forecast and Budget

BEP Calculation (In LKR)
Segment
Forecast selling
price
unit( LKR)
Forecast
variable
cost(LKR)
Forecasted sales
units per annum
Contributi
on(SP-VC)
Total
contribu
tion
Product type 1 300 100 40000 200 8000000
Product type 2 200 75 50000 125 6250000
Product type 3 250 90 75000 160 12000000
total 165000 26250000
Expected fixed cost 200000
Weighted average
contribution 159.0909091
Breakeven analysis 1257.142857
1258 units
Segment Sales
Contributi
on Total
Product type
1 304 200 60800
Product type
2 381 125 47625
Product type
3 571 160 91360
200000
Therefore,
BE=FC

Business Model Canvas
Healthy and Testy
Aged,
unhealthy,
anyone
under
special diet
recommenda
tion
High quality
nutritious food
and scheduled
delivery
Internal
transportation
and logistics
Nutritious
dishes,
scheduled
delivery, diet
plan Human resource,
food products,
quality
Food
Proces
sing
Increasing the
product verity
and
promotional
focus on
target market
segment
Relationship
with
consumers
and suppliers
Suppliers,
Retailers
19537500 5.6% increment of ROI in each year,
Increase net assists by 20% in next 5 years

Risk and Mitigation Strategy
Potential Risk Likelihood of
occurrence
Impact Mitigation strategies
High Supplier demand High High Increase the negotiation
offerings
Poor transportation
service
Moderate High Finding alternative
transportation
Low consumer
awareness
Low Low Innovative marketing
and promotional
strategy
Legal and political
issues
Moderate High Maintaining good
relationship with
government

Conclusion
Special food service within the
metropolitan market of Colombo, Sri
Lanka
Throughout the process the aim and
the USP of the business should be
prioritise by each employee of the
organisation.

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