Key Processes and Business Processes in a Growing Company

Running head: ENTREPRENEURSHIP
Entrepreneurship
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ENTREPRENEURSHIP
Table of Contents
1. Introduction............................................................................................................................3
2. Business Model Canvas.........................................................................................................4
i. Customer Segments.............................................................................................................4
ii. Value Proposition...............................................................................................................5
iii. Customer Relationships....................................................................................................5
iv. Channels............................................................................................................................6
v. Key Activities.....................................................................................................................8
vi. Key Resources...................................................................................................................8
vii. Key Partners.....................................................................................................................9
vii. Revenue Structure............................................................................................................9
ix. Cost structure..................................................................................................................10
3. Planning................................................................................................................................11
3.1. Market Analysis............................................................................................................12
3.2. Operations and Technology..........................................................................................13
3.3. Human Resources..........................................................................................................14
3.4. Finance..........................................................................................................................14
i. Profit and Loss statement (P/L account).......................................................................14
ii. Cash Flow Statement...................................................................................................15
iii. Balance Sheet..............................................................................................................16
iv. Personnel Plan.............................................................................................................17
4. Conclusions..........................................................................................................................17
5. References............................................................................................................................18
6.Bibliography..........................................................................................................................20
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1. Introduction
At present, the popularity of organic foods is found to be increasing on a wider scale. The
consumers are gaining confidence to purchase them more than the conventional foods despite
the fact that they need to pay a higher amount of money, especially in the Australian food
market. Since the customer now-a-days are ready to even pay an additional amount of money
to consume within an environment-friendly environment, the organic restaurants are
considered to be an immensely profitable option. It has also been observed that to have a
meal in the green restaurant, the customers are willing to pay around 10% more.
Contextually, the organic agricultural observations are responsible for protecting the
environmental issues globally, thereby maintaining a sustainable atmosphere in the long run.
The qualified organic food by law is committed towards having less of unpleasant elements,
which in turn, makes the organic food immensely delicious and attractive as compared to the
conventional food items (Lewin, 2019).
In the current scenario, the restaurants are found to possess an opportunity to choose from an
enormous and assorted range of organic food products which have been adequately certified.
The chefs who are specialized in preparing organic food also possess the potential to access
varied kinds of organic fruits as well as other organic products. Since Australian people are
seen to be indulged and conscious about organic food, therefore, planning for an organic
restaurant named Vegan café which is to be introduced at the central area of Melbourne by
the end of the next year. Although the center of Melbourne is congested with various types of
coffee, fast food stores as well as bakery shops, the organic restaurant will be a unique option
to start with. The foremost strength of this restaurant will be the sale of only fresh organic
food being bought directly from the farmers, who cultivate in a sterilized way considering the
involvement of highly skilful chefs. The primary goal of this restaurant would be to keep the
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ENTREPRENEURSHIP
people healthy by serving them with eco-friendly dishes and by emphasizing the context of
protecting the environmental aspects.
2. Business Model Canvas
i. Customer Segments
Satisfying customers need is considered to be the crucial element for building up the repeated
purchase. One of the crucial challenges faced by the restaurant industries in today’s world is
to provide quality food as it is the most fundamental element for restaurant experience which
is not only persuasive for the customers but can also prove to be a strong threat for the
business rivals. Providing superior quality of food is the most exceptional manner, in which
full advantage of the success of the restaurant business can be experienced. A remarkable
change within the food industry is that the customers are always ready to pay more for fresh
and superior-quality foods. According to the global strategic business report, Australian
customers preferred eating organic food. Therefore, the market is considered to be improving
with the initiative of catering to the needs of the people for organic food. Customer’s
emotional reaction to the organic food menu poses a significant influence on market
penetration (Gagić, Erdeji, Mikšić, & Petrović, 2015). Therefore, Vegan Café undergoes
varied ranges of organic items for the breakfast, lunch as well as beverages at a relatively
cheaper price
Breakfast (Until 1 pm) Price Lunch Price Beverages Price
Onion Porridge with green salad $ 6 Mushroom sandwich $ 8 Green Smoothie $ 4
Gluten free granola $ 7 Black bean burger $ 6 Sky sodas $ 3.5
Fruit salald $ 5 Gluten free pizza $ 9 Planet juice $ 2.5
Eggs toast $ 3 Soup and Salad $ 6
Sandwich with spinach $ 2 Vegan Lasagne $ 8
Quich $ 7
Menu of Vegan Café
Table 1: Projected Menu
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