BM564 Enterprise and Entrepreneurship PR1: Presentation

This presentation is about a sustainable business plan for organic food products in BM564 Enterprise and Entrepreneurship PR1. It covers the motivation for the business, the process of idea generation, feasibility studies, product details, potential market opportunities, attractiveness of the industry, and vision for the business.

BM564 Enterprise and
Entrepreneurship PR1: Presentation

Table of Contents
 Introduction
 Motivation for Business
 Process of Generation of Idea
 Feasibility Studies
 Details of Products
 Potential Market Opportunities
 Attractiveness of the Industry
 Vision for The Business
 Conclusion

Introduction
 The enterprise refers to a business or a company. Entrepreneurship is the
function by which a business is set up by undertaking all the financial risks
for the purpose of earning profits.
 The current presentation will be based on a sustainable business plan. The
idea on which the business will be established is organic food product.
 This presentation will include motivation for the business and the process
that is followed for the generation of idea.
 Further feasibility studies, product details, potential market opportunities,
reasons for being attracted in the particular industry and vision for the
business will be included.

Motivation for Business
 The motivation for choosing to open up a food store named Eat Healthy
in UK comes from the increasing consciousness of consumers in the
market of UK towards eating healthy and staying healthy.
 In the recent years the growth in the food industry specifically organic
element of the industry has seen a constant rise making it more
attractive to start a business.
 Seeing the people of society stressed about their health issues gives the
motivation to the company to launch its products that are 100%
organic, tasty, with no added harmful preservatives and colours.

Process of Generation of Idea
Identification
of Problem
Evaluation of
Problem
Market
Research
Listing the
Solutions
Research of
Competition and
Execution

Feasibility Studies
Product
Feasibility
Economic
Feasibility
Technical
Feasibility
Legal Feasibility Operational
Feasibility

Continued...
Budget and Financial Feasibility
Expenses Amount (in pounds)
Administration Expenses 2300
Salaries 10000
Marketing And Selling Expense 12500
Market Analysis Expenses 3000
Technical Resources Expenses 6000
Security Evaluation Expenses 2500
Monitoring Performance 1500
Utility Bills 3500
Supervisory Expense 6000
Total expenses 47300

Details of Products
 The products of the Eat Healthy will be cent percent organic products
that will be free from added colours and preservatives.
 Company’s products will aim at offering the society taste with no
synthetic colours.
 Products will be made from the raw materials that are grown on soil
which uses no such substances that are prohibited.
 Further the genetically modified components will not be used.
 There are a number of products like noodles, snacks, sauces, fruit bars,
candies, dried fruits, gluten free cookies, etc. will be produced.

Potential Market Opportunities
Swot Analysis
Strengths Weaknesses
The strengths of the business are its
organic and tasty products that have
high potential of attracting maximum
number of customers.
Weakness of the company is the
existence of high competition in the
market.
Opportunities Threat
Opportunities for the company are
further development in its products
making them tastier and healthier, also
new varieties in products can be
explored.
Threat for the company is increase in
the raw material prices creating it
difficult for it to have high profits in
its initial years.

Continued...
STP Analysis
 Segmentation: The segments selected are demographics and
psychographic. Demographic is selected as the product is age based and
psychographic as the products are for those people who possess a mind-
set that is concerned towards leading a healthy life.
 Targeting: Targeted market audience is people belonging to age range
of 20+ as these are the ones who are most concerned about their health.
 Positioning: The company positions its products as economic and
health based food products.

Continued...
Political Factors Economic Factors Social Factors
Technological
Factors Legal Factors Environmental
Factors

Continued...
Product Price
Place Promotion
Marketing
Mix

Attractiveness of the Industry
Competition in the
Industry
Threat of New
Entrants
Power of Suppliers
Power of
Consumers
Threat of
Substitutes
Porters’ Five
Competitive Forces

Vision for The Business
 In a long run the vision of the business is to help people in living
healthy life, achieve a growth rate of 5% each year and have maximum
market share.
 The ultimate aim is creating a brand value in the market of United
Kingdom.

Conclusion
 On the basis of the presentation it has been cleared that enterprise an
another term for business or company.
 The activity following which a business gets established is known as
entrepreneurship.
 The presentation has covered the motivation and the process by which
business idea of ‘Eat Healthy’ was generated.
 All the feasibility studies conducted are covered in the presentation.
 Further topics like potential market opportunities and attractive features
of the particular industry and vision of Eat Healthy has been discussed.

References
 Scifres, E. L. and et.al., 2021. Academic motivation and the undergraduate
business major. Journal of Education for Business. 96(8). pp.510-515.
 Ahmadi, S., Jansen, J. J. and Eggers, J. P., 2022. Using stretch goals for idea
generation among employees: One size does not fit all!. Organization
Science. 33(2). pp.671-687.
 Greiner, D., 2020. The basics of idea generation. Productivity Press.
 McKeever, M. P., 2018. How to write a business plan. Nolo.
 Jukova, E. E. and et.al., 2019. Planning a new business: typical mistakes of a
business plan in the service sector. Journal of Environmental Management &
Tourism. 10(3 (34)). pp.441-447.
 Han, S. and Kang, E., 2020. The marketing strategy to stimulate customer's
interest in art-gallery business plan. Journal of Distribution Science. 18(8).
pp.47-54.