Culture Cuisine: Business Plan for a Startup Restaurant in Australia

Entrepeneurship
(Student Name)

Entrepreneurship 1
Executive Summary
Culture Cuisine is one of the startup businesses that will be introduce in Australia. It is based on
authentic food that will be delivering according to different culture. It is one of the innovative
concepts and idea in restaurant that will attract maximum number of consumers the market of
Australia will provide an opportunity to the restaurant to earn maximum revenue. However, it is
also required to analyze competition in the market to compete them efficiently. Culture Cuisine
will cater variety of services to their consumers. The target market will be young and old
generation therefore, various activities will be adopted by the restaurant to attract maximum
number of consumers efficiently.

Entrepreneurship 2
Table of Contents
Executive Summary.........................................................................................................................1
1. Introduction..............................................................................................................................3
2. Business Model Canvas............................................................................................................3
3. Market Plan..............................................................................................................................5
3.1. Size of the Market.............................................................................................................5
3.2. Analysis of Industry and Competition involved...............................................................6
3.3. Trends................................................................................................................................6
3.4. Market Segmentation........................................................................................................6
3.5. Targeted Consumers.........................................................................................................7
3.6. Major Competitors............................................................................................................7
3.7. Location of Culture Cuisine..............................................................................................7
4. Operation and Technology.......................................................................................................7
4.1. Options for Developing Technology.................................................................................7
4.2. Impact of Change in Technology......................................................................................8
4.3. Options for Producing the Product....................................................................................8
4.4. Option of Sales and Distribution.......................................................................................8
4.5. Resources Required...........................................................................................................8
4.6. Laws and Regulation related to business..........................................................................8
4.7. Moral or Ethical Issues.....................................................................................................8

Entrepreneurship 3
5. Human Resources.....................................................................................................................9
5.1. Requirement of technical and management experience....................................................9
5.2. Owner and its Role............................................................................................................9
5.3. Ownership Structure.......................................................................................................10
5.4. Manpower Requirement..................................................................................................10
5.5. Growth Strategy of Culture Cuisine................................................................................10
6. Finance...................................................................................................................................11
6.1. Estimated sales of the Culture Cuisine are explained below: In $00..............................11
6.2. Cost.................................................................................................................................11
6.3. Estimated Profits.............................................................................................................11
6.4. Sources of Financing.......................................................................................................11
7. Conclusion..............................................................................................................................11
8. References..............................................................................................................................12
9. Appendices.............................................................................................................................14
9.1. Appendix 1......................................................................................................................14
9.2. Appendix 2......................................................................................................................15

Entrepreneurship 4
1. Introduction
In the recent scenario, the market is full with lots of opportunities and threats. Most of the
companies have grabbed such opportunities that support them to grow in the market. Culture
Cuisine is one of the small start-up restaurants that will be introduce in Australia. Culture
Cuisine will represent all the culture at one place that will give new picture to the consumers.
Costumes will be also providing for the consumers to make them feel different experience in the
restaurant. Entire world cover with different culture, representing such different culture at one
place will create innovative concept in the restaurant. Australia. While entering in the new
market, the restaurant is required to prepare proper business plan that will help them to entre in
the new market more efficiently.
In the following part there will be detailed analysis of the market with product or services that
will be delivered to the consumers. The main objective of this report is to analyze business
canvas and its essential elements. Along with it, operational, human resources as well as
marketing plan will be outlined that is required to run the business.
2. Business Model Canvas
Business model will help the Culture Cuisine in providing conceptual strategy execution s well
as the alignment of the strategies to the process of business efficiently. It will provide logical
insight about the methods as well as procedures that Culture Cuisine can use to create value to
the consumers. The business of Culture Cuisine is explained in below points:

Entrepreneurship 5
Key Activities
Preparing
and serving
quality food
Generating
employment
Promotional
and
Marketing
Activities
Participatin
g in social
services
Key
Partnerships
Suppliers
Other
Retailers
Government
Grocery
Owners
Wholesalers
Managers
Other
Commercial
Equipment’s
Customer
Relationship
The food
will be
provided at
nominalpri
ce
Platform f
feedback
will be
provided to
the
consumers
to share
their
experience
and issue
or any
concern
It the food
quality is
not up to
the mark
as well as
does not
comply
with the
food
quality
standards
Value Propositions
Will provide
confortable
environment
to the
consumers
that will
make them
feel of their
own culture
Home
delivery will
be provided
to the
consumers
Majorly
Predilection
will be given
to the quality
Ecological –
utensils will
be used in
the
restaurant
Customers
Segment
Children
between
the age to
group of 7
to 12
years
All
teenagers
and elders
people
will be
warmed
welcome
by the
restaurant
Yong
people
will be the
main
target
consumers
for the
restaurant
Channels Key Resources