Sustainable Business Plan for a New Restaurant in Office Premises

This report discusses a sustainable business plan for a new restaurant in office premises, including customers, competitors, skill analysis, projected profit and loss, sources of funds, plans for obtaining resources, organisational type, and management information system.

Sustainable Business Plan

Contents
INTRODUCTION...........................................................................................................................3
TASK...............................................................................................................................................3
Proposed Future Business............................................................................................................3
Customers of organisation...........................................................................................................4
Competitors..................................................................................................................................4
Skill analysis................................................................................................................................4
Projected 2-year profit and loss account and proposed 2 years’ cash flow forecasts..................5
Sources of Funds..........................................................................................................................6
Plans for obtaining resources.......................................................................................................7
Organisational type and its management information system.....................................................7
Vision of business idea................................................................................................................8
CONCLUSION................................................................................................................................9
REFERENCES..............................................................................................................................10

INTRODUCTION
A business is known organisation that undertakes certain activities or functions undertaken
by the owner of the business. Business plan is a that formulated idea which contains documents
and other details that are regarded with the idea of new business venture that is idea or a thought
about the future goals and objectives and also future vision along with details that are important
and relevant to marketing, positioning of cash and other finances of the business (Barbieri and
Santos, 2020). All the duties and responsibility are undertaken by the owner of these different
functions and operations of business. In this report, there is discussion about the business plan
that involves opening up of new restaurant in office along with its competitors, costumers, and
explanation about skills analysis, sources are also discussed within this report.
TASK
Proposed Future Business
The future business plan that is proposed in this report is the introduction of new
restaurant in office premises. With the growing technology and the changes and advancements
that are taking place in the environment of business, office premises need restaurants. The other
key and important products of restaurant include snacks, pasta, pizza, tea, sandwiches, donuts
and many other bakery food items and products (He and Ortiz, 2021). The business organisation
provides such food great food products and cuisines of superior quality that will help business in
capturing a large market share in the office premises and its employees. This will help in
providing assistance and guidance to the respective restaurant in enhancement of productivity,
profits along with the efficiency and effectiveness in business organisation in a very short time.
The organisation needs to be innovative and creative culture within the office premises and the
restaurant by providing food and other bakery and different cuisines and other food products that
will be offered. IPR will also be implemented in the form of the copyrights, patents, trademarks
and many other rights that will help it in maintaining brand value in market (Rana and Ha-
Brookshire, 2018). The trademark looks for the quality, quantity along with design, branding and
other patents and rights that are associated with the business organisation.

Customers of organisation
The target customers in the market are the people who different cuisines and who are
loving food items from bakeries. People live for food and the love for the food items of bakeries
is unmatchable as of deserts and different cuisines and all or some intercontinental food items.
The customers are directly served with all food products and these people will come to Bakery
restaurant as the restaurant is interested in serving and satisfying customers (Hinrichs, 2020). The
food and other bakery products are brought and enjoyed by the people who love to try different
cuisines along with bakery’s other items of the organisation. For capturing a wide market, the
business organisation needs a support and guidance and will also promote its bakery and its
products with the help of different channels and modes of promotion an advertisement such as
social media marketing, digitalisation in its activities and many others.
Competitors
The competitors in the market are known as the other businesses organisations that sell
and trade same or similar products and services with the main aim of attaining profits. These
offer the homogeneous products and services in the market (Rane and Mishra, 2018). The
competitors are other cafeterias and restaurants of bakery restaurant offering similar coffee
products such other bakeries and other restaurant that offer and are same selling units. These
competitors try to gain competitive advantages from the market by various methods like pricing
and other ways. It provides this kind of cuisines at superior quality and at affordable cost
(Lawrence, Rasche and Kenny, 2019). Also the business needs to make effective strategies of
marketing and then it should be selling its products for easily attracting the customers with
maintaining customer loyalty and honesty within the business.
Skill analysis
There is need and requirement of a lot of skills for business idea in proposing and
handling the business. Skills required by the trained employees are as follows:
 Decision making is important for taking decisions in business organisation.
 Time management skill as food and different cuisines making and production and serving
should be done on proper time.
 Team coordination is required in all functions and operations functions of Bakery
restaurant and there should be complete coordination and cooperation.

The skill gap can be overcome with the help of clear authority and proper communication
(Lenssen and Smith, 2019). There should be clear and open authority with the duties and
responsibilities that will result in overcoming of problem.
Projected 2-year profit and loss account and proposed 2 years’ cash flow forecasts

Sources of Funds
Bakery restaurant is available with many different sources of funds for its business idea.
It can acquire its sources from friends, family and other sources and also from the market by
raising and collecting funds from market. These funds can also be personal funds and also some
of the owner’s personal savings. Loans and debt are yet another option available for it. It can get
its sources from the market (Long, 2020). These personal funds are very own funds that is sources
of finance from family, and friends and also some owner’s personal savings. Loans and debt can
be raised or collected by banks and different institutions that provides loans. Resources of funds
and finance can be raised with these debts and personal savings and also with the help of crowd
funding and business angels.
Plans for obtaining resources
It is important for bakery restaurant for developing effective and efficient plans for resource
management of business. Professional operational management should be taken into
consideration for strengthening and complete management of business tangible and intangible
resources (Plowden, 2020). It focuses on materials suppliers and even on bargaining that reduces
business costs. The total capital required by business will be 25000 GBP for its first sale. And
total capital of 20000 GBP will be required for launching the business idea of its start-up. Proper
utilisation of cash and capital and other resources will also be done in a great manner. these
resources are important and are needed for future growth and development of business in the
market.
Organisational type and its management information system
Bakery restaurant need to grow in an efficient and effective method in market in less time
with the use of important tools and techniques and strategies business in its development process
(Neumeyer and Santos, 2018). It plays an important role in a new start-up in concentrating on IR
applying for success. The following are explained of Bakery restaurant:
 Decision Support system: It involves information and technology for business growth
and development. This system will be assisting in decision making of Bakery restaurant.

It is necessary for organization to focus on decision support system to take and operate
significant decisions in organization.
 Management Information System: It is importantly approach facilitating organisation
with delivery of the best practices within the business. It is the key role in Bakery
restaurant to have complete support of it for enhancing and improving coordination and
cooperation between employees and team.
 Customer Relationship Management System: It concentrates on major aspects and
factors of the business development. It is effective software providing guidance to Bakery
restaurant with its offer of caramel coffee shake by maintaining relationship with
customers in market.
Vision of business idea
Bakery restaurant wants to provide food and all other unique and different cuisines, at
unique quality according to demands of market (Nigam, Benetti, and Mbarek, 2018). Bakery
restaurant want to maintain food and cuisines in the restaurants with its standard with the online
and offline modes for long term retention of customers.

CONCLUSION
It can be concluded from the above report that bakery restaurant is a business organisation that is
proposing new opening of restaurant in office. This report includes vision of business, skills
analysis, operational management of resources as well as customers and competitors. This report
also includes management information system.

REFERENCES
Books and Journals
Barbieri, R. and Santos, D.F.L., 2020. Sustainable business models and eco-innovation: A life cycle
assessment. Journal of Cleaner Production, 266, p.121954.
He, J. and Ortiz, J., 2021. Sustainable business modeling: The need for innovative design
thinking. Journal of Cleaner Production, 298, p.126751.
Hinrichs, J.F., 2020. Mongolia: Climate-Resilient and Sustainable Livestock Development Project.
Lawrence, J., Rasche, A. and Kenny, K., 2019. Sustainability as opportunity: Unilever’s sustainable living
plan. In Managing Sustainable Business (pp. 435-455). Springer, Dordrecht.
Lenssen, G.G. and Smith, N.C., 2019. Managing sustainable business. Brussels: Springer.
Long, T.B., 2020. Sustainable Business Strategies. In Decent Work and Economic Growth (pp. 975-985).
Cham: Springer International Publishing.
Neumeyer, X. and Santos, S.C., 2018. Sustainable business models, venture typologies, and
entrepreneurial ecosystems: A social network perspective. Journal of cleaner production, 172, pp.4565-
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Nigam, N., Benetti, C. and Mbarek, S., 2018. Can linking executive compensation to sustainability
performance lead to a sustainable business model? Evidence of implementation from enterprises around
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Plowden, B., 2020. Creating healthy streets for sustainable cities–delivering public health benefits through
redesigning London’s streets. Cities & health, 4(2), pp.156-161.
Rana, M.R.I. and Ha-Brookshire, J., 2018. New conceptual framework for fashion business ideation,
negotiation, and implementation undergraduate curricula for sustainable development. International
Journal of Fashion Design, Technology and Education.
Rane, S.B. and Mishra, N., 2018. Roadmap for business analytics implementation using DIPPS model for
sustainable business excellence: case studies from the multiple fields. International Journal of Business
Excellence, 15(3), pp.308-334.