Detailed Business Plan Report: Australian Fresh Food Restaurant

This report presents a detailed business plan for an Australian fresh food restaurant. It begins with an executive summary and introduction, outlining the business details, including its location in Sydney, Australia. The report then delves into market and industry analysis, competitor analysis, and marketing and pricing strategies, including cost-plus, competitive, value-based, price skimming, and penetration pricing. An operations plan is provided, detailing how products and services will be sold and distributed. A SWOT analysis examines the restaurant's strengths, weaknesses, opportunities, and threats. Financial requirements, including funding sources and budget allocation for operations and marketing, are also covered. The report concludes by summarizing the key aspects of the business plan and emphasizing its importance for starting a new restaurant. The report is a valuable resource for understanding the elements of a business plan in the context of the Australian restaurant industry.

Portfolio Business
Plan

Executive summary
In the below report there is a discussion of the business plan. In which there is an introduction of
a restaurant that is Australian food. This report will contain of Market and Industry Analysis,
Competitor Analysis, Marketing and Pricing Strategies, Operations Plan and Financial
Requirements.

Contents
Executive summary.........................................................................................................................2
INTRODUCTION...........................................................................................................................4
Business details............................................................................................................................4
Location.......................................................................................................................................5
Market and Industry Analysis......................................................................................................5
Competitor Analysis....................................................................................................................6
Marketing and Pricing Strategies.................................................................................................7
Operations Plan............................................................................................................................8
SWOT Analysis...........................................................................................................................9
Financial Requirements.............................................................................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................12
Appendices....................................................................................................................................13
BUDGET.......................................................................................................................................13

INTRODUCTION
Business plan is the plan that is in written form of document that state about the details
that why and how the business will start. As it defines the start-up that termed all the ideas that
how the company will going to accomplished their task as effectively. Business plan is
considered as mainly a written roadmap from the business from marketing, functional and
financial sections. It will also influence various investment before a business that has established
a proved track a record (Rabrenović, Mitrović, and Kovačević, 2020). In this report there is an
introduction of the business plan that is started as a Cuisine business in Australia as in this
company the work is of supplying of the food facilities to their consumers or guest. In this report
there is the discussion about the business plan that is being made by such Cuisine business.
TASK
Business details
The business plan is the plan that will be continued with their terms by which there is the
terms of the sources as relates to the new start-up business orientation. It will includes various
courses of actions and planning like planning of the market situation and type of business to start
or where to start it. Catering business is now a very famous business which is being starting by
many of the people. As it is mostly depended on this customer choices and their demands and
needs. The name of a business which is starting is “Australian Fresh food”. This is considered to
be the biggest restaurant of Australia (Kock, and et.al., 2020). It will provide food of Australia
that is being provided to the consumers in effective way. The company will use high quality of
products and facilities to the consumers will get influenced towards the brand. This could be like
by consumers because in Australia as there is no other brand like this and it will be liked by the
consumers.

Location
This restaurant will be made in the city of Australia that is called Sydney. The products
and facilities of business will create the food of high quality so that consumers or visitors will be
get influenced by the quality and can comes again to have it (Caiati, Rasouli, and Timmermans,
2020). This place is very beautiful and by having this restaurant their consumers will get more
attracted.
Market and Industry Analysis
A market analysis refers to the term of the industry analysis that will relates to an element
of the business plan that will utilised to authorise the profitable viability of the business. On the
other side, an industry analysis authorises the presence of the planned chance of the market
analysis that authorises the actuality of the commercial market for the business products or
facilities of the restaurant (Sarnataro, Barbati, and Greco, 2020). It has been discussed that
cuisine is the business that provides facilities of food to the events and the positions to the
consumers. It can be trade as per individual or more than on the basis of one individual.

Competitor Analysis
Competitive analysis can be prepared in the business by considering sort of competitors
that are being provided things in business. Competitors of the business will be flashes of
Melbourne, Saint Restaurant Townsville etc. as these are the restaurant that are giving
comparable types of products and facilities to the consumers. Branding of the business will be by
the visual descriptions and core content (van der Werff, 2021). Value schemes can be done by
solving issues of the consumers in the restaurant that concentrates on the problems that are being
handled by the consumers so that they could not face any issues. Restaurant managers will try to
take the views from the side of consumers so that they could share their issues with them and try
to enhance their quality and facilities. Then business will more concentrates on the online
delivery of the facilities. They will try to present their products on the social media so that more
consumer will be influenced by their quality. It will help them in maximising their involvement
with the consumers and try to solve their issues. There are various challengers who are making
publicity by various means.

Marketing and Pricing Strategies
The business will concentrates on the development of the marketing strategies and pricing
strategies that will helps them in being competitor with other competitors in the market place. As
in context of this business plan, the investigator is introducing Australian food to develop an
opportunity for the business (Sampath, and et.al.,2021). As they are offering their facilities in the
Sydney of Australia.
Marketing and the pricing strategy will termed as the technique and the method companies
use to price their products or facilities. As almost all the business large or small and the base of
the cost of the terms of their products and facilities on the production, labour and publicity
expenses and then it will add on the certain percentage so they can make the profit. There are
various diverse the pricing plan of the actions like the penetration of the pricing, price skimming,
discount pricing, product life cycle pricing and even competitive pricing that are as follows:
 Cost plus pricing : It refers to the simply in evaluating the costs and the add that mark up
the cost of the values in the prices. It refers to define the following terms and the issues of
the pricing of the actions of the services of the facilities.
 Competitive pricing : By setting the cost of the price that are based on what the
cooperation responsibilities in the business. The marketing plan of action will relates to
specialise terms and the cost of the value in the business as effectively.
 Value based pricing : By setting the cost of the price that are based on how much the
consumers that believes what the selling is the worth in the restaurant in the business
(Tokman, Mousa, and Dickson, 2020). In the business it will relates to the orientation of
the manner that will relates to the terms in the restaurant with the manner.
 Price skimming : By setting the high price of the values and involves the valuation that
will refers to the market that changes. It will refers to the pricing terms and he value of
the cost in the manner of the orientation of the business as per to the restaurant.

 Penetration pricing : By setting the low cost of the price to enter of the competitive
market and it will raise the terms of the business as effectively in the business (Elwood,
and et.al.,2020). It relates to the various section in the business that have the positive
impact on the several issues in the business.
Operations Plan
The operating plan is the plan in which there is the information relates to the competitor’s
analysis and depiction of the how facilities and products will be sold to the consumers and how
they can be distributed. Competitors can be considered by their strength and weaknesses. The
strength of this restaurant of the competitors will be that they distribute their quality of products
by online and make accessible products and facilities online (Mohammadi, 2020). There is the
procedure of determining the products and services by digital platforms and also at the time of
Covid 19 pandemic, restaurant have formed this as opportunity to provide consumer the facilities
as towards to their products and services.
 By identifying the purpose of the competitors it will be easy for all the competitors of the
business to phrase the operational plan. In the context with this Australian fresh food
business, its challengers will be flashes of Melbourne, Saint Restaurant Townsville etc. as
they are also selling same sort of dishes and cuisine facilities to their visitors and the
consumers with remarkable tastes.
 By ensuring the competitive plan of action that is being utilised in the business to get help
their products and facilities. These competitors are utilising the social media plan of
action to influence consumers, then they do promotions and search engine optimisation to
promote their brand.

Hence, this is considered to be the market analysis that is being declared in this operating plan.
As there might be more individuals who are more related with the business.
SWOT Analysis
As there can be many of the factors that will affect the cost of the business these factors are
furniture and supply meals, menu choices and service charges etc. and there is the SWOT
analysis of cuisine market and hospitality industry that are as follows
 Strength : As there are various strengths of cuisine business that is it will not offer
outdoor cuisine facilities alone but it takes by consultancy facilities and training and
chargeable facilities (Marconi, and Favi, 2020). It means that individuals desire that
shopper who provides variability of facilities and quality of products.
 Weakness : The key weakness of this business is the challenges of employing and
keeping the best chefs in the restaurants. As if chef is not fine then food will also be not
good then this will inevitably results in not influencing of the consumer as towards their
brand. Most of the high demand’s cooks are being employed in high pay quantity.
 Opportunity : The opportunities for the business will be not measured. The hospitality
industry have many opportunities as they provide online food delivery services. Customer
can directly buy from their restaurant and it will be resulted in maximising of their
consumer base. And on the other side the investor can get high returns on their
investments. It have the consistent manner in the business to contained the sort of the
values that will be effectively consider the thought in business as in the context to the
restaurant.
 Threats : Threats for the industry will be that there are sort of quality of facilities that is
being delivered in the Australia to consumers. They are attractive as more threats for the
business. They will become threat to their business. As because theses challengers will
provide variety of products and facilities to the consumers. The consumers will relates to
the manner of the business as effectively.

Financial Requirements
The finance and funding for the business that will be by family and friends or the other
financial institutions. Then owner will take funds from the banks and stockholders will be funded
in the business. Hence, it will be resulted in gaining of the money in the business as effectively.
The amount will be capitalised in the employing procedure, functional or operational procedure
and in the marketing procedure that will be all mentioned in the budget (Todri, and Scalera,
2020). The budget and the cost of the terms that will have the major course of the economical
and the financial control as over to the nature in the business. The budget will be in Appendices.
CONCLUSION
From the above report it has been concluded that, business plan is most essential document
that is being made by the managers and the executive who is working to start the new company
to accumulate and plan of the actions that are all mention in the source of the information that are
being desirable in the company. In this above report there is an overview of Cuisine Company
for where the funds are being increased by some government support and some internal or

external sources of the economics. Then marketing plan of actions such as targeting market and
product mix will be accompanied by the marketing executives in respect to encourage their
products and facilities.

REFERENCES
Books and Journals
Rabrenović, M.D., Mitrović, R. and Kovačević, B., 2020. The relationship between strategic
management and public relations and their implications for financial
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Kock, A., and et.al., 2020. Project portfolio management information systems’ positive influence
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Caiati, V., Rasouli, S. and Timmermans, H., 2020. Bundling, pricing schemes and extra features
preferences for mobility as a service: Sequential portfolio choice
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Sarnataro, M., Barbati, M. and Greco, S., 2020. A portfolio approach for the selection and the
timing of urban planning projects. Socio-Economic Planning Sciences, p.100908.
van der Werff, N., 2021. Enabling informed decision-making in strategic portfolio management:
A human centered approach to supportive tool design.
Sampath, S., and et.al.,2021. A generalized decision support framework for large‐scale project
portfolio decisions. Decision Sciences.
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Elwood, S., and et.al.,2020, October. Facilitating Standards to Outcomes through Service to
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Association for the Advancement of Computing in Education (AACE).
Mohammadi, S., Book Review: Planning Language Courses: Principles and Procedures: RELC
New Portfolio Series 3.
Marconi, M. and Favi, C., 2020. Eco-design teaching initiative within a manufacturing company
based on LCA analysis of company product portfolio. Journal of Cleaner
Production, 242, p.118424.
Todri, A. and Scalera, F.R., 2020. A Delta Normal Approach for Modelling Risk Forecasting of
Currency Portfolio: The Case of Albanian Agro Exporters. International Journal of
Agricultural and Environmental Information Systems (IJAEIS). 11(4). pp.55-68.