Business Plan: Culture Cuisine - An Entrepreneurship Venture in AU

This report presents a business model and plan for Culture Cuisine, a startup restaurant in Australia focusing on delivering authentic cultural food experiences. It includes a business model canvas outlining key activities, partnerships, customer relationships, and revenue streams. The market analysis covers the size of the Australian market, industry competition, current trends, market segmentation, target consumers, and key competitors. Operational and technological aspects are discussed, including technology development, production options, and sales and distribution strategies. The report also addresses human resources requirements, ownership structure, and growth strategies. Finally, it provides a financial overview, including estimated sales, costs, profits, and sources of financing. The document is contributed by a student and available on Desklib, a platform offering study tools and resources for students.

Entrepeneurship
(Student Name)

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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.

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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

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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

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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:

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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

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Home delivery Service will be
also provided to the consumers
Food outlet will be provided in
the crowded place
Online webpage where the
facilities of the online ordering
food products can be
commenced speeding up the
process of lunch and dinning
then the
consumers
will be
provided
an option
to change
Equipment’s required in cooking
Capital
Employees (Cook, Servers and
waiters, Cleaning Staff)
Suppliers
Brand and Patent
Kitchen and Utensils
Cost Structure
Salaries
Store Maintenance
Equipment’s
Building Rent
Ingredients
Freights
Taxes
Marketing Cost
Salaries
Logistics and Supply chain
Revenue Streams
In-store Sales
Cash Payment
Advertisement and Promotion
Web-Based Sales
Credit or Debit Cards
3. Market Plan
3.1. Size of the Market
The size of Australian market is huge. The country is considered as sixth largest country in the
world. The economy of the Australia is the largest mixed market economy with the GDP of

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AUS$ 1.69Trillion. The GDP of the country is one of the highest of the entire countries as well
as services take a major part in it with 70% of the GDP. Australia is suggesting many
opportunities to entre its market for foreign companies in huge performing sectors such as food
and beverages.
3.2. Analysis of Industry and Competition involved
 Industry Analysis: the food and beverages industry in Australia represent tremendous
growth over the past five years 2019-2020, as Australian people are keen for tasty foods
and beverages. The people of Australia are considering in foodie people that make them
force to try innovative food in the market. The consumers are attracted in the roots and
taste of the products. The revenue in such industry is estimated to increase by 2.7% over
the five years through 2019-20, to reach $5.0 billion. It comprised estimated evolution of
4.2% in the year 2015-16 (Hallak et al., 2018).
(Source: Preston, 2017)
 Competition in the Industry: there are more than 40000 cafes, restaurants as well as
catering business that are operating in Australia. Since there were only 36,500 of such
businesses in the year 2013. It represent that the industry was grown with 25% over the
five years. Therefore, the country involve with the great competition that will create

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biggest challenge for Culture Cuisine. The huge demand and craving of consumers for
foods attract new restaurants to entre in such market efficiently.
3.3. Trends
In the recent scenario, most of the people are switching towards healthy foods. They prefer to eat
healthy with tasty food that will help in maintaining their lifestyle. Proper diet char is followed
by them to make their body fit. It affected the industry at greaterlevel. The junk food stalls now
converted into healthy food to attract the consumers. It increases the level of competition among
the consumers at greater level.
3.4. Market Segmentation
Culture Cuisine will target their segment their market on the basis of demographic and behavior.
Demographic is majorly focused on the age, gender, income level of the consumers and behavior
is based on the nature and preference of the consumers. Therefore, according to the demographic
analysis, the average people that prefer to visit new restaurants are between the ages of 14-40
years with an average income of earning is between $20000 to $500000. While analyzing the
behavioralsegmentation, most of the people in Australia are switching towards healthy lifestyle.
3.5. Targeted Consumers
The targeted consumers of Culture Cuisine will be young generation of the consumers between
the ages of 15 to 36 due to the main reason. Such people has great spending power as at this
particular time of personsuchpeople are free from ay responsibilities that make them free to
spend amount on their enjoyment in an effective manner and old generation will be also the
targeted consumers for the restaurant due to authentic food will be loved by them that will make
them mesmerizing. Culture Cuisine will target both genders males and females for their business.
The price of the products will be imposing normally to target middle and high class people. It
will help in expanding the range of targeting consumers in an effective and efficient manner.
Culture Cuisine will also target health conscious people by serving them authentic cultural food
with full of healthy vegetables and fruits (Ray, 2018).

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Age Yon and Old generation between the age of 15
to 36 and more than 50 years
Income Between the average income of $20000 to
$50000
Gender Both Men and Women
Lifestyle Health conscious people will be the target
consumers
Religion Cover all type of religion
3.6. Major Competitors
The existing and top restaurants such as Quay, Attica, and Marque will create huge competition
to the Culture Cuisine at greater level. They have set up the brand image in the market through
offering and delivering quality products to its consumers that made them competitive in the
market. The marketing strategies of such competitor are also effective that attract maximum
number of consumers effectively (George, Corbishley, Khayesi, Haas, and Tihanyi, 2016).
3.7. Location of Culture Cuisine
Culture Cuisine will locate near beach to make the consumers relax and can able to enjoy more
efficiently. It is expected that more than 20 people in the afternoon will visit Culture Cuisine and
more population is expended to visit in the evening and night (De Villiers, Rouse, and Kerr,
2016).

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4. Operation and Technology
4.1. Options for Developing Technology
The involvement of technology in restaurant is low. Therefore, Culture Cuisine will give
subcontract to the other individual to develop required technology in the restaurant. The
restaurant will provide the service of ordering food from tablet to the consumers as well as they
can also track their order how much time it will take. It will enhance the service quality and
speed up the services of Culture Cuisine. Chef will receive order from tabs that will make them
aware about the food ordered by consumers rather than wait for waiter to come with the slip of
orders. Such technology will also make the order more clear (Kuada, 2015).
4.2. Impact of Change in Technology
Introduction of Self-order Kiosks gives new market and face to the restaurants. It is appreciated
across Australia at greater level. Most of the restaurants are using such feature in their business
to make their restaurant more competitive in nature in the market. Furthermore, the online order
provides new opportunities to the restaurants to target their consumers efficiently. Therefore,
Culture Cuisine can use such technology in their business to make their restaurant unique and
competitive in the market. it will help in enhancing its service in the market and can able to
satisfy more (Gu, Zhang, Vaz, and Mukwereza, 2016).
4.3. Options for Producing the Product
In-house option will be adopted by Culture Cuisine to set up their business in the new market.
The employees will be hired by Culture Cuisine to produce the product and serve it to the
consumers. restaurant is one of the own development business that does not required any help
from outsiders as huge amount is not required in setting up such kind of business. Therefore,
Culture Cuisine will be whole and sole manage by the individual person to achieve maximum
profit from the market.
4.4. Option of Sales and Distribution
Culture Cuisine will set up its own small outlet to serve their product. In-house option will be
adopted by the consumers to target their consumers Culture Cuisine will have direct interaction

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with its consumers that make them more competitive in the marker. Al kind of services will be
proved by Culture Cuisine itself to their consumers to make its business more competitive in the
market (Ofori, 2015).
4.5. Resources Required
The resources that are required for developing the products are skills of chef, who will cook the
food, raw material that will be used as ingredient, suppliers who will supply required ingredients
for preparing food and basic equipment such as table, stove, utensils and crockery in which he
food will be served (Sezgin, and Sanlier, 2019).
4.6. Laws and Regulation related to business
The restaurant will require taking permission from the local authority to open their profit making
business in particular place. The restaurant will be required to register their business under
Workplace Health and Safety Act, 2011 (Cth) in which Culture Cuisine is require to ensure that
it will make the environment healthy for the consumers as well as for employees. Culture
Cuisine will also require taking Tax Fie Number with the name of its registered name as well as
require opening separate business bank account in Australia (David, and David, 2016).
4.7. Moral or Ethical Issues
 The problem of discrimination related to the employees can be occurring in the
workplace. Working hours more than 8 hours per day can increase level of irritation
among the employees.
 While accepting online order, Culture Cuisine can face the issue of hacking of their dada
and security. It can create biggest challenge for the restaurant to cope up from such
challenges.
 Violation of copyright can create issue for the Culture Cuisine at greater level. due to free
flow of information on the internet, the plagiarism and copyright violation can be the
continual issue for Culture Cuisine (Ansoff, et.al., 2019).