Egg Station: Business Plan for Indian Kebab Restaurant in London

This report details a business plan for 'Egg Station,' an Indian restaurant concept in Central London, UK. The restaurant aims to offer a variety of kebab and egg-based dishes to attract a diverse customer base, including tourists. The plan outlines the mission to become a customer favorite, offering both vegetarian and non-vegetarian options. It includes a SWOT analysis, highlighting strengths like affordable pricing and diverse menu options, while addressing weaknesses such as high competition. The marketing strategy involves digital marketing and personal selling, with a focus on low prices and promotional offers to attract customers. The report also covers the restaurant's product offerings, including kebab rolls, meat balls, paneer dishes and sandwiches, and its location strategy to maximize customer reach. The plan sets objectives to gain customer base and achieve profit within a specified timeframe. The conclusion emphasizes the restaurant's potential to provide Indian food in London and the importance of cost control and effective pricing strategies.

le in attracting tourists as well. Also, it will be located at Central London UK. Moreover,
vegetarian taste will be included in it as well. (Cruz,
Egg Station
A business Plan is initiated of an Indian
restaurant as Egg station. It will provide variety
of non veg and veg dishes to customer. In non
veg it will be kebab rolls, meat balls, kebab rice
etc and in veg the dishes will be paneer rolls,
paneer tikka , sandwich etc. The restaurant will
offer delicious and nutritious dishes to people.
Mission- to become customer favorite Kebab
store
vision- to provide delicious Indian food items in
UK
objectives –
to gain 10 % customer base in 6 months
to earn profit of $1500 in 3 months.
The egg station is started with aim of offering
variety of dishes made of kebab and egg.
Besides that, it will also offer vegetarian
dishes to people. The purpose is to provide
Indian taste of kebab to people of UK. This
will enable in attracting tourists as well. Also,
it will be located at Central London UK.
Moreover, vegetarian taste will be included in
it as well. (Cruz, Thornton, and Haase, 2020).
SWOT analysis
Strength
 It is offering variety of Indian kebab dishes
to people
Weakness
 There are already many other Indian
restaurant in that area.
Opportunities
 The restaurant can expand in other
areas where most Indians live. It
will enable in gaining customer
and increasing sales
. Threat
 The can be threat of more entrants
which will result in rise in
competition.

Notes:
Aim- The main target of the Egg station is to influence awareness of kebab and Indian taste in minds by making
them cost-friendly.
Objective –
 to gain 10 % customer base in 6 months
 to earn profit of $1500 in 3 months.
Background - A business Plan is initiated of an Indian restaurant as Egg station. It will provide variety of non
veg and veg dishes to customer. In non veg it will be kebab rolls, meat balls, kebab rice etc and in veg the dishes
will be paneer rolls, paneer tikka , sandwich etc.
mission - to become customer favorite Kebab store
SWOT analysis
 strength- The food is offered at affordable prices.
 It contains both veg and non veg dishes with different combinations of it.
weakness
 The competition is high enough for egg station to survive.
opportunity
 Online home delivery can be provided to attract more customers
threat
 The business may not be successful due to its low pricing strategy
Marketing mix
product – in Egg station there will be variety of products which is offered to people in both non veg and veg
category.
price- in order to attract more people and generate high revenue egg station will offer products at low prices.
place- the restaurant will be located at Central London. This will help in attracing more people as it is crowded
area.
promotion – Egg station will promote it through digital marketing. In this social media will be used such as
Facebook Twitter Instagram etc to promote food dishes.
cost control- cost will be controlled by measuring expenses with profit earned.
target market- they will all people of UK.
conclusion - It can be summarized that poster is about of an Indian restaurant business is started in UK to
provide taste of kebab rolls and various other dishes at affordable prices. The restaurant will be located at
Central London where large number of people is attracted. Moreover, at low prices these food items will be
provided
REFERENCES
Promotion- it is important to do promotion of
business to create awareness within people. Thus,
egg station will promote it through digital
marketing. In this social media will be used such
as Facebook Twitter Instagram etc to promote
food dishes. Also, personal selling will be done in
which discount and offers will be given to first
time customer.
Product- here, there are various types of
products which is offered to people in both non
veg and veg category. In non veg kebab rolls,
meat balls etc whereas in veg paneer rolls,
sandwich will be products offered. Also,
services given is of home delivery.
Place- it is necessary to decide place where
product is easily available to purchase. Thus,
egg station restaurant will be located at Central
London where it will be convenient for people
to reach. The product will be available at
restaurant. (De Bernardi. and Azucar,., 2020).
Price- the price needs to be effective enough so
that customers are easily attracted. Thus, egg
station will offer products at low prices. It will
be done to attract customers at initial stage and
then afterwards competitive pricing strategy will
be followed.
CONCLUSION
It can be summarized that poster is about of an
Indian restaurant business is started in UK to
provide taste of kebab rolls and various other
dishes at affordable prices. The restaurant will be
located at Central London where large number of
people is attracted. Moreover, at low prices these
food items will be provided. The promotion will
be done through digital marketing and social
media.
REFERENCES
Books and journals
Cruz, I.D., Thornton, A. and Haase, D., 2020.
Smart Food Cities on the Menu? Integrating Urban
Food Systems into Smart City Policy Making.
In Urban Food Democracy and Governance in
North and South (pp. 71-84). Palgrave Macmillan,
Cham.
De Bernardi, P. and Azucar, D., 2020. A European
Food Ecosystem: The EIT Food Case Study.
In Innovation in Food Ecosystems (pp. 245-280).
Springer, Cham.

De Bernardi, P. and Azucar, D., 2020. A European Food Ecosystem: The EIT Food Case Study. In Innovation
in Food Ecosystems (pp. 245-280). Springer, Cham