Foodie Flavour: Business Canvas Model, Peer Reflection Report

This report presents a business canvas model for Foodie Flavour, a London-based restaurant focusing on healthy and nutritious food. The model outlines key partners (suppliers, kitchen rentals, delivery firms), activities (order fulfillment, website development, marketing), resources (nutritionists, chefs, financing), value propositions (healthy food, meal options, free delivery), customer relationships (discounts, surveys), channels (online, B2C, stalls), customer segments (18-50, working individuals), cost structure (material, staff, delivery), and revenue streams (meal payments, discounts). The report also includes a peer group reflection using the Gibb's reflective model, detailing the student's experience with the project, including challenges faced in time management and financial planning, alongside positive aspects like increased confidence and teamwork. The reflection analyzes the process of developing the business canvas, emphasizing market research, resource optimization, and the importance of customer and partner relationships. Finally, the report concludes with an action plan, highlighting the importance of identifying problems, setting objectives, and organizing resources for successful business launches.

ENTERPRISE

Table of Contents
BUSINESS CANVAS MODEL FOR Foodie Flavour ...................................................................1
PEER GROUP REFLECTION........................................................................................................3
IMPROVEMENT............................................................................................................................7
REFERENCES ...............................................................................................................................9

BUSINESS CANVAS MODEL FOR Foodie Flavour
Key Partners
 Delivery
 firms
 Food
suppliers
 Kitchen
rentals
Key Activities
 Order
fulfilment
and delivery
 Application
and website
development
 Customer
relationship
management
Promotion and
marketing
Key Resources
 Human
resources:
nutritionist,
chefs and
delivery
force
 Financing
 Food
inventory
and
equipments
Value
Proposition
 Healthy
food
 Free
delivery
 Three
options
per
meal
Consumer
Relationship
 Discounts
 offers
 Feedbacks
 surveys
 Customer
relation
services
Channels
 Online
website
 Mobile
application
 Partnership
with other
companies
Customer
channel
 B2C
 Online
delivery
 Sample
stalls
Consumer
Segments
 Working
men and women
 Aged
between
18-50
 Prefer
food
delivery
 Less
price
sensitive

Cost Structure
 5-10%
delivery
costs
 18-20%
staff costs
 60-65%
material and
resource costs
Revenue Streams
 Venture capitalist
 Investors
 Pay over each meal
 Discount over customer prescription
Business canvas model:
Business canvas model is a graphical representation of different variables which denotes
value of a company. It is a strategic tool or tactics which helps in developing a new company in
an organised manner. Along with it, this model helps in analysing the existing situation of
business. It helps the organisation in aligning their operations and activities so that desired
results can be attained without facing any complexities. This model will assists Foodie flavour in
achieving their goals and objectives. Foodie Flavour is a restaurant, situated in London, England.
Restaurant is going to offer healthy and well nutritious food and drinks to its customers without
compromising with the taste. This will benefit the restaurant in enhancing their sales as people
from all age group prefer to eat healthy and tasty food. In total, there are nine aspects which are
associated with business model canvas which are mentioned below:
 Key partners: Foodie Flavour has partnered with some high quality suppliers which will
assists the firm in performing business operations in an effective and streamlined manner.
Key partner of restaurant are kitchen rentals, food supplier and delivery firms.
 Key activities: These activities will help Foodie Flavour to formulate effective value
proposition. This will results in sustainable position in market. Key activities of Foodie
Flavour will be Order fulfilment and delivery app and website development, Promotion,
marketing and CRM.
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 Key resources: Human resources such as nutritionist, chefs and delivery, Financing,
equipments and food inventory system are some resources which will help Foodie
Flavour to work in a systematic way.
 Value propositions: To increase value proposition, Foodie Flavour is planning to
introduce healthy food, three options per meal and free delivery to customers. This will
allow firm to satisfy the needs of customers in an effective manner.
 Customer relationships: To maintain an effective relationship with customers, manager
in Foodie Flavour can offer them discounts, festive offers etc. feedbacks and surveys will
help restaurant to acknowledge their value in the mind of customers according to which
improvements can be carried out.
 Channels: Online service, B2C and sample stalls can be the channels which will help the
restaurant to reach its customers.
 Customer segments: Foodie Flavour is planning to target people from 18-50 age group
especially working men and women as they prefer to eat more outside and less price
sensitive.
 Cost structure: According to manager in Foodie Flavour, around 60-65% of capital will
be invested in material and resources, 5-10% in deliveries and 18-20% in staff costs.
 Revenue streams: In case of Foodie Flavour discounts over customers prescriptions and
pay over per meal are the sources of revenue. Venture capitalist and investors will offer
financial assistance.
PEER GROUP REFLECTION
While I was working on that project I have learned different aspects and my peer group
have provided me needed help and suggestions related to assignments and works. This has
helped me to accomplish my project by efficient means. To make my work simple and easy, my
peer group suggested me to use Gibb reflective model . This model assists an organisation in
formulating and implementing effective strategies which will leads towards goal achievements.
Gibb reflective model incorporates six elements which are discussed beneath:
Description: This was a new task for me and I have never performed these kinds of tasks
before. So to perform this project, I have taken help of business-model-canvas to introduce my
new restaurant Foodie Flavour in market. It is a food and drink restaurant which will offer
healthy substituents to the customers without compromising with the taste. Also, company is
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going to provide good quality food by eliminating toxic ingredients an unsaturated oil form the
dishes. In general, there are nine aspects which are covered under business canvas model. These
aspects are key activities, value propositions, cost structure, key partners, consumer segments,
consumer relationship, revenue streams, key resources. To achieve success and attain
sustainability, this model will help me to grow and develop in an effective way. Preparing a
successful canvas model was not a simple tasks for me. I have faced some barriers and
nervousness while initiating the project. To perform the work in a desired manner, most
important thing is to target right customers which will eagerly wish to eat dishes offered by the
restaurant. But before that, another essential aspect is to properly analyse cost requirements
which is required to manage restaurant properly. Customer were given the chance to choose what
they wants to eat and in accordance to that menu will be changed on a timely basis. The most
challenging factor for me was to manage time properly so that project can be carried out in an
organised way. Activities and operations performed by me while working on project helps me in
learning those experiences which will be helpful in future. Hence, it was a brief description of
my business project. Also, this description includes the difficulties that I have faced while
implementing business canvas model.
Feelings: My positive point is that I am very interested, energetic and positive in learning
innovative and new concepts. This helps me in increasing my skills and knowledge so that I can
perform my work in an efficient manner. To achieve success and growth in life, I needs to focus
and became active while doing some activity or task. When I got the opportunity to introduce
new venture model with the help of business canvas, I was very excited and happy as I was
going to learn something new and interesting. When I have start working on it, I faced problem
in prioritising my work and managing time in accordance with that but as I am a confident
person, I have tried to perform everything in an organised way. For this, I have divided my work
in different timescales. After facing different problems like time mismanagement, financial
instability etc. I have completed my project in an appreciable manner. Due to this, my
knowledge, capabilities, talent and skills have enhanced considerably and I have gain enough
experience to handle future projects in a desired manner. Before working on project, I have
analysed market thoroughly that helps me in identifying the right tactics to perform business
activities. Canvas model helps me in setting my aims and targets whereas my peer group assists
me in achieving them by giving their valuable opinions. I have conducted surveys and collect
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feedbacks so that I can transform my weaknesses into my strengths. The knowledge I gained
helps me in growing to achieve future achievements.
Evaluation: While I was working on my project, I have asked my peer group to measure
and evaluate my performance so that I can improve my work while considering their opinions.
Different experiences either positive or negatives assists me in developing my capabilities in a
good way. Positive aspect while performing work is that I have managed to performed every
work in an organised manner. My coordination and confidence level has also increased. Due to
this, it was became easy for me to communicate with different people in a comfortable manner.
Along with this, my good experience includes my in-dependency on other to carry out business
activities. Some bad experiences which I encountered was lack of prioritising work and
managing time appropriately. When I start working on project, I was sure that I will manage all
aspects in a timely manner but that was not the case. To overcome this, my peer group asked me
to prepare a proper time schedule which will include how much time I have to give a particular
task. All the group-mates were working enthusiastically due to which my working morale also
increased. Working as a group and team helps me in improving myself in those aspects in which
I was weak. Hence, to performing difficult tasks in a proper way, it is good to formulate a skilled
and capable group. These good and bad experiences helps me in enhancing and improving my
strengths & weaknesses that will helps in performing my future projects desirably.
Analysis: When I was analysing my project thoroughly, there were many areas in which
my peer group have suggested me to carry out improvements. These suggestions have improved
my business-model-canvas that was designed to introduce my new business ventures. To
improve, they asks me to conduct proper market research that will assists in developing an
effective business plan. This model will benefits Foodie Flavour to choose right partners for
business expansion. To avoid issues that are related with funds and finances, I need to use every
resource in an optimised manner. To sustain a firm brand value within marketplace, I need to
provide dishes and drinks which are preferred by customers widely. Having strong relation with
customers and partners will results in organised working that will helps in increasing profit
margins. To avoid barriers and problems in future, every business aspect should be
acknowledged before start working. This business canvas model will help the firm in identifying
objectives and goals of organisation desirably. These analysis will benefits in right decision
making that will leads to better outcomes.
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Conclusion: From the above mentioned report, it can be concluded that business canvas
model will help restaurant to launch it in to the market with full potential so that pre set goals of
them would be attain. There are nine different aspects of restaurant which would be covered in
this model so that future uncertainty would be reduced to a certain level. By doing this task, there
are many skills of mine which is improved like communication skills. Now I can talk to any one
without knowing them or not due to improvement in confidence. Before launching any new
venture into the market, I should try to analyse and monitor the factors before implementing it in
real scenario,
 Action plan: Any restaurant or company can only attain success in the market if they are
already equipped with the plan they are going to implement while launching their
business or before launching it. There are different steps which should be taken are given
below with functional example,
 Identify problems: Product or services are made on the basis of problems which
customers are facing. For instance, if customers wants to have something sweet but cold
then restaurant should try to mould their products accordingly as then only product will
get their final customers.
 Set objectives: It refers to plan that owner and employees have made in the starting as
restaurant without objectives is driver without car. For instance, Foodie flavour first
decide their goals that what they want to achieve in future and then align their actions
with the mission so that proper result would be obtained.
 Organise resources: It refers to resources and raw materials which is essential for
restaurant to run their business. For instance, Flavour foodie should identified number of
chairs and table required by them which should be estimated according to the market
trends.
 Time table: Restaurant can only attain success in the competitive market if they would
be able to utilise their time to its maximum. For example, if foodie flavour has assigned
the redecoration of interiors in 7 days then it should be completed within the deadline as
time considers as valuable assets for restaurant.
 Measure of success: It should be important to measure success of the efforts done by the
flavour foodie while launching it for the first time. As it would assist me to identify areas
where I should invest more and where I should not.
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IMPROVEMENT
Amendment in the business canvas model for foodie flavour is described below with
functional example,
Key Partners Key Activities Value
Proposition
Consumer
Relationship
Consumer
Segments
 Students
hostel
 Social
media
marketing
plan
 Finding
the vendor
with less
price and
high
quality
 Less
expensive
but high
quality of
food
 Cashback
offer
 Customer
relationshi
p through
mail and
messages
 Every
individual
nearby
stores
All the factors mentioned above are explained below,
Key Partners: Foodie flavour should try to contact near by hostels as it would be easier for them
to get the order if they reduced price to a certain level.
Key Activities: Proper social media marketing plan should be made as it would assist restaurant
to increase their brand awareness in the mind of customer.
Value proposition: Customers should feel that they are having high quality of product with less
price as compare to their competitors.
Customer Relationship: Foodie flavour should regularly update their existing and new
customers regarding the product they are offering and discounts offered which are newly
activated for them.
Customer segment: They should try to cover every individual near the restaurant as food and
should not be concentrate on a specific customers.
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