Business Plan: Takeaway Pavilion for Fresh French Fries, Marbal Arch

This report outlines a comprehensive business plan for a new takeaway pavilion specializing in fresh French fries within the Marbal Arch area. The plan begins with an introduction to business planning and then details the aims of the takeaway, which is to supply fresh French fries, especially catering to the current pandemic-driven takeaway trend. It includes a critical evaluation of the competition, product concept development, and marketing strategies focusing on social media and digital marketing. The report also considers consumer trends, branding, and theming. Furthermore, it covers the management system, including food production methods, service and quality standards, menu costing, budgeting, and pricing techniques. The business plan also addresses sales promotion strategies and planning for operational management issues such as service sequences, training, and customer service. The report concludes by emphasizing the importance of an effective business plan for the success of the business.

TAKEAWAY PAVILION
FOR FRESH FRENCH
FRIES IN THE AREA OF
MARBAL ARCH

Table of Contents
INTRODUCTION...........................................................................................................................2
Business plan...............................................................................................................................2
Management system....................................................................................................................3
Planning and operational management issues.............................................................................5
CONCLUSION................................................................................................................................5
REFERENCES................................................................................................................................6

INTRODUCTION
Business plan is a series of steps which are to be undertaken to bring a new concept or
product within the market. For developing a new concept, it is essential for the company to plan
it in effective manner (McKenzie and Sansone, 2019). This is particularly because of the reason
that planning in advance will help the owner of the company to implement the plan in
appropriate manner. The present report will outline the business plan for a new takeaway
pavilion for fresh French fries within the area of Marbal Arch.
Business plan
 Aims
The aim of this takeaway is “to supply the fresh French fries to the consumer so that they
can satisfy their need.” Along with this the company has initiated the takeaway system with
respect to current pandemic where people have fear of getting infected. Thus, because of this the
consumer are not going out for food and due to this the takeaway set up of providing food to
consumer was evolved.
 Critical evaluation of competition
The competition within the food industry is very high and because of this it is very
essential for the takeaway venture to analyse the competition. The competition is very high
because due to the current pandemic many of the people have restricted their outings and this has
affected the food industry to a great extent. This is particularly because of the reason that in
Marbal Arch there are many different types of restaurant and other takeaway set up which allows
the consume to come and carry their food. The major competitors which new takeaway pavilion
for fresh French fries will have are like café Helen, Wagamama, Maroush express, Masgouf
restaurant, Cocomaya and many other café and restaurants. Product concept and its development and marketing
The current product with which the company is coming is a new takeaway pavilion in
which the company will be providing fresh French fries for the consumer. This is the service in
which consumer will come and give order and the people will make fresh fries at the same time
and will be provided to consumer to carry it (McKeever, 2016). The consumer will not be
allowed to sit there and consume the product as this is a takeaway service. Further this idea will

be more developed with help of adding more new food product in the menu other than only the
French fries.
For the purpose of marketing the company will majorly focus on the social media
marketing and digital marketing (Türko, 2016). The major reason underlying this fact is that
majority of the consumer are habitual of using social media websites and this will attract more of
the consumer and will assist the company in attracting a large market share.
 Consumer trends
With respect to the current pandemic the major consumer trend is not to sit outside and eat. Thus,
this trend is followed by the company by way of providing the service of takeaway for the
consumer.
Along with this another major trend among the consumer is of proper safety measures with
respect to the current situation of pandemic. Thus, this has also been followed with by making
use of proper sanitization and keeping all the equipment sanitised. Branding and theming
For the purpose of branding the product the company will make use of the effective
photography of the food product and then post it on different social media websites and other
print media advertising. This is particularly because of the reason that when the people will have
a look at the creative and attractive photos of food product then this will attract consumers.
Along with this the theme of restaurant will be relating to the use of healthy and organic food.
The major reason is that the current trend among the consumer is of consumption of healthy and
organic food.
Management system Food production methods
The major attraction of the takeaway is the fresh French fries and for this the food
production method of cutting and frying is used. Firstly, the potatoes are cut into strips and then
they are washed, blanched, and dried. After that they are fired and served to the consumer to take
it away (French fries and potato specialities in world, 2020).
 Service and quality
For the takeaway to be successful the most important thing to be used by the company is
the good quality of material so that the final product made is of good quality. In addition to this

the speed of service to the consumer must also be good so that consumer has not to wait for long
to get their parcel. Menu costing and budgeting
The costing of menu is important as the profit of the company is calculated with help of
this menu only. Menu costing of takeaway of fresh French fries is as follows-
Ingredient Cost
Potatoes 25
Oil 20
Dry ingredients 25
Equipment 10
Total 80
Budgeting- under this technique the company tries to forecast or budget the expected
sales which the company may have in the near future. This is a technique through which the
takeaway will make the budget of the sales for next three years which is as follows-
Sales forecast
Particulars Year 1 Year 2 Year 3
Sales of French fries 10000 15000 23000
Potato rings 5000 8000 9000
Total sales 15000 23000 32000
Expenses Year 1 Year 2 Year 3
Sales of French fries 3000 4000 6000
Potato rings 1000 1500 2250
Total expenses 4000 5500 8250
 Pricing techniques
For the purpose of pricing the French fries the use of penetration pricing will be used.
The major reason for this is that at initial level they will charge low price and once the product is
liked by the consumer they will increase the price a little high (Martínez Cabezudo, 2016).
 Sales promotion

For the purpose of sales promotion, the company will allow 15% discount for the first 10
consumers. In addition to this for next 20 consumers the discount will be provided on 10% basis
and for next 20 consumers the discount will be on basis of 5%.
Planning and operational management issues Service sequence
This includes the series of steps which are to be followed in order to provide service to
the consumer (Nguyen and Kamuya, 2017). For getting successful the most important thing for
employee of takeaway outlet is to understand the whole service process in effective manner. This
is essential as this ensure that the consumer get the product delivered on time. Training
This is also very important for takeaway pavilion to train all its employee that how they
have to deal with the consumer and how they have to operate different machines for producing
the French fries. This is necessary as proper use of machines and equipment will ensure that the
consumer gets the right product on time and as per their expectation. Customer service
This is also very important for takeaway as if they will not focus on the customer service
then this will have a negative impact over the working and attraction of consumers. If the
consumer will not get the services on time, then this will not be liked by them and they will not
come back to the takeaway pavilion (Watson, McGowan and Cunningham, 2018).
CONCLUSION
In the end it is concluded that if company has an effective business plan and work in
accordance with that plan then company will have success. This is particularly because of the
reason that when the business plan is followed then it means that all the steps are being taken as
per the requirement and this will improve the working in effective manner.

REFERENCES
Books and Journals
Martínez Cabezudo, P., 2016. Business plan: Tapas y olé Spanish Restaurant.
McKeever, M., 2016. How to write a business plan. Nolo.
McKenzie, D. and Sansone, D., 2019. Predicting entrepreneurial success is hard: Evidence from
a business plan competition in Nigeria. Journal of Development Economics. 141.
p.102369.
Nguyen, L. and Kamuya, M., 2017. Business plan on food vending in Finland.
Türko, E.S., 2016. Business plan vs business model canvas in entrepreneurship trainings, a
comparison of students' perceptions. Asian Social Science. 12(10). pp.55-62.
Watson, K., McGowan, P. and Cunningham, J.A., 2018. An exploration of the Business Plan
Competition as a methodology for effective nascent entrepreneurial learning. International
Journal of Entrepreneurial Behavior & Research.
Online
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