F&B Management: Business Plan for a Fruit Juices & Snacks Restaurant

This food and beverage management project outlines the development of a "fruit juices and snacks" restaurant, focusing on offering healthy, toxin-free options. The project details the business objectives, including providing quality products at favorable prices and promoting consumer health. It covers concept development with a mission statement emphasizing a unique dining experience and respect for stakeholders, along with innovations in employee training, technology, and location. The market analysis highlights the growing consumption of juices and snacks, emphasizing the need for chemical-free products, supported by feasibility and SWOT analyses. The project further details operational planning, including working hours, departmental structure, menu, purchasing, storage, production, and a 7Ps marketing strategy. It also includes staffing requirements, skills, and financial projections, emphasizing a partnership-based funding model and profit-sharing among investors. The project concludes with a list of references.

Food and beverage management
Institution
Professor
Course
Date
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Executive summary
 The “fruit juices and snacks” restaurant is objected at offering healthy juice and snacks
that are free from the toxins.
 The major objective is to introduce juices and snacks which are not contaminated with
any impurities.
 Some of the substances used to raise the lifespan of these products have been found to
have an affection in human health (Grekovaet al, 2014 pp.174-187).
Business objectives
 To provide quality food and beverage products at a favorable price.
 To attain cost ratios which are below 55%
 To uplift the health of consumers through the production of food and beverage products
which are toxic-substances free.
Concept Development for F&B Operation Innovation of Concept
Mission statement
 The main mission is to offer a dining experience that is unique and genuine.
 The restaurant will be regardful to all the stakeholders by handling every individual with
dignity and respect.
Innovations
 The management will innovate in offering training lessons to the employees so as to
upgrade the service quality.
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 The restaurant management will high innovate on technology so as to make the whole
process mere effective.
 The restaurant will innovate on location so as to make it accessible by many consumers.
Market analysis
Market needs and positioning
 The rate of consumption of juice and snacks in the country portrays a growth rate of 13 %
(as analyzed by IBISWORLD statistics).
 With such a high growth rate there is a need to provide food and beverage products which
are free from chemical substances which are added to improve the lifespan (Grekovaet al,
2014 pp.174-187).
Feasibility analysis
 The analysis is used to determine the viability of the business idea involving the food and
beverage restaurant.
 The analysis is conducted by checking the technical, market and commercial feasibility.
 Overall risk assessment activity is also conducted during the analysis.
 Checking the business against the feasibility analysis description the restaurant business
can be said to have met the market requirements.
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SWOT analysis
Strengths of the business.
 The restaurant will produce products which are free from any chemical contamination
which will make the restaurant win many customers from the competitors
 It is easy to make any required adjustment as per customers' needs because the food
and beverages are produced within the restaurant.
 With cheap production process, there rises a big chance for making more profits
(Valta et al, 2015 pp.3335-3347).
Weaknesses
 The process of acquiring and training employees is expensive and problematic.
 There arise high chances of making a loss as the products have a short lifespan.
Planning and design
Operation
 The restaurant will operate 7 days a week as shown.
Days of week Working Hours
Monday to Friday 8am-9pm
Saturday 8am-2pm
Sunday 1pm-6pm
 To make sure effectiveness is portrayed in operations, the working team will be sub-
divided into several departments such as financial, purchasing, production department,
and customer-services departments.
 Every department will perform specified tasks.
The following is the menu of food and beverages;
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List of food and beverages
 Fruit juice @ 1dollar per 1litre
 Sliced fruits @ 3dollars
 Fruit salad @ 5 dollars
 Fruit cocktail @ 9 dollars
Purchasing, Storage and Production
 The restaurant management will create a research team which will always keep the
restaurant-finance department updated on the current cost of the raw materials.
 The created team will also help the restaurant in purchasing and searching the raw
materials.
 To improve the lifespan of both raw materials and the products the restaurant will heavily
invest in technology-based storage such as the use of refrigerators (Valta et al, 2015
pp.3335-3347).
Marketing Strategy
 To create an effective and friendly marketing environment the business will highly
implement the 7Ps marketing strategy (Jung and Yoon, 2012 pp.369-378).
 Price. The will involve all the pricing method so as to absorb competition force from
competitors which are affected by the pricing issues.
 Product. The quality of the products offered by the restaurant is highly valued.
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 Place.to achieve the celebrity of the business, it will be located in a station where there
existed a related restaurant-business before. The place is also accessible to many people.
 Promotion. The restaurant management will invest in an advertisement so as to expand
the celebrity.
 People. To provide an excellent customer service process the management will introduce
various departments in the restaurant.
 Process. The management will innovate on the process which will be fast and effective
for the customers.
List of staffs
 The staff of the restaurant includes:
 Customers services employees
 Accounting employees
 Production employees
 The managing employees
 Cleaning employees
List of skills
 The employee should have at least one year of experience in the applied department.
 He/she should be literate.
 He/she should be ready to work under minimal supervision.
Financial projections
 The business will be a partnership entity where two or more investors will contribute
fund for the launching of the restaurant.
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 At the beginning of the business, the operation will be ran using the funds contributed.
The business will then be run using the acquired funds from the customers.
 A certain portion of the profit acquired will be used to expand the business.
 Remaining profit will be equally shared among the investors (Chen et al, 2015 pp.569-
576).
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References
Chen, E., Flint, S., Perry, P., Perry, M. and Lau, R., 2015. Implementation of non-regulatory
food safety management schemes in New Zealand: a survey of the food and beverage
industry. Food control, 47, pp.569-576.
Grekova, K., Bremmers, H.J., Trienekens, J.H., Kemp, R.G.M. and Omta, S.W.F., 2014.
Extending environmental management beyond the firm boundaries: An empirical study of Dutch
food and beverage firms. International Journal of Production Economics, 152, pp.174-187.
Jung, H.S. and Yoon, H.H., 2012. The effects of emotional intelligence on counterproductive
work behaviors and organizational citizen behaviors among food and beverage employees in a
deluxe hotel. International Journal of Hospitality Management, 31(2), pp.369-378.
Valta, K., Kosanovic, T., Malamis, D., Moustakas, K. and Loizidou, M., 2015. Overview of
water usage and wastewater management in the food and beverage industry. Desalination and
Water Treatment, 53(12), pp.3335-3347.
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