iMBA Entrepreneurship: Sip 'N' Zip Pop-Up Cafe Business Plan Report

This report presents a comprehensive business plan for a pop-up cafe, 'Sip 'N' Zip,' focusing on organic and healthy drinks. It covers various aspects, including an executive summary, vision, mission, and objectives. The report includes an introduction to the pop-up cafe concept, market analysis, and the business model, incorporating PESTEL analysis to assess political, economic, social, technological, environmental, and legal factors. It also details the market mix (product, price, place, promotion), competitive analysis, and the business's competitive advantages using the RBV model. SWOT analysis is also used to identify strengths, weaknesses, opportunities, and threats. The report concludes with recommendations for the pop-up cafe's success, supported by references and appendices.

Coursework Cover Sheet
Please use the table below as your cover sheet for the 1st page of the submission. The sheet should be before the cover/title page of your submission.
Programme iMBA
Module name ENTREPRENEURSHIP
Declaration of Original Work:
I hereby declare that I have read and understood BPP’s regulations on plagiarism and that this is my original work, researched, undertaken, completed and submitted in accordance with the requirements of BPP School of
Business and Technology.
The word count, excluding contents table, bibliography and appendices, is 5075 words.
Student Reference Number: BP0213162 Date: 2nd January2020
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By submitting this coursework you agree to all rules and regulations of BPP regarding assessments and awards for programmes. Please note, submission is your declaration you are fit to sit.BPP University reserves the right
to use all submitted work for educational purposes and may request that work be published for a wider audience.
BPP School of Business and Technology
IMBA International Masters in Business
Adminstration
Entrepreneurship
Coursework Assessment Brief
September Term 2019
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TABLE OF CONTENTS
Coverage------------------------------------------------------------------------------------ -1
Executive Summary-------------------------------------------------------------------------2
Objective--------------------------------------------------------------------------------------4
Vision-------------------------------------------------------------------------------------------4
Mission-----------------------------------------------------------------------------------------4
Goal---------------------------------------------------------------------------------------------4
1.INTRODUCTION ---------------------------------------------------------------------------5
Sip ‘N” Zip -Our Pop Truck Café---------------------------------------------------------10
Purpose of our pop-up---------------------------------------------------------------------10
Location ---------------------------------------------------------------------------------------11
Insurance and License---------------------------------------------------------------------12
Pricing-------------------------------------------------------------------------------------------12
Competing Menu-----------------------------------------------------------------------------13
Setting up Kitchen---------------------------------------------------------------------------15
Setting up Dinning----------------------------------------------------------------------------16
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Advertising-------------------------------------------------------------------------------------16
Financial Matrix-------------------------------------------------------------------------------17
2. BUSINESS MODEL-------------------------------------------------------------------------23
PESTEL ANALYSIS-----------------------------------------------------------------------------24
Political Factors--------------------------------------------------------------------------------25
Economic Factors------------------------------------------------------------------------------27
Social factors------------------------------------------------------------------------------------29
Technological Factors-------------------------------------------------------------------------29
Environmental Factors------------------------------------------------------------------------31
Legal Factors-------------------------------------------------------------------------------------32
3.MARKET MIX----------------------------------------------------------------------------------33
Product--------------------------------------------------------------------------------------------35
Price------------------------------------------------------------------------------------------------35
Place------------------------------------------------------------------------------------------------35
Promotion-----------------------------------------------------------------------------------------36
4. STRIVING COMPETITORS-------------------------------------------------------------------37
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Competitive Advantage-------------------------------------------------------------------------39
Degrees of Differentiation----------------------------------------------------------------------41
Quality Control-------------------------------------------------------------------------------------42
Speed to Market-----------------------------------------------------------------------------------42
Superior Service------------------------------------------------------------------------------------42
BUSINESS SCALE------------------------------------------------------------------------------------43
RBV Resource Based View-A Framework----------------------------------------------------44
SWOT ANALYSIS-------------------------------------------------------------------------------------45
Strength------------------------------------------------------------------------------------------------
Weakness----------------------------------------------------------------------------------------------47
Opportunity--------------------------------------------------------------------------------------------49
Weakness-----------------------------------------------------------------------------------------------50
CONCLUSION AND RECOMMENDATION.-------------------------------------------------------51
REFERENCES--------------------------------------------------------------------------------------------52
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ENTREPRENEURSHIP- COURSE FRAME WORK
SIP ‘N’ ZIP- POP-UP TRUCK CAFE
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ORGANIC and HYGENIC
EXECUTIVE SUMMARY
Our Pop – Up is free from i.e. Meat, sugar, diary, gluten free food, it is an extremely incredible road to test-advertise new idea. Being a foreign
national establishing a new venture expanding from India to UK, was a big challenge among our friend- family team. We executed with our
proper visa norms, incorporating legal policies to avoid stumbling in our pop-up business journey.
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The UK has 4.8 million privately-run companies – 88% percent of all organizations in the UK. While the larger part are private ventures, more
than 17,000 are medium and huge organizations. More than one out of ten enormous organizations are family claimed, and almost 50% of all
medium-sized organizations. It can likewise help give a little vitality to a fast assistance pop-up truck that may be stale or exhausting. Rather
than testing or propelling a solitary item, considering an idea inside an idea.
”. We as team planned to have organic healthy sips and drinks suiting all the segments like kids, adolescence, adults and old people desperately
suiting all economic status of people. We wished our pop-up truck cafe menu should be suitable for any climatic variations and weather changes.
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Our USP is ‘Pick any for 10 bugs’. The idea generated for our pop-up truck café was using SWOT Analysis, PESTEL and Marketing mix.
The business is analysed with competitive advantage for tangible and intangible resources using RBV models as core competencies.
The companies vision, mission, business plan, marketing, operation management, finance, pricing strategy, cash flow forecast is analysed based
on the market study.
OBJECTIVE In the new emerging trendy market and target segments, distinguishing from the traditional market and target segment, how we
grow substantially in the market is the objective. The entity is focused with offer organic drinks to the customers.
VISION Our vision is , our truck pop-up should serve organic and hygienic sips and drinks with varieties for all segments with PICK ANY FOR
10 BUGS.
MISSION Our mission is to achieve ‘THE BEST’ in the mobile cafeterias catering our brand eventually.
GOAL Our goal is to be popular among our competitors, fast growing mobile pop-up and being innovative on our serving menus, striving in the
competitive market.
Organisational culture: It has been planned by the founder that flat organisational culture will be followed by the new business of Sip N Zip
because is a small truck where hierarchy may create confusion. It will help all the mangers and other individuals to interact with each other
properly and ignore the confusion. It is selected by the entity because it can help to formulate quick decisions.
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INTRODUCTION
What's an ease approach to test our new café ideas and menu thoughts? In the event that we are another or hopeful eatery proprietor and
don't have $10,000 to dispense to begin a café, what are our choices? A couple of years prior, we may have stated: start a nourishment truck.
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We can test the culinary waters and allow new visitors to find out about our nourishment and the groups behind that nourishment, without
putting a lot in area, hardware, or work. Be that as it may, presently another pattern has been springing up – actually.
As Pop-up truck cafés are transitory cafés facilitated in different spaces, for example, existing eateries, bars, deserted arcades, bowling
alleys, theaters, or even gourmet expert's homes ,An incredible method to begin fabricating an organization with the network, many set up
and hopeful restaurateurs are going to this pattern to make buzz about their nourishment
.
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Additionally, they're less expensive to begin than a completely fledged café activity, at just $2,500 every week to cover fixings, protection, and
rental space as indicated by Wise Son's Jewish Delicatessen in San Francisco.
So where did this pattern originate from, and for what reason is it just currently springing up on our radar? How about we dig into the historical
backdrop of pop up cafés. A generally new pattern, an ever-increasing number of eateries – built up and yearning – are thinking about firing a
pop-up truck cafe, and an ever increasing number of visitors are getting amped up for these extraordinary feasting encounters. Pop- up truck
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cafés demonstrated a 8% expansion in pattern development on the National Restaurant Association's Movers and Shakers list for 2016. As
indicated by the affiliation's What's Hot study, about 60 % of respondents state pop up café’s are as yet a practical pattern.
In any case, it wasn't generally that way. Truth be told, the expression " pop up café" just got regular in 2014, as indicated by this Google Trends
report. Nonetheless, the expression "dinner club," from which spring up eateries advanced, has been around for some time. Be that as it may, the
expression "dinner club," from which pop up eateries developed, has been around for some time.
SIP ‘n’ ZIP– OUR POP-UP Truck Café
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Demand and overall USP: In the food industry demand of organic and healthy food items is increasing massively which is beneficial for Pop-
up Truck Café to operate its business successfully. All the food items which will be offered by it are healthy and made from organic items. The
truck will room around the city so that it can reach to maximum number of customers. Currently the people who are highly focused with their
health are increasing and it is a great opportunity for the new Truck café to grow in the market.
Choosing on a Purpose for our Pop-Up Truck Cafe
We as professional chefs opened this pop-up to build our culinary reputation since the short-term nature of a pop-up allows chefs total freedom
and creativity in the kitchen. Also we open this pop-up restaurant to test out a restaurant concept, using it as an avenue to entice both the public
and investors. On a more philosophical note, we use this pop-ups as a way to offer gourmet dining at reduced prices so that everyone can enjoy
it. Last but not the least, we start this pop-up to sometime use the vehicle for fund raising by civic and community groups.’
Area choice for our pop up.
When we looked into the next factor prioritising it as LOCATION, The pop up eatery area can be any place, as long as it's safe for preparing
and serving nourishment. When searching for areas, we considered the size and coordination of setting up a versatile kitchen and brief lounge
area. Will it approach power, sewer, and running water?, we questioned to each of us .Absence of these things doesn't make the idea
inconceivable, yet, we have to make sense of how to function around such issues. Thus we chose Californias In-N-Out Burger pop up which is
successfully marking its foot prints in North London.
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Applying for Insurance, Permits, and Licenses
Genuinely underground pop up cafés don't for the most part waste time with licenses or protection, yet we as team decided that is not a decent
practice. It has been planned that all the individuals who will be working in the team will have the right to take the decisions. Apart from this, the
team has decided that the managers will take license for the truck to operate the business. We decided it should be legitimate and keep away
from any potential lawful difficulty if issues ought to emerge. We checked with our neighbourhood town or state specialists about what sorts of
transitory licenses we will be requiring before we open
Composing and Pricing a Pop-Up Menu
A great many people who go to a pop-up café always search for a nourishment experience—something interesting and imaginative. Add to this a
constrained measure of room for capacity and cooking, and generally pop up eateries highlight a set menu rather than an individually menu.
Giving a prix fixe menu enabled us to charge a set sum for every individual, just as for synchronicity of plating and administration. Gourmet
experts love to present courses, and it works best when every one of the burger joints are served as one. Therefore, we are happy to say that our
recipes are commercially viable were in our fixed price 10 pounds for any SIP is our USP unique selling point.
SIP ‘n” ZIP – Our Competing Menu
OUR ORGANIC TEAs
 Ginger tea
 Fruit tea
 Mint tea
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 Lemon tea
 Green tea
 Miami Chai
 Little red cup tea
 Chamomile Tea.
 Numi Tea
 Stash Tea
 Tielka tea
OUR ORGANIC COLD DRINKS
 Jaljeera
 Aam Panna
 Nimbu Paani
 Shatu ka sherbet
 Pudina Sherbet
 Lassi
 kokum juice
 Sugarcane juice
 Chhaanch
 Green coconut water
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OUR ORGANIC SOUPS
 Chicken Soup
 Mixed Vegetables Soup.
 Creamy Italian Quinoa Soup.
 Fish Soup.
 Mixed Beans Soup
 Green Soup
 Potato and Leek Soup.
 Almond and Garlic Soup.
 Avocado soup
 Greek Yogurt and Cucumber soup
 Fruit soup
OUR FLAVOURED WATER
 Cucumber water
 Strawberry water
 Basil water
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 Ginger wate
 Lemon water
 Mint-ginger water
 Mint water
 Orange -fennel water
Setting Up a Mobile Kitchen
At the core of our pop up, kitchen is our core part of our show.. We had to look into our versatile eatery kitchen configuration if that will rely
upon the space and whether power and water are accessible. Obviously, on the off chance that we are leasing a current eatery, we don't need to
stress over such coordination. Shockingly, not all proprietors will have the spending limit for a full eatery rental, and should get imaginative with
enlistment burners, utilizing pots as profound fryers, and getting ready things off-site at whatever point conceivable.
Setting Up a Temporary Dining Room
Contingent upon to what extent our pop-up café is going to run, we decided to lease tables, seats, and cloths. On the off chance that our pop up is
sufficiently little, we thought we might have the option to buy utilized seating moderately economically. The structure of a spring up eatery
ought to be a harmony between an inviting climate and happy with seating limit.
There is additionally space to play with various eating ideas, for example, client self-administration.
We believed our Pop-up to a great extent exploratory, and the demographic will in general be increasingly receptive.
Advertising our Pop-Up
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Deciding if our pop-up will be open or closed to the public. Closed means our restaurant is open to only those people whom we invite. Like food
trucks, we also planned that our pop-up restaurants use social media as their primary means of advertising. Nightly specials are posted on sites
like Facebook and Twitter. We also creates a free website for your pop-up at sites like Yola or Wix. Usually, these websites are a single page
with an address, menu, and price. In the world of pop-up restaurants, less is more.
FINANCIAL MATRIX-Truck Cafe
The work out cost for a transitory spring up shop is $2000 – $10,000 and for a stand it's $15,000 – $30,000. An in-line stores costs $20,000 –
$100,000, while a customary physical store begins at $30,000. All form out expenses are reliant upon the area and essential enhancements
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,
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We arranged our budgetary network to be increasingly focused account to permit a truck-based cook administrator to open a perpetual site in an
upmarket riverside improvement We found the most aggressive subsidizing to enable our new spring up café to prepare our kitchen. We likewise
arranged our money related framework to be progressively focused fund to permit a truck-based food provider administrator to open a
changeless site in an upmarket riverside advancement. Our monetary system investigated financing for gear that undermines the 0% bargains
offered by sellers, 5 ways to use restaurant POS other than billing
BUSINESS MODEL
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Our Business model focused keenly on Exogenous variables like perceived quality on all our sips and drinks and analysed on customer
expectations like low cost, varieties, tasty and healthy and hygenic despite of any target segments Secondly our business model included
Endogenous variables like customer satisfaction and customer loyalty. This we make it happen with the aid of exogenous variables listed above.
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PESTEL ANALYSIS
So as to make a first outer investigation, we chose to make a PESTLE examination, which is an extensively utilized device to evaluate the
business condition. We think it is important to do so with respect to the extraordinary number of outer elements whereupon the spring up stores
depend.
The investigation is done from a macroeconomic viewpoint and we will utilize our discoveries to design a pertinent advertising procedure
forpop- up stores, in both Devimo and pop-up stores administrators' perspectives. For the hypothesis of this examination, we were motivated
from "pestleanlysis.com".
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As the name infers, we will break down six unique components of the outer market: Political, Economic, Social, Technological, Legal and
Environment. Since Political and Legal are emphatically connected, we will evaluate them together. Toward the finish of our examination, we
will have an unmistakable vision of our market and a progressively exact thought of the present patterns of the outer market to actualize the
correct market technique
POLITICAL AND LEGAL
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The political variables affect our pop-up stores advertise. As to political side, it concerns governments choices and arrangements that influence
an uncompromising stance's and structure, charge laws, financial and monetary approaches and so on. Political issues and conditions will rely
upon the district wherein the market methodology will be executed. They hugely affect choices made by organizations. As to legitimate side, it
additionally concerns laws (particularly work laws), social commitments and duties. Organizations should adjust to laws and government
intercessions. There are additionally some showcasing rules, laws of value and security and furthermore privileges of representatives keeping
control and attention to our expenses
While haggling with our landowner In ''n' Out' burger point, we attempted to concur a "comprehensive lease". This will permit us conviction in
regard of the all-out monetary presentation of the endeavour. In the event that conceivable, this ought to incorporate protection, administration
charge, business rates and VAT (as we are VAT enrolled) over any essential lease we have concurred. Contingent upon the area and kind of
property, numerous landowners, for the most part those with a bunch of empty space, might be hoping to recuperate their fundamental overheads
and might be eager to concur an all-in figure that spreads just business rates, protection and administration charge as the "lease".
In any case, we recollected that notwithstanding these expenses there will be other monetary liabilities as far as the property, for example,
utilities (for example phone, gas, water), just as those identifying with the set-ready for action of the eatery. Because of the momentary idea of
pop-ups, landowners once in a while require approaching occupants to give security, (for example, lease stores or certifications) for the letting.
Be that as it may, we are mentioned to do this, and relying upon the length of the term concurred, we could offer to pay all lease for the letting
time frame in advance rather as your landowner's first need will get paid and covering liabilities.
ECONOMIC FACTORSS
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All organizations, regardless of whether residential or global, are influenced by the dynamic financial condition conditions predominant in the
market. Among numerous monetary components influencing business some are; loan fees, request and supply, downturn, expansion, and so
forth. Let us investigate such monetary components.
Economic Factors Affecting Business
 Demand and Supply
 Marginal & Total Utility
 Money and Banking
 Economic growth and development
 Income and Employment
 General Price Level
 Trade Cycles
 Inflation
 Recession
In the situation that the inflation rise in the economy that influences the costs of the fixings. As an out comes menu costs will go up and more
often than not individuals maintain a strategic distance from to arrange nourishment from a café rather prefer to eat at home. Therefore, our
competitive advantage here is SIP’N’ZIP menu has the fixed price so called PICK ANY for £10.
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Food consumer's disposable income is another financial factor that can influence our pop -up business. On the off chance that individuals have
increasingly extra cash, they will spend time with loved ones and regularly will prefer for food ordering from our pop -up despite of eateries like
Starbucks, KFC, Subway, McDonald's or any neighbourhood café.
Social Factors
Few social factors that can influence our café business contrarily or decidedly. Presently a-days individuals are more wellbeing cognizant. This
implies they will incline toward natural nourishment rather than low quality nourishment. Understanding that this social factor may influence our
eatery menu. For the most part eateries provide food both sort clients for example fiery or shoddy nourishment and natural nourishment darling
to build their client base.
The success of our pop -up is the complete recipes organic based that gives a home food feel.
As people living their busy mechanical life , food is the major amenity where people find no time for healthy foods. Our food recopies will take
over to a bench mark for the end users.
Technological Factors
Technology is the most unique factor of PESTEL examination. Quick innovation headway and change can affect our café business without a
doubt. We had to have a more critical take a gander at our workers and different activities by introducing CCTV Cameras control with our
mobile phone. There are not many organizations who utilize a manual register to deal with eateries accounts and other related activities which
are exceptionally not wellbeing. There are a few eatery the board and bookkeeping programming for instance Toast POS and QuickBooks
Online with such huge numbers of alternatives and procedure.
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Luckily, numerous advances are being created to help pop-up proprietors in their regular endeavours. These advancements appear as gadgets and
arrangements intended to make café proprietors' lives like ours somewhat better. For software engineers, the café business has become a
specialty showcase, inferable from the colossal market restores that the segment has been encountering and the current interest for new
mechanization devices. So called win win policy
In a perfect world, key highlights ought to incorporate capacities, for example, charging, CRM, stock and stock and detailing and investigation.
As ours is a small pop -up, the CRM is too premature to think of. Computerization of these errands helps ease the board loads while improving
deals and advancing client experience. Nonetheless, various cafés have various prerequisites. It is up to entrepreneurs and supervisors to pick
what they believe is best for their foundations.
SIP ’N’ ZIP Technical Management Solutions
 Table management
 Cashflow management
 Accounting
 Employee Scheduling
 Order monitoring
 Payroll processing
 Analytics
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ENVIRONMENTAL FACTORS
Our pop - up plan to utilize reused material and actualize a legitimate nourishment squander the executive’s arrangement. Likewise Donating
extra to philanthropy and penniless individuals. Each ecological effect is pivotal for business extension and a dependable client base. There are
now around 24,000 coffee shops across the UK, a combination of non-specialists, independents, and major chains such as Starbucks, Costa and
Caffe Nero - 1,215 stores opened in the last year alone.'Costa ranked highest with 2,121 outlets in the UK, followed by Starbucks with 898
outlets and Caffè Nero with 650 stores.
Costa Coffee is the most prominent British coffee chain, with store numbers in the UK more than doubling in the last 8 years. There are 1,522
chain coffee shops in London, almost one third of the national total, according to the report Project Cafe 11 from consultants Allegra Strategies.
One in three Londoners visit coffee shops on a daily basis compared with 16 per cent nationally.. Costa Coffee is the most prominent British
coffee chain, with store numbers in the UK more than doubling in the last 8 years.
Striving successfully reaching our TARGET SEGMENTS with our organic sips and drinks among the above stated successful international
branded café’s is our lime line.
LEGAL FACTORS
Legitimate and nearby bodies can impact our POP-UP business. These administrative specialists oftentimes visit the various zones of the eatery
like kitchen and store to check the distinctive nourishment things quality and expiry, staff and other cleanliness conditions. Another measure to
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enable our business to adjust to lawful issues in its condition is the comprehension of administrative measures and to represent all your territorial
monetary investigatio
MARKET MIX
On the off chance that we are in the Food and Beverage business, at this point we have to bring up our marking game to appreciate the bigger
portion of the pie. As energizing as it may be, the nourishment and drink industry depends intensely just on our five detects. Indeed, in contrast
to other recreational exercises, eating has consistently involved an enduring impression of taste and flavors. From French cooking to the
American soul nourishment, showcasing of nourishment is done for the most part by alluring the visual sense of taste.
Worldwide establishments, for example, 'Taco Bell' or even 'Chilli's' make them thing in like manner: they are tasty to see. Likewise, everyone
thinks about them. To have the option to continue a nourishment and drink business the primary basic fixing is to have the option to make great
nourishment. Regardless of whether you are a gourmet expert or enlisting different cooks, or in any event, beginning your own bread kitchen,
you have to comprehend what your potential client needs or in different words, make the need for your item contributions.
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PRODUCT
Our Consumers wanted our pop-up SIP’N’ ZIP to offer them hygienic, healthy ,organic, and cost economic and eventually tasty as well. Our
recopies meticulously meet their needs by fulfilling the above factors.
PRICE
Though our target segments are different with no age bar, gender bar, status bar, SIP’N’ ZIP’s exclusive recopies have perceived value for our
tasty healthy sips and drinks. We try to defend on saying pick any for 10 pounds.
PLACE
As our SIP’N’ZIP is a mobile pop-up, locations is not a big deal. Apart from PESTEL factors, climatic factor also can never be a hindrance for
our daily business. Our services are for walk-ins, home delivery and online booking as well. Our pop-up favors different events on different
locations for different purposes like corporate parties, home parties, wedding moments, anniversary and birthday parties. Though miles apart our
service would never depart.
PROMOTION
The greatest potential that most financial specialists see is making a sentence for USP or the Unique Selling Point, which can be anything from
making the best cream cheesecakes around to utilizing just natural or veggie lover fixings in the menu for our nourishment truck. SIP’N’ ZIP’s
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signature statement is “DRINK HEALTHY KEEP WEALTHY. Our marketing includes media, mobile texting, online advertisements, posters,
flier distributions. For instance, a brand as straight forward as Baskin and Robbins stands apart in light of the fact that it attempts to think of new
flavors each month. Secondly, branding, and other promotional activities are packaging, festive and seasonal offers, and listing in online
directories and websites.
CAUSE STRATEGGY WIFI access during order placing gap and mini tv to watch entertaining channels.
STRIVING COMPETETORS
With such a large number of culinary choices and distinctive eating styles accessible to clients nowadays, rivalry in the
eatery business is fiercer than at any other time. To manufacture a flourishing, effective, and long haul business in
nourishment administration, particularly being a portable spring up restauranteurs need to begin getting imaginative to make
their cafés stand apart from the challenge. Regardless of whether we are opening another spot for foodies or running a POP-
UP for a considerable length of time, we as restauranteur, will sustain the market among competitors, by our prime location,
present ourself physically in all pop up events like food festival , music festival, craft festival achieving demography.
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Subsequently innovations in the recopies on seasonal factors are our success among competitors. Conducting food
competitions inviting top chefs, and inviting celebrities of the town can be a competing factor.
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Promotional offers and cost cutting and with attractive menus on festival days like new year, Christmas and special days
like valentine’s day can be a winning factor among our giant competitors. We do things differently rather doing different
things.
SIP ’N’ ZIP -COMPETITIVE ADVANTAGE
However, having NICHE menu in our pop-up, we still are different from others based on the nature of our recopies being
organic and with no compromise on PRICE offering ‘Pick Any” for 10 pounds. Value addition is our competitive
advantage. Intellectually our name of the pop -up SIP’N’ZIP and our logo and copy right @ add value to our competitive
advantage.
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Degrees of Differentiation
We offer a different portfolio of menu arrangements and an adaptable structure commitment model that enables our
customers to productively use our ability at any phase of improvement. Regardless of whether it be one of our effectively
created brands or a totally redone item, we can build up different mix of new menu’s that deliberately focuses on our
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customer. Our in-house structure and menu advancement chef team works with every customer to comprehend their
particular foody needs. This element will provide competitive advantage to the organisation because the idea of business is
unique and innovative that can help the entity to deal with competitors systematically.
Quality Control
We check in our quality on hourly basis and daily basis as our menu card holds only sips and drinks. By checking quality of
all the food and beverage items the Truck Café can achieve competitive advantage because high quality of all the items will
help it to deal with all the competitors in the market.
Speed to Market
We focus on if our sips and drinks are served to right place and on right time. As initially we are into domestic and not
across country, making our recepies reaching our customer is not so challenging. By serving all the items to the right
customers at right time the new Truck Café can achieve competitive advantage as it will help it to capture large market
share.
Superior service
We enhance our service to super service getting our customers instant feedback given by ringing bell and writing feedback
card . These 2 are our trump cards to run our show. Once we are glad for giving the best customer service, our lime line is
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our daily sales where sky is the limit. All the services which will be delivered by Truck Café are superior which and by
focusing upon all of them the organisation can attain competitive advantage because by taking feedback from clients will
help the café to make proper changes in the services.
BUSINESS SCALE As ours is a mobile truck in a pop-up location, initially we strive in one locality and gradually plan to
escalate having truck more pop-ups in different localities. Post to the branding, we move on from domestic to international .
SUGGESTION BOX is the ladder to escalate our business scale to the next level. As the Pop-up café have planned to open
new cafes in future then it will be beneficial for it to attain competitive advantage because with the help of it the entity will
be able to capture large market share.
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RBV-RESOURCE BASED VIEW- FRAMEWORK
Tangible resources are the least demanding to esteem, and are the main assets that show up on a company's accounting
report. Our tangential are incorporate land, cooking and raw materials, among othersAlbeit unmistakable assets might be
fundamental to a company's technique, because of their standard nature, they once in a while are a wellspring of upper hand.
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2nd is intangible assets are our reputations, brand name, our ethics, culture, technical intellects, trademarks and copy rights
of our menus and signature menus
Source: Adapted from Peteraf (1993) and Ghemawat (1991).
.
The 3rd RBV is neither tangible nor intangible rather organisational like 4P’S price (Pick any for 10 bugs), people (chefs,
server, owner), process (practicing hygienic and organic) and production( varieties ofmenu
SIP ‘N ‘ZIP -SWOT ANALYSIS
What is a SWOT Analysis?
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SWOT stands for Strengths, Weaknesses, Opportunities and Threats. The SWOT analysis is a process for integrating data
and analysing its impact on our organization
SWOT analysis (strengths, weaknesses, opportunities and threats analysis) is a framework for identifying
and analysing the internal and external factors that can have an impact on the viability of a project, product, place or
person.
SIP ‘N’ ZIP-OUR STRENGTH
 As team we analysed our common general strength are
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 Ability to lkes
 Creative thinking.
 Task prioritization.
 Discipline and determination.
 Analytical thinking.
 Communication skills.
 Dedication and enthusiasm.
 Interpersonal skills and respectfulness.
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Excluding our common strengths, we analysed our technical business strength of our pop-up. Therefore, improvising
our both common and technical strength is important in a SWOT analysis.
Our SIP ‘N’ ZIP desperately holds its strength serving healthy organic drinks , colourful tasty innovative sips, our PICK
ANY FOR JUST 10 bugs , our patent on our door, our food safety measure certification on the board, variations in the
menu card not a printed one tp show daily changes in the menu, the table décor for pleasing and fun eating, the hospitality
of servers, on time home delivery, eco- friendly packing, promotional offers .
SIP ‘N’ ZIP - OUR WEAKNESS
WEAKNESS in SWOT allude to those territories wherein we can improve that we would help better the item or
administrations you give. That we would see favorable circumstances in surveying our shortcomings may appear to be
strange, however understanding our shortcomings makes us simpler to manage.
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For instance, a shortcoming can be an absence of mastery in planning well known sweets that are basic in the kind of food
your idea pursues.
Weakness
 Constrained subsidizes accessible
 Costs ascending because of increments in nourishment cost
SIP ‘N’’ ZIP-OUR OPPORTUNITIESOPPORTUNITIES
Opportunities allude to ideal outside components that could give an association an upper hand.
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Opportunities are basic to our versatile nourishment business' advancement by helping us find approaches to improve. We
utilize the qualities and shortcomings we've just leaned to distinguish our opportunities. Opportunities might be interior, for
example, calling attention to that by employing a culinary specialist that has formal preparing in making treats, we would
have the option to dispose of one of your shortcomings. Openings structure the premise of things to come objectives might
embrace. In the new market, emerging food truck market is a great opportunity. The main brick-and-mortar competitor has
closed
Collaboration with event food stalls on special occasions to start a dinner along with our SIP ‘N’ ZIP drink package
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SIP ‘N’ ZIP -OUR THREATS
Threats: Lastly, SWOT analysis looks at our threats or possible issues our truck could run into. Like our food truck business
may face include the increase of competitors in the market, increased cost of commercial gas cylinders, and emerging
consumer trends.
Threats may also come from changes in legal policies and or licensing norms. Identifying threats can put us in right
pathway to prepare and plan for issues that may come up that could throw your goals off course.
Conclusion and Recommendations.
Mobile truck cafe is a successful growing pop up in UK .It has the option to acknowledge critical development and victory.
Its accomplishments are in huge part due to its inventive, profoundly custom-made plan of action and its shrewd world wide
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recognition. These pop-ups challenge now, as an autonomous ventures , to extend tasks while remaining consistent with its
centre social crucial: sound and safe nourishment for all segments.
I hereby recommend to start a pop up food shop as being very lucrative to be started in UK , based on the above data facts
the business model has been argued extensively “for & against” . Entrepreneurship is not a theory to learn its an hunch and
instinct which comes based on one’s observation on the external environment to fill the gap in business.
TEAM REFLECTION
While studying in the university a task is being allocated to the whole class. Different groups were formulated by the
lecturer. All the teams were required to formulate a new business idea and establish a new business in the market. The idea
which was formulated by our team is Pop-up Truck Café which is a running café which will room around the city so that
large number of customers could be targeted. The main goal of our business is to establish it successfully in the market. We
decided to offer organic and healthy food items to the customers as the number of individuals who are highly focused with
their health is increasing continuously. All the team members were responsible to gather details of market situations so that
we can analyse that the business may attain growth or not. While working on the project conflict took place because of lack
of communication among all the group members. I was working as the leader and I tried to resolve all the grievances and
interact with all of them. At the end of the project we analysed the project again so that all the issues that may take place in
future could be analysed. We analysed each and every element of SWOT, PESTLE analysis and the capabilities and
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resources so that all the appropriate changes in the project could be made. The team will be mainly responsible for gathering
the information of market and make appropriate strategies. All the team members will also be responsible for collecting
appropriate information of the competitors for SIP N ZIP so that possibility of negative impact of them upon business could
be ignored. When the organic drinks will be introduced then all the team members will be responsible to work effectively.
Two of them will work at the counter, one will be serving drinks to all the clients, two of them will be making the drinks
etc.
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