Strategic Entrepreneurship: Operational Overview - South Asian Food

This report provides a comprehensive analysis of strategic entrepreneurship concepts applied to a South Asian street food business. It delves into two key areas: the harvesting or exit strategy and the operational overview. The exit strategy explores how investors and entrepreneurs can recoup their investments after a business's success, considering factors like desired returns and chosen strategies for scaling or selling the business. The operational overview details the company's working processes, focusing on customer service, production targets (20,000 dishes per year), efficient staffing, extended service hours, and unique offerings like a transportable food van. It also highlights the importance of customer satisfaction, waste reduction, online ordering, social media marketing, and sourcing fresh, local ingredients, with a commitment to sustainable practices like using greenmarket tableware. The report emphasizes the importance of delivering high-quality, authentic South Asian street food at reasonable prices to cater to a diverse customer base, including tourists and locals alike.

Running Head: STRATEGIC ENTREPRENEURSHIP
Strategic Entrepreneurship
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Topic – Harvesting or Exit Strategy of the Greatest South Asian Street Food
A harvest strategy or the exit strategy is the process by which an investor or entrepreneur
tries ways to get his return on the investment he has made after the success of the business. The
exit strategy or the harvest strategy determines how much money the investor is expecting un
return and what strategy has been chosen for the business. It is the plan for taking the firm to a
particular destination (DeTienne, McKelvie & Chandler, 2015). Those destinations can be
reached by scaling rapidly and taking it to the national and global level or by selling it to a
competitor for substantial more than receiving value. The owners of the company, after having
created a successful business decide upon whether they should run the business or sell it in order
to retire from the work (Buckley& Strang,2015). It will solely depend on the desire of the
owners. However, it is true that the owners will ensure that they are exiting from the market with
minimum damage to the investors. All the due debts will be paid if it is to be wrapped up. All the
agreements will be conducted in black and white. The profit and success of the business will be
measured on the basis of their early and quarterly profits. It will also be kept in mind that of the
amount of loss exceeds the expectations, the business will be closed and the debts will be paid.
Topic – 2 - Operational Overview of the Greatest South Asian Street Food
The operational overview of a company reveals the process of their working. It
determines how do they work, what are the primary focus of their business operations, whom
and how do they manufacture the product, process and then serve to the customers. The Great
South Asian Street Food is a popular fast food restaurant which is devoted to providing the best
customer services. The company intends to sell 20000 dishes per year to provide the customers
an extensive range food items satisfying their appetite (foodnetwork.com,2018). They will have

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efficient chefs and kitchen staffs to achieve their goal. The yearly opening hours of the
restaurants will be 1500 hours as a whole and the nearby locations will be provided the free
delivery services. A unique operation of the company will be the transportable food van which
will cater to the tastes of the customers with their ordered meals (Janssen et al.,2018). This extra
service will make the restaurant more attractive. The company will take care of the food desires
of the foreigners and the travelers. The restaurant will also provide the delicious food items at
reasonable price so that everyone avails the opportunity to taste the south Asian street foods. The
customer satisfaction will be their streamline while delivering the products. The company will
try their best to reduce the wastage of food by making the food vans follow the order –make
sequence. Time frame of the restaurant service will be long as compared to the other street food
restaurants of the city. The margins they will provide on the product pricing will be compensated
by the long service hours (slideshare.net, 2018). The orders for delivery will be accepted
through a web platform where the customers will be able to request their meals. The choice of
spices and sauces on the dish will be at the hands of the customers.
The marketing of the products will be done through Facebook, Instagram, Twitter
Snapchat and others. In order to reach the potential customers, the social media marketing will
be done to keep their blog consistently attractive for the customers (Buckley & Strange, 2015).
Asian Street Food will hire four employees including one manager with basic cooking skills, two
cooks and one customer assistant (pactrading.com, 2018). Our manager will be responsible for
supervising the operational process, our two cooks will take shifts and be responsible for meal
preparations, while our customer assistant will be responsible for cashier and other customer
services. The company will aim at serving the best quality products and fresh material will be
used for the dishes. They will try to take the ingredients from the local suppliers as much as

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possible. One of their main suppliers will be the Rusty Market because thus market bring in only
fresh vegetables. The company will switch to greenmarket tableware which is decomposable
within 60 -90 days.

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Reference-
Buckley, P. J., & Strange, R. (2015). The governance of the global factory: Location and control
of world economic activity. Academy of Management Perspectives, 29(2), 237-249.
DeTienne, D. R., McKelvie, A., & Chandler, G. N. (2015). Making sense of entrepreneurial exit
strategies: A typology and test. Journal of Business Venturing, 30(2), 255-272.
foodnetwork.com. (2018). Food Network UK | TV Channel | Easy Recipes, TV Shows and
Videos. Retrieved from https://www.foodnetwork.com/recipes/articles/the-diverse-
cuisine-of-southeast-asia
Janssen, H. G., Davies, I. G., Richardson, L. D., & Stevenson, L. (2018). Determinants of
takeaway and fast food consumption: a narrative review. Nutrition research
reviews, 31(1), 16-34.
pactrading.com. (2018). Food Packaging – Packaging Solutions Any Food Business. Retrieved
from https://www.pactrading.com.au
pactrading.com. (2018). Sustainable Packaging - About Us. Retrieved from
https://www.pactrading.com.au/about-us/sustainable-packaging/
slideshare.net. (2018). Asian Corner-Asian Street Food Takeaway Business Plan. Retrieved from
https://www.slideshare.net/ssuser91aa17/asian-cornerasian-street-food-takeaway-
business-plan