Entrepreneurship: Developing a Business Plan for a Vegan Restaurant

This presentation provides a comprehensive overview of a business plan for a vegan restaurant named "Being Vegan." It highlights the motivation behind the business idea, driven by the increasing market trend towards vegan products and the potential for customer referrals. The presentation details the process of generating the business idea, including feasibility studies focusing on product and target market viability. It includes a financial overview, product details featuring vegan dishes, and an analysis of potential market opportunities through demographic and psychographic segmentation, targeting young, health-conscious individuals. The presentation also covers the political, economic, social, and technological factors impacting the business, along with a SWOT analysis identifying strengths, weaknesses, opportunities, and threats. Finally, it outlines the vision and mission of the business, aiming to provide healthy, tasty, and high-quality vegan food to satisfy customer preferences. The presentation concludes with a list of references used in the development of the business plan.

ENTERPRISE AND
ENTREPRENEURSHIP

INTRODUCTION
 Enterprise refers to undertaking a project that is considered to be difficult, complicated
and/or risky. Entrepreneurship is a process of giving shape to a business idea.
This presentation covers the aim behind the business proposal.
 It will highlight the motivation along with the generation process of the idea.

MOTIVATION FOR CHOICE OF BUSINESS
 The name of the restaurant will be BEING VEGAN.
 The motivation the idea comes from the recent trend in customers of the market towards
the vegan products.
 There is higher probability of getting referrals from customers that increases the customer
base increasing profits.

PROCESS OF GENERATION OF BUSINESS IDEA
Generating ideas
Different
ideas are
generated
Selecting best idea
Selection
of best
alternative
out of all
shortlisted
Survey
Collecting
opinion of
consumers

FEASIBILITY STUDIES
• PRODUCT FEASIBILITY
• The product is completely feasible as it
requires organic ingredients which are
available through various suppliers in the
market.
• TARGET MARKET FEASIBILITY
• The age group of 20-35 is targeted and it
is completely feasible as this age group
is become health conscious increasingly.

CONTINUED
Particulars Amount Amount
Net revenue sales (A) 120000
Less: COGS (B) 82500
Gross Profit (C=A-B) 37500
Less: operating expenses (D)
Labour cost
Food costs
Rent
Marketing costs
3000
2500
1500
3000 10000
Operating Profit (E=C-D) 27500
Less: interest expense (F) 5000
Net income (E-F) 22500

DETAILS OF PRODUCT
• Following are some vegan dishes that will be offered at the Being Vegan restaurant:
• Vegan Mac and Cheese,
• Sugar Snap Pea and Carrot Soba Noodles,
• Kale, Black Bean and avocado Burrito Bowl,
• Creamy Butternut Squash Linguine with Fried Sage,
• Vegetable Paella, etc.

POTENTAIL MARKET OPPORTUNITIES
Segmentation- demographic
and psychographic
Target- young health
conscious people
Positioning- unique taste
• USP
•We make you go vegan without
compromising the taste.

CONTINUED
Political- increase
in tax
Economic- increase
in disposable
income create
positive impact
Social- increasing
trend towards
health
consciousness
Technological-
latest technical
kitchen appliances
Strength
 High quality and
healthy products.
 Wide variety in dishes.
 Excellent customer
service.
Weakness
High price of products.
Opportunity
Shift of customers towards
healthier lifestyle.
Threat
 High rate of
competition.
 Downfall in economy.

ATTRACTIVNESS OF INDUSTRY
ELEMENTS DESCRIPTION
Competition Among the Competitors High
The Bargaining Power of Buyers High
The Bargaining Power of Suppliers Low
Threat of New Entrants In Market High
Threat of substitute High

VISION OF THE BUSINESS
• Vision of Being Vegan
•The vision of the business is to make
customers happy by offering healthy food
with the best taste and quality dishes.
• Mission of Being Vegan
•Mission: To provide our customers
healthy food in accordance to their taste
preferences.

REFERENCES
• Asciuto, A., Schimmenti, E., Cottone, C. and Borsellino, V., 2019. A financial feasibility study of an aquaponic system in a
Mediterranean urban context. Urban Forestry & Urban Greening. 38. pp.397-402.
• Baxter, G., 2019. A strategic analysis of Cargolux Airlines International position in the global air cargo supply chain using Porter’s
Five Forces Model. Infrastructures. 4(1). p.6.
• Edder, P., Cominoli, A. and Corvi, C., 2000. Determination of streptomycin residues in food by solid-phase extraction and liquid
chromatography with post-column derivatization and fluorometric detection. Journal of Chromatography a. 830(2). pp.345-351.
• Lorincová, S., Štarchoň, P., Weberova, D., Hitka, M. and Lipoldová, M., 2019. Employee motivation as a tool to achieve
sustainability of business processes. Sustainability. 11(13). p.3509.
• Tsangas, M. and et.al., 2019. The application of analytical hierarchy process in combination with PESTEL-SWOT analysis to
assess the hydrocarbons sector in Cyprus. Energies. 12(5). p.791.