Business Plan: 'Good Vegan' - A Vegan Restaurant in London, UK

This document presents a business plan for 'Good Vegan,' a vegan restaurant concept located in London. The plan details the restaurant's purpose of offering a variety of vegan food, targeting health-conscious and vegetarian customers, including those seeking non-vegetarian tastes without consuming meat. It highlights the restaurant's uniqueness through its diverse menu, competitive pricing, and the application of the VRIO framework to assess its viability, rarity, inimitability, and organization. The business model focuses on B2C sales and e-commerce through online delivery, utilizing a business model canvas that outlines key partners, activities, value propositions, customer relationships, resources, customer segments, channels, cost structure, and revenue streams. The value proposition canvas emphasizes vegan, dairy-free, and meat-free options, aiming to build goodwill and capital profits. The plan also includes a business research and data gathering strategy to support the restaurant's growth and technical development, referencing relevant books and journals for further insights. Desklib provides students with access to this assignment and other solved papers.

Name: Good Vegan restaurant
Business idea:
Vegan food restaurant in the heat of
London
Location: Walkie Talkie / 20
Fenchurch Street
Purpose: Offer a large variety of
vegan food
Target market: Health conscious
people and specially for
vegetarian people who can taste
the non-vegetarian food without
actually consuming non-
vegetarian food

Newness:
The idea of vegan Good Vegan restaurant will prove to be new
and best specially for vegetarian people who can’t eat non-veg.
Uniqueness:
The most important aspect that will make the Good Vegan
different from other is its wide varieties of food with the taste of
non-veg and available at best price.
Reason of profitability:
This will be profitable because it will meet bring
newness in market with the availing of wide range of
food taste and variety to its customers.
Competition beating:
Inspite of the presence of large number of restaurant
the Good Vegan will bet the market competition with
its value based pricing strategies and its good taste
VRIO framework:
Viable:
Yes, because it will meet the need of
vegetarian customers.
Rare:
Yes, its products are rare in the market of
London.
Inimitable:
No
Organization:
Fully organized with adequate utilization of
resources.

Creative cognitive work that applied elements of the taught
syllabus to develop and validate the new opportunity.
 Creative cognitive work plays strong role in
growing business competently within
extended domains, where elements such as
extended determinants for growing new
opportunities are there.

CONT…..
 The good vegan, company will be competently heading
on bringing vegan and diary free meals for all
customers who look for healthy food.
 New opportunity for creative work expansion in
competitive industry will be explored with huge specific
opportunities development, high range of efficacy
scenarios diversely.

Business model of Good Vegan:
The business model that would be adopted by the Good Vegan will be B2C in which the restaurant will
make a direct sale of its products to its customers. Other than that it will also follow the e-commerce
business model in which with the help of digital platform the Good Vegan will make sale of its food
product through online delivery and order placement.

Business model canvas
Key partners:
Suppliers of raw
material, cooking
tools, kitchen staff,
Marketing channels
Key activities:
Preparation of Vegan
food with innovation
and with different
taste.
Create a new vegan
experience among
the customers with
digitalized mode of
online delivery.
Value preposition:
Pure and tasty Vegan
food with new
flavours, Best food
option for
vegetarians
Fast service through
mobile app
Customer
relationship:
Fast service,
Personal
consideration,
Quality in service and
food
Key resources:
Kitchen Staff,
Equipment, Location,
Mobile application,
Online Website,
Ingredients
Customer segment:
Large segment of
vegetarian customers
with diet cautious
people.
Channels:
Online and digital
marketing, social media
marketing, Word of
mouth
Cost structure:
Rent in Walkie Talkie / 20 Fenchurch Street -
50000£/pa
Equipment and tools, Salaries, Food delivery
costs, Marketing
Revenue stream:
Vegetarian and diet cautious customers,
Partnership with offices

Value
Proposition
Canvas
7
Vegan, dairy free and meat free food will be served
among café, the good vegan for gaining high rise
on goodwill determinants effectively which will
enhance strengthened rise on capital profits in
longer time run.
Vegan ice
cream , and
vegan dishes
which are
meat free and
diary free. ‐Dedicated and reliable food
services, will be served at cafe where
the strategy to adopt extended
development will be enhanced on for
competent working efficacy.
‐Relief of sustaining the chosen
lifestyle on the go
‐Social media promotions for
engaging customers
‐ High rise in customer
preferences
‐Changing fluctuating
market
‐High competent new start ups
coming up
‐Competitive indsutry

Business Research and Data Gathering Plan
 Business research and data gathering plan has been found to be also highly essential, where
the good vegan cafe aims to serve customers with vegan food options and also evolve on
towards technical growth benchmarks actively for promoting extended determined rise
diversely.
 As per recent findings and analysis practically , there has been competent scope evolving to
deliver extended primitive growth standards diversely within new technical benchmarks.

REFERENCES
Books and journals
 Ibarra, D., Ganzarain, J. and Igartua, J.I., 2018. Business model innovation through
Industry 4.0: A review. Procedia Manufacturing. 22. pp.4-10.
 Keiningham, and et.al., 2020. Customer experience driven business model
innovation. Journal of Business Research. 116. pp.431-440.
 Chen, J., Guo, Z. and Tang, Y., 2019. Research on B2C E-commerce business model
based on system dynamics. American Journal of Industrial and Business
Management. 9(04). p.854.