Vegarant: Detailed Sustainable Business Plan for a Vegan Restaurant

This report details a comprehensive business plan for Vegarant, a proposed vegan restaurant focused on sustainability. The plan outlines the business's introduction, including its mission to provide vegan food and beverages while promoting environmental and ethical values. The main body analyzes the proposed business model, customer segmentation targeting the 16-35 age group, and competitive landscape, recognizing the challenges of the competitive food and beverage industry. It also includes a skills analysis, identifying key skills required for successful execution, such as decision-making, problem-solving, and financial management. The report presents a cash flow statement, sources of funding including financial institutions and personal savings, and resource management strategies. Additionally, it specifies the organizational type, the use of technology for operational efficiency, and the company's vision to maximize profitability while promoting vegan products and animal welfare. The conclusion summarizes the key findings and emphasizes the importance of adaptability and strategic execution for business success. The report includes references to relevant books and journals supporting the business plan's concepts.

CW2 Sustainable
Business Plan

Contents
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Proposed Future Business............................................................................................................3
Customers....................................................................................................................................3
Competitors..................................................................................................................................4
Skills analysis...............................................................................................................................4
Cash Flow Statement...................................................................................................................5
Sources of funding.......................................................................................................................6
Resource management.................................................................................................................6
Organizational type and the MIS.................................................................................................7
Vision...........................................................................................................................................7
CONCLUSION ...............................................................................................................................8
REFERENCES................................................................................................................................9

INTRODUCTION
A sustainable business plan refers to the a plan of action which helps an entity or the
organization achieve their targeted goals. This action plan helps to create sustainability within
the organization in financial, environmental and societal forms. Vegarant will be established as a
vegan restaurant which will serve its customers with vegan food and beverages only. This report
includes a business plan on the idea of vegan restaurant, “Vegarant”.
MAIN BODY
Proposed Future Business
Vegarant will be a restaurant which will serve its customers with a variety of vegan food
and beverages only. This restaurant will be formed to serve the customers who are environment
conscious who are against animal cruelty and do not support the consumption of diary products
as well. Vegarant restaurant will be a pure vegan restaurant. This restaurant will be the
foundation or the starting of establishment of venues which will not serve its customers food
derived from animals in any form. This could be an innovation in the market and would be
beneficial for the vegan customers (Tipu, 2018). In the marketplace, there are restaurants which
are vegetarian, non-vegetarian or combined. But the venues for vegan customers are not there.
Hence, this might be a successful innovation. It will help spread awareness about animal
preservation and not being cruel to them as well as make vegan food popular among the public.
Customers
Segmentation: Vegarant will segment the audience of the age group 16-35 years with
average income as this class is generally active more in restaurants and cafes.
Targeting: Once the class is segmented, Vegarant will target the audience of a particular
region and will establish the restaurant there.
Positioning: After targeting a set of audience, Vegarant will position its products in the
market and makes them differentiate from the ones of its competitors in order to gain reputation.
Hence, the restaurant will target B2C class of consumers. Customers are the people for
whom the whole activity of business is being operated or take place (Inkon, 2019). Customer is
the king of market and every business should be customer oriented if it wants to be successful.
The general public will be the end user of the product who will consume the food and beverages
served. The USP of Vegarant will be “To serve with the best vegan”. People who are aware and

conscious about their surroundings and the wildlife will be the most benefited consumers. This
may help restaurant to achieve a good position in the market.
Competitors
Food and beverage industry is one of the highly competitive industries in the world. As a
result, the vegan restaurant to be established,i.e., Vegarant will have to face a high competition
from other well established restaurants. It will be hard for Vegarant to compete with these as it
will be a newly established operation. There are less citizens in comparison who will prefer to
eat vegan rather than any other food (Barrow, Barrow and Brown, 2018). Apart from this, the
restaurant, being a new operation, will face difficulties in attracting customers. Hence, it will be
hard for Vegarant to survive in the market where other cafes and restaurants are already
providing such delicious food to satisfy the customers. These restaurants have already occupied a
huge market share and is focused on occupying more, making it difficult to survive in the
marketplace for the new entrants (Sun And Et. Al., 2021). The veg restaurants have occupied
nearly 50% of the market while the non veg ones occupies almost 70%. Together the restaurants
have a market share of approximately 80%. Thus, it will be difficult enough for the Vegarant to
survive. However, the restaurant can tackle the situation by offering customers various discounts
to attract them. Appealing and attractive offers are the best way to make customers for any new
establishment. Consumers will choose these products to avail the benefit of the offer as well as
contribute something to the environment by not promoting the practice of animal cruelty.
Skills analysis
For developing and executing a business plan, an individual requires various skills. These
skills helps in establishing the business and take it forward for the growth and progress. The
business plan of establishing a vegan restaurant will require several skills for placing it
successfully in the marketplace (Xu, 2020). I have analysed that there are majorly 4 skills that I
will require to execute this business plan successfully. These include – decision making skills,
problem-solving skills, time management skills and money management. As it will be a business,
there will be times when I had to take decisions may be sometimes on an urgent basis. So, I will
definitely require good decision making skills. Good customer service is one of the key features
of any renowned restaurant which require strong problem-solving skills. Managing the best
facilities for the customers within the given budget and carrying out all the responsibilities
effectively within the given time frame are some of the most important skills for starting up a

restaurant. My time management and decision making skills are good enough but I will practice
to enhance my problem solving and money management skills.
Cash Flow Statement

Sources of funding
For starting up any business, the entrepreneur needs to arrange funds in order to meet the
expenses which will be incurred (Masciocchi, 2020). There are various ways of funding the
business where the entrepreneur can select the suitable ones for their business. Some of the
sources are mentioned below:
Financial institutions: Business can raise funds by borrowing money from financial
institutions such as banks for a period of time and pays interest on the principle amount.
Shares and debentures: Businesses can raise funds by issuing shares and debentures to the
public.
Family and friends: Businesses can raise amount by borrowing from their family and
friends in the form of loan.
Personal savings: Businessman can raise a significant amount from their personal savings
by adding it to the business as capital.
Thus, for raising funds for Vegarant, loans from financial institutions and personal funds
are the suitable choices. Further, if the needs are not met by these sources then the business
should raise funds with the help of issuance of debentures.
Resource management
Budget and Financial Feasibility
Expenses Amount (in pounds)
Administration Expenses 2300
Salaries 10000
Marketing And Selling Expense 12500
Market Analysis Expenses 3000
Technical Resources Expenses 6000
Security Evaluation Expenses 2500
Monitoring Performance 1500
Utility Bills 3500
Supervisory Expense 6000

Total expenses 47300
In order to meet these costs, Vegarant will raise funds for its business operations. Any
business requires resources to run the same. Hence some of the resources that will be required by
the restaurant for running and maintaining its business operations are tables, chairs, utensils,
paper, reception, everything necessary for a proper kitchen and so on (Finch, 2022). All these
tangible assets can be occupied with the help of raised funds while intangible asset such as
goodwill will be earned by serving the consumers in the marketplace and will take time.
Organizational type and the MIS
Vegarant will be a restaurant operating in the private sector and hence will be a private
type of organization. The restaurant will hire an efficient staff for running its operations. Further,
the business will use advanced technologies for maintaining business records and for booking
tables in advance (Teixeira and Pereira, 2019). Technology will also help in spreading and
making connections with a range of people within minutes. This will help to spread the
awareness about the restaurant and the product too. Further the organization will follow the
hierarchical form of structure in order to carry out tasks effectively. The business will have every
information stored with the help of advanced technologies.
Vision
The vegan restaurant will aim to achieve goals such as maximising their profitability
along with enhancing awareness for vegan products and their usage. The vision of the company
is to provide animals a life free from human cruelty for any reason, especially food. Exploitation
of animals for food has to be prohibited. This is the vision of Vegarant who aims to maximise the
use of vegan products for the well being of animals.

CONCLUSION
From the above report, it has been concluded that the new business will be starting its
operations with a new and innovative idea which might be successful. The business will have to
face several difficulties in the way as competitors, etc. It is on the skill of the business how it
deals or tackles a given situation and execute the business plan.

REFERENCES
Books and Journals:
Barrow, C., Barrow, P. and Brown, R., 2018. The Business Plan Workbook: A Step-By-Step
Guide to Creating and Developing a Successful Business. Kogan Page Publishers.
Finch, B., 2022. How to write a business plan: Win backing and support for your ideas and
ventures (Vol. 1). Kogan Page Publishers.
Inkon, K., 2019. A cross-sectional study on the relationship between business plan, entrepreneur
type, development stage and profitability of US SMEs. Academy of Entrepreneurship
Journal, 25(1), pp.1-21.
Masciocchi, B., 2020. How to make a business plan. In Studies in Surface Science and
Catalysis (Vol. 179, pp. 465-484). Elsevier.
Sun, E. C. And Et. Al., 2021. Making a business plan for starting a transitional pain service
within the US healthcare system. Regional Anesthesia & Pain Medicine, 46(8), pp.727-
731.
Teixeira, A. A. and Pereira, I., 2019. The perceived usefulness of the business plan in formal
entrepreneurship education: the perspective of alumni entrepreneurs. Entrepreneurship
Education, 2(3), pp.91-133.
Tipu, S. A. A., 2018. Business plan competitions in developed and emerging economies: What
do we still need to know?. Journal of entrepreneurship in emerging economies.
Xu, X., 2020. Compose the Business Plan. In Introduction to Entrepreneurship (pp. 139-163).
Springer, Singapore.