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Product Category: Business Plan

Product Code: 00005663

No of Pages: 25

No of Chapters: 7

File Format: Microsoft Word

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The Restaurant Industry - Review

Trends & Strategic Opportunities

Who Eats Fast Food

When Do People Eat Fast Food

Proposed Business Legal Status

Industry Analysis

Operations Plan

Production Process

Production Process Flow

Nutrition Calculator

Inventory Management System

Identifying the Location

Applying Design Principles to Layout

Operating Facilities and Equipment to Run the Business

Competitive Edge

Competitive Strategy

Food Quality Assurance

Finance Plan

Table 1Income and Expenditure Statement

Table 2: Total Cash Flow

Management Required To Run the Business

Marketing Plan

Marketing Mix

Long-Term Development Goals








The purpose to start this business is to serve people of new era with a different and the most competitive style. We want to help those people who could not spend time in their busy schedule to take healthy food by diet sandwich which is 100% nutrient, healthy.  The prime purpose is to generate profit by providing superb customer services. We aim to be leader in providing quality food items that fit into a balanced diet. Our aim is to provide the hygienic and delicious tastes of sandwich that the customers have never tasted before. We want to add convenience in the lives of fast food lovers by providing them the most wonderful dining experiences.


            Food service business is one of the largest industries in the country. This number has been increasing for the past seven years. In the past five years the restaurant industry has out-performed the national GNP by 40%. The reasons given by the Folkney Report (November 1994) are

1)      lifestyle changes,

2)      economic climate, and

3)      Increase of product variety.

There are 600 new restaurants opening every month and over 200 more needed to keep pace with increasing demand.


            The predicated growth trend is very positive both in short and long-term projections. Folkney states that “as modern living creates more demands, people will be compelled to eat more meals away from home”.

In 1988 The National Restaurant Association released the Foodservice Industry 2000 report that forecasted how the industry might look in the year 2000. Some highlights from the panel's findings:

  • Consumers will spend a greater proportion of their food away from home.
  • Independent operators and entrepreneurs will be the main source of new restaurant concepts.
  • Nutritional concerns will be critical at all types of foodservice operations, and food flavors will be important.
  • Environmental concerns will receive increased attention.



 The food concept and product image will attract majority of the

  • The student -- more and more young people have developed healthy eating habits. Some also go through a "health food phase" while in college.
  • The health conscious person of any age or sex -- this includes anyone on a restricted or prescribed diet or those who have committed to a healthy diet.
  • Curious and open-minded -- "if you try it, you will like it." Through marketing, publicity, and word-of-mouth, people will seek out a new experience and learn that nutritious food can be tasty, fun, convenient, and inexpensive.


  • Lunch (44%)
  • Morning snack (40%)
  • Afternoon snack (31%)
  • Dinner (19%)
  • Evening snack (14%)
  • Breakfast (12%)

The average person (over the age of 12) eats at a fast-food restaurant for an average of 9.2 times monthly.


Although the legal status of business tends to play an important role in any setup, the proposed fast food business is assumed to operate on a partnership of 5 members which may extend in case of addition of new products that might add significant Business to the existing setup.


Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. More and more people have less time, resources, and ability to cook for themselves. Trends are very important and we are tasking interest to provide lighter, healthier foods at moderate to low prices.

The keys to success in achieving our goals are:

  • Product quality. Not only great food but great service and a fun-entertaining atmosphere.
  • Managing finances to enable us to open new locations.
  • Controlling costs.
  • Focusing on themes that have customer appeal.
  • Creation of spectacular design and layout at each facility.

Critical Success Factors for the local sandwich shop could include:

·      Establish and maintain an exclusive relationship with a baker to supply on a daily basis, 6 days per week, a range of speciality and exclusive breads baked according to proprietary recipes

·      Purchase an extensive range of high quality meats, cheeses, fruits & vegetables

·      Recruit and train:

      Friendly people with the right attitude to the customer (‘the customer is always right’)

Highly efficient, creative people who enjoy making the best sandwiches for customers

·      Encourage innovative product suggestions from customers and staff

·      Charge a premium price but one which, together with the product and the service, ensures customer value-for-money

·      Promote, make and serve fresh, exclusive, attractive, tasty, well-presented sandwiches always.


Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with fast preparation and served to the customer in a packaged form for takeout take-away or can be consumed at the store or the restaurant.

The operational plan is an essential component to our business plan and it tells the reviewer how we are going to get your product/service out to market. That is, how we are going to get your product out of the production stage to the doorstep of you target customer. Speaking about our outlet, we have three sections in total in our store, which will be catering to different kinds of customers according to their taste and preferences.

We have positioned our products/store as value for money and quality fast food but at the same time we are not serving our customers, we want our customers to help themselves this strategy will also work as word of mouth promotion where the experienced customers will tell new customers creating a unique interest in the minds of potential customers. 

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