Banking Academy of Vietnam

International School of Business

BUSINESS PLAN
ASSIGMENT REPORT

Green Meal- Healthy Food Restaurant

Teacher: Hoang Xuan Tung

Group 2
Phạm Thị Hồng Diệp_CA8-093_10
Phạm Văn Công_CA8-194_9
Nguyễn Thị Huyền Chinh_CA8-182_8
Đặng Quỳnh Chi_CA8-106_ 7
Class: CityU8D

Ha Noi, 01 July 2021

Table of content……………………………………………………………….1

Abtract………………………………………………………………………....3

Business plan…………………………………………………………………..3

A- Summary………………………………………………………………..….3
I. Introduction…………………………………………………………….3
1. Name…………………………………………………………………….3
2. Source of ideas…………………………………………………………..3
3. Concepts………………………………………………………………....4
4. Differentiation…………………………………………………………...4
II. Analysis Industry……………………………………………………….6
1. Market demand…………………………………………………………..6
2. Market Size……………………………………………………………....6
3. Market Structure………………………………………………………....7
3.1. Competitors……………………………………………………...7
3.2. New Entrents…………………………………………………….8
3.3. Substitutes……………………………………………………….9
3.4. The bargaining power of buyers…………………………………9
3.5. The power of supplier……………………………………………9
III. Description of restaurant ( Brand identity)…………………………….10
1. Name…………………………………………………………………….10
2. Address of restaurant……………………………………………………10
3. Logo……………………………………………………………………..10
4. Slogan…………………………………………………………………...10
5. Size of restaurant………………………………………………………..10
B- Strategy Business Model………………………………………………….11
I. Production plan………………………………………………………...11
1. Production process………………………………………………………11
2. Machinery and equipment………………………………………………11

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 3. Raw material…………………………………………………………….12
4. Suppliers………………………………………………………………...12
II. Marketing Plan………………………………………………………...13
1. Customer insight ………………………………………………………..13
2. Product…………………………………………………………………..13
3. Pricing strategy …………………………………………………………14
4. Distribution ( Place)…………………………………………………….15
5. Promotion……………………………………………………………….15
III. Organization Plan……………………………………………………...16
1. Kitchen………………………………………………………………….17
2. Marketing……………………………………………………………….20
3. Accounting………………………………………………………………
21
4. Service…………………………………………………………………..22
IV. Financial Plan………………………………………………………….23
1. Assumption……………………………………………………………...23
1.1. Fixed cost………………………………………………………...25
1.2. Variable cost……………………………………………………...25
2. Break even Analysis…………………………………………………….26
3. Start-up Costs…………………………………………………………...26
4. Source of capital………………………………………………………...27
5. Income Statements………………………………………………………27
6. Pro forma cash flow…………………………………………………….28

Conclusion…………………………………………………………………….28

References…………………………………………………………………….29

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 Abstract

Our Project is a start-up business plan for a healthy food restaurant in Ha Noi.
The purpose of this work is to build a theoretical framework about successful
business plan writing and follow it up by writing a start-up business plan
according to the studied theory. A business plan is a first important step for
starting a business and the practice of writing it will be beneficial while helping
me to learn new methods and techniques. This Business plan is describing an
healthy food restaurant, which will be open on Lang Ha street, Dong Da district,
Hanoi. Restaurant’s main concept is to provide clean meals that help everyone
to have a healthy lifestyle and nutritional balance . This business plan covers all
the important steps when starting a restaurant: concept building, market
analysis, marketing plan, organization plan, financial planning and forecasting
and expectations. Our business plan is a ready well-planed project that could
actually be implemented in the nearest.

Business plan

A- Summary
I. Introduction
1. Name : Healthy Food Restaurant
2. Source of new idea

Many years ago, Eat Clean appeared and was applied in developed countries
such as the US and Japan. Along with the development of the internet, social
networks, food influencers, fitness influencers, bloggers, YouTubers has been
widely introduced ..., Eat Clean is introduced in Vietnam and becomes a clean,
healthy diet that enhances health, improving physique, skin effectively and
more popular with Vietnamese. According to Younet Media, in nearly 1 million
discussions on the topic of healthy eating on popular social networking sites,

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there were 10,869 discussions related to Eat Clean, of which 866 discussed
questions about where to sell this food in the local area where they live. Google
returned 278,000,000 search results for "Detox", 361 million for "Eat clean" in
the world and 89,900,000 for "Trading in nutritional food" in Vietnam.

However, this diet is only really effective when you have a scientific menu,
suitable for your condition and especially the right way to cook. Therefore,
instead of cooking at home, many people have turned to Eat Clean business
locations to order meals for the whole day, week or even month.

With busy work, for processing and choosing the form of buying Eat Clean food
through online food ordering technology applications, is a trend of many
people, especially office workers.

3. Concepts

Green Meal specializes in providing clean weekly meals that helping you to
pursue a healthy lifestyle and nutritional balance. Depending on your needs to
lose weight or gain muscle, you can choose the right product package at the
Order page. Meals are carefully calorie-calculated and use healthy ingredients,
fresh ingredients with extensive menu designed. Most of Green Meals's lunch
servings are fortified with complex carbs to ensure brain function and maintain
productivity in the long term.

Green Meal restaurant will be open all day from 12:30 to 22:30 and sells
breakfast on website and applications such as Nowfood, Beamin, Foody, Grab
Food, and Gojek which are extremely convenient. All meals are refrigerated to
ensure food safety during transport.

Beside, we have a special customer care system, you can be consulted on a

menu that is suitable for your needs and health to have a personalized menu.
We offer weekly and monthly packages with many incentives to help you save

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more. If you book a monthly package, on the first delivery date the shipper will
deliver the food and send a 10% discount to you.

4. Differentiation
4.1. Protective environment

They have a number of policies to help reduce the amount of waste produced by
their own products:
Firstly, Black plastic containers are used in all Green Meal meals. Therefore,
Green Meal has a policy of cleaning the box and returning it to Green Meal to
receive a Refund. For every 10 boxes returned to the shipper, you will receive
10,000 VND back immediately. These boxes will be sent back to the
manufacturer for recycling.
Secondly, Green Meal's policy is to only provide one set of Spoon and Fork per
day.
Lastly, Plastic meal bags are environmentally friendly self-destructing bags.
The bag will self-destruct after 3 months in the natural environment

4.2. Food quality is always fresh and delicious:

Green Meal uses a process of quick freezing and freezing right after cooking to
help limit the growth of bacteria, while ensuring the quality of food is always
fresh.

Green Meal is committed to never using frozen meals to deliver to customers.

Green Meals' meals are always freshly prepared every day and kept cool
throughout the transit.

4.3. Our restaurant have a special customer care system

Green food uses BMR (Basal Metabolic Rate) to calculate the metabolic rate in
your body, the total calories that you consume depending on your activities
during a day. You only need to select the information on our website and

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choose your desired target, our consultation system will recommend the
relevant packages as well other combo that match your need.

Besides, we have a team of nutritionists who can answer your questions and
help you design personalized meals to suit your needs and health.

II. Analysis Industry

1. Market Demand:

Needing and wanting of users: So the food industry is in continuing demand.

Facing the situation of poor quality food, counterfeit products on the market,
consumers are gradually becoming more strict in their choice. In the past few
years, the trend of safe, natural and environmentally friendly food has become
popular and has become a new trend in the food industry in Vietnam. There are
more and more businesses and food safety chains with all kinds of items to
serve the needs of consumers.In particular, during the recent outbreak of Covid-
19, people have gradually become more aware of their family food choices,
clean, sourced foods sold at stores such as beef. Many fruits are selected for
family meals.

Demanding: The AC Nielsen healthy food consumption trend report shows that
up to 86% of Vietnamese consumers prioritize choosing organic products for
their daily meals because of its safety, rich nutrition and delicious taste. .
Experts also say that, as people's incomes increase, demand for living is higher,
the proportion of the young population is high and the middle class grows,
consumers will gradually become mainstream consumers. A green and healthy
lifestyle through the use of organic foods and clean ingredients.

2. Market Size

The living standard of Vietnamese people is increasing, accompanied by

increasingly strict requirements for the safety of foods serving daily eating and
drinking needs. Therefore, the scale of the clean food market is expanding and

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developing. An overview of the current situation of the safe food market in
Vietnam can be divided into two main sections:

Firstly, on the safe food market. Vietnam's market for safe products is still
mainly for export with more than 550 million euros (2014). The domestic
market is mainly safe food and vegetables with an estimated turnover of over 2
million Euro (2014). The total market value of safe food in the two major cities
and provinces is Hanoi and Ho Chi Minh City. Ho Chi Minh City is about 400
billion VND / year (Thanh Giang, 2018). Meanwhile, spending on health of
Vietnamese consumers is showing signs of increasing, on average over 6% of
income, especially up to 47% of Vietnamese consumers are increasingly
interested in fresh and homemade food. course (Nielsen, 2014). Thus, the
potential for developing safe food in Vietnam remains enormous.

Secondly, clean eating style attracts the majority of groups of people aged 25-
40. In this age group, most of them have a stable income and can pay for food,
although this group of potential customers spend a lot of time working, but they
still spend time for rest and relaxation. Weak, always desire to maintain health
and tend to live a healthy life.

This will help keep the revenue of the project at the place of sale stable, in
addition, the special feature of this age group is that they often use food
ordering services as well as care a lot about their physique and know a lot. to
organic diets. Besides, the group is also targeting customers who want a
scientific and nutritious diet, who are bodybuilders or are in the process of
getting in shape and gaining muscle.

3. Market Structure:
3.1. Competitors

We have competitors that may have something in common with ours, such as
organic restaurants or vegetarian restaurants. We found some restaurants in

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Hanoi that can be competitors if we think of clients that are looking specifically
for healthy food and so: My Healthy Corner, HealthWich, Godiet - Healthy &
Fresh Salad. They all have different styles and menus, but have something in
common, healthy food. We consider those competitors to be the most important
ones and they are similar to our business.

First of all, My Healthy Corner already has 3 restaurants in 3 districts of Hanoi,

and they are located close by: Đống Đa, Cầu Giấy, Hai Bà Trưng which is a few
kilometers away. Besides, they are already on popular food delivery apps
including nowfood, beamin, GrabFood, Loship. My Healthy Corner is priced
lower than the price our restaurant will have and they offer cheaper combined
menus. Those are their main strengths, compared to our restaurant. On the other
hand, their meal offer is different from ours and they are mostly concentrated on
brown rice and salads. Also, they do not divide service packages according to
the specific needs of the user such as weight gain or weight loss, gym regimen
or not.

Another important competitor is HealthWich, it has more differences from our

restaurant, as it's closer to bread style than restaurant. Their main offers are
quick meals: salads, sandwiches, soups and healthy drinks. Prices

are lower than ours will be, as they focus on faster customer rotation. With the
aim to provide the freshest homemade meals, they make their own breads, along
with a highly hygienic food processing system right at their stores, so they
mostly serve breakfasts and lunches. HealthWhich are a well-known brand and
have a lot of loyal customers who they got during the years of operations

Godiet - Healthy & Fresh Salad is an online restaurant that is famous for food,
drink and even snacks without worrying about weight gain. The restaurant
offers Healthy meals according to the Low GI Diet standard, ensuring health,
reducing excess fat and is especially delicious and beautiful. Godiet applies
environmentally friendly packaging products, available on 2 food delivery apps:
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Now and grab food. With 5 years of experience in the healthy food industry,
Godiet has many loyal customers and a large following with positive reviews.
However, the prices of Godiet's dishes are quite high, the service packages are
not varied and unclear, making it difficult to choose.

3.2. New Entrants

As analyzed in the market demand section, we can see that the demand for
healthy products is increasing, consumers increasingly want more time-saving
solutions. Besides, healthy food models are still sparse in some places or mostly
appear as handmade, small informal stores. Healthy food will become a
delicious piece of cake in the future that many businesses want to join.
However, our restaurant owns differences in policies, models including
protecting enviroment, customers care system, quatity of food and always
innovates. These are the barriers for new entrants

3.3. Substitutes

The Food and Beverage Industry has been separated into small plots leading to
a variety of substitutes. Even though we have different meal offers we are
competing against each other because their location is similar to our. In this
segment the customer is not someone looking for healthy food, but someone
who is in inner HaNoi and planning to eat in this area. This substitutes can be
fast food such as KFC, Mcdonald, Jollibee, pizza hut,... or restaurants like: phở
làng, Cơm Thố, Bún trộn, Bún đậu mắm tôm, Bún chả…

Therefore, it is necessary to promote marketing to strongly propagate healthy

eating habits, making customers remember and choose to use them.

3.4. The bargaining power of buyers (customers)

Customer loyalty is a potential opportunity for business. So businesses must

strive to satisfy the maximum needs of customers. However, customers have so
many choices, they will often change and look for a new location to compare

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prices and quality of each product in each store.Therefore it is important to
consider choosing the right target customer segment.

3.5. The power of suppliers.

Suppliers are businesses and individuals that are able to provide us with fresh
ingredients with clear origin, with food safety certificates. Example : Fresh
vegetables with vietgap certification; meat, fish, eggs, milk are clearly sourced
from reputable companies.The number of suppliers of fresh and safe food on the
market is so large .The value of food is stable, the supply and demand are quite
balanced in the market . So, we are under almost no pressure from suppliers.

III. Description of restaurant ( Brand identity)

1. Name: Green meal- Healthy Food Restaurant

2. Address of business :

Location is a really important factor, so we decided to open our restaurant on

Lang Ha street, Dong Da district, Hanoi because our target customers are
office workers and people in need of diet, we chose a location in the alley on
this road. It has a lot of companies, apartments and gyms around.

3. Logo:

Green is chosen as the main color to express the desire to bring the most natural
things to customer.
4. Slogan
“ YOU DON’T HAVE TO EAT LESS ,YOU JUST HAVE TO EAT RIGHT”
5. Size of restaurant

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The restaurant has an area of about 100m2. And client capacity of the
restaurant’s menu dining area and terrace per shift is the following:

• 15 six-people tables = 90 people sitting down.

• 4 four-people tables in the terrace = 16 people outside.
So, in every shift the total capacity is 106 people.

B - Strategy Business Model

I. PRODUCTION PLAN

1. Production process

In order to create delicious, clean and healthy meals, our store has to consult a
lot of sources of ingredients to find a place that meets the criteria: delicious,
clean and fresh to import ingredients because that is the determining factor in
the quality of dishes. We focus most on the freshness and cleanliness of the
food.

Step 1: Find a food source including quality vegetables, fish, meat and ensure
the criteria the restaurant needs: delicious, clean and fresh

Step 2: Consider among suppliers to choose the best one in terms of price and
quality

Step 3: Choose and sign a sales contract within 1 year

Step 4: Food will be delivered every morning and guaranteed freshness.

Step 5: Store food in the refrigerator

Step 6: Preliminary processing ingredients and cook according to the menu

Step 7: After completion, brought up service for guests or packing and

immediately bring to the chiller to bring down the temperature to near zero.
(pre-order meals). This will minimize the growth of bacteria as well as keeping
the food quality high.

2. Machinery and equipment

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Kitchen, cutlery equipment would be the biggest start-up expense.

- Oven (1): Berjaya Electric Oven ( Malaysia) is used to make baked goods
in restaurants.Outer shell made of inox material (stainless steel) with high
resistance to corrosion, no discoloration and metamorphosis ... ensure use
no matter how long there are no dangerous substances for health cling to
food.

- Freezers and refrigerators (1): cooked foods are immediately brought

to the chiller to bring down the temperature to near zero. This will
minimize the growth of bacteria as well as keeping the food quality high.
So, we choose Sunhouse SHR-F2572W2 freezer that are conveniently
designed with 2 freezer - cool compartments: the cooler has a temperature
from 0 to minus 10 degrees Celsius with 5 levels of flexible temperature
adjustment. The freezer compartment can reach minus 18 degrees
Celsius.
- European stove with 4-burner supplied by Toan Phat is imported
completely from Malaysia with high durability, modern industrial design
is suitable for all luxurious European restaurant spaces.
- Cooking equipment: Pots and pans (of all sizes) with lids, Spoons for
mixing and tasting, Chef’s knives, dishware, mixing bowls, Ladles,
Baking pans, Sheets and roasting pans, Towels, Rags,....

3. Raw materials
- Meat: Chicken, Beef, pork
- Fish: Salmon, Tuna, Saba
- Shrimp, Squid, Eggs, Milk,..
- Vegetables: olives, baby corn, tomatoes, salad, Broccoli, Cauliflower,....
- Brown rice, whole wheat flour, Noodles, sweet potato
- Cooking spices: sugar, salt, olive oil, pepper, chili, honey, wine…
- Fruits: apples, bananas, grapefruit, avocado, ...

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4. Supplier

- Supplier of all kinds of meat: Hanoi Fresh Food - Nguyen Van Tam Private
Enterprise

Address: Ngoc Ha Market, Doi Can Ward, Ba Dinh District, Hanoi, Vietnam

 100% clear cattle and poultry origin, no disease

 Have a certificate of eligibility for food safety and hygiene
 Strict production process, HACC standard
 Fully commit to the People's Committee in writing to comply with all
food safety regulations.
 Lowest pricing among businesses offering the same product quality

- Fruit and vegetable supplier: Dung Ha Agricultural Products - Dung Ha

Agricultural Products Co., Ltd

Address: No. 6, Alley 354 Truong Chinh, Khuong Thuong Ward, Dong Da
District, Hanoi, Vietnam

 Vegetable products meet VietGAP standards, Dalat vegetables 100%.

 Food certified to ensure food hygiene and safety issued by a competent
health agency.
 Fully commit to the People's Committee in writing to comply with all
food safety regulations.

II. MARKETING PLAN

1. Customer insight :

The project has a large number of potential customers aged 25-40. In this age
group, most of them have a stable income and can pay for food and drink. This
group of potential customers can know about the methods of dieting but without
time to prepare. It is difficult to follow the right method. Or they have a need to

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lose weight but don't know how to start. Some people want to start a healthy life
but don't know how to cook healthy?

2. Product

The value of restaurant always brings for customers deliciousness, health and
peace of mind when eating. Because the source of clean food is grown with
strict techniques to help keep the freshness and natural flavor. More than
anyone else, we understand that having good health can have all other wishes.
Depending on customer’s needs to lose weight or gain muscle, they can choose
the right product package at the Order page. Besides, when customers come to
our website and fanpage, they will be provided with useful knowledge about
healthy living, how to create healthy food...

We are especially interested in environmental protection, one of the issues that

directly affect human health. Green meal Restaurant uses biodegradable
packaging and applies customer support policies to limit the use of plastic
waste.

Product forecasts

In addition to the initial values, the restaurant's products will be improved and
developed in the future with a specific plan.

- Menu changes weekly to create excitement for customers. A nutritionally

complete menu suitable for the number of calories each person needs in a day.

- After 6 months, we will develop a menu specifically for vegetarians.

3. Pricing strategy.

We price our products based on competitors’s prices. Positioning prices equal to

or higher than competitors by up to 10% depending on the competitiveness of
each item. We choose this method because it is easy to calculate and
understand. We just look at the competitors in market and find the average price

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 they use for their services. From there, we can choose whether to go higher or
lower or align with customers’ expectations.

Competitive pricing analysis allows the restaurant to regulate the competition

by preventing the loss of customers and market share to the competitors.

In addition, the pricing is also based on production costs to ensure the quality of
the food, which is the mission of our restaurant.

4. Distribution ( Place )

Restaurant location: Nguyen Hong, Lang Ha street, Dong Da district, Hanoi.

We choose a location in the alley to match the restaurant's finances. However, it
is located in the city center, there are many office buildings such as Vinaconex,
Petrowaco, Maison Office, Vp bank,… This leads to a high chance of attracting
the restaurant's potential customers.

Furthermores, Green meal can be ordered online from its website and delivering
food including Nowfood, Beamin, Foody, Grab Food, and Gojek.

5. Promotion

Action plan

Objectives Target Action Timeline

Brand awareness Attracting target -Running ads on instagram, 2 months
customers, building facebook, google ( 10,000,000
brand awareness VND/month )
- Distributing 2000 leaflets 3 opening days
(3,000,000)
Increase Encourage web -Receive a 10% discount 1 months
followers usage, increase the voucher when you first order
number of trials and online.
sales - Facebook ads to use the web
(10,000,000)
Specific days Increasing revenue - Change restaurant decor and During the
music according to the holidays restaurant's

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 - Accept to organize parties at operation
the request of customers
-10% discount on total bill on
specific days

Environmentally -Encourage - Using biodegradable During the

friendly customers to protect packaging. restaurant's
the environment - For every 10 boxes returned to operation
-Build a green the shipper, you will receive
restaurant brand 10,000 VND back immediately
-Attract customers
who love the
environment

III. ORGANIZATION PLAN

Organizational structure: Functional Structures

CEO
Plan and direct all restaurant operations. Maintain high standards of food,
service, health and safety, ensure the efficient and profitable business
performance of the restaurant and the optimal utilization of staff and resources.
Responsibility
● Work with the executive board to determine values and mission, and plan
for short and long-term goals.
 Create an environment that promotes great performance and positive
morale

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  Identify and address problems and opportunities for the restaurant.
 Develop the restaurant’s culture and overall restaurant vision.
 Develop and implement operational policies and a strategic plan
 Act as the primary spokesperson for the restaurant.
 Provide inspired leadership restaurant-wide.
 Make high-level decisions about policy and strategy.
Requirement:
 Bachelor’s degree or master's degree in a relevant discipline or MBA.
 Experience in a senior management position.
 Knowledge of profit and loss, balance sheet and cash flow management,
and general finance and budgeting.
 Ability to build consensus and relationships among executives, partners,
and the workforce.
 Understanding of human resources and personnel management.
 Experience with corporate governance.
 Proven negotiation skills.
 Ability to understand new issues quickly and make wise decisions.
1. Kitchen
Job brief : The kitchen department is among one of the major departments of the
restaurant. The role of the Kitchen department is to prepare food for the guest.
The guests who are eating at restaurants or order takeaway food. The restaurant
food production and sub-departments of the kitchen is headed by Chef.
1.1. Chef (1)
Job brief
We are looking for an experienced and qualified Chef to organize the kitchen’s
activities. You will be the first in command in the facilities and will create and
inspect dishes before they arrive at the customers ensuring high quality and
contentment.
Responsibility
 Ensuring promptness, freshness, and quality of dishes.
 Coordinating cooks' tasks.
 Implementing hygiene policies and examining equipment for cleanliness.
 Designing new recipes, planning menus, and selecting plate
presentations.
 Reviewing staffing levels to meet service, operational, and financial
objectives.
 Hiring and training kitchen staff
 Performing administrative tasks, taking stock of food and equipment
supplies, and doing purchase orders.
 Setting and monitoring performance standards for staff.

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  Obtaining feedback on food and service quality, and handling customer
problems and complaints.
Requirements:
 2+ years of culinary education.
 5+ years of experience in a similar position.
 Advanced knowledge of food professional principles and practices.
 Proficient knowledge of human resources management.
 Excellent knowledge of BOH systems, ordering and inventory.
 Excellent communication skills.
 Ability to meet deadlines.
 Available to work on-call, shifts, after hours, over weekends, and on
public holidays.
1.2. Cook (1p)
Job brief: Our restaurant is looking to hire a cook who will be responsible for
preparing awesome dishes for our guests. Duties will include prepping meals by
weighing, measuring, and mixing ingredients, cooking meals, checking
ingredients for freshness, and arranging and garnishing the dishes. You will also
be in charge of ensuring that the kitchen and equipment are properly cleaned
and maintained.
Responsibilities
 Prepare awesome meals for our customers.
 Weigh, measure, mix and prep ingredients according to recipes.
 Steam, grill, boil, bake or fry meats, fish, vegetables, and other
ingredients.
 Check food and ingredients for freshness.
 Arrange and garnish dishes.
 Work well under pressure and within the time limit.
 Ensure that the kitchen area, equipment and utensils are cleaned.
Requirements
 High school diploma or equivalent preferred.
 Culinary school 2-4 year degree or foreign equivalency preferred.
 Prior experience in related food and beverage service and food
preparation positions.
 Thorough experience with hot and cold food preparation.
 Good working knowledge of accepted sanitation standards and health
codes.
 Ability to use slicers, mixers, grinders, food processors, etc.

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  Able to handle work in a fast-paced environment.
1.3. Commis chef (2)
We are looking to hire a hard-working and efficient commis chef to prepare
meal ingredients for the chef de partie and assist with various kitchen duties.
The commis chef's responsibilities include informing the supervisor of
malfunctioning or broken kitchen equipment, unpacking and organizing
deliveries, and mopping up kitchen spills to prevent accidents and injuries. You
should also ensure that all food items are properly stored to prevent spoilage.
Responsibilities:
 Accurately measuring meal ingredients for the Chef
 Preparing meal ingredients, which includes seasoning of different meats
as well as washing, peeling, and chopping vegetables and fruits.
 Preparing basic salads and sauces as directed by the Chef de Partie.
 Receiving deliveries and verifying that all ordered items have been
delivered and are of good quality.
 Taking inventory of restaurant supplies and notifying the supervisor of
low or depleted supplies.
 Discarding all expired and spoiled food items stored in the stock rooms,
refrigerators, and freezers.
 Performing basic cleaning duties and ensuring that workstations are
properly sanitized.
 Plating and presenting meal items as per the Chef’s instructions.
Requirements:
● High school diploma or GED.
● Associate’s degree, diploma, or certification in culinary arts is
advantageous.
● A food handler's license.
● Proven commercial kitchen experience.
● Sound knowledge of food health and safety regulations.
● The ability to stand for extended periods.
● The ability to work under pressure.
1.4. Dishwasher (1)
We are looking for a dedicated, organized dishwasher who enjoys working as
part of a team in a fast-paced culinary environment. The dishwasher’s duties
include removing soiled plates and flatware from tables, washing them
thoroughly, and resetting tables in preparation for the next party. They may also
restock items, unload delivery trucks, help prepare cook stations, clean
appliances and machines, empty and clean trash receptacles, and other duties, as
needed.

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Responsibilities:
 Ensuring the availability of clean dishes by bussing tables, washing
dishes, pots, pans, and flatware, and resetting dining areas.
 Preparing dining areas and kitchen for the next shift by cleaning and
restocking dining areas and cook stations.
 Cleaning machines and appliances used in the kitchen
 Sweeping and mopping floors, especially in the event that items are
broken or spilled.
 Supporting other restaurant staff members by assisting with other tasks,
as needed.
Requirements:
 High school diploma or equivalent.
 Minimal work experience.
 Strong problem-solving and communication skills.
 Exceptional time management skills.
 Ability to stand or walk for 8-hour shifts and lift at least 10kg
 Willingness to comply with all food safety procedures.
2. Marketing
Job briefs: Marketing is the process of getting people interested in my
company’s product or service. This happens through market research, analysis
and understanding my ideal customer’s interests. Marketing department pertains
to all aspects of a business, including product development, distribution
methods, sales and advertising.
2.1. Marketing writer ( 1 person )
Responsibility:
 Conducting in-depth research on healthy food in order to develop original
content
 Developing content for blogs, articles, product descriptions, social media,
and the company website
 Assisting the marketing team in developing content for advertising
campaigns.
 Editing and polishing existing content to improve readability.
 Conducting keyword research and using SEO best practices to increase
traffic to the company website.
 Creating compelling headlines and body copy that will capture the
attention of the target audience.
 Identifying customers’ needs and recommending new content to address
gaps in the company's current content.
Job requirement

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  Bachelor's degree in communications, marketing, journalism, or related
field.
 Proven content writing or copywriting experience.
 Proficient in all Microsoft Office applications.
 Excellent writing and editing skills.
2.2. Customer officer ( 1 people )
Job description
Answer customer inquiries via phone, email and social media
 Direct customers to online resources
 Update customer records in the system, including notes about interactions
 Pitch ideas for improving customer care
 Develop a rapport with customers
 Suggest solutions when a product malfunctions
 Close out or open call records
Job requirement
 Strong phone contact handling skills and active listening
 Customer orientation and ability to adapt/respond to different types of
characters
 Excellent communication and presentation skills
 Ability to multitask, prioritize and manage time effectively
 High school diploma or equivalent; college degree preferred
3. Accounting
Job brief :Perform professional financial and accounting tasks in accordance
with the State's regulations on accounting standards and principles.Monitor and
reflect the Company's capital mobilization in all forms and advise the Board of
Directors on related issues.
Advise the CEO on the accounting regime and its changes over time in business
activities.Together with other departments to create a dynamic and effective
management information network.Participate in building Quality Management
System, Environmental Management System and Social Responsibility
Management System.
III.1. Accountant (1 person)
Job brief: Build ingredients format for dishes and services. Pricing for each dish
or service. Revenue and expenditure of catering services of guests. Purchase
food and beverages and know how to account for expenses and revenues related
to each specific commodity group.
Responsibilities
 Controlling types of invoices, receiving and checking accounting
vouchers:
 Control the price of imported goods
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  Manage inventory levels
 Build salary scale for employees
 Prepare relevant reports as required
Requirements
 Qualification: College graduate or higher in accounting, auditing, finance.
 Having accounting professional capacity, ability to synthesize and master
the accounting regime.
 Self-organizing, arranging and planning to perform assigned tasks.
 Know how to synthesize and analyze reports. Perform duties accurately
and in accordance with regulations.
 Have basic knowledge of production process technology in the company
 Proficient in using computers (excel software, accounting software).

III.2. Cashier (2 person)

Job brief :Responsible for collecting money, printing invoices, checking change,
preparing daily spending in the restaurant, and reporting sales to the Manager.
Responsibilities
 Take customer orders at the counter
 Receive payments and present change to customers
 Pack food items, make coffee, and fill beverage cups
 Function as the host/hostess of the restaurant
 Make reservations for customers
 Receive food checks from waiters or customers
 Appeal to impatient or irritated customers, especially during rush hours
 Manage the register, including all credit card and cash operations
 Ensure a balance of the register at the end of the shift or working period
Requirements
● High school diploma coupled with experience in related positions, as well
as working knowledge in a similar role
● Excellent mathematical, multitasking, and computer skills
● Proficiency in using computers, calculator, and other machines required
for transactions
● Outstanding customer relation skills and ability to ensure a customer
priority culture
● Ability to work with flexibility in a continuous schedule of day, nights,
holidays, and weekends
4. Service
Job briefs: The department is directly responsible for serving diners to dine at
the restaurant, setting up tables, welcoming guests, taking orders from guests,
serving food and drinks and answering related issues regarding restaurant
service.

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 IV.1. Waiter/ Waitress ( 3 persons)
Job brief: Implement the process of serving guests, maintain restaurant
equipment during work, coordinate with other departments such as cashier,
manager and chef
Responsibility:
 Change uniforms, ensure standards of personal hygiene and behavior as
prescribed before working.
 Welcoming guests, guiding guests to their seats
 Providing menus, consulting dishes, taking orders, bringing items to
customers, paying, seeing off guests, clearing tables
 Observing to capture and promptly respond to customer requirements
 Ready to answer and answer all customer questions
Requirement
 18 years or older
 No experience required
 High School Graduation
 Skills: communication, dynamic, sociable
4.2. Security staff
Job brief: Receiving and keeping cars and property for guests, handling arising
situations related to security issues in the restaurant.
Responsibility
 Reception, parking, property for diners and restaurant staff. Driving and
stacking motorbikes, guiding customers to park cars in the right places.
Pick up cars for customers when leaving.
 Handle security issues that arise in the restaurant. Preventing disruptive
behavior in restaurants. Coordinate with management to handle incidents,
make reports.
 Patrol and monitor the restaurant area to avoid theft, loss or damage to
property, especially in the evening, night shift or when the restaurant is
crowded.
 Ensure the fire protection system works well, rehearse for the restaurant if
required by the manager.
Job requirement
 You need a high school diploma, preferably with a security certificate or
experience as a security guard
 Good health, honest, brave, friendly with customers and colleagues

IV- FINANCIAL PLAN

1. Assumptions
 Salary

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 Department Position Employees Salary (VND)
Kitchen 1. Chef 1 15,000,000
2. Cook 1 8,000,000
3. Commis chef 1 3,000,000
4. Washer 1 3,000,000
Marketing 1 Marketing writer 1 6,000,000
2 Customer officer 1 5,000,000
accounting 1. Accountant 1 7,000,000
2. Cashier (part time) 2 4,000,000x2
service 1. Waiter/ Waitress (part 3 3,000,000x3
time)
2. Security staff 1 5,000,000
Total 13 69,000,000

 Depreciation.

Cost Years Each year Each month

cost cost
Material
Uniforms 2,150,000 3 717,000 60,000
Menus 2,000,000 7 286,000 24,000
Equipment 1.Oven: 22,200,000 10 6,809,000 567,000
2. Freezers and refrigerators :
18,890,000
3. European Stove: 12,000,000
4. Cooking equipment :15,000,000
Furniture 50,000,000 10 5,000,000 417,000
Cleaning 1,500,000 2 750,000 63,000
Not
material
Website 15,000,000 3 5,000,000 417,000
Total 138,740,000 18,562,000 1,547,000

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Expectation
The expectations of customers coming to the restaurant are the following.
Weekdays
 Lunchtime - 80% of 106 seats = 84 people
 Dinner - 55% of 106 seats = 58 people
Total amount of expected customers during weekdays are 142 people/day.
Weekends – Fri, Sat, Sun
 Lunchtime - 95% of 106 seats = 101 people
 Dinner - 85% of 152 seats = 90 people
Total amount of expected customers during weekends are 191 people/day.
The expectations of customers order in website:
 Week package: 10 people/ month and increase 3 orders month by month
 Month package : 5 people/ month and increase 2 orders month by month
Food application: we expected 50 ordered/ days and increase 3 orders everyday
So monthly we expect 4564 people to visit our restaurant and 2160 orders in
website and food application.

1.1. Fixed cost ( 1 month to product 6724 product )

 Depreciation : about 1,547,000/ months
 Payroll taxes: According to state regulations, employers are responsible
for paying health insurance premiums for employees at 3% of their
monthly salary. So, each month, restaurant must pay 2,070,000 VND.

 Interest expense: 2,450,000 VND. Bank business loan 300 million VND
with interest rate of 9,6%/year ( Vietinbank)

 Property taxes: 1,000,000 VND. According to Circular 65/2020/TT-BTC

stipulating, the license tax rate for individuals and households doing food
service business with a turnover of over 500 million VND is 0.02%

 Rent: 40,000,000 VND/ month for 100m2

 Salaries: 52,000,000 VND

 Utilities including electricity, phone, internet,... ( 30,000,000 VND/month

from June to September/ 15.000.000 for the remaining months.)
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  Advertising : 23,000,000 VND/ months for running ads on social media,
3% revenue for sales promotion.

1.2. Variable cost

● Direct materials :

The Chef will be in charge of food purchasing and assurance of the food quality
obtained by our suppliers; negotiates with the food suppliers and ultimately has
the final decision of whether or not to approve the supplier according to costs
and quality. At the beginning we can imagine that we would have to pay up
front to all of our suppliers since it would be a new company without any credit
line, and this fact we will include in our cash flow projections. Without any
previous experiences to rely on for food costs estimations, and with very little
data available on the internet about exact food prices in HaNoi , that our
restaurant will use, we have decided that our food costs estimations will be done
by calculating a percentage of sales. Though this method is not 100% precise, it
can be done in an accurate way according to author J. Walker, and food costs
generally consist 30% of the sales price of a product.

So, every month, our restaurant spend about 161,376,000 VND for food
purchasing

● Production supplies: packaging (7,000,000 VND/ month) gas and water

( 5,000,000 )

● staff wages: 17,000,000 VND

2. Break even Analysis

BE = _______Total Fixed Cost ________

Price per unit – Variable cost/unit

=173,754,600/(80,000-196,376,000/6724)= 3420.71

3. Start-up Cost

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Fixed asset would be the biggest start-up expense. We will spend around
138,740,000 VND to buy those. This amount includes everything we need to
equip kitchen and partly dining room.
Another major expense is rent of first three months in Lang Ha streets start from
40,000,000VND per month (120,000,000 VND/3 months).
Fixed cost is 111,658,000 VND per months.
To running our restaurant, we need prepaid direct material expenses about 161,
376,000 VND for the first month.
The restaurant will need time to settle in the market and to start getting
benefits, so we will need a money cushion to maintain the business until we get
to that point. In that case the money we will need will be
138,740,000+120,000,000+111,657,600+161,376,000 = 531,774,000 VND , we
will round them till 550,000,000 VND.

4. Source of capital

This start up investment will have two sources: the owner’s investment and a
bank’s loan. It will be distributed in the following way: The owner will put the
45.5% of the money needed, so 250,000,000 VND and we will ask for the bank
loan of 300,000,000 VND. This loan will be paid in three years on a 9.5%/ year.

5. Income statement

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6. Pro forma cash flow

Conclusion

According to the research done during this Business Plan, we can affirm that
people want to and need to have some places that offer a healthy and convinient
meal in a nice atmosphere . This is especially true in the business world where
time is equal to money. And the establishment of Green meal Restaurant will
help people satisfy these needs.

One of our biggest lessons during the preparation of this business plan was that
the access to good and accurate information is quite difficult, and at times much
of the information was inaccessible, but in spite the difficulties we faced, we
managed to accomplish all of our business plan objectives. Some of our
estimations were made according to theoretical averages and logic, thus there is
a risk that our forecasts may be biased, though we tried to keep our estimations
as close to reality as possible.

My business plan is a ready well-planed project that could be actually

implemented. I’m satisfied with the result and realize that I learned a lot during
the process.

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 References

ThS. Nguyễn Tường Minh. (2020), Thực trạng và phương hướng phát triển của
thị trường thực phẩm an toàn Việt Nam hiện nay. URL:
https://tapchicongthuong.vn/bai-viet/thuc-trang-va-phuong-huong-phat-
trien-cua-thi-truong-thuc-pham-an-toan-viet-nam-hien-nay-68787.htm

Luis Adrianza & Gregory de Harlez (2009), Innovative Business Plan: Creation
of a Fast Healthy Food Chain: “MyTaste” URL:
https://repositorio.iscteiul.pt/bitstream/10071/3975/1/MyTaste
%20Business%20Plan%20-%20Luis%20Adrianza%20%26%20Gregory
%20de%20Harlez.pdf

T.Vita - Công ty TNHH Phát triển Nông nghiệp Cuộc sống Xanh T&T (2019),
Chiến lược Kinh doanh Kênh D2C. URL:
https://www.slideshare.net/fanzhijun/tvita-d2cchien-luc-kinh-doanh-
2019-quan-idea

Walker J. R. (2008), The restaurant, from concept to operation, fifth edition:

John Wiley & sons, Inc., New Jersey.

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