Final year project

Business Plan
Food Café(Food Fiesta)

Supervisor: Dr Nayyra Zeb

Bachelor of Business Administration

Session 2019-2023

Institute of Business Administration

Khawaja Fareed University of Engineering and Information Technology,

Rahim Yar Khan
Year-2023
 Preface

We Userum Bilal, Furqan Siraj, Mohammed Moosa, Asma Abdul

Salam, Noor ul Fajar , Memoona hereby state that our BBA
project titled “Food Fiesta” is our own work and has not been
submitted previously by us for taking any degree from the
Khawaja Fareed University of Engineering and Information
Technology, Rahim Yaar Khan or anywhere else in the
country/world.

Many factors influence a person’s career choice. One of them is

knowledge. It is no longer sufficient to gain knowledge through
theory in order to improve his/her personality and some skills. To
put theories into practice and gain expertise, our institute Khawaja
Fareed University of Engineering and Information and
Technology, which is affiliated with HEC, provide practical
training.

Our aim of this project is to provide detail knowledge about fast

food business in Sadiq Abad prime location. Our study provides
you all required knowledge to start a new business about fast food.
 Certificate of Approval
This is to certify that the project research work presented in this
project, entitled “Food Fiesta” was conducted by Userum bilal, Noor
UL Fajjar, Asma Abdul Salam, Furqan Siraj and Muhammad
Moosa under the supervision of Dr. Nayyra Zeb
This project is submitted to the Institute of Business Administration,
Khwaja Fareed University of Engineering and Information
Technology, Rahim Yar Khan in partial fulfillment of the
requirements for the degree of Bachelor of Business Administration
(BBA).

Examiner (convener) Signature

Supervisor Signature

Head of department Signature

 ACKNOWLEDGEMENT

We would like to express our gratitude to Almighty Allah for the

many blessings he has bestowed upon us. This document is
dedicated to our parents and teachers for their unconditional
encouragement and help in shaping us into true professionals
throughout our lives.
Many thanks to our teacher , Dr. Nayyra Zeb, as well as friends
from educational organization, who have generously contributed
their expertise to this project. The completion of this project would
not have been possible without their cooperation and
understanding. We hope that readers will find this project helpful,
and that the subject matter will broaden their awareness and
understanding of food fiesta .
We hope that readers will find this project helpful, and the main
subject about starting a new business will widen their awareness
and understanding of Food Fiesta.
 Executive summary

The business plan's team comprises of six partners. We are going to

start the Fast food business. The café will be equally owned by each
of us. The owners' portion of ownership will be determined by their
investment. These owners will make all key company decisions, and
they will participate in the profits and losses equally. We designate
and carefully oversee the management of the cafeteria.
Initially, all the management positions will be held by the six
partners or entrepreneurs. However, for the future we can consider
recruiting any professional manager if it’s required. All our owners
must consent to any choices to be authorized. The decision will not
otherwise be accepted.
The owners will have the authority to select one owner to monitor
overall business activities so that their better management and
communication and decision-making are flexible enough. Overall,
in all aspects of the company, the proposed enterprise will be a
basic partnership with equal powers of its participants. Mohammed
Moosa and Furqan have considerable marketing and sales
expertise among these members. Userum and Memoona is in the
management of cafeteria. The remaining Noor UL Fajar and Asma
Abdul Salam with be performing their duties in our kitchen. We
six members have utilized our considerable expertise and ideas to
develop our strategy, which, in our opinion, may be extremely
valuable and rewarding for investors within Pakistan conditions.
Therefore, we aim to make clean and healthy fast food in our café.
(Fast and Fresh)
Table of Contents
Preface.................................................................................................................................................2
Certificate of Approval......................................................................................................................3
ACKNOWLEDGEMENT.................................................................................................................4
Executive summary............................................................................................................................5
1. Name of business:...........................................................................................................................7
1.1. Slogan:..........................................................................................................................................7
Introduction:.........................................................................................................................................8
1.2. Mission..........................................................................................................................................9
1.3. Vision............................................................................................................................................9
1.4. Long term objectives and goals:.................................................................................................9
1.5. Location of business:.................................................................................................................10
1.6. Unique Selling Proposition (USP):...........................................................................................10
MARKETING PLAN..............................................................................................................................10
Target Market/ Segmentation............................................................................................................10
Marketing Mix....................................................................................................................................11
Product/Services................................................................................................................................11
Price....................................................................................................................................................12
Promotion...........................................................................................................................................12
Tools of promotion.............................................................................................................................12
Place/Distribution...............................................................................................................................13
SWOT Analysis: -.................................................................................................................................13
1.Strength:-.................................................................................................................................13
•Customized order ....................................................................................................................13
•pocket friendly..........................................................................................................................13
•Menu innovation......................................................................................................................13
2. Weakness: -............................................................................................................................13
•Health concerns........................................................................................................................13
•Negative public perception.......................................................................................................13
•Lack of investment....................................................................................................................13
3. Opportunity: -.........................................................................................................................14
•Healthy menu option................................................................................................................14
•Environment sustainability.......................................................................................................14
•Technology integration.............................................................................................................14
 4. Threats: -.................................................................................................................................14
• Risk and economic challenges..................................................................................................14
• Changing consumer preferences.............................................................................................14
• Health and obesity concern.....................................................................................................14
PEST Analysis......................................................................................................................................14
Porter’s five forces model...................................................................................................................15
The threat of entries - LOW................................................................................................................15
The power of suppliers - LOW-MILD (in potential).............................................................................15
The power of buyers - LOW-MILD......................................................................................................16
The threat of Substitutes - MILD (potentially)....................................................................................16
The rivalry among industry's competitors – HIGH..............................................................................16
HR Plan: -............................................................................................................................................17
1.1. Resource Planning: -.......................................................................................................17
1.2. Organizational Design and Development: -.....................................................................17
1.3. Training and Development: -..........................................................................................18
5.Financial Plan:..................................................................................................................................18
5.1. Balance sheet..............................................................................................................................18
5.2. Income statement: -....................................................................................................................20
1. Name of business:
Food Fiesta
1.1. Slogan:
Fast and Fresh
Introduction:

We are going to open a cafeteria (Food fiesta) in which we are going

to include shawarma (chicken), Burger (Zinger + Chicken Patty), and
Fries (Simple + Loaded). Our purpose is to make the best fast food
with all quality Ingredients in front of our customers so they can see
everything in front while we are making like live kitchen. The food
fiesta will also provide a nice sitting area in which people can enjoy
their food with their children and family. We are also providing
female staff that serve in families or specially to deal with women to
make our customers much more comfortable.

We will provide a customized food for our customers in case any

customer who come to us and ask that he don’t want salad in burger/
Shawarma or may be no cheese may can ask for less oil or something
so we will provide them whatever the customization they demand.
Also we provide diet food as per customer demand.
1.2. Mission
“Our mission is to provide best fast food in city”.
A place where people can sit as long as they want to, chill out and enjoy the
fresh fast food with friends and family in natural sitting environment. Fast
food now days is a fashion but sometimes called junk food but our mission
is to use natural ingredients and provide exceptional taste. So it will be
healthy fast and fresh as you like.

1.3. Vision
Our vision statement is to move with velocity to derive profitable
growth and become and even better serving more customers delicious
food each day around the city. Our vision statement is to provide food in a
quick a pleasant form.

1.4. Long term objectives and goals:

 we will expand our business will try to improve our service further

 In this case, we will provide a new opportunity specially for female staff

because we have a family environment in our cafeteria and we will

maintain our services and environment as well as taking care of

customer’s comforts and preferences.

 Long term goals may include increase daily or monthly sale, boosting

customer satisfaction or launching a new menu items.

 Expanding the café to multiple locations and different towns in city.

 Food quality.

 Consistency in taste.

 In SDK there is lots of hotel and places where they serve fast food but

the quality is not good enough to make customer satisfied and the prices
 are also very high so we going to take this as an opportunity for us to

make quality products in cheap prices and also a sitting area where

people can enjoy with their friends and family.

 If we face a problem of instability in future so, we have a backup of

financial capital to overcome instability in our business.

 In CSR we provide a social responsibility do not waste water, clean,

healthy, fresh and smoke free environment for our customers.

1.5. Location of business:

Canal road near chief residential Sadiq Abad
We have start a business on main canal road and there are 3 societies are
link on that road so, we have a great opportunity to start a new café business
in this market and also we have no direct competitors there.

1.6. Unique Selling Proposition (USP):

Customized order with our own chicken with suitable prices
MARKETING PLAN

We provide the customized and good quality food and also provide live
kitchen service to our customers. We have only one competitors (Subway),
but they don’t provide services in our city. Subway is a big and Expensive
brand. Everyone could not afford Subway. So we provide food according to
customers’ needs and wants in lower prices. Also we have female staff and
separate sitting area for females and families.

Target Market/ Segmentation

We are targeting middle income - high income families, couple's,

individuals. We select these classes because they are most capable to afford
our food.

While managed demographic segmentation, we segmented people on the

basis of:

 Age (All the age groups)

 Income (high to middle)
 Gender (Both Male and female)

Marketing Mix

Marketing Mix defined as a set of actions or strategy that company uses to

build up its brand or products in the market.

1) Product/Service
2) Price
3) Promotion
4) Place
Product/Services

Basically, we provide services to our customers according to their needs and

wants. We provide customized food to customers.

We provide different kinds of Fast food like:

 Sandwiches
 Veg
 Non veg
 Burger.
 Zinger burger.
 Chicken patty Burger
 Shawarma
 Simple Shawarma
 Cheese Shawarma
 Feast roll
 Fries
 Simple
 Loaded

Besides all these food items we are also provided peaceful environment and
comfortable sitting area. So people can easily enjoy their food.

Price

Our Target markets are middle income and high-income segments. Prices
start from 150 to 200 for any event. When a customer needs customized
food, then the price varies changes according to the customer’s order.

 Sandwich 200-300
 Burger 300-500
  Shawarma 150-300
 Fries 50-200

Promotion

In the stage of our business we will use:

 Social media pages

 Word of mouth
 Pamphlets

Tools of promotion

Advertising

Public relations

Direct marketing

Place/Distribution

The last portion is the location/place. At initial stage we will work in

Sadiqabad.

Canal road, near chief residential, sadiqabad.

SWOT Analysis: -
1.Strength:-
•Customized order .

•pocket friendly.

•Menu innovation.

2. Weakness: -
•Health concerns.

•Negative public perception.

•Lack of investment.

3. Opportunity: -
•Healthy menu option.

•Environment sustainability.

•Technology integration.

4. Threats: -
• Risk and economic challenges.

• Changing consumer preferences.

• Health and obesity concern.

PEST Analysis

1. Political factors: -
• Government regulations on food safety and labeling impact fast food
restaurants.
• Tax policies and minimum wage laws affect the cost structure and
profitability of fast food establishments.
• Health and nutrition policies influence menu options and marketing strategies
of fast food restaurants.

2. Economic factors: -
• Economic conditions and consumer purchasing power influence the demand
for fast food.
• Exchange rates may impact the cost of imported ingredients for international
fast food chains.
• Inflation rates affect the pricing strategies and profitability of fast food
restaurants.

3. Social factors: -
• Changing lifestyles and busy schedules contribute to the growth of fast food
consumption.
• Health consciousness and dietary trends influence consumer preferences for
healthier fast food options.
• Cultural diversity and preferences for different cuisines influence the menu
offerings of fast food restaurants.

4. Technological factors: -
• Advancements in automation and robotics impact the efficiency and
operations of fast food establishments.
• Online ordering systems and delivery apps have transformed the way fast
food is ordered and consumed.
• Digital marketing and social media platforms play a significant role in
promoting fast food brands and engaging with customers.
Porter’s five forces model

The threat of entries - LOW

There are no specific and complex regulations. Everyone can cook even
if they are not skilled and qualified cooks/chefs. Dark-Kitchens do not
require high capital investments.

The power of suppliers - LOW-MILD (in potential)

Going dark alongside the domination of takeaway services lowers the
potential power of suppliers to use restaurant branding for price and
quality as means of pressure.
The rise of new food suppliers, direct supply chains, Farm-To-Table
services also lowers the power of suppliers.
The food-tech industry and the rise of new meat / protein substitutes
alongside new technological development in food production that might
be considered healthier, thus preferable by consumers, might raise the
power of food tech suppliers.
The threat of forwarding integration to the industry becomes more
realistic. Suppliers might decide to integrate to the new distribution
channels consumers favor (Takeaway) rather than open a restaurant.

The power of buyers - LOW-MILD

What will be the bargaining power of diners in the age of Takeaway
dominion over the foodservice industry?! There are many buyers, the
switching cost does not seem to change for a higher level, and price
sensitivity would stay as high as nowadays.
We might witness a growing pressure of buyers on the foodservice
companies and delivery companies to a high-quality, food quality, and
taste.
The threat of backward integration becomes more realistic because of low
entry barriers and the ability to level up the home cooking skills, thus
providing local food services and the emergence of local private chefs.

The threat of Substitutes - MILD (potentially)

We can consider the restaurant industry's substitutes as Home-Cooking
and Private-chefs services. These two trends are growing alongside the
growth of the Takeaways. The more culture changes, prices change, and
food quality does not satisfy the customers' tastes and preferences, the
more people tend to grow and cook their foods.
The rivalry among industry's competitors – HIGH

The restaurant industry is reshaping and reinventing itself. Existing

restaurants struggle with maintaining their prestige and competitive
advantage. Contemporary trends, like Black Kitchens, compromise the
industry order and structure and make it harder to sustain for established
restaurants, street-restaurants.
The industry's structure acts like a monopolistic competition, whereas
players compete on their unique service features. The industry's growth is
evident so is the profitability of the players.
The exit barriers are also low, thus making the industry more attractive
for new, small, local, specialized competitors.

HR Plan: -
We just focus on these three elements at the beginning of the Business:
1. Resource Planning
2. Organizational Design and Development
3. Training and Development
 1.1. Resource Planning: -
Once the business goals are set, we four partners will run this business.
When business will grow we will involve people who will carry them out.
So, we will focus on the right people in the right roles at the right time

1.2. Organizational Design and Development: -

 Our HR Plan, with its whole-company overview can ensure that the
creation of new systems and processes in one area are likely to have an
impact on other related areas.
 The HR professional will put forward people-based strategies to
guarantee the consistency of the alterations across the organization.
 To create structures and processes that increase trust, motivation and
commitment in the workforce, enabling better problem solving by
confronting and managing problems through worker enablement and co-
operation.

1.3. Training and Development: -

 Training and development are guaranteed to be needed as part of the
strategic growth process.
 We will hired a well-trained and skilled staff for our café .
 HR will have allowed to a key influencer in the business, they will solicit
ideas, suggestions and feedback from both management and employees
about both input and execution of strategic

5.Financial Plan:

5.1. Balance sheet

Restaurant Name: Food Fiesta
Date: 30 July, 2023
Assets Rs. Liabilities Rs
Current Assets: Current Liabilities:
Cash on hand 30,000 Rs Account payable 4,500 Rs
Cash in bank 27,70,000 Rs. Rent/Lease 20,000 Rs
Inventory 85,000 Rs Utilities 15,500
Rs
Prepaid Expenses 70,000 Rs Sales tax 1,250 Rs
Accounts Receivable 45,000 Rs. Income tax 2,200 Rs
Payroll 10,000
Rs
Employee medical 15,000
Rs
insurance

Total |30,00,000 Rs| Total |68,450

Rs|

Fixed Assets: Rs Long Term Liabilities:

Rs
Real estate, Land/Building --------- Long term loans. 1,00,000
Rs
Furnishings RS 50,000 Other long term loans
-------------
Kitchen equipment. RS 2,50,000
Other assets RS 45,000

Total |3,45,000 Rs| Total |1,00,000

Rs|

Total Assets: |33,45,000 Rs| Total Liabilities. |1,68,450 Rs|

5.2. Income statement: -

Income statement for [ Food Fiesta ]
For the Period Ending [ 30 July, 2023 ]
Revenue:
Rs
Sales 2,50,000
Rs
Other Revenues ( if any )
-------------------

Total Revenue: |2,50,000

Rs|

Expenses:
Cost of Goods Sold ( COGS ): 1,30,000 Rs
Salaries & Wages 20,000 Rs
Rent & Utilities 25,000
Rs
Marketing & Advertising 10,000 Rs
Supplies & Materials 5,000 Rs
Other operating expenses ( if any )
----------------
Total Expenses: |1,90,000
Rs|
Net Income ( Profit ): |60,000
Rs|