PURPOSE
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.
THE
RESTAURANT INDUSTRY - REVIEW
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.
TRENDS
& STRATEGIC
OPPORTUNITIES
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 eatmore meals away from home”.In 1988
The
National Restaurant Association
released the Foodservice Industry 2000
reportthat 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.
WHO EATS
FAST FOOD
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.
WHEN DO
PEOPLE EAT FAST FOOD
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 9.2times monthly.
PROPOSED
BUSINESS LEGAL STATUS
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 mayextend in case of
addition of new products that might add significant Business to the
existingsetup.
INDUSTRY
ANALYSIS
Although the restaurant industry is very
competitive, the lifestyle changes created bymodern 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 taskinginterest 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-entertainingatmosphere.
•
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, 6days per week, a range
of speciality and exclusive breads baked according to proprietaryrecipes
•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, ensurescustomer value-for-money
•Promote, make and serve fresh, exclusive,
attractive, tasty, well-presented sandwichesalways.
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