1. Executive summary
Most of the employees during lunch need fast, healthy food. Fast Food Joint will start in September 2018 with its operations in Amsterdam, Netherlands. The target market entails the employees in Amsterdam as the start-up focus. Fast Food Joint management will involve the Chief Executive Officer, Restaurant Assistant Manager, Executive Chef, Normal Chefs and waiters. The company needs capital of ninety thousand dollars to start operating, and its mission is to be the best location to consume lunch that is fast, healthy and pocket-friendly. Fast Food Joint will utilise three marketing strategies that are word of mouth, local store marketing and local media. The critical risks associated with the Fast Food Joint include very high volumes of sales and very low volumes of sales. Fast Food Joint future plans are to expand nationally through internal investment and ensuring the company does well in Amsterdam.
2. Business description
Fast Food Joint Company is a business that will be located in the Netherlands, and its headquarters will be in Amsterdam. The company will operate by the name Fast Food Joint that will offer fast, fresh and healthy food that will target workers in Amsterdam with no cooking time or have the full meal in eateries and want to consume fresh and healthy foods (Adrianza, 2009).
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The mission of the Fast Food Joint is to be the best location to consume lunch that is fast, healthy and pocket-friendly. Customer satisfaction is vital for the company hence Fast Food Joint offers friendly and efficient service to our customers (Adhikari, 2013).
3. Marketing
A marketing strategy is crucial since it analyses the possible clients and competition and aids to respond to the question of the need for the eatery (Adrianza, 2009).
Research and analysis
The overall turnover in the food sector in the Netherlands improved by six per cent, attaining the highest levels for the past years. The eatery business has grown immensely since the sixties. In the year 1957 in the Netherlands, there were only 31,000 beverage and food structures that employed 45,000 individuals, attaining an annual sales of five hundred and forty-five million dollars. At the of the year 2004, the eateries, snack bars and bars did not expand dramatically, and instead, it was only 42,000, although the staff used and revenues accumulated increased. At the moment the restaurants employ 420,000 individuals, leading to $6.7 billion gross sales of food (Adrianza, 2009).
Marketing plan
Since Amsterdam is the starting point of the Fast Food Joint, the market targeted entails the city workers who prefer healthy and quick break (Adrianza, 2009). The company decided to start up in Amsterdam Netherlands since the company saw that its food would address the need of the consumers. The Plan got generated since the Dutch recognized the importance of eating healthy (Maribor, 2012)
To increase the number of customers, fast Food Joint will utilize three methods as marketing strategy that is Word of Mouth which is efficient and cheap through approaching different offices to inform them about the restaurant. The second approach will be through marketing in the local store and generation of brochures having the photo of Fast Food Joint, menus and prices. Finally, the marketing strategy will involve the local media that is through advertisements in newspapers and the restaurant will also aid in advertising the business (Adhikari, 2013).
4 . Operations
a. Location
The place the industry will get positioned is crucial to enable the company to succeed. The eatery will be posted near businesses to attract the business person, and this will allow the market to be visible to the target customers drawing them. The Restaurant's first location in Amsterdam will be in the City center since the city center contains the highest numbers of the employed fraternity (Adrianza, 2009).
5. Management
a. Management team
The restaurant will have a restaurant Chief Executive Officer, Restaurant Assistant Manager, Executive Chef, Normal Chefs and waiters (Adhikari, 2013).
Legal structure
The CEO of the Fast Food Joint will make every day decision of the restaurant. The Assistant Manager's role will entail managing the kitchen workers and waiters. The assistant manager also takes care of the inventory system and the financial and marketing departments. The Executive Chef supervises the cooks, takes care of the work in the kitchen and answers to the assistant restaurant manager. Lastly the normal chefs are responsible for food preparations, quality and cleanliness of the food, and they answer to the executive chef (Adhikari, 2013).
6. Financial
The capital for stating the business will amount to ninety thousand dollars which will include all the restaurants expenditures. The expenditures will involve luxurious furniture and equipment, starting cost of labor, food and liquor, operating cash that will be used for the first three months and consulting and legal costs pertaining to starting Fast Food Joint (Adhikari, 2013).
7. Critical risks
Very high volumes of sales than was planned causes critical risks. Larger volumes can be due to the market needs and unavailability of such an offer. Very low sales volume compared to what was planned acts as a critical crisis and can result from the economic crisis (Maribor, 2012).
8. Harvest strategy
The company will utilize the most sold items like Shrimp, bread and cucumber by assumption, an estimation of the costs of the ingredients used, product price, and sales volume will be utilize to forecast the finances (Adrianza, 2009).
9. Milestone schedule
The milestone schedule will involve implementation of the business plan and ensuring that the restaurant does very well in Amsterdam, meaning that the business will open other eateries to satisfy their clients need. Expanding nationally will occur through internal investment and probably it will begin after operating for four years, where sufficient amount of time will have elapsed to verify the business plan and to gain awareness of the market (Adrianza, 2009).
10. Bibliography
Adhikari, B. (2013). Business Plan for Sherpa Restaurant in Kuopio.
http://www.theseus.fi/bitstream/handle/10024/64304/Adhikari_Basanta.pdf;jsessionid=1
B7C59A09EF0C70E8C3A368754CBF06A?sequence=1
Adrianza, L., & Harlez, G. D. (2009). Innovative business plan: creation of a fast healthy food
chain:“My Taste” (Doctoral dissertation).
https://repositorio.iscteiul.pt/bitstream/10071/3975/1/MyTaste%20Business%20Plan%20-%20Luis%20Adrianza%20%26%20Gregory%20de%20Harlez.pdf
Maribor (2012): PRACTICAL EXAMPLE OF A BUSINESS PLAN
http://www.businessplantool.org/Dokumenti/Practical%20example%20of%20a%20business%20plan(1).pdf
