Organic Vegetarian Cuisine and Eco-Friendly Practices Assignment Sample

Table of Contents

Introduction Of Organic Vegetarian Cuisine and Eco-Friendly Practices at Cafe Organic
Product & service description
Unique selling proposition (USP)
Marketing Plan

11 Pages 2768 Words

Introduction Of Organic Vegetarian Cuisine and Eco-Friendly Practices at Cafe Organic

Product & service description

The café organic creating a unique and sustainable consuming environment that blends creative vegetarian cuisine with a commitment to environmental conservation. Our business specializes in offering sustainable materials and food that has been cooked with the greatest of attention and culinary skill. It offers an extensive selection of vegetarian meals on the menu that are produced using organic, locally grown, and wisely farmed products. Fresh produce is used more often as it supports farmers nearby and reduces the environmental impact of travelling long distances.

Guests are able to take delight in the pleasant atmosphere of our restaurant, where they'll enjoy their food in an atmosphere of relaxation (Yu, X. and Liu, S Q., 2021). Furthermore, to make certain that everybody gets to try our delectable meals, present an affordable delivery option for those that are constantly on the move. The staff members are welcoming and behave very well with every customer. The Sweet Chilli Potato Toastie, Cheese Garlic Toastie, Healthy Straw, Skin Glow Straw, and Mean Green Straw are some of the must-try items on their menu.

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Business goals

The entrepreneur's goal is to maximize sales and profit by catering for the needs of the target market. The main goals of an organization are enumerated below:

To increase sales by 15% at the end of 3rd quarter.
To increase market share by 20% within a year.
To build & sustain a competitive position by serving organic and high-quality food.

Unique selling proposition (USP)

The main motive is to have sustainability by reducing the waste of food and using containers which is recyclable and can't harm the environment (Nguyen, T. H., 2021). As the restaurant is being focused on locally sourced ingredients this can be helpful in the support of farmers and suppliers. The main USP lies in developing awareness of consumption, which is beneficial for health.

Strategic analysis

PESTLE analysis

Political factors Politics can have a significant impact on the restaurant sector wherever in the world. Political problems may involve things like reforming taxes or health and safety regulations. The earnings and pricing practices of the restaurant could be affected by modifications to taxes or benefits for environmentally conscious companies.	Economic factors If the economy where your restaurant is located has higher inflation, the price of the commodities will vary. Due to a rise in costs of menu, most of the people choose never to go out to shop or order food from any restaurant. The UK's overall economic growth and consumer spending trends could affect the restaurant's customers and sales.
Social factors Promoting vegetarian food can develop awareness for health so it can increase the demand for organic and vegetarian food (Skrypnik, A., 2020). Developments in eating habits, like the rise in vegan and vegetarian diets, could offer opportunities for the dining establishment to serve more types of customers. Other societal problems that affect the restaurant industry, either directly or indirectly, include the sensitivity to transgender employees, the expanding population and the resulting increase in demand.	Technological factors By having online orders, reservations can increase the reflectivity of the restaurant. Applying innovative techniques for cooking may assist create unique meals from ingredients that remain while maintaining the highest standards. Implementation of the most recent accounting programs can result in fewer errors and higher profits for industries.
Legal factors Two highly significant variables such as food quality and hygiene standards fall within the legislative standards for product safety. The sector of the restaurant is interested in growing gradually in any situation; it also needs to consider additional important considerations such as upholding the least regular salaries and the health of staff members.	Environmental factors Recognize and appreciate the growing movement amongst consumers to switch to a plant-based diet as a result of possible damage to the environment caused by the meat industry. Must focus on implementing long-term solutions and benefits associated with this transformation.

SWOT analysis

Strengths Skilled and proficient team Attractive interior and exterior Effective management Prominent supply chain management	Weaknesses The cost of organic ingredients is much higher than other makings which can affect the margin. Lack of in-depth R&D People are not familiar with the new start-up
Opportunities Prospects for catering to more types of eating habits are made feasible by the growing acceptance of vegan and vegetarian diets. Partnering and collaboration with suppliers Increase customer satisfaction and loyalty by offering unique dishes	Threats The food industry has been developed very widely due to this have to face competition from other traditional restaurants. Facing a high threat from existing well-known restaurants.

Competitor's analysis

Basis of difference	The organic restaurant	Pharmacy	The Rosemary Organic Hungarian Restaurant
Product	The menu is different from other restaurants it involves locally sourced ingredients and fresh vegetables.	It is a vegetarian restraint but doesn't use fresh vegetables.	It is also a vegetarian restaurant but doesn't have specific food choices.
Pricing strategies	The organic restaurant sets up a value-based system of pricing where the expenses are equal to the premium ingredients, better food preparation, and sustainable methods.	It does not offer a value-based pricing system.	It has different kinds of pricing policies.
Modes of promotion	Use the digital marketing strategy.	May use numerous ways of promotion.	Use traditional advertising to Promote the restaurant.

Marketing Plan

Marketing mix

Product: The Products are freshly grown and can be used to make every dish. Every ingredient which is used is fresh and delightful. Offering the healthy and delightful food that is preferred by the new generation and the older ones. Multi-cuisine will serve a variety of veg dishes to the customer under the category of Italian, Thai, Chinese etc.
Price: The price is pocket friendly from this anyone can have healthy food with quality at a good price. The range is minimal and maintained according to the taste of the food. Hence, to increase market share penetration pricing strategy will be followed.
Place: This is located in the main market of the UK, which is the main highlighted point of the food market and tourists are mainly focused in that area. The restaurant's environmental focus is further enhanced by its warm and friendly ambience, resulting in an enjoyable meal.
Promotion: For promoting the restaurant by using digitalization, online platforms and collaborations with some famous influencers. By having the advertising via ads on the televisions.
People: The staffs are very calm and welcoming which is better for the guest. Focus on recruiting employees who are educated, gained about the food, and committed to the principles of the cafe. Positive experiences for customers are generated via mindful, warm customer service.
Process: The organic restaurant employs an efficient booking system, on-time seating, and efficient placing orders to provide guests with an effortless and pleasant dining environment.
Physical evidence: The ambience of the restaurant is very attractive and well-maintained. The restaurant maintains hygiene which is preferred by the number of customers.

STP approach

Segmentation: Customers will be segmented on the basis of demographical and psychographic aspects. On the basis of this, young and old age people who fall under the category of middle-income class will be targeted. Further, considering lifestyle & social status factors owner of the restaurant will decide the menu and meanwhile influence the decision-making of customers.
Targeting: Offering a wide menu for health-conscious people with fresh-grown vegetables. For the old age people, the restaurant offers soft and delightful food that can be enjoyed by older people (Vijayan, 2019).
Positioning: Presenting the restaurant as an innovator in recycling waste materials to produce delicious vegetarian dishes that offer a unique and enjoyable dining environment. This is best for environment-friendly people and the new generation can learn something about the environment. Overall, the business entity will create a distinct image in the mind of customers about services by highlighting the price and quality of food in their advertisement.

Operational plan

Management team & staff: There are numerous people who are working for the restaurant such as chefs, the management team, Cleaning staff, cashiers and serving staff and etc.

Team	Number of Members
Management staff	3
Chefs	4
Cleaning staff	5
Cashier	1
Serving staff	10

Key suppliers

Organic farmers play a vital role in the restaurant because every freshly made dish is made because of them. Manufacturers of Eco-Friendly Packing to minimize its adverse environmental impact, the dining establishment works with suppliers who produce recyclable and recyclable containers for orders placed for takeout.

Financial analysis

Sources of funds

It is very essential for Café Organic that funds need to be arranged efficiently so that the work can be managed in a better way. The different sources through which money can be borrowed are as follows-

Venture capitalist- this is a type of private equity in which investors provide money for new start-ups. Here the venture capitalist provides finance and operational expertise as well in the field of running a business (Avazov and Maxmudov, 2020). Here the money is being exchanged against of equity stake within the business.
Crowdfunding- this is another way of gathering money wherein the business idea is presented in a fundraiser for collecting the money with the help of online platforms. Here the crowd funder provides for money and against that they take some equity within the company.
Bank borrowing- this is a source of finance through which the company can take loans and borrow money from banks and financial institutions. Here the company borrows money and against that interest needs to be paid to the bank for providing a loan.

Cash flow statement

Particulars	Details	Year 1 ($)	Details	Year 2 ($)	Details	Year 3 ($)
Opening cash balance (A)	7000	7000	7000
Add Cash inflow:
Sales receipt	831250	1197000	1723680
Purchase of long-term assets	50000	60000	72000
Total cash inflow (B)	881250	1257000	1795680
Less Cash outflow
Expenses excluding depreciation	505000	757500	909000
Bill payments	120000	180000	216000
Total cash outflow (C)	625000	0	937500	0	1125000
Net Cash flow (D) = (B) - (C)	256250	0	319500	0	670680
Closing cash balance (A) + (D)	263250	0	326500	0	677680

Income statement

Year 1	Year 2	Year 3
Particulars	Amount ($)	Amount ($)	Amount ($)	Amount ($)	Amount ($)	Amount ($)
Sales unit	8750	10500	12600
Selling price	95	114	136.8
Sales Revenue	831250	1197000	1723680
Less Cost of Sales	748500	898200	1077840
Gross Profit	82750	298800	645840
Gross Profit Margin	10%	25%
Expenses:
Payroll	8300	9960	11952
Sales and Marketing	7250	8700	10440
Depreciation	1280	1536	1843.2
Utilities	1120	1344	1612.8
Insurance	250	300	360
Rent	5600	6720	8064
Payroll tax	1050	1260	1512
Less Total operating expenses	24850	29820	35784
Profit before interest and tax	57900	268980	610056
Less Interest	1150	1150	1150
Profit before tax	56750	267830	608906
Less Tax @ 20%	11350	53566	121781
Net Profit	45400	214264	487125
Net profit Margin	5%	18%	28%

With the help of the above projection, it is clear that the performance of the company will be gradually increasing. In year 1, the net profit margin was 5 % only but in year 2 it is projected to be 18 % and for year 3 it is 28%.

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References

Books and journals

Avazov, N. and Maxmudov, N., 2020. Investment as a source of financing.????? ??????? ????????????, (24).
Nguyen, T. H., 2021. Business Plan For Vietnamese Restaurant In Helsinki.
Skrypnik, A., 2020. Business Plan for a Healthy Food Restaurant in Lappeenranta.
Vijayan, G., 2019.Organic Food Certification and Marketing Strategies. Agrihortico.
Yu, X. and Liu, S. Q., 2021. Is your food organic? Examining the role of food aesthetics in restaurant marketing.Journal of Hospitality & Tourism Research. p.10963480211067275.

Online

Charmaine Chee. 2023. Restaurant Industry Statistics – UK Key Figures 2021 To 2023. Online. Available through: <https://trulyexperiences.com/blog/restaurant-industry-statistics-uk/> Accessed on 18/07/2023