BUSINESS PLAN ASSIGMENT REPORT green meal healthy food restaurant

Banking Academy of Vietnam International School of Business BUSINESS PLAN ASSIGMENT REPORT Green Meal- Healthy Food Restaurant Teacher: Hoang Xuan Tung Group 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_ Class: CityU8D Ha Noi, 01 July 2021 Table of content……………………………………………………………….1 Abtract……………………………………………………………………… Business plan………………………………………………………………… A- Summary……………………………………………………………… ….3 I Introduction…………………………………………………………….3 Name…………………………………………………………………….3 Source of ideas………………………………………………………… 3 Concepts……………………………………………………………… 4 Differentiation………………………………………………………… II Analysis Industry……………………………………………………….6 Market demand………………………………………………………… Market Size…………………………………………………………… Market Structure……………………………………………………… III 3.1 Competitors…………………………………………………… 3.2 New Entrents…………………………………………………….8 3.3 Substitutes……………………………………………………….9 3.4 The bargaining power of buyers…………………………………9 3.5 The power of supplier……………………………………………9 Description of restaurant ( Brand identity)…………………………….10 Name…………………………………………………………………….10 Address of restaurant……………………………………………………10 Logo…………………………………………………………………… 10 Slogan………………………………………………………………… 10 Size of restaurant……………………………………………………… 10 B- Strategy Business Model………………………………………………….11 I Production plan……………………………………………………… 11 Production process………………………………………………………11 Machinery and equipment………………………………………………11 Raw material…………………………………………………………….12 Suppliers……………………………………………………………… 12 II Marketing Plan……………………………………………………… 13 Customer insight ……………………………………………………… 13 Product………………………………………………………………… 13 Pricing strategy …………………………………………………………14 Distribution ( Place)…………………………………………………….15 Promotion……………………………………………………………….15 III Organization Plan…………………………………………………… 16 Kitchen………………………………………………………………….17 Marketing……………………………………………………………….20 Accounting……………………………………………………………… 21 Service………………………………………………………………… 22 IV Financial Plan………………………………………………………….23 Assumption…………………………………………………………… 23 1.1 Fixed cost……………………………………………………… 25 1.2 Variable cost…………………………………………………… 25 Break even Analysis…………………………………………………….26 Start-up Costs………………………………………………………… 26 Source of capital……………………………………………………… 27 Income Statements………………………………………………………27 Pro forma cash flow…………………………………………………….28 Conclusion…………………………………………………………………….28 References…………………………………………………………………….29 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 Name : Healthy Food Restaurant 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 million discussions on the topic of healthy eating on popular social networking sites, 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 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 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 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 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 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 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 Covid19, 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 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 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 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 2540 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 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 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 restaurants in 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 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 food delivery apps: Now and grab food With 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 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 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 Promotion Action plan Objectives Target Action Brand awareness Attracting target customers, building brand awareness -Running ads on instagram, facebook, google ( 10,000,000 VND/month ) - Distributing 2000 leaflets (3,000,000) months Increase followers Encourage web usage, increase the number of trials and sales -Receive a 10% discount voucher when you first order online - Facebook ads to use the web (10,000,000) months Specific days Increasing revenue - Change restaurant decor and During the music according to the holidays restaurant's 15 Timeline opening days - Accept to organize parties at the request of customers -10% discount on total bill on specific days Environmentally friendly III -Encourage customers to protect the environment -Build a green restaurant brand -Attract customers who love the environment operation - Using biodegradable During the packaging restaurant's - For every 10 boxes returned to operation the shipper, you will receive 10,000 VND back immediately 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 16  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 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 17  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 18  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 19 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 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 ( 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 20  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 ( 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 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 21  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 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 22 IV.1 Waiter/ Waitress ( 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 Assumptions  Salary 23 Department Position Employees Salary (VND) Kitchen Chef Cook Commis chef Washer 1 1 15,000,000 8,000,000 3,000,000 3,000,000 Marketing Marketing writer Customer officer 1 6,000,000 5,000,000 accounting Accountant Cashier (part time) 7,000,000 4,000,000x2 service Waiter/ Waitress (part time) Security staff 3,000,000x3 5,000,000 13 69,000,000 Total  Depreciation Cost Years Each year cost Each month cost Material Uniforms 2,150,000 717,000 60,000 Menus 2,000,000 286,000 24,000 Equipment 1.Oven: 22,200,000 Freezers and refrigerators : 18,890,000 European Stove: 12,000,000 Cooking equipment :15,000,000 10 6,809,000 567,000 Furniture 50,000,000 10 5,000,000 417,000 Cleaning 1,500,000 750,000 63,000 Website 15,000,000 5,000,000 417,000 Total 138,740,000 Not material 18,562,000 1,547,000 24 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 orders month by month  Month package : people/ month and increase orders month by month Food application: we expected 50 ordered/ days and increase orders everyday So monthly we expect 4564 people to visit our restaurant and 2160 orders in website and food application 1.1 Fixed cost ( 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.) 25  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 Break even Analysis BE = _Total Fixed Cost Price per unit – Variable cost/unit =173,754,600/(80,000-196,376,000/6724)= 3420.71 Start-up Cost 26 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 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 Income statement 27 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 28 References ThS Nguyễn Tường Minh (2020), Thực trạng phương hướng phát triển thị trường thực phẩm an toàn Việt Nam URL: https://tapchicongthuong.vn/bai-viet/thuc-trang-va-phuong-huong-phattrien-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-doanh2019-quan-idea Walker J R (2008), The restaurant, from concept to operation, fifth edition: John Wiley & sons, Inc., New Jersey 29 ... 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 Promotion Action plan. .. 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... 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 Name : Healthy