Summary
Introduction
The concept of Eat Clean emerged in developed countries like the US and Japan many years ago and has gained popularity in Vietnam due to the rise of the internet and social media influencers This clean and healthy eating approach enhances overall health, improves physique, and benefits skin, making it increasingly appealing to the Vietnamese population According to Younet Media, there have been nearly 1 million discussions about healthy eating on popular social networking platforms.
Recent discussions reveal that there were 10,869 conversations about Eat Clean, with 866 specifically inquiring about local sales In terms of online interest, Google shows 278 million results for "Detox," 361 million for "Eat Clean," and 89.9 million for "Trading in nutritional food" in Vietnam.
For optimal results, a diet must be supported by a scientifically designed menu tailored to your specific needs, along with proper cooking methods As a result, many individuals are opting to order meals from Eat Clean establishments, allowing them to conveniently receive nutritious food for the entire 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.
Green Meal offers clean, weekly meal options designed to support your journey towards a healthy lifestyle and nutritional balance Whether your goal is to lose weight or gain muscle, you can select the ideal meal package tailored to your specific needs.
Discover our order page, where meals are meticulously calorie-calculated and crafted with fresh, healthy ingredients Green Meals offers an extensive menu, with most lunch servings enriched with complex carbohydrates to support brain function and enhance long-term productivity.
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
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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 3 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 utilizes Basal Metabolic Rate (BMR) to assess your body's metabolic rate and determine the total calories you burn based on your daily activities Simply select the relevant information on our website to get your results.
TIEU LUAN MOI download : skknchat123@gmail.com moi nhat 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.
Needing and wanting of users: So the food industry is in continuing demand
In response to the prevalence of poor-quality and counterfeit food products, consumers are increasingly discerning in their choices Over the past few years, there has been a notable shift towards safe, natural, and environmentally friendly food options, establishing a new trend in Vietnam's food industry This shift has led to a rise in businesses and food safety chains offering a diverse range of products to meet consumer demands, particularly highlighted during the recent Covid-19 outbreak.
19, 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.
According to the AC Nielsen healthy food consumption trend report, 86% of Vietnamese consumers prioritize organic products in their daily meals, valuing their safety, nutritional richness, and delicious taste.
As incomes rise and the young population expands, the growing middle class is shifting towards mainstream consumerism, emphasizing a green and healthy lifestyle that prioritizes organic foods and clean ingredients.
2 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
TIEU LUAN MOI download : skknchat123@gmail.com moi nhat developing An overview of the current situation of the safe food market in
Vietnam can be divided into two main sections:
Vietnam's safe food market primarily focuses on exports, generating over 550 million euros in 2014, while the domestic market for safe food and vegetables reached approximately 2 million euros The total market value for safe food in major cities like Hanoi and Ho Chi Minh City is significant, with Ho Chi Minh City alone accounting for about 400 billion VND annually As Vietnamese consumers become more health-conscious, their spending on health has risen to over 6% of their income, with 47% increasingly favoring fresh and homemade food options.
Thus, the potential for developing safe food in Vietnam remains enormous.
Secondly, clean eating style attracts the majority of groups of people aged 25-
40 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.
To maintain stable revenue at the point of sale, it is essential to cater to a demographic that frequently utilizes food ordering services and values their physical health This age group is particularly knowledgeable about organic diets and seeks scientific, nutritious meal options Additionally, it targets fitness enthusiasts, including bodybuilders and individuals focused on muscle gain and overall fitness.
We have competitors that may have something in common with ours, such as organic restaurants or vegetarian restaurants We found some restaurants in
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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 establishments may vary in style and menu offerings, yet they share a common focus on healthy food These competitors are crucial in our industry and align closely with our business values.
Strategy Business Model
Production plan
To prepare delicious, clean, and healthy meals, our store meticulously sources ingredients from various suppliers, prioritizing freshness and cleanliness The quality of our dishes is heavily influenced by the ingredients we choose, making it essential to import only the best.
Step 1: Find a food source including quality vegetables, fish, meat and ensure the criteria the restaurant needs: delicious, clean and fresh
Step 2: Consider among suppliers to choose the best one in terms of price and quality
Step 3: Choose and sign a sales contract within 1 year
Step 4: Food will be delivered every morning and guaranteed freshness.
Step 5: Store food in the refrigerator
Step 6: Preliminary processing ingredients and cook according to the menu
Step 7: After completion, brought up service for guests or packing and immediately bring to the chiller to bring down the temperature to near zero
(pre-order meals) This will minimize the growth of bacteria as well as keeping the food quality high.
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Kitchen, cutlery equipment would be the biggest start-up expense.
The Berjaya Electric Oven, manufactured in Malaysia, is ideal for baking goods in restaurants Its outer shell is crafted from durable inox (stainless steel) that offers high resistance to corrosion, ensuring it maintains its appearance without discoloration or metamorphosis over time This design guarantees safe food preparation, as no harmful substances cling to the food, making it a reliable choice for culinary professionals.
To maintain food quality and minimize bacterial growth, cooked foods should be promptly placed in freezers or refrigerators to rapidly lower their temperature to near zero.
We selected the Sunhouse SHR-F2572W2 freezer, which features two conveniently designed compartments: a cooler with adjustable temperatures ranging from 0 to -10 degrees Celsius across five levels, and a freezer compartment capable of reaching -18 degrees Celsius.
- European stove with 4-burner supplied by Toan Phat is imported completely from Malaysia with high durability, modern industrial design is suitable for all luxurious European restaurant spaces.
- Cooking equipment: Pots and pans (of all sizes) with lids, Spoons for mixing and tasting, Chef’s knives, dishware, mixing bowls, Ladles, Baking pans, Sheets and roasting pans, Towels, Rags,
- Vegetables: olives, baby corn, tomatoes, salad, Broccoli, Cauliflower,
- Brown rice, whole wheat flour, Noodles, sweet potato
- Cooking spices: sugar, salt, olive oil, pepper, chili, honey, wine…
- Fruits: apples, bananas, grapefruit, avocado,
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Marketing Plan
- Supplier of all kinds of meat: Hanoi Fresh Food - Nguyen Van Tam Private
Address: Ngoc Ha Market, Doi Can Ward, Ba Dinh District, Hanoi, Vietnam
Our products are sourced from 100% clear cattle and poultry origin, ensuring a disease-free supply chain We hold a certificate of eligibility for food safety and hygiene, demonstrating our commitment to maintaining the highest standards Our production process adheres to the stringent HACCP standard, guaranteeing a rigorous quality control system Furthermore, we have made a written commitment to the People's Committee to comply with all food safety regulations, providing an added layer of assurance for our customers.
Lowest pricing among businesses offering the same product quality
- Fruit and vegetable supplier: Dung Ha Agricultural Products - Dung Ha
Address: No 6, Alley 354 Truong Chinh, Khuong Thuong Ward, Dong Da
Vegetable products meet VietGAP standards, Dalat vegetables 100%
Food certified to ensure food hygiene and safety issued by a competent health agency.
Fully commit to the People's Committee in writing to comply with all food safety regulations.
The project targets a significant demographic of potential customers aged 25-40, primarily consisting of individuals with stable incomes who can afford food and beverages This age group is often familiar with various dieting methods but struggles to find the time to prepare healthy meals, making it challenging to adhere to proper dietary practices.
If you're looking to lose weight but don't know where to begin, you're not alone Many individuals aspire to adopt a healthier lifestyle but struggle with cooking nutritious meals It's essential to find accessible resources and guidance to help you kickstart your journey toward better health and well-being.
Restaurants provide customers with delicious, healthy meals that offer peace of mind By sourcing clean food grown using strict techniques, they ensure freshness and preserve natural flavors We recognize that good health is essential for fulfilling all other desires.
Customers can select the ideal product package for weight loss or muscle gain on the Order page Additionally, our website and social media pages offer valuable information on healthy living and tips for preparing nutritious meals.
At Green Meal Restaurant, we prioritize environmental protection, recognizing its direct impact on human health To reduce plastic waste, we utilize biodegradable packaging and implement customer support policies that encourage sustainable practices.
In addition to the initial values, the restaurant's products will be improved and developed in the future with a specific plan.
- Menu changes weekly to create excitement for customers A nutritionally complete menu suitable for the number of calories each person needs in a day.
- After 6 months, we will develop a menu specifically for vegetarians.
Our pricing strategy is based on competitor analysis, allowing us to set our prices equal to or up to 10% higher than the average market price, depending on the competitiveness of each product This straightforward approach simplifies calculations and ensures transparency, as we focus on the average prices of competitors within the market.
Download the latest TIEU LUAN MOI at skknchat123@gmail.com This resource allows us to assess whether to elevate or lower our offerings in line with customer 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.
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.
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BI ORGANIZATION PLAN Organizational structure: Functional Structures
Oversee and manage all aspects of restaurant operations, ensuring exceptional food quality and service while adhering to health and safety regulations Strive for efficient and profitable business performance through optimal staff and resource utilization.
● 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
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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.
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.
Ability to understand new issues quickly and make wise decisions.
The kitchen department is a vital part of any restaurant, responsible for preparing meals for both dine-in guests and takeaway orders Led by the Chef, this department oversees food production and its various sub-departments, ensuring high-quality dishes are served to customers.
We are seeking a skilled and experienced Chef to lead our kitchen operations As the head of the kitchen, you will oversee all activities, ensuring that dishes are expertly prepared and inspected for quality before reaching our customers, guaranteeing their satisfaction.
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.
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Obtaining feedback on food and service quality, and handling customer problems and complaints.
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.
Available to work on-call, shifts, after hours, over weekends, and on public holidays.
We are seeking a skilled cook to join our restaurant team, responsible for creating exceptional dishes for our guests Key responsibilities include meal preparation through precise weighing, measuring, and mixing of ingredients, as well as cooking, inspecting ingredient freshness, and beautifully arranging and garnishing plates Additionally, the cook will ensure that the kitchen and all equipment are thoroughly cleaned and well-maintained.
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.
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.
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Able to handle work in a fast-paced environment.
We are seeking a dedicated and efficient commis chef to assist the chef de partie by preparing meal ingredients and supporting various kitchen tasks Key responsibilities include reporting any malfunctioning kitchen equipment, organizing deliveries, and maintaining a clean workspace by mopping up spills to ensure safety Additionally, the commis chef must ensure proper food storage to prevent spoilage and maintain kitchen hygiene.
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.
● High school diploma or GED.
● Associate’s degree, diploma, or certification in culinary arts is advantageous.
● Sound knowledge of food health and safety regulations
● The ability to stand for extended periods.
● The ability to work under pressure.
We are seeking a reliable and organized dishwasher to join our team in a dynamic culinary setting Key responsibilities include cleaning soiled dishes and utensils, resetting tables for upcoming guests, and assisting with restocking supplies Additional tasks may involve unloading deliveries, preparing cooking stations, maintaining cleanliness of appliances, and managing waste disposal This role is essential for maintaining efficiency and support within our fast-paced environment.
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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.
High school diploma or equivalent.
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 involves generating interest in a company's products or services through market research and a deep understanding of the target audience's preferences The marketing department plays a crucial role in various business aspects, including product development, distribution strategies, sales, and advertising efforts.
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.
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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.
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
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
Financial Plan
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The expectations of customers coming to the restaurant are the following.
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.
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:
Our weekly package accommodates 10 individuals per month, with an anticipated growth of 3 additional orders each month The monthly package caters to 5 individuals, also increasing by 2 orders monthly For our food application, we project an average of 50 orders per day, with an expected increase of 3 orders daily.
So monthly we expect 4564 people to visit our restaurant and 2160 orders in website and food application.
1.1 Fixed cost ( 1 month to product 6724 product )
The restaurant incurs a monthly depreciation expense of 1,547,000 VND Additionally, in compliance with state regulations, employers are required to contribute 3% of their employees' monthly salaries towards health insurance premiums, resulting in a monthly payment of 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.)
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Advertising : 23,000,000 VND/ months for running ads on social media, 3% revenue for sales promotion.
The Chef is responsible for food purchasing and ensuring the quality of suppliers, negotiating terms, and making final decisions based on cost and quality Initially, the new company will need to pay suppliers upfront, which will be factored into cash flow projections Due to limited data on food prices in Hanoi, food cost estimations will be calculated as a percentage of sales, typically around 30% of the sales price, as suggested by author J Walker Although this method may not be entirely precise, it allows for a reasonably accurate assessment of food costs.
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 )
Price per unit – Variable cost/unit
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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
To running our restaurant, we need prepaid direct material expenses about 161,
376,000 VND for the first month.
To ensure the restaurant's successful entry into the market and to achieve profitability, it is essential to have a financial cushion that will support the business during its initial phase This funding will be crucial until we reach a stable point of operation and start seeing returns.
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.
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.
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Research conducted for this business plan indicates a strong demand for establishments that provide healthy and convenient meals in a pleasant environment, particularly in the business sector where time is a valuable asset The launch of Green Meal Restaurant aims to meet these needs, offering a solution for those seeking nutritious dining options without sacrificing ambiance or efficiency.
During the preparation of our business plan, we learned that accessing reliable and accurate information can be quite challenging, often rendering much of it inaccessible Despite these obstacles, we successfully achieved all of our business plan objectives While some of our estimates were based on theoretical averages and logic, which introduces a risk of bias, we made every effort to ensure our projections remained as realistic 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.
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