Executive SummaryAmin and Connie café is a newly established food and beverage services provider. The business is licensed to provide lighter course meals as compared to restaurants. It is operated on a partnership by a family constituting Amin Yak and Connie, his wife who operate on the business name Amin and Connie café. The business premise is located in Melbourne Street, North Adelaide. This is a new business venture and has no record of performance. It is to be started by Connie and Amin, who are long time salary earners. They think they have paid too much tax, and are committed to try their hand at applying the skills they have been using in building other people’s businesses up for some years to a business of their own.
Neither has substantial business experience. Detailed research and analysis on the bigger business environment, is poised to point out some opportunities and challenges for Amin and Connie café in three years to come. Hotel and catering services will start operations and continue in the next three years. It is anticipated to extend to outside catering in the next three years i. e.
2015 onwards. The major services offered are food and drinks. This service shall provide high quality and fresh products owing to direct sourcing from the farms. The business will be managed by Amin Yak and Connie as co-directors. BEP =4500 units/1500. This proves that the café will apprehend its breakeven point in three days period. The solvency status of the business forecasted shows that its total assets out way the liabilities, this describe the fact that the firm would be in a position able to gather its financial responsibility and thus the café would be in a safer site to commence its services.
The forecast of total turnover confirms that the firm is gaining more customers in the competitive environment this stipulates the fact the café will win from the competition in its environment thus Amin and Connie should initiate the business. IntroductionAmin Yak and Connie need a business plan to establish a café, in order to increase their chances of starting off and sustaining the levels of performance in their daily operations.
The plan should be consider how these entrepreneurs will anticipate and forecast profits within the next three years. While assuming that the financial performance will stabilize over the stipulated period, interest rates and employment will keep changing. The idea being modeled anticipates growth and ensures that all areas in the organization are catered holistically. The main objective is to make profit and also back the proceeds in capital reserves for procurement of capital equipment to be used in the hotel. Amin and Connie needs to look into their leadership capabilities as well as evaluate the sources of finances to their business.
They need to choose the concepts of planning, controlling, leading, staffing, and coordinating the various functions of their hotel business. Amin and Connie café: Business planBusiness DescriptionAmin and Connie café is a newly established food and beverage services provider. The business is licensed to provide lighter course meals as compared to restaurants. It is operated on a partnership by a family constituting Amin Yak and Connie, his wife who operate on the business name Amin and Connie café.
The business premise is located in Melbourne Street, North Adelaide. The premise of their operations is a leased area of approximately 50m2, which excludes restroom and kitchen areas. However, it is assumed that regulations require a minimum space of 4m2 for every five patrons. It also comprises of a wide footpath along the shop exterior. It will be assumed that the premises are cleared and require all fixtures & fittings, floor coverings, furniture and business equipment etc to be installed. In addition, no building works are required and that all plumbing and electrical connections required are available, though other electrical and plumbing fittings will most likely be required.
The utilities like water, electricity, gas have, however, been disconnected by the previous proprietor. There is a separate staff/kitchen area for the restaurant. The premises have access to adequate restrooms for employees and customers.