Essays on Entrepreneurship Assessment - Green Fast Food Restaurant Business Plan

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The paper "Entrepreneurship Assessment - Green Fast Food Restaurant" is an outstanding example of a business plan. The business entity will adopt the name, Green Fast Food Restaurant. The restaurant will aim at attracting a minimum of 100 regular customers daily for the products and services in the first year of its operations. This new business plan will focus on targeting individuals seeking to engage in the consumption of healthy food products. This is through engaging in the provision of the following products: chili-topped potato, grilled chicken, grilled chicken breast with mashed potatoes, chick-n-minis breakfast, teriyaki chicken bowl, chargrilled chicken cool wrap, and southwest salad and fruit-n-yogurt parfait.

The mission of the new business entity will be to offer the residents of Melbourne the best fast food products and services in the area. This is through the expression of the commitment to the delivery of service quality while offering value to the consumers in satisfaction of their needs and expectations. The values of the organization will incorporate performance excellence, teamwork, and integrity. Introduction In the case of Australia, the fast-food industry is growing annually at a very fast rate because of the influence of innovation, as well as the presence of multinational chains such as KFC and McDonald’ s.

The multinational chains have focused on setting high levels regarding the generation of revenues through the exploitation of the market-based approach, as well as modification of their food menus (Dunn et al. , 2008). Fast food consumers in the case of Australia continues to demand more regarding the food quality and service, thus, the tendency to demonstrate higher expectations on the entire experience during the case of visiting their preferred fast food restaurant.

In the midst of a quick, easy meal to grab on the go, there continues to be a critical issue relating to the consumption of fast-food products. This relates to the increase in the incidences of obesity among the target audiences (Chen, Yao, and Kotha, 2009). Individuals have focused on the adoption and integration of new healthy eating habits in spite of visiting fast-food restaurants. From this perspective, this new business plan will focus on targeting individuals seeking to engage in the consumption of healthy food products.

References

List of References

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Chen, X.P., Yao, X. and Kotha, S., 2009. Entrepreneur passion and preparedness in business plan presentations: a persuasion analysis of venture capitalists' funding decisions. Academy of Management Journal, 52(1), pp.199-214.

Dunn, K.I., Mohr, P.B., Wilson, C.J. and Wittert, G.A., 2008. Beliefs about fast food in Australia: A qualitative analysis. Appetite, 51(2), pp.331-334.

Gilbert, G.R., Veloutsou, C., Goode, M.M. and Moutinho, L., 2004. Measuring customer satisfaction in the fast food industry: a cross-national approach. Journal of Services Marketing, 18(5), pp.371-383.

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Henderson, J., Coveney, J., Ward, P. and Taylor, A., 2009. Governing childhood obesity: Framing regulation of fast food advertising in the Australian print media. Social Science & Medicine, 69(9), pp.1402-1408.

Honig, B. and Karlsson, T., 2004. Institutional forces and the written business plan. Journal of Management, 30(1), pp.29-48.

Royle, T. and Towers, B. eds., 2004. Labour relations in the global fast-food industry. Routledge.

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Vilkhu, K., Mawson, R., Simons, L. and Bates, D., 2008. Applications and opportunities for ultrasound assisted extraction in the food industry—A review. Innovative Food Science & Emerging Technologies, 9(2), pp.161-169.

Zimmerer, T., Scarborough, N.M. and Wilson, D., 2002. Essentials of entrepreneurship and small business management (pp. 1-3). Upper Saddle River, NJ: Prentice Hall.

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