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BUSN2254
CA
Douglas College
The report will create the business plan of the Café or Bistro which is opening in the Canada mid-market. The new business idea of this plan is that it offers the unique services with the effective environment at the discounted rates (Parsa, et al., 2015). The company will also hire the new skilled and knowledgeable employees which operate their business. In this report the organizational structure of the new business, their location, legal forms, market structure, competitors, business play out, suppliers, etc. will be demonstrated.
The Café or Bistro is offering the coffee and wine or beer for the consumption of those daily drink people so that after having the hectic day they can feel relaxed here. This place is also made for those people who just want to talk and sit here and can feel the good vibes. The restaurant also have the roof top where the flow of air is high and the view is also mesmerizing that will attracts the consumers (Lee, 2018). This Café or Bistro is also serving the online delivery services which helps in attracting the consumers. This origin of idea came from the near shop of coffee from my house where the traffic is high as the taste is good and they are offering the good place to sit and talk.
The mission is to offer the good quality of coffee and wine so that customers can be attracted. The mission is also to provide the best practices towards the customer’s services and the employees of the company (Wong, et al., 2015). The vision of the new business idea is to create their brand identity among the Canadian consumers beyond serving the delicious coffee and wine.
The major target market is the youngsters and the adults. The youngsters love to have coffee and want to sit with their friends so they are majorly targeted (Wellton, et al., 2017). Even the age group of 20 to 45 years of people who are working loves to take drinks so that they can feel relaxed and chilled out so they are also targeted by the company. The youngsters come from the colleges or the offices are targeted so they need coffee and wines to chill out.
The objective of this new business idea plan is to achieve the profitability by offering the discounts to the customers so that sales in the company can be increased.
Specific: The specific goals of the Café or Bistro are to increase the sales by offering the good environment.
Measurable: The sales will be tracked and evaluated that from which source the sales of the company have increased. Social media basically helps in increasing the sales.
Achievable: The goals are to achieve the better financial position from the previous years by doing some repairmen’s and innovations in the Café or Bistro (Kwok and Yu, 2013).
Relevant: The relevant sources to target the customers are the social media so the objective is to target the customers through these sources only.
Time bound: The objective is that within the 3 years the company will attained the good profits and make their Café or Bistro identical in the market.
There were several skills which the promoters needed to operate their business such as team management, communication skills, leadership, etc. The promoters should have the skills of financial management, marketing, sales, delegation, time management, problem solving, etc. The professional background is that i have done the MBA in the business management and in my nearby coffee shop i have seen the traffic so i believe to open the Café or Bistro (Davydova and Protsenko, 2019).
I know i have certain skills which will led to the success of the business such as managing relationships with the customers, cooperation’s with others, showing respect to other people, understanding the feelings of others, active listening, etc. (Cho, et al., 2019). In the Café or Bistro the task and roles are assigned to everyone where i used to handle the clients and talk with them so the effective relationship with them can be created. The other employees used to make the coffee, serve the, does the cleaning, offer the bills and take the feedback from the employees, etc.
The legal form of the structure is the sole proprietor company where all the business operations are handled by the owner and they have unlimited liabilities so for any misconduct they are only liable. This legal structure is chosen as it is convenient and has the minimum capital requirements.
Shareholder agreement is the key tool through which the ownership of this business is transferred. The business will be distributed in LLP by providing the certain flexibilities in the areas of the infusion, compliance, administration, dissolution, withdrawal of the capital etc. (Parsa, et al., 2015). The legal form of the business LLP has several benefits but if the business has any loss in the future it can be distributed to another owner.
The organization structure plays an important role in the starting of new business of café and Bistro. The organization structure includes the employees and other positions of overall organization. The proper chain of command is used in the organizational structure of Café and Bistro in Canada. The role of different managers is included in the organizational structure.
The local owners are in the control of restaurant and they are only made or lose the success or failure of new restaurant that is opened recently in Canada. The owners hire the general manager and execute chef for the restaurant.
General Manager of Café and Bistro is responsible for taking decisions in the business and manage the success or failure of the overall business in Canada market. The payroll and paperwork is also done by general manager.
Executive Chef is entire manager of kitchen and he handles all the activities takes place in kitchen and manage the entire functions take place in kitchen.
The front of house is one of main manager of restaurant as it manages all the parts of business except kitchen
The location of Café and Bistro is located at mid-market of Canada and property is on rent. The rental contract of location is for 3 years. The rental cost of restaurant is approach 70 $. Canada mid-market is costly and it includes large number of local consumer or tourists. The parking of restaurant is in proper manner as the parking is one of essential need of consumers. The concentration of shops is also too big in the nearby of restaurant location so it affects the consumers comes to visit new café and bistro.
The market analysis is important in opening new restaurant in Canada. As Canada market analysis is different as their consumers have different taste and maintain online services. The current market of Canada is too large and consumers have more interest in visiting cafés and restaurants. The industry trends of restaurant are also effective in Canada. The restaurant mainly targets the online consumers as it provides best online services to the customers on at low cost. The other target audience of café is coffee drinkers (Yen, et al., 2020). The operations of business is overall depends on the decisions taken by general manager and proper time of business is from morning till night. As most of the consumers need to visit at night. The restaurant makes specific regulations based on the business as the manager make some rules as per the situation of covid-19. The market analysis also includes the situation of covid-19 as they give drastic effect on the new business as consumers have fear to visit at crowded place.
Political: The government rules and regulations have the great impact on the restaurant business. The tax reforms are the major factors which has affected Café and Bistro. Restaurants are responsible for taking care of the food and the health of their customers so they have to comply with government health regulations.
Economical: The prices of the Coffee ingredients get affected when the inflation rates increases in the economy. The menu prices of the restaurants get impacted due to the inflation and deflation rate. During the pandemic, Covid-19 the economy has faced the downturn which results in affecting the hangout of the people and impacts the revenues of the company.
Social: People have become health conscious so they majorly focuses on the quality food only. In the Café and Bistro the quality coffee is provided and instead of the junk food, the organic food has provided which helps in attracting many people.
Technological: The technology is upgrading which helps the Café and Bistro to operate their functions and operations in more effective manner. Café and Bistro has installed CCTV cameras which help in operating the things more effectively. The new accounting software’s helps the companies in operating their accounts in more effective manner.
Environmental: The customer’s gets attracted when there is cleanliness and some indoor plants on the rooftops so the Café and Bistro has focused on the environmental concern. The café has cleaned on the regular basis so that an effective environment can be maintained.
Legal: Café and Bistro business get impacted with legal and local bodies as they have to comply with the food and beverages laws in which they have to check the quality of the different food items and have to maintain the hygiene conditions.
The business face large numbers of competitors as there are many restaurants located in mid-market of Canada and consumers cannot rely easily on new business. The potential competitors of Café and Bistro are large in numbers. As every café have same strategies and process. But Café and Bistro started some new and unique things that work to attract new consumers in the market. As restaurant select competitive landscape in selecting a location to manage competition in the market (Grosul and Zubkov, 2018). The organization need to do competitive analysis for making better management of organization. The competitor analysis is too effective and it maintains overall strategies with better management and deals with the competition in the market. The performance of competitors also analyzed by Café and Bistro as this improves overall performance of organization especially in new business.
The business is related to Café and Bistro so catering service and reception area both is included in the layout analysis of business. The dining room of café is too big and it attracts consumers towards the café and improves profits of business. As kitchen is variable in the restaurant and it depends on the proper type of restaurant and it manages overall process in effective manner. Kitchen to dining area is for café purpose (Kryukova, et al., 2019). As in café, these two are important things. The interior space is mainly made for consumer’s attraction and it improves productivity as well as profitability of organization. The dining experience of consumers matters a lot in new business.
Reception area and customer matter a lot as these two impacts the process of business in different perspectives. The restaurant needs to be great reception desk, comfortable seating, beautiful design work and additional accessories. All these aspects are used to attract more and more consumers towards the restaurant. The customer experience also matters a lot in the bar area of restaurant (Yen, et al., 2020). As customer experience is too effective and provides better profits to the business organization. Although in new business, reception area and customer experience matter a lot to attract new consumers.
In this section, production and nature of business included. As production of the restaurant includes menu planning as it matters a lot for gaining better experience of customers. The menu planning needs to be effective for proper management and it improves overall business in different manner (Verevka, 2019). The production and nature of business matter a lot in terms of gaining more profit. The nature of business is proper as it provide peaceful environment to consumers so the consumers prefer to come. In menu planning, restaurant needs to include list of core ingredients, information regarding calorie control, nutrient density, different varieties and moderation.
The potential suppliers of business in Canada include:
Spirit Bear Coffee Company, ECS Coffee Brew ology, Buy Coffee Canada. Com, Coffee Beans Canada, Conan food distribution, EN Gross Pierre, Far West food groups, Mondo Foods Co. Ltd, Northern QUINOA Corporation, JD Sweid Foods and many more.
Food: different types of pasta in restaurant
Furniture: designable chairs and comfortable seating
Maintenance: Proper management of hygiene
Service providers: Employees
Cho, M., Bonn, M. A., Giunipero, L., & Divers, J. (2019). Restaurant purchasing skills and the impacts upon strategic purchasing and performance: The roles of supplier integration. International Journal of Hospitality Management, 78, 293-303.
Davydova, O., & Protsenko, V. (2019). Methodical aspects of the neutralization of risks of innovative managing the development of hotel and restaurant enterprises. In SHS Web of Conferences (Vol. 67, p. 06011). EDP Sciences.
Grizane, T., & Jurgelane, I. (2017). Social media impact on business evaluation. Procedia Computer Science, 104, 190-196.
Grosul, V. A., & Zubkov, S. O. (2018). Methodological toolkit of management efficiency assessment of the business model of restaurant business enterprise. Financial and credit activity: problems of theory and practice, 3(26), 294-302.
Kryukova, E., Bodneva, N., Sribanya, T., Filimonova, N., & Vershinina, O. (2019). The development of the restaurant business in Russia. Journal of Environmental Management & Tourism, 10(3 (34)), 412-419.
Kwok, L., & Yu, B. (2013). Spreading social media messages on Facebook: An analysis of restaurant business-to-consumer communications. Cornell Hospitality Quarterly, 54(1), 84-94.
Lee, S. M. (2018). The Influence of the Experiential Marketing Factors of Restaurant on the Brand Image, Satisfaction, and Customer Loyalty: Focused on Restaurants in Complex Shopping Mall. Culinary science and hospitality research, 24(2), 112-118.
Parsa, H. G., van der Rest, J. P. I., Smith, S. R., Parsa, R. A., & Bujisic, M. (2015). Why restaurants fail? Part IV: The relationship between restaurant failures and demographic factors. Cornell Hospitality Quarterly, 56(1), 80-90.
Verevka, T. V. (2019). Development of industry 4.0 in the hotel and restaurant business. IBIMA Business Review, 324071.
Wellton, L., Jonsson, I. M., Walter, U., & Svingstedt, A. (2017). Restaurant practices–time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, 17(3), 297-311.
Wong, M. R., McKelvey, W., Ito, K., Schiff, C., Jacobson, J. B., & Kass, D. (2015). Impact of a letter-grade program on restaurant sanitary conditions and diner behavior in New York City. American journal of public health, 105(3), e81-e87.
Yen, B. T., Mulley, C., Burke, M., & Tseng, W. C. (2020). Parking and restaurant business: Differences in business perceptions and customer travel behaviour in Brisbane, Queensland, Australia. Land Use Policy, 92, 103818.
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