A Fast Food Business are typical part of a Restaurant chain or franchise operation that provision standardized ingredients and/or partially prepared foods and supplies each restaurant through controlled supply channels. This Business plan helps the entrepreneur to understand, to visualize, to plan and to identify risks even before making any investments in the business. Preparing a business plan involves detailed research so that all the aspects of the given business are evaluated and appropriate decisions are made. Recent report by the consulting firm Grant Thornton India and FICCI (Federation of India Chambers Of Commerce and Industry ) Shows the in India 45% market share is acquired by Fast- food Joints and this will grow by 16.6% in the coming year.
The Other Market Share Percentage are owned by Casual dinning 32%, Standlone restaurants comprises of 22% of the market, which will be expanding 10.1% Annually. Food Chain Business can be started by a independently owner as an Outlet which will server to the Local community in the region. The independent owner can also avail a franchise from the Known Chain Restaurants. Menu things at nutrition shops embody fish and chips, sandwiches, pitas, hamburgers, cooked chicken, murphy, chicken nuggets, tacos, pizza, and frozen dessert, though several nutrition restaurants supply "slower" foods like chili, mashed potatoes, and salads.
Typical Indian Fast Food Menu includes Chinese food, Pasta, Pakora, Bhajji, Burger, Dabeli. Additional counters for Ice Creams, Chaats, Beverages etc. can be involved in the menu. Indian fast food market is expected to grow at a CAGR of 18% by 2020 due to changing consumer behavior and demography. Fast food market in India is expected to be worth US$ 27.57 billion by 2020. Millions of people eat ethnic fast food every-day from pani-puri to vada pav to dosa. To leverage the growth of ethnic fast food market many players are entering this market in an organized way.
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All organizations are made up of group of capabilities that are coming from People, Processes and Systems. These capabilities are working together in a seamless manner to deliver the requisite capabilities to the customer. The various capabilities that need to be addressed in a fast food business plan are given below:
Restaurant Manager is the Owner which is followed by the Executive Management, Shift Supervisors, Frontline Associates, Drive-thru Associates, Cooks and Food Prep Associates and Cleanup Crew.
Operation management, Ordering, financial planning, supervising employees, maintaining sanitation standards in public areas and kitchen or beverage preparation areas, and monitoring safety, human resources responsibilities to the daily functions of cooking, serving, and managing.
Microwave, Grills, Griddles and chargrills, Fryers, boiling tops, Burger equipment, Stainless steel benches and sinks, Chip Scuttles and potato peelers, Falcon 350 Range and countertop Equipment and Insert control. Apart from the Physical Equipment dairy/Fresh product are also to be brought, like Red Meats and Red Meat Product, Vegetables, Carbonated Soft Drinks, Beverage, Condiments, Seasonings and Spices.
Most of the businesses have professional bodies across the globe and being associated with these organizations tremendously helps in understanding the current trends in business. Some of the professional bodies are listed below for your reference:
Latino Food Industry Association 750 B st ste 2340,San Diego, CA 92101
Food and Drink Federation6th Floor, 10 Bloomsbury Way
London, WC1A 2SL
National Restaurant Association 2055L St. NW, Suite 700, Washington,DC 20036
National Restaurant Association of India4th Floor, Phase II, PHD House, 4/2 Siri Institutional Area, August Kranti Marg, New Delhi – 110016.
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