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Sweeties Bar

Draft Business Plan

The legal and compliance requirements


As a small business owner, we have to consult with a legal professional to help business
meet all the legal requirements that must comply with the industry, are the following;
Business registrations
As the owner, we have to register before commencing any business activities. As well as
registering a business name, there are a variety of taxes that can impact on our business
that we may be required to register for. These may include:
an Australian Business Number (ABN)
the Goods and Services Tax (GST)
We also need to meet legal obligations as an employer including:
Workers Compensation cover
Employee Superannuation
Equal Employment Opportunity and anti-discrimination legislation
Wages and leave entitlements
Taxation obligations and records/reporting
Licences
The business need to work out the licences, permits and registrations needed. As our
business selling products for consumption as food, we could need a Food Business Licence
from the local council. In addition, as we have outdoor dining; provide tables and chairs on
the footpath that our customers can consume food and drinks outside, so we may need an
outdoor dining licence from local council and and approval to Place or Display Items on or
Near a Public Road.

Workplace Health and Safety (WHS): As a business owner we have responsibilities


regarding health and safety in our workplace. We need to ensure that our business doesn't
create health and safety problems for our employees, customers or the public.
Knowing and understanding the WHS laws, would avoid unnecessary costs and damage to
the business caused by workplace injury and illness. Under WHS legislation shop are obliged
to provide:
Safe premises; Sweeties Bar must clean and safe
Safe machinery and materials
Safe systems of work
Information, instruction, training and supervision for staffs
A suitable working environment and facilities.

Code of Practice
As we sell dessert in packaging, so we have to comply with Code of Practice on nutrient
claims in food labels and in advertisements, to ensure that consumers are provided with
consistent and accurate information about the nutrient content of foods.

Food safety: We are legally required to meet the food health and safety standards
set in the Food Act 2006, Food Regulation 2006 and Food Production (Safety) Act 2000.
Ensure that we make and store food safely for our customers.
Moreover, we have Duty to provide first aid and Duty to prepare emergency plan.

Food Safety Practices and General Requirements: This Standard specifies process
control requirements to be satisfied at each step of the food handling process. Some
requirements relate to the receipt, storage, processing, display, packaging, distribution
disposal and recall of food. Other requirements relate to the skills and knowledge of food
handlers and their supervisors, the health and hygiene of food handlers, and the cleaning,
sanitizing, and maintenance of premises and equipment.

Duty of care
As an employer, we have to provide and maintain a working environment for employees
that is safe and without risks to health.

The Market Research


Our research resources come from several sources such as;
our experiences; as we went to many caf and dessert shops in Sydney.
print media, such as books, brochures, magazines, newspapers
other electronic sources, such as the Internet and the World Wide Web.
And we will develop our own field research where you collect data through
observation or experimentation.
We conduct the research for both primary and secondary research ;
Primary research
Primary research (or field research) gathers original information directly for our purpose,
which includes:
surveys; we will ask people (sample) to do questionnaire and analyze from
the data that we gathered. (This way cost $600)
direct observations (This will cost $400)

Secondary research

Secondary research gathers existing information through available sources. Secondary


research which include:

information on the internet that we have search for dessert shop around the
world, so this help us to have new ideas and global trend. (This will cost $0)

Industry Analysis & Industry Trends


Throughout the last few years, the market for dessert has greatly expanded. No longer are
they only a fun birthday party treat that can be purchased at any grocery store or bakery.
Sweeties Bar and caf joins this specialty market with something new and different to offer
its customers.
From IBISWorlds Bread and Cake Retailing market research report (ANZSIC G4129 | Dec
2014), The Bread and Cake Retailing industry has performed weakly over the past five years.
Industry revenue is anticipated to post marginal annualised 0.3% growth over the five years
through 2014-15. Fierce competitions between players in the industry, and from external
sources, have hurt the industry. This is evidenced by store closures and financial troubles
among some of the industry's largest players. Industry revenue is forecast to rise 0.9% in
2014-15, to reach $759.6 million. The industry's average profit margin has trended upwards
over the past five years, although this is largely a recovery from weak margins in 2009-10.

Marketing Strategy
Marketing strategy of Sweeties Bar and Caf will be on word-of-mouth. We will become
known as a unique dining experience as well as a superior pastry shop.
We are offering the customers a completely new experience and far higher quality
product. The open-kitchen is very interesting that can make customers or potential
customer interested.
The principals believe that for an organization to be successful, the organization must
ensure that the customer continues to return to purchase the product, again and again. One
way to ensure repeat business is to provide consistency in both the product and service
Sweeties product speaks for itself.

Marketing Mix
Product: Our product is a high-quality, organic dessert that is extremely adaptable to
both special events, and to the special dietary needs of our customers. We will divide
three main product lines, which are Asian dessert, Western dessert and Customized
dessert.
Price: The price of our desserts is reasonable price. We set price differently by range
of products and we use Buddle pricing, sell the value set of desserts with cheaper
price. For example, Cup cake is $4, Soft-serve ice-cream is $5 and Strawberry
smoothie is $6, so the value set would be $12. In addition, we use Promotion Pricing,
we will give 10% discount this would attracting customers who do not have time to
enjoy eating at our shop to buy some take away at the shop or order on-line or via
phone.
Place: Sweeties Bar and caf located in the center of city and near Shopping center
like QVB and Westfield. We will market its products adaptability and its utility
adaptability in a venue of different online and offline approaches. To promote
Sweeties Bar and Cafe as a choice for celebrating, we will offer a large table that can
be reserved for parties.
Promotion: Our current promotional plans include but are not limited to:
Create online and offline press releases to introduce new business
Advertising via social media such as Facebook, Twitter, Blogger
Coupon offers, both online and offline
Mall kiosks to give sample of the dessert

Operation plan
Purchasing and Supply
The supply chain will have to be established very clearly. Ingredient and supply orders will
be placed once a week with major suppliers who will deliver to the premises once a week.
In most instances local alternative suppliers exist. Where local alternative suppliers do not
exist, we have identified alternative suppliers from nearby regions who have the capacity to
meet the cafs needs in a timely manner at a reasonable cost.
Operating and Production Processes
Our major processes are sales, dessert and beverage preparation and making for both at the
open-kitchen and back-kitchen, table service and stock control (ordering, storing,
controlling). The processing of Point of Sale (POS) transactions is electronic, with
transactions being automatically posted into the accounting system (which incorporates a
stock control system).

Personnel Plan/Job Descriptions


There will be a total of 2 full time position (Pastry Chef and Baker), and 5 part-time positions
including Host, Dessert Bar Assistants and Dishwasher/Busser. The business will be open 7
days a week. The business operating hours will be Monday-Friday: 6.30 a.m.-6.30 p.m. and
Weekend: 7.30 a.m. 5.00 p.m. Online orders can be accepted 24 hours per day. The job
descriptions are as follows:
Pastry Chef(Creative Cake Artist): Duties Include:
Create and prepare dessert menu items.
Ordering food and supplies for dessert menu items.
Researching and developing recipes.

Bakers: Duties Include:

Preparation of baked goods. Measure and mix ingredients to form dough or


batter, following recipes.
Monitor baking process to identify needed adjustments. And control mixing
processes and oven controls.
Schedule order on calendar
Host: Duties Include:
Work as the first point of contact in offering an exceptional dining experience.
Greet guests, estimate waiting times, guide guests to their tables, provide
menus, inform guests about daily specials, and book reservations.
Say good-bye to all of the guests. Check to see that everything was wonderful.
Collect the payments and print out the orders from internet.
Dessert Bar Assistants: Duties Include:

Deliver excellent customer service, at all times. Serve and present desserts and
beverages, quickly and efficiently.
Speak to customers to ensure that they are satisfied with their meals
Assist in keeping the bar, front-of-house and toilets clean and tidy, at all times

Dishwashers: Duties Include:

Wash dishes, glassware, flatware, pots, or pans, using dishwashers or by hand.


Maintain kitchen work areas, equipment, or utensils in clean and orderly
condition.
Clean or prepare various foods for cooking or serving.
Receive and store supplies.

Specialist service and Consultation

Legal $1,000; including register our Business and register for Business Licenses.
Business consults $500; we were advised by AAC consulting, which is the
professional consulting firm.
Research and Development $1,000; including survey and observation.

Financial
The funding of this shop comes from our capital $300,000 as the start-up cost, so there is no
cost; interest; that we have to pay the bank. Monthly Revenue Break-even will be $13,251
with the sale in FY2016, FY2017 and FY2018: $166,150, $241,525 and $312,751 respectively.
And net profits will be $4,029, $42,890 and $78,335.

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