Documente Academic
Documente Profesional
Documente Cultură
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.
Secondary research
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)
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).
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
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.