The type of business we are to run is a new independent business. The business will be set up as a partnership the reason for this is that Saima and Emma know each other well from their previous employment and are very good friends.
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The Business and its Management Executive summary The type of business we are to run is a new independent business. The business will be set up as a partnership the reason for this is that Saima and Emma know each other well from their previous employment and are very good friends. Our product and service is that we are to have an Ice Cream parlour selling Ice Cream Sundaes. Consumers will want to come to Ice Bar, as it is an Ice Cream parlour to sit and enjoy their Ice Cream. The business would be profitable as there is not a lot of competition. The business would profit more in the summer due to being hot and the need of cooling down, Ice Bar would be open all year round. We have found out from the Taylor Company which supplies Ice Cream say that 'soft Ice Cream is fun and can make enormous profits.' Also, that Ice Cream does not have to be restricted to the summer months only. Many other businesses extend their profit opportunities by offering Ice Cream Sundaes and Desserts, which can have profit margins of £2.00 or more. Mission Ice Bar has its mission, to be the leading provider of Ice Cream, selling Sundaes to people of all ages. We will be operating within a 25-mile catchment area; within the area there are mainly students due to a university located on Ecclesall Road near the premises. We want to be recognised as an Ice Cream parlour selling Ice Cream Sundaes with a high turnover by growing our customer base within 3 years. The emphasis will be on providing a friendly welcoming atmosphere where people can indulge their Ice Cream habits. Objectives We need to acquire a small customer base, which we can then expand. We want to launch the business successfully with 100 people accepting our opening day assuming a 1 in 5 success rate by doing a leaflet drop to 1000 potential customers and launch the business very soon between 2 to 3 months.
All staff will also be trained in how to create the sundaes and present them to a high standard. Staff must complete a basic food hygiene course before they can participate in making the desserts. The staff will undergo all the training needed to work in the Ice Cream parlour. They will receive training in the following: - * Risk assessment * Fire safety * Accident investigation * Personal hygiene & cleaning * Preventing contamination & temperature control * Food poisoning and bacteriology * Food hygiene * Customer service * Health & safety * Till use & cash handling If the employers have not already achieved a basic food hygiene certificate they will have to be trained to achieve their basic food hygiene certificate. Without this they cannot prepare any food in the Ice Cream parlour, as this is a legal requirement. Therefore, it will be our main concern to get the staff trained so that they can be better organised. The following sheets are examples of different types of training from Massarella Catering Group. These are to give us an idea how to train our employers. However, Massarella is not an Ice Cream parlour but it is a café, which handles with food. Some of their training will not be necessary to our business. Employees The employees must smartly dress. Customers will not patronise an establishment where the employees are badly turned out. Aprons will be provided and must be worn at the start of the shift and taken off after the shift is finished. They must not be taken home due to hygiene. Employees must arrive on time preferably a few minutes before the shift is due to begin. Flow of service 1. Customer enters bar and is acknowledged within 1 minute of reaching the counter. 2. Customer sits down and waits for a member of staff to serve them. 3. When the customer has finished their dessert their pots are cleared.
If we had more time we would have convert the Ice Bar into a drinking bar in the night. We have a bar in Ice Bar and the name which would be suitable, so there would not be a lot to change the premises itself. We would have to apply for licence for alcohol. We also have a basement we could refurbish it and convert it to a dancing area or have another bar downstairs. To convert the Ice Bar into a night bar it would cost us a lot of money so we would need to take out a loan. If we were not successful in our Ice Cream Parlour this idea would be our back up plan. We decided to use the Lloyds TSB Bank business plan to help us construct our own plan to help us construct our own plan. There were a variety of business plans to choose from to help us to construct our business plan for example HSBC Bank, Natwest etc. The business plans are mainly available from the banks. We chose Lloyds TSB Bank because there is a lot of information given to help with the business plan, for example a CD was given a book which guides you through the planning of a business. It also gave an outline of a business plan where you can fill in the spaces and use it as a business plan. The guide was very helpful, we used the construction of the Lloyds TSB business plan we did not use as we had a lot more information to add and some of the information in the plan was not necessary to our business plan. We could have chosen different plans like HSBC but we felt HSBC did not have lot information like Lloyds TSB. It was not very helpful it had just given a business plan where you can just fill in what was necessary.
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