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BBM310 Business Plan For Sushi Bar Food Company

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BBM310 Business Plan For Sushi Bar Food Company

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Course Code: BBM310
University: Wilmington University

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Country: United States

Describe about the Business Plan For Sushi Bar Food Company.

With the increasing ramified economic changes, people in Australia are more inclined towards organizations which are using the advance technologies and system process. The new business which will be starting would be Sushi Bar food and beverage restaurant Company. However, Sushi Bar food and beverage restaurant Company win over the market by following the advance technologies and cost leadership strategic program to win over competitors in market. .
The Business highlights
Business Name: Sushi Bar food and beverage restaurant Company.
Business Structure: Private owned Company
ABN: AU 365656
ACN: AU 365656
Business Location:  Cap town, Australia
Date Established: 15th July, 2018
Business Owner(s): MR.SYD
                                Ms. GHD


All the persons who have invested their capital in this business          
Relevant owner experience:
All the owners and managers have good amount of experience in food and beverage restaurant business and using the advance robotic systems instead of waiters in their restaurant.
The Sushi Bar food and beverage restaurant Company would offer sushi bar as our creative innovation as it will include  no waiters, instead, it will have robotic sails that will bring in plates (orders), it will also include I pads on every table to put in your order, in this way the ordering can be done directly, the order will go to the chefs inside the kitchen from where the chefs can then put the plate on the sail and that sail will stop at the ordering table automatically, as it is programmed in the system.
Target market:
The main target market would be people  such as young, college going and newly coupled person who are more inclined towards innovation and creative business functioning.
Marketing strategy:
The main marketing strategy which Sushi Bar food and beverage Restaurant Company would follow is related to cyber computing online channel. However, the product differentiation strategy will also strengthen the marketing plan of organization to attract clients in market.
Vision statement:
The future objective of Sushi Bar food and beverage Restaurant Company is to set up automation in it’s all the process. It has designed its system process in which all the robots will work to implement the process system
The main goal of company is to strengthen the market share and promote the digital business value chain in its restaurant.
The Finance
In this project, Sushi Bar food and beverage restaurant Company would have estimation of the profit around $100000. Company will requires initial investment of $ 269277 million for starting up new sushi bar. It will require setting up new machines, plants and robots who could replace the employee manpower in the restaurant. The private funding of this new business would be $ 100000 in the business (Fernandes, Ferreira, and Moura, 2016).
Cost of the Project
Busienss incorporation cost

Sushi Bar food and beverage restaurant Company

All figures are in AUD$



Registration charges

 $                    104,885.00

Licensing fees

 $                      12,754.00

Accounting expenses

 $                        7,555.00

Legal Advice charges

 $                      12,734.00

Incorporating costs

 $                        6,555.00

Occupancy charges

 $                        7,798.00

Office fitting cost

 $                      87,500.00

Website costing

 $                      24,010.00

Initial design costing

 $                                   –   

Promotional expenses

 $                           421.00

Travel and transportation Expenses

 $                        5,252.00



Current capital amount



Start-up Capital needed



The Business
Business details
Products/services: It will include sushi bar as our creative innovation as it will be accompanied with the no waiters, instead, it will have robotic sails that will bring in plates
Registration details
Business name: Sushi Bar food and beverage restaurant Company
Trading name(s): Sushi Bar
Date registered: 30th June, 2018
Location(s) registered: Australia
Business structure: Unlimited Liability private company  
ABN: AU 556565
ACN: AU 556565
GST: Yes company will pay goods and service tax.
Domain names: Sushi Bar
Licenses & permits:  Licensing for the beverage products  
                                 Licensing for manufacturing
                                 Transport licensing and goods
Business premises
Business location: 
The area which will be undertaken for Sushi Bar would be neither too big nor too small. IT will be set up near the city area where people could easily find the transportation. 
Company will have lease option to undertake the machines and robotic designs on lease that will set up the automation in the business process.
Organisation chart 
Business Location:  Cap town, Australia
Date Established: 15th July, 2018
Business Owner(s): MR.SYD
                                Ms. GHD


                                All the persons who have invested their capital in this business          
Details of management & ownership: 
MR GYG will be the CEO and Ms. GHD will undertake the positon of director. In addition to this, these all persons will be the private funder and promoters of the business.
Experience: These all key persons have strong experience in big restaurants. In addition to this, they could also use their creative mind and innovative thinking to make the adaption with the newly advance sushi bar technologies and system process.
Key personnel
Current staff

Job Title


Expected staff turnover

Skills or strengths


[Mr. SYD]

(12-17 months

He is MBA and having experience of 6 years in marketing field.

Assistant Manager


[12-19 months]

He has completed Certified Public Account and indulged in providing financial services.


{MR, GYG_}

[11-18 months]

He is Company Secretary and completed 4 years in financial field.

Required staff
[Staff members required for the business.]

Job Title


Expected staff turnover

Skills necessary

Date required

Sales employees


Having experience of more than 2 years

Completed their graduation degree

1st July, 2018

Management account


More than 2 years in accounting field

Completed their post-graduation

3rd July, 2018

Operational Manager


More than 3 years

Completed technical skills and operational work channel.

31st June, 2018

Financial Manager


More than 2 years of experience

Cost and management accountant

1st July, 2018

Recruitment options
The recruitment option will be online survey, SEO optimization, advertisement in newspaper and entering into strategic contract with the consultancy firms who could provide eligible employees to business organization.
Training programs
Proper training and development program is required to make employees more eligible. In addition to this, IT experts will also be hired to undertake the technical development program.
Skill retention strategies
It is the document which covers all the details about the employees and shows the skills that is required to be hold by every employee. It assists in proper allocation of the work responsibilities to different employees. This training and development program will make employees more acceptable towards the jobs undertaken.




 Sushi chain serving

Sushi value chain

$ 8

Sushi Mock tables

Sushi Chain


Sushi Chair and technologies

Robotic machines


Source: https://www.statcrunch.com/5.0/viewreport.php?reportid=11058
Market position: It shows the market position of company which reflects the strength of the company in market. Sushi Market will set up its strong brand image by using the cost leadership and product differentiation strategy.
Unique selling position: Setting up automation and use of robotic machines in Sushi Bar will set up USP of the business.
Anticipated demand: There will be high demand in market which will attract more clients. It will increase the overall sales of its Sushi bar products by 20% at least
Pricing strategy: The pricing strategy will be based on the cost plus method which will increase the overall sales of the Sushi Bar food and beverage Company.
Value to the customer: It will customized its products and use advance technologies to attract more clients in market.
Growth potential: This business will grow with the 10% margin and create good amount of return on capital employed in near future.
Research & development (R&D)/innovation activities
The research and development department will undertake newly automated machines and robotics in the sushi bar to strengthen the automation in the business process.
Intellectual property strategy
Company needs to take the patent on the developed Sushi Bar which will be used for the automation in the value chain activities. It will strengthen the legal compliance program in the business.
Workers compensation: The insurance cover program will be provided as additional cover program for employees.
Public liability provident funds:  There will be no public liabilities insurance cover for employees
Professional development indemnity- Company insurance indemnity program will also be given to employees.
Business assets: The business machines would be robotic programs, machine chains and undertaken business programs.
Business revenue:  The revenue will come from the different business units and franchise program which will increase the overall sales of the organization.
However, franchise revenue will cover the several parts of the business.

Franchise Fees-$ 70000 which includes the entire GST program.
Royalty fees program and charges 4% of the undertaken program.

Risk management
Business risk faced by Sushi Bar food and Beverage restaurant business could be determined on the basis of given table.





Employability risk



Employee related business policy

Fraud and mistakes

Highly risky

High impact

Timely audit program and undertaken business activities

Errors and problems



Timely process check and internal control system


Highly likely


Management of firework program

Legal considerations

Legal consideration program to mitigate the legal issues .
Consumer law- Compliance with the six sigma program to offer best quality goods and services to clients.
Business law- Ethical and consideration program.
Patent and Copyright Law- Avoiding penalties and law issues.

Production process
The production process is accompanied with the several supply chains and dining work will be done automate by using the robotics and machines chain which will undertake the designed chains.
Company by using the amalgamation and strategic alliance could easily increase the overall output and efficiency of the business.
Plant & equipment

Undertaken Assets

Purchase date



Robotic machines



$ 200 monthly

Equipment’s and machines



$ 220

Sushi bar set up


$ 2500


Furniture and kitchen peripherals


$ 1500

$ 150 Month


Inventory item

Unit price

Quantity in stock

Total cost

Automated system process   

2 units


$ 55

Sushi bar chains

4 units



Sushi bars and channels

5 units


 $ 550

Cycle chain and process

7 units


$ 445

Technology (Software): It requires updated technologies and system software’s which will connect sushi bar with each other. It will establish the automation in the process and assist clients to grab their ordered products.
Trading hours:  The timing of the Sushi bar for clients will be 11:00 Am to 12 AM daily. However, the main attraction for the business will be automation in the process system.
Communication channel: Mobile, phones and other online dashboard mechanism will be used to set up strong communication in the business process (Demirbag., Tatoglu,  Tekinkus,. and Zaim, 2016). 
Payment types accepted: The online Window channel and payment modes will be used for accepting the payment.
Credit policy:  The credit card policy will be used for not more than 30 days of payment circle.
Warranties & refunds: There will be no Warranties and changing of the products sold in Sushi bars will be done if there is issue in the quality of the offered goods and products.
Quality control: There will be internal quality control program which will put surveillance on the quality of the products offered in market.
Memberships & affiliations: The membership and loyalty card approach will be followed to promote the business of the newly set up Sushi bar business.
Sustainability plan
Environmental/resource impacts
There will be proper CSR program which will mitigate the issues of the environmental negative impact and increase the overall business efficiency.
The main strategy wouldtt be install new system and use of robotics and design system which will eliminate the use of employee manpower and make the business process more automated.
Action plan 

Sustainability milestone


Target date

There will be reduction of employees hiring



Increase the overall business efficiency

50% reduction in cost


Reduction in Water Consumption

35% reduction in costing


Set up machines and online business program (Johnston, and Bate, 2013).



The Market
Market research
There will be use of survey and online monkey survey program which will be used to grab the potential clients. It will assist organization to customize its products and services in market (Dubey, and Gunasekaran, 2015). 
Market target
This market research program and online marketing process will assist organization to focus on the particular clients in market (Firmansah Mohammad, Christiananta, and Ellitan, 2014)
Environmental/industry analysis
It is related to the environmental market program which needs to be undertaken by organization to manage the environmental business issues. Company needs to undertake the eco development program which will assist organization to mitigate the environmental issues. The Australian market has shown that company has positive business outlook and increased use of advance technologies will increase the overall sales of its offered goods and services in market (Govindan, Khodaverdi, and Vafadarnikjoo, 2015).
The recent trend shows that company has strong market position which will offer market offering in market (Hartley, 2017).
Your customers
Customer demographics
The main target customers will be the college going people and couples who will be more inclined towards grasping services from the organization using the advance technologies and system process (Hashemi, Karimi,  and Tavana, 2015). 
Key customers

Young people
Couples  and other persons who are inclined towards organizations with advance technologies 

Customer management
It is related to setting up the proper feedback box and grievances portals which will assist organization to customize its products and services. It will also assist organization to manage its Sushi bar by maintain the proper quality work. It will not only strengthen the work position but also satisfy more clients in market (Hussein, 2015). 
S.W.O.T. analysis



The use of newly advance system and Sushi Bar which will assist organization to attract more clients (Chen, Wang,. and Lee,., 2018).

High rent and increased cash outflow.
High penalties due to the non-effective legal compliance (Ouslander, Bonner, Herndon, and Shutes, 2014).




The increased GDP rate and high inclination of clients towards the organization using the advance sushi bars and technologies will increase the overall sales (Prajogo, and Sohal, 2013).

The high profitability and increased return on capital employed shows that many entrepreneurs will tap this market with its newly advance technologies and system process.

Competitor details
(Please check the Attached list of Competitors details in the sheet)
Advertising & sales
Advertising & promotional strategy
[what will be strategies which will be undertaken to set up new promotional strategies program in next 12 months?)

Promotional activities program

Expected business activities

Cost ($)

Target Date

Advertisement in Newspaper and paper

It knows the products and services offered in market

$ 1000


Television and market structure

It shows the television and marketing channels which will assist organization to communicate the required information with clients (Bouranta, Psomas, and Pantouvakis, 2017).

$ 1500


Magazines and gazettes

Youth and newly married couples will get to know about the Sushi bar designs



Facebook and other social media

Creating page and other methods will attract clients through online modes



Sales & marketing objectives
The sales team
is highly supported by the marketing person and other assigned person who takes business promotional plans and activities. The sales and marketing plan is designed after considering the online promotional plans and design system which will attract the visibility of the products and services through the online modes (Qasrawi, Almahamid, and Qasrawi, 2017). 
Unique selling position
The unique selling position of company is related to advance Sushi Bar which showcase that company is providing unique and advance services in market (Stark, 2015). 
Sales & distribution channels

Channel type


Percentage of sales (%)




Sushi bar services


Cheapest source of channel for providing sushi bar services (Allen, 2016).

Hardest thing to communicate required information to clients


Advance technologies and Sushi bars


Well settled with the coordination

Discount and other offer issues


Advance technologies and Sushi bars


Easy communication process

Securities and process issues

Direct mail and communication process program

Advance technologies and Sushi bars


Interact with the clients directly

Increased business complexity

The Future
Vision statement 
The main vision of company is to be on the top of the Sushi bar chain system which provides automaton food and beverage services program to clients (Rashid, and Ghose,  2015).
Mission statement
Company wants to create core competency by using the advance sushi system and technologies to attract high number of clients (Testa, et al. 2014).
The main objective of company is to adapt its business process to advance Sushi tables and automation system process so that it could eliminate the employee manpower issue (Ulle,. and Kumar, 2014).
Action plan

Number of task

Details and description

Time required



Arrangement of funds




Setting up of value chain activities  




Hiring employees




Appraisal for investment




Sales implementation program




Implemented strategies program




Sales activities program



Gantt chart
Competitors analysis

Associated factors






Imperativeness of Customers


Advance Sushi Bars

Unique and advance Sushi Bar system

High fixed cost investment

Sushi World Australia

Genki Sushi Company

Clients orientation


$ 7- $9

Average pricing  (Wei, Samiee, and Lee, 2014).

Higher costing process

$10- $ 14

$10- $ 14

Designing the Sushi Bar system process


High quality

Clients oriented offers

Customized automated process

Hiring of experts employees

High quality product oriented system

Influenced by the employee orientation program


System process and automation design system

Average pricing

Higher costing process

$10- $ 14

$10- $ 14

Designing the Sushi Bar system process


Clients oriented offers

Customized automated process

Hiring of experts employees

High quality product oriented system

Influenced by the employee orientation program

Clients oriented offers



 Hiring experts employees  




Based on the services offered in the market.


Sushi system

Strong learning process

Persuasive nature

Expert manager

Strength of highly experts employees

Client’s oriented work program.

Company Reputation


Strong learning process

Persuasive nature

Expert manager

Strength of highly experts employees

Client’s oriented work program.


 Alain city

2000 square land

High investment

Established in the porch area of Alain city (Siguaw, and Simpson, 2015).

Established in the porch area of Alain city

 Transportation services


 Strong infrastructure

Customized education programs

High fixed cost investment

Strong brand image

Strong brand image

Services offered in a market


Online marketing channel  

Offline retail stores program

Different goods and services program for clients

Strong marketing channel s

Hiring of Experts employees

Marketing channel

(Rivals offering in their separate segments) 
Financial analysis
Start-up cost

All figures are in AUD$



Registration charges


Licensing fees


Accounting expenses


Legal Advice charges


Incorporating costs


Occupancy charges


Office fitting cost


Website costing


Initial design costing

 $                                   –   

Promotional expenses


Travel and transportation Expenses




Current capital amount



Start-up Capital needed



Sales forecast
Budgeted sales Forecast


Estimated Sales ($)

























Start-up cash Flow forecast  
Income statement of the company
Balance sheet 
Break-even analysis 
Sushi Bar have break-even point when it will sell its Shushi bar table units 2400 to its clients. 
Expected cash flow
P&l forecast
Allen, M.W., 2016. Michael Allen’s guide to e-learning: Building interactive, fun, and effective learning programs for any company. John Wiley & Sons.
Bouranta, N., Psomas, E.L. and Pantouvakis, A., 2017. Identifying the critical determinants of TQM and their impact on company performance: Evidence from the hotel industry of Greece. The TQM Journal, 29(1), pp.147-166.
Chen, R., Wang, C.H. and Lee, Y.D., 2018. Total Quality Management (TQM) is the Lifeline of an Organization’s Sustainable Development: Leadership is the Impetus to Change.
Demirbag, M., Tatoglu, E., Tekinkus, M. and Zaim, S., 2016. An analysis of the relationship between TQM implementation and organizational performance: evidence from Turkish SMEs. Journal of manufacturing technology management, 17(6), pp.829-847.
Dubey, R. and Gunasekaran, A., 2015. Exploring soft TQM dimensions and their impact on firm performance: some exploratory empirical results. International Journal of Production Research, 53(2), pp.371-382.
Fernandes, C., Ferreira, M. and Moura, F., 2016. PPPs—True Financial Costs and Hidden Returns. Transport Reviews, 36(2), pp.207-227.
Firmansah Mohammad, A., Christiananta, B. and Ellitan, L., 2014. The Effect of Organizational Citizenship Behavior (OCB), Total Quality Management (TQM), Technology Leadership and Service Quality on the Performance of Private Universities in Surabaya. Academic Research International, 5(2), pp.174-185.
Govindan, K., Khodaverdi, R. and Vafadarnikjoo, A., 2015. Intuitionistic fuzzy based DEMATEL method for developing green practices and performances in a green supply chain. Expert Systems with Applications, 42(20), pp.7207-7220.
Hartley, J.R., 2017. Concurrent engineering: shortening lead times, raising quality, and lowering costs. Routledge.
Hashemi, S.H., Karimi, A. and Tavana, M., 2015. An integrated green supplier selection approach with analytic network process and improved Grey relational analysis. International Journal of Production Economics, 159, pp.178-191.
Hussein, A., 2015. The use of triangulation in social sciences research: Can qualitative and quantitative methods be combined?. Journal of comparative social work, 4(1).
Johnston, R.E. and Bate, J.D., 2013. The power of strategy innovation: a new way of linking creativity and strategic planning to discover great business opportunities. AMACOM Div American Mgmt Assn.
Mohd, W., Idris, S. and Momani, R.A., 2013. Impact of environmental dynamism on marketing strategy comprehensiveness and organizational performance. International Journal of Business and Management, 8(9), p.40.
Ouslander, J.G., Bonner, A., Herndon, L. and Shutes, J., 2014. The Interventions to Reduce Acute Care Transfers (INTERACT) quality improvement program: an overview for medical directors and primary care clinicians in long term care. Journal of the American Medical Directors Association, 15(3), pp.162-170.
Prajogo, D.I. and Sohal, A.S., 2013. The relationship between TQM practices, quality performance, and innovation performance: An empirical examination. International journal of quality & reliability management, 20(8), pp.901-918.
Qasrawi, B.T., Almahamid, S.M. and Qasrawi, S.T., 2017. The impact of TQM practices and KM processes on organisational performance: An empirical investigation. International Journal of Quality & Reliability Management, 34(7), pp.1034-1055.
Rashid, S. and Ghose, K., 2015. Organisational culture and the creation of brand identity: retail food branding in new markets. Marketing Intelligence & Planning, 33(1), pp.2-19.
Siguaw, J.A. and Simpson, P.M., 2015. A marketing plan for marketing instruction: A satirical look at student comments. In Creating and Delivering Value in Marketing (pp. 129-133). Springer International Publishing.
Stark, J., 2015. Product lifecycle management. In Product Lifecycle Management,  (pp. 1-29). Springer, Cham.
Testa, F., Rizzi, F., Daddi, T., Gusmerotti, N.M., Frey, M. and Iraldo, F., 2014. EMAS and ISO 14001: the differences in effectively improving environmental performance. Journal of Cleaner Production, 68, pp.165-173.
Ulle, R.S. and Kumar, A.S., 2014. A Review on Total Quality Leadership in TQM Practices-Industrial Management and Organizations. International Journal of Emerging Research in Management & Technology, 3(5).
Wei, Y.S., Samiee, S. and Lee, R.P., 2014. The influence of organic organizational cultures, market responsiveness, and product strategy on firm performance in an emerging market. Journal of the Academy of Marketing Science, 42(1), pp.49-70.

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