Healthy Bites business Presentation.pptx

This is a draft Business idea of a eco friendly restaurant.

1. Introducing HEALTHY BITES A Zero Waste Green Restaurant in Bangladesh Presented By Group 8

2. Market Analysis of the Restaurant Industry in Bangladesh

3. STATISTICS 1 CR tons (1,06,18,233) Annual Waste of Food in Bangladesh 17% of all food produced worldwide is wasted yearly 5% is wasted by food services 50% of restaurant is food waste 10% of restaurants lack of waste management system

4. SWOT ANALYSIS • Cost of Sustainable Practices • Limited Availability of Sustainable Ingredients •Price Sensitivity of    Customers •Regulatory Hurdles • Higher Menu Prices • Limited Access to Sustainable  Ingredients • Limited Customer Demand •Staff Training • Unique Selling Proposition • Business Expertise • Nutrition and Quality Assurance • Growing Market • Communication & Business     Partnership • Increasing Demand for Healthy and Sustainable Food • Market Expansion • Differentiation and Competitive Advantage S W O T STRENGTHS WEAKNESSES THREATS OPPORTUNITIES

5. PROBLEM IDENTIFICATION High Implementation Costs - Invest in infrastructure, equipment, and training Limited Access to Sustainable Ingredients - Address challenges in sourcing sustainable products Limited Customer Demand for Sustainable Practices - Educating and raising awareness among customers Staff Training and Buy-In: Ensuring employees - Understand and embrace sustainability goals Regulatory Hurdles - Complying with environmental regulations and standards

6. STAKEHOLDERS Owners/Operators: Responsible for establishing and implementing sustainable practices Customers: Health-conscious, fitness enthusiasts, environmentally conscious, and families. Employees: Directly involved in implementing sustainable practices Suppliers: Local farmers, sustainable food suppliers, artisans, renewable energy providers. Local Communities: Contributions to the local economy and promotion of sustainability Environmental Organizations: Advocacy groups promoting sustainability. Government and Regulatory Bodies: Setting up and enforcing environmental regulations Investors and Financial Institutions: Support for sustainable initiatives

7. Target Market Based on Real-Time Data

8. Consumer Behavior Based on Real-Time Data

9. Suppliers Local farmers and suppliers  Organic food suppliers  ~ Organic Online, Farm Fresh Organics,     Poshari, AgroShift, Haor Locally available plant-based ingredients Recycled materials: Environmentally friendly packaging Local artisans and craftsmen: Collaborations for eco-friendly restaurant decor Renewable energy providers: Sustainable energy sources

10. Competition Eat Green ~ Organic Cafe & Juice Bar Chef's Kitchen: A Diner Starring Recycled Materials সঞ্চয়িতা – Shanchayita Bangu Vegan

11. Regulatory and Legal Considerations FOOD SAFETY REGULATIONS, WASTE MANAGEMENT REGULATIONS, ENVIRONMENT REGULATIONS COMPLIANCE WITH LABOR LAWS, FIRE SAFETY, INTELLECTUAL PROPERTY, PESTICIDE CONTROL PATENTS FOR UTENSILS AND PACKAGING food safety , waste management, invironmental protecton, labor rights, pesticide controll

12. Partnership Opportunities Collaboration with NGOs, Educational Institutions, Corporate & MNCs Partnerships with Gyms, Yoga Studios, Wellness Centers for cross-promotion Sustainability Workshops, Educational Events, and Fundraisers for Environmental Causes

13. Entry Strategies Competitive yet profitable pricing based on the target market's willingness to pay Leveraging digital marketing and social media channels for wider reach and promotion Partnering with influencers, nutritionists, and fitness experts Participating in local events, health expos, and food festivals Educating employees about the restaurant's mission and values Staying updated on emerging sustainability practices and technologies

14. LOCATION PURBACHAL NEW TOWN, DHAKA

15. WHY ARE WE UNIQUE? Value Proposition of Healthy Bites Healthy and Nutritious Meals Sustainable and Zero-Waste Practices Differentiation through Local Sourcing Educating and Raising Awareness

16. 2 . Healthy Bites Sustainability Report Sustainable Ingredients Reduce Food Waste Energy Efficiency and Solar Power Use of Recycled Materials Educating Customers About Sustainability Commitment to Continuous Improvement

17. QR Code-based Food Menu

18. 3 . Waste Management Plan Importance of waste management and environmental impact Overview of Healthy Bites' commitment to waste reduction: Sustainability, Responsibility, and Community

19. I. Kitchen Practices Use of LPG for cooking: Efficiency and Cleaner Energy Source Utilization of durable kitchen utensils: Sustainability and Longevity II. Food Wastage BIODEGRADABLE WASTE SENT TO FARMERS FOR COMPOSTING: CIRCULAR ECONOMY AND SOIL ENRICHMENT PLASTIC BOTTLES RETURNED TO THE COMPANY; MUNICIPAL COLLECTION FOR NON-BIODEGRADABLE WASTE: PROPER DISPOSAL AND MINIMIZATION OF PLASTIC POLLUTION

20. III. Tableware and Food Packaging Clay plates and glasses for sustainable tableware: Supporting Cottage Industries and Eco-friendly Materials Packaging made from recycled paper and jackfruit leaf: Reduction of Non-recyclable Materials and Promoting Local Traditions Preference for tube wells over bottles: Waste Reduction and Conservation of Resources

21. IV. Portion Control Implementation of portion control practices: Mindful Consumption and Reduction of Plate Waste Serving appropriate amounts to customers: Customer Satisfaction and Resource Optimization V. Prevention Efficient inventory management: Minimizing Excess Food and Ingredient Waste Accurate forecasting based on seasonal demand: Optimal Menu Planning and Reduction of Food Waste Smart procurement practices to avoid overordering or overproduction: Cost Efficiency and Waste Prevention

22. VI. Food Donation and Redistribution Establishing partnerships with local food banks, shelters, or charities: Supporting the Community and Alleviating Food Insecurity Contracting volunteer organizations for facilitation: Collaboration for Effective Redistribution

23. VII. Collaboration with Suppliers Engaging with suppliers to reduce packaging waste Establishing efficient delivery schedules Seeking suppliers with products having longer shelf life

24. 4. Financial Analysis & Cost Projections

25. A. Variable Costs Food and beverage cost: 350,000 BDT Labor cost: 30,000 BDT Packaging: 20,000 BDT Card payment processing fee: 20,000 BDT Repairing: 30,000 BDT Entertainment: 10,000 BDT Cleaning: 10,000 BDT Delivery: 10,000 BDT Miscellaneous: 20,000 BDT Total variable cost: 500,000 BDT B. Fixed Costs Restaurant rent: 540,000 BDT Salaries: 2,340,000 BDT Kitchen equipment: 100,000 BDT Furniture: 200,000 BDT Marketing costs: 100,000 BDT Business license: 10,000 BDT Utility: 180,000 BDT Total fixed cost: 3,470,000 BDT

26. III. Revenue and Profit Analysis

27. A. Initial 3 Months Product: 4,000 units Revenue per Unit: 210 BDT Profit Margin: 9% Break-even: 2,242 units B. Second 3 Months C. Third 3 Months D. Last 3 Months Product: 4,600 units Revenue per Unit: 220 BDT Profit Margin: 14.5% Break-even: 1,819 units

28. IV. Growth and Marketing Increasing units and decreasing break-even points over time Average profit margin: 12.4% Mitigating risk: 2.5% Engaging customers through social media and advertising Marketing costs included in the financial plan

29. Healthy Bites Seeks to Raise BDT 2 Million  

30. V. Financial Monitoring and Risk Management Monitoring financial analysis after each 3-month period Importance of corrections and risk prevention Ensuring the sustainability of Healthy Bites

31. FINAL RECOMMENDATION IMPLEMENTING A SUSTAINABILITY PLAN AND WASTE MANAGEMENT STRATEGIES WILL POSITION HEALTHY BITES AS A LEADER IN THE INDUSTRY AND APPEAL TO CUSTOMERS WHO PRIORITIZE SUSTAINABLE PRACTICES. THE MARKET POTENTIAL, COMBINED WITH THE INCREASING DEMAND FOR HEALTHY AND SUSTAINABLE FOOD, CREATES A FAVORABLE ENVIRONMENT FOR HEALTHY BITES' SUCCESS.

32. ANY QUESTIONS? The floor is open for any questions or concerns.