Final Year Project Report

Food Fiesta

Name Reg. No

Bachelor of Business Administration

Session 2019-2023

Department of Management Sciences

Khwaja Fareed University of Engineering and Information

Technology, Rahim Yar Khan

Year 2023
 Food Fiesta

Submitted By

Sr. Name Reg. No Signature

No

A final year project submitted in partial fulfillment of the requirement for degree of

Bachelor of Business Administration (BBA)

Supervisor: Dr Nayyra Zeb

Declaration

We all team members(Userum Bilal, Furqan Siraj, M. Moosa, Asma Abdul

Salam, Noor Ul Fajar, Memoona Shabir) hereby state that our BBA final year project
titled “Food Fiesta” is our own work and has not been submitted previously by me
for taking any degree from Khwaja Fareed University of Engineering and
Information Technology, Rahim Yar Khan or anywhere else in the country/world.
At any time if our statement is found to be incorrect even after my under graduation
the university has the right to withdraw our BBA degree.

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Rahim Yar Khan, on February 13, 2023

Sr. No Name Registration

Plagiarism Undertaking

We solemnly declare that research work presented in the project titled “Food Fiesta”
is solely our research work with no significant contribution from any other person.
Small contribution/help wherever taken has been duly acknowledged and that
complete project has been written by us.
We understand the zero tolerance policy of the HEC and Khawaja Fareed University
of Engineering and Information Technology, Rahim Yar Khan towards plagiarism.
Therefore, we as Authors of the above titled thesis declare that no portion of our
thesis has been plagiarized and any material used as reference is properly
referred/cited.
We undertake that if we are found guilty of any formal plagiarism in the above titled
thesis even after award of BBA degree, the University reserves the rights to

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withdraw/revoke our BBA degree and that HEC and the University has the right to
publish our name on the HEC/University Website on which names of students are
placed who submitted plagiarized thesis.

Rahim Yar Khan, on February, 2023

Sr. No

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Certificate of Approval

This is to certify that the project research work presented in this project, entitled “ Food
Fiesta ” was conducted by someone under the supervision of Dr Nayyar Zeb.
This project is submitted to the Department of Management Sciences, Khwaja Fareed
University of Engineering and Information Technology, Rahim Yar Khan in partial
fulfillment of the requirements for the degree of Bachelor of Business Administration
(BBA).

Examiner (Convener) Signature and Date

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 Supervisor Signature and Date

Head of Department Signature and Date

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 Acknowledgments

We would like to express our gratitude to Almighty Allah for the many blessings he
has bestowed upon us. This document is dedicated to our parents and teachers for
their unconditional encouragement and help in shaping us into true professionals
throughout our lives.

Many thanks to our teacher, Dr. Nayyra Zeb, as well as friends from educational
organization, who have generously contributed their expertise to this project. The
completion of this project would not have been possible without their cooperation
and understanding. We hope that readers will find this project helpful, and that the
subject matter will broaden their awareness and understanding of food fiesta.

We hope that readers will find this project helpful, and the main subject about
starting a new business will widen their awareness and understanding of Food Fiesta.

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 Abstract/Executive Summary

The business plan's team comprises of six partners. We are going to start the Fast
food business. The café will be equally owned by each of us. The owners' portion of
ownership will be determined by their investment. These owners will make all key
company decisions, and they will participate in the profits and losses equally. We
designate and carefully oversee the management of the cafeteria.

Initially, all the management positions will be held by the six partners or
entrepreneurs. However, for the future we can consider recruiting any professional
manager if it’s required. All our owners must consent to any choices to be authorized.
The decision will not otherwise be accepted.

The owners will have the authority to select one owner to monitor overall business
activities so that their better management and communication and decision-making
are flexible enough. Overall, in all aspects of the company, the proposed enterprise
will be a basic partnership with equal powers of its participants. have considerable
marketing and sales expertise among these members. is in the management of
cafeteria. The remaining with be performing their duties in our kitchen. We six
members have utilized our considerable expertise and ideas to develop our strategy,
which, in our opinion, may be extremely valuable and rewarding for investors within
Pakistan conditions. Therefore, we aim to make clean and healthy fast food in our
café. (Fast and Fresh)

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Name of Business
Food Fiesta
Slogan
Fast & Fresh

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Table of Contents

Declaration...............................................................................................................................iii
Acknowledgments....................................................................................................................vi
Chapter 1..................................................................................................................................1
INTRODUCTION....................................................................................................................1
1.1 Mission...........................................................................................................................1
1.2 Vision.............................................................................................................................1
1.3 Long term objectives and goals.......................................................................................1
1.4 Location of Business.......................................................................................................2
1.5 Unique Selling Proposition(USP)...................................................................................2
Chapter 2..................................................................................................................................3
MARKETING PLAN...............................................................................................................3
2.1 Target Market/ Segmentation..........................................................................................3
2.2 Marketing Mix................................................................................................................3
2.3 Product/Services.............................................................................................................3
2.4 Price................................................................................................................................4
2.5 Promotion.......................................................................................................................5
2.6 Tools of promotion.........................................................................................................5
2.7 Place/Distribution...........................................................................................................5
Chapter 3..................................................................................................................................6
SWOT Analysis........................................................................................................................6
3.1 Strength...........................................................................................................................6
3.2 Weakness........................................................................................................................6
3.3 Opportunity.....................................................................................................................6
3.4 Threats............................................................................................................................6
Chapter 4..................................................................................................................................7
PEST Analysis..........................................................................................................................7
4.1 Political Factors..............................................................................................................7
4.2 Economic Factors...........................................................................................................7
4.3 Social Factors..................................................................................................................7

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 4.4 Technological Factors.....................................................................................................7
Chapter 5..................................................................................................................................9
Porter’s Five Forces Model......................................................................................................9
5.1 The threat of entries - LOW............................................................................................9
5.2 The power of suppliers - LOW-MILD (in potential).......................................................9
5.3 The power of buyers - LOW-MILD................................................................................9
5.4 The threat of Substitutes - MILD (potentially)..............................................................10
5.5 The rivalry among industry's competitors – HIGH.......................................................10
Chapter 6................................................................................................................................11
HR Plan..................................................................................................................................11
6.1 Resource Planning........................................................................................................11
6.2 Organizational Design and Development......................................................................11
6.3 Training and Development............................................................................................11
Chapter 7................................................................................................................................13
Financial Plan.........................................................................................................................13
7.1 Initial cost.....................................................................................................................13
7.2 Income Statement.........................................................................................................14
7.3 Balance Sheet................................................................................................................15
7.4 Cash Flow Statement....................................................................................................16
REFERENCES.......................................................................................................................17

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List of Tables
Table 2.1 Item Price........................................................................................................................4
Table 7.1 Initial Cost....................................................................................................................13
Table 7.2 Income Statement..........................................................................................................14
Table 7.3 Balance Sheet................................................................................................................16
Table 7.4 Cash Flow Statment......................................................................................................16

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 Chapter 1
INTRODUCTION

We are going to open a cafeteria (Food fiesta) in which we are going to include
shawarma (chicken), Burger (Zinger + Chicken Patty), and Fries (Simple + Loaded).
Our purpose is to make the best fast food with all quality Ingredients in front of our
customers so they can see everything in front while we are making like live kitchen. The
food fiesta will also provide a nice sitting area in which people can enjoy their food with
their children and family. We are also providing female staff that serve in families or
specially to deal with women to make our customers much more comfortable.

We will provide a customized food for our customers in case any customer who come to
us and ask that he don’t want salad in burger/ Shawarma or may be no cheese may can
ask for less oil or something so we will provide them whatever the customization they
demand. Also we provide diet food as per customer demand.

1.1 Mission
“Our mission is to provide best fast food in city”.
A place where people can sit as long as they want to, chill out and enjoy the fresh fast
food with friends and family in natural sitting environment. Fast food now days is a
fashion but sometimes called junk food but our mission is to use natural ingredients and
provide exceptional taste. So it will be healthy fast and fresh as you like.

1.2 Vision
Our vision statement is to move with velocity to derive profitable growth and become
and even better serving more customers delicious food each day around the city. Our
vision statement is to provide food in a quick a pleasant form.

1.3 Long term objectives and goals

 we will expand our business will try to improve our service further

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  In this case, we will provide a new opportunity specially for female staff because we
have a family environment in our cafeteria and we will maintain our services and
environment as well as taking care of customer’s comforts and preferences.
 Long term goals may include increase daily or monthly sale, boosting customer
satisfaction or launching a new menu items.
 Expanding the café to multiple locations and different towns in city.
 Food quality.
 Consistency in taste.
 In SDK there is lots of hotel and places where they serve fast food but the quality is
not good enough to make customer satisfied and the prices are also very high so we
going to take this as an opportunity for us to make quality products in cheap prices
and also a sitting area where people can enjoy with their friends and family.
 If we face a problem of instability in future so, we have a backup of financial capital
to overcome instability in our business.
 In CSR we provide a social responsibility do not waste water, clean, healthy, fresh
and smoke free environment for our customers.

1.4 Location of Business

Canal road near chief residential Sadiq Abad
We have start a business on main canal road and there are 3 societies are link on that road
so, we have a great opportunity to start a new café business in this market and also we
have no direct competitors there.

1.5 Unique Selling Proposition(USP)

Customized order with our own chicken with suitable prices

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 Chapter 2
MARKETING PLAN
We provide the customized and good quality food and also provide live kitchen service
to our customers. We have only one competitors (Subway), but they don’t provide
services in our city. Subway is a big and Expensive brand. Everyone could not afford
Subway. So we provide food according to customers’ needs and wants in lower prices.
Also we have female staff and separate sitting area for females and families.

2.1 Target Market/ Segmentation

We are targeting middle income - high income families, couple's, individuals. We select
these classes because they are most capable to afford our food.
While managed demographic segmentation, we segmented people on the basis of:

 Age (All the age groups)

 Income (high to middle)
 Gender (Both Male and female)

2.2 Marketing Mix

Marketing Mix defined as a set of actions or strategy that company uses to build up its
brand or products in the market.

1) Product/Service
2) Price
3) Promotion
4) Place

2.3 Product/Services

Basically, we provide services to our customers according to their needs and wants. We
provide customized food to customers.

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 We provide different kinds of Fast food like:

1. Sandwiches

1.1. Veg
1.2. Non veg
2. Burger.
2.1. Zinger burger.
2.2. Chicken patty Burger
3. Shawarma
3.1. Simple Shawarma
3.2. Cheese Shawarma
3.3. Feast roll
4. Fries
4.1. Simple
4.2. Loaded
Besides all these food items we are also provided peaceful environment and comfortable
sitting area. So people can easily enjoy their food.

2.4 Price

Our Target markets are middle income and high-income segments. Prices start from 150
to 200 for any event. When a customer needs customized food, then the price varies
changes according to the customer’s order.

Item Price

Sandwich 200-300

Burger 300-500

Shawarma 150-300

Fries 50-200

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 Table 2.1 Item Price

2.5 Promotion

In the stage of our business we will use:

 Social media pages

 Word of mouth
 Pamphlets

2.6 Tools of promotion

 Advertising
 Public relations
 Direct marketing

2.7 Place/Distribution

The last portion is the location/place. At initial stage we will work in Sadiqabad.
Canal road, near chief residential, sadiqabad.

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 Chapter 3
SWOT Analysis

3.1 Strength
 Customized order.
 Pocket friendly.

 Menu innovation.
3.2 Weakness
 Health concerns.
 Negative public perception.
 Lack of investment.

3.3 Opportunity

 Healthy menu option.

 Environment sustainability.
 Technology integration.

3.4 Threats
 Risk and economic challenges.
 Changing consumer preferences.
 Health and obesity concern.

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 Chapter 4
PEST Analysis

4.1 Political Factors

 Government regulations on food safety and labeling impact fast food restaurants.
 Tax policies and minimum wage laws affect the cost structure and profitability of
fast food establishments.
 Health and nutrition policies influence menu options and marketing strategies of
fast food restaurants.

4.2 Economic Factors

 Economic conditions and consumer purchasing power influence the demand for
fast food.
 Exchange rates may impact the cost of imported ingredients for international fast
food chains.
 Inflation rates affect the pricing strategies and profitability of fast food
restaurants.

4.3 Social Factors

 Changing lifestyles and busy schedules contribute to the growth of fast food
consumption.
 Health consciousness and dietary trends influence consumer preferences for
healthier fast food options.
 Cultural diversity and preferences for different cuisines influence the menu
offerings of fast food restaurants.

4.4 Technological Factors

 Advancements in automation and robotics impact the efficiency and operations of
fast food establishments.

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 Online ordering systems and delivery apps have transformed the way fast food is
ordered and consumed.
 Digital marketing and social media platforms play a significant role in promoting
fast food brands and engaging with customers.

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 Chapter 5
Porter’s Five Forces Model

5.1 The threat of entries - LOW

There are no specific and complex regulations. Everyone can cook even if they are not
skilled and qualified cooks/chefs. Dark-Kitchens do not require high capital investments.

5.2 The power of suppliers - LOW-MILD (in potential)

Going dark alongside the domination of takeaway services lowers the potential power of
suppliers to use restaurant branding for price and quality as means of pressure.
The rise of new food suppliers, direct supply chains, Farm-To-Table services also lowers
the power of suppliers.
The food-tech industry and the rise of new meat / protein substitutes alongside new
technological development in food production that might be considered healthier, thus
preferable by consumers, might raise the power of food tech suppliers.
The threat of forwarding integration to the industry becomes more realistic. Suppliers
might decide to integrate to the new distribution channels consumers favor (Takeaway)
rather than open a restaurant.

5.3 The power of buyers - LOW-MILD

What will be the bargaining power of diners in the age of Takeaway dominion over the
foodservice industry?! There are many buyers, the switching cost does not seem to
change for a higher level, and price sensitivity would stay as high as nowadays.
We might witness a growing pressure of buyers on the foodservice companies and
delivery companies to a high-quality, food quality, and taste.
The threat of backward integration becomes more realistic because of low entry barriers
and the ability to level up the home cooking skills, thus providing local food services and
the emergence of local private chefs.

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5.4 The threat of Substitutes - MILD (potentially)

We can consider the restaurant industry's substitutes as Home-Cooking and Private-chefs

services. These two trends are growing alongside the growth of the Takeaways. The
more culture changes, prices change, and food quality does not satisfy the customers'
tastes and preferences, the more people tend to grow and cook their foods.

5.5 The rivalry among industry's competitors – HIGH

The restaurant industry is reshaping and reinventing itself. Existing restaurants struggle
with maintaining their prestige and competitive advantage. Contemporary trends, like
Black Kitchens, compromise the industry order and structure and make it harder to
sustain for established restaurants, street-restaurants.
The industry's structure acts like a monopolistic competition, whereas players compete
on their unique service features. The industry's growth is evident so is the profitability of
the players.
The exit barriers are also low, thus making the industry more attractive for new, small,
local, specialized competitors.

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Chapter 6
HR Plan

We just focus on these three elements at the beginning of the Business:

 Resource Planning
 Organizational Design and Development
 Training and Development

6.1 Resource Planning

Once the business goals are set, we four partners will run this business. When business
will grow we will involve people who will carry them out. So, we will focus on the right
people in the right roles at the right time

6.2 Organizational Design and Development

 Our HR Plan, with its whole-company overview can ensure that the creation of
new systems and processes in one area are likely to have an impact on other related
areas.
 The HR professional will put forward people-based strategies to guarantee the
consistency of the alterations across the organization.
 To create structures and processes that increase trust, motivation and commitment
in the workforce, enabling better problem solving by confronting and managing
problems through worker enablement and co-operation.

6.3 Training and Development

 Training and development are guaranteed to be needed as part of the strategic

growth process.
 We will hired a well-trained and skilled staff for our café.

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 HR will have allowed to a key influencer in the business, they will solicit ideas,
suggestions and feedback from both management and employees about both input and
execution of strategic.

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 Chapter 7
Financial Plan

7.1 Initial cost

Estimated category Estimated cost(PKR)

Advance Payment For Place 100,000

Furniture 250,000
Raw Material for Cooking 20,000
Packaging 10,000
Staff Uniform 15,000
Air Conditioner (2 units) 200,000
Fans (6 units) 30,000
Pamphlets Printing 20,000
License and Permits 100,000
Kitchen Stationary 200,000
Electricity and Gas Meter Installation 40,000
Advertisement 20,000

Total 1005,000
Table 7.1 Initial Cost

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7.2 Income Statement

Amount(PKR) 2022
Revenue
Sales 10,000
Other Income 5000
Total Revenue 10,500
Cost of Goods sold
Food and Beverage Cost 60,000
Packaging Cost 10,000
Other cost 5000
Total CGS 75,000
Gross Profit 30,000
Operating Expense
Selling Expense 15,000
Administrative Expense 10,000
Depreciation and Amortization 5000
Total Operating Expense 30,000
Operating income 0
Non-Operating income
Interest Income 1000
Other Income 2000
Total Non-Operating Income 3000
Net Income 3000
Table 7.2 Income Statement

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7.3 Balance Sheet

Assets Liabilities and Equity

Current Asset Current Liabilities
Cash and cash 10,000 Account payable 20,000
equivalent
Account 25,000 Account expense 15,000
receivable
Inventory 30,000
Total Current Liabilities 35,000
Total Current Asset 65,000
Long term Liabilities
Long term Debt 50,000
Total Long term 50,000
Liabilities
Total Liabilities 85,000
Long term Asset
Property Plant 50,000
Equipment
Other Long Term Asset 15,000
Total Long term Asset 65,000
Equity
Stakeholders equity
Common stock 25,000
Retained earnings 20,000
Total Stakeholders 45,000
Equity
Total Equity 45,000
Total Asset 130,000 Total Liabilities and 130,000
Equity

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 Table 7.3 Balance Sheet

7.4 Cash Flow Statement

Cash Flow From Operating Activities

Net Income 3000
Adjustment To Reconcile Net Income To Net Cash
Provided By Operating Activities
Depreciation And Amortization 5000

Increase In Account Receivable (-25,000)

Increase In Inventory (-10,000)
Decrease In Account Payable 5000
Increase In Actual Expense 0
Net Cash Provided By Operating Activities 13000
Cash Flow From Investing Activities
Purchase Of Property Plant And Equipment (-50,000)
Net Cash Used In Investing Activities (-50,000)
Cash Flow From Financing Activities
Insurance Of Common Stock 25,000
Payment Of Dividend 0
Net Cash Providing By Financing Activities 25,000
Net Increase In Cash And Cash Equivalents 18,000
Cash And Cash Equivalents, Beginning Of The Year 10,000
Cash And Cash Equivalents, End Of The Year 28,000
Table 7.4 Cash Flow Statement

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