Operational plan
My business goal is to serve fresh food each day to international people, students and business owners in Terrace while ensuring high quality and authenticity in ingredients. For the long term success of my business, we will use eco friendly containers . My aim is to serve best food to individuals at affordable price.
Key performance indicators
To measure the performance of my business, i will look into the feedback from the customers. Also, for how long a customer continues to have tiffin-service from us, will indicate better business position in market. lastly, if i will able to serve 20 clients regularly as per my estimation from the financials, it will show my business is running smoothly.
key actions for day to day success
1. Food preparation- Every day ,we start by getting fresh ingredients ready. It is important to make sure everything is fresh so that food tastes great. Then, the meals are cooked carefully ,following traditional recipes, so the quality stay the same every time.
2. Order handling- When customers send us their orders on WhatsApp or by phone call we respond quickly to confirm them . This way everyone knows their food is being prepared ,there is no any confusion to customers.
3.Packaging – Once the food is ready , we pack it into eco friendly boxes. These boxes are not only good for environment but they also keep the food warm until it reaches the customer.
4 Customer service – Regular feedback , quality checks and prompt complaint resolution to ensure satisfaction.
5.Delivery and pickup -We organize deliveries to make sure everyone gets their food on time .If customers prefer to pick up their meals, we make it easy for them by having a set place and time for pickup.
Implementation plan
| Task | Month |
|---|---|
| Source ingredients from reliable suppliers | Ongoing |
| Finalize menu and pricing strategy | April 28 |
| Set up WhatsApp and Instagram order system | April 29 |
| Arrange eco-friendly packaging materials | April 30 |
| Market business through social media | April 25 |
| Start taking pre-orders | May 5 |
| Begin first batch of deliveries | May 15 |
| Evaluate customer feedback and adjust accordingly | Ongoing |
| Order and track inventory regularly | May 1 |
| create inventory tracking system | May 10 |
| Reassess inventory levels after first month of operation | June 1 |
| Monitor packaging stock and reorder as needed | June 5 |