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Saavedra Business Plan

This document discusses opening a street food business with 2k cash. Street food has grown popular in recent decades as a more affordable dining option offering cuisine from around the world. Starting a street food business requires relatively low investment without a brick-and-mortar location, allowing one to start small and scale up. Knowledge of food safety and hygiene is important for street food vendors to reduce foodborne illness, though other factors also influence practices. Regulations for street food vary place to place.

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France Pilapil
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18 views

Saavedra Business Plan

This document discusses opening a street food business with 2k cash. Street food has grown popular in recent decades as a more affordable dining option offering cuisine from around the world. Starting a street food business requires relatively low investment without a brick-and-mortar location, allowing one to start small and scale up. Knowledge of food safety and hygiene is important for street food vendors to reduce foodborne illness, though other factors also influence practices. Regulations for street food vary place to place.

Uploaded by

France Pilapil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Republic of the Philippines

ZAMBOANGA PENINSULA POLYTECHNIC STATE UNIVERSITY


Region IX, Zamboanga Peninsula
R.T. Lim Boulevard, Baliwasan, Zamboanga City

BUSINESS PLAN
TLE 5
BTVTED 2G

Situation: Given you have 2k cash in your hand make a simple business proposal or you have at
present business, upgrade your business.

Once seen as a source of convenience or a passing phase in the affections of Millennials,


street food businesses have soared in popularity in the last decade. Now worth an impressive
£1.2 billion, street food has become a favourite of all generations, and for good reason. Street
food offers restaurant-quality food at more affordable prices.
Gone are the days where street food consisted of simple burgers and hot dogs. Street food
businesses now offer a huge variety of cuisine from around the world, as well as British classics
that we all know and love.
This culinary diversity is one of the reasons why street food has become a great option
for those looking to open their own food business. A street food business allows you to play to
your culinary strengths, focus on food that you are passionate about or focus on niche or
untapped markets.
Compared to other culinary businesses, setting up a street food business requires a
relatively low investment. The absence of a bricks-and-mortar establishment will also result in
lower overhead costs. You also have the opportunity to start small and scale up your equipment
and menu as your business grows.
Setting up a street food business also does not require you to have any specialist
knowledge or training. You simply need a flair for business, a strong commitment level and the
ability to create great food.
There are a variety of ways you can run a street food business.
Service stand out competitors:
Competitive advantage is a popular concept in the strategies management literature.
According to Barney (1991), there is an instance of competitive advantage when competitors do
or use the same value creating strategy as another firm. Besanko, Dranove, and Shamley (2000)
also submit that a firm gains competitive advantage when it reaps profits higher than the average
profits that firms in the same market earn. A competitive advantage is, thus, an instance where a
firm can gain certain benefits, enabling it to attract more customers and to increase its profit than
other firms (competitors) in the same industry. For a firm to reap more profits for a longer time,
its competitive advantage must be sustained. According to Barney (1991), there is a case of
sustained competitive advantage where competitors, both current and future, use the same value
creating strategy and reap the benefits of the strategy that is being used by a firm.
TARGET MARKET DEMOGRAPHIC

Street food vending is a thriving business, especially in the developing countries, and it is
one of the most common business practices globally, as it generates income in many of the low-
income households [1]. Street food vendors are estimated to feed more than 50% of the urban
population in developing countries [2]. However, street vended foods may be a source of many
foodborne pathogens and illnesses if not regulated or properly handled. For example, in South
Africa, there is no uniformity on the regulations for informal trading, which includes street food
vending [3]. Knowledge of safe food handling and hygiene is vital for street food vending as it
may reduce foodborne infections [4]. However, knowledge alone may not always lead to desired
food hygiene practices, as other factors such as water resources, socio-demographics and cultural
practices play a role as well [5,6].
Observed food handling practices in Nigeria show that nearly 47.6% of the street food
vendors have poor hygiene practices as they serve food with bare hands, for example [7]. This
practice has been similarly reported in Ghana, where almost two-thirds of street food vendors
used their bare hands to serve food [8]. Most of the street vendors also have poor sanitary
practices as they do not have immediate access to water. For example, 72% of street food
vendors bought water from water vendors and the remaining minority (28%) obtained water
from available taps nearby Thus, water challenges could result in street food vendors
recycling water for either hand washing or dish washing [7]. Notably, the context of safe food
handling practices is shaped by a number of factors that include vending experiences, personal
hygiene, cultural characteristics, availability of resources and the vending environment. For
example, lack of running water, poor sanitary conditions, as well as improper food handing have
been associated with food borne illnesses such as diarrhoea, vomiting, abdominal cramps and
nausea [10].
Regulation of this industry is not well established within South African municipalities,
although street food vending needs to be monitored and controlled for the purpose of health and
safety of the consumers. Thus, this study was conducted to investigate the level of knowledge,
self-reported and observed practices regarding food safety, and to describe the environmental
context that affects food handling practices of street food vendors in an urban South African
municipality. The findings from this study may immensely contribute to the design of health-
promotion programmes, targeting safe food handling practices in street food vending.

PROFIT
The present study confirmed the findings which were collected by using primary data
through schedule, observation and direct communication with the respondent. From the study, it
can be found out that most of the street food vendors are male and sell fast food like momo, roll,
chowmien, chat etc. and are permanent in nature. Very few are mobile vendors. The maximum of
the vendors at the time of establishment of their business had an installation expenses between
the range of rupees 10,000 to 20,000 and most of them used their savings and borrow from bank
as their source of capital (Pappeswari, & Rajalakshmi, 2014). From the study none of them are
aware of the Act passed by the government. They should be made aware regarding the act which
protects the interest of the vendors. Most of the vendors have strongly agreed that their current
business gives them a regular source of income with very less amount of investment to start
vending and all of them have enter this vocation as an entrepreneur and not as an ancestral, they
have also added that it is easy to handle (Malasan, 2019). Again, majority of them have strongly
agreed that lack of employment opportunities have forced them to choose street food business.
Based on the primary data it can be found that they spent 5000 to 10000 rupees per
monthly and in return they earn 10,000 or sometimes 10000-20000 per month as their income.
The income raises high during festive seasons. They also try to combat their competition by
maintaining proper hygiene factors viz. keeping the area clean, treat their customer with good
behavior and sometimes providing the regular customer at certain low price with good quality
(Gadaga, Ntsike & Ntuli, 2014). Also, they try to add new food items.
The mobile van vendor has tried an innovative idea to sell the food in a van and as a
result succeeded in attracting more customers. Some of the problems can also be seen viz.
harassment by police official, uncertainty of income, unnecessary strikes, rainfall damages goods
and artificial flood affects vending, competition from co- vendors and new entrants, long hours
of work without rest, customer’s misbehaviour, absence of shades to protect from various
weather condition, pollution and increase traffic, road widening project (Njaya, 2014). There is a
need for proper collaboration with the local government by providing training, infrastructure and
legislation so that the problems associated with them can be minimized.
AIJIN O. SAVEDRA HEINTJIE MARBA
Student Instructor TLE 5

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