1. 1
A BUSINESS PROPOSAL
ON
FAST FOOD CAFE
“​OpenLunch​”
Prepared by:
Isma Pokharel
Mohan Sagar Moktan
Anup Rai
Prerana Shakya

2. 2
Acknowledgement
We would like to express our grateful thanks to Mr. Ramesh Bajracharya, professor of SOMTU
for assigning us with a task of report writing and at the same time providing us a proper
guidelines, valuable suggestions and constant inspiration to improve our report.
We would like to acknowledge all our friends and public respondents who have actively
participated during survey, helping us in the market analysis purpose and also other known and
unknown personalities who have directly or indirectly assisted to bring our report in this form
and format.
At the end, we wish to avail ourselves for this opportunity, express sense of gratitude and love to
our friends and respected professor for their continuous support, strength and encouragement.
MBA IT, 1​st​
Batch
Group B
Isma Pokharel
Mohan Sagar Moktan
Anup Rai
Prerana Shakya

3. 3
Abstract
In today’s context fast food business is regarded as one of the most popular business venture
with immense opportunity. Yet, concerns about health issue and busy schedule is the challenge.
This OpenLunch business proposal shall meet the ongoing challenge that currently fast food
restaurant in Nepal are facing. OpenLunch is a privately held fast food restaurant with prime
objective to provide comparatively hygienic food to people at an affordable price. With scientific
market survey on eating habit and and current status of fast food restaurant, OpenLunch aims to
be the leading fast food outlet and expanding beyond.
The outlet of OpenLunch will initially be established at Baluwatar area targeting mainly office
worker and students as well as local people further more extending branches different cities of
Nepal. With the help of market research, strategic planning on operation, marketing and pricing,
we shall overcome the hurdle of today’s fast food challenge. Our goal is to become the
best-loved and most competitive fast food chain in Nepal with leading brands across all major
market sectors. We strive to ensure the continued happiness of our customers, staff and
shareholders, and to benefit our communities.
We believe in delivering innovation consistently, market insights and leadership in the areas of
service excellence and professional management, we are committed to providing the public with
fast food services which are healthy, delicious, value for money and impeccably safe.

4. 4
Table of Content
1. Introduction
1.1 Background:
1.2 Objectives
1.3 Mission
1.4 Methodology
1.5 Ownership/ Shareholders
1.6 Products and Services
1.6.1 Product Description
2. Operational Plan
2.1 Location and Facilities
2.2 Human Resource Plan
2.3 Business Operation
2.4 Supply Management
2.5 Waste Management
2.6 Inventory Policy
3. Marketing Strategy
3.1 Target Market
3.2 Pricing Strategy
3.3 Promotional Strategies
4. Financial Planning
5. SWOT Analysis
5.1 Strength
5.2 Weakness
5.3 Opportunities
5.4 Threats
6. Feasibility Study
7. Conclusion

5. 5

6. 6
1. Introduction
1.1 Background:
The world is moving fast, people are getting busier every day. Now people have no longer time
to sit and wait hours for preparing meal. Despite busy schedule people has to eat, which lead to
the concept of ready cooked food for sale. Along with the economic growth, people started to
spend more and buy more as the economy boomed and a culture of consumerism bloomed. As a
result of this new desire to have it all, both members of the household began to work outside the
home. Eating out, which had previously been considered a luxury, became a common
occurrence, and then a necessity. Workers, and working families, needed quick service and
inexpensive food for both lunch and dinner. This need is what drove the phenomenal success of
the early fast food giants, which catered to the family on the go (Franklin A. Jacobs).Fast food
became an easy option for a busy family, as is the case for many families today.
However, despite the ease, the fast food has come under the criticism concerning negative effect
on health. With the aim of complying with busy schedule and health concern, OpenLunch is a
fast food outlet opened to fulfill these requirements. OpenLunch will provide a combination of
excellent food at value pricing, with fun packaging and atmosphere. OpenLunch is the answer to
an increasing demand for hygienic fast food.
1.2 Objectives
The main objective of OpenLunch is to establish successful and most competitive fast food chain
in Nepal with leading brands across all major market sectors by providing comparatively
hygienic food to people at an affordable price. We also aim to deliver consistent innovations,
market insights and leadership in the areas of service excellence and professional management,
we are committed to providing the public with fast food services which are healthy, delicious,
value for money and impeccably safe.
1.3 Mission
Our Mission is to provide a unique and relaxing eating experience – similar to at home. We will
strive to achieve this goal by:
• Providing menu items incorporating quality ingredients at reasonable prices, and
• We will be mindful of the well-being of our customers and staff– treating each and
every one with dignity and respect – just like we would at our own home.

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• We strive to ensure the continued happiness of our staff providing them a consistent
motivation by giving some incentives and rewards for their work. This will ultimately
benefits our company leading it to the peak of excellence.
1.4 Methodology
To initiate any kind of business it is essential to formulate a strategy on how to run/operate your
business. Effective planning and analysis of market is a key factor which guides us to take proper
business decisions and give us an ability to know what an organization should do to achieve its
objective to survive in a competitive market.
We have used the questionnaire methodology for market analysis. We have distributed the
questionnaire containing total 11 questions among 40 peoples around Baluwatar area. Our major
objective for carrying out this survey is to analyze the market size (i.e. competitiveness),
perception of customers toward existing fast food restaurant, their capability to pay for food,
their choices of food and extra services they expect from fast food restaurant.
Some difficulties we faced during research procedure were lack of cooperation and people’s
hesitation to share information.
Below is the figure of the questionnaire:
Figure 1: Questionnaire for Market Analysis

8. 8
​Result from questionnaire:
Analyzing data collected from questionnaire survey about the trend, among 40 respondent, 60%
preferred to visit regular places where as 25% preferred new place over regular.
Similarly, participant with the age between 21-30 years preferred visiting fast food restaurant
regularly whereas respondent with age above 40 years rarely visits fast food restaurant.
The data shows that younger people are more conscious about taste of food rather quality and
hygiene. They uses fast food service on regular basis, prefers new trends and tastes. Unlike
young people, older people, with age above 30 gives more priorities on hygiene compare to taste
and trend of food.
50% respondents’ focus required on Environment and Service time. They want clean and sound
environment, whether the staff behavior is welcoming or not.75% of the respondent thinks that
existing fast foods are less hygienic and price is not reasonable.
While interviewing the owner of existing fast food restaurants we found out that there is very
high profit in fast food restaurant if managed properly. Restaurant seems to focus on ambience
rather than other aspect of the restaurant. While some concerns about the food quality and
pricing. We found out restaurant spending high amount of their expenses in maintaining, rent and
keeping employee. We found out that restaurant has very high price targeting high standard
people. Whereas there are very few restaurant that focus on average people.
1.5 Ownership/ Shareholders
OpenLunch is a privately held restaurant. It will be registered as a Limited company under PAN
regulation of Nepal Government and is to be opened in a joint ownership of Isma Pokharel,
Prerana Shakya, Mohan Sagar Moktan and Anup Rai, initially investing on the startup. Later the
shares of the company will be distributed to the employees to motivate them and developing the
sense of ownership. We believe in mutual understanding between owners and employees.
1.6 Products and Services
OpenLunch focuses on hygienic foods and sophisticated eating environment with the facility of
fast service and Wi-Fi.
1.6.1 Product Description
OpenLunch will provide the best of the menu around the Kathmandu. Our primary focus is to
provide hygienic lunch food items that consumer can enjoy away from home as they can easily
carry and enjoy it at any place. Below are the food items and the categories that will be served at
OpenLunch:

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Food Items:
Breakfast
• Sandwich with Egg (boiled/omelet/fried) plus
drink (milk/tea/coffee/fresh fruit juice)
• Nut Butter, Banana and Toast plus drink
• Fresh fruits with yogurt plus drink.
• Muffins with Egg (boiled/omelet/fried) plus
drink
• Porridge/Oatmeal with yogurt and fresh fruits
plus drink
Lunch/Dinner
• Rice, grilled (chicken/fish/pork), steamed veggies
(Spinach, beans/broccoli, carrot) plus drink
• Rice, crunchy(chicken/fish), boiled veggies
(Spinach, beans/broccoli, carrot) plus drink
• Rice, fried/baked mushroom and Mashed potatoes,
Boiled veggies (spinach, beans/broccoli, carrot)
plus drink
• Pasta with cheese (chicken/sausage) for non-veg
and (Chickpeas, mushroom and beans) for veg plus
drink
Snacks
• Pizza (Cheese, Veg, Chicken, Mushroom, Mixed)
• Mo : Mo (Veg, Buff, Chicken)
• Burger (Veg, Chicken)
• Kathi Rolls (Veg, Egg, Chicken/Buff)
• Chow Mein (Veg, Chicken, Buff, Mixed)

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Other services:
• Great customer service
• Clean environment.
• Strategic promotion offers
• Wi-Fi
• Mobile charging service

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2. Operational Plan
2.1 Location and Facilities
OpenLunch locations will range in size from 50 – 70 meter square and will seat from 15 – 25
guests. Our location will be on the larger end of this range. We will equip the outlet with modern
furniture and aim for cleanliness and an open feeling.
The space selection will be chosen based upon the following criteria:
• Community size: minimum of people within a radius of 8 kilometers.
• Large number of office and colleges
• Easy access
• Large percentage of teenagers in the community
All of these qualities are consistent with OpenLunch goal of providing a top quality fast food
experience. We want "word-of-mouth" to be our best form of marketing, where our customers
value our brand as something exciting and cannot wait to tell their friends and neighbors.
2.2 Human Resource Plan
OpenLunch is a partnership business with four people: Mohan Sagar Moktan, Anup Rai, Prerana
Shakya and Isma Pokharel as well as some employees inside it. They will be working together
side by side as the executive manager of the OpenLunch. The business will run with full
cooperation and information sharing between the owners and the hired staffs as well. There is no
distinct power distribution and job separation between the owners of this company. Full
transparency will be maintained between owners regarding any kinds of actions and decisions
made by them.
The salaries of the owners and employees are not specified since the company is run under their
investment and loan, and they are liable for all the profit or loss the company makes.
The details of the employees that OpenLunch will hire initially are given in the table below:
Employee
Post/No.
Monthly
Salary
Job Description Qualification/Experience
Restaurant
Manager
(1)
• Rs.
20,000
• Share
dividend
• Recruiting, training and supervising
staff
• Agreeing and managing budgets
• Planning menus
• Handling customer enquiries and
complaints
Minimum 8 years of work
experience in relevant field.
Bachelor degree in hotel
management. Must be able to
conduct job description.

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• Ordering supplies
• Problem solving
• Preparing and presenting staffing/sales
reports
• Keeping statistical and financial records
Floor
Manager
(1)
Rs. 12,000 • Managing floor operation
• Training staffs
• Preparing schedule/routine
• Customer service
• Handing sales entry
2 years of work experience in
relevant field with
intermediate degree and good
communication skill.
Head
Chef(1)
Rs. 15,000 • Handling the preparation of the pre
listed food and items
• Preparing menu
• Executing price
• Managing kitchen
• Preparing food routine
5 years of work experience in
related field with creativity.
Must be able to prepare
menus and execute it.
Assistant
Chef (1)
Rs. 9,000 • Assisting and helping Head Cook on
preparation of food
• Managing kitchen in the absence of
Head Chef
• Managing orders
• Training kitchen staffs
3 years of work experience in
related field.
Kitchen
Helper (2)
Rs. 7,500 • Helping chefs for preparing foods
• Performing kitchen duties (cleaning
utensils, chopping vegetables, etc.)
2 years of work experience in
relevant field.
Server (3) Rs. 8000 • Serve customer
• Floor management
• Payment entry
• Managing floor settings (Cleaning,
organizing, etc.)
At least 1 years of experience
Cleaner (1) Rs. 7,000 Cleaning No experience needed
Table 1: Personnel plan for OpenLunch
10% service charge is distributed between owner and employees in the ratio of 40% - 60%.
Other incentives are provided to the employees as per company’s rule.

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Figure 5: Hierarchical Chart of Human Resource Planning
2.3 Business Operation
What is OpenLunch?
OpenLunch is a new innovative fast food outlet which full fill today’s need of fast service with
hygienic food. Using the concept of home cooked lunch, we serve people with lunch sets with
different varieties. Our outlet provides clean and fun ambience. We open every day and serve
quality food with variety.
OpenLunch Service Schedule:
The restaurant will be open every day with hours as follows:
Sunday 7:00 am – 10:00 pm
Monday 7:00 am – 9:00 pm
Tuesday 7:00 am – 9:00 pm
Wednesday 7:00 am – 9:00 pm
Thursday 7:00 am – 9:00 pm
Friday 7:00 am – 10:00 pm
Saturday 10:00 am – 10:00 pm

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2.4 Supply Management
Supply management is one of most crucial part of the fast-food business. Proper supply
management plays great role in the success of the restaurant. Open Lunch shall implement the
most effective procedure of supply management using vendor. Open lunch shall recognize,
negotiate and choose the vendor of high standard. For different kinds of products different kinds
of supply management is undertaken.
A. Fruits and Vegetables
At just about few kilometers from the Open Lunch's location, there is a fruits and vegetable
wholesale market in near Baluwatar. It has now become the alternative for the biggest fruits and
vegetable market in the city which it at Kalimati. Among the wholesaler we will choose the most
effective one to supply for our fast food.
Our vendor shall deliver the order requested by the kitchen. We shall have bank transection at
the end of the month for all the delivery.
B. Dairy Products
DDC will be the primary ​supplier of all the dairy product which is located in Lainchaur. All
kinds of dairy products like ice-cream, butter, cheese, yogurt as per required.
C. Other Miscellaneous Food Materials
OpenLunch will purchase other food materials like canned goods, bread and cereal foods,
condiments, dry fruits etc. from Bhatbhateni Supermarket store in Naxal, Kathmandu in
wholesale.
2.5 Waste Management
The fast food restaurants are the main sector that produces maximum amount of wastage,
whether it is compostable or non-compostable. The production of waste from restaurants is
obvious but managing and reducing the waste is the major challenge for any restaurant.
OpenLunch’s focuses on waste reduction and waste management by utilizing the existing waste
in the best possible way. We have planned to achieve this by doing the following actions:
Motivate an individual employee to be responsible for Managing the Garbage
OpenLunch will carry-out different activities to motivate and educate every concerned
employees (Kitchen staffs and cleaners) of restaurant about monitoring, storage and recycling of
waste products as they are familiar with the amount of wastage produce daily from kitchen. So it
will become easy to manage the waste.

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Restaurant Waste Audit – Monitoring and Analysis of Garbage
Monitoring and analyzing the garbage and preparing an audit/record regarding its quantity will
be helpful for managing the waste.
Identifying Quantity of Different Types of Waste
Identification of waste products, whether it is decomposable, non-decomposable or recyclable
will be the best action that will help us to categorize the waste, and then utilizing it all in a best
possible way. OpenLunch will supply decomposable wastage to local recycler where they can
produce compost manure, and utilize it in an agricultural field.
2.6 Inventory Policy
OpenLunch’s policy is to minimize the amount of inventory as far as possible. Initially, all kinds
of products will be purchased in small quantities. The in-flow of customers and their demand of
different kinds of products during the evaluation and testing period of three months will be
analyzed and the future need for inventory of goods will be anticipated. The inventory policy of
OpenLunch is closely comparable to JIT (Just-In-Time) inventory technique.
We will also install advanced storage facility in our restaurant to preserve food for long time
without any degradation. Similarly, we will make a policy of day to day purchase order to
minimize waste and increase the quality of food.
The basic ground that supports this inventory policy of OpenLunch is the close proximity of its
suppliers. All of its suppliers for all kinds of products including preserved goods and fresh
groceries are located within the radius of 2 kilometers from the facility location of OpenLunch
groceries. OpenLunch will purchase the products in quantities just enough to save the
transportation cost.

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3. Marketing Strategy
Our strategy is based on serving our markets well. We will start our first outlet as a "market
tester" that could become a model of the expanding number of outlets in the future.
Concentration will be on maintaining quality and establishing a strong identity in the local
market.
To succeed in this business we must make the following market strategies:
• Create a unique, innovative, entertaining menu that will differentiate us from the rest
of the competition.
• Control costs at all times, and implement a conservative approach to growth policy.
• Sell the products that are of the highest quality, as well as keeping the customers
happy with all of our product categories.
• Provide 100% satisfaction to our customers and maintaining the level of excellent
services among other competitors.
• Encourage the two most important values in fast food business: brand and image, as
these two ingredients are a couple of main drivers in marketing communications.
• Promote good values of company culture and business philosophy.
3.1 Target Market
Since our service is mainly targeted for the office people and students, we are currently looking
at several possible sites in Baluwatar area. Baluwatar is a ward (4) in the north-east of
Kathmandu, Nepal.
Baluwatar is mainly an upscale residential area with schools, shopping complex and small street
shops, but also the prime minister’s official residence, some government offices, Nepal Rastra
Bank, the Russian Embassy and the office of Volunteer Service and Support Nepal (VSSN) are
located here.
A Nepal Army's Para Special Forces Battalion (Bhairab Dal) and Air Wing, TU Teaching
Hospital, Nepal Police Headquarters and the home of the former King Gyanendra and the current
Presidential Palace are in the vicinity. There are some schools such as Meridian International
School, Shivpuri Secondary School and many others.

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3.2 Pricing Strategy
Price is another factor that plays crucial role in the business and our fast food is no exception.
Customer flow, company’s profit, company’s growth, company’s decline and eventually
company’s long term sustainability all depends on the price of the product. Any bad decision on
the pricing strategy might be the downfall of the whole company. Understanding all these factor
pricing strategy requires detailed study and research. During our survey, we found out that most
of the fast food restaurant using cost-plus pricing strategy rather than value based pricing
strategy. Cost-plus strategy is a simple strategy where company calculates its total cost i.e
product cost, fixed cost, overhead cost etc. We also found out , several fast food restaurant are
pricing their food product in comparison with other fast food restaurant without any detailed
research on targeted customer expenditure pattern and capability and also not using any kind of
pricing strategy. Whereas fast food restaurant using simple cost-plus strategy are adding
unreasonable amount of price over their total cost neglecting the factor of value pricing.
We on the other hand will be using simple cost-plus strategy and also considering other factor
like customer expenditure capability, raw material fluctuation, and also cost effective raw
material purchase without compromising on the quality of the raw material. We will also
consider value pricing strategy to make our price more robust. After analyzing our survey on the
cost of raw material, existing fast food restaurant’s price, fixed cost and other overhead cost we
will be able to price our product at 15% less than the average price of existing fast food
restaurants. Furthermore on the long run we will be using data analysis technique to make our
price more effective and rational. We will be considering the value of our food and consider if
customer are willing to pay more, and we will also be considering other pricing strategies like
bundle pricing, customary pricing and penetration pricing underlying the simple method of
cost-plus pricing strategy.
During market analysis, we have collected the data regarding spending capacity of each
individual can spend for a snack or a light lunch. On the basis of this analysis, we have set
generic and reasonable price in each food item that an individual can afford. Our food pricing
will be handled by our head chef and the restaurant manager .
The form of simple cost- plus pricing is given below where we find out the price of each food
product.

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fig: Menu pricing form
Total cost of each product is determined using simple pricing form and price of each food
product is later revised with profit margin, cost-plus strategy, value pricing and other pricing
strategy.

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3.3 Promotional Strategies
Organisations spend huge amount of their capital in the promotion of their business and product.
New business like ours requires promotion and publicity to attract customer. Initially, at this
stage we have planned to use cheapest and most effective marketing or promotional tactics to
increase customer awareness of OpenLunch.
1. Grand opening promotion
The grand opening promotional event will serve as an opportunity for inviting the
customers, showing off what you’ve accomplished and building the relationships
necessary for the business. ​So, in grand opening event of OpenLunch, we have
planned to provide 5% discount offer in every food items to our customers.
2. Brochures/Flyers
We have planned to print out brochures/flyers for making customers known about the
products and service that OpenLunch will going to provide.
3. Social Media: Facebook and Instagram
The social media is becoming the best platform for carrying out promotional activities
as it is the fastest way to flow the information to public. So, we have chosen
Facebook and Instagram, highly popular online social media for the publicity of
OpenLunch.
4. Happy hour
We will be introducing happy hour policy to attract more customer during lazy
hour,when customer can enjoy happy hour meal in discounted price of 20%
5. Membership card:
We will also promote membership card to our interested customer. Customer can be
the member of our outlet after paying certain amount and could rejoice discounts on
food and beverages during their membership period.
6. Food Fest:
We will be organising food fest regularly introducing new food item, and providing
discounts.

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4. Financial Planning
Financial Planning is a crucial factor for the success and longevity of the restaurants. Poor
financial planning is known to be one of the most common killers of new businesses. Here are
some things that we need to include in our financial planning to ensure success:
• Cover all your bases and ensure that you have cash flow to see to daily and monthly
costs.
• Consider your options before investing in equipment, property and other assets.
• Approach the hiring of staff with care.
• Include the marketing of your new restaurant in your financial planning etc.
Before establishing our service, we did market research and separate the amount into different
headings.
Startup Cost Estimation
Kitchen and Fixture Rs 8,00,000
Furniture Interior and computers Rs 3,00,000
Legal Rs. 50,000
Rent (Per month) Rs. 48,000
Salary (Per month) Rs.1,02,000
Packaging and Stationery Rs. 1,00,000
Contingencies Rs. 1,00,000
Total Start-up Expenses Rs 15,00,000
Table 2: Start-up Expenses
Sustainability and Investment Return:
We have analyzed the existing market and customer’s choices and then have made a relevant
strategy for starting up the business with an aim to gain a lot of profit. But it is obvious that at the
starting phase it might not be possible to achieve what we have actually thought of. We may
have to face many operational difficulties and losses and sometimes a little profits as well at
beginning. So, despite of this situation, whether company can sustain in the market or not, what
will be the sustainability plan of the company could be the biggest query. So as a sustainability
plan we have reserved certain amount of money as a backup solution for the worst case. And also
we can run our company for 2 years without any profit or unexpected loss.

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Investment Return Estimation
Average estimated daily sales= 50,000
Total monthly sales = 15,00,000
Estimated raw material cost=10,45,000
Management cost= 1,05,000
Fixed cost= 1,00 ,000
Estimated Miscellaneous cost= 75,000
Estimated Total Cost= 13,25,000
Estimated Total net profit = Total sales revenue - Total cost
= 1,75,000
we will be saving 40 % of profit in expansion of the business and other will be distributed to the
shareholder quarterly.
Estimated expansion savings=40%of 1,75,000=70,000
Estimated profit distribution= 1,05,000
Estimated investment return time = Total investment / distributed profit= 2 years along with
expansion fund.
Exclusive of value added tax.

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5. SWOT Analysis
SWOT analysis is a valuable step in firm’s situational analysis. It shows the strength, weakness,
opportunities and threats of our fast food restaurant OpenLunch. It is a very simple process that
can offer powerful insight into the potential and critical issues affecting a venture.
5.1 Strength
• Innovative range of foods under a roof
• Hygienic food and quick service
• Sound financial situation
• Comparatively reasonable price
5.2 Weakness
• Cannot serve food outside the location
• No branches at the initial phase
• Low marketing Budget
5.3 Opportunities
• Location : Multiple numbers of big and small organizations, schools and households
• Easy access : Easy access for people and supply
• Health factor : More health conscious people
• Existing food outlets : Existence of high priced fine dining restaurant
• Service and Taste : Excellence service and taste
5.4 Threats
• Negative publicity arises as a new entrance
• High competition from other competitors
• Increasing price of ingredients used in fast food

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6. ​Feasibility
The feasibility study is an evaluation and analysis of the project’s potential of success,
which is based on extensive investigation and research to support the process of
decision making.
It is an ability to complete a project successfully, taking into account technical,
scheduling, legal, economic and other feasibility factors.
1. Technical Feasibility - The technical feasibility assessment focused on gaining
an understanding of present technical resources of the organization and their
applicability to the expected needs of the proposed project. In OpenLunch we
have planned to install a computer system for maintaining a database to store
the data related to our daily activities (Inventory Records, Cashflow Records
etc.). Since all the owners of OpenLunch have technical knowledge, use of
computer system will not be the issue. So, OpenLunch is technically feasible.
2. Economic Feasibility - The purpose of the economic feasibility assessment is to
determine the positive benefits to the organization that the proposed project will
provide. It includes quantification and identification of all the benefits expected.
This assessment typically involves cost and benefits analysis. We have
estimated all required financial expenses needed for the startup of OpenLunch
and analysed that our business can probably make higher profit than the cost in
future. So, we can consider OpenLunch to be economically feasible.
3. Legal Feasibility - Legal feasibility measures the legal implications and ethical
considerations that business have to follow before starting any project.
OpenLunch have taken permission from the Industry ministry to establish our
business by accepting the legal written provisions. We have also followed the
rules regarded to social media.
4. Operational Feasibility​- Operational feasibility measures of how well a
proposed project solves the customer’s needs, expectations and how it satisfies
the requirements identified in the market analysis phase. OpenLunch have tried
to consider each and every expectation of customers regarding fast service,
hygienic food and other services. So, OpenLunch is operationally feasible.
5. Scheduling Feasibility​- It is an estimation of how long the project takes time to
complete and if it can be completed in a given time period then project is said to
be scheduled, hence feasible. We have targeted to finish our task to establish
our OpenLunch within three months.

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7. Conclusion
Despite the fact, today’s fast food are battling criticism over the health issues, fast food business
is flourishing. People being busy, both husband and wife working, and increase in the income
has created the culture of outdoor eating. Thus fast food business has immense opportunity.
Grasping the opportunity, minimizing the criticism and creating food variety is today’s fast food
greatest challenge. Considering all these factors and analyzing the sample we collected, we have
an idea of innovative fast food chain i.e OpenLunch. With innovative hygienic food menu,
variety considering people’s taste along with meeting people’s busy schedule and reasonable
price, Open lunch will change the trend of existing fast food.
OpenLunch first outlet will be Baluwatar, targeting office workers, students and local. From the
survey we found there is chance that we can invite maximum number of people as our
customers. From financial perspective, since we are not taking loans and we are investing on our
own, it is feasible. The partnership between owners and employees maintain the equal power
distribution between all that leads the better relationship between owner and employees.
Legally, we are not against the rules and regulations of the country. We are going to provide our
service following the terms and conditions.

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