Operating Plan

Objective:

To establish and operate a successful Sri Lankan seafood fusion stall in the farmers market in Terrace, BC, providing customers with high-quality, flavorful seafood dish that blend traditional Sri Lankan recipes with popular Canadian seafood preferences.

Goals:

  • Establish Brand Presence: Build brand awareness and establish a strong presence in the local community as a go-to destination for unique seafood dining experiences.
  • Customer Satisfaction: Ensure high levels of customer satisfaction by providing exceptional service, delicious food, and a welcoming atmosphere.
  • Revenue Generation: Achieve consistent revenue growth by maximizing sales during farmer’s market days and expanding online delivery services.
  • Operational Efficiency: Streamline operations to improve efficiency, reduce waste, and maximize profitability.
  • Employee Development: Provide ongoing training and development opportunities to empower employees and enhance their skills and performance.
  • Sustainability: Source ingredients responsibly and implement eco-friendly practices to minimize environmental impact.

Preparation and Planning: May 2024 – April 2027

May 2024 – April 2025:

  • Develop Recipes, Menu Offerings, and Pricing Strategies (May – June 2024):
  • Research and develop a diverse menu featuring Sri Lankan seafood fusion dishes.
  • Determine pricing strategies that balance profitability with affordability for customers.
  • Procure Necessary Equipment, Ingredients, and Packaging Materials (July – August 2024):
  • Identify suppliers for high-quality seafood, spices, and other ingredients.
  • Purchase kitchen equipment, packaging materials, and delivery supplies.
  • Obtain Required Permits and Licenses (September – October 2024):
  • Apply for business licenses, food handling permits, and any other required certifications.
  • Ensure compliance with local health and safety regulations.

Launch and Initial Operations: May 2024 (Ongoing)

May 2024 – April 2025:

  • Launch the Business and Start Accepting Orders (May 2024):
  • Officially launch the food booth at the farmers market on Saturdays from 7 am to 1 pm.
  • Begin accepting orders for delivery services throughout the week.
  • Establish Operating Hours and Delivery/Pick-Up Options (May – June 2024):
  • Set operating hours for the food booth and delivery services, ensuring consistency and reliability for customers.
  • Offer both delivery and pick-up options to accommodate different preferences.
  • Monitor and Adjust Operations (Ongoing):
  • Regularly assess customer feedback and demand to make necessary adjustments to menu offerings, pricing, and operations.
  • Maintain flexibility to adapt to changing market conditions and customer preferences.

Marketing and Promotion: Ongoing

May 2024 – April 2027:

  • Implement Marketing Strategies (Ongoing):
  • Utilize social media marketing platforms (Facebook, Instagram, etc.) to showcase menu offerings, promote specials, and engage with customers.
  • Invest in local advertising through flyers, posters, and community events to increase brand visibility.
  • Encourage word-of-mouth referrals through excellent service and quality food.
  • Offer Promotions and Discounts (Ongoing):
  • Launch promotions and discounts to incentivize repeat business and attract new customers.
  • Create loyalty programs or referral incentives to reward loyal customers and encourage them to spread the word.

Equipment

Cooking equipment

  1. Gas stove
  2. Steal spoon
  3. Knife
  4. Chopping boards
  5. Oven.
  6. Pots, pans, and cooking utensils

Packaging

  1. To go containers
  2. Plastics utensils

Storage

  1. Commercial refrigerators and freezers for storing fresh seafood, produce, and other perishable ingredients.
  2. Shelving units or storage racks for organizing dry goods, spices, and non-perishable items.
  3. Food storage containers in various sizes for storing prepared dishes, leftovers, and ingredients.
  4. Ingredient bins or bulk food storage containers for storing large quantities of staple ingredients.
  5. Labeling supplies such as food labels and markers for date coding and inventory management.
  6. Proper storage containers for allergen-free or dietary-restricted ingredients to prevent cross-contamination.

Safety Equipment:

1.    First aid kit with basic medical supplies for addressing minor injuries or accidents.

2.    Fire extinguishers and fire suppression systems for kitchen safety.

3.    Non-slip mats or floor coverings to prevent slips and falls in the kitchen area. 4.    Personal protective equipment (PPE) such as gloves, aprons, and hairnets for food handling and preparation.

5.    Handwashing stations with soap, hand sanitizer, and disposable towels for maintaining hygiene standards.

6.    Food thermometers for monitoring cooking temperatures and ensuring food safety.

7.    Cleaning supplies such as sanitizing wipes, disinfectants, and kitchen degreasers for maintaining a clean and sanitary work