BUSINESS CONTINUITY PLAN (BCP)

ASSIGNMENT

Submitted by: Cazeeta Mascarenhas

2217018
MCA 1st Year
The Waffle Hut
Where every bite is a smile!"

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Vision
Our vision for the next decade is to expand our presence and become a
nationwide chain of waffle stores, recognized for our commitment to quality,
innovation, and exceptional customer service. We see ourselves as the leading
provider of delicious, handcrafted waffles and a go-to destination for anyone
looking for a fun and satisfying meal. We are dedicated to continuously
improving and evolving our menu, while staying true to our core values of
fresh ingredients and a warm, welcoming atmosphere."

Mission
Our mission is to provide a unique and memorable waffle experience by
delivering consistently delicious waffles, made with the freshest ingredients,
and served in a warm and welcoming environment. We strive to be a
community gathering place where people come together to create memories,
enjoy good food and have fun.

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 LEADRERSHIP QUALITIES

 Communication skills: The ability to clearly and effectively communicate

with employees and customers is crucial in any business setting.

 Problem solving: Leaders should be able to identify and solve problems

quickly and efficiently.

 Decision-making: Good leaders are able to make informed and well-

thought-out decisions.

 Flexibility: The restaurant industry can be fast-paced and unpredictable,

so leaders should be able to adapt to changing situations.

 Emotional intelligence: Leaders who are able to understand and manage

their own emotions and those of their employees are more likely to create
a positive work environment.

 Time management: Leaders need to be able to prioritize tasks and

manage their time effectively in order to ensure that the restaurant runs
smoothly.

 Customer service: Leaders should be able to set a positive example for

employees in regards to providing excellent customer service.

 Passion for the industry: Leaders who are passionate about the restaurant
industry and the food they serve are more likely to create a successful and
enjoyable work environment for their employees.

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 INNOVATION
 Customizable waffles: Offer customers the ability to choose from a variety of
toppings and sauces to create their own unique waffle creation.

 Mobile ordering: Implement a mobile ordering system to make it easier for

customers to place takeout orders from their phones.

 Eco-friendly packaging: Offer eco-friendly packaging options, such as

biodegradable containers, to reduce the store's impact on the environment.

 Healthy options: Offer healthier waffle options, such as gluten-free or plant-

based alternatives, to appeal to a wider customer base.

 Interactive experience: Create an interactive experience for customers, such as

a waffle bar where they can make their own waffles using various toppings
and ingredients.

 Waffle desserts: Offer unique waffle-based desserts, such as waffle ice cream
sundaes or waffle-based milkshakes, to expand the store's menu offerings.

 Delivery services: Partner with delivery services, such as Zomato or Swiggy,

to expand the store's reach and make it easier for customers to enjoy the store's
offerings from the comfort of their own homes.

 Limited-time offers: Offer limited-time waffle creations, such as seasonal

waffle flavors, to keep customers coming back to try new and exciting
offerings.

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 MY ACHIEVEMENT

 Establishing a successful business: Opening a waffle shop and making it

successful is a significant accomplishment in itself.

 Building a loyal customer base: Developing a customer base that frequently

visits the waffle shop and recommends it to others is a sign of success.

 Offering unique and creative menu items: Creating waffle combinations that
are unique and appealing to customers is a significant accomplishment.

 Expanding the business: Opening multiple locations or expanding the

business in other ways, such as adding catering services, is a sign of success.

 Receiving positive reviews and recognition: Receiving positive reviews from

customers and receiving recognition from local or national organizations,
such as food critics or magazines, is an achievement.

 Creating a positive working environment: Creating a positive and supportive

work environment for employees is an important accomplishment for a
waffle shop owner.

 Achieving financial stability: Maintaining a profitable business and achieving

financial stability is a significant accomplishment for any business owner.

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 MY CONTRIBUTION

 Supporting local suppliers: By using locally sourced ingredients and supplies,

the waffle shop owner can support local businesses and contribute to the
local economy.
 MARKET SURVEY
 Donating to charity: The waffle shop owner can donate a portion of the
profits
Waffleorstore
organize charity events
comprises to support
of several various charitable
components organizations.
that enable them to
operate successfully. These components involve everything from
 Providing job opportunities: By creating job opportunities, the waffle shop
purchasing
owner and
can help preparing
support waffles to serving
local employment them and
and contribute to thecleaning
local up
after customers. Service represents one component of Waffle store
economy.
operations, and one of its tasks is to serve waffles to customers.
Preparation
 Hosting represents
community events:another
The wafflecomponent, andhost
shop owner can it community
involves the
creation
events ofasthe
such waffles or
fundraisers served.
charityThe manager
events, or owner
which bring oftogether
people a Waffleand
foster
store aoversees
sense of community.
these various components to ensure successful
operation.
 Offering healthy options: By offering healthier waffle options and promoting
healthy eating habits, the waffle shop owner can contribute to public health
and wellness.

 Going green: By implementing environmentally friendly practices, such as

using biodegradable packaging, the waffle shop owner can help reduce their
carbon footprint and promote sustainable living.

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  SWOT ANALYSIS

• Expansion into new markets

• Unique menu offerings
• High-quality ingredients
• Popular breakfast food
• Potential for menu expansion
• Strong brand recognition
• Development of a lunch menu
• Offering catering services
• Adding online ordering and delivery
options
• Increasing brand exposure through
marketing and advertising

• Limited menu offerings

• Growing competition in the breakfast
• Dependence on breakfast traffic
industry
• High food cost
• Changing consumer preferences
• Competition from established breakfast
• Economic downturns
restaurants
• Increase in food and labour costs.
• Limited geographic presence
• Food safety concerns and regulations.

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HOW CRITICAL THINKING CAN BE APPLIED?

• Menu Development: Analyze customer preferences and market trends to

create a menu that appeals to customers and sets the waffle store apart from
its competitors.

• Cost Analysis: Use critical thinking to evaluate the cost of ingredients,

labor, and overhead to determine the most efficient and profitable pricing
structure for menu items.

• Marketing Strategy: Analyze the target market and develop a marketing

strategy that effectively reaches and appeals to the target audience.

• Employee Management: Use critical thinking to evaluate employee

performance and develop training programs to improve overall staff
effectiveness.

• Customer Service: Analyze customer feedback to identify areas for

improvement in customer service and implement changes to enhance the
customer experience.

• Operations Improvement: Continuously evaluate the waffle store's

operations to identify areas for improvement and implement changes to
increase efficiency and profitability.

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 WHAT ARE THE VARIOUS LAWS OF
EFFECTUATION?
 Bird in Hand Principle:

The "Bird in Hand" principle is a part of the Laws of Effectuation and refers
to the idea that entrepreneurs should focus on using the resources they have at
hand to create value, rather than waiting for the perfect opportunity or solution
to emerge. This principle encourages entrepreneurs to work with what they
have, rather than waiting for everything to be perfect or all the answers to be
found. By leveraging their existing resources and skills, entrepreneurs can
quickly create value and build momentum, allowing them to make progress
and adapt to changing circumstances as they arise. The "Bird in Hand"
principle is an important part of effectual thinking and can help entrepreneurs
turn their ideas into successful ventures.

 Affordable Loss Principle:

The Affordable Loss Principle is a part of the Laws of Effectuation and refers
to the idea that entrepreneurs should focus on taking actions that have a
limited downside, or affordable loss, rather than trying to minimize risk. This
principle encourages entrepreneurs to focus on what they can afford to lose,
rather than what they stand to gain, and to take calculated risks that they can
manage. By taking actions with a limited downside, entrepreneurs can quickly
test their ideas, gain feedback, and make progress, even if their initial efforts
do not yield the desired results. The Affordable Loss Principle is an important
part of effectual thinking and helps entrepreneurs take bold actions while
minimizing their exposure to risk.

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 Crazy Quilt Principle:

The Crazy Quilt Principle is a part of the Laws of Effectuation and refers to
the idea that entrepreneurs should focus on creating value through the novel
combination of resources, rather than relying on a single, predetermined plan
or solution. This principle encourages entrepreneurs to be flexible, adaptive,
and open to new possibilities, and to embrace uncertainty as an opportunity
for creativity and innovation. The Crazy Quilt Principle is an important part of
effectual thinking and can help entrepreneurs create value by combining
resources in unexpected and innovative ways. By embracing the idea of the
Crazy Quilt, entrepreneurs can develop a more flexible and adaptive approach
to problem-solving and can be better equipped to navigate uncertainty and
find success in unpredictable and ever-changing environments.

 Lemonade Principle:

The Lemonade Principle is a part of the Laws of Effectuation and refers to the
idea that entrepreneurs should focus on making the best of a situation, even
when faced with unexpected challenges or difficulties. This principle
encourages entrepreneurs to see adversity as an opportunity to create
something new and valuable, rather than as an insurmountable obstacle. The
Lemonade Principle is an important part of effectual thinking and can help
entrepreneurs to be more resilient, resourceful, and innovative in the face of
adversity. By embracing this principle, entrepreneurs can turn lemons into
lemonade, turning difficult situations into valuable opportunities for growth
and success.

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 Pilot-in-the-Plane Principle:

The Pilot-in-the-Plane Principle is a part of the Laws of Effectuation and

refers to the idea that entrepreneurs should focus on learning by doing, rather
than relying solely on prior knowledge and planning. This principle
encourages entrepreneurs to engage in continuous experimentation and
adaptation, using each iteration to learn and improve. The Pilot-in-the-Plane
Principle is an important part of effectual thinking and can help entrepreneurs
develop a more agile and adaptive approach to problem-solving. By
embracing this principle, entrepreneurs can learn by doing, iterating quickly,
and adapting to changing circumstances, increasing their chances of success.

 SKILLS

 Cooking and baking skills: Knowledge of making various types of waffles,

using different ingredients and recipes.

 Customer service skills: Ability to interact with customers, understand their

requirements and provide them with a pleasant experience.

 Financial management skills: Ability to manage finances, including

inventory control, ordering supplies, and budgeting.

 Team management skills: Ability to lead and motivate a team, delegate

tasks, and ensure good communication.

 Adaptability: Ability to adapt to changes in the business and the industry

and implement new ideas to improve the store's operations.

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  Marketing skills: Ability to promote the business and attract new customers
through advertising, social media and other marketing channels.

 Organizational skills: Ability to manage time effectively, plan and prioritize

tasks, and maintain a clean and organized work environment.

 Food safety knowledge: Understanding of food safety regulations and the

importance of following food safety procedures.

PROBLEM DESIGN
 A unique selling proposition (USP) is a distinctive feature or characteristic
that sets a product or service apart from its competitors. It is a statement that
clearly defines what makes a company's offerings unique and differentiates it
from others in the market. A strong USP can help a business stand out in a
crowded market and attract potential customers.
For a waffle store, a USP could be:
 Using locally sourced, organic ingredients to create unique and high-quality
waffles.
 Offering a wide variety of customizable waffle toppings, including fresh
fruits, syrups, and sauces.
 Incorporating creative and innovative waffle recipes to stand out from other
waffle stores.
 Providing exceptional customer service and creating a welcoming and friendly
atmosphere in the store.
 Utilizing eco-friendly packaging and implementing sustainability practices to
appeal to environmentally conscious customers.

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 Food Security Issues and Challenges
Food security refers to the availability and access to safe and nutritious
food. In a waffle store, some of the challenges and issues related to food
security may include:

 Problems:

 Supply chain disruptions: Unpredictable disruptions in the supply chain

can affect the availability of raw materials and ingredients needed to
produce waffles.

 Food safety concerns: Ensuring the safety of food is essential in a food

service business. Adequate food handling and storage practices must be in
place to prevent contamination and food-borne illness.

 Affordability: Providing affordable and accessible food options for all

customers can be a challenge. Balancing the cost of ingredients and
maintaining profitability while ensuring food security can be difficult.

 Food waste: Minimizing food waste is important for both food security and
sustainability. Strategies such as portion control, menu planning, and
reducing overproduction can help reduce food waste in a waffle store.

 Seasonal fluctuations: The availability of ingredients can vary with the

seasons, which can impact food security and the menu offerings of a waffle
store.

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 Marketing Challenges faced.
Here are some of the common marketing challenges faced by waffle stores
Solutions:
and their potential solutions:
 Sourcing ingredients from reliable suppliers: By sourcing ingredients
 Competition: Waffle stores
from reliable suppliers, you often face intense
can ensure that you competition
have a constant from supply
other of
similar businesses,
high-quality both within
ingredients for yourtheir local market
waffles. You shouldand from
also national
consider and sourcing
international
locally grown chains. To overcome
ingredients whenever thispossible
challenge, wafflethe
to reduce stores
riskshould
of foodfocus
on differentiating themselves from their competitors by offering unique
contamination.
menu items, high-quality ingredients, and exceptional customer service.
 Implementing food safety protocols: To prevent food contamination, it's
 Brand
importantAwareness: Establishing
to implement strict food brand awareness
safety protocolsisin a critical challenge
your waffle store.for
many waffle
This can stores,
include particularly
regular sanitationfor of
new businesses.
equipment, To overcome
proper storage and this
challenge,
handling of waffle stores can
ingredients, andengage in targeted
providing trainingadvertising
for your staff andonsocial
food media
safety
campaigns, host events and promotions, and build relationships with local
best practices.
communities to raise awareness of their brand.
 Monitoring food waste: To ensure that you're making the most of your
 Limited
ingredientsBudget: Many
and not waffle
wasting stores
food, youhave
shouldlimited budgets
regularly for marketing
monitor food waste
and advertising,
in your making
waffle store. By itreducing
challenging
foodtowaste,
reachyoua large
can audience.
ensure thatToyou have
overcome this challenge,
enough ingredients waffle
on hand stores
to meet can leverage
customer demand. low-cost marketing
strategies such as community partnerships, word-of-mouth referrals, and
influencer
Storing food properly: Proper storage of ingredients and finished products
marketing.
is critical to maintain their quality and prevent food spoilage. This includes
 Lack
usingof Online Presence: In today's
temperature-controlled storage digital age,rotating
facilities, havingstockan online presence
to ensure that
isolder
critical forare
items anyused
business. Waffle
first, and storeslabelling
properly that lackfoodan online
productspresence
with may
struggle
expirationto reach
dates.potential customers and build their brand. To overcome
this challenge, waffle stores can create a website, launch social media
accounts,
Building and resilience
engageinto supply
in online chains: To ensure food security in the
advertising.
long-term, it's important to build resilience into your supply chains. This can
 Attracting Repeat Customers:
include diversifying your suppliers, Waffle stores in
investing face
new thetechnology
challenge of and
attracting
equipment, repeat customers,
and building particularlywith
relationships in markets with a high
other businesses in level of
the food
competition. To overcome
industry to share resourcesthisandchallenge,
knowledge. waffle stores can offer loyalty
programs, create a memorable customer experience, and use customer
feedback to continuously improve their offerings.

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INNOVATIONS
Here are some prototypes that a waffle store could consider:

 Menu Prototype: A menu prototype would allow the waffle store to test
different menu items and ingredients to see what customers prefer. This
could be done through taste tests, surveys, or focus groups.

 Concept Prototype: A concept prototype would allow the waffle store to

test the overall concept and atmosphere of the store, including the layout,
décor, and customer service. This could be done through pop-up events,
mock stores, or customer feedback sessions.

 Technology Prototype: A technology prototype would allow the waffle

store to test the use of technology in the store, including ordering systems,
kitchen equipment, and customer engagement tools. This could be done
through trial runs with employees or selected customers.

 Marketing Prototype: A marketing prototype would allow the waffle

store to test different marketing and advertising strategies to see what
resonates with customers. This could be done through targeted advertising
campaigns, social media marketing, or influencer partnerships.

 Supply Chain Prototype: A supply chain prototype would allow the

waffle store to test the sourcing, storage, and distribution of ingredients to
ensure that they can consistently meet customer demand. This could be
done through trial runs with suppliers and logistics partners.

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