# Project Work in Entrepreneurship

## BUSINESS PLAN

## Student's Profile
- Name: [Your Name]
- Class: [Your Class]
- Roll Number: [Your Roll Number]
- School/Institution: [Your School/Institution]

## Index
1. Acknowledgement
2. Certificate
3. Executive Summary
4. Business Plan-Description
5. Product Introduction and Reason for Choice
6. Expected Demand and Target Group
7. Company Profile Page
8. Business Venture
9. Production Plan
10. Operational Plan
11. Organisational Plan
12. Marketing Plan
13. Branding, Features, and USP
14. Packaging
15. Labelling and Quality Mark
16. IPR
17. Place Mix
18. Price Mix
19. Promotion-Title Page
20. Advertising
21. Sales Promotion
22. Public Relations
23. Financial Plan
24. Cost: Fixed Cost, Variable Cost, and Start-up Cost
25. Total Funds Required
26. Sources of Finance
27. Break Even Point
28. Income Statement
29. Risk Types and Mitigation
30. Appendix
31. Bibliography

## Acknowledgement
I would like to express my deepest gratitude to my [Teacher/Professor/Mentor], [Name], for their
invaluable guidance and support throughout this project. I would also like to thank my family
and friends for their encouragement and understanding. Lastly, my gratitude extends to everyone
who contributed directly or indirectly to the completion of this project.

## Certificate
This is to certify that [Your Name], a student of [Your Class] at [Your School/Institution], has
successfully completed the project work titled "Go Green on Wheels" under the guidance of
[Teacher's Name]. This project is submitted in partial fulfillment of the requirements for the
course in Entrepreneurship.

## Executive Summary
"Go Green on Wheels" is an eco-friendly food van aimed at providing healthy, organic, and
locally sourced food options in India. The venture focuses on sustainability, reducing
environmental impact, and promoting a green lifestyle. The business will cater to health-
conscious consumers and environmentally aware individuals, offering a diverse menu of plant-
based, organic meals and beverages.

## Business Plan-Description
### Meaning
A business plan is a formal document outlining the goals, strategies, target market, and financial
forecasts of a business.

### Importance
- Provides a roadmap for business operations
- Attracts investors and funding
- Helps in strategic planning and decision making
- Measures progress and performance

### Need
A business plan is essential for guiding the business, securing funding, and ensuring sustainable
growth.

## Product Introduction and Reason for Choice

"Go Green on Wheels" offers an array of organic, plant-based meals, snacks, and beverages. The
choice stems from the growing trend towards healthier eating and environmental sustainability.
Consumers are increasingly aware of the benefits of organic food and the need to reduce carbon
footprints.

## Expected Demand and Target Group

### Expected Demand
With the increasing awareness of health and environmental issues, there is a high demand for
organic and eco-friendly food options. The demand is expected to grow as more people adopt
healthier lifestyles.

### Target Group

- Health-conscious individuals
- Environmentally aware consumers
- Office workers
- Students
- Fitness enthusiasts

## Company Profile Page

### Introductory Profile
"Go Green on Wheels" is a start-up food van business committed to providing organic, eco-
friendly, and healthy food options. Our mission is to promote a sustainable lifestyle through
delicious and nutritious meals.

## Business Venture
Our business venture revolves around operating a food van that serves organic, plant-based
meals. The van will operate in busy urban areas, office districts, and at events, ensuring
maximum visibility and accessibility to our target market.

## Production Plan
Our production plan includes sourcing organic ingredients from local farms, preparing meals in a
central kitchen, and then serving them from the van. The menu will change seasonally to ensure
fresh and varied options.

## Operational Plan
### Daily Operations
- Purchase of fresh ingredients
- Meal preparation
- Quality control
- Daily sales operations from the van
- Waste management

### Location and Hours

The van will operate in high-traffic areas during lunch and dinner hours to maximize customer
reach.

## Organisational Plan
### Structure
- Owner/Manager: Oversees operations and business strategy
- Chef: Responsible for meal preparation
- Sales Staff: Manages customer service and sales from the van
- Logistics: Handles supply chain and inventory management

## Marketing Plan
### Market Research
Conduct surveys and research to understand customer preferences and market trends.

### Marketing Strategies

- Social media marketing
- Partnerships with local gyms and wellness centers
- Participation in community events and festivals

## Branding, Features, and USP

### Branding
The brand will focus on health, sustainability, and community.

### Features
- Organic and locally sourced ingredients
- Plant-based meals
- Eco-friendly packaging

### USP
Offering a convenient, eco-friendly, and healthy food option in urban areas.

## Packaging
We will use biodegradable and compostable packaging to reduce environmental impact.

## Labelling and Quality Mark

Labels will include information on ingredients, nutritional value, and organic certification.

## IPR (Intellectual Property Rights)

We will explore trademarking our brand name and logo to protect our identity.

## Place Mix
### Chosen Option
Mobile food van operating in various locations to reach a broader audience.

### Reason
Flexibility to move to high-traffic areas, reducing overhead costs compared to a fixed location.

## Price Mix
### Chosen Option
Competitive pricing with premium positioning due to the quality of ingredients and eco-friendly
approach.

### Reason
Attracts health-conscious consumers willing to pay a premium for quality and sustainability.

## Promotion-Title Page
### Advertising
Designing eye-catching advertisements showcasing our unique offerings and eco-friendly
mission.

## Sales Promotion
- Loyalty programs
- Discounts for repeat customers
- Special offers during events

## Public Relations
- Press releases
- Collaborations with influencers and local businesses
- Community engagement through workshops and events

## Financial Plan
### Cost: Fixed Cost, Variable Cost, and Start-up Cost
- **Fixed Costs:** Van purchase, kitchen equipment, licenses, and permits
- **Variable Costs:** Ingredients, packaging, fuel, labor
- **Start-up Costs:** Initial inventory, marketing, and branding expenses
## Total Funds Required
Estimated total funds required for initial setup and first six months of operation: ₹40,00,000

## Sources of Finance
- Personal savings
- Bank loans
- Crowdfunding
- Angel investors

## Break Even Point

### Definition
The break-even point is where total revenue equals total costs, resulting in neither profit nor loss.

### Assumptions
- Monthly fixed costs: ₹3,00,000
- Variable cost per meal: ₹150
- Average price per meal: ₹300

### Calculation
Break-even point = Fixed Costs / (Price per Meal - Variable Cost per Meal)
= ₹3,00,000 / (₹300 - ₹150)
= 2,000 meals per month

## Income Statement
### Monthly
- Revenue: ₹6,00,000
- Cost of Goods Sold: ₹3,00,000
- Gross Profit: ₹3,00,000
- Operating Expenses: ₹1,50,000
- Net Profit: ₹1,50,000

### Yearly
- Revenue: ₹72,00,000
- Cost of Goods Sold: ₹36,00,000
- Gross Profit: ₹36,00,000
- Operating Expenses: ₹18,00,000
- Net Profit: ₹18,00,000

## Risk Types and Mitigation

### Types of Risks
- Market risk
- Operational risk
- Financial risk
- Environmental risk

### Mitigation Strategies

- Diversifying menu options
- Maintaining strict quality control
- Securing adequate insurance
- Implementing eco-friendly practices

## Appendix
Include any additional information, charts, graphs, or supporting documents.
## Bibliography
List all the sources referenced in the project.

---

This business plan outlines a comprehensive approach to launching and operating "Go Green on
Wheels" in India, focusing on sustainability, health, and community engagement.