OPERATIONAL PLAN
Business Goal
My business goal at my juice counter is to provide fresh healthy and delicious juices by maintaining quality hygiene and customer satisfaction. I aim to provide great service and fresh quality products while keeping the business profitable and running smoothly across my counters.
Key Performance Indicators
To measure my performance in business, I will focus on KPIs to ensure growth and smooth operations. I plan to serve 150 customers daily by expecting 80% positive feedback by maintaining a good relationship with them and for the return visit. To keep the service fast I will ensure to serve 90% of my customers in 5 minutes. Also, the low inventory turnover rate is an indicator of my overall business health where I carefully handle the inventory for maintaining fresh ingredients in stock and to reduce food wastage. Based on my financial plan, I expect to earn &12780 monthly from malls and supermarkets sales and in summer $51120 through farmers market stalls and special events. These KPIs will guide the business towards my goal. By the end of year 2 increasing daily customers from 150 to 200 will show that my business is running successfully.
Day-to-day activities and roles
Ingredients Preparation: For ensuring the quality and freshness, the fresh fruits and the necessary ingredients will be stored and prepared daily.
Health and Safety: For health and safety reasons, refrigerators, blenders, juicers, and other equipment will be cleaned, sanitized and inspected every day.
Processing Orders and Payments: In addition to making juice for customers, I will manage their orders and payments.
Customer Engagement: I will communicate with my customers to make sure they are happy, for maintaining relationships, and encourage them to repeat the visits.
Inventory management: I will buy products from local farmers, to support the community and retailers. I will make sure to buy in quantity during seasonal promotions to get the best price.
Waste Management: To avoid food wastage, working with farmers to turn fruit waste into fertilizer. Another plan is to donate near expired fruits to food banks. Additionally, I will check with the local farmers to transform leftover fruits into animal feed.
Key actions for achieving my goals.
Seasonal drinks: Creating new and delicious seasonal drink combinations, to ensure there is always something new for my customers to enjoy.
Skill development: I will continuously work on myself to improve my preparation and customer service skills to ensure efficiency and satisfaction
Customer feedback: Regularly asking to provide customer feedback to improve my service and to encourage repeat visit.
Supplier relationship: Strengthening ties with local farmers to ensure a steady supply of fresh, quality ingredients.
IMPLEMENTATION PLAN
