mu$hroom hou$e

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AREPORT ON

RESTAURANTofMUSHROOMRECIPES

FACULTY OF BUSINESS ADMINISTRATION

Submitted by:

Group Number Four

HOSSAIN, MOHAMMADNOOR (08-10188-1)

HOSSAIN, AFTAB (08-09855-1)

NASIF PATHAN ABDULLAH OMAR (08-09997-1)

FATEMA, MUNTAHA (08-10148-1)

Course: ENTREPRENEURSHIP DEVELOPMENT

Section: F

Submitted to:

SHABNAZ, SAMIA

Submitted on 27 February, 2011

AMERICANINTERNATIONALUNIVERSITY-BANGLADESH

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27 February, 2011

To,

Samia Shabnaz

Instructor of Entrepreneurship Development

American International University-Bangladesh

Dhaka-1213

Dear Madam,

You will be delighted to know that we have completed the report. The title of our report is

The mushroom production and mushroom recipes restaurant.

This report has helped us in gaining some knowledge, not only about the task of an

entrepreneur and entrepreneurship development, but also about the different types of

strategies and all about the mushroom & restaurant business. While collecting the

information, we have developed some skills, which we learnt throughout this

Entrepreneurship Development course.

We hope this report will meet the standards that you are expecting from us. All the group

members enjoyed working on this report. Thank you for giving us the opportunity to choose

a topic of our own choice.

Sincerely,

.. ..

Mohammad Noor Hossain Muntaha Fatema

....

Aftab Hossain Pathan Abdullah Omar Nasif

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EXECUTIVE

SUMMARY

In Dhaka city, restaurant business has become common but its demand is increasing day by

day with the increasing number of customer. Our business plan is to introduce an innovative

restaurant so Mu$hroom Hou$e - Restaurant of Mushroom recipes, unlike a typical

restaurant, will provide a unique combination of excellent food at value pricing with a fun

and entertaining atmosphere. As an entitle slogan of Healthy delicious mushroom recipes

House, our business idea is the answer to an increasing demand of restaurant in the city. The

public (1) wants value for everything that it purchases, (2) is not willing to accept anything

that does not meet its expectations, and (3) wants entertainment with its dining experience.

In today's highly competitive environment, it is becoming increasingly more difficult to

differentiate one restaurant concept from another. So our strategy is to do the restaurant

business in an innovative way by offering verities of mushroom item also including other

item with the change of time with low price. We will be serving top quality foods to our

customer. We will make two parts in the restaurant in the same floor. One will be the side of

music and in another side will be placed a big LCD television to enjoy live sports and

another programs. There will a magician event base once in a week to entertain the

customer. No other restaurant has tapped the market in this way. We believe that this feature

will ensure our success.

This restaurant business plan is prepared to obtain financing conditions. The financing is

required to begin work on the site selection, equipment purchases and other employee

compensation production cost etc.

We also have mentioned all about the mushroom. We mentioned the easy indoor production

process of Oyster mushroom. The overall strategies for the whole restaurant business have

been described. Our selection of innovative only mushroom recipes business idea just made

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to know people about the importance of mushroom and make the restaurant as much as

attractive in the restaurant industry also to be a successful restaurant enterprise.

TABLE OFCONTENTS

Subjects Page

Cover Sheet 1

Acknowledgement Letter 2

Executive Summary 3

Table of Contents

4

5

Introduction 6

Product or Service 7-9

Technology 10

Market Environment 11-12

Competition 13-14

Industry 15

Business Model 16

Marketing and Sales Strategy 17-19

Production/ Operating Requirements 20-24

Management and Personnel Requirements 25-26

Intellectual Property 27

Regulations/ Environmental Issues 28

Critical Risk Factors 29

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Bibliography 30

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Mu$hroom

Hou$e

INTRODUCTION

Mushroom is a large reproductive structure of edible fungi, which is the most popular

nutritious, delicious and medicinal vegetable in the world. It is now one of the promising

concepts in Bangladesh. Edible mushroom have high protein content and are an excellent

source of fibers, vitamins and some minerals. It can be an important dietary source of amino

acids.

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At present about 50000 spawn and 8-10 MT of fresh mushroom is producing daily in our

country. Producers are marketing mushroom in the super markets, shopping malls of different

district and cities even kacha bazaars also.

Most of these produced mushrooms are used by different restaurants in their food items as a

substitute. But none of the restaurants uses mushroom as main in all dishes. That is why

mushroom did not get that much popularity in our country, although it is treated as a very

popular vegetable throughout the world.

So we have decided to start a new restaurant business. There will be a specialty of this

restaurant. That is, all the food items of this restaurant will be made by Mushroom. The name

of our restaurant will be Mu$hroom Hou$e.

We will keep a close eye on sales and profit. If we are on target at the end of year 1, we will

look to expand to a second unit. To ensure break-even amount & reduction of cost we do not

collect mushrooms from the shops. To serve fresh, original taste of mushroom we will

produce mushrooms nearby our restaurant.

The climatic condition of Bangladesh is completely suitable for mushroom cultivation. It

does not require any cultivable land. It can grow in room by racking vertically. It requires

short time, little capital and easy technique for cultivation. The raw materials for mushroom

cultivation like sawdust, paddy straw, wheat straw, sugarcane baggage, waste paper, used

cotton, dervishes etc. are very cheap and available. Therefore it is completely organic and

eco-friendly.

PRODUCT OR SERVICE

The main product of our business is going to be Mushroom. We will produce it by own

self. And by using mushroom we will make mushroom recipes in the restaurant kitchen. As it

is a restaurant business so it provides both products and services. We are going to serve only

10 categories of mushroom food items in the begging year of the business. So customers can

fulfill their hunger according to their choice. For the convenience of customers we decided to

offer food items with the help of visual menu card. Product mix refers to the range of

different products offered for sale by a company. Nature of the product mix of a company

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has substantial bearing on the overall performance of the company. It affects the internal

operations of the company in matters such as manufacturing operations and costs. It also

affects customers' perception of the company and its products. We will offer following food

items as our products.

Product line: Product line means a set of related products sold by a single company.

Here mushroom is used as a main ingredient of all food items without drinks. So the product

mix is not applicable in case of our business. But in a one line we have many verities food

item. That is why we highlighted product line of this business

We will offer following food items as our products:

1. Mushroom Appetizers :

70- 100 taka

2. Mushroom Soup:

80-150 taka

3. Mushroom Kebab 4. Mushroom Biryani

60-120 taka 80- 150 taka

5. Mushroom Pizza 6. Mushroom pasta

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180-300 taka 120-220 taka

7. Mushroom Package:

80-120 taka

8. Mushroom Dessert: 9. Mushroom Tea & Coffee:

20-40 taka 12-50 taka

10.Drinks:

Pepsi, Mirinda, 7up, Mountain Dew and Mum mineral water.

Expunction of product line:

Primarily we are going to offer 10 categories of food but if we find this restaurant customer

required more items then we will expand our product line. We have a plan to upgrade our product

line by adding some more food items. Those are:

Mushroom pie

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Mushroom Ravioli

Mushroom Sandwich

Mushroom Salad

Mushroom Vegetable

TECHNOLOGY

As we are planning to start a restaurant business so we will use those technologies are essential to

cook & preserve mushroom food. Some common machinery is Burner, microwave, grill machines,

Refrigerator, Blender machine, Rice cooker. Toaster, microwave with pizza drawer etc.

Besides these we have to collect some more technological items like: air conditioners, lots of

energy saving bulbs etc.

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We will keep record of all the transactions. So we need computer to maintain a computer based

technology. We decided to allow all types of credit cards.

We have planned to provide a visual menu card to all of our customer so that they can select &

order foods easily.

Research and Development:

Research and development is very important for any business. So we also keep doing research so

that we can serve the food as earlier as possible. We have a plan to serve food within 7-10 minutes.

We are ready to continue any R & D process as our one of the goals is to gain customers

satisfaction our business. That is why we highlighted product line of this business

MARKETENVIRONMENT

The target market is all about the best suitable place where the product or service will be

shown off or will be distributed to the end users. Mushroom is the product which is not

consumed by every people. Limited number of people like to take mushrooms. Even people

of our country are not very much known about mushroom. The price of the mushrooms is

also high because limited number of company produces mushrooms. So concerning to this

we want to introduce mushroom related recipes to the target customers and for this our target

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customers will be in the area of Gulshan, Baridhara & Banani. Because most of the high

income level people live here and also lots of foreign embassies are situated here. Foreigners

usually like to take mushrooms in their foods.

In Bangladesh we dont have any full mushroom recipes related restaurants. So it is our big

opportunity to attract our target market so we will be able to gain as much as revenue from

the customers. By starting the mushroom restaurant for the very first time in these areas we

will also get first mover advantage. For these reasons we have selected these aristocratic

places for our mushroom restaurant. And our innovative restaurant business will help us to

draw and hold the target market.

For our restaurant we have projected 10 mushroom recipes. At the beginning every new

customer will take one or two mushroom recipes. If the customers demand increase day by

day then they will consume more recipes. This will be our good opportunity. But at first it is

not possible to sell more recipes because at the introduction level of a business the customer

is less in number. At that time every mushroom recipe sell will be counted as our opportunity

because consumer will be more reliable to our product.

We will also sale our produced mushrooms to the wholesalers and retailers. The main target

market for selling our produced mushrooms will be the super shop which is situated in

between Banani, Gulshan, Baridhara.

As our business is based on business to consumer market so every customer will be

welcomed in the restaurant. The location which has been chosen in that place most of the

high income people lives there. So our customer will be the high income level people,

educated people, corporate people, and business executives. The restaurant is all about

mushroom food which is 100% Halal so different cast of peoples are welcomed in our fine

dining restaurant. Under the beverage item we dont have any alcoholic items to sell, for that

age any ages people can be our customer.

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As the customers are educated in these areas so the waiters of the restaurant also will be

educated and will be able to talk in English and obviously they will nicely behave in manner

with their customers.

COMPETITION

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Competition is where two or more business organizations are competing with a similar

products or services for the purpose of gaining the profit. Now a days competition is one of

the big issues for any business. We will hardly find any product or service which not have

any competition with the other product or service. Some product or services still dont make

their way into the business market, some are ready to deploy their new innovative product

into the market, some are still thinking that will it be benefited if they launch a product which

is already exist in the market. So our business concept is to do a restaurant which already

exists in the market but in a new innovative way.

Mushroom is product which is also using in different restaurant. In our situation there are no

such direct competitors if we consider only mushroom recipes restaurant business. But

indirectly the other restaurants like Attrium, Dejavu, Abacus etc. in Banani, Gulshan andBaridhara can be our competitor. But when we are considering selling mushrooms directly to

the customer in that sense we have direct competitors. Some mushroom produced companies

such as Swapnil Traders, Proshika, The Food World, Shuleka B2B Etc. who are producing

mushrooms. They are our direct competitors when we are selling our produced mushrooms to

the customers. We are unique in one thing because there are no such restaurants in our

country that are only providing mushrooms in all of their foods. Some of the restaurants are

providing mushrooms in a limited number of foods. But in our restaurant mushroom will be

the main ingredients in all of the foods. It is the main core competencies of our restaurant

over the competitors.

There are some barriers by competitors may our restaurant business feel problem when we

want to enter into the mushroom restaurant business:

Other restaurants have variety of foods like desserts which we dont have.

Higher initial investment

Little bit slower in producing mushrooms which takes time but other are quickly in

time

We dont have self service

Our recipes only available when customers make order

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Whatever we are going to have some barriers in our restaurant business but we will entertain

our customers rather than serving foods. We will hire a magician in our restaurant in the

evening time. We will also make happy our customers by giving a rose on the leaving time.

This will be our unique way to cheer the customers.

Our concept is very innovative but the idea will be easily copied by other. The reason is that

we are doing restaurant business with only a specific food item which is mushroom. So any

one will make mushroom recipes restaurant without producing mushroom because

mushrooms are now available in the market. But our business is to produce mushroom by our

own which is beneficial for minimizing the recipes cost. So others are not going to get this

benefit. At last we will say that after observing one year of our business others will do

business but they will be beneficial like us.

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INDUSTR

Y

Restaurant based business are in the industry of restaurant. Under this restaurant industry the

business will be selling their produced foods. In the restaurant industry there are lots of

restaurants. The numbers of restaurants are high in Bangladesh especially in the urban areas.

The growth rate of restaurant is increasing day by day in this restaurant industry. So the

restaurant enterprise specially fits in the urban areas.

Based on the increasing urban population this business industry is going up with the

increasing demand of customer. So for these the supply chain is also increasing by the

demand of customers.

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BUSINESSMODEL

The business model of our business is at first to produce mushroom by own self in own area

and then make recipes with the produced mushrooms and sell it to the end users.

The business will generate revenue by selling the mushroom recipes directly to the customer

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MARKETING AND SALESSTRATEGY

The marketing strategy of the business is to involve own self in the production process for

producing mushroom and then directly sell it to the customer or by using it after making

some recipes will serve it to the customer. So it is clear that after producing mushroom we

will follow below two strategies to market our product.

1. Market the fresh or dried mushroom directly to the customers. (at own restaurant)

2. Make delicious recipes by adding value to the mushroom and serve it to the

customers. (at own restaurant)

Advertising strategy

Focusing on the unique aspect of the product theme (healthy, nutritious, delicious and

medicinal vegetable) and product line (all mushrooms recipe) we will follow the below

mentioned advertising ways for marketing:

Print media: Local newspapers and magazines.

Broadcast media: Radio stations.

Internet: Website (Facebook), direct e-mail.

Directories: Yellow pages.

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http://www.google.com/url?sa=t&source=web&cd=10&ved=0CEsQFjAJ&url=http%3A%2F%2Fyummydelicious.com%2F&rct=j&q=yummy%20food&ei=CG5lTbv4BNGXOu_qoZcG&usg=AFQjCNEDH7-jswsJ5CGc8B56t7tCALI5Pg&cad=rjahttp://www.google.com/url?sa=t&source=web&cd=10&ved=0CEsQFjAJ&url=http%3A%2F%2Fyummydelicious.com%2F&rct=j&q=yummy%20food&ei=CG5lTbv4BNGXOu_qoZcG&usg=AFQjCNEDH7-jswsJ5CGc8B56t7tCALI5Pg&cad=rja


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Under the marketing strategy with along advertising for this restaurant business we also have

to manage customer relationship to attract customers which is relationship marketing. It

involves developing and maintaining long-term relationships with customers, so that they

will keep coming back to the restaurant. To get feedback we will use paper questionnaire to

collect meaningful information from the customers. This information will help to understand

the customers desired demand. At the same time we will be able to fulfill their demand for

establishing long lasting customer relationship. And obviously good behavior from the

employees also will help to create good relationship with customers.

Sales strategy

Our sales plan is to establish and maintain position with our local customers. The strategy is

to build more customers in order to increase revenue. A sale in our restaurant business is

client service. We will focus on making all our customers happy with our food, service and

entertainment options. Our strategy in the restaurant is to have an experienced staff that

knows the food. We will train every new employee so they will fit in with mushrooms

restaurant concept, which is Delicious healthy food, innovative and knowledgeable service

in an outstanding atmosphere."

Partnership strategy

The restaurant wont be that much big so dont need to form any partnership. Although an

restaurant require a little bit high investment the owner of the business will alone invest the

whole capital.

Distribution strategy

The distribution strategy of the business is very easy and simple. Here the restaurant is going

to produce mushroom and make the recipes of mushroom to sell direct to the consumers. So,

as a producer this business will sell directly to the consumer without taking any help of

representatives, wholesalers or distributors. And at the same time, because of this benefit the

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business does not have to bear any distributional commissions and compensations. Under this

strategy the business can easily minimize their cost.

Channels of distribution consumer goods and service of the business is:

Producer Consumer (when selling direct)

Manufacturer Customer (when serving direct)

Pricing strategy

For our pricing strategy of the business we will follow penetration strategy. Under this

strategy will set prices below competitors to gain market entry. As we are manufacturingmushroom by own self so the cost will be lower which will support this strategy. We will

also follow the leader pricing technique where it will mark down the customary price of the

mushroom recipes. And the expected gross profit margins of the business will 15-25 percent.

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PRODUCTION/OPERATING

REQUIREMENTS

The business enterprise will produce Oyster mushroom orPleurotus spp. mushroom in the

ground floor of the restaurant. The agro- climatic conditions in our country are conducive for

mushroom cultivation when the temperature is 15-30C and relative humidity is 70-80%.

Indoor production is possible in our country throughout the year for White oyster and Grey

Oyster mushroom. The production process of the Oyster mushroom mentioned below:

Substrate: Oyster mushroom can be grown on various agricultural waste materials using

different technologies. It produces in the tropics on a mixture of sawdust and rice bran, rice

straw and rice bran, saw dust and other combinations of tropical wastes like corncobs, cotton

waste, corn leaves, grasses etc. The substrates use depends upon the availability of

agricultural wastes.

Preparation of substrate - Sterilization / Pasteurization: The use of a pressure cooker to

sterilize Oyster substrate is not recommended since sterilization kills beneficial micro

organisms. Steaming at 100C (pasteurization) is more acceptable because the cost is lower

and substrates thus steamed are less susceptible to contamination. The substrate is steamed

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for 2-3 hours, depending on the volume and the size of the bags. When using a lower

temperature (60-70oC) as in the case of room or bulk pasteurization, the substrates, whether

in bulk or already packed in bags, are steamed for at least 6 to 8 hours.

Inoculation / Spawning: Spawning is carried out aseptically and preferably using the same

inoculation room as is used in spawn preparation. Grain or sawdust spawn is commonly used

to inoculate the substrate in bags. With grain spawn, the bottle is shaken to separate the seeds

colonized with the white mycelium. After lifting the plug and flaming the mouth of the

bottle, a few spawn grains are poured into the substrate bag. Both the plug of the spawn and

the plug of the compost bag are replaced and the next bags are then inoculated. For sawdust

spawn, the spawn is broken up with an aseptic needle. One bottle of grain or sawdust spawn

in a 500 ml dextrose bottle is sufficient to inoculate 40 to 50 bags. The highly industrialized

method involves bulk-pasteurization and bulk-spawning before the substrates are distributed

in beds similar to those used forAgaricus.

Incubation: The spawned compost bags are kept in a dark room until the mycelium has fully

penetrated to the bottom of the substrate. In 20 to 30 days, the substrate appears white. The

bags are kept for an additional week before they are opened to check that the mycelium is

mature enough to fruit. Most strains of the mushroom form primordial after 3 to 4 weeks of

mycelia growth. The bags are opened, to initiate fruiting, inside a mushroom house.

Fruiting: Fruiting is requires an appropriate temperature range (20-28C) ventilation, light

moisture and humidity (80-95%). To provide moisture, daily watering of the substrate is

required. If the temperature inside the house rises to more than 30C, a light water mist

should be used to lower the temperature and hasten fruiting. Doors and windows may also be

opened, especially at night to keep the area cool. Approximately 3 to 4 days after opening the

bags, mushroom primordial will begin to form and mature mushrooms would be ready for

harvesting in the following 2 to 3 days.

Harvest: To harvest the mushrooms, they are to be grasped by the stalk and gently twisted

and pulled. If kept in a refrigerator, the mushrooms can remain fresh for up to 3 to 6 days.

After harvesting from the top end of the bag, the other end may be opened to allow fruiting.

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After harvesting from the end portions, slits may be made on the central portion of the bag so

that more mushrooms can develop. As the substrate appears white, mushrooms will continue

to form under adequate environmental conditions. When it appears colorless and soft, it is

time to remove the bags from the house.

Yield: Yield ranges from about 100-200% of the dry weight of the substrate and depends on

the substrate combination. To increase yield, the most common supplement used is urea or

organic fertilizer dissolved in water (100 gm in 100 liters water). Using a plastic mist

sprayer, the solution is sprayed on the surface immediately before fruiting.

After producing the mushroom we will deliver it to the kitchen of the restaurant. So we dont

have to estimate any cost of mushroom delivery.

Required business premises, location, size, shifts and costs

To run the mushroom recipes restaurant required a two or three stored building, where the

ground floor will be used to produce mushrooms and another floors for the kitchen and

restaurant.

For the mushroom recipes restaurant requires a location where high and high-middle class

people lives. In our country; Gulshan, Banani and Baridhara are the best place to start up a

mushroom recipes restaurant. Especially the middle of these three locations will be the best

place for our business. For this business a place of 1500 square feet will be appropriate. And

for mushrooms dont need any bigger warehouse facilities because very quickly it expires.

Just the kitchen and a very small room in the ground floor will be enough to store the

mushrooms.

Daily by maintaining the process of production will run the production tasks. For producing

the mushroom and maintaining the whole production process the business will follow twoshifts, morning and noon.

Taking lease looks better to find out the profit level of the business in short run. But it is

known that, a restaurant business is always profitable in Bangladesh when it passes the time.

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So to run the restaurant business in long run it will be better to be owned a space for the

business purpose. And for buy a space there will not require any renovation costs.

For a total space of 1500 square feet in the mentioned area required 20,000,000 Tk. (only for

the area). For total building construction required another 5,000,000 Tk. So total cost of

25,000,000 Tk. required for the building and its land.

Required production equipment costs and operational costs:

Fixed costs

(Amount in

Taka)

Temporary Shed : 12000

Equipments

Racks 2000

Bamboos for racks 1600

Knap sack Sprayer : One 2000

Vessels, heating equipment 500

Misc. (for knives, trays, rope etc.) 500

Sub-total 18600

Operational costs

Paddy Straw 1800

Cost of bags 2400

Cost of pasteurization 1200

Cost of Bavistin & Formaldehyde 750

Spawn cost 6000

Labor Charges 2250

Fuel / Power cost Lumpsum 4000

Sub-total 18400

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Total Cost 37000

Outsource production and supply sources

The business enterprise will not outsource any main product from market. But the restaurant

must need to buy some types of grocery items to make their recipes from retailers market.

The restaurant only will take beverage items like Pepsi, 7up, Mirinda, Mountain Dew, MUM

from supplier. This source of supply is always available in the market.

Service designs and deliver

As the business is serving the recipes in restaurant it will be served nicely. The chef will

design the recipes beautifully to attract the customers with controlled food quality, so the

customer will happily enjoy the service, also will serve the recipes on mentioned time. The

waiters of the restaurant will serve the recipes in well manner. They will give rose at the time

of placing bill, so the customer will fell happy about the servicing way. Also will taking care

about the atmosphere of the restaurant to make them feel better. And always will try toimprove the service quality of the food.

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MANAGEMENT ANDPERSONNELREQUIREMENTS

Under the enterprise there will be several managers to manage the whole business. They will

be always responsible for their own work. We will give same importance in the management

part of the production and restaurant.

Here have listed down the proposed key managers, titles, responsibilities, relevant

background, experience, skills, and costs.

In Mushroom Farming In the Restaurant In farming and

Restaurant(both)

Titles Production manager Restaurant

manager

Financial

manager

Managers in

number

Only 1 Only 1 Only 1

Responsibilities To run and control the production

process and to help & train the

labors in production work. Also

to check the quality of the

produced mushroom and help if

there are anything wrong.

To control the

whole restaurant

environment and

the stuff to train

& manage them.

To check all the

financial

conditions of

the whole

business.

Relevant

background

Educated in the field of agro-

business and operation

Graduated in

Management or

Graduated in

Accounting &

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management Marketing finance

Experience 3-5 years 2-5 years 3-5 years

Skills Critical Thinking, Monitoring &Complex Problem Solving

Strongcommunication &

customer relations

Problem solving& Analytical

Costs (assumed) 10,000 taka 8,000 taka 11,000 taka

If the business goes on for long terms the number of proposed managers will be same.

Personnel requirements, skills, qualifications and financial implications

As the personnel plan showing here, we expect to manage in a good team and fairly

compensated. Letting as the planned staff is in good proportion to the size of the restaurant.

Personnel requirements Skills Qualifications Financial Implications

In Year 1 Year 2

(long run)

Labor for mushroom

production (5), (6)

Hard working H.S.C

Kitchen Chief (1) Food organize

& speed

Any professional

cooking degree or

training

Kitchen helper (3), (5) Cleaning &

sanitation

N/A

Waiter (4), (6) Good command

in English

Undergraduate

Cleaner (2) Cleanliness N/A

Guard (2) Sincere S.S.C

Total Payroll (assumed)

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Total People 17 22

If the business grows quickly after running a year then has to increase the stuff by

proportionally.

INTELLECTUALPROPERTY

The concept of intellectual property allows owning creativity and innovations in the same

way as physical property. As an entrepreneur of mushroom recipes restaurant we are

currently being utilized and exploiting by the agricultural food. Intellectual property rights

are often under-managed. The challenge is how to create, protect, and extract value from

intellectual property assets for invention and innovation.

For this business as we are going to run a restaurant business of mushroom we must have to

protect its innovative idea. Because it is going to be a mushroom recipes restaurant we have

to keep secrets of the made mushroom recipes. The word name logo, even the slogan

Healthy delicious mushroom recipes House of the business will be protecting with

trademark. Otherwise any other competitors will be able to make a similar restaurant

business with same name & idea by harming our reputation.

So by having a trademark of the mushroom restaurant and keeping secret of the recipes we

can save our intellectual property right which could be the opportunity of the business.

This business will never operate under any licensing agreement or patent assignment of any

other.

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REGULATIONS/ENVIRONMENTALISSUES

For producing mushroom government does not have any regulation and for running the

restaurant enterprise they do not face any compliance. Bangladeshi government is always

influencing people to produce agricultural foods. But government calls for making foods

legally as in a healthy way. So for government, mobile court of food several time checks the

food quality of any restaurant business.

For producing mushroom it does not create any environmental problems on any ones

property.

For producing and running the business it does not create any environmental problem. Under

this business will just produce the mushroom in a mushroom house and make the recipes in a

kitchen.

So we dont have any political regulatory issues. We will

Provide a great work environment and treat employees with dignity and respect.

Apply the highest standards of excellence to the food production, preparation, and

service to our customers.

Contribute positively to communities and our environment.

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The growing process is unusual because mushrooms do not have leaves or a root system like

other crops; they dont need sunshine. The business investments in climate-controlled

growing environments specifically designed for mushrooms to ensure that quality.

CRITICALRISKFACTORS

As our business is only based on mushroom recipes for this reason our targeted customers

will not be able to get different types of foods in the begging of the restaurant business so

there is a high risk that we may lose our customers. Though it is innovative for our restaurant

but our main product mushroom doesnt lasts more than seven days. So it is one of our major

risks of our business although we have planned to sell those directly to the customer.

Seasonal effect also can be a risk for our business because very high temperatures are not

suitable for mushroom production. If we dont get enough electricity for the cooling system

in the production room, it could hamper our mushrooms so could a major risk. Mushroom

always needs special care in production process; otherwise it can be affected by virus.

Weakness:

1. Over production of mushroom.

2. Lack of established marketing channel for direct selling mushroom.

Threats:

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1. Increasing number of competitors in the same location

2. Political strike in the location.

Overall all these factors, weakness and threats could be risk for our restaurant business.

Otherwise the location of the business is in a good place so we dont have any other critical

risk. But we always have to take these as serious about all these risks to overcome.

BIBLIOGRAPHY

1. (n.d). Retrieved February 17, 2011, fromhttp://en.wikipedia.org/wiki/

(The website used to get some clear terms about mushroom and restaurant business)

2. (n.d). Retrieved February 19, 2011, from

http://nabard.org/modelbankprojects/plant_oyster.asp

(The website used to get the production process)

3. Zimmerer, Thomas.W. & Scarborough, Norman M. (2006).Essentials ofEntrepreneurship and Small Business Managements. U.S.A: Prentice-Hall, Inc.

(The book has been used to have a clear concept on the business strategies)

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http://en.wikipedia.org/wiki/American_International_University-Bangladeshhttp://nabard.org/modelbankprojects/plant_oyster.asphttp://en.wikipedia.org/wiki/American_International_University-Bangladeshhttp://nabard.org/modelbankprojects/plant_oyster.asp


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mu$hroom hou$e

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