Lean Canvas for Bubbles and Cafe

PROBLEM SOLUTION

1. High labor costs: Implement automation and technology in the kitchen and front of house to reduce the need for human labor.

2. Food safety concerns: Implement strict food safety protocols and regularly audit and train employees on these protocols.

3. Supply chain disruptions: Diversify suppliers and develop backup plans for sourcing key ingredients to mitigate supply chain disruptions.

4. Brand image: Develop and implement a corporate social responsibility program that aligns with the values of the company and target customers

EXISTING ALTERNATIVES COST STRUCTURE

Fixed costs:

● Rent or mortgage payments on the building where the restaurant is located

● Equipment and machinery for the kitchen, such as the robots and smart kitchen technology

● Salaries for management and administrative staff

● Insurance and legal fees

● Marketing and advertising expenses

Variable costs:

● Ingredients for the food items on the menu

● Labor costs for employees who are not management or administrative staff

● Utilities, such as electricity and water

● Maintenance and repairs for the kitchen equipment and machinery

● Other operating costs, such as packaging and shipping for ingredients, and cleaning and sanitation supplies.

KEY METRICS:

1. Sales and revenue: This would be an important metric to track as it would give me an understanding of how successful the business is and how well it is performing financially.

2. Customer satisfaction: This would be another key metric as it would give me an understanding of how customers are responding to the food and service provided by the restaurant.

3. Food waste: This would be an important metric to track as it would give me an understanding of how efficiently the kitchen is operating and how much food is being wasted.

4. Labor costs: This would be an important metric to track as it would give me an understanding of how much the business is spending on labor and how that compares to the sales and revenue.

5. Equipment maintenance: This would be an important metric to track as it would give me an understanding of how well the equipment is being maintained and how often it needs to be serviced or replaced.

6. Speed of service: This would be an important metric to track as it would give me an understanding of how quickly orders are being fulfilled and how that compares to customer expectations.

7. Food safety: This would be an important metric to track as it would give me an understanding of how well the food is being handled and prepared in order to ensure it is safe for consumption.

UNIQUE VALUE PROPOSITION

"Revolutionize your fast food experience with our robot-powered, efficient and sustainable kitchen" UNFAIR ADVANTAGE CUSTOMER SEGMENTS Our target customers and users would likely be individuals who are looking for a quick and convenient dining option, particularly those who are interested in technology and innovation. This could include busy professionals, students, and families. Additionally, we may also attract health-conscious individuals looking for fresh and sustainable options List your path to customers (inbound or outbound).

1. Inbound:

● Online presence: Having a website, social media accounts, and online ordering platform that make it easy for customers to find and order from my restaurant.

● SEO and SEM: Optimizing my website and online listings to rank well in search engine results, and running paid search campaigns to drive more traffic to my website.

● Content marketing: Creating engaging and informative content (such as blog posts, videos, or infographics) that help educate potential customers about my restaurant and menu offerings.

2. Outbound:

● Advertising: Running ads in local newspapers, magazines, or on TV or radio to reach potential customers

● Public Relations: Getting coverage in local news or lifestyle publications and reaching out to food critics and bloggers to promote my restaurant

● Events: Organizing or participating in events and festivals in the area

● Direct mail: Sending flyers or brochures to nearby residents or businesses

● Promotions and discounts: Offering special deals or discounts to attract customers to my restaurant.

● Referral program: Encourage customers to refer their friends and family to my restaurant with incentives.

REVENUE STREAMS

1. Sales of food and drinks: This would be my primary source of revenue, as customers purchase items from my menu.

2. Advertising and Sponsorship: Partnering with other companies to promote their products or services in exchange for a fee.

3. Merchandising: Offering branded merchandise such as t-shirts, hats, and other items for sale in the restaurant or online.

4. Gift card sales: Offer gift cards to my customers that can be used towards future purchases at my restaurant.

5. Upselling: Encourage customers to purchase additional items such as sides, drinks, or desserts to increase their order size and revenue.

List your sources of revenue. EARLY ADOPTERS List the characteristics of your ideal customers.