Project:

Two entrepreneurs from Australia intended to open a Cambodian bar and restaurant in Sydney, the first of its kind. They had learnt that South East Asian cuisines were being increasingly sought after due to their healthy mix of meat and veggies.

The team wanted us to provide data points on Sydney’s restaurant market, propensity for customers to eat outside, trends in outdoor eating and preferred cuisines (validation for their belief), prices, location, seat-down area, and alcohol availability. We were also required to make a cost estimate of operations, including working capital forecasts, estimates for food wastage, break-even analysis, and five-year financial forecasts.

Solution Provided:

We did a market analysis using data points from government sources, and third-party research reports. Our analysis involved demographic study, customer preference analysis, pricing analysis of market peers, etc. We did a complete feasibility analysis and prepared a financial model detailing revenue and cost aspects. Further, we provided a business plan covering relevant sections on company, industry, and competitors.