Momma Pham’s Kitchen business plan

Abstract

This thesis presents a comprehensive phased operating and financial business plan for Momma Pham’s Kitchen, a Vietnamese restaurant concept, aiming to transition from a delivery-based business to a full-service brick-and-mortar establishment. The plan is structured around three growth phases: • Phase 1 - utilizing a commercial rent-out kitchen to offer delivery and catering services • Phase 2 - expanding into a food truck to build local visibility • Phase 3 - culminating in a fully operational brick-and-mortar restaurant. Several methods where used in this thesis that included local analysis of the restaurant industry, market assessment and analysis and viability of the restaurant concept as well as financial analysis that included net present value and a break even analysis. The thesis findings show that starting with a low-cost, flexible delivery service reduces risk and builds brand recognition, while the food truck offers a scalable, high-revenue business model in Phase 2. The final phase, the brick-and-mortar restaurant, introduces higher costs but enables long-term revenue generation and brand establishment in the community. This phased approach provides a financially viable roadmap for launching and scaling a new restaurant concept in a competitive food industry landscape. The research contributes to the understanding of how small-scale food businesses can strategically grow in stages, leveraging technology, customer engagement, and financial planning to maximize their chances of success.