Executive Summary
Jack Sprats restaurant is a concept Idea proposed by Chris Harami which will provide low-fat/fat-free food. The concept of this idea is sound; the “eat away from home” market is growing annually by 5% and is projected to continue growth for many years. Chris is experienced in the restaurant industry and understands what it takes to run a restaurant. Financially Chris has the resources available to begin building Jack Sprat and is expected to have annual profits of $47,864. On the other hand Chris’ younger brothers who are will be managing Jack Sprats with Chris are inexperienced. Finally, before beginning Jack Sprats a detailed menu must be worked out to increase the chance that the restaurant will succeed. Without a proper menu Jack Sprats has the potential to fail.
When looking at Chris’ idea for Jack Sprat restaurant we must look at it from many angles. To determine if Jack Sprat’s is something that is viable we must look not just at the concept of the idea but many other aspects such as financing and the industry to name a few. More specifically this analysis will focus mainly on the feasibility of the idea of Jack Sprat’s through the product/service, the industry/market, the organization and the financial. Each of the previously mentioned analyses will be further broken down using De Bono’s thinking hats so that each feasibility analysis has a spectrum of different concepts.
Product/Service Feasibility
The first feasibility analysis that is looked at is the actual product or service. In the case of Chris’ idea of Jack Sprats we must look at weather or not a low-fat/fat free restaurant is feasible. Jack Sprats restaurant will be filling a niche in the “eat away form home” market. By filling a niche Jack Sprats is ...