A business model is part of a business strategy that mainly constitutes the way the company develops and delivers content culturally, socially and economically. It is primarily made up of value architecture, value proposition, revenue model and the team and values.

The value architecture of a quick service restaurant in Toronto Canada encompasses what the restaurant offers. In this case, the restaurant provides fad diets, which aid in rapid weight loss and other distinct health advantages, and this is important to consider since not many restaurants in Toronto provide such services.

The value chain, which is under the architecture of the business, involves everything that the company does to introduce a particular service or product in the market. The steps taken in providing a value chain include identifying a location where this type of service is rarely offered to thrive (Muehlhausen &Muehlhausen, 2013). Another step is to produce healthy, nutritious, delicious and affordable healthy meals to the people of Toronto.

The core capabilities of the restaurant are being able to provide alternative healthy foods and providing delivery services to their consumers. The way to reach the customers also falls under the value architecture of the business model and in this case applications with features about the restaurant are essential to order food by the customers and a delivery channel which is created by the business responsible for delivering the meals in time to the customers (Forgang, 2011).

The business would require partners such as their suppliers who need to be up to speed with what is necessary to make healthy meals such as vegetables and fruits. The major suppliers of these foodstuffs are farmers in Toronto who when offered good business provide required products in the market. Also, the community and the government are essential in partnership with the company since they would aid in coming up with the most appropriate ways of disposing or recycling materials used in packaging the meals.The value proposition of a business is made up of the customer and customer benefit, the revenue model and the team and the values (Bock, 2017). This proposition mainly constitutes what customers love. For instance, the restaurant needs to think about who exactly their customers are. These customers are people who have the need to lose excess weight that they have gained and are also inclined to live healthier than they were. Therefore, this quick-service restaurant that provides fad diets to their customers comes in handy when they help them select and avail the required meals for healthy living.

The business is beneficial to both their customers and their partners as they offer a reliable market for their farmproduce. Besides, the products made from the farm produce are advantageous to the customers due to health benefits (Clark et al., 2012).

The revenue model should be evaluated to ensure that the business earns from the services they offer to their customers. The value architecture is also assessed to check that the capital pumped into the company is giving back the profits accordingly.

Finally, the team and the values of the restaurant should come in handy. Usually, the team in quick-service restaurants offering fad diet include the caterers, the waiters and waitresses, the delivery service, and the ownership partners.

References

Bock, A. J., & George, G. (2017). The Business Model Book: Design, build and adapt business ideas that drive business growth (5th ed.). Harlow, United Kingdom: Pearson UK.

Clark, T., Osterwalder, A., Pigneur, Y., Smith, A., Papadakos, T., & In Lacey, M. (2012). Business model you: A one-page method for reinventing your career.

Forgang, W. G. (2011). Competitive strategy and leadership: A guide to superior performance. Lanham, Md: Rowman & Littlefield Publ.

Muehlhausen, J., & Muehlhausen, J. (2013). Business Models for Dummies. Somerset: Wiley.

 
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