Slideshow Transcript

1. Slide 1: BUSINESS PLAN DOSA RESTAURANT
2. Slide 2: Executive Summary  Costs included in this plan are on the basis of industry trends.  This business plan is derived from a secondary detailed market analysis.  A buffer is included in the start-up cost to ensure that the business is not under financed.  We have also determined the traditional and non-traditional risk associated with failure of the restaurant. 11/28/07 st-akhilgupta@ismc.edu.in 2
3. Slide 3: Objectives  Keeping food costs at less than 35% of revenue.  Promoting and expanding the restaurant concept as a unique restaurant.  Expanding our marketing and advertising in Noida to increase our customer base. 11/28/07 st-akhilgupta@ismc.edu.in 3
4. Slide 4: Mission  Our restaurant will be an inspiring one, combining an eclectic atmosphere with excellent and interesting food.  Our main mission are as follows:  Have a great food selection.  Efficient and superior customer service. Because customer satisfaction is our prime objective.  Employee welfare, participation and training are equally important to our success. 11/28/07 st-akhilgupta@ismc.edu.in 4
5. Slide 5: Mission  Our concept combines variety, ambience, entertainment and a superior staff to create a sense of ‘place’.  We offer fair profits for the owners and investors, and a rewarding place to work for the employees. 11/28/07 st-akhilgupta@ismc.edu.in 5
6. Slide 6: Key to success  Unique, Innovative & Contemporary  Product quality  Employee Retention Focus  Cost Control Focus  The menu will target to varied peoples. 11/28/07 st-akhilgupta@ismc.edu.in 6
7. Slide 7: Company Summary  The design: -  The restaurant will feature two venues:  One will be in the restaurant mainly for dinning purpose and families.  Other will be outdoor for the customers who want something not so heavy like lunch and dinner.  There will be chairs provided and roof will be in the style of hut to give the restaurant an Indian look and also to differentiate from others. 11/28/07 st-akhilgupta@ismc.edu.in 7
8. Slide 8: Company Summary  The Menu  Our restaurant is focused on serving the need of the people of the Noida.  There will also be little bit flexibility in the menu at the starting of the restaurant.  The management  One restaurant manager  Cook according to need and demand  One supply chain and inventory manager  Waiters according to the number of tables 11/28/07 st-akhilgupta@ismc.edu.in 8
9. Slide 9: Company Start-up  We are currently negotiating a restaurant space to be rented of in jaipuria complex, sector-26 and will open in the month of December.  Our start-up costs are mostly expensed equipment, furniture, painting, reconstruction, rent, start-up labor, and legal and consulting costs associated with opening our restaurant. 11/28/07 st-akhilgupta@ismc.edu.in 9
10. Slide 10: Location and Operations  Jaipuria will be strategically suitable because of the following reasons: -  In front of D.P.S Noida.  It also have coaching institutes and computer café.  It doesn’t have even a single restaurant near a km area who provides Dosa. 11/28/07 st-akhilgupta@ismc.edu.in 10
11. Slide 11: Operation Criteria  The restaurant will be located in jaipuria sector-26, Noida. The restaurant will service lunch, dinner, and after-hours dining during the week and weekends.  Service will be during the following hours:  Lunch - 11:00am to 4:00pm  Dinner - 6:00pm to 11:00pm  Breakfast - 8:00am to 12:00noon and 4:00pm to 7:00pm  Home delivery will available on the order of more than Rs.300. 11/28/07 st-akhilgupta@ismc.edu.in 11
12. Slide 12: The Menu  Apart from the Dosa we will also provide: -  Salads  Deserts (mainly ice-creams)  Drinks (only soft-drinks, shakes and fruit juices)  Chinese cuisine we will also provide.  11/28/07 st-akhilgupta@ismc.edu.in 12
13. Slide 13: Market Analysis  My business is based on a preconceived idea. For market analysis I had taken the help of secondary data available.  Today in India the trend of specialty restaurants is increasing.  Dinning Experience.  Reasonable prices. 11/28/07 st-akhilgupta@ismc.edu.in 13
14. Slide 14: Market Segmentation  Restaurant & Lounge intends to cater to a wide customer base. We want everyone to feel welcome and entertained. We have defined the following groups as targeted segments that contribute to our growth projections:  Youths and teenagers.  Families.  People from sector 20, 19, 25, 21.  The peoples will generally fall in between 15 to 50. 11/28/07 st-akhilgupta@ismc.edu.in 14
15. Slide 15: Strategy and Implementation  We intend to succeed by giving people a combination of excellent and interesting food in an environment.  We will focus on establishing a strong identity in our community with a grand opening.  We will create an appealing and entertaining environment with unbeatable quality at an exceptional price.  All menu items are moderately priced for the area. 11/28/07 st-akhilgupta@ismc.edu.in 15
16. Slide 16: Competitive Edge  Competitive edges will be: -  An extraordinary contemporary restaurant design.  Indian classic menu with featured menu.  Chef/Management Stock Incentive Program.  Inner and Outer Sector Marketing campaign (i.e. \"Come to Town\" promotions)  Employee Training, Incentive and Retention program. 11/28/07 st-akhilgupta@ismc.edu.in 16
17. Slide 17: Marketing strategy  Marketing strategy will be to promote our electric food, superior service, and exciting concepts to draw in the local repeat customers. Marketing initiatives will concentrate on the following:  Building and Signage.  Customer service.  Advertising and Promotion. 11/28/07 st-akhilgupta@ismc.edu.in 17
18. Slide 18: Marketing Program  Media marketing: -  Billboard Advertisement  Distribution of pamphlets  Advertisement in regional newspaper  Advertorial on local cable channel  Sponsorship in the schools but not far than 1km.  Banners and small posters in the sectors. 11/28/07 st-akhilgupta@ismc.edu.in 18
19. Slide 19: Sales Strategy  Our sales strategy requires consistently high quality food, service, speed and atmosphere. We can accomplish this by:  Hiring employees who genuinely enjoy their jobs.  Continually assessing the quality of all aspects mentioned above.  Interacting with our customers personally, so they know that their feedback goes directly to the owners  Evaluating food choices for popularity 11/28/07 st-akhilgupta@ismc.edu.in 19
20. Slide 20: Sales Forecast 11/28/07 st-akhilgupta@ismc.edu.in 20
21. Slide 21: Management Summary  Owner (restaurant manager)  Operations manager.  Finance manager.  Marketing manager.  Supply manager  Legal advisor.  Chartered accountant.  Inventory manager.  Cashier cum receptionist. 11/28/07 st-akhilgupta@ismc.edu.in 21
22. Slide 22: Personnel Plan  I believe the personnel plan is in good proportion to the size of the restaurant and projected revenues.  There will be the differentiation in the salaries of full-time employees and part time employees.  There will be award like “best waiter of the week” to boost the employees performance.  Proper allowances will be provided to increase the job satisfaction level. 11/28/07 st-akhilgupta@ismc.edu.in 22
23. Slide 23: Kitchen A South Indian chef with considerable experience in different restaurants (1). Cooks that work directly with chef (2). Prepare cooks/dishwasher (2). People cleaning the restaurant (2). Waiters. 11/28/07 st-akhilgupta@ismc.edu.in 23
24. Slide 24: Financial plan  Restaurant’s financial model is based on a business concept to \"Plan for the Worst, but Manage for the Best.\"  Restaurant’s financial plan will include:  Important Assumptions  Risk Analysis  Break Even Analysis  Profit and Loss Statement  Cash Flow Statement  Balance Sheet 11/28/07 st-akhilgupta@ismc.edu.in 24
25. Slide 25: Important Assumptions  Economy  Business growth  Annual Growth Rate Percentage  Seasonal Sales Variance  Industry & Start-Up  Pricing & Cost Control  Cost Control  Inventory turnover and Accounts Payable 11/28/07 st-akhilgupta@ismc.edu.in 25
26. Slide 26: Risk analysis  This financial plan is budgeted to support the Worst-Case business scenario. 11/28/07 st-akhilgupta@ismc.edu.in 26