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Business Plan
 

Business Plan

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this is a business plan that i have made as assignment

this is a business plan that i have made as assignment

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    Business Plan Business Plan Presentation Transcript

    • BUSINESS PLAN DOSA RESTAURANT
    • 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.
    • 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.
    • 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.
    • 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.
    • Key to success
      • Unique, Innovative & Contemporary
      • Product quality
      • Employee Retention Focus
      • Cost Control Focus
      • The menu will target to varied peoples.
    • 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.
    • 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
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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.
    • 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
    • Sales Forecast
    • Management Summary
      • Owner (restaurant manager)
      • Operations manager.
      • Finance manager.
      • Marketing manager.
      • Supply manager
      • Legal advisor.
      • Chartered accountant.
      • Inventory manager.
      • Cashier cum receptionist.
    • 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.
    • 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.
    • 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
    • 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
    • Risk analysis
      • This financial plan is budgeted to support the Worst-Case business scenario.