1. Business Plan
Members Names
• Hamza Butt
• Aqib Ali

2. Business Plan
Garden Breeze
Restaurant

3. 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 star-up cost to
ensure that the business is not under
financed.
 We have also determined the traditional
and non-traditional risks associated with
failure of the restaurant.

4. 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 Lahore to increase our
customer base.

5. Mission
 Our restaurant will be inspiring one
, combining an eclectic atmosphere with
excellent and interesting food.
 Our main missions are as follows:
 Have a great food selection.
 Efficient and superior customer service.
Because customer satisfaction is our prime
objective.
 Employees welfare , participation and training
are equally important to our success.
 Our concepts combines variety
, ambience, entertainment and a superior staff
to create a sense of „place‟.

6. Key to Success
• Unique, Innovative and
•
•
•
•
Contemporary
Product quality
Employee Retention Focus
Cost control focus
The menu will target to varied
peoples

7. Company Summary
 The design:
 The restaurant will features 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 roofs will
be in the style of hut to give the restaurant
an Pakistani look and also to differentiate
from others.

8. Company Summary
 The Menu
 Our restaurant is focused on serving the
need of the people of the Lahore.
 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 numbers of
tables

9. Company start-up
 We are currently negotiating a
restaurant space to be rented of in
“264.N M.m Alam Road Lahore” and will
open in the month of December.
 Our start-up costs are mostly expensed
equipment
, furniture, painting, reconstruction, rent,
start-up labour, and legal and consulting
costs associated with opening our
restaurant.

10. Location and Operation
 Lahore will be strategically suitable
because of the following reasons: It also have coaching institutes and
computer café.
 It doesn‟t have even a single
restaurant near a Km area who
provides

11. Operation Criteria
 The restaurant will be Lahore M.m.Alam Road
.The restaurant will service lunch, dinner, and
after-hours dinning 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.500.

12. The Menu
 Continental, Pakistan. Sea food.
 Specialties
 Lemon tea with a lemon on top
 All kind of smoothes and cocktails .

13. Market Analysis
 My business is based on a reconceived
idea . For market analysis I had taken
the help of secondary data available.
 Today in Lahore the trend of specialty
restaurant is increasing.
 Dinning experience.
 Reasonable prices.

14. Market Segmentation
 Restaurant and 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

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 an
entertaining environment with unbeatable
quality at an exceptional price.
 All menu items are moderately priced for
the area.

16. Competitive Edge
 Competitive edges will be : An extraordinary contemporary
restaurant design.
 Lahori classic menu with features
menu.
 Chef /management Stock incentive
program.
 Inner and outer sector marketing
campaign (i.e.”Come to Town”
promotions)

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

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.

19. Sales strategy
 Our ales 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

20. Management Summary
 Owner (restaurant manager)
 Operations manager.
 Finance manager.
 Marketing manager.
 Supply manager.
 Legal advisor.
 Chartered accountant.
 Inventory manager.
 Cashier cum receptionist.

21. Personal plan
 I believe the personnel plan is in good
proportion to the size of the restaurant
and projected revenues.
 There will be in 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.

22. Kitchen
 Cooks that work directly with chef
 Prepare cooks/dishwasher
 People cleaning the restaurant
 Waiters

23. Financial plan
 Restaurant financial model is based on
a business concepts to Plan for
Worst, but Manage for the best.
 Restaurant financial plan will include:
 Important assumptions
 Risk Analysis
 Break Even Analysis
 Profit and Loss Statement

24. 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

25. Risk analysis
 This financial plan is budgeted to
support the worst-case business
scenario.