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  • 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.