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Business Plan Presentation

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business plan

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  • 1. fusion
    Make People Happy, Have Some Fun and Be Number 1!               Yours Truly Restaurant. For AM & PM people
  • 2. EXECUTIVE SUMMARY
    • Blend of Italian, Chinese, continental and Indian.
    • 3. Located in the booming, and rapidly expanding city of Mumbai.
    • 4. Inspired menu from different countries'
    • 5. Seven days a week
    • 6. Relaxed, friendly and correct service
    • 7. Hiring of experienced staff
    • 8. Venturing into the Catering business
    • 9. Total sales allocation to be 85% restaurant sales and 15% catering sales.
  • RAISING OF FUNDS
    • Secured loans
    40,000,000 at an interest rate of 10%
    • Unsecured loans
    20,000,000 at an interest rate of 6%
  • 10. FINANCIAL SUCCESS
    • We believe this will be achieved by offering high-quality service and excellent food with an interesting twist.
    • 11. Start-up expenditure
    Lease deposit 26,00,000
    Furnishing and Interior 22,00,000
    Support Equipments 20,00,000
    Licensing 7,00,000
  • 12. MISSION
    • Great tasting food, but have efficient and friendly service
    • 13. Choice for all families and singles, young and old, male or female
    • 14. Employee welfare
  • OBJECTIVES
    • Keeping food cost under 35% revenue.
    • 15. Keeping employee labor cost between 25-30% of revenue.
    • 16. Stay in the restaurant business with excellent food and service.
    • 17. Expand our marketing and advertising in neighboring cities viz. Pune and Nasik.
  • KEYS TO SUCCESS
    • Unique and innovative fine dining atmosphere
    • 18. Great food, great service and atmosphere.
    • 19. Appeal to a wide and varied clientele.
    • 20. Public relations
    • 21. Controlling costs at all times without exception
  • Future Plan
    • If the business is meeting its projections in an year than, we will start scouting for a second location and develop plans for the next unit.
    5 Year Plan
    • 3 restaurants in different parts of the country like Delhi, Kolkata, Pune, Mumbai etc.
    • 22. Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth.
  • COMPANY DESCRIPTION
    Vision:
    • Extraordinary dining experience
    • 23. Aim to be the best in the multi cuisine restaurant business
    Company ownership:
    • Partnership between Shantanu Singh & PriyankaBabbar
    • 24. Each partner will have a holding of 50%
    Company location:
    • Palm Spring Mall, Malad (west) - Link Road, Mumbai
  • COMPANY DESCRIPTION CONTD.
    Basic product offering :
    • Italian, Chinese, Indian & Continental
    • 25. Healthy food (low fat, low cholesterol)
    Markets to be served:
  • ENTREPRENEURSHIP
    Formalities & expenses:
    Risks & liabilities
    • Not able to break even at the expected time
    • 36. Repayment of loan’s
    • 37. Unlimited liabilities of the partners.
  • Competition/Competitive Advantage
    Direct Competition
    Advantages
    • Location
    • 40. Multi – Cuisine
    • 41. Expert Management Team
  • Competitive Edge
    • Fusion will leverage it’s multi-pronged competitive edge to
    quickly gain market share.
    • Our competitive edge is the menu, the chef, the environment, the
    management, the service and our friendly place.
    • The chef has an excellent taste for what fine dining is and requires
    • 42. Our environment is elegant and comfortable and our decor is
    warm and relaxing.
  • 43. Strategy And Implementation Summary
    • Our strategy is simple, we intend to succeed by giving people a
    combination of excellent and interesting food in an environment
    that appeals to a wide and varied group of people.
    • We will focus on maintaining quality and establishing a strong
    identity in our community.
    • We will keep our standards high and execute the concept so that
    word-of-mouth will be our main marketing force.
    • We will create an appealing and entertaining environment with
    unbeatable quality at an exceptional price.
  • 44. Marketing Strategy
    Sell For Tomorrow—Not just Today
  • Sales Strategy
    • Word’s Of Mouth
    • 50. Discount Coupons
    • 51. Free Home Delivery
    • 52. Concentrating on the customer's experience
    • 53. Offer various specials throughout the week that people can come to
    enjoy.
  • 54. .
    MARKETING ANALYSIS
    7 P’s of Restaurant
    PRODUCT:
    Product marketing deals with marketing the product to prospects, customers, and others.
    The products being offered at FUSION are-a cosmopolitan flair, comfortable atmosphere, striking décor, entertainment, engaging clientele along with an international menu comprising of multi- cuisines: INDIAN, ITALIAN , CONTINENTAL and CHINESE.
    FUSION will be the only restaurant among all the competition which focuses the entire menu on healthy and low-fat cooking
    PRICE:
    Pricing is one of the most important elements of the marketing mix, as it is the only mix, which generates a turnover for the organization.
    It costs to produce and design a product, it costs to distribute a product and costs to promote it.
    The pricing strategies that we at FUSION will be considering during the preparation of the menu are- Competition pricing
    Product Line Pricing
    Premium pricing
  • 55. PLACE
    • This refers to how an organization will distribute the service they are offering to the end user.
    • 56. The organization must distribute the service
    to the user at the right place and at the right
    time.
    • Fusion is located at Palm Spring, Malad.
  • PEOPLE:
    • An essential ingredient to any service provision is the use of appropriate staff and people.
    • 57. The staff at FUSION is efficiently and well trained to serve the guests in the best possible way.
    • 58. Our staff is well trained to give to our customer’s high quality of personal service.
    • 59. The service delivered by our employees is a very important element of value. It is also an area where we can distinguish our selves.
    PROCESS:
    • This refers to the systems that are used to assist the organization in delivering the service.
    • 60. A big emphasis is being placed on extensive research into the quality and integrity of our products.
    • 61. They will constantly be tested for our own high standards of freshness and purity.
  • PROMOTION:
    • Promotion involves disseminating information about a service, product line, brand, or company.
    • 62. Promotion is generally sub-divided into two parts:
    Above the line promotion
    Below the line promotion
    PHYSICAL EVIDENCE:
    • Physical Evidence is the element of the service mix which allows the consumer again to make judgments on the organization.
    • 63. Physical evidence is an essential ingredient of the service mix.
    • 64. Consumers will make perceptions based on their sight of the service provision which will have an impact on the organization’s perceptual plan of the service.
  • MARKET ANALYSIS SUMMARY
    • FUSION focuses on local and tourist restaurant seekers. People that have a desire for good food and a fascinating atmosphere.
    • 65. The market customers for FUSION would develop from:
    • 66. Local Neighborhood Marketing Program
    • 67. Customer Frequent Diner Loyalty Program
    • 68. Suggestive Selling Program to increase average check
    • 69. Tremendous growth in upper level family income
  • MARKET SEGMENTATION
  • MARKET PENETRATION
    • Entry into the market should not be a problem.
    • 74. Restaurant has high visibility with heavy foot traffic all day long.
    • 75. The local residents and students always support new restaurants and the tourists do not have fixed preferences.
    • 76. In addition, Rs.4,00,000 has been budgeted for a pre-opening advertising and public relations campaign.
  • SERVICE BUSINESS ANALYSIS
    • The restaurant industry is highly competitive and risky.
    • 77. Most new restaurants opened by inexperienced owners struggle or fail.
    • 78. However, those based on solid understandings of the market needs have a much higher chance of success.
    • 79. Restaurants make money by taking inexpensive ingredients, combining them in creative ways, cooking them properly, and selling them at a much higher price
  • UNIQUE SELLING PROPOSITION
  • 80. Market Feasibility Study
    • A market feasibility study is essential to gauge the practicality, prospects, potential of the project, and therefore it’s feasibility
    • 81. We obtained an online sample of a survey conducted to gauge the tastes and preferences of city goers. The survey was done on about 120 people residents of Mumbai between 16 and 21 years.
    • 82. From the survey, we came up with a SWOT analysis and marketing strategy to follow.
  • SWOT ANALYSIS
    STRENGHTS
    • First mover advantage
    • 83. Economies of Scale
    • 84. Varieties of food of the cuisine
    • 85. Large number of bachelors/students/IT professionals
    • 86. Catering to a wide range of people
    • 87. No good restaurant near the location
  • WEAKNESSES
    • High cost of operation
    • 88. Not from a known group
    • 89. Pricing
    • 90. Competition
    • 91. Difficulty In obtaining licenses
  • OPPORTUNITIES
    • New restaurants in other parts of the city
    • 92. Offer greater variety
    • 93. High growth of the Hospitality Industry and tourism
    • 94. Rising standard of living
  • THREATS
    • Other concept restaurants
    • 95. People may be restrictive
    • 96. High attrition rate.
  • Questionnaire
    • Based on the questionnaire, following feedback was obtained:
    • 97. People look for customer service most, followed by décor.
    • 98. People mind spending more money, even if they are offered quality of service
    • 99. 3/4th of the people surveyed visit a restaurants at least once a week.
  • Questionnaire
    • They prefer Indian cuisine the most, followed by Chinese, Italian and others
    • 100. They look forward to new dining experiences given the opportunity
    • 101. While choosing a restaurant, customers are price conscious.
  • Entrepreneur’s personal resources
    Financial institutions
    Angel investors
    Unusual resources
    Venture capitalists
    Public offering
    Business development programme
    POSSIBLE FINANCING OPTIONS
    Financing Options
  • 102. Evaluating Financing Options
    Personal Personal Potential
    Control Risk Reward
    Personal Resources H HH
    Financial Institutions
    (Debt Financing) L - M L L – M
    Venture Capitalists
    (Equity-Debt Financing) L – M L L – M
    Angel Investors
    (Equity Financing) L – M L L – M
    Public Offerings
    Equity Financing) L LL – H
    Business Development
    Program L – M L L – M
    Unusual Sources L – H L L- H
    L – Low M – Medium H - High
  • 103. COMPARISON OF VARIOUS SOURCES
  • 104. WHAT WE ARE CHOSING
    LOANS FROM FRIENDS AND RELATIVES-
    20 LAKHS(UNSECURED)
    LOAN FROM FINANCIAL INSTITUTIONS
    -40 LAKHS(SECURED AGAINST THE BUSINESS ITSELF)
    INTEREST:
    6% annual rate from friends and relatives
    12% annual rate from bank
  • 105. FINANCE
    • Profit and loss account.
    • 106. Balance sheet.
    • 107. Cash flow statement.
  • P&L
  • 108.
  • 109. Projected Balance Sheet of Fusion Company For First Three
    Years
  • 110.
  • 111. Cash Flow Statement
  • 112.
  • 113. Break Even Analysis
    Thus the company is going to break even in the begin of the third year.
  • 114. Gross margin ratio
    Gross profit = 14518635
    sales = 34675000
    Gross profit ratio = 0.4187
  • 115. Liquidity ratio
    Current assets
    Cash = 92960
    Closing stock =101135
    Prepaid expenses=500000
    Total =694095
    Current liabilities =6100000
    Liquidity ratio= 0.1137
  • 116. OPERATIONAL ANALYSIS and HR
  • 117. LOCATION ANALYSIS
  • MACHINERIES
    Main equipments in kitchen:
    Support equipments:
  • QUALITY TESTING PROCEDURE
    • ISO 9000-the only available internationally accepted standard for quality management system
    • 136. Applicable to all kinds of organization of industries in manufacturing or service sector.
    • 137. Systematic standardization and certifications
    • 138. That allows complete freedom on selection and use of processes and framing of operating procedures an work instructions
  • PROCESS FLOW CHART
    Place order
    Give the order to chef
    Get drinks for customer
    Deliver salad or soup
    order to customer
    Deliver dinner to
    customer
    Deliver check to customer
    Cash
    Bring change to
    customer
    Cash or Credit
    Credit
    Return credit slip to
    customer
    Close table and
    collect tip
    Collect signed slip
  • 139. ORGANIZATION STRUCTURE
  • 140. QUALIFICATION & CONDITION REQUIRED FOR MANPOWER
    • Good health and stamina
    • 141. Keen sense of taste and smell
    • 142. Excellent hand/eye co-ordination
    • 143. Good memory for details
    • 144. Artistic and creative talent
    • 145. Excellent communication skills, interpersonal skills and team-building skills
    • 146. Ability to remain calm in hectic circumstances
    • 147. Excellent organizational skills
    • 148. Desire to do a precise and thorough job
  • SALARY STRUCTURE
    • Main chef -500000
    • 149. Chef (15000*2) -300000
    • 150. Helper (7500*3) -22500
    • 151. Waiter (5000*10) -50000
    • 152. Manager -12000
    • 153. Cleaning staff (2000*2) -4000
    • 154. Total -161000
    • 155. Security (3000*3) -9000
    • 156. For three floors for 365 days -6066000
  • DUTIES & RESPONSIBILITIES
    • Creating new recipes to please customers
    • 157. Hiring and supervising kitchen staff
    • 158. Estimating labour and food costs and altering menus to stay within budget
    • 159. Meeting with customers regarding menus for special occasions such as weddings, birthday parties and banquets
    • 160. Arranging for equipment purchases and repairs
    • 161. Checking the quality of raw and cooked food products
    • 162. Ensuring that sanitation standards are maintained
    • 163. Assisting with staff development and training
    • 164. Meeting with other managers in the organization
  • LONG TERM DEVELOPMENT PLAN
  • LONG-TERM DEVELOPMENT & EXIT PLAN
    Goals
    • FUSION is an innovative concept that targets a new, growing
    market.
    • We assume that the market will respond, and grow quickly in the
    next 5 years.
    • Our goals are to create a reputation of quality, consistency and
    security (safety of food) that will make us the leader of a new style
    of dining.
  • 169. Strategies
    • Our marketing efforts will be concentrated on take-out and delivery, the areas of most promising growth.
    • 170. The market changes, new products may be added to maintain sales
    Milestones
    • After the restaurant opens, we will keep a close eye on sales and profit. If we are on target at the end of year 1, we will look to expand to a second unit.
  • Risk Evaluation
    • The success of our project hinges on the strength and acceptance
    of a fairly new market.
    • After year 1, we expect some copycat competition in the form of other independent units.
    • 171. Chain competition will be much later.
    Exit Plan
    • Ideally, FUSION will expand to five units in the next 10 years.
    • 172. At that time, we will entertain the possibility of a buy-out by a
    larger restaurant concern or actively seek to sell to a new owner.
  • 173. THANK YOU