B plan

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  • The objective is to achieve a high standard of performance and quality of products, and to provide a hygienic, safe and clean environment to our customers. The mobile food wagons will build a good team, working through mutual understanding, and respecting the aspirations of each employee, to empower them in decision making, in regard to providing excellent services. The wagons will encourage and reward a high standard of performance from employees. The food wagons will support environmental and community objectives, and participate in community services. The long term goal is to thrive in the business, being able to pass the venture to the next generation.
  • B plan

    1. 1. BUSINESS - PLAN GuYS!! Don’t travel for food - let us come to you! By: Gunjan Bhardwaj Yogesh Sharma Sakshi Modi
    2. 2. PLAN OUTLINE  INTRODUCTION  BUSINESS SUMMARY  PRODUCT  MARKET ANALYSIS  MARKET STRATEGY AND IMPLEMENTATION  FINANCIAL PLAN  RISK ASSESMENT
    3. 3. INTRODUCTION • Food on wheels • Save time and money • Quality food at value pricing. • Menu filled with delicious surprises! • GuYS!! Wagons will be clean and attractive and best suited for quick food.
    4. 4. OBJECTIVES  To provide a hygienic, safe and clean environment to our customers.  To achieve a high standard of performance and quality of products.  Providing excellent services.  The wagons will encourage and reward a high standard of performance from employees.  We will support environmental and community objectives.
    5. 5. MISSION STATEMENT  Reveal the long term vision of the business in terms of what it wants to be and who it wants to serve.  To become a leader in the food products in LPU through our affinity with customers in the chosen market.  To provide wide range of quality products on daily basis to satisfy our customers’ needs, and promises to demonstrate consistently the superior service and quality to each customer.
    6. 6. BUSINESS SUMMARY  The business will be a sole proprietorship concern.  Centralized control.  Flexible locations because of mobility of the vehicle.  Variability in the food is the main feature with new and exciting menu every week.
    7. 7. STARTUP SUMMARY
    8. 8. FOOD TRUCK
    9. 9. Truck window side Excellent in looks Spacious to work and serve
    10. 10. • Excellent, Attractive Interior • Adequate space for all the appliances •Enough space to move without chaos
    11. 11. • Complete package for customer delight.
    12. 12.  The business requires a central location to keep the stock and prepare some of the food items like rice, pizza base, cakes, rajmah etc. fresh everyday.  The location would be easily accessible for the trucks to quickly procure the raw material, semi finished and finished products.  The rental charges for the location would be easily affordable and would not add up to the costs.
    13. 13. PRODUCTS  GuYS!! offers a first-of-its-kind service.  The concept with excellent, tasty food.  Wide range of quality products at reasonable prices.
    14. 14. PRODUCTS The products offered would be: • Burgers • Pizzas • Hot dogs • Noodles/ Maggi • Sandwiches • Chinese • Cold drinks • South Indian
    15. 15. PRODUCTS • Kathi rolls • Samosas • Dosa • Rice with chana/rajmah. • Ice creams • Pastries • Cakes(on order)
    16. 16. Monday Tuesday Wednesday Thursday Friday Week 1 Kathi roll,pizza,samo sas, pastries+ ice creams,cold drinks Burgers,hot dogs,noodles, ,+icecreams N cold drinks,pastries Fried rice,manchur Ian,maggie,cha Na +icecream n cold drinks,pastries Sandwiches Noodles,pizzas Rice with rajma+ice crea ms,cold drinks,pasteries Samosas,hot dogs,kathi roll+ pasteries,ice creams,cold drinks Week 2 Burgers,hot dogs,noodles, +icecreams N cold drinks,pastries Kathi roll,pizza,samosas, pastries+ ice creams,cold drinks Samosas,hot dogs,kathi roll+ pasteries,ice creams,cold drinks Fried rice,manchur Ian,maggie,cha Na +icecream n cold drinks,pastries Sandwiches Noodles,pizzas Rice with rajma+ice crea ms,cold drinks,pasteries Week 3 Samosas,hot dogs,kathi roll+ pasteries,ice creams,cold drinks Fried rice,manchur Ian,maggie,cha Na +icecream n cold drinks,pastries Sandwiches Noodles,pizzas Rice with rajma+ice crea ms,cold drinks,pasteries Burgers,hot dogs,noodles, +icecreams N cold drinks,pastries Kathi roll,pizza,samosas, pastries+ ice creams,cold drinks Week 4 Fried rice,manchur Ian,maggie,ch a Na +icecream n cold drinks,pastries Samosas,hot dogs,kathi roll+ pasteries,ice creams,cold drinks Burgers,hot dogs,noodles, ,+icecreams N cold drinks,pastries Kathi roll,pizza,samosas, pastries+ ice creams,cold drinks Sandwiches Noodles,pizzas Rice with rajma+ice crea ms,cold drinks,pasteries
    17. 17. MARKET  The market for our products is the LPU campus and the nearby cities.  Our target customers are the LPU students, staff and everyone including children, youth, and the aged in JALANDHAR.  From the survey done in the university and outside with a sample size of 300 people we came to know about the demands of the people and have decided the products to be offered by us on the basis of this survey.  The sample 300 comprises of 100 from LPU and 200 from the city.
    18. 18. MARKET ANALYSIS Above 25678 students 23 kiosks 4 cafeterias Target Population- 1 lakh approx. Diverse population of the city Hot wheels
    19. 19. GROWTH POTENTIAL OF THE MARKET: 2008 2009 2010 2011 2012 2013 Potential Customers Growth 3% 5% 4% 5% 4% CAGR The market has the potential to grow and hence giving us more opportunities and profit maximisation chances. The market will provide expansion opportunities as the population is growing both in the city and the university. From the profits earned we would buy some more trucks thus expanding our business after the 2nd year.
    20. 20. COMPETITION  Existing café’s of the campus pose threat.  In most cases the food industry strongly relies on “word-of-mouth” recommendations over advertising.  We will enjoy extensive free publicity.  Some of the competitors are: - Campus Café - Just food - Terrace café
    21. 21. SERVICE BUSINESS ANALYSIS  The food business is dynamic and fast paced.  This business provides rewards via customer satisfaction .  We are here to provide efficient and fast service not compromising on the quality.
    22. 22. STRATEGY AND IMPLEMENTATION SUMMARY  We cannot survive just waiting for customers to come to us.  Focusing on targeted segments is the key to our future.  Therefore, we need to focus our marketing message and our product offerings. We need to develop our message, communicate it, and make good on it.
    23. 23. COMPETITIVE EDGE  We will be different from all others because of our Creativity Presentation, Marketing, and Delivery.
    24. 24. MARKETING STRATEGY  Our Marketing Strategy has been explained a bit already. Our Sales Strategy is the easiest of our plans. Our Marketing Strategy first and foremost is born out of three governing functions: 1. An indignant refusal to adopt typical high cost advertising schemes in print, or internet campaigns, is a crutch for those less creative. The impact we can have with creative means will be impressive. 2. "Beyond belief," word-of-mouth and first person character advertising. Guaranteed to affect image, awareness and propensity to buy. 3. Ingenious strategic placement and appearance into market at the right time and stunning Venue and Menu.
    25. 25. SALES STRATEGY  SALES IN OUR BUSINESS IS CUSTOMER SERVICE.  IT IS REPEAT BUSINESS.  WITH OUR NEW STYLE AND TASTY FOOD “MONEY IN WALLETS WILL FLY OUT OF PANTS POCKETS AND PURSES.”
    26. 26. MANAGEMENT SUMMARY As we are going to start the business of mobile food wagons with initially two trucks on the campus, the following number of employees required are:  2 chefs per van  2 chefs for the central location.  1 helper per van  1 helper for the central location.  Total number of employees is 9.
    27. 27. FINANCIAL PROJECTIONS
    28. 28. 1ST YEAR PROFIT AND LOSS ACCOUNT
    29. 29. RATES OF DEPRECIATION UNDER COMPANIES ACT SCHEDULE XIV [See section 250 and 350]  A.Y:2008-09 Depreciation rates as per Income Tax Act. for entire India. 005% on Buildings (residential) 010% on Buildings (Office, factory etc.,) 100% on Buildings (temporary etc.,) 010% on Furniture, fittings & electrical fittings) 015% on Plant & Machinery, motor cars etc., 020% on Ships, vessels etc., 030% on Vehicles on hire, moulds etc., 040% on Aero planes, life saving equipments etc., 050% on Glass or plastic containers etc., 060% on Computers, software, books etc., 080% on Energy saving devices etc., 100% on Annual publications etc., 025% on Intangible assets:
    30. 30. 1ST YEAR BALANCE SHEET
    31. 31. WORKING NOTES
    32. 32. WORKING NOTES
    33. 33. BREAK- EVEN ANALYSIS  When Business cover-up the Cost ?  No profit - No Loss.  The business has achieved the Break even point in the first year only indicating good growth potential of the business.  Margin of safety has been achieved.
    34. 34. BREAK EVEN ANALYSIS! 0 0.5 1 1.5 2 2.5 3 3.5 Quarter 1 Quarter 2 Quarter 3 Quarter 4 TR TC Break even point
    35. 35. EXIT STRATEGY AND RISK ASSESSMENT The business's actual revenue will be tracked against projections on a month-to-month basis. If net profitability is not in-line with forecasts, management and operational adjustments will be made to address the issues.  In the event that business is incurring losses, the owner will take the following sequential steps to exit the venture: 1. The owner will attempt to sell the business outright to a suitable buyer. 2. If a buyer cannot be found, the owner will liquidate all viable assets. 3. Capital raised through asset liquidation will be used to reduce possible debt. 4. If debts cannot be eliminated, the owner will discuss corporate bankruptcy options with legal counsel.

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