A new Business plan

1. Business Plan
( Final Project )
Business Connections
Instructor: Madiha Hamid
Group Members
Muhammad Abbas Maryam Walait
Muhammad Adnan Usman Aslam
Muhammad Sohna Shakir Akbar
Usman Ameen

2. Acknowledgement
We are very thankful to our instructor Ms. Madiha
Hamid for guiding us throughout the course. She has
been a constant source of inspiration for us. Without her,
We would never have been able to complete this project.

3. Portable Kitchen
CUISINE

4. Introduction
"To eat is a necessity, but to eat
intelligently is an art."
 Portable kitchen cuisine
 Providing fresh and healthy food
 For the health conscious working class
 Who prefers home-made foods
 Very economical prices

5. Vision statement
“We are committed to serve the people who indulged
in different diseases like blood pressure, heart and
stomach problems and other various harmful diseases
by providing them fresh and home-made food during
their working hours and we want to achieve excellence
in consumer expectations.”

6. Mission statement
“Our mission is to provide simple, fresh and home- made
food (breakfast, lunch and tea) to those people who
belong to working class and are very health conscious, at
economical price. And to generate employment for the
talented girls.”

7. Goals and Objectives

8. Goals
o To provide our customers with quality foods products
o Tasty food at affordable prices
o Providing superior customer services
o To create customer loyalty
o To generate the employment opportunity for the female
students

9. Objectives
o To introduce portable kitchen idea like cuisine in all
over the Pakistan as it implemented in developed
countries.
o To maintain our values, standard and quality to
become reputable.
o To provide a new and honourable way of earnings for
the female students to become financially independent
and to support their families.
o To expand cuisine business at a large scale.

10. Organizational Hierarchy
CEO
(Muhammad
Abbas)
Operations
(Maryam Walait)
Marketing
(Muhammad
Adnan)
Finance
(Shakir Akbar)
Administration
(Syed
Muhammad
Sohna)
Customer
Representative
(Usman Ameen)
Supply Chain
(Usman Aslam)

11. MENU
We our offering a number of dishes to our costumers for two times of
meals in a week menu.
o BREAKFAST
o LUNCH

12. BREAKFAST
Our breakfast menu includes the following items.
o FRESH PARATHAS
o OMELET
o SANDWICHES
o BURGERS
o EGG DISHES
o TEA AND COFFEE

13. Lunch
Our lunch menu includes the following items.
o VEGETABLES
o PULSES
o CHICKEN CURRY
o BIRYANI
o PALAO
o ROTI
o SALAD
o KABAB’S
o RAITA

14. Market Segmentation

15. Demographic Segmentation
Cuisine has segmented demographically its customers by
dividing the market into groups based on gender, age, income,
etc.
 Male and females (house wives,
working professionals, college/
school/university students)
 Age range 13 – 60 years.
 Socio-economic class,
upper middle class, middle class.
 Low and middle income group

16. Geographic Segmentation
The initial plan of the cuisine is to provide its services in the most
footfall market areas of Lahore. Through a deep market analysis
the following three areas have been planned for:
Targeted Locations
 Mall road
 Jail road
 Shadmaan market

17. Psychographic Segmentation
Cuisine has segmented its consumer market psycho-graphically. This
segmentation divides the market into different groups based on social
class, labour class, students and aged people.

18. SWOT Analysis
The following SWOT analysis captures the key strengths and
weaknesses within the company, and describes the
opportunities and threats facing by cuisine.
Swot
Analysis
Strengths
WeaknessesOpportunities
Threats

19. Strengths
 Fresh and healthy food
 Good customer service
 Special knowledge & skill
 Strong relationships & skill
 Economical price
Weaknesses
 Cash flow
 Lack of capital
 Lack of established repletion

20. Opportunities
 A growing market that, to a large degree, is unaware of
cuisine services.
 The possibility to grow the size of the business in other
areas of the country.
 Growing demand in country.
Threats
 Low entry barriers.
 Very strong competition.
 It is costly to purchase an automobiles to run and
expand the business

21. Product
We are offering the highly
demanded products in the
market.
Pricing
We are offering
competitive prices to cater
different income groups.
Placement
After strategic analysis of
the city, we have finalized
the most suitable places
for our business.
Promotion
We will use our van and
our product packaging to
promote our brand.
Marketing
Plan

22. Competitors Analysis
Cuisine competitors may be small stall of food and commercial and local
hotels on Mall road, Jail road and Shadman market.
Pricing strategy
Cuisine pricing is designed to be competitive to the other hotels
Price Comparison
Category Cuisines Small stalls of
food
Local hotels
Breakfast
60-150 80-180 100-200
Lunch 80-200 100-200 150-250
Evening Tea 30-60 40-80 60-100

23. Expenses
 Total Budget: 2 M
 Cash at hand: 0.5 M
 Budget for Expenses: 1.5 M
Following is the breakdown of expenses.
Item Price
Van 10 lac
Kitchen Utensils 3 lac
Marketing 2 lac

24. Thank You 

25. Questions?