Successfully reported this slideshow.
We use your LinkedIn profile and activity data to personalize ads and to show you more relevant ads. You can change your ad preferences anytime.

Business Plan


Published on

this is a business plan that i have made as assignment

Published in: Business, Travel
  • Login to see the comments

Business Plan

  2. 2. Executive Summary <ul><li>Costs included in this plan are on the basis of industry trends. </li></ul><ul><li>This business plan is derived from a secondary detailed market analysis. </li></ul><ul><li>A buffer is included in the start-up cost to ensure that the business is not under financed. </li></ul><ul><li>We have also determined the traditional and non-traditional risk associated with failure of the restaurant. </li></ul>
  3. 3. Objectives <ul><li>Keeping food costs at less than 35% of revenue. </li></ul><ul><li>Promoting and expanding the restaurant concept as a unique restaurant. </li></ul><ul><li>Expanding our marketing and advertising in Noida to increase our customer base. </li></ul>
  4. 4. Mission <ul><li>Our restaurant will be an inspiring one, combining an eclectic atmosphere with excellent and interesting food. </li></ul><ul><li>Our main mission are as follows: </li></ul><ul><ul><li>Have a great food selection. </li></ul></ul><ul><ul><li>Efficient and superior customer service. </li></ul></ul><ul><ul><li>Because customer satisfaction is our prime objective. </li></ul></ul><ul><li>Employee welfare, participation and training are equally important to our success. </li></ul>
  5. 5. Mission <ul><li>Our concept combines variety, ambience, entertainment and a superior staff to create a sense of ‘place’. </li></ul><ul><li>We offer fair profits for the owners and investors, and a rewarding place to work for the employees. </li></ul>
  6. 6. Key to success <ul><li>Unique, Innovative & Contemporary </li></ul><ul><li>Product quality </li></ul><ul><li>Employee Retention Focus </li></ul><ul><li>Cost Control Focus </li></ul><ul><li>The menu will target to varied peoples. </li></ul>
  7. 7. Company Summary <ul><li>The design: - </li></ul><ul><ul><li>The restaurant will feature two venues: </li></ul></ul><ul><ul><ul><li>One will be in the restaurant mainly for dinning purpose and families. </li></ul></ul></ul><ul><ul><ul><li>Other will be outdoor for the customers who want something not so heavy like lunch and dinner. </li></ul></ul></ul><ul><ul><ul><li>There will be chairs provided and roof will be in the style of hut to give the restaurant an Indian look and also to differentiate from others. </li></ul></ul></ul>
  8. 8. Company Summary <ul><li>The Menu </li></ul><ul><ul><li>Our restaurant is focused on serving the need of the people of the Noida. </li></ul></ul><ul><ul><li>There will also be little bit flexibility in the menu at the starting of the restaurant. </li></ul></ul><ul><li>The management </li></ul><ul><ul><li>One restaurant manager </li></ul></ul><ul><ul><li>Cook according to need and demand </li></ul></ul><ul><ul><li>One supply chain and inventory manager </li></ul></ul><ul><ul><li>Waiters according to the number of tables </li></ul></ul>
  9. 9. Company Start-up <ul><li>We are currently negotiating a restaurant space to be rented of in jaipuria complex, sector-26 and will open in the month of December. </li></ul><ul><li>Our start-up costs are mostly expensed equipment, furniture, painting, reconstruction, rent, start-up labor, and legal and consulting costs associated with opening our restaurant. </li></ul>
  10. 10. Location and Operations <ul><li>Jaipuria will be strategically suitable because of the following reasons: - </li></ul><ul><ul><li>In front of D.P.S Noida. </li></ul></ul><ul><ul><li>It also have coaching institutes and computer café. </li></ul></ul><ul><ul><li>It doesn’t have even a single restaurant near a km area who provides Dosa. </li></ul></ul>
  11. 11. Operation Criteria <ul><li>The restaurant will be located in jaipuria sector-26, Noida. The restaurant will service lunch, dinner, and after-hours dining during the week and weekends. </li></ul><ul><li>Service will be during the following hours: </li></ul><ul><ul><li>Lunch - 11:00am to 4:00pm </li></ul></ul><ul><ul><li>Dinner - 6:00pm to 11:00pm </li></ul></ul><ul><ul><li>Breakfast - 8:00am to 12:00noon and 4:00pm to 7:00pm </li></ul></ul><ul><ul><li>Home delivery will available on the order of more than Rs.300. </li></ul></ul>
  12. 12. The Menu <ul><li>Apart from the Dosa we will also provide: - </li></ul><ul><ul><li>Salads </li></ul></ul><ul><ul><li>Deserts (mainly ice-creams) </li></ul></ul><ul><ul><li>Drinks (only soft-drinks, shakes and fruit juices) </li></ul></ul><ul><ul><li>Chinese cuisine we will also provide. </li></ul></ul>
  13. 13. Market Analysis <ul><li>My business is based on a preconceived idea. For market analysis I had taken the help of secondary data available. </li></ul><ul><li>Today in India the trend of specialty restaurants is increasing. </li></ul><ul><li>Dinning Experience. </li></ul><ul><li>Reasonable prices. </li></ul>
  14. 14. Market Segmentation <ul><li>Restaurant & 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: </li></ul><ul><ul><li>Youths and teenagers. </li></ul></ul><ul><ul><li>Families. </li></ul></ul><ul><ul><li>People from sector 20, 19, 25, 21. </li></ul></ul><ul><li>The peoples will generally fall in between 15 to 50. </li></ul>
  15. 15. Strategy and Implementation <ul><li>We intend to succeed by giving people a combination of excellent and interesting food in an environment. </li></ul><ul><li>We will focus on establishing a strong identity in our community with a grand opening. </li></ul><ul><li>We will create an appealing and entertaining environment with unbeatable quality at an exceptional price. </li></ul><ul><li>All menu items are moderately priced for the area. </li></ul>
  16. 16. Competitive Edge <ul><li>Competitive edges will be: - </li></ul><ul><ul><li>An extraordinary contemporary restaurant design. </li></ul></ul><ul><ul><li>Indian classic menu with featured menu. </li></ul></ul><ul><ul><li>Chef/Management Stock Incentive Program. </li></ul></ul><ul><ul><li>Inner and Outer Sector Marketing campaign (i.e. &quot;Come to Town&quot; promotions) </li></ul></ul><ul><ul><li>Employee Training, Incentive and Retention program. </li></ul></ul>
  17. 17. Marketing strategy <ul><li>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: </li></ul><ul><ul><li>Building and Signage. </li></ul></ul><ul><ul><li>Customer service. </li></ul></ul><ul><ul><li>Advertising and Promotion. </li></ul></ul>
  18. 18. Marketing Program <ul><li>Media marketing: - </li></ul><ul><ul><li>Billboard Advertisement </li></ul></ul><ul><ul><li>Distribution of pamphlets </li></ul></ul><ul><ul><li>Advertisement in regional newspaper </li></ul></ul><ul><ul><li>Advertorial on local cable channel </li></ul></ul><ul><ul><li>Sponsorship in the schools but not far than 1km. </li></ul></ul><ul><ul><li>Banners and small posters in the sectors. </li></ul></ul>
  19. 19. Sales Strategy <ul><li>Our sales strategy requires consistently high quality food, service, speed and atmosphere. We can accomplish this by: </li></ul><ul><ul><li>Hiring employees who genuinely enjoy their jobs. </li></ul></ul><ul><ul><li>Continually assessing the quality of all aspects mentioned above. </li></ul></ul><ul><ul><li>Interacting with our customers personally, so they know that their feedback goes directly to the owners </li></ul></ul><ul><ul><li>Evaluating food choices for popularity </li></ul></ul>
  20. 20. Sales Forecast
  21. 21. Management Summary <ul><li>Owner (restaurant manager) </li></ul><ul><li>Operations manager. </li></ul><ul><li>Finance manager. </li></ul><ul><li>Marketing manager. </li></ul><ul><li>Supply manager </li></ul><ul><li>Legal advisor. </li></ul><ul><li>Chartered accountant. </li></ul><ul><li>Inventory manager. </li></ul><ul><li>Cashier cum receptionist. </li></ul>
  22. 22. Personnel Plan <ul><li>I believe the personnel plan is in good proportion to the size of the restaurant and projected revenues. </li></ul><ul><li>There will be the differentiation in the salaries of full-time employees and part time employees. </li></ul><ul><li>There will be award like “best waiter of the week” to boost the employees performance. </li></ul><ul><li>Proper allowances will be provided to increase the job satisfaction level. </li></ul>
  23. 23. Kitchen <ul><ul><li>A South Indian chef with considerable experience in different restaurants (1). </li></ul></ul><ul><ul><li>Cooks that work directly with chef (2). </li></ul></ul><ul><ul><li>Prepare cooks/dishwasher (2). </li></ul></ul><ul><ul><li>People cleaning the restaurant (2). </li></ul></ul><ul><ul><li>Waiters. </li></ul></ul>
  24. 24. Financial plan <ul><li>Restaurant’s financial model is based on a business concept to &quot;Plan for the Worst, but Manage for the Best.&quot; </li></ul><ul><li>Restaurant’s financial plan will include: </li></ul><ul><ul><li>Important Assumptions </li></ul></ul><ul><ul><li>Risk Analysis </li></ul></ul><ul><ul><li>Break Even Analysis </li></ul></ul><ul><ul><li>Profit and Loss Statement </li></ul></ul><ul><ul><li>Cash Flow Statement </li></ul></ul><ul><ul><li>Balance Sheet </li></ul></ul>
  25. 25. Important Assumptions <ul><li>Economy </li></ul><ul><li>Business growth </li></ul><ul><ul><li>Annual Growth Rate Percentage </li></ul></ul><ul><ul><li>Seasonal Sales Variance </li></ul></ul><ul><li>Industry & Start-Up </li></ul><ul><li>Pricing & Cost Control </li></ul><ul><ul><li>Cost Control </li></ul></ul><ul><ul><li>Inventory turnover and Accounts Payable </li></ul></ul>
  26. 26. Risk analysis <ul><li>This financial plan is budgeted to support the Worst-Case business scenario. </li></ul>