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Restaurant business plan

bamboos design is the unique .
i plan to start the business.

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Restaurant business plan

  1. 1. RESTAURANT BUSINESS PLAN BY- AKHILESH BHARADWAJ
  2. 2. SUMMARY FOR MY PLANE  COST INCLUDING INTHIS PLAN ARE ONTHA BASIS OF MARKETINGTRANDS.  THIS BUSINESS PLANE IS DIRVERTED FROM A SCOUNDARY DETAILED MARKET ANALYSIS.  A BUFFAR IS INCLUDED INTHA START UP COSTTO ENSURE THATTHE BUSINESS IS NOT UNDER FINANCED.  WE HAVE ALSO DETERMINEDTHETRADITIONALAND NON-TRADITIONAL RISK ASSOCIATEDWITH FAILUREOF THE RESTAURANT. BY- AKHIESH BHARADWAJ
  3. 3. MISSION OFTHIS BUSINESS  OUR RESTAURANT WILL BE AN INSPIRING ONE,NATURAL INVERMENT , COMBAINING AN ELECTIC ATMOSPHERE WITH EXCELLENT AND INTERESTING FOOD.  OUR MAIN MISSION ARE AS FOLLOW : i. HAVE A GREAT FOOD SELECTION. ii. EFFICIENT AND SUPERIOR COUSTMER SERVISE. BECOUSE COSTOMER SATISFACTION IS OUR PRIME OBJECTIVE.  EMPLOYEE WELFARE, PARTICIPATION ANDTRAINING ARE EQUALLY IMPORTANTTO OUR SUCCESS. BY- AKHIESH BHARADWAJ
  4. 4. OBJECTIVES OF MY PLAN  KEEPING FOOD COST AT LESSTHEN 35% OF REVENUE.  PROMOTING AND EXPANDING THE RESTAURANT CONCEPT AS A UNIQUE RESTAURANT.  EXPANDING OUR MARKETING AND ADVERTISING IN GONDA ITO INCRESE OR COUSTOMER BASE.,  OUR CONCEPT COMBAIN VARIETY, AMBIENCE , ENTERTAINMENT AND A SUPERIOR STAFF TO CREAT A SENSE OF ‘PLACE’.  WE OFFAR FAIR PROFIT FORTHE OWNERS AND INNVESTERS. AND A REWARDING PLACETO WORK FORTHE EMPLOYEES BY- AKHIESH BHARADWAJ
  5. 5. Making by bamboos BY- AKHIESH BHARADWAJ
  6. 6. KEYS OF SUCCESS  UNIQUE,INOVATIVE & CONTEMPORARY  PRODUCT QUALITY  EMPLOYEE RETENTION FOCUS  COST CONTROL FOCUS.  THE MENUWILLTARGETTOVARIED PEOPLES. BY- AKHIESH BHARADWAJ
  7. 7. COMPANY SUMMARY  THE DEGIN:- A. THE RESTAURANTWILL BE FEATURETWOVENUE | B. ONEWILL BE INTHE RESTAURANT MAINBLY FOR DINNING PURPOSE AND FAMILIES. C. OTHERWILL BE OUTDORE FORTHE COUSTMERSWHO WANT SOMETHING NOT SO HEAVY LIKE LUNCH OR DINNER. D. THEREWILL BE CHAIRS PROVIDESAND ROOFWILL BW INTHE STYLEOF HUTTO GIVRTHE RESTAURANT INTHE INDIAN LOOKANDALSOTO DIFFERENTIATE FROM OTHERS. BY- AKHIESH BHARADWAJ
  8. 8.  THE MENU I. OUR RESTAURANT IS FOCUSED ON SERVINGTHE NEED OFTHE PEOPLE OFTHE GONDA. II. THERE WILL ALSO BE LITTLE BIT FLEXIBILITY INTHE MENU ATTHE STARTING OFTHE RESTAURANT.  THE MANAGEMENT I. ONE RESTAURANT MANAGER II. COOK ACCORDINGTOTHE NEED AND DEMAND. III. ONE SUPPY CHAIN AND INVENTORY MANAGER IV. WAITERS ACCORDINGTOTHE NUMBER OFTABLES. BY- AKHIESH BHARADWAJ
  9. 9.  WE WILL PROVIDE FOLLOWING- i. FAST FOODS AND NATURAL DRINKS. ii. GAMING ZONE FOR CHILDERNS & STUDENTS. iii. MOTIVATIONAL STAGE OR SEMENARS STAGES. BY- AKHIESH BHARADWAJ
  10. 10. MARKET ANALYSIS  My business is based on a preconceived idea. For market analysis I had taken the help of secondary data available .  today in India the trend of specialty restaurants is increasing .  Dinning experience.  Reasonable prices. BY- AKHIESH BHARADWAJ
  11. 11. STRATEGY AND IMPLEMENTATION  WE INTENDTO SUCCEED BY GIVING PEOPLE A COMBINATIONOF ECCILLENTAND INTERESTING FOOD IN AN ENVIROMENT.  WE WILL FOCUS ON ESTABLISHINGA STRONG IDENTY IN OUR COMMUNITYWITH A GRANDOPENING.  WE WILL CREATAN APPEALINGAND ENTERTAINING ENVIROMENTWITH UN BEATABLE QUALITYAT AN EXCEPTIONAL PRICE.  ALL MENU ITEMS ARE MODERATELY PRISE FORTHE AREA. BY- AKHIESH BHARADWAJ
  12. 12. COMPATITSTIVE EDGE  COMPATITATIVE EDGEWILL BE. i. AN EXTRARAORDINARY CONTEMPORARY RESTAURANT DESINGN. ii. INDIAN CLASSIC MENUWITH FEATURE MENU. iii. CHIF/MANAGEMENT STOCK INCENTIVE CAMPAINGN (I.E. “COMETOTOWN” PROMOTION. iv. EMPLOYEETRAINING .INCENTIVE AND RETENTION PROGRAM. BY- AKHIESH BHARADWAJ
  13. 13. MARKETING STRATEGY  MARKETING STRATEGY WILL BETO PROMOTE OUR ELECTRICF FOOD, SUPERIOR SERVICE , AND EXCITING CONCEPTS TO DRAW INTHE LOCAL REPATE CUSTOMER MARKETING INTIATIVES WILL CONCERNTRATE ONTHE FOLLOWING:-  BUILDING AND SIGNAGE.  COUSTMER SERVICE.  ADVERTISING & PROMOTION. BY- AKHIESH BHARADWAJ
  14. 14. MARKETING PROGRAM  MEDIA MARKETING:- i. BILLBOARD ADVIRTISMENT. ii. DISTRIBUTIONOF PAMPHLETS iii. ADVERTISMENT IN REGINAL NEWSPAPER iv. ADVERTORIAL IN LOCAL NEWSCHANNEL. v. SPONSORSHIP INTHE SCHOOL BUT NOT FORTHEN 1KM. vi. BANNERSAND SMALL POSTER INTHE SECTOR. BY- AKHIESH BHARADWAJ
  15. 15. MANAGEMENT SUMMARY  OWNER (RESTAURANT MANAGER)  OPERATION MANAGER  FINANCE MANAGER  MARKETING MANAGER  SUPPLY MANAGER.  LEGAL ADVISOR.  CHARTEREDACCOUNTANT.  INVENTORY MANAGER.  CASHIER CUM RECRPTIONIST. BY- AKHIESH BHARADWAJ
  16. 16. FINANCIAL PLAN  Restaurant’s financial mode is based on a business concept to “Plan for the Worst , but Manage for the Best.”  Restaurant’s financial plan will include:  Important Assumptions  Risk Analysis  Break Even Analysis  Profit and Loss Statement  Cash Flow statement  Balance Sheet BY- AKHIESH BHARADWAJ
  17. 17. Important Assumptions  Economy  Business  Annul Growth Rate Percentage  Seasonal SalesVariance  Industry & Start-up  Pricing & Cost Control  Cost Control  Inventory turnover and Accounts Payable BY- AKHIESH BHARADWAJ
  18. 18. END GROUPMEMBERS ABHISHEK GAUTAM ABDUL KARIM SANYOGITA PATHAK AKHILESH BHARADWAJ BY- AKHIESH BHARADWAJ

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