Business plan


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Business plan

  1. 1. Business Plan Members Names • Hamza Butt • Aqib Ali
  2. 2. Business Plan Garden Breeze Restaurant
  3. 3. Executive Summary  Costs included in this plan are on the basis of industry trends.  This business plan is derived from a secondary detailed market analysis .  A buffer is included in the star-up cost to ensure that the business is not under financed.  We have also determined the traditional and non-traditional risks associated with failure of the restaurant.
  4. 4. Objectives  Keeping food costs at less than 35% of revenue.  Promoting and expanding the restaurant concept as a unique restaurant .  Expanding our marketing and advertising Lahore to increase our customer base.
  5. 5. Mission  Our restaurant will be inspiring one , combining an eclectic atmosphere with excellent and interesting food.  Our main missions are as follows:  Have a great food selection.  Efficient and superior customer service. Because customer satisfaction is our prime objective.  Employees welfare , participation and training are equally important to our success.  Our concepts combines variety , ambience, entertainment and a superior staff to create a sense of „place‟.
  6. 6. Key to Success • Unique, Innovative and • • • • Contemporary Product quality Employee Retention Focus Cost control focus The menu will target to varied peoples
  7. 7. Company Summary  The design:  The restaurant will features two venues:  One will be in the restaurant mainly for dinning purpose and families.  Other will be outdoor for the customers who want something not so heavy like lunch and dinner.  There will be chairs provided and roofs will be in the style of hut to give the restaurant an Pakistani look and also to differentiate from others.
  8. 8. Company Summary  The Menu  Our restaurant is focused on serving the need of the people of the Lahore.  There will also be little bit flexibility in the menu at the starting of the restaurant. • The Management • One restaurant manager • Cook according to need and demand • One supply chain and inventory manager • Waiters according to the numbers of tables
  9. 9. Company start-up  We are currently negotiating a restaurant space to be rented of in “264.N M.m Alam Road Lahore” and will open in the month of December.  Our start-up costs are mostly expensed equipment , furniture, painting, reconstruction, rent, start-up labour, and legal and consulting costs associated with opening our restaurant.
  10. 10. Location and Operation  Lahore will be strategically suitable because of the following reasons: It also have coaching institutes and computer café.  It doesn‟t have even a single restaurant near a Km area who provides
  11. 11. Operation Criteria  The restaurant will be Lahore M.m.Alam Road .The restaurant will service lunch, dinner, and after-hours dinning during the week and weekends.  Service will be during the following hours :  Lunch-11:00am to 4:00pm  Dinner-6:00pm to 11:00pm  Breakfast -8:00am to 12:00noon and 4:00pm to 7:00pm  Home delivery will available on the order of more than Rs.500.
  12. 12. The Menu  Continental, Pakistan. Sea food.  Specialties  Lemon tea with a lemon on top  All kind of smoothes and cocktails .
  13. 13. Market Analysis  My business is based on a reconceived idea . For market analysis I had taken the help of secondary data available.  Today in Lahore the trend of specialty restaurant is increasing.  Dinning experience.  Reasonable prices.
  14. 14. Market Segmentation  Restaurant and 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:  Youths and teenagers.  Families.  People from sector 20,19,25,21.  The peoples will generally fall in
  15. 15. Strategy and Implementation  We intend to succeed by giving people a combination of excellent and interesting food in an environment.  We will focus on establishing a strong identity in our community with a grand opening.  We will create an appealing and an entertaining environment with unbeatable quality at an exceptional price.  All menu items are moderately priced for the area.
  16. 16. Competitive Edge  Competitive edges will be : An extraordinary contemporary restaurant design.  Lahori classic menu with features menu.  Chef /management Stock incentive program.  Inner and outer sector marketing campaign (i.e.”Come to Town” promotions)
  17. 17. Marketing strategy  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:  Building and Signage.  Customer service.  Advertising and Promotion
  18. 18. Marketing Program  Media marketing: Billboard Advertisement  Distribution of pamphlets  Advertisement in regional newspaper  Advertorial on local cable channel  Sponsorship in the schools but not far than 1Km.  Banners and small posters in the sectors.
  19. 19. Sales strategy  Our ales strategy requires consistently high quality food, service speed and atmosphere. we can accomplish this by:  Hiring employees who genuinely enjoy their jobs.  Continually assessing the quality of all aspects mentioned above.  Interacting with our customers personally, so they know that their feedback goes directly to the owners
  20. 20. Management Summary  Owner (restaurant manager)  Operations manager.  Finance manager.  Marketing manager.  Supply manager.  Legal advisor.  Chartered accountant.  Inventory manager.  Cashier cum receptionist.
  21. 21. Personal plan  I believe the personnel plan is in good proportion to the size of the restaurant and projected revenues.  There will be in the differentiation in the salaries of full-time employees and part time employees.  There will be award like “best waiter of the week ” to boost the employees performance.  Proper allowances will be provided to increase the job satisfaction level.
  22. 22. Kitchen  Cooks that work directly with chef  Prepare cooks/dishwasher  People cleaning the restaurant  Waiters
  23. 23. Financial plan  Restaurant financial model is based on a business concepts to Plan for Worst, but Manage for the best.  Restaurant financial plan will include:  Important assumptions  Risk Analysis  Break Even Analysis  Profit and Loss Statement
  24. 24. Important Assumptions  Economy  Business growth  Annual Growth rate Percentage  Seasonal Sales Variance  Industry & Start-up  Pricing & Cost Control  Cost control  Inventory turnover and Accounts Payable
  25. 25. Risk analysis  This financial plan is budgeted to support the worst-case business scenario.