Restaurant chain for diabeticS”SUBMITTED TO: SUBMITTEDBY:PROF. SATHISH CHANDRA DIPTI BHARTI(16) DINESH KURMI(41) PRATYUSH MANI TRIPATHI(43)
• India actually has the highest number of diabetics of any one country in the entire world.• The populations suffering from diabetes also have issues of blood pressure or high cholesterol level. Diabetes increases your risk of developing high blood pressure• We also plan to start a sweet shop inside the restaurant and a juice point just outside the restaurant by going high on the space.• Therefore the restaurant would be set up focusing upon diabetics but would also serve other people along by.
Theme:Lake view owing to the providing of serene and pureatmosphere.
MENU: JUICES:CARROT GREEN APPLE TOMATO LEMON BITTERGUARD GINGER FLAVORED DRINKS MILK AND CEREALSFAT FREE TORTILLA CHIPS SOYA MILK OAT MEAL CRISPY RICE FAT FREE YOGULT MILK PANNEER LAMB ALL BESAN DISHES FISH EGG FRUITS
strength • Excellent staff who are highly trained and very customer Weakness attentive. • Great retail space that is bright, hip, clean, and located in Area of operation-a very orthodox a metro city. society. • High customer loyalty among Concentrate more on diabetic people. repeat customers. • High-quality food offerings in quality, presentation, and price for diabetic people.Opportunities Threats• Very few restaurants in India Competition from local restaurants. catering the need for diabetic people. Nutrition point chains found in metro cities and real estate prices is going to be high. A slump in the economy reducing customers disposable income spent on eating out.
• Efficient & well trained chefs. • Financing from• Good hospitality staff. financial institutions• Security & housekeeping from outside agency Man Money 4M Machine Materials• Machineries will be • Raw material will be owned by the firm taken from the• All the new farmers directly. technologies will be • Adequate refrigerator opted by the time. space will be kept to store raw material.
ANSOFF’S MATRIX FORNEW PRODUCT AND EXISTING MARKET•High promotions•Bundled offers•Location advantage•Sustain the competition=innovative marketing strategies
TARGET AUDIENCE: POSITIONING COMMUNICATION -The people having • An affordable and • TARGETTING diabetes. exclusive restaurant. DOCTORN AND -People who are pretty CLINICS TREATINGmuch conscious about their • Mention of calories DIABETICS eating habits. on each food item. - • MEDICAL STORES • Taste with nutrition. Health conscious people • Elite touch in design who want believe in “prevention is better than and ambience cure”
COMPETETIVE ADVANTAGE:•Cost leadership.•Economical pricing.•Exclusiveness of brand.•Aggressive promotions.•Product identity, quality, and novelty.•High employee motivation and good sales attitude.•Innovative and aggressive service options.
CRITICAL ISSUES AND CHALLENGES:Picture Frame•The restaurant is at its nascent stage so every step takenshould be careful.•Making a brand image of the restaurant is of primeimportance.•People walk in for an exclusive dining experience so theneeds and wants of the customers should always be taken careof.•To gain competitive advantage.