Business plan_Restaurant

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Business plan_Restaurant

  1. 1. Business Plan Restaurant Arnav Soni 1RV10EC021 Avinash Kumar 1RV10EC025 Anvay G Pandit 1RV10EC019
  2. 2. 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 Start-up cost to ensure that the business in not under-financed. • We have also determined the traditional and non-traditional risk associated with failure of the restaurant.
  3. 3. Objectives • Keeping food costs at less than 35% of revenue. • Promoting and expanding the restaurant concept as unique restaurant. • Expanding our marketing and advertising in Bangalore to increase our customer base. • Customer Satisfaction. • To create a Healthy and safe Environment.
  4. 4. Mission • Our restaurant will be an inspiring one, combining an eclectic atmosphere with excellent and interesting food. • Our main mission are as follows: • Have a great food selection. • Efficient and superior customer service. Because customer satisfaction is our Prime objective. • Employee welfare, participation and training are equally important to our success.
  5. 5. Mission • Our concept combines variety, ambience ,entertainment and a superior staff to create a sense of ‘place’. • We offer fair Profits for the owners and investors and a rewarding place to work for the employees .
  6. 6. Key to Success: • • • • • Unique, Innovative & Contemporary Product Quality Employee Retention Focus Cost Control Focus The Menu will Target to varied Peoples.
  7. 7. Company Summary • The Interior Design • The Restaurant will Feature two venues: • One will be in the restaurant mainly for dining purpose and Family. • Other will be Outdoor for the Customer who wants something not so heavy like lunch and dinner. • Lounge( for waiting) and Bar Facilities will be provided. • Bean Bags will be provided in Lounge.
  8. 8. Company Summary • The Menu: • Our Restaurant is focused on serving the need of the people of the Bangalore. • 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 number of tables.
  9. 9. Company Start-up • A space has to be rented of in an appropriate location . • 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.
  10. 10. Locations and Operations • Banshankari Stage III will be strategically suitable because of the following reasons: • In front of Pesit College Bangalore. • It also have coaching institutes and computer café. • It doesn’t have even a single restaurant near a km area who provides our cuisine.
  11. 11. Operation Criteria: • The restaurant will be located in Banshankari ,Bangalore.The restaurant will service lunch,dinner and after-hours dining during the week and weekends. • Buffet will be Provided in lunch and dinner: • 499 INR-for Veg. • 649INR –for Non Veg. • Mid-Night Buffet Will be available in Weekends upto 12 am-2 am. • 415 INR-for veg. • 499INR-for Non veg. • Service will be during the following hours: • • • • Lunch-01pm-4pm Dinner-7pm-11pm Breakfast-8am-12pm Evening Snacks-4pm-7pm • Free Home delivery will be available on the order of more than Rs 300. Within 3 kms from Hotel.
  12. 12. The Menu: • We will provide the following cuisine: 1) Salads 2) Deserts 3) Drinks(soft+hard) 4) Exclusive North Indian Speciality + Some dishes of Chinese and South Indian,Italian,Thai Food, Sea food, Continental.
  13. 13. Market Analysis • My business is based on a preconceived idea We will take the help of secondary data available • Today in India the trend of specialty restaurants is increasing • Dining Experience • Reasonable Experience
  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 target segments that contribute to our growth projections: • Youths and Teenagers • Families • The peoples will generally fall in between 15 to 50.
  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 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 Indian classic menu with featured menu Chef/Management Stock Incentive Program Inner and Outer Sector Marketing campaign(i.e “come to town” promotions) • Employee Training, Incentive and Retention program.
  17. 17. Marketing strategy • • • • Marketing strategy will be to promote our eclectic food, superior service, and exciting concepts to draw in the local repeat customers. Marketing initiatives will concentrate on the following: Building and signage(Signage is any kind of visual graphics created to display information to a particular audience). Customer service Advertising and promotion
  18. 18. Marketing program • Media marketing:• • • • • • Billboard advertisement. Distribution of pamphlets. Advertisement in local 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 sales 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 owners • Evaluating food choices for popularity
  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. Personnel plan: • I believe the personnel plan is good proportion to the size of the restaurant and projected revenues. • There will be 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: • A North/South Indian chef with considerable experience in different restaurants-(2). • Cooks that work directly with chef(2). • Prepare cooks/dishwasher(2). • People cleaning the restaurant(2). • Waiters.
  23. 23. Financial plan • Restaurant’s financial model 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
  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. Future Scope: • Restaurant will be build with the consideration of its expansion ,as the Profits Built up ,it will be branched out. • After its Presence in many states across India,the objectives will be revised in consideration of converting it into a Hotel chain.
  26. 26. Publicity: Discount Coupons will be available on the Following Websites.
  27. 27. Competitive Edge: • Online Orders will be taken on the Web-site.

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