The document outlines a business plan for 'Dawaad,' a restaurant offering a wide variety of Indian cuisine in Hyderabad, aimed at providing exceptional food and service to a diverse clientele. It emphasizes competitive advantages through innovative menu offerings, strategic marketing plans targeting urban and suburban markets, and outlines financial projections and funding requirements. The long-term goal includes expansion to multiple locations while maintaining high-quality standards.

1. ENTERPRENEURSHIP :
BUSINESS PLAN PRESENTATION
Project submitted by : Aditya Choudhury -22001
Niranjan Nahak-22021
Soumen kundu-22028
Soumya Mohapatra-22030
Vinaya Pandey-22040

2. DAWAAT
Make People Happy, Have Some Fun and Be
Number 1!
Yours Truly Restaurant. For AM &
PM people

4. EXECUTIVE SUMMARY
Wide variety of Indian cuisine.
Located in the booming, and rapidly expanding city of
Hyderabad.
Inspired menu with a blend of varieties of Indian dishes.
Seven days a week
Relaxed, friendly and correct service
Hiring of experienced staff
.

5. FINANCIALSUCCESS
We believe this will be achieved by offering high-quality
service and excellent food with an interesting twist.
Start-up expenditure
Web site designing 50000
Office rent 5000
Computer and accessories 50000
Vehicles 60000
Licensing 7,00,00

6. MISSION
Great tasting food, but have efficient and friendly service
Choice for all families and singles, young and old, male
or female.
Employee welfare

7. OBJECTIVES
Keeping food cost under 35% revenue.
Stay in the restaurant business with excellent food and
service.
Expand our marketing and advertising in neighboring
areas and cities.

8. Future Plan
 If the business is meeting its projections in an year then,
we will start scouting for a second location and develop
plans for the next unit.
5 Year Plan
3 locations in different parts of the country like Raipur,
Ranchi, Bhubaneswar and Indore .. etc.
Although the restaurant industry is very competitive, the
lifestyle changes created by modern living continue to
fuel its steady growth.

9. COMPANYDESCRIPTION
Vision:
Extraordinary dining experience
Aim to be the best in the multi cuisine online restaurant
business.
Company location:
Madhapur, Hyderabad

10. COMPANY DESCRIPTION CONTD.
Basic product offering :
Indian Ethnic cultural food
Healthy food (low fat, low cholesterol)
Markets to be served:
Students
Couples / families
Working class singles
Business persons

11. ENTREPRENEURSHIP
Formalities & expenses:
Registration of the company
Licensing
Electrical Fitting
Insurance
Risks & liabilities
Not able to break even at the expected time
Repayment of loan’s
Unlimited liabilities of the partners.

12. Competition/CompetitiveAdvantage
Direct Competition
Bawarchi
Paradise
Local Competitors
Established brand hotels
Advantages
 Location (Your Home)
 Multi – Cuisine
 Expert Management Team

13. Competitive Edge
 Completely innovative way to serve.
 Our competitive edge is the menu that is home cooked,
the chef, the environment, the management, the service at
your own home.
 The best chefs are chosen according to their specialty.

14. Strategy And Implementation Summary
 Our strategy is simple, we intend to succeed by giving people
a combination of excellent and interesting food in an
environment that appeals to a wide and varied group of people.
 We will focus on maintaining quality and establishing a strong
identity in our community.
 We will keep our standards high and execute the concept so
that word-of-mouth will be our main marketing force.
 We will create an appealing and entertaining environment and
food with unbeatable quality at an exceptional price.

15. Marketing plan
• Dawaat has two marketing objectives.
• The first is to create the awareness and provide the following information to
the authorities of Daawat :
To show the marketing position of the organization.
To show the market share of Daawat
To give suggestion to the higher authorities for the future
improvement.
This department provides the information about their competitors
to the higher authorities of Daawat.
• The second basic objective of Marketing Department is that it meets the
budget in the required time span. The marketing department of Daawat
Food is to promote its products and make the future plan to live in the
budget.

16. Market segmentation
• Daawat will be marketed to people on the basis of demographic,
psychographic and geographic characteristics.
• Behavioral characteristics:
In behavioral aspect they segmented the market on the basis of
quality, taste a price. Following are the different possible segments
in this regard.
• Taste conscious
• Quality conscious
• Class conscious
• Combination of price and quality

17. • Demographic characteristics:
Demographic characteristics include age, sex, occupation,
education, income and race. We segmented our market
on following bases.
• Gender:
Dawaat is for each gender both male and female.
• Income:
Everyone can use the Dawaat service upper and
middle class
• Age: age limitation for using this product any age group.
• Occupation:
By profession also everyone can use this product means
businessman student workers and other people.

18. Target Market
After evaluation of various segments we decided to target the
market of urban and sub-urban areas as well as anyone can use
this product businessman, students, workers etc.

19. Sales Strategy
 Word’s Of Mouth
 Discount Coupons
 Free Home Delivery
 Concentrating on the customer's experience
 Offer various specials throughout the week that people can enjoy.

20. MARKETING MIX
7 P’s of Restaurant
PRODUCT:
• Product marketing deals with marketing the product to prospects, customers, and others.
• The products being offered at FUSION are-a cosmopolitan flair, engaging clientele along
with an international menu comprising of Indian food.
• Later with expansion we will go into multi- cuisines: ITALIAN , CONTINENTAL and
CHINESE.
• Daawat will be the only restaurant among all the competition which focuses the entire
menu on healthy and low-fat cooking
PRICE:
• Pricing is one of the most important elements of the marketing mix, as it is the only mix,
which generates a turnover for the organization.
• It costs to produce and design a product, it costs to distribute a product and costs to
promote it.
• The pricing strategies that we at Daawat will be considering during the preparation of the
menu are- Competition pricing
Product Line Pricing
Premium pricing
Psychological Pricing

21. PLACE
 This refers to how an organization will distribute the
service they are offering to the end user.
The organization must distribute the service
to the user at the right place and at the right
time.
 Daawat is located at Madhavpur, HI-Tech City.

22. PEOPLE:
An essential ingredient to any service provision is the use of
appropriate staff and people.
The staff at Daawat is efficiently and well trained to give our
customers high quality of personal service.
The service delivered by our employees is a very important element of
value. It is also an area where we can distinguish ourselves.
PROCESS:
This refers to the systems that are used to assist the organization in
delivering the service.
A big emphasis is being placed on extensive research into the quality
and integrity of our products.
They will constantly be tested for our own high standards of freshness
and purity.
We will make sure we serve Hot home cooked food in the right time
without any delay.

23. PROMOTION:
Promotion involves disseminating information about a service,
product line, brand, or company.
 Promotion is generally sub-divided into two parts:
• Above the line promotion
• Below the line promotion
PHYSICAL EVIDENCE:
Physical Evidence is the element of the service mix which allows the
consumer again to make judgments on the organization.
Physical evidence is an essential ingredient of the service mix.
Consumers will make perceptions based on their sight of the service
provision which will have an impact on the organization’s perceptual
plan of the service.

24. MARKET ANALYSIS SUMMARY
Dawaat focuses on student sand official people and family
people who are restaurant seekers. People that have a desire
for good food and a fascinating atmosphere.
The market customers for Dawaat would develop from:
Local Neighborhood Marketing Program
Customer Frequent Diner Loyalty Program
Suggestive Selling Program to increase average check
Tremendous growth in upper level family income

25. MARKET SEGMENTATION
The Business Man
Happy Couples
The Family
High-end Singles

26. MARKET PENETRATION
Entry into the market should not be a problem.
Restaurant has high visibility on the web.
The local residents and students always support new
restaurants because of their curiosity.
In addition, Rs.10,000 has been budgeted for a pre-
opening advertising and public relations campaign.

27. SERVICE BUSINESS ANALYSIS
The restaurant industry is highly competitive and risky.
Most new restaurants opened by inexperienced owners
struggle or fail.
However, those based on solid understandings of the
market needs have a much higher chance of success.
Restaurants make money by taking inexpensive
ingredients, combining them in creative ways, cooking
them properly, and selling them at a much higher price

28. UNIQUE SELLING PROPOSITION
• Online store.
• Order according to your convenience
• Home cooked food, delivered at your doorstep.

29. Market Feasibility Study
A market feasibility study is essential to gauge the practicality,
prospects, potential of the project, and therefore it’s feasibility
We would obtain an online sample of a survey or a field
research survey and conduct a research to gauge the tastes and
preferences of the localities. The survey would be done on
about 120 people residents of Madhapur and Amirpeet
respectively of all category of people who fall into our target
market.
From the survey, we will come up with a SWOT analysis and
marketing strategy to follow.

30. SWOTANALYSIS
STRENGHTS
First mover advantage
Economies of Scale
Varieties of food of the cuisine
Large number of bachelors/students/IT professionals
Catering to a wide range of people
No similar type of restaurant near the location

31. WEAKNESSES
High cost of operation
Not from a known group
Pricing
Competition
Difficulty In obtaining licenses

32. OPPORTUNITIES
New restaurants in other parts of the city
Offer greater variety
High growth in these areas.
Rising standard of living

33. THREATS
Other concept restaurants
People may be restrictive
High attrition rate.

34. Research
Based on the certain online research following data was
obtained:
People look for customer service most, followed by
décor.
People mind spending more money, even if they are
offered quality of service
3/4th of the people visit a restaurants (i.e. consume
restaurant food) at least once a week.

35. Research
They prefer Indian cuisine the most, followed by
Chinese, Italian and others.
They look forward to new dining experiences given the
opportunity.
While choosing a restaurant, customers are price
conscious.

36. POSSIBLE FINANCING
OPTIONS
Entrepreneur’s
personal
resources
Financial
institutions
Angel investors
Unusual
resources
Financing Options
Venture
capitalists Public offering
Business
development
programme

37. Evaluating Financing Options
Personal Personal Potential
Control Risk Reward
Personal Resources H H H
Financial Institutions
(Debt Financing) L - M L L – M
Venture Capitalists
(Equity-Debt Financing) L – M L L – M
Angel Investors
(Equity Financing) L – M L L – M
Public Offerings
Equity Financing) L L L – H
Business Development
Program L – M L L – M
Unusual Sources L – H L L- H
L – Low M – Medium H - High

38. COMPARISON OF VARIOUS
SOURCES
TYPE COST DILUTION RISK RESTRAINT ON
MANAGERIAL
FREEDOM
EQITY HIGH YES NIL NO
RETAINED
EARNINGS
HIGH NO NIL NO
PREFERENCE
CAPITAL
HIGH NO NEGLIGIBLE NO
TERM LOANS LOW NO HIGH MODERATE
DEBENTURES LOW NO HIGH SOME

39. WHAT WE ARE CHOSING
• 2.5 Lakhs Capital invested
• LOANS FROM FRIENDS AND RELATIVES-
1.5 LAKHS(UNSECURED)
• LOAN FROM FINANCIAL INSTITUTIONS
2.5 lakhs LAKHS(SECURED AGAINST THE BUSINESS
ITSELF)
INTEREST:
•8% annual rate from friends and relatives
•12% annual rate from bank

40. FINANCE
 Profit and loss account.
 Balance sheet.

41. PROFIT AND LOSS ACCOUNT
Year 1 Year 2 Year 3
Sales 180000 220000 500000
(-) Expences
Commission 10000 16000 25000
Int. on loan 30000 30000 42000
House Rent 60000 60000 60000
Repairs and Maintainance 20000 25000 30000
Depriciation(7%) 8050 10986.5
Other Exp. 2000 3000 4500
Stationary Exp. 2000 2500 3200
salary 18000 18000 25000
Advt. exp. 10000 0 0
152000 162550 200686.5
Net profit 28000 57450 299313.5

42. BALANCE SHEET
Year 1 Year 2 Year 3
Assets
Web designing 50000 50000 50000
Computer Asessories 50000 46500 43245
Telephone (Others) 3000 4000 4000
Furniture & Fixtures 5000 4650 4324.5
Vehicles 60000 55800 98394
Licenses 70000 70000 70000
Cash 100000 100000 100000
Bank 190000 226500 579350
528000 557450 949313.5
Year 1 Year 2 Year 3
LIABILITIES
Capital 250000 250000 250000
Borrowings 0 0 150000
Loans 250000 250000 250000
Retained Profit 28000 57450 299313.5
528000 557450 949313.5

43. OPERATIONALANALYSIS and HR

44. LOCATIONANALYSIS
Customer access
Nearby business
Population
Population growth
Economic conditions
General business factors

45. PROCESS FLOW CHART
Place the order with cook
Give the bill to customer
Get online feedback and
complaints
Respond to feedback and
complaints.
Online
registration
place order and
payment
Get confirmation
Deliver food to
customer

46. QUALIFICATION & CONDITION
REQUIRED FOR MANPOWER
Good health and stamina
Keen sense of taste and smell
Excellent hand/eye co-ordination
Good memory for details
Artistic and creative talent
Excellent communication skills, interpersonal skills and
team-building skills
Ability to remain calm in hectic circumstances
Desire to do a precise and thorough job

47. SALARYSTRUCTURE
• The cooks will get the price of their food in the starting of
the venture and later when the venture will start earning
enough profit, they will get a part of the profit.
• The owners will get a minimal salary at the starting and
then a part of the profit.

48. DUTIES & RESPONSIBILITIES
Creating new recipes to please customers
Hiring and supervising residential cooks
Estimating labour and food costs and altering menus to stay
within budget
Arranging for equipment purchases and repairs
Checking the quality of raw and cooked food products
Assisting with staff development and training
Meeting with other managers in the organization

49. LONG TERM DEVELOPMENT PLAN
Goals
Strategies
Milestones
Risk Evaluation

50. LONG-TERM DEVELOPMENT
Goals
 DAAWAT is an innovative concept that targets a new, growing
market.
 We assume that the market will respond, and grow quickly in
the next 5 years.
 Our goals are to create a reputation of quality, consistency and
security (safety of food) that will make us the leader of a new style
of dining.

51. Strategies
 Our marketing efforts will be concentrated on take-out and
delivery, the areas of most promising growth.
 The market changes, new services may be added to maintain
sales
Milestones
 After the venture starts, we will keep a close eye on sales and
profit. If we are on target at the end of year 1, we will look to
expand to a second unit.

52. Risk Evaluation
 The success of our project hinges on the strength and acceptance
of a fairly new market.
 After year 1, we expect some copycat competition in the form of
other independent units.
 Chain competition will be much later.

53. THANK YOU