Fusion is a proposed multi-cuisine restaurant located in Mumbai, India that will offer Italian, Chinese, Indian, and continental cuisines. It aims to provide excellent food and service to appeal to a wide customer base including families, couples, students, and business people. The restaurant plans to raise funds through a combination of secured and unsecured loans. Financial projections estimate that Fusion will break even in the beginning of the third year of operations. Key aspects of the business plan include market analysis, operational plans, HR considerations, and long-term development goals of expanding to additional locations.

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

2. EXECUTIVE SUMMARYBlend of Italian, Chinese, continental and Indian.

3. Located in the booming, and rapidly expanding city of Mumbai.

4. Inspired menu from different countries'

5. Seven days a week

6. Relaxed, friendly and correct service

7. Hiring of experienced staff

8. Venturing into the Catering business

9. Total sales allocation to be 85% restaurant sales and 15% catering sales. RAISING OF FUNDSSecured loans 40,000,000 at an interest rate of 10% Unsecured loans 20,000,000 at an interest rate of 6%

10. FINANCIAL SUCCESSWe believe this will be achieved by offering high-quality service and excellent food with an interesting twist.

11. Start-up expenditure Lease deposit 26,00,000 Furnishing and Interior 22,00,000 Support Equipments 20,00,000 Licensing 7,00,000

12. MISSIONGreat tasting food, but have efficient and friendly service

13. Choice for all families and singles, young and old, male or female

14. Employee welfare OBJECTIVES Keeping food cost under 35% revenue.

15. Keeping employee labor cost between 25-30% of revenue.

16. Stay in the restaurant business with excellent food and service.

17. Expand our marketing and advertising in neighboring cities viz. Pune and Nasik.KEYS TO SUCCESSUnique and innovative fine dining atmosphere

18. Great food, great service and atmosphere.

19. Appeal to a wide and varied clientele.

20. Public relations

21. Controlling costs at all times without exceptionFuture Plan If the business is meeting its projections in an year than, we will start scouting for a second location and develop plans for the next unit.5 Year Plan3 restaurants in different parts of the country like Delhi, Kolkata, Pune, Mumbai etc.

22. Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth.COMPANY DESCRIPTION Vision: Extraordinary dining experience

23. Aim to be the best in the multi cuisine restaurant businessCompany ownership:Partnership between Shantanu Singh & PriyankaBabbar

24. Each partner will have a holding of 50%Company location:Palm Spring Mall, Malad (west) - Link Road, MumbaiCOMPANY DESCRIPTION CONTD. Basic product offering : Italian, Chinese, Indian & Continental

25. Healthy food (low fat, low cholesterol) Markets to be served:Students

26. Couples / families

27. Destination customers

28. Working class singles

29. Business persons

30. Tourists ENTREPRENEURSHIP Formalities & expenses: Registration of the company

31. Licensing

32. Furnishing

33. Electrical Fitting

34. Kitchen and Crockery

35. Insurance Risks & liabilitiesNot able to break even at the expected time

36. Repayment of loan’s

37. Unlimited liabilities of the partners.Competition/Competitive AdvantageDirect Competition Kareem's

38. Lemon Grass Café

39. MachanAdvantages Location

40. Multi – Cuisine

41. Expert Management Team Competitive Edge Fusion will leverage it’s multi-pronged competitive edge to quickly gain market share. Our competitive edge is the menu, the chef, the environment, the management, the service and our friendly place. The chef has an excellent taste for what fine dining is and requires

42. Our environment is elegant and comfortable and our decor is warm and relaxing.

43. 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 with unbeatable quality at an exceptional price.

44. Marketing Strategy Sell For Tomorrow—Not just TodayPrint media advertising

45. Flyers

46. Entertainment book coupons

47. Mass Media Vehicles

48. Billboards

49. E- business Sales Strategy Word’s Of Mouth

50. Discount Coupons

51. Free Home Delivery

52. Concentrating on the customer's experience

53. Offer various specials throughout the week that people can come to enjoy.

54. .MARKETING ANALYSIS7 P’s of RestaurantPRODUCT:Product marketing deals with marketing the product to prospects, customers, and others. The products being offered at FUSION are-a cosmopolitan flair, comfortable atmosphere, striking décor, entertainment, engaging clientele along with an international menu comprising of multi- cuisines: INDIAN, ITALIAN , CONTINENTAL and CHINESE. FUSION 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 FUSION will be considering during the preparation of the menu are- Competition pricing Product Line PricingPremium pricing

55. PLACE This refers to how an organization will distribute the service they are offering to the end user.

56. The organization must distribute the service to the user at the right place and at the right time. Fusion is located at Palm Spring, Malad.PEOPLE:An essential ingredient to any service provision is the use of appropriate staff and people.

57. The staff at FUSION is efficiently and well trained to serve the guests in the best possible way.

58. Our staff is well trained to give to our customer’s high quality of personal service.

59. The service delivered by our employees is a very important element of value. It is also an area where we can distinguish our selves.PROCESS:This refers to the systems that are used to assist the organization in delivering the service.

60. A big emphasis is being placed on extensive research into the quality and integrity of our products.

61. They will constantly be tested for our own high standards of freshness and purity. PROMOTION:Promotion involves disseminating information about a service, product line, brand, or company.

62. 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.

63. Physical evidence is an essential ingredient of the service mix.

64. 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.MARKET ANALYSIS SUMMARYFUSION focuses on local and tourist restaurant seekers. People that have a desire for good food and a fascinating atmosphere.

65. The market customers for FUSION would develop from:

66. Local Neighborhood Marketing Program

67. Customer Frequent Diner Loyalty Program

68. Suggestive Selling Program to increase average check

69. Tremendous growth in upper level family income MARKET SEGMENTATIONThe Business Man

70. Happy Couples

71. The Family

72. High-end Singles

73. TouristsMARKET PENETRATIONEntry into the market should not be a problem.

74. Restaurant has high visibility with heavy foot traffic all day long.

75. The local residents and students always support new restaurants and the tourists do not have fixed preferences.

76. In addition, Rs.4,00,000 has been budgeted for a pre-opening advertising and public relations campaign. SERVICE BUSINESS ANALYSISThe restaurant industry is highly competitive and risky.

77. Most new restaurants opened by inexperienced owners struggle or fail.

78. However, those based on solid understandings of the market needs have a much higher chance of success.

79. Restaurants make money by taking inexpensive ingredients, combining them in creative ways, cooking them properly, and selling them at a much higher priceUNIQUE SELLING PROPOSITION

80. Market Feasibility StudyA market feasibility study is essential to gauge the practicality, prospects, potential of the project, and therefore it’s feasibility

81. We obtained an online sample of a survey conducted to gauge the tastes and preferences of city goers. The survey was done on about 120 people residents of Mumbai between 16 and 21 years.

82. From the survey, we came up with a SWOT analysis and marketing strategy to follow.SWOT ANALYSISSTRENGHTSFirst mover advantage

83. Economies of Scale

84. Varieties of food of the cuisine

85. Large number of bachelors/students/IT professionals

86. Catering to a wide range of people

87. No good restaurant near the locationWEAKNESSESHigh cost of operation

88. Not from a known group

89. Pricing

90. Competition

91. Difficulty In obtaining licensesOPPORTUNITIESNew restaurants in other parts of the city

92. Offer greater variety

93. High growth of the Hospitality Industry and tourism

94. Rising standard of livingTHREATSOther concept restaurants

95. People may be restrictive

96. High attrition rate.QuestionnaireBased on the questionnaire, following feedback was obtained:

97. People look for customer service most, followed by décor.

98. People mind spending more money, even if they are offered quality of service

99. 3/4th of the people surveyed visit a restaurants at least once a week.QuestionnaireThey prefer Indian cuisine the most, followed by Chinese, Italian and others

100. They look forward to new dining experiences given the opportunity

101. While choosing a restaurant, customers are price conscious.Entrepreneur’s personal resourcesFinancial institutionsAngel investorsUnusual resourcesVenture capitalistsPublic offeringBusiness development programmePOSSIBLE FINANCING OPTIONSFinancing Options

102. Evaluating Financing Options Personal Personal Potential Control Risk RewardPersonal Resources H HHFinancial Institutions(Debt Financing) L - M L L – MVenture Capitalists(Equity-Debt Financing) L – M L L – MAngel Investors (Equity Financing) L – M L L – MPublic OfferingsEquity Financing) L LL – HBusiness Development Program L – M L L – MUnusual Sources L – H L L- H L – Low M – Medium H - High

103. COMPARISON OF VARIOUS SOURCES

104. WHAT WE ARE CHOSINGLOANS FROM FRIENDS AND RELATIVES- 20 LAKHS(UNSECURED)LOAN FROM FINANCIAL INSTITUTIONS -40 LAKHS(SECURED AGAINST THE BUSINESS ITSELF)INTEREST:6% annual rate from friends and relatives12% annual rate from bank

105. FINANCE Profit and loss account.

106. Balance sheet.

107. Cash flow statement.P&L

109. Projected Balance Sheet of Fusion Company For First Three Years

111. Cash Flow Statement

113. Break Even AnalysisThus the company is going to break even in the begin of the third year.

114. Gross margin ratioGross profit = 14518635 sales = 34675000Gross profit ratio = 0.4187

115. Liquidity ratioCurrent assetsCash = 92960Closing stock =101135Prepaid expenses=500000 Total =694095Current liabilities =6100000Liquidity ratio= 0.1137

116. OPERATIONAL ANALYSIS and HR

117. LOCATION ANALYSISCustomer access

118. Nearby business

119. Population

120. Population growth

121. Economic conditions

122. General business factorsMACHINERIESMain equipments in kitchen:Support equipments:Chimney

123. Air Conditioner

124. Music System

125. Computers

126. Water Filters

127. Software’s for data analysis

128. Heaters

129. Stoves

130. Fridges

131. Griller

132. Chillers

133. Trolleys

134. Microwaves

135. MixersQUALITY TESTING PROCEDUREISO 9000-the only available internationally accepted standard for quality management system

136. Applicable to all kinds of organization of industries in manufacturing or service sector.

137. Systematic standardization and certifications

138. That allows complete freedom on selection and use of processes and framing of operating procedures an work instructionsPROCESS FLOW CHART Place order Give the order to chefGet drinks for customer Deliver salad or soup order to customer Deliver dinner to customerDeliver check to customerCash Bring change to customerCash or CreditCredit Return credit slip to customerClose table and collect tipCollect signed slip

139. ORGANIZATION STRUCTURE

140. QUALIFICATION & CONDITION REQUIRED FOR MANPOWERGood health and stamina

141. Keen sense of taste and smell

142. Excellent hand/eye co-ordination

143. Good memory for details

144. Artistic and creative talent

145. Excellent communication skills, interpersonal skills and team-building skills

146. Ability to remain calm in hectic circumstances

147. Excellent organizational skills

148. Desire to do a precise and thorough jobSALARY STRUCTURE Main chef -500000

149. Chef (15000*2) -300000

150. Helper (7500*3) -22500

151. Waiter (5000*10) -50000

152. Manager -12000

153. Cleaning staff (2000*2) -4000

154. Total -161000

155. Security (3000*3) -9000

156. For three floors for 365 days -6066000DUTIES & RESPONSIBILITIES Creating new recipes to please customers

157. Hiring and supervising kitchen staff

158. Estimating labour and food costs and altering menus to stay within budget

159. Meeting with customers regarding menus for special occasions such as weddings, birthday parties and banquets

160. Arranging for equipment purchases and repairs

161. Checking the quality of raw and cooked food products

162. Ensuring that sanitation standards are maintained

163. Assisting with staff development and training

164. Meeting with other managers in the organizationLONG TERM DEVELOPMENT PLANGoals

165. Strategies

166. Milestones

167. Risk Evaluation

168. Exit planLONG-TERM DEVELOPMENT & EXIT PLANGoalsFUSION 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.

169. StrategiesOur marketing efforts will be concentrated on take-out and delivery, the areas of most promising growth.

170. The market changes, new products may be added to maintain salesMilestonesAfter the restaurant opens, 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.Risk EvaluationThe 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.

171. Chain competition will be much later.Exit PlanIdeally, FUSION will expand to five units in the next 10 years.

172. At that time, we will entertain the possibility of a buy-out by a larger restaurant concern or actively seek to sell to a new owner.

173. THANK YOU