The finanal project

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The finanal project

  1. 2. <ul><li>The Business </li></ul><ul><li>The Market </li></ul><ul><li>Strategies </li></ul><ul><li>The Management Structure </li></ul><ul><li>The Financial Plan </li></ul><ul><li>Implementation Schedule and Milestones </li></ul><ul><li>Exit Strategy </li></ul>
  2. 3. <ul><li>Business Concept: VIP Service </li></ul><ul><li>Current Situation: Under Preparation </li></ul><ul><li>Objectives: </li></ul><ul><ul><li>Sale Target: $2.3 million </li></ul></ul><ul><ul><li>Second Unit  year 3 </li></ul></ul><ul><ul><li>Third Unit  year 4 </li></ul></ul>
  3. 4. <ul><li>Mission: </li></ul><ul><ul><li>Meals and Bevarage </li></ul></ul><ul><ul><li>Customers </li></ul></ul><ul><ul><li>Staff </li></ul></ul><ul><ul><li>Vendors </li></ul></ul>
  4. 6. <ul><li>Market Analysis: the general description of Da’an Dist </li></ul><ul><li>Market Segmentation : by ages </li></ul><ul><ul><li>30-44 year old age range </li></ul></ul><ul><ul><li>45-49 </li></ul></ul><ul><ul><li>21-29 </li></ul></ul><ul><ul><li>Combination of above </li></ul></ul><ul><ul><li>60+ </li></ul></ul><ul><ul><li>The rest </li></ul></ul>
  5. 7. <ul><li>Target Audience : parents </li></ul><ul><li>Strengths : </li></ul><ul><ul><li>Hospitality </li></ul></ul><ul><ul><li>Attention and Care to the customers </li></ul></ul><ul><ul><li>Location </li></ul></ul><ul><li>Weaknesses </li></ul><ul><ul><li>long-time training </li></ul></ul><ul><ul><li>turnover rate </li></ul></ul><ul><li>Competition: major chains and various independents </li></ul>
  6. 9. <ul><li>Positioning: </li></ul><ul><li>market research </li></ul><ul><li>Pricing: </li></ul><ul><li>questionnaire </li></ul><ul><li>calculate the potential profits and the costs </li></ul><ul><li>Promotion: </li></ul><ul><li>seasonal promotion </li></ul><ul><li>internet </li></ul><ul><li>business relationship </li></ul><ul><li>Distribution: </li></ul><ul><li>order mass material to lower the costs </li></ul>
  7. 10. <ul><li>offer the best food, drink and service </li></ul><ul><li>Provide the questionnaire </li></ul><ul><li>Pay more attention to the customer’s preference </li></ul><ul><li>Observe other restaurant’s strategy and compare their effectiveness with ours </li></ul><ul><li>Sales forecast: </li></ul><ul><li>problem->price </li></ul><ul><li>the money the customers paid is worth </li></ul>
  8. 11. <ul><li>Work together with other restaurant which provide different meals </li></ul><ul><li>Use the resources from each other and absorb the experiences and the advantages to make the restaurant much better </li></ul>
  9. 12. Management structure
  10. 13. <ul><li>CEO </li></ul><ul><li>Chef manager </li></ul><ul><li>Operation department manager </li></ul>
  11. 14. Org chart CEO Chef manager Operation Department Bar manager Sever manager Host manager Chef Bartender Shift leader Sever Board person Seater Greeter Shift leader pizza pantry Sa’ute Boil Fry
  12. 15. <ul><li>Rewards: </li></ul><ul><li>basic payment, bonus, temp replacement for sickness or holiday, employees discount, free trip for the staff </li></ul><ul><li>Train costs: </li></ul><ul><li>provide uniform, ID card </li></ul><ul><li>hold a test after the training </li></ul>
  13. 17. <ul><li>Rent 500,000 </li></ul><ul><li>Water/ Electricity fee 200,000 N.T. dollars </li></ul><ul><li>*Facilities/Equipments 2,000,000 N.T. dollars </li></ul><ul><li>Food Ingredients & Material 50,000 N.T. dollars </li></ul><ul><li>Worker’s payment 240,000 N.T. dollars </li></ul><ul><li>Promotion 50,000 N.T. dollars </li></ul><ul><li>Monthly disinfection 20,000 N.T. dollars </li></ul><ul><li>Extra payment 100,000 N.T. dollars </li></ul><ul><li>Totally: 1,160,000 N.T. dollars </li></ul>
  14. 18. <ul><li>100 seats </li></ul><ul><li>Day -> 100 </li></ul><ul><li>Night -> 200 </li></ul><ul><li>Average check: 500 NT </li></ul><ul><li>(100+200)*500*30= 4,500,000 </li></ul>
  15. 19. <ul><li>There may be some financial needs that we did not include in the list. </li></ul><ul><li>The payment of Water/ Electricity fee and Food Ingredients & Material part may differ form month to month, and it hard to make it accurate. </li></ul><ul><li>The estimated daily customer flow may have inaccuracy. </li></ul><ul><li>The estimated average check may be lower or higher than the actual situation. </li></ul>
  16. 20. Date Profit 2011.06 New Open 2011.12 Earn 50% back 2012.06 Earn 100% back 2012.12 Make a profit of 50,000 per month 2013.06 Make a profit of 80,000 per month
  17. 21. <ul><li>If we do not earn what we have spent back before 2012.12 , then we will exit the market. We will sell the store out. </li></ul>

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