This document provides details about the opening of a new restaurant called Paradise de Nature. It includes an introduction of the management team, descriptions of the restaurant's location, menu options, target customer segments, and SWOT analysis. It also outlines the restaurant's marketing strategy, financial projections, contingency plans, and competitive analysis. The overall goal is to serve quality organic foods in an attractive environment and provide customers with a memorable dining experience.

1. WELCOME
TO

2. PRESENTED FOR
Mr. Arafat Rahman
Assistant Professor,
Principles of Marketing(MKT-201),
Institute of Business Administration,
Jahangirnagar University

3. LET’S INTRODUCE OURSELVES
ANIQA TAHSIN
ANCHAL(787)
NAFIZ IMTIAZ
NOOR(816)
AFROZA
AKTER(790)
SABIHA
SULTANA(1257)
MD.SHAFAETH
ZAMAN(802)
MD.AFATRUL
ISLAM(1981)

4. PARADISE DE NATURE

5. PARADISE DE NATURE
LOCATION: GULSHAN-2
OPENING & CLOSING:
11.00 AM-10.00 PM
PRICE: PREMIUM

6. BUSINESS IN BRIEF
Enlightened Surroundings
Variety, Variety, Variety
Dinner Buffet
Quality Food
Affable Employees

8. MARKET SEGMENTATION
AGE
GENDER
OCCUPATION
INCOME

9. MARKET TARGETING
Corporate in different:
 Banks
MNCs

10. SWOT ANALYSIS

11. STRENGTH
Fresh market
Fully New idea
No dependence on raw materials
Organic elements are ensured
Customer satisfaction
Strong staff resources
Own transport
Secured source of capital
Attractive interior

12. Weakness
Very unfamiliar concept
Cost-sensitive project
Small dimension of the restaurant
Amateur senior management
Absence of occasional discount

13. OPPORTUNITIES
 Taking over of competing
firms
 Impressive relationship with suppliers
 Cutting costs

14. THREATS
 Competitors’
change in action
 Change in
consumer taste

15. ANALYSIS OF COMPETITORS
Major competitors:
Asparagus
Aristocrat
Topkupy

16. Marketing Mission
• To serve quality food with at a great value
• To feature a large selection of freshly prepared food
• To feature items from different cuisines and different price
ranges
• To combine menu variety, atmosphere, ambience and
friendly staff to create a sense of “place”

17. MARKETING OBJECTIVES
To provide quality organic food stuffs to the locality.
To modify the menu and other services with the change in
consumer taste, market demand and competitors’ strategy.
To render an enlightening environment to enjoy food items.
To extend the business in different locality if the acceptability of
our cuisines meets our prior expectation.
To maintain the costs and operation under tight managerial
expertise so that the mission of our venture can be satisfied.
To increase the average sales from year to year by materializing
the above mentioned objectives.

18. Marketing strategies
Strategies relating to products
 Strategies relating to pricing
 Strategies relating to
advertising/promotion
Strategies relating to distribution

19. STRATEGIES RELATING TO PRODUCT
The Menu
Organic Ingredients
Ethnic Ingredients
Interior design

20. STRATEGIES RELATING TO
PRICE
• Premium Pricing Strategy
• High quality product
• Charge the highest price

21. STRATEGIES RELATING TO
PR0MOTION
Banners
TVC
Ads in
Newspapers

22. Our website

23. THE DAILY STAR’S ARTICLE ABOUT US

24. SALES PROMOTION
CHECK
AVERAGE
FREQUENCY
NEW
TRIAL
PARTY
SIZE

25. FINANCIAL ANALYSIS
Income Statement
Balance Sheet
Statement of Cash flow

26. Income Statement
1st year
2nd year
3rd year
13,832,800
15,344,200
16,930,604
Less: cost of products sold
7,500,000
8,000,000
9,250,000
Gross profit
6,332,800
7,344,200
7,680,604
Rent
150,000
150,000
150,000
Utilities
400,000
500,000
550,000
Instrument
360,000
500,000
500,000
Advertisement
500,000
600,000
400,000
800,000
800,000
2,550,000
2,400,000
Total net sales
Expenses:
Fixed Expenses:
Miscellaneous expense
Total fixed expense
600,000
2,110,000

27. Controllable Expense :
Salaries / wages
980,000
1,200,000
1,000,000
Supplies
320,000
400,000
420,000
(3,410,000)
(4,150,000)
(3,820,000)
Net income before taxes
2,922,800
3,194,200
3,860,604
Taxes (30%)
(876,840)
(958,260)
(1,158,181)
2,235,940
2,702,423
Total fixed and
controllable expense
Net Income
2,045,960

28. Balance Sheet
Current year to date
Prior year to date
Prior year end
Cash
21,000,000
17,500,000
3,500,000
Net Receivables
25,000,000
20,000,000
5,000,000
Other Receivables
12,500,000
11,500,000
1,000,000
Inventory
5,000,000
7,000,000
-2,000,000
Prepaid expenses
1,000,000
700,000
300,000
64,500,000
56,700,000
7,800,000
225,500,000
118,300,000
107,200,000
290,000,000
175,000,000
115,000,000
Assets:
Current Assets:
Total Current Asset
Fixed and Other Assets
Total Assets

29. Liabilities and
Owner’s Equity:
Current Liabilities
50,000,000
40,000,000
10,000,000
Long term Liabilities
100,000,000
80,000,000
20,000,000
Stockholder’s Equity
135,000,000
51,700,000
83,300,000
3,300,000
1,700,000
175,000,000
115,000,000
Retained Earnings
Prices
Retained Earnings
5,000,000
Current
Total Liabilities and
Owner’s Equity
290,000,000

30. Statement of Cash flow
Cash flows from operating
activities:
Net income
2,702,423
Adjustments to reconcile net
income to net cash provided by
operating activities:
Increase in accounts receivable
(6,000,000)
Increase in accounts payable
10,000,000
Net increase in cash
6,702,423
Cash, January 1,2012
14,297,577
Cash, December 31,2012
210,000,000

31. BREAK-EVEN ANALYSIS

32. MASTER SCHEDULE

33. MILESTONE

34. CONTINGENCY PLANS
Performance standards and financial controls:
Product Activities
Budget
Performance Standards
Possible Corrective
Action
1. Advertisement
20 million
Big
billboards
construction areas
celebrities
on Print media
and
in
advertisements
2.
Import
new
process
100 to 150 million
plant
Waste
heat
recovery Efficient
use
of
plant that reduces the resources
production cost
3. Buy new trucks for
transportation
50 million
Transportation for long Increase
distance routes
trucks
transportation needs
for

35. WE DON’T SELL FOODS,
WE SELL BEST FOOD EXPERIENCE