This business plan is for Garden Breeze Restaurant owned by Hamza Butt and Aqib Ali. The plan outlines objectives to keep food costs below 35% and expand marketing in Lahore. The restaurant will have indoor and outdoor seating and serve continental, Pakistani, and seafood. It will be located in Lahore on M.M. Alam Road and have lunch, dinner, and delivery services. The financial plan includes assumptions, risk analysis, break even analysis, and profit/loss projections.

1. Business Plan
Members Names
• Hamza Butt
• Aqib Ali

2. Business Plan
Garden Breeze
Restaurant

3. 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 star-up cost to
ensure that the business is not under
financed.
 We have also determined the traditional
and non-traditional risks associated with
failure of the restaurant.

4. Objectives
 Keeping food costs at less than
35% of revenue.
 Promoting and expanding the
restaurant concept as a unique
restaurant .
 Expanding our marketing and
advertising Lahore to increase our
customer base.

5. Mission
 Our restaurant will be inspiring one
, combining an eclectic atmosphere with
excellent and interesting food.
 Our main missions are as follows:
 Have a great food selection.
 Efficient and superior customer service.
Because customer satisfaction is our prime
objective.
 Employees welfare , participation and training
are equally important to our success.
 Our concepts combines variety
, ambience, entertainment and a superior staff
to create a sense of „place‟.

6. Key to Success
• Unique, Innovative and
•
•
•
•
Contemporary
Product quality
Employee Retention Focus
Cost control focus
The menu will target to varied
peoples

7. Company Summary
 The design:
 The restaurant will features two venues:
 One will be in the restaurant mainly for
dinning purpose and families.
 Other will be outdoor for the customers
who want something not so heavy like
lunch and dinner.
 There will be chairs provided and roofs will
be in the style of hut to give the restaurant
an Pakistani look and also to differentiate
from others.

8. Company Summary
 The Menu
 Our restaurant is focused on serving the
need of the people of the Lahore.
 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 numbers of
tables

9. Company start-up
 We are currently negotiating a
restaurant space to be rented of in
“264.N M.m Alam Road Lahore” and will
open in the month of December.
 Our start-up costs are mostly expensed
equipment
, furniture, painting, reconstruction, rent,
start-up labour, and legal and consulting
costs associated with opening our
restaurant.

10. Location and Operation
 Lahore will be strategically suitable
because of the following reasons: It also have coaching institutes and
computer café.
 It doesn‟t have even a single
restaurant near a Km area who
provides

11. Operation Criteria
 The restaurant will be Lahore M.m.Alam Road
.The restaurant will service lunch, dinner, and
after-hours dinning during the week and
weekends.
 Service will be during the following hours :
 Lunch-11:00am to 4:00pm
 Dinner-6:00pm to 11:00pm
 Breakfast -8:00am to 12:00noon and
4:00pm to 7:00pm
 Home delivery will available on the order of
more than Rs.500.

12. The Menu
 Continental, Pakistan. Sea food.
 Specialties
 Lemon tea with a lemon on top
 All kind of smoothes and cocktails .

13. Market Analysis
 My business is based on a reconceived
idea . For market analysis I had taken
the help of secondary data available.
 Today in Lahore the trend of specialty
restaurant is increasing.
 Dinning experience.
 Reasonable prices.

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 targeted segments
that contribute to our growth projections:
 Youths and teenagers.
 Families.
 People from sector 20,19,25,21.
 The peoples will generally fall in

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 an
entertaining environment with unbeatable
quality at an exceptional price.
 All menu items are moderately priced for
the area.

16. Competitive Edge
 Competitive edges will be : An extraordinary contemporary
restaurant design.
 Lahori classic menu with features
menu.
 Chef /management Stock incentive
program.
 Inner and outer sector marketing
campaign (i.e.”Come to Town”
promotions)

17. Marketing strategy
 Marketing strategy will be to promote
our electric food, superior service, and
exciting concepts to draw in the local
repeat customers. Marketing initiatives
will concentrate on the following:
 Building and Signage.
 Customer service.
 Advertising and Promotion

18. Marketing Program
 Media marketing: Billboard Advertisement
 Distribution of pamphlets
 Advertisement in regional newspaper
 Advertorial on local cable channel
 Sponsorship in the schools but not far
than 1Km.
 Banners and small posters in the
sectors.

19. Sales strategy
 Our ales 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 the owners

20. Management Summary
 Owner (restaurant manager)
 Operations manager.
 Finance manager.
 Marketing manager.
 Supply manager.
 Legal advisor.
 Chartered accountant.
 Inventory manager.
 Cashier cum receptionist.

21. Personal plan
 I believe the personnel plan is in good
proportion to the size of the restaurant
and projected revenues.
 There will be in 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. Kitchen
 Cooks that work directly with chef
 Prepare cooks/dishwasher
 People cleaning the restaurant
 Waiters

23. Financial plan
 Restaurant financial model is based on
a business concepts to Plan for
Worst, but Manage for the best.
 Restaurant financial plan will include:
 Important assumptions
 Risk Analysis
 Break Even Analysis
 Profit and Loss Statement

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. Risk analysis
 This financial plan is budgeted to
support the worst-case business
scenario.