Business plan
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This document outlines a business plan for a multi-cuisine restaurant. It will be located in posh areas of Delhi and offer Mexican, Italian, Indian, Lebanese, Chinese, and Thai cuisines. It will be open daily from 8 AM to 11 PM for breakfast, lunch, tea, and dinner. Home delivery will be available for orders over Rs. 300. The management team is qualified and marketing will be done through various advertisements and promotions. Financially, costs are considered for equipment, employees, marketing, and the restaurant aims to exceed sales of existing operations. The business will be run as a sole proprietorship with the owner responsible for all debts and profits taxed personally.
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Business plan
- 1. BUSINESS PLAN FOR MULTI CUISINE RESTAURANT Presented By- Madhav Khandelwal BBAVI th Semester 36/BBA/JU/L/2015
- 2. Executiv e Summary o My mission is to will provide a friendly, comfortable atmosphere where the customers can receive quality food, drinks, and service at a reasonable price. o Costs included in this plan are on the basis of industry trends. o This business plan is derived from a secondary detailed market analysis. o I have also determined the traditional and non-traditional risk associated with the failure of the restaurant.
- 3. OPERATIONS PLAN • Restaurant will be located in some of the posh locations of Delhi NCR like GK 2, Hauz Khas,VasantVihar, Golf Links, etc. • Service will be during the following hours: • Breakfast : 8:00 am to 12:00 noon • Lunch : 12:30 pm to 4:00 pm • TeaTime : 4:30 pm to 6:00 pm • Dinner : 7:00 pm to 11:00 pm • Home delivery will be available on order of more than Rs.300.
- 4. THE MENU Different types of Cuisines offered: • Mexican (Tacos, Enchiladas, Fajitas, Bionico) • Italian (Spaghetti alle vongole,Tiramisu, Pizza Pugliese) • Indian (Paneer tikka masala, Dal makhani, Rasgullas) • Lebanese (Hummus,Tabbouleh, Fattoush) • Chinese (Dim sum,Wonton, Buddha’s Delight) • Thai (PadThai,Thai Curry, Larb, Phat si-lo) • Soups andSalads • Drinks (Mocktails and non-alcoholic)
- 5. MARKETING STRATEGY • Marketing strategy will be to promote our authentic dishes, superior services and exciting new concepts to draw in the local customers. • Marketing will be done through: • BillboardAdvertisement • Distribution of pamphlets • Advertisement in Regional Newspaper • Advertorial on Local cable channel • Sponsorship on Social Media • Coupons, Discounts & Membership Cards
- 7. STRENGTHS & OPPORTUNITIES We will provide reasonable customer satisfaction. We will provide tasty and hygienic food in a clean and neat dining room with washing and toilet facility. With a reasonable rate & quantity. All the members of management team are properly qualified for this sector. We have adequate knowledge about renowned restaurant services all over the world.
- 8. WEAKNESS & THREATS Lack of Ambiance The restaurant is new and not established Loan burden We have limited owners capital funds Space for low profit margin High competition
- 9. MANAGEMENT TEAM • Owner (Restaurant Manager) • Legal Advisor • Head Chef • Assistant chefs and cooks • Cashier cum receptionist • Waiters • Bar tender • People for cleaning tables and washing dishes • Valet
- 10. Financial Plan • Restaurant’s financial model is based on a business concept to “Plan for the Worst, but Manage for the Best.” • It is reasonable to assume that given the location, size of operation, and unique concept of this restaurant, that it will produce sales in excess of the existing operation. • Costs to consider: • Buying Kitchen Equipment • Wages of Employees • Marketing • Insurance expenses • Licenses and permits • Furniture cost • Working Capital
- 11. LEGAL STRUCTURE My business will be run as a sole proprietorship. All debts and liabilities of this business will be my responsibility. I will pay personal income taxes on the profits made.This will make accounting much simpler. With having a sole proprietorship, I can also deduct my business losses to the extent of my total income that I may have from all sources.
- 12. THANK YOU