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business plan of shakes and salads bar from operational insight
- 1. Operations Management Business Plan Kautilya Group 10 Priyanka Singh, Manali Mhatre, Rituraj, Aditya Sharma, Kunal Mittal, Khyati Jain, Abhishek Vyas
- 3. • Our target market is not segmented among various categories any one who wants to eat healthy can our customer. But as our target customer we largely focus on college going , people on jobs. Target market • This business will face competition from Instafit & the Juice Lounge (near Haji Ali ,Mumbai). Because they are already running businesses with a great customer line. But not in Navi Mumbai so there will be a monopoly market for us Competition • The upcoming and the recent market involves customers those are very much possessive about there health and are health conscious so such a business can have a kick start. Market trends
- 4. Demand Forecast • Industrial level: People today are very concerned about their health that is why health related products are coming up good, specially age group of 28- 40 so, our products will have better sales in this area as working population is also high in this area. • Estimated Footfall: There are 2 gyms in this location Talwalkars and YFC with a collective customers of 350-400 so, atleast we can expect minimum 70 customers at our shop.
- 5. Facility Location •The outlet will be opened near a gym or a college or near a corporate house . •Any other health centre, yoga centre , fitness centre •Depends upon budget •Good pedestrians crowd •In Kharghar it can be opened near Talwalkars.
- 6. Facility layout 300 sq feet Refrigerator Cash counter
- 7. Costing •Total Investment :500000 •Deposit :100000 •Rent : 35000 per month (300sq feet) •Salary : Cashier 10000 per month Cook 2*7500, helper 2* 6000 •Electricity 8000 , lighting 3000 •Wooden platform 3000 , SS platform 15000
- 8. • Equipment : Blender 4000*2 , Mixer 2500*2 , Juice counter 15000 , sandwich griller 8000 • Supplies cost : inventories list 37500 • Advertising : Pamphlets 1500, shop board 12000 (LED board) • Utensils +disposals :12000-15000 • Apron & chef cap: 1000 • Expected sale: 75000 • licensing: 15000 • Reserves: 50000
- 9. • Funds to be Borrowed : 400000 from Bank as a loan , Funds from friend : 100000
- 10. Production Process • We have divided our layout into 3 main parts which is shakes and salads part, food preparation area and finishing area • With 2 parallel shelf area running across the shop, 1 for raw material storage and the other for dustbin. • On the first part we’ll have a stainless steel table for preparation of juices and salads • On the second part we’ll prepare food items. • Then on third part there will be a finishing area on which the items will be completed and served on the take away marble platform.
- 11. Total Quality Management • Good quality Raw material and proper preparation • Customisation of product according to customers • Improvement of product continuously through feedbacks • Motivating and encouraging employees for better output • Will go for interval or less purchasing because of perishable goods to avoid wastage and ensure quality because of freshness.
- 12. Product line Shakes Salads Eggie Proteins Banana Fruit salad Half boiled Vanilla Apple Green Salad Boiled eggs chocolate Mango Sprout Salad Omelette Strawberry Strawberry Corn Salad Caramel Juices Rich in protein Sandwiches Deserts Orange nectar Soya bean champ Veg sandwich Fruit cream Pineapple spinach ka funda cheese sandwich Pomegranate Sprout bhel Vegetable Sandwich Aleovera juice Paneer Sandwichs