This document provides a business plan for a new restaurant called "Fire on Grill". The summary is: 1) The restaurant will have two venues - an indoor dining area and an outdoor area for lighter foods, drinks, and entertainment. It will offer a variety of Indian cuisines, salads, desserts, and beverages. 2) The marketing strategy will promote the restaurant's food, service, and concepts through signage, customer service, advertising, and digital marketing. 3) Financial projections estimate total startup costs of Rs. 10,000,000 with a loan of Rs. 20 lakhs at 18% interest over 4 years due to risks in the hospitality industry from COVID-19

1. “FIRE ON GRILL”
RESTAURANT Ritwick
Simarjeet Singh
Bcom 5 SEM (M)

3. Industry overview
• Organized Segment is expected to reach Rs.40,000 crore by 2023,
driven by:
• Rising disposable income
• Nuclear family structure
• Increasing working population
• Rapid urbanization and consumerism.

4. 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 Start-up cost to ensure that the business in not
under-financed.
• We have also determined the traditional and non-traditional risk associated
with failure of the restaurant.

5. COMPANY SUMMARY
• The Restaurant will Feature two venues:
• One will be in the restaurant mainly for dining purpose and Family.
• Other will be Outdoor for the Customer who wants light food , drinks and
beverages.
• Cabins + stage for entertainment(stand up comedy , music etc)
• Lounge( for waiting) and Bar Facilities will be provided.
• Bean Bags will be provided in Lounge.

6. PRODUCT DESCRIPTION
• Menu
• All types of cultural Cuisine
• Salads
• Deserts
• Drinks and beverages

7. MARKETING STRATEGY
• Marketing strategy will be to promote our eccentric food, superior service,
and exciting concepts to draw in the local repeat customers. Marketing
initiatives will concentrate on the following:
• Building and signage (Signage is any kind of visual graphics created to display
information to a particular audience)
• CUSTOMER SERVICE
• Advertising and promotion

8. MARKETING PROGRAM
Media marketing:
• Billboard advertisement
• Distribution of pamphlets
• Advertisement in newspaper
• Advertorial on local cable channel
• Digital marketing
• Banners and small posters in the sectors.

9. SALES STRATEGY
• Our sales strategy requires consistently high quality foodservice, speedy
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 owners.
• Evaluating food choices for popularity.

10. COMPETITIVE ANALYSIS
Competitive edges will be:
• An extraordinary contemporary restaurant design
• Indian classic menu with featured menu
• Chef/Management Stock Incentive Program
• Inner and Outer Sector Marketing campaign(i.e. "come to town "promotions)
COMPETITIORS IN THE MARKET:
• THE BBQ COMPANY, PIND BALLUCHI, TIKKA JUNCTION, PUBLIC SQUARE ETC.

11. OPERATIONS PLAN
• THE RESTAURANT WILL BE LOCATED IN KARKARDOOMA, DELHI. The restaurant
will service lunch, dinner and after-hours dining during the week and
weekends.
• Buffet will be Provided in lunch and dinner.
• Mid-Night Buffet Will be available in Weekends up to 12 am-2 am
• Price ranges are differ for lounge and bar as compared to restaurnts.

12. OPERATIONS PLAN
• Service will be during the following hours:
• Lunch-01pm-4pm
• Dinner-7pm-11pm
• Breakfast-8am-12pm
• Free Home delivery will be available
on the order of more than Rs 300. Within 3 kms from Hotel.

13. FINANCIAL PLAN
• Capital expenditure=10,00,000
• Rent pm=1,50,000
• Employee salary=2,00,000
• sundry expenses=2,00,000
• Generators=5,00,000
• Marketing=3,00,000
• License=4,00,000
• Cooking utensils and kitchen
materials=5,00,000
• Marketing=5,00,000
• food raw items=4,00,000
• Bar and lounge=8,00,000
• Maintenance=5,00,000
• Petty cash=2,00,000

14. Finance plan
• As in hospitality sector due to covid
restrictions the license is quite expensive
and risky so we are getting loan at a high
interest rate than usual rate.
• We take loan of Rs20 l that is 40 % of total
capital and rest on our own.
• We will take a business loan @18% pa
interest of 20 l for 4 yrs as cash flow in this
sector is low in comparison to other
sectors.

15. Target market
• People who wants to celebrate something .
• People of all age group.
• People of medium and rich class.

16. Conclusion
• We will provide the best Indian cusine .
• We will give all the necessary facilites that the customers desires.
• We prioritize the satisfaction of people.

17. Thankyou