The document outlines plans for opening a new restaurant called The Canal Bank Restaurant in Lahore, Pakistan. It includes sections on organizational plans, operational plans, marketing plans, management plans, and financing plans. Key details include a seating capacity of 100, 15 employees, and goals of ensuring customer satisfaction and promoting the unique restaurant concept.

1. 1

2. Group Members
 Aqib Bashir
 Shamael Daud
 Muhammad Ishaq
 Mirza Mazhar Ali Baig
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3. Business Plan
Opening A New Restaurant
3

4. The Canal Bank Restaurant
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5. To become a leader in the food
industry by providing “Halal”
and hygienically processed
products to man kind.
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6. Plans that we kept in our mind..
 Organizational Plan
 Operational Plan
 Marketing Plan
 Management Plan
 Financing Plan
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7. The Canal Bank Restaurant
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8. Organizational Plan
 Goals and objectives
Introduction of the Restaurant
Location of the Restaurant
 Corporate Structure
 No of employees
 Food Menu
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9. Goals and Objectives
 Ensure customer satisfaction.
 Keeping food costs at less than 35% of revenue.
 Promoting and expanding the restaurant concept
as unique restaurant.
 To create a Healthy and safe Environment.
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10. Introduction of the Restaurant
 Seating Capacity: 100
 No. of Employees : 15
 Timing : 13:00 to 1:00
 Take Away service: Yes
 Children Play Area: yes
 Address : 13/5 J block Canal view housing society on
canal road. (Ph.:(042) 3571-4339)
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11. Location Of the Restaurant
Our restaurant will be located in the Lahore.
“The Heart City of Pakistan”
13/5 J block Canal view housing society on canal road.
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12. Map of our Restaurant
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13. Corporate Structure
 Our Restaurant corporate structure is the Sole-
Proprietorship.
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14. Restaurant Hierarchy
General Manager
(Chief Chef)
Restaurant
Manager
Floor
Supervisor
Waiters
Table
Cleaner
Sweeper
Host
Hostess
Chief Chef
Bar’BQ, Fast
Food Chief
Helper Helper
Beverages
Expert
Helper
Salad &
Souces
Expert
Helper
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15. Food Menu
15

16. The Canal Bank Restaurant
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17. Operational Plan
 Supply Chain
 Production inputs
 Facility Requirements (Size, layout, capacity &
location)
 Equipment Plans
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18. Supply Chain
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19. Production Input
Vendors Cost (Per month)
Chicken 225,000
Vegetables 150,000
Spices and Buns 312,000
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20. Facility Requirements
 Size of our Restaurant: 1Kanal
 Capacity: 100 Persons
 Location: 13/5 J block Canal view housing society
on canal road.
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21. Equipment Requirements
Chilling Units
High quality Crockery
Furniture
Kitchen equipment
Others equipment
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22. The Employees Duty
 The Employees should come one hour earlier to
prepare themselves and daily briefing.
 The Employees should Leave one hour late for final
checking and for next day briefing.
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23. Sale Strategy
 To Speed up the customers service
 At least two employees will be servicing the clients
 One employee will be preparing the customer’s Order
 The other will be taking care the sales transaction
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24. Allocation working Hours
 We will be providing only One shift
 Shift from 12:00 to 02:00
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25. Total Cost
Variable Cost Fixed Cost Total Cost
600,000 5 00,000 11,00,000
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26. The canal Bank Restaurant
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27. Target Market
 Elite class and Upper middle
 University students and faculty
 People working in offices located close to the
Restaurant
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29. MARKETING OBJECTIVES
To create goodwill of the restaurant through
 Consistent quality
 Efficient dealing
 Customer satisfaction
 Interaction with customers
 Improvement against feedback
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30. Promotion Strategy
 Flyers
 Local newspapers
 Advertisement
 Discount to the regular customers
 Inviting celebrities
 Arranging parties
 Gifts on the birthday of regular customers
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31. The Canal Bank Restaurant
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32. Bio Data Of Top Level
Managers
Designation Experience Age Department
Owner (chief chef) 35 years 50 years Kitchen
Restaurant Manager 2 years 23 years Premises Area
Asst. Restaurant
Manager
1 year 21 years Premises Area
Other Staff Are Haired As Fresh Candidate
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33. Staff Salary
Staff No of Staff Per Staff cost Amount(RS)
Pakistani chef 1 18,000 18,000
Bar BQ chef 1 18,000 18,000
Fast food chef 1 18,000 18,000
Bread maker 2 15,000 30,000
Restaurant
manager
1 30,000 30,000
Assistant manager 1 22,000 22,000
Waiter 2 15,000 30,000
Helpers 4 15,000 60,000
Cleaners 2 14,000 28,000
Total 15 165,000 264,000
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34. Kitchen Staff
 The Chef with considerable experience in different
restaurants
 Helpers that work directly Chef
 People cleaning the restaurant
 Dishwasher
 Waiter
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35. Personnel Plan
I believe that the
personnel plan is
good per portion
to the side of the
restaurant and
projected revenue
Their will be the
differentiation in
the salaries of the
full time
employees and
the part time
employees
Their will be
award like “best
employee of the
week “ to boost
the employee
performance
Proper allowance
will be provided
to increase the
job satisfaction
level
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36. The Canal Bank Restaurant
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37. SWOT Analysis
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38. SWOT Analysis
Strengths
 Clean & Tidy
 Reasonable Prices
 Service Style
 Unique Product
Weaknesses
 Our Restaurant is new
 Limited Funds
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39. SWOT Analysis
Opportunity
 All the members of
management team are
properly qualified for
this sector.
 We have adequate
knowledge about
renowned restaurant
services
Threats
 We have limited owners
capital funds
 Space for low profit
margin
 High competition
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40. Balance Sheet
The Canal Bank Restaurant
Balance Sheet
Assets Rs
Currents Assets
Cash In Hand 80,000
Cash At Bank 80,00,000
Security 700,000
Prepaid Expenses 30,00,000
Total Curent Assets 1,17,80,000
Fixed Assets
Land & Building 12,00,000
Furniture & Fixture 400,000
Equipments 18,00,000
Other Assets 200,000
Total Fixed Assets 36,00,000
Total Asstes 1,53,80,000
Liabilities
Resevers 80,00,000
Payable Accounts 300,000
Others 7,080,000
Tolat Liabilities 1,53,80,000
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41. Income Statement
The Canal Bank Restaurant
Income Statement
Details RS Rs
Sales: 15,00,000
Less
686,000
Cost Of Goods Sold
Gross Profit 814,000
Less Operating Expenses
PayRoll 264,000
Marketing 50,000
Utilities 100,000
Total 414,000
Net Profit 400,000
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42. Per Head Cost Range
Our per head cost with profit will be in the range of
399 to 899
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