The document provides details about a samosa shop business plan in Delhi, India. It discusses the business's objectives to provide 16 varieties of fresh samosas and unique customer experiences. It aims to target all customer segments and become a leading samosa shop through quality products and service. The management team consists of 6 partners and 8 employees with various roles in operations, marketing, finance, and HR. It also provides an industry and competitive analysis of the food and beverages sector in India.

1. Chapter 1
Executive Summary
Key elements of the plan
The business is of a Delhi based samosa point shop. It comprises of six partners and eight
employees. The business deals in a new and wide variety of samosas like tandoori paneer, kadai
paneer, paneer pyaz, chowmein, macroni,, Indian pizza, Italian pizza, mix veg, dal samosa etc
in India.
• Store design that will be both visually attractive to customers, and designed for fast and
efficient operations
• Employee training to insure the best samosas preparation techniques.
• Marketing strategies aimed to build a solid base of loyal customers
• The products we serve are of the highest quality. We combine this quality with great
service and atmosphere
• Customer satisfaction with high quality samosas and services
• Competent management staff who makes the samosas and its filling fresh and good
quality
• Location is our key success factor means that on GT road Rah wali is very suitable for
our business.
• Management that treats every employee equally. We create an atmosphere where
employee's love coming to work and can earn good money.
• Our commitment to providing excellent quality samosas at all times
• Excellent Customer Service. Quick delivery and each customer will be treated as would
an honored guest in our homes
• The best products - freshest, cleanest premium serving
• Product quality. Not only great food but great service and atmosphere
• The creation of a unique, innovative, upscale atmosphere that will differentiate
• Different variety of samosas will give customers a unique experience as well as
excellent product.
• Maintain good relationships with reliable supplier
BUSINESS DESCRIPTION
Our business name is SAMOSA POINT and we have different varieties of samosas.
Samosa point is providing the totally fresh samosas and different varieties from the last few
years. People are very much conscious about their health and mostly people like the junk food or
fried snacks so we give the unique experience in samosas and a feeling to enjoy the flavours.
Product and services
Different varieties of samosas:Different varieties of samosas:
We make fresh samosas 16 flavors in samosas available throughout the year tandoori paneer,
chilly paneer, kadai paneer, malai paneer, paneer pyaz, macroni, Indian pizza, Italian pizza, dal,
corn, mushroom, chowmein, aloo, mix veg, meetha, shahi paneer
Product Differentiation
Uniqueness of Our Product and ServicesUniqueness of Our Product and Services
We are providing the huge range of products in local market before no one local has a large
number of Variety in this field so that we have a comparative edge on other samosas shops.
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2. Point of differencePoint of difference
• 100% taste
• 16 different flavor
Target market
Samosa point currently targeting sensory and worries segments. For every segment samosa point
has made its product. Samosa point targeting the all customer who include in both segment
sensory and worries. Samosa point targeting all customers those are health conscious and seeking
benefit in the product. Samosa point provides feeling with different flavor and traditional snack
to fulfill the need of customer of every segment.
Chapter 2
Objectives of the business plan
OBJECTIVES
 Become as the Best Juice Shop in Delhi
 Improving the customer satisfaction through the good quality of products.
 Turn in profits from the first year of operations.
 The creation of unique, innovative and healthy products that will differentiate Juice Hut
from local juice shops.
 Four new Outlets in next five years in city.
 Net profit Margin of 45% or more in next three years
 To exceed 6 million in annual sales by the third year of plan implementation.
Mission
Establish Juice Hut as the Local leading source of healthy energy in the form of freshly blended
juices and creamy with an uncompromising commitment to making a difference through our
values
Vision
Explore all over the India from Fresh juices, providing for all their needs always with the
assurance of outstanding quality.
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3. Chapter 3
Management team
Management Summary
We “Juice Hut” is a small shop owned and operated by SHUBHAM, AYUSH , SUMEET
RAINA, and SHAILJA VASISHT and NAMITA SOOD, as a partnership. Shubham Sood is HR
personnel and holds all employees as well as their pay roll, incentives, rewards and applies
motivation tools to increase their efficiency. Ayush Sood is a finance manager and accountant.
Sumeet Raina is a marketer and designer of the shop as well as interior designer. Sarwat is
assistance of Shailja and manages financial work under her manager. Namita is operational
manager and manage all products as well as customer relation and manages the store. These
partners do not have extensive experience in this and related industry but they have business
knowledge and they know, they can manage their business. They all have knowledge about their
duties and jobs.
Management style
The company's management philosophy will be based on responsibility and mutual respect.
Our management style reflects the participation of the owners; we are not very hierarchical, and
encourage all employees to learn as much as possible about all aspects of the business. “Juice
Hut” has a very strong organizational culture. It believes on teamwork. The structure is very
flexible. We respect its community of co-workers, and will treat all workers well. We well
maintain an environment and structure that will encourage productivity and respect for customers
and fellow employees. Additionally, the environment will encourage employees to have fun by
allowing creative independence and providing challenges that are realistic and rewarding. It’s a
family business, we understand that our tea tenders, cleaners, and other help are not just workers;
they are people with their own lives, personalities, and hopes. So it is important to us that they
enjoy their jobs and feel well-rewarded for their work.
Our business culture
There is a tight internal control in the organization. The check and balance system is also very
strong in the organization. Nobody is allowed to violate the said principles of organization. Due
to this check and balance system they can make corrections in their plans. If the plan is not
working well and the targets are not achieved, the managers know it at a right time and they can
make it well. No one is allowed to violate his powers.
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4. Chapter 4
Environmental scanning of the business
(A) INDUSTRY ANALYSIS
FMCG Growth: urban and rural
In 1997, the Indian food market was placed at Rs. 2,75,000 crores, three quarters of which was
fresh food, 15% semi processed, and just a tenth processed. In terms of volume, processed food
accounts for just 2% of the total output. Today time pressured unitary families ensure that the
food-
processing sector grows at a phenomenal rate. The demand is ever increasing and the
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5. supply is constantly evolving new market players. In fact, the research study indicates that most
of the money flowing out of an individual’s purse is spent on food and beverages.
BREAK-UP OF PER CAPITA SPEND
Processed food being tokened as convenient and hygienic almost-ready meals offer a lucrative
market especially in the much growing and talked about beverages sector. Beverages constitute
all of cold drinks like Coke & Pepsi, hot beverages like tea, coffee and milkfood drinks, squashes
and syrups, mineral water, tetrapack drinks. Share of each being:
Hot beverages include tea, coffee and milkfood drinks
Even as the two soft drinks stalwarts – Coca-Cola and Pepsi – are slugging it out, Rs. 400 crores
tetrapack market is abuzz with activity. Frooti, the pioneer in the tetrapack market of India began
the trend for fruit drinks. It continues to be the leader with Jumpin, Real and Onjus following it.
5
Food &
beverages
54%
Transport &
Communicat
ion
13%
Rent, fuel &
power
10%
Clothing and
footwear
10%
Others
13%
Cold drinks
49%
Mineral water
2%
Tetrapacks
6%
Hot beverages
40%
Softdrink
concentrates
1%
Squashes &
Syrups
2%

6. Parle Agro includes Frooti , Appy, Pingo
Godrej Foods constitutes Jumpin
Rest include Treetop, Volfruit, Onjus, Real etc.
Tetrapacks which account for 10% of the total Rs. 4000 crores drink market have been growing at
the rate of 20%. It is divided into three segments viz., Fruit Drinks, Juices and Nectars. According
to the stipulations by the Government FPO Act, all products containing fruit content less than
20% of total product should be branded as ‘fruit drink’; in the case of oranges, the stipulation is
upto 40% of the total content to qualify as a ‘fruit drink’. Fruit content of more than 20% but less
than 85% qualifies for the tag of ‘nectar’; in the case of oranges it has to be more than 40% and
less than 85%. And finally, to qualify for the tag of ‘fruit juice’, the fruit content has to be more
than 85%. Going by this qualification, the bulk of the products in the market fall in the ‘fruit
drink’ category, with a few in the ‘nectar’ range and still fewer in the ‘fruit juice’ range. Apart
from Parle Agro’s Frooti, Appy, Pingo, Godrej Food’s Jumpin, Lipton India’s Treetop; popular
brands such as the Rasna range and Kissan squashes fall in the fruit drink category. Pepsi’s Slice
(mango), canned juice segment comprising of brands like NAFED, Noga, Midland, Mohan
Meakin’s God Coin and Druk qualify as fruit nectars. However, ETLs Onjus (34% market share)
and Dabur India’s Real quality to be the major contenders in the fruit juice market.
(B) SWOT of the competitors
The following are strengths and weaknesses of the major competitors.
Booster juice master
This juice shop is located in kashmiri gate and is known for its quality and service to the
customers. Booster juice will be soon coming up with branches in other nearby areas.
o Strengths: The main strength of booster juice master is that it is the only business in
Delhi that caters to the quality juice market. It also has very reasonable prices.
o Weaknesses: The primary weakness of booster juice master is that it does not sell ice
creams and shakes. Syrups are also not of good quality.
Juice point
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Parle Agro
70%
Godrej Foods
20%
Rest
10%

7. Juice point is located at Chanakya Puri. It is a famous juice shop selling variety of juices and
shakes at low prices. One major limitation of the shop is that it does not have sitting arrangement
for people and also is uncovered which becomes its major drawback during summers.
o Strengths: The main strength of juices sold by juice point is their low price and the
convenience to the shopper in buying juices while doing their shopping.
o Weaknesses: The main weakness of juices sold by juice point is that they do not sell
quality juice and prefer to sell the more inexpensive brand with lower quality taste.
Chawla juice bar
Its a juice point that is located at many of the metro stations in Delhi. It is planning to create
many juice hubs in various malls of the city. Chawla juice has come up with a variety of shakes
this summer.
o Strengths: Main strength of juices and shakes sold by chawla juice bar is the
location and convenience and low price.
o Weaknesses: chawla’s weakness, like booster juice master, is that they do not sell
quality syrups. Also, the shakes business is not their primary focus.
Goldy juice centre
It is located in Govindpuri extension. This is the only branch as of now.
o Strengths:The main strengths are that it deals in a variety of juices and shakes. it
provides good quality ti its customers.
o Weaknesses; The main weakness is its location.
(c)Opportunities and reasons for entering into the business
Changing Social Trend
Consumers in drink fresh juices on a regular basis as they increasingly concentration adopts
Western lifestyles, especially the younger generation which is hugely influenced by the Western
media. Younger consumers tend to follow Western eating and drinking habits. There was an
increase in demand for functional drinks over the review period
Health conscious
Increasing health and hygiene awareness among India is has greatly increased sales of
fruit/vegetable juice. Both the government and the media have started health awareness
campaigns to make India is realizes that consumption of fruit/ juices is as essential as eating food.
Fruit/ juices are doing very well in both urban and rural areas
Market growth Juices market expands very fast .A new research proves that in future (2012)
every person use 85.5 liters juices per years.
Limited options in real fruits juices: Limited options in locally produced real fresh fruit juices
(D) Limitations of the business
• This is very beneficial for those people who believe in quality and hygiene factors.
However, due to some financial constraints lower income group people may not go for
consuming juice from this juice hut. Only rich and affluent people will be ready to avail
their services.
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8. • Sometimes, the staff of these agencies are not motivated enough and as a result may end
up giving you unsatisfactory cleaning
(E) STRATEGIES FRAMED TO OVERCOME ENVIRONMENTAL CHALLENGES:-
 Store design that will be both visually attractive to customers, and designed for fast and
efficient operations.
 Employee training to insure the best juices preparation techniques.
 Marketing strategies aimed to build a solid base of loyal customers
 The products we serve are of the highest quality. We combine this quality with great
service and atmosphere
 Customer satisfaction with high quality juices and services
 Competent management staff whose makes the juices and shakes fresh and good quality
 Location is our key success factor means that on GT road Rah wali is very suitable for
our business.
 Management that treats every employee equally. We create an atmosphere where
employee's love coming to work and can earn good money.
 Our commitment to providing excellent quality Juices at all times
 Excellent Customer Service. Quick delivery and each customer will be treated as would
an honored guest in our homes
 The best products - freshest, cleanest premium serving
 Product quality. Not only great food but great service and atmosphere
 The creation of a unique, innovative, upscale atmosphere that will differentiate
 Fresh juice daily will give customers a unique experience as well as excellent product.
 Maintain good relationships with reliable supplier
 Repeat customers.
Chapter 5
Manufacturing and operations
A. LOCATION OF PRODUCTION FACILITIES
• Juice hut will be located in south extension market which experiences a high volume of
traffic on a daily basis. According to a study by (Traffic Volumes, 1995), approximately
48,300 vehicles pass through this location on a daily basis making it an ideal location for
business. Also many colleges and institutes are located there and families also visit that
place for shopping. Therefore it will have a variety of customers.
• A 240 square foot drive-through facility will be built on a privately-owned commercial
property which will also include parking facilities, landscaping, and a small sitting area.
Other major businesses located nearby are MC DONALDs , YO CHINA, PIZZA HUT and
many others.
B. CAPACITY OF THE EXISTING FACILITIES
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9. As the business is still in the introduction phase it has limited assets and 8 employees who will
be serving the customers in south extension area only.
C. PLANS FOR EXPANSION
• Once our business gains some momentum we have plans to expand to nearby areas like
lajpat nagar, defence colony, sarojini nagar etc by 2015 .
• By 2018 we will expand our business in order to cater to the marriage functions and other
small events.
D. PRODUCT MODIFICATION
• As per product modification is concerned we will be soon entering into sale of pizzas and
burgers etc.
• We will also sell smoothies and “chuski”(shaved ice) with a variety of flavours.
Chapter 6
Personnel strategies
A. Personnel needed to manage the business
The Personnel Plan chronicles the growth of the organization to five partners and approximately
8 employees as helpers etc. Future years may require a few additional people besides those
indicated, depending on the growth of the company.
Qualities we’ll need
• High degree of adaptability
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10. • Unquenchable thirst for knowledge and innovation
• Superb communication skills
• The ability to assume control in any field
A. Experience and expertise of the existing personnel
• The management will consist of six partners SHUBHAM SOOD who is an MBA (HR).
• AYUSH SOOD is a accounts manager having one year of experience in the field of
finance.
• SUMEET RAINA is also an MBA (marketing) a fresher.
• SHAILJA VASISHT a financial manager and is graduate in B.COM (H).
• NAMITA SOOD a customer relationship and operations manger, she has the diploma in
same field from YMCA institute.
(Resumes of the Partners Are Attached In the Appendices)
• Other than the partners the firm employs 8 workers who will be allotted various other
works like cleaning the tables, serving the customers some will help out for making
juices and preparing material, also one of them will see to the parking of vehicles . The
employees are well versed all the tasks and have achieved training for the same.
B. Training needs of the existing personnel
There are a variety of methods for training your staff. One way is to explain new employees
in detail what they are expected to do.
As your new employees can accompany more experienced employees and learn from
observation, means they can watch over each other. It has been shown that this leads to
lower instances of accusations of theft and other errors on the employees' part.
It’s important to think of training as something that goes on forever, as long as the employee
stays on the job. Apart from training the personnel on the actual work they should be trained for
cleaning, cooking, and gardening.
C. Hiring needs in short run and long run
Short run
Of course, the people we will hire to do the cleaning work are going to be a critical aspect for the
success of our business. In the short run we are going to set up a list of desired characteristics for
our prospective employees. We would define a set of core competencies for our employees.
These employees will have access to our clients’ houses, so we would make sure they’re honest
and reliable. It’s a good idea to do a background check on each applicant, to check if they have
any criminal convictions, etc. All the other aspects of work can be taught by training but honesty
and integrity comes from within.
Long run
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11. As the business would expand there would be a need to hire additional employees who may be
required to be skilled in other dimensions of cleaning like carpet cleaning, kitchen cleaning etc as
per the needs and demands of the customers.
In the long run we can also get references from our employees. Whoever they are and whatever
their background, if they cannot supply us with at 3 least former employees or even family
members or friends who are willing to vouch for their character this is a bad sign and we would
definitely not hire them. Once we have the references we would contact them as well.
Chapter 7
Marketing Research
(A) MARKET CONDITIONS
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12. • Existing demand of the target market1
Estimated samosa market in India is worth RS 1000 Crore. So with an ever-growing
customer base of Middle- Class, juice making companies will have wider access to
consumers who can shell out money to buy samosas.
So we can say with ever increasing disposable income and increasing awareness
among consumers there is immense potential in samosa market in upcoming years
• Competition
a. There is competition from companies supplying samosas like Haldiram &
Bikaner.
b. Other local samosa shops in that region.
• Strengths and weaknesses of the Industry- barrier to entry
Strengths
1. Basic consumer neeed
2. Large growing market
3. Different flavours and packages
4. Low costs
5. Non alcoholic
Weaknesses
1. Negative claim
2. Traditional preservations
3. Narrow range of materials
4. Health issues
Barrier to entry
In the samosa industry there are high entrance barriers because there are big companies that have
economies of scale because of the great amount of products they sale, and this companies have
machinery to make a lot of samosa of different vegetables, making it easy for big companies to
have economies of scale. Many of these companies not only make samosa, but have products like
patties, burgers, kulcha and other beverages. These make the entrance difficult for new
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12

13. companies, especially small ones that can’t compete with the low prices.
The capital requirements for new entrants is high because companies already established are big
companies, such as Haldiram & Bikaner. These are big companies that have been in the industry
for several years, and the brands are already known for consumers, this is what makes it difficult
to compete against them.
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14. CHAPTER 8
MARKETING PLAN
Distribution strategy
 To build unique distribution system that provides ubiquity at low cost.
 To build high speed, efficient and vertical integrated manufacturing capabilities to gain
low cost advantage.
 To reduce energy consumption during production
 To increase advertisement activities.
 To redesign packaging to a more attractive and familiar.
 To make innovation in product so that it become more portable and in convenience
oriented form.
 To improve product quality as ever provide
Price Strategy
Juices Hut set it juices price on value pricing method. juices Hut selling its juices at price added
cost and prifit margin and also keep in mind the key competitors price. Juices Hut provide it
customer quality fresh juices that provide customer good health and enjoyement. Juice Hut are
available…?flavored. Juices Hut is a main objective that its responsibility to provided best quality
who they promised to their customers and they fulfill their promised. Juices Hut is a big price
objective that they provided high quality and taken premium price to its customer. Juices Hut
contain maximum profit margin is another objective of pricing strategy. juices Hut provided
superior value to their customer who they promised throwing advertising.
Promotion Strategy
• Juice Hut use different sources to communicate their target market like LOCAL CABLE,
NEWSPAPERS, and BILLBORD etc.
• When they launch any scheme in juices they use pamphlets to aware their customer.
• Juices Hut uses the following media channel to attract the customer and give full
information about juice hut.
• The main objective to create awareness about juices Buck through different media and
produce recall and reorganization.
Ads in Local Cable channel
Juices Hut give ads on different local cable channel at different time. Juices Hut management also
keeps in mind that their competitors use what channel and what time they give ads. Juices Hut
management also keeps in mind what type of customer they attract and what time they sit before
TV. Juices Hut different time on different channel to keep in mind the target customer TV
watching time juices Hut give ads in in cable channel that operate in Delhi. That cable covers all
most all areas in Delhi. So in this way juices Hut exposure more its element and produce
awareness that creates recall and reorganization.
News papers
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15. Juices Hut advertises their juices through news papers. Large numbers of customers have reading
habits of news papers, so juices Hut use the media of news papers to attract their customer. Juices
Hut management also keep in mind that their competitors use what type of news paper and what
time they give their ads.
Billboard
Juices Hut attracts their customer through billboard. Juices Hut selects the location for Billboard
in Chock Bypass and those places where large numbers of customer easily attract.
Value chain
We bought our raw material on daily basis from fruit market as well as dry fruit and dairy. We
bought all things in the form of fruit and cream on early morning and bring into our kitchen
through our own van. Here we make different type of juices according to our recepies. Some of
them make on the spot according to customer demand. But and serve to our customer on demand.
The distinctive competence of Juice Hut is its ability to create unique tasting flavors which none
Of its competitors are able to do. This core competence leads to its competitive advantage of
being a Beverage manufacturer of unique flavored drinks. Presently Juice Hut has lot of unique
tastes which is currently absent in the other beverage companies. Such unique flavored soft drinks
are Juice Hut ability to create different and previously unheard-of drinks successfully. It is
through this that we have managed to
Suppliers
Own outlet
End Customer.
We have strong brand loyalty with consumers, because it is a unique taste that consumers demand
for when they choose a drink, and oftentimes when Juice Hut’s one drink is not available, brand
loyal consumers will settle for anything. we do not have inventory system because we focus on
fresh juice. So we cannot invent our fruits more than two days at any cost.
Product strategy
Juice Hut provides high quality and excellent taste in their all type of juices. Juices Hut provides
the different type of juices to customer with different flavor and taste to satisfy the customer
need. Juice Hut taste and flavor is according to the customer expectations because it use fresh
fruit and prepare at the sport juices which is full of vitamin and nutritious. Good Quality is our
guarantee and juices Buck promised to the customers that we stop the product rather to low the
quality of product. Juices Buck provide
15
Supplier Formation Juice Hut Customer

16. Fruit juices
1. Pineapple
2. Mango
3. Apple
4. Sweet lime
5. Chanab Kinnara (orange & mossambi)
6. Cocktail
7. Carrot
8. Watermelon
9. Tomato
10. Fresh lime soda
11. Fresh lime water
12. Vegetable juice
13. Grape,
14. Seasonal juice
15. Pomegranate (anar )
16. Strawberry
17. Lichee
18. Cherry
19. Peach
20. Plum
21. Seedless grape
Shakes
1. Milk shake
2. Apple
3. Pineapple
4. Banana
5. Vanilla
6. Chocolate
7. Rose
8. Raspberry
9. Rooh Afza
10. Cold coffee
11. Butterscotch milk shake
12. Cold coffee with ice-cream
13. Seasonal milk shake
14. Strawberry
15. Lichee
16. Cherry
17. Peach
18. Plum
19. Fresh Anjeer
20. Dates
21. Dry Fruit Milk Shake
22. Kaju milk shake
23. Badam pista
24. Kaju Anjeer
25. Badam pista illachi
Faloodas
1. Falooda plain
2. Butter scotch Falooda
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17. 3. Mango Falooda
4. Dry fruit Falooda
5. Chocolate Falooda
6. Strawberry Falooda
7. Anjeer Falooda
8. Mix fruit Falooda
9. Kulfi Falooda
10. Falooda with fresh cream
11. Butter scotch Falooda cream
12. Mango Falooda cream
13. Fruit Falooda cream
14. Chocolate Falooda cream
15. Strawberry Falooda
16. cream Anjeer Falooda
17. cream Mix fruit Falooda
Creams- Hut Specialty
1. Badam pista with fresh cream
2. Dry fruit with fresh cream
3. Anjeer with fresh cream
4. Kaju Anjeer with fresh cream
5. Fruit with fresh cream
6. Mix fruit cream
7. Apple cream
8. Chikku cream
9. Banana cream
10. Vanilla cream
11. Butter scotch cream
12. Custard Apple cream
13. Mango cream
14. Strawberry cream
15. Fresh Anjeer cream
16. Lichee cream
17. Cherry cream
18. Chocolate custard apple cream
19. Peach cream
Fresh Fruit with ice cream,
1. Mix fruit with ice cream
2. Mango fruit with ice cream
3. Custard apple with ice cream
4. Strawberry with ice cream
5. Lichee with ice cream
6. Jelly with ice cream
7. Dry fruit with ice cream
Traditional drinks
1. Chatee De Lasee
2. Mango lasee
3. Strawberry lasee
4. Sweet Lasee
5. Salted lasee
6. Alu bhukra ka Sharbet
7. Emblee ka Sharbet
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18. 8. Rooh afza/Rasberry
9. Shikanjee
STP STRATEGY (SEGMENTATION, TARGETING, POSITIONING)
Segmentation
Market segmentation divides the market into distinct groups of homogeneous consumer who have
the similar need and consumer behavior and who require the similar market mixes. We are going
to segment the juices Hut on bases of ‘Behavioral Segmentation”. Behavioral segmentation bases
are often most valuable in understanding branding issue because they clear strategic implication.
In Behavioral segmentation we segmentation the juices Buck on tree bases which are given below
• Sensory segment: In this segmentation those customer include who want to buy product
on flavor and product appearance bases. So juices Hut segment those customers who
want to see different flavor in juices.
• Worries segment: In this segment customer see what benefit provide the product and
they more conscious toward the product. Juices Hut segments that customer who are
health conscious and buy those juices that provide more energy and improve their health.
Targeting
On the basis of Behavior Juice Hut has segmented its product. Juice Hut currently targeting
sensory and worries segments. For every segment juices Hut has made its product. Juices Hut
targeting the all customer who include in both segment sensory and worries. Juices Hut targeting
all customers those are health conscious and seeking benefit in the product. Juices Hut provides
juice with different flavor and traditional drink to fulfill the need of customer of every segment.
Juices Hut targeting market customer are-
Health conscious
Benefit sought
Family
Age 16-45
Income Rs 1000 or more
The juices Hut primary targeting customer young customer those are more health conscious and
seeking benefit in the product.
Positioning
Positing strategy is at the heart of marketing strategy. It is the act of designing the company offer
and image so that it occupies a distinct and valued place in the target customer mind. Juices Hut
want to create an image in the mind of customer that juices Hut provide you fresh juices with
Excellent Quality, Taste, energy and Nutritious. Juice Hut give good quality juices with great
vitamin that help you to maintain good heath. Juices Hut want to create image that juices
maintain your heath and provide you good quality fresh juices. Juices Hut main objective in
positioning strategy to insure that juices Hut have excellent Quality, Taste and full of nutritious.
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19. Point of parity
• Fresh juices
• Packaging facility
Point of difference
• 100% pure juice
• 98 different flavour
This is the point of differentiate that juices Hut always provide good and pure juices which is fit
for human body
Brand element
Name
Juices Hut is the brand name and Hut means mixture of juices, that show juices Hut provides lot
of different flavors and variety to their customer.
Slogan & logo
Slogan is the short phrase that communicates descriptive or persuasive information about the
brand. “Enjoy Zindage” slogan of juice Hut. The slogan shows that juice Hut relies that it
provides that adds pleasant moment in your life.
Logo
Juice Hut logo
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20. Chapter 9
Financial plan
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21. Year 2011
Sale Forecast
Income Statement
Balance Sheet
Year 2012
Sale Forecast
Income Statement
Balance Sheet
Ratio Analysis of both years
Break even Analysis
12 months sales forecast 2011
21

22. 22

23. Juice Hut
Income Statement
for the Year ended 31 dec 2011
Revenue:
Net Sales 3,517,800.00
Cost of Goods Sold:
Beginning Inventory 0.00
Add: Purchases 900,000.00
Freight-in 150,000.00
1,050,000.00
Less: Ending Inventory 25,000.00
Cost of Goods Sold 1,050,000.00
Gross Profit 2,467,800.00
Expenses:
Advertising 800,000.00
Maintaince 30,000.00
Salaries 90,000.00
Building Rent 360,000.00
Repairs 15,000.00
Depreciation 163,400.00
Office Expenses 20,000.00
Miscellaneous 10,000.00
Professional Fees 70,000.00
Telephone 36,000.00
Utilities 99,000.00
juicer and shaker 60,000.00
Bowl and Glasses 10,000.00
1,763,400.00
Net Income 704,400.00
23

24. Balance Sheet
12-month sales forecast 2012
24
Currents Liabilities Currents Assets
Cash and cash equivalents 100000
Supplier 80000 Inventories 25000
Bank 3540180
Equity 5000000 Fixed Assets
Shubham sood 1250000+176100 1426100 Building 800000
Ayush sood 1250000+176100 1426100 Freezer 54000
Sumeet 1000000+140880 1105660 Furniture and fixture 500000
shailja 750000+105660 855660 Computer 30000
namita 750000+105660 855660 Van 700000
Total 5749180 Total 5749180

25. Juice Hut
25

26. Income Statement
For the year ended 31 dec 2012
Revenue:
Net Sales 4,381,500.00
Cost of Goods Sold:
Beginning Inventory 25,000.00
Add: Purchases 1,400,000.00
Freight-in 160,000.00
1,585,000.00
Less: Ending Inventory 35,000.00
Cost of Goods Sold 1,585,000.00
Gross Profit 2,796,500.00
Expenses:
Advertising 800,000.00
Maintaince 35,000.00
Salaries 90,000.00
Building Rent 360,000.00
Repairs 18,000.00
Depreciation 163,400.00
Office Expenses 21,000.00
Miscellaneous 20,000.00
Telephone 38,000.00
Utilities 115,000.00
Juicer and shaker 63,000.00
Bowl and Glasses 13,000.00
1,736,400.00
1,060,100.00
Net Income 1,060,100.00
Balance Sheet
26

27. Liabilities Assets
Currents Liabilities Currents Assets
Cash and cash equivalents 100000
Supplier 70000 Inventories 35000
Bank 4580280
Equity 5000000 Fixed Assets
Shubham 1426100+265025 1691125 Building 800000
Ayush 1426100+265025 1691125 Freezer 54000
sumeet 1105660+212020 1317680 Furniture and fixture 500000
Shailja 855660+159015 1014675 Computer 30000
Namita 855660+159015 1014675 Van 700000
Total 6799280 Total 6799280
Ratio Analysis
Year 2011
Return on Investment = Net IncomeTotal equity
= 7044005000000 = 14.088%
27

28. Gross Profit Margin= Gross Profit Net Sales
= 24678003517800= 70.15%
Net Profit Margin= Net Profit Net Sales
=7044003517800= 20.02%
Year 2012
Return on Investment = Net IncomeTotal equity
=1060100 5000000 = 21.202%
Gross Profit Margin= Gross Profit Net Sales
= 27965004381500=63.82%
Net Profit Margin= Net Profit Net Sales
= 10601004381500=24.19%
Break Even
Sale…………………………………………………3517800
Less: variable cost
Purchases ………………………900000
Fright in………………………...150000
Maintain…………………….... 30000
Repair…………………………..15000
Office Expense………………….20000
Utilities………………………….99000
1214000
Contribution margin……………………………2303800
Fixed Cost
Advertising…………………………800000
Salaries……………………………...90000
Building Rent……………………….360000
Depreciation………………………...163400
Miscellaneous……………………….10000
Professional Fees…………………….70000
28

29. Telephone……………………………36000
Juicer and shaker……………………..60000
Bowl and Glasses…………………….10000
Total Fixed cost ……………………..1599400
Contribution margin ratio= 2303800/3517800 = 0.65
Break Even in Rs= Fixed Cost/ Contribution margin ratio
1599400/0.65 = 2460615 Sale
Chapter 10
Risk in the business
The following can be the Risks in the business.
• Increase in competition
There is large competition in fresh juices market in south west region.
• Low price
There are many local fresh juices competitor in India that provide juices at low price, so
that customer whose are price conscious they attract in the competitor side.
• Labor costs
Increase labor cost like India govt. fix minimum employee wages.
• Inflation rate
Increase in inflation rate is very fast. In 2011 expected inflation rate 23.3%.
29

30. CHAPTER 11
IMPLEMENTATION PLAN
Implementation schedule
 We are planning to start ‘juice hut” business in the month of January next year.
 It will be based in south extension i.e the south west region of delhi .From this place; we
will be managing all our operations. Our business success will be depending upon the
quality of our services so we attempt at providing the best experience to our customers.
Months
Availability of finance March 2011
Constructions of locations June 2011
Preparing the space September 2011
Marketing strategy implemented Oct-Dec2011
Hiring full time managers December 2011
Opening of the company Jan 2012
BIBLIOGRAPHY
• Graham J .Hooley, Marketing Strategy and Competitive Positioning Prentice Hall
Europe, 2nd
Edition, 2001, Chapter 1, 2, 18.
• Philip Kotler, Marketing Management – Prentice-Hall of India, s9th
Edition, 2007,
Chapter 1-10.
• Leon G. Schiffman & Leslie Lazar Kanuk, Consumer Behavior – Prentice-Hall of India,
6th
Edition, 2006.
• www.indiatelevision.com
• www.daburfoods.com
• www.agencyfaqs.com
30

31. • www.domain-b.com
• www.scribd.com
• www.google.com
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