Jalli's Restaurant is a proposed new restaurant in Bangalore, India. It will have indoor and outdoor dining areas serving Hyderabadi biryani, Chinese, Indian, and continental cuisine. The restaurant aims to provide efficient customer service and establish itself as a unique concept in the area. It will be located in Banshankari Stage III, a residential area near colleges and computer cafes that currently lacks restaurants serving its cuisine. The restaurant expects to attract youth, families, and couples aged 15-50 and reach break-even point within 1.3 years of opening.

1. JALLI’S RESTAURANT
Presented By:-
J.Pradeep

2. Mission
Our restaurant will be an inspiring one, combining an eclectic
atmosphere with excellent and interesting food.
Have a great food selection.
Efficient and superior customer service.
Objectives
Efficient and superior customer service.
Promoting and expanding the restaurant concept as unique
restaurant in Bangalore.
Mission

3. Company Summary
Company Summary
The Interior Design
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 something not
so heavy like lunch and dinner.
Lounge( for waiting)

4. Product
Product
The Menu:
• Our Restaurant is
focused on serving the
need of the people of the
Bangalore.
Exclusive Hyderabadi
Biryani & Buffets.
Chinese ,Indian
Food, Sea
food, Continental.

5. Location and Operations
Banshankari Stage III will be strategically
suitable because of the following reasons:
Situated in Residential Area,
In front of Pesit College Bangalore.
It also have coaching institutes and
computer café. It doesn’t have even a single
restaurant near a km area who provides our
cuisine.

6. Operations
The restaurant will service lunch,dinner and after-hours dining
during the week and and weekends. Buffet will be Provided in lunch
and dinner:
449 INR-for Veg.
639INR –for Non Veg.
Mid-Night Buffet Will be available in Weekends upto 11.30 pm-12
am.
415 INR-for veg.
499INR-for Non veg.
Hyderabadi Biryani will be provide in lunch and Dinner:
160 INR-for chicken,180 INR-Mutton
90 INR- Veg,110 INR – Egg biryani’s.
Free Home delivery will be available on the order of more than Rs
300. Within 3 kms from Hotel.

7. Market Segmentation
Market Segmentation • Restaurant and Lounge intends to
cater to a wide customer base. We have defined the
following groups as target segments that contribute to our
growth projections:
Youth and Teenagers
Families
Couples
The peoples will generally fall in between 15 to 50 age
group.

8. Marketing strategy
Strategy and Implementation
We will focus on establishing a strong identity in
our community with a grand opening.
All menu items are moderately priced for the area.
Regular Customers will be Provided a card(MY
CARD) through which they can avail 10% discount
on every 2 visits.
Every Customer will be provided a jalli’s restaurant
wrist band and a jalli’s cap for their first vist to our
restaurant.

9. Marketing program
Billboard advertisement. Distribution of pamphlets.
Advertisement in local newspaper.
Advertorial on local cable channel.
Providing Sponsorship to the schools and Prizes
labeled with the name of the restaurant. To the
schools with in 1km radius.
Banners and small posters in the sectors.

10. Sales strategy
Our sales strategy requires consistently high quality
food service , speed and Good Quantity. We can
accomplish this by:
Hiring employees who genuinely enjoy their jobs.
Continually assessing the quality of all aspects .
Interacting with our customers personally , so they
know that their feedback goes directly to owners
Evaluating food choices for popularity.

11. Objectives
Jalli’s Lounge & Restaurant's objectives for the first
three years of operation includes:
Keeping food cost under 35% revenue.
Keeping employee labor cost between 24-29% of
revenue.
Stay as a small restaurant with excellent food and
service.
Averaging sales between 20,00,000-25,00,000 per year.
Promote and expand Jalli’s restaurant in various parts
of bangalore.

12. Kitchen:
• A North/South Indian chef
with considerable
experience in different
restaurants-(2). • Cooks
that work directly with
chef(2). • Prepare
cooks/dishwasher(2). •
People cleaning the
restaurant(2). • Waiters.

13. Financial plan
Financial plan • Restaurant’s financial model is based on
a business concept to “plan for the worst , but manage
for the best.” • Restaurant’s financial plan will include:
Important assumptions. Risk analysis Break even
analysis Profit and loss statement Cash flow statement
Balance sheet

14. Break even analysis Profit and loss
Fixed and Variable Cost:
Restaurant Hiring Expenses(Advance and Rent)=10,00,000 and 1,00,000.
Salaries to the kitchen team = 1,50,000.
Interior and Furniture Cost (20 tables) = 15,00,000.
Appliances and tools = 4,00,000.
Documentation( insurance,permits etc) = 1,50,000.
Raw materials needed = 40,000.
Cost Incured For Grsnd Oppening = 5,00,000.
Cost incured in marketing = 4,00,000.
Cash in hand = 1,00,000.
The total fixed cost = 43.4 lacks
Maintanace Cost (monthly)= 3.0 lacks
Monthly sales = 8,57,142 .
Marketing include 15% of sales in first 3 months and then 7 % of sales.
Monthly profit for first 3 months = 2.42 lacks per month
After 3 months = 2,85,714lacks
With this sales I can reach B.E.P at 16 months (1.3 years)

15. Future Scope
Future Scope: • Restaurant will be build with the
consideration of its expansion ,as the Profits Built up
,it will be branched out. • After its Presence in many
states across India,the objectives will be revised in
consideration of converting it into a Hotel chain.

16. THANK YOU