Presentation of a Restaurant Project for CourseworkSachin Pandey
Presentation of a Restaurant Project for Coursework, Niagara College. Prepared by Sachin Pandey.
The Project was carried out by the following members of the group.
Ajinkya Abhyankar, Jingyun Wang, Fuyang Wei, Xuejie Chen,Yue Zou, Pratik Gandbhir, Preeti Bidwai, Sachin Pandey, Bhavesh Pawaskar & Tanvi Dave.
This is a good summary and guideline to prepare Food truck business plan. This will help you to develop your food truck business Plan. If you need details on the food truck business plan , You can knock me anytime.
Presentation of a Restaurant Project for CourseworkSachin Pandey
Presentation of a Restaurant Project for Coursework, Niagara College. Prepared by Sachin Pandey.
The Project was carried out by the following members of the group.
Ajinkya Abhyankar, Jingyun Wang, Fuyang Wei, Xuejie Chen,Yue Zou, Pratik Gandbhir, Preeti Bidwai, Sachin Pandey, Bhavesh Pawaskar & Tanvi Dave.
This is a good summary and guideline to prepare Food truck business plan. This will help you to develop your food truck business Plan. If you need details on the food truck business plan , You can knock me anytime.
Summer internship project report on online food app- TINYOWLSahil Jain
survey of customers who order food online or through app and making them aware of the app so that they can use the app and have their food at their doorstep. Also the competitors analysis is done and their SWOT analysis.
Description of the product or services offered:
ALLY SPORTS CAFE is a sports theme based cafe looking to attract the increasing number of people who love various sports. It will cater to the burgeoning upper middle class and sports enthusiasts especially of football and shorter versions of cricket (Twenty20). ALLY SPORTS CAFE is its fabulous sports cafe who is offering energy sports drinks and all sports whether indoor or outdoor games have separate place to sit and watch the glorious and live matches. It's the perfect spot to gather with friends to enjoy your favourite sporting events. Their highly sophisticated sound proof system makes you feel like you are actually at the game with healthy food.
Entrepreneur
includes
Definition of Entrepreneur
Internal & External Factors
Functions
Entrepreneurial Motivation & Barriers
Classification
Theories
Concept
Development of Entrepreneurship
Culture
Stages in entrepreneurial process
Business plan - Entrepreneurship Project - Shivam JaiswalShivam Jaiswal
Entrepreneurship Project - Business Plan Sample - Beverage Shop (Name - Day's Beverages)
Include:
Executive Summary
Competitors
Our Unique Selling Proposition (USP)
Functional Structure
Our Physical Resources
Our Production Process
Our Human Resource
Marketing Strategies
Packaging
Distribution Process
Our Financial Projections and Budget
Start-up Cost
Selling Price of Products
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4. EXECUTIVE SUMMARY
Wide variety of Indian cuisine.
Located in the booming, and rapidly expanding city of
Hyderabad.
Inspired menu with a blend of varieties of Indian dishes.
Seven days a week
Relaxed, friendly and correct service
Hiring of experienced staff
.
5. FINANCIALSUCCESS
We believe this will be achieved by offering high-quality
service and excellent food with an interesting twist.
Start-up expenditure
Web site designing 50000
Office rent 5000
Computer and accessories 50000
Vehicles 60000
Licensing 7,00,00
6. MISSION
Great tasting food, but have efficient and friendly service
Choice for all families and singles, young and old, male
or female.
Employee welfare
7. OBJECTIVES
Keeping food cost under 35% revenue.
Stay in the restaurant business with excellent food and
service.
Expand our marketing and advertising in neighboring
areas and cities.
8. Future Plan
If the business is meeting its projections in an year then,
we will start scouting for a second location and develop
plans for the next unit.
5 Year Plan
3 locations in different parts of the country like Raipur,
Ranchi, Bhubaneswar and Indore .. etc.
Although the restaurant industry is very competitive, the
lifestyle changes created by modern living continue to
fuel its steady growth.
10. COMPANY DESCRIPTION CONTD.
Basic product offering :
Indian Ethnic cultural food
Healthy food (low fat, low cholesterol)
Markets to be served:
Students
Couples / families
Working class singles
Business persons
11. ENTREPRENEURSHIP
Formalities & expenses:
Registration of the company
Licensing
Electrical Fitting
Insurance
Risks & liabilities
Not able to break even at the expected time
Repayment of loan’s
Unlimited liabilities of the partners.
13. Competitive Edge
Completely innovative way to serve.
Our competitive edge is the menu that is home cooked,
the chef, the environment, the management, the service at
your own home.
The best chefs are chosen according to their specialty.
14. Strategy And Implementation Summary
Our strategy is simple, we intend to succeed by giving people
a combination of excellent and interesting food in an
environment that appeals to a wide and varied group of people.
We will focus on maintaining quality and establishing a strong
identity in our community.
We will keep our standards high and execute the concept so
that word-of-mouth will be our main marketing force.
We will create an appealing and entertaining environment and
food with unbeatable quality at an exceptional price.
15. Marketing plan
• Dawaat has two marketing objectives.
• The first is to create the awareness and provide the following information to
the authorities of Daawat :
To show the marketing position of the organization.
To show the market share of Daawat
To give suggestion to the higher authorities for the future
improvement.
This department provides the information about their competitors
to the higher authorities of Daawat.
• The second basic objective of Marketing Department is that it meets the
budget in the required time span. The marketing department of Daawat
Food is to promote its products and make the future plan to live in the
budget.
16. Market segmentation
• Daawat will be marketed to people on the basis of demographic,
psychographic and geographic characteristics.
• Behavioral characteristics:
In behavioral aspect they segmented the market on the basis of
quality, taste a price. Following are the different possible segments
in this regard.
• Taste conscious
• Quality conscious
• Class conscious
• Combination of price and quality
17. • Demographic characteristics:
Demographic characteristics include age, sex, occupation,
education, income and race. We segmented our market
on following bases.
• Gender:
Dawaat is for each gender both male and female.
• Income:
Everyone can use the Dawaat service upper and
middle class
• Age: age limitation for using this product any age group.
• Occupation:
By profession also everyone can use this product means
businessman student workers and other people.
18. Target Market
After evaluation of various segments we decided to target the
market of urban and sub-urban areas as well as anyone can use
this product businessman, students, workers etc.
19. Sales Strategy
Word’s Of Mouth
Discount Coupons
Free Home Delivery
Concentrating on the customer's experience
Offer various specials throughout the week that people can enjoy.
20. MARKETING MIX
7 P’s of Restaurant
PRODUCT:
• Product marketing deals with marketing the product to prospects, customers, and others.
• The products being offered at FUSION are-a cosmopolitan flair, engaging clientele along
with an international menu comprising of Indian food.
• Later with expansion we will go into multi- cuisines: ITALIAN , CONTINENTAL and
CHINESE.
• Daawat will be the only restaurant among all the competition which focuses the entire
menu on healthy and low-fat cooking
PRICE:
• Pricing is one of the most important elements of the marketing mix, as it is the only mix,
which generates a turnover for the organization.
• It costs to produce and design a product, it costs to distribute a product and costs to
promote it.
• The pricing strategies that we at Daawat will be considering during the preparation of the
menu are- Competition pricing
Product Line Pricing
Premium pricing
Psychological Pricing
21. PLACE
This refers to how an organization will distribute the
service they are offering to the end user.
The organization must distribute the service
to the user at the right place and at the right
time.
Daawat is located at Madhavpur, HI-Tech City.
22. PEOPLE:
An essential ingredient to any service provision is the use of
appropriate staff and people.
The staff at Daawat is efficiently and well trained to give our
customers high quality of personal service.
The service delivered by our employees is a very important element of
value. It is also an area where we can distinguish ourselves.
PROCESS:
This refers to the systems that are used to assist the organization in
delivering the service.
A big emphasis is being placed on extensive research into the quality
and integrity of our products.
They will constantly be tested for our own high standards of freshness
and purity.
We will make sure we serve Hot home cooked food in the right time
without any delay.
23. PROMOTION:
Promotion involves disseminating information about a service,
product line, brand, or company.
Promotion is generally sub-divided into two parts:
• Above the line promotion
• Below the line promotion
PHYSICAL EVIDENCE:
Physical Evidence is the element of the service mix which allows the
consumer again to make judgments on the organization.
Physical evidence is an essential ingredient of the service mix.
Consumers will make perceptions based on their sight of the service
provision which will have an impact on the organization’s perceptual
plan of the service.
24. MARKET ANALYSIS SUMMARY
Dawaat focuses on student sand official people and family
people who are restaurant seekers. People that have a desire
for good food and a fascinating atmosphere.
The market customers for Dawaat would develop from:
Local Neighborhood Marketing Program
Customer Frequent Diner Loyalty Program
Suggestive Selling Program to increase average check
Tremendous growth in upper level family income
26. MARKET PENETRATION
Entry into the market should not be a problem.
Restaurant has high visibility on the web.
The local residents and students always support new
restaurants because of their curiosity.
In addition, Rs.10,000 has been budgeted for a pre-
opening advertising and public relations campaign.
27. SERVICE BUSINESS ANALYSIS
The restaurant industry is highly competitive and risky.
Most new restaurants opened by inexperienced owners
struggle or fail.
However, those based on solid understandings of the
market needs have a much higher chance of success.
Restaurants make money by taking inexpensive
ingredients, combining them in creative ways, cooking
them properly, and selling them at a much higher price
28. UNIQUE SELLING PROPOSITION
• Online store.
• Order according to your convenience
• Home cooked food, delivered at your doorstep.
29. Market Feasibility Study
A market feasibility study is essential to gauge the practicality,
prospects, potential of the project, and therefore it’s feasibility
We would obtain an online sample of a survey or a field
research survey and conduct a research to gauge the tastes and
preferences of the localities. The survey would be done on
about 120 people residents of Madhapur and Amirpeet
respectively of all category of people who fall into our target
market.
From the survey, we will come up with a SWOT analysis and
marketing strategy to follow.
30. SWOTANALYSIS
STRENGHTS
First mover advantage
Economies of Scale
Varieties of food of the cuisine
Large number of bachelors/students/IT professionals
Catering to a wide range of people
No similar type of restaurant near the location
31. WEAKNESSES
High cost of operation
Not from a known group
Pricing
Competition
Difficulty In obtaining licenses
32. OPPORTUNITIES
New restaurants in other parts of the city
Offer greater variety
High growth in these areas.
Rising standard of living
34. Research
Based on the certain online research following data was
obtained:
People look for customer service most, followed by
décor.
People mind spending more money, even if they are
offered quality of service
3/4th of the people visit a restaurants (i.e. consume
restaurant food) at least once a week.
35. Research
They prefer Indian cuisine the most, followed by
Chinese, Italian and others.
They look forward to new dining experiences given the
opportunity.
While choosing a restaurant, customers are price
conscious.
37. Evaluating Financing Options
Personal Personal Potential
Control Risk Reward
Personal Resources H H H
Financial Institutions
(Debt Financing) L - M L L – M
Venture Capitalists
(Equity-Debt Financing) L – M L L – M
Angel Investors
(Equity Financing) L – M L L – M
Public Offerings
Equity Financing) L L L – H
Business Development
Program L – M L L – M
Unusual Sources L – H L L- H
L – Low M – Medium H - High
38. COMPARISON OF VARIOUS
SOURCES
TYPE COST DILUTION RISK RESTRAINT ON
MANAGERIAL
FREEDOM
EQITY HIGH YES NIL NO
RETAINED
EARNINGS
HIGH NO NIL NO
PREFERENCE
CAPITAL
HIGH NO NEGLIGIBLE NO
TERM LOANS LOW NO HIGH MODERATE
DEBENTURES LOW NO HIGH SOME
39. WHAT WE ARE CHOSING
• 2.5 Lakhs Capital invested
• LOANS FROM FRIENDS AND RELATIVES-
1.5 LAKHS(UNSECURED)
• LOAN FROM FINANCIAL INSTITUTIONS
2.5 lakhs LAKHS(SECURED AGAINST THE BUSINESS
ITSELF)
INTEREST:
•8% annual rate from friends and relatives
•12% annual rate from bank
45. PROCESS FLOW CHART
Place the order with cook
Give the bill to customer
Get online feedback and
complaints
Respond to feedback and
complaints.
Online
registration
place order and
payment
Get confirmation
Deliver food to
customer
46. QUALIFICATION & CONDITION
REQUIRED FOR MANPOWER
Good health and stamina
Keen sense of taste and smell
Excellent hand/eye co-ordination
Good memory for details
Artistic and creative talent
Excellent communication skills, interpersonal skills and
team-building skills
Ability to remain calm in hectic circumstances
Desire to do a precise and thorough job
47. SALARYSTRUCTURE
• The cooks will get the price of their food in the starting of
the venture and later when the venture will start earning
enough profit, they will get a part of the profit.
• The owners will get a minimal salary at the starting and
then a part of the profit.
48. DUTIES & RESPONSIBILITIES
Creating new recipes to please customers
Hiring and supervising residential cooks
Estimating labour and food costs and altering menus to stay
within budget
Arranging for equipment purchases and repairs
Checking the quality of raw and cooked food products
Assisting with staff development and training
Meeting with other managers in the organization
50. LONG-TERM DEVELOPMENT
Goals
DAAWAT is an innovative concept that targets a new, growing
market.
We assume that the market will respond, and grow quickly in
the next 5 years.
Our goals are to create a reputation of quality, consistency and
security (safety of food) that will make us the leader of a new style
of dining.
51. Strategies
Our marketing efforts will be concentrated on take-out and
delivery, the areas of most promising growth.
The market changes, new services may be added to maintain
sales
Milestones
After the venture starts, we will keep a close eye on sales and
profit. If we are on target at the end of year 1, we will look to
expand to a second unit.
52. Risk Evaluation
The success of our project hinges on the strength and acceptance
of a fairly new market.
After year 1, we expect some copycat competition in the form of
other independent units.
Chain competition will be much later.