4. BUSINESS PLAN
• Business plan is a set of formal statement in
which we describe about the
vision, mission, objectives and internal as well
as external analysis(SWOT) of a business.
5. OBJECTIVES OF BUSINESS
• To earn profit by the way of trust, taste &
attraction of customer by means of simple
hygienic food.
• It means the main motive of our business is to
deliver value of the product among the
customer in reasonable price.
• Apart from this we use product positioning
technique in order to get image in mind of
customer.
6. VISSIONS MISSIONS
Expansion of business in jalandhar and other Provide hygenic food to the customer.
local places
Diversification of product in terms of no. of Earning daily profit
variants according to demand of customer.
Long term trust and satisfaction among Provide product to the customer at reasonable
customer. prices.
7. STRENGTH WEAKNESS
•Moderate investment and huge •New to the market.
profit. •Less availability of variety.
•Healthy environment.
•New product.
OPPORTUNITY THREATS
•Monopoly market in outside •Increase in operating cost.
LPU campus. •New competitor will come.
•No competitor. •Rent may increase.
•Large no of target customer.
8. MARKETING PLAN
• The Marketing Plan section explains how
we're going to get the customers to buy the
products and/or services by using various
marketing techniques.
9. STP + 4P’s of marketing
Segmentation-
• Attributes :- for every age group peoples
• Income :- All classes
• Demographics :- North Indian people
Target group is-
• Student of LPU
• Staff of LPU
• Labor who are working at sites of LPU
• Highway Travelers
• Student residing in PG and flats.
Positioning-
• We want to build an impression of our products in mind of customer through
BETTER QUALITY AND BETTER SERVICES.
10. PRODUCT:- PRICE
• Roasted Litti Rs 15/2 piece
• Fried Litti Rs 20/2 piece
• Litti with desi Ghee Rs 25/2 piece
• Special Litti Thali Rs 40/plate
PLACE:-
Located outside LPU.
PROMOTION:-
• Through face to face interaction
• Social networking sites
• Banners and posters
• Free sample distribution
11. UNIQUE SELLING POINT
• Hand made product.
• Special litti thali.
• Other products like cold-drinks
• Hand made tea and coffee.
12. HR PLAN
The process that links the human resource
needs of an organisation to its strategic plan
to ensure that staffing is sufficient , qualified
and competent enough to achieve the
organization’s objectives.
13. TEAM MEMBERS
SL NO NAME MANAGEMENT AREA
1 Shashi Shekhar Finance Manager
2 Anish Kumar Human Resource Manager
3 Pratik Praveen Operation Manager
4 Jatin Arora Customer Relationship Manager
5 Shekhar Deshwal Maintenance Manager
6 Sajad Ahmad Delivery Manager
14. ROLES AND RESPONSIBILITIES OF
MANAGER FROM DIFFERENT FIELD
• Finance manager:- The finance manager is the person
who manages all the finances activities of the business.
• The roles and responsibilities of the finance manager
are as follows:-
• Manages inflow and outflows of the cash.
• Prepare the revenue and expenditure budget monthly.
• Prepare list of items with their current market price on
weekly basis.
• Prepare breakeven analysis chart.
15. Contd...
• HR manager:- The HR manager is a person who looks the man force
as well as labor force in the business.
• The roles and responsibilities of the HR manager are as follows:-
• HR manager handle the staff (cook and the cleaners) and motivate
them to give their best performance.
• Operation manager:- The operation manager is a person who takes
care of various operations of raw materials on time.
• The roles and responsibilities of the operation manager are as
follows:-
• Operational Manager can handle the product on two aspects –
Qualitative and quantitative.
• It also takes care of availability of raw material of the product on
time.
16. Contd...
• Customer relationship manager:- The Customer
relationship manager is a person who handle the customer
by providing suitable hospitality service.
• The roles and responsibilities of the customer relationship
manager are as follows:-
• Handle the customer with providing upgrade hospitality
services.
• Provide the product on time and on demand to the
customer.
• Delivery and Maintenance Manager-
• They will take care of availability, supply and maintenance
of storage or raw material.
17. OPERATION PLAN
• An operational plan is an annual work plan. It
describes short-term business strategies; it
explains how a strategic plan will be put into
operation (or what portion of a strategic plan
will be addressed) during a given operational
period.
18. PURACHASING ELEMENTS
• gas
• cylinder
• Chulha
• Utensils
• RAW MATERIAL
• Wheat flour
• Other ingredient
• DESI GHEE
• METHI
• MUSTARD OIL
• GINGER POWDER
• GARLIC
• ZEERA
• CURD
• VEGETABLES
• Salt
21. FINANCIAL PLAN
• Financial planning is the task of determining
how a business will afford to achieve its
strategic goals and objectives.
• The main objective of financial planning is to
determine expenditure and revenue of the
business and also efficient uses of energy.
22. Investment Contribution
• Total investment- Rs 1,20,000
• Contribution per head- Rs 20,000*6
• Total start-up cost:-
• a ) Construction - Rs 50,000
• b ) Equipment - Rs 4,000
• C ) Food ingredients – Rs 1100
• Capital reserve- Rs 64,900
23. STARTUP BUDGET
START -UP Revenue & Expenses
Expenditure Revenue
AMOUNT AMOUNT2
Selling of product
RENT(FC) 7500 31350
EQUIPMENT(FC) 4000
WAGES(FC) 8500
LIGHTNING 1000
INGRIDENTS 8225.4
TRANSPORTATION COST 1500
GAS 2800
CATERING 4000
CONSTRUCTION(FC) 50000
Other Misc. 1000
Total 32100
24. MONTHLY BUDGET
FOR AN YEAR-
Months REVENUE EXPENDITURE Rev/Exp
JAN 31350 32100 0.98
FEB 33900 33900 1.00
MAR 40700 36700 1.11
APR 44000 37500 1.17
MAY 50000 40000 1.25
JUN 32000 30,000 1.07
JUL 36100 32100 1.12
AUG 80000 52900 1.51
SEPT 95000 56700 1.68
OCT 110000 62000 1.77
NOV 130000 68000 1.91
DEC 155000 76000 2.04
