Pandey Café is a new restaurant located in the Andaman Islands, offering a diverse menu inspired by international cuisines and a friendly atmosphere. The business aims to succeed through high-quality food and service while controlling costs, with future plans to expand to more locations across India. The café will be marketed primarily to local residents and tourists, with a focus on healthy options and catering services.

1. Business Plan
Team Member
PRABHAT KUMAR PANDEY *PRABHAT KUMAR PANDEY *
RAJEEV JAISWAL
SANKAR PRASAD
MULAYAM SINGH YADAV

2. Aberdeen Bazaar ,Port Blair
,Andaman Nicobar Islands
PRABHAT PANDEY
Owner/Manager

4. Executive Summary
 Located in the booming, and rapidly expanding city of Andaman.
 Seven days a week
 Relaxed, friendly and correct service.
 Hiring of experienced staff
 Venturing into the Catering business.
 Thecaféwill also servedeli-stylebreakfast sandwicheswith the
freshest ingredients, muffins, croissants, cinnamon rolls, coffeecake,
and other tasty treats.
 Inspired menu from different countries'
 Pandey Cafewill beopen from 7:00 A.M. to 9:P.M. Sunday-
Saturday.

5. RAISING OF FUNDS
 Secured loans
40,00,000 at an interest rate of 10%
 Unsecured loans
20,00,000 at an interest rate of 6%

6. FINANCIAL SUCCESSFINANCIAL SUCCESS
 Webelievethiswill beachieved by offering high-quality
serviceand excellent food with an interesting twist.
 Start-up expenditure
Furnishing and Interior 20,00,000
Support Equipment's20,00,000
Licensing and Other Formalitie’s7,00,000

7. Start-up Costs
• Incorporating
• Licenses and Permits
• Insurance
• Legal
• Bean Grinder
• Food supplies
»

8. MISSION
 Themission isto provideafriendly, comfortableatmosphere
wherethecustomerscan receivequality food, drinks, and serviceat
areasonableprice.
 Pandey caféwill offer avariety of choicesto thecustomers.
Cappuccinos, lattes, espressos, smoothies, regular coffee, soft
drinks, and teaof all sortswill beavailable.
 Great tasting food and haveefficient and friendly service
 Choicefor all familiesand singles, young and old, maleor female
 Employeewelfare.

9. OBJECTIVES
 Keeping food cost under 35% revenue.
 Keeping employeelabor cost between 25-30% of revenue.
 Stay in therestaurant businesswith excellent food and
service.
 Expand our marketing and advertising in FamousStates
viz. Pune,Goa, Nasik, Bangalore& etc.

10. KEYS TO SUCCESS
 Unique and innovative fine dining atmosphere
 Great food, great service and atmosphere.
 Appeal to a wide and varied clientele.
 Public relations
 Controlling costs at all times without exception

11. Future Plan
 If the business is meeting its projections in an year than, we will start
scouting for a second location and develop plans for the next unit.
5 Year Plan
 3 restaurants in different parts of the country like Pune ,Goa , Nasik,
Bangalore& etc.
 Although the restaurant industry is very competitive, the lifestyle
changes created by modern living continue to fuel its steady growth.

12. Types of company : Sole Propertiership
Types of business : Cafe
Product: Multiple
Name of company: Pandey Café
Vision:
TO BE AMONG THE CREATIVE AND INNOVATIVE
LEADER IN THE CAFE MARKET
Mission:
WE ARE COMMITTED TO INTRODUCING NEW DESIGN
AND VARIETY FLAVOUR IN OUR CAFE
Company Description

13. Goals and Strategies
• Short-term goal: The quality of our service and advertising
to soon become well-known throughout Andaman N. islands..
• Long-term goal: Expand the business to other locations and
include catering.
• Strategy: Work hard to have the best-tasting of Fooding,
coffee, treats, and service in town and surrounding areas.

14. Strategy And Implementation Summary
 The 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.
 Focus on maintaining quality and establishing a strong
identity in our community.
 keep Pandey Cafe standards high and execute the concept so that
word-of-mouth will be our main marketing force.
 Create an appealing and entertaining environment with
unbeatable quality at an exceptional price.

15. Marketing Strategy
 Print media advertising
 Flyers
 Entertainment book coupons
 Mass Media Vehicles
 E- business

16. Sales Strategy
 Word Of Mouth
 Discount Coupons
 Free Home Delivery
 Concentrating on the customer's experience
 Offer various specials throughout the week that people
can come to enjoy.

17. Market Analysis
 Target Market: The target market will be to anyone who enjoys
coffee, but the mainly target people age 18 and older, both male and
female, and who are of the working class. The total population of
Andaman Nicobar Islands is 2,15,411, and the number of males and
females are about the same. There are 1,51,813 residents over the
age of 18.
 Competition: The major competitors would be KFC & McDonalds
located Near SHELL.

18. One of the strengths of KFC would be that they serve Chicken
Item along with selling books. and they are well-known.
People may also be brand loyal to their Food.
Market Trends: Coffee is the drink of choice for many people
across the world. Every morning millions of people rely on their
morning fix to get going for the day.

19. PRODUCT:
 Product marketing deals with marketing the product to prospects,
customers, and others.
 The products being offered at Pandey Cafe are-a cosmopolitan flair,
comfortable atmosphere, striking décor, entertainment, engaging
clientele along with an international menu
 Pandey Cafe will be the only restaurant among all the competition
which focuses the entire menu on healthy and low-fat cooking
7 P’s of Pandey Café

20. Products
Espresso Drinks
•Americano
•Breve
•Cappuccino
•Latte
•Mocha
•Macchiato
Coffees
•Daily Brew-Reg./Decaf.
•Organic French Roast
•World Tour Blend
Other Drinks
•Hot Chocolate
•Hot Tea
•Chai Tea Latte
•Kid’s Hot Cocoa
•Fountain Drinks
•Juice
•White and Chocolate
Milk

21. Products Continued

22.  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 Pandey Cafe will be considering
during the preparation of the menu are
Competition pricing
Product Line Pricing
Premium pricing

23. 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.
 Pandey Cafe is located at Near Residential area as well as
National Airport .

24. Intellectual Property

25. Location
AirportAirport

26.  An essential ingredient to any service provision is the use of
appropriatestaff and people.
 The staff at Pandey Cafe is efficiently and well trained to serve the
guestsin thebest possibleway.
 Our staff is well trained to give to our customer’s high quality of
personal service.
 The service delivered by our employees is a very important element
of value. It isalso an areawherewecan distinguish our selves.
PEOPLE:

27.  This refers to the systems that are used to assist the organization in
delivering theservice.
 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.
PROCESS:

28. PROMOTION:
 Promotion involvesdisseminating information
about aservice, product line, brand, or company.
 Online Advertising.
 Radio & Newspaper Advertise.
 Posters.
 Yellow Pages.
 Affiliation.

29. PROMOTION

30. Physical Evidenceisthe element of theservicemix which allows
theconsumer again to makejudgmentson theorganization.
Physical evidenceisan essential ingredient of theservicemix.
Consumers will make perceptions based on their sight of the
service provision which will have an impact on the organization’s
perceptual plan of theservice.
PHYSICAL EVIDENCE:

31. Why Pandey Café Is So Unique

32. Digital Menu

33. MARKET PENETRATION
 Entry into themarket should not beaproblem.
 Restaurant hashigh visibility with heavy foot traffic all day long.
 Thelocal residentsand studentsalwayssupport new restaurantsand the
touristsdo not havefixed preferences.
 In addition, Rs.4,00,000 hasbeen budgeted for a
pre-opening advertising and public relationscampaign.

34. MARKET SEGMENTATION
 The Business Man
 Happy Couples
 The Family
 High-end Singles
 Tourists

35. Customer Attraction
 Coupons
 Sponsorship
 Discount
 Membership Cards
 Decoration

36. Legal Structure
 The business will be run as a sole proprietorship.
 All debts and liabilities of this business will be my
responsibility.
 The payment of income taxes on the profits made.
This will make accounting much simpler.

37. Market Feasibility Study
 A market feasibility study isessential to gaugethepracticality,
prospects, potential of theproject, and thereforeit’sfeasibility
 Weobtained an onlinesampleof asurvey conducted to gaugethe
tastesand preferencesof city goers. Thesurvey wasdoneon about
120 peopleresidentsof Andaman between 16 and 21 years.
 From thesurvey, wecameup with aSWOT analysisand marketing
strategy to follow.

38. Strength
Weakness
Opportunity
Threat
SWOT Analysis

39.  Strengths: Reasonable prices, wide variety of coffee,
drinks and Healthy Food, a lot of home-made treats
 A great Reputation and Relationship with Society
member as well as Customer

40. Marketer
Ideas & ControllerM,Chief
Designer

41. Weaknesses: Start-up costs, new business, Less
Experience in Café Market
Opportunities: Job opportunities for the many
unemployed in Andaman N. Islands, catering
Threats: KFC , Mc Donald's and other local
restaurants.

42. UNIQUE SELLING PROPOSITION

43. UNIQUE SELLING PROPOSITION

44. UNIQUE SELLING PROPOSITION

45. BUSINESS CARD

46. FINANCE
 Profit and loss account.
 Balance sheet.
 Break Even Analysis.

47. Profit & Loss

49. Balance sheet.Balance sheet.

51. Break Even Analysis
Thus the company is going to break even in the begin of the third year.

52. DUTIES & RESPONSIBILITIES
 Creating new recipes to please customers
 Hiring and supervising kitchen staff
 Estimating labour and food costs and altering menus to stay
within budget
 Meeting with customers regarding menus for special occasions
such as weddings, birthday parties and banquets
 Arranging for equipment purchases and repairs
 Checking the quality of raw and cooked food products
 Ensuring that sanitation standards are maintained
 Assisting with staff development and training
 Meeting with other managers in the organization

53. Mobile App’sMobile App’s