This is the new business plan idea

2. BUSINESS PLAN
PRESENTATION ON :

3. Execuitve Summary
• Cost included in this plan are basis of industry trends.
• This business plan is derived from a secondary
detailed market analysis.
• A buffer is include in the Start-up cost to ensure that
the business in not under financed.
• We have also determined the traditional and non
traditional risk associated with failure of the restaurant.

4. Objectives
 Keeping food costs at less than 35% of revenue.
 Promoting and expanding the restaurant concept as unique restaurant.
 Expanding our marketing and advertising in Bangalore to increase our customer
base.
 Customer Satisfaction
 To create a Healthy and safe Enviroment.

5. MISSION
• Our restaurant will be an inspiring one, combing an eclectic atmosphere with
excellent and interesting food.
• Our main mission are Have a Great food selection
• Efficient and superior customer service.
Because customer satisfaction is our Prime objective.
• Employee welfare, participation and training are equally important to our success.

6. Key Succes:
 Unique, Innovative & Contemporary
 Product Quality
 Employee Retention Focus.
 Cost Control Focus.
 The Menu will Target to varied People.

7. 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 Customer who wants something not heavy like lunch and dinner.
• Lounge( waiting) and Bar Facilities will be provided.
• Bean Bags will be provide in Lounge.

8. Company Summary
 The Menu:
 Our Restaurants is focused on serving the need of the people of city.
 There will also be little bit flexibility in the menu at the starting of the Restaurant.
• The Management:
• One restaurant manger.
• Cook according to need and demand.
• One supply chain and inventory manager.
• Waiters according to the number of tables.

9. COMPANY START-UP
 A space has to be rented of in an appropriate location.
 Our start-up costs are mostly expensed on
equipment, furniture, painting, reconstruction, rent, start-up labor, legal
and legal and consulting costs associated with opening our restaurant.

10. Locations and Operations
 Banashankari stage III be strategically suitable because of the following reasons:
 In front of persist college DELHI.
 Its also have coaching institutes and computer café.
 Its doesn’t have single restaurant near a km area who provides our services.

11. The menu
We will provide the following cuisine :
 salads
 Deserts
 Drinks (soft+ hard)
 Exclave North Indian specialty + some dishes of Chinese and South Indian, Italian
that food, sea food, continental.

12. Market Analysis
 My business is based on a preconceived idea will take the help of secondary date
available.
 Today in India the trend of specialty restaurants is increasing
 Dinning Experience
 Reasonable Experience.

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

14. Competitive Edge
• Competitive edge will be:
• An extraordinary contemporary restaurant design
• Indian classic menu with featured menu
• chef/management stock incentive program
• Inner and Outer Sector Marketing campaign
• Employee Training, Incentive and Retention program.
• Online Orders will taken on the web-sites.

15. Marketing Strategy
 marketing strategy will be to promote our eclectic food , superior service, and
exciting concepts to draw in the local repeat customers, Marketing initiatives will
concentrate on the following:
 Customer service
 Advertising and Promotion

16. Marketing program
 Digital media advertisement
 Distribute of Pamphlets.
 Advertisement in local newspaper.
 Advertorial on local cable channel.
 Sponsorship in the school / collage.
 Banners and small posters in the sectors.

17. Management summary
 Owner (restaurant manger)
 Operations manger
 Finance manger
 Marketing manger
 Supply manger
 Legal advisor
 Chartered accountant
 Inventory manger
 Cashier cum receptionsit

18. Important Assumptions
 Economy
 Business growth
 Annual growth rate percentage
 Seasonal sales variance
 Industry & start-up
 Pricing & cost control
 Cost control
 Inventory turnover and accounts payble

19. 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.

20. THANK YOU