The business plan proposes opening a restaurant called "Khai" in Chittagong to offer a variety of local and international fast food options with the goals of customer satisfaction and establishing a successful local brand. The plan provides details on the restaurant's operations, menu, marketing strategy, management structure, and financial projections to guide the launch and initial years of the business.

1. TO
OUR
PRESENTATION

2. Premier university
PRESENTATION ON :Business plan on
restaurant

3. SUBMITTED TO: MS. ELA SHAHA
SUBMITTED BY :
Name Student ID:
Ismam Mahamud 1302710106443
Fb: ismam mahamud shawon

4. KHAI- খাই
Better taste , Unique quality.
একবার খাইলি বারবার খাইতু মন চাইবু .
Eat healthy , live healthy.

5. Executive Summary
• Costs included in this Plan are on the Basis of Industry Trends.
• This Business Plan is Derived from a secondary detailed Market
Analysis.
• A Buffer is Included 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.

6. Goals & 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 chittagong to increase our customer
base.
• Customer Satisfaction.
• To create a Healthy and safe Environment.
• To establish a presence as a successful local fast food outlets in gec Area.
• To make khai a destination spot for students and service holders.
• To expand into a number of outlets by year Five, and established new outlets in
neighbouring area, such as lalkhanbazar, probartak, jamal khan and oxygen.
• Provide Home Delivery Service in near Future.

7. Mission
• • Our restaurant will be an inspiring one, combining an eclectic atmosphere with
excellent and interesting food.
• • Our main mission are as follows: • 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.
• Mission
• • Our concept combines variety, ambience ,entertainment and a superior staff to
create a sense of ‘place’.
• • We offer fair Profits for the owners and investors and a rewarding place to work for
the employees .

8. •Vision
• “First taste is best and ensuring
always same taste”

9. SWOT Analysis
• Strengths: Reasonable prices, wide variety of coffee and drinks, a lot
of home-made treats
• Weaknesses: Turn down in the economy, start-up costs, new
business, no reputation
• Opportunities: Job opportunities for the many unemployed in
Connersville, catering
• Threats: Gas stations, McDonalds, Brian’s Bookstore, and other local
restaurants.

10. •KEY TO SUCCESS:
• • UNIQUE, INNOVATIVE & CONTEMPORARY
• • PRODUCT QUALITY
• • EMPLOYEE RETENTION FOCUS
• • COST CONTROL FOCUS
• • THE MENU WILL TARGET TO VARIED PEOPLES.

11. • 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) and Bar Facilities will be provided.
• Bean Bags will be provided in Lounge.

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

13. •Company Start-up
• A space has to be rented of in an appropriate location .
• Our start-up costs are mostly expensed equipment, furniture,
painting, reconstruction rent, start-up labour , and legal and
consulting costs associated with opening our restaurant.

14. • Locations and Operations
• GEC will be strategically suitable because of the following reasons:
• Near to Premier university, near to MES college, near central plaza.
• It also have coaching institutes and computer café.
• It doesn’t have even a single restaurant near a km area who provides
our cuisine.

15. ■Operation Criteria:
■ The restaurant will be located in Gec ctg. The restaurant will service snacks ,
lunch, dinner and after-hours dining during the week and weekends.
■ Buffet will be Provided in lunch and dinner:
■ 499tk -for Veg. 700tk–for Non Veg.
■ Mid-Night Buffet Will be available in Weekends up to 12 am-2 am.
■ 415TK -for veg. 499TK-for Non veg.
■ Service will be during the following hours:
■ Lunch-01pm-4pm Dinner-7pm-11pm
■ Breakfast-8am-12pm Evening Snacks-4pm-7pm
■ Free Home delivery will be available on the order of more than TK 300. Within
3 km from Restaurant.

16. FINANCIAL PLAN
Our total Budget will be : 1 crore 20laks taka
Financing
Method
Total Cash Percentage
From
Through
Holders
7000000 59 %
Through bank 5000000 41%
Land rent cost 2000000
Sales promotional tools 2000000
Building Construction cost 1500000
Raw materials Delivery van 300000
Decoration and Furnishing 1500000
Online cost 700000
Security money 2000000

17. 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

18. •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:
• • Youths and Teenagers • Families • The peoples will generally fall
in between 15 to 50.

19. • Market Analysis
• My business is based on a preconceived idea We will take the help of secondary data
available
• Today in Bangladesh the trend of specialty restaurants is increasing
• Dining Experience Reasonable Experience Value Proposition
• Settling our value proposition strategy by considering our competitors.
• •7days • CP • Shawrma House • Handy
• • Meat Lovers • Finlay/khulshi town/sanmar food court • Cafeteria • sadias
kitchen
• Attack our competitor’s by introducing a brand offering comparable quality at a
lower price.

20. Core Product
 our core product is to settle customer’s hunger and
thirst.
 For this reason, we segment our core food items in
sections like: 1. Unique Food Items 2. Prototype
Items 3. Green Food Items

21. ACTUAL PRODUCT
• Our brand name : KHAI

22. • Features: We are including world’s different types of fast food in our
restaurant for giving customers variety of choices .For e.g. Italian Pizzas,
Chinese Momo , American Burger, Arabian shawarma , Belgian Waffles ,
French Fries and grilled sandwiches.
• We also have national items i.e. Bangladeshi fast food items, such as : Fuchka
, Doi Fuchka , Chot poti, Faluda, Singara, Samosa etc. Actual Product
• Quality level : Keeping fresh food, wearing gloves, donating food to
orphanage.
• Design:
• we have designed our product’s size from small to medium size.

23. •Packaging:
• We will package our food in a flashy and vibrant colour packet so
that it will be helpful for promoting our brand name since we are
including our brand logo on it.
• Augmented Product
• Delivery and credit:
• We will deliver our goods through Motor bikes. Also we will use
pick-up vans to deliver in bulk quantity. We will allow cash sales
only.

24. •Product support:
• • We will train our employees to treat customers as their
own family members. • Happy and dedicated employees
make customers happy too so , we ensure that our
employees are happy.
• We have planned to survey our customers periodically .
• Playing area for school students .Wi-Fi facilities for our
university students.

25. • Branding strategy
• Tasty ,healthy and at a affordable price.
• By eating our fast food customers can taste world’s variety of fast food at
a reasonable price and at one place .Also we are offering internet
facilities, playing area , discounts for North South university’s students ,
happy hour, free home delivery etc. Therefore , all these are our products
benefits.
• We promise to give all these benefits, features and services honestly.
• Brand name : “KHAI” Its easy to pronounce , recognize and remember.
• Brand sponsorship: Our brand is in the category of Manufacturer’s brand.
We fall under Multiband .

26. • Managing brands:
• We will put great care into managing the touch points that
customers come to know our brand through
• Attractive Advertisement Word of mouth Online
Advertisement
• Future product
•  Tandoori Chicken.  Kabab items.  Various juice
items.  French Cheese Soufflé  Cabbage Rice Roll, 
Roshogolla Cheese Cakes
•

27. ■ Price-New product pricing strategy
■ Market penetration pricing
■ The pricing objectives depend on many factors including
production cost, existence of economic scale, barriers to entry,
product differentiation and the firm resources.
■ Customers are price sensitive and the quantity demanded will
increase significantly as price decline.
■ There is a threat of impending competition.
■ The product is of the nature of something that can gain mass
appeal fairly quickly.
■ We want to spread our brand name and our food quality.
■ Under pure competition market, we are targeting specific
customer groups.

28. Strategy and Implementation
■ We intend to succeed by giving people a combination of excellent
and interesting food in an environment.
■ We will focus on establishing a strong identity in our community
with a grand opening.
■ We will create an appealing and entertaining environment with
unbeatable quality at an exceptional price. • All menu items are
moderately priced for the area.

29. Competitive Edge
■ • Competitive edges will be:
■ An extraordinary contemporary restaurant design
■ Indian/bangladeshi classic menu with featured menu
■ Chef/Management Stock Incentive Program
■ Inner and Outer Sector Marketing campaign(i.e “come to town” promotions) •
Employee Training, Incentive and Retention program.

30. ■ 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:
■ Building and signage(Signage is any kind of visual graphics
created to display information to a particular audience).
■ Customer service
■ Advertising and promotion

31. Marketing program
• Media marketing:-
Billboard advertisement.
Distribution of pamphlets.
Advertisement in local newspaper.
Advertorial on local cable channel.
Sponsorship in the schools but not far than 1km.
Banners and small posters in the sectors.
Facebook

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

33. Management summary
 • Owner(restaurant manager) •
Operations manager. • Finance
manager. • Marketing manager.
 • Supply manager. • Legal advisor. •
Chartered accountant. • Inventory
manager. • Cashier cum
receptionist.

34. ■Personnel plan:
■ I believe the personnel plan is good proportion to the size of the restaurant and
projected revenues.
■ There will be the differentiation in the salaries of full-time employees and part time
employees.
■ There will be award like “best waiter of the week” to boost the employees
performance. • Proper allowances will be provided to increase the job satisfaction
level.
■ Kitchen:
■ A North/South Indian/Thai food special 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.

35. • Important assumptions
• • Economy • Business growth • Annual growth rate percentage • Seasonal
sales variance • Industry & start-up • Pricing & cost control • Cost
control • Inventory turnover and accounts payable
• Future Scope: /TQM
• 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 district in bangladesh, the objectives will be revised in
• consideration of converting it into a Hotel chain.

36. ■ Conclusion
■ This is a short term business plan. We tried to
provide our best in here but if our customer will give
us positive feed back then Khai will provide them a
HOMELY ATMOSPHERE. Just take a visit in khai be
sure that we are not going to Dissatisfy you. That’s a
Promise..!

37. ■THANK YOU