The document describes plans to open a 60-seat Afghan restaurant called Qasri Kokcha Restaurant in Islamabad, Pakistan. It will offer traditional Afghan foods at moderate prices. The restaurant will be operated as a partnership between 4 individuals with over 20 years of combined restaurant experience. It will be located in a 3,400 square foot space previously used as an Afghan burger restaurant, which will require some renovation. The objectives are to be the premier Afghan restaurant in Islamabad by providing quality meals at reasonable prices and exemplary service.

4. • The Qasri Kokcha Restaurant will be a moderately
priced 60 seat restaurant offering Afghani foods and
services. Like, Kabuli Palow, Afghani Tekka, Mantoo,
Afghani Naan, Afghani Kawah, Cold & Soft Drink,
Deserts and salads are all on the menu.
• The restaurant organized as a partnership, operated by
group of 4 persons. Together we all have get consulted
and took advice from people over 20+ collective years
experience in the restaurant and catering industry.
Introduction

5. • We are leasing a 3,400 square foot space
located at Street No 56, Block 60, G-9/4
Islamabad, The site was previously leased as an
Afghani Burger Restaurant.
• Although the location was previously utilized as
a restaurant, we removed the majority of the
furniture, fixtures and equipment which will
need to be replaced.
• The location will also require some additional
renovation to update the lavatories and increase
table space in the dining area and the decor of
the restaurant will be typical afghani decoration.

6. Business Objectives
The primary objectives of the business plan for
Qasri Kokcha Restaurant are below:
 To be the premier Afghani-style restaurant in
Islamabad, Pakistan
 To provide quality meals at reasonable prices
with exemplary service

7. Our Mission is to provide a unique and relaxing dining
experience – similar to dining at home. We will strive to
achieve this goal by:
• Providing menu items incorporating quality ingredients at
reasonable prices, and
• We will be mindful of the well being of our customers and
staff– treating each and everyone with dignity and respect –
just like we would at our own home!

8. `
• Being Mindful of our Customers and our Staff Coinciding
with our family values, we will treat both our customers
and staff in a manner in which we ourselves would want
to be treated (or better!)
• Our Service Provide the warm and friendly service
expected from a Afghani-style restaurant creating an
informal, comfortable environment which will make the
customers satisfied and want to return again and again.

9. AGENT OF SOCIALIZATION
Qasri Kokhca Restaurant will be open 7 days a week with hours as
follows:
Monday 11:00 am – 12:00 am
Tuesday 11:00 am – 12:00 am
Wednesday 11:00 am – 12:00 am
Thursday 11:00 am – 12:00 am
Friday 11:00 am – 12:00 am
Saturday 11:00 am – 12:00 am
Sunday 12:00 pm – 2:00 am

10. `
Legal Form
• Qasri Kokcha Restaurant organized as a partnership,
operated by group of 4 persons and it is a Traditional Afghan-
Style Restaurant.
• Qasri Kokcha Restuarant is registered under the rule and
regulation of FBR (Federal Board of Revenue).
Start-Up Summary
• The cost to open the restaurant is Rs 2,000,000. The
majority of the expenses are in furniture fixtures and
equipment totally Rs 1,000,000.
• The location required some build-out and renovation totally
Rs 500,000 and it take approximately 30 days to complete.
Rs 1,000,000 of the start-up costs will be funded by the
partners and Rs 1,000,000 loan from the bank.

11. Location and Facilities
• The 3,400 square foot space located at Street No 56, Block
60, G-9/4 Islamabad, Pakistan. The restaurant is located in a
major traffic area, at the intersection of G-9 Markaz and
Kashmir Highway.
• The residential population in the immediate area is
comprised of a mixture of single and multi- Pakistani and
Afghani family housing.
Competitive Comparison
Local competitors within a five mile radius are as follows:
Kabul Restaurant
Habibi Restaurant
Afghan Darbar Restaurant

12. • Prime location with easy access.
• Provide hygenic and deleciouse Afghani Foods in a neat
and clean environment.
• Due to our small size, we believe we can provide
exceptional quality by hand selecting our market specials
when compared to our larger corporate competitors
• The same concept holds true in our staffing requirements,
by hand selecting our employees we will strive to offer
unsurpassed service when compared to our larger
competitors

13. • Recruiting and retaining quality employees.
• Tight margins will allow little wiggle room for error.
• Adequate knowledge about renowned restaurant services in
Pakistan.
• Little barriers to entry allows for immediate business
opportunities.

14. • Newly entered to the market and newly established.
• Government mandates (restaurant operation, food safety,
and worker protection at the federal level and health, safety,
fire at the local level).
• Rising operating costs.
• Consumers that believe that meals at home are healthier
than those prepared in restaurants.

15. Market Segments
• Qasri Kokcha Restaurant appeal to a broad base of
consumers in both the residential and business
community.
• The location selected for QKR was chosen primarily to
appeal to the growing number of households in the
area.
• Qasri Kokcha Restaurant located At G-9/4 Islamabad,
from this location we will be able to target our customer
in G-8 sector, G-10 sector, H-8 sector, H-9 sector, I-9
sector, I-8 sector and F-10 Sector.

16. Sales Strategy
• Customer surveys estimate that only 1 in 20 customers that have a
problem in a restaurant will tell management about it.
• It will be our goal to provide a wonderful Afghan-style meal combined with
superior customer service.
• Ali and Temor will conduct periodic staff meetings intended to review policy,
increase customers satisfaction and to keep a general line of
communication between staff and management.
• All customers complaints will be acknowledged by the Fida and referred to
management.
• Programs will be in place for all types of customers complaints. More
serious complaints will be documented and kept on file.

17. Marketing Strategy and Implementation
• Qasri Kokcha Restaurant position itself as the premier Afghan-style
restaurant in the G-9 sector Islamabad, we will do this by providing quality
Afghan style meals, prepared with quality ingredients at a reasonable prices
• Our restaurant will provide a relaxed atmosphere and when customers walk
in, they will be greeted by warm smiles and greeted just as they were
arriving home.
• We will also provide our employees with the most current training programs
regarding safe food handling, and worker protection.

18. Balance Sheet
Current Assets
Cash & Bank Balance 200,000 pkr
Account Receible 0 pkr
Inventory 600,000 pkr
Total Current Assets 800,000 pkr
Fixed Assets
Property, plant & equipment 800,000 pkr
Intangible assets 400,000 pkr
Total Fixed Assets 1,200,000 pkr
Total Assets 2,000,000 pkr

19. Equity and Liabilities
Partners Equity
1,000,000 pkr
(Each partner share 250,000 pkr as a initial investment in
the Qasri Kokcha Restaurant)
Current Liabilities 200,000 pkr
Longterm Liabilities 800,000 pkr
Total Equity and libilities 2,000,000 pkr

20. Weekly Sale Projection
#Customer Avg Price Total of Food Price
Monday
Lunch
Dinner
Daily Total
80
50
130
400 52,000
Tuesday
Lunch
Dinner
Daily Total
100
60
160
400 64,000
Wednesday
Lunch
Dinner
Daily Total
60
70
130
400 52,000
Thursday
Lunch
Dinner
Daily Total
85
60
145
400 58,000
Friday
Lunch
Dinner
Daily Total
108
80
188
400 75,200
Saturday
Lunch
Dinner
Daily Total
70
40
110
400 44,000
Sunday
Lunch
Dinner
Daily Total
120
80
200
400 80,000
1,063 Total in PKR 425,200

21. Break Even Point
Total fixed costs associated with the restaurant are Rs 4,752,000, including Salary,
rent and other fixed expenses and this amount represent the annual expenses of
Qasri Kokcha Restaurant. The variable cost (overhead) is estimated to be Rs 280
per meal. Based on the assumption of Rs 400 as the average meal price,
• Break Even Analysis in Units
BEP in unit= TFC/CM in Unit
CM in Unit= SP-VC
CM in Unit= 400-280 = 120
BEP in unit= 4,752,000/120
BEP in unit= 39,600 meals
• Break Even Analysis in Ruppes
BEP in pks= TFC/CM in percentage
CM in Unit= SP-VC/SP
CM in Unit= 400-280/400 = 0.3
BEP in pkr= 4,752,000/0.3
BEP in unit= 15,840,000 pkr
So, the breakeven revenue is 15,840,000 pkr or 39,600 meals (units).

22. Sr/No Positions No of Position
Monthly
Salary
Total
1 Chefs 2 30,000 60,000
2 Cook (Chefs helper) 2 18,000 36,000
3 Waiters 4 12,000 48,000
4 Receptionist 1 20,000 20,000
5 Guard 1 15,000 15,000
6 Cleaner 1 12,000 12,000
Grand Total 191,000
List of Employees

23. 2016 2017 2018
Sale 20,880,000 21,924,000 23,020,200
Cost of Sales (14,616,000) (14,250,600) (14,398,500)
Gross Profit 6,264,000 7,673,400 8,621,700
Expenses
Administrative expenses (420,000) (441,000) (463,050)
Rent (1,440,000) (1.512,000) (1,587,600)
Salaries (2,292,000) (2,406,600) (2,526,930)
Finance Cost (600,000) (630,000) (661,500)
Profit /(loss) b4 taxation 1,512,000 3,477,600 5,239,080
Taxation (604,800) (1,391,040) (2,095,632)
Profit /(loss) after taxation 907,200 2,086,560 3,143,448
Income Statement

24. Ratio Analysis