The document presents a marketing plan for a new Indian restaurant called "Bombay to London" opening in London, England. It introduces the management team and describes plans for an innovative, tech-advanced restaurant with smart lighting, music, contactless payment options, and the ability for guests to view food preparation from their tables. The marketing plan then discusses the restaurant's products, pricing, promotion, and placement strategies. It includes the menu and wine list. Finally, it shares insights about trends in the UK restaurant industry during the pandemic.

1. UNITED
KINGDOM
Presentation by :
 Juned Sheikh
 Saurabh Shetty
 Yogesh Shetty
 Professor : Ms Cardelli
International Marketing
College de Paris

2. MEET THE TEAM
SAURABH SHETTY
Marketing Head
YOGESH SHETTY
Beverage Head
JUNED SHEIKH
Restaurant Operation

3. BOMBAY TO LONDON
Old Station Road London England.
 The less-than-convenient
location is quickly forgotten
when you climb the few steps of
this period bungalow and get
your first glimpse of the
restaurant. The stylish interior
and regularly changing Indian
artwork add to the appealingly
sophisticated feel. The menu
features delicacies from across
India and the kitchen uses both
traditional methods of
preparation and more modern
cooking styles to create an
impressive array of dishes.

4. INNOVATION TECHNOLOGY
Concept of the Restaurant :
• It will be an Tech advance Restaurant which
will have Smart Lighting and Music which will
change automatically as per the Ambience.
• Guest can select the dish and Pay from the
table By scanning QR code.
• There will be contactless Payment option
available in restaurant.
• Air Purification technology will be used in the
restaurant.
• The aroma in the Restaurant will be inspired by
OUDH.
• Guest can see the live Preparation of food from
the Table.

5. PRODUCT
• You might think the product is your food.
• That’s part, but not all.
• The restaurant’s product is the bundle
of goods and services.
• This includes the appearance of the
food, how it is served, the support
(waiters, counter people, hostess,
cashier), parking, lighting, music, tables
and chairs, restrooms, decor, hours of
operation.

6. PRICE
• This is how much you charge for
your product.
• Price considerations include
charging the same price all the
time or varying it in some way.
• Pricing can vary by time (Happy
Hour, Early Bird, Tuesday Night
Special, Lunch Special), volume
(buy 1, get 50% off), and the level
of service (carryout only special,
delivery charge).

7. PROMOTION
• This is the advertising and sales part
of marketing. Promotions can be
either push or pull.
• Ads “pull” by making the customers
aware of and ask for your product or
service.
• Incentives, such as free goods or
price reductions “push” the product
out by encouraging customers to buy
more often or increase the order
size.

8. PLACE
• This is where and how you deliver
your “DISH”.
• This can be the restaurant,
delivery, internet orders, phone
orders, from a cart/kiosk, a mobile
truck, or catering.

9. 9
 SOUP
Tamatar Ka Shorba 15£
Tomato broth flavored with Nagpur orange rind
Paya Shorba 18£
Spiced lamb broth simmered overnight
Dum Chicken Shorba 15£
Chicken soup flavored with Kashmiri saffron
 APPETIZERS
Kandhari Paneer Tikka 18£
Chargrilled cottage cheese, marinated with yogurt & beetroot extract
Broccoli Dak Bangla 18£
Charred broccoli marinated with kasundi mustard and cream cheese
Khumbh ki Gilawat 20£
Braised lotus stem petty with Kerala black cardamom
Dhungari Paneer Tikka 18£
Cube panner smoked with Awadhi spices, cooked in the Tandoor

10. Mh panch poharan pomfret 23£
Pan-seared with Chef special five pickling spice
Mahi gulnaar tikka 23£
Fresh caught Indian salmon fillet, charred in the Tandoor, flavored ‘Kasundi’ musterd
 MAIN COURSE
Martaban ke chole 18£
Chickpeas cooked with sun dried mango powder, pickled Resham Patti chilies.
Purvanchal ka saag 18£
Chickpeas cooked with sun dried mango powder,pickled Resham Patti chilies.
Guchhi khumb 18£
Stuffed Kashmiri morels cooked with a cashew gravy.
Murgh Awadhi kurma 20£
Marinated chicken cooked with fried onion, cashew and yogurt gravy.
Butter chicken 20£
A classic preparation of chicken cooked in the Tandoor, simmered in cashew and tomato gravy.
Sahib ki Nirwani 22£
Lamb chop and shanks simmered overnight with stock and blend of spices.
Kadhai jeenga 25£
See prawns cooked with onions, tomatoes and capsicum with fennel, coriander seeds and black pepper.

11.  BREADS
Phulka 4£
Plain or ghee
Naan 4£
Plain, butter or garlic.
Roti 4£
Plain or butter.
Mirchi Paratha. 6£
Shahi de jaaam 12£
Exaporated milk dumplings, stuffed with Kashmiri saffronand pistachios.
Peach phirnee 12£
peach flovored rice dessert, mixed with saffron and nuts.
Balai ka Tukda 12£
Brioche and butter pudding with condensed milk.
Sahib ki khass pan ice-cream 15£
Minty and refreshing ice cream made of betel leaf.
 DESSERT

12.  RED WINE
• Cabernet Shiraz by Sula.
• Sette by Fratelli Wines .
• Barrique Reserve Shiraz.
• La Reserve by Grover Zampa.
• Reserve Tempranillo By Charosa.
• York Arros
• Reveilo Reserve Sauvignon
• Chene Grande Reserve.
• Vijay Amritraj
• Dindori Reserve
• KRSMA Sangiovese
• Myra Cabernet Sauvignon
 WHITE WINE
• Fratelli Sangiovese Bianco
• Fratelli Vitae Chardonnay
• Reveilo Chardonnay Reserve.
• Sula Riesling.
• Vijay Amritraj Viognier.
• Charosa Viognier Reserve.
• Fratelli Vitae
• Vallonne Vin de Passerillage
Passerillage
• Late Harvest Chenin Blanc
• York chenin Blanc
• H-Block Chardonnay
• J’Noon White

13. Here’s a peek into what we found:
98%
of UK restaurants have
had to make changes to
their business to survive
the last year, pivoting the
way they operate and
looking at new business
opportunities such
as delivery, takeout, or
produce sales.
91%
of UK restaurants see
takeaway revenue as a
key earner in the next
twelve months, with one-
in-five expecting that the
bulk of sales will come
from delivery or takeout.
62%
of UK consumers
prefer using
a Restaurant owned or
application for delivery
over third-party sites.
35%
of restaurants have
invested in kitchen
automation technology,
with a further 41%
planning to invest in the
coming six months.
91%
of restaurants intend to
continue focusing on local
community engagement next
year, including stocking local
produce and hosting or
engaging in community-led
events.
1 in 4
consumers
consider contactless
technology to be a critical part
of their dining experience,
which has been on a steady
rise due to safety concerns, but
more importantly, the efficiency

14. MOODBOARD

15. SUMMARY
At Bombay to London, we believe in giving 110%. By improving the tools
of restaurant management, we help businesses streamline their point-of-
sale experience. As our Motive says, "Efficiencies will come from
proactively transforming how we do business."​