1. 1. To Our Presentation
2. 2. TEAM MEMBERS
3. 3. INTRODUCTION To prepare this Business Plan .We have worked in the practical field like conducting a market survey, collecting accurate information of the market, gathering practical knowledge of the market etc. I have applied the knowledge of Marketing; Finance & Human Resource Management & Other sources. We have learned a lot of things to prepare this Business Plan. I hope it will help us to conduct a Business in future. Our plan is to create a caf shop. "Cafe" redirects here. For other uses, see cafe and Coffee house and coffee shop are related terms for an establishment which primarily serves prepared coffee and other hot beverages. Caf in continental Europe refers to a traditional type of coffeehouse, but elsewhere "cafe" may refer to a tea room, small and cheap
4. 4. NAME AND ADDRESS OF THIS BUSINESS Name: Caf valley Plot No: 10/A, Dhaka Commerce College road, Mirpur-2, Dhaka-1216 Statement of financing needed First we need about Tk.30, 50,000 to start the business.
5. 5. MISSION, VISION & VALUES Our Mission To set and maintain the highest standard of quality and ethics in everything we do To provide perfect, delicious coffee products and excellent, reliable services to our customers To earn the trust of our customers, employees, partners and our community and to contribute to good development and prosperity
6. 6. OUR VISION To be established and trusted as the perfect coffee business partner To be a leader in innovation, service and quality To be among the most admired and respected companies in our industry To be the leader in our markets
7. 7. Our Values Honesty, Integrity, Reliability, Excellence To be open minded, to listen, to care and to be pro-active To be innovative and pragmatic we aspire for quality, character and excellence in all we do.
8. 8. OBJECTIVES Product We aim to serve the best quality and most interesting varieties of coffees, teas, espresso drinks and accompaniments at all times to everyone. Service We strive to treat our customers respectfully as our guests; we intend to offer our guests service that is prompt, efficient, friendly, and relaxed. Atmosphere We will provide a pleasant, welcoming environment, and will maintain a clean and attractive coffee house at all times. Work Environment We want 1369 to be a great place to work. We aim to create a positive, respectful workplace and to empower our staff to be themselves and to achieve their fullest potential. Community 1369 is committed to furthering the spirit and well-being of our neighborhood and the overall Cambridge community.
9. 9. INDUSTRY ANALYSIS In this section I analysis the overall fast food industry analysis through various ways. Future overlooks and trends The demand for fast food is increasing day by day. By analyzing past 5years I realize that the demand for fast food is increased by 10-15 per cent over a year. Here I mainly focus the students of Commerce College and students of BUBT. I find that the students of BUBT are increasing very quickly over the coming semester. So it is good news for me the customer of us
10. 10. ANALYSIS OF COMPETITORS Here the main competitors of my business are food com. It is pleasure for me that they use traditional business plan to produce the product and deliver the product. There business size is small than that of me. They do not use any state of the art technology. But they have also some strength side also that are, they are doing business for a long time so they have large number of regular customer, so it will be more time to take the market
11. 11. MARKET SEGMENTATION The fast food is popular mainly to the young boys and girl from medium and upper class. Here my main focus is on to the students of both Commerce College and BUBT. All the students of both Commerce College and BUBT come from medium and upper class family. So we think establish a fast food shop is most reasonable for this area.
12. 12. BUSINESS PLAN: Cafe valley will be a caf house located in the Mirpur 10 on the southeast corner , building no 37th.The caf house will offer a variety of chaise to the customers. Coffee, tea and all type of snakes items will be offered. Juice , soda and non-alcoholic beverage also will be available. There will no breakfast Manu or lunch Manu specifically. The interior design of the building will focus on projecting a relaxed atmosphere. The carpeting will be forest green, the table and chair will be custom made. The caf valley will be divided into different areas. An advantages having different areas is that customers can partake in different activities without bothering any one. The emphasizes will be on providing a comfortable environment for the customers whereby they will want to linger and return many times.
13. 13. 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,
14. 14. Location The location of my business will be beside the Sheer-e Bangle National Stadium. We will rent a room which building number 37th . Legal Structure My business will be run as a sole proprietorship. All debts and liabilities of this business will be my responsibility. I will pay personal income taxes on the profits made. This will make accounting much simpler. With having a sole proprietorship, I can also deduct my business losses to the
15. 15. SLOGAN Company Ownership Caf valley is a Limited Liability Corporation. All liability and benefit will be owned by five owners and its a form of partnership business. Size of business The size of business con be measure by its start up summary, this are..
16. 16. START-UP SUMMARY The start-up expenses total just Tk. 11, 80,000, for two years land lease purpose it will cost Tk. 8, 40,000. In addition there are some expenses which are shown in the following table. In the same way, for office equipment the amount will be To- 7, 00,000 and its total start up assets amounted in Tk. 18, 70,000. Starts up requirements are stated in the table:
17. 17. ORGANIZATION Caf valley will be operated as a partnership . There will be private investors. There have 5 investors so it will be a partnership business. Overall management will be the responsibility of owners. There will be a general manager and shift
18. 18. ORGANIZATIONAL STRUCTURE CAF VALLEY CEO Nisat Navela General Manager(Finance) Tahmida Ahmed Nisha General Manager(Marketing) Meher Afroz Mona General Manager: (HR) Tasriba Akter
19. 19. ORGANIZATIONAL CHART: CEO ( Nishat Navela): Qualification: She completed the graduation. Job description: She will be responsible to coordinate all the department of the organization including finance ,accounting and management. She will evaluate all the performance of the shop and to initiative to implement short-term goal of the shop.
20. 20. GENERAL MANAGER: (FINANCE) (Tahmida Ahmed Nisha) Qualification: This position has not been filled. The requirements of the position require 10 years experience in restaurant at least five of those years in some type of supervisory position in finance department. and completed study in major accounting. Job description: She will deal all financial activities of the shop. She will prepare the short-term and long-term budget. She will plan for the distribution of financial resources in various department of the shop like sales promotion. She will also be responsible for cash accounting. Cash management and inventory. General Manager: (Finance)
21. 21. GENERAL MANAGER: ( HR) (Tasriba Akter) Qualification: completed graduation in HRM major. Job description: She will be responsible for recruitment and development of employees, develop HR planning, selecting employees, training, designing compensation and benefit system, formulating performance appraisal and discharging of low performing and problematic employees.
22. 22. GENERAL MANAGER (MARKETING) (Meher Afroz Muna) Qualification: completed graduation in marketing major Job description: She will cover all those area related to the marketing function of getting consumers. Planning how will advertise our products or services most attractively and so on.
23. 23. SALARY POLICY: Provident fund will not pay. Assistant cook will get only basic salary with medical allowance. In future additional pay grade also be added for the assistant cook and lower level workers. Also will be paid extra allowance for employees or workers depends on their behavior and job performance. Other higher level manager will pay as the paid.
24. 24. Seri al No Name Post Basic House rent (Basic 10%) Medical Allowance (Basic 5%) Vehicle Allowanc e (Basic 5%) Other Allowa nce (Basic 2%) Life Insura nce (Basic 2%) Other deduc tion Total salary 1 Nishat CEO 25,000 2500 1250 1250 500 500 500 30,50 0 2 Nisha General Finance Manager 22,ooo 2200 1100 1100 440 440 440 26,84 0 3 Riea General HR Manager 21500 2150 1075 1075 430 430 430 26,23 0 4 Muna General Marketing Maneger 20,000 2000 1000 1000 400 400 400 24,40 0 5 Antu General production Manager 18000 1800 900 900 360 360 360 21,96 0 6 Sowra v Shift Supervisor 15000 1500 750 750 300 300 300 18,30 0 7 Hasan Cook 13000 1300 650 650 260 260 260 14560 8 Monir Assistant cook 10000 500 10500
25. 25. SHIFT SUPERVISORS Qualification: Must have five years experience in restaurant work. At least two years as a server. They must be at least 21 years old. They must possess a friendly and outgoing personality and have good personal hygiene. The candidate for this position will be interviewed and hired by proprietors.
26. 26. Job Description: He will work under the general manager. The shift supervisor works in the capacity of a server and is responsible for waiting on tables, talking the customers foods, and drink orders and acting as cashier for their customers. They are responsible for helping to the keep the serving area and the customer areas clean and sanitary. They are responsible for helping the assistant cook keep the service area stocked. At the end of their shift they will be required to complete all side work as assigned.
27. 27. COOK Qualification: The cook must have a minimum five years experience, three of which must be as a cook not an assistant. They must have high school diploma. Job description: The cook is responsible for cooking served in the shop. They also are responsible for preparing food items in advance and seeing that the service area is kept stocked. Their responsibility is to see that the kitchen is kept in a clean, sanitary and working order. They oversee and train the assistant cook.
28. 28. ASSISTANT COOK Qualification: The assistant cook must have a GED or attending school or a training program. They must at least 18 years old. Job description: The assistant cook is responsible for assisting the cook in his duties. He is responsible for helping to keep the kitchen clean and sanitary. When needed will help with dishwashing duties. He is responsible for keeping the services area stocked.
29. 29. OUR PRODUCTS Sandwiched (Chicken+ beef),Fruit salad, Greek salad, Pasta, Egg, Lassa, Hot chocolate, Hot tea, Burger ( Beef+ chicken), French fry, Soup, Roll (vegetable chicken), Pastry, Sharma, Pates, Chicken fry, Milk shake, Drinks, Fruits cake.
30. 30. PRODUCTION PLAN I have some production plan by which I can produce product at a quality & reasonable price. Manufacturing Process Cafe valley is quality food in all of. Here I produce some beverage & Bread item like Burger, Pizza, and Sandwich. For bread item Best Fast Food have a large oven some tray& other necessary machine. Physical Plant All of my productions are done by the machine. Worker only give raw material into the machine. Machine & equipment Caf valley tries to use the latest technology to produced product & survive them.
31. 31. Technology: The Daily delivery system is based on its technology. Caf valley is using state-of-the-art, two-sided facilities to provide convenience and efficiency for its customers. Caf valley has also designed state-of-the-art Mobile Cafes that will be deployed from time to time on high school and college campuses, corporate campuses, and at special events. Here also have some machinery which is use like Computer Oven Juice machine Fan, light C .C Camera
32. 32. Marketing plan Pricing Pricing strategy Distribution
33. 33. PRICING The food price will be in the moderate range and comparable to other caf house in the area. The cost will be determining by not only what the gong rate in the area is but also by the percentage of actual cost of the food. The will not only be competitive but the foods will be tasty, well presented and large portions will be served in a relaxing atmosphere where the customer will be comfortable. The image projected by the pricing will be that the customer will be getting a fair value for their money that they do not need to be rich to eat at caf circus and anyone can afford to come in. Credit terms will be offered only in the form of credit card services.
34. 34. PRICING STRATEGY Caf valley pricing will be comparable to the competition, but with the value-added feature of immediate service and convenience. Our strategy is to price our products at a level comparable to our competitors. Our strategy takes into account production costs, competitive pricing strategies and consumer price sensitivity. The household furniture market is very competitive and the price conscious consumer market is looking for good value. Our company's goal is to provide good quality product for a reasonable price. Such as
35. 35. Items Price 2015 Taka) Price 2016(Taka) Burger (per pies ) 70 90 Pizza 250 270 Sandwich 40 50 Singer 10 15 Coffee 50 55 Fresh juice 50 60 Soft drinks According to retail price According to retail price
36. 36. DISTRIBUTION Food supplier: The quality of foods have a major impact not whether customers will return to our caf. The quality of foods depends on the food suppliers, choosing a quality provider will the key to have quality foods. So , we will have to ensure a quality providers of foods. Advertising: Our caf will key to creating a good distribution channel for the business. Print, radio, television advertisement help to attract new customers to our caf. Promotional idea: We will print the name of our caf through key chains and writing pens. We will give those items to customers who will visit to our caf. The customer will see the name and think of our business each time he or she uses these free promotional items.
37. 37. ADVERTISING AND PROMOTION In the first year, Mister Fast Food plans to spend Tk. 50,000 on advertising and promotion; this would not be considered a serious advertising budget for any business.tor that we use some media like 1.Banner 2.Visiting card. 3.Leafleted. 4.Face book etc.
38. 38. FINANCIAL PLAN The Daily financial picture is quite promising. Since Caf valley shop is operating a cash business, the initial cost is significantly less than many start-ups these days. The process is labor intensive and Mister Fast Food recognizes that a higher level of talent is required. The financial investment in its employees will be one of the greatest differentiators between it and Caf valleys competition. For the purpose of this pro-forma plan, the facilities and equipment are financed. These items are capital expenditures and will be available for financing. There will be a minimum of inventory on hand so as to keep the product fresh and to take advantage of price drops, when and if they should occur. It anticipates the initial combination of investments and long-term financing of 21,00,000 to carry it without the need for any additional equity or debt investment, beyond the purchase of equipment or facilities
39. 39. BREAK-EVEN ANALYSIS Mister Fast Food calculated the fixed costs to be Tk. 34, 45,000; average variable cost per unit is Tk. 50. Mister Fast Food concludes that we will need at least about 68900 units per year with average pricing Tk. 100 per unit to reach break-even at Tk.68,90,000 per year.
40. 40. ASSESSMENT OF RISK There are many risk face any new business. So I have to face a risk of my business. Such as- 1.Technology change 2.To competitors of substitutes 3.To competitors of food Com 4.Price reduce 5.Face difficult environment 6.And to face uncrating problems etc.
41. 41. CONCLUSION As the student of business school it is compulsory to work in the practical field. To work in the practical field I have to acquire the proper knowledge about actual market scenario. Through this Business Plan I have learned a lot of things that are very much essential to build up my carrier. If I can implement this Business plan in current market then I hope I can be able to gain my desirable target. This Business Plan will help me to start a small business successfully. Last of all I would like to say that this Business Plan is very much essential & effective for me.
42. 42. Any Questio n