Business PlanRestaurant

T Guru PrakashR Manoj

BVS Suhas

Executive SummaryCosts 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.

ObjectivesKeeping food costs at less than 35% of

revenue.Promoting and expanding the restaurant

concept as unique restaurant.Expanding our marketing and advertising in

and around Calicut to increase our customer base.

Customer Satisfaction.To create a Healthy and safe Environment.

MissionOur 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.

MissionOur 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 .

Key to Success:Availaiblity of Andhra varitiesUnique, Innovative & ContemporaryProduct QualityEmployee Retention FocusCost Control FocusThe Menu will Target to varied Peoples.

Company SummaryThe Interior DesignThe 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)Bean Bags will be provided in Lounge.

Company SummaryThe Menu:

Our Restaurant is focused on serving the need of the people of the Bangalore.

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.

Company Start-upA space has to be rented of in an appropriate

location .Our start-up costs are mostly expensed

equipment, furniture, painting, reconstruction rent, start-up labor, and legal and consulting costs associated with opening our restaurant.

Locations and Operations• Near NIT Calicut campus will be

strategically suitable because of the following reasons:

• A customer base of around 1000• It is hangout spot for many people.• It also have coaching institutes and

computer café.• It doesn’t have even a single restaurant

near a km area who provides our cuisine

Operation Criteria: The restaurant will be located in besant nagar chennai.The restaurant

will service lunch,dinner and after-hours dining during the week and weekends.

Buffet will be Provided in lunch and dinner: 199 INR-for Veg. 349INR –for Non Veg.

Mid-Night Buffet Will be available in Weekends upto 12 am-2 am. 315 INR-for veg. 399INR-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 Rs 300.Within 3 kms from Hotel.

The Menu:We will provide the following cuisine:1) Salads2) Deserts3) Drinks(soft+hard)4) Exclusive North Indian Speciality + Some

dishes of Chinese and South Indian,Italian,Thai Food, Sea food, Continental.

Market AnalysisMy business is based on a preconceived idea

We will take the help of secondary data available

Today in India the trend of specialty restaurants is increasing

Dining Experience Reasonable Experience

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:25% of NITC strengthYouths and TeenagersFamilies

Strategy and ImplementationWe 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.

Competitive EdgeCompetitive edges will be:

An extraordinary contemporary restaurant design

Indian classic menu with featured menu Chef/Management Stock Incentive ProgramInner and Outer Sector Marketing

campaign(i.e “come to town” promotions)Employee Training, Incentive and Retention

program.

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

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.

Sales strategyOur 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

Management summary

Owner(restaurant manager)Operations manager.Finance manager.Marketing manager.Supply manager.Legal advisor.Chartered accountant.Inventory manager.Cashier cum receptionist.

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 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.

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 analysisBreak even analysisProfit and loss statementCash flow statementBalance sheet

Important assumptions

EconomyBusiness growthAnnual growth rate percentageSeasonal sales varianceIndustry & start-upPricing & cost controlCost controlInventory turnover and accounts payable

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.

Competitive Edge: Online Orders will be taken on the Web-site.

Orders through Zomato and Food Panda will be taken

Customer loyalty program is carried out

Extensive customer service is the prime motto

Party and outdoor orders are undertaken