Busniessproposal for beach view restaurent
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Transcript of Busniessproposal for beach view restaurent
BEACH BAY
NEW BUSINESS DEVELOPMENT
BEACH
• beaches in Chennai are the best retreat for tourists.• Chennai beaches are world famous for their natural outlook.
• Covelong Beach
• Elliot's Beach
• Marina Beach
OPPERTUNITY
• No hygienic food at beach in the city• No maintenance at beach• No attraction
IDEA• Our idea is to have a restaurant
at beach.
HIGHLIGHTS:A beach view restaurantHygienic foodAttraction for kidsWell trained employees
INDUSTRY ANALYSIS AND TRENDS
• increase in buying power of Indian consumers is driving the growth.
• the income chain - from the "have nothing" to "have some" to "have more" to "have lots" and, finally, "have all".
• Eating out is a popular trend among Platinum households.
Conclusion from survey prefer to visit beach monthly. cleanliness is what people prefer people does not prefer to have stall food Reason :food is not hygienic Food at beach is not hygienic Ready to spend more than 1000 good idea to have such a restaurant prefer more of snacks items prefer that the place should be maintained well
(cont.)
ready to accept a restaurant at the beachIdea is attractivewilling to spend between RS. 300 to 500, for
such serviceview about beach would change.Gandhi beach will be more suitable
Customer segment
• The most regular type of customers are family • including both adults and children.• Most of the customers come for a hygienic
and good quality of food.• families who are from middle income and
upper income.
Risk assessment
The risks we face are the following• There would be many companies, who would have tried
to set up the restaurant at beach, but for some reason they wouldn’t so we need to analyses that.
• The beach is a area which crowed and hence manage the crowd would be a risk.
• The risk could be of the tsunami or during the rain.
Our Marketing channels
Brochure
Pamphlets
Banners
Sales strategy• we intend to succeed by giving our customers a
combination of delicious and interesting food in an appealing environment, with excellent customer service.
• Strategy 1. Think big and audit your time
• Strategy 2. Be different and stand out from the competition
• Strategy 3. Build relationships with your customers.
• Strategy 4. Collect E-Mail Addresses
• Strategy 5. Use customer service commandments to create good habits.
operations
• People are most important element • We value the managers and staff• friendly strong managers make friendly strong
crew people.• customers can see it in the quality of the food,
how clean the store is and how friendly and fast they are served.
primary opearation:
• cooking of the delicious food .• serving the food to the public.• To maintain the customer relation ie. To solve the issues arising.• To have the employee satisfied.
Other operations:
• buying of the commodites.• To maintain the books of accounts.• To pay the taxes.•
DEVELOPMENT & MILLESTONE
These include Acquire investment capital. Get a bank loan. Obtain lease space.
And to Convince your prospective managers to believe in your
concept Gain respect and confidence from prospective employees. Allow management to concentrate on execution rather than
"plan as you go.“ Create a blueprint for operating your restaurant.
Marketing ObjectivesMaintain positive, steady, growth each month.Generate at least 50% profit per month.Experience an increase in new customers who are turned into long-term customers.Realize a growth strategy of one store per year.
Financial ObjectivesA double-digit growth rate for each future year.Reduce the overhead per store through disciplined growth.Continue to decrease the variable costs associated with food production.
Target MarketingThe market can be segmented into three target populations:Individuals: people that dine in by themselves.Families: a group of people, either friends or a group of nuclear relatives dining together.Take out: people that prefer to eat Sigmund's food in their home or at a different location than the actual restaurant.
Other’s
• To have a well recognised restaurant in two years.
• To make our restaurant profitable.• To have a party hall, to conduct parties at
beach.
FINANCIAL SHEET
infrastructure fixed 10,00,000interiors fixed 2,00,000paint fixed 1,50,000electricity fixed 3,00,000lumber fixed 80,000total 16,60,000
Uniform materials (500*25) fixed 15,500
Table cloth (20*200) fixed 4,000
total 15,500
Chef (50,000*2) 1,00,000
Waiters (5000*10) 50,000
Cleaners(3000*3) 9000
Watchman (5000*1) 5000
Helpers(15,000*3) 30,000
total 1,91,000
construction
clothing
salary
Gas cylinder variable 4500Vegetables/fruits variable 30,000provisions variable 40,000water variable 15000Disposable itemsvariable variable 2000sationery variable 250total 91,750
Oven (*2) fixed 14000
fridge fixed 40,000
All vessels for cooking fixed 20,000
stove fixed 20,000total 94,000
Chairs & tables(55*500) (10*100) fixed 37,500printer fixed 10,000laptop fixed 10,000Ac (20,000*2) fixed 40,000Sofa set fixed 15,000total 1,12,500
FURNITURE & FIXTURES
RAW MATERIALS
COOKING EQUIPMENTS
PRICE VOLUME FIXED/VARIABLE
VALUE
REVENUE STREAMS RESOURCES
A) RECIEPTS FROM THE SALES
500 50 Raw materials( for a month) variable 91750
Cooking equipment Fixed 94,000
Furniture & fixtures fixed 1,12,500
clothing fixed 15,500
construction 16,60,000
COMMUNICATION CHANNEL FIXED/VARIABLE
VALUE ACTIVITIES VALUE
Pamphlets(500*100) variable 5000 accounting VARIABLE 10,000
Banners(5*1000) variable 5000 Cooking (per day) VARIABLE 3660
Salary for staff VARIABLE 1,19,000
maintanence VARIABLE 1000
DISTRIBUTION CHANNEL MANAGEMENT
ONE WAY NIL FOUNDERRS. PROFIT
COST SHEET
EXIT PLAN CLOSING DOWN OF THE RESTAURANT: closing
down of restaurants may be for various reasons. They may be:
• Lack of financing • No damage control• Partnership disputes
We would follow the legal procedures for shutting down of our company.Sharing of profit and equipment sale.
GROUP 5
THANK YOU