Business Plan - Restuarant -2

8/19/2019 Business Plan - Restuarant -2

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Business PlanRestaurant

Arnav Soni 1RV10EC021

Avinash Kumar 1RV10EC025

Anvay G Pandit 1RV10EC019


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Ee!utive Summary

• Costs in!luded in this Plan are on the Basis o"#ndustry $rends%

• $his Business Plan is &erived "rom a se!ondarydetailed 'ar(et Analysis%

• A Bu)er is #n!luded in the Start*u+ !ost to ensurethat the ,usiness in not under*-nan!ed%

• .e have also determined the traditional and non*traditional ris( asso!iated /ith "ailure o" the

restaurant%


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,e!tives

• Kee+in "ood !osts at less than 354 o" revenue%

• Promotin and e+andin the restaurant !on!e+tas uniue restaurant%

• E+andin our mar(etin and advertisin in

Banalore to in!rease our !ustomer ,ase%

• Customer Satis"a!tion%

• $o !reate a 6ealthy and sa"e Environment%


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'ission• ur restaurant /ill ,e an ins+irin one7 !om,inin an

e!le!ti! atmos+here /ith e!ellent and interestin"ood%

• ur main mission are as "ollo/s8

•

6ave a reat "ood sele!tion%• E!ient and su+erior !ustomer servi!e%

Because customer satisfaction is our Primeobjective.

• Em+loyee /el"are7 +arti!i+ation and trainin are euallyim+ortant to our su!!ess%


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'ission

• ur !on!e+t !om,ines variety7 am,ien!e7entertainment and a su+erior sta) to !reate asense o" :+la!e;%

• .e o)er "air Pro-ts "or the o/ners and investors

and a re/ardin +la!e to /or( "or the em+loyees %


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Key to Su!!ess8

• uality

• Em+loyee Retention ?o!us

• Cost Control ?o!us

• $he 'enu /ill $aret to varied Peo+les%


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Com+any Summary

• $he #nterior &esin

• $he Restaurant /ill ?eature t/o venues8

• ne /ill ,e in the restaurant mainly "or dinin+ur+ose and ?amily%

• ther /ill ,e utdoor "or the Customer /ho /antssomethin not so heavy li(e lun!h and dinner%

• @oune "or /aitin and Bar ?a!ilities /ill ,e+rovided%

• Bean Bas /ill ,e +rovided in @oune%


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Com+any Summary

• $he 'enu8

• ur Restaurant is "o!used on servin the need o" the+eo+le o" the Banalore%

• $here /ill also ,e little ,it ei,ility in the menu at

the startin o" the Restaurant%• $he 'anaement8

• ne restaurant manaer%

• Coo( a!!ordin to need and demand%

•

ne su++ly !hain and inventory manaer%• .aiters a!!ordin to the num,er o" ta,les%


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Com+any Start*u+

• A s+a!e has to ,e rented o" in an a++ro+riatelo!ation %

• ur start*u+ !osts are mostly e+ensedeui+ment7 "urniture7 +aintin7 re!onstru!tion

rent7 start*u+ la,or7 and leal and !onsultin !ostsasso!iated /ith o+enin our restaurant%


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• Banshan(ari Stae ### /ill ,estratei!ally suita,le ,e!ause o" the"ollo/in reasons8

•

#n "ront o" Pesit Collee Banalore%• #t also have !oa!hin institutes and

!om+uter !a"D%

• #t doesn;t have even a sinle

restaurant near a (m area /ho+rovides our !uisine%

@o!ations and

+erations


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+eration Criteria8

• $he restaurant /ill ,e lo!ated in Banshan(ari 7Banalore%$herestaurant /ill servi!e lun!h7dinner and a"ter*hours dinin durinthe /ee( and /ee(ends%

• Bu)et /ill ,e Provided in lun!h and dinner8• 99 #FR*"or Ve%

• 9#FR H"or Fon Ve%

• 'id*Fiht Bu)et .ill ,e availa,le in .ee(ends u+to 12 am*2 am%• 15 #FR*"or ve%

• 99#FR*"or Fon ve%

• Servi!e /ill ,e durin the "ollo/in hours8• @un!h*01+m*+m

• &inner*I+m*11+m

• Brea("ast*Jam*12+m

• Evenin Sna!(s*+m*I+m

• ?ree 6ome delivery /ill ,e availa,le on the order o" more thanRs 300%.ithin 3 (ms "rom 6otel%


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$he 'enu8

• .e /ill +rovide the "ollo/in !uisine8

1Salads

2&eserts

3&rin(sso"thard

E!lusive Forth #ndian S+e!iality Some disheso" Chinese and South #ndian7#talian7$hai ?ood7 Sea"ood7 Continental%


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'ar(et Analysis

• 'y ,usiness is ,ased on a +re!on!eived idea .e/ill ta(e the hel+ o" se!ondary data availa,le

• $oday in #ndia the trend o" s+e!ialty restaurants isin!reasin

• &inin E+erien!e• Reasona,le E+erien!e


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'ar(et Sementation

• Restaurant and @oune intends to !ater to a /ide!ustomer ,ase% .e .ant everyone to "eel/el!ome and entertained% .e have de-ned the"ollo/in rou+s as taret sements that

!ontri,ute to our ro/th +roe!tions8• Louths and $eenaers

• ?amilies

• $he +eo+les /ill enerally "all in ,et/een 15 to 50%


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Stratey and

#m+lementation• .e intend to su!!eed ,y ivin +eo+le a!om,ination o" e!ellent and interestin "ood inan environment%

• .e /ill "o!us on esta,lishin a stron identity in

our !ommunity /ith a rand o+enin%• .e /ill !reate an a++ealin and entertainin

environment /ith un,eata,le uality at ane!e+tional +ri!e%

•

All menu items are moderately +ri!ed "or thearea%


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Com+etitive Ede

• Com+etitive edes /ill ,e8

• An etraordinary !ontem+orary restaurant desin

• #ndian !lassi! menu /ith "eatured menu

• Che"M'anaement Sto!( #n!entive Proram

• #nner and uter Se!tor 'ar(etin !am+aini%eN!ome to to/nO +romotions

• Em+loyee $rainin7 #n!entive and Retention+roram%


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'ar(etin stratey

• 'ar(etin stratey /ill ,e to +romote oure!le!ti! "ood7 su+erior servi!e7 and e!itin!on!e+ts to dra/ in the lo!al re+eat!ustomers% 'ar(etin initiatives /ill

!on!entrate on the "ollo/in8• Buildin and sinaeSignage is any (ind o"

visual ra+hi!s !reated to dis+lay in"ormationto a +arti!ular audien!e%

•

Customer servi!e• Advertisin and +romotion


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'ar(etin +roram

• 'edia mar(etin8*

• Bill,oard advertisement%

• &istri,ution o" +am+hlets%

• Advertisement in lo!al ne/s+a+er%

• Advertorial on lo!al !a,le !hannel%

• S+onsorshi+ in the s!hools ,ut not "ar than 1(m%

• Banners and small +osters in the se!tors%


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Sales stratey

• ur sales stratey reuires !onsistently hihuality "ood servi!e 7 s+eed and atmos+here% .e!an a!!om+lish this ,y8

• 6irin em+loyees /ho enuinely enoy their o,s%

• Continually assessin the uality o" all as+e!tsmentioned a,ove%

• #ntera!tin /ith our !ustomers +ersonally 7 so they(no/ that their "eed,a!( oes dire!tly to o/ners

• Evaluatin "ood !hoi!es "or +o+ularity


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'anaement summary

• /nerrestaurant manaer

• +erations manaer%

• ?inan!e manaer%

• 'ar(etin manaer%

• Su++ly manaer%

• @eal advisor%

• Chartered a!!ountant%

• #nventory manaer%

• Cashier !um re!e+tionist%


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Personnel +lan8

• # ,elieve the +ersonnel +lan is ood +ro+ortion tothe siQe o" the restaurant and +roe!ted revenues%

• $here /ill ,e the di)erentiation in the salaries o""ull*time em+loyees and +art time em+loyees%

• $here /ill ,e a/ard li(e N,est /aiter o" the /ee(Oto ,oost the em+loyees +er"orman!e%

• Pro+er allo/an!es /ill ,e +rovided to in!rease the o, satis"a!tion level%


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Kit!hen8

• A ForthMSouth #ndian !he" /ith !onsidera,lee+erien!e in di)erent restaurants*2%

• Coo(s that /or( dire!tly /ith !he"2%

• Pre+are !oo(sMdish/asher2%

• Peo+le !leanin the restaurant2%

• .aiters%


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?inan!ial +lan

• Restaurant;s -nan!ial model is ,ased on a,usiness !on!e+t to N+lan "or the /orst 7 ,utmanae "or the ,est%O

• Restaurant;s -nan!ial +lan /ill in!lude8

• #m+ortant assum+tions%• Ris( analysis

• Brea( even analysis

• Pro-t and loss statement

•

Cash o/ statement• Balan!e sheet


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#m+ortant assum+tions

• E!onomy

• Business ro/th

• Annual ro/th rate +er!entae

• Seasonal sales varian!e

• #ndustry = start*u+

• Pri!in = !ost !ontrol

• Cost !ontrol

• #nventory turnover and a!!ounts +aya,le


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?uture S!o+e8

• Restaurant /ill ,e ,uild /ith the !onsideration o"its e+ansion 7as the Pro-ts Built u+ 7it /ill ,e,ran!hed out%

• A"ter its Presen!e in many states a!ross #ndia7the

o,e!tives /ill ,e revised in !onsideration o"!onvertin it into a 6otel !hain%


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Pu,li!ity8

&is!ount Cou+ons /ill ,e availa,leon the ?ollo/in .e,sites%


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Com+etitive Ede8

• nline rders /ill ,e ta(en on the .e,*site%

Documents

Business Plan - Restuarant -2