Shop Business Plan

8/13/2019 Shop Business Plan

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Mummies Sandwich We value your health

PURPOSE

The purpose to start this business is to serve people of new era with a different and the

most competitive style. We want to help those people who could not spend time in their busy

schedule to take healthy food by diet sandwich which is 100% nutrient, healthy. The prime

purpose is to generate profit by providing superb customer services. We aim to be leader in providing quality food items that fit into a balanced diet. ur aim is to provide the hygienic

and delicious tastes of sandwich that the customers have never tasted before. We want to add

convenience in the lives of fast food lovers by providing them the most wonderful dining

e!periences.

THE RESTAURANT INDUSTRY - REVIEW

"ood service business is one of the largest industries in the country. This number has

been increasing for the past seven years. #n the past five years the restaurant industry has out$

performed the national &' by (0%. The reasons given by the "olkney )eport *&ovember

1++( are

1) lifestyle changes,

2) economic climate, and

3) #ncrease of product variety.

There are -00 new restaurants opening every month and over 00 more needed to keep pace

with increasing demand.

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TRENDS & STRATEGIC OPPORTUNITIES

The predicated growth trend is very positive both in short and long$term pro/ections.

Folkney states that as modern living creates more demands, people will be compelled to eat

more meals away from home .

#n 1+22 T e N!"#on!l Re$"!% !n" A$$o'#!"#on released the "oodservice #ndustry 000 report

that forecasted how the industry might look in the year 000. 3ome highlights from the panel4s

findings5

6onsumers will spend a greater proportion of their food away from home.

#ndependent operators and entrepreneurs will be the main source of new restaurant

concepts.

&utritional concerns will be critical at all types of foodservice operations, and food

flavors will be important.

7nvironmental concerns will receive increased attention.

WHO EATS FAST FOOD

The food concept and product image will attract ma/ority of the

The student $$ more and more young people have developed healthy eating habits.

3ome also go through a 8health food phase8 while in college.

The health conscious person of any age or sex $$ this includes anyone on a restricted or

prescribed diet or those who have committed to a healthy diet. Curious and open-minded $$"if you try it, you will like it." Through marketing,

publicity, and word$of$mouth, people will seek out a new e!perience and learn that

nutritious food can be tasty, fun, convenient, and ine!pensive.


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WHEN DO PEOP(E EAT FAST FOOD

9unch *((%

:orning snack *(0%

;fternoon snack *reakfast *1 %

The average person *over the age of 1 eats at a fast$food restaurant for an average of +.

times monthly.

PROPOSED USINESS (EGA( STATUS

;lthough the legal status of business tends to play an important role in any setup, the

proposed fast food business is assumed to operate on a partnership of ? members which maye!tend in case of addition of new products that might add significant >usiness to the e!isting

setup.

INDUSTRY ANA(YSIS

;lthough the restaurant industry is very competitive, the lifestyle changes created by

modern living continue to fuel its steady growth. :ore and more people have less time,

resources, and ability to cook for themselves. Trends are very important and we are taskinginterest to provide lighter, healthier foods at moderate to low prices.

The keys to success in achieving our goals are5

'roduct quality. &ot only great food but great service and a fun$entertaining

atmosphere.

:anaging finances to enable us to open new locations.

6ontrolling costs.

"ocusing on themes that have customer appeal.

6reation of spectacular design and layout at each facility.


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Critical Success Factors for the local sandwich shop could include5

7stablish and maintain an e!clusive relationship with a baker to supply on a daily basis, -

days per week, a range of speciality and e!clusive breads baked according to proprietary

recipes

'urchase an e!tensive range of high quality meats, cheeses, fruits @ vegetables

)ecruit and train5

"riendly people with the right attitude to the customer *Athe customer is always rightB

Cighly efficient, creative people who en/oy making the best sandwiches for customers

7ncourage innovative product suggestions from customers and staff

6harge a premium price but one which, together with the product and the service, ensures

customer value$for$money

'romote, make and serve fresh, e!clusive, attractive, tasty, well$presented sandwiches

always.

OPERATIONS P(AN

"ast food is the term given to food that can be prepared and served very quickly. While

any meal with low preparation time can be considered to be fast food, typically the term refers

to food sold in a restaurant or store with fast preparation and served to the customer in a

packaged form for takeout take$away or can be consumed at the store or the restaurant.

The operational plan is an essential component to our business plan and it tells the

reviewer how we are going to get your productDservice out to market. That is, how we are

going to get your product out of the production stage to the doorstep of you target customer.

3peaking about our outlet, we have three sections in total in our store, which will be catering todifferent kinds of customers according to their taste and preferences.

We have positioned our productsDstore as value for money and quality fast food but at

the same time we are not serving our customers, *e *!n" o% '%$"o+e $ "o el, " e+$el e$

this strategy will also work as word of mouth promotion where the e!perienced customers will

tell new customers creating a unique interest in the minds of potential customers.

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PRODUCTION PROCESS

P e,! #n. ! S!n/*#'

3ince itBs a fast food which can be prepared very quickly as half of the things used to

produce something is already ready or prepared now preparing a 3andwich will start with

having all the necessary vegetables on its place which means having our inventories on place,

then the process of making the food thatBs the sandwich will start followed by the "inished

product thatBs sandwich having #nventories n place Work in 'rogress "inished 'roduct #n

order to meet the demand of inventories which we will be having we will be using sum of the

production operation techniques which will see that we are making optimum utiliEation of

resources and minimum wastage.

0!n% !'"% #n. Pl!n

nce an order is received, the associate behind the service counter will begin to

assemble the customers order based on the sales data which will be displayed on a monitor.

7ach associate behind the service counter will be responsible for a certain aspect of the

assembly line such asF placing the necessary ingredient in the bread, adding the required

condiments, and making sure the meal is properly wrapped before delivery and set on a serving

container. The assembly line will have placards or assembly instructions showing how each

meal should look and what condiments need to be on the sandwich. This will ensure that each

sandwich is done the same and will maintain quality. There will also be an associate in the rear

of the kitchen who will supply the production line with more products.

?


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P o/%'"#on , o'e$$ lo*

R!* 0!"e #!l$ C%""#n. 0# #n. F#ll#n. Se #n.

0U00IES SANDWICH has found something that allows us to improve quality and lower

costs.

1 I+, o e/ 4%!l#"y

The benefits of a better tasting 3andwich should be fairly apparent. Gnless of course

you prefer aged sandwich, the fresher sandwich is going to be higher quality if made fresh /ust

for you.

The less obvious benefit is the higher quality customer service that arises from the H#T

sandwich assembly. When Mummies Sandwich waits for you to order the sandwich, we do

a few things to improve customer service. This higher quality customer service is sub/ect to our

ability to actually produce faster. Without this ability, Mummies Sandwich ordering costs

would be sky$high because the costs associated with ordering would be the loss of customerstired of ordering fast food that really is not fast.

P o/%'"$

F #e/ C #'ken % .e $ S!n/*#' e$ S!l!/$ e e !.e$

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N%" #"#on '!l'%l!"o

Mummies Sandwich serves a wide range of quality sandwich that can easily fit into

individual diet needs based on the principles of balance, variety and moderation. ur varied

menu and range of serving siEes make it easy to fit our food into a balanced diet and to create a

range of meal combinations that fall within recommended guidelines for calories, fat and other

nutrient

W7 are also helping you learn more about our food by adding nutrition information on

some of our packaging. 3ome of our packaging now includes the Mummies Sandwich

&utrition 6hart. ur goal is to provide you with the information you need to assist you in

making sensible decisions about balance, variety and moderation in your diet.

2 (o*e Co$"$

The holding costs for sandwich parts are fairly high because of its spoilage

costs. #nstead of having a shelf life of months or weeks, the sandwich needs to be sold within

1? minutes or so. The holding costs go from roughly 0% per week to 100% per hour.

#n terms of operating the business, it4s as easy as establishing a working relationship

with a catering service to supply the sandwiches on a wholesale basis, while building a

customer base to purchase the lunch meals. =esign a menu featuring all the sandwiches, salads

and other items available and distribute the menu to office buildings and factories. 6ustomers

would simply place their lunch orders in the morning or the day before. ;dditionally, lunch

orders could be placed by way of fa!, phone or e$mail. >ut we will be delivering our products

to our customers within a eographical ;rea of first ?km 5Ho+e Del# e y) from our 3tore if

customers bill e!ceeds )s 00D$ and he need to pay 1?% of the bill amount e!tra as deliverycharges which will be lowered as the bill amount increases in percent.

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INVENTORY 0ANAGE0ENT SYSTE0

a 6%$"-In-T#+e 56IT) is an inventory strategy implemented to improve the return on

investment of a business by reducing in$process inventory and its associated carrying costs.

&ow as a store of fast foods we are in instant need of vegetables and other grocery

requirements as and when needed or required. This we will come to know through our 6hefs

such as the presence or absence of a part. Juick communication of the consumption of old

stock which triggers new stock to be ordered is key to H#T and inventory reduction. This saves

warehouse space and costs. #n order to meet our requirements we will be having tie ups with

Kegetable Kendor and 1 rocery store.

b E'ono+#' O /e 4%!n"#"y 5EO4) is the level of inventory that minimiEes the total

inventory holding costs and ordering costs. The framework used to determine this order

quantity is also known as Wilson 7 J :odel. We will order on =aily basis with one order per

day and as per our requirements say for e!ample in the morning we order we will see to it that

with that order our requirement is fulfilled of the day, this will reduce the transportation cost

for 1 more order or unnecessary order .

c S%,,ly C !#n 0!n!.e+en" 5SC0) is the management of a network of interconnected

businesses involved in the ultimate provision of product and service packages required by end

customers. we will be having tie ups with sum of the vendors of vegetables and grocery stores,

so that our needed requirements doesnBt get hampered as we will be following H#T and 7 J

methods to avoid unnecessary wastage of resources and money.

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IDENTIFYING THE (OCATION

"or establishing fast food *sandwich restaurants we have selected mainly three areas around

the 6oimbatore. They are

1. 'eelamedu *&ear Copes 6ollege

. )3 'uram


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)3 'uram is one of the areas in 6oimbatore where more educated people and more

health conscious people are present. "or our sandwich restaurant the main target customers are

health conscious people and open minded people.

3ince the cost for establishing sandwich restaurant is slightly e!pensive in )3 'uram

the competitors are very less. ur operating strategy is to compensate the cost with the more

volume of customers. ;part from this life style is one of the factors which have a huge impact

on business. )3 'uram people have a rich and modern life style when compared to others.

Cence the people in )3 'uram prefer to take sandwiches as one of their ma/or food in daily

life. With respect to supply chain )3 'uram is very nearby to andhipuram which is the :ain

baEaar for the city where we can purchase raw materials like vegetables, >read etc. 3o the

transportation is cheap and easy. Cence based on the economical environment and life style of

the residents )3 'uram was selected to establish our sandwich restaurant.

GANDHIPURA0 7

andhipuram is the heart of 6oimbatore city. The main shopping baEaar in 6oimbatore

is present in andhipuram. 3ince it is a main baEaar the residents of andhipuram are very less

but the passers by are more. ur Target customers in andhipuram is mainly shoppers and

shop owners. enerally people prefer snacks during their shopping. #f the snacks were healthy

and easily available *like sandwiches they choose to take. 3o by promoting the advantages of

sandwiches we can get more customers in our restaurant. )egular income can be generated by

making agreement with shop owners for daily delivery. The transportation of raw materials will

also be very easy.

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APP(YING DESIGN PRINCIP(ES TO (AYOUT

S,!'e !n!ly$#$ o " e ollo*#n. %n'"#on!l ! e!$7

)eceiving

L3torage

Lffice D counter

L're$preparation

L"inal *Cot$food preparation

L7mployee locker room and toilet

L3ervice areas

LWare washing

OPERATING FACI(ITIES AND E4UIP0ENT TO RUN THE USINESS

1 8#"' en E9%#,+en"

6ommercial "ryers

Cot "ood 3torage

3team 7quipment

6ommercial vens

Wood 6abinet 6arts

Work Tables

Tissue rolls

6utlery sets

"reeEers

enerators

:icrowaves

Waste bins

3 Cook#n. e9%#,+en" )estaurant Toasters

11

2 8#"' en !,,! el$

aprons

bandannas

caps@ hats

chef coats

chef hats

face masks

finger guard

kitchen gloves
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3andwich rills

3andwich 'ress

: S"!"#on! y

)egister rolls

3ales book

Tape products

Ho* *e *#ll +!n!.e "o $e e ;e$" !n/ !$" "o kee, %, "o o% '%$"o+e $ e ,e'"!"#on$7-

U$e o ,!,e , o/%'"$ !n/ ,l!$"#' * !,$ kee,$ l!;o 'o$"$ /o*n7 're$sliced cheese,

packs of /ellies and ketchup, getting the customer to help them. ; limited menu

restricted to items with a short preparation time would make fast service possible and

would also be useful in streamlining operations.

U"#l#

automatic coffee brewers.

A''e$$ "o R!* 0!"e #!l$

The ;ssembly line model is common in foodservice design5

; saladDcold food preparation area with access to raw materials5

"low in the dish washing process

A''e$$ "o U"en$#l$ !n/ E9%#,+en"7

M Gtensil drawer in each worktable, for each employee, or one drawer for each ( linear feet of

worktable

M verhead utensil racks *ceiling$hung in hot$food and cold$food preparation areas @ near

steam$/acketed kettles for paddles or wire whips

M 3helving under each worktable for larger utensils

M Wall$hung over shelf above each table

M )acks for mi!er parts and bowls

M 9arge racks in bakery, hot$food preparation, and salad preparation areas for sheet pans,

baking pans, and other large utensils

1
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M 3pecial storage racks for food processor blades and parts

M 9arge rack or special storage room for catering supplies

M Nnife rack in each preparation area

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Documents

Shop Business Plan