1. Forget the trend, feel the tradition….

2. logo

3. Introduction
“Food Paradise” is a Indian themed restaurant
that will be located in the WANNA BUY Mall of
the LPU Campus. The restaurant will focus on
Indian cuisine, comfortable
atmosphere, background music and traditional
Indian hospitality, and provide Indian
traditional food of different states.

4. Purpose
1. For start-up
After analysing various factors we
identified a perfect opportunity to earn profit
by doing this business.
2. For location
LPU Mall is located in centre of the campus.
So, it is easy to access for the customers.
And no other competitor is in nearby.

5. Vision
 We see our self to be a much bigger .
 For that we want to expend in future.
 We will open our branches in :-
DeepNagar (jalandhar cantt)
 Rama Mandi (jalandhar cantt)
Model Town (Jalandhar city)
before 2020.

6. Mission
• The mission will be to exceed the customers’
expectations in every sense by providing
ambiance for every sensory perception. The
atmosphere and food will please the
customers hearing, taste, smell, touch and
sight, and provide an exciting creative
environment. The employees will be trained
with exceptional customer service and will be
empowered to make decisions based on the
business philosophies .

7. Strategy
BUSINESS
What business processes
must we excel at?
• Develop new products
• Understand customer
segments
• Reduce cycle time
• Provide rapid response
• Cross sell the product
line
STRATEGY
FINANCIAL
How should we appear to our
stakeholders?
• Broaden revenue max
• Improve operating
efficiency
• Improve enterprise
financial health CUSTOMER
How should we appear to
our customers?
• Service excellence
• Trusted business
partner
LEARNING & GROWTH
How can we sustain our ability to
change and improve?
• Hire Key Technical talent
• Implement cross training
• Align personal goals

8. BUSINESS EXCELLENCE MODEL
process Customer Satisfaction
Leadership
Policy & Strategy
Impact of SocietyResources
People SatisfactionPeople Management
Business Result

9. SWOT Analysis
Strength Weakness Opportunity Threat

10. Strengths
We will provide tasty and hygienic food
in a clean and neat dining room with
washing and toilet facility.
We will be providing variety of products
at a same place.
With a reasonable rate & quantity

11. Weaknesses
 We have limited funds available
 None of the member is having
experience related to this field.
 Some of the Customers have to come
further to get to your restaurant.
Space for low profit margin
Lack of Ambiance

12. Opportunities
 No. of targeted customers are
increasing every year.
 Market is growing fastly
 Learn from the market to increase our
efficiency in terms to sale and services.

13. Threats
 Competitors are providing somewhat similar
kinds of product.
 Government mandates (restaurant
operation, food safety, and worker protection
at the federal level and
health, sanitation, safety, fire at the local
level)
 Rising operating costs
 Building/maintaining sales volume

14. 3/15/2
014
Market Summary
 The people present in LPU are Faculty and
students and they are mostly aristocrat who
are willing to pay enough for good food.
 The no. of students in LPU is more than
30000*
 People present here are educated so they
know the value to healthy diet and they like
to spend more for quality product.

15. Target audience
The target audience for our restaurant
will be faculties, students (specially day
scholars) and other employees working
in campus.

16. Legal issues
Shops and Establishment license – from
state government
Health / Trade License from Municipality
Eating house license from
police commissioner
NOC from fire department
Environment clearance from local
government
Authorization from LPU

17. Marketing
Mix

18. Products*
Punjabi Thali
Guajarati Thali
Bengali Thali
Marathi Thali
Rajasthani Thali
Traditional Snacks
Traditional Drinks etc.
 NOTE : All thali Contains atleast 8-9 items

20. Price
 Price range(in rupees) :
Rs.100 (Normal thali )
Rs.130 (Special thali )
Rs.160 (Shahi thali )
Rs.30-50 (Traditional drinks)
Rs.100-500 (Traditional sweets)
Rs.30-100 (Traditional snacks)

21. Place
The location of our restaurant will be 6th
floor LPU mall.
This location will be easily accessible
for the students faculty members and
other staff.
So at this location we will be having
maximum opportunity to get more and
more customers.

22. Promotion
We will be using different modes to
publicise our restaurant :
 through Y TV
 through pamphlets
 through hoardings
 through UMS

23. People
Ashutosh, Gautam, Aabid,
Parthasarathi are the partners
investing equal capital and sharing
profits equally.
5 employees will be appointed
 2 Chefs
 3 Waiters

24. Capital
Total capital required is 6,00,000
 all the partners will be investing
1,50,000 each
we will be sharing profits equally

25. Special services
• Happy hours 10% discount (1pm-2pm)
• Lucky customers (every weekend)
• Special discount for regular customers.
• Membership card for regular
customers.
• Exciting gifts and coupons during
festive seasons

26. Operations
Hire the right chef who would not jump ship
easily.
Design the ambience appropriate for the
audience
Hire the right staff and focus on customer
service to the core – for menial jobs you
could sites like babajob.com
Get suppliers for raw materials and utensils.
Get insured - Public Liability, Product
Liability, Fire Policy, Building & Asset.

27. STP Process
SEGMENTATION
TARGETING
POSITIONING

28. SEGMENTATION
Every business need to segment the
target customers from the population.
So we have segmented the market in
different categories
 Taste and preferences,
 Culture
 Nationality.

29. TARGETING
After segmenting the market we have
to select the segment which will be our
target. So, our mainly targeted
customers will be Indian
Students, Faculties.

30. POSITIONING
Positioning your product is the
toughest part of starting up a business
because a wrong decision can finish
your whole business . So for that we
will be positioning our products tasty,
healthy & innovative . We want to serve
our customers the best deal to earn
their loyalty.

31. Human
Resource
Planning

32. Man Power
Chef : 2 (Initially)
Waiters : 3 (Initially)
Sweeper : 1
Partners : 4
Security Guard : 1

33. Owner/Manager
(Ashutosh)
Operation
(Aabid)
Chefs Waiters Sweeper
Security
Guard
HR
(Partha)
Marketing
(Gautam)
Finance
(Partha)
Cashier
Organisational Structure

34. job Analysis
 A Job Analysis is a detailed look at a particular
job or job classification. It is a process that
identifies the tasks performed on the job and
knowledge, skills, abilities, and personal
characteristics needed to perform those
tasks .
 Job analysis results in the identification and do
cumentation of the essential functions of a job.

35.  Once conducted, a job analysis can provide data for
a multitude of human resources activities
surrounding a given job classification,
including the following:
 Classification and pay
 Recruitment and Selection
 Training and Development
 Performance appraisal
 Disability or return‐to‐work accommodation
 Human resource/workforce planning

36. Job analyses are conducted to obtain accurate, current,
and reliable information about jobs in order to make
better employment and management decisions, to save
money, to increase productivity, and to comply with
federal and state laws where adverse impact is found
related to prohibited discriminatory factors.
 Job analysis, as the foundation of selection procedures
, provides employers with a means to make sound,
cost‐effective employment decisions.
 Selection procedures based on a thorough job
analysis are designed to identify the best-
qualified candidates for a job.

37. Job title Chefs Waiter Sweepers Cashier
Security
Guard
Duties
To cook the
dishes as per
the order and
present in a well
manner.
To receive
order from the
customer,
serve food and
give them bill
To keep clean
the floor and
furniture's and
the
environment
To make bill
and collect
cash from the
customers.
To check the
bills while
customers will
be leaving.
Salary 8000 3000 2000 none 2500
Report to
whom
Head of
operation dept.
(Aabid)
Head of
operation
dept.
(Aabid)
Head of
operation
dept.
(Aabid)
Head of
finance dept.
(Partha)
Head of
Operation
dept. (Aabid)
JOB DESCRIPTION

38. Job title Chefs Waiters Sweepers Cashier
Qualification 12th 10th Not required B.com
Experience Min.-5 Years 1-2 years Not required Not required
Skills
Technical
skills,
knowledge
about the
equipments,
innovative
mind, effective
and efficient.
Technical skills,
communication
skills,
behavioral
skills.
Some technical skills.
Technical
skills,
Knowledge of
the working
field.
JOB SPECIFICATION

39. Recruitment
 Internal recruitment for Chef from the
trusted people. But before appointing,
certain test should be taken to
check the level of skill they have.
 Cooking test.
 Reaction in different situation.
 Innovation in presentation.
 Resources management skill, etc.
For Chef

40.  Waiters and Sweepers will be
appointed by the internal recruitment,
on the reference of Ashutosh
(Manager/Owner)
For Waiter and Sweeper

41.  The cashier will be all the members
(Gautam, Partha, Aabid).
 All the members will be working as a
cashier in rotation.
 None of the Cashier will get Salary.
For Cashier

42. Performance Evaluation
 The performance will be evaluated
from the following :
 Feedback of customers.
Personal observation.
Efficient and Effectiveness.
 Increase in no. of customers.

43. Employee Retention
 For employee retention we will be
providing the following :
 Increment in their salary.
 Bonus on special occasions.
 Helping in their personal issues.
 Other facilities i.e. mobile allowance,
transportation allowance (if required)

44. Employees Review
Last day of every month will be for the
suggestions and problem solving
sessions of employees.
Here employees can tell about the
problems they are facing in their
working environment and what will be
the possible solution for those
problems.

45. Employee Rejection
 Rejection process will be taken into
consideration on the basis of following :
 Previous performance.
 Dedication towards work.
 Customers complaints.
 Behaviour towards colleagues.
 Interaction with customers

46. OPERATION MANAGEMENT

47. Inputs
The inputs for our restaurant will be :
 Raw vegetables.
 Grocery Items
 Rice
 Pulses
 Cooking Oil
 flour etc.

48. We will be purchasing vegetables from
“ Sabji Mandi ” (Jalandhar cantt).
 Grocery items will be bought from
“ BEST PRICE ” (Jalandhar, NH-1).

49. Process
Processing the raw
material as per order
Preparing the food
Serve the food

50. Output
 Customer is served as per his demands
 Providing innovative products to
customers.

51. Inventory management
Mainly three types of inventories would
be maintained.
 Raw materials
 Finished goods
 Work in progress.
 The inventory should be used on the
basis of FIFO(First In First Out)
because the inventory which we will be
using are perishable in nature.