All about marketing of your restaurant.

1. Presentation on Marketing
of KoUiZna Restaurant
Himanshu Jain

2. INTRODUCTION
Blend of Italian, Chinese, continental and Indian.
Located in the booming, and rapidly expanding city
Delhi.
Inspired menu from different countries'
Relaxed, friendly and correct service
Hiring of experienced staff
Venturing into the Catering business
Total sales allocation to be 85% restaurant sales and
15% catering sales.

3. FINANCIAL DETAILS
Total Capital -1.5crore
• Lease deposit -26 Lac
• Furnishing and Interior -50 Lac
• Support Equipments -60 Lac
• Licensing -10 Lac
Raising of Funds
• Personal Investment -20 Lac
• Loan from Bank -70 Lac(@ 13% annual rate of
interest)
• Loan from Relatives -40 Lac

4. SEVEN P’S OF SERVICE INDUSTRY:
Product Physical features, quality, accessories, Packaging, warranties,
brands
Place Channel type, Outlet locations, Transportation, Storage.
Promotion Sales people, Advertising, Sales Promotion, Publicity.
Price Discounts, Allowances, Price levels.
People Employees, Customers
Process Flow of activities, Customer Involvement
Physical
evidence
Facility, Equipment, Other Tangibles

5. 7 P’s of Restaurant
PRODUCT:
• The products being offered at KOUIZNNA are-a comfortable atmosphere,
striking décor, entertainment, engaging clientele along with an international
menu comprising of multi- cuisines:
INDIAN, ITALIAN , CONTINENTAL and CHINESE.
• KOUIZNNA will be the only restaurant among all the competitors which
focuses the entire menu on healthy and low-fat cooking
PRICE:
• Pricing is one of the most important elements of the marketing mix, as it is
the only mix, which generates a turnover for the organization.
• It costs to produce and design a product, it costs to distribute a product and
costs to promote it.
• The pricing strategies that we use at KOUIZNNA will be considering
during the preparation of the menu are- Competition pricing
Product Line Pricing
Premium pricing

6. PLACE:
 The organization must distribute the service to the user at the right place and
at the right time.
 KOUIZNNA is located at , Connaught Place in Delhi
PEOPLE:
 An essential ingredient to any service provision is the use of appropriate
staff and people.
 The staff at KOUIZNNA is efficiently and well trained to serve the guests in
the best possible way.
 Our staff is well trained to give to our customer’s high quality of personal
service.
 The service delivered by our employees is a very important element of
value. It is also an area where we can distinguish our selves.
PROCESS:
 This refers to the systems that are used to assist the organization in
delivering the service.
 A big emphasis is being placed on extensive research into the quality and
integrity of our products.
 They will constantly be tested for our own high standards of freshness and
purity.

7. PROMOTION:
Promotion involves disseminating information about a service,
product line, brand, or company.
Promotion is generally sub-divided into two parts:
• Above the line promotion
• Below the line promotion
PHYSICAL EVIDENCE:
Physical Evidence is the element of the service mix which
allows the consumer again to make judgments on the
organization.
Physical evidence is an essential ingredient of the service mix.
Consumers will make perceptions based on their sight of the
service provision which will have an impact on the
organization’s perceptual plan of the service.

8. MARKET SEGMENTATION
The Business Man
Happy Couples
The Family
High-end Singles
Tourists

9. Positioning
• The Business Man-Fine Dining's , Wi-Fi
• Happy Couples- Candle light Dinner, Couple
Dance
• Family- Fine Dining’s, Buffet system
• Youth-Entertainment(TV, Snooker),Chill and chat
environment
• Tourist-Various cuisine

10. Marketing strategies
• Launch Official website
• Make Face book page
• Provide coupons
• Provide special food on occasions
• Support any community
• Distributes menus and Pamphlets to local
• Advertise in Newspaper and Channels,

11. 50000000
6000000 500000
21230000 100000
900000 71000
700000 130000
10000 34000
100000 230000
300000 1400000
20300000
29240000 22765000
27235000
0.5447
53680925
Total Fixed cost Total Variable cost
Contribution
P.v Ratio
Break even
Utility
Variable costFixed cost
Purchases
Repairs
Telephone
OtherUtility
Telephone
Licence
Premiliary Expenses
Contribution = Sales-Total Variable cost
Sales
Marketing
Stationery
UniformDepreciation
Rent
Salaries
Break Even Analysis

12. Place order
Give the order to chef
Deliver salad or soup
order to customer
Deliver dinner to
customer
Deliver check to
customer
Cash or Credit
Return credit slip to
customer
Bring change to
customer
Collect signed slip
Close table and
collect tip
Process flow chart