A sample B-Plan of ChatPata Tiffin services.

1. Business Plan Presentation

2. EXECUTIVE SUMMARY
 Chatpata Tiffin is a tiffin service portal from where
customers can enjoy nutritious and healthy food even
if they are away from home.
 The aim is to provide healthy and delicious food to
our customers at an affordable price by focusing on
their needs in this fast paced life.
 The customers will be able to select from a variety of
pre-decided weekly changing menu for lunch and
dinner.

3.  They can also easily order the tiffin either by our
website or app or through our toll-free phone number.
 The customers can also choose our weekly and
monthly packages at low rates.
 The target market can save time by ordering healthy
food at low price at their doorsteps and they don't
need to care about preparation or cleaning up of their
meals.

4. MISSION
 Chatpata Tiffin aims to provide individuals and
corporate with delicious and nutritious food to enjoy.
 The purpose is to provide customers with healthy
meals and optimize and benefit from the changing
behaviour of people towards more health
consciousness.
 It also aims at providing meals easily at a click of a
button and at an affordable price and make working
people who live away from home save their time
wasted in preparing meals.

5. OBJECTIVES
 The objective is to start a sustainable business with
a high number of growth opportunities in the future.
 The goal is to make happy customers who would
make repeated sales. We have to increase the
number of permanent customers who purchase our
long term packages by 50% every year and also
make 500 meals daily by the end of the year.
 The goal is to become a self sustainable company
in 2 years and expand our business scope to more
profitable catering business.
 The next objective is to expand the business by
being able to provide franchises after 5 years.

6. LICENSES AND PERMITS
When one starts a catering service he is required to
have quite a few licenses. So, one must get started
with one’s business operations, and licenses could
come along the way, but the following licenses are
required :-
 Shop and Establishment Act License
 License from Food & Health Department (FSSAI
License).
 Signage license from municipality
 Health / Trade License from Municipality
 NOC from fire department
 Environment clearance from local government

7. OPERATIONS
 The operation process will start with procurement of
raw material.
 We will buy in bulk from suppliers in order to
maintain good relationship with them and to
avail good credit terms.
 After that our chef will prepare the food in complete
hygienic conditions.
 We will try to hire married women or widows to
provide home cooked touch to our food and also
empower women and make them self-independent.
 Initially to save costs and increase effectiveness we
will outsource the delivery process.

8. ORGANIZATIONAL STRUCTURE
Managing
Director
Operations
Manager
To look after
procurement of raw
material and
production of food.
Sales and
Marketing
Manager
To look after the
website and ensure
smooth delivery.
Also focus on
bringing in new
customers.
Finance and
HR Manager
To handle the
finances of the
business and hire
and maintain the
workforce.

9. PRODUCTS AND SERVICES
 Chatpata Tiffin will provide the customers with home-
style, nutritious and cost effective meal. The
customers will be charged low prices at the beginning
and they can avail attractive offers if they choose
long term plans.
 The costs of the meals (including free delivery) would
be :-
 Rs 89 for Lunch/Dinner (1 meal) .
 Weekly package for lunch/Dinner (6 meals) – Rs 479
 Monthly Package Lunch/Dinner (26 meals) – Rs
1999

10.  Rs 169 for Lunch and Dinner (2 meal) .
 Weekly package for Lunch and Dinner (12 meals) –
Rs 929
 Monthly Package Lunch and Dinner (52 meals) – Rs
1899
 According to AP VAT Act, 2005 Section 4(9)(d),
 Other than Hotels and Star Hotels category iii(
Restaurants, eating places ), responsible for
collection of VAT from the customers at the
rate of 5% on the value charged in the bills whose
turnover during the year is less than Rs. 1.50 crore.
 So we will be adding the 5% in the total bill for the
customer.

11. MENU (LUNCH)
• Aarhar Daal, Gobi Masala / Bhindi Masala / Seasonal Veg, Roti,
Plain Rice, Green Salad, Raita / SewaiMonday
• Rajma Masala / Dal Makhani, Aloo Parwal / Seasonal Veg /
Cabbage Mattor, Roti, Jeera Rice, Green Salad, Halwa / JalebiTuesday
• Chana Dal Tadka, Butter Paneer Masala / Curry / Kadai / Do
Pyaza, Roti, Veg Pulao, Green Salad, Gulab JamunWednesday
• Rajma Masala / Kofta, Aloo Muttor / Mix Veg / Jhea Chana,
Roti, Plain Rice, Green Salad, Sewai / DahiThursday
• Kala Channa / Chole, Aloo Gobi / Dum Aloo, Puri, Jeera Rice,
Green Salad, JalebiFriday
• Kadi Pakora, Jeera Aloo / Baigan Bharta / Cabbage Mattor,
Roti, Plain Rice, Green Salad, Bundi RaitaSaturday

12. MENU (DINNER)
• Rajma Masala / Daal Makhani, Aloo Muttor / Mix Veg / Gobi
Masala, Roti, Plain Rice, Green Salad, Sewai / DahiMonday
• Kala Channa / Chole, Aloo Gobi / Dum Aloo, Puri, Jeera
Rice, Green Salad, JalebiTuesday
• Aarhar Daal, Bhindi Masala / Seasonal Veg, Roti, Plain
Rice, Green Salad, Raita / SewaiWednesday
• Chana Dal Tadka, Butter Paneer Masala / Curry / Kadai /
Do Pyaza, Roti, Veg Pulao, Green Salad, Gulab JamunThursday
• Kadi Pakora / Kofta, Jeera Aloo / Baigan Bharta, Roti, Plain
Rice, Green Salad, Bundi RaitaFriday
• Mix Daal, Aloo Gobhi Mattar / Aloo Tamator Zoldar, Roti,
Jeera Rice, Green Salad, HalwaSaturday

13. TARGET MARKET
 The business of selling foods is no longer just about
the product. It is now about how to flagship
products into full-service leadership. To be a
category market leader today, it should compete on
brand innovation, customer solutions, and
more market penetration.
 The products and services we will provide will have
to meet our customer's needs and desires. We will
provide fresh, healthy, nutrition, homemade food
prepared in the kitchen in hygienic environment,
which is easy to order and delivered to the door
steps of our customers with optional menu and
economical prices.

14.  Our main target market is people staying away from
home due to work or studies.
 The target customers will be males and females of 18-
40 years of age group who are staying away from
home.
 These people generally miss home-cooked food and
are also becoming more health conscious.
 The population of Delhi is rising and so are the job
opportunities so more and more number people are
coming every year to study or find work in Delhi, so
the target market of this business is increasing.

15. MARKETING STRATEGY
Some low cost marketing strategies that we can adopt
at the starting of our business would be:
 Free Sampling - Providing free samples to our
expected clients so they can try our products without
any hesitations.
 Networking - Meeting HR heads of corporates and
pitch them to try our services for their employees.
 Referral - Providing special vouchers and discounts to
customers who refer our service to their friends and
relatives and help in expanding our customer base.

16.  Social Media - It has the biggest potential for
marketing in today's time. We will create a big
network on social media and interact with our
potential customers and be constantly active on
social media platforms.
 Guarantee - We will provide a money back
guarantee, if the customers are not satisfied with
our service then they can get their money back and
they can also visit our kitchen to check if the
conditions are hygienic or not.
 Advertising - We will use low cost advertising
methods like giving ads in newspapers, magazines,
distributing pamphlets outside colleges etc.

17. S.W.O.T ANALYSIS
Strengths
•Homemade food
•Enriched with nutrition’s
•Fresh and healthy
•High supply radius
• Low price
Weakness
•Lack of awareness among
customers
• Wastage of food is possible
• Largely unorganized segment
Opportunities
•Growing interest in healthy and
organic ingredients.
•Growing demand for high quality
takeaway food.
•Acceptance of the internet as a
marketing and customer service
medium.
•Increasing number of working
people in Delhi
Threats
• Wastage of food is possible
• Increase in number of canteen
services being provided at
workplaces
• Competition faced from restaurants

18. CONCLUSION
 It has been found that customers value hygienic,
healthy, and tasty meals.
 The reasons for people preferring tiffin system is
that they offer a more user-friendly ordering system,
provide hygienic and healthy food, offers a variety
of food choices at a reasonable cost.
 The home delivery system is a boon in the modern
world. With the added work burden, people are not
willing to travel an extra mile to fetch food as going
out and eating is considered as a waste of time

19.  Food providing services have huge potentials to
create employment and livelihood opportunities for
low-income community members particularly
women.
 . With a constant influx of people migrating to the
city, more so for work and without their families,
they miss home cooked food and one option for
them is the homemade catering and tiffin service.
 The distinguishing factor about tiffins is that the
food has a home cooked touch to it. The cooks
ensure that the food is cooked in a healthy medium
and there is minimal use of oil, salt, and spices.