O slideshow foi denunciado.
Utilizamos seu perfil e dados de atividades no LinkedIn para personalizar e exibir anúncios mais relevantes. Altere suas preferências de anúncios quando desejar.

Business Plan

577.761 visualizações

Publicada em

this is a business plan that i have made as assignment

Publicada em: Negócios, Turismo
  • Entre para ver os comentários

Business Plan

  2. 2. Executive Summary <ul><li>Costs included in this plan are on the basis of industry trends. </li></ul><ul><li>This business plan is derived from a secondary detailed market analysis. </li></ul><ul><li>A buffer is included in the start-up cost to ensure that the business is not under financed. </li></ul><ul><li>We have also determined the traditional and non-traditional risk associated with failure of the restaurant. </li></ul>
  3. 3. Objectives <ul><li>Keeping food costs at less than 35% of revenue. </li></ul><ul><li>Promoting and expanding the restaurant concept as a unique restaurant. </li></ul><ul><li>Expanding our marketing and advertising in Noida to increase our customer base. </li></ul>
  4. 4. Mission <ul><li>Our restaurant will be an inspiring one, combining an eclectic atmosphere with excellent and interesting food. </li></ul><ul><li>Our main mission are as follows: </li></ul><ul><ul><li>Have a great food selection. </li></ul></ul><ul><ul><li>Efficient and superior customer service. </li></ul></ul><ul><ul><li>Because customer satisfaction is our prime objective. </li></ul></ul><ul><li>Employee welfare, participation and training are equally important to our success. </li></ul>
  5. 5. Mission <ul><li>Our concept combines variety, ambience, entertainment and a superior staff to create a sense of ‘place’. </li></ul><ul><li>We offer fair profits for the owners and investors, and a rewarding place to work for the employees. </li></ul>
  6. 6. Key to success <ul><li>Unique, Innovative & Contemporary </li></ul><ul><li>Product quality </li></ul><ul><li>Employee Retention Focus </li></ul><ul><li>Cost Control Focus </li></ul><ul><li>The menu will target to varied peoples. </li></ul>
  7. 7. Company Summary <ul><li>The design: - </li></ul><ul><ul><li>The restaurant will feature two venues: </li></ul></ul><ul><ul><ul><li>One will be in the restaurant mainly for dinning purpose and families. </li></ul></ul></ul><ul><ul><ul><li>Other will be outdoor for the customers who want something not so heavy like lunch and dinner. </li></ul></ul></ul><ul><ul><ul><li>There will be chairs provided and roof will be in the style of hut to give the restaurant an Indian look and also to differentiate from others. </li></ul></ul></ul>
  8. 8. Company Summary <ul><li>The Menu </li></ul><ul><ul><li>Our restaurant is focused on serving the need of the people of the Noida. </li></ul></ul><ul><ul><li>There will also be little bit flexibility in the menu at the starting of the restaurant. </li></ul></ul><ul><li>The management </li></ul><ul><ul><li>One restaurant manager </li></ul></ul><ul><ul><li>Cook according to need and demand </li></ul></ul><ul><ul><li>One supply chain and inventory manager </li></ul></ul><ul><ul><li>Waiters according to the number of tables </li></ul></ul>
  9. 9. Company Start-up <ul><li>We are currently negotiating a restaurant space to be rented of in jaipuria complex, sector-26 and will open in the month of December. </li></ul><ul><li>Our start-up costs are mostly expensed equipment, furniture, painting, reconstruction, rent, start-up labor, and legal and consulting costs associated with opening our restaurant. </li></ul>
  10. 10. Location and Operations <ul><li>Jaipuria will be strategically suitable because of the following reasons: - </li></ul><ul><ul><li>In front of D.P.S Noida. </li></ul></ul><ul><ul><li>It also have coaching institutes and computer café. </li></ul></ul><ul><ul><li>It doesn’t have even a single restaurant near a km area who provides Dosa. </li></ul></ul>
  11. 11. Operation Criteria <ul><li>The restaurant will be located in jaipuria sector-26, Noida. The restaurant will service lunch, dinner, and after-hours dining during the week and weekends. </li></ul><ul><li>Service will be during the following hours: </li></ul><ul><ul><li>Lunch - 11:00am to 4:00pm </li></ul></ul><ul><ul><li>Dinner - 6:00pm to 11:00pm </li></ul></ul><ul><ul><li>Breakfast - 8:00am to 12:00noon and 4:00pm to 7:00pm </li></ul></ul><ul><ul><li>Home delivery will available on the order of more than Rs.300. </li></ul></ul>
  12. 12. The Menu <ul><li>Apart from the Dosa we will also provide: - </li></ul><ul><ul><li>Salads </li></ul></ul><ul><ul><li>Deserts (mainly ice-creams) </li></ul></ul><ul><ul><li>Drinks (only soft-drinks, shakes and fruit juices) </li></ul></ul><ul><ul><li>Chinese cuisine we will also provide. </li></ul></ul>
  13. 13. Market Analysis <ul><li>My business is based on a preconceived idea. For market analysis I had taken the help of secondary data available. </li></ul><ul><li>Today in India the trend of specialty restaurants is increasing. </li></ul><ul><li>Dinning Experience. </li></ul><ul><li>Reasonable prices. </li></ul>
  14. 14. Market Segmentation <ul><li>Restaurant & Lounge intends to cater to a wide customer base. We want everyone to feel welcome and entertained. We have defined the following groups as targeted segments that contribute to our growth projections: </li></ul><ul><ul><li>Youths and teenagers. </li></ul></ul><ul><ul><li>Families. </li></ul></ul><ul><ul><li>People from sector 20, 19, 25, 21. </li></ul></ul><ul><li>The peoples will generally fall in between 15 to 50. </li></ul>
  15. 15. Strategy and Implementation <ul><li>We intend to succeed by giving people a combination of excellent and interesting food in an environment. </li></ul><ul><li>We will focus on establishing a strong identity in our community with a grand opening. </li></ul><ul><li>We will create an appealing and entertaining environment with unbeatable quality at an exceptional price. </li></ul><ul><li>All menu items are moderately priced for the area. </li></ul>
  16. 16. Competitive Edge <ul><li>Competitive edges will be: - </li></ul><ul><ul><li>An extraordinary contemporary restaurant design. </li></ul></ul><ul><ul><li>Indian classic menu with featured menu. </li></ul></ul><ul><ul><li>Chef/Management Stock Incentive Program. </li></ul></ul><ul><ul><li>Inner and Outer Sector Marketing campaign (i.e. &quot;Come to Town&quot; promotions) </li></ul></ul><ul><ul><li>Employee Training, Incentive and Retention program. </li></ul></ul>
  17. 17. Marketing strategy <ul><li>Marketing strategy will be to promote our electric food, superior service, and exciting concepts to draw in the local repeat customers. Marketing initiatives will concentrate on the following: </li></ul><ul><ul><li>Building and Signage. </li></ul></ul><ul><ul><li>Customer service. </li></ul></ul><ul><ul><li>Advertising and Promotion. </li></ul></ul>
  18. 18. Marketing Program <ul><li>Media marketing: - </li></ul><ul><ul><li>Billboard Advertisement </li></ul></ul><ul><ul><li>Distribution of pamphlets </li></ul></ul><ul><ul><li>Advertisement in regional newspaper </li></ul></ul><ul><ul><li>Advertorial on local cable channel </li></ul></ul><ul><ul><li>Sponsorship in the schools but not far than 1km. </li></ul></ul><ul><ul><li>Banners and small posters in the sectors. </li></ul></ul>
  19. 19. Sales Strategy <ul><li>Our sales strategy requires consistently high quality food, service, speed and atmosphere. We can accomplish this by: </li></ul><ul><ul><li>Hiring employees who genuinely enjoy their jobs. </li></ul></ul><ul><ul><li>Continually assessing the quality of all aspects mentioned above. </li></ul></ul><ul><ul><li>Interacting with our customers personally, so they know that their feedback goes directly to the owners </li></ul></ul><ul><ul><li>Evaluating food choices for popularity </li></ul></ul>
  20. 20. Sales Forecast
  21. 21. Management Summary <ul><li>Owner (restaurant manager) </li></ul><ul><li>Operations manager. </li></ul><ul><li>Finance manager. </li></ul><ul><li>Marketing manager. </li></ul><ul><li>Supply manager </li></ul><ul><li>Legal advisor. </li></ul><ul><li>Chartered accountant. </li></ul><ul><li>Inventory manager. </li></ul><ul><li>Cashier cum receptionist. </li></ul>
  22. 22. Personnel Plan <ul><li>I believe the personnel plan is in good proportion to the size of the restaurant and projected revenues. </li></ul><ul><li>There will be the differentiation in the salaries of full-time employees and part time employees. </li></ul><ul><li>There will be award like “best waiter of the week” to boost the employees performance. </li></ul><ul><li>Proper allowances will be provided to increase the job satisfaction level. </li></ul>
  23. 23. Kitchen <ul><ul><li>A South Indian chef with considerable experience in different restaurants (1). </li></ul></ul><ul><ul><li>Cooks that work directly with chef (2). </li></ul></ul><ul><ul><li>Prepare cooks/dishwasher (2). </li></ul></ul><ul><ul><li>People cleaning the restaurant (2). </li></ul></ul><ul><ul><li>Waiters. </li></ul></ul>
  24. 24. Financial plan <ul><li>Restaurant’s financial model is based on a business concept to &quot;Plan for the Worst, but Manage for the Best.&quot; </li></ul><ul><li>Restaurant’s financial plan will include: </li></ul><ul><ul><li>Important Assumptions </li></ul></ul><ul><ul><li>Risk Analysis </li></ul></ul><ul><ul><li>Break Even Analysis </li></ul></ul><ul><ul><li>Profit and Loss Statement </li></ul></ul><ul><ul><li>Cash Flow Statement </li></ul></ul><ul><ul><li>Balance Sheet </li></ul></ul>
  25. 25. Important Assumptions <ul><li>Economy </li></ul><ul><li>Business growth </li></ul><ul><ul><li>Annual Growth Rate Percentage </li></ul></ul><ul><ul><li>Seasonal Sales Variance </li></ul></ul><ul><li>Industry & Start-Up </li></ul><ul><li>Pricing & Cost Control </li></ul><ul><ul><li>Cost Control </li></ul></ul><ul><ul><li>Inventory turnover and Accounts Payable </li></ul></ul>
  26. 26. Risk analysis <ul><li>This financial plan is budgeted to support the Worst-Case business scenario. </li></ul>