Business idea plan Presenation for a Fast food business with different important points. Error and omissionsd are accepted. f

1. CHICKEN
MASTER

3. Introductionn
In Pakistan fast food has become popular with the effect of globalization.
Many people, specifically the younger generation are consuming various
types of fast foods everyday as these are convenient, time saving and
tasty. Pakistani Consumer choice fast food restaurant depends on
particular factors i.e. quality, variation, location, price, environment, and
many more aspect

4. Executive
Summary
A fast food restaurant is known as quick service
restaurant offering minimal table service. A fast food
restaurant generally offered a limited menu is
cooked in bulk on advance and kept hot when need
to deliver. Depending on the establishment, servings
may be ordered from attendants of the customer.

5. MISSION & VISSION
CHICKEN MASTER

6. MISSION
Our mission is attaining best in
class productivity and efficiency.
Reinventing the business
continuously through technology
innovation.
To sell delicious and remarkable
food for our valuable customer.

7. VISION
• To be a leading integrated food curt service
group in country by delivering consistent
quality products and excellent customer
quality service.
• To sell in a fast friendly environment that
appeals to pride conscious health minded
customer.

8. COMPANY DESCRIPTION
CHICKEN MASTER
As a new in the competitive market. We
differentiated our product based on service,
product and people. Hangout (fast and
delicious) this tagline will come every
customer‟s mind. Our food will be healthy
and fresh that is our proud product strategy
positioning, our service will be very fast,
customer no need to late for food. We also
position our product based on people. We
already say that out main target is student
not all people so we differs people on young
generation. They will know how our product

9. Product & Service

10. Management
Practices
• Be Consistent
• Manage Proactivity
• Learn the Operation by doing the work yourself
• Prioritize the staff retention
• Keep your eyes on customer satisfaction
• Improve the Customer Experience
• Take word of mouth seriously
• Invest in advertisement
• Take Care of your Health
• Find a mentor

11. Marketing
Segmentation
Our segmenting market is
Demographic based. We divides the
market into groups based on based
on variables such as
 Age
 Income
 Education
 Religion
 Race and generation

12. MARKETING STRATEGY
As new competitor in a local
market we are trying to attract
new customer so we decided to
low price and keep other
promotional offer rather than
other local fast food restaurant but
not at all product.

13. ORGANIZATION DESIGN & MANAGMENT
Organizational Design
Chicken Master expects to hire 9
employees. Together, Iftikhar and
Tahir will personally select each
candidate. They’ve adopted an
effective interview process designed
to staff the restaurant with highly
qualified people for each position.
Each applicant will be rated and
evaluated according to a pre-defined
set of standards designed for each
position. Background checks will be
utilized for designated positions.

14. ORGANIZATION
MANAGMENT

15. ORGANIZATION
MANAGMENT
The restaurant will be owned by Tahir
Abbas. Tahir Abbas began his restaurant
career at the age of 18 working in a
quick-service food service operation and
earned his way through college as a
server and bartender. After earning his
degree, he worked for a regional
restaurant chain and an independent fine
dining restaurant. In these organizations
he held the positions of Assistant
Manager and then General Chef.

16. STRATEGIC PLANS
Strategic planning to increase its market
worth value of the market and its market
share. They work on a well defined strategic
planning for this.

17. Strategic Planning
Chicken Expert Children Playing Area
Quality Meal Innovation

18. Operation Plan
Operational Planning includes launching of new product to
change or innovate its product line for the customers.
Planning objectives of Chicken Master are to expand the
organization on all over the Region, to create and build
superior quality for the customers, to follow marketing mix
strategies and to generate superior financial return for
Chicken Master and Chicken Master employees.

19. Business Level Strategy
Chicken Master

20. Business Level Strategy
• Differentiate by providing unique
taste of chicken.
• Re-established and updated
restaurants.
• Dinning
• Playing Zones for Children
• Gifts for Customer
• Parking Space
• Controlled & Satisfying Prices

21. Critical Risks &
Problem

22. Critical Risks & Problem
Insufficient
Cash Flow
Inadequate
Marketing
Poor Brand or
Reputation
Management
Certification
and Licencing
Food Storage
Foodborne
Illnesses
Competator

23. Financial Projection and Requirment

24. The following sections outline our financial plan
• Required Cost of Start-Up
• Profit and Loss
• Cash Flow
• Balance Sheet
• Financial Ratios
• Hourly Labor Costs
• Weekly Sales Projections

26. Product Pricing
The customers perception of value is
an important determinant of the
price charged. The danger of using
low price as a marketing tool is that
the customer may feel that quality is
being compromised. The Product
Price is depends on the fixed Costs
and Variable Costs.
Fixed Cost Variable Costs
Our Fixed Costs
• Rent
• Employees salaries
• Restaurant operator
license
• Utilities
• Food manufacturing
equipment
Our Variable Costs
• Raw food
• Salaries for extra staff
during special event3.
• Packaging cost

27. Menu-Cards
Menu cards can provide details about the type
of cuisine that the restaurant offers. Whether it
is through the design of the menu or the way
that food items are presented, menu cards can
directly tell the customers the quality, origin,
and ingredients of the food that they can get
from the restaurant.