A Comprehensive Project For The partial fulfilment of degree course Masters of Business Administration (MBA) A Business Plan on Restaurant

Project Guide: Miss Smita Singh

Submitted To: Dr.Ritu Narang Submitted By:Ashutosh Vatsa MBA (RM) 4th Sem Roll No:-09

Institute of Management Sciences University of Lucknow Lucknow

Table of Contents

1. Executive Summary.................................................................................. 2. Evaluation of Business Opportunity......................................................... 3. Industry Profile......................................................................................... 4. Company Profile........................................................................................ 5. Marketing Strategy...................................................................................... 6. Financial Feasibility.................................................................................... 7. Conclusion................................................................................................... 8. Annexure......................................................................................................

Acknowledgement
I hereby take the opportunity to express my profound sense of great reverence, awe and gratitude to all of them who have helped me in the success completion of this discretion project. I wish to express my sincere gratitude to Mrs. Ritu Narang and Miss Smita Singh, Institute of Management Sciences, University of Lucknow, for their guidance and support rendered to me in solving my problems and difficulties that I faced in completing this task on such a varied and vast subject. Last but not the least I take this opportunity to express my heartfelt appreciation for my colleagues for their support and encouragement.

1. Executive Summery

This business plan is about YUM restaurant which is a single-unit, good sized restaurant basically focused on healthy and ethnic food. Situated in Lucknow, YUM emphasis will be on providing ethnic food. YUM offers its customers top quality food and a great ambience. YUM aim at providing different YUMMY TASTES from around Indian sub continent. Ethnic recipes will be used to provide the customers with a diverse & unique menu. It also emphasizes healthy dishes, recognizing the trend within the restaurant industry for the demand for the demand for healthy cuisine. Market Research has shown that although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. Therefore keeping in mind this steady growth, we have stepped into the venture of creating YUM and designed the marketing strategies, operating plan and analyzed the financial feasibility of the venture. At the same time it is to be understood that per capita income of people in India is increasing constantly, so, although the competition is high, the opportunity is also great.

2. Evaluation of Business Opportunity

Business Plan for YUM has been an opportunity for us to bring the concept of Unity in Diversity to life on paper. It has provided an outlet to express our passion for our idea and sell it on to others. Create significant value to customers: In the prevalent days of uncertainty, people are becoming more conscious about what they eat and where they eat. With the growing trends leading to concept like speciality restaurants we believe YUM has a strong market. Its main target audience will be health conscious individuals and families who naturally love ethnic food. Since YUM specializes in multi cuisine, the second target group will be the tourist and people who would like to taste different

Indian cuisines. India on platter is what YUM has to offer! Produce significant profit to promoters: The main promoter of the business will initially be the founder of the company. In the long run the returns that he will get from their investment will be extremely high as a restaurant such as ours never runs of business with the number of food lovers in India and especially start earning their returns much faster than normal entrepreneurs due to early breakeven. Good match between competency and business opportunity: The founders of the company comprises of a variety of people who come from different regions of India and hence have some knowledge about the food in their respective region. We have a sufficient number of managers who have good knowledge about organization management along with the passion and drive to start-up this dream restaurant. Our team also has two members who have the required accounting skills. Long lasting venture: Food and its consumption has always been a basic requirement for mankind and people are always willing to experiment especially if it benefits their health and body conditions in the long run. Hence, we can be assured of a stable and consistent demand in the years to come. Our firm is a going concern since we have estimated breakeven achievement within 1year which indicates very high profitability for the business in the long term. Capital (contribution by partners): We will put in capital of 16lacs, 4,00,000 each by all the 4 partners. This will reduce the liability to return the capital.

2. Industry Profile
Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. People are getting busier day by day hence small time to prepare food for themselves and their families.

The Restaurant Industry Today:

The food service business is the third largest industry in the country. It accounts for over Rs.12000 billion annually in sales. The independent restaurant accounts for 15% of that total. The average Indian spends 15% of his/her income on meals away from home. This number has been increasing for the past seven years. In the past five years the restaurant industry has out-performed the national GNP by 40%. Reasons responsible for it are: 1) 2) 3) Lifestyle changes Economic climate Increase of product variety.

There are 600 new restaurants opening every month and over 200 more needed to keep pace with increasing demand. Restaurant owners and operators are working to understand and respond to the preferences and expectations of different customers. Doing so requires that restaurateurs re-think their menu offerings, procurement patterns, technology, training, service and marketing. Clearly, when it comes to serving its newest customers, the restaurant industry has a lot on its plate. With vast population base, growing middle class population and strong macroeconomics\ environment, the Indian restaurant market has emerged as the rapidly growing segment in the Indian food industry. Rapid transformation in the lifestyle of Indians, particularly those living in urban India, has resulted in a dramatic increase in the demand for processes or health food, packaged and ready-to-eat food products.

3. Company Profile
YUM is a single-unit, good sized restaurant basically focused on healthy and ethnic food. The restaurant will be located in Lucknow. Most important to us is our financial success, but we believe this will be achieved by offering high quality service and extremely clean, non-greasy food with interesting twists. The restaurant features Full

Service Dining. This concept offers customers variety, offering multiple dining and entertainment options within a single establishment. The menu divisions will broaden our appeal and provide our customer with a different experience on each visit.

Keys to Success:
1. Unique, Innovative & Contemporary: The creation of a unique and innovative fine dining atmosphere will differentiate us from the competition. The restaurant will stand out from the other restaurants in the area because of the unique design and decor. We will offer a fine dining experience in an electric atmosphere. 2. Product Quality: Great food, great service and atmosphere. 3. Spice for Life Menu: The menu will appeal to a wide and varied clientele. Our eclectic menu features regional specialities around the country. 4. Employee Retention Focus: Employee retention and development programs will be a primary focus and success platform for this business. Through these programs, we will be able to draw seasoned elite professionals and build a committed work force. This lowers our immediate overhead and attracts quality staff. 5. Cost Control Focus: We will control costs at all times, without exception. Cost Control will be an integrated function of the restaurant from the onset. Cost control is about managing the numbers, interpreting and comparing the numbers that impact the bottom line. 80 % of the success of a restaurant is determined before it opens. Our focus is to control the cost of goods sold to meet our profit margin goals by managing the following crucial elements of cost: Purchasing, Receiving, Storage, Issuing Inventory, Rough Preparation, Service Preparation, Portioning, Order Taking, Cash Receipts, Bank Deposits and Accounts Payable.

Mission
To provide region specific finger licking Indian food specially prepared by chefs from their native region who will be handpicked. To provide nutritious and tasty food that is customized based on the customers tastes, preferences and requirements.

Vision
To be recognized as a world class restaurant offering one of its own kind Indian cuisines combining taste, health and ambience.

Management
YUM will start out with Partnership of four people, Ashutosh Vatsa, Robin Agarwal, Rachna Bhatia and Upen Pandey.Our official contact email address is ashutosh.tvs@gmail.com (Annuxre-Pg.25)

Start Up Summary
We have found the location in Kapurthala, Lucknow and taken it on rent at the rate of Rs.50,000 per month. We will be able to set up our business in a short span of 1month and start earning profit by the end of first year. Our start up costs are mostly equipment , furniture, painting, renovation, rent and start up labour, legal and permit costs associated with opening our restaurant. At the beginning, some amount will be allocated for business operations reserve. This is a solid start up forecast based on our market analysis and our knowledge of the industry.

Locations and Operations:Kapurthala, Lucknow is the location selected for the YUM. Kapurthala Is one of the most developed areas in the city.

Restaurant Design
The total space requirement is 3,000 square feet. The restaurant will feature a comfortable and open concept double story design. The dining area will allocate 200 seats and the lounge 50 seats. In total, the restaurant will provide seating for 250 patrons.

Operating Criteria

The restaurant will be located in Kapurthala. The restaurant will service lunch, dinner, and after-hours dining during the week and weekends. The restaurant will operate during peak service time to take advantage of street traffic, and after-hour patronage from the entertainment facilities in the area. Service will be available during the following hours: Lunch: Monday to Sunday, 11a.m. 4:30p.m. Dinner: Monday to Sunday, 6:30 p.m. 12 mid-night

Products and Services

YUM will feature Ethnic dishes, an eclectic ambiance, and superior service. Our food will be of the finest quality and prepared with exotic flare. Customer satisfaction is the driving force behind our success. We will add new dishes to our menu every 4 months. The kitchen staff will have the best in culinary education and work experience. Their creative talents will complement one another. The restaurant staff will offer the finest service in an electric atmosphere and offer customers an extra ordinary dining experience.

YUM,S MENU

This menu is going to be extremely simple. We keep a small group of constants on the menu and then feature a chefs recommendation that we plan will account for 85% of meals ordering. This will help us to reduce waste and pan ingredients and purchasing. Our chef will have great latitude in

designing and producing menu offerings from many different Indian cultures. We will endeavour to procure all the traditional, authentic ingredients necessary to hold true to these varied and interesting cultural recipes. Our goal is to create the image of satisfying and nutritious food. As there has been an increased awareness of nutritional and health concerns in recent years and a growing market of people who now eat this style of cooking regularly.
DRINKS RANGE OF REFRESHERS 1:MASALA LAMONADE 2:PLAIN LAMONADE 3:FRESH LIME SODA(SWEET/SALTED) RANGE OF AREATED BEVRAGES 1:PEPSI 2: 7 UP 3:MERINDA SHAKES AND SMOOTHIES 1:MANGO BANANA SMOOTHIE 2:STRAWBERRY ROMANCE SHAKE TEA AND COFFIE 1:LEMON ICE TEA 2:PEACH ICE TEA 3:COLD COFFIE 4:MASALA TEA 5:GINGER TEA 6:DARJILING TEA 7;GREEN TEA 8:EARL GRAY TEA MOJITOS 1: GREEN APPLE MOJITO 2:MANGO MOJITO 3:ORANGE MOJITO RANGE OF APPITISERS 1:POTTATO WEDGES 2:CRISPY SAMOSA,S 3:GARLIC BREADS 4:CRISPY CHIKEN 5:MANCHURIAN SALADS 1: Fresh garden salad 2;Rayta salad 3;chicken salad

4:pasta noodle salad MAIN COURSE CURRIES SHAHI PANEER KHADI PANEER MATAR PANEER MALAI KOFTA MUTTON CURRY DESSERTS CLASSIC VANILA BUTTER SCOTCH CHEESE CAKES KESAR PISTA IMARTI COCTAII KALAKAND KALAJAM COCTAIL FRUIT SHOTS

Production:
Food Production and assembly will take place in the kitchen of the restaurant. Fresh vegetables, meat and dairy products will be used to create most of the dishes from scratch. The chef will exercise strict standards of sanitation, quality production, and presentation or packaging over the kitchen and service staff.

Service:
A customer can have food either in the dining room and get full service from a waiter or from the separate take-out counter which will service those who wish to pick up their food. Also home delivery orders can be made via telephone or fax. Delivery will be available at certain times and to a limited area.

Future Opportunities:
The market segment that prefers to eat ethnic and healthy food is expanding at a very high pace. Also the busy lifestyle is boosting restaurant business. When it comes to restaurant customers, the two biggest, continuing trends are convenience and quality As YUM will work on both of these factors, it can be estimated that it has a bright future.

5. Marketing Strategy STP Analysis Segmentation:

YUM Restaurant intends to cater to a wide customer base. But our main customer base will include people from middle class and upper middle class. As these are the people who are both health and money conscious and who dont mind in spending a little extra amount if they are served with quality variety of food.

Targeting:
The market for YUM covers a large area of diverse and densely populated groups, although we have defined some groups as targeted segments that contribute to our growth projections. YUM will be located in an urban setting and in an area where people travel to eat out and one that is also frequented by tourists. Target groups are: Ethnic food lovers: As YUMS speciality is in ethnic food so our main target group consists of people who like to have good quality ethnic food. As we have dishes from all the regions of India so the target market consists of people from all the areas. Nuclear families: Working couples are usually more interested in trying out places which are trendy and healthy at the same time. They have double income and it is particularly easy to make them spend money again- they spend the most on drinks, appetizers and tips. Tourists: Tourists both Indian and foreign origin will be another target segment because ther are the people who like to eat region specific food while travelling.

These particular market segments ate 15-50 years old, have disposable income, and are seeking upscale, trendy, and comfortable restaurant options.

Positioning
YUM will be positioned as a restaurant for both middle and lower class people serving good quality ethnic food.

Strategy and Implementation Summary:

Our strategy is simple; we intend to succeed by giving people a combination of great, healthy, ethnic food, and an environment that attracts people like a magnet. Implementation isnt simple, but thats in the doing of it, not in the plan. We will focus on establishing a strong identity in our community with a grand opening. Our main focus in marketing thereafter will be to increase customer awareness in the surrounding communities. We will direct all of our tactics and programs toward the goal of explaining who we are and what we do. We will keep our standards high and execute the concept flawlessly, so that word-of-mouth will be our main marketing force. We will create an appealing and entertaining environment with unbeatable quality at an exceptional price. As an exciting and eclectic restaurant, we will be the talk of the town. Therefore, the execution of our concept is the most critical element of our plan. All menu items are moderately priced for the area. While we are not striving to be the lowest-priced restaurant, we are aiming to offer exceptional food at reasonable prices for the average restaurant diner.

Competition:
Located in a happening place like Kapurthala, YUM faces major competition from a few well-known restaurants in and around. The Aryans and Salt top the list. These places are known for their unique theme based ambience. While Aryan has created a family ambience which is

different from other restaurants, Salt brings alive the real Indian taste that every man can relate to.

Competitive Edge to YUM:

Our competitive edge is the menu, the chef, the environment, and the tie-in with whats healthy and trendy. YUM competitive edges are: 1. 2. 3. 4. 5. 6. The owners thorough understanding of opening and running a restaurant. An extraordinary contemporary restaurant design. Ethnical and Cultural menu with featured menu changes every 4 months. Unique, two story spatial layout. Baloon skulpting for children for childrens Dedicted birthday party and kitty party area

Marketing Strategy:
YUM Restaurants marketing strategy will be to promote ethnic food and superior service. Marketing initiatives will concentrate on the following:

Building:

The most important marketing tool that we have is the exterior and interior of our building. The ambience of YUM will help in attracting more and more customers.

Customer Service:

In a restaurant industry, customer service has always been the major draw for the dining clientele. Food and atmosphere is far out-shadowed by superior customer service that turns a new customer into a repeat customer.

Management will demand the BEST Serving staf provide the very best in quality services to the customer, making certain that they are content and satisfied with their dining experience. Wait-staff are thoroughly trained to make good relations with the customers.

Advertising and Promotion:

Our Advertising Plan and media schedule call for targeting customers directly through local publications. Management recognizes the key to success at this time of initial opening is extensive media promotion. This must be done aggressively in order to accomplish our service goals. A healthy budget is allocated for the first year. A primary part of the budget is allocated to create the media and customer buzz for the month prior to opening and the next three months after the grand opening. The full marketing program is as follows:

Media Objective and Strategy:

Establish our image as a unique restaurant with great service, value, and great ethnic food served in an eclectic atmosphere. We will maximize efficiency in the selection and scheduling of advertisements by: Selecting primary local publications with high specific market penetration. Scheduling adequate frequency of ads to impact market with menu items and promotions. Where possible, positioning advertisements in or near entertainment/food related editorial. Additionally, we will develop a consistent reach and frequency throughout the year, targeting each specific customer.

Promotional Campaign:
The best way to reach our potential customers is to develop an intense advertising campaign promoting YUMS concept of Spice of Life. In addition to standard advertising practices, we will gain considerable

recognition through newspapers, newsletters, public announcement and from our dynamic menu. Our periodic customers surveys and weekly menu items sales evaluations will help us to understand what advertising is working and what is not; basically who we are reaching. Our goal is to understand our customer, measure the success of our direct marketing and media activities, and redirect advertising as effectively as possible.

Press Release/Grand Opening:

YUM will release a series of press release on the grand opening.

Editorial Visitation: Leading up to the Grand Opening, and over the first 6 months
of operations, we will invite the most influential reporters and editors from all local publications to YUM Restaurant in order to evaluate our menu, service, and atmosphere.

Sales Strategy:
YUMs sales strategy requires consistently high quality food, service, speed and atmosphere. We can accomplish this by: Hiring employees who genuinely enjoy their jobs. Continually assessing the quality of all aspects mentioned above, and immediately addressing any problems. Interacting with our customers personally, so they know that their feedback goes directly to the owners. Evaluating food choices for popularity, and keeping favourite on the menu as we rotate seasonal foods and specials.

6. Financial Feasibility Profit & Loss Account for the Year Ending 2013-2014 (of YUM the Restaurant) Particulars To Raw Material To Gross Profit c/d To License &Permits To Establishment Exp To Manager To Chef To Waiter To Cleaning To Music & Ent. To Repairs To Electricity To Water To Gas To Taxes To Rent To Advertisement To Decoration To Stationary To Provision for Bad Debts To Insurance To Interest on Capital To Depreciation on Furniture To Depreciation on Fixture To Depreciation on Equipment To Provision for Tax To Net Profit Amount (Rs.) 12,00,000 By Sales Particulars Amount (Rs.) 25,00,000 2,50,000 27,50,000 15,50,000

15,50,000 By Closing Stock 27,50,000 10,000 By Gross Profit b/d 1,00,000 1,20,000 96,000 1,44,000 12,000 3,200 12,000 24,000 14,400 50,400 24,000 3,00,000 60,000 24,000 24,000 12,000 1,20,000 1,00,000 25,000 7,500 30,000 71,250 1,66,250 15,50,000

15,50,000

Profit & Loss Account for the Year Ending 2014-2015 (of YUM the Restaurant) Particulars To Raw Material To Gross Profit c/d To Manager To Chef To Waiter To Cleaning To Music & Ent. To Repairs To Electricity To Water To Gas To Taxes To Rent To Advertisement To Decoration To Stationary To Provision for Bad Debts To Insurance To Interest on Capital To Depreciation on Furniture To Depreciation on Fixture To Depreciation on Equipment To Provision for Tax To Net Profit Amount (Rs.) 16,00,000 By Sales 26,00,000 By Closing Stock 42,00,000 1,80,000 By Gross Profit b/d 3,60,000 4,80,000 24,000 3,200 24,000 48,000 14,400 1,00,800 48,000 4,50,000 1,20,000 60,000 48,000 24,000 1,20,000 1,05,000 22,500 7,125 25,500 1,00,643 2,34,832 26,00,000 26,00,000 Particulars Amount (Rs.) 39,50,000 2,50,000 42,00,000 26,00,000

Profit & Loss Account for the Year Ending 2015-2016 (of YUM the Restaurant) Particulars To Raw Material To Gross Profit c/d To Manager To Chef To Waiter To Cleaning To Music & Ent. To Repairs To Electricity To Water To Gas To Taxes To Rent To Advertisement To Stationary To Provision for Bad Debts To Insurance To Interest on Capital To Depreciation on Furniture To Depreciation on Fixture To Depreciation on Equipment To Provision for Tax To Net Profit Amount (Rs.) 20,00,000 47,00,000 1,80,000 By Gross Profit b/d 3,84,000 4,80,000 24,000 3,200 24,000 48,000 14,400 1,00,800 48,000 5,40,000 69,750 48,000 24,000 1,20,000 1,10,250 80,250 6,769 21,675 1,11,872 261,034 27,00,000 27,00,000 By Sales Particulars Amount (Rs.) 45,00,000 2,00,000 47,00,000 27,00,000

27,00,000 By Closing Stock

Projected Balance Sheet as on 31st March 2013-2014

Particulars Capital Account Ashutosh 5,00,000 Add: Interest Robin Add: Interest Rachna Add: Interest 5,25,000 25,000_ 5,00,000 25,000_ 5,00,000 25,000_ 5,25,000 Amount Particulars Fixed Assets Furniture 2,50,000 Less: Depreciation 25,000_ Fixture 1,50,000 Less: Depreciation 7,500_ Equipment 2,00,000 Less: Depreciation 30,000_ Amount

2,25,000

1,42,500

5,25,000

Upendra 5,00,000 Add: Interest 25,000_ Capital Reserve & Surplus Profit and Loss Account Current Liabilities & Provisions A-Current Liabilities Creditors B-Provisions Provision for Income Tax

5,25,000

1,70,000

Current Assets, Loan and Advancements 1,66,250 A-Current Assets Closing Stock Debtors Less: Provision 1,47,500 Cash in Hand Cash at Bank 71,250 B-Loans & Advances Security Deposits Loan to Staff Miscellaneous Expenditure Preliminary Expenses 24,85,000 1,30,000 24,85,000 1,50,000 2,50,000 3,50,000 12,000_ 2,50,000 3,38,000 3,29,500 5,00,000

Projected Balance Sheet as on 31st March 2014-2015

Particulars Capital Account Ashutosh 5,25,000 Add: Interest Robin Add: Interest Rachna Add: Interest Upendra Add: Interest 5,51,250 26,250_ 5,25,000 26,250_ 5,25,000 26,250_ 5,25,000 26,250_ 5,51,250 Amount Particulars Fixed Assets Furniture 2,25,000 Less: Depreciation 22,500 Add: Purchases* 6,00,000_ Fixture 1,42,500 Less: Depreciation 7,125_ Equipment 1,70,000 Less: Depreciation 25,500_ Amount

8,02,500

5,51,250

1,35,375

5,51,250

1,44,500

Capital Reserve & Surplus Profit and Loss Account Current Liabilities & Provisions A-Current Liabilities Creditors B-Provisions Provision for Income Tax

Current Assets, Loan and Advancements 2,34,832 A-Current Assets Closing Stock Debtors Less: Provision 2,30,000 Cash in Hand Cash at Bank 1,00,643 B-Loans & Advances Security Deposits 27,70,475 1,25,000 27,70,475 3,24,000 24,000_ 2,50,000 3,00,000 4,13,100 6,00,000

NOTE: *Furniture Costing Rs.6, 00,000 will be purchased on 31st March 2014

Projected Balance Sheet as on 31st March 2015-2016

Particulars Capital Account Ashutosh 5,51,250 Add: Interest Robin Add: Interest Rachna Add: Interest 5,78,813 27,563_ 5,51,250 27,563_ 5,51,250 27,563_ 5,78,813 Amount Particulars Fixed Assets Furniture 8,02,500 Less: Depreciation 80250_ Fixture 1,35,375 Less: Depreciation 6,769_ Equipment 1,44,500 Less: Depreciation 21,675_ Amount

7,22,250

1,28,606

5,78,813

Upendra 5,51,250 Add: Interest 27,563_ Capital Reserve & Surplus Profit and Loss Account Current Liabilities & Provisions A-Current Liabilities Creditors B-Provisions Provision for Income Tax

5,78,813

1,22,825

Current Assets, Loan and Advancements 2,61,034 A-Current Assets Closing Stock Debtors Less: Provision 50,000 Cash in Hand Cash at Bank 1,11,872 B-Loans & Advances Security Deposits 27,38,158 3,00,000 27,38,158 2,48,000 24,000_ 2,00,000 2,24,000 4,40,477 6,00,000

The projections show that Sales of YUM is increasing month over years steadily. This states that YUM is moving towards vision and position itself as a preferential brand of the customers.

Break Even Analysis for YUM Restaurant

Sales Variable Overheads Purchases Music & Entertainment Repairs Electricity Cleaning Gas Advertisement Decoration Depreciation (25,000+7,500+30,000) Printing & Stationary Provision for Bad Debts Provision for Tax Fixed Overheads License and Permit Establishment Expenses Managers Salary Chefs Salary Waiters Salary Water Taxes Rent Insurance Interest on Capital Contribution (Sales-Variable Cost) BEP Sales (Fixed Cost*Sales/Contribution) Break Even has been shown on sales of the restaurant to show the minimum sales it should make in order to save itself from losses. The more actual sales are above the Break Even Sales, more will be the profit. 25,00,000

12,00,000 3,200 12,000 24,000 12,000 50,400 60,000 24,000 6,25,00 24,000 12,000 71,250 15,55,350 10,000 1,00,000 1,20,000 96,000 1,44,000 14,400 24,000 3,00,000 1,20,000 1,00,000 10,28,400 9,44,650 27,21,643

By analyzing the Profit and Loss Statement of 1 st year, we come to know that Break Even Point is Rs.27, 21,643.

Financial Statement Analysis

Profitability Analysis Gross Profit Ratio Net Profit Ratio Operating Profit Ratio Current Ratio Liquidity Analysis Quick Ratio Net Working Capital Return on Investment

62% 6.65% 127.35% 6.48 5.33 11,98,750 10.47%

7. Conclusion
The above analysis of YUM restaurant lead us to conclude that our business plan holds a good potential to succeed as our financial forecast sounds to be promising. Although our view towards the business plan sounds optimistic, if everything goes as per the estimates, we would be able to recover our cost in not less than six to seven months. However taking the uncertainties and external factors into consideration there may be deviations between the estimates and the reality. As a result it may impact our breakeven which may require us to revisit our business plan and make changes accordingly. YUM is a unique blend of taste, health and ambiance would help us to serve our customer better and would finally help us to stand out as a world class Indian cuisine restaurant.

Annexure-

Resume
+91-7275722033 ashutosh.tvs@gmail.com ES1/437 Sitapur road scheme,sitapur road, Lucknow-226021

ASHUTOSH VATSA
Career Objective:

My objective would be to excel in the field of retail sector and to achieve a respectable position with the help of my knowledge, hard work, enthusiasm and passion. I would like to work in sink and involve myself in providing best services to customers those in need.
Professional Qualification:

Pursuing Master of Business Administration in Retail Management Institute of Management Sciences, University of Lucknow
Academic Qualification

(2011-13)

Bachelor of Commerce Sunbeam College for Women, Varanasi (2006-09)

Intermediate (ISC Board) St. Johns School, DLW, Varanasi High School (ICSE Board) St. Johns School, DLW, Varanasi (2006) (2004)

Additional Qualification:

Windows, Office (Word, PowerPoint, Excel), Internet

Training:
Summer Internship Program: BIG BAZAAR -

Phoenix United Mall, Lucknow

(8 weeks)

Project: Customer Satisfaction on Billing Procedure Survey to understand customers experience with billing procedure. Thoroughly analyzed the scope of improvements in the procedure. Recommended the ways to ensure quickness in billing during the high demand period.
Other:

Training from 25th December, 2010 to 8th January, 2011 at Levis Store at Varanasi
Extra Curricular Activities:

2nd position in Volleyball match in the event SRIJAN 2011 organized by LU IMS Member of MAY I HELP YOU, a Social Welfare Society Runners up in inter-college Volleyball match (V.B.S. Purvanchal University) 2nd Position in inter-house Basketball match Joined contemporary Jazz workshop Worked as Council Member for College House Vice-Captain Consolation Prize in Commerce Exhibition at School level 3rd Position in 4100m Captain's Relay at School level Runner up position in Basketball Team of Varanasi Zone in Association of the Schools for ISC in U.P. 1st Position in Cricket Ball Throw

(2011) (2010) (2008) (2007) (2007) (2007) (2005) (2005) (2005) (2003) (2002)

Personal Interests:

Playingl cricket, listening to music of all genres, watching movies, writing poetrys, sketching socializing with people.
Personal Details:

Fathers Name: B.P.MISHRA

Mothers Name: INDU MISHRA Date of Birth: 1/8/1989 Permanent Address: ES1/437 SITAPUR ROAD SCHEME ,SITAPUR ROAD LUCKNOW Current Location: Lucknow
Declaration:

I hereby declare that the information furnished above is true to the best of my knowledge and can produce testimonials whenever asked for.

Date:
ROBIN AGRAWAL +91-9935468187

Ashutosh Vatsa

robin_bhu@gmail.com TRAININIG & DEVELOPMENT PROFESSIONAL

Astute and experienced professional seeking challenging assignment in a growth oriented organization in service or product led industry PROFILE

Solid background in providing personnel and organizational management and accomplishing training objectives Continually monitoring ways for improvement of organizational development and seeking ways to reduce budgets Excellent time management, prioritizing, multi-tasking, organizational and communications skills at all levels Able to learn quickly, make effective decisions, keen instincts for problem resolution as an effective team member
EXPERIENCE O2O Technologies Pvt. Limited Designation: Asst. Manager (T&D) from Feb 2010 to Present

Diligent and competent BD, T&D professional with 2.6 years experience. Currently with goo2o.com

Integrated newly revitalized training and safety programs to meet government standards and monitored the progression designed to maximize employees response, performance and knowledge Prepared short and long-term training schedules utilizing a database for scheduling and tracking progress of participants to ensure that the learning objectives are being met while checking for compliance and completion of all requirements for assigned personnel Managed multiple projects while working closely with different agencies to execute training programs to provide required support resources; ensuring for proper personnel, equipment, supplies and making transportation arrangements for deployments Recognized for designing a challenging training program resulting in team members achieving higher proficiency ratings during periodic skills testing, evaluations and promotion scores Handling a big team for internal sales and trained them regularly for good result

EDUCATION

Master of Business Administration (MBA) 2010 Greater Noida Institute of Technology, Gr. Noida Bachelors of Science Industrial Chemistry 2007 BBC, Bundelkhand University, Jhansi Class XII U.P. Board - 2004 Class X U.P. Board - 2002 Computer Proficiency: MS Office & Internet; Language: Basics of C; DCA (O level) from DOEACC TRAINING & PROJECTS MBA Training Bajaj Allianz- ULIP and Traditional Policies Project: Market Research and Business Development Survey about the interest rate of people towards Bajaj Allianz Policies For which kind of policies people thinks that they are safe to use Strategy development to enhance the interest rate of the people Role of the brand ambassador for improvement of Current status. 10weeks

Academic Projects: Project with E-Commerce Developing an understanding of what the customers want to buy with the help of commerce ( Online shopping). e-

Project with Industrial wastage Worked on environment effect and how we manage the wastage

Also helped in organizing an exhibition during the training time

Acheavements: Manager of the month in last RNR of Goo2o.com

Culture committee head of GNIT MBA Institute, Gr. Noida. Second Topper of B.Sc [industrial Chemistry] final year.
PERSONAL DETAILS: Mothers Name: Neelam Agrawal Date of Birth: 15 March 1983 Permanent Address: 24, Ahilyabai Colony, Lanka, Varanasi-221005 Phone: +91-9935468187 PAN: DQFPS5171A

Interests: Salsa, Badminton, Cartooning, Sketching and playing music

Current Location: Delhi

+91-8953152086 upenpandey.87@gmail.com

UPEN PANDEY
Qualifications

B-27/88-34A, Flat No.S-3, Lane No.3, Ravindrapuri, Varanasi

Marketing Professional seeking a challenging leadership position in the area of Business Analytics. Excels at analyzing tactical business requirements in the area of operations and formulating action plan for attaining corporate goals. Good communication and interpersonal skills. Technically proficient in MSOffice and hands on knowledge of SPSS. Education FORE SCHOOL OF MANAGMENT, New Delhi
Post Graduate Diploma in Management, Marketing & Operations, 2010 (CGPA 2.8/4.0) (72.77%)

BANARAS HINDU UNIVERSITY, Varanasi

Bachelor of Science, Statistics, 2008

Professional Experience Hewlett Packard: Global e-Business Services, Bangalore

Business Analyst, Events Governance

(July, 2011 Present)

Define and institutionalize a common discipline for Events Business like events taxonomy and key elements of events guidance/footprint Events spend analysis across segments and types and other KPI analysis Foster Best Practice Intelligence and sharing (across regions, with partners, competitive analysis, ROI and benchmarking, etc.)
(April, 2010 - June, 2011)

INDIAN OIL CORPORATION LTD. LPG Bottling Plant, New Delhi

Summer Intern

Worked on project titled: A Study of Total Quality Management and Implementation of Six Sigma Management in LPG Bottling Plant

Academic Projects
SCM-CRM Synergy in Indian Organized Retail Sector Market survey to understand the customers, their lifestyles and potential for the customer segmentation in terms of Investment products and service needs

Personal Interests
Singing, Listening to Music, Cooking, Playing Computer Games

resume
Rachna Bhatia
Address: Mobile: E-mail: 99-A Laxmanpuri, Faizabad road Lucknow. 9651455204 rachna7792@gmail.com

CAREER OBJECTIVE: To undertake challenging assignments and use my potential to the optimum thus facilitating growth of the organization and self CAREER SUMMARY: An upcoming retail professional, M.B.A. (Marketing) from School Management Sciences,Varanasi. Detail oriented with an analytical bent of mind and a positive attitude. An effective communicator with exceptional relationship management skills. Ability to support and sustain a positive work environment that fosters team performance and growth.

EDUCATIONAL QUALIFICATIONS 2012: 2010: 2007: 2005: M.B.A. (Marketing) from IMS Lucknow University, Lucknow. B.Sc. from Lucknow University, Lucknow. 12 from Carmel Girls Inter School Lucknow with 73% marks. 10 from Carmel Girls Inter School Lucknow with 68% marks.
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TRAINING UNDERTAKEN: In BIG BAZAR (SAHARA GANJ) at HAZRATGANJ Lucknow for 10 days from 31 oct to 10 nov. In WEST END MALL(LUCKNOW) under MALL MANAGEMENT for 2 months from 22 may to 22 july.
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COMPUTER PROFICIENCY Tools/ Platforms: Applications Operating Systems Skill sets: : : MS Office. Windows- 9x, 2000, XP

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Excellent Communication and interpersonal skills Sincere and willingness to learn Adaptable to changes

PERSONAL DETAILS

Date of Birth: 11 Sep, 1987. Languages: English, Hindi

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Marital Status: Single Current Location: Lucknow

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Rachna Bhatia