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GROUP MEMBERS
KISHORI HANDE
1315FM010
SHAILESH KUDALE
1315FM014
NEHA PANDEY
1315FM021
SHILPA SABLE
1315FM029
GUNJAN SONI
1315FM039
EXECUTIVE SUMMARY
Shuddha Swaad is a new medium-sized restaurant located in a near Pune. Shuddha
Swaad's emphasis will be on organic and Indian ethnic food. An emphasis on organic ingredients
is based on Shuddha Swaad's dedication to sustainable development. Additionally, the restaurant
employs its staff from the villages and trains them.
VISION
To become the leading independent 4* hotel in Pune providing excellent products and services at
reasonable prices to every customer, every time.
MISSION
Our customers are our priority and we will provide them with a quality experience which
is second to none. We recognise the importance of our employees in achieving this and we will
create a positive working environment which encourages their loyalty, commitment and hard
work. We strive to be excellent leaders and will undertake all our business activities in an honest
and ethical manner to provide a fair return on our investment.
Shuddha Swaad is a trendy and healthy place to eat, combining an intriguing atmosphere
with excellent, interesting food that is also very good for the people who eat there. A rewarding
place for employees, which is reflected in their service delivery.
SERVICES
Shuddha Swaad offers a trendy, fun place to have great food in a social environment.
The restaurant offers a large repertoire of ethnic ingredients and recipes from across the states.
Ethnic recipes will be used to provide the customers with a diverse, unusual menu. The
emphasis is on re-introducing the local healthy options to the city life. Being organic, is just
another value addition to it.
We aim at providing the best quality food using highest quality vegetables and We
strongly believe in value for money and we are planning to built excellent relationship with our
customer so they visit us again and again for our committed and excellent services. We have the
team of highly professional and committed professionals who believe in providing their best
every time.
OBJECTIVES:
KEY TO SUCCESS
COMPANY SUMMARY
Shuddha Swaad is a single-unit, medium-sized restaurant. We focus on organic and creative
food. The restaurant will be located in Pune. 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 twist.
COMPANY OWNERSHIP
The restaurant will start out as a simple sole proprietorship, owned by its founders.
START-UP SUMMARY
We have found the location and secured the lease for Rs.25,000 per month. We will be
able to set up shop in time to begin turning back a profit by the end of month eleven and be
profitable in the second year. The place is already equipped as a restaurant so we plan to come
up with a total of Rs. 15 lacks in capital to start up the company.
Start-up Expenses
Legal
Kitchen Inventory
Packing materials
Kitchen Equipment
Insurance
Rent
Promotion
Permits
Employee salary
Other
Total start up
Expenses
Amount(Rs.)
15,000
80,000
20,000
2,00,000
20,000
3,00,000 pa
10,000
20,000
5,00,000
30,000
11,95000
SERVICES
The Menu
The menu is going to be extremely simple but changing every day. We will keep a small group
of constants on the menu and then feature a chef's recommendation that we plan to have 85% of
meals ordering. This will help us to reduce waste and plan ingredients and purchasing.
Organic Ingredients
The organic ingredient element will allow us to price to the extremely wealthy Internet
entrepreneurs who are looking to spend an exorbitant amount of money to have peace of mind
that their money is still coming back to themselves. We will be extremely ecologically conscious
as well, and spread this across our literature.
Market Segmentation
Organic is becoming a way of life for this target segment. Rich lads, who naturally desire organic
foods as well as ethnic cuisine, estimated to be at 10,00,000 in numbers. They are an easy target
to attract for the trials. To hold them and make them repeat customers is the key.
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.
Last group which is particularly interested in the menu's healthy offerings is dieting women
which number 350,000. The organic food menu will always have a line of extremely delicious
very low-fat meals.
Market Analysis
Our strategy is simple; we intend to succeed by giving people a combination of great, healthy,
interesting food, and an environment that attracts "trendy" people like a magnet. Implementation
isn't simple, but that's in the doing of it, not in the plan.
Competitive Edge
Our competitive edge is the menu, the chef, the environment, and the tie-in to what's healthy and
trendy.
Sales Strategy
As the table shows, we intend to deliver sales of about $350K in the first year, and to double that
by the third year of the plan.
Sales Monthly
FUTURE PLAN
Here are the licenses you need to get in Bangalore - other locations will be similar.
1) Trade License for running a restaurant - from the BBMP (Municipal Corporation) office
for
your
location.
2) Health Certificate - again from the health department of BBMP (Municipal Corporation).
For these 2, just ask a restaurant/fast food joint near where you are planning to start and they will
give you a contact at BBMP to help you - depending on the size of your project, these 2 will cost
you between 10K and 1L (fine dining) with the unofficial fees being the big component - actual
license fee is 5K-8K for a small restaurant/fast food joint. You do not need to hire consultants for
this. I would strongly recommend that you befriend a fast food/restaurant owner in your area, ask
him how much he paid and then request him to help you out with the licneses.
3) VAT registration - your accountant can help you with this. The actual terms vary by state.
You have 2 options in Karnataka - composite where you pay 4% of the sale value as VAT - no
input credit adjustments need to be made. The other option is to charge the customer 13.5% VAT
and then pay the VAT after adjusting for input credit. For a new business, I would recommend
the Composite option as no documentation needs to be maintained - so it will be easier to
manage when you start afresh. You can always move to the other model later.
4)
Shops
5)
Labour
&
&
Establishment
License
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get
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area.