HUNGER STATION

Table of Contents:
EXECUTIVE
SUMMARY
3
OBJECTIVES
.3
MISSION
3
KEYS TO
SUCCESS
3
COMPANY
SUMMARY
.4
COMPANY
OWNERSHIP
.4
STARTUP
SUMMARY
...4
PROJECTED FINANCIAL
STATEMENTS5, 6
MARKET ANALYSIS
SUMMARY
.7
MARKET
SEGMENTATION
7
COMPETITION AND BUYING
PATTERNS8
SWOT
ANALYSIS
.8

COMPETITIVE
EDGE
.9
LEGALITIES
.9, 10
MARKETING
STRATEGY
.11
PRICING
STRATEGY
..11
Cost-plus
pricing
11
Penetration
pricing.
11
HUMAN RESOURCE
PLAN
..12
EXPANSION
PLAN
.12
FINANCIAL
ANALYSIS
.12
ANNEXURES
.13, 14

1.0 EXECUTIVE SUMMARY:

Hunger Station is a unique business service which aims to serve food without
servers in a unique and hygienic way. The main aim is to beat the unorganized sector by offering
unique way of serving food with a proper system. It is simple and easy to setup this business and
can also be expanded easily.

2.0 OBJECTIVE:
To provide hygienic food and different way of service to our consumers.

3.0 MISSION:
Our mission is to provide consumers with a unique way of service.

4.0 KEYS TO SUCCESS:

Our various keys to success are:
1. New experience
2. Hygiene
3. Aesthetic
4. Affordable
5. Location
6. Taste

5.0 COMPANY SUMMARY:

Hunger station is a restaurant, which its a main concept is to give food
in different manner, (i.e,) service without servers. Our hotel is located at prime location. We will
specialize in providing the traditional Indian vegetarian & non-vegetarian food at numerous
varieties. The hotel concept of 10 tables with 10 individual systems having 5 trains that serves
food to the table.

6.0 COMPANY OWNERSHIP:

Hunger station is a restaurant which is owned by Mr. DURGA
PANINDAR.M, Mr. RAJ KUMAR.M, Miss. ALICE SOPHIA.D, Miss. SANTHANA
BHARATHI.V and it is placed in Chennai. All the administrative, strategic decisions are
planned and executed.

7.0 START UP SUMMARY:

The nature of the service, it require large capital to start the hotel. However, it
gives lots of experience & excitement to the customer who is the consumer. The aim is to give
the different service to the consumer.

8.0 PROJECTED FINANCIAL STATEMENTS:

FINANCIAL STATEMENT
FIXED COST
PARTICULARS
ROBO COST:
MOTOR (2)
COMPONENTS (1)
BATTERY (1)
FRAME (1)
TOTAL
TOTAL ROBO COST * (5)
HYDRAULIC COST: (10)
HYDRAULIC COST (1)
COMPONENTS (1)
COMPRESSOR (1)
HIGH PRESSURE
HYDRAULIC HOSES (1)
TOTAL
TOTAL HYDRAULIC
COST*(10)
PDA Personal Digital
Assistance
PDA COST*(10)
TOTAL
( Robo+ Hydraulic+ PDA Cost)

RS
1,000
600
500
300
2,400
12,000

1,200
300
5,200
450
7,150
71,500

4,000
40,000
1,23,500

PROJECT COST

PARTICULARS

RS.

FIXED COST
ROBO COST (5)
12,000
HYDRAULIC
71,500
COST (10 )
PDA COST (10)
40,000
TOTAL FIXED
1,23,500
COST
Expenses cost (Approximately)
Chefs salary
60,000
(6*Rs.1000)
Cylinder
25,000
CCTV
&
Maintenances Cost
15,000
Other expenses
6,00,000
TOTAL EXPENSES
7,00,000
TOTAL INCOME

8,40,000

PROFIT =
( Total income - Total
Expenses )

1,40,000

PROJECT COST

8,23,500

9.0 MARKET ANALYSIS SUMMARY:

Direct Competitors are:

Saravana bavan
Sangeetha restaurant
Dhabas
And almost all the other Hotels and restaurant.

10.0 MARKET SEGMENTATION:

1.Region

TARGET CONSUMER GROUP

Chennai - ECR.

2.Rural/Urban

Urban

3.Age

All age group members.

4.Gender

Male and Female

11.0 COMPETITION AND BUYING PATTERNS:

Low Income Groups prefer to eat at road side shops and the food sold are very
unhygienic and dont taste good

High Income Groups prefer to eat at costly places. Although the taste is good, the cost is
very high.

12.0 SWOT ANALYSIS:

Strengths:
1. New way of getting service experience: We provide various and
different types of food with unique way which consumers will find relatively new in
their city.
2. More hygienic and presentable. Knowledgeable and friendly staff: Our chef is
well experienced and seasoned in this field.
3. Requires lesser amount of machinery, thus less capital is required.
4. Not much organized competition.

Weaknesses:
1. Heavy competition from unorganized sector .
2. Prices of unorganized secto r are lower when compared to the price offered by
us.

Opportunities:
1. Location: We ca n open our restaurant in a number of other localities in the
future.
2. Menu: The menu is very flexible, as new items can always be added or
removed.

Threats:
1.Presence of huge competition from organized and unorganized sector.
2.Wrong assumptions and perception towards the standard and quality of the
eatery.

3. Idea can be easily copied.

13.0 COMPETITIVE EDGE:

The advantages Hunger Station has over the competition are :
1. Hygienic and presentable ambience
2. Diversified menu.
3. Proper systematic business
4. Competitive pricing
5. Our products have health perspective which is not offered by our competitors.
6. The products offered by us are to satisfy the unsatisfied customers.

7. The business is scalable

8. The dynamic nature of the varieties of products offered.

14.0 LEGALITIES:
TYPE OF LICENSES:

1. TRADE LICENSE OR TRADE CERTIFICATION OF ENLISTMENT

Concerned graham municipality or notified authority

all types/groups of industry/trade etc..

2. HEALTH LICENSE/FOOD LICENSE

Concerned municipality
All types of industries attract health precautions

3. VAT REGISTRATION

Commercial tax office & branch office of assistant C.T.O at district level
Almost every group of industries, excluding those specifically exemption

4. PROFESSIONAL TAX

Professional tax commissioner

Any type /group of business(industries/service/trade)

5. FOOD PROCESSING ORDER/LICENSE

Fruits and vegetable preservation activity and products out of them

6. STORAGE OF E.C.

LICENSE
PERMIT

NO OBJECTION CERTIFICATE
District controller of food and supply ,sub-divisional officer, district magistrate
Industries using commodities under essential commodities classification in terms of the
relevant act.

15.0 MARKETING STRATEGY:

The Hunger station would use various marketing platforms, like:

News paper ads

Pamphlet's

16.0 PRICING STRATEGY :

Cost-plus pricing:
Cost-plus pricing is the simplest pricing method. The firm calculates the cost of
producing the product and adds on a percentage (profit) to that price to give the selling price.
This service will take no account of demand and there is no way of determining; the consumers
will consume the food based on the fixed price.
This appears in two forms, full cost pricing which takes into consideration both
variable and fixed costs and adds a percentage as markup. The other is direct cost pricing which
is variable costs plus a percentage as markup. The latter is only used in periods of high
competition as this method usually leads to a loss in the long run.

Penetration pricing:

Penetration pricing includes setting the price low with the goals of
attracting consumers and gaining market share. The price will be raised based on the market
price of the raw materials.

Food Cost percentage = cost of raw materials/selling price x 100

Selling price = cost of raw ingredients/food cost percentage

17.0 HUMAN RESOURCE PLAN:

Chef(12nos.) : Chef's will be the ones who will be responsible for preparing
food and also providing the service in this concept ; because it is a service without servers and
also the chef come up with new ideas and dishes to makes the consumer to be excited .

18.0 EXPANSION PLAN:

The various expansion plans for the future are:
1. Increasing the number of branches in INDIA
2. Franchising about the service in INDIA

19.0 FINANCIAL ANALYSIS

1. PAY BACK PERIOD :

Project Cost: 8,23,500

Net Profit Per Month : 1,40,000
Estimated Period for Pay Back : 1 years

2. Net Profit Ratio :

Net Profit Per Annum (1,40,000*12) = 16,80,000

Turnover Per Annum (8,40,000*12) = 1,00,80,000
Net Profit Ratio: 20 %

20.0 ANNEXURES: 1

20.0 ANNEXURES: 2