BUSINESS PLAN :- RESTAURANT

PRESENTED BY :

VISHAL MISHRA 1661301099

SURAJ SATHPATHY 1661301035
JAGAT JYOTI MALLA 1661301090
AKASH KUMAR SAHOO 1661301094
BIBHU PRASAD MOHANTY 16613010
SHUBHAM BHARTI 1661301103
DAYANANDA NAIK 16613010
RAJMANI SEN 16613010
SOUMYA NAYAK 16613010
 Executive Summary
Costs included in this Plan are on the Basis of
Industry Trends.
This Business Plan is Derived from a secondary
detailed Market Analysis.
A Buffer is Included in the Start-up cost to ensure
that the business in not under-financed.
We have also determined the traditional and
non-traditional risk associated with failure of the
restaurant.
 Objectives
Keeping food costs at less than 35% of
revenue.
Promoting and expanding the restaurant
concept as unique restaurant.
Expanding our marketing and advertising in
Bhubaneswar to increase our customer base.
Customer Satisfaction.
To create a Healthy and safe Environment.
 Mission
Our restaurant will be an inspiring one,
combining an authentic atmosphere with
excellent and interesting food.
Our main mission are as follows:
Have a great food selection.
Efficient and superior customer service.
Because customer satisfaction is our Prime
objective.
Employee welfare, participation and training are
equally important to our success.
 Mission
Our concept combines variety, ambience
,entertainment and a superior staff to create a
sense of place.
We offer fair Profits for the owners and
investors and a rewarding place to work for
the employees .
 Key to Success:
Unique, Innovative & Contemporary
Product Quality
Employee Retention Focus
Cost Control Focus
The Menu will Target to variety of Peoples.
 Company Summary
The Interior Design
The Restaurant will Feature two venues:
One will be in the restaurant mainly for dining
purpose and Family.
Other will be Outdoor for the Customer who
wants something not so heavy like lunch and
dinner.
Lounge( for waiting) and Bar Facilities will be
provided.
 Company Summary
The Menu:
Our Restaurant is focused on serving the need of the
people of the Bhubaneswar.
There will also be little bit flexibility in the menu at
the starting of the Restaurant.
The Management:
One restaurant manager.
Cook according to need and demand.
One supply chain and inventory manager.
Waiters according to the number of tables.
 Company Start-up
A space has to be rented of in an appropriate
location .
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.
Locations and Operations
ISKCON temple will be strategically suitable because of
the following reasons
There are several banking institutes like Vanik ,
Mahendra.
It also have CAT/MAT/XAT/GMAT coaching institutes
like IMS , CL , TIMES etc.
It doesnt have even a single restaurant near a km
area who provides our cuisine.
 Operation Criteria:
The restaurant will be located near ISKCON temple i.e. in Nayapalli ,
Bhubaneswar . The restaurant will service lunch , dinner and after-hours
dining during the week and weekends.
Buffet will be Provided in lunch and dinner:
499 INR-for Veg.
649INR for Non Veg.
Mid-Night Buffet Will be available in Weekends up to 12 am-2 am.
415 INR-for veg.
499INR-for Non veg.
Service will be during the following hours:
Lunch-01pm-4pm
Dinner-7pm-11pm
Breakfast-8am-12pm
Evening Snacks-4pm-7pm
Free Home delivery will be available on the order of more than Rs. 300.
Within 5 km from Hotel.
 The Menu:
We will provide the following cuisine:
1) Salads
2) Deserts
3) Drinks(soft & hard)
4) Quality Breads & baked cookies
5) Exclusive North Indian Speciality + Some dishes
of Chinese and South Indian , Italian ,Thai Food ,
Maxican food , Sea food, Continental.
 Market Analysis
My business is based on a preconceived idea
We will take the help of secondary data
available
Today in India the trend of specialty
restaurants is increasing day by day.
Dining Experience
Reasonable Experience
 Market Segmentation
Restaurant and Lounge intends to cater to a
wide customer base. We Want everyone to
feel welcome and entertained. We have
defined the following groups as target
segments that contribute to our growth
projections:
Youths and Teenagers
Families , couples
Especially students and business people
 Strategy and Implementation
We intend to succeed by giving people a
combination of excellent and interesting food
in an environment.
We will focus on establishing a strong identity
in our community with a grand opening.
We will create an appealing and entertaining
environment with unbeatable quality at an
exceptional price.
 Competitive Edge
Competitive edges will be:
An extraordinary contemporary restaurant design
Indian classic menu with featured menu
Chef/Management Stock Incentive Program
Inner and Outer Sector Marketing campaign( i.e.
come to town promotions)
Employee Training, Incentive and Retention
program.
 Marketing strategy
Marketing strategy will be to promote our eclectic food,
superior service, and exciting concepts to draw in the local
repeat customers. Marketing initiatives will concentrate on the
following:
Building and signage(Signage is any kind of visual graphics
created to display information to a particular audience).
Customer service
Advertising and promotion
 Marketing program
Media marketing:-
Billboard advertisement.
Distribution of pamphlets.
Advertisement in local newspaper.
Advertorial on local cable channel.
Sponsorship in the schools but not far than 1km.
Banners and small posters in the sectors.
 Sales strategy
Our 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.
Interacting with our customers personally , so they
know that their feedback goes directly to owners
Evaluating food choices for popularity
 Management summary
Owner(restaurant manager)
Operations manager.
Finance manager.
Marketing manager.
Supply manager.
Legal advisor.
Chartered accountant.
Inventory manager.
Cashier cum receptionist.
 Personnel plan:
I believe the personnel plan is good proportion to
the size of the restaurant and projected revenues.
There will be the differentiation in the salaries of
full-time employees and part time employees.
There will be award like best waiter of the week
to boost the employees performance.
Proper allowances will be provided to increase
the job satisfaction level.
 Kitchen:
A North/South Indian chef with considerable
experience in different restaurants-(2).
Cooks that work directly with chef(2).
Prepare cooks/dishwasher(2).
People cleaning the restaurant(2).
Waiters.
 Financial plan
Restaurants financial model is based on a
business concept to plan for the worst , but
manage for the best.
Restaurants financial plan will include:
Important assumptions.
Risk analysis
Break even analysis
Profit and loss statement
Cash flow statement
Balance sheet
 Important assumptions
Economy
Business growth
Annual growth rate percentage
Seasonal sales variance
Industry & start-up
Pricing & cost control
Cost control
Inventory turnover and accounts payable
 Future Scope:
Restaurant will be build with the consideration
of its expansion ,as the Profits Built up ,it will
be branched out.
After its Presence in many states across
India,the objectives will be revised in
consideration of converting it into a Hotel
chain.
 Publicity:

Discount Coupons will be available on

the Following Websites.
 Competitive Edge:
Online Orders will be taken on the Web-site.