RESTAURANT

THE INNER SATISFACTION

By:

ANOOP VERMA
HIMANSHU YADAV
AJEET KR. VERMA
KAMAL KEERTYAYAN



DESCRIPTION OF OUR RESTAURANT
A plan to open a restaurant where we provide
fast foods, snakes, continental and south Indian
dishes and traditional food facilities for daily
comer. And we also provide Tiffin facility and
home delivery in nearby areas of our restaurant
TARGET MARKET AND CUSTOMER
We focus on middle class consumer. We will mainly focus
on family persons, students, youngsters, and daily comers.
We will provide tasty food fast service in optimum cost.
And try to provide continued customer satisfaction by
maintaining value driven and positive work attitude
employees and become leading facilitator in restaurant
market.
Now a days food sector is very vast and growing sector
and it will have great opportunities for high growth.

GROWTH TRENDS IN THIS BUSINESS
After establishing as leading food facilitator we will try to
go for e-commerce.
To motivate our worker we provide incentives, wage
increment and to make our worker perfect in their fields
we provide them proper and regular training because taste
and preferences are dynamic in nature.
A survey system is also taken in action to know
satisfaction and further requirements of consumers.
We try to provide world class facility to retain our
customer for future.
PRICING POWER

In order to capture market we initially provide facility at
economy prices and to compete with our competitor we
provide discount to our customer and provide additional
services while customer celebrating their joy.
Free home delivery for regular customer of office of the
local area.
The vision and the people
To create a profitable restaurant with an exciting
atmosphere with quality food. We provide good services
where people really want to come.
To provide a safe healthy and rewarding work place for
our employees
WORK EXPERIENCES RELATED TO MY
INTENDED BUSINESS
Human resource is referring to ANOOP VERMA who has
a work experience of two years with recruitment team.
Finance control is referring to HIMANSHU YADAV who
has a work experience of three years at private bank.
Marketing is referring to AJEET Kr. VERMA who has a
work experience of three years at ORO PHARMA.
Operation is referring to KAMAL who has a work
experience of two years at KALYANI restaurant.

Description of educational
qualification
Finance managerHimanshu Yadav completed
MBA(finance) from IMS(LU).
Marketing manager-- Ajeet Kr. Verma completed
MBA(marketing) from IMS(LU).
Human resource Anoop Verma completed MBA(HR)
from IMS(LU).
Operation manager Kamal keertyayan completed
MBA(MS) from IMS(LU).
Communications
Communications:
We need two landline telephone and one mobile phone.

Computers:
We need two computers for our daily and financial
working.

I nternet:
Initially we dont need any internet connection.

Organization
We think to open a joint business with four people who
have a work experience from different areas.
Every people will share their ideas to run our business
profitably.

LICENSES
We require some licenses which are as follows:

Food license
Approval from state government.
NOC from fire department.
Playing music license.
Municipal council.
Environmental license.

INSURANCE

I plan to use the services of K.G. Yadav, my
insurance agent. My insurance policies and limits
of coverage are as follows:
Threat of fire
Threat of theft
Any sudden accident

Premises
We select Krishna nagar Kanpur road Lucknow.
Space requirement 60x40=2400 sq feet.
Kitchen area= 300 sq feet.
Space for customer(AC)=700 sq feet.
Space for customer(open)=1000 sq feet.
Office area= 200 sq feet.
Reception area= 200 sq feet.


Future requirement


Other branches because we make a cash In hand of Rs.
15,83,250 at the end of third year.
We conduct a demographic survey on different attributes
like age ,income, education, family size, generation etc.

Financing strategy
Bank loan Rs.5,00,000 @ 12% in first year and
Rs.5,00,000 @ 12% and bank loan of first year is paid
back.
Capital = Rs.20,00,000
Investment = Rs.3,00,000 in first year and Rs.5,00,000 in
second year and Rs.3,00,000 in third year.

Accounting and cash flow
for first year

For second year

For third year

profit and loss account
BEP GRAPH
Marketing plan
We plan to focus all initial marketing efforts on
establishing a beachhead at one large facility provider.
We will provide special offer for daily comers like food
card as per monthly charges & gift card on family
packages(minimum 4 people).
We will provide several type of facilities like Tiffin facility
for students & office employees and discount at family
package, free food for kids.

Advertising and promotion plan
We will have Rs.60,000 in first year of which we invest for
advertisement in news paper, local cable network, holding and
sticker advertising and posters and pumplets and banners.
We provide Tiffin facility and discount to promote the
restaurant in between target market.


We provide watermark paper at one side at discount rates to
photocopier nearby restaurant area.
We provide our facility at small fairs like dakshin mahotshav.



GROWTH PROGRAMME
We Try to go for e-commerce.
Give incentives, increase in salary and wages that motivate
our employees.
To compete with current scenario we provide proper
training to our workers.
Reduces bank loan after five year and convert cash in hand
to investment.
Further increment in menu for retain our present customer
and attract new customer.

A survey technique is conducted to know customers
satisfaction.
Set a sales target or goal that we have to sell that much in
future.
Try to improve our quality and price and the USP of our
product or service.
Our goal is not to sell our customer but rather to influence
them.


PROBLEMS
Reduction in sale.
Decrease in quality, quantity or customer satisfaction.
Increase in competitor or some innovation or create a new
USP by the competitor.

SOLUTION
We try to know cause of reduction in sale.
If sales reduces, we increase investment in promotion and
advertisement.
If quantity or quality reduces, we hire experienced trainer
and provide better training to our employees.
We check our raw material if there is any problem we
change our supplier.





If competitor increases we try to increase our quality and add
some new dishes in our menu.
We increase our facilities for customer and focus on customer
relation.
Providing world class services that are always improving.

Last but not the least think
global, start local
THANK YOU