By

Pranathi Basireddy
Sravya Sree
Nikitha Francies
Bhagya Sree
 The increased globalization of ethnic cuisine
has become a reality in the past decade due to
the rise in food and beverage popular culture.
With the increased interest in food and
beverage culture and desire for variety, there
are many new and exciting Multi ethnic dining
options being introduced to the Indian palette.
In regards to opening a successful quick-
service restaurant business, especially an ethnic
cuisine .
 The purpose of this paper is to design a
business plan for a healthy and organic Indian
quick-service restaurant in the Indian market
with the potential for franchising operations.
 The justification for an Indian quick-service
restaurant is the desire for new and exciting
variety in dining options to Indian consumers.
The healthy and organic quick service option of
Indian cuisine would be a healthy alternative.
Import products leading to the potential of
Indian cuisine becoming increasingly popular
in the near future as well in the Indian market.
 The business plan for a Indian quick-service
restaurant is initially aimed mainly for the
Hyderabad market. The local demographics of
the Hyderabad market population are not very
large, although it has steadily been increasing.
Finally, the business plan focuses on the
success of the business and ultimately
franchising only to major metropolitan areas of
the India.
 Let's Mix it Up - Indian Style quick service
restaurant is passionate about ethnic Indian
food culture and hope to promote a healthy,
organic, based ethnic Indian style quick-service
restaurant while providing excellent service
and affordable price.
 Creating a brand awareness about high quality
products at a reasonable price.
 To hire and train the most passionate
employees with a desire to grow and promote
the company from start-up stages.
 Depending on success factors, initially expand
business operations in Hyderabad then expand
throughout large metropolitan areas.
 Choosing a great first location as the demand
for the product should be in an area where
quick-service and ethnic diversity are accepted.
 The conceptual business plan for the
organization of an ethnic Indian style quick
service restaurant will serve traditional Indian
cuisine in a quick service setting and offers
Multi jumbo thali as the main menu item.
 The prospective initial restaurant locations will
be Madhapur , Kukatpally , Mehdipatnam.
These locations were chosen due to the
proximity to a younger generation of patrons
that are more accepting of ever changing
dining options.
 Let's Mix it Up - Indian Style, will initially be
owned completely by Miss Pranathi. The
Indian-theme quick service restaurant will be
the sole proprietorship of Pranathi in the
preopening stages. Then a network of
investors and partnerships will be built upon
the hopeful success of the restaurant operations
to increase locations, and ultimately build upon
franchise operations throughout the India.
 The start-up costs consist mainly of furniture,
fixtures, and equipment. Then the legal costs
such as business licenses and other legal fees to
start initial operations such as securing a
location and contracting leases of the restaurant
premises. Also the marketing and advertising
of the grand opening will need to be
considered as well.
 Startup Expenses
Legal : Rs. 50,000
Insurance : Rs. 3,00,000
Rent(Lease) : Rs. 1,40,000
Computer : Rs. 50,000
Other (Misc.) : Rs. 3,50,000
Raw materials: Rs. 5,00,000
Total Startup Expenses : Rs. 13,90,000
 Start Up Assets
Cash required : Rs. 13,00,000
Startup Inventory : Rs. 8,65,000
Other Current Assets : Rs. 1,80,000
Long-term Assets : Rs. 1,00,000
Total Assets : Rs. 24,45,000

 TOTAL REQUIREMENTS : Rs. 38,35,000

 Let's Mix it Up – South Indian Style, will serve
its customers mainly traditional ethnic Indian
cuisine in a quick service environment. The
meals will be available for dine-in or take-out
during lunch and dinner periods.
 The demand for quick-service and take-out
meals as dining options is ever increasing as
the traditional family roles change throughout
time. Time constraints of people living in a 24
hour city also place a toll on families to prepare
healthy meals at home on a. The justification
for a healthy and organic Indian quick service
restaurant also offers new and exciting dining
options, not especially familiar to the South
India patron daily basis.
 University and college students will make up
about 50% of the market segmentation during the
first year of operation due to the proximity of the
desired restaurant location.
 Non-traditional families, especially dual-income
families are expected to make up 30% of the
market segmentation during the first year , an
annual growth rate of 15% is expected.
 Health-conscious patrons and single patrons are
expected to comprise of about 10% each of the
market segmentation for a total 20% of the total
market.
STRENGTHS :
The new and exciting dining options will offer
a healthy, organic, and distinctively unique
alternative to the many unhealthy fast-food
options currently available in the quick-service
marketplace.
WEAKNESSES :
There are limited sources of competition in
terms of Indian quick service restaurants to
gauge the potential for success.
OPPURTUNITIES :
South Indian food has become fairly popular restaurant
industry continues to grow as the need for families to take-
out meals is rising due to the nature of their family roles and
the changing traditional family roles.

THREATS :
As look would be like hybrid Customers may not like the
look.
Giving a brief explanation to customers about the standards
of our services and dishes.
Storing veggies and fruits for long time may lose their
nutrition values.
It will be a challenge if we are unable to attract customers.
 PERSONNEL PLAN :
The store hours of operation are planned to be open from
10:30am to 9:30pm, 365 days a year. Hours of operation are
11 hours. If the personnel arrive 30 minutes prior to open
and 30 minutes after close, that would be a total of 12 hours
of operation a day. The plan is to hire one store manager,
one assistant manager, one chef, two line cooks, three part-
time order takers and take-out expediters each, and three
bussers and dine-in expediter each. The part-time
employees will accrue vacation time based on working, but
for every 200 hours worked, 1 day of paid vacation will be
given (under the assumption if they work 40 hours a week,
52 weeks a year, they will earn 10 days of paid vacation a
year). Salary increases will be granted on cost of living
adjustments at 30% a year and performance bonuses for
management staff.
 Payroll Costs – Year-1

BDE Rs. 15000

Manager Rs. 30,000
Chef Rs. 30,000
Line Cook Rs. 15,000
Order Taker / Take-Out Order
Expenditure Rs. 15,000
Buzzer / Dine-In Food Delivery Rs.15,000
Drivers Rs. 10,000

TOTAL PAYROLL : Rs.1,30,000

 There is a great deal of interest in food and
beverage cultures from around the world these
days as the world becomes a smaller place every
day. Asian-theme restaurants or menu items are on
the rise as many restaurant chains are using all
types of Asian ingredients in many of their dishes
be it fusion, or traditional. With these ideas and
concepts in mind, a South Indian-theme quick
service establishment has a great deal of potential
for success in the market. Let’s Mix it Up – Indian
Style quick service restaurant offers a great deal of
potential for success, if initiated and operated
correctly.
PARTICULARS AMOUNT PARTICULARS AMOUNT
To opening balance 3,00,000 By sales 80,00,000
To raw materials 5,00,000
To wages 3,50,000
To water 5,00,000
To gross profit 63,50,000

80,00,000 80,00,000
 PARTICULARS AMOUNT PARTICULARS AMOUNT

To salaries(1,30,000*12) 15,60,000 By gross profit 63,50,000

To rent(1,40,000*12) 18,60,000
To printing & stationary 50,000
To transportation 50,000
To insurance 3,00,000
To repairs & maintenance 70,000
To advertisement 1,00,000
To telephone charges 25000
To electricity charges 75000
To legal expenses 50,000
To interest on loan(9%) 45,000
To net profit 23,45,000
63,50,000 63,50,000
 LIABILITIES AMOUNT ASSETS AMOUNT
Net profit 23,45,000 Cash 13,00,000
Capital 10,00,000 Bank 10,00,000
loan 5,00,000 Inventory 8,65,000
Current assets 1,80,000
Long term assets 1,00,000
Computer 50,000
miscellaneous 3,50,000

33,90,000 33,90,000
Break-even point = fixed cost/ contribution per unit
Where
Fixed cost = 17,00,000
Contribution = sales price per unit-variable cost per unit
=160-6
=154
Therefore,
B.E.P = 17,00,000/154
=11039 units
Hence, the restaurant has to sell 11039 units to break-even.
YEAR REVENUE I RUPEES GROWTH (5%)
2019 23,45,000 1%
2020 2462250 5%
2021 25,85,360 5%
2022 27,14,628 5%
2023 28,50358 5%