B-PLAN

FOODIE RESTAURANT
SANKET GANDHI SANKET GANDHI 094250(MBA-FB&E) (094250) MBA FB&E MENTOR PROF. M. MALLIKARJUN

BRIEF OVERVIEW
Name of the restaurant: Foodie Legal form of business: Sole proprietorship Location: Ambawadi Area in Ahmedabad. Mission A place where people come to relax, have a good time, and enjoy a great meal. From the moment our customers walk in the door, they are greeted by a warm atmosphere, subtle music, and friendly and courteous staff. Vision: To remain the leading healthy and nutritious food restaurant in Ahmedabad, by delivering total customer satisfaction through quality, service, cleanliness and value.

F O O D I E

R E S T A U R A N T

Where is my market?
The restaurant would be limited within Ahmedabad city. Target Customers: Category A: Frequent visitors of the restaurants and would be the most loyal clients. Moreover, there spending/visit is quite substantial. Efforts would be made to identify them and maintain strong relationship Category B: Visit the restaurant fairly well and either visit in bigger groups or spend substantially [visited 6 to7 times]. Category C: Visit least frequently; the new customers with very low bill size/bill value

UNIQUENESS
Satisfying customers craving for a tasty and fast meal while meeting rising expectations for healthy alternatives. Competitive price-Skimming Price Strategy Catering to the special needs of students Location.

Who are our competitors?

Competitive Analysis on following parameters Is Parking available? Establishment Is take-out available? Were the servers knowledgeable about the menu? Was the service professional and appropriate? Service Rate the overall service experience (1-5. 5=best) Rate the appearance of the food (1-5, 5=most pleasing) Rate the taste of the food (1-5, 5=best tasting) Food Rate the overall quality of the food (1-5, 5=highest quality) Swati Y Y Y Y 4 3 5 5 Freeze land N Y Y N 4 4 4 4 Salad eatery Y Y Y Y 3 3 2 4 9 Apple Y Y Y Y 3 3 3 3

What is our sales strategy?

The slogan for our restaurant is Healthy a place to acquire a healthy life at a livable price. Punch cards for a meal on the house after a customers has purchased nine meals. There will also be a half priced meal if customer brings a friend. Giving ads in leading news papers. Word of mouth publicity.

How much money is needed to operate my firm?

COST OF THE PROJECT Rent (90000*12) Equipments (kitchen utensils) Interior + Installation Electricity cost Movable Fixed Assets Pre-operative Expenses Misc. Expenses Cash (Provision for Contingency) Total AMOUNT 1080000 550000 550000 300000 175000 35000 160000 150000 3000000

How will the restaurant operate?

Full service restaurant: We will provide take out as well as dine in service. Systems and Controls: Service BLUE PRINTING would be resorted to minimize the service failures to the greatest possible extent. Standardization would be adopted wherever possiblewhether portion sizes or deliver time so as to ensure tight control. Food Procurement: The Wet Grocery would be procured from the local market on daily basis. The Dry Grocery, the durable goods would be bought on monthly basis while the less durable goods such as cereals, pulses, pastas etc would be purchased on fortnightly basis.

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Food Production: Most food will be prepared on the premises. The kitchen will be designed for high standards of sanitary efficiency and cleaned daily. Food will be made mostly to order and stored in refrigerators. For smooth functioning sufficient staff would be deployed at the kitchen to handle the flow of customers. Delivery & Catering: The staff would be well trained to follow the service protocols of fine dining restaurants. The food presentation and garnishing would be specially paid attention to as this affects the appetite. Also, the restaurant would serve in the fine quality crockery to enhance the luxury of having food.

What management controls are needed?

Coordination among staff members Expenses within the budget Proper Resource planning Effective order handling Retaining the talent Quality control / measurement

SWOT ANALYSIS
STRENGTHS
Location: The restaurant would be between Law Garden Area and Ambawadi including medium and big commercial centers. The Central mall, Polytechnic, Parimal garden and various other entertainment places are in these ranges. Focus on menu (Trendy selection): The menu will be selected after the market analysis and recommendation of our chef. Again we keep the option of flexibility in altering the menu items as well as menu prices.

Low prices: The prices we have set are as per the market choice and recommendation of well experienced chef. This decision is taken very carefully.

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WEAKNESS
Less Experience: I do not have much exposure in this segment. But one of my friend Mr. Aakash has some years of experience in this industry. So the tactics of this industry are still hidden from us but the advantage is that he has done hotel management. Dependence on chef: As I do not have any experience at production-side they may face difficulties in the starting months. Staff: The tendency of the worker in this industry is to keep on changing the job. Even at the time of doing the full time job these people may join any contractual labor job and may remain absent for several days.

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OPPORTUNITIES
First mover advantage: This will be the first of this kind of restaurant in this area. There are many small sandwich corners in the area but there isnt any structured restaurant.

THREATS
Competitors may arise. Loyalty: The target market is major constructed by the busy customers. They may be loyal to one food centre. The element of loyalty is the biggest question as the nature and need of customers / consumers are concerned

EXPANSION/EXIT STRATEGY
Selling business at the right time

Maximum return
Franchising

Brand Building

Opening of new restaurants

Geographical spread

Foodie

At present

EXPANSION: As per the market scenario, the conditions look favorable for the business to grow and prosper. The business will be started with the aim to grow its market share and brand name. Once that has been achieved over the years, Foodie can opt for a franchising model, whereby it can open its branches firstly in Gujarat, and eventually, to other parts of India. EXIT: In the event that the venture cannot achieve profitability and retire the encumbrances, the first attempt will be to sell the operation and use the proceeds to clear all outstanding balances. In case the proceeds are insufficient the partners would pool in their money to write off the outstanding balances.

THANK YOU