Business Plan - Presentation Transcript
1. BUSINESS PLAN DOSA RESTAURANT
2. 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 is not under financed.
We have also determined the traditional and non-traditional risk
associated with failure of the restaurant.
3. Objectives
Keeping food costs at less than 35% of revenue.
Promoting and expanding the restaurant concept as a unique
restaurant.
Expanding our marketing and advertising in Noida to increase
our customer base.
4. Mission
Our restaurant will be an inspiring one, combining an eclectic
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.
5. 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.
6. Key to success
Unique, Innovative & Contemporary
Product quality
Employee Retention Focus
Cost Control Focus
The menu will target to varied peoples.
7. Company Summary
The design: -
The restaurant will feature two venues:
One will be in the restaurant mainly for dinning
purpose and families.
Other will be outdoor for the customers who
want something not so heavy like lunch and dinner.
There will be chairs provided and roof will be in
the style of hut to give the restaurant an Indian look and
also to differentiate from others.
8. Company Summary
The Menu
Our restaurant is focused on serving the need of the
people of the Noida.
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
9. Company Start-up
We are currently negotiating a restaurant space to be rented of
in jaipuria complex, sector-26 and will open in the month of
December.
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.
10. Location and Operations
Jaipuria will be strategically suitable because of the following
reasons: -
In front of D.P.S Noida.
It also have coaching institutes and computer café.
It doesn’t have even a single restaurant near a km area
who provides Dosa.
11. Operation Criteria
The restaurant will be located in jaipuria sector-26, Noida. The
restaurant will service lunch, dinner, and after-hours dining during the
week and weekends.
Service will be during the following hours:
Lunch - 11:00am to 4:00pm
Dinner - 6:00pm to 11:00pm
Breakfast - 8:00am to 12:00noon and 4:00pm to 7:00pm
Home delivery will available on the order of more than
Rs.300.
12. The Menu
Apart from the Dosa we will also provide: -
Salads
Deserts (mainly ice-creams)
Drinks (only soft-drinks, shakes and fruit juices)
Chinese cuisine we will also provide.
13. Market Analysis
My business is based on a preconceived idea. For market
analysis I had taken the help of secondary data available.
Today in India the trend of specialty restaurants is increasing.
Dinning Experience.
Reasonable prices.
14. Market Segmentation
Restaurant & Lounge intends to cater to a wide customer base.
We want everyone to feel welcome and entertained. We have defined
the following groups as targeted segments that contribute to our growth
projections:
Youths and teenagers.
Families.
People from sector 20, 19, 25, 21.
The peoples will generally fall in between 15 to 50.
15. 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.
All menu items are moderately priced for the area.
16. 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.
17. Marketing strategy
Marketing strategy will be to promote our electric food,
superior service, and exciting concepts to draw in the local repeat
customers. Marketing initiatives will concentrate on the following:
Building and Signage.
Customer service.
Advertising and Promotion.
18. Marketing Program
Media marketing: -
Billboard Advertisement
Distribution of pamphlets
Advertisement in regional newspaper
Advertorial on local cable channel
Sponsorship in the schools but not far than 1km.
Banners and small posters in the sectors.
19. 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 the owners
Evaluating food choices for popularity
20. Sales Forecast
21. Management Summary
Owner (restaurant manager)
Operations manager.
Finance manager.
Marketing manager.
Supply manager
Legal advisor.
Chartered accountant.
Inventory manager.
Cashier cum receptionist.
22. Personnel Plan
I believe the personnel plan is in 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.
23. Kitchen
A South Indian chef with considerable experience in
different restaurants (1).
Cooks that work directly with chef (2).
Prepare cooks/dishwasher (2).
People cleaning the restaurant (2).
Waiters.
24. Financial plan
Restaurant’s financial model is based on a business concept to
"Plan for the Worst, but Manage for the Best."
Restaurant’s financial plan will include:
Important Assumptions
Risk Analysis
Break Even Analysis
Profit and Loss Statement
Cash Flow Statement
Balance Sheet
25. 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
26. Risk analysis
This financial plan is budgeted to support the Worst-Case business
scenario.
Business plan restaurant business - Document Transcript
Business plan restaurant businessDreaming about owning your own restaurant is
always a fun activity. You think aboutwhere it will be located, what kind of food you
will serve, how the whole place will lookand what kind of feel you want it to have.
You think about how people will just love thefood and the food blogs and magazines
will rave about you and your place will be one ofthe biggest hotspots in the city. It
sounds fun, doesnt it? Plus, it gives you a sense ofpurpose thinking about having your
own restaurant and earning from it, rather thanhaving to go to an office every day to
try and eke out a living. However, you have toremember that a restaurant is a very
real business as well, one that you have to takeseriously.If you want to take your
restaurant dreams and mold it into reality, you have to know allthe necessary details
to allow you to make it come true. For starters, it is a very priceyventure, and you
would definitely benefit from getting unsecured business loans so youhave money to
operate it. Here are some things and expenses you have to keep in mind.1. Because
this is like pretty much any other business, you need to file the rightpaperwork to
allow you to operate. This takes some money so you can pay the necessaryfees.2. If
you had your own building, you wouldnt have to worry about having space for
yourrestaurant. But come on, how many of us really have our own buildings? Most of
thetime, you would have to rent out space, and usually, you need to pay in advance.3.
You cant just throw a bunch of furniture together for your restaurant interiors.
Youneed to purchase the right items and even hire a contractor so the inside will look
exactlyas you need it to.4. You wont be working with just a stove or a microwave.
You need a full range ofequipment in your kitchen.5. Buying the ingredients is both a
weekly and a daily affair. There are some ingredientsyou can buy in bulk and which
could last you a while, but you also do need to buy freshmost of the time.6. Every
year, you have taxes to pay the city. Every month, you have water and electricitybills,
not to mention that salaries for your waiters, cooks, and dishwashers, among
others.Starting and running a restaurant tends to cost a lot of money. But which some
financialassistance such as a business cash advance, unsecured business loans, or a
bad creditbusiness loan, you can make it happen.http://restaurantebooks.info – You
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