ByPrannoy Paul Ketan Kashyap Bishwajeet Jha Susheela Meena Nishant Kumar

Emarald

Enjoy your own taste

Address : Sector 30 Gurgaon NH 8 (Delhi NCR) Pin code : 122001 Telephone No: 0124 225656/57/58/59 Email ID : Emarald@gmail.com Website Add: www.enjoy@emarald.com Amount of finance : 40 Lacs

ENTREPRENEURS
Prannoy Paul
Ketan Kashyap Susheela Meena

Nishant Kumar
Bishwajeet Jha

EXECUTIVE SUMMARY
We are planning to start this business because this is

one of the booming businesses of todays era.

We have selected the name as Emerald because we

want our restaurant to be one of the precious restaurants in the city just like a precious gem stone. We are planning to open it in Gurgaon because Gurgaon has developed as an IT hub and is growing very fast.

Continue
Gurgaon also gives us the required target market

which will help us to achieve the projected sales.

This venture is proposed to start this year by five

members with a initial capital of 40 lacs.

This business plan consists of introductory page,

environmental and description of the venture and various other plans like finance, operation etc. we focus to deliver hygienic food keeping in mind customer taste and preferences.

Environment and Industry analysis

List of Competitors

Real Punjabi
Punjabi Tadka Samraat

Mc Donalds
Pizza Huts Sagar Ratna etc

 Technology
Touch screen POS Stock and time clock management Green technology

Description of EMARALD
EMARALD is a new medium-sized restaurant located

in Gurgoan, Delhi NCR region.

EMARALDs emphasis will be on organic and creative

ethnic food. An emphasis on organic ingredients is based on EMARALDs dedication to sustainable development

 Background Of Entrepreneurs All the 5 business partners are PGDM graduates and

qualified in various fields

Services EMARALD offers a trendy, fun place to have great food

in a social environment. Chef Sanjeev Kapoor has a large ethnic ingredients and recipes. EMARALD offers a trendy, fun place to have great food in a social environment. Chef Sanjeev Kapoor has a large ethnic ingredients and recipes.

 Customers EMARALD believes that the market can be segmented

into four distinct groups that it aims to target. (i) the lonely rich (ii) young happy customers (iii) rich hippies who naturally desire (iv) dieting women.

 Mission EMARALD is a great place to eat, combining an

intriguing atmosphere with execellent, interesting food that is also very good for the people who eat there. We want fair profit for the owners and a rewarding place to work for the employees.
Nature of Ownership The restaurant will start out as partnership and the

founders are Prannoy Paul, Ketan Kashyap, Biswajeet Jha, Susheela meena and Nishant.

Operational Plan
The operational plan for a restaurant deals with start-

up issues, basic operations, short-term and long-term strategy and maintaining financial sustainability. Restaurants are a tough business, but careful planning and prudent execution can lead to success.
Start-up

Basics
Strategy

 Raw Material Inventory and Warehousing Equipments Employee Training & Education

Systems & Controls

Food Production

Delivery & Catering

Marketing Plan and Sales Strategy

Market Penetration
Marketing Strategy : a) Print media -- local newspapers, magazines and

student publications b) Broadcast media -- local programming and special interest shows Hotel guides, concierge relations, Chamber of Commerce brochures c) Direct mail -- subscriber lists, offices for delivery d) Misc. -- yellow pages, charity events

 The marketing effort will be split into 3 phases:

Opening -- An advanced notice (press packet) sent out by the PR firm to all media and printed announcement ads in key places. Budget - $10,000 II. Ongoing -- A flexible campaign (using the above media), assessed regularly for effectiveness. Budget $10,000 III. Point of sale -- A well-trained staff can increase the average check as well as enhancing the customer's overall experience. Word-of-mouth referral is very important in building a customer base.
I.

 Marketing Strategy 1. Institutional marketing- Promote the life style and

entertainment value through PR and Blogging.

2.

Program Marketing-Product and Retention Strategy

Organizational Plan

The organizational chart is shown that describes organizational structure our restaurant.

Assessment of Risk
Risk assessment is a fundamental part of an

organisation's health and safety management system.The requirement for employers to carry out suitable and sufficient risk assessments exists under the Management of Health and Safety at Work Regulations 1999.

 Other health and safety legislation also has an

implied or direct reference to risk assessment:

We provided and maintain plant and systems of work,

so far as is reasonably practicable, so they are safe and without risks to health

 Risks in the catering industry

A. slips and trips

B. manual handling C. exposure to steam and chemicals

D. being struck by moving or falling objects

E. dermatitis.

Financial Plan
We expect Rs 300000 of our own capital, and to

borrow Rs 1000000 guaranteed by the bank as a 10 year loan. This provides the bulk of the start-up financing required.

 Projected Profit and loss

Sales tot cost of sales gross margin expense profit

2012 387560 51592 315969 353500 (47532)

2013 565000 79250 485750 448690 20670

2014 730000 102250 627750 546047 55090

 CASH FlOW :

cash received cash spending net cash flow

2012 360567 404797 (44230)

2013 565000 548357 16643

2014 730000 680831 49169