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Mummies Sandwich We value your health

PURPOSE

The purpose to start this business is to serve people of new era with a different and the
most competitive style. We want to help those people who could not spend time in their busy
schedule to take healthy food by diet sandwich which is 100% nutrient, healthy. The prime
purpose is to generate profit by providing superb customer services. We aim to be leader in
providing quality food items that fit into a balanced diet. Our aim is to provide the hygienic
and delicious tastes of sandwich that the customers have never tasted before. We want to add
convenience in the lives of fast food lovers by providing them the most wonderful dining
experiences.

THE RESTAURANT INDUSTRY - REVIEW


Food service business is one of the largest industries in the country. This number has
been increasing for the past seven years. In the past five years the restaurant industry has out-
performed the national GNP by 40%. The reasons given by the Folkney Report (November
1994) are

1) lifestyle changes,
2) economic climate, and
3) Increase of product variety.

There are 600 new restaurants opening every month and over 200 more needed to keep pace
with increasing demand.

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TRENDS & STRATEGIC OPPORTUNITIES
The predicated growth trend is very positive both in short and long-term projections.
Folkney states that “as modern living creates more demands, people will be compelled to eat
more meals away from home”.

In 1988 The National Restaurant Association released the Foodservice Industry 2000 report
that forecasted how the industry might look in the year 2000. Some highlights from the panel's
findings:

• Consumers will spend a greater proportion of their food away from home.
• Independent operators and entrepreneurs will be the main source of new restaurant
concepts.
• Nutritional concerns will be critical at all types of foodservice operations, and food
flavors will be important.
• Environmental concerns will receive increased attention.

WHO EATS FAST FOOD

The food concept and product image will attract majority of the

• The student -- more and more young people have developed healthy eating habits.
Some also go through a "health food phase" while in college.
• The health conscious person of any age or sex -- this includes anyone on a restricted or
prescribed diet or those who have committed to a healthy diet.
• Curious and open-minded -- "if you try it, you will like it." Through marketing,
publicity, and word-of-mouth, people will seek out a new experience and learn that
nutritious food can be tasty, fun, convenient, and inexpensive.

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WHEN DO PEOPLE EAT FAST FOOD

 Lunch (44%)  Dinner (19%)


 Morning snack (40%)  Evening snack (14%)
 Afternoon snack (31%)  Breakfast (12%)

The average person (over the age of 12) eats at a fast-food restaurant for an average of 9.2
times monthly.

PROPOSED BUSINESS LEGAL STATUS

Although the legal status of business tends to play an important role in any setup, the
proposed fast food business is assumed to operate on a partnership of 5 members which may
extend in case of addition of new products that might add significant Business to the existing
setup.

INDUSTRY ANALYSIS

Although the restaurant industry is very competitive, the lifestyle changes created by
modern living continue to fuel its steady growth. More and more people have less time,
resources, and ability to cook for themselves. Trends are very important and we are tasking
interest to provide lighter, healthier foods at moderate to low prices.

The keys to success in achieving our goals are:


• Product quality. Not only great food but great service and a fun-entertaining
atmosphere.
• Managing finances to enable us to open new locations.
• Controlling costs.
• Focusing on themes that have customer appeal.
• Creation of spectacular design and layout at each facility.

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Critical Success Factors for the local sandwich shop could include:
• Establish and maintain an exclusive relationship with a baker to supply on a daily basis, 6
days per week, a range of speciality and exclusive breads baked according to proprietary
recipes

• Purchase an extensive range of high quality meats, cheeses, fruits & vegetables

• Recruit and train:


Friendly people with the right attitude to the customer (‘the customer is always right’)
Highly efficient, creative people who enjoy making the best sandwiches for customers

• Encourage innovative product suggestions from customers and staff

• Charge a premium price but one which, together with the product and the service, ensures
customer value-for-money

• Promote, make and serve fresh, exclusive, attractive, tasty, well-presented sandwiches
always.

OPERATIONS PLAN
Fast food is the term given to food that can be prepared and served very quickly. While
any meal with low preparation time can be considered to be fast food, typically the term refers
to food sold in a restaurant or store with fast preparation and served to the customer in a
packaged form for takeout take-away or can be consumed at the store or the restaurant.
The operational plan is an essential component to our business plan and it tells the
reviewer how we are going to get your product/service out to market. That is, how we are
going to get your product out of the production stage to the doorstep of you target customer.
Speaking about our outlet, we have three sections in total in our store, which will be catering to
different kinds of customers according to their taste and preferences.
We have positioned our products/store as value for money and quality fast food but at
the same time we are not serving our customers, we want our customers to help themselves
this strategy will also work as word of mouth promotion where the experienced customers will
tell new customers creating a unique interest in the minds of potential customers.

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PRODUCTION PROCESS
Preparing a Sandwich
Since it’s a fast food which can be prepared very quickly as half of the things used to
produce something is already ready or prepared now preparing a Sandwich will start with
having all the necessary vegetables on its place which means having our inventories on place,
then the process of making the food that’s the sandwich will start followed by the Finished
product that’s sandwich having Inventories On place Work in Progress Finished Product In
order to meet the demand of inventories which we will be having we will be using sum of the
production operation techniques which will see that we are making optimum utilization of
resources and minimum wastage.
Manufacturing Plan
Once an order is received, the associate behind the service counter will begin to
assemble the customers order based on the sales data which will be displayed on a monitor.
Each associate behind the service counter will be responsible for a certain aspect of the
assembly line such as; placing the necessary ingredient in the bread, adding the required
condiments, and making sure the meal is properly wrapped before delivery and set on a serving
container. The assembly line will have placards or assembly instructions showing how each
meal should look and what condiments need to be on the sandwich. This will ensure that each
sandwich is done the same and will maintain quality. There will also be an associate in the rear
of the kitchen who will supply the production line with more products.

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Products

Fried Chicken Burgers Sandwiches Salads Beverages

Production process flow

Raw Materials Cutting Mixing Filling Serving

MUMMIES SANDWICH has found something that allows us to improve quality and lower
costs.

1. Improved Quality
The benefits of a better tasting Sandwich should be fairly apparent. Unless of course
you prefer aged sandwich, the fresher sandwich is going to be higher quality if made fresh just
for you.

The less obvious benefit is the higher quality customer service that arises from the JIT
sandwich assembly. When “Mummies Sandwich” waits for you to order the sandwich, we do
a few things to improve customer service. This higher quality customer service is subject to our
ability to actually produce faster. Without this ability, “Mummies Sandwich” ordering costs
would be sky-high because the costs associated with ordering would be the loss of customers
tired of ordering fast food that really is not fast.

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Nutrition calculator

“Mummies Sandwich” serves a wide range of quality sandwich that can easily fit into
individual diet needs based on the principles of balance, variety and moderation. Our varied
menu and range of serving sizes make it easy to fit our food into a balanced diet and to create a
range of meal combinations that fall within recommended guidelines for calories, fat and other
nutrient

WE are also helping you learn more about our food by adding nutrition information on
some of our packaging. Some of our packaging now includes the “Mummies Sandwich”
Nutrition Chart. Our goal is to provide you with the information you need to assist you in
making sensible decisions about balance, variety and moderation in your diet.

2. Lower Costs
The holding costs for sandwich parts are fairly high because of its spoilage
costs. Instead of having a shelf life of months or weeks, the sandwich needs to be sold within
15 minutes or so. The holding costs go from roughly 20% per week to 100% per hour.

In terms of operating the business, it's as easy as establishing a working relationship


with a catering service to supply the sandwiches on a wholesale basis, while building a
customer base to purchase the lunch meals. Design a menu featuring all the sandwiches, salads
and other items available and distribute the menu to office buildings and factories. Customers
would simply place their lunch orders in the morning or the day before. Additionally, lunch
orders could be placed by way of fax, phone or e-mail. But we will be delivering our products
to our customers within a Geographical Area of first 5km (Home Delivery) from our Store if
customers bill exceeds Rs200/- and he need to pay 15% of the bill amount extra as delivery
charges which will be lowered as the bill amount increases in percent.

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INVENTORY MANAGEMENT SYSTEM

a) Just-In-Time (JIT) is an inventory strategy implemented to improve the return on


investment of a business by reducing in-process inventory and its associated carrying costs.
Now as a store of fast foods we are in instant need of vegetables and other grocery
requirements as and when needed or required. This we will come to know through our Chefs
such as the presence or absence of a part. Quick communication of the consumption of old
stock which triggers new stock to be ordered is key to JIT and inventory reduction. This saves
warehouse space and costs. In order to meet our requirements we will be having tie ups with
Vegetable Vendor and 1 Grocery store.

b) Economic Order Quantity (EOQ) is the level of inventory that minimizes the total
inventory holding costs and ordering costs. The framework used to determine this order
quantity is also known as Wilson EOQ Model. We will order on Daily basis with one order per
day and as per our requirements say for example in the morning we order we will see to it that
with that order our requirement is fulfilled of the day, this will reduce the transportation cost
for 1 more order or unnecessary order .

c) Supply Chain Management (SCM) is the management of a network of interconnected


businesses involved in the ultimate provision of product and service packages required by end
customers. we will be having tie ups with sum of the vendors of vegetables and grocery stores,
so that our needed requirements doesn’t get hampered as we will be following JIT and EOQ
methods to avoid unnecessary wastage of resources and money.

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IDENTIFYING THE LOCATION

For establishing fast food (sandwich) restaurants we have selected mainly three areas around
the Coimbatore. They are
1. Peelamedu (Near Hopes College)

2. RS Puram

3. Gandhipuram

PEELAMEDU (Near Hopes College):

In Coimbatore Peelamedu is one of the areas where large number of eduacational


Institutes is present. Hence majority of the residents in Peelamedu are student community. As
already mentioned earlier students are one of the main customers for sandwich restaurant.
Since students are very busy in going to the colleges during morning they prefer to take healthy
food in less time. For them Sandwich is the most suitable food to fulfill their desires. More
over them can get sandwiches any time.
Hopes College is present at centre of the educational institutes in Peelamedu. The
student population density is more around the hopes college when compared to other areas in
Peelamedu. Apart from the educational institutes there are many offices present around the
hopes college. Hence in addition to the student customers we can concentrate in office
employees too. Since Peelamedu is highly residential area home delivery will be very easy. The
transportation cost will also very less. For these reasons Peelamedu was selected to establish a
sandwich industry.

RS PURAM :

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RS Puram is one of the areas in Coimbatore where more educated people and more
health conscious people are present. For our sandwich restaurant the main target customers are
health conscious people and open minded people.
Since the cost for establishing sandwich restaurant is slightly expensive in RS Puram
the competitors are very less. Our operating strategy is to compensate the cost with the more
volume of customers. Apart from this life style is one of the factors which have a huge impact
on business. RS Puram people have a rich and modern life style when compared to others.
Hence the people in RS Puram prefer to take sandwiches as one of their major food in daily
life. With respect to supply chain RS Puram is very nearby to Gandhipuram which is the Main
bazaar for the city where we can purchase raw materials like vegetables, Bread etc. So the
transportation is cheap and easy. Hence based on the economical environment and life style of
the residents RS Puram was selected to establish our sandwich restaurant.

GANDHIPURAM :

Gandhipuram is the heart of Coimbatore city. The main shopping bazaar in Coimbatore
is present in Gandhipuram. Since it is a main bazaar the residents of Gandhipuram are very less
but the passers by are more. Our Target customers in Gandhipuram is mainly shoppers and
shop owners. Generally people prefer snacks during their shopping. If the snacks were healthy
and easily available (like sandwiches) they choose to take. So by promoting the advantages of
sandwiches we can get more customers in our restaurant. Regular income can be generated by
making agreement with shop owners for daily delivery. The transportation of raw materials will
also be very easy.

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APPLYING DESIGN PRINCIPLES TO LAYOUT
Space analysis for the following functional areas:
• Receiving • Final (Hot-food) preparation
• Storage • Employee locker room and toilet
• Office / counter • Service areas
• Pre-preparation • Ware washing

OPERATING FACILITIES AND EQUIPMENT TO RUN THE BUSINESS

1. Kitchen Equipment 2. Kitchen apparels


 Commercial Fryers  aprons
 Hot Food Storage  bandannas
 Steam Equipment  caps& hats
 Commercial Ovens  chef coats
 Wood Cabinet Carts  chef hats
 Work Tables  face masks
 Tissue rolls  finger guard
 Cutlery sets  kitchen gloves
 Freezers
 Generators
 Microwaves
 Waste bins

3. Cooking equipment  Restaurant Toasters

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 Sandwich Grills  Register rolls
 Sandwich Press  Sales book
4. Stationary  Tape products

How we will manage to serve best and fast to keep up to our customers expectations:-
• Use of paper products and plastic wraps keeps labor costs down: Pre-sliced cheese,
packs of jellies and ketchup, getting the customer to help them. A limited menu
restricted to items with a short preparation time would make fast service possible and
would also be useful in streamlining operations.
• Utilization of time-saving equipment: Microwave, post mix beverage dispensers etc.
• Utilization of labor-saving equipment: Ware washers, automatic potato peelers and
automatic coffee brewers.

Access to Raw Materials


 The “Assembly line” model is common in foodservice design:
 A salad/cold food preparation area with access to raw materials:
 Flow in the dish washing process

Access to Utensils and Equipment:


• Utensil drawer in each worktable, for each employee, or one drawer for each 4 linear feet of
worktable
• Overhead utensil racks (ceiling-hung) in hot-food and cold-food preparation areas & near
steam-jacketed kettles for paddles or wire whips
• Shelving under each worktable for larger utensils
• Wall-hung over shelf above each table
• Racks for mixer parts and bowls
• Large racks in bakery, hot-food preparation, and salad preparation areas for sheet pans,
baking pans, and other large utensils

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• Special storage racks for food processor blades and parts
• Large rack or special storage room for catering supplies
• Knife rack in each preparation area

Layout of our Sandwich Shop

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COMPETITIVE EDGE

Location: Location is critical to success. Our store is on Main Street or just off Main Street,
there by taking advantage of walk-by and drive by traffic. But we also need adequate parking
to make shopping at our store convenient for drivers.

Convenience: Customers are willing to pay a little bit more for good food and the convenience
of being able to get what they want without having to travel out of town. Our customers will
purchase our food because it is reliable and delicious.

High quality: Focusing on high quality food, we will draw customers from the competition, as
well as create a local market that has not existed before. If the prices are reasonable and the
food is good, we will have growth through repeat business.

COMPETITIVE STRATEGY
There are three major ways in which we will create an advantage over our competitors:

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1. Product identity, quality, and novelty
2. High employee motivation and good sales attitude
3. Innovative and aggressive service options

FOOD QUALITY ASSURANCE


The bedrock of all our socially responsible supply efforts is our commitment to
ensuring that all the foods and beverages we serve our customers are safe. We do business only
with suppliers that share this commitment and work with them to continuously monitor, test,
and track our ingredients. We have stringent standards and checks in place in critical areas
throughout the food supply chain—from "fork to farm."

Our Operations and Training manual for restaurant managers includes a whole chapter
on food safety, with requirements and guidance that cover all the critical control points at the
restaurant level—from supply and delivery through storage, preparation, and holding.

Food safety procedures are monitored by staff operations consultants, who regularly
visit our restaurants to advise managers on operations. The consultants also conduct periodic
restaurant operations reviews, which include assessments of food safety procedures. Managers
are expected to correct any irregularities identified.

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Systems & Controls
A big emphasis is being placed on extensive research into the quality and integrity of
our products. They will constantly be tested for our own high standards of freshness and purity.
Food costs and inventory control will be handled by our computer system and checked daily by
management.

How orders are taken

Similar to most fast food establishments’, orders will be taken on the right side of the
service counter where money will be exchanged and the customer will be issued a receipt
containing the order selection and a claim number. Cups will be dispensed so the customer can
select their desired drink while waiting for their individual orders to come up. When the order
is ready, the associate on the left side of the counter will call out the claim number for the
customer to pickup.

Packaging
Packaging design is a fundamental part of our top quality customer service. Many of
our menu offerings have unique packaging designs to provide insulation, help ensure food
safety, and make them convenient for carryout. This gives us many ongoing opportunities to
minimize the environmental impacts of our packaging and to provide industry leadership in
natural resource conservation.

Daily operations and production


The day-to-day operations of the restaurant from opening to close will be in
accordance to industry standards and norms stipulated. Our plan conveys to any reader that
management has a sound plan for operating the restaurant. Operational issues such as
scheduling, departmental job functions, ordering and receiving, menu production, service,
general safety procedures and maintenance are some of the matters which would be cautiously
catered to. We standardize our product and service by restricted menu items. To adopt “Ours-
is-better-than-theirs” strategy by using a combination of focus-differentiation strategy keyed to

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product quality. Sales and marketing efforts are focused on the individual customer basis, to
suit their requirements and taste, to develop the superiority perception in customer’s view.

Customer service
We plan to adhere to establishing service attitudes and policies for effective quality
functioning and service provision. All the customer complaints which would have to be
handled and how we will go about getting customer feedback such as surveys or through
mystery shoppers will all be a part of the process of adhering to quality standards.

Management controls
Operating a restaurant on a day-to-day basis requires established systems and controls.
Many seasoned restaurateurs have established systems to help them control cost and maintain
excellence. Unfortunately, though, some startup restaurateurs open their doors unprepared to
industry expert’s analysis, we plan to incorporate management controls, tasks and support
systems into our plan.
FINANCE PLAN
Finance department is responsible to arrange the cash inflows of the business. It also
identifies the sources from where the finances can obtain to run the business operations
smoothly.
Capitalization needs: The estimated capitalization needed to open the business is
approximately 30 lakhs and the planned sources for funding it are personal investments of
partners, bank loan and credit union.

Average Sale per Customer = Total Sales / Number of Customer transactions


This can be done by the year, month, week or day. The important thing is sales members need
a target to aim for and this is one of the most effective ways of doing this

Sales per Full time Team Member = Total Sales / Number of full time equivalent team
members.

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Break even analysis

Table 1: Income and expenditure statement

Year 1 Year 2 Year 3 Year 4 Year 5 Year 6


Sales 10000000 24000000 27300000 28765000 30098250 31603150
Advertising 30000 1300000 1365000 1400000 1500000 1575000
Telephones 30000 60000 75000 90000 95000 100000
Rent & 3770000 3770000 3770000 3800000 3900000 4000000
Outgoings
Water 13000 52000 52000 55000 60000 75000
Electricity 100000 260000 260000 265000 270000 275000
Wages 2820000 7800000 10000000 10000000 10500000 10750000
Postage 5000 5000 6000 7000 7000 9000
Insurance & 234000 234000 234000 234000 234000 234000
Workers
Depreciation 62500 250000 250000 300000 300000 325000
Gas 57000 75000 78000 85000 95000 100000
Fuel 19500 72000 75000 85000 95000 100000

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Purchases 1950000 7800000 8150000 8629500 9029450 9480900
Total 9091000 21678000 24315000 24950500 26085450 27023900
Expenses

EBT 909000 2322000 2985000 3814500 4012800 4579250


TAX @ 35% 318150 812700 1044750 1335075 1404480 1602737.5
EAT 590850 1509300 1940250 2479425 2608320 2976512.5

PVIF @ 15% 0.87 0.756 0.658 0.572 0.497 0.432


PV 514039.5 1141030.8 1276684.5 1418231.1 1296335.04 1285853.4

Table 2: Total Cash flow

Year 1 Year 2 Year 3 Year 4 Year 5 Year 6


EBDIT 971500 2572000 3235000 4114500 4312800 4904250
(-)Depreciation 62500 250000 250000 300000 300000 325000
EBT 909000 2322000 2985000 3814500 4012800 4579250
(-)TAX @ 35% 318150 812700 1044750 1335075 1404480 1602738
EAT 590850 1509300 1940250 2479425 2608320 2976513
(+)Depreciation 62500 250000 250000 300000 300000 325000
Cash flow 653350 1759300 2190250 2779425 2908320 3301513

NPV 4800968.186
Profitability index 2.600322729
Pay back period 37 months

Initial investment 3000000


Require rate of
return 15%

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MANAGEMENT REQUIRED TO RUN THE BUSINESS

1. Fast food manager


2. Quality assurance manager

Designation/type No
Owner 5
kitchen supervisor 2
shift supervisor 3
Cook 4
take away order taker 1
dish washer 2
Cleaner 1
guard(12hour) 1
Total 19

Cooks: Prepare food in a prompt, safe and clean manner to ensure complete customer
satisfaction.
V.P. Quality: Sets standards of quality to meet all state and federal health and safety
guidelines.
Quality Manager: To assist V.P. of quality in obtaining all state and federal health and safety
guidelines, as well as delegation of tasks to ensure these guidelines are being maintained.
Quality Supervisor: Oversees, and assists individual restaurant and its maintenance associates
to ensure the company, as well as state and federal health and safety guidelines are being
maintained or exceeded.

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Maintenance: Carries out all functions as assigned by quality manager or quality supervisor
with a constant regard for fellow associates, and customers’ well being.

MARKETING PLAN
A comprehensive business plan includes a sound marketing plan. Owner, investors and
bankers want to know you have a proactive plan to grow your business. You can’t rely on
instant popularity and simple word-of-mouth marketing just because some restaurants, but not
many, open their doors to instant success.
Objectives:
• Shall deliver what is promised, promptly
• Shall adapt to the changing trends and deliver the best accordingly
• Shall strive to maintain harmonious relationship with customers & suppliers
Goals:
• Create Awareness through intensive marketing
• Attract people and impart the experience
• Break even by the third year of establishment
Brand name: Mummies Sandwich We value your health
USP
“Diet sandwiches” is our USP. We care for the calorie that our sandwiches add to your
health. We give sandwiches that will not make you sluggish in the morning and that can kill
your hunger during the noon, will give you a light feel for your dinner. We are here to break up
the common perception that fast food destroys your health. We value your health than
anything else.
Service differentiation
We are providing the customers with diet sandwich so it maintains their health. We will
be providing fast food in area of 5km. from our fast food hub. This is a unique positioning
were in the customer will perceive us different from other fast food outlets.
Segmentation

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For any business it needs to identify the segment they are going to segment the
population. We segment people between age group who are so conscious about their health.
We here by segment our customers into elite (who are youngsters between age 20-30) and
premium (people between age group 30-45).
Segmentation helps to cater each individual segment that has commonality.

Targeting
We cater mainly to these two segments that will take care of our sales. Once we are
done with our segmentation we are in to how we will target our segment. Unlike a common
segment where you have wide range of population with different needs, segmentation helps
better in targeting our segment. You have a population with a commonality which you can tap.
We focus our two segments so that they feel their needs are satisfied to the fullest possible.
Positioning
Now the biggest challenge in front of us is how we are going to position our products in
front of our segments. To our elite segment we would like to position our sandwiches as tasty,
trendy, with more varieties. We make them feel that we make them trendy, youthful with the
fast foods but with concern for their health.
Once we could position ourselves to our elite customers here comes our premium
customers. Here lies our greatest challenge and also opportunity. They are the customers who
we are looking for. They are the ones who are really health conscious but need our sandwiches
to cope with their fast moving schedules. To them we are going to position our sandwich as a
“Sandwich of their money, health and time”.

Marketing mix

Product
Our main product is sandwich. We are specializing in producing sandwiches that are
not going to affect your health. We will have customization that is our customers will get their
choice of taste. We use product differentiation strategy were we differentiate our product we
make the customer to feel that we are not offering them the ordinary sandwiches that everyone
offers.

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Price
We are going to use cost plus pricing strategy. Since we are going to differentiate our
product from the others we are going have this strategy. Customers will not feel the difference
in our price even if it is high as it appears to be a different one.

Promotion
The foremost activity and most important among the marketing mix is promotion. We
need to create the awareness among the people about our sandwiches. Or else it will be
considering as yet another sandwich in the market that has evolved to add fuel to existing
health problems. It is our campaign that is going to bring out the innovation that we have
brought in sandwich. One our advertisement campaign succeeds sure our sandwich will stand
on its own. We would like to go for food festivals, sponsoring events in colleges, through Fm
and hoardings.
Place
This is where we are one step ahead of our competitors. We see to that we are nearer to
our customers. In Coimbatore our outlets are in three places. 1) Gandhipuram 2) Peelamedu 3)
R s puram.

LONG-TERM DEVELOPMENT GOALS

DIET SANDWICH is an innovative concept that targets a new, growing market. We assume
that the market will respond, and grow quickly in the next 5 years. Our goals are to create a
reputation of quality, consistency and security (safety of food) that will make us the leader of a
new style of dining.

Strategies: Our marketing efforts will be concentrated on take-out and delivery, the areas of
most promising growth. As the market changes, new products may be added to maintain sales.

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Milestones: After the restaurant opens, we will keep a close eye on sales and profit. If we are
on target at the end of year 1, we will look to expand it.

Risk evaluation: With any new venture, there is risk involved. The success of our project
hinges on the strength and acceptance of a fairly new market. After year 1, we expect some
competition in the form of other independent units. Chain competition will be much later.

REFERENCE:
Secrets of small business success Newell M (1985)
Retail plan of a fast food Business by Abdul Jamil Sharify
www.fundinguniverse.com/sample-business-plans
www.score.org
www.sandwichpanel.com
www.virtualrestaraunt.com
http://www.interstellar-solutions.co.uk/business-planning.php

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