Business Plan

Restaurant
Arnav Soni 1RV10EC021
Avinash Kumar 1RV10EC025
Anvay G Pandit 1RV10EC019
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 in not under-financed.
• We have also determined the traditional and non-
traditional risk associated with failure of the
restaurant.
Objectives
• Keeping food costs at less than 35% of revenue.
• Promoting and expanding the restaurant concept
as unique restaurant.
• Expanding our marketing and advertising in
Bangalore to increase our customer base.
• Customer Satisfaction.
• To create a Healthy and safe Environment.
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.
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 .
Key to Success:
• Unique, Innovative & Contemporary
• Product Quality
• Employee Retention Focus
• Cost Control Focus
• The Menu will Target to varied Peoples.
Company Summary
• The Interior Design
• The Restaurant will Feature two venues:
• One will be in the restaurant mainly for dining
purpose and Family.
• Other will be Outdoor for the Customer who wants
something not so heavy like lunch and dinner.
• Lounge( for waiting) and Bar Facilities will be
provided.
• Bean Bags will be provided in Lounge.
Company Summary
• The Menu:
• Our Restaurant is focused on serving the need of the
people of the Bangalore.
• 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.
Company Start-up
• A space has to be rented of in an appropriate
location .
• 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.
Locations and
Operations
• Banshankari Stage III will be
strategically suitable because of the
following reasons:
• In front of Pesit College Bangalore.
• It also have coaching institutes and
computer café.
• It doesn’t have even a single
restaurant near a km area who
provides our cuisine.
Operation Criteria:
• The restaurant will be located in Banshankari ,Bangalore.The
restaurant will service lunch,dinner and after-hours dining during
the week and weekends.
• Buffet will be Provided in lunch and dinner:
• 499 INR-for Veg.
• 649INR –for Non Veg.
• Mid-Night Buffet Will be available in Weekends upto 12 am-2 am.
• 415 INR-for veg.
• 499INR-for Non veg.
• Service will be during the following hours:
• Lunch-01pm-4pm
• Dinner-7pm-11pm
• Breakfast-8am-12pm
• Evening Snacks-4pm-7pm
• Free Home delivery will be available on the order of more than Rs
300.
Within 3 kms from Hotel.
The Menu:
• We will provide the following cuisine:
1) Salads
2) Deserts
3) Drinks(soft+hard)
4) Exclusive North Indian Speciality + Some dishes
of Chinese and South Indian,Italian,Thai Food,
Sea food, Continental.
Market Analysis
• My business is based on a preconceived idea We
will take the help of secondary data available
• Today in India the trend of specialty restaurants is
increasing
• Dining Experience
• Reasonable Experience
 Market Segmentation
• Restaurant and Lounge intends to cater to a wide
customer base. We Want everyone to feel
welcome and entertained. We have defined the
following groups as target segments that
contribute to our growth projections:
• Youths and Teenagers
• Families
• The peoples will generally fall in between 15 to 50.
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.
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.
 Marketing strategy
• Marketing strategy will be to promote our
eclectic food, superior service, and exciting
concepts to draw in the local repeat
customers. Marketing initiatives will
concentrate on the following:
• Building and signage(Signage is any kind of
visual graphics created to display information
to a particular audience).
• Customer service
• Advertising and promotion
Marketing program

• Media marketing:-
• Billboard advertisement.
• Distribution of pamphlets.
• Advertisement in local newspaper.
• Advertorial on local cable channel.
• Sponsorship in the schools but not far than 1km.
• Banners and small posters in the sectors.
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 owners
• Evaluating food choices for popularity
Management summary

• Owner(restaurant manager)
• Operations manager.
• Finance manager.
• Marketing manager.
• Supply manager.
• Legal advisor.
• Chartered accountant.
• Inventory manager.
• Cashier cum receptionist.
Personnel plan:

• I believe the personnel plan is 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.
Kitchen:

• A North/South Indian chef with considerable

experience in different restaurants-(2).
• Cooks that work directly with chef(2).
• Prepare cooks/dishwasher(2).
• People cleaning the restaurant(2).
• Waiters.
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
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
Future Scope:
• Restaurant will be build with the consideration of
its expansion ,as the Profits Built up ,it will be
branched out.
• After its Presence in many states across India,the
objectives will be revised in consideration of
converting it into a Hotel chain.
Publicity:

Discount Coupons will be available

on the Following Websites.
Competitive Edge:
• Online Orders will be taken on the Web-site.