Professional Documents
Culture Documents
First of all I would like to show my heartiest gratitude to the Almighty God who makes us
able to successful compilation of this Business Plan. Then my gratitude goes to
Dr Holger Briel, Our honorable supervisor and lecturer in College of Tourism and Hotel
Management, who always supported us to make this Business Plan appropriately and those
friends who gave me essential information to make this Business Plan.
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List of Contents:
Chapter Topic Headings Page no.
… Executive summary 3
1 Industry Analysis 4
2 Management Discussion 5
3 Location and area Analysis 5
4 Target market 7
5 Customer profile 8
6 SWOT Analysis 9
7 Local market and Competition analysis 10
8 Competitors 10
9 Market segments-growth and size 11
10 Customer benefits 11
11 Marketing Mix Strategies 13
12 Staffing 15
13 Service Style and Food Concept 17
14 Suppliers 18
15 Premises 18
16 Administration 20
17 Legalities 20
18 Risk evaluation and Insurance 21
19 Finance and Start-up-Expenses 22
20 Personal & Business Goal/Objectives 23
21 Conclusion 24
… Important Assumptions (1-10) 24-33
… Bibliography 34
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Executive summary:
This Business plan has played an important role regarding to the commencement of “Nice
time Restaurant”, a casual Bangladeshi cuisine restaurant. The proposed business plan
subsequent growth of the themed Bangladeshi Restaurant in Khulna, one of big city in
Bangladesh and Located in shibbari. The 120 seat restaurant will offer A la Carte meat, fish
and vegetarian-based menu for breakfast, lunch and dinner. The owners of the business build
up his assurance of the viability of the business built upon the secondary research data,
restructuring of the population. The concept is to supply authentic Bangladeshi food in the
exotic environment. Providing cultural experience for the locals and maintaining the interest
to the Bangladeshi Cuisine among foreigners. Opinion of the owner supports the current
publications that the growing high class & middle class population seek quite different food
service experience, rather than that is currently offered. The highly priced upscale themed
restaurant rarely patronized by the middle class families and business people, mainly due to
the prohibitive pricing. Our purpose is to tap this target markets through carefully designed
marketing and sales program, current and future market analysis, staff training and
positioning of the business. Emphasis is to be made on the creating cultural, rather than
purely food experience through bringing to play various artifacts of the Bangladeshi culture.
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The main aim of this restaurant is to attract the business people around Newmarket as well
the business passers-by. For breakfast, different kinds of bread will be offered as well as
varieties of pulses, meat vegetables because these can be made quickly and served. The
targeted markets for the breakfast are heavy vehicle owner, whole seller, shopkeepers, local
For the lunch, we will attract official staffs (university & college students) as well as teacher,
local businessmen and businessmen passing through Gulshan who come from different places
like shonadanga, boira, shatkhira, mongla, jessore, and bagherhat and so on. The best way to
attract these types of businessmen is to keep the good relation with local businessmen. The
average spend during the lunch is predicted is 200 taka and 220 taka or €5 in the dinner. To
get the good value of money of customer, background music and excellent environment,
quality of service and food will be provided in order to reach customer expectation
During the initial stage of the business the primary objectives is to furnish the property, to
In the long run we are to establish ourselves as the leaders in the local restaurant market with
a loyal clientele base, solid reputation and qualified employees, with opening and
1. Industry Analysis: While talking about food, people of Bangladesh usually perceive spicy
one, our primitive people were very much concern about spices in the food to make it more
delicious, and still People of Bangladesh are very fond of delicious and luxuriousness of
food. However, Italian, Spanish, Greek foods are not well liked through our people. Chinese
foods are accepted, but not much popular, because local people like to have spicy foods.
In the year 2012, a survey has estimated that there were 250 outstanding restaurants including
small tea stalls in Khulna city corporation area, but in the New market and university area
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only 34 restaurant including Chinese and small tea stalls. 200 - 220 taka per cover is
reasonable price for middle and higher-class people. They are not willing to spend more than
But there are some restaurants provide Unfriendly, untidy services as a result they have failed
to meet customer satisfaction, and they just make profit because people are bound to eat there
lack of alternative restaurants. However, these restaurants never get the family customer
because of their quality of food, service and price. Customers go far away with family in Nice
time Restaurant in Shibbari to get the good food quality, friendly service, clean environment
2. Management Discussion:
The initial management team depends on the founders themselves, with little back-up. As we
grow, we will take on additional help in certain key areas. Part of our basic philosophy will
be to run our executive management "lean and mean." We will not add additional overhead
until absolutely necessary. This will mean that the initial staff support team will have to
"wear many hats," so to speak. By doing this, we will keep our overhead as low as possible,
allowing us to adequately staff our restaurants. At present time, Rajib is the sole individual
firmly committed to the Rajib’s “Nice time” concept. Others, who have helped on the
development of this business plan, have expressed a desire to join in this venture at the
appropriate time. No shortage of qualified staff or management from local labor pools in each
market area is expected. One of our key principles in site selection is the availability of staff
Management details:
RAJIBUL HASAN
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Telephone 008801711668634,008801914617475
Educational Background:
Working Experience:
Computer Skills:
The location of this restaurant is in a main point of Khulna city. The name of the place is
Shibbai where most of the business complex, government, non-government offices, schools,
college, university, residential hostels and many tourist attractions are in touch.
One of the greatest advantages of this location is a long transportation route with other four
districts and connected by this place and the middle transit point is in Mongla shipyard.
The largest shopping complex (new market), whole sell market (fultola), Aziz road which is
another shopping mall, Balaka & cineplus two famous cinema halls are also located in this
area and only five minutes walking distance from the Restaurant. All the foodservice is
privately owned except government hospitals, government hostels for students. However,
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most of the restaurants in daulotpur area are profitable and quality of customers is excellent.
There are many government offices, non government offices, travel agencies, exclusive
residential area, also the a govt. university in the country KUET (Khulna University of
Engineering Technology), Khulna medical college, near about another 12 well known
government and private college and university around 3 Km in Shibbari. Just across the main
road largest shopping complex of Bangladesh named Zia Shopping Mall, Khulna New
Market, Aziz Market (whole sell garments, clothing, jewelries), also few cinema halls around
the Shibbari. Just behind this area there are many foreign embassies, shopping complex such
as Poleis Bazaar, Esan Plaza, T.N.T (National Tale Communication) National Museum, Press
conference center. In this place, Crime rate is lowest comparing to other cities or towns
because it is between police station and Khulna Metropolitan police check post.
There are about 15,000 people living surrounding the Shibbari area. Majority person of this
Officially they work from 9 am until 5 pm and the business people until 10pm. The Average
Government official around TK.40,000 (€450). But business people incomes are not bound.
They get break during the working hours. Among the employees, most of them have their
lunch break in the restaurant depending on their demand and income. Few of them have their
own transportation system. They usually come in the office in Bus, taxi or baby taxi or
rickshah.
4. Target market:
There are about 15,000 people living surrounding the Shibbari area. The restaurant’s target
market will be middle class and higher-class people as well as students. This level of people
cannot go everywhere. They want some quality food and good environment even though the
price will be bit higher. They do not like to be congested. They want good environment so
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that they can pass their time comfortably and enjoy their time and for this reason, they isolate
place to eliminate hunger and want to feel comfortable. Nice time restaurant will attract
officials at breakfast, lunch, businessmen, and family members at dinner. We want to attract
5. Customer profile
5.1 Business people: Majority person of this people is government officials, businessman,
non- government employees and students. Officially they work from 9 am until 5 pm and the
business people until 10pm. The Average income of Government official is 30,000 - 35,000
Tk (€350-400) in month and non-Government official around TK. 40,000 (€450). But
business people incomes are not bound. They get break during the working hours. Among the
employees, most of them have their lunch break in the restaurant depending on their demand
and income. Few of them have their own transportation system. They usually come in the
5.2 Students: There are so many college and university near by, students stay in hostels.
Generally the hostel foods are not enjoyable so once in a while they would want to come to
the restaurant to enjoy a good meal. There will be special students prices, which would attract
5.3 Families: The restaurant will attract families with child that want to spend quality time
together. For families with child we have some extra facility about child, also we have
6. SWOT Analysis:
6.1 Strengths:
Nice time has the vast demandable food items, location and specific customer.
Nice Time is central part of the capital so resources are easy to arrange.
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Advertise to the different media before opening and even after opening as well.
We can change direction quickly if we find that our marketing is not working.
6.2 Weaknesses:
6.3 Opportunities:
If the business goes well I do not have to spend a lot of money for advertising.
6.4 Threats:
During hartal (strike) period, it has to remain close. If not there is possibility to be
damaged.
people that started from liberation war. Once it was demand but now political party’s
violence.
It has two types of affect good or bad. For business it’s always worse.
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Before deciding to locate our business in Dhanmondi, the owner studied local competition
strength and weakness to determine the viability of a new addition to the local market. We
contracted the local chamber of the commerce and the local restaurant association to identify
the possible competition we could face. There are few restaurants in this area, which offer
food and service but not same quality like Midnight Sun Restaurant. So competition already
exists, we forecast that it might higher and higher after two or three years of business
existence. The owner expects that the competition will primarily concentrate more likely in
the themed and fast food end of the market. In my opinion, there are following ways to secure
Improvement of their product and upgrading the quality of the food and service we offer.
Create loyal and repeat customer through our first year of operation.
Get involved with the employees in order to keep them satisfied and get good service. All
8. Competitors:
Strength- Good position not very crowded area. Quality food as well as quality customer well
trained staff, nice design, place for social events and gatherings.
Weaknesses- very often they change their chef, so the quality of food and speed of its
Strength: very strong promotion with the help of local business people. Good quality of food.
Weaknesses: all the young people gather there, always crowded so family people, couple, and
Boisakhi Restaurant
Strength: providing banquet for local companies in the national setting, quick service attracts
foreigner.
Weaknesses: food is only meat and fish based and definitely not suitable for vegetarians.
Restaurant heaven
Strength: Wide selection of fish dishes, they have good reputation about food and service.
Weaknesses: unexpectedly low standers of cleaning ness, rude and unfriendly staffs.
It has been seen that in Shibbari area the number of young business man are increasing very
fast and these young business man have tendency to spend more than adult businessman.
These types of customer prefer well decorated, good food quality as well service. It has been
noticed that many improvements have been done in last 5 years. But high quality of
restaurant has not been built yet like Nice Time what the owner intending to open. Noticing
current situation of Shibbari, we assume that there is need of high quality restaurant what we
10.1 Breakfast:
1. The owner will offer different kinds of bread like Nan bread, rolls bread, ordinary
2. The owner will offer meat based curry to eat with bread, Lentil with vegetables,
Moglai, offer all the seasonal vegetables as well as fried eggs and so on.
10.2 Lunch-time:
1. The owner will offer Singhara, somocha, parata for the budget-limited people & for
students who do not have much money to spend also special package for student
lunch.
2. The owner will offer verity of Starter, fresh vegetables and so on.
3. The owner will offer seasonal fish like hilsha, katla, koi.shing, magur, sarpoti, pangas,
4. The owner will offer Varity of meats, steaks, grill and so on.
1. The owner will offer variety collection of starter, salads, and vegetables and so on.
2. The owner will offer seasonal fish, different meat like chicken, beef, mutton and
3. The owner will provide two separate menus of meat based and vegetables based for
4. Our average spend is forecasted 190 taka excluding soft drink, water and so on.
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Our strategy is based on serving our niche markets well. The seniors, baby-boomers, families
with young children, blue collar workers, middle income individuals, and most of mid-
Bangladesh can all enjoy the dining experience at “Nice Time Restaurant”
11.1 Product:
The menu: The menu will be the special selling tool. Background logo, special
deigned computerized typed in the two languages: Bangla and English it will be attached to
the covers using the clippers. A verity of starters will be offered. The main course will be
divided into vegetarian, fish and meat selection. Popular dished will be included as well as
some exceptional dishes French fries, jacket potatoes, grill fish and fried chicken. Very small
amount of salad will be served with the main dishes with no extra charge. Fast food and
snacks will be offered which no restaurant offers yet in this area. During the breakfast time,
limited items of food will be served. At lunch and dinner, varieties of food will be offered.
Decoration – White and cream will be used in the restaurant decoration, logo, on the
menu and leaflets. Green is very popular color in this area and will give a sophisticated
Environment– Well designed and colorful patterns, waiting staff wearing the nice &
tidy national outfit with the logo of Midnight Sun, gold fish & turtle in the aquarium,
altogether we thought that creating an exotic atmosphere. Very slow music will be played in
the breakfast time. At lunch and dinner during the busy time, fast English songs will be
played which is very popular in Bangladesh especially in Shibbari area. During the slow
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period slow English music or Bengali, music will be played which could give a nice
atmosphere to the customer. We are viewing the environment; we are going to create as
having the same weight of importance of food. Special cabin will provide for
women/couple/family that will be really quiet and calm place and will be non-smoking zone.
11.2 Price:
Based on current market research the owner has found that there is a gap in that area for a
restaurant for high middle class people. Selling price for the average 15-40% food cost based.
Starter TK 40
Vegetables 25
This price equal or 2% more than our competitors, customers average spend, located within
the range of 5 kilometer. It is assumed that the price structure in he second case reflect higher
expense, capital and revenue expenditure, from another side price can not be less if the target
market is upper/middle scale, with the food and service of the adequately higher quality.
Special student menu (also takeaway) will be cheap than average price.
N.B. Due to the religious and government restriction, we are unable to offer any alcoholic
11.3 Promotion:
“circulation is precede”. In the starting the expense for this advertising is Tk40,000 which
will include advertising in the TV media, news papers, Trade Magazines also leaflet services
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through the local communities, apart from this the owner has an extra monthly expense on
Pre-opening: The owner have decide to make a trial opening to introduce the product
to his friends, and relatives, it will be one or two weeks, during that period staff will have
opportunities to have final job training, also owner have chance to know about weakness and
strength.
Opening party: To introduce the restaurant local union members, union chairman,
local companies, suppliers, tourist agencies, and TV media’s staffs will be invited. We will
also invite our neighbors for public relation purpose as well as the potential customers. Hand
bills, posters, press release will be distributed to the local shops, offices, schools.
Special promotion: The leaflets, bearing the information about the restaurant,
collateral materials with the restaurant logo: pen, calendars, and key rings, note pads are to
distribute. The promotional message can be displayed on the buses, taxies, and cars’,
Special menu will be providing according to season. One meal will be giving free for every
15 meals for a group or complimentary birth day cakes for celebration parties. Special type of
food will be offering during different occasion such as Eidul-fitar, Ramadan, Pohela boisakh
(Bangla New Year) and so on. In addition, another special package will be offered for the
In-house promotion: Sometime, the owner will give some attractive gifts to the
customers such as logo’s pen, key rings, sometimes soft drinks and dishes “on the house”.
Distribution of business card: The restaurant business card will be English presented
in appealing format distributed to the, local business people, government offices, foreign
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embassies & foreign company employees also business cards will be places on the table in
the holder.
Publicity and public relation: Different associations, schools and colleges, trade
magazines are made in each year, giving complimentary lunch or dinned to the director, head
of the department and his few colleagues, our name and product can be placed in the
magazines. Also many journalists and representatives from media, newspapers, and
magazines will be invited and given complementary to them. They will publish their writings
Name of the restaurant: The name of the restaurant will be most efficient
promotional tools. Simple meanings of the restaurant name “Nice Time” means special
11.4 Place:
Shibbari is the central Point Khulna City. Almost all local people are businessmen. Many
people come from different city work here and stay. About 1 kilometers far is largest bus
terminal and about all biggest university campus and hotel near by, government offices, also
most of the biggest shopping complex around the Shibbari area. This is one of the important
business places for Khulna city. Most of the local people are businessmen generation by
generation. They do not have enough light of education. The restaurants already exist in that
area attracts all levels of customer, which has bad impression on quality customer. For the
quality customer there is a need for a restaurant, which will meet the customer expectation.
12. Staffing:
The owner of the planned restaurant will actively involved in every section of the business,
he will do his best to run the restaurant and he will take every necessary step in order to be
the staff, cashiering, even he will hold the managerial position. The owner will need a
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professional chef who will be selected through circular or personal contact. Analyses of the
competitive wages policies; estimated wages for selected chef will be 17,000 taka. One cook,
two assistant cook, one restaurant manager, restaurant captain, and five regular waiters also
The selected staff has to be at least college passed and has to have personal technical skill
such as make the acquaintance of the customer, serve them in very polite way, wearing clean
cloths and smiling face. Previous experience will be given priority. Every staff will be
friendly with customer even with the other colleagues so that good environment can be
created and every body can enjoy not any personal conflict with each other. Employee costs
Our service style will either be fast-food, which offers food types that range from burgers,
fries, soups and sandwiches; mid-scale, which has full course meals at value prices; or
upscale, offering full service meals with high-class ambiance and, in turn, higher prices.
After narrowing our establishment to one of these three options, we can narrow our style of
food choices. Is there a particular type of cuisine that we see our self serving? Do we prefer
pizza or soup? Sandwiches or Chinese? Choosing our food concept goes hand-in-hand with
USP (Our unique selling proposition): Observing all the other restaurants service
and food quality we came approach to a new idea of our unique selling, which is hot dish
(main course) that will serve in an extra ordinary manner. For example, the dishes will be
kept hot constantly on the customer table by using small stove while they will be having their
meals. In addition, this process is using only few hospitality outlets through the world. The
second process is flambé service according to the demand; usually this flambé service is not
We are expecting that people will choose our restaurant that deserves the finest products that
we can provide. At the fairest charge possible, this can be accomplished by pricing our
services competitively and by providing a friendly, well trained of staff of professional who
will perform their job correctly. Since we personally motivate our employee and trained by
good example, apart from this our interior decoration, ambience, safety and cleanliness may
Another aspect that will make our restaurant unique will be the special price that will be
offered to students, which will be very attractive to them. Students will have to show their
14. Suppliers:
The owner have chosen the following suppliers, depending on their ability to supply the
fresh product at the competitive prices in time and most of them are well know, good
All sales are to be cash basis .On the other side; we apply for credit facilities, as far as the
payments to our suppliers are concerned. As the business is establishing so the suppliers
accept, 35% on cash and 65% on credit. We hope that in the second year we win the trust of
15. Premises:
The owner plans on location his business in the mega city Dhaka. The owner prefers to
purchase the premises rather than lease or rent. Location is suitability for customer parking
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facilities will be taken from the close by petrol station. Still some parking facilities will be
kept behind the restaurant. Almost all of the customers are walk by. It is located walk able
The entrance is clearly visible from the all markets, high way. Adequate floor space is given.
The owner estimated current space requirements for the 120-seat restaurant: four main areas
are as follows:
Food preparation
Storage
Dining 50 1000
Storage 10 180
Staff WC’s 5 90
Design and décor – The best shape is rectangular. Floor, walls, tiled works will be attractive
exterior, interior and desirable to customer. Flooring would be tiled, wooden restaurant’s
Gas, electricity, water, drainage, sewage, WC’S ventilation, water heating and cooling system
need the number and kinds of fixtures and equipments required for the proper performance of
the restaurant.
16. Administration:
The owner of the business will settle the payment to its suppliers 35% in cash and rest 65%
will be paid by the credit after two month. The invoice should send to the owner 3 days
before the goods supply. All the transaction will be recorded in a journal daily based and at
the end of the month it will transfer to the loss and profit accounts. The owner will be
responsible for accounts and finance and the business year will bring to the end in month
December.
17. Legalities:
In accordance with the business law of the Bangladesh, the certificate, registering name of the
business must take from the local city corporation. We have to pay 50,000 taka or €500 to get
This business will govern by the owner (proprietorship), since it is a small business and profit
is expected to be fairly enough for one, and the capital of the business is limited as well. As a
The trading name of this business will be given “Nice Time” restaurant. A survey by the
owner through the country has found that there is no restaurant and other hospitality outlets
Besides, the business required operational permits from the fire-brigade control inspection,
Sanitation inspection, and has to be registered as a legal entity with Water, Gas and
Electricity Authorities.
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The demanded Tax by the government on income can be acquired from the provision of the
Khulna Income Tax Ordinance. For VAT the business has to be registered by the local
government.
Trade license
Sign Permit
HACCP certificate
Country Permit
Our business has evaluated different risks. Suppose bankruptcy, if business fall in to loss and
not be able the settle the loan. To avoid this risk, business has ability to grants more loan
from bank showing other assets. The critical risks facing this business, and contingencies to
deal with them, are: Lack of work- to be covered by a renewed and ongoing focus on
The owner discussed with one insurance company agent that the annual cost of our business
insurance coverage would be 25,000 taka for the first operating year 30,000 taka for second
year and 45,000 taka for third year. In addition to insurance coverage, the owner will take
The owner has determined that the amount of capital needed to launch business effectively
and realistically. The source of capital need to start the business will come totally 18,000,000
taka or €200,000. 20% of the capital provided by the student Government loan by the 10% on
interest rate. Its objective is to encourage the development of private entrepreneurship. They
provide funds in order to develop the economy of the country promote self-employment and
reduce unemployment. 40% of the capital is provided from the owner’s private sources or
savings and remaining 40% coming from the public sources. As agreement and proof the
owner land as security if the owner will unable to run the business or go bankruptcy.
Sales – Nice Time is basing its projected sales on the assumption that the first unit
will open on July 1, 2014. We have projected sales on the low side using €2.5 million Euros
per year per restaurant. We did not factor in any sales growth for subsequent years.
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Cost of Goods Sold - The cost of goods sold was determined by taking actual Profit
and Loss statements from various restaurant concepts and then using our pricing structure and
Management Payroll - Figures are based upon the use of five managers per unit at
our maximum bonus and salary levels. If we use four managers per restaurant, this will lower
our payroll.
Fixed and Variable Expenses - The various fixed and variable expenses were
Marketing Fees - These funds will be used for the production of various marketing
materials.
projected levels. If we are running significantly ahead of our sales projections, then these
Management Fees - We will use these dollars for accounting and payroll services of
our firm. As we grow in size, this cost burden will shrink per store due to efficiencies in
volume.
Personal Goals: One of the reasons for the owner going into this business is
to be self-employed. To successfully run and establish this business displays the abilities he
Business Goals: The short term goals would be to pay back all the loans
procured with interest. Long-term goals include business to become an exclusive restaurant
among entire restaurant of Khulna city by providing higher quality of service, delicious
foods, which will meet the basic demand of its prospective guests for their satisfaction.
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A future goal of the restaurant would be to expand and increase the size of the restaurant. In
the long run we are to establish ourselves as the leaders in the local restaurant market with a
loyal clientele base, solid reputation and qualified employees, with opening and successfully
21. Conclusion:
This business plan will be using as a working tool for the successful operation of the “Nice
Time Restaurant”. The location and area analysis, target market analysis, SWOT and local
marker & competitor analysis all suggest that the restaurant will be popular and successful.
The owner understands that in the expectations, due to circumstances beyond control,
customer needs and preferences will change. Our dedication is to run the business according
to business plan we made what would work as a working tool. We will change our strategy
according to trends in the hospitality industry in Daulatpur area. To acquire our objectives we
will be looking at our sales, production, personnel, inventory, customer profile and demand,
Important Assumptions
Assumption no: 1. List of equipment:
1 Dish washing machine
2 Refrigerators
2 gas Chula/stoves
1 grill stove
1 deep fryer
1 boiler
1 microwave
25 tables
130 chairs
All the items will be chosen depending on their quality, price and guarantee given by the
company/seller.
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Variable Costs:
Break-even Analysis
Monthly Units Break-even €107,000
Monthly Revenue Break-even €107,000
Assumptions …
Average Per-Unit Revenue €1.00
Average Per-Unit Variable Cost €0.60
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€50,000
€40,000
€30,000
€20,000
€10,000
€0
€10,000
€20,000
€30,000
€40,000
€50,000
€0 €40,000 €80,000 €120,000 €200,000
282,000
8,000,000
X 100 = 3.53%
Gross profit
X 100
Sales
2260030
X 100 = 65.02%
3475875
292,030
X 100 = 8.40%
3475875
Asset turnover
Sales
350,000
180,000
= 1.95
Current ratio
Current assets
Current Liabilities
275,000
125,000
= 2.2:1
Assumption no: 4
Sales Forecast for first operating year (August- July) 2014
Month No. of covers No. of days Average cost Total sales
of each covers (Taka)
(Taka)
August 30 31 210 144150
September 60 30 210 232500
October 75 31 210 336350
November 85 30 210 325500
December 70 31 210 336350
January 120 30 210 372000
February 75 28 210 282100
March 80 31 210 288300
April 85 30 210 302250
May 95 31 210 288300
June 90 30 210 255750
July 100 31 210 312325
Capacity of the restaurant: 120 covers.
Assumption no: 5
Assumption no: 6
Projected Balance Sheet:
Current Assets 2013 2014 2015
Cash €373,521 €1,273,550 €2,936,268
Inventory €91,875 €259,788 €502,781
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€1,851,212
Net worth €2,444,919 €3,621,090
Assumption no: 7
As a reference when the owner made a Restaurant industry analysis, find out that a survey
has done by Khulna City Corporation in 2012, there are 250 restaurants, chine’s restaurant in
Dhaka city including small tea stall. But in Dhanmondi, New market and university are only
200 including tea stall.
Category Number
High class Restaurant 15
Middle class Restaurant 36
Small Restaurant 37
Chinese Restaurant 28
Small Snacks 25
Tea stall 59
Total 200
Source: City Corporation data statistic 2012 & friend survey from Brojolal University.
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Assumption no: 8
Estimated wages & Salaries per month for “Nice Time” restaurant employee included the
General Manager (the owner).
Assumption no: 9
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Managing Director
Rajibul hasan
Personal
Secretary
Sales Purchasing
controller Controller
Supervisor
1
Supervisor
2
Chef 1
The Menu
Name Price
VEGETABLE 40
Dall 20
SOBZI 20
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ROLLS Price
Chicken/beef/mutton rolls 15
Vegetables spring rolls
RICE 35
Boiled Rice
Vegetable Fried Rice
Chicken Fried Rice
Fort Special Fried Rice
Chicken Suchlike with Rice
Briany Price
Chicken/Beef/mutton 85
Prawn/ King prawn/Vegetables 95
Fish Dishes Price
Roi/Katol/Boya/hilsa 70
Sing/Magur/Koi/ Fish curry 60
Sweet Items Price
Dodi/Miste/Chana/Ros Moliy/ 20
Ice cream/Cake/Paies
Refreshment Price
Singara/Somoca/puri/Fiazo,/Mogly 25
Dinner Menu Price
Soup of the Day 35
Starter(previous)
Main course(seems lunch) including rice
Special Flambé Service 200
Sweet seems Lunch
Drinks Price
All kind of soft drinks/Lassi/ & different kinds ok shake 20-30
34
BIBLOGRAPHY
Keeble, D., Bryson, J. and Wood, P. (1992b) ‘The rise and role of small business
Peter Jones, 2nd edi. Food Service Operations, ‘A comprehension survey of the
catering industry’.
Paul Burns & Jim Dew Hurst, (1999) Small Business and Entrepreneurship,
D.J. Storey (1997), Understanding the small business sector, First edition, UK.
Ron Johnson, (1997) the 24 hour business plan, century Business, London.
S. David, (1995) Small Business Management, Second edition, Ashford Color Press,
London.
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