SEPTEMBER 2020

PROJECT OUTLINE

THE BURGER CORNER

PROJECT OUTLINE

Burgers Pizzas

Momos Wraps

PREPARED BY DOLPHY MENDONCA

HOSPITALITY CONSULTANT
THE BURGER CORNER: PROJECT OUTLINE • SEPT 2020 P. 02

THE WHY
THE BURGER CORNER AIMS AT PROVIDING
AFFORDABLE QUALITY QUICK MEALS ON THE
GO, IN A FRIENDLY AND HYGIENIC
ENVIRONMENT.
PROJECT OBJECTIVES:
Create a unique, innovative, entertaining

menu that will differentiate us from the rest

of the competition.

Control costs at all times, in all areas and

implement a conservative approach to

growth policy. Although, we provide more

than enough fund to open more than one

outlet, we want to be on the safe side of

the business.

Sell the products that are of the highest

quality, as well as keeping the customers

happy with all of our product categories

from food quality to pricing.

Provide 100% satisfaction to our customers

and maintaining the level of excellent

services among other competitors.

Encourage the two most important values

in fast food business: brand and image, as

these two ingredients is a couple of main

drivers in marketing communications.

Get access to high-traffic areas near the

target market.

Promote good values of company culture

and business philosophy.

THE BURGER CORNER: PROJECT OUTLINE • SEPT 2020 P. 03

PROJECT PATH
WHAT NEEDS WORK
Brand Name

Brand Logo

Prepare project report

Financials of the Project

Documenting Design and Construction

Documenting Fittings and Furnishings

Documenting Equipment

Documenting Point of Sale System

Documenting All Miscellaneous Capital Expenditures

Documenting Rentals & Deposits

Documenting Municipal Permits

Documenting Advertising & Marketing Requirements (Logo design, Menu design,

Packaging, Signage, Marketing presentation etc.)

Initial Inventory

Projected Profit & Loss Statements

Return on Investment Technology infrastructure processes (Billing, Ordering, inventory

management etc.)

Menu Planning & Recipe Standardization (Portion Sizing, Food

Costing, Menu Rates)

Centralized Material Logistics

Vendors processes (Equipment, Uniforms, Packaging, Crockery,

Cutlery etc.)

Operational Processes (Sales, Customer Service, Training,

Ordering, Inventory Management)

Franchise Manuals

Franchise / JV Agreement Drafts: The Franchise agreement

document consistent with Company Policies and agreed terms

will need to be developed for potential Franchisees / JV

partners.

Brand registration with Franchise Association

Follow up on all Franchise leads

Communicate with Potential Franchise prospects

Initiate requirements such as Site approval, Project report,

Franchise LOI, Franchise Agreements.

Represent in Franchising Marketing, Trade Exhibitions, Press

Launches and Advertising.

Product enhancement and development as per

customer feedback

Service level agreements

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THE BURGER CORNER

MENU
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THE BURGER CORNER: PROJECT OUTLINE • SEPT 2020 P. 06

IMMEDIATE STEPS

PREPARE MENU PRODUCT

RECIPES
PREPARE BASE COST SHEET
DETERMINE SELLING PRICE
DETERMINE COOKING TIME &
TEMPERATURE
PREPARE EQUIPMENT LIST
PREPARE UTENSILS & OTHER
ACCESSORIES
THE BURGER CORNER: PROJECT OUTLINE • SEPT 2020 P. 07

BUDGET BREAKDOWN
INR 7 TO 9 LACS

AMT (RS)

DEEP FAT FRYER 15000.00

SANDWICH GRILL 25000.00
SINGLE RANGE BURNER - TABLE TOP 10000.00
REFRIGERATION 65000.00
PIZZA OVEN 22000.00
WORK TABLES & SINK 50000.00
UTENSILS 50000.00
STORAGE CRATES, DUSTBINS ETC 15000.00
CASH REGISTER, SOFTWARE 65000.00
SERVICE / CASH COUNTER 50000.00
SIGNAGE 50000.00
MENU BOARDS 25000.00
TELEPHONE 1300.00
CIVIL, PLUMBING & ELECTRICAL WORK 300000.00
LICENSES 50000.00
FRESH AIR - EXHAUST 30000.00
STATIONARY, HOUSEKEEPING 5000.00
BRANDING & MARKETING 25000.00
UNIFORMS 10000.00

TOTAL PROJECT COST 893300.00

FREE FRIES: A FOOD APP • JUNE 2020 P. 06

ORGANISATION
STRUCTURE
THE BURGER CORNER