8/27/2018

BUSINE Burger18
SS
PLAN 0°
 EXECUTIVE SUMMARY

Burger180° is dedicated to serving a quality of choice for people who loves food so much and
search for new authentic flavor of burger. The start-up costs will be financed entirely bysixof our
group members.
We will serve widevariety of burger including beef, chicken, shrimp, vegetable flavor along with
cheese and other sauces. All types of burger will be made by our one special chef. We would
like to see a 7%-10%increases in our customer base each year. Our marketing strategy includes
providing a knowledgeable staff, affordable prices, a great location, and top customer service.As
the price of every combo pack is 180Tk. we named our shop Burger180°according to that.
Burger180°aims to experience a growth rate of 20% in sales for the second year of operation
and build upon that as the company grows with creative marketing and a quality choice of
burgers for our customers.Burger180° intends to make its presence known in the food
community.

Mission
Burger180°is dedicated to serving a wide variety of burgers in an aesthetic setting. Customer
service is extremely important. We want each customer to have a pleasant food experience,
and it is the intention of our staff to answer questions with expertise and to offer advice when we
feel it is needed.

Keys to Success
The primary keys to success for the company will be based on the following factors:
 Sell products of the highest quality with excellent customer service and support.
 Continue to expand daily sales by adding to new flavor as we sell.
 Communicate with our customers through creative advertising.
 Provide hygienic environment and home tastes.

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 1. MARKETING PLAN

1.1Products
Burger180°will offer a wide variety of burgers such as chicken, beef, shrimp and vegetable
flavor along with many other sliders such as cheese and special sauces. Every food item
including slider will be prepared by us. We will provide combo pack along with cold coffee or
lemonade.Customer has to choose any one from cold coffee and lemonade.
1.2 Comparison with competitor
At present, food market is growing rapidly. There are so many competitors who provide burger.
We will serve authentic burger with new flavor at low price to become best burger provider in
town. The price of every burger combo will be same.
1.3 Location
We have selected a place for our food shop. It is in Road-11, Banani,and Dhaka-1213. We
selected this place according to the transportation availability, consumer and pollution free
environment.

1.4 Target Customer-

Our target customers’ are-
 Students (Main target)
 Male and female
 Age from 10-50

1.5 Total demands

We found through a survey, there is 6,500pieces burger demand in a month of a popular burger
sop. So we estimated 5,200pieces of burger each month of starting year. Each day 200 pieces (26
working days, 8 hours)

1.6 Selling Price

180Tk. each combo pack

1.7 Sales Forecast

The sales forecast is broken down into two main revenue streams: the general public, and
contractors. The sales forecast for the upcoming year is based on a modest growth rate for sales.
Being a start-up business we are projecting a growth rate of 10%, hoping our advertising will
bring in new customers daily.

Year Quantity (per year) Taka

2018 49,920 89, 85,600
2019 56,160 10,108,800
2020 62,400 11,232,000

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1.8 Marketing Strategy

Marketing strategy of our business made depending on following information-

 Product Strategy
- High quality burger
- Authentic flavor
- Attractive shape
- Hygienic
- Adequate Quantity of drinks
 Pricing Strategy
- Cheaper price than competitors
- Combo packages
 Advertising Strategy
- Poster, banner
- Online advertisements
- Customer Relationship
 Distribution Strategy
- Self-service (Pay first)
- Online selling
- Distribution on time

1.9 Marketing Budget

We estimated a quite low cost related with distribution which is 5,000Tk.in a year.

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 2. PRODUCTION PLAN

2.1 Production Process

We will produce our burger by following steps-

 First of all, we will make bun, patties and sauces separately.

 Then we will put patty (chicken, beef, shrimp or vegetable flavor) according to customer
order.
 We will add spice level (normal, very spicy, bolt spicy) according to customer demand.
 At last, we will put our special sauces over the petty and cheese .After that we will bake it
in oven at a particular temperature.
 Cold coffee will be made by milk, Chocoseraph, and sugar. We will put them into
blender and we will blend tem with ice. Lemonade will be prepared by mint leaf, lemon
and sugar following the same blending process.
 2.2 Fixed Asset

Particulars Amount in Tk.

Building (shop) 10, 00,000

Stove 20,000

Oven 15,000

Air Conditioner 1, 00,000

Blender 10,000

Total fixed Assets 11, 45,000

2.3 Production Capacity:

Our Maximum production capability will be 200burgersPar day. We calculated26working days

equal to 1 working month.

1st year 2nd year 3rd year

80% 90% 100%

160 pieces (per day) 180pieces (per day) 200 pieces (per day)

49,920piece (Yearly) 56,160piece (Yearly) 62,400piece (Yearly)

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2.4 Cost of Raw Material

We predict some materials cost to produce our daily product (Par) and they are-

Particulars Amount in Tk.

Bun 10

Patty (Any) 40

Cheese 20

Sauce 20

French fry 20

Cold Coffee/ Lemonade 40

Total 150Tk.

2.5Availability of Raw Materials

We will collect or materials directly from nearby market.

2.6 Labor Cost

Everymonth we will pay 10,000Tk.To the direct worker (Chef) , who willmaintain kitchen and
we need extra worker for maintaining (cleaning and other services) theshop. Wewill pay our
indirect worker 5,000Tk. individually. There will be an accountant whose salary will be
6,000Tk.Par month.

Particulars Amount in Tk.

Direct Worker (Chef) 10,000

Indirect Worker5,000

Accountant 6,000

Total 21,000Tk.

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2.7 Factory Overhead Cost

Particulars Amount in Tk.

Indirect Worker 5,000

Accountant 6,000

Maintainingexpense 2,000

Raw material conveyance 3,000

Equipment depreciation 2,000

Other expenses 2,000

Total 20,000Tk.

2.8 Production Cost:

If monthly production is 160×26 = 4,160 piecesburger then monthly production cost for those
plants will be following-

Particulars Amount in Tk.

Raw material cost (monthly)6, 24,000

Direct labor (monthly)10,000

Factory overhead cost (monthly)20,000

Total cost 6, 54,000Tk.

Now, the production cost of per burger with drinks,

Monthlyproductioncost
=
Monthly production

= 654000/4160

= 157Tk.

3. MANAGEMENT PLAN

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3.1 Business Style

Our business will be registered as a partnership business andthe locationour business institution
will be at Road-11,Banani, Dhaka-1213.

3.2 Institution Structure

It Will be a partnership business and it will be superintended maintain and control by partners.
The partner will take care about the quality maintenance of the product and conduct with the
production.

3.3 Pre-production cost

Particulars Amount in Tk.

Licensing cost 3,000

Sample production 2,000

Survey cost 2,000

Training cost 5,000

Transportation cost 2,000

Electricity 4,000

Others 1,000

Total 19,000Tk.

3.4 Shop equipment

Wewill buy 5 tables, 10benches, 1cash collector machine, 1fan for kitchen and20bulbs which
expense will be 50,000Tk.The depreciation of that equipment will be5% that means monthly
208Tk.and yearly 2,500Tk.

3.5 Administrative cost

Particulars Amount in Tk.

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Owners 10,000

Electricity 4,000

Others 1,000

Total 15,000Tk.

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 4. FINANCIAL PLAN

4.1 Project cost

Serial Particulars Amount in TK. Amount in Tk.

1 Fixed Asset

Building (Shop) 10,00,000

Air conditioner 1,00,000

Stove 20,000

Oven 15,000

Blender 10,000

Total Fixed Asset 11,45,000

2 Pre-production Cost 19,000

3 Current Asset

Raw Material 6,24,000

Wages 21,000

Total Current asset 6,45,000

Total Planning Cost (11,45,000+19,000+6,45,000) 18,09,000

(1+2+3)

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4.2 Financing

Particulars Own Investments (Tk.) Total Investments (Tk.)

Fixed Asset 11,45,000 11,45,000

Pre-production Cost 19,000 19,000

Current Assets 6,45,000 6,45,000

Total Project Cost 18,09,000 18,09,000

Percentage 100% 100%

4.3Income statement

Description Year 1 Year 2 Year 3

Production capacity (%) 80% 90% 100%

Production Quantity 49,920 56,160 62,400

1.Sales revenue 89,85,000 10,108,800 11,232,000

2.Less:Raw materials 59,90,400 67,39,200 74,88,000

3.Labor 201600 2,26,800 2,52,000

4.Factory overhead cost 20,000 20,000 20,000

5.Total Production Cost 6212000 69,86,000 77,60,000

(2+3+4)

6.Total Profit (1-5) 2773000 3122800 3472000

7.Marketing and administrative 20,000 20,000 20,000

cost

8.Operating Profit (6-7) 27,53,000 31,02,800 34,52,000

9.Net Profit 27,53,000 31,02,800 34,52,000

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4.4 Break Even Point
¿
Breakeven point (in Amount) = Salse x ¿ cost Sales−Variable Cost

11232000 x 40000
=
11232000−7740000

449280000000
= 3492000

= 1,28,660tk
Here,

Sales= 11232000Tk

Fixed Cost= Factory overhead cost + Marketing and Administrative cost

= (20,000 + 20000) = 40,000tk

Variable cost= Raw materials + Labor

= (7488000+252000) = 77,40,000tk

Breakeven point ( ¿ Amount)

Breakeven point (in Unit) =
Selling price per unit

128660
=
157

=820 Units

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