A FOODIE

BUSINESS PLAN

DATE PREPARED:
30/08/2021

CONTACT:
9702831761
sonaljulum10@gmail.com
www.foodie.in
Kalyan, Maharashtra, 421002
 Confidentiality Agreement

The undersigned reader acknowledges that any information provided by Ms. Sonal
Jagdish Julum in this business plan, other than information that is in the public
domain, is confidential in nature, and that any disclosure or use of same by the
reader may cause serious harm or damage to Ms.Sonal Jagdish Julum. Therefore,
the undersigned agrees not to disclose it without express written permission from
Mr.Sushrut Santosh Chavan and Ms. Sonal Jagdish Julum.

Upon request, the undersigned reader will immediately return this document to
Mr.Sushrut Santosh Chavan and Ms. Sonal Jagdish Julum.

Mr.Sushrut Santosh Chavan and Ms. Sonal Jagdish Julum

Name (typed or printed)

28-08-2021
Date
 Table of Contents
Sr Content Page
No. No.
1 Executive Summary
a) Our Vision 4
b) Our Mission
2 Company Overview
a) Company Background 5
b) Management Team
c) Required Funds
3 Products and Services
a) Products 6
b) Sourcing
4 Market Analysis
a) Market and Industry Overview 7-8
b) Target Market
c) Competition
5 Marketing Plan
a) Marketing Strategy 9
b) Positioning
c) Promotion
d) Distribution
6 Implementation Plan
a) Personnel Plan 10
b) SWOT Analysis
7 Financial Plan
a) Key Assumptions 11-12
b) Sales Forecast
c) Profit and Loss Statement
EXECUTIVE SUMMARY:
A Foodie is an Indian fast-food mobile restaurant that offers local Indian Street
Food. A Foodie will be a member-managed Limited Liability Company, organized
in Kalyan agglomeration and operating out of a custom-built food truck. Head
Chef Sushrut Chavan and Sonal Julum are the owner-operators and will share the
responsibilities of day-to-day operations.

Our mission:
To provide quality, authentic food to our community, prepare it in a clean and
sparkling environment, and serve it in a warm and friendly manner in a convenient
and affordable way in order to enhance the quality of our customers’ lives.

Our vision:
To become our customers' favorite place to eat and drink.
COMPANY OVERVIEW:
Company Background:
A Foodie will be a food truck operation in the city of Kalyan, serving customers
with speed and a smile, authentic Indian Street Food. We will use fresh ingredients
and make tasty modifications to our recipes making the customer more satisfied
and satiety. We will ensure that customers are informed about key ingredients in
our foods so that they can be aware of our food quality, enabling them to make
conscious meal choices. Our menu will remain the same over a year.

Management Team:
Sushrut Chavan has received a degree in Hotel Management, an experience of 2
years working in different hotel chains in different cities and has a good taste in all
the delicacies. Sushrut has a desire to connect with the customers out in the
community, which A Foodie gives him the opportunity to do.

Sonal Julum has no as such experience in culinary but has good taste buds and
cooking sense, also is good at managing different business-related activities and is
pursuing her Management Studies and ready to give all her knowledge for A
Foodie.

Required Funds:
The start-up capital obtained through investments and loans will be used for
equipment, kitchen supplies, food purchases, and associated permits and licensing.
Equipment will amount to approximately ₹5 lakhs, and remaining costs are
estimated to be around ₹2 lakhs. Donny and Miguel will also invest ₹3 lakhs for
cash-on-hand at starting date.
PRODUCTS AND SERVICES:
Products:

 Sharable Appetizers
1. Vada Pav
2. Samosa
3. Misal Pav
4. Pani Puri
5. Bhel Puri
6. Pav Bhaji
 Rolls
1. Veg Frankie
2. Veg Cheese Frankie
3. Panner Frankie
4. Noodles Frankie
5. Manchurian Frankie
 Beverages
1. Bottled Water
2. Tea
3. Coffee
4. Cold Drinks
5. Juices

Sourcing:
A Foodie food truck plans to source its ingredients from local markets and small
businesses in the area. We will ensure that the ingredients we use are of the best
quality in order to provide luscious food offerings. We plan to establish and foster
positive working relationships with local vendors that we partner with in the area
to help ensure our inventory needs are met in a cost-efficient manner.
MARKET ANALYSIS:
Market and Industry Overview:

A decade ago, when it comes to eating outside food, there was either the fine
dining restaurant or the street side food which meant that either one goes for an
expensive meal or get satisfied with the cheap or unhealthy one.  The growth of the
food truck business phenomenon in India is a derivative of a similar business
module in the USA.

The food truck or the mobile kitchen business in India has huge potential as it is
still in its nascent stage. In India, it is estimated to be growing at a rate of 8.4%
annually.

Foodies desire more cheap food alternatives, larger portion sizes, and a wider
selection of culinary items at a single location, according to our market research.
Being able to meet those requirements, combined with the flexibility of our work
hours, will help us stand out from the crowd.

Target Market:

Our food truck will be in these various locations throughout the week on a rotating
schedule and will adjust the scheduling according to high-traffic and high-demand
areas. We anticipate that 19- to 35 year old patrons will make up most of our
revenue.

We will concentrate on low- to upper-income markets, with a growing emphasis on

the middle class, appealing to their need for affordable, restaurant-quality meals.
Working adults and students who enjoy the convenience of food truck dining make
up a major portion of this demographic. Our food truck locations are conveniently
located for city employees, students, and shoppers.
Competition:

Currently there no food trucks operating locally, but a few food carts might create
a little competition. However, the types or categories of delicacies are limited on a
cart and the prices are a bit high compared to our food truck so the competition is
manageable.
MARKETING PLAN:
Marketing Strategy:

To expand our initial consumer base, we plan to use our marketing strategy to
leverage ties with local food vendors. We intend to attend public events in order to
provide samples and special offers. Furthermore, the majority of our new
consumers will be word-of-mouth referrals from existing customers.

A Foodie food truck also plans to reach new and existing customers through social
media and flyers. Our prices will be lower compared to our indirect competitors,
and we will also provide larger portions while maintaining profitability.

Positioning:

For individuals between the age of 19 and 35 in the city, A Foodie food truck is the
customer’s first choice. At A Foodie food truck, customers can purchase a meal
that is sourced from high quality ingredients and is served in a large portion at a
low price. On a lunch break with colleagues, A Foodie food truck will appeal to
professionals with a limited time to eat who desire a wider range of food options in
one stop.

Promotion:

We plan to offer samples and discounts and hand out coupons to customers who
make a purchase at the local vendors with whom we have the partnership.
Additionally, we will hand out and hang up flyers in high-traffic areas during the
first few months of operation. We also plan to utilize traditional social media
platforms to promote our product by adding video clips of our satisfied customers
and advertise promotional events to get the word out about our business.

Distribution:

Currently, our sole food truck serves as a distribution center, and it will be
stationed at various locations to accommodate demand. During the week, the food
truck will be in the main city, and on the weekends, we will be in a smaller
neighborhood. We intend to open a second food truck if demand exceeds supply.
IMPLEMENTATION PLAN:
Personnel Plan:

The personnel plan now calls for a minimum of one cook and one assistant to greet
clients, take orders, and help the chef. Sushrut Chavan will serve as the lead chef
for the time being, with Sonal Julum taking orders and payments and assisting
Sushrut Chavan as needed.

The food truck is expected to have only two personnel in the first year to execute
and administer the operations. As demand grows, we'll buy another food truck and
hire a second assistant to assist the head chef.

SWOT Analysis:

 Strengths:
1. Location
2. Easy Access
3. Fast Service
4. Large Portions
5. Wide variety of Offerings
6. High quality
7. Fresh Ingredients

 Weaknesses:
1. No dedicated seating area
2. Lack of Brand Recognition

 Opportunities:
1. High-traffic area for business professionals
2. Partner with local vendors offering products that complement ours
3. No existing food trucks

 Threats:
1. New food trucks might enter the market with new models.
FINANCIAL PLAN:
Key Assumptions:

Revenues will increase at an annual rate of roughly 35%, with an increase in sales
of 20% in October, November and December as there are many festive occasions
in these months, weather is cold and foot traffic is higher. We expect this increase
to remain continual throughout the following year due to the anticipated stream of
new customers to A Foodie food truck. To provide a view of a worst-case scenario,
sales projections are deliberately calculated low.

Sales Forecast:

We expect the average performance during all the, but majorly in months of
October, November and December in our sales forecast, due to different festivals,
the colder season and high rate of foot traffic.

Profit and Loss Statement:

REVENUE
SALES
Vadapav ₹
3,00,000
Samosa ₹
1,50,000
Misal Pav ₹
75,000
Pani Puri ₹
3,00,000
Bhel Puri ₹
1,00,000
Pav Bhaji ₹
1,50,000
Veg. Frankie ₹
75,000
Veg. Cheese Frankie ₹
1,00,000
Paneer Frankie ₹
1,00,000
Noodles Frankie ₹
50,000
Manchurian Frankie ₹
 75,000
Bottled Water ₹
40,000
Tea ₹
35,000
Coffee ₹
30,000
Cold Drinks ₹
38,000
Juices ₹
30,000
Total Sales ₹
1,648,000

COST OF GOODS SOLD

Potato ₹
1,00,000
Paneer ₹
1,00,000
All Purpose Flour ₹
30,000
Green Peas ₹
30,000
White Peas ₹
50,000
Cabbage ₹
20,000
Carrot ₹
20,000
Onion ₹
50,000
Tomato ₹
30,000
Spices and Herbs ₹
5,000
Noodles ₹
10,000
Pav ₹
20,000
Butter ₹
10,000
Cheese ₹
 20,000
Other ₹
5,000
Total CoGS ₹
5,45,000

Gross Profit ₹
1,103,000

EXPENSES
Labor Expenses ₹
4,00,000
Total Labor Expenses ₹
4,00,000

OTHER EXPENSES
Marketing ₹
50,000
Telephone ₹
25,000
Repairs ₹
70,000
Insurance ₹
1,00,000
Supplies ₹
30,000
Other Expenses ₹
20,000
Total Other Expenses ₹
2,95,000

Total Expenses ₹
6,95,000

Net Income ₹
4,08,000