FINALTERM ASSIGNMENT

Business Plan
 Submitted To

Shohana Siddique
Lecturer
Fareast International University

Submitted By

Anjon Rubaidul
ID: 20301003
Course : Entrepreneurship
Development
 DOSA RETAURANT

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 is 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 a unique restaurant.
 Expanding our marketing and advertising in Dhaka to increase our customer base.

Mission

 Our restaurant will be an inspiring one, combining an eclectic atmosphere with excellent and
interesting food.
 Our main mission are as follow:

 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.
 Our concept combines variety, ambience, entertainment and a superior staff to creat an 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 and contemporary

 Product quality
 Employee retention focus
 Cost control focus
 The menu will target to varied peoples.

Company summary

The desing:-

 The restaurant will feature two venues:

 One will be in the restaurant mainly for dinning purpose and families.
 Other will be outdoor for the customers who want something not so heavy like lunch and
dinner.
 There will be chairs provided and roof will be in the style of hut to give the restaurant an
Bangladeshi look and also to differentiate from others.
 The menu
 Our restaurant is focused on serving the need of the people of the Dhaka.
 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

 We are currently negotiating a restaurant space to be rented of in Wari and will open in
the month of February.
 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.

 Wair wil be strategically suitable because of the following reasons:-

 In front of Bolda Garden.
 It also have coaching institutes and schools
 It doesn’t have even a single restaurant near a km area who provides Dosa.

Operation Criteria

 The restaurant will be located in Wari, Dhaka.

 The restaurant will service lunch, dinner and after-hours dining during the week and
weekends.

 Service will be during the following hours:

 Lunch- 11:00am to 4:00pm
 Dinner- 6:00pm to 11:00pm
 Breakfast- 8:00am to 12:00 noon and 4:00pm to 7:00pm
 Home deliver will available on the order of more that Tk.500.
The Menu

 Apart from the Dosa we will also provide:

 Salads
 Deserts (mainly ice-creams)
 Drinks (only soft-drinks, shakes and fruit juices)
 Chinese cuisine we will also provide.

Market Analysis

 My business is based on a preconceived idea. For market analysis I had taken the help of
secondary data available.
 Today in Bangladesh the trend of specialty restaurants is increasing.
 Dinning experience.
 Reasonable prices.

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 targeted segments that
contribute to our growth projections:
 Youths and teenagers.
 Families
 People from Wari, Narinda, Tipu sultan road, Dholaikhal
 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.

Market strategy

 Marketing strategy will be to promote our electric food. Superior service and exciting
concepts to dram in the local repeat customers. Marketing initiatives will concentrate on the
following:
 Building and signage.
 Customer service.
 Advertising and promotion.

Marketing program

 Media marketing:
 Billboard advertisement
 Distribution of pamphlets
 Advertisement in regional newspaper
 Advertorial on local cable channel
 Sponsorship in the schools but not far that 1km.
  Banners and small posters in the area.

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 the 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 in good proportion to the size of the restaurant and projected
revenues.
 There will the differentiation in the salaries of full-time employee and part time employees.
 There will be award like “best waiter of the week” to boost the employees performance.
 Proper allowances will be provide to increase the job satisfaction level.

Kitchen

 A South indian chef with considerable experience in different restaurant (1)

 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 and start-up
 Pricing and cost control
  Cost control
 Inventory turnover and accounts payable

Risk analysis

 This financial plan is budgeted to support the worst-case business scenario.