University of Sialkot

Faculty of Management and Administrative Sciences

Project Report: Tabletop

Submitted To: Sir Atif Sheikh

Submitted By: Hassan Akhter

Roll No: 18102015-011

Batch: 2018

MBA (3.5)
Tabletop

UNDERTAKING
I am Hassan Akhter Student of the University of Sialkot ID 18102015-013, Confirm that
the project report I have provided is solely my effort. I did not copy my report partially or
wholly from any other student or any other source against payment or free. I did not
provide any plagiarized material in any section of my report. If at any time I am fousnd
guilty of misrepresenting, misleading, or concealing facts about my activities (whether
academic or non-academic, but relevant to this degree), the university has the right to
disciplinary action against me following the guidelines and the university to take
regulations. I also confirm that I have carefully read and understood all the procedures,
rules, and rules provided by the course instructor. I assure you that I will follow the
instructions regarding the presentation & viva voce and will appear on the scheduled date
for the presentation & viva voce, which will be intimated to me by the Course Instructor.
In case of any negligence, I shall be held responsible.

Name of student: Hassan Akhter

Name of supervisor: Atif Sheikh

Signature of supervisor:

i
Tabletop

ACKNOWLEDGEMENT:
I am grateful to Allah Almighty, the most merciful and kind. He is the one who gave me
the courage to accomplish the tasks that was assigned to me with my total dedication
throughout this research project. After Allah Almighty, all credit goes to our respected
teachers. I'm incredibly thankful to respect Sir Atif Sheikh, my supervisor, for the project
report. He sincerely guided me and supported me in preparing my project report. Finally,
I want to thank my parents for always helping me with everything.

ii
Tabletop

Executive Summary

This project report is based on the business idea of a Tabletop rest restaurant. In this
report, I will discuss my work in making this report. In this project report, you will learn
how all these services are provided to the client/customer. You will get to know how to
make a business successful that will grow constantly and how we can market our
business worldwide. Here we will look at the guidelines, processes, and procedures to
develop a successful business. The primary purpose of making this research project
report is to work and finish my project report as a formality and know how to run a
business successfully. What policies make a business successful and gain knowledge by
working as a team. In this report, a detailed analysis of the restaurant. All the technical,
managerial, and strategic aspects have been evaluated to analyze the restaurant's future
position and productivity. The purpose was not only to fulfill the program requirement of
the university but it was also to gain proper and skillful knowledge about work and
business

iii
Tabletop

TABLE OFCONTENTS
LETTER OF UNDERTAKING......................................................................................................i
ACKNOWLEDGEMENT..............................................................................................................ii
EXECUTIVE SUMMARY...........................................................................................................iii
1.PROJECT PLANNING...............................................................................................................1
1.1 Business Idea............................................................................................................................1
1.2 Background of business............................................................................................................ 1
1.3 Opportunity Rational................................................................................................................1
1.4 Vision.......................................................................................................................................1
1.5 Mission and objectives..............................................................................................................2
1.6 Location and facilities...............................................................................................................2
1.7 Business model and key to success...........................................................................................2
2 MANAGEMENT DESCRIPTION..............................................................................................4
2.1 Ownership.................................................................................................................................4
2.2 Intellectual property right.........................................................................................................4
2.2.1 Trade mark\ Logo..................................................................................................................5
3 LONG TERM AND SHORT TERM OBJECTIVE.....................................................................5
3.1 Short term objective..................................................................................................................5
3.2 Long term objective..................................................................................................................6
4 FEASIBILTY ANALYSIS..........................................................................................................6
4.1 Need analysis............................................................................................................................6
4.2 Process work.............................................................................................................................6
4.3 Engineering & Design..............................................................................................................7
4.4 Cloud base system....................................................................................................................9
4.5 Kitchen Display System............................................................................................................9
4.6 Cost Estimation:.......................................................................................................................9
4.7 Financial Analysis:.................................................................................................................10
4.8. Project Impact:.......................................................................................................................10
4.9. Conclusion and Recommendations:.......................................................................................10
5 ENVIRONMENTAL AND COMPETITIVE ANALYSIS........................................................10
5.1 Environmental Analysis..........................................................................................................11
5.1.1 Political Factor.....................................................................................................................11
5.1.2 Economic Factors................................................................................................................11
5.1.4 Technological factors...........................................................................................................12
5.1.5 Legal Factors.......................................................................................................................12
Tabletop

5.1.6 Environmental factors..........................................................................................................12

5.2 Competitive Analysis..............................................................................................................12
6 STRATEGIC PLAN..................................................................................................................14
6.1 SWOT Analysis......................................................................................................................14
7 HUMAN RESOURCE MANAGEMENT.................................................................................15
7.1 Staffing Function....................................................................................................................15
7.2 Training and development......................................................................................................15
7.3 Compensation and benefits.....................................................................................................15
7.4 Performance appraisal.............................................................................................................15
7.5 Retention strategies.................................................................................................................16
8 MARKETING PLAN:...............................................................................................................16
8.1 Marketing Objectives:.............................................................................................................16
8.2 Type of Market:......................................................................................................................16
8.3 Market Description:................................................................................................................16
8.4 Reason for starting business in this market:............................................................................17
8.5 Need, Trend Analysis and Segmentation:...............................................................................17
8.6 Target Market Customers:......................................................................................................17
8.7 Positioning:.............................................................................................................................17
8.9 Demand Forecasting:..............................................................................................................18
8.10 Branding:..............................................................................................................................18
8.11 Pricing Strategy:...................................................................................................................18
8.12 Promotional Strategy:...........................................................................................................18
8.13 Marketing Budget:................................................................................................................19
9. FINANCIAL PLAN.................................................................................................................19
10. RISK & MEASURES TO OVERCOME THE RISK.............................................................23
11. Schedule:................................................................................................................................24
PHASE 2 PROJECT EXECAUTION:.........................................................................................24
1: Execution..................................................................................................................................24
2: Deliverable:..............................................................................................................................24
3: Monitor and control:.................................................................................................................24
PHASE 3 PROJECT CLOSURE:.................................................................................................25
1: Project closure:.........................................................................................................................26
2: Review of project completion:..................................................................................................26
3: EXIT STRATEGIES:...............................................................................................................26
Tabletop
Tabletop

1. PROJECT PLANNING
1.1 Business Idea
I have my restaurant, where customers spend less time waiting for waiters to take
orders.SoI have an idea of the tabletop.It is a tablet, which is set on the table. The
customer can give an order from the table what he wants to eat. There is no need fora
waiter to take orders. Picking up online ordering should be fast and easy. It is a fancy
way of saying that customers can order directly from the table without the help of serving
staff. We also entertain games on the tab, news content, and others. As some customers
like to watch cricket matches and some like to news, we offer them that facility to watch
what they want.

1.2 Background of business

The background of this business is to provide service on the table. The tablets are set on
all the tables, the customer can order directly from the table, there is no need for the
waiters to take orders. We have 2 or 3 employees on the backend if the tablets are not
working. All the tablets are connectedto the central server, placedin the kitchen. So the
orders are automatically received in the kitchen. It is a fancy way of saying that
customers can order directly from the table without the help of serving staff.

1.3 Opportunity Rational

No restaurant in Sialkot provides this service, so I find an opportunity to take competitive

advantage. We take market surveys and face-to-face interviews as our research method.
From this, we can know people's need and want regarding this and give them a little bit
of our base idea on which they respond positively. So it's a significant opportunity for us
to gain a competitive advantage in the market.

1.4 Vision

We do not compromise service and food quality through a shared commitment to

excellence while taking exceptional care of our customers.

Hassan Akhter (18102015-011) 1 FMAS

Tabletop

1.5 Mission and objectives

To create an environment where our highest priority is customer satisfaction. So we

introduce a waiter less facility for the customer's satisfaction. The customers can order
directly from the table without any waiter on the tablets. Customers did not wait for the
waiter to order. Our main objective is to provide quality services to the customers and be
loyal. At first, we develop that product using a continuous process. But later on, we have
plan B of applying emergent strategy in which whenever a unique idea clicks in mind, we
make amendments in design to add services in our product line.

1.6 Location and facilities

The restaurantislocated in Sublime Chowk Sialkot near the university of Sialkot and
opposite UBL bank. We have only one branch in Sialkot. No restaurant is located near us,
so we have a competitive advantage. We offer deals for students and factory employees.
We also provide entertainment such as games and news content on the tablet. The
customers choose to interact at their discretion. If they click on the menu tab, they will
see food and beverage items with photos and descriptions. The digital description help
customers make ordering decisions because it offers more detail than a paper menu due to
its limited space. We provideaccessible WIFI facilities to the customers.

1.7 Business model and key to success

Components of a business model

1. Customer segments
2. Value proposition
3. key resources
4. Customer relationship
5. key partners
6. Channel
7. Key activities

Hassan Akhter (18102015-011) 2 FMAS

Tabletop

8. Cost structure

1.7.1 Customer segments

We will target all classes, such as the lower, middle, and upper classes. It is effortless to
use it and order from it. Now everyone is using smartphones can also be use the tablets
for order taking quickly. Simply touch the menu, select the food, and order what
customers want. Our main motive is to be loyal to the customers, and their satisfaction is
our main priority.

1.7.2 Value proposition

Our main feature is waiter less facility, Customers don't wait for the waiters to order, and
we also offer entertainment facilities such as games on tablets and news content. The
customers can enjoy while their order is prepare. Differentiates us from the others and
attracts customers due to this competitive advantage.

1.7.3 Key resources

Key resources are the essential financial and human assets you need to run your business.
Our necessary resources are :

 Internet access
 Tablets
 Staff

1.7.4 Customer relationship

As our priority is customer satisfaction, we offer different monthly packages to

customers. This may help build a strong relationship with customers, giving them the best
services. We know that every business depends on the customer relationship, so our
priority is to provide them with the best services and build a solid long-term relationship.

Hassan Akhter (18102015-011) 3 FMAS

Tabletop

1.7.5 Key partners

I have no partner. One of my friends, hamza I.T. professional, helps me provide all the
relevant information. He will develop an application for me.

1.7.6 Channels

At the start, we will focus on the local marketing in which we distribute pamphlets,
displaying flexes, T.V Ads, but soon, we will start digital marketing for online promotion
and expansion of sales.We will advertise our business and services to people through
social media. For example, through our Facebook account Alkhidmat Restaurant.

1.7.7 Key Activities

Purchase tablets for each table for order taking.

Creating an application.

Advertising on social media.

1.7.8 Cost structure

We will purchase five tablets for a startup. So each tablet's price is 10,000. And the price
of application we have to develop is 50,000, and the kitchen display system cost is
50,000.

2 MANAGEMENT DESCRIPTION
2.1 Ownership
I'm the owner of Alkhidmat restaurant; only I owned resources and decided on what to
produce in what quantity, at what price, and how. And I am the single owner of this hotel.

2.2 Intellectual property right

Intellectual property rights are the legal right that protects creators for original works,
inventions, etc. We will register our intellectual property so that no one can steal our
patents, trademark, copyright, and trade secrets.

Hassan Akhter (18102015-011) 4 FMAS

Tabletop

2.2.1 Trade mark/ Logo

It is a type of intellectual property consisting of a recognizable sign, design which

identifies the product or service.

2.3. Organizational Structure & Management Team / Business Structure:

3 LONG TERM AND SHORT TERM OBJECTIVES

3.1 Short term objective
The short-term objective is to increase sales and profit through advertisement, distribute
pamphlets, display flexes, and T.V Ads to expand sales. Maximize the profit by

Hassan Akhter (18102015-011) 5 FMAS

Tabletop

increasing the sale. Improve new revenue streams, and improve the top-selling items.
And test new menu items.

3.2 Long term objective

We have only one branch now, and our long-term objective is to expand our business all
over Pakistan. In the next two years, we have to grow our business in Sialkot's significant
areas. Then, over the next five years, we have to expand our business in Pakistan's major
cities like Karachi, Lahore, and Islamabad.

4 FEASIBILITY ANALYSIS
It is the process of confirming that a strategy, plan, or design is possible and makes sense.

4.1 Need analysis

Our priority is our customers; we take market surveys and face-to-face interviews as our
research method. From this, we can know people's need and want regarding this and give
them a little bit of our base idea on which they respond positively. And then providing
the services according to the market and want of the customers, we know that people are
not waiting for the waiters don't want to waste their time, so we provide the services
according to their need.

4.2 Process work

Our working procedure is straightforward. Our business operation's working pattern is
purchasing tablets from the market and settingthem on the tables. The application we
have to developethrough which the customer can order from the tablet. And access the
internet. Customers can easily order through tablets by clicking on the menu and
selecting order what he wants to eat when he demands, the timer is on in the screen, like
10 minutes timer. It will be received in the kitchen when the customer orders, like table 5.
Every table hasits numbers, like table 1, table 2. So there is simple work procedure of our
business.

Hassan Akhter (18102015-011) 6 FMAS

Tabletop

4.3 Engineering & Design

We will cover the technical point in this part, how the tablet connected with the server.
With the single cloud-based dynamic application, all the tablets are associated.

Hassan Akhter (18102015-011) 7 FMAS

Tabletop

Hassan Akhter (18102015-011) 8 FMAS

Tabletop

4.4 Cloud base system

No matter how many digital channels you have, an online POS system makes online
menu management consistent and straightforward. Measure sales and profit by channel
and manage your digital brand from one location.

4.5 Kitchen Display System

Kitchen display systems keep everything running smoothly and efficiently. Orders are
fired directly to the KDS as soon as the online order is taking allowing the kitchen to
prepare and ensure that promise times is always met.

4.6 Cost Estimation:

Cost estimation is a process of forecasting the financial and other resources needed to
complete a project within a defined scope. The cost estimation is our business is:

Hassan Akhter (18102015-011) 9 FMAS

Tabletop

Each tablet price is 10000

5 tablets price = 10000*5= 50000

Kitchen display system= 50000

Application cost =50000

Total estimated cost = 50000+50000+50000= 150000

4.7 Financial Analysis:

Financial analysis is used to evaluate businesses, projects, and finance-related
transactions to check their performances. Three financial statementsis used to check the
versions of companies. We check the actual performance as compared to the expected
performance. Three financial statements are:

1. Balance sheet
2. Income statements
3. Ratio Analysis

4.8. Project Impact:

In this phase we check whether the result of our project or startup business is according to
the expectation or not, by checking the performance of our business through MIS system,
which helps our management to record, monitor and help in analysis of current
performance of our business, that plays a vital role in decision making and make
amendments in strategies accordingly.

4.9. Conclusion and Recommendations:

Feasibility analysis concludes that the actual performance is very close to expected.
Which doesn't mean that it is working with 100% accuracy there are also opportunities
for us to put our business in an optimum position.

Hassan Akhter (18102015-011) 10 FMAS

Tabletop

5 ENVIRONMENTAL AND COMPETITIVE ANALYSIS

5.1 Environmental Analysis

Environmental analysis is an analysis of an organization's internal and external
environment. It helps the business analyze its internal environment, highlighting its
strengths and weaknesses. While in external environment analysis, the opportunities and
threats are highlighted. We carefully analyze our strengths, Inwhich we are better than
our competitors, and the weaknesses we will improve to overcome them. Conclusion:
Keep an eye on upcoming opportunities in the market due to its dynamic nature and fast
pace. Work accordingly and take precautionary measures to prevent threats part of the
external environment. This method helps our business run smoothly. For detailed
environment analysis, you should conduct PESTLE Analysis. This analysis contains
Political, Economic, Social, Technological, legal, and Environment factors that affect
business operations.

5.1.1 Political Factor

Political factors greatly influence the restaurant's businesses anywhere in the world.
These are afew examples of political factors like tax reforms or health and safety
guidelines. Once we have determined these regulations that can affect our business, we
can take appropriate decisions to minimize the impact of such rules. From purchasing,
cooking, and packing to delivery, our restaurant is responsible for taking care of the food
products.

5.1.2 Economic Factors

If the inflation rate increases in the economy where our restaurant is operating, it will
affect the prices of the ingredients. As a result, the menu prices will go up, and most
people avoid going outside and ordering food from a restaurant. Consumer income is
another economic factor that can affect the food industry. If people have more income,
they will hang out with family and friends and order from restaurants.

Hassan Akhter (18102015-011) 11 FMAS

Tabletop

5.1.3 Social factors

Some social factors can affect our restaurant business negatively and positively. For
example, nowadays, people are more health-conscious. Therefore, they will prefer
organic food instead of junk food. This social factor might affect our restaurant menu.

5.1.4 Technological factors

Technology is the most dynamic factor of pestle analysis. Rapid technology advancement
and change can impact the restaurant business for sure.

5.1.5 Legal Factors

Legal factors involve different policies, procedures, rules & regulations, and legal
practices that vary from country to country even thoughother states have different laws &
policies. Legal and local bodies can influence the restaurant business. These regulatory
authorities frequently visit the different areas of the restaurant like the kitchen to check
the various food items' quality and expiry, staff, and other hygiene conditions.

5.1.6 Environmental factors

Both the internal and external environment of the restaurant is critical to consider. We
should take care of cleanliness regularly while the external surroundings should be clean
and hassle-free so that customers can easily reach our place.

5.2 Competitive Analysis

Competitor analysis is also known as competitive analysis. It is the process of identifying
competitors in your industry and researching different marketing strategies.

In porter's five forces model, Michael Porter has assumed that the competitive
environment within an industry depends on the five forces.

1. The threat of new potential entrants

2. The threat of substitute product\ service
3. Bargaining power of supplier
4. Bargaining power of the buyer
5. Rivalry among current competitors

Hassan Akhter (18102015-011) 12 FMAS

Tabletop

5.2.1 Threat of new potential entrants

Establishing a new restaurant requires a moderate level of investment. Therefore, they

were making it easy to enter the restaurant industry. Another factor affecting the ease of
entry of new restaurants is the economy of scale, which can be establish once the
production and other operations achieve efficiency.

5.2.2 Threat of substitute product\ service

The low switching cost is the critical factor for customers to switch their loyalty from one
restaurant to another. Therefore, we provide low-cost products, so there are fewer
chances that our customers move to another restaurant.

5.2.3 Bargaining power of supplier

Bargaining power refers to setting higher prices of goods and services. When buying
food, like vegetables, meat, chicken, and other market items, the restaurants face
bargaining situations. Also, face bargaining situations when they need maintenance
services.

5.2.4 Bargaining power of the buyer

The bargaining power of buyers is also an essential factor for the new entrants. The
bargaining power of buyer influence the pricing decision of a restaurant. There are some
ways through which the buyer can affect restaurants: changing in price, the items offered
by the restaurant, the quality of the items offered, etc.

5.2.5 Rivalry of current competitors

The restaurant industry has a higher threat of rivalry, making it hard to maintain high
profits. But we have a competitive advantage of the latest technology over our
competitors. Our main competitors are Allah Maalik Restaurant and Butt karahi
Restaurant.

Hassan Akhter (18102015-011) 13 FMAS

Tabletop

6 STRATEGIC PLAN

6.1 SWOT Analysis

SWOT analysis is a strategic planning and management technique used to identify
external and internal factors. Internal factors include strengths and weaknesses, and
external factors include opportunities and threats. So, we carefully analyze our strengths,
which are better than our competitors, and the weaknesses we have to improve to
overcome them. Conclusion: Keep an eye on upcoming opportunities in the market due to
its dynamic nature and fast pace. Work accordingly, be aware, and take precautionary
measures to prevent threats part of the external environment. This method helps our
business run smoothly.

Strength

Our biggest strength is that we have a competitive advantage of the latest technology over
our competitors, differentiating us from our competitors. Due to this, our sale will be
increase rapidly. In addition, we have a personal relationship with our customers.
Excellent customer service. No long wait for the order. Neighborhood or location( close
to a highly trafficked subway stop). Unique menu or menu items.

Weakness

There is a small space, gets uncomfortably crowded during peak hours. And there is no
outdoor seating. These are the weaknesses I have seen in my restaurant. And we covered
a small market area.

Opportunities

At this time,no restaurant in Sialkot provides this service, so I find an opportunity to take
competitive advantage of this latest technology. We take market surveys and face-to-face
interviews as our research method. From this, we can know people's needs and wants and
give them a little bit of our base idea on which they respond positively. So it's a
significant opportunity for us to gain a competitive advantage in the market.

Hassan Akhter (18102015-011) 14 FMAS

Tabletop

Threats

There is always a risk to your viability as a restaurant if the competition offers similar
food types and service expectations in your area. Our main competitors are the Butt
karahi restaurant and the Allah Maalik restaurant. They covered a large market area. And
provide similar food that we offer.

7 HUMAN RESOURCE MANAGEMENT

7.1 Staffing Function

Staffing in HRM is the function of employee recruitment, screening, and selection
performed within a business to fill job openings. In addition, hr staff maintains the
restaurant's compliance with employment regulations such as the fair labor standard act,
federal law that governs minimum wage and overtime pay.

7.2 Training and development

Training and development play a vital role in every restaurant's success in the restaurant.
It is the educational activities to increase employees' knowledge and skill and provide
important information and instruction on how to perform the specific tasks or goals
better.

7.3 Compensation and benefits

There are two types of rewards, intrinsic rewards, and extrinsic rewards. Intrinsic reward
is an intangible award of reorganization in the sense of achievement or satisfaction. And
extrinsic rewards are tangible or physical rewards given to the employees for
accomplishing something.

7.4 Performance appraisal

The performance appraisal is the process of ensuring that a set of activities, such as an
employee's skills and achievements, meets restaurant goals effectively and efficiently. It

Hassan Akhter (18102015-011) 15 FMAS

Tabletop

focuses on the restaurant's performance, a department, an employee, or the processes to

manage the particular task.

7.5 Retention strategies

There are few employee retention strategies

 Salary and benefits

 Hire the right person at the start

8 MARKETING PLAN:

8.1 Marketing Objectives:

Marketing objectives are those objectives or goals defined by the businesses to achieve
their main goals and objectives. These objectives provide a clear view or direction to the
marketing team, which helps them to achieve their targets. In my case, our main objective
is to complete our short-term goals of one year to generate sales according to our
strategic targets, which include: Increasing the sales in our starting year and then
gradually increase it. After gaining customer loyalty by providing them great value
according to their demand.

8.2 Type of Market:

The type of market in which we start our business is perfect competition. In this nature of
the market, many buyers and sellers are buying or selling homogeneous things.
Therefore, all sellers in this type of market have the same position. Thus, no one can
influence the overall market.

8.3 Market Description:

The market description includes segments of customers you target for selling products or
services and provides detailed marketing strategies and programs. You should analyze the
current and past market situations and have complete information to execute your
marketing strategies and functions. This description includes the type of people interested
in what you are offering, the size of the market, where they live, what type of gender they

Hassan Akhter (18102015-011) 16 FMAS

Tabletop

have. Our market is perfect competition in which many buyers and sellers are trading. We
select both segments of our society, urban as well as rural. Market size is significant as it
is considered the primary market; people come from all over Sialkot. We don't have any
restrictions on gender base.

8.4 Reason for starting a business in this market:

The main reason for starting our business in that particular market is market potential and
pace. Word of mouth dramatically impacts business reputation and image in consumers'
minds. As many locals and travelers pass through this market, it's an opportunity for us to
excel our business in that market with great potential and pace.

8.5 Need, Trend Analysis, and Segmentation:

As we discuss above that before starting our business. We carefully analyze the market
conditions and what product or value our competitors provide to consumers. So, we
conduct different surveys and verbally engage with customers of the surrounding region.
We have targeted the segment of rural and urban people as our end consumers for need &
trend analysis and segmentation.

8.6 Target Market Customers:

The market we target contains customers of different types and from various segments.
Most of them are local and also travelers due to its location on the main road which helps
us build brand image in mind of customers and through the word of mouth they market
our product at distant places.

8.7 Positioning:
Positioning is basically how a company or brand impacts their customers' minds that how
their product is better than their competitors how it differentiates from their creation. Our
product is similar to our competitors in quality, taste, variety, and price but provides
professional and customer-friendly service, which helps us position our brand in our
customer's minds.

Hassan Akhter (18102015-011) 17 FMAS

Tabletop

8.8 Market Strategies:

There are different types of marketing strategies used to market a business's products or
services. In this, we choose relationship marketing strategies that sell our product to our
potential customers by providing them quality service with a quality meal and making a
good relationship with our customers for retention and loyalty by providing the best
services. For this, they automatically market our brand through word of mouth.

8.9 Demand Forecasting:

Analyzing our current business situation and the response that we are getting from
customers is fantastic. So, we realize that our quality meal and services demand will
rising gradually. Therefore, we have forecasted that the market will be more than in the
next year compared to the current year. As in this year,we have a target to sale of
3600000, and forecasted sale is 4320000 next year, according to the progress of demand
by customers.

8.10 Branding:
It's a process in which we target our customers' minds and create a positive and impactful
image regarding our company and products or services. It includes a mission statement,
logo, product design, and consistent theme in all marketing campaigns.

8.11 Pricing Strategy:

We use a market penetration pricing strategy to attract customers by providing quality&
tasty meals at a reasonable price. So, when we realize that we have met the range of set
target customers also gain retention and loyalty from them steadily increase our price
according to the market situation.

8.12 Promotional Strategy:

The promotional strategy includes the techniques and methods used in the marketing plan
to boost your sale for a short-term period. It includes Direct marketing, Sales promotion,
Public relations, Personal Selling, and Advertising. We use these strategies and also

Hassan Akhter (18102015-011) 18 FMAS

Tabletop

online advertisement. Also, we plan to start digital marketing on all social platforms to
expand our sales.

8.13 Marketing Budget:

A marketing budget is a detailed plan and guide that shows the overall cost incurred due
to the implementation of marketing strategies, methods, and techniques used to achieve
the set targets.

9 FINANCIAL PLAN
A financial plan is a plan in which we identify the business's current situation and its
long-term monetary goals and strategies to achieve those goals. Using the following
financial statement, we can identify the business's current position and long-term
economic goals.

Income statement

For the year ended December 31

2022 2023 2024

Sales 3600000 4320000 5400000

less Cost of goods sold 2520000 2880000 3600000

Gross Profit 1080000 1440000 1800000

less Operating Expenses

Selling expenses 150000 200000 250000

Administrative expenses 100000 100000 120000

Net profit before tax 830000 1140000 1430000

less Tax 80000 90000 100000

Net profit after tax 750000 1050000 1330000

Hassan Akhter (18102015-011) 19 FMAS

Tabletop

Interpretation

In 2022 the one day sale will be 10000 and the one month sale will be 300000 then the
one year sale will be 3600000. In 2023, a one-day sale will be 12000, and a one-month
sale will be 360000, then the one-year sale will be 4320000. In 2024 the one-day sale will
be 15000,the one-month sale will be 450,000, and the 1-year deal will be 5400,000. And
the cost of one month will be 300,000, So the price of 1 year will be 3600,000. In 2022
the cost of one day will be 7000 and the cost of one month is 210000 then the cost of one
year will be 2520000. In 2023 the one day cost will be 8000 and the cost of one month is
240000 then the cost of one year will be 2880000. In 2024 the cost of one day will be
10000 and the cost of one month is 300000 then the price of one year is 3600000.

Hassan Akhter (18102015-011) 20 FMAS

Tabletop

Balance sheet

As on December 31,2022

Assets 2022 2023 2024

Current Assets

Cash in hand 100000 100000 100000

Cash at bank 300000 400000 400000

Investment 300000 300000 200000

Inventory 150000 200000 300000

Fixed Assets

Kitchen Equipment 200000 100000 150000

Machinery 250000 200000 300000

Total Assets 1300000 1300000 1450000

Liabilities

Short term Liabilities

Rent 900000 1000000 1200000

Tax 80000 90000 100000

Long term Liabilities

Long term loan 320000 210000 150000

Total Liabilities 1300000 1300000 1450000

Hassan Akhter (18102015-011) 21 FMAS

Tabletop

Ratio Analysis

Current ratio

Current Assets /Current Liabilities

2022 2023 2024

=850000/980000 = 1000000/1090000 =1000000/1300000

= 0.92 = 0.87 = 0.77

Asset Turnover Ratio

= Sales/Total Assets

2022 2023 2024

= 3600000/1300000 = 4320000/1300000 = 5400000/1450000

= 2.77 = 3.32 = 3.72

Gross Profit Margin

Gross profit/ Net sales

2022 2023 2024

= 1080000/3600000 = 1440000/4320000 = 1800000/5400000

= 30% = 33.33% =33.33%

Net profit Margin

Net profit/Net sales

Hassan Akhter (18102015-011) 22 FMAS

Tabletop

2022 2023 2024

750000/3600000 1050000/4320000 1330000/5400000

=20.8% =24.30% =24.63%

Return on Asset

Net income/ Total Assets

2022 2023 2024

750000/1300000 1050000/1300000 1330000/1450000

=0.58 = 0.81 =0.92

10. RISK AND MEASURES TO OVERCOME RISK

Risk

 Insufficient cash flows

 Inadequate marketing
 poor brand or reputation management

Measures

Cash Flow Forecast:

A cash flow forecast gives a clear picture before money goes out, so you can manage
your cash flow better. It will let you know the inflow and outflow of your money, so you
know when it's time to be frugal and when you can let expenses stretch. Forecasts are
essentialfor making capital expenditure decisions or deciding whether to cut a cost.

By following these steps, we can overcome the risk of inadequate marketing

Hassan Akhter (18102015-011) 23 FMAS

Tabletop

 Give it more time

 Differentiate it
 Make a more valuable offer
 Retarget to fit your audience
 Try a new strategy

Following are the steps to overcome the risk of reputation

 Make reputational risk part of strategy and planning

 Control processes

 Understand all actions can affect public perception

 Understand stakeholder expectations

 Focus on a positive image and communication

 Create response and contingency plans.

11: Schedule:
We are going to launch our business inthe upcoming year of May 2022; we are going to
aware our customers through planning an event in different places. So we will start
exactly after 15 days of the event without any delay.

PHASE 2 PROJECT EXECUTION

1: Execution
Our goal was to reduce the human workforce, employee salaries expenses and create
customer relations directly with the hotel, so we achieved our goal. We made this device
because of the innovative idea that customers easily attract and increase sales. So
ultimately, we achieved our goal.

2: Deliverable
Goal As we set short-term objectives initially, our short-term objective was to increase
the sale and we achieved that objective.

Hassan Akhter (18102015-011) 24 FMAS

Tabletop

Resources

 Internet access
 Tablets
 Cloud-based dynamic application

3: Monitor and control

 Maintaining the equipment to keep them functional to provide services to the
customers
 We used cloud-based dynamic application that connects all the tablets

 Training the staff to help the work correctly.

PHASE 3 PROJECT CLOSURE

1: Project closure

Project title: Business idea for a tabletop

Business Name: Tabletop

Project manager: Hassan Akhter

Departments: Food Industry

Date of project initiation: May 2021

Date of project completion: May 2022

The objective of project closure

The purpose of project closure is to address any remaining issues which are not discussed
in this paper.

Hassan Akhter (18102015-011) 25 FMAS

Tabletop

Subject scope

This project's scope is to provide the latest technology services to the customer.

The objective of the project

 To update technology use.

 To increase sales by providing the latest technology services

 Creating awareness about Eco services we offered.

 Provide maximum services awareness.

2: Review of project completion

Outcomes of the project

 Increase employment opportunities.

 Eco friendly.
 Cost-effective.
 Low cost, high durability.
 Gain customer confidence.

The problem occurs during the project

 Lack of confidence in approaching a market.

 Bad tables

 Not enough storage

3: EXIT STRATEGIES
If we need to adopt any exit strategy in the future, we prefer to merge our restaurant with
the fast-food restaurant. A merger is a corporate strategy to combine with another
company and operate as a single entity. We agree to join with equal in size and scale of
operations

Hassan Akhter (18102015-011) 26 FMAS

Tabletop

Hassan Akhter (18102015-011) 27 FMAS