Organizational Plan

Mission Statement
“The Crust’s” mission statement is “to take pride in making the perfect pizza while providing
courteous, helpful service at all times, striving to have every customer say that they plan to be
back.”

Vission Statement

Our vission is to improve the well-being of our customers, community, and people connected to
our company. To reach on the top of the peak to provide best service and taste to see the
happiness on customer s face.

Marketing Plan
A marketing plan is an operational document that demonstrates how an organization is planning
to use advertising and outreach to target a specific market. The marketing plan of our company
consists of 4 P’s.

Product

The product of of any restaurant is their menu items but also the service that they provide. The
style, quality and attributes that make it unique are all aspects of the product offering.

Now talking about the product, we make all our products with the quality, every customer will
desire to come back and eat in our restaurant. Our menu is consist of wide range of pizzas in
terms of sizes and flavours. We prepare and serve pizzas and other related itmes. We offer from
the simple classic pizza to the special supreme pizza. Also low fat pizzas are available for the
diet concious people, in which we use low calories products like, cottage cheese which is low in
fats, and a lot of veggies which are a great source of protien for customers.

The items that are available in our menu and being served in our restraunt includes:

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  Pizzas
Classic Chicken Tikka, Chicken Fajita, Peperoni Pizza, Margerita Pizza,
Tandoori Chicken, Peri Peri Chicken, Italian Chicken, BBQ Chicken, Veg Pizza, Deep
Pan Pizza and Thin Crust Pizza.

 Breads
Garlic Bread, Chicken Bread, Cheese Bread, Calzones and Bread sticks.

 Salad Bar
Chicken Salad, Ceaser Salad, Pasta Salad and “ The Crust” Special salad.

 Drinks
Coke, 7up, pepsi, Sprite, Mineral Water.

Price

Price is very important for any restaurant. As we have a pizza shop, so we

need to provide customers with reasonable price as well as meet our expenses.
We lower our prices as compared to the other competitors, but we never
compromises on our quality.

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Operational Plan
The food industry is the biggest industry in Pakistan. And pizza is one of the most favourite food
of Pakistani’s. That is why we introduced large range of different styles and flavours of pizza.
Our company “ The Crust” use highquality and fresh ingrediants for the toppings, all the
vegetables are freshly brought from the farms and further processed. Also we use a good quality
of flour to make a hand tossed dough for the pizza base. The fresh meat brought from the poultry
farm, then finely chopped in our machines to get cooked and topped on the pizzas. The cheese
used in pizzas is from the best company known as Adam’s cheese. We use their chadder cheese
which melts in mouth and gives the pleasure of pizza slices and the mozerella cheese that makes
the strings to look that pizza appealing and mouthwatering.

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The Crust is a family oriented pizza restraunt. Our emphasis is on serving delectable pizzas in an
inviting environment condusive to extended family get-togethers, birthday parties, friends
outings or just a simple family meal out. Our business is consist of a small team of management
and employees who manages the business very well. All the team have a business management
experience as well as hospitality industry experience. Our business plan outlines the market and
strategy to create a profitable pizza restaurant business.

Product and Service Design

We provide new services and products that are important to any developed economy, especially
for services, given that more than half of the gross domestic product of developed economies is
in the service sector.

. The benefits we providing new services and products include the following:

• Enhancing the profitability of existing customers

• Attracting new customers to our company

• Improving the loyalty of existing customers

• Opening markets of opportunity

Our company “The Crust” offers different flavours of pizzas with the variety of toppings and
sauces. The pizzas in our kitchen are made by the unique recipes with our secret sauces and a
vast array of topping selections, as well as healthy alternatives. The spices ans seasonings used in
our pizzas are homemade and made by fresh herbs and seeds. We also customize pizzas as per to
the demand of the customer.

Equipments

Our pizza business equipment necessary for our pizza shop will depend on our restaurant
concept, so the equipments we need are:

 Refrigeration equipment

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  Dough preparation equipment, such as dough sheeters, dough presses, and proofing
cabinets
 Pizza ovens – we can choose from conveyor ovens, impinger ovens, pizza deck ovens,
convection ovens, or a brick pizza oven
 Basic preparation supplies, including pizza cutters, cutting boards, serving utensils, and
plates
 Serving supplies, like pizza stands and pizza delivery bags.

Supporting Facility:

The physical resources that must be in place before a service can be offered are known as the
supporting facility. The restraunt building, dining hall and play area are the supporting goods of
our company.

Facilitating goods:

The materials purchased or consumed by our customers are the items provided by our customer
to receive a service are our facilitating goods. Food that customer will order, the home delivery
option that we’ll provide and the service that our staff will give to the customers are the
facilitating goods.

Explicit Services:

Our explicit services include the play area where kids can play, the food that our chef will made
and the ambiance that we will provide.

Implicit Services:

Our implicit service include attitude of the staff towards customers, atmosphere created through
décor, music & tidiness, seating comfortnes of chair & table and privacy security.

Operational Strategy

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The restaurant operation is the face of the organization The distinct role of operations is to be
possessed with the quality of pizzas and the experience that customers receive. The operations
are defined by the different concepts in “The Crust” including full service restaurant and home
service restaurant. The operations at “The Crust” cannot be highlighted for any single functional
unit but is the collection of many sets of activities carried out within the units and bring success
by turning customer expectations into reality. “The Crust” operations work to the “CHAMPS”
policies, that are: Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed. These
policies are the key drivers of operations excellence into our business. Despite the feasibility of
such operation policies, the capability of our operations manager to deal with the issues faced
during implementation is the key success factor of our company. Our business took a great
advantage of technology by using the new technology and other procedures to get a profitable
advantage from it. Our company keep up with industry standards and patron expectations, which
means having a mobile-friendly website, being present on mobile apps, providing an online
ordering option and using a sophisticated Point of Sale system to help make our restaurant more
accessible and run more efficiently. “The crust” has its own official website where our online
customers can go through our delectable menu of different varitities of pizza and other items. We
take online orders on our “ The Crust” official website, and deliver food in no time. Also take
orders on Apps like foodpanda and cheetay, which is a great source to run a profitable business.
We run our pizza business through these new technologies that helps us improve our pizza
ordering, payment, and delivery processes, while also help us deliver a better final product.
Manager will rely on operational checklists to verify that each work shift has been properly
prepared for and to ensure that the operational standards are followed before, during and after
work shifts.

While hiring the employees, we interviwed a large number of candidates who are actually hard
working, but we look for those who have the positive and warm personalities. The real success of
our business is that our customers are comfortable while interacting with the employees. Also we
hired people who are well educated and know the business management as well as the hospitality
experience. A resturant can get by with the small staff than a full service operation but u still
want to have enough workers on the floor and also in the kitchen to make sure that the food is
stocked promptly. Identify the times you expect to be busiest in schedule extra workers during
those hours.

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Train the staff so they can work in the kitchen that will help us to stock up during times when
little help is needed on the floor. Keep runners busy replenishing food as it gets deplited.
Schedule dedicated staff for wipping down tables and clear dishes.

Location

The crust is loacted at the heart of Lahore , Mm Alam road. This location is very favorable,
providing high visibility, high traffic and a high flow of customers, wishing to stop at our
restaurant. Our location of the restaurant is ideal location for any restaurant because all the
known brand for clothing and other shopping material are also located there so people can easily
shop and when feel hunger they can find their ways to our restaurant. This place has been chosen
after keeping several considerations in mind and after careful evaluation of the alternatives. The
target market of our resturant are the upper middle and middle class as they are the mostly
shoppers on Mm Alam road. The resturant is located in a major traffic area and is loacted at
remote area. The total area covered by the resturant will be 2800 square feet, which is a perfect
area for a pizza shop to fulfil all the working needs.

Capacity

While opening a restaurant every person should know about the capacity they are going to have.
Actually capacity refers to an upper limit or ceiling on the load that an operating unit can handle.
The operating unit includes the machines, store rooms, kitchen and the workers. Talking about
the capacity of our restaurant, there are 45 seats availabale that can be used by the customers at a
time. Capacity is always needed depending upon the product and service we’re offering. As
we’re planing to start a pizza shop, so we took capacity in which we can fit in our machinary,
raw material, and the area where we can prepare food. Also we keep in mimd about the dinning
halls, play area, and reception area where atleast 40-50 people can sit at a time. Actually the
capacity affects the ease of a management; having appropriate capacity makes management
easier than when capacity is mismatched.

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We can accommodate 40-50 people in the dining room. The décor for the crust will feature wood
accented construction adorned with paintings and props blended with an Italian theme decor. 20
Diner style tables will be surrounded by heavy wooden chairs and accompanied by leather-
covered booths.

The overall objective of strategic capacity planing is to reach an optimal level where production
capabilities meet demand. Also because capacity decisions involve substantial financial and
other resources, it is necessary to plan for them far in advance.

Layout

Layout is the main part of any organization, specially a restaurant. Layouts that are perfectly
designed can improve coordination across departmental lines and functional areas boundaries.
The layout defines capacity of its processes into actual physical arrangements of people,
equipment, and space. The layout of our restaurant “The Crust” is perfectly designed. The space
planings of our restaurant are designed by the professionals, who blocks out interior spatial areas,
defines circulation patterns and developes plans and layoutsfor furniture and equipment
placements.

The dining hall and the kitchen are located at the perfect positions from where the waiters can
easily serve the food to the customers without any interference. The layout of the reception
where the customers order their food is linear, so there can be space between customers and they
can order one by one without any problem. The store room, where all the raw material like,
vegetables, meat, flour, cheese, spices and other things used for the cooking purpose, is just
behind the kitchen, so it will me easy for our cooks to get things from there without having
problem. The resturant has two doors one at the back and one at front, from the back door we can
enter all the raw materials because from the traffic at back is not too much and it will easy for us
to enter all our goods from there and front door is for our customers. As “ The Crust” is also a
restaurant with take-away option, so we design a drive-thru area for that option and just beside
that there will be a parking area, so that the reamainig are can also be used. We provide wallet
parking to our customers it will convenient, adequate as well as easy access for customers, which
is actually the meaning of profitable strategy of the capacity.

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Quality Management

Successful management of quality requires that managers have insights on various aspects of
quality. From the owner to the servers or cashiers, everyone in the structure of the business
should have a place in the team and management section of the business plan. And in order to
maintain the quality management, every sigle person of the management has to follow the plan
and the rules discussed in the business plan for the quality assurance.

Quality control can be defined as the method used by the operations management to maintain the
desired level of quality in products. . It can also be considered as the systematic control of
different factors that leverage the quality of a product. For physical products, the aim is to
prevent defects at the source while relying on an effective feedback system and corrective
actions. The aim of our company “The Crust” is to achieve the complete operational policies
practices. We will try our best , so that optimal strength should be utilized into production
process and we can get the maximum outcomes and maintain 100 percent product quality
standard.

The Determinants of Quality

 Design
 How well it conforms to the design
 Ease of use
 Service after delivery

Our restaurant main purpose is to satisfy the customer by maintaining the quality. We will
always make sure that the product or service that we will offer our customers is perfect. The food
we will make, the service our management and team offer will always maintained in the aspect
of quality. Taking care of the cleanliness of the restaurant, which includes the floors, tables and
chairs, the utencils that are being used in the kitchen and the hygine of the food, will be our first
priority.

Scheduling

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Having a daily schedule gives your business an organized structure, which is very important for
the success of any organization. And our company is looking forward to be the most successful
restaurant, so “The Crust” will be run on some rules, from which the most important rule is
scheduling. Our employees will know their tasks at hands, according to their shift time and the
management team will have this information as well. Our scheduling includes the opening time
of the restaurant, the food making process time, closing time of the restaurant. Our opening time
will me 1:00 pm to 12:00 am. We will be open for 11 hours.

Our company’s every single worker or team member will know the schedule of the restaurant
and they’ll follow the schedule in order to perform the tasks on time.

Supply Chain

A supply chain is the sequence of organizations. The facilities, functions, and activities that are
involved in making and delivering a good or service. The sequence starts from the basic
suppliers of raw materials and extends all the way to the final consumers. The suppliers are the
vendors, who specialize in each step of this chain. A reastaurant supply chain involves
developing and managing realtionships with food suppliers to get products.

The most important thing that our company will always follow is the good relationship with
vendors. Because we know that people respond to three things: honesty, transparency, and
respect. We’ll always remember those rules and work those in every vendor interaction, and will
get better deals.

Raw material

First of all we’ll determine the products our customers want. Then start sourching raw material.
We’ll identify restaurants food suppliers, like the farmers from whom we’ll get the fresh
vegetables, the wholesale food distributors from whom we’ll get the fresh meat, other types of
sauces and spices made with fresh herbs. And lastly the vendors who sell takeout containers and
paper goods, and negotiating contracts with them. We also analyses the requirements and ensures
to formulate the supplier with correct quantity, subsequent supportive plans, timelines etc. which
ensures that there are no delays hence, maintaining a healthy balance between the supplier and

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buyer relationship. The supply chain mainly consist of Direct Suppliers (Pepsi, wheat, Chicken,
Vegetable and Sauce) are sourced from these suppliers.

Distribution

Our distribution channel are used for on time diliveries, transportation of our packaging boxes
and picking orders. Getting the sealable goods to our resturant back up kitchen. The logistics are
as simple as bringing food from the kitchen to the table.

Inventory

Inventory refers to the number of valuable goods available in an organization at a particular time
to ensure customer demands are met efficiently. Inventory management refers to the efforts taken
by the management of an organization to ensure the maintenance of an efficient and economical
amount of inventory. Inventory is necessary for an organization to meet speculative demand,
physical needs, and the organization’s functionality. This improves organization efficiency
leading to high profitability and turnover ratios in a given organization. It encompasses all raw
materials, work in progress and finished goods with in the supplychain. As the base is prepared
in the resturant and then further process like toppings will be add keep the inventory stock of
only three days because it is the perishable good so the inventory stock cost is reduced . As only
the raw material is transferred to the store so in case of any particular item demand is increased it
do not creates any problem. To deliver the raw material to our resurant we use the refrigerated
trucks in which the material is kept and there is a control of temperature which we set according
to the distance between the grocery store and the resturant. As the Pepporine mozzarella cheese
will purchased from adams outlet respectively so it will take time an increased the cost also so
they have to manage but on the other hand to compensate the increased cost they maintain the
local supply chain to reduce the cost like vegetables, wheat,tomatoes will purchased from
grocery store. So we provide the world class facility and taste by getting the best quality
products.

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