A business Plan Cafelicious is submitted in partial fulfillment of the

requirements of the

International Finance and Accounting

2nd semester B.com (Honours)

1
 Submitted by

Name of the Student

Navya Gulati - 21BCHR0072

Owais Khan - 21BCHR0078

Nithyashree K B- 21BCHR0076

Nandini Saksaria- 21BCHR0071

Kushal Rajesha- 21BCHR0049

Under the Guidance of

Prof. Alok Kumar

Professor

School of Commerce

JAIN (Deemed-to-be University), Bengaluru

30/05/2022

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 BONAFIDE CERTIFICATE

This is to certify that this BUSINESS PLAN entitled “Cafelicious” submitted to

School of Commerce, JAIN (Deemed-to-be University), is a bonafide record of
work done by Navya(21BCHR0072), Owais(21BCHR0078),
Nithyashree(21BCHR0076), Nandini(21BCHR0071), Kushal(21BCHR0049)
under my supervision from 5th April to 28th May 2022

Prof. Alok Kumar

Professor

Place: Bengaluru

Date: 28th May, 2022

Ms. Neelima
Head of Department
School of Commerce

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 Declaration by Author(s)

This is to declare that the CAFELICIOS is the idea generated by us. No part
of the CAFELICIOS is plagiarized from other sources. All information included
from other sources have been duly acknowledged. We aver that if any part of the
CAFELICIOS is found to be plagiarized, we shall take full responsibility for it.

Name of Author USN Signature

Kushal Raj Rajesha 21BCHR0049

Nandini Saksaria 21BCHR0071

Navya Gulati 21BCHR0072

Nithyashree K. B 21BCHR0076

Owais Khan 21BCHR0078

Place: Bengaluru

Date: 28th May, 2022

4
 CERTIFICATE BY THE UNIVERSITY

Certified that the Business Idea titled “Cafelicious” is based on an original BUSINESS IDEA
conducted by Ms. Navya Gulati(21BCHR0072), Mr. Owais Khan(21BCHR0078), Ms. Nithyashree
K. B(21BCHR0076), Ms. Nandini Saksaria(21BCHR0071), Mr. Kushal Rajesha(21BCHR0049)
under the guidance of Prof.Alok Kumar. They have attended the required guidance sessions held.
The CAFELICIOS has not formed a basis for award of any Degree/Diploma of any University or
Institution.

Place: Bengaluru

Date: 28th May, 2022

Director

School of Commerce

JAIN (Deemed-To-Be) University

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 CERTIFICATE BY THE GUIDE

Certified that the CAFELICIOS titled is “Cafelicious” based on an original idea

generated Ms. Navya Gulati(21BCHR0072), Mr. Owais Khan(21BCHR0078), Ms. Nithyashree K.
B(21BCHR0076), Ms. Nandini Saksaria(21BCHR0071), Mr. Kushal Rajesha(21BCHR0049) under
my guidance. This CAFELICIOS has not formed a basis for the award of any Degree/Diploma of any
Universityor Institution.

SIGNATURE OF THE GUIDE

Prof.Alok Kumar
( Professor)

Place: Bengaluru

Date: 28th May, 2022

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 DECLARATION BY THE STUDENT

This is to certify that the BUSINESS PLAN titled” Cafelicious” is carried out independently byme
under the guidance of Prof. Alok Kumar. This work is an original one and has not been submitted
earlier to any University or any other Institution for the fulfilment of the requirement of a course
studyor any other credential.

Place: Bengaluru

Name of the students: Ms. Navya Gulati(21BCHR0072), Mr. Owais Khan(21BCHR0078), Ms.
Nithyashree K. B(21BCHR0076), Ms. Nandini Saksaria(21BCHR0071), Mr. Kushal
Rajesha(21BCHR0049)

Date:28th May 2022

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 UNDERTAKING

We hereby give an undertaking that the CAFELICIOS reported is an outcome of

original study carried out under the guidance of Prof.Alok Kumar towards the in-house
BUSINESS PLAN as a part of the curriculum of PCL at School of Commerce, Jayanagar 9thBlock,
JAIN (Deemed-to-be- University), Bengaluru, during 2021-2022, is hereby submitted to theStudent
Research Development Cell - SHODHA, JAIN (Deemed-to-be- University), Bengaluru.

Further, this BUSINESS PLAN will not be used for any patent, publication, conference presentation
or for any industrial interaction without a written approval from the Project Guide and Director,
School of Commerce, Jayanagar 9th Block, JAIN (Deemed-to-be- University), Bengaluru.

Name of Student/s: Ms. Navya Gulati(21BCHR0072), Mr. Owais Khan(21BCHR0078), Ms.

Nithyashree K. B(21BCHR0076), Ms. Nandini Saksaria(21BCHR0071), Mr. Kushal
Rajesha(21BCHR0049)

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 ACKNOWLEDGEMENTS

The success and final outcome of this assignment required a lot of guidance and assistance from many
people and we extremely fortunate to have got this all along the completion of our assignment work.
Whatever we have done is only due to such guidance and assistance and we would not forget to thank them.
We respect and Thank Prof. Dr. Alok Kumar for giving we an opportunity to do this assignment work and
providing us all support and guidance which made me complete the assignment on time, we are extremely
grateful to him for providing such a nice support and guidance. We are really grateful because we managed
to complete this assignment within the time given by Dr. Alok Kumar. This assignment cannot be completed
without the effort and co-operation from our group members. Ms. Navya Gulati(21BCHR0072), Mr. Owais
Khan(21BCHR0078), Ms. Nithyashree K. B(21BCHR0076), Ms. Nandini Saksaria(21BCHR0071), Mr.
Kushal Rajesha(21BCHR0049). Last but not least, we would like to express our Gratitude to our friends and
respondents for support and willingness to spend some time with us.

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 TABLE OF CONTENTS

CHAPTER NO. TITLE PAGE NO.

ABSTARCT 11
NOMENCLATURE 13
CONTENTS
1 Business Plan 14
2 Marketing Plan 19
3 Operational Plan 20
4 Financial Plan 22
5 Conclusion 25

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ABSTARCT:

Cafelicious will be a cafe located in Bengaluru, Karnataka. The restaurant features a full menu of
moderately priced “comfort” food influenced by Indian and various other cooking traditions, but based upon
time honoured recipes from around the world.

While the menu will be small and simple, the time and attention given to everything they will serve makes
truly unique when looking for quality coffee and food. with the acid and rape survivors working with us will
help us give exceptional customer service and increase their awareness in the society.

Products Served

The following are the products to be offered by:

 Local coffee (dark roast, light roast, medium roast, breakfast blend)
 Tea
 Chinese
 Authentic sandwiches
 Maggie
 Indian food (Chats)
 Momo’s
 Pizza, Pasta prepared freshly daily
 Milkshakes, Desserts

Customer Focus

The target audience will be between 15-50 years old. Our food people can Enjoy it as environment for social
gatherings and hangout spots for students. For the teenager, it can be the place for them to relax and hangout
with their friends also They like constantly looking for variety and new tastes of the food The ambience and
food of our café can satisfy their need and want. We will make sure we provide convenience to People, by
serving the food fast.

For Middle Ages, who are working and are always in rush, we will provide them food faster so that they are
no need to wait for the food and will save their time.

The environment will also be friendly for people between 50-60s, As the ambience will make them have a
good time with their loved one’s also it will be a good spot for them to hangout with their friends as this is
the age where they bring the inner child out!

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Management Team

It’s All About the USP!

USP will be our initial focus. We will soon decide our USP, it will contain of our signature dish, a star chef,
pet-friendly access, that stands out prominently through the menu, interiors & staff uniform.

Café integrated with technology!

We are also planning to integrate our café with technology like contactless dine-in and delivery, online
reservations, free WIFI, online/mobile ordering, third-party integrations, contactless payments, etc.

We believe Customer is the king!

There may be times where customers face bad experience at our cafe. They may communicate their
displeasure through the feedback form, on the spot complaint to the wait staff/manager, or posting a negative
review on social media. You can’t afford negative publicity.

Success Factors

We are going to focus on the 2 basic success factors:

1. Customer Service + Staff

It is no surprise that customer service is important. Diners expect a high level of service when they visit your
café and the only way to provide that is to make sure that your employees know their job, the menu items,
their ingredients and preparation confidently. For this to happen we will create educating strategies that will
keep employees happily working as well as finding dedicated staff members to run core operations of our
café.

2. Food

One of our major focus is to choose the right type of food, the quality of ingredients as well as how
to present our dishes. From the beginning stages of our café business, we will hold your kitchen to
consistent food preparation standards as well as find and partner with quality food suppliers.

Financial Highlights

Cafelicious is seeking (amount) in debt financing to open. The funding will be dedicated for leasehold
improvements, design, working capital, and opening inventory. The breakout of the funding is below:

– Store design/build: 8,30,000

– Working capital: 20,00,000

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– Opening inventory: 10,00,000

NOMENCLATURE

Name of the business: Cafelicious.

Reasons why Cafelicious:

1. Ambience: As the Business is based on Food industry, it is important for us to make the interior of
the Cafe look attractive and aesthetic for customer attraction.

2. Menu and food: The business is completely based on employment of disabled people, so the menu is
completely customized according to them so that it will help them to cook and serve accordingly. And the
food is completely hygienic and tasty and the employees are trained very well before they start their service.

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Business plan

EXECUTIVE SUMMARY

Cafelicious Is a café and a community in India run by survivors of acid attacks and rape. We also have
especially abled people working with us. The café aims to increase awareness of these survivors and
empower them in society. The current location of the café will be in Bangalore. The café features a full
menu of moderately priced ‘comfort’ food Influenced by various food traditions but based on time-honored
recipes from around the world. It also includes a Coffee House with a dessert bar, magazines, and space for
live performances.

Will provide accessible and affordable high-quality food, coffee-based products, and entertainment to
thousands of residents and hotel visitors located within five-mile of radius. It will focus on giving a
successful identity to our staff and it will give them the confidence to face the society.

The general nature of competition is typically a 40 to 100-seat café with outdoor seating. The menu prices
for entrees range from Rs 100 to Rs 800.

Customer Relationship Management to track main customer data such as frequency, reservation, order
history etc. helping us structure solid customer profiles. Accurate reservation platform to help the customer
book tables with automated reservation reminders via SMS and emails and contactless cards and card
readers to process the card and mobile payments like phone pay, apple pay, Paytm, and many more. Also
ensuring that the payment processor accepts online payments via the internet for customers placing orders
online.

A precise barcode system for easy access to the menu replicating a physical menu with different categories
to order form is made available in split seconds.

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The target market mainly consists of youngsters looking for an eye-pleasing ambiance and an elegant vibe,
with families looking for high-quality food and customer service, we also target a small segment of
customers impressed by the cause-driven idea of the business.

INDUSTRY ANALYSIS

The café is located in the commercial area in the heart of Bengaluru after a number of regular surveys about
business sustainability in a highly competitive location with a positive outcome and a brief understanding of
why the business will prosper.

A large number of established restaurant chains and a significant number of start-ups creating an impact in
the quality, varieties, and ambiance has set a base, and an opportunity to narrow down the things the existing
enterprises don’t offer which is a crucial aspect for our business.

A) Barriers to entry: Although the entry into food and beverage industry seems easy has quite a few
difficulties. We anticipate new entrants cracking these difficulties and implementing an easy change
policy and updating the menu, ambiance, strategies at regular intervals.

b) Supplier power: [Moderate force] Margins from the suppliers is quite higher, therefore the possibility of
giving cheaper services to the guests is achievable.

c) Power of customers: Customer holds a game-changing influence on the business. Uncertainty in customer
preferences can make or break the enterprise.

Strengths:

● Trained, dedicated and experienced personnel.

● Vision is to support women from backward sections. (Any social impact strategy)

● Local staff.

● Pricing Strategy.

● First-rate customer service by friendly staff.

Weaknesses:

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● High costs of food and supplies may bring down profit margins.

● Established restaurant chains.

● Brand awareness, Minimal online appearance.

● Preparation time (with limited staff)

Opportunities:

● Social Media appearance and campaigns.

● Opening Offers

● Promoting local culture

● Expansion in the Online market.

● Customers with increased awareness about health and hygiene.

Threats:

● Economic recession

● Covid-19 pandemic situation

● Price volatility

● Changing customer taste preferences.

● Government taxes.

PESTLE Analysis:

Political:

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· Health and safety regulations.

· Tax reforms.

· Employment policy and increasing labor costs (Mandatory employment benefits)

· Large scale issues causing Lockdown.

· Impact of meat in different parts of the country.

Economic:

· Increase in the price of the commodities.

· Running costs are higher.

· Infrastructure or ambiance costs.

· Business Cycle stage (prosperity, recession, recovery)

· Increasing disposable income of customers.

· Fluctuating taxes and costs on raw materials.

Social:

· Increasing demand and dependence on readymade food due to the busy lifestyle.

· Awareness of organic food and veganism.

· Social conventions.

· An Increasing number of people are willing to spend for the ambiance. (Social trends)

· Language and cultural barriers. (As we are hiring rural women)

Technological:

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· Automation

· Cracking the supply chain of raw materials.

· Large-scale reach through social media promotions.

· Technological progress like accepting payments online via scanner.

· Menu accessibility via barcodes

· Ease of ordering from online portals like Swingy, Zomato, etc.

Environmental:

· Climatic changes causing increase or decrease of demand for particular food products.

· Usage of Biodegradable or Eco-Friendly cutlery.

· Waste management.

· Extinct spices.

· Seasonal availability of food products.

· Threat of natural calamities or disasters thereby putting the availability of raw materials at stake.

Legal:

· Food safety and Hygiene laws.

· Employment laws.

· Discrimination laws.

· Customer protection and E-commerce.

· Environmental pollution laws.

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HR plan:

HR contributes towards your business growth, they are directly responsible for the growth of your business,
to have HR serves to manage talents and to get the best out of people. Looking in our start-up we focus on
getting people who are at that point of their lives where they are afraid to face the world or they are
especially ahead and society has seen futile.

The people that we will be recruiting will be those that will be called up by various NGOs, support cells, and
communities that work for social welfare. The commission will be provided to these various agencies.

We plan in getting these people employment where they can serve and earn a living and show society that
they are capable of everything. We look forward to training our staff after we hire them. The trainers are
hired to train our specially-abled staff, they will be trained on how their job will be, what work they will be
doing throughout the day.

Our staff will not just focus on how they are serving the customers but also on how they manage the kitchen.
They will also be trained in cooking and handling the kitchen.

Salaries 50,000

Commission paid to agency 50,000

Training cost for staff and chef 80,000

Marketing plan:

Initial stage of our business need Word of Mouth marketing that is giving an experience that they can share
about accordingly we planned for the opening offers with a free drink on orders above Rs.250 and a free
meal on orders above Rs.500 and also a Lucky draw for all our guests visiting during the first 15 days of our
café which makes our guests enthusiastic and share amongst their families, friends and colleagues.

Placing reliance on direct marketing we intend to market our enterprise through text messaging and
newspapers wherein we send detailed information about our main sellers and famous foods from different
parts of the country to attract the customers.

Creating consistent content on social media platforms like Facebook and Instagram to promote our service,
vision, mission and culture of the enterprise and boost the customer profiles. Sharing customer reviews on
social media not only act as a communication platform but also increase the traffic towards the business.

Advancing towards niche social media influencers/ food vloggers fortunately within the first lists of our
circle of friends and acquaintances to try our wide range of foods and promote via various social media

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platforms which creates a sense of curiosity which increases engagement, web traffic and also increases
awareness amongst the target audience.

Operational plan

Generating employment for specially-abled people by providing service to society. To create a sheltered and
joyful environment for people who are considered taboo in the lower parts of society.

GOALS AND STRATEGY

● Employ specially-abled people and acid attack survivors

● To generate a stable income source and a cycle of cash flow

● The café features a full menu of moderately priced food influenced by various food traditions but
based on the time-honored recipes from around the world.

STRATEGY

● Attracting the public with our great variety of food and make customer service unique and
incomparable to any other café by our specially-abled employees.

● To provide a peaceful ambiance that promotes a work environment; which eventually leads
customers to spend more time and increase their engagement with us, thus creating good relations with
customers.

● Our café would be located near the KHB colony in Koramangala to attract students, working
professionals, and people who would love to spend quality time with their loved ones.

● The skilled staff will be hired for preparing various delicacies from across the globe.

● After hiring our specially-abled staff they will be further trained on whichever work they are capable
of doing.

● Our focus will be on improving customer-based relationships with our hospitality.

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● For marketing our café, we will be using various platforms like social media services, influencer
marketing, direct marketing (pamphlets, brochures), cause marketing, and word of mouth.

● The emphasis of our café would be to attract customers for which we will be keeping a whiteboard
where people can come and write their messages.

ACTIVITY

● The work will be distributed among the specially-abled people according to what they can do. For
example: - a person who cannot talk but can collect cash, record orders, and cook.

● The training will be provided to our staff to talk in basic sign language which is understandable by
the general public.

● Rape and acid attack survivors who are fit will monitor others and assist them in their work.

● To generate payments accounts; Example: - GPay, Paytm, PhonePe, etc.

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Finance cost

Investment Cost
Particulars Amount (in Rs.)
Property on lease 15,00,000
Advance paid for renting equipment 3,00,000
Commission paid to agency 50,000
Training cost for staff and chef 80,000
Furniture 4,00,000
Automated Systems 2,50,000
Advertisement 50,000
Café registration 20,000
Registration on food delivering apps 2,500
Interior design alteration 3,00,000
Speaker system 30,000
Lighting 50,000

The costs incurred are Rs. 30,32,500 out of which our lease and the advance amount would be refunded at
the time of returning.

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Fixed Cost

Particulars Amount (in Rs.)

Salary 50,000
Equipment rent 30,000

Variable Cost (On monthly Basis)

Particulars Amount (in Rs.)

Vegetables 2000
Fruits 1500
Transportation 2000
Milk 1000
Oil 1023
Spices 500
Electricity bill 3500
Water Bill 1200
Other Raw Materials (Rice, Wheat flour, Pasta etc.) 7500

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Sales Sheet

Particulars Cost Price Sales price

Hot Coffee 10 25
Hazelnut Coffee 12 30
Cold coffee 23 40
Cappuccino 20 35
Latte 20 35
Americano 24 40
Classic Tea 9 20
Ginger Tea 13 25
Lemon Tea 12 25
Black Tea 10 20
Masala Tea 14 25
Hot chocolate 20 35
Lime Mint cooler 20 35
Rose Milk 20 35
Virgin mojito 23 35
Chocolate milkshake 22 40
Strawberry milkshake 19 35
Mango milkshake 28 40
Blueberry milkshake 30 50

Farmhouse Pizza 120 200

Barbeque Pizza 110 180
Veggie loaded Pizza 79 140
Cheesy Chicken Pizza 135 210
White sauce pasta (veg and non- 79 & 100 135 & 200
veg)
Red sauce pasta (veg and non- 79 & 100 135 & 200

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 veg)
Veg momos 39 50
Non-Veg momos 59 70
Schezwan Fried rice (veg and 69 100
non-veg)
Schezwan Noodles (veg and non- 79 110
veg)
Chili Garlic Noodles (veg and non 79 130
Paneer Chili 89 140
Chicken Lollipop 89 140
Mushroom Chili 79 135
Dragon Chicken 99 165
Pav Bhaji 15 30
Masala Chat 14 30
Bhel Puri 12 25

Cheese Sandwich 25 35
Cheese Chilly Sandwich 35 45
Corn Sandwich 28 35
Paneer Sandwich 35 50
Chicken Sandwich 45 55
Classic Maggi 20 30
Cheese Maggi 30 40
Chilly Cheese Maggi 32 40
Schezwan Maggi 28 40
Paneer Maggi 35 50
Mayonnaise Maggi 26 35
Hot and Spicy Maggi 33 40

Conclusion

Increased knowledge in healthy alternatives, hospitality trends, sanitary standards and affordable menu
generates competition, to probe into such aspect is predicted to be convenient. High quality efficient
machinery, compliant and friendly employees are the assets of our business. Employee scheduling software,
QR code check-in, contactless ordering systems are few other functional resources of the business. The
public with our great variety of food and make customer service unique and incomparable to any other café
by our specially-abled employees Although the entry into the food and beverage industry seems easy, it has
quite a few difficulties. We anticipate new entrants cracking these difficulties and implementing an easy
change policy and updating the menu, ambiance, strategies at regular intervals.

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Reference Links
https://fci.gov.in/
https://www.business-standard.com/topic/food-corporation-of-india
https://pds.utl.gov.in/FCI-Details.aspx
https://fci.gov.in/finances.php?view=5
https://m.rbi.org.in//SCRIPTs/PublicationsView.aspx?id=18275
https://www.business-standard.com/article/economy-policy/has-food-corporation-of-india-reduced-its-
inefficiency-115122200007_1.html
https://www.cipd.co.uk/knowledge/strategy/organisational-development/pestle-analysis-factsheet
https://www.investopedia.com/terms/s/swot.asp
https://www.bdc.ca/en/articles-tools/money-finance/manage-finances/6-steps-to-create-your-
companys-financial-plan

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