PROJECT TITLE AND DESCRIPTION

Project Title : FUSION CAFE

Project Description:

● We are going to establish a “Fusion Cafe” . Starting Menu European, International

food range . Site , Target Market and Total Costs are mentioned to incur in
operating this particular business. In addition or customer attraction we are going
to add theme named “HANGING GARDEN”.

● It’s our first business so we can’t take a chance to loose Profit or Customer.
● The duration of this project would be 6 months after approval.
● It’s a new concept of Garden Theme Cafe relaxing and comfortable attraction for
customers.
● Operated by Owner Mr & Mrs Ghafoor.
● Allocated area : 2200 sqft

Identifying Problems.
Ensure that plant maintenance , customer service food quality will work properly
from initial till operations.

DESIGN & CONSTRUCTION:

● Basement with parking , store and a servant quarter for gardners and guards.
● Ground floor with kitchen , dining , play area ,library section and restrooms.
● Outdoor seating with a Garden.
● 1st floor .
● 2ns floor .

Total budget : 26 cr
S.NO
WORK EST.COST

1 LAND 9 cr

2 CONSTRUCTION 6cr

3 DECOR(WITH GARDEN) 4 cr

4 PROCUREMENT 3 cr

5 MARKETING 2cr

6 R&D AND TRAINING COST 2cr

BUSINESS CASE:

● We are going to establish a “Fusion Cafe”. Starting menu European and

International Food range . Site ( Defence Ph 7) , Target market and Total
costs are mentioned to incur in operating this particular business. In
addition or customer attraction we are going to add Garden Theme
“Hanging Garden” in our dining.
● A little children play area , outdoor hanging garden seating ,basement car
parking.
● We have a comfortable & relaxed dining with nature friendly away from
pollution to keep environment clean & Green.
● We have a Garden outdoor for wandering of our customers and they can
purchase plants or flower from there .

PROJECT MANAGER ASSIGNED & AUTHORITY

LEVEL
Mr Faisal Siddique shall be the Project Manager for this project and have the
authority to select team members and determined the final project budget.
PROJECT BUDGET 26 Cr

MOVING BUDGET 1 DEC 2023

FOOD SAFETY FOR CAFE:

PERSONAL HYGIENE:
Staff should maintain proper hygiene, including regular handwashing, wearing clean
uniforms and avoiding touching their face or hair while handling food.

FOOD STORAGE:
Perishable foods should be at appropriate temperatures to prevent bacterial growth.
Use poper labeling and the “FIRST IN, FIRST OUT” rule to manage inventory and
prevent spoilage.

CROSS CONTAMINATION:
Prevent cross contamination by keeping raw and cooked foods separate, used different
cutting boards and utensils for raw and cooked ingredients.

COOKING TEMPRATURE:
Cook foods to their recommended internal temperatures to kill harmful bacteria.use a
food thermometer to ensure accuracy.

CLEAN SURFACES:
Regularly clean and sanitize all surfaces, utensils and equipment used in food
preparation. This helps prevent the spread of germs.

INVENTORY MANAGEMENT:

INVENTORY TRACKING:
Keep a detailed record of all items in stock,including ingredients , supplies and
equipments. This can be done manually or using inventory management softwares.

REORDER POINTS:
Establish reorder points for each item based on demand and lead items. When stock
reaches a certain level , it triggers a reorder to prevent shortages.

SUPPLIER RELATIONSHIP:
Maintain a good relationship with suppliers to ensure timely deliveries , negotiate
favourables terms and stay informed about product availability.

TRAINING PRGRAMS:
● FOOD SAFETY HYGIENE
● ALLERGEN AWARENESS
● MENU KNOWLEDGE
● CUSTOMER SERVICE
● P.O.S SYSTEM
● UPSELLING TECHNIQUES
● TIME MANAGMENTS
● CONFLICT RESOLUTION
● CLEANLINESS & MAINTAINENCE
● TEAM WORK & COLLABORATION
● FIRST AID & SAFETY
● CULTURAL SENSITIVITY
● LEADERSHIP AND MANAGEMENTS
● PROFESSIONAL DEVELOPMENTS

HEALTH AND SAFETY (S.O.P,’S)

● GUIDELINES TO FOOD SAFETY

● PERSONAL HYGIENE
● CLEANING AND SANITIZATION
● ALLERGEN MANAGEMENT
● COVID-19 PROTOCOLS
● FIRST AID EMERGENCY PROGRAMS
● FIRE SAFETY
● CHEMICAL HANDLING
● EQUIPMENT SAFETY
● WASTE MANAGEMENTS
STAKE HOLDERS:

OWNER MR AND MRS GHAFOOR

PROJECT MANAGER MR FAISAL SIDDIQUE

FUNCTIONAL MANAGERS

CONSTRUCTION MANAGERS MR FAISAL, MR ABDULLAH

HUMAN RESOURCES MANAGER SHAHZAIB

MARKETING AND CUSTOMER SUPP M. MUJAHID

RESTAURANT MANAGER MR RAHEEL

QUALITY AND CONTROL MANAGER MR ASIM GOHAR

CHEFF MR BAQIR

DELIVERABLES:

● PROJECT DESIGN
● PROPOSAL
● PROJECT REPORT
● RESTAURANT PERMIT
● DESIGN & CONSTRUCTION
● * COVERED WITH GLASS GROUND PLUS 2
● * BASEMENT PARKING
● * LAVOTORIES
● MATERIALS:
 ● CROCKERY
● FURNITURE
● GARDEN NURSERY
● STAFF:
● RESTAURANT MANAGER
● CHEFF
● TRAINED WORKING STAFF
● SPECAIL DISHES
● RECIPIES
TOTAL BUDGET :26 cr

ASSUMPTIONS:
Complete the project no later than may 30,2024 , spend no more pkr 26cr.

We have assumed that our team will be available to assist the project and that testing
can be done on 30 April 2024 , via the soft opening of a restaurant where friends and
family of MR GHAFOOR can taste our final products and give their valuable feedback.

Cheff baqir is ready to take up his work according to project . other hiring should be
completed before 20 May 2024.
FINANCIAL STATEMENTS;

GREEN WOOD CAFE

BALANCE SHEET AS ON JUNE 2024

ASSETS LIABILITES
CURRENT ASSETS CURRENT LIABILITIES.

CASH 5000000 ACCOUNT PAYABLE 2000000

EQUIPMENTS 30000000 MAINTENENCE EXPENSE 200000
INVENTORY 4000000
INSURANCE EXPENSE 800000
FIXED ASSETS NOTE PAYABLE 6000000
BUILDING 150000000
MACHINES 10000000 LONG TERM LOAN 20000000

OWNER’S EQUITY:
CAPITAL 165000000
TOTAL 199000000 RETAINED EARNING 5000000

TOTAL 199000000
 STAFF SALARY REGISTER
S.N
O STAFF DESIGNATION SALARY
MANAGE
RS
1 GM RESTAURANT MANAGER 1000000
2 MANAGERS 1ST ASSISTANT 70000
3 MANAGERS 2ND ASSITANT 50000
4 MANAGERS SHIFT MANAGER 45000
5 CHEFF HEAD CHEFF 45000
6 COOK KITCHEN COOK 40000
7 INCHARGE FLOOR INCHARGE 38000
8 INCHRGE FLOOR INCHARGE 38000

OTHER STAFF 426000

1 CREW CASHIER 28000
2 CREW CASHIER 28000
3 CREW CASHIER 28000
4 CREW ORDER TAKER 28000
5 CREW ORDER TAKER 28000
6 CREW ORDER TAKER 28000
7 CREW ORDER TAKER 28000
8 CREW SERVER 28000
9 CREW SERVER 28000
10 CREW SERVER 28000
11 CREW SERVER 28000
12 CREW HELPER 28000
13 CREW HELPER 28000
14 CREW HELPER 28000
15 CREW RIDER 28000
16 CREW TECHNICION 28000
17 CREW RIDER 28000

476000
OUTDOOR STAFF
1 GARDENER GARDEN 25000
2 GARDENER GARDEN 25000
4 GUARD SECURITY 25000
5 GUARD SECURITY 25000
6 GUARD SECURITY 25000
7 GUARD SECURITY 25000

150000

GREEN WOOD CAFE

INCOME STATEMENTS AS ON 31ST MAY 2024

SALES; 6750000
COST OF GOOD SOLD (2250000)
SALE DISCOUNT (1500)
GROSS SALES : 4498500

OPERATING EXPENSES:
SALARIES EXPENSE 1077000
UTILITY EXPENSES 1500000
OFFICE SUPPLIES 100000
MISCILINIUS EXPENSES 50000

NET PROFIT OR LOSS 1771500

PROFIT