PROJECTS DETAILS

1 Promoters Rishabh tomar

2 Location Sant nagar burari (delhi 110084)

3 Name of the project
/Business activity
proposed
4 Products /Serving
5 Project cost
6 Means of finace
7 Subsidy
8 Bank loan
9 Gurantee
Multy brand cloud kitchin
Door step food & Beverage Delivery
Service
Chines food , itelian food , north indian
food , fast food & Beverage
10 lakhs
Bank loan : 7.20
Subsidy : 2.00
Promoters Enquity : 80
70% of the project cost is financial by
bank loan
Bank loan is guranteed by credit
gurantee fund trust corporation

10 Gurantee First year 1.5 % of project cost Second

year onward .75% of project cost
11 Turnover first year Rs. 105 lakhs

12 Gross profit estimated 26%

13 Net profit estimated 18%
14 Average D.S.C.R 5.5
15 Period of loan 5 years
16 Employment 8 persons (full time)

CONTENTS
 1. INTRODUCTION
2. LOCATION
3. PROJECT
4. SUBSIDY
5. WORKING CAPITAL REQUIREMENT
6. EMPLOYMENT
7. BANK LOAN
8. MARKETING ARRANGEMENT
9. FEASIBILITY
10. PROJECT COST
11. MEANS OF FINANCE
12. WORKING OF ECONOMICS
13. PROFITABILITY STATEMENT
14. CASH FLOW STATEMENTR
15. BALANCE SHEET

ANNEXURE

A. PROMOTERS DETAILS
B. PRODUCTION DETAILS
C. MACHINARY & EQUIPMENTS
D. WAGES & SALARIES
E. PRODUCTION COST
F. LOAN REPAYMENT
G. WORKING CAPITAL
H. SALES DETAILS
I. D.S.C.R ANALYSIS

1. INTRODUCTION

2. LOCATION

The Cloud Kitchins is located wast sant A2 block street

Number 11 near holi chowk BURARI Delhi pin 110084
3. PROJECt
Cloud kitchens which are also known as Dark kitchens, Ghost kitchens,
Sharedkitchens, Shadow kitchens or Restaurant-as-a-Service (RAAS) are
kitchens referst o a p l a c e w h e r e f o o d i s p r e p a r e d a n d
d e l i v e r e d a t d o o r s t e p s b y t a k i n g o r d e r s through website,
via calls or via third-party food delivery aggregator apps
s u c h as Uber Eats, Swiggy and Zomato. Cloud Kitchen acts like a
virtual kitchenpremises that has no physical existence for dining but offers
the same services as aregular kitchen would do. This service is of massive
help especially for the eldersand the ones unable to cook in times of such
global pandemic like the COVID 19.Cloud kitchens involve low costs and high
profit. Cloud kitchens are much cheaper toset up than brick-and-
mortar restaurants as there‟s no need for them to be in prime
locations, no need for attractive designs, no need for seating space and no
need forstaffs such as servers, cashiers, attendants and bartenders since the
cloud kitchenprovider typically offers shared labour support such as cleaning
and securitypersonnel only.The concept of cloud kitchens has boomed in the
recent past and is expected to be amulti-billion dollar industry in the near
future.Cloud Kitchens seem like a smarter wayto manage high rentals and
reduced margins. Due to this reason, many restaurantsare trying to venture
into the online delivery-only space. Therefore, setting up ofcloud kitchens
would be a safer choice for new entrepreneurs looking to set foot in

4. SUBSIDY SCHEME

The project is financed by bank loan and by promoters equally

and subsidy provided by National Employment Services Multipurpose
Job scheme. There will be Rs.2 lakhs subsidy provided by the scheme
and the same can be utilized for the project financing.

5. WORKING CAPITAL REQUIREEMENT

The major component of the working capital requirements is the

stock of raw materials and finished goods. A detailed working is
attached in Annexure. G

6. EMPLOYMENT

The proposed unit provided direct employment to 8

persons. There will be 4 Chefs to look after the production

process. The other 4 workers will take care of the packing and
forwarding (Delivery) activities. (See annexure D)
7. BANK LOAN

The Bank loan is primarily secured by the hypothecation of

assets and stock in trade, The loan, The loan will be guaranteed by
the credit guarantee fund trust. For that the unit has to pay yearly
premium at the rate of 1.5 % of the project during first year and
0.75% after the first year.

8. MARKETING ARRANGEMENT

MARKET ENTRY AND MARKETING STRATEGY :8.1. Market Entry

:
India has over a billion mouths to feed and this meansthat food & beverage
business has a less or no chance of having a bad timebecause unlike
everything else, people will not stop eating. Therefore, the proposedbusiness
can be started at any time of the year.
8.2. Marketing Strategy :
Since Cloud Kitchens have no such physicaloutlet, the marketing needs of a
cloud kitchen are very different from those of aregular restaurant. Since there
is no outlet where the customers can just walk-in, acloud kitchen permanently
loses out on visibility. To compensate for this, followingpowerful marketing
and branding strategy has been planned. Marketing plan of theproposed
project would include the following measures;


Online Presence
: This will give the business a virtual address and enablecustomers to find
with ease. Having a website and different social mediapages will not be
enough. Steps will be taken to update them regularly andmake them as
interactive as possible, as that is the only medium throughwhich customers
can reach out to the business facility. Arrangement will bemade in order to
listen to customers, talk, participate in comments andaddress any negative
feedback then and there.


Third-Party Integrations
: Most people today order using online apps likeZomato, Swiggy, Ubereats
and Foodpanda etc. Integration with them is amust. Being on these platforms
will get more orders for door-step delivery andbecause they have their
delivery mechanism, the cost of delivery will not beout of our pocket. Apart
from that, being on these platforms will also make thebusiness discoverable to
our potential customers. Most people who orderthrough these apps do not
know whether they are ordering food from arestaurant, a delivery-only kitchen,
a ghost kitchen or a cloud kitchen. Whatthey do know is that if the food looks
good, they can try a new place, sogetting integrated with all the delivery
platforms out there would help enjoylarge-scale discoverability.

Promotion :
A considerable amount of orders come to a cloud kitchenthrough regular
calls. To promote this channel of ordering and creating anidentity among
people who do not belong to the internet generation, flyer andpamphlet
marketing is the way to go. Accordingly, flyer and pamphlet wouldbe
distributed as Families mostly preserve these flyers and use them whenthey
plan to place order next time.


Influencer Marketing :
Under this, the project would get in contact withinfluential personalities like
chefs, food bloggers to market our Cloud Kitchen.

Reward & Loyalty Programs :

The project proposes to reward the loyalcustomers through loyalty programs
and give them an extra bonus when theyplace an order next time. This is also
called customer relationshipmanagement. From the moment a customer has
ordered their first meal,information like their email address and/or phone
number etc. will be in therecord. These channels would be utilised to let the
customers know about anew menu, a holiday offer or any other news that will
be of interest to them

9. FEASIBILITY

The profitability and cash flow analysis shows that this unit
is financially viable; if the projected production and sales targets are
achieved the unit can succeed very well.
10. POROJECT COST

1. Land on Rent
2. Building as per estimate 100.000.00
3. Lease security (land) 8400
4. Plant & machinery (Annx.C) 275,000.00
5. Working capital (Annx.G) 550,000,00
6 Pre-operative & preliminary expense 25,000.00
-------------
Total 1,000,000.00

=========

11 MEANS OF FINANCE

Bank Term Loan 340,000.00

W. Capital Loan 380,000.00
Promoters equity 80,000.00
Subsidy from national employment service 200,000.00
-------------
Total 1,000,000.00
==========
12. WORKING OF ECONOMICS (Rs. Lakhs)

Total sales 247.00

Less cost of sales 213.50
---------
Gross margin 33.50

Less Administration expense

1. Lease rent 0.60

2 Loan interest T/L 0.47
W.C.L 0.53
3. Selling & distribution expense 10.00
4. Credit guarantee fee 0.15
5. Rates & Taxes 5.00
6. Advertisement 2.00
7. Office expense 1.00
8 Sundry expense 2.00
------- 21.75
--------
Net surplus before Dep. & Tax 11.75
=====

13. PROJECTED PROFITABILITY STATEMENT

INCOME Year1 Year 2 Year3 Year4 Year5
Sales 247.00 247.00 272.00 272.00 272.00
Less cost of sales 213.50 213.50 235.00 235.00 235.00
Gross margin 33.50 33.50 37.00 37.00 37.00
Less adm.exp other 20.75 20.75 23 23 23
than int
Less Loan interest 0.47 0.38 0.28 0.19 0.1
T/L
W/L 0.53 0.53 0.53 0.53 0.53
11.75 11.84 13.19 13.28 13.37
Less depreciation 0.37 0.38 0.30 0.27 0.24
11.38 11.51 12.89 13.01 13.13
Less Tax 3.50 3.60 3.90 4.00 4.00
Net surplus 7.88 7.91 8.99 9.01 9.13

14 PROJECTED CASHFLOW STATEMENT

 INFLOWS Year1 Year 2 Year3 Year4 Year5

Op.bal .. 2.57 4.13 5.74 6.34

Net surplus 7.88 7.91 8.99 9.01 9.13
Add depreciation 0.37 0.33 0.30 0.27 0.24
Add interest 1.00 0.91 0.81 0.72 0.63
Subsidy 2.00 .. .. .. ..
Total 11.25 11.72 14.23 15.74 16.34

OUTFLOWS

Loan interest 1.00 0.91 0.81 0.72 0.63

Loan installment 0.68 0.68 0.68 0.68 0.68
Drawings 7.00 6.00 7.00 8.00 10.00
Total 8.68 7.59 8.49 9.40 11.31
Closing Balance 2.57 4.13 5.74 6.34 5.03
 15 PROJECTED BALANCE SHEET

ASSETS Year1 Year 2 Year3 Year4 Year5

Building 0.9 0.81 0.72 0.65 0.59
Plant & Machinery 2.48 2.24 201 1.80 1.62
Lease Rent security 0.50 0.50 0.50 0.50 .050

Current Assets
Stock 6.70 6.50 6.30 6.70 6.10
Receivables 6.00 5.50 5.40 5.10 5.00
Cash in hand 2.57 4.13 5.74 6.34 5.03
Total 19.15 19.68 20.67 21.09 18.84
LIABILITIES
Capital Fund 3.68 5.59 7.58 8.59 7.72
Loans & Advance
Term Loan 2.72 2.04 1.36 0.68 ..
Current Liabilities

ANNEXURE –E
 PRODUCTION COST (per Kg)

Sl Product Raw Labour Production Overhead Packing Total Sales Margin

No Materials Loss
1 Rice 12.5 1 2 2 1 18.5 20 2.5
Powder
2 Wheat 12 1 2 2 1 18 19 1
powder
3 Chilly 50 1 10 1 10 72 80 8
powder
4 Coriander 20 1 4 1 10 36 45 9
5 Curry 40 1 8 2 10 61 70 9
powder
6 Cofee 75 1 15 4 5 100 120 20
powder

Note:
1. Overheads Includes
a. Current charge
b. Loading & unloading
c. Transportation
d. Purchase expense
e. Repairs & maintenance
f. Oil and

II Production Loss
One Kg raw material gives only 805 output

ANNEXURE –F

LOAN REPAYMENT SCHEDULE

 Year Op.bal Installment Balance Int @ 14%

1 3.40 0.68 2.72 0.47

2 2.72 0.68 2.04 0.38
3 2.04 0.68 1.36 0.28
4 1.36 0.68 0.68 0.19
5 0.68 0.68 .. 0.10

ANNEXURE-G

WORKING CAPITAL REQUIREMENT

A Raw material stock

Rice 10 ton 125.000.00

Wheat 5 ton 60.000.00
Chilly 1 ton 40.000.00
 Coriander 1 ton 20.000.00
Spices 500kg 150.000.00
----------------

445.000.00
B Finished Goods

Rice powder 1000Kg 19.000.00

Wheat Powder 1000kg 48.000.00
Chilly powder 500kg 36.000.00
Coriander powder 500kg 18.000.00
Curry Powder 500kg 30.500.00
Coffee powder 1000kg 105.000.00
-----------------

226.000.00

C Receivable-7 days sales

600.000.00

D Overheads 15 days
54.000.00

Total
1,325,500.00

E Less Sundry creditors

775.500.00

F Net working capital requirement

550.000.00
============

ANNEXURE-H

SALES (Capacity 50 to 60%)

 KG Rate Total Cost of Margin
sales
1 Rice Powder 116000 20 23.20 21.48 1.74
2 Wheat powder 7000 19 13.30 12.60 0.70
3 Chilly 73700 80 58.96 53.06 5.90
4 Coriander 73700 45 33.16 26.53 6.63
5 Curry powder 45000 70 31.50 27.45
6 Cofee powder 72400 120 86.88 72.40 14.48
247.00 213.50 33.50
Total

ANNEXURE -1

D.S.C.R ANALYSIS

INFLOWS Year 1 Year 2 Year 3 Year 4 Year 5

Net surplus 7.86 7.91 8.99 9.01 9.13
Add depreciation 0.37 0.33 0.30 0.27 0.24
Add interest 1.00 0.91 0.81 0.72 0.63
Total 9.25 9.15 10.10 10.00 10.00

OUTFLOWS

OUTFLOWS
Loan interest 1.00 0.91 0.81 0.72 0.63
Loan installment 0.68 0.68 0.68 0.68 0.68
Total 1.68 1.59 1.49 1.40 1.31
D.S.C.R 5.50 5.60 6.50 7.00 7.50
Average D.S.C.R 6.4

15 PROJECTED BALANCE SHEET

ASSETS Year1 Year 2 Year3 Year4 Year5

Building 0.9 0.81 0.72 0.65 0.59
Plant & Machinery 2.48 2.24 201 1.80 1.62
Lease Rent security 0.50 0.50 0.50 0.50 .050

Current Assets
Stock 6.70 6.50 6.30 6.70 6.10
Receivables 6.00 5.50 5.40 5.10 5.00
Cash in hand 2.57 4.13 5.74 6.34 5.03
Total 19.15 19.68 20.67 21.09 18.84
LIABILITIES
Capital Fund 3.68 5.59 7.58 8.59 7.72
Loans & Advance
Term Loan 2.72 2.04 1.36 0.68 ..
Current Liabilities