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Mr. Husnain Bashir Lecturer of Business Administration TUF University
Muhammad Bilal,Muhammad Abdullah,Faiz Rasool,Sulman&Hamanyou Date of Submission: January 27, 2012
Letter of Transmittal Letter of transmittal to our course teacher Mr. Husnain Bashir
January 27, 2012 Dear Sir, We have the honor to present titled “Business Plan in Pop Temple Coffee café” g i v e n b y y o u . I n preparing this assignment all the instruction given by you have strictly followed. We are happy to submit this assignment to you.
Sincerely yours, Muhammad Bilal Faiz Rasool Salman Serwar Hamanyuo Zahid Muhammad Abdullah MBA-FA10-017 MBA-FA10-005 MBA-FA10-0 MBA-FA09-041 MBA-FA10-006
Department of Business Administration .
At first, we would like to express our gratitude to Mr. Husnain Bashir for giving us to prepare this assignment. We have taken help from many books, we acknowledge to the writers of those books. We are indebted to our central librarian and also grateful to our elder brothers and friends who have helped us from different corners to complete this assignment. We tried our level best to include most of the relevant information what we have collected regarding the respective informer or sources.
Preparing this time worthy assignment, we have gained a lot of knowledge a b o u t “Business Plan in Coffee Net Cafe”, which will assist us in future life. And in preparing this assignment, we have faced a lot of obstacles. In spite these obstacles; we have paid our earnest efforts to clearly produce the report. Finally, we can refrain us from conveying thank to our course teacher. Mr. Husnain Bashir for giving us an opportunity to prepare such time demanding task.
Table of Contents
Executive Summary……………………………………………………………….……..6 1 - Business vision & Mission……………………….…….………………………..…..…7 2 - Purpose of Business …………………………………………………………….…8 3 -Description of Business ………………………………………………….………..11
4.1 The cafe today 4.2 Future Trends 4.3 Our Coffee 4.4 Keys to Success 4.5 Objective 5 -Competitive strategies ……………………………………………………………….…12
7-Company product and services……………………..…………………………………..15
7.1Product 7.2 Services 8.1 Target Marketing 8.2 Market Needs 8.3 Market Segmentation 8.4 Market Analysis 8.6 Customer Motivation
9- Advertising and promotion……………………………………………………...…..26 10-Estimated Market Share and Sales……………………………………….….…….27
10.1 Formula For Market Share 10.2Occupancy Levels
11- Description of Management Team……………….……………………..…..28
11.1 General Manager 11.2 Shift Supervisor 11.3 Cook 11.4 Assistant Cook 11.5 Server 11.5 Hostess
12-Product Distribution ……………………………….……………………….…....…30 12.1 Cash Register 12.2 Inventory Accounting System 12.3Pricing 12.4 Suppliers 12.5 Expertsoft, Inc.
13-Café Locations…………………………………………………….….….……...33 14-Start-up Funding………………………………………………………….……….34 15-Critical risk and problems ……………………….………………………….34
Pop Temple Coffee café will provide a friendly, comfortable atmosphere where the
customer can receive quality food, service and entertainment at a reasonable price. The coffee house will offer a variety of choices to the customers. Coffee, sandwich, tea and free internet facility will be offered. Juice, soda, and nonalcoholic beverages also will be available. Both wine and beer will be on sale. Pop Temple Coffee café will serve breakfast, lunch and dinner. The interior design of the building will focus on projecting a relaxed atmosphere. Pop Temple Coffee café will be divided into different areas. Some will have tables and chairs; another will have large antique stuffed couches and chairs, end tables, coffee tables, book shelves filled with books and magazines. Music system will be installed so that the entertainment can be heard throughout. A large selection of table games will be provided. Selected nights there will be poetry readings and an open microphone. The walls will be used as an art gallery and from time to time there will be an artist in residence. The site contains a 3,525 square foot building which was used as a sports bar and restaurant. The building has substantial parking. Remodeling will consist of removing the existing booths, new carpet and some new furniture. The area comprising a three mile radius around Pop Temple Coffee café is heavily populated with young, upwardly, mobile persons with expendable income. A strength which this business will possess is the ability to change with the times. Rather than limiting the future opportunities by having a small area. As the fad of coffee houses fades, Pop Temple Coffee café will be able to change to a full course restaurant or whatever the situation calls for. The advertising and promotion will take a number of avenues. First, flyers will be distributed in the neighborhood. Ads will be taken out in all form of media. Ads will also be placed in the education institution. For businesses in the area, menus will be distributed and ordering will be available by fax. A customer mailing list will be developed with a calendar of events being mailed on a monthly basis. Pop Temple Coffee café will be operated as a Proprietorship. There will be private investors. However, these investors will be silent investors with a payoff of investment within three years. Overall management will be the responsibility of the owner. The owner brings to the business over 20 years of business experience.
To provide a friendly,comfortable atmosphere where the customer can receive quality food, service and entertainment at a reasonable price.
The creation of a unique, upscale, innovative environment that will differentiate from local café. Educating the community on what the cafe has to offer. The formation of an environment that will bring people with diverse interests and backgrounds together in a common forum. Good coffee and bakery items at a reasonable price. Affordable access to the resources of the wifi, In addition to this computer related works and programs like MS office, java, auto cad and 3d animation programs.
2. Purpose of Business
This document is intended to outline the start-up of the business known as Pop Temple Coffee café. The business plan has a two-fold mission. One is to obtain financing. The other is to help define the who, what, where, when and how for the business so that the business will have a clear cut plan and operations map.
3. Description of Business
Pop Temple Coffee café will be a coffee house/restaurant located in the Kohinoor Plaza; the café will offer a variety of choices to the customers. Coffee, tea and snacks of all kinds will be offered. The choices of coffee will range from espresso to latte, from regular flavor to raspberrymocha. The teas will range from English to flavored varieties. Juice, tea, sandwiches and nonalcoholic beverages also will be available. For those who want something else to drink. The breakfast menu will feature croissants, muffins, bagels, donuts, French pastries, fruit filled crepes, etc. Except for the crepes, the baked goods will be purchased from The Works. Lunch and dinner will feature sandwiches, salads and seven different soups. In hot weather, a variety of cold soups will be offered. In addition, Cafe will feature a vast array of appetizers. These will include artichokes stuffed mushrooms; mini loaves of bread served with your choice of a bowl of pesto, or green Chile, etc. Desserts will consist of cheesecakes (some fat-free), pastries, pies, fresh fruit and cheese. The interior design of the building will focus on projecting a relaxed atmosphere. The bottom portion of the walls will be forest green with the upper being eggshell white. The carpeting will be forest green. The table and chairs will be custom made from light oak. The chair coverings will be of forest green material and heavily padded for comfort. The table tops will be a marbleized forest green laminate. Plants will abound in gold pots. The dishes and eating utensils will be mismatched and purchased from antique and thrift stores. The coffee cups will be from the forties and fifties era.
4. Business Profile
Pop Temple Coffee café have big opportunities to growth. They are the only two major players in
the coffee café industry, and their customers consider both as interchangeable brands. This is why it is important to study how these brands differentiate themselves from each other, and attempt to improve brand loyalty amongst their customers. For the purpose of this study, I prepared two research tools, both questionnaire, to find out the relevant primary data pertaining to the functioning and working of Pop Temple Coffee café. The data was collected based on information provided by: The Sarina hotel, Rolyten hotel, Oriental hotel Customer‟s Jama java cafe. Besides the primary data collected with the help of the questionnaire, I have also collected the relevant secondary data from various sources like magazines, books and Internet and newspapers. Based on the relevant primary and secondary data, comparative analysis has been done so as to find out the areas of excellence and areas of improvement of both organizations. The areas of excellence and improvement have been identified based on factual information, in light of which recommendations and suggestions have been provided for the overall improvement of the organizations in the future. 4.1 The cafe today The food service business is the third largest industry in the country. It accounts for over $240 billion annually in sales. The independent restaurant and cafe accounts for 15% of that total the average people spends 15% of his/her income on meals away from home. This number has been increasing for the past seven years. In the past five years the restaurant and cafe industry has outperformed the national GNP by 40%. 4.2 Future Trends The predicated growth trend is very positive both in short and long-term projections. In 1988 The National Restaurant Association released the Foodservice Industry 2000 report that forecasted how the meal industry might look in the year 2000. Some highlights from the panel's findings: "Consumers will spend a greater proportion of their food away from home. Independent operators and entrepreneurs will be the main source of new cafe concepts. 4.3 Our Coffee It has always been, and will always be, about quality. We‟re passionate about ethically sourcing the finest coffee beans, roasting them with great care, and improving the lives of people who grow them. We care deeply about all of this; our work is never done.
4.4 Keys to Success The keys to the success for Pop Temple Coffee café are: The creation of a unique, innovative, upscale atmosphere that will differentiate Pop Temple Coffee café from other local coffee shops and restaurants. The establishment of Pop Temple Coffee café as a community hub for socialization and entertainment.
Pop Temple Coffee café will position itself as an educational resource for individuals
wishing to learn about the benefits the Internet has to offer. 4.5 Objective A unique design of café that will be both visually attractive to customers, and designed for fast and efficient operations. Employee training to insure the best coffee preparation techniques. Marketing strategies aimed to build a solid base of loyal customers, as well as maximizing the sales of high margin products, such as espresso drinks.
Generate monthly sales revenues of 71,000 per month of 3% of the target market within 18 months of opening. Objectives
1) Maintain a high standard of food quality and service 2) Provide first-rate live entertainment without a cover charge 3) Ensure a friendly comfortable atmosphere 4) Place monthly ads in publications 5) Distribute monthly fliers to educational institution, businesses area and print media 6) Offer discount coupons 7) Maintain and use a customer mailing list
Keep cost of goods sold at or below 30%. Provide customers with prompt and courteous service. Objective
1) Provide initial training for all employees
2) Hold monthly employee meetings 3) Have an open door policy for employee suggestions and concerns 4) Implement the use of the Business Plan systems 5) Purchase and use the Food Fax software package 6) Have clearly defined job descriptions and duties 7) Have an employee policy handbook 8) Do employee reviews every six months 9) Customer suggestion box 10) Design kitchen and service area to be efficient
5 Competitive strategies Cost leadership Our prices are equals to the prices of three star hotel and less than four star and five star hotels. Our neighbor café is offering price starting from 150 and above. Differentiation In Faisalabad, all hotels and café are offering very few tastes of coffee but we introduce more tastes than them which are not available in Faisalabad. We are providing the best environment in Faisalabad as compare to the other café and hotels. We are providing the internet facilities for students and other persons who want to stay connected with their businesses and friends. Focus Our coffee café focused on prices and different flavors. We are providing fewer prices of different products as compare to the other café and hotels and also providing the different flavors which are not available in the market of café in Faisalabad.
6 SWOT Analysis
The SWOT analysis provides us with an opportunity to examine the internal strengths and weaknesses Pop Temple Coffee café must address. It also allows us to examine the opportunities presented to Pop Temple Coffee café as well as potential threats.
Knowledgeable and friendly staff. State-of-the art equipment. Part of the Pop Temple Coffee café experience includes access to state-of-the-art computer equipment. Our customers enjoy beautiful flat-screen displays. When you walk into Pop Temple Coffee café you'll feel the freshness. Big flat-screen monitors inset into the walls provide cool environment for meetings and small friendly gatherings. Large round tables with displays viewable from above provide a forum for larger gatherings and. Clear vision of the market need. Pop Temple Coffee café knows what it takes to build an upscale cafe. We know the customers, we know the technology, and we know how to build the service that will bring the two together
Weaknesses Lack of experience Lack of confidence Higher prices compared to the competition Lack of awareness Opportunities Market potential Changing of life style
Threats Will customers continue to frequent coffee shops or they will fad up. How will product costs affect my business competition Law and order situation
7Company product and services 7.1Product
Espresso Espresso has no milk, just pure coffee This is espresso shot that is diluted to taste with hot water. The name was given to insult Americans, who the Europeans believed were not up to drinking full espressos.
Black coffee Coffee served with no milk.
Cappuccino Cappuccino usually consists of equal parts espresso, steamed milk, and frothed milk. All this makes the coffee taste more diluted and weaker. Some coffee shops will sprinkle cinnamon or flaked chocolate on top and other will add more milk than others. All shops make some variance to suit the taste of regular customers.
Flavored coffee These are made to taste and more a local tradition. A great variety exists in different parts of the world. The flavor can be a mix of syrups, spices (eg. cinnamon), flavorings or nutmegs that are added to the coffee and give coffee a different taste.
White coffee A black coffee with milk added.
Latte Cafe Latte has more milk than a cappuccino. It is one part espresso with at least three to five parts ofsteamed hot milk with a small amount of froth on top. Latte in Italian means „milk‟, so be careful ordering one when in Rome.
Frappe This is a cold espresso and popularly ordered in some cafes in Europe and Latin America during summer months. Generally prepared using 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is next placed in a long glass with ice, and milk turning it into a big coffee milkshake.
Turkish coffee or Known also as Greek Coffee A „different preparation from the usual coffee. It is thicker and made usually made in an „cezve‟ which is a long-handled, open, brass or copper pot. Finely ground coffee and water are boiled together to making a mix of muddy and thick coffee. Once it is made it is served in smaller cups called „Demitasse‟ cups. Sugar and sometimes cardamom pods or spices (more Arabic) are added before it is brewed and all this is left for sometime to allow it to settle before it is sipped. In Greek coffee Chicory is used and cracked cardamom pods to Turkish coffee.
Instant coffee These have become very popular over the years due more to convenience and some people are not even aware that there are so many other tastes to try out and when served the real coffee fail to appreciate the aroma and its taste. The coffee is available in packets as granules or soluble powder.
Iced coffee This is a regular coffee served with ice, and sometimes milk and sugar.
Irish coffee If you want to have whiskey with coffee try this coffee. It consists of coffee that is spiked with Irish whiskey, with added cream on top. Best suited for a cold winter night to keep you warm.
Melya Coffee with honey. Made by using coffee that is mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. It can be served with cream.
The sandwiches have a submarine-style layering of cheese, roast chicken meat, and pickle between a sliced lengths of bread.
Finger Sandwiches for Tea
Cheeses teak Sandwich
We are happy to create a customized menu that will complement any event.
Great deals on large corporate events office parties are our specialty Excellent Breakfast Elegant environment Traditional Holiday Menus Free home delivery
8.1 Target Marketing Students
The large student population will become an important part our profit. The student population continues to grow with the success of the University. Evening entertainment, access to the Internet, and the up-scale ambiance will attract this demographic. Business people The downtown business community is growing rapidly with the addition of a new building and a flurry of new professional centers. Pop Temple Coffee café will provide a perfect setting for business meetings. It will also give traveling business people an opportunity to plug their laptops into the Pop Temple Coffee café to check email communications. Seniors Pop Temple Coffee café will target the seniors in the nearby downtown retirement centers by offering environment to meet their friend to chat etc . This will build a regular base of customers that wouldn't typically use the services offered by Pop Temple Coffee café
8.2 Market Needs Factors such as current trends, addiction, and historical sales data ensure that the high demand for coffee will remain constant over the next five years. The rapid growth of the change of life and online services, that has been witnessed world wide. The potential growth of the cafe is enormous to the point. This may be 10 or 20 years down the road, but for the next five years, the service provider market is sure to experience tremendous growth. Being the first cyber-cafe in Eugene, Pop Temple Coffee café will enjoy the first-mover advantages of name recognition and customer loyalty. Initially, Pop Temple Coffee café will hold a 100 percent share of the cafe market in Faisalabad. In the next five years, competitors will enter the market. Pop Temple Coffee café has set a goal to maintain greater than a 50 percent market share 8.3 Market Segmentation Pop Temple Coffee café customers can be divided into two groups. The first group is familiar with the café and desires progressives and inviting atmosphere where they can get out of their offices or bedrooms and enjoy a great cup of coffee. The second group is not familiar with the cafe, yet, and is just waiting for the right opportunity to enter the community. Pop Temple Coffee café target market falls anywhere between the ages of 18 and 50. This extremely wide range of ages is due to the fact that both coffee and the environment appeal to a variety of people. 8.4 Market Analysis
There is lot potential in to the market. People of Faisalabad spend a hand sum amount on food drinks etc,the thing which they want is environment facilities and different kind of product. and especially in coffee business lot of customer are regular to use it, you just need to explorer it
8.6 Customer Motivation Value for Money: Regardless of Motive, consumers want to fulfill their needs at the best value - same product for less price, or same price for more products. Multi-Pronged Approach: Address more than one need to increase attractiveness of the product. Example: Physiological + Ego, Safety + Ego. Pleasure VS Pain: Increase the intensity of the need by highlighting the pleasure of fulfilling the need
9 Advertising and promotion
In our first year of operations, TV spots allow us to reach a large audience and effectively target our market.
P r i n t m a t e r i a l s a l w a y s r e q u i r e a s i g n i f i c a n t b u d g e t . T h e y include: flyers, literature distributed internally, novelties for customers, coupons, and anything else we can squeeze into this budget.
An important part of our marketing efforts. Newspapers ads will give us a vehicle for consistently getting our message/brand in front of a large number of potential customers. We believe thi s vehicle will get our message to s e n i o r s a n d b u s i n e s s m e n , w h i c h m a k e u p a l a r g e portion of our target market.
Local Radio Spots These are an inexpensive way to secure a large number of daily impressions. Pop Temple Coffee café Events
This will include local radio and TV events where radio and TV stations broadcast from the Pop Temple Coffee café site offering free to first-time customers. Pop Temple Coffee café will also run educational programs and community events throughout the year.
Customer Happiness Representative This employee will monitor the level of happiness amongst Pop Temple Coffee café customers. They will be responsible for: developing c u s t o m e r s a t i s f a c t i o n p r o g r a m s , m o n i t o r i n g h a p p i n e s s l e v e l s , r e s p o n d i n g t o customer concerns, and the general well being of every Pop Temple Coffee café customer
10Estimated Market Share and Sales
Based on the customer profile for Pop Temple Coffee café customers the following numbers were compiled. The report was prepared using Pop Temple Coffee café customers as the focal point and delineating numbers by a one, three and five mile radius. For purposes of determining market share for Pop Temple Coffee café customers, a three-mile radius was used. National statistics show that most persons do not travel more than three miles to eat or to listen to entertainment. The report shows that 162,908 persons live in the three mile radius (www.faisalabad.gov.pk/). The following is the breakdown of target customers.
Age percentage 21-24 25-29 30-34 35-39 40-60 Total
Population percentage 6.26% 7.97% 8.15% 8.03% 16.67% 47.08%
Income 50,000-74,999 35,000-49,999 25,000-34,999 Total
Population percentage 10.94% 19.04% 35.92% 56.78%
Executive Prof/Specialty Technical Support Administrative Support
Population percentage 12.96% 13.16% 4.67% 20.12%
10.1 Formula For Market Share
The formula takes the total population and then multiplies that number by the percentages in order of importance to the Target Customer. Total Population × Age% × Income% × Education% × Occupation% = Total Market 162,908×47.08%×55.90%×56.78%×50.91% = 12,393 persons
The occupancy of Pop Temple Coffee café customers is 127 persons. Two different methods can be used to determine occupancy levels. Hourly - If you estimate percent of occupancy on an hourly basis, the customer rate would be 9.4% of occupancy. 12 /hr Mealtime - Typically, you will have two turnovers per meal. Based on projections the percentages would be 13% for breakfast, 27% for lunch and 32% for dinner. In reality, the true occupancy rate lies somewhere in the middle. Not all of the customers will come in during those dinner times nor will they be spaced evenly throughout the day
11 Description of Management Team
Goal To have a competent and knowledgeable management staff which functions as a team. Objectives
Hire experienced, qualified persons Conduct weekly management meetings On-going training to include outside classes in food service, management, etc. Reviews every six months Performance incentives Encourage creativity
Pop Temple Coffee café will be operated as a Proprietorship. There will be private investors. However, these investors will be silent investors with a payoff of investment within three years. These investments will be paid twice-yearly in equal installments including interest. Overall management will be the responsibility of the owner. There will be a general manager and shift supervisors. 11.1 General Manager Qualifications This position has not been filled. The requirements of the position require three years experience in restaurants, at least one of those years in some type of supervisory position. A bachelor's degree in hotel and restaurant management is preferable. Job Description The general manager will report directly to the owner. They will be responsible for the overall management of the staff. They will work in conjunction with the owner in ordering supplies, maintaining inventory, handling customer complaints and scheduling staff. Other duties would include ensuring staff coverage for all shifts and reports to the owner.
11.2 Shift Supervisor Qualifications Must have two years experience in restaurant work. At least one years as a server. They
must be at least 25 years old. They must possess a friendly and outgoing personality and have good personal hygiene. The candidate for this position will be required to submit a resume and applications. The candidate will be interviewed and hired by the proprietor and general manager.
Job Description They will be responsible for the oversight of the servers. They will work under the general manager. The shift supervisor also works in the capacity of a server and is responsible for waiting on tables, taking the customers' food and drink orders and acting as cashier for their customers. They are responsible for helping to keep the serving area and the customer areas clean and sanitary. They are responsible for helping the assistant cook keep the service area stocked. At the end of their shift, they will be required to complete all side work as assigned. 11.3 Cook Qualification The cooks must have a minimum of five years experience, three of which must be as a cook not an assistant. They must have at a minimum a high school diploma. The cook will submit a resume and fill out an application. They will be interviewed and hired by the owner and general manager. Job Description The cook is responsible for cooking food served in the cafe. They also are responsible for preparing food items in advance and seeing that the service area is kept stocked. Their responsibility is to see that the kitchen is kept in a clean, sanitary and working order. They oversee and train the assistant cook. 11.4 Assistant Cook Qualifications The assistant cook must at a minimum have a GED or be attending school or a training program. They must be at least 18 years of age. Will be required to submit an application. Will be interviewed and hired by the cook, general manager and owner. Job Description The assistant cook is responsible for assisting the cook in his duties. He/she is responsible for helping to keep the kitchen clean and sanitary. When needed will help with dishwashing duties. He/she is responsible for keeping the service area stocked. 11.5 Server Qualification The servers must have at a minimum attending school or a training program and one year's experience working in a restaurant. They must be at least 21 years of age. They must possess a friendly and outgoing personality and have good personal hygiene. Will be required to submit an application. Will be interviewed and hired by the shift supervisor, general manager and owner.
Job Description The server is responsible for waiting on tables, taking the customers' food and drink orders and acting as cashier for their customers. They are responsible for helping to keep the serving area and the customer areas clean and sanitary. They are responsible for helping the assistant cook keep the service area stocked. At the end of their shift, they will be required to complete all side work as assigned. 11.5 Hostess Qualifications The hostess must have at a minimum a GED or be attended school or a training program. She must be at least 18 years of age and must possess a friendly and outgoing personality and have good personal hygiene. Will be required to submit an application. Will be interviewed and hired by the shift supervisor, general manager and owner. Job Description The hostess is responsible for greeting customers as they arrive at the restaurant and seating them. She is required to take reservations and answer the phones. Also to assist with busing tables or assisting the servers when available. Duties include keeping the lobby area clean.
12Product Distribution The product will be distributed in the restaurant by food servers. The food will be cooked on site, except for some of the baked goods. Some of these, such as croissants will be purchased in the raw frozen form and baked daily. When a customer enters Pop Temple Coffee café they will be greeted by a hostess who will seat them and provide them with menus. A server will greet them and give them water. The server will inquire what they would like to drink. The drink order will be prepared by the server. If the drink is either coffee or tea and sandwiches, that will be prepared. The drink order will be given to the cook on a written check, which will be rung up on the register. If the server fixed the order, it will be rung up on the register by the server. The server will deliver the drinks and then take the food order if the customer is ready. The server will take the food order, ring it up and the order will appear on the cook's computer screen. The cook will prepare the food, in the order the tickets are given. The server will prepare the salads, desserts, hot and cold soups and other items. The cook places the finished food on the window. The server must pick the food up within two minutes. The food is placed on the table and the server will ask if there is anything else which the customer needs. The server will check all the drinks and replenish water, ice tea and plain coffee. The server will ask if the customer needs another drink. Specialty drinks are not refill items. Non-specialty drinks are free refills. The server will familiarize the customer with the operations of Pop Temple Coffee café. They will explain to the customer that a number of table games are available if they wish to play. The server will let the customer know about the reading room and present them with a schedule of events. The customer will always be asked if they would like dessert or an after dinner coffee. The server is responsible for checking on the customer in a timely manner. This should be done in an unobtrusive manner. The server will maintain the tables in a clean and sanitary condition. Dirty dishes and plates must be removed immediately. Condiments must be kept full and the containers clean. The server is responsible for presenting the check, payment of the check and returning a receipt to the customer. The cook is responsible for cooking and preparing all dishes not prepared by the server. The orders will appear on the computer monitor and the cook will prepare them according to the order given. The cook and their assistants are responsible for preparing all items in the morning such as the soups for the day, slicing meat, making specialty items and other dishes for the day. The assistant cooks are responsible for the prep work of all items for the servers and the cooks. This includes stocking all supplies, cutting cheese, fruit, salad items, ice, filling soup tureens, etc. Cleanliness is required above all else. The servers will keep all of their work areas clean at all times. Spills must be cleaned immediately. After each shift, servers will check the side work chart and have it finished before they leave. This work will be checked by the shift supervisor.
The cooking area will be maintained in a clean and sanitary manner. All areas will routinely be wiped down and swept. The cooks and assistants will also have side work which must be completed before leaving. The dishwasher is responsible for keeping the dishes washed and helping with busing the tables if needed. The dishwasher is responsible for mopping the kitchen floor. All employees must read and be knowledgeable of health regulations and follow those rules. Training will be provided by Pop Temple Coffee café. Hands must be washed on a routine basis. Smoking is allowed only in designated areas. No smoking is allowed in any food preparation area. Additional regulations are contained in the Employee Handbook. 12.1 Cash Register The cash register system will be Touchscreen. The built-in system software prints hard or soft guest checks, uses single or multiple remote printers, and reports and tracks data terminal to terminal, or throughout the network. Produces management reports for system, terminal, or revenue center; current and/or to-date totals for:
Employee/cashier balance reports Employee tip reports Open and closed check reports Time period sales analysis Detailed or summarized menu item sales analysis Detailed or summarized sales group and category analysis
12.2 Inventory Accounting System Calculates cost of goods, provides shelf-order inventory forms, receiving logs, compares actual usage to average usage by item, ranks highest over and under use items. Tracks vendors, allows look-up by name or vendor item codes. Automatic distribution of invoice amounts to general ledger account numbers. Purchase and transaction recap reports, inventory level control reports, price history and fluctuation reports. 12.3Pricing The food price will be in the moderate range and comparable to other coffee houses in the area. The cost will be determined by not only what the going rate in the area is but also by the percentage of actual cost of the food. The price will not only be competitive, but the food will be tasty, well presented, and large portions will be served in a relaxing atmosphere where the customer will be comfortable. The image projected by the pricing will be that the customer will be getting a fair value for their money; that they do not need to be rich to eat at Coffee Circus and anyone can afford to come in. They will be able to use the books and games. In the evening, they will be able to listen to the live entertainmentCredit terms will be offered only in the form of credit card service, such as Visa, MasterCard and Discover. Many people who eat out prefer to pay with credit cards, whether it is to keep track of expenditures or for a work expense account.
12.4 Suppliers The suppliers have all been in business for a number of years and have dependable reputations. 12.5 Expertsoft, Inc. Powerhouse, Inc. will provide the software package to track the food inventory and pricing. This system was explained in depth previously.
13 Café Locations
The Coffee net cafe will be located in a newly renovated designed Kohinoor plaza.The facility will be divided equally between the cafe/restaurant function and the coffeehouse/entertainment function. The cafe/coffeehouse will provide a full-service dine-in and carry-out coffee-based beverages, as well as a dessert bar. The coffeehouse/cafe portion of the business will also contain a full-service bar, a small entertainment stage, and niche magazines and newspapers available for purchase. The coffeehouse will maintain ample indoor/outdoor seating under a covered patio space shared with the restaurant. The facility's perimeter will feature a simple garden court which will provide comfortable waiting areas during the warm weather months.
This business plan is prepared to obtain financing in the amount of Rs.20,00,000 The supplemental financing is required to begin work on site preparation and modifications, equipment purchases, and to cover expenses in the first year of operations Additional financing has already been secured as follows: Rs.1,90,00 of personal savings from owner. Rs.3,60,000 from three investors. Rs.9,29,000 in the form of short-term loans
15Critical risk and problems
There are risks inherent with any business. However, the restaurant business carries with it very unique risks. Most critical is the customers' changing tastes. Another is the economy. Restaurants rely heavily on serving persons who have expendable income. When the economy takes a down turn, people change their spending priorities. A problem also in restaurants is finding dependable help who will stay with the business. Many restaurant employees tend to be younger and are attempting to move into a career. When either their schooling ends or they find their "dream job," they move on. Often servers filling the positions are non-skilled, and tend to be single mothers or lower educated persons. These persons come with specific circumstances which must be accounted for by management. A single mother may experience child-care problems, or a bus person may have problems with reading. A good owner must learn to deal with these problems in a manner which benefits the business as well as the employee. in a comfortable environment. People of all ages and backgrounds will come to enjoy the unique, upscale, educational, and innovative environment that coffee net café provides.
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