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PURPOSE The purpose to start this business is to serve people of new era with a different and the most competitive style. We want to help those people who could not spend time in their busy schedule to take healthy food by diet sandwich which is 100% nutrient, healthy. The prime purpose is to generate profit by providing superb customer services. We aim to be leader in providing quality food items that fit into a balanced diet. Our aim is to provide the hygienic and delicious tastes of sandwich that the customers have never tasted before. We want to add convenience in the lives of fast food lovers by providing them the most wonderful dining experiences. THE RESTAURANT INDUSTRY - REVIEW Food service business is one of the largest industries in the country. This number has been increasing for the past seven years. In the past five years the restaurant industry has outperformed the national GNP by 40%. The reasons given by the Folkney Report (November 1994) are 1) lifestyle changes, 2) economic climate, and 3) Increase of product variety. There are 600 new restaurants opening every month and over 200 more needed to keep pace with increasing demand.
TRENDS & STRATEGIC OPPORTUNITIES The predicated growth trend is very positive both in short and long-term projections. Folkney states that “as modern living creates more demands, people will be compelled to eat more meals away from home”. In 1988 The National Restaurant Association released the Foodservice Industry 2000 report that forecasted how the 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 restaurant concepts. Nutritional concerns will be critical at all types of foodservice operations, and food flavors will be important. Environmental concerns will receive increased attention.
WHO EATS FAST FOOD The food concept and product image will attract majority of the
The student -- more and more young people have developed healthy eating habits. Some also go through a "health food phase" while in college. The health conscious person of any age or sex -- this includes anyone on a restricted or prescribed diet or those who have committed to a healthy diet. Curious and open-minded -- "if you try it, you will like it." Through marketing, publicity, and word-of-mouth, people will seek out a new experience and learn that nutritious food can be tasty, fun, convenient, and inexpensive.
resources. INDUSTRY ANALYSIS Although the restaurant industry is very competitive. Creation of spectacular design and layout at each facility. healthier foods at moderate to low prices. Controlling costs. 3 . The keys to success in achieving our goals are: • • • • • Product quality.WHEN DO PEOPLE EAT FAST FOOD Lunch (44%) Morning snack (40%) Afternoon snack (31%) Dinner (19%) Evening snack (14%) Breakfast (12%) The average person (over the age of 12) eats at a fast-food restaurant for an average of 9. PROPOSED BUSINESS LEGAL STATUS Although the legal status of business tends to play an important role in any setup. Trends are very important and we are tasking interest to provide lighter. and ability to cook for themselves. Focusing on themes that have customer appeal. the proposed fast food business is assumed to operate on a partnership of 5 members which may extend in case of addition of new products that might add significant Business to the existing setup. More and more people have less time. Managing finances to enable us to open new locations. the lifestyle changes created by modern living continue to fuel its steady growth. Not only great food but great service and a fun-entertaining atmosphere.2 times monthly.
how we are going to get your product out of the production stage to the doorstep of you target customer. together with the product and the service. exclusive. make and serve fresh. creative people who enjoy making the best sandwiches for customers • Encourage innovative product suggestions from customers and staff • Charge a premium price but one which. While any meal with low preparation time can be considered to be fast food. we want our customers to help themselves this strategy will also work as word of mouth promotion where the experienced customers will tell new customers creating a unique interest in the minds of potential customers. 4 . fruits & vegetables • Recruit and train: Friendly people with the right attitude to the customer (‘the customer is always right’) Highly efficient. 6 days per week. a range of speciality and exclusive breads baked according to proprietary recipes • Purchase an extensive range of high quality meats. ensures customer value-for-money • Promote. which will be catering to different kinds of customers according to their taste and preferences. tasty. attractive. That is. We have positioned our products/store as value for money and quality fast food but at the same time we are not serving our customers.Critical Success Factors for the local sandwich shop could include: • Establish and maintain an exclusive relationship with a baker to supply on a daily basis. OPERATIONS PLAN Fast food is the term given to food that can be prepared and served very quickly. Speaking about our outlet. cheeses. typically the term refers to food sold in a restaurant or store with fast preparation and served to the customer in a packaged form for takeout take-away or can be consumed at the store or the restaurant. The operational plan is an essential component to our business plan and it tells the reviewer how we are going to get your product/service out to market. well-presented sandwiches always. we have three sections in total in our store.
This will ensure that each sandwich is done the same and will maintain quality. Manufacturing Plan Once an order is received. and making sure the meal is properly wrapped before delivery and set on a serving container. adding the required condiments. the associate behind the service counter will begin to assemble the customers order based on the sales data which will be displayed on a monitor. 5 . then the process of making the food that’s the sandwich will start followed by the Finished product that’s sandwich having Inventories On place Work in Progress Finished Product In order to meet the demand of inventories which we will be having we will be using sum of the production operation techniques which will see that we are making optimum utilization of resources and minimum wastage. placing the necessary ingredient in the bread.PRODUCTION PROCESS Preparing a Sandwich Since it’s a fast food which can be prepared very quickly as half of the things used to produce something is already ready or prepared now preparing a Sandwich will start with having all the necessary vegetables on its place which means having our inventories on place. There will also be an associate in the rear of the kitchen who will supply the production line with more products. The assembly line will have placards or assembly instructions showing how each meal should look and what condiments need to be on the sandwich. Each associate behind the service counter will be responsible for a certain aspect of the assembly line such as.
Unless of course you prefer aged sandwich. The less obvious benefit is the higher quality customer service that arises from the JIT sandwich assembly. When “Mummies Sandwich” waits for you to order the sandwich. we do a few things to improve customer service. 6 .Products Fried Chicken Burgers Sandwiches Salads Beverages Production process flow Raw Materials Cutting Mixing Filling Serving MUMMIES SANDWICH has found something that allows us to improve quality and lower costs. 1. This higher quality customer service is subject to our ability to actually produce faster. the fresher sandwich is going to be higher quality if made fresh just for you. Without this ability. “Mummies Sandwich” ordering costs would be sky-high because the costs associated with ordering would be the loss of customers tired of ordering fast food that really is not fast. Improved Quality The benefits of a better tasting Sandwich should be fairly apparent.
Our varied menu and range of serving sizes make it easy to fit our food into a balanced diet and to create a range of meal combinations that fall within recommended guidelines for calories. 7 . salads and other items available and distribute the menu to office buildings and factories. fat and other nutrient WE are also helping you learn more about our food by adding nutrition information on some of our packaging. lunch orders could be placed by way of fax. the sandwich needs to be sold within 15 minutes or so. In terms of operating the business. while building a customer base to purchase the lunch meals. variety and moderation. The holding costs go from roughly 20% per week to 100% per hour. Customers would simply place their lunch orders in the morning or the day before. it's as easy as establishing a working relationship with a catering service to supply the sandwiches on a wholesale basis. Design a menu featuring all the sandwiches. But we will be delivering our products to our customers within a Geographical Area of first 5km (Home Delivery) from our Store if customers bill exceeds Rs200/.and he need to pay 15% of the bill amount extra as delivery charges which will be lowered as the bill amount increases in percent. 2. Instead of having a shelf life of months or weeks. Our goal is to provide you with the information you need to assist you in making sensible decisions about balance. Some of our packaging now includes the “Mummies Sandwich” Nutrition Chart. phone or e-mail. Lower Costs The holding costs for sandwich parts are fairly high because of its spoilage costs. Additionally. variety and moderation in your diet.Nutrition calculator “Mummies Sandwich” serves a wide range of quality sandwich that can easily fit into individual diet needs based on the principles of balance.
In order to meet our requirements we will be having tie ups with Vegetable Vendor and 1 Grocery store. this will reduce the transportation cost for 1 more order or unnecessary order . Quick communication of the consumption of old stock which triggers new stock to be ordered is key to JIT and inventory reduction. 8 . b) Economic Order Quantity (EOQ) is the level of inventory that minimizes the total inventory holding costs and ordering costs. Now as a store of fast foods we are in instant need of vegetables and other grocery requirements as and when needed or required. This saves warehouse space and costs. This we will come to know through our Chefs such as the presence or absence of a part. We will order on Daily basis with one order per day and as per our requirements say for example in the morning we order we will see to it that with that order our requirement is fulfilled of the day.INVENTORY MANAGEMENT SYSTEM a) Just-In-Time (JIT) is an inventory strategy implemented to improve the return on investment of a business by reducing in-process inventory and its associated carrying costs. c) Supply Chain Management (SCM) is the management of a network of interconnected businesses involved in the ultimate provision of product and service packages required by end customers. so that our needed requirements doesn’t get hampered as we will be following JIT and EOQ methods to avoid unnecessary wastage of resources and money. we will be having tie ups with sum of the vendors of vegetables and grocery stores. The framework used to determine this order quantity is also known as Wilson EOQ Model.
Stationary Register rolls Sales book Tape products 2.APPLYING DESIGN PRINCIPLES TO LAYOUT Space analysis for the following functional areas: • • • • Receiving Storage Office / counter Pre-preparation • • • • Final (Hot-food) preparation Employee locker room and toilet Service areas Ware washing OPERATING FACILITIES AND EQUIPMENT TO RUN THE BUSINESS 1. Cooking equipment Restaurant Toasters Sandwich Grills Sandwich Press 9 . Kitchen Equipment Commercial Fryers Hot Food Storage Steam Equipment Commercial Ovens Wood Cabinet Carts Work Tables Tissue rolls Cutlery sets Freezers Generators Microwaves Waste bins 4. Kitchen apparels aprons bandannas caps& hats chef coats chef hats face masks finger guard kitchen gloves 3.
Access to Raw Materials The “Assembly line” model is common in foodservice design: A salad/cold food preparation area with access to raw materials: Flow in the dish washing process Access to Utensils and Equipment: • Utensil drawer in each worktable. or one drawer for each 4 linear feet of worktable • Overhead utensil racks (ceiling-hung) in hot-food and cold-food preparation areas & near steam-jacketed kettles for paddles or wire whips • Shelving under each worktable for larger utensils • Wall-hung over shelf above each table • Racks for mixer parts and bowls • Large racks in bakery. packs of jellies and ketchup.How we will manage to serve best and fast to keep up to our customers expectations:• Use of paper products and plastic wraps keeps labor costs down: Pre-sliced cheese. A limited menu restricted to items with a short preparation time would make fast service possible and would also be useful in streamlining operations. and salad preparation areas for sheet pans. for each employee. baking pans. and other large utensils • Special storage racks for food processor blades and parts • Large rack or special storage room for catering supplies • Knife rack in each preparation area 10 . hot-food preparation. • • Utilization of time-saving equipment: Microwave. Utilization of labor-saving equipment: Ware washers. getting the customer to help them. post mix beverage dispensers etc. automatic potato peelers and automatic coffee brewers.
as well as create a local market that has not existed before.COMPETITIVE EDGE Location: Location is critical to success. there by taking advantage of walk-by and drive by traffic. High quality: Focusing on high quality food. we will have growth through repeat business. quality. we will draw customers from the competition. Innovative and aggressive service options 11 . and novelty 2. Our customers will purchase our food because it is reliable and delicious. But we also need adequate parking to make shopping at our store convenient for drivers. Convenience: Customers are willing to pay a little bit more for good food and the convenience of being able to get what they want without having to travel out of town. COMPETITIVE STRATEGY There are three major ways in which we will create an advantage over our competitors: 1. Product identity. Our store is on Main Street or just off Main Street. High employee motivation and good sales attitude 3. If the prices are reasonable and the food is good.
When the order is ready. and holding. We have stringent standards and checks in place in critical areas throughout the food supply chain—from "fork to farm. How orders are taken Similar to most fast food establishments’. and track our ingredients. Food safety procedures are monitored by staff operations consultants. Managers are expected to correct any irregularities identified. with requirements and guidance that cover all the critical control points at the restaurant level—from supply and delivery through storage. preparation.FOOD QUALITY ASSURANCE The bedrock of all our socially responsible supply efforts is our commitment to ensuring that all the foods and beverages we serve our customers are safe. Cups will be dispensed so the customer can select their desired drink while waiting for their individual orders to come up. The consultants also conduct periodic restaurant operations reviews. Food costs and inventory control will be handled by our computer system and checked daily by management. the associate on the left side of the counter will call out the claim number for the customer to pickup. 12 . test. who regularly visit our restaurants to advise managers on operations. which include assessments of food safety procedures. Systems & Controls A big emphasis is being placed on extensive research into the quality and integrity of our products. We do business only with suppliers that share this commitment and work with them to continuously monitor." Our Operations and Training manual for restaurant managers includes a whole chapter on food safety. orders will be taken on the right side of the service counter where money will be exchanged and the customer will be issued a receipt containing the order selection and a claim number. They will constantly be tested for our own high standards of freshness and purity.
Management controls Operating a restaurant on a day-to-day basis requires established systems and controls. Customer service We plan to adhere to establishing service attitudes and policies for effective quality functioning and service provision. though. to develop the superiority perception in customer’s view. to suit their requirements and taste. help ensure food safety. Operational issues such as scheduling. ordering and receiving. general safety procedures and maintenance are some of the matters which would be cautiously catered to. departmental job functions. All the customer complaints which would have to be handled and how we will go about getting customer feedback such as surveys or through mystery shoppers will all be a part of the process of adhering to quality standards. This gives us many ongoing opportunities to minimize the environmental impacts of our packaging and to provide industry leadership in natural resource conservation. Sales and marketing efforts are focused on the individual customer basis. Our plan conveys to any reader that management has a sound plan for operating the restaurant. Many seasoned restaurateurs have established systems to help them control cost and maintain excellence. To adopt “Ours-is-better-than-theirs” strategy by using a combination of focus-differentiation strategy keyed to product quality. and make them convenient for carryout. We standardize our product and service by restricted menu items. Many of our menu offerings have unique packaging designs to provide insulation. service. Unfortunately. Daily operations and production The day-to-day operations of the restaurant from opening to close will be in accordance to industry standards and norms stipulated. some startup restaurateurs open their doors unprepared to 13 .Packaging Packaging design is a fundamental part of our top quality customer service. menu production.
month. bank loan and credit union. Capitalization needs: The estimated capitalization needed to open the business is approximately 30 lakhs and the planned sources for funding it are personal investments of partners. Average Sale per Customer = Total Sales / Number of Customer transactions This can be done by the year. FINANCE PLAN Finance department is responsible to arrange the cash inflows of the business. The important thing is sales members need a target to aim for and this is one of the most effective ways of doing this Sales per Full time Team Member = Total Sales / Number of full time equivalent team members. tasks and support systems into our plan. we plan to incorporate management controls. 14 . week or day.industry expert’s analysis. It also identifies the sources from where the finances can obtain to run the business operations smoothly.
Break even analysis MANAGEMENT REQUIRED TO RUN THE BUSINESS 1. Quality assurance manager Designation/type Owner kitchen supervisor shift supervisor Cook take away order taker dish washer Cleaner guard(12hour) Total No 5 2 3 4 1 2 1 1 19 15 . Fast food manager 2.
MARKETING PLAN A comprehensive business plan includes a sound marketing plan. and assists individual restaurant and its maintenance associates to ensure the company.P. Maintenance: Carries out all functions as assigned by quality manager or quality supervisor with a constant regard for fellow associates. Owner. promptly Shall adapt to the changing trends and deliver the best accordingly Shall strive to maintain harmonious relationship with customers & suppliers Brand name: Mummies Sandwich We value your health .P.Cooks: Prepare food in a prompt. and customers’ well being. You can’t rely on instant popularity and simple word-of-mouth marketing just because some restaurants. Objectives: • • • Goals: • • • USP 16 Create Awareness through intensive marketing Attract people and impart the experience Break even by the third year of establishment Shall deliver what is promised. but not many. investors and bankers want to know you have a proactive plan to grow your business. Quality Supervisor: Oversees. as well as delegation of tasks to ensure these guidelines are being maintained. V. of quality in obtaining all state and federal health and safety guidelines. as well as state and federal health and safety guidelines are being maintained or exceeded. open their doors to instant success. Quality Manager: To assist V. safe and clean manner to ensure complete customer satisfaction. Quality: Sets standards of quality to meet all state and federal health and safety guidelines.
Positioning Now the biggest challenge in front of us is how we are going to position our products in front of our segments. We give sandwiches that will not make you sluggish in the morning and that can kill your hunger during the noon. Segmentation helps to cater each individual segment that has commonality. We will be providing fast food in area of 5km. To our elite segment we would like to position our sandwiches as tasty.“Diet sandwiches” is our USP. Targeting We cater mainly to these two segments that will take care of our sales. We focus our two segments so that they feel their needs are satisfied to the fullest possible. This is a unique positioning were in the customer will perceive us different from other fast food outlets. You have a population with a commonality which you can tap. 17 . We are here to break up the common perception that fast food destroys your health. Once we are done with our segmentation we are in to how we will target our segment. We care for the calorie that our sandwiches add to your health. segmentation helps better in targeting our segment. Unlike a common segment where you have wide range of population with different needs. will give you a light feel for your dinner. We value your health than anything else. Service differentiation We are providing the customers with diet sandwich so it maintains their health. We segment people between age group who are so conscious about their health. We here by segment our customers into elite (who are youngsters between age 20-30) and premium (people between age group 30-45). from our fast food hub. Segmentation For any business it needs to identify the segment they are going to segment the population.
with more varieties. To them we are going to position our sandwich as a “Sandwich of their money. We use product differentiation strategy were we differentiate our product we make the customer to feel that we are not offering them the ordinary sandwiches that everyone offers. We need to create the awareness among the people about our sandwiches. health and time”. Here lies our greatest challenge and also opportunity. They are the ones who are really health conscious but need our sandwiches to cope with their fast moving schedules. youthful with the fast foods but with concern for their health. They are the customers who we are looking for. We make them feel that we make them trendy. Or else it will be considering as yet another sandwich in the market that has evolved to add fuel to existing health problems. Promotion The foremost activity and most important among the marketing mix is promotion. We will have customization that is our customers will get their choice of taste. Once we could position ourselves to our elite customers here comes our premium customers. Marketing mix Product Our main product is sandwich. It is our campaign that is going to bring out the innovation that we have brought in 18 .trendy. We are specializing in producing sandwiches that are not going to affect your health.
One our advertisement campaign succeeds sure our sandwich will stand on its own. through Fm and hoardings. sponsoring events in colleges.. MUMMIES SANDWICH Name Vegetarian Sandwich…………………………………………… Masala Toast Sandwich………………………………………… Vegetarian Cheese Sandwich…………………………………… Masala Cheese Toast Sandwich………………………………… College Special Toast Sandwich………………………………… Cheese Chilly Toast Sandwich…………………………………. near Mithibai College (Vile Parle) and near Andrews College (Bandra). We are thinking to keep near college because crowd at college wants fast and hygienic food and sandwich is the best option for fast and hygienic food.00 40. We would like to go for food festivals.00 40.) 20. Place This is where we are one step ahead of our competitors.00 25.00 19 .00 30. In Mumbai Outlets Are:.00 40. Customers will not feel the difference in our price even if it is high as it appears to be a different one.sandwich.Near Raheja College (Santacruz) . Price We are going to use cost plus pricing strategy. We see to that we are nearer to our customers. Since we are going to differentiate our product from the others we are going have this strategy. Price(Rs.
00 LONG-TERM DEVELOPMENT GOALS DIET SANDWICH is an innovative concept that targets a new. Any Beverages ………………………………………………. Milestones: After the restaurant opens. We assume that the market will respond.. we will keep a close eye on sales and profit. Grill Sandwich………………………………………………….00 20. new products may be added to maintain sales. Strategies: Our marketing efforts will be concentrated on take-out and delivery. growing market. Butter Slice With 3 pieces (Toast)………………………………. the areas of most promising growth. Risk evaluation: With any new venture.00 60.. there is risk involved. Our goals are to create a reputation of quality.00 40. Brown Bread Sandwich……………………………………….00 20. Chain competition will be much later. 20. After year 1.00 25. consistency and security (safety of food) that will make us the leader of a new style of dining. and grow quickly in the next 5 years. 20 .00 50. If we are on target at the end of year 1. The success of our project hinges on the strength and acceptance of a fairly new market. we will look to expand it. we expect some competition in the form of other independent units. As the market changes. Potato Butter Slices……………………………………………… Club Vegetarian Sandwich……………………………………… Club Vegetarian Cheese Sandwich……………………………..Butter Slice With 3 pieces……………………………………….00 40.
uk/business-planning.php Made By:• • • • • • Tina Mirpuri Rushabh Shah Neil Batavia Jainam Delivala Punita Master Pratik.score.sandwichpanel.virtualrestaraunt.com www.com http://www.com/sample-business-plans www.interstellar-solutions.V 21 .org www.co.REFERENCE: www.fundinguniverse.
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