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Ruchi Restaurant

The Taste of
Kerala
VALUES
R :RESPONSIBLE
U :UNIQUE
C :CLEANENESS
H :HEALTHY
I :INSTANT
MISSION

We offer fair profit for the investors and a rewarding system to the work
of the employees
To offer delicious traditional Kerala style food along with extra ordinary
dining services for the happiness and satisfaction of the customers
To open wide range of branches throughout the state
To provide fair price ,well prepared meals using only quality ingredients
VISION

Our passion is to serve the whole world with keralas traditional taste
OBJECTIVES OF THE FIRM
1. Profit objectives
. keeping food cost as low as possible while maintain quality and service
. the restaurant revenue based on the number of customers served in a day and
average price per order
. The pricing is made in such away that 25% is earned as profit from each unit of
items, it is possible to rise the price on those items without affecting the number of
order

2. Marketing objectives
. Old wine new bottle strategy
. Penetration marketing price
. Show off your good publicity on your website and via social media
3. Productivity objective
productivity of our firm is depends upon the customer demand , so there is no chance waste

4. product objective
. our product objective is that to keep a few simple options on the menu, this caters the customers to
enjoy their delicious food

5. social objectives
. staffs are trained in such a way that to be efficient and effective in serving the customers
. put a reward system for the staff who focuses on pleasing their clients

6. financial objective
. plan for the worst, but manage for the best
Corporate strategy
Our aim is to create a brand image ,for that at first we aims
at creating loyal customers..
Restaurant will be build with the consideration of its
expansion, as the profit built up, it will be branched out
Provide foods to customers without any malpractices in its
quality
Theunique traditional taste we provide itself is our key.
Hence that uniqueness is maintained.
Business strategy
To provide with innovative product by combining
the traditional with the modern tastes.
To conduct food fest before the introduction of first
branch.
Promotional activity through social media
Open kitchen
Regional sub stalls within branches.
Functional strategy
Maintain quality workforce
Continues quality check and performance appraisal
Compensation system based on the performance of
the staff.
Providing quality food and service
BCG Matrix

STARS QUESTION
Hold &increase MARKS
High
Selectively
hold & increase
External
Opportunities
CASH COWS DOGS
& threats
Hold & Harvest &
maintain divest
Low
High Low
Internal Strengths & Weaknesses
Reasons
SWOT ANALYSIS
STRENGTH:- WEAKNESSES:-
Low cost of production Customers are more attached towards
Uniqueness western foods

Serving specific ethnic food


New restaurant opening in our area

CSR
We are not using preservative , so it
is very difficult to attract young
Online delivery generation
Experienced cook
OPPORTUNITES:- THREATS:-
Increasing health issues by fast foods Time consuming
Competition Difficulty in disposing waste
Offering delivery services Perishability of vegetables
Festival seasons
TOWS Matrix
EFAS
Opportuni Weight Rating Score Comments
ties (a) (b) (c) d=b*c
Increasin .4 5 2 Creating
g health awareness
issues by about the
fast foods importance
of traditional
foods.
Compten .2 4 .8 Correct time
cies & efficient
delivery.
Offering .1 3 .3 To cope with
delivery demand,
services production
should be
increased.
Festival .3 4 1.2 Increased
season demand and
quality.
Threats Weight (b) Rating (c) Score d=b*c Comment

Competitors .4 5 2 New
innovation &
training for
employees
Customers .3 3 .9 Well
attracted to awareness
fast foods. about
harmful
effects of fast
food.
New .1 2 .2 Providing
restaurant good
openings infrastructure
nearby. .
Non usage of .2 4 .8 Providing
preservatives tasty foods.
.