Business plan

Leadership

• ARUN KUMAR R
• ANUSHA K
• ALBIN
• ASHWINI
• ANWIN
• ASHOK
• ANAGH
 About Company

 Name of the company : Garuda Restaurant

 Type of business : Restaurant
 Product : Food and services
 Name of the company : Garuda Restaurant
 Type of company : Partnership
 Location : Hennur, Bengaluru, Karnataka.
Vision
We are dedicated to the promise quality
of our food, service, people and profit,
while taking care of our guests and staff.

Mission
To create an environment where absolute
customer satisfaction is our highest
priority.
 Objective

 Keeping food costs at less than 35% of

revenue.
 Promoting and expanding the restaurant.
 Expanding our marketing and

advertisement in banglore to increase our

customer base.
 To create healthy and safe environment.
 Key to success

 Product quality
 Cost control focus
 Employee retention focus
 The menu will target to varied people.
 Organizational Structure
General
Manager

Finance Sales HR Marketing Operation Supervisor

Manager Manager Manager Manager Manager

Chefs Workers,
Employees
 Market Analysis
• A market analysis provides
information about industries,
customers, competitors, and other
market variables.

• determine the relationship between

supply and demand for a specific
product or service.

TARGET MARKET
A target market is a group of
individual that share certain
characteristics. Age, gender, income,
interests, education, parenthood ,
marital status, life style preferences
Market Trend : Foods and beverages are provided at
the same Restaurant ambience.

Market segmentation, Targeting and positioning

Segmentation : Market segmentation is the practice of
dividing your target market into approachable groups.
• DEMOGRAPHIC : Age , Gender, Income , Religion,

Education.
• PSYCHOGRAPHIC : Lifestyle , belief , value.
• GEOGRAPHIC : State, country , city
TARGETING : A target is a group of individual that share
certain characteristics Age, Gender, Income, Interest ,
education, Parenthood, Martial status and geographical
locations are a few of these characteristics
POSTIONING : It is the strategic step of defining
restaurants concept and target audience while differencing
ourself from the competition.
COMPETTIVE EDGE : It refers to one or more qualities
attributes or aspects of Restaurants Food ,beverages ,service
that makes a aspect within your market when compared to
competitors.
• TASTE
• QUALITY OF FOOD
• PRICE THE MENU RIGHT
• ADDED VALUE
 Promotion

 Optimize your online presence.

 Use social media platforms.
 Ask for feedbacks and work on them.
 Marketing Plan

 Solidifyyour brand.
 Remind yourself of your target audience
 Define your market differentiators.
 Enable mobile ordering and delivery.
 Ensure mobile-friendly website + menu.
 Sales Strategies

1. Quality and taste.

2. Environment
3. Customer friendly service
4. Place
 Customer Appeal

Additional benefits
o Coupons
o Cool drinks
o Music
o Lucky draws
MENU
 Reduces the learning time of the learning time of the
employees.
 Makes your employees all-rounder’s.
 Helps in maintaining the standard and consistency of

the operations.
 Delegating tasks become easy.
 Help in increasing customer delight through

consistent service.
Financial Plan
 Building : 1000000
 Furniture and alteration : 300000
 Salary : 450000
 Equipment's for kitchen : 100000
 Raw materials : 150000
 Advertisement : 50000
 Working capital : 250000
GROWTH OF RESTAURANT
Don’t bend your wings for food