BUSINESS PLAN OF A

RESTAURANT
 BUSINESS PLAN

 Business plan is a written document prepared by entrepreneur that

describes all the relevant external and internal elements involved in
starting new venture.

 It is an integration of functional plans such as marketing, finance,

manufacturing and human resource plan.

 A business plan is a blue print of step by step process that would be

followed to convert business idea into successful business venture.
OBJECTIVE OR IMPORTANCE OF BUSINESS PLAN

 To give direction to the vision formulated by the entrepreneur

 To objectively evaluate the prospectus of business

 To monitor the progress after implementing business plan

 To seek loans from financial institutions

 To visualize concept in terms of market availability, organizational,

operational, and financial feasibility

 To guide entrepreneur in actual implementation of plan

 Typical structure for a business plan for a start up
venture
• cover page and table of contents
• executive summary
• mission statement
• business description
• business environment analysis
• SWOT analysis
• industry background
• competitor analysis
• market analysis
• marketing plan
• operations plan
• management summary
• financial plan
BUSINESS PLAN OF A
RESTAURANT
 EXECUTIVE SUMMARY
 The RESTAURANT is intend to be full services, three-meal-a-day and it
targets middle class and upper middle class families.

 Restaurant is to be located at the prime location of Connaught place ,New

Delhi.

 The restaurant consists of menu at moderately priced breakfast, lunch and

dinner.

 Aim is to create a Healthy and safe environment and customer Satisfaction.

 Mission and Vision
MISSION VISION
 To ensure that each customer receives  To serve customers with best
prompt, friendly and courteous service. quality food and environment.

 To provide nutritional and fresh, well

prepared meal-using only quality
ingredients.

 The high quality of

attitude,fairness,understanding and
generosity between
management,staff,customers.
 SWOT
Strengths Weakness Opportunity Threats

• Reasonable rate • Loan burden •Fast •changes in the

growing
and quantity business
population.
environment
• Tasty and quality • Startup •All the member of that might
food in a clean and challenges management team reduce sales
dining room with are properly
•higher taxes in
washing and toilet • Restaurant is qualified for this
the future
facility. • new and sector.
• tight credit
• Prime Location • not
terms, high
established.
interest rate,
and high
inflation rate
than predicted.
 Products and Services
 We will provide the following cuisine:

1) Salads
2) Deserts
3) Drinks(soft)
4) Exclusive North Indian Speciality + Some dishes of Chinese
and South Indian ,Italian ,Thai Food, Sea food, Continental.
 Location and Layout
LOCATION LAYOUT
 The Restaurant is located at
Connaught place New Delhi .It
has been chosen after a
consideration in mind.

 The population of living is mostly

upper-middle, middle class
enabling the Restaurant to catch
the target market directly.
 Competitive Analysis
 The main purpose of this RESTAURANT is to provide best quality food to
families, upper-middle class, middle class.

 The number of restaurants located in New Delhi. Specially in Connaught

place there are many competitors in our way which are also targeting
middle-middle and upper-middle class. the main competitors are
Parikrama , saravan bhawan, Barbeque Nation RESTAURANT.

 As we are opening in Connaught place so we have to face lots of

competition but by providing best quality food with competitive price we
aim at making our name and place in the market soon.
 Description of Manpower
• A better Management Team is the core of developing any
business and well motivated and surplus paid employees
contribute a major part in maintaining standard. Management
Team which we going to use are as under:
Team Quantity
Manager 1
Cooks 4
Waiter 6
Dishwasher 4
Guard 2
Sweeper 2

Total 19
 Personnel Plan

• We believe the personnel plan is good proportion to the size

of the restaurant and projected revenues.

• There will be the differentiation in the salaries of full-time

employees and part time employees.

• There will be award like “best waiter of the week” to boost

the employees performance.

• Proper allowances will be provided to increase the job

satisfaction level.
 Market Segmentation
 Restaurant and Lounge intends to cater to a wide customer base. We want
everyone to feel welcome and entertained. We have defined the following
groups as target segments that contribute to our growth projections:

• Youths and Teenagers

• Families
• The peoples will generally fall in between 15 to 50.
• Our sales strategy requires consistently high quality food service ,
speed and atmosphere
 Market Analysis
 Teenagers and college students, who demand high quality food at cheap prices
during break.
 Office goers, who can take a quick refreshment.
 Families
 Tourists

Tourists teenagers,Adults,
15% students
32%

Families
25%
Office goers
28%
 Advertisement

 Distribution of pamphlets
 Advertorial at local cable(TV) channel
 Newspapers
 Radio
 Posters,
 Discount Coupons will be available on the following Websites.
 Financial Plan
• Restaurant’s financial model is based on a business concept to “plan for
the worst , but manage for the best.”
• Restaurant will be started on the partnership basis.

• Restaurant’s financial plan will include:

– Important assumptions.
– Risk analysis
– Break even analysis
– Profit and loss statement
– Cash flow statement
– Balance sheet
 Source of Finance
Personal Savings Rs:5,00,000

Loan Rs:8,00,000
Friends Rs:,1,00,000

Relatives Rs:1,00,000

Total Rs:15,00,000

Maximum Interest Rate 10%

 FUTURE SCOPE

• Restaurant will be build with the consideration of its expansion, as the

profits built up ,it will be branched out.

• After its presence in many states across India, the objectives will be
revised in consideration of converting it into a restaurant chain.