TANK

LORRY
FILLING
GANTRY
BPCL BHITONI PLANT​​
INTRODUCTION

A framework on a loading island , under

or besides which one or two loading
bays with some arti culated loading
arms/hoses are arranged. This Project
Standards and Specifi cati ons covers
minimum requirements for process
design and engineering of loading for
road Tankers in oil industries. It should
be noted that the scope of this Standard
is limited to liquid applicati ons and road
tankers only. Furthermore in this
manual the unloading part is limited to
probable discharges of the products
remaining in the tankers that arrive for
loading. This manual forms part of a
series that may be developed ulti mately
to embrace all faciliti es connected with
bulk loading of road vehicles, for
loading of diff erent oil products.
​

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I N S T R U M E N T S I N T L F G A N T RY B P C L .

 LOADING BAY.
 LOADING ARM.
 LOADING ARM POSITIONING SENSOR.
 EARTHING SENSOR .
 OVERFILL SENSOR.
 FLOW SENSOR & METER.
 STEINER .
 AIR ELIMETER.
 POSITIVE DISPLACEMENT METER.
 FLOW SENSOR & METER.
 DCV (DIGITAL CONTROL VALVE )
 BCU (BAY CONTORL UNIT)

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 Solutio
CLOSE THE GAP
Our product makes
restaurant management
easier, and no other
product on the market
off ers the same benefi ts​
Restaurant managers
SOLUTION

TA R G E T A U D I E N C E C O S T S AV I N G S
Reduce costs for client by
helping restaurants gauge
their inventory and
reservati ons ​
EASY TO USE
A simple product that
gives restaurants the
informati on they need in
order to make informed
staffi ng decisions ​

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P R O D U C T O V E RV I E W
UNIQUE
Only product specifi cally
dedicated to the
restaurant industry
TESTED
Conducted testi ng with
restaurants in the area
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FIRST TO MARKET
First beauti fully
designed product that's
both stylish and
functi onal​
AUTHENTIC
Designed with the help
and input of restaurant
and service workers in
the fi eld ​
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 Benefit PRODUCT BENEFITS

Simple and effi cient to use​

Quick customer service assistance​

Free 90-day customer service phone number​

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Compan
COMPANY OVERVIEW
 BUSINESS MODEL

RESEARCH​

Busines
We based our research on market trends and data
from over 1,000 restaurants​

ABSTRACT

We believe managers need new industry tools to

help run their restaurants​

DESIGN

Minimalist design and easy to use ​

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Marke $ 3B $ 2B
MARKET OVERVIEW

$1 B
Opportunity to build​ Freedom to invent​ Few competi tors​
Fully inclusive market​ Selecti vely inclusive market​ Specifi cally targeted market​
Total addressable market​ Serviceable available market​ Serviceable obtainable market​

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 MARKET COMPARISON

$3B $2B $1B

OPPORTUNITY TO BUILD​ FREEDOM TO INVENT​ FEW COMPETITORS​

Addressable market​ Serviceable market​ Obtainable market​

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Comp
OUR COMPETITION

CONTOSO
Our product is priced below that of other restaurant
COMPETITORS
Company A​
industry tools on the market​ Product is more expensive​

Simple and easy to use product, compared to the Companies B & C ​

complex tools of the competi tors​ Product is expensive and inconvenient to use​

Aff ordability is the main draw for our consumers to our Companies D & E​
product​ Product is aff ordable, but inconvenient to use

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COMPETITION

CONVENIENT

A CONTOSO

EXPENSIVE​ AFFORDABLE

B
E
D
C

INCONVENIENT​

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 GROWTH STRATEGY
How we’ll scale in the future​

FEB M AY OCT
20XX 20XX 20XX

Roll out product to local Release the product to the Gather feedback from the
restaurants to help regional businesses and restaurant community to
establish the product​ monitor stock trends in expand availability of the
the restaurant industry​ product​

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 TRACTION
Forecasting for success​

KEY METRICS REVENUE BY YEAR​

$40,000
GROSS NET
CLIENTS ORDERS
AV E N U E REVENUE
$30,000
20XX​ 10​ 1100​ $10,000​ $7,000​

$20,000
20XX​ 20​ 200​ $20,000​ $16,000​

20XX​ 30​ 300​ $30,000​ $25,000​ $10,000

20XX​ 40​ 400​ $40,000​ $30,000

$0
20XX 20XX 20XX 20XX

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2-YEAR ACTION PLAN

Supply Run focus

volunteers​ groups​ Gather feedback​

20XX
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

Te st with D elive r to
resta urants ​ Regional launch ​ cons ume rs ​

20XX
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

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 FINANCIALS

YEAR 1 YEAR 2 YEAR 3

I nco me ​

Users​ 50 ,000 ​ 4 00,0 00​ 1, 600, 000​ ​

Sa l es​ 5 00,0 00 ​ 4, 000, 000​ 16, 000, 000​ ​

Avera ge Pr i ce p er Sale​ 75 ​ 80​ 90​ ​

Reven u e @ 15 %​ 5 ,625 ,000 ​ 48, 000, 000​ 2 16,0 00, 000​ ​

G ROSS PROF IT ​ 5 ,625 ,000 ​ 48, 000, 000​ 2 16,0 00, 000 ​ ​

E xpen ses​ ​ ​ ​ ​

Sa l es & Ma r keti n g​ 5 ,062 ,500 ​ 38, 400, 000​ 1 51,2 00, 000​ 7 0%​

Custo mer S er vice​ 1 ,687 ,500 ​ 9, 600, 000​ 21, 600, 000​ 1 0%​

Pro du ct De velop ment ​ 5 62,5 00 ​ 2, 400, 000​ 10, 800, 000​ 5 %​

Resea rch​ 2 81,2 50 ​ 2, 400, 000​ 4, 320, 000​ 2%

TOTAL EXPEN SES​ 7, 593, 750 52, 800, 000 1 87,9 20,0 00

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Team MEET THE TEAM

TAKUMA HAYASHI ​ MIRJAM NILSSON ​ FLORA BERGGREN​​ RAJESH SANTOSHI​​

Pre sident​ Chief Executi ve Offi cer Chief Operati ons Offi cer VP Marketi ng

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 THE FULL TEAM

TA K U M A H AYA S H I ​ M I R J A M N I L S S O N ​​ F L O R A B E R G G R E N ​​ R A J E S H S A N T O S H I ​​
President​ Chief Executi ve Offi cer​ Chief O perati ons Offi cer​ VP Marketi ng​

GRAHAM BARNES​ R O WA N M U R P H Y ​ ELIZABETH MOORE​ ROBIN KLINE​

SEO Strategist​ P roduct Designer​ Content Developer​ team

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 FUNDING

$12K $14K $32K $82K

ANGEL
R E TA I L S A L E S ​ INVESTMENTS​ CASH​ SHARES​
Revenue obtained from Amount obtained through Liquid cash we have on hand​ Number of shares converted
restaurant online market ​ other investors​ into USD​

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8/03/20XX
SUMMARY

Sum
At Contoso, we believe in giving 110%. By improving the tools of  restaurant
management, we help businesses streamline their point-of-sale experience. We
thrive because of our market knowledge and a great team behind our product.
As our CEO says, "Effi ciencies will come from proacti vely transforming how we
do business."​

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 Than
THANK YOU

Mirjam Nilsson​​

206-555-0146​

mirjam@contoso.com​

www.contoso.com​

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