PPT BUSINESS PLAN on this new world that

This is the new business plan idea

1. NAME : VISHNU COURSE : B.COM (H) ROLL NO : 3757 SUBMITTED : PREETI MAM TO

2. BUSINESS PLAN PRESENTATION ON : RESTAURANT

3. Execuitve Summary Cost included in this plan are basis of industry trends. This business plan is derived from a secondary detailed market analysis. A buffer is include in the Start-up cost to ensure that the business in not under financed. We have also determined the traditional and non traditional risk associated with failure of the restaurant.

4. Objectives Keeping food costs at less than 35% of revenue. Promoting and expanding the restaurant concept as unique restaurant. Expanding our marketing and advertising in Bangalore to increase our customer base. Customer Satisfaction To create a Healthy and safe Enviroment .

5. MISSION Our restaurant will be an inspiring one, combing an eclectic atmosphere with excellent and interesting food. Our main mission are Have a Great food selection Efficient and superior customer service. Because customer satisfaction is our Prime objective . Employee welfare, participation and training are equally important to our success.

6. Key Succes : Unique, Innovative & Contemporary Product Quality Employee Retention Focus. Cost Control Focus. The Menu will Target to varied People.

7. Company Summary The interior Design The Restaurant will Feature two venues: one will be in the restaurant mainly for dining purpose and family. Other will be outdoor for Customer who wants something not heavy like lunch and dinner. Lounge( waiting) and Bar Facilities will be provided. Bean Bags will be provide in Lounge.

8. Company Summary The Menu: Our Restaurants is focused on serving the need of the people of city. There will also be little bit flexibility in the menu at the starting of the Restaurant. The Management: One restaurant manger. Cook according to need and demand. One supply chain and inventory manager. Waiters according to the number of tables.

9. COMPANY START-UP A space has to be rented of in an appropriate location. Our start-up costs are mostly expensed on equipment, furniture, painting, reconstruction, rent, start-up labor, legal and legal and consulting costs associated with opening our restaurant.

10. Locations and Operations Banashankari stage III be strategically suitable because of the following reasons: In front of persist college DELHI. Its also have coaching institutes and computer café. Its doesn’t have single restaurant near a km area who provides our services.

11. The menu We will provide the following cuisine : salads Deserts Drinks (soft+ hard) Exclave North Indian specialty + some dishes of Chinese and South Indian, Italian that food, sea food, continental.

12. Market Analysis My business is based on a preconceived idea will take the help of secondary date available. Today in India the trend of specialty restaurants is increasing Dinning Experience Reasonable Experience.

13. 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: Youth and Teenagers Families The peoples will generally fall in between 15 to 50.

14. Competitive Edge Competitive edge will be: An extraordinary contemporary restaurant design Indian classic menu with featured menu chef/management stock incentive program Inner and Outer Sector Marketing campaign Employee Training, Incentive and Retention program. Online Orders will taken on the web-sites.

15. Marketing Strategy marketing strategy will be to promote our eclectic food , superior service, and exciting concepts to draw in the local repeat customers, Marketing initiatives will concentrate on the following: Customer service Advertising and Promotion

16. Marketing program Digital media advertisement Distribute of Pamphlets. Advertisement in local newspaper. Advertorial on local cable channel. Sponsorship in the school / collage. Banners and small posters in the sectors.

17. Management summary Owner (restaurant manger) Operations manger Finance manger Marketing manger Supply manger Legal advisor Chartered accountant Inventory manger Cashier cum receptionsit

18. Important Assumptions Economy Business growth Annual growth rate percentage Seasonal sales variance Industry & start-up Pricing & cost control Cost control Inventory turnover and accounts payble

19. 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 Hotel chain.

20. THANK YOU