Spice Plaza – Where Every Meal Feels Special

Concept: Mini food court with 5 counters – North Indian, South Indian, Chinese, Chat & Snacks, Beverages & Desserts.

Mission: Serve hygienic, affordable, multi-cuisine meals for families, students, and professionals.

Location: Satellite, Ahmedabad – 800 sq ft area, ₹25,000 rent/month.

Investment: ₹6.8 lakhs; break-even in 8 months; projected revenue ₹28 lakhs/year.

Services: Dine-in (32 seats), takeaway, corporate orders, combo meals, kids and healthy options.

Target Market: Families (60%), professionals (25%), students (15%).

Marketing: Social media, local ads, loyalty programs, food blogger tie-ups.

Team: Shruti Patel (founder), Amit Patel (chef), Priya Shah (operations), Kiran Joshi (marketing).

Operations: 8 staff, 11 AM–10 PM, 5 cuisine stations, fresh ingredients daily.

Finance: 34% profit margin; 95 daily orders for break-even.

Risk Management: Safety protocols, supplier diversity, staff retention.

Future Plans: Add home delivery, new branch in Prahlad Nagar, franchise and catering expansion.

1. Prepared By SHRUTI PATEL (23BIT011) SPICE PLAZA MINI FOOD COURT BUSINESS PROPOSAL

2. SPICE PLAZA - MINI FOOD COURT Business Proposal Prepared by: Shruti Patel Date: July 31, 2025 Contact: [phone] | [email protected] TABLE OF CONTENTS Executive Summary ......................................................... 2 Company Overview ......................................................... 3 Services Offered .............................................................. 4 Our Qualifications ........................................................... 5 Market Analysis & Strategy ............................................ 6 Operations Plan ............................................................... 7 Financial Projections ....................................................... 8 Pricing Structure .............................................................. 9 Terms and Conditions ..................................................... 10 Management & Future Plans ......................................... 11

3. EXECUTIVE SUMMARY Business Concept Spice Plaza is a modern mini food court featuring 5 popular food counters under one roof: North Indian, South Indian, Chinese, Chat & Snacks, and Beverages & Desserts. Located in Satellite area, Ahmedabad, we aim to provide diverse, quality food options in a clean, affordable setting. Mission To offer authentic, hygienic, and affordable multi- cuisine dining experience for families, students, and working professionals in a comfortable environment. Key Success Factors Prime Location: High- footfall commercial area with 1500+ daily visitors Diverse Menu: 5 specialized food counters catering to all taste preferences Quick Service: Average 8- minute preparation time Affordable Pricing: ₹40- 180 price range targeting middle- class families Quality Focus: Fresh ingredients with standardized recipes Financial Highlights Investment Required: ₹6.8 lakhs Break- even Period: 8 months Projected Annual Revenue: ₹28 lakhs Target Daily Customers: 180+ by month 6 Seating Capacity: 32 customers Funding Request We seek ₹6.8 lakhs funding to establish operations, covering equipment, interior setup, initial inventory, and 3 months working capital.

4. COMPANY OVERVIEW Founder Profile Shruti Patel - Hospitality graduate with 5 years experience in restaurant operations. Previously managed operations at popular food chain outlets in Ahmedabad. Expert in multi-cuisine cooking and restaurant management. Vision To become Ahmedabad's preferred neighborhood food court, expanding to 3 locations within 2 years while maintaining quality and affordability. Core Values Quality: Fresh ingredients and standardized recipes Affordability: Competitive pricing for all economic segments Hygiene: Modern kitchen standards and food safety protocols Variety: Multiple cuisine options under one roof Service: Quick, friendly customer service Location Details Address: Ground Floor, Shyamal Cross Roads, Satellite, Ahmedabad Total Area: 800 sq ft (Seating: 450 sq ft, Kitchen: 350 sq ft) Rent: ₹25,000/month Footfall: 1500+ people daily Parking: Available Connectivity: Metro station 200m, bus stop 50m Legal Structure Private Limited Company with all necessary licenses: FSSAI License Fire Safety Certificate Municipal Trade License GST Registration

5. SERVICES OFFERED Food Counter Concepts Counter 1: North Indian Corner Specialties: Dal Makhani with Rice/Naan (₹120) Paneer Butter Masala (₹140) Chole Bhature (₹90) Rajma Rice (₹100) Tandoori Roti/Naan (₹15- 25) Counter 2: South Indian Express Specialties: Masala Dosa (₹80) Idli Sambar (₹60) Uttapam varieties (₹70- 90) Medu Vada (₹50) Filter Coffee (₹25) Counter 3: Chinese Kitchen Specialties: Hakka Noodles (₹90- 120) Fried Rice (₹80- 110) Manchurian (₹100- 130) Spring Rolls (₹80) Hot & Sour Soup (₹70) Counter 4: Chat & Snacks Hub Specialties: Pav Bhaji (₹70) Bhel Puri (₹40) Samosa Chat (₹50)

6. Aloo Tikki (₹45) Cutting Chai (₹15) Counter 5: Beverages & Sweets Specialties: Fresh Juices (₹40- 80) Milkshakes (₹60- 90) Kulfi/Ice Cream (₹40- 70) Gulab Jamun (₹60) Lassi (₹50) Service Options Dine- In: 32- seat capacity with table service Takeaway: Quick counter service with eco- friendly packaging Corporate Orders: Bulk lunch orders for nearby offices (minimum 10 orders) Special Features Combo Meals: Mix items from different counters Kids Menu: Smaller portions at reduced prices Healthy Options: Grilled and steamed alternatives Daily Specials: Featured items with promotional pricing OUR QUALIFICATIONS Founder: Shruti Patel Education: Hotel Management Diploma (2019) Food Safety Certification (2024) Experience: Restaurant Manager - Havmor Restaurant (2022- 2025): Managed 60- seat restaurant, supervised 15 staff members

7. Assistant Manager - Subway India (2020- 2022): Handled daily operations, inventory management, customer service Key Team Members Amit Patel - Head Chef 8 years multi- cuisine cooking experience Former chef at established food courts Expert in North Indian and Chinese cuisine Priya Shah - Operations Manager B.Com with 4 years restaurant experience Specialist in customer service and staff management Inventory and cost control expert Kiran Joshi - Marketing Coordinator MBA Marketing with 3 years food industry experience Social media marketing and local promotions expert Customer engagement and loyalty program specialist Advisory Support Dr. Suresh Patel - Business Mentor, 20+ years restaurant industry experience Chef Mohan Kumar - Culinary Advisor, former executive chef at 5- star hotels Certifications FSSAI Food Safety License Fire Safety Training Certificate Customer Service Excellence Certification Digital Marketing Certification 5. MARKET ANALYSIS & STRATEGY Market Opportunity

8. The Ahmedabad food service market is worth ₹2,800 crores with 8% annual growth. Mini food courts represent a growing segment, especially in residential- commercial areas where families seek variety and convenience. Target Customers Primary (60% revenue): Families: Weekend dining, celebration meals Age: 25- 45 years Income: ₹4- 12 lakhs annually Need: Variety for different family members, affordable pricing Secondary (25% revenue): Working Professionals: Quick lunch, evening snacks Age: 22- 35 years Income: ₹3- 10 lakhs annually Need: Fast service, healthy options, convenient location Tertiary (15% revenue): Students: Affordable meals, hangout spot Age: 16- 25 years Budget: ₹50- 150 per visit Need: Taste variety, budget- friendly options, social space Competition Analysis Direct Competitors: Local food courts in malls (higher pricing, distant location) Multi- cuisine restaurants (formal dining, higher costs) Competitive Advantages: Neighborhood location with easy access Lower overhead = competitive pricing Quick service model Fresh, made-to- order food Family- friendly environment

9. Marketing Strategy Phase 1 - Launch (Months 1- 2): Grand opening with 25% discount Free sampling of signature dishes Social media campaigns with food photography Local newspaper advertisements Phase 2 - Growth (Months 3- 6): Customer loyalty program launch Corporate lunch tie- ups with nearby offices Festival special menus and promotions Food blogger collaborations Digital Marketing: Instagram/Facebook presence with daily food posts WhatsApp Business for direct orders Google My Business optimization Customer review encouragement Customer Retention: Loyalty points program Birthday special offers Regular customer recognition Feedback implementation OPERATIONS PLAN Facility Setup Seating Area (450 sq ft): 8 tables for 4 people each Modern furniture with easy cleaning AC with comfortable temperature

10. Free Wi- Fi for customers Kitchen Area (350 sq ft): 5 specialized cooking stations Central preparation area Refrigeration and storage Washing and cleaning stations Equipment Requirements Cooking Equipment: ₹1,80,000 (Gas ranges, tandoor, tawa, fryers, steamers) Refrigeration: ₹60,000 (Display fridges, freezers, chillers) Furniture & Fixtures: ₹80,000 (Tables, chairs, counters) Kitchen Utensils: ₹40,000 (Pots, pans, serving equipment) Staffing Plan Total Staff: 8 people Restaurant Manager: ₹25,000/month Head Chef: ₹20,000/month Counter Cooks (3): ₹15,000/month each Service Staff (2): ₹12,000/month each Cleaner: ₹10,000/month Total Monthly Salary: ₹1,19,000 Daily Operations Timing: 11 AM to 10 PM (11 hours daily) Peak Hours: Lunch: 12 PM - 3 PM (40% of daily sales) Evening: 6 PM - 9 PM (35% of daily sales) Other hours: 25% of daily sales Quality Control: Fresh ingredient inspection daily Standardized recipes with portion control

11. Temperature monitoring for food safety Customer feedback tracking Supply Chain Suppliers: Vegetables: Local wholesale market (daily fresh supply) Groceries: Regional distributors (weekly bulk orders) Dairy: Local dairy suppliers (daily delivery) Spices: Wholesale spice market (monthly purchase) Inventory Management: Daily inventory for perishables Weekly stock for dry goods Monthly supplies for cleaning materials Automated reorder alerts for critical items 7. FINANCIAL PROJECTIONS Initial Investment Breakdown Item Amount (₹) Percentage Kitchen Equipment 1,80,000 26% Furniture & Interior 1,20,000 18% Technology & POS 45,000 7% Pre- opening Expenses 80,000 12% Initial Inventory 50,000 7% Working Capital (3 months) 2,05,000 30% Total Investment 6,80,000 100%

12. Revenue Projections - Year 1 Month Daily Customers Avg Bill Monthly Revenue Expenses Profit 1- 2 80 ₹130 ₹3,12,000 ₹3,40,000 (₹28,000) 3- 4 120 ₹135 ₹4,86,000 ₹3,60,000 ₹1,26,000 5- 6 150 ₹140 ₹6,30,000 ₹3,80,000 ₹2,50,000 7- 8 170 ₹145 ₹7,39,500 ₹4,00,000 ₹3,39,500 9- 10 180 ₹150 ₹8,10,000 ₹4,20,000 ₹3,90,000 11- 12 200 ₹155 ₹9,30,000 ₹4,40,000 ₹4,90,000 Year 1 Summary: Total Revenue: ₹28,35,000 Total Expenses: ₹18,60,000 Net Profit: ₹9,75,000 Profit Margin: 34.4% Cost Structure Variable Costs (55% of revenue): Food Cost: 32% Packaging: 3% Utilities: 8% Direct Labor: 12% Fixed Costs (₹1,80,000/month): Rent: ₹25,000 Staff Salaries: ₹1,19,000 Insurance & Licenses: ₹8,000 Marketing: ₹12,000 Other Expenses: ₹16,000 Break- even Analysis Monthly Fixed Costs: ₹1,80,000 Average Order Value: ₹140 Contribution per Order: ₹63 (45%)

13. Break- even Orders: 2,857 monthly (95 daily) Expected Break- even: Month 8 PRICING STRUCTURE Menu Pricing Strategy North Indian Counter Premium Items: ₹120- 180 (Dal Makhani, Paneer dishes) Standard Items: ₹80- 120 (Rajma, Chole, vegetable curries) Bread Items: ₹15- 35 (Roti, Naan, Rice) South Indian Counter Dosa Varieties: ₹60- 90 (Plain to Special) Idli/Vada: ₹50- 70 (With sambar and chutney) Beverages: ₹25- 40 (Filter coffee, South Indian drinks) Chinese Counter Noodles/Rice: ₹80- 130 (Veg to Non- veg options) Starters: ₹90- 140 (Manchurian, Spring rolls) Soups: ₹60- 80 (Various Chinese soups) Chat & Snacks Street Food: ₹40- 80 (Pav Bhaji, Bhel, Chaat items) Fried Items: ₹45- 70 (Samosa, Kachori, Pakoras) Beverages: ₹15- 30 (Tea, Coffee, Cold drinks) Beverages & Desserts Fresh Juices: ₹40- 90 (Seasonal fruit juices) Shakes: ₹60- 100 (Milk shakes, thick shakes) Desserts: ₹40- 80 (Indian sweets, ice cream) Combo Offers

14. Mini Thali: ₹120 (1 main + rice/roti + dal + salad) Chat Combo: ₹90 (Any 2 chat items + beverage) Family Pack: ₹450 (Serves 4 people with variety) Student Special: ₹80 (Selected items with student ID) Special Pricing Corporate Bulk Orders: 10% discount on orders above ₹1,000 Happy Hours: 15% off between 3- 5 PM on weekdays Weekend Family Special: Free dessert with family orders above ₹400 Loyalty Program: Points- based discounts for regular customers Payment Terms Dine- in/Takeaway: Cash, UPI, Cards accepted Corporate Orders: Net 7 days payment terms Advance Booking: 50% advance for large orders Refund Policy: Full refund for quality issues within 30 minutes TERMS AND CONDITIONS Service Terms Operating Hours: 11:00 AM to 10:00 PM, all days Service Area: Dine- in and takeaway only (no home delivery initially) Minimum Order: No minimum for dine- in, ₹200 minimum for corporate orders Advance Booking: Required for corporate orders above ₹2,000 Food Quality & Safety Preparation Standards: All food prepared fresh daily using quality ingredients No artificial colors or harmful preservatives Vegetarian kitchen with strict hygiene protocols FSSAI- compliant food safety management Quality Guarantee: 100% satisfaction guarantee for all customers

15. Free replacement for items not meeting quality standards Full refund for proven food safety issues Regular health department inspections compliance Customer Responsibilities Respectful behavior towards staff and other customers Timely payment as per selected mode Proper feedback for service improvement Adherence to restaurant policies and local regulations Liability & Insurance Coverage: General liability insurance for customer safety Product liability insurance for food- related incidents Property insurance for equipment and fixtures Staff insurance and compensation coverage Limitations: Not liable for personal belongings left unattended Service may be suspended during extreme weather Menu items subject to availability and seasonal changes Prices subject to change with 15- day notice Dispute Resolution Customer complaints addressed within 24 hours Management escalation for unresolved issues Local consumer forum for legal disputes Ahmedabad jurisdiction for all legal matters Privacy Policy Customer information used only for service delivery No sharing of personal data with third parties Secure payment processing through certified gateways Marketing communications only with customer consent

16. RISK MANAGEMENT & FUTURE PLANS Risk Assessment : Operational Risks Food Safety Issues: Mitigation: HACCP implementation, staff training, insurance coverage Impact: High Probability: Low with proper protocols Supply Chain Disruption: Mitigation: Multiple suppliers, buffer inventory, seasonal menu planning Impact: Medium Probability: Medium Staff Turnover: Mitigation: Competitive salaries, training programs, positive work environment Impact: Medium Probability: Medium Market Risks Competition: Mitigation: Unique positioning, superior service, customer loyalty programs Impact: High Probability: High Economic Downturn: Mitigation: Flexible pricing, value meals, cost optimization Impact: High Probability: Medium Growth Plans Phase 1 (Months 6-12): Optimization

17. Achieve 200+ daily customers consistently Launch home delivery service Expand corporate catering Introduce breakfast menu Phase 2 (Year 2): Expansion Open second location in Prahlad Nagar Franchise model development Catering service for events Online ordering platform Success Metrics Financial Targets: Monthly revenue growth of 15% Profit margin above 30% Break- even by month 8 ROI of 40% by year 2 Operational Targets: Customer satisfaction score above 4.2/5 Food safety compliance 100% Staff retention above 80% Order accuracy above 95% Contact Information: Shruti Patel, Founder Spice Plaza Mini Food Court Email: [email protected] Phone: [phone] Address: Nikol, Ahmedabad - 380015