Business Plan

Restaurant
Arnav Soni 1RV10EC021
Avinash Kumar 1RV10EC025
Anvay G Pandit 1RV10EC019

Executive Summary
Costs included in this Plan are on the Basis of
Industry Trends.
This Business Plan is Derived from a secondary
detailed Market Analysis.
A Buffer is Included in the Start-up cost to ensure
that the business in not under-financed.
We have also determined the traditional and nontraditional risk associated with failure of the
restaurant.

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 Environment.

Mission
Our restaurant will be an inspiring one, combining an
eclectic atmosphere with excellent and interesting
food.
Our main mission are as follows:
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.

Mission
Our concept combines variety, ambience
,entertainment and a superior staff to create a
sense of place.
We offer fair Profits for the owners and investors
and a rewarding place to work for the employees .

Key to Success:

Unique, Innovative & Contemporary

Product Quality
Employee Retention Focus
Cost Control Focus
The Menu will Target to varied Peoples.

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 the Customer who wants
something not so heavy like lunch and dinner.
Lounge( for waiting) and Bar Facilities will be
provided.
Bean Bags will be provided in Lounge.

Company Summary
The Menu:
Our Restaurant is focused on serving the need of the
people of the Bangalore.
There will also be little bit flexibility in the menu at
the starting of the Restaurant.

The Management:

One restaurant manager.

Cook according to need and demand.
One supply chain and inventory manager.
Waiters according to the number of tables.

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

Locations and
Operations
Banshankari Stage III will be
strategically suitable because of the
following reasons:
In front of Pesit College Bangalore.
It also have coaching institutes and
computer caf.
It doesnt have even a single
restaurant near a km area who
provides our cuisine.

Operation Criteria:
The restaurant will be located in Banshankari ,Bangalore.The
restaurant will service lunch,dinner and after-hours dining during
the week and weekends.
Buffet will be Provided in lunch and dinner:
499 INR-for Veg.
649INR for Non Veg.

Mid-Night Buffet Will be available in Weekends upto 12 am-2 am.

415 INR-for veg.
499INR-for Non veg.

Service will be during the following hours:

Lunch-01pm-4pm
Dinner-7pm-11pm
Breakfast-8am-12pm
Evening Snacks-4pm-7pm

Free Home delivery will be available on the order of more than Rs

300.
Within 3 kms from Hotel.

The Menu:
We will provide the following cuisine:
1) Salads
2) Deserts
3) Drinks(soft+hard)
4) Exclusive North Indian Speciality + Some dishes
of Chinese and South Indian,Italian,Thai Food,
Sea food, Continental.

Market Analysis
My business is based on a preconceived idea We
will take the help of secondary data available
Today in India the trend of specialty restaurants is
increasing
Dining Experience
Reasonable Experience

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.

Strategy and
Implementation
We intend to succeed by giving people a
combination of excellent and interesting food in
an environment.
We will focus on establishing a strong identity in
our community with a grand opening.
We will create an appealing and entertaining
environment with unbeatable quality at an
exceptional price.
All menu items are moderately priced for the
area.

Competitive Edge
Competitive edges will be:

An extraordinary contemporary restaurant design

Indian classic menu with featured menu
Chef/Management Stock Incentive Program
Inner and Outer Sector Marketing campaign(i.e
come to town promotions)

Employee Training, Incentive and Retention

program.

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:
Building and signage(Signageis any kind of
visual graphics created to display information
to a particular audience).
Customer service
Advertising and promotion

Marketing program
Media marketing:

Billboard advertisement.
Distribution of pamphlets.
Advertisement in local newspaper.
Advertorial on local cable channel.
Sponsorship in the schools but not far than 1km.
Banners and small posters in the sectors.

Sales strategy
Our sales strategy requires consistently high
quality food service , speed and atmosphere. We
can accomplish this by:
Hiring employees who genuinely enjoy their jobs.
Continually assessing the quality of all aspects
mentioned above.
Interacting with our customers personally , so they
know that their feedback goes directly to owners
Evaluating food choices for popularity

Management summary

Owner(restaurant manager)
Operations manager.
Finance manager.
Marketing manager.
Supply manager.
Legal advisor.
Chartered accountant.
Inventory manager.
Cashier cum receptionist.

Personnel plan:
I 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.

Kitchen:
A North/South Indian chef with considerable
experience in different restaurants-(2).
Cooks that work directly with chef(2).
Prepare cooks/dishwasher(2).
People cleaning the restaurant(2).
Waiters.

Financial plan
Restaurants financial model is based on a
business concept to plan for the worst , but
manage for the best.
Restaurants financial plan will include:

Important assumptions.
Risk analysis
Break even analysis
Profit and loss statement
Cash flow statement
Balance sheet

Important assumptions

Economy
Business growth
Annual growth rate percentage
Seasonal sales variance
Industry & start-up
Pricing & cost control
Cost control
Inventory turnover and accounts payable

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.

Publicity:

Discount Coupons will be available

on the Following Websites.

Competitive Edge:
Online Orders will be taken on the Web-site.