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AGENDA
 CONCEPT
 HISTORY
 LOCATION
 INTERIOR
 FOOD
 SERVICE
 WHO THE CUSTOMER
 WHO THE COMPETITOR
 HOW ARE WE DIFFERENT
 BUSINESS STRATERGY & SALES
 INVESTMENT & ROI
 MODEL
 WAY FORWARD

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 CONCEPT
 KAARAM is trendy mid-market Indian restaurant
serving cuisine largely from the state of Andhra
Pradesh (India) and very limited popular Indian
delicacies. Serving both veg and non-veg food.
 The design will focus on the feel at home concept.
 KAARAM shall expose and cater to all kind of
population
 KAARAM shall target restaurant dinners & home
eaters
 It’s a place which serves the Traditional Gastronomy
- taking the essence of Cuisine to new levels of
dining.

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 History
Why KAARAM ?

 KAARAM (Pronounced as KAAARUM)

 KAARAM means Spicy/Hot/Pungent in Telugu
language. An Language spoken in Andhra Pradesh.
 Hence it indicates Spicy Andhra food.
 Andhra style food is popular among indians
 Some of the regions popular Andhra style includes,
Amarvathi, Bheema’s, Gongura, Nandhini,
Nagarjuna etc

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 KAARAM Location
 Installation:
KAARAM requires the best
locations in upscale and
busy districts, we have
chosen Saud Bhawan Palm
Gardens.
Size / Capacity :
KAARAM shall be medium
sized with at least 150 sq.
ft in order to welcome a
minimum 50 people.

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 KAARAM INTERIOR
 Considering fast and heavy
traffic, Non-fragile/non-delicate
furniture's shall be used

 Durable and cleanable flooring

with Grid/open ceilings, the
basic lighting consists of low –
voltage built in lamps and
hanging lamps, with mild light.

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 FOOD AT KAARAM
Andhra Style:
 Andhra Chicken Pulao
 Andhra Chilli Chicken
 Andhra Full Meals
 Andhra family Meals
Indian delicacies:
 Hyderabad Mutton Biryani
 Chicken butter Masala

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 FOOD & SERVICE
 KAARAM will be offering a menu of food and
beverages with a distinctive image.
 Table service at the restaurant, take-away and
delivery to home or office.
 Food production will take place in the kitchen of
the restaurant and shall be traditional served.
 Food shall be priced to attract

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 WHO THE CUSTOMER
The food concept and product will attract different
customer profiles including:
 Indians and Indian food lovers of Palm Gardens

including locals and European expiate

 Indians and Non-indians living in the other parts

of Sohar
 Office and industrial Daily catering at the port

 Home Delivery and Take Away

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 THE CURRENT MARKET
 Currently there are 3 average rated restaurants
(Indian House, Dawat, Spice Village)
 There are also old and popular restaurants like
Sunlight, Golden Gate, Milan etc
 International franchise like KFC, Mac Donald's,
Papa Jones, DQ etc are recent arrivals

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 THE KAARAM WAY
KAARAM not comparable because…………..
 No Andhra Restaurant in Oman

 Genuine Indian restaurant without the Taj Mahal

Picture
 Cooks are specialized and not general

 Value for Money

 Product identity, quality, and novelty

 High employee motivation and good sales attitude

 innovative and aggressive service options.

 Location chosen is the current place for heavy

traffic

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 MARKETING PLAN &
SALES STRATEGY
 Market Penetration
Entry into the market should not be a problem. The
store has high visibility with heavy foot traffic all day
long. With Al Fair, Home centre, LULU at a few yards
away.
 Marketing Strategy

Print media -- local newspapers, magazines and Flyers

Hotel guides, concierge relations, Chamber of
Commerce brochures
Direct mail -- subscriber lists, offices for delivery
Misc. -- yellow pages,

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 THE EFFORT
 The marketing effort will be split into 3 phases;
 Opening -- An advanced notice sent to People at the port ,
large residential complex and to media and printed
announcement ads in key places.
 Ongoing -- A flexible campaign (using the above media),
assessed regularly for effectiveness.
 Point of sale -- A well-trained staff can increase the
average check as well as enhancing the customer's overall
experience. Word-of-mouth referral is very important in
building a customer base.
 Future plans and Strategic Opportunities
Catering to offices (even outside of our local area) may
become a large part of gross sales. On year 2 to open
another in KAARAM Muscat

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 Self
 Master in Business Management
 Started with Hotel Industry working with Taj in
the Food and Beverage Industry
 Extensive knowledge of the product and industry
 Management style is innovative and in keeping
with the corporate style.
 Worked with some of the market leaders in the
senior management levels including AVIVA, IBM,
CBRE, SAAB etc

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 Team
 Cooks shall be from Star Hotel or Premium
Restaurant chains
 All staff shall be qualified, highly motivated and
constantly upgraded in its quality
 Team shall have loyalty bonus

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 INVESTMENT
 Capital Investment

 Sales & ProAfit

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 ROI
 The current numbers are worked based on
investment figures considered with buffer on each
line item operating cost.
 The sales are taken at a conservative approach
 The current ROI allows investment recovered
within the first 32 months.

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 Model
 KAARAM needs investor
 Profit Sharing on 60-40 model
 On opening the second unit and thereof, operator
be given the opportunity to raise own equity
 The Brand shall be jointly owned by both parties
equally.

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 WAY FORWARD
 The relationship to be merged
 The place to be secured
 Location to be furnished
 Team is already identified, need to be taken on
board
 Get all the Statutory in place
 Pre-opening marketing

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 THANK YOU

We take cooking seriously