BIANHINI Jean-Christophe

CAMUS Alexandre

CHLIEH Moujib

La Bonne Laitue
INTRODUCTION
La Bonne Laitue is a new style of rapid restauration proposing only
vegetarian menus based on Paris, in the La Dfense district.
The main goal of La Bonne Laitue is to commercialize salads whose
ingredients are chosen by the customers, to consume at the restaurant or
to take away, like a fast food restaurant.
They are 3 types of menu: a complete menu (starter salad - dessert), an
express menu (starter + salad or salad + dessert) and a child menu
adapted to his needs.
Preparation of salads will be prepared thanks to a real head chef qualified,
using mainly seasonal products, supplied by local producers (only French
products) who sharing the nutritional quality of our company.

BUSINESS OVERVIEW
Our main products are the menus Vgtarien and Carnivore.
They are constituting with a salad including a preparation like the
customer wants, and a desert (fruit salad, organic yogurt or light cakes).

BIANHINI Jean-Christophe

CAMUS Alexandre

CHLIEH Moujib

Menus Vgtarien are constituted of preparations only with vegetables

or fruits, eggs or fishes. Menus Carnivore are mix with crudeness, fruits,
fishes or meats.
Childrens menus are salads already prepared but in less quantity, with a
fruit, organic yogurt or fruit salad.
There is also a menu COMPLET including starter (gazpacho home-made
green/red or nine-grain toast with olive oil and tomatoes).
Also, lots of drinks are proposed, but no alcohol and only light drinks, and
its not included with menus.
Of course, all the products could be eating in or take out.

The advantages of our products are, on one hand, the important choice of
different preparations who are proposed and which the customer can
choose for compose his salad, and on an other hand what these
preparations are make by a good head chef qualified.
Also, all the products are chosen for their taste and their nutritional value.
Mixture has been studied by our head chef for permit to mix flavor and
nutrition.
We plan to change our preparations according to seasons. Customers will
prefer eat cold from the spring to summer and hot from end of autumn
and winter, who show the high adaptability of our products.

Prices politic:
MENUS
VEGTARIEN (salad +
desert)
CARNIVORE (salad + desert)

EAT IN OR TAKEAWAY
8
8
2

BIANHINI Jean-Christophe

CAMUS Alexandre

COMPLET (starter + salad +

desert)
CHIELDRENS MENU (salad +
desert)
DRINKS

CHLIEH Moujib

10
5
1,5

THE MARKET OPPORTUNITY

The place (La Dfense) is a strategic place because there are lots of
companies and establishments here. Indeed, a study show that 50% of
middle managers of companies eat at the office, so a need exists for rapid
restauration but diet.
The rapid restauration images to take away is often associated with bad
quality and our concept would like to break with this association on the
mind of the customers, with a mix of rapidity and quality, responding to
the needs of an urban public, in a hurry, young, dynamic and worried
about his alimentation.
Our concept of salads to take away is a new concept who could have
success especially in this city and at this place.
Schedules will be following ones:
-

11h/16h every day except Sunday (close).

Indeed, schedules are adapted to the customers who works on La

Dfense.

BIANHINI Jean-Christophe

CAMUS Alexandre

CHLIEH Moujib

Place of La Dfense, PARIS

MARKET
We are based on the fast food market, which is really competitive. He is
dominated, in France, by McDonald, Quick. Locally, pizzerias, Asian
restaurant and the kebab are the mains competitors. We develop
ourselves in a local market.
La Bonne Laitue will share his sales between the eat in and the takeaway.
Our client will be mainly middle-managers with a high purchasing-power,
preoccupied by their health and by the dietetic dimension of their
alimentation. Our customer will be rather young, in a hurry, and are
looking for the convenient side.
The main goal is to offer a quality home-made fast food in a relaxing
setting, way healthier than the traditional fast-food. Another type of
customer that we aim will be merchant and high-school which are located
near our restaurant. It is from this retrospective that we will develop La
Bonne Laitue .

BIANHINI Jean-Christophe

CAMUS Alexandre

CHLIEH Moujib

MANAGEMENT TEAM

The staf
M. BIANCHINI

Role
Manager of the
company/Head
chef/conception
of the
menus/Sale

M. CAMUS

Commercial
strategy/Search
of
clients/Supplier
relation/Sale
Reception/Cash
registers/Sale
Reception/Cash
registers/Sale

M. MOUJIB
Mrs. VACHET

Resources
Knowledge in
management,
knowledge in
restaurant
industry and
interpersonal
skills
Knowledge in
management
and finances,
interpersonal
skills
Sale formation

Salary
1700

Sale formation

1200

1500

1200

FINANCIAL ANALYSIS

Products

Price of
sale

TVA

VEGETARI
EN
CARNIVO
RE
CHILDREN

5%

Coefficie
nt of
purchas
e
0,3

5%

0,3

5%

0,1

COMPLE
T

10

5%

0,3

Day

Eat in

To
takeawa
y

Quantiti
es sales
Quantiti
es sales
Quantiti
es sales

15

20

15

20

Quantiti
es sales

15

20

Turnover: 415 for eat in and 505 to takeaway 920

So for one week: 6x920= 5520 and for one month: 5520x4= 22080

(Drinks are not included)

5

BIANHINI Jean-Christophe

CAMUS Alexandre

CHLIEH Moujib