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healthy
restaura
nt
Coming
Soon @
CHENNAI
Presented by
Jeetesh Kumar
Ajeet Tyagi
Rashmi Ranjan
Abhideep
Hazari
Overview
• The Eco Healthy Restaurant
• What is Organic Food?
• Business Motive
• Future Growth Prospects
• SWOT Analysis
• Business Startup
• Operations & Raw materials
• Unique Selling Preposition
• Expansion and Future Prospects
• What we provide!!!
Eco Healthy Restaurant!!!!
• OUR FOOD IS ...
...MADE FROM:
fresh vegetables, whole grains, legumes, beans, nuts, seeds, fruits,
natural condiments, sea vegetables and soya products, grown by
local farmers certified to be using organic farming methods!
...COOKED IN:
fine European stainless steel cookware with water that's been
filtered, softened, and purified through reverse osmosis. We don't
even own a microwave.
...BALANCED WITH:
Oriental health philosophies and heart-healthy western nutrition
recommendations.
...FREE OF:
all cholesterol, and saturated fats, as well as refined sugars,
artificial sweeteners, white flours, preservatives or pesticides.
...NATURALLY:in fibre. We use sea salt and high quality
low in fat, has a hearty protein base and is high mono-unsaturated
oils only occasionally & sparingly. Fresh herbs & spices add a
variety of gourmet flavors.
...MADE FRESH:
by hand, right here
What is Organic Food?
• Organic foods are made according to certain production
standards. For the vast majority of human history,
agriculture can be described as organic; only during the
20th century was a large supply of new synthetic chemicals
introduced to the food supply. This more recent style of
production is referred to as "conventional".
• Under organic production, the use of conventional non-
organic pesticides, insecticides and herbicides is greatly
restricted and saved as a last resort.
• If livestock are involved, they must be reared without the
routine use of antibiotics and without the use of
growth hormones, and generally fed a healthy diet.
Business Motive
• Tapping the health conscious
customer base in Chennai.
• Very few players in the whole
country.
• Creating awareness about
Living on healthy & natural
food.
Future Growth prospects
• As per now there are no restaurants with
similar menus.
• We will get the edge of monopoly for the
initial years.
• We believe that the market can be
segmented into three distinct groups that it
aims to target. The first group is the lonely
rich people. The second group that will be
targeted is young happy customers which are
growing at an annual rate of 8% . The last
group which is particularly interested in the
menu's healthy offerings is dieting women.
SWOT ANALYSIS
• STRENGTHS: First Mover Advantage in
the target market.
• WEAKNESSES: Huge cost in Acquiring
and Supply Chain.
• OPPORTUNITIES: Emerging health
consciousness among people. People
ready to pay for healthy food available.
• THREATS : Possible increase in
competition & Supply of the right
Product by farmers.
BUSINESS STARTUP
Startup Investment Aspects
• Distribution of Flyers
• Page Ads in the local daily
• Radio Ads
• Poster s and banners in and
around the locality
• Promotions through Health
Institutions & Doctors
Finance and Accounting
• Vertical method is followed.
• The accounts are maintained on a fair and true
nature.
• Straight line method is followed for calculating
depreciation.
• No bank loan is taken for the business.
• There are opening and closing stock for the
business as there are production Standards
(SOP)
• Only installation cost are the trading expenses.
• The initial ambience setup of Restaurant,
kitchen, Raw material & Rental for space cost
are capital expenditure.
Profit & Loss A/C of Restaurant ( 4 Years)
Expenses
Interest Expense 0 0 0 0