Sachin Negi

planning is very important for any kind of business .

Transcript

1. BUSINESS PLAN
2. Executive Summary Company Summary Products Market Analysis Summary Strategy and Implements Summary Sales Strategy Financial Plan 1. 2. 3. 4. 5. 6. 7. CONTENT
3. Cost included in this plan are on the basis of industry trends. This business plan derived from a secondary detailed market analysis. A buffer is included in the start-up cost to ensure that the business is not under financed. We have also determined the traditional and untraditional risk associated with failure of the restaurant.
4. OBJECTIVES OBJECTIVES Keeping food costs at less than 35% of revenue. Promoting and expanding the restaurant concept as a unique restaurtant. Expanding our marketing and advertising in Patiala to increase our customer base.
5. COMPANY SUMMARY COMPANY SUMMARY The design : The restaurant will feature two venues :- One will be in the restaurant mainly for dinning purpose and families. 1. 2. Other will be outdoor for the customers who want something not so heavy like lunch and dinner.
6. THE MENU THE MENU Apart from the Dosa we will also provide :- Salads Deserts (mainly ice creams) Drinks (Only Soft drinks, shakes and fruit juices) Chinese cuisine we will also provide.
7. MARKET ANALYSIS MARKET ANALYSIS My business is based on a preconceived idea. For market analysis i had taken the help of secondary data available. Today in India the trend of specialty restaurants is increasing. Dinning Experience. Reasonable Price.
8. STRATEGY AND IMPLEMENTATION 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. All menu items are moderately priced for the area. We will create an appealing and entertaining environment. 1. 2. 3. 4.
9. SALES STRATEGY SALES STRATEGY 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 the owners. Evaluating food choices for popularity.
10. FINANCIAL PLAN FINANCIAL PLAN Restaurant's financial model is based on business concept to "Plan for the Worst, but Mange for the Best." It includes :- Important Assumptions Risk Analysis Break Even Analysis Profit and Loss Statement Cash Flow Statement Balance Sheet