business plan for restaurant

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Presented by;- Mahesh.vala

EXECUTIVE SUMMARY:

EXECUTIVE SUMMARY Blend of Italian, Chinese, continental and Indian . Located in the rapidly expanding city Amreli. Inspired menu from different countries. Seven days a week. Relaxed, friendly and correct service. Hiring of experienced staff. Venturing into the Catering business. Total sales allocation to be 85% restaurant sales and 15% catering sales.

FINANCIAL SUCCESS:

FINANCIAL SUCCESS We believe this will be achieved by offering high-quality service and excellent food with an interesting twist . Start-up expenditure Lease deposit 26,00,000 Furnishing and Interior 22,00,000 Support Equipments 20,00,000 Licensing 70,000

MISSION:

MISSION Great tasting food, but have efficient and friendly service. Choice for all families and singles, young and old, male or female. Employee welfare.

OBJECTIVES :

OBJECTIVES Keeping food cost under 35% income. Keeping employee labor cost between  25-30% of revenue. Stay in the restaurant business with excellent food and service. Expand our marketing and advertising in neighboring cities also.

KEYS TO SUCCESS:

KEYS TO SUCCESS Unique and innovative fine dining atmosphere Great food, great service and atmosphere. Appeal to a wide and varied clientele. Public relations Controlling costs at all times without exception

WHAT WE ARE CHOOSING:

WHAT WE ARE CHOOSING Loan From Financial Institutions 40 Lakhs (secured Against The Business Itself) And 45 Lakhs From Other Relative Or Friends

LOCATION ANALYSIS:

LOCATION ANALYSIS Customer access Nearby business Population Population growth Economic conditions General business factors

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Basic product offering : Italian, Chinese, Indian foods. Healthy food (low fat, low cholesterol) Markets to be served: Students Couples / families Destination customers Working class singles Business persons Tourists

COMPETITION/COMPETITIVE ADVANTAGE:

COMPETITION/COMPETITIVE ADVANTAGE Direct Competition Annapurna restaurant Paras hotel Angel hotel Advantages Location Multi – cooking Expert Management Team

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STRATEGY AND IMPLEMENTATION SUMMARY Our strategy is simple, we intend to succeed by giving people a combination of excellent and interesting food in an environment that appeals to a wide and varied group of people. We will focus on maintaining quality and establishing a strong identity in our community. We will keep our standards high and execute the concept so that word-of-mouth will be our main marketing force. We will create an appealing and entertaining environment with unbeatable quality at an exceptional price.

QUALIFICATION & CONDITION REQUIRED FOR MANPOWER:

QUALIFICATION & CONDITION REQUIRED FOR MANPOWER Good health and stamina Keen sense of taste and smell Excellent hand/eye co-ordination Good memory for details Artistic and creative talent Excellent communication skills, interpersonal skills and team-building skills Ability to remain calm in hectic circumstances Excellent organizational skills D esire to do a precise and thorough job

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SALES STRATEGY Word’s Of Mouth Discount Coupons Free Home Delivery Concentrating on the customer's experience O ffer various specials throughout the week that people can come to enjoy.

MARKET SEGMENTATION :

MARKET SEGMENTATION The Business Man Happy Couples The Family High-end Singles Tourists

SERVICE BUSINESS ANALYSIS :

SERVICE BUSINESS ANALYSIS The restaurant industry is highly competitive and risky. Most new restaurants opened by inexperienced owners struggle or fail. However, those based on solid understandings of the market needs have a much higher chance of success. Restaurants make money by taking inexpensive ingredients, combining them in creative ways, cooking them properly, and selling them at a much higher price

PROCESS FLOW CHART:

PROCESS FLOW CHART Get drinks for customer Deliver check to customer Collect signed slip Place order Give the order to chef Deliver dinner to customer Close table and collect tip Receive Cash or credit

SWOT ANALYSIS:

SWOT ANALYSIS STRENGHTS First mover advantage Economies of Scale Varieties of food of the cuisine Large number of bachelors/students/IT professionals Catering to a wide range of people No good restaurant near the location

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WEAKNESSES High cost of operation Pricing Competition Difficulty In obtaining licenses

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OPPORTUNITIES New restaurants in other parts of the city Offer greater variety High growth of the Hospitality Industry and tourism Rising standard of living

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THREATS Other concept restaurants People may be restrictive

SALARY STRUCTURE:

SALARY STRUCTURE Main chef 50000 Chef ( 1500*2 ) 30000 Helper ( 750*3 ) 2250 Waiter ( 500*10 ) 5000 Manager 12000 Cleaning staff (200*2) 400 Security (300*3) 900

FINANCE:

FINANCE Profit and loss account. Balance sheet. Cash flow statement.

DUTIES & RESPONSIBILITIES :

DUTIES & RESPONSIBILITIES Creating new recipes to please customers Hiring and supervising kitchen staff Estimating labour and food costs and altering menus to stay within budget Meeting with customers regarding menus for special occasions such as weddings, birthday parties and banquets Arranging for equipment purchases and repairs C hecking the quality of raw and cooked food products Ensuring that sanitation standards are maintained Assisting with staff development and training Meeting with other managers in the organization

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THANK YOU

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