ENTERPRENEURSHIP :BUSINESS PLAN PRESENTATION

Project submitted by : Aditya Choudhury -22001 Niranjan Nahak-22021 Soumen kundu-22028

Soumya Mohapatra-22030 Vinaya Pandey-22040

“ONLINE RESTAURANT”

DAWAATMake People Happy, Have Some Fun and Be Number 1!               Yours Truly Restaurant. For AM & PM people

EXECUTIVE SUMMARY

Wide variety of Indian cuisine. Located in the booming, and rapidly expanding city of

Hyderabad.Inspired menu with a blend of varieties of Indian dishes.Seven days a weekRelaxed, friendly and correct serviceHiring of experienced staff

.

FINANCIAL SUCCESS

We believe this will be achieved by offering high-quality service and excellent food with an interesting twist.

Start-up expenditure Web site designing 50000Office rent 5000Computer and accessories 50000Vehicles 60000Licensing 7,00,00

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

Keeping food cost under 35% revenue.

Stay in the restaurant business with excellent food and service.

Expand our marketing and advertising in neighboring areas and cities.

Future Plan

If the business is meeting its projections in an year then, we will start scouting for a second location and develop plans for the next unit.

5 Year Plan

3 locations in different parts of the country like Raipur, Ranchi, Bhubaneswar and Indore .. etc.

Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth.

COMPANY DESCRIPTION

Vision:

Extraordinary dining experienceAim to be the best in the multi cuisine online restaurant business.

Company location:

Madhapur, Hyderabad

COMPANY DESCRIPTION CONTD.

Basic product offering :

Indian Ethnic cultural food Healthy food (low fat, low cholesterol)

Markets to be served:

StudentsCouples / familiesWorking class singlesBusiness persons

ENTREPRENEURSHIP

Formalities & expenses: Registration of the company LicensingElectrical Fitting Insurance

Risks & liabilitiesNot able to break even at the expected time Repayment of loan’s Unlimited liabilities of the partners.

Competition/Competitive AdvantageDirect Competition

BawarchiParadiseLocal CompetitorsEstablished brand hotels

Advantages

Location (Your Home) Multi – Cuisine Expert Management Team

Competitive Edge

Completely innovative way to serve. Our competitive edge is the menu that is home cooked, the chef, the environment, the management, the service at your own home.

The best chefs are chosen according to their specialty.

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 and food with unbeatable quality at an exceptional price.

Marketing plan• Dawaat has two marketing objectives.• The first is to create the awareness and provide the following information to

the authorities of Daawat : To show the marketing position of the organization. To show the market share of Daawat To give suggestion to the higher authorities for the future improvement. This department provides the information about their competitors to the higher authorities of Daawat.

• The second basic objective of Marketing Department is that it meets the budget in the required time span. The marketing department of Daawat Food is to promote its products and make the future plan to live in the budget.

Market segmentation• Daawat will be marketed to people on the basis of demographic,

psychographic and geographic characteristics.

• Behavioral characteristics: In behavioral aspect they segmented the market on the basis of quality, taste a price. Following are the different possible segments in this regard.• Taste conscious• Quality conscious• Class conscious• Combination of price and quality

• Demographic characteristics: Demographic characteristics include age, sex, occupation,

education, income and race. We segmented our market on following bases.

• Gender: Dawaat is for each gender both male and female.• Income:

Everyone can use the Dawaat service upper and middle class

• Age: age limitation for using this product any age group.

• Occupation: By profession also everyone can use this product means businessman student workers and other people.

Target Market

After evaluation of various segments we decided to target the market of urban and sub-urban areas as well as anyone can use this product businessman, students, workers etc.

Sales Strategy

Word’s Of Mouth

Discount Coupons

Free Home Delivery

Concentrating on the customer's experience

Offer various specials throughout the week that people can enjoy.

MARKETING MIX7 P’s of RestaurantPRODUCT:• Product marketing deals with marketing the product to prospects, customers, and

others. • The products being offered at FUSION are-a cosmopolitan flair, engaging clientele along

with an international menu comprising of Indian food. • Later with expansion we will go into multi- cuisines: ITALIAN , CONTINENTAL and

CHINESE. • Daawat will be the only restaurant among all the competition which focuses the entire

menu on healthy and low-fat cooking PRICE:

• Pricing is one of the most important elements of the marketing mix, as it is the only mix, which generates a turnover for the organization.

• It costs to produce and design a product, it costs to distribute a product and costs to promote it.

• The pricing strategies that we at Daawat will be considering during the preparation of the menu are- Competition pricing

Product Line Pricing Premium pricing Psychological Pricing

PLACE This refers to how an organization will distribute the

service they are offering to the end user.

The organization must distribute the service

to the user at the right place and at the right

time.

Daawat is located at Madhavpur, HI-Tech City.

PEOPLE:An essential ingredient to any service provision is the use of

appropriate staff and people. The staff at Daawat is efficiently and well trained to give our

customers high quality of personal service. The service delivered by our employees is a very important element of

value. It is also an area where we can distinguish ourselves.

PROCESS:This refers to the systems that are used to assist the organization in

delivering the service. A big emphasis is being placed on extensive research into the quality

and integrity of our products. They will constantly be tested for our own high standards of freshness

and purity. We will make sure we serve Hot home cooked food in the right time

without any delay.

PROMOTION:

Promotion involves disseminating information about a service, product line, brand, or company.

Promotion is generally sub-divided into two parts:• Above the line promotion • Below the line promotion

PHYSICAL EVIDENCE:

Physical Evidence is the element of the service mix which allows the consumer again to make judgments on the organization.

Physical evidence is an essential ingredient of the service mix.Consumers will make perceptions based on their sight of the

service provision which will have an impact on the organization’s perceptual plan of the service.

MARKET ANALYSIS SUMMARY

Dawaat focuses on student sand official people and family people who are restaurant seekers. People that have a desire for good food and a fascinating atmosphere.

The market customers for Dawaat would develop from:

Local Neighborhood Marketing Program

Customer Frequent Diner Loyalty Program

Suggestive Selling Program to increase average check

Tremendous growth in upper level family income

MARKET SEGMENTATION

The Business Man

Happy Couples

The Family

High-end Singles

MARKET PENETRATION

Entry into the market should not be a problem.

Restaurant has high visibility on the web.

The local residents and students always support new restaurants because of their curiosity.

In addition, Rs.10,000 has been budgeted for a pre-opening advertising and public relations campaign.

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

UNIQUE SELLING PROPOSITION

• Online store.• Order according to your convenience• Home cooked food, delivered at your doorstep.

Market Feasibility Study

A market feasibility study is essential to gauge the practicality, prospects, potential of the project, and therefore it’s feasibility

We would obtain an online sample of a survey or a field research survey and conduct a research to gauge the tastes and preferences of the localities. The survey would be done on about 120 people residents of Madhapur and Amirpeet respectively of all category of people who fall into our target market.

From the survey, we will come up with a SWOT analysis and marketing strategy to follow.

SWOT ANALYSIS

STRENGHTS

First mover advantageEconomies of ScaleVarieties of food of the cuisineLarge number of bachelors/students/IT professionalsCatering to a wide range of peopleNo similar type of restaurant near the location

WEAKNESSES

High cost of operation

Not from a known group

Pricing

Competition

Difficulty In obtaining licenses

OPPORTUNITIES

New restaurants in other parts of the city

Offer greater variety

High growth in these areas.

Rising standard of living

THREATS

Other concept restaurants

People may be restrictive

High attrition rate.

Research

Based on the certain online research following data was obtained:

People look for customer service most, followed by décor.

People mind spending more money, even if they are offered quality of service

3/4th of the people visit a restaurants (i.e. consume restaurant food) at least once a week.

Research

They prefer Indian cuisine the most, followed by Chinese, Italian and others.

They look forward to new dining experiences given the opportunity.

While choosing a restaurant, customers are price conscious.

POSSIBLE FINANCING OPTIONS

Entrepreneur’s personal resources

Financial institutions

Angel investorsUnusual

resources

Financing Options

Venture capitalists Public offering

Business development programme

Evaluating Financing Options

Personal Personal Potential Control Risk Reward

Personal Resources H H HFinancial Institutions(Debt Financing) L - M L L – MVenture Capitalists(Equity-Debt Financing) L – M L L – MAngel Investors (Equity Financing) L – M L L – MPublic OfferingsEquity Financing) L L L – HBusiness Development Program L – M L L – MUnusual Sources L – H L L- H

L – Low M – Medium H - High

COMPARISON OF VARIOUS SOURCES

TYPE COST DILUTION RISK RESTRAINT ON MANAGERIAL FREEDOM

EQITY HIGH YES NIL NO

RETAINED EARNINGS

HIGH NO NIL NO

PREFERENCE CAPITAL

HIGH NO NEGLIGIBLE NO

TERM LOANS LOW NO HIGH MODERATE

DEBENTURES LOW NO HIGH SOME

WHAT WE ARE CHOSING

• 2.5 Lakhs Capital invested• LOANS FROM FRIENDS AND RELATIVES- 1.5 LAKHS(UNSECURED)• LOAN FROM FINANCIAL INSTITUTIONS 2.5 lakhs LAKHS(SECURED AGAINST THE BUSINESS

ITSELF)

INTEREST:•8% annual rate from friends and relatives

•12% annual rate from bank

FINANCE

Profit and loss account.

Balance sheet.

PROFIT AND LOSS ACCOUNTYear 1 Year 2 Year 3

Sales 180000 220000 500000(-) ExpencesCommission 10000 16000 25000Int. on loan 30000 30000 42000House Rent 60000 60000 60000Repairs and Maintainance 20000 25000 30000Depriciation(7%) 8050 10986.5Other Exp. 2000 3000 4500Stationary Exp. 2000 2500 3200salary 18000 18000 25000Advt. exp. 10000 0 0

152000 162550 200686.5Net profit 28000 57450 299313.5

BALANCE SHEET

Year 1 Year 2 Year 3

Assets

Web designing 50000 50000 50000

Computer Asessories 50000 46500 43245

Telephone (Others) 3000 4000 4000

Furniture & Fixtures 5000 4650 4324.5

Vehicles 60000 55800 98394

Licenses 70000 70000 70000

Cash 100000 100000 100000

Bank 190000 226500 579350

528000 557450 949313.5

Year 1 Year 2 Year 3

LIABILITIES

Capital 250000 250000 250000

Borrowings 0 0 150000

Loans 250000 250000 250000

Retained Profit 28000 57450 299313.5

528000 557450 949313.5

OPERATIONAL ANALYSIS and HR

LOCATION ANALYSIS

Customer accessNearby businessPopulationPopulation growthEconomic conditionsGeneral business factors

PROCESS FLOW CHART

Place the order with cook

Give the bill to customer

Get online feedback and complaints

Respond to feedback and complaints.

Online registration

place order and payment

Get confirmation

Deliver food to customer

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 Desire to do a precise and thorough job

SALARY STRUCTURE

• The cooks will get the price of their food in the starting of the venture and later when the venture will start earning enough profit, they will get a part of the profit.• The owners will get a minimal salary at the starting and

then a part of the profit.

DUTIES & RESPONSIBILITIES

Creating new recipes to please customers Hiring and supervising residential cooksEstimating labour and food costs and altering menus to stay

within budget Arranging for equipment purchases and repairs Checking the quality of raw and cooked food products Assisting with staff development and training Meeting with other managers in the organization

LONG TERM DEVELOPMENT PLAN

GoalsStrategiesMilestonesRisk Evaluation

LONG-TERM DEVELOPMENT

Goals

DAAWAT is an innovative concept that targets a new, growing market. We assume that the market will respond, and grow quickly in the next 5 years.

Our goals are to create a reputation of quality, consistency and security (safety of food) that will make us the leader of a new style of dining.

Strategies

Our marketing efforts will be concentrated on take-out and delivery, the areas of most promising growth.

The market changes, new services may be added to maintain sales

Milestones

After the venture starts, we will keep a close eye on sales and profit. If we are on target at the end of year 1, we will look to expand to a second unit.

Risk Evaluation

The success of our project hinges on the strength and acceptance of a fairly new market.

After year 1, we expect some copycat competition in the form of other independent units.

Chain competition will be much later.

THANK YOUTHANK YOU