Email me for any information. awaisrahimoon@gmail.com

1. Awais Rahimoon (2K11/BBA/14)
Cell# 0333-3230966

2. Your wish, we dish!
Prepared and designed by:
Awais & Group
BBA Department

3. 1. EXECUTIVE SUMMARY
2. ABOUT THE COMPANY
3. MISSION & VISION
4. OBJECTIVES
5. ENTREPRENUERSHIP
6. PRODUCTS & KEY TO SUCCESS
7. LOCATION & OPERATIONS
8. MANAGEMENT TEAM
9. MARKET AND COMPETITION
10. MARKETING AND SALES
11. IMPLEMENTATION PLAN
12. INFRASTRUCTURE
13. FINANCIAL SOURCES
14. SWOT ANALYSIS
15. QUESTIONNAIRE
TABLE OF CONTENTS

4. EXECUTIVE SUMMARY
Laar’s believe in its unique delivery of service as its policy
is “Customer is king”. Its traditional as well as western
outlook gives you the feeling as if you are the member of
its family.
Though we are new but the love and taste in our foods
will be in abundant.
The location is Main DCO Chowk, Golarchi road near to
Library in Badin. It provides top class facilities provided
with great infrastructure of 6o * 60 of space.
This restaurant offers all kinds of items for children,
teenager and adults.

5. ABOUT THE COMPANY
Laar is a startup company with first class amenities and
very good infrastructure facilities. This company believes in
serving the society by organizing the social activities such
as entertainment programs ‘sacred hearts’ for the physically
challenged children.
It also has in its policy to donate a part of its income as
charity and once in a month LAAR arrange lunch for poor
people.
Laar’s at present consists of 50 employees overall. There
40 employees and 10 executive staff members. It is situated
in Badin, near DC office, Main DCO Chowk Badin.

6. Great tasting food, but have efficient and friendly service
Choice for all families and singles, young and old, male or
female
Employee welfare
Be the Number 1 in Market.
Extraordinary dining experience
Aim to be the best in the multi cuisine restaurant business
MISSION
VISION

7. OBJECTIVES
• The products we serve are of the highest quality. We combine
this quality with great service and atmosphere. We then add
menu items that appeal to all ages of the family as well as
single adults.
• Current management staff and crew has a great deal of
experience And location offers private rooms on a reservation
basis. We serve catering large parties concept at our restaurant
and plan to promote it with the party rooms.
•A frequent dinner program and birthday club will be available
to promote repeat customers as well as a tool to track sales.
•We create an atmosphere where employee's love coming to
work and can earn good money. Great employees make for a
great restaurant.

8. 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
KEY TO SUCCES

9. Formalities & expenses:
Registration of the company
Licensing
Furnishing
Electrical Fitting
Kitchen and Crockery
Insurance
Risks & liabilities
Not able to break even at the expected time
Repayment of loan’s
Unlimited liabilities of the partners.
ENTREPRENUERSHIP

10. FOOD VARIETIES:
We target all age group of customers. Our
culture is to satisfy each and every customers
with our all variants in food. Specially…
•Pizza
•Kebab, Sekh Kebab
•Fish and Chips
•Chicken Tikka, Malai Boti
•Biryani, Chinese Biryani
•Beef noodle soup, Chicken Soup
•Pasta
•Zinger Burger
•Karai
•Kofta

11. Markets to be served:
Students
Couples / families
Destination customers
Working class singles
Business persons
Tourists
Other Products
•Various types of chicken sandwiches
•French fries
•Soft drinks
•Breakfast items
•Dessert
•Salads
•Vegetarian items

12. • Laar Fast Foods will be strategically suitable because of the
following reasons:
• In front of DC Office, Library and near to DMG quarters
Badin.
• It also have a membership of NGOs who conduct Seminars,
Training workshops in Laar’s Hall.
• It covers DMG group society, students, lecturers who have
membership in library and an advantage of outsiders
because of Karachi stop travellers.
Location and Operations

13. The restaurant will service lunch, dinner and after-hours dining during the week
and weekends.
Buffet will be Provided in lunch and dinner:
499 PKR-for Veg.
649PKR –for Non Veg.
Mid-Night Buffet Will be available in Weekends up to 12 am-2 am.
415 PKR-for veg.
499PKR-for Non veg.
Service will be during the following hours:
Lunch-01pm-4pm
Dinner-7pm-11pm
Breakfast-8am-12pm
Evening Snacks-4pm-7pm
Free Home delivery will be available on the order of more than Rs 300.
Within 3 kms from Hotel.
Operation Criteria

14. MANAGEMENT TEAM:
We employ over 5o employees
•CEO-Mr. Awais Rahimoon
•Chief Marketing Officer-Mr. Hyder
•Chief Finance Officer-Mr. Sarmad
•HRD Officer-Mr. Abdul Malik

15. MARKET AND COMPETITION
We are the startup company and looking forward to earn
good share of market, we have great strategies to give tough
competition to our future competitors. Currently our main
target of competitor is BAR-B-Q Badin & Pizza Village and in
future we would like to capture KFC & Mc D’s market share.
Competitors:

16. Direct Competition
 Bar-B-Q Badin
 Pizza Village
 Mehran Hotel
Advantages
 Location
 Multi – Cuisine
 Expert Management Team
Competition/Competitive
Advantage

17. Print media advertising
 Flyers
 Entertainment book coupons
 Mass Media Vehicles
 Billboards
 E- business
Marketing Strategy
Sell For Tomorrow– Not just Today

18. Sales Strategy
Polite Behavior with customers.
 Discount Coupons
 Free Home Delivery
 Concentrating on the customer's experience
 Offer various specials throughout the week that people can
come to enjoy.

19. 7 P’s of Restaurant
PRODUCT:
Product marketing deals with marketing the product to prospects, customers,
and others.
The products being offered at LAAR are-a cosmopolitan flair, comfortable
atmosphere, striking décor, entertainment, engaging clientele along with an
international menu comprising of multi- cuisines:
PAKISTANI,CONTINENTAL and CHINESE.
LAAR 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 LAAR will be considering during the
preparation of the menu are- Competition pricing
Product Line Pricing Premium pricing
MARKETING ANALYSIS

20. 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.
 The location is Main DCO Chowk, Golarchi road near to Library in Badin.
PEOPLE:
An essential ingredient to any service provision is the use of appropriate staff
and people.
The staff at LAAR is efficiently and well trained to serve the guests in the
best possible way.
Our staff is well trained to give to our customer’s 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 our selves.

21. 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.
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.

22. MARKETING PLAN
•We have Adopted marketing strategies and The market
analysis shows that this is the best location for restaurat. This
is our customer base which we cater to.
•We follow penetration marketing strategy to chase for
market leadership. Our company provides coupons for
customers those who reach to 1000 rupees on bill. This
coupon has a unique feature of availing 30% off on overall bill
on next visit to our restaurant. This our promotion strategy.
Laar’s provide membership card on subscription of 500
rupees for availing 10% discount on total bill.

23. We realize the success to be achieved by doing more that
serving great food, and providing friendly service. We will
utilize a marketing plan to build customer traffic. we will
continually strive to win more customers by being proactive
rather than reactive in our marketing efforts and stay current
with popular industry trends. We will achieve these goals by
using the following:
Database: We will begin our campaign by marketing to our
existing database of customers. We will email fliers
announcing our grand opening. We will continually
update our database by providing a fishbowl for business
cards in the lobby and offer a weekly or monthly drawing.

24. We will also strive to develop rapport with local business as a
quick, comfortable lunch choice. In the future, we plan on
establishing a marketing campaign to call on the local
business in the market area, deliver samples, and encourage
them to consider our restaurant as the restaurant of choice
for their next business luncheon.
Our restaurant team will also be active in the local
community and we plan to take an active role by
participating, sponsoring, and donating to local academic
institutes, sports clubs or teams in the market area.
Loyalty Program/Birthday Program. LAAR will offer a
birthday/loyalty club proving a complimentary hamburger or
chicken sandwich or wrap to the for the birthday person.

25. IMPLEMENTATION
•We will do this by providing quality home style meals,
prepared with quality ingredients at a reasonable prices.
• Customers will enjoy the quaint surroundings inside
with the wood tables and checkered table cloths.
•Our restaurant will provide a relaxed atmosphere and
when customers walk in they will be greeted by warm
smiles and greeted just as they were arriving home.
•Our customers will enjoy our standard menu fare, along
with seasonal menus so that we can better take advantage
of cost savings and stay current with some of the food
industry trends.
•our restaurant will provide job opportunities both for the
entry level applicant was well as for the part-time worker
searching for flexibly in job hours.

26. INFRASTRUCTURE WE PROVIDE
COMMON HALL PARTY HALL
BUSINESS MEETING ROOM

27. FINANCIAL PLAN
Loan Program. is the most basic and most common loan
program. These loans are available through commercial
lending institutions, NGOs and most banks participate as
lenders in this program. Lenders typically grant loans up to
1,000,000.
Friends and family members. If you’re lucky, friends and
family members might be the most lenient investors of the
bunch. They don’t tend to make you pledge your house, and
they might even agree to sell their interest in your company
back to you for a nominal return.
Investment in this restaurant is up to 5,000,000.

28. STRENGHTS
First mover advantage
Economies of Scale
Varieties of food of the cuisine
Large number of bachelors/students/NGO professionals
Catering to a wide range of people
No good restaurant near the location
SWOT ANALYSIS
WEAKNESSES
High cost of operation
Not from a known group
Pricing
Competition

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

30. OPPORTUNITIES
Sales Programs
•We will encourage our employees to grow our customer
base and provide incentives and regular bonuses to
employees for referrals and repeat customers.
•It is also anticipated that as we grow our catering business,
along with our lunch business group, we will hire a sales
director to facilitate this portion of the business.
•Consumer demand for meals and snacks prepared at
restaurants is expected to rise due to increasing population
and restaurants like us will feel the need to improve the
health perceptions of our foods. We also may look to add
variety flavor s in existing items for customers.

31. THREATS
Other concept restaurants
People may be restrictive
High attrition rate.

32. Based on the questionnaire, following feedback 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 surveyed visit a restaurants at least once a
week.
Schemes for Customers, each questionnaire contains an entry in
the lucky draw.
What type of food more attract the society.