This is a business plan presentation, made by me Farhana Nasrin Student of BBA from Uttara University Dhaka, Bangladesh

1. To
Our Presentation

2. TEAM MEMBERS

3. INTRODUCTION
 To prepare this Business Plan .We have worked in the
practical field like conducting a market survey,
collecting accurate information of the market, gathering
practical knowledge of the market etc. I have applied
the knowledge of Marketing; Finance & Human
Resource Management & Other sources. We have
learned a lot of things to prepare this Business Plan. I
hope it will help us to conduct a Business in future. Our
plan is to create a café shop.
 "Cafe" redirects here. For other uses, see cafe and
Coffee house and coffee shop are related terms for an
establishment which primarily serves prepared coffee
and other hot beverages. Café in continental Europe
refers to a traditional type of coffeehouse, but
elsewhere "cafe" may refer to a tea room, small and cheap

4. NAME AND ADDRESS OF THIS BUSINESS
 Name: Café valley
 Plot No: 10/A, Dhaka Commerce College
road, Mirpur-2, Dhaka-1216
 Statement of financing needed
 First we need about Tk.30, 50,000 to start
the business.

5. MISSION, VISION & VALUES
 Our Mission
 To set and maintain the
highest standard of quality
and ethics in everything
we do
 To provide perfect,
delicious coffee products
and excellent, reliable
services to our customers
 To earn the trust of our
customers, employees,
partners and our
community and to
contribute to good
development and
prosperity

6. OUR VISION
 To be established and
trusted as the perfect
coffee business partner
 To be a leader in
innovation, service and
quality
 To be among the most
admired and respected
companies in our industry
 To be the leader in our
markets

7.  Our Values
 Honesty, Integrity,
Reliability, Excellence
 To be open minded, to
listen, to care and to be
pro-active
 To be innovative and
pragmatic we aspire for
quality, character and
excellence in all we do.

8. OBJECTIVES
 Product – We aim to serve the best
quality and most interesting varieties of
coffees, teas, espresso drinks and
accompaniments at all times to everyone.
 Service – We strive to treat our customers
respectfully as our guests; we intend to
offer our guests service that is prompt,
efficient, friendly, and relaxed.
 Atmosphere – We will provide a pleasant,
welcoming environment, and will maintain
a clean and attractive coffee house at all
times.
 Work Environment – We want 1369 to be
a great place to work. We aim to create a
positive, respectful workplace and to
empower our staff to be themselves and to
achieve their fullest potential.
 Community – 1369 is committed to
furthering the spirit and well-being of our
neighborhood and the overall Cambridge
community.

9. INDUSTRY ANALYSIS
 In this section I analysis the
overall fast food industry analysis
through various ways.
 Future overlooks and trends
 The demand for fast food is
increasing day by day. By
analyzing past 5years I realize
that the demand for fast food is
increased by 10-15 per cent over
a year. Here I mainly focus the
students of Commerce College
and students of BUBT. I find that
the students of BUBT are
increasing very quickly over the
coming semester. So it is good
news for me the customer of us

10. ANALYSIS OF COMPETITORS
 Here the main competitors of my
business are food com. It is
pleasure for me that they use
traditional business plan to
produce the product and deliver
the product. There business size
is small than that of me. They do
not use any state of the art
technology. But they have also
some strength side also that are,
they are doing business for a long
time so they have large number of
regular customer, so it will be
more time to take the market

11. MARKET SEGMENTATION
 The fast food is popular mainly
to the young boys and girl
from medium and upper class.
Here my main focus is on to
the students of both
Commerce College and BUBT.
All the students of both
Commerce College and BUBT
come from medium and upper
class family. So we think
establish a fast food shop is
most reasonable for this area.

12. BUSINESS PLAN:
 Cafe valley will be a café house located in the Mirpur 10 on the
southeast corner , building no 37th.The café house will offer a
variety of chaise to the customers. Coffee, tea and all type of
snakes items will be offered. Juice , soda and non-alcoholic
beverage also will be available. There will no breakfast Manu or
lunch Manu specifically.
 The interior design of the building will focus on projecting a
relaxed atmosphere. The carpeting will be forest green, the table
and chair will be custom made.
 The café valley will be divided into different areas. An advantages
having different areas is that customers can partake in different
activities without bothering any one.
 The emphasizes will be on providing a comfortable environment
for the customers whereby they will want to linger and return
many times.

13. SWOT ANALYSIS
 Strengths: Reasonable
prices, wide variety of coffee
and drinks, a lot of home-
made treats
 Weaknesses: Turn down in
the economy, start-up costs,
new business, no reputation
 Opportunities: Job
opportunities for the many
unemployed in Connersville,

14.  Location The location of my
business will be beside the Sheer-e
Bangle National Stadium. We will
rent a room which building number
37th .
 Legal Structure
 My business will be run as a
sole proprietorship.
 All debts and liabilities of this
business will be my
responsibility.
 I will pay personal income taxes
on the profits made. This will
make accounting much simpler.
 With having a sole
proprietorship, I can also deduct
my business losses to the

15. SLOGAN
 Company Ownership
 “Café valley” is a Limited Liability
Corporation. All liability and benefit will be
owned by five owners and it’s a form of
partnership business.
 Size of business
 The size of business con be measure by its
start up summary, this are..

16. START-UP SUMMARY
 The start-up expenses total just Tk. 11,
80,000, for two years land lease purpose it
will cost Tk. 8, 40,000. In addition there are
some expenses which are shown in the
following table. In the same way, for office
equipment the amount will be To- 7, 00,000
and its total start up assets amounted in Tk.
18, 70,000. Starts up requirements are
stated in the table:

17. ORGANIZATION
 Café valley will be
operated as a
partnership . There will
be private investors.
There have 5 investors
so it will be a partnership
business. Overall
management will be the
responsibility of owners.
There will be a general
manager and shift

18. ORGANIZATIONAL STRUCTURE
CAFÉ VALLEY
CEO
Nisat Navela
General
Manager(Finance)
Tahmida Ahmed Nisha
General
Manager(Marketing)
Meher Afroz Mona
General Manager:
(HR)
Tasriba Akter

19. ORGANIZATIONAL CHART:
CEO
 ( Nishat Navela):
 Qualification: She completed the
graduation.
 Job description: She will be responsible to
coordinate all the department of the
organization including finance ,accounting
and management. She will evaluate all the
performance of the shop and to initiative to
implement short-term goal of the shop.

20. GENERAL MANAGER: (FINANCE)
 (Tahmida Ahmed Nisha)
 Qualification: This position has not been filled. The requirements
of the position require 10 years experience in restaurant at least
five of those years in some type of supervisory position in finance
department. and completed study in major accounting.
 Job description: She will deal all financial activities of the shop.
She will prepare the short-term and long-term budget. She will
plan for the distribution of financial resources in various
department of the shop like sales promotion. She will also be
responsible for cash accounting. Cash management and
inventory.
 General Manager: (Finance)

21. GENERAL MANAGER: ( HR)
 (Tasriba Akter)
 Qualification: completed graduation in HRM
major.
 Job description:
 She will be responsible for recruitment and
development of employees, develop HR
planning, selecting employees, training,
designing compensation and benefit system,
formulating performance appraisal and
discharging of low performing and problematic
employees.

22. GENERAL MANAGER (MARKETING)
 (Meher Afroz Muna)
 Qualification: completed graduation in
marketing major
 Job description:
 She will cover all those area related to the
marketing function of getting consumers.
Planning how will advertise our products or
services most attractively and so on.

23. SALARY POLICY:
 Provident fund will not pay. Assistant cook will get
only basic salary with medical allowance. In future
additional pay grade also be added for the assistant
cook and lower level workers. Also will be paid extra
allowance for employees or workers depends on
their behavior and job performance. Other higher
level manager will pay as the paid.

24. Seri
al
No
Name Post Basic House
rent
(Basic
10%)
Medical
Allowance
(Basic 5%)
Vehicle
Allowanc
e
(Basic
5%)
Other
Allowa
nce
(Basic
2%)
Life
Insura
nce
(Basic
2%)
Other
deduc
tion
Total
salary
1 Nishat CEO 25,000 2500 1250 1250 500 500 500 30,50
0
2 Nisha General
Finance
Manager
22,ooo 2200 1100 1100 440 440 440 26,84
0
3 Riea General HR
Manager
21500 2150 1075 1075 430 430 430 26,23
0
4 Muna General
Marketing
Maneger
20,000 2000 1000 1000 400 400 400 24,40
0
5 Antu General
production
Manager
18000 1800 900 900 360 360 360 21,96
0
6 Sowra
v
Shift
Supervisor
15000 1500 750 750 300 300 300 18,30
0
7 Hasan Cook 13000 1300 650 650 260 260 260 14560
8 Monir Assistant
cook
10000 500 10500

25. SHIFT SUPERVISORS
 Qualification:
 Must have five years experience in
restaurant work. At least two years as a
server. They must be at least 21 years old.
They must possess a friendly and outgoing
personality and have good personal hygiene.
The candidate for this position will be
interviewed and hired by proprietors.

26.  Job Description:
 He will work under the general manager. The shift
supervisor works in the capacity of a server and is
responsible for waiting on tables, talking the
customers’ foods, and drink orders and acting as
cashier for their customers. They are responsible for
helping to the keep the serving area and the
customer areas clean and sanitary. They are
responsible for helping the assistant cook keep the
service area stocked. At the end of their shift they will
be required to complete all side work as assigned.

27. COOK
 Qualification: The cook must
have a minimum five years
experience, three of which
must be as a cook not an
assistant. They must have
high school diploma.
 Job description: The cook is
responsible for cooking
served in the shop. They also
are responsible for preparing
food items in advance and
seeing that the service area is
kept stocked. Their
responsibility is to see that the
kitchen is kept in a clean,
sanitary and working order.
They oversee and train the
assistant cook.

28. ASSISTANT COOK
 Qualification: The assistant cook must have
a GED or attending school or a training
program. They must at least 18 years old.
 Job description: The assistant cook is
responsible for assisting the cook in his
duties. He is responsible for helping to keep
the kitchen clean and sanitary. When needed
will help with dishwashing duties. He is
responsible for keeping the services area
stocked.

29. OUR PRODUCTS
 Sandwiched (Chicken+
beef),Fruit salad, Greek
salad, Pasta, Egg, Lassa,
Hot chocolate, Hot tea,
Burger ( Beef+ chicken),
French fry, Soup, Roll
(vegetable chicken),
Pastry, Sharma, Pates,
Chicken fry, Milk shake,
Drinks, Fruits cake.

30. PRODUCTION PLAN
 I have some production plan by which I can produce product
at a quality & reasonable price.
 Manufacturing Process
 Cafe valley is quality food in all of. Here I produce some
beverage & Bread item like Burger, Pizza, and Sandwich.
For bread item Best Fast Food have a large oven some
tray& other necessary machine.
 Physical Plant
 All of my productions are done by the machine. Worker only
give raw material into the machine.
 Machine & equipment
 Café valley tries to use the latest technology to produced
product & survive them.

31. Technology:
 The Daily delivery system is based on its technology. Café valley
is using state-of-the-art, two-sided facilities to
 provide convenience and efficiency for its customers. Café valley
has also designed state-of-the-art Mobile Cafes that will be
deployed from time to time on high school and college campuses,
corporate campuses, and at special events. Here also have some
machinery which is use like
 Computer
 Oven
 Juice machine
 Fan, light
 C .C Camera

32.  Marketing plan
 Pricing
 Pricing strategy
 Distribution

33. PRICING
 The food price will be in the moderate
range and comparable to other café
house in the area. The cost will be
determining by not only what the gong
rate in the area is but also by the
percentage of actual cost of the food.
The will not only be competitive but the
foods will be tasty, well presented and
large portions will be served in a
relaxing atmosphere where the
customer will be comfortable. The image
projected by the pricing will be that the
customer will be getting a fair value for
their money that they do not need to be
rich to eat at café circus and anyone can
afford to come in. Credit terms will be
offered only in the form of credit card
services.

34. PRICING STRATEGY
 Café valley pricing will be comparable to the
competition, but with the value-added feature of
immediate service and convenience.
 Our strategy is to price our products at a level
comparable to our competitors. Our strategy takes
into account production costs, competitive pricing
strategies and consumer price sensitivity. The
household furniture market is very competitive and
the price conscious consumer market is looking for
good value. Our company's goal is to provide good
quality product for a reasonable price. Such as…

35. Items Price 2015 Taka) Price 2016(Taka)
Burger (per pies ) 70 90
Pizza ” 250 270
Sandwich ” 40 50
Singer ” 10 15
Coffee 50 55
Fresh juice 50 60
Soft drinks According to retail
price
According to retail
price

36. DISTRIBUTION
 Food supplier: The quality of foods have a major impact
not whether customers will return to our café. The quality
of foods depends on the food suppliers, choosing a
quality provider will the key to have quality foods. So , we
will have to ensure a quality providers of foods.
 Advertising: Our café will key to creating a good
distribution channel for the business. Print, radio,
television advertisement help to attract new customers to
our café.
 Promotional idea: We will print the name of our café
through key chains and writing pens. We will give those
items to customers who will visit to our café. The
customer will see the name and think of our business
each time he or she uses these free promotional items.

37. ADVERTISING AND PROMOTION
 In the first year, Mister Fast Food plans to
spend Tk. 50,000 on advertising and
promotion; this would not be considered a
serious advertising budget for any
business.tor that we use some media like
 1.Banner
 2.Visiting card.
 3.Leafleted.
 4.Face book etc.

38. FINANCIAL PLAN
 The Daily financial picture is quite promising. Since Café valley
shop is operating a cash business, the initial cost is significantly
less than many start-ups these days. The process is labor
intensive and Mister Fast Food recognizes that a higher level of
talent is required. The financial investment in its employees will
be one of the greatest differentiators between it and Café valley’s
competition. For the purpose of this pro-forma plan, the facilities
and equipment are financed. These items are capital
expenditures and will be available for financing. There will be a
minimum of inventory on hand so as to keep the product fresh
and to take advantage of price drops, when and if they should
occur. It anticipates the initial combination of investments and
long-term financing of 21,00,000 to carry it without the need for
any additional equity or debt investment, beyond the purchase of
equipment or facilities

39. BREAK-EVEN ANALYSIS
 Mister Fast Food calculated the fixed costs to
be Tk. 34, 45,000; average variable cost per
unit is Tk. 50. Mister Fast Food concludes
that we will need at least about 68900 units
per year with average pricing Tk. 100 per unit
to reach break-even at Tk.68,90,000 per
year.

40. ASSESSMENT OF RISK
 There are many risk face any new business.
So I have to face a risk of my business. Such
as-
 1.Technology change
 2.To competitors of substitutes
 3.To competitors of food Com
 4.Price reduce
 5.Face difficult environment
 6.And to face uncrating problems etc.

41. CONCLUSION
 As the student of business school it is
compulsory to work in the practical field. To work
in the practical field I have to acquire the proper
knowledge about actual market scenario.
Through this “Business Plan” I have learned a
lot of things that are very much essential to build
up my carrier. If I can implement this “Business
plan” in current market then I hope I can be able
to gain my desirable target. This “Business
Plan” will help me to start a small business
successfully. Last of all I would like to say that
this “Business Plan” is very much essential &
effective for me.

42. Any
Questio
n