bamboos design is the unique . i plan to start the business.

1. RESTAURANT
BUSINESS
PLAN
BY- AKHILESH
BHARADWAJ

2. SUMMARY FOR MY PLANE
 COST INCLUDING INTHIS PLAN ARE ONTHA BASIS OF
MARKETINGTRANDS.
 THIS BUSINESS PLANE IS DIRVERTED FROM A
SCOUNDARY DETAILED MARKET ANALYSIS.
 A BUFFAR IS INCLUDED INTHA START UP COSTTO ENSURE
THATTHE BUSINESS IS NOT UNDER FINANCED.
 WE HAVE ALSO DETERMINEDTHETRADITIONALAND
NON-TRADITIONAL RISK ASSOCIATEDWITH FAILUREOF
THE RESTAURANT.
BY- AKHIESH BHARADWAJ

3. MISSION OFTHIS BUSINESS
 OUR RESTAURANT WILL BE AN INSPIRING ONE,NATURAL INVERMENT ,
COMBAINING AN ELECTIC ATMOSPHERE WITH EXCELLENT AND
INTERESTING FOOD.
 OUR MAIN MISSION ARE AS FOLLOW :
i. HAVE A GREAT FOOD SELECTION.
ii. EFFICIENT AND SUPERIOR COUSTMER SERVISE.
BECOUSE COSTOMER SATISFACTION IS OUR PRIME OBJECTIVE.
 EMPLOYEE WELFARE, PARTICIPATION ANDTRAINING ARE EQUALLY
IMPORTANTTO OUR SUCCESS.
BY- AKHIESH BHARADWAJ

4. OBJECTIVES OF MY PLAN
 KEEPING FOOD COST AT LESSTHEN 35% OF REVENUE.
 PROMOTING AND EXPANDING THE RESTAURANT CONCEPT AS A
UNIQUE RESTAURANT.
 EXPANDING OUR MARKETING AND ADVERTISING IN GONDA ITO
INCRESE OR COUSTOMER BASE.,
 OUR CONCEPT COMBAIN VARIETY, AMBIENCE , ENTERTAINMENT
AND A SUPERIOR STAFF TO CREAT A SENSE OF ‘PLACE’.
 WE OFFAR FAIR PROFIT FORTHE OWNERS AND INNVESTERS.
AND A REWARDING PLACETO WORK FORTHE EMPLOYEES
BY- AKHIESH BHARADWAJ

5. Making by bamboos
BY- AKHIESH BHARADWAJ

6. KEYS OF SUCCESS
 UNIQUE,INOVATIVE & CONTEMPORARY
 PRODUCT QUALITY
 EMPLOYEE RETENTION FOCUS
 COST CONTROL FOCUS.
 THE MENUWILLTARGETTOVARIED PEOPLES.
BY- AKHIESH BHARADWAJ

7. COMPANY SUMMARY
 THE DEGIN:-
A. THE RESTAURANTWILL BE FEATURETWOVENUE |
B. ONEWILL BE INTHE RESTAURANT MAINBLY FOR
DINNING PURPOSE AND FAMILIES.
C. OTHERWILL BE OUTDORE FORTHE COUSTMERSWHO
WANT SOMETHING NOT SO HEAVY LIKE LUNCH OR
DINNER.
D. THEREWILL BE CHAIRS PROVIDESAND ROOFWILL BW
INTHE STYLEOF HUTTO GIVRTHE RESTAURANT INTHE
INDIAN LOOKANDALSOTO DIFFERENTIATE FROM
OTHERS.
BY- AKHIESH BHARADWAJ

8.  THE MENU
I. OUR RESTAURANT IS FOCUSED ON SERVINGTHE NEED OFTHE PEOPLE
OFTHE GONDA.
II. THERE WILL ALSO BE LITTLE BIT FLEXIBILITY INTHE MENU ATTHE
STARTING OFTHE RESTAURANT.
 THE MANAGEMENT
I. ONE RESTAURANT MANAGER
II. COOK ACCORDINGTOTHE NEED AND DEMAND.
III. ONE SUPPY CHAIN AND INVENTORY MANAGER
IV. WAITERS ACCORDINGTOTHE NUMBER OFTABLES.
BY- AKHIESH BHARADWAJ

9.  WE WILL PROVIDE FOLLOWING-
i. FAST FOODS AND NATURAL DRINKS.
ii. GAMING ZONE FOR CHILDERNS & STUDENTS.
iii. MOTIVATIONAL STAGE OR SEMENARS STAGES.
BY- AKHIESH BHARADWAJ

10. 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 prices.
BY- AKHIESH BHARADWAJ

11. STRATEGY AND IMPLEMENTATION
 WE INTENDTO SUCCEED BY GIVING PEOPLE A
COMBINATIONOF ECCILLENTAND INTERESTING FOOD IN
AN ENVIROMENT.
 WE WILL FOCUS ON ESTABLISHINGA STRONG IDENTY IN
OUR COMMUNITYWITH A GRANDOPENING.
 WE WILL CREATAN APPEALINGAND ENTERTAINING
ENVIROMENTWITH UN BEATABLE QUALITYAT AN
EXCEPTIONAL PRICE.
 ALL MENU ITEMS ARE MODERATELY PRISE FORTHE AREA.
BY- AKHIESH BHARADWAJ

12. COMPATITSTIVE EDGE
 COMPATITATIVE EDGEWILL BE.
i. AN EXTRARAORDINARY CONTEMPORARY
RESTAURANT DESINGN.
ii. INDIAN CLASSIC MENUWITH FEATURE MENU.
iii. CHIF/MANAGEMENT STOCK INCENTIVE
CAMPAINGN (I.E. “COMETOTOWN”
PROMOTION.
iv. EMPLOYEETRAINING .INCENTIVE AND
RETENTION PROGRAM.
BY- AKHIESH BHARADWAJ

13. MARKETING STRATEGY
 MARKETING STRATEGY WILL BETO PROMOTE
OUR ELECTRICF FOOD, SUPERIOR SERVICE , AND
EXCITING CONCEPTS TO DRAW INTHE LOCAL
REPATE CUSTOMER MARKETING INTIATIVES
WILL CONCERNTRATE ONTHE FOLLOWING:-
 BUILDING AND SIGNAGE.
 COUSTMER SERVICE.
 ADVERTISING & PROMOTION.
BY- AKHIESH BHARADWAJ

14. MARKETING PROGRAM
 MEDIA MARKETING:-
i. BILLBOARD ADVIRTISMENT.
ii. DISTRIBUTIONOF PAMPHLETS
iii. ADVERTISMENT IN REGINAL NEWSPAPER
iv. ADVERTORIAL IN LOCAL NEWSCHANNEL.
v. SPONSORSHIP INTHE SCHOOL BUT NOT FORTHEN
1KM.
vi. BANNERSAND SMALL POSTER INTHE SECTOR.
BY- AKHIESH BHARADWAJ

15. MANAGEMENT SUMMARY
 OWNER (RESTAURANT MANAGER)
 OPERATION MANAGER
 FINANCE MANAGER
 MARKETING MANAGER
 SUPPLY MANAGER.
 LEGAL ADVISOR.
 CHARTEREDACCOUNTANT.
 INVENTORY MANAGER.
 CASHIER CUM RECRPTIONIST.
BY- AKHIESH BHARADWAJ

16. FINANCIAL PLAN
 Restaurant’s financial mode is based on a business concept to “Plan
for the Worst , but Manage for the Best.”
 Restaurant’s financial plan will include:
 Important Assumptions
 Risk Analysis
 Break Even Analysis
 Profit and Loss Statement
 Cash Flow statement
 Balance Sheet
BY- AKHIESH BHARADWAJ

17. Important Assumptions
 Economy
 Business
 Annul Growth Rate Percentage
 Seasonal SalesVariance
 Industry & Start-up
 Pricing & Cost Control
 Cost Control
 Inventory turnover and Accounts Payable
BY- AKHIESH BHARADWAJ

18. END
GROUPMEMBERS
ABHISHEK GAUTAM
ABDUL KARIM
SANYOGITA PATHAK
AKHILESH BHARADWAJ
BY- AKHIESH BHARADWAJ