business plan

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

3. Located in the booming, and rapidly expanding city of Mumbai.

4. Inspired menu from different countries'

5. Seven days a week

6. Relaxed, friendly and correct service

7. Hiring of experienced staff

8. Venturing into the Catering business

11. Start-up expenditure Lease deposit 26,00,000 Furnishing and Interior 22,00,000 Support Equipments 20,00,000 Licensing 7,00,000

13. Choice for all families and singles, young and old, male or female

15. Keeping employee labor cost between 25-30% of revenue.

16. Stay in the restaurant business with excellent food and service.

18. Great food, great service and atmosphere.

19. Appeal to a wide and varied clientele.

20. Public relations

26. Couples / families

27. Destination customers

28. Working class singles

29. Business persons

31. Licensing

32. Furnishing

33. Electrical Fitting

34. Kitchen and Crockery

36. Repayment of loan’s

38. Lemon Grass Café

40. Multi – Cuisine

42. Our environment is elegant and comfortable and our decor is warm and relaxing.

45. Flyers

46. Entertainment book coupons

47. Mass Media Vehicles

48. Billboards

50. Discount Coupons

51. Free Home Delivery

52. Concentrating on the customer's experience

53. Offer various specials throughout the week that people can come to enjoy.

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

57. The staff at FUSION is efficiently and well trained to serve the guests in the best possible way.

58. Our staff is well trained to give to our customer’s high quality of personal service.

60. A big emphasis is being placed on extensive research into the quality and integrity of our products.

63. Physical evidence is an essential ingredient of the service mix.

65. The market customers for FUSION would develop from:

66. Local Neighborhood Marketing Program

67. Customer Frequent Diner Loyalty Program

68. Suggestive Selling Program to increase average check

70. Happy Couples

71. The Family

72. High-end Singles

74. Restaurant has high visibility with heavy foot traffic all day long.

75. The local residents and students always support new restaurants and the tourists do not have fixed preferences.

77. Most new restaurants opened by inexperienced owners struggle or fail.

78. However, those based on solid understandings of the market needs have a much higher chance of success.

81. We obtained an online sample of a survey conducted to gauge the tastes and preferences of city goers. The survey was done on about 120 people residents of Mumbai between 16 and 21 years.

83. Economies of Scale

84. Varieties of food of the cuisine

85. Large number of bachelors/students/IT professionals

86. Catering to a wide range of people

88. Not from a known group

89. Pricing

90. Competition

92. Offer greater variety

93. High growth of the Hospitality Industry and tourism

95. People may be restrictive

97. People look for customer service most, followed by décor.

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

100. They look forward to new dining experiences given the opportunity

102. Evaluating Financing Options Personal Personal Potential Control Risk Reward Personal Resources H HH Financial Institutions (Debt Financing) L - M L L – M Venture Capitalists (Equity-Debt Financing) L – M L L – M Angel Investors (Equity Financing) L – M L L – M Public Offerings Equity Financing) L LL – H Business Development Program L – M L L – M Unusual Sources L – H L L- H L – Low M – Medium H - High

103. COMPARISON OF VARIOUS SOURCES

104. WHAT WE ARE CHOSING LOANS FROM FRIENDS AND RELATIVES- 20 LAKHS(UNSECURED) LOAN FROM FINANCIAL INSTITUTIONS -40 LAKHS(SECURED AGAINST THE BUSINESS ITSELF) INTEREST: 6% annual rate from friends and relatives 12% annual rate from bank

106. Balance sheet.

109. Projected Balance Sheet of Fusion Company For First Three Years

111. Cash Flow Statement

113. Break Even Analysis Thus the company is going to break even in the begin of the third year.

114. Gross margin ratio Gross profit = 14518635 sales = 34675000 Gross profit ratio = 0.4187

115. Liquidity ratio Current assets Cash = 92960 Closing stock =101135 Prepaid expenses=500000 Total =694095 Current liabilities =6100000 Liquidity ratio= 0.1137

116. OPERATIONAL ANALYSIS and HR

118. Nearby business

119. Population

120. Population growth

121. Economic conditions

123. Air Conditioner

124. Music System

125. Computers

126. Water Filters

127. Software’s for data analysis

128. Heaters

129. Stoves

130. Fridges

131. Griller

132. Chillers

133. Trolleys

134. Microwaves

136. Applicable to all kinds of organization of industries in manufacturing or service sector.

137. Systematic standardization and certifications

139. ORGANIZATION STRUCTURE

141. Keen sense of taste and smell

142. Excellent hand/eye co-ordination

143. Good memory for details

144. Artistic and creative talent

145. Excellent communication skills, interpersonal skills and team-building skills

146. Ability to remain calm in hectic circumstances

147. Excellent organizational skills

149. Chef (15000*2) -300000

150. Helper (7500*3) -22500

151. Waiter (5000*10) -50000

152. Manager -12000

153. Cleaning staff (2000*2) -4000

154. Total -161000

155. Security (3000*3) -9000

157. Hiring and supervising kitchen staff

158. Estimating labour and food costs and altering menus to stay within budget

159. Meeting with customers regarding menus for special occasions such as weddings, birthday parties and banquets

160. Arranging for equipment purchases and repairs

161. Checking the quality of raw and cooked food products

162. Ensuring that sanitation standards are maintained

163. Assisting with staff development and training

165. Strategies

166. Milestones

167. Risk Evaluation

172. At that time, we will entertain the possibility of a buy-out by a larger restaurant concern or actively seek to sell to a new owner.

173. THANK YOU