business plan on a resturent

1. TO
OUR
PRESENTATION

2. Premier university
PRESENTATION ON :Business plan on
restaurant

3. SUBMITTED TO: MS. ELA SHAHA
SUBMITTED BY :
Name Student ID:
Ismam Mahamud 1302710106443
Fb: ismam mahamud shawon

4. KHAI- খাই
Better taste , Unique quality.
একবার খাইলি বারবার খাইতু মন চাইবু .
Eat healthy , live healthy.

5. Executive Summary
• Costs included in this Plan are on the Basis of Industry Trends.
• This Business Plan is Derived from a secondary detailed Market
Analysis.
• A Buffer is Included in the Start-up cost to ensure that the business
in not under-financed.
• We have also determined the traditional and non-traditional risk
associated with failure of the restaurant.

6. Goals & Objectives
• Keeping food costs at less than 35% of revenue.
• Promoting and expanding the restaurant concept as unique restaurant.
• Expanding our marketing and advertising in chittagong to increase our customer
base.
• Customer Satisfaction.
• To create a Healthy and safe Environment.
• To establish a presence as a successful local fast food outlets in gec Area.
• To make khai a destination spot for students and service holders.
• To expand into a number of outlets by year Five, and established new outlets in
neighbouring area, such as lalkhanbazar, probartak, jamal khan and oxygen.
• Provide Home Delivery Service in near Future.

7. Mission
• • Our restaurant will be an inspiring one, combining an eclectic atmosphere with
excellent and interesting food.
• • Our main mission are as follows: • Have a great food selection. • Efficient and
superior customer service.
• Because customer satisfaction is our Prime objective.
• • Employee welfare, participation and training are equally important to our success.
• Mission
• • Our concept combines variety, ambience ,entertainment and a superior staff to
create a sense of ‘place’.
• • We offer fair Profits for the owners and investors and a rewarding place to work for
the employees .

8. •Vision
• “First taste is best and ensuring
always same taste”

9. 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, catering
• Threats: Gas stations, McDonalds, Brian’s Bookstore, and other local
restaurants.

10. •KEY TO SUCCESS:
• • UNIQUE, INNOVATIVE & CONTEMPORARY
• • PRODUCT QUALITY
• • EMPLOYEE RETENTION FOCUS
• • COST CONTROL FOCUS
• • THE MENU WILL TARGET TO VARIED PEOPLES.

11. • Company Summary
• • The Interior Design
• • The Restaurant will Feature two venues:
• One will be in the restaurant mainly for dining purpose and Family.
• Other will be Outdoor for the Customer who wants something not
so heavy like lunch and dinner.
• Lounge( for waiting) and Bar Facilities will be provided.
• Bean Bags will be provided in Lounge.

12. • Company Summary
• • The Menu:
• Our Restaurant is focused on serving the need of the people of the chittagong
.
• There will also be little bit flexibility in the menu at the starting of the
Restaurant. •
• The Management:
• One restaurant manager.
• Cook according to need and demand.
• One supply chain and inventory manager.
• Waiters according to the number of tables.

13. •Company Start-up
• A space has to be rented of in an appropriate location .
• Our start-up costs are mostly expensed equipment, furniture,
painting, reconstruction rent, start-up labour , and legal and
consulting costs associated with opening our restaurant.

14. • Locations and Operations
• GEC will be strategically suitable because of the following reasons:
• Near to Premier university, near to MES college, near central plaza.
• It also have coaching institutes and computer café.
• It doesn’t have even a single restaurant near a km area who provides
our cuisine.

15. ■Operation Criteria:
■ The restaurant will be located in Gec ctg. The restaurant will service snacks ,
lunch, dinner and after-hours dining during the week and weekends.
■ Buffet will be Provided in lunch and dinner:
■ 499tk -for Veg. 700tk–for Non Veg.
■ Mid-Night Buffet Will be available in Weekends up to 12 am-2 am.
■ 415TK -for veg. 499TK-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 TK 300. Within
3 km from Restaurant.

16. FINANCIAL PLAN
Our total Budget will be : 1 crore 20laks taka
Financing
Method
Total Cash Percentage
From
Through
Holders
7000000 59 %
Through bank 5000000 41%
Land rent cost 2000000
Sales promotional tools 2000000
Building Construction cost 1500000
Raw materials Delivery van 300000
Decoration and Furnishing 1500000
Online cost 700000
Security money 2000000

17. Financial plan
• Restaurant’s financial model 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

18. •Market Segmentation
• • Restaurant and Lounge intends to cater to a wide customer base.
We Want everyone to feel welcome and entertained. We have
defined the following groups as target segments that contribute to
our growth projections:
• • Youths and Teenagers • Families • The peoples will generally fall
in between 15 to 50.

19. • Market Analysis
• My business is based on a preconceived idea We will take the help of secondary data
available
• Today in Bangladesh the trend of specialty restaurants is increasing
• Dining Experience Reasonable Experience Value Proposition
• Settling our value proposition strategy by considering our competitors.
• •7days • CP • Shawrma House • Handy
• • Meat Lovers • Finlay/khulshi town/sanmar food court • Cafeteria • sadias
kitchen
• Attack our competitor’s by introducing a brand offering comparable quality at a
lower price.

20. Core Product
 our core product is to settle customer’s hunger and
thirst.
 For this reason, we segment our core food items in
sections like: 1. Unique Food Items 2. Prototype
Items 3. Green Food Items

21. ACTUAL PRODUCT
• Our brand name : KHAI

22. • Features: We are including world’s different types of fast food in our
restaurant for giving customers variety of choices .For e.g. Italian Pizzas,
Chinese Momo , American Burger, Arabian shawarma , Belgian Waffles ,
French Fries and grilled sandwiches.
• We also have national items i.e. Bangladeshi fast food items, such as : Fuchka
, Doi Fuchka , Chot poti, Faluda, Singara, Samosa etc. Actual Product
• Quality level : Keeping fresh food, wearing gloves, donating food to
orphanage.
• Design:
• we have designed our product’s size from small to medium size.

23. •Packaging:
• We will package our food in a flashy and vibrant colour packet so
that it will be helpful for promoting our brand name since we are
including our brand logo on it.
• Augmented Product
• Delivery and credit:
• We will deliver our goods through Motor bikes. Also we will use
pick-up vans to deliver in bulk quantity. We will allow cash sales
only.

24. •Product support:
• • We will train our employees to treat customers as their
own family members. • Happy and dedicated employees
make customers happy too so , we ensure that our
employees are happy.
• We have planned to survey our customers periodically .
• Playing area for school students .Wi-Fi facilities for our
university students.

25. • Branding strategy
• Tasty ,healthy and at a affordable price.
• By eating our fast food customers can taste world’s variety of fast food at
a reasonable price and at one place .Also we are offering internet
facilities, playing area , discounts for North South university’s students ,
happy hour, free home delivery etc. Therefore , all these are our products
benefits.
• We promise to give all these benefits, features and services honestly.
• Brand name : “KHAI” Its easy to pronounce , recognize and remember.
• Brand sponsorship: Our brand is in the category of Manufacturer’s brand.
We fall under Multiband .

26. • Managing brands:
• We will put great care into managing the touch points that
customers come to know our brand through
• Attractive Advertisement Word of mouth Online
Advertisement
• Future product
•  Tandoori Chicken.  Kabab items.  Various juice
items.  French Cheese Soufflé  Cabbage Rice Roll, 
Roshogolla Cheese Cakes
•

27. ■ Price-New product pricing strategy
■ Market penetration pricing
■ The pricing objectives depend on many factors including
production cost, existence of economic scale, barriers to entry,
product differentiation and the firm resources.
■ Customers are price sensitive and the quantity demanded will
increase significantly as price decline.
■ There is a threat of impending competition.
■ The product is of the nature of something that can gain mass
appeal fairly quickly.
■ We want to spread our brand name and our food quality.
■ Under pure competition market, we are targeting specific
customer groups.

28. Strategy and Implementation
■ We intend to succeed by giving people a combination of excellent
and interesting food in an environment.
■ We will focus on establishing a strong identity in our community
with a grand opening.
■ We will create an appealing and entertaining environment with
unbeatable quality at an exceptional price. • All menu items are
moderately priced for the area.

29. Competitive Edge
■ • Competitive edges will be:
■ An extraordinary contemporary restaurant design
■ Indian/bangladeshi classic menu with featured menu
■ Chef/Management Stock Incentive Program
■ Inner and Outer Sector Marketing campaign(i.e “come to town” promotions) •
Employee Training, Incentive and Retention program.

30. ■ Marketing strategy
■ Marketing strategy will be to promote our eclectic food,
superior service, and exciting concepts to draw in the local
repeat customers. Marketing initiatives will concentrate on
the following:
■ Building and signage(Signage is any kind of visual graphics
created to display information to a particular audience).
■ Customer service
■ Advertising and promotion

31. Marketing program
• Media marketing:-
Billboard advertisement.
Distribution of pamphlets.
Advertisement in local newspaper.
Advertorial on local cable channel.
Sponsorship in the schools but not far than 1km.
Banners and small posters in the sectors.
Facebook

32. Sales strategy
 • Our sales strategy requires consistently high quality food service ,
speed and atmosphere. We can accomplish this by:
 Hiring employees who genuinely enjoy their jobs.
 Continually assessing the quality of all aspects mentioned above.
 Interacting with our customers personally , so they know that their
feedback goes directly to owners
 Evaluating food choices for popularity

33. Management summary
 • Owner(restaurant manager) •
Operations manager. • Finance
manager. • Marketing manager.
 • Supply manager. • Legal advisor. •
Chartered accountant. • Inventory
manager. • Cashier cum
receptionist.

34. ■Personnel plan:
■ I believe the personnel plan is good proportion to the size of the restaurant and
projected revenues.
■ There will be the differentiation in the salaries of full-time employees and part time
employees.
■ There will be award like “best waiter of the week” to boost the employees
performance. • Proper allowances will be provided to increase the job satisfaction
level.
■ Kitchen:
■ A North/South Indian/Thai food special chef with considerable experience in
different restaurants-(2).
■ Cooks that work directly with chef(2).
■ Prepare cooks/dishwasher(2).
■ People cleaning the restaurant(2).
■ Waiters.

35. • Important assumptions
• • Economy • Business growth • Annual growth rate percentage • Seasonal
sales variance • Industry & start-up • Pricing & cost control • Cost
control • Inventory turnover and accounts payable
• Future Scope: /TQM
• Restaurant will be build with the consideration of its expansion ,as the
Profits Built up ,it will be branched out.
• After its Presence in many district in bangladesh, the objectives will be revised in
• consideration of converting it into a Hotel chain.

36. ■ Conclusion
■ This is a short term business plan. We tried to
provide our best in here but if our customer will give
us positive feed back then Khai will provide them a
HOMELY ATMOSPHERE. Just take a visit in khai be
sure that we are not going to Dissatisfy you. That’s a
Promise..!

37. ■THANK YOU