A business model plan for a Multi-Cuisine Restaurant.

1. BUSINESS
PLAN
FOR
MULTI CUISINE RESTAURANT
Presented By- Madhav Khandelwal
BBAVI th Semester
36/BBA/JU/L/2015

2. Executiv
e
Summary
o My mission is to will provide a
friendly, comfortable atmosphere
where the customers can receive
quality food, drinks, and service at
a reasonable price.
o Costs included in this plan are on
the basis of industry trends.
o This business plan is derived from
a secondary detailed market
analysis.
o I have also determined the
traditional and non-traditional risk
associated with the failure of the
restaurant.

3. OPERATIONS
PLAN
• Restaurant will be located in some of the posh locations of Delhi NCR
like GK 2, Hauz Khas,VasantVihar, Golf Links, etc.
• Service will be during the following hours:
• Breakfast : 8:00 am to 12:00 noon
• Lunch : 12:30 pm to 4:00 pm
• TeaTime : 4:30 pm to 6:00 pm
• Dinner : 7:00 pm to 11:00 pm
• Home delivery will be available on order of more than Rs.300.

4. THE MENU
Different types of Cuisines offered:
• Mexican (Tacos, Enchiladas, Fajitas, Bionico)
• Italian (Spaghetti alle vongole,Tiramisu, Pizza Pugliese)
• Indian (Paneer tikka masala, Dal makhani, Rasgullas)
• Lebanese (Hummus,Tabbouleh, Fattoush)
• Chinese (Dim sum,Wonton, Buddha’s Delight)
• Thai (PadThai,Thai Curry, Larb, Phat si-lo)
• Soups andSalads
• Drinks (Mocktails and non-alcoholic)

5. MARKETING
STRATEGY
• Marketing strategy will be to promote our authentic dishes,
superior services and exciting new concepts to draw in the
local customers.
• Marketing will be done through:
• BillboardAdvertisement
• Distribution of pamphlets
• Advertisement in Regional Newspaper
• Advertorial on Local cable channel
• Sponsorship on Social Media
• Coupons, Discounts & Membership Cards

6. Competitive Analysis

7. STRENGTHS &
OPPORTUNITIES
 We will provide reasonable customer satisfaction.
 We will provide tasty and hygienic food in a clean and
neat dining room with washing and toilet facility.
 With a reasonable rate & quantity.
 All the members of management team are properly
qualified for this sector.
 We have adequate knowledge about renowned
restaurant services all over the world.

8. WEAKNESS &
THREATS
 Lack of Ambiance
 The restaurant is new and not established
 Loan burden
 We have limited owners capital funds
 Space for low profit margin
 High competition

9. MANAGEMENT
TEAM
• Owner (Restaurant Manager)
• Legal Advisor
• Head Chef
• Assistant chefs and cooks
• Cashier cum receptionist
• Waiters
• Bar tender
• People for cleaning tables and washing dishes
• Valet

10. Financial
Plan
• Restaurant’s financial model is based on
a business concept to “Plan for the
Worst, but Manage for the Best.”
• It is reasonable to assume that given the
location, size of operation, and unique
concept of this restaurant, that it will
produce sales in excess of the existing
operation.
• Costs to consider:
• Buying Kitchen Equipment
• Wages of Employees
• Marketing
• Insurance expenses
• Licenses and permits
• Furniture cost
• Working Capital

11. 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 extent of my total income
that I may have from all sources.

12. THANK YOU