Business Plan of a Restaurant by Neeraj Bhandari (Surkhet,Nepal)

1. Business Plan
Restaurant
Neeraj Bhandari

2. 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.

3. 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 Bangalore to
increase our customer base.
• Customer Satisfaction.
• To create a Healthy and safe Environment.

4. 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.

5. 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 .

6. Key to Success:
• Unique, Innovative & Contemporary
• Product Quality
• Employee Retention Focus
• Cost Control Focus
• The Menu will Target to varied Peoples.

7. 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.

8. Company Summary
• The Menu:
• Our Restaurant is focused on serving the need of the people of
the Delhi.
• 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.

9. 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 labor, and legal and
consulting costs associated with opening our restaurant.

10. • Cannaught Place will be strategically suitable
because of the following reasons:
• In front of Palika Bazaar
• It also have central Park
Locations and Operations

11. Operation Criteria:
• The restaurant will be located in Cannaught Place Delhi .The restaurant
will service lunch,dinner and after-hours dining during the week and
weekends.
• Buffet will be Provided in lunch and dinner:
• 499 INR-for Veg.
• 649INR –for Non Veg.
• Mid-Night Buffet Will be available in Weekends upto 12 am-2 am.
• 415 INR-for veg.
• 499INR-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 Rs 300.
Within 3 kms from Hotel.

12. The Menu:
• We will provide the following cuisine:
1) Salads
2) Deserts
3) Drinks(soft+hard)
4) Exclusive North Indian Speciality + Some dishes of Chinese
and South Indian,Italian,Thai Food, Sea food, Continental.

13. Market Analysis
• My business is based on a preconceived idea We will take the
help of secondary data available
• Today in India the trend of specialty restaurants is increasing
• Dining Experience
• Reasonable Experience

14. 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.

15. 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.

16. Competitive Edge
• Competitive edges will be:
• An extraordinary contemporary restaurant design
• Indian 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.

17. 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

18. 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.

19. 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

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

21. 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.

22. Kitchen:
• A North/South Indian 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.

23. 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

24. 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

25. Future Scope:
• 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 states across India,the objectives
will be revised in consideration of converting it into a Hotel
chain.

26. Publicity:
Discount Coupons will be available on the
Following Websites.

28. Competitive Edge:
• Online Orders will be taken on the Web-site.