the detailed Business plan report on -mom's biryani The establishment of a desi restaurant in Hyderabad, Pakistan.- Mom’s biryani, a desi restaurant that brings local flavor to the local people by introducing most eatable meal of desis; THE BIRYANI. Mom’s biryani responsible to employ those women who want to support their family, gather them in one place with ease.

1. [This report is prepared for the course of
Small and Medium Enterprise Management, guided by
Sir Syed Salahuddin. This is a comprehensive report
on the establishment of a desi restaurant.]
Name of Business
Name of Group:
GROUP MEMBERS:
VARDA SHAIKH ID#: 1310-BBA027
HIBA SHAIKH ID#: 1310-BBA009
MARYAM QAZI ID#: 1310-BBA015
NAILA KABOORO ID#: 1310-BBA017
November 2016

2. Prepared Under The Patronage Of
Dr. Hameedullah Kazi
Pro Vice Chancellor
Department Of Management Sciences
Isra University, Hyderabad
Under Guidance Of
Dr. Qamaruddin Mehar
Chairperson
Department Of Management Sciences
Isra University, Hyderabad
Under supervision Of
Syed Salahuddin
Adjunct Assistant Professor
Department Of Management Sciences
Isra University, Hyderabad

3. VISION: We envision a world where youth are active leaders, striving to open
doors for women employment and concerned to provide fresh, local, healthy and
affordable food to everyone.
MISSION: To ensure that each guest receives prompt, professional, friendly and
courteous service. To maintain a clean, comfortable and well maintained premises
for our guests and staff. Aimed to provide at a fair price, nutritional, well-prepared
meals – using only quality ingredients. To ensure that all guests and staff are treated
with the respect and dignity they deserve. By maintaining these objectives we shall
be assured of a fair profit that will allow us to contribute to the community we serve.
SLOGAN: Come Hungry, Leave Happy 

4. EXECUTIVE SUMMARY:
It is the beauty of our culture and also the pride of Pakistani woman that she will not
let a guest go away with an empty stomach from her home. Mom’s biryani abstract
this idea and put it on professional ground. Mom’s biryani, a desi restaurant that
brings local flavor to the local people with the aim of providing women employment,
introducing most eatable meal of desis’; THE BIRYANI.
BUSINESS NAME: MOM’S BIRYANI.
PROBLEM: Professional cooking has remained the domain of men but when done
in the home, it is more associated with women, so if they are much expert in this
field; why there’s no way for them.
SOLUTION: Mom’s biryani promised to employ those moms who want to support
their family, gather them in one place with ease.
PRODUCT/SERVICE: product business.
LOCATION: at authobahn road, Hyderabad.
MARKET: The target market is chosen upper middle, middle and lower middle
classes.
COMPETITION: Its strategies will be made to keep in mind the competitors like
student biryani and shabbier haleem and biryani house and will bound to provide
best quality in everything including food, environment, services etc.
FINANCIAL HIGHLIGHTS: The project is financed by four partners each
contributing equal investment of 2,200,000. Its building will be rented in starting &
plan to own later. All the machinery will be acquired from Pakistan to promote
domestic industries. The project cost estimated is more than the investment so a
loan of 1,400,000 has been sanctioned from bank for 5 years payback period at
16% interest rate.
INVESTORS INVESTMENT
1. VARDA SHAIKH 2,200,000
2. HIBA SHAIKH 2,200,000
3. MARYAM QAZI 2,200,000
4. NAILA KABOORO 2,200,000
TOTAL 6,600,000

5. PROMOTION: The marketing and promotion will be accomplished by e- marketing,
placement of bill boards and distribution of flyers among general public.
A complete organizational setup has been defined from managing director to the
waiters. The thorough and comprehensive study along with income statement and
balance sheet assumptions shows that the project is viable and practical business to be
run.

6. 1. COMPANY SUMMARY:
Mom’s biryani will be located at autobahn road, Hyderabad. The restaurant will be
wholly owned and operated by four investors Varda Shaikh, Hiba Shaikh, Maryam
Qazi and Naila Kabooro. The restaurant will serve classic home-style desi food.
Timings: The restaurant will be open 7 days a week from 12:00pm to 12:00am for
lunch and dinner requiring multiple shifts.
DAILY OPERATIONS AND PRODUCTION
Naila Kabooro (HR manager) will carry out HR activities along with the additional
tasks like she will responsible to write schedules. The schedules will be written in a
manner that will allow the ability to increase or decrease hourly labor according to
sales volume in order to maintain a consistent labor cost control.
Maryam qazi (FINANCE manager) will be responsible to control the FINANCE
department; she will be responsible for ordering, receiving and maintaining sufficient
inventory to meet production demands. Ordering schedules will be staggered with
perishable products being ordered multiple times per week to preserve freshness.
Standard grocery and supply orders will be ordered less often, according to a
predetermined schedule and storage capacity.
Hiba shaikh (MARKETING manager) will do the MARKETING part and will control
the operational checklists to verify that each work shift has been properly prepared
for and to insure the operational standards are followed before, during and after
work shifts.
Varda Shaikh (head of MANAGEMENT) will take the decisions about the company,
responsible for the MANAGEMENT, she will be responsible for its expansion; will be
focus in opening branches and looking for contracts with others.
The restaurant layout, including the dining room, kitchen and serving line, has been
designed for efficiency and flexibility to accommodate the fluctuation in customer
traffic and peak meal periods.
Upon arrival, guests will be greeted immediately by either the assistant manager or a
server and asked for the seating preference. Drink orders will be taken and guests
can munch on our complimentary rolls. Once the customer’s order is taken, the
order will automatically be printed to a requisition printer located in the grill area. The
grill cook will use the printed ticket to keep track of orders and place the meal under
the heating lamps until the order is complete. The kitchen preparation line has been
designed to be operated by a minimum staff of 1 line cook and a maximum of 4

7. cooks. This design allows line staffing to be adjusted to the business volume. Shift
changes for all staff will involve cleanup, restocking and preparation. All monies will
be settled at the end of each shift. The closing shift will involve designated closing
duties that will leave the restaurant clean and fully prepared for the next day.
SWOT ANALYSIS:
STRENGTH
 Good Hygienic system.
 For our product, demand exists in the market.
 We are providing food which is cheaper in price and best in quality.
 Continental food is available there but there’s no desi food point.
WEAKNESS
 Most of the Staff is inexperienced.
 Home delivery is unavailable for some time.
 People usually eat out for fast food, it may reduce our customers.
 No reputation yet, it takes time to stable a position in the market.
OPPORTUNITY
 To update a new food menu.
 Customer focus.
 To take home delivery.
 Imperfect competition is there, there’s no desi food point in that area.
THREATS
 Another restaurant may has started offering similar products at a lower
price.
 If reducing the prices then maybe not able to maintain the quality up to the
mark.

8. 2. PRODUCTS AND SERVICES
We are offering most eatable meal of desis; THE BIRYANI.
• Mom’s biryani is concerned about the problems that are already exist in the
market and responsible to eliminate them also.
2.1 PROBLEM WORTH SOLVING: it is worth solving because this business is aiming
to fill the market gap, there is;
 Lack of biryani point at autobahn road.
 There are so many high-priced fast food restaurants, there’s need to overcome it.
 There’s lack of women employment opportunities.
2.2 OUR SOLUTION:
 Filling the market gap by introducing first biryani point in that area.
 Provide low priced food than the high-priced fast food restaurants there.
 It will become a platform for the women to work.
2.3 VALIDATION OF PROBLEM & SOLUTION: the proposed solution for the problem
is validate, it is feasible in every way, filling the market gap by fulfilling the needs.
2.4 ROADMAP/FUTURE PLANS:
 Sidelines or the other food items will be added.
 Seek out to open branches nationally and internationally later.
 Looking for customize orders, customers can customize their meals by deciding
which meat they want, adding/eliminating spices, can add veggies or anything
they want.
 Plan for free delivery.
 It will take orders for events.
 Tablet ordering system for dine inn.

9. 3. MARKETING STRATEGY
3.1 MARKET RESEARCH:
Before launching our project conducted market research through survey to know
whether it is feasible to bring this project into market or not and we got our results in
favor of this project. The survey questionnaire and its results are attached.
 Analysis of today’s market and trends: To have a better understanding of
changing trends of eating habits, we conducted a survey in Hyderabad. The
results of the survey reveal a growing trend of eating out among the youth
particularly. The survey indicates the eating out culture is popular in high, middle
as well as low income classes. This trend is becoming popular among the youth
and they like to spend more time in restaurants with friends and family. People
like to eat fast food, Chinese, Italian and others just to change the taste but
nevertheless there’s no comparison of desi food. Still we desis are stick to our
roots.
 Past & future industry trends: Over the years there has been a cultural shift from
traditional eating habits of eating in towards dining out. So the entrepreneurs are
focusing more on opening of cafes, restaurants, fast-food outlets, dhabas and
informal eateries all over the regions targeting customers from various
socioeconomic backgrounds.
 Target market size and demographics: we are capturing all the ages and all the
classes.
 Ideal customer profile: people from all ages and all classes are our ideal
customers.
 Realistic projected market share: we will try to maintain our position on
breakeven point as we are starting a business.
 Geographic boundaries: within the Hyderabad.
 Seasonal trends: biryani is favorite in all seasons.
 Customer service policies: To ensure that each guest receives prompt,
professional, friendly and courteous service. Aimed to provide at a fair price,
nutritional, well-prepared meals made with the quality ingredients only. By
maintaining these objectives we shall be assured of a fair profit that will allow us
to contribute to the community we serve.
 Strength and weakness: the main strengths are: Good Hygienic system. For our
product, demand exists in the market. We are providing food which is cheaper in
price and best in quality. And the main weaknesses are: Most of the Staff is
inexperienced. Home delivery is unavailable for some time.

10.  Market survey results: the results are attached and are in favor to open a
restaurant. We have a target to reach to 25 respondents but we exceeded to 30
respondents.
3.2 THE COMPETITION:
It is really important to keep an eye on the competitors to know what they are doing,
what are their weaknesses and what could be the possible ways to surpass them.
 Current competition: the competition is there with the big names of student
biryani and shabbier haleem and biryani house that already captured the market.
 Competitor’s strength and weakness: their big strength is they have a large
market share and lots of potential customers who like to eat their food. And their
main weakness is they aren’t innovative, they don’t have future plans like us to
retain their customers and they don’t have proper dine in & take away services.
 Make your company unique & stand out from the rest: it will possible when we
overcome their strengths and target their weaknesses. Mom’s biryani has
innovative future plans and best dine in & dine out experience. Also it takes time
to overcome their strength of capturing a market, but we will.
3.3 MARKETING AND SALES STRATEGIES:
the marketing and promotional strategies should be designed in that way that will
help to capture the attention of the audience and will surely increase our sales so
for this purpose we will use the following mediums:
 Promotional and media methods:
o Print media through news papers/magazines.
o Local cable network.
o E-marketing through social networking websites.
o Placement of bill boards.
o Distribution of flyers & pamphlets in general public.
o Text-based advertising on mobile phones.
 Special services and policies: planning for customize orders, customers can
customize their meals by deciding which meat they want, adding/eliminating
spices, can add veggies or anything they want.
 The most frequently used media: e-marketing because it is cheap and fast, it
lower the cost of marketing and overcome the barriers of distance.

11.  Track results: by observing the reviews and analyzing the feedback from the
customers on the social media websites.
 Way to sell product/services: through outlet at autobahn area, Hyderabad.
 Direct sales: mom’s biryani team will directly serve to the customers.

12. 4.OPERATIONAL INFORMATION:
4.1 OVERHEAD COST
Those expenses include, advertising, insurance, legal fees, also rent, repairs,
supplies, taxes, telephone bills, travel expenditures, and utilities.
For the first year estimated profit =0.
Brief monthly expenses:
1. Employees salary........................................Rs.9000
2. Rent/lease payments ...............................Rs.20,000
3. Advertising expenses ...............................Rs.2000rs
4. Supplies expenses ...................................Rs.90,000rs
5. Communication /telephone bills ............Rs.50,000rs.
6. Utilities .........................................................Rs.74,500.
7. Insurance ....................................................Rs.1000rs
8. Repair and maintenance .........................Rs.70,000rs
4.2 SUPPLIERS:
The following will be the suppliers of mom’s biryani:
 Suppliers of rice.
 Suppliers of groceries.
 Suppliers of beverages.
 Supplies of cutlery set.
Terms of credit would be half payment before supply and half payment after supply
of material and order of supply is placed after every 3 months because the raw
material (rice, spices, cooking oil etc) will be stored at our own storerooms, as the
raw material is durable.
4.3 QUALITY CONTROL
Mom’s biryani will be responsible to take care of the hygiene. It will use fresh
ingredients to prepare meal. It will provide hot & fresh food.
4.4 DISTRIBUTION:
We are not going to provide delivery services for the first year of our establishment
till we stand on our foot strongly in the market. But it is surely mentioned in our
future plans to include delivery services later.
4.5 EMPLOYEE’S ROLES AND RESPONSIBLITIES
1. Kitchen staff is responsible for activities like chopping vegetables,
butchering meat or preparing salad and sauces.
2. Menu items will be prepare in cooperation with the kitchen staff.

13. 3. Sweeper’s responsibility: Clean up the station before and after opening of
restaurant and take care of leftover food.
4. Job requirements for cook: Proven cooking experience certificate isn’t
necessarily required. As mom’s biryani aimed to promote women
employment so, any woman from any race who knows cooking well can
prepare tasty dishes; want to support her family is welcome to apply here.
5. Accuracy and speed will be observe in executing assigned tasks.
6. Ability to work in a team.
7. The staff should take care of the hygiene.
8. Head of the chef job description: Head chef be the first in command and
will be responsible to inspect the dishes before they arrive to the
customers, ensuring high quality and commitment. The head chef will
have a full Control over the food preparation process and any other
relative activities.
9. Job description of waiter/food server: Take orders and serve food and
beverages to the customers with the smile and communicate the order
details to kitchen staff immediately. Also in case of any complain from
customers will take action against it to correct. Responsible for Process
customer’s bill and payments.
10.Cleaning staff: Clean the tables after customers have finished dinning.
Arrange the tables and dining area. Remove the dishes and glasses from
table and take them to kitchen for cleaning. Responsible to take care of
the Cleanliness of kitchen, dining area and washrooms (dusting,
sweeping, vacuuming, mopping and all).
11.Job description for dishwasher: responsible to Clean the dishes and
kitchen court.
12.INSURANCE POLICIES: In case of any hazard, the insurance policies will
help to cover the harm or any damage. The following policies are taken on
1000rs per month schedule:
 Property insurance: This insurance covers the equipments, inventory and
furniture in the event of fire or theft.
 Workers compensation insurance: This will cover the medical treatment
disability and death benefits in the event if employee is injured or dies as
result of his work.
 Professional liability insurance: this will cover the defense and damage for
failure to improperly rendering the professional services
4.6 ASSETS AND EQUIPMENTS
 The dining tables and chairs.
 Kitchen cutlery set and utensils and stoves.
 Air conditioners, fans and other electrical equipments.
 Washroom accessories.

14. 4.7 ADVISORY BOARD
Business partners will hold the responsibility of top management that
includes decision making, accounting, financial management, hiring the
new employers etc.
4.8 LICENSE AND PERMITS
Mom’s biryani will get the:
 Permit license to operate the business in a region.
 Food service establishment permit.
 Employee health permit.

15. 5. FINANCIAL INFORMATION:
5.1 PROJECTION OF INCOME & EXPENSES:
 As the business is going to establish so, it is estimating that the income will be low as it takes time to expand and
losses/expenses has to bear more.
 The company’s startup cost is Rs.3,307,000
STARTUP BUDGET
MONTHLY COSTS
Number of
Months
Monthly Cost
Rupees
One-Time Cost
Rupees
Total Cost
Rupees
Cost Item
Employee Salaries 6 9,000 54,000 54,000
Rent/Lease Payments 6 20,000 120,000 120,000
Advertising/Promotion/Web Site 6 2,000 12,000 12,000
Supplies 6 90,000 540,000 540,000
Communication/Telephone 6 50,000 300,000 300,000
Utilities 6 74,500 447,000 447,000
Insurance 6 1,000 6,000 6,000
Bank Service Charges 6 3,000 18,000 18,000
Repairs & Maintenance 6 70,000 420,000 420,000
Miscellaneous 6 10,000 60,000 60,000
Total Monthly Costs 1,977,000

16. ONE TIME COST
Items Rupees
Machinery & Equipment 400,000
Furniture & Fixtures 300,000
Computer Equipment 65,000
Computer Software 15,000
Business Licenses/Permits/Fees 40,000
Advertising/Promotion/Web Site 25,000.00
Inventory 85,000
Supplies 250,000
Cash-On-Hand (Working Capital) 100,000
Miscellaneous 50,000
Total One-Time 1,330,000
Total Startup Costs 3,307,000

17. 6. FUNDING REQUIREMENTS:
 Mom’s biryani doesn’t need funds from others as it is financed by four
partners equally with the worth of Rs. 2,200,000.
 The company will apply for a bank loan the project cost estimated is more
than the investment so a loan of 1,400,000 has been sanctioned from
bank for 5 years payback period at 16% interest rate.
 In future, the owners will fund the company by the retained earnings &
their personal savings too.
 Expansion of the business will be country wide & then plan to expand it
globally.

18. 7.APPENDIX
It includes:
MARKET SURVEY: Before launching this project we did a market research and
conduct a survey to know whether it is feasible to bring this project into market or
not and we got our results in favour of this project. The survey questionnaire and its
results are attached with this report.
COMPANY TRADE MARKS:
Company Logo
Group Logo

19. MENU

21. Appendix: A
Survey Questionnaire
Note: Please tick the answer more closed to your opinion
1. I am happy with the concept of providing women employment
through food business.
□ Yes □ No □ Neutral
2. I prefer a environment which makes me feel like home.
□ Yes □ No □ Neutral
3. I prefer something desi over fast food.
□ Yes □ No □ Neutral
4. The fast food available in the market is of high priced.
□ Yes □ No □ Neutral
5. I like to eat biryani every week.
□ Yes □ No □ Neutral
6. I’m always in search for the best biryani or desi food in town
□ Yes □ No □ Neutral.
7. I prefer quality food in less price.

22. □ Yes □ No □ Neutral
8. I’m in doubt about the hygiene of cheap food.
□ Yes □ No □ Neutral
9. Regardless of what I have tried or not, Biryani is simply
finger lickin’good.
□ Yes □ No □ Neutral
10. When it comes to treat my friends, no food is better than a
plate of biryani.
□ Yes □ No □ Neutral
11. Any remarks/suggestion for us? (Optional)

23. APPENDIX: B
SURVEY RESULTS

27. 11. Any remarks/suggestion for us? (Optional)
Low price �
The food provided must be hygienic, good in taste with affordable price n this project
must full fill the its basic element that is creating job opportunities for women and
accelerating women empowerment
Accurate quantity spices, quality of rice and oil should be given attention.
Just keep your quality maintenance on point��
Good luck

28. Women employment is good but leading the idea with "biryani" doesn't sound
promising!
�
It's a great initiative, Good Luck!
You're doing great! Just cant wait for your idea to be successful inshaAllah �
It is a well running business if you take care of properly and served a fresh biryani it’s a
Greentree you get earn a lot. Keep it up!
try to make it possible and make it secure and accessible
Good
Great job
NOTE: we are limited to conduct the survey of 25 respondents but we
exceeded our target and succeeded to receive 30 responses in a day. The results
are in favour that encourage us to work on it with more dedication. We are looking
forward to openup the restaurant.
The sumup of above results that we gathered are:
YES………………10
NO………………..6
NEUTRAL………..6
THE END