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Business Plan
Mission Statement

   The mission will be to exceed the customers’ expectations
    in every sense by providing ambiance for every sensory
    perception. The atmosphere and food will please the
    customers hearing, taste, smell, touch and sight, and
    provide an exciting creative environment. The employees
    will be trained with exceptional customer service and will
    be empowered to make decisions based on the business
    philosophies.
                                                                 3/26/2013
OVERALL Strategy

                                                 FINANCIAL
                                                  How should we appear to our
                                                  stakeholders?
                                                 • Broaden revenue max
                                                 • Improve operating efficiency
                                                 • Improve enterprise financial health




               BUSINESS PROCESS                                                          CUSTOMER
               What business processes must we                                           How should we appear to our
               excel at?                                                                 customers?
               • Develop new products                        STRATEGY                    •Service excellence
               • Understand customer segments                                            •Trusted business partner
               • Reduce cycle time
               • Provide rapid response
               • Cross sell the product line



                                                 LEARNING & GROWTH
                                                 How can we sustain our ability to
                                                 change and improve?
                                                 • Hire Key Technical talent
                                                 • Implement cross training
                                                 • Align personal goals
BUSINESS EXCELLENCE MODEL




                   People Management               People Satisfaction




      Leadership    Policy & Strategy   process   Customer Satisfaction   Business Result




                       Resources                    Impact of Society
Management Positions
                                                         POSITION IN THE
      NAME            PHONE NO.      AMOUNT OF SHARE
                                                          MANAGEMENT


 MAHADI HASAN         01845-874535        20%               DIRECTOR



  ARIFUL HASAN        01676-353082         10%          GENERAL MANAGER


                                                       FOOD AND BEVERAGES
SHAMSUDDIN BAPPI      01675-144598         7%
                                                            DIRECTOR

                                                        HUMAN RESOURCE
  MIRAJ HOSSAN        01819-643232         8%
                                                           DIRECTOR

                                                           FINANCIAL
SHAHADAT HOSSAIN      0168-2955631         7%
                                                          CONTROLLER


MD. SAEED HOSSAIN                                       DIRECTOR OF SALES
                      0174-2965314         8%
     BHUIYAN                                             AND MARKETING


                                                                            3/26/2013
SWOT analysis



       Strength   Weakness   Opportunity   Threat
Market Summary
   The people of Dhanmondi are mostly aristocrat who are willing to
    pay enough for good food.
   Dhanmondi is also considered as a great place to raise family and
    there is a sizable portion of population are school age children.
    The population is approximately 5,00,000.
   People of Dhanmondi are mostly educated who like to spend more
    for quality product.
   The per capita income of people in our country is increasing
    gradually which is an indicator of increasing spending power.
   Dhanmondi is a leisure place with a lake which increase the
    potentiality of the restaurant.
                                                                        3/26/2013
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.                                                     3/26/2013
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
                                                3/26/2013
Competition

   Direct completion will come from Abacus, Boomers,

    Xinxian, Korai Gost, Voot, Baburchi etc.

   Though no competitors offer the fun and relaxing

    atmosphere that our organization plans to establish.


                                                           3/26/2013
Goals & Objectives
   Ensure customer satisfaction and build a repeat-customer base.
   Improve our position in the local market and strengthen our brand.
   It also allows us to interact with people on a daily basis.
   A developed marketing program
   Promoted through radio and newspaper advertising, posters, and the yellow
    pages.
   Coupons will be issued for the family dining section to encourage
    immediate sales.
   A person who is active in the community can promote the restaurant
    through his affiliation with many groups and organizations.
   10% discount will be applied to seniors to attract that market.
                                                                                3/26/2013
Food & Beverages plan
                            Cuisine



              Chinese       Italian   Sub continental

Cosine based:
              Starters
              Appetizers
              Deserts
              Beverages

Menu type:
              Set menu
              Ingredients menu
Research & Development

   Around 5% of the gross profit in R&D sector.

The R&D sector cost will be made in the following
way-
   Different   ideas from different professionals.

   Promoting    new recipes.

   Experienced    Chefs.

   Other   possible sources.
                                                      3/26/2013
Required manpower


   Chefs (Permanent & Part-Time)

   Waiters

   Hosts

   Bussing



                                    3/26/2013
Financial Plan
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. The
projections set out in this plan, however, are based on a more
conservative estimate.
                            Sales Vs. Expense - 3 years

   30000000                 30250000                              30500000


                 25000000
                                        23000000
                                                                                21500000




          1ST YEAR                2ND YEAR                               3RD YEAR

                                                   Sales   Cost
                                                                                           3/26/2013
Financial Pro Forma

In addition to the 1,20,00,000 of entrepreneurs
investment(60%), Hungry 24/7 is seeking 80,00,000
BDT in long-term loans(40%) for providing 1,80,00,000
BDT in investment for renovations, furniture, kitchen
equipment,   liquor   license,     food   &   restaurant
supplies, legal fees, working capital, marketing and
                      personnel.
Economy
Slow Economic Recovery. We anticipate a slow-growth
economy, recovering from an economic recession.


Business Growth

Annual Growth Rate Percentage: We anticipate modest
growth over the coming years. The financials account for
the following growth projections:
                   Year 2: 6%   Year 4: 4%
                   Year 3: 5%   Year 5: 4%
Weekly Sales Variance
   Friday will typically be our best sales for the week. The sales
    volume for all other days is represented as a percentage
    relative to Saturday.

   Therefore our weekly sales will vary as follows:

Monday: 55%, Tuesday: 60%, Wednesday: 75%, Thursday:
95%, Friday: 100%, Saturday: 90%
Six-Month Start-Up Stage

As a new restaurant entry to the Midtown market, the ramp-
up in customer draw is expected to extend over 6 months.
This is reflected in a higher than average monthly sales
variance shown as follows (Worst-case / Expected-case):


           Month 1: 32% / 51%   Month 4: 64% / 75%
           Month 2: 41% / 58%   Month 5: 80% / 90%
           Month 3: 52% / 66%   Month 6: 90% / 92%
Pricing & Cost Control

   Competitive Pricing Model. Revenue calculations are
    based upon competitive price comparisons and established
    menu values in the current marketplace. The following
    are baseline assumptions on Average Check Totals, and
    Average Seat Turns:
   Daily average for lunch spending is 300 BDT per
    person, dinner at 400 BDT per person.
   With a focus on Cost Control, we anticipate 6 months to
    fine tune the restaurant operations and manage our costs
    within the defined tolerance range between 18-31%.
Resource Requirements
   Management: Whole management bodies are responsible for
    overall management, operations and training.

   Restaurant Supervisor: To be hired responsible for service staff
    (waiters, hosts, etc.), scheduling of front-end operations and
    inventory, and training in conjunction with management.

   Kitchen Supervisor: To be hired responsible for kitchen
    staff, scheduling of kitchen operations, kitchen inventory and
    training in conjunction with management.

                                                                       3/26/2013
Market Promotion

   Online Advertising.

   Radio & Newspaper Advertise.

   Posters.

   Yellow Pages.

   Affiliation.
Customer Attraction


   Coupons

   Sponsorship

   Discount

   Membership Cards

   Decoration
THANK YOU!




             3/26/2013

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Restaurant Business Plan Presentation

  • 2. Mission Statement  The mission will be to exceed the customers’ expectations in every sense by providing ambiance for every sensory perception. The atmosphere and food will please the customers hearing, taste, smell, touch and sight, and provide an exciting creative environment. The employees will be trained with exceptional customer service and will be empowered to make decisions based on the business philosophies. 3/26/2013
  • 3. OVERALL Strategy FINANCIAL How should we appear to our stakeholders? • Broaden revenue max • Improve operating efficiency • Improve enterprise financial health BUSINESS PROCESS CUSTOMER What business processes must we How should we appear to our excel at? customers? • Develop new products STRATEGY •Service excellence • Understand customer segments •Trusted business partner • Reduce cycle time • Provide rapid response • Cross sell the product line LEARNING & GROWTH How can we sustain our ability to change and improve? • Hire Key Technical talent • Implement cross training • Align personal goals
  • 4. BUSINESS EXCELLENCE MODEL People Management People Satisfaction Leadership Policy & Strategy process Customer Satisfaction Business Result Resources Impact of Society
  • 5. Management Positions POSITION IN THE NAME PHONE NO. AMOUNT OF SHARE MANAGEMENT MAHADI HASAN 01845-874535 20% DIRECTOR ARIFUL HASAN 01676-353082 10% GENERAL MANAGER FOOD AND BEVERAGES SHAMSUDDIN BAPPI 01675-144598 7% DIRECTOR HUMAN RESOURCE MIRAJ HOSSAN 01819-643232 8% DIRECTOR FINANCIAL SHAHADAT HOSSAIN 0168-2955631 7% CONTROLLER MD. SAEED HOSSAIN DIRECTOR OF SALES 0174-2965314 8% BHUIYAN AND MARKETING 3/26/2013
  • 6. SWOT analysis Strength Weakness Opportunity Threat
  • 7. Market Summary  The people of Dhanmondi are mostly aristocrat who are willing to pay enough for good food.  Dhanmondi is also considered as a great place to raise family and there is a sizable portion of population are school age children. The population is approximately 5,00,000.  People of Dhanmondi are mostly educated who like to spend more for quality product.  The per capita income of people in our country is increasing gradually which is an indicator of increasing spending power.  Dhanmondi is a leisure place with a lake which increase the potentiality of the restaurant. 3/26/2013
  • 8. 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. 3/26/2013
  • 9. 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 3/26/2013
  • 10. Competition  Direct completion will come from Abacus, Boomers, Xinxian, Korai Gost, Voot, Baburchi etc.  Though no competitors offer the fun and relaxing atmosphere that our organization plans to establish. 3/26/2013
  • 11. Goals & Objectives  Ensure customer satisfaction and build a repeat-customer base.  Improve our position in the local market and strengthen our brand.  It also allows us to interact with people on a daily basis.  A developed marketing program  Promoted through radio and newspaper advertising, posters, and the yellow pages.  Coupons will be issued for the family dining section to encourage immediate sales.  A person who is active in the community can promote the restaurant through his affiliation with many groups and organizations.  10% discount will be applied to seniors to attract that market. 3/26/2013
  • 12. Food & Beverages plan Cuisine Chinese Italian Sub continental Cosine based:  Starters  Appetizers  Deserts  Beverages Menu type:  Set menu  Ingredients menu
  • 13. Research & Development Around 5% of the gross profit in R&D sector. The R&D sector cost will be made in the following way-  Different ideas from different professionals.  Promoting new recipes.  Experienced Chefs.  Other possible sources. 3/26/2013
  • 14. Required manpower  Chefs (Permanent & Part-Time)  Waiters  Hosts  Bussing 3/26/2013
  • 15. Financial Plan 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. The projections set out in this plan, however, are based on a more conservative estimate. Sales Vs. Expense - 3 years 30000000 30250000 30500000 25000000 23000000 21500000 1ST YEAR 2ND YEAR 3RD YEAR Sales Cost 3/26/2013
  • 16. Financial Pro Forma In addition to the 1,20,00,000 of entrepreneurs investment(60%), Hungry 24/7 is seeking 80,00,000 BDT in long-term loans(40%) for providing 1,80,00,000 BDT in investment for renovations, furniture, kitchen equipment, liquor license, food & restaurant supplies, legal fees, working capital, marketing and personnel.
  • 17. Economy Slow Economic Recovery. We anticipate a slow-growth economy, recovering from an economic recession. Business Growth Annual Growth Rate Percentage: We anticipate modest growth over the coming years. The financials account for the following growth projections: Year 2: 6% Year 4: 4% Year 3: 5% Year 5: 4%
  • 18. Weekly Sales Variance  Friday will typically be our best sales for the week. The sales volume for all other days is represented as a percentage relative to Saturday.  Therefore our weekly sales will vary as follows: Monday: 55%, Tuesday: 60%, Wednesday: 75%, Thursday: 95%, Friday: 100%, Saturday: 90%
  • 19. Six-Month Start-Up Stage As a new restaurant entry to the Midtown market, the ramp- up in customer draw is expected to extend over 6 months. This is reflected in a higher than average monthly sales variance shown as follows (Worst-case / Expected-case):  Month 1: 32% / 51% Month 4: 64% / 75%  Month 2: 41% / 58% Month 5: 80% / 90%  Month 3: 52% / 66% Month 6: 90% / 92%
  • 20. Pricing & Cost Control  Competitive Pricing Model. Revenue calculations are based upon competitive price comparisons and established menu values in the current marketplace. The following are baseline assumptions on Average Check Totals, and Average Seat Turns:  Daily average for lunch spending is 300 BDT per person, dinner at 400 BDT per person.  With a focus on Cost Control, we anticipate 6 months to fine tune the restaurant operations and manage our costs within the defined tolerance range between 18-31%.
  • 21. Resource Requirements  Management: Whole management bodies are responsible for overall management, operations and training.  Restaurant Supervisor: To be hired responsible for service staff (waiters, hosts, etc.), scheduling of front-end operations and inventory, and training in conjunction with management.  Kitchen Supervisor: To be hired responsible for kitchen staff, scheduling of kitchen operations, kitchen inventory and training in conjunction with management. 3/26/2013
  • 22. Market Promotion  Online Advertising.  Radio & Newspaper Advertise.  Posters.  Yellow Pages.  Affiliation.
  • 23. Customer Attraction  Coupons  Sponsorship  Discount  Membership Cards  Decoration
  • 24. THANK YOU! 3/26/2013