CHINTU FAMILY RESTAURANT

Presented By Jhanak shah 25 Amol Patil 18

BUSINESS PLAN
Our restaurant is representing the mix of Indian & Nepalese culture. We will find the delicious & mouth watering food of every province of India & Nepals wade variety of fast food. Where the friends can hangout & families can enjoy at low cost. the idea of a theme restaurant is proposed by both us. We have partnership of 50%-50% in this business. & we are looking far a restaurant space of approximately 1500 sq.ft.at Vashi near the railway station. On the haware InfoTech park building . The start-up costs come to 70lacs which is mostly expensed equipment, furniture , reconstruction , rent, start-up labor, licenses, operating cash, & legal & consulting cost associated with opening the restaurant.

INTRODUCTION

We plan to open a restaurant chain starting with one branch offering a range of foods and beverages, targeting specially the youths and young couples with keeping familycustomers also in mind. The operation will be carried out at M.G. Road, Vashi and we are having our restaurant there only.

MISSION OF THE VENTURE

Our restaurant is a great place to eat, combining an intriguing atmosphere with excellent, interesting food. The mission is not only to have great tasting food, but have efficient and friendly service because customer satisfaction is paramount. We want to be the restaurant choice for all families and singles, young and old, male or female. Employee welfare will be equally important to our success. Everyone will be treated fairly and with the utmost respect. We want our employees to feel a part of the success of our restaurant Lounge and Restaurant. Happy employees make happy

We will combine menu variety, atmosphere, ambiance, special theme nights and a friendly staff to create a sense of 'place' in order to reach our goal of overall value in the dining/entertainment experience. We want fair profits from our business, and a rewarding place to work for the employees. To be a place of choice for dining for every Indian & Nepalese. To be instrumental in spreading the love for our culture in our community and to encourage an active and healthy lifestyle. To a place where people can come & enjoy cultural food & environment.

PRODUCT & SERVICES

The business will focus on establishing a cultural theme restaurant where people can enjoy their favorites dishes & cultural music & shows on the large screen TV, or just talk about it with friends while enjoying our testy food and drinks. This give us flexibility in accommodating both small and large parties . Booths for four to six people will be placed along the walls & ample space would be reserved for receiving, storage, food preparation, cooking, dishwashing, production aisles, trash storage purpose, as well as designated areas for employee facilities & an area for a small office where the staff can perform daily

MENU
The menu of our restaurant has been designed to cater for people of all ages at all hours of the day. menu is divided into two main groups: Indian & Nepalese culture foods. fast food items.

Indian menu Indian bread Rice dishes Vegetarian Non-vegetarian Indian sweet Indian ice cream Indian tea Indian drinks Indian spices

Nepalese menu Dal-bhat-tarkari Chatanmari Chhoyla Gundruk-ko Jhol Momo-cha Samay Baji Sekuwa Sukuti Tama- ko-Jhol Tawkhaa Aloo Tama

EMPLOYEES
The labor component of the project will be handled through advertising in a nationwide newspaper of good standard. The management well be looking for a combination of individuals with past experience, excellent manners, a satisfactory level of language capability & enthusiasm. Since the management will be offering above average wages we are expect to attract the crme of the workforce and hope for low employee

MALVIKA PRAJAPATI MARKETING EXPERIENCE CO-ORDINATOR IN MARKETING DEPARTMENT IN CAF COFEE DAY FROM JUNE 2009 TO AUGUST 2010 BALVINDER KAUR FINANCE EXPERIENCE EXECUTIVE MANAGER OF FINANCE DEPARTMENT IN VODAFONE ESSAR FROM JULY 2008-JUNE2009 TAUHEED AHMAD PRODUCTION AND OPERATIONS MANAGEMENT EXPERIENCE: POSITION: PROCESS EXECUTIVE AT McDonald FROM MAY, 28th2007 to 30thJune, 2008.

OBJECTIVES OF TRAINING:
Increased productivity. Reduced employee turnover. Increased efficiency resulting in financial gains. Less requirement for supervision. Employees frequently develop a greater sense of self-worth, dignity and well-being as they become more valuable to the firm and to society.

TRAINING PROCESS
Newly Recruited Employees will be put under compatibility based training for 15 days. After completion of CBT, they would need to under process training relating to their expertise. Trained employees will be put under observation for 1 month before being launched into actual process.

THE MARKET
The target market for our restaurant is all culture loving people, belonging to the upper & middle class & higher income classes. The target age group is between 16 & 40 years. It is located in an area that attracts most of their evenings out. Our customer base will come from the following segments. People belonging to higher income groups from all over the city Students (16 to 24 years) Tourists Offices in the vicinity

The concept & product image of our restaurant will attract 3 different customer profiles. Those who love local food. Those who want to do more than just eat out. The curious and the young at heart. (because we are also offering fast food for young group)

MARKETING OBJECTIVE & GOALS

Our marketing strategy, based upon our analysis of the strengths, weaknesses, opportunities and threats for our restaurant is designed to meet the following objectives. Offer an innovative product in a familiar style at a competitive price. To be the most exciting hangout for culture loving people Focus on operational excellence. To be the customers first choice when it comes to spending an evening out.

COMPETITION & COMPETITIVE STRATEGY

These & other themed restaurants are the ones we will view as our competitors. e.g. Navaratan hotel, Devyajoti, sandeep restaurant , Shiva shagar etc.

There are over 10 restaurants in vashi city. Although this presents an obvious challenge in term of market shares. It also indicates the presences of a large, strong potential. The newest competitors have made their successful entry based on an innovative concept or novelty. Capitalizing on an increasingly popular global trend of theme restaurants. Our restaurant will offer an innovative product in a familiar at competitive prices.

There are three major ways in which we create a competitive advantage. Innovative concept making us the only one of its kind restaurant in vashi. Quality product at lower prices. Other activities to engage the customer by allowing customers an experience that entails much more than food.

MARKETING PLAN
Entry into the market is not a big problem as the store has high visibility with heavy foot traffic all day long . The local residents , students and employees of companies always support new restaurant in addition Rs 100000 has been budgeted for pre opening advertising and public relation campaign

BUDGET FOR ADVERTISEMENT AND PROMOTION PLAN The budget sanctioned for the advertisement and promotion plan is Rs. 5,50,000 The budget and planning for print media is as follows: Newspaper: we will publish the add once in a week till one year @ 2000 per edition. So the budget for it is Rs 1,04,000. Pamphlets: 40,000 copies will be issued and the budget for this is Rs. 10000 @ .25

Magazines : the budget for this is Rs. 60,000.@Rs. 5000 per edition Glow shine board : there will be two board of Rs.10,000 each at haware InfoTech Park, and near central city Mall. The rent paid for this will be Rs. 10,000 per month. So the total budget is Rs. 2,60,000 for board. Besides there will be ten simple banner of Rs. 3000each and 10 simple board of 5000 Rs. Each For the promotion the gifts will be given from rest of the amount on high

OPERATIONAL PLAN
Restaurant equipment the restaurant equipment includes: Kitchen equipment Interior decor & multimedia. Other equipment like generator,

1. 2. 3.

Hours or operations

The restaurant would be open 7 days a week . Meal periods lunch: 12:00 pm 4:00 pm Dinner : 6:00 pm -12:00am

LAYOUT
It is divided into two main sections: 1. Dining floor- it would house the dining hall where meal would be serve during launch & dinner time. A kitchen would be located adjacent to the dining hall on the ground floor to prevent any hassle and short the service time. The dining area which is the ground floor of the restaurant however is specifically reversed for most of the dishes in the main course while snacks could be had at other place. 2. Television room- this is the floor where screening of cultural shows would take place. During the weekends this floor is expected to witness a lot of visitors because of fast food will be served at this floor so, the student & office worker are likely to visit this floor on weekends as they are free on weekends. Students are more fast food

FINANCIAL INFORMATION

The funds of our restaurant. Have been raised in the following manner's Rs 20,00,000 which comprises of two Rs 10,00,000 which have been contributed by each of the two partners as the total finance raised is Rs 70lacs. Remaining Rs 50 laces has been raised through the venture capital.

CASH FLOW