TRIPTIRESTAURANT

THE INNER SATISFACTION

  By:

ANOOP VERMAHIMANSHU YADAVAJEET KR. VERMA

KAMAL KEERTYAYAN  

DESCRIPTION OF OUR RESTAURANT

A plan to open a restaurant where we provide fast foods, snakes, continental and south Indian dishes and traditional food facilities for daily comer. And we also provide Tiffin facility and home delivery in nearby areas of our restaurant

TARGET MARKET AND CUSTOMER We focus on middle class consumer. We will mainly focus

on family persons, students, youngsters, and daily comers. We will provide tasty food fast service in optimum cost.

And try to provide continued customer satisfaction by maintaining value driven and positive work attitude employees and become leading facilitator in restaurant market.

Now a day’s food sector is very vast and growing sector and it will have great opportunities for high growth.

GROWTH TRENDS IN THIS BUSINESS After establishing as leading food facilitator we will try to

go for e-commerce. To motivate our worker we provide incentives, wage

increment and to make our worker perfect in their fields we provide them proper and regular training because taste and preferences are dynamic in nature.

A survey system is also taken in action to know satisfaction and further requirements of consumers.

We try to provide world class facility to retain our customer for future.

PRICING POWER

In order to capture market we initially provide facility at economy prices and to compete with our competitor we provide discount to our customer and provide additional services while customer celebrating their joy.

Free home delivery for regular customer of office of the local area.

The vision and the people To create a profitable restaurant with an exciting

atmosphere with quality food. We provide good services where people really want to come.

To provide a safe healthy and rewarding work place for our employees

WORK EXPERIENCES RELATED TO MY INTENDED BUSINESS

Human resource is referring to ANOOP VERMA who has a work experience of two years with recruitment team.

Finance control is referring to HIMANSHU YADAV who has a work experience of three years at private bank.

Marketing is referring to AJEET Kr. VERMA who has a work experience of three years at ORO PHARMA.

Operation is referring to KAMAL who has a work experience of two years at KALYANI restaurant.

Description of educational qualification

Finance manager—Himanshu Yadav completed MBA(finance) from IMS(LU).

Marketing manager-- Ajeet Kr. Verma completed MBA(marketing) from IMS(LU).

Human resource– Anoop Verma completed MBA(HR) from IMS(LU).

Operation manager– Kamal keertyayan completed MBA(MS) from IMS(LU).

Communications Communications: We need two landline telephone and one mobile phone.

Computers: We need two computers for our daily and financial

working.

Internet:  Initially we don’t need any internet connection.

Organization We think to open a joint business with four people who

have a work experience from different areas. Every people will share their ideas to run our business

profitably.

LICENSESWe require some licenses which are as follows:

Food license Approval from state government. NOC from fire department. Playing music license. Municipal council. Environmental license.

INSURANCE

I plan to use the services of K.G. Yadav, my insurance agent. My insurance policies and limits of coverage are as follows:

Threat of fire Threat of theft Any sudden accident

Premises We select Krishna nagar Kanpur road Lucknow.Space requirement 60x40=2400 sq feet.

Kitchen area= 300 sq feet. Space for customer(AC)=700 sq feet. Space for customer(open)=1000 sq feet. Office area= 200 sq feet. Reception area= 200 sq feet.

Future requirement

Other branches because we make a cash In hand of Rs. 15,83,250 at the end of third year.

We conduct a demographic survey on different attributes like age ,income, education, family size, generation etc.

Financing strategy Bank loan Rs.5,00,000 @ 12% in first year and

Rs.5,00,000 @ 12% and bank loan of first year is paid back.

Capital = Rs.20,00,000 Investment = Rs.3,00,000 in first year and Rs.5,00,000 in

second year and Rs.3,00,000 in third year.

Accounting and cash flowfor first year

For second year

For third year

profit and loss account

BEP GRAPH

Marketing plan We plan to focus all initial marketing efforts on

establishing a beachhead at one large facility provider. We will provide special offer for daily comers like food

card as per monthly charges & gift card on family packages(minimum 4 people).

We will provide several type of facilities like Tiffin facility for students & office employees and discount at family package, free food for kids.

Advertising and promotion plan We will have Rs.60,000 in first year of which we invest for

advertisement in news paper, local cable network, holding and sticker advertising and posters and pumplets and banners.

We provide Tiffin facility and discount to promote the restaurant in between target market.

We provide watermark paper at one side at discount rates to photocopier nearby restaurant area.

We provide our facility at small fairs like dakshin mahotshav.

GROWTH PROGRAMME

We Try to go for e-commerce. Give incentives, increase in salary and wages that motivate

our employees. To compete with current scenario we provide proper

training to our workers. Reduces bank loan after five year and convert cash in hand

to investment. Further increment in menu for retain our present customer

and attract new customer.

A survey technique is conducted to know customers

satisfaction. Set a sales target or goal that we have to sell that much in

future. Try to improve our quality and price and the USP of our

product or service. Our goal is not to sell our customer but rather to influence

them.

PROBLEMS Reduction in sale. Decrease in quality, quantity or customer satisfaction. Increase in competitor or some innovation or create a new

USP by the competitor.

SOLUTION We try to know cause of reduction in sale. If sales reduces, we increase investment in promotion and

advertisement. If quantity or quality reduces, we hire experienced trainer

and provide better training to our employees. We check our raw material if there is any problem we

change our supplier.

If competitor increases we try to increase our quality and add some new dishes in our menu.

We increase our facilities for customer and focus on customer relation.

Providing world class services that are always improving.

Last but not the least think global, start local

THANK YOU