ppt on emarald

7/31/2019 Ppt on Emarald

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By-

Prannoy Paul

Ketan Kashyap

Bishwajeet JhaSusheela Meena

Nishant Kumar


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Emarald

Enjoy your own taste

Address : Sector 30 Gurgaon NH 8(Delhi NCR)Pin code : 122001

Telephone No: 0124 225656/57/58/59

Email ID :[email protected]

Website Add:[email protected]

Amount of finance :40 Lacs
mailto:[email protected]://[email protected]/http://[email protected]/mailto:[email protected]


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ENTREPRENEURSPrannoy Paul

Ketan Kashyap

Susheela Meena

Nishant Kumar

Bishwajeet Jha


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EXECUTIVE SUMMARYWe are planning to start this business because this is

one of the booming businesses of todays era.

We have selected the name as Emerald because wewant our restaurant to be one of the preciousrestaurants in the city just like a precious gem stone.

We are planning to open it in Gurgaon becauseGurgaon has developed as an IT hub and is growingvery fast.


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Continue Gurgaon also gives us the required target market

which will help us to achieve the projected sales.

This venture is proposed to start this year by fivemembers with a initial capital of 40 lacs.

This business plan consists of introductory page,environmental and description of the venture andvarious other plans like finance, operation etc. wefocus to deliver hygienic food keeping in mindcustomer taste and preferences.


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Environment and Industry analysis

List of Competitors

Real Punjabi

Punjabi Tadka

Samraat

Mc Donalds

Pizza Huts

Sagar Ratna etc


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Technology

Touch screen POS

Stock and time clock management

Green technology


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Description of EMARALD EMARALD is a new medium-sized restaurant located

in Gurgoan, Delhi NCR region.

EMARALDs emphasis will be on organic and creativeethnic food. An emphasis on organic ingredients isbased on EMARALDs dedication to sustainabledevelopment


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Background Of Entrepreneurs

All the 5 business partners are PGDM graduates andqualified in various fields

Services

EMARALD offers a trendy, fun place to have great foodin a social environment. Chef Sanjeev Kapoor has alarge ethnic ingredients and recipes.

EMARALD offers a trendy, fun place to have great foodin a social environment. Chef Sanjeev Kapoor has alarge ethnic ingredients and recipes.


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Customers

EMARALD believes that the market can be segmentedinto four distinct groups that it aims to target.

(i) the lonely rich

(ii) young happy customers

(iii) rich hippies who naturally desire

(iv) dieting women.


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Mission

EMARALD is a great place to eat, combining anintriguing atmosphere with execellent, interestingfood that is also very good for the people who eatthere. We want fair profit for the owners and a

rewarding place to work for the employees.

Nature of Ownership

The restaurant will start out as partnership and thefounders are Prannoy Paul, Ketan Kashyap, BiswajeetJha, Susheela meena and Nishant.


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Operational Plan The operational plan for a restaurant deals with start-

up issues, basic operations, short-term and long-termstrategy and maintaining financial sustainability.Restaurants are a tough business, but careful planningand prudent execution can lead to success.

Start-up Basics

Strategy


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Raw Material

Inventory and Warehousing

Equipments

Employee Training & Education

Systems & Controls

Food Production

Delivery & Catering


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Marketing Plan and Sales Strategy Market Penetration

Marketing Strategy :

a) Print media -- local newspapers, magazines andstudent publications

b) Broadcast media -- local programming and specialinterest shows Hotel guides, concierge relations,

Chamber of Commerce brochuresc) Direct mail -- subscriber lists, offices for delivery

d) Misc. -- yellow pages, charity events


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The marketing effort will be split into 3 phases:

I. Opening --An advanced notice (press packet) sentout by the PR firm to all media and printedannouncement ads in key places. Budget - $10,000

II. Ongoing -- A flexible campaign (using the above

media), assessed regularly for effectiveness. Budget -$10,000

III. Point of sale -- A well-trained staff can increase theaverage check as well as enhancing the customer'soverall experience. Word-of-mouth referral is veryimportant in building a customer base.


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Marketing Strategy

1. Institutional marketing- Promote the life style andentertainment value through PR and Blogging.

2. Program Marketing-Product and RetentionStrategy


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Organizational Plan

The organizational chart is shown that describesorganizational structure our restaurant.


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Assessment of Risk Risk assessment is a fundamental part of an

organisation's health and safety managementsystem.The requirement for employers to carry outsuitable and sufficient risk assessments exists underthe Management of Health and Safety at WorkRegulations 1999.


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Other health and safety legislation also has animplied or direct reference to risk assessment:

We provided and maintain plant and systems of work,so far as is reasonably practicable, so they are safe and

without risks to health


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Risks in the catering industry

A. slips and trips

B. manual handling

C. exposure to steam and chemicalsD. being struck by moving or falling objects

E. dermatitis.


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Financial PlanWe expect Rs 300000 of our own capital, and to

borrow Rs 1000000 guaranteed by the bank as a 10 yearloan. This provides the bulk of the start-up financing

required.


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Projected Profit and loss

2012 2013 2014

Sales 387560 565000 730000

tot cost of sales 51592 79250 102250

gross margin 315969 485750 627750

expense 353500 448690 546047

profit (47532) 20670 55090


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CASH FlOW :

2012 2013 2014

cash received 360567 565000 730000

cash spending 404797 548357 680831

net cash flow (44230) 16643 49169


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