vanakam unavakam bbusiness plan for submitted by aarthi sree mathew emmanuvel venkatesh andrew...
TRANSCRIPT
MISSIONTo provide only the traditional food with the ease of village smell i.e., concentrating on the old tradition of “food as medicine”
VISIONTo provide quality food all over India and start a catering school and teach them only traditional village food which is being forgotten by people with time.
VALUES For diabetics DSTDiet, Sugar free, Taste For regular customers 3 T’STraditional, Taste, Trend
MARKET ANALYSIS Nowadays people are more
conscious and aware about their food practices.
Specially mothers are more concern on giving their child healthy food and hence we provide food to their taste and preference.
Diabetics patients are struggling to reduce their sugar levels by strict diets.
SWOT ANALYSISSTRENGTH:•UNIQUENESS.•ATTRACTIVE TRADITIONAL FOOD PREPARATION.•ECO-FRIENDLY.•LOCATION.•INFRASTRUCTURE.
WEAKNESS:•DIFFICULT TO ATTRACT MODERN PEOPLE.•LACK OF EXPERIENCE.•CHANGING MIND’S OF PEOPLE.
OPPORTUNITIES:•NO DIRECT COMPETITORS.•PEOPLE’S PREFERENCE TOWARDS HEALTH.
THREATS:•LACK OF AWARENESS ON OUR FOOD PREPARATION METHOD.•CUSTOMER AS COMPETITOR.
MENU SOUPThuthuvalaiThulasiPuthinaValaraiPirandaiMurungai illaiMix vegetableMushroomManathakali
IDLYOats
Carrot
Vegetable
Indian idly
Mushroom
Sambar idly
Hibiscus
Rose
Kunguma poo•DOSAIOatsRavaMavuKothumaikepa
•DRINKSUlunthan kanchiParuthi paalKapakalikampankool
CONTINUE….. ADAIMurungaiVenthaiya keeraiMix keeraiKalyana murungaiAgathi keeraiCarrotOnion
PANIYARAMRava MushroomRice flourCauliflower
RICEOnly RED RICE
OPERATIONAL PLAN
Separate package will be provided to each kind of deficiencies like nutrition, diabetics, ulcer, brain etc.,
STRATEGY Strong traditional food cooking team. Scheduling with various types of traditional
food with minimum cost. Working Hours : 6 a.m. to 10 p.m. Provide quality, healthy and tasty food
to the customers. Will provide good hospitality to the
customers. Feedback will be got from the customers
and changes will be made immediately. Free door delivery will be made within 45
min.
JOB SPECIFICATION
A. Experience in the field of traditional food cooking.
B. Best Knowledge on customer satisfaction and relation with them.
RECRUITMENT AND SELECTION PROCESS
A. Selecting through references.B. Behavioral and patience towards
customers
RENUMERATIONAttractive packages for the chef and
employees.Pay hike of 10% at the end of each year. ORGANIZATIONAL CHART
CEO
FINANCIAL MANAGER
CHEF COOKING
ASSISTANTS
SUPERVISOR
SERVERS & CLEANERS
MARKETING
MANAGERCHEF 2 SALES
MAN
MARKETING 7’PS OF VANAKAM UNAVAKAMProduct: There are mainly 3 packages Healthy & sugar free traditional food (for diabetics.) Tasty traditional food. Cholesterol free food.
Price: Reasonable prices for each food items.Promotion: Point cards will be given to the customers. Sending greeting on special occasions. Conducting food competitions in schools & colleges. Conducting tv shows. Issuing pamphlets. Free home delivery. Online ordering (www.vanakamunavagam .com).
PLACE: Restaurant is located within three kilometer radius
from the center of the city. It is surrounded by colleges, companies & hospitals. Easily reachable for the target group.
PHYSICAL EVIDENCE: The atmosphere inside the restaurants will give
ambience of villages. Uniform will be given to the employees.
PEOPLE:The politeness maintained by the employees towards
different kind of customers.
PROCESS: The process adopted here is to
provide people healthy foods by cooking traditionally with herbs and nourishing vegetables and fruits.
STP
SEGMENTINGGeographic: In and around Trichy. Creating Branch offices after
achieving 100 % capacity. Demographic: For all age groups
TARGETING
POSITIONING Concentrating people who are more health
conscious and giving them a healthy life.
PEOPLE
ChildrenYouth
(college students)
Diabetics patients
FINANCIAL STATEMENTLand and building:-Advance 180000Rent (25×1200 sq) 30000fixed assets:Kitchen items 150000furniture & Interiors:-Tables 6×12000 72000Interiors 75000others 20000water purifier 22000generator 50000Miscellaneous assets:vechicles
15000x2 30000
UTILITIES
Electricity , water 12000x12 144000
RAW MATERIALS
Grocery 150000x12 1800000
Vegetables
Fruits
Packing materials 1440000MANPOWER REQUIREMENTS/FACTORY PER MONTH
Chef 1x15000 15000x12 180000
helpers 4x5000 20000x12 240000
OTHER WORKERS
Service boys 3000x4 12000x12 144000
Delivery boys 3000x2 6000x12 72000
Preliminary expenses
Establishment and adm legal
50000
Selling expenses 10000x12 120000
Adm expenses 5000x12 60000
Total cost project 4900000
WORKING CAPITAL
Current assets
Raw materials 3240000
Raw material(wip)
3240000
Cash in hand 100000
Cash in bank 100000
Work in capital required for one year
6680000
Per day 18300
Per month 549041
Sources of application fundsBanks(60% of capital long term loan) 2940000individual capital
327000x6 1960000
4900000
Per year Interest on loan 310000
Per month 25860
Sales
25chairx8times per day x avg of one chair 70
X per month x 30
Sales (yearly) 420000 x 12 5040000
Break even point
particulars
Sales Realization
420000 x 12 5040000
(-) variable cost
Raw material &packing
utilities 3384000
Contribution 1656000
Contribution per unit
1656000/72000
23
Fixed costs
Factory wages and salaries
Preliminary expenses
806000
Selling expenses
Breck even point
34 (per chair)
Particulars Level of Activity
50% 75% 100%
Sales 2520000 3780000 5040000
(-)cost of product
Raw materialsUtilities
1692000 2538000 3384000
Factory wages & salaries
210000 315000 420000
Other workers 108000 162000 216000
Cost of sales: 50% 75% 100%
Selling expenses 60000 90000 120000
Admin expenses 60000 60000 60000
PBIT 390000 615000 840000
(-) Inter on long term loan
294000 294000 294000
PBT 96000 321000 546000
(-) Tax (30%) 28800 96300 163800
PBT 67200 224700 382200
(-) Term loan repayment
- 150000 200000
67200 74700 182200
CORPORATE SOCIAL RESPONSIBILTY Helping differently abled persons. Education for students who are
affected by HIV Conducting blood donation camps. Reduction of DIABETICS
FUTURE PLANS Extending our operations all over
Tamilnadu as we reach the 100 % capacity
Opening a catering school teaching traditional food alone.