b Plan Sanket

7/31/2019 b Plan Sanket

1/17

SANKET GANDHI(094250)

MBA FB&E

B-PLAN

FOODIE RESTAURANT

SANKET GANDHI094250(MBA-FB&E)

MENTORPROF. M. MALLIKARJUN


2/17

BRIEF OVERVIEW Name of the restaurant: Foodie

Legal form of business: Sole proprietorship

Location:Ambawadi Area in Ahmedabad.

Mission A place where people come to relax, have agood time, and enjoy a great meal. From the momentour customers walk in the door, they are greeted by awarm atmosphere, subtle music, and friendly andcourteous staff.

Vision: To remain the leading healthy and nutritiousfood restaurant in Ahmedabad, by delivering totalcustomer satisfaction through quality, service,cleanliness and value.


3/17


4/17

Where is my market?

The restaurant would be limited within Ahmedabadcity.

Target Customers:Category A: Frequent visitors of the restaurants and

would be the most loyal clients. Moreover, therespending/visit is quite substantial. Efforts would bemade to identify them and maintain strongrelationship

Category B: Visit the restaurant fairly well and either

visit in bigger groups or spend substantially [visited 6to7 times].Category C: Visit least frequently; the new customerswith very low bill size/bill value


5/17

UNIQUENESS

Satisfying customers craving for a tasty andfast meal while meeting rising expectations forhealthy alternatives.

Competitive price-Skimming Price Strategy

Catering to the special needs of students

Location.


6/17

Who are our competitors?

Competitive Analysis on following

parameters Swati Freezeland Saladeatery 9 AppleEstablishment

Is Parking available? Y N Y YIs take-out available? Y Y Y Y

Service

Were the servers knowledgeable about

the menu?Y Y Y Y

Was the service professional and

appropriate? Y N Y YRate the overall service experience (1-5.

5=best) 4 4 3 3

Food

Rate the appearance of the food (1-5,

5=most pleasing)3 4 3 3

Rate the taste of the food (1-5, 5=best

tasting) 5 4 2 3Rate the overall quality of the food (1-5,

5=highest quality) 5 4 4 3


7/17

What is our sales strategy?

The slogan for our restaurant is Healthy aplace to acquire a healthy life at a livableprice.

Punch cards for a meal on the house after acustomers has purchased nine meals.

There will also be a half priced meal ifcustomer brings a friend.

Giving ads in leading news papers. Word of mouth publicity.


8/17

How much money is neededto operate my firm?

COST OF THE PROJECT AMOUNT

Rent (90000*12) 1080000

Equipments (kitchen utensils) 550000

Interior + Installation 550000

Electricity cost 300000

Movable Fixed Assets 175000

Pre-operative Expenses 35000

Misc. Expenses 160000

Cash (Provision for Contingency) 150000

Total 3000000


9/17

How will the restaurantoperate?

Full service restaurant: We will provide take out as well asdine in service.

Systems and Controls: Service BLUE PRINTING would be

resorted to minimize the service failures to the greatest possibleextent. Standardization would be adopted wherever possible-whether portion sizes or deliver time so as to ensure tight control.

Food Procurement: The Wet Grocery would be procured fromthe local market on daily basis. The Dry Grocery, the durablegoods would be bought on monthly basis while the less durablegoods such as cereals, pulses, pastas etc would be purchased onfortnightly basis.


10/17

Continue..

Food Production: Most food will be prepared on the premises.The kitchen will be designed for high standards of sanitaryefficiency and cleaned daily. Food will be made mostly to orderand stored in refrigerators. For smooth functioning sufficient

staff would be deployed at the kitchen to handle the flow ofcustomers.

Delivery & Catering: The staff would be well trained to followthe service protocols of fine dining restaurants. The food

presentation and garnishing would be specially paid attention toas this affects the appetite. Also, the restaurant would serve in thefine quality crockery to enhance the luxury of having food.


11/17

What management controlsare needed?

Coordination among staff members

Expenses within the budget

Proper Resource planning Effective order handling

Retaining the talent

Quality control / measurement


12/17

SWOT ANALYSISSTRENGTHS

Location: The restaurant would be between Law Garden Areaand Ambawadi including medium and big commercial centers.The Central mall, Polytechnic, Parimal garden and various other

entertainment places are in these ranges.

Focus on menu (Trendy selection): The menu will beselected after the market analysis and recommendation of ourchef. Again we keep the option of flexibility in altering the menuitems as well as menu prices.

Low prices: The prices we have set are as per the market choiceand recommendation of well experienced chef. This decision istaken very carefully.


13/17

WEAKNESS

Less Experience: I do not have much exposure in this segment.But one of my friend Mr. Aakash has some years of experience in

this industry. So the tactics of this industry are still hidden fromus but the advantage is that he has done hotel management.

Dependence on chef:As I do not have any experience atproduction-side they may face difficulties in the starting months.

Staff: The tendency of the worker in this industry is to keep onchanging the job. Even at the time of doing the full time job thesepeople may join any contractual labor job and may remain absentfor several days.

Continue..


14/17

OPPORTUNITIES

First mover advantage: This will be the first of this kind ofrestaurant in this area. There are many small sandwich cornersin the area but there isnt any structured restaurant.

THREATS

Competitors may arise.

Loyalty: The target market is major constructed by the busy

customers. They may be loyal to one food centre. The element ofloyalty is the biggest question as the nature and need of

customers / consumers are concerned

Continue..


15/17

Maximum return

Brand Building

Geographical spread

At present

EXPANSION/EXITSTRATEGY

Foodie

Opening of new restaurants

Franchising

Selling business at the right time


16/17


17/17

THANK YOU

b Plan Sanket

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