Business Plan on Restaurent Business

8/18/2019 Business Plan on Restaurent Business

1/86

Term Paper

On

Business Plan

In

Restaurant Business

www.AssignmentPoint.com


2/86

1. Business Plan

What is Business Plan

A business plan is a formal statement of a set of business goals, the reasonswhy they are believed attainable, and the plan for reaching those goals. It

may also contain background information about the organization or team

attempting to reach those goals.

he business goals being attempted may be for!pro"t or non!pro"t. #or!pro"t

business plans typically focus on "nancial goals. $on!pro"t and government

agency business plans tend to focus on service goals, although non!pro"ts

may also focus on ma%imizing pro"t. Business plans may also target changes

in perception and branding by the customer, client, ta%!payer, or larger

community. A business plan having changes in perception and branding as

its primary goals is called a marketing plan.

&perational plans describe the goals of an internal organization, working

group or department. Pro'ect plans, sometimes known as pro'ect

frameworks, describe the goals of a particular pro'ect. hey may also

address the pro'ect(s place within the organization(s larger strategic goals

Business plans may be internally or e%ternally focused.



3/86

• Externally

)%ternally focused plans target goals that are important to e%ternal

stakeholders, particularly "nancial stakeholders. hey typically have detailed

information about the organization or team attempting to reach the goals.

*ith for!pro"t entities, e%ternal stakeholders include investors and

customers. )%ternal stake!holders of non!pro"ts include donors and the

clients of the non!pro"t(s services. #or government agencies, e%ternal

stakeholders include ta%!payers, higher!level government agencies, andinternational lending bodies such as the I+#, the *orld Bank, various

economic agencies of the $, and development banks.

Internally

Internally focused business plans target intermediate goals re-uired to reach

the e%ternal goals. hey may cover the development of a new product, a

new service, a new I system, a restructuring of "nance, the refurbishing of a

factory or a restructuring of the organization. An internal business is often

developed in con'unction with a balanced scorecard or a list of critical

success factors. his allows success of the plan to be measured using non!

"nancial measures. Business plans that identify and target internal goals, but

provide only general guidance on how they will be met are called strategic

plans.



4/86

How Business Plans are Used

Venture Capital

Business plan contests ! provides a way for venture capitals to "nd promising

pro'ects

enture capital assessment of business plans ! focus on -ualitative factors

such as team.

Puli! O"erin#s

In a public o/ering, potential investors can evaluate perspectives of issuing

company.

Within Corporations

0. #undraising1. otal 2uality +anagement3. +anagement by &b'ective4. 5trategic Planning

6. )ducation



5/86

O$e!ti%e o& Business Plan

0. o continue our strategy of controlled growth and through improved

management to continue to increase our net margin

1. o increase client satisfaction, through improved reporting,

accuracy, timeliness and estimates of cost and value, together with

a better understanding of our 7lient8s needs

3. *hilst maintaining our commitment to core water industry

customers, continue to diversify into targeted markets in )nergy,Rail 9 5cotland

4. o learn how to formulate an e/ective Business Plan.

6. o continue our strategy of controlled growth and through improved

management to continue increasing our net margin

:. &perating the "rm e;ciently.

. Arranging strategic alliances.

0?. &btaining large contracts.

00. esting the viability of our plans.

01. Attracting key employees.



6/86

03. Business plan can uncover omissions and@or weaknesses in our

planning process.

04. o organize our thoughts and ambitions for our business

venture.

06. It can be used as a selling tool in dealing with important

relationships including our lenders, investors and banks.

0:. 7ompleting mergers and ac-uisitions.

0


7/86

here may be some limitations behind this report. hese are D

0. here was lack of information which we searched.

1. he +anagers of other restaurants did not share enough information

with us.

3. 5ome time the managers provide wrong information.

4. People sometime seem very unfriendly while asking -uestionnaires.

6. *e are failed to survey outside of haka city.

:. he market survey is not su;cient to 'ustify the total market condition

of haka city.


8/86

Ownership- It is a partnership business "rm consisting of two dynamic

partners, who are willing to share the capital, pro"ts, and

losses of the business e-ually.

,ame o& the Partners-



9/86

0. +d. awhed Been +osleh

1. +d. +ahadi Easan

Vision-

&ur vision is to capture the restaurant business in Bangladesh 9 become the

highest ranking restaurant.

(ission-

o sell delicious and remarkable food and drinks. he food and drink we

will sell, meets the highest standards of -uality, freshness and

seasonality. o have every customer who comes through our doors leave impressed

by F,ew / Tasty0 and e%cited to come back again.

o create and maintain a restaurant that is comprehensive ande%ceptional in its attention to every detail of operation.

o provide all who work with us a friendly, cooperative and rewarding

environment which encourages long! term, satisfying, growth

employment. o keep our concept fresh, e%citing and on the cutting edge of the

hospitality and entertainment industry.



10/86

o use our restaurant to improve the -uality of life in the hanmondi

region.

oal-

&ur goal is to sell =????!0????? tk 9 to capture 1??!3?? customers daily. o make a good impression of our restaurant, we will hire e%perienced

employees. A well known 9 e%perienced 6 !0? yearsC chef will be hired to meet the

highest -uality of foods. o keep a good relation with the customers, we will provide better

services.

+es!ription o& Premises / a!ilities

&ur Restaurant will be located in hanmondi

*e are buying 3??? s-ft area for our ,ew / Tasty Restaurant. 0 basementis for Parking Got which can hold appro%imately 06? cars. &ur restaurant isconsisting of 1 Hoors 9 can hold almost 3?? people.

Basement

he basement is mainly for car parking. here will be a room facility

including bath roomC for the security guards the basement will be allocated

almost 16?? s-ft. his area can hold almost 06? cars. he generator will be

place in basement which will not

annoy the customers with sounds

9 smells. here will be also a lift

access to the basement so that,

the customers can easilycommunicate to car parking.

round Hoor

his Hoor will provide a manager

desk 9 cashier section. he food will be prepared in this Hoor. here will be



11/86

room for super vizier it can be hold =? customers. here will be fresh room

for both ladies 9 gents separately.

0st Hoor

his Hoor will be highly decorated with musical instruments. his Hoor can

hold 0?? customers. here will be also a playground for the children. #resh

room is also available in there.

1nd Hoor

his Hoor provides a large space which is specially decorated for parties. his

Hoor can hold 01? customers. he special bu/et order will be served in thisHoor.

2. Partnership 3#reement

,ew / Tasty 'estaurant

hanmondi, haka 01?>.Bangladesh.

elephoneJ ==?1=?31631

0. he agreement is made within the following wo persons,

i. (d. Tawhed Been (osleh

00@A, RoadK03, hanmondi,

haka 01?>, +obJ ?0=0641=


12/86

>6, *est hanmondi, 5hankar, 7hairman oli,

haka 01?034=346:, )mailJ erfanLnewntasty.com

3. he type of the business is a restaurant business 9 the investment

re-uirement is total amount tk. 03,=:,40?

4. he pro"t and losses will be shared as follows



13/86

6. )ach partner can draw :6M of their income and remaining 36M will go to

retained earnings.

:. he important duties of the partners are,

i. 4usti!e5 aith&ulness- rue accounts, #ull InformationJ Partners are

bound to carry on the business of the "rm to the greatest common

advantages, to be 'ust and faithful to each other, and to render true

accounts and full information of all things a/ecting the "rm to any

partner or his legal representative. 5ec!>ii. E6uality o& losses- 5ub'ect to any contract to the country, partners

are bound to pay the losses of the "rm e-ually. 5ec! 03BCiii. ,o pri%ate ene7t- A partner cannot use the partnership properties

directly or indirectly for his own bene"t.

iv. ,O se!ret pro7t- If a partner carries on any competing business of the "rm, s@he shall account for and pay to the "rm all pro"ts made by

him on the business. 5ec!0: BCv. Unlimited liaility- )very partner is liable for the acts of the "rm

done while s@he is a partner. he liability is 'oint and several. 5ec!16


$ame of Partners 8hare

+d. +ahadi Easan 9:

+d. awhed Been +osleh ;:

Mahdi

Tawhid


14/86


15/86

0:. Right to carrying on a competing businessJ By a special agreement, an

outgoing partner can be prevented from carrying on a similar business within

a speci"ed period or local limits.

0


16/86

;. 3nalysis o& the 'estaurant

)o!ation

0. &ur Restaurant will be located in hanmondi 00@A, haka!01?


17/86

near to the hanmondi 00@A. he transportation of these raw materialsis also easy 9 low cost.

4. *ork forces are also available in hanmondi. )mployee can be located

in Rayerbazar, Eazaribag, *est hanmondi, +ohammadpur, Oigatola.

6. *e will not face any problem to connect with the power@ water supply,sewerage system in hanmondi. )ven more we will provideuninterrupted power supply backup.

'eason &or !hoosin# +hanmondi lo!ation-

hanmondi is a crowded area most of

the schools, universities, banks,

residence are located in hanmondi.

+oreover, hanmondi lake is a popular

place 9 people often used to visit this

place.

here are also many companies situated in hanmondi 9 many

di/erent people come to work in this place.

he Abohany 7lub is very popular in Bangladesh, many foreign

players use to visit this club for playing or, practicing.

here are many hospitals in hanmondi such as, Gabaid, +edinove,Bangladesh +edical, IB$) 5ina, 7ity Eospital, *omen8s 9 7hilren8s

Eospital 9 also the largest hospital 5-uare is located very near to

the hanmondi.

hanmondi is a heart of shopping mall, in recently the shopping



18/86

mall grown hugely. 5hopping mall such as, A.R.A Plaza, RiHes

5-uare, Prince Plaza, +etro 5hopping +all, Rapa Plaza, 5hankar

Plaza, Almas, +eena Bazar, A.R.Plaza, $andon, )7, P25, enetic

Plaza are located in hanmondi.

he popular Art gallery reek is situated in hanmondi.

#ormer 5ecretary and Ambassador +r + Oamir noted that about 4?

years ago only one thousand families used to live in Dhanmondi whereas now

about 20 thousand families live in this area 1??1 reportsC.

7onsidering all these factors, hanmondi has many prospective

customers 9 it is a perfect place for a restaurant business.

Puli!ity

&ur Restaurant will be located in hanmondi 00@A, haka!01?


19/86

3d%ertisin#

Advertising is any paid form of non personal presentation and promotion of

ideas, goods, or services by an identi"ed sponsor.

Informative advertising aims to create awareness and knowledge of new

products or new features of e%isting products.

&ur Restaurant business is open a new venture, so we are decided to the

Informative advertising from four advertising ob'ective.

&ur advertising massage is our food -uality is better than other restaurants8food -uality and we are based on customer satisfy.

3d%ertisin# media-

+edia choosing is the most e/ective for Q,ew / Testy is to choose the

advertising media, which are the advertising outlets, including newspapers,

television, direct mail, radio, magazines, newsletters, brochures, telephone,

internet, billboards and outdoor displays.

1. ,ewspapers-

$ewspaper advertising is He%ibility, timelines, good local market coverage,

broad acceptance and high believability. $ewspapers allow us to reach



20/86

audiences from small local communities to national readerships in the

millions. 5o newspaper is the best media for our Q$ew 9 esty Restaurant.

he newspaper that will be used for ,ew / Testy are aily Prothom Alo,

he aily 5tar, the aily Sugantor, aily $aya igonto, aily A'ker Nago',

ailySanakantho , aily In-ilab, Bangladesh &bserver, aily Independent and

aily $ew $ation.

*. Tele%ision-

elevision media is the most favorite and powerful advertising media for any

product. elevision advertising is combines sight, sound, and motion,

appealing to the senses, high attention 9 high

reach. Although the elevision +edia is very

e%pensive but if we calculate the reach of the

message, then the cost will be lower for perperson. $ew 9 esty will mainly broadcast its

advertising within the cooking programs, sponsor

to the "lms, drama, sports programs, music

programs, news programs. Q,ew / Testy

Restaurant will use, $tv, A$ Bangla, ), R, 7hanel I, and Boyshakhi

7hanel.

2. (a#a


21/86

cases the Q,ew / Testy Restaurant will use +agazines as advertising

media.

;. Outdoor-

&utdoor is the other advertising media for Q,ew / Testy Restaurant.

Because outdoor is He%ibility, high repeat e%posure, low cost, low

competition. In this advertising we will use billboard 9 banner.

=. Internet-

Internet is the most important advertising media for Q,ew / Testy

Restaurant. *e have already bought an Internet omain. &ur Internet

address is www.newntasty.com. People can easily access to this site 9 get

detail in formations about our recipe. )ven more, people can order foods

from internet.

Customer

hanmondi is a crowded area most of the schools, universities, banks,

residence are located in hanmondi. +oreover, hanmondi Gake is a popularplace 9 people often used to visit this place.

In 1??1, about 1? thousand families live in this

area, now a day it increases largely.

7ustomers for a restaurant are very much

prospective in hanmondi area.

We, surveyed many other restaurant customers. Many of

the customers were unwilling to participate.

.



22/86

A customer satisfaction survey is one way to gather this vital information.

he customer satisfaction survey below is designed to get our customers to

tell us what they really think.

*e will use the following !ustomer satis&a!tion sur%ey &ormJ

,ew / Tasty 'estaurant

*e are constantly looking for ways to improve the -uality of our products

and services. o do that, we need to know what you think. *e would really

appreciate it if you would take 'ust a few minutes to respond to the handful

of -uestions below. As a valued customer, how you rate our work is the most

important information we can get. Please help us do the 'ob you deserve !

the best possibleT

Please circle Q&utstanding or Q$eeds Improvement and commentJ

Produ!ts- Outstanding Needs

Improvement

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

8er%i!es and 8upport- Outstanding

Needs Improvement

!>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

+eli%ery- Outstanding Needs

Improvement

---------------------------------------------------------------------------------------------

--------------------------------------------------------

Orderin# and Billin#- Outstanding

Needs Improvement

---------------------------------------------------------------------------------------------

----------------------------------------------------------

Employees- Outstanding

Needs Improvement



23/86

---------------------------------------------------------------------------------------------

----------------------------------------------------------

Competitors

*e surveyed four well known restaurants in hanmondi. hese are #our

5easons, Uindian, Uenial 9 Broccoli. *e asked several -uestionnaires to the

managers.

?indian-

Uindian is situated in hanmondi 1


24/86

Broccoli is situated in hanmondi >@A which is very much near to our

restaurant. his restaurant is occurring losses in recent year, they have minimum

facilities. his restaurant is not very much threat to our business.

@uestions 'estaurant*hat is the nameof yourrestaurantV

our8easons

?enial ?indian Bro!!oli

*hen did youstart your

restaurantV

ecember1??<

0>>:1??1

&ctober 1???

Eow much moneydid yourrestaurant spendto start businessV

7on"dential 7on"dential 7on"dential 3?????? tk

Eow muchemploy does itcontainV serviceboy, managers,othersC

5ervice Boy36

46 5ta/s


25/86

facility 5ervice

• Bu/et

5ervice If orderedC

*hat is the5alary of your

employeesV

7on"dential 6??? kitchenserviceC

5ta/s otal!1????

+anager !4????

5ta/ :???per

7hef 01???!06???

Eow muchcustomers visityour restaurantdailyV

0??!06?average3?? on#riday

6??!:??#riday 0???

1? poor inrecent year

aftercaretaker

governmentC

Eow much is yourdaily sellV


26/86

c. &ur service charged is =M which is lower than the other restaurants8

service charge.d. &ne of our members is highly trained in marketing e%pertise which will

helps us to focus our restaurant to the customers.

e. &ur Euman Resource +anager is very friendly 9 can easily motivateothers, which will help employers to work e;ciently, can easily

dissolve any conHict 9 also can motivate their work.f. *e are focusing on high -uality food items with high -uality raw

materials this is one of the strengths of our restaurant business.g. *e have home service facilities.h. *e also have security cameras each Hoor.

WeaAness

a. *e have insu;cient money to operate our business.

b. *e have short space, not enough places to parking

c. &ur business partners are also related to other business, that8s why

they cannot give su;cient time to our restaurant business.

d. &ur employs are not enough educated that8s why they cannot

communicate to the foreign customer.

e. *e do not have training facility for our employees.

f. *e have not employee8s transportation facility.

Opportunities-

a. +any customers live in hanmondi

b. A crowded place due to hanmondi Gake, &;ces, Eospitals, 5chools,

niversities etc.

c. echnology advancement.

d. )mployers are available in

hanmondi



27/86

ThreatsJ

a. Price inHation

b. Insu;cient )lectricity and water.c. Political instability

d. Euge number of restaurant in hanmondi

=. (ana#ement o& the

'estaurant

Or#ano#ram o& ,ew / Tasty 'estaurant



28/86

WorA Poli!y

*ork policies are one of the important things, which the organization should

consider very carefully. here are certain factors that should be included in

work policies that may a/ect employees. ue to poor labor law and

increasing number of welfare organizations in the country, the workers

sometimes want to ful"ll unfair means. his is why nowadays the

organizations signed the Sob 5peci"cation and Sob escription so that they

are totally aware of the situation and later they can8t raises their voice. he



29/86

purpose of policy is to provide guidelines for administering a modi"ed duty

program.

*e have considered certain areas in which we will reveal details of our work

policy. hey are as follows

HOU'8 O WO'8-

here will two shifts in our company. hey are!

0. = am to 4 pm morning session

1. 4 pm to 01 pm afternoon session

83ET 3CCI+E,T P'EVE,TIO,-

0. #irst aid bo% will be there for small in'uries.

1. #ire e%tinguisher will be present on the spot.

3. 7linic will be there to deal with serious in'uries happened to

workers at the time of duty.

CO(PE,83TIO,-

he most important and the most vital work of a human resource manager

are to plan the compensation program of an organization8s employees. Sob

evaluation is the process whereby an organization systematically establishes

its compensation program. In this process, 'obs are compared in order to

determine each day8s appropriate worth within the organization.



30/86

)mployees e%change work for rewards. he most important reward and

indeed, the most obvious is money. But not all employees earn the same

amount of money. his di/erentiation is e%plained by the compensation

program.

he goal of compensation administration is to design cost!e/ective pay

structure that will attract, motivate, and retain competent employees. he

structure should also appear fair to employees. *e will give two types of

hourly rate. &ne is k 1> per hour and another is k 16 per hour. k 16 will

be given in the morning session. k 1> will be given in the night session.

Employee Bene7ts

*hen an organization designs its overall compensation program, a critical

area of concern is what bene"ts to provide. oday8s workers e%pect more

than 'ust an hourly wage or a salary they want additional considerations that

will enrich their lives. hese considerations in an employment setting are

called employment bene"ts.

)mployee bene"ts have grown in importance and variety over the past

several decades. &nce perceived as an added feature, employee bene"t

administration has transformed itself into a well thought!out, well organized

package. )mployers realize that such bene"ts a/ect whether or not



31/86

applicants accept their employment o/ers, or once employed, stay with the

organization. Bene"ts are, therefore, necessary components of an e/ectively

functioning compensation program.

#or the employees at $)* 9 A5W, special bene"t programs will be

provided. he bene"t programs are e%plained belowJ

a. WorAer0s Compensation ! his is for the workers at the factory of

$)* 9 A5W. If the worker is hurt at the time of working in the

factory, then any loss to the worker will be borne by the

organization. he in'ured employee will be compensated either by

monetary allocation or by payment of medical e%penses.

b. 8i!A lea%e D his bene"t will provide the opportunity for

employees to take sick leave and also get paid for their absence.

c. Va!ation and holiday lea%e D his will be available for the

employees if they are with the organization for a speci"ed period of

time. 7ommon practice would be to relate the length of vacation to

the length of tenure and 'ob classi"cation in the organization.

TI(E O-

If a worker is su/ering problems related with family, in that time he can8t

work properly. If we allow him@her a couple of days leave the result will be

better. In this way, we will not lose skill workers and win the heart of the local

people.

'IEV3,CE-



32/86

*e will arrange a session every #riday for workers, where they will disclose

their problems without any type of hesitation. his will help the management

to know what their workers have in their mind and by this way they can

reduce the gap or miscommunication between them. his sort of open

discussion will help the workers to feel that they are part of the organization.

TE'(I,3TIO,-

he management will inform the concern worker a month ago that his 'ob will

be terminated at a said date. he worker will receive a month or half a monthsalary depending on the situation in which they will be terminated.

ey Personnel



33/86

he following table lists the members of the management team of $ew 9

tasty restaurant and the Position and )%perience of each member.

he following table represents the investment by the members of the

management team of $ew 9 tasty restaurant and the probable sources of

investmentJ


Name Age Position Experience

Md.Mahady

Hssan37

ManagingDirector,

Post Graduation in MBAfrom North SouthUniversity,

1 years experience insimi!ar "e!d#

TawhedBee

n Mosleh36

Finance,Director

Post Graduation in$inance from North South

University# A!so current!y enro!!ed in%&AB in &A '&hartered

Accounting() years experience insimi!ar "e!d#

A. J. M.

Arifua!an3"

Mar#etingDirector

Post Graduation inBusiness from %BA of*ha+a University,

1 years experience insimi!ar "e!d#

Md. $ahirul

%sla! 3&

Director ofHu!an'esourceManage!ent

Post Graduation inBusiness from -ictoriaUniversity, Austra!ia#1 years experience insimi!ar "e!d#

Md. (rfan Ala! 3)

Director of*roduction +

oeration!anage!ent

Post Graduation inBusiness from .xfordUniversity, Eng!and

Mem/er of the Bang!adesh0ota! ua!ity Management2 years experience insimi!ar "e!d


34/86

Name

%ntended

Share of

%nvestment

Pro/a/!e

Sources of

%nvestment

Ban+ and3or

4easing $irm

Md# Mahadi

hasan 6-Ban+ 4oan and

Se!f Brac Ban+ and %*4&

Md# 0a5hed Been

Mos!eh /-Ban+ 4oan and

Se!f AB Ban+ and %*4&

8taDn# Plan

&ne of the very critical elements for our business is 5ta;ng plan for our

business successive. *ithout sta/ there is no pro'ect.



35/86

he list of re-uired number of employees along with their designation,

salary structures, re-uired -uali"cations and e%periences are given.

PO8ITIO, E+UC3TIO,3)

B3C'OU,+)%perience OTHE' @U3)IIC3TIO,


+esi#nation ,o. o& Person

(onthly8alary in TaAa

Total inTaAaF

+anaging irector 0 6???? =::::

Euman Resource +anager 0 36??? 2=:::

+arketing +anager 0 36??? 2=:::

#inance +anager 0 36??? 2=:::

Production and 2uality +anager 0 36??? 2=:::

Accountants 0 1???? *::::

Assistance +anager 0 06??? 1=:::

7ashier 1 0???? *::::

5upervisor 1 =??? 19:::

5ervice Boy


36/86

Managing

Director,

Post Graduation in

MBA from North

South University,

'ma6or in

management(

1* years )%cellent

interpersonal

communication skill,

e%cellent leadership.

Euman Resource

+anager

Post Graduation in

Business from

-ictoria University,

Austra!ia# 'Ma6or in

78(

years )%cellent

interpersonal

communication skill,

e%cellent leadership

+arketing +anager Post Graduation inBusiness from %BA

of *ha+a University,

'ma6or in mar+eting(

1: years Innovative and hardworking

#inance manager Post Graduation in

$inance from a*ha+a University

A!so current!y

enro!!ed in %&AB in

&A '&hartered

Accounting(

1: years )%perience as a

ecision provider,

"nancial analyst.

Production and

-uality +anager

Post Graduation in

Business from

.xford University,

9 years 5cience Background



37/86

Eng!and

Mem/er of the

Bang!adesh 0ota!

ua!ity Management

Accountants BBA, +a'or in "nance years Eigh e%pertise

Assistance manager BBA, +a'or in

management

= years Eigh e%pertise.

7ashier BBA, +a'or in

Accounting.

9

years

5kill in accounting

terms.

5upervisor raduate 2 years ood knowledge

about agricultural

business

5ervice boy +inimum E57 1 years 5martness 9 good

communication skill

)e#al ad%isor egree in Gaw 1year Inno%ati%e

Ele!tri!ian +inimum 557 ; years ood expression

river 7lass eight =

years

+ust be energetic

uard ndergraduate 1* years Very !la%er

CooAer 557 12 years (ost !learness

*e will hire a Gegal Advisor for "rst year. he salary e%penses for the

Gega0=???? tk total in one year.*e will also hire electrician when needed.

he budget for electrician is 0???? tk in one year.



38/86

'isA (ana#ement

It is essential that ade-uate insurance coverage be maintain by our

restaurant business. *ithout insurance, we will take e%tremely high risks. A

lifetime of work can be lost in very short time, if ade-uate insurance

protection is not maintained.

Recognizing RiskJ

0. he political instability in Bangladesh1. amages of goods due to "re3. InHation of money4. +isusage of food materials6. amages of storage food materials:. amages of assets plate, glass, A7 etcC


39/86

9. +es!ription o& the Produ!t

TH3I CUI8I,E-

• 3PPETIJE'-

CHICE, C38HEW

,UT 83)3+T.*G=

TH3I 8T)E

P3P33 83)3+T.*::

TH3I 'I))E+

BEE 83)3+T.*=

TH3I 'I))E+

CHICE, 83)3+T.*=

TH3I (I,CE+

CHICE, 83)3+T.*=:



40/86

TH3I 8H'I(P

83)3+T.*=

• BEE-

TH3I BEE 'E+

CU'' T.*=

TH3I BEE WITH

B38I) )E3T.*=

TH3I BEE WITH

'EE, CHI)IT.*=

TH3I BEE WITH

(U8H'OO( /

I,E'

T.*=

TH3I BEE WITH

PEPPE' / 3')ICT.*=



41/86

TH3I 'I))E+

BEET.2G=

• I8H-

8)ICE+ I8H WITH

(U8H'OO( /

I,E'

T.*=

8PIC P'O( 'ET

TH3I 8T)ET.2=:

TH3I 'IE+ P'O(

'ET WITH 3')IC

83UCE

T.2=:

TH3I 'IE+ P'O(

'ET WITH HOT

83UCE

T.2=:

TH3I 'IE+ 'E+

8,3PPE' WITH

HOT 83UCE

T.;*=



42/86

TH3I 8H'I(P 'E+

8,3PPE' WITH

CHI)I )I(E 8PICE8

T.;*=

TH3I 8TE3(E+

PO(P 'ET WITH

(U8H'OO(

T.2=:

• (3I, +I8HE8

CHICE,-

B3E+ CHICE,

I, PI,E3PP)ET.;*=

CHICE,>C38HEW>

,UT8T.*=

TH3I CHICE, I,

OI) P3PE'T.2=

TH3I CHICE,WITH B38I)

T.*=



43/86

TH3I CHICE,

WITH 3')IC /

PEPPE'

T.*G=

TH3I CHICE,

WITH 'EE, CHI)IT.*G=

TH3I CHICE,

WITH (U8H'OO(

/ I,E'

T.*G=

TH3I 8PECI3)

'IE+ CHICE,T.2*=

TH3I>'I))E+>

CHICE,T.2=:

TH3I CHICE, 'E+

CU'' T.*=

• P'3W,8-



44/86

B3E+ 8H'I(P8

I, PI,E3PP)ET.;=:

'I))E+ I,

P'3W,T.2=

I, P'3W,WITH 3')IC

83UCE

T.2=

TH3I 8H'I(P8

'E+ CU'' T.*=

TH3I 8H'I(P8

WITH B38I) )E38T.*=

TH3I 8H'I(P8

WITH 3')IC /

PEPPE'

T.*=



45/86

TH3I 8H'I(P8

WITH (U8H'OO(

/ I,E'

T.*=

TH3I 8H'O(P8

WITH 'EE,

CHI))I

T.*=

• 'ICE /

,OO+)E8-

3(E'IC3, 'IE+

'ICET.*=:

TH3I BEE /

B38I) )E3 'IE+

'ICE

T.*=:

TH3I C'I8P

,OO+)E8 WITH

CHICE, O'P'3W,

T.*=:



46/86

TH3I ,OO+)E8

WITH CHICE, O'

P'3W,

T.*=:

TH3I 8PECI3)

'IE+ 'ICET.*=:

TH3I 8T)E

VEET3B)E 'IE+

'ICE

T.*=:

• 8OUP-

TH3I COCO,UT

(I) 8OUPT.2=:

TH3I HOT POT

8OUP

T.2G=



47/86

TH3I HOT 8OUP

TO( 3(F

T.*=

TH3I (I?E+

VEET3B)E 8OUPT.**=

TH3I ,OO+)E8

8OUPT.*=:

• 8T3'TE'-

TH3I BEE 83T3 T.*=

TH3I CHICE,

83T3 T.*=



48/86

TH3I I8H C3E T.*G=

TH3I 8P'I,

'O))8T.1=

TH3I 8H'I(P

'O))T.*G=

• VEET3B)E-

'IE+ 3,O,

WITH O8TE'

83UCE

T.*=:

TH3I (I?E+

VEET3B)E WITHCHICE, O'

P'3W,

T.*=:



49/86

TH3I (I?E+

VEET3B)E WITH

(U8H'OO(5

B3(BOO5 8HOOT8

/ B3B CO',

T.*=:

TH3I 8TE(E+

VEET3B)E WITH

(U8H'OO(

T.*=:

CHI,E8E CUI8I,E-

• 3PPETIJE'-

8JE>CHU3,

CHICE, /

P'3W, 83)3+

T.*=:

8JE>CHU3,

CHICE, 83)3+T.**=



50/86

8JE>CHU3,

P'3W,8 83)3+T.**=

• BEE-

BEE CHI)I O,IO, T.**=

BEE WITH

(U8H'OO( /

O8TE' 83UCE

T.*=:

BEE WITH

VEET3B)ET.1=

8IJJ)I, BEE T.2*=



51/86

8)ICE+ BEE WITH

(U8H'OO( /

B3(BOO 8HOOT8

T.*=

8JECHU3, BEE

CHI)IT.*=:

8JECHU3, BEE

I,E' / PEPPE'T.*=:

8JECHU3, 8T)E

BEE 8TE3 T.2=

• I8H-

HOT 3,+ 8OU'

P'O( 'ETT.2=:



52/86

'IE+ I8H WITH

3')IC 3,+

O8TE' 83UCE

T.*=

(3,+3'I, I8H

WITH I,E'T.*=:

8)ICE+ 8TE3(E+

I8H WITH

(U8H'OO( 3,+

I,E'

T.2*=

HOT 3,+ 8OU'I8H

T.*=:

8WEET 3,+ 8OU'

I8HT.*=:



53/86

I8H 3,+ CHIP8 T.*=:

I8H WITH

VEET3B)ET.1=

• (3I, +I8HE8

CHICE,-

'IE+ 8P'I,

CHICE,T.1=

'IE+ CHICE,

+'U(8TIC8T.1G=

8JE>CHU3,

'IE+ CHICE,T.**=



54/86

8JE>CHU3,

CHICE, CHI)I

+'F.T.*=:

8JE>CHU3,

CHICE,

C3P8ICU(

WITH O8TE'

83UCE

T.*=:

8JE>CHU3,

CHICE, WITH

C38HEW ,UTT.*G=

8JE>CHU3,

CHICE,

'3VFT.*=:

8JE>CHU3,

(I,CE+

CHICE,T.*=:



55/86

CHICE, CHI)I

O,IO,T.**=

8H'E++E+

CHICE, WITH

(U8H'OO(

T.*G=

TH3I CHICE,

CHI))I '3VFT.*=:

8WEET 3,+ 8OU'

CHICE,T.*=:

)E(O,CHICE,

T.*G=



56/86

PEI,

CHICE,T.*G=

8IJJ)I,

CHICE,T.2*=

C3,TO,

CHICE,T.*G=

8JE>CHU3,8TE3(E+ 8O

CHICE,T.*G=

(383))3

CHICE,T.*=:



57/86

'I))E+

CHICE,

WI,8T.*=:

CHICE, WITH

VEET3B)ET.1=

• P'3W,8-

8PECI3) 'IE+

P'3W,8T.*=:

8WEET 3,+ 8OU'

P'3W,8 O'B3))8

T.*=:

8JE>CHU3,

P'3W,8 WITH

3')IC 83UCE

T.*=:

8JE>CHU3,

P'3W,8 CHI))I

+'F

T.*=



58/86

P'3W,8 WITH

3')IC 83UCET.*=:

P'3W,8 WITH

(U8H'OO( 3,+

B3(BOO 8HOOT8

T.*=

HOT 83UCE

P'3W,8T.*=:

8IJJ)I,

P'3W,8 T.2=:

P'3W,8 WITH

'EE, PEPPE'T.*=



59/86

P'3W,8 WITH

VEET3B)ET.1=

• 'ICE /

,OO+)E8-

CHICE, 'IE+

'ICE T.1G=

P'3W, 'IE+

'ICET.1G=

BEE 'IE+ 'ICE T.1G=

E 'IE+ 'ICE T.1G=



60/86

(383))3 'IE+

'ICET.*::

(I?E+ 'IE+ 'ICE T.*::

8PECI3) 'IE+

'ICET.**=

CHICE,

CHOW(EI,T.1=

(I?E+ CHOW(EI, T.**=

8JE>CHU3,

CHOW(EI,T.*=:



61/86

C3,TO, CHOP

8UE T.*=:

3(E'IC3, CHOP

8UET.*=:

CHI,E8E CHOP

8UET*=:

8TE3(E+ 'ICE T.=

• 8OUP-

8JE>CHU3, 8OUP T.1=



62/86

WO,THO,

,OO+)E8 8OUPT.*=:

CHICE,

VEET3B)E 8OUPT.1G=

CHICE,

,OO+)E8

VEET3B)E 8OUP

T.*=:

CHICE, CO',

8OUPT.1G=

TH3I 8OUP C)E3'

O' THIC T.1=



63/86

8PECI3) TH3I

8OUP THICT.*=

HOT 3,+ 8OU'

8OUPT.1G=

8PECI3) CO',

8OUPT.*G=

8TE3(E+CHICE, 8OUP

T.*=

8TE3(BO3T 8OUP

BI 8IJEF

T.G=:



64/86

8TE3(BO3T 8OUP

8(3)) 8IJEFT.=::

• 8T3'TE'-

'IE+

WO,THO,8T.1G=

8UI>(EI

8TE3(E+

WO,THO,8 F

T.*=

8H'I(P8 O,

TO38TT.*=:

'IE+ P'3W,

B3)) P3)3TE

PIECE8F

T.*G=



65/86

B3TTE' +EEP

'IE+ P'3W,8T.*=

'IE+ CHICE,

B3))T.*G=

'IE+ P'3W,

B3))T.*G=

'IE+ I8H

I,E' T.*=

'E,CH 'IE8 T.=

• VEET3'I3,-



66/86

PU'E VEET3B)E

8OUPT.1G=

'IE+ VEET3B)E

'O))T.1=

'IE+ VEET3B)E

B3))T.1=

8WEET 3,+ 8OU'

VEET3B)E

T.1=

BOI)E+

VEET3B)ET.**=

'EE, VEET3B)E T.*::



67/86

(I?E+ VEET3B)E T.1=

VEET3B)E 'IE+

'ICET.1G=

VEET3B)E

CHOW(EI,T.1=

VEET3B)E

CHOP8UE

T.**=

BEVE'3E8 3,+ +E88E'T8-



68/86

8OT +'I,8 T.*=

C3,,E+ +'I, T.2:

+IET COE T.=:

'E8H )I(E 8O+3 T.=:



69/86

'E8H )I(E 4UICE T.2:

'E8H 4UICE

8E38O,3)FT.=

(I,E'3) W3TE' T.2=

'E8H 'UIT

8E38O,3)FT.G=



70/86

ICE C'E3(

CHOICE O

)3VO'F

T.;=

ICE C'E3( WITH

'E8H 'UIT

COCT3I)

T.G=

TUTTI 'UIT T.=

COEE O'

438(I,E TE3

T.2=

P38T C3E T. 1*=



71/86

8PECI3) OE'

)U,CH P3C8T. 1=

G. 8ales ore!astin#



72/86

8ales ore!astin# &or 1 weeAF

he following sales forecasting is based on the units sells in one week.

ood Items Sun Mon Tues Wed Thu Fri Sat

A p p e t i z e r

7hicken 7ashew $ut

5alad

2 2 ! 0 2 !

hai style papaya salad " " # 2

hai grilled beef salad ! $ $ % 2 "

hai grilled chicken salad & " 0 2 !

hai minced chicken salad " 2 ! ! 2 0

hai 5hrimp 5alad 2 2 2 2 &

' e e f

hai Beef Red 7urry 2 2 $ ! "

hai beef with basil leaf ! ! ! ! ! $ "

hai beef with green chili ! ! 2 ! ! # !

hai beef with mushroom

9 ginger

2 2 ! 2 " $ "

hai Beef with Pepper 9

arlic

! ! 2 ! ! # "

hai grilled beef 2 ! ! ! " $ !

ood Item Sun Mon Tues Wed Thu Fri Sat

( i s h 5liced "sh with mushroom

9 ginger

2 2 $ ! "

5picy prom fret hai style ! ! ! ! ! $ "


hai7ousin

hai7ousin


73/86

hai fried prom fret with

garlic sauce

! ! 2 ! ! # !

hai fried prom fret with

hot sauce

2 2 ! 2 " $ "

hai #ried Red 5napperwith hot 5auce

! ! 2 ! ! # "

hai shrimp red snapper

with chili lime spices

2 ! ! ! " $ !

hai steamed pomp fret

with mushroom

" $ 2 " $ $ #

+ a i n i s h e s 7 h i c k e n baked chicken in

pineapple

2 2 2 2 2 ! !

chicken!cashew!nuts ! 2 2

hai chicken in foil paper 2 2 2 !

hai chicken with basil 2 2 2 2 ! " 2

hai chicken with garlic 9

pepper

! ! 2 2

hai chicken with green

chili

2 2 2 ! 2

hai chicken with

mushroom 9 ginger

2 "

hai special fried chicken 2 2

hai!grilled!chicken 2 2 "

hai 7hicken Red 7urry ! ! 2 ! 2


P r a w n s J

baked shrimps in

pineapple

! 2 2 " $ !

grilled king prawn 2 2 ! ! ! % "

king prawn with garlic

sauce

2 2 $ 2 $


hai7ousin


74/86

hai shrimps red curry " 2 ! ! ! ! $

hai shrimps with basil

leafs

! ! 2 ! ! $ "

hai shrimps with garlic 9

pepper

2 $ " # $ #

hai shrimps with

mushroom 9 ginger

! $ 2 2 " $ $

hai shrimps with green

chili

" " ! $ " " 2

R i c e 9

$ o o d l e s J

American fried rice " ! 2 # !

hai beef 9 basil leaf fried

rice

2 ! " 2

hai crispy noodles with

chicken or prawn

! ! ! !

hai noodles with chicken

or prawn

2 2 $ ! " 2 !

hai special fried rice 2 2 2 2 ! " !

hai style vegetable fried

rice

2 2 2 ! $ "

5 o u p J

hai coconut milk soup " " ! $ $ !

hai hot pot soup ! ! ! ! " % "

hai hot soup tom yamC 2 ! & ! $

hai mi%ed vegetable

soup

" 2 ! ! " ! &

hai noodles soup ! ! 2 ! ! & "


5 t a r t e r J

hai beef satay 2 2 $ ! "

hai chicken satay ! ! ! ! ! $ "

hai "sh cake ! ! 2 ! ! # !

hai spring rolls 2 2 ! 2 " $ "


h

ai7ousin


75/86

hai shrimp roll ! ! 2 ! ! # "

. e g

e t a b l e J

#ried kangkong with

oyster sauce

2 2 $ ! "

hai mi%ed vegetable with

chicken or prawn

! ! ! ! ! $ "

hai mi%ed vegetable with

mushroom, bamboo,

shoots 9 baby corn

! ! 2 ! ! # !

hai stemed vegetable

with mushroom

2 2 ! 2 " $ "


A p p e t i z e

r J

5ze!chuan chicken 9prawn salad

$ $ # ! ! & 0

sze!chuan chicken salad 2 ! ! 2 # $

5ze!chuan Prawns salad & " ) 0 ! $ !

B e e f J beef chili onion " $ 2 " $ $ #

beef with mushroom 9

oyster sauce

! 2 # ! ! $

beef with vegetable 2 ! ! ! ! " 2

sizzling beef ! ! ! 2 ! $ !

sliced beef with

mushroom 9 bamboo

shoots

2 2 ! ! !

5zechuan beef chili ! $ ! ! ! " !


7hinese

7o

usin


76/86

5zechuan beef ginger 9

pepper

! 2 ! ! " & !

5zechuan style beef steak $ 2 ! " 2 " $

# i s h J

Eot and sour prom fret 2 " 2 2 $

#ried "sh with garlic and

oyster sauce

! 2 ! 2 "

+andarin "sh with ginger 2 2 2 2 $ 2

sliced steamed "sh with

mushroom and ginger

2 2 2 ! !

Eot and sour "sh ! $ ! ! ! " !

sweet and sour "sh ! 2 ! ! ! $ !

#ish and chips $ 2 ! ! 2 " $

"sh with vegetable ! 2 " ! $ 2 2


+ a i n i s h e s

7 h i c k e n J

#ried spring chicken 2 2 2 2 ! # 2

#ried chicken

drumsticks

2 !

5O)!7huan friedchicken

2 2 2 2 2 2 2

5O)!7huan chickenchili RWC.

2 2 2 2

5O)!7huan chickencapsicum with oystersauce

2 2 ! ! 2

5O)!7huan chickenwith cashew nut 2 2 $

5O)!7huan chickengravyC

! 2 ! 2 2 2 2

5O)!7huan mincedchicken

2 2 ! !


7hinese

7ousin


77/86

7hicken chilli onion 2 2 ! !

5hredded chicken withmushroom

2 2 2 $ 2

hai chicken chilligravyC

2 2 2 !

5weet and sour chicken 2 2 ! 2 2

Gemon chicken 2 2 2 ! 2

Peking chicken 2 2 2 ! 2

5izzling chicken ! 2

7anton chicken 2 2 2 2 "

5O)!7huan steamed

soy chicken

2 2 ! 2

+asalla chicken2 2 2 2 2

srilled chicken wings 2 2 " ! 2

7hicken with

vegetable

2 2 2 ! 2


P r a w n s J

5pecial fried prawns 2 ! ! !

5weet and sour prawns or

balls

2 2 ! % 2

5O)!7huan prawns with

garlic sauce

2 2 " ! $

5O)!7huan prawns chillidryC

2 ! 2 " 2 !

Prawns with garlic sauce " ! ! " # 2

Prawns with mushroomand bamboo shoots

! 2 2 " $ "

Eot sauce prawns 0 " 2 ! 2 ! "


7hinese

7o

usin


78/86

5izzling prawns # ! ! ! " $ #

Prawns with green

pepper

! ! 2 ! " ! "

Prawns with

vegetable

2 ! 2 2 $ " "

R i c e 9 $ o o d l e s J

7hicken fried rice # ! 2 " 0 $

prawn fried rice ! 2 ! ! % & %

beef fried rice " ! $ 2 " $ "

egg fried rice ! ! ! " " # !

+asalla fried rice # $ 2 ! $ "

+i%ed fried rice $ ! 2 $ " $ $

5pecial fried rice ! ! ! 2 ! "

7hicken chowmein 2 ! $ " 2 $ !

mi%ed chowmein 2 ! ! ! $ ! "

5ze!chuan chowmein ! ! ! " " 2

7anton chop suey ! 2 ! ! !

American chop suey 2 2

7hinese chop suey ! 2 ! 2

5teamed rice ! ! 2 ! ! "


5 o u p J

5ze!chuan soup 2 $ " & $ %

*onthon noodles soup ! $ 2 2 " & $

7hicken vegetable soup " " ! $ " " 2

7hicken noodlesvegetable soup

! 2 " $ !

7hicken corn soup ! 2 2 " 0 "

hai soup clear or thick ! ! # " $ 2


7hinese

7o

usin


79/86

5pecial hai soup thick 2 ! ! ! # 2 "

Eot and sour soup $ ! ! ! " # 2

special corn soup ! 2 2 " $ "

5teamed chicken soup 0 " 2 ! 2 ! "

5teamboat soup big sizeC # ! ! " " $ #

5teamboat soup small

sizeC

! ! 2 ! " ! "

5 t a r t e r J

#ried wonthons 2 ! ! ! " $ !

sui!mei steamed

wonthons C

" $ 2 " $ $ #

5hrimps on toast ! 2 # ! ! $

#ried prawn ball palate =

piecesC

2 ! ! ! ! " 2

Batter deep fried prawns ! ! ! 2 ! $ !

#ried chicken ball 2 2 ! ! !

#ried prawn ball ! $ ! ! ! " !

#ried "sh "nger ! 2 ! ! " & !

#rench fries $ 2 ! " 2 " $


. e g e t a r i a n Pure vegetable soup " $ 2 & # ) &

#ried vegetable roll 2 ! ! ! & % #

#ried vegetable ball " $ " " # & )

5weet and sour vegetable ! # & ! % % "

Boiled vegetable " ! ! # # & $

reen vegetable ! ! ! 2 ! % !

+i%ed vegetable " ! $ 2 ! ! !

egetable fried rice ! $ ! ! ! " !


7hinese

7ousin


80/86

egetable chowmein ! 2 ! ! " & !

egetable chopsuey # 2 ! " 2 " $

B e v e r a g e s a n d e s s e r t s J

5oft rinks $ $ $ $ 2 2% 2

7anned rink # # # # 2 2% 2

iet coke $ $ $ $ 2 2% 2

#resh lime soda ! ! ! ! # 22 #

#resh lime 'uice ! ! ! ! # 2! #

#resh 'uice 5easonalC ! ! ! ! # 22 #

+ineral water 2! 2! 2! 2! ! "2 !

#resh fruit 5easonalC 2 2 # 2 #

Ice cream 7hoice of HavorC 2! 2! 2! 2! ! "2 !

Ice cream with fresh fruit

cocktail

2! 2! 2! 2! !2 "2 !2

utti fruity 2 2 # 2 #

7o/ee or 'asmine tea " " " " " " "

7ake !) !) !) !) "% #& "%

8pe!ial )aun!h Pa!Aa#e 40 40 40 40 50 60 50

. inan!ial 3nalysis



81/86

8ales 3nalysis

he estimated person visiting our restaurant is as followsJ

(ornin# )aun!hhour

+inner Total

5unday D*ednesday

0? per dayC 16 per dayC :? per dayC =6

hursday 95aturday

0? per dayC :? per dayC


82/86

• WeeAly 8ale-

In one week, there are four days in 5unday to *ednesday, two days for hursday 9 5aturday, a single day for #riday.

5o, otal 5ale in one weekJ

5aturday to5unday

[==646X4

[ 3640=?

hursday 95aturday

[010=>?X1

[ 143?

• (onthly 8ale-

here are 4 weeks in one month.

5o, the monthly sale is >?X4 [ 3?06>:? aka.



83/86

Cost 3nalysis

• ixed Cost analysis-

ixed !ost 3mountTaAaF

)and 4636:???enerator 0?????Van 01?????Tales >?????

Chairs 16?


84/86

'epair !ost 0????

Tax 1=K on salesF 4613>4

8alary


85/86

[ 1?


86/86

Business Plan on Restaurent Business

Documents

Transcript of Business Plan on Restaurent Business