2. BEACH
• beaches in Chennai are the best retreat
for tourists.
• Chennai beaches are world famous for
their natural outlook.
• Covelong Beach
• Elliot's Beach
• Marina Beach
4. IDEA
• Our idea is to have a restaurant
at beach.
HIGHLIGHTS:
A beach view restaurant
Hygienic food
Attraction for kids
Well trained employees
5. INDUSTRY ANALYSIS AND TRENDS
• increase in buying power of Indian
consumers is driving the growth.
• the income chain - from the "have
nothing" to "have some" to "have
more" to "have lots" and, finally,
"have all".
• Eating out is a popular trend
among Platinum households.
6. Conclusion from survey
prefer to visit beach monthly.
cleanliness is what people prefer
people does not prefer to have stall food
Reason :food is not hygienic
Food at beach is not hygienic
Ready to spend more than 1000
good idea to have such a restaurant
prefer more of snacks items
prefer that the place should be maintained well
7. (cont.)
ready to accept a restaurant at the beach
Idea is attractive
willing to spend between RS. 300 to 500, for
such service
view about beach would change.
Gandhi beach will be more suitable
8. Customer segment
• The most regular type of customers are family
• including both adults and children.
• Most of the customers come for a hygienic
and good quality of food.
• families who are from middle income and
upper income.
9. Risk assessment
The risks we face are the following
• There would be many companies, who would have
tried to set up the restaurant at beach, but for some
reason they wouldn’t so we need to analyses that.
• The beach is a area which crowed and hence manage
the crowd would be a risk.
• The risk could be of the tsunami or during the rain.
11. Sales strategy
• we intend to succeed by giving our customers a
combination of delicious and interesting food in an
appealing environment, with excellent customer
service.
• Strategy 1. Think big and audit your time
• Strategy 2. Be different and stand out from the
competition
• Strategy 3. Build relationships with your customers.
12. • Strategy 4. Collect E-Mail Addresses
• Strategy 5. Use customer service
commandments to create good habits.
13. operations
• People are most important element
• We value the managers and staff
• friendly strong managers make friendly strong
crew people.
• customers can see it in the quality of the food,
how clean the store is and how friendly and
fast they are served.
14. primary opearation:
• cooking of the delicious food .
• serving the food to the public.
• To maintain the customer relation ie. To solve the
issues arising.
• To have the employee satisfied.
Other operations:
• buying of the commodites.
• To maintain the books of accounts.
• To pay the taxes.
•
15. DEVELOPMENT & MILLESTONE
These include
Acquire investment capital.
Get a bank loan.
Obtain lease space.
And to
Convince your prospective managers to believe in your
concept
Gain respect and confidence from prospective
employees.
Allow management to concentrate on execution rather
than "plan as you go.“
Create a blueprint for operating your restaurant.
16. Marketing Objectives
Maintain positive, steady, growth each month.
Generate at least 50% profit per month.
Experience an increase in new customers who are turned into long-term
customers.
Realize a growth strategy of one store per year.
Financial Objectives
A double-digit growth rate for each future year.
Reduce the overhead per store through disciplined growth.
Continue to decrease the variable costs associated with food production.
Target Marketing
The market can be segmented into three target populations:
Individuals: people that dine in by themselves.
Families: a group of people, either friends or a group of nuclear relatives
dining together.
Take out: people that prefer to eat Sigmund's food in their home or at a
different location than the actual restaurant.
17. Other’s
• To have a well recognised restaurant in two
years.
• To make our restaurant profitable.
• To have a party hall, to conduct parties at
beach.
20. FURNITURE & FIXTURES
Chairs & tables(55*500) (10*100)
printer
laptop
Ac (20,000*2)
Sofa set
total
fixed
fixed
fixed
fixed
fixed
37,500
10,000
10,000
40,000
15,000
1,12,500
variable
variable
variable
variable
variable
variable
4500
30,000
40,000
15000
2000
250
91,750
RAW MATERIALS
Gas cylinder
Vegetables/fruits
provisions
water
Disposable itemsvariable
sationery
total
COOKING EQUIPMENTS
Oven (*2)
fixed
14000
fridge
fixed
40,000
All vessels for cooking
fixed
20,000
stove
fixed
20,000
total
94,000
21. COST SHEET
PRICE
VOLUME
REVENUE STREAMS
A)
RECIEPTS FROM THE
SALES
FIXED/VA VALUE
RIABLE
RESOURCES
500
50
Raw materials( for a month)
variable
91750
Cooking equipment
Fixed
94,000
Furniture & fixtures
fixed
1,12,500
clothing
fixed
15,500
construction
variable
5000
DISTRIBUTION CHANNEL
ONE WAY
VALUE
accounting
VARIABLE 10,000
Cooking (per day)
VARIABLE 3660
VARIABLE 1,19,000
maintanence
Banners(5*1000)
ACTIVITIES
Salary for staff
COMMUNICATION CHANNEL FIXED/VARI VALUE
ABLE
Pamphlets(500*100) variable
5000
16,60,000
VARIABLE 1000
MANAGEMENT
NIL
FOUNDERRS.
PROFIT
22. EXIT PLAN
CLOSING DOWN OF THE RESTAURANT: closing
down of restaurants may be for various reasons.
They may be:
• Lack of financing
• No damage control
• Partnership disputes
We would follow the legal procedures for
shutting down of our company.Sharing of profit
and equipment sale.
