Description
Business plan for opening a restaurant
SPICEVILLE
BUSINESS PLAN
Presented By – Aakanksha Sharma Ruchita Johri Sumiti Saurav Pankaj Upreti Robin Varghese Neeru Solanki
10/1/2013
MISSION STATEMENT
The mission will be to exceed the customers’ expectations in every
sense by providing ambiance for every sensory perception. The
atmosphere and food will please the customers hearing, taste, smell, touch and sight, and provide an exciting creative
environment. The employees will be trained with exceptional
customer service and will be empowered to make decisions based on the business philosophies.
10/1/2013
BUSINESS EXCELLENCE MODEL
People Management
People Satisfaction
Leadership
Policy & Strategy
process
Customer Satisfaction
Business Result
Resources
Impact of Society
EXECUTIVE SUMMARY
?
SPICEVILLE restaurant is a unit of SPARR Restaurant Company. It is a 60(indoor) + 20 (outdoor) seated fine-cum-casual dining restaurants. We will mainly focus on the Indian menu with a touch of American influence. The restaurant will be located in the booming and rapidly expanding area in Noida, Sec-92, where a lot of new infrastructure projects are in process of completion. SPICEVILLE will feature as an elegant lounge cum restaurant. The whole dining area will have comfortable couches and furnishings and decor with soothing warm tones. It will be the perfect place to stop in for a bite to eat, or for a small business meeting.
?
?
?
10/1/2013
Industry Analysis
The National Restaurant Association of India (NRAI) in its report said that the size of the total market (organized and unorganized) is $13 billion in 2013 and is expected to grow to $78 billion by 2018.
The Indian restaurant industry is worth Rs. 75,000 Crores and is growing at an annual rate of 7%. The restaurant market in India is segmented into Organized market and Unorganized market. The unorganized restaurant market includes the roadside vendors, dhabas, Chinese vans and trolleys. The organized restaurant market includes the Quick Service Restaurants (QSR), the full service restaurants, PBCL (Pubs, Bars, Clubs and Lounges) and the food courts and kiosks. Here is small table describing about the various segments of Indian Restaurant Industry.
Within this, the unorganized market holds a 70% share with an estimated market size of $33.7 billion.
Segment
Market Size (Rs Cr)
Expected Growth Rate
Quick service Restaurants
Casual dining Cafes Fine dining Pubs, bars, lounges clubs
4675
2365 1265 1045
21.5%
11.9% 12.3% 12.0% 11.0%
and 963
Market Analysis
We want everyone to feel welcome and entertained. We have defined the following groups as targeted segments that contribute to our growth projections:
?
? ?
The Business Person
Suburban couples The Destination Customer
?
?
High-End Singles
Tourists These particular market segments are 25-45 years old, have disposable income, and are seeking upscale, trendy, and comfortable restaurant options. These are the types of people who frequently visit other restaurants and bars in the area. They are likely to spend more on experiences they perceive as unique, cosmopolitan, and sophisticated. They are also the most open to trying something new, food wise, and will embrace our international fusion cuisine.
COMPETITOR ANALYSIS
?
Kitchen Mantra (Sector 83, Noida)
Cuisine: North Indian, Mughlai, Chinese Cost for 2: Rs. 750 / Hours: 9 AM to 10:30 PM
Rated*: Average
?
Kebabplus (Sector 93, Noida)
Cuisine: Lebanese, Mexican, Indian Cost for 2: Rs. 300 / Hours: 11 AM to 11 PM Rated*: Good
?
Tadka Express (Sector 93, Noida )
Cuisine: North Indian, Chinese, South Indian, Continental
Cost for 2: Rs. 200 / Hours: 10 AM to 11 PM
Rated*: Excellent
?
Punjabi Pakwaan (Sector 93, Noida )
Cuisine: North Indian, Mughlai Cost for 2: Rs. 700 / Hours: 12 Noon to 4 PM, 7 PM to 11 PM
Rated*: Good
?
Green Lemon (Sector 93, Noida )
North Indian, Mughlai, Chinese, South Indian Cost for 2: Rs. 400 / Hours: 11:30 AM to 3:30 PM, 6:30 PM to 11 PM Rated*: Average
?
Daawat Restaurant (Sector 93, Noida )
North Indian Cost for 2: Rs. 500 / Hours: 11:30 AM to 3:30 PM, 6:30 PM to 10:30 PM Rated*: No ratings
SALES AND DISTRIBUTION
Three methods to be adopted:? Dine in ? Take away ? Delivery Dine in:Customers can either directly walk in to our restaurant during the operating hours or they can call us to reserve a table for the for a particular time. An alternative to calling us is visiting our Facebook page and leaving a message. Take-way/Delivery:Customers can call us to place their orders for delivery or take-away or they can visit www.foodpanda.in or www.justeat.in to place their orders for free home delivery.
Spiceville’s strategy will be to promote our electric food, superior service, and exciting concepts to draw in the local repeat customers. Marketing initiatives will concentrate on the following:
?
ADVERTISING AND PROMOTIONAL STRATEGY
Building and Signage: The most important Marketing tool that we have is the exterior of our building, and our new sign.
Customer Service: customer service has always been the major draw for the dining clientele. Food and atmosphere is far out-shadowed by superior customer service that turns a new customer into a repeat customer. Advertising and Promotion: A primary part of the marketing budget is allocated to create the media and customer buzz for the month prior to opening and the next three months after the grand opening.
?
?
Marketing Program
•Word-of-mouth/In-Restaurant Marketing •Restaurant Night •Monthly Dating Connection •Wait Area Marketing •Live Entertainment parties •Special Events Public Relations Marketing
•V.I.P. Party •Critics' Choice •Brochures
•Valentine's Day •Spiceville’s Halloween Masquerade party •Wine tasting weekend •New Year's Eve party
•Government Relations •Private Functions
Media Marketing •Newspaper campaign •Restaurant and Special Events Website •Media Relations •Billboard Advertisement •Inner & Outer City Marketing
OPERATIONAL PLAN-LOCATION
10/1/2013
OPERATIONAL PLAN-LAYOUT
OPERATIONAL PLAN-Main Functions
Operations include:? ? ? ?
Purchasing, Receiving, and Storage Procedures Managing Food Production Managing Beverage Production and Service Inventory Management
?
? ?
Cash Management
Employee Scheduling & Shift Plans Opening, Shift Change, and Closing Procedures
Purchasing, Receiving, and Storage Procedures The order is then received and
placed in storage.
RECEIVING
Although the purchasing process seems to be the first step in a products life cycle, it really starts with the production of the menu items. What this means is, you need to know what and how much to order before you purchase an item.
PRODUCTION
When a menu item needs to be prepared, a request for the ingredients is made and storage is checked for the availability of the ingredients.
STORAGE
As the inventory of items in storage decreases, requests to purchase more of those items are made.
PURCHASING
Next the order is placed to the supplier
Things to remember while purchasing:•What to purchase •How to much to purchase •When to purchase •From whom to purchase •Who places the order
10/1/2013
Receiving and Storage Process
?
There are several steps to the receiving process:
?
Invoice & Purchase Order
? ?
Product Quantity (Weight Product Unit Price
?
Product Quality
? ? ?
Check the quality of product Check the weight on key items Check the temperature of key items
?
Sign Delivery
?
Product Storage
?
Proper rotation
? ? ?
Dry Storage Refrigerated Storage – Frozen Storage
10/1/2013
Food Production
? ? ? ?
Maintaining Quality Standards Employee Training Maintenance of equipments and tools Production Planning
? ? ?
Maintain sales histories of menu items. Estimate future customer counts and future item sales. Match production schedules to estimated item sales.
10/1/2013
Beverage Production
? ? ? ? ?
Beverage Purchasing Beverage Storage Issuing and Inventory Beverage Service Alcohol Awareness
?
Theft Prevention
10/1/2013
Employee Scheduling and Shift Planning
Departmental schedules used for this restaurant are:
? ? ? ? ? ? ? ? ?
Front-of-the-house: Servers, Bus, Host and Bar Back-of-the-house: Cooks, Prep, Dishwasher Opening Responsibilities Categorize your opening activities into people, equipment, and product. Direct the front-of-the-house and back-of-the-house staff to prepare for opening. Checking that there are adequate stock levels of all products for the day. Check to see if there are any messages from the closing manager.
Report any problems in the communication log regarding how the closing team did the previous night.
Shift plans should be prepared and posted prior to the employees clocking in.
?
10/1/2013
Shift Change Responsibilities
?
The manager’s attention to on-the-floor activity is most important during the shift change. Expectations and standards need to be set and communicated to each employee.
Closing Responsibilities
?
Organizing employees, assigning them their duties, and overseeing their actions. Set expectations for cleanliness and guidelines for completing cleaning tasks while staying focused on quality service. During the evening, provide quality service to your customers while performing as many closing activities as is practical. Customers must not get the impression that the restaurant is about to close, but you can shorten your closing time by performing tasks early as business allows. Check the dining room, restroom and lobby for customers during closing. Oversee equipment shutdown and cleaning Direct employees to complete any additional cleaning. Other duties may include the following:
? ? ? ? ? ?
?
?
? ? ? ?
Closing out POS registers Counting cash drawers and place all money in the safe. Make sure the safe is locked. Taking inventory of items Recording waste Checking employee time cards or time reports Filling out communication log
10/1/2013
Managing Food Service Sanitation
? ? ? ? ?
Cleanliness reflects our commitment to our customers. Cleanliness tells customers and employees alike that we believe in high quality. Clean surroundings help insure that customers keep coming back. A safe and healthy environment helps attract high quality employees. Employees take pride in a clean restaurant.
? ?
Health Inspection Process Personnel Sanitation
? ?
Hand Washing Employee Hygiene
?
Restaurant Sanitation
? ? ?
Safe Chemical Handling & Storage Proper Disposal of Waste Proper Pest Control
10/1/2013
MANAGEMENT PLAN
?DINING ?HOSTS?SERVERS?BUSSERS?DRIVERS
AREA MANAGER-
4
8
20 6
& DELIVERY BOYS 8
?KITCHEN
?CHEFS
MANAGERS-
2
?EXECUTIVE ?SOUS ?LINE
CHEF-
1 4 8 2 6
CHEFS-
CHEFCHEFS-
?PASTRY ?PREP
COOKS-
?DISWASHERS-
5
INVESTMENT ANALYSIS
? ?
We are looking for a restaurant space approximately 5000 sq. ft. We are personally committing Rs.1,00,00,000 of capital to start up the company. Capital contributions required for the restaurant will come from each of us as partners in equal ratio. Our start-up costs come to Rs.1 Crore which is mostly ,expensed equipment, furniture, painting, reconstruction, rent, start-up labor, working capital, marketing ,personnel, and legal and consulting costs associated with opening our restaurant. These are the start-up requirements to the best of our knowledge and experience in the industry. A projected startup expenses is shown in the next slide.
?
?
?
?
10/1/2013
Startup expenses Legal expenses(registration) Office supplies Uniform(for chef and waiters) Rent Outdoor patio and garden setting Furniture-2bigtable, 12medium,8small, 60 chairs, 20 bamboo chairs Cash register and software Bathrooms repair(labor/material Windows repair(material/labor) Floor and wall coverings Paint Lighting and lamps
(in Rs.) 100000 50000 50000 500000 20000 500000
30000 150000 50000 1000000 100000 50000
10/1/2013
Petrol and gas expenses Initial supply of food and beverages Kitchen supplies and crockeries Music stereo/ TV High chair and booster seat-(4+4) Cleaning Advertising and promotions 4 CD DAWN Salaries to head chef,sous chef and other staff Generator 5KVa AC Approx. initial investment Balance
50000 1000000 250000 100000 25000 50000 1000000 150000 1000000 100000 200000 6525000 3475000
10/1/2013
10/1/2013
doc_985789638.pptx
Business plan for opening a restaurant
SPICEVILLE
BUSINESS PLAN
Presented By – Aakanksha Sharma Ruchita Johri Sumiti Saurav Pankaj Upreti Robin Varghese Neeru Solanki
10/1/2013
MISSION STATEMENT
The mission will be to exceed the customers’ expectations in every
sense by providing ambiance for every sensory perception. The
atmosphere and food will please the customers hearing, taste, smell, touch and sight, and provide an exciting creative
environment. The employees will be trained with exceptional
customer service and will be empowered to make decisions based on the business philosophies.
10/1/2013
BUSINESS EXCELLENCE MODEL
People Management
People Satisfaction
Leadership
Policy & Strategy
process
Customer Satisfaction
Business Result
Resources
Impact of Society
EXECUTIVE SUMMARY
?
SPICEVILLE restaurant is a unit of SPARR Restaurant Company. It is a 60(indoor) + 20 (outdoor) seated fine-cum-casual dining restaurants. We will mainly focus on the Indian menu with a touch of American influence. The restaurant will be located in the booming and rapidly expanding area in Noida, Sec-92, where a lot of new infrastructure projects are in process of completion. SPICEVILLE will feature as an elegant lounge cum restaurant. The whole dining area will have comfortable couches and furnishings and decor with soothing warm tones. It will be the perfect place to stop in for a bite to eat, or for a small business meeting.
?
?
?
10/1/2013
Industry Analysis
The National Restaurant Association of India (NRAI) in its report said that the size of the total market (organized and unorganized) is $13 billion in 2013 and is expected to grow to $78 billion by 2018.
The Indian restaurant industry is worth Rs. 75,000 Crores and is growing at an annual rate of 7%. The restaurant market in India is segmented into Organized market and Unorganized market. The unorganized restaurant market includes the roadside vendors, dhabas, Chinese vans and trolleys. The organized restaurant market includes the Quick Service Restaurants (QSR), the full service restaurants, PBCL (Pubs, Bars, Clubs and Lounges) and the food courts and kiosks. Here is small table describing about the various segments of Indian Restaurant Industry.
Within this, the unorganized market holds a 70% share with an estimated market size of $33.7 billion.
Segment
Market Size (Rs Cr)
Expected Growth Rate
Quick service Restaurants
Casual dining Cafes Fine dining Pubs, bars, lounges clubs
4675
2365 1265 1045
21.5%
11.9% 12.3% 12.0% 11.0%
and 963
Market Analysis
We want everyone to feel welcome and entertained. We have defined the following groups as targeted segments that contribute to our growth projections:
?
? ?
The Business Person
Suburban couples The Destination Customer
?
?
High-End Singles
Tourists These particular market segments are 25-45 years old, have disposable income, and are seeking upscale, trendy, and comfortable restaurant options. These are the types of people who frequently visit other restaurants and bars in the area. They are likely to spend more on experiences they perceive as unique, cosmopolitan, and sophisticated. They are also the most open to trying something new, food wise, and will embrace our international fusion cuisine.
COMPETITOR ANALYSIS
?
Kitchen Mantra (Sector 83, Noida)
Cuisine: North Indian, Mughlai, Chinese Cost for 2: Rs. 750 / Hours: 9 AM to 10:30 PM
Rated*: Average
?
Kebabplus (Sector 93, Noida)
Cuisine: Lebanese, Mexican, Indian Cost for 2: Rs. 300 / Hours: 11 AM to 11 PM Rated*: Good
?
Tadka Express (Sector 93, Noida )
Cuisine: North Indian, Chinese, South Indian, Continental
Cost for 2: Rs. 200 / Hours: 10 AM to 11 PM
Rated*: Excellent
?
Punjabi Pakwaan (Sector 93, Noida )
Cuisine: North Indian, Mughlai Cost for 2: Rs. 700 / Hours: 12 Noon to 4 PM, 7 PM to 11 PM
Rated*: Good
?
Green Lemon (Sector 93, Noida )
North Indian, Mughlai, Chinese, South Indian Cost for 2: Rs. 400 / Hours: 11:30 AM to 3:30 PM, 6:30 PM to 11 PM Rated*: Average
?
Daawat Restaurant (Sector 93, Noida )
North Indian Cost for 2: Rs. 500 / Hours: 11:30 AM to 3:30 PM, 6:30 PM to 10:30 PM Rated*: No ratings
SALES AND DISTRIBUTION
Three methods to be adopted:? Dine in ? Take away ? Delivery Dine in:Customers can either directly walk in to our restaurant during the operating hours or they can call us to reserve a table for the for a particular time. An alternative to calling us is visiting our Facebook page and leaving a message. Take-way/Delivery:Customers can call us to place their orders for delivery or take-away or they can visit www.foodpanda.in or www.justeat.in to place their orders for free home delivery.
Spiceville’s strategy will be to promote our electric food, superior service, and exciting concepts to draw in the local repeat customers. Marketing initiatives will concentrate on the following:
?
ADVERTISING AND PROMOTIONAL STRATEGY
Building and Signage: The most important Marketing tool that we have is the exterior of our building, and our new sign.
Customer Service: customer service has always been the major draw for the dining clientele. Food and atmosphere is far out-shadowed by superior customer service that turns a new customer into a repeat customer. Advertising and Promotion: A primary part of the marketing budget is allocated to create the media and customer buzz for the month prior to opening and the next three months after the grand opening.
?
?
Marketing Program
•Word-of-mouth/In-Restaurant Marketing •Restaurant Night •Monthly Dating Connection •Wait Area Marketing •Live Entertainment parties •Special Events Public Relations Marketing
•V.I.P. Party •Critics' Choice •Brochures
•Valentine's Day •Spiceville’s Halloween Masquerade party •Wine tasting weekend •New Year's Eve party
•Government Relations •Private Functions
Media Marketing •Newspaper campaign •Restaurant and Special Events Website •Media Relations •Billboard Advertisement •Inner & Outer City Marketing
OPERATIONAL PLAN-LOCATION
10/1/2013
OPERATIONAL PLAN-LAYOUT
OPERATIONAL PLAN-Main Functions
Operations include:? ? ? ?
Purchasing, Receiving, and Storage Procedures Managing Food Production Managing Beverage Production and Service Inventory Management
?
? ?
Cash Management
Employee Scheduling & Shift Plans Opening, Shift Change, and Closing Procedures
Purchasing, Receiving, and Storage Procedures The order is then received and
placed in storage.
RECEIVING
Although the purchasing process seems to be the first step in a products life cycle, it really starts with the production of the menu items. What this means is, you need to know what and how much to order before you purchase an item.
PRODUCTION
When a menu item needs to be prepared, a request for the ingredients is made and storage is checked for the availability of the ingredients.
STORAGE
As the inventory of items in storage decreases, requests to purchase more of those items are made.
PURCHASING
Next the order is placed to the supplier
Things to remember while purchasing:•What to purchase •How to much to purchase •When to purchase •From whom to purchase •Who places the order
10/1/2013
Receiving and Storage Process
?
There are several steps to the receiving process:
?
Invoice & Purchase Order
? ?
Product Quantity (Weight Product Unit Price
?
Product Quality
? ? ?
Check the quality of product Check the weight on key items Check the temperature of key items
?
Sign Delivery
?
Product Storage
?
Proper rotation
? ? ?
Dry Storage Refrigerated Storage – Frozen Storage
10/1/2013
Food Production
? ? ? ?
Maintaining Quality Standards Employee Training Maintenance of equipments and tools Production Planning
? ? ?
Maintain sales histories of menu items. Estimate future customer counts and future item sales. Match production schedules to estimated item sales.
10/1/2013
Beverage Production
? ? ? ? ?
Beverage Purchasing Beverage Storage Issuing and Inventory Beverage Service Alcohol Awareness
?
Theft Prevention
10/1/2013
Employee Scheduling and Shift Planning
Departmental schedules used for this restaurant are:
? ? ? ? ? ? ? ? ?
Front-of-the-house: Servers, Bus, Host and Bar Back-of-the-house: Cooks, Prep, Dishwasher Opening Responsibilities Categorize your opening activities into people, equipment, and product. Direct the front-of-the-house and back-of-the-house staff to prepare for opening. Checking that there are adequate stock levels of all products for the day. Check to see if there are any messages from the closing manager.
Report any problems in the communication log regarding how the closing team did the previous night.
Shift plans should be prepared and posted prior to the employees clocking in.
?
10/1/2013
Shift Change Responsibilities
?
The manager’s attention to on-the-floor activity is most important during the shift change. Expectations and standards need to be set and communicated to each employee.
Closing Responsibilities
?
Organizing employees, assigning them their duties, and overseeing their actions. Set expectations for cleanliness and guidelines for completing cleaning tasks while staying focused on quality service. During the evening, provide quality service to your customers while performing as many closing activities as is practical. Customers must not get the impression that the restaurant is about to close, but you can shorten your closing time by performing tasks early as business allows. Check the dining room, restroom and lobby for customers during closing. Oversee equipment shutdown and cleaning Direct employees to complete any additional cleaning. Other duties may include the following:
? ? ? ? ? ?
?
?
? ? ? ?
Closing out POS registers Counting cash drawers and place all money in the safe. Make sure the safe is locked. Taking inventory of items Recording waste Checking employee time cards or time reports Filling out communication log
10/1/2013
Managing Food Service Sanitation
? ? ? ? ?
Cleanliness reflects our commitment to our customers. Cleanliness tells customers and employees alike that we believe in high quality. Clean surroundings help insure that customers keep coming back. A safe and healthy environment helps attract high quality employees. Employees take pride in a clean restaurant.
? ?
Health Inspection Process Personnel Sanitation
? ?
Hand Washing Employee Hygiene
?
Restaurant Sanitation
? ? ?
Safe Chemical Handling & Storage Proper Disposal of Waste Proper Pest Control
10/1/2013
MANAGEMENT PLAN
?DINING ?HOSTS?SERVERS?BUSSERS?DRIVERS
AREA MANAGER-
4
8
20 6
& DELIVERY BOYS 8
?KITCHEN
?CHEFS
MANAGERS-
2
?EXECUTIVE ?SOUS ?LINE
CHEF-
1 4 8 2 6
CHEFS-
CHEFCHEFS-
?PASTRY ?PREP
COOKS-
?DISWASHERS-
5
INVESTMENT ANALYSIS
? ?
We are looking for a restaurant space approximately 5000 sq. ft. We are personally committing Rs.1,00,00,000 of capital to start up the company. Capital contributions required for the restaurant will come from each of us as partners in equal ratio. Our start-up costs come to Rs.1 Crore which is mostly ,expensed equipment, furniture, painting, reconstruction, rent, start-up labor, working capital, marketing ,personnel, and legal and consulting costs associated with opening our restaurant. These are the start-up requirements to the best of our knowledge and experience in the industry. A projected startup expenses is shown in the next slide.
?
?
?
?
10/1/2013
Startup expenses Legal expenses(registration) Office supplies Uniform(for chef and waiters) Rent Outdoor patio and garden setting Furniture-2bigtable, 12medium,8small, 60 chairs, 20 bamboo chairs Cash register and software Bathrooms repair(labor/material Windows repair(material/labor) Floor and wall coverings Paint Lighting and lamps
(in Rs.) 100000 50000 50000 500000 20000 500000
30000 150000 50000 1000000 100000 50000
10/1/2013
Petrol and gas expenses Initial supply of food and beverages Kitchen supplies and crockeries Music stereo/ TV High chair and booster seat-(4+4) Cleaning Advertising and promotions 4 CD DAWN Salaries to head chef,sous chef and other staff Generator 5KVa AC Approx. initial investment Balance
50000 1000000 250000 100000 25000 50000 1000000 150000 1000000 100000 200000 6525000 3475000
10/1/2013
10/1/2013
doc_985789638.pptx
