A

BUSINESS PLAN
ON
OPENING NEW RESTAURANT

Submitted for the partial fulfillment of the requirement for the award
Of
MASTER OF BUSINESS ADMINISTRATION

(2009-2011)

Submitted BY:
MADANGOPAL SHARMA(200)
DEEPAK SHARMA (046)

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Anmol Restaurant
 Introduction of Entrepreneur

We are two partners to start a business. We both have a degree in Master in Business
Administration also having good corporate exposure. Both of us want to go for our own business
from the very first day of the MBA, just because to earn more money. We belong to business
family so we have a path to start a business.

Madangopal Sharma (CMD)

Permanent Address: A-2109 FF Green Field Colony
Faridabad (Haryana)
Pin No -121010
Ph: 09818392603
Email: madan_shrm@yahoo.co.in
Qualification - B.Tech from Rajasthan university, MBA from MRIU ,1 Year Exp

Deepak Sharma (MD)

Permanent Address – House no -203 Bhagat singh colony
Faridabad (Haryana)
Pin no -121003
Ph: 999932812
Email: Deepak _sharma34@yahoo.com
Qualification – B.Com from MDU, MBA from MRIU, 6 Month Exp

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Anmol Restaurant
 EXECUTIVE SUMMARY
The concept for city heart revolves around several key words: Quality of food, lounge, and
innovation, Value, Freshness and Service.
This new restaurant will give the opportunity to offer residents, visitors and businesspeople a
unique and welcome alternative in casual dining.
Anticipated sales during the first year of operation are projected 20% increases during the
following two years.
One of the primary goals of this new restaurant is to provide Value to the customer. Menu
pricing will be set based on the objective to have an average dinner check be 15.00 and an
average lunch check to be 75.00.

Objectives-:
Anmol’s Restaurant objectives for the first three years of operation include:
Growing one unit per year for the first three years of operation.
Keeping food cost under 35% of revenue.
Keeping employee labor cost between 16-18% of revenue.
Averaging sales in each location between 30-35lack per year.
Maintaining tight controls on costs and operations by hiring a managing partner/proprietor for
each location and utilizing automated computer/Internet control.

Mission
 Anmol’s will strive to be the premier restaurant in the local marketplace. We want our
guests to have the total experience when visiting Anmol’s. Not only will our guests
receive a great meal, they will also be provided with a fun atmosphere. We will be doing
unique things. We will want the dining experience to be as pleasing to the senses as it is
to the palate.
 Our main focus will be serving quality food at a great value. We will feature a large
selection of freshly-prepared food, most in full view of our guests. We will feature 100
items daily that are full of flavor and zest at an unbelievable price!
 Customer satisfaction is paramount. When approached by a customer with a request, our
motto will be, "Yes is the answer; what is the question?" We will strive for broad appeal.
We want to be the restaurant of choice for everyone: families and singles, young and old,
male or female.
 Employee welfare will be equally important to our success. All will be treated fairly with
the utmost respect. We want our employees to feel a part of the success of Anmol’s .
Happy employees make happy guests.
 We will combine menu variety, atmosphere, ambiance, and friendly staff to create a sense
of "place" in order to reach our goal of over-all value in the dining/entertainment
experience.

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Anmol Restaurant
The keys to the success of Anmol's are:

1. The creation of a unique, innovative, entertaining, mid-scale atmosphere that will

differentiate us from the competition.
2. Execution of our primary goal to serve nothing but the highest quality food at
unbelievably low prices in a clean, fun environment. We must deliver on this pledge 100%
of the time, without exception.
3. Controlling costs at all times, in all areas.
4. Hiring the best people available, training, motivating and encouraging them, and thereby
retaining the friendliest, most efficient staff

OPPORTUNITY AND POTENTIAL MAPPING

 Lot of developments already done as well as still to be done on the highway.
 Surrounding residential area.
 Major entertainment and other sources on highway. E.g. multiplexes, temples, Automobile
showrooms, Car repairers.
 Adoptive nature and culture of people in region.
 People in search of a high standard/ quality service to come back into the market.
 Away from city area. Generally people like to have a peaceful and different place for the
parties.
 Food is necessity of every person in future
 Big market in food industry
 Modern life style is increasing

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Anmol Restaurant
 PROBLEM IDENTIFICATION
All industries have problems, however, the main difference between a successful
business and an unsuccessful one is how well the business owners can cops with the
problems and crises that will arise (because they will, make no mistake about it).

To put things in perspective, we have to realize that problem solving and troubleshooting are
staples of the small business owner’s mindset. Although you can’t predict when something
wrong will happen, there are steps that we can take to mitigate the stress ‐ and cope with the
situation.
First, let’s try to catalog the problems. Basically, they boil down to three categories:

1. Problems with work‐related people

2. Problems with equipment or facilities
3. Personal Problems

1 .Problems with work‐related people

We can divide the problems with people in three new categories:

 Problems with Employees and Food Providers

 Problems with People who provide we with services (such as Lawyers, Accountants, etc.)
 Problems with Clients
 Problem with transport
 Problem with communication
 Problem with market condition
 Problem with increasing prize

2. Problems with equipment or facilities

 Perform routine maintenance of all your equipment

 Keep a place a handy list with phone numbers of all the companies and professionals that
can help whenever something fails in your place.

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These are some categories of professionals and phone numbers that could start compiling in
handy list. This list is limited (we’ll have specific needs to cover depending of what kind of
restaurant and appliances have), but we’ll get the idea:

 Dish Washer
 Refrigerator
 Stoves
 Ovens
 Coffee Machines
 Fryers and other kitchen appliances
 Electrician
 Heating and Air Conditioning Maintenance and Repair
 Locksmith
 Taxi Service
 Linen Service
 Food Providers
 Drinks Providers
 Landlord
 Handyman (for minor repairs)
 Grease disposal
 Linen Company
 Phone equipment
 Fax
 Computer
 Point of Sale or terminal
 Software support
 Landlord
 Handyman (for minor repairs)
 Grease disposal
 Linen Company
 Phone equipment

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  Fax

 Computer
 Point of Sale or terminal
 Software support

3. Personal Problems
These are the most difficult to deal with, since emotions always run high when problems
involve our own personal issues. We are all human beings with families, relationships,
etc. so personal problems are unavoidable.

Restaurants are stressful environments because we have to deal with so many variables:
providers, staff, clients, services, financial issues, bookkeeping, insurance, marketing,
sales, food, drinks, etc.

IDEA AND OPPORTUNITY

IDEA

There is a market segment that prefers to eat this type of cooking at home although they do not
have the time to cook. There are already caterers and even mail order companies that provide
individuals and families with up to a month's supply of pre-prepared meals.
This opportunity will be researched and developed on a trial basis. If successful, it could become
a major new source of income without creating the need for additional staff or production space.

OPPORTUNITY

There are certain restaurant in proper city, in FARIDABAD Such as,

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  Mahalakshmi Palace

 Bercozz
 OM Restaurant

 But in the surrounding 2 – 3 kms of area, from the region chosen, there is no availability
even of any restaurant.
 Om Restaurant a very popular and good restaurant, once upon a time has suffered a lot due
to the inconsistency in terms of product and service quality.
 Due to Way wait lost quality people are looking forward for that quality to come back into
the market.
 People want a place where they can get everything “from fun to rest.”
 This highway meets to the way of FARIDABAD
 Location of restaurant at clean and pleasant environment
 Out of the city
 Reaching easly

FEATURE AND BENEFIT MATRIX

RESTAURENT:-

 Restaurant open 7 days in a week for lunch and dinner

 Serving the great and best quality product
 The small and large back rooms are available for off the menu dinning for group up to 15-20
people.
 92” wide display screen
 Some people require privacy to enjoy food with their friends and family, so there should be a
separate place for them with music volume
 VIP parties
 Birthday Celebrate
 Reservation policy
 Rest facility
 Car cleaning
 Dhali service

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Market size, segmentation and competitive landscape

Market size and segmentation

Since we are planning for target firstly metro city and northern India. So market will be growing
frequently and we are also sell our products in other nation through exporting.

Market segmentation

Marketing is an integral part of today’s business. Whether you have an established business or
going to launch a new business, you must have to have an aggressive and also effective
marketing strategy. Remember your business rival always breathing on your shoulder. Marketing
plan should be made as on target market. It will save your valuable money and time and help you
to reach your destination smoothly.

PRODUCT PROFILE

(1)Restaurant

 A new concept of restaurant in the city.

 Special facilities: Membership card.
 Special discounts on festivals.
 Wide range of varieties in menu and quality food.

ESTIMATED STAFFS IN RESTAURANT

 TOTAL STAFF 20

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 BUSSINESS MODEL
CUSTOMER SEGMENT

VALUE PROPOSITION

MEMBERSHIP CARDS

 Membership cards for regular/ special customers.

 Regular customers will be included in the membership card scheme.
 Under this scheme the special benefits that customer can get
 15 % discount in Restaurant
 EMI option

ENTERTAINMENT PROGRAMS

 Food Festival.
 Musical and cultural nights.
 Exhibition of arts of different states.
 Fix rate of dish and Buffet.
 Open area
 Fire lighting
 Festival party
 Coprate parties

CUSTOMER QUERY HANDLING

 Query handling on the telephone as well as personally

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QUALITY

 To provide high quality food to the customers.

 Value for money food.

FACILITY

 To provide better sitting facility to the customers.

 To provide better environment to the customers

PAYMENT MODE

 CASH
 CREDIT CARD
 MASTER CARD
 EMI ( Large Party )

RESERVATION POLICY
 Online booking table for Lunch and Dinner

CHANNELS

Marketing Programs/channels
Word Of Mouth/In-Store Marketing

 Table tents.
 Wall posters.

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 V.I.P. party.
 In-store tour given to every new customer.
 Grand Opening celebration.
 Yearly birthday parties.

Local Store Marketing

 School programs - perfect attendance, honor roll.

 Local charity carwash site.
 Free Anmol’s "T" shirts to valuable customers

Local Media

 Direct mail piece - containing interior pictures of our restaurant, our prices, "Theme
Nights," and an explanation of our concept.
 Radio campaign - complete with live remotes on our parking lot. We will pick the three
top local stations with which to place our short and catchy ads. We will also sponsor radio
call-in contests with free meal coupons toAnmo’s the prize. We will trade our
complementary dinner coupons for free radio time. We will also make "live on the air"
presentations of our food products to the disk jockeys, hoping to get the reactions broadcast
to the listening audience.
 Newspaper campaign - placing several large ads throughout the

 Print media -- local newspaper

Most of the restaurant is really heavily on local guest, so advertising placed in city
Town and neighborhood newspapers.

 Broadcast media
We will use local electronic media for advertisements like local TV channels, Radio
Channel like FM 98.5

 Holdings
Holdings are useful for crating a brand loyalty and increase the customer
perception.

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CUSTOMER RELATIONSHIP

 Discount

Special discount offer for regular customer.

 MEMBERSHIP CARDS
 Membership cards for regular/ special customers.
 Regular customers will be included in the membership card scheme.
 Under this scheme the special benefits that customer can get 15 % discount in Restaurant

 CUSTOMER QUERY HANDLING

 Query handling on the telephone as well as personally

 Gifts

 Gifts to a valuable customer.

 FACILITY

 To provide better services to the customers

 To provide better sitting facility to the customers
 To provide better environment to the customers
 To provide better waiting facility to the customers.

 QUALITY
 To offer a best quality food to the customer

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KEY RESOURCES

I will take a loan for (60 %of final cost@12%) business from HDFC bank for our business and
rest of capital will arrange our myself.

Employee
 Employees are our internal resources .who is working for us on the basis of salary. They are
participate in growth of the business. Any business can not run without human resources.
 Human beings are also useful satisfy the customer.

Building
 Location of restaurant is very important.
 It should be located in heart of the city.

Licensing
License is required for running successful business.
So that we have following licence :-

 Registration of firms
 Money lending licence.
 Labour licence
 Labour insurance
 Resturent insurance

Suppliers :-
Raw material supliers.

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KEY ACTIVITIES

 Finance
 Furniture
 Employe
 Training
 Transportation
 Security System
 Electronic Equipments
 Rent / Purchase of Land
 Miscellaneous expenditures
 Hire Advisors
 Money Landing Money
 Bank
 Decoration items
 Equipment in restaurant and banguet hall
 Telephone connection

KEY PARTNER

 Madan
 Deepak sharma
 BANK
 RAW MATERIAL SUPPLIERS
 TRANSPORTER
 Book keeping service
 Crocry

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  ARHETECHURER

Revenue stream

Customer in restaurant
Outside catering
Food coupons sale
Home delivery
Events
Marriage party
Birthday party
Family party
VIP parties

COMPETITION AND RISK ANALYSIS

Analyzing the competition’s strengths and weakness which helps in formulating marketing goals
and strategy which used in the marketing action plan.
Compare the own restaurant to other restaurants. Compare the parking, curbside appeal, holding
areas, food, service, cleanliness, value, and similar characteristics.
With the competitive analysis we will help in determine the strength and weakness of the own
restaurant as compare to the competition.

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Competition Analysis Chart
Potential Own Competition Competition
Benefits restaurant A B

Location

Parking

Food Quality

Food Services

Price

Beverage
Quality
Beverage svc.

Rest Room

Décor

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 Exterior

EQUIPMENTS IN RESTAURANT

COST STRUCTURE

ELECTRONIC EQUIPMENT

EQUIPMENT QTY PRICE PER TOTAL COST(Rs)

QTY

TUBE LIGHT 15 200 3000

FANS BIG 7 765 5333

BULBS 13 40 520

WATER COOLER 2 7200 14400

A.C 4 25300 101200

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 REFRIGERATOR 2 1900 3800

OVEN 2 4000 8000

FRONT OFFICE BUDGET

S.N DESIGNATION NO. OF SALARY MONTHLY YEARLY

O STAFF PER
STAFF PAY PAY

1 RESTAURANT 1 13,000 13,000 156000

MANAGER

2 GATE KEEPER 1 5,000 5,000 60000

3 ACCOUNTANT 1 10,000 10,000 10.000

4 TOTAL 3 28,000 28,000 336000

KITCHEN DEPARTMENT

S.NO DESIGNATION NO. OF SALARY MONTHLY YEARLY

STAFF PER PAY PAR
STAFF
1 EXECUTIVE SHEAF 1 6,000 6,000 72,000

2 OTHER SHEAF 7 3,000 21,000 2,52,000

3 KIITCHEN STEWARD 4 3,000 12,000 57,6000

TOTAL 12 31,800 3,81,000

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TOTAL SALARY OF ALL DEPARTMENT

S.NO NAME OF MONTHLY YEARLY

DEPARTMENT PAY PAR
1 FRONT OFFICE 28000 33600

2 KITCHEN 31800 381000

TOTAL 59800 414600

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