INSTITUTE OF BUSINESS MANAGEMENT

COLLEGE OF BUSINESS MANAGEMENT

Group Members:
Sabrina Sarfaraz (21060)
Yousra Ahmed (20465)
Usama Bin Khalid (18690)

Social Advocacy and Community Service

BBA (H) Section: A

Report Submitted To:

Kazim Usman
Submission & Presentation Date:
August 2nd, 2018
NAME: The Naji's Kitchen

LOCATION: Online business operating from Karimabad.

SECTOR: Food sector

PLAN PROVISION: New business

PROJECT OBJECTIVE AND ITS RELATION WITH A SOCIAL CAUSE

We chose this project as a stepping stone towards the elimination of Poverty, a social cause,
which is prevalent in our society. We as equal citizens of the nation must strive to create an
economic and social balance of equality. This balance can only be achieved when we consider
ourselves equal amongst all be it rich or poor. This project was initiated for the purpose of
instilling a sense of responsibility towards the eradication of poverty in the society.

DESCRIPTION:

Mrs. Nabila Arshad, a 47 year old woman lives in Karimabad with her two children, a son and a
daughter aged 13 and 15 respectively. The son is studying in grade 8, and the daughter has
completed her matriculation and will be joining a government college soon to pursue her
intermediate. The family was left devastated after the sudden demise of her husband in a car
accident on the 5th of July, 2018. Her late husband served as a general physician in Abbasi
Shaheed Hospital (government) for 8 years. Mrs. Nabila currently has no running source of
income to pay for the family’s monthly bills and the educational expenses of her two children.
She is provided financial assistance by her immediate relatives.
JUSTIFICATION:

 Ma’am Nabila, a mother of two was left devastated after the sudden demise of her
husband in a car accident. She is currently unemployed. She has no source of income or
savings for living.
 After the first meeting with her, we realized that she is a well versed woman, considering
that she has been a teacher for a reasonable amount of time before her marriage. We
came to a conclusion that Ma’am Nabila can very easily communicate and deal with
customers.
 We came to know by several people including her relatives and our friend that she is a
great cook and creates magic with her spatula. She has cooked and served food to a party
of more than 40 people at various occasions such as family gatherings and Iftar parties of
her husband.

CAPITAL COST ESTIMATE

Capital Cost Break-Down

Particulars Amount Rs.
Insulated Bag 3000
Containers 2800
Page Boost 1000
Total Capital Cost 6800
NAJI’S WEEKLY MENU

*Subject to change

WEEK 1
  Dish 1 Dish 2 Dish 3 Revenue Per Day Cost per Day
Monday Chicken Pulao Chicken Bhindi    
Qorma
Cost Per Plate (Rs.) 86 70 31   187
Price Per Plate (Rs.) 180 160 110 450  
Tuesday Chicken White Maash ki    
Biryani Karahi Daal
Cost Per Plate (Rs.) 150 100 20   270
Price Per Plate (Rs.) 200 200 100 500  
Wednesday Egg Fried Rice Chicken Baigan ka    
Chilli Bharta
Cost Per Plate (Rs.) 50 85 26   161
Price Per Plate (Rs.) 160 180 100 440  
Thursday Boiled Rice Aloo Moong    
Qeema Masoor ki
Daal
Cost Per Plate (Rs.) 20 98 32   150
Price Per Plate (Rs.) 70 200 110 380  
Friday Tahari Handi Karelay    
Pyaaz
Cost Per Plate (Rs.) 40 97 27   164
Price Per Plate (Rs.) 120 200 100 420  
Saturday Chholey Pulao Achaar Chana Daal    
Chicken (Fried)
Cost Per Plate (Rs.) 70 70 42   182
Price Per Plate (Rs.) 160 160 130 450  
Sunday Chicken Fried Karahi Mix    
Rice Kabab Vegetables
Cost Per Plate (Rs.) 60 94 28   182
Price Per Plate (Rs.) 170 200 110 480  
Revenue (If all three dishes       3120  
are sold once per day)
Variable Cost (If all three         1296
dishes are sold once per day)
 Week 2
  Dish 1 Dish 2 Dish 3 Revenue Per Day Cost per Day
Monday Beef Pulao Chicken Aloo Gobi    
Masala
Cost Per Plate (Rs.) 110 70 24   204
Price Per Plate (Rs.) 250 160 100 510  
Tuesday Vegetable Afghani Bhindi    
Rice Chicken
Cost Per Plate (Rs.) 50 80 31   161
Price Per Plate (Rs.) 150 180 110 440  
Wednesday Boiled Rice Sabut Masoor Karahi    
Kabab
Cost Per Plate (Rs.) 20 26 94   140
Price Per Plate (Rs.) 70 100 200 370  
Thursday Chicken Jalfrezi Anday    
Pulao Chholey
Cost Per Plate (Rs.) 86 70 70   226
Price Per Plate (Rs.) 180 160 160 500  
Friday Beef Biryani Aloo Chicken Maash ki    
Daal
Cost Per Plate (Rs.) 150 70 20   240
Price Per Plate (Rs.) 250 160 100 510  
Saturday Egg Fried Chicken Chilli Cutlets    
Rice
Cost Per Plate (Rs.) 50 85 72   207
Price Per Plate (Rs.) 160 180 180 520  
Sunday Chicken Daal Makhni Tahari    
Nihari
Cost Per Plate (Rs.) 75 38 40   153
Price Per Plate (Rs.) 170 130 120 420  
Revenue (If all three dishes       3270  
are sold once per day)
Variable Cost (If all three         1331
dishes are sold once per
day)
 Week 3
  Dish 1 Dish 2 Dish 3 Revenue Per Day Cost per Day
Monday Chholey Chicken Stew Channa Daal    
Pulao (Fried)
Cost Per Plate (Rs.) 70 70 42   182
Price Per Plate (Rs.) 160 160 130 450  
Tuesday Chicken Chicken White Turayi ki    
Fried Rice Qorma Sabzi
Cost Per Plate (Rs.) 60 80 26   166
Price Per Plate (Rs.) 170 180 100 450  
Wednesday Vegetable Shimla Mirch Maash ki    
Rice Qeema Daal
Cost Per Plate (Rs.) 50 101 20   171
Price Per Plate (Rs.) 150 200 100 450  
Thursday Boiled Rice Achaar Moong    
Chicken Masoor ki
Daal
Cost Per Plate (Rs.) 20 70 32   122
Price Per Plate (Rs.) 70 210 110 390  
Friday Murg Chicken Karelay    
Chholey Biryani Pyaaz
Cost Per Plate (Rs.) 92 100 27   219
Price Per Plate (Rs.) 190 200 100 490  
Saturday Aloo Matar Egg Fried Rice Chicken    
Chilli
Cost Per Plate (Rs.) 33 50 85    
Price Per Plate (Rs.) 200 160 180 540  
Sunday Beef Biryani Chicken Bhindi    
Qorma
Cost Per Plate (Rs.) 150 70 31   251
Price Per Plate (Rs.) 250 160 110 520  
Revenue (If all three dishes       3290  
are sold once per day)
Variable Cost (If all three         1111
dishes are sold once per
day)
 Week 4
  Dish 1 Dish 2 Dish 3 Revenue Per Day Cost per Day
Monday Boiled Rice Pakoron ki Afghani    
Curry Chicken
Cost Per Plate (Rs.) 20 47 80   147
Price Per Plate (Rs.) 70 140 180 390  
Tuesday Chicken Labanani Sabut    
Pulao Kabab Masoor
Cost Per Plate (Rs.) 86 100 26   212
Price Per Plate (Rs.) 180 200 100 480  
Wednesday Mix Karahi Kabab Shimla    
Vegetables Mirch
Qeema
Cost Per Plate (Rs.) 28 94 101   223
Price Per Plate (Rs.) 110 200 200 510  
Thursday Chicken White Karahi Maash ki    
Biryani Daal
Cost Per Plate (Rs.) 100 100 20   220
Price Per Plate (Rs.) 200 200 100 500  
Friday Egg Fried Chicken Chilli Handi    
Rice
Cost Per Plate (Rs.) 50 85 97   232
Price Per Plate (Rs.) 160 180 200 540  
Saturday Baigan ka Boiled Rice Moong    
Bharta Masoor ki
Daal
Cost Per Plate (Rs.) 26 20 32   78
Price Per Plate (Rs.) 100 70 110 280  
Sunday Chholey Palak Gosht Aloo Matar    
Pulao
Cost Per Plate (Rs.) 70 87 33   190
Price Per Plate (Rs.) 160 190 110 460  
Revenue (If all three dishes       3160  
are sold once per day)
Variable Cost (If all three         1302
dishes are sold once per
day)
BREAKDOWN OF VARIABLE COST

RICE
DISH INGREDIENTS Cost DISH INGREDIENTS Cost
Chicken 160 Beef 550
Rice 160 Rice 160
Spices 50 Spices 100
Chicken Fried Rice
Oil 42 Oil 42
Beef Biryani
Total 412 Yoghurt 50
Cost per plate 51.5 Tomatoes 20
Vegetables 100 Total 922
Rice 160 Cost per plate 115.25
Spices 100 Eggs 50
Vegetable Rice
Oil 42 Rice 160
Total 402 Spices 50
Egg Fried Rice
Cost per plate 50.25 Oil 42
Chicken 400 Total 302
Rice 160 Cost per plate 37.75
Spices 110 Chicken 400
Chicken Pulao
Oil 42 Rice 160
Total 712 Spices 100
Cost per plate 89 Oil 42
Chicken Biryani
Beef 550 Tomatoes 20
Rice 160 Yoghurt 50
Spices 80 Total 772
Beef Pulao
Oil 42 Cost per plate 96.5
Total 832 Potatoes 20
Cost per plate 104 Rice 160
Chholey 290 Spices 50
Tahari
Rice 160 Oil 42
Spices 80 Total 272
Chholey Pulao
Oil 42 Cost per plate 34
Total 572 Rice 160
Boiled Rice
Cost per plate 71.5 Cost per plate 20
 DAAL
DISH INGREDIENTS COST
Moong and Masoor ki daal 170
Spices 40
Moong Masoor Ki Daal Oil 42
Total 252
Cost per plate 31.5
Masoor 120
Spices 40
Sabut Masoor Ki Daal Oil 42
Total 202
Cost per plate 25.25
Masoor 120
Makhan 90
Spices 50
Daal Makhani
Oil 42
Total 302
Cost per plate 37.75
Maash daal 60
Spices 50
Maash Ki Daal Oil 42
Total 152
Cost per plate 19
Chana Daal 220
Spices 60
Chana Daal Fried Oil 50
Total 330
Cost per plate 41.25

MEAT
DISH INGREDIENTS COST DISH INGREDIENTS COST
Aloo Chicken Chicken 400 Achaar Chicken Chicken 400
 Aloo 20 Achaar Masala 20
Oil 42 Spices 50
Tomatoes 30 Tomatoes 60
Spices 50 Dahi 30
Total 542 Total 560
Cost per plate 67.75 Cost per plate 70
Chicken 400 Chicken 400
Oil 42 Capsicum 20
Dahi 50 Spices 60
Chicken Masala Jalfrezi
Spices 50 Tomatoes 60
Total 542 Total 540
Cost per plate 67.75 Cost per plate 67.5
Chicken 400 Chicken 500
Oil 42 Vegetables 100
Spices 70 Chicken Chilli Sauces 80
Chicken Qorma
Dahi 50 Total 680
Total 562 Cost per plate 85
Cost per plate 70.25 Chicken 400
Chicken 400 Vegetables 100
Onion 30 Spices 60
Afghani Chicken
Spices 50 Oil 42
Chicken Skew Dahi 50 Total 602
Tomatoes 30 Cost per plate 75.25
Total 560 Chicken 500
Cost per plate 70 Cream 80
Chicken 400 Oil 42
Tomatoes 60 Dahi 50
Chicken Handi
Dahi 25 Spices 70
Chicken Karahi
Spices 60 Tomatoes 30
Total 545 Total 772
Cost per plate 68.125 Cost per plate 96.5
Qeema 670 Beef 660
Capsicum 50 Karhai Masala 60
Spices 50 Karhai Kebab Spices 30
Shimla Mirch Qeema
Oil 42 Total 750
Total 812 Cost price plate 93.75
Cost per plate 101.5      

MEAT
DISH INGREDIENTS COST DISH INGREDIENTS COST
Chicken White Karahi Chicken 400 Anday Chholey Anday 100
 Cream 80 Chholey 270
Oil 42 Oil 42
Dahi 50 Spices 50
Spices 70 Tomatoes 30
Green Tomatoes 30 Dahi 30
Total 672 Total 522
Cost per plate 84 Cost per plate 65.25
Chicken 400 Chicken Kaleji 165
Onion 30 Oil 42
Oil 42 Spices 50
Dahi 50 Chicken Kaleji Tomatoes 30
Chicken White Qorma
Spices 70 Dahi 30
Tomatoes 30 Total 317
Total 622 Cost per plate 39.625
Cost per plate 77.75 Chicken 400
Chicken 500 Corn Flour 100
Aloo 30 Chicken Nihari Spices 70
Oil 100 Total 570
Chicken Labnani Kabab Spaghetti 60 Cost per plate 71.25
Spices 50 Chaney ki daal 220
Total 740 Gosht 500
Cost per plate 92.5 Spices 50
Chaney Ki Daal Gosht
Kareley 80 Oil 42
Gosht 550 Total 812
Tomatoes 30 Cost per plate 101.5
Kareley Gosht Spices 50 Gosht 500
Oil 42 Paalak 100
Total 752 Spices 50
Paalak Gosht
Cost per plate 94 Oil 42
Chicken 400 Total 692
Chholey 180 Cost per plate 86.5
Oil 42 Qeema 670
Spices 50 Aloo 20
Murg Chholey
Tomatoes 30 Spices 50
Aloo Qeema
Dahi 30 Oil 42
Total 732 Total 782
Cost per plate 91.5 Cost per plate 97.75

VEGETABLE
INGREDIENT INGREDIENT
DISH S COST DISH S COST
Mix Vegetable Vegetables 100 Curry Baisan 180
 Spices 50 Dahi 100
Oil 42 Spices 50
Tomatoes 30 Oil 42
Total 222 Total 372
Cost per plate 27.75 Cost per plate 46.5
Potatoes 20 Chicken 250
Mattar 150 Potatoes 40
Oil 42 Spices 50
Aloo Mattar
Spices 50 Cutlets Breadcrumbs 210
Total 262 Eggs 25
Cost per plate 32.75 Total 575
Gobi 80 Cost per plate 71.875
Potatoes 20 Kareley 80
Spices 50 Onions 40
Aloo Gobi
Oil 42 Spices 50
Kareley Pyaaz
Total 192 Oil 42
Cost per plate 24 Total 212
Baingan 90 Cost per plate 26.5
Spices 50 Turai 114
Baingan ka Tomatoes 20 Spices 50
Turai Ki
Bharta Oil 42 OIl 42
Sabzi
Total 202 Total 206
Cost per plate 25.25 Cost per plate 25.75
Bhindi 150      
Spices 50      
Fried Bhindi Oil 42      
Total 242      
Cost per plate 30.25      
 RICE VEGETABLE
DISH COST PER PLATE PRICE PER PLATE DISH COST PER PLATE PRICE PER PLATE
Chicken Biryani 100 200 Mix Vegetable 28 110
Beef Biryani 150 250 Aloo Mattar 33 110
Chicken Pulao 85.5 180 Aloo Gobi 24 100
Beef Pulao 110 200 Baingan ka Bharta 26 100
Chholey Pulao 70 160 Curry 47 140
Vegetable Rice 50 150 Cutlets 72 180
Egg Fried Rice 50 160 Fried Bhindi 31 110
Chicken Fried Rice 60 170 Kareley Pyaaz 27 100
Boiled Rice 20 70 Turai Ki Sabzi 26 100
Tahiri 40 120 DAAL
CHICKEN/MEAT DISH COST PER PLATE PRICE PER PLATE
DISH COST PER PLATE PRICE PER PLATE Moong Masoor Ki Daal 32 110
Aloo Chicken 70 160 Sabut Masoor Ki Daal 26 100
Chicken Masala 70 160 Daal Makhani 38 130
Chicken Qorma 70 160 Maash Ki Daal 20 100
Chicken Stew 70 160 Chana Daal Fried 42 130
Chicken Karahi 70 160
Achaar Chicken 70 160
Jalfrezi 70 160
Chicken Chilli 85 180
Afghani Chicken 80 180
Chicken White Karahi 100 200
Chicken White Qorma 80 180
Chicken Labnani Kabab 100 200
Murgh Chholey 92 190
Anday Chholey 70 160
Chicken Kaleji 40 120
Chicken Nihari 75 170
Chaney Ki Daal Gosht 101 190
Paalak Gosht 87 190
Aloo Qeema 98 200
Shimla Mirch Qeema 101 200
Kareley Gosht 94 200
Karhai Kebab 94 200
MODE OF FINANCING: Individual savings

Total finance required – Rs. 12040 for 1 plate per dish per day. Subject to change depending
upon the orders.

FINANCIAL ANALYSIS

FINANCIAL ANALYSIS
             
Weeks CAPITAL COST VARIABLE COST TOTAL COST REVENUE NET INCOME
300
Insulated Bag 0        
300
Week 1
Containers 0 1296 8296 3120 -5176
100
Page Boost 0        
Week 2     1331 1331 3270 1939
Week 3     1111 1111 3290 2179
Week 4     1302 1302 3160 1858
Monthly Net Income           800

*Capital Cost is one time cost.

*Variable Cost and Revenue is calculated on the basis of 1 plate per dish sold per day.
*The estimated revenue for the next month will be Rs. 7392 (1 plate per dish per day) considering capital cost is a on

SEGMENTATION, TARGETING, AND POSITIONING (S.T.P)

Segmentation: General Lifestyle

Targeting: Working class

Positioning: Naji’s Kitchen offering homemade, delicious and hygienic food to working class to
save their time of cooking food at home.
SWOT ANALYSIS

Strength: Unique taste, Hygienic, and Homemade food. Ease of online ordering

Weakness: Limited Capacity in the short run

Opportunities: Ability to increase the capacity and customer base in the long run

Threats: Increasing food catering businesses

IMPLEMENTATION SCHEDULE

2nd Week of July Spoke to the family, Calculated monthly expenses, Decided the
project plan

3rd Week of July Visited the house twice, Designed a menu, Created a Facebook
page, Cost Analysis, Capital Estimation, Breakdown of Variable
Cost

4th Week of July Financial Analysis, Communication Strategy, Marketing Plan

1st Week of August Implementation of Communication Strategy, Establishing a setup

2nd Week of August Increase the customer base.

3rd Week of August Evaluation of Cost and Revenue, Provision of resources according
to the demand.

4th Week of August Keep a check and guide.