C

NAME : JAY KUMAR VASANT BHAI SOLANKI.

STUDENT ID : 18BBA098
SUBJECT: EDIM
PRESENTATION ON VILLAGE IN HOTEL BUSINESS PLAN
FACULTY GUIDE : DR.PRANAV DESAI AND DR.JIGNASU
YAGNIK
DEPARTMENT : INDUKAKA IPCOWALA INSTITUTE OF
MANAGEMENT
CHARUSAT UNIVERSITY
EXECUTIVE SUMMARY

• MISSION AND OBJECTIVES

• KEYS TO SUCCESS
• BUSINESS DESCRIPTION
• SWOT ANALYSIS
• MARKETING AND SALES
PLAN
• FINANACIAL PLAN
• TECHNICAL REQUIREMENTS
MISSION & OBJECTIVES
Customer satisfaction

Ambience

Teamwork KEYS TO SUCCESS

•Unique and innovative
Personal accountability •Employee retention
focus
Integrity •Cost control focus
•Product quality

Healthy and safe environment

Strengthening brand and

Improving position in local market
BUSINESS DESCRIPTION

BUSINESS •
Village In
NAME Restaurant

NATURE
OF • FOOD SERVICES
BUSINESS
• Thaltej,Ahmedabad.

LOCATION
 LUNCH AND
DINING VENUE

OUTDOOR VENUE
FOR SNACKS
 Food Menu
Menu -  
 Roti  Goor
 Puri  Mix Salad
 Rice  Beet
 Dal  Onion
 Alu Subji  Tomato
 Leelu Shak  Pickle
 Kathol  Lemon
 Farsan -1  Butter Milk
 Meethai -2  Icecream
 Papad

Menu -
 Bajri na rotla , Makai na rotla
 Bhakri , Methi na thepla
 Makkhan , Khichdi
 Kadhi , Bataka nu shak
 Leelu Shak -2 , Kathol
 Farsan -2 , Meethai -2
 Leelee Chatni , Lasan Chatni
 
 Daliya ni Chatni , Kharek
 Papad , Butter Milk
 Goor , Kakdi
 Beet , Onion
 March , Pappayu
 Tomato , Haldar
 Carrot , Pickle
 Ice cream
Company registration and Licence requirement

Trade License from

municipal corporation

FSSAI (Food safety and

standard authority of India)

GST registration

Professional Tax License

Business registration
SWOT ANALYSIS

A) STRENGTHS & OPPORTUNITIES

 Less competition
 Reasonable rate & quantity
 Qualified management team
 Gujarati Regular And Special Kathyawadi tasty food.

B) WEAKNESSES & THREATS

 Restaurant is new and not established
 Loan burden
 Limited Capital.
MARKETING PLAN

PRODUCT (MENU) PROMOTION

• BILLBOARD PRICE
• Gujarati Regular ADVERTISEMENT • COST PLUS
• Kathiyawadi • DISTRIBUTION OF
PAMPHLETS PRICING
• DRINKS • ADVERTISEMENT IN • PENETRATION
• SALADS LOCAL NEWSPAPAER
PRICING
• ONLINE
ADVERTISING(FACEBOO
K)
• ATTRACTIVE
DISCOUNTS
TARGET AUDIENCE
SALES PLAN
• In Restaurant.
METHODS
OF
SELLING

• Cash
PAYMENT • Paytm or Payment bank
SYSTEM • Debit cards

• Highest sales On
SALES Saturday and Sunday.
VARIANCE
ARRANGEMENT Of Food

• Two days stock in inventory will be

maintained for emergency situations

• Manufacturing of items (raw

materials) will be in morning every day
• Proper quality and quantity checks will
be done.
FINANCIAL PLAN

TOTAL COST OF THE PROJECT

Sr. Particulars Total Value (Rs.)

1 Fixed Capital 12332000

2 Working capital ( One 803033.4
Cycle )
3 Preliminary & Pre- 40000
operative Expenses
  Total 13175033.4
FINANCIAL PLAN

PROFITABILITY PROJECTIONS

Sr. No. Particulars Amount (Rs.)

1 Annual Sale Realisation 18010000
2 Cost of Manufacturing/  
Servicing
A Annual Working capital 9636400.8
B Annual Interest on loan 210000
C Annual Depreciation 44400
  Total 9890801
3 Gross Profit/Loss (1-2) 8119199
FINANCIAL PLAN

Fixed Cost

Sr. Item Rs.

1 Depreciation 44400

2 Interest on capital investment 210000

3 40% of wages of staff & labour 158800

4 40% of expenses 9480

  Total 422680
FINANCIAL PLAN

Break-Even Point

Break Even Point = Fixed Cost x 100

Fixed Cost + Profit

= 42268000
8541879

= 4.95 %
MANPOWER PLANNING

Managers

 Manpower will be hired through Chefs

Newspaper advertising.
Servers
 Necessary training sessions will be
Organized. Miscellaneous (dishwashers,
delivery man etc)
 TECHNICAL REQUIREMENTS

1. ROBUST POS with number of

integrated features that has
streamlined the restaurant operations
to great extent.

2. WiFi Facility

3. Entertainment Technology