Acknowledgement

This project is the outcome of a work assigned to us under our faculty Farzana Chowdhury in the course Introduction to Business. The foundation of the course was ased on understanding the esta lishing process of a usiness. The report was designed to enhance students! e"perience and gather knowledge from a practical #perating pro lem. $e are grateful to them who ha%e spontaneously assisted us in the con%eyance in of the report. $e are especially thankful to our honora le faculty Farzana Chowdhury who has helped us time to time during the project and guided us in understanding the pro lem and finding out solutions for it. $e are also thankful to all the participants of our cases who ha%e helped us in more than their capa ilities and ha%e focused our attention to the other side of the usiness pro lem at hand. Their efforts and e"perience in the matter will e%entually pro%ide answers to the pro lems.

Abstract/Summary
&dda Cafeteria' (&

Bangladeshi restaurant)( unlike a typical restaurant) will pro%ide a uni*ue com ination of e"cellent food at %alue pricing with a fun and entertaining atmosphere. &dda Cafeteria is the answer to an increasing demand. The pu lic wants %alue for e%erything that it purchases is not willing to accept anything that does not meet its e"pectations) and wants entertainment with its dining e"perience. In today+s highly competiti%e en%ironment) it is ecoming increasingly more difficult to differentiate one restaurant concept from another. &dda Cafeteria will do this y eing the est restaurant in the area. $e will pro%ide our customers with uni*ue local and foreign food with local entertainers e%ery week. This plan is prepared to o tain financing for the initial launch of this concept. The financing is re*uired to egin work on kitchen design) manuals and recipe ooks) site selection) e*uipment purchases) and to co%er e"penses in the first year of usiness. The financing) in addition to the capital contri utions from the owners) will allow &dda Cafeteria to successfully open and maintain operations through year one. The initial capital in%estment will allow pro%iding its customers with a %alue dri%en) entertaining dining e"perience. ,uccessful operation through year three will pro%ide enough cash flow to e independent in year four.

Table of Contents
1.1 1.2 1.3 Executive Summary Business Description Product & Service

1.4

Business Environment & Market Ana ysis !ndustry Back"round #ompetitive Ana ysis Market Ana ysis

1.$ 1.% 1.' 1.( 1.) 1.1+ 1.11

Sa es & Marketin" P an &peratin" P an Mana"ement Summary #apita Mana"ement & Bud"etin" *imitations #onc usion Appendix

Executive Summary
Adda #a,eteria- a sin" e unit- medium.si/e restaurant servin" 0ea t0y- contemporary sty e ,ood. 10e restaurant 2i 3e ocated at %4$ Mirpur road in D0aka- Ban" ades0. 10e company4s "oa is t0at o, a mu ti.,aceted success. &ur ,irst responsi3i ity is to t0e ,inancia 2e .3ein" o, t0e restaurant. 5e 2i meet t0is "oa 20i e tryin" to consider6

17 10e e,,ect o, our products on t0e 0ea t0 and 2e 3ein" o, our customers 8and our sta,,7 27 10e impact t0at our 3usiness practices and c0oices 2i 0ave on t0e environment and 37 10e 0i"0 9ua ity o, attitude- ,airness- understandin"- and "enerosity 3et2een mana"ement- sta,,- customers- and vendors. A2areness o, a t0ese ,actors and t0e responsi3 e actions t0at resu t 2i "ive our e,,orts a sense o, purpose and meanin" 3eyond our 3asic ,inancia "oa s. A suita3 e site ,or t0e ,irst restaurant 2as ,ound ast mont0 and ease ne"otiations are in t0e ,ina sta"es. 10e ocation 2i 3e on Mirpur Street- :ust outside Mirpur.1 and c ose to a dense popu ation o, t0e tar"et market. 50en t0e ease is si"ned t0ere 2i 3e t0ree mont0s o, ,ree rent ,or construction and in t0at time t0e 3a ance o, t0e start.up ,unds must 3e raised. 5it0 t0at p0ase comp eted- Adda ;estaurant can t0en open and t0e operations p0ase o, t0e pro:ect can 3e"in.

!, t0e 3usiness is meetin" its pro:ections 3y mont0 nine- 2e 2i start scoutin" ,or a second ocation and deve op p ans ,or t0e next unit. &ur ,ive year "oa is to 0ave 3 restaurants in t0e "reater Mirpur area 2it0 a com3ined annua pro,it o, 3et2een <$++-+++ and <1-+++-+++.

Goals Adda #a,eteria an innovative concept t0at tar"ets a ne2- "ro2in" market. 5e assume t0at t0e market 2i respond- and "ro2 9uick y in t0e next $ years. &ur "oa s are to create a reputation o, 9ua ity- consistency and security 8sa,ety o, ,ood7 t0at 2i make us t0e eader o, a ne2 sty e o, dinin".

Strategies our marketin" e,,orts 2i 3e concentrated on take.out and de ivery- t0e areas o, most promisin" "ro2t0. As t0e market c0an"es- ne2 products may 3e added to maintain sa es. Milestones A,ter t0e restaurant opens- 2e 2i keep a c ose eye on sa es and pro,it. !, 2e are on tar"et at t0e end o, year 1- 2e 2i Risk Evaluation 5it0 any ne2 venture- t0ere is risk invo ved. 10e success o, our pro:ect 0in"es on t0e stren"t0 and acceptance o, a ,air y ne2 market. A,ter year 1- 2e expect some copycat competition in t0e ,orm o, ot0er independent units. #0ain competition 2i 3e muc0 ater. ook to expand to a second unit.

Business Description
10e ,ood service 3usiness is t0e t0ird ar"est industry in t0e country. !t accounts ,or over <24+ 3i ion annua y in sa es. 10e independent restaurant accounts ,or 1$= o, t0at tota . 10e avera"e Ban" ades0i spends 1+= o, 0is>0er income on mea s a2ay ,rom 0ome. 10is num3er 0as 3een increasin" ,or t0e past seven years. !n t0e past ,ive years t0e restaurant industry 0as out.per,ormed t0e nationa ?@P 3y 4+=. 10e reasons "iven 3y t0e Aea t0 Ministry ;eport 8@ovem3er 2+++7 are 17 i,esty e c0an"es- 27 economic c imate- and 37 increase o, product variety. 10ere are 3++ ne2 restaurants openin" every mont0 and over 2++ more needed to keep pace 2it0 increasin" demand.

!n 1)(( 10e @ationa ;estaurant Association re eased t0e Boodservice !ndustry 2+++ report t0at ,orecasted 0o2 t0e industry mi"0t ook in t0e year 2+1$. Some 0i"0 i"0ts ,rom t0e pane 4s ,indin"s6

C#onsumers 2i spend a "reater proportion o, t0eir ,ood do ar a2ay ,rom 0ome. !ndependent operators and entrepreneurs 2i 3e t0e main source o, ne2 restaurant concepts. @utritiona concerns 2i 3e critica at a types o, ,oodservice operations- and ,ood , avors 2i 3e important. Environmenta concerns 2i receive increased attention.C

10e market ,or Adda #a,eterias products covers a ar"e area o, diverse and dense y popu ated "roups. A t0ou"0 it 2i 3e ocated in a do2nto2n area- it is an area 20ere peop e trave to eat out and one t0at is a so ,re9uented 3y tourists. !t is a so an area kno2n ,or and caterin" to t0e demo"rap0ic "roup 2e are tar"etin". !n s0ort our 3usiness 2i 3asica y serve t0e oca peop e- students & 3usinessmen as 2e .

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roducts ! Related Services

&dda -estaurant will e offering a menu of food and e%erages with a distincti%e image. There will e three ways to purchase these products. ta le ser%ice at the restaurant) take'out from the restaurant) and deli%ery to home or office.

"#e Menu 10e Adda menu 8see appendices7 is moderate si/ed- and moderate. o2 priced o,,erin" a co ection o, et0nic and Ban" ades0i items 2it0 a common t0eme .. 0ea t0y 8 o2.,ato2 c0o estero - natura in"redients7- , avor,u - and ,ami iar. &ur "oa is to create t0e ima"e o, i"0t satis,yin" and sti nutritious ,ood. 10ere 0as 3een an increased a2areness o, nutritiona and 0ea t0 concerns in recent years and a "ro2in" market o, peop e 20o no2 eat t0is sty e o, cookin" re"u ar y. roduction Bood production and assem3 y 2i take p ace in t0e kitc0en o, t0e restaurant. Bres0 ve"eta3 es- meat and dairy products 2i 3e used to crate most o, t0e dis0es ,rom scratc0. 10e c0e, 2i exercise strict standards o, sanitation- 9ua ity production- and presentation or packa"in" over t0e kitc0en and service sta,,. Service 10ere 2i 3e t0ree 2ays a customer can purc0ase ,ood. 10ey may sit do2n at one o, t0e $4 seats in t0e dinin" room and "et ,u service ,rom a 2aitperson. A separate take. out counter 2i service t0ose 20o 2is0 to pick up t0eir ,ood. Most take.out ,ood 2i 3e prepared to order 2it0 orders comin" ,rom eit0er t0e te ep0one or ,ax. De ivery 8an indirect ,orm o, take.out7 2i 3e avai a3 e at certain times and to a imited area. $uture %pportunities 10ere is a market se"ment t0at pre,ers to eat t0is type o, cookin" at 0ome a t0ou"0 t0ey do not 0ave t0e time to cook. 10ere are a ready caterers and even mai order companies t0at provide individua s and ,ami ies 2it0 up to a mont04s supp y o, pre.prepared mea s.

10is opportunity 2i 3e researc0ed and deve oped on a tria 3asis. !, success,u - it cou d 3ecome a ma:or ne2 source o, income 2it0out creatin" t0e need ,or additiona sta,, or production space.

Business Environment ! Market Analysis

&ndustry Background
A t0ou"0 t0e restaurant industry is very competitive- t0e i,esty e c0an"es created 3y modern ivin" continue to ,ue its steady "ro2t0. More and more peop e 0ave ess timeresources- and a3i ity to cook ,or t0emse ves. 1rends are very important and Adda is 2e positioned ,or t0e current interest in i"0ter- 0ea t0ier ,oods at moderate to o2 prices. 10e ,ood service 3usiness is t0e t0ird ar"est industry in t0e country. !t accounts ,or over <24+ 3i ion annua y in sa es. 10e independent restaurant accounts ,or 1$= o, t0at tota . 10e avera"e Ban" ades0i spends 1+= o, 0is>0er income on mea s a2ay ,rom 0ome. 10is num3er 0as 3een increasin" ,or t0e past seven years. !n t0e past ,ive years t0e restaurant industry 0as out.per,ormed t0e nationa ?@P 3y 4+=. 10e reasons "iven 3y t0e Aea t0 Ministry ;eport 8@ovem3er 2+++7 are 17 i,esty e c0an"es- 27 economic c imate- and 37 increase o, product variety. 10ere are 3++ ne2 restaurants openin" every mont0 and over 2++ more needed to keep pace 2it0 increasin" demand.

$uture "rends ! Strategic %pportunities

10e predicated "ro2t0 trend is very positive 3ot0 in s0ort and on".term pro:ections. Aea t0 Ministry states a"ain t0at as modern ivin" creates more demands- peop e 2i 3e compe ed to eat more mea s a2ay ,rom 0ome. 10e ;eport 8Apri 2+++7 estimates t0is as 0i"0 as 3+= over t0e next ,ive years. !n 1)(( 10e @ationa ;estaurant Association re eased t0e Boodservice !ndustry 2+++ report t0at ,orecasted 0o2 t0e industry mi"0t ook in t0e year 2+1$. Some 0i"0 i"0ts ,rom t0e pane 4s ,indin"s6

C#onsumers 2i spend a "reater proportion o, t0eir ,ood do ar a2ay ,rom 0ome. !ndependent operators and entrepreneurs 2i 3e t0e main source o, ne2 restaurant concepts. @utritiona concerns 2i 3e critica at a types o, ,oodservice operations- and ,ood , avors 2i 3e important. Environmenta concerns 2i receive increased attention.C

'ompetitive Analysis
10ere are over t2o do/en restaurants in t0e Mirpur area t0at se ,ood at simi ar prices. A t0ou"0 t0is presents an o3vious c0a en"e in terms o, market s0are- it a so indicates t0e presence o, a ar"e- stron" potentia . 10e ne2est competitors 0ave made t0eir success,u entry 3ased on an innovative concept or nove ty.Adda #a,eteria 2i o,,er an innovative product in a ,ami iar sty e at a competitive price. &ur a""ressive p ans o, take.out and de ivery 2i a so "ive us an advanta"e to create a "ood market s0are 3e,ore t0e competition can ad:ust or simi ar concepts appear. 'ompetitor(s ro)ile #ompetin" 2it0 Adda #a,eteria ,or t0e tar"et market are t0ese cate"ories o, ,ood providers6

!ndependent ta3 e service restaurants o, simi ar menu and price structure. #ommercia ,oodservice companies servin" students direct y.

!ndependent operators inc ude Prince ;estaurant- Ba"dad ,ood- Bom3ay # u3- Prince #a,e- Briends restaurant and Ae vetia. Most are et0nic 3ased and 2i carry at east t2o simi ar menu items. Prince and Briends are on".standin" 3usinesses 20i e t0e ot0ers are ,air y ne2. 10ey a are doin" very 2e . 10e ma:or c0ain restaurants are #0i i4s and Dian"s0i. A are re ative y ne2 3ut 2e esta3 is0ed and pro,ita3 e. 10ey 0ave 3i" resources o, marketin" and>or a specia ty product or attraction. !n addition t0ere are t2o oca caterin" companies t0at de iver prepared mea s dai y to o,,ices. 'ompetitive Strategy 10ere are t0ree ma:or 2ays in 20ic0 2e 2i create an advanta"e over our competitorsE

product identity- 9ua ity- and nove ty 0i"0 emp oyee motivation and "ood sa es attitude !nnovative and attractive service options.

1+

Adda #a,eteria 2i 3e t0e on y restaurant amon" a t0e competition 20ic0 ,ocuses t0e entire menu on 0ea t0y- o2.,at cookin". Eac0 o, t0e competitors o,,ers at east one C0ea t0yC se ection on t0eir menu. Prince even 0as an entire section ca ed C&n t0e *i"0ter SideC 3ut in a cases t0ey are a 2ays seen as a ternatives to t0e main sty e 3ein" o,,ered. 10e tar"et market 2i perceive Adda #a,eteria as t0e destination ocation ,or 0ea t0y- o2.,at cookin". &nce t0ey 0ave tried t0e restaurant- t0eir experience 2i 3e rein,orced 3y ,riend y- e,,icient- kno2 ed"ea3 e service. ;eturn and repeat 3usiness 2i 3e ,aci itated 3y accessi3 e take.out and de ivery options. At t0e time o, t0is 2ritin" a o, t0e competitors o,,ered take.out 3ut on y t2o 8Ba"dad & #0i i4s7.

Market Analysis
"#e "arget Market 10e market ,or Adda #a,eterias products covers a ar"e area o, diverse and dense y popu ated "roups. A t0ou"0 it 2i 3e ocated in a do2nto2n area- it is an area 20ere peop e trave to eat out and one t0at is a so ,re9uented 3y tourists. !t is a so an area kno2n ,or and caterin" to t0e demo"rap0ic "roup 2e are tar"etin". Market *ocation ! 'ustomers 10e Mirpur area is one o, t0e most desira3 e retai ocations in D0aka. 10e Mass. #0am3er o, #ommerce rates it as t0e t0ird 3est retai market in t0e state. 10ere are more t0an 4++ 3usinesses in a 1>4 s9uare mi e area 2it0 avera"e sa es o, <33+ per s9uare ,oot. The customer ase will come from / major segmentsE

*ocal population .. t0e city o, D0aka 2it0 a year.round popu ation o, 14$-+++ is centra y ocated in t0e Mirpur area and is 2it0in 1$ minutes drive o, ( ma:or ocations. 'olleges and +niversity,s students .. Mirpur 0as % di,,erent sc0oo s 2it0in 2a kin" distance o, Mirpur.1 and a seasona popu ation o, 22-+++. !n addition $ more co e"es near t0e s9uare 0ave ar"e student 3odies. *ocal businessmen F Mirpur area consists t0e 2nd ar"e commodity market in D0aka city. Peop es ,rom every s andered come 0ere ,or t0eir s0oppin" and dai y commodities. *ike. Prince s0oppin" ma - A"ora S0oppin" ma - *oca market- t0ousands o, peop e comes 0ere dai y.

The food concept and product image of &dda Cafeteria will attract / different customer profiles6

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"#e student .. more and more youn" peop e 0ave deve oped 0ea t0y eatin" 0a3its. Some a so "o t0rou"0 a C0ea t0 ,ood p0aseC 20i e in co e"e. "#e #ealt# conscious person o) any age or sex .. t0is inc udes anyone on a restricted or prescri3ed diet or t0ose 20o 0ave committed to a 0ea t0y diet. 'urious and open-minded .. Ci, you try it- you 2i ike it.C 10rou"0 marketin"pu3 icity- and 2ord.o,.mout0- peop e 2i seek out a ne2 experience and earn t0at nutritious ,ood can 3e tasty- ,un- convenient- and inexpensive.

Market "rends ! t#e $uture

10e popu ation and demo"rap0ics o, Mirpur area 0ave remained steady ,or t0e ast 1+ years. 1ourism 0as increased 24= over t0e ast 3 years and is predicted to keep "ro2in". *oca 3usinesses are increasin" at a rate o, 1(= year y. 10e idea o, a 0ea t0 consciousness t0rou"0 nutritiona a2areness and dietary c0an"e 0as 3een s o2 y 3ui din" ,or t0e ast ' years. 10e extensive "overnment studies and ne2 Bood ?uide Pyramid 0ave "iven everyone a ne2 de,inition o, a 3a anced- 0ea t0y diet. 10is is not a ,ad 3ut a true dietary trend. Backed 3y t0e scienti,ic and medica community- t0e media- t0e "overnment- and endorsed 3y t0e 3i" ,ood manu,acturers. As t0e Boodservice 2+++ report stated- t0is trend 2i 3e even more important 3y t0e turn o, t0e century. As peop e 2ant to stay 0ome more and cook ess our strate"y o, de iverin" prepared mea s on a 2eek y or mont0 y arran"ement may 3e a 2idespread accepted ne2 2ay o, eatin".

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Basica y peop e ove to 0ave 9ua ity ,ood at a c0eaper price and at present times t0e demand o, 9ua ity ,ood is "oin" 0i"0 so i, 2e can provide t0em 9ua ity ,ood at a reasona3 e rate t0en 2e 3e ieve 2e can penetrate t0e market t0e 2ay 2e expect it to 3e.

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Sales ! Marketing lan

Market enetration Entry into t0e market s0ou d not 3e a pro3 em. 10e store 0as 0i"0 visi3i ity 2it0 0eavy ,oot tra,,ic a day on". 10e oca residents and students a 2ays support ne2 restaurants and t0e tourists do not 0ave ,ixed pre,erences. !n addition- 1k.2 ak0 0as 3een 3ud"eted ,or a pre.openin" advertisin" and pu3 ic re ations campai"n. Marketing Strategy Bocusin" on t0e uni9ue aspect o, t0e product t0eme 80ea t0y- tasty ,oods7 a mix o, marketin" ve0ic es 2i 3e created to convey our presence- our ima"e- and our messa"e.

Print media .. oca ne2spapers- ma"a/ines and student pu3 ications Broadcast media .. oca pro"rammin" and specia interest s0o2s Hotel guides- concier"e re ations- #0am3er o, #ommerce 3roc0ures Direct mail .. su3scri3er ists- o,,ices ,or de ivery Misc. .. ye o2 pa"es- c0arity events

A pu3 ic re ations ,irm 0as 3een retained to create specia events and so icit print and 3roadcast covera"e- especia y at t0e start.up. 10e marketin" e,,ort 2i 3e sp it into 3 p0asesE 17 Opening .. An advanced notice 8press packet7 sent out 3y t0e P; ,irm to a media and printed announcement ads in key p aces. Bud"et F 1k.1 ak0. 27 Ongoing .. A , exi3 e campai"n 8usin" t0e a3ove media7- assessed re"u ar y ,or e,,ectiveness. Bud"et F 1k.'$+++. 37 Point of sale .. A 2e .trained sta,, can increase t0e avera"e c0eck as 2e as en0ancin" t0e customer4s overa experience. 5ord.o,.mout0 re,erra is very important in 3ui din" a customer 3ase. Future plans and Strategic Opportunities #aterin" to o,,ices 8even outside o, our oca area7 may 3ecome a ar"e part o, "ross sa es. At t0at point a sa es a"ent 2ou d 3e 0ired to direct y market our products ,or dai y de ivery or catered ,unctions. Basica y our services 2i 3e provided ,o o2in" t2o met0ods6

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i7 ii7

Payment via cas0 Payment via credit card.

%perations lan
$acilities ! %))ices 10e restaurant at %4$ Mirpur Street is a 24++ S9uare ,it space. !t 2as ,ormer y a restaurant and needs on minor structura modi,ications. 10e icenses and codes4 issues are a in order. @e2 e9uipment and dinin" room ,urnis0in"s 2i 3e purc0ased and insta ed 3y t0e "enera contractor. &,,ices o, t0e corporation 2i 3e moved to t0e restaurant a,ter openin". .ours o) %peration 10e restaurant 2i 3e open ,or 3reak,ast- unc0 and dinner ' days a 2eek. Service 2i 3e"in at +)6++ AM and end at 116++ PM. Employee "raining Emp oyees 2i 3e trained not on y in t0eir speci,ic operationa duties 3ut in t0e p0i osop0y and app ications o, our concept. 10ey 2i receive extensive in,ormation ,rom t0e c0e, and 3e kept in,ormed o, t0e atest in,ormation on 0ea t0y eatin". Systems & Controls A 3i" emp0asis is 3ein" p aced on extensive researc0 into t0e 9ua ity and inte"rity o, our products. 10ey 2i constant y 3e tested ,or our o2n 0i"0 standards o, ,res0ness and purity. Bood costs and inventory contro 2i 3e 0and ed 3y our computer system and c0ecked dai y 3y mana"ement. $ood roduction Most ,ood 2i 3e prepared on t0e premises. 10e kitc0en 2i 3e desi"ned ,or 0i"0 standards o, sanitary e,,iciency and c eaned dai y. Bood 2i 3e made most y to order and stored in ar"e coo ers in t0e 3asement.

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Delivery ! 'atering Bood ,or de ivery may 3e simi ar to take.out 8prepared to order7 or it may 3e prepared ear ier and stocked. #aterin" 2i 3e treated as de iveries.

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Management Summary
/ey Employees ! rincipals A Amin- President. 1ama is a so t0e o2ner and mana"er o, GParis ,oodH a oca natura ,ood 20o esa er and retai store. Since 2+++ 0is company 0as created a 0i"0. pro,i e mainstream ima"e ,or natura ,oods. !n 2++$ Paris ,ood opened a sma ca,e 2it0in t0e retai store t0at 3ecame so popu ar and pro,ita3 eE 0e decided to expand t0e concept into a ,u service restaurant. A Amin 3rin"s 2it0 0im a track record o, success in t0e natura ,oods industry. Ais mana"ement sty e is innovative and in keepin" 2it0 t0e corporate sty e out ined in t0e mission statement. 'ompensation ! &ncentives Adda #a,eteria 2i o,,er competitive 2a"es and sa aries to a emp oyees 2it0 3ene,it packa"es avai a3 e to key personne on y. Board o) Directors An impressive 3oard o, directors 0as 3een assem3 ed t0at represents some top pro,essiona ,rom t0e area. 10ey 2i 3e a "reat asset to t0e deve opment o, t0e company. 'onsultants ! ro)essional Support Resources At t0e present- no outside consu ts 0ave 3een retained- exceptin" t0e desi"n department at Best E9uipment. Management to be Added 5e are present y searc0in" ,or a "enera mana"er and executive c0e,. 10ese key emp oyees 2i 3e 2e c0osen and "iven incentives ,or per,ormance and "ro2t0. Management Structure ! Style A Amin 2i 3e t0e President and #0ie, &peratin" &,,icer. 10e "enera mana"er and c0e, 2i report to 0im. 10e assistant mana"er and souse.c0e, 2i report to t0eir respective mana"ers- and a ot0er emp oyees 2i 3e su3ordinate to t0em. %wners#ip A Amin and t0e stock0o ders 2i retain o2ners0ip 2it0 t0e possi3i ity o, o,,erin" stock to key emp oyees i, deemed appropriate.

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Managerial .ierarc#y

Directors 8S0are o, pro,it7

Mana"er 8<'$++7

Ditc0en !n c0ar"e 8<4$++7

Security in #0ar"e 8<4+++7

#as0ier 8<$+++7

#0ie, #0e, 8<4+++7

?ateman 8<2$++7

51 8<3+++7

Asst. #0e, 8<3+++7

# eaner 8<2$++7

52 8<3+++7

Assistant 1 8<2+++7

53 8<3+++7

Assistant 2 8<2+++7

54 8<3+++7

5$ 8<3+++7

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'apital Management ! Budgeting0

Current Asset: Cash on Hand: "#penses: Ad$ertising : Prepaid &ent '%(!!!)month*: &egistration and other go$t, fee: -nterior Decoration: Furniture: "mployee e#pense '&egular -tem*: &a/ Material cost '&egular -tem*: -nterest '&egular -tem*: %!!!!! +!!!!! +!!!! .!!!! +%!!!! (%!!! (!!!! .!!!! (%!!! !!!!

Start up Capital: Fund Management: Management: Ban1 loan '2ia3ility*: "#pected annual profit:

0!%!!! %(!!!! .!!!!!

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*imitations0
*ack o, experience *ack o, ,inancia support &3stac e to extract in,ormation 1o understand di,,erent type o, taste & pre,erences Iust in time sa e Expensive renta S o2er cas0 in, o2 Ai"0 risk *ack o, co operative attitude ,rom competitors Po itica insta3i ity

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'onclusion0
10ou"0 t0ere are ot o, restaurants avai a3 e in our city 3ut t0e purpose o, our 2orkin" on t0is particu ar pro:ect is make it reno2ned as 2e as earnin" more pro,it t0rou"0 providin" 9ua ity ,oods a on" 2it0 services.

Appendix/Re)erence0
;e,erences means ,rom 20ere- 2e took 0e p to comp ete our "roup pro:ect report. 10e re,erences are as ,o o2s6

$e sites6
i7 ii7 iii7

222.?oo" e.com 222.20o.com 222.kno2t0is.com 222.restaurantso utions.com>expertise.0tm

iv7

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