Restaurant

Abdul Farid Hassan

Shivani Singh
Rashmina
 Executive Summary
• Afghan Restaurant will provide a combination of excellent food at value pricing, with fun

packaging and atmosphere. Afghan Restaurant is the answer to an increasing demand for

different type of foods,

• In today's highly competitive environment, it is becoming increasingly difficult to

differentiate foods services

• from another. Law-Gate, a city state, is now becoming the place to stay students for Lovely

Professional University. With more than

• 30000 students yearly, mainly our focuse on mulisms students and none vegetarians students
 Executive Summary
• Our main priority is to establish one restaurant with unique food it is Afghani foods.

• This plan is prepared to obtain a customers for the initial services of this concept.

• The financing, in addition to the capital contributions from shareholders, will allow
Afghani Restaurant to successfully open and expand through year two.

• The initial capital investment will allow Afghani Restaurant to provide its
customers with a value-driven, Taste experience through the creativity services of
its founders.
 Mission
• Afghan Restaurant is a great place to eat, combining an intriguing atmosphere
with excellent, interesting food. The mission is not only to have great tasting
food,

• but have efficient and friendly service because customer satisfaction is

paramount.

• We want to be the restaurant choice for all students male or female.

• Employee welfare will be equally important to our success. Everyone will be

treated fairly and with the utmost respect. We want our employees to feel a part
of the success of Afghan Restaurant. Happy employees make happy guests.
 Vision
• To be No 1 among the all restaurant around
LPU
 Legal Requirements
• Store Location – Law Gate, back of LPU
(Punjab)
• FSSAI license, GST Registration, Local
Municipal Corporation Health License.
• GST Registration-
• Municipal Corporation health license from
food inspector - 3000/-
• Trademark Registration – 7000/- for marketing
purpose
 Ownership
• The legal structure of the business will be
Partnership.
• Partnership Members are
• Abdul Farid Hassan
• Shivani
• Rashmi
 Registration process
• The registration of the partnership firm can be done before
starting business or during continuance of partnership.
• The process of registration involves two steps- filing an
application and submission of required documents.
• The first step the in registering a partnership firm is filing
an application with the Registrar of Firms. The partnership
agreement must be printed on a Non-Judicial Stamp Paper
according to Indian Stamp Act 1899.
• The partnership agreement is usually signed in the presence
of all the partners and each of the partner would retain a
signed original for his/her records
Sample of partnership Form
 Menu
• Rice and Qorma
• Qabuli Pelowe Chicken
• Qabuli Pelowe Mutton
• Chicken Biryani
• Mutton Biryani
• Chicken Qorma
• Mutton Qorma
• Chicken Pasta
• Mantoo
 Menu
• Kabob
• Shamie Kabob
• Ckicken Tikka kabob
• Tandori Fish Kabob
• Vegetarians
• Qorma Sabzi palak
• Samosa
• French fry
• Bolani
 SWOT Analysis
Strengths Weaknesses
• Competative Price
•Unique flavors
•Delivery Services
•All Partners are MBA ‘s
S W •No experience in production
•Foods are Perishable items
•Finance

Opportunities Threats
•Competition From old players in

O T
•Expansion of product line market
•New Food services •Increase in cost of raw materials
•Change in lifestyle trends
 Marketing Plan
1. Situational Analysis:- Taking ‘Foods’ and ‘Cold Drinks’ within
restaurant as benchmark.
• 2. Target Audience:- Focusing on Muslims , None Vegetarians and
Vegetarian Students
• 3. Goals:- The goal is to make the unique food, beating the
benchmark, brand establishing and revenue maximization.
• 4. Strategies & Tactics:- Marketing through free samples and and
price leadership.
 5. Budget Breakdown:- To cut the cost, advertising through
banner hoardings
 Marketing Plan
• USP: We use Hale Chickens and Mutton
• Retention strategies : The price will keep customers and Quality and
services.
STP
 Segmentation
• Geographic Segmentation
– Lovely Professional University.
– Law Gate
• Demographic Segmentation
– Gender- Male/Female
– Age- 16+
– Psychographic Segmentation
– Income Level- No barrier.
– Customers who want pure none vegetarian and vegetarian food.
– Involves all consumers who want healthy and Tasty food
Targeting

Muslims
 Positioning
• Healthy and Tasty food.
• Unique food around you.
• High standards of quality
4P
 Place
• LPU
• Law Gate
• Deep Nagar
 Promotions
• Campaigns like “its New types of foods and
services”.
• Brochures.
• Newspaper and magazines advertisement.
• Facebook Page.
• LPU Ums
• Releasing a special offers
 Process
For Restaurant Food Service
• 11:00 AM – 11:00 PM
 Pricing
• offering superior quality of products in
affordable price
 Marketing Budget
MARKETING BUDGET IN RS.

Components 2019-20 2020-21 2021-22

Pamphlets 5,000 5,500 6,050
Awareness
Campigns 10,000 11,000 12,100
Total Budget 15000 16500 18150
Assumption 10% Growth in Marketing Budget
 HUMAN RESOURCE PLAN
This plan deals with all activities related to people. HR
plan, if made effectively, plays an important role in
success of the business.
It includes:
Personnel planning
Job analysis
Job Description
Job Specification
Training and Development
Compensation structure
Performance Appraisal and PMS
 Profile - Chef
Job Description:
 Ensure all food related items are of the highest standard and in
accordance to the expectations.
 Communicates positively with customers, the management team and
colleagues to obtain feedback.
Job Role:
 Prepare the food for the customers.
 Ensure that food quality which is given to the customers is
awesome.
 Maintain inventory and restocking.
Job Specifications:
 Minimum 2 years of experience in the field of cooking.
 Ability to work under pressure.
 High level of integrity.
TRAINING AND DEVELOPMENT
• We will provide the new employees with the
orientation program.
• It will involves the workplace related policies and
the service standards.
• The training and development will be done for all
the positions.
• Chef: The training will be provided to the cook
regarding the service standards.
• This will involves the preparation guidelines and
the plate representation
 TRAINING EVALUATION
• We will use Kirkpatrick's four-level training
evaluation model for analyzing the training
effectiveness.
• The four levels are: Reaction, Learning,
Behavior., Results.
• We will measure this, with the help of a mix of
employee feedbacks, tests and degree of
achievement of their targets.
PERFORMANCE MANAGEMENT
• We will practice a mix of Management by Objective and 360 degree
feedback method of Performance Appraisal. Wherein the manager
and the employee will agree upon specific and obtainable goals with
a set deadline. And for the evaluation of their performance, apart
from attainment of the goal, feedback of the manager,.to evaluating
the employees work performance and technical skill set, an
appraiser will collect an in-depth feedback of the employee.
• Monetary incentives will be linked to performance
PERFORMANCE APPRAISAL:
Why? – To improves efficiency, ensure customer satisfaction,
HR related decisions
When? – Quarterly
How? 360 Degree feedback Method
Who? – HR Manager
 Salary Sheet

ID Postions Montly Salaries yearly Salaries

101 Manager 15000 180000

102 Cooker 20000 240000

103 Cooker 15000 180000

104 Waiter 7500 90000

105 Clearner 5000 60000

106 Tandori Cooker 10000 120000

Total 72500 870000

 Sales Forecasting
Fiscal Year Begins Jun-05
12-month Sales Forecast

Annual
Jun-05 Jul-05 Aug-05 Sep-05 Oct-05 Nov-05 Dec-05 Jan-06 Feb-06 Mar-06 Apr-06 May-06 Totals
Half Rice-1
units sold 600 600 2250 2250 2250 2250 2250 2250 2250 2250 2250 1050 22500
Sale price @
unit 90.00 90.00 90.00 90.00 90.00 90.00 90.00 90.00 90.00 90.00 90.00 90.00
Cat 1 TOTAL 54,000 54,000 202,500 202,500 202,500 202,500 202,500 202,500 202,500 202,500 202,500 94,500 2,025,000

Full Rice units

sold 300 300 775 775 775 775 775 775 775 775 775 300 7875
Sale price @
unit 150.00 150.00 150.00 150.00 150.00 150.00 150.00 150.00 150.00 150.00 150.00 150.00
Cat 2 TOTAL 45,000 45,000 116,250 116,250 116,250 116,250 116,250 116,250 116,250 116,250 116,250 45,000 1,181,250

Chicken Qurma
3 units sold 150 150 750 750 750 750 750 750 750 750 750 300 7350
Sale price @
unit 160.00 160.00 160.00 160.00 160.00 160.00 160.00 160.00 160.00 160.00 160.00 160.00
Cat 3 TOTAL 24,000 24,000 120,000 120,000 120,000 120,000 120,000 120,000 120,000 120,000 120,000 48,000 1,176,000

Full Chicken
units sold 90 90 450 450 450 450 450 450 450 450 450 240 4470
Sale price @
unit 320.00 320.00 320.00 320.00 320.00 320.00 320.00 320.00 320.00 320.00 320.00 320.00
Cat 4 TOTAL 28,800 28,800 144,000 144,000 144,000 144,000 144,000 144,000 144,000 144,000 144,000 76,800 1,430,400