Business Plan in Bachelors Restaurant

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Term paper on: Business Planin

Bachelors Restaurant

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Executive Summary

This restaurant business plan is for Bachelors estaurant! a new me"ium#si$e" restaurantlocate" in a tren"y neighborhoo" of Bangla"esh. Bachelors estaurant emphasis will beon organic an" creative ethnic foo". An emphasis on organic ingre"ients is base" onBachelors estaurant "e"ication to sustainable "evelopment. A""itionally! the restaurantprocures local foo"s when possible! re"ucing their "epen"ence on fossil fuels use" fortransportation.

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Table of contents

Introduction1

Step One: Making the Commitment....2%ission&&&&&&&&&&&&&&&&&&&&&&&&&.&&&&&&&'(b)ectives&&&&&&&&&&&&&&&&&&&&&&&..&&&&&&&..'Step to: !nal"#ing onesel$..2

*ompany (wnership&&&&&&&&&&&&&&&&&&.&&&&&&&&..+Start#up Summary&&&&&&&&&&&&&&&&&&&...&&&&&&&&.+Start ,p e-uirement&&&&&&&&&&&&&&&&&&..&&&&&&&&Step %hree: Choosing a product or Ser&ices..'

Services&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&/The %enu&&&&&&&&&&&&&&&&&&&&&&.&&&&&&&&&0(rganic 1ngre"ients&&&&&&&&&&&&&&&&&&..&&&&&&&&&0

Ethnic 1ngre"ients an" ecipes&&&&&&&&&&&&&..&&&&&&&&&..01nterior Accoutrements&&&&&&&&&&&&&&&&..&&&&&&&&&..0Pro"uct&&&&&&&&&&&&&&&&&&&&&&.&&&&&&&&&&2Step (our: Market Research !nal"sis.)

%ar3et Segmentation&&&&&&&&&&&&&&&&.&&&&&&&&&&..4The 5onely ich&&&&&&&&&&&&&&.&&&&&&&&&&&&&&.46oung 7appy *ouples&&&&&&&&&&&...&&&&&&&&&&&&&&..4The ich 7ippies&&&&&&&&&&&&&...&&&&&&&&&&&&&&..48ieting 9omen&&&&&&&&&&&&&&&&&&&&&&&&&&&&..;%ar3et Analysis&&&&&&&&&&&&&&&.&&&&&&&&&&&&&;Step (i&e: (orecasting Sales Re&enue: ..11

*ompetitive E"ge&&&&&&&&&&&&&&&.&&&&&&&&&&&&..Sales Strategy&&&&&&&&&&&&&&&&&&.&&&&&&&&&&&9ebsite %ar3eting Strategy&&&&&&&&&&&&&&&&&&&&&&&..'

Sales


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Introduction:

7ealth is wealth. The 3nowle"ge persons of all the years > times sai" this valuable

comment forever. eally its true. A healthy bo"y can buil" a healthy human? a healthy

human can "evelop a civil society. A goo" civil society can buil" a strong nation. So it is

never ever can un"erestimate the necessity of human health. 9hat is insi"e the soun"

human bo"y@ 1f we postmortem the causes then we will get that! a healthy balance" "iet

is the one of the main reason of maintaining the goo" health. ow a "ay the worl" has

become more > more professional. 1n most of the families who "uels in the city area the

husban" also wife are engage" with service. They get a very little or negligible time to

coo3 foo" in home. An" the "eman" of first foo" is increasing highly. 1n accor"ance with

the similarity we have "eci"e" to set up a restaurant name" Bachelors estaurantC. 1ts

the institution where we are provi"ing guarantee of healthy > balance" "iet! nutrition

foo" as well as in cheap rate.



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Step One: Making the Commitment

Bachelor restaurant fast#casual restaurant! serving fast! fresh! healthy grille"

meats an" vegetables. The first store will be locate" in 8ha3a.. The restaurant will be

located at 16/2 Baily road in Dhaka. The founder and president of bachelors

restaurant is Mr. Ahed !hairul.

Mission

Bachelors estaurant is a great place to eat! combining an intriguing atmosphere

with excellent! interesting foo" that is also very goo" for the people who eat there. 9e

want fair profit for the owners! an" a rewar"ing place to wor3 for the employees.

O35ecti&es

. Sales of D+/; the first year! more than half a million the secon".

'. Personnel costs less than D+;; the first year! less than D;; the secon" year.

+. Profitable in year two! better than 2./F profits on sales by year three.

Step %o: !nal"#ing onesel$

Bachelors estaurant is a single#unit! me"ium#si$e" restaurant. 9e focus on organic an"

creative foo". The restaurant will be locate" in a Baily oa". %ost important to us is our

financial success! but we believe this will be achieve" by offering high#-uality service

an" extremely clean! non#greasy foo" with interesting twists.



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2.1 Company Ownership

The restaurant will start out as a simple sole proprietorship! owne" by its foun"ers.

2.2 Start6up Summar"

The foun"ers of the company are %r. Ahme" hairul. An" his companion Ahme" Al


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"ia#ilities and Capital"ia#ilitiesCurrent orro$ing D;"ong-term "ia#ilities D;;!;;;Accounts %a&a#le '(utstanding ills) D!;;;

(ther Current "ia#ilities 'interest-free) D;Total "ia#ilities D;!;;;

Capital%lanned *n+estment*n+estor , D'/!;;;*n+estor D/!;;;Additional *n+estment Requirement D;Total %lanned *n+estment D;!;;;"oss at Start-up 'Start-up Expenses) GD+!;;;HTotal Capital D+2!;;;

Total Capital and "ia#ilities D+=!;;;Total Funding D!;;;

%articulars Amount '.)

Start-up Expenses"egal D!;;;Stationer& etc/ D!;;;(ther D!;;;Total Start-up Expenses D+!;;;

Start-up AssetsCash Required D==!;;;

(ther Current Assets D/;!;;;"ong-term Assets D;Total Assets D+=!;;;Total Requirements D!;;;

Step %hree: Choosing a product or Ser&ices

7.1 Ser&ices

Bachelors estaurant offers a tren"y! fun place to have great foo" in a social

environment. *hef afi- Ba"sha has a large reputation of ethnic ingre"ients an" recipes.

Bachelors estaurant forecasts that the ma)ority of purchases will be from the chefIs

recommen"ations. Ethnic recipes will be use" to provi"e the customers with a "iverse!



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unusual menu. *hef afi- Ba"sha will also be emphasi$ing healthy "ishes! recogni$ing

the tren" within the restaurant in"ustry for the "eman" for healthy cuisine.

7.2 %he Menu

The menu is going to be extremely simple but changing every "ay. 9e will 3eep a small

group of constants on the menu an" then feature a chefIs recommen"ation that we plan to

have =/F of meals or"ering. This will help us to re"uce waste an" plan ingre"ients an"

purchasing.

7.7 Organic Ingredients

The organic ingre"ient element will allow us to price to the extremely wealthy 1nternet

entrepreneurs who are loo3ing to spen" an exorbitant amount of money to have peace of

min" that their money is still coming bac3 to themselves. 9e will be extremely

ecologically conscious as well! an" sprea" this across our literature. Eating at Bachelors

estaurant will feel li3e having contribute" to the An)uman %ufu"ul an" "rin3ing fresh

s-uee$e" orange )uice.

7.+ /thnic Ingredients and Recipes

(ur chef will have great latitu"e in "esigning an" pro"ucing menu offerings from many

"ifferent worl" cultures. 9e will en"eavor to procure all the tra"itional! authentic

ingre"ients necessary to hol" true to these varie" an" interesting cultural recipes.

7.' Interior !ccoutrements

People nee" to 3eep life interesting! an" our artwor3 will reflect the worl" influences that

are core to the attitu"e of the Bachelors estaurant chef.



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7. -roduct



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Step (our: Market Research !nal"sis

Because of the foun"ersI connections within the very tren"y area of Bangla"esh! we have

an excellent feel for the area an" its core group of customers. They will all share

something ali3e! which is a feeling of being in the Jin crow"J an" having Jgotten itJ in

life. Although the crew will be "ifferent an" not connect with each other in each segment!

each segment is complementary to the others. 9e "o plan to raise menu rates as the

restaurant gets more an" more crow"e"! an" to ma3e sure we are charging a premium for

the feeling of being in the Jin crow".J

4.1 Market Segmentation

+.1.1 %he 0onel" Rich

%ost of the lonely rich are tech wor3ers these "ays! an" most of those tech wor3ers are

1nternet wor3ers. Their life has become their website servers an" co"e they write! an" the

people who help them to ma3e the "ecisions in that worl". They hang out with each other!

but "esperately want to get away from it an" use the money they are rac3ing up. Because

this wealth has come fairly easily for them! it is particularly easy to separate them from

their money again # they spen" the most on "rin3s! appeti$ers an" tips.

+.1.2 8oung 9app" Couples

The restaurant will have an atmosphere that encourages people to bring "ates an" to have

couples arrive. 1t wonIt be aw3war" for others! an" Bachelors estaurant "oes want to be

a social place where people meet each other an" "evelop a networ3. These young couples

are generally very successful but balance" an" wonIt be spen"ing as much on "rin3s.

+.1.7%he Rich 9ippies



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The rich hippies in Bangla"esh are a massive group with tremen"ous influence over the

cityIs government an" private enterprise. They wear tie#"ie but "rive B%9s an" crave

the feeling of being in a social circle that is changing the worl" # even if in "ifferent ways

than in their glory "ays. 9e will cater to their ecological i"eology an" contribute to

charities to help them part with more of their money.

+.1.+ ,ieting omen

The organic foo" menu will always have a line of extremely "elicious very low#fat meals.Bachelors estaurant will have tables of women meeting li3e they "o in shows li3e Sexand the City! to "iscuss all types of matters while feeling goo" about the foo" they eat.

+.2 Market !nal"sis:8ear 1 8ear 2 8ear 7 8ear + 8ear '

Potential*ustomers

;roth *AK

5onelyich

1


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ich7ippies

= 2'' +'4>) 2.;;F

(ther '= '441 ' /.;;F

Total 2.=2F !';;!;;; !'4!;;; !+4/!2;; !/;/!2/2 !0'!==2 2.=2F

Step (i&e: (orecasting Sales Re&enue

(ur strategy is simple? we inten" to succee" by giving people a combination of great!

healthy! interesting foo"! an" an environment that attracts Jtren"yJ people li3e a magnet.

1mplementation isnIt simple! but thatIs in the "oing of it! not in the plan.

5.1 Competitive Edge

(ur competitive e"ge is the menu! the chef! the environment! an" the tie#in to whatIstren"y.

5.2 Sales Strategy

As the table shows! we inten" to "eliver sales of about D+/; in the first year! an" to"ouble that by the thir" year of the plan.



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The strategy of the sales effort will be to convert potential an" first#time customers into

long#term customers. This will be accomplishe" using several techni-ues.

Punch car"s: After ; meals purchase"! the th will be free. Punch car"s are an

effective way of increasing sales from a specific customer. They are effective

because they provi"e the customer with a sense of a""itional value? it gives the

feeling of value with the free entree. People love getting something beyon" what

they pay for an" the punch car" provi"es this.

*oncentrating on the customerIs experience: *ustomers will not come bac3 if they are not

happy with their "ining experience. All employees go through a comprehensive training

process that inclu"es training on how to offer the customer the finest experience. The

employees are empowere" to resolve issues an" are encourage" to see3 assistance from

the manager for a conflict that they are unable to resolve.

5.3 Website Mareting Strategy

The website will rely on two metho"s of mar3eting as a means for "eveloping awareness

of the site an" increasing the number of visitors.



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Search engine submission: The website will be submitte" to various search

engines.

Printe" material: Bachelor restaurant will reference the website a""ress on all

printe" material that is passe" out inclu"ing menus! business car"s! an"

a"vertising me"ia.

/.+ Sales 422 7'>


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8irect ,nit *osts 8ear 1 8ear 2 6ear +

%eals ?2.++ ?


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%ost important to Bachelors estaurant is the financial success which will be achieve"

through strict financial controls. A""itionally! success will be ensure" by offering a high#

-uality service an" extremely clean! non#greasy foo" with interesting twists. Bachelors

estaurant "oes plan to raise menu rates as the restaurant gets more an" more crow"e"!

an" to ma3e sure that they are charging a premium for the feeling of being in the Jin

crow".J

The mar3et an" financial analyses in"icate that with a start#up expen"iture of

D!;;;! Stu"io02 can generate over D+0/!;;; in sales by year one! D/0/!;;; in sales

by the en" of year two an" pro"uce net profits of over 2./F on sales by the en" of year

three. Profitability will be reache" by year two.

Sales of D+/; the first year! more than half a million the secon".

. Personnel costs less than D+;; the first year! less than D;; the secon" year.'. Profitable in year two! better than 2./F profits on sales by year three.

!.1 "ersonnel "lan

As the personnel plan shows! we expect to invest in a goo" team! fairly compensate". 9e

thin3 the planne" staff is in goo" proportion to the si$e of the restaurant an" pro)ecte"

revenues.



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Personnel Plan8ear 1 8ear 2 6ear +

%anager ?


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rea0-e+en Anal&sis

1onthl& Units rea0-e+en +!';/

1onthl& Re+enue rea0-e+en D+!2

Assumptions:

A+erage %er-Unit Re+enue D;.00

A+erage %er-Unit 2aria#le Cost D./;

Estimated 1onthl& Fixed Cost D'4!+2/

#.2 "ro'e(ted "ro)t and *oss

As the profit an" loss table shows! we expect to become barely profitable in the secon"

year of business! an" to ma3e an acceptable profit in the thir" year.



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.7 -ro (orma -ro$it and 0oss

6ear 6ear ' 6ear +Sales D+02!/0; D/0/!;;; D2+;!;;;

,irect Cost o$ Sales D/!/4' D24!'/; D;'!'/;Other D; D; D;%otal Cost o$ Sales D/!/4' D24!'/; D;'!'/;

;ross Margin D+/!404 D=/!2/; D0'2!2/;;ross Margin = =/.40F =/.42F =/.44F

/*penses

-a"roll D'='!;;; D+/2!;;; D;!;;;Sales and Marketing and Other

/*penses

D'2!;;; D+/!=+; D2'!''

,epreciation D; D; D;@tilities D!';; D!'0; D!+'+-a"roll %a*es D'!+;; D/+!//; D0!/;;Other D; D; D;

%otal Operating /*penses D+/'!/;; D2!0; D/!4/

-ro$it Be$ore Interest and %a*es GD+0!/+'H D+=!; D='!=;0/BI%,! GD+0!/+'H D+=!; D='!=;0Interest /*pense D4!02+ D=!==2 D2!0+2%a*es Incurred D; D2!+;0 D4!;/

et -ro$it GD0!';H D'!42 D/0!;0+

et -ro$itASales #'./2F +.==F 2.0=F



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.+ -ro5ected Cash (lo

The cash flow pro)ection shows that starting cost an" provisions for ongoing expenses are

a"e-uate to meet our nee"s until the business itself generates its own cash flow sufficient

to support operations.



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.' -ro (orma Cash (lo

6ear 6ear ' 6ear +Cash Recei&ed

Cash $rom Operations

Cash Sales D+02!/0; D/0/!;;; D2+;!;;;Su3total Cash $rom Operations D+02!/0; D/0/!;;; D2+;!;;;

!dditional Cash Recei&ed

Sales %a*> !%> 9S%A;S% Recei&ed D; D; D;e Current Borroing D; D; D;e Other 0ia3ilities interest6$reeD D; D; D;e 0ong6term 0ia3ilities D; D; D;Sales o$ Other Current !ssets D; D; D;

Sales o$ 0ong6term !ssets D; D; D;e In&estment Recei&ed D; D; D;Su3total Cash Recei&ed D+02!/0; D/0/!;;; D2+;!;;;

/*penditures 6ear 6ear ' 6ear +

/*penditures $rom Operations

Cash Spending D'='!;;; D+/2!;;; D;!;;;Bill -a"ments D2!40= D=/!/= D'/2!/+=Su3total Spent on Operations D+44!40= D/'!/= D002!/+=

!dditional Cash SpentSales %a*> !%> 9S%A;S% -aid Out D; D; D;-rincipal Repa"ment o$ Current

Borroing

D; D; D;

Other 0ia3ilities -rincipal Repa"ment D; D; D;0ong6term 0ia3ilities -rincipal

Repa"ment

D0!++ D;!;;; D/!;;;

-urchase Other Current !ssets D; D; D;-urchase 0ong6term !ssets D; D; D;,i&idends D; D; D;Su3total Cash Spent D;0!; D//'!/= D0='!/+=

et Cash (lo GD+=!/H D'!0 D2!0'

Cash Balance D4!/4 D0!=2/ D;4!++2



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#.5 "ro'e(ted $alan(e Sheet

The table shows pro)ecte" balance sheet for three years.

-ro (orma Balance Sheet8ear 1 8ear 2 6ear +

Assets

*urrent Assets*ash ?+)>+') ?1>4' D;4!++2(ther *urrent Assets ?'4' D/4!++2

5ong#term Assets5ong#term Assets ?< ?< D;

Accumulate" 8epreciation ?< ?< D;Total 5ong#term Assets ?< ?< D;Total Assets ?))>+') ?111>4' D/4!++2

5iabilities an" *apital 8ear 1 8ear 2 6ear +

*urrent 5iabilitiesAccounts Payable ?1+>) ?1'>2)+ D'!04+*urrent Borrowing ?< ?< D;(ther *urrent 5iabilities ?< ?< D;Subtotal *urrent 5iabilities ?1+>) ?1'>2)+ D'!04+

5ong#term 5iabilities ?)7>4 ?47>4 D0=!=02Total 5iabilities ?17 ?))>11 D4;!/0;

Pai"#in *apital ?++') ?111>4' D/4!++2

et 9orth GD4!';H D'!2+ D0=!220



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#.! $+siness ,atios

Business ratios for the years of this plan are shown below. 1n"ustry Profile ratios base"

on the Stan"ar" 1n"ustrial *lassification GS1*H co"e /=+! Eating Places! are shown for

comparison.

Ratio Anal&sis

6ear 6ear ' 6ear + Industr"-ro$ile

Sales ;roth .A /+.2'F '4.';F .


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Return on /Guit" ;.;;F 2'.;F =./'F n.a

!cti&it" Ratios

!ccounts -a"a3le %urno&er =.4 '.2 '.2 n.a-a"ment ,a"s '2 +; '0 n.a

%otal !sset %urno&er +.2; /.;/ ./= n.a

,e3t Ratios

,e3t to et orth ;.;; 2.=; .+' n.aCurrent 0ia3. to 0ia3. ;. ;./ ;.' n.a

0iGuidit" Ratios

et orking Capital D=!00+ D40!/=; D+2!0+ n.aInterest Co&erage #+.2= .'4 ;.= n.a

!dditional Ratios

!ssets to Sales ;.'2 ;.'; ;.'' n.aCurrent ,e3tA%otal !ssets /F F F n.a!cid %est 0.2' 2.+ 2.+ n.aSalesAet orth ;.;; . ;.0 n.a

,i&idend -a"out


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Conclusion:

Bachelor restaurant will operate within the large restaurant in"ustry. 9hile the in"ustry

has its upswings an" "ownturns! the variance is less than the economy itself. People nee"

to eat! they can eat in an" save money! but the convenience of "ining out creates a

significant incentive. This is not to suggest that restaurants are recession proof! they are

less affecte" by the general state of the economy.

Bi3liograph":.Koogle'. Some 1nformation from renowne" restaurant.

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Business Plan in Bachelors Restaurant

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