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A PRESENTATION ON BUSINESS IDEA FOR
RESTAURANT BUSINESS
Presented by
MBA 1st Intake Students
KFA Business School
7 Minutes Restaurant
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INDUSTRY
Around 1000 restaurants inside Valley
There are 172 places that are more expensive,
and 777 places that are less expensive for
restaurants, meals out and hotels Restaurants can be classified as Low price
restaurant, Medium and High price restaurants.
Thamel, Durbarmarg, Lazimpat, Jhamsikhel are
well known places for various types of restaurants.
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WHY 7 MINUTES RESTAURANT ?
Seven days in a week
Seven wonder in world
Lucky number Seven
Seven colors of the rainbow
In 7 minutes todays special menu at your table
within Seven minutes
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COMPANY OVERVIEW
Vision
To be the leader in restaurant business by offering
combination of special customer care and hygienic food.
Mission
To provide healthy and fast services to customer, be
committed to provide our special services with
consistency and increase the size of our business.
Goal
Satisfy unmet wants of consumer with unique features
of product and services.
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OBJECTIVE OF COMPANY
To provide blend of traditional Nepali and
western style.
To increase our services range
To provide healthy eating place. Promoting healthy eating habits among our
customer.
Promoting healthy food and nutrition.
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7 Minutes
Restaurant
blend of
Nepali andModern
interiors
Mini
Library
Transparent
KitchenHealthy
and fast
service
Value Addition
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PRODUCT AND SERVICES:
Products
Food Menu
Nepali menu
Continental Menu
Indian Menu
Chinese Menu
Korean Menu
Beverages
Alcoholic(Beer, Whiskey, Rum, Jin,
Vodka, Wines, Cocktails, etc)
Soft Drinks
Fruit Juice
Hot Beverages(Green tea, Coffee, Hot
Chocolate, etc)
Nepali Wines
(Kodo, Tomba, Marpha,
Jomsom apple wine, Jhaneko
raksi, etc)
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PRODUCT AND SERVICES:
7 Minutes Menu
Fresh Fruit Juiced
Organic Coffee & Tea
Chyangra Soups
Burger and Sandwich
Shaved Root Vegetable Salad
Roasted Cauliflower with salted
yoghurt
Carrot-Ginger Chicken and Rice
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PRODUCT AND SERVICES:
Services
Mini Library with music
(free Wi-Fi)
Magazines, Newspaper,
Fiction, Non-Fiction,Economics, Political Economy,
Management, Basic Science,
etc
Club Card Facility 15 % discount to Special and
Regular Customer
Self Kitchen Separate place and chef with
their .
Coupon Facility
Cash Sales (NPR.5000 &
above)
Gift Hampers, Movie Tickets
and Mobile recharge card.
Bar Separate place to taste
varieties of local and
international wines.
Bar B Que Local Chicken Bar B Que,
Bandel Bar B Que and Mutton
Bar B Que
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MARKET
Target Customer
Middle and high class people. Busy Professional people who prefer to eat healthy foods
Universities students
People earning Rs. 20,000 and above
Tourist
Market Size
Current area include Kathmandu, Bhaktapur and Lalitpur
Some of the niches: Moksha Restaurant and Bar, New Orleans
Caf, Roadhouse Caf, Himalayan Java, Tukucha Thakali, Tamas,Nanglo Restaurant, etc
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CONSUMER FEEDBACKANALYSIS
Location driven.
More demand for Organic food.
Friends gossip is major source of awareness.
Tasty and hygienic food is must.
Cleanliness and Sanitation adds value.
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Menu Normal 7 M CardNepali menu Rs. 127-Rs. 597
10 %
discount on
Normal
Rate
Continental Menu Rs. 197- Rs. 997
Indian Menu Rs. 97-Rs.497
Chinese Menu Rs. 247-Rs. 747
Korean Menu Rs. 247- Rs.597
PRICING
Basic Food
BeveragesBar Menu Amount
Alcoholic Rs. 247 and above
Soft Drinks Rs. 77 Rs. 247
Fruit Juice Rs. 127 Rs. 447
Hot Beverages Rs. 77 Rs. 447
Nepali Wines Rs. 47-Rs. 777
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PRICING
7 Minutes Menu
Dishes Price
Fresh Fruit Juice Rs. 127
Organic Coffee & Tea Rs. 97 & 47
Chyangra Soups Rs. 197
Burger and Sandwich Rs. 127 & Rs. 97
Shaved Root Vegetable
Salad
Rs. 97
Roasted Cauliflower
with salted yoghurt
Rs. 127
Carrot-Ginger Chicken
and Rice
Rs. 247
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SWOT ANALYSIS
Strength:Committed ManagementHygienic food
Professional Chefs and
employees
Peaceful and home like
atmosphereNeat and Clean Kitchen
Opportunities:Rapidly growing marketAwareness about healthy
eating habit
Increasing living standard of
people
Announcement and Promotionof Nepal Tourism Year .
Weakness:Professional Chefs cost high
High operating costLess marketing budget
Threats:Strikes and Bandhas
Cost competition by peersLarge number of low cost
restaurant in every corners and
alleys
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PEST ANALYSIS
PoliticalStrikes and Bandhs
Increase in Govt.
Expenditure
National level of awareness
for healthy eating habits.
Socio-culturalIncreasing rate of
Obesity and Heart
related diseases
Socialization enhancesGrowing habit
EconomicIncrease in economic
development
Remittance
Inflation
Unemployment
TechnologyAdvanced equipments adds
value
Advertising lot more easy
with developed
communication mediums.
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COMPANYS STRATEGY FOR BRAND
IMAGING
Hygienic and tasty foods
Recruitment of highly qualified employees
commitment and dedication towards quality andservices
Clean and sanitary environment
Aggressive marketing
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BUDGETING
Particulars Cost (Rs. In million)
Interiors and layout design 3
Furniture and kitchen assets 2.5
Rent (Restaurant Building) for first
year
1
First month salary to staff 0.25
Advertising campaign 0.5
Inventory stock 0.25
Total startup Cost 7.5
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FINANCIAL PLAN
Equity Table (fig in "000")
Particulars Total Ratio Amount Rs.
Owner's Equity 80% 6,000
Debt Equity 20 % 15,00
Total 100% 7,500
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FINANCIAL PLAN (INCOME STATEMENT)
Fig In "000"
Projected Income Statement for 5 years
Particulars Year 1 Year 2 Year 3 Year 4 Year 5
Sales
Food 4,500 5,625 7,031.25 8,790 10,987.5
Beverage 2,700 3,375 4,218.75 5,160 6,450
Others 2,00 350 500 500 500
Toal Sales Revenue 7,400 9,350 11,750 14,450 17,937.5
Less Expenses:
Direct Cost 2,850 3,206.25 3700 4162.5 4683
Goss Profit 4,550 6,143.75 8,050 10,287.5 13,254.5
Less Operating Ex penses 4,000 4,400 5,000 6,000 7,000
Net Operating Profit 550 1,743.75 3,050 4,287.5 6,254.5
Less: Amortization 750 750 750 750 750
Interest Ex penses 270 270 270 270 270
EBDT (470) 723.75 2,030 3,267.5 5,234.5
Less Depreciation 200 200 200 200 200
Profit Before Tax (670) 523.75 1,830 3,067.5 5,034.5
Tax @ 25% - 130.94 457.5 767 1,259
Net Profit (670) 392.81 1,372.5 2,300.5 3,775.5
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TRENDANALYSIS
-5000
0
5000
10000
15000
20000
Year 1 Year 2 Year 3 Year 4 Year 5
Net Profit
Sales/Revenue
Direct Cost
Operating Cost
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OPERATION PLAN
Restaurant Time
Regular Time : 8 am to 10 pm
Weekends Time : 8 am to 12 pm
Salary Scheme (for first year)
Designation Salary Other
facilities
Chefs Rs. 20,000
Lunch andDinner
available at
Office
Ass. Chefs Rs. 12,000
Manager Rs. 20,000
Store Keeper Rs. 10,000
Accountant Rs. 12,000
Waiter Rs. 8,000
Cashier Rs. 8,000
Helper Rs. 7,000
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OPERATION PLAN
Location
Jhamsikhel, Lalitpur
AreaC
overed: 5000 Sq. ft
Rent
Rs.200 per Sq.ft (per annum)
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