The Business Development Plan for Restaurant. Objective : To understand a framework for a systematic & comprehensive evaluation of the venture idea To Decide whether to proceed with the venture To offer Best Service at the Best Price Road Map: Objective Idea Generation Why to prepare BDP Market Segment Key Growth Drivers Case Study Business Profile SWOT 7P’s Sources of Finance Restaurant Layout Org. Departments Financial Analysis

1. MET MFM Presents
The Business Development Plan
(BDP)

2. ROAD MAP
GRAINS VEGETABLES FRUITS OILS MILK MEAT & BEANS
 Objective
 Idea Generation
 Why to prepare BDP
 Market Segment
 Key Growth Drivers
 Case Study
 Business Profile
 SWOT
 7P’s
 Sources of Finance
 Restaurant Layout
 Org. Departments
 Financial Analysis

3. OBJECTIVE
 To understand a framework for a systematic &
comprehensive evaluation of the venture idea
 To Decide whether to proceed with the venture
 To offer Best Service at the Best Price

4. IDEA GENERATION
 Most Important factors were:
 Business in a marketable location
 Customer profile
 Understanding customers’ needs and so on
 Armed with this information, we made some decisions to
introduce a full service restaurants
MET
GRADUATION
DAY

5. WHY TO PREPARE BDP ?
 The BDP has to reflect the needs of
 CUSTOMERS
 The strengths and weaknesses of
 COMPETITORS
 The skills, knowledge and experience of
 ENTREPRENEUR(S)
 The criteria of
 INVESTORS
 And, in the case of corporate ventures, the fit with the
 CORPORATION

6. MARKET SEGMENT
39%
39%
4%
4%
4%
10%
Market Analysis
Quick Service
Resturants
Casual Dine-in
formats
Cafe's
Fine Dining
Pub Bars Club &
Lounges (PBCL)
Source: NRAI report 'India Food Service Report 2013‘

7. KEY GROWTH DRIVERS
 Increasing share of delivery and take-away formats, with a focus
on convenience
 Experimentation with new formats, themes and menus; interest
through entrepreneurial ventures
 Larger focus on value meals
 Tech savvy consumers – increasing importance of online/ social
media, food websites and mobile applications
 Increasing interest from private equity and venture capital
investors in the industry

8. Dawn to Dusk!!! (D2D)
CASE STUDY

9. BUSINESS PROFILE
 D2D!!! – is relatively new restaurant
 Blend of Arabian, Italian & Indian Authenticate Food
 Located in the booming, and rapidly expanding city of New
Mumbai
 Seven days a week
 Relax, friendly and fast service
 Hiring of experienced staff
 Venturing into the Catering Business
Restaurant 11am to 3.30pm
6pm to 12 am
Snacks
Counter
10am to 10pm

10. VISION & MISSION
 Vision
 Extraordinary dinning experience
 Aim to be the best in the multi- cuisine restaurant business
 Mission
 To ensure that each guest receives prompt, professional, friendly,
& courteous service
 To maintain clean, comfortable & well maintained premises for
guests & staff
 By maintaining these objectives we shall be assured of a fair
profit that will allow us to contribute to the community we serve

11. TEAM PROFILE
Pratik Mhatre
Degree: MBA
Finance
Specialised:
Accounts Payable
Work Experience:
He has as delivered
various consulting
projects on strategy
implementation
Nikita Dumbal
Degree: MBA
Finance
Specialised: R& D
Reports DSIR
Work Experience:
As an integral part of
the research team she
has helped various
corporate develop
strategic business
Juber Mujawar
Degree: MBA
Finance
Specialised: MIS
Activities
Work Experience:
He has delivered
MIS reports and
Projects to corporate

12. TEAM PROFILE
Satej Khot
Degree: MBA
Finance
Work Experience:
Assistant Manager
Accounts, he has
worked on various
brands & found
out market
positioning
Kimaya Kharde
Degree: MSc.
Marketing & MBA
Finance
Specialised: R& D
Reports DSIR
Work Experience:
Worked with
Lindly Catering,
has delivered
projects in Services
Marketing
Pritesh Pujara
Degree: MBA
Finance
Work Experience:
He already has
business and working
in all departments to
develop. Also worked
at BOA & TCS as cash
management

13. SWOT
Strengths
•New Business
•Service style is new to the area
•Business exterior is clean and tidy
•Special Offer Menu
•Superior technological equipment
Opportunities
•Unique & innovative fine dinning
atmosphere
•Great food, great service & atmosphere
•Appeal to a wide and varied clientele
•Location Advantages
Threats
•Operating costs are set to increase soon
•Business lease is up for renewal and a rent
increase will happen
Weaknesses
•Restaurant is new and not established
•Limited funds available
•Products are already available in the
market
•Lack of direct contact with customers
•No Reputation
S W
TO

14. ISSUES & CHALLANGES
 Economic and market factors
 High food cost inflation
 Fragmented market
 Increasing competition
 Operational challenges
 Real Estate
 Manpower
 Fragmented Supply Chain
 Regulatory concerns
 Existing high taxes
 Burden of new taxes and over licensing

15. 7 P’s of Restaurant

16. PLACE
 Some wanted to establish at Malad
 Some at Dadar
 Some at Vashi
 Each place had its own advantages & disadvantages
 After research we came up to the common place that is Vashi

17. LOCATION ADVANTAGES
 Vashi is a residential as well as commercial node in Mumbai
 It is a township in Navi Mumbai and was one of the first "nodes"
developed by City and Industrial Development Corporation
(CIDCO)
 Vashi is divided into many sectors of which
 Sector-1 to sector-8 is known for its fully residential
buildings
 Sector-17 is known for its shopping areas
 Sector-30 is the new node which has got many malls and
Information technology buildings and the Vashi Station

18. POSITIONING
 D2D!!! Will leverage it’s multi-pronged competitive edge to
quickly gain market share
 Competitive edge is the Menu
 Multiple cuisines - Flavours - Options
 Unique techno savvy layout
 An elegant & comfortable environment

19. PRODUCT
 The Restaurant will Feature two venues:
Restaurant
Mainly for dining
purpose
Outdoor
For Quick Bite

20. DEALS ON MENU
 The Restaurant will serve
 Lunch
 Dinner
 Snacks
 Chat
 Buffet will be Provided in lunch and dinner:
 249 INR-for Veg.
 349 INR –for Non Veg.
 Free Home delivery will be available on the order of more than Rs
200. Within 2 kms from Hotel
PRODUCT cont...

21. PRICE
0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
40.00%
45.00%
50.00%
Direct Cost Indirect Cost Depreciation Interest Net Margin
48.61%
26.66%
1.85% 2.88%
20.00%
Pricing

22. PROMOTIONS
 Free samples
 PR Activities
 Word of Mouth
 Discount Coupons
 Free Home delivery
 Various special offers throughout the week that people can come
to enjoy

23. PACKAGING
 Ziploc bags

24. PEOPLE

25. FINANCE

26. FINANACIAL PLAN
 Restaurant’s financial model is based on a business concept to
 “Plan for the Worst , but Manage for the Best”
 Restaurant’s financial plan will include:
 Important assumptions
 Raising of Funds
 Start up expenditure
 Break even analysis
 Profit and loss statement
 Cash flow statement
 Balance sheet

27. RAISING OF FUNDS
75 75
30
0
10
20
30
40
50
60
70
80
Own
(Active Partners)
Borrowed
(Sleeping
Partners)
Secured
(Bank Loan)
Capital
Rs. In lacs

28. FINANCE OPTIONS

29. RESTURANT LAYOUT

30. MACHINERIES
Support equipments:
 Chimney
 Air Conditioner
 Music System
 Computers
 Water Filters
 Software’s for data analysis
Main equipments in
kitchen:
 Heaters
 Stoves
 Fridges
 Griller
 Chillers
 Trolleys
 Microwaves
 Mixers

31. HUMAN RESOURCES

32. MANPOWER STRUCTRE
Restaurant
Manager
Chef 1
Subordinate
1
Waiter 1
General
Staff
Subordinate
2
Waiter 2
Chef 2
Subordinate
3
Waiter 3
Subordinate
4
Waiter 4
General
Staff
Snacks Staff
General
Staff

33. SALARY STRUCTRE
Chef
Subordinate
s
Snacks Staff Waiters
General
Staff
(Floring &
Cleaning)
Properitor's
Salary 1
Security
Payroll Expenses 600,000.00 480,000.00 120,000.00 480,000.00 180,000.00 240,000.00 120,000.00
0.00
100,000.00
200,000.00
300,000.00
400,000.00
500,000.00
600,000.00
700,000.00
AmountinRs.
Payroll Expenses

34. OPERATIONS

35. BACKEND SUPPLY CHAIN
ITEM ORDER FREQUENCY CREDIT PERIOD
Vegetables Daily 10 Days
Groceries Once a Week 7 Days
Canned Food & Syrup Once a Month 1 month
Milk & Paneer Daily 3-4 Days
Cheese & Butter Once a week 0 Days
Spices Once a week 7 Days
Soft Beverages Daily 0 Days
Bread and Cake Material Daily 7 Days

36. OPERATIONAL FLOW

37. Start Up Cost
 We believe this will be achieved by offering high quality services
& excellent food with an interesting twist

38. MARKETING

39. PRE-LAUNCH
 Free Samples
 Lucky Draw-Fish Bowl- Golden Customers
 Public Relations
 SMS
 Launch Party Invitations – to families
 Social Media Marketing
 Pamphlets
 Customer Comment Cards
 WEB

40. LAUNCH PARTY
2nd April 2014
 Evening Party
 Radio Coverage
 Free Sampling
 Invitation to MADAN KOHLI & PRATHMESH SONAWANE (well
known personalities) in community

41. USP
 Unlike other sandwich & cake shops, we make our own
sandwiches & cakes fresh each day
 Easy process for ordering menu
 Tech savvy, The matching game killed some of the anxious
waiting time
 Personal attention from restaurant owners

42. PROS OF TABLE TABLET
 Easy to Use
 Ability to check the score and news
 Games pass the wait time fasters
 Mobile wireless at the table payment options

43. 9%
9%
19%
21%
11%
14%
13%
6%
Sources/Distribution of customers (footfalls)
Family & Friends
Social Networking & Online portals
Word of Mouth
Local Marketing at local area (Vashi)
Corporate offices
Promotional offers
FOOTFALL ANALYSIS

44. ASSUMPTIONS

45. Monday Tuesday
Wednesd
ay
Thursday Friday Saturday Sunday
Lunch 4500 4500 4500 4500 4500 13500 31500
Dinner 9600 9600 9600 9600 30000 45000 45000
Snacks Joint 6400 6515 6667 6515 6667 6362 6362
% Day contribution 8% 8% 8% 8% 15% 24% 31%
8% 8% 8% 8%
15%
24%
31%
0%
5%
10%
15%
20%
25%
30%
35%
0
5000
10000
15000
20000
25000
30000
35000
40000
45000
50000
AmountinRs.
Day Wise Sales
SALES ASSUMPTION

46. SALES ASSUMPTION CONT..
Q 1 Q 2 Q 3 Q 4
Sales 3,286,356.00 2,037,540.72 3,289,642.36 2,691,525.56
% Contribution 29.07% 18.02% 29.10% 23.81%
3,286,356.00
2,037,540.72
3,289,642.36
2,691,525.56
29.07%
18.02%
29.10%
23.81%
0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
0.00
500,000.00
1,000,000.00
1,500,000.00
2,000,000.00
2,500,000.00
3,000,000.00
3,500,000.00
AmountinRs.
Projected Quarter Wise Sales

47. 25%
59%
6%
11%
17%
Sales
Lunch
Dinner
Cakes & Pastries
Snacks (Joint)
SALES BREAK-UP

48. PROFITABILITY ANALYSIS

49. FINANCIAL ANALYSIS
Yr 1 Yr 2 Yr 3 Yr 4 Yr 5
Sales 11305064.64 14131330.8 19,783,863. 29280117.42 43920176.13
Net Margin % -1.65% 12.99% 21.78% 28.90% 33.85%
-1.65%
12.99%
21.78%
28.90%
33.85%
-5.00%
0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
35.00%
40.00%
0
5000000
10000000
15000000
20000000
25000000
30000000
35000000
40000000
45000000
50000000
AmountinRs.
Y - Y Analysis

50. Cash Receipts Q1 Q2 Q3 Q4
Op Balance 0 9,526,767 8,766,128 9,100,667
Food/Beverages (Sales) 3,286,356 2,037,541 3,289,642 2,691,526
Capital 15,000,000 0 0 0
Bank Loan 3,000,000
Total Cash Flow Receipts 21,286,356 11,564,308 12,055,770 11,792,193
Cash Outflows Q1 Q2 Q3 Q4
Food/Vendor Payments 821,589 920,180 1,077,103 1,084,087
Payroll (Include Taxes) 555,000 555,000 555,000 555,000
Rent 450,000 450,000 450,000 450,000
Utilities 339,000 339,000 339,000 339,000
Insurance 75,000 75,000 75,000 75,000
Interest on Loan 108,750 108,750 108,750 108,750
AMC 37,500 37,500 37,500 37,500
Cleanning Supplies 10,000 10,000 10,000 10,000
Staitonery 2,500 2,500 2,500 2,500
Uniforms 5,000 5,000 5,000 5,000
Selling & Distribution Exps 158,750 158,750 158,750 158,750
Admin Exps 24,000 24,000 24,000 24,000
R&M 2,500 2,500 2,500 2,500
Fixed Assets 4,555,000
Deposits 1,000,000
Preliminary Exps 3,505,000
Repayment of Loan 110,000 110,000 110,000 110,000
Total Cash Outflows 11,759,589 2,798,180 2,955,103 2,962,087
Net Cash Flow 9,526,767 8,766,128 9,100,667 8,830,106
Quaterly Cash Flow Projection
Dawn to Dusk

51. Particulars Amount Partilcuars Amount
To Purchases By Sales
Restaurant Food 3,535,245.00 Restaurant Food 9,427,320.00
Joint Food 704,154.38 Joint Food 1,877,745.00
To Gross Profit C/d 7,065,665.63
11,305,065.00 11,305,065.00
To Payroll Exps
Management 240,000.00
Store Personnel 1,980,000.00 By Gross Profit b/d 7,065,665.63
To Direct Operating Expenses
Cleanning Supplies 40,000.00
Staitonery 10,000.00
Uniforms 20,000.00
AMC 150,000.00
To Selling & Distribution Expenses
Marketing 75,000.00
Packaging 60,000.00
Sales Promotions Exps 500,000.00
To Utilities
Electricity 780,000.00
Gas 456,000.00
Water Supply 120,000.00
To Administration & General Expenses
Bank Charges 6,000.00
Credit Card Charges(Merchant Fees) 30,000.00
Miscellanoeus 10,000.00
Rent 1,800,000.00
Insurance 300,000.00
Audit Fees 35,000.00
Telephone & fax 15,000.00
To Repairs & Maintenance
Restaurant & Joint Repairs 10,000.00
To Interest 435,000.00 By Net Loss 286,334.38
To Depreciation 280,000.00
To Taxes 0.00
Dawn to Dusk
Trading, Profit & Loss Statement for the year ended on 31st March 2015
Grand Total 7,352,000.00 7,352,000.00

52. Liabilities Amount Amount Assets Amount Amount
Owned Funds 7,500,000 Furniture & Fixtures 3,500,000
7,500,000 Kitchen Equipment 925,000
Office/Computers 113,000
CCTV Camera 15,000
Delivery Cycles 2,000
Depreciation -280,000 4,275,000
Profit & Loss A/C -286,334
Cash and Bank balance 8,830,106
Deposit 1,000,000
Bank Loan 3,000,000 9,830,106
Repayment 440,000
Borrowed Funds 7,500,000 10,060,000
Permitts & Licenses (Legal fees) 3,500,000
Business Plan/Prof Fees 5,000
3,505,000
Creditors 336,441
Current Liabilities
17,610,106 17,610,106Grand TotalGrand Total
Balance Sheet as on Year Ended on 31st March 2015
Dawn to Dusk
Fixed Assets
Current Assets
Preliminary expenses
Capital
R&S
Long Term Liabilities

53. LIFE CYCLE

54. WORST ASSUMPTION
Yr 1 Yr 2 Yr 3 Yr 4 Yr 5
Sales 11305064.64 14131330.8 19,783,863.12 29280117.42 43920176.13
Net Margin % -1.40% 11.04% 18.51% 24.57% 23.02%
-1.40%
11.04%
18.51%
24.57%
23.02%
-5.00%
0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
30.00%
0
5000000
10000000
15000000
20000000
25000000
30000000
35000000
40000000
45000000
50000000
AmountinRs.
Y - Y Analysis

55. EXIT STRATEGY
 Know our location and value and their terms
 Keep your appeal up to date
 Cooperate with the corporate
 Sell it All
 Sell it to Employees or other partner
 Transfer ownership to a Family member of a partner or a friend