FOOD JOINT FINAL FINAL

8/7/2019 FOOD JOINT FINAL FINAL

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SR.NO TOPIC PG NO

1 SUMMARY 3-4

2 INTRODUCTION 10-11

3 ORGANISATIONAL HIERARCHY 12-13

4 S.W.O.T ANALYSIS 14-15

5 MARKET ANALYSIS 16

6 MARKETING STRATEGY 17

7 MARKETING MIX 18

8 SALES STRATEGIES 19-21

9 FINANCIAL FORCASTING 22-24

10 BREAK-EVEN ANALYSIS 25


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SUMMARY

The food industry is a complex, global collective of diverse businesses that

together supply much of the food energy consumed by the world population.

The Indian fast food market is growing at an annual rate of25-30 per cent,

according to a report published by market research firm RNCOS in September

2010, titled Indian Fast Food Market Analysis. Foreign fast food chains are

aggressively increasing their presence in the country. For instance, Dominos

has planned to open 60-65 outlets every year for the next three years (2010-

2012) while Yum Brands Inc is also preparing for massiveexpansion across the

country with plans to open 1000 fast food outlets by 2015. Thus there is a good

market potential and not much playerhas tried this concept of serving variety of

fast foods. This food joint will provide you varieties of foods plus some new

varieties of American restaurants. After doing a market research we founded

that taste and preferences of people changes day by day. They want something

new every day. This particular food joint will give some new variety to our

target customer.

We got permission from local police and obtained a certificate of

utilization certificate, trade license and health and food license from

government agency. We also have written documentation from a physician

attesting to the fact that you are in adequate physical and mental health, and that

you carry no infectious diseases.

We will be running our food joint as partnership deed sharing all profit

and losses equally.


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NAME LOVE @ FIRST BITE

LOCATION

MIND SPACE, LINK

ROAD,

MALAD (W)

BUSINESS TYPE FOOD JOINT

NATURE OF BUSINESS PARTNERSHIP

DETAILS OF

PROMOTERS

TANVI BHANSALIMEGHA PAWAR

SWAPNIL PALANDE

PRATIK DAVE

XYZ (executive Chef)

PARNERSHIP DEED OWNERS 96%

CHEF 4%


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LOVE @ FIRST BITE

- TASTE OF LOVEMIND SPACE, NEW LINK ROAD, MALAD (W), MUMBAI

VEG

Veg Sandwich 20

Veg. Grill Sandwich 45

Veg. Club sandwich 50

Veg. Roll 15

Veg. Cheese Roll 25

Veg. Shezwan Roll 20

Veg. Burger 20

Veg. cheese Burger 25

Sada Dosa 15

Maysore Masala Dosa 20

Shezwan Dosa 25

NONVEG

Chicken Sandwich 25

Chicken Grilled Sandwich 55

Chicken Club sandwich 60

Chicken Roll 20

Chicken Cheese Roll 30

Chicken Shezwan Roll 35

Chicken cheese Burger 25


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FRENCH FRIES/ SALAD

Small Fries 20

Medium Fries 30

Large Fries 40

Potato Wedges 35

Dynabites 40

Garlic Bread 20

Garlic Bread with Cheese 25

PIZZA - VEG

Veg. Pizza 60

Cheese Pizza 70

Banana Pizza 80

Choclate Pizza 90

Paneer Tikka Pizza 90

Spicy Mexican Pizza 100

PIZZA NON VEG

Chicken Pizza 70

Cajun Chicken Pizza 90

Chicken Tikka Pizza 90

Spicy Mexican Chicken Pizza 100

DIPS

Garlic Mayo 10

Mustard Mayo

Curry Mayo

Ginger Mayo

Tomato Mayo

Mustard Mayo

Honey Mustard Mayo

Lemon & Cilantro Mayo


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DRINKS

Sweet Lime Soda 25

Sweet Lime Juice 25

Soft Drinks 20

Packed Drinking Water 15

PREMIUM ICE -CREAMS

Vanilla 20

Swiss Vanila 30

Cookies & Cream 40

Afghan Dry Fruits 50

Badshahi Pan 50

Belgium Chocolate 40

Choco Almonds 35

Strawberry Fresh 35

Sitaphal Fresh 35

Lychee Fresh 40

Fruit Cocktail Fresh 45

Mango Fresh 35

Butter Scotch 40

Chocolate Choc Chips 40

TEA/COFFEE

Tea 10

Coffee 15

Cappuccino 45

Espresso 40

coffee mocha 70

cold coffee 50

swiss hot chocolate 70


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COMBO MEAL: ANY COMBINATION OF SANWICH/PIZZA ALONG WITH FRIES &

DRINKS ORDERED COLLECTIVELY WILL BE GIVEN 20% DISCOUNT ON

PRUCHASE PRICE.

ITALIAN & AMERICAN TASTE

Soups

Wild Mushroom Soup 40

Button mushrooms, chanterelles and morels pureed together with thyme, parsley and oregano. Touch

of truffleessence

Tomato & basil soup with baked Crostinis 30

Grilled tomatoes and baked crostini with a essence of olive oil for a soothing taste

Chicken lemon Coriander egg drop soup 50

Clear soup of chicken with lemon, coriander and garnish ofegg whites.

Starters

Avocado and bell pepper quesadillas 90

Sauted bell peppers with mashed avocado mixture stuffed in whole wheat tortillas

Mango rolls 70

Juliennes of bell peppers, cottage cheese (optional), carrots and variety of cabbages rolled together

with rice sheet and served with spicy red jelly

Shrimp cocktail 90

Boiled shrimps with spicy tomato sauce with touch of radish and arugula salad

Chicken Waldorf salad 85

Traditional salad with addition of smoked chicken.

Bruschetta 70

Sauted tomato and garlic with coriander on the base of black olive focassia

Baby spinach salad with honey mustard dressing 60

Baby spinach with addition of walnuts and pear.

Jumbo Shrimp salt and pepper 120

Shrimp sauted in olive oil with touch of garlic and thyme


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Grilled cottage cheese and baby tomatoes tikka style 110

Traditional barbequed item with basil pesto sauce

Kheema tacos & salsa dip 120

Traditional Indian kheema served Mexican style

Grilled chicken ala wada pav style 100

Focassia with grilled chicken Indian style

Pappardelle ai Funghi Misti Trifolati 130

Wide fettuccine with porcini & mixed sauted

mushrooms with pecorino cheese.

Dessert

Blueberry cheese cake 90

Most intriguing dessert served as it is

Moong dal halwa with chocolate sauce 75

Moong dal halwa with twist of choc chips and ganache with it. Served hot.

Cheese tartlets 110

Variety of cheese such as gorgonzola, cheddar and mozzarella with savoury tarts and nuts.

Chef Mitesh Damania.


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INTRODUCTION:

About LOVE AT FIRST BITE:

We are planning to set up a food joint in Minds Space, Malad-Mumbai.

Which offers you variety of fast foods like Indian, Chinese, American including

juices and coffee shop?

CUISINEModern commercial fast food is highly processed and prepared on a large scale

from bulk ingredients using standardized cooking and production methods and

equipment. We will be using cartons or bags or in a plastic wrapping, in a

fashion which reduces operating costs by allowing rapid product identification

and counting, promoting longerholding time, avo iding transfer of bacteria, and

facilitating order fulfillment. We will be using standard operating procedures.

This process ensures a consistent level of product quality, and is key to

delivering the orderquickly to the customer and avoiding labor and eq uipment

costs in the individual stores.

VALUE MEALSWe will be offering group of menu items offered together at a lower price than

they would cost individually. It helps in facilitating, up -selling and bundling.

TECHNOLOGYIn order to make speedy service possible and to ensure accuracy and security we

will incorporatehospitality point of sale systems. This makes it possible for

kitchen crew people to view orders placed at the front counter or drive through

in real time. Wireless systems allow orders placed at drive through speakers to

be taken by cashiers and cooks. Drive through and walk through configurations


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will allow orders to be taken at one register and paid at another. Modern point

of sale systems can operate on computer networks using a variety of software

programs. Sales records can be generated and remote access to computer reports

can be given to corporate offices, managers, troub leshooters, and other

authorized personnel.

HEALTH CONCERNSOur food joint will also look out the people who arehealth conscious. We will

to incorporatehealthier alternatives in our menu,e.g., white meat, snack wraps,

salads, and fresh fruit juices.

CONSUMER APPEALOur vision is to become popular in variety, fast service and providing food at

low cost as we know the competition is rising in fast food business we will try

to overcome the completion progress, technology, and innovation.

The total cost of opening food joint is Rs.20,00,000. Rent will be

rs.45,000 per month and deposit will be rs.2,00,000. We will repay interest for

two years i.e. rs. 1,44,000 per year and principle amount will be paid after2

year. We will get Break-even by theend of2nd

year.


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ORGANISATIONAL HIERARCHY

ORGANISATIONAL HIERARCHY

There will be 4 Functional heads for this firm who will be handlingvarious managerial positions.

They will be responsible for managerial decision making. For day to day working several staff will behired on monthly salary forvarious positions which include Cook, Sweeper, and waiter.

1 executive chef will behired on forhandling all internal management.

2 bikes forhome and office delivery. We plan to hire roughly 3 cooks including executive chef specialist inItalian and American taste, 1waiter, and 2 otherhelper boys for cleaning and

taking order and for delivering orders.

TANVI

BHANSALI

MEGHA PAWAR SWAPNIL

PALANDE

PRATIK DAVE

COOK 1

EXECUTIVE

CHEF

CLEANER/

DELIVERY

BOYCOOK 2 WAITER

DELIVERY

BOY


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VISION:To constant provide the best that we can for our customers

to be recognized as pioneers in the multi-brand food court management,

utilizing the highest levels of corporate & with dedicated employees and

partners.

MISSION:To greet every customer gets highest level of food quality & outstanding service

in a hygienic & fun dining environment.


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SWOT ANALYSIS:

I) STRENGTH

Location: - Our food joint will be placed in such an area which can beeasily accessible for nearby residential areas and offices.

Experienced staff: - Ourhired expertise staffhelps us in providing qualityfood service to our customer.

Ambience of place: -The feeling of being in the cool environment whiledinning itself a pleasureexperience which gives us an advantage over others.

II) WEAKNESS

Lack ofexperience: Food joint is a start up. Will face stiff competitionfrom local players.

Financing: - Preliminary estimates of sales and expenditures suggest thatit will remain financially stable. However unforeseen expenditure or poor sales

will threaten cash position, which will be particularly vulnerable in one year.

Limited personnel: - Since we need expertise staff and to find and retain

it is very difficult because of the competition in the market.

III) OPPORTUNITIES

Growing market: - Food joints are growing at a fast speed and demandforquality food is neverending.

Potential to become a premier food provider: - because of theexperiencedand expertise staff we can deliver quality food products. Also the use of

technology like Surface technology on table makes it quite innovative and a

new experience.


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IV) THREATS

Local Competition (existing and potential): There are firms whichspecialize in this concept of food joint. There are many local players who havetargeted call centeremployees. So it can be a bit high competition for this food

joint.


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MARKET ANALYSIS:

Target Customers:

Our target customers are mainly call centreemployees within age group of20 -

35 years.

Competitive Analysis :( On a scale of 1-5)

(Questionnaire asked from sample among people within age group 25-40 years).

This analysis is done on various food joints on the parameters like food quality,

ambiance, taste, location, and price.

GREENS LANDMARK ANAND

BHOG

SUNDAY

TREAT

Food Quality 4 3 2 3.5

Price 2.5 3 3 3.5

Ambience 3.5 3 1 3

Service 3 2.5 2.5 3

Location 3 3 2.5 2.5

Customer

Relation

Program

0 0 0 0


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MARKETING STRATEGY & MARKETING MIX

PRODUCT MIX

PRICING STRATEGIES

Price: We will be using FAIR PRICING STRATEGY offering just right

combination ofquality and good services at fair prices.

o Create a unique, innovative,entertaining menu that will differentiate usfrom the rest of the competition.

o Control costs at all times, in all areas and implement a conservativeapproach to growth policy.

o Sell the products that are of thehighest quality, as well as keeping thecustomers happy with all of our product categories from food to store

merchandising.

o Provide 100% satisfaction to our customers and maintaining the level ofexcellent services among other competitors.

o Encourage the two most important values in fast food business: brand andimage, as these two factors are the main drivers in marketing

communications.


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MARKETING MIX: (4Ps)

PRODUCT:

We offer deep assortment of Indian, American as well as Chinese taste .We will

offer standard services and ambience. The main USP of our product will be its

taste along with properhygiene & product quality. At initial stage the product

range is kept stagnant, it will be changed according to the business generation

and consumer response.

PRICE: One or two products prices in each section are kept low to attractthe customer. Especially the new variety whose price is reduced should be

priceelastic to pull the customer toward the food joint. The price of combo

pack is kept affordable as the main focus is on giving total meal to the

consumers. Our pricing strategy for combo meal is providing 20% discount

on any sandwich, fries, and drink ordered collectively.

PLACE: Wehave located our fast food court at Minds Space, Malad. Itbeing main call center hub in Mumbai, is the main reason for selecting

minds space as our location. The place already has many restaurants and

food court in place, but as we areentering into red ocean market our main

focus is penetrating the market at slow and steady pace. The advantage

would be thehuge demand for food in minds space. Other strategy is to

focus on home delivery and corporate customers with the effective use

of information system to reduce the timing for logistics.


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PROMOTION: Our main focus is to pull crowd to food joints byrunning promotional campaigns.

OBJECTIVE OF PROMOTION: To ensure awareness, knowledge about the food joint concept to targetcustomer.

Next stage is to use promotional strategies to develop liking, preferenceand conviction for the concept.

Last stage is to develop conviction and purchase for the selected targetcustomer.

PROMOTIONAL STRATEGIES:

1st Stage:

To ensure awareness and knowledge among target customer. We will bedoing surveys among people and word of mouth publicity.

Advertisement through local media T.V channel.

2nd stage:

Using direct marketing concept to reach selected customers. Banners at Malad station, premises of Minds Space will create theawareness of the food joint.

We will be distributing pamphlets and small menu cards outside the callcenters about the opening offer of our food joint. Also some free sampling of

our product is being planned to give consumer the actual tast e of the food.

Evaluation: Implement consumer feedback survey to selected target consumer

to check success on parameter like Branding, Image, and Positioning by various

promotional activities.


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SALES STRATEGIES

To generate majority of revenue for food join t by pulling customer tofood joint location.

To target carefully selected customer through DIRECT MARKETING.

INNOVATIVE MAEKETING STRATEGIES :

We will be taking bulk orders like keeping food stalls at marriages,functions, parties etc.

Offering various discounts during festive season. Accepting various discount coupons like Sodexho coupons. We also provide freehome delivery to home as well as offices. Keeping

discounts during festive seasons. Taking bulk orders forhouse party.

COST OF PROMOTION

ADVERTISING 7,000

SAMPLING 10,000

BANNERS 15,000

PAMPHLETS 3,000

TOTAL COST OF PROMOTION 35,000/-


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FINANCIAL

FORECASTING


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BREAK EVEN ANALYSIS

In the very first year our food joint made a loss of55,700. In the

second our sales revenue increased by 17-18% and we made a profit

of4, 69,176 and achieved a break-even in second year.

BIFURCATION

1ST

YEAR

REVENUE PER DAY RS. 4,000 PER DAY (1st

6 mths)

REVENUE PER DAY RS.4,200 PER DAY (rest of 6 mths)

TOTAL REVENUE GENERATED IN 1ST

YEAR 14, 76,000/-

2ND

YEAR

REVENUE PER DAY RS. 5,000 PER DAY (4mths)

REVENUE PER DAY RS.6,000 PER DAY (4mths)

REVENUE PER DAY RS.7,000 PER DAY (4mths)

TOTAL REVENUE GENERATED IN 1ST

YEAR 21, 60,000/-


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FOOD JOINT FINAL FINAL

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