Kusum Final New

8/3/2019 Kusum Final New

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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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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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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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Kusum Final New

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