VANAKAM UNAVAKAM

BBUSINESS PLAN FOR

SUBMITTED BY AARTHI SREEMATHEWEMMANUVELVENKATESH ANDREWSTEPHEN

LOGO

VANAKAM UNAVAGAM -UNAVE MARUNTHU

EXECUTIVE SUMMARYBringing back the traditional food and helping people stay healthy and feel young.

MISSIONTo provide only the traditional food with the ease of village smell i.e., concentrating on the old tradition of “food as medicine”

VISIONTo provide quality food all over India and start a catering school and teach them only traditional village food which is being forgotten by people with time.

VALUES For diabetics DSTDiet, Sugar free, Taste For regular customers 3 T’STraditional, Taste, Trend

MARKET ANALYSIS Nowadays people are more

conscious and aware about their food practices.

Specially mothers are more concern on giving their child healthy food and hence we provide food to their taste and preference.

Diabetics patients are struggling to reduce their sugar levels by strict diets.

SWOT ANALYSISSTRENGTH:•UNIQUENESS.•ATTRACTIVE TRADITIONAL FOOD PREPARATION.•ECO-FRIENDLY.•LOCATION.•INFRASTRUCTURE.

WEAKNESS:•DIFFICULT TO ATTRACT MODERN PEOPLE.•LACK OF EXPERIENCE.•CHANGING MIND’S OF PEOPLE.

OPPORTUNITIES:•NO DIRECT COMPETITORS.•PEOPLE’S PREFERENCE TOWARDS HEALTH.

THREATS:•LACK OF AWARENESS ON OUR FOOD PREPARATION METHOD.•CUSTOMER AS COMPETITOR.

MENU SOUPThuthuvalaiThulasiPuthinaValaraiPirandaiMurungai illaiMix vegetableMushroomManathakali

IDLYOatsCarrotVegetableIndian idlyMushroomSambar idlyHibiscusRoseKunguma poo

•DOSAIOatsRavaMavuKothumaikepa

•DRINKSUlunthan kanchiParuthi paalKapakalikampankool

CONTINUE….. ADAIMurungaiVenthaiya keeraiMix keeraiKalyana murungaiAgathi keeraiCarrotOnion

PANIYARAMRava MushroomRice flourCauliflower

RICEOnly RED RICE

OPERATIONAL PLANSeparate package will be provided to each kind of deficiencies like nutrition, diabetics, ulcer, brain etc.,

STRATEGY Strong traditional food cooking team. Scheduling with various types of traditional

food with minimum cost. Working Hours : 6 a.m. to 10 p.m. Provide quality, healthy and tasty food to

the customers. Will provide good hospitality to the

customers. Feedback will be got from the customers and

changes will be made immediately. Free door delivery will be made within 45

min.

JOB SPECIFICATION

A. Experience in the field of traditional food cooking.

B. Best Knowledge on customer satisfaction and relation with them.

RECRUITMENT AND SELECTION PROCESS

A. Selecting through references.B. Behavioral and patience towards

customers

RENUMERATIONAttractive packages for the chef and

employees.Pay hike of 10% at the end of each year. ORGANIZATIONAL CHART

CEO

FINANCIAL MANAGER

CHEF COOKING

ASSISTANTS

SUPERVISOR

SERVERS &

CLEANERSMARKETIN

G MANAGER

CHEF 2 SALES MAN

MARKETING 7’PS OF VANAKAM UNAVAKAMProduct: There are mainly 3 packages Healthy & sugar free traditional food (for diabetics.) Tasty traditional food. Cholesterol free food.Price: Reasonable prices for each food items.Promotion: Point cards will be given to the customers. Sending greeting on special occasions. Conducting food competitions in schools & colleges. Conducting tv shows. Issuing pamphlets. Free home delivery. Online ordering (www.vanakamunavagam .com).

PLACE: Restaurant is located within three kilometer radius

from the center of the city. It is surrounded by colleges, companies & hospitals. Easily reachable for the target group.

PHYSICAL EVIDENCE: The atmosphere inside the restaurants will give

ambience of villages. Uniform will be given to the employees.

PEOPLE:The politeness maintained by the employees towards

different kind of customers.

PROCESS: The process adopted here is to

provide people healthy foods by cooking traditionally with herbs and nourishing vegetables and fruits.

STP

SEGMENTINGGeographic: In and around Trichy. Creating Branch offices after

achieving 100 % capacity. Demographic: For all age groups

TARGETING

POSITIONING Concentrating people who are more health

conscious and giving them a healthy life.

PEOPLE

ChildrenYouth

(college students)

Diabetics patients

FINANCIAL STATEMENTLand and building:-Advance 180000Rent (25×1200 sq) 30000fixed assets:Kitchen items 150000furniture & Interiors:-Tables 6×12000 72000Interiors 75000others 20000water purifier 22000generator 50000Miscellaneous assets:vechicles

15000x2 30000

UTILITIESElectricity , water 12000x12 144000

RAW MATERIALS

Grocery 150000x12 1800000

Vegetables

Fruits

Packing materials 1440000MANPOWER REQUIREMENTS/FACTORY PER MONTH

Chef 1x15000 15000x12 180000

helpers 4x5000 20000x12 240000

OTHER WORKERS

Service boys 3000x4 12000x12 144000

Delivery boys 3000x2 6000x12 72000

Preliminary expensesEstablishment and adm legal

50000

Selling expenses 10000x12 120000Adm expenses 5000x12 60000

Total cost project 4900000WORKING CAPITAL

Current assetsRaw materials 3240000Raw material(wip)

3240000

Cash in hand 100000Cash in bank 100000

Work in capital required for one year

6680000

Per day 18300Per month 549041

Sources of application fundsBanks(60% of capital long term loan) 2940000individual capital

327000x6 19600004900000

Per year Interest on loan 310000Per month 25860Sales25chairx8times per day x avg of one chair 70 X per month x 30Sales (yearly) 420000 x 12 5040000

Break even point

particularsSales Realization

420000 x 12 5040000

(-) variable cost

Raw material &packingutilities 3384000Contribution 1656000

Contribution per unit

1656000/72000

23

Fixed costsFactory wages and salariesPreliminary expenses

806000

Selling expenses

Breck even point

34 (per chair)

Particulars Level of Activity

50% 75% 100%Sales 2520000 3780000 5040000(-)cost of productRaw materialsUtilities

1692000 2538000 3384000

Factory wages & salaries

210000 315000 420000

Other workers 108000 162000 216000

Cost of sales: 50% 75% 100%

Selling expenses 60000 90000 120000

Admin expenses 60000 60000 60000

PBIT 390000 615000 840000

(-) Inter on long term loan

294000 294000 294000

PBT 96000 321000 546000

(-) Tax (30%) 28800 96300 163800

PBT 67200 224700 382200

(-) Term loan repayment

- 150000 200000

67200 74700 182200

CORPORATE SOCIAL RESPONSIBILTY Helping differently abled persons. Education for students who are

affected by HIV Conducting blood donation camps. Reduction of DIABETICS

FUTURE PLANS Extending our operations all over

Tamilnadu as we reach the 100 % capacity

Opening a catering school teaching traditional food alone.

CONCLUSIONStill there is no market determiners in this

field. As the network strengthens itself the revenue automatically increases. The target group remains same.