BEACH BAY

NEW BUSINESS DEVELOPMENT

BEACH

• beaches in Chennai are the best retreat for tourists.• Chennai beaches are world famous for their natural outlook.

• Covelong Beach

• Elliot's Beach

• Marina Beach

OPPERTUNITY

• No hygienic food at beach in the city• No maintenance at beach• No attraction

IDEA• Our idea is to have a restaurant

at beach.

HIGHLIGHTS:A beach view restaurantHygienic foodAttraction for kidsWell trained employees

INDUSTRY ANALYSIS AND TRENDS

• increase in buying power of Indian consumers is driving the growth.

• the income chain - from the "have nothing" to "have some" to "have more" to "have lots" and, finally, "have all".

• Eating out is a popular trend among Platinum households.

Conclusion from survey prefer to visit beach monthly. cleanliness is what people prefer people does not prefer to have stall food Reason :food is not hygienic Food at beach is not hygienic Ready to spend more than 1000 good idea to have such a restaurant prefer more of snacks items prefer that the place should be maintained well

(cont.)

ready to accept a restaurant at the beachIdea is attractivewilling to spend between RS. 300 to 500, for

such serviceview about beach would change.Gandhi beach will be more suitable

Customer segment

• The most regular type of customers are family • including both adults and children.• Most of the customers come for a hygienic

and good quality of food.• families who are from middle income and

upper income.

Risk assessment

The risks we face are the following• There would be many companies, who would have tried

to set up the restaurant at beach, but for some reason they wouldn’t so we need to analyses that.

• The beach is a area which crowed and hence manage the crowd would be a risk.

• The risk could be of the tsunami or during the rain.

Our Marketing channels

Brochure

Pamphlets

Banners

Sales strategy• we intend to succeed by giving our customers a

combination of delicious and interesting food in an appealing environment, with excellent customer service.

• Strategy 1. Think big and audit your time

• Strategy 2. Be different and stand out from the competition

• Strategy 3. Build relationships with your customers.

• Strategy 4. Collect E-Mail Addresses

• Strategy 5. Use customer service commandments to create good habits.

operations

• People are most important element • We value the managers and staff• friendly strong managers make friendly strong

crew people.• customers can see it in the quality of the food,

how clean the store is and how friendly and fast they are served.

primary opearation:

• cooking of the delicious food .• serving the food to the public.• To maintain the customer relation ie. To solve the issues arising.• To have the employee satisfied.

Other operations:

• buying of the commodites.• To maintain the books of accounts.• To pay the taxes.•

DEVELOPMENT & MILLESTONE

These include Acquire investment capital. Get a bank loan. Obtain lease space.

And to Convince your prospective managers to believe in your

concept Gain respect and confidence from prospective employees. Allow management to concentrate on execution rather than

"plan as you go.“ Create a blueprint for operating your restaurant.

Marketing ObjectivesMaintain positive, steady, growth each month.Generate at least 50% profit per month.Experience an increase in new customers who are turned into long-term customers.Realize a growth strategy of one store per year.

Financial ObjectivesA double-digit growth rate for each future year.Reduce the overhead per store through disciplined growth.Continue to decrease the variable costs associated with food production.

Target MarketingThe market can be segmented into three target populations:Individuals: people that dine in by themselves.Families: a group of people, either friends or a group of nuclear relatives dining together.Take out: people that prefer to eat Sigmund's food in their home or at a different location than the actual restaurant.

Other’s

• To have a well recognised restaurant in two years.

• To make our restaurant profitable.• To have a party hall, to conduct parties at

beach.

FINANCIAL SHEET

infrastructure fixed 10,00,000interiors fixed 2,00,000paint fixed 1,50,000electricity fixed 3,00,000lumber fixed 80,000total 16,60,000

Uniform materials (500*25) fixed 15,500

Table cloth (20*200) fixed 4,000

total 15,500

Chef (50,000*2) 1,00,000

Waiters (5000*10) 50,000

Cleaners(3000*3) 9000

Watchman (5000*1) 5000

Helpers(15,000*3) 30,000

total 1,91,000

construction

clothing

salary

Gas cylinder variable 4500Vegetables/fruits variable 30,000provisions variable 40,000water variable 15000Disposable itemsvariable variable 2000sationery variable 250total 91,750

Oven (*2) fixed 14000

fridge fixed 40,000

All vessels for cooking fixed 20,000

stove fixed 20,000total 94,000

Chairs & tables(55*500) (10*100) fixed 37,500printer fixed 10,000laptop fixed 10,000Ac (20,000*2) fixed 40,000Sofa set fixed 15,000total 1,12,500

FURNITURE & FIXTURES

RAW MATERIALS

COOKING EQUIPMENTS

PRICE VOLUME FIXED/VARIABLE

VALUE

REVENUE STREAMS RESOURCES

A) RECIEPTS FROM THE SALES

500 50 Raw materials( for a month) variable 91750

Cooking equipment Fixed 94,000

Furniture & fixtures fixed 1,12,500

clothing fixed 15,500

construction 16,60,000

COMMUNICATION CHANNEL FIXED/VARIABLE

VALUE ACTIVITIES VALUE

Pamphlets(500*100) variable 5000 accounting VARIABLE 10,000

Banners(5*1000) variable 5000 Cooking (per day) VARIABLE 3660

Salary for staff VARIABLE 1,19,000

maintanence VARIABLE 1000

DISTRIBUTION CHANNEL MANAGEMENT

ONE WAY NIL FOUNDERRS. PROFIT

COST SHEET

EXIT PLAN CLOSING DOWN OF THE RESTAURANT: closing

down of restaurants may be for various reasons. They may be:

• Lack of financing • No damage control• Partnership disputes

We would follow the legal procedures for shutting down of our company.Sharing of profit and equipment sale.

GROUP 5

THANK YOU