new venture development presentation
DESCRIPTION
Sustainable Restaurant ProposalTRANSCRIPT
Restaurant Ltd.
Elevator Pitch
Simon Boffee Managing Director
Jonathan Bird Strategic Director
Daniel Titley Operations Director
Sarah Girvan Sales and Marketing Director
Nick Edwards Finance Director
Board of Directors
ServiceMission Statement
We endeavour to provide all our customers with the complete dining experience, encapsulating the finest
flavours, using quality local produce, whilst ensuring all our operations are geared towards preserving the
planet.
Core Values
Local Produce Sustainable Operations
Culinary Excellence Exemplary Service
The MarketUK restaurant industry currently worth
£35bn (Key Note, 2009)Consumer TrendsLocation
Oxford Street, Southampton
Figure 2Figure 1
CompetitorsIndirect Competitors
Restaurant Style of Food Lunch
Dinner
Eden Luxury Food £13.50 £25.50
Dock Gate 4 Luxury Food £13.00 £23.00
Olive Tree Modern English Meals
£12.00 £20.00
Pizza Express Italian £11.00 £17.00
White Star Tavern
Traditional Pub Meals
£11.00 £17.00
Scoozi Italian £10.00 £16.00
Kuti’s Brasserie Indian £10.00 £15.00
Hotel IBIS The London Hotel
DeVere Grand Harbour The Star Hotel
Direct Competitors
Table 1
Competition
Performance and Quality
Price
Kuti’s Brasserie
Scoozi
White Star Tavern
Pizza Express
Olive Tree
Dock Gate 4
EDEN
Product Perceptual Map
Figure 3
Management and Staff
Figure 4
OperationsFloor Plans:
Figure 5
Figure 6
Sales and DistributionRestaurant evenings, corporate events and
exhibitions
Table 2
Month June July Aug Sept Oct Nov
Marketing Spend (£)
8,000 2,000 4,000 4,000 2,000 6,000
Sales (£) 40,944 51,792 52,584 58,680 68,808 74,880
Month Dec Jan Feb Mar Apr May
Marketing Spend (£)
4,000 2,000 2,000 4,000 2,000 2,000
Sales (£) 100,992 69,120 62,976 73,728 70,890 72,714
Marketing CampaignCustomer Relationship Management
Online Presence
Eden Grand Opening Night
Seasonal Competition
Hampshire Farmers Market
Break-even Analysis
0 2 4 6 8 10 120
100,000
200,000
300,000
400,000
500,000
600,000
700,000
800,000
RevenueVariable CostsContributionFixed Costs
Month
£
Figure 7
Revenue ModelYear 1 Year 2 Year 3
Sales £798,108 £1,026,480 £1,704,560
Cost of sales £266,036 £324,480 £576,160
Gross Profit £532,072 £702,000 £1,128,400
Net Profit £123,230 £192,266 £300,450
10% of annual net profit will be donated to Hampshire Farmers’ Market.
Table 3
Sources of Finance
Cooking equipment will be funded via Hire Purchase over a 2 year period.
30 days credit from all suppliers.Carbon Trust 0% loan in Year 2.
Equity Required £110,000
Founders’ Capital £50,000
Sale of 25% equity £60,000
Table 4
Equity PropositionA total of £110,000 capital will provide finance
necessary for restaurant inception, accounting for location refurbishment through to the grand opening.
We therefore require £60,000 in return for 25% equity in order to start our business.
Thank you for listening
Please feel free to ask any questions
Restaurant Ltd.
ReferencesDisability Discrimination Act (1995)Hampshire Fare (2010) [Online] Available:
www.hampshirefare.co.uk (Accessed: 6th March 2010).Key Note (2009) Restaurants: Market Report Plus. 24th ed.
Hampton: Key Note. Key Note [Online] Available at: http://www.keynote.co.uk (Accessed: 16 March 2010).
Kirby, A, D. (2003) Entrepreneurship, London: McGraw Hill.Oxford Street (2010) Oxford Street, Southampton [Online]
Available at: http://www.oxfordstreetsouthampton.co.uk/ (Accessed: 16 March 2010).
Sustainable Food (2000) [Online] Available: http://www.sustainweb.org/londonfoodlink/ethical_eats/ (Accessed: 15th March 2010).
UK Food Events (2007) [Online] Available: www.hampshirefare.co.uk (Accessed: 2nd March 2010).