lavish dine

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INTROUDUCTION

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Business plan

Prepared By

Owais MemonChef/OwnerLavish Dine

AddressLavish [email protected]

Date Prepared

December2009

EXECUTIVE SUMMARY

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Company Description

Lavish dine is a fresh food casual dining Hispanic restaurant. The interior will include seating for 50 anda carry-out counter. The lunch menu will be simple, made-to-order items. Dinner will vary nightlyaccording to seasonal availability of fresh produce (standard menu items will also be available).

Management and Organization Plan

The business goal is that of a multi-faceted success. Our first responsibility is to the financial well-beingof the restaurant. We will meet this goal while trying to consider;

1) The effect of our products on the health and well being of our customers (and our staff).2) The impact that our business practices and choices will have on the environment.3) The high quality of attitude, fairness, understanding, and generosity between management, staff,

customers, and vendors. Awareness of all these factors and the responsible actions that result willgive our efforts a sense of purpose and meaning beyond our basic financial goals.

Marketing PlanOngoing marketing efforts will include newspaper ads, coupons, and brochures available to hotelpatrons. Hyderabad is a small city , and word-of-mouth is a very effective toolnews travels fast. Therestaurants location is highly visible, and the city has been waiting to see what business will fill theempty space.

Operations:-

Facilities & Offices:-

The restaurant at etc [xyz Hyderabad] is on 200 Square foot space with centralized air conditionedhaving family room at first floor. It was formerly a restaurant and needs on minor structural

modifications. The licenses and codes' issues are all in order. New equipment and dining room

furnishings will be purchased and installed by the general contractor.

Hours of Operation:-

The restaurant will be open for lunch and dinner 7 days a week. Service will begin at 11:00 AM and

end at 01:00 PM. The restaurant will be closed on Islamic Holidays.

Employee Training & Education:-

Employees will be trained not only in their specific operational duties but in the philosophy and

applications of our concept. They will receive extensive information from the chef and be kept informed

of the latest information on healthy eating.

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Systems & Controls:-

A big emphasis is being placed on extensive research into the quality and integrity of our products.

They will constantly be tested for our own high standards of freshness and purity. Food costs and

inventory control will be handled by our computer system and checked daily by management.

Food Production:-

Most food will be prepared on the premises. The kitchen will be designed for high standards of sanitary

efficiency and cleaned daily. Food will be made mostly to order and stored in large coolers in the

basement.

Delivery & Catering:-

Food for delivery may be similar to take-out (prepared to order) or it may be prepared earlier and

stocked. Catering will be treated as deliveries.

Financial Plan

The jameela will invest start-up funds of Rs.75,00000. These monies will cover minimal remodeling,

upgrading equipment, new chairs, dishes, and pre-opening marketing. Sales are conservatively projected

to reach almost Rs. 500,000 by Year 1 of the plan. A line of credit is being arranged at First Star Bank

in case of cash flow issues..

Research MethodologyI have got 24 questionnaires filled in by the localities customers outside the Restaurant regardless of

caste , creed residents of Hyderabad .The questionnaires will account for my primary data where as the

secondary data has been picked up from the internet , via Email , public sectors like Shopping malls,

and Educational Sectors School , Colleges And universities.

TABLE OF CONTENTS

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EXECUTIVE SUMMARY.....................................................................................................

INTRODUCTION

Purpose......................................................................................................................................07

BUSINESS PLAN

Product & Services08

Production..08

Service....................................................08

Features and Benefits.08

Product/Service Limitations ..09

Product/Service Liability....................................................09

Trademarks, Patents, Copyrights, Licenses, Royalties ..09

Governmental Approvals09

Pricing10

Price List.10

Pricing Policies...10

Break-Even Analysis..10

Advertising and Promotion..11

Publicity...11

Telemarketing/Direct mail ..11

Internet 11

Trade Shows 11

Target Market And Segment Strategy12

Target Market Profile..13

Customer Profile13

Market penetration14

Marketing Strategy 14

Point of sale.14

TABLE OF CONTENTS

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GENERAL AND HUMEN MANAGEMENT

Mission, Objectives and Goals..15Legal Form of Business.15Organizational structure.16

Management Team.16

Board of Directors/Advisory Board...16New employee orient program17

Recruitment and Selection of.17Employees..17

Reward and incentives to employees with criteria

Compensation and Ownership...18

Employee Reward and Incentive Plan...18General Policies And Rules...18Facilities & Offices18Hours of Operation18

Employee Training & Education...19Systems & Controls...19Food Production.19

Projected Financial Statement

Start-up Funding & Expenditures21-25Year-End Income Statement.26-27Year-End Balance Sheet28Financial Analysis/Ratios..29Monthly Cash Flow Statement.31-34

Marketing ResearchResearch Diagrams Or Methodology...35-36Sample Questionnaire37Statistical Data(Graphs, Pie Charts and ...38-43Problem And Limitations...44

Conclusion And Recommendation

Conclusion46

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INTRODUCTION OF THE RESTURANT

Purpose:-The purpose of any food service is to provide nutrition while offeringthe added benefit of tasting good. At Lavish Dine, customers will eattraditional favorites without the guilt of consuming unhealthy andheavy fast food. They will also have the opportunity to sampleauthentic, adventurous fare and increase their awareness of variousflavors.

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Business PlanProduct & Services

Lavish dine will be offering a menu of food and soft drinks with a

distinctive image. There will be three ways to purchase these products; table service at the restaurant, take-out from the

restaurant, and delivery to home or office.

Production:-

Food production and assembly will take place in the kitchen of the restaurant. Fresh vegetables, meat

and dairy products will be used to create most of the dishes from scratch. The chef will exercise strict

standards of sanitation, quality production, and presentation or packaging over the kitchen and

service staff.

Service:-

There will be three ways a customer can purchase food. They may sit down at one of the 50 seats in the

dining room and get full service from a waitperson. A separate take-out counter will service those who

wish to pick up their food. Most take-out food will be prepared to order with orders coming from the

telephone. Delivery (an indirect form of take-out) will be available at certain times and to a limited area.

Features and Benefits :-The food at Lavish Dine offers several unique benefits to the consumer. It will satisfy customers cravingfor a tasty and fast meal while meeting rising expectations for healthy alternatives. The food will be fresh,made to order, and low fat. Fresh fruits and vegetables increase flavor while lowering calories. LavishDine will offer wraps that are just as easy to eat on the go as fast-food hamburgers with less than half thefat..

Product/Service Limitations:-

Perish ability of inventory is the major product limitation. Care must be taken to order proper amounts anduse fresh foods immediately. The format of three to five changing entrees per evening will help mitigatethis liability. Menus can be adjusted based on ingredient availability.

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Business Plan

Product/Service Liability :-

Lavish dine faces two major areas of costly liability. Food poisoning is a real threat. The resulting medicalcosts and possible punitive damages can significantly affect the bottom line. Worse yet is the bad word ofmouth resulting from such an incident. Safe food handling and employee sanitation must be constantlymonitored. Proper training is essential.Liquor liability laws are another area of concern. Beverage purveyors are being held responsible for over-serving patrons and for the well being of third parties an inebriated patron might injure. Again, propertraining and controlled pouring will be necessary.Along with proper training and systems, adequate insurance will be purchased.

Trademarks, Patents, Copyrights, Licenses, Royalties :-

Recipes are copyrighted. The logo will be trademarked and registered to allow for the possibility of futurelicensing or franchising opportunities.

Governmental Approvals:-

A health license is already attached to the property and will transfer with the lease. The HealthDepartment permit is in place and will be contingent on periodic inspections.

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Business Plan

Pricing

Pricing Strategy:-

Prices will be in the low range for lunches in order to stay competitive with fast food and diner options intown. Dinner prices will be offered at a wide range in order to offer value for families yet choices foradults looking for interesting, flavorful fare.

Price List:-

The average ticket price for carry-out will be Rs.250. This price is a little higher than a take-out Chinese

meal but still offers good value. In-house dining for lunch will average Rs.500(including beverage).Dinner prices will vary from Rs. 800 to Rs.1500. Average ticket prices will be aided by the drinks likecoke & juices . Lower-priced lunch items will also be available at night to satisfy the need of familiesaccompanied by children and trying to stay in a reasonable meal budget.

Pricing Policies :-

No volume price discounts will be offered. In the future, catering prices will be based on a per-head basis.

Break-Even AnalysisSales of approximately Rs.282835000/= per month will cover basic operating expenses. Lavish Dineshould be at break-even in June of Year 1.

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Business Plan

Advertising and Promotion

Word of mouth will be the major promotional tool as the business grows. The Jameela are well-known inthe Hyderabad city and people are already asking when the doors will be open.The location will also serve as a promotional tool. It is highly visible on a busy thou rough fare andattractive signage is being designed.Brochures are being designed explaining the concept and menu. These brochures will be distributed to allthe hotels in the area as well as area employers and the Chamber of Commerce. Coupons will be issued tostudents at the local community college through a cooperative agreement with a local ice-cream vendorclose to the campus.

Newspaper advertising will be used prior to opening and small ads will be placed in the monthlyentertainment special highlighting featured menu options.

Publicity :-

Lavish Dine will host a pre-opening party at the restaurant for invited guests. The guest list will includeLocal government leaders and members It will be held in the restaurant and will utilize the parking lot fora fair atmosphere. Permits have already been granted by the city and parking is being borrowed from anearby park . The local newspaper will cover the party and write an article for both the English and Sindhiversions.

Telemarketing/Direct mail:-

Direct mail is not being considered at this time.

Internet:-A Web site is under development. It will display the menu and give basic location and hours information.As the carry-out business builds, corporate clients may want to be able to order by e-mail. This option willbe explored after the first year of operations.

Trade Shows :-

Trade shows may be attended in the future if the sales of proprietary sauces are successful in the localmarket.

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Business Plan

Target Market Profile:-Restaurants are frequented by most members of any community. All flavors are well known and acceptedby all segments of the population. The all kind of diner knows what traditional meals can taste like andappreciates an authentic approach.Hyderabad with a population of over 40,000. Over 70 percent of residents are Sindhi with the restpredominantly Caucasian. The area includes a community college with almost 5,000 students, 2,000 ofthem traditional college age . The median age is 27 years old, so this community is full of young, vibrantfamilies.

City supports many professionals. Employment opportunities are plentiful with three major corporateemployers, a substantial regional hospital, a large school district, several area community colleges, andcounty and city governments.also gets its share of tourists and business travelers. It provides close to 1,000 hotel rooms in town and 500more rooms in neighboring communities. Regional governmental and business conferences take placeregularly, and the city hosts several well-attended summer festivals.

Customer Profile :-

Lavish dine customer profile includes a cross-section of the residents of Hyderabad Customers can beclassified in several major categories.

Week day lunchesWorking professionals and students ranging in age from 16 to 70. Carryout isexpected to account for over half of the lunch business as word of mouth spreads. The restaurant is closeto the local hospital and several major employers.Weekday dinnersCarryout business will continue as working couples look for variety in their take-homeoptions. Family business should dominate dine-in clientele, especially among the population looking forauthentic flavors and Sindhi -speaking staff.Weekend businessFriday and Saturday will be a combination of students looking for good food at areasonable price and families looking for a meal out where children are welcome and happy.OtherTourists and business travelers will supplement the business. Tourists tend to be families attendingfestivals or the zoo while the business traveler is single and looking for good flavor in a nice atmosphere.retail market in the state. There are more than 400 businesses in a 1/4 square mile area with good average

sales.

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Business Plan

The customer base will come from 3 major segments;

Local population.

Colleges and Universities.

Local businesses.

The food concept and product image of Virtual will attract 3 different customer profiles;

The student -- more and more young people have developed healthy eating habits. Some also gothrough a "health food phase" while in college.

The health conscious person of any age or sex -- this includes anyone on a restricted or prescribeddiet or those who have committed to a healthy diet.

Curious and open-minded -- "if you try it, you will like it." Through marketing, publicity, andword-of-mouth, people will seek out a new experience and learn that nutritious food can be tasty,fun, convenient, and inexpensive.

Market Trends & the Future:-

The population and demographics of Hyderabad have remained steady for the last 14 years. Local

businesses are increasing at a rate of 18% yearly.

The idea of a health consciousness through nutritional awareness and dietary change has been slowly

building for the last 7 years. The extensive government studies and new Food Guide Pyramid have given

everyone a new definition of a balanced, healthy diet. This is not a fad but a true dietary trend backed by

the scientific and medical community, the media, the government, and endorsed by the big food

manufacturers.

As people want to stay home more and cook less our strategy of delivering prepared meals on a weekly

or monthly arrangement may be a widespread accepted new way of eating.

Some products may be offered in local grocery stores as brand awareness builds. The Jameela have been

catering parties for the local events market over the last few months Once the restaurant is well

established, that market may be re-explored.

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Business PlanMarketing Plan & Sales Strategy:-

Market Penetration:-

Entry into the market should not be a problem. The store has high visibility with heavy foot traffic all day

long. The local residents and students always support new restaurants and the tourists do not have fixed

preferences. In addition, 50,000 have been budgeted for a pre-opening advertising and public relations

campaign.

Marketing Strategy:-

Focusing on the unique aspect of the product theme (healthy, tasty foods) a mix of marketing vehicles

will be created to convey our presence, our image, and our message.

Print media -- local newspapers, magazines and student publications. Broadcast media -- local programming and special interest shows. Hotel guides-- brochures. Direct mail -- subscriber lists, offices for delivery.

Point of sale:-

A well-trained staff can increase the average check as well as enhancing the customer's overall

experience. Word-of-mouth referral is very important in building a customer base.

Future plans and Strategic Opportunities:-

Catering to offices (even outside of our local area) may become a large part of gross sales. At that point a

sales agent would be hired to directly market our products for daily delivery or catered functions.

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General And Human Managements

Mission:-

The business goal is that of a multi-faceted success. Our first responsibility is to the financial well-being

of the restaurant. We will meet this goal while trying to consider; The effect of our products on the health

and well being of our customers (and our staff).The impact that our business practices and choices will

have on the environment. The high quality of attitude, fairness, understanding, and generosity between

management, staff, customers, and vendors. Awareness of all these factors and the responsible actions that

result will give our efforts a sense of purpose and meaning beyond our basic financial goals.

Objectives:-

Spice corners objectives for the first three years of operation include:

Keeping food cost fewer than 35% revenue. Keeping employee labor cost between 24-29% of revenue. Stay as a small restaurant with excellent food and service. Averaging sales between $1,000,000-1,500,000 per year. Achieve 12% return on investment to investors for the first two years and 15% for the next three

years.

Goals:-

Lavish Dine is an innovative concept that targets a new, growing market. We assume that the market

will respond, and grow quickly in the next 5 years. Our goals are to create a reputation of quality,

consistency and security (safety of food) that will make us the leader of a new style of dining.

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Organizational Structure

Legal Form of Business:-The business will be a sole proprietorship owned by Owais Memon and jamila khan

Management Team :-Jamila will act as general manager of the restaurant. After starting her career in the industry as a manager ,by the management training program of the Hotel &Restaurant Group. She has 02 years of increasingresponsibilities as a restaurant manager and most recently acted as Here in opening manager for thisrestaurant.

Owais Memon will serve as head chef. Owais and line cook in several restaurants over the last 5 years.

For the last five years, Jamila has catered private parties offering well-received Hispanic fare using hisown recipes based on his grandmothers cooking.

Board of Directors/Advisory Board:-Two local professionals have agreed to serve as informal advisors to the business.Mr. Zafar siddiqui , a business professor at the local community college, and Mr. Wasim a successfuldowntown retailer, will meet with the Jamila on a quarterly basis to provide feedback and brainstorming.

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New employment Orientation Program

Recruitment and Selection of Employees:-Through the HR consultants firm they recruit for us is experienced at hiring restaurant staff.. Wait staff,busboys, dishwashers, and cooks will be part-time employees. Recruiting has begun at the local area andin newspaper ads.In Year 2 of the business, Sara Rehman will be hired as assistant manager. Ms. Jamila is completing hertwo-year program in hotel management .

Compensation and Ownership:-Owais will take an owners draw as cash flow allows. Of 12 months he projects a draw of Rs. 48000 peryear.Jamila will be paid a salary equal to Owais draws. An assistant manager will be hired in Year 2 at

Rs.20,000. A full-time Super visor will also be paid Rs.10,000. Both employees will be able to supplementtheir income through tips. Wait staff, bus staff, dishwashers, and counter personnel will be paid minimumwage plus tips. Part-time cooks will be paid Rs.2000 per hour to start. These wages are in line with arearestaurants.

Employee Reward and Incentive Plan:-The incentive for wait staff and Waiters is tips. The better they serve the customerthe better wage theyreceive. Turnover is high in the industry, and the owners know that with part-time personnel, they willface turnover issues. College students should respond to flexible scheduling and free meals while at work.Profit sharing for the assistant manager will be explored as projections are met

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General Policies And Rules

Operations:-

Facilities & Offices:-

The restaurant at etc [xyz Hyderabad] is on 500 Square foot space with centralized air conditioned having

family room at first floor. It was formerly a restaurant and needs on minor structural modifications. The

licenses and codes' issues are all in order. New equipment and dining room furnishings will be purchased

and installed by the general contractor.

Hours of Operation:-

The restaurant will be open for lunch and dinner 7 days a week. Service will begin at 11:00 AM and endat 01:00 PM. The restaurant will be closed on Islamic Holidays.

Employee Training & Education:-

Employees will be trained not only in their specific operational duties but in the philosophy and

applications of our concept. They will receive extensive information from the chef and be kept informed

of the latest information on healthy eating.

Systems & Controls:-

A big emphasis is being placed on extensive research into the quality and integrity of our products.

They will constantly be tested for our own high standards of freshness and purity. Food costs and

inventory control will be handled by our computer system and checked daily by management.

Food Production:-

Most food will be prepared on the premises. The kitchen will be designed for high standards of sanitary

efficiency and cleaned daily. Food will be made mostly to order and stored in large coolers in the

basement.

Delivery & Catering:-

Food for delivery may be similar to take-out (prepared to order) or it may be prepared earlier and stocked.

Catering will be treated as deliveries.

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Products & Related Services:-

Spice corner will be offering a menu of food and soft drinks with a distinctive image. There will be

three ways to purchase these products; table service at the restaurant, take-out from the restaurant,

and delivery to home or office.

The Menu:-

The Restaurants menu is moderate sized, and moderate-low price-- healthy (low-fat, low cholesterol,

natural ingredients), flavorful, and familiar. Our goal is to create the image of light satisfying and still

nutritious food.

There has been an increased awareness of nutritional and health concerns in recent years and a

growing market of people who now eat this style of cooking regularly.

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Menu Card

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Financial issues

Start-up CostsStart up costs will be around 6075000. This includes minimal remodeling, upgrading equipment, newchairs, dishes, pre-opening marketing as well as legal fees and deposits and licenses.

Sales ProjectionsFirst year sales are projected at 280,000. Sales are conservatively projected to reach almost 600,000 byYear 1 of the plan. Projections are based industry standards for table turns and the average ticket price.Carry-out sales should easily exceed projections as the kitchen will have excess capacity and neighboringfast-food places are doing a lot of business. These projections put Lavish Dine at sales in the 500.persquare foot range, with a table turn average of 1.1a reasonable estimate for the industry. In fact, with thesmall space requirement for carry-out service, it will be possible to surpass these projections.

Income ProjectionsIncome is projected at 1620000 the first year. This is not really profit, as OWAIS & and JAMEELA will not be

taking market rate wages and draws yet. Years 2 and 3 show profits of around 7290000 and Rs.648000 (profits godown in year three as Jameelas wages go up). Miguels draw and taxes will come out of the net profit figure.

Cash RequirementsThe financial projections show 6075000 will cover start-up and growth for the first year. If necessary,Owais and Jameela are prepared to take smaller wages or forego wages altogether for a period of time.

Sources of FinancingTheJameela will invest start-up funds of 6075000. A Rs405000line of credit is being arranged at First StarBank in case of cash flow issues.

Projected Financial Statements- Start-up Funding & Expenditures - Monthly Cash Flow Statement - Year-End Income Statement - Year-End Balance Sheet - Financial Analysis/Ratios

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Projected Financial Statements

-Start-up Funding & Expenditures

-Monthly Cash Flow Statement

-Year-End Income Statement

-Year-End Balance Sheet

-Financial Analysis/Ratios

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Other Start-Up Expenses -Total Start-Up Expenses 607500

Lavish Dine

START-UP FUNDING & EXPENDITURES

Other CostsOpening Inventory -

Capital ExpendituresComputer Equipment 324000Equipment/Machinery 125000Furniture & Fixtures 125000Vehicles -Leasehold Improvements 810000Buildings -

Land -Total Start-Up Capital Expenditures 3564000

Total Start-Up Expenditures 4280850


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Lavish Dine Year-End

Income Statement (Projected)

2010

Net Sales (Less Returns &Allowances) 226,76,355Cost of Goods Sold 9070542

Gross Income Rs. 13605813

Operating ExpensesAdvertising 275,400Bad Debt Expense -Bank Charges -Depreciation & Amortization 617,139Dues & Subscriptions -Insurance 335,259Licenses & Fees 141,750Marketing & Promotion 469,800Meals & Entertainment -Miscellaneous -

Office Expense -Office Supplies 170,100Outside Services -

Payroll ExpensesSalaries & Wages 6277,500Payroll Taxes 464778Benefits -

Professional Fees 267,300Property Taxes 272,079Rent 965,763Repairs & Maintenance 383,049

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Lavish Dine Year -End

Balance Sheet (Projected)

2010

Assets

Current AssetsCash & Equivalents 22,40622Net Accounts Receivable -Inventory 23,84802Security Deposits 109,28350Other Current Assets -

Total Current Assets Rs. 47,34774

Fixed AssetsProperty, Plant & Equipment 356,400Less: Accumulated Depreciation (617,139)Other Non-Current Assets -

Total Non-Current Assets Rs. 29,46861

Total Assets Rs. 76,81635

Liabilities

Current LiabilitiesAccounts Payable 938,223Line of Credit -Other Current Liabilities -

Total Current Liabilities Rs. 938,223

Long-term Liabilities

Loans -Mortgages -Other Non-Current Liabilities -

Total Non-Current Liabilities Rs. -

Total Liabilities Rs. 938,223

Equity

Equity Investments 60,75.000Retained Earnings 18,792Less: Owner's & Investor's Draws (12,12165)

Total Equity Rs. 76,81,635

Total Liabilities and Equity Rs. 76,81635


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Lavish Dine (Financial Ratios)

2010

Profitability Ratios

Gross Margin Gross Income 60.00%

Net Sales

Operating Margin Operating Income 8.29%

Net Sales

Net Margin Net Income 8.29%Net Sales

Return on Assets (ROA) Net Income 24.48%

Total Assets

Return on Equity (ROE) Net Income 27.89%

Total Equity

Liquidity Ratios

Current Ratio Total Current Assets 5.05

Total Current Liabilities

Quick Ratio Current Assets - Inventory 2.50

Current Liabilities

Risk Ratios

Debt Ratio Total Liabilities 0.12

Total Assets

Debt to Equity Total Liabilities 0.14

Total Equity

Efficiency Ratios

Inventory Turnover Cost of Goods Sold 3.80

Inventory

Days Sales Outstanding (DSO) Accounts Receivable 0.00

Net Sales/365

Investment Turnover Ratio Net Sales 2.95

Total Assets


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Lavish DineCash Flow Statement (Projected)

16200A

Pre Start-

up JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC TOTAL

Cash In

Cash Sales

- - - 13,95225 13,95225 18,16425 34,74900 34,74900 27,79920 27,79920 27,79920 27,79920 226763

Collections from AccountsReceivables

- - - - - - - - - - - -

Equity Received

60,7405000 - - - - - - - - - - - - 60,75,0

Loans Received

- - - - - - - - - - - - -

Other Cash In (receipts from otherassets)

- - - - - - - - - - - -Other Cash In (interest, royaltiesetc.)

- - - - - - - - - - - -Total Cash In

60,7405000- - - 13,95225 13,95225 18,16425 34,74900 34,74900 27,79920 27,79920 27,79920 27,79920 287513

Total Cash Available

60,7405000 179,412150 17,65800 17,37450 27,04347 24,94557 3912219 4344839 45,44829 45,60624 46,82205 50,0626966 5330367 305455Cash Out

Inventory Expenditures

Inventory/Raw Material (Cash) -

-

- 1,938 1,938 2,523 4,826 4,826 3,69661 3,69661 3,69661 3,69661 3,69661 269651,6


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Office Supplies

60,750 - - - 12150 12150 12150 12150 12150 12150 12150 12150 12150 1701Outside Services

- - - - - - - - - - - - -Payroll Expenses

Salaries & Wages

81,000 - - - 8,40500 8,40500 8,40500 8,40500 8,40500 8,40500 8,40500 8,40500 8,40500 6277405Payroll Taxes

- - - - 51,678 51,678 51,678 51,678 51,678 51,678 51,678 51,678 51,678 4647Benefits

- - - - - - - - - - - - -Professional Fees

1,40500 - - - 16200 16200 16200 16200 16200 16200 16200 16200 16200 2673Property Taxes

- - - - 272079 2720Rent

- - - - 81,000 81,000 81,000 1,716 1,716 1,373 1,373 1,373 1,373 9664

Repairs & Maintenance - - - - - 310 404 772 772 618 618 618 618

3830

Shipping & Delivery

- - - - - - - - - - - - -Telephone

- - - - 12150 12150 12150 12150 12150 12150 12150 12150 12150 109283Training & Development

- - - - - - - - - - - - -Travel

- - - - - - - - - - - - -Utilities

- - - - 27945 27945 449 858 858 66966 66966 66966 66966 4535Vehicle

- - - - - - - - - - - - -Music

- - - - 40500 40500 40500 40500 40500 40500 40500 40500 40500 182405Equipment Lease

- 28350 28350 28350 28350 28350 28350 28350 28350 28350 28350 28350 28350 340162Other - - - - - - - - - - - - -


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Paid on Account- - - - - - - - - - - - -

Non-Operating Costs

Capital Purchases

44,000 - - - - - - - - - - - - 35640Estimated Income Tax Payments

- - - - - - - - - 202419 - - 4,466 5641Interest Payments

- - - - - - - - - - - - -Loan Principal Payments

- - - - - - - - - - - - -Owner's Draw

- - - - - 81,000 81,000 81,000 81,000 81,000 81,000 81,000 81,000 6480

Other Cash Out

1,28350 - - - - - - - - - - - - 109283Total Cash Out

52,850 28350 28350 5,288 19,816 21,711 26,112 35,090 34,125 32,819 30,319 30,319 38,145 265107

Monthly Cash Flow (Cash In -Cash Out)

179,412150 (2828350) (2828350) (428328) (209871) (4,46966) (3,687) 7,810 8,775 1,501 4,001 4,001 (3,825) 22406

Beginning Cash Balance

-179,41215

0 17,65800 17,37450 1309122 10,99332 73464246 437319 13,209 21,984 1902285 22250424 2550447Ending Cash Balance

179,412150 17,65800 17,37450 1309122 10,99332 73464246 437319 13,209 21,984 1902285 22250424 2550447 2240622 22406


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ResearchMethodology

The fast food business is highly competitive one .to be successful it

must be able to project the right image as well as meet the needs of

the customer Marketing strategies must be formulated to attractcustomers. This report looks at some aspects of the burger marketin Hyderabad it examines the buying behavior of consumer andgauges their perception of marketing variables specific to thefood industry ( in this case the fast food market)

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RESEARCH METHADOLOGY USED

DESCRIPTIVE RESEARCH

Descriptive research , also known as statistical research ,describes data and characteristics about the

population or phenomenon being studied .Descriptive research answer the question who ,what , where ,when and how.

Although the data description is factual ,accurate and systematic , the research cannotdescribe what caused a situation, thus descriptive research cannot be used to create acasual relationship where one variable affects another . in other words descriptiveresearch can be said to have a low requirement for internal validity.

The description is used for frequencies , averages and other statistical calculations. Oftenthe best approach , prior to writing descriptive research, is to conduct a surveyinvestigation

DESIGN OF THE QUESTIONNAIRE

The first part the basis information of the target , the questionnaire has put up thepartition of the group with more refined extension so as to make the analysis of thebehavioral preference more scientifically .It is mainly composed by four segments in this investigation which besides the

background information that includes the personality characteristics and intelligenceinformation about fast foods and traditional foods.

Data Collection

Primary Data

Which is collected by new research called primary data

*By Questionnaire

Secondary DataAlready existing data is called secondary data , we collect them by following

methods

INTERNET

EADUCATIONAL CENTERS

SHOPPING MALLS

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Survey

To obtain a better insight of the market, a questionnaire was

designed to answer the following questions

Q.NO1: What is your name?

______________________________________________________________________

Q.NO2: What is your age?

______________________________________________________________________

Q.NO3: What is your address and contact number?

____________________________________________________________________

Q.NO 4: What is your idea about food catering services service?

____________________________________________________________________

Q.NO5: Do you feel there is need of food catering service in Hyderabad?

_

_____________________________________________________________________

Q.NO6: What do you think that services should be for 7 days a week and for lunch and dinneronly or breakfast also?

______________________________________________________________________

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Q.NO7: What do you think that services should be for Corporate, Companies, Banks and

Offices or for the house hold also?

______________________________________________________________________

Q.NO8: What mode of payment you think will be suitable, on daily basis or bulk membership

for 25 days?

______________________________________________________________________

Q.NO9: What service time you think is perfect for food services to reach you?

______________________________________________________________________

Q.NO10: Do you ever have used food catering services preciously? And if so you were satisfied

with the services or not?

______________________________________________________________________

Q.NO11: What type of food services you prefer?

______________________________________________________________________

Q.NO12: What time of the day do you require food services?

______________________________________________________________________

Q.NO13: How often you used food catering service?

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_____________________________________________________________________

Q.NO 14: Are you satisfied with the current availability of food catering services in

Hyderabad?

______________________________________________________________________

Q.NO15: Do you want that this service should be for Offices the Home also?

______________________________________________________________________

Q.NO 16: How much amount you are prepared to pay for the service?

______________________________________________________________________

Q.NO 17:Do you think that there should be kid menu also in the food catering service?

____________________________________________________________________

Q.NO 19: What promotion activity you think is essential that every one should know about

the services?

Q.NO20: Do you think that there should be Home/Office delivery only or Take away service

also ?

______________________________________________________________________

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GRAPHICAL PRESENTATION

0

50

100

PREFERENCE %

1 2 3 4 5 6

NO. OF PEOPLE

EDUCATION CENTERS

0

50

100

PREFERENCE %

1 2 3 4 5 6

NO. OF PEOPLE

SHOPPING MALLS

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0

50

100

PREFERENCE %

1 2 3 4 5 6

NO. OF PEOPLE

VIA EMAIL

0

50

100

PREFERENCE %

1 2 3 4 5 6

NO. OF PEOPLE

VIA SAMINARS

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PIE PRESENTATION

EDUCATION CENTER

PREFER

NOT PREFER

SHOPPING MALLS

PREFER

NOT PREFER

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VIA EMAIL

PREFER

NOT PREFER

VIA SAMINARS

PREFER

NOT PREFER

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Problems &Limitations

Since the road to improvement is never ending , so this study also suffersfrom certain limitations , some of them are as follows:

*Being a non the citizen of Hyderabad , it was little difficult interacting withthe local crowd as language is one of the major problem.

Over coming at that times the consumers were reluctant to reveal the certaininformation which might affect the results of the survey that we conducted

*As a result some questions might have been left unanswered ..(furthersuggestions).*Also, the Sample size that we took was a large as 24 to 30 not more

because of the time limitation too some extent and also being an outsider people here in Hyderabad are a little hesitant to share their views.

An authentication letter was needed as at time the passengers asked for anauthority letter to carry out such a research.

*Scope of project is limited in the sense that only Lavish Dine has beentaken for consumer research

*The extent of the survey the argument & suggestions are given in the reportby Graphical representation may not true another location like Karachi .it isspecifically for Hyderabad.

*Questionnaire method involves some uncertainty of response . Cooperation on the part of informants , in some cases was difficult to presume

*For presenting about Lavish Dine only secondary source of data wasReferred No interviews with any personnel , weather the operational ormanagerial levels were conducted

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CONCLUSION:

The business plan for opening a Restaurant is not an easy task as this

requires proper management and hard work of both the owners and

employees. A Restaurant is not a get rich quick idea, it takes lots of hard

work and long hours to realize your dream. But, in the long run, careful

planning will make it all worth it.

lavish dine

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