Presentation on Marketing

of KoUiZna Restaurant

Himanshu Jain

INTRODUCTION

Blend of Italian, Chinese, continental and Indian.

Located in the booming, and rapidly expanding city

Delhi.

Inspired menu from different countries'

Relaxed, friendly and correct service

Hiring of experienced staff

Venturing into the Catering business

Total sales allocation to be 85% restaurant sales and

15% catering sales.

FINANCIAL DETAILS

Total Capital -1.5crore

• Lease deposit -26 Lac

• Furnishing and Interior -50 Lac

• Support Equipments -60 Lac

• Licensing -10 Lac

Raising of Funds

• Personal Investment -20 Lac

• Loan from Bank -70 Lac(@ 13% annual rate of interest)

• Loan from Relatives -40 Lac

SEVEN P’S OF SERVICE INDUSTRY:Product Physical features, quality, accessories, Packaging, warranties,

brands

Place Channel type, Outlet locations, Transportation, Storage.

Promotion Sales people, Advertising, Sales Promotion, Publicity.

Price Discounts, Allowances, Price levels.

People Employees, Customers

Process Flow of activities, Customer Involvement

Physical

evidence

Facility, Equipment, Other Tangibles

7 P’s of Restaurant

PRODUCT:• The products being offered at KOUIZNNA are-a comfortable atmosphere,

striking décor, entertainment, engaging clientele along with an international menu comprising of multi- cuisines: INDIAN, ITALIAN , CONTINENTAL and CHINESE.

• KOUIZNNA will be the only restaurant among all the competitors which focuses the entire menu on healthy and low-fat cooking

PRICE:• Pricing is one of the most important elements of the marketing mix, as it is

the only mix, which generates a turnover for the organization.• It costs to produce and design a product, it costs to distribute a product and

costs to promote it.• The pricing strategies that we use at KOUIZNNA will be considering

during the preparation of the menu are- Competition pricingProduct Line PricingPremium pricing

PLACE: The organization must distribute the service to the user at the right place and

at the right time.KOUIZNNA is located at , Connaught Place in Delhi

PEOPLE:An essential ingredient to any service provision is the use of appropriate

staff and people. The staff at KOUIZNNA is efficiently and well trained to serve the guests in

the best possible way.Our staff is well trained to give to our customer’s high quality of personal

service. The service delivered by our employees is a very important element of

value. It is also an area where we can distinguish our selves.

PROCESS: This refers to the systems that are used to assist the organization in

delivering the service.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.

PROMOTION:

Promotion involves disseminating information about a service,product line, brand, or company.

Promotion is generally sub-divided into two parts:• Above the line promotion• Below the line promotion

PHYSICAL EVIDENCE:

Physical Evidence is the element of the service mix whichallows the consumer again to make judgments on theorganization.

Physical evidence is an essential ingredient of the service mix.Consumers will make perceptions based on their sight of the

service provision which will have an impact on theorganization’s perceptual plan of the service.

MARKET SEGMENTATION

The Business Man

Happy Couples

The Family

High-end Singles

Tourists

Positioning

• The Business Man-Fine Dining's , Wi-Fi

• Happy Couples- Candle light Dinner, Couple

Dance

• Family- Fine Dining’s, Buffet system

• Youth-Entertainment(TV, Snooker),Chill and chat

environment

• Tourist-Various cuisine

Marketing strategies

• Launch Official website

• Make Face book page

• Provide coupons

• Provide special food on occasions

• Support any community

• Distributes menus and Pamphlets to local

• Advertise in Newspaper and Channels,

50000000

6000000 500000

21230000 100000

900000 71000

700000 130000

10000 34000

100000 230000

300000 1400000

20300000

29240000 22765000

27235000

0.5447

53680925

Total Fixed cost Total Variable cost

Contribution

P.v Ratio

Break even

Utility

Variable cost Fixed cost

Purchases

Repairs

Telephone

OtherUtility

Telephone

Licence

Premiliary Expenses

Contribution = Sales-Total Variable cost

Sales

Marketing

Stationery

UniformDepreciation

Rent

Salaries

Break Even Analysis

Place order

Give the order to chef

Deliver salad or soup

order to customer

Deliver dinner to

customer

Deliver check to

customer

Cash or Credit

Return credit slip to

customer

Bring change to

customer

Collect signed slipClose table and

collect tip

Process flow chart