The outlet will operate 7 days a week. There will be 2 peak hours and 10 non-peak hours in a day. we are assuming 100 capacity utilization for peak hours and 10-15 capacity utilization for non-peak hours. It will take a customer an hour to consume a meal, starting from placing an order at the cash counter to the time when he leaves the restaurant. take away sales will be 25 of dinning in sales. The unit price will increase at 10 per annum.2.
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Placement: outlet approachable with convenience parking space available within business the main cluster area of peer fast food restaurants Identifiable easily5. People: recruiting a staff that has an appropriate interpersonal skill to deliver customer services. recruiting cooking staff that can feel the pulse of the taste required by customers cooking staff should be able to manage the kitchen and can deliver quality in food with consistency.6. Process: Identify and develop procedures for all staff, as per their assigned scope of work. Training of staff on the sops Ethical codes hygiene codes Update training to staff on a regular basis rewarding based on clearly stated performance measures7. Physical evidence: nice and clean staff uniforms easy to manage, sleek furniture and other fixtures Always clean, tile floors maintaining high hygiene levels temperature managed at a comfortable level in all seasons Bright and comfortable lighting light background musicreakeven analysis our fast food outlet will. This number is based on assumptions that unit price. 300, unit cost. 180 and fixed cost. Business Plan for a fast food Outlet Authors: Babar Malik and Farooque malik based on our sales forecast, the breakeven will be achieved in the first year of operationsfinancial assumptions:1. Revenues assumptions There will be 12 tables with total capacity of serving 48 customers at a time.
a high level of hygiene will be maintained at all affing plan: following is the staffing plan for our fast food restaurant: Staffing Plan Designation Number Monthly salary Annual Salary salary/person Chef 1 60,000 720,000 60,000 cooks 1 20,000 240,000 20,000 Kitchen service staff. Product and resume Service: The product will be fulfilling in its eatable content (Belly-full) The product will be served in a way that it will be easy and fast to consume without oiling the hands. The service level will be maintained to cater to customer needs discussed earlier. The product will be unique in preparation and presentation packaging as per fast food outlets standard,. Paper and plastic for on the go consumption.2. Price competitive pricing with McDonalds and kfc pricing will also be used to align our market positioning with multinational fast food chains3. Promotion: very appealing and registering Outlet displays. Business Plan for a fast food Outlet Authors: Babar Malik and Farooque malik distributing flyers in the targeted areas Promotional coupons at launch, off peak hours and holidays4.
Customer must beintroduced with new offerings to cater to their changing tastes and database F 3: Recruiting, training and retaining core staff that is involved in the delivery of high quality productsand F 4: developing, communicating and managing operating procedures to ensure consistent quality andreduce line. managing an economy of production maintaining quality and taste in food Floor management daily cooking preparations Identifying and control pilferagesstrategic objectives:Objective 1: make profits in the first year of operationsObjective 2: Acquire customer diary from the target marketObjective 3: maintain a high customer satisfaction levelproduction plan. As per the information provided 1,200. Feet of total floor area is available for less than. 100,000 per month, with an advance payment. 500,000/- the restaurant and washroom will construct at 60 of total area, while the rest will be used in the kitchen. customers will place an order at the cash counter and will receive an order number after making payment. The order will be served within 10 minutes on the table where customers are seated. Business Plan for a fast food Outlet Authors: Babar Malik and Farooque malik the kitchen and the service staff will be dressed up in neat and clean uniform with disposable serving gloves.
The possible position statement would be tasty desi fast food, with excellent environment and quick services. we should be able to fulfill the customer needs associated with the fast food industry, as listed above. These needs can be catered without creating an exact replica of typical fast food outlet that consumers usually associate with the foreign brands. we seek to build our differential advantage on our position in the market. However, there is a possible risk of customers mis-positioning the brand with other local food options that are cheaper than our offer. This is a possible marketers dilemma that the customer could position the outlet as a dhaba level eatery that charges more. Our product design and offering should help discount any such itical success factorscsf 1: Customer convenience and satisfaction with the products and services must be maintained at alltime. conveniently approachable site. Business Plan for a fast food Outlet Authors: Babar Malik and Farooque malik availability of parking spaces main cluster area of our market easily recognizable identity clean fixtures and furniture amply and good quantity food (especially meat) courtesy in servicecsf 2: Innovation in product and.
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competitors in Blue area include local giants like savor foods, which serves Pulao at approximately 150/- per head, and Haleem Ghar that too falls in the same price range. There is a higher risk of mis-positioning ourselves with savor foods and Haleem Ghar, which may then result in a price war with these two competing brands. In comparison, F10 has a lower flow of clientele but the competition is also less. In F10 sales volumes would be lower but better unit prices are obtainable, since most competing brands are charging. 300/- or above on their meals.
There is a good likelihood for positioning david parallel to kfc or pizza hut in F10 area, which is the desirable position of our outlet. Business Plan for a fast food Outlet Authors: Babar Malik and Farooque malikcustomer needs of the targeted market:Fast food outlets offer eateries along with space, time and an experience that customers like to pay for. Or in other words customers not only pay for the food but also for the overall environment andexperience that a fast food outlet offers. The customer seeks to fulfill the following needs in hisexperiencing the services of a fast food outlet. convenience in approachability to the outlet sense of privacy sense of hygiene, physically and visibly is prevalent in the structure of the outlet feeling of psychological comfort, accompanied with entertainment just In Time services very tidy and orderly space set up for the customer comfortable.
They prefer quick served meals at affordable quality and taste. The environment, freshness of food and the service level is important to them too. bargainers: This segment consists of a population that affords to spend.100/-. They are price conscious consumers who are less keen on service quality and environment. This group may also include students, office workers and white collar professional. Local taste and local food-meal is of primary importance to this segment.
Target market:Our target market is defined as quick convenient segment from F10 sector, o geographical locations were considered and compared to opening the fast food outlet. Blue area inIslamabad was compared with F10 sector for peak and off peak hour traffic. The data in following tablesprovides capacity of each restaurant in terms of number of tables, occupancy between 1PM to 2PM (ak hour traffic) and 4PM to 5PM (i.e. Off peak hour traffic). Business Plan for a fast food Outlet Authors: Babar Malik and Farooque malik blue area restaurants Between 4PM to between 1PM to 2PM 5pm age of Number of tables age of occupancy occupancy savor foods Bar bq tonight Subway wang fu haleem Ghar F10 Sector. F.c pizza hut Haji resturant 8 25 25 Rock bistro Italian oven 18 55 33On the basis of information in tables and prices that these restaurants charge, we have made thefollowing observations: Blue area has higher density and generates high sales volumes but competition here.
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They eat in small groups, mostly to entertain peers from social networks, and clients. Excellent quality and taste in an exquisite environment is required. Personalized service is important for this segment. Executives professionals: This segment includes top and senior executives and business people who spend. They eat in groups, socializing with peers from professional networks. The variety in menu offered, taste, environment and the service level is important to this segment. quick and convenient: This segment represents salon the population that spends. They have quick working-lunches presentation in groups.
Prochain SlideShare, chargement dans5, voir plus, aucun téléchargement. Aucune remarque pour cette diapositive. Business Plan for a fast food Outlet Authors: Babar Malik and Farooque malikfast food Outlet business PlanThis is a business plan for a fast food outlet in ghost Islamabad that will serve pakistani fast food to middleincome groups. There is a segment in the market that would cherish the service level offered by a fastfood outlet but with local food recipes. Even some of the multinational chains have started offeringlocalized products to cater to the taste of such a segment. However, we feel that needs of this marketremain underserved in the absence of a local brand of fast food restaurant that offers desi rket segments:The customers in the restaurant industry in Islamabad can be classified into following segments: Exotic: This segment consists of top executives. 1000/- or more per meal.
loan for a period of 1 year. The total number of jobs created, including the head - the certificate holder to private entrepreneurship - 12 people. Performance Indicators Project, calculated for the period:. Discount rate: 18, payback period: pbp 3 months. Profitability index: pi 1,39. Ce diaporama a bien été signalé. Business plan of fast food restaurant.
Small eateries that offer cheap though, but not always quality products. Common feature is the limited range of products, which is caused by the small size of the premises occupied by them. In most cities, the existing catering facilities (especially in the central business and gps administrative areas) can not fully meet existing market demand and there is a real need for a quick-service cafe with a wide range of products, high service and quality of service and. Significant seasonal fluctuations in demand in this sector catering is not observed, since weekdays are the main consumers of the people working in nearby offices and students, and in the evenings and weekends - people coming from other areas for cultural recreation and guests. Pricing policy similar fast-food consumer-oriented middle-income countries. Despite the fact that the business plan has been developed for a long time, the main thing here - to understand the algorithm of preparing a business plan. By and large, all you need to make up -to-date business plan to fast food cafe or fast food - it's just slightly to adapt it to the realities of your city and adjust the corresponding figures. Business plan fast food, purpose of the project, the aim of the project is to create a quick-service cafe in the city to serve residents and visitors alike.
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Business plan fast food. To date, the problem of summary catering is rather important. The existing catering quick service (fast food) can be divided into two types: large and small businesses fast service. The former include restaurants and cafes. Their distinguishing feature is the high level of service and quality of service at a high enough price, that is, they are targeted at people with a high income. The second group are small eateries and bars. They can be divided further into two types: Expensive branded eateries and bars, which are of high quality service and high enough close to large businesses catering prices.