2. PLAN OUTLINE
INTRODUCTION
BUSINESS SUMMARY
PRODUCT
MARKET ANALYSIS
MARKET STRATEGY AND IMPLEMENTATION
FINANCIAL PLAN
RISK ASSESMENT
3. INTRODUCTION
• Food on wheels
• Save time and money
• Quality food at value pricing.
• Menu filled with delicious surprises!
• GuYS!! Wagons will be clean and attractive and
best suited for quick food.
4. OBJECTIVES
To provide a hygienic, safe and clean environment to our
customers.
To achieve a high standard of performance and quality of
products.
Providing excellent services.
The wagons will encourage and reward a high standard of
performance from employees.
We will support environmental and community objectives.
5. MISSION STATEMENT
Reveal the long term vision of the business in terms of what it
wants to be and who it wants to serve.
To become a leader in the food products in LPU through our
affinity with customers in the chosen market.
To provide wide range of quality products on daily basis to
satisfy our customers’ needs, and promises to demonstrate
consistently the superior service and quality to each customer.
6. BUSINESS SUMMARY
The business will be a sole proprietorship concern.
Centralized control.
Flexible locations because of mobility of the vehicle.
Variability in the food is the main feature with new
and exciting menu every week.
12. The business requires a central location to
keep the stock and prepare some of the food
items like rice, pizza base, cakes, rajmah
etc. fresh everyday.
The location would be easily accessible for
the trucks to quickly procure the raw
material, semi finished and finished
products.
The rental charges for the location would be
easily affordable and would not add up to
the costs.
13. PRODUCTS
GuYS!! offers a first-of-its-kind service.
The concept with excellent, tasty food.
Wide range of quality products at reasonable
prices.
14. PRODUCTS
The products offered would be:
• Burgers
• Pizzas
• Hot dogs
• Noodles/ Maggi
• Sandwiches
• Chinese
• Cold drinks
• South Indian
17. Monday Tuesday Wednesday Thursday Friday
Week 1 Kathi
roll,pizza,samo
sas,
pastries+ ice
creams,cold
drinks
Burgers,hot
dogs,noodles,
,+icecreams
N cold drinks,pastries
Fried rice,manchur
Ian,maggie,cha
Na +icecream n cold
drinks,pastries
Sandwiches
Noodles,pizzas
Rice with rajma+ice
crea
ms,cold
drinks,pasteries
Samosas,hot dogs,kathi roll+
pasteries,ice creams,cold drinks
Week 2 Burgers,hot
dogs,noodles,
+icecreams
N cold
drinks,pastries
Kathi
roll,pizza,samosas,
pastries+ ice
creams,cold drinks
Samosas,hot
dogs,kathi roll+
pasteries,ice
creams,cold drinks
Fried rice,manchur
Ian,maggie,cha
Na +icecream n cold
drinks,pastries
Sandwiches
Noodles,pizzas
Rice with rajma+ice
crea
ms,cold
drinks,pasteries
Week 3 Samosas,hot
dogs,kathi
roll+
pasteries,ice
creams,cold
drinks
Fried rice,manchur
Ian,maggie,cha
Na +icecream n cold
drinks,pastries
Sandwiches
Noodles,pizzas
Rice with rajma+ice
crea
ms,cold
drinks,pasteries
Burgers,hot
dogs,noodles,
+icecreams
N cold drinks,pastries
Kathi
roll,pizza,samosas,
pastries+ ice
creams,cold drinks
Week 4 Fried
rice,manchur
Ian,maggie,ch
a
Na +icecream
n cold
drinks,pastries
Samosas,hot
dogs,kathi roll+
pasteries,ice
creams,cold drinks
Burgers,hot
dogs,noodles,
,+icecreams
N cold drinks,pastries
Kathi
roll,pizza,samosas,
pastries+ ice
creams,cold drinks
Sandwiches
Noodles,pizzas
Rice with rajma+ice
crea
ms,cold
drinks,pasteries
18.
19. MARKET
The market for our products is the LPU campus and
the nearby cities.
Our target customers are the LPU students, staff
and everyone including children, youth, and the
aged in JALANDHAR.
From the survey done in the university and outside
with a sample size of 300 people we came to know
about the demands of the people and have decided
the products to be offered by us on the basis of this
survey.
The sample 300 comprises of 100 from LPU and
200 from the city.
20. MARKET ANALYSIS
Above 25678 students
23 kiosks
4 cafeterias
Target Population- 1 lakh approx.
Diverse population of the city
Hot wheels
21. GROWTH POTENTIAL OF THE MARKET:
2008 2009 2010 2011 2012 2013
Potential
Customers
Growth 3% 5% 4% 5% 4% CAGR
The market has the potential to grow and hence giving us
more opportunities and profit maximisation chances.
The market will provide expansion opportunities as the
population is growing both in the city and the university.
From the profits earned we would buy some more trucks
thus expanding our business after the 2nd year.
22. COMPETITION
Existing café’s of the campus pose threat.
In most cases the food industry strongly relies on
“word-of-mouth” recommendations over advertising.
We will enjoy extensive free publicity.
Some of the competitors are:
- Campus Café
- Just food
- Terrace café
23. SERVICE BUSINESS ANALYSIS
The food business is dynamic and fast paced.
This business provides rewards via customer
satisfaction .
We are here to provide efficient and fast service not
compromising on the quality.
24. STRATEGY AND IMPLEMENTATION
SUMMARY
We cannot survive just waiting for customers to
come to us.
Focusing on targeted segments is the key to our
future.
Therefore, we need to focus our marketing
message and our product offerings. We need to
develop our message, communicate it, and make
good on it.
25. COMPETITIVE EDGE
We will be different from all others because of our
Creativity
Presentation,
Marketing,
and Delivery.
26. MARKETING STRATEGY
Our Marketing Strategy has been explained a bit
already. Our Sales Strategy is the easiest of our plans.
Our Marketing Strategy first and foremost is born out of three
governing functions:
1. An indignant refusal to adopt typical high cost advertising
schemes in print, or internet campaigns, is a crutch for
those less creative. The impact we can have with creative
means will be impressive.
2. "Beyond belief," word-of-mouth and first person character
advertising. Guaranteed to affect image, awareness and
propensity to buy.
3. Ingenious strategic placement and appearance into
market at the right time and stunning Venue and Menu.
27. SALES STRATEGY
SALES IN OUR BUSINESS IS CUSTOMER
SERVICE.
IT IS REPEAT BUSINESS.
WITH OUR NEW STYLE AND TASTY FOOD
“MONEY IN WALLETS WILL FLY OUT OF PANTS
POCKETS AND PURSES.”
28. MANAGEMENT SUMMARY
As we are going to start the business of mobile
food wagons with initially two trucks on the
campus, the following number of employees
required are:
2 chefs per van
2 chefs for the central location.
1 helper per van
1 helper for the central location.
Total number of employees is 9.
32. RATES OF DEPRECIATION UNDER COMPANIES ACT
SCHEDULE XIV
[See section 250 and 350]
A.Y:2008-09 Depreciation rates as per Income Tax Act. for
entire India.
005% on Buildings (residential)
010% on Buildings (Office, factory etc.,)
100% on Buildings (temporary etc.,)
010% on Furniture, fittings & electrical fittings)
015% on Plant & Machinery, motor cars etc.,
020% on Ships, vessels etc.,
030% on Vehicles on hire, moulds etc.,
040% on Aero planes, life saving equipments etc.,
050% on Glass or plastic containers etc.,
060% on Computers, software, books etc.,
080% on Energy saving devices etc.,
100% on Annual publications etc.,
025% on Intangible assets:
36. BREAK- EVEN ANALYSIS
When Business cover-up the Cost ?
No profit - No Loss.
The business has achieved the Break even point in
the first year only indicating good growth potential
of the business.
Margin of safety has been achieved.
38. EXIT STRATEGY AND RISK ASSESSMENT
The business's actual revenue will be tracked against projections on a
month-to-month basis. If net profitability is not in-line with
forecasts, management and operational adjustments will be made to
address the issues.
In the event that business is incurring losses, the owner will take the
following sequential steps to exit the venture:
1. The owner will attempt to sell the business outright to a suitable buyer.
2. If a buyer cannot be found, the owner will liquidate all viable assets.
3. Capital raised through asset liquidation will be used to reduce possible
debt.
4. If debts cannot be eliminated, the owner will discuss corporate
bankruptcy options with legal counsel.
Hinweis der Redaktion
The objective is to achieve a high standard of performance and quality of products, and to provide a hygienic, safe and clean environment to our customers. The mobile food wagons will build a good team, working through mutual understanding, and respecting the aspirations of each employee, to empower them in decision making, in regard to providing excellent services. The wagons will encourage and reward a high standard of performance from employees. The food wagons will support environmental and community objectives, and participate in community services. The long term goal is to thrive in the business, being able to pass the venture to the next generation.
