Make People Happy, Have Some Fun
and Be Number 1!
Yours Truly Restaurant.
For AM & PM people
Blend of Italian, Chinese, continental and Indian.
Located in the booming, and rapidly expanding city of
Inspired menu from different countries'
Seven days a week
Relaxed, friendly and correct service
Hiring of experienced staff
Venturing into the Catering business
Total sales allocation to be 85% restaurant sales and 15%
RAISING OF FUNDS
40,000,000 at an interest rate of 10%
20,000,000 at an interest rate of 6%
We believe this will be achieved by offering high-quality
service and excellent food with an interesting twist.
Lease deposit 26,00,000
Furnishing and Interior 22,00,000
Support Equipments 20,00,000
Great tasting food, but have efficient and friendly service
Choice for all families and singles, young and old, male or
Keeping food cost under 35% revenue.
Keeping employee labor cost between 25-30% of revenue.
Stay in the restaurant business with excellent food and service.
Expand our marketing and advertising in neighboring cities viz.
Pune and Nasik.
KEYS TO SUCCESS
Unique and innovative fine dining atmosphere
Great food, great service and atmosphere.
Appeal to a wide and varied clientele.
Controlling costs at all times without exception
If the business is meeting its projections in an year than, we will
start scouting for a second location and develop plans for the next
5 Year Plan
3 restaurants in different parts of the country like Delhi, Kolkata,
Pune, Mumbai etc.
Although the restaurant industry is very competitive, the lifestyle
changes created by modern living continue to fuel its steady growth.
Extraordinary dining experience
Aim to be the best in the multi cuisine restaurant business
Partnership between Shantanu Singh & Priyanka Babbar
Each partner will have a holding of 50%
Palm Spring Mall, Malad (west) - Link Road, Mumbai
COMPANY DESCRIPTION CONTD.
Basic product offering :
Italian, Chinese, Indian & Continental
Healthy food (low fat, low cholesterol)
Markets to be served:
Couples / families
Working class singles
Formalities & expenses:
Registration of the company
Kitchen and Crockery
Risks & liabilities
Not able to break even at the expected time
Repayment of loan’s
Unlimited liabilities of the partners.
Lemon Grass Café
Multi – Cuisine
Expert Management Team
Fusion will leverage it’s multi-pronged competitive edge to
quickly gain market share.
Our competitive edge is the menu, the chef, the environment, the
management, the service and our friendly place.
The chef has an excellent taste for what fine dining is and requires
Our environment is elegant and comfortable and our decor is
warm and relaxing.
Strategy And Implementation Summary
Our strategy is simple, we intend to succeed by giving people a
combination of excellent and interesting food in an environment
that appeals to a wide and varied group of people.
We will focus on maintaining quality and establishing a strong
identity in our community.
We will keep our standards high and execute the concept so that
word-of-mouth will be our main marketing force.
We will create an appealing and entertaining environment with
unbeatable quality at an exceptional price.
Sell For Tomorrow—Not just Today
Print media advertising
Entertainment book coupons
Mass Media Vehicles
Word’s Of Mouth
Free Home Delivery
Concentrating on the customer's experience
Offer various specials throughout the week that people can come to
7 P’s of Restaurant
• Product marketing deals with marketing the product to prospects, customers,
• The products being offered at FUSION are-a cosmopolitan flair, comfortable
atmosphere, striking décor, entertainment, engaging clientele along with an
international menu comprising of multi- cuisines: INDIAN, ITALIAN ,
CONTINENTAL and CHINESE.
• FUSION will be the only restaurant among all the competition which focuses
the entire menu on healthy and low-fat cooking
• 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
• The pricing strategies that we at FUSION will be considering during the
preparation of the menu are- Competition pricing
Product Line Pricing
This refers to how an organization will distribute the service
they are offering to the end user.
The organization must distribute the service
to the user at the right place and at the right
Fusion is located at Palm Spring, Malad.
An essential ingredient to any service provision is the use of
appropriate staff and people.
The staff at FUSION 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
The service delivered by our employees is a very important element
of value. It is also an area where we can distinguish our selves.
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 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 is the element of the service mix which allows the
consumer again to make judgments on the organization.
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 the organization’s perceptual
plan of the service.
MARKET ANALYSIS SUMMARY
FUSION focuses on local and tourist restaurant seekers.
People that have a desire for good food and a fascinating
The market customers for FUSION would develop from:
Local Neighborhood Marketing Program
Customer Frequent Diner Loyalty Program
Suggestive Selling Program to increase average check
Tremendous growth in upper level family income
The Business Man
Entry into the market should not be a problem.
Restaurant has high visibility with heavy foot traffic all day
The local residents and students always support new
restaurants and the tourists do not have fixed preferences.
In addition, Rs.4,00,000 has been budgeted for a pre-opening
advertising and public relations campaign.
SERVICE BUSINESS ANALYSIS
The restaurant industry is highly competitive and risky.
Most new restaurants opened by inexperienced owners
struggle or fail.
However, those based on solid understandings of the market
needs have a much higher chance of success.
Restaurants make money by taking inexpensive ingredients,
combining them in creative ways, cooking them properly, and
selling them at a much higher price
Market Feasibility Study
A market feasibility study is essential to gauge the practicality,
prospects, potential of the project, and therefore it’s feasibility
We obtained an online sample of a survey conducted to gauge
the tastes and preferences of city goers. The survey was done
on about 120 people residents of Mumbai between 16 and 21
From the survey, we came up with a SWOT analysis and
marketing strategy to follow.
First mover advantage
Economies of Scale
Varieties of food of the cuisine
Large number of bachelors/students/IT professionals
Catering to a wide range of people
No good restaurant near the location
High cost of operation
Not from a known group
Difficulty In obtaining licenses
New restaurants in other parts of the city
Offer greater variety
High growth of the Hospitality Industry and tourism
Rising standard of living
Other concept restaurants
People may be restrictive
High attrition rate.
Based on the questionnaire, following feedback was obtained:
People look for customer service most, followed by décor.
People mind spending more money, even if they are offered
quality of service
3/4th of the people surveyed visit a restaurants at least once a
They prefer Indian cuisine the most, followed by Chinese,
Italian and others
They look forward to new dining experiences given the
While choosing a restaurant, customers are price conscious.
POSSIBLE FINANCING OPTIONS
Financing Options Unusual
capitalists development Public offering
Evaluating Financing Options
Personal Personal Potential
Control Risk Reward
Personal Resources H H H
(Debt Financing) L-M L L–M
(Equity-Debt Financing) L–M L L–M
(Equity Financing) L–M L L–M
Equity Financing) L L L–H
Program L–M L L–M
Unusual Sources L–H L L- H
L – Low M – Medium H - High
COMPARISON OF VARIOUS SOURCES
TYPE COST DILUTION RISK RESTRAINT ON
EQITY HIGH YES NIL NO
RETAINED HIGH NO NIL NO
PREFERENCE HIGH NO NEGLIGIBLE NO
TERM LOANS LOW NO HIGH MODERATE
DEBENTURES LOW NO HIGH SOME
WHAT WE ARE CHOSING
• LOANS FROM FRIENDS AND RELATIVES-
• LOAN FROM FINANCIAL INSTITUTIONS
-40 LAKHS(SECURED AGAINST THE BUSINESS ITSELF)
• 6% annual rate from friends and relatives
• 12% annual rate from bank
Profit and loss account.
Cash flow statement.
General business factors
Support equipments: Main equipments in
Software’s for data analysis
QUALITY TESTING PROCEDURE
ISO 9000-the only available internationally accepted standard
for quality management system
Applicable to all kinds of organization of industries in
manufacturing or service sector.
Systematic standardization and certifications
That allows complete freedom on selection and use of
processes and framing of operating procedures an work
PROCESS FLOW CHART
Give the order to chef
Get drinks for customer
Deliver salad or soup
order to customer
Deliver dinner to
Deliver check to customer
Cash Bring change to
Cash or Credit
Return credit slip to Close table and
customer Collect signed slip collect tip
QUALIFICATION & CONDITION
REQUIRED FOR MANPOWER
Good health and stamina
Keen sense of taste and smell
Excellent hand/eye co-ordination
Good memory for details
Artistic and creative talent
Excellent communication skills, interpersonal skills and team-
Ability to remain calm in hectic circumstances
Excellent organizational skills
Desire to do a precise and thorough job
Main chef -500000
Chef (15000*2) -300000
Helper (7500*3) -22500
Waiter (5000*10) -50000
Cleaning staff (2000*2) -4000
Security (3000*3) -9000
For three floors for 365 days -6066000
DUTIES & RESPONSIBILITIES
Creating new recipes to please customers
Hiring and supervising kitchen staff
Estimating labour and food costs and altering menus to stay
Meeting with customers regarding menus for special occasions
such as weddings, birthday parties and banquets
Arranging for equipment purchases and repairs
Checking the quality of raw and cooked food products
Ensuring that sanitation standards are maintained
Assisting with staff development and training
Meeting with other managers in the organization
LONG TERM DEVELOPMENT PLAN
LONG-TERM DEVELOPMENT & EXIT
FUSION is an innovative concept that targets a new, growing
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
Our marketing efforts will be concentrated on take-out and
delivery, the areas of most promising growth.
The market changes, new products may be added to maintain
After the restaurant opens, we will keep a close eye on sales
and profit. If we are on target at the end of year 1, we will look to
expand to a second unit.
The success of our project hinges on the strength and acceptance
of a fairly new market.
After year 1, we expect some copycat competition in the form of
other independent units.
Chain competition will be much later.
Ideally, FUSION will expand to five units in the next 10 years.
At that time, we will entertain the possibility of a buy-out by a
larger restaurant concern or actively seek to sell to a new owner.
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