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IN&OUTWICH

                             Your health is what we Value




PURPOSE


       The purpose to start this business is to serve people of new era with a different and the
most competitive style. We want to help those people who could not spend time in their busy
schedule to take healthy food by diet sandwich which is 100% nutrient, organic & healthy.
The prime purpose is to generate profit by providing superb customer services. We aim to be
leader in providing quality food items that fit into a balanced diet. Our aim is to provide the
hygienic and delicious tastes of sandwich that the customers have never tasted before. We want
to add convenience in the lives of fast food lovers by providing them the most wonderful
dining experiences.


THE RESTAURANT INDUSTRY - REVIEW
       Food service business is one of the largest industries in the country. This number has
been increasing for the past seven years. In the past five years the restaurant industry has out-
performed the national GNP by 40%. Lifestyle changes,

 1) economic climate, and
 2) Increase of product variety.

There are 600 new restaurants opening every month and over 200 more needed to keep pace
with increasing demand.


TRENDS & STRATEGIC OPPORTUNITIES
       The predicated growth trend is very positive both in short and long-term projections.
As modern living creates more demands, people will be compelled to eat more meals away
from home”.

The forecasted how the industry might look in the year 2011. Some highlights from the panel's
findings:

      Consumers will spend a greater proportion of their food away from home.
      Independent operators and entrepreneurs will be the main source of new restaurant
       concepts.
      Nutritional concerns will be critical at all types of foodservice operations, and food
       flavors will be important.
      Environmental concerns will receive increased attention.


WHO EATS FAST FOOD


The food concept and product image will attract majority of the

      The student -- more and more young people have developed healthy eating habits.
       Some also go through a "health food phase" while in college.
     The health conscious person of any age or sex -- this includes anyone on a restricted or
         prescribed diet or those who have committed to a healthy diet.
        Curious and open-minded -- "if you try it, you will like it." Through marketing,
         publicity, and word-of-mouth, people will seek out a new experience and learn that
         nutritious food can be tasty, fun, convenient, and inexpensive.


WHEN DO PEOPLE EAT FAST FOOD


        Lunch (44%)                                        Dinner (19%)
        Morning snack (40%)                                Evening snack (14%)
        Afternoon snack (31%)                              Breakfast (12%)
The average person (over the age of 12) eats at a fast-food restaurant for an average of 9.2
times monthly.


PROPOSED BUSINESS LEGAL STATUS


         Although the legal status of business tends to play an important role in any setup, the
proposed fast food business is assumed to operate on a partnership of 5 members which may
extend in case of addition of new products that might add significant Business to the existing
setup.


INDUSTRY ANALYSIS


         Although the restaurant industry is very competitive, the lifestyle changes created by
modern living continue to fuel its steady growth. More and more people have less time,
resources, and ability to cook for themselves. Trends are very important and we are tasking
interest to provide lighter, healthier foods at moderate to low prices.

The keys to success in achieving our goals are:
        Product quality. Not only great food but great service and a fun-entertaining
         atmosphere.
        100 % organic food
   Growing own vegetables in the near future
      24 hours service & take home delivery
      Alliances with banks, telecommunications companies & other companies
      Full customization of sandwich for each individual
      Special packages for students, working people etc
      Online ordering system and cell phone application for menu and GPS locations
      Order tracking
      Managing finances to enable us to open new locations.
      Controlling costs.
      Focusing on themes that have customer appeal.
      Creation of spectacular design and layout at each facility.


Critical Success Factors for the local sandwich shop could include:
 Establish and maintain an exclusive relationship with a baker to supply on a daily basis, 6
  days per week, a range of specialty and exclusive breads baked according to proprietary
  recipes

 Purchase an extensive range of high quality meats, cheeses, fruits & vegetables

 Recruit and train:
   Friendly people with the right attitude to the customer (‘the customer is always right’)
   Highly efficient, creative people who enjoy making the best sandwiches for customers

 Encourage innovative product suggestions from customers and staff

 Charge a premium price but one which, together with the product and the service, ensures
  customer value-for-money

 Promote, make and serve fresh, exclusive, attractive, tasty, well-presented sandwiches
  always.

OPERATIONS PLAN

       Fast food is the term given to food that can be prepared and served very quickly. While
any meal with low preparation time can be considered to be fast food, typically the term refers
to food sold in a restaurant or store with fast preparation and served to the customer in a
packaged form for takeout take-away or can be consumed at the store or the restaurant.
       The operational plan is an essential component to our business plan and it tells the
reviewer how we are going to get your product/service out to market. That is, how we are
going to get your product out of the production stage to the doorstep of you target customer.
Speaking about our outlet, we have three sections in total in our store, which will be catering to
different kinds of customers according to their taste and preferences.
       We have positioned our products/store as value for money and quality fast food but at
the same time we are not serving our customers, we want our customers to help themselves
this strategy will also work as word of mouth promotion where the experienced customers will
tell new customers creating a unique interest in the minds of potential customers.


PRODUCTION PROCESS

Preparing a Sandwich
        Since it’s a fast food which can be prepared very quickly as half of the things used to
produce something is already ready or prepared now preparing a Sandwich will start with
having all the necessary vegetables on its place which means having our inventories on place,
then the process of making the food that’s the sandwich will start followed by the Finished
product that’s sandwich having Inventories On place Work in Progress Finished Product In
order to meet the demand of inventories which we will be having we will be using sum of the
production operation techniques which will see that we are making optimum utilization of
resources and minimum wastage.
Manufacturing Plan
       Once an order is received, the associate behind the service counter will begin to
assemble the customers order based on the sales data which will be displayed on a monitor.
Each associate behind the service counter will be responsible for a certain aspect of the
assembly line such as; placing the necessary ingredient in the bread, adding the required
condiments, and making sure the meal is properly wrapped before delivery and set on a serving
container. The assembly line will have placards or assembly instructions showing how each
meal should look and what condiments need to be on the sandwich. This will ensure that each
sandwich is done the same and will maintain quality. There will also be an associate in the rear
    of the kitchen who will supply the production line with more products.




                                           Products



  Fried               Burgers             Sandwiches              Salads             Beverages
 Chicken




Production process flow


    Raw Materials            Cutting            Mixing             Filling          Serving

     IN&OUTWICH has found something that allows us to improve quality and lower costs.

    1.ImprovedQuality
           The benefits of a better tasting Sandwich should be fairly apparent. Unless of course
    you prefer aged sandwich, the fresher sandwich is going to be higher quality if made fresh just
    for you.
The less obvious benefit is the higher quality customer service that arises from the JIT
sandwich assembly. When “IN&OUTWICH” waits for you to order the sandwich, we do a
few things to improve customer service. This higher quality customer service is subject to our
ability to actually produce faster. Without this ability, “IN&OUTWICH” ordering costs
would be sky-high because the costs associated with ordering would be the loss of customers
tired of ordering fast food that really is not fast.

Nutrition calculator

        “IN&OUTWICH” serves a wide range of quality sandwich that can easily fit into
individual diet needs based on the principles of balance, variety and moderation. Our varied
menu and range of serving sizes make it easy to fit our food into a balanced diet and to create a
range of meal combinations that fall within recommended guidelines for calories, fat and other
nutrient

        WE are also helping you learn more about our food by adding nutrition information on
some of our packaging. Some of our packaging now includes the “IN&OUTWICH”
Nutrition Chart. Our goal is to provide you with the information you need to assist you in
making sensible decisions about balance, variety and moderation in your diet.

2.LowerCost
        The holding costs for sandwich parts are fairly high because of its spoilage
costs. Instead of having a shelf life of months or weeks, the sandwich needs to be sold within
15 minutes or so. The holding costs go from roughly 20% per week to 100% per hour.

        In terms of operating the business, it's as easy as establishing a working relationship
with a catering service to supply the sandwiches on a wholesale basis, while building a
customer base to purchase the lunch meals. Design a menu featuring all the sandwiches, salads
and other items available and distribute the menu to office buildings and factories. Customers
would simply place their lunch orders in the morning or the day before. Additionally, lunch
orders could be placed by way of fax, phone or e-mail. But we will be delivering our products
to our customers within a Geographical Area of first 5km (Home Delivery) from our Store if
customers bill exceeds TL30/- and he need to pay 15% of the bill amount extra as delivery
charges which will be lowered as the bill amount increases in percent.


INVENTORY MANAGEMENT SYSTEM


a) Just-In-Time (JIT) is an inventory strategy implemented to improve the return on
investment of a business by reducing in-process inventory and its associated carrying costs.
Now as a store of fast foods we are in instant need of vegetables and other grocery
requirements as and when needed or required. This we will come to know through our Chefs
such as the presence or absence of a part. Quick communication of the consumption of old
stock which triggers new stock to be ordered is key to JIT and inventory reduction. This saves
warehouse space and costs. In order to meet our requirements we will be having tie ups with
Vegetable Vendor and 1 Grocery store.


b) Economic Order Quantity (EOQ) is the level of inventory that minimizes the total
inventory holding costs and ordering costs. The framework used to determine this order
quantity is also known as Wilson EOQ Model. We will order on Daily basis with one order per
day and as per our requirements say for example in the morning we order we will see to it that
with that order our requirement is fulfilled of the day, this will reduce the transportation cost
for 1 more order or unnecessary order .


c) Supply Chain Management (SCM) is the management of a network of interconnected
businesses involved in the ultimate provision of product and service packages required by end
customers. we will be having tie ups with sum of the vendors of vegetables and grocery stores,
so that our needed requirements doesn’t get hampered as we will be following JIT and EOQ
methods to avoid unnecessary wastage of resources and money.
IDENTIFYING THE LOCATION

For establishing fast food (sandwich) restaurants we have selected mainly three areas around
Istanbul. They are
   1. Besiktas (Near Bahcesehir College)
   2. Atasehir Istanbul
   3. Eminonu ( Near Golden Horn)


BESIKTAS (Near Bahcesehir College):

       In Istanbul Besiktas is one of the areas where large number of eduacational Institutes is
present. Hence majority of the residents in Istanbul are student community. As already
mentioned earlier students are one of the main customers for sandwich restaurant. Since
students are very busy in going to the colleges during morning they prefer to take healthy food
in less time. For them Sandwich is the most suitable food to fulfill their desires. More over
them can get sandwiches any time.
       Bahcesehir College is present at centre of the educational institutes in Istanbul. The
student population density is more around the Bahcesehir College when compared to other
areas in Istanbul. Apart from the educational institutes there are many offices present around
the Bahcesehir College. Hence in addition to the student customers we can concentrate in
office employees too. Since Istanbul is highly residential area home delivery will be very easy.
The transportation cost will also very less. For these reasons Istanbul was selected to establish
a sandwich industry.


ATASEHIR:

       Atasehir is one of the areas in Istanbul where more educated people and more health
conscious people are present. For our sandwich restaurant the main target customers are health
conscious people and open minded people.
       Since the cost for establishing sandwich restaurant is slightly expensive in Atasehir the
competitors are very less. Our operating strategy is to compensate the cost with the more
volume of customers. Apart from this life style is one of the factors which have a huge impact
on business. Atasehir people have a rich and modern life style when compared to others. Hence
the people in Atasehir prefer to take sandwiches as one of their major food in daily life. With
respect to supply chain Atasehir is nearby to Eminonu which is the Main bazaar for the city
where we can purchase raw materials like vegetables, Bread etc. So the transportation is cheap
and easy. Hence based on the economical environment and life style of the residents Atasehir
was selected to establish our sandwich restaurant.


EMINONU:




       Eminonu is the heart of Istanbul city. The main shopping bazaar in Istanbul is present
in Eminonu. Since it is a main bazaar the residents of Eminonu are very less but the passers by
are more. Our Target customers in Eminonu is mainly shoppers and shop owners. Generally
people prefer snacks during their shopping. If the snacks were healthy and easily available (like
sandwiches) they choose to take. So by promoting the advantages of sandwiches we can get
more customers in our restaurant. Regular income can be generated by making agreement with
shop owners for daily delivery. The transportation of raw materials will also be very easy.
APPLYING DESIGN PRINCIPLES TO LAYOUT

Space analysis for the following functional areas:
      Receiving                                        Final (Hot-food) preparation
      Storage                                          Employee locker room and toilet
      Office / counter                                 Service areas
      Pre-preparation                                  Ware washing


OPERATING FACILITIES AND EQUIPMENT TO RUN THE

BUSINESS

   1. Kitchen Equipment                                    2. Kitchen apparels
      Commercial Fryers                                      aprons
      Hot Food Storage                                       bandannas
      Steam Equipment                                        caps& hats
      Commercial Ovens                                       chef coats
      Wood Cabinet Carts                                     chef hats
      Work Tables                                            face masks
      Tissue rolls                                           finger guard
      Cutlery sets                                           kitchen gloves
      Freezers
      Generators
      Microwaves
      Waste bins


   3. Cooking equipment
      Restaurant Toasters
      Sandwich Grills
      Sandwich Press
   4. Stationary
      Register rolls
      Sales book
   Tape products


How we will manage to serve best and fast to keep up to our customers expectations:-
      Use of paper products and plastic wraps keeps labor costs down: Pre-sliced cheese,
       packs of jellies and ketchup, getting the customer to help them. A limited menu
       restricted to items with a short preparation time would make fast service possible and
       would also be useful in streamlining operations.
      Utilization of time-saving equipment: Microwave, post mix beverage dispensers etc.
      Utilization of labor-saving equipment: Ware washers, automatic potato peelers and
       automatic coffee brewers.


Access to Raw Materials
             The “Assembly line” model is common in foodservice design:
             A salad/cold food preparation area with access to raw materials:
             Flow in the dish washing process


Access to Utensils and Equipment:
• Utensil drawer in each worktable, for each employee, or one drawer for each 4 linear feet of
worktable
• Overhead utensil racks (ceiling-hung) in hot-food and cold-food preparation areas & near
steam-jacketed kettles for paddles or wire whips
• Shelving under each worktable for larger utensils
• Wall-hung over shelf above each table
• Racks for mixer parts and bowls
• Large racks in bakery, hot-food preparation, and salad preparation areas for sheet pans,
baking pans, and other large utensils
• Special storage racks for food processor blades and parts
• Large rack or special storage room for catering supplies
• Knife rack in each preparation area
Layout of our Sandwich Shop
COMPETITIVE EDGE


Location: Location is critical to success. Our store is on Main Street or just off Main Street,
there by taking advantage of walk-by and drive by traffic. But we also need adequate parking
to make shopping at our store convenient for drivers.


Convenience: Customers are willing to pay a little bit more for good food and the convenience
of being able to get what they want without having to travel out of town. Our customers will
purchase our food because it is reliable and delicious.


High quality: Focusing on high quality food, we will draw customers from the competition, as
well as create a local market that has not existed before. If the prices are reasonable and the
food is good, we will have growth through repeat business.


COMPETITIVE STRATEGY

     There are three major ways in which we will create an advantage over our competitor


   1. Product identity, quality, and novelty
   2. High employee motivation and good sales attitude (electronic applications feedback)
   3. Innovative and aggressive service options


FOOD QUALITY ASSURANCE

       The bedrock of all our socially responsible supply efforts is our commitment to
ensuring that all the foods and beverages we serve our customers are safe. We do business only
with suppliers that share this commitment and work with them to continuously monitor, test,
and track our ingredients. We have stringent standards and checks in place in critical areas
throughout the food supply chain from "fork to farm."


       Our Operations and Training manual for restaurant managers includes a whole chapter
on food safety, with requirements and guidance that cover all the critical control points at the
restaurant level—from supply and delivery through storage, preparation, and holding.


       Food safety procedures are monitored by staff operations consultants, who regularly
visit our restaurants to advise managers on operations. The consultants also conduct periodic
restaurant operations reviews, which include assessments of food safety procedures. Managers
are expected to correct any irregularities identified.


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.

How orders are taken

       Similar to most fast food establishments’, orders will be taken on the right side of the
service counter where money will be exchanged and the customer will be issued a receipt
containing the order selection and a claim number. Cups will be dispensed so the customer can
select their desired drink while waiting for their individual orders to come up. When the order
is ready, the associate on the left side of the counter will call out the claim number for the
customer to pickup.


Packaging
       Packaging design is a fundamental part of our top quality customer service. Many of
our menu offerings have unique packaging designs to provide insulation, help ensure food
safety, and make them convenient for carryout. This gives us many ongoing opportunities to
minimize the environmental impacts of our packaging and to provide industry leadership in
natural resource conservation.
Daily operations and production
        The day-to-day operations of the restaurant from opening to close will be in
accordance to industry standards and norms stipulated. Our plan conveys to any reader that
management has a sound plan for operating the restaurant. Operational issues such as
scheduling, departmental job functions, ordering and receiving, menu production, service,
general safety procedures and maintenance are some of the matters which would be cautiously
catered to. We standardize our product and service by restricted menu items. To adopt “Ours-
is-better-than-theirs” strategy by using a combination of focus-differentiation strategy keyed to
product quality. Sales and marketing efforts are focused on the individual customer basis, to
suit their requirements and taste, to develop the superiority perception in customer’s view.


Customer service
        We plan to adhere to establishing service attitudes and policies for effective quality
functioning and service provision. All the customer complaints which would have to be
handled and how we will go about getting customer feedback such as surveys, electronics cell
phone applications or through mystery shoppers will all be a part of the process of adhering to
quality standards.


Management controls
        Operating a restaurant on a day-to-day basis requires established systems and controls.
Many seasoned restaurateurs have established systems to help them control cost and maintain
excellence. Unfortunately, though, some startup restaurateurs open their doors unprepared to
industry expert’s analysis, we plan to incorporate management controls, tasks and support
systems into our plan.


FINANCE PLAN
       Finance department is responsible to arrange the cash inflows of the business. It also
identifies the sources from where the finances can obtain to run the business operations
smoothly.
Capitalization needs: The estimated capitalization needed to open the business is
approximately TL500.000 - TL1Million and the planned sources for funding it are personal
investments of partners, bank loan and credit union.


Average Sale per Customer = Total Sales / Number of Customer transactions
this can be done by the year, month, week or day. The important thing is sales members need a
target to aim for and this is one of the most effective ways of doing this


Sales per Full time Team Member = Total Sales / Number of full time equivalent team
members.




Break even analysis
Table 1: Income and expenditure statement forecasts

                Year 1        Year 2       Year 3      Year 4      Year 5     Year 6
Sales           10000000      24000000     27300000    28765000    30098250   31603150
Advertising     30000         1300000      1365000     1400000     1500000    1575000
Telephones      30000         60000        75000       90000       95000      100000
Rent          & 3770000       3770000      3770000     3800000     3900000    4000000
Outgoings
Water           13000         52000        52000       55000       60000      75000
Electricity     100000        260000       260000      265000      270000     275000
Wages           2820000       7800000      10000000    10000000    10500000   10750000
Postage         5000          5000         6000        7000        7000       9000
Insurance & 234000            234000       234000      234000      234000     234000
Workers
Depreciation    62500         250000       250000      300000      300000     325000
Gas             57000         75000        78000       85000       95000      100000
Fuel            19500         72000        75000       85000       95000      100000
Purchases       1950000       7800000      8150000     8629500     9029450    9480900
Total           9091000       21678000     24315000    24950500    26085450   27023900
Expenses


EBT             909000        2322000      2985000     3814500     4012800    4579250
TAX @ 35%       318150        812700       1044750     1335075     1404480    1602737.5
EAT             590850        1509300      1940250     2479425     2608320    2976512.5




PVIF @ 15%      0.87          0.756        0.658       0.572       0.497      0.432
PV              514039.5      1141030.8    1276684.5   1418231.1   1296335.04 1285853.4
Table 2: Total Cash flow

                           Year 1                 Year 2    Year 3    Year 4    Year 5    Year 6
EBDIT                      971500                 2572000   3235000   4114500   4312800   4904250
(-)Depreciation            62500                  250000    250000    300000    300000    325000
EBT                        909000                 2322000   2985000   3814500   4012800   4579250
(-)TAX @ 35%               318150                 812700    1044750   1335075   1404480   1602738
EAT                        590850                 1509300   1940250   2479425   2608320   2976513
(+)Depreciation            62500                  250000    250000    300000    300000    325000
Cash flow                  653350                 1759300   2190250   2779425   2908320   3301513




        NPV                         4800968.186
        Profitability index         2.600322729
        Pay back period             37 months


        Initial investment          3000000
        Require     rate      of
        return                      15%
MANAGEMENT REQUIRED TO RUN THE BUSINESS


    1. Fast food manager
    2. Quality assurance manager


                  Designation/type                         No
                  Owner                                    5
                  kitchen supervisor                       2
                  shift supervisor                         3
                  Cook                                     4
                  take away order taker                    1
                  dish washer                              2
                  Cleaner                                  1
                  guard(12hour)                            1
                  Total                                    19




Cooks: Prepare food in a prompt, safe and clean manner to ensure complete customer
satisfaction.
V.P. Quality: Sets standards of quality to meet all state and federal health and safety
guidelines.
Quality Manager: To assist V.P. of quality in obtaining all state and federal health and safety
guidelines, as well as delegation of tasks to ensure these guidelines are being maintained.
Quality Supervisor: Oversees, and assists individual restaurant and its maintenance associates
to ensure the company, as well as state and federal health and safety guidelines are being
maintained or exceeded.
Maintenance: Carries out all functions as assigned by quality manager or quality supervisor
with a constant regard for fellow associates, and customers’ well being.
MARKETING PLAN

         A comprehensive business plan includes a sound marketing plan. Owner, investors and
bankers want to know you have a proactive plan to grow your business. You can’t rely on
instant popularity and simple word-of-mouth marketing just because some restaurants, but not
many, open their doors to instant success.
Objectives:
        Shall deliver what is promised, promptly
        Shall adapt to the changing trends and deliver the best accordingly
        Shall strive to maintain harmonious relationship with customers & suppliers
Goals:
        Create Awareness through intensive marketing
        Attract people and impart the experience
        Break even by the third year of establishment

Brand name: IN&OUTWICH your              health is what we Value

USP
         “Organic sandwiches” is our USP. We care for the calorie & purity that our sandwiches
add to your health. We give sandwiches that will not make you sluggish in the morning and
that can kill your hunger during the noon, will give you a light feel for your dinner. We are
here to break up the common perception that fast food destroys your health. We value your
health than anything else.
Service differentiation
         We are providing the customers with diet sandwich so it maintains their health. We will
be providing fast food in area of 5km. from our fast food hub. This is a unique positioning
were in the customer will perceive us different from other fast food outlets.
Segmentation
         For any business it needs to identify the segment they are going to segment the
population. We segment people between age group who are so conscious about their health.
We here by segment our customers into elite (who are youngsters between age 20-30) and
premium (people between age group 30-45).
Segmentation helps to cater each individual segment that has commonality.


Targeting
          We cater mainly to these two segments that will take care of our sales. Once we are
done with our segmentation we are in to how we will target our segment. Unlike a common
segment where you have wide range of population with different needs, segmentation helps
better in targeting our segment. You have a population with a commonality which you can tap.
We focus our two segments so that they feel their needs are satisfied to the fullest possible.
Positioning
          Now the biggest challenge in front of us is how we are going to position our products in
front of our segments. To our elite segment we would like to position our sandwiches as tasty,
trendy, with more varieties. We make them feel that we make them trendy, youthful with the
fast foods but with concern for their health.
          Once we could position ourselves to our elite customers here comes our premium
customers. Here lies our greatest challenge and also opportunity. They are the customers who
we are looking for. They are the ones who are really health conscious but need our sandwiches
to cope with their fast moving schedules. To them we are going to position our sandwich as a
“Sandwich of their money, health and time”. So for them we will offer Home Delivery free
of charge for the first two months in order to position ourselves stronger and then later we will
charge little delivery taxes with new promotions.


Marketing mix

Product
          Our main product is sandwich. We are specializing in producing sandwiches that are
not going to affect your health. We will have customization that is our customers will get their
choice of taste. We use product differentiation strategy were we differentiate our product we
make the customer to feel that we are not offering them the ordinary sandwiches that everyone
offers.
Price
        We are going to use cost plus pricing strategy. Since we are going to differentiate our
product from the others we are going have this strategy. Customers will not feel the difference
in our price even if it is high as it appears to be a different one.
Promotion
        The foremost activity and most important among the marketing mix is promotion. We
need to create the awareness among the people about our sandwiches. Or else it will be
considering as yet another sandwich in the market that has evolved to add fuel to existing
health problems. It is our campaign that is going to bring out the innovation that we have
brought in sandwich. One our advertisement campaign succeeds sure our sandwich will stand
on its own. We would like to go for food festivals, set up rooms or Hall for birthday
celebrations, sponsoring events in colleges, through Fm and hoardings. Even offer discount for
special events.
Place
        This is where we are one step ahead of our competitors. We see to that we are nearer to
our customers. In Istanbul our outlets are in three places. 1) Besiktas 2) Atasehir 3) Eminonu


LONG-TERM DEVELOPMENT GOALS

VERTICAL INTEGRATION meaning producing also what we sell. In the long run our
business' goal will be vertical integration but only to specify items so we don’t end up creating
too much diversification. So your business should be stuck to the sandwich line and other
beverages (Cold coffee, chocolate shakes & milk shakes). Therefore diversifying some products to
maximize cost of raw materials otherwise it will lead to loss of control and harden the vertical
integration plan.

DIET SANDWICH 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.


Strategies: Our marketing efforts will be concentrated on take-out and delivery, the areas of
most promising growth. As the market changes, new products may be added to maintain sales.
Milestones: 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 it.


Risk evaluation: With any new venture, there is risk involved. The success of our project
hinges on the strength and acceptance of a fairly new market. After year 1, we expect some
competition in the form of other independent units. Chain competition will be much later.

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In&outwich shop business plan

  • 1. IN&OUTWICH Your health is what we Value PURPOSE The purpose to start this business is to serve people of new era with a different and the most competitive style. We want to help those people who could not spend time in their busy schedule to take healthy food by diet sandwich which is 100% nutrient, organic & healthy. The prime purpose is to generate profit by providing superb customer services. We aim to be leader in providing quality food items that fit into a balanced diet. Our aim is to provide the hygienic and delicious tastes of sandwich that the customers have never tasted before. We want
  • 2. to add convenience in the lives of fast food lovers by providing them the most wonderful dining experiences. THE RESTAURANT INDUSTRY - REVIEW Food service business is one of the largest industries in the country. This number has been increasing for the past seven years. In the past five years the restaurant industry has out- performed the national GNP by 40%. Lifestyle changes, 1) economic climate, and 2) Increase of product variety. There are 600 new restaurants opening every month and over 200 more needed to keep pace with increasing demand. TRENDS & STRATEGIC OPPORTUNITIES The predicated growth trend is very positive both in short and long-term projections. As modern living creates more demands, people will be compelled to eat more meals away from home”. The forecasted how the industry might look in the year 2011. Some highlights from the panel's findings:  Consumers will spend a greater proportion of their food away from home.  Independent operators and entrepreneurs will be the main source of new restaurant concepts.  Nutritional concerns will be critical at all types of foodservice operations, and food flavors will be important.  Environmental concerns will receive increased attention. WHO EATS FAST FOOD The food concept and product image will attract majority of the  The student -- more and more young people have developed healthy eating habits. Some also go through a "health food phase" while in college.
  • 3. The health conscious person of any age or sex -- this includes anyone on a restricted or prescribed diet or those who have committed to a healthy diet.  Curious and open-minded -- "if you try it, you will like it." Through marketing, publicity, and word-of-mouth, people will seek out a new experience and learn that nutritious food can be tasty, fun, convenient, and inexpensive. WHEN DO PEOPLE EAT FAST FOOD  Lunch (44%)  Dinner (19%)  Morning snack (40%)  Evening snack (14%)  Afternoon snack (31%)  Breakfast (12%) The average person (over the age of 12) eats at a fast-food restaurant for an average of 9.2 times monthly. PROPOSED BUSINESS LEGAL STATUS Although the legal status of business tends to play an important role in any setup, the proposed fast food business is assumed to operate on a partnership of 5 members which may extend in case of addition of new products that might add significant Business to the existing setup. INDUSTRY ANALYSIS Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. More and more people have less time, resources, and ability to cook for themselves. Trends are very important and we are tasking interest to provide lighter, healthier foods at moderate to low prices. The keys to success in achieving our goals are:  Product quality. Not only great food but great service and a fun-entertaining atmosphere.  100 % organic food
  • 4. Growing own vegetables in the near future  24 hours service & take home delivery  Alliances with banks, telecommunications companies & other companies  Full customization of sandwich for each individual  Special packages for students, working people etc  Online ordering system and cell phone application for menu and GPS locations  Order tracking  Managing finances to enable us to open new locations.  Controlling costs.  Focusing on themes that have customer appeal.  Creation of spectacular design and layout at each facility. Critical Success Factors for the local sandwich shop could include:  Establish and maintain an exclusive relationship with a baker to supply on a daily basis, 6 days per week, a range of specialty and exclusive breads baked according to proprietary recipes  Purchase an extensive range of high quality meats, cheeses, fruits & vegetables  Recruit and train: Friendly people with the right attitude to the customer (‘the customer is always right’) Highly efficient, creative people who enjoy making the best sandwiches for customers  Encourage innovative product suggestions from customers and staff  Charge a premium price but one which, together with the product and the service, ensures customer value-for-money  Promote, make and serve fresh, exclusive, attractive, tasty, well-presented sandwiches always. OPERATIONS PLAN Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers
  • 5. to food sold in a restaurant or store with fast preparation and served to the customer in a packaged form for takeout take-away or can be consumed at the store or the restaurant. The operational plan is an essential component to our business plan and it tells the reviewer how we are going to get your product/service out to market. That is, how we are going to get your product out of the production stage to the doorstep of you target customer. Speaking about our outlet, we have three sections in total in our store, which will be catering to different kinds of customers according to their taste and preferences. We have positioned our products/store as value for money and quality fast food but at the same time we are not serving our customers, we want our customers to help themselves this strategy will also work as word of mouth promotion where the experienced customers will tell new customers creating a unique interest in the minds of potential customers. PRODUCTION PROCESS Preparing a Sandwich Since it’s a fast food which can be prepared very quickly as half of the things used to produce something is already ready or prepared now preparing a Sandwich will start with having all the necessary vegetables on its place which means having our inventories on place, then the process of making the food that’s the sandwich will start followed by the Finished product that’s sandwich having Inventories On place Work in Progress Finished Product In order to meet the demand of inventories which we will be having we will be using sum of the production operation techniques which will see that we are making optimum utilization of resources and minimum wastage. Manufacturing Plan Once an order is received, the associate behind the service counter will begin to assemble the customers order based on the sales data which will be displayed on a monitor. Each associate behind the service counter will be responsible for a certain aspect of the assembly line such as; placing the necessary ingredient in the bread, adding the required condiments, and making sure the meal is properly wrapped before delivery and set on a serving container. The assembly line will have placards or assembly instructions showing how each meal should look and what condiments need to be on the sandwich. This will ensure that each
  • 6. sandwich is done the same and will maintain quality. There will also be an associate in the rear of the kitchen who will supply the production line with more products. Products Fried Burgers Sandwiches Salads Beverages Chicken Production process flow Raw Materials Cutting Mixing Filling Serving IN&OUTWICH has found something that allows us to improve quality and lower costs. 1.ImprovedQuality The benefits of a better tasting Sandwich should be fairly apparent. Unless of course you prefer aged sandwich, the fresher sandwich is going to be higher quality if made fresh just for you.
  • 7. The less obvious benefit is the higher quality customer service that arises from the JIT sandwich assembly. When “IN&OUTWICH” waits for you to order the sandwich, we do a few things to improve customer service. This higher quality customer service is subject to our ability to actually produce faster. Without this ability, “IN&OUTWICH” ordering costs would be sky-high because the costs associated with ordering would be the loss of customers tired of ordering fast food that really is not fast. Nutrition calculator “IN&OUTWICH” serves a wide range of quality sandwich that can easily fit into individual diet needs based on the principles of balance, variety and moderation. Our varied menu and range of serving sizes make it easy to fit our food into a balanced diet and to create a range of meal combinations that fall within recommended guidelines for calories, fat and other nutrient WE are also helping you learn more about our food by adding nutrition information on some of our packaging. Some of our packaging now includes the “IN&OUTWICH” Nutrition Chart. Our goal is to provide you with the information you need to assist you in making sensible decisions about balance, variety and moderation in your diet. 2.LowerCost The holding costs for sandwich parts are fairly high because of its spoilage costs. Instead of having a shelf life of months or weeks, the sandwich needs to be sold within 15 minutes or so. The holding costs go from roughly 20% per week to 100% per hour. In terms of operating the business, it's as easy as establishing a working relationship with a catering service to supply the sandwiches on a wholesale basis, while building a customer base to purchase the lunch meals. Design a menu featuring all the sandwiches, salads and other items available and distribute the menu to office buildings and factories. Customers would simply place their lunch orders in the morning or the day before. Additionally, lunch orders could be placed by way of fax, phone or e-mail. But we will be delivering our products to our customers within a Geographical Area of first 5km (Home Delivery) from our Store if
  • 8. customers bill exceeds TL30/- and he need to pay 15% of the bill amount extra as delivery charges which will be lowered as the bill amount increases in percent. INVENTORY MANAGEMENT SYSTEM a) Just-In-Time (JIT) is an inventory strategy implemented to improve the return on investment of a business by reducing in-process inventory and its associated carrying costs. Now as a store of fast foods we are in instant need of vegetables and other grocery requirements as and when needed or required. This we will come to know through our Chefs such as the presence or absence of a part. Quick communication of the consumption of old stock which triggers new stock to be ordered is key to JIT and inventory reduction. This saves warehouse space and costs. In order to meet our requirements we will be having tie ups with Vegetable Vendor and 1 Grocery store. b) Economic Order Quantity (EOQ) is the level of inventory that minimizes the total inventory holding costs and ordering costs. The framework used to determine this order quantity is also known as Wilson EOQ Model. We will order on Daily basis with one order per day and as per our requirements say for example in the morning we order we will see to it that with that order our requirement is fulfilled of the day, this will reduce the transportation cost for 1 more order or unnecessary order . c) Supply Chain Management (SCM) is the management of a network of interconnected businesses involved in the ultimate provision of product and service packages required by end customers. we will be having tie ups with sum of the vendors of vegetables and grocery stores, so that our needed requirements doesn’t get hampered as we will be following JIT and EOQ methods to avoid unnecessary wastage of resources and money.
  • 9. IDENTIFYING THE LOCATION For establishing fast food (sandwich) restaurants we have selected mainly three areas around Istanbul. They are 1. Besiktas (Near Bahcesehir College) 2. Atasehir Istanbul 3. Eminonu ( Near Golden Horn) BESIKTAS (Near Bahcesehir College): In Istanbul Besiktas is one of the areas where large number of eduacational Institutes is present. Hence majority of the residents in Istanbul are student community. As already mentioned earlier students are one of the main customers for sandwich restaurant. Since students are very busy in going to the colleges during morning they prefer to take healthy food in less time. For them Sandwich is the most suitable food to fulfill their desires. More over them can get sandwiches any time. Bahcesehir College is present at centre of the educational institutes in Istanbul. The student population density is more around the Bahcesehir College when compared to other areas in Istanbul. Apart from the educational institutes there are many offices present around the Bahcesehir College. Hence in addition to the student customers we can concentrate in office employees too. Since Istanbul is highly residential area home delivery will be very easy. The transportation cost will also very less. For these reasons Istanbul was selected to establish a sandwich industry. ATASEHIR: Atasehir is one of the areas in Istanbul where more educated people and more health conscious people are present. For our sandwich restaurant the main target customers are health conscious people and open minded people. Since the cost for establishing sandwich restaurant is slightly expensive in Atasehir the competitors are very less. Our operating strategy is to compensate the cost with the more volume of customers. Apart from this life style is one of the factors which have a huge impact on business. Atasehir people have a rich and modern life style when compared to others. Hence
  • 10. the people in Atasehir prefer to take sandwiches as one of their major food in daily life. With respect to supply chain Atasehir is nearby to Eminonu which is the Main bazaar for the city where we can purchase raw materials like vegetables, Bread etc. So the transportation is cheap and easy. Hence based on the economical environment and life style of the residents Atasehir was selected to establish our sandwich restaurant. EMINONU: Eminonu is the heart of Istanbul city. The main shopping bazaar in Istanbul is present in Eminonu. Since it is a main bazaar the residents of Eminonu are very less but the passers by are more. Our Target customers in Eminonu is mainly shoppers and shop owners. Generally people prefer snacks during their shopping. If the snacks were healthy and easily available (like sandwiches) they choose to take. So by promoting the advantages of sandwiches we can get more customers in our restaurant. Regular income can be generated by making agreement with shop owners for daily delivery. The transportation of raw materials will also be very easy.
  • 11. APPLYING DESIGN PRINCIPLES TO LAYOUT Space analysis for the following functional areas:  Receiving  Final (Hot-food) preparation  Storage  Employee locker room and toilet  Office / counter  Service areas  Pre-preparation  Ware washing OPERATING FACILITIES AND EQUIPMENT TO RUN THE BUSINESS 1. Kitchen Equipment 2. Kitchen apparels  Commercial Fryers  aprons  Hot Food Storage  bandannas  Steam Equipment  caps& hats  Commercial Ovens  chef coats  Wood Cabinet Carts  chef hats  Work Tables  face masks  Tissue rolls  finger guard  Cutlery sets  kitchen gloves  Freezers  Generators  Microwaves  Waste bins 3. Cooking equipment  Restaurant Toasters  Sandwich Grills  Sandwich Press 4. Stationary  Register rolls  Sales book
  • 12. Tape products How we will manage to serve best and fast to keep up to our customers expectations:-  Use of paper products and plastic wraps keeps labor costs down: Pre-sliced cheese, packs of jellies and ketchup, getting the customer to help them. A limited menu restricted to items with a short preparation time would make fast service possible and would also be useful in streamlining operations.  Utilization of time-saving equipment: Microwave, post mix beverage dispensers etc.  Utilization of labor-saving equipment: Ware washers, automatic potato peelers and automatic coffee brewers. Access to Raw Materials  The “Assembly line” model is common in foodservice design:  A salad/cold food preparation area with access to raw materials:  Flow in the dish washing process Access to Utensils and Equipment: • Utensil drawer in each worktable, for each employee, or one drawer for each 4 linear feet of worktable • Overhead utensil racks (ceiling-hung) in hot-food and cold-food preparation areas & near steam-jacketed kettles for paddles or wire whips • Shelving under each worktable for larger utensils • Wall-hung over shelf above each table • Racks for mixer parts and bowls • Large racks in bakery, hot-food preparation, and salad preparation areas for sheet pans, baking pans, and other large utensils • Special storage racks for food processor blades and parts • Large rack or special storage room for catering supplies • Knife rack in each preparation area
  • 13. Layout of our Sandwich Shop
  • 14. COMPETITIVE EDGE Location: Location is critical to success. Our store is on Main Street or just off Main Street, there by taking advantage of walk-by and drive by traffic. But we also need adequate parking to make shopping at our store convenient for drivers. Convenience: Customers are willing to pay a little bit more for good food and the convenience of being able to get what they want without having to travel out of town. Our customers will purchase our food because it is reliable and delicious. High quality: Focusing on high quality food, we will draw customers from the competition, as well as create a local market that has not existed before. If the prices are reasonable and the food is good, we will have growth through repeat business. COMPETITIVE STRATEGY There are three major ways in which we will create an advantage over our competitor 1. Product identity, quality, and novelty 2. High employee motivation and good sales attitude (electronic applications feedback) 3. Innovative and aggressive service options FOOD QUALITY ASSURANCE The bedrock of all our socially responsible supply efforts is our commitment to ensuring that all the foods and beverages we serve our customers are safe. We do business only with suppliers that share this commitment and work with them to continuously monitor, test, and track our ingredients. We have stringent standards and checks in place in critical areas throughout the food supply chain from "fork to farm." Our Operations and Training manual for restaurant managers includes a whole chapter on food safety, with requirements and guidance that cover all the critical control points at the
  • 15. restaurant level—from supply and delivery through storage, preparation, and holding. Food safety procedures are monitored by staff operations consultants, who regularly visit our restaurants to advise managers on operations. The consultants also conduct periodic restaurant operations reviews, which include assessments of food safety procedures. Managers are expected to correct any irregularities identified. 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. How orders are taken Similar to most fast food establishments’, orders will be taken on the right side of the service counter where money will be exchanged and the customer will be issued a receipt containing the order selection and a claim number. Cups will be dispensed so the customer can select their desired drink while waiting for their individual orders to come up. When the order is ready, the associate on the left side of the counter will call out the claim number for the customer to pickup. Packaging Packaging design is a fundamental part of our top quality customer service. Many of our menu offerings have unique packaging designs to provide insulation, help ensure food safety, and make them convenient for carryout. This gives us many ongoing opportunities to minimize the environmental impacts of our packaging and to provide industry leadership in natural resource conservation.
  • 16. Daily operations and production The day-to-day operations of the restaurant from opening to close will be in accordance to industry standards and norms stipulated. Our plan conveys to any reader that management has a sound plan for operating the restaurant. Operational issues such as scheduling, departmental job functions, ordering and receiving, menu production, service, general safety procedures and maintenance are some of the matters which would be cautiously catered to. We standardize our product and service by restricted menu items. To adopt “Ours- is-better-than-theirs” strategy by using a combination of focus-differentiation strategy keyed to product quality. Sales and marketing efforts are focused on the individual customer basis, to suit their requirements and taste, to develop the superiority perception in customer’s view. Customer service We plan to adhere to establishing service attitudes and policies for effective quality functioning and service provision. All the customer complaints which would have to be handled and how we will go about getting customer feedback such as surveys, electronics cell phone applications or through mystery shoppers will all be a part of the process of adhering to quality standards. Management controls Operating a restaurant on a day-to-day basis requires established systems and controls. Many seasoned restaurateurs have established systems to help them control cost and maintain excellence. Unfortunately, though, some startup restaurateurs open their doors unprepared to industry expert’s analysis, we plan to incorporate management controls, tasks and support systems into our plan. FINANCE PLAN Finance department is responsible to arrange the cash inflows of the business. It also identifies the sources from where the finances can obtain to run the business operations smoothly.
  • 17. Capitalization needs: The estimated capitalization needed to open the business is approximately TL500.000 - TL1Million and the planned sources for funding it are personal investments of partners, bank loan and credit union. Average Sale per Customer = Total Sales / Number of Customer transactions this can be done by the year, month, week or day. The important thing is sales members need a target to aim for and this is one of the most effective ways of doing this Sales per Full time Team Member = Total Sales / Number of full time equivalent team members. Break even analysis
  • 18. Table 1: Income and expenditure statement forecasts Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 Sales 10000000 24000000 27300000 28765000 30098250 31603150 Advertising 30000 1300000 1365000 1400000 1500000 1575000 Telephones 30000 60000 75000 90000 95000 100000 Rent & 3770000 3770000 3770000 3800000 3900000 4000000 Outgoings Water 13000 52000 52000 55000 60000 75000 Electricity 100000 260000 260000 265000 270000 275000 Wages 2820000 7800000 10000000 10000000 10500000 10750000 Postage 5000 5000 6000 7000 7000 9000 Insurance & 234000 234000 234000 234000 234000 234000 Workers Depreciation 62500 250000 250000 300000 300000 325000 Gas 57000 75000 78000 85000 95000 100000 Fuel 19500 72000 75000 85000 95000 100000 Purchases 1950000 7800000 8150000 8629500 9029450 9480900 Total 9091000 21678000 24315000 24950500 26085450 27023900 Expenses EBT 909000 2322000 2985000 3814500 4012800 4579250 TAX @ 35% 318150 812700 1044750 1335075 1404480 1602737.5 EAT 590850 1509300 1940250 2479425 2608320 2976512.5 PVIF @ 15% 0.87 0.756 0.658 0.572 0.497 0.432 PV 514039.5 1141030.8 1276684.5 1418231.1 1296335.04 1285853.4
  • 19. Table 2: Total Cash flow Year 1 Year 2 Year 3 Year 4 Year 5 Year 6 EBDIT 971500 2572000 3235000 4114500 4312800 4904250 (-)Depreciation 62500 250000 250000 300000 300000 325000 EBT 909000 2322000 2985000 3814500 4012800 4579250 (-)TAX @ 35% 318150 812700 1044750 1335075 1404480 1602738 EAT 590850 1509300 1940250 2479425 2608320 2976513 (+)Depreciation 62500 250000 250000 300000 300000 325000 Cash flow 653350 1759300 2190250 2779425 2908320 3301513 NPV 4800968.186 Profitability index 2.600322729 Pay back period 37 months Initial investment 3000000 Require rate of return 15%
  • 20. MANAGEMENT REQUIRED TO RUN THE BUSINESS 1. Fast food manager 2. Quality assurance manager Designation/type No Owner 5 kitchen supervisor 2 shift supervisor 3 Cook 4 take away order taker 1 dish washer 2 Cleaner 1 guard(12hour) 1 Total 19 Cooks: Prepare food in a prompt, safe and clean manner to ensure complete customer satisfaction. V.P. Quality: Sets standards of quality to meet all state and federal health and safety guidelines. Quality Manager: To assist V.P. of quality in obtaining all state and federal health and safety guidelines, as well as delegation of tasks to ensure these guidelines are being maintained. Quality Supervisor: Oversees, and assists individual restaurant and its maintenance associates to ensure the company, as well as state and federal health and safety guidelines are being maintained or exceeded. Maintenance: Carries out all functions as assigned by quality manager or quality supervisor with a constant regard for fellow associates, and customers’ well being.
  • 21. MARKETING PLAN A comprehensive business plan includes a sound marketing plan. Owner, investors and bankers want to know you have a proactive plan to grow your business. You can’t rely on instant popularity and simple word-of-mouth marketing just because some restaurants, but not many, open their doors to instant success. Objectives:  Shall deliver what is promised, promptly  Shall adapt to the changing trends and deliver the best accordingly  Shall strive to maintain harmonious relationship with customers & suppliers Goals:  Create Awareness through intensive marketing  Attract people and impart the experience  Break even by the third year of establishment Brand name: IN&OUTWICH your health is what we Value USP “Organic sandwiches” is our USP. We care for the calorie & purity that our sandwiches add to your health. We give sandwiches that will not make you sluggish in the morning and that can kill your hunger during the noon, will give you a light feel for your dinner. We are here to break up the common perception that fast food destroys your health. We value your health than anything else. Service differentiation We are providing the customers with diet sandwich so it maintains their health. We will be providing fast food in area of 5km. from our fast food hub. This is a unique positioning were in the customer will perceive us different from other fast food outlets. Segmentation For any business it needs to identify the segment they are going to segment the population. We segment people between age group who are so conscious about their health. We here by segment our customers into elite (who are youngsters between age 20-30) and premium (people between age group 30-45).
  • 22. Segmentation helps to cater each individual segment that has commonality. Targeting We cater mainly to these two segments that will take care of our sales. Once we are done with our segmentation we are in to how we will target our segment. Unlike a common segment where you have wide range of population with different needs, segmentation helps better in targeting our segment. You have a population with a commonality which you can tap. We focus our two segments so that they feel their needs are satisfied to the fullest possible. Positioning Now the biggest challenge in front of us is how we are going to position our products in front of our segments. To our elite segment we would like to position our sandwiches as tasty, trendy, with more varieties. We make them feel that we make them trendy, youthful with the fast foods but with concern for their health. Once we could position ourselves to our elite customers here comes our premium customers. Here lies our greatest challenge and also opportunity. They are the customers who we are looking for. They are the ones who are really health conscious but need our sandwiches to cope with their fast moving schedules. To them we are going to position our sandwich as a “Sandwich of their money, health and time”. So for them we will offer Home Delivery free of charge for the first two months in order to position ourselves stronger and then later we will charge little delivery taxes with new promotions. Marketing mix Product Our main product is sandwich. We are specializing in producing sandwiches that are not going to affect your health. We will have customization that is our customers will get their choice of taste. We use product differentiation strategy were we differentiate our product we make the customer to feel that we are not offering them the ordinary sandwiches that everyone offers.
  • 23. Price We are going to use cost plus pricing strategy. Since we are going to differentiate our product from the others we are going have this strategy. Customers will not feel the difference in our price even if it is high as it appears to be a different one. Promotion The foremost activity and most important among the marketing mix is promotion. We need to create the awareness among the people about our sandwiches. Or else it will be considering as yet another sandwich in the market that has evolved to add fuel to existing health problems. It is our campaign that is going to bring out the innovation that we have brought in sandwich. One our advertisement campaign succeeds sure our sandwich will stand on its own. We would like to go for food festivals, set up rooms or Hall for birthday celebrations, sponsoring events in colleges, through Fm and hoardings. Even offer discount for special events. Place This is where we are one step ahead of our competitors. We see to that we are nearer to our customers. In Istanbul our outlets are in three places. 1) Besiktas 2) Atasehir 3) Eminonu LONG-TERM DEVELOPMENT GOALS VERTICAL INTEGRATION meaning producing also what we sell. In the long run our business' goal will be vertical integration but only to specify items so we don’t end up creating too much diversification. So your business should be stuck to the sandwich line and other beverages (Cold coffee, chocolate shakes & milk shakes). Therefore diversifying some products to maximize cost of raw materials otherwise it will lead to loss of control and harden the vertical integration plan. DIET SANDWICH 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. Strategies: Our marketing efforts will be concentrated on take-out and delivery, the areas of most promising growth. As the market changes, new products may be added to maintain sales.
  • 24. Milestones: 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 it. Risk evaluation: With any new venture, there is risk involved. The success of our project hinges on the strength and acceptance of a fairly new market. After year 1, we expect some competition in the form of other independent units. Chain competition will be much later.