1. PRESENTED BY:
Arpita Bal
Banasmita pradhan
Sravya
Swagatika priyadarshini
Shradhanjali Mohapatra
Ashish Mishra
RESTAURANT

2.  We are starting a business for a Restaurant. Our
restaurant name is TASTY TASTY .
 We are started restaurant with catering facility.
 Our target market is Odisha.
 Now a day’s all the peoples are suffered with health
problems Thatyswhy we offering Healthy food (low
fat, low cholesterol).
 The purpose of this B-Plan is we will connect with
many schools, offices to providing tasty and healthy
foods.
 We also offer diet food.

3. MISSION VISION
 To provide tasty and
healthy food.
 To provide nutritional
and fresh, well
prepared meal-using
only quality
ingredients.
 To serve our
customers with best
quality food and
environment.
 Our vision is to
creating a unique
brand image in
odisha market

4.  We will Provide a tasty and healthy hygienic
food to create a Healthy and safe Environment.
 Promoting and expanding the restaurant concept
as unique restaurant to increase our customer
base.
 Keeping food cost under 35% revenue.

5.  Unique and innovative food, good service and
atmosphere.
 Unique and innovative fine dining atmosphere
 Customer loyalty.
 Affordable price.
 Tiffin box (supplying Tiffin box to the different
sectors. Like- school, colleges & offices free of cost)

6.  Registration of the company
 Licensing
 Furnishing (House, Furnishers, Painting)
 Electrical Fitting
 Kitchen and Crockery
 Insurance

7.  Best quality and freshness of the raw material to be
used in the menu must be ensured.
 The restaurant will also offer the free delivery services
of certain menu items in selected areas.
 The restaurant can also offer an introductory discount
to attract customers.

8.  Word’s Of Mouth
 Discount Coupons
 Free Home Delivery

9. For Restaurant:
 All age group of peoples
For Catering & Tiffin's box:
Odisha all education sectors, offices,
medicals and houses purpose.

10. The core competencies on which our
company will compete are:
 Quality
 Service
 Verity

11.  All types of canteen
 All restaurants

12. STRENGTH WEAKNESS
 With reasonable rate
and quantity
 We will provide tasty
and quality food in a
clean and dining room
with washing and
toilet facility.
 Location
 We are new in town
 Loan burden
 Start up challenges
 Restaurant is new and
not established.

13. OPPORTUNITY THREATS
 Fast growing
population.
 All the member of
management team
are properly qualified
for this sector.
 slow recovery process
of the economy from
the current crisis
 changes in the business
environment that might
reduce our sales
 higher taxes in the
future
 tight credit times, high
interest rate, and high
inflation rate than
predicted.

14. Location Layout
 The PRINCE Restaurant
will be locate at
samantpuri, near Apollo
Bhubaneswar. it has been
chosen after a
consideration in mind.
 The population of living
in samantpuri is mostly
upper-middle, middle-middle
class enabling the
Restaurant to catch the
target market directly.

15.  The main purpose of TASTY TASTY
RESTAURANT is to provide best quality food
to families, upper-middle class, middle class
and patients.
 There are number of restaurants located in
Bhubaneswar but none of them not focusing
towards the patients.
 As we are opening in samantpuri so we have
to face lots of competitions but by providing
best quality food with competitive price we
aim at making our name and place in the
market soon.

16.  Teenagers and college students, who demand
high quality food at cheap prices during break.
 Office goers, who can take a quick refreshment.
 Families
 Tourists/Patients
teenagers,A
dults,studen
ts
32%
Office goers
28%
Families
25%
Tourists/
Patients
15%

17. A better Management Team is the core of developing
any business and well motivated and surplus paid
employees contribute a major part in maintaining
standard. Management Team which we going to use
are as under:
Team Quantity
Manager 1
Cooks 5
Waiter 6
Dishwasher 2
Guard 2
Sweeper 1
Total 17

18. Particulars Total cost(Rs)
Raw material consumed 80000
direct wages 39000
Direct expenses 11000
PRIME COST......... 130000
Add: factory overhead (80% of direct wages) 31200
FACTORY/WORK COST....... 161200
Add: Office overheads(10% of work cost) 16120
COST OF PRODOCTION......... 177320
Add: selling and distribution expenses
( Rs 2 per unit for 10000 units ) 20000
COST OF SALES....................... 197320
Profit 39680
SELLING PRICE..................... 237000

19. Break Even Analysis
Thus the company is going to break even in the begin of the third year.

20. Support equipments: Main equipments in kitchen:
 Chimney
 Air Conditioner
 Music System
 Computers
 Water Filters
 Software’s for data
analysis
 Heaters
 Stoves
 Fridges
 Griller
 Chillers
 Trolleys
 Microwaves
 Mixers
 Utensils

21. Get drinks for customer
Deliver check to
customer
Collect signed slip
Place order
Give the order to
chef
Deliver salad or
soup
order to customer
Deliver dinner to
customer
Cash or Credit
Return credit slip to
customer
Bring change to
customer
Close table
and
Cash
Credit

23. Manager 12,000
Main chef 10,000
 Chef (7,500*2) 15,000
 Helper (6,000*2) 12,000
Waiter (4000*6) 24,000
 Cleaning staff (2000*3) 6,000
 Guard(5000*2) 10,000
Total 89,000
 Security (5000 per year) 5000

24.  Creating new recipes.
 Feedack
 Ensuring that sanitation standards are
maintained
 Assisting with staff development and training

26. THANK YOU