Beruflich Dokumente
Kultur Dokumente
mianusman67@yahoo.com
ADDRESS OF BUSINESS:
Caf Dine will be located in Preston University Plot No. 85, Street No. 3, Sector H-8/1, Islamabad
ii). NAME AND ADDRESS OF PRINCIPLES: Mr. ABC House No. xxx, Street No. xxx, G-9/4, Isb. Ph: ******* Mob: ***********
mianusman67@yahoo.com
mianusman67@yahoo.com
CULTURE:
In Pakistan many big fast foods companies introduce their products line. Now peoples like to eat fast foods and we believe that we provide them quality and healthy foods at cheaper rates or low prices.
FUTURE:
Future of fast food in Pakistan is very bright. Quality of foods is the priority of majority of populations. Now many of the organizations provide their quality products to their customers through opening their franchises in multi areas.
TRENDS IN INDUSTRY:
In Pakistan, the fast food trend has entered mainstream. It has taken its roots from the American culture of fast food. Many multinational eateries like Mc Donald, Pizza Hut, KFC, Dunkin Donuts and Hardees have opened many branches all across Pakistan. These US fast food chains have tailored their menu to local tastes. An example of the same is Pizza Hut. Being an Italian based culinary, they have introduced many Pakistani type pizzas such as seekh kabab, chicken tikkah and chapli kebab. These are famous among Pakistani consumers, as the masses at large dont have a taste for cheese pizza or veggie delight.
mianusman67@yahoo.com
GROWTH:
McDonalds went public in 1965, selling its shares for $22.50: now its stocktrades around $90 a share. We have no indication of market growth in this pulverized and diffuse market. What we do know is that there is growth potential, and plenty of potential market for the right combination of service, quality and choice.
COMPETITOR ANALYSIS:
The fast food industry is highly fragmented and competitive. Each fast food industry within this field has low capital costs and low margins, which create this high intensity of competition. Suppliers have a great deal of power in setting and negotiating the prices of their products and services to the smaller eating establishments. There also exists a very high degree of rivalry among firms due to the perceived overcapacity in this field. The larger companies often have cost advantages due to economies of scale that allow them to out-compete smaller rivals. The barriers to entry and exit are very low in this industry.
TARGET MARKETS:
Our target market will be Students, Workers and The Teachers or visitors.
mianusman67@yahoo.com
OUR OBJECTIVES:
Our primary objectives are: 1) 2) 3) 4) 5) 6) Secure financing for start-up of at least Rs50,00,000. for space and equipment Acquire equipment necessary for business Make agreement with distributers. Create a cozy, artist friendly environment. Expand our business with multi market Such as universities, hospitals and multinational organizations etc. A unique design of caf that will be both visually attractive to customers, and designed for fast and efficient operations. 7) Marketing strategies aimed to build a solid base of loyal customers, as well as maximizing the sales of high margin products.
OWNERSHIP:
The caf is a generally Sole Proprietorship business Name of Owner: MR. ABC
mianusman67@yahoo.com
All registered trademark soft & energy drinks will sold in our caf.
mianusman67@yahoo.com
OPERATIONAL PLAN:
DESCRIPTION OF COMPANY OPERATION:
We will have capacity to serve more than 200,000 customer per year with seating capacity of 48seats(12 Tables). Food will be served at a comfortable, well light and temperature controlled environment. As per the information provided 1200 sq. feet of tatal floor area is available for less than Rs. 100,000/- per month with an advance payment of Rs. 500,000/-. The caf and washroom will construct at 60% of total area, while the rest will be used in the kitchen. Customer will place an order at the cash counter and will receive an order number after making payment. The order will be served within 10 minutes on the table where the customer are seated. The kitchen and the service staff will be dressed up in neat and clean uniform with disposable serving gloves. A high level of hygiene will be maintained at all times.
MARKETNG PLAN:
PRODUCT AND SERCE:
The product will be fulfilling in its eatable content (Bally-full) The product will be served in a way that it will be easy and fast to consume without no oiling the hands The service level will be maintained to cater to customer needs discussed earlier The product will be unique in preparation and presentation Packaging as per fast food outlet standard i.e paper and plastic for on the go consumption
PRICE:
Competitive pricing with Tehzeeb and Rahat Bakery Pricing will also be use to align our market positioning with multinational fast food chains
PROMOTION:
Very appealing and registering outlet displays Distributing flyers in the targeted areas Promotional coupons at launch, off peak hours and holidays
PLACEMENT:
Outlet approachable with convenience Parking space available Within the main cluster areas of peer fast food restaurants Identifiable easily
PEOPLE:
Recruiting a staff that has an appropriate interpersonal skills to deliver customer services
mianusman67@yahoo.com
Recruiting cooking staff that can feel the pulse of the taste required by customers Cooking staff should be able to manage the kitchen and clean deliver quality in food with consistency
PROCESS:
Identify and develop procedures for all staff, as per their assigned scope of work Training of staff on the SOPs Ethical codes Hygiene codes Updates training to staff on a regular basis Rewarding based on clearly stated performance measures.
PHYSICAL EVIDENCE:
Nice and clean staff uniforms Easy to manage, sleek furniture and other fixtures Always clean, tile floors Maintaining high hygiene levels Temperature managed at a comfortable level in all seasons Bright and comfortable lighting Light background music
mianusman67@yahoo.com
Flash mobbing and Crowd sourcing as advertising using our own staff as Cast or our own customers as a captive audience For loyalty points system on our reward card e.g. we allows customers to collect stars with every purchase. Or award a badge for targeted buying activity and let customers qualify for the next level of rewards The classic method be the 100th customer today and win a free prize and so on... Create an on-line community e.g. Facebook, where we can interact with customers and occasionally offer certain online competition quizzes etc.
ORGANIZATIONAL PLAN:
FORM OF OWNERSHIP:
Cafdine will be the Sole proprietorship business.
IDENTFICATION OF CAPITAL:
CAPITAL
Goal:
To have a competent and knowledgeable management staff which function as a team.
General Manager:
Qualification:
The requirement of the position require three year experience in restaurant, atleast one of those year in some type of supervisory position. A Bachelor Degree in Hotel and Restaurant Management is preferable.
Job Description:
The General Manager will report directly to the owner. They will be responsible for overall management for the staff. They will work in conjunction with the owner in ordering supplies, maintaining inventory, handling customer complaints and scheduling staff. Other duties including ensuring staff coverage for all shifts and reports to the owner.
mianusman67@yahoo.com
Job Description:
They will be responsible for oversight of the server. They will work under the general manager. He is responsible for book keeping record, managing daily cash and overviewing inventory financial activity.
Cook:
Qualification:
The cook must have minimum 5 year experience, three must be as a cook not as assistant. They must have a minimum high school diploma. The cook will submit a resume and fill out an application. They will be interviewed and hired by the owner and general manager.
Description:
The cook is responsible for cooking food serve in the caf. They also responsible for preparing food item in advance and seeing that the service areas kept stocked. Their responsibilities is to see that the kitchen is kept in a clean, sanitary and working order. They oversee and trained the assistant cook.
Assistant Cook:
Qualification:
The assistant cook must at a minimum have attending school or a training program. They must be at least 18 years of age. Will be required to submit an application. Will be interviewed and hired by the cook, General Manager or Owner.
Description:
The assistant cook is responsible for assisting the cook in his duties. He/ she is responsible for helping to keep the kitchen clean and sanitary. When needed will help with dishwashing duties. He/she is responsible for keeping the service area stocked.
Server:
Qualification:
The server must have at a minimum attending school or a training program and one year experience in working in restaurant. They must be at least 21 years of age.
mianusman67@yahoo.com
Job Description:
The customer area clean and sanitary. Take order from customer and fulfill their desires. They are responsible for helping the assistant cook keep the service area stocked. At the end of their shift, they will be required to complete all side work that assign.
PERSONNEL PLAN:
Cafedine will maintain the five people whom it currently employs. We are maintaining a small personnel staff, we are allowed a great deal of flexibility and we can communicate information smoothly and directly between each member when the need arises.
ASSESMENT OF RISK:
SWOT ANALYSIS:
The following SWOT analysis capture the key strength and weaknesses within think cafedine and allow us to examine the strength, weaknesses, opportunity and threats thats lie before think cafedine.
mianusman67@yahoo.com
STRENGTH: Cost Advantage Strong Management Real Estate Price Power Innovative Culture Financial Leverage Asset Leverage Supply Chain Size Advantage Economies of Scale Unique Product Technology Customer Loyalty Brand Name OPPERTUNITIES: Fragmented Market Financial Leverage Acquisition Synergies Online Market Innovation New Service New Technology Loosening Regulation Emerging Market New Products New Markets
WEAKNESSES: Work Inefficiency High Debt Burden Out Dated Technology High Staff Turnover Online Presence Weak R&D Weak Supply Chain Tarnished Reputation Bad Acquisition Weak Management Customer Service Lack of Scale Cost Structure Weak Brand THREATS: Bad Economy Volatile Currencies International Competition Mature Market Intense Competition Government Regulations Change in taste Political Risk Volatile Cost Volatile Revenue Substitute Products
mianusman67@yahoo.com