INTROUDUCTION

1
 Business plan
Prepared By
Owais Memon
Chef/Owner
Lavish Dine
Address
Lavish Dine@hotmail.com
Date Prepared
December2009

EXECUTIVE SUMMARY
2
Company Description
Lavish dine is a fresh food casual dining Hispanic restaurant. The interior will include seating for 50 and
a carry-out counter. The lunch menu will be simple, made-to-order items. Dinner will vary nightly
according to seasonal availability of fresh produce (standard menu items will also be available).

Management and Organization Plan

The business goal is that of a multi-faceted success. Our first responsibility is to the financial well-being
of the restaurant. We will meet this goal while trying to consider;

1) The effect of our products on the health and well being of our customers (and our staff).
2) The impact that our business practices and choices will have on the environment.
3) The high quality of attitude, fairness, understanding, and generosity between management, staff,
customers, and vendors. Awareness of all these factors and the responsible actions that result will
give our efforts a sense of purpose and meaning beyond our basic financial goals.

Marketing Plan
Ongoing marketing efforts will include newspaper ads, coupons, and brochures available to hotel
patrons. Hyderabad is a small city , and word-of-mouth is a very effective tool—news travels fast. The
restaurant’s location is highly visible, and the city has been waiting to see what business will fill the
empty space.

Operations:-
Facilities & Offices:-

The restaurant at etc [xyz Hyderabad] is on 200 Square foot space with centralized air conditioned
having family room at first floor. It was formerly a restaurant and needs on minor structural
modifications. The licenses and codes' issues are all in order. New equipment and dining room
furnishings will be purchased and installed by the general contractor.

Hours of Operation:-

The restaurant will be open for lunch and dinner 7 days a week. Service will begin at 11:00 AM and
end at 01:00 PM. The restaurant will be closed on Islamic Holidays.

Employee Training & Education:-

Employees will be trained not only in their specific operational duties but in the philosophy and
applications of our concept. They will receive extensive information from the chef and be kept informed
of the latest information on healthy eating.

3
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.

Food Production:-

Most food will be prepared on the premises. The kitchen will be designed for high standards of sanitary
efficiency and cleaned daily. Food will be made mostly to order and stored in large coolers in the
basement.

Delivery & Catering:-

Food for delivery may be similar to take-out (prepared to order) or it may be prepared earlier and
stocked. Catering will be treated as deliveries.

Financial Plan
The jameela will invest start-up funds of Rs.75,00000. These monies will cover minimal remodeling,
upgrading equipment, new chairs, dishes, and pre-opening marketing. Sales are conservatively projected
to reach almost Rs. 500,000 by Year 1 of the plan. A line of credit is being arranged at First Star Bank
in case of cash flow issues..

Research Methodology
I have got 24 questionnaires filled in by the localities customers outside the Restaurant regardless of
caste , creed residents of Hyderabad .The questionnaires will account for my primary data where as the
secondary data has been picked up from the internet , via Email , public sectors like Shopping malls,
and Educational Sectors School , Colleges And universities.

TABLE OF CONTENTS
4
EXECUTIVE SUMMARY.....................................................................................................

INTRODUCTION
Purpose......................................................................................................................................…………07

BUSINESS PLAN
Product & Services……………………………………………………………………………………08

Production…………………………………………………………………..08
Service……………………………………....................................................08
Features and Benefits……………………………………………………….08
Product/Service Limitations ………………………………………………..09
Product/Service Liability…………………....................................................09
Trademarks, Patents, Copyrights, Licenses, Royalties ……………………..09
Governmental Approvals……………………………………………………09
Pricing………………………………………………………………………10
Price List…………………………………………………………………….10
Pricing Policies……………………………………………………………...10
Break-Even Analysis………………………………………………………..10
Advertising and Promotion………………………………………………..11
Publicity……………………………………………………………………...11
Telemarketing/Direct mail …………………………………………………..11
Internet ………………………………………………………………………11
Trade Shows …………………………………………………………………11
Target Market And Segment Strategy……………………………………12
Target Market Profile………………………………………………………..13
Customer Profile……………………………………………………………13
Market penetration…………………………………………………………14
Marketing Strategy …………………………………………………………14
Point of sale…………………………………………………………………………………….14

TABLE OF CONTENTS
5
GENERAL AND HUMEN MANAGEMENT
Mission, Objectives and Goals…………………………………………………………………………..15
Legal Form of Business………………………………………………………………………………….15
Organizational structure……………………………………………………………………………….16
Management Team……………………………………………………………………………………….16
Board of Directors/Advisory Board……………………………………………………………………...16
New employee orient program…………………………………………………………………………17
Recruitment and Selection of…………………………………………………………………………….17
Employees………………………………………………………………………………………………..17

Reward and incentives to employees with criteria

Compensation and Ownership…………………………………………………………………………...18
Employee Reward and Incentive Plan……………………………………………………………...……18
General Policies And Rules……………………………………………………………………………...18
Facilities & Offices………………………………………………………………………………………18
Hours of Operation………………………………………………………………………………………18
Employee Training & Education………………………………………………………………………...19
Systems & Controls……………………………………………………………………………………...19
Food Production………………………………………………………………………………………….19

Projected Financial Statement

Start-up Funding & Expenditures……………………………………………………………………21-25
Year-End Income Statement………………………………………………………………………….26-27
Year-End Balance Sheet…………………………………………………………………………………28
Financial Analysis/Ratios………………………………………………………………………………..29
Monthly Cash Flow Statement……………………………………………………………………….31-34

Marketing Research
Research Diagrams Or Methodology………………………………………………………………...35-36
Sample Questionnaire……………………………………………………………………………………37
Statistical Data(Graphs, Pie Charts and ……………………………………………………………...38-43
Problem And Limitations………………………………………………………………………………...44

Conclusion And Recommendation

Conclusion………………………………………………………………………………………………46

6
 INTRODUCTION OF THE RESTURANT

Purpose:-
The purpose of any food service is to provide nutrition while offering
the added benefit of tasting good. At Lavish Dine, customers will eat
traditional favorites without the guilt of consuming unhealthy and
heavy fast food. They will also have the opportunity to sample
authentic, adventurous fare and increase their awareness of various
flavors.

7
 Business Plan
Product & Services
Lavish dine will be offering a menu of food and soft drinks with a
distinctive image. There will be three ways to purchase these
products; table service at the restaurant, take-out from the
restaurant, and delivery to home or office.

Production:-

Food production and assembly will take place in the kitchen of the restaurant. Fresh vegetables, meat
and dairy products will be used to create most of the dishes from scratch. The chef will exercise strict
standards of sanitation, quality production, and presentation or packaging over the kitchen and
service staff.

Service:-

There will be three ways a customer can purchase food. They may sit down at one of the 50 seats in the
dining room and get full service from a waitperson. A separate take-out counter will service those who
wish to pick up their food. Most take-out food will be prepared to order with orders coming from the
telephone. Delivery (an indirect form of take-out) will be available at certain times and to a limited area.

Features and Benefits :-

The food at Lavish Dine offers several unique benefits to the consumer. It will satisfy customers’ craving
for a tasty and fast meal while meeting rising expectations for healthy alternatives. The food will be fresh,
made to order, and low fat. Fresh fruits and vegetables increase flavor while lowering calories. Lavish
Dine will offer wraps that are just as easy to eat on the go as fast-food hamburgers with less than half the
fat.
.
Product/Service Limitations:-
Perish ability of inventory is the major product limitation. Care must be taken to order proper amounts and
use fresh foods immediately. The format of three to five changing entrees per evening will help mitigate
this liability. Menus can be adjusted based on ingredient availability.

8
 Business Plan

Product/Service Liability :-
Lavish dine faces two major areas of costly liability. Food poisoning is a real threat. The resulting medical
costs and possible punitive damages can significantly affect the bottom line. Worse yet is the bad word of
mouth resulting from such an incident. Safe food handling and employee sanitation must be constantly
monitored. Proper training is essential.
Liquor liability laws are another area of concern. Beverage purveyors are being held responsible for over-
serving patrons and for the well being of third parties an inebriated patron might injure. Again, proper
training and controlled pouring will be necessary.
Along with proper training and systems, adequate insurance will be purchased.

Trademarks, Patents, Copyrights, Licenses, Royalties :-

Recipes are copyrighted. The logo will be trademarked and registered to allow for the possibility of future
licensing or franchising opportunities.

Governmental Approvals:-
A health license is already attached to the property and will transfer with the lease. The Health
Department permit is in place and will be contingent on periodic inspections.

9
 Business Plan
Pricing

Pricing Strategy:-
Prices will be in the low range for lunches in order to stay competitive with fast food and diner options in
town. Dinner prices will be offered at a wide range in order to offer value for families yet choices for
adults looking for interesting, flavorful fare.

Price List :-
The average ticket price for carry-out will be Rs.250. This price is a little higher than a take-out Chinese
meal but still offers good value. In-house dining for lunch will average Rs.500(including beverage).
Dinner prices will vary from Rs. 800 to Rs.1500. Average ticket prices will be aided by the drinks like
coke & juices . Lower-priced lunch items will also be available at night to satisfy the need of families
accompanied by children and trying to stay in a reasonable meal budget.

Pricing Policies :-
No volume price discounts will be offered. In the future, catering prices will be based on a per-head basis.

Break-Even Analysis
Sales of approximately Rs.282835000/= per month will cover basic operating expenses. Lavish Dine
should be at break-even in June of Year 1.

10
 Business Plan

Advertising and Promotion

Word of mouth will be the major promotional tool as the business grows. The Jameela are well-known in
the Hyderabad city and people are already asking when the doors will be open.
The location will also serve as a promotional tool. It is highly visible on a busy thou rough fare and
attractive signage is being designed.
Brochures are being designed explaining the concept and menu. These brochures will be distributed to all
the hotels in the area as well as area employers and the Chamber of Commerce. Coupons will be issued to
students at the local community college through a cooperative agreement with a local ice-cream vendor
close to the campus.
Newspaper advertising will be used prior to opening and small ads will be placed in the monthly
entertainment special highlighting featured menu options.

Publicity :-
Lavish Dine will host a pre-opening party at the restaurant for invited guests. The guest list will include
Local government leaders and members It will be held in the restaurant and will utilize the parking lot for
a “fair” atmosphere. Permits have already been granted by the city and parking is being borrowed from a
nearby park . The local newspaper will cover the party and write an article for both the English and Sindhi
versions.

Telemarketing/Direct mail:-
Direct mail is not being considered at this time.

Internet :-
A Web site is under development. It will display the menu and give basic location and hours information.
As the carry-out business builds, corporate clients may want to be able to order by e-mail. This option will
be explored after the first year of operations.

Trade Shows :-
Trade shows may be attended in the future if the sales of proprietary sauces are successful in the local
market.

11
 Business Plan

Target Market Profile :-

Restaurants are frequented by most members of any community. All flavors are well known and accepted
by all segments of the population. The all kind of diner knows what traditional meals can taste like and
appreciates an authentic approach.
Hyderabad with a population of over 40,000. Over 70 percent of residents are Sindhi with the rest
predominantly Caucasian. The area includes a community college with almost 5,000 students, 2,000 of
them traditional college age . The median age is 27 years old, so this community is full of young, vibrant
families.
City supports many professionals. Employment opportunities are plentiful with three major corporate
employers, a substantial regional hospital, a large school district, several area community colleges, and
county and city governments.
also gets its share of tourists and business travelers. It provides close to 1,000 hotel rooms in town and 500
more rooms in neighboring communities. Regional governmental and business conferences take place
regularly, and the city hosts several well-attended summer festivals.

Customer Profile :-
Lavish dine customer profile includes a cross-section of the residents of Hyderabad Customers can be
classified in several major categories.
Week day lunches—Working professionals and students ranging in age from 16 to 70. Carryout is
expected to account for over half of the lunch business as word of mouth spreads. The restaurant is close
to the local hospital and several major employers.
Weekday dinners—Carryout business will continue as working couples look for variety in their take-home
options. Family business should dominate dine-in clientele, especially among the population looking for
authentic flavors and Sindhi -speaking staff.
Weekend business—Friday and Saturday will be a combination of students looking for good food at a
reasonable price and families looking for a meal out where children are welcome and happy.
Other—Tourists and business travelers will supplement the business. Tourists tend to be families attending
festivals or the zoo while the business traveler is single and looking for good flavor in a nice atmosphere
.retail market in the state. There are more than 400 businesses in a 1/4 square mile area with good average
sales.

12
 Business Plan

The customer base will come from 3 major segments;

• Local population.
• Colleges and Universities.
• Local businesses.

The food concept and product image of Virtual will attract 3 different customer profiles;

• 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.

Market Trends & the Future:-

The population and demographics of Hyderabad have remained steady for the last 14 years. Local
businesses are increasing at a rate of 18% yearly.

The idea of a health consciousness through nutritional awareness and dietary change has been slowly
building for the last 7 years. The extensive government studies and new Food Guide Pyramid have given
everyone a new definition of a balanced, healthy diet. This is not a fad but a true dietary trend backed by
the scientific and medical community, the media, the government, and endorsed by the big food
manufacturers.

As people want to stay home more and cook less our strategy of delivering prepared meals on a weekly
or monthly arrangement may be a widespread accepted new way of eating.

Some products may be offered in local grocery stores as brand awareness builds. The Jameela have been
catering parties for the local events market over the last few months Once the restaurant is well
established, that market may be re-explored.

13
 Business Plan
Marketing Plan & Sales Strategy:-

Market Penetration:-

Entry into the market should not be a problem. The store has high visibility with heavy foot traffic all day
long. The local residents and students always support new restaurants and the tourists do not have fixed
preferences. In addition, 50,000 have been budgeted for a pre-opening advertising and public relations
campaign.

Marketing Strategy:-

Focusing on the unique aspect of the product theme (healthy, tasty foods) a mix of marketing vehicles
will be created to convey our presence, our image, and our message.

• Print media -- local newspapers, magazines and student publications.

• Broadcast media -- local programming and special interest shows.
• Hotel guides-- brochures.
• Direct mail -- subscriber lists, offices for delivery.

Point of sale:-

A well-trained staff can increase the average check as well as enhancing the customer's overall
experience. Word-of-mouth referral is very important in building a customer base.

Future plans and Strategic Opportunities:-

Catering to offices (even outside of our local area) may become a large part of gross sales. At that point a
sales agent would be hired to directly market our products for daily delivery or catered functions.

14
 General And Human Managements

Mission:-
The business goal is that of a multi-faceted success. Our first responsibility is to the financial well-being
of the restaurant. We will meet this goal while trying to consider; The effect of our products on the health
and well being of our customers (and our staff).The impact that our business practices and choices will
have on the environment. The high quality of attitude, fairness, understanding, and generosity between
management, staff, customers, and vendors. Awareness of all these factors and the responsible actions that
result will give our efforts a sense of purpose and meaning beyond our basic financial goals.

Objectives:-
Spice corner’s objectives for the first three years of operation include:

• Keeping food cost fewer than 35% revenue.

• Keeping employee labor cost between 24-29% of revenue.
• Stay as a small restaurant with excellent food and service.
• Averaging sales between $1,000,000-1,500,000 per year.
• Achieve 12% return on investment to investors for the first two years and 15% for the next three
years.

Goals:-
Lavish Dine 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.

15
 Organizational Structure

Legal Form of Business:-

The business will be a sole proprietorship owned by Owais Memon and jamila khan

Management Team :-
Jamila will act as general manager of the restaurant. After starting her career in the industry as a manager ,
by the management training program of the Hotel &Restaurant Group. She has 02 years of increasing
responsibilities as a restaurant manager and most recently acted as Here in opening manager for this
restaurant.

Owais Memon will serve as head chef. Owais and line cook in several restaurants over the last 5 years.
For the last five years, Jamila has catered private parties offering well-received Hispanic fare using his
own recipes based on his grandmother’s cooking.

Board of Directors/Advisory Board:-

Two local professionals have agreed to serve as informal advisors to the business.
Mr. Zafar siddiqui , a business professor at the local community college, and Mr. Wasim a successful
downtown retailer, will meet with the Jamila on a quarterly basis to provide feedback and brainstorming.

16
 New employment Orientation Program

Recruitment and Selection of Employees:-

Through the HR consultants firm they recruit for us is experienced at hiring restaurant staff.. Wait staff,
busboys, dishwashers, and cooks will be part-time employees. Recruiting has begun at the local area and
in newspaper ads.
In Year 2 of the business, Sara Rehman will be hired as assistant manager. Ms. Jamila is completing her
two-year program in hotel management .

Compensation and Ownership:-

Owais will take an owner’s draw as cash flow allows. Of 12 months he projects a draw of Rs. 48000 per
year.Jamila will be paid a salary equal to Owais draws. An assistant manager will be hired in Year 2 at
Rs.20,000. A full-time Super visor will also be paid Rs.10,000. Both employees will be able to supplement
their income through tips. Wait staff, bus staff, dishwashers, and counter personnel will be paid minimum
wage plus tips. Part-time cooks will be paid Rs.2000 per hour to start. These wages are in line with area
restaurants.

Employee Reward and Incentive Plan:-

The incentive for wait staff and Waiters is tips. The better they serve the customer—the better wage they
receive. Turnover is high in the industry, and the owners know that with part-time personnel, they will
face turnover issues. College students should respond to flexible scheduling and free meals while at work.
Profit sharing for the assistant manager will be explored as projections are met

17
 General Policies And Rules

Operations:-
Facilities & Offices:-

The restaurant at etc [xyz Hyderabad] is on 500 Square foot space with centralized air conditioned having
family room at first floor. It was formerly a restaurant and needs on minor structural modifications. The
licenses and codes' issues are all in order. New equipment and dining room furnishings will be purchased
and installed by the general contractor.

Hours of Operation:-

The restaurant will be open for lunch and dinner 7 days a week. Service will begin at 11:00 AM and end
at 01:00 PM. The restaurant will be closed on Islamic Holidays.

Employee Training & Education:-

Employees will be trained not only in their specific operational duties but in the philosophy and
applications of our concept. They will receive extensive information from the chef and be kept informed
of the latest information on healthy eating.

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.

Food Production:-

Most food will be prepared on the premises. The kitchen will be designed for high standards of sanitary
efficiency and cleaned daily. Food will be made mostly to order and stored in large coolers in the
basement.

Delivery & Catering:-

Food for delivery may be similar to take-out (prepared to order) or it may be prepared earlier and stocked.
Catering will be treated as deliveries.

18
 Products & Related Services:-
Spice corner will be offering a menu of food and soft drinks with a distinctive image. There will be
three ways to purchase these products; table service at the restaurant, take-out from the restaurant,
and delivery to home or office.

The Menu:-

The Restaurant’s menu is moderate sized, and moderate-low price-- healthy (low-fat, low cholesterol,
natural ingredients), flavorful, and familiar. Our goal is to create the image of light satisfying and still
nutritious food.

There has been an increased awareness of nutritional and health concerns in recent years and a
growing market of people who now eat this style of cooking regularly.

19
Menu Card

20
 Financial issues
Start-up Costs
Start up costs will be around 6075000. This includes minimal remodeling, upgrading equipment, new
chairs, dishes, pre-opening marketing as well as legal fees and deposits and licenses.

Sales Projections
First year sales are projected at 280,000. Sales are conservatively projected to reach almost 600,000 by
Year 1 of the plan. Projections are based industry standards for table turns and the average ticket price.
Carry-out sales should easily exceed projections as the kitchen will have excess capacity and neighboring
fast-food places are doing a lot of business. These projections put Lavish Dine at sales in the 500.per
square foot range, with a table turn average of 1.1—a reasonable estimate for the industry. In fact, with the
small space requirement for carry-out service, it will be possible to surpass these projections.

Income Projections
Income is projected at 1620000 the first year. This is not really profit, as OWAIS & and JAMEELA will not be
taking market rate wages and draws yet. Years 2 and 3 show profits of around 7290000 and Rs.648000 (profits go
down in year three as Jameela’s wages go up). Miguel’s draw and taxes will come out of the net profit figure.

Cash Requirements
The financial projections show 6075000 will cover start-up and growth for the first year. If necessary,
Owais and Jameela are prepared to take smaller wages or forego wages altogether for a period of time.

Sources of Financing
TheJameela will invest start-up funds of 6075000. A Rs405000line of credit is being arranged at First Star
Bank in case of cash flow issues.

Projected Financial Statements

- Start-up Funding & Expenditures - Monthly Cash Flow Statement - Year-End Income Statement - Year-
End Balance Sheet - Financial Analysis/Ratios

21
Projected Financial Statements

- Start-up Funding & Expenditures

- Monthly Cash Flow Statement
- Year-End Income Statement
- Year-End Balance Sheet
- Financial Analysis/Ratios

22
Appendix
Lavish Dine

START-UP FUNDING & EXPENDITURES

Start-Up Cash
Equity Investments 6075000
Loan Proceeds -
Real-Estate Loans -
Total Start-Up Cash 6075000

Start-Up Expenditures
Security Deposits
Rent (last month's) 81000
Telephone Deposit 12150
Utilities Deposit 16200
Other Deposits -
Total Security Deposits 109,28350

Start-Up Expenses
Accounting Fees 40500
Activation Fee -
Corporate Fees & Taxes 12150
Federal Tax ID -
Fictitious Name Costs -
Insurance 40500
Legal & Consulting Fees 81000
Meals & Entertainment -
Office Supplies 60750
Payroll Expenses (training/setup)
Salaries & Wages 810000
Payroll Taxes -
Benefits -
Pre-opening advertising 1,21500
Printing (cards, stationery, brochures) 162000
Sales Tax Permit 8100
 Other Start-Up Expenses -
Total Start-Up Expenses 607500

Lavish Dine

START-UP FUNDING & EXPENDITURES

Other Costs
Opening Inventory -

Capital Expenditures
Computer Equipment 324000
Equipment/Machinery 125000
Furniture & Fixtures 125000
Vehicles -
Leasehold Improvements 810000
Buildings -
Land -
Total Start-Up Capital Expenditures 3564000

Total Start-Up Expenditures 4280850

Lavish Dine Year-End
Income Statement (Projected)

2010
Net Sales (Less Returns &
Allowances) 226,76,355
Cost of Goods Sold 9070542
Gross Income Rs. 13605813
Operating Expenses
Advertising 275,400
Bad Debt Expense -
Bank Charges -
Depreciation & Amortization 617,139
Dues & Subscriptions -
Insurance 335,259
Licenses & Fees 141,750
Marketing & Promotion 469,800
Meals & Entertainment -
Miscellaneous -
Office Expense -
Office Supplies 170,100
Outside Services -
Payroll Expenses
Salaries & Wages 6277,500
Payroll Taxes 464778
Benefits -
Professional Fees 267,300
Property Taxes 272,079
Rent 965,763
Repairs & Maintenance 383,049
-
Lavish Dine Year-End
Income Statement
(Projected)

Shipping & Delivery

Telephone 109,28350

Training & Development -

Travel -
Utilities 453,519
Vehicle -
Music 182,250
Equipment Lease 340,200
Other -
Total Operating Expenses Rs. 11,725236

Operating Income Rs. 188,0577

Interest Expense -
Other Income (Interest,
Royalties, etc.) -

Income Before Taxes Rs. 188,0577

Income Taxes (If C
corporation) -

Net Income Rs. 188,0577

Lavish Dine Year -End
Balance Sheet (Projected)
2010
Assets
Current Assets
Cash & Equivalents 22,40622
Net Accounts Receivable -
Inventory 23,84802
Security Deposits 109,28350
Other Current Assets -
Total Current Assets Rs. 47,34774
Fixed Assets
Property, Plant & Equipment 356,400
Less: Accumulated Depreciation (617,139)
Other Non-Current Assets -
Total Non-Current Assets Rs. 29,46861

Total Assets Rs. 76,81635

Liabilities
Current Liabilities
Accounts Payable 938,223
Line of Credit -
Other Current Liabilities -
Total Current Liabilities Rs. 938,223
Long-term Liabilities
Loans -
Mortgages -
Other Non-Current Liabilities -
Total Non-Current Liabilities Rs. -

Total Liabilities Rs. 938,223

Equity
Equity Investments 60,75.000
Retained Earnings 18,792
Less: Owner's & Investor's Draws (12,12165)
Total Equity Rs. 76,81,635

Total Liabilities and Equity Rs. 76,81635

Lavish Dine (Financial Ratios)

2010

Profitability Ratios

Gross Margin Gross Incom e 60.00%

N et Sales

Operating Margin Operating Income 8.29%

N et Sales

Net Margin Net Income 8.29%

N et Sales

Return on Assets (ROA) Net Income 24.48%

Total Assets

Return on Equity (ROE) Net Income 27.89%

Total Equity
Liquidity Ratios

Current Ratio Total Current Assets 5.05

Total Current Liabilities

Quick Ratio Current Assets - Inventory 2.50

Current Liabilities

Risk Ratios

Debt Ratio Total Liabilities 0.12

Total Assets

Debt to Equity Total Liabilities 0.14

Total Equity
Efficiency Ratios

Inventory Turnover Cost of Goods Sold 3.80

Inventory

Days Sales Outstanding (DSO) Accounts Receivable 0.00

Net Sales/365

Investment Turnover Ratio Net Sales 2.95

Total Assets
Lavish Dine
Cash Flow Statement (Projected)
Pre Start-
16200A up JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC TOTAL
Cash In

Cash Sales

- - - 13,95225 13,95225 18,16425 34,74900 34,74900 27,79920 27,79920 27,79920 27,79920 22676355
Collections from Accounts
Receivables

- - - - - - - - - - - - -
Equity Received

60,7405000 - - - - - - - - - - - - 60,75,000
Loans Received

- - - - - - - - - - - - - -
Other Cash In (receipts from other
assets)

- - - - - - - - - - - - -
Other Cash In (interest, royalties
etc.)
- - - - - - - - - - - - -
Total Cash In

60,7405000
- - - 13,95225 13,95225 18,16425 34,74900 34,74900 27,79920 27,79920 27,79920 27,79920 28751355
Total Cash Available

179,41215 50,062696
60,7405000 0 17,65800 17,37450 27,04347 24,94557 3912219 4344839 45,44829 45,60624 46,82205 6 5330367 30545505
Cash Out

Inventory Expenditures

Inventory/Raw Material (Cash) - - 1,938 1,938 2,523 4,826 4,826 3,69661 3,69661 3,69661 3,69661 3,69661 269651,678
36
-
Inventory/Raw Material (Paid on
Account)

- - - - 47,0853 47,0853 7,568 14,479 14,479 11,583 11,583 11,583 11,583 7633285
Production Expenses

- - - - - - - - - - - - - -
Operating Expenses

Advertising

1,40500 - - 40500 6966 6966 112 215 215 13932 13932 13932 13932 273400
Bank Charges

- - - - - - - - - - - - - -
Dues & Subscriptions

- - - - - - - - - - - - - -
Insurance

40500 - - - 224 224 292 45198 45198 446 446 446 446 333239
Licenses & Fees

40500 - - 1,40500 - - - - - - - - - 14160,750

Marketing & Promotion

2,000 - - 81,000 13932 13932 224 429 429 343 343 343 343 46,9800
Meals & Entertainment

- - - - - - - - - - - - - -
Miscellaneous

- - - - - - - - - - - - - -
Office Expense - - - - - - - - - - - - - -
 Office Supplies

60,750 - - - 12150 12150 12150 12150 12150 12150 12150 12150 12150 170100
Outside Services

- - - - - - - - - - - - - -
Payroll Expenses

Salaries & Wages

81,000 - - - 8,40500 8,40500 8,40500 8,40500 8,40500 8,40500 8,40500 8,40500 8,40500 627740500
Payroll Taxes
- - - - 51,678 51,678 51,678 51,678 51,678 51,678 51,678 51,678 51,678 464778
Benefits
- - - - - - - - - - - - - -
Professional Fees
1,40500 - - - 16200 16200 16200 16200 16200 16200 16200 16200 16200 267300
Property Taxes
- - - - 272079 272079
Rent
- - - - 81,000 81,000 81,000 1,716 1,716 1,373 1,373 1,373 1,373 966492
383049

Repairs & Maintenance - - - - - 310 404 772 772 618 618 618 618

Shipping & Delivery

- - - - - - - - - - - - - -
Telephone
- - - - 12150 12150 12150 12150 12150 12150 12150 12150 12150 10928350
Training & Development
- - - - - - - - - - - - - -
Travel
- - - - - - - - - - - - - -
Utilities
- - - - 27945 27945 449 858 858 66966 66966 66966 66966 453519
Vehicle

- - - - - - - - - - - - - -
Music
- - - - 40500 40500 40500 40500 40500 40500 40500 40500 40500 18240500
Equipment Lease

- 28350 28350 28350 28350 28350 28350 28350 28350 28350 28350 28350 28350 34016200
Other - - - - - - - - - - - - - -
 Paid on Account
- - - - - - - - - - - - - -

Non-Operating Costs
Capital Purchases

44,000 - - - - - - - - - - - - 3564000
Estimated Income Tax Payments

- - - - - - - - - 202419 - - 4,466 564165

Interest Payments

- - - - - - - - - - - - - -
Loan Principal Payments

- - - - - - - - - - - - - -
Owner's Draw

- - - - - 81,000 81,000 81,000 81,000 81,000 81,000 81,000 81,000 648000

Other Cash Out
1,28350 - - - - - - - - - - - - 10928350
Total Cash Out

52,850 28350 28350 5,288 19,816 21,711 26,112 35,090 34,125 32,819 30,319 30,319 38,145 26510733

Monthly Cash Flow (Cash In -

Cash Out)
179,412150 (2828350) (2828350) (428328) (209871) (4,46966) (3,687) 7,810 8,775 1,501 4,001 4,001 (3,825) 2240622
Beginning Cash Balance

179,41215
- 0 17,65800 17,37450 1309122 10,99332 73464246 437319 13,209 21,984 1902285 22250424 2550447 -
Ending Cash Balance

179,412150 17,65800 17,37450 1309122 10,99332 73464246 437319 13,209 21,984 1902285 22250424 2550447 2240622 2240622
 Research
Methodology
The fast food business is highly competitive one .to be successful it

must be able to project the right image as well as meet the needs of

the customer Marketing strategies must be formulated to attract

customers. This report looks at some aspects of the burger market
in Hyderabad it examines the buying behavior of consumer and
gauges their perception of marketing variables specific to the
food industry ( in this case – the fast food market)

35
 RESEARCH METHADOLOGY USED

DESCRIPTIVE RESEARCH

Descriptive research , also known as statistical research ,

describes data and characteristics about the

population or phenomenon being studied .Descriptive research answer the question who ,
what , where ,when and how.

Although the data description is factual ,accurate and systematic , the research cannot
describe what caused a situation, thus descriptive research cannot be used to create a
casual relationship where one variable affects another . in other words descriptive
research can be said to have a low requirement for internal validity.
The description is used for frequencies , averages and other statistical calculations. Often
the best approach , prior to writing descriptive research, is to conduct a survey
investigation

DESIGN OF THE QUESTIONNAIRE

The first part the basis information of the target , the questionnaire has put up the
partition of the group with more refined extension so as to make the analysis of the
behavioral preference more scientifically .
It is mainly composed by four segments in this investigation which besides the
background information that includes the personality characteristics and intelligence
information about fast foods and traditional foods.

Data Collection
Primary Data

Which is collected by new research called primary data

*By Questionnaire

Secondary Data
Already existing data is called secondary data , we collect them by following
methods
INTERNET
EADUCATIONAL CENTERS
SHOPPING MALLS

36
Sample Questionnaire

__ SAMPLE QUESTIONNAIRE FOR ESTABLISHMENT OF

FOOD CATERING SERVICES IN HYDERABAD

BY MISS JAMEELA KHAN EMBA II

&

MR OWAIS MEMON EMBAII

37
 Survey

To obtain a better insight of the market, a questionnaire was

designed to answer the following questions

Q.NO 1: What is your name?

______________________________________________________________________

Q.NO 2: What is your age?

______________________________________________________________________

Q.NO 3: What is your address and contact number?

____________________________________________________________________

Q.NO 4: What is your idea about food catering services service?

____________________________________________________________________

Q.NO 5: Do you feel there is need of food catering service in Hyderabad?

_____________________________________________________________________

Q.NO 6: What do you think that services should be for 7 days a week and for lunch and dinner
only or breakfast also?

______________________________________________________________________

38
Q.NO 7: What do you think that services should be for Corporate, Companies, Banks and
Offices or for the house hold also?

______________________________________________________________________

Q.NO 8: What mode of payment you think will be suitable, on daily basis or bulk membership
for 25 days?

______________________________________________________________________

Q.NO 9: What service time you think is perfect for food services to reach you?

______________________________________________________________________

Q.NO 10: Do you ever have used food catering services preciously? And if so you were satisfied
with the services or not?

______________________________________________________________________

Q.NO 11: What type of food services you prefer?

______________________________________________________________________

Q.NO 12: What time of the day do you require food services?

______________________________________________________________________

Q.NO 13: How often you used food catering service?

39
_____________________________________________________________________

Q.NO 14: Are you satisfied with the current availability of food catering services in
Hyderabad?

______________________________________________________________________

Q.NO 15: Do you want that this service should be for Offices the Home also?

______________________________________________________________________

Q.NO 16: How much amount you are prepared to pay for the service?

______________________________________________________________________

Q.NO 17:Do you think that there should be kid menu also in the food catering service?

____________________________________________________________________

Q.NO 19: What promotion activity you think is essential that every one should know about
the services?

Q.NO 20: Do you think that there should be Home/Office delivery only or Take away service
also ?

______________________________________________________________________

40
 GRAPHICAL PRESENTATION

EDUCATION CENTERS

100

PREFERENCE %
50

0
1 2 3 4 5 6
NO. OF PEOPLE

SHOPPING MALLS

100

PREFERENCE % 50

0
1 2 3 4 5 6
NO. OF PEOPLE

41
 VIA EMAIL

100

PREFERENCE % 50

0
1 2 3 4 5 6
NO. OF PEOPLE

VIA SAMINARS

100

PREFERENCE % 50

0
1 2 3 4 5 6
NO. OF PEOPLE

42
 PIE PRESENTATION

EDUCATION CENTER

PREFER
NOT PREFER

SHOPPING MALLS

PREFER
NOT PREFER

43
 VIA EMAIL

PREFER
NOT PREFER

VIA SAMINARS

PREFER
NOT PREFER

44
 Problems &Limitations

Since the road to improvement is never ending , so this study also suffers
from certain limitations , some of them are as follows:

*Being a non the citizen of Hyderabad , it was little difficult interacting with
the local crowd as language is one of the major problem.

Over coming at that times the consumers were reluctant to reveal the certain
information which might affect the results of the survey that we conducted

*As a result some questions might have been left unanswered ..(further
suggestions).

*Also, the Sample size that we took was a large as 24 to 30 not more
because of the time limitation too some extent and also being an outsider –
people here in Hyderabad are a little hesitant to share their views.

An authentication letter was needed as at time the passengers asked for an

authority letter to carry out such a research.

*Scope of project is limited in the sense that only Lavish Dine has been
taken for consumer research

*The extent of the survey the argument & suggestions are given in the report
by Graphical representation may not true another location like Karachi .it is
specifically for Hyderabad.

*Questionnaire method involves some uncertainty of response . Co

operation on the part of informants , in some cases was difficult to presume

*For presenting about Lavish Dine only secondary source of data was
Referred No interviews with any personnel , weather the operational or
managerial levels were conducted

45
CONCLUSION:

The business plan for opening a Restaurant is not an easy task as this
requires proper management and hard work of both the owners and
employees. A Restaurant is not a get rich quick idea, it takes lots of hard
work and long hours to realize your dream. But, in the long run, careful
planning will make it all worth it.

46