Depar

tment
:El
ect
ri
calEngi
neer
ing
Submi
tt
edBy
:Zabeehul
lah
Rol
l#17-
EE-
39
Sessi
on:
2017-
21
Semest
er=5t
h
Cour
set
it
le:Ent
repr
eneur
shi
p
Cour
secode:MS-
355
Cour
seI
nst
ruct
or:Mi
ss.
AimanKhan
Topi
c:Rest
aur
antBusi
nesspl
anmodel

Tabl
eofcont
ent
s
)Execut
1 iveSummar
y
2)Busi
nessobj
ect
ive
3)Mi
ssi
onst
atement
4)Gui
dingpr
inci
ple
5)
keyt
osuccess
6)Locat
ion
7)Companydescr
ipt
ion
8)
Onwer
shi
p
9)Locat
ionandf
aci
li
ti
es
10)Suppl
ier
11)Managementcont
rol
12)Fut
ureser
vice

EXECUTI
VESUMMARY
Iwantt oopent heTradit
ionalHome-Sty
leRest aur
ant(“THR”)wil
lbeamoder atel
ypri
ced86
seatrestaur
antof fer
ingfamil
ystyl
efoodandser v
ice.Broast
edchicken,potr
oast,st
eaksand
porkchopsal ongwi t
hclassichamburgers,wrapsandgener oussaladsareal
lonthemenu.We
wil
lofferspecialt
yselect
ionsincl
udi
ngal ight
eropt i
onsandsmal l
erporti
onsforachil
dren’
s
menu

•
BUSI
NESSOBJECTI
VES
Thepr
imar
yobj
ect
ivesoft
hebusi
nesspl
anf
orRest
aur
antar
ebel
ow:

Topr
ovi
dehomest
ylef
oodatkal
am swat
.

Topr
ovi
dequal
i
tymeal
satr
easonabl
epr
iceswi
thexempl
aryser
vice

Toachi
evePr
imeCostRat
iosl
owert
han65%

Mi
• ssi
onSt
atement
OurMissi
oni stoprovi
deauni queandr el
axi
ngdiningexperi
ence–simil
art odi
ningathome.
Wewi l
lst
riv
et oachiev
et hi
sgoal by:1)bypr
ovidi
ngmenui t
emsincor
por at
ingqual
it
y
i
ngredi
entsatreasonablepri
ces,and2)wewi llbemindfulofthewel
lbeingofourcustomer
s
andstaf
f–treati
ngeachandev er
y onewit
hdignit
yandrespect–justl
ikewewoul datourown
home

•
Gui
dingPr
inci
ples
Bei
ngMi
ndf
ulofourCust
omer
sandourSt
aff
Coi
nci
dingwi
thourf
amil
yval
ues,wewi
llt
reatbothourcust
omer
sandst
affi
namanneri
n
whi
chweoursel
veswoul
dwanttobetr
eated(orbet
ter
!).

*
Grat
it
ude
“
Anatti
tudeofgrat
it
ude”showntoourcust
omers,empl
oyeesandvendors–becausewi
thout
t
hei
rinput,
ser
vice,
laborandti
me,ourbusi
nesswoul
dnotbeherewithoutt
hem!

*
OurSer
vice
Prov
idet
hewarm andfr
iendl
yserv
iceexpect
edfr
om af
amil
y-st
yler
est
aurantcr
eat
ingan
i
nformal
,comf
ort
ableenvi
ronmentwhichwil
lmaket
hecust
omerssati
sfi
edandwanttoret
urn
agai
nandagai
n.

•
Key
stoSuccess
•Repeatbusi
ness.Ever
ycustomerwhocomesi
nonceshoul
dwantt
oret
urn,
andr
ecommend
us.Word–of–mout hmarket
ingi
sapowerf
ulal
l
y.

•
Hiret
opnotchchefsandoff
ertr
aini
ngt
okeept
hechefont
opofhi
s/hergame,
andpayt
op
wagestoensur
etheystaywi
thus.

•
LOCATI
ON.Conveni
encei
sessent
ial
tous;
weneedt
obecl
oset
obyr
oadbecausewear
e
t
ryi
ngt
ogetpeopl
etoanydi
ff
icul
ty.

•Av ari
etyofmenuof f
eri
ngswi
tha“
downhome”theme,
reasonabl
ypr
icedt
oest
abl
i
sh
credibi
li
ty,butnotsohi
ghastol
imi
tcust
omer
s.

•
CompanyDescr
ipt
ion
TheTr adi
tional Home-
StyleRestaurantbelocatedupperswat
.Therestaurantwi
ll
ser
vea
vari
etyofcl assichome-
stylefavori
tesfrom potroastandmashedpotatoestopat
tymel
ts,
dif
ferentveget abl
esandicecream.

Ther
est
aur
antwi
l
lbeopen7day
saweekwi
thhour
sasf
oll
ows:
Monday11:
00am –9:
00pm

Tuesday11:
00am –9:
00pm

Wednesday11:
00am –9:
00pm

Thur
sday11:
00am –9:
00pm

Fr
iday11:
00am –10:
00pm

Sat
urday11:
00am –10:
00pm

Sunday12:
00pm –5:
00pm

•
Owner
shi
p
Therestaurantwi
ll
beownedbyzabeehul
lah.Zabeehul
lahwanttoopenthi
sbusi
nessf
rom
manyy ears.Whenigotdegr
eet
henlwil
lstar
tworkedforthi
srest
aur
antatswatandwi
th
exper
iencepeople.

•Locat
ionandFaci
li
ti
es
The3,
400squarefootr
est
aur
antwi
l
lbel
ocat
edi
nupperswatbyr
oad.Ther
est
aur
anti
slocat
ed
i
namajorvi
sitarea.

•
Suppl
ier
s
Becausewitht
heexperiencepeopl
ecombinedwit
htheirexi
sti
ngcater
ingbusi
ness,
wewantt
o
est
abli
shedrel
ati
onshi
pswi t
hquali
fi
edsuppl
ier
s.Thesesuppli
erscanprov
ider
easonabl
y
pri
cedproduct
s,del
i
veredaccordi
ngtot
heschedule.

•ManagementCont
rol
s
TheWri
ghtswil
lpract
icesoundmanagementpr ocedur
esinor
dertocont
rol
costs,
insur
equal
i
ty
ofpr
oductandprovi
defri
endlycust
omerser
vice.Thefoll
owi
ngsystemswil
lbeusedby
management
:

*
OrderGui
de:Ther
est
aur
antwi
l
luseani
tem speci
fi
cor
dergui
det
otr
ackor
derhi
stor
yand
mai
ntai
ndesi
gnat
edl
evel
sofpr
oducti
ninv
ent
ory
.

*
Weekl
yInv
ent
ory
:Managementwi
l
lconductaweekl
yinv
ent
oryt
odet
ermi
nev
aluat
ionf
or
usei
nthepr
epar
ati
onofweekl
ypr
ofi
tandl
ossr
epor
ts.

*Dai
l
yInventor
yTracki
ng:Dai
l
yinvent
orywil
lbetakenonspeci
fi
cit
ems.Mov ementwi
l
l be
comparedtosalesdat
atoensur
edesignat
edproductshav
ebeenproper
lyaccount
edfor.

*Admi
nist
rat
iveSy
stems
Wit
halimit
edst
aff
,itiscruci
althatt
heWri
ghtsremai
ncur
rentwi
thdail
ycashoutl
ay.The
pur
chaseofaPOSsy stem wi
lli
mmenselyhel
pthem wi
tht
hesedai
lyadmini
str
ati
verepor
ts:

*
Dai
lyCashCont
rol
.Sal
esandr
ecei
ptsr
ecor
dedbyt
hePOSsy
stem wi
l
lbecompar
edt
o
actual
cashandcredi
tcar
ddeposi
tsonadail
ybasi
s.Monthl
ytotal
swill
becompar edtoact
ual
P&Lstatement
sforaccur
acy
.Cash,debi
tcar
dandcredi
tcardrecei
ptswil
lbedeposit
edina
deposit
.

PrimeCostRepor t
.Zabeehull
ahwillprepar
eaweekl
yrepor
tthatshowsthegr ossprofi
tmargi
n
aftercostofgoodssoldandlaborcosthasbeendeduct
edfrom t
hesalesrevenue.Theprime
costf orthi
sty
peofrestaur
antisexpectedtor
angefr
om 60%to65%.Pr opercontroloft
he
primecosti st
hesingl
emostef f
ecti
v emeasur
eofmanagement ’
sabil
i
tytooper at
ethe
restaurant.

Fut
• ureSer
vices.
THRhasfutureplanstoprovidecat
eri
ngser
vicesforfamil
yr euni
ons,
weddi
ngsandot
her
event
sdesi
ringa“ home-st
yle”menu.Thi
scouldpotenti
all
ybecomeal ar
gepor
ti
on.Mytar
gett
o
gi
v et
heopportuni
tyofjobtopeopleandser
viceforhumidity
.