1.

Executive Summary

FANFAIR is a new medium-sized restaurant located in a trendy neighborhood of Gulshan, Dhaka. FANFAIR's emphasis will be on organic and creative ethnic food. An emphasis on organic ingredients is based on FANFAIR's dedication to sustainable development. Additionally, the restaurant procures local foods when possible, reducing their dependence on fossil foods used for transportation. Services FANFAIR offers inhabitants of Dhaka a trendy, fun place to have great food in a social environment. Chef Shiraj Mia has a large collection of ethnic ingredients and recipes. FANFAIR forecasts that the majority of purchases will be from the chef's recommendations. Ethnic recipes will be used to provide the customers with a diverse, extraordinary menu. Chef Shiraj Mia will also be emphasizing healthy dishes, recognizing the trend within the restaurant industry for the demand for healthy cuisine. Customers FANFAIR believes that the market can be segmented into four distinct groups that it aims to target. The first group is the lonely rich which number 15000 people. The second group that will be targeted is young happy couples which are 7000 with 8% growth rate. The third group is rich hippies who naturally desire organic foods as well as ethnic cuisine. The last group which is particularly interested in the menu's healthy offerings is dieting women which number 7000 in the Gulshan area. Management FANFAIR has assembled a strong management team. Md. Arif will be the general manager. Arif has extensive management experience of organizations ranging from 6 to 45 people. Md. Sarzid Anwar will be responsible for all of the finance and accounting functions. Sarzid has seven years experience as an Accountant of Sheraton. Sarzids financial control skills will be invaluable in keeping FANFAIR on track and profitable. Lastly, FANFAIR has chef Shiraj Mia, who will be responsible for the back-end production of the venture. Chef Shiraj Mia has over 12 years of experience and is a published, visible fixture in the Gulshan community. Most important to FANFAIR is the financial success which will be achieved through strict financial controls. Additionally, success will be ensured by offering a high-quality service and extremely clean, non-greasy food with interesting twists. FANFAIR does plan to raise menu rates as the restaurant gets more and more crowded, and to make sure that they are charging a premium for the feeling of being in the "in crowd."

Highlights
Sales Forcast
700000 700000 600000 500000 400000 300000 200000 100000 0 Year 1 Year 2 Sales in BDT Year 3 141000 500000

1.1 Objectives 1. 2. 3. 4. 5. Sales of BDT 141000 the first year, more than half a million the second. Profitable in year two, better than 7.5% profits on sales by year three. Gross Margin of 45% or more. Net After-tax Profit above 20% of Sales. Customer satisfaction.

1.2 Mission FANFAIR is a great place to eat, combining an intriguing atmosphere with excellent, interesting food that is also very good for the people who eat there. We want fair profit from the customers, and a rewarding place to work for the employees.

2.0

Company Summary

FANFAIR is a single-unit, medium-sized restaurant. We focus on organic and creative food. The restaurant will be located in a prime neighborhood of Gulshan. Most important to us is our financial success, but we believe this will be achieved by offering high-quality service and extremely clean, non-greasy food with interesting twists. 2.1 Company Ownership The restaurant will start out as a simple partnership business, owned by its founders. 2.2 Sources of Funds The founders of the company are Md. Arif and his companion Sarzid. Sarzid focuses on the financial issues and Arif on the personnel issues. Arif and Sarzid earned their BBA degree from the Jahangirnagar University. We have found the location and secured the lease for BDT 2,00,000 per month. We will be able to set up shop in time to begin turning back a profit by the end of month eleven and be profitable in the second year. The place is already equipped as a restaurant so we plan to come up with a total of BDT 19,50,000 in capital, plus a BDT 10,00,000 Brac Bank -guaranteed loan, to start up the company.

Start-up
Requirements start-up Expenses Legal Stationery etc. Other Total Start-up Expenses Start-up Assets Needed Capital Structure Cash Balance on Starting Date Other Current Assets Total Current Assets Long-term Assetslone Bank Total Assets 34% Total Requirements Funding BDT 2,00,000 BDT 2,50,000 BDT 2,00,000 BDT 6,50,000 BDT 1,00,000 BDT 8,00,000 BDT 9,00,000 Investor 1 BDT 15,00,000 BDT 23,00,000 34% BDT 29,50,000 BDT 19,50,000 BDT 10,00,000

Investment
Investor 1 Investor 2
Investor 2 32%

Investor 1

Investor 2

Bank lone

FANFAIR start-up expenses cover a wide range of items as shown in the following chart and table. Below is the detailed reasoning behind these estimates. Kitchen Design :( confidential or proprietary information deleted)...will be doing the kitchen design. Architectural Plans :( confidential or proprietary information deleted)...has agreed to do our architectural plans. Manuals/Handbooks/Recipes: All are estimates for typing, printing of employee training information, laminating recipes for kitchen use, and binders for all manuals. Pre-opening Labor: This will cover training of employees and management as well as cleaning and organizing the restaurant prior to opening. VIP Lunch/Dinner: We will host both a VIP lunch and dinner. This will serve the dual purpose of training our staff and introducing ourselves to the community. The list of individuals invited will come from the Chamber of Commerce. We will pick a local charity to be the beneficiary of our event. A guest will receive an invitation for himself and one other to attend our event free-of-charge. All we will ask of our patrons is that they make a small contribution to the hosting charity. We will run the lunch on Monday, followed by the dinner on Tuesday, with our Grand-Opening on Wednesday. Building/Land/Equipment: There are two methods available for the growth of FANFAIR. We can build from ground up or we can do conversions from existing or closed

3.0

Services

The Menu The menu is going to be extremely simple but changing every day. We will keep a small group of constants on the menu and then feature a chef's recommendation that we plan to have 85% of meals ordering. This will help us to reduce waste and plan ingredients and purchasing. Organic Ingredients The organic ingredient element will allow us to price to the extremely wealthy Internet entrepreneurs who are looking to spend an exorbitant amount of money to have peace of mind that their money is still coming back to themselves. We will be extremely ecologically conscious as well, and spread this across our literature. Eating at FANFAIR will feel like having contributed to the Sierra Club and drinking fresh squeezed orange juice. Ethnic Ingredients and Recipes Our chef will have great latitude in designing and producing menu offerings from many different world cultures. We will endeavor to procure all the traditional, authentic ingredients necessary to hold true to these varied and interesting cultural recipes.

Interior Accoutrements People need to keep life interesting, and our artwork will reflect the world influences that are core to the attitude of the FANFAIR chef. Speed of service will be instant: no waiting for a steak, salad, beverage, or dessert. Everything will be readily available: hot, juicy, fresh, and cooked as requested and healthy. Our portions will be "just right." Since we are "all-you-caneat" the portion size meets the need, rather than a pre-determined amount meant to suit the "average" person. Variety is the name of our game. Guests will choose from over 100 different items prepared fresh daily. It is often difficult to meet the dining requests of each family member due to individual tastes. However, at FANFAIR, there will be something for everyone, every day of the week. We will provide more entertainment than our competition. We want our guests to feel a part of the FANFAIR" dining experience.

4.0 Marketing MIX issue

Now a day Marketing Mix is a vital analysis to ensure the feasibility of a newly launched Business. The Marketing Mix issues of the newly launched business FANFAIR are analyzed M a r k e t in g M ix below:

P ro d u c t

PRODUCT: PRICE:

The service of FANFAIR is organic and creative ethnic food. The restaurant procures local foods when possible, reducing their dependence on fossil foods used for transportation. FANFAIR will charge fair price with quality food and fixed price. Lower price point for a complete meal. If our consumer is a steak lover, his FANFAIR meal is almost half what he would pay at a theme restaurant. There will be no tipping at FANFAIR, since we are self-service. This will reduce the actual customer cost of our dining experience by 1015%.

P r ic e

P la c e

P r o m o t io n

PLACE:

This service is provided in first time at Gulshan, Dhaka. Then the service will be provided different places of Dhaka city and at Dhaka- Chittagong Highway where quality service providing will be our motto.

PROMOTION:

The long-range goal is to gain enough visibility to leverage the product line into other regions and generate interest to potential inventors. To do that, FANFAIR needs: Advertising at concentrating on different radio station such as FM Radios. Because these radio stations have created huge demand to the young people of Bangladesh. Advertisement on Private TV Channels. Launching Website. Advertisement on different occasional magazines. Advertisement by Neon Sign on roadside Direct customer relation by different kinds of cultural program Regular research of producing new flavor and taste Customer satisfaction by offerings discounts on products Customer satisfaction by offering gifts. Allow corporate discounts.

5.0

Market Analysis Summary

Because of the founders' connections within the very trendy area of Gulshan, we have an excellent feel for the area and its core group of customers. They will all share something alike, which is a feeling of being in the "in crowd" and having "gotten it" in life. Although the crew will be different and not connect with each other in each segment, each segment is complementary to the others. We do plan to raise menu rates as the restaurant gets more and more crowded, and to make sure we are charging a premium for the feeling of being in the "in crowd." 5.1 Market Segmentation The Lonely Rich Most of the lonely rich are tech workers these days, and most of those tech workers are Internet workers. Their life has become their website servers and code they write, and the people who help them to make the decisions in that world. They hang out with each other, but desperately want to get away from it and use the money they are racking up. Because this wealth has come fairly easily for them, it is particularly easy to separate them from their money again - they spend the most on drinks, appetizers and tips.

Young Happy Couples The restaurant will have an atmosphere that encourages people to bring dates and to have couples arrive. It won't be awkward for others, and FANFAIR does want to be a social place where people meet each other and develop a network. These young couples are generally very successful but balanced and won't be spending as much on drinks. The Rich Hippies The rich hippies in Gulshan are a massive group with tremendous influence over the city's government and private enterprise. They wear tie-die but drive BMWs and crave the feeling of being in a social circle that is changing the world - even if in different ways than in their glory days. We will cater to their ecological ideology and contribute to charities to help them part with more of their money. Dieting Women The organic food menu will always have a line of extremely delicious very low-fat meals. FANFAIR will have tables of women meeting like Family Get together, to discuss all types of matters while feeling good about the food they eat.
Customer Analysis pie

13% 18% 37%

15%

17%

Lonely Rich People Rich Hippies Others

young happy couples Dieting Women

5.2 Market Needs FANFAIR sees our targeted market group as having many dining needs. Taken from a recent Consumer Reports from Bangladesh Consumer Association, below are the needs we will focus on in Sagebrush Sam's. Our core group: Seeks strong value. Wants variety and flavor in its food. Looks for speed of service. Wants an entertaining dining experience. Insists upon a clean, friendly, and attractive dining environment.

6.0

Conclusion

FANFAIRs motto is to provide delicious, organic dishes, which will attract the consumers everyday. We believe consumer has right to know the nutrition value of his or her taken food. We let know the consumer real value of food. Our ultimate mission is to increase profit day by day by acquiring the loyalty of our consumers. We believe FANFAIR will be the Better than the Best to consumer.