welcome

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FOOD

MEDICI
NE

CLOTHING
WATER
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NOT TASTY
DONT EAT
COSTLY
DONT EAT
NOT AVAILABLE

TASTY, JUSTIFIED PRICE,

AVAILABLE
EAT

DONT EAT

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The plan
Serving fast food to the people of Khulna city
Theme of food-path is to be mobile
Food carts will roam around the areas where schools,
colleges and universities are concentrated
Food carts will also roam around the residential areas.
Roaming will be scheduled.
Establish an identifiable taste
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The plan
H
T
W

O
S
S
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E
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h
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ot fied
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Fa ople
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SWOT analysis
Strength

Easy availability
Exclusive taste
Justified price
Hygiene
Well trained personnel

Threat
New entrants of the
same product
Economic imbalance
and price hike
Campaign against fast food

Weakness
Regular consumption of Foodpaths product may not be
affordable to lower income
group
Lack of market experience

Opportunity
Large numbers of potential
customers are yet to reveal
Demand is higher for good
quality fast food
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Marketing plan
IC
PR
G
IN
P

DISTRIUTION

N
A
L

L
A
Discount
coupons for
N
O
students.
I
OT
M
On campus and on street eating
O
R
Pcompetition
for the very first time to

persuade people to eat from Food-path.

Advertisement on local newspapers and TV channels
The food cart itself will serve as an advertisement.

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Operational plan
LOCATION
Outlet will be at opposite to New market
Comprising approximately 5000sq feet
Possession will be leased
Cook- 5 person, 3 for the outlet and 1 each for the food cart
Cook assistant-5 person for outlet
Waiter-5 person for outlet
Manager/cashier- 1 person for the outlet Guard-2 person for the outlet
Driver/order receiver-1 each for the food cart
Manager/cashier- 1 each for food cart

PERSONNEL PLAN
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Operational plan
OPERATING EQUIPMENT

20 sets of table-chair
1 cash register
1 cash counter (20 feet long)
Adequate lighting according to decoration
Cooking counter and chefs lounge (50 feet long)
1 oven (80 square feet floor space)
1 refrigerator (80 square feet space)
6 blenders/ grinder
4 air conditioners (split)
4 exhaust fans in the kitchen
1 storage (250 Square feet)
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OPERATING EQUIPMENT

Operational plan
2 Food carts with
all necessary establishment
for cooking and serving

Paper plates and glasses and plastic trays

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Financial analysis
Initial Investment
Leasing

tk.800000

Equipment

tk.80000

Furniture &
Decoration
Vehicles

tk.120000
tk.2000000

Total

tk.3000000

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Financial analysis
Pro Forma Income statement
FY 2009
FY 2010
FY 2011
Sales
tk.5400000 6210000
6560000
Less: Cost of Goods Sold
tk.2862000 2825000
2950000
Gross Margin
tk.2538000 3385000
3610000
Gross Margin %
53%
54.51%
55.03%
Less: Expenses
Payroll
tk.1104000
1104000 1112000
Marketing/Promotion
tk.20000
8000
5000
Depreciation
tk.200000
200000 200000
Maintenance
tk.180000
180000 192000
Utilities
tk.360000
380000 388000
Total Operating Expenses
tk.1864000
1872000 1897000
Profit before Taxes
tk.674000
1513000 1713000
Less: Tax
tk.202200
453900 513900
Net Profit after Tax
tk.471800
1059100 1199100
Net Profit/Sales
8%
17%
18.28%
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Financial analysis
Break-even Analysis:
FY 2009

FY 2010

Sales
5400000 6210000
Net Cash
Flow
-2328200 1259100
Break-Even Sales Volume

FY 2011

Total

6560000 18170000
1399100

330000
17840000

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Financial analysis
Cash flow statement

Net Cash flow

Net Cash flow after
3 Years

FY 2009

FY 2010

FY 2011

-2328200

1259100

1399100

330000

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Financial analysis
Projected Balance Sheet
Assets
Current Assets
Cash
Inventory

Liabilities & Capital

147180
0
245200
171700
0

Total Current Asset

Fixed Asset
Property, Equipment 100000
& Furniture
0
200000
Vehicles
0
300000
Total Fixed Assets
0
471700

Liabilities
Accumulated
Depreciation
Accounts Payable
Total Liabilities
Paid-in Capital
Earnings
Total Capital
Total Liabilities &
Capital

200000
245200
445200
3800000
471800
4271800
4717000

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Query
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