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A Business Plan of Restaurant Presented at: IQRA University Presented by: Ishawar Kumar.

Team Members of Des Pardes Executive Manager Marketing Manager Operation Manager Finance manager Human Resource Manager.

MENU Executive Summary Main purpose of this restaurant is to provide peaceful atmosphere as well as hygienic food. Menu • Appetizers • Salads • Desi Menu • International Cuisines • Fast Food • Additional Side Lines • Sweet Tooth • Chillers and Beverages • Breakfast Location Sindhi Muslim.

Core Values • Customer Service • Teamwork • Hygienic & Quality Food • Ambiance.

• Monday to Friday: 12:00 - 01:00 am • Sat-Sun: 12:00 – 02:00 am • For Breakfast: • Monday to Friday: 07:00 – 10:00 Des pardes timings will be;.

Swot Analysis Strengths: • Hygienic food • Location • Taste of food Weaknesses: • No food chain • Limited budget • No parking area SWOT Analysis • Hygienic Food • Location • Taste of food Strengths Weaknesses No food chain Limited Budget No parking area.

Swot Analysis Strengths: • Hygienic food • Location • Taste of food Weaknesses: • No food chain • Limited budget • No parking area SWOT Analysis Conscious of healthy food Income level Events Opportunities Threats Competitor Culture.

Target Market • Families • Office Workers • Students/Youngsters.

Promotion Strategies • Offer Free Meal • Make Website • Special Pricing • Social Media.

• Discount Offers • Social media Competition • Small Events • Discount Offers • Social media Competition • Small Events Value Addition.

New Ideas • Ozonated Chicken • Organic Spices • Renowned Chefs • Dress Code of Waiters and Waitress New Ideas • Ozonated Chicken • Organic Spices • Renowned Chefs • Dress Code of Waiters and Waitress.

• Hyderabadi Food • Delhi meals • Sindhi/Punjabi Style Customization • Hyderabadi Food • Delhi meals • Sindhi/Punjabi Style.

• Hyderabadi Food • Delhi meals • Sindhi/Punjabi Style Interior.

• Hyderabadi Food • Delhi meals • Sindhi/Punjabi Style Interior.

Tag line • Sales Forecast: In forecasting we assume that the average expense of regular dishes is about Rs 600 & around 50 person avail on daily basis on the other hand average expense of student is about Rs. 500 and around 54 student daily visit restaurant to avail it. • Start-Up Costs: The major part of our investment in are consumed as fixed cost which we are cover into the five years. As a result we deducted Rs 250,000/- two hundred and fifty thousand only) on each month from the revenue as fixed cost expense. Financial Analysis.

Tag line Financial Analysis (cont…) Title of Expense No. Unit Cost Total Cost Restaurant furniture & fixtures 10,00,000 10,00,000 Restaurant Equipment - 20,00,000 20,00,000 Restaurant Kitchen Accessories 10,00,000 10,00,000 Advance rent (3 month) - 300,000 900,000 Interior Expense - 200,000 200,000 Staff salaries - 500,000 500,000 utilities - 200,000 200,000 insurance 200,000 200,000 Security charges 100,000 100,000 Marketing - 100,000 100,000 Total 62,00,000 Monthly Expense Monthly Expense No. Unit Cost Total Cost Staff salary 500,000 500,000 Security company 100,000 100,000 Utility Expenses 200,000 200,000 Rent 300,000 300,000 Operational Expenses (Ingredients& other ) 150,000 150,000 Total 12,50,000.

Tag line Financial Analysis Break-Even Analysis Office Staff Total Cost Revenue 20,00,000 Operational cost (Monthly) 12,50,000 Fixed cost 250,000 Profit / Loss 500,000.

Tag line Des Pardes Fusion of Taste Tag Line.

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