BBUSINESS PLAN FOR
SUBMITTED BY
AARTHI SREE
MATHEW
EMMANUVEL
VENKATESH
ANDREW
STEPHEN
VANAKAM UNAVAKAM
VANAKAM
UNAVAGAM
-UNAVE MARUNTHU
Bringing back the traditional
food and helping people stay
healthy and feel young.
To provide only the traditional
food with the ease of village
smell i.e., concentrating on the
old tradition of “food as
medicine”
To provide quality food all over
India and start a catering school
and teach them only traditional
village food which is being
forgotten by people with time.
For
diabetics DST
Diet, Sugar free, Taste
For regular customers 3 T’S
Traditional, Taste, Trend
 Nowadays
people are more conscious
and aware about their food practices.
 Specially mothers are more concern on
giving their child healthy food and
hence we provide food to their taste
and preference.
 Diabetics patients are struggling to
reduce their sugar levels by strict
diets.
STRENGTH:
WEAKNESS:
•UNIQUENESS.
•ATTRACTIVE TRADITIONAL FOOD
PREPARATION.
•ECO-FRIENDLY.
•LOCATION.
•INFRASTRUCTURE.
•DIFFICULT TO ATTRACT MODERN
PEOPLE.
•LACK OF EXPERIENCE.
•CHANGING MIND’S OF PEOPLE.
OPPORTUNITIES:
THREATS:
•NO DIRECT COMPETITORS.
•PEOPLE’S PREFERENCE
TOWARDS HEALTH.
•LACK OF AWARENESS ON OUR
FOOD PREPARATION METHOD.
•CUSTOMER AS COMPETITOR.
 SOUP
 IDLY
Thuthuvalai
Thulasi
Puthina
Valarai
Pirandai
Murungai illai
Mix vegetable
Mushroom
Manathakali
Oats
Carrot
Vegetable
Indian idly
Mushroom
Sambar idly
Hibiscus
Rose
Kunguma poo
•DOSAI
•DRINKS
Oats
Rava
Mavu
Kothumai
kepa
Ulunthan kanchi
Paruthi paal
Kapakali
kampankool
ADAI
Murungai
Venthaiya keerai
Mix keerai
Kalyana murungai
Agathi keerai
Carrot
Onion

PANIYARAM
Rava
Mushroom
Rice flour
Cauliflower

RICE
Only RED RICE

Separate package will be
provided to each kind of
deficiencies like nutrition,
diabetics, ulcer, brain etc.,
 Strong
traditional food cooking team.
 Scheduling with various types of traditional
food with minimum cost.
 Working Hours : 6 a.m. to 10 p.m.
 Provide quality, healthy and tasty food to
the customers.
 Will provide good hospitality to the
customers.
 Feedback will be got from the customers and
changes will be made immediately.
 Free door delivery will be made within 45
min.
A.
B.
Experience in the field of traditional
food cooking.
Best Knowledge on customer satisfaction
and relation with them.
A.
B.
Selecting through references.
Behavioral and patience towards
customers
 RENUMERATION
Attractive packages for the chef and
employees.
Pay hike of 10% at the end of each year.
 ORGANIZATIONAL
CHART
7’PS OF VANAKAM UNAVAKAM
Product: There are mainly 3 packages




Healthy & sugar free traditional food (for diabetics.)
Tasty traditional food.
Cholesterol free food.
Price: Reasonable prices for each food items.
Promotion:







Point cards will be given to the customers.
Sending greeting on special occasions.
Conducting food competitions in schools & colleges.
Conducting tv shows.
Issuing pamphlets.
Free home delivery.
Online ordering (www.vanakamunavagam .com).
 PLACE:

Restaurant is located within three kilometer radius from
the center of the city.
It is surrounded by colleges, companies & hospitals.
Easily reachable for the target group.

PHYSICAL EVIDENCE:




The atmosphere inside the restaurants will give ambience
of villages.
Uniform will be given to the employees.
 PEOPLE:
The politeness maintained by the employees towards
different kind of customers.
 PROCESS:
The process adopted here is to
provide people healthy foods by cooking
traditionally with herbs and nourishing
vegetables and fruits.
 SEGMENTING
Geographic:
 In and around Trichy.
 Creating Branch offices after
achieving 100 % capacity.
Demographic:
 For all age groups
 TARGETING
PEOPLE
Children
Youth (college
students)
Diabetics
patients
 POSITIONING

Concentrating people who are more health
conscious and giving them a healthy life.
Land and building:Advance
Rent (25×1200 sq)
fixed assets:
Kitchen items
furniture & Interiors:Tables
Interiors
others
water purifier
generator
Miscellaneous assets:
vechicles
180000
30000
150000
6×12000
72000
75000
20000
22000
50000
15000x2
30000
UTILITIES
Electricity , water
12000x12
144000
150000x12
1800000
RAW MATERIALS
Grocery
Vegetables
Fruits
Packing materials
MANPOWER
REQUIREMENTS/FAC
TORY PER MONTH
1440000
Chef
1x15000
15000x12
180000
helpers
4x5000
20000x12
240000
Service boys
3000x4
12000x12
144000
Delivery boys
3000x2
6000x12
72000
OTHER WORKERS
Preliminary
expenses
Establishment and
adm legal
50000
Selling expenses
10000x12
120000
Adm expenses
5000x12
60000
Total cost project
4900000
WORKING CAPITAL
Current assets
Raw materials
3240000
Raw material(wip)
3240000
Cash in hand
100000
Cash in bank
100000
Work in capital
required for one
year
Per day
18300
Per month
549041
6680000
Sources of application funds
Banks(60% of capital long term loan)
individual capital
2940000
327000x6
1960000
4900000
Per year Interest on loan
310000
Per month
25860
Sales
25chairx8times per day x avg of one
chair 70
X per month x 30
Sales (yearly)
420000 x 12
5040000
Break even
point
particulars
Sales Realization
420000 x 12
5040000
(-) variable cost
Raw material
&packing
Contribution per
unit
utilities
3384000
Contribution
1656000
1656000/72000
23
Fixed costs
Factory wages
and salaries
Preliminary
expenses
806000
Selling expenses
Breck even point
34 (per chair)
Particulars
Level of
Activity
50%
75%
100%
2520000
3780000
5040000
Raw materials
Utilities
1692000
2538000
3384000
Factory wages & salaries
210000
315000
420000
Other workers
108000
162000
216000
Sales
(-)cost of product
Cost of sales:
50%
75%
100%
Selling expenses
60000
90000
120000
Admin expenses
60000
60000
60000
PBIT
390000
615000
840000
(-) Inter on long term
loan
294000
294000
294000
PBT
96000
321000
546000
(-) Tax (30%)
28800
96300
163800
PBT
67200
224700
382200
-
150000
200000
67200
74700
182200
(-) Term loan repayment
 Helping
differently abled persons.
 Education for students who are affected
by HIV
 Conducting blood donation camps.
 Reduction of DIABETICS
 Extending
our operations all over Tamilnadu
as we reach the 100 % capacity
 Opening a catering school teaching
traditional food alone.
Still there is no market determiners in this
field. As the network strengthens itself the
revenue automatically increases. The target
group remains same.