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.