ACKNOWLEDGEMENT ACKNOWLEDGEMENT ACKNOWLEDGEMENT ACKNOWLEDGEMENT

All praises to Almighty Allah who is THE CREATOR o whole o the !"i#erse a"$
a$mires to o!r Holy %rophet M!hamma$ &'allallah O Aleihe Wasallam( who ta!ght !s
e#erythi"g o this lie a"$ the lie there ater)

Now it is o!r respo"si*ility to +o"#ey the WORD,NG O- '.CCE'' to whole o the
.mmah) As it was i"$i+ate$ i" the last A$$ress o o!r Holy %rophet &%ea+e /e .po"
Him() A"$ the gra#es o -ELLOW /E,NG' are the proo o the +ompletio" o this
respo"si*ility)

We are greatly i"$e*te$ to o!r reso!r+e perso" Mr) Mr) Mr) Mr)Asi +ha""a Asi +ha""a Asi +ha""a Asi +ha""a whose help a"$
g!i$a"+e e"a*le$ !s to m!ster o!r +o!rage a"$ i"$i"gs i" a prese"ta*le ma""er) His
+omprehe"si#e tea+hi"g style also e"a*le$ !s to !"$ersta"$ the s!*0e+t o
e"trepre"e!rship)

Tha"1yo!








&2(










Confidentiality statement:
The undersigned reader acknowledges that the information provided by Caf coffee Inn
in this business plan is confidential; therefore, reader agrees not to disclose it without the
express written permission of its owners.It is acknowledged by reader that
information to be furnished in this business plan is in all respects confidential in nature,
other than information which is in the public domain through other means and that any
disclosure or use of same by reader, may cause serious harm or damage to business.Upon
request, this document is to be immediately returned to the owners and co-owners of
the shop.

Signature ___________________









&3(






EXECUTIVE SUMMARY
Caf Coffee Inn is the new venture we are planning to open in a center of the khairpur
city. The Caf will offer a variety of choices to the customers..Coffee and Tea will be
offered. The choice of coffee will range from the Hot to cold with all flavors. For those
who want to drink something else Juices, and non alcohol beverages also will be
available. The other menu will Feature, pastries, sandwiches and Cookies.
The interior design of the building will focus on projecting a relaxed atmosphere. We will
offer music and books that its patrons can read to enjoy their visit. Caf will be divided
into different areas. An advantage to having different areas is that customers can partake
in different activities without bothering anyone (i.e., office discussions will not interfere
with the music, or the music will not interfere with those reading books).
Our coffee shop is determined to become a daily necessity for local coffee addicts, a
place to dream of as you try to escape the daily stresses of life and just a comfortable
place to meet your friends or to read a book, all in one. we hope to offer its customers the
best prepared coffee in the area.








&4( &4( &4( &4(




VISION AND MISSION
Coffee shop will make its best effort to create a unique place where customers can
socialize with each other in a comfortable and relaxing environment. .
We will be in the business of helping our customers to relieve their daily stresses by
providing piece of mind through great ambience, convenient location, friendly customer
service, and products of consistently high quality and will invest its profits to increase
the employee satisfaction while providing stable return to its shareholders.
GOALS AND OBJECTIVES
1. Our objectives for the first year of operations are:
2. Become selected as the "Best New Coffee Bar in the area".
3. Turn in profits from the first month of operations.
4. Make agreement with coffee distributors, and bakery vendors.
Create a cozy, artist friendly environment (i.e. choice of colors, choice of music, decor).



(4)




COMPANYS OWNERSHIP
The Ca5 +oee shop is a part"ership o 6 perso"s who are e7!ally shari"g the proits
a"$ loss i" the *!si"ess)
CORE VALUES
Integrity

Innovation

Teamwork

Best customer service

No use of chemicals in our products

Social responsibility











(5)






Industry Analysis
Future outlooks and Trends:
In future we are focusing on opening our outlets at
Sukkur
Larkana
Nawabshah
Pir jo goth
The reason for opening our outlets at these after break-even is that in our market analysis
we find a huge potential customer there)
Competitors:
Although there is no any other coffee shop available in our town so we dont have any
competitors. However, our biggest competitors can be the restaurants providing Tea and
coffee.



(6)






Market segmentation:
Caf Coffee Inn, customers can be divided into two Groups. The first group is familiar
with the caf and desires progressive and inviting atmosphere where they can get out of
their offices and hectic studies for sometimes and enjoy a great cup of coffee. The other
group is not familiar with the caf coffee inn, because there is no any other area for the
coffee so they might get sometimes to know about the caf coffee inn. Our target market
falls anywhere from age 18 to 50.This extremely wide range of ages is due to the fact that
both coffee and the environment appeal to a variety of people.
Lo+atio" Lo+atio" Lo+atio" Lo+atio"
Ater +are!l mar1et s!r#ey we are +!rre"tly esta*lishi"g o!r *!si"ess i" Khairp!r +ity
as it8s a h!ge +ommer+ial area a"$ +reates a lot o pote"tial *!yers)

(7)


Key success Features
The keys to success will be:
Store design that will be both visually attractive to customers, and
designed for fast and efficient operations.
The friendliest servers - cheerful, skilled, professional, articulate
Employee training to insure the best coffee preparation techniques.
Marketing strategies aimed to build a solid base of loyal customers, as
well as maximizing the sales of high margin products.
The finest reputation - word-of-mouth advertising, promotion of our
community mission of charitable giving.
ECONOM,C -ACTOR' ECONOM,C -ACTOR' ECONOM,C -ACTOR' ECONOM,C -ACTOR'

E+o"omi+ a+tors ae+t the p!r+hasi"g power o pote"tial +!stomers a"$ the irm9s +ost
o +apital) The ollowi"g are e:amples o a+tors i" the ma+ro e+o"omy

G)D)% growth G)D)% growth G)D)% growth G)D)% growth

E:+ess o *la+1 mo"ey i" the +o!"try
'OC,AL -ACTOR' 'OC,AL -ACTOR' 'OC,AL -ACTOR' 'OC,AL -ACTOR'

'o+ial a+tors i"+l!$e the $emographi+ a"$ +!lt!ral aspe+ts o the e:ter"al ma+ro
e"#iro"me"t) These a+tors ae+t +!stomer "ee$s a"$ the si;e o pote"tial mar1ets)
'o+ial C!lt!ral a"$ $emographi+al #aria*les ha#e a" o#erall positi#e impa+t)

&<(




TECHNOLOG,CAL -ACTOR' TECHNOLOG,CAL -ACTOR' TECHNOLOG,CAL -ACTOR' TECHNOLOG,CAL -ACTOR'

Te+h"ologi+al a+tors +a" lower *arriers to e"try= re$!+e mi"im!m ei+ie"t pro$!+tio"
le#els= a"$ i"l!e"+e o!tso!r+i"g $e+isio"s) Te+h"ologi+al #aria*les ha#e a" o#erall
positi#e ee+t o" the *!si"ess) As rate o i""o#atio"s a"$ pro$!+tio" te+h"ology is
always i" the a#or o *!si"ess)
Te+h"ology is o parti+!lar importa"+e *e+a!se it has *ee" a"$ +o"ti"!es to *e the
mai" so!r+e o i"+reases i" pro$!+ti#ity)









&>(




Description of Venture:
Products and service :
We will offer high quality hot and cold coffee, tea, sandwiches at a very reasonable
price.We will also sell homemade cookies and brownie, also reasonably priced.




(10)




Key Features of the Products and Services
ll drinks will be made with filtered water and the highest quality ingredients we can
get. We will also offer designer flavored cream.


Production of Products and Services
We will use only filtered water and will brew our coffee in commercial coffeepots that
will be thoroughly cleaned between uses. We will bake cookies and brownies in our own
on!site oven from proven recipes, daily.
(11)







Equipment and personnel:
Espresso Equipment
Coffee equipment
Espresso grinders
Bulk coffee grinders
Coffee maker
Pastry case (refrigerator and non)
Sandwich maker
Under counter refrigerator
Ice maker
Freeze
Oven
Hand sinks
Furniture
Prep tables
Telephone
Internet
Computer
Credit card machine (future)
POS software ( point of sale)
Books
Etc.


Background of entrepreneurs:
Our owners are fresh emerging MBA having enough knowledge and experience in business
field. We are confident that we will serve our best to the people of the town. However, it will
take sometime to adjust as this business is new and risky in the town.
(12)



Production Plan:

Process manufacturing:

Areas of innovative and coffee manufacturing activity:
products (all types of coffee)
services (take away, table service or delivery)
processes (coffee is brewed and served)


Fair trade coffee
compost coffee grounds. Worm farms love them
No paper napkins. - if we really need use - recycled paper or cloth ones
Recycled paper bags /cups .
Solar water heater,
All natural cleaning materials like baking soda & vinegar/lime/lemons
No use of bleach anywhere.
Turn off electricity at source when not in use.
Identifying energy needs - Kitchen, lighting, back up generator , kitchen appliances like
blenders etc.
A look at Waste:End of the day, go through the waste bins and see what all things are being
thrown out at our coffee shop. First we will focus on elimination. Then reduction and finally
reuse. But if not then we will focus on to have empty dustbins to win abattle.
A look at consumption: What is happening to the waste water? We will try to capture it and
use it for something else. Or adding pollutants through waste water.
Give coffee flasks/ mugs with caps free for take-aways. We will Offer a discount whenever
they bring them back and we Ensure that the take-aways have a long life so that they can be
used as containers in homes and kitchens.

(13)








Raw materials:
Coffee beans, water, syrups, sugars, and most of the other food ingredients qualify. The same
goes for ingredients used to create their sandwiches, salads, soups, and pastries.

Suppliers:
The suppliers have all been in business for a number of years and have dependable
reputations.
The Good food group.
Nestle
Dawn
Vita Pakistan.


(14)






Operation Plan:
o Provide initial training for all employees
o Hold monthly employee meetings
o Have an open door policy for employee suggestions and concerns
o Implement the use of the Business Plan systems
o Purchase and use the Food Fax software package
o Have clearly defined job descriptions and duties
o Have an employee policy handbook
o Do employee reviews every six months
o Customer suggestion box

COMPETITIVE EDGE
Location: Location is critical to success. Our shop is on Main Street or just off Main Street,
there by taking advantage of walk-by and drive by traffic. But we also need adequate parking
to make shopping at our store convenient for drivers.
Convenience: Customers are willing to pay a little bit more for good food and the
convenience of being able to get what they want without having to travel a lot. Our customers
will purchase our food because it is reliable and delicious.
High quality: Focusing on high quality food, we will draw customers from the competition,
as well as create a local market that has not existed before. If the prices are reasonable and
the food is good, we will have growth through repeat business.
Wi-Fi environment: The customers coming to cafe will be provided the facility of internet
(Wi-Fi). Through this facility we mainly are targeting the professionals finding a place,
where they can comfortably work and eat in their break hours or during meetings, the
shoppers and the travelling people from different location to Khairpur.

(1")




COMPETITIVE STRATEGIES:
There are three major ways in which we will create an advantage over our competitors:
1. Product identity, quality, and novelty
2. High employee motivation and good sales attitude
3. Innovative and aggressive service options
We will be using the differentiation strategy to compete our strong competitors. By
positioning our services in unique and differential fashion we will build customer loyalty.

Marketing Plan:
Price:
We will offer three sizes of drinks, small, medium and large.Our cookies, pastries,
sandwiches and brownies etc will also available at different prices.

Promotion:
We intend to advertise in the local newspapers and offer a discount to our best customers.
We will also send out ads via direct Hordings, banners, TV and FM Radio.
(16)





Distribution and control:
o The food will be cooked on site, except for some baked goods.
o When a customer enters the caf he will be greeted and welcomed by the host who
will seat them and provide them menu.
o The server will inquire what they would like to have and will take the food order.
o The customer will always be asked if they want dessert in the end or any other thing.
o The cook and their assistants are responsible for cooking and preparing all dishes not
by the server.
o Cleanliness is required at all level.
o The server will keep all of their work areas clean at all time.


Organizational Plan:
Management Team
2 managers will be hired to oversee the daily operations at coffee shop one for morning
shift and other for night shift. That person's responsibilities will include managing the
staff, ordering inventory, dealing with suppliers, developing a marketing strategy and
perform other daily managerial duties. We believe that our candidate has the right
experience for this role.

(17)






Staffing:
We will hire experienced, qualified persons 2-3 cook and 8-10waiters
Conduct weekly management meetings
On-going training to include outside classes in food service, Management, etc.
Reviews every six months
Performance incentives
Encourage creativity


Labor Market Issues:
In this area there are many high school students looking for work, part time or full
time, we want to fill that need.
Description and Responsibilities of members:
General Manager:
The general manager will report directly to the owner. They will be responsible for the
overall management of the staff. They will work in conjunction with the owner in
ordering supplies, maintaining inventory, handling customer complaints and scheduling
staff. Other duties would include ensuring staff coverage for all shifts and reports to the
owner.


(18





Shift Supervisor:
They will be responsible for the oversight of the servers. They will work under the
general manager.The shift supervisor also works in the capacity of a server and is
responsible for waiting on tables, taking the customers' food and drink orders and acting
as cashier for their customers. They are responsible for helping to keep the serving area
and the customer areas clean and sanitary. They are responsible for helping the assistant
cook keep the service area stocked. At the end of their shift, they will be required to
complete all side work as assigned.
Cook:
The cook is responsible for cooking food served in the restaurant. They also are
responsible for preparing food items in advance and seeing that the service area is kept
stocked. Their responsibility is to see that the kitchen is kept in a clean, sanitary and
working order. They oversee and train the assistant cook.
Assistant cook:
The assistant cook is responsible for assisting the cook in his duties. He/she is responsible
for helping to keep the kitchen clean and sanitary. When needed will help with
dishwashing duties. He/she is responsible for keeping the service area stocked.
Server:
The server is responsible for waiting on tables, taking the customers' food and drink
orders and acting as cashier for their customers. They are responsible for helping to keep
the serving area and the customer areas clean and sanitary. They are responsible for
helping the assistant cook keep the service area stocked. At the end of their shift, they
will be required to complete all side work as assigned.


(19)





Bus person:
The bus person is responsible for keeping dirty dishes off the tables. When customers
leave they must clean the table and prepare it for future customers. They are to help the
servers with getting non-alcoholic drinks. They also are responsible for helping the
servers. They are responsible for helping the assistant cook keep the service area stocked.
At the end of their shift, they will be required to complete all side work as assigned.














(20)






Assessment of Risk:
The main risk is monetary. The area may not be ready for a place like ours and we may
not do a great business. The main risk is monetary. The area may not be ready for a place
like ours and we may not do a great business.



SWOT ANALYSIS
Strengths:
The unique taste & quality

Attractive colorful packing

Environment of shops

Product range (also sugar free)

Hundred items of sweets
Strong feedback system

(21)




Weakness:
High cost of quality services
Low resources
Energy crisis
experience
New to market
Opportunities:
Opportunity to build brand image better.
Capture new markets
Diversification
Threats:
New entrants may enter in the market
Bargaining power of the supplier may increase

Unfavorable changes in Demographics and Psychographics of the consumer

Local shop keepers who sell at extremely low price.

High rents.

Inflation.

Low buying power of the general public

Increasing prices of raw materials due to electricity and other crisis.

(22)



Financial Plan:

Titles Sub-Titles Quantity
Cost Per
Unit Cost
Set-up Cost
Plant and Equipment 6500000
Building rent 1 100000
Books music stuff 300000
Walls 20000
Lights 20000
Doors 20000
Chairs 32 600 17200
Cutlery 20000
Tables 8 2000 16000
Counter 1 15000 15000
Racks 20000 20000
Show case 3 20000 60000
7052200
Workers
Chief of workers 1 20000 20000
Labor 10 60000
cook 2 7000 14000
Waiter 5000 15000
109000
Web-site 20,000



(23)





Advertising
Vehiclea dvertisement
(handles)

500

10

5,000
Banners

100

125

12,500
Posters

3,000

12

36,000
TV adds

25,000
Misc

50,000

50,000


128,500
Bills Electricity 1 30000 30000

Total 6017900

Break-Even Analysis:
As mentioned earlier, we assumed a monthly growth rate of 10% that is not
compounded. We have achieved the break-even in 5 months. The costs and sales are
shown monthly and step by step, that will guide you understand the process easily.




(24)







Variable Cost
Title
Total Variable
Cost
#roducts $00000
ll workers pay 10%000
&ent 100000
'ill (0000
43!!!
Fixed Cost:
Title Total Fixed Cost
)et!up *ost +0"$$00
dvertisement and promotion 1$,"00
Website $0000
"!#"!!

Variable Cost during the 1
st
month:
1st $onth

Title
Total Variable
Cost
#roducts (raw materials) $00000
ll workers pay 10%000
&ent 100000
'ill (0000
43%!!!



(25)




Variable Cost during the 2
nd
month:
nd $onth

Title
Total Variable
Cost
#roducts(raw materials) 1+0000
ll workers pay 10%000
&ent 100000
'ill (0000
4!%!!!

Variable Cost during the 3
rd
month:
3rd $onth

Title
Total Variable
Cost
#roducts(raw materials) 1,0000
ll workers pay 10%000
&ent 100000
'ill (0000
41%!!!





(26)




Variable Cost during the 4
th
month:
4th $onth

Title
Total Variable
Cost
#roducts(raw materials) 1,0000
ll workers pay 10%000
&ent 100000
'ill (0000
41%!!!
Variable Cost during the 5
th
month:
#th $onth

Title
Total Variable
Cost
#roducts (raw materials) 1%0000
ll workers pay 10%000
&ent 100000
'ill (0000
4%!!!
Variable Cost during the 6
th
month:
&th $onth

Title
Total Variable
Cost
#roducts (raw materials) $00000
ll workers pay 10%000
&ent 100000
'ill (0000
43%!!!


($+)



Variable Cost during the 7
th
month:
"th $onth

Title
Total Variable
Cost
#roducts (raw materials) 1,0000
ll workers pay 10%000
&ent 100000
'ill (0000
41%!!!
Total sales during the first 7 months:
Month
Total
Sales
1st 14!!!!
nd 1#!%!!!
3rd 1#11!!!
4th 13!#!!!
#th 14!'!!!
&th 1#!!!!
"th 1&"!!!
1!'!!!
Break-even:
Month (alance
Fi)ed
*ost
+aria,le
*ost -evenue (alance
1st 0 "!#"!! 43%!!! 14!!!! &4"!!
nd &4"!! 0 4!%!!! 1#!%!!! #14"!!
3rd #14"!! 0 41%!!! 1#11!!! 4!3"!!
4th 4!3"!! 0 41%!!! 13!#!!! 314&"!!
#th 314&"!! 0 4%!!! 14!'!!! 1&"!!
&th 1&""!! 0 43%!!! 1#!!!! 11!4"!!
"th 11!4"!! 0 41%!!! 1&"!!! .1!33!!

As you can see that during the 7
th
month, we have achieved the break-even.
(28)




References:
www)*pla"s)+om or all 1i"$ o *!si"ess samples
www)s+ri*$)+om or *!si"ess samples
www)sme$a)+om *!si"ess pla" i$ea
www)star*!+1s)+o)!s i"ormatio" a*o!t +oee *!si"ess
www)ali*a*a)+om i"ormatio" a*o!t s!ppier a"$ raw matiraels
www)weheartit)+om or pi+t!res
www)glo!ria0ea"s)+om?* or +oee shop *!si"ess i" %a1ista"







&3>(



References
1, Acknowledgment01
2, Confidentiality report..02
3,Executive summary.03
4,Vision and mission...04
5, Goals and objectives...04
6,Company ownership...05
7,Industry analysis.06
8.Location..07
9. Description of venture..10
10, Production Plan.12
11,Operation Plan...15
12.Marketing Plan...16
13. Organizational plan ..17
14. Assessment of Risk21
15. SWOT analysis21
16. Financial Plan..23
17, References29






The business The business The business The business
Plan of Plan of Plan of Plan of

Caf Coffee Inn Caf Coffee Inn Caf Coffee Inn Caf Coffee Inn
Mall Road, near Bata
Khairpur Mirs Sindh
Phone : 0243-715123
Mobile: Mr. Saifullah Memom 0333-987654321,
Ms, Sana Rajper , Ms. Saira Noonari
Ms. Sadaf Hyder , Ms Ume Maria Soomro, Ms Aqsa Danwer