FOOD SO GREAT.IT WILL MAKE YOU SOP YOUR PLATE.

ITS FAST
ITS CREATIVE
ITS AFFORDABLE
 TASTE OF NAWAB
(RESTAURANT)

FOOD SO GREATIT WILL MAKE YOU

SOP YOUR PLATE.

ITS FAST

ITS CREATIVE

ITS AFFORDABLE

TYPES : PUBILC

INDUSTRY : RESTAURANT

FOUNDED : 2000

FOUNDERS : MRS. RAM SUBHAG THAKUR

HEAD QUARTER : MUMBAI, MAHARASHTRA (INDIA)

NET WORTH : RS 6,26,000

NUMBER OF LOCATION : 1 MUMBAI, MAHARASHTRA (INDIA)

KEY PEOPLE : MRS RAM SUBHAG THAKUR

(PRESIDENT & CEO)

SPOUSE(S) : MISS SINDHU DEVI THAKUR

(CHAIRMAN)

PRODUCT : ALL TYPES SUCH AS VEG & NON-VEG,

SOFT DRINK, SALADS ETC

SERVICES : FREE HOME DELIVERY

NO. OF EMPLOYEES : 30 (2015)

WEB SITE : www.tasteofnawab.com

 NON-DISCLOSURE AND CONFIDENTIALITY AGREEMENT

The undersigned (Recipient), hereby agrees that all financial and other information
(Information) that is has and will receive concerning is confidential and will not be
disclosed to any other individual or entity without prior written consent.
The Information shall remain the property of TasteOfNawab.com and shall be returned to
TasteOfNawab.com promptly at its request together with all copies made thereof.
Recipient acknowledges that no remedy of law may be adequate to compensate
TasteOfNawab.com for a violation of this Agreement and Recipient hereby agrees that in
addition to any other legal or other rights that may be available e in the event of a breach
hereunder, TasteOfNawab.com may seek equitable relief to enforce this agreement in any
court of competent jurisdiction.

__________________ __________________________
Date Signature of Recipient
INTRODUCTION
A restaurant is a bIndianiness which prepares and serves food and drinks to cIndiantomers in
exchange for money, either paid before the meal, after the meal, or with an open account. Meals
are generally served and eaten on premises, but many restaurants also offer take-out and food
delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety
of cuisines and service models ranging from inexpensive fast food restaurants to high-priced
luxury establishments. In Western countries, most mid- to high-range restaurants serve alcoholic
beverages such as beer and wine. Some restaurants serve all the major meals, such as breakfast,
lunch and dinner (e.g., major fast food chains, hotel restaurants and airport restaurants). Other
restaurants may only serve a single meal (e.g., a pancake hoIndiane may only serve breakfast) or
they may serve two meals (e.g., lunch and dinner).
 START-UP COSTS
Total start up costs will be $363,000, $174,000 of which will be contributed by the owners and
the remainder will be secured Taste Of Nawabough a proposed bank loan.

Table 7.2 Start-Up Costs Amount

Start-Up Expenses

Graphic Logo and Name $1,000

Creation
Permits + Lease Deposit $1,200
Contingency $10,000
Outdoor Sign $3,000
Building Improvements $50,000
Working Capital $172,500
Pre Opening Expenses $14,800

Total Start-Up Expenses $252,500

START-UP ASSETS

Artwork $800
Walk In Cooler $8,000
Commercial Dishwasher $7,000
with Sink in Table
Reach in Stainless Steel $6,000
Freezers
Stainless Steel Cold Station $3,000
20 quart food $900
processor/blender
Ice Maker with Storage Bin $4,000
Stainless Steel Hood with $11,000
ExhaIndiant
3 Door Reach In Beverage $3,500
Cooler w/Glass Door
Sandwich Prep Reach Ins $5,600
Kitchen Small wares $1,500
Six Burner Restaurant $3,600
Range
Chrome Shelving Systems $500
Reach In Coolers $7,200
Stainless Steel Work Tables $1,200
Hutch for Stainless Steel $800
Table
Liquid Fire Protection $4,000
System
Stainless Steel 3 bowl sink $1,500
Liquid Fire Protection $4,000
System
 Stainless Steel 3 bowl sink $1,500
20 wood round / oval tables $20,000
86 bleached wood Caf $5,000
Chairs
20 track lighting $1,000
Table cloths , napkins $1,200
Art, Dcor $2,000
Fireproof Safe $500
Cash register + POS System $4,000
Ofc PC $1,200

Total Start-Up Assets $110,500

Total Required Start-Up $363,000

Costs

SOURCE AND INDIANE OF FUNDS

Total start-up costs are estimated to be $363,000. The majority of the costs are associated with
the restaurant equipment, inventory and furniture and furnishings for the dining room. Total costs
for these items are reported to be $110,500. The costs are associated with build out and
renovation of the restaurant to provide updated plumbing and creating additional space in the
dining area by removing a non-supporting wall: $50,000. Additional startup expenses are in the
form of working capital and contingency $182,500. Taste of Nawab Wright will contribute $174, 000
and are requesting an additional $189,000 in the form of a bank loan. The loan is expected to be a fully
amortizing 5 year term note secured by UCC filings on all furniture fixtures and equipment.

SOURCE AND INDIANE OF FUNDS

Source and Indiane of Funds

Sources of Funds
Owners' and $174,000
other
investments
Bank loans $189,000
Other loans $-
Total Source of $363,000
Funds
Indiane of Funds
Buildings/real $-
estate
Leasehold $ 50,000
improvements
Capital $110,500
equipment
Location/administ $ 14,800
ration expenses
Opening $-
inventory
Advertising/prom $ 4,000
otional expenses
Other expenses $ 1,200
Contingency fund $ 10,000
 Working capital $172,500
Total Indiane of $363,000
Funds

COMPANY DESCRIPTION

The Taste OF Nawab Restaurant will be located 7950 Camp Bowie West Blvd, Fort Worth,
Texas. The restaurant will be wholly owned and operated by Taste Of NawabWright. The
restaurant will serve a variety of classic home-style favorites from pot roast and mashed potatoes
to patty melts and vanilla ice cream.

The restaurant will be open 7 days a week with hours as follows:

Monday 11:00 am 12:00 pm

Tuesday 11:00 am 12:00 pm
Wednesday 11:00 am 12:00 pm
Thursday 11:00 am 12:00 pm
Friday 11:00 am 12:00 pm
Saturday 11:00 am 12:00 pm
Sunday 12:00 pm 11:00 pm

OWNER

The restaurant will be owned by Taste Of Nawab. Taste Of Nawab began his restaurant career at
the age of 15 working in a quick-service foodservice operation and earned his way Taste Of
Nawab bough college as a server and bartender. After earning his degree, he worked for a
regional restaurant chain and an independent fine dining restaurant. In these organizations he
held the positions of Assistant Manager and then General Manager.
Betty Wright received her Culinary Degree from the Art Institute in Dallas. After graduation she
was employed by a local chain restaurant and then at a Five Star Hotel in Dallas. Betty will be
employed as the Kitchen Manager.
With the high turnover of help for startup restaurants, we will rely on family to fill in where
required until we are off the ground and making a profit.

LEGAL FORM

TASTE OF NAWAB will be organized as a sole proprietorship, wholly owned and operated by
Taste Of Nawab. TASTE OF NAWAB is registered in the state of Texas a community property
state.

START-UP SUMMARY

The cost to open the restaurant is $363,000. The majority of the expenses are in furniture fixtures
and equipment totally $110,000. The location requires some build-out and renovation totally
$50,000 and will require approximately 30 days to complete. The Wrights will sub-contract the
work themselves.
$175,000 of the start-up costs will be funded by the owners. The owners source of funds is a
combination of liquid assets and marketable securities, primarily from their existing catering
bIndianiness.

LOCATION AND FACILITIES

The 3,400 square foot restaurant will be located in a West Roads Shopping Center, a retail strip
center located in the Benbrook suburb of Fort Worth, Texas. The restaurant is located in a major
traffic area, at the intersection of Camp Bowie and Cherry Road.
Benbrook, a suburb of Fort Worth, Texas, has a population of over 51,000 according to the 2010.
The residential population in the immediate area is comprised of a mixture of single family and
multi-family hoIndian.

SERVICES
DAILY OPERATIONS AND PRODUCTION

TASTE OF NAWAB will be open 7 days a week for lunch and dinner requiring multiple shifts.
Taste Of Nawab will write the schedules. The schedules will be written in a manner that will
allow the ability to increase or decrease hourly labor according to sales volume in order to
maintain a consistent labor cost control.
Proper labeling and rotation techniques, accompanied by ample storage facilities will ensure that
high quality prepared product will be sufficiently available to meet the demands during peak
bIndianiness hours. Replenishment and ongoing preparation will continue during off peak
bIndianiness hours.
Taste Of Nawab Wright will be responsible for ordering, receiving and maintaining sufficient
inventory to meet production demands. Ordering schedules will be staggered with perishable
products being ordered multiple times per week to preserve freshness. Standard grocery and
supply orders will be ordered less often, according to a predetermined schedule and storage
capacity.
TASTE OF NAWAB restaurant will rely on operational checklists to verify that each work shift
has been properly prepared for and to insure the operational standards are followed before,
during and after work shifts.
The restaurant layout, including the dining room, kitchen and serving line, has been designed for
efficiency and flexibility to accommodate the fluctuation in cIndiantomer traffic and peak meal
periods.
Upon arrival, guests will be greeted immediately by either the assistant manager or a server and
asked for the seating preference. Once the cIndiantomers order is taken, the order will
automatically be printed to a requisition printer located in the grill area. The grill cook will
Indiane the printed ticket to keep track of orders and place the meal under the heating lamps until
the order is complete. The kitchen preparation line has been designed to be operated by a
minimum staff of 1 line cook and a maximum of 4 cooks. This design allows line staffing to be
adjIndianted to the bIndianiness volume. Shift changes for all staff will involve cleanup,
restocking and preparation. All monies will be settled at the end of each shift. The closing shift
will involve designated closing duties that will leave the restaurant clean and fully prepared for
the next day.

Competitive Comparison

The INDIAN restaurant indIndiantry includes about 480,000 restaurants with combined annual
revenue of about $400 billion. Major companies include Brinker International which owns
Chilis Grill & Bar) and Maggianos, Ruby Tuesdays McDonald's; YUM! Brands (KFC, Pizza
Hut, Taco Bell); and Darden Restaurants (Olive Garden, Red Lobster). The indIndiantry is highly
fragmented: the 50 largest companies hold jIndiant 20 percent of the market.

Suppliers

BecaIndiane of their years of experience combined with their existing catering bIndianiness,
Taste Of Nawab Wright have established relationships with qualified suppliers. These suppliers
can provide reasonably priced products, delivered according to the schedule.

Future Services

TASTE OF NAWAB has future plans to provide catering services for family reunions, weddings
and other events desiring a home-style menu. This could potentially become a large portion of
gross sales. The Wrights are targeting Year 2 and at that point, a sales agent would be hired to
directly market the products for daily delivery or catered functions.

MARKET ANALYSIS

Target Market Segment Strategy

Taste Of Nawab Wright selected the subject area for its restaurant primarily becaIndiane of its
location to the very bIndiany intersection of Cherry Street and Camp Bowie. The restaurant
located in a retail strip center is located on going home side of Camp Bowie. This will
encourage families tired from a day of work to stop in for a home cooked meal they can enjoy
without the cleanup!
Cherry Road which runs North and South is connected to the bIndiany Interstate 30 corridor,
mile north of the shopping center. Camp Bowie which runs East and West connects to the newer
western suburbs of Fort Worth.

4.3.1 Market Needs

The Benbrook area is in great need of a family style restaurant. This section of Camp Bowie is
commonly referred to as fast food alley The selection of fast food is vast however; the area is
limited on its family restaurant choices. Taste Of Nawab nearest competitor, The Hedary
Restaurant is located over 5 miles away from the location. Further, established in the 1970s the
Hedary Restaurants cIndiantomers are older than the targeted family group Taste Of Nawab
focIndianes on.

Market Trends

According to the National Restaurant Association, the top 10 trends for are:
 locally sourced meats and seafood,
locally grown produce,
sIndiantainability as a culinary theme,
nutritioIndian kids dishes,
hyper-local items, (networked locally grown like a Craigslist for restaurants)
childrens nutrition as a culinary theme,
sIndiantainable seafood,
gluten-free allergy conscioIndian items,
back to basics cuisine, and
farm brand ingredients.

Market Growth

India consumer spending on services, an indicator of restaurant sales, rose 1.8 percent in
November 2011 compared to the same month in 2010. The average India retail price for diesel
and regular gas, which influences discretionary consumer spending on eating out, rose 13.1
percent and 9.3 percent respectively in the week ending January 16, 2012, compared to the same
week in 2011. India tourism spending for food services and drinking places, an indicator for
restaurant revenues, increased 6.1 percent in the third quarter of 2011 compared to the same
period in 2010.

Marketing Strategy and Implementation

Strengths

Prime location with easy access from Interstate 30

Exceptional staff with the can do attitude. Combined 25 years in the restaurant industry
Because owner has catering industry experience, he already has established a customer market and
approved vendors
Due to our small size, we believe we can provide exceptional quality by hand selecting our market
specials when compared to our larger corporate competitors
The same concept holds true in our staffing requirements, by hand selecting our employees we will
strive to offer unsurpassed service when compared to our larger competitors

Weaknesses

Recruiting and retaining quality employees

Tight margins will allow little wiggle room for error

Opportunities

Little barriers to entry allows for immediate business opportunities

Offer additional catering services

Threats

Government mandates (restaurant operation, food safety, and worker protection at the federal level
and health, sanitation, safety, fire at the local level)
Rising operating costs
Building/maintaining sales volume
Supermarkets and convenience stores
Consumers that believe that meals at home are healthier than those prepared in restaurants.
MENU CARD
 PROMOTION AND ADVERTISING
Online Advertising
Radio & Newspaper Advertise
Posters
Yellow Pages
Affiliation
 Future plan

To provide quality organic food stuffs to the locality.

To modify the menu and other services with the change in customer taste,
market demand and competitors strategy.
To render an enlightening environment to enjoy food items.
To extend the business in different locality if the acceptability of our cuisines
meets our prior expectation.
To maintain the costs and operation under tight managerial expertise so that
the mission of our venture cab be satisfied.