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“WIKIPEDIA’S”
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SUBMITTED TO

SUBMISSION DATE
2018

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  ACKNOWLEDGEMENT 

First of all we are thankful to Almighty Allah who in spite of all our
weaknesses enabled us for this type of project.
We are also indebted to our teacher “ for his kind of guidance and
supervision. Under his direction we get the opportunity to polish our
concealed qualities and skill moreover, their timely help and guidance
paved a way for us to complete a work on such a critical and vast topic.
It was surely his method of teaching & eagerness for imparting
knowledge that we did not find much difficulty to give in to our thoughts
and information. He motivated us to work hard and to achieve high-level
performance. The development of this project has enabled us to better
understand the contents of the course.

He guided us and taught us with different techniques, which enabled us

to complete this project, as well as for unconventional style of teaching
and maintaining very open and competitive atmosphere within the class,
which made the subject very interesting for us the most important thing
is that the knowledge which we have studied in our subject was all that
same which we have to apply practically



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We dedicate our first Business plan Project to Allah Almighty who has
made it possible for us to work & then to our Respectable teacher “”.
Who provided us with all the guidelines to prove ourselves. We are
grateful to them for giving us this opportunity to explore new dimensions
and to help us how to build a new business plan and its capital
budgeting. We are indebted to them for giving us following opportunity
which will help us in a long run. Inshallah

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 TABLE OF CONTENTS
CLASSIFICATION
No TITLE Page no
1. INTRODUCTION 6

 Business profile & category

 Vision & mission
 Values & slogan
 Goals, objectives & ethics
2. Key stakeholder 8
3. Organizational hierarchy 8
4. Facts and figure about business in Pakistan 9
5. Selected area & location 9
6. Why this area and its geographical overview 10
7. Purpose 10
8. Differentiation/ specialty 11
9. Our products 11
10. Our deals 12
11. Initial investment 16
12. Stockholders names & their investment 16
13. Starting infrastructure & expenses 17
14. Daily expense 18
15. Monthly expense 19

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16. Annually expense 20
17. Daily revenue 20
18. Monthly and annually revenue 21
19. Our required labor 21
20. Our competitors and timings 22
21. Marketing expense 23
22. Promotional tools 24
23. Market segmentation and target market 25
24. BUSINESS ANALYSIS 26

 Pest
 SWOT (of our business and our competitors too)
 PLC
 BCG
 Ansof model
25. How to attract customers 33
26. CAPITAL BUDGETING 34

 Initial investment
 Operating cash flows
 Net present value
 Payback period
 Profitability index
27. Findings 37
28. References 38
29. Conclusion 39

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 CATEGORY

Food restaurant

COMPANY PROFILE

In our restaurant, you can try quality dishes cooked by the owner and his team.
Fresh seasonal products are available on every menu.
The restaurant is open from 08:00 to 23:00. Meals are served from 12:00 to 14:00
and from 18:30 to 21:00. The restaurant is closed on Mondays and Tuesdays and
also on Sunday evenings in winter.

We have two separate menus to suit all pockets:

The restaurant menu with 6 dishes, plus the specialties of the house.
The brasserie menu with traditional specialties from the Valais region and simple
dishes for a quick snack.

The menus change 4 times a year according to the season:

In February and March: shellfish, fish and seafood are on the programme to
give you the illusion, in the middle of winter, of being on holiday at the seaside.
In April and May: the king of Saillon vegetables is on display: enjoy asparagus
from Saillon, cooked in the classic manner or somewhat unconventionally, there
are many ways to try this magnificent local product.
In summer: Grilled meats, mixed salads and a summer menu for a light meal on
the terrace

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From mid-September to mid-November: La brisolée (traditional dish from Valais):
Grandfather Joseph will prepare for you an excellent dish of chestnuts grilled over
a wood fire, accompanied by mountain cheeses, seasonal fruits, and bacon :
everything you need to enjoy a great time of conviviality with friends
During the same period, the delicious bouquets of the hunt drift out from the
kitchen. Simmering on the stove, hare, venison or quail await your arrival at table.
During the end of year festivals: products of excellence have the place of honor to
finish the year off with a flourish.

Official Website: www.choiceresturant.com

Official Email: choiceresturant@gmail.com

Vision
To serve happiness to our customers through delicious, quality meals and
extraordinary restaurant experience while working toward the greater good for
our employees, community and environment.

Mission
Statement to sell delicious and remarkable food and beverage to match our
world class location, to consistently provide our customers with impeccable
service by demonstrating warmth, graciousness, efficiency, knowledge,
professionalism and integrity to our work.

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 OUR VALUES
 Quality
 Taste
 Integrity
 Positive attitude
 Customer Relation

Slogan
“Good food… Good feelings”

Goals
 Provide Healthy Life
 Friendly relation with customer
 Good Taste with low Amount
 To provide best food in market regarding taste and quality
 Maximize restaurant revenue
 Attract the other restaurant customers
 To be a best restaurant of the market

Objective
 Open our restaurant branches in other areas of Sahiwal
 To be a best restaurant of Sahiwal
 Maximize the wealth of partners
 Provide good food

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 Ethics
 Provide fresh foods always.
 Provide standardize foods.
 Prices of products are economical.
 Maintain a high value of discipline and positive environment.

Key Stakeholders
Companies respect their stakeholders as they are the family of the company. These
stakeholders are they basic success key for the company if they happy than
company happy if they sad than company is unfavorable.

Our restaurant stakeholders are as following:

 Creditors
 Customers
 Directors
 Employees
 Government
 Owners (shareholders)

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 Organizational hierarchy

CEO

Usman Ali

M. Ahmad Rehan Faraz Ishfaq

HR. Manager Marketing Finance Manager Sales Manager

Manager

Facts and figure about restaurant business in Pakistan

(Why we choose this business line)

Pakistan is a place where businesses are always on uncertainty. Because risk
factor is a bit too because Pakistan is a collapsed and least developed nation
starting a business over here is difficult. Because it can be collapsed anytime due
to lac of investment, filthy government policy, lack of loan facility, economical
drawbacks and other poor forecasting. Although there are some business which
seems very successful in Pakistan since now after all of those drawbacks that
businesses are; clothing, restaurants, spear parts, automobiles, catering, hospital
and medicines, properties etc. according to recent survey 70% of Pakistani people
consumption of their income are on personal necessities and other eatable
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commodities. So if a person is earning 100000 he will consume around 60 to 70
thousands on this regard. So, eatable commodities and restaurant businesses are
on top listed in countries like Pakistan. And the following trend is much more in
especially Lahore and Gujranwala. Hence, to start a businesses of restaurant in
Pakistan is not so risky as others and would be productive as others and will
return you maximum profit if you run it efficiently.

Selected area
Girls College Road Sahiwal (in-between Fazal-Haq Restaurant)

Location
Girls College Road Sahiwal

Why Girls College Road

The reason behind selection of this area is that this area is a big and famous area of Sahiwale
and has Big market. There are several aspects of selecting of this area which is that this area is
link with the main market of Sahiwal every Brand had come on it. People eating trend is more,
every class of people are over here, there are famous institutes like Government College ,
Punjab college and others are near to it, other big areas are attach and adjacent of it like Faried
Town, and main Areas of Sahiwal.. Moreover, we do not need much amount to utilize on
marketing as our restaurant will be in between two big restaurants of this area and on the main
road. These are some basic aspects of selecting this area.

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 Geographical overview

Purpose

The purpose of our business is to provide quality eatable commodities having superior taste and
quality at least economical prices so it can attract maximum customers of Girls College Road
Sahiwal. We provide good food with low money. Better taste from other and make good menu
from others.

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Differentiation / specialty

 Online delivery and order

 Several Deals
 Economical prices
 Quality
 Taste

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 Our products

Karahi

Items Rate

Chiken karahi 760

Chicken handi 900

Chiken achari handi 990

Chicken mughlai 1040

Chicken ginger 1000

Chicken julfrazi 1100

Mutton karahi 1600

Mutton kabab 800

Mutton champ 1500

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 Beef

Items Rates

Beef karahi 950

Beef achari karahi 1000

Beef white karahi 1100

Beef masala karahi 1100

Beef zatooni karahi 1400

Beef special karahi 1150

Beef black pepper karahi 1000

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 B.BQ

Items Rates

Chicken tikka 350

Chicken malai botti 550

Chicken Achari botti 450

Chicken cheez botti 500

Mutton kabab 600

Mutton tikka 700

Beef kabab 500

Soft drink

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 Items Rates

Regular drink 25

1.5 L 80

Mineral water 50

Lemon soda 50

Lassi 60

Tea 30

Salad

Fresh salad 30

Raita 30

Salad with black pepper 40

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 Initial investment

Total amount: - 75,000,00

Stockholders and their contribution

Ahmad Usman Rehan Faraz

20,00,000 20,00,000 20,00,000 15,00,000

Starting infrastructure and expenses

NO ITEM PRICE

1 Rent in advance 10,00,000

2 3,00,000
Krakri items

3 Decoration
2,50,000

4 Furniture
350000

5 Kitchen settlements 50000

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6 Entrance & counter expense 30,0000

7 Other furniture 20,0000

8 LCD 250000

9 Grocery 300000

10 Ac 450,000

Total expense 34,00,000

Our daily expense

In daily expense are fellow daily maintains chargers are 30,000. Daily chicken
expense cost is 43500. Per kg cost is 290 and daily requirements are 150 kg.daily
requirements of mutton 30 kg per day and its price is 800 total amount is 24000
and beef 20 kg per day per kg price is 400 total amount is 8000 . And the oil ,gas
expense is 10,000 per day. Total daily expense is 115500. Description is as follow:

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Product Quantity (kg) Price Total

Chicken 150 290 43500

Mutton 30 800 24000

Beef 20 400 8000

Daily expense
30,000

Oil,gas expense
10,000

Total expense
115500

Monthly expense

In the monthly expense daily expense multiple with 30. Total expense is 3465000
per month rent 200000, and electricity bill 150000, salaries are 350,000. That is all
monthly expense

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S. no Item Total

1 Daily expense *with 30 3465000

115500*30

2 Per month rent 200,000

3 Electricity bill 150,000

4 Salaries 350,000

Total expense 4165000

Annually expense

In the annually expense all the monthly expense are added in starting expense that
are shown in below table

S. no Item Total
1 Monthly expense*12 49980000
4165000*12

2 Starting expense 34,00,000

3 Marketing expense 484700

Total expense 53864700

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 Daily revenue
Daily revenue is estimated with our daily deal and average cost of our expense
115500. Estimated daily our serves generated the revenue 145000. We generate
total 20% profit from our daily revenue. Estimated expenses is 80% of the total
revenue.

Daily revenue is: 115500+29500 = 145000

Monthly revenue
Monthly revenue is accruing when we multiply the daily revenue with 30.
(145000*30=4350000)

Classification Total
145000*30 4350000

Annually revenue

Annually revenue is accruing when we multiply the monthly revenue with 12.

Classification Total
4350000 *12 52200000

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 Our labor
 Branch Manager (1) 40000=40000

 Receptions (1) 25000=25000

 Chief (4) may be 4 to 5. 20000=80000

 Order taker (3). 15000=45000

 Waiter (7 to 8 waiter). 12000=84000

 Swiper (2) 10000=20000

 Guards (2) 18000=36000

 Dish washers (2) 10000=20000

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