Business Plan of a new Restaurant

KBB

Khan’s Bar-B-Que Restaurant

Best Live Bar-B-Que food in Town !

Restaurant for Live Bar-B-Que Food Lovers Tel: 4706214 Fax: 4706215, Sulamania Street, Riyadh K.S.A

Z/A 10/09

Name: Khan’s Bar-B-Que

Location: Sulamania Street

Concept: To provide live Bar-b-Que & other Pakistani food In a clean environment and at very competitive Price structure with emphasis on fresh meat and Ingredients & less spicy taste to accommodate Saudis.

Slogan: Best Live Bar-B-Que food in Town!

Logo: KBBTiming: 12.00 noon to 12.00 midnight (on week days) 12.00 noon to 12.30 on weekends.

Specialty: Live Pakistani Bar-B-Que, Karahi, Handi and fesh Tondoor nan and roti.

Target Market: Saudis, Pakistanis, Indians & middle class families.

Seating Capacity: Single Section 50-55 paxFamily Section 80-85 pax.

Sections in Dinning Hall: Office, Cashier counter, Salad bar area, Wash room, Pick up Counter / Back station for service staff, Seating Area.

Family Section: Toilet and Wash room, Back station, Salad bar,

RecommendedSeating Arrangement: Enclosure in family section and Jalsa type seating Arrangement in single section. Total SeatingCapacity: 150 pax maximum.

Colour Scheme: Not more than 3 colours.

RequiredStationary: Letter pads, envelops, Visiting cards, Restaurant Stamp, K.O.T books, Cash memos, paper table mats, Marketing material, Comments card.

Packing material: Take away boxes; carry bags with logo, phone # and address, tissue papers, disposable cutlery.

Office equipments: Computer, phone with multiple lines, fax Machine,

Floor & EntranceArea Equipments: A/Cs, Exhaust fans, Plasmas, Electronic Cash Register, Dish decoder.

Fire Extinguishers& Fire Alarm system: Required

FumigatorsPest Control: Required

Cahier Counter: cash register with point-of-sales program.

Required Vehicle: One Hiace Van for staff and other duties.

In House Amenities: Plasma in Single Section & family Section.

Required Depts.: Kitchen, Service Staff, Accounts, R+M, Janitors & Administration.

Kitchen Area

Sections: Main Kitchen, Grill Area, Prepping area, Food pick up point area, Tandoor area, juice corner, Dish washing area, Mini Store, Butcher area, Receiving area.

Kitchen Equipments: Dough machine, Meat grinder, meat saw machine,

Blander/grinder, Infra red lamps, deep freezersChiller, Micro wave oven,

Required Employees: Chef 1, Cooks 2, Cook Helpers 2,Tandoorchi 1, T-Helper 1,Dish /Washers 2, Service Captain 2, Waiters 2, Bus boys 2, cashier 1, driver 1, Janitor 2,

Store keeper / Purchaser, Manager 1,

Total Staff: 21 employees

Required for Staff: bachelor accommodation.

Pay RollBreak down: Chef 3000/-, Cooks 1600/-, Helpers 1200/-,

Tandoorchi 1800/-T-Helper 1100, D/Washer 1000/- Captain 1200/Waiter 1000/-, Cashier 1400/-, Driver 1500/-, Manager 3500/-, Bus boy 800/-, Janitor 1000/-. Store keeper / Purchaser1700/-,

EstimatedPay Roll: 29600/- Saudi Riyal

RequiredCrockery: Fine Crockery

Sliver: Dull finish Stainless Steel

Glasses: High Ball & Goblets

Table Linen: Damask

Dinning HallFurniture & Fixture: Matching Interior of the Restaurant.

Fresh Salad Bar: To be placed in dinning hall.

Kitchen Uniforms: Bage color Coat, Check pants, Chef hat, scarf and apron.

Service Staff: Bage color Shirt, Black pant & Bage Bow

Furniture: Light and portable. Rectangular table and armless Chairs.

Menu: Attached

Estimated Cost: 1,200000/- Saudi Riyal

Estimated Sales: 450,000/- per month

Marketing Plan: To be submitted

Operational Strategy: To provide on time the best live Bar-B-Que and other Pakistani food with emphasis on fresh raw material to be used, good quality food, courteous service, high hygienic standards and cleanliness.

RequiredProfit Margin: 35% to 40%

Staff trainingProgram: 3 to 6 weeks

Soft Opening; prior to commercial operation soft opening is Recommended to check operational discrepancies

And give time to staff to adjust in new environment.

ConclusionThe success of the business depends upon adequate provision of

funds, professional layout organizational structure, precise implementation of restaurant operation and production systems with

well-defined image, proper training of the staff, establishing high standards of food quality, courteous service, cleanliness, strong

management and aggressive marketing strategy.

Main Objectives of the Organization should be

To establish this outlet as best in town and with perception to open other branched in Saudi Arabia.

To concentrate on guest need and requirements.

To establish good reputation in the market with the passage of time.

To generate reasonable profit and keep increasing it.

Not to compromise on food quality, cleanliness and service standards.

To have competitive edge over other restaurants.

To have aggressive marketing strategy.

To consider staff as an asset and have a consistent training and motivational programs to keep staff satisfied and to reduce employee's turn over.

Internal Operation and Production systems of a Restaurant

System of monitoring and recording sales and dispersing of expenses in accounts department.

System of HR management, registration of restaurant in government departments and policy procedure implementation in Administration department.

System of inventory control, Store Maintenance, raw product receiving, Cost reports, Income Statement (P&L), balance sheet and other cash flow statement in accounts department.

Production and Operation system of kitchen.

Service providing system and maintenance of high hygienic standards service department.