Proposal-footbal-spred

2017

Tasty Food made out of your Mom’s Recipe

Foodball.Menu

FOODBALL.MENU is an up-coming -premier food joint in Bengaluru at Raja Rajeshwari Nagar. We thrive to serve the best of homely foods in the city with an atmosphere suited to enjoy dining.

Our focus towards such an idea started after analysing the fact that there is a dearth or absolute lack of a home-style eatery destination in the city.

So, we planned to position ourselves as the premier and leading homestyle concept in Bangalore.

Fine dining should be fine and dandy, the atmosphere of a fresh eatery should break the existing norms as a welcome change. FOODBALL.MENU is a novelty experience in the food industry, which draws curiosity among foodies. Explore the beauty of our concept with homely and healthy food along with some fun engaged in every corner during the dine in session.

“ Food that deals with your feels “

Explore Our Unique Ideas

of Dining

Our Content Menu

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Space

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Style

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Cuisines

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Ownership

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Business Objectives

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Foodball.Menu

Welcome to

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Our

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Space

The FOODBALL.MENU will build a 4000-square foot space three storied building situated at Raja Rajeshwari Nagar in Bangalore. The state of art in our architecture would provide an ambience never felt before. Each space will be designed in such a way that there is something engaged in every corner.

The preparation of meals is done in the transparent 600-900 SQ. FT kitchen which would

be in the center of the dine space, where everyone can view as to how hygienically the preparation is being done.

The style of creating a business based on a preconceived concept is to analyse the market findings and to serve consumer needs which is nothing short of an extraordinary. To state otherwise, we innovate the trend to service a consumer ‘want’ which has been unmet.

All days are not sundays, with us Every day could be your fun day

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Our

Style

The FOODBALL.MENU will be a 100 + seating space providing fresh, healthy, delicious and hygienic food. Tables would be encompassed by wooden seats having comfortable seating pads.

Our architectural seating allow foodies to explore the beauty of delight and happenings around the space. Our restaurant ambience creates the vibe of your old school which most of us miss in our life today.

The food would be made using quality ingredients, served in copper utensils keeping the health aspect in mind. When we intend to serve healthy food, we also consider details such as minimal use of plastics, energy efficiency, and straight, clean, but attractive architectural lines. Cleanliness management is our preliminary constraint, we follow several level checks on this regard to maintain our grade in the premium sector.

We serve to Create purpose

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Our Food is the symbol of love when words are inadequate

Our

Cuisines

Our cuisines are countless attractions to be tasted. Our chefs are known for providing magical dishes on your table with their mixture of ingredients to capture the heart of foodies. We plan to change our menu every 3 months to stay unique and present you with different menu options every time you dine in. FOODBALL.MENU would provide special selections such as small and light options for the children’s menu.

Owners

FOODBALL.MENU will be operated and owned by SKYBLUE EVENT MANAGEMENT INDIA PVT.LTD. The owners have a diverse experience travelling to various destinations in India and abroad and tasting a wide range of food. Their interest in having a tasty and healthy food in a unique ambience has given them to plan the idea of FOODBALL.MENU.

It is FOODBALL.MENU’s strategy to provide an impression of increased value compared to its rivals, by means of its food and level of service.

The menu would vary every 3 months, yet keep the top picks. The greater part of our items is a healthy alternative to food accessible at other regular chains. Costs would be kept competitive with other competitors in Raja Rajeshwari Nagar area as well as in the whole of Bangalore.

For those who miss your mom’s food, the FOODBALL.MENU as an eatery destination will also be a one-stop online food delivery services done via our website (to be started). The website would be available with details of our menu along with the map & driving directions wherein customers can place orders via the website and delivery will be made to the customers place at an extra delivery charge.

Orders would be taken from a radius of 5-6 kilometers.

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MISSION STATEMENT Our main goal is to offer a relaxing and unique experience for breakfast, lunch and dinner – just like having your food in a home atmosphere and at a great value. We would endeavor to accomplish this objective by: a) by offering fresh, healthy and hygienic menu products including quality ingredients at competitive pricing, and b) we would be quite careful of the wellbeing of our clients and employees– treating all with respect and dignity – just like we would at our own particular home.

BUSINESS OBJECTIVES The primary goals of the FOODBALL.MENU are as follows:

GUIDING PRINCIPLES To Be Mindful of our Clients and our Employees: Keeping up the family values,

The primary goals of the FOODBALL.MENU are as follows:

a. FOODBALL.MENU would treat our clients and employees in such a way in which we would need ourselves to be dealt with or better.

To be the premier home-style eatery in Bangalore and especially in Rajarajeshwari Nagar.

Offer our clients with fresh, healthy, delicious and hygienic food.

Provide foods without the use of artificial additives, flavors or colors.

Offer quality food at reasonable pricing and excellent service.

Never experienced state of the art architecture.

Consider every client as if they are the only and main client.

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Our important objective is to be a standout and to be the top amongst the best successful eating outlets in India, by starting with one outlet in Rajarajeshwarinagar in Bangalore as a “market analyzer.” We desire our clients to get the aggregate experience while making a visit to the location of FOODBALL.MENU and our website as they would learn about this interesting new food culture.

To venture into various outlets by the second or third year, and distribute franchise to metropolitan cities in various states.

b. Gratitude: A gratitude attitude being shown to our clients, vendors and staff – because without their service, input, time and work, FOODBALL. MENU would not sustain. c. Service: Offer the friendly and warm service which is anticipated from a family-style food outlet making a comfortable and casual atmosphere which would make the clients fulfilled and have the desire to return repeatedly.

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ELEMENTS FOR SUCCESS LOCATION For eateries to be successful, the important element is location. FOODBALL.MENU is to be situated close to home or work. The decision to start another outlet would not be done at regular intervals but rather when another perfect location comes. FOODBALL.MENU would develop criteria for future site areas.

Convenience is of utmost importance for us. We should be near the market since we are not attempting to make our customers to travel in reaching our location.

CUSTOMER SATISFACTION Offer 100% customer satisfaction and keeping up the standard of quality services when compared to our contenders. Each client who visits us once needs to have the desire to be a returning customer, and suggest us to others. Marketing via Word–of–mouth is a strong ally.

BRAND AND IMAGE Promote the 2 most vital values relating to the food industry: image and brand, as these 2 elements are important and primary motivators in communications and marketing.

QUALITY Sell food which is of the top most quality. Make a healthy, special, delicious, entertaining and creative menu that would separate us from our competitors. The menu would meet best levels of value for customers to have the desire to spend money on our food, especially when there are a variety of various alternatives accessible.

REASONABLY PRICED An assortment of menu offerings with a theme of “come home”, priced reasonably to build credibility, however not all that high so as to minimize clients.

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STAFF Hire the best chefs and provide training to them to make them retain their top most position in their service and pay the best salary to enable them to remain with us.

COSTS UNDER CONTROL Have a control over the expenses in all circumstances, in all the areas and create a traditional way to the developmental strategy.

Description of

Company

The FOODBALL.MENU would be situated at Rajarajeshwarinagar, Bangalore. FOODBALL.MENU would be operated and owned by SKYBLUE EVENT MANAGEMENT INDIA PVT.LTD. FOODBALL.MENU would serve not only healthy veg food, but also healthy non-veg food. There is a notion that non-veg food cannot be considered

as a healthy food. However, we are changing that notion. We would serve non-veg food using lean meat, salmon, etc which would be made in a healthy way. FOODBALL.MENU would serve an assortment of great home-style food ranging from

FOODBALL.MENU would remain open on all seven days in a week with hourly openings as follows: Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

7am – 12 pm

7am – 12 pm

7am – 12 pm

7am – 12 pm

7am – 12 pm

7am – 12 pm

7am – 12 pm

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OWNERSHIP FOODBALL.MENU would be owned by SKYBLUE EVENT MANAGEMENT INDIA PVT.LTD.

LEGAL FORM FOODBALL.MENU would be organized as a proprietorship/partnership and operated by SKYBLUE EVENT MANAGEMENT INDIA PVT LTD . FOODBALL.MENU would be registered in the state of Karnataka in India.

LOCATION AND FACILITIES The selection of the location of FOODBALL.MENU in Rajarajeshwarinagar, Bangalore. It would be decided based on these criterions: A. Population size of the area: Minimum population size of 800,000 persons residing within 5-6 kilometers radius.

B. Easily accessible. FOODBALL.MENU would be decorated with a healthy food ambience, pleasing furniture, and a bright counter & catchy display menu.

PRODUCTS FOODBALL.MENU provides an eating experience which is unmet in the food industry. All our customers would receive unmatched personal attention, providing them the motivation to be a returning customer.

The menu provided is homely, healthy, delicious and hygienic.

Beverages such as hot teas, coffee, iced teas, soft drinks, mineral water Assorted desserts which are pre-prepared All the dishes at FOODBALL.MENU would have a pineapple slice as our signature for the pleasure of eating and decoration.

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Industry

Analysis

FOODBALL.MENU works within the view of the huge food and beverages industry. While the food industry has its ups and downs, the fluctuation is not as much as compared to the economy. Individuals have to eat, they could eat at home and make savings on their expenses, however the convenience associated with eating at an eatery with a good ambience makes a noteworthy motivating driving force. This is not to recommend that eateries are free from recession. It is just to state that they are less influenced by the general condition of the economy.

The food and beverages industry comprises of fullservice restaurants--FSR and restricted eating area services, which incorporate quick-service restaurants-QSR; snack bars; buffets; cafeterias & nonalcoholic bars.

This food and beverages industry includes centers which are fundamentally focused in offering eatery services to those who place orders and are served when they are having their seating there and make payments after they eat. These centers might offer eatery services to customers along with alcoholic drinks, offering take away services, or exhibiting live entertainment which is nontheatrical.

Customer preferences, demographics, and individual incomes decide the demand. The individual organizations profits could differ: while QSRs depend on sales of high volume and proficient functions, FSRs depend on high-edge products and powerful advertising.

Large establishments have benefits in buying, marketing and finance. Small firms could provide high quality food and service. This food and beverages industry is labour intensive.

Compensation takes a sizeable part of the operational expenses. There is a requirement for the businesses to keep other varied expenses as less as they could, which thereby enhances the significance of the vendors.

Restaurants contend with establishments which provide

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prepared food or meals, inclusive of convenience stores, delis, warehouse clubs and grocery stores. What’s more, eateries have competition from cooking made at home.

In FSRs, servers take orders, provide meals and beverages, and do processing of payment. FSRs incorporate fine dining, limited bar family dining and full bar casual dining centers.

The square feet of an FSR and the quantity of tables and seats reflect how several customers it could serve (otherwise called as covers or table turns) specifically impact the sales. Since the eatery industry is exceptionally competitive, the determination of the location is very crucial: establishments might consider the traffic, accessibility, visibility, competition, density of the populace and family income.

Establishments do the management of the inventory of perishable food items very carefully, for example, fresh dairy and seafood products, to minimize losses because of getting spoiled.

Mechanized information frameworks could enhance and connect the preparation of food and the functions of serving. Ordering programmes which have touch screen functionalities guarantee exact intake of client order requests. Timing frameworks screen the development phase of the food and can alert the employees if an order placed is behind the specific time. Programmes of reservation boost the seating and the activity stream.

Fameworks of inventory management keep track of the supply standards and could assist to decrease wastage resulting from getting spoiled. Programmes of cost accounting assist organizations to decide the profit levels of the each menu served. Point-of-sale or POS gadgets enable servers to make orders and print receipts, enhancing efficiency and lessening the order duration.

Certain handhelds could likewise print cheques of the customers and do processing of the payments made via credit cards.

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Market Market

The market could be partitioned into 2 sections—individuals and families. Families would include the dominant part of business during dinner time with people making up the larger part of business during lunch and breakfast time. The family section is expanding every year at the rate of nine percent. Inside the segment,

Trends

individuals have a growth rate of eight percent.

The leading trends are as follows:

The market has been divided into 2 particular sections as follows:

sustainability as a culinary theme sustainable seafood and locally sourced meats hyper-local items, produce which is locally grown, ingredients which are farm brand, nutrition of children as a culinary theme, dishes of kids which are nutritious, items which are gluten-free & allergy conscious, cuisine which is back to basics.

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Increased levels of those families trying to find convenience and the young population living in metropolitan cities in the modern world in comparison with the much slow level of life which prevailed twenty 20 years back.

Increasing incomes and youthful demography in Bangalore has prompted changes in lifestyle which are impacting the entertainment, food and purchasing decisions of consumers. Certain changes occurring incorporate a professional class The increase in spending which is large, with working women which are in the food and beverages increasing, which implies increased expendable sector emerges from various earnings and are looking for diets which are components: healthy along with being delicious. Bangalore is Improved affluent levels among greatly in need of a fresh, healthy, delicious and Bangaloreans, particularly those less than hygienic eatery. The amount of fast food outlets is 40 years. huge in Bangalore; but the range is constrained Increase in expatriate residents, which have with regard to choices for fresh, healthy, delicious dramatically increased from the year 2000. and hygienic food.

Market

Analysis

Families: anticipated to contribute about sixty seven percent of the revenue from dinner.

Individuals: include sixty nine percent of the returns from lunch time business.

Have 2-4 kids

Between nineteen to forty seven age group

Family having greater than Rs. 50,000 in income

Individual salary on an average basis is about Rs 25,000

Eats out about 1.6 times on a weekly basis

Eating out around 2-3 times weekly

Outside dinners are utilized as a substitution for meals since both the parents do not have the time to do cooking at their home

Professionals who are young which live close to the area

Sophisticated families which live inside the 3 miles radius of the location

Shoppers which patronize the close-by high lease stores

Needs

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Market

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Analysis

SWOT

FOODBALL.MENU would target both the above groups, would target both the genders, with a slight skew with

Analysis

regard to the male population because of their reduced focus on dietary issues.

Strength:

The core group of ours:

Exceptional employees who work with the ‘can do’ state of mind.

Need flavor and variety in the food, ideally a food which is healthy

Enjoys having food outside

Seeks fast service

Belongs to different ethnicity backgrounds

Has a dynamic way of life

Demands an appealing, friendly and clean ambience The FOODBALL.MENU would appeal to a wide range of

units tend to be families which have double incomes,

customers in the business and residential community.

the adults of the families tend to have reduced time

The area chosen for The FOODBALL.MENU would be

to make meals. Eating dinner out reduces the need to

decided based on how it could be appealing to the

make meals and provides time to meet others. The lunch

developing number of individual persons and families in

and breakfast business time is taken over by individual

the location.

persons. Several individuals go out to lunch to escape

FOODBALL.MENU would concentrate on individuals

from their workplace. Others have business meetings

and families for certain particular factors. Several dinner time services are meant for families. As several family

and conferences during lunch. This makes a huge market of potential clients which are particularly alluring.

Competitors FOODBALL.MENU has to face competition from various contenders: Fast food: Provides convenience of speedy service. The food item is not considered to be competitive; however individuals are mostly willing to forego quality with regard to convenience.

Sandwich shops: They are considered as a part of the fast food section.

Take away: Services of take away enables a client to enjoy the already prepared meal in their home.

Sit down eatery: For clients who have the time to have a sumptuous lunch or dinner. The food menu is more extensive and takes longer.

Grocery markets: Providing prepared foods.

We trust we can offer extraordinary quality by hand picking our market specials while contrasted with the bigger corporate rivals Providing support to merchandise products which bolster the organization’s image creation.

Food is being made fresh 100%, in comparison with other eateries.

For home delivery, our packing is innovative and more appealing when compared to our contenders. The logo is lively and fresh with attractive colour combinations which are appealing The same idea remains true in our recruitment prerequisites. By hand picking our staff we endeavor to provide top notch services

Sauces are likewise made fresh without the use of additives.

Weaknesses: Retaining and recruiting quality staff

Tight margins would permit less space for mistakes

Opportunities: Less hindrances to make entry takes into consideration immediate business openings

Provide extra catering services Provide franchisee outlets

Threats: Mandates of the government (operation of restaurant, fire and safety at the local level, sanitation, health, protection of staff at the federal level) Increasing functional expenses

Maintaining and creating volume of sales Convenience stores and supermarkets Consumers who are of the opinion that food prepared at home are healthy when compared to those served in eateries

Here we need to add the names of some competitor restaurants (around 5 names) in the area where you plan to start the restaurant.

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COMPETITIVE EDGE

FOODBALL.MENU would depend on these following points of competitive advantages to be a premier healthy, delicious and hygiene eating destination.

A. The significance of the experience. Having a large number of prepared food and eateries being provided at grocery markets, the experience of the client turns out to be critical as a powerful method of differentiating

POSITIONING

offerings. At the point when a client has a real good experience with an eatery, there is a noteworthy opportunity

Customers are of the view that food served at home are of higher quality and much healthier when compared to having food at restaurants.

At our FOODBALL.MENU, we would position ourselves as a leading eating place having a unique and home-like style by making home cooked quality food with basic wholesome ingredients. FOODBALL.MENU would likewise offer home cooked which is consistent with the new patterns of healthy food and provide menu choices which would appeal to such a group.

We would provide meals which have competitive pricing, in a unique, state of the art-architecture, comfortable, relaxed and warm atmosphere. FOODBALL.MENU has a wide choice on the menu and furthermore has options of menu for light fare and additionally a menu for children.

FOODBALL.MENU is open for seven days every week and when compared to our contenders; our staffs who serves food will not attempt to rush you to complete your food. It’s all in our theme which states “Conventional Home-Style & Unique Eatery – honest to goodness meal served to customers by honest to goodness persons!”.

after they have eaten the food. Such a memory is what is imparted to their colleagues and friends.

that they would end up being a repetitive client. It is this experience which stays in the mind of the client even B. A food alternative which is healthy, delicious, convenient and hygiene. There is a great consumer demand for healthy, delicious, convenient and hygiene food which could be eaten without worrying about diet. FOODBALL. MENU offers such a service precisely, vegetables and meats which are grilled with or without the use of healthy sauces and marinades which tend not to fat, but flavour. Brown or white colour rice is provided as the meal’s starch. To state further, large quantity of vegetables and green salads are also provided. The state of the art architecture would provide an ambience which has been never ever felt before by the customers. Each space would be designed uniquely that there is something really engaging in every corner of FOODBALL.MENU. Thus along with having the taste of homemade food just as being prepared by your own mom, the ambience in FOODBALL.MENU would take you to a different world altogether.

C. Support items of merchandise which bolster FOODBALL.MENU’s innovative packing and image building would position FOODBALL.MENU at similar or better level with other eating destinations.

UNIQUE SELLING PROPOSITION (USP) FOODBALL.MENU would have the capacity to offer healthy, delicious and hygienic meals at reasonable pricing in a ‘homestyle’, unique, state of the art-architecture ambience. Because of our great terms of credit standing, we can do negotiation of better terms of credit. FOODBALL.MENU would likewise have the capacity to keep menu at reasonable pricing by providing menu which would take benefit from the seasonal produce additionally diminishing cost. The average cost of the food is to be between. At last we would hold our pricing in control by meticulously assessing our controllable costs – closely watching

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our inventory and primary cost reports.

D. Variety and variety all the way: An alternate choice of food would be included at regular intervals of 3 months and we will also change our salad flavors to go with our food.

E. See through kitchen--To attract clients to attempt our food, FOODBALL.MENU would have a transparent kitchen; with the goal that customer can view as to how we are dedicated to freshness in our items. The kitchen would likewise let out the aroma of our delicious and healthy food into the surroundings, with the goal that individuals would have the urge to visit and attempt our food items.

F. FOODBALL.MENU’s edge in the competitive arena is its friendly & enthusiastic employees. We really have the understanding that business is not only as good as the food being made, but in the characteristics of the employees too. The employees we recruit would be a true impression of our goals and values. The employees would be handpicked in the real sense and would have the same commitment to family values and honesty as we have. Furthermore, in comparison with the huge chain restaurants who are our competitors, we could turn on a dime when financially pushed and chalk out rapid changes enabling us to be proactive.

G. Suppliers--FOODBALL.MENU needs a long standing relation with partner vendors and raw suppliers. FOODBALL. MENU will have relationships established with qualified providers. These providers could offer items which have reasonable pricing and are delivered as per the need and schedule.

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Web Plan

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Summary

Clients could place their orders via our website. Orders would be taken from a radius of 5-6 kilometers from the location of FOODBALL.MENU. The website would, inform the visitors on our website everything regarding Indian food culture, the necessities of consuming healthy food and so on. As an interactive website, FOODBALL. MENU would provide promotions and gift cards, so that the visitors on the website could print the promotional coupons and bring it with them when they make a visit to FOODBALL.MENU. Visitors could likewise download

Marketing Promotion and

Advertising Strategy

Our primary concentration about marketing would be to expand the awareness of the clients in the nearby area.

We would coordinate the greater part of our programs and strategies for the objective of clarifying our identity and what we stand for. We need word-of-mouth to be our main kind of marketing, wherein our clients consider our brand image as something really exciting and can’t hold up to inform their neighbors, colleagues and friends.

Certain restaurant chains have attempted to make home-style eateries. However, the area where they have failed was with regard to the personal element of the business. The POS framework known as “The Expediter” which had been used to screen time meals and inventories has supplanted the most vital parts of an eatery – the cordiality of its employees. What’s more, in the light of this, a modest bunch of chain eateries are beta testing the notion of ‘tables of self-pay’.

Our clients would have the pleasure of enjoying our standard menu, alongside our occasional menus so that we could better work upon the element of cost savings

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our soothing theme songs and use it as mobile phone ring tones. Other than the customary patterns of client service online forms and hotline numbers, clients could also write suggestions and comments on the website of FOODBALL.MENU, which would be directed to an employee of ours who oversees it. In this way, the website would be a medium between us and our customers. As we grow and our plans for franchisees materialize, our website would demonstrate data regarding the franchisees.

and remain updated with the latest trends of the food industry.

At FOODBALL.MENU, we intend to be the premier place for jobs and career of individuals. We trust that the food and beverages industry is an awesome place to start one’s profession or work part-time or full-time.

At FOODBALL.MENU, we trust that we would offer openings for the entry level candidate as well for a full time or part-time employee seeking flexible job hours.

We would pay our staff a good salary or wages. We are of the opinion that we could keep records meticulously, inclusive of the day to day reviewing of the ‘Prime Cost Report’, and make use of the ‘Cost Accounting’ frameworks, to avoid deficiencies in inventory. We would be proactive with regard to our staff by making regular and consistent reviews of performance, and offer incentives and rewards to provide a motivation to our employees. We would likewise offer our staff with the most up-to-date training programs regarding protection of workers and safe handling of food.

We understand that FOODBALL.MENU’s success would have to be attained by doing more things much beyond that serving excellent food, and offering good customer service. FOODBALL.MENU would use a plan for marketing to build upon the client traffic. At our FOODBALL.MENU, we would persistently endeavor to bring in a larger number of clients by becoming proactive instead of being reactive in the marketing endeavors and remain current with the mainstream industry patterns. We would accomplish these objectives by employing the following strategies:

LOCATION FOODBALL.MENU would be situated in a strip center at the bustling intersection of the --------------------road. With easy accessibility to ----------- the road on the intersection, we would have signage on the --------------road and also signage at the entrance .

PRINT MEDIA MARKETING Campaigns via newspaper -- putting a few extensive promotional advertisements during a few weeks in each month to state our theme to the local community. Weekly entertainment magazines would be utilized with expanding to various other cities. Half page reviews in various magazines which promote the grand opening of FOODBALL.MENU.

BROCHURES Two thousand colorful brochures informing about the grand opening of FOODBALL.MENU to be distributed all through the various shopping centers, in-store, cinema theatres and so on.

WALL POSTERS, SIGNAGE, GIFT CERTIFICATES, LOCAL MEDIA: Wall posters, standing signage within the lobby or passageway of shopping centers, outside signage (if conceivable), sell gift certificates and use of local media.

BANNERS We will likewise post banners of FOODBALL.MENU on the official tourism website of the state of Karnataka.

FLYERS Will email fliers informing about our grand and massive opening. We would take the help of a mailing service program at the local level to help us in implementing the campaign.

FREE T-SHIRTS Free t-shirts supplied occasionally during events in neighborhood stores.

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WEBSITE AND SOCIAL MEDIA Our FOODBALL.MENU would have a website presence with a easy to use and understand site. Our website would be utilized for information on the menu, information on location and contact, and also background story and vision of FOODBALL.MENU. We would utilize a talented website specialist to develop and design our site. Our website would depend on two strategies of marketing as a method for creating awareness of our website and expanding the number of visitors to our site.

(1) Submission to search engines: The website would be submitted to different search engines and websites.

(2) Printed forms of materials: FOODBALL.MENU would give our website link address on all our printed material which is sent out such as business cards, menus and publicizing media. Apart from our website, we would also have our Facebook page and use other social media for example, Twitter. We would collabourate with Yelp and Groupon.

Our website will take delivery orders within a radius of 5-6 kilometers and will deliver it within 1 hour. We will also take orders by phone, email or fax.

HAVE PARTICIPATION WITH RETAILERS AS THE BUSINESS OF THE MONTH

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ENTERTAINMENT BOOK COUPONS This would be displayed within the initial 8 months of making entry to the market with our unique concept and vision. The efficacy of these books lessens after roughly 8 months and FOODBALL.MENU would swing towards more cost-efficient methods in marketing.

Strategy

Pyramid

STRATEGY To be a leading ‘Home-Style’, FOODBALL.MENU offering healthy menu with excellent customer satisfaction.

METHODS

We would leave a small homey display, fishbowl for the business cards, and our menu prepared, with retailers in the local area announcing us as the new entrants of food with a unique concept in the local area.

Firstly to make awareness - our signage on the front part of FOODBALL.MENU would bring in clients and once inside our eatery, our staff would instantly greet the client with the most honest and warmest welcome and start the service procedure so as to create a repeat client.

NETWORKING IN THE LOCAL COMMUNITY AREA

PROGRAMME

FOODBALL.MENU would likewise be active in the local community area and we intend to play a dynamic part by means of participating, supporting, donating and sponsoring teams or sports clubs, nearby religious centers in the local area and so on.

Offer training to employees with regard to retention and client service; provide continuous programmes of training to our staff so as to keep updated with the latest food safety and trends in the industry. Monitor the progress of the staff by means of reviews of their performance and provide the staff with bonuses and incentives for attracting and retaining clients. Utilize Mystery Shoppers. Make usage of the surveys online and also at the table.

RAPPORT WITH BUSINESSES IN THE LOCAL AREA We would likewise endeavor to create rapport with businesses in the local area as a convenient and fast choice. Later on, we anticipate on building a marketing campaign to approach the businesses in the local area, provide samples and give them the encouragement to consider FOODBALL.MENU as the place of choice for their next upcoming business lunch meeting.

CHAMBER OF COMMERCE AT THE LOCAL LEVEL We anticipate in joining the local chamber of commerce and using their networking platform for the grand opening of FOODBALL.MENU.

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SALES FORECAST We are expecting an annual five percent conservative expansion in the revenue of sales during the next three years. The second outlet is intended to be opened on the thirteenth month, and further new outlets opening at every twelve-month interval period.

SALES PROGRAMS

Sales

Strategy

The strategy about sales is set to open and build new areas keeping in mind the end goal is to enhance the profits.

In any case, such a plan would be executed when once the first “market analyzer” outlet starts to show potential development. Since every individual area would keep on building its local client base over the initial 3 years of function, the objective of each outlet would tend to develop.

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The methodology of the sales effort would be to convert the first time and potential clients into long haul clients.

This would be attained utilizing a few strategies. Clients won’t return in case they are not satisfied with their experience. Providing excellent client service is critical. Client surveys state that only one in twenty clients who have an issue in an eatery would inform the management regarding it. It will be the objective of FOODBALL.MENU to offer a unique and superb homestyle food along with unmatched client service. Programmes of training would incorporate instruction materials to train and prepare our staff regarding client perception, service attitudes and on how to deal with customer complaints. The management would create employee meetings on a periodic basis to make

We would provide encouragement to our staff to develop our client base and offer bonuses and incentives on a regular basis to them for repeat clients and referrals. These types of initiatives are still in the initial planning phase and they would assume a dynamic part in our staff culture. It is likewise expected that as our business grows, we would recruit a sales director to encourage this part of the business.

PRICING STRATEGY

reviews of policies, enhance customer satisfaction and to keep a general line of communicating link amongst the management and the employees. All complaints from the customers would be acknowledged by the employees and the management would be referred to on this. Programmes would be set up for all kinds of customer complaints. The staff is empowered to solve the issues which arise and are given the encouragement to look for help from the manager in case they can’t resolve a complaint. More severe grievances would be documented and kept on record.

Feedback from the client would be attained by means of client surveys or using mystery shoppers.

Punch cards: After buying ten meals, the eleventh one would be free. Punch cards are a powerful method for expanding sales from a particular client. They are successful because they furnish the client with a feeling of extra value; it offers the sense of value with a free entree. Individuals love the idea of getting something free than what they must pay for. The punch card offers exactly this.

Birthday Programme/Loyalty Programme: FOODBALL. MENU would provide a loyalty/birthday club demonstrating a complimentary wrap, chicken sandwich or hamburger for the individual having the birthday. This easy and effective strategy could expand incomes as much as fifteen percent as a result of repetitive business.

We would price our items reasonably while maintaining our high standards. At FOODBALL.MENU, cost accounting is critical, because the revenue from individual dishes would significantly vary and would at first decide the price of the items on the menu. We would take advantage of our excellent credit terms with our suppliers and would likewise make updates on our menu to take benefits of the seasons, for instance in items which are locally produced. We would likewise assess closely the Prime Cost Report which concentrates on the costs which can be controlled with regard to the cost of labour and goods sold.

Organization and

Management

Our team of management would include people who have around fifty years of experience in food, hotel and restaurant, catering, marketing, finance and management. We would recruit the best persons accessible, and help them with training, motivation and encouragement, and retain possibly the most efficient and productive staff.

The management of FOODBALL.MENU would handpick each staff. We would have an efficient process of interview for each position which would be designed to employ FOODBALL.MENU with the best qualified and experienced individuals. Every candidate would be assessed and rated as per the pre-characterized set of benchmarks intended for each of the positions. Verifications of the background would be used for the various designated positions. The endeavors of recruitment would constantly focus on referrals.

MANAGEMENT TEAM GAPS To fill in the gaps related with cost accounting, inventory management and payroll, FOODBALL.MENU would buy a point of sale system--POS which would simplify the communication link between the wait staff and the kitchen.

Orders would move via the PC to the kitchen printer directly. Another advantage of POS framework within FOODBALL.MENU is that it could keep track of all the things from the use of food to that of the most prominent menu products. Since the POS framework works as a clock, it could likewise assist in preparing the payroll, which would spare some amount of cash in the accounting division. Alongside the day to day functions of operating an eating outlet, a POS framework could sort out the tax and the loss and profit statement.

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Management

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Controls

Administrative

Systems

FOODBALL.MENU would have sound processes in management with a specific end goal to have control over the

With the staff line, it is critical that the FOODBALL.MENU stay current with the daily cash outlay. Purchasing a POS

costs, ensure the quality of the food served and offer customer friendly service. The following frameworks would be

framework would definitely assist with the day to day administrative reports:

utilized by the management:

Prime Cost Report on Weekly Basis:

Order Guide:

The accounts manager would create reports on a weekly basis which demonstrates the gross margin of the profits

FOODBALL.MENU would utilize a guide for an item specific order so as to keep a track of the history of the order and keep up the assigned levels of items in the inventory.

after the cost of products is sold and the labour expenses have been deducted from the revenue received from sales.

The prime cost for this kind of kitchen and the serving line ranges from sixty to sixty five percent. Legitimate control of the prime cost is the best efficient method with regard to the ability of the management to function the kitchen

Inventory on Weekly Basis:

and the serving line.

Management would perform a week by week inventory to decide the value for usage in making the loss and profit reports on a weekly basis.

Buying Records/Payables: The bookkeeper would do processing and would record the credits and invoices on a day to day basis. Reports

Tracking of Inventory on Daily Basis:

stating expenditures in cash; payment by means of cheque, and transactions of accounts payable would be promptly

Inventory on a daily basis would be taken against particular products. The movement would be contrasted with the data on sales so as to make sure that the assigned items have been correctly accounted.

accessible. Disbursements by cheques would be done by the bookkeeper.

Payroll Processing: Payroll cheques would be issued on a bi-monthly basis. The accounts manager would run reports from the

Daily Operations and

Production

FOODBALL.MENU would be open seven days every week

attendance and time system, make essential alterations, and make preparations for transferring to the payroll system. The processing of payroll would be handled by a payroll processing service.

at the time of the off-peak business hours.

The design of the layout of our unique concept of FOODBALL.

under warming conditions till the order is finished. The line

The purchase manager would oversee receiving, ordering and

MENU, including the kitchen, dining and serving line would

of kitchen preparation would be designed in such a way so

be done in such a way to ensure flexibility and efficiency to

that it could be operated by a minimum of one line cook and

production. Schedules of the orders would be staggered when

suit the client traffic variations and the peak hours of business.

to a maximum of four cooks. Such a plan permits the line

perishable items are being placed orders at various times

 When the guests arrive, they would be welcomed instantly

staffing to be acclimated to the volume of sales. The changes

every week to maintain the freshness. Standard supply and

by either an assistant manager or by the server and taken to

grocery orders would be placed less regularly, as per a storage

their seats. Orders for drinks would be taken and the guests

Rotation procedures and accurate labeling, along with

and schedule capacity limit which is pre-decided.

could much over the complimentary rolls offered. Once an

adequate facilities for storage would make sure that top notch

The operations manager would depend on operational

order of a particular client is taken, the order request would

for breakfast, lunch and dinner. This requires several shifts and the schedules would be decided in such a way which would enable the capacity to reduce or enhance the labour employed on an hourly basis as per the volume of sales keeping in mind the end goal is to have a work cost control consistently.

items prepared would be adequately accessible to cater to the orders placed at the peak business hours. Preparations which are ongoing and replenishment would continue to take place

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maintenance of adequate stock to cater to the demands of

agendas to check that each labour shift has been arranged accurately and to ensure that operational models are being followed, during, before and after the labour shift hours.

be printed automatically to a requisition printer situated in the cooking arena and the cook would utilize the printed

in the shift for each staff would include restocking, cleanup & preparation. All the monies would have the final settlement towards the finishing point of each labour shift. When the shift ends at night, it includes closing duties which would leave the kitchen clean and completely arranged for the following day.

ticket to monitor the orders placed and would place the food

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Future

Organizational structure

Future structure of FOODBALL.MENU would incorporate a store operations director when the locations of the store increase beyond four. We are of the view that this executive would evolve from

Future

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the positions of our stores’ administration. This would offer a supervisory level between the store management level and the executive level.

Services

In future, the growth plan of FOODBALL.MENU would be to offer franchise of the brand to entrepreneurs in the food industry. The franchise would not be limited to Bangalore or Karnataka, but would be distributed across India. This could possibly turn out to be a large part of the gross sales. The success of a franchising in Indonesia by the name of ‘Bread Talk’ is a realistic example in

this front. The FOODBALL.MENU has future plans to offer catering services for large-scale weddings, family get-togethers, and other occasions which desire a “home-style” theme and menu. The FOODBALL.MENU is focusing on Year 2 and Year 3 and by then, a sales agent would be employed to market our products directly for catering.

Milestones At the time of the initial set up of FOODBALL.MENU, its founders with assistance from experts would perform the planning & implementation in creating the brand and the development of the first outlet of FOODBALL. MENU. The planning & implementation would take around eight months, notwithstanding the process of refinement and revision which would take the rest of the one year period before the grand opening of FOODBALL.MENU.

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Financial

Plan

Along with providing a unique concept which has never been felt earlier, it is important to make this unique concept to be a financial success also. We have made a financial plan based on our knowledge and experience in this area.

With a start-up expenditure of Rs. 1.5 crores, we can generate Rs 4. 21 crores in sales by the end of year two, and create good net profits by the end of year three. We are seeking an amount of Rs. 1 crore from investors. Most of the costs are related to building expenses, licenses and permits, insurance expense, equipment in the kitchen, furnishing, furniture, inventory of the eatery area, marketing campaigns, and wages for employees.

In addition, working capital and contingency is required. We are investing Rs 50 lakhs from our own capital and looking to raise from investors an additional amount of Rs. 1 crore. Our favored instrument would be five year subordinated notes having an alluring coupon rate of twelve percent for the initial two years and fifteen percent for the final three years. Towards the close of five years, the notes of the investors would have matured and original principal in addition to a two percent premium and the last interest payment would be given. Our philosophy for the investors is conservative. Since start-ups in the food industry are very speculative, our commitment and belief to our investors would be to pay a predictable and generous ROI--rate of return while not affecting our cash flow operations. As FOODBALL.MENU

turns out to be more reliable and established, our capacity to pay a better return of capital would be proved by an enhanced coupon rate of fifteen percent of the original principal. At the time of maturity, we feel it appropriate to retire the notes with a two percent premium to the original principal invested.

FOODBALL.MENU would create a cash flow which is negative from the operations conducted in the initial five months of the start of business. From the 6th month onwards, the flow of cash would be positive, which would enable FOODBALL.MENU to return the debt fund gradually and create a cash flow surplus for normal financing of FOODBALL. MENU and also share the profits of FOODBALL. MENU with the owners. Regardless of the positive flow of cash from the 6th to 10th month of the 1st year of operations, the 1st year would lead to a total cash flow which is negative from the operations. Cash flow which is negative from the operations needs to be covered with adequate amount of financing and subsequently a cash flow which is positive would evolve from financing. On the basis of the planned flow of financing sources, we could see that FOODBALL.MENU would finally be successful with regard to getting a positive cash flow of funds in transaction accounts, which would make possible the effective startup of FOODBALL.MENU. During the end of the 1st year of functioning, FOODBALL.MENU would have a good closing balance of cash in its account.

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CONCLUSION Entrepreneurs have the tendency to write a business plan with a very optimistic outlook, highlighting only the strengths and reducing the risks.

However, as business owners we have a financial commitment and vested stake in the success of FOODBALL.MENU. Our intention is to have a definitive business, marketing and financial plan which not only serves our requirement for capital financing, but is also used as our business roadmap on a daily basis.

We have taken here all the precautions required to validate our financial and business models, with an emphasis on realistic projections. We hope that we would be able to have support and co-operation from you for our unique concept and realistic business model.

BEST LOCATIONS R.R.Nagar (allocated Location) Electronic City Koramangala Whitefields J.P.Nagar Hebbal (near Manyata Tech Park) Marathalli Yeshwanthpur

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Skyblue Event Management India Pvt Ltd 858, 2nd Floor, Channasandra, Dwarakanagar, Uttarahalli-Kengeri Main Road, Bengaluru 560 098

+91 9739807776

info@skyblue.team