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Marketing Plan of an organic Restaurant

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Information about Marketing Plan of an organic Restaurant
Education

Published on March 6, 2014

Author: imtiaz2578

Source: slideshare.net

Description

The business planning of an organic restaurant is presented here.
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WELCOME TO

PRESENTED FOR Mr. Arafat Rahman Assistant Professor, Principles of Marketing(MKT-201), Institute of Business Administration, Jahangirnagar University

LET’S INTRODUCE OURSELVES ANIQA TAHSIN ANCHAL(787) NAFIZ IMTIAZ NOOR(816) AFROZA AKTER(790) SABIHA SULTANA(1257) MD.SHAFAETH ZAMAN(802) MD.AFATRUL ISLAM(1981)

PARADISE DE NATURE

PARADISE DE NATURE LOCATION: GULSHAN-2 OPENING & CLOSING: 11.00 AM-10.00 PM PRICE: PREMIUM

BUSINESS IN BRIEF Enlightened Surroundings Variety, Variety, Variety Dinner Buffet Quality Food Affable Employees

MARKET SEGMENTATION AGE GENDER OCCUPATION INCOME

MARKET TARGETING Corporate in different:  Banks MNCs

SWOT ANALYSIS

STRENGTH Fresh market Fully New idea No dependence on raw materials Organic elements are ensured Customer satisfaction Strong staff resources Own transport Secured source of capital Attractive interior

Weakness Very unfamiliar concept Cost-sensitive project Small dimension of the restaurant Amateur senior management Absence of occasional discount

OPPORTUNITIES  Taking over of competing firms  Impressive relationship with suppliers  Cutting costs

THREATS  Competitors’ change in action  Change in consumer taste

ANALYSIS OF COMPETITORS Major competitors: Asparagus Aristocrat Topkupy

Marketing Mission • To serve quality food with at a great value • To feature a large selection of freshly prepared food • To feature items from different cuisines and different price ranges • To combine menu variety, atmosphere, ambience and friendly staff to create a sense of “place”

MARKETING OBJECTIVES To provide quality organic food stuffs to the locality. To modify the menu and other services with the change in consumer 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 can be satisfied. To increase the average sales from year to year by materializing the above mentioned objectives.

Marketing strategies Strategies relating to products  Strategies relating to pricing  Strategies relating to advertising/promotion Strategies relating to distribution

STRATEGIES RELATING TO PRODUCT The Menu Organic Ingredients Ethnic Ingredients Interior design

STRATEGIES RELATING TO PRICE • Premium Pricing Strategy • High quality product • Charge the highest price

STRATEGIES RELATING TO PR0MOTION Banners TVC Ads in Newspapers

Our website

THE DAILY STAR’S ARTICLE ABOUT US

SALES PROMOTION CHECK AVERAGE FREQUENCY NEW TRIAL PARTY SIZE

FINANCIAL ANALYSIS Income Statement Balance Sheet Statement of Cash flow

Income Statement 1st year 2nd year 3rd year 13,832,800 15,344,200 16,930,604 Less: cost of products sold 7,500,000 8,000,000 9,250,000 Gross profit 6,332,800 7,344,200 7,680,604 Rent 150,000 150,000 150,000 Utilities 400,000 500,000 550,000 Instrument 360,000 500,000 500,000 Advertisement 500,000 600,000 400,000 800,000 800,000 2,550,000 2,400,000 Total net sales Expenses: Fixed Expenses: Miscellaneous expense Total fixed expense 600,000 2,110,000

Controllable Expense : Salaries / wages 980,000 1,200,000 1,000,000 Supplies 320,000 400,000 420,000 (3,410,000) (4,150,000) (3,820,000) Net income before taxes 2,922,800 3,194,200 3,860,604 Taxes (30%) (876,840) (958,260) (1,158,181) 2,235,940 2,702,423 Total fixed and controllable expense Net Income 2,045,960

Balance Sheet Current year to date Prior year to date Prior year end Cash 21,000,000 17,500,000 3,500,000 Net Receivables 25,000,000 20,000,000 5,000,000 Other Receivables 12,500,000 11,500,000 1,000,000 Inventory 5,000,000 7,000,000 -2,000,000 Prepaid expenses 1,000,000 700,000 300,000 64,500,000 56,700,000 7,800,000 225,500,000 118,300,000 107,200,000 290,000,000 175,000,000 115,000,000 Assets: Current Assets: Total Current Asset Fixed and Other Assets Total Assets

Liabilities and Owner’s Equity: Current Liabilities 50,000,000 40,000,000 10,000,000 Long term Liabilities 100,000,000 80,000,000 20,000,000 Stockholder’s Equity 135,000,000 51,700,000 83,300,000 3,300,000 1,700,000 175,000,000 115,000,000 Retained Earnings Prices Retained Earnings 5,000,000 Current Total Liabilities and Owner’s Equity 290,000,000

Statement of Cash flow Cash flows from operating activities: Net income 2,702,423 Adjustments to reconcile net income to net cash provided by operating activities: Increase in accounts receivable (6,000,000) Increase in accounts payable 10,000,000 Net increase in cash 6,702,423 Cash, January 1,2012 14,297,577 Cash, December 31,2012 210,000,000

BREAK-EVEN ANALYSIS

MASTER SCHEDULE

MILESTONE

CONTINGENCY PLANS Performance standards and financial controls: Product Activities Budget Performance Standards Possible Corrective Action 1. Advertisement 20 million Big billboards construction areas celebrities on Print media and in advertisements 2. Import new process 100 to 150 million plant Waste heat recovery Efficient use of plant that reduces the resources production cost 3. Buy new trucks for transportation 50 million Transportation for long Increase distance routes trucks transportation needs for

WE DON’T SELL FOODS, WE SELL BEST FOOD EXPERIENCE

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