FAST FOOD RESTAURANT

YUMMIE SANDWICH

PREPARED BY MANISH DESAI PGDM (SYSTEMS) B-11

Executive Summary
OBJECTIVE
The purpose to start this business is to serve people of new era with a different and the most competitive style. We want to help those people who could not spend time in their busy schedule to take healthy food by diet sandwich which is 100% nutrient, healthy. The prime purpose is to generate profit by providing superb customer services. We aim to be leader in providing quality food items that fit into a balanced diet. Our aim is to provide the hygienic and delicious tastes of sandwich that the customers have never tasted before. We want to add convenience in the lives of fast food lovers by providing them the most wonderful dining experiences.

MISSION
Our main goal is to be one of the most successful fast food outlets in Mumbai. We want our customers to have the total experience when visiting our outlet and website. We strive for total customer satisfaction. Our main focus will be serving high-quality food at a great value.

INDEX

No 1 2 3 4 5 6 7

Topic Introduction Company Summary Design & Framework Operation Product & Location Financial Plan Marketing Plan

Page No 4 7 8 10 13 16

1. INTRODUCTION
1.1 The restaurant industry review
Food service business is one of the largest industries in the country. This number has been increasing for the past seven years. In the past five years the restaurant industry has outperformed the national GNP by 40%. The reasons given by: 1) lifestyle changes, 2) economic climate, and 3) Increase of product variety. There are new restaurants opening every month and more needed to keep pace with increasing demand.

1.2 Trends & Strategic Opportunities

The predicated growth trend is very positive both in short and long-term projections. Folkney states that as modern living creates more demands, people will be compelled to eat more meals away from home. The National Restaurant Association released the Foodservice Industry report that forecasted how the industry might look in coming years. Some highlights from the panels findings:

Consumers will spend a greater proportion of their food away from home. Independent operators and entrepreneurs will be the main source of new restaurant concepts.

Nutritional concerns will be critical at all types of foodservice operations, and food flavors will be important.

Environmental concerns will receive increased attention.

1.3 Who eats fast food???

The food concept and product image will attract majority of the

The student more and more young people have developed healthy eating habits. Some also go through a health food phase while in college. The health conscious person of any age or sex this includes anyone on a restricted or prescribed diet or those who have committed to a healthy diet. Curious and open-minded if you try it, you will like it. Through marketing, publicity, and word-of-mouth, people will seek out a new experience and learn that nutritious food can be tasty, fun, convenient, and inexpensive.

1.4 WHEN do people eat fast food???

Lunch (44%) Morning snack (40%) Afternoon snack (31%) Dinner (19%) Evening snack (14%) Breakfast (12%) The average person (over the age of 12) eats at a fast-food restaurant for an average of 9.2 times monthly.

1.1.5 Proposed business legal status

Although the legal status of business tends to play an important role in any setup, the proposed fast food business is assumed to operate on a partnership of 5 members which may extend in case of addition of new products that might add significant Business to the existing setup.

1.6 Industry Analysis

Although the restaurant industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady growth. More and more people have less time, resources, and ability to cook for themselves. Trends are very important and we are tasking interest to provide lighter, healthier foods at moderate to low prices. The keys to success in achieving our goals are: Product quality. Not only great food but great service and a fun-entertaining atmosphere. Managing finances to enable us to open new locations. Controlling costs. Focusing on themes that have customer appeal.

Creation of spectacular design and layout at each facility.

2. COMPANY SUMMARY
2.1 About:
Yummie Sandwiches a locally owned fast food outlet. Yummie Sandwiches will provide a combination of excellent food at value pricing, with fun packaging and atmosphere. Yummie Sandwiches the answer to an increasing demand for fast food, to be consumed while window shopping and walking around inside a shopping mall. In todays highly competitive environment, it is becoming increasingly difficult to differentiate one fast food outlet from another. Mumbai, a city state, is now becoming the model metropolis for Asias new economic boom. Our main priority is to establish one outlet in a crowded mall, preferably in one of prominent shopping malls in Mumbai. Later, our effort will be a further development of more retail outlets in the surrounding area. Yummie Sandwiches will entice youngsters to bring their friends and family with our innovative environment, fresh-cut Belgian fries, and selection of unique signature dipping sauces.

2.2 Critical Success Factors for Yummie Sandwiches

Establish and maintain an exclusive relationship with a baker to supply on a daily basis, 6 days per week, a range of specialty and exclusive breads baked according to proprietary recipes Purchase an extensive range of high quality meats, cheeses, fruits & vegetables Recruit and train Friendly people with the right attitude to the customer (the customer is always right) Highly efficient, creative people who enjoy making the best sandwiches for customers Encourage innovative product suggestions from customers and staff Charge a premium price but one which, together with the product and the service, ensures customer value-for-money Promote, make and serve fresh, exclusive, attractive, tasty, well-presented sandwiches always.

3. DESIGN AND FRAMEWORK

3.1 Layout of our Sandwich Shop

3.2 APPLYING DESIGN PRINCIPLES TO LAYOUT

Space analysis for the following functional areas:
Receiving Storage Office / counter Pre- Preparation Final (Hot-food) preparation Employee locker room and toilet Service areas Washing

3.3 OPERATING FACILITIES AND EQUIPMENT TO RUN THE BUSINESS

1. Kitchen Equipment Commercial Fryers Hot Food Storage Steam Equipment Commercial Ovens Wood Cabinet Carts Work Tables Tissue rolls Cutlery sets Freezers Generators Microwaves Waste bins

2. Kitchen apparels Aprons Bandannas Caps & Hats Chef coats Chef hats Face masks Finger guard Kitchen gloves

3. Cooking equipment Restaurant Toasters Sandwich Grills Sandwich Press

4.Stationary Register rolls Sales book Tape products

4. OPERATION
4.1 OPERATIONS PLAN
Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with fast preparation and served to the customer in a packaged form for takeout takeaway or can be consumed at the store or the restaurant.

The operational plan is an essential component to our business plan and it tells the reviewer how we are going to get your product/service out to market. That is, how we are going to get your product out of the production stage to the doorstep of you target customer. Speaking about our outlet, we have three sections in total in our store, which will be catering to different kinds of customers according to their taste and preferences.

We have positioned our products/store as value for money and quality fast food but at the same time we are not serving our customers, we want our customers to help themselves this strategy will also work as word of mouth promotion where the experienced customers will tell new customers creating a unique interest in the minds of potential customers.

4.2 INVENTORY MANAGEMENT SYSTEM

An inventory strategy implemented to improve the return on investment of a business by reducing inprocess inventory and its associated carrying costs. Now as a store of fast foods we are in instant need of vegetables and other grocery requirements as and when needed or required. This we will come to know through our Chefs such as the presence or absence of a part. Quick communication of the consumption of old stock which triggers new stock to be ordered is key to inventory reduction. This saves warehouse space and costs. In order to meet our requirements we will be having tie ups with Vegetable Vendor and 1 Grocery store.

4.3 Supply Chain Management (SCM) is the management of a network of interconnected

businesses involved in the ultimate provision of product and service packages required by end customers. we will be having tie ups with sum of the vendors of vegetables and grocery stores, so that our needed

requirements doesnt get hampered as we will be following JIT and EOQ methods to avoid unnecessary wastage of resources and money

4.4 PRODUCTION PROCESS

4.4.1 Preparing a Sandwich
Since its a fast food which can be prepared very quickly as half of the things used to produce something is already ready or prepared now preparing a Sandwich will start with having all the necessary vegetables on its place which means having our inventories on place, then the process of making the food thats the sandwich will start followed by the Finished product thats sandwich having Inventories On place Work in Progress Finished Product In order to meet the demand of inventories which we will be having we will be using sum of the production operation techniques which will see that we are making optimum utilization of resources and minimum wastage.

4.4.2 Manufacturing Plan

Once an order is received, the associate behind the service counter will begin to assemble the customers order based on the sales data which will be displayed on a monitor. Each associate behind the service counter will be responsible for a certain aspect of the assembly line such as; placing the necessary ingredient in the bread, adding the required condiments, and making sure the meal is properly wrapped before delivery and set on a serving container. The assembly line will have placards or assembly instructions showing how each meal should look and what condiments need to be on the sandwich. This will ensure that each sandwich is done the same and will maintain quality. There will also be an associate in the rear of the kitchen who will supply the production line with more products.

4.5 MANAGEMENT REQUIRED TO RUN THE BUSINESS 1. Fast food manager 2. Quality assurance manager

Designation/type Owner kitchen supervisor shift supervisor Cook take away order taker dish washer Cleaner guard(12hour) Total

No 2 2 3 4 1 2 1 1 16

Cooks: Prepare food in a prompt, safe and clean manner to ensure complete customer satisfaction. V.P. Quality: Sets standards of quality to meet all state and federal health and safety guidelines. Quality Manager: To assist V.P. of quality in obtaining all state and federal health and safety guidelines, as well as delegation of tasks to ensure these guidelines are being maintained. Quality Supervisor: Oversees, and assists individual restaurant and its maintenance associates to ensure the company, as well as state and federal health and safety guidelines are being maintained or exceeded. Maintenance: Carries out all functions as assigned by quality manager or quality supervisor with a constant regard for fellow associates, and customers well-being.

5. PRODUCT & LOCATION

5.1Product Line Yummie Sandwich is diversified into many food items. Sandwich being the main product, yummie sandwich will also prepare different rolls (Veg NonVeg), Beverages, Burgers, pastas etc.

Sandwiches Rolls Pasta Prodcuts Burgers Beverages Salads

5.2Superior Food Quality

The bedrock of all our socially responsible supply efforts is our commitment to ensuring that all the foods and beverages we serve our customers are safe. We do business only with suppliers that share this commitment and work with them to continuously monitor, test, and track our ingredients. We have stringent standards and checks in place in critical areas throughout the food supply chainfrom "fork to farm." Our Operations and Training manual for restaurant managers includes a whole chapter on food safety, with requirements and guidance that cover all the critical control points at the restaurant levelfrom supply and delivery through storage, preparation, and holding.

Food safety procedures are monitored by staff operations consultants, who regularly visit our restaurants to advise managers on operations. The consultants also conduct periodic restaurant operations reviews, which include assessments of food safety procedures. Managers are expected to correct any irregularities identified.

We plan to adhere to establishing service attitudes and policies for effective quality functioning and service provision. All the customer complaints which would have to be handled and how we will go about getting customer feedback such as surveys or through mystery shoppers will all be a part of the process of adhering to quality standards

5.3 LOCATION The first outlet of Yummie sandwich will be open in a prime mall, such as RAGHULEELA at Poisar near Borivali (W).

WHY A MALL??? Now-a-days peoples disposable income has increase, people on Saturdays and Sundays go out into the malls for shopping and movies. The Malls now are not just the place for shopping; its a place for refreshment, movies, shopping, etc. for the families. Most of the people who come to the malls tend to buy something for eating or are hungry enough after their shopping.

5.3 MAP

6. FINANCIAL PLAN

7. MARKETING PLAN
A comprehensive business plan includes a sound marketing plan. Owner, investors and bankers want to know you have a proactive plan to grow your business. You cant rely on instant popularity and simple word-of-mouth marketing just because some restaurants, but not many, open their doors to instant success. Objectives: Shall deliver what is promised, promptly Shall adapt to the changing trends and deliver the best accordingly Shall strive to maintain harmonious relationship with customers & suppliers

Goals: Create Awareness through intensive marketing Attract people and impart the experience Break even by the third year of establishment

7.1 Brand name: Yummie Sandwich USP Diet sandwiches is our USP. We care for the calorie that our sandwiches add to your health. We give sandwiches that will not make you sluggish in the morning and that can kill your hunger during the noon, will give you a light feel for your dinner. We are here to break up the common perception that fast food destroys your health. We value your health than anything else. Service differentiation We are providing the customers with diet sandwich so it maintains their health. We will be providing fast food in area of 5km. from our fast food hub. This is a unique positioning were in the customer will perceive us different from other fast food outlets.

Segmentation For any business it needs to identify the segment they are going to segment the population. We segment people between age group who are so conscious about their health. We here by segment our customers into elite (who are youngsters between age 20-30) and premium (people between age group 30-45). Segmentation helps to cater each individual segment that has commonality. Targeting We cater mainly to these two segments that will take care of our sales. Once we are done with our segmentation we are in to how we will target our segment. Unlike a common segment where you have wide range of population with different needs, segmentation helps better in targeting our segment. You have a population with a commonality which you can tap. We focus our two segments so that they feel their needs are satisfied to the fullest possible. Positioning Now the biggest challenge in front of us is how we are going to position our products in front of our segments. To our elite segment we would like to position our sandwiches as tasty, trendy, with more varieties. We make them feel that we make them trendy, youthful with the fast foods but with concern for their health. Once we could position ourselves to our elite customers here comes our premium customers. Here lies our greatest challenge and also opportunity. They are the customers who we are looking for. They are the ones who are really health conscious but need our sandwiches to cope with their fast moving schedules. To them we are going to position our sandwich as a Sandwich of their money, health and time.

7.3 Marketing mix

Product Our main product is sandwich. We are specializing in producing sandwiches that are not going to affect your health. We will have customization that is our customers will get their choice of taste. We use product differentiation strategy were we differentiate our product we make the customer to feel that we are not offering them the ordinary sandwiches that everyone offers. Price We are going to use cost plus pricing strategy. Since we are going to differentiate our product from the others we are going have this strategy. Customers will not feel the difference in our price even if it is high as it appears to be a different one. Promotion The foremost activity and most important among the marketing mix is promotion. We need to create the awareness among the people about our sandwiches. Or else it will be considering as yet another sandwich in the market that has evolved to add fuel to existing health problems. It is our campaign that is going to bring out the innovation that we have brought in sandwich. One our advertisement campaign succeeds sure our sandwich will stand on its own. We would like to go for food festivals, sponsoring events in colleges, through Fm and hoardings. Place This is where we are one step ahead of our competitors. We see to that we are nearer to our customers. The Raghuleela Mall is always crowded with visitors.