No | Name Student | I.D | 1 | | | 2 | | | 3 | | | 4 | | | | | | Teacher Name: | | | | |

Restaurant services business plan

Table of Contents Restaurant services business plan 1 Dhofari night's restaurant Services 1 Business description 1 1.1 Nature of Industry 1 1.2 Name of Business Organization 1 1.3 Description of Products/Services 1 1.4 Brand name/Logo 2 Logo 2 1.5 Vision 2 Mission 2 Objective 3 1.6 Ownership and organizational structure 3 Organizational structure 4 Market Analysis 4 2.1 Target customers 4 2.2 Competitive advantage 5 2.3 Marketing media 5 2.4 Promotion 6 2.5 pricing strategy 6 2.6 Sales and Distribution 6 Physical facilities and raw material 7 3.1 Location of business 7 Advantages of location 7 3.2 Physical facilities 8 Human resources 9 4.1 Required employees 9 4.2 Recruitment and training 10 Recruitment 10 Training 10 Financial planning 10 5.1 Financial planning 10 5.2 Source of funds 11 Sales forecast and profit estimation 11 6.1 Sale forecasting 11 6.2 Profit estimation 12 Conclusion 13 References 14

-------------------------------------------------

-------------------------------------------------
Dhofari night's restaurant Services

-------------------------------------------------
Business description

1.1 Nature of Industry

The business we are going to start is related to the Hotel industry. Our business will be related to the business entrepreneur as per types of the entrepreneur. The location of the hotel is at new Salalah, Salalah city. I have selected the sole proprietorship as its formal legal entity. This structure was chosen because of its operational simplicity. Although this structure exposes the owner to unlimited liability, risk management and insurance protection will be established to offset this risk.
1.2 Name of Business Organization

For our business we have choose the name "Dhofari night's restaurant".
1.3 Description of Products/Services

The Pasta House menu offers around 10 Omani dishes varieties and 15 specialty chicken, veal, and seafood entries, along with an assortment of appetizers, sandwiches and salads, including the famous "special salad" served in unlimited refills. It serves an interesting variety of cocktails, and desserts to complement each meal. The menu also offers several "Mangia Bene" items that provide the same generous portions and quality flavors as the regular menu, but with low-fat, low-calorie, and low-cholesterol benefits.
A fun children's menu for ages 12 and under features "Tom & Jerry, “a cartoon character who suggests favorites like spaghetti and meatball pizza, and toasted ravioli in portions just right for smaller appetites.

1.4 Brand name/Logo

Dhofari Night’s Restaurant will be the brand name of the restaurant.

Logo

1.5 Vision

To create the best, branded, stir-fry and healthy eating restaurant in Salalah city, to be recognized for providing great food, entertainment and fast, efficient friendly service.
Mission

Dhofari Night’s restaurant mission is to be a full service, family restaurant offering affordable, high quality Omani cuisine inspired by authentic family recipes. Our goal is to provide our customers with an entire dining experience that exceeds their expectations on every visit. We do this by recommending add-on items that will enhance their dining experience. Our restaurant is clean and the quality is always high. We value the people who work for us. Quality employees make quality food, keep the restaurant cleaner, give better service, and stay employed longer because they like working at Dhofari Night’s restaurant We have found that friendly managers hire friendly crew people and friendly crew people attract customers.
Objective
* Create an atmosphere where each person can work as a team member, with clear goals and high standards that profit everyone. * Combine the corporate marketing strategies with my own to build volume quickly. * First year sales to hit between 1/2 and 1 million R.O with 10% growth in first few years. * High Gross margins. * Maintain food and labor costs consistent. * Maintain and expand my outstanding reputation. * Remain a neighborhood family restaurant. * Be the first fine dining Omani Restaurant in Salalah (the fastest growing community in Salalah).

1.6 Ownership and organizational structure

Dhofari night’s restaurant will be under the sole proprietorship. Mr. Ali is the owner of the restaurant, having a vast experience of the restaurant. Earlier they are running the 2 restaurants in the Muscat city on the different locations.

Organizational structure

-------------------------------------------------
Market Analysis

2.1 Target customers

A. Individuals S.No | Gender | Age group | Place of customers | Remarks | 1 | Male | 5 to 20 | Salalah city | 30 % | 2 | Male | 20-40 | Salalah city | 50 % | 3 | Male | 40 up | Salalah city | 20 % | 4 | Female | 5 to 20 | Salalah city | 20 % | 5 | Female | 20 to 40 | Salalah city | 60 % | 6 | Female | 40 up | Salalah city | 20 % |

B. Organizations S.No | Organization | Place of customers | Remarks | 1 | Salalah Airport company | Salalah city | 30 % | 2 | Dhofar municipality | Salalah city | 25 % | 3 | Salalah free zone | Salalah city | 25 % | 4 | Salalah port | Salalah city | 20 % |

2.2 Competitive advantage

* Healthy Omani food without using refined cooking oil * Cost advantage resulting from efficiency * Foods from the other countries will be served also * Product differentiation from other restaurants in city * Separate playing place for the kids * No compromise on the quality of food * Main shopping malls of the city is near by the restaurant location * In the khareef season a lot of the visitors are coming to the Salalah city and our location is nearby the renting apartments and buildings.

2.3 Marketing media

A combination of local media and event marketing will be utilized at each location. T.V, news papers, holdings, banners and electronic sign boards are most effective, followed by local print media. On side the social media such as twitter, face book, YouTube and whatsapp will be also used for the marketing of the restaurant in the country and other gulf countries.

2.4 Promotion

* Free home delivery on orders * Special discount on the families lunch or dinner * Special discounts on parties and functions * Making lucky draw for different products like cars etc. with having a coupon on the dinner or lunch up to 20 R.O. * Gifts for kids with families * Making the sponsor for foot ball teams * Making the face book and twitter page for promotion of our new food products

2.5 pricing strategy

Our pricing strategy will focus on providing high quality, healthy food that is quick and has a unique flair. Because of this, we expect to be able to charge somewhat more for our products than other stores, as long as the customers agree that the food is better than average. Our pricing strategy is positioned as "generic", meaning that 4.000 R.O is the average consumer spending for a snack or light lunch in Salalah. Leveraging the volume of fries, Omani goods, and sea food to be sold, we are serving the majority of community of Salalah city.
2.6 Sales and Distribution

We need to offer fast service at peak times. The key is a good crowd balance, so that we never look empty but we are never so full that we turn people away. Lines have to move fast.
We need a good selection of convenient foods.
Our most important sales strategy is develop repeat business. Every customer who comes in has to want to return. To that end, we will offer some of the more established sales strategies such as discount cards, special menu days, and a regularly changing menu. Dhofari night’s restaurant intends to keep accurate track of what types of Omani foods and other foods sell well and to create a program of customer feedback through surveys. With this information we will be able to streamline our food line to match the local tastes and encourage more people to eat at Dhofari Night’s restaurant.
Finally we will design a home/business delivery system that will allow for the dropping off of food within 1/2 hour after the order is made to insure the best possible eating experience and customer churn rate.
-------------------------------------------------
Physical facilities and raw material

3.1 Location of business

As discussed location of the business is at the New Salalah, nearby the Lulu, Max and City center shopping malls.
Advantages of location

Every day thousand of the peoples from the city are moving by these shopping malls. Onside important organizations of the government are also located nearby the restaurant location. Schools and colleges are also nearby here. Onside peoples in the city mostly of the peoples are fan of the good food and they are having their own vehicles. So I think once we are running there is no way that we will not give a good attraction to the community of the city.

3.2 Physical facilities

Facilities | Quantity (Units) | Price per unit(OMR) | Total cost(OMR) | Two floor Building + Land | 1 | 1,75,000 | 1,75,000 | Government registration etc. | 1 | 500 | 500 | Renovation | 1 | 3000 | 7000 | Tables and chairs | 30 | 80 | 2400 | Function hall chairs | 300 | 6 | 1800 | Sofa set | 4 | 150 | 600 | Cooking ranges | 4 | 250 | 1000 | Owens | 3 | 50 | 150 | Juicer & blenders | 4 | 40 | 120 | Refrigerators | 5 | 150 | 750 | Deep freezers | 2 | 250 | 500 | Bar-B-Q machine | 1 | 300 | 300 | Coffee machine | 1 | 400 | 400 | Plates etc | 200 | 12 | 2400 | Telephone and internet | 1 | 100 | 100 | Sign board | 1 | 400 | 400 | Total expenses | 1,93,420.000 |

-------------------------------------------------
Human resources

4.1 Required employees

S.No | Position/title | Qualification | Responsibilities | Salary/ month (OMR) | T.Cost / Year (OMR) | 1 | Manager | Business management | To manage the restaurant | 400 | 4800 | 2 | Marketing manager | Bachelor in marketing | Managing marketing of restaurant | 300 | 3600 | 3 | Receptionist | Diploma in hostelling | Handling cash, and managing the dining hall | 250 | 3000 | 4 | Dining hall in charge | Diploma in hostelling | Managing the waiters and dining hall | 200 | 2400 | 5 | Head chef | Diploma in cooking | Menu, cooks, quality and taste of food | 250 | 3000 | 6 | 3 cooks | Certificate of cooking | Cooking foods | 450/150 | 5,400 | 7 | 12 waiters | Certificate | Hosting the customers | 1,440/ 120 | 17,280 | 8 | 5 Helper | Nil | Cleaning | 450/ 90 | 5,400 | 9 | Gate keeper | Nil | Welcome to customers and taking care of their vehicles | 100 | 1200 | Total | 46080 |

4.2 Recruitment and training

Recruitment

I will place a advertisement in the newspaper for the employees from the recruitment agencies. They will make the interview and screening of the employees. Top management I will hire myself with having a look on the past experiences of them, then making a interviews and taking a screening process.
Training

As I had decided to hire the peoples who are having the good experience in the good restaurant chains, so there will be no need of the training for them.

-------------------------------------------------
Financial planning

5.1 Financial planning

S.No | Detail of expenses | Amount (OMR) | 1 | Physical facilities ( equipments, Building etc) | 1,93,420 | 2 | Staff salaries ( 1st 2 months) | 7680 | 3 | Advertising (T.V, News Papers, Radio) | 1500 | 4 | Advertising ( broachers, stickers) | 500 | 5 | Holding boards (different sites of city) | 1200 | 6 | Staff dress | 800 | 7 | Website | 200 | Total | 205300 (OMR) |

5.2 Source of funds

S.no | Sources of Funds | Amount (OMR) | 1 | Own capital | 80,000 | 2 | Loan from bank | 1,30,000 | Total | 2,10,000 |

-------------------------------------------------
Sales forecast and profit estimation

6.1 Sale forecasting

Month | Sales unit/ number of customers | Price per customer (average price) | Total sale / month(OMR) | January | 400 | 4.000 | 1600 | February | 500 | 5.000 | 2500 | March | 600 | 5.000 | 3000 | April | 600 | 7.000 | 4200 | May | 650 | 8.000 | 5200 | June | 700 | 8.000 | 5600 | July | 750 | 9.000 | 6750 | August | 750 | 9.000 | 6750 | September | 800 | 10.000 | 8000 | October | 800 | 10.000 | 8000 | November | 850 | 11.000 | 9350 | December | 900 | 12.000 | 10800 | Grand Total per anum | 71750 |

6.2 Profit estimation

| | Year 1 | Year 2 | Year 3 | Sales | 1,681,248 | 1,747,957 | 1,817,321 | Direct Cost of Sales | 421,053 | 429,474 | 438,064 | Other Costs of Goods | 0 | 0 | 0 | Total Cost of Sales | 421,053 | 429,474 | 438,064 | Gross Margin | 1,260,195 | 1,318,483 | 1,379,257 | Gross Margin % | 74.96% | 75.43% | 75.90% | Expenses | | | | Payroll | 471,438 | 528,780 | 544,643 | Sales and Marketing Promotions | 0 | 0 | 0 | Depreciation | 66,144 | 66,144 | 66,144 | Credit Card Discounts | 21,692 | 21,930 | 22,172 | Royalty& Advertising Fees | 104,142 | 105,288 | 106,446 | Utilities 2.4% of Sales | 40,350 | 40,794 | 41,243 | Insurance | 35,304 | 35,692 | 36,085 | Paper Costs | 30,262 | 32,881 | 36,169 | Coupons | 158,555 | 160,299 | 162,062 | Trash Disposal | 1,500 | 1,517 | 1,533 | Uniforms | 3,000 | 3,033 | 3,066 | Telephone | 3,000 | 3,033 | 3,066 | Maintained& Repairs | 13,500 | 13,649 | 13,799 | Small wares | 1,500 | 1,517 | 1,533 | Outside Services | 3,000 | 3,033 | 3,066 | Cleaning & Dishwashing | 11,769 | 11,898 | 12,029 | Menus & Guest Checks | 1,200 | 1,213 | 1,227 | Linen & Laundry | 1,500 | 1,517 | 1,533 | Music & Entertainment | 1,500 | 1,517 | 1,533 | Advertising | 1,500 | 1,517 | 1,533 | Over/Short | (180) | (182) | (184) | Professional Fees | 4,500 | 4,550 | 4,600 | Taxes & Licenses | 1,980 | 2,002 | 2,024 | Bank Charges | 936 | 946 | 957 | Pest Control | 1,500 | 1,517 | 1,533 | Payroll Taxes | 70,716 | 79,317 | 81,696 | Office Expense | 3,900 | 0 | 0 | Other | 2,100 | 2,123 | 2,146 | Total Operating Expenses | 1,168,508 | 1,238,956 | 1,266,337 | Profit Before Interest and Taxes | 91,687 | 79,527 | 112,920 | EBITDA | 157,831 | 145,671 | 179,064 | Interest Expense | 56,050 | 53,200 | 50,667 | Taxes Incurred | 7,868 | 5,607 | 13,711 | Net Profit | 27,769 | 20,719 | 48,542 | Net Profit/Sales | 1.65% | 1.19% | 2.67% |

-------------------------------------------------
Conclusion

This business plan will be using as a working tool for the successful operation of the “Dhofari night’s Restaurant”. The location and area analysis, target market analysis, SWOT and local marker & competitor analysis all suggest that the restaurant will be popular and successful. The owner understands that in the expectations, due to circumstances beyond control, customer needs and preferences will change. Our dedication is to run the business according to business plan we made what would work as a working tool. We will change our strategy according to trends in the hospitality industry in Salalah area. To acquire our objectives we will be looking at our sales, production, personnel, inventory, customer profile and demand, customer satisfaction, repeat customer, disbursements etc

-------------------------------------------------
References

http://www.restaurantowner.com/public/department51.cfm http://restaurants.about.com/od/finances/a/Restaurant_plan.htm http://www.caycon.com/restaurant-business-plan-sample.php http://smallbusiness.chron.com/write-business-plan-restaurant-food-business-1390.html http://www.fastbusinessplans.com/sample-business-plans/restaurant-business-plan.html
http://www.futurpreneur.ca/en/resources/start-up-business-planning/business-plan-examples/food-and-beverage-business-example-business-plan/