BUSINESS PLAN FOR RESTAURANT

TABLE OF CONTENT

1: Executive summary………………………………………………………………..1

1.1 Business objectives……………………………………………………………2

1.2 Vission statement………………………………………………………………3
1.3 Mission statement……………………………………………………………...3
1.4 Guiding principles…………………………………………………………… 4
1.5 Key to success………………………………………………………………….5

2: Business description………………………………………………………………..5

2.1 Legal form ………….…………………………………………………………5

2.3 Start up cost…………………………………………………………………….5

4: Marketing plan………………………………………………………………………7

4.1 Target market strategy…………………………………………………………..8

5: Organization plan……………………………………………………………………..9

6: Financial plan………………………………………………………………………….10
1: EXECUTIVE SUMMARY

The university of Dodoma Restaurant will offer food and services such as drinks like soda,
water, juice, tea and coffee, and also food like rice, chips, Broastedchicken, pork roast and
generous salads are all on the menu. We will offer our services in high quality

The restaurant will be owned and operated by five partners Faustin, Monica, Hassan, Catherine
and Shadrack. Together they have an experience to run this kind of business.

The restaurant will be allocated alongside theJamatini bus station, which is the one of the best
site or location for our business

Sales projections assume 100 customers per day resulting in daily sales Tshs 200,000 or
73,000,000 annually. The estimation of total cost of our production would be 55,000,000
annually, Partners have contributed a capital of Tshs 30,000,000 and the remainTshs 25,000,000
was from acquisition of loan from Bank which is National Microfinance Bank.

1:1 BUSINESS OBJECTIVES

The primary objectives of the business plan for Restaurant are below

 To provide quality meals at reasonable prices with exemplary service.

 To be the premier home style restaurant in Dodoma town.

1:2 VISSION STATEMENT

To be the best quick service restaurant experience.Being the best means by providing
outstanding quality, services, cleanness environment to our customers.
1:3 MISSION STATEMENT

Our mission is to provide unique services so as to satisfy customers needs by providing menu
items and using quality ingredients at a reasonable price, and also to treat our customers with
dignity and respect.

1.4: GUIDING PRINCIPLES

 Gratitude
An attitude of gratitude shown to our customers, employees and vendors because without
their input, service, labor and time our business will not success.
 Our service
To provide service of high quality and comfortable environment which will make
customers to be satisfied.
 Being Mindful of our customers and our staff
We will treat both customers and staff in a manner in which we ourselves would want to
be treated.

1.5: KEY TO SUCCESS:

 Our restaurant will offer a variety of services with reasonably prices to establish
credibility, but not so high to limit customers.
 Every customer who comes in once should want to return and recommended us.
 Convenience is essential to us, we need to be close to our market because we are not
trying to get people to travel to reach us.
 Hiring skilled personnel and training them in order to ensure that they provide quality
services in exchange to that paying them high wages.

ANALYSIS OF OPPORTUNITY
  University of Dodoma restaurant can start online services for our customers so that they
can order their desired meals sitting at home with great ease and accessibility.
 Our organization will protect environment through packaging our product which in later
can be recycling hence eliminate environment pollution.

ANALYSIS OF THREATS

 University of Dodoma restaurant can face a huge problem of emerging competition of

similar outlet.

2.0 BUSINESS DESCRIPTION

The University of Dodoma restaurant will be located Jamatini bus station in the center of
Dodoma. The restaurant will be wholly owned and operated by Faustin, Monica, Hassan,
Catherine and Shadrack. The restaurant will serve a variety of food and drinks especially soft
drinks.

The restaurant will be opened seven days a week with hours from 8;00 am up to 8;30 pm on
Monday up to Sunday.

2.1 Legal form

The University of Dodoma restaurant will be organized as a partnership, wholly owned and
operated by five partners. And to be registeredunder authorized institution such as Tanzania
Revenue Authority(TRA and Tanzania Food and Drugs Authority (TFDA.

2.2 Start up summary

The cost of open restaurant is Tshs. 40,000,000. The majority of the expenses are in furnitures
and equipment will cost shs 15,000,000 and the rent cost will be 25,000,000.

3.0 SERVICES
3.1 Daily operation and Production.

The University of Dodoma restaurant will be opened seven days a week for breakfast, lunch and
dinner. Our employee will work on multiple shifts and schedule will be drafted by the partners in
a better way that will allow the ability to increase or decrease hourly labor according to sales
volume in order to maintain consistent labor cost control.

3.2 Researching competitors;

As an organization we will try to work a lot to ensure that we have a research on competition in
this business simply because competition in business world is everywhere. We would research
our competitors through powerful tool like competitors intelligence which will help us to get
information on who are competitors, what are they doing and how their actions will affect our
organization.

3.3 Suppliers;

Because of our previous experience in running restaurant business, we have a relationships with
qualified suppliers who can provide a reasonably priced product which are delivered on time,
this will help us to acquire raw materials on time.

3.6 Management control;

The University of Dodoma restaurant will practice sound management procedures in order to
control costs, ensure quality of product and provide friendly customer service.

The following system will be used by management;

3.7 Order Guide;

The restaurant will use an item specific order guide to track order history and maintain
designated levels of product in inventory.

4.6 Weekly Inventory;

Management will conduct a weekly inventory to determine valuation for use in the preparation of
weekly profit and loss reports.
3.7 Daily Inventory Tracking;

Daily inventory will be taken on specific items. Movement will be compared to sales data to
ensure designated products have been properly accounted for.

3.8 Daily cash control;

Sales and receipts recorded by the system and will be compared to actual cash and credit card
deposits on a daily basis. The management will conduct an immediate audit to account for the
difference. Monthly totals will be compared to actual income statement for accuracy. Cash, debit
card and credit card, receipts will be deposited in a deposit.

3.9 Purchasing records;

A part time bookkeeper will process and record invoices and credit daily. Report detailing cash
expenditures, payment by cheque and account payable transactions will be readily available.
Cheque disbursements will be prepared by the bookkeeper. Cheque signing authority for the
general operating account will be given to the manager.

3.10 Future services;

The University of Dodoma restaurant has future plan to provide food services in weddings and
other ceremonies. This could potentially become a large portion of gross sales. Our organization
is targeting year two and at that point, sales agent would be hired to direct market the products
for daily delivery.

4.0 MARKETING PLAN

Our organization would conduct various researches to the market. This will help us in identifying
various competitive strategies and tactics. We expect to get information through sources of
information like customers and competitors. Marketing plan may depend on either to increase
price and promotion or to decrease price and promotion. This organization comprises on
establishment in providing food services to the customers who order and pay after eating.
Also we provide a combination of food services and soft drinks such as water, mango juice,
orange juice. Our organization will provide efficient and effective services as a result of high
volume of sales. Due to high competition we consider population, household income,
competition, visibility and accessibility. Management is responsible to ensure that they take care
in managing inventory of perishable food products to reduce losses due to spoilage.

We also plan to use advanced technology to improve food preparation and storage as well as
receiving customer orders. Touch screen ordering programs ensure accurate communication of
customer orders. Timing systems monitor meal progress and can alert staff if an order is running
behind schedule. Inventory management systems track supply levels and can help to reduce
waste due to spoilage.

4:1 TARGET MARKET STRATEGY

The university of Dodoma selected the subject area for its restaurant primarily because is located
to the very busy interaction of people from different places. This will encourage people tired
from a day of work to stop in and enjoy our service.

5:0 ORGANISATION PLAN;

 Organization structure
We expect to hire 10 employees through various technique such as recruiting and
selecting. We expect to adopt an effective interview process designed to staff the
restaurant with highly qualified people for each position.
Each applicant will be rated and evaluated according to a pre-defined set of standards
designed for each position.

 Management Team
 The university of Dodoma restaurant will be owned by Faustin, Monica, Hassan,
Catherine and Shadrack. After earning their degree of (bachelor of commerce in
Accounting. Hassan and Faustin they worked for a regional restaurant chain and an
independent fine dining restaurant. In this organization they held the positions of assistant
Manager and then General Manager.
This will help us to get an experience of doing such kind of business in a better way so as
to provide services of high quality.

 Management Team Gaps

Initially the restaurant will fill in many of the management gaps. Overtime, they have
plans to appoint one of the partners to be sales director, and another to be kitchen
manager.
To meet the gaps associated in payroll, inventory management and cost accounting, they
will purchase and consider a point of sale system that it simplifies communications
between the kitchen and the wait staff. Another benefit of restaurant point of sale
programs is that it can tract everything from food usage, to the most popular menu items.
Because the point of sale system act as a time clock, it can also help prepare payroll
which will save some money in the accounting department.

Along with the daily operations of running a restaurant a point of sale system can organize profit
and loss statement and sales tax.

 Employee
 We expect to increase the number of employees up 20 and to pay them basing on the
hourly worked to motivate them by provide bonus, transport allowances, housing
allowances and over- time payments.

6: FINANCIAL PLAN

Start-up costs
 Total start-up cost will be Tshs.55,000,000, Tshs.30,000,000 will be contributed by
partners and the remainder which is Tshs.25,000,000 will be secured througank loan from
Nation Micro Finance Bank.

Sources and use of fund

As follows are the drafted income statement and statement of financial position for the year
2018.