latte

capachino
americano
eSPRESSO
cookies
cold coffee-

Y UM
UM
BBQ and Cafe
 Acknowledgement

I would like to express my special

thanks of gratitude to our prof.
Mrs Neha Agrawal who gave us the
golden opportunity to make this
wonderful project which also helped
us in doing a lot of Research and
we came to know about so many
new things I am really thankful to
them.

Secondly i would also like to thank

my parents and friends who helped
me a lot in finalizing this project
within the limited time frame.
Executive summary
After so many research and hard work we came to the
result creating a restuarant “ Yum yum tree” will be
construct at supercoridoor as there is no much
restaurant there. Our restaurant will present some
exciting facilities to all the families visit here as the main
motif or we can say slogan of our restaurant is “ date with
family” The main motif of our restaurant is to make
comfortable and date like feeling with family members
serving them cafe menu as well as desi food with
facilitating them bar corner in our restaurant, reason
behind it is not every one visit bars due to some reasons
and the main reason included is some desi family thinks
there is always a cheap atmosphere in bars so proving
them wrong and opening there minds we target middle
class family who can easily efford into our restaurant.
Some talks about management, staff and food -
We make a team of some experienced in management
staff with great communication skills, well grooming skills,
who can manage giving home like atmosphere as well as
being profesional so that we serve better and achieve our
goals efficiently. Restaurant manager provide a superior
level of proffessionalism by hiring, training and leading
a staff that is passionate about accomodating
guests. our business plan is costumer setisfaction
with talentd, knowledgeable and well trained
employees that understand and implement the
principles of great service. We also give opportunity to
some startups or beginers in this field so that they get
some knowledge. We believe in accepting the changes
and spread it as much as posible specially to the desi
families who is our main target. Here we comes to the
menu, as we are cleared with our menu in prevouce
content we serve fresh, healthy and tasty dishes. we also
created some special for reminding our customer’s health
like suger free dishes,mineral rich dishes we take our
costomer’s health as our first priority. Due to covid we
sanitise our restaurant with in every couple of week. keep
cleaning at restaurant as well as our kitchen and make
sure all members in staff have taken both dose of vaccine,
we check there tempertature everyday before entering
sanitise their hand and wear them masks.
 Questionnaire

?
The what -
providing cafe as well as desi setup and
menu will be designed keeping in mind certain
ailments

The why-
open up target customers’s minds and provide them cafe
as well as tradition setup

The who-
target market

The how-
Multi-designed interior and atmosphere as well

Menu -
 Company Analysis

Rastaurant type-
Barbecue restaurant

A barbecue restaurant is a restaurant that specializes in

barbecue-style cuisine and dishes. Barbecue restaurants
may open relatively early compared to other restaurants,
in part to optimize sales while barbecued foods being
slow-cooked by the process of smoking are being tended
to by restaurant personnel on premises. In some
instances, this can enable the sales of barbecued meats
that began being smoked the night before the next
business day. Per these logistics, a significant portion of
their sales may occur during lunchtime. Additionally,
high lunch turnover at barbecue restaurants may occur
per the foods being cooked and sold in large batches.
Popular food items may sell out earlier compared to
others, which may encourage customers to arrive earlier.
Cuisine
In the United States, barbecue restaurants may offer
dishes that are slow-smoked or barbecued over a grill,

Odette’s volaille chestnut dish

Statistics of BBQ restaurant business plans in 2021
SWOT Analysis
The following analysis highlights the internal strengths
and weaknesses of our organization and the opportunities
and threats facing the company in our external
environment. We must work to improve our areas of
weakness.
Organizational strengths must be leveraged in order to
capitalize on external opportunities as they arise, and
contingency plans formulated in order to deal with threats
presented by the environment.

Strengths-
The Hotel's strengths can be identified as follows:
> Strategy: to open up minds and make family bonds more
strong.
> Structure: flat, decentralized structure.
> Skills: diverse range of service skills within management
and staff.
> Style: strong, exciting
> Staff: specialized and experienced staff well motivated
and highly skilled. A well trained team who are proud of
their hotel and respect and promote the brand values.
> Shared Values: clear and well communicated.
Brand Strength: brand values well represented
engendering brand loyalty amongst existing and new
guests.
> Reputation: promote a strong reputation within the local
market and corporate and travel trade markets for
reliability, exemplary service and quality.
Weaknesses
The Hotel's weaknesses can be identified as:
> Seasonal revenues: the flow of tourist cycle that occurs
during spring-summer seasons versus winter should be
considered and manage.
> Staff: seasonal turnover requires ongoing training and
orientation of new staff.
Opportunities
The Hotel's opportunities can be seen as:
> Market: returning growth after a period of slump
(2020 versus 2018)
> Competitors: no direct competition exists at present
> Suppliers & Staff: Supplies (materials) and Staff
(Personnel) required to run the facilities could be obtained
from the local market
> Guest Dependency: repeat corporate business based on
personal service and quality, in a small but luxurious
environment.
Threats
Threats to the Hotel have been identified as:
> Market Entry: potential for a competitive, global brand
to enter the market with a similar product.
> Substitutes: fully furnished and serviced business
apartments offering lower daily rates.
> Economy: recovery from slight recession may take time.
Marketing Analysis of bbq restaurant business
The most important component of an effective BBQ
business plan is its accurate marketing analysis
It is only after this stage that good business plan for a
restaurant could have been developed.
The success or failure of a startup totally depends upon
its marketing strategy which can only be developed on
the basis of accurate marketing analysis. There are four
main steps to carry out an accurate marketing analysis of
a BBQ business which are to identify the current market
trends of BBQ restaurants in Indore, identify your
target audience and potential customers, set out the
business targets to achieve, and finally set the prices of
the menu. Marketing analysis is a must-do thing before
you even think how to open a BBQ restaurant. It must be
considered before developing the BBQ restaurant
business plan template.
Marketing Segmentation
As for a general trend, the market demand for BBQ
businesses is on the rise. BBQ is one of the most popular
American fast foods that’s why the number of BBQ
restaurants has been increasing during the last few years
in our country also.
According to a recent report, there has been a staggering
olny few increase in the restaurants offering BBQs in the
Indore just in the last few years. As of now, there are
so many established restaurants which provide high
quality and delicious BBQ meals. This increase is credited
to the fact that new generation’s love BBQs and the second
reason is that starting a BBQ restaurant has become very
easy. In fact, the small BBQ setups and BBQ stands are
selling more BBQs as compared to the established high-
class residents but we are creating for the middle class
families easier to efford and experience. It is due to their
greater accessibility and comparatively lower rates.
Nevertheless, this industry has a lot of potential and a
BBQ business, regardless of its magnitude, can yield
immense profit provided that you successfully plan it and
target our customers.
Our target market is the community living nearby at the
10 minutes’ drive from our restaurant and mainly the desi
families. The community consists of all types of people
from varying backgrounds.

Residential Community:
The second group of our target customers will be the
community residing in the vicinity of our restaurant.
BBQ is one of the favorite foods of Indian teens so we
hope to have a lot of sales due to them. Not only teens,
adults and middle-aged people also love BBQ. To attract
this target group towards us, we will also offer various
promotional packages.
Passers-by:
The third category includes those people who do not live
or work near our restaurant but have come to the area for
any business purpose or commercial activity. We also
hope to attract these passers-by with our economical
and delicious BBQ.
The detailed market analysis of our potential customers
is given in the following table:

Market Analysis
Potential Customers Growth YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5 CAGR

Working Community 45% 11,433 13,344 16,553 18,745 20,545 13.43%

Residential Community 38% 22,334 32,344 43,665 2,544 66,432 10.00%

Passers-By 17% 8,322 9,455 10,655 12,867 14,433 15.32%

Total 100% 42,089 55,143 70,873 84,156 101,410 9.54%

Business Target
To recover the initial investment in the form of earned
profits within next 2 years of launch
To achieve the net profit margin of 1lacks per month by
the end of the first year, 1.5 lacks per month by the end
of the second year, and 2 lacks per month by the end of
the third year

Product Pricing
Product pricing is one of the most important factors in
deciding the sales and marketing strategy. Selecting the
price for products is a difficult task because startups have
to attract customers while yield profit at the same time.
These two things cannot be achieved at the same time
and the only way out is to select a compromised trade-
off or balance between the two. After considering the
market demands, we have priced all our products in the
similar ranges as of our competitors. Our menu is priced
as follows:
 Market trend-
The food industry keeps updating itself at a fast pace.
Trends come and go but only a few manage to stay. One
such is the increasing trend of live grill in barbeque
restaurants. Barbeque Restaurants and their population is
growing at a fast pace and is taking along the trend of live
grill with it
What’s Grilling?
There have been a lot of changes in the traditional live grill
cooking. Restaurants are trying to innovate and bring new
dishes to the plates. They are doing everything possible to
bring more innovation and thrill to an already innovative
concept. “Most of the food like chicken, sea food,
vegetables & fruits go well on live grills if they are
marinated well. Now a days we play with beetroot, sweet
potato as well which were previously only used as boiled
items. We recently did a one of its kind of a food festival
“Grills On Fire” in which we served more than 20 starters
which were on Live grill and it was appreciated by people
a lot”, shares Ashish Massey, Owner, Ancient Barbeque.
Restaurateurs are also trying to combine different forms of
food experiences into one to give their audience food with
a twist. “Live grill is not only a culinary experience but also
an indulgence of all senses. Grills combined with
molecular gastronomy definitely appeal to the ever
demanding customer base,” points, Parvesh Singh, Owner,
A Grill Company, Noida.
USP
Live grilling in itself is an adventurous dining experience.
Experimenting with foods and dishes is what has already
been done here. Other than this not much can be done
with the food. But a restaurant does not only comprise of
food but is made up of quite a few more things. These
restaurants try to innovate in that sector as well.

market growth
Future Growth
According to experts competition in this sector is growing
every passing day due to the popularity of this concept.
And this will go on for a period of time but competition
and competitors offer a great opportunity to improve and
understand new trends of the industry. Every other day a
new restaurant opens up with the same theme and
domain which shows the increasing demand and rising
popularity of live grills.
Hence, we can say that the future of grill seems to be
bright but a lot of efforts have to be done to keep it
growing at a consistent pace. With such demanding
customers, the need for innovation has become the top
priority of such restaurants.
Base year for estimation 2018

Actual estimates/Historical data 2015 - 2017

Forecast period 2019 - 2025

Market representation Revenue in USD Million and

CAGR from 2019 to 2025

Regional scope North America, Europe, Asia

Pacific, Central & South
America, and Middle East &
Africa

Country scope U.S., Canada, U.K., Germany,

China, India, and Brazil

Report coverage Revenue forecast, company

share, competitive landscape,
and growth factors and trends

15% free customization scope

(equivalent to 5 analyst working days) If you need specific information,
which is not currently within
the scope of the report, we will
provide it to you as a part of
customization
The report titled "India Chinese, Hot and Barbeque Sauces
Market Overview, 2018-23" provides a comprehensive
analysis of the Chinese, Hot and Barbeque Sauces in India.
The report offers a complete guide to the size and share of
the market at a national level. Along with historic data, it
also provides the latest sales data - thus allowing you to
identify the market segments driving growth. The report
also identifies leading companies and brands, along with
examining competition among them. Forecasts through
four years demonstrate how the market is set to change in
coming years. Bonafide Research employs comprehensive
and iterative research methodology focused on minimizing
errors in order to provide the most accurate estimates and
forecast possible.

India Chinese, Hot & BBQ sauce market was pegged at

around INR 100 crore in the year 2011-12. It is combination
of Chinese sauces, hot sauces and barbeque sauces which
all are further segmented into their different product types.
The hot sauces market contributes only around 7% in the
total Chinese, hot and barbeque market. As contradictory
to the Chinese sauces, in the hot sauces market, the
institutional sale is dominating the market. It is so, because
these sauces are mostly used in the Mexican cuisine, which
a bit tough to prepare, and therefore very less people
prepare this food at home, as opposed to Chinese food. In
Chinese sauce market, schezwan sauce has increased with
highest CAGR due to emergence of its new uses in various
dishes. Barbeque sauce is expected to reach market value
around INR 25 crore at the end of forecast period.

Objective of the study:

To present an Indian outlook on Chinese, Hot & BBQ
industry.
To analyse and forecast the market size of India Chinese,
Hot & BBQ, in terms of value.
To define, classify and forecast Chinese, Hot & BBQ market
on the basis of segments like Retail Sauces market and
Institutional Sauces market and Organised and
Unorganised market
To further define and forecast India Chinese, Hot & BBQ
Market on the basis of Product type like Red Chilli, Green
Chilli, Schezwan Sauce, Soya Sauce, Chilli Garlic, Hot chilli,
Pepper, Salsa etc
To strategically profile leading players, which are operating
in the Chinese, Hot & BBQ of India

Approach for the Report:

The researcher performed primary as well as secondary
research for this study. Initially, a list of manufacturers and
suppliers operating in the Chinese, Hot & BBQ market of
India were sourced through secondary sources. With the
identified companies and consumers, primary research was
carried out which included conducting online surveys,
competitor analysis and exhaustive personal interviews -
both face to face as well as telephonic basis, to extract
maximum information from participants like industry
executives/ distributors or consumers. Primary research
gave us an idea of company revenues, export, pricing,
geographical presence, channel partner model, USP etc.
and also helped us to identify various small players who
otherwise have less presence on the web.
The researcher seeks secondary data from third-party
sources such as published articles, company websites,
magazine articles, associations, trade journals, annual
reports, government official websites and other paid
database sources. In addition, data is also mined from a
host of reports in our repository, as well as a number of
paid databases of Indian government. Using both primary
and secondary information, Bonafide Research calculated
the market size through a bottom-up approach, where
manufacturers’ value sales data for different types of
Chinese, Hot & BBQ were recorded and subsequently
forecasted for the future years.
Scope of the Report:
“India Chinese, Hot & BBQ Sauce Market Overview,
2018-2023” discusses the following aspects of Chinese,
Hot & BBQ market in India:
India Chinese Sauces Market Size by Value & Forecast
India Chinese Sauces Market Segmental Analysis: By
Company and By Product Type, By Organised vs.
Unorganised, By Retail vs. Institutional
India Hot Sauces Market Size by Value & Forecast
India Hot Sauces Market Segmental Analysis: By Company
and By Product Type, By Organised vs. Unorganised, By
Retail vs. Institutional
India BBQ Sauces Market Size by Value & Forecast
Product Price & Variant Analysis

Marketing mix
Strategy
Sales strategy is also an important component of a BBQ
restaurant business plan and hence it must be developed
with great care and attention must be paid to every detail.

Competitive Analysis:
Sales Strategy
After carrying out a detailed analysis, our experts came up
with the following brilliant ideas to advertise and sell
ourselves.

We will ensure at least a 20% increase in website traffic

each month and will ensure at least an 80% conversion
rate, i.e. to turn 80% of our website visitors into our
customers.
We will get featured in the local news or on a certain
website by a popular blogger to increase our brand
awareness in people.
We will advertise our restaurant in food magazines,
newspapers, TV stations, and social media.
We will offer a 20% discount on all meals for the first
three months of our launch.
Company Staff
The company will initially hire following people:

1 Manager to manage the overall operations of the

restaurant
1 Cashier to receive cash from the people
2 Accountants to maintain financial records
4 Sales Executives responsible for marketing and
advertising the restaurant
15 Chefs for preparing meals
10 Waiters to serve the customers
8 Cleaners to clean dishes and other facilities at the
restaurant
7 Delivery Drivers to deliver BBQs to the local residents

Average Salary of Employees

The following table shows the forecasted data about
employees and their salaries for first three years.

Personnel Plan-
Forcasting sheet -
Sales Forecast
Considering the quality of our food and our exceptional
marketing strategy, our sales pattern is expected to
increase with years.
Financial Plan
The final thing to do before you think about how to start a
barbecue business is to develop a comprehensive
financial plan which will cover the detailed costs of startup.

Financial plan chart

Important Assumptions
The company’s financial projections are forecasted on the
basis of following assumptions.

General Assumptions
Year 1 Year 2 Year 3
Plan Month 1 2 3
Current Interest Rate 10.00% 11.00% 12.00%
Long-term Interest Rate 10.00% 10.00% 10.00%
Tax Rate 26.42% 27.76% 28.12%
Other 0 0 0

Brake-even Analysis
The following graph shows the company’s Brake-even
Analysis.

The following table shows the company’s Brake-even

Analysis.

Brake-Even Analysis
Monthly Units Break-even
Monthly Revenue Break-even

Assumptions:
Average Per-Unit Revenue
Average Per-Unit Variable Cost
Estimated Monthly Fixed Cost
 projected operating expenxe

monthly sales forcast

sales forcast
projected financial statement
Balance sheet
cash flow statement
Profitability Ratios:
Gross Margin and Net Profit Margin
indicate that the hotel will generate profit
from year 1. Percentages of gross and
net margin (related to gross revenue) are
in line
with the local industry. Return on assets
(ROI) and Return on Equity (ROE) indicate
that significant earnings will be
generated from the investments in assets
and a result an efficient usage of the
owners’ equity is expected.

Activity Ratios:
AR and AP Turnover suggest a good
management of the balance sheet plus
the Inventory Turnover that also indicates
an excellent rotation of the inventory.
Collection days (only 8) represent a
business risk in the balance sheet since
most of the credit card service providers
will require more than 30 days to pay
back. Potential increase in the
AR could generate some pressure in the
cash flow.