PEER RATING

ANUJ 5 RITESH - 9 SUDHANSHU 9 PRABHJOT - 10

INDANIO FRIES

4 PARTNERS
RITESH GANGTA PRABHJOT SINGH GILL SUDHANSHU THAKUR ANUJ KUMAR KAPIL

INVESTMENT BY THE PARTNERS

Rs 4,00,000 will be invested by each partner. Total 16,00,000 lakhs will be our start up capital.

OBJECTIVES
To be a successful local fast food outlet and gain a market share in India's fast food industry. To make INDIANO FRIES a destination spot for mall-goers. To expand into a number of outlets by third year. Sell the Franchise to neighboring areas in Punjab.

MISSIONS
Our main goal is to be one of the most successful fast food outlets in India, starting with one retail outlet located inside a major shopping mall as a "market tester." Indanio Fries will strive to be a premier local fast food brand in the local marketplace. We want our customers to have the total experience when visiting our outlet(s) and website as they will learn about this fascinating new "pop culture." We will sell merchandise from pre-packaged sauces and t-shirts, to potato cutters, all with our official brand attached to them. Our main focus will be serving high-quality food at a great value.

Company location
Our first outlet will open at Viva College Mall as a market tester.

Products
1. Fries with a variety of dips (sauce s). 2. Sandwiches 3. Soda s

Dips available with us.

Pesto Mayo Satay Sauce Teriyaki Sauce Thai Chili Ketchup Creamy Wasabi Mayo Roasted Pepper Mayo Lava Cheese Black Pepper Sauce

Curry Ketchup Barbecue Jalapeno Ketchup Caribbean Islands Traditional Sambal Korean BBQ Hot Chili Sauce Garlic Dip

Target Market
Age - Youngsters, single, currently enrolled in college and high school. Family unit - We will also appeal to families (young families) with children. Gender - We will target both sexes, but slight skew for males due to their lower attention to dietary concerns. Income Basically will appeal to the medium income individuals and to all in the lower medium income bracket.

UNIQUENESS
First Indian Brand to produce western snacks.

Marketing Plan Market Segmentation

We are targeting youngsters as our primary market (15-25). Our secondary market segment is the "Working person s. Lastly, tourists staying in the area will be our target.

Main Competitors
As such there is no direct competition to us. 1. Mc Donald s 2. Wimpy 3. Heat 7 4. Kfc

Competitive edge
Our unique dipping sauces blend local taste and international into one fusion recipe for the signature sauce. Enthusiastic and friendly staff Our fries are made of 100% fresh potatoes, unlike the frozen fries used by competitors. Innovative packaging will position us at the same level with foreign fast food franchises.

Marketing Strategy
Our strategy is based on serving our markets well. We will start our first outlet as a "market tester" that could become a model of the expanding number of outlets in the future. Concentration will be on maintaining quality and establishing a strong identity in the local market.

SWOT ANALYSIS
Strengths Unique concept of dips with fries Friendly staff Attractive location New method used for production Weakness Small company in regard to heavyweights Limited menu

 Opportunities Expansion via franchising or direct expansion Expand supermarket sales Threats Well established Local fast food corners Mc Donald's

4p s
Product Price Promotion Place

Product
Three basic product that we will offer are :1. Fries with a variety of dips (sauce s). 2. Sandwiches 3. Soda s

Price
FRIES Small Rs 30/- (ketchup) Medium Rs 45/- (any 1 dips) Large Rs 60/- (any 2 dips) Sandwiches Veg. Rs 15/Grilled Rs 25/ Soda s Rs 20/-

Promotion
In-Store Marketing
1. In-store brochures containing our concept and philosophy. 2. Wall posters. 3. In-store viewing of making fries process from cutting to frying. 4. Grand opening promotion. 5. Party catering.

 Local Store Marketing 1. Brochures. 2. Free occasional t-shirts at local stores events. Local Media 1. Direct mail piece containing brochures sent to surrounding addresses. 2. Web page containing company philosophy, history and news. 3. Local magazines that target our core customers, such as Free! Magazine. 4. Newspaper campaign placing several large ads throughout the month to explain our concept to the local area.

Place
2nd floor, shop no:-007 Vive collage, NH-1 G.T.Road Paghwara Jalandhar road

OPERATIONS AND HR
Facilities & Offices The restaurant at VIVA COLLAGE is a 2400 Square foot space. The licenses and codes' issues are all in order. Equipment and dining room furnishings will be purchased and installed by the general contractor. Hours of Operation The restaurant service will begin at 11:00 AM and end at 11:00 PM. The restaurant will be closed, national holidays.

 Employee Training & Education Employees will be trained not only in their specific operational duties but in the philosophy and applications of our concept. They will receive extensive information from the chef and be kept informed of the latest information on healthy eating. Systems & Controls A big emphasis is being placed on extensive research into the quality and integrity of our products. They will constantly be tested for our own high standards of freshness and purity. Food costs and inventory control will be handled by our computer system and checked daily by management.

 Food Production Most food will be prepared on the premises. The kitchen will be designed for high standards of sanitary efficiency and cleaned daily. Food will be made mostly to order and stored in large coolers. Delivery Food for delivery may be similar to take-out (prepared to order) or it may be prepared earlier and stocked.

STAFF
Manager Head cook/ cook Kitchen Staff Cleaning Staff Host/ Hostess Guard s

Steps in Recruitment and Selection

Know exactly what type of operation you are running and the type of person you want to hire. Finding and hiring this person. 1. By interviews. 2. Seeing the practical know how. Outline your goals and standards immediately

 Train new employees properly Train management team properly

Financial Plan
The company is now privately held by Harry Hip, Guy Fry, Carl Cone, and Sam Sauce. Future shares will be offered after two consecutive years of operating in Singapore.

Start-up Funding
The company is owned by the original 4 founders, who each will contribute Rs 200,000 for the same amount of share, 25%. This will more than cover start-up requirements, and provide the business with a cash cushion to use for expansion over the first three years.

Start-up Funding Start-up Expenses to Fund Start-up Assets to Fund Total Funding Required Assets Non-cash Assets from Start-up Cash Requirements from Start-up Additional Cash Raised Cash Balance on Starting Date Total Assets

(In Rs) 68,800 50,000 118,800

30,000 50,000 681,200 731,200 761,200

Liabilities and Capital Liabilities Current Borrowing Long-term Liabilities Accounts Payable (Outstanding Bills) Other Current Liabilities (interest-free) Total Liabilities Capital Planned Investment Prabhjot singh Sudhanshu Ritesh Gangta Anuj Kapil Additional Investment Requirement Total Planned Investment Loss at Start-up (Start-up Expenses) Total Capital Total Capital and Liabilities Total Funding 200,000 200,000 200,000 200,000 0 800,000 (68,800) 731,200 731,200 800,000 0 0 0 0 0

Break-even Analysis
Our break-even analysis shows that we need unit sales over 9,700 per month to break even. We do not expect to begin turning a profit until year three.

Break-even Analysis Monthly Units Break-even Monthly Revenue Break-even Assumptions: Average Per-Unit Revenue Average Per-Unit Variable Cost Estimated Monthly Fixed Cost 3.31 0.73 24,979 9,706 32,104

PROJECTED CASH FLOW

PRO FORMA CASH FLOW