BUSINESS PLAN

REPORT
Group members

➔​ Section A
●​Abdul Raheem 05
●​Dileep Kumar 53
➢​ Section B
●​Muhammad Ayyaz 116
●​Muhammad Siddique 121
●​Prem Dass 147
●​Zakaullah samejo 211
 IMRAN KHAN
RESTAURANTS
&
SWEET CORNER
Why Develop a Business Plan?

❖​ In the book The Entrepreneur’s Manual, Richard M. White, Jr. states that

business plans are “road maps” for business creation: “You identify your
origin, select a destination, and plot the shortest distance between the two
points.”

●​ True, a business plan is essentially a blueprint for a business. However,

it also serves many other purposes:
●​ A business plan is a detailed blueprint for the activities needed to
establish a business (i.e. the details of a product or service, the market
for that product or service, and the management of the business
providing that product or service).
●​ A business plan is also the ‘yardstick’ by which a business owner
measures success in meeting stated goals and objectives.
●​ Also, a business plan is a tool for obtaining a loan from a lending
agency, or for attracting venture capital.
●​ What Does a Business Plan Look Like?

There is no standard format for a business plan, but there are many common
components of a business plan:

❖​ Executive Summary (providing a general overview of the plan’s main

points)
❖​ Table of Contents
❖​ (Brief) Background and History
❖​ Business Goals and Objectives
❖​ Description of Products/Services
❖​ Market Description/Assessment
❖​ Competition Assessment
❖​ Marketing Strategies
❖​ Manufacturing Plans
❖​ Pro Forma Financial Analysis
❖​ Contingency Plans
❖​ Many business plans will also include appendixes with additional
information related to the business, its operations, its owners/managers,
marketing/promotional plans, etc

★​ A Guide to Starting Your Own Food Business.”

Executive Summary
❖​ My father Mr Muhammad sharif and his friend Mr tarique have been
involved with the food industry for several years.
❖​ They opened their first restaurant in umerkot Sindh in 2002, and their
second in mirpurkhas in 2022

Although praised for the quality of many of the items on their menu,they have
attained a special notoriety for their desserts.

●​ After years of requests for their Famous mutton karahii they have
decided to pursue marketing these products separately from the
restaurant .
❖​ mr Muhammad sharif and Mr tarique have developed several recipes
for sweet shop.
​ They include chocolate, raspberry, cinnamon almond, and strawberry.

These flavored ice creams have been used in the setting of their two
restaurants over the past 5 years, and have been produced in large quantities.

●​ Mr Tarique intend to market this product in its frozen state in 8 and

12-ounce plastic tubs.
●​ They also intend to have the products available in six ounce pressurized
cans.
❖​ Special attention has been given to developing an attractive label that
will stress the gourmet/ specially nature of the products
​ Distribution of “Dessi Foods” products will begin in the local areas of
Umerkot through Food panda.

The Tarique and Sharif have an established name and reputation in this area.

Financial analyses show that the Restaurant and sweet shop will have both a
positive cash flow and

profit in the first year.

●​ The expected return on equity in the first year is 10.88%

Background and History
Mr sharif and Mr tarique have been involved with the food industry for
several years .

They opened their first restaurant in umerkot ,Sindh in 2002, and their second
in mirpurkhas in 2022

●​ Although praised for the quality of many of the items on their menu
they have attained a special notoriety for their desserts.
❖​ After years of requests for their famous mutton karahii,they have to
decided to persue marketing these products separately from the
restaurant.
❖​ We are innovative entrepreneurs because we started firstly with-out
any background history of these kinds of business.
Description of Products
●​ Mr. Sharif and Mr. Tarique have developed a diverse range of authentic
Desi food recipes that form the core offerings of the restaurant. Their
specialties include a variety of traditional dishes prepared with rich
flavors, quality ingredients, and unique cooking techniques.
●​ The major food items offered are:
➢​Desi Food Items
★​ Mutton Karahi: A signature dish cooked with fresh tomatoes,
spices, and tender mutton, offering a rich and aromatic flavor.
★​ Chicken Tikka: Charcoal-grilled chicken marinated in special
herbs and spices for a smoky, juicy taste.
★​ Charsi Karahi: A popular Pashtun-style karahi known for its
simple yet bold flavor profile.
★​ Handi: A creamy and traditionally cooked curry, prepared in
earthen pots to enhance its aroma.
★​ Nihari: Slow-cooked meat stew, famous for its depth of flavor and
tender texture.
★​ Potato Karahi: A vegetarian option prepared with fresh potatoes,
spices, and traditional seasoning.
★​ Kabuli Pulao: A classic Afghan rice dish cooked with raisins,
carrots, and tender meat.
★​ Dumpukh (Dum Pukht): Meat or rice cooked slowly on low flame
to lock in all flavors.
★​ Afghani Burger: A fusion-style burger filled with shredded
chicken, veggies, and flavorful sauces.
➢​ Beverages(Cold drinks)
●​ The restaurant also serves a variety of hot and refreshing beverages,
including:
★​ Tea with Elaichi (Cardamom Tea)
★​ Sulemani Tea (Black Tea)
★​ Green Tea

➢​Sweet Shop Items

●​ (we buy These items after discussion with our partner Mr tarique
which have already two sweet shops in Hyderabad.
●​ Along with several Desi foods we also provide sweets and ice creams
because in our area particularly in Sindh there is a tradition of eating
sweet after eating Desii foods
★​ Chocolate-flavored ice cream
★​ Raspberry-flavored ice cream
★​ Strawberry-flavored ice cream
★​ Different flavours of soda 🥤
Marketing Plan
❖​ Marketing Plan: It is that part of a business plan which contains
all the information required to market new venture and its
products and it has the following products.
★​ 1. Analysis Phase/Market analysis

a. Customer analysis

b. Competitor analysis

c. Supply chain analysis

d. Sales forecasting

★​ 2. Action/Strategic phase

a. Product Plan

b. Pricing Plan

c. Promotion Plan

d. Placement Plan

●​ Always remember that a marketing plan is the heart of a business

plan because it justifies whether a new venture is marketable or
not.
​ Following are the details of the marketing plan which I
think are important because it is also that part of the
business plan where practically the business plan starts in
writing. .
1. Analysis phase/Market analysis:

This is the part in which information about different aspects of the

market is collected and four types of profile reports are prepared which
are used to formulate action phases and other parts of the business
plan.

➔​ For example, here we choose four different objects which have

high demand in the market right now ..
➔​ If we choose products regarding our food restaurant then we
first of all choose mutton karahii ,2nd dumphukh ,chicken karahi
and different green vegetables.
➔​ Or if we choose products regarding our sweet corner than we
choose different flavours of ice cream , different flavours of soda
,Ghulab jamun and carrots Halwa and these products have high
demand in market right now

a. Customer Analysis:

1. Who are our customers? (Age, Gender, Location, Income

category, Education &Occupation)
❖​ For our restaurant and sweet corner we need those members who
come in the category of middle age like 18 to 35 Because at this
level a mature person insisted themselves to try some Desii food
to fossilize their relaxation.
❖​ In a modern culture of society our restaurant provides separate
lawn for both bachelors and family members ,now it is on
customer to choose family or bachelor lawn or choose roof top
because at the night time mostly new members of society requires
clean and cold wind to enjoy their Desi food order …
❖​ For easy access to our restaurant and sweet corner we now
decided that we should draw some penaflex and also make a
board which prescribes our restaurant location ..
❖​ Our restaurant provides you a menu of Desii food within a
suitable price which can be affordable for both middle class
bachelors and also for high class family members..
 2. How much do they want to buy ?
❖​ From our restaurant every single objective in our menu is
purchasable within a suitable price.

3. How do they wish to pay for it? (Cash/Credit) .

❖​ In our restaurant we provide both facilities of paying bill in terms

💳
of cash or card because now in modern culture every bachelor or
a high class family must have their own credit card ,which is
used at any shopping centre ,or at any restaurant.

4. When do they buy at? (Purchase timing)

❖​ Our restaurant is open 24/7 ,you can visit at any time it is your
choice..
❖​ Our restaurant is also provide Desi food delivery in nearby areas
of our restaurant 24/7 through Food panda and Foodpapa

.[Link] do they buy from?

❖​Customers can buy directly from our restaurant as a parcel or
they can order online at Foodpanda app and food papa and
also they can order at Imran Khan restaurant's official app .

b. Competitor Analysis:
❖​ In this part we scan and seek information about competitors

which is used to develop action plan and other parts of business

plan .

1. Who are our competitors? (Direct, Indirect, Existing&

Potential)

​ The main competitors in the market are

❖​ prem Sagar(owner of delicious food) ,
❖​ Abdul Raheem ( owner of rahimooon Barbeque centre)
❖​ Dileep Kumar (owner of student cafe )
❖​ molvi zakaullah ( owner of shinwari restaurant)
2. What do they offer? (Products offered by competitors)
❖​ Prem Sagar the owner of delicious food offers spicy food

🍔
like chicken role ,burgers of all type including zinger burger

❖​ Abdul Raheem the owner of rahimooon Barbeque centre

offers barbeque .
❖​ Dileep Kumar the owner of student cafe offers student
biryani which includes chicken biryani,choola biryani and
potato (aalo) biryani.
❖​ Molvi zakaullah the owner of shinwari restaurant offers
special nihari , special choola ,and Naan centre of breakfast.

[Link] are their strategies? (Product &

Pricing)
❖​ The owner of delicious food offers many spicy food But they
provide these things at a high rate, which is not affordable
for a middle class family or bachelor.
❖​ The owner of a barbeque centre offers barbeque But in
recent days they provide the same material at double the
price , which is not even affordable for both middle and
high class families.
❖​ The owner of a shinwari restaurant offers the best
breakfast but they provide them at a high price like a
breakfast of two peoples with one plate of nihari and one
plate of choola with two naans and two paratha in 3000
rupees which is equal to the breakfast of two peoples for
some 15 days ..

4. What are their strengths & weaknesses?

(Competitor’s weakness is an opportunity
andstrength is a threat)
➢​ Strengths
❖​ Their major strength is that they can promote their
business from various influencer on various social media
platform like Facebook,TikTok , Instagram..
 ❖​ They draw major poster( penaflex) on the various walls of
the famous places of our city .
➢​ Weaknesses.
❖​ They don't respond to their customers 😡
❖​ They provide orders at tables very late
❖​ Their materials from which they form food is stored more
than 2 days in a normal room hence a type of bad smells In
their food ..
c. Supply Chain Analysis:

●​ This section will helps to understand supply chain members which are
definitely an essential part of a business.

1. Who are the suppliers of different inputs? (Better

to develop a list of all)
❖​We buy different inputs from different suppliers
❖​Mutton from Brohii market ( their agents take
orders and delivers mutton on daily basis.
❖​Chicken from Sagar chicken farm motii
Chowk .
❖​Rice from Rahimoon rice factory .
❖​Floor from Bilal marth floor factory
❖​Potatoo from Gul market thar Bazar .
❖​Tomatto from nohria market mpk.
❖​Onion from Khan sahib general market .
❖​Eggs from Sagar chicken farm.
❖​Cold drinks from Markhor energy drink
franchisee
❖​H2O from aquafina and Aabe Dubai
franchises
Operation and production plan
(During this project our group personally visit Hyderi hotel ,Al-Fajr
food qasimabad branch and Brohi restaurant latifabad which is
major restaurant as compare to others and they have absolutely a
large Operation and production plan)

1. Input / Supply / Purchase Plan

a. List of Raw Materials

❖​ The restaurant will require the following key raw materials:
❖​ Perishable Items: Fresh vegetables, fruits, chicken, mutton, beef,
fish, eggs, milk, yogurt, butter, cream.
❖​ Non-Perishable Items: Rice, flour, pulses, spices, oil, tea, coffee, sugar,
salt.
❖​ Beverages: Juices, carbonated drinks, mineral water.
❖​ Bakery Items: Buns, breads, pastries (if needed).
❖​ Packaging Material: Takeaway boxes, paper bags, disposable cups,
napkins.
❖​Cleaning Items: Detergents, sanitizers, dishwashing liquids,
disposable gloves.
b. List of Suppliers and Reason for Selection
Supplier type supplier name Reason for selection

Fresh vegetables and Local sabzi mandi Fresh supply,low cost

fruits supplier and daily availability.

Meat supplierss Brohii butcher market Hygienic,reliable

,consistent quality .

Grocery Thar Bazar ,main Wholesale market bulk

market mpk buying discounts and
quality assurance.

Cold drinks Markhor energy drink Brand reliability.

franchisee
Packaging material Local packaging Cost effective
manufacturing
customizeation

Cleaning supplies Detergent wholesaler Competiting pricing and

regular supply

c. Supply Schedule & Payment Plan

Supply Schedule:
❖​Daily: Fresh vegetables, fruits, meat, dairy items.
❖​Weekly: Rice, pulses, spices, cleaning products.
❖​Monthly: Packaging materials, beverages, bulk grocery.

Payment Plan:
❖​Cash on delivery (COD): Meat, vegetables, dairy.
❖​Weekly or bi-weekly payments: Grocery suppliers and
cleaning product vendors.
❖​Monthly invoices: Packaging material suppliers and beverage
distributors.

d. Storage Facilities Required

❖​Cold Storage (Refrigerator / Freezer): Meat, chicken, fish, dairy
items.
❖​Dry Storage Room: Grains, pulses, spices, canned items.
❖​Vegetable Storage Section: Low-temperature, well-ventilated
shelves.
★​Beverage Storage: Racks for bottles and cartons.
★​Packaging Storage: Dry, moisture-free cabinets.

e. Transportation System
❖​Supplier Delivery Vehicles: Most suppliers will deliver goods
directly to the restaurant.
 ❖​In-house Transport (if needed): A small van or bike for
emergency purchases or deliery.

2. Production / Operation Plan

a. Production Process (Restaurant Operation Flow)
1. Procurement of raw materials

2. Inspection and quality check

3. Sorting, washing, cutting, and marination

4. Cooking and meal preparation

5. Packaging (for takeaway)

6. Serving to customers

7. Cleaning and waste management

b. Machines, Tools, and Plant

❖​Gas stoves, ovens, tandoor
❖​Deep fryers, grills, steamers
❖​Commercial refrigerator and freezer
❖​Food processors, mixers, blenders
❖​Cooking utensils (pots, pans, knives, cutting boards)
❖​Water purifier
❖​POS system (billing)
❖​Exhaust system & ventilation
❖​Dishwashers
❖​Tables, chairs, service equipment

c. Capacity
Kitchen Production Capacity:

➢​Able to prepare 500-1000 meals per day depending on staff

and menu.
 Seating Capacity:
➢​100-125 seats (in our restaurants).

Peak Hour Capacity:

➢​Can serve 80-100 customers per hour(depending upon cooks)

Takeaway Capacity:
➢​Up to 50+ orders per hour during rush time.

4. Outbound Logistics Plan

●​ Outbound logistics refers to how the prepared food reaches
the customer.
Key Points:
❖​Dine-In Service: Waiters deliver orders from kitchen to
customer tables quickly.
❖​Takeaway Service: Efficient packaging station and order
tracking.
❖​Home Delivery:Own delivery riders or partnership with
Foodpanda, foodpapa etc.
❖​Hot boxes for temperature maintenance.
❖​GPS-based route optimization.
❖​Order Management System:
❖​POS integration with online ordering platforms
❖​Coordinated communication between kitchen and delivery
staff

Time Management:

❖​Average delivery time target: 20–35 minutes

❖​Proper order sequencing to avoid delays
 Funding Plan
●​ A funding plan outlines how the restaurant will arrange the
total required capital, the sources of finance, repayment
schedules, and how funds will be allocated for smooth
operations.

1. Total Capital Requirement

●​ The total funding requirement includes both initial
investment (startup costs) and working capital.

a. Initial Investment (Startup Costs)

●​ At that time in 2002 we invested 25- 30 lacs to start our restaurant
,firstly my father personally visit 2- 4 restaurants which are already well
settled ,than my baba draw innovative infrastructure of restaurant
which is totally different from other restaurants.
●​ Following are the some basic things to start a new restaurant.
 Category. Materials Estimated Amount.

Kitchen equipment and Stoves,ovens ,food 5-7 lacs

mechinary reserve room

Furniture and interior Tables ,chairs 2-3 lacs

decor ,lights,paints .

Raw materials Food stock for 1-2weeks Maximum 1-1.5lac for

three days

Rent deposit or advance Building have three 3- 5 lac for 3 to 6

for 3-6 months flours and a large months
rooftop

Licenses and legal Registration from food 1- 2 lac maximum.

throughout authority

b. Working Capital Requirement:

❖​ Covers the first 3–6 months of operations
●​ :The whole operation plan for 3-6 months requires a large
amount which can be covered on daily basis
❖​ Staff salaries :
●​ in 2002 when we launch our first restaurant than we higher 15
staff members and 2 cooks total =17.
●​ but now in 2022 when we launch our 2nd restaurant than we
higher more than 100 other staff .
●​ Now at both our restaurants in umerkot and mirpurkhas the total
number of staffs are 250 and each staff have different salaries
which are given below in a table

Staffs. Their charges per month

Four managers Each charge 50k salary per

month
15 cooks Each charge 28k per
month
80Tables boy (which Each charge 17k salary per
serves food) month
Cleaning staff (15) Each charge 12k per month
Dishwasher (10) Each charge 10k per month
 ❖​ Utility bills (gas, electricity, water)= for both restaurants
■​ each month most likely the gas bill is 30k-35k.
■​ Each month electricity bill is estimated 80k-90k.
■​ Each month water bill is estimated upto 20k.
❖​ Daily purchase of raw materials.
■​ daily purchase of raw materials is utmost equal to
80k-90k
❖​Transportation cost
■​ It costs very amount of charges most likely equal to
15k-25k per month.

2. Sources of Financing
●​ The restaurant will raise funds through the following sources:

a. Owner’s Equity (Personal Investment):

●​ In this method both partners invest their personal amount to
enhance growth rate or points of a restaurant this Shows
commitment, reduces dependence on debt, and increases
business credibility.

b. Bank Loan / Business Loan

●​ This is another option ,if both partner does not have a amount
of personal invest or shares than they may take business Loan
which may raise your growth pints by investing more in those
things which is more profitable.
●​ you may Repay the business loan in the duration on 3 years or
in between them
●​ Interest rate: depending on bank policies
●​ Monthly installments : you may pay loan at the fist date of the
month .
c. Partnership Contribution (if applicable)
●​ Financial support from partners in exchange for equity

Helps reduce the loan burden

●​ in this case ,you maye increase partners in your
business
●​ For example if our restaurant may losses it's points or
our all cash system will end now we don't have too
much rupees to arrange new raw materials for kitchen
than we have another option of increasing partnership

😎
with 1 or 2 or with more partners which depends upon
that how much money we required

4. Repayment Plan (If Loan is Taken)

●​ The repayment plan will be designed based on expected cash inflow.
➢​ Monthly installment payments from profits
●​ For example if our profit of a month is 200000 and we already take
loan of 20 lacs than we repay 25000 per month
●​ Grace period of 1–3 months (if provided)
●​ Maintain sufficient cash flow by reserving 10–15% of monthly profit for
repayments.
➔​ Now we buy raw materials and necessary things from budget and
also reserve 15% of cash per month for emergency saving .
●​ Ensure timely payment to avoid penalties or credit issues, After 2
penalties now we directly pay on the first date of month to the bank
account .

5. Revenue Enhancement
●​ Increase income through:
➢​Home delivery :
​delivers each product or objective of our restaurant to
the customers through online orders.
➢​Catering services :
​ catering services is the best way to increase income ,we saw
different restaurants which provides catering services in 2019 But
in 2022 when we launch our 2nd restaurant than we decided to
provide catering services on our both restaurants,in which a
wedding home or any other person orders menu and pay the
same time than we cook the food and send them to the
destination.
 ➢​APPENDIX
Appendix – A: Menu List (Restaurant Items)
​Desi Food Items:
❖​ Mutton Karahi
❖​ Chicken Tikka
❖​ Charsi Karahi
❖​ Handi
❖​ Nihari
❖​ Potato Karahi
❖​ Kabuli Pulao
❖​ Dum pukh
❖​ Afghani Burger
​ Beverages:
❖​ Cardamom Tea
❖​ Sulemani Tea
❖​ Green Tea
❖​Soft Drinks (various flavours)

Appendix – B: Sweet Corner Items

❖​ Chocolate-flavoured Ice Cream
❖​ Raspberry-flavoured Ice Cream
❖​ Strawberry-flavoured Ice Cream
❖​ Different Flavours of Soda
❖​ Gulab Jamun
❖​ Carrot Halwa

Appendix – C: List of Suppliers

➔​Fresh vegetables and fruits
★​ Local sabzi mandi supplier
★​Fresh supply,low cost and daily supply.
➔​Meat supplierss
★​Brohii butcher market
★​Hygienic,reliable ,consistent quality .
➔​Grocery
★​ Thar Bazar ,main market mpk
★​Wholesale market bulk buying discounts and quality
assurance.
➔​Cold drinks
★​ Markhor energy drink franchisee
★​Brand reliability.
➔​Packaging material
★​ Local packaging manufacturing customizeation
★​Cost effective
➔​Cleaning supplies
★​Detergent wholesaler
★​Competiting pricing and regular supply
➔​Rice​
★​Rahimoon Rice Factory​
★​Bulk supply & quality
➔​Flour​
★​Bilal Marth Flour Factory​
★​Quality products
➔​Potatoes​
★​Gul Market, Thar Bazar​
★​Fresh supply
➔​Tomatoes​
★​Nohria Market​
★​Daily fresh supply
➔​Onions​
★​Khan Sahib General Market​
★​Reliability
➔​Water​
★​Aquafina, Aab-e-Dubai​
★​Quality assurance.
Appendix – D: Machinery, Tools & Equipment List
❖​ Gas stoves & ovens
❖​ Tandoor
❖​ Deep fryers
❖​ Grills & steamers
❖​ Commercial refrigerator & freezer
❖​ Food processors, mixers, blenders
❖​ Cooking utensils (pots, pans, knives)
❖​ Water purifier
❖​ POS billing system
❖​ Exhaust & ventilation system
❖​ Dishwashers
❖​ Tables & chairs

Appendix – E: Staff Details and Monthly Salary Structure

Designation​ Number of Staff ​ Monthly Salary per Person

●​ Managers​ 4. ​ Rs. 50,000

●​ Cooks​ 15​ Rs. 28,000
●​ Table Boys/Waiters. 80​ Rs. 17,000
●​ Cleaning Staff​ 15​ Rs. 12,000
●​ Dishwasher staff 15 Rs 10,000 per staff

Appendix – F: Monthly Utility & Operational Costs

❖​ Gas Bill: Rs. 40,000-50,000
❖​ Electricity Bill: Rs. 80,000–90,000
❖​ Water Bill: Rs. 20,000
❖​ Daily Raw Material Purchase: Rs. 80,000–90,000
❖​ Transportation Cost: Rs. 15,000–25,000

Appendix – G: Restaurant Production Capacity

❖​ Meals Prepared Per Day: 500–1000
❖​ Seating Capacity: 100–125 persons
❖​ Peak Serving Capacity: 80–100 customers per hour
❖​ Takeaway Capacity: 50+ orders per hour
Appendix – H: Delivery Logistics System
❖​ Partnerships: Foodpanda, FoodPapa
❖​ Delivery Time Target: 20–35 minutes
❖​ Tools Used:
❖​ Hot boxes
❖​ GPS route planning
❖​ POS integration
❖​ Online ordering system

Appendix – I: Initial Investment Summary (2002 & 2022)

Category​ Estimated Amount

❖​ Kitchen Equipment​ Rs. 5–7 lac
❖​ Furniture & Decor​ Rs. 2–3 lac
❖​Raw Materials (Startup)​ Rs. 1–1.5 lac
❖​Rent Advance (3–6 months). Rs. 3–5 lac
❖​Licensing & Legal​ Rs. 1–2 lac

Appendix – J: Business Competitors List

❖​ Prem Sagar – Delicious Food
❖​ Abdul Raheem – Barbeque Centre
❖​ Dileep Kumar – Student Cafe
❖​ Molvi Zakaullah – Shinwari Restaurant

THE-END