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Name: Medipalli Akhil Prasad

FIN NO: G1762371R

Batch: MIMD51710A

Course: Master of business administration in International Marketing

Module: business planning

Module Lecturer: MR. Frankie lim

Due Date: 05 September 2018

1.Introductory page

Name: Best Chef

Address: ANR Centre, 6-3-249/5/1, Road No-10, Naveen Nagar, Banjara Hills, Hyderabad, Telangana 500034, India (Goteti, 2011)

Number: 0402635607

Website: www.bestchef.id

Social media: path - Best Chef

Instagram -@Best Chef

Facebook -Best Chef

1.2 names and addresses of leaders

Position: owner, major shareholder (65%)

Nationality: Indian

National ID: L3556786

Address: no.9, 15th main, 19th A cross, bsk 2nd stage, Padmanabhanagar, near devegowda petrol bunk, Bangalore- 560061.

Email id- makhilprasaad30@gmail.com

Number: +91 806554660, +65 93714093.

Position: family member (35%)

Name: Medipalli Prasad

Address: no.15, 20thmain, jayanagar 4th block, bsk 1st stage, near maiyas hotel, Bangalore- 560012.

Email id: mprasadfca@yahoo.co.in

Number: +91 9448491075(personal)

1.3 Nature of business:

Best Chef is a theme based restaurant, as well as it an Indian the multi cuisine restaurant. The main intention of the restaurant is to provide a unique experience to the customers with the theme and to provide high quality and a quantity food the customers.

Vision statement:

“To be a unique themed Indian restaurant in Hong Kong”.

Mission statement:

“to make a difference of the lives of the customer’s whim we serve every day, with a thrilling experience by providing well trained highly professional staff, “who never says no” to the customers.

Financial needs statement:

The financial needs needed for the company establishment amounts to an initial capital of

1.5 Report confidentiality statement:

All the information available in the report strictly belongs to paradise ltd and is highly confidential and all the information belong solely to paradise ltd. disclosure of any information enclosed in the confidential report to any third party is pertained to violation. Paradise ltd will consider this act as damaging the image of paradise ltd. If in case this report is found to anyone they must return the report immediately to paradise ltd address baring ANR Centre, 6-3-249/5/1, Road No-10, Naveen Nagar, Banjara Hills, Hyderabad, Telangana 500034, India.

Executive summary:

Business plan refers to a written document which clearly outlines the methodology used to conduct the business. It helps the investor to identify the strengths and weakness of the business that is going to be started or which is an on-going business. Best Chef is basically a unique theme based restaurant, which focuses on providing a unique experience to customers who dine in for breakfast, lunch or for dinner. Not only that it aims at providing the best quality food with adequate quantity such that the customers are satisfied with service provided by the restaurant. The major holders of the restaurant are two Indian citizens namely medipalli akhil prasad and medipalli prasad. This is a limited liability company and the profits are shared per their investments. The theme is the main attraction to the restaurant, since the theme of the restaurant is the restaurant is built using wood in the shape of a tree house. This restaurant is unique amongst other restaurants. The restaurant has enough personnel who are responsible for operations of the restaurant. Coming to the pricing, the prices are priced as per the demand in the market. The items that are served in the restaurant are very carefully selected such that it can be easily prepared and the customers need to wait in the restaurant even after ordering the food. Best chef uses various mediums of marketing such as word of mouth marketing, direct marketing, social media marketing, etc. It aims at providing various services to the customers such as direct sales, catering, delivery if food through online delivery applications etc.

3. Industry profile:

India is one’s amongst the fastest growing economies in south east Asia. Having about 29 states the cultures have been spread throughout the country. Hyderabad being the capital of Telangana state is well known t be one of the fastest growing economies. Lastly, as the economy is growing rapidly so is the population if middle class and students have increased gradually, so has their buying power thus this an excellent market for investment.

3.2 food and beverage industry

3.2.1 MARKET SIZE AND POTENTIAL

As Hyderabad (a city in southern part of India) one amongst the developing city with a lot of information technologies companies established within the city. Hyderabad is city which is well known for chain of different food restaurants. Hyderabad is also recognised as the fastest growing cities in India. The current GDP rate of Hyderabad is approximately 10.1%, and it also contributes 4.7 % of India’s GDP and has about 2.9% of entire India’s population.

3.2.2 MARKET TRENDS AND OPPURUNITIES

As far as the percentage of middle class and youngsters keep increasing in Hyderabad the demand for fast food restaurant will keep increasing. If the group of people whose willingness to go to restaurants to spend money for eating delicious food and to mingle with friends the graph of establishment of new restaurants swill keep increasing day by day.

3.3 COMPETITORS

3.3.1 DIRECT COMPETITORS

Since Hyderabad is one of it hubs of India, it has a mixture of cultures. The direct competitors for Best Chef are restaurants like paradise, jewel of nizam, Jonathan’s kitchen, ohri’s 70MM, ohri’s, the grand Trunk of the road, village- the soul of India, dialogue of the dark, the guffa, etc. They are considered as direct competitors because they are provided similar kind of food and have a similar theme based restaurants.

3.3.2 INDIRECT COMEPITORS

The indirect competitors for Best Chef are the fat food restaurants like domino’s, MC Donald, pizza hut, and KFC. A search conducted by Deccan herald it states that the employees who live and work in Hyderabad approximately spend around Rs. 10,000-20,000 per month given time in a fast food restaurant. It clearly states that there is scope that an Indian restaurant will be successful if the quality of food is strictly maintained and along with the keeping in mind the pricing strategy.

3.4 SEGMENTATION

Basically, the theme based restaurant doesn’t focus on the whole population, but to be a successful restaurant it aims at only a segment of the population. Here Attitude segments the population based on age, class etc.

Primary market

There are three different primary market segments which Best Chef aims. Firstly, the working employees and students. The second primary market segment is upper middle class and middle class of Hyderabad and foodies who use a lot of social media. The third market segment are those population who would like to experience a wide range of products offered by our restaurant Word of mouth is the most useful ways of marketing the brand, as the students and employees will spread the information about the restaurant.

Secondary market

Best Chef’s secondary market population are those who would like high quality food at an affordable price in the restaurant.

4. Venture description

4.1 DESCRIPTION OF THE STRCUTURE OF THE RESTAURANT

As Best Chef is a theme based restaurant, its centre of attraction is the theme which is unique in entire India. The structure of the restaurant is designed in a unique format, i.e. the structure is like that of a tree house. The restaurant seating capacity is will be around 30 members a time. The restaurant is a multi-Indian-cuisine restaurant. Similar such 6 structures will be build next to each in a 10000sq.ft sized empty plot in Hydrebad. Such that the entire restaurant can withhold up to 180 members in all the structures.

4.2 PRODUCTS OFFERINGS

The products are being offered in this restaurant are very carefully chosen based upon the demand in the Hyderabad market. The items that are selected are classified into main dishes, desserts, Indian breads a finally beverages. The restaurant makes sure that the items are very freshly prepared and supplied in good quantity and quality.

MAIN DISHES

The main dishes of the restaurant can be further classified into vegetarian and non-vegetarian main dishes. Coming to the vegetarian main dishes list:

1. idly and Vada set

2. varieties of dose

3.pongal

4. palov

5. special veg biryani

6. fried rice

Coming to the non-vegetarian main dishes:

1. chicken biriyani

2. hydrebadi chicken biryani

3.mutton biryani

4. butter chicken

STARTERS

There are different varieties of starters which are offered by our restaurant. The starters are categorized as non-veg and veg starters. The veg starters that are available at this restaurant are:

1.Peanut masala

2.Aloo kebab

3.Mushroom fry

4.Paneer tikka

5.Paneer chilli

Coming to the non-veg starters. There are about few varieties of non-veg starters:

1. chilli chicken

2.fish fry

3. mutton fry

4. chicken fry

5.chicken kebab

6.chicken 65

BEVERAGES

Best Chef will be offering different types of beverage to customers which are quite commonly found in Hyderabad. Namely coconut water, rose tea (with milk and without milk) and rose milk. These beverages help the customers to feel col as the temperatures in Hyderabad are usually very hot.

INDIAN BREADS

Indian breads that are offered by our restaurants are non, butter non, kulcha, roti and tandoori roti. For these Indian breads, there special curries available, likely both vegetarian and non-vegetarian. The vegetarian curry includes

1. palak paneer

2. dal fry

3. mixed vegetables curry

4. special Hyderabadi curry

Whereas non-vegetarian curry includes

1.chicken curry

2. green chicken curry

3.mutton curry

4. butter chicken curry

The last variety of food that we have at our restaurant is desserts. The desserts at our restaurant are listed below:

1. choice of ice-cream

2. lachha rabri

3. hot chocolate fudge

4. fruit salad

4.2 SERVICE OFFERING

As Best Chef is a unique theme based Indian multi-cuisine restaurant, Best Chef has a couple of services that are offered to its customers. Firstly, the customers need to go to counter to place the order, as they enter the restaurant the watchman welcomes the customers with a warm “NAMASTE”. Entering the restaurant, the manager will guide to the available table, and then the waiters comes to take the order. The waiter will take the order and leave to the kitchen and inform the chef of the order. Once the customer’s order is prepared the waiter will bring the order to their respective tables to serve. After finishing with the food, the waiter will bring them the bill, an ask the form of payment (cash, card, etc.) there are other services that are provided by the restaurant like catering, buffet and delivery through online delivery applications.

4.3 SIZE OF THE BUSINESS

4.4 EQUIPMENT AND HUMAN RESOURCES

4.4.1 EQUIPMENT

Since this a theme based restaurant and not a fast food restaurant the equipment will vary based on the activities performed by the restaurant. Keeping in mind the costs that would rise second year the management decides to purchase all the require equipment required for the restaurant during the first year itself. This would help to cut down the costs that may appear the following years. The list equipment required for the day to day operations of the restaurant is listed below:

01.	Equipment list
	Description	Quantity
	Frying pan	05
02.	Telephone	01
03.	Television	05
04.	Music player	01
05.	Speakers	10
06.	Electric stove (with four burners)	01
07.	Chimney	02
08.	Air conditioner	05
09.	Computer + cash register	01
10.	Door fridge	03
11.	Rice cookers	03
12.	Knives	20
13.	Vessels	30
14.	total	81

4.4.2 HUMAN RESOURCES FOR TH RESTAURANT

The company’s work force will increase from 18 in first year to 23

in second and third year to compensate the sales and other services provide by the Best Chef.

Employees for year 1
	Job title	quantity
01.	Managing director	01
02.	Restaurant manager	01
03.	Chef	04
04.	Waiters and cleaners	12
05.	Total	18

Employees for year 2 and year 3
	Job title	Quantity
01.	Managing director	01
02.	Restaurant manager	01
03.	Chef’s	06
04.	Waiters and cleaners	15
05.	Total	23

4.5 BACKGROUND OF THE ENTREPRENEUERS

Background of Mr. medipalli akhil Prasad

Kindly refer to appendix A for information

Background of Mr. medipalli Prasad

Kindly refer to appendix B for information

5. MARKETING STRATEGY

5.1 PRICING STRATEGY

To be able to fight with local restaurants and other fast food restaurants BEST CHEF would like to adopt the competitive pricing strategy. This is because the restaurants primary market segment focuses on students, employees, upper middle class and middle class people the pricing for the items available in the restaurant should be at a reasonably affordable price. As per a survey conducted by Deccan herald it states that most of the students and employees spend around Rs. 20,000-40,000 monthly for restaurants. Keeping this in mind BEST CHEF will use be pricing the items in a way that it will be affordable to all the people who belong to middle-class, employees and students. As most the restaurants sales will be paid in the form of cash, BEST CHEF will be providing three forms of payment such that it will be convenient to the customers. The forms of payments are likely to be cash, debit and credit card and Paytym. The prices for the products are listed below in the table.

MAIN DISHES(VEGETARIAN)
NAME OF THE DISHES	PRICE OF THE DISHES (PERPLATE)
IDLY AND VADA SET	RS.45
MASALA DOSA	RS. 55
SET DOSA	RS.55
ONION DOSA	RS. 65
PONGAL	RS.50
PALOV	RS.65
SPEICAI VEG BIRYANI	RS.70
FRIED RICE	RS.75
UPTHAPPAM	RS.50

MAIN DISHES (NON-VEGETARAIN)
CHICKEN BIRYANI	RS.120
HYDREBADI CHICKEN BIRYANI	RS.180
MUTTON BIRYANI	RS.210
BUTTER CHICKEN BIRYANI	RS.220
FISH TOMATO	RS.220
SPECIAL CHICKEN BIRYANI	RS.250

STARTERS (VEGETARIAN AND NON-VEGETARAIN)
NAME OF THE DISHES (STARTERS, BOTH VEGETARAIN AND NON- VEGETARIAN)	PRICE OF THE DISHES
PEANUT MASALA	RS.100
ALOO KEBAB	RS.130
MUSHROOM FRY	RS.150
PANNER TIKKA	RS.185
PANNER CHIILI	RS.185
CHILLI CHICKEN	RS.195
FISH FRY	RS.205
MUTTON FRY	RS.225
CHICKEN FRY	RS.145
CHICKCEN KEBAB	RS.95
CHICKEN 65	RS.125
BEVERAGES AND DESSERTS
WATERBOTTLE(COLD 1L)	RS.40
ROSE TEA (WITH MILK)	RS.50
ROSE TEA (WITHOUT MILK)	RS.35
SUGARCANE JUICE	RS.15
HOT CHOCOLATE FRUDGE	RS.65
CHOICE OF ICECREAM (ONE CUP)	RS.55
FRUIT SALAD	RS.55
LACHHA RABRI	RS.85

INDIAN BREADS AND CURRIES OF CHOICE
BUTTER NON	RS.15(PER PIECE)
PLAIN NON	RS.10 (PER PIECE)
TANDORI ROTI	RS.12 (PER PIECE)
KULCHA	RS.15 (PER PIECE)
PALAK PANEER	RS.125
DAL FRY	RS.65
MIXED VEGETABLE CURRY	RS.150
CHICKEN CURRY	RS.150
GREEN CHICKEN CURRY	RS.165
BUTTER CHICKEN CURRY	RS.185

5.2 DISTRIBUTION STRATEGY

The company will have two different distribution channels likely, direct distribution and online distribution. The direct distribution focuses on direct sales of the restaurant, whereas the online distribution focuses on the delivery services that the restaurant offers.

DIRECT DISTRIBUTION

The direct distribution channel concentrates on the direct sales that happen at the restaurant, which is the main source of the revenue to the restaurant. Utilizing the mixture of word of mouth marketing, direct marketing, and others forms of marketing BEST CHEF will be successful within no time. Thus, BEST CHEF will can pull more customers towards the restaurants. More over the people of Hyderabad are food lovers and likes to socialize with friends by spending time with friends by dinning in for dinner or for lunch.

ONLINE DISTRIBUTION

Best Chef will be active through its online platforms such as social media, website and applications through the restaurants are tied up such as food panda, swiggy, etc. The main intention of this is that the restaurant menu card will be made easily available to mass public, which I turn helps to attract more customers there by increasing the sales of the restaurant. And not only that the online distribution channels help the customers to see the main attraction of the restaurant there by grabbing more customers, where in they either will come to the restaurant directly or they will order their choice pf food through the online applications like swiggy, food panda.

5.3 PROMOTIONAL STRATEGY

5.3.1 Social media

Despite there are other forms of marketing like word of mouth, direct marketing etc. social media marketing is an important form of marketing through the restaurant and its theme can be reached to a large of people at a time. In Hyderabad, the demand for smart phones is shooting up day by day, keeping this in mind BEST CHEF makes sure to utilize this stream of marketing so that it can be able to search a huge population towards the restaurant.

5.3.2 WEBSITE

BEST CHEF will have its own website where in which all the details related to the restaurant’s theme, menu card, services and opinions of the customers will be displayed. In the website, the information pertaining to services offered by the restaurants along with the tie up with online food delivery applications will be displayed.

5.4 PEOPLE STRATEGY

Being stepping into service industry it is important that BEST CHEF should focus on the quality, quantity and pricing the items. Along with this it has also on providing the food to customers freshly prepared and the service must be quick. The process from the minute the customers enters the restaurant the watchman the restaurant will welcome them a warm “namaste” by joining his hands together, then the manager will ask the customers the cuisine they prefer per which they will be guided to the respective floor and available table. Then the waiter will arrive at the customer’s table requesting them for their order by handing over the menu card.

5.5 PROCESS STRATEGY

5.5.1 OVERALL PROCESS

5.5.2 CUSTOMER’S BUYING STRATEGY

Here draw the exact same diagrams I’m attaching in the picture.

5.6 PHYSICAL EVIDENCE

BRAND NAME

Best chef

LOGO

TAGLINE

“always deliver, more than expected”

RESTAURANT LOCATION

ANR Centre, 6-3-249/5/1, Road No-10, Naveen Nagar, Banjara Hills, Hyderabad, Telangana 500034, India

5.7 FUTURE PRODUCT FORECASTS

The business plan is just a plan which helps to find out the weak points, such that the mistakes and weak points can be turned into strengths for the restaurant for setting up the first restaurant. Once the restaurant and successful BEST CHEF will expand its operations further.

Stage 2

Once BEST CHEF is successful in Hyderabad it will plan in moving further by expanding in other parts of Telangana, such that it will be able to increase the range of customers in upcoming 10 years.

Stage 3

Once BEST CHEF becomes a well-recognised theme based restaurant, it will partner up with local framers such that they can help in growing the organic products that might be useful for the restaurant. In this stage the company will further its operations through India.

5.8 CONTROL

To control the quality of food (main course, Indian breads and desserts) and beverages offered in Best Chef, the raw materials must be thoroughly checked upon a daily basis. Likewise, to maintain the taste of the beverages the chefs must be properly trainer so that the taste in the beverages and don’t change the taste.

Here the image I attach, please draw the exact same of it.

6. PRODUCTION

6.1 Production plant

Best Chef main aim is to provide its customers food (Indian breads, desserts and main course) prepared from fresh raw materials. There for they purchase all the required raw materials from the local vendors and store in their go down.

6.3 MACHINERY AND EQUIPMENT

The following are the list of equipment that are required to run the day-to- day business activities of the restaurant.

Equipment list
Description	Quantity
Rolling pin	03
Knives	30
Vessels	30
Eclectic stove	01
Music player	01
Telephone	01
Computer cash register	01
Credit & debit card machine	01
Door fridge	03
Rice cooker	01
Big pot	10
Big bowls	10
Chimney	02
television	05
Air conditioner	02
2l wet grinder	01
6l wet grinder	01
Bowls	10
standing griddle	01
Strainers	03
Total	120

6.4 NAMES OF SUPPLIERS OF RAW MATERIALS

Suppliers list
Name	Service offered	Website	Address
Ushodaya Supermarket, Boduppal	Raw materials( water and ingredients)	-	MallikarArjun Nagar, Hyderabad, Telangana 500098, India
Inhabit	Interior furniture	·
Gavins store	Uniform	https://gavins.business.site/	GAVINS CORNER, Abids, Hyderabad, Telangana 500001, India
Nice Kitchen Associates Olx.com	Kitchen Equipment	http://www.nicekitchen.in/	Balanagar, Hyderabad-500037, Hyderabad, Telangana 500018, India
			-
Quickr.com			-

7. OPERATIONAL PLAN

7.1 COMPANY OPERATION’S DESCRIPTION

The restaurant will be operating throughout the week from Monday to Sunday, and will be open from morning 10am to night10pm, where in the restaurant’s staff will be present from morning 8.30am to clean the restaurant and prepare the required stuff. Thus, the restaurant will be open for 12 hours for its operations. The restaurant will again reopen at 4pm. The staff of the restaurant will be spilt into 2 teams, wherein each team will be working on shift for 3 days the staff will be working for a maximum of 15days a month, and the shift keeps changing every three days once.

10.00	11.00	12.00	13.00	14.00	15.00	16.00	17.00	18.00	19.00	20.00	21.00	22.00
prep	Open for business	prep

Each shift will consist of the following and works on a rotation once in 3days.

SUN	MON	TUES	WED	THUR	FRI	SAT
SHIFT 1	SHIFT2
SHIFT1	SHIFT2	SHIFT1
	SHIFT2	SHIFT1
SHIFT2		SHIFT1	SHIFT2

7.2 FLOW OF ORDERS And SERVICES

Ordering process

Please refer to section 5.5.2.

STOCK PROCESS.

Raw materials from supplier

Easily perishable

Monthly stock

Everyday stock

DELIVERY PROCESS

Order from customers on food panda or swiggy

Customers’ orders from food panda or swiggy will be received by Best Chef

Order will be to the chef by the kitchen manger

Then the delivery boy will come collect the freshly prepared order and goes to deliver it to the concerned customer

7.3 TECHNOLOGY UTILIZATION

1.Online accounting software

The restaurant makes sure it uses the accurate accounting software such that all the transactions are clearly recorded.

2. Telephone

Best Chef uses telephone at their restaurant as it is considered as the best communication medium, as Best Chef is considered as best receiving customers’ orders over telephone.

3.Website, Social Media, Email

Best Chef uses internet a medium of communication both internally and externally through emails with their suppliers and also uses it as a medium of marketing through their own website an d through emails.

4.Food panda and swiggy application

The restaurant has registered itself with a few online food delivery applications such as swiggy and food panda. It is because the restaurant offers services like take away and delivery of food. Not only that Best Chef no need to relay on logistics for delivery of food.

8. ORGANIZATIONAL PLAN

8.1 FORM OF OWNERSHIP

Best Chef is a limited liability company owned by two major shareholders;

MR. medipalli akhil prasad -65%shareholders

MR. medipalli prasad -35%shareholders

Each shareholder liability is limited to the amount of invested as their investment in the company and the profits will be shared per their ratio of their investments.

8.2 IDENTIFICATION OF PARTNERS

The two major investors for the company are MR. medipalli akhil prasad and MR. medipalli prasad and they form the chair persons of the company. Being the major shareholder and master brain behind the concept of the company Mr. medipalli akhil prasad will be taking the role of managing director where as MR. Medipalli prasad will be an administrator assisting to take care of the company’s operations. The chart below will give a clear picture about the organizational plan for the company.

8.3 AUTHORITY OF PRINCIPALS

Key players

Executive chairman

1. approval authority for annual budget proposition created by managing director

2.approval authority for withdrawal of the money for payment of supplier and staff

3. approval authority for interfering with operational matters or marketing decisions.

Non- executive chairman –MR. medipalli prasad

1. approval authority for annual budget proposed by managing director.

2. approval authority in interfere in the marketing decision taken by the managing director.

Managing director- medipalli akhil prasad

1.approval authority for withdrawal of money for staff apart from managing director

2.approval authority to make decisions required for improving the business.

3.approval authority to fire or hire any staff of the restaurant

4. approval authority to increase salary of the restaurant

Restaurant manager-MR. daaruk

1.Approval authority for purchase of raw materials for daily operations.

2.Approval for making operational decisions.

3. approval authority to make keep the staff disciplined

8.4 MANAGEMENT TEAM-BACKGROUND

1. Background of MR. medipalli akhil prasad

Please refer to appendix A for information

2. Background of MR. Medipalli prasad

Please refer to appendix A for information

3. Background of MR. JASWANTH CHOWDARY

Please refer to appendix a for information

8.5.1 ROLES AND RESPONSIBILITIES OF THE ORGANIZATION ASSOCAITES

1.roles and responsibilities of managing director

Please refer to appendix B for details

2.roles and responsibilities of restaurant manger

Please refer to appendix B for details

3.roles and responsibilities of chef

Please refer to appendix B for details

4. roles and responsibilities of waiters

Please refer to appendix B for details

10. Swat analysis

Strength	Weakness
1. a unique never done before theme based restaurant. 2. high quality food with good quantity made from fresh raw materials 3.targeting the mass population	1. high investments and fixed costs. 2. new comer, hard to grab customers as the market is full of high competitors 3.lack of technical aspects for restaurant management
Opportunities	Strength over opportunity	Opportunity over weakness
1. increase in middle class group, employees and college students 2. changing habits from dining to restaurant for food to dining to restaurant to socialize with friends 3. a large market size	1. create a unique market segment which will attract customers to try the new theme of the restaurant. 2.make the ups match the changing lifestyles habits 3.craete a menu with items that can easily prepared and served at the earliest.	1. should create a unique theme based restaurant such that it will attract the customers, and the restaurant can out run the other competitors.
Threat	Threat over opportunity	Threat over weakness
1. promotional tactic by market leader could easily take customers away 2.zero to low brand awareness 3.highly competitive market.	1.identify ups for Best chef that will differentiate it from rest and hence won’t need to worry too much about competition.	1.focus in brand building

11.APPENDIX

11.1 appendix A-background

a) MR. medipalli akhil prasad- MR. medipalli akhil prasad an Indian youngster aged about 23 years has a bachelor degree in commerce from Bangalore university and a master degree from international marketing from Bangor university(Singapore). He basically is a Bangalorean with no past working experience. Having resided in Bangalore for about 23 years and visiting different theme based restaurants and understand the services provided is an added advantage for starting up the restaurant. Having visited different countries and observing the cultures of those MR. medipalli akhil prasad has a great advantage of starting the restaurant.

b) MR. medipalli prasad: MR. prasad aged about 57 years is a permanent resident of India (Bangalore) who is qualified charted accountant and is practicing his profession for over 30 plus years has great knowledge about the restaurants requirements and what makes customers pull towards the restaurant. By making him the partner of the will be useful to check the accounts of the company as well as will be e very helpful in suggesting more creative ideas so that the customers keep visiting the restaurant.

c) MR. jaswanth chowdary: jaswanth chowdary is a youngster aged about 23 years has huge knowledge on how to handle the situation and how to overcome hurdles. Having some 3 years of experience as an accountant he can handle the entire restaurants operations.

11.2 Appendix B- ROLES AND RESPONSIBILITIES OF ASSOCAITES

Job title	Roles	Responsibilities
Managing director	Manage an oversee all the company’s operations as directed by the chairperson of the company	1.Directly responsible to the managing director of the company for all the company’s operations, and must bring back quarterly report for further evaluation. 2.resposible for managing the general daily operational plans for the company which include production, finance, sales and marketing. 3.responsible for monitoring the flow of the company’s finance.
Restaurant manager	Manage the overall operations of the restaurant including the activities of the kitchen.	1.Responsible for managing director of the company for all the operations of the company. 2.responsblel for monitoring the stock, finances and sales daily 3.respnsible for cleanliness of the restaurant including the cleanliness of dishes.
chefs	Managing and maintain the quality of items served to the customers	1.responsible for checking upon the quality of raw materials used for cooking the dishes. 2. responsible for checking the inventory of the restaurant. 3.responsible for cooking the dishes on time.
Waiters	Manage and maintain the cleanliness of the restaurant	1.responsibel to handle the customers who enter the restaurant 2.responsible for washing the used utensils. 3. Responsible for mopping the floor every hour during the business timings.

11.3 APPENDIX C – SUPPLIERS LIST