Coffe Cafe Business Plan Ppt 73id

Green Spark Presented to

Sir Hasnain Bashir Prepaid by Muhammad Bilal Faiz Rasool Salman Hamayou Muhammad Abdullah

MBA-FA10-021 MBA-FA10-005 MBA-FA09-017 MBA-FA09-041 MBA-FA10-006

Acknowledgement At first, we would like to express our gratitude to Mr. Husnain Bashir for giving us to prepare this assignment. We have taken help from many books, we acknowledge to the writers of those books. We are indebted to our central librarian and also grateful to our elder brothers and friends who have helped us from different corners to complete this assignment. We tried our level best to include most of the relevant information what we have collected regarding the respective informer or sources

Mission To provide a friendly,comfortable atmosphere where the customer can receive quality food, service and entertainment at a reasonable price.

Vision   

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The creation of a unique & innovative environment that will differentiate from local café. Educating the community on what the cafe has to offer. The formation of an environment that will bring people with diverse interests and backgrounds together in a common forum. Good coffee and bakery items at a reasonable price.

Business Profile 

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Pop Temple Coffee café have big opportunities to growth. There are the only two major players in the coffee café industry (Hotel and cafe)so we get the data from different hotel and café. we also get the data from primary and secondary source, which shows that café which can give more to customer at low price. The cafe today The food service business is the third largest industry in the country. The independent restaurant and cafe s for 15% of that total the average people spends 15% of his/her income on meals Our Coffee It has always been quality. We’re ionate about ethically sourcing the finest coffee beans, roasting them with great care, and improving the lives of people who grow them. We care deeply about all of this our work is never done.

Keys to Success 

The creation of a unique, innovative atmosphere that will differentiate Pop Temple Coffee café from other local coffee shops and restaurants.

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The establishment of Pop Temple Coffee café as a community hub for socialization and entertainment.

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Pop Temple Coffee café will position itself as an educational resource for individuals wishing to learn about the benefits the Café has to offer.

Objective 

A unique design of café that will be both visually attractive to customers, and designed for fast and efficient operations.

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Employee training to insure the best coffee preparation techniques.

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Marketing strategies aimed to build a solid base of loyal customers, as well as maximizing the sales of high margin products, such as espresso drinks.

Competitive strategies 

Cost leadership Our prices are equals to the prices of three star hotel and less than four star and five star hotels. Our neighbor café is offering price starting from 150 and above.

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Differentiation In Faisalabad, all hotels and café are offering very few tastes of coffee but we introduce more tastes than them which are not available in Faisalabad. We are providing the best environment in Faisalabad as compare to the other café and hotels. We are providing the internet facilities for students and other persons who want to stay connected with their businesses and friends.

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Focus Our café focused on prices and different flavors. We are providing fewer prices of different products as compare to the other café and hotels and also providing the different flavors which are not available in the market of café in Faisalabad

SWOT Analysis 

Strengths

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Knowledgeable and friendly staff. State-of-the art equipment. Part of the Pop Temple Coffee café experience includes access to state-of-the-art equipment. Our customers enjoy beautiful flat-screen displays. When you walk into Pop Temple Coffee café you'll feel the freshness. Big flat-screen monitors inset into the walls provide cool environment for meetings and small friendly gatherings. Large round tables with displays viewable from above provide a forum for larger gatherings. Clear vision of the market need. Pop Temple Coffee café knows what it takes to build an upscale cafe. We know the customers, we know the technology, and we know how to build the service that will bring the two together

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SWOT Analysis 

Weaknesses

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Lack of experience Lack of confidence Higher prices compared to the competition Lack of awareness

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Opportunities

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Market potential Changing of life style

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Threats

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Will customers continue to frequent coffee shops or they will fad up. How will product costs affect my business competition Law and order situation

Company product and services 

Product

Espresso

Black coffee

Cappuccino

Flavored coffee

Product Cuban Sandwich

Finger Sandwiches for Tea

Green Tea

Black Tea

Services      

Great deals on large corporate events office parties are our specialty Excellent Breakfast Elegant environment Traditional Holiday Menus Free home delivery

Target Market 

Students The large student population will become an important part our profit.

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Business people The downtown business community is growing rapidly with the addition of a new building and a flurry of new professional centers. Pop Temple Coffee café will provide a perfect setting for business meetings.

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Seniors Pop Temple Coffee café will target the seniors in the nearby downtown retirement centers by offering environment to meet their friend to chat etc.

Market Needs 

The rapid growth of the change of life and online services, that has been witnessed world wide. The potential growth of the cafe is enormous to the point. This may be 5 or 10 years down the road, but for the next 2 years, the service provider market is sure to experience tremendous growth.

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Pop Temple Coffee café will enjoy the first-mover advantages of name recognition and customer loyalty. Initially, Pop Temple Coffee café will hold a share of the cafe market in Faisalabad.

Market Segmentation  Pop Temple Coffee café customers can be divided into two groups. The first group is familiar with the café and desires progressives and inviting atmosphere where they can get out of their offices or bedrooms and enjoy a great cup of coffee. • The second group is not familiar with the cafe, yet, and is just waiting for the right opportunity to enter the community. Pop Temple Coffee café target market falls anywhere between the ages of 18 and 50. This extremely wide range of ages is due to the fact that both coffee and the environment appeal to a variety of people.

Advertising 

Local TV

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Print Materials

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Local Radio Spots

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Pop Temple Coffee café Events This will include local radio and TV events where radio and TV stations broadcast from the Pop Temple Coffee café site offering free to first-time customers. Pop Temple Coffee café will also run educational programs and community events through out the year.

Description of Management Team 

Goal To have a competent and knowledgeable management staff which functions as a team  General Manager • Qualifications. The requirements of the position require three years experience in restaurants, at least one of those years in some type of supervisory position. A bachelor's degree in hotel and restaurant management is preferable. • Job Description The general manager will report directly to the owner. They will be responsible for the overall management of the staff. They will work in conjunction with the owner in ordering supplies, maintaining inventory, handling customer complaints and scheduling staff. Other duties would include ensuring staff coverage for all shifts and reports to the owner

Description of Management Team

Shift Supervisor • Qualifications Must have two years experience in restaurant work. At least one years as a server. They must be at least 25 years old. They must possess a friendly and outgoing personality and have good personal hygiene.

• Job Description They will be responsible for the oversight of the servers. They will work under the general manager. he is responsible for waiting on tables, taking the customers' food and drink orders and acting as cashier for their customers.

Description of Management Team

Cook •

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Qualification The cooks must have a minimum of five years experience, three of which must be as a cook not an assistant. They must have at a minimum a high school diploma. The cook will submit a resume and fill out an application. They will be interviewed and hired by the owner and general manager. Job Description The cook is responsible for cooking food served in the cafe. They also are responsible for preparing food items in advance and seeing that the service area is kept stocked. Their responsibility is to see that the kitchen is kept in a clean, sanitary and working order. They oversee and train the assistant cook.

Description of Management Team  Assistant Cook

• Qualifications The assistant cook must at a minimum have attending school or a training program. They must be at least 18 years of age. Will be required to submit an application. Will be interviewed and hired by the cook, general manager and owner. • Job Description The assistant cook is responsible for assisting the cook in his duties. He/she is responsible for helping to keep the kitchen clean and sanitary. When needed will help with dishwashing duties. He/she is responsible for keeping the service area stocked.

Description of Management Team

 Server •

Qualification The servers must have at a minimum attending school or a training program and one year's experience working in a restaurant. They must be at least 21 years of age.

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Job Description The customer areas clean and sanitary. They are responsible for helping the assistant cook keep the service area stocked. At the end of their shift, they will be required to complete all side work as assigned.

Description of Management Team

Hostess •

Qualifications The hostess must have at a minimum be attended college or a training program. She must be at least 18 years of age and must possess a friendly and outgoing personality and have good personal hygiene. Will be required to submit an application. Will be interviewed and hired by the shift supervisor, general manager and owner.

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Job Description The hostess is responsible for greeting customers as they arrive at the restaurant and seating them. She is required to take reservations and answer the phones. Also to assist with busing tables or assisting the servers when available. Duties include keeping the lobby area clean.

Plan of Operations • • • • • • • • •

The food will be cooked on site, except for some of the baked goods When a customer enters Pop Temple Coffee café they will be greeted by a hostess who will seat them and provide them with menu. The server will inquire what they would like to drink. The server will take the food order, ring it up and the order will appear on the cook's computer screen. The server will prepare the salads, desserts, hot and cold soups and other items. The cook places the finished food on the window The customer will always be asked if they would like dessert or an after dinner coffee. The cook is responsible for cooking and preparing all dishes not prepared by the server. The cook and their assistants are responsible for preparing all items in the morning such as the soups for the day, slicing meat, making specialty items and other dishes for the day. Cleanliness is required above all else. The servers will keep all of their work areas clean at all times.

Café Locations  The Coffee net cafe will be located in a newly renovated designed Kohinoor plaza.  The facility will be divided equally between the cafe/restaurant function and the coffeehouse/entertainment function.  The cafe/coffeehouse will provide a full-service dine-in and carry-out coffee-based beverages.  The coffeehouse will maintain ample indoor/outdoor seating under a covered patio space shared with the restaurant. The facility's perimeter will feature a simple garden court which will provide comfortable waiting areas during the warm weather months.

Critical risk and problems    

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There are risks inherent with any business. The restaurant business carries with it very unique risks. Most critical is the customers' changing tastes. Another is the economy. Restaurants rely heavily on serving persons who have expendable income. Many restaurant employees tend to be younger and are attempting to move into a career. When either their schooling ends or they find their "dream job," they move on. Often servers filling the positions are non-skilled. A good owner must learn to deal with these problems in a manner which benefits the business as well as the employee. in a comfortable environment