Can sian restaurant
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Can-Sian Restaurant. By: Ye Yang Sang Kim Natsuko Soejima Vince Wang Chloe Liu Jin Liu. Elements of a Business Plan. 􀀄 Goals and Missions 􀀄 Management Team Location 􀀄 Product / Service Description 􀀄 Market Opportunity 􀀄 Competition Analysis 􀀄 Financial Projections

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Can-Sian Restaurant

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Can sian restaurant

Can-Sian Restaurant

By: Ye Yang

Sang Kim

Natsuko Soejima

Vince Wang

Chloe Liu

Jin Liu


Elements of a business plan

Elements of a Business Plan

  • 􀀄Goals and Missions

  • 􀀄Management Team

  • Location

  • 􀀄Product / Service Description

  • 􀀄Market Opportunity

  • 􀀄Competition Analysis

  • 􀀄Financial Projections

  • Legal Requirement


Can sian restaurant

Goal:

  • Produce good reputation and royalty from consumers.

  • We expect to have a constant 15% annual growth rate,


Mission

Mission:

  • We supply the good quality and delicious food with reasonable price.

  • We provide a good balance diet to customer

  • We provide a good atmosphere for the family to spend time together.


Management team

Management Team:

  • Experience in catering industry for 10years

  • Chief Chef was awarded the Best Chef in Korea in 2000


Location

Location

The West Lethbridge Advantages

  • Population of Lethbridge


Location1

Location

  • The strongest population growth

    • University Students

    • New Housing

  • No direct competitors

  • Not enough restaurants in West


  • Location2

    Location

    Specific Site

    • West Village Mall

      • Easy access from University Drive.

      • Close to a dense population of the target market

      • Walking distance of University

      • Enough parking spaces


    Product

    Product:

    Quality must be at the fore of our product:

    • Quality in Food

    • Quality in Service


    What type of food we provided

    What Type of food we provided:

    • Chinese Food

    • Korean Food

    • Japanese Food


    Integrating supply chain

    Integrating supply chain

    Three main ingredients

    • Meat (Beef, chicken and fork)

    • Vegetables (typical vs. basic)

    • Other ingredients (spices, salt, sugar and etc.)


    Continued

    Continued

    5 conditions

    • Cost: Charges for transportation

    • Time: Adequacy and speed of transit

    • Capability: The competency of suppliers to provide amounts of ingredients we request

    • Dependability: Reliability of service regarding time, loss and damage

    • Frequency: Scheduling


    Meat supplier

    Meat supplier

    • Local (Lethbridge) transaction

    • Advantage

      1.Best quality

      2.Cost effective: low cost for transportation

      3.Easily monitor: How the supplier produces

      products (quality of meat)

      4. Customized products


    Vegetable supplier

    Vegetable supplier

    Typical ingredients (Chinese white cabbage, Japanese parsley..)

    Transaction proceeded in Calgary (Chinatown)

    • The cost for transportation

    • Possible economic detriments regarding to time, damage and loss

      of vegetables.

    • Typical services offered by supplier (delivery, discounts, credit, promotion, promotional support materials, guarantees and technical assistance) are not guaranteed.

      4) Need to acquire dependable suppliers and capability of managing adequate inventory level (constant and accurate inventory check).


    Continued1

    continued

    Basic ingredients (onion, garlic, rice…)

    • Transaction proceeded in local markets

    • Local farmers

      Integrated market: Farmer’s market in Lethbridge

      None or inexpensive cost for transportation: delivery service

      suppliers offer and closeness to markets

      Face to face contact with suppliers (if vegetables have bad

      quality)


    Supplier for other ingredients

    Supplier for Other ingredients

    Ingredients like sauce, salt , pepper, sugar..

    Easily run out but easily purchased from local retailers (Wal-Mart, Sears Canada..)


    Inventory

    Inventory

    Using inventory organizer (Chart or notice board) and collective inventory management involving all managers and employees.

    • Unnecessary to purchase them in large quantities.

      (expense of cash out of our pockets)

      2) Accurate estimation from chefs, assistants and employees


    Two ways to purchase equipments

    Two ways to purchase equipments

    • Buying the used Equipments

    • Leasing


    Can sian restaurant

    3 conditions for purchasing decision:

    • Sales service: credit sale, guarantee,..

    • Repair

    • Affordability:reduce star-up cost


    Marketing opportunities

    Marketing opportunities

    target market:

    • familiesin Westside

    • University Students


    Marketing strategy

    Marketing strategy

    • Taste and service

    • Pricing


    Competition

    Competition

    Advantage:

    • No Chinese restaurant in Westside

    • Only have the fast food chain available

      Disadvantage:

    • Low competitive with downtown restaurant


    Advertising

    Advertising

    • Flyer

    • Coupon

    • Word of Mouth


    Sales promotions

    Sales promotions

    • Lunch combo

    • Discount for every Tuesday


    Personnel

    Personnel

    • 2 Chefs

    • 1 Store Manager

    • 4 Part time waiters


    Start up cost

    Start Up Cost


    Pro forma income statement

    Pro Forma Income Statement


    Break even analysis

    Break- Even Analysis

    • The Fixed Cost is $248720

    • The Contribution as % of Sales is 75%

    • The Break-Even Point is $331627


    Legal structure limited partnership with 4 silent partners

    Legal Structure:

    Limited partnership with 4 silent partners.

    Legal Requirements


    Legal requirements cont d

    Legal Requirements (Cont’d)

    Licenses and Taxes:

    • Provincial business license

    • Taxes:

      Provincial Sale Taxes (PST)

      Goods and Services Taxes (GST)


    Legal requirements cont d1

    Legal Requirements (Cont’d)

    Intellectual Property Protection:

    Gain a trademark from government for the name of our restaurant—Can-Sian.


    Question

    QUESTION??


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