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VANAKAM UNAVAKAM

SUBMITTED BY AARTHI SREE MATHEW EMMANUVEL VENKATESH ANDREW STEPHEN . VANAKAM UNAVAKAM. LOGO. VANAKAM UNAVAGAM -UNAVE MARUNTHU. EXECUTIVE SUMMARY.

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VANAKAM UNAVAKAM

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  1. SUBMITTED BY AARTHI SREE MATHEW EMMANUVEL VENKATESH ANDREW STEPHEN VANAKAM UNAVAKAM

  2. LOGO VANAKAM UNAVAGAM -UNAVE MARUNTHU

  3. EXECUTIVE SUMMARY Bringing back the traditional food and helping people stay healthy and feel young.

  4. MISSION To provide only the traditional food with the ease of village smell i.e., concentrating on the old tradition of “food as medicine”

  5. VISION To provide quality food all over India and start a catering school and teach them only traditional village food which is being forgotten by people with time.

  6. values • For diabetics DST Diet, Sugar free, Taste • For regular customers 3 T’S Traditional, Taste, Trend

  7. Market analysis • Nowadays people are more conscious and aware about their food practices. • Specially mothers are more concern on giving their child healthy food and hence we provide food to their taste and preference. • Diabetics patients are struggling to reduce their sugar levels by strict diets.

  8. SWOT ANALYSIS

  9. MENU • SOUP Thuthuvalai Thulasi Puthina Valarai Pirandai Murungaiillai Mix vegetable Mushroom Manathakali • IDLY Oats Carrot Vegetable Indian idly Mushroom Sambar idly Hibiscus Rose Kungumapoo

  10. Continue….. • ADAI Murungai Venthaiyakeerai Mix keerai Kalyanamurungai Agathikeerai Carrot Onion • PANIYARAM Rava Mushroom Rice flour Cauliflower • RICE Only RED RICE

  11. OPERATIONAL PLAN Separate package will be provided to each kind of deficiencies like nutrition, diabetics, ulcer, brain etc.,

  12. strategy • Strong traditional food cooking team. • Scheduling with various types of traditional food with minimum cost. • Working Hours : 6 a.m. to 10 p.m. • Provide quality, healthy and tasty food to the customers. • Will provide good hospitality to the customers. • Feedback will be got from the customers and changes will be made immediately. • Free door delivery will be made within 45 min.

  13. Job specification • Experience in the field of traditional food cooking. • Best Knowledge on customer satisfaction and relation with them.

  14. Recruitment and selection process • Selecting through references. • Behavioral and patience towards customers

  15. RENUMERATION Attractive packages for the chef and employees. Pay hike of 10% at the end of each year. • ORGANIZATIONAL CHART

  16. MARKETING • 7’PS OF VANAKAM UNAVAKAM Product: There are mainly 3 packages • Healthy & sugar free traditional food (for diabetics.) • Tasty traditional food. • Cholesterol free food. Price: Reasonable prices for each food items. Promotion: • Point cards will be given to the customers. • Sending greeting on special occasions. • Conducting food competitions in schools & colleges. • Conducting tv shows. • Issuing pamphlets. • Free home delivery. • Online ordering (www.vanakamunavagam .com).

  17. PLACE: • Restaurant is located within three kilometer radius from the center of the city. • It is surrounded by colleges, companies & hospitals. • Easily reachable for the target group. • PHYSICAL EVIDENCE: • The atmosphere inside the restaurants will give ambience of villages. • Uniform will be given to the employees. • PEOPLE: The politeness maintained by the employees towards different kind of customers.

  18. PROCESS: The process adopted here is to provide people healthy foods by cooking traditionally with herbs and nourishing vegetables and fruits.

  19. STP • SEGMENTING Geographic: • In and around Trichy. • Creating Branch offices after achieving 100 % capacity.  Demographic: • For all age groups

  20. TARGETING • POSITIONING • Concentrating people who are more health conscious and giving them a healthy life.

  21. Financial statement

  22. CORPORATE SOCIAL RESPONSIBILTY • Helping differently abled persons. • Education for students who are affected by HIV • Conducting blood donation camps. • Reduction of DIABETICS

  23. FUTURE PLANS • Extending our operations all over Tamilnadu as we reach the 100 % capacity • Opening a catering school teaching traditional food alone.

  24. conclusion Still there is no market determiners in this field. As the network strengthens itself the revenue automatically increases. The target group remains same.

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