Report for mirjalol’s kitchen’s business plan

Management
The restaurant will be Mirjalol (65 percent partner), who will also function as General Manager. Mirjalol has 1 year of experience as a staff and waiter at Rixos Sungate restaurant and 3 years of experience as the staff of an upscale Hotel. Mirjalol has an Bachelor's degree in Tourism .

Objectives and Financial Expectations

The quick objective of administration is to produce a cash stream sufficient to meet all commitments of the trade and create a net profit before charges of 10 percent of add up to deals. It is anticipated that this will be accomplished through inventive promoting and promoting, employee training, and the utilize of taken a toll controls. The long-term objective of administration is to gotten to be one of Raceway City’s culinary points of interest, yielding an yearly return on venture in excess of 20 percent to its proprietors.

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Product and Service

MIRJALOL’S KITCHEN will be unique to the Sadik Azimov 67 in C1 Tashkent area. Its style
of service and method of food presentation will be that of a high-quality
beef house, and its distinctive old school Birmingam will give guests an interesting
dining experience. Our motto will be: “To provide the highest quality product at the lowest possible price, the best consumer experience in the industry, and respect for our employees, business partners, and community.” Its menu will feature a variety of cold and hot meals for the fixed one time payment and menu consisting of soups, sandwiches, burgers, salad plates, and tasty appetizers. No other restaurant in the nearby area offers a
similar menu in an entertaining atmosphere.

Pricing and Profitability

MIRJALOL’S KITCHEN lounge will operate with a bar cost percentage of 73 percent.
The expected breakdown of total revenues will be 73 percent from
food sales and 27 percent from beverage sales. The combined total cost
of sales will be 30 percent, producing a gross profit of 70 percent on total sales.
Prices will be competitive with comparable restaurants; however, the strategy of MIRJALOL’S KITCHEN will be to give a perception of higher value than what its competitors offer through its food and drink presentation
methods, pleasing service, and closeness to popular attractions. Assuming a return on investment of at least 20 percent per year, the loan and the partners’ investment will be recovered in five years or less.

Product Life Cycle

Due to the vital area of the eatery and the long-term work period of people that will come to the city center and most of the offices rely on nearby restaurants , MIRJALOL’S KITCHEN will have an uncertain life cycle, as long as its tall benchmarks of nourishment and benefit are maintained. At the conclusion of the restaurant’s fifth year, in any case, administration will conduct a self-study to discover whether the concept and the menu need to be rejuvenated. It is expected that due to typical wear and tear, the office will need a total restoring and substitution of a few gear in seven a long time.

Market Analysis

The development that will result from the opening of Grand Business center has been well decided by open and private researchers, and the eatery will be in a key area to advantage from that growth. A noteworthy rate of the retail and office workers of nearby businesses, sports fans, and sightseers that will visit the range each day are expected to visit the eatery when it opens. Our first objective is to give them a fulfilling encounter so that they will come back often. Research demonstrates that after the Grand Business center is opened, visit buses will bring thousands of tourists into the region annually to see the special design of the office and to visit the sports paraphernalia shops. Surveys of office workers and representatives of neighboring businesses revealed a crave for a decent put to eat close the Grand Business center . MIRJALOL’S KITCHEN will fill this need and, at the present time, has no competition offering the same kind of food, concept, and atmosphere within its marketing area.

Competition

There are three restaurants and two bars within a two-block radius
of MIRJALOL’S KITCHEN, but none of them is as close to the new Grand Business center or offers the same dining experience. Two of the restaurants are fast-food, hamburger-based establishments that cater mainly to youths and lower-paid retail and service workers. The other is a turkish restaurant. The two bars are sports bars that serve only pizzas and beaf sandwiches. Studies of the competitors showed that none of them present substantial competition because of their different concepts and menu offerings.

Customers

1. People going to work at Grand Business center
2. Professional, administrative, and retail employees from nearby
businesses
3. Vacationers, shoppers, and tourists

Because the will be home for the city’s many companies team and will accommodate conventions, it will

generate a steady, year-round stream of potential customers.
The sports fans will typically be males and females over 18, from all
walks of life, arriving as couples or in groups, or as families with an average
of two children over seven years old.
The employees of nearby businesses will tend to walk to the restaurant,
while shoppers will drive in from suburban communities and park
in our lot or the nearby garages.

Marketing Strategy

MIRJALOL’S KITCHEN will be positioned as a trendy place
to have dinner on your way to or from the work , a place where you can bring your business and social
friends for an exceptionally good lunch or a dinner and good
drinks at attractive prices, and a place where families will feel comfortable
with their children.
Sunday through Wednesday, the restaurant will feature soft, electronic
background music that appeals to people who want to dine in
a relaxing atmosphere, as well as to tourists and sports fans who will
appreciate the racing decor. On Thursday through Saturday nights, a blues music will play from 8 pm to 11 pm.There will be loyalty card program and monthly card so with the help of this customers will be have an opportunity to have a meal 24/7.Targeting will be done based on the location nearby, to the all customers list of new meals will be sent from sms to their phone number.

Personnel

The restaurant will rely heavily on full -time employees, because
it will work 24/7 and restaurant will need reliable staff,not students . The projected staff
includes 24full-time employees and , who will
work whole week by shifts and generate a weekly payroll of
4,000,000 million on average per person . No illegal workers will be employed.

Risk

Risk management will be practiced from the opening day. All
food service handlers will be given an in-house food sanitation and
safety course .Staff will be trained on evacuation and on -job and cross training
. The restaurant will carry the following insurances in its risk management
portfolio:

• Personal injury liability insurance

• Business interruption insurance
• Company's insurance on any kind of accidents
• Workers’ compensation insurance

In expansion to unfavorable against particular dangers, progressing preparing programs will be conducted to guarantee a tall degree of professionalism among representatives in their individual occupations.