Business Development Plan for Amrutha Lounge Restaurant

This report provides a business development plan for Amrutha Lounge Restaurant, including summary and description, marketing mix, smart goals, 7 C's communication, benchmarking, and balance scorecard. The report also discusses the importance of setting smart goals, the 7 C's of communication, and the Kotter 8 step process for change management. Additionally, the report includes benchmarking and balance scorecard analysis to understand the performance of the business.

Business development plan

TABLE OF CONTENTS
INTRODUCTION...........................................................................................................................3
MAIN BODY...................................................................................................................................3
Business development plan:.........................................................................................................3
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................1

INTRODUCTION
Business development plan is blueprint that shows entire vision and mission of the
business, plan describe how a new business is going to take shape and manage once the doors is
been opened (Nguyen, 018). This study is based on Amrutha lounge, the restaurant serve pure
vegan dishes in modern style setting and dining facility. In this report we will discuss summary
and description of restaurant and marketing and 7 C's of communication. Later we will discuss
Kotter 8 step and provide benchmarking with balanced scorecard.
MAIN BODY
Business development plan:
Executive summary: Amurtha lounge will be classic and comfort restaurant with modern buffet
style serving more than 10 dishes. The restaurant is located in unique place, with most relaxing
environment and view.
Business description: Amrutha lounge is unique modern style restaurant. The menu of
restaurant provide new taste as all its dishes are pure veg, there are new dishes in menu.
Smart goal
Smart goals are small and time boundation objectives to achieve better performance of
the business. Such goals are made with a purpose to increase the productivity and effectiveness
of the business. The process of setting smart goal is:
Specific: if business want their goal to be effective, then they to specify the goal. Specific goals
helps business in accomplishment of certain specific topic or objective. The goals of Amrutha
lounge is specific for example they have goal to expand to other city as well.
Measurable: before setting up goals, business need to measure various things such as resource
and outcome. Measuring goals help business to understand where to spend more and where to
control the spending.
Achievable: every goal should be real and achievable, unachievable goals are simply waste of
time and efforts. Business before starting to implement goals, must understand that goals must be
clear and achievable.
Relevant: goals should be relevant in every aspect, irrelevant goals is unachievable and waste so
much time and affords of the business.

Time bound: every goal need to be completed one day there is no infinity line for goals.
Bounding goals with time is an effective way to achieve them because team stay active when
they know there is deadline of goal.
Marketing mix: marketing mix helps business to examine and understand the tools required to
increase the sales of the business (Dagevos, 2016). There are four P's which helps business to
enhance the value of their products.
Product: products are main element by business is formed, production of goods and service is
core activity of every business organization. Amrutha lounge mainly have product mix of food
and drinks, the restaurant have several main products.
Price: price is value of the product, price element of marketing mix show range of price a
company offer for their product. Amrutha lounge menu have several dishes which have range of
price, the restaurant provides reasonable price to their product.
Place: place means where business is been established and where customer can enjoy the
service. Restaurants are most relaxed place where customer enjoy their food, for Amurtha lounge
place decide price of the food they are providing. Location impact the sales of the restaurant.
Promotion: promotion is tool to increase sales of the product, new business use promotion tools
as a tactic to reach and communicated with people. Amrutha lounge will going to use
promotional tools to increase the sales of their dishes.
7 C's communication
Communication is most common element of human life, effective communication is very
important in order to deliver the message (Bisel and Rush, 2021). Effective communication can
provide advantage in order to get work done. There are 7 C's of communication which is:
Clear: message should be clear when sending to receiver, a clear message must be
understandable without any confusion. Chefs and cooks of Amrutha lounge provide clear
communication to their worker.
Concise: every message must be point-to-point without wasting any words. Concise message
save time of sender as well as receiver.
Concrete: concrete message are made of complete research and facts, sender provide detail of
task without providing too long message.
Correct: every message should be correct, correct message deliver better understanding. While
reading the message receiver must not find any grammatical mistakes.

Consideration: consideration is plays vital role in message, sender must keep in mind that
message should not hurt feeling of receiver (Skrypnik, 2020). Sender should consider level and
value of the person whom they are sending the message.
Complete: every message must be completed before sending it, as message contains specific and
important information it should be completed. Incomplete message create misunderstanding and
results in failure of the task.
Courteous: message need to be courteous as it is the most important quality of communication.
Sender always remain friendly and honest with the receiver.
Kotter 8 steps:
Create urgency: it means trying to change the quo status, it simply means doing things
immediately. Urgency push employees to be more productive than before, this is first step I
change management process. Amrutha lounge need to create urgency to push their staff in
achieving restaurant's goals.
Create coalition: coalition means requesting leaders and stakeholders to involve in change
management process. They together create powerful team in achievement of change effectively.
Create vision: when organization realize where change is required, they create vision to achieve
the objectives. Leaders need to describe vision to their employee in order to achieve change
effectively.
Communicate the vision: it is not enough to simply mail the vision to staff member, it requires
effective participation of leader in implementing the change.
Remove obstacles: obstacles slow down the process of change, obstacles can be in any form.
Removing obstacles give momentum to process.
Create short wins: short wins boost the morale of people, these short wins are reason to achieve
big goal such as organizational overall success. When business create short goals, there is less
risk associated in failing of the goal (Партак and Самусевич, 2020).
Build on change: to build change, an organization must analyse what went correct and what
failed during the process after each win.
Change in corporate culture: it is most crucial part for organization to bring change in culture.
With change efforts, leaders can anchor the team in achievement of the change.
Benchmarking

It is the process that measure business metrics and comparing them with other similar
industry business firm. This helps business to understand where they are lacking behind and
make improvement accordingly (John and Eeckhout, 2018). In restaurant or food industry
benchmarking is very important, it helps determine the performance of the business.
Comparing: comparing same industry business helps organization to be more effective,
Amrutha lounge benchmark themselves with MannaLondon restaurant. Comparing performance
with them, Amrutha lounge have less growth. MannaLondon provide more vegan dishes than
amrutha lounge, they have new style vegan menu that serve more than 10 new vegan dishes.
These new dishes are mainly Indian style so it is attracting more customer to MannaLondn than
Amrutha lounge.
Balance scorecard:
The implementation of balanced scorecard (Abdillah and Diana, 2018).
Perspectives Factors Objectives Affords Results
Financial  Short as well
as long term
profit
margins
 Increase
more sales.
 10% cost
reduction in
first phase of
the season
 To achieve
20% profit
than previous
year
 New vendor
s and new
contract to
existing
suppliers
 Added new
vegan dishes
in the menu
 There was no
cost
reduction
 There was
only 10%
more profit
than previous
year
Customer  Customer
value
 Customer
demand and
satisfaction
 To attract
new
customer
 To create
value for
customer
 Improved
table facility
 Questionnair
es with
customer
 New
customer can
be seen
 Good points
in
questionnaire
s with
customer
Process  Internal as  Decrease  To save  Able to

well as
external
capabilitie
s
 Improvem
ent in
process
process
time of the
dishes
 To take
more
order
online
more than
$2000
every
month in
processing
 Tie up
with food
delivery
agents
save only
$10000
every
month
 Agents
demandin
g high
commissio
n
Innovation  Long wins
after
adapting
innovation
 Effectiven
ess and
productivi
ty with
innovation
 New
vegan
dishes in
the menu
 New
sitting
area
 Understan
d taste of
customer
 Examine
the trend
in food
and drinks
industry
 There was
more sales
of new
vegan
dishes
 New
vegan
dishes
give
almost
20% profit
margin
CONCLUSION
In this report we have discussed business development plan for restaurant, this business
development plan includes summary and description. This report provide details of marketing
mix which helps restaurant owner to increase sales after using such tools. Later this report tells
us about how to set smart goals and how seven C's communication helps business to make
communication better within the business working environment. At last this report shows
benchmarking and balance scorecard to understand the performance of the business.

REFERENCES
Books and journals
Abdillah, F. and Diana, I.B.P.W., 2018. Balanced scorecard implementation in restaurant
management. E-Journal of Tourism, 5, pp.30-39.
Bisel, R.S. and Rush, K.A., 2021. Communication in organizations. In Oxford Research
Encyclopedia of Psychology.
Dagevos, H., 2016. Beyond the marketing mix: Modern food marketing and the future of organic
food consumption. In The Crisis of Food Brands (pp. 285-300). Routledge.
John, L.K. and Eeckhout, L., 2018. Performance evaluation and benchmarking. CRC Press.
Nguyen, K.A., 2018. Developing an existing restaurant business idea.
Skrypnik, A., 2020. Business Plan for a Healthy Food Restaurant in Lappeenranta.
Партак, П.С. and Самусевич, Д.Е., 2020. Secrets of success of restaurant business
development.
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