Indiana Cuisine Culture City || Melbourne

RUNNING HEAD: Business Plan
INDIANA CUISINE CULTURE
CITY
BUSINESS PLAN
Indiana Cuisine Culture City, near Melbourne City Centre, Melbourne, Australia
Prepared By:

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Indiana Cuisine Culture City
Table of Contents
Business Overview.....................................................................................................................3
Product and Services..................................................................................................................4
Market Analysis.........................................................................................................................7
Market Strategies and Implementations.....................................................................................9
Business Structure & Management..........................................................................................13
Finances....................................................................................................................................15
Action Plan...............................................................................................................................20
Conclusion................................................................................................................................22
Appendix I................................................................................................................................22
Appendix I I.............................................................................................................................23
Appendix I I I...........................................................................................................................25
References................................................................................................................................26
List of Figures
Figure 1 Market Analysis of a Business....................................................................................9
Figure 2 Business Model of ICCC...........................................................................................13
Figure 3 Personnel Plan...........................................................................................................15
Figure 4 Requirements of Resources.......................................................................................16
Figure 5 Sales Forecasting.......................................................................................................17
Figure 6 Cash Flow Statement.................................................................................................18
Figure 7 Balance Sheet of ICCC..............................................................................................18
Figure 8 Profit and Loss Account............................................................................................20
Figure 9 Action Plan of ICCC..................................................................................................21

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Indiana Cuisine Culture City
Indiana Cuisine Culture City
Business Overview
Restaurant Industry- It is amongst the growing industry in the world, this industry is highly
fragmented globally all over the world for its eating outlets. It is the business which serves
and prepares food stuff which includes the varieties of dishes according to the speciality of a
particular country and several kinds of drinks to the customers. The main aim of Restaurant
Industry is to provide a proper meal to the people who are have different tastes and fond of
food and refreshments.
About Indiana Cuisine Culture City
Indiana Cuisine Culture City is a new restaurant located in Melbourne city. It forms an Indian
society to bring all the states cultures under one roof. It is an eating establishment mainly
focusing on main dishes of India which are the speciality of all the Indian states like Punjabi,
South Indian dish, RajasthanThali etc. Setting up the business in Melbourne, fastest the gross
would be more the services will also increase by providing the door to door facilities via
online by simply giving your order through online portal and get the Meal delivered at home.
And it would not be any difference as the meal served in restaurant. Same taste, same quality,
hygienic and healthy. It is specialising in the combination of Indian Taste with Foreign
Plating with the Indian music according to which the order is been given which is unique and
hard to find Choices in Melbourne or all over USA ( Bennett, 2017).
Goals and objectives- It mainly aims to provide the maximum numbers of services to the
customers. It target to create the greatest sales volume to achieve the target and generally
during the company’s peak hours of operations. The primary objectives of the restaurant are
to make the customer feel as a home-style restaurant. The quality of the meals should be best
and at reasonable prices so that the customers keep on visiting again. It is necessary to
achieve the cover ratio on each lunch and dinner serving. Our mission is to provide a unique
way of serving the meals because the customer should feel relaxed by providing the menu
items and the speciality dishes of all the states and serving according to their cultural state on
which the order is been made. We intend to achieve the goals by providing the best quality
ingredients at affordable costs. We ensure to provide well-being in the best possible manner
from our staff to each and every customer with dignity and respect to make them feel that

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Indiana Cuisine Culture City
they are having their meal at their own home. The main objective of the restaurant business is
to provide maximum satisfactions to its customers with efficient utilization of resources
(Bernstein and Sheen, 2016).
Advantage over Competitors-The Key of success for Indiana Cuisine Culture City is a
reputed business with an excellent location to be the centre of attraction because of its
ambience, for the commoners and people outside the country to see the Indian culture under
single Infrastructure.
Maintenance of Brand- The maintenance of the Restaurant is the backbone of the industry
where it is very essential to survive in the market into the restaurant industry and have the
existence of that brand whether it is for its product specialist, services, best hospitality, or of
its infrastructure. The Brand is well known when they promises and fulfil that because you
are been thrived in that environment and for that we need a great team to run our operations
very smoothly.
Restaurant Services- Our management strives to maintain a top quality in our services
provided through restaurant with an attitude of gratitude towards the customers, employees
etc. And it is necessary to make the customers satisfied with whatever we are existing for,
because the customers have many expectations from the industry to make them feel
comfortable and homely so that the customer gets satisfied and keep on visiting again (De
Clercq et al., 2016.).
Product and Services
The Indiana Cuisine Culture City is best way for dining our meals, to our customers to make
them feel comfortable as to make them feel and provide the VIP services of Indian Culture
under one roof. The decor is so unique designed in pure Indian style as symbolising the
speciality of every state. The Energetic Atmosphere of our restaurant is quite high and draws
the centre of attraction is of rich cultural heritage manifested with the handicrafts, traditions,
etc.
Apart from these services the restaurant is providing the other products and services such as:

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Indiana Cuisine Culture City
1. Menu- In our Restaurant the menu is designed in very elegant and simple manner which
highlights the Speciality dishes of all the Indian states and are formed in systematic order and
everyday our restaurant is keeping a special meal of a day so that to gain the attraction of the
customers towards our restaurant. The menu is been updated every month according to the
chefs recommendation and on customers demand.
2. Daily Operational Activities and Production- Our restaurant is open for 7 days a week
for all meal shifts. Schedule is been prepared on daily basis and daily the responsibility is
been given to all the employees for the better services. It is necessary to work according to
the schedule to keep maintaining the labour cost control. Proper techniques are used and
duties are assigned to all the employees according to the rotational shifts so that the orders
can be received and maintained for the inventory to meet the production demands. During the
peak time hours the number of employees is increased for the fast delivery and better
production and during off hours the on-going preparation is continued. And the manager
keeps on updating every day and the chart is prepared after every 24 hours to insure the
operational standards that each work shift has been properly prepared (de Lange et al., 2017).
3. Competitive Comparison- This section analyse both our current opportunities and
potential competitors who outer in your market.
 Strength- It describes the organisation excels and separates it from the competition
which involves brand name, loyalty, CRM, package discount, offers and seasonal
offers etc.
 Weakness- It stops an organisation from performing at optimum level. This nosiness
needs improve to remain competitive such as higher than industry turnover, higher
level of debt, lack of capital, an inadequate supply chain etc.
 Opportunity- It refers to favourable external factors that an organization can use to
give it a competitive advantage.
 Threat- It provides the factors that have the potential to harm an organisation which
includes rising costs of inputs, increasing competition etc. (Fan and Khademi, 2014).
4. Suppliers for the Online Services- As per our schedule is been prepared the staff keep on
working and the employees who look after our online services keep on updating for each
order so as to deliver the product on time and the best quality of product and to provide the
friendly customer service according to the time schedule for delivering of a product.

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Indiana Cuisine Culture City
5. Controlling of Management- It is essential to control the management for the production
and the services provided in order to control the costs, delivering of the products on time and
managing the services for the best business earnings. The following strategies used for the
best management is:
 Order Guide: Our restaurant provide the best dish of a day on the specific order
given from the guide and to maintain the levels of the food served or delivering of the
products for maintain the inventory.
 Weekly Inventory- Our management conduct the inventory per week for the
calculation to the add-ons or reduction on the products according to the profit or loss
reports prepared.
 Tracking the daily Inventory- At the end of the day a report is been prepared on the
specific items and the products been designated to maintain the proper accounting
(Healy, 2014).
6. Administrative Systems-
It is necessary to be in rights followed in the administration system and for the daily cash
outlay.
7. Price Rationale- It includes the pricing policy of a product in the market.
There are generally three ways to make price rational
 Market Segmentation- It includes the environmental factors such as:
A.) Physical: Our business provide consulting services to the local area customer
B.) Legal: It should be according to the rules and regulations and maintain the law
and orders.
C.) Economic: Business plan should be made according to the economic conditions
environmental trends. In this capitalist are expected to show profitability.
D.) Social: The business plan should be socially. It should not harm to any custom or
culture of the customer.
E.) Technology: The enhanced technology should be adopted which can help the
employees to rendering their services properly.
F.) Targeting: In this the business plan is so initiated that it should attract to the
targeted people as per that business plan the first customer are the Indian who are