QUANTUM SCHOOL OF BUSINESS

TIFFIN
SERVICE
Let’s bring the taste to your table

PRESENTED BY :-

ANAS
ANIL BHANDARI
SHAAN AHMED
 Problem

“There is no option for getting Hygienic food for students

and Professionals those from out-station living in
Bhagwanpur”
About (HOUSE KITCHEN)

• HOUSE KITCHEN Will be founded with a dream of

offering home cooked quality food for busy professionals
and outstation students stay in Bhagwanpur Roorkee.

• The company offers Vegetarian and Jain Veg food only

in disposable sealed plates, under its brand “HOUSE
KITCHEN” a venture for all the true food lovers.
 VISION

To be a leading company in the district (Uttrakhand) for

offering home cooked quality food for corporate,
working professional and students in Bhagwanpur
Roorkee.
 MISSION
• Our main mission are as follows:
- Have a great food selection
- Efficient and superior customer service.

• Strive continually to offer truly and traditional Indian

Veg home cooked and healthy food.

• We believe we are on this earth to co-exist, and that is

why we decided become a vegetarian.
Company Summary

• The menu
- Our kitchen is focused on serving the need of the people
of the Bhagwanpur Roorkee.
- There will also be little bit flexibility in the menu at the
starting of the kitchen.

• The management
- One kitchen manager.
- Accountant.
- cook according to need and demand.
- Supply chain according to supply.
 Location

• Bhagwanpur is our main location because of following

reasons:-

- Near of Industrial area.

- This location attached to the Roorkee and there have

many hostels and PG for employees which increase

our customer services.
 Operation Criteria

• The kitchen will be located in Bhagwanpur, Roorkee.

The kitchen will serve Breakfast lunch ,and dinner.

• Service will be during the following hours:-

- Breakfast - 7:00 am to 10:00 am.
- Lunch – 12:30 pm to 3:00 pm
- Dinner – 6:30 pm to 10:00 pm
WHY HOUSE KITCHEN

• Vast knowledge regarding the

various types of food, due to
company can meet the
requirements of food lovers.

• The chefs are multi – talented

having a decade of cooking, experience, capable of preparing
various dishes, which are rich in taste and aroma.

• Raw material are stored in traditional methods to ensure

the taste and nutritive values. Food is never refrigerated and is
cooked fresh daily.
Market Analysis

• TARGET MARKET :- Our target will be to anyone who

enjoys house cooked food, but we will mainly target
people working class and students.
• we have also arrangement for Birthday party food.

• Competition :- Our competitors would be ABC FOOD,

XYZ TIFFIN SERVICES we will give the reasonable price
than my competitors and also give the service timely.
Products

Breakfast

Lunch

Dinner
•Marketing Strategy

• We will do as much as we can to get my business name

known throughout the locality. We plan to make flyers to
put on three wheelers that have my business name, logo
and address on them.

• Marketing strategy will be promote our healthy food, sup-

erior service, and exciting concepts to draw in the local
repeat customers. Marketing initiatives will concentrate
on the following:-
- Customer service.
- Advertising & Promotion
Market Segmentation

•Kitchen intends to cater to a wide customer

base. We want everyone to feel better.

We have defined the following groups as targeted

segments that contribute to our growth projections:
- Professionals
- Students & Bachelors
- People from Bhagwanpur Roorkee
 Personnel plan

• We believe the personnel plan is in good proportion to

the size of the kitchen and projected revenues.

• There will be the differentiation in the salaries of

employees according to their job.

• There will be award like” best employee of the week” to

boost the employees performance.
•Strategy and Implementation
• We intend to succeed by giving people a combination of
excellent and interesting food in an environment.

• We will focus on establishing a strong identity in our

community with a grand opening.

• We will create an appealing and entertaining environm-

ment with unbeatable quality at an exceptional price.

• All menu items are moderately priced.

 Key to success

• Unique, Innovative & Contemporary

• Food quality
• Focus on Employee Retention
• Cost Control Focus
• The menu will target to varied people
• Provide service anywhere at the given time. At the
given place.
 Sales Strategy
• Our sales strategy requires consistently high quality food
service, speed and atmosphere. We can accomplish this
by:-

- Hiring employees who genuinely enjoy their jobs.

- Interacting with our customers personally. So they know

that their feedback goes directly to the owners.

- Evaluating food choices for popularity.

 Cost Structure
(Material)
- Long term Investment = Rs 140,000
- Short term Investment = Rs 3,00,ooo

(Labor)
- Direct Labor = Rs 60,000
- Indirect Labor = Rs 30,000

(Other Expenses)
- All Expenses = Rs 90,000

Overall Cost = 6,20,000

Price & Revenue

• One time Breakfast = Rs 40 per Tiffin

• One time Lunch = Rs 50 per Tiffin
• One time Dinner = Rs 45 per Tiffin

• Estimated sale BF 130 Tiffin, Lunch 160 Tiffin, Dinner

190 Tiffin in a day.

• Day revenue = 40*130 + 50*160 + 45*190 = Rs 21750

• Monthly Revenue = 21750*30 = Rs 652500

Monthly Profit

Monthly cost:-
Total operating cost = Rs 6,20,ooo

Monthly Profit :-
• TR-TC-Taxes=
Rs 6,52,000-6,20,000-1600

Total Profit = Rs 30,400

THANK YOU..