WELCOME TO THE PRESENTATION

Introducing a New Brand, Fast Food Restaurant– “La Bouffe”

La Bouffe will provide a combination of excellent food at value pricing, with fun packaging and atmosphere. It will be the answer to an increasing demand for ultimate appetite, to be consumed while window shopping and walking around a shopping mall.

BACKGROUND OF THE PLAN:

The main objective of this new brand- La Bouffe is to find how it’ll work out for new trend customers.

3. KEYS TO SUCCESS: Create a unique,

innovative, entertaining menu.

Control costs at all times. Sell the products that are

of the highest quality & keeping the customers happy.

Maintaining the level of excellent services rather than other competitors.

Encourage the two most important values in fast food business: Brand and Image.

Promote good values of culture and business philosophy.

4. COMPANY DESCRIPTION:

The restaurant will be open 7 days a week for breakfast, lunch and dinner requiring multiple shifts with hours as follows:

Saturday to Thursday 10:00 am – 10:00 pm

& Friday 11:00 am – 11:00 pm

4.1. COSTS OF SETTING-UP “LA BOUFFE”:

Start up cost: Tk. 3,000,000. Furniture fixtures and

equipment cost Tk. 1,000,000. Build-out and renovation cost

Tk. 1,200,000 (it’ll take 30 days).

Organized as partnership and operated by five partners having equal profit-loss share.

Partners will be funded - Tk. 1,800,000 (60%) & 40% will be accumulated via bank loan.

Here is the start up costs associated with developing La Bouffe:• Professional fees • Premises & kitchen fit out, ovens, refrigeration etc • Staff recruitment and uniforms • Furniture, crockery, table cloths, flowers, pictures etc • Signage• Initial stock of food

4.2. LOCATION & FACILITIES: La Bouffe will be located in Barudkhana,

Zindabazaar, in a major metropolis area, at the intersection of Jail-Road & Noyasarak.

La Bouffe will consider the following factors when choosing a location: • Visibility and passing traffic• Parking • Demographics • Zoning • Competition • Complementary businesses located close by

4.3. RESTAURANT BRAND NAMING:

“La Bouffe”, derive from a French word means “Food’

4.4. DESIGNING LA BOUFFE:Important pathways of designing La Bouffe:

Use of interior designer. Creating a design that facilitates the

movements of the employee in and out of the kitchen.

Also the incorporate of an open plan kitchen. Use of the visual processor-

www.SmartDraw.com

Space Determination:Dining space is designed at 28 square feet or 2.1 square meters per seat.Extra space allotted for extended service tableside works out to 28-32 square feet.

4.5.DESIGNING LOGO & SLOGAN OF “LA BOUFFE”:

La Bouffe -“IT TASTES HEAVENLY”

4.6. CREATING MENU INCLUDING PRICES:

5. La Bouffe’s Vision “To be a leading

integrated food court service group in country by delivering consistent quality products & excellent customer-focused service.”

“To sell food in a

fast, friendly environment that appeals to pride conscious health minded consumers.”

5.3. La Bouffe’s Mission Attaining best in

class productivity and efficiency.

Reinventing the business continuously through technology and innovation.

Reinforcing “The New Way of Fast Food” by living its value every day.

5.3. La Bouffe’s Goals Its main goal is

to be one of the most successful fast food outlets in Sylhet

A growing business, full of opportunity.

More innovative & full of ideas.

Strive to be a premier local fast food brand in the local marketplace.

5.4. La Bouffe’s Objectives To establish a presence

as a successful local fast food outlets and gain a market share in Sylhet's fast food industry.

To make it a destination spot for mall-goers.

To expand into a number of outlets by year three, and sell the franchise to neighboring metropolitan cities such as Dhaka, Chittagong, Comilla.

6. COMPETITORS ANALYSIS:

The competition includes every eating establishment in this area. Major competitors include Pizza Hut, KFC, Yummy Hut, Café-blue, Hot Spot, La Vista, Café Bistro, Bonfire etc. Local other outlets like- Bonoful, Rajmahal, Fulkoli, Rifat & Co. etc. few other major restaurants like- Woondal, Spicy, Istikutum etc. Furthermore, there are also a large number of substitute suppliers.

7. MARKET ANALYSIS SUMMERY:

• FAMILIES: FORECASTED TO CONTRIBUTE 60% OF THE DINNER TIME REVENUE.• INDIVIDUALS: COMPRISE 75% OF THE LUNCH TIME REVENUE.

The market can be divided into two market segments, families and individuals. Families will comprise the majority of dinner time business with individuals making up the majority of lunch time business.

8. La Bouffe’s Strengths Food court location

Urban area Store located in easily

accessible area Innovative range of

food under one roof Hygienic food and

quick service Sound financial

situation Good advertising

and marketing Able to get a large

multi-cultural consumer group

Open kitchen

8.1. La Bouffe’s Weakness Low

marketing budget

Negative publicity arises as a new entrance

Did not offer variety that appealed to the low-middle class

8.2. La Bouffe’s Opportunities New food taste

with different crust sizes and flavors

Introducing more international flavors

Venture more into home delivery

Improve the product line

Design the store to be more organized and attractive

8.3. La Bouffe’s Threats Threat

from other competitors

Health conscious people.

The rising prices of special ingredients.

9. CONCLUSION: One may dream of gleaming marble

counters, a top notch kitchen, and a prime downtown location, but starting small can often be the best first step into fast food restaurant ownership. That’s the reason La Bouffe follow this agenda.

Thank You Everyone

The End