Cafe Outsider’s

Presented by..Nikita FernandesOrlando Tavarus

Varun SoniRaj Mehta

Executive summaryExecutive summary

Cafe Outsider coffee bar is determined to become a daily necessity for Corporate and local coffee addicts,

A place where you can try and escape the daily stresses of life and just a comfortable place where you can meet your friends, read a book and do much more. With the growing demand for high-quality gourmet coffee and great service

The coffee bar's open and clean interior design with modern wooden decor will convey the quality of the served beverages and will be in-line with the establishment's positioning as an elite place where people can relax and enjoy their cup of coffee. The clear window displays, through which passerby will be able to see customers enjoying their beverages, and outside electric signs will be aimed to grab the attention of the customer traffic.

BUSINESS BACKGROUND

• We are planning to start a café with varied types of coffee.

• The location of café is been decided as Rural Market Tier II & III City.

• Good scope in future as a lot of things can happen over a coffee.

• Reaching out to a Greater Target Audience.• Indian and foreign Taste to Coffee’s

5 Process Areas1.Initiating-• Landscape, • Exterior Design, • Logo, Colors, Images:• Surrounding Environment and • (Interior Design & Decor, Equipment, Layout, Air Quality,

and Ambiance2.Planning-• Advertisement• Offers Quality of services• Pricing Location• Competitors3. Executing-Find the open place & Buy Old shipping containers from shipping companies or logistic companies.

5 Process Areas4. Monitoring and controlling

Ensuring the smooth operations of all the day-to day activities in the construction of the coffee outlet and flow of the business.

5. Closing:

To close the project would mean to successfully open up the coffee outlet, start doing business and serving customers their favorite coffee beverages.

Product and Services

Better quality.

Comfortable sitting arrangements.

Lower price

Free home delivery within the area.

Coffee Hot, Cold & Flavored one

Espresso, Cappuccino

Product and Services

Management

Owner:- SFIMAR Every outlet of Café Outsider will have the following

employee’s: One Store Manager who will take care of the smooth

functioning of the outlet, One Order taker who will note down the customers order

and make the cash invoice. One Coffee machine operator, who will operate the

coffee makers and make the coffee. One cleaner, to maintain the cleanliness of the outlet

Awards for the employee of the month in respective fields.

Revision of salary every year.

Innovative ideas being rewarded.

Special leave package for most punctual employees.

How to retain employees..?

Risk factors

Reduction in supply of coffee beans in case of crop failure.

Heavy competition from already existing coffee chains such as CCD, Costa Coffee etc.

Internal Employee Misunderstanding that can affect’s sales.

Machine Failure

Market Analysis

Location:-Tier II & III

Target group:- Youth, Corporate’s, families..

Age:-18 to 45 45 & Above

Sales & Marketing Strategy

Feedback from customers

Coupons

Happy hours ( 2pm to 5pm)

Discount offers

Lucky draw

Online order

Sponsorship for contests and events

Sundays offer’s for couple & family

Marketing Strategy

Launching Offer:• UPTO 20% DISCOUNT WITHIN 15

DAYS AFTER OPENING

Lucky Draw for all those whose Bill Amount exceeds Rs.300.

50 Lucky Customers will get the opportunity for special screening at PVR.

8 Waste’s

What is Waste and why it is important to Eliminate the waste?

What is lean & why is lean so important in café outsider ?

Lean & Elimination of Wastes

The 8 hidden waste in Café outside is listed below:

OVER-PROCESSINGMOTIONTRANSPORTATION

EXCESS INVENTORY

WAITING

DEFECTS

Lean & Elimination of Wastes

OVER PRODUCTION

UNUSED EMPLOYEE CREATIVITY

Reasons of Waste

Wrong layout

Lack of training

Technological gaps

Little understanding of the entire process

Poor communication

Knowledge AreasIntegration:• Develop the Project Charter and Project

Management plan so that all the work regarding the setting up of the coffee outlet takes place in a proper manner. If problems arise while the project is being executed, we will make use of the Project Management plan to deal with the situation properly and make the necessary changes required to the project. The process of monitoring and the controlling the project will be done until the final closing of the project i.e. the opening up of Cafe outsider for business.

Time:• Approximate time would take to

open a shipping container coffee café 3 months

Cost:• Cost to open a shipping container

coffee café would be approximate 8-10 lakhs.

Quality:• We will serve Best Quality of

coffee and keep the premises always Clean and Hygienic.

Human Resources:• 1 Store Manager • 1 Coffee Maker• 1 Cashier/Order taker• 1 Cleaner

Communication:• Word of Mouth• Hoardings• Flyers/Leaflets• Special Promotions

Risk factors:• shortage of coffee beans,

shortage of milk & other Ingredients, also the rise in costs of all these Ingredients and even increase in prices by suppliers might be a grave risk.

Procurement:• coffee beans, milk, cream, coffee

machine, water, coffee mugs, glasses, ice, ice creams, coffee flavours, refrigerator, computer system etc.

Stakeholders:

• Local government body, consumer, suppliers, vendors, partners, employees, Interior designer.

Particulars Hours Hours Per Week

Weekly Work Bifurcation:

Training 1 Hour/Employee 10 Hours

Daily Business Reporting

1 Hour Daily 6 Hours

Order Taking 6 Hours Daily 36 Hours

Briefing Employees 1 Hour Daily 6 Hours

Follow-up and Feedback

1 Hour Daily 6 Hours

Applying Lean in Day to Day Work

Available Total Hours per week for Support : 76 Hours

VisionV20/20

Cafe Outsider’s2013

“To be one of the Top 20 coffee shop in India by

2020”

Future Planning

• We will make available 25 types of coffees.• Once the business is successful then we would

manufacture our coffee beans.• We would make our products available at

general store so that it is easily available to people.

• On expansion, we would make coffees available in packets.

About the Industry

• India’s Annual Consumption-97000 tones• Annual Growth Rate- 5 to 6 percent• Average Per Capita Consumption- 66 grams Annually• Urban Areas- 27% , Rural Areas- 73%

RAJ MEHTA FINAL EXCEL SHEET 04.xlsx

Financial Analysis

Market Research Questionnaire

Questionnaire : Q1.Do you think our coffee shop is better than others in the

market?

(a) Yes (b) No

Q2.Would you like to Re-visit our coffee shop?

(a) Yes (b) No

Q.3 Did you like the quality of our coffee shop?

(a)Yes (b)No

PIE CHART

65%

35%

12

Do you think our coffee shop is better than others?

50%50%12

did you like the quality of our coffee shop?

55%

45%12

would you like to re-visit our coffee shop?