Business plan

BUSINESS PLAN

1.- FORMULATION OF THE BUSINESS IDEA

The business idea for the tourist restaurant project “INDIO FELIZ EIRL” arose from the
observation and innovation of the restaurants located in the town of Machupicchu, in which
we appreciated various variables such as flavor quality, customer service, prices,
advertising. , administration, among others

These aforementioned allow many restaurants to achieve success and give you They have
ease of extension, all of this with the existing demand from tourists in our country, which
also reflects the good reputation of our gastronomy worldwide.

The existing restaurants in the area are characterized by their good service and high quality
of product, which is why there is a high movement of diners. Under this hypothesis, the
success of an establishment that contains the characteristics of quality food, good taste and
good service is expected.

That is why we created “INDIO FELIZ EIRL” whose main characteristic will be the use of
natural ingredients in the preparation of our food since, unlike other restaurants, it will offer
personalized attention to its customers and always highlighting the flavor and, above all,
the quality. of product and service.

The members of INDIO FELIZ EIRL”, given in their teamwork, will focus on providing
the client with an unforgettable experience that they want to repeat and share with their
friends.

COMPANY DESCRIPTION

NATURE

This project arose from the idea of offering a better food service to visitors who come to
our country annually, by promoting free competition, which would allow there to be a

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variety of food options to choose from in the different options on the menu that would offer
“HAPPY INDIAN EIRL”, likewise we will offer good quality product and service.

PRODUCT DESCRIPTION

 Food delivery service with variety and quality

GENERAL FEATURES

o Character: economical
o Category: service
o Nature: implementation
o Reference: private project
o Area of influence and location: Machupicchu town

ISIC CLASSIFICATION

Our project is located in the hotels and restaurants group in session H ISIC code 5220,
specialty.

PROJECT OBJECTIVES

 Obtain the expected profitability

 Gain part of the already established market through our differentiated services
 Generate employment and self-employment

NAME OF THE RESTAURANT:

“HAPPY INDIAN EIRL”

SLOGAN:

Where style, taste and good eating take over you

LOCATION:

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INDIO FELIZ EIRL is located in Machupicchu town S/N

CHARACTERISTICS:

The “HAPPY INDIAN EIRL” design will aim to create a comfortable and pleasant
environment. It will have a table area: this area will have a capacity of 60 people distributed
in 15 tables of 4 people

2.- ANALYSIS OF THE ENVIRONMENT

 ECONOMIC FACTOR

The Peruvian economy maintains significant growth in the first months of the year, taking
into account the recovery during 2010. The sectors that led the growth were those related to
non-primary activities, such as construction and commerce. On the demand side, growth
was explained by higher private spending and investment. The exchange rate showed an
appreciating trend in the first months of the year, although this trend was reversed in April.
As for the business sector, its financial indicators strengthened. Sales and profitability were
favored thanks to the growth of economic activity. The levels of demand perceived in the
last year have generated interest among companies in developing investment plans with a
view to expanding their operations and productive capacity, but this will depend on
maintaining future growth expectations.

 TECHNOLOGICAL FACTOR

The constant technological changes allow the different sectors of our country's economy to
make great advances in terms of efficiency and presentation of said products/services. The
concept “quality products” makes companies look for better options in terms of processes
and equipment for manufacturing products. Both technology and innovation are two aspects
that must go hand in hand to achieve the introduction of a product. Consequently, when this
innovation allows the company to achieve greater development and an increase in its

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productivity, internal processes will require new forms of management. Innovation depends
on many factors, but even more important is the fact that innovation must be perceived as a
systemic and not fractional process, that is, innovation is considered an independent
process, and is not part of another process.

 POLITICAL AND LEGAL FACTOR

In general, the political situation in the country is very uncertain and problematic. People
who hold positions at this level have the great responsibility of achieving the common good
of society, which is not an easy task. Bad decisions, falsehoods, changes in political color,
notable individualism, the famous "accommodations", historical corruption, etc. abound,
that is, a cluster of elements that added to the lack of comprehensive policies for specific
sectors such as agriculture , industrial and commercial, and the lack of incentives for
investment, poor promotion, create an environment of extreme distrust on the part of
society. On the other hand, a fall in the image of the current government is observed since
there is uncertainty about a possible unstable political economy. Fiscal regulations.- As we
have seen previously in economic factors, the fiscal policy of a country is a very important
factor when it comes to economic factors. of a company's success and has to be taken into
account by it.

 SOCIOCULTURAL FACTOR

Peru is a multicultural country, which throughout its historical process has managed to
become one of the centers that houses the richest and most varied cultural wealth in the
world, which includes all those expressions or testimonies of human creation that have
special relevance in relation to the archaeology, history, literature, education, art, sciences
and culture in general of this country, and that also keeps alive the specific elements that
distinguish its different and multiple cultural contexts. Hence the importance of its
protection, conservation and transmission to generations. The State has contributed through
laws related to the sector, especially the promotion law, the convening and support of the

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competitiveness forum, and various other measures to support exports, education, training,
research and development and investment. . This should be consolidated and deepened in
terms of State policy. The private sector has done a very important task, in all aspects. In
addition, it has invested heavily, betting on growth.

 ENVIRONMENTAL FACTOR

The level of awareness in society on this issue is constantly increasing and citizens demand
that products be respectful of the environment. On the other hand, the government must
promote laws that sanction companies that use machines to produce their products. that
contaminate the environment.

3.- STUDY OF INTERNATIONAL MARKETS

TOURIST FLOW IN PERU

The number of visitors to our country according to MINCETUR for 2012 was 2500,000
visitors, which are divided as follows:

1000,000 visitors generated in the city of Tacna from the Chilean country who cross the
border with the purpose of acquiring goods and services in the Tacna free zone.

Another 500,000 visitors came to our country for business reasons, family visits, among
others.

Another 1 million people arrived directly with the intention of getting to know Cusco, of
which 950,000 entered the citadel of “Machu Picchu”.

PROFILE OF THE TOURIST WHO VISITS “MACHUPICCHU”

In recent years, Tourism in Cusco and “Machu Picchu” has been characterized by high
growth in incoming tourism and a decrease in tourists without spending capacity.

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This has led to the tourism sector becoming elitist and with this the bidders have become
more competitive, therefore for this work the business must be considered with a
competitive concept parameterized in standards that exceed the client's expectations.

BEHAVIOR OF THE TOURIST MARKET IN “MACHUPICCHU”

According to background and records, the seasons in this sector are very marked, so it can
be said that the high season months are from MAY to OCTOBER and the low season
months are from NOVEMBER to AVRIL. This circumstance corresponds relatively to
factors such as:

Rainy season that marks a low season, this added to the fact that tourist-emitting countries
such as North America, Asia and Europe do not have summer vacations. Likewise, we can
say that the high season is marked by the fact that North America, Asia and Europe leave
summer vacations, added to this times like parties in our city like Intiraymi, we must
mention that this is a natural behavior that has occurred in Cusco for years but as the years
go by we can realize that the low season is every increasingly shorter and the high season
increases due to variables such as the choice of Machupicchu as one of the 7 wonders, the
legal and economic stability of our country.

4.- INDUSTRY ANALYSIS

World tourism has reached high levels of development, becoming an extremely complex
sector due to the business and institutional interrelationships that occur in each sphere of
the sector's activity.

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The machinery of the sector begins to move when tourists access information about tourist
attractions that countries offer through different sources such as the Internet, specialized
magazines, travel agencies, specialized tourism fairs, documentaries and television
programs or simply from friends. or acquaintances who gave them references from a recent
trip.

In the 1990s, tourism began to gain increasing importance in Peru. Foreign currency
earnings from tourism grew from US$217 million in 1990 to US$911 million in 2000,
becoming the third largest source of foreign exchange after mining and fishing.

Peru has one of the most varied cuisines in South America, the product of a deep-rooted
process of miscegenation and a rich cultural tradition. Peruvian cuisine combines with
exquisite mastery indigenous, Spanish, Chinese, Italian, black, Japanese, Arab and French
elements, among others, in a tasty coexistence that has known how to weigh the
contribution of each variant, with the variety of ingredients that a geography provides. as
rich and diverse as the Peruvian one.

Tourist activity in the department of Cusco and the province has great resources, with an
impressive historical and cultural legacy. The city of Cusco, the Inca Citadel of Machu
Picchu and the Sacred Valley of the Incas are the tourist attractions in greatest demand.

Currently the customer demands quality, good service and if they are going to taste their
palate they demand delicious food and we know that the best in the world is ours. That is
why we make our client delight their palate with our flavor and it is mainly to whom we
focus on tourist and foreign clients who prefer quality.

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Our market, which is mainly aimed at, is the tourism sector as well as national and foreign
tourists, which we can say that this group covers a broad sector.

PERÚ: LLEGADA MENSUAL DE TURISTAS INTERNACIONALES, ENERO 2002 - DICIEMBRE 2012

Mes 2002 2003 2004 2005 2006 2007 2008 2009 2010 P / 2011 P / 2012 P /

Enero 86,441 89,379 105,419 123,935 141,238 154,371 178,584 179,817 205,578 228,313 246,858
Febrero 85,907 89,773 109,191 125,936 147,813 158,895 184,045 180,674 181,769 211,765 241,127
Marzo 86,803 85,706 103,728 125,245 141,457 159,010 168,463 171,702 166,503 206,020 228,614
Abril 73,576 79,777 97,877 112,924 134,210 140,036 155,412 162,388 164,353 196,464 215,975
Mayo 83,310 83,387 98,223 117,976 131,540 141,483 164,605 158,088 180,127 194,701 215,592
Junio 86,192 90,937 109,098 121,831 135,782 154,958 173,881 172,915 185,399 204,188 225,036
Julio 106,612 117,780 143,283 157,451 167,021 188,929 207,437 199,608 227,724 255,468 268,788
Agosto 99,273 110,037 121,227 146,818 150,563 168,584 187,349 184,093 202,606 229,943 242,986
Setiembre 84,999 91,972 105,660 130,731 138,794 154,766 164,052 169,396 182,353 205,185 234,605
Octubre 88,473 92,497 115,850 134,351 141,549 159,341 162,033 186,144 204,456 227,418 244,308
Noviembre 86,209 95,996 111,574 126,851 137,495 161,266 143,569 181,462 191,979 210,450 238,813
Diciembre 95,811 108,528 128,829 146,517 153,284 174,761 168,190 193,674 206,340 227,888 242,921
Total 1,063,606 1,135,769 1,349,959 1,570,566 1,720,746 1,916,400 2,057,620 2,139,961 2,299,187 2,597,803 2,845,623
To t al Turis t as Internacio nales = Turis t as ext ranjero s + Turis t as p eruano s res id ent es en el ext erio r
P/ Cifra p reliminar
Fuent e: M ININTER-Direcció n General d e M ig racio nes y Nat uralizació n (DIGEM IN)
Elab o ració n: M INCETUR/ SG/ OGEE-Oficina d e Es t ud io s Turí s t ico s y Art es anales
Co n info rmació n d is p o nib le a enero d e 2 0 13

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6.- STRATEGIC PLAN OF THE COMPANY

 Vision: Indian Feliz is a tourist restaurant that offers a pleasant experience to

national and international tourists, by providing them with top quality food services,
crafts and a living traditional culture in the middle of an impressive natural setting.

 Mission: To be recognized as the best Peruvian restaurant regarding tourism, for the
quality of our services and because we contribute to rescuing cultural identity and
improving the quality of life of our society.

VALUES:
Encourage our team of collaborators to develop a comprehensive structure with an attitude
of service, coexistence, professional ethics, honesty and create in them an entrepreneurial
spirit

 STRATEGIC OBJECTIVES:

 Position itself in the next 3 years as the best tourist restaurant, due to the
personalized attention, comfortable atmosphere and quality of its products.
 In a period of 5 years, grow as an organization (business diversification) to new
horizons.
 Have qualified personnel, for the optimal development of business activities.
 In a period of 1 year, increase brand recognition with customers, based on
personalized attention. Risk strategy

 BASIC OBJECTIVES:
 Anticipate the competition, keys in quality of customer service.

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 SHORT TERM OBJECTIVES:

 Satisfy the needs of the consumer to the maximum by providing a quality
service and product.
 Contribute to the personal and professional development of our workers,
through training, providing them with incentives for the merits they perform.
 Form strategic alliances with our suppliers so that they provide us with good
quality inputs and even better prices when required.

 MEDIUM-TERM OBJECTIVES:
 Customer loyalty.
 Recover our investment capital.
 Maintain a good work environment and trust that promotes innovation and
continuous improvement.
 Generate profits to maintain financial strength, drive growth.

 LONG-TERM GOALS:
 Recognition of our brand internationally.
 Increase in our sales.
 Expansion of new branches in the national market.

HAPPY INDIAN BUSINESS STRATEGIES

It will manage a strategy of focus on differentiation, since it is aimed at only one market
segment, that of tourism (people who have high economic income) which is clearly
defined. Therefore, Indio Feliz will enter the market providing: personalized attention,
quality products/services, comfortable and pleasant environment to be able to share a day
with family, friends and feel at home. It is worth mentioning that prices will be based on
competition. This strategy is planned this way because the starting place is Machupicchu
town where the competition factor for the initial restaurant business is quality.

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SWOT ANALYSIS

STRENGTHS:

 A service marked by something very different will be offered, such as

personalized attention and a good atmosphere.
 Good geographical location. The chosen area is Machupicchu town. Indio Feliz
is located in an area with high traffic of national and international tourists.
 Quality raw material and maintenance. Regarding purchases, we would have a
list of suppliers that provide us with quality products.
 Teamwork within the restaurant. The work environment must have a good work
environment between the employer and employee since the company's
production and HR Quality depend on them.
 The human resources area will select the personnel according to the need and
capacity of each applicant.
 To offer uniform products that generate high levels of customer satisfaction, this
will be possible, with organized, systematized processes and adequate staff
training.
 Permanent Process and Service Innovation. Continuous innovation is an
imperative need for the company, anticipating the needs and desires of
consumers, which usually change periodically, in relation to products/dishes and
the overall quality of the service.

OPPORTUNITIES:

 Growing trend of the tourism sector in our country. This trend has been recorded
in recent years, since Peruvian gastronomy has been growing disproportionately.
 Consumer tendencies to seek new experiences and sensations in food

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 People, apart from looking for different or unconventional things, places and
activities, choose to look for the pleasures of eating something "exquisite" and
healthy.

WEAKNESSES:

 Lack of experience in the business to start. Which generally involves a cost up

front. It is necessary to learn it as quickly as possible to be able to adapt to
changes in the best way.
 Probable delay in the learning curve of the business that could affect the normal
development of productive and money-generating activities in the business.
 It can be very expensive these days. There are variables that will have to be
handled very carefully such as; suppliers, purchases, warehouse.
 It is difficult to determine costs per dish. A fairly significant amount of inputs in
the production of dishes added to the indirect costs and then their subsequent
calculation, an appropriate cost system will have to be designed.

THREATS:

 Low Levels of Customer Loyalty

 That in a situation of imminent change in market conditions, such as a price war,
could affect the cost structure and profitability margins of our restaurant.
 Threats in relation to the climate, possible rains as were recorded in 2012.

GENERATING SOURCES OF COMPETITIVE ADVANTAGES

Indio Feliz will be in constant search for a favorable competitive position in the market,
taking advantage of the fact that the competition has weaknesses in regards to personalized
attention, the aforementioned will be a great strength for Indio Feliz since with this we will
differentiate ourselves from our direct competitors, providing thus products and services
with added value so that customers can perceive the difference.

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7.- MARKETING PLAN

 OBJECTIVES OF THE MARKETING PLAN

 Position ourselves as one of the best brands in the local market.

 May the recognition of our product in the market earn us the recognition of
the INDIO Feliz EIRL brand and be able to position ourselves in the
customer's mind.

 Having flexibility, that is, having the ability to improve our range of
products, and make it known to our target market through good advertising
of the service.

 THE MARKETING MIX

 PRICE STRATEGY
Based on the results obtained in the surveys, and the pricing strategy based on
differentiation, which consists of establishing high prices for quality services.
The prices we offer and will be handled will be as follows.
 For main dishes: Between S/. 30 and S/. 50.00
 For tickets: entities S/. 10 and S/. 15
 For desserts between: S/. 10 and S/.20
 For drinks between: S/. 5 and S/. 20

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The restaurant will manage fair and competitive prices, maintaining the best level. It must
also be taken into account that its location will be in an exclusive place in the Machu
Picchu citadel and this increases the value of the establishment as well as its food.

Compared to competing restaurants, the price of “INDIO FELIZ EIRL” dishes will be at
the same profit levels for the same price, and in this way a fair and competitive pricing
strategy is managed, we will always maintain quality and variety of dishes so that
customers build loyalty with “INDIO FELIZ EIRL”.

The goal is to have more clients every day; Therefore we will keep our price and quality
stable. This is how we hope to build loyalty with our clients

 DESCRIPTION OF THE PRODUCT OR SERVICE

“INDIO FELIZ EIRL” will offer a wide variety of exquisite dishes. Here we will
mention just a few dishes.

STAR DISH:
1.-Lomo Saltado.
2.-huancaína potato

LUNCH: STRONG DISHES:

1.- Northern dry
2.-rice with duck.

Our flagship dish is the lomo saltado , and the papa a la huancaína . Like all of
them, they will be controlled and supervised by the kitchen manager (the chef) so
that our dishes are prepared with a standard recipe and the presentation is gourmet.
This will ensure that our dishes are of quality because they will have supervision

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from the arrival of the products that will be received by the staff in charge until the
presentation to the diner.

 When purchasing meat, we will purchase it from a recognized company

which will send it to us. We chose this company because it gives us a
quality product, but we will also have the personnel to receive and verify
the status of the product and keep track of the stock.

 To purchase spices and condiments, we will purchase products that are

known in the market, controlling their expiration date and stock.

 For the acquisition of the preparation, the corresponding personnel will

have the responsibility of verifying the handling and application of the
correct ingredients.

 The corresponding staff will have to see and control the proper cooking
of the dishes, and they must also take into account whether reservations
for dishes have been made and the service time.

 For the control and manipulation of other elements such as rice,

vegetables and the preparation of the salad that accompanies this dish.

 Control of attention to orders, an order will be handled in the orders so

that they go out as quickly as possible to obtain the satisfaction of the
diner.

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 DISTRIBUTION OR PLACE STRATEGY:

It consists of the place or point where our restaurant “ INDIO FELIZ EIRL” is located,
where our products will be sold to consumers, as well as determining the way in which our
products will be transferred to our customers.

Indio Feliz will use the selective distribution channel since some intermediaries will be
used to provide their services to offer our example product:

INTERMEDIARY
HAPPY CONSUMER
OR SELLER
INDIAN

 We will have the support of travel agencies to have an exclusive list of clients.
 We will
in
Cusco.

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 PROMOTION STRATEGY:

The chosen location has a good location. It is located on a well-known street with a very
good influx of people, which ensures that “word of mouth” is more effective and, therefore,
the amount of advertising will be minimal. Likewise, the restaurant has a well-presented
sign.
or that allows us to attract new diners.

The most used promotion will be direct marketing, that is, we will offer our product
personally to representatives of entities (latent clients), showing the quality and good
service that differentiate us from other restaurants.

In addition, simple and effective forms of promotion will be used, from web pages to
leisure and tourism portals that allow the addresses and characteristics of the restaurant
locations to be included. Another form of advertising to use is the “flyer”, aimed at the
target, thus our target audience, as well as electronic “mails” to companies in the area.
However, the best advertising will be the one made by customers.

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Install food pictures in gourmet presentations to encourage diners through visuals.

 The majolicas will be of high traffic ocher color.

 Chairs and tables will have a fine wood finish.
 The front of our restaurant will be rustic with applications of Peruvian instruments.
 Have a wide variety of Creole, Afro-Peruvian music, etc.
 The waiters and waitresses will be properly uniformed.

ENVIRONMENT:

Create a culture among the workers and diners of our restaurant taking into account the
basic principles of the environment, carrying out ecological actions until we can generate a
harmonious environment.

EXTERNAL ENVIRONMENT

 Make escape routes with arrows indicating emergency exits for any type of
inconvenience that may arise at any time, put fire extinguishers.

 Have talks about identities such as firefighters, red cross, civil defense, etc.

 Do evacuation drills to be prepared for earthquakes.

INTERNAL ENVIRONMENT

 Beautification and care of the environment.

 We must acquire plants in the garden area, plant flowers and carry out
cleaning campaigns for our premises.

PUBLIC RELATIONS:

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The use of this communication tool is mainly to publicize the bar, generate interest in the
target market, build consumer loyalty and ensure that regular customers become promoters
of the restaurant.

 CUSTOMER SERVICE OR AFTER-SALES STRATEGY

We will offer fast service at peak times. The key is balance, meaning that our premises
never look empty, but we are never so full that people leave.
We have a good selection of convenient foods.
Our most important sales strategy is to develop repeat business. Every customer who comes
in has to want to come back: for this we will offer some of the most established sales
strategies, such as:

Discount cards, special menu days, and a regularly changing menu.

INDIO FELIZ EIRL intends to accurately track the types of food sold around our location
through a customer feedback program through surveys. With this information we will be
able to reinforce our food line to match the tastes and encourage people more by attracting
them to our premises and thus satisfy their needs.

 POSITIONING STRATEGY

Customers in this segment have a limited amount of time for lunch or require quick,
hassle-free dinner pickup. Additionally, these customers can purchase their food with a
wide variety of different monetary tools. This includes credit and debit cards, cash.

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8.- OPERATIONS PLAN:

Our operations and our processes are of great importance when it comes to providing a service
in such a way that if the operations are efficient then we will obtain good results.

 GOALS
 Our production goal will be based on our sales projection
 We will have strict inventory control (weekly)
 Customer service time will be minimum (10 minutes)
 Continuous measurement of the degree of satisfaction of our clients
(surveys)
 Provide quality service to our clients

 ACTIVITIES PRIOR TO THE START OF PRODUCTION

 Technical aspects of the service:

Restaurant name: “INDIO FELIZ EIRL”

Slogan: “ Where style, taste and good eating take over you”

Logo:

 OPERATIONS STRATEGIES

 Quality: The quality of the inputs and the preparation of the menus must be
sought. This should be conveyed in clean, well-prepared food.
 Product : A mix of traditional dishes with modern dishes will be selected.
Special emphasis will be placed on low-fat menus, without sacrificing the
flavor of the food.
 Location : The restaurant is located in the tourist area of Machupicchu town
in the department of Cusco because there is a great potential for customers.

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 LOCATION OF THE COMPANY

Our location is one of our advantages because it is located in the middle point
of Machupicchu town, that is, it is close to suppliers, clients, and is within sight
of the development of the activities of our closest competencies.

 OPERATIONS DESIGN

 Technology: The machinery and equipment and properties required by the

service are detailed below.
 An industrial kitchen
 An extractor hood
 1 refrigerator
 2 Freezer
 3 Microwave oven
 2 Potato Fryer
 1 Gas Ball
 3 Rice cooker
 3 Blender
 2 Sound system
 3 Fire Extinguishers
 2 Kitchen table
 16 tables with 80 chairs

 FACILITY DESIGN

Given the location, the design of the location of all the furniture in the location must be
defined in advance to avoid unnecessary purchases and last-minute modifications to the
location.

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LOCAL DISTRIBUTION PLAN

DISTRIBUTION PLAN OF HYGIENIC SERVICES

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DISTRIBUTION PLAN OF THE CLEANING AND CLOTHING AREA

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LIVING ROOM TREND DESIGN

 INVENTORY MANAGEMENT
o Purchases will be made every day from our direct suppliers.
o Waste or losses of prepared food must be reduced to a minimum. For which
the movement of prepared food must be strictly monitored every day based
on daily sales.
o A list of supplies will also be managed. Every day the list of supplies for the
next day will be filled.

 QA

Quality control in food is essential. Clean food handling techniques will be

implemented.

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Technical specifications of the service

NAME OF THE DISH: LOMO SALTADO CODE: 001

DATE: 04/17/2013 # OF PAX: 8
INGREDIENTS UNIT AMOUNT PRICE U TOTAL PRICE
beef (loin) kilo 1 20.00 20
medium onions kilo 1/4 1.00 0.25
White potato kilo 1 0.80 0.8
Yellow pepper kilo 1/8 1.00 0.125
tomatoes kilo 1/2 1.50 0.75
parsley spoons 2 0.20 0.4
balsamic vinegar spoons 1 0.50 0.5
chair spoons 2 0.50 1
oil spoons 1 1/4 0.50 0.625
lemon teaspoons 1/2 0.20 0.1
salt grams 10 0.20 2
pepper grams 8 0.20 1.6

FOOD COST 28.15

PORTION COST 3.51875
BENEFIT 16
RRP PER PORTION 19.51875
PRICE TO BE CHARGED 23
GROSS PROFIT MARGIN 19.48125
FOOD COST 23

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NAME OF THE DISH: PAPA A LA HUANCAINA CODE: 002

DATE: 04/17/2013 # OF PAX: 8

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INGREDIENTS UNIT AMOUNT PRICE U TOTAL PRICE

Yellow pepper kilo 1/8 1.00 0.125
garlic teeth 2 1.00 2
fresh cheese kilo 1/2 7.00 3.5
vegetable oil cup 1/2 4.00 2
eggs kilo 1/8 1.50 0.1875
olive kilo 1/8 0.50 0.0625
yellow potato kilo 1 1.60 1.6
lettuce head 1/8 0.50 0.0625
salt grams 10 0.50 5
milk to taste (optional) liter 1/4 2.00 0.5
0
0

FOOD COST 15.0375

PORTION COST 1.8796875
BENEFIT 16
RRP PER PORTION 17.8796875
PRICE TO BE CHARGED 18
GROSS PROFIT MARGIN 16.1203125
FOOD COST 18

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 Business plan

a) Service process: the restaurant will open every day, the service hours will be from 12
noon to 10 pm, Monday to Thursday. From Friday to Sunday the opening hours will be
from 11 in the morning to 12 at night. Due to the restaurant's schedule, two shifts will be
implemented in the restaurant. If necessary, employees will be paid overtime.

Below we will present a flow chart that represents the service process:

Wondering what
The client is received
The
The customer
customer area you want to
by the hostess
enters
enters the
the be in?
restaurant
restaurant

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 Business plan

YEAH

Go to the
NO YES No
No
vacant Restaur
Restaur
vacant
waiting room tables ant
ant
tables

NO
Go to the table

Bar

The dishes are

Through the iPad The order is
The waiter prepared
application the received in the
takes the order order is sent to the kitchen
with an iPad kitchen via Wi-Fi

The client pays The bill is The customer The dishes

the bill brought to the consumes the
are served
table food

The
The customer
customer
leaves
leaves the
the
restaurant
restaurant

The service process begins from the moment the customer enters the restaurant, it is at that
moment when the hostess asks them in which area of the restaurant they want to be in order to
direct them to it. Once the customer is in the area they decide, the waiter takes the order with an
iPad, the same order that will be sent via Wi-Fi to the kitchen, thus saving time.

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 Business plan

Once the order is received in the kitchen, the customer's food is prepared. During this process,
the kitchen inventory is controlled through the devices (ipads; after the order is ready, a signal
will be sent to the customer's ipads. corresponding waiter to indicate that the dishes are ready.
The order is brought to the table so that the customer can consume the dishes and finally the bill
is brought to the table.

b) Process in the kitchen:

The key points for efficient kitchen processes are:

 Organization
 Teamwork
 Coordination
 Effective communication

Below is the flow chart to represent the operating process in the kitchen:

General kitchen Organization of

Kitchen
Kitchen
cleaning jobs
preparation
preparation

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 Business plan

Table orders are

received through Pre-enlistment or Distribute tasks
iPads “mise en place”

The customer's Through one of the i pads installed in the

order is prepared kitchen, a signal is sent to the waiter to
indicate that the order is ready.

The waiter
brings the
order to the
table

The process in the kitchen begins with its preparation. Cleaning the kitchen is very
important so this is one of the first steps. Subsequently, an organization of jobs is made. In
order to distribute the tasks, including the pre-preparation of the kitchen, which consists of
pre-preparing all those dishes that are more elaborate in order to save time if the diners
order them.

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 Business plan

Once the waiter takes the customer's order, it is sent to the kitchen and received on an iPad
installed there, thus saving time in service. The order is prepared and once it is ready, a
signal is sent to the waiter's iPad through the tablet in the kitchen so that the dishes can be
picked up and delivered to the customer.

c) Supply process:

The supply process includes from the purchase of raw materials and supplies to their
storage. After making purchases of raw materials, their receipt must be scheduled. Once
this is done, everything received must be reviewed and reviewed.

Inputs and raw materials are captured on iPads to keep track of inventories. Once this is
done, they proceed to storage.

Below is the flow chart of the supply process

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