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Can-Sian Restaurant

Can-Sian Restaurant. By: Ye Yang Sang Kim Natsuko Soejima Vince Wang Chloe Liu Jin Liu. Elements of a Business Plan.

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Can-Sian Restaurant

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  1. Can-Sian Restaurant By: Ye Yang Sang Kim Natsuko Soejima Vince Wang Chloe Liu Jin Liu

  2. Elements of a Business Plan • 􀀄Goals and Missions • 􀀄Management Team • Location • 􀀄Product / Service Description • 􀀄Market Opportunity • 􀀄Competition Analysis • 􀀄Financial Projections • Legal Requirement

  3. Goal: • Produce good reputation and royalty from consumers. • We expect to have a constant 15% annual growth rate,

  4. Mission: • We supply the good quality and delicious food with reasonable price. • We provide a good balance diet to customer • We provide a good atmosphere for the family to spend time together.

  5. Management Team: • Experience in catering industry for 10years • Chief Chef was awarded the Best Chef in Korea in 2000

  6. Location The West Lethbridge Advantages • Population of Lethbridge

  7. Location • The strongest population growth • University Students • New Housing • No direct competitors • Not enough restaurants in West

  8. Location Specific Site • West Village Mall • Easy access from University Drive. • Close to a dense population of the target market • Walking distance of University • Enough parking spaces

  9. Product: Quality must be at the fore of our product: • Quality in Food • Quality in Service

  10. What Type of food we provided: • Chinese Food • Korean Food • Japanese Food

  11. Integrating supply chain Three main ingredients • Meat (Beef, chicken and fork) • Vegetables (typical vs. basic) • Other ingredients (spices, salt, sugar and etc.)

  12. Continued 5 conditions • Cost: Charges for transportation • Time: Adequacy and speed of transit • Capability: The competency of suppliers to provide amounts of ingredients we request • Dependability: Reliability of service regarding time, loss and damage • Frequency: Scheduling

  13. Meat supplier • Local (Lethbridge) transaction • Advantage 1.Best quality 2.Cost effective: low cost for transportation 3.Easily monitor: How the supplier produces products (quality of meat) 4. Customized products

  14. Vegetable supplier Typical ingredients (Chinese white cabbage, Japanese parsley..) Transaction proceeded in Calgary (Chinatown) • The cost for transportation • Possible economic detriments regarding to time, damage and loss of vegetables. • Typical services offered by supplier (delivery, discounts, credit, promotion, promotional support materials, guarantees and technical assistance) are not guaranteed. 4) Need to acquire dependable suppliers and capability of managing adequate inventory level (constant and accurate inventory check).

  15. continued Basic ingredients (onion, garlic, rice…) • Transaction proceeded in local markets • Local farmers Integrated market: Farmer’s market in Lethbridge None or inexpensive cost for transportation: delivery service suppliers offer and closeness to markets Face to face contact with suppliers (if vegetables have bad quality)

  16. Supplier for Other ingredients Ingredients like sauce, salt , pepper, sugar.. Easily run out but easily purchased from local retailers (Wal-Mart, Sears Canada..)

  17. Inventory Using inventory organizer (Chart or notice board) and collective inventory management involving all managers and employees. • Unnecessary to purchase them in large quantities. (expense of cash out of our pockets) 2) Accurate estimation from chefs, assistants and employees

  18. Two ways to purchase equipments • Buying the used Equipments • Leasing

  19. 3 conditions for purchasing decision: • Sales service: credit sale, guarantee,.. • Repair • Affordability:reduce star-up cost

  20. Marketing opportunities target market: • familiesin Westside • University Students

  21. Marketing strategy • Taste and service • Pricing

  22. Competition Advantage: • No Chinese restaurant in Westside • Only have the fast food chain available Disadvantage: • Low competitive with downtown restaurant

  23. Advertising • Flyer • Coupon • Word of Mouth

  24. Sales promotions • Lunch combo • Discount for every Tuesday

  25. Personnel • 2 Chefs • 1 Store Manager • 4 Part time waiters

  26. Start Up Cost

  27. Pro Forma Income Statement

  28. Break- Even Analysis • The Fixed Cost is $248720 • The Contribution as % of Sales is 75% • The Break-Even Point is $331627

  29. Legal Structure: Limited partnership with 4 silent partners. Legal Requirements

  30. Legal Requirements (Cont’d) Licenses and Taxes: • Provincial business license • Taxes: Provincial Sale Taxes (PST) Goods and Services Taxes (GST)

  31. Legal Requirements (Cont’d) Intellectual Property Protection: Gain a trademark from government for the name of our restaurant—Can-Sian.

  32. QUESTION??

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