1. VANAKAM UNAVAKAM BBUSINESS PLAN FOR SUBMITTED BY AARTHI SREE MATHEW EMMANUVEL VENKATESH ANDREW STEPHEN

2. VANAKAM UNAVAGAM -UNAVE MARUNTHU

3. Bringing back the traditional food and helping people stay healthy and feel young.

4. To provide only the traditional food with the ease of village smell i.e., concentrating on the old tradition of “food as medicine”

5. To provide quality food all over India and start a catering school and teach them only traditional village food which is being forgotten by people with time.

6.  For diabetics DST Diet, Sugar free, Taste  For regular customers 3 T’S Traditional, Taste, Trend

7.  Nowadays people are more conscious and aware about their food practices.  Specially mothers are more concern on giving their child healthy food and hence we provide food to their taste and preference.  Diabetics patients are struggling to reduce their sugar levels by strict diets.

8. STRENGTH: UNIQUENESS. ATTRACTIVE TRADITIONAL FOOD PREPARATION. ECO-FRIENDLY. LOCATION. INFRASTRUCTURE. WEAKNESS : DIFFICULT TO ATTRACT MODERN PEOPLE. LACK OF EXPERIENCE. CHANGING MIND’S OF PEOPLE. OPPORTUNITIES: NO DIRECT COMPETITORS. PEOPLE’S PREFERENCE TOWARDS HEALTH. THREATS: LACK OF AWARENESS ON OUR FOOD PREPARATION METHOD. CUSTOMER AS COMPETITOR.

9.  SOUP Thuthuvalai Thulasi Puthina Valarai Pirandai Murungai illai Mix vegetable Mushroom Manathakali  IDLY Oats Carrot Vegetable Indian idly Mushroom Sambar idly Hibiscus Rose Kunguma poo DOSAI Oats Rava Mavu Kothumai kepa DRINKS Ulunthan kanchi Paruthi paal Kapakali kampankool

10.  ADAI Murungai Venthaiya keerai Mix keerai Kalyana murungai Agathi keerai Carrot Onion  PANIYARAM Rava Mushroom Rice flour Cauliflower  RICE Only RED RICE

11. Separate package will be provided to each kind of deficiencies like nutrition, diabetics, ulcer, brain etc.,

12.  Strong traditional food cooking team.  Scheduling with various types of traditional food with minimum cost.  Working Hours : 6 a.m. to 10 p.m.  Provide quality, healthy and tasty food to the customers.  Will provide good hospitality to the customers.  Feedback will be got from the customers and changes will be made immediately.  Free door delivery will be made within 45 min.

13. A. Experience in the field of traditional food cooking. B. Best Knowledge on customer satisfaction and relation with them.

14. A. Selecting through references. B. Behavioral and patience towards customers

15.  RENUMERATION Attractive packages for the chef and employees. Pay hike of 10% at the end of each year.  ORGANIZATIONAL CHART

16.  7’PS OF VANAKAM UNAVAKAM Product: There are mainly 3 packages  Healthy & sugar free traditional food (for diabetics.)  Tasty traditional food.  Cholesterol free food. Price: Reasonable prices for each food items. Promotion:  Point cards will be given to the customers.  Sending greeting on special occasions.  Conducting food competitions in schools & colleges.  Conducting tv shows.  Issuing pamphlets.  Free home delivery.  Online ordering (www.vanakamunavagam.com).

17.  PLACE:  Restaurant is located within three kilometer radius from the center of the city.  It is surrounded by colleges, companies & hospitals.  Easily reachable for the target group.  PHYSICAL EVIDENCE:  The atmosphere inside the restaurants will give ambience of villages.  Uniform will be given to the employees.  PEOPLE: The politeness maintained by the employees towards different kind of customers.

18.  PROCESS: The process adopted here is to provide people healthy foods by cooking traditionally with herbs and nourishing vegetables and fruits.

19.  SEGMENTING Geographic:  In and around Trichy.  Creating Branch offices after achieving 100 % capacity. Demographic:  For all age groups

20.  TARGETING  POSITIONING  Concentrating people who are more health conscious and giving them a healthy life. PEOPLE Children Youth (college students) Diabetics patients

21. Land and building:- Advance180000 Rent (25×1200 sq)30000 fixed assets: Kitchen items150000 furniture & Interiors:- Tables6×1200072000 Interiors75000 others20000 water purifier22000 generator50000 Miscellaneous assets: vechicles 15000x230000

22. UTILITIES Electricity, water12000x12144000 RAW MATERIALS Grocery150000x121800000 Vegetables Fruits Packing materials1440000 MANPOWER REQUIREMENTS/FAC TORY PER MONTH Chef1x1500015000x12180000 helpers4x500020000x12240000 OTHER WORKERS Service boys3000x412000x12144000 Delivery boys3000x26000x1272000

23. Preliminary expenses Establishment and adm legal 50000 Selling expenses10000x12120000 Adm expenses5000x1260000 Total cost project4900000 WORKING CAPITAL Current assets Raw materials3240000 Raw material(wip)3240000 Cash in hand100000 Cash in bank100000 Work in capital required for one year 6680000 Per day18300 Per month549041

24. Sources of application funds Banks(60% of capital long term loan)2940000 individual capital 327000x61960000 4900000 Per year Interest on loan310000 Per month25860 Sales 25chairx8times per day x avg of one chair 70 X per month x 30 Sales (yearly)420000 x 125040000

25. Break even point particulars Sales Realization420000 x 125040000 (-) variable cost Raw material &packing utilities3384000 Contribution1656000 Contribution per unit 1656000/7200023 Fixed costs Factory wages and salaries Preliminary expenses 806000 Selling expenses Breck even point34 (per chair)

26. Particulars Level of Activity 50%75%100% Sales252000037800005040000 (-)cost of product Raw materials Utilities 169200025380003384000 Factory wages & salaries210000315000420000 Other workers108000162000216000

27. Cost of sales:50%75%100% Selling expenses6000090000120000 Admin expenses60000 PBIT390000615000840000 (-) Inter on long term loan 294000 PBT96000321000546000 (-) Tax (30%)2880096300163800 PBT67200224700382200 (-) Term loan repayment -150000200000 6720074700182200

28.  Helping differently abled persons.  Education for students who are affected by HIV  Conducting blood donation camps.  Reduction of DIABETICS

29.  Extending our operations all over Tamilnadu as we reach the 100 % capacity  Opening a catering school teaching traditional food alone.

30. Still there is no market determiners in this field. As the network strengthens itself the revenue automatically increases. The target group remains same.