Presentation on Marketing of KoUiZna Restaurant

Himanshu JainINTERNATIONAL SCHOOL OF BUSINESS & MEDIABANGALORE

INTRODUCTIONBlend of Italian, Chinese, continental and Indian. Located in the booming, and rapidly expanding city

Delhi.Inspired menu from different countries' Relaxed, friendly and correct serviceHiring of experienced staffVenturing into the Catering businessTotal sales allocation to be 85% restaurant sales and

15% catering sales.

FINANCIAL DETAILSTotal Capital -1.5crore • Lease deposit -26 Lac• Furnishing and Interior -50 Lac• Support Equipments -60 Lac• Licensing -10 LacRaising of Funds•Personal Investment -20 Lac•Loan from Bank -70 Lac(@ 13% annual rate of

interest)•Loan from Relatives -40 Lac

SEVEN P’S OF SERVICE INDUSTRY:Product Physical features, quality, accessories, Packaging, warranties,

brands

Place Channel type, Outlet locations, Transportation, Storage.

Promotion Sales people, Advertising, Sales Promotion, Publicity.

Price Discounts, Allowances, Price levels.

People Employees, Customers

Process Flow of activities, Customer Involvement

Physical evidence

Facility, Equipment, Other Tangibles

7 P’s of Restaurant

PRODUCT:• The products being offered at KOUIZNNA are-a comfortable atmosphere, striking

décor, entertainment, engaging clientele along with an international menu comprising of multi- cuisines:

INDIAN, ITALIAN , CONTINENTAL and CHINESE. • KOUIZNNA will be the only restaurant among all the competitors which focuses the

entire menu on healthy and low-fat cooking

PRICE:• Pricing is one of the most important elements of the marketing mix, as it is the only

mix, which generates a turnover for the organization.• It costs to produce and design a product, it costs to distribute a product and costs to

promote it.• The pricing strategies that we use at KOUIZNNA will be considering during the

preparation of the menu are- Competition pricing Product Line Pricing Premium pricing

PLACE: The organization must distribute the service to the user at the right place and at

the right time. KOUIZNNA is located at , Connaught Place in Delhi

PEOPLE: An essential ingredient to any service provision is the use of appropriate staff and

people. The staff at KOUIZNNA is efficiently and well trained to serve the guests in the

best possible way. Our staff is well trained to give to our customer’s high quality of personal service. The service delivered by our employees is a very important element of value. It is

also an area where we can distinguish our selves.

PROCESS: This refers to the systems that are used to assist the organization in delivering the

service. A big emphasis is being placed on extensive research into the quality and

integrity of our products. They will constantly be tested for our own high standards of freshness and purity.

PROMOTION:

Promotion involves disseminating information about a service, product line, brand, or company.

Promotion is generally sub-divided into two parts:• Above the line promotion • Below the line promotion

PHYSICAL EVIDENCE:

Physical Evidence is the element of the service mix which allows the consumer again to make judgments on the organization.

Physical evidence is an essential ingredient of the service mix. Consumers will make perceptions based on their sight of the service

provision which will have an impact on the organization’s perceptual plan of the service.

MARKET SEGMENTATION

The Business Man

Happy Couples

The Family

High-end Singles

Tourists

Positioning•The Business Man-Fine Dining's , Wi-Fi•Happy Couples- Candle light Dinner,

Couple Dance•Family- Fine Dining’s, Buffet system•Youth-Entertainment(TV, Snooker),Chill

and chat environment •Tourist-Various cuisine

Marketing strategies •Launch Official website•Make Face book page•Provide coupons•Provide special food on occasions•Support any community•Distributes menus and Pamphlets to local•Advertise in Newspaper and Channels,

50000000

6000000 50000021230000 100000

900000 71000700000 130000

10000 34000100000 230000300000 1400000

20300000

29240000 22765000

27235000

0.5447

53680925

Total Fixed cost Total Variable cost

Contribution

P.v Ratio

Break even

Utility

Variable cost Fixed cost

Purchases

RepairsTelephone

OtherUtilityTelephone

Licence

Premiliary Expenses

Contribution = Sales-Total Variable cost

Sales

MarketingStationeryUniformDepreciation

RentSalaries

Break Even Analysis

Place order

Give the order to chef

Deliver salad or soup order to customer Deliver dinner to

customer

Deliver check to customer

Cash or Credit

Return credit slip to customer

Bring change to customer

Collect signed slipClose table

and collect tip

Process flow chart