Business Plan


Company Summary

The Design

Mongolian BBQ Restaurant is unique to Hyderabad's contemporary Jublee Hills area. The restaurant features the option to choose:

  • "unlimited quantity" in a bowl
    • and
  • food "prepared on demand"
    • and
  • the best is: You get to "make your own recipe".

    • The 3 concept business model which has proven great success to both Business Owners, Investors and above all our proud Customers. This concept offers customers variety, offering multiple dining and entertainment options within a single establishment. The spatial and menu divisions will broaden our appeal and provide our customers with a different experience on each visit.

    The atmosphere caters to all genre: little, young and adults. This is not a family dining establishment. So you get the best service possible from a Entrepreneurial talent. Total space requirements is less than 1,000 square feet. Where possible, consideration will be given to incorporate a dining patio. Zoning, parking, and accessibility issues will be reviewed as key criteria. We will draw on our Advisory Board as part of the site selection and lease negotiation.

    Company Ownership

    The restaurant will start out as an AP corporation, owned by its founders: Rajiv Kasukurthi and Others. Mr. Kasukurthi will function as CEO and the General Manager and Mr. Simpson as Managing Partner.

    Mr. Kasukurthi and Mr. Simpson have a long-standing professional relationship in the restaurant industry, stemming back to Hyderabad's best biryani place from 2000-2006. Mr. Simpson is an accomplished restauranteur, having owned several full-service restaurants. Mr. Kasukurhti is also an international Restaurant Critic for top restaurants.

    1. Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Atlanta market averages. We have taken a collective look at all figures to make solid business estimates.


    2. Our business concept was derived from detailed Market Analyses. Instead of building a business around a preconceived concept, we analysed the market findings and built a concept around our consumers. In other words, our business is built to service an unmet consumer 'want'.


    3. A buffered financial plan that ensures adequate capitalization. A contingency buffer is included in the start-up cost to ensure the business in not under financed, as well as giving the business adequate funding to sustain it in the first six months of start-up. Our industry experience confirms a longer ramp-up stage for restaurants over other retail/service businesses. A common mistake for new entrepreneurs , but fully addressed in this business plan.  


    4. A solid Risk Mitigation Plan. We have evaluated traditional and non-traditional risks associated with Restaurant failure and accounted for them directly in the business plan. Instead of dismissing the risks, we have identified valid mitigation strategies for each.


    5. Deep Management Experience. Our management team has 20 years combined experience, involved with Owning, Managing and Running various Fast Food and Mongolian grill restaurants in the United States and very familar with the risk and execution and survice in the evolving restaurant industry.

    Taste Defines Business.

     

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