SOMASTARS

* Business Plan Title: (Restaurant) Cafeteria Business Plan

# Document Structure

This business plan document contains a well detailed sections/,contented and organized chapters as per the Examiners requirements in a broad perspective.

* Below are the 6 main key sections Adressed in (Restaurant) Cafeteria Business Plan business Plan

1. THE EXECUTIVE SUMMARY: Explaning a brief description of the whole business plan , highligting the main objective of each chapter in a well organized summary form.
2. CHAPTER ONE: this chapter or section tries to explain the background of the proposed business,need to carry it out, business initiator , the industry into which the business planned is to fall on,the strategy put across to initiate the business and finally the goals or objectives the business is set to meet.
3. CHAPTER TWO: this is the marketing planning and the second phase in the business plan which provides the basis for the organizational, operational and financial plans.it also entails marketing of the products and services, marketing opportunities and challenges and the strategies to cope with the challenges arising from the market.
4. CHAPTER THREE: this is the Organizational plan and third phase of the businness planning which entails in details the developement of policies for staff and human resource management which will enable you to achieve the efficient processing of goods or effective performance of services.Detailed information about job descriptions, employee evaluations,training and staff compensation plans and finally the services required for your business.
5. CHAPTER FOUR: This is the operational and fourth phase of business planning, which describes the facilities, labour, and overheads required to manufacture the proposed product or service.It also indicates any regulations , compliances, and approvals that will affect your operations.
6. CHAPTER FIVE: This is the final chapter and describes the financial aspects of a firm. To help gauge the future financial potential of the firm, the Pro-forma Balance Sheets, Pro-forma Profit and Loss Accounts and a Projected Cash flow Statement. The chapter also highlights the Financial Requirements and the Proposed Capitalization. Finally The Break-even Level of Sales and the expected Profitability Rations have also been calculated

# Brief Business Description

….. This business shall be a café that will be dealing in producing Biscuits, Cakes, Buns, Breads, Pastry products. The nature of the products will come from raw materials available thought the year and will also produce wedding cakes, birthday cakes, fritters and desserts. The business intends to start as a small scale business but it is targeted to be a large scale business after 3years since it will have generated ……