Transcript
ENTERPRENEURSHIP AND ETHICS
FRANCHISE OF MOTI MAHAL
PRESENTED BY : MOHAMMED ASLAM MOHAMMED RAHIM MOHAMMED FAHAD M M KHALEEL BAIG KIRAN LAKSHMIKANT MOHAMMED MAZHAR
MOTI MAHAL OUTLET KEMPAPURA HEBBAL
OUR VISIT
WITH STAFF
INNER VIEW
SPECIAL CABIN
THE MANAGER
OWNERS NAME: Mr. RIYAZ SHAIKMANAGERS NAME: Mr. SURAJSALARY: 22K (INCLUDING INCENTIVES)
FRANCHISE MODELSTHERE ARE 9 FRANCHISE MODEL: Tandoori Trail® Kebab Trail™ Tandoori Trail® Express China Trail™ DNY Bread Bar® Chat Trail™ Dosa Trail™ Golden Oven™
CAPITAL INVESTMENT OF Tandoori Trail®
EQUIPMENT- Rs. 200,0000 FIT OUTS- Rs. 700,0000 FRANCHISE FEES- Rs. 1,000,000 ROYALTY FEES- 6 percent (6%) ADVERTISING SUPPORT- 2 percent (2%) EXTRAS (working capital & rental
deposit) R.O.I.- Within 2.5 to 3 Years
AREA REQUIRED: 2500 sq. ft. to 4000 sq. ft.
LOCATION: Malls, High Street, Hotels, Shopping Complexes
TEARMS AND CONDITIONS
Pre opening deliveries from Moti Mahal Group: Site Identification and Leasing Assistance Feasibility report Technical Team to provide complete assistance in kitchen designing
and layout with technical guidance on Ventilation and Air-conditioning system, MEP (Mechanical, Electrical and Plumbing),
ETP (Effluent treatment plant) Architectural and interior support in designing a modern, efficient
restaurant layout Contracting support for cost effective investment Accounting software for an efficient point of sales and material
management system for professional store keeping
CONT..
Promotional and marketing creative for impactful campaigning Menu planning keeping key emphasis on local flavor's and pricing
policy Staff recruitment process Liaison with vendors, product specifications and purchase contracts Licensing formalities Procurement of service, cooking and kitchen equipment Training and support system with latest techniques on cooking and
hospitality management Standard operating manuals for service and production Press conference for launch
CONT…
Post opening deliveries from Moti Mahal Group: Onsite training by our corporate team of chefs and managers Safety and hygiene practices HR support system Marketing and creative support Promotional activities like Food Festivals Periodical audits of quality, customer satisfaction, hygiene,
maintenance Loyalty programs planning and implementation Product and service research and development
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