PRESENTS BusiNess plAn Jan 2018

P R E S E N T S BusiNess plAn Jan 2018

INTRODUCTION

Frankie Goes to Bollywood set out in January 2017 to change the perception of Indian dining. Our objective was to make Indian food more accessible & more informal. We chose to fray from traditional dishes & instead chose to adopt the signature flavours. We wanted a different format. The result, Indian flavours meeting British fast food favourites.

Enter Indian Fast Food.

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About us

Mango Relish

COMPANY DIRECTIVE

By the end of Spring 2018 we plan to have our second fixed premises open. Using this outlet as our flagship, we plan to implement & tighten our Frankie Goes to Bollywood business model, which will ensure our future expansion plans are successful.

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So, what's next?

We aim to open our third site in the city of Oxford by Winter

2018/19, with an additional 4th & 5th store within the Greater London area within the next three years.

We also plan to develop our spin off concept ‘Naania’ for which we are showcasing at Jamie Oliver’s Big Feastival this

Summer. This concept focusses on our best seller, you’ve guessed it, the naan based product.

Here we plan to open hatches around The City area of London within the next 2 years.

COMPetItIVe EDGe

We are the pioneers of Indian flavours meeting British fast food favourites in London. Our menu is clever, innovative & unique. The food is served fast which makes it a desirable alternative to the usual fast food available in today’s market. Our dishes pack personality. From the format in which we present them to the names & descriptions of the individual dishes, we’re putting the joy back into food.

Food is an important part of this equation, however what sets us apart is the experience. With so many fast food restaurants & casual dining concepts, the customer experience becomes extremely important as an effective way of distinguishing offerings. Stepping into our diner you’re welcomed with friendly staff, shabby chic decor & exhilarating ambience. We recognise that our business is a lot more than just the food we sell & that the attention to the finer details are what will make us a successful brand.

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Spiced veggie patty

OUR MENU

BACON NAANWICHTake bacon, the glorious HG Walter’s applewood smoked bacon & wrap it in a fresh, pillowy hand baked naan. Drown the swine in

Frankie’s tomato chutney & lace it with cream cheese.

TFCThe colonel would have kittens. Crispy & crunchy, tandoori fried

chicken wings, 48 hour marinated with our own secret recipe. Served with cumin & garlic aioli. Plenty of finger licking here.

BHANGRAS & MASHThe Hampstead Butcher’s spiced lamb sausages

& Bombay demi sweet potato mash with red cabbage & carrot. Flooded with cumin gravy & finished with fresh coriander..

DESI DUCK EGGS & AVOCADOSounds posher than it is. We crack some free range duck eggs, add a

concoction of Indian spices, along with tomato, onion, chilli & scramble them. After a few drinks this is laid onto a chargrilled chapatti &

covered with smashed avocado & beetroot chutney. OK, it’s pretty posh.

LAWHOREA breakfast muffin not shy on putting out. HG Walter’s spiced sausage

patty, Clonakilty black pudding, oozy runny egg, crisp onion bhaji & beetroot chutney. Absolute filth!

GANDHI’S FLIPFLOPEnter the Bombay tikki. Red cabbage, coriander & potato burger

grilled to perfection. Accompanied by mango chutney, slaw & crispy onions.

POPPADOM PREACHIn trouble deep. Mini poppadoms served nacho style with onion

salad, mango chutney, fresh coriander, chilli & raita. Sharing is caring. Amen.

POPCORN PAKORASCute mini pakoras. Served in a popcorn cone. Frankie’s ruby sauce

on the side. Not for sharing!

CHABUDDY The ultimate butty. Royal Bengal fish fingers, crispy okra & a

kimchi, coriander & lime mayo squidged in between two pieces of buttered campagne loaf.

MASALA CHIPSSkin on chips, because we’re lazy & hate peeling. Sprinkled with

masala salt & Frankie’s ruby sauce on the side.

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Pickled peppercorns

Spiced lamb

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About Management

The strength of my management skills positions us for a profitable future.

I’m completely committed to the long term success of Frankie Goes to

Bollywood & my drive & strong work ethic will ensure success is realised. I

have over 4 years experience in the hospitality industry for which I have run a

successful street food brand by the name of Popdogs.

Overheads for management will be kept to a minimum & initially all managers

will be hands-on workers. Edward Kanerick & Katie Baran-Priceman will play

an instrumental part in the success of the business. Edward having been a

head chef at an array of top cafes & restaurants, sampling global cuisines,

has a lot to bring to the table. Katie showcases her management experience

in the bar industry. Along with her incredible people skills & audacious

personality, Katie is a driving force behind our company.

Frankie Goes to Bollywood’s management style will encourage all employees

to learn as much as possible about all aspects of the business. It’s important

to me that staff are treated well & that they enjoy day to day life in the

company. It’s important that they feel a part of the company & are awarded

appropriately for their contribution.

Monty Bhurjee

–Sole Owner &

Managing Director

Edward Kanerick

–Developmental

Chef

Katie Baran-Priceman

–Operations

& HR

MEETTHE TEAM

Social media & Growth plan

Considering we’re newcomers to the industry, our social media handles are in good shape. Our twitter following currently sits at a healthy 1655 followers, Instagram 1064 & Facebook 516. This gives us a solid initial customer base to reach out to. We will continue to push strongly on these platforms as they offer a great free way to promote our brand. We’re working on creating a more organised social media plan with a focussed structure & a strong commitment from the management team & myself to implement going forward.

PR can be instrumental in helping us create awareness for our business, reach customers & generate more

sales. It offers the opportunity for creative thinking on some fun & exciting projects. We’ll be partnering up with a worldwide PR & communications company based in London. The initial wave of PR will spread over 4 weeks to promote the launch of the flagship site & will include features in publications such as Shortlist, Evening Standard & Timeout.

We’ll be following this up with a launch party where we’d invite our existing contacts in the industry, along with key food bloggers for which have a massive reach on their own social networking handles. During this period we’d be launching a promotional video that we hope will go viral.

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C O N T A C T U S E: [email protected] T: 07795 660 880

Thank You