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PRESENTED FOR THE UNIVERSITY OF

LUCKNOW
UNDER THE GUIDANCE OF :

Dr. AJAI PRAKASH
SUBMITTED BY:
DEEPIKA
MBA(MARKETING)
ROLL NO. - 17001000049
DECLARATION
This is to certify that the BUSINESS PLAN, Titled “HAPPY HOUSE is
submitted by Deepika as partial fulfillment of requirement of the two year MBA
(2016-2018) is a bonafide work carried out by the student at our Institute.
This BUSINESS PLAN is my original work and has not been submitted to any
other University/Institute.
Business Plan Faculty:

Date:
Place:
Page No. 2
INDEX
ACKNOWLEDGEMENT 65
EXECUTIVE SUMMARY 76
OBJECTIVE 87
 VISION
 MISSION
 GOAL
 KEY TO SUCCESS
98
COMPANY SUMMARY & COMPANY OWNERSHIP
109
START UP SUMMARY
1110
COMPANY LOCATION AND FACILITIES
1211
PRODUCTS 1312
COMPETITION IN MARKET
1413
SALES LITERATURE
1514
 SOURCING & SALES PROGRAMFUTURE PRODUCTS 1615

SWOT ANALYSIS 16
MARKET ANALYSIS SUMMARY 17
Page No. 3
MARKET SEGMENTATION 18
PERSONNEL PLAN 18
TARGET MARKET SEGMENT STRATEGY
19
MARKET NEEDS
20
STRATEGY & IMPLEMENTATION SUMMARY 20
COMPETITIVE EDGE 20
 PRICING STRATEGY
 BRAND CHALLENGES
 MARKETING PROGRAMS 21
BUSINESS MODEL 221
MANAGEMENT SUMMARY 23
MANAGEMENT TEAM 23
1. ORGANISATIONAL STRUCTURE 24
FINANCIAL PLAN 25
FINANCIAL FEASEBILITY 26
 PROFIT AND LOSS OF 2018-2019

 BALANCE SHEET OF 2018-2019
Page No. 4
 SUSTAINABLE PRACTICES 46
CONCLUSION 47
------------------------------------*****-----------------------------------------
ACKNOWLEDGEMENT
The study was conducted by the assistance of several individuals. Their cooperation Formatted: Justified
and guidance has resulted in the completion of the entire comprehensive
project, without which the task was almost impossible .I really appreciate their
help and hereby thank them.
I am using this opportunity to express my gratitude to everyone who supported me throughout

the course of this MBA project. I am thankful for their aspiring guidance, invaluably constructive
criticism and friendly advice during the project work. I am sincerely grateful to them for sharing
their truthful and illuminating views on a number of issues related to the project.
I would like to give special thanks to the following people:

Firstly, I would like to thank Dr. AJAI PRAKASH Assistant professor,
Department of Business Administration, University of Lucknow, for
providing the opportunity to take up this project and also for his valuable
guidance, academic and moral support which made this report a reality.
THANKYOU
Page No. 5
EXECUTIVE SUMMARY Formatted: Centered
Have you ever come across a child who shuns fast food eateries and abhors the
sight of candies? This is not even imaginable. With the growth of students
pursuing higher studies and others being engrossed in their nine to five schedules,
there is hardly any time left to cook. So what can be a better means of earning than
serving quality foods to these fellows? Though the idea may appear difficult and
challenging enough to overwhelm you, it can be very rewarding if executed
properly right from the beginning. After all, people enjoy eating out with family
and friends and fast foods are easily accessible, available and most importantly,
affordable. So, if you can get it right, either through a well-known franchise or
starting your own fast food restaurant business from scratch, you can expect people
from all strata of the society to taste your food.
Fast food restaurant business is primarily a customer-driven market and you can
take liberties in entering this market and choose your own level of competition!
But, the purchasing power of the consumers is extremely high which implies that
you can make huge profits if you can get your cards right. This industry is
developing at an annual rate of 40 percent in India and there are numerous local
Page No. 6
and globally known entities who are trying to accumulate as much share as
possible.
Formatted: Font: 19 pt
OBJECTIVE Formatted: Centered
The main objective of setting this small fast food business name as HAPPY
HOUSE is just to facilitate the locality area and the focused customers to fulfill
their hunger living in hostels,college students and childrens.
Also to establish a presence as a successful local fast food outlets and gain a
market share in lucknow fast food industry. To make HAPPY HOUSE a
destination spot for college students.
To expand into a number of outlets by year 5, and sell the franchise to the
neibouring metropolitan cities such as Delhi, Banglore , Mumbai.
VISION
 To be a leading integrated fast food corner service group in cities by

delievering consistent quality products and excellent customer focus service.
 To sell food in fast friendly environment that appeals to pride conscious
health minded consumers.
Page No. 7
MISSION
 Attaining best in class productivity and efficiency building our brands also
for reinventing the business continuously through technology and
innovations
 Reinforcing the new way of fast food by living our values every day.
GOAL
 Our main goal is to be one of the most successful fast food outlet in
lucknow.
 A growing business full of opportunity
 More innovative and full of ideas.
 Strive to be a premier local fast food brand in the local marketplace.
Keys to Success
To succeed in this business we must:
 Create a unique, innovative, entertaining menu that will differentiate us from

the rest of the competition.
 Control costs at all times, in all areas and implement a conservative
approach to growth policy. Although, we provide more than enough fund to
open more than one outlet, we want to be on the safe side of the business.
 Sell the products that are of the highest quality, as well as keeping the
customers happy with all of our product categories from food to store
merchandising.
 Provide 100% satisfaction to our customers and maintaining the level of
excellent services among other competitors.
 Encourage the two most important values in fast food business: brand and
image, as these two ingredients are a couple of main drivers in marketing
communications.
 Get access to high-traffic shopping malls near the target market.
 Promote good values of company culture and business philosophy.
Page No. 8
Formatted: Centered
COMPANY SUMMARY
What is HAPPY HOUSE?
HAPPY HOUSE sells all variety of fast food. Our outlet also provides excellent
and friendly customer service to support the ambience of fun, energetic and
youthful lifestyle.
Youthful and fresh surroundings
We will imitate successful establishments, such as swad and mr. brown, which
represent the majority of our core target market, between 18 to 35 years of age.
Our store will feature display cooking of our featured products and items from
cutting to frying. Our customers will also be able to read our in-house brochures in
regards to all knowledge about products. Our store will be decorated with fast food
setting, such as a bright counter and display menu on the wall.
Quality food
Page No. 9
Each store will offer nothing but freshly food, sandwiches and variety of unique
blend sauces, all served with old-fashioned home-style care.
Open everyday
Our store is open everyday from 10 am to 9 pm with a home delivery service. Formatted: Space After: Auto
COMPANY OWNERSHIP
 PRIVETE HELD COMPANY.
 INVESTEMENT WILL BE in partnership of 4 person who are

ARPITA SAXENA, DEEPIKA, DAKSH SONKER , ABHISEK
SINGH.
 THE INVESTED AMOUNT WILL BE AROUND 20 LAKH.
START-UP SUMMARY
The restaurant will be located near IMS SECOND CAMPUS OF LUCKNOW
UNIVERSITY IN THE LOCALITY AREA OF JANKIPURAM 60FEETA ROAD
ALIGANJ.
Start-up chart
Page No. 10
start-up chart
2500000
2000000
1500000
1000000
500000
0
expenses loans investment assets
Company Locations and Facilities

HAPPY HOUSE locations will range in size from 100square feet and will seat
from 20 – 30guests. Our first location will be on the larger end of this range. The
location will feature its own originality in merchandise display and other brand
building attributes. We will equip the outlet with modern furniture and aim for
cleanliness and an open feeling. We are currently looking at several possible sites
in house on rental basis.
The space selection will be chosen based upon the following criteria:
Page No. 11
 Hostels and pg of the students in the locality.
 Easy access.
 Large percentage of teenagers in the community.
All of these qualities are consistent with HAPPY HOUSE goal of providing a top
quality fast food experience. We want "word-of-mouth" to be our best form of
marketing, where our customers value our brand as something exciting and cannot
wait to tell their friends and neighbors.
HAPPY HOUSE will directly compete with several fast food joints inside the
chosen shopping mall, including other main road street foods, small shops and
other restrauant who provide expensive products not equal to their quality
products.
Formatted: Centered
Page No. 12
PRODUCTS
Page No. 13
Formatted: Centered
COMPETITION IN MARKET
India's population stands at 1.2 billion, but it has only a little over 2,700 chain fast
food outlets, leaving most people unreached, according to Euromonitor
International. Fast food has yet to broadly expand beyond the largest cities. India
also has a new prime minister, who has been a vocal advocate of increased foreign
direct investment.
This report provides detailed analysis of the factors that have led to the growth of
fast food market in India. The in depth study of the food variety offered in terms of
cuisines, the restaurant type and the food category has been covered in this report.
The report further discovered that there is large scope for the fast food companies
to expand their operations in Tier 2 and 3 towns. It also focuses on the future
growth of the companies.
The report emphasizes on the policies governing the Fast Food industry
in India and the regulations and standards to be followed and maintained. Also a
comparative analysis of how the franchise model works in the industry eases the
hold of the report.
Highlights
 Indian fast food market is expected to grow at a 18% by 2020 due to

changing consumer behavior and demography.
 Fast food market in India is expected to rise by 2020.
 About 10% of the fast food market in India is organized. No vonous
estimates that the organized fast food market in India is expected to grow by
27% by 2020.
 Vegetarian fast food constitutes of around 45% of the whole fast food
market in India and is expected to grow at a CAGR of 18% by 2020.
 Fast food Casual dining restaurants (CDRs) market in organized fast food
sector in India is projected to grow at a CAGR of 27% by 2019-20.
 Non casual dining restaurants (NCDR) or fast casual dining restaurants have
gained tremendous market share in the last 10-15 years. Non-Casual dining
restaurants (CDRs) market in organized fast food sector in India is also
projected to grow at a CAGR of 27% in next 5 years.
Page No. 14
 Quick Service Restaurants (QSRs) market in organized fast food sector
in India is projected to grow at a CAGR of 20% by 2019-20.
 Millions of people eat ethnic fast food every-day from pani-puri to vada pav
to dosa. To leverage the growth of ethnic fast food market many players are
entering this market in an organised way.
 Ethnic fast food market in India is projected to grow at a CAGR of 31.95%
by 2019-20.
Sales Literature
HAPPY HOUSE will use advertising and sales programs to get the word out to
customers.
 1,000 color brochures to be distributed throughout destination places near

localities and hostels colleges pgs and other places near to the localities.
 Brochures along with news papers.
 A online page on social media platform.
Sourcing
Fresh raw materials from the local wholesale production houses will be delivered
weekly by our distributor directly from the city. We also have an agreement with
Company Q to exclusively manufacture our signature packets and napkins.
Sales Programs
Each opening of HAPPY HOUSE will have, more or less, the same marketing mix
as the others. Below are the programs that we will develop to open each location.
Page No. 15
Sales forecast
8000000
7000000
6000000
5000000
raw material
4000000
closing stock
3000000 sales
2000000
1000000
0
2018 2019 2020 2021 2022
FUTURE PRODUCTS
After a balanced growth of the HAPPY HOUSE there will be more variety of
products of south Indian food in the menu card with some more heavy meals
available for breakfast, lunch and dinners.
Page No. 16
SWOT ANALYSIS
 STRENGTHS:-
 Good consumer handling.

 Variety of food items, beverages and refreshers.
 Focus on offering the utmost quality of products.
 A different concept where focus is on creating bonds and developing
skills.
 Focus on utmost hygiene-care.
 Qualified staff.
 WEAKNESSES:-
 Zero experience in restaurant business.
 OPPORTUNITIES:-
 Large potential target market.

 Unavailability of any fast food corner in the locality with such
concept.
 Product diversification.
 Expansion options.
 THREATS:-
 Upcoming new food corners.

 Changing market trends.
 Increasing raw material prices. Formatted: Font: Bold
Page No. 17
 Formatted: Font: (Default) Times New Roman, 14 pt, Bold
Formatted: Normal, No bullets or numbering
Formatted: Font: 16 pt, Underline

MARKET ANALYSIS SUMMARY
Formatted: Centered
Consumer expenditures for fast food in Lucknow during the end of the year 2018,
followed by the recovery of lucknow's economy. The increasing number of new
establishments such as fast food franchises, fancy restaurants and gourmet bakeries
around lucknow has shown a significant growth in this sector. Food spending is
around 56% of total consumer expenditures in lucknow, and consumer spending on
leisure and recreation made up of 13% of total consumer spending.
A much broader appeal exists for weekend slots because those are the days when
most of our core target market enjoys the mall going activities.
 Age - Youngsters, single, currently enrolled in college and high school.

 Family unit - We will also appeal to families (young families) with children.
 Gender - We will target both sexes, with a slight skew for males due to their
lower attention to dietary concerns.
 Income - We will appeal to the medium income individuals and to all in the
lower medium income bracket.
Our concept will have very broad appeal. It is our goal to be the hip destination for
fast food cravings.
According to a recent public survey of people 15 - 45 years old, 80% of those

interviewed like fast food. 90% of them like fast food on a regular basis, and 10%
of them claimed that they like fast food "very much," or "love" fast food. The
survey also provided the following particular reasons for the increasing popularity
of fast food:
Page No. 18
Market Segmentation
We are targeting teenage people as our primary market. 60feeta Road is the place
to meet and hang out after school. Due to heavy extra-curricular activities among
university youth, it is common for high studies of schoolers to have lunch inside a
food corner , and not at home. They tend to flock to fast food joints inside colleges
and university.
Our secondary market segment is the near localities.There are many people living
in locality and nearby area living on rental rooms far away from their homes.
The restaurant is based on the concept that it will bring consumers on a platform to
showcase their skills, develop real life bonds along with offering mouth-watering
freshly prepared baked food items and refreshing & relaxing beverages.
As it focuses on providing utmost quality, hygiene care and all-round best

customer satisfaction so it requires a dedicated, passionate and qualified team to
implement all plans as discussed.
PERSONNEL PLAN
The team consists of:-
 OWNERS:-
DEEPIKA Bcom(hons.)graduate from Lucknow university (commerce),
Uttar Pradesh and MBA (Marketing).
ARPITA SAXENA
Qualification: B.com graduate from Lucknow University,MBA (H.R)
DAKSH SONKER
Qualification: BBA graduate from Lucknow University

MBA(Marketing).
Page No. 19
RASHMI SINGH
Qualification: B.COM (HONS.) graduate from LUCKNOW UNIVERSITY and

MBA from Lucknow University MBA(Marketing).
 MANAGERS (2):-(managers will be the two members from the owner)
Qualification:-
Must be Graduate with experience in hospitality industry of 2-3 years.
 CHEFS (2):-
Qualification:-
Must be Bachelor in Hotel Management with 2-3 years experience in

hospitality industry.
 GROUND STAFF (4):-
Qualification:-
Must be Normal senior secondary passed with polite nature and good
looking.
Target Market Segment Strategy

HAPPY HOUSE intends to cater to the bulk of teenagers and youngsters in Lucknow. We have chosen
this group for several important reasons. It is our goal to be "the extraordinary fast food place" and we
believe that the age group from 15 to 25 is the primary age where brand-building efforts could take
place. They are on limited or fixed incomes and seek a value/price relationship that will not stretch their
budgets.
Our secondary target is between the ages of 25 and 37, which are a heavy lounge/restaurant user group.
They are more flexible in budgets and seek more than a value/price relationship.
Our lunch strategy is dual purposed. First, we are featuring HAPPY HOUSE to fill peoples craving for fast
food as most ideas of lunch is a quick bite not a heavy meal.
Second, we want to keep the price point at lunch as fair as possible to keep us in competition with other
fast food outlets.
Page No. 20
Market Needs
HAPPY HOUSE sees our targeted market group as having many "makan" (eating) needs.
 Wants variety and flavor in its food, preferably something fried

 Looks for speed of service
 Wants an entertaining and fun experience
 Insists upon a clean, friendly, and attractive environment
 Adopts a global lifestyle
 Is computer literate
 Enjoys eating out
 Has an active lifestyle
 Comes from various ethnic backgrounds
Strategy And Implementation Summary
At first, we will open one outlet near the IMS campus of lucknow university in jankipuram 60 feeta road
aliganj. This will become our "market testing area," and as we go further,HAPPY HOUSE is planning to
open another in nearby shopping malls. In attracting customers to try our food, we will provide a see-
through kitchen, so that people will see how we are committed to freshness in our products.
The kitchen will also let out an aroma of our freshly food into the surroundings area, so that people will
come and try our products.
Competitive Edge
 Our unique concept of serving students of colleges and universities.
 Enthusiastic and friendly staff
 Supporting merchandise items that support company's brand building.
 Our food items are made of 100% fresh materials, unlike the frozen material by competitors.
 Innovative packaging will position us at the same level with foreign fast food franchises.
Pricing Strategy
Our pricing strategy is positioned as "generic", meaning that is the average consumer spending for a
snack or light lunch in local areas.
Page No. 21
Brand Challenges
HAPPY HOUSE must establish a distinct brand to stand out from the other Western-style fast food
competitors.
 Our logo is distinct as fresh, energetic and playful with color elements that are eye catching.
 Product names are geared toward the target market (teens), with items which are fun and easy
to remember.
Marketing Programs
We will deploy three different marketing tactics to increase customer awareness of
HAPPY HOUSE. Our most important tactic will be "word-of-mouth" and in-store
marketing. This will be by far the cheapest and most effective of our marketing
programs because of the high traffic in targeted shopping locations.
The second tactic will be local store marketing. These will be low-budget plans
that will provide community support and awareness of our facility. The last
marketing effort will be utilizing local media. Although, this will be the most
costly, this tactic will be used sparingly as a supplement where necessary.
BUSINESS MODEL
HAPPY HOUSE is a delightful restaurant ,the business model of our company

focuses on stages:
1. Creating purpose: this includes the main purpose of our business which
mainly focuses on such elements.
 customer focus – the targeted customer are basically the near hostel
and pg living students.
 effective communication – this will be done through polite behavior
of staff with customers.
 presentation skills- the presentation of food and the interior
 strategic thinking – to provide best of the food in near locality to the
hostlers and college students.
2. Deliver excellence: this is combined with the intrinsic characterstics our
company,hence the outcome of our business,it includes:
Page No. 22
 Decision making – regarding the production of different items and
their served values.
 Delegating – managers will have the different role and other staff
members will have different role
 Dependability – dependability will be basically upon the chef who
will prepare the food.
 Focusing on results –focus will be customer satisfaction and profit
generation.
 Problem solving – the motive to stand a restrauant in this locality is
related with problem solving of hostelers and college mates.
3. Develop self: to beat the market competition self development is very much
needed combined with internal characterstics and deliver excellence. It
betters:
 Coaching –either it is about manager,chef or waiter they will be
trained in their work by working in the restaurant
 Ego management – ego is a problem of every employee which will be
solved with equal rules for all staff and incentives on the work done.
 Listening – listen to customer and their needs& wants.
 Personal development – it is as same as coaching
 Team building – team building is the management and working
effectively with cooperation of each other.
4. Lead change: focusing on our purpose with external characterstics it

ensures:
 Change management – implementation of methods which may
improve the business
 Innovation – innovation will be basically avoiding delay in line to
order foods.
 Inspiring others – inspiration to develop a business near those
localities.
 Organizational savy -
Page No. 23
Management Summary
The initial management team depends on the founders themselves, with little back
up. As we grow, we will take on additional help in certain key areas. Part of our
basic philosophy will be able to run our executive management as a "knowledge
sharing" fellowship. We will not add additional overhead until absolutely
necessary. This will mean that the initial staff support team will have to work
extra. By doing this, we will keep our overhead as low as possible, allowing us to
adequately staff our outlets. This will also allow us and future business partners to
recoup investments as quickly as possible and enjoy a higher return.
At present time, HAPPY HOUSE is owned by its four founders. Others that have
helped on the development of this business venture will be offered an opportunity
to grow together with the company at the appropriate time, and when the time
comes, the four founders’ share will be consolidated as one entity.
Management Team
HAPPY HOUSE is currently the creative idea of its founders. As the company is
small in nature, it only requires a simple organizational structure. Implementation
of this organization form calls by individuals to make all major management
decisions in addition to monitoring all other business activities.
As we expand into multiple locations, each location will have a primary site
manager.
Page No. 24
Organizational Structure
Future organizational structure will include a director of store operations when the
store locations exceed four units. We hope that this individual will come out of the
ranks of our stores’ management. This will provide a supervisory level between the
executive level and the store management level.
Current plan is to have our accounting and payroll functions done by an in-house
bookkeeping will be responsible for accounting and business development of
HAPPY HOUSE, helped by Possible positions might be added at a later date
include marketing manager, purchasing manager, controller, human resources,
R&D and administrative support team.
Page No. 25
FINANCIAL PLAN Formatted: Indent: Left: 0", First line: 0"
Page No. 26
Formatted: Centered
FINANCIAL FEASIBILITY
Profit & Loss Account for the Year Ending 2018-2019

(of HAPPY HOUSE the Restaurant)
Particulars Amouamount Particulars Aaaamount (Rs.)

(Rs.)
To Raw Material 12,00,000 By Sales 25,00,000
To Gross Profit c/d 15,50,000 By Closing Stock 2,50,000
27,50,000 27,50,000
To License &Permits 10,000 By Gross Profit b/d 15,50,000
To Establishment Exp 1,00,000
To Manager 2,40,000
To Chef 2,40,000
To Waiter 2,88,000
To Cleaning 24,000
To Music &Ent. 6,500
To Repairs 12,000
To Electricity 98,000
To Water 34,400
To Gas 50,400
To Taxes 24,000
To Rent 3,00,000
To Advertisement 26,000
Page No. 27
To Decoration 54,000
To Stationary 4,000
To Provision for Bad Debts 12,000
To Insurance 1,20,000
To Interest on Capital 1,00,000
To Depreciation on Furniture 25,000
To Depreciation on Fixture 7,500
To Depreciation on 30,000
Equipment
To Provision for Tax 0
To Net Profit (255800)
15,50,000 15,50,000
Page No. 28
Particulars Amount (Rs.) Particulars Amount (Rs.)
42,00,000 42,00,000
To Manager 2,88,000 By Gross Profit b/d 26,00,000
To Chef 2,64,000
To Waiter 3,60,000
To Cleaning 24,000
To Repairs 24,000
To Water 14,400
To Gas 68000
To Taxes 48,000
To Rent 300000
To Provision for Bad 24,000

Debts
Page No. 29
Furniture
Fixture
Equipment
To Provision for Tax 1,00,000
To Net Profit 651600
26,00,000 26,00,000
Page No. 30
47,00,000 47,00,000
To Chef 3,16800
To Waiter 4,32,000
To Cleaning 16,000
To Repairs 4,000
To Electricity 120000
To Water 14,000
To Gas 3500
To Taxes 38,000
To Rent 3,00,000
To Advertisement 10000
Furniture
Page No. 31
Fixture
Equipment
27,00,000 27,00,000
Page No. 32
Particulars Amouamount Particulars Aaaamount (Rs.)

(Rs.)
t To raw material 22,00,000 By sales 50,00,000
52,00,000 52,00,000
To Manager 348,000 By gross profit b/d 30,00,000
To Chef 336,000
To Waiter 456000
To Cleaning 29,000
To Music &Ent. 5,000
To Repairs 24,000
To Water 38,000
To Gas 25,400
To Taxes 54,000
To Rent 300000
To Advertisement 15000
To Stationary 4,000
Page No. 33
To Provision for Bad Debts 28,000
To Depreciation on Furniture 80,000
To Depreciation on Fixture 8,500
Equipment
To Provision for Tax 1,40,000
30,00,000 30,00,000
Page No. 34
Profit & Loss Account for the Year Ending 2022-2023 Formatted: Centered
62,50,000 62,50,000
To Chef 3,36,000
To Waiter 5,40,000
To Cleaning 34,000
To Music &Ent. 3200
To Repairs 28,000
To Electricity 98000
To Water 64,400
To Gas 6800
To Taxes 58,000
To Rent 350,000
To Stationary 4,000
To Provision for Bad 54,000

Debts
Page No. 35
To advertisement 250000
To Depreciation on 80000
Furniture
Fixture
To Depreciation on 34000
Equipment
37,50,000 37,50,000
Page No. 36
CChart:
7000000
6000000
5000000
4000000
profit and loss
3000000 sales
gross profit
2000000
1000000
0
2018 2019 2020 2021 2022
-1000000
Projected Balance Sheet as on 31st March 2018-2019
Particulars Amount Particulars Amount
Capital Account Fixed Assets
DEEPIKA Furniture 2,50,000

5,00,000
Less: Depreciation
Add: Interest 525000
25,000_ 2,
25,000_
225000
DAKSH SONKER
5,00,000 Fixture 1,50,000
5,25,000
Add: Interest 25,000_ Less: Depreciation
Page No. 37
7,500_
ARPITA SAXENA
5,00,000 149250
Equipment 2,00,000
Add: Interest
5,25,000 Less: Depreciation
25,000_
RASHMI SINGH 30,000_

5,00,000
Add: Interest 5,25,000 170000

25,000_
Capital Reserve & Surplus Current Assets, Loan and

Advancements
Profit and Loss Account (255800) A-Current Assets
Current Liabilities & Closing Stock 2,50,000

Provisions
A-Current Liabilities Debtors3,50,000 3,38,000
Less: Provision 12,000
Creditors 1,47,500 Cash in Hand 229450
B-Provisions Cash at Bank 200000
Provision for Income Tax 0 B-Loans & Advances
Security Deposits 1,50,000
Loan to Staff 1,50,000
Miscellaneous Expenditure
Prel Priliminary Expenses 1,30,000
1991700 1991700
Page No. 38
DEEPIKA Furniture
5,25,000 2,25,000
5
Add: Interest Less: Depreciation
Hjuy553750
28750_
22,500
8,02,500
Add: Purchases*
5,53750
DAKSH SONKER 6,00,000_
5,25,000
Add: Interest
Page No. 39
28750_ Fixture
1,42,500
Less: Depreciation
ARPITA SAXENA 5,57350
5,25,000 7,000
135500
Add: Interest
28750_
Equipment
5,53750
1,70,000
RASHMI SINGH 5,25,000 Less: Depreciation

1,4
Add: Interest 25,500_
28750_ 144500
Capital Reserve & Surplus Current Assets, Loan and

Advancements
Profit and Loss Account 651600 A-Current Assets

Provisions
Less: Provision
24,000_
Creditors 2,30,000 Cash in Hand 6,13,100
B-Provisions Cash at Bank 826,000
Provision for Income Tax 1,00,000 B-Loans & Advances
3196600 3196600
NOTE:
*Furniture Costing Rs.6, 00,000 will be purchased on 31st March 2020
Page No. 40
DEEPIKA 5,86250 Furniture

5,53750 8,02,500

5,86250 7
32500
80000 722500
DAKSH SONKER 5,53750

Fixture
Add: Interest 1,35,375
Page No. 41
32500 586250 Less: Depreciation 128575
6,800 1,
RASHMI SINGH
5,53750
586250 Equipment
32500
Less: Depreciation
1,
22000 122500
ARPITA SAXENA
5,53750
Add: Interest
32500
Capital Reserve & Surplus Current Assets, Loan

and Advancements

Provisions
A-Current Liabilities Debtors2,48,000 2,48000
Creditors 50,000 Cash in Hand 750725
B-Provisions Cash at Bank 9,85,000
3457300 3457300
Page No. 42
DEEPIKA 583750 Furniture

5,53750 7,22,250

583750 7
30000
80,000 642250
DAKSH SONKER 5,53750

Fixture
30000 583750
Less: Depreciation
120106
Page No. 43
8500 1,
RASHMI SINGH
5,53750
583750 Equipment
30000
Less: Depreciation
1,
30000 92825
ARPITA SAXENA
5,53750 5
Add: Interest
30000

and Advancements

Provisions
Less: Provision
28,000_
Creditors 90,000 Cash in Hand 5,75200
B-Provisions Cash at Bank 9,00,030
Provision for Income Tax 1,40,000 B-Loans & Advances
3305100 3305100
Page No. 44
DEEPIKA Furniture
583750 6,42,250

6,08750 7
25000
80000 610000
DAKSH SONKER 583750

Fixture
Page No. 45
Add: Interest 1,20106
25000
6,08750 Less: Depreciation
14000 106106
RASHMI SINGH
6,35,06,08750 1,
583750
Add: Interest Equipment 92825

25000 Less: Depreciation
34000
ARPITA SAXENA 6,08750 1,
583750 58825
Add: Interest
25000

and Advancements

Provisions
Less: Provision
54,000_
Creditors 1,20,000 Cash in Hand 8,43,200
B-Provisions Cash at Bank 113769
4206600 4206600
Page No. 46
SUSTAINABLE PRACTICES
Formatted: Centered
HAPPY HOUSE follow the 5p’s of sustainable development. These are:
1. Prosperity
2. Partnership
3. Peace
4. Planet
5. People
The image shows the sustainable development diagram of HAPPY HOUSE:
prosp
Page No. 47
erity
SUSTAINA
people partne
BLE
rship
DEVELOP
MENT
planet peace
CONCLUSION
The plan for the restaurant has been designed bearing the demand for some interesting place
near the campus by students . Such a plan is also judged financially and market projections are
included.
My keen interest towards foods and cooking motivated me to invest my time and money into
something that I would love to do apart from this when I looked around in the market I observed
that the competition is less in terms of number of restaurant in IMS jankipuram 60 feet road
Lucknow. So I planned my business according to market.
Overall according to my projections and my knowledge of the business the plan seems profitable
an efficient and effective use of resources and a better, careful execution of the plan would reap
desired results. Although 1st year faces a loss but it can be balanced. I also invested on
Page No. 48
advertisement and promotions because apart from producing and selling, marketing seems to be
an important aspect for any business to grow.
Page No. 49

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COMPREHENSIVE STUDY ON width, Margin: 31 pt Border spacing: ), Bottom:

PRESENTED FOR THE UNIVERSITY OF

UNDER THE GUIDANCE OF :

This is to certify that the BUSINESS PLAN, Titled “HAPPY HOUSE is

submitted by Deepika as partial fulfillment of requirement of the two year MBA

(2016-2018) is a bonafide work carried out by the student at our Institute.

Business Plan Faculty:

 SOURCING & SALES PROGRAMFUTURE PRODUCTS 1615

 PROFIT AND LOSS OF 2018-2019

I am using this opportunity to express my gratitude to everyone who supported me throughout

I would like to give special thanks to the following people:

 To be a leading integrated fast food corner service group in cities by

To succeed in this business we must:

 Create a unique, innovative, entertaining menu that will differentiate us from

What is HAPPY HOUSE?

Youthful and fresh surroundings

 PRIVETE HELD COMPANY.

 INVESTEMENT WILL BE in partnership of 4 person who are

 THE INVESTED AMOUNT WILL BE AROUND 20 LAKH.

Company Locations and Facilities

 Indian fast food market is expected to grow at a 18% by 2020 due to

 1,000 color brochures to be distributed throughout destination places near

 Good consumer handling.

 Zero experience in restaurant business.

 Large potential target market.

 Upcoming new food corners.

Formatted: Font: 16 pt, Underline

 Age - Youngsters, single, currently enrolled in college and high school.

According to a recent public survey of people 15 - 45 years old, 80% of those

As it focuses on providing utmost quality, hygiene care and all-round best

The team consists of:-

Qualification: B.com graduate from Lucknow University,MBA (H.R)

Qualification: BBA graduate from Lucknow University

Qualification: B.COM (HONS.) graduate from LUCKNOW UNIVERSITY and

 MANAGERS (2):-(managers will be the two members from the owner)

Must be Bachelor in Hotel Management with 2-3 years experience in

 GROUND STAFF (4):-

Target Market Segment Strategy

 Wants variety and flavor in its food, preferably something fried

HAPPY HOUSE is a delightful restaurant ,the business model of our company

4. Lead change: focusing on our purpose with external characterstics it

FINANCIAL PLAN Formatted: Indent: Left: 0", First line: 0"

Profit & Loss Account for the Year Ending 2018-2019

Particulars Amouamount Particulars Aaaamount (Rs.)

To Raw Material 12,00,000 By Sales 25,00,000

To Gross Profit c/d 15,50,000 By Closing Stock 2,50,000

To License &Permits 10,000 By Gross Profit b/d 15,50,000

To Establishment Exp 1,00,000

To Music &Ent. 6,500

To Provision for Bad Debts 12,000

To Interest on Capital 1,00,000

To Depreciation on Furniture 25,000

To Depreciation on Fixture 7,500

To Provision for Tax 0

To Net Profit (255800)

Particulars Amount (Rs.) Particulars Amount (Rs.)

To Raw Material 16,00,000 By Sales 39,50,000