Business Plan template

A good business plan can help you secure finance, define the direction of your business
and create strategies to achieve your goals. The business.gov.au Business Plan template
steps you through the process of creating a solid, well-structured plan tailored to your
business.
Using this template
Before you complete this business plan template and start using it, consider the
following:

1. Do your research. You will need to make quite a few decisions about your
business including structure, marketing strategies and finances before you can
complete the template. By having the right information to hand you also can be
more accurate in your forecasts and analysis.

2. Determine who the plan is for. Does it have more than one purpose? Will it be
used internally or will third parties be involved? Deciding the purpose of the plan
can help you target your answers. If third parties are involved, what are they
interested in? Although don’t assume they are just interested in the finance part of
your business. They will be looking for the whole package.

3. Do not attempt to fill in the template from start to finish. First decide which
sections are relevant for your business and set aside the sections that don’t apply.
You can always go back to the other sections later.

4. Use the [italicised text]. The italicised text is there to help guide you by
providing some more detailed questions you may like to answer when preparing
your response. Please note: If a question does not apply to your circumstances it
can be ignored.

5. Download the Business Plan Guide. The business plan guide contains general
advice on business planning, a complete overview of the business plan template
and a glossary explaining the main terms used throughout this template.

6. Get some help. If you aren’t confident in completing the plan yourself, you can
enlist the help of a professional (i.e. Single Business Service, Business Enterprise

7. Centre, business adviser, or accountant) to look through your plan and provide you
with advice.

8. Actual vs. expected figures. Existing businesses can include actual figures in the
plan, but if your business is just starting out and you are using expected figures for
turnover and finances you will need to clearly show that these are expected figures
or estimates.

9. Write your summary last. Use as few words as possible. You want to get to the
point but not overlook important facts. This is also your opportunity to sell yourself.
But don’t overdo it. You want prospective banks, investors, partners or wholesalers
to be able to quickly read your plan, find it realistic and be motivated by what they
read.

10. Review. Review. Review. Your business plan is there to make a good impression.
Errors will only detract from your professional image. So ask a number of impartial
people to proofread your final plan.
 Quadri Syed Mohammed Amer
Owner/ Manager
Biryani King
72 Victoria St, Carlton
ABN: 12469765497
ACN: 000000017

Biryani King

Business Plan

Prepared: 15/03/2017
Contents
Business Plan template ...................................................................................... 1

Using this template ............................................................................................ 2

Business Plan Summary ..................................................................................... 6

The Business ................................................................................................. 6
The Market ................................................................................................... 6
The Future ........................................................ Error! Bookmark not defined.
The Finances ................................................................................................. 7

The Business ...................................................................................................... 8

Business details ............................................................................................. 8
Registration details ........................................................................................ 8
Business premises ......................................................................................... 8
Organisation chart ......................................................................................... 8
Management & ownership ............................................................................... 9
Key personnel ............................................................................................... 9
Products/services .........................................................................................11
Innovation ...................................................................................................11
Insurance ....................................................................................................11
Risk management .............................................. Error! Bookmark not defined.
Legal considerations........................................... Error! Bookmark not defined.
Operations ...................................................................................................12
Sustainability plan ........................................................................................13

The Market ....................................................................................................... 13

Market research ...........................................................................................13
Market targets..............................................................................................14
Environmental/industry analysis .....................................................................14
Your customers ............................................................................................14
S.W.O.T. analysis .........................................................................................15
Your competitors ..........................................................................................16
Advertising & sales .......................................................................................17

The Future ........................................................................................................ 18

Vision statement ..........................................................................................18
Mission statement .........................................................................................18
Goals/objectives ...........................................................................................18
Action plan ..................................................................................................18

The Finances .................................................................................................... 19

Key objectives & financial review ....................................................................19
Assumptions ................................................................................................19
Start-up costs for [YEAR]...............................................................................20
Balance sheet forecast ..................................................................................21
Profit and loss forecast ..................................................................................22
Expected cash flow .......................................................................................23
Break-even analysis ......................................................................................24

Supporting documentation ............................................................................... 25

Business Plan Summary
[Please complete this page last]

[Your business summary should be no longer than a page and should focus on why your
business is going to be successful. Your answers below should briefly summarise your
more detailed answers provided throughout the body of this plan.]

The Business
Business name: Biryani king

Business structure: Partnership.

ABN: 12469765497

ACN: 000000017

Business location: 72 Victoria St, Carlton.

Date established: Jan 2015

Business owner(s): Quadri Syed Mohammed Amer, Syed Mohammed Arshad Quadri,
Azeem khan and Amin Khan.

Relevant owner experience: 3 years

Products/services: Indian crusine, 35 customers a day.

The Market
Target market:

To all communities especially Indians and aussies, because Indians would like to eat the
food from their country and aussies like to taste different crusines. Customer will buy the
product because we will be offering authentic Indian food.

Marketing strategy:

Printing out brouchers and distributing them in Indian grocery stores, running an ad on
the radio. Mostly every Indian would visit a Indian grocery store and after seeing the
broucher or ad would want to try the restaurant and Australian love the radio so when
the ad is running on the radio a few times they would also like to try the restaurant.

Vision statement:

To feed quality Indian food to all communities in a friendly environment and keeping in
mind the health of the customers.

Goals/objectives:

Short term goals

 Introducing new recipies

 Introducing deals and offers.

Long term goals

 Develop a strong culture of good service.

 Opening restaurant branches in other cities.

The Finances
In the Starting months because the restaurant will be new, we intend to make a
minimum profit after covering all the expenses, graduadually we intend to make $1000-
$2000 PW profit. We require investment of $80,000, which will be contributed by three
parntners and I intend to invest about $20,000.
The Business
Business details
Products/services: Indian crusine, 20 customers a day

Registration details
Business name: Biryani King

Trading name(s): Quadri & Khan Brothers

Date registered: 20 Jan 2015

Location(s) registered: Victoria

Business structure: Partnership

ABN: 12469765497

ACN: 000000017

GST: Yes, 20 Feb 2015.

Domain names: Biryaniking.com.au

Licences & permits: Business License,Employer Identification Number (EIN), Certificate

of Occupancy, Food Service License, Music License.

Business premises
Business location: Biryani King is located on Victoria st, Carltion, Melbourne. The
restaurant is just beside RMIT university and walkinh distance from the Victoria Market
and the Melbourne CBD. There is a chinese restaurant located next door to our
restaurant.

Buy/lease: Our restaurant is currently on lease and is renewable monthly.

Organisation chart
 Amer/Arshad/Azeem/Amin
(Owners/Partners)

Ojaz
(Manager)

Sanjeev Simrat Naveed

(Chef) (Receptionist) (Waiter)

Management & ownership

Names of owners: Quadri Syed Mohammed Amer, Syed Mohammed Arshad Quadri,
Azeem khan and Amin Khan.

Details of management & ownership: As we are four partners, two partners will be at
the restaurant managing the business, taking orders and managing the till. According to
our partnership agreement, all the partners share the profits equally. My brother will take
care of the kitchen with other chef.

Experience: The restaurant is running from 20 January 2015, so we as owners have

experience of 3 years, apart from me other owners have worked in couple of restaurants
and have experience of 7 years in total. I possess experience in customer service.

Key personnel
Current staff

[List your current staff in the table below.]

Job Title Name Expected staff Skills or strengths
turnover

Owner/Partner Amer [12-18 months] Relevant qualifications in Sales. At

least 3 years experience in the
industry. Award for small business
owner.

Owner/Partner/C Arshad [12-18 months] Relevant qualifications in cooking. At

hef least 5 years experience in the
industry. Award in traditional
cooking

Manager Ojas [12-18 months] Relevant qualifications in

Management. At least 3 years
experience in the industry. Award in
management

Waiter Naveed [12-18 months] Relevant qualifications in hospitality.

At least 5 years experience in the
industry. Award in hospitality

Required staff

[List your required staff in the table below.]

Job Title Quantity Expected Skills necessary Date required
staff
turnover

Naan Bread [1] [2-3 years] Relevant qualifications in May/2018

chef baking. At least 5 years
experience.

Waiter [2] [2-3 years] [Relevant qualifications in May/2018

Office Management. At
least 2 years experience.

Recruitment options

We require a chef for naan bread and a waiter so we will be advertising in the newspaper
for the job vacancy.

Training programs

We will be training our staff on customer service, work health safety and hygene.

Skill retention strategies

We have small feedback forms at the restaurant for the customer to complete in regards
to customer service and the taste. So this feedback and the reviews from the customer
help us to determine where our staff is going wrong and what action need to taken to
resolve it. We have daily roster which states the shifts timing and the responsibilities of
the employees. We also recognise the efforts put in by the staff by awarding them with
employee of the month award and a small incentive.

Products/services
Product/Service Description Price

Chicken Biryani Chicken Marinated with different spices and $11.99

cooked with rice on a low flame

Curries Different currries use different spices $7.99

comprising of mainly chicken or lamb

Tandoori chicken Whole chicken baked in tandoori oven 17.99

Naan Bread Flour baked in oven 1.99

Market position: Our Restaurant is low cost, affordable restaurant offering relatively
low prices compared to other restaurants at the same time maintaining the quality of the
food.

Unique selling position: Our other Competitors provides quality tasty food but the
prices are high but we provide good quality tasty fresh food at low price targeting the
university students as we are located next to the university.

Anticipated demand: We expect to increase the sales by making our food available for
delivery on uber eats amd menu log.

Pricing strategy: We have researched the market by visting the other restaurants as
customers tasting the food and checking the prices for different dishes and decided to
keep the prices for our food low.

Value to customer: Customer view our food as good quality, tasty affordable food.
Food is a necessity

Growth potential: We anticipate 15% growth in our sales which will be because we are
starting to deliver our food through menu log and uber eats.

Innovation
Research & development (R&D)/innovation activities

We plan a trip to different parts of India knowing about more dishes and introducing
them in our restaurant and in the future we plan to sponser a chef from India.

Intellectual property strategy

We have registered the name and logo of our restaurant and we made contracts with our
chefs to work with us and no where else.

Insurance
Workers compensation: We educate our employees with health and safety procedures
and have insured our employees with workers compensation insurance.
Public liability insurance: The nature of our business is not risky so we don’t have
public liability insurance but plan to take one in the future.

Professional indemnity: The nature of our business doesn’t cause anyone losses so we
don’t have professional indemnity insurance

Product liability: We have insured for the product liability because sometimes the food
may cause poisoning to someone.

Business assets: We have insured the properly in our restaurant so that we can be
compensated for fire, burglary or damage.

Business revenue: We have insurance in the event of business interruption.

Operations
Production process

Our business is a restaurant business so the manufacting of goods and services is the
prepation/ cooking of dishes and serving/ delivering it to the customers. The chef
preapares the food, the waiters serve it and the delivery boy delivers it.

Suppliers: The main suppliers of our business are victoria market for fruits and
vegitables, madina meats for chicken and mutton, Coles for grocery and Indian grocery
for spices and other goods.

Plant & equipment

Equipment Purchase date Purchase Running

price cost

Plasma Tv 26/12/2014] $1500 $400 PY

Delivery Bikes 10/10/2015 $4000 $200

Digital Display 26/12/2014 $450 $10

Fridge 26/12/2014 $5000 $20

Inventory

Inventory item Unit price Quantity in Total cost

stock

Chicken $6.00 20KG $200

Mutton $12.00 20KG $400

Flour $2.00 20KG $40

Fruits & Vegitables $5.00 10KG $50

Technology (Software): Our restaurant uses POS systems software for its daily
transactions, A retail point of sale system typically includes a cash register (which in
recent times comprises a computer, monitor, cash drawer, receipt printer, customer
display and a barcode scanner) and the majority of retail POS systems also include a
debit/credit card reader.

Trading hours: Our restaurant is open for Lunch and dinner, its open from 12pm to
2am. Lunch covers the students and office goers, dinner covers the general public and
late night workers can also visit our restaurant as it is open till late in night.

Communication channels: Our customers can contact us personally, through phone

and facebook messenger as we have a facebook page for our restaurant.

Payment types accepted: We accept cash and credit card.

Credit policy: Our restaurant does not have credit policy for our customers but our
supplies provide us credit and we make our payments weekly for the daily supplies.

Warranties & refunds: The food from our restaurant is to be consumed immediately
for best taste or can be stored for a day.

Quality control: We regularly check for the cleanliness, hygene of our restaurant
especially the kitchen and dining area and we have allocated duties to our staff for the
cleaning the restaurant and the rest room.

Memberships & affiliations: Our restaurant is the member of small business owners
committee and the member of Indian community Australia.

Sustainability plan
Environmental/resource impacts

The products from our restaurant doesn’t have negative impact on the environment but
may cause obesity if eaten regularly.

Community impact & engagement

Our restaurant has positive impact on the society as we partipate in charity events, offer
left over food to the needy.

Action plan

Sustainability milestone Target Target date

Reduce water consumption 40% reduction Feb/2017

Reduce food waste 60% reduction Jan/2018

The Market
Market research
We have researched about 10 restaurants and tasted their food in order to decide our
price and taste of our food.
Market targets
Our target sales would be about 60 dishes a day which we expect to rise to 80 dishes in
the next 3months.

Environmental/industry analysis
We have researched about 10 restaurants and tasted their food in order to decide our
price and taste of our food. There are long term employers in the area and the population
in the area might increase with the construction of students apartments near our
restaurant.

Your customers
Customer demographics

Our target customers are university students, office goers, tourist and taxi drivers.

Key customers

Our key customers are students and taxi drivers, we will have pamphlets distributed
among students and at the taxi ranks.

Customer management

We have special deals for our customers, our loyal customers get special discounts and
free soft drink.
 [Biryani King] Business Plan [2018]

S.W.O.T. analysis
[List each of your businesses strengths, weaknesses, opportunities or threats in the table below and then outline how you plan to address
each of the weaknesses/threats.]
Strengths Weaknesses

We are located just on the edge of the city and on a busy As our restaurant is on the edge of the city its rengt is very
intersection. expensive.
Our restaurant located is noticeable when some passes by. We also have parking problem for our customers.
Our restaurant is located beside RMIT

Opportunities Threats

Building on customer Our restaurant is beside a chinese restuarnt which could be a threat
Opportunity to grow to us.
Other restaurants may reduce the price

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 [Biryani King] Business Plan [2018]

Your competitors
Competitor details

Competitor Established Size Market Value to Strengths Weaknesses

date share (%) customers

Biryani House 2008 10 15% Customers have They have been in the They offer high prices.
convenience of market for 10years.
parking

Chinese 2012 12 20% Great busy Serving Big chinese Doesn’t offer to other
restaurant location. community communities much.

Mc Donalds 1987 15 30% Advance service Brand loyalty Unhealthy

KFC 1978 15 25% Advance service Brand loyalty Unhealthy

Thai Restaurant 2013 8 10% Low price Cheap food Compromises quality

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 [Biryani King] Business Plan [2018]

Advertising & sales

Advertising & promotional strategy

Planned promotion /advertising type Expected business improvement Cost ($) Target date

Distributing Pamplets Increased sales [$]500 2019

Social media advertising Increased sales [$]400 2018

Radio Advertising Attract more customers [$]2000 2018

Sales & marketing objectives

Learning from the chinese restaurant we plan to keep an employee the door with an open menu so that the people see it and would like
to try our quality affordable food.

Unique selling position

Our restaurant offers quality food at low price compared to our customers.

Sales & distribution channels

Channel type Products/services Percentage of Advantages Disadvantages
sales (%)

Dining All curries and deserts 60% Direct customer visits Managing all customers at a
time if the restaurant is busy is
a challenge

Delivery All curries and drinks 30% Delivers food to customer door Delivering food to customers
step house on time is a challenge

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 [Biryani King] Business Plan [2018]

The Future
Vision statement
To feed quality Indian food to all communities in a friendly environment and keeping in mind the health of the customers.

Mission statement
Our happiness to satisfy and fill the stomach of our customers every single time they eat our food. The smile and the filled stomache’s
with quality food will bring customers to us and create brand loyalty.

Goals/objectives
Short term goals

 Introducing new recipies

 Introducing deals and offers.

Long term goals

 Develop a strong culture of good service.

 Opening restaurant branches in other cities.

Action plan
Please note: This table does not include sustainability milestones as they are listed in the sustainability section above.
Milestone Date of expected Person responsible
completion

Introdcuing a new dish Within a week Chef

Staring catering In 3months Management and the chef

Opening a new branch In a year Owners

Opening branch in other states In 5 years Owners

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 [Biryani King] Business Plan [2018]

The Finances
Key objectives & financial review
Financial objectives

 Revenue Growth. Increasing revenue is the most basic and fundamental financial objective of any business. ...

 Profit Margins. ...

 Sustainability. ...

 Return on Investment.

Finance required

In the Starting months because the restaurant will be new, we intend to make a minimum profit after covering all the expenses,
graduadually we intend to make $1000-$2000 PW profit. We require investment of $80,000, which will be contributed by three parntners
and I intend to invest about $20,000.

Assumptions
To have a product that consumers will want and that the business owner can make and sell the product profitably. An investor or partner
will want to see that you’ve done you’re homework and can support more key assumptions than those two, with research and data

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 [Biryani King] Business Plan [2018]

Start-up costs for [YEAR]

[Double-click the table below to enter your details or attach your own start up costing sheet at the back of this business plan.]

START-UP COSTS Cost ($) EQUIPMENT/CAPITAL COSTS Cost ($)

Registrations Business purchase price
Business name Franchise fees
Licences Start-up capital
Permits Plant & equipment
Domain names Vehicles
Trade marks/designs/patents Computer equipment
Vehicle registration Computer software
More… Phones
Membership fees Fax machine
Accountant fees More…
Solicitor fees Security system
Rental lease cost (Rent advance/deposit) Office equipment
Utility connections & bonds (Electricity, gas, water) Furniture
Phone connection Shop fitout
Internet connection More…
Computer software
Training
Wages
Stock/raw materials
Insurance
Building & contents
Vehicle
Public liability
Professional indemnity
Product liability
Workers compensation
Business assets
Business revenue
Printing
Stationery & office supplies
Marketing & advertising
More…
Total start-up costs $0 Total equipment/capital costs $0

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 [Biryani King] Business Plan [2018]

Balance sheet forecast

[Double-click the table below to enter your details or attach your own profit & loss sheet at the back of this business plan]

BALANCE SHEET FORECAST [Year 1] [Year 2] [Year 3]

Current assets
Cash
Petty cash
Inventory
Pre-paid expenses
Fixed assets
Leasehold
Property & land
Renovations/improvements
Furniture & fitout
Vehicles
Equipment/tools
Computer equipment
More…
Total assets $0 $0 $0
Current/short-term liabilities
Credit cards payable
Accounts payable
Interest payable
Accrued wages
Income tax
More…
Long-term liabilities
Loans
More…
Total liabilities $0 $0 $0

NET ASSETS $0 $0 $0

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 [Biryani King] Business Plan [2018]

Profit and loss forecast

[Double-click the table below to enter your details or attach your own profit & loss sheet at the back of this business plan]

PROFIT & LOSS FORECAST [Year 1] [Year 2] [Year 3]

Sales
less cost of goods sold
More…

Gross profit/net sales $0 $0 $0

Expenses
Accountant fees
Advertising & marketing
Bank fees & charges
Bank interest
Credit card fees
Utilities (electricity, gas, water)
Telephone
Lease/loan payments
Rent & rates
Motor vehicle expenses
Repairs & maintenance
Stationery & printing
Insurance
Superannuation
Income tax
Wages (including PAYG)
More…

Total expenses $0 $0 $0

NET PROFIT $0 $0 $0

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 [Biryani King] Business Plan [2018]

Expected cash flow

[Double-click the table below to enter your details or attach your own profit & loss sheet at the back of this business plan]

EXPECTED CASHFLOW
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
[YEAR]
OPENING BALANCE $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Cash incoming
Sales
Asset sales
Debtor receipts
Other income
Total incoming $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0

Cash outgoing
Purchases (Stock etc)
Accountant fees
Solicitor fees
Advertising & marketing
Bank fees & charges
Interest paid
Credit card fees

Utilities (electricity, gas, water)

Telephone
Lease/loan payments
Rent & rates
Motor vehicle expenses
Repairs & maintenance
Stationery & printing
Membership & affiliation fees
Licensing
Insurance
Superannuation
Income tax
Wages (including PAYG)
More…
Total outgoing $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0

Monthly cash balance $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0

CLOSING BALANCE $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0

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 [Biryani King] Business Plan [2018]

Break-even analysis
[Double-click the table below to enter your details or attach your own table.Refer to the Business Plan guide from
www.business.gov.au/businessplanfor the calculations.]

BREAK-EVEN CALCULATOR
Timeframe (e.g. monthly/yearly)
Average price of each product/service sold
Average cost of each product/service to make/deliver
Fixed costs for the month/year

Percentage of price that is profit #DIV/0!

Total sales needed to break-even #DIV/0!
Number of units sold needed to break-even #DIV/0!

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 [Business Name] Business Plan [YEAR]

Supporting documentation
Attached is my supporting documentation in relation to this business plan. The attached
documents include:

 [List all of your attachments here. These may include resumes, inventory list,
survey/questionnaire and/or financial documents.].

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