C.E.O and Director of Finance: Mr.

Haseeb Ahmad

+92-336-8443151

Warehouse Office: Tarnol, Islamabad

30/04/2019

Ms. MANAL TARIQ Ms. MANAHIL WASIM

Bachelors in Business Administration Bachelors in Business Administration
Finance Manager Operations Manager
+92-322-5415255 +92-335-5439847

Mr. MUHAMMAD USMAN Mr. BASIR AHMAD

Bachelors in Business Administration Bachelors in Business Administration
Marketing Manager Human Resource Manager
+92-300-8766561 +92-343-3014322
 Table of Contents
EXECUTIVE SUMMARY ............................................................................................................ 4
1. INTRODUCTION ...................................................................................................................... 5
1.1 Company Name and Punch Line:.......................................................................................... 5
1.2 Logo ...................................................................................................................................... 5
1.3 Vision Statement ................................................................................................................... 5
1.4 Mission Statement ................................................................................................................. 5
1.5 Company Overview: ............................................................................................................. 6
1.6 Legal Protection .................................................................................................................... 6
1.7 Hierarchical Structure: .......................................................................................................... 7
2. PRODUCTS AND SERVICE PLAN ......................................................................................... 8
2.1 Products: ................................................................................................................................ 8
3. MARKETING PLAN ............................................................................................................... 15
3.1 Target Audience: ................................................................................................................. 15
3.3. Brand identity ..................................................................................................................... 15
3.4 Design: ................................................................................................................................ 15
3.5 Customer Services: .............................................................................................................. 15
3.7 Marketing Strategy: ............................................................................................................. 16
3.8 Marketing Mix: ................................................................................................................... 16
3.8.1 Products: ....................................................................................................................... 16
3.8.2 Prices of The Products: ................................................................................................. 17
3.8.3 Place.............................................................................................................................. 20
3.8.4 Promotion techniques ................................................................................................... 20
3.9 Advertisement Expense ....................................................................................................... 21
4. MANAGEMENT PLAN .......................................................................................................... 24
4.1 Form of Business ................................................................................................................. 24
4.2 Core Team Designations (CVs): ......................................................................................... 24
4.3 Job Descriptions .................................................................................................................. 25
4.4 Employees: .......................................................................................................................... 26
4.4. Salaries: .............................................................................................................................. 27
4.5 Recruitment Process: ........................................................................................................... 28
 4.6 Training of Employees: ....................................................................................................... 29
4.7 HR Policies:......................................................................................................................... 29
4.8 CSR: .................................................................................................................................... 30
5. OPERATIONS PLAN .............................................................................................................. 31
5.1. Operating or Manufacturing Methods ................................................................................ 31
5.2. Operating Facilities ............................................................................................................ 34
5.3. Quality and Inventory Control ........................................................................................... 39
5.4. Supply Chain Management Process ................................................................................... 41
6. FINANCIAL PLAN.................................................................................................................. 43
6.1 Opening Balance Sheet of the Year .....................................Error! Bookmark not defined.
6.2 Forecasted Income Statement for the first five years .......................................................... 45
6.3 Forecasted Income Statements from year 6 to the year 10 ................................................. 46
6.4 Cash Flows .......................................................................................................................... 46
6.5 Payback Period: ................................................................................................................... 47
6.6 NPV and IRR ...................................................................................................................... 47
6.7 Closing Balance Sheet for the year: .................................................................................... 48
6.8 Straight Line Depreciation .................................................................................................. 49
6.9 Fixed and Variable Expenses .............................................................................................. 49
6.10 Break-Even Analysis:........................................................................................................ 50
6.12 Amortization Schedule: ..................................................................................................... 51
Annexures………………………………………………………………………………………..51
 EXECUTIVE SUMMARY

Chaa-h is a company in food business that offers high quality tea, coffee, snacks,

beverages and confectionery items to its customers at their door step. It is basically a mobile cafe

operating on a total of three vans within the vicinity of Islamabad. The rapid growth and

popularity of tea shops and cafeterias was kept in mind while working on the idea. Chaa-h gives

you the experience of a cafeteria at your doorstep. Something that we have different than the rest

is that the customers not need to come to our location rather our vans will visit them and give

them the experience of a cafe.

Mr. Haseeb Raisani is the Chief Executive Officer and Finance Director of Chaa-h, along

with four other core management members, Ms. Manal Tariq: Finance Manager, Ms. Manahil

Wasim: Operational Manager, Mr. Usman Sani: Marketing Manager and Mr. Basir Ahmad:

Human Resource Manager.

The company has rented a warehouse in the vicinity of Tarnol for its core operations and

official work. Three Isuzu NPR 4X4 will be routed on their specific avenues in Islamabad. We

currently operate in Islamabad only, but plan on expanding to the major cities of Pakistan. We

aim at becoming a locally recognized brand while focusing on innovation and not compromising

on the quality of our food products. As our cafes themselves are mobile, so we won’t be needing

any billboards for advertising purposes, the vans themselves would be enough for that purpose.

Other mediums of marketing such as social media and text messages will be used and the

company has allocated a budget for it.

The company has 11 other employees consisting of the drivers, waiters, chefs and guards

apart from the core management team. The employees have been hired on the basis of personal

reference. Chaa-h’s goal is to maintain growth and profitability along with innovation.
 1. INTRODUCTION

1.1 Company Name and Punch Line:

Our company name is “CHAA-H”

Punch Line is “Paiye Py Patti”

1.2 Logo

The logo of our company is

1.3 Vision Statement

“Bringing distinctively supreme taste to your locality saving you the time, effort and cost

of going to the high-end teashops”

1.4 Mission Statement

”Chaa-h aims to offer high-quality tea, coffee and food using our imaginative trucks also

known as mobile cafes. Apart from providing taste and quality, we provide the customers

with the convenience of the cafes going to them rather than making the customers come

visit us. We aspire to become a locally recognized brand, capitalizing on the rapid

growth and popularity of cafes. Our goal is to maintain growth, profitability and

creativity”.
1.5 Company Overview:

The word Chaa-h denotes the Punjabi and Balochi word for tea and also it’s a slang for

the Urdu word, ‘chaahat’ which means love or fondness. So the word Chaa-h basically refers to

the love of tea.

Chaa-h is a company which offers its customers high-quality tea, coffee and a variety of

snacks through its creative and imaginative ‘mobile cafes’

The business was formed keeping in mind the rapid growth and popularity of cafes and

tea shops in particular. But rather than making the customers come visit their place, the café goes

to the customers instead. This has been made possible by the first of their kind, mobile cafes.

These are trucks customized in a manner that they act as actual cafes, but on wheels. And this is

where the inspiration for the punch line came from, ‘Paiye by Patti’.

Chaa-h is focused on targeting areas where there are significant crowds that may be

looking for a quick cup of quality tea or other refreshments. And to everyone’s convenience, the

café comes to the customer itself. It is not limited to any specific location and that’s the

company’s competitive advantage over others.

The company owns 3 mobile cafes categorized as Truck 1, 2 and 3 respectively. Each

truck has its specific routes and locations where they are parked at certain times.

Chaa-h currently operates in Islamabad only, but plans on expanding to all major cities of

Pakistan. Chaa-h aims at becoming a localy recognized brand for taste, quality, convenience and

creativity.

1.6 Legal Protection

Due to the unique nature of our business, we needed to take permission from the Capital

Development Authority. Upon contacting an acquaintance in the department, he mentioned that

there was no legal definition of a food truck in the CDA’s rule book. We had to apply for the

permit as ‘Hawkers’ since, we didn’t fall into the category of ‘Dhabas’ and ‘Food Stalls’ since

we had the mobility factor involved. We have added speakers to our vans in order to be

identified as hawkers. The permit will be issued by the Directorate of Municipal Administration.

Trademark: We will have a trademark for our name and punch line which is a new and

no other company is officially registered with this name that is;

CHAA-H (PAIYE-PY-PATTI)

In addition to it, we have a unique logo designed by our tag line “Paiye Py Patti” so it is

our legal right to protect the logo so that no other company can copy it.

Note: The application of trademark registration is shown in annexures.

1.7 Hierarchical Structure:

The hierarchical structure of our company is as follow:

CEO

HUMAN
OPERATIONS FINANCE MARKETING
RESOURCE
MANAGER MANAGER MANAGER
MANAGER

SUPPLIERS COOKS/WAITERS

CHEFS DRIVERS

Security Guards
 2. PRODUCTS AND SERVICE PLAN

Our company is providing the mobile café facility in which we will not stick to one

location rather move in different areas of Islamabad with our products. We will offer range of

different products in different flavors in our menu which the customers can avail and enjoy their

favorite food item with good taste and fast service.

2.1 Products:

The products CHAA-H is providing to their customers and their details are as follow:

1. Cupcakes

The cupcakes are served in variety of different flavors and taste to have full range of

yummy cupcakes at one place. These are:

i. Strawberry Sprinkles Cupcakes: These cupcakes are made from strawberry in the better

with the topping of strawberry mixed cream and sprinkles on the top.

ii. Choco Fudge Oreo Cupcakes: The cupcakes are made from chocolate fudge enrolled

yummy Oreos with the topping of dark chocolate and oreos to make it delicious.

iii. Red Velvet Cupcakes: The new and hot favorite red velvet cupcake is made with the

topping of cream cheese and red icing to have a delicious taste.

iv. Caramel Cheese Cake Cupcakes: The cupcakes are made of cheese cake batter with the

delicious caramel and icing sugar topping.

v. Ice-cream Sundae Cupcakes: These cupcakes are made of vanilla batter with yummy

ice-cream and chocolate topping. In addition to it, sprinkles and cherry on the top to have

a full taste of ice-cream sundae.

2. Brownies

The chocolate lovers can enjoy the full range of brownies according to their taste and

choice as we provide different varieties of mouth-watering brownies.

i. Chocolate Mix Brownie: Chocolate mix brownie is made of chocolate fudge batter rich

in dark and cooking chocolate to have chocolate taste in every bite.

ii. Caramel Choco Brownie: This brownie is made up to coco powder and chocolate in

batter, with the yummy toping of caramel and chocolate.

iii. Creamy Cheese Brownie: These brownies are made from cream cheese batter with the

marble topping to give the customers the delicious taste.

iv. Peanut Butter Brownie: Peanut butter brownie is fudgy brownies with peanut butter cups

and topped with peanut butter swirl.

3. Waffles

Waffles are a dish made from leavened batter cooked between the two plates to give

perfect size, shape and surface impression. A variety of different flavored waffles are being

served to the customers to fulfill the appetite with a good taste.

i. Nutella Crunch Waffles: These are made from dark chocolate batter served with ice-

cream. On the top, chocolaty Nutella with the crunch of hazelnuts are the perfect to be

made for the dessert.

ii. Blueberry Choco Forest Waffles: The waffles are made of coco powder batter enrolled

in blueberry sauce topping sandwiched with cream to have full delicious taste.

iii. Brownie Waffles: These waffles are made in the batter of coco powder and brownie

Mixture to give it full taste of brownie and waffles both in one topped with the ice-cream

and strawberry.
 iv. Vanilla Strawberry Waffles: These waffles are made in a mixture of strawberry and

vanilla flavor and served with the cut fresh strawberries.

4. Donuts

Varieties in donuts are available to satisfy the desires of the customers and they can enjoy

their favorite flavor of donuts according to their taste and personal choice.

i. Sprinky Vanilla Donuts: These donuts are made in the yummy vanilla batter topped with

the colorful sprinkles to make it more attractive.

ii. Strawberry Donuts: They are made in the vanilla batter with the icing of the strawberry

cream at the top.

iii. Jam filled Sugary Donuts: These donuts are rich in jam filling with the icing sugar

coating on the top to make it more sugary and delicious.

iv. Dark Chocolate Donuts: They are made from dark chocolate and cocoa powder topped

with the thick topping of chocolate to give the full taste of dark chocolaty donuts.

5. Sandwiches

Varieties of sandwiches are also being served to overcome the appetite of the customers.

The types of sandwiches included are as under:

i. Club Sandwich: This sandwich is filled with plain chicken and fresh veggies, and cheese

slice to enhance the taste of sandwich.

ii. Chicken Grilled Sandwich: This sandwich is made of fresh grilled chicken, cheese and

different veggies served with the ketchup and red chili sauce.

iii. Chicken Steak Sandwich: This sandwich is made from chicken steak loaded in cheese

and topped with the juicy vegetables

 iv. Chicken Cheese Panini Sandwich: The chicken Panini sandwich is made with grilled

chicken, pesto and provolone cheese perfectly grilled.

6. Fries

Potato French fries are the most favorite among all age group people. Following are the

types of fries available in the café:

i. Masala Fries: These are the regular French fries freshly made on the order and served

with the masala sprinkled on top and ketchup.

ii. Mayo Fries: These are the fries with the mayo toping to give the yummy taste.

iii. Garlic Fries: These fries are freshly served in the garlic chili dip sauce.

iv. Curly Fries: The curly fries are potato fries nicely cut into the curls shape and rolled

together with the crunchy taste.

v. Pizza Fries: The fries are nicely enriched in the cheddar and mozzarella cheese topping

sprinkling the oregano on the top to give a good smell and taste exactly of pizza.

7. Nachos

Nachos’ is a Mexican dish that consists of tortilla chips heated, loaded with chicken and

covered with melted cheese, serve as appetizer and snacks. They include variety of types with

some additional topping but the core ingredients remain same.

The types of nachos served in our café are:

i. Loaded Chicken Nachos

ii. Chicken Supreme Nachos

iii. Chili Nachos

iv. Chicken Sweet and Spicy Corn Nachos

8. Tea

It’s an aromatic beverage made by using cured leave poured in hot boiling water. It is

served in variety of flavors according to the need and taste of the customers. They are:

i. Doodh Patti: It is the tea made with the tea and milk mixed together in a perfect

combination to give the taste..

ii. Sulemani Tea: It is a strong tea without milk and sugar.

iii. Kashmiri Tea: It is also known as Pink Tea due to its pink color and nuts are added in it

to give its full taste.

iv. Green Tea: This type of tea is made up of green leaves of tea.

v. Lemon Herbal Tea: It is a herbal tea with lemon in it.

9. Coffee

i. Coffee Latte: It is a popular option for coffee drinkers, made in a steamed milk and

coffee with a yummy frothy texture.

ii. Cappuccino: Most popular kind of coffee made in three layers, the first is of espresso,

then steamed milk and finally a layer of frothed, foamy milk topped with chocolate

syrup/powder.

iii. Espresso: It is made by shoot boiling water under high pressure through finely ground up

coffee beans and then pouring into the cup. It is purest coffee experience one can get.

iv. Long Black Coffee: This coffee is quite strong made with hot water and espresso with

more creamy foam that tops espresso than Americano.

10. Ice-cream

In our café wide range of ice-cream flavors are available, according to the choice of the

customers. The ice-creams are made fresh in the kitchen with the chunks of the fruits according
to the desired flavors. So, the customers can enjoy the yummy chunky flavored ice-cream on the

basis of their choice and desire. The flavors that are available are:

i. Chocolate Chip Ice-cream

ii. Pineapple Ice-cream

iii. Vanilla Ice-cream

iv. Mango Ice-cream

v. Strawberry Ice-cream

11. Ice-Cream Shakes

It’s a sweet cold beverage that is usually made from milk, ice-cream, flavors or iced milk.

i. Strawberry Shortcake Shake

ii. Mango shake

iii. Oreo Shake

iv. Vanilla Cream Shake

v. Chocolate Choco chips Shake

vi. Cold Coffee

12. Fresh Juices

The juices are freshly served and are available according to the season in wide range. The

juices are enrich in full pulp and crushed ice cubes to refresh people in the hot weather. They are:

i. Mango Juice

ii. Orange Juice

iii. Apple Juice

iv. Pineapple Juice

v. Mint Margarita
13. Slush

The slushes are made freshly according to the order of customers. There are available in

three flavors:

i. Orange Slush

ii. Lemon Slush

iii. Mango Slush

 3. MARKETING PLAN

3.1 Target Audience:

We are targeting anyone and everyone who’s craving a hot cup of tea or an icy cold glass

of a beverage or has an appetite for some delicious snacks in the city of Islamabad

3.2 Marketing Potential of the Area

To develop our product we will do regular market research. Market research provide a

complete market situation i.e. market gaps and product development areas.

We are targeting the commercial areas i.e. Blue area, F-6, F-7, I-8, I-10 market and

melody food street of Islamabad. These areas have a huge flow of customers throughout the day

so market potential is very high in these areas.

3.3. Brand identity:

Our aim is to create a strong brand image in the mind of customer by smart promotional

techniques and by provide a unique customer experience with our brand.

3.4 Design:

We have a unique design of our business i.e. mobile café which is a unique kind of

business structure innovation in the Islamabad and areas near to it.

3.5 Customer Services:

We aim to provide the best quality services to our customers like sales, customer experience,

feedback, friendly personal dealing and better complaints handlings.

3.6 Competitors:

As there is no mobile café in Islamabad so we have no direct competitor. But, some of

the local fast food brands are our indirect competitors because they are targeting the same

customers those we are targeting.

3.7 Marketing Strategy:

Differentiation strategy has been followed as we provide unique experience of mobile

café to the customers whom they never experience with relatively low prices.

3.8 Marketing Mix:

The marketing mix includes the 4’Ps which are: Product, Price, Place and Promotion.

3.8.1 Products: To create a better brand image in the mind of customer we are highly

focusing on maintaining the quality of our products. We are dealing in 15 different types of

products starting from the muffins, cupcakes, desserts, ice-creams, shakes, tea, coffee and

much more. The details of our products are

1. Donuts 6. Sandwiches 10. Ice-cream

• Sprinky vanilla donuts • Club sandwich • Chocolate chip icecream
• Strawberry donuts • Chicken grilled sandwich • Pineapple ice-cream
• Jam filled sugary donuts • Chicken steak sandwich • Vanilla ice-cream
• Dark chocolate donuts • Chicken cheese panini • Mango ice-cream
sandwich • Strawberry ice-cream
2. Cupcakes 7. Nachos 11. Ice-cream shakes
• Strawberry sprinkles • Loaded chicken nachos • Mango shake
cupcakes • Chicken supreme nachos • Strawberry shortcake shake
• Choco fudge oreo • Chilli nachos • Oreo cream shake
cupcakes • Sweet and spicy corn • Vanilla cream shake
• Red velvet cupcakes nachos • Chocolate chips shake
• Cheese cake cupcakes • Cold coffee
• Ice-cream sundae
cupcakes
3. Brownies 8. Tea 12. Fresh juices
• Chocolate mix brownie • Doodh patti • Mango juice
 • Caramel chocó brownie • Sulemani tea • Orange juice
• Creamy cheese brownie • Kashmiri tea • Apple juice
• Peanut butter brownie • Green tea • Pineapple juice
• Lemon herbal tea • Mint margarita
4. Waffles 9. Coffee 13. Slush
• Nutella crunch waffles • Coffee latte • Orange slush
• Sugar cinnamon • Cappuccino • Lemon slush
waffles • Espresso • Mango slush
• Brownie waffles • Long black coffee
• Vanilla honey waffles • Mocha coffee

5. Fries
• Masala fries
• Mayo fries
• Garlic fries
• Curly fries
• Pizza fries
3.8.2 Prices of The Products:

We have use the economy pricing strategy to target the wide range of the customers.

Middle and lower class is more conscious about the prices of the product so we have

adopted such a pricing strategy that will attract the price conscious customers towards our

brand.

Product Price
1. Cupcakes
• Strawberry sprinkles cupcakes 80
• Choco fudge oreo cupcakes 100
• Red velvet cupcakes 80

• Ice-cream sundae cupcakes 100

2. Brownies
• Chocolate mix brownie
• Caramel chocó brownie 70
• Creamy cheese brownie 80

• Peanut butter brownie 100

80
3. Waffles
• Nutella crunch waffles 100
• Brownie waffles 120
• Vanilla honey waffles 100

• Sugar cinnamon waffles 100

4. Donuts
• Sprinky vanilla donuts 80
• Strawberry donuts 80
• Jam filled sugary donuts 100

• Dark chocolate donuts 100

5. Sandwiches
• Club sandwich 200
• Chicken grilled sandwich 230
• Chicken steak sandwich 250

• Chicken cheese panini sandwich 300

6. Fries
• Masala fries 100
• Mayo fries 130
• Garlic fries 130

• Curly fries 180

• Pizza fries 230

7. Nachos
• Loaded chicken nachos 250
 • Chicken supreme nachos 300
• Chilli nachos 250
• Chicken sweet and spicy corn nachos 280
8. Tea
• Doodh patti 100
• Sulemani tea 100
• Lemon herbal tea 80

• Kashmiri tea 130

• Green Tea 80

9. Coffee
• Coffee latte 250
• Cappuccino 300
• Espresso coffee 300

• Flat white coffee 300

• Long black coffee 280

• Mocha coffee 280

10. Ice-cream
• Mango ice cream 100
• Strawberry ice-cream 120
• Pineapple ice-cream 120

• Chocolate chip ice-cream 120

• Vanilla ice-cream 100

11. Ice-cream shakes

• Mango shake 160
• Strawberry shortcake shake 160
• Oreo cream shake 200

• Vanilla cream shake 180

• Chocolate choco chips shake 200

• Cold coffee 200

12. Fresh Juices
• Mango juice 130
• Orange juice 130
• Apple juice 150

• Pineapple juice 150

• Mint margarita 150

13. Slush
• Orange slush 120
• Lemon slush 120
• Mango slush 120

3.8.3 Place

As it is mobile café so there is no fixed location. Our van will move in the main markets

of Islamabad of areas; F-6, F-7, F-11, Blue Area, Melody, I-8 and I-10.

3.8.4 Promotion techniques

In our promotional strategies we have use some kinds of promotional strategies like

awareness of brand through social media and billboards. Attract the customers through discounts

offers and awareness through events. We have used promotional mix which is combination of

different promotional techniques like face to face presentation, traditional advertisement, e-

commerce and social media promotion.

Some of the means we have used for our promotions are:

i. Billboards: In pre-launched promotion we are going to do advertisement through

billboard located in melody food street and f-11 market. After launching our brand we

will not promote our brand through billboard for at-least two months.

ii. Social media: Social media will be our permanent source of advertisement

throughout the years like face book ads, personal messages, and our face book page.
 iii. Websites: We have our own website which is a quick medium of information. It will

contain information about our products and discounts that we will offer. It will also

contain complaint section where anyone can drop their complaints.

iv. Print media: In pre-launched advertisement we will help newspapers to flow our

pamphlets to the target audience. We will also use this medium afterward when we

will feel it as a best option.

v. Events: QAU funfairs will be our great source of promotion in the minds of the

students who most often try to eat from new places.

vi. Sales promotions: We have a promotion strategy by providing discounts on our

products during specials events like:

• Sunday discounts

• Special day discounts (23 march, 14 august etc)

• Eid day discounts

• New year discounts

vii. Mobile Van: From our warehouse all of the three vans will move at the same time

one after the other till the Kashmir highway which will surely attract the people

towards them. Our mobile vans have LED’s in them we will run our adds on these

screens like discounts, videos of our product, and other upcoming offers that will be a

great source of customer attraction and business advertisement throughout the years.

3.9 Advertisement Expense

i. Pre-launched advertisement: The advertisements expense of pre-launch are as follow:

• Before launch we will move our vans for a month in the region of Islamabad. Every

van has a LED system which will show our products and offers etc.
 • Website

• FB ads

• Stalls in upcoming QAU funfair

• Streamers in F-7 and I-8

• Billboards in melody and F-11

• Pamphlets for newspapers and home distribution

Mediums Cost

Website 15,000

FB adds(2,00,000-add views) 15,000

Stall in upcoming QAU funfair 5,000

Streamers in F-7, F-10 and I-8* 1,00,000 + 50,000 = 150,000

Billboards in F-11 market for 15 days 3,00,000 + 4000 = 304000

Billboards in melody for 30 days 2,00,000 + 4000 = 204000

Pamphlets for newspapers** (2000) 2,000x7 = 14,000 +4000 = 18,000

Pamphlets for home distribution (2000) 2,000x7 = 14,000

30 days mini trucks advertisement*** 84,528

Total Expenses 8,09,528

*Cost of one Streamer = 1000

Cost of 100 Streamer in F-7, F-10 and I-8 = 1000x100 = 100,000

Cost of 1 banner =500

Cost of 100 banners = 500 x 100 = 50,000

**Cost in newspaper advertisement= 2 rupees per pamphlet

2 x 2000 = 4000
 Cost of one pamphlet = 7

***Petrol consumption for one day (5pm-11pm) for 3 trucks = 24 litters/day

=24 x 117.4

=2817.6rs/day

Monthly expenses of the trucks = 2817.6 x 30 = 84528rs/month

ii. Post-launched advertisement: In post launch following techniques will be used:

• Our mobile vans will be a good source of advertisement

• Face book ads

• Website

• Our face book page

• Instagram account

• Personal messages

• Discounts
 4. MANAGEMENT PLAN

The management plan of our business chaa-h is as follow:

4.1 Form of Business:

Chaa-h is a partnership based business. Its partners are

1. Haseeb Ahmad

2. Manahil WasIm

3. Manal Tariq

4. Muhammad Usman

5. Basir Ahmad

4.2 Core Team Designations (CVs):

Chaa-h consists of 5 investors and owners. They are heads of different departments at the

same time.

i. Mr. Haseeb Ahmad is the CEO and Finance director of Chaa-h. He is the graduate of

Quaid e Azam University having majors in Finance.

ii. Ms. Manal Tariq is also a graduate of Quaid e Azam University heading the Finance

department.

iii. Ms. Manahil Wasim graduate of Quaid e Azam University handling the operations of

the business.

iv. Mr. Muhammad Usman is the fresh graduate of Quaid e Azam University, majors in

Marketing and he’s head of marketing department.

v. Mr. Basir Ahmad is also a graduate of Quaid e Azam University and head of Human

Resource department at Chaa-h.

4.3 Job Descriptions

Following are job description and job titles:

Job Title Job Description

C.E.O 1. To check and balance the whole team

2. To carry out the finance operations

3. Motivate and guide the team.

Finance Manager 1. Identify Expected Income

2. Statement of Assets and Opening Day Balance Sheet

3. Location and Site Price Estimation

4. Price Estimation of Custom Mobile Vans for Café

5. Break even, Fixed and variable costs (Taxes, CM, CVP

Analysis, Leverage)

6. Credit Management

7. Adequate Accounting System

8. Financial Statements (Balance Sheet, Income Statement,

Cash Flow Statement)

9. Capital Budgeting (NPV, IRR, Cash budget)

10. Summarized Forecast (Expected Sales for 1-5 years)

Operations Manager 1. Procurement Cycle

2. Supply Chain Process

3. Route Plan, Location, Layout design

4. Warehouse Operations

5. Operate the
 6. Suppliers and their Details

Marketing Manager 1. Product (features, legal protection, copy rights, patents)

2. Price and its strategy

3. Promotion techniques (make ad and explain other

techniques)

4. Target Audience

5. Competitors

6. Competitive Advantage

Chefs at Warehouse Three chefs are required at warehouse, their duties are:

1. 2 Professional chefs and know how to make all items

necessary in our menu.

2. One would be junior chef and would daily purchase the

vegetables and fruits from sabzi mandi

Security Guards They wil guard the warehouse for 12 hours shift.

Drivers They will drive the van also act as waiters and serve to

customers at time of need.

Cooks + Waiters They will be on duty in the van and responsible for cooking

by processing the orders and serving to the customers.

4.4 Employees:

There are total 11 employees working under the supervision of these 5 owners. These

employees include 3 drivers and 3 waiters/cooks for the trucks, 3 chefs working at the warehouse

and 2 security guards guarding the warehouse.

 4.4.1 Chefs: Three chefs working at the warehouse are well trained and professionals who

know how to cook different required items from menu.

One of them also serve as an assistant cook who helps the other two, also he is responsible to

purchase fruits and vegetables daily from Sazi Mandi.

4.4.2 Waiters/Cooks and Drivers: Among six people in the van, three of them are cooks

and waiters and three of them are drivers of the vans. At the times when the trucks would be

roaming around the waiters would provide services of the driver and when they would be

parked those drivers would work as waiters.

4.4.3 Security Guards: Two security guards will be guarding the warehouse and each will

have 12 hours of shift.

4.4. Salaries:

Following are the salaries of the executives and empolyees:

i. Executive Salaries:

• CEO: 40,000 PKR

• Finance Manager: 30,000 PKR

• Operations Manager: 30,000 PKR

• Marketing Manager: 30,000 PKR

• Human Resource Manager: 30,000 PKR

ii. Employee Salaries:

• Chefs: 15000 PKR each

• Cooks and Waiter: 20000

• Driver and Waiter: 25000

• Guards: 16,000 PKR each

4.5 Recruitment Process:

Recruitment would be on referral bases. Following are steps followed in the recruitment

process of our company.

Recommendations Interview Background Check Short Listing Selection

i. Recommendations: Using our personal networks and the networks of our restaurant’s

staff can help in hiring for chef, cooks, waiters, drivers and security guards. Making

sure that all of our employees know when we are hiring and trying some incentives

for successful hired referrals. A referral hire will help to promote good morale and a

more familiar work environment in our business.

ii. Interview: The aim of interview would be to judge the skills, commitment, reliability

and amenability/ adaptability.

iii. Background Check: Police verification and informally confirming with the referee

we have hired on your referrals.

iv. Short Listing: After checking the business and our legal requirements, the applicants

are short listed.

v. Selection: The final step is the selection of the applicants which would meet our taste.

After their selection they are provided with proper guidance and instructions to

follow.
4.6 Training of Employees:

Training of the chefs working at warehouse is not necessary as we are already hiring

professional chefs ate the warehouse. What is important is the training of the newly hired cooks

would be cooking inside the vans or trucks. Training of the new hired cooks would be done in

the month of advertising when there would be no sales and the professional chefs would be free

at that time so they would be able to provide some training to the employees or cooks.

4.7 HR Policies:

A policy is an official statement, which is directly or indirectly related to organizational

goals, mission and vision that every member should follow. Those policies provided by any

organization or company are very important and these policies must be acknowledged by every

member so that to avoid any kind of issue and uncertainty.

The HR policies which have been followed by our business are;

i. Safety: Safety of employees comes at the very first stage as we will be providing them

with safe working conditions and safety measures will be highly focused by the business.

ii. Working hours: We are following the working hour policy provided by the government

of Pakistan which is 8-9 hours per day.

iii. Medical leave: In case of any emergency and health related issues with our employees,

we will provide them medical leave.

iv. Discrimination: Our organization strictly suppresses any kind of discrimination. We are

promoting diversity by having different employees from different areas.

v. Pay: We are fulfilling the government regulations regarding pay. The minimum pay

which we will pay to the employee is 15000 PKR according to the government policy.
4.8 CSR:

The Corporate Social Responsibility activities which we are focusing in our business are;

1. Helping needy ones: Giving extra food to the poor & needy ones at the end of the day.

2. Environment friendly bags: We are using paper made bags and paper mad glasses in

order to avoid environmental pollution.

3. Maintaining good quality: Focusing on using fresh ingredients which are certified from

food authority.

4. Respecting human rights: Dealing customers in a good way.

5. Diverse employees: All of the employees are from different areas of Pakistan which

shows the diversification factor in our business.

6. Safety at workplace: We ensure that safe working practices are developed and

implemented.

7. Reduce Risk of Bullying and Harassment: We implement measures to reduce the risk of

bullying and harassment.

8. First Aid: We provide adequate first aid facilities.

9. Training: We provide employees with information, instructions, and training set up

contingency plans to deal with accidents and emergencies.

 5. OPERATIONS PLAN

The operations plans for the mobile café (Chaa-H) geared towards the nuts and bolts to

prepare food that can be served to the customers, replenish dishes are that drawn down, to

provide the services to enhance the take away experience and to make the payment process

smooth. The operation plan emphasize on speed and quality food delivery to the customers to

satisfy their wants and desires.

5.1. Operating or Manufacturing Methods

Operating or manufacturing methods consist of following steps:

i. The Right Menu

Chaa-H provides a unique experience with their goods and services offered at the

café. Now people can avail to have delicious food at their closest location. The menu of

our café is kept simple and appealing, the dishes chosen are tasty and easy to serve and

customers can fulfil their appetite by the delicious variety of snacks, desserts with a cup

of tea or coffee. In addition to it, they can also refresh themselves with the fresh juices,

slushes, ice creams and shakes.

The menu of the Chaa-H includes:

• Sandwiches

• Nachos

• Fries

• Cupcakes

• Brownies

• Waffles

• Donuts
 • Tea

• Coffee

• Fresh juices and Slush

• Ice creams and

• Ice-cream Shakes

Note: The detailed menu of Chaa-H is shown in the appendix.

ii. Food Procurement Process

Food procurement process is necessary in order to procure the raw materials. In

order to this, it is necessary to use a procurement strategy which helps in cost effective

purchasing of raw materials from vendors who will help to deliver goof quality goods on

time at mutually agreeable term and conditions.

a. Procurement Strategy: The procurement strategy that will be used in our

business in the Supplier Optimization in this strategy we will choose an optimum

mix of vendors who can provide the best prices on better terms and conditions.

The ultimate goal is to create manageable, risk free and optimized supply base

and to have long lasting business relationships with the suppliers.

b. Purchasing of Goods: The process of purchasing goods is an essential part of

food service operation. In the purchasing process of our business we will purchase

only as much as it is estimated that will be needed until next delivery. This

process of purchasing goods will ensure that food stay fresh and the quantity that

is purchased will be used immediately or in the near future, this will also create a

high inventory turnover.

c. Market Sourcing: In order to purchase the raw materials and other goods variety

of suppliers/vendors are needed. The contract is established between the available

suppliers like wholesalers, vegetable shops (mandi) and chicken suppliers to

provide the needed goods for the operations of the café. There are two main

categories of food. I.e. perishables and non-perishables.

• Perishables- The perishables items which include vegetables, fruits, dairy

products and chicken will be purchased on frequently basis to ensure the

freshness of those goods.

• Non Perishables- Non-perishable items that are dry goods, packed food

items, flour, and other grocery items will be bought on monthly basis as

they have comparative long shelf life.

d. Specifications: Food items have different specifications, we will purchase the

food items under those specifications which are:

• Poultry will be ordered by size, type and weight.

• Fresh fruits and vegetables will be ordered on by variety, size and weight.

• Other food item will be ordered on the basis of size and weights.

e. Price Impact: There is a huge impact in the prices of food products, the

fluctuation in the prices over the year are due to many factors which include:

• Seasonality- The seasonal fruits and vegetables are available readily with

less prices and more shelf life than out of season fruits and vegetables.

• Weather- Severe weather conditions can also made a huge impact on the

cost of food causing rise in prices.

• Cost of Transportation-Increase in fuel prices, cost of food also increases.

 f. Raw Materials and their Cost: The list of raw materials needed for production

and their cost are calculated on weekly or monthly basis upon the nature of the

goods. The list is attached in the appendix.

iii. Managing the Necessary Staffing Requirements

In our café it is our core responsibility to manage the staffs who are handling the

operations by working in the kitchen to make sure that the food is stocked properly to make

the required dish for the customers. We also identify the working hours of the chefs and if

busiest schedule occurs, it will be our responsibility to manage the workforce properly during

those hours and managing the stock up during that period.

5.2. Operating Facilities

In operating facilities following are the facilities which would be included:

i. Location

Our business idea is of mobile café, so there will be no permanent location. Our

mobile van will roam in different areas of Islamabad according to the route plan. Moreover,

there will be a warehouse where our kitchen will be located to make the different products

needed for the café and an area of parking for the mobile vans.

The location of our warehouse will be taken on rent basis in Tarnol. The detail of the

area is shared in the link below:

https://www.zameen.com/Property/islamabad_tarnol_12000_sqft_warehouse_with_of

fice_space_ideally_located_at_very_prime_location_of_main_road_tarnol-15034721-8121-

4.html
 ii. Route Plan

Our mobile café is initially for Islamabad area. The route plan of all three vans of

CHAA-H will be as follow:

Months Timings

January-March 12:00pm-10pm

April-September 5:00pm-12:00am

October-December 12:00pm-10:00pm

Route Plan of Van 01

Areas Timings

I-10 Market (In Summer) 5:00pm-9:00pm

I-10 Market (In Winter) 12:00pm-7:00pm

I-8 Market (In Summer) 9:15pm-12:00am

I-8 Market (In Winter) 7:15pm-10:00pm

Route Plan of Van 02

BLUE F-11
AREA MARKET

Areas Timings

Blue Area (In Summer) 5:00pm-9:00pm

Blue Area (In Winter) 12:00pm-7:00pm

F-11 Market (In Summer) 9:15pm-12:00am

F-11 Market (In Winter) 7:15pm-10:00pm

Route Plan of Van 03

 Areas Timings

Melody Market (In Summer) 5:00pm-9:00pm

Melody Market (In Winter) 12:00pm-7:00pm

F-6 and F-7 Market (In Summer) 9:15pm-12:00am

F-6 and F-7 Market (In Winter) 7:15pm-10:00pm

iii. Layout

The van will be made customized according to our need. In the interior of the cabin

there will be all equipment’s set which are needed to run the mobile café.

The details of the van are as follow:

Moreover, the proper layout of the interior cabin is made on AUTOCAD software

which is shown in the appendix.

iv. Equipment

The equipment needed for the mobile van are as follow:

• Deep Fryer( Basket)

• Burner Hot Plate

• Flat Grill

• Cooking Range
 • Cabinet

• Slush Machine

• Coffee Maker

• 22 cu ft Fridge (SS Exterior)

• 22 cu ft Freezer (SS Exterior)

• 10′ Exhaust Hood Stainless Steel

• High Speed Centrifugal Up Blast Exhaust Fan W/ Speed Control

• Natural Gas Cylinder

*All Equipment is Stainless Steel

v. Electrical

Electrical Package Includes:

• Espresso coffee maker 1500 w.

• Refrigerator( 22 cu Ft ) 800 w

• Freezer (22 cu. Ft) 1000 w

• Lights (LED only) 100 w

• Exhaust fan 80 w

• Total 3480 w.

• Generator of 5KVA required.

vi. Water

• 1 – Enclosed Aluminum Housing With Cabinet

• 1 – 15″x15″x14″ 3 Compartment Sink W/ Dual Drain Boards

• 1 – Hand Wash Station

• 1 – On Demand Water Pump

 • 1 – On Demand 6 Gallon Water Heater

• 1 – 30 Gallon Fresh Water Tank

• 1 – 45 Gallon Gray Water Tank

• 1 – Exterior Fresh Water Fill Port

• 1 – Drain Ball Valve

• 1-Soap Dispenser

• 1-Paper Towel Dispenser

• 1-Top Mounted Shelf

5.3. Quality and Inventory Control

i. Quality

In our café Distinctive quality policy will be followed in which our quality control

policy will revolve around three things. i.e. our customers, our services which are being

offered and our products.

We will serve fresh food made by our cooks and chefs and ensures that the food

which is being provided will be made from the fresh ingredients.

Raw materials, products safety and quality that are being purchased and stored in our

kitchen will be monitored to maintain the hygiene levels and to reduce any chances of

contamination. Also, safe and sanitary work environment will also be maintained to retain

the standard of our café.

ii. Inventory Management

It is necessary to manage the inventory and take account of all the necessary items

needed to make the products. The steps which we follow to manage the inventory are:
• Set Par Levels: The minimum quantity of raw materials needed to make the

products is set and when the stock decreases from the set level we will order it.

Par levels vary as some goods are more readily use than the other. It help to

systemize the process of ordering the goods when needed.

• First In First out (FIFO) Method: For non-perishable goods this method will

help out as the old items (first in) will be in used first (first out) and then the new

items will be used. It helps to maintain the shelf life of goods and the old goods

(packed products) will not be worn out.

• Manage Relationships with Suppliers: We will maintain strong relationships

with our suppliers, and have clear, proactive communication which helps us to

restock the goods when needed and return the goods which have no use.

• Regular Auditing: It helps to know how much goods we have stock. We will do

regular auditing by “Cycle Counting” in which different products are checked on

rotating schedule daily, weekly and monthly. It will also help to take an account

of all the goods kept in the shelf and which goods have to be ordered more in the

next week or month.

• Accurate Forecasting: By accurate forecasting of the goods we can order the raw

materials and estimate the price through which it will be easy for us that which

products have to be more ordered and which to order less. This step will also help

to keep the financials in proper system and no good will be ordered that will be

not to make the products. Moreover, right stock will be ordered at the right time.
5.4. Supply Chain Management Process
The supply chain process of CHAA-H is as follow:

i. Suppliers

For the supply of goods initially we need three suppliers:

• Chicken Supplier: To have a fresh chicken supply, we will contract with “Big

Bird” on weekly basis to provide us with the ready to use boneless chicken.

• Dairy Products Supplier: For fresh milk, eggs, yogurt, butter and cheese, we

will contract with the local dairy shop near our warehouse. So, they will

provide us on daily or weekly basis.

• Non-Perishable Goods Supplier: The non-perishable goods like grocery

items and tin products are purchased on monthly basis from the wholesale

shops.

• Vegetables Supplier: No supplier is needed; vegetables are purchased from

“Sabzi Mandi” by one chef on daily basis and stored in the warehouse.
ii. Purchasing of Raw Material

The raw materials are purchased on the weekly or monthly basis according to the

nature and need of the goods from the respective suppliers.

iii. Operations in Warehouse

After purchasing the raw materials, the goods are stored in the warehouse. The chefs

will carry out the operations in the warehouse and make the products which are needed on

the basis of demand received of that product and place it in the van.

iv. Operations in Mobile Café

The chefs/cooks in the mobile café will further make the products on the spot in the

mobile café so that the products will be fresh and ready to eat.

v. Order Processing in Mobile Café

When the customers place an order of any item from the menu, the order will be

processed and the waiters carry out the process to make the customers satisfied.

vi. Serving to the Customers

The order processed by the customers will be served to them by waiters. Moreover,

waiters ensure that the customers don’t have to wait much and the order is right served to the

customer, satisfying their wants and desires.

 6. FINANCIAL PLAN

The business has a total initial investment of Rs 19178000, out of which the owner’s

equity is Rs 14383500 while the rest amount of Rs 4794500 is taken from Allied Bank as a loan

at an annual interest rate of 14.5% (KIBOR + 4.5%) for a period of ten years .

An estimated cash of Rs 2385000 is kept to meet the operating expenses of the business for the

first quarter.

A 12000 sqft warehouse located in Tarnol, Islamabad is rented at a monthly rate of Rs

300,000 for the business operations. The warehouse will be used for preparing the food products,

storing the supplies, office work and parking our vans.

We’ve bought three vehicles (Isuzu NPR 4X4) and automated them according to our

requirements allocating a total cost of Rs 15000000. Straight line method of depreciation is used

to calculate the depreciation expense of our fixed assets which comes to be Rs 1668300

assuming a useful life of 10 years and the salvage value to be zero at the end of useful life.

The company is financed through owner’s equity of Rs. 14383500 and a bank loan worth

Rs. 4794500 at a rate of KIBOR + 4.5% compounded annually. The company has an amount of

2385000 cash in hand to meet the operating expenses of the first quarter.
 Chaa-h

Balance Sheet

Assets Liabilities

Current Assets Current Liabilities

Cash in Hand 2385000

Supplies 110000

Total Current Assets 2495000

Fixed Assets Long Term Liabilities

Vehicles 15000000 Allied Bank Loan 4794500

Furniture 125000

Equity:

Air Conditioner 50000 Capital 14383500

Kitchen Equipment 1508000

Total Fixed Assets 16683000 Total Long Term 14383500

Liabilities
 Total Assets 19178000 Total Liabilities 19178000

The company is financed through owner’s equity of Rs. 14383500 and a bank loan worth

Rs. 4794500 at a rate of KIBOR + 4.5% compounded annually. The company has an amount of

2385000 cash in hand to meet the operating expenses of the first quarter.

6.2 Forecasted Income Statement for the first five years

Year 1 Year 2 Year 3 Year 4 Year 5

Sales 33300000 46620000 55944000 64335600 6839092

Less: CGS 23310000 32634000 39160800 45034920 48187364

Gross Profit 9990000 13986000 16783200 19300680 20651728

Less: Operating Expenses 13668300 13668300 13668300 13668300 13668300

Less: Marketing 120000 120000 120000 120000 120000

Expenses

EBIT (3798300) 197700 2974900 5492380 6843428

Less: Interest Expense 695202 695202 695202 695202 695202

Less: Tax Expense 0 0 594980 1098476 1368686

Net Income (4493502) (497502) 1684718 3698702 4779540

Add: Depreciation 1668300 1668300 1668300 1668300 1668300

Cash flows (2825202) 1170798 3353018 5367002 6447840

6.3 Forecasted Income Statements from year 6 to the year 10

Year 6 Year 7 Year 8 Year 9 Year 10

Sales 75723001 83295301 91624831 100787314 110866045

Less: CGS 53006100 58306710 64137381 70551119 77606230

Gross Profit 22716901 24988591 27487450 30236195 33259815

Less: Operating Expenses 13668300 13668300 13668300 13668300 13668300

Less: Marketing 120000 120000 120000 120000 120000

Expenses

EBIT (8928601) 11200291 13699150 16447895 191471515

Less: Interest Expense 695202 695202 695202 695202 695202

Less: Tax Expense 1646679 21010178 2600789 3150538 38155262

Net Income 6586720 8404072 10403159 12602155 152621051

Add: Depreciation 13668300 13668300 13668300 13668300 13668300

Cash flows 20255020 22072372 24071459 26270455 166278351

The forecasts show a loss in the first year. The following years show a healthy profit and a rapid

growth, keeping the market in mind.

6.4 Cash Flows

Years Cash Flows

Year 1 (2825202)

Year 2 1170798

Year 3 3353018
Year 4 5367002

Year 5 6447840

Year 6 20255020

Year 7 22072372

Year 8 24071459

Year 9 26270455

Year 10 166289851

Cash flows have been calculated by adding back the amount of depreciation expense to the

amounts of net income.

6.5 Payback Period:

Initial Cash Outflow (19178000)

Years Profits Cumulative Profit

1 (4493502)

2 (497502) (4991004)

3 1684718 (3306286)

4 3698702 392416

5 4779540 5171956

6 6586720 11758627

7 8404072 20162748

The company is set to recover its initial investment in the 7th year of its operations.

6.6 NPV and IRR

The value of NPV calculated as 1,699,234 and IRR is 12.02%

Note: Working is shown in the annexure

6.7 Closing Balance Sheet for the year:
Chaa-h

Balance Sheet

Assets Liabilities

Current Assets Current Liabilities

Cash in Hand 2143027.64

Supplies 110000

Total Current Assets 2253027.64

Fixed Assets Long Term Liabilities

Vehicles 13500000 Allied Bank Loan 4552527.64

Furniture 112500

Equity:

Air Conditioner 45000 Capital 12715200

Kitchen Equipment 1357200

Total Fixed Assets 15014700 Total Long Term 17267727.6

Liabilities

Total Assets 17267727.6 Total Liabilities 17267727.6

6.8 Straight Line Depreciation
Chaa-h

Straight Line Depreciation

Years Book Value Depreciation Expense

0 16683000 1668300

1 15014700 1668300

2 13346400 1668300

3 11678100 1668300

4 10009800 1668300

5 8341500 1668300

6 6673200 1668300

7 5004900 1668300

8 3336600 1668300

9 1668300 1668300

10 0 1668300

Depreciation has been calculated on the straight line method basis considering the useful life of

assets as 10 years with a residual value of 0.

The above table shows the combined book values of the assets and their depreciation.

6.9 Fixed and Variable Expenses

Fixed Expenses Variable Expenses

Maintenance 720000 Fuel Per Unit 0.8rs

Depreciation 1668300 Utilities Per Unit 0.2rs

Loan Interest 695202 Supplies Per Unit 0.5rs

Marketing Expense 120000

Salaries 2220000

Token Tax 5628

Total Fixed Assets 5429130 Total Variable Expenses (Per 1.5 PKR
PKR Unit)

Variable costs per unit have been calculated by dividing the variable costs by the total

number of estimated units to be produced, which are 217,648. Units have been calculated by

dividing the average price (Rs. 153) of the units to the estimated sales (33300000).

6.10 Break-Even Analysis:

Source: https://www.calcxml.com/calculators/breakeven-analysis

The company would need to sell 35,836 units in order to achieve break-even.
6.12 Amortization Schedule:
ANNEXURES
 Layout

The proper and clear layout is attached in the email, made on AUTOCAD Software
Business Card
Menu Card
Resume of Core Designation Team

The Cvs Are Attached In Mail

Financial Working
 Application form Trademark registration

Application is hereby made for registration in the register of the accompanying trade

mark in class (a)_________ in respect of (b)________ in the name(s) of (c)

__________________ trading as (d)______________ whose trade of business address is

(e)_________________________ who claim (s) to be the proprietor(s) thereof and by whom the

said mark is proposed to be used/being used since __________ in respect of said goods or

services (f)___________.

If the application is for a series of marks, indicate how many marks in the series (g)

_________________

If color is claimed, indicate here and state the color(s) (h)____________

If the application is for temporary protection during exhibition, state the period of

protection (h-1).

The first application in a convention country to register the trade mark has been made in

________________ on ______________.

A certified copy certified by an official of the convention country in which the first

application was filed is enclosed (along with its translation in english).

i/we request that the trade mark may be registered with priority date based on the above

mentioned first application in a convention country under the provisions of section 25 of the

ordinance.

Address for service in Pakistan.

Dated this _______ day of ________20_____

Signature: ______________

Name of signatory in block letters

Source = www.ipo.gov.pk
 Raw Materials
Monthly Prices
Products Unit Price (Rs.) Quantity (Rs)
Monthly Items
WhiteFlour 50/kg 50 kg 2500
Butter 698/kg 10 kg 6890
Sugar 60/kg 50 kg 3000
Caster Sugar 100/kg 30 kg 3000
Vanilla Essence 30/kg 3 90
Food Color (Red) 30/kg 3 90
Coco Powder 590/700 (gm) 5 2950
Baking Powder 320/kg 3 1280
Baking Soda 300/kg 2 600
Salt 10/kg 10 kg 100
Oil 750/5 kg 20 kg 3000
Chocolate 400/kg 10 kg 4000
Choco chips 300/340 (gm) 3 Packs 900
White Chips 300/kg 2 Packs 600
Sprinkles 100/kg 2 Packs 200
Oreos 100/pack (6 Packs) 30 3000
Sweet Corns 100/400 gm 15 1500
Pineapple 120/453 gm 20 2400
Cocktail 160/450 gm 10 1600
Strawberry 140/410 gm 20 2800
Olives 165/142 gm 10 1650
Chocolate Topping 275 6 1650
Caramel Topping 275 4 1100
Mayonnaise 475/ltr 5 ltr 2375
Ketchup 150/kg 10kg 1500
Everyday 1520/2kg 10kg 7600
Coffee 365/100kg 15 5475
Tea 720/kg 10kg 7200
Tortilla Chips 200 7 1400
Honey 500/500gm 2 1000
Chili Powder 600/kg 2 1200
Coriander Powder 400/kg 1 400
Turmeric Powder 500/kg 1 500
Peanut Butter 550 2 1100
Cream Cheese 600/250gm 4 2400
Daily Items
Eggs 80/dozen 30 2400
Milk 90/kg 10kg 900
Bread 70 7 2800
Weekly Items
Mozzarella Cheese 1665 5 4160
Cheddar Cheese 1635 5 4080
Cream 80 24 1920
Whip Cream 385/kg 4 1540
Chicken 260/kg 16 4160
Vegetables Per Kg
Onion 60/kg 70kg 1200
Tomatoes 80/kg 5kg 1600
Potatoes 30/kg 10kg 1200
Lettuce Leaves 40 7 280
Lemon 60 10 500
Garlic 90 60
Capsicum 65 8 520
Cucumber 30 8 240
Cabbage 25 200
Green Chili 40 5 200
Ginger 130 7 910
Fruits (kg)
Mango 60 20 1200
Banana 50 10 500
Apple 140 8 1120
108740