1. +

2. + Instruction Name: MIX & MATCH Type: Fast food Restaurant Cuisine: Chinese, Indian, Italian, Mexican Location: Downtown of St.Catharines, near the bus terminal Size: About 300 square meter Ps: Providing Free Parking

3. + Layout and Design Counter Kitchen Emergency Exit Washroom

4. + Layout and Design Kitchen Counter Emergency Exit Washroom Sitting Area

5. + Layout and Design Small Cold Room Storage Racks

6. + Organizational Hierarchy

7. + Job Training On- the job training & One On One Training - Fast Serving - Up Selling - Suggestive Selling

8. + Marketing September 2012 Population340,000 Labour force228,200 Employment209,300 Unemployment18,800 Participation rate67.1% Unemployment rate 8.2% Employment rate61.6% Median age of the population: 41.7 Population aged 15 and over: 83.8 % EARNING AND INCOME Persons 15 years and over with earnings: 74,445 Median earnings St. Catharine's: 24,345 CAD

9. + SWOT Analysis Strength: Busy area in the city-St. Catharine downtown terminal Located next to office hubs Lot of Students get down at the terminal Provides quick service with takeaways Weakness: No brand power Nearby competitors Low business during weekends Meeting the guest expectation on daily basis

10. + SWOT Analysis Cont. Opportunities: Growth in number of students every year at Brock and Niagara College Providing Value for money meal packages Advertisement in the transit buses Threats: Changing trend among younger generation Immense capital requirement

11. + Target Market Mainly targeting age group from 20 to 50 Yrs. Primary – Students from Brock University and Niagara college. People from nearby offices Secondary – Transit travellers at St. Catharine's Bus Terminal. Families for Lunch and Dinner Tertiary – Birthday Parties or any special occasions

12. + Sales And Promotion Our Objectives:  Attract as many customers  Increase sales volume in short-term  Retaining customers  Compete effectively

13. + Channels of Promotion  Media – Ex. Radio, Websites, Social Media  Newspaper – Ex. Brock Press, The Standard  Hoardings  Flyers  Word of Mouth

14. + Techniques of Promotion  Giving Vouchers & Coupons  Price packs (combo meals)  Lucky Draws  Discounts on weekends  Joint Promotions with Saint Catharine Transit and Niagara Region Transit  Free Gifts on certain amount purchase  Sponsorship on special events

15. + Profit & Loss Statement Profit & Loss Statement 2013-2014Statement

16. + Salaries of Employees Manager- 20 $/hour Supervisor- 16 $/hour Chef- 14 $/hour Counter Staff- 12.5 $/hour Dishwasher- 10.5 $/hour

17. + Revenue

18. + Revenue Month Wise

19. + THANK YOU By: Ajinkya Abhyankar JingyunWang Fuyang Wei Xuejie Chen Yue Zhou Pratik Gandbhir Preeti Bidwai Sachin Pandey Bhavesh Pawaskar Tanvi Dave