Executive Summary: Bake n Take is a locally owned fast food outlet that will be positioned as an national franchise through

our creative approach to the company's image and detail presentation. Bake n Take will provide a combination of excellent food at value pricing, Home delivery, with fun packaging and atmosphere. Bake n Take is the answer to an increasing demand for snack-type fast food, to be consumed while window shopping and walking around street parameter. In today's highly competitive environment, it is becoming increasingly difficult to differentiate one fast food outlet from another. Nicosia is a city, where u can find tourist from everywhere because Cyprus is a famous island in the Mediterranean. Our main priority is to establish franchises around Nicosia, preferably in one of prominent the Malls of Cyprus. Later, our effort will be a further development of more retail outlets at the majors cities in Cyprus. Bake n Take is a one man show operating business .which is control and run by Mr. kirakos Panossian who is the owner and the manager of this company. Bake n Take will entice youngsters to bring their friends and family with our innovative environment. Bake n Take expects to catch the interest of a regular loyal customer base with its broad variety of products. The company plans to build a strong market position in the town, due to the owner industry experience and mild competitive climate in the area. Bake n Take Fast Food aims to offer its products at a competitive price to meet the demand of the Low- to-middle-to higher-income local market area residents, worker, service employees, tourists and the entire person who cant afford at expensive restaurant.

1.1 Objectives To establish a presence as a successful local fast food outlets and gain a market share in Cyprus fast food industry. To make Bake n Take most famous fast food restaurant like Mcdonald. To expand into a number of outlets by year two, and sell the franchise to neighboring cities, such as Laranaca, Limasol, Paphos, Agia Napa And Protoras. 1.2 Mission Our main goal is to be one of the most successful fast food outlets in Cyprus, starting with one retail outlet located inside a busy area as a "market tester."

Bake n Take will strive to be a premier local fast food brand in the local marketplace. We want our customers to have the total experience when visiting our outlet(s) and website as they will learn about this fascinating new "pop culture." Our main focus will be serving high-quality food at a great value.
Guiding Principles 1. Being Mindful of our Customers and our Staff Coinciding with our family values, we will treat both our customers and staff in a manner in which we ourselves would want to be treated (or better!) 2. Gratitude An attitude of gratitude shown to our customers, employees and vendors because without their input, service, labor and time, our business would not be here without them! 3. Our Service Provide the warm and friendly service expected from a family-style restaurant creating an informal, comfortable environment which will make the customers satisfied and want to return again and again

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.

Company Summary What is Bake n Take? Bake n Take is fast food snack shop .Located at the main entrance of Nicosia. Offering a unique formula from minced lamp and beef with a secret sauce mixed collected from both Lebanese and Armenian culture. Served on flat thin bread which baked in special Owen in front of customer. The word Lahamaju comes from two different culture. The Word lahma from Arabic culture which mean meet and ju come from Armenian culture which means minced. 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 McDonald and Pizza Hut, which represent the majority of our core target market, for all the ages. Our customers will also be able to read our in-house brochures in regards to all knowledge about Bake n Take and our featured Products. Our store will be decorated with fast food setting, such as a bright counter and display menu on the wall. Quality food One of the key successes of Bake n Take is the quality of the elements they are using at the restaurant. They are using selected fresh and organic vegetable, poachers daily from a selected places and meet from selected butchers, all served with old-fashioned home-style care.

Company Description The Traditional Home-Style Restaurant will be located 7950 Camp Bowie West Blvd, Fort Worth, Texas. The restaurant will be wholly owned and operated by Jeff and Betty Wright. The restaurant will serve a variety of classic home-style favorites from pot roast and mashed potatoes to patty melts and vanilla ice cream. The restaurant will be open 6 days a week with hours as follows: Monday Tuesday Wednesday Thursday Friday Saturday Sunday 08:00 am 10:30 pm 08:00 am 10:30 pm 08:00 am 10:30 pm 08:00 am 10:30 pm 08:00 am 10:30 pm 08:00 am 10:30 pm Close

2.1 Company Ownership

Ownership The restaurant will be owned by Mr. Kirakos Panossian. Mr. Kirakos Panossian his restaurant career at the age of 15 working in a quick-service foodservice operation and earned his way through college as a server and bartender. After earning his degree, he worked for a regional restaurant chain and an independent fine dining restaurant. In these organizations he held the positions of Assistant Manager and then General Manager. With the high turnover of help for startup restaurants, we will rely on family to fill in where required until we are off the ground and making a profit. Legal Form Bake n Take will be organized as a sole proprietorship, wholly owned and operated by Mr. Kirakos Panossian Traditional Home-Style Restaurant. Bake n Take is registered in the state of Texas a community property state. Location and Facilities The 3,400 square foot restaurant will be located in a West Roads Shopping Center, a retail strip center located in the Benbrook suburb of Fort Worth, Texas. The restaurant is located in a major traffic area, at the intersection of Makario Road in Lakavitos area. Makario, a suburb of Lakavitos, Nicosia, has a population of over 310355 ( 2011) according to the wikipedia Report. The residential population in the immediate area is comprised of a mixture of single family and multi-family housing. The median household income is $46,532. Major employers include Cyta, Fbme bank and Bank of Cyprus.

2.2 Start-up Summary The retail outlet will be rented at one of the target location shopping malls. Our preference is Space A, for the main reason of reaching larger traffic. Startup requirements will be financed through owner investments. Start-up Requirements Start-up Expenses Kitchen and Fixtures Furniture and Interior Motor Cycle 22,600 18,500 2,500

Municipality parking fee Legal Rent Packaging and Stationary Contingencies Total Start-up Expenses Start-up Assets Cash Required Other Current Assets Long-term Assets Total Assets Total Requirements

24,000 3,500 18,000 6,500 4,850 100,450

40,000 0 0 40,000 140,450

2.3 Company Locations and Facilities Bake n Take locations will range in size from 50 70 meter square and will seat from 15 25 guests. 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 shopping malls along Orchard Road. The space selection will be chosen based upon the following criteria:

Community size: minimum of 310355 ( 2011) people within a radius of 8 kilometers. Tourist destination. Easy access. Large percentage of teenagers in the community.

All of these qualities are consistent with Bake n Take' 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. Bake n Take will directly compete with several fast food joints near to the shops, including Fernjolini, Avos, and Pizza Walker like Papa jhon and Pizza hut

Products We want to focus only on selling Lahamaju and Hallumi. Alcoholic drinks will not be sold in our outlet, as Bake n Take promotes a healthy and positive Cyprus lifestyle. Instead, we will offer soft drinks ( eg. Coca cola, fanta and juices) to complement the food. In promoting the Bake n Take lifestyle, we will offer various merchandise with our logo and colors, from hats to t-shirts, so that our customers can enjoy Bake n Take at home. Our food is exclusively manufactured by Company Bake n take and only from the bake n Take shop u can get our food. 3.1 Product Description Bake n Take primarily sells Lahamaju and Hallumi. Main products sold are: Lahamaju, Hallumi, Sandwich Falafel, Pizza, Bastourma and Bake n Take sandwich One of the main reason which make different our shop to other the we have same price for all product. like Lahamaju, Hallumi, sandwich falafel, Bastourma etc. u can buy them just with 1.50. 3.2 Competitive Comparison Bake n Take has several advantages over its leading competitors: Unique "fusion" concept of Lahamaju. We expect a high degree of enthusiasm and offer a fun store with friendly staff that reflects the company's youthful and energetic culture. Supporting merchandise items that support the company's brand building. Our product is made 100% fresh, compared to most fast food outlets that use frozen products. Our innovative packaging will be more entertaining than our competitors.

3.3 Sales Literature

Bake n Take will use advertising and sales programs to get the word out to customers.

2,000 color brochures to be distributed throughout destination near offices facilities: in-store, cinemas, area eateries, information during the grand opening in January 2005.

Half page magazine reviews in Singapore's lifestyle magazines that advertise the presence of the outlet.

3.4 Sourcing Fresh meet will be delivered everyday by our distributor directly from butchers. We also have an agreement with farmers to provide us the fresh vegetables every day, and all of our merchandise will be printed and produced by our owner office in Nicosia. 3.5 Sales Programs Each opening of Bake n Take will have, more or less, the same marketing mix as the others. Below are the programs that we will develop to open each location. Grand Opening Each new outlet will have outdoor signage as soon as possible. We want the signage to be supported by banners before the opening. Direct Mail Piece A stand-alone piece, folded, will be produced in full color on heavy weight paper. Inside will be all the important details of Bake n Take, explanation of our menu, prices, house of operation and a locator map. 3.6 Future Products For now, we will focus on selling Lahamaju and Hallumi . However, as we grow further, we will add new categories to our menu, such as Salads and fries. In the future, our growth strategy will be offering the franchise of our brand to food entrepreneurs in the region. Value Meal Sales of Bake n Take will not only generated from the selling of its famous Lahamaju, but also will be generated by the other products of menu. It primarily consists of a combination of our featured Falafel sandwich, Pizza, Bastourma and organic pie thos gives a huge revenue to the company. Further customization could be done by selling a bigger size of salads called "Bake n Take salads" to attract price sensitive customers. Private Parties Brochures and handouts will explain that we can handle banquets and private parties, in addition to our brochure that will list our daily entrees.
Daily Operations and Production Bake n Take will be open 6 days a week for Break Fast, lunch and dinner requiring multiple shifts. Kirakos will write the schedules. The schedules will be written in a manner that will allow the ability to increase or decrease hourly labor according to sales volume in order to maintain a consistent labor cost control.

Proper labeling and rotation techniques, accompanied by ample storage facilities will ensure that high quality prepared product will be sufficiently available to meet the demands during peak business hours. Replenishment and ongoing preparation will continue during off peak business hours. Kirakos will be responsible for ordering, receiving and maintaining sufficient inventory to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per week to preserve freshness. Standard grocery and supply orders will be ordered less often, according to a predetermined schedule and storage capacity. Mr. Kirakos will rely on operational checklists to verify that each work shift has been properly prepared for and to insure the operational standards are followed before, during and after work shifts. The restaurant layout, including the dining room, kitchen and serving line, has been designed for efficiency and flexibility to accommodate the fluctuation in customer traffic and peak meal periods. Upon arrival, guests will be greeted immediately by either the assistant manager or a server and asked for the seating preference. Drink orders will be taken and guests can munch on our complimentary rolls. Once the customers order is taken, the order will automatically be printed to a requisition printer located in the grill area. The grill cook will use the printed ticket to keep track of orders and place the meal under the heating lamps until the order is complete. The kitchen preparation line has been designed to be operated by a minimum staff of 1 line cook and a maximum of 4 cooks. This design allows line staffing to be adjusted to the business volume. Shift changes for all staff will involve cleanup, restocking and preparation. All monies will be settled at the end of each shift. The closing shift will involve designated closing duties that will leave the restaurant clean and fully prepared for the next day. Suppliers Because of their years of experience combined with their existing catering business, Kirakos have established relationships with qualified suppliers. These suppliers can provide reasonably priced products, delivered according to the schedule. Management Controls The Kirakos will practice sound management procedures in order to control costs, insure quality of product and provide friendly customer service. The following systems will be used by management: Order Guide: The restaurant will use an item specific order guide to track order history and maintain designated levels of product in inventory. Weekly Inventory: Management will conduct a weekly inventory to determine valuation for use in the preparation of weekly profit and loss reports. Daily Inventory Tracking: Daily inventory will be taken on specific items. Movement will be compared to sales data to ensure designated products have been properly accounted for. Administrative Systems With a limited staff, it is crucial that the kirakos remain current with daily cash outlay. The purchase of a POS ( point of sale ) system will immensely help them with these daily administrative reports : Daily Cash Control. Sales and receipts recorded by the POS system will be compared to actual cash and credit card deposits on a daily basis. Acceptable over/short amounts will be l imited to 5.00 per day. Discrepancies greater than 5.00 will prompt management to conduct an immediate audit to account for the difference. Monthly totals will be compared to actual P&L statements for accuracy. Cash, debit card and credit card receipts will be deposited in a deposit.

Weekly Prime Cost Report. Kirakos Panossian will prepare a weekly report that shows the gross profit margin after cost of goods sold and labor cost has been deducted from the sales revenue. The prime cost for this type of restaurant is expected to range from 60% to 65%. Proper control of the prime cost is the single most effective measure of managements ability to operate t he restaurant. Purchasing Records/Payables. A part time bookkeeper will process and record invoices and credits daily. Reports detailing cash expenditures, payments by check, and accounts payable transactions will be readily available. Check disbursements will be prepared by the bookkeeper. Check signing authority for the general operating account will be given to the general manager. Payroll Processing. Payroll checks will be issued bi-monthly. Kirakos Panossian will run reports from the time & attendance system, make necessary adjustments, and prepare for transfer to the payroll system. Payroll will be processed by a payroll processing service. Future Services Bake n Take has future plans to provide catering services for family reunions, weddings and other events desiring a home-style menu. This could potentially become a large po rtion of gross sales. The kirakos are targeting Year 2 and at that point, a sales agent would be hired to directly market the products for daily delivery or catered functions. Market Segments Bake n Take will appeal to a broad base of consumers in both the residential and business community. The location selected for THR was chosen primarily to appeal to the growing number of households in the area. The suburb of Nicosia located in old town of Nicosia, Nicosia has a population of over 310355 ( 2011) according to the Wikipedia Census Report. The residential population in the immediate area is comprised of a mixture of single family and multi-family housing. The median household income is 16536 for 2012. Target Market Segment Strategy Kirakos Panossian selected the subject area for its restaurant primarily because of its location to the very busy intersection of office and residential area The restaurant located in a Makario road center is located on entrance of the Nicosia from limasol and laranca or we can say that from every part of the Cyprus. This will encourage families tired from a day of work to stop in for a home cooked meal they can enjoy without the cleanup! Market Needs The Bake n Take area is in great need of a family style restaurant. This section of FBME Bank is commonly referred to as fast food alley The selection of fast food is vast however; the area is limited on its family restaurant choices. Bake n Take nearest competitor, The Frinjolini Restaurant, Avos, AJS, Pizza Hutts , Papa johns is located over 5 miles away from the location. Market Trends According to the National Restaurant Association, the top 10 trends for are: 1) locally sourced meats and seafood, 2) locally grown produce, 3) sustainability as a culinary theme, 4) nutritious kids dishes,

5) hyper-local items, (networked locally grown like a Craigslist for restaurants) 6) childrens nutrition as a culinary theme, 7) sustainable seafood, 8) gluten-free allergy conscious items, 9) back to basics cuisine, and 10) farm brand ingredients. Positioning Consumers believe that meals at home are healthier and higher quality than eating at restaurants. At Bake n Take, we will position ourselves as the premier home -style restaurant by preparing quality home cooked meals with simple wholesome ingredients. Kirakos will also provide home cooked fare that appeals to the current trends of healthier food and offer menu selections which will appeal to this group. Bake n Take will be positioned as the premier traditional home-style restaurant. Marketing Strategy and Implementation Bake n Take will position itself as the premier home-style restaurant in Nicosia. We will do this by providing quality home style meals, prepared with quality ingredients at reasonable prices. Customers will enjoy the quaint surroundings inside with the wood tables and checkered table cloths. Our restaurant will provide a relaxed atmosphere and when customers walk in they will be greeted by warm smiles and greeted just as they were arriving home. The chains have tried to create home-style restaurants but where they have failed is in the personal aspect of the business. The POS system known as The Expediter used to monitor inventories and time meals has replaced one of the most important aspects of a restaurant the friendliness of the staff! And in light of this, a handful of chain restaurants are beta testing self-pay tables! Our customers will enjoy our standard menu fare, along with seasonal menus so that we can better take advantage of cost savings and stay current with some of the food industry trends. At Bake n Take we plan to be the premier restaurant to work for as well. We believe that the restaurant industry is a great place to begin ones career or pursue full -time. In fact, according to the Restaurant Association, nearly half of all adults have worked in the restaurant industry at some point during their lives, and more than one out of four adults got their first job experience in a restaurant. At Bake n Take we believe that our restaurant will provide job opportunities both for the entry level applicant was well as for the part-time worker searching for flexibly in job hours. We will pay our employees a competitive salary and believe we can do so by meticulously keeping our records, including daily review of the Prime Cost Report, and utilize Cost Accounting Systems, to prevent inventory shortfalls. We will be proactive with our employees by scheduling regular performance reviews, and provide bonuses and other incentives to motivate our staff. We will also provide our employees with the most current training programs regarding safe food handling, and worker protection. Bake n Take will also remain current with current industry marketing tends.