Feasibility Report On Restaurant 3v3e5o
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FEASIBILITY REPORT ON ESTABLISHING THE HARMONY RESTRAURANT In partial fulfillment of Entrepreneurship & Management of Innovations
SUBMITTED TO:PROF. KISHOR BARAD PROF. VIPUL PATEL SUBMITTED BY: LIMBACHIYA HEMANG D.
13
PATEL BHAILAL M.
21
PATEL KIRAN J.
30
PRAJAPATI MAHESH S.
V.M. PATEL INSTITUTE OF MANAGEMENT GANPAT VIDYANAGAR, KHERVA
47
PREFACE It is a pleasure to keep this report in front of you. Project report is vitally important for M.B.A students because it develops the feelings among the students about industrial environment and business to develop the practical base. Theoretical knowledge is true only when we apply the same in the practical.
In the final year M.B.A there is a subject named “Entrepreneurship and management of innovation” Project’. Under the said curriculum a student has to do a detail analysis of a particular company. At the same time we must know that what are the Strengths and weakness of the company by analyzing overall organizational structure and its operations. And simultaneously analyze the opportunities and threats for establishing the restaurant.
In order to establish co-relation between the theoretical studies and practical training, it was suggested that some company should be analyzed and
accordingly
RESTAURANT”.
we
had
done
the
analysis
on
“HARMONY
ACKNOWLEDGEMENT We, the below mentioned students of the V. M. Patel Institute of Management, Kherva, here by pay our very sincere thanks to the
Prof.
Kishor Barad for giving us the wonderful opportunity for doing a entrepreneurship and management of innovation in our interest area as a part of our study. We would like to extend our sincere thanks to the V. M. Patel Institute of Management, Kherva, d to the said university for giving us the opportunity to increase our practical knowledge in our interest of management area. We also thanks to Prof. Kishor Barab who motivated us to undertake this project. He spent innumerable hours pursuing the first draft, suggesting many constructing and valuable modifications and critiques and there after largely contributed in editing the final draft. The contents of the report have been considerably enriched in the process. We are also thankful to all the professors of the institute for their very good .
CONTENTS SR
PARTICULAR
NO 1
2 3
4 5 6 7
8 9 10 11 12 13 14
PREFACE ACKNOWLEDGEMENT INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT 1.1 DEFINITION OF RESTAURANT 1.2 CHARACTERISTICES OF RESTAURANT 1.3 DIFFERENCE BETWEEN HOTEL & RESTAURANT 1.4 RESTAURANT CHAIN 1.5 FAST FOOD RESTAURANT SCOPE OF THE PROJECT RESTAURANT PROFILE 3.1 OBJECTIVES 3.2 MISSION STATEMENT 3.3 OUR TEAM 3.4 PLUS POINT OF OUR RESTAURANT THAN THE COMPETITORS 3.5 ESTIMATED STAFFS IN RESTAURANT PRODUCT PROFILE PROMOTERS PROFILE MENU OF HARMONY EQUIPMENTS IN RESTAURANT 7.1 F & B EQUIPMENTS 7.2 KITCHEN EQUIPMENTS 7.3 ELECTRONIC EQUIPMENTS 7.4 BANQUET HALL EQIPMENTS SALARY BUDGET FIXED & VARIBALE COSTS MARKET TRENDS MARKET POTENTIALS MARKETING STRATEGIES ESTIMATED DAYS FOR STARTING THE RESTAURANT FINANCIAL ANALYSIS 14.1 TRADING A/C
15
14.2 PROFIT & LOSS A/C 14.3 BALANCE SHEET CONCLUSION
CHAPTER 1 INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT 1.1 DEFINITION OF RESTRAURANT “A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine.” Restaurant means a business whose principal purpose is the sale of food or beverage served in paper, plastic or other disposable containers for immediate consumption inside, outside or away from the building, including businesses that provide delivery of food for immediate consumption. In the restaurants, products and suppliers are used on a “first-in, firstout” basis to ensure freshness. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone – from a single individual to a large family. .
1.2 CHARACTERISTICS OF RESTRAURANT 1. A business involving the preparation and serving of meals for Consumption on the premises or off the premises. 2. Normally require short amounts of time between the period of ordering and serving of the food. 3. Serve in edible or disposable containers. 4. Provide delivery of food for immediate consumption. 5. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone – from a single individual to a large family.
1.3 DIFFERENCE BETWEEN HOTEL AND RESTAURANT 1. Most hotels are family- run establishments and, as such, the services are more personalized than professional. 2. Hotels are classified into A, B, C and Economy category
while
Guesthouses fall under Upper, Medium and Economy class. Tariff quoted in A and B category hotels include all meals, a system followed by most establishments. The guesthouses is a less formal facility offering rooms is a part of a residential house or its annex, where the guests can share the family kitchen for meals.
3. During the peak tourist season i.e. early June to mid-September, it is Advisable to book hotel rooms in advance.
1.4 RESTAURANT CHAIN Restaurant chain is a set of related restaurants, typically with the same name in many different locations either under shared corporate ownership or franchising agreements.
1.5 FAST-FOOD RESTAURANT A fast-food restaurant is a restaurant characterized by food which is supplied quickly after ordering and by minimal service. Food purchased may or may not be eaten quickly as well.
CHAPTER 2 SCOPE OF THE PROJECT The aim of preparing this project report is to know how to establish the restaurant. The location of the restaurant is on Aroma circle, A’bad Palanpur highway, Palanpur. The place has been selected to capture the market potentiality and untapped opportunity present on this highway. The area of the land covers 12000 Sq. Feet. The land is an agricultural land, which is needed to be converted into Non-agricultural land. This procedure requires minimum 4 months. Construction work can be started when the government approves this land as a non-agricultural. The minimum time period for the completion (including approval of N.A. land) is one year. The restaurant is a part of service industry so that it very difficult is for marketer to provide the services so; it’s a challenging job. Service-product mix consists of: • Restaurant • Banquets hall There is a full range of services. And a customer-driven approach will be used. The valuable service will be given a priority.
The earlier survey made and prevailing market trends shows a huge market potential. There is a lack of outstanding quality in the niche market where the restaurant is planning to enter. The survey also shows certain unmet demands of customers in the market, which the restaurant is going to target. Such as, poolside banquet halls, modern styled , a peaceful environment (coffee shop). Though the cost of the project is very high, the project is expected to generate higher profits in the long run.
CHAPTER 3 RESTAURANT PROFILE ed Name
HARMONY RESTAURANT Size of Restaurant
Medium Scale Restaurant Products
Food & Beverages Banker’s Name
State Bank of India Location of Restaurant
Palanpur Ahmedabad Highway, Aroma circle, Palanpur 385001 (B.K.) Partners
Limbachiya Hemang D. Patel Bhailal M. Patel Kirankumar J. Prajapati Mahesh S.
3.1 OBJECTIVES OF RESTAURANT To provide high quality food to the customers. To provide better services to the customers. To provide better sitting facility to the customers. To provide better environment to the customers. To provide better waiting facility to the customers.
3.2 MISSION The mission of our restaurant is – “Every employee strives to provide 100 percent customer satisfaction - for every customer – every visit. This includes fast, friendly and attentive service, accuracy in order taking and filling, and anticipation of customer’s needs.” To achieve the economies of scale to minimize costs while maximizing value to Customers. To achieve leadership, core and functional competencies restaurant business.
3.3 OUR TEAM The ultimate aim of our restaurant is to remain the customer satisfaction and we have an energetic professional with proven calibre and the required expertise. Under the partnership of our team, we are never lacking in our efforts to make every single deal a resounding success. Working together as a well-knit team with a common goal to satisfy customer by providing quality food at competitive price and adhering to strict delivery schedules. This team consists of the experienced and dedicated staffs, who work in a team spirit to achieve common goals. In our pursuit for overall excellence, we have evolved pro-active mechanisms and work culture with introducing new food and beverages to satisfy customer and attract new customer. The Success of Organization will always depend on knowledge, experience and skills of the promoters, so it is necessary that whosoever are the owners of the company they must pour their blood to build image of the company.
3.4 PLUS POINTS OF OUR RESTAURANT THAN THE COMPETITORS 1. Give customers high quality foods. 2. Serve quickly than the competitors
3. Location of restaurant at clean and pleasant environment. 4. Serve the customers at a fair price than the competitors 5. Use of highest quality, freshest ingredients to make foods. 6. Use of the most current state of cooking equipment to ensure quality and safety in serving the customers.
7. Our restaurant provides a clean, comfortable environment especially suited for families.
3.5 ESTIMATED STAFFS IN RESTAURANT TOTAL STAFF
:
40
MORNING STAFF:
8
AFTERNOON STAFF
16
EVENING STAFF
16 40
CHAPTER 4 PRODUCT PROFILE PRODUCT CHARACTERISTICS (1) Restaurant - A new concept of restaurant in the city - Special facilities: hip card - Special discounts on festivals - Wide range of varieties in menu and quality food (2) Banquets - Lawn-cum-pool side banquet halls are there - Capacity: Lawn side In side
: 300 persons : 200 persons
- The main advantage of the design of banquet hall is that at the same time on the one place two parties can be simultaneously arranged. - And second one is in house banquet hall, which in-house hall can be used as a banquet hall when it is unused for discotheque - In-house is specially designed for conferences, with extra chargeable services. - “Environment”, which customers must consider at the time of decision-making. Customers can get here very different, peaceful, enjoyable and unique environment.
CHAPTER 5 PROMOTERS OF PROFILE Name
Mr. Prajapati Mahesh S.
Address
Palanpur
Age
22 Years.
Qualification
M.B.A (Marketing), B.B.A (Marketing & finance)
Name
Mr. Limbachiya Hemang D.
Address
Patan
Age
22 Years.
Qualification
M.B.A (Marketing), B.Com (s & Auditing)
Name
Mr. Patel Kiran J.
Address
Palanpur
Age
23 Years.
Qualification
M.B.A (Finance), B.B.A. (Finance & Marketing)
Name
Mr. Patel Bhailal M.
Address
Mehsana
Age
23 Years.
Qualification
M.B.A (Marketing), B.B.A. (Export & Marketing)
CHAPTER 6 MENU OF HARMONY SOUP Tomato Soup
30.00
Sweet Corn Soup
40.00
Sweet Corn Veg. Soup
45.00
Veg. Hot & Sour Soup
40.00
Veg. Man-Chow Soup
45.00
Cream Of Veg. Soup
40.00
Veg. Noodle Soup
40.00
APPETISERS Paneer Tikka Dry
55.00
Veg. Manchurian Dry
40.00
Mushroom Manchurian Dry
50.00
Paneer Chilly Dry
45.00
Veg. Spring Roll
55.00
Spicy Capsicum
45.00
SALAD Green salad
25.00
Tomato salad
20.00
Cheese cherry pineapple stick
30.00
Cucumber salad
25.00
INDIAN PANJABI HARMONY Sp. Veg.
60.00
Paneer Toofani
55.00
Paneer Tikka Masala
60.00
Paneer Butter Masala
55.00
Paneer Bhurjee
60.00
Paneer Tava Masala
65.00
Paneer Handi
60.00
Paneer Lajavab
60.00
Kadai Paneer
55.00
Paneer Do-Pyaza
60.00
Kesari Handi
55.00
Mutter Paneer
50.00
Palak Paneer
45.00
Dam Aloo
40.00
Sp. Veg. Handi
50.00
Mix Veg.
45.00
Veg. Kadai
50.00
Veg. Kolhapuri
50.00
Veg. Jaipuri
50.00
Veg. Makhanwala
55.00
Veg. Hydrabadi
55.00
Veg. Handi
45.00
Veg. Dilruba
50.00
Veg. Tava Masala
55.00
Veg. Shoal Aur Shabnam
55.00
Kaju Butter Masala
60.00
KOFTA Malai Kofta
40.00
Nargish Kofta
45.00
Kashmiri Kofta
45.00
Veg. Kofta
40.00
SWEET DISH Shahi Paneer
45.00
Navratna Korma
50.00
Veg. Singapori
50.00
Khoya Kaju
50.00
Dum Aloo Kashmiri
45.00
Paneer Mogalai
55.00
TANDOORI Roti
8.00
Butter Roti
10.00
Parotha
12.00
Butter Parotha
15.00
Stuffed Parotha
18.00
Methi Parotha
15.00
Kulcha
15.00
Butter Kulcha
18.00
Stuffed Kulcha
20.00
Nan
15.00
Butter Nan
18.00
Stuffed Nan
18.00
Cheese Nan
20.00
Kashmiri Nan
20.00
RICE HARMONY Pulav
50.00
Steam Rice
40.00
Jeera Rice
45.00
Veg. Pulav
50.00
Kashmiri Pulav
55.00
Veg Biryani
55.00
Veg Hydrabadi Biryani
60.00
Handi Biryani
60.00
FRIED RICE Veg. Fried Rice
45.00
Noodles Fried Rice
50.00
Garlic Ginger Fried Rice
50.00
Mushroom Fried Rice
55.00
Jeera Fried Rice
50.00
Veg. Hong Kong Fried Rice
60.00
Szechwan Fried Rice
60.00
DAL Dal Tadka
35.00
Dal Fry Butter
40.00
Dal Makhani
45.00
RAITA Pineapple raita
25.00
Boondi raita
25.00
Mix raita
30.00
Tomato raita
25.00
Onion raita
20.00
Curd
15.00
CHINESE American Chopsuey
50.00
Chinese Chopsuey
50.00
Paneer Chilly
55.00
Mushroom Manchurian
50.00
Szechwan Hakka Noodles
45.00
Veg. Manchurian
40.00
Veg. Hong Kong
45.00
Veg. Chow Mien
45.00
Veg Chow-Chow
50.00
Veg Singapore
60.00
Veg Boll In Garlic Sauce
50.00
Veg Hakka Noodles
55.00
CONTINENTAL HARMONY Sp. Sizzler
75.00
Veg. Grilled Sizzler
60.00
Backed Macroni With Pineapple
50.00
Backed Veg. With Pineapple
45.00
Backed Spaghetti With Pineapple
50.00
French Revoling
40.00
Backed Macroni
45.00
Backed Spaghetti
45.00
Backed Veg.
40.00
PAPAD Roasted Papad
5.00
Fry Papad
8.00
Masala Papad
10.00
SOUTHINDIAN HARMONY Sp. Dhosa
35.00
Sada Dhosa
25.00
Masala Dhosa
30.00
Rava Sada Dhosa
30.00
Rava Masala Dhosa
35.00
Paper Sada Dhosa
25.00
Paper Masala Dhosa
35.00
Family Dhosa
50.00
Spring Dhosa
45.00
Mysore Dhosa
35.00
Mysore Masala Dhosa
40.00
Plain Uttapam
25.00
Tomato Uttapam
30.00
Masala Uttapam
35.00
Six In One Uttapam
45.00
Idly Sambhar
30.00
Fry Idly
35.00
Mendu Wada
30.00
Sandwich Uttapam
40.00
Upma
30.00
SNACKS HARMONY Break Fast
65.00
Bread Butter
15.00
Bread Butter – Jam
20.00
Veg. Sandwich
20.00
Veg Toast Sandwich
20.00
Veg Grill Sandwich
25.00
Veg Cheese Sandwich
25.00
Veg Cheese Toast Sandwich
30.00
Veg Cheese Grill Sandwich
35.00
Garlic Toast Sandwich
25.00
Veg Club Sandwich
30.00
Cutlet
25.00
Samosa
20.00
Finger Chips
25.00
Masala Sandwich
25.00
Chana Chat
35.00
Wafer
15.00
HOT BEVERAGES Tea
8.00
Masala Tea
10.00
Coffee
10.00
Milk
10.00
Bournvita
15.00
Corn Flakes with Milk
25.00
COLD BEVERAGES Butter Milk
10.00
Lassi
25.00
Special Lassi
30.00
Fresh Lemon Water
10.00
Lime Soda
15.00
Jal Jeera
10.00
Jal Jeera Soda
15.00
Soft Drinks
12.00
Soda
10.00
Mineral Water
15.00
Cold Coffee
25.00
Cold Coffee With Ice Cream
30.00
FROZEN DESERTS Raj Bhog Ice Cream
35.00
Butter Scotch Ice Cream
30.00
Anjeer Ice Cream
30.00
Kaju Draksh Ice Cream
25.00
Kesar Pista Ice Cream
25.00
Cassata Ice Cream
25.00
Vanilla Ice Cream
20.00
Strawberry Ice Cream
20.00
Pineapple Ice Cream
20.00
Chocolate Ice Cream
20.00
CANDY Mango Dolly
10.00
Chocobar
15.00
Raspberry dolly
10.00
Chocolate cone
20.00
Butterscotch cone
15.00
MILK SHAKE Kaju Draksh
30.00
Kesar Pista
30.00
Raj Bhog
40.00
Butter Scotch
35.00
Anjeer
35.00
Vanilla
25.00
Strawberry
30.00
Pineapple
30.00
MILK SHAKE WITH ICE CREAM Kaju Draksh
35.00
Kesar Pista
35.00
Raj Bhog
45.00
Anjeer
40.00
Vanilla
30.00
Strawberry
30.00
Pineapple
30.00
Chocolate
30.00
CHAPTER 7 EQUIPMENTSIN RESTAURANT 7.1 F & B EQUIPMENTS ITEM
SPOON FORK KNIFE SERVICE SPOON SERVICE FORK SOUP SPOON LARGE PLATE SMALL PLATE SERVING BOWL DESSERT PLATE DESSERT FORK DESSERT SPOON CUPS AND SAUCERS TEA SPOONS MILK POT SUGAR POT WATER GLASS SOUP BOWL WATER JUG SERVICE TRAY NAPKIN STAND JUICE GLASS (250 ML) JUICE GLASS (300 ML) SOUP CUP CANDLE STAND
QTY
20 Doz. 20 Doz. 10 Doz. 5 Doz. 5 Doz. 5 Doz. 6 Doz. 6 Doz. 6 Doz. 6 Doz. 3 Doz. 3Doz. 4 Doz. 2 Doz. 20 Nos. 20 Nos. 80 Nos. 3 Doz. 2 Doz. 20Nos. 5 Nos. 5 Doz. 5 Doz. 4 Doz. 20 Nos.
UNIT PRICE (Rs.) 115 115 115 200 200 120 725 458 420 540 90 90 225 95 45 47 150 360 3000 225 96 130 150 225 22
TOTAL COST (Rs.) 2300 2300 1150 1000 1000 600 4350 2748 2520 3240 270 270 900 190 900 940 12000 1080 6000 4500 480 650 750 900 440
STRAW STAND TOOTH PICK STAND SERVICE TRAY (CONTINENTAL) BOTTLE OPENER BUFFET TABLES ROUND TABLES ROUND TABLES ( SMALL ) WOODEN CHAIRS TOTAL COST
10 Nos. 20 Nos. 10 Nos.
130 80
13 4 275
10 Nos. 5 8 20 25
6 300 350 200 110
2750 60 1500 2800 4000 2750 65,548
7.2 KITCHEN EQUIPMENTS ITEM
QTY.
UNIT
TOTAL
3 BURNER GAS RANGE
2
PRICE (Rs.) 17,000
COST (Rs.) 34000
FOR CHINESE 2 BURNER GAS RANGE
6
16,000
96000
FOR INDIAN 4 BURNER GAS RANGE
2
20,000
40000
CONTINENTAL BULK COOKER 3 SINK WASH UNIT WORK TABLE WITH
2 2 2
3,000 12,000 4,000
6000 24000 8000
SHELVES HOT PICK UP COUNTER 4 DOORS REFRIGERATOR SALAMANDER / TOASTER SANDWICH GRILLER DEEP FAT FRYER MIXER GRIENDER WATER COOLER
3 2 2 2 2 2 2
5,000 20,000 12,000 11,500 5,500 2,500 32,000
15000 40000 24000 23000 11000 5000 64000
JUICER DEGCHI (SMALL) ROUND SPOON FLAT SPOON GARBAGE CANS STEEL BOX ROLLING PIN HOT PLATE LARGE KNIFE WET MASALA GRINDER BUTTER KNIFE ICE CREAM SCOOPER FRY PANS KADAI SLICER KNIVES SMALL OVEN TEA CUM MILK BOILER MOBILE TANDOOR DINNING TABLE TOTAL COST
2 5 10 8 4 4 4 4 6 2 4 4 8 5 5 10 2 2 4 10
9,700 125 40 50 350 350 20 1,000 100 700 63 45 40 50 35 90 600 2,200 1,100 1,800
19400 625 400 400 1400 1400 80 4000 600 1400 252 180 320 250 175 900 1200 4400 4400 18000 4,49,782
7.3 ELECTRONIC EQUIPMENT Sr. No EQUIPMENT
1 2 3 4 5 6 7 8 9
TUBE LIGHT FANS BIG FANS SMALL BULBS SALAMANDER WATER COOLER A.C. EXHAUST FANS WEIGHT MACHINE
QTY
15 7 5 13 2 2 4 4 1
PRICE PER
TOTAL
QUANTITY
COST
200 765 1250 40 2000 7200 25300 495 5500
3,000 5,355 6,250 520 4,000 14,400 1,01,200 1,980 5,500
10 11 12
REFRIGERATOR GRILLER OVEN
2 2 2
19700 1375 3750
TOTAL COST
39,400 2,750 7,500 1,91,855
7.4 EQUIPMENTS IN BENQUIT HALL Sr.
EQUIPMENT
QTY.
No. 1 2 3 4
TUBE LIGHT BULBS A.C. VACCUM
CLEANER TOTAL
PRICE PER
TOTAL
THE
COST
14 25 10 2
EQUIPMENT 200 40 25300 5000
2800 1000 253000 10000
51
30,540
2,66,800
CHAPTER 8 SALARY BUDGET FRONT OFFICE BUDGET S
DESIGNATION
r.N o. 1 2 3
NO. OF
SALAR
MONTHL
Yearly
STAFF
Y PER
Y PAY
PAY
RESTAURANT
STAFF 1 10,000
10,000
1,20,000
MANAGER GATE KEEPER ANT TOTAL
1 1 3
1,500 5,000 16,500
18,000 60,000 1,98,000
1,500 5,000 16,500
KITCHEN DEPARTMENT S
DESIGNATION
r.N
NO. OF
SALARY
MONT
YEARLY
STAFF
PER
HLY
PAY
o. 1
EXECUTIVE
STAFF PAY 1 6,000 6,000
2 3
SHEAF OTHER SHEAFS KITCHEN
7 4
3,000 1,200
72,000
21,000 4,800
2,52,000 57,600
31,800
3,81,600
STEWARD TOTAL
12
FOOD & BEVERAGE DEPARTMENT S
DESIGNATION
NO. OF
SALARY
MONTH
YEARLY
r.N o. 1 F & B MANAGER 2 STEWARD TOTAL
STAFF
PER
LY PAY
PAY
1 25 26
STAFF 6,000 1,500 7,500
6,000 37,500 43,500
72,000 4,50,000 5,22,000
TOTAL SALARY OF ALL DEPARTMENTS Sr. No. 1 2 3
NAME OF DEPARTMENT FRONT OFFICE FOOD & BEVERAGES KITCHEN TOTAL
MONTHLY PAY 16,500 43,500 31,800 91,800
YEARLY PAY 1,98,000 5,22,000 3,81,600 11,01,600
CHAPTER 9 FIXED (INSTALLATION) COST Sr.
PARTICULARS
AMOUNT
No. 1
CIVIL WORK COST
27,00,000
2
LAND COST
35,00,000
3
KITCHEN COST
6,65,475
4
GAS CONNECTIONS
2,09,467
5
TELEPHONE CONNECTIONS
6 7
COMPUTERS FURNITURE
8
FIRE FIGHTING PLAN
16,300
9
GENERATORS
65,000
5,000 25,000 6,65,091
7851333
TOTAL VARIABLE COST Sr.
PARTICULARS
AMOUNT
No. 1 1.1 1.2 2 3 5 5.1 5.2 5.3 5.4
LABOUR COST SALARY STAFF MEAL ELECTRICITY TELEPHONE MISCELLANEOUS STATIONARY CLEANING AGENTS GAS NEWSPAPERS TOTAL
91800 28250 61000 21500 8750 18000 13,600 1800 2,44,700
CHAPTER 10 MARKET TRENDS There are certain restaurant in proper city, in Palanpur and deesa Such as, o Way wait o Lajvanti o Ramdev o Sudama o Khodiyar o Ramzumpdi o Banas
• But in the surrounding 2 – 5 k.m.s of area, from the region choosen, there is no availability even of any restaurant.
• Lajvanti and Way wait are, a very popular and good restaurant, once upon a time has suffered a lot due to the inconsistency in of product and service quality.
• Due to Way wait lost quality people are looking forward for that quality to come back into the market. • People want a place where they can get everything “from fun to rest.” • Highest traffic is being noted on this highway.
• This highway meets to the way of Ahmedabad.
CHAPTER 11 MARKET POTENTIAL • Lot of developments already done as well as still to be done on the highway.
• Very long distance from Palanpur and Ahmedabad. • Road having a lot of traffic.
• Surrounding residential area. • Major entertainment and other sources on highway. E.g. multiplexes, temples, Automobile showrooms, Car repairers. • Adoptive nature and culture of people in region. • People in search of a high standard/ quality service to come back into the market. • Away from city area. Generally people like to have a peaceful and different place for the parties.
CHAPTER 12 MARKETING STRATEGIES ADVERTISING o ment in all the local news paper Gujarat Samachar Sandesh Divyabhashkar INTERACTIVE MARKETING • All the customers are targeted through interactive marketing. • Helps managers or marketer to know customer’s satisfaction level as well as to know new expectations. Also helps to think towards serve new segments. • One way to get customer as well as stakeholders’ and thus help to increase the value. HIP CARDS • hip cards for regular/ special customers. • Regular customers will be included in the hip card scheme. • Under this scheme the special benefits that customer can get 15 % discount in Restaurant 10 % discount in Banquets
ENTERTAINMENT PROGRAMS • Food Festival Musical and cultural nights Exhibition of arts of different states Fix rate of dish and Buffet CUSTOMER RELATIONSHIP MANAGEMENT (CRM) • Customer relationship management to build long-term relationship with customers and to retain existing customers. • CRM practices would include:
Greetings on birthday and special occasions Gifts to valuable customer.
Cards customers on birthday and special occasions with an attractive offer to the customers for special occasion in the restaurant.
CUSTOMER QUERY HANDLING • Query handling on the telephone as well as personally.
CHAPTER 13 ESTIMATED DAYS FOR THE STARTING THE RESTAURANT Work
Estimated day
Start Execution Foundation Up to Plinth Coping Bricks works up to linther Bricks works up to celing level Electrical work Slab Work Bricks works up to linther Bricks works up to celing level Electrical work Plaster work P.O.P work Furniture Other End
0 day 15 days 22 days 28 days 34 days 53 days 66 days 85 days 98 days 107 days 122 days 129 days 165 days 195 days 235 days 255 days 270 days
CHAPTER 14 FINANCIAL ANALYSIS 14.1 TRADING FOR THE YEAR ENDED 31, MARCH 2006
PARTICULARS To Purchase To Food Purchase To Transportation Cost To Inventory Maintenance Cost To Gross Profit
AMOUNT 7,65,715 71200
PARTICULARS By Sales By Food Sales
AMOUNT 19,20,215
24618
(Transferred To The P & L A/c)
10,58,682
Total
19,20,215 Total
19,20,215
14.2 PROFIT & LOSS FOR THE YEAR ENDED ON 31 MARCH - 2006
Cr Dr. PARTICULARS Expenditure
Amounts PARTICULARS To Gross Profit (Transferred from trading
Beverages Consumed To Salaries To Staff Meal Expenses A/c To Electricity Expenses To Telephone Expense To istrative Expenses To Stationary Expenses To Cleaning Agents To Maintenance & Repairs
70000 1161600 28250 21000 61500 69780 8750 18000
A/c To Gas A/c To Newspaper Expenses A/c To Decoration Expenses A/c To Generator & Diesel A/c To Panchayat Tax To Fire Fighting A/c To Depriciation : Building 160000 Equipment 35359 Furniture 19000 To Interest On Loan To Interest On Capital Kiran A/c Bhaillal A/c Hemang A/c Mahesh A/c
93000 13600 1800 65000 53025 3500 16300
214359 380000 60000 60000 60000 60000
A/c Income Sale Of Food, Beverages Income from banquet hall
. Amounts 10,58,682
2220000 675000
Net profit (transferred to B/S) Total
3,75,536 28,95,000 Total
28,95,000
14.3 BALANCE SHEET FOR THE YEAR ENDED 31st MARCH, 2006
Liabilities
Amount Assets
Capital A/c Kiran A/c Bhaillal A/c Hemang A/c Mahesh A/c
1000000 1000000 1000000 1000000
Net profit loan from SBI
3,75,536 4000000
Total
8375536
Amount
Land & Building F& B equipment Kitchen Equipment Gas connections Telephone connections Computers Furniture Electronic equipment Equipment in restaurant and
6200000 65548 665475 209467 5,000 25,000 665091 191,855
banquets hall fire fighting equipment Generators Total
266800 16300 65000 8375536
CHAPTER 15 CONCLUSION After preparing the project report on” Entrepreneurship & Management of Innovations”, we conclude that establishment of any organization is really a crucial task. The promoters have to deal with many circumstances which require high involvement in decision making and strategic planning regarding proper innovations. However it is essential that the good top management personnel for the entire Unit who carry out their responsibilities in well manner. The motto of our restaurant is:“TO SERVE THE CUSTOMERS AT FAIR PRICE.” The only thing that we have to keep in mind that as the market potential for restaurant is increasing, we have to maintain our reputation by maintaining the quality of the services and customer relationship also. The net profit of our restaurant in the year 2006 is Rs. 3,75,536 and we always try our best to achieve the targeted profit in the later years. We have tried our level best to prepare this entrepreneurship & management of Innovation report. If any mistake is there in preparing this report, please excuse us.
SUBMITTED TO:PROF. KISHOR BARAD PROF. VIPUL PATEL SUBMITTED BY: LIMBACHIYA HEMANG D.
13
PATEL BHAILAL M.
21
PATEL KIRAN J.
30
PRAJAPATI MAHESH S.
V.M. PATEL INSTITUTE OF MANAGEMENT GANPAT VIDYANAGAR, KHERVA
47
PREFACE It is a pleasure to keep this report in front of you. Project report is vitally important for M.B.A students because it develops the feelings among the students about industrial environment and business to develop the practical base. Theoretical knowledge is true only when we apply the same in the practical.
In the final year M.B.A there is a subject named “Entrepreneurship and management of innovation” Project’. Under the said curriculum a student has to do a detail analysis of a particular company. At the same time we must know that what are the Strengths and weakness of the company by analyzing overall organizational structure and its operations. And simultaneously analyze the opportunities and threats for establishing the restaurant.
In order to establish co-relation between the theoretical studies and practical training, it was suggested that some company should be analyzed and
accordingly
RESTAURANT”.
we
had
done
the
analysis
on
“HARMONY
ACKNOWLEDGEMENT We, the below mentioned students of the V. M. Patel Institute of Management, Kherva, here by pay our very sincere thanks to the
Prof.
Kishor Barad for giving us the wonderful opportunity for doing a entrepreneurship and management of innovation in our interest area as a part of our study. We would like to extend our sincere thanks to the V. M. Patel Institute of Management, Kherva, d to the said university for giving us the opportunity to increase our practical knowledge in our interest of management area. We also thanks to Prof. Kishor Barab who motivated us to undertake this project. He spent innumerable hours pursuing the first draft, suggesting many constructing and valuable modifications and critiques and there after largely contributed in editing the final draft. The contents of the report have been considerably enriched in the process. We are also thankful to all the professors of the institute for their very good .
CONTENTS SR
PARTICULAR
NO 1
2 3
4 5 6 7
8 9 10 11 12 13 14
PREFACE ACKNOWLEDGEMENT INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT 1.1 DEFINITION OF RESTAURANT 1.2 CHARACTERISTICES OF RESTAURANT 1.3 DIFFERENCE BETWEEN HOTEL & RESTAURANT 1.4 RESTAURANT CHAIN 1.5 FAST FOOD RESTAURANT SCOPE OF THE PROJECT RESTAURANT PROFILE 3.1 OBJECTIVES 3.2 MISSION STATEMENT 3.3 OUR TEAM 3.4 PLUS POINT OF OUR RESTAURANT THAN THE COMPETITORS 3.5 ESTIMATED STAFFS IN RESTAURANT PRODUCT PROFILE PROMOTERS PROFILE MENU OF HARMONY EQUIPMENTS IN RESTAURANT 7.1 F & B EQUIPMENTS 7.2 KITCHEN EQUIPMENTS 7.3 ELECTRONIC EQUIPMENTS 7.4 BANQUET HALL EQIPMENTS SALARY BUDGET FIXED & VARIBALE COSTS MARKET TRENDS MARKET POTENTIALS MARKETING STRATEGIES ESTIMATED DAYS FOR STARTING THE RESTAURANT FINANCIAL ANALYSIS 14.1 TRADING A/C
15
14.2 PROFIT & LOSS A/C 14.3 BALANCE SHEET CONCLUSION
CHAPTER 1 INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT 1.1 DEFINITION OF RESTRAURANT “A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine.” Restaurant means a business whose principal purpose is the sale of food or beverage served in paper, plastic or other disposable containers for immediate consumption inside, outside or away from the building, including businesses that provide delivery of food for immediate consumption. In the restaurants, products and suppliers are used on a “first-in, firstout” basis to ensure freshness. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone – from a single individual to a large family. .
1.2 CHARACTERISTICS OF RESTRAURANT 1. A business involving the preparation and serving of meals for Consumption on the premises or off the premises. 2. Normally require short amounts of time between the period of ordering and serving of the food. 3. Serve in edible or disposable containers. 4. Provide delivery of food for immediate consumption. 5. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone – from a single individual to a large family.
1.3 DIFFERENCE BETWEEN HOTEL AND RESTAURANT 1. Most hotels are family- run establishments and, as such, the services are more personalized than professional. 2. Hotels are classified into A, B, C and Economy category
while
Guesthouses fall under Upper, Medium and Economy class. Tariff quoted in A and B category hotels include all meals, a system followed by most establishments. The guesthouses is a less formal facility offering rooms is a part of a residential house or its annex, where the guests can share the family kitchen for meals.
3. During the peak tourist season i.e. early June to mid-September, it is Advisable to book hotel rooms in advance.
1.4 RESTAURANT CHAIN Restaurant chain is a set of related restaurants, typically with the same name in many different locations either under shared corporate ownership or franchising agreements.
1.5 FAST-FOOD RESTAURANT A fast-food restaurant is a restaurant characterized by food which is supplied quickly after ordering and by minimal service. Food purchased may or may not be eaten quickly as well.
CHAPTER 2 SCOPE OF THE PROJECT The aim of preparing this project report is to know how to establish the restaurant. The location of the restaurant is on Aroma circle, A’bad Palanpur highway, Palanpur. The place has been selected to capture the market potentiality and untapped opportunity present on this highway. The area of the land covers 12000 Sq. Feet. The land is an agricultural land, which is needed to be converted into Non-agricultural land. This procedure requires minimum 4 months. Construction work can be started when the government approves this land as a non-agricultural. The minimum time period for the completion (including approval of N.A. land) is one year. The restaurant is a part of service industry so that it very difficult is for marketer to provide the services so; it’s a challenging job. Service-product mix consists of: • Restaurant • Banquets hall There is a full range of services. And a customer-driven approach will be used. The valuable service will be given a priority.
The earlier survey made and prevailing market trends shows a huge market potential. There is a lack of outstanding quality in the niche market where the restaurant is planning to enter. The survey also shows certain unmet demands of customers in the market, which the restaurant is going to target. Such as, poolside banquet halls, modern styled , a peaceful environment (coffee shop). Though the cost of the project is very high, the project is expected to generate higher profits in the long run.
CHAPTER 3 RESTAURANT PROFILE ed Name
HARMONY RESTAURANT Size of Restaurant
Medium Scale Restaurant Products
Food & Beverages Banker’s Name
State Bank of India Location of Restaurant
Palanpur Ahmedabad Highway, Aroma circle, Palanpur 385001 (B.K.) Partners
Limbachiya Hemang D. Patel Bhailal M. Patel Kirankumar J. Prajapati Mahesh S.
3.1 OBJECTIVES OF RESTAURANT To provide high quality food to the customers. To provide better services to the customers. To provide better sitting facility to the customers. To provide better environment to the customers. To provide better waiting facility to the customers.
3.2 MISSION The mission of our restaurant is – “Every employee strives to provide 100 percent customer satisfaction - for every customer – every visit. This includes fast, friendly and attentive service, accuracy in order taking and filling, and anticipation of customer’s needs.” To achieve the economies of scale to minimize costs while maximizing value to Customers. To achieve leadership, core and functional competencies restaurant business.
3.3 OUR TEAM The ultimate aim of our restaurant is to remain the customer satisfaction and we have an energetic professional with proven calibre and the required expertise. Under the partnership of our team, we are never lacking in our efforts to make every single deal a resounding success. Working together as a well-knit team with a common goal to satisfy customer by providing quality food at competitive price and adhering to strict delivery schedules. This team consists of the experienced and dedicated staffs, who work in a team spirit to achieve common goals. In our pursuit for overall excellence, we have evolved pro-active mechanisms and work culture with introducing new food and beverages to satisfy customer and attract new customer. The Success of Organization will always depend on knowledge, experience and skills of the promoters, so it is necessary that whosoever are the owners of the company they must pour their blood to build image of the company.
3.4 PLUS POINTS OF OUR RESTAURANT THAN THE COMPETITORS 1. Give customers high quality foods. 2. Serve quickly than the competitors
3. Location of restaurant at clean and pleasant environment. 4. Serve the customers at a fair price than the competitors 5. Use of highest quality, freshest ingredients to make foods. 6. Use of the most current state of cooking equipment to ensure quality and safety in serving the customers.
7. Our restaurant provides a clean, comfortable environment especially suited for families.
3.5 ESTIMATED STAFFS IN RESTAURANT TOTAL STAFF
:
40
MORNING STAFF:
8
AFTERNOON STAFF
16
EVENING STAFF
16 40
CHAPTER 4 PRODUCT PROFILE PRODUCT CHARACTERISTICS (1) Restaurant - A new concept of restaurant in the city - Special facilities: hip card - Special discounts on festivals - Wide range of varieties in menu and quality food (2) Banquets - Lawn-cum-pool side banquet halls are there - Capacity: Lawn side In side
: 300 persons : 200 persons
- The main advantage of the design of banquet hall is that at the same time on the one place two parties can be simultaneously arranged. - And second one is in house banquet hall, which in-house hall can be used as a banquet hall when it is unused for discotheque - In-house is specially designed for conferences, with extra chargeable services. - “Environment”, which customers must consider at the time of decision-making. Customers can get here very different, peaceful, enjoyable and unique environment.
CHAPTER 5 PROMOTERS OF PROFILE Name
Mr. Prajapati Mahesh S.
Address
Palanpur
Age
22 Years.
Qualification
M.B.A (Marketing), B.B.A (Marketing & finance)
Name
Mr. Limbachiya Hemang D.
Address
Patan
Age
22 Years.
Qualification
M.B.A (Marketing), B.Com (s & Auditing)
Name
Mr. Patel Kiran J.
Address
Palanpur
Age
23 Years.
Qualification
M.B.A (Finance), B.B.A. (Finance & Marketing)
Name
Mr. Patel Bhailal M.
Address
Mehsana
Age
23 Years.
Qualification
M.B.A (Marketing), B.B.A. (Export & Marketing)
CHAPTER 6 MENU OF HARMONY SOUP Tomato Soup
30.00
Sweet Corn Soup
40.00
Sweet Corn Veg. Soup
45.00
Veg. Hot & Sour Soup
40.00
Veg. Man-Chow Soup
45.00
Cream Of Veg. Soup
40.00
Veg. Noodle Soup
40.00
APPETISERS Paneer Tikka Dry
55.00
Veg. Manchurian Dry
40.00
Mushroom Manchurian Dry
50.00
Paneer Chilly Dry
45.00
Veg. Spring Roll
55.00
Spicy Capsicum
45.00
SALAD Green salad
25.00
Tomato salad
20.00
Cheese cherry pineapple stick
30.00
Cucumber salad
25.00
INDIAN PANJABI HARMONY Sp. Veg.
60.00
Paneer Toofani
55.00
Paneer Tikka Masala
60.00
Paneer Butter Masala
55.00
Paneer Bhurjee
60.00
Paneer Tava Masala
65.00
Paneer Handi
60.00
Paneer Lajavab
60.00
Kadai Paneer
55.00
Paneer Do-Pyaza
60.00
Kesari Handi
55.00
Mutter Paneer
50.00
Palak Paneer
45.00
Dam Aloo
40.00
Sp. Veg. Handi
50.00
Mix Veg.
45.00
Veg. Kadai
50.00
Veg. Kolhapuri
50.00
Veg. Jaipuri
50.00
Veg. Makhanwala
55.00
Veg. Hydrabadi
55.00
Veg. Handi
45.00
Veg. Dilruba
50.00
Veg. Tava Masala
55.00
Veg. Shoal Aur Shabnam
55.00
Kaju Butter Masala
60.00
KOFTA Malai Kofta
40.00
Nargish Kofta
45.00
Kashmiri Kofta
45.00
Veg. Kofta
40.00
SWEET DISH Shahi Paneer
45.00
Navratna Korma
50.00
Veg. Singapori
50.00
Khoya Kaju
50.00
Dum Aloo Kashmiri
45.00
Paneer Mogalai
55.00
TANDOORI Roti
8.00
Butter Roti
10.00
Parotha
12.00
Butter Parotha
15.00
Stuffed Parotha
18.00
Methi Parotha
15.00
Kulcha
15.00
Butter Kulcha
18.00
Stuffed Kulcha
20.00
Nan
15.00
Butter Nan
18.00
Stuffed Nan
18.00
Cheese Nan
20.00
Kashmiri Nan
20.00
RICE HARMONY Pulav
50.00
Steam Rice
40.00
Jeera Rice
45.00
Veg. Pulav
50.00
Kashmiri Pulav
55.00
Veg Biryani
55.00
Veg Hydrabadi Biryani
60.00
Handi Biryani
60.00
FRIED RICE Veg. Fried Rice
45.00
Noodles Fried Rice
50.00
Garlic Ginger Fried Rice
50.00
Mushroom Fried Rice
55.00
Jeera Fried Rice
50.00
Veg. Hong Kong Fried Rice
60.00
Szechwan Fried Rice
60.00
DAL Dal Tadka
35.00
Dal Fry Butter
40.00
Dal Makhani
45.00
RAITA Pineapple raita
25.00
Boondi raita
25.00
Mix raita
30.00
Tomato raita
25.00
Onion raita
20.00
Curd
15.00
CHINESE American Chopsuey
50.00
Chinese Chopsuey
50.00
Paneer Chilly
55.00
Mushroom Manchurian
50.00
Szechwan Hakka Noodles
45.00
Veg. Manchurian
40.00
Veg. Hong Kong
45.00
Veg. Chow Mien
45.00
Veg Chow-Chow
50.00
Veg Singapore
60.00
Veg Boll In Garlic Sauce
50.00
Veg Hakka Noodles
55.00
CONTINENTAL HARMONY Sp. Sizzler
75.00
Veg. Grilled Sizzler
60.00
Backed Macroni With Pineapple
50.00
Backed Veg. With Pineapple
45.00
Backed Spaghetti With Pineapple
50.00
French Revoling
40.00
Backed Macroni
45.00
Backed Spaghetti
45.00
Backed Veg.
40.00
PAPAD Roasted Papad
5.00
Fry Papad
8.00
Masala Papad
10.00
SOUTHINDIAN HARMONY Sp. Dhosa
35.00
Sada Dhosa
25.00
Masala Dhosa
30.00
Rava Sada Dhosa
30.00
Rava Masala Dhosa
35.00
Paper Sada Dhosa
25.00
Paper Masala Dhosa
35.00
Family Dhosa
50.00
Spring Dhosa
45.00
Mysore Dhosa
35.00
Mysore Masala Dhosa
40.00
Plain Uttapam
25.00
Tomato Uttapam
30.00
Masala Uttapam
35.00
Six In One Uttapam
45.00
Idly Sambhar
30.00
Fry Idly
35.00
Mendu Wada
30.00
Sandwich Uttapam
40.00
Upma
30.00
SNACKS HARMONY Break Fast
65.00
Bread Butter
15.00
Bread Butter – Jam
20.00
Veg. Sandwich
20.00
Veg Toast Sandwich
20.00
Veg Grill Sandwich
25.00
Veg Cheese Sandwich
25.00
Veg Cheese Toast Sandwich
30.00
Veg Cheese Grill Sandwich
35.00
Garlic Toast Sandwich
25.00
Veg Club Sandwich
30.00
Cutlet
25.00
Samosa
20.00
Finger Chips
25.00
Masala Sandwich
25.00
Chana Chat
35.00
Wafer
15.00
HOT BEVERAGES Tea
8.00
Masala Tea
10.00
Coffee
10.00
Milk
10.00
Bournvita
15.00
Corn Flakes with Milk
25.00
COLD BEVERAGES Butter Milk
10.00
Lassi
25.00
Special Lassi
30.00
Fresh Lemon Water
10.00
Lime Soda
15.00
Jal Jeera
10.00
Jal Jeera Soda
15.00
Soft Drinks
12.00
Soda
10.00
Mineral Water
15.00
Cold Coffee
25.00
Cold Coffee With Ice Cream
30.00
FROZEN DESERTS Raj Bhog Ice Cream
35.00
Butter Scotch Ice Cream
30.00
Anjeer Ice Cream
30.00
Kaju Draksh Ice Cream
25.00
Kesar Pista Ice Cream
25.00
Cassata Ice Cream
25.00
Vanilla Ice Cream
20.00
Strawberry Ice Cream
20.00
Pineapple Ice Cream
20.00
Chocolate Ice Cream
20.00
CANDY Mango Dolly
10.00
Chocobar
15.00
Raspberry dolly
10.00
Chocolate cone
20.00
Butterscotch cone
15.00
MILK SHAKE Kaju Draksh
30.00
Kesar Pista
30.00
Raj Bhog
40.00
Butter Scotch
35.00
Anjeer
35.00
Vanilla
25.00
Strawberry
30.00
Pineapple
30.00
MILK SHAKE WITH ICE CREAM Kaju Draksh
35.00
Kesar Pista
35.00
Raj Bhog
45.00
Anjeer
40.00
Vanilla
30.00
Strawberry
30.00
Pineapple
30.00
Chocolate
30.00
CHAPTER 7 EQUIPMENTSIN RESTAURANT 7.1 F & B EQUIPMENTS ITEM
SPOON FORK KNIFE SERVICE SPOON SERVICE FORK SOUP SPOON LARGE PLATE SMALL PLATE SERVING BOWL DESSERT PLATE DESSERT FORK DESSERT SPOON CUPS AND SAUCERS TEA SPOONS MILK POT SUGAR POT WATER GLASS SOUP BOWL WATER JUG SERVICE TRAY NAPKIN STAND JUICE GLASS (250 ML) JUICE GLASS (300 ML) SOUP CUP CANDLE STAND
QTY
20 Doz. 20 Doz. 10 Doz. 5 Doz. 5 Doz. 5 Doz. 6 Doz. 6 Doz. 6 Doz. 6 Doz. 3 Doz. 3Doz. 4 Doz. 2 Doz. 20 Nos. 20 Nos. 80 Nos. 3 Doz. 2 Doz. 20Nos. 5 Nos. 5 Doz. 5 Doz. 4 Doz. 20 Nos.
UNIT PRICE (Rs.) 115 115 115 200 200 120 725 458 420 540 90 90 225 95 45 47 150 360 3000 225 96 130 150 225 22
TOTAL COST (Rs.) 2300 2300 1150 1000 1000 600 4350 2748 2520 3240 270 270 900 190 900 940 12000 1080 6000 4500 480 650 750 900 440
STRAW STAND TOOTH PICK STAND SERVICE TRAY (CONTINENTAL) BOTTLE OPENER BUFFET TABLES ROUND TABLES ROUND TABLES ( SMALL ) WOODEN CHAIRS TOTAL COST
10 Nos. 20 Nos. 10 Nos.
130 80
13 4 275
10 Nos. 5 8 20 25
6 300 350 200 110
2750 60 1500 2800 4000 2750 65,548
7.2 KITCHEN EQUIPMENTS ITEM
QTY.
UNIT
TOTAL
3 BURNER GAS RANGE
2
PRICE (Rs.) 17,000
COST (Rs.) 34000
FOR CHINESE 2 BURNER GAS RANGE
6
16,000
96000
FOR INDIAN 4 BURNER GAS RANGE
2
20,000
40000
CONTINENTAL BULK COOKER 3 SINK WASH UNIT WORK TABLE WITH
2 2 2
3,000 12,000 4,000
6000 24000 8000
SHELVES HOT PICK UP COUNTER 4 DOORS REFRIGERATOR SALAMANDER / TOASTER SANDWICH GRILLER DEEP FAT FRYER MIXER GRIENDER WATER COOLER
3 2 2 2 2 2 2
5,000 20,000 12,000 11,500 5,500 2,500 32,000
15000 40000 24000 23000 11000 5000 64000
JUICER DEGCHI (SMALL) ROUND SPOON FLAT SPOON GARBAGE CANS STEEL BOX ROLLING PIN HOT PLATE LARGE KNIFE WET MASALA GRINDER BUTTER KNIFE ICE CREAM SCOOPER FRY PANS KADAI SLICER KNIVES SMALL OVEN TEA CUM MILK BOILER MOBILE TANDOOR DINNING TABLE TOTAL COST
2 5 10 8 4 4 4 4 6 2 4 4 8 5 5 10 2 2 4 10
9,700 125 40 50 350 350 20 1,000 100 700 63 45 40 50 35 90 600 2,200 1,100 1,800
19400 625 400 400 1400 1400 80 4000 600 1400 252 180 320 250 175 900 1200 4400 4400 18000 4,49,782
7.3 ELECTRONIC EQUIPMENT Sr. No EQUIPMENT
1 2 3 4 5 6 7 8 9
TUBE LIGHT FANS BIG FANS SMALL BULBS SALAMANDER WATER COOLER A.C. EXHAUST FANS WEIGHT MACHINE
QTY
15 7 5 13 2 2 4 4 1
PRICE PER
TOTAL
QUANTITY
COST
200 765 1250 40 2000 7200 25300 495 5500
3,000 5,355 6,250 520 4,000 14,400 1,01,200 1,980 5,500
10 11 12
REFRIGERATOR GRILLER OVEN
2 2 2
19700 1375 3750
TOTAL COST
39,400 2,750 7,500 1,91,855
7.4 EQUIPMENTS IN BENQUIT HALL Sr.
EQUIPMENT
QTY.
No. 1 2 3 4
TUBE LIGHT BULBS A.C. VACCUM
CLEANER TOTAL
PRICE PER
TOTAL
THE
COST
14 25 10 2
EQUIPMENT 200 40 25300 5000
2800 1000 253000 10000
51
30,540
2,66,800
CHAPTER 8 SALARY BUDGET FRONT OFFICE BUDGET S
DESIGNATION
r.N o. 1 2 3
NO. OF
SALAR
MONTHL
Yearly
STAFF
Y PER
Y PAY
PAY
RESTAURANT
STAFF 1 10,000
10,000
1,20,000
MANAGER GATE KEEPER ANT TOTAL
1 1 3
1,500 5,000 16,500
18,000 60,000 1,98,000
1,500 5,000 16,500
KITCHEN DEPARTMENT S
DESIGNATION
r.N
NO. OF
SALARY
MONT
YEARLY
STAFF
PER
HLY
PAY
o. 1
EXECUTIVE
STAFF PAY 1 6,000 6,000
2 3
SHEAF OTHER SHEAFS KITCHEN
7 4
3,000 1,200
72,000
21,000 4,800
2,52,000 57,600
31,800
3,81,600
STEWARD TOTAL
12
FOOD & BEVERAGE DEPARTMENT S
DESIGNATION
NO. OF
SALARY
MONTH
YEARLY
r.N o. 1 F & B MANAGER 2 STEWARD TOTAL
STAFF
PER
LY PAY
PAY
1 25 26
STAFF 6,000 1,500 7,500
6,000 37,500 43,500
72,000 4,50,000 5,22,000
TOTAL SALARY OF ALL DEPARTMENTS Sr. No. 1 2 3
NAME OF DEPARTMENT FRONT OFFICE FOOD & BEVERAGES KITCHEN TOTAL
MONTHLY PAY 16,500 43,500 31,800 91,800
YEARLY PAY 1,98,000 5,22,000 3,81,600 11,01,600
CHAPTER 9 FIXED (INSTALLATION) COST Sr.
PARTICULARS
AMOUNT
No. 1
CIVIL WORK COST
27,00,000
2
LAND COST
35,00,000
3
KITCHEN COST
6,65,475
4
GAS CONNECTIONS
2,09,467
5
TELEPHONE CONNECTIONS
6 7
COMPUTERS FURNITURE
8
FIRE FIGHTING PLAN
16,300
9
GENERATORS
65,000
5,000 25,000 6,65,091
7851333
TOTAL VARIABLE COST Sr.
PARTICULARS
AMOUNT
No. 1 1.1 1.2 2 3 5 5.1 5.2 5.3 5.4
LABOUR COST SALARY STAFF MEAL ELECTRICITY TELEPHONE MISCELLANEOUS STATIONARY CLEANING AGENTS GAS NEWSPAPERS TOTAL
91800 28250 61000 21500 8750 18000 13,600 1800 2,44,700
CHAPTER 10 MARKET TRENDS There are certain restaurant in proper city, in Palanpur and deesa Such as, o Way wait o Lajvanti o Ramdev o Sudama o Khodiyar o Ramzumpdi o Banas
• But in the surrounding 2 – 5 k.m.s of area, from the region choosen, there is no availability even of any restaurant.
• Lajvanti and Way wait are, a very popular and good restaurant, once upon a time has suffered a lot due to the inconsistency in of product and service quality.
• Due to Way wait lost quality people are looking forward for that quality to come back into the market. • People want a place where they can get everything “from fun to rest.” • Highest traffic is being noted on this highway.
• This highway meets to the way of Ahmedabad.
CHAPTER 11 MARKET POTENTIAL • Lot of developments already done as well as still to be done on the highway.
• Very long distance from Palanpur and Ahmedabad. • Road having a lot of traffic.
• Surrounding residential area. • Major entertainment and other sources on highway. E.g. multiplexes, temples, Automobile showrooms, Car repairers. • Adoptive nature and culture of people in region. • People in search of a high standard/ quality service to come back into the market. • Away from city area. Generally people like to have a peaceful and different place for the parties.
CHAPTER 12 MARKETING STRATEGIES ADVERTISING o ment in all the local news paper Gujarat Samachar Sandesh Divyabhashkar INTERACTIVE MARKETING • All the customers are targeted through interactive marketing. • Helps managers or marketer to know customer’s satisfaction level as well as to know new expectations. Also helps to think towards serve new segments. • One way to get customer as well as stakeholders’ and thus help to increase the value. HIP CARDS • hip cards for regular/ special customers. • Regular customers will be included in the hip card scheme. • Under this scheme the special benefits that customer can get 15 % discount in Restaurant 10 % discount in Banquets
ENTERTAINMENT PROGRAMS • Food Festival Musical and cultural nights Exhibition of arts of different states Fix rate of dish and Buffet CUSTOMER RELATIONSHIP MANAGEMENT (CRM) • Customer relationship management to build long-term relationship with customers and to retain existing customers. • CRM practices would include:
Greetings on birthday and special occasions Gifts to valuable customer.
Cards customers on birthday and special occasions with an attractive offer to the customers for special occasion in the restaurant.
CUSTOMER QUERY HANDLING • Query handling on the telephone as well as personally.
CHAPTER 13 ESTIMATED DAYS FOR THE STARTING THE RESTAURANT Work
Estimated day
Start Execution Foundation Up to Plinth Coping Bricks works up to linther Bricks works up to celing level Electrical work Slab Work Bricks works up to linther Bricks works up to celing level Electrical work Plaster work P.O.P work Furniture Other End
0 day 15 days 22 days 28 days 34 days 53 days 66 days 85 days 98 days 107 days 122 days 129 days 165 days 195 days 235 days 255 days 270 days
CHAPTER 14 FINANCIAL ANALYSIS 14.1 TRADING FOR THE YEAR ENDED 31, MARCH 2006
PARTICULARS To Purchase To Food Purchase To Transportation Cost To Inventory Maintenance Cost To Gross Profit
AMOUNT 7,65,715 71200
PARTICULARS By Sales By Food Sales
AMOUNT 19,20,215
24618
(Transferred To The P & L A/c)
10,58,682
Total
19,20,215 Total
19,20,215
14.2 PROFIT & LOSS FOR THE YEAR ENDED ON 31 MARCH - 2006
Cr Dr. PARTICULARS Expenditure
Amounts PARTICULARS To Gross Profit (Transferred from trading
Beverages Consumed To Salaries To Staff Meal Expenses A/c To Electricity Expenses To Telephone Expense To istrative Expenses To Stationary Expenses To Cleaning Agents To Maintenance & Repairs
70000 1161600 28250 21000 61500 69780 8750 18000
A/c To Gas A/c To Newspaper Expenses A/c To Decoration Expenses A/c To Generator & Diesel A/c To Panchayat Tax To Fire Fighting A/c To Depriciation : Building 160000 Equipment 35359 Furniture 19000 To Interest On Loan To Interest On Capital Kiran A/c Bhaillal A/c Hemang A/c Mahesh A/c
93000 13600 1800 65000 53025 3500 16300
214359 380000 60000 60000 60000 60000
A/c Income Sale Of Food, Beverages Income from banquet hall
. Amounts 10,58,682
2220000 675000
Net profit (transferred to B/S) Total
3,75,536 28,95,000 Total
28,95,000
14.3 BALANCE SHEET FOR THE YEAR ENDED 31st MARCH, 2006
Liabilities
Amount Assets
Capital A/c Kiran A/c Bhaillal A/c Hemang A/c Mahesh A/c
1000000 1000000 1000000 1000000
Net profit loan from SBI
3,75,536 4000000
Total
8375536
Amount
Land & Building F& B equipment Kitchen Equipment Gas connections Telephone connections Computers Furniture Electronic equipment Equipment in restaurant and
6200000 65548 665475 209467 5,000 25,000 665091 191,855
banquets hall fire fighting equipment Generators Total
266800 16300 65000 8375536
CHAPTER 15 CONCLUSION After preparing the project report on” Entrepreneurship & Management of Innovations”, we conclude that establishment of any organization is really a crucial task. The promoters have to deal with many circumstances which require high involvement in decision making and strategic planning regarding proper innovations. However it is essential that the good top management personnel for the entire Unit who carry out their responsibilities in well manner. The motto of our restaurant is:“TO SERVE THE CUSTOMERS AT FAIR PRICE.” The only thing that we have to keep in mind that as the market potential for restaurant is increasing, we have to maintain our reputation by maintaining the quality of the services and customer relationship also. The net profit of our restaurant in the year 2006 is Rs. 3,75,536 and we always try our best to achieve the targeted profit in the later years. We have tried our level best to prepare this entrepreneurship & management of Innovation report. If any mistake is there in preparing this report, please excuse us.
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