Académique Documents
Professionnel Documents
Culture Documents
ON
ESTABLISHING THE HARMONY RESTRAURANT
In partial fulfillment of
Entrepreneurship & Management of Innovations
13
PATEL BHAILAL M.
21
PATEL KIRAN J.
30
PRAJAPATI MAHESH S.
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.
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.
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
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.
.
while
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, Abad 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; its 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
Registered Name
HARMONY RESTAURANT
Size of Restaurant
Medium Scale Restaurant
Products
Food & Beverages
Bankers 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.
3.2 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 customers needs.
To achieve the economies of scale to minimize costs while
maximizing value to Customers.
To achieve leadership, core and functional competencies restaurant
business.
40
MORNING STAFF:
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: Membership 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
CHAPTER 5
PROMOTERS OF PROFILE
Name
Address
Palanpur
Age
22 Years.
Qualification
Name
Address
Patan
Age
22 Years.
Qualification
Name
Address
Palanpur
Age
23 Years.
Qualification
Name
Address
Mehsana
Age
23 Years.
Qualification
CHAPTER 6
MENU OF HARMONY
SOUP
Tomato Soup
30.00
40.00
45.00
40.00
45.00
40.00
40.00
APPETISERS
Paneer Tikka Dry
55.00
40.00
50.00
45.00
55.00
Spicy Capsicum
45.00
SALAD
Green salad
25.00
Tomato salad
20.00
30.00
Cucumber salad
25.00
INDIAN PANJABI
HARMONY Sp. Veg.
60.00
Paneer Toofani
55.00
60.00
55.00
Paneer Bhurjee
60.00
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
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
55.00
55.00
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
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
60.00
Handi Biryani
60.00
FRIED RICE
Veg. Fried Rice
45.00
50.00
50.00
55.00
50.00
60.00
60.00
DAL
Dal Tadka
35.00
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
45.00
Veg. Manchurian
40.00
45.00
45.00
Veg Chow-Chow
50.00
Veg Singapore
60.00
50.00
55.00
CONTINENTAL
HARMONY Sp. Sizzler
75.00
60.00
50.00
45.00
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
30.00
35.00
25.00
35.00
Family Dhosa
50.00
Spring Dhosa
45.00
Mysore Dhosa
35.00
40.00
Plain Uttapam
25.00
Tomato Uttapam
30.00
Masala Uttapam
35.00
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
20.00
Veg. Sandwich
20.00
20.00
25.00
25.00
30.00
35.00
25.00
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
25.00
COLD BEVERAGES
Butter Milk
10.00
Lassi
25.00
Special Lassi
30.00
10.00
Lime Soda
15.00
Jal Jeera
10.00
15.00
Soft Drinks
12.00
Soda
10.00
Mineral Water
15.00
Cold Coffee
25.00
30.00
FROZEN DESERTS
Raj Bhog Ice Cream
35.00
30.00
30.00
25.00
25.00
25.00
20.00
20.00
20.00
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
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.
13
4
275
10 Nos.
5
8
20
25
6
300
350
200
110
130
80
2750
60
1500
2800
4000
2750
65,548
QTY.
UNIT
TOTAL COST
PRICE
(Rs.)
17,000
FOR CHINESE
2 BURNER GAS RANGE
16,000
96000
FOR INDIAN
4 BURNER GAS RANGE
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
(Rs.)
34000
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
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
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
Sr.
DESIGNATION
No.
NO. OF
SALAR
MONTHL
Yearly
STAFF
Y PER
Y PAY
PAY
RESTAURANT
STAFF
1
10,000
2
3
MANAGER
GATE KEEPER
ACCOUNTANT
TOTAL
1
1
3
1,500
5,000
16,500
10,000
1,20,000
1,500
5,000
16,500
18,000
60,000
1,98,000
KITCHEN DEPARTMENT
Sr.
DESIGNATION
No.
NO. OF
SALARY
MONT
YEARLY
STAFF
PER
HLY
PAY
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
Sr.
DESIGNATION
NO. OF
SALARY
MONTH
YEARLY
No.
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
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
27,00,000
LAND COST
35,00,000
KITCHEN COST
6,65,475
GAS CONNECTIONS
2,09,467
TELEPHONE CONNECTIONS
6
7
COMPUTERS
FURNITURE
16,300
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
91800
28250
61000
21500
8750
18000
13,600
1800
TOTAL
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 terms 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 Advertisement 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 customers 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 feedback and
thus help to increase the value.
MEMBERSHIP CARDS
Membership cards for regular/ special customers.
Regular customers will be included in the membership 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 ACCOUNT 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
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 Administrative 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
Cr.
Amounts
10,58,682
2220000
675000
3,75,536
28,95,000 Total
28,95,000
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
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.