ILASI8ILI1 kLCk1 CN LS1A8LISnING 1nL nAkMCN kLS1kAUkAN1

kCILC1 kCIILL

urpose of the Documents

1hls documenL ls developed Lo provlde Lhe enLrepreneur wlLh poLenLlal lnvesLmenL opporLunlLy ln
seLLlng up and operaLlng a medlum slzed fasL food resLauranL offerlng a varleLy of food lLems Lo Lhe
general publlc 1hls prefeaslblllLy glves an lnslghL lnLo varlous aspecLs of plannlng seLLlng up and
operaLlng a fasL food resLauranL for Lhe general populace 1he documenL ls deslgned Lo provlde relevanL
deLalls (lncludlng Lechnlcal) Lo faclllLaLe Lhe enLrepreneur ln maklng Lhe declslon by provldlng varlous
Lechnologlcal as well as buslness alLernaLlves 1he documenL also allows flexlblllLy Lo change varlous
pro[ecL parameLers Lo sulL Lhe needs of Lhe enLrepreneur

ro[ect 8r|ef

lasL food ls food whlch ls prepared and served qulckly aL ouLleLs called fasLfood resLauranLs lL ls a
mulLlbllllon dollar lndusLry whlch conLlnues Lo grow rapldly ln many counLrles A fasLfood resLauranL ls
a resLauranL characLerlzed boLh by food whlch ls supplled qulckly afLer orderlng and by mlnlmal servlce
1he food ln Lhese resLauranLs ls ofLen cooked ln bulk ln advance and kepL warm or reheaLed Lo order
Many fasLfood resLauranLs are parL of resLauranL chalns or franchlse operaLlons and sLandardlzed
foodsLuffs are shlpped Lo each resLauranL from cenLral locaLlons 1here are also slmpler fasLfood
ouLleLs such as sLands or klosks whlch may or may noL provlde shelLer or chalrs for cusLomers 8ecause
Lhe caplLal requlremenLs Lo sLarL a fasLfood resLauranL are relaLlvely small parLlcularly ln areas wlLh
nonexlsLenL or medlum lncome populaLlon small lndlvlduallyowned fasLfood resLauranLs have
become common LhroughouL aklsLan Cenerally resLauranLs where Lhe cusLomers slL down and have
Lhelr food orders broughL Lo Lhem are also consldered fasL food

Cpportun|ty kat|ona|e

1he lasL lood 8esLauranL MarkeL ls a growlng lndusLry ln aklsLan relylng heavlly on Lhe changlng
llfesLyle paLLerns populaLlon growLh of Lhe LargeL age group and Lhe relaLed lncrease ln employmenL of
women WlLh Lodays hecLlc llfesLyles Llmesavlng producLs are lncreaslngly ln demand Lhe mosL obvlous
belng Lhe fasL food 1he raLe of growLh ln consumer expendlLures on fasL food has led mosL oLher
segmenLs of Lhe foodawayfromhome markeL for much of Lhe lasL one decade

uemand for convenlence has drlven expendlLures where people wanL qulck and convenlenL meals Lhey
do noL wanL Lo spend a loL of Llme preparlng meals Lravellng Lo plck up meals or walLlng for meals ln
resLauranLs As a resulL consumers rely on fasL food knowlng Lhls fasL food provlders are comlng up
wlLh new ways Lo markeL Lhelr producLs LhaL save Llme for consumers Consumers wanL Lo comblne
mealLlme wlLh Llme engaged ln oLher acLlvlLles such as shopplng work or Lravel Lherefore allocaLlng
less Llme for food hence Lhe growlng need for fasL food

1he Iast Iood Industry

1he fasLfood lndusLry ls popular ln aklsLan Lhe source of mosL of lLs lnnovaLlon and many ma[or
lnLernaLlonal chalns are based Lhere 1he presence of mulLlnaLlonal fasL food chalns llke Mcuonalds
klC lzza Lxpress lzza PuL Subway eLc have somewhaL caLered Lo Lhe hlgh lncome segmenL
Lherefore developlng a nlche as upscale fasLfood resLauranLs MulLlnaLlonal corporaLlons such as Lhese
Lyplcally modlfy Lhelr menus Lo caLer Lo local aklsLan LasLes and mosL overseas ouLleLs are owned by
naLlve franchlsees Lo ensure LhaL culLural eLhnlc and communlLy values are Laken care of AddlLlonally
mulLlnaLlonal fasLfood chalns are noL Lhe only or even Lhe prlmary source of fasL food ln mosL clLles of
aklsLan Many reglonal and local chalns have developed around Lhe maln clLles of aklsLan (for example
khan 8roasL ln karachl) Lo compeLe wlLh lnLernaLlonal chalns and provlde menu lLems LhaL appeal Lo Lhe
unlque reglonal LasLes and hablLs aL comparaLlvely low cosLs ln aklsLan mulLlnaLlonal chalns are
conslderably more expenslve Lhey usually are frequenLed because Lhey are consldered chlc and
somewhaL glamorous and because Lhey usually are much cleaner Lhan local eaLerles Powever much of
Lhe mlddlelncome segmenL (whlch forms a ma[or chunk of fasLfood goers) prefers vlslLlng local ouLleLs
LhaL offer low cosL fasL food hence more frequenL vlslLs

Increas|ng Number of Iast Iood Cut|ets

1he rapld raLe aL whlch Lhe fasL food lndusLry conLlnues Lo add ouLleLs ls as much a reflecLlon of
consumer demand for convenlence as lL ls a reflecLlon of demand for fasL food lLself Lxpandlng Lhe
number of ouLleLs lncreases accesslblllLy Lhus maklng lL more convenlenL for consumers Lo purchase
fasL food Lspeclally ln recenL years much of Lhe expanslon has been ln Lhe form of saLelllLe ouLleLs
1hese Lend Lo be smaller ln slze wlLh llLLle or no seaLlng capaclLy and are ofLen ln nonLradlLlonal
locaLlons such as offlce bulldlngs deparLmenL sLores alrporLs and gasollne sLaLlons locaLlons chosen
speclflcally Lo maxlmlze convenlence and consumer accesslblllLy

Consumer Appea|

lasLfood ouLleLs have become popular wlLh consumers for several reasons Cne ls LhaL Lhrough
economles of scale ln purchaslng and produclng food Lhese companles can dellver food Lo consumers aL
a very low cosL ln addlLlon alLhough some people dlsllke fasL food for lLs predlcLablllLy lL can be
reassurlng Lo a hungry person ln a hurry or far from home MulLlnaLlonal lasL food chalns llke
Mcuonalds rapldly galned a repuLaLlon for Lhelr cleanllness fasL servlce and a chlldfrlendly aLmosphere
where famllles on Lhe road could grab a qulck meal or seek a break from Lhe rouLlne of home cooklng
rlor Lo Lhe rlse of Lhe fasL food chaln resLauranL people generally had a cholce beLween greasyspoon
dlners (klosk) where Lhe quallLy of Lhe food was ofLen quesLlonable and servlce lacklng or hlghend
resLauranLs LhaL were expenslve and lmpracLlcal for famllles wlLh young chlldren Modern sLreamllned
convenlence of Lhe fasL food resLauranL provldes a new alLernaLlve and appealed Lo consumers lnsLlncL
for ldeas and producLs assoclaLed wlLh progress Lechnology and lnnovaLlon

lasL food resLauranLs have rapldly become Lhe eaLery everyone can agree on wlLh many feaLurlng
chlldslze menu combos play areas and whlmslcal brandlng campalgns deslgned Lo appeal Lo younger
cusLomers arenLs can have a few mlnuLes of peace whlle chlldren played or amused Lhemselves wlLh
Lhe Loys lncluded ln Lhe premslses Many consumers see mulLlnaLlonal fasL food resLauranLs as symbols
of Lhe wealLh progress and wellordered openness of WesLern socleLy and Lherefore become Lrendy
aLLracLlons ln many clLles around aklsLan parLlcularly among younger people wlLh more varled LasLes

Iocus|ng on Consumer Conven|ence

lasL lood ouLleLs Lend Lo focus on Lhe work whlle you eaL" phllosophy slmllar Lo Lhe Mcuonald CuLleL
aL Cuald e Azam lnLernaLlon AlporL (karachl) whereln seaLlng space ls also avallable for passengers ln
LranslLlon or Lhe klC ouLleLs ln large shopplng malls llke Lhe Mlllenlum Shopplng Mall ln karachl
promoLlng Lhe concepL of Shop Whlle ?ou LaL"

Increas|ng Market for Iast Iood 1he opu|at|on 8oom

aklsLan currenLly ranked as 6Lh ln Lerms of LoLal populaLlon ls characLerlzed by a hlgh populaLlon
growLh raLe of 19 (aklsLan Lconomlc Survey 2003) and ls seL Lo Lake Lhe Lop Lhree poslLlons ln Lerms
of LoLal populaLlon wlLh already 1334 Mllllon people reglsLered ln 20031 WlLh Lhls Lhe per caplLa
lncome has lncreased Lo uS$ 736 whlle Lhe producLlve age group (13 Lo 64) years ls sald Lo Lake Lhe
ma[or chunk of populaLlon (67 of LoLal populaLlon) by 2020 2 1he growLh raLe ln food consumpLlon ls
also augmenLed by Lhe rapld lncrease ln Lhe employmenL raLe for males / female populaLlon aglng
beLween 20 Lo 29 years (fasL food goers) hence Lhe greaLer lncome conLrlbuLlon Lo Lhe overall lncome
generaLed ls expecLed Lo be hlgher

1he Iuture of the Industry

1he aklsLanl economy ls becomlng lncreaslngly servlceorlenLed and over Lhe pasL several decades Lhe
foodservlce lndusLrles LhaL offer Lhe hlghesL levels of convenlence have been rewarded wlLh sLrong sales
growLh ln Lhe face of rlslng populaLlon lncomes and lncreaslngly hecLlc work schedules a nearly
lnsaLlable demand for convenlence wlll conLlnue Lo drlve fasL food sales lasL lood CuLleLs wlll sLrlve Lo
flnd ways Lo make Lhelr producLs even more accesslble

Lven lf lncomes sLagnaLe or aLLlLudes change consumers are unllkely Lo reLurn Lo meal preparaLlon aL
home on a large scale 1hls suggesLs LhaL even lf consumers choose Lo spend more Llme aL home for
famlly or oLher reasons much of Lhe meal preparaLlon wlll sLlll occur elsewhere

Many more Lable servlce resLauranLs whlch LradlLlonally focus on fullservlce ln house dlnlng wlll llkely
Lry Lo capLure parL of Lhls markeL by offerlng LakeouL and posslbly experlmenLlng wlLh home dellvery

1he value of consumer Llme as well as Lhe demand for conslsLenL hlghquallLy food producLs wlll
conLlnue Lo shape Lhe fasL food lndusLry lasL food once consldered a novelLy has become an
lncreaslngly slgnlflcanL parL of Lhe young generaLlon's dleL 1he role of convenlence ln Lhls dleLary shlfL
cannoL be overemphaslzed and Lhe fuLure growLh of Lhe resL of Lhe foodservlce lndusLry wlll be drlven
ln large parL by lLs ablllLy Lo flnd new ways Lo save consumers' Llme

IN1kCDUC1ICN A8CU1 1nL CCNCL1 CI kLS1AUkAN1

"A restaurant |s an estab|| shment that serves prepared food and beverages to be consumed
on the prem|ses 1he term covers a mu|t|p||c|ty of venues and a d|vers|ty of sty|es of cu|s|ne"

8esLauranL means a busl ness whose prl ncl pal purpose l s Lhe sal e of food or beverage
served l n paper pl asLl c or oLher dl sposabl e conLal ners for lmmedlaLe consumpLlon lnslde
ouLslde or away from Lhe bulldlng lncludlng buslnesses LhaL provlde dellvery of food for lmmedlaLe
consumpLlon

In the restaurants, products and suppliers are used on a 'Iirst-in, Iirst-out basis to ensure
Ireshness.All restaurants provide warm and inviting environment and avariety oI comIortable
seating arrangements to accommodate anyone Iroma single individual to a large Iamily

CnAkAC1LkIS1ICS CI kLS1kAUkAN1

A buslness lnvolvlng Lhe preparaLlon and servlng of meals for ConsumpLlon on Lhe premlses or off Lhe
premlses2 normally requlre shorL amounLs of Llme beLween Lhe perlod of orderlngand servlng of Lhe
food3 Serve ln edlble or dlsposable conLalners4 rovlde dellvery of food for lmmedlaLe
consumpLlon3 All resLauranLs provlde warm and lnvlLlng envlronmenL and avarl eLy of comforLabl e
seaLl ng arrangemenLs Lo accommodaLe anyone from a slngle lndlvldual Lo a large famlly

SCCL CI 1nL kCILC1
1he al m of preparl ng Lhl s pro[ecL reporL l s Lo know how Lo esLabl l sh Lhe resLauranL 1he
l oca L l on of L he r es L aur anL l s on Ar oma cl r cl e Abad
al anpur h l g h wa y a l a n p u r 1 h e p l a c e h a s b e e n s e l e c L e d L o c a p L u r e L h
e m a r k e L poLenLlallLy and unLapped opporLunlLy presenL on Lhls hlghway 1he area of Lhe land
covers 12000 Sq leeL 1he land ls an
agrlculLurall and whl c h l s nee ded L o be conv er L ed l nL o nonagr l cul L ur al l and 1hl s
procedure requl res ml nl mum 4 monLhs ConsLrucLl on work can be sLarLed when Lhe
governmenL approves Lhls land as a nonagrlculLural 1he mlnlmum Llme perlod for Lhe compleLlon
(lncludlng approval of nA land) ls one year 1he resLauranL l s a parL of servl ce l ndusLry so LhaL
l L very dl ffl cul L l s for markeLer Lo provlde Lhe servlces so lL's a challenglng [ob














Service-product mix consists of: -

O #estaurant
O anquets hall

There is a Iull range oI 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 oI outstanding quality in the niche market where the
restaurant is planning to enter. The survey also shows certain unmet demands oI customers in the
market, which the restaurant is going to
target. Such as, poolside banquet halls, modern styled , a peaceIulenvironment (coIIee
shop).Though the cost oI the project is very high, the project is expected to generate higher
proIits in the long run.

kLS1AUkAN1 kCIILL
keg|stered Name nAkMCN kLS1AUkAN1

S|ze of kestaurant Medlum Scale 8esLauranL

roducts lood 8everages

8anker's Name SLaLe 8ank of lndla

Locat|on of kestaurant Ahmedabad PlghwayAroma clrclealanpur 383001 (8k)

artners Llmbachlya Pemang uaLel 8hallal MaLel klrankumar !ra[apaLl Mahesh S


OB1ECTIVES O F RESTAURANT

To provide high quality Iood to the customers.
To provide better services to the customers.
To provide better sitting Iacility to the customers.
To provide better environment to the customers.
To provide better waiting Iacility to the customers
.
MISSION

The mission of our restaurant is

~ E v e r y e m p l o y e e s t r i v e s t o p r o v i d e 1 0 0 p e r c e n t c u s t o m
e r satisIact ion - Ior every customer every visit. This includes Iast, Iriendly and
attentive service, accuracy in order taking and Iilling,and anticipation oI customer`s needs.

To achieve the economies oI scale to minimize costs whilemaximizing value to Customers.

To achieve leadership, core and Iunctional competencies restaurant business

OUR TEAM

T h e u l t i m a t e a i m o I o u r r e s t a u r a n t i s t o r e m a i n t h e c u s t o m e
r satisIact ion and we have an energet ic proIessional wit h proven caliber and t he
r equi r e d e xper t i se. Under t he par t ner s hi p o I our t ea m, we ar e ne ver lacking
in our eIIorts to make every single deal a resounding success. Working together as a well-knit
team with a common goal to satisIy customer by providing quality Iood at competitive price and
adhering to strict delivery schedules. This team consists oI the experienced and dedicated staIIs,
whowork i n a t e a m s p i r i t t o a c h i e v e c o m m o n g o a l s . I n o u r p u r s
u i t I o r o v e r a l l excellence, we have evolved pro-active mechanisms and work culture with
i nt r oduc i ng ne w Iood a nd be ver age s t o sat i s I y cust omer a nd at t r act ne w
customer. The Success oI Organization will always depend on knowledge, experience and skills
oI the promoters, so it is necessary that whosoever are the owners oI the company they must pour
their blood to build image oI the company

Estimated staff in restaurant

Total staII : 40
Morning staII : 8
AIternoon staII : 16
Evening staII : 16
!RODUCT !ROFILE

!RODUCT CHARACTERISTICS

Restaurant

O A new concept oI restaurant in the city-

O Special Iacilities: Membership card-

O Special discounts on Iestivals-

O Wide range oI varieties in menu and quality Iood

Banquets

O awn-cum-pool side banquet halls are there

O Capacity: awn side : 300 persons
In side : 200 persons

O The main advantage oI the design oI banquet hall is that at the same time on the one place
two parties can be simultaneously arranged

O And second one is in house banquet hall, which in-house hall can be used as a banquet
hall when it is unused Ior discotheque.


O In-house is specially designed Ior conIerences, with extra chargeable services

O 'Environment, which customers must consider at the time oI decision-making.
Customers can get here very diIIerent, peaceIul, enjoyable and unique environment.

!ROMOTERS OF !ROFILE

Name: Mr. Prajapati Mahesh S
Address: Palanpur
Age: 22 Years.
Qualification: M..A (Marketing), ..A (Marketing & Iinance)

Name: Mr. imbachiya Hemang D.
Address: Patan
Age: 22 Years.
Qualification: M..A (Marketing), .Com (Accounts & Auditing)


Name: Mr. Patel Kiran J
Address: Palanpur
Age: 23 Years.
Qualification: M..A (Finance), ..A. (Finance & Marketing)

Name: Mr. Patel hailal M.
Address: Mehsana
Age: 23 Years.
Qualification: M..A (Marketing), ..A. (Export & Marketing)


!roject Investment

This section will provide the total cost oI the project.
Item Cost (#s.)

Construction Cost (all inclusive) 1,307,000
Dining & OIIice Furniture 542,250
Equipment & Machinery 967,000
Advance #ent 1,200,000
Preliminary Expenses 50,000
Working Capital 1,036,000
Total 5,102,250