2. CONTENTS
SR
NO
PARTICULAR
PREFACE
ACKNOWLEDGEMENT
1 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
2 SCOPE OF THE PROJECT
3 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
4 PRODUCT PROFILE
5 PROMOTERS PROFILE
6 MENU OF HARMONY
7 EQUIPMENTS IN RESTAURANT
7.1 F & B EQUIPMENTS
7.2 KITCHEN EQUIPMENTS
3. 7.3 ELECTRONIC EQUIPMENTS
7.4 BANQUET HALL EQIPMENTS
8 SALARY BUDGET
9 FIXED & VARIBALE COSTS
10 MARKET TRENDS
11 MARKET POTENTIALS
12 MARKETING STRATEGIES
13 ESTIMATED DAYS FOR STARTING THE RESTAURANT
14 FINANCIAL ANALYSIS
14.1 TRADING A/C
14.2 PROFIT & LOSS A/C
14.3 BALANCE SHEET
15 CONCLUSION
4. 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, first-
out” 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.
.
5. 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.
6. 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.
7. 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.
8. 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.
9. CHAPTER 3
RESTAURANT PROFILE
Registered 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.
10. 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.
11. 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
12. 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
13. 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 : 300 persons
In side : 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.
14. 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 (Accounts 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)
20. 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
25. CHAPTER 7
EQUIPMENTSIN RESTAURANT
7.1 F B EQUIPMENTS
UNIT
PRICE
TOTAL
COST
ITEM QTY
(Rs.) (Rs.)
SPOON 20 Doz. 115 2300
FORK 20 Doz. 115 2300
KNIFE 10 Doz. 115 1150
SERVICE SPOON 5 Doz. 200 1000
SERVICE FORK 5 Doz. 200 1000
SOUP SPOON 5 Doz. 120 600
LARGE PLATE 6 Doz. 725 4350
SMALL PLATE 6 Doz. 458 2748
SERVING BOWL 6 Doz. 420 2520
DESSERT PLATE 6 Doz. 540 3240
DESSERT FORK 3 Doz. 90 270
DESSERT SPOON 3Doz. 90 270
CUPS AND SAUCERS 4 Doz. 225 900
TEA SPOONS 2 Doz. 95 190
MILK POT 20 Nos. 45 900
SUGAR POT 20 Nos. 47 940
WATER GLASS 80 Nos. 150 12000
26. SOUP BOWL 3 Doz. 360 1080
WATER JUG 2 Doz. 3000 6000
SERVICE TRAY 20Nos. 225 4500
NAPKIN STAND 5 Nos. 96 480
JUICE GLASS (250 ML) 5 Doz. 130 650
JUICE GLASS (300 ML) 5 Doz. 150 750
SOUP CUP 4 Doz. 225 900
CANDLE STAND 20 Nos. 22 440
STRAW STAND 10 Nos. 13 130
TOOTH PICK STAND 20 Nos. 4 80
SERVICE TRAY
(CONTINENTAL)
10 Nos. 275
2750
BOTTLE OPENER 10 Nos. 6 60
BUFFET TABLES 5 300 1500
ROUND TABLES 8 350 2800
ROUND TABLES ( SMALL ) 20 200 4000
WOODEN CHAIRS 25 110 2750
TOTAL COST 65,548
7.2 KITCHEN EQUIPMENTS
UNIT
PRICE
TOTAL
COST
ITEM QTY.
(Rs.) (Rs.)
3 BURNER GAS RANGE 2 17,000 34000
27. FOR CHINESE
2 BURNER GAS RANGE
FOR INDIAN
6 16,000 96000
4 BURNER GAS RANGE
CONTINENTAL
2 20,000 40000
BULK COOKER 2 3,000 6000
3 SINK WASH UNIT 2 12,000 24000
WORK TABLE WITH
SHELVES
2 4,000 8000
HOT PICK UP COUNTER 3 5,000 15000
4 DOORS REFRIGERATOR 2 20,000 40000
SALAMANDER / TOASTER 2 12,000 24000
SANDWICH GRILLER 2 11,500 23000
DEEP FAT FRYER 2 5,500 11000
MIXER GRIENDER 2 2,500 5000
WATER COOLER 2 32,000 64000
JUICER 2 9,700 19400
DEGCHI (SMALL) 5 125 625
ROUND SPOON 10 40 400
FLAT SPOON 8 50 400
GARBAGE CANS 4 350 1400
STEEL BOX 4 350 1400
ROLLING PIN 4 20 80
HOT PLATE 4 1,000 4000
LARGE KNIFE 6 100 600
28. WET MASALA GRINDER 2 700 1400
BUTTER KNIFE 4 63 252
ICE CREAM SCOOPER 4 45 180
FRY PANS 8 40 320
KADAI 5 50 250
SLICER 5 35 175
KNIVES 10 90 900
SMALL OVEN 2 600 1200
TEA CUM MILK BOILER 2 2,200 4400
MOBILE TANDOOR 4 1,100 4400
DINNING TABLE 10 1,800 18000
TOTAL COST 4,49,782
7.3 ELECTRONIC EQUIPMENT
Sr. No EQUIPMENT QTY PRICE PER
QUANTITY
TOTAL
COST
1 TUBE LIGHT 15 200 3,000
2 FANS BIG 7 765 5,355
3 FANS SMALL 5 1250 6,250
4 BULBS 13 40 520
5 SALAMANDER 2 2000 4,000
6 WATER COOLER 2 7200 14,400
7 A.C. 4 25300 1,01,200
8 EXHAUST FANS 4 495 1,980
29. 9 WEIGHT MACHINE 1 5500 5,500
10 REFRIGERATOR 2 19700 39,400
11 GRILLER 2 1375 2,750
12 OVEN 2 3750 7,500
TOTAL COST 1,91,855
7.4 EQUIPMENTS IN BENQUIT HALL
Sr.
No.
EQUIPMENT QTY. PRICE PER
THE
EQUIPMENT
TOTAL
COST
1 TUBE LIGHT 14 200 2800
2 BULBS 25 40 1000
3 A.C. 10 25300 253000
4 VACCUM
CLEANER
2 5000 10000
TOTAL 51 30,540 2,66,800
30. CHAPTER 8
SALARY BUDGET
FRONT OFFICE BUDGET
Sr.
No.
DESIGNATION NO. OF
STAFF
SALAR
Y PER
STAFF
MONTHL
Y PAY
Yearly
PAY
1 RESTAURANT
MANAGER
1 10,000 10,000 1,20,000
2 GATE KEEPER 1 1,500 1,500 18,000
3 ACCOUNTANT 1 5,000 5,000 60,000
TOTAL 3 16,500 16,500 1,98,000
KITCHEN DEPARTMENT
Sr.
No.
DESIGNATION NO. OF
STAFF
SALARY
PER
STAFF
MONT
HLY
PAY
YEARLY
PAY
1 EXECUTIVE
SHEAF
1 6,000 6,000 72,000
2 OTHER SHEAFS 7 3,000 21,000 2,52,000
3 KITCHEN
STEWARD
4 1,200 4,800 57,600
TOTAL 12 31,800 3,81,600
31. FOOD BEVERAGE DEPARTMENT
Sr.
No.
DESIGNATION NO. OF
STAFF
SALARY
PER
STAFF
MONTH
LY PAY
YEARLY
PAY
1 F B MANAGER 1 6,000 6,000 72,000
2 STEWARD 25 1,500 37,500 4,50,000
TOTAL 26 7,500 43,500 5,22,000
TOTAL SALARY OF ALL DEPARTMENTS
Sr.
No.
NAME OF DEPARTMENT MONTHLY
PAY
YEARLY PAY
1 FRONT OFFICE 16,500 1,98,000
2 FOOD BEVERAGES 43,500 5,22,000
3 KITCHEN 31,800 3,81,600
TOTAL 91,800 11,01,600
33. 5.1 STATIONARY 8750
5.2 CLEANING AGENTS 18000
5.3 GAS 13,600
5.4 NEWSPAPERS 1800
TOTAL 2,44,700
34. 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.
35. 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.
36. 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 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’ 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
37. 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.
38. CHAPTER 13
ESTIMATED DAYS FOR THE STARTING THE
RESTAURANT
Work Estimated day
Start 0 day
Execution 15 days
Foundation 22 days
Up to Plinth 28 days
Coping 34 days
Bricks works up to linther 53 days
Bricks works up to celing level 66 days
Electrical work 85 days
Slab Work 98 days
Bricks works up to linther 107 days
Bricks works up to celing level 122 days
Electrical work 129 days
Plaster work 165 days
P.O.P work 195 days
Furniture 235 days
Other 255 days
End 270 days
39. CHAPTER 14
FINANCIAL ANALYSIS
14.1 TRADING ACCOUNT FOR THE YEAR ENDED 31, MARCH -
2006
PARTICULARS AMOUNT PARTICULARS AMOUNT
To Purchase By Sales
To Food Purchase 7,65,715 By Food Sales 19,20,215
To Transportation Cost 71200
To Inventory
Maintenance Cost 24618
To Gross Profit
(Transferred To The P
L A/c) 10,58,682
Total 19,20,215 Total 19,20,215
40. 14.2 PROFIT LOSS ACCOUNT FOR THE YEAR ENDED ON 31
MARCH - 2006
Dr. Cr.
PARTICULARS Amounts PARTICULARS Amounts
Expenditure To Gross Profit 10,58,682
Beverages Consumed 70000
(Transferred from trading
A/c
To Salaries 1161600 Income
To Staff Meal Expenses A/c 28250 Sale Of Food, Beverages 2220000
To Electricity Expenses 21000 Income from banquet hall 675000
To Telephone Expense 61500
To Administrative Expenses 69780
To Stationary Expenses 8750
To Cleaning Agents 18000
To Maintenance Repairs
A/c 93000
To Gas A/c 13600
To Newspaper Expenses A/c 1800
To Decoration Expenses A/c 65000
To Generator Diesel A/c 53025
To Panchayat Tax 3500
To Fire Fighting A/c 16300
To Depriciation :
41. Building 160000
Equipment 35359
Furniture 19000 214359
To Interest On Loan 380000
To Interest On Capital
Kiran A/c 60000
Bhaillal A/c 60000
Hemang A/c 60000
Mahesh A/c 60000
Net profit (transferred to
B/S) 3,75,536
Total 28,95,000 Total 28,95,000
42. 14.3 BALANCE SHEET FOR THE YEAR ENDED 31st MARCH,
2006
Liabilities Amount Assets Amount
Capital A/c Land Building 6200000
Kiran A/c 1000000 F B equipment 65548
Bhaillal A/c 1000000 Kitchen Equipment 665475
Hemang A/c 1000000 Gas connections 209467
Mahesh A/c 1000000 Telephone connections 5,000
Computers 25,000
Net profit 3,75,536 Furniture 665091
loan from SBI 4000000 Electronic equipment 191,855
Equipment in restaurant and
banquets hall 266800
fire fighting equipment 16300
Generators 65000
Total 8375536 Total 8375536
43. 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.
