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1. A
COMPREHENSIVE PROJECT REPORT
On
MANAGEMENT SYSTEM OF FAMILY BUSINESS RESTAURANT
Submitted to
PARUL INSTITUTE OF MANAGEMENT & RESEARCH
submitted in partial fulfillment of the requirement for the award of the degree of
MASTER OF BUSINESS ADMINISTRATION
In
Parul University
FACULTY GUIDE :
NAME : Dr. Tapesh Dubey
[ Faculty Head, Professor ]
SUBMITTED BY :
Priyank Kanojiya ( 210617200106 )
Khushboo Harchandani ( 210617200432 )

2. TABLE OF CONTENTS
PROJECT IS BASED ON INDUSTRY STUDY
PART - I, RESTAURANT INDUSTRY STUDY
1.1 GROWTH AND EVOLUTION OF INDUSTRY IN INDIA
1.2 PRODUCT PROFILE
1.3 DEMAND DETERMINATION OF THE INDUSTRY
1.4 PLAYERS IN THE INDUSTRY
1.5 DISTRIBUTION CHANNEL IN THE INDUSTRY
1.6 KEY ISSUES AND CURRENT TRENDS
1.7 PESTEL ANALYSIS (DEPENDS ON NATURE OF STUDY, AS PER THE
GUIDE'S SUGGESTIONS)

3. 1.1 GROWTH AND EVOLUTION OF RESTAURANT INDUSTRY IN INDIA
A restaurant industry is a business that allows customers to enter the premises, order
food, and eat that food on the premises can be considered part of the restaurant
industry, even if they offer other services too.
Growing restaurant industry In India- facts, in step with economic times, there had
been about 22 lakh hotels and restaurants set up in India. A decade later, in 2013, the
Indian foodservice industry was worth INR 2,47,800 crores which in addition grew to
INR 3,37,500 crores in 2017.

4. India is one of the biggest marketplaces for the food industry worldwide. At
present 2022, almost 9 million people are involved in the foodservice sector in
India.
• The market value of the unorganized segment: Rs. 1.6 trillion
• The market value of the organized sector: Rs. 2.5 trillion
• Largest market share: Casual dining restaurants
Indian Restaurants &
Food Service Industry
Organised Segments
[ 30-35 % ]
Dining [ Fine Dining,
Casual Dining ]
Bars And Lounges, Cafes,
Food Courts,
Quick Services
Restaurants - Take Aways,
Home Delivery
Unorganised Segments
[ 65-70 % ]
Dhabas, Roadside
Eateries, Street Stalls,
Etc..

5. 1.2 PRODUCT PROFILE OF RESTAURANT INDUSTRY
Product is more than simply the meals the restaurant offers. It consists of all the
products and offerings that accompany the restaurant's meals, together with
their appearance, how they're served, dining room staff, parking, lighting, music,
decor, restrooms, or even hours of operation.
All services of restaurant and its product menu is product profile. Because
restaurant serves offer and meals of goods and services.
RESTAURANT PRODUCT PROFILE :
1. Product Service Profile
2. Place Of Products
3. Product Price And Rate
4. Product Promotion And
Communication
RESTAURANT SERVICE PROFILE :
1. Waiter Service
2. Family Cuisine Banquet
Service
3. Buffet Service
4. Self Service
5. Semi Self Service

6. 1.3 DEMAND DETERMINATION OF THE RESTAURANT INDUSTRY
DEMAND SIDE. BY THE CUSTOMERS
In the restaurant industry, demand is driven by restaurant customers, who offer
sales. There's best an oversupply of restaurants if the number exceeds customer
demand.
THE 5 DETERMINANTS OF DEMAND FOR RESTAURANT INDUSTRY
1. The price of the menu product or service
2. The income of buyers
3. Quality of products and services
4. The tastes or preferences of consumers will drive demand
5. Customers expectations

7. 1.4 PLAYERS IN THE RESTAURANT INDUSTRY
RESTAURANT INDUSTRY PLAYER. SOMEONE THAT PERFORMS OUTSTANDING
ROLES IN RESTAURANT INDUSTRY.
1. Restaurant Customers : Types Of Customers
2. Restaurant Workers : Service Department Of F&B , Kitchen, Miscellaneous
3. Restaurant Supplier : All Suppliers Or Vendors
4. Restaurant Competitor : Restaurant Same Product Selling Competition
5. Restaurant Reputation : Market Values, Reviews, Customers Vision

8. 1.5 DISTRIBUTION CHANNEL IN THE RESTAURANT INDUSTRY
HAPPY BUSINESS = HAPPY PERFORMANCE + HAPPY CUSTOMERS
SUPPLIER
RAW MATERIAL
PURCHASE FOR
RESTAURANT
RESTAURANT
PRODUCTION
SELL TO
CUSTOMERS

9. 1.6 KEY ISSUES AND CURRENT TRENDS OF RESTAURANT INDUSTRY IN INDIA
CURRENT TRENDS OF
RESTAURANT IN INDIA
HEALTHIER CUISINES
ALL DAY BREAKFAST
RESTAURANT
HOME KITCHENS
HIGHWAY RESTAURANT
QUICK SERVICE RESTAURANT
FRUIT BASED BEVERAGES
TECHNOLOGY OF
RESTAURANT

10. 1.6 KEY ISSUES AND CURRENT TRENDS OF RESTAURANT INDUSTRY IN INDIA
KEYS ISSUE OF RESTAURANT
The Menu
Customer
Service
A Unique
Selling dishes
Management Training Staff Marketing

11. 1.7 PESTEL ANALYSIS (DEPENDS ON NATURE OF STUDY, AS PER THE GUIDE'S SUGGESTIONS )
RESTAURANT INDUSTRY PESTEL ANALYSIS
P = POLITICAL,
E = ECONOMIC,
S = SOCIO-CULTURAL,
T = TECHNOLOGICAL,
E = ECOLOGICAL,
L = LEGAL ISSUES

12. POLITICAL FACTORS :
▪ The health and safety-associated guidelines have an effect on the restaurant
industry the most.
▪ Businesses have to take care of cleanliness and hygiene while wearing out
cooking, packing, And handing over operations to abide through the
suggestions associated with health and safety.
▪ Taxation that impacts the acquisition and great additionally impacts the
industry.

13. ECONOMIC FACTORS :
▪ These elements assist businesses plan their short-time period and long-
time period goals.
▪ Economic elements embody financial growth, interest rate, alternate rate,
inflation, the buying strength of the consumer, and more.
▪ The growing disposable profits of people has given it a boost. Growing
labor costs may be a count of difficulty for the restaurant industry.

14. SOCIAL FACTORS :
▪ Socio-cultural factors that assist the agencies develop a supply-demand
version come under this factor.
▪ They are- traditions, cultural values & beliefs, population growth, age
distribution, profession attitude, and more.
▪ PESTEL analysis restaurant industry shows that developing focus
approximately natural meals is a social factor.

15. TECHNOLOGICAL FACTORS :
▪ Factors which include innovation, automation, technical recognition, and greater
affect the production, distribution, and communication operations of a business
come under the technical parameters.
▪ Technological development along with accepting payments via smartphones,
ordering food online, and working cctv cameras from cell phones has opened up,
new sales for the restaurant industry.
▪ Automation is the destiny of the restaurant industry.

16. ENVIRONMENTAL FACTORS :
▪ These consist of shortage of raw material, recycling, pollution, carbon
footprint, and others.
▪ The restaurant industry ought to work in collaboration with the government.
▪ It will assist to decrease the risks of environmental harm, that could arise
due to them.

17. LEGAL FACTORS :
▪ Factor associated with advertising, customer rights, health concern, and
product safety comes under this legal factor of PESTEL analysis.
▪ The breach of government guidelines will become a legal matter.
▪ Food quality and hygiene criterion are critical elements that come under the
product safety of the legal factors.