PLANNING A RESTAURANT.pptx

2. A CHINESE RESTAURANT

3.  ABOUT THE COMPANY
 OBJECTIVES
 BUDGETING
 LOCATION
 AREA REQUIRED
 OPERATION CRITERIA
 LICENCES
 EQUIPMENT
 MANAGEMENT TEAM
 MAN POWER PLANNING
 FINANCIAL PARTNER
 PUBLICITY PARTNERS
CONTENTS

4. ABOUT THE COMPANY
Spicy Wok is a startup Chinese restaurant company
with first class amenities and very good
infrastructure facilities. This company believes in
serving the best and healthy foods and beverage.
This restaurant will open very soon in Siliguri
WEST BENGAL. This company has got various
licenses by the authorities for safe and smooth
running operation.

5. MANAGEMENT TEAM
CEO: Miss, Sangita
Chettri
Chief Marketing Officer:
Mr, Rishav Pandey
Chief Finance Officer:
Mr, Subham Bala
HR Manager:
Mr, Rafikul Islam

6. OBJECTIVES
 We serve the products of highest quality.
 We create an atmosphere where employee's love
coming to work and can earn good money.
 Because we believe that employees are the backbone of
the organization.
 Here we serve products with affordable price, so that
everyone can enjoy their meal.

7. BUDGETING
 Budgeting is the process of creating a plan to spend
your money. This spending plan is called a budget.
Creating this spending plan allows you to determine in
advance whether you will have enough money to do
the things you need to do or would like to
do.Budgeting is simply balancing your expenses with
your income.

8. TOTAL BUDGET RS 100,00,000
 LAND RS 60,00,000
 BUILDING RS 25,00,000
 EQUIPMENTS RS 5,00,000
 INTERIOR DECORATION RS 1,00,000
 PAPER WORK RS 2,00,000
 OTHER EXPENSES RS 7,00,000
BUDGET

9. LOCATION
 Location is the most important point to starting a
restaurant business.
 Location must be selected as per the type of establishment.
 If it is fine dine restaurant it should not be located in any
institutional area, it must located in a market area where
crowd is more.
 We will open a Chinese restaurant in Siliguri City, Sevoke
Road, Checkpost.

10. AREA REQUIRED
Minimum area required for opening a
chinese restaurant in municipality area is 2000 Sq.Ft
KITCHEN AREA 600 Sq.Ft
CASH COUNTER AREA 200 Sq.Ft
RESTAURANT AREA 1000Sq.Ft
OTHER AREA(BACK AREA, PARKING AREA ETC) 200 Sq.Ft

11. OPERATION CRITERIA
 The restaurant will be located in CITY CENTRE SILIGURI. The restaurant will service
lunch, dinner and after-hours dining during the week and weekends.
 Buffet will be Provided in lunch and dinner:
 499 INR-for Veg.
 649INR –for Non Veg.
 Service will be during the following hours:
 Lunch-01pm-3pm
 Evening Snacks-4pm-7pm
 Dinner-8pm-11Pm
 Free Home delivery will be available on the order of more than Rs 300.
Within 8 kms from Restaurant.

12. LICENSE REQUIRED

13.  Food safety license: This is obtained by FSSAI (Food Safety and
Standards Authority of India).
 Health/Trade license: Health Trade License is a license issued
by the Municipal Corporation under the eleventh schedule of Delhi Municipal
Corporation Act 1957. It gives permission to perform company or trade in
particular items and services that have a direct effect on public health.
 Liquor license: In case your restaurant is to serve liquor, you must have
this license. This can be obtained from local Excise Commissioner.
 Fire Department:You have to ensure the compliance of all the fire
safety guidelines. This has to be done before submitting the application, for
obtaining a NOC, to the Chief Fire Officer. You can also contact the Chief Fire
Officer in case there is a delay in carrying out the inspection or issue of fire
safety guidelines, or issue of NOC after the inspection has been carried out etc.

14.  Pollution certificate: West Bengal Pollution Control Board(WBPCB) is
responsible for providing this license.
 Music license: For playing recorded music or video in your restaurant, you
need to obtain this license Phonographic Performance Ltd. (PPL).
 Insurance:You can consult any insurance company for these insurances:
a. Public Liability
b. Product Liability
c. Fire Policy
d. Building & Asset
There are other insurance policies also which are not mandatory but useful.

15.  Prevention of Food and Adulteration (PFA) Act,
1954: The PFA Act covers food standards, general procedures for sampling,
analysis of food, powers of authorized officers, nature of penalties and other
parameters related to food. It protects India against impure, unsafe, and
fraudulently labelled foods.
 Shops and Establishment Act:You are required to register
your restaurant under the Shops and Establishment Act.

16.  01 Work table with sink
 02 Sink link
 04 racks
 01 deep frier with table top
 01 burner with hot plate
 02 burner
 04Commercial LPG cylinder
 Frying pan(small & large)
 Stir frying wok.
 Ladle, slicer, chopping board,
knifes, chopper & other
utensils etc.
Equipment required

17.  PLATE 150 PCS
 SIDE PLATE 150 PCS
 ONE PORTION BOWL 150
PCS
 TWO PORTION BOWL 150
PCS
 WATER GOBLET 150 PCS
 FORKS 150 PCS(each
category)
 SPOONS 150 PCS(each
category)
CROCKERY, CUTLERY &
GLASSWARE

18.  RECTANGAL TABLE FOR
FOUR COVER 25
 CHAIRS
100
 DUSTBIN(FOR KITCHEN
& RSTAURANT) 10
 HAND WASH SINK FOR
RESTAURANT 02
 FLOOR CARPET
1,000Sq.Ft.
FURNITURE & FIXTURE

19. TOTAL MAN POWER REQUIRED
 KITCHEN STAFFS 15
 RESTAURANT STAFFS 10
 DIRECTOR OF OPERATION 04
MANPOWER PLANNING

20. FINANCIAL PARTNER
Managing finance is the most important component
of any business.
Our financial partner is ICICI Bank

21. Publicity Partners
Discount Coupons will be available on the Following
Websites.

22. Other Publicity Partners

23. THANK YOU…