Theme Restaurant & Food distribution concept

1. BUILDING OFFLINE & ONLINE FOOD & BEVERAGE BUSINESS
CONSULTONOMIC ENTERPRIZE
2016
PROJECT REPORT

2. G PROJECT REPORT CONTENT
Executive Summary
1. About Us
Organization - 1.1
Restaurant/Cafeteria Concept development- 1.2
Location & Structure - 1.3
2. Business Concept
Consultonomic Common Procurement- 2.1
Overall Menu - 2.2
Design/Layouts - 2.3
3. Management Team
Management - 3.1
Floor Manager - 3.2
Kitchen Team - 3.3
Service & Cleaning Team - 3.4
Employee SOP - 3.5
4. Market Analysis
Industry Assessment – 4.1
Target Market – 4.2
Location Analysis – 4.3
Competitive Analysis – 4.4
5. Marketing Strategy
Overview – 5.1
Customer Database – 5.2
Frequent Diner - 5.3
Email Campaign – 5.4
Mailer campaign - 5.5
Community/Charity Involvement – 5.6
Business Relationships – 5.7
Advertising – 5.8

3. 6. Operations
Overview – 6.1
Staffing – 6.2
Training – 6.3
Daily Operations & Production – 6.4
Customer Service – 6.5
Suppliers – 6.6
Management Controls – 6.7
Administrative Systems – 6.8
7. Investment Analysis
Source of Funds - 7.1
8. Growth Plan/Exit Strategy
Expansion Plans - 8.1
Current Investor Exit – 8.2
9. Financial Projections
Project Expense Segments – 9.1
Total Inventory Costs – 9.2
Total Equipment Costs – 9.3
Labor Projection Costs – 9.4
Revenue Projection – 9.5

4. ABOUT US/
1.1 Organization:Consultonomic is a unique platform integrating consultants from
multiple geographies, sectors & expertise aiming to develop a platform which delivers
economical products & services to customers globally. The core specialization of the team is
into Food industry marketing & procurement, Startup management, Human Resources, Digital
media marketing & Strategic leader ship. Our aim is to create monopoly in the Food &
Hospitality sector.
The founder, Arunesh Chand Mankotia –
15 years of experience in CONSULTING|SALES|MARKETING|BRANDING, cross industry sectors
& functions, have consulted for over a 1000 brands globally. Have operated from both sides
from Consulting Too Corporate with Spearheading Business Development, Delivery and
Strategy for big ticket Startups and Re-engineered & Redefined Verticals, Processes & Systems
for some of the Fortune Brands. Recruited and Managed Staffing from Junior/Middle to Search
Projects Re-Sourcing Professionals across levels and Geographies for SME, s and Large sized
firms. Served across all metros with regional expertise at all tier II & III cities.
Specialties: Business Re-engineering, Startups, Strategic Alliances & Acquisition, Capacity,
Resource planning & Budgeting, Contingency. Sourcing & Procurement specialist, Green
Technology.
Corporate Web Profile
BLOG http://aruneshchandmankotia.wordpress.com,
PRESENTATION http://www.slideshare.net/aarunesh/editmyuploads
GROUP http://www.linkedin.com/groups/Absolute-HR,
CHANNEL http://www.youtube.com/user/Aarunesh,
MY QUOTES http://ownquotes.com/profile/aruneshchandmankotia/
1.2 Restaurant/Cafeteria Concept development
Restaurant/Cafe business is a competitive industry with many variations. Most restaurants and
food businesses have a myriad competition that ranges from very small, family owned
establishments to large, franchises with many years of experience. Looking Roorkee as a base
location & area with youth as major population target. Bros & Bikers is a brand designed with
focus on the market & customer behavior.

5. 1.3 Location:Initial Operations have been set-up in Roorkee, with in-depth study on the
local market & competition.
(A). Bus Stand Roorkee
(B) IIT Roorkee
Structure: The core function of the Consultonomic team is to develop popular food &
Beverage brand with specialty cuisines. The sales strategy of the brand is to acquire local
network and maximize Returns.
Consultonomic brands
Bros & Bikers Café Civil lines – Catering to the city, tourists & the student community across
with all kind of cuisines Indian, Mughlai, South Indian, Continental, Chinese & Fusion Food.
Bros & Bikers Cafeteria IIT Roorkee - Student Hostel Cafeteria with subsidized food snacks in
accordance to the institute norms. The cafeteria will serve as an extension with assured
business as the location is inside the Hostel.
FOODONOMIC: The online delivery platform, this is a mobile application, catering to both the
units for online delivery of food & eatables.

6. BUSINESS CONCEPT
2.1. ConsultonomicCommon Procurement: Our procurement team works
on economic buying & procuring raw material, our both food outlets along with the online
delivery will have common back ending to reduce costs & maximize product quality.
2.2 Overall Menu:Our menu has flavors of all major cuisines in India & have
developed the production process with skilled specialists. We have Indian, Mughlai, Chinese,
Continental & South Indian along with fusion food which our staff prepares with continuous
experiments in kitchen. We have also done in-depth research on the market before finalizing
our menu, taste 7 pricing.
MENU –
Stuffed Parantha . Served
with Curd & Pickle
Gobi Parantha . Served
with Curd & Pickle
Onion Parantha . Served
with Curd & Pickle
Muli Parantha . Served
with Curd & Pickle
Methi Parantha . Served
with Curd & Pickle
Paneer Parantha . Served
with Curd & Pickle
Egg Parantha . Served
with Curd & Pickle
Chiken Parantha . Served
with Curd & Pickle
Chole Bhature
Pori Bhaji
Veg Pakoda
Gobi pakoda
Mix Pakoda.
Cheese Pakoda
Biker Special Egg Pakoda
Biker Special Chicken
Pakoda
Veg Bikers Sandwich. .
Cheese Sandwich
Grilled Sandwich
Veg Club Sandwich.
Chicken Club Sandwich.
Butter Toast.
Butter Jam Toast.
Bread Omelet.
Bun Omelet.
Cheese Omelet.
Chicken Omelet
Boiled Egg
Egg Fry with finger Chips.
Egg Porch
Veg Cutlet
Chicken Cutlet
Veg Burger
Cheese Burger
Chicken burger
Masala Papad
Dry Papad
Potato Roll
Beverages
Mineral Water
Ice Box
Soft Drink
Fresh Lime Soda

7. Fresh Lime Water
Bikers Special Shikanji
Kiwi Shake
Mango Shake
Strawberry Shake
Chocolate Shake
Hot Milk
Cold Coffee
Cold Coffee with Ice
Cream
Tea
Masala Tea
Coffee
Black Coffee
Lemon Tea
Bikers Special Lassi
Soups
Veg Sweet Corn Soup
Veg Hot & Sour Soup
Veg Clear Soup
Veg Mun Chow Soup
Veg Noodle Soup
Tomato Soup
Chicken Mun Chow Soup
Chicken Soup
Chiken Hot & Sour
Chiken Sweet Corn
Chicken Clear Soup
Chinese
Veg Chowmin
Egg Chowmin
Chiken Chowmin
Bikers Special Chowmin
Fried Rice
Egg Fried Rice
Chicken fried Rice
Veg Manchurian
Cheese Manchurian
Chicken Manchurian 85
Cheese Chilly .
Mushroom Chilly
Gobi Chilly
Potato Chilly
Honey Chilly Potato
Veg Crispy
Chicken Crispy
Chilly Chicken
Chicken lollypop
Lemon Chicken
Garlic Chicken
Ginger Chicken
IndianMughlai
Shahi Vegetable
Mix Veg
Chana masala
Dal Tadka
Dal Makhni
Kaju Korma
Mutter Paneer
Saag Paneer
Shahi Paneer
Khoya Paneer
Paneer Pasanda
Paneer Bharta
Khadai Paneer
Paneer Butter Masala
Stuffed Tomato
Mushroom Mutter
Aalo Mutter
Dum Aloo
Jeera Aloo
Fried Aloo Gobi

8. Cheese Kofta
Vegetable Kofta
Malai kofta
Navratan korma
Mushroom Tikka Butter
Masala
Bikers Special Veg Mania
Stuffed Capsicum
Mix Raita
Boondi Raita
Pinapple Raita
Salad & Munchers
Green Salad
Onion Salad
Peanut Masala
Aloo Chat
Cheese Cherry Pineapple
Tandoor
Veg Seekh Kabab
Hara Bhara Kabab
Dahi Kabab
Bikers Special Veg Platter
(Paneer Tikka, Paneer
Malai Tikka, Mushroom
Tikka, Veg Seek Kabab,
Hara Bhara Kabab) –
Bikers Special NonVeg
Platter (Chicken Tikka,
Chicken Malai Tikka,
Chicken seek Kabab,
Haryali Chicken, Fried
Chicken)
Chicken Seekh Kabab
Chicken Haryali Kabab
Chicken Kalmi Kabab
Reshmi Kabab
Tangri Kabab
Paneer Tikka
Mushroom Tikka
Chicken Tikka
Chicken Malai Tikka
Chicken Achari Tikka
Tandoori Chicken
White Tandoori Chicken
Afgani Chicken
Bikers Non Veg Cuisine
Butter Chicken
Chicken Do Pyaza
Chicken Mughlai
Chicken Dahi Wala
Chicken Masala
Chicken Curry
Khadai Chicken
Chicken Shahi Korma
Chicken Tikka Butter
Masala
Egg Curry
Egg Do Pyaza
Egg fry
Bikers Special
B&B Special Veg Bomb
Sizzler
B&B Special Nonveg
Bomb Sizzler
B&B Special Chinese Chor
sizzler
B&B Special Chicken
Golden Fry
Breads
Tava Roti
Tava Butter Roti
Tandori Roti
Tandori Butter Roti
Missi Roti
Plain Paratha
Laccha Paratha
Pudina Paratha
Stuffed Tandoori Paratha

9. Shahi Naan
Garlic Naan
Butter Naan
Stuffed Tandoori Naan
Kashmiri Naan
Plain Naan
Pori
Bhatura
Tandoori Chicken Paratha
Methi Paratha
Rice
Plain Rice
Zeera Rice
Veg Pulao
Mutter Rice
Biker Special Veg Biryani
Biker Special Non Veg
Biryani
Veg Momos
Non Veg Momos
Tandoori Momos
Paneer Momos
Soya Momos
Gym Protein Chicken
Gym Protein Sprout
Masala Dosa
Rava Dosa
Idli
Sambhar
Vada
Chinese Idli

10. 2.3 DESIGNES/LAYOUTS:The structure of all three units within Consultonomic has
been developed on a 360* approach to create absolute reach on target market.
Unit 1: Bros & Bikers Café– The concept is to target youth & travelers & foodies who
look for quality food & taste. Bikes, Cars & adventure in Uttarakhand region is most popular
craze among today’s youth also the location has been chosen keeping in mind the travelers
passing through highway.
The Unit Logo
Interiors have been designed with 80% re-cycled & waste material structured theme for bikers
& young crowd of IIT & 13 other key engineering institutes around Roorkee.
BROS & BIKERS INTERIORS

11. LAYOUT: UNIT 1 & Unit 2- BROS & BIKERS & IIT ROORKEE
CANTEEN
The cafeteria layout is to serve both B&B Café & IIT cafeteria is similar, B&B kitchen 1 will serve
as master kitchen wherein major raw material will be prepared for kitchen 2 IIT.
Management Team
3.1 Management: 100% professional team with 3 core members in management with
key focus on strategy, marketing, sales along with operations which is further divided into
(a) Service, (b) Kitchen & Production, (c) Cleaning, (d) Home Delivery & Outdoors, (e) Vendor
management & procurement.
Standing operating procedure is in place for entire staff with time based shift system.
3.2 FloorManager: The core focus will be to maintain effective customer service,
kitchen to table management, table & food layout manners.
Kithcen 1
& 2
Food
Productio
n - 2 Main
Chef/ 3
Special
Support
Chef/ 3
Helpers
MAIN HALL
CAFETERIA - 2 Service Waiters/ Floor
Manager
OUTER AREA &
SNACK COUNTER -
2 Counter Service
Boy

12. 3.3 Kitchen Team: Master kitchen unit 1 will be the main production & preparation
house, the kitchen is further divided into 3 teams, (a) production, (b) Production support, (c)
Raw material management. Key focus on –
Focusing on the task at hand is the first step in time management in the kitchen.
Having an organized kitchen is a must when managing time.
Having your most used items within arm’s reach of your prep area is another must.
Clean spills as they happen.
Meal planning & Stock Management
3.4 Service & Cleaningteam: KEY FOCUS AREA –
Service Orientation - Actively looking for ways to help people.
Customer and Personal Service - Knowledge of principles and processes for providing customer and
personal services. This includes customer needs assessment, meeting quality standards for
services, and evaluation of customer satisfaction.
Production and Processing - Knowledge of raw materials, production processes, quality control,
costs, and other techniques for maximizing the effective manufacture and distribution of goods.
Cleaning Management
Keeping establishment clean and sanitary at all times, makes it more pleasant for customers to
visit and a better place in which to work. Good cleaning habits can break the chain of infection
from the source of the disease to the customer and employees.
Posting and following daily cleaning schedules can increase cleaning efficiency.
Cleaning done during periods when the least amount of food is exposed, such as after closing.
This does not apply to cleaning that is necessary due to spills.
Keeping floors repaired and clean.
Keeping walls, ceiling, windows, screens, doors, and light fixtures clean and in good repair.
Keeping screens on windows, doors, and outer openings closed and in good repair.
Keeping exhaust fans, filters, and hoods in good working order and clean of dust and grease.

13. 3.5 Employee SOP (Standing Operating Procedure):
Warm Welcome
Hostesses and other front-of-house staff must greet each customer warmly, even if a customer
asks for a table for one.
Professional Interaction with Fellow Employees
Employees must conduct themselves in a manner that won't disrupt the operation of the
restaurant.
Dealing with Customer Complaints
No matter how hard you try to prevent them, a customer will have a complaint at some point.
When this happens, the employee should try to accommodate any reasonable customer
request.
Kitchen Standards
Chefs and their assistants must conduct themselves in such a manner that both customer and
employer are happy. The kitchen must be clean at all times and must adhere to all food safety
standards, even during busy services.
Shoes
Appropriate foot covering is a health and safety requirement in most restaurants. Shoes should
have non-slip soles because restaurant kitchen and dish room floors are often wet, things spill
and the dining room must often be mopped at the end of the shift. Shoes must be closed-toe to
prevent injury if a knife is accidentally dropped or if broken glass is on the floor. Shoes must
have a back, meaning open-back clogs or mules are unacceptable.
Hair
Hair should be secured back at all times. Kitchen employees often put their hair up under caps.
Waitresses with long hair may wear a ponytail. All restaurant staff, both front and back of
house, should have their hair secured to prevent hair from falling into food or onto dishes.
Hand Washing
Employees are expected to wash their hands regularly. Restaurants often have hand-washing
stations in the kitchen and service areas. The stations are for hand-washing only; drinking water
should be taken from the bar. Waitresses must wash their hands after clearing used dishes and
after using the restroom. Kitchen staff wash their hands between different food-preparation
chores and after using the restroom.
Communication
Restaurant workers move quickly in sometimes small spaces, and are often carrying hot plates
or trays full of beverages. They are expected to speak up when moving through the kitchen or
service area. The must state clearly, "Behind you," when walking past another employee while
carrying a full tray, or call out, "Hot plates coming through," if walking through the kitchen area
with hot plates.

14. Employee Relations
Employee relations is an area of ethics that food establishments too often neglect. With a
number of exceptions, food restaurants generally pay minimum wage or only slightly higher for
high-stress jobs. Scheduling issues are notorious in restaurant settings as well, with employees
working double shifts or working early-morning shifts immediately after late-night shifts. Food
establishments should commit to breaking the trend of overworking and underpaying
employees. Addressing this issue in a code of ethics can dramatically impact your reputation
among potential employees.
Other Considerations
Include policies related to schedules, breaks, payroll and benefits in your employee handbook.
Putting these policies in writing makes employees aware of how their schedules might change
and how often, when they are entitled to a break and whether those breaks are paid or unpaid.
Specifying payroll dates, times and methods prevents unnecessary employee questions related
to compensation. List the benefits your employees will receive, even if you do not offer
insurance policies. Benefits can extend to things such as holiday pay, meals or discounts for
family members. Set a strict policy for tip reporting for your servers. Include information on
where they can obtain a tip reporting sheet and set a policy regarding how often they must
report their tips for tax purposes.
Food Safety
Although most people do not realize it, patrons of food establishments place their lives in the
establishments' hands. Improper storing and labeling of food items or selling slightly-expired
food can be tempting from a financial perspective but can lead to serious injury or worse due to
food poisoning, cross-contamination or allergic reactions. Food establishments should include
firm commitments to food safety in their codes of ethics, always placing food safety above
financial concerns. This includes going beyond the letter of the law to enforce the highest
product quality standards
Supplier Standards
Food establishments should be familiar with their suppliers. Again, financial considerations can
tempt food establishment owners to purchase the most inexpensive ingredients with no
questions asked. To show a commitment to ethics, food establishments should perform due
diligence before signing a contract with a new supplier. Codes of ethics should require food
establishments to know where suppliers source their livestock, how livestock is raised and
treated, which hormones or artificial additives are added to feed stocks and other ethical
considerations related to the humane treatment of animals and equitable employment
practices.
Public Health Issues
Twenty-first century food establishments are beginning to see that the law allows for serious
breaches of ethics in the food industry; thus, many are beginning to take matters into their own
hands to combat the United States' growing health epidemic. A code of ethics should include a
commitment to sell only healthy products and never to use harmful ingredients. Twentieth-
century fast-food establishments, for example, paid little or no attention to fat content and

15. harmful additives, addicting a generation of consumers at the expense of their health — and
sometimes their lives. Twenty-first century fast-casual chains, on the other hand, serve the
same types of food but use fresh, healthy ingredients to minimize fat and additive content.
Market Analysis
4.1 Industry Assessment: According to National Restaurant Association of India
(NRAI) and management consultancy firm Technopak, the industry is projected to swell to Rs
408,040 crore ($78 billion) by 2018 at a compounded annual growth rate (CAGR) of 11 per cent.
The market size of the country 's restaurant sector is Rs 247,680 crore ($48 billion), which
makes it 24 times bigger than the film industry and places it $9 billion ahead of the telecom
sector. And, it is projected to swell to Rs 408,040 crore ($78 billion) by 2018 at a compounded
annual growth rate (CAGR) of 11 per cent with the organized sector expanding at 16 per cent.
4.2 Target Market:The market in Roorkee is divided into three categories –
(a) The Student base in Roorkee is huge wherein we have more than 30-40 thousand
Collage students within a radius of 30 KMs, to have further control we have stationed
our second unit inside IIT Roorkee.
(b) The Highway traveler – Unit 1 located on the highway which is one of the busiest &
occupied route because of multiple tourist locations ahead. Our location can serve as pit
stop.
(c) Local crowd & walk-ins for food, home delivery systemthrough mobile app.
4.3 Location Analysis:All three units are strategically located or structured Unit 1. is
at the heart of city & on the highway with parking space, connectivity to city next to bus stand.
Unit 2. Is located inside IIT with assured service of entire hostel of over 900 students &
operations extending till 2 AM morning.
Unit 3. Is Online platform with delivery center point at unit 1 kitchen.
4.4 CompetitiveAnalysis:The local market has more of food joints or restaurants
wherein we have concept, food diversity & multiple units to capture the customer. Our offline
& online approach gives us edge over competition. We will be setting up first Food network in
Roorkee with online approach & discount facility across for customers.

16. Marketing Strategy
5.1 Overview:Since we have built a brand which we see as a future franchisee model,
our marketing strategy is to divide out approach into target market segments. Social media &
print media are the most effective model of marketing. Our pages have been already making a
lot of noise on Internet.
BROS & BIKERS FB PAGE
FOODONOMIC FB PAGE
5.2 Customer Database:We are developing customer database with the help of
tools like Wats App group & other social media support.
5.3 Frequent Diner: We will have special diner card for frequent customers & will
keep on pumping offers for them. We will also keep these customers warm by keeping
information on important occasions to greet them & reward them with offers.

17. 5.4 Mailer campaign:Continuous e-mail campaigns will be launched to make sure
that we create sound & awareness in the market.
5.5 Community/CharityInvolvement: We will make sure not to waste food &
to take 5% of our earnings to the needy. We will also involve community free food drives
involving the community.
5.6 Business Relationships:All the establishments & corporate business key
persons will be invited on occasions to attract parties & food catering contracts.
5.7 Advertising: We will be using paper/ menu flyers for newspaper network, local
cable network adds, paper add, boards & posters at all key location.
OPERATIONS
6.1 Overview: The entire operations will be centrally managed with separate focus on
both outlets & online delivery platforms. Procurement, Marketing, Accounts & Delivery will be
common operations for all units.
6.2 Staffing: Staffing plays the most important role, our focus will be to hire the best
possible resource with economic costs. All resources will be judged on abilities on job &
everyone will undergo probation period before we award them yearly contracts. Prior
experience of all the candidates will be verified.
6.3 Training:Food service industry requires special skills & excellent customer service
experience; special training will be given on the job to all employees. Senior workers will take
on Mentor/Mentee program. Timely reviews will be carried out for checks & balances. Kitchen
production team will be training on new food recipes & inculcate them in menu.
6.4 DailyOperations& Production: Daily operations will be monitored on
schedule structured 24 hours in advance.
OPERATIONS FLOW CHART
Procurement
--->Raw
Material-->
Production --
> Sales&
Service-->
Stock Check--
> Daily
Closing
Bros & Bikers UNIT 1
IIT CAFETERIA UNIT 2
ONLINE FOOD PLATFORM UNIT 3

18. 6.5 Customer Service
While food quality is incredibly important, it is the experience diners have from the minute they
walk in the door to the minute they exit that counts.
Restaurants should remember to keep the customer’s needs at the forefront of every dining
experience. While the etiquette often depends on the restaurant type, proper etiquette will be
maintained.
It is vitally important that you deal with problems immediately. Don’t let your customer’s anger
linger while waiting to work his way up the management chain.
Exceptionally effective restaurants want their customer’s opinions – the good, the bad and the
in-between. The ability to instantly order from your online menu provides easy access for your
customers. It allows them to conveniently browse and then order from your menu. Oftentimes
they’ll spend more money ordering online as they’ll be tempted to try more. You can use
prominent calls to action to encourage a larger order.
According to research from industry data and analysis firmTechnomic Inc., 65% of consumers in
2014 expected restaurants in the quick-service segment to offer free access to Wi-Fi in their
restaurants. Parents of young children are often exhausted after a long day at work.
Give the parents a break while occupying their children. Consider handheld gaming devices at
the table, a TV/media room for kids (and the old stand-by – coloring books).
6.6 Suppliers
All recipes used to produce food items must be standardized that is, the same type and amount of
ingredients must be used to produce a specified portion size. All the supply function will be closely
monitored & tracked for quality & price reduction. Special initiatives to manage smooth supply -
- Menu engineering
- Purchasing (source document flow)
- Receiving
- Inventory (food/beverage) control and valuation
- Issuing & calculation of actual food/beverage costs.
PROCUREMENT & SUPPLY FLOW CHART

19. 6.7 ManagementControl: Consultonomic plans to start with good defined annual
plan and operating budget. After this they separate it into periods and make a reasonable
revenue goals.
Daily reports means using important daily information which helps that you operate each shift
more efficiently. This reports helps managers to manage restaurant inventory, labor cost and
meet their shiftsales goal.Numbers which has to be examined daily are: Dailysales report,Menu
item sales report and Hourly staff labor report.
Daily sales report is not just recording of information for bookkeeping and it is used for weekly
revenue tracking and revenue monthly projection. This report provides valuable information for
measuring daily activities to meet weekly goals. At first it is valuable planning tool.
Menu item sales report to understand what your customers like. It is daily record what your
customers prefers. This is very useful planning tool for chefs and kitchen managers. Menu item
sales report gives them more detail and allows them to plan better daily specials andpreparation
of favorite and best-selling dishes and their recipes. It also help to management to decide what
items to place on which menu to increase sales. Once placed in the guest’s hand, menu can
directly influence not only what they will order, but ultimately how much they will spend.
Properly design menu directly influences sales revenue higher price point with great gross profit.
The hourly stuff labor report give you information which can be used for help to maintain labor
cost. With this tool your staffscheduling can be improved. And your labor is the greatestcost you

20. have in operating your restaurant, allows you to track total hours worked by person, category
and part of the day. That gives you opportunity to know when you will go over restaurant budget
of hours as well as staff member may go over his scheduled hours creating overtime hours.
The fact of understanding daily reports is very important because it is much easier to successfully
manage smaller numbers then the large one. If we make more our period goals for revenue and
expenses into weekly goals and check our daily numbers against them, we have more chance to
hit the target.
Prime Cost Calculation Should Be Done Weekly
Prime cost is the best indicator of profit potential and how well your costs are being managed.
Caterers who do not have control over prime costs often has very poor restaurant management
system. It is one of main indicators how well has been one business managed.
Those caterers who want to maximize their profit want to know their costs at the end of every
week. So how to calculate Prime Costs? Actually, it is very easy.
Calculating prime cost once a month is not enough. When you calculate your prime cost
weekly, your manager or you do not have to wait your monthly profit and loss statement to

21. find out what happened in important cost areas. And if there is some problem weekly prime
cost control get you information in time and you can react quickly. There is no space for loss of
money.
Weekly prime cost reporting also makes managers more cognizant of the effect of their labor
scheduling. Connection between labor cost and the weekly schedule is highlighted and makes
more obvious to managers. In this manner managers can be much more diligent in modifying
schedule which make more business activity. This is also very important for team building in your
restaurant.
Also weekly prime cost reporting changing way of work in your kitchen. If you tell your kitchen
manager or chef just a monthly costs of food, this numbers become abstract to him. But when
you say that their food costs have this week increased for 500 Rs then usual there is a very good
chance to get more attention and that your chef or kitchen manager will think about possible
reason for this changes. What s going on in the kitchen? It is very possible that the problem will
be solved by the following weekly costs calculations. It’s all about the time of respond.
When the prime cost is calculated at the end of every week the numbers become much more
believable and when something is out of line you are in much better position to investigate it
quickly, cut your losses and get the problem resolved.
Most important and revealing numbers in any restaurant or bar is a Prime Cost. You got better
understanding of your cost structure, potential profit and how well your restaurants key cost
area has been managed.
Restaurants often end their week on Sunday night and have the report prepared by Monday
noon.
In some restaurants managers prepare this entire report while in others restaurant owner have
a bookkeeper or clerical person who assist in some way in bookkeeping and making weekly
reports.
The Profit and Loss (P&L account)
The most important objectives of every business is to make a profit. The Profit and Loss account
shows the extent to which it has been successful in achieving this objective. Companies are
expected to keep their P&L accounts in certain formats. Typically the P&L account will show the
revenues received by a business and the costs involved in generating that revenue. In simple
terms:

22. Revenues – Costs = Profits
Monthly Profit and Loss Analysis
The daily and weekly numbers are an integral part of management which gives predisposition to
successful business restaurant or bar operation and profitability. Complete financial statement
package that includes an income statement and balance sheet should be prepared and reviewed
monthly. Many caterers prefer to receive a summary version of their profit and loss analysis so
they can quickly scanthe key numbers and get asenseof how the restaurant or bar is performing.
Prime cost
Prime cost includes cost of sales and payroll. It is recommended to calculate prime cost weekly,
but prime cost should also be included in the profit and loss analysis.
Other controllable expenses
Other controllable expenses are manageable in some way by management. These expanses can
be grouped into categories like direct operating expenses, marketing expenses, utilities etc. On
profit and loss analysis should be clearly showed monthly and year – to date amounts in the
individual accounts that are included in these summary categories.
Controllable income
If you separate controllable expenses from non-controllable expenses it is possible to calculate
one of the most important margins on any restaurant profit and loss analysis, „Controllable
income “. It is a key indicator of management effectiveness in driving sales and cost and expenses
controlling. Those numbers reflect only those line items over which they exert any influence or
control.
Non-controllable expenses
Those expenses include occupancy cost such as property taxes, building insurance, rent and
other expenses. Over this expenses managers have a very little control or influence.
Restaurant operating income
Restaurant operating income is generated by restaurant without regard to corporate overhead,
financing costs, nonrecurring income and expenses and income taxes. It is good for comparison
with other restaurants or bars and operating results of restaurant industry averages.

23. 6.8 AdministrativeSystem
Focusing of manpower utilization and effective administration enables a company's leadership
to run efficient operations, sharpen human resource policies and standards and hire top-notch
candidates. These discussions also touch on tools, tactics and equipment that department
heads use to ensure regulatory compliance in day-to-day operating activities.
INVESTMENTANALYSIS
7.1 Source of Funds: The entire project has been divided into 3 phase for funding –
Phase 1 – Startup process
 Setting up brand name & Concept
 Forming company name logo & registration
 Budgeting
 Identification of strategic location & rent negotiation
 Setting up the interiors & exteriors
 Setting up Menu & setup concept
 Procurement of equipment’s
 Setting up kitchen & storage
 Food testing & dry practice
 Hoarding & Boarding. Street advertisement
 All set to countdown.
Phase 2 – Start Operations
 Supply & Logistic
 Daily service & sales
 Startup marketing & campaigning
 Special offers & Events
 Setting up Unit 2 (IIT CANTEEN)
 Development of Unit 3 (Foodonomic online delivery platform)
 Rent/Salaries & P&L for first 90 days
Phase 3 – Go All Out
o Return of seed funding to start
o Setting up full-fledged operations for online platform (Mobile Application Foodonomic)
o Procurement of deficit equipment
o Level 2 online/offline marketing
o Procurement of secondary equipment for home delivery platform
INITIAL SEED FUNDING

24. The initial funding has been procured from private investors on the basis of % of interest &
with the idea of setting up the initial operation on ground.
The plan was to set up the entire operations with daily/weekly/monthly analysis for
procuring investments from bank on overall project & future expansion
PROPOSED FUNDING
Option 1 - PM Mudra Bank Loan Scheme
There are many small organizations, companies and startups, Entrepreneurs in India. All
these are collectively known as Micro Units. It has been observed that these Micro Units
lack Financial Support. If Financial support is given they can grow and be much better than
they are currently.
Tarun Category – All small business which have been set up and established will fall into this
category. There may be some financial requirements for the betterment of business. That’s
why all small business or units falling into this category will be eligible for a Loan Cover of up
to Rs. 10 Lakh.
Option 2 – Project loan from bank under other formats, MSME etc.
Growth Plan
8.1 ExpansionPlans: We have worked on every aspect of the brand & its multiple
divisions. The expansion has been divided into 4 key milestones and a time period of 5 years
to reach the goal.
Milestone 1. Set up  Continuous Operations Improvement  Developing a brand
Developing Website & online Application delivery platform Rotation of investment
YEAR 1
Milestone 2. Focus on food delivery  Tie-ups across institutes for bulk cafeteria
marketIncrease in stock & delivery across city through Mobile Application Systematic
Approach Towards P&L & (Return of Investments/Re-investments) Reaching break-even
point. YEAR 2.
Milestone 3. Launching Franchisee Model for both offline/online platformsDeveloping
mass subsidized snacks for across collage cafeteria -Exploring Raw material procurement
& supply. Year 3-4
Milestone 4. Launching health & gym food products Reaching Customer base of 1 Lakh
Customers Monthly for all three units-Tie-ups across key Himalayan region with
hospitality players. Year 5

25. 8.2 Current Investor Exit: Current Investor has invested capital on interest
return basis over the actual amount invested with terms & Conditions –
(a) The amount invested is for startup operations for all three units.
(b) Major Inventory is Investors property until all dues clear.
(c) Returns should be given within 6 months’ period.
(d) Interest Rate of 2% Monthly on overall money.

26. Financial Projection
9.1 Project Expense Segments
9.2 Total Inventory Costs
9.3 Total EquipmentCosts
9.4 LaborProjection Costs
9.5 Revenue Projection