Shetkari restaurant
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The document summarizes Shetkari Restaurant, a Kolhapuri cuisine restaurant located in Kolhapur, India. Some key points: 1) Shetkari Restaurant was established in 1999 and serves authentic Kolhapuri veg and non-veg dishes as well as Solkadi drink. It has received celebrity visitors. 2) The restaurant aims for quick profits, direct customer contact, and an efficient process while maintaining authentic Kolhapuri tastes. 3) It has an organizational structure led by an owner with managers overseeing various departments like the kitchen, wait staff, and accounts.
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This slide contains the Business plan of a restaurant and their process that what is the process to start a small startup.
CV
Sunil Rai is a sous chef at Grand Hyatt Goa with 12 years of experience in food and beverage operations. He has held positions such as chef de partie and commis across several hotels in Goa and Pune. His responsibilities have included menu planning, budgeting, inventory management, and ensuring food safety and quality standards. He is skilled in kitchen management, staff training, and customer satisfaction.
Javian Sarawak Kitchen Presentation
- Javian Kitchen is a restaurant in Seri Kembangan that serves authentic Sarawakian cuisine. It is owned by Vivianty James Ayum, who opened it in 2016 to share the foods of her childhood.
- The restaurant sources some ingredients from Sarawak and focuses on maintaining traditional recipes. It has participated in events like the Borneo Hornbill Festival to promote Sarawakian culture and food.
- Javian Kitchen caters to those missing Sarawak dishes and those wanting to try authentic local cuisine. It faces challenges in sourcing ingredients from Sarawak and competing with other Sarawakian restaurants.
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The document discusses plans to open a sandwich shop called IN&OUTWICH. The shop aims to provide healthy, organic food options to busy customers. It will use a just-in-time inventory system and focus on quality ingredients and customer service. Potential locations discussed are near colleges and business areas in Istanbul to target students and professionals looking for convenient, nutritious meals.
TORRYHARRIS_PRESENTATION
This document outlines a communication strategy for Spanish Josh, a new restaurant serving Spanish and Indian cuisine. It begins with an introduction to the brand proposition and target market understanding. It then describes the results of a dipstick survey conducted in Bangalore to understand why customers frequently visit an existing restaurant, Mast Kalandar. The survey found customers appreciate Mast Kalandar's consistent quality, hygiene, and convenient location. The document concludes by recommending Spanish Josh focus its communication on engaging customers at multiple touchpoints from their first visit through return visits using social media, word-of-mouth promotions, and dual positioning to different customer segments.
Raju omelet case solution
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Strategic management bundu khan restaurant
Bundu Khan Restaurant is a famous Pakistani restaurant chain that started in 1991 in Lahore. It has since expanded to multiple cities and offers both Pakistani cuisine and bakery items. A SWOT analysis identifies the chain's strengths as its goodwill, financial position, and diversified foods. Weaknesses include a lack of skilled staff and need for more advertising. Opportunities exist in opening new outlets, promoting hygienic foods, and expanding markets. Threats include inflation, changing eating habits, the COVID-19 pandemic, and political instability. A PESTEL analysis also considers environmental, social, technological, economic, legal and political factors impacting the business.
Business Plan - Chatpata Tiffin
Chatpata Tiffin aims to provide healthy, nutritious meals delivered to customers' doorsteps at affordable prices. It will offer weekly changing lunch and dinner menus that can be ordered online or by phone. The target market is people aged 18-40 living away from home in Delhi who want homemade food without preparation. Marketing strategies will include free samples, networking with companies, referrals, social media, and low-cost advertising. The business aims to expand its customer base, become self-sustainable within two years, and eventually offer franchises.
Final presentation
This was one of the presentation that i gave up in team with one of my friends, Vijay Dholakiya at a National Level Event MX Square at Kum. M H Gardi College Rajkot. It was Basically a company defined problem given up by Yellow Chillies which we tried to evaluate and solve.
pm
The document presents a business plan for a restaurant called Tasty Tasty. The restaurant aims to provide tasty and healthy food to customers in Odisha, focusing on low fat and low cholesterol options. It will connect with schools, offices, and other organizations to provide meals. The business will have a catering facility and offer diet foods. The goals are to serve customers quality food in a clean environment and create a unique brand in Odisha.
debasish_dutta
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Benihana Case Study
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Bdp of food truck
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CURRICULUMVITAE
A. Prabhu is applying for an Executive Chef position. He has 19 years of experience as an executive chef at various well-known establishments. His responsibilities have included menu creation, staff management, food quality control, and ensuring a clean kitchen environment. He is now the Executive Chef at SLV Sunrise Avenue Pvt. Ltd. and is seeking a new opportunity. He has included his resume and contact information for the hiring manager to review.
Mom's kitchen business development plan
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Food and Culture assignment 1B experience & capture group presentation
The document discusses several aspects of food preparation and consumption in various locations in Malaysia. It examines the flow of food preparation in different local cuisines and compares the experiences between an open kitchen and closed kitchen setup. Several studies analyze how factors like lighting, crowd levels, table spacing and food quality can impact the dining experience. The effects of seeing the food preparation process and having an open display area are also considered. In conclusion, food quality appears to have the greatest influence on customer satisfaction compared to other environmental factors.
LOKENDRAKUMAR RESUME
Lokendra Kumar is an experienced head chef seeking a new position. He has over 15 years of experience in kitchen management and culinary roles. Most recently, he was head chef at Le Dupleix in Pondicherry from 2012 to 2015, where he oversaw all kitchen operations and staff. Prior to that, he held the role of sous chef at The Promenade in Pondicherry from 2010 to 2012. Kumar has a diploma in hotel management and has worked in several restaurants throughout India, demonstrating his skills in menu planning, food safety, training staff, and more. He is looking for an opportunity with an employer that values hard work and career growth.
LOKENDRAKUMAR RESUME
Lokendra Kumar is an experienced head chef seeking a new position. He has over 15 years of experience in kitchen management and culinary roles. Most recently, he was the head chef at Le Dupleix in Pondicherry from 2012 to 2015, where he oversaw all kitchen staff and operations. Prior to that, he held the role of sous chef at The Promenade in Pondicherry from 2010 to 2012. Kumar has a diploma in hotel management and has worked in several restaurants throughout India, demonstrating his skills in menu planning, food safety, staff training, and more. He is looking for an opportunity with an employer that values hard work and career growth.
vksamy
The document provides a summary of Karuppasamy Velchamy's experience and qualifications as a chef. It details over 16 years of experience managing kitchens in 5-star hotels and restaurants. It also lists his areas of expertise, which include menu planning, recipe creation, food production, budgeting, and team management. His objective is to obtain a position as a chef in Australia.
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Food and Culture assignment 1B experience & capture group presentation
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Shetkari restaurant
- 2. INTRODUCTION Inception: Year 1999 Location: Near Pushpak Mangal Karyalaya (1999 to 2001) Near Santosh Hall Sinhgad Road (Current) Product & Services: Authentic Kolhapuri veg and non-veg dishes, Solkadi Celebrities like Lata Mangeshkar, Asha Bhosle, Sayaji Shinde have visited this restaurant
- 3. GOALS Quick profit output Direct contact with customer Not lengthy process Authentic kolhapuri taste
- 5. ORGANISATIONAL PLANNING Raw Materials: purchase of meat, chicken, fish and vegetables on daily basis where rice, wheat etc. are purchased on weekly basis Purchasing decisions depend upon functionality marketing Planning is made according to customer psychology In seasons like 31st Dec, Shravan ending; 50-60 % extra material is purchased as well as 10 % extra labours are appointed They provide red or white tasty gravy for waiting customers There is 10 % wastage of meal per day Capacity: 26 tables, 76 people at a time 2 Captains, 6 Waiters, 2 Sweeper and Steward Various food festivals: Fish Festivals, Crab Festival etc.
- 6. CONTINUED ….. PROFIT Further purchase Infrastructure maintenance Absence of labours Health Care of staff
- 7. CO-ORDINATION Captain takes order 3 carbon copies Kitchen Cooking Mandaniwala Waiters serve dishes Steward, sweeper Washer Cash Counter Billing Waiters give bill on table Captain For Record
- 8. DECISION MAKING •Owner (purchasing, daily operations, forecasting) TOP LEVEL •Captains (Minor operational decisions, handling customers, making suggestion according to taste of customers) MID LEVEL •Everyone is allowed to give suggestions which can be considered for decision making LOW LEVEL
- 9. MARKETING Word of mouth is main publicity for Shetkari Restaurant Advertisements in newspaper, electronic media on special occasions
- 10. CONTROLLING Customer feedback decides controlling over quality & services Managers keep eye on each operation Kitchen dispenser controls quantity & timely dispensing food Waiter is responsible for timely service Chef controls quality of food & use of raw material ; also quantity to of food to be cooked Wastage controlling is done by proper forecasting
- 11. CHALLENGES Competition (Rate, Quality, Quantity): Purepur Kolhapur, Kaveri Restaurant Minimising the rates as much as possible Maintaining consistency Location Challenge: It is located at inner part of city though it has sufficient parking space and don’t have residential near by but; it would be better if they would have built it on main road. Launching New Product: Depending upon the regions of customers they belong to and taste they prefer
- 12. QUALITY MAINTENANCE They never compromise with the quality of food they provide even if it leads to increase in cost of food Vendors who provide good are consistent in their performance though there can be 10 % quality of food can be up or down They don’t have branches it helps them to concentrate more on quality they provide Liquor is provided which deals them not to compromise with cleanness and quality of services
- 13. CUSTOMER RELATIONSHIP All staff is from Kolhapur so they have better staff which helps them to build good relation with customers They have costumers who really appreciate the services provided and food served and visit Restaurant repeatedly As they don’t provide liquor, it become totally Family Restaurant; people come with their families and enjoy the delicious food
- 14. CONCLUSION Restaurant know the taste of customers and have dishes which fulfil their taste They don’t ever compromise with quality of food they provide They have better services for the customers who visit there to enjoy the food.
- 15. THANK YOU