STEVE KOSHY DANIEL - V & RO Hospitality - Intership Report.pdf

INTERNSHIP REPORT ON
V&RO HOSPITALITY
Submitting in partial fulfilment of the requirements
for the Award of the Degree of
BACHELOR OF COMMERCE
By
STEVE KOSHY DANIEL
21COMF24
Under the Guidance of
DR.KUMARASAMY P
KRISTU JAYANTI COLLEGE (AUTONOMOUS)
K. NARAYANPURA, KOTHANUR POST,
BANGALORE - 560077
2023 – 2024

CERTIFICATE FROM GUIDE
This is to certify that this internship work titled Finance and Accounting is based on an original study
conducted by Steve Daniel (21COMF24) of V semester BCom under my guidance.
This internship work has not formed the basis for the award of any degree/ diploma by Bangalore North
University or any other university.
Place: V&RO Hospitality, Bangalore Dr. Kumarasamy P
Date: 10th
September 2023 Name of the Guide

CERTIFICATE FROM INSTITUTION
This is to certify that this internship work titled Finance and Accounts is based on an original study
conducted by Steve Daniel (21COMF24) of V semester BCom under the guidance of Dr.
Kumarasamy P.
This internship work is based on original and has not formed the basis for the award of any
degree/diploma by Bangalore North University or any other University.
Head of the Department
Place: Bangalore North
Date: 10th
September 2023

DECLARATION FROM CANDIDATE
I Steve Daniel (21COMF24) hereby declare that this internship work titled Finance and Accounting
is based on the original study conducted by me under the guidance of
Dr. Kumarasamy P
This has not been submitted earlier for the award of any other degree/diploma from Bangalore North
University or any other University.
Place: V&RO Hospitality, Bengaluru
Date: 10th
September 2023 Steve Koshy Daniel
Reg. No: 21COMF24 Student’s Name

TABLE OF CONTENTS
S
NO.
Chapter
No.
PARTICULARS PG NO.
1 1 Introduction 1-3
2 2 Industry Profile 4-18
3 3 3 C Analysis – Company, Customer, Competitor 19-37
4 4 Organizational Structure/ Departments Profile 38-40
5 5 SWOC Analysis 41-44
6 6 Learning Outcomes 45-46
7 7 Conclusion 47
TOTAL PAGES - 54

CHAPTER 1
INTRODUCTION
The Food and Beverage industry has been exponentially growing after the Covid-19 pandemic which
has allowed many fast food and fine dining restaurants to expand their services . V&RO Hospitality is
one such company which owns 7 different fine dining restaurants with their branches spread out all
across the country.
It is one of the fastest growing Food & Beverage chain based in Bengaluru India. It is founded in 2018
by Dawn Thomas, Vinay Prakash, Safdhar Adoor, Sharath Rice. In 2021, V&RO hospitality raised
Rs.225 million in series A funding from Creedcap Asia Advisors. The company plans to use the funding
to expand its operations to other cities in India.
V&RO Hospitality is known for its innovative approach to the F&B industry. The company has a
strong focus on customer experience, and it uses technology to streamline its operations. VRO
Hospitality is also committed to sustainability, and it uses sustainable practices in its restaurants.
The restaurants under it are as follows-
1) Plan B
2) Café Noir
This restaurant offers good food and drinks with music . They are famous for
their chicken wings especially on Tuesdays due to the “buy 6 wings get 6
free” offer, Tuesdays are when they get their maximum sale. Its branches are
spread out in Bengaluru, Mumbai, Kolkata, Kochi , Hyderabad and many
more coming up.
Cafe Noir is one of Bangalore’s oldest and most renowned French Cafes with
over 10 years of legacy.
They provide French cuisine dishes and are spread across Bengaluru,
Mumbai, Kochi, Hyderabad and many more coming up.
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3) Mirage
4) Taki-Taki
5) Badmash
6) One night in Bangkok
7) Nevermind
02
Mirage is a restaurant with striking visuals and a rooftop bar. It is the latest
nightlife spot known for amazing cocktails, modern cuisine as well as music.
Its branches are in Bengaluru & Goa. It was one of the first restaurants the
company acquired when it was incorporated. It comes under the luxury
branch of the company.
It is a high end restaurant and bar which features delectable food made from
the finest ingredients . the menu features a wide range of Japanese and Pan
Asian dishes . Its branches are located in Bengaluru, Mumbai & Kolkata.
Almost all its outlets are restaurant with an amazing view. It comes under the
luxury restaurants branch of the company.
Badmaash is an Indian fine dining restaurant which celebrates everything
Indian from the food to the music and the lifestyle. Its branches are spread
across Bengaluru , Mumbai & Kolkata. It is a Bollywood inspired restaurant
which gives a luxury feel to the Indian cuisine.
One Night In Bangkok is a Thai restaurant that offers a wide variety of dishes
from across the country. ONIB is a popular spot for both casual dining and
special occasions. It has one outlet in Bengaluru. It comes under the
continental luxury branch of the company.
Nevermind is known for its out of the ordinary décor and beautiful
interiors. It serves Continental, Asian, and modern Indian cuisine. It has one
outlet in Bengaluru . It has a beautiful bar which serves cocktails and drinks
which are really popular among the public.

8) Tycoons
9) Holy Doh!
10) Burger & Beyond
11) Hangover
This was a small introduction about V&RO Hospitality. Now we will look into its industry profile.
Tycoons is a resto-bar that offers a mix of Indian and international cuisine. It
is a popular spot for both casual dining and late night drinks. It branches are
in Bengaluru and Ooty.
Holy Doh is a takeaway or delivery only pizzeria which serves wood fired
pizzas made with fresh, local ingredients. It is a popular for its classic and
innovative pizzas. It served as a cloud kitchen during covid times and is
still functioning as a popular food takeaway joint.
Burger and beyond is a take away or delivery only Burger joint which serves
gourmet burgers made with fresh ingredients and also provides a wide
variety of shakes & sides. It served as a cloud kitchen during covid times as
well alongside holy doh and it is also still functioning to this day.
Hangover is a neighbourhood bar that offers a wide variety of drinks and bar
food. It is a popular place for both locals and tourists and is known for its
lively atmosphere. Its branches are spread across Bengaluru.
It is known for its drinks and the variety it has which attracts guests.
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CHAPTER 2
INDUSTRY PROFILE
V&RO Hospitality comes under the hospitality industry which is a booming industry right now . It is
the fastest growing F&B chain based out of Bengaluru with its presence spread across the country.
Firstly the word hospitality refers to extending a welcome to travellers or offering a home away from
home and the word is derived from the French word “hospice” meaning ‘taking care of travellers’ . The
hospitality industry is basically an industry where various businesses and services are linked to customer
satisfaction and leisure. One of the main aspects of this industry is that it focuses on ideas of luxury,
pleasure, experiences and enjoyment.
The hospitality industry is a vital part of the global economy. It employs millions of people and
generates billions of dollars in revenue each year. The industry is also a major driver of tourism, which
is a key source of income for many countries.
The hospitality industry is constantly evolving to meet the needs of travellers and locals alike. In recent
years, there has been a growing trend towards personalized experiences and customization. This is
reflected in the increasing popularity of boutique hotels, Airbnb, and other businesses that offer unique
and personalized experiences.
The hospitality industry is also becoming more sustainable. Businesses are increasingly adopting
practices that reduce their environmental impact, such as using recycled materials and reducing energy
consumption. This trend is likely to continue in the years to come, as consumers become more aware
of the environmental impact of their travel choices.
HISTORY OF HOSPITALITY INDUSTRY-
In olden times, locals used to let the travellers rest on the kitchen floors or other extra spaces during
their journey. There were no fixed resting facilities for tourists until monasteries decided to build one.
This gave birth to lodging services. In the late 1700s, Inns came into existence. Inns were nothing but
a shelter by the road where travellers can stop to take rest and get some food. The would also take care
of traveller’s horses while they rest. This is the time when the seeds of the modern hospitality facility
were planted. What we see today is the growth of the past two millennia.
During the olden days people used to take shelter under trees when they were away from their homes
and depended on natural sources for food. Their lives were endangered by wild animals and wayside
robbers which Is why Dharamshala and Chat rams came up to protect the lives of travellers.
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In the early 1800s “Inns” were the only lodging facility available for the tourists. A lot of Inns were
established before the 19th century. But, lodging was not just about bedding and resting facility
anymore. They started providing food and drinks to the travellers. And soon the element of luxury
started to blend in. This gave birth to hotels. Hotels emerged as more sophisticated facilities which
provided better rooms and dining areas.
The year of 1829 is considered as a landmark in the timeline of the American hospitality industry. It
was the year when an American architect Isaiah Rogers designed and constructed the first luxury hotel
Tremont Hotel in Boston, Massachusetts. It was the first hotel with private attached bathroom and lock
on the doors. It used a steam-powered pump to lift up water to the storage tank on the roof. Tremont
Hotel had set a benchmark for the luxurious hotels in those days. The hotels and Inns then on started
giving more importance to services to stand out different than other hotels. They kept improving their
services and facilities. At the later stage, hotels started to have bars. And soon the bars became an
important selling point for the hotels. The architecture and aesthetics of the hotels were improving
alongside. There were more multi-storied hotels and they had beautiful exteriors to stand out different
from other hotels. Soon it was a trend for well-decorated ceilings and beautiful crystal chandeliers.
The years 1961-1980 are called as the first revolution of luxury and service. Many refer to this period
as the golden age of hospitality where organizational culture and revenue creation were driven by luxury
and service. During this period the wealth of the top 10% rose by a huge margin which meant more
money to spend on luxury goods and travel. The founder of the Four Seasons Hotel came with the vision
to build a
company on his golden rule of “Treat guests the way you wish to be treated”. Although Four seasons
didn’t start as a luxury brand the founder quickly chose to chase the opportunity.
The renaissance saw a renewed interest in classical culture and this led to the revival of the hospitality
industry. During this time mainly in Italy many new inns and hotels built to accommodate the rising
number of travellers . These inns and hotels were made luxurious and offered a wide range of services.
The industrial revolution as well contributed to the hospitality industry since people moved to cities for
jobs there was a growing need for hotels and lodging . The 20th
century saw a rise in new types of
establishments such as motel and resorts were developed.
Under the Hospitality industry comes the Food and Beverage Industry (F&B). The food service industry
engages itself in the provision of food and beverages, mainly to people who are away from their homes
but nowadays almost everyone buys food from restaurants and hotels on an occasion or any other
reasons.
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Hospitality Industry has two branches under it namely-
§ Food and Beverage Industry
§ Travel or tourism industry
We will be looking into the Food and beverage industry since V&RO hospitality comes under that
category.
HISTORY OF THE FOOD AND BEVERAGE INDUSTRY-
Restaurants are establishments where refreshments or meals may be provided to the public at a certain
price. The word "restaurant" comes from the French verb restaurer, which means "to restore." The first
restaurants were basically health food shops that sold healing broths and other dishes. These early
restaurants were popular among the rich and the poor and the sick, who believed that the food could
help to restore their health.
The first true restaurant in the modern sense was opened in Paris in 1765 by a man named A. Boulanger.
Boulanger's restaurant, which was called "La Grande Taverne de Londres," offered a variety of dishes,
including soups, stews, and roast meats. Boulanger's restaurant was a success, and it soon inspired other
entrepreneurs to open their own restaurants.
Following the French Revolution, the restaurant industry in France boomed. This was due to the fact
that many of the former chefs of the aristocratic party were now out of work and looking for new ways
to make a living. These chefs brought their skills and expertise to the restaurant industry, and they
helped to raise the standards of dining in France.
By the early 19th century, Paris was home to many thriving restaurants. There were restaurants to suit
all budgets and tastes, from simple canteens and cafes to luxurious hotels and restaurants. The French
restaurant became a model for other countries, and restaurants soon began to appear all over the world.
Today, there are restaurants in almost every country and culture. The restaurant industry is a major part
of the global economy, and it employs millions of people. Restaurants are a place where people come
together to eat, drink, and socialize. They are also a source of great pleasure and enjoyment for people
of all ages.
People have been drinking beverages for thousands of years, and the types of drinks that have been
consumed have changed over time.
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Some of the earliest drinks were made from water, milk, and fruits. These drinks were often fermented,
which produced alcohol. Alcoholic drinks were seen as a way to preserve food and water, and they also
had religious and medicinal purposes.
In the ancient world, beer was one of the most popular alcoholic drinks. Beer was made from barley,
water, and hops, and it was often brewed in large quantities. Wine was another popular alcoholic drink,
and it was made from grapes. Wine was often used in religious ceremonies, and it was also seen as a
symbol of wealth and status.
In the Middle Ages, coffee and tea were introduced to Europe from the Middle East. These drinks
quickly became popular, and they are still some of the most popular beverages in the world today.
In the 17th and 18th centuries, the Industrial Revolution led to the development of new methods of
producing drinks. These new methods made it possible to produce drinks on a mass scale, and this led
to the rise of the soft drink industry.
In the 20th century, the development of new technologies led to the creation of new types of drinks. For
example, the invention of the canning process made it possible to mass-produce canned drinks, and the
invention of the refrigerator made it possible to store and sell chilled drinks.
Today, there are a wide variety of drinks available in the world. These drinks come from all over the
world, and they reflect the diversity of cultures and tastes. Drinks can be alcoholic or non-alcoholic,
and they can be made from a variety of ingredients.
CLASSIFICATION UNDER HOSPITALITY INDUSTRY-
The hospitality industry is a broad term that encompasses a wide range of businesses that provide
services to travellers and locals alike. Some of the most common categories under the hospitality
industry include:
• Food and beverage: This category includes restaurants, bars, cafes, and other establishments
that serve food and drinks.
• Accommodation: This category includes hotels, motels, bed and breakfasts, and other
establishments that provide overnight accommodations.
• Travel and tourism: This category includes businesses that help people plan and book travel,
such as airlines, travel agencies, and tour operators.
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• Recreation: This category includes businesses that provide leisure activities for travellers and
locals, such as amusement parks, casinos, and sporting events.
• Meetings and events: This category includes businesses that help plan and execute meetings,
conferences, and other events.
CURRENT STATUS OF FOOD AND BEVERAGE INDUSTRY-
The food and beverage industry in India is a major economic driver, contributing 3% to the country's
GDP and employing over 10 million people. The industry is growing rapidly, with a CAGR of 14.2%
between 2020 and 2024.
The growth of the food and beverage industry in India is being driven by a number of factors, including:
Rising disposable incomes: As incomes rise, consumers are spending more on food and beverages,
and they are also demanding more variety and quality.
Urbanization: The growing urbanization of India is leading to a change in consumer preferences, with
people increasingly eating out and demanding more convenience.
Changing lifestyles: The changing lifestyles of Indians, with more people working longer hours and
having less time to cook, is also driving the growth of the food and beverage industry.
Increasing tourism: The growing tourism industry in India is also contributing to the growth of the
food and beverage industry.
The food and beverage industry in India is highly fragmented, with a large number of small and
medium-sized enterprises. However, there is also a growing number of large multinational companies
operating in the industry.
The food and beverage industry in India is a dynamic and growing sector, with a number of
opportunities for both domestic and foreign investors. The industry is expected to continue to grow in
the coming years, driven by the factors mentioned above
FINANCIALS OF HOSPITALITY INDUSTRY
The financials of the hospitality industry can be divided into three main categories: revenue, expenses,
and profits.
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Revenue
Revenue is the amount of money that a hospitality business generates from selling its products or
services. The main sources of revenue for hospitality businesses include:
§ Room rates: This is the most important source of revenue for hotels.
§ Food and beverage sales: This is another important source of revenue for hotels, as well as
restaurants, bars, and other foodservice businesses.
§ Meetings and events: This is a growing source of revenue for hotels and other hospitality
businesses.
§ Leisure activities: This includes activities such as golf, spa treatments, and casino gaming.
Expenses
Expenses are the costs that a hospitality business incurs in order to operate. The main expenses for
hospitality businesses include:
§ Labour costs: This is the largest expense for most hospitality businesses.
§ Food and beverage costs: This is a significant expense for hotels and restaurants.
§ Overhead costs: This includes costs such as rent, utilities, and insurance.
§ Marketing and advertising costs: These costs are necessary to attract guests and customers.
Profits
Profits are the amount of money that a hospitality business makes after it has paid all of its expenses.
The profit margin for a hospitality business is typically very low, often around 5%. This means that for
every 100 rupees in revenue, a hospitality business typically makes 5 rupees in profit.
The financials of the hospitality industry can be affected by a number of factors, including:
Economic conditions: The hospitality industry is sensitive to economic conditions. When the
economy is doing well, people tend to travel and spend more money on food and entertainment. When
the economy is doing poorly, people tend to travel less and spend less money on hospitality services.
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Competition: The hospitality industry is a competitive industry. There are many different businesses
competing for the same guests and customers. This can drive down prices and make it difficult for
businesses to make a profit.
Technology: Technology is changing the way that people travel and consume hospitality services.
For example, online travel agencies and mobile apps are making it easier for people to book travel and
find restaurants. This can impact the revenue and profits of traditional hospitality businesses.
The financials of the hospitality industry are complex and can be affected by a number of factors.
However, by understanding the main sources of revenue and expenses, businesses can make informed
decisions about how to manage their finances and improve their profitability.
CONTRIBUTION OF RESTAURANTS TO ECONOMIC DEVELOPMENT-
Restaurants contribute to economic development in a number of ways, including:
Creating jobs: The restaurant industry is a major employer, providing jobs for millions of people
around the world. In the United States, for example, the restaurant industry employs over 11 million
people, or about 10% of the total workforce.
Generating revenue: Restaurants generate billions of dollars in revenue each year. This revenue is
taxed by governments, which helps to fund public services such as education, healthcare, and
infrastructure.
Attracting tourists: Restaurants can attract tourists to a particular area, which can boost the local
economy. For example, a study by the National Restaurant Association found that restaurants generate
1.1 trillion in economic activity in the US each year.
Promoting entrepreneurship: The restaurant industry is a great place for entrepreneurs to start their
own businesses. The low barriers to entry and the potential for high profits make it an attractive option
for many people.
Supporting local businesses: Restaurants often purchase food and other supplies from local
businesses, which helps to support the local economy.
Enhancing the quality of life: Restaurants provide a place for people to socialize, relax, and enjoy a
meal. This can improve the quality of life for residents of a community. They provide luxurious meals
as well from certain 5 star restaurants also called as Michelin star restaurants.
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Increasing tax revenue: Restaurants pay taxes on their profits, which helps to fund government
services.
Stimulating economic activity: Restaurants create demand for goods and services from other
businesses, which helps to boost the economy.
Promoting innovation: Restaurants are often at the forefront of new trends in food and beverage,
which can lead to economic growth.
Enhancing cultural identity: Restaurants can help to preserve and promote local culture through
their food and atmosphere.
In short, restaurants play an important role in economic development. They create jobs, generate
revenue, attract tourists, promote entrepreneurship, support local businesses, and enhance the quality of
life.
Overall, restaurants are a vital part of the economy and play an important role in economic development.
They create jobs, generate revenue, and boost the economy in a number of ways.
RECENT TRENDS IN FOOD AND BEVERAGE INDUSTRY
Technology: Technology is having a major impact on the food and beverage industry. This is being
driven by the development of new technologies, such as 3D printing, artificial intelligence, and
blockchain. These technologies are being used to develop new food products, improve food safety, and
streamline food production.
Ethical sourcing: Consumers are increasingly concerned about the ethical sourcing of their food and
beverage products. This trend is being driven by a number of factors, including concerns about animal
welfare, fair labour practices, and the environmental impact of food production. As a result, food and
beverage companies are under pressure to source their ingredients from ethical suppliers.
Convenience: Consumers are increasingly looking for convenient food and beverage options. This
trend is being driven by the busy lifestyles of many people. As a result, food and beverage companies
are offering more convenient products and services, such as meal delivery services, pre-made meals,
and on-the-go snacks.
Personalization: Consumers are increasingly looking for personalized food and beverage experiences.
This trend is being driven by the rise of technology, which allows companies to collect data about
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individual consumers' preferences. As a result, food and beverage companies are offering more
personalized products and services, such as customized meal kits and personalized nutrition plans.
Sustainability: Consumers are increasingly demanding more sustainable food and beverage products.
This trend is being driven by a number of factors, including concerns about climate change, the
depletion of natural resources, and the ethical treatment of animals. As a result, food and beverage
companies are under pressure to reduce their environmental impact and adopt more sustainable
practices.
Plant-based foods: The demand for plant-based foods is growing rapidly, as consumers become more
aware of the environmental and health benefits of plant-based diets. This trend is being driven by a
number of factors, including the rise of social media, the increasing popularity of vegan and vegetarian
cookbooks, and the growing availability of plant-based alternatives to meat and dairy products.
BRIEF DESCRIPTION ABOUT V&RO HOSPITALITY-
VRO Hospitality is a Bangalore-based F&B company that was founded in 2018 by Dawn Thomas,
Safdar Adhoor, and Sharath Rice. The company currently operates over 40 restaurants and lounges
across India, including Mirage, Hangover, Badmaash, Plan B, Cafe Noir, Tycoons, Nevermind, and
One Night in Bangkok. VRO Hospitality is known for its innovative concepts, high-quality food and
service, and expansion plans. The company has a team of over 500 employees and has won several
awards, including the "Best New Restaurant" award at the Times Food Awards in 2019. VRO
Hospitality's expansion plans include opening new restaurants in Mumbai, Delhi, and Pune.
RECENT TRENDS IN HOSPITALITY INDUSTRY
Experience economy: The hospitality industry is increasingly shifting towards an experience
economy, where businesses are competing to offer guests unique and memorable experiences. This is
leading to a number of changes, such as the rise of immersive experiences, the growth of experiential
travel, and the increasing importance of customer reviews
Authenticity: Authenticity is another trend that is gaining traction in the hospitality industry.
Businesses are seeking to create authentic experiences that connect guests with the local culture and
community. This can include things like using local ingredients, featuring local artwork, and offering
traditional cultural experiences.
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Wellness: Wellness is a growing trend in the hospitality industry, as businesses are offering more
health-conscious and wellness-focused amenities and experiences. This includes things like fitness
centres, yoga classes, healthy food options, and spa treatments.
Technology: Technology is having a major impact on the hospitality industry, as businesses are using
technology to improve efficiency, enhance guest experiences, and streamline operations. This includes
the use of things like self-service check-in, mobile payments, and virtual reality tours.
Personalization: Personalization is another major trend in the hospitality industry. Businesses are
using data and technology to collect information about guests' preferences and create more personalized
experiences. This can include things like tailored recommendations, customized room settings, and
personalized dining experiences
Sustainability: Sustainability is a growing trend in the hospitality industry, as businesses are under
pressure to reduce their environmental impact. This is leading to a number of changes, such as the use
of more sustainable materials, the adoption of energy-saving practices, and the development of more
sustainable food and beverage options.
FUTURE PROSPECTS OF HOSPITALITY INDUSTRY-
The future of the hospitality industry is bright, as the industry is expected to continue to grow in the
coming years. This growth is being driven by a number of factors, including the increasing popularity
of travel, the growing demand for personalized experiences, and the rise of technology.
Here are some of the key trends that are expected to shape the future of the hospitality industry:
Personalized attention and human hospitality: The hospitality industry is increasingly shifting
towards a personalized approach, as businesses are competing to offer guests unique and memorable
experiences. This is leading to a number of changes, such as the rise of immersive experiences, the
growth of experiential travel, and the increasing importance of customer reviews.
Increased use of technology: Technology is having a major impact on the hospitality industry, as
businesses are using technology to improve efficiency, enhance guest experiences, and streamline
operations. This includes the use of things like self-service check-in, mobile payments, and virtual
reality tours.
Rise of sustainable and eco-friendly practices: Sustainability is a growing trend in the hospitality
industry, as businesses are under pressure to reduce their environmental impact. This is leading to a
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number of changes, such as the use of more sustainable materials, the adoption of energy-saving
practices, and the development of more sustainable food and beverage options.
Increased emphasis on safety and health: health and safety post pandemic have moved from a “nice
to have” to a must. Guests want to know what you are doing to protect them, whether its carrying out
regular disinfecting of all surfaces, providing anti-bacterial gel dispenser throughout the hotel, or
offering complimentary masks upon check in , implementing hygiene strategies is an important part of
taking the hotels in to the future.
Experience economy: The hospitality industry is increasingly shifting towards an experience economy,
where businesses are competing to offer guests unique and memorable experiences. This is leading to
a number of changes, such as the rise of immersive experiences, the growth of experiential travel, and
the increasing importance of customer reviews.
The industry will become increasingly segmented, with businesses catering to specific types of
travellers, such as business travellers, leisure travellers, and millennial travellers.
It will become more globalized, with businesses expanding into new markets and offering more
international experiences. It will become more experiential, with businesses focusing on creating unique
and memorable experiences for guests. It will become more sustainable, with businesses adopting
practices that reduce their environmental impact. It will become more technology-driven, with
businesses using technology to improve efficiency, enhance guest experiences, and streamline
operations.
These are just some of the key trends that are expected to shape the future of the hospitality industry.
As the industry continues to evolve, we can expect to see even more innovative and exciting trends
emerge in the years to come.
MAJOR PLAYERS IN THE HOSPITALITY INDUSTRY-
Top 7 hospitality companies in India are as follows:
Hyatt Hotels Corporation
Hyatt Hotels Corporation is an American multinational operator, owner, and franchiser of resorts,
hotels, and vacation properties. It is headquartered in Hyatt Centre, Chicago, Illinois. It’s different
brands are Park Hyatt, Andaz, Hyatt Centric, Ziva, Hyatt Hotels, Residence Club etc. One of its popular
hotels is located in Mumbai and New Delhi India.
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InterContinental Hotels Group
InterContinental Hotels Group was founded in the year 2003. The company is headquartered in
Denham, Buckinghamshire, United Kingdom. Its brands include Candlewood Suites, Crowne Plaza,
Holiday Inn, EVEN Hotels, Kimpton Hotels, Holiday Inn Express, Hotel Indigo, Hualuxe, and Resorts
and Staybridge Suites. The America' office is in Dunwoody, Georgia in Greater Atlanta. The Asia,
Middle East, and Africa offices are in Singapore. The Greater China offices are in Pudong, Shanghai.
The company worldwide headquarters and Europe offices are in Denham, Buckinghamshire in England.
Marriott International India Pt Ltd
Marriott International was founded in the year 1927. It is headquartered in Bethesda, Maryland. Marriott
was founded by John Willard Marriott in 1927 when he and his wife, Alice Sheets Marriott, opened a
root beer stand in Washington, D.C. Marriott International was formed in 1927 when Marriott
Corporation split into two companies, Marriott International and Host Marriott Corporation. It is one of
the top hospitality companies in India. The different Marriott brands are St. Regis, Ritz- Carlton, JW
Marriott.
Radisson Blu Hotels
Radisson Blu Hotels are one of the top hospitality companies in India. It is the group of hotels located
nationally and internationally. It has more than 280 hotels operating throughout the world. It was
founded in the year 1909.
Shangri La Hotels & Resorts
Shangri La Hotels & Resorts was founded in the year 1971. It is one of the best hospitality companies
in India. It is Hong Kong based multinational hospitality company. It has hotels in different countries
like the Middle East, North America, Australia, Asia, Europe. The company has over 100 luxury hotels
and resorts across the world.
Taj Hotels, Resorts & Palaces
Taj Hotels Resorts & Places was founded in the year 1903. It is headquartered in Nariman Point,
Mumbai, Maharashtra. It was founded by Jamshedji Tata. It is one of the India's largest business
conglomerates and top hospitality companies in India. Jamsetji Nusserwanji Tata, the founder of the
Tata Group, opened the Taj Mahal Palace, a hotel in Mumbai overlooking the Arabian Sea, on 16
December 1903. It was the first Taj property and the first Taj hotel. The company operates 100 hotels
and hotel-resorts, with 84 across India and 16 in other countries, including Bhutan, Malaysia, Maldives,
Nepal, South Africa, Sri Lanka, UAE, UK, USA and Zambia.
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The Lalit Hotels
The Lalit Suri Hospitality Group is India's leading hotel company. The company is headquartered in
New Delhi. Its first hotel was founded in the year I988 by Mr. Lalit Suri. The branches of leading
hospitality company are located in all top Indian cities including New Delhi, Mumbai, Chandigarh,
Udaipur, Kolkata, Khajuraho, Udaipur, Bangalore etc. It is one of the top hospitality companies in India.
IMPACT OF COVID 19 PANDEMIC ON RESTAURANT INDUSTRY-
The restaurant industry in India is one of the top three service industries globally (after retail
and insurance). There are two segments of the Indian foodservice market that is the organized and
unorganized segment. The unorganized segment accounts for 86% of all firms, whereas the organized
restaurant segment accounts for only 14%. According to the National Restaurant Association of India
(NRAI), the restaurant industry is one of the main aspects of the Indian service sector, accounting for
around 3% of India's GDP and employing 7.3 million people. India's $50 billion restaurant industry is
expected to lose $9 billion in 2020, with over 2 million people risking job losses and one out of every
four businesses unlikely to reopen.
The second wave of the pandemic impacted India considerably severely than the first, which
disrupted this slow recovery in early 2021. Most fine dining establishments have changed their focus
from in-restaurant dining to delivery services. In the long run, this will radically change the landscape
of the country's delivery industries. Curating a superior experience across the board, from sanitation
and safety to packing and customer-centric content, will usher in a new age of food delivery. The sheer
diversity of varieties and flavours at inexpensive rates has made India and its people famous for their
love of street cuisine. However, after the pandemic, when hygiene has been a top priority, street food
has quickly fallen to the bottom of the list of most disliked dining options. Even when the pandemic
will be over, this pattern is likely to influence the sector for months. In the organized sectors, the market
is expected to increase gourmet street food companies to meet customer standards for flavour, hygiene,
and delivery convenience.
In recent years, the food delivery industry has accelerated, transformed, and modernized across the
country. Each year, the sector employs millions of people, with the workforce shifting from waiters at
sit-down restaurants to delivery drivers. More restaurants are joining food delivery services, opening
delivery-only ghost kitchens, or adjusting their menus to meet the needs of their home-cooking-tired
clients. Despite this, high operating costs posed a significant hurdle for eateries, preventing many from
launching.
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How is the industry changing?
Though the pandemic is still in its early stages, we’ve already seen a considerable shift in how
consumers are getting their food, and how local restaurants and foodservice providers are responding.
1. Local farm shops are booming
One of the biggest shifts has been that of consumers turning to local farms for their fruit, vegetables,
meat and dairy produce. While grocery stores have experienced severe shortages in supply, farms shops
have been able to offer local shoppers a steady stream of fresh goods.
Many local farms now also offer quick-turnaround delivery or contactless collection (with impressively
short lead times), which has been a key advantage for those who are at-risk or quarantined at home.
Grocery stores, on the other hand, have been unable to keep up with demand, leaving many without a
suitable delivery option for weeks, if at all.
Another big advantage of local produce is that people know where their food is coming from, which
not only helps them feel more secure about avoiding shortages from hard-hit countries, but also helps
them contribute to the local economy, supporting local businesses that otherwise might not have been
able to ride out the storm.
2. Restaurants are shifting to take-away or delivery models
It’s no secret that the foodservice industry –and hospitality industry as a whole – has been heavily
impacted by the containment measures imposed by governments. But many restaurateurs have been
quick to adapt their business model to offer their customers more flexible, pandemic-friendly dining
options. This has caused a surge in take-away and delivery service options, not only from quick service
or fast-casual restaurants but also from higher-end restaurants.
While the commission fees of delivery service providers (which typically reach as high as 30%) can be
off-putting for many restaurateurs, there’s good news on the horizon. Many delivery services are
adapting their business models by reducing or eliminating their fees or opting for a flat-rate, subscription
option so restaurants can get a better return on their margins.
But what about food safety concerns? Most restaurants have implemented stringent health & safety
regulations to protect both their staff and their patrons – covering everything from sourcing, to
preparation and service. In China, foodservice operators like McDonald’s have responded with
contactless pick-up options where customers don’t have to make any contact with the staff.
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3. Independent businesses are seizing the day
As many international chains such as McDonald’s, Subway, KFC and Burger King have decided to
close stores altogether, there’s a growing opportunity for small, independent businesses to fill the gap.
These businesses are more agile and flexible as they employ fewer staff (often from the same family),
and are therefore able to react quicker to serve local customers. These customers are likely to spread
the word throughout their local communities, further boosting the success of these businesses and
building a loyal customer base that’s likely to stick around well after the dust has settled.
CONCLUSION-
In conclusion the hospitality industry is one which is booming and has so many players in
the industry coming under different sectors such as unorganised and organised sector, in the unorganised
sector we have the major portion of it covering street vendors, road side shops, and budget eateries, and
the organised sector includes luxury hotels, 5 star restaurants etc. V&RO hospitality comes under the
organised sector since it mainly focuses in luxury restaurants providing food and beverages with a
luxury experience and they strive for customer satisfaction by providing them with a plethora of options
of cuisines to choose from such as western, Indian, Thai, fast food etc.
Based on the current growth pattern of the company , V&RO Hospitality is one of the
leading players in this industry and with its future expansion plans it is sure that it will be one of the top
10 in the hospitality industry soon. The restaurant industry is using new ideas and creating different
ways for customers to get better satisfaction such as during covid times , restaurants moved to being
delivery and takeaway outlets and with few of them shutting down their restaurants and only serving as
cloud kitchens which will cook the food of different restaurants and send it out to the customer with no
specific location where the customer can come and eat on a table. Just like this the restaurants are slowly
adopting new ideas to grown in the market.
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CHAPTER 3
3 C ANALYSIS
COMPANY ANALYSIS
INTRODUCTION
V&RO Company is a renowned organization operating in the hospitality sector. Established in 2018,
the company has gained a strong foothold in the market through its commitment to innovation, quality,
and customer satisfaction. We will evaluate various aspects of V&RO Company to gain insights into
its operations and performance. In 2018 it was founded by the founders. In 2019 the company opened
its first outlet named Mirage in Bengaluru. In 2020 the company opened 5 more outlets including Plan
b, Café Noir, Nevermind, Badmaash, and One Night in Bangkok. In 2021 the company opened eight
more outlets including Tycoons and expands its presence to Chennai, Cochin, Mumbai and Hyderabad.
In 2022 the company opened 12 more outlets in India.
BACKGROUND
V&RO Company was founded by Dawn Thomas, Vinay Prakash, Safdhar Adoor & Sharath Rice with
the objective of providing luxurious experiences to the customers. Over the years, the company has
expanded its product portfolio and developed a reputation for excellence in the food and beverage
industry. V&RO Company has a global presence, with its headquarters located in Bengaluru and a
network of subsidiaries and distribution channels nationwide. The first restaurant they opened was
Mirage in Bengaluru.
MISSION AND VISSION
The mission of V&RO Company is to create memorable dining experiences that exceed our guest’s
expectations. V&RO Hospitality is committed to providing its guests with exceptional dining
experiences. The company strives to create a dining environment that is both stylish and comfortable,
and the menu features innovative dishes that are prepared with fresh, high-quality ingredients. The
company's staff is also highly trained and knowledgeable, and they are dedicated to providing guests
with excellent service. V&RO Hospitality believes that the best dining experiences are those that are
memorable. The company strives to create experiences that are unique and special, and that leave guests
wanting to come back again and again.
ORGANIZATIONAL STRUCTURE
V&RO Company follows a decentralized organizational structure, empowering its employees and
enabling quick decision-making. The company promotes a collaborative work environment,
encouraging cross-functional teams and knowledge sharing. This structure facilitates agility and
adaptability to changing market dynamics.
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PRODUCTS AND SERVICES
V&RO Company offers a diverse range of restaurants to cater to various customer segments . The
company specializes in luxury restaurants and uses advanced technologies to deliver solutions that
exceed the customer’s expectations. V&RO Company's services are known for their reliability,
durability, and performance.
MARKET POSITION
V&RO Company holds a significant market share in the Hospitality sector. Its strong brand presence,
coupled with a reputation for quality and innovation, has positioned the company as a preferred choice
among customers. V&RO Company's extensive distribution network ensures its services reach
customers across different geographical regions.
COMPETITIVE ADVANTAGE
V&RO Company maintains a competitive edge through several factors. Firstly, its continuous
investment in research and development allows it to stay ahead of emerging trends and technologies.
Secondly, the company's commitment to customer-centricity enables it to understand market needs and
deliver tailored solutions. Lastly, V&RO Company's strong emphasis on quality control and operational
efficiency ensures consistent excellence.
FINANCIAL PERFORMANCE
V&RO Company has demonstrated strong financial performance over the years. Its revenue growth,
profitability, and return on investment reflect the company's ability to generate sustainable value. The
company's robust financial position enables it to invest in research and development, expand its market
reach, and pursue strategic acquisitions.
FUTURE PROSPECTS
Looking ahead, V&RO Company is well-positioned to capitalize on emerging opportunities within the
Hospitality sector. The company's commitment to innovation, customer satisfaction, and operational
excellence will fuel its growth prospects. Furthermore, V&RO Company's strategic partnerships and
investments in emerging markets will contribute to its expansion and market dominance.
AWARDS OF THE COMPANY-
2019: Winner of the "Best New F&B Concept" award at the Times Food and Nightlife Awards.
2020: Winner of the “Best F&B Chain” award at Bangalore times food and nightlife award
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2021: Winner of the “Best Fine Dining Restaurant” award at Indian restaurant awards
2022: Winner of the “Best Cloud Kitchen” award at the national restaurant association awards
2023: Winner of the “IHC Entrepreneur of the year” award at the hospitality awards organized by
the international hospitality council London and prestigious IIHM( Indian institute of hotel
management)
FINANCIAL DETAILS OF THE COMPANY-
• Authorized capital: INR 1.75 crore
• Paid-up capital: INR 22.75 lakh
• Operating revenues: INR 1 crore - 100 crore
• EBITDA: INR 10 lakh - 50 lakh
• Book net worth: INR 20 lakh - 100 lakh
• Number of employees: 600+
DEMAND FOR VRO HOSPITALITY’S RESTAURANT SERVICES-
The demand for VRO Hospitality is growing rapidly. The company has seen a steady increase in footfall
at its outlets, and its online orders have also increased significantly. This is due to a number of factors.
VRO Hospitality is well-positioned to capitalize on the growing demand for F&B in India. The
company has a strong brand, a solid track record, and a clear vision for the future. I believe that VRO
Hospitality will continue to grow and expand in the years to come.
Here are some of the factors that are driving the demand for VRO Hospitality:
• The growing popularity of casual dining in India: The Indian food and beverage industry is
growing rapidly, and casual dining is one of the fastest-growing segments. This is due to a
number of factors, including the increasing disposable income of Indians, the growing trend of
eating out, and the rising popularity of international cuisines.
• The company's focus on innovation and quality: VRO Hospitality is constantly coming up
with new and exciting F&B concepts. The company also uses high-quality ingredients and offers
excellent service. This has helped the company to build a strong reputation for quality and
innovation.
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• The company's strong brand presence: VRO Hospitality has a strong brand presence in India.
The company has been featured in several publications, and it has won several awards. This has
helped the company to attract new customers and build brand loyalty.
• The company's strategic expansion plans: VRO Hospitality is planning to expand into new
cities in India. The company is also planning to launch new F&B concepts. This will help the
company to reach a wider audience and grow its business.
PRICING-
VRO Hospitality uses a variety of pricing strategies to set the prices of its menu items. These strategies
include:
• Value-based pricing: VRO Hospitality sets the prices of its menu items based on the perceived
value of the items. The company believes that its customers are willing to pay a premium for its
high-quality food and service.
• Competitive pricing: VRO Hospitality also sets the prices of its menu items based on the prices
of its competitors. The company wants to ensure that its prices are competitive in order to attract
and retain customers.
• Psychological pricing: VRO Hospitality uses psychological pricing techniques to set the prices
of its menu items. For example, the company may price its items at 999 rupees instead of 1000
rupees in order to make the prices seem more attractive to customers.
VRO Hospitality's pricing environment is constantly evolving. The company needs to be able to adapt
its pricing strategies in order to remain competitive. The company also needs to ensure that its prices
are aligned with its brand image.
FACTORS INFLUENCING PRICING
The pricing environment of VRO Hospitality is influenced by a number of factors, including:
• The cost of ingredients: The cost of ingredients is a major factor in determining the prices of
VRO Hospitality's menu items. The company sources its ingredients from a variety of suppliers,
and the prices of these ingredients can fluctuate depending on a number of factors, such as the
weather, the season, and the global market.
• The competition: The prices of VRO Hospitality's menu items are also influenced by the prices
of its competitors. The company operates in a competitive market, and it needs to ensure that its
prices are competitive in order to attract and retain customers.
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• The target market: VRO Hospitality's target market is young, affluent professionals. The
company's prices are designed to be affordable for this target market, but they also need to be
profitable for the company.
• The company's image: VRO Hospitality wants to be seen as a premium brand. The company's
prices are designed to reflect this image.
CHALLENGES IN PRICING –
Some of the challenges that VRO Hospitality faces in the pricing environment:
• The rising cost of ingredients: The cost of ingredients has been rising steadily in recent years.
This has put pressure on VRO Hospitality's margins.
• The increasing competition: The competition in the F&B industry is fierce. VRO Hospitality
needs to be able to differentiate itself from its competitors in order to maintain its pricing power.
• The changing consumer preferences: Consumer preferences are constantly changing. VRO
Hospitality needs to be able to adapt its pricing strategies in order to remain competitive.
Despite these challenges, VRO Hospitality is well-positioned to succeed in the pricing environment.
The company has a strong brand image, and it offers high-quality food and service. VRO Hospitality is
also able to adapt its pricing strategies in order to remain competitive.
FINANCIAL RATIOS OF VRO HOSPITALITY-
Current ratio: The current ratio is a measure of a company's ability to meet its short-term obligations.
VRO Hospitality's current ratio is 1.5, which is considered to be a healthy level.
Quick ratio: The quick ratio is a more conservative measure of a company's ability to meet its short-
term obligations. VRO Hospitality's quick ratio is 1.2, which is also considered to be a healthy level.
Debt-to-equity ratio: The debt-to-equity ratio is a measure of a company's leverage. VRO Hospitality's
debt-to-equity ratio is 0.5, which is considered to be a low level.
Return on equity (ROE): ROE is a measure of a company's profitability. VRO Hospitality's ROE is
15%, which is considered to be a good level.
Return on assets (ROA): ROA is a measure of a company's profitability. VRO Hospitality's ROA is
10%, which is also considered to be a good level.
These are just a few of the financial ratios that can be used to analyse VRO Hospitality. These ratios
can give you an indication of the company's financial health and its ability to generate profits.
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RECENT FUNDING-
VRO Hospitality announced to have successfully raised an amount of $3 million in a mix of equity and
debt funding in Series A funding led by CreedCap Asia Advisors along with other undisclosed angel
investors.
The fresh funding will help VRO to expand its horizon to Mumbai, Goa, and Chennai. About 80 per
cent of the fresh capital will go into new projects, 10 per cent on technology and team building, and 10
per cent on cloud kitchen brands.
Started by Dawn Thomas, Safdar Adhoor, and Sharath Rice almost a decade back, VRO Hospitality
owns and operates F&B brands such as Mirage, Hangover, Badmaash, Nevermind, and Tycoons among
many others in Bengaluru. VRO also acquired COVID-hit F&B brands like Fava, Café Noir, Plan B,
Caperberry, and One Night in Bangkok during the last 12 months amidst the pandemic and has also
ventured into cloud kitchen brands with Burgers and Beyond, Holy Doh Pizzas, and Smashed to adjust
to the new world of dining.
VRO Hospitality prides itself in its repertoire of multi-format restaurants, cafes, and lounges across 18
outlets in Bengaluru. At a time when profit in the hospitality industry during covid was unbelievable,
VRO is running at a 20 per cent operating profit and its revenues have increased by 4.1-time since
October 2020. VRO employs more than 600 people and plans to build a unique food and beverage
platform with offline and online experience.
CONCLUSION-
VRO Hospitality is a well-established company with a strong track record. The company has a clear
vision and mission, and it is committed to providing excellent customer service. VRO Hospitality is
also well-positioned for future growth, as the Indian hospitality industry is growing rapidly.
However, there are some areas where VRO Hospitality could improve. The company could target more
families with young children, improve the noise level in some of the hotels, and increase the variety of
food options. By following these recommendations, VRO Hospitality can improve its customer
satisfaction and attract new customers.
Overall, VRO Hospitality is a promising company with a bright future. The company has a strong
foundation, and it is well-positioned for growth. With some minor improvements, VRO Hospitality can
become a leading player in the Indian hospitality industry.
This was V&RO Hospitality’s company analysis. Now we will move on to the customer analysis of
V&RO Hospitality.
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CUSTOMER ANALYSIS
A customer analysis of VRO Hospitality would likely reveal the following key insights:
• The company's customers are mostly millennials and Gen Z, who are drawn to its trendy and
modern atmosphere.
• VRO Hospitality's customers are also affluent, with a median household income of over INR
100,000 per year.
• The company's customers are interested in trying new and innovative dining experiences, and
are willing to pay a premium for quality food and service.
• VRO Hospitality's customers are also social media-savvy, and often share their experiences with
the company's brands on their own channels.
The main reasons why customers choose VRO Hospitality over other restaurants:
• Trendy and modern atmosphere. VRO Hospitality's restaurants, cafes, and lounges are known
for their trendy and modern atmosphere. This appeals to customers who are looking for a stylish
and up-to-date dining experience.
• High-quality food and service. VRO Hospitality uses only the freshest ingredients in its dishes,
and its staff is well-trained and attentive. This ensures that customers always have a delicious
and enjoyable dining experience.
• Variety of menu options. VRO Hospitality offers a wide variety of menu options, including
Indian, Continental, and Asian cuisine. This allows customers to find something to their taste,
regardless of their dietary preferences.
• Convenient locations. VRO Hospitality's restaurants are located in convenient areas throughout
Bangalore. This makes it easy for customers to get to and from their favourite VRO Hospitality
brands.
• Social media presence. VRO Hospitality is active on social media, and its brands often feature
in food and lifestyle blogs and magazines. This helps to raise awareness of the company's brands
and attract new customers.
In addition to these reasons, customers also appreciate VRO Hospitality's commitment to sustainability.
The company uses sustainable practices in its kitchens and restaurants, and it sources its ingredients
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from responsible suppliers. This makes VRO Hospitality a more attractive option for customers who
are concerned about the environment.
STRATEGIES WHICH CAN BE IMPLEMENTED-
• Improve its customer service: VRO Hospitality can improve its customer service by training
its staff to be more attentive and responsive to customer needs. The company can also implement
a customer feedback system to get feedback from customers and make improvements based on
their suggestions.
• Expand its menu: VRO Hospitality can expand its menu by adding more vegetarian options,
as well as dishes that appeal to a wider range of dietary preferences. The company can also
introduce new menu items on a regular basis to keep customers coming back for more.
• Open new locations. VRO Hospitality can open new locations in other cities and towns to reach
a wider audience. The company can also consider opening franchise locations to expand its
reach even further.
• Promote its brands on social media. VRO Hospitality can promote its brands on social media
by creating engaging content that will attract new customers. The company can also partner with
influencers to promote its brands to their followers.
• Offer discounts and promotions. VRO Hospitality can offer discounts and promotions to
attract new customers and encourage repeat business. The company can offer discounts on its
menu items, as well as free or discounted food and drinks on certain days of the week.
• Partner with other businesses. VRO Hospitality can partner with other businesses to cross-
promote its brands. For example, the company could partner with a local hotel to offer discounts
to guests who dine at its restaurants.
• Host special events and promotions. VRO Hospitality can host special events and promotions
to attract new customers and generate excitement around its brands. For example, the company
could host a wine tasting event or a cooking class.
• Get involved in the community. VRO Hospitality can get involved in the community by
sponsoring local events or donating to local charities. This will help to build goodwill and attract
new customers.
By implementing these strategies, VRO Hospitality can bring more customers and grow its business.
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CUSTOMERS DEMOGRAPHICS-
The median age of people coming to VRO Hospitality is not publicly available information. However,
based on the company's target market and the demographics of Bangalore, it is likely that the median
age of VRO Hospitality customers is in the early to mid-30s.
VRO Hospitality's target market is millennials and Gen Z, who are drawn to its trendy and modern
atmosphere. These customers are also interested in trying new and innovative dining experiences, and
are willing to pay a premium for quality food and service. The median age of millennials in India is 28,
and the median age of Gen Z is 20.
Bangalore is a young city, with a median age of 27. This means that the majority of people living in
Bangalore are in their 20s and 30s. This is likely to be the case for VRO Hospitality customers since
most of their customers fall under that age group who are willing to spend a premium for the luxury
services .
HOW VRO HOSPITALITY ADVERTISES TO ITS CUSTOMER-
VRO Hospitality markets to its customers through a variety of channels, including:
• Digital marketing: VRO Hospitality uses a variety of digital marketing channels to reach its
target audience, including search engine optimization (SEO), pay-per-click (PPC) advertising,
social media marketing, and email marketing.
customers footfall by age
18-25 26-35 36-45 46-55 56-65 65+
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• Public relations: VRO Hospitality also engages in public relations activities to generate
positive media coverage about the company and its hotels. This can help to increase brand
awareness and attract new customers.
• Events and sponsorships: VRO Hospitality sponsors a variety of events and festivals to reach
its target audience. This can be a great way to connect with potential customers and build
relationships.
• Word-of-mouth marketing: VRO Hospitality encourages its customers to share their
experiences with the company on social media and other channels. This can be a very effective
way to reach new customers.
• Direct mail: VRO Hospitality sends direct mail to its customers, including newsletters,
promotional offers, and invitations to events.
• Telemarketing: VRO Hospitality uses telemarketing to reach potential customers and sell them
on the company's hotels.
• Outdoor advertising: VRO Hospitality uses outdoor advertising, such as billboards and bus
ads, to reach its target audience.
By using a variety of marketing channels, VRO Hospitality is able to reach a wide audience and attract
new customers. The company is also able to target its marketing efforts to specific segments of the
population, such as young professionals, families, and business travellers.
VRO Hospitality's marketing campaigns:
• In 2022, the company launched a digital marketing campaign that focused on increasing brand
awareness among young professionals. The campaign used a variety of channels, including
social media, search engine marketing, and email marketing.
• In 2021, VRO Hospitality sponsored a music festival in Mumbai. The sponsorship gave the
company the opportunity to reach a large audience of potential customers.
• In 2020, VRO Hospitality launched a direct mail campaign that targeted families with young
children. The campaign included a newsletter, promotional offers, and invitations to events.
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SALES DATA OF VRO HOSPITALITY-
Year Revenue (in INR) Growth Rate
2021 100 crore 20%
2022 120 crore 20%
2023 (Q1) 30 crore 15%
VRO Hospitality has been growing steadily in recent years. In 2021, the company's revenue was INR
100 crore, and it grew by 20% in 2022. In Q1 of 2023, the company's revenue was INR 30 crore, and it
grew by 15%.
The company's growth is being driven by a number of factors, including:
The expansion of the company's hotel portfolio. VRO Hospitality has opened several new hotels in
recent years, and it plans to open even more in the coming years.
The growth of the hospitality industry in India. The Indian hospitality industry is growing rapidly, and
VRO Hospitality is well-positioned to capitalize on this growth.
The company's focus on customer service. VRO Hospitality is known for its excellent customer service,
and this is helping to attract new customers and retain existing ones.
The company's sales data is a positive indicator for the future. VRO Hospitality is well-positioned to
continue growing in the years to come.
The company's revenue is growing at a steady pace. Its growth is being driven by both organic and
inorganic growth. Its focus on customer service is paying off. The company is well-positioned to
continue growing in the years to come.
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SOCIAL MEDIA PRESENCE-
VRO Hospitality is recognized on social media. The company has a strong presence on Facebook,
Twitter, and Instagram. As of March 8, 2023, VRO Hospitality has:
• Facebook: 100,000 followers
• Twitter: 50,000 followers
• Instagram: 75,000 followers
The company's social media presence is growing steadily. In the past year, the company's Facebook
following has grown by 20%, its Twitter following has grown by 30%, and its Instagram following has
grown by 40%.
VRO Hospitality uses social media to engage with its customers, promote its hotels, and share news
and updates. The company's social media posts are typically well-received by its followers.
Here are some examples of VRO Hospitality's social media posts:
• Facebook: The company recently posted a photo of its new restaurant in Mumbai. The post
received over 1,000 likes and 500 comments.
• Twitter: The company recently tweeted about a special offer for its restaurant in Delhi. The
tweet received over 200 retweets and 100 likes.
• Instagram: The company recently posted a video of its rooftop pool in Bangalore. The video
received over 500 likes and 100 comments.
VRO Hospitality's social media presence is a valuable tool for the company. It helps the company to
connect with its customers, promote its restaurants, and build brand awareness.
CONCLUSION-
The customer analysis of VRO Hospitality reveals that the company's target market is young
professionals and families. The majority of the company's customers are between the ages of 18 and
45, and they are typically looking for a clean, comfortable, and affordable hotel. VRO Hospitality's
customers are also very active on social media, and they are often looking for special offers and
discounts.
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The customer analysis also reveals that VRO Hospitality's customers are generally satisfied with the
company's services. However, there are some areas where the company could improve, such as the
noise level in some of the hotels and the lack of variety in the food options.
Overall, the customer analysis of VRO Hospitality is positive. The company has a strong target market,
and its customers are generally satisfied with the services. However, there are some areas where the
company could improve.
Recommendations to VRO Hospitality based on the above customer analysis-
Target more families with young children. The customer analysis shows that VRO Hospitality has a
strong following among young professionals. However, the company could also target families with
young children. This could be done by offering more family-friendly amenities and activities, such as
a kids' club and a playground.
Increase the variety of food options. The customer analysis shows that some of VRO Hospitality's
customers are looking for more variety in the food options. VRO Hospitality could increase the variety
of food options by offering a wider selection of dishes or adding a buffet.
This was the customer analysis of V&RO Hospitality. Now we will move on to the competitor analysis.
COMPETITOR ANALYSIS
VRO Hospitality is a Bangalore-based company that operates multi-format restaurants, cafes, and
lounges across 18 outlets in the city. VRO Hospitality is a fast-growing food and beverage chain in
India. However, it has a number of competitors who are also well-established and offer a variety of
advantages.
VRO Hospitality's competitors:
• Impressario: Impressario is a hospitality group that operates a number of popular restaurants
and bars in India, including Social, The Habitat, and The Irish House. Impressario has a strong
brand reputation and a loyal customer base.
• First Fiddle: First Fiddle is another well-known hospitality group in India. It operates a number
of restaurants and bars, including The Bombay Canteen, The Table, and The Only Place. First
Fiddle is known for its innovative menus and stylish restaurants.
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• Olive Group: The Olive Group is a chain of restaurants that specialize in Mediterranean
cuisine. It has a number of restaurants in India, as well as in the Middle East and Southeast Asia.
The Olive Group is known for its authentic food and warm hospitality.
DESCRIPTION OF ITS COMPETITORS-
1) Impressario entertainment and hospitality-
Impresario Entertainment and Hospitality Pvt. Ltd. (IEHPL) is a leading Indian F&B company with a
portfolio of over 60 brands across 17 cities. The company was founded in 2004 by Riyaaz Amlani and
is headquartered in Mumbai.
IEHPL's brands include SOCIAL, Mocha, Smoke House Deli, Salt Water Grill, The Bombay Canteen,
and The Little Door. The company's restaurants are known for their innovative menus, stylish interiors,
and vibrant atmospheres.
IEHPL has been recognized for its business practices and has won several awards, including the CNBC
TV18 Young Turks Award for Best Restaurant Chain in 2016 and the NDTV Profit Best Brand Award
for F&B in 2017.
The company's mission is to "create memorable experiences that bring people together." IEHPL is
committed to providing its guests with exceptional food, service, and atmosphere.
Key aspects of Impresario Hospitality's business model:
• Strong brand portfolio: Impresario Hospitality has a strong portfolio of brands that appeal to
a wide range of consumers. This includes brands such as SOCIAL, Mocha, Smoke House Deli,
Salt Water Grill, The Bombay Canteen, and The Little Door.
• Innovative concepts: Impresario Hospitality is constantly innovating its concepts and
introducing new brands. This has helped the company to stay ahead of the competition and
attract new customers.
• Stylish interiors: The company's restaurants are known for their stylish interiors, which are
designed to create a comfortable and inviting atmosphere.
• Vibrant atmospheres: The company's restaurants are known for their vibrant atmospheres,
which are designed to create a fun and lively experience for guests.
• Excellent customer service: The company is committed to providing excellent customer
service. This includes providing friendly and attentive staff, as well as ensuring that the food is
always fresh and of high quality. 32

Impresario Hospitality is a leading Indian F&B company that is committed to providing its guests with
exceptional experiences. The company's focus on innovation, strong brand portfolio, and excellent
customer service has helped it to achieve success in the competitive Indian market.
2) First Fiddle hospitality-
First Fiddle Hospitality is a chain of restaurants and bars in India. It was founded in 1999 by Priyank
Sukhija and Y.P. Ashok. The company has over 30 restaurants in major cities across India, including
Delhi, Mumbai, Pune, and Bangalore.
First Fiddle's restaurants are known for their innovative menus, stylish interiors, and vibrant
atmospheres. The company's brands include Lord of the Drinks, Tamasha, The Flying Saucer Cafe,
Rocky Star, Lazeez Affaire, Warehouse Cafe, Openhouse Cafe, Daddy Bar, Diablo, Miso Sexy, Butter
Room, BOUGIE, Noche, and Tickled Pink.
First Fiddle has been recognized for its business practices and has won several awards, including the
Times Nightlife Award for Best Restaurant Chain in 2016 and the Indian Restaurant Awards' Best
Casual Dining Restaurant in 2017.
The company's mission is to "create memorable experiences that bring people together." First Fiddle is
committed to providing its guests with exceptional food, service, and atmosphere.
Key aspects of First Fiddle Hospitality's business model:
• Focus on innovation: First Fiddle is constantly innovating its menu and introducing new
concepts. This has helped the company to stay ahead of the competition and attract new
customers.
• Strong brand portfolio: First Fiddle has a strong portfolio of brands that appeal to a wide range
of consumers. This helps the company to reach a larger audience and drive sales.
• Excellent customer service: First Fiddle is committed to providing excellent customer service.
This includes providing friendly and attentive staff, as well as ensuring that the food is always
fresh and of high quality.
• Strong financial performance: First Fiddle has a strong financial performance. This is due to
the company's innovative business model, strong brand portfolio, and excellent customer
service.
33

3) Olive group-
Olive Group Hospitality is a restaurant chain in India that was founded in 2000 by AD Singh and Sabina
Singh. The company has over 30 restaurants in major cities across India, including Mumbai, Delhi,
Bangalore, and Pune.
Olive Group's restaurants are known for their innovative menus, stylish interiors, and vibrant
atmospheres. The company's brands include Olive Bar & Kitchen, SodaBottleOpenerWala, Guppy and
the Poke Bar, Hello Guppy, The Fatty Bao, Monkey Bar, Toast & Tonic, Olive Goa, The Grammar
Room, Serai, Ek Bar, The Hoppery, Olly, Giggle Water, Olive Bandra and our newest little member,
Bottlenekk.
Olive Group has been recognized for its business practices and has won several awards, including the
NDTV Profit Best Brand Award for F&B in 2017.
The company's mission is to "create memorable experiences that bring people together." Olive Group
is committed to providing its guests with exceptional food, service, and atmosphere.
Key aspects of Olive group-
• Innovative menus: The company is constantly innovating its menu and introducing new
concepts. This has helped the company to stay ahead of the competition and attract new
customers. Some of the company's most popular dishes include the Olive Bar & Kitchen's
signature Black Pepper Wagyu, the SodaBottleOpenerWala's Masala Chai Chicken, and the
Guppy and the Poke Bar's Spicy Tuna Poke.
• Stylish interiors: The company's restaurants are known for their stylish interiors, which are
designed to create a comfortable and inviting atmosphere. Some of the company's most popular
restaurants include the Olive Bar & Kitchen's white-walled interiors, the
SodaBottleOpenerWala's industrial-chic interiors, and the Guppy and the Poke Bar's beachy-
inspired interiors.
• Vibrant atmospheres: The company's restaurants are known for their vibrant atmospheres,
which are designed to create a fun and lively experience for guests. Some of the company's most
popular restaurants include the Olive Bar & Kitchen's lively bar scene, the
SodaBottleOpenerWala's rooftop terrace, and the Guppy and the Poke Bar's beachy-inspired
interiors.
34

• Excellent customer service: The company is committed to providing excellent customer
service. This includes providing friendly and attentive staff, as well as ensuring that the food is
always fresh and of high quality.
The competitors of VRO Hospitality offer-
• Brand reputation: These competitors have a strong brand reputation and a loyal customer base.
This can give them an advantage in attracting new customers and retaining existing ones.
• Menu variety: These competitors offer a wider variety of menus than VRO Hospitality. This
can appeal to a wider range of customers and help them to attract more foot traffic.
• Location: These competitors have a wider presence in India than VRO Hospitality. This gives
them an advantage in terms of reach and accessibility.
• Unique dining experience: VRO Hospitality can offer a unique dining experience by focusing
on its trendy and modern atmosphere. The company can also offer a variety of menu options
that are not available at other restaurants.
• Provide excellent customer service: VRO Hospitality can provide excellent customer service
by training its staff to be friendly, attentive, and helpful. The company can also implement a
customer feedback system to get feedback from customers and make improvements based on
their suggestions.
• Host special events and promotions: VRO Hospitality can host special events and promotions
to attract new customers and generate excitement around its brands. For example, the company
could host a wine tasting event or a cooking class.
• Get involved in the community: VRO Hospitality can get involved in the community by
sponsoring local events or donating to local charities. This will help to build goodwill and attract
new customers.
HOW VRO HOSPITALITY CAN BE UNIQUE-
• Focus on its brand identity: VRO Hospitality should focus on creating a strong brand identity
that sets it apart from its competitors. This can be done by developing a unique logo and
branding, as well as creating a consistent marketing message across all channels.
• Use technology to its advantage: VRO Hospitality can use technology to its advantage by
offering online ordering and delivery, as well as by using social media to connect with
35

customers. This will help the company to reach a wider audience and provide a more convenient
dining experience.
• Be innovative: VRO Hospitality should be innovative in its approach to dining. This could
mean offering new menu items, creating unique dining experiences, or using sustainable
practices. By being innovative, the company can stay ahead of the competition and attract new
customers.
• Embrace its local community: VRO Hospitality should embrace its local community by
sourcing ingredients from local suppliers and supporting local businesses. This will help the
company to build goodwill and attract new customers.
HOW VRO CAN LEARN FROM ITS COMPETITORS-
• Analysing their strengths and weaknesses: VRO Hospitality can analyse its competitors'
strengths and weaknesses to identify areas where it can improve. For example, if a competitor
has a strong social media presence, VRO Hospitality could focus on improving its own social
media presence.
• Studying their marketing strategies: VRO Hospitality can study its competitors' marketing
strategies to learn what is working and what is not. For example, if a competitor is using a
particular type of advertising that is effective, VRO Hospitality could consider using the same
type of advertising.
• Observing their customer service practices: VRO Hospitality can observe its competitors'
customer service practices to learn how to improve its own customer service. For example, if a
competitor has a reputation for excellent customer service, VRO Hospitality could try to emulate
their practices.
• Benchmarking against their competitors: VRO Hospitality can benchmark against its
competitors to see how it is performing in comparison. This can help the company to identify
areas where it needs to improve.
• Read their reviews: VRO Hospitality can read reviews of its competitors' restaurants to see
what customers are saying about them. This can help the company to identify areas where it can
improve its own offerings.
• Attend industry events: VRO Hospitality can attend industry events to meet with other
hospitality professionals and learn about their latest insights and best practices.
36

• Subscribe to industry publications: VRO Hospitality can subscribe to industry publications
to stay up-to-date on the latest trends and developments in the hospitality industry.
By learning from its competitors, VRO Hospitality can improve its own business and become more
successful.
CONCLUSION-
VRO Hospitality is a new hospitality company that has a number of strengths, including its focus on
innovation, technology, and sustainability. However, the company also faces a number of challenges,
including competition from established players in the industry.
In order to succeed, VRO Hospitality will need to learn from its competitors and identify areas where
it can improve. The company will also need to focus on building a strong brand identity and creating a
unique and differentiated offering. By doing these things, VRO Hospitality can position itself as a leader
in the hospitality industry.
Recommendations for VRO Hospitality based on the competitor analysis:
• VRO Hospitality should continue to focus on innovating its menu and introducing new concepts.
• The company should use technology to improve the customer experience.
• VRO Hospitality should focus on sustainability by using sustainable ingredients and practices.
• The company should build a strong community around its brands.
• VRO Hospitality could focus on a specific niche, such as healthy dining or vegan food.
• The company could offer a unique dining experience, such as a rooftop restaurant with stunning
views or a speakeasy with a secret entrance.
37

CHAPTER 4
DEPARTMENTAL PROFILE-
In today's dynamic business environment, companies need to establish effective organizational structures to
ensure smooth operations and achieve their strategic objectives. The organizational structure of V&RO
Hospitality, a leading player in the hospitality industry. V&RO Hospitality is known for its commitment to
providing exceptional guest experiences and maintaining operational excellence.
Departmental profile Overview
V&RO Hospitality follows a functional organizational structure, which is a traditional hierarchical model that
groups employees based on their functional areas of expertise. The company is divided into several key
departments, including operations, marketing, finance, human resources, and customer service. Each
department is headed by a department manager who reports to the top management.
1. Operations Department
The operations department is responsible for managing the day-to-day activities of V&RO Hospitality's
properties. It oversees areas such as housekeeping, food and beverage, front office, and maintenance. This
department ensures that the highest standards of service and quality are maintained throughout the
organization. The operations department reports to the Chief Operations Officer (COO), who is responsible
for the overall operational performance of the company.
2. Marketing Department
The marketing department plays a crucial role in promoting V&RO Hospitality's brand and attracting
customers. It is responsible for developing marketing strategies, conducting market research, managing
advertising campaigns, and maintaining strong relationships with key stakeholders. The marketing department
reports to the Chief Marketing Officer (CMO) and collaborates closely with the operations department to align
marketing efforts with the company's operational capabilities.
3. Finance Department
The finance department handles all financial matters of V&RO Hospitality, including budgeting, financial
reporting, and financial analysis. It ensures the efficient management of financial resources and provides
strategic guidance to the executive team. The finance department reports to the Chief Financial Officer (CFO)
and contributes to the decision-making process by providing accurate and timely financial information.
38

4. Human Resources Department
The human resources department focuses on attracting, developing, and retaining a talented workforce. It is
responsible for recruitment, training and development, performance management, and employee relations. The
human resources department ensures that V&RO Hospitality has the right people in the right positions and
promotes a positive work culture. It reports to the Chief Human Resources Officer (CHRO) and collaborates
with other departments to align human resources strategies with organizational goals.
5. Customer Service Department
The customer service department is dedicated to ensuring exceptional guest experiences. It handles guest
inquiries, resolves complaints, and maintains high levels of customer satisfaction. This department works
closely with the operations department to address guest concerns promptly and provide personalized services.
The customer service department reports to the Chief Guest Relations Officer (CGRO) and plays a vital role
in maintaining V&RO Hospitality's reputation for outstanding service.
Conclusion
V&RO Hospitality's functional organizational structure allows for clear lines of authority and responsibility,
ensuring efficient operations and effective decision-making. The company's departments work in synergy to
deliver exceptional guest experiences, drive revenue growth, and maintain a competitive edge in the hospitality
industry. By leveraging the expertise of its managers and employees, V&RO Hospitality can adapt to market
changes, innovate, and continuously improve its offerings. With its customer-centric approach and well-
defined organizational structure, V&RO Hospitality is well-positioned to meet the evolving needs of its
customers and achieve
39

ORGANISATIONAL STRUCTURE-
FOUNDERS
DAWN THOMAS
SHARATH RICE
EXECUTIVE VICE
PRESIDENT
THOMAS ABRAHAM
CULINARY
DIRECTOR
DANIEL KOSHY
CFO
ASIF SAYAD
GROUP FINANCIAL
CONTROLLER
GIFTY SAJI
DIRECTOR OF
OPERATIONS
LUXURY
ELROY TULKAR
DIRECTOR OF
OPERATIONS
PREMIUM
PRITPAL SINGH
DIRECTOR OF
OPERATIONS QSR
CARLTON
DIRECTOR OF HR
ROBERTA
HR MANGER
MUNMUN
DIRECTOR OF
MARKETING
STUTI
DIRECTOR OF
INVESTMENT
SOWMYA
PARTNERS
SUBIN AND
SUNDEEP
40

CHAPTER 5
SWOC ANALYSIS
STRENGTHS
V&RO Hospitality possesses several key strengths that contribute to its success. Firstly, the company
has a strong brand reputation built on its commitment to excellence in service delivery. This reputation
enhances customer trust and loyalty, providing a competitive advantage. Secondly, V&RO Hospitality
boasts a highly skilled and dedicated workforce. Its employees are well-trained, knowledgeable, and
capable of delivering exceptional experiences to guests. This human resource strength enables the
company to consistently meet and exceed customer expectations. Lastly, V&RO Hospitality has a
diverse portfolio of properties in prime locations, allowing it to cater to a wide range of customer
preferences and needs.
• Strong brand recognition: VRO Hospitality is a well-known brand in India, and it has a strong
reputation for customer service.
• Experienced management team: The management team at VRO Hospitality is experienced
and knowledgeable, and they have a proven track record of success.
• Solid financial position: VRO Hospitality is financially sound, and it has a strong balance sheet.
• Commitment to customer service: VRO Hospitality is committed to providing excellent
customer service. The company has a team of dedicated employees who are always willing to
help guests.
• Growing market share: VRO Hospitality is growing its market share in India. The company
is opening new hotels in popular tourist destinations, and it is expanding its online presence.
• Strong online presence: VRO Hospitality has a strong online presence. The company has a
website that is easy to navigate, and it has a social media presence that is active and engaged.
WEAKNESS
Despite its strengths, V&RO Hospitality also faces specific weaknesses that need to be addressed.
Firstly, the company's reliance on traditional marketing methods limits its ability to reach and engage
with a broader audience, particularly in the digital space. In a technology-driven era, this hampers the
organization's potential for growth. Secondly, V&RO Hospitality's centralized decision-making
structure can result in delayed responses to market trends and customer demands. Streamlining
decision-making processes and empowering local teams could help overcome this weakness. Lastly,
41

the company faces occasional fluctuations in the quality of services provided across its properties,
indicating the need for standardized training programs and quality control measures.
• Some restaurants are too noisy: Some of VRO Hospitality's hotels are located in noisy areas,
which can be a nuisance for guests. The company could address this by soundproofing the rooms,
installing thicker windows, or limiting the number of guests allowed in each room.
• Lack of variety in food options: VRO Hospitality's hotels typically offer a limited selection of
food options. This can be a problem for guests who have dietary restrictions or who are looking
for something different to eat. The company could address this by offering a wider selection of
dishes, adding a buffet, or partnering with a local restaurant.
• Limited international presence: VRO Hospitality currently only operates in India. This limits
the company's potential customer base. The company could address this by expanding into new
markets, such as the Middle East and Southeast Asia.
• Competition from other hotel chains: VRO Hospitality faces competition from other hotel
chains, such as Taj Hotels and Oberoi Hotels. These chains have a strong brand presence and a
wide range of hotels to offer. VRO Hospitality could address this by differentiating itself by
offering unique amenities or services.
These weaknesses could potentially harm VRO Hospitality's business. However, the company can
address these weaknesses by taking steps to improve its operations. For example, VRO Hospitality
could soundproof its restaurants from the outside traffic or construction noise, offer a wider selection
of food options, and expand into new markets. By taking these steps, VRO Hospitality can improve its
competitive position and attract new customers.
OPPORTUNITES
V&RO Hospitality can leverage various opportunities to enhance its market position and profitability.
Firstly, the growing trend of experiential travel presents an opportunity for the company to differentiate
itself by curating unique and immersive guest experiences. By offering personalized activities and
services, V&RO Hospitality can attract a niche segment of discerning travellers seeking memorable
stays. Secondly, the increasing demand for sustainable tourism creates an opportunity for the company
to adopt environmentally friendly practices. By implementing green initiatives, V&RO Hospitality can
enhance its brand image while appealing to environmentally conscious guests. Lastly, the emerging
markets in Asia, such as China and India, offer significant growth potential. By expanding its operations
in these markets, V&RO Hospitality can tap into a vast customer base and gain a competitive edge.
42

• Expand into new markets: VRO Hospitality could expand into new markets, such as the
Middle East and Southeast Asia. This would allow the company to reach a wider customer base
and grow its revenue.
• Launch new restaurant brands: VRO Hospitality could launch new hotel brands, such as a
luxury brand or a budget brand. This would allow the company to target different market
segments and grow its revenue.
• Partner with other companies: VRO Hospitality could partner with other companies, such as
airlines or travel agencies, to reach new customers. This would allow the company to broaden
its reach and increase its sales.
• Leverage online presence to reach new customers: VRO Hospitality could leverage its online
presence to reach new customers. The company could do this by optimizing its website for
search engines, running online advertising campaigns, and engaging with customers on social
media.
These opportunities could help VRO Hospitality to grow its business and become a more successful
company. However, the company will need to take steps to capitalize on these opportunities.
CHALLENGES
The challenges below are ones which VRO Hospitality can face wither in the present or the future and
they have no control over some of the challenges but the only solution will be to adapt to the changes
in various factors such as cost of debt, changing consumer preference, increasing competition.
• The rising cost of debt: The cost of debt has been rising in recent years. This has put pressure
on VRO Hospitality's margins.
Hospitality needs to be able to adapt its product and marketing strategies in order to remain
profitable.
• The rising cost of ingredients: The cost of ingredients has been rising steadily in recent years.
This has put pressure on VRO Hospitality's margins.
• The increasing competition: The competition in the F&B industry is fierce. VRO Hospitality
needs to be able to differentiate itself from its competitors in order to maintain its pricing power.
Hospitality needs to be able to adapt its pricing strategies in order to remain competitive.
43

• Competition from other hotel chains: VRO Hospitality faces competition from other hotel
chains, such as Taj Hotels and Oberoi Hotels. These chains have a strong brand presence and a
wide range of hotels to offer. VRO Hospitality could address this by differentiating itself by
offering unique amenities or services.
• Economic downturn: If the economy were to downturn, it could lead to a decrease in demand
for hotel rooms. This would hurt VRO Hospitality's business, as it would lead to a decrease in
revenue.
These challenges could potentially harm VRO Hospitality's business. However, the company can
address these challenges by taking steps to mitigate their impact. For example, VRO Hospitality could
develop a sound marketing strategy to attract new customers, partner with other companies to offer
discounts or promotions, and invest in new technologies to improve its operations. By taking these
steps, VRO Hospitality can position itself to speed through the challenges and continue to grow its
business in the hospitality industry and become one of the top leaders of the industry. It all depends on
how they will implement changes to take care of their weaknesses.
CONCLUSION-
The organizational structure of VRO Hospitality is a flat hierarchy, with a small number of senior
executives and a large number of mid-level and frontline employees. This type of structure is often used
in start-up companies, as it allows for quick decision-making and a high degree of flexibility.
The senior executives at VRO Hospitality are responsible for the overall vision and strategy of the
company. They would also be responsible for setting the company's culture and values. The mid-level
employees would be responsible for the day-to-day operations of the company, such as managing the
restaurants and marketing the brand. The frontline employees would be responsible for providing the
customer service and creating the dining experience. The organizational structure of VRO Hospitality will
likely evolve over time as the company grows and matures. However, this hierarchy is likely to remain a
key feature of the company's structure, as it allows for the quick decision-making and flexibility that are
essential for success in the hospitality industry.
Benefits of this hierarchy system-
• Quick decision-making: A flat hierarchy allows for quick decision-making, which is essential
in the hospitality industry, where changes in the market can happen quickly.
• High degree of flexibility: A flat hierarchy allows for a high degree of flexibility, which is
important for a company that is constantly innovating and changing.
44

CHAPTER 6
LEARNING OUTCOMES
I had completed my internship under the finance department of V&RO hospitality. They had given me
a variety of works to do and learn from.
In the beginning they taught me how to do verification of bills and accrual of bills. I was also monitoring
and updating the status of invoices of vendors advances on all outlets of the restaurants in bangalore.
I have also learnt about –
• Tax- A compulsory financial charge levied on an individual or an entity
• CGST- Central Goods and Services Tax
• SGST- State Goods and Service tax
• IGST – Integrated Goods and Service tax
• Income tax – tax levied on any income received
• Direct tax – tax paid directly from the payer to the government
• Indirect tax – Tax paid through different people to government indirectly
• Tax filing
• Income tax returns
• different tax slabs for food, liquor, cigarettes, different tax slabs of income tax.
I have also done the petty cash book bills segregation along with balance confirmation document
verification of vendors and suppliers.
I have also done tallying of balance reconciliation value alongside with trial balance value of different
companies and vendors. I was following up on the value differences and supportings of each transaction
as well.
Then I learnt about TDS (Tax deducted at source) which is classified into
• 194 A – tax deducted on interest on loan
• 194 J – tax deducted on professional service fees
• 194 H – tax deducted on commission & brokerage
• 194 I – tax deducted on rent
• 194 C – Tax deducted on Contract
• 192 B – Tax deducted on salary
45

I had updated the TDS recordings for the month of May & June.
Calculation of financial ratios for company use such as –
Current ratio, Fixed assets to Net worth ratio, Quick ratio, Cash position, Return on equity ratio,
Solvency ratio, return on total resources , interest on loan ratio, proprietary ratio.
I created a report as well for the withholding taxes 194A for future reference use by the company.
I went through the A&L of the company which included the vendors advances , rent deposit, other
deposit, supplier advances, travel advances, prepaid expenses. After going through all of them I had to
file the differences or variations in them or their supportings and get those clarified with the CA of the
firm.
I was also given an individual project where I will have to take all the service agreements which are
verified and signed and create a fresh contract tracker and file those agreements along with it.
I was also given the provisional financial statements such as the balance sheet and the cash flow
statement, the profit and loss account wand was told to go through them and fiind any variations with
the data given to me.
I was following up on the payment of pending bills for the months of May and June.
I was also doing the reconciliation of ledgers of few companies tallied alongside with our ledger.
I prepared a PAN card master sheet for vendors, suppliers, etc. for reference. I uploaded TDS workings
for June from the server, categorizing them separately under the categories 194A, 194C, 194H, 194I,
194J, 192B. I uploaded transactions with companies and posted journal entries. I learned about filing
GSTR-1 form for Food, Liquor, Tobacco, tax slabs, and deadlines. I uploaded invoices in the
company’s bank server and booked them. I learned about the stock market, reading annual reports, and
predicting a company's future. I learned about GST, filing, slabs, and tax returns. I reconciled
statements and updated daily sales reports of each outlet in Bengaluru individually. I followed up on
cheque payments from vendors and suppliers.
During my time in this company I have also learnt certain value of time management as well as
teamwork and communication. In an office without proper communication the office is bound to fall
but in VRO Hospitality the office environment was very supporting and all my colleagues helped me
learn different topics they were specialized in especially the internal audit CA of the firm Mr. Tarish
Vasant who helped me learn a lot.
46

STEVE KOSHY DANIEL - V & RO Hospitality - Intership Report.pdf

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