Date post: | 07-Aug-2018 |
Category: |
Documents |
Upload: | swarup-ranjan |
View: | 223 times |
Download: | 0 times |
of 19
8/20/2019 14142906 Feasibility Report on Restaurant
1/45
FEASIBILITY REPORT
ON
ESTABLISHING THE HARMONY RESTRAURANT
In partial fulfillment of
Entrepreneurship & Management of Innovations
SUBMITTED TO:-
PRO! "IS#OR B$R$D
PRO! %IPU P$TE
SUBMITTED B': -
IMB$(#I'$ #EM$)* D! +,
P$TE B#$I$ M! +
P$TE "IR$) .! ,/
PR$.$P$TI M$#ES# S! 01
%!M! P$TE I)STITUTE O M$)$*EME)T
*$)P$T %ID'$)$*$R2 "#ER%$
8/20/2019 14142906 Feasibility Report on Restaurant
2/45
PRE$(E
It is a pleasure to keep this report in front of you. Project report is
vitally important for M.B.A students because it develops the feelings among
the students about industrial environment and business to develop the
practical base. Theoretical knowledge is true only when we apply the same
in the practical.
In the final year M.B.A there is a subject named !ntrepreneurship
and management of innovation" Project#. $nder the said curriculum a
student has to do a detail analysis of a particular company. At the same time
we must know that what are the %trengths and weakness of the company by
analy&ing overall organi&ational structure and its operations. And
simultaneously analy&e the opportunities and threats for establishing the
restaurant.
In order to establish co'relation between the theoretical studies and
practical training( it was suggested that some company should be analy&ed
and accordingly we had done the analysis on “ HARMONY
RESTAURANT ”.
8/20/2019 14142906 Feasibility Report on Restaurant
3/45
$(")O3ED*EME)T
)e( the below mentioned students of the *. M. Patel Institute of
Management( +herva( here by pay our very sincere thanks to the Prof.
+ishor Barad for giving us the wonderful opportunity for doing a
entrepreneurship and management of innovation in our interest area as a part
of our study.
)e would like to e,tend our sincere thanks to the *. M. Patel Institute
of Management( +herva( affiliated to the said university for giving us theopportunity to increase our practical knowledge in our interest of
management area.
)e also thanks to Prof. +ishor Barab who motivated us to undertake
this project. -e spent innumerable hours pursuing the first draft( suggesting
many constructing and valuable modifications and critiues and there after
largely contributed in editing the final draft. The contents of the report have
been considerably enriched in the process. )e are also thankful to all the
professors of the institute for their very good support.
8/20/2019 14142906 Feasibility Report on Restaurant
4/45
(O)TE)TS
SR
)O
P$RTI(U$R
P/!0A1!
A1+23)4!56!M!2T
7 I2T/35$1TI32 AB3$T T-! 1321!PT 30 /!%TA$/A2T
7.7 5!0I2ITI32 30 /!%TA$/A2T
7.8 1-A/A1T!/I%TI1!% 30 /!%TA$/A2T
7.9 5I00!/!21! B!T)!!2 -3T!4 : /!%TA$/A2T
7.; /!%TA$/A2T 1-AI2
7.< 0A%T 0335 /!%TA$/A2T
8 %13P! 30 T-! P/3=!1T9 /!%TA$/A2T P/30I4!
9.7 3B=!1TI*!%
9.8 MI%%I32 %TAT!M!2T
9.9 3$/ T!AM
9.; P4$% P3I2T 30 3$/ /!%TA$/A2T T-A2 T-!
13MP!TIT3/%
9.< !%TIMAT!5 %TA00% I2 /!%TA$/A2T
; P/35$1T P/30I4!
< P/3M3T!/% P/30I4!
> M!2$ 30 HARMONY
? !@$IPM!2T% I2 /!%TA$/A2T
?.7 0 : B !@$IPM!2T%
?.8 +IT1-!2 !@$IPM!2T%
?.9 !4!1T/32I1 !@$IPM!2T%
?.; BA2@$!T -A44 !@IPM!2T%
%A4A/ B$56!T
C 0ID!5 : *A/IBA4! 13%T%
7E MA/+!T T/!25%77 MA/+!T P3T!2TIA4%
78 MA/+!TI26 %T/AT!6I!%
79 !%TIMAT!5 5A% 03/ %TA/TI26 T-! /!%TA$/A2T
7; 0I2A21IA4 A2A4%I%
7;.7 T/A5I26 AF1
8/20/2019 14142906 Feasibility Report on Restaurant
5/45
7;.8 P/30IT : 43%% AF1
7;.9 BA4A21! %-!!T
7< 13214$%I32
8/20/2019 14142906 Feasibility Report on Restaurant
6/45
(#$PTER +
I)TRODU(TIO) $BOUT T#E (O)(EPT O
REST$UR$)T
+!+ DEI)ITIO) O RESTR$UR$)T
“A restaurant is an establishment that seres !re!are" #$$" an"
beera%es t$ be &$nsume" $n the !remises' The term &$ers a multi!li&it(
$# enues an" a "iersit( $# st(les $# &uisine')
/estaurant means a business whose principal purpose is the sale of
food or beverage served in paper( plastic or other disposable containers for
immediate consumption inside( outside or away from the building( including
businesses that provide delivery of food for immediate consumption.
In the restaurants( products and suppliers are used on a first'in( first'
out" basis to ensure freshness.
All restaurants provide warm and inviting environment and a
variety of comfortable seating arrangements to accommodate anyone G from
a single individual to a large family.
.
8/20/2019 14142906 Feasibility Report on Restaurant
7/45
+! (#$R$(TERISTI(S O RESTR$UR$)T
7. A business involving the preparation and serving of meals for
1onsumption on the premises or off the premises.
8. 2ormally reuire short amounts of time between the period of ordering
and serving of the food.
9. %erve in edible or disposable containers.
;. Provide delivery of food for immediate consumption.
8/20/2019 14142906 Feasibility Report on Restaurant
8/45
3. 5uring the peak tourist season i.e. early =une to mid'%eptember( it is
Advisable to book hotel rooms in advance.
+!0 REST$UR$)T (#$I)
/estaurant chain is a set of related restaurants( typically with the same
name in many different locations either under shared corporate
ownership or franchising agreements.
+!4 $ST-OOD REST$UR$)T
A fast'food restaurant is a restaurant characteri&ed by food which is
supplied uickly after ordering and by minimal service. 0ood
purchased may or may not be eaten uickly as well.
8/20/2019 14142906 Feasibility Report on Restaurant
9/45
(#$PTER
S(OPE O T#E PRO.E(T
The aim of preparing this project report is to know how to establish
the restaurant.
The location of the restaurant is on Aroma circle( A#bad Palanpur
highway( Palanpur. The place has been selected to capture the market
potentiality and untapped opportunity present on this highway.
The area of the land covers 78EEE %. 0eet. The land is an agricultural
land( which is needed to be converted into 2on'agricultural land. This
procedure reuires minimum ; months. 1onstruction work can be started
when the government approves this land as a non'agricultural. The minimum
time period for the completion Hincluding approval of 2.A. land is one year.
The restaurant is a part of service industry so that it very difficult is
for marketer to provide the services soJ it#s a challenging job.
Servi5e-pro6u5t mi7 5onsists of: -
• /estaurant
• Banuets hall
There is a full range of services. And a customer'driven approach will
be used. The valuable service will be given a priority.
8/20/2019 14142906 Feasibility Report on Restaurant
10/45
The earlier survey made and prevailing market trends shows a huge
market potential. There is a lack of outstanding uality in the niche market
where the restaurant is planning to enter. The survey also shows certain
unmet demands of customers in the market( which the restaurant is going to
target. %uch as( poolside banuet halls( modern styled ( a peaceful
environment Hcoffee shop.
Though the cost of the project is very high( the project is e,pected to
generate higher profits in the long run.
8/20/2019 14142906 Feasibility Report on Restaurant
11/45
(#$PTER ,
REST$UR$)T PROIE
Registere6 )ame
HARMONY RESTAURANT
Si8e of Restaurant
Medium %cale /estaurant
Pro6u5ts
0ood : Beverages
Ban9ers )ame
%tate Bank of India
o5ation of Restaurant
Palanpur Ahmedabad -ighway(
Aroma circle(
Palanpur 9
8/20/2019 14142906 Feasibility Report on Restaurant
12/45
,!+ OB.E(TI%ES O REST$UR$)T
To provide high uality food to the customers.
To provide better services to the customers.
To provide better sitting facility to the customers.
To provide better environment to the customers.
To provide better waiting facility to the customers.
,! MISSIO)
The mission of our restaurant is –
“Eer( em!l$(ee stries t$ !r$i"e *++ !er&ent &ust$mer
satis#a&ti$n , #$r eer( &ust$mer - eer( isit' This in&lu"es #ast.
#rien"l( an" attentie seri&e. a&&ura&( in $r"er ta/in% an" #illin%.
an" anti&i!ati$n $# &ust$mer0s nee"s')
T$ a&hiee the e&$n$mies $# s&ale t$ minimi1e &$sts 2hile
ma3imi1in% alue t$ 4ust$mers'
T$ a&hiee lea"ershi!. &$re an" #un&ti$nal &$m!eten&ies restaurant
business'
8/20/2019 14142906 Feasibility Report on Restaurant
13/45
,!, OUR TE$M
The ultimate aim of our restaurant is to remain the customer
satisfaction and we have an energetic professional with proven calibre and
the reuired e,pertise. $nder the partnership of our team( we are never
lacking in our efforts to make every single deal a resounding success.
)orking together as a well'knit team with a common goal to satisfy
customer by providing uality food at competitive price and adhering to
strict delivery schedules.
This team consists of the e,perienced and dedicated staffs( who work
in a team spirit to achieve common goals. In our pursuit for overall
e,cellence( we have evolved pro'active mechanisms and work culture with
introducing new food and beverages to satisfy customer and attract new
customer.
The %uccess of 3rgani&ation will always depend on knowledge(
e,perience and skills of the promoters( so it is necessary that whosoever are
the owners of the company they must pour their blood to build image of the
company.
,!0 PUS POI)TS O OUR REST$UR$)T T#$) T#E
(OMPETITORS
7. 6ive customers high uality foods.
8. %erve uickly than the competitors
8/20/2019 14142906 Feasibility Report on Restaurant
14/45
9. 4ocation of restaurant at clean and pleasant environment.
;. %erve the customers at a fair price than the competitors
. $se of the most current state of cooking euipment to ensure uality
and safety in serving the customers.
?. 3ur restaurant provides a clean( comfortable environment especially
suited for families.
,!4 ESTIM$TED ST$S I) REST$UR$)T
T3TA4 %TA00 K ;E
M3/2I26 %TA00K
A0T!/2332 %TA00 7>
!*!2I26 %TA00 7>
;E
8/20/2019 14142906 Feasibility Report on Restaurant
15/45
(#$PTER 0
PRODU(T PROIE
PRODU(T (#$R$(TERISTI(S
;+< Restaurant
' A new concept of restaurant in the city
' %pecial facilitiesK Membership card
' %pecial discounts on festivals
' )ide range of varieties in menu and uality food
H8 Ban=uets
' 4awn'cum'pool side banuet halls are there
' 1apacityK 4awn side K 9EE persons
In side K 8EE persons
' The main advantage of the design of banuet hall is that at thesame time on the one place two parties can be simultaneously
arranged.
' And second one is in house banuet hall( which in'house hall can
be used as a banuet hall when it is unused for discotheue
' In'house is specially designed for conferences( with e,tra
chargeable services.
' !nvironment"( which customers must consider at the time of
decision'making. 1ustomers can get here very different( peaceful(
enjoyable and uniue environment.
8/20/2019 14142906 Feasibility Report on Restaurant
16/45
(#$PTER 4
PROMOTERS O PROIE
)ame Mr. Prajapati Mahesh %.
$66ress Palanpur
$ge 88 ears.
>ualifi5ation M.B.A HMarketing( B.B.A HMarketing : finance
)ame Mr. 4imbachiya -emang 5.
$66ress Patan
$ge 88 ears.
>ualifi5ation M.B.A HMarketing( B.1om HAccounts : Auditing
)ame Mr. Patel +iran =.
$66ress Palanpur
$ge 89 ears.
>ualifi5ation M.B.A H0inance( B.B.A. H0inance : Marketing
)ame Mr. Patel Bhailal M.
$66ress Mehsana
$ge 89 ears.
>ualifi5ation M.B.A HMarketing( B.B.A. H!,port : Marketing
8/20/2019 14142906 Feasibility Report on Restaurant
17/45
(#$PTER ?
ME)U O #$RMO)'
SOUP
Tomato %oup 9E.EE
%weet 1orn %oup ;E.EE
%weet 1orn *eg. %oup ;
8/20/2019 14142906 Feasibility Report on Restaurant
18/45
I)DI$) P$).$BI
-A/M32 %p. *eg. >E.EE
Paneer Toofani E.EE
+adai Paneer
8/20/2019 14142906 Feasibility Report on Restaurant
19/45
"OT$
Malai Kofta 40.00
2argish +ofta ;
8/20/2019 14142906 Feasibility Report on Restaurant
20/45
%tuffed 2an 7.EE
1heese 2an 8E.EE
+ashmiri 2an 8E.EE
RI(E
HARMONY Pulav 50.00
%team /ice ;E.EE
=eera /ice ;
8/20/2019 14142906 Feasibility Report on Restaurant
21/45
5al Makhani ;
8/20/2019 14142906 Feasibility Report on Restaurant
22/45
*eg. 6rilled %i&&ler >E.EE
Backed Macroni )ith Pineapple
8/20/2019 14142906 Feasibility Report on Restaurant
23/45
Plain $ttapam 8
8/20/2019 14142906 Feasibility Report on Restaurant
24/45
)afer 7
8/20/2019 14142906 Feasibility Report on Restaurant
25/45
Butter %cotch Ice 1ream 9E.EE
Anjeer Ice 1ream 9E.EE
+aju 5raksh Ice 1ream 8
8/20/2019 14142906 Feasibility Report on Restaurant
26/45
MI" S#$"E 3IT# I(E (RE$M
+aju 5raksh 9
8/20/2019 14142906 Feasibility Report on Restaurant
27/45
(#$PTER 1
E>UIPME)TSI) REST$UR$)T
1!+ & B E>UIPME)TS
ITEM >T' U)IT
PRI(E
TOT$
(OST
;Rs!< ;Rs!<
%P332 8E 5o&. 77< 200
03/+ 8E 5o&. 77< 200
+2I0! 7E 5o&. 77< !!50%!/*I1! %P332 < 5o&. 8EE !000
%!/*I1! 03/+ < 5o&. 8EE !000
%3$P %P332 < 5o&. 78E "00
4A/6! P4AT! > 5o&. ?8< 450
%MA44 P4AT! > 5o&. ; 5o&. ;8E 2520
5!%%!/T P4AT! > 5o&.
8/20/2019 14142906 Feasibility Report on Restaurant
28/45
%T/A) %TA25 7E 2os. 79 !0
T33T- PI1+ %TA25 8E 2os. ; $0
%!/*I1! T/A
H132TI2!2TA4
7E 2os. 8?<
2#50
B3TT4! 3P!2!/ 7E 2os. > "0
B$00!T TAB4!% < 9EE !500
/3$25 TAB4!% 9
8/20/2019 14142906 Feasibility Report on Restaurant
29/45
=$I1!/ 8 C(?EE 7C;EE
5!61-I H%MA44 < 78< >8<
/3$25 %P332 7E ;E ;EE
04AT %P332 9 8UIPME)T >T' PRI(E PER
>U$)TIT'
TOT$
(OST
7 T$B! 4I6-T 7< 8EE 9(EEE
8 0A2% BI6 ? ?><
8/20/2019 14142906 Feasibility Report on Restaurant
30/45
7E /!0/I6!/AT3/ 8 7C?EE 9C(;EE
77 6/I44!/ 8 79?< 8(?UIPME)T >T'! PRI(E PER
T#E
E>UIPME)T
TOT$
(OST
7 T$B! 4I6-T 7; 8EE 8EE
8 B$4B% 8< ;E 7EEE
9 A.1. 7E 8
8/20/2019 14142906 Feasibility Report on Restaurant
31/45
(#$PTER
S$$R' BUD*ET
RO)T OI(E BUD*ET
Sr!
)o!
DESI*)$TIO) )O! O
ST$
S$$R
' PER
ST$
MO)T#
' P$'
'earlC
P$'
7 /!%TA$/A2T
MA2A6!/
7 7E(EEE 7E(EEE 7(8E(EEE
8 6AT! +!!P!/ 7 7(
8/20/2019 14142906 Feasibility Report on Restaurant
32/45
)o! ST$ PER
ST$
' P$' P$'
7 0 : B MA2A6!/ 7 >(EEE >(EEE ?8(EEE
8 %T!)A/5 8< 7((
8/20/2019 14142906 Feasibility Report on Restaurant
33/45
(#$PTER A
IED ;I)ST$$TIO)< (OST
Sr!
)o!
P$RTI(U$RS $MOU)T
7 1I*I4 )3/+ 13%T 8?(EE(EEE
8 4A25 13%T 9(>?
< T!4!P-32! 1322!1TI32% 13MP$T!/% 8(>(9EE
C 6!2!/AT3/% >
8/20/2019 14142906 Feasibility Report on Restaurant
34/45
TOT$ 20021//
8/20/2019 14142906 Feasibility Report on Restaurant
35/45
(#$PTER +/
M$R"ET TRE)DS
There are certain restaurant in proper city( in Palanpur and deesa
%uch as(
o )ay wait
o 4ajvanti
o /amdev
o %udama
o +hodiyar
o /am&umpdi
o Banas
• But in the surrounding 8 G < k.m.s of area( from the region choosen(
there is no availability even of any restaurant.
• 4ajvanti and )ay wait are( a very popular and good restaurant( once
upon a time has suffered a lot due to the inconsistency in terms of
product and service uality.
• 5ue to )ay wait lost uality people are looking forward for that
uality to come back into the market.
• People want a place where they can get everything from fun to rest."
• -ighest traffic is being noted on this highway.
• This highway meets to the way of Ahmedabad.
8/20/2019 14142906 Feasibility Report on Restaurant
36/45
(#$PTER ++
M$R"ET POTE)TI$
• 4ot of developments already done as well as still to be done on the
highway.
• *ery long distance from Palanpur and Ahmedabad.
• /oad having a lot of traffic.
• %urrounding residential area.
• Major entertainment and other sources on highway. !.g. multiple,es(
temples( Automobile showrooms( 1ar repairers.
• Adoptive nature and culture of people in region.
• People in search of a high standardF uality service to come back into
the market.
• Away from city area. 6enerally people like to have a peaceful and
different place for the parties.
8/20/2019 14142906 Feasibility Report on Restaurant
37/45
(#$PTER +
M$R"ETI)* STR$TE*IES
$D%ERTISI)*
o Advertisement in all the local news paper
6ujarat %amachar
%andesh
5ivyabhashkar
I)TER$(TI%E M$R"ETI)*
• All the customers are targeted through interactive marketing.
• -elps managers or marketer to know customer#s satisfaction level
as well as to know new e,pectations. Also helps to think towards
serve new segments.
• 3ne way to get customer as well as stakeholders# feedback and
thus help to increase the value.
MEMBERS#IP ($RDS
• Membership cards for regularF special customers.
• /egular customers will be included in the membership card
scheme.
• $nder this scheme the special benefits that customer can get
7< L discount in /estaurant
7E L discount in Banuets
8/20/2019 14142906 Feasibility Report on Restaurant
38/45
E)TERT$I)ME)T PRO*R$MS
• 0ood 0estival
Musical and cultural nights
!,hibition of arts of different states
0i, rate of dish and Buffet
(USTOMER RE$TIO)S#IP M$)$*EME)T ;(RM<
• 1ustomer relationship management to build long'term relationship
with customers and to retain e,isting customers.
• 1/M practices would includeK
6reetings on birthday and special occasions
6ifts to valuable customer.
1ards customers on birthday and special occasions with an
attractive offer to the customers for special occasion in the
restaurant.
(USTOMER >UER' #$)DI)*
• @uery handling on the telephone as well as personally.
8/20/2019 14142906 Feasibility Report on Restaurant
39/45
8/20/2019 14142906 Feasibility Report on Restaurant
40/45
(#$PTER +,
ESTIM$TED D$'S OR T#E ST$RTI)* T#E
REST$UR$)T
3or9 Estimate6 6aC%tart E day
!,ecution 7< days
0oundation 88 days
$p to Plinth 8 days
1oping 9; days
Bricks works up to linther > days
!lectrical work < days
%lab )ork C days
Bricks works up to linther 7E? days
Bricks works up to celing level 788 days
!lectrical work 78C days
Plaster work 7>< days
P.3.P work 7C< days
0urniture 89< days
3ther 8
8/20/2019 14142906 Feasibility Report on Restaurant
41/45
P$RTI(U$RS $MOU)T P$RTI(U$RS $MOU)T
To Pur5hase BC Sales
To 0ood Purchase ?(>7
To *ross Profit
HTransferred To The P
: 4 AFc +/242?
Total 7C(8E(87< Total 7C(8E(87
8/20/2019 14142906 Feasibility Report on Restaurant
42/45
+0! PROFIT & LOSS ACCOUNT FOR THE YEAR ENDED ON 31
MARCH - 2006
Dr! (r.
P$RTI(U$RS $mounts P$RTI(U$RS $mounts
E7pen6iture To *ross Profit +/242?
Beverages 1onsumed ?EEEE
HTransferred from trading
AFc
To %alaries 77>7>EE In5ome
To %taff Meal !,penses AFc 88?7C?E
To %tationary !,penses ?EETo 2ewspaper !,penses AFc 7EE
To 5ecoration !,penses AFc >EEEE
8/20/2019 14142906 Feasibility Report on Restaurant
43/45
)et profit ;transferre6 to
BS< ,21424,?
Total 2A42/// Total 2A42///
8/20/2019 14142906 Feasibility Report on Restaurant
44/45
+0!, B ALANCE SHEET FOR THE YEAR ENDED 31s MARCH,
2006
L!"#!$!!%s A'() Ass%s A'()
1apital AFc 4and : Building >8EEEEE
+iran AFc 7EEEEEE 0: B euipment >?
Mahesh AFc 7EEEEEE Telephone connections EE
fire fighting euipment 7>9EE
6enerators >
8/20/2019 14142906 Feasibility Report on Restaurant
45/45
(#$PTER +4
(O)(USIO)
After preparing the project report on" !ntrepreneurship :
Management of Innovations"( we conclude that establishment of any
organi&ation is really a crucial task. The promoters have to deal with many
circumstances which reuire high involvement in decision making and
strategic planning regarding proper innovations.
-owever it is essential that the good top management personnel for
the entire $nit who carry out their responsibilities in well manner.
The motto of our restaurant is:-
“TO SER5E THE 4USTOMERS AT FAIR PRI4E')
The only thing that we have to keep in mind that as the market
potential for restaurant is increasing( we have to maintain our reputation by
maintaining the uality of the services and customer relationship also. The
net profit of our restaurant in the year 8EE> is /s. ,21424,? and we always
try our best to achieve the targeted profit in the later years.
)e have tried our level best to prepare this entrepreneurship :
management of Innovation report. If any mistake is there in preparing this
report( please e,cuse us.