DECCAN EDUCATION SOCIETY’S NAVINCHANDRA MEHTA INSTITUTE OF TECHNOLOGY AND DEVELOPMENT

(NMITD)

PROJECT REPORT ON

BUSINESS PLAN

SUBMITTED TO

Prof. Dr. S.V. Kulkarni

SUBJECT

Managerial Process Skill

DATED19/03/2012

SUBMITTED BYASHAYA POLEKAR(M-2129)

GARGI RAUT(M-2131)KSHITIJA RAUT(M-2132)KARTIKI FAD(M-2112)

MADHURI PAWAR(M-2126)MANALI KAMBLE(M-2118)

RAJVI SHAH(M-2136)

TABLE OF CONTENTS

Executive Summary

Business Description

General DescriptionBusiness Idea Company SummaryObjectivesCompany OwnershipLegal procedureUniqueness Of Service

Marketing

Research & Analysis

Why Food IndustrySegmentation StrategyCompetitors Analysis

Marketing Mix

Service – “ROYALE RESTRO” PricePlacePromotionPeopleProcessPhysical Evidence

Financial Financial ForecastCapital InvestedAssets Projection of P&L

Inventory Management

SWOT Analysis

Exit Strategy

EXECUTIVE SUMMARY

Royale Restro is a 56 seat fine dine restaurant with an attractive feature of changing themes situated at Malad. The theme will be changing every alternate fortnight. And this will be done by installing video display screens on the walls of the restaurant.

The restaurant will feature various types of themes like, under water theme, Space Travel, Jungle Safari, festive theme etc. Restaurant will feature an outstanding Multi – cuisine menu along with liquor. The restaurant will have hi tech touch screen menu display on every table. And it will also be a wi- fi enabled restaurant. Also Lounge with live music will be there on weekends.

Royale is a partnership undertaking comprising of seven partners. And the profit sharing will be done on basis of the capital invested by the partners. A psychographic segmentation is done and skimming pricing strategy will be followed. An excellent management team is hired comprising of Chefs, Manager etc.

The major objective of royale is to increase the customer volume by 20% every year. The projected financial show year on year increase in then Gross margin in 10%.

BUSINESS DESCRIPTION

General Description

Business Idea – “Changing Theme Restaurant”

Theme restaurants are restaurants in which the concept of the restaurant takes priority over everything else, influencing the architecture, food, music, and overall 'feel' of the restaurant. The concept of theme restaurant is developing in India. The first and the famous theme restaurant in India is The Village- the soul of India which was started in Bangalore.

In a theme restaurant, they follow only one theme throughout the life of the restaurant, but our business idea is a Changing Theme Restaurant in which the Theme of the Restaurant will be changing every alternate fortnight.

Company Summary

“Royale Restro” restaurant is a changing theme restaurant situated at Malad, Mumbai where the main attraction of the restaurant is its Changing theme. The theme will be changing every alternate fortnight. And this will be done by installing video display screens on the walls of the restaurant. The crystal clear quality of the video display screen will give the exact ambience of a particular locality, theme etc. themes will also change according to the festive seasons in India The restaurant will feature various types of themes, some of them are as follows:-

Under water themeSpace Travel Jungle SafariWaterfallSnow clad Region – Swiss paradiseAn evening in Paris

Restaurant will feature an outstanding Multi – cuisine menu with a touch of Asian influence in an upscale and cosy atmosphere. The menu is inspired from different cuisine's specialties and will appeal to a wide and varied clientele. Liquor is also available. We will be open 7 days a week. Serving lunch Monday – Sunday

between 11:30 AM - 2:30 PM and Dinner Monday – Sunday, between 5 PM - 11 PM. “Royale Restro” also has happy hours between 2:00 pm to 5:00 pm in week days and lounge will have live music for 2 days i.e. Saturday & Sunday and open until 2 AM. There is also a separate smoke zone in the restaurant for customers who wish to smoke.

The restaurant will have hi tech touch screen menu display on every table. The guests can order their food by placing orders on the touch screen device that will be equipped on every table. The guest won’t have to wait for the waiters to come and take orders and so can place their order on their own. Moreover the customers will have an option to customize their order. As our customers include the business class, we have made the restaurant wifi enabled so that the customers may surf net at any point of time during their visit.

According to the prescribe standards of Hotel & Restaurant Association (Western India) – H & RA we are certified as a 3 star Restaurant.

Objectives of “Royale Restro”

To create a restaurant whose goal is to exceed customer's expectations To increase the number of customers served by at least 25% per year through

superior performance and word-of-mouth referrals. Establish and maintain a reputation for excellent food and service Expand our marketing and advertising all over Mumbai

Company Ownership

“Royale Restro” the restaurant will start out as a partnership firm, owned by its founders Ashaya Polekar,Gargi Raut,Kshitija Raut,Madhuri Pawar,Manali Kamble and Rajvi Shah

Under the partnership act 1932, sec 58, we have filed an application with the registrar of the firm, Maharashtra state state, bandra east Mumbai.

The profit sharing ration of the partners Ashaya Polekar, Gargi Raut, Kshitija Raut, Madhuri Pawar, Manali Kamble and Rajvi Shah will be 50% respectively.

Legal procedure

Acquire license from BMC for opening an restaurant

No objection Certificate(NOC) from Mumbai Police NOC from Municipal Health Officer NOC from Fire Service Department State Excise & Prohibition License – Bar/ Liquor Licence NOC from concern apartment or society Sales tax / VAT /Service tax / Excise registration 

Documents required for registering a Partnership firm

Proof of identity of partnership firm: Sales tax / VAT /Service tax / Excise registration  Registration under Shops and Establishment Act PAN ID / IT return of the concern  Water / Electricity / Municipal tax bill in the name of the concern  MAPIN card in the name of the concern 

Proof of individual identity to be submitted for all the partners

Passport  Voter's identity card  Photo PAN card  Driving license  MAPIN card

Proof of residence address to be submitted for all the partners: Passport  Voter's identity card  Driving license  Ration card  Society outgoing bill  Life Insurance Policy  Electricity bill  Telephone bill (land / mobile)

Uniqueness of the service

Changing theme every fortnight Video display walls Touch screen menu display Wifi enabled technology Multi cuisine Lounge with live music on weekends

MARKETING

Research and Analysis

Why Food Industry?

Food culture in India is as complex as the tapestry of its heritage. The diverse culinary rituals, wide range of cuisines and the varied cooking techniques make for layer upon layer of an overwhelming yet enriching experience. No holiday is complete without good food and India makes sure it offers a wide selection.

Growth of restaurants in the country has put on the table not only diverse local flavours but a huge variety of international cuisines. Indian food choices are a gastronomical delight with each region offering its signature cuisine. "Eating out today is considered an experience; it has always been a way of life for Indians. It is a way of socialising in the community where people meet new people in a preordained ambience, while savouring decadent delicacies.

In the current times, restaurants have taken over the task for social gatherings, offering novelty and convenience at the same time. Independent outlets therefore continue to dominate the industry in India. There are a total of 1.5 million eating outlets in India and the number is expected to grow very rapidly in the near future," says Samir Kuckreja, president, National Restaurant Association of India (NRAI)and CEO and managing director, Nirula's.

The growth of the tourism industry has also been a positive factor behind the growth of restaurants in India. An increasing number of foreign tourists prefer going stand alone restaurants. This was reiterated by M.D. Kapoor, secretary general, Federation of Hotel and Restaurant Associations of India (FHRAI), who says, "It is evident from statistics released by the Ministry of Tourism that there is an increase of foreign tourist arrivals which was 6.06 lakh in November 2010 as opposed to 5.28 lakh in November 2009 and 5.32 lakh in November 2008. A 14.7 per cent increase has been noted between November 2010 and same period a year before. Foreigners enjoy the local and authentic traditional food and as a result they can be credited to the tremendous increase in the number of eating joints, restaurants and fast food centres at prime locations throughout the country." If this impetus continues to be, more restaurants are expected to mushroom across the country, even in the small towns.

While India's culture and vibrancy makes it a popular choice amongst foreign travellers, domestic tourism is not holding back. Eating out and visiting restaurants are a source of family or social entertainment for domestic tourists. "The dining out culture has emerged with huge infrastructural growth, widening middle class in the cities owing to a strong economy, marking this change in the lifestyle" explains Vyoum Ghai, promoter, the Panchshila Rendezvous and joint secretary, NRAI.

With international restaurant chain entering the indian foyer and increasing the competitiveness, special attention is being paid to hygiene and cleanliness. Being assured healthy and wholesome food options and quality outlets is a significant crowd puller. Restaurants are located near tourist attractions and offer wide variety of dining options ranging from fine dining to value-for-money food. International players in the Indian hospitality industry have raised tourist expectations.

"International chains have connotations of quality and hygiene that extend globally and tourists visiting India are comforted by the presence of such outlets in taking care of their basic needs without the mortal fear of having an upset stomach," explains Kuckreja.

To secure their share in this market, restaurant owners continue to revamp their food menu to meet the changing trends. "Rise in India's outbound travel and exposure to different cuisines has led to an increase in demand for good quality food in India," explains Kabir Advani, managing director, Berco's.

The growing popularity of restaurants signifies an increase in the work force engaged in this segment of the food industry. Though opening a restaurant is not an easy task but a degree in hotel management will provide you with the basic knowledge of running a food joint. It is important to understand market demands and not to forget essentials like the licensing process.

This industry is becoming a popular career choice amongst young entrepreneurs and foodies. More and more people are opting to work in different segments of this industry or start their own entrepreneurial ventures. With increasing demand, changing consumer patterns and the rise in profits, the future of the restaurant industry looks bright and promising.

Segmentation Strategy

Psychographic Segmentation:-

In Psychographic segmentation, psychographic variables such as Social Class & Social Status, Life style or Personality characteristics are used for segmentation.

“Royale Restro” have segmented its target customers on basis of Social Class&Life Style. As the restaurant is located in fort area, we have mainly targeted upper class & upper middle class people. We will also cater the needs of residential as well as corporate.

“Royale Restro” intends to cater to a wide group of people. We want everyone to feel welcome and relaxed in a cosy atmosphere with a wide and varied menu. In looking at our market analysis, we have defined the following groups as targeted segments. 

The Business Man: They work hard all day and often stay overnight in a strange city. He needs a competent establishment that helps impress his clients and prospects. Afterward, they want to relax and use the money they are making. They are the people that spend the most on drinks, food and tips.

Happy Couples: The restaurant will have an intimate, romantic, sophisticated atmosphere that encourages people to bring dates and to have couples arrive. These young couples are generally very successful but balanced and won't be spending as much on drinks.

The Family: The perfect place for a family dinner. Families will come for the accommodative menu and friendly service. The excellent value in their meals will keep “Royale Restro” in favour with the parents. 

High-end Singles: We will attract them with our decor and layout. Our menu, striking video display walls, wine tasting evenings and events, excellent service and engaging clientele will confirm the feeling of being in "the coolest place" in Mumbai

Tourists: Long Branch is a city that attracts many vacationers during the summer months of May through September. “Walls View” will be a destination with its attractive atmosphere, tech savy interiors and outdoor patio.

We want the business man, happy couples, high-end singles, families, tourists with money, wealthy image seekers and compulsive spenders. We focus on these specific groups because these are the types of people who frequent other restaurants and bars in the area. They are the ones that are willing to spend their money on good dining and service at a value price. 

Competitors Analysis

According to the research report of IMRB international on restaurant industry:Number of 3 Star Restaurants in Mumbai – 65Number of Theme Restaurants in Mumbai – 12

Major theme Restaurants in Mumbai:-

1. Machaan – It is jungle theme restaurant situated at malad, where the guests feel the ambience of a having dine in a jungle. It serves north Indian, multi- cuisine menu

2. The Village – This theme restaurant gives a unique ambience of village life of India. It is located at many places across India like Bangalore, Mumbai, Ahmednagar etc

3. Pratap’s Wild Dinning – A jungle theme based restaurant situated at oshiwara, it is an open air multi cuisine restaurant.

4. Fahranheit – India’s first permanent bar made of Ice have been launched in Mumbai at oshiwara. The bar is kept at temperature of minus six degree.

5. Rudey’s Forest Café – the wild jungle restaurant complete with life sized animals, birds, apes, snakes etc.

Competitive Edge

Our strategy is simple, we intend to succeed by giving people a combination of excellent and interesting food in an environment that appeals to a wide and varied group of successful people. We will focus on maintaining quality and establishing a strong identity in our community. Our main focus in marketing will be to increase customer awareness in the surrounding communities. We will direct all of our tactics and programs toward the goal of explaining who we are and what we do. We will keep our standards high and execute the concept so that word-of-mouth will be our main marketing force. 

We will create an appealing and entertaining environment with unbeatable quality at an exceptional price. An exciting and friendly restaurant, we will be the talk of the town. Therefore, the execution of our concept is the most critical element of our plan. All menu items are moderately priced for the area. While we are not striving to be the lowest-priced restaurant, we are aiming to be the value leader.

Our competitive edge is the menu, the chef, the environment, the management, the service and our friendly place! We will have a relishing menu and our food will be made with the freshest ingredients and produce available. The chef has an excellent taste for what fine dining is and requires. Our environment is elegant and comfortable and our decor is warm and relaxing. Great service is very important to us. The management and servers will handle every detail to make customer's special evening even more special! All this and our great atmosphere will make customers want to come back again and again!

Marketing Mix

Service – “Royale Restro” Restaurant

The unique feature of our service is that it is a theme based restaurant, in which the theme will be changing every fortnightly. The video display screen will help to enhance the ambience and will create the exact feel of the particular locality or theme. The Royale Restro restaurant will have hi tech touch screen menu display on every table. The guests can order their food by placing orders on the touch screen device that will be equipped on every table.Creative food presentation and the style of service will make everyone feel welcome and special. Our food products will be of the finest quality and prepared with sensitivity and care. We will 'go all the way' to satisfy our guests. We will change our menu every 3-4 months, but we'll keep 'your favourite.' Our wine list will be modest in size and primarily focused on wines from California, France, New Zealand and Argentina. The comfortable softly-lit bar features a comprehensive selection of the finest Vodkas, homemade Aquavits and single malt Scotches.

The kitchen staff will have the best in culinary education and work experience. Our creative talents will compliment one another. The lounge and restaurant staff will offer the finest service in a cosy atmosphere and offer customers an extraordinarily successful evening.

Price

The Skimming pricing Strategy will be followed to skim the scream of the market. The “walls View” restaurant will have highly priced menu.

Menu Card – It is multi- cuisine restaurant serving Indian, Italian, Continental, Thai, Chinese cuisine along with liquor of all international brands. Also all types of Beverages & desserts will be served.

Concessions & Discounts will be given to the regular and Loyal Customers. And on First day of every theme, attractive discounts will be given

Also we accept payments on cash & all major credit cards.

Place

“Royale Restro” will be located in the business district of Mumbai- Malad.

“Royale Restro” Restaurant 120 Peral Bldg, K Dubhash Margh, Link Road,opp Dena BankMumbai – 400 083

Suppliers of Video Display Screen

The High tech video display screens have been purchased from “Teq Digital signage” which is a US based Firm. The Teq Digital Signage has its dealer’s office in Bangalore and we have placed our customised order of 95inch Video Display through the dealer

Create super sized display which uses multiple giant Teq Digital’s DVW046 - 95" DID Ultra-Thin Super narrow-bezel LCD panel. It can be installed with a least amount of space, in spite of the size, providing effective use of room space, and with a perfectly flat surface, there are no display distortions. It is also free from short-distance eye glare, and the resolution of each unit is 1366 X 768, with special tilling

technique invented by Teq Digital, the display of the whole screen boasts 1080p HD showing

Model No Video wall with DVW046Screen Size (active area) 95"s to no boundNet Weight 82 lb.(36.5 kg.)Gross/shipping weight 94 lb.(42 kg.)Aspect Ratio 16:09Number of Pixels 1920(H) x 1080(V)Pixel Pitch (HxV) mm 0.02" (0.648mm) x 0.02"

(0.648mm)Response Time 8msDisplayable Colors 8 BIT, 16.7MBrightness 700cd/m2Contrast Ratio 1200:1Color temperature 10000KViewing Angle (H/V) 178/178 degreesPower Supply As per configurationPower Consumption As per configurationComponent Display Inside Dimensions

40.84” (1037.5 mm) W x 23.25” (591.2 mm) H

Promotion

For successful marketing it is only not sufficient that we concentrate on the quality of services but it is also impact generating that we promote our business in such a way that our prospects come to know about the quality to be offered to them as hotel customer.

The success rate of the hotel is virtually coiled in the essence of transforming the occasionally visitors into the habitual visitors because this helps sustainably the process of increasing the occupancy ratio and profitability.

“Royale Restro” will promote its services through print media, outdoor advertising, and online marketing.

PRINT MEDIA

Newspaper

Full page, half page, quarter page ads will be given in popular newspapers like The Times of India, Hindustan Times, Mid Day, Economic Times, Mint.

Pamphlets

Colour pamphlets will be distributed in the nearby corporate offices and residential area.

Magazines

“Royale Restro” will also be using magazines as one of its promotional tool. Advertisement will be given in business magazines like Business Today, Business Standard, and Business World. Advertisement will also be given in local magazines like Femina.

OUTDOOR ADVERTISING

Banners will be put up in Kala Ghoda, Fort and on Bandra Flyover.

ONLINE MARKETING

“Walls View” will launch it’s own website by name www.wallsviewrestuaran.com. Also pop-ups will be given on networking sites like facebook, twitter, linkedin, yahoo, google.

DIRECT MAIL

“Royale Restro” believes in retention of its existing customers. We will be preparing the customer database with the help of CRM software. Mails and SMS’s will be sending to the customer on festive themes, major events, birthdays.

WORD OF MOUTH

“Royale Restro” will consider Word of Mouth as an important promotional tactics. This is by far the cheapest and important tool used for promotion. We will give the best service for each and every time to our customers, so that they will give repetitive visit and spread word of mouth.

Customer Database- CRM

“Royale Restro” knows how important it is to keep the customers coming back. As it is more important to retain the existing customers than getting the new one’s. That's why we will take time to collect the information about our guests. Knowing your customer gives you the opportunity to send them a birthday card or invite them back during special promotions.Building and maintaining a customer database opens up unlimited opportunities to directly market to our guests. Frequent diner programs, email promotions and announcements of upcoming promotions are just a few of the methods available to keep our guests coming back.The CRM software is specially designed to easily record our customer's names, addresses, email, birthday, favourite dishes and more.

PEOPLE

Staff management

The most important part of the staff is chefs. “Royale Restro” will have a range of experienced chefs to cater to the needs restaurant’s customers at any point of the day.

The number of chefs is as follows:

Master chef“Royale Restro” will have one Master chef who will manage the whole process

of the kitchen right from the preparation of the dish to the management of the rest of the chef staff.

Sous chefAfter the master chef, follows the hierarchy of sous chef. There will be three

sous chef under the supervision of the master chef. The sous chefs job is to follow the orders of the master chef and to make sure that the food is of top quality, and that staff are being mindful of the cost standards that come with the food.

As assistant to the master Chef, the Sous Chef will help with menu planning, inventory, and management of supplies. He may also aid in making sure the kitchen is up to safety standards, and that staff are obeying sanitation rules.All these activities will be in assistance to the master chef

Demmi chef

Each sous chef will hav a demmi chef who will assist him in all the activities through out the day……………………………

Commis chefThere will be two commis chefs under demmi chef. They will assist the demmi

chef and follow orders and guidelines.

Master Chef

Sous chef sous chef Sous chef

Demmi chef Demmi chef Demmi chef

Commi chef commi chef commi chef commi chef commi chef commi chef

The number of people required by Royale Restro is as follows:

Four seaters ( tables)

5 waiters 2 captains

Ten seaters (4 tables)

3 waiters 1 captain

“Royale Restro” will require a restaurant manager above all the waiters and captains to look after and supervise their activities. The scope of work of the restaurant manager will also include billing transactions and handling the cash counter.

Hygiene auditor

Hygiene auditor has a unique roll in hotel industry. A hygiene auditor will also be appointed by “Royale Restro” to make an audit of all the activities of the restaurant right from serving the food to quality of the inventory and the stocking conditions of the inventory, hygienic conditions of the staff and kitchen. Hygiene inspection will be conducted twice a week on any random days.

Process

Order placed through Touch screen menu card

Order displayed on the Touch screen LCD in kitchen

Food will be cooked as per the customised order placed by customers

Food served

Indication will be send from kitchen

Guest enjoying the delicious food

Bill request will be send by clicking on “Bill” on the touch screen Menu cardOrAdditional order will be placed

Bill amount will be displayed on the touch screen menu card

Bill payment will be made through Cash or Credit card

Reception Desk

Physical Evidence

Layout of the Royale Restro Restaurant

Total area – 2000 sq ft

Main Hall – The main hall consist of 18 four chair tables and 4 ten chair tables, along with reception desk. The walls of main hall are 8*25m. The total main hall area is 1856sq ft

Kitchen – 780sq ft

Main Store Room – 308sq ft

Cold Room – 104sq ft

Office of Incharge – 102sq ft

Washroom for guests – 125sq ft

Control Room – 200sq ft

Touch Screen Menu Display – 14inch touch screen menu display will be attached on every table

Wi – Fi Technology

Video Display Screen – Total: 11screens of 95inch each. 6 Screens will be displayed on the wall opposite the entrance of “Royale Restro” restaurant. 2 Screens on the wall opposite Reception desk & 3 Screens on the wall of Entrance.

FINANCIAL FORECAST

CAPITAL INVESTED

Contribution of PartnersASHAYA POLEKAR Rs. 700000/-GARGI RAUT Rs. 700000/-KSHITIJA RAUT Rs. 700000/-KARTIKI FAD Rs. 700000/-MANALI KAMBLE Rs. 700000/-MADHURI PAWAR Rs. 700000/-RAJVI SHAH Rs. 700000/-

Bank Loan @ 16% p.a - Rs. 55,00,000/-

SalaryJob Description Requiremen

tMonthly Salary/ person (Rs.)

Yearly Salary (Rs.)

Wall’s View Manager 1 25,000 300,000Captain 2 15,000 360,000Waiter 6 8,000 576,000Master Chef 1 60,000 720,000Sous Chef 1 35,000 420,000Demmi Chef 2 20,000 240,000Commi Chef 4 10,000 480,000Watchmen 1 6,000 72,000Receptionist 1 10,000 120,000Housekeeping Staff 2 6,000 1,44,000

Music Band 240,000TOTAL 3912000

Projected Profit & Loss A/c

Dr CrExpense Amount Income Amount

Rent for 12 months 300,000 Partners Contribution 4900000salary to partners 14% of profit to each

partnerBank Loan Received 5500000

salary to waiters and captain

936,000 Net Profit 2883000

salary to wall view manager

300,000

salary to chefs 2,100,000salary to gatekeeper &

receptionist192,000

salary to housekeeping staff

144,000

salary to music band 240,000electricity and water

charges1,200,000

telephone charges 60,000interest on loan 16%p.a. 880,000

Advertisement and publicity

200,000

Miscellaneous expenses 875,000maintenance charges 120,000

Legal charges 30,000

7,517,000 7,517,000BALANCE SHEET (PROJECTED)

Projected Balance Sheet

BBALANCE SHEET (PROJECTED)

BABLANCE SHEET (PROJECTED)LIABILITIES AMOUNT ASSETS AMOUNT

Partners contribution 4,900,000 Furniture 100,000term loan from SBI @ 16% 5,500,000 Video Display screen 3,000,000

Less: Installment Paid 880000 Interiors 300,000Net term loan outstanding 4620000 Cash in Hand 282,534

Profit distribution in partners Cash at bank 2,000,000Ashaya 403620 Inventory 420,466Gargi 403620 Investment 500,000

Kshitija 403620 Account receivable net 1,000,000Kartiki 403620 Prepaid Expense 1,000,000Manali 403620 deposit to BMC 300,000

Madhuri 403620 Fixed deposit for contingency 3000000Rajvi 403620 Misc Expense 500,000

12403000 12403000P

INVENTORY MANAGEMENT

Inventory management is one of the essential aspect of food and beverage industry.

Inventory management will be handled by the master chef itself with the help of the updated Inventory Management System software which will help the operator to keep a track of the inventory used and the amount of inventory left. This will facilitate the flow of order of inventory on a timely basis and will reduce the shortage or excess of inventory.

“Inventory” the word has a wide range of items which does not restricts to only the raw materials required to prepare food.

Inventory includes a list of items which are as follows

Perishables including raw materials, meat, fish, ice creams, etc Upholstery including extra chairs and tables in case of a breakdown. Linen clothes for table spread and napkins.

Royale Restro will stock the perishables keeping in mind the quality and freshness of the perishables and will source it from one of the good vendors in the market because freshness and quality comes first in hotel industry.

Moreover separate cold storages systems will be made for storing meat products and fisheries.

Royale Restro will store raw materials on a weekly basis so that there is no hassle of ordering on a daily basis and the quality will also be maintained unlike on a monthly basis.

SWOT Analysis of “Royale Restro”

Strength

Spacious and comfortable with a pleasant ambience which will make the customer visit again.

Royale Restro exterior as well as interior will be clean and tidy with proper hygienic condition including the kitchen too.

Service style is new to the industry. Tech savvy restaurant with high tech features which includes Touch screen menu used for the first time which allows customer to customise

the order. Wall to wall led screens which will make the atmosphere more lively Wifi enabled so that the customers can access the net on the go. Trained employees and staff. Located at the finest of the places in the city with an exposure to business

class, professionals, as well as the residents in the area.

Weakness

The only weakness Royale Restro will possess is, no recognition as it is new and not an established brand in the hotel industry.

Opportunities

Tourists visiting the spots like marine line’s queens necklace will be an opportunity to attract.

Commercial areas nearby.

The residents of the vicinity.

Threats

Price will be charged at a premium considering the features of the restaurant and the quality of the food which may go against the restaurant’s success.

EXIT STRATEGY

No one attempt a business anticipating failure, however sometimes ventures does not fulfil their promise. 

We at Royale Restro are committed to our concept and its viability. In the event that our venture cannot achieve profitability and retire the encumbrances; we will first attempt to sell the operation and use the proceeds to clear all outstanding balances.