14142906 feasibility report on restaurant

8/20/2019 14142906 Feasibility Report on Restaurant

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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'$)$*$R2 "#ER%$


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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 ”.


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$(")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.


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(O)TE)TS

SR

)O

P$RTI(U$R

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; P/35$1T P/30I4!

< P/3M3T!/% P/30I4!

> M!2$ 30 HARMONY

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7;.8 P/30IT : 43%% AF1

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7< 13214$%I32


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(#$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.

.


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+! (#$R$(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.


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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.


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(#$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.


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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.


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(#$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


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,!+ 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'


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,!, 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


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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


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(#$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.


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(#$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


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(#$PTER ?

ME)U O #$RMO)'

SOUP

Tomato %oup 9E.EE

%weet 1orn %oup ;E.EE

%weet 1orn *eg. %oup ;


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I)DI$) P$).$BI

-A/M32 %p. *eg. >E.EE

Paneer Toofani E.EE

+adai Paneer


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"OT$

Malai Kofta 40.00

2argish +ofta ;


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%tuffed 2an 7.EE

1heese 2an 8E.EE

+ashmiri 2an 8E.EE

RI(E

HARMONY Pulav 50.00

%team /ice ;E.EE

=eera /ice ;


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5al Makhani ;


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*eg. 6rilled %i&&ler >E.EE

Backed Macroni )ith Pineapple


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Plain $ttapam 8


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)afer 7


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Butter %cotch Ice 1ream 9E.EE

Anjeer Ice 1ream 9E.EE

+aju 5raksh Ice 1ream 8


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MI" S#$"E 3IT# I(E (RE$M

+aju 5raksh 9


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(#$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&.


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


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 ? ?><


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


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(


32/45

)o! ST$ PER

ST$

' P$' P$'

7 0 : B MA2A6!/ 7 >(EEE >(EEE ?8(EEE

8 %T!)A/5 8< 7((


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/% >


34/45

TOT$ 20021//


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(#$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.


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(#$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.


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(#$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


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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.


39/45


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


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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


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+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


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)et profit ;transferre6 to

BS< ,21424,?

Total 2A42/// Total 2A42///


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+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 >


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.

14142906 feasibility report on restaurant

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