khandani rajdhani report

8/3/2019 Khandani Rajdhani Report

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It was in the year 1947. A year wrought with the ranging fires of Indian

Independence. Two enterprising young brothers left their home in Gujarat for

the bustling city of Bombay. They were ShriIshwarlal and ShriJugaldasBarot.

And riding on the immense pride of being Indians in a 'Free India' they carefully

invested their savings in a small restaurant business in the busy commercial areaof Mangaldas Market. In time their business grew, and spurred on by sheer hard

work and zeal, the duo soon earned reputation far and wide, for its south Indianfood, under the banner 'IshwarBhuvan', for five decades.

By this time, fresh blood was taking over with RajnikantBarot, along with

PankajBarot, who did their Food & Service Management from Dadar catering,

ShriKetanBarot, an academic from the Sophia Catering and KamleshBarot, a

merit card holder from DadarCateringCollege in Food Service Management, all

graduates of Commerce and N.K.Maheshwari from catering college dadar.

Simultaneously for the Barots, newer avenues were presenting themselves.

From the early days of IshwarBhuvan, business had been good, and with the

coffers ringing in Bombay, the Barots sought larger investments elsewhere. By

the year 1980 the historical city of Baroda was also rapidly growing in

commercial importance and became a distinct possibility. With characteristic

foresight, they acquired a running business on the main road of Dandia Bazaar,Baroda, 'HotelRajdhani'.

Under its new management Hotel Rajdhani enjoys 90% occupancy and it's

restaurant aptly named 'IshwarBhuvan', owned by "IshwarBhuwan Hotels Ltd"

a public limited company, has become famous all over Gujarat, forit'sgujaratithali.

Just as popular fashions dictate taste, so do food habits. And in 1989, the old

IshwarBhuvan, Bombay, running into its 42nd year, was ceremoniously

redecorated and renamed 'Rajdhani restaurant' owned by "IshwarBhuwan

Refreshment Annexe". By serving exquisite ethnic gujrati food for the first time

in Bombay, Rajdhani restaurant became a popular lunchtime rendezvous for the

shoppers and businessmen in the busy market area. The Barots had not only put

Gujrati cuisine on the map, but in doing so had amply paid back a tribute to the

land of their birth. What really turn a restaurant into a legend, is the quality ofit's food and service. With its latest refurbishment and introduction of regional

cuisine, like the Rajasthani, Maharashtrian and the KathiawadiThali, Rajdhani

has created a 'Niche' for it's trendy and authentic food with the connoisseurs ofIndian food.


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In 1992, they started with the second branch of Rajdhani in Baroda. Encouraged

with every enviable success, the Barots moved on to newer ventures. In 1991

they opened 'Revival' Bombay's most glamorous vegetarian restaurant & bar in

the prestigious sandy expanse of Chowpatty, Bombay owned by Barot Hotels

Pvt Ltd. The restaurant features 1920's architecture and interiors.

StirAcademy of Bartending at Revival started in 1999 with a partnership of

Mrs. ShatbhiBasu. An academy of it's kind in India, teaches students the finer

details of Flair Bartending, with audio-visual and computer aids, is a sought

after school for not only bar personnel but also amateurs and Career

appreciation enthusiasts. Our students today are working in the most elitist ofrestaurants, clubs and hotels of Bombay

In May 2000, for the first time in Gujarat the Barots have franchised a Silver

Thali restaurant "Aamantran" which serves five different cuisine of Indianamely, Rajasthani, Kathiawadi, Maharashtrian, Punjabi and South Indian.

Achieving an overnight success of this virgin concept, as usual there shall be a

lot of emulators to come. Housing a 120 capacity Banquet Hall this restaurant islocated in the plush environs of Alkapuri in Baroda

INORBIT MALL, at Malad Link road, Bombay, one of the largest malls in

Asia, constructed and operated by the K. Raheja group, had approached theBarots for opening a specialty restaurant in the Mall. Franchised with

Maheshwaris, it is co-located in this 25000-foot-fall plush Mall amidst the Pizza

Hut, McDonalds, Ruby Tuesday, Mars and Blue Foods. An 80 cover, modern

designed vegetarian eatery serving regional Indian food, in Thalis as well as a-

la-carte has become the most talked about, busy place in the suburbs. From day

one this restaurant has serpentine queues outside the entrance door, before the

restaurant starts operating. Weekends register an un-precedent waitingpatronage.

Barot's have franchised their Rajdhani in Nashik with the Shanbaug's at the

Dwarka Hotel, as an outlet in their property. A 70 cover thali restaurant is

adjacent to a 120 cover South Indian restaurant, which complements each otherin this industrious and pilgrimage town of Maharashtra.

With the success of Swiss Resorts Lonavala, the Pherwani's of Whispering

Woods have approached the Barots to franchise their management operations

for their colloquial Go-carting resort. This resort has six food outlets and 13rooms to cater to.


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In 2005 Nirmal Lifestyles, at LBS Marg, the most stylized Mall in the Queen of

Suburbs, Mulund has Rajdhani, a 95 cover, blend of traditional and

contemporary design serving regional Indian food. A take-away counter allows

the visiting gentry to savor the unique snacks, Aamras, Undhiya kind of USP

dishes of this food outlet. Guest comments like, "Thank you for gracing in thesuburbs with favorite Rajdhani food" says it all.

RAJDHANI MENU

6 July 2011

(Wednesday)

FARSANS: PapakBhajiya (gotta)

BajriKhichuRoasted Bhutta (Makai ) With Lemon & Masala

VEGETABLES: fulawervatana

Green Gujrat

Batata Punjabi

gatta

DAL / KADI: Sweet Dal/Tikha Dal

kadi

RICE / KHICHDI: Steam Rice

Masala ChanaKhichadi

ROTLA / BREAD: Fulka Roti

NachniRotla

Dal BattiChurma

DESSERTS: Strawberry Halwa

RasMalai

GualbJamun


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CHUTNEY: Green Chutney

Red Chutney

Garlic Chutney

Mango Pickles

Sweet Pickles

SALAD: Corn Salad

MakhanGud Ghee

Butter Milk

Papad

RajasthaniMirchi

Meal Boxes

SPECIAL MEAL BOX

With the increasing numbers of Rajdhani food lovers, ranging from the bureaucrat's daily

wholesome meal to the home maker's relaxed way of sneaking out of the day's stressfulcooking; we introduce the Special Meal Box- A Hot and Fresh Homely Vegetarian Food,

served at your door step. It can be ordered from one of the nearest Rajdhani Outlets and it

shall be delivered to you.You can customize the meal too!!

Menu

1 Farsan

2 Veg

5 Phulkas

Rice & Dal (120 gms each)

1 sweet


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WORKING MEAL BOX

The diet of working class men and women seems lacking significance in variety and appeal

with whole-some and nutritious meals. A worker might go home for lunch, or the wholefamily might eat at a local working class restaurant. But with the concerns akin for lack of

time to go out and smaller meals we have initiated a quality offering of Working Meal Box at

easy on pocket prices!

Menu

SNACK BOX

One consequence of our modern fast paced lifestyles is that we tend to eat on the go and it iscommonly believed that we are having more eating episodes outside meals than in the past.

Eating between meals is common amongst individuals of all ages, but for people with little

appetite or a small stomach including the travelling individuals looking out for the right food

on the go, Snacking may play an important role in helping them eat enough. In order to

keep you going, we embarked on the Snack Box to slake your hunger!

Menu

Papad/Pickle/Ketchup

Mukwas& Toothpick

Napkin & Spoon

1 Veg

4 Phulkas

Rice & Dal (120 gms each)

Papad/PickleMukwas& Toothpick

Napkin & Spoon

2 Fried Farsan

2 Steamed Farsan


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During the Navratri festival, all Rajdhani units across India will have the UpwasThali. This

thali every day would consist of:

3 Vegetables - sitafalsubzi,alusukhabhaji, kelasubzi, paneer,

rajgirrathalitheet, alu chips, suransubzi

1 Dal - tomato dal, rajgirrakadhi 2 Farsan - sabudanawada, kathipakoda,

singodaatta banana bhajiya,

faralipattice

2 breads - Rajgirrapuri, rajgirratehpla,kandpuri

2 Sweet - sakharkandihalwa,rajgirrahalwa, shrikhand, fruit

shrikhand, makhanakheer, khopraladdu

1 Papad - sabudana, alupapad 1 Salad - watermelon, kakdi, tomato,

apple, fruits

1 Buttermilk - sweet lassi Curd Coconut dahi chutney 2 Rice - somarice, sabudhanakhichdi


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CUSTOMER PROFILETheir main customers are families which comprises not only of Marwadi

andGujrati families but a balance of other section as well. In Crawford market

the percentage of Gujrati customers are more which sums up to 80% where as in

INORBIT it constitutes to only 15-20%

They have targeted people working in INORBIT as well tourists who come

there for shopping. Premium customers include celebrities like

PadminiKolhapuri, Vasundhara Das and ShabanaAzmi Who add to the

goodwill n fame of Rajdhani.


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In the Crawford market outlet the food is sweet as the 80% of the customer is

gujarati who prefers sweet food and in the INORBIT Outlet the food is spicy

keeping in view of the cosmopolitan customer.

They have the policy of customer delight, they treat customer as GOD really

they follow the principal of ATITHI DEVO BHAVA. They take the

customers complaints and the suggestions in the positive manner and starts

working on them right away. There is separate suggestion book and feedback

forms given to them at the end of the meal so that their valuable suggestions are

noted are worked upon. This makes the customer feel that their suggestions are

listened and worked on.

PRESENT INFRASTRUCTUREDespite extensive global influences creeping in the 'Thali' is still synonymous

with everything Indian, and remains a symbol of basic simplicity inherent in

Indian culture, as evident in the popularity of the Rajdhani brand. The

Architects thus chose to design the restaurant to represent this curious new

fusion now visible in Indian culture They chose rural and rustic idioms to

represent the basic simplicity of the 'thali', and at the same time treated them

with characters and forms which are universal and contemporary. The rough

hewn timber benches, the raftered ceiling, the contemporary treatment of rope

in the ceiling and display, the basic terracotta pottery display, and a new

interpretation of the bandhni motif forms an interesting fusion with the bright

wall colours to form a modern environment, which while complementing the

bright, glitzy feel of the mall, does not take away from the essentially 'truly

Indian' feel of the THALI.


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The carpet area is around 2000-2500 square feet. And the Rajdhani in orbit is

90seater and Crawford market is 50seater. They have their corporate office

situated in lower parel.

ORGANIZATION STRUCTURE AND MANPOWERSTRENGTH

Board of directors ( Maheshwari , Barot, Goenka )

Corporate sales manager and marketing manager

Corporate general manager

Corporate store manager

Corporate kitchen supervisor

Supervisors Hostess Staff


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Manpower strength75 employees in Inorbit branch

Total no. of employees: 789.

Each unit:2 sales people

Total 25 executive chefs.

MARKET INFORMATION

Geographic distribution of market

Baroda ,Nasik , Mumbai, Malad , Mulund

Product line distribution of market

Thali is India's homespun answer to authentic plated meals, and truly "faster

than fast food" that's nutritious and wholesome too, dished out to hungry guests

in a hurry A new set comes in with a change in the season, every quarter of the

year too. The cooking is traditional, and only hand-pounded pure spices are

used. It is a long, narrow, air-conditioned, clean eatery, coupled with brisk

service.

In the evenings Rajasthani, Maharashtrian, North Indian, South Indian and the

Kathiawadi food, is served in turns, on a silver plated peacock thali with the

RevivalBaroda

RajdhaniMumbai

RevivalHanoi

RajdhaniBaroda

RevivalMumbai

AmantranBaroda

SwissResortLonavala India QuayAustralia

RajdhaniInorbit
http://www.revivalhotel.com/prop1.asphttp://www.revivalhotel.com/prop1.asphttp://www.revivalhotel.com/prop2.asphttp://www.revivalhotel.com/prop2.asphttp://www.revivalhotel.com/prop3.asphttp://www.revivalhotel.com/prop3.asphttp://www.revivalhotel.com/prop4.asphttp://www.revivalhotel.com/prop4.asphttp://www.revivalhotel.com/prop5.asphttp://www.revivalhotel.com/prop5.asphttp://www.revivalhotel.com/prop6.asphttp://www.revivalhotel.com/prop6.asphttp://www.revivalhotel.com/prop8.asphttp://www.revivalhotel.com/prop9.asphttp://www.revivalhotel.com/prop9.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop9.asphttp://www.revivalhotel.com/prop9.asphttp://www.revivalhotel.com/prop9.asphttp://www.revivalhotel.com/prop8.asphttp://www.revivalhotel.com/prop8.asphttp://www.revivalhotel.com/prop6.asphttp://www.revivalhotel.com/prop6.asphttp://www.revivalhotel.com/prop6.asphttp://www.revivalhotel.com/prop5.asphttp://www.revivalhotel.com/prop5.asphttp://www.revivalhotel.com/prop5.asphttp://www.revivalhotel.com/prop4.asphttp://www.revivalhotel.com/prop4.asphttp://www.revivalhotel.com/prop4.asphttp://www.revivalhotel.com/prop3.asphttp://www.revivalhotel.com/prop3.asphttp://www.revivalhotel.com/prop3.asphttp://www.revivalhotel.com/prop2.asphttp://www.revivalhotel.com/prop2.asphttp://www.revivalhotel.com/prop2.asphttp://www.revivalhotel.com/prop1.asphttp://www.revivalhotel.com/prop1.asphttp://www.revivalhotel.com/prop1.asp


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entire crockery, cutlery in silver, known as "Utsav" (Festival) Thali. Along with

the Utsav, the Gujrati meals are also available. Exclusively, cooks from the

specific region prepare each cuisine, to retain the distinctive taste, cooking with

meticulous care and attention to detail.

QUALITY

Rajdhani is ISO Certified taking in consideration of the all the quality standards

pertaining to the food and beverages sector. The Quality which are they

providing are par more then what customer expects. The ambience, food and the

service provided by Rajdhani are on the standard to provide top excellentquality to the customers.

PRODUCT LINESThali is India's homespun answer to authentic plated meals, and truly "faster

than fast food" that's nutritious and wholesome too, dished out to hungry guests

in a hurry. The tables here are already set, requiring no menu reference. The

service begins with a meticulously synchronized operation as the servers,

transform the empty thali into an appetizing kaleidoscope of complementing

colours textures and flavours. Being very homogeneous though distinct from

each gleaming katori to the other, food is served on large steel/silver platter, is

what a thali is all about. Known as a "thali place" with 80 different rotating

menus, we give even the most regular customers the flavour of novelty. A newset comes in with a change in the season, every quarter of the year too. The

cooking is traditional, and only hand-pounded pure spices are used. It is a long,

narrow, air-conditioned, clean eatery, coupled with brisk service. In the

evenings Rajasthani, Maharashtrian, North Indian, South Indian and the

Kathiawadi food, is served in turns, on a silver plated peacock thali with the

entire crockery, cutlery in silver, known as "Utsav" (Festival) Thali. Along withthe Utsav, the Gujrati meals are also available. Exclusively, cooks from the
http://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asp


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specific region prepare each cuisine, to retain the distinctive taste, cooking with

meticulous care and attention to detail.

KINDS OF CONSUMERSKnowing the type of customer is as essential as knowing the difference between

salt and pepper.

Budget consumers:

These are the type of consumers who are very cautious of the money they spend

on food and prefer economical food. They eat outside more out of necessity

than choice. The people having long working hours beginning early morningalso can be considered as budget customers.

Variety seeking consumers:

They are those kinds of consumers who frequently visit food joints. As they eat

by choice, variety of food is the essence. They may visit a food joint once every

week

Occasional consumers:

They are consumers who hardly eat out or visit restaurants and prefer home

made food, due to health or other economical reasons.

Bulk regular consumers:

These are the consumers who generally purchase the raw materials or

prepare food in large quantities on a regular basis. There is also the likelihood

that these consumers may have entered into a contract with the catering or other

enterprise to provide the requirement on a regular basis.

This is also typically observed in case of canteens. Even the food in college

canteens are prepared in large quantities; making them bulk customers.
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Bulk occasional consumers:

These are the consumers who purchase food in bulk, i.e. in large quantities but

in certain special situations or on certain special occasions, like in case of

wedding or party orders.

PROMOTIONAL STRATEGIES OF RAJDHANIThrough promotion, marketers inform existing or prospective customers about

service features and benefits, price and other costs, the channels through whichthe service is delivered, and when and where it is available.

Rajdhani follows the least aggressive in off-premise strategy.

The targetmarket from various sources arereceived through this information.

Messages Transmitted Through Production Channels:

In this category, communications are developed within the organization

and transmitted through the production channels used to deliver the service

itself.

Front-line staff:

In catering services, employees in front-line position, i.e. wait staff servethe customers directly. They promote services of the organization through

excellence in service delivery, technical knowledge.

Messages Transmitted Through Marketing Channels:

In business, very few well established firms like fast foods chain, etc,undertake these tools of promotion.

AdvertisingPrint

Direct Mail

Website

Sales Promotion
http://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asp


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FUTURE ANALYSIS OF RAJDHANI RESTAURENT

Future vision of the enterpriseDescription of plans

The Barots are gearing up to debut the Rajdhani brand in England via a

franchisee deal with British-based Indian fast food chain, Shakuni. Part of

Shakuni's existing South London 250-seater restaurant will be overhauled and

remodelled on the popular Thali brand set piece. The two incumbents will also

consider more franchise opportunities in light of the franchisees' restaurant

chain in Britain. The latest franchise is part of a larger overall thrust on local

and international expansions which is being planned under a newly launched

holding company, Encore Hospitality, to serve the objective.

The company will focus on ownership and franchise projects in the wake of

forays into the north Indian markets with flagship brands, Rajdhani and Revival.

Says Encore Hospitality director, KamleshBarot,

"The objective of launching Encore was to focus on expansions through the

franchise and ownership route and sustain it with the view of maintaining

high standards given the restaurant in Australia and those in Mulund and

the potential of one in a Delhi mall."

Encore will have a separate office run by a corporate manager, purchase

manager and stewards that service the existing and upcoming properties. The
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company has appointed an individual known as the Responsibility Centre (RC)

who will be trained at one of the existing properties and will then be entrusted

with the task of setting up subsequent franchise outlets. Going forward, they

hope to add another five editions to the existing chain of five Rajdhanis, taking

the tally to ten by November 2005.

"The Rajdhani franchise in Australia has been well received in Sydney and it

enjoys a considerable advantage over the conventional small establishments that

suffer from labour turnover and sourcing of ingredients which is predominantly

local. The Sydney Franchise is already ranked as the third best Indian speciality

restaurant in the city. Expanding further into other Australian cities

unfortunately has proved to be an uphill task as work visas are an issue. though

is quite a possibility as the restaurant chain that we have the franchise

agreement with tied up with, has eight other outlets in the region so the options

are always open depending on how the first franchise fares. South East Asia is

not very encouraging, as the governments are not that open. I did consider

Kuala Lumpur but faced a tough task when trying to convince the Malaysian

government to set up an Indian restaurant," Barot revealed.

Expansion plansGoregaon( Mumbai)2006 october

Vashiinorbit (Mumbai) 2007

Pune June 2006
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Indore March 2006

Hyderabad 2008

Bandra 2007

Franchise

Bangalore 2007

Calcutta 2007

They are also planning to go abroad

USA, Chile, Dubai, Muscat and Bangkok

Muskat and dubai

VISA PROBLEMS

USA- visa and labor problem

Hotels are amongst the most visible and important aspects of a country'sinfrastructure. Hotel industry is a closely linked one to the tourism industry. A

number of factors like promotion of tourism and rapid industrial progress have

given a boost to hoteliering. The recent liberalisation of trade and opening up of

economy will further lead to revolutionary growth in this sector.

RAJDHANI GETS THE TIMES FOOD AWARD FOR THE BEST

GUJARATI RESTAURANT 2005
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MR. VINEET JAIN ENJOYING THE RAJDHANI CUISINE WITH MR. KAMLESH

BAROT

SUGGESTIONSRajdhani restaurant is truly an Indian cuisine restaurant in its own special way

providing traditional food relating to all communities of our India thus keeping

the traditional culture of the country running. The strengths of this restaurant

truly indicated that it has ling years to go and now is also on the verge of

success in a majestic way serving not only the celebrities across India and also

common people.

We have a suggestion to make that would probably might add a charm to this

restaurant as a whole. Rajdhani can make their restaurants more attractive in thefield of ambience by giving it more traditional outlook by adding more colors &

sparking environment. They can start up with open terrace restaurants in a

natural environment!!!

They could also make use of traditional folk dances aside the dining areas n

arrange some shows and competitions on a regular basis thus would make one

of the promotional strategies. Also the maharajas serving can also dress up inthe traditional costume according to the menu items each day.


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Ra dhani

Thus RAJDHANI serves as a symbol of rich culture & quality food of Indian

culture. Its brand popularity is a true example of Indian people going DESI..&thus now it is slowly achieving the top positioning the hotel industry!!!

RELATIONSHIP WITH OTHER SERVICE SECTORSRajdhani is related to other service sectors in many ways, it can through the

service sector, by quality or through the consumer satisfaction. It places asymbiotic relationship with other sectors in the business. With the tie-ups with

other service sector, Rajdhani improves the Service Quality to the parexcellence. The tie-ups can be in various forms in terms of benefits for the bothcustomers and the business.

There are some of the sectors to which Rajdhani is related to:

1. Hutch Rajdhani has tie-up with Hutch. Hutch started it promotional offers

on Tuesdays in that customer can avail discounts on Tuesdays bydownloading coupons from the Hutch Phones. The customers can

get up 20% discount on the meals

2. Lifestyle Rajdhani

Lifestyle has tie-up with the Rajdhani restaurant. The deal goes likewhen you have food worth Rs 5000/- or more in Rajdhani then you

get discount coupons for the Lifestyle.This goes on with the

Lifestyle too during the promotional events they give out various

discount coupons of Rajdhani to their customers.


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3. Call centers Rajdhani There are call center who tie-up with Rajdhani to get discounted

meals for their employees. This goes with delivery of lunch pack to

employees at the offices too. Rajdhani strike a deal with them to get

bulk contract from them. This works in the Vice-Vera form because

Rajdhani gets business and the call centers get their employees a

good deal at one of the best restaurants in Mumbai.

SWOT ANALYSIS OF RAJDHANI THALI RESTAURENT

1.STRENGHTS

THALIUnlimited food

Variety in the menu

Excellent service

Traditional ambienceattracting customers from all sects

Rates as compared to the other restaurants are nominal

LocationInorbit mall, Malad

Taste & requirement according to the customer preferences


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Nominal wastage per dayQuality - Assurance & Reliability

2.WEAKNESSNo Home delivery service

Less sitting space for customers- less dining area

Waiting time

Restriction on abroad licensing

Penetration more on the Gujrati&Marvadi community

3.OPPORTUNITIES

Planning to start services of take away parcels

Tie- ups with the other service sector including airplanes &

railways

More traditional touch with live folk dances

Collaborating with call centers of Mumbai on large scale

Franchise openings

Launching at a global level

Opening restaurants targeted to a specific community- marketing

research to be made.

4.THREATS


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Competitors serving thali- PanchavatiYoung generation preference for Pizza hut, Caf coffe day etc.

Restaurants with varied cuisines

Modern polished restaurants

khandani rajdhani report

Documents