[Type the document title] [Type the document subtitle]

Prof. Suyog Dharmadhikari

By: Shashank Chauhan

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TABLE of CONTENT:

Contents

ABSTRACT ......................................................................................................... 3

COMPARATIVE ANALYSIS OF RESTAURANT: ...................................... 4

COST ANALYSIS OF RESTAURANTS: ........................................................ 7

WORKER EXPENSE/MONTH: ........................................................................................................ 7

COST of RAW MATERIAL/MONTH: ............................................................................................. 8

PROFIT/MONTH: .............................................................................................................................. 9

OUR RESTAURANT ....................................................................................... 10

STRATEGY: ................................................................................................................................... 10

MESS STRATEGY: ................................................................................................................... 10

RESTAURANT STRATEGY: ................................................................................................... 11

TERRACE STRATEGY: ........................................................................................................... 11

MANAGING STRATEGY for QUE/WAITING TIME on WEEKENDS: ........................... 11

ROAD MAP: ..................................................................................................... 12

LAYOUT OF RESTAURANT: ....................................................................... 13

BLUE PRINT: ................................................................................................... 14

PROCESS MAP: ............................................................................................... 15

OPERATING TIME FOR A PROCESS: ...................................................... 16

BREAKFAST: .................................................................................................................................. 16

LUNCH/DINNER: ........................................................................................................................... 16

COMPARATIVE SERVICE ANALYSIS: .................................................... 17

RESTAURANT SUCCESS CAUSES (CAUSE-EFFECT DIAGRAM): .... 18

BALANCE SHEET COMPARATIVE ANALYSIS: .................................... 19

FUTURE EXPANSION PLAN: ...................................................................... 20

POTENTIAL PITFALLS: ............................................................................... 21

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ABSTRACT:

A restaurant prepares and serves food and drink to customers. Meals are generally served

and eaten on premises, but many restaurants also offer take-out and food delivery services.

Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and

service models.

We originated a restaurant in which we have covered every segment like:

1. Youth

2. Family

3. Children

We have done the Comparative analysis of four restaurants, in which the total processes have

been discussed like:

What are the attributes

Our Services

Our Rates

Total Process Time

Total Waiting Time

Our Specialties etc…

Then the Cost analysis of four restaurants, in which we have got the clear picture of the cost

incurred in the restaurant. All the expenses that a restaurant incurred for the smooth

operations are being covered in the analysis which includes:

Total no of Employees

Their Salaries

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Raw Material Cost

Other Expenses(Water, electricity, maintenance)

“Our Restaurant is capable of serving each and every customer at any given time”

This is possible because of the strategies that are being applied to our restaurant. This

implication makes the Restaurant top of the list for serving

Best Quality,

Best Taste,

Cheapest Prize,

More of a Customer Satisfaction.

The comparative analysis of the services of the four restaurants with our restaurant shows the

total services offered by our restaurant and the level of customer satisfaction through the

services offered by us.

The Success Mantra’s for our restaurant are:-

A. Good Taste

B. Attract Customer

C. Lesser Waiting Time

D. Behaviour

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COMPARATIVE ANALYSIS OF RESTAURANT:

Name of

Restaurant

PRASSNA YASH TORONA SAI LEELA

Veg/Non Veg Yes/No Yes/Yes Yes/Yes Yes/Yes

Breakfast/Lunch

/Dinner

Yes/Yes/Yes No/Yes/Yes No/Yes/Yes No/Yes/Yes

Delivery Rate Fast Poor O.K Poor

Price Low High Low High

Taste O.K O.K Bad O.K

Waiting Time short Long Long Long

Queue long short/

long

short/

long

short

Interiors not

good

O.K not

good

O.K

Condition Unhygienic Hygienic Unhygienic Hygienic

Home Delivery yes no no no

Seating Capacity 70 40 15 18

Mess no no yes no

Speciality no no no no

Market Capture 70% 10% 15% 5%

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0

10

20

30

40

50

60

70

80

PRASSNA YASH TORONA SAI LEELA

Seating Capacity

Seating Capacity

70%

10%

15%

5%

Market Capture(%)

PRASSNA

YASH

TORONA

SAI LEELA

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COST ANALYSIS OF RESTAURANTS:

WORKER EXPENSE/MONTH:

Restaurant No of

Workers

Salary Cook Salary Total Worker

Expenses/Month

Prasanna 7 Rs.

6,000.00

5 Rs.

10,000.00

Rs. 92,000.00

Torona 1 Rs.

3,000.00

2 Rs.

7,000.00

Rs. 17,000.00

Yash 2 Rs.

4,000.00

3 Rs.

8,000.00

Rs. 32,000.00

Sai Leela 1 Rs.

2,500.00

2 Rs.

4,500.00

Rs. 11,500.00

Rs. 92,000.00

Rs. 17,000.00

Rs. 32,000.00

Rs. 11,500.00

Rs. 0.00

Rs. 10,000.00

Rs. 20,000.00

Rs. 30,000.00

Rs. 40,000.00

Rs. 50,000.00

Rs. 60,000.00

Rs. 70,000.00

Rs. 80,000.00

Rs. 90,000.00

Rs. 1,00,000.00

Prassna Torona Yash Sai Leela

Total Worker Expenses/Month

Total Worker Expenses/Month

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COST of RAW MATERIAL/MONTH:

Restaurant Raw Material

Cost/day(approx)

Raw Material

Cost/Month(approx)

Other Expenses(Electricity, wear &

tear)/Month (approx)

Prasanna Rs. 10,000.00 Rs. 3,00,000.00 Rs. 10,000.00

Torona Rs. 4,000.00 Rs. 1,20,000.00 Rs. 5,000.00

Yash Rs. 3,000.00 Rs. 90,000.00 Rs. 7,000.00

Sai Leela Rs. 2,000.00 Rs. 60,000.00 Rs. 3,000.00

Rs. 3,00,000.00

Rs. 1,20,000.00

Rs. 90,000.00

Rs. 60,000.00

Raw Material Cost/Month

Prassna

Torona

Yash

Sai Leela

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PROFIT/MONTH:

Restaurant Total Expense Earning/Month Profit

Prasanna Rs. 4,02,000.00 Rs. 6,00,000.00 1,98,000

Torona Rs. 1,42,000.00 Rs. 2,25,000.00 83,000

Yash Rs. 1,29,000.00 Rs. 2,10,000.00 81,000

Sai Leela Rs. 74,500.00 Rs. 90,000.00 15,500

Rs. 4,02,000.0

0 Rs. 1,42,000.0

0

Rs. 1,29,000.0

0

Rs. 74,500.00

Rs. 6,00,000.0

0

Rs. 2,25,000.0

0

Rs. 2,10,000.0

0 Rs. 90,000.00

Prasanna Torona Yash Sai Leela

Earning/Month

Total Expense

Rs. 1,98,000.00

Rs. 83,000.00 Rs.

81,000.00

Rs. 15,500.00Rs. 0.00

Rs. 50,000.00

Rs. 1,00,000.00

Rs. 1,50,000.00

Rs. 2,00,000.00

Rs. 2,50,000.00

Profit

Profit

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OUR RESTAURANT

MESS

+

RESTAURANT: RESTAURANT

+

OPEN TERRACE for PARTY

TARGET CUSTOMERS:

STUDENTS

BEACHLORS

FAMILY

STRATEGY:

MESS STRATEGY:

Will provide rich diet at affordable rate.

Consist of lunch/dinner.

Timing for lunch 12noon- 3pm (in restaurant), will reach at your door step by 1pm.

Timing for dinner 8pm- 11.45pm (in restaurant), will reach at your door step by 9pm.

No mess in restaurant on Saturday evening will deliver the food at your doorstep.

Mess will remain off on Sunday evening.

Discount coupons will be provided to all mess customers to enjoy the food on Sunday

evening in the restaurant.

Discount coupons for mess customer for the open terrace party.

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RESTAURANT STRATEGY:

Our speciality will be “PARATHA” of various varieties.

Various varieties of veg / non veg food.

Free home delivery within 3 km range.

TERRACE STRATEGY:

Early bird discount/ discount for the mess customer.

1. Direct Order

HOME DELIVERY MODE: 2. Telephone Order

3. E-mail Order

Note:

(Order will be delivered in 40 minutes)

(Delivery will vary on weekends but will be delivered within 1 hour)

MANAGING STRATEGY for QUE/WAITING TIME on WEEKENDS:

The price of the menu (on Sunday evening) will be less than 5% than on the normal

working days.

There will be no mess on Sunday and Saturday evening thus additional space can be

utilise in order to bring down the QUE.

Additional 10% discount will be giving for the people who will opt to sit in these

areas.

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ROAD MAP:

PASHAN ROAD

SA

I C

HO

K

TORONA

PRASANNA

YASH

SOCIETY

MARKET

SOCIETY

MONT

VERT

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SOCIETY

SOCIETY

MO

NT

VE

RT

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

SO

CIE

TY

OUR

RESTAURANT

DRAWN in

MICROSOFT

VISIO

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LAYOUT OF RESTAURANT:

GATE ENTRY

KIT

CH

EN

WASH

ROOM

MESS

DRAWN in

MICROSOFT

VISIO

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BLUE PRINT:

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PROCESS MAP:

STARTCustomer Enters

and sit

Waiter brings the

menu and water

Customer

Order

Waiter notes the

order

Customer wait for

sometime

NO

YES

Waiter ask for the

order after 10

mins

YES

Order place by

customer

completes

Waiter tell the

approximate time

Order placed in

the kitchesOrder served

Customer takes

the breakfast/

lunch/dinner

Waiter serves the

bowl

Waiter ask for

anything else

Customer

response

YES

Waiter brings the

bill

NO

Customer pays

the bill

Customer

leavesEND YES

NO

PROCESS MAP FOR RESTAURANT

Customer

Order

NO

DRAWN in

MICROSOFT

VISIO

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OPERATING TIME FOR A PROCESS:

BREAKFAST:

Customer

Enters &

sit

Waiter

brings

the menu

and

water

Customer

Order

placed

Cooking

Time

Serving

Time

Eating

Time

Billing Total

Time

2 mins 2 mins 6-7

mins(max)

2 mins 10-15

mins

3 mins 20-25

mins

LUNCH/DINNER:

Customer

Enters &

sit

Waiter

brings

the menu

and

water

Customer

Order

placed

Cooking

Time

Serving

Time

Eating

Time

Billing Total

Time

2 mins 10 mins 15-20

mins(max)

2 mins 20-30

mins

5 mins 50-60

mins

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COMPARATIVE SERVICE ANALYSIS:

Name of

Restaurant

PRASSNA YASH TORONA SAI LEELA OUR

RESTAURANT

Veg/Non Veg Yes/No Yes/Yes Yes/Yes Yes/Yes Yes/Yes

Breakfast/

Lunch/Dinner

Yes/Yes/Yes No/Yes/Yes No/Yes/Yes No/Yes/Yes Yes/Yes/Yes

Delivery Rate Fast Poor O.K Poor Fast

Price Low High Low High Low

Taste O.K O.K Bad O.K Good

Waiting Time Short Long Long Long Short

Queue Long short/long short/long short short

Interiors Not good O.K Not good O.K O.K

Condition Unhygienic Hygienic Unhygienic Hygienic Hygienic

Home

Delivery

Yes no no no yes

Seating

Capacity

70 40 15 18 30/40

Mess No no yes no yes

Speciality No no no no Yes

(PARATHA)

Market

Capture

70% 10% 15% 5%

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RESTAURANT SUCCESS CAUSES (CAUSE-EFFECT DIAGRAM):

RESTAURANT

SUCCESS

Good Taste

Waiting time is less

Attract customer

Behaviour

Hygienic

Condition

Under

Promise

Over

Deliver

Good Cook

Proper Cooking

Methodology

Proper use

of utensils

Proper

Location

Proper

Ambiance

Proper

Segmentation

Humble

Staff

Demand

Supply

match

Proper

Sitting

arrangement

Smoking

Zone

RESTAURANT SUCCESS CAUSE

DRAWN in

MICROSOFT

VISIO

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BALANCE SHEET COMPARATIVE ANALYSIS:

Total no of customer’s/day = 650

Target---------1st month to attract 30% (195) customer.

Restaurant Prasanna Torona Yash Sai Leela Our

Restaurant

No of Workers 7 1 2 1 4

Salary Rs. 6,000.00 Rs. 3,000.00 Rs. 4,000.00 Rs.

2,500.00

Rs. 3,000.00

Cook 5 2 3 2 4

Salary Rs.

10,000.00

Rs. 7,000.00 Rs. 8,000.00 Rs.

4,500.00

Rs. 8,000.00

Total Worker

Expenses/Month

Rs.

92,000.00

Rs.

17,000.00

Rs.

32,000.00

Rs.

11,500.00

Rs.

44,000.00

Incoming

Customer/day(approx)

400 150 70 30 195

Avg Rs/Customer Rs. 50.00 Rs. 50.00 Rs. 100.00 Rs. 100.00 Rs. 50.00

Earning/day (approx) Rs.

20,000.00

Rs. 7,500.00 Rs. 7,000.00 Rs.

3,000.00

Rs. 9,750.00

Earning/Month Rs.

6,00,000.00

Rs.

2,25,000.00

Rs.

2,10,000.00

Rs.

90,000.00

Rs.

2,92,500.00

Raw Material Cost/day Rs.

10,000.00

Rs. 4,000.00 Rs. 3,000.00 Rs.

2,000.00

Rs. 6,500.00

Raw Material Cost/Month Rs.

3,00,000.00

Rs.

1,20,000.00

Rs.

90,000.00

Rs.

60,000.00

Rs.

1,95,000.00

Other Expenses(Electricity,

wear & tear)/Month

Rs.

10,000.00

Rs. 5,000.00 Rs. 7,000.00 Rs.

3,000.00

Rs.

10,000.00

Total Expense Rs.

4,02,000.00

Rs.

1,42,000.00

Rs.

1,29,000.00

Rs.

74,500.00

Rs.

2,55,500.00

Profit Rs.

1,98,000.00

Rs.

83,000.00

Rs.

81,000.00

Rs.

15,500.00

Rs.

37,000.00

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FUTURE EXPANSION PLAN:

Will be going for chain of restaurants.

Will be going for catering services.

Bulk catering will facilitate low operation and cooking rate. This allows low charge

and more customers.

TERRACE PLAN:

Will be utilising terrace in future for the candle light dinner or for light party.

E-COMMERCE:

The future project will include e-commerce business that includes:

Order place through e-mail.

Either pays by cash or through Visa.

Sending discount coupons or discount rate through sms.

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POTENTIAL PITFALLS:

RESTAURANT

FAILURE

Miscellanious

Waiting time is more

Fail to attract customer

Behaviour

Unhygienic

Condition

Over

Promise

Under

Deliver

Cooking

Gas

problem

Improper

Ventilation

Improper

use of

utensils

Improper

Location

Improper

Ambiance

Improper

Segmentation

Arrogant

Staff

Demand

Supply

Invariability

Improper

Sitting

arrangement

Taste

Variability

DRAWN in

MICROSOFT

VISIO