FEASIBILITY REPORT

ON
ESTABLISHING THE HARMONY RESTRAURANT
In partial fulfillment of
Entrepreneurship & Management of Innovations

SUBMITTED TO:-
PROF. KISHOR BARAD
PROF. VIPUL PATEL

SUBMITTED BY: -
LIMBACHIYA HEMANG D. 13
PATEL BHAILAL M. 21
PATEL KIRAN J. 30
PRAJAPATI MAHESH S. 47

V.M. PATEL INSTITUTE OF MANAGEMENT

GANPAT VIDYANAGAR, KHERVA
 PREFACE

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 “Entrepreneurship

and management of innovation” Project’. Under 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 Strengths and weakness of the company by
analyzing overall organizational structure and its operations. And
simultaneously analyze 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 analyzed
and accordingly we had done the analysis on “HARMONY
RESTAURANT”.
 ACKNOWLEDGEMENT

We, the below mentioned students of the V. M. Patel Institute of

Management, Kherva, here by pay our very sincere thanks to the Prof.
Kishor 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.

We would like to extend our sincere thanks to the V. M. Patel Institute

of Management, Kherva, affiliated to the said university for giving us the
opportunity to increase our practical knowledge in our interest of
management area.

We also thanks to Prof. Kishor Barab who motivated us to undertake

this project. He spent innumerable hours pursuing the first draft, suggesting
many constructing and valuable modifications and critiques and there after
largely contributed in editing the final draft. The contents of the report have
been considerably enriched in the process. We are also thankful to all the
professors of the institute for their very good support.
 CONTENTS

SR PARTICULAR
NO
PREFACE
ACKNOWLEDGEMENT
1 INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT
1.1 DEFINITION OF RESTAURANT
1.2 CHARACTERISTICES OF RESTAURANT
1.3 DIFFERENCE BETWEEN HOTEL & RESTAURANT
1.4 RESTAURANT CHAIN
1.5 FAST FOOD RESTAURANT
2 SCOPE OF THE PROJECT
3 RESTAURANT PROFILE
3.1 OBJECTIVES
3.2 MISSION STATEMENT
3.3 OUR TEAM
3.4 PLUS POINT OF OUR RESTAURANT THAN THE
COMPETITORS
3.5 ESTIMATED STAFFS IN RESTAURANT
4 PRODUCT PROFILE
5 PROMOTERS PROFILE
6 MENU OF HARMONY
7 EQUIPMENTS IN RESTAURANT
7.1 F & B EQUIPMENTS
7.2 KITCHEN EQUIPMENTS
7.3 ELECTRONIC EQUIPMENTS
7.4 BANQUET HALL EQIPMENTS
8 SALARY BUDGET
9 FIXED & VARIBALE COSTS
10 MARKET TRENDS
11 MARKET POTENTIALS
12 MARKETING STRATEGIES
13 ESTIMATED DAYS FOR STARTING THE RESTAURANT
14 FINANCIAL ANALYSIS
14.1 TRADING A/C
 14.2 PROFIT & LOSS A/C
14.3 BALANCE SHEET
15 CONCLUSION
 CHAPTER 1
INTRODUCTION ABOUT THE CONCEPT OF
RESTAURANT

1.1 DEFINITION OF RESTRAURANT

“A restaurant is an establishment that serves prepared food and

beverages to be consumed on the premises. The term covers a multiplicity
of venues and a diversity of styles of cuisine.”

Restaurant 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 – from
a single individual to a large family.
.
 1.2 CHARACTERISTICS OF RESTRAURANT

1. A business involving the preparation and serving of meals for

Consumption on the premises or off the premises.
2. Normally require short amounts of time between the period of ordering
and serving of the food.
3. Serve in edible or disposable containers.
4. Provide delivery of food for immediate consumption.
5. All restaurants provide warm and inviting environment and a
variety of comfortable seating arrangements to accommodate anyone –
from a single individual to a large family.

1.3 DIFFERENCE BETWEEN HOTEL AND RESTAURANT

1. Most hotels are family- run establishments and, as such, the services
are more personalized than professional.

2. Hotels are classified into A, B, C and Economy category while

Guesthouses fall under Upper, Medium and Economy class.

Tariff quoted in A and B category hotels include all meals, a system

followed by most establishments. The guesthouses is a less formal
facility offering rooms is a part of a residential house or its annex,
where the guests can share the family kitchen for meals.
3. During the peak tourist season i.e. early June to mid-September, it is
Advisable to book hotel rooms in advance.

1.4 RESTAURANT CHAIN

Restaurant chain is a set of related restaurants, typically with the same

name in many different locations either under shared corporate
ownership or franchising agreements.

1.5 FAST-FOOD RESTAURANT

A fast-food restaurant is a restaurant characterized by food which is

supplied quickly after ordering and by minimal service. Food
purchased may or may not be eaten quickly as well.
 CHAPTER 2

SCOPE OF THE PROJECT

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 12000 Sq. Feet. The land is an agricultural
land, which is needed to be converted into Non-agricultural land. This
procedure requires minimum 4 months. Construction work can be started
when the government approves this land as a non-agricultural. The minimum
time period for the completion (including approval of N.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 so; it’s a challenging job.

Service-product mix consists of: -

• Restaurant
• Banquets hall

There is a full range of services. And a customer-driven approach will

be used. The valuable service will be given a priority.
 The earlier survey made and prevailing market trends shows a huge
market potential. There is a lack of outstanding quality 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. Such as, poolside banquet halls, modern styled , a peaceful
environment (coffee shop).

Though the cost of the project is very high, the project is expected to
generate higher profits in the long run.
 CHAPTER 3
RESTAURANT PROFILE

 Registered Name

HARMONY RESTAURANT

 Size of Restaurant

Medium Scale Restaurant

 Products

Food & Beverages

 Banker’s Name

State Bank of India

 Location of Restaurant

Palanpur Ahmedabad Highway,

Aroma circle,

Palanpur 385001 (B.K.)

 Partners

Limbachiya Hemang D.

Patel Bhailal M.

Patel Kirankumar J.

Prajapati Mahesh S.
3.1 OBJECTIVES OF RESTAURANT

 To provide high quality 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.

3.2 MISSION

The mission of our restaurant is –

 “Every employee strives to provide 100 percent customer

satisfaction - for every customer – every visit. This includes fast,
friendly and attentive service, accuracy in order taking and filling,
and anticipation of customer’s needs.”

 To achieve the economies of scale to minimize costs while

maximizing value to Customers.

 To achieve leadership, core and functional competencies restaurant

business.
3.3 OUR TEAM

The ultimate aim of our restaurant is to remain the customer

satisfaction and we have an energetic professional with proven calibre and
the required expertise. Under the partnership of our team, we are never
lacking in our efforts to make every single deal a resounding success.

Working together as a well-knit team with a common goal to satisfy

customer by providing quality food at competitive price and adhering to
strict delivery schedules.

This team consists of the experienced and dedicated staffs, who work
in a team spirit to achieve common goals. In our pursuit for overall
excellence, we have evolved pro-active mechanisms and work culture with
introducing new food and beverages to satisfy customer and attract new
customer.

The Success of Organization will always depend on knowledge,

experience 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.

3.4 PLUS POINTS OF OUR RESTAURANT THAN THE

COMPETITORS

1. Give customers high quality foods.

2. Serve quickly than the competitors
 3. Location of restaurant at clean and pleasant environment.
4. Serve the customers at a fair price than the competitors
5. Use of highest quality, freshest ingredients to make foods.
6. Use of the most current state of cooking equipment to ensure quality
and safety in serving the customers.
7. Our restaurant provides a clean, comfortable environment especially
suited for families.

3.5 ESTIMATED STAFFS IN RESTAURANT

TOTAL STAFF : 40

MORNING STAFF: 8

AFTERNOON STAFF 16

EVENING STAFF 16

40
 CHAPTER 4
PRODUCT PROFILE

 PRODUCT CHARACTERISTICS

(1) Restaurant
- A new concept of restaurant in the city
- Special facilities: Membership card
- Special discounts on festivals
- Wide range of varieties in menu and quality food

(2) Banquets
- Lawn-cum-pool side banquet halls are there
- Capacity: Lawn side : 300 persons
In side : 200 persons
- The main advantage of the design of banquet hall is that at the
same time on the one place two parties can be simultaneously
arranged.
- And second one is in house banquet hall, which in-house hall can
be used as a banquet hall when it is unused for discotheque
- In-house is specially designed for conferences, with extra
chargeable services.
- “Environment”, which customers must consider at the time of
decision-making. Customers can get here very different, peaceful,
enjoyable and unique environment.
 CHAPTER 5
PROMOTERS OF PROFILE

Name Mr. Prajapati Mahesh S.

Address Palanpur
Age 22 Years.
Qualification M.B.A (Marketing), B.B.A (Marketing & finance)

Name Mr. Limbachiya Hemang D.

Address Patan
Age 22 Years.
Qualification M.B.A (Marketing), B.Com (Accounts & Auditing)

Name Mr. Patel Kiran J.

Address Palanpur
Age 23 Years.
Qualification M.B.A (Finance), B.B.A. (Finance & Marketing)

Name Mr. Patel Bhailal M.

Address Mehsana
Age 23 Years.
Qualification M.B.A (Marketing), B.B.A. (Export & Marketing)
 CHAPTER 6
MENU OF HARMONY

 SOUP
Tomato Soup 30.00
Sweet Corn Soup 40.00
Sweet Corn Veg. Soup 45.00
Veg. Hot & Sour Soup 40.00
Veg. Man-Chow Soup 45.00
Cream Of Veg. Soup 40.00
Veg. Noodle Soup 40.00

 APPETISERS
Paneer Tikka Dry 55.00
Veg. Manchurian Dry 40.00
Mushroom Manchurian Dry 50.00
Paneer Chilly Dry 45.00
Veg. Spring Roll 55.00
Spicy Capsicum 45.00

 SALAD
Green salad 25.00
Tomato salad 20.00
Cheese cherry pineapple stick 30.00
Cucumber salad 25.00
  INDIAN PANJABI
HARMONY Sp. Veg. 60.00
Paneer Toofani 55.00
Paneer Tikka Masala 60.00
Paneer Butter Masala 55.00
Paneer Bhurjee 60.00
Paneer Tava Masala 65.00
Paneer Handi 60.00
Paneer Lajavab 60.00
Kadai Paneer 55.00
Paneer Do-Pyaza 60.00
Kesari Handi 55.00
Mutter Paneer 50.00
Palak Paneer 45.00
Dam Aloo 40.00
Sp. Veg. Handi 50.00
Mix Veg. 45.00
Veg. Kadai 50.00
Veg. Kolhapuri 50.00
Veg. Jaipuri 50.00
Veg. Makhanwala 55.00
Veg. Hydrabadi 55.00
Veg. Handi 45.00
Veg. Dilruba 50.00
Veg. Tava Masala 55.00
Veg. Shoal Aur Shabnam 55.00
Kaju Butter Masala 60.00
  KOFTA
Malai Kofta 40.00
Nargish Kofta 45.00
Kashmiri Kofta 45.00
Veg. Kofta 40.00

 SWEET DISH
Shahi Paneer 45.00
Navratna Korma 50.00
Veg. Singapori 50.00
Khoya Kaju 50.00
Dum Aloo Kashmiri 45.00
Paneer Mogalai 55.00

 TANDOORI
Roti 8.00
Butter Roti 10.00
Parotha 12.00
Butter Parotha 15.00
Stuffed Parotha 18.00
Methi Parotha 15.00
Kulcha 15.00
Butter Kulcha 18.00
Stuffed Kulcha 20.00
Nan 15.00
Butter Nan 18.00
Stuffed Nan 18.00
Cheese Nan 20.00
Kashmiri Nan 20.00

 RICE
HARMONY Pulav 50.00
Steam Rice 40.00
Jeera Rice 45.00
Veg. Pulav 50.00
Kashmiri Pulav 55.00
Veg Biryani 55.00
Veg Hydrabadi Biryani 60.00
Handi Biryani 60.00

 FRIED RICE
Veg. Fried Rice 45.00
Noodles Fried Rice 50.00
Garlic Ginger Fried Rice 50.00
Mushroom Fried Rice 55.00
Jeera Fried Rice 50.00
Veg. Hong Kong Fried Rice 60.00
Szechwan Fried Rice 60.00

 DAL
Dal Tadka 35.00
Dal Fry Butter 40.00
Dal Makhani 45.00

 RAITA
Pineapple raita 25.00
Boondi raita 25.00
Mix raita 30.00
Tomato raita 25.00
Onion raita 20.00
Curd 15.00

 CHINESE
American Chopsuey 50.00
Chinese Chopsuey 50.00
Paneer Chilly 55.00
Mushroom Manchurian 50.00
Szechwan Hakka Noodles 45.00
Veg. Manchurian 40.00
Veg. Hong Kong 45.00
Veg. Chow Mien 45.00
Veg Chow-Chow 50.00
Veg Singapore 60.00
Veg Boll In Garlic Sauce 50.00
Veg Hakka Noodles 55.00

 CONTINENTAL
HARMONY Sp. Sizzler 75.00
Veg. Grilled Sizzler 60.00
Backed Macroni With Pineapple 50.00
Backed Veg. With Pineapple 45.00
Backed Spaghetti With Pineapple 50.00
French Revoling 40.00
Backed Macroni 45.00
Backed Spaghetti 45.00
Backed Veg. 40.00

 PAPAD
Roasted Papad 5.00
Fry Papad 8.00
Masala Papad 10.00

 SOUTHINDIAN
HARMONY Sp. Dhosa 35.00
Sada Dhosa 25.00
Masala Dhosa 30.00
Rava Sada Dhosa 30.00
Rava Masala Dhosa 35.00
Paper Sada Dhosa 25.00
Paper Masala Dhosa 35.00
Family Dhosa 50.00
Spring Dhosa 45.00
Mysore Dhosa 35.00
Mysore Masala Dhosa 40.00
Plain Uttapam 25.00
Tomato Uttapam 30.00
Masala Uttapam 35.00
Six In One Uttapam 45.00
Idly Sambhar 30.00
Fry Idly 35.00
Mendu Wada 30.00
Sandwich Uttapam 40.00
Upma 30.00

 SNACKS
HARMONY Break Fast 65.00
Bread Butter 15.00
Bread Butter – Jam 20.00
Veg. Sandwich 20.00
Veg Toast Sandwich 20.00
Veg Grill Sandwich 25.00
Veg Cheese Sandwich 25.00
Veg Cheese Toast Sandwich 30.00
Veg Cheese Grill Sandwich 35.00
Garlic Toast Sandwich 25.00
Veg Club Sandwich 30.00
Cutlet 25.00
Samosa 20.00
Finger Chips 25.00
Masala Sandwich 25.00
Chana Chat 35.00
Wafer 15.00
  HOT BEVERAGES
Tea 8.00
Masala Tea 10.00
Coffee 10.00
Milk 10.00
Bournvita 15.00
Corn Flakes with Milk 25.00

 COLD BEVERAGES
Butter Milk 10.00
Lassi 25.00
Special Lassi 30.00
Fresh Lemon Water 10.00
Lime Soda 15.00
Jal Jeera 10.00
Jal Jeera Soda 15.00
Soft Drinks 12.00
Soda 10.00
Mineral Water 15.00
Cold Coffee 25.00
Cold Coffee With Ice Cream 30.00

 FROZEN DESERTS
Raj Bhog Ice Cream 35.00
Butter Scotch Ice Cream 30.00
Anjeer Ice Cream 30.00
Kaju Draksh Ice Cream 25.00
Kesar Pista Ice Cream 25.00
Cassata Ice Cream 25.00
Vanilla Ice Cream 20.00
Strawberry Ice Cream 20.00
Pineapple Ice Cream 20.00
Chocolate Ice Cream 20.00

 CANDY
Mango Dolly 10.00
Chocobar 15.00
Raspberry dolly 10.00
Chocolate cone 20.00
Butterscotch cone 15.00

 MILK SHAKE
Kaju Draksh 30.00
Kesar Pista 30.00
Raj Bhog 40.00
Butter Scotch 35.00
Anjeer 35.00
Vanilla 25.00
Strawberry 30.00
Pineapple 30.00
  MILK SHAKE WITH ICE CREAM
Kaju Draksh 35.00
Kesar Pista 35.00
Raj Bhog 45.00
Anjeer 40.00
Vanilla 30.00
Strawberry 30.00
Pineapple 30.00
Chocolate 30.00
 CHAPTER 7
EQUIPMENTSIN RESTAURANT

7.1 F & B EQUIPMENTS

ITEM QTY UNIT TOTAL

PRICE COST
(Rs.) (Rs.)
SPOON 20 Doz. 115 2300
FORK 20 Doz. 115 2300
KNIFE 10 Doz. 115 1150
SERVICE SPOON 5 Doz. 200 1000
SERVICE FORK 5 Doz. 200 1000
SOUP SPOON 5 Doz. 120 600
LARGE PLATE 6 Doz. 725 4350
SMALL PLATE 6 Doz. 458 2748
SERVING BOWL 6 Doz. 420 2520
DESSERT PLATE 6 Doz. 540 3240
DESSERT FORK 3 Doz. 90 270
DESSERT SPOON 3Doz. 90 270
CUPS AND SAUCERS 4 Doz. 225 900
TEA SPOONS 2 Doz. 95 190
MILK POT 20 Nos. 45 900
SUGAR POT 20 Nos. 47 940
WATER GLASS 80 Nos. 150 12000
SOUP BOWL 3 Doz. 360 1080
WATER JUG 2 Doz. 3000 6000
SERVICE TRAY 20Nos. 225 4500
NAPKIN STAND 5 Nos. 96 480
JUICE GLASS (250 ML) 5 Doz. 130 650
JUICE GLASS (300 ML) 5 Doz. 150 750
SOUP CUP 4 Doz. 225 900
CANDLE STAND 20 Nos. 22 440
STRAW STAND 10 Nos. 13 130
TOOTH PICK STAND 20 Nos. 4 80
SERVICE TRAY 10 Nos. 275
(CONTINENTAL) 2750
BOTTLE OPENER 10 Nos. 6 60
BUFFET TABLES 5 300 1500
ROUND TABLES 8 350 2800
ROUND TABLES ( SMALL ) 20 200 4000
WOODEN CHAIRS 25 110 2750
TOTAL COST 65,548

7.2 KITCHEN EQUIPMENTS

ITEM QTY. UNIT TOTAL

PRICE COST
(Rs.) (Rs.)
3 BURNER GAS RANGE 2 17,000 34000
FOR CHINESE
2 BURNER GAS RANGE 6 16,000 96000
FOR INDIAN
4 BURNER GAS RANGE 2 20,000 40000
CONTINENTAL
BULK COOKER 2 3,000 6000
3 SINK WASH UNIT 2 12,000 24000
WORK TABLE WITH 2 4,000 8000
SHELVES
HOT PICK UP COUNTER 3 5,000 15000
4 DOORS REFRIGERATOR 2 20,000 40000
SALAMANDER / TOASTER 2 12,000 24000
SANDWICH GRILLER 2 11,500 23000
DEEP FAT FRYER 2 5,500 11000
MIXER GRIENDER 2 2,500 5000
WATER COOLER 2 32,000 64000
JUICER 2 9,700 19400
DEGCHI (SMALL) 5 125 625
ROUND SPOON 10 40 400
FLAT SPOON 8 50 400
GARBAGE CANS 4 350 1400
STEEL BOX 4 350 1400
ROLLING PIN 4 20 80
HOT PLATE 4 1,000 4000
LARGE KNIFE 6 100 600
WET MASALA GRINDER 2 700 1400
BUTTER KNIFE 4 63 252
ICE CREAM SCOOPER 4 45 180
FRY PANS 8 40 320
KADAI 5 50 250
SLICER 5 35 175
KNIVES 10 90 900
SMALL OVEN 2 600 1200
TEA CUM MILK BOILER 2 2,200 4400
MOBILE TANDOOR 4 1,100 4400
DINNING TABLE 10 1,800 18000
TOTAL COST 4,49,782

7.3 ELECTRONIC EQUIPMENT

Sr. No EQUIPMENT QTY PRICE PER TOTAL

QUANTITY COST

1 TUBE LIGHT 15 200 3,000

2 FANS BIG 7 765 5,355
3 FANS SMALL 5 1250 6,250
4 BULBS 13 40 520
5 SALAMANDER 2 2000 4,000
6 WATER COOLER 2 7200 14,400
7 A.C. 4 25300 1,01,200
8 EXHAUST FANS 4 495 1,980
9 WEIGHT MACHINE 1 5500 5,500
10 REFRIGERATOR 2 19700 39,400
11 GRILLER 2 1375 2,750
12 OVEN 2 3750 7,500
TOTAL COST 1,91,855

7.4 EQUIPMENTS IN BENQUIT HALL

Sr. EQUIPMENT QTY. PRICE PER TOTAL

No. THE COST
EQUIPMENT
1 TUBE LIGHT 14 200 2800
2 BULBS 25 40 1000
3 A.C. 10 25300 253000
4 VACCUM 2 5000 10000
CLEANER
TOTAL 51 30,540 2,66,800
 CHAPTER 8
SALARY BUDGET

 FRONT OFFICE BUDGET

S DESIGNATION NO. OF SALAR MONTHL Yearly

r.N STAFF Y PER Y PAY PAY
o. STAFF
1 RESTAURANT 1 10,000 10,000 1,20,000
MANAGER
2 GATE KEEPER 1 1,500 1,500 18,000
3 ACCOUNTANT 1 5,000 5,000 60,000
TOTAL 3 16,500 16,500 1,98,000

 KITCHEN DEPARTMENT

S DESIGNATION NO. OF SALARY MONT YEARLY

r.N STAFF PER HLY PAY
o. STAFF PAY
1 EXECUTIVE 1 6,000 6,000 72,000
SHEAF
2 OTHER SHEAFS 7 3,000 21,000 2,52,000
3 KITCHEN 4 1,200 4,800 57,600
STEWARD
TOTAL 12 31,800 3,81,600

 FOOD & BEVERAGE DEPARTMENT

S DESIGNATION NO. OF SALARY MONTH YEARLY

r.N STAFF PER LY PAY PAY
o. STAFF
1 F & B MANAGER 1 6,000 6,000 72,000
2 STEWARD 25 1,500 37,500 4,50,000
TOTAL 26 7,500 43,500 5,22,000

 TOTAL SALARY OF ALL DEPARTMENTS

Sr. NAME OF DEPARTMENT MONTHLY YEARLY PAY

No. PAY
1 FRONT OFFICE 16,500 1,98,000
2 FOOD & BEVERAGES 43,500 5,22,000
3 KITCHEN 31,800 3,81,600
TOTAL 91,800 11,01,600
 CHAPTER 9
FIXED (INSTALLATION) COST

Sr. PARTICULARS AMOUNT

No.
1 CIVIL WORK COST 27,00,000
2 LAND COST 35,00,000
3 KITCHEN COST 6,65,475
4 GAS CONNECTIONS 2,09,467
5 TELEPHONE CONNECTIONS 5,000
6 COMPUTERS 25,000
7 FURNITURE 6,65,091
8 FIRE FIGHTING PLAN 16,300
9 GENERATORS 65,000
TOTAL 7851333

VARIABLE COST

Sr. PARTICULARS AMOUNT

No.
1 LABOUR COST
1.1 SALARY 91800
1.2 STAFF MEAL 28250
2 ELECTRICITY 61000
3 TELEPHONE 21500
5 MISCELLANEOUS
5.1 STATIONARY 8750
5.2 CLEANING AGENTS 18000
5.3 GAS 13,600
5.4 NEWSPAPERS 1800
TOTAL 2,44,700
 CHAPTER 10
MARKET TRENDS

There are certain restaurant in proper city, in Palanpur and deesa

Such as,
o Way wait
o Lajvanti
o Ramdev
o Sudama
o Khodiyar
o Ramzumpdi
o Banas

• But in the surrounding 2 – 5 k.m.s of area, from the region choosen,

there is no availability even of any restaurant.
• Lajvanti and Way 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 quality.
• Due to Way wait lost quality people are looking forward for that
quality to come back into the market.
• People want a place where they can get everything “from fun to rest.”
• Highest traffic is being noted on this highway.

• This highway meets to the way of Ahmedabad.

 CHAPTER 11
MARKET POTENTIAL

• Lot of developments already done as well as still to be done on the

highway.
• Very long distance from Palanpur and Ahmedabad.
• Road having a lot of traffic.

• Surrounding residential area.

• Major entertainment and other sources on highway. E.g. multiplexes,
temples, Automobile showrooms, Car repairers.
• Adoptive nature and culture of people in region.
• People in search of a high standard/ quality service to come back into
the market.
• Away from city area. Generally people like to have a peaceful and
different place for the parties.
 CHAPTER 12
MARKETING STRATEGIES

 ADVERTISING
o Advertisement in all the local news paper
 Gujarat Samachar
 Sandesh
 Divyabhashkar

 INTERACTIVE MARKETING
• All the customers are targeted through interactive marketing.
• Helps managers or marketer to know customer’s satisfaction level
as well as to know new expectations. Also helps to think towards
serve new segments.
• One way to get customer as well as stakeholders’ feedback and
thus help to increase the value.

 MEMBERSHIP CARDS
• Membership cards for regular/ special customers.
• Regular customers will be included in the membership card
scheme.
• Under this scheme the special benefits that customer can get
 15 % discount in Restaurant
 10 % discount in Banquets
 ENTERTAINMENT PROGRAMS
• Food Festival
 Musical and cultural nights
 Exhibition of arts of different states
 Fix rate of dish and Buffet

 CUSTOMER RELATIONSHIP MANAGEMENT (CRM)

• Customer relationship management to build long-term relationship
with customers and to retain existing customers.

• CRM practices would include:

 Greetings on birthday and special occasions

 Gifts to valuable customer.

 Cards customers on birthday and special occasions with an

attractive offer to the customers for special occasion in the
restaurant.

 CUSTOMER QUERY HANDLING

• Query handling on the telephone as well as personally.
 CHAPTER 13
ESTIMATED DAYS FOR THE STARTING THE
RESTAURANT

Work Estimated day

Start 0 day
Execution 15 days
Foundation 22 days
Up to Plinth 28 days
Coping 34 days
Bricks works up to linther 53 days
Bricks works up to celing level 66 days
Electrical work 85 days
Slab Work 98 days
Bricks works up to linther 107 days
Bricks works up to celing level 122 days
Electrical work 129 days
Plaster work 165 days
P.O.P work 195 days
Furniture 235 days
Other 255 days
End 270 days

CHAPTER 14
FINANCIAL ANALYSIS

14.1 TRADING ACCOUNT FOR THE YEAR ENDED 31, MARCH -

2006
 PARTICULARS AMOUNT PARTICULARS AMOUNT

To Purchase By Sales
To Food Purchase 7,65,715 By Food Sales 19,20,215
To Transportation Cost 71200
To Inventory
Maintenance Cost 24618
To Gross Profit
(Transferred To The P
& L A/c) 10,58,682

Total 19,20,215 Total 19,20,215

 14.2 PROFIT & LOSS ACCOUNT FOR THE YEAR ENDED ON 31
MARCH - 2006

Cr
Dr. .
PARTICULARS Amounts PARTICULARS Amounts
Expenditure To Gross Profit 10,58,682
(Transferred from trading
Beverages Consumed 70000 A/c
To Salaries 1161600 Income
To Staff Meal Expenses A/c 28250 Sale Of Food, Beverages 2220000
To Electricity Expenses 21000 Income from banquet hall 675000
To Telephone Expense 61500
To Administrative Expenses 69780
To Stationary Expenses 8750
To Cleaning Agents 18000
To Maintenance & Repairs
A/c 93000
To Gas A/c 13600
To Newspaper Expenses A/c 1800
To Decoration Expenses A/c 65000
To Generator & Diesel A/c 53025
To Panchayat Tax 3500
To Fire Fighting A/c 16300
To Depriciation :
Building 160000
Equipment 35359
Furniture 19000 214359
To Interest On Loan 380000
To Interest On Capital
Kiran A/c 60000
Bhaillal A/c 60000
Hemang A/c 60000
Mahesh A/c 60000
Net profit (transferred to
B/S) 3,75,536
Total 28,95,000 Total 28,95,000
 14.3 BALANCE SHEET FOR THE YEAR ENDED 31st MARCH,
2006

Liabilities Amount Assets Amount

Capital A/c Land & Building 6200000

Kiran A/c 1000000 F& B equipment 65548
Bhaillal A/c 1000000 Kitchen Equipment 665475
Hemang A/c 1000000 Gas connections 209467
Mahesh A/c 1000000 Telephone connections 5,000
Computers 25,000
Net profit 3,75,536 Furniture 665091
loan from SBI 4000000 Electronic equipment 191,855
Equipment in restaurant and
banquets hall 266800
fire fighting equipment 16300
Generators 65000
Total 8375536 Total 8375536
 CHAPTER 15
CONCLUSION

After preparing the project report on” Entrepreneurship &

Management of Innovations”, we conclude that establishment of any
organization is really a crucial task. The promoters have to deal with many
circumstances which require high involvement in decision making and
strategic planning regarding proper innovations.

However it is essential that the good top management personnel for

the entire Unit who carry out their responsibilities in well manner.

The motto of our restaurant is:-

“TO SERVE THE CUSTOMERS AT FAIR PRICE.”

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 quality of the services and customer relationship also. The
net profit of our restaurant in the year 2006 is Rs. 3,75,536 and we always
try our best to achieve the targeted profit in the later years.

We have tried our level best to prepare this entrepreneurship &

management of Innovation report. If any mistake is there in preparing this
report, please excuse us.