Project Report

Fine Dining Restaurant

(North Indian/South Indian)

Name :

XXXXXXXX

Size of the Restaurant

“A “ GRADE (80 - 120 COVERS)

app. 2000 To 2500 Sq. Feet

Food Type

South Indian OR North Indian

Location of the Restaurant

XXXXXXXXX

Partners

1) XXXXXX
2) XXXXXX
3) XXXXXX

Objective of the Restaurant

To provide the customer with

Quality food at competitive price.

Quality and Quick Service
Quality Dining Area
Quality Waiting Facility and
Overall a Best and Enjoyable atmosphere.
Mission

The mission of this Restaurant is

Providing 100 % satisfaction to every customer - every visit. This

includes Quality of Food, Fast Friendly and Attentive Service, Accuracy
in Order Taking and Anticipating the Customers needs.

Achieving economies to the scale of minimizing cost and maximizing

value to the customers.

Our Team

The success of any organization always depends on the Knowledge,

Experience and The Skills of the promoters.

Working together as a Team would satisfy our common goal of, Providing
Quality food and Service and hence the, Customer Satisfaction.

Our Team would be made up of Dedicated and Experienced Staffs and Chefs
who would work together to achieve our common goal of Customer
Satisfaction.

Staff Requirements

a) Food Production

Chefs 2
Cooks 2
Assistants 3
Supervisor 1
Pot Washing 2
Dish washing 2

b) F&B Service

Manager 1
Captains 4
Waiters 8
Cashier 1

c) Miscellaneous

Purchase and Store keeper 2

House keeping 3
Accounts 2
Security 2
______________
Total 35
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Business Concepts

A new concept of restaurant in the city in an ideal location.

Proper Promotional activities at least for initial six months.
Special facilities: Membership card etc.
Special discounts during festive seasons.
Wide range of varieties in menu and quality food
Party Caterings (Outdoor).
Private Dining Facilities (PDF) for Corporate parties, etc
Vision to open new Outlets in future.

Investments
The following would be the initial non-returnable investment

Description Amount (INR)

Civil, Plumbing and Electrical Works xxxxxxx

Kitchen Set up
Equipments
Exhaust
Gas line App. 800,000/-
Coolers and Freezers
Kitchen Utensils
Store Set up
Restaurant set up
Interiors
Furniture & Fixings
Air Conditioning App. 1,100,000/-
Crockery & Cutlery
Miscellaneous
Accounting
Billing systems
License Fee
Display boards App. 400,000/-
Uniforms for Staffs
Traveling and Visa Charges
Promotions during Launch

App. 2,300,000 /-
Total +
Cost of Civil, Plumbing &
Electrical works (1)

Note: The above estimate does not include Rental Deposit for
the Restaurant and Staff Accommodation.(2)

Total Investment (App)

The total approximate Investment = 2,300,000+ (1) + (2)

Monthly Salaries

Staff Nos Amount (INR)

Production

Chefs 2 40,000
Cooks 2 20,000
Assistants 3 15,000
Supervisor 1 7,500
Pot Washing 2 8,000
Dish washing 2 7,000
 F&B Service

Manager 1 17,500
Captains 4 20,000
Waiters 8 32,000
Cashier 1 4,000

Miscellaneous

Purchase and Store 2 8,000

keeper 3 10,500
House keeping 2 12,000
2
Accounts 9,000
Security
Total 210,500/-

Monthly Fixed Overheads

Description Amount (INR)

Restaurant Rent 140,000

Staff Acc. Rent 35,000
Staff Salary 210,500
Electricity Bill 60,000
Gas 35,000
Transport 10,000
Telephone Bill 6,000
Office Expenses 5,000
House Keeping 45,000
Miscellaneous 20,000

Total 566,500/-

Note: This amount 566,500/- (app) would be the working capital required every month
which excludes your cost of purchasing the supplies.
Financial Analysis

Total no. of Covers - 100 Nos

Average Exp. revenue per Cover - 220/- (INR)

Avg. expected revenue per day - 160 covers

(Lunch & Dinner)

Expected total sales per Day - 35,200/- INR (160 x 220)

Expected total Monthly sales - 1,056,000 (INR)

Breakeven Analysis

Average Monthly sale - 1,056,000

Average Food Cost @ 46% on sales - 485,760 (-)

--------------------------------
Gross Profit per month 570,240

Average Overheads per Month - 566,500 (-)

--------------------------------

Net Profit per month 3,740/-

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Note: All amounts mentioned above are in Indian

Rupees. For Sri Lankan conversion please
multiply the same by 2.5.
Conclusion

The above projections are just an average figure to get almost a close to
reality figure about what should be the minimum amount of business required
to be done.

With tourism starting to boom in Sri Lanka, if an ideal location is selected in

Colombo with a vision to expand the outlet to other parts of the island the
prospects of success looks very positive. The quality of food and service
should be maintained without any compromise and frequent promotional
activities will ensure long term success.

“It all comes back to the basic. Serve customers the best-tasting
food at a good value in a comfortable restaurant, and they'll keep
coming back.”