1

Summer Project Report on

BUSINESS PLAN-5
Submitted in partial fulfillment of the requirements of the degree of
Bachelor of Business Administration (BBA)
Of
Amity Global Business School, Chandigarh








Faculty Guide- Submitted By-
Prof. PRANJAL PACHPORE DAMAN BIR SINGH WALIA
(Enrolment No.)
BBA (2012-2015)

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ACKNOWLEDGEMENT

It is my pleasure to be indebted to various people, who directly or indirectly contributed in the
development of this work and who influenced my thinking, behavior, and acts during the course
of study.
I am equally grateful to my faculty guide, MR. PRANJAL PACHPORE, who gave me moral
support and guided me in different matters regarding the topic. He had been very kind and
patient while suggesting me the outlines of this project and correcting my doubts.

Lastly, I would like to thank the almighty and my parents for their moral support and my friends
with whom I shared my day-to-day experience and received lots of suggestions that improved
my quality work.













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ABSTRACT


Study of project stated that managing a restaurant is one of the most multi- faceted undertakings
in the realm of work. The ultimate goal to run a restaurant is to increased sustainable profits and
maximum footfall of the customers without which no business survives. The purpose of this
project is to learn the most important attributes needed to operate a restaurant successfully. The
food should be of good quality and the menu must be diversified. The research for this project is
conducted randomly, customers visited. The analysis stated that customers are mostly attracted
by the quality of the product and by variety of the products. The analysis also defines that the
customers are not only attracted through advertisements but also through the variety, location
and convince of the restaurant.














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TABLE OF CONTENTS
1. Introduction to Best Restaurant
Background.
Mission...
Objectives...
Facilities.
Business operations
Limitations..
2. Analysis of Best Restaurant
Summary..
Ownership
Structure
No. of employees
Location
Capital invested
Strategies
Target market.
SWOT Analysis.....
Major competitors..
Strategies...
Marketing or positioning
Promotional
Pricing
3. Research methodology
Research design
Questionnaire
Survey results



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4. Expansion plan of Best Restaurant.............
Blue print
Location
Capital expenditure
Availability of labor
Management team
Outside support
Crockery and dcor material
Menu
Restaurant equipment
Kitchen equipment
Electronic equipment
Salary budget
Costing
5. Results and discussions.
6. Conclusion..
7. Recommendations.
8. Future prospects
9. References.









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INTRODUCTION


BACKGROUND
Best Restaurant, a Restaurant, located at S.C.F.20, Inner Market in Chandigarh, since 1964, it
was Dhabha and slowly progressed into the well known restaurant and now converted into fine
dine restaurant. The restaurant has a large range of wonderful and authentic dishes usually of
Chinese, North Indian cuisines with Seating / Standing where you can avail best food quality
services. Its menu brings you lots of delicious both vegetarian and non-vegetarian. Best
Restaurant offers a quick and efficient delivery service to your home. Best Restaurant is open
seven days a week from Monday to Sunday from 10:00 AM - 11:00 PM. It also accepts
credit/debit cards. To add to your taste, the menu of Best Restaurant also includes hard drinks.
The cuisine is outstanding with an exceptionally high standard of courtesy and assistance to the
customer and uses only the finest and freshest ingredients for exquisite, exemplary and Browse
through Best Restaurant menu and you will get the right feeling straight away. Order your
takeaway food online straight away.
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At Bests place our cozy neighborhood restaurant and invite you to experience our delicious,
authentic Italian dishes. All served with old world hospitality. It would be our pleasure to cook
dinner for you.





At Best Restaurant, every dish is created with love. Our sauces are made fresh daily by best
chefs creating his/her homemade soups and nightly dinner special. Enjoy our wide selection of
food and bear as you savor the flavors of our family recipes passed down from generations.








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MISSION

Customer satisfaction
To maintain customer relation
To provide highest quality of food

OBJECTIVES

Innovative techniques in food preparation, presentation and service
Clean environment
Great and friendly service
Building relation with customers

FACILITIES

TV/Big screen
Air conditioned hall
Arrangement for parties
Home delivery
Serves alcohol
Take away counter
Wi-Fi accessibility



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BUSINESS OPERATIONS

TIME 10 A.M.- 11 P.M.
PAYMENT CASH/ CREDIT
CUISINES NORTH INDIAN + CHINESE
LOCATION SCF. 20, SECTOR 20-D, CHANDIGARH




LIMITATIONS

Stress for working long hours per day
Hiring fine- dining employees is more challenging
Frequent job changing by employees working








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ANALYSIS OF BEST RESTAURANT

Ownership S. Inder Bir Singh
Structure Sole Proprietorship in which business
established as a legal entity
No. of employees 30
Location SCF. 20, Sector 20-D Chandigarh
Basic Capital Invested


Strategies Fresh ingredients
Expand the choices of food and drinks
Seeking for sustainable growth opportunities





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TARGET MARKET


Our restaurant targets all the people who live around and nearby our restaurant or all the
localities. But mainly we focus on family gathering because its the only family restaurant
located in that area.







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SWOT ANALYSIS OF BEST RESTAURANT












Strenghts :-
a new, innovative product/service
location of business
quality of our products
loyal to customers
Weakness:-
lack of marketing expertise
Opportunities:-
developing market
moving into new market segments
that offers improved profits
Threats:-
a new competitor in our market/ or
nearby
price wars with competitors
competitors entering with new
innovative products
SWOT ANALYSIS
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MAJOR COMPETITORS OF BEST RESTAURANT
Following is the list of competitors, in terms of cost, quality, products and services offered:-
Basis Best
Restaurant
Side Walk Grill n Chill Baba Dairy New Doaba
Sweets &
Rasoi
Home
delivery
Yes YES Yes Yes Yes
Dine- in Yes YES Yes Yes Yes
Bar Yes NO No No No
Veg./ non-
veg.
Yes YES Yes Vegetarian
only
Vegetarian
only
Cuisines North Indian,
Chinese, fast
food
North Indian,
Chinese, fast
food
Only fast food Desserts, north
Indian, cafe
Chinese, North
Indian
Cost Approx. 450
for 2(without
alcohol) VAT
extra
Approx. 400
for 2 (without
alcohol) VAT
and services
charges extra
Approx. 350
for 2( without
alcohol)
Approx. 500
for 2 (without
alcohol) VAT
extra
Approx. 300
for 2 (without
alcohol) VAT
extra
Tags AC AC Wi-Fi access,
AC, outdoor
seating
AC AC







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STRATEGY FOLLOWED BY BEST RESTAURANT

MARKETING OR POSITIONING STARTEGY:-
Quick service
Affordable prices
Tasty food and drinks
Comfortable place with free Wi-Fi accessibility and long operating time


PROMOTIONAL STRATEGY:-

Mainly uses marketing techniques or social networking
Provide home delivery



PRICING STRATEGY:-
PRICE PENETRATION strategy



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RESEARCH METHODOLOGY
A survey has been conducted to know the opinion and attitude of customers and can help to
obtain fairly accurate feedback about what the customers want and what they expect.

RESEARCH DESIGN

Research Objective
Data source Primary data collection
Research method Survey
Research technique Questionnaire
Type of questionnaire Structured
Type of question Open ended and closed ended question
No. of question 12





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QUESTIONNAIRE

GENERAL INFORMATION:-
Name-
Age-
Address-
Contact no-
Occupation-


Ques1. How frequently you eat out?
i. Everyday
ii. Weekly
iii. Monthly
iv. Only on weekends

Ques2. Do you like experimenting (trying out new places)?
i. Yes
ii. No
iii. Sometimes



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Ques3. What are your eating preferences?
i. Vegetarian
ii. Non- vegetarian
iii. Both

Ques4. Are you diet conscious?
i. Yes
ii. No
iii. Sometimes

Ques5. Are you hygiene conscious?
i. Yes
ii. No






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Ques6. Have you ever been to Best Restaurant?
i. Yes
ii. No


Ques7. How often do you visit Best Restaurant?
i. 2 times a week
ii. About once a week
iii. About once a month
iv. Never

Ques8. How would you describe the variety of food on offer?
i. Excellent
ii. Good
iii. Fair
iv. Poor



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Ques9. What factors do you consider important when visit Best Restaurant?

Factors Not important Neutral Very important
Product
Price
Food quality
Discounts
Waiting time
Service


Ques10. Do you find value for money?
i. Yes
ii. No

Ques11. Your favorite food item at Best Restaurant?...................................

Ques12. Any suggestion..






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SURVEY RESULTS

Ques1. How frequently you eat out?



Ques2. Do you like experimenting (trying out new place)?

0
5
10
15
20
Everyday
Weekly
Monthly
Only on weekends
76%
16%
8%
Yes No Sometimes
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Ques3. What are your eating preferences?


Ques4. Are you diet conscious?





0
5
10
15
20
25
30
35
40
45
Vegetarian Non-vegetarian Both
results 43 40 15
results
Yes
61%
No
15%
Sometimes
24%
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Ques5. Are you hygiene concious?


Ques6. Have you been to Best Restaurant?






Yes
86%
No
14%
Yes
76%
No
24%
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Ques7. How often you visit Best Restaurant?


Ques8. How would you describe the variety of foods on offer?



10%
24%
37%
29%
2 times a week
once a week
once a month
never
0 5 10 15 20 25 30
Excellent
Good
Fair
Poor
29
23
18
6
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Ques9. What factors do you consider important when you visit Best Restaurant?


Ques10. Do you find value for money?





Product Price
food
quantity
discounts
waiting
time
service
very important 16 17 20 8 9 11
neutral 6 8 11 7 5 10
not imporatnt 4 2 3 3 0 2
0
5
10
15
20
25
30
35
40
70%
30%
Yes
No
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EXPANSION PLAN FOR MY BUSINESS
Location: - The location is accessible and near. So for new expansion of my business would be-
Capital expenditure:- 5 Crores
Availability of labor: - as a part of the expansion of business, restaurant will hire servers, best
chefs, cleaners and bartender.









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Management team:-
The ownership of expanded restaurant would be continue with the same owner i.e. S.Inder Bir
Singh. The team comprised of 2 managers possessing stong qualifications and vaulable
experience in their respective fields.
Apart from management team, the restauranted is supported by the support of outside parties,
that includes:-
1. Insurance
2. Accountant
3. Attorney
The firms management recognizes that of business success is at practically dependent upon the
advice and counsel of outside subject matter experts.






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BLUE PRINT OF RESTAURANT


28

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CROCKERY AND DECORATION MATERIAL

WALL TEXTURE



WATER GLASSES AND JUG

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CROKERY SET





WINE GLASSES





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DINING AREA



RECEPTION AREA





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MENU

ITEMS PRICE
Soups:
Tomato soup
Sweet corn
Veg. hot & sour
Man- chow soup
Noodle soup

50
55
55
45
44
Appetizers:
Paneer tikka dry
Veg. Manchurian
Spring roll
Cheese chilly

55
60
50
55
Salad:
Green salad
Tomato salad
Cheese cherry pineapple
Cucumber salad

65
55
55
35

Indian:
Shahi Paneer
Cheese Tomato
Malai Kofta
Mutter Mushroom
Dum Aloo
Channa Masala
Mutter Paneer
Seasonal Vegetables
Mix Veg.
Paneer Do Pyaza
Dal Makhi
Dal Dry
Sarson Ka Saag

135
140
135
135
130
110
130
125
130
130
140
95
110
130


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Full Half Plate
Chicken:
Butter chicken
Cream chicken
Lemon chicken
Chicken tikka
butter masala
Chicken
tandoori
Chicken
Afghani
Chicken Malai
Tikka
Non-veg.
Platter
Veg- platter
Fish tikka (8pc/
4pc)


350
350
350



250

285

210

370

285

290

205
205
205



135

165

105





160

150
150
150

270











Tandoori:
Roti
Butter roti
Butter nan
Stuffed nan
Butter parotha
Stuffed parotha

12
15
18
18
12
15

Chinese:
Paneer chilly
Chow-mien
Manchurian
Chinese
chopsuey
Mushroom
Manchurian

55
45
50
55

50



Desserts:
Butter scotch
ice cream
Kesar pista
Mango dolly
Raspberry
dolly

30

30
35
35




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RESTAURANT EQUIPMENTS
ITEMS QUANTITY UNIT PRICE TOTAL PRICE
Spoons 20 doz. 115 2300
Forks 20 doz. 115 2300
Knifes 10 doz. 115 2300
Service spoons 5 doz. 200 1000
Service forks 5 doz. 200 1000
Soup spoons 5 doz. 120 600
Large plates 6 doz. 725 4350
Small plates 6 doz. 458 2748
Serving bowls 6 doz. 420 2520
Dessert plates 6 doz. 540 3240
Desserts spoons 3 doz. 90 270
Water jugs 2 doz. 3000 6000
Water glasses 80 nos. 150 12000
Wine glasses 80 nos. 150 12000
Candle stands 20 nos. 22 440
Service trays 20 nos. 225 4500
Round tables 30 200 4000
Chairs 35 110 2750
Total 64,318




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KITCHEN EQUIPMENT
ITEMS QUANTITY UNIT PRICE COST PRICE
3 Burner gas range
(for Chinese)
2 17000 34000
2 Burner gas range
(for Indian)
6 16000 96000
Bulk cooker 2 3000 6000
3 sink wash unit 2 12000 24000
4 door refrigerator 2 25000 40000
Mixer grinder 2 2500 5000
Garbage can 4 350 1400
Butter knife 4 63 252
Ice cream scooper 4 45 180
Knives 10 90 900
Fry pans 8 40 320
Kadai 5 500 2500
Dining table 30 1800 54000
Small oven 2 2000 4000

Total
2,68,552




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ELECTRONIC EQUIPMENTS
ITEMS QUANTITY UNIT PRICE TOTAL COST
Tube lights 15 200 3000
Fans 10 900 9000
Bulbs 15 40 600
Water cooler 2 8000 16000
AC 4 27000 1,08,000
Exhaust fans 4 700 2800
Refrigerator 2 20000 40000
Griller 2 1500 3000
Oven 2 3000 6000
LCD 1 35000 35000
Total 2,23,400




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SALARY BUDGET
Designations

Monthly salary
Indian chef
2 8000 each
Chinese chef 2 8000 each
Helpers 4 3500 each
Cleaners 3 4000 each








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COSTING

FIXED (INSTALLATION) COST-

WORK COST

30,00,000

LAND COST

45,00,000

KITCHEN COST

2,68,552

GAS CONNECTIONS

3,00,000

TELEPHONE CONNECTIONS

7,000

FURNITURE

7,00,000

GENERATORS

75,000

TOTAL FIXED COST

88,50,552










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VARIABLE COST-

SALARY

46,000

ELECTRICITY

71.000

TELEPHONE

22,000

CLEANING AGENTS

12,000

GAS

15,000

ADVERTISEMENT

25,00

TOTAL VARIABLE COST

1,68,500









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RESULTS AND DISCUSSIONS

From the above analysis, the result to be come out, that almost every person loves to visit
restaurant and enjoy the lovely diner with their loved ones and families. Most of the people gets
attracted towards the restaurants through the quality of the products that restaurant offers to its
customers. Advertisement also plays a crucial part in success of effective restaurant. Not only
quality plays role but there are other attributes which can lead to the success of the business and
they are: - location, diversified menu, convince, facilities that restaurant offers to them, quick
and timely services. As from the above analysis done, customers rate the restaurants mainly on
the factors like:-
Dcor
Better services
Timely attending customers
Variety of cuisines
Accessibility (home delivery)
Standard of hygiene










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CONCLUSIONS


After looking back on all the research done it seems as though the customers plays crucial role
for running a successful business. Its very important to satisfy the needs of customers. In this
industry, each restaurant faces competitions from 1000 other restaurants and in order to prove
itself, the restaurant has to have a well defined marketing strategy and famous brand recognition
to survive in the market. The attractiveness of restaurant can be judged from the following
points:
Existing competitions
Better environment
Variety of items
Better quality of foods and services

As a part of this business expansion plan, restaurant management team intends to renovate the
restaurant facility on revocations which will include sound proofing the ceiling, upgrading and
enlarging washrooms, equipping the kitchen properly and so on.








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RECOMMENDATIONS

For the purpose of growth of restaurant, certain recommendations have been given below:

There should be large variety of cuisines, as customers want more and more food items in
the menu before entering the restaurant.

If restaurants provide large or limited amount of cuisines, then the manager should take
care that all the food items are fresh and they meet up the hygiene standards.

Many customers like to visit the restaurants in the evening or late night, so at that point of
time, services provided to customers should be proper and timely managed.

Many of customers should prefer for home delivery as compare to go out and have diner,
so the restaurant must access the facility of home delivery only if the customers places
order above Rs 1000/-.

The most important part for restaurant is, the dcor of restaurant, that means many of
customers gets attracted towards the restaurant through dcor stuff, in order to get more
and more customers the dcor of the restaurant must be nice.






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FUTURE PROSPECTS


The future of the restaurant industry looks bright. With the increase in demand, the customers
patterns, the profit of this industry will also significantly rise. In fact, the restaurant industry has
become a popular career option for the youngsters of India. More and more people prefer to
diner out with friends and families, so mainly for future research, restaurants should majorly
focus for family restaurants with lounge nearby the customers where more and more people can
attracted towards. Restaurant must diverse wide range of cuisines in good quality and the cost of
the cuisines should not be too high or too less than competitors. With the high standard of living
and the change in the lifestyle of the people, more and more consumers are also flocking various
restaurants. According to the recent research there has been a growing trend among the Indians
to taste various types of cuisines. As the main challenge faced by this industry is to enhance the
market growth and that can only be overcome by opening outlets which is nearly suited to
customers and restaurant should provide fast food too.











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REFERENCES

Bestrestaurant20.com


Wikipedia.com


Justdial.com


www.businessplan.org


www.planmagic.com


www.slideshare.net