ROAD SIDE MODERN DHABA

SERVICE CAPACITY (Value)

: Rs. 18,00,000/-

MONTH AND YEAR

OF PREPARATION

: July, 2014

PREPARED BY

: Sh. V. M. Jha
Deputy Director (Metallurgy)

1. INTRODUCTION
Dhaba services through providing food, breakfast, Tiffin, lunch, dinner and
cold drinks and snacks are very much popular. Now days visitors, customers,
tourists, floating people prefer to sit in restaurant for a while and take necessary
appetizer and go away. Thus dhaba can be planned to set up in outer of town/city of
thick population, on the high way side. The more option for food is kept to serve the
more the dhaba will be popular. Further, served food items or readymade items
should be to the tune of the taste and need of the people or visitors. Two more things
to be strictly taken care are the quality of the food provided by the restaurant for
smooth functioning of the restaurant. Rate of different service items depends on the
status of the city/town as well as the cost of raw materials/vegetables, etc.

2. MARKET/SERVICE OPTIONS
With the growth of population and living standard, people are much keen of
taking food in restaurant. Visitors, tourists, office goers take regular food in
restaurant within their budget. Since Provision for vegetarian meals, snacks tea/coffee, cool drinks and arrangements for breakfast, Tiffin are kept as an option.
Arrangement for at least 60 persons at a time is considered in the scheme. If service
and quality of food maintained properly good market opportunity are lying.

3. BASIS AND PRESUMPTIONS

i.

The profile is prepared for service unit of restaurant for two shifts basis i.e.
from morning 6 AM to 10 PM. Electricity and man power is calculated as per
this presumption.

ii.

Cold drinks, tea/ snacks and other facilities will be kept for customers
attraction.

iii.

Profile strictly discourages the service of any sort of non-vegetarian and

liquor through the restaurant.
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Road Side Modern Dhaba

iv.

Building is taken as leased/hire basis where provision for kitchen, stores,

counter set up is already there with in the total built up area of 1100 sq. ft.

v.

Provisions for Water cooler, refrigerator, cold drinks cooler and air
conditioner, hot case, etc. are considered to maintain service quality.

vi.

Music system, audio set, telephone facilities are considered as accessories

items.

vii.

Approximately 150-200 nos. of customers are supposed to take service from

the unit.

viii.

Leased building is taken as per the choice of the partners of this unit; the
leased provider will provide semi furnished building also.

ix.

Loan amount of 65-75% of total capital investment is considered from private

sources, however, option from taking loan from nationalized bank or financial
institute is also kept open. Thus rate of interest over capital investment is
considered as per P.L.R.

x.

Cost of accessory items, furnitures, interior decorative items are taken as per
the local information available and information provided by the entrepreneur.
This is however, changeable according to time, place and supplier or other
local factors.

xi.

Interest rate over capital investment has been considered @ 14%.

4. IMPLEMENTATION SCHEDULE
i.

Preparation of project profile, preliminary data related

to project and clearance from different promotional
agencies

1 month

ii.

Selection of site, lease agreement, etc.

2 month

iii.

Arrangement of finance, follow up and interior

reconstruction/decoration, colour, etc.

2 month

iv.

Procurement of machinery and accessories, etc.

2 month

v.

Recruitment of staff and trial run

2 month

5. Quality Standards
Now a days service sectors are also equally developed to acquire ISO 9000
series. Restaurant/hotels should also ensure compliance of all quality aspects. In
broad sense restaurant should maintain quality and service as per the customer's
satisfaction.
Provision for exhaust fan in the kitchen, well maintained wash basin, cleaner
production technique and waste minimization measures must be adopted to face
competition.

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Road Side Modern Dhaba

6. FINANCIAL ASPECT
6.1. Fixed Capital
6.1.1. Land & Building: 900 SQ. FT Shed @ 300/SQ.FT

Rs. 2,70,000/-

6.1.2. Machinery and Furniture

Sl. No. Description

Value (Rs.)

Furniture 10 tables with 30 chairs @ 5000 per set

50,000

Wooden table with chair 1 pair

Ceiling fan 10 nos

10,000

Refrigerator 200 liter cap.

19,000

Mixer grinder 5 liter capacity

5,000

Wet grinder with Motor capacity 0.5 HP

5,000

Water purifier

7,000

Cold drinks cooler case One

6,000

Plates/ glasses/jugs/mugs/cooking utensils etc

10

Gas cylinder deposit 3 cylinders

6,000

11

Gas oven commercial-2NOS

1,500

12

Weighing balance, tools and accessories

4,600

13

Music system/Audio set/TV/VCD/Cable connection

5,000

20,000

Total

Total Fixed Capital

10,000
1,49,100

Rs. 4,19,100/-

6.2. Working Capital (per month)

6.2.1. Personnel
S. No.
1
2
3

Designation
Manager/Promoter
Cook
Helper/Servicemen

No
1
2
2

Rate
15,000
9,000
8,000

Total (Rs.)
15,000
18,000
16,000

Total

49,000

6.2.2. Raw Materials including Packaging Materials

Sl. No. Description
1.
Dal, rice, rawa, sugar, tea, coffee, maida, etc.

Value (Rs.)
20,000

2.

Oil, masala, spices, sauce, etc.

8,000

3.

Milk, cool drinks, etc. stock (deposit)

4.

Vegetarian item stock paneer, vegetables, curds, sweets, etc.

8,000

5.

Gas, cleaning powder, soap, other small misc. items

2,000

6.

Non veg item meat, fish ,chicken, egg

13,500

Total

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10,000
61,500

Road Side Modern Dhaba

6.2.3. Utilities
1. Electricity & Water
2. Gas Refueling

Total

Rs. 2,000
Rs. 3,000

Rs. 5,000

6.2.4. Other Contingent Expenses

S. No.
1
2
3
4
5

Description
Travel & Transport
Telephone
Maintenance
Advertisement/Publicity
Insurance, Taxes & Miscellaneous Expenses

Value (Rs.)
1,500
500
500
500
500

Total
6.2.5. Total Recurring Expenditure (per month)

3,500
Rs. 1,19,000/-

6.3. Total Capital Investment

Fixed Capital
Working Capital (1 month)

Rs. 4,19,100
Rs. 1,19,000

Total

Rs. 5,38,100/-

7. FINANCIAL ANALYSIS
7.1. Cost of Operation (per annum)
S.No.

Description

Amount (Rs.)

Total Recurring Cost per year

14,28,000

Depreciation on Machinery & Equipment @ 10%

14,910

Depreciation on Shed @ 5%

13,500

Interest on Total Investment @ 14%

75,334

Total

15,31,744

7.2. Turnover (per annum)

i.

By selling lunch/dinner 100 nos. per day @ 50/Average Per lunch/dinner x 25 working days

Rs. 1,25,000

ii.

Breakfast, tiffin, tea, coffee, cool drinks, etc.

Rs. 25,000

Total monthly receipt

Rs.1,50,000

Total Turnover (per annum) = Rs.1,50,000 x 12 months = Rs. 18,00,000/-

7.3. Net Profit (per annum)

=
=

Turnover Cost of Operation

Rs. 2,68,256/-124-

Road Side Modern Dhaba

7.4. Net Profit Ratio

=

Net profit per year

X 100
Turnover per year

= 14.9 %

7.5. Rate of Return

=

Net profit per year

X 100
Total Capital Investment

= 49.9 %

7.6. Break-even Point

Fixed Cost (Per Annum)

(Rs.)

Total Depreciation

28,410

Total Interest

75,334

Insurances, Taxes, etc.

6,000

40% of salary and wages

2,35,200

40% of other Contingent expenses

(Excluding Insurance & Taxes)

14,400

Total

3,59,344

B.E.P
=

Fixed Cost
X 100
Fixed Cost + Net Profit

= 57.3 %

Address of Machinery & Equipment Suppliers

Branded machines are available in local market.

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