Chilika

A Fine Dine Hub

Ravi Anandpara
Sunil Muni
XMBA-19

Basics to understand
Fine dining restaurants are full service restaurants with specific dedicated meal courses.
Decor of such restaurants features higher-quality materials, with an eye towards the
"atmosphere" desired by the restaurateur.
Fine dining restaurants are almost always small businesses and are generally either singlelocation operations or have just a few locations. Food portions are visually appealing
Focuses on the quality of preparation of the cuisine, hence the time between the order is
taken and time it is served may be longer.
Ambience is taken into account

MARKET AUDIENCE

Target Market Groups

Designed for Middle Class and Upper Middle Class
Bachelors
Office Crowd

Required Licenses
Food Business Operator License:
The purview for licensing restaurants fall under the state level licensing authority and can be easily obtained prior to
starting the operations of the restaurant. The food business operator license is granted for 1 year and is renewable.
Shop & Establishment License:
The Shop and Establishment Act is regulated by the Department of Labor and regulates premises wherein any trade,
business or profession is carried out. Shop & Establishment License can be obtained by applying to the State Chief
Inspector of Department of Labor.
Service Tax Registration for Restaurant:
The 2012 Budget levied service tax on all air-conditioned restaurants that serve liquor. The 2013 Budget expanded the
service tax applicability to all restaurants that are air-conditioned. Therefore, all restaurants that are air-conditioned
are required to obtain service tax registration if their annual sales will be more than Rs.10 lakhs.

VAT Registration for Restaurant:

VAT is levied by the State Government on sale on any goods or items, and the food sold in a restaurant is liable to be
taxed under VAT. Therefore, restaurants must obtain VAT registration from the State authorities.

Clearance Certificates
BMC Clearance
Fire Brigade Department Clearance
Excise Department
FDA/FSSAI Authority
Rental agreement documents
Other documents

Package

PART 3: BUSINESS
PLANNING

Business Planning
Source of funding :
Partners (Two or more)
Fine dine area - Around 1000 sqft
Gestation period - 1 year
Capital = 1- 1.5Crore

PART 4: LOGISTICS

Things to consider
Location
The Layout and Design
The food and menu
Crew

Location, Layout Design

Near Oberoi Mall, Dindoshi Road, Goregaon East
Layout Design:
Sofa seats towards the wall side and attached chairs for the same table
joining.
Bar area which will be visible while entering the restaurant.
Not very bright lights but usually we see in dine restaurant.
Fully Air Conditioned with split AC wherever it is required. Centralized AC is out
of the scope.

Ethnic, Service
Cuisines = Indian, Chinese and later Italian.
Happy hours = 6 PM -7.30 PM on domestic
spirits
Basically Ala Carte menu in the initial
startup. Later on planned for Buffet lunch
on pre-orderly basis.
Service will be during the following hours:
Lunch - 11:30 am to 4:00pm
Dinner - 6:00pm to 11:00pm

FINE DINE

Table Arrangements

Fine Dine - Crew

One restaurant manager
The number of Cook should be two.
One supply chain and inventory manager
There would be 1 person who will be responsible to receive orders on phone. There would be 2
delivery boys and the service will be within 1-2 km of the range.
Waiters according to the number of tables. So for 10-15 tables there should be 2-3 waiters.
The number of people to serve from kitchen to dining table/taking off the plates should be around 58.
There would be 1 attendant to look at vehicle parking.

PART 5: MARKETING

Marketing
Distribution of pamphlets
Internet Zomato
Free vouchers through contest on Radio
Billboard Advertisement (Area specific )