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“DESIGN PUNJABI THEME BASED RESTAURENT ONJALANDHAR PHAGWARA HIGHWAY ROAD”

Submitted To:

LOVELY PROFESSIONAL UNIVERSITY, PHAGWARA.

In partial fullfilment of the degree in BHMCT HOTELMANAGEMENT.

Project Guide: Submitted By:

Mr BHARAT KAPOOR Mohd Afsar

Seiner Lect. Mr BHART KAPOOR Reg. No. 10807817

(Session 2008- 2012)LOVELY PROFESSIONAL UNIVERSITY, JALANDHAR.

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GUIDE CERTIFICATE

It is hereby certified that the project report on “DESIGN PUNJABI THEME BASED

RESTAURANT ON JALANDHAR PHAGWARA HIGHWAY ROAD”, being submitted

by, MOHD AFSAR student of the degree of BHMCT HOTEL MANAGEMENT,

LOVELY PROFESSIONAL UNIVERSITY, Jalandhar which affiliated to LOVELY

PROFESSIONAL UNIVERSITY PHAGWARA, Jalandhar is an original work carried

out successfully under my guidance and supervision and that no part of this project

has been submitted for any other degree/ diploma. The sincerely efforts put in during

the course of investigation is hereby acknowledged.

Project guide

Seiner Lect. Mr BHART KAPOOR

LSH, LPU

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DECLARATION

This project entitled Empirical Study on “DESIGN PUNJABI THEME BASED

RESTAURENT ON JALANDHAR HIGHWAY” is submitted in partial fulfilment of the

requirement for the award of degree of BHMCT HOTEL MANAGEMENT, LOVELY

PROFESSIONAL UNIVERSITY, JALANDHER.

This research work is done by MOHD AFSAR. This research work has been done only

for HOTEL MANAGEMENT only and none of this research work has been submitted for

any other degree.

The assistance and help during the execution of the project has been fully

acknowledged.

MOHD AFSAR

ROLL NO- (R1801A11)

REG. NO-10807817

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ACKNOWLEDGEMENT

We take this opportunity to express my deep sense of gratitude to all our friends and

seniors who helped and guide me to complete this project successfully. We are highly

grateful and indebted to our project guide Seiner Lect. Mr BHART KAPOOR for her

excellent and expert guidance in helping us in completion of project report.

(MOHD AFSAR)

BHMCT-HOTEL MANAGEMENT

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PREFACE

The successful completion of this project was a unique experience for us because by

visiting many place and interacting various person, I achieved a better knowledge about

this project. The experience which I gained by doing this project was essential at this

turning point of my carrier this project is being submitted which content detailed analysis

of the research under taken by me.

The research provides an opportunity to the student to devote his/her skills knowledge

and competencies required during the technical session.

The research is on the topic “DESIGN PUNJABI THEME BASED RESTAURENT ON

JALANDHAR HIGHWAY”.

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EXECUTIVE SUMMARY (ABSTRACT)

The purpose of the study is to determine the feasibility of opening a punjabi restauranton Jalandhar-Phagwara Highway. Punjabi food is a well-known food extremelypreferred by us from our childhood. The study will first look at the literature with regardto restaurant feasibility study, and then follow the three steps proposed by the literatureto conduct the feasibility study of the proposed restaurant. The purpose of the study isto determine the feasibility of opening a punjabi restaurant on Jalandhar- Phagwarahighway. Data will be collected through observational research method and through asurvey distributed to potential customers. The research objectives are: 1) To understandthe needs and wants of the customer from the proposed restaurant. 2) To identify themarket area and site of the proposed restaurant. As there is some restaurant of suchkind and the population size is very large. So there is wide scope of this study. Thissurvey will provide us with an industry specific market analysis format that can be usedin a feasibility study, business plan or marketing plan. The following will help analyzethe market potential of an existing operation, an expansion or a new development. Theanalysis can provide essential information required in a business plan or feasibilitystudy. Through careful analysis of the market, the risks of a business investment can belessened. Using your market analysis findings, you can estimate the financial potentialof your venture by creating financial projections. If we are a prospective restaurateur,these projections will help us determine if our venture is feasible. The nature of theresearch determines that both primary research and secondary research should beconducted to collect information needed for the feasibility study. Observational researchmethod will be used to collect the information regarding competition and site selection,and a survey will be conducted to collect information concerning consumer's spendingpattern. In this research 100 respondents are taken as sample size and primary as wellas secondary data is used in finding the feasibility of the proposed restaurant. In thefindings of the feasibility study of the punjabi restaurant we get certain facts that are asfollows: 1) The maximum respondents go to the restaurant more than 4 times in amonth so there is a great potential of the customers for the proposed restaurant. 2) Themaximum respondents go to a restaurant for the enjoyment. 3) From the analysis it isfound that most of the respondents spend Rs. More than 150 on an average per visit sothere is a great potential of the customer and the potentiality in the terms of money ordemand. 4) Maximum respondents are willing to go to the proposed restaurant ofjalandhar and phagwara so there is a great potential of customer for the proposedrestaurant.

We have used various research methods like factor analysis; Pearson’s and various testmethod to verify the data.

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CONTANT INDEX

GUIDE CERTIFICATE................................................................................................2

DECLURATION...........................................................................................................3

ACKNOWLEDGEMENT.............................................................................................4

PREFACE......................................................................................................................5

EXCUTIVE SUMMERY..............................................................................................6

CHAPTER 1............................................................................................................81...PLACE..........................................................................................................9

2...INTRODUCTION OF RESTAURANT......................................................10

3...DETAIL ABOUT THE PROJECT..............................................................13

4...REVIEW OF EXISTING PROJECT IN THE SSAME CATEGORY.........16

CHAPTER 2.............................................................................................................181...OBJECTIVES...............................................................................................19

2...SCOPE OF THE PROJECT.........................................................................20

3...NEED OF THE PROJECT...........................................................................22

CHAPTER 3.............................................................................................................251...PROJECT DESIGN......................................................................................26

2...LAYOUT OF THE PROJECT......................................................................29

3...ORGANIZATION STRUCTURE................................................................30

4...EQUIPMENTS..............................................................................................31

5...LEGAL REQUIRMENT...............................................................................37

CHAPTER 4.............................................................................................................441...CONCLUSION.............................................................................................45

2...BIBLOGRAPHY..........................................................................................46

3...QUETIONNAIRE.........................................................................................47

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PLACE

Jalandhar (Punjabi) is an ancient city in Jalandhar District in the state of Punjab, India. It

was the capital of Trigarttas (people living in the "land between three rivers": Ravi, Beas

and Sutlej) in the times of Mahabharata war. It has an urban population of almost a

million, and another million live in the rural areas outside the city.

The city is located almost 375 kms from Delhi, and about 90 kms from Amritsar.

Jalandhar is named after Jalandhara, a demon king who lived in water as his name

suggests. It was the capital of Punjab until 1953, when it was replaced by Chandigarh.

Others say Jalandhar is derived from the fact that it is located between two rivers.

During British occupation it was called Jullundur.

Jalandhar is the world's biggest manufacturer of leather tool pouches and aprons with

major American and European customers buying from factories in Jalandhar.

Jalandhar is also famous for its surgical tool industry. Jalandhar produces a large

number of surgical tools. Big companies like Camlin outsource its production here. A

place called Basti Sheikh has got many cottage projects which run without any help of

the Punjab government.

Jalandhar also has the biggest printing industry in India. Major publishing and

advertising companies like, MBD, Aay Bee advertisers have their main offices in

Jalandhar.

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INTRODUTION OF RESTAURANT

“Shaan-E -Punjab” A Unique Theme restaurant is part of Punjab's culture where warmhospitality is a way of its life and tradition. It serves an exclusive mouth watering cuisineat The Traditional Punjabi Veg. Restaurant. Centrally air conditioned with a seatingcapacity of about 60 people, quality food at very economical rates to suit all class ofpeople and reviving the old memories of cultural and Traditional Punjab by displayingthe Ethnic artifacts. This is the most popular food joint in north India known for its ethnicPunjabi food with warn hospitality and traditional Punjabi culture. We prepare our food

“A restaurant is an establishment that serves prepared food and beverages to beconsumed on the premises. The term covers a multiplicity of venues and a diversity ofstyles of cuisine.”

Restaurant means a business whose principal purpose is the sale of food or beveragewith different Indian Spices and Herbs, meticulously cooked to create mouth lingeringdishes. Each dish has its own distinctive flavor & aromas, which cannot come from anycurry powder in the world. Our food is not just “Spicy” or “Curry.”Served in paper, plasticor other disposable containers for immediate consumption inside, outside or away fromthe building, including businesses that provide delivery of food for immediateconsumption. In the restaurants, products and suppliers are used on a “first-on, first-out”basis to ensure freshness.

All restaurants provide warm and inviting environment and a variety of comfortableseating arrangements anyone—from a single individual to a large family.

AMBIENCE

The earthy glow of the interiors at Shaan-E-Punjab exudes opulent warmth that

cocoons, the flickering lights falling soft but as bright as stars in the night sky. Extremely

comfortable chairs run down the length of the space, the dazzling gold of the ceiling

lamps shining off the gloss of the wooden tables. The interiors remain reminiscent of a

forgotten era, merged with modern elements that make Shaan-E-Punjab both

spectacular and unique. Some of the restaurants are fashioned in the style of a grand

village courtyard, complete with a banyan tree and overhead lighting (where the sky

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suddenly lights up with stars and a full moon) giving it an alfresco feel. In short the

ambience is wonderful with rustic Indian setting complete with quaint 'Punjabi' village

furniture. The place is rife with traditional 'Punjabi Pind' paraphernalia that is just as

attractive as the food is appealing. Adding to the aesthetic set-up are the bronze water

tumblers, the crockery and the cutlery.

CUISINE

It takes skill to transform simple food into fine cuisine, and Shaan-E-Punjab's chefs

promise authenticity in each dish on the menu a contemporary interpretation of classic

Indian cooking being the focal ethic. Ancient recipes that have faded from the memory

of the world are rediscovered in this rare dining experience, the multifaceted identity of

India unified and preserved in its original form. Dining at Shaan-E-Punjab, is a

wonderful, wholistic experience not to be missed, everything that greets you upon

entering the restaurant makes you feel special and pampered. True enough Punjabi

food is wholesome and full of rustic flavour .There is no intricate marinades or exotic

sauces but it has full-bodied spices cooked with Desi ghee, always served with a liberal

helping of butter or cream. As a matter of Fact Indian cuisine in the other parts of the

world is mostly identified with Punjabi food.

The cuisine at Shaan-E-Punjab has an enormous variety of mouth-watering

vegetarian as well as non-vegetarian dishes. The spice content ranges from minimal to

pleasant to high depending on your choice. Indeed an impressive array of Punjabi

cuisine capturing the culinary heritage running the gamut from the succulent 'Kalmi

Kebab' to 'Tila Kulfi'.Go for the "Lassi ", "Jal Jeera", "Lemon Soda" or "aam ka Panna"

before you begin your culinary sojourn. Must try starters include "Chicken Tikka", "Pind

Boti Kebab" and "Chicken Kali Mirch". The vegetarian dishes here do not disappoint at

all and are not the boring regular, some such as the "Mushroom Kurkure" , " Dahi ke

Kabab" and "Veg cheese finger" are outstanding and beckon you try more. For the main

course, recommendations go for the "Dhaba meat", "Murgh Makhni", "Dal Makhni" and

the "malai Kofta". A great idea is to order mixed breads like Missi Roti, Parantha, Naan

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and roomali rotis; it is a good option for variety and just the thing to wipe the savory

curry gravy off your plates! If you are a rice lover then either try the "Gatta curry" with

steamed rice or simply have a Biryani with raita. And if you are in a mood for simple

Tawa Parantha then do not leave without a meal of "Aloo Pyaz/ Paneer/ Gobhi"

Parantha served with curd and Gravy. The raita tastes like it is made with homemade

curds and had has just the right amount of vegetables (tomato and cucumber) and

spices in it. Complete your meal with a sweet Gulab Jamun. A refreshing and light

dessert to try is "Thandi Kheer", a good blend of milk and rice and the sugar does not

over-ride .Try not to miss the 'Kulfi' a fabulously creamy pistachio ice-cream, a true

bounty of subtle flavors. The food was as I have said unpretentious, but it was clearly

freshly made and more importantly was delicious to boot! Needless to say all outlets of

Shaan-E-Punjab serve authentic Punjabi food.

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DETAILS OF THE PROPOSED PROJECT

PROFILE OF THE PROPOSED RESTAURANT

Total land Area 2000 sq. ft

Total Built up Area 1500 sq. ft

Type of restaurant Punjabi restaurant

Location Jalandhar Phagwara highway road

Name of the restaurant “Shaan-E-Punjab”

NAME OF THE RESTAURANT SHAAN-E-PUNJAB

TYPE OF RESTAURANT PUNJABI THEME RESTAURANT

LOCATIONJALANDHAR PHAGWARA, HIGHWAYROAD

CUISINE PUNJABI CIUSINE

TOTAL AREA 2000 SQ.FT

OPERATING TIME11:000 AM HRS TO 00:00 PM HRS 365DAYS OPREATIONAL

CAPACITY 60 PAX COVERS

MAIN UTILITIES FOOD AND BEVERAGE

Category A/C

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MARKETING

MARKETING POTENTIAL

Lot of development already done as well as still to be done on the highway.

Very long distance from the jalandhar and Amritsar.

Road having a lot of traffic.

Surrounding to the 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 or quality service to come back into market.

Away from city area, generally people like to have a peaceful and different place

for the parties.

MARKETING STRATEGIES

ADVERTISING

Advertising in all the local newspaper like Punjabcesari, Ajit newspaper. And the

advertising in the local news channel.

INTERACTIVE MARKETING

All the customers are targeted through interactive marketing.

With the Helps of managers or marketer to know customer’s satisfaction levels

well as to know new expectation.

Also helps to think towards serve new segments.

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One way to get customer as well as stakeholder’s feedback and thus help to

increase the value.

MEMBERSHIP CARDS

Membership Cards for regular or special customers.

Regular customer will be included in the membership card scheme.

Under this scheme the special benefits that customer can get 15% discounts in

restaurant.

ENTERTAINMENT PROGRAMS

Food festival

Musical and culture nights

Exhibition of arts is different states.

Fix rate of dish and buffet.

CUSTOMER RELATIONSHIP MANAGEMENT (CRM)

Customer relationship management is build long-term relationship with

customers and relation existing customer.

CRM practices would include:- Greeting on birthday and special occasions gifts

to valuable customer.

Cards customers on birthday and special occasions with unattractive offer to the

customers for special occasion on the restaurant.

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Review of existing project in the same category

1:- Nisha

(Written April 19th, 2010)

We had lunch at Pind Balluchi on a Sunday afternoon. It was about 60% full. Food isbasic punjabi and delicious. We had tomato and Chicken Shorba, Paneer Tikka theirversion of seekh kebabs for starters. (They have several investing starters,unfortunately dont do a platter). Kids found the paneer tikka spicy. Our main course wasMurg Bhuna and Chicken Saag Waala for the carnivores. Highly recommended. Lovedthe gravy of the Murg Bhuna, other people with me loved the chicken saagwala-apparently the chicken had absorbed flavors of the spinach. Our vegetarian order wasDal Makhni and Khumb aur Pyaaz ki Bhujiya - again this was good. They dont do homedelivery. This place is good if you want basic dhaba type punjabi food, with a shortmenu card. They serve RO treated water.

2:- Leotaurus

( Written 8 April, 2011)

we ordered dhania chicken. it was horrible. the chicken tested really bad. i could not eateven a single piece. the tandoori chicken was ok. the ambience is good. but thats theonly good part about this restaurant. all in all, don't go.

3:- Payal Banik

(Written 5 Jan, 2012)

Okay now here the place is nicely decorated and ambience is amazing and veryromantic.But the thing is food is awful. I usually eat a lot but I could not eat even one piece ofchicken. So I was not recommended it to them who enjoy eating.

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4:- Vineet Malani

(Written 5 April, 2011)

I visited this place after having reasonably satisfactory experiences in other branches.But this restaurant was unbelievably bad. The guy who took our order returned almostimmediately saying 4 out of the 5 dishes are not available. We ordered different dishesbut he still came back saying he can't get two or three out of the new ones we hadordered, plus our brand of beer too isn't there. Sucking it in, we still orderedreplacements which again turned out to be unavailable. We did the only sensible thingat this point and walked out.

5:- Pulkt Khanna

(Written 5 Jan, 2011)

Seriously they have lost the sense of taste and basic knowledge of how to make food"good".

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OBJECTIVES

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.

CHARACTERISTECS OF RESTAURANT

OUR VISION

To be the benchmark by being the 'only' Indian specialty dining destination; thereby,creating a 'WOW' experience for our guests at all times.“Every employee strives to provide 100 percent customer satisfaction for everycustomer every visit. This includes fast, friendly and attentive service, accuracy in ordertaking and filling, and anticipation of customer’s needs.”

OUR MISSION

“Every employee strives to provide 100 percent customer satisfaction for everycustomer every visit. This includes fast, friendly and attentive service, accuracy in ordertaking and filling, and anticipation of customer’s needs.”

To ensure Profitability, Standardization & 100 % guest satisfaction across all units by:-

Creation of Standards & Processes.

Rigorous & Intensive Training.

Highest Level of Quality.

. Strong Brand Awareness.

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OUR CORE VALUES

Self Discipline

Self Belief

Sense of Ownership

Passion For Perfection

Dynamism

Leadership

Respect and Compassion

High Emotional Quotient

Innovation

Integrity

SCOPE OF THE PROJECT

The aim of preparing this project report is to know how to establish the restaurant. Thelocation of the restaurant is on Jalandhar Phagwara highway, Jalandar. The place hasbeen selected to capture the market potentiality and untapped opportunity present onthis highway. The area of the land is 1500 sq ft. The land is an agricultural land, which isneeded to be converted into Non-agricultural land. Construction work can be startedwhen government approves this land as a non agricultural. The minimum time period forthe completion is one year. The restaurant is a part of service industry so that it verydifficult is for marketer to provide the services so, it’s a challenging job

“Shaan-E-Punjab” Restaurant will be offering a menu of food and beverages with adistinctive image. There will be three ways to purchase these products; table service atthe restaurant, take-out from the restaurant, and delivery to home or office.

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The MenuThe Shaan-E-Punjab menu is moderate sized, and moderate-low priced offering a

collection of ethnic and other Punjabi items with a common theme -- healthy (low-fat,

low cholesterol, natural ingredients), flavourful, and familiar. Our goal is to create the

image of light satisfying and still nutritious food.

There has been an increased awareness of nutritional and health concerns in recent

years and a growing market of people who now eat this style of cooking regularly.

ProductionFood production and assembly will take place in the kitchen of the restaurant. Fresh

vegetables and dairy products will be used to crate most of the dishes from scratch. The

chef will exercise strict standards of sanitation, quality production, and presentation or

packaging over the kitchen and service staff.

ServiceThere will be three ways a customer can purchase food. They may sit down at one of

the 60 seats in the dining room and get full service from a waitperson. A separate take-

out counter will service those who wish to pick up their food. Most take-out food will be

prepared to order with orders coming from either the telephone or fax. Delivery (an

indirect form of take-out) will be available at certain times and to a limited area.

Future Opportunities

There is a market segment that prefers to eat this type of cooking at home although

they do not have the time to cook. There are already caterers and even mail order

companies that provide individuals and families with up to a month's supply of pre-

prepared meals. This opportunity will be researched and developed on a trial basis.

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NEED OF THE PROJECT STUDY

As there are some restaurant of such kind and the population size is very large. Sothere is wide scope of this study. The study can be helpful for

The study can be helpful in taking decision so as to improve the quality andservice.

The study can also provide the idea about the market strategy adopted byrestaurants.

The study can also helpful to increase the sales volume.

Statement of Problem

The purpose of the study is to determine the feasibility of opening a “PUNJABIRESTUARNAT” on Jalandhar- Phagwara highway. Data will be collected throughobservational research method and through a survey distributed to potential customers.

Research Objectives

The research objectives are:

To understand the needs and wants of the customer from the proposed

restaurant.

To identify the market area and site of the proposed restaurant.

Assumptions of the Study

In view of the successful entry of Punjabi restaurants into the market, establishedpopularity in the market and the fact that People can be use as breakfast, lunch anddinner. An assumption can be made that a Punjabi restaurant at Jalandhar –Phagwarahighway, where 60 people currently live can be a success as well.

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Research Methodology

The nature of the research determines that both primary research and secondaryresearch should be conducted to collect information needed for the feasibility study.Observational research method was used to collect the information regarding siteselection, and a survey was conducted to collect information concerning consumer'sneed and wants. In view of the different research methods, this chapter was includeinformation about how research subjects was selected, what data collection instrumentwas used to conduct the survey and the observational research, what procedures wasfollowed to collect the data, and what sample selection criteria was applied, and how thecollected data was analyzed. Limitations of method, sample and procedures were alsobe addressed at the end of the discussion.

Subject Selection and Description:

Observational research method was used for site selection and location identification.Observational research was conducted to collect the information of location, operationhours, and average check price was collected.

Sample Size:

The size of customers must be kept in view for these limits. The parameters of theresearch study must be kept in view while deciding the size of sample. In this researchstudy, Sample size is 200 respondents.

Data Collection Procedures:

Sources of data: Following are the methods of sources of data:

Secondary data: Articles on restaurant from journals, magazines published from timeto time Internet.

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Primary data: Questionnaire was used to collect primary data from respondents. Thequestionnaire was structured type and contained questions relating to differentdimensions of restaurant preferences among proposed population to understand theneeds and wants of the customer and to identify the market area and site of theproposed restaurant.

Data AnalysisA number of statistical analyses were used in this consumer spending pattern study andmarket potential study. The Statistical Program for Social Sciences, version 15.0 is usedto analyze the data. Due to the liker nature of the question on the questionnaire, wehave used the factor analysis.

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PROJECT DESIGN

AIM To reveal the market feasibility of the proposed restaurant.

OBJECTIVE OF STUDY Make a feasibility report.

To search if there is any Punjabi theme based restaurant in that place already.

Study the importance of the study.

WORK PLANMy work plan would be to know about the

Taste buds of the people in Jalandhar and Phagwara.

Spending power of the people.

Study the behaviour.

Study the carrying capacity of the place.

Cuisines famous in that place and among the people.

Rules and regulations of the government.

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MENU:-

Timing -10 PM to 8 PM

Vegetarian Sandwich 45/-Mutter Kulcha 50/-Kachori With Subzi 60/-Vegetarian Grilled Sandwich 65/-Puri Subzi Raita 70/-Chhole Bhatura 75/-Paneer Pakora (6 Pcs.) 90/-Paneer Kathi Rolls 80/-Chicken/ Mutton Kathi Rolls 120/-Chicken Pakora (6 Pcs.) 130/-

Beverages (Hot & Cold)Tea 30/-Cold Coffee 50/-Badam Milk 50/-Packaged drinking water 35/-Aerated beverages 40/-Lassi 50/-Fruits juices 55/-Diet coke can 65/-

Thali (12 PM to 10 PM)Special vegetarian Thali 180/-Special Non Vegetarian Thali 230/-

CombosDal Makhani & Rice 150/-Butter Paneer Masala & Rice 170/-

SoupsTomotoes Shorbha 70/-Dal Shorbha 70/-Murg Shorbha 80/-

SnakesKalami Kabab (Per Piece) 70/-

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Tangri Kabab (Per Piece) 70/-Murg Shammi Kabab 150/-Mutton Shammi Kabab 150/-Mutton Seekh Kabab 180/-Murg Tandoori 180/-Murg Malai 180/-Fish Amritsari 180/-Dahi De Kabab 120/-Hara Kabab 120/-Tandoori Aloo 100/-Paneer Tikka 120/-Paneer Amritsari 120/-

Meet De ItemsMurg Makhani 250/-Dhaniya Murg cury 250/-CurrMurg Kadhai 250/-Chicken Tikka Masala 260/-Chicken Patiala Shahi 260/-Meat Saagwala 280/-Bhuna Meat 260/-Murg Saagwala 240/-

VegetariansDal Pachrangi 120/-Dal Makhani 125/-Aloo Jeera 125/-AloKI Subzi 125/-Pindi Chhole 140/-Sarson Ka Saag (Seasonal) 150/-Buuter Paneer Masala 160/-Kadhai Paneer 170/-

RotiyaanTandoori Roti 12/-Butter Roti 17/-Roomali Roti 20/-Makka Ki Roti 20/-Missi Roti 25/-Naan 25/-Laccha Parntha 30/-Garlic Naan 35/-Butter Naan 30/-

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THE LAYOUT OF THE RESTAURANT

CLASSIFIDE AREA OF RESTARANT

Open Seating Area 300 sq ft.

Seating Area 300 sq ft.

Kitchen 300 sq ft.

Live kitchen 150 sq ft.

Store Room 100 sq ft.

Hostess Desk 50 sq ft.

Parking 400 sq ft.

Washroom 50 sq ft.

Garden Area 350 sq ft.

TOTEL AREA 2000 sq ft.

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ORGANIZATION STRUCTURE

ESTIMATED STAFFS IN RESTAUARANT

The size and magnitude of a management structure varies significantly on size and

function of restaurant. A small restaurant normally consist of a small core management

team consisting of the G.M. and a few key department directly handle day to day

Toperations, Each department normally consist of sub ordinate line-level managers and

supervisors that handle day to day operation. Small restaurant may have only 2 or 3

managers or various department and divisions.

TOTAL STAFF 40

TOP MANAGEMENT 5

MIDDLE MANAGEMENT 4

EMPLOYEES 25

HIERARCHY CHART

F & B MANAGER 1

CAPTAIN 1

STEWARDS 6

KITCHEN STEWARDS 1

EXECUTIVE CHEF 1

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C.D.P 1

COMMIE 3 2

COMMIE 1 2

PUBLIC AREA ATTENDENT 2

SALES AND PURCHASE

ATTENDENT

1

CASHIER 1

SALARY OF STAFF

EMPLOYES COST/ HEAD TOTAL COST

F & B MANAGER 12000 12000

CAPTAIN 7000 7000

STEWARDS 4000 24000

KITCHEN STEWARDS 3000 3000

C.D.P 7000 7000

COMMIE 3 5000 10000

COMMIE 1 4000 8000

PUBLIC AREA ATTENDENT 3000 6000

SALES AND PURCHASE

ATTENDENT

5000 5000

CASHIER 5000 5000

TOTAL 87000

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WORKING CONDITION

Managers are generally exposed to long shift that include late Hrs, weekends

and holidays due to the 24 Hrs operation of restaurant. The common work place in

restaurant is a fast/paced, environment, with high level of interaction with guest,

employees, investors and managers.

Upper management consists of senior managers, department head and G.M. may

sometimes enjoy a more desirable work schedule consisting of a more traditional

business day including weekdays, and day off on holidays.

Depending on the size of the restaurant, your day as the restaurant manager may

include scheduling breaks covering a window for Check-In and Check-Out, handling

cash, reconciling a bank, writing a review for an employee or disciplining an employee

and handling all upset guest.

Your duties may vary each day depending on the needs of your propriety. It will

usually be responsibility to know all current local event as well as event being held on

your propriety. You may be required to attended weekly department and company

meeting. A restaurant may require additional duties regarding special event being held

on propriety for complimentary guests.

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EQUIPMENTS ARE REQUIRED IN PROJECT

LIST OF KITCHEN EQUIPMENTS WITH ITS COST

S.NO. ITEMS UNITS PER UNITS

COST

TOTEL COST

1 JUICER 2 4700 9400

2 DEEP FAT FRIER 2 5000 10000

3 LADDELS 20 150 3000

4 SAUCE PANS 20 550 11000

5 GARBAGE CANS 5 150 750

6 PICK UP COUNTER 1 4500 4500

7 ROLLING PIN 2 250 500

8 HOT PALTE 10 1550 15500

9 LARGE KNIFE 5 150 750

10 WET MASALA GRINDER 1 3500 3500

11 FOOD LAMP 2 500 1000

12 FREEZER/REFRIGERATOR 2 15000 30000

13 FRY PANS 10 950 9500

14 KADHAI 10 1250 12500

15 SLICER 2 950 1900

16 KNIVES 10 100 1000

17 SMALL OVEN 2 10000 20000

18 TEA CUM MILK BOILER 1 1500 1500

19 TANDOOR 2 6500 13000

20 GAS RANGES 5 13500 67500

21 DISH WASHING MACHINE 2 9500 19000

22 STOCKPOTS 4 740 2960

23 WORKING TABLES 2 5500 11000

TOTEL COST 249760

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LIST OF ELECTRIC ITEMS REQUIRED

S.NO. ITEMS UNITS PER COST UNIT TOTAL COST

1. TUBE LIGHT 15 45 675

2. MUSIC SYSTEM 1 8000 8000

3. VENTILATORS 10 500 5000

4. EXHAUST FANS 2 790 1580

5. BULBS 30 40 1200

6. LAMPS 10 1500 15000

7. VACCUM CLENARS 2 2500 5000

8. FAN 5 950 4750

9. FIXTURE 10000 10000

10. HEATER 1 19500 19500

11. COMPUTER 2 15000 30000

12. TELEPHONES 2 890 1780

13. SPEAKERS 10 1500 15000

14. WIFI 1 2222 2222

15. PRINTER 1 3500 3500

16. AC 4 16000 64000

TOTEL 187207

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LIST OF EQUIPMENT REQUIRED IN RESTAURANT

S.NO. ITEMS UNITS PER UNIT COST TOTEL COST

1. FULL PLATE 120 200 24000

2. SIDE PLATE 120 150 18000

3. AP SPOON 120 100 12000

4. SOUP SPOON 120 100 12000

5. AP FORK 120 125 15000

6. BUTTER KNIFE 120 75 9000

7. BREAD KNIFE 120 75 9000

8. SERVICE GEAR 25 125 3125

9. DESSERT SPOON 120 75 9000

10. JOINT KNIFE 120 100 12000

11. SIDE STATION 4 1500 6000

12. WATER GOBLET 140 150 21000

13. JUICE GLASS 140 100 14000

14. TOM COLLINS 100 150 15000

15. PLATTERS 60 750 45000

16. ENTREE DISHES 80 250 20000

17. BREAD TOASTER 4 3500 14000

18. SOUP TUREEN 4 4500 18000

19. SALAD BOWL 120 350 42000

20. CUP & SAUCER 120 150 18000

21. TEA SPOON 120 65 7800

22. DESSERT BOWL 120 75 9000

23. WATER JUGS 10 350 3500

24. SOUP BOWL 120 250 30000

TOTEL 386425

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LIST OF FURNITURE ITEMS

S.NO. ITEMS UNITS PER UNITS COST TOTEL COST

1. CHAIRS 70 1000 7000

2. TABLES 15 2500 37500

3. LINEN 40 500 20000

4. UPHOLSTREY 70 350 24500

5. CURTAINS 200MT. 450/ mt. 90000

6. INTERIORS

7. FIXTUERS 30 250 7500

8. WALL HANGINGS 30 2500 75000

9. CLOCK 5 500 2500

10. WALL PAPER 30 100 3000

11. VASE 30 350 10500

12. CARPET 70FT. 650 45500

13. NAPKINS 120 25 3000

14. UNIFORM 80 500 40000

15. CUSHION 50 250 12500

16. SOFA 5 5000 25000

TOTEL 403500

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LEGAL REQUIRMENT FOR OPENING A RESTAURANT

1:- LICENSES, PERMITS AND REGULATIONS

One area of rules and regulations that all new businesses must comply with is that oflicenses, permits and regulations. When creating a business, the entrepreneur mustcontact the municipality involved, along with the provincial/territorial and federalgovernments.

Each municipal government has the authority to issue its own business licenses withinits jurisdiction. Since there is no uniformity throughout the country regarding municipallicenses for businesses, you should consult with the appropriate local officials todetermine whether your business will be affected by local regulations and licensingrequirements. Businesses (including home-based businesses) must also meet the oningby -laws that control property uses in their municipalities.

Licenses

municipal business license

music license

liquor license - for a list of provincial alcohol commissions/agencies see Restaurant &

Foodservices Association

lottery license

food establishment license

Permits

vendor permit

building permit

Regulations

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health regulations and requirements - for a list of provincial governments,

municipalities and regional health authorities, see Restaurant and Food Service

Inspection in Punjab.

fire safety standards or regulations

retail sales tax

zoning by-laws

Food and Drugs Act

smoking regulations

Personal Information Protection and Electronic Documents Act

You can get permit, license and regulation information by contacting yourprovince/territory, local city hall, town or village office or rural municipal office. Contactsfor local, provincial/territorial and federal governments can be found in the governmentlistings of your telephone directory or on the Government of India Web site.

2. MANAGING YOUR OPERATION

Insurance

Insurance needs for businesses vary greatly. It is best to choose an insurance agent orbroker familiar with your size of business and, in particular, an agent familiar with yourtype of operation. If you don't have an insurance agent, it could be a wise decision toask other business owners in your area to recommend one. Your local restaurantassociation may also have information about insurance packages specifically tailoredfor restaurants.

The following list is included to remind you not to overlook the complex areas ofbusiness insurance. It is best, however, to discuss your specific requirements with yourinsurance agent.

Basic insurance:

fire insurance (extended coverage on buildings and contents);

liability insurance;

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burglary protection (theft coverage);

dishonesty insurance (covers thefts by employees).

Marketing/Advertising

Word-of-mouth advertising and good public relations are often the best ways ofpromoting a restaurant. Depending on your market and its size, also consider flyers,newspapers (especially for holiday promotions), radio, TV, the business pages of thetelephone book and the Internet. Also bear in mind that a satisfied customer is goodadvertising.

InternetA Web site should have details to describe the location (your restaurant's address,telephone and fax numbers, and directions on how to get to your restaurant), hours ofoperation, menus, and anything else you think may be of interest to potential customers.However, once you launch a Web site, you must update it on a regular basis.

Food safety

All businesses in the food industry must comply with strict food safety legislation. Beforeyou open, you must register your business with the local authority environmental healthdepartment. Your local environmental health officer will be able to give you advice andguidance as to what you should install in your premises to make sure your operatingareas are hygienic and how to comply with the requirements of the Food Safety Act andother food legislation.

Food waste

If your business produces food waste you must make sure that you dispose of itcorrectly. It mustn't contaminate the environment and it can't be fed to livestock. If youuse a waste carrier to get rid of your waste you'll need to make sure they're properlyauthorised.

Workplace smoking ban

Smoking is not permitted in public places, including restaurants and cafes. You mustdisplay the approved 'No Smoking' signs. The legislation varies slightly in different partsof the UK so contact your local authority for details of how the ban affects you.

Employment matters

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Anyone employing staff must comply with employment legislation. Major pieces oflegislation which you must be aware of include:

The National Minimum Wage Act

The Working Time Regulations

The Employment Rights Act

The Asylum and Immigration Act

The employment section of the Business Link website includes information andguidance on all aspects of employment legislation. Information for businesses inNorthern Ireland is available on the NI Business Info.

There is also some guidance on employment legislation available on the Department forBusiness, Innovation & Skills (BIS).

Health and safety

The Health and Safety at Work Act and the numerous regulations made under it coverall aspects of health and safety at all business premises. Employers have a duty toensure the health and safety at work of all their employees and those with more thanfive employees must prepare a written health and safety policy statement.

Fire safety

All employers must comply with fire safety regulations - this means carrying out a firesafety risk assessment at your premises and putting in place fire precaution measures.These could include fire alarm systems and extinguishers as well as clearly signedescape routes. If you have five or more employees your fire risk assessment must bewritten down.

Environmental legislation

The Environmental Protection Act and regulations made under it apply to businesseslike cafes and restaurants and cover matters that include:

nuisance like noise, smoke, smells and accumulated rubbish

proper disposal of controlled business waste

preventing the contamination of drains and groundwater from potentially harmfulsubstances like old frying oil

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INVESTMENT DETAIL:-Total cost of project…...………………..Rs/- 1, 53, 36,792

Owner’s capital ………………………….Rs/- 54, 00000

Partner’s capital………………………...Rs/- 50, 00000

Debt Equity Term loan…………………Rs/-50, 00000

COST OF PROJECT:-

S.NO. ITEMS COST

1. COST OF LAND AND BUILDING 1 CRORE

2. EQUIPMENT AND MACHINERY Rs. 823292

3. FURNITURE AND FIXTURE Rs. 403500

OPREATIONAL EXPENSES:-

MONTHLY EXPENSES

S.NO. ITEMS PER/MONTH

1. STAFF SALARY Rs. 87000

2. ELECTRICITY Rs. 15000

3. MISCELLANEOUS EXPANSES Rs. 24000

4. FOOD AND IGRIDIENTS COST Rs. 150000

5. BEVERAGES COST Rs. 54000

6. ADVERTISEMENT Rs. 12500

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ESTIMATION EXPENSES OF 5 YEARS PLAN

ITEMS YEAR 1 YEAR 2 YEAR 3 YEAR 4 YEAR 5

STAFF SALARY ANDWAGES (5%)

1044000 1096000 1149450 1206922.5 126768.62

ELECTRICITY (2%) 180000 183600 187272 191017.44 194837.78

MISCELLANEOUSEXPANSES (2%)

288000 293760 299635.2 305627.9 311740.45

FOOD AND IGRIDIENTSCOST (10%)

1800000 1980000 2178000 2395800 2635380

BEVERAGES COST(10%)

648000 712800 784080 762488 838746.8

ADVERTISEMENT (5%) 150000 154500 162225 170336.2 178853.01

SALES REVENUE:-

ESTIMATION OF INCOME IN 5 YEARS PLAN

ITEMS YEAR1 YEAR 2(10%) YEAR 3(10%) YEAR 4(10%) YEAR 5 (10%)

F & BSALES

10800000 11880000 13068000 14374800 15802280

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BREAKEVEN POINT:-

S.NO. ITEMS COST

1 FIXED COST Rs/- 1,12,26,792

2 VARIABLE COST Rs/- 41,10,000

3 REVENUE IN FRIST YEAR Rs/- 1,08,00,000

Breakeven point analysis:-

===

BREAKEVEN POINT = . YEAR

44

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Conclusion

This project determines the feasibility of opening a Punjabi restaurant onJalandhar- Phagwara highway to understand the needs and wants of thecustomer and to identify the market area and site of the proposedrestaurant. Maximum respondents choose the location of “Near Haveli” asthe location of proposed restaurant. From the analysis we have found thethree component i.e. From the first component includes the service and thequality of the products which shows the operational capabilities of therestaurant, second component contains the theme and ambience of therestaurant which shows the physical evidence of the restaurant and threecomponent shows the location, price and the brand name of the restaurantwhich shows the economic values from the consumer point of view and thecompetitive edge from the restaurant point of view. So there is a feasibilityof the proposed Punjabi restaurant on Jalandhar- Phagwara highway nearHaveli.

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Bibliography:-

www.tripadvisor.in › ... › Punjab › Jalandhar › Jalandhar Restaurants

http://www.renfrewshire.gov.uk/ilwwcm/publishing.nsf/Content/es-sj-food-safety-for-

businesses

Restaurant business plan &feasibility study Ocala, F1: Atlantic Pub. Group

http://www.cluteinstitute-onlinejournals.com/PDFs/115.pdf

http://www.marketingmag.com.au/news/view/mcdonald-s-marketing-success-in-india-

852 http

http://ezinearticles.com/?Permits-Needed-To-Start-A-Restaurant-Business&id=717127

http://www.ehow.com/about_5221027_licenses-required-start-restaurant.html

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Questionnaire

Dear Sir/Madam.We are conducting this survey as a part of our B.H.M.C.T. programmed from LovelyProfessional University, Punjab. The purpose of this survey is to study the “FeasibilityStudy of opening a Punjabi Restaurant at Jalandhar-Phagwara Highway”, so wewouldbe grateful if you could spend some of your precious time in filling up thisQuestionnaire.

Q1.How many times do you usually go to restaurant in a month?

(1) Once, (2) Twice, (3) Thrice, (4) 4 times, (5) More than 4 times

Q2. What is the reason for going to a restaurant?

(1) Family Engagement party, (2) Birthday party for enjoyment,

(3) other (specify)…

Q3. How much do you spend on an average per visit?

(1) Rs.100 (2) Rs.100-150 (3) Rs.150-250 (4) More than Rs.250

Q4. If food comes up with a restaurant with the above mentioned features/attributesthen will you want to go and eat in the restaurant?

(1) Yes, (2) No

Q5. How much are you willing to spend for food/soups at a time?

(1) Rs.50, (2) Rs.50-100, (3) Rs.100-150, (4) More than Rs.150

Q6. Which location do you prefer for Punjabi Restaurant?

(1) Onside Road, (2) Near Haveli, (3) near viva collage mall,

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(4) Near LPU campus.

Q7. What is your age?

(1) Less Than 18, (2) 18-25 years, (3) 25-35years, (4) 35-45,

(5) Greater Than 45

Q8. What is your occupation?

(1) Service Business (2) Students (3) Agriculture

(4) Others (specify)……….

Q9.What is your Education level?

(1) Below graduation (2) Graduate (3) Post Graduate

(4) Other (please specify)…….

Q10. What is your annual income?

(1) 2 lakh (2) 2—3 lakh (3) 3—4 lakh (4) Above 4 lakhss