FEASIBILITY REPORT

ON

ESTABLISHING THE HARMONY RESTRAURANT

In partial fulfillment of

Entrepreneurship & Management of Innovations

CONTENTS

SR

NO

PARTICULAR

PREFACE

ACKNOWLEDGEMENT

1 INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT

1.1 DEFINITION OF RESTAURANT

1.2 CHARACTERISTICES OF RESTAURANT

1.3 DIFFERENCE BETWEEN HOTEL & RESTAURANT

1.4 RESTAURANT CHAIN

1.5 FAST FOOD RESTAURANT

2 SCOPE OF THE PROJECT

3 RESTAURANT PROFILE

3.1 OBJECTIVES

3.2 MISSION STATEMENT

3.3 OUR TEAM

3.4 PLUS POINT OF OUR RESTAURANT THAN THE

COMPETITORS

3.5 ESTIMATED STAFFS IN RESTAURANT

4 PRODUCT PROFILE

5 PROMOTERS PROFILE

6 MENU OF HARMONY

7 EQUIPMENTS IN RESTAURANT

7.1 F & B EQUIPMENTS

7.2 KITCHEN EQUIPMENTS

7.3 ELECTRONIC EQUIPMENTS

7.4 BANQUET HALL EQIPMENTS

8 SALARY BUDGET

9 FIXED & VARIBALE COSTS

10 MARKET TRENDS

11 MARKET POTENTIALS

12 MARKETING STRATEGIES

13 ESTIMATED DAYS FOR STARTING THE RESTAURANT

14 FINANCIAL ANALYSIS

14.1 TRADING A/C

14.2 PROFIT & LOSS A/C

14.3 BALANCE SHEET

15 CONCLUSION

CHAPTER 1

INTRODUCTION ABOUT THE CONCEPT OF

RESTAURANT

1.1 DEFINITION OF RESTRAURANT

“A restaurant is an establishment that serves prepared food and

beverages to be consumed on the premises. The term covers a multiplicity

of venues and a diversity of styles of cuisine.”

Restaurant means a business whose principal purpose is the sale of

food or beverage served in paper, plastic or other disposable containers for

immediate consumption inside, outside or away from the building, including

businesses that provide delivery of food for immediate consumption.

In the restaurants, products and suppliers are used on a “first-in, first-

out” basis to ensure freshness.

All restaurants provide warm and inviting environment and a

variety of comfortable seating arrangements to accommodate anyone – from

a single individual to a large family.

.

1.2 CHARACTERISTICS OF RESTRAURANT

1. A business involving the preparation and serving of meals for

Consumption on the premises or off the premises.

2. Normally require short amounts of time between the period of ordering

and serving of the food.

3. Serve in edible or disposable containers.

4. Provide delivery of food for immediate consumption.

5. All restaurants provide warm and inviting environment and a

variety of comfortable seating arrangements to accommodate anyone –

from a single individual to a large family.

1.3 DIFFERENCE BETWEEN HOTEL AND RESTAURANT

1. Most hotels are family- run establishments and, as such, the services

are more personalized than professional.

2. Hotels are classified into A, B, C and Economy category while

Guesthouses fall under Upper, Medium and Economy class.

Tariff quoted in A and B category hotels include all meals, a system

followed by most establishments. The guesthouses is a less formal

facility offering rooms is a part of a residential house or its annex,

where the guests can share the family kitchen for meals.

3. During the peak tourist season i.e. early June to mid-September, it is

Advisable to book hotel rooms in advance.

1.4 RESTAURANT CHAIN

Restaurant chain is a set of related restaurants, typically with the same

name in many different locations either under shared corporate

ownership or franchising agreements.

1.5 FAST-FOOD RESTAURANT

A fast-food restaurant is a restaurant characterized by food which is

supplied quickly after ordering and by minimal service. Food

purchased may or may not be eaten quickly as well.

CHAPTER 2

SCOPE OF THE PROJECT

The aim of preparing this project report is to know how to establish

the restaurant.

The location of the restaurant is on Aroma circle, A’bad Palanpur

highway, Palanpur. The place has been selected to capture the market

potentiality and untapped opportunity present on this highway.

The area of the land covers 12000 Sq. Feet. The land is an agricultural

land, which is needed to be converted into Non-agricultural land. This

procedure requires minimum 4 months. Construction work can be started

when the government approves this land as a non-agricultural. The minimum

time period for the completion (including approval of N.A. land) is one year.

The restaurant is a part of service industry so that it very difficult is

for marketer to provide the services so; it’s a challenging job.

Service-product mix consists of: -

• Restaurant

• Banquets hall

There is a full range of services. And a customer-driven approach

will be used. The valuable service will be given a priority.

The earlier survey made and prevailing market trends shows a huge

market potential. There is a lack of outstanding quality in the niche market

where the restaurant is planning to enter. The survey also shows certain

unmet demands of customers in the market, which the restaurant is going to

target. Such as, poolside banquet halls, modern styled , a peaceful

environment (coffee shop).

Though the cost of the project is very high, the project is expected to

generate higher profits in the long run.

CHAPTER 3

RESTAURANT PROFILE

� Registered Name

HARMONY RESTAURANT

� Size of Restaurant

Medium Scale Restaurant

� Products

Food & Beverages

� Banker’s Name

State Bank of India

� Location of Restaurant

Palanpur Ahmedabad Highway,

Aroma circle,

Palanpur 385001 (B.K.)

� Partners

Limbachiya Hemang D.

Patel Bhailal M.

Patel Kirankumar J.

Prajapati Mahesh S.

3.1 OBJECTIVES OF RESTAURANT

� 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.

3.2 MISSION

The mission of our restaurant is –

� “Every employee strives to provide 100 percent customer satisfaction

- for every customer – every visit. This includes fast, friendly and

attentive service, accuracy in order taking and filling, and

anticipation of customer’s needs.”

� To achieve the economies of scale to minimize costs while

maximizing value to Customers.

� To achieve leadership, core and functional competencies restaurant

business.

3.3 OUR TEAM

The ultimate aim of our restaurant is to remain the customer

satisfaction and we have an energetic professional with proven calibre and

the required expertise. Under the partnership of our team, we are never

lacking in our efforts to make every single deal a resounding success.

Working together as a well-knit team with a common goal to satisfy

customer by providing quality food at competitive price and adhering to

strict delivery schedules.

This team consists of the experienced and dedicated staffs, who work

in a team spirit to achieve common goals. In our pursuit for overall

excellence, we have evolved pro-active mechanisms and work culture with

introducing new food and beverages to satisfy customer and attract new

customer.

The Success of Organization will always depend on knowledge,

experience and skills of the promoters, so it is necessary that whosoever are

the owners of the company they must pour their blood to build image of the

company.

3.4 PLUS POINTS OF OUR RESTAURANT THAN THE

COMPETITORS

1. Give customers high quality foods.

2. Serve quickly than the competitors

3. Location of restaurant at clean and pleasant environment.

4. Serve the customers at a fair price than the competitors

5. Use of highest quality, freshest ingredients to make foods.

6. Use of the most current state of cooking equipment to ensure quality

and safety in serving the customers.

7. Our restaurant provides a clean, comfortable environment especially

suited for families.

3.5 ESTIMATED STAFFS IN RESTAURANT

TOTAL STAFF : 40

MORNING STAFF: 8

AFTERNOON STAFF 16

EVENING STAFF 16

40

CHAPTER 4

PRODUCT PROFILE

� PRODUCT CHARACTERISTICS

(1) Restaurant

- A new concept of restaurant in the city

- Special facilities: Membership card

- Special discounts on festivals

- Wide range of varieties in menu and quality food

(2) Banquets

- Lawn-cum-pool side banquet halls are there

- Capacity: Lawn side : 300 persons

In side : 200 persons

- The main advantage of the design of banquet hall is that at the

same time on the one place two parties can be simultaneously

arranged.

- And second one is in house banquet hall, which in-house hall can

be used as a banquet hall when it is unused for discotheque

- In-house is specially designed for conferences, with extra

chargeable services.

- “Environment”, which customers must consider at the time of

decision-making. Customers can get here very different, peaceful,

enjoyable and unique environment.

CHAPTER 5

PROMOTERS OF PROFILE

Name Mr. Prajapati Mahesh S.

Address Palanpur

Age 22 Years.

Qualification M.B.A (Marketing), B.B.A (Marketing & finance)

Name Mr. Limbachiya Hemang D.

Address Patan

Age 22 Years.

Qualification M.B.A (Marketing), B.Com (Accounts & Auditing)

Name Mr. Patel Kiran J.

Address Palanpur

Age 23 Years.

Qualification M.B.A (Finance), B.B.A. (Finance & Marketing)

Name Mr. Patel Bhailal M.

Address Mehsana

Age 23 Years.

Qualification M.B.A (Marketing), B.B.A. (Export & Marketing)

CHAPTER 6

MENU OF HARMONY

� SOUP

Tomato Soup 30.00

Sweet Corn Soup 40.00

Sweet Corn Veg. Soup 45.00

Veg. Hot & Sour Soup 40.00

Veg. Man-Chow Soup 45.00

Cream Of Veg. Soup 40.00

Veg. Noodle Soup 40.00

� APPETISERS

Paneer Tikka Dry 55.00

Veg. Manchurian Dry 40.00

Mushroom Manchurian Dry 50.00

Paneer Chilly Dry 45.00

Veg. Spring Roll 55.00

Spicy Capsicum 45.00

� SALAD

Green salad 25.00

Tomato salad 20.00

Cheese cherry pineapple stick 30.00

Cucumber salad 25.00

� INDIAN PANJABI

HARMONY Sp. Veg. 60.00

Paneer Toofani 55.00

Paneer Tikka Masala 60.00

Paneer Butter Masala 55.00

Paneer Bhurjee 60.00

Paneer Tava Masala 65.00

Paneer Handi 60.00

Paneer Lajavab 60.00

Kadai Paneer 55.00

Paneer Do-Pyaza 60.00

Kesari Handi 55.00

Mutter Paneer 50.00

Palak Paneer 45.00

Dam Aloo 40.00

Sp. Veg. Handi 50.00

Mix Veg. 45.00

Veg. Kadai 50.00

Veg. Kolhapuri 50.00

Veg. Jaipuri 50.00

Veg. Makhanwala 55.00

Veg. Hydrabadi 55.00

Veg. Handi 45.00

Veg. Dilruba 50.00

Veg. Tava Masala 55.00

Veg. Shoal Aur Shabnam 55.00

Kaju Butter Masala 60.00

� KOFTA

Malai Kofta 40.00

Nargish Kofta 45.00

Kashmiri Kofta 45.00

Veg. Kofta 40.00

� SWEET DISH

Shahi Paneer 45.00

Navratna Korma 50.00

Veg. Singapori 50.00

Khoya Kaju 50.00

Dum Aloo Kashmiri 45.00

Paneer Mogalai 55.00

� TANDOORI

Roti 8.00

Butter Roti 10.00

Parotha 12.00

Butter Parotha 15.00

Stuffed Parotha 18.00

Methi Parotha 15.00

Kulcha 15.00

Butter Kulcha 18.00

Stuffed Kulcha 20.00

Nan 15.00

Butter Nan 18.00

Stuffed Nan 18.00

Cheese Nan 20.00

Kashmiri Nan 20.00

� RICE

HARMONY Pulav 50.00

Steam Rice 40.00

Jeera Rice 45.00

Veg. Pulav 50.00

Kashmiri Pulav 55.00

Veg Biryani 55.00

Veg Hydrabadi Biryani 60.00

Handi Biryani 60.00

� FRIED RICE

Veg. Fried Rice 45.00

Noodles Fried Rice 50.00

Garlic Ginger Fried Rice 50.00

Mushroom Fried Rice 55.00

Jeera Fried Rice 50.00

Veg. Hong Kong Fried Rice 60.00

Szechwan Fried Rice 60.00

� DAL

Dal Tadka 35.00

Dal Fry Butter 40.00

Dal Makhani 45.00

� RAITA

Pineapple raita 25.00

Boondi raita 25.00

Mix raita 30.00

Tomato raita 25.00

Onion raita 20.00

Curd 15.00

� CHINESE

American Chopsuey 50.00

Chinese Chopsuey 50.00

Paneer Chilly 55.00

Mushroom Manchurian 50.00

Szechwan Hakka Noodles 45.00

Veg. Manchurian 40.00

Veg. Hong Kong 45.00

Veg. Chow Mien 45.00

Veg Chow-Chow 50.00

Veg Singapore 60.00

Veg Boll In Garlic Sauce 50.00

Veg Hakka Noodles 55.00

� CONTINENTAL

HARMONY Sp. Sizzler 75.00

Veg. Grilled Sizzler 60.00

Backed Macroni With Pineapple 50.00

Backed Veg. With Pineapple 45.00

Backed Spaghetti With Pineapple 50.00

French Revoling 40.00

Backed Macroni 45.00

Backed Spaghetti 45.00

Backed Veg. 40.00

� PAPAD

Roasted Papad 5.00

Fry Papad 8.00

Masala Papad 10.00

� SOUTHINDIAN

HARMONY Sp. Dhosa 35.00

Sada Dhosa 25.00

Masala Dhosa 30.00

Rava Sada Dhosa 30.00

Rava Masala Dhosa 35.00

Paper Sada Dhosa 25.00

Paper Masala Dhosa 35.00

Family Dhosa 50.00

Spring Dhosa 45.00

Mysore Dhosa 35.00

Mysore Masala Dhosa 40.00

Plain Uttapam 25.00

Tomato Uttapam 30.00

Masala Uttapam 35.00

Six In One Uttapam 45.00

Idly Sambhar 30.00

Fry Idly 35.00

Mendu Wada 30.00

Sandwich Uttapam 40.00

Upma 30.00

� SNACKS

HARMONY Break Fast 65.00

Bread Butter 15.00

Bread Butter – Jam 20.00

Veg. Sandwich 20.00

Veg Toast Sandwich 20.00

Veg Grill Sandwich 25.00

Veg Cheese Sandwich 25.00

Veg Cheese Toast Sandwich 30.00

Veg Cheese Grill Sandwich 35.00

Garlic Toast Sandwich 25.00

Veg Club Sandwich 30.00

Cutlet 25.00

Samosa 20.00

Finger Chips 25.00

Masala Sandwich 25.00

Chana Chat 35.00

Wafer 15.00

� HOT BEVERAGES

Tea 8.00

Masala Tea 10.00

Coffee 10.00

Milk 10.00

Bournvita 15.00

Corn Flakes with Milk 25.00

� COLD BEVERAGES

Butter Milk 10.00

Lassi 25.00

Special Lassi 30.00

Fresh Lemon Water 10.00

Lime Soda 15.00

Jal Jeera 10.00

Jal Jeera Soda 15.00

Soft Drinks 12.00

Soda 10.00

Mineral Water 15.00

Cold Coffee 25.00

Cold Coffee With Ice Cream 30.00

� FROZEN DESERTS

Raj Bhog Ice Cream 35.00

Butter Scotch Ice Cream 30.00

Anjeer Ice Cream 30.00

Kaju Draksh Ice Cream 25.00

Kesar Pista Ice Cream 25.00

Cassata Ice Cream 25.00

Vanilla Ice Cream 20.00

Strawberry Ice Cream 20.00

Pineapple Ice Cream 20.00

Chocolate Ice Cream 20.00

� CANDY

Mango Dolly 10.00

Chocobar 15.00

Raspberry dolly 10.00

Chocolate cone 20.00

Butterscotch cone 15.00

� MILK SHAKE

Kaju Draksh 30.00

Kesar Pista 30.00

Raj Bhog 40.00

Butter Scotch 35.00

Anjeer 35.00

Vanilla 25.00

Strawberry 30.00

Pineapple 30.00

� MILK SHAKE WITH ICE CREAM

Kaju Draksh 35.00

Kesar Pista 35.00

Raj Bhog 45.00

Anjeer 40.00

Vanilla 30.00

Strawberry 30.00

Pineapple 30.00

Chocolate 30.00

CHAPTER 7

EQUIPMENTSIN RESTAURANT

7.1 F & B EQUIPMENTS

UNIT

PRICE

TOTAL

COST

ITEM QTY

(Rs.) (Rs.)

SPOON 20 Doz. 115 2300

FORK 20 Doz. 115 2300

KNIFE 10 Doz. 115 1150

SERVICE SPOON 5 Doz. 200 1000

SERVICE FORK 5 Doz. 200 1000

SOUP SPOON 5 Doz. 120 600

LARGE PLATE 6 Doz. 725 4350

SMALL PLATE 6 Doz. 458 2748

SERVING BOWL 6 Doz. 420 2520

DESSERT PLATE 6 Doz. 540 3240

DESSERT FORK 3 Doz. 90 270

DESSERT SPOON 3Doz. 90 270

CUPS AND SAUCERS 4 Doz. 225 900

TEA SPOONS 2 Doz. 95 190

MILK POT 20 Nos. 45 900

SUGAR POT 20 Nos. 47 940

WATER GLASS 80 Nos. 150 12000

SOUP BOWL 3 Doz. 360 1080

WATER JUG 2 Doz. 3000 6000

SERVICE TRAY 20Nos. 225 4500

NAPKIN STAND 5 Nos. 96 480

JUICE GLASS (250 ML) 5 Doz. 130 650

JUICE GLASS (300 ML) 5 Doz. 150 750

SOUP CUP 4 Doz. 225 900

CANDLE STAND 20 Nos. 22 440

STRAW STAND 10 Nos. 13 130

TOOTH PICK STAND 20 Nos. 4 80

SERVICE TRAY

(CONTINENTAL)

10 Nos. 275

2750

BOTTLE OPENER 10 Nos. 6 60

BUFFET TABLES 5 300 1500

ROUND TABLES 8 350 2800

ROUND TABLES ( SMALL ) 20 200 4000

WOODEN CHAIRS 25 110 2750

TOTAL COST 65,548

7.2 KITCHEN EQUIPMENTS

UNIT

PRICE

TOTAL

COST

ITEM QTY.

(Rs.) (Rs.)

3 BURNER GAS RANGE 2 17,000 34000

FOR CHINESE

2 BURNER GAS RANGE

FOR INDIAN

6 16,000 96000

4 BURNER GAS RANGE

CONTINENTAL

2 20,000 40000

BULK COOKER 2 3,000 6000

3 SINK WASH UNIT 2 12,000 24000

WORK TABLE WITH

SHELVES

2 4,000 8000

HOT PICK UP COUNTER 3 5,000 15000

4 DOORS REFRIGERATOR 2 20,000 40000

SALAMANDER / TOASTER 2 12,000 24000

SANDWICH GRILLER 2 11,500 23000

DEEP FAT FRYER 2 5,500 11000

MIXER GRIENDER 2 2,500 5000

WATER COOLER 2 32,000 64000

JUICER 2 9,700 19400

DEGCHI (SMALL) 5 125 625

ROUND SPOON 10 40 400

FLAT SPOON 8 50 400

GARBAGE CANS 4 350 1400

STEEL BOX 4 350 1400

ROLLING PIN 4 20 80

HOT PLATE 4 1,000 4000

LARGE KNIFE 6 100 600

WET MASALA GRINDER 2 700 1400

BUTTER KNIFE 4 63 252

ICE CREAM SCOOPER 4 45 180

FRY PANS 8 40 320

KADAI 5 50 250

SLICER 5 35 175

KNIVES 10 90 900

SMALL OVEN 2 600 1200

TEA CUM MILK BOILER 2 2,200 4400

MOBILE TANDOOR 4 1,100 4400

DINNING TABLE 10 1,800 18000

TOTAL COST 4,49,782

7.3 ELECTRONIC EQUIPMENT

Sr. No EQUIPMENT QTY PRICE PER

QUANTITY

TOTAL

COST

1 TUBE LIGHT 15 200 3,000

2 FANS BIG 7 765 5,355

3 FANS SMALL 5 1250 6,250

4 BULBS 13 40 520

5 SALAMANDER 2 2000 4,000

6 WATER COOLER 2 7200 14,400

7 A.C. 4 25300 1,01,200

8 EXHAUST FANS 4 495 1,980

9 WEIGHT MACHINE 1 5500 5,500

10 REFRIGERATOR 2 19700 39,400

11 GRILLER 2 1375 2,750

12 OVEN 2 3750 7,500

TOTAL COST 1,91,855

7.4 EQUIPMENTS IN BENQUIT HALL

Sr.

No.

EQUIPMENT QTY. PRICE PER

THE

EQUIPMENT

TOTAL

COST

1 TUBE LIGHT 14 200 2800

2 BULBS 25 40 1000

3 A.C. 10 25300 253000

4 VACCUM

CLEANER

2 5000 10000

TOTAL 51 30,540 2,66,800

CHAPTER 8

SALARY BUDGET

� FRONT OFFICE BUDGET

Sr.

No.

DESIGNATION NO. OF

STAFF

SALAR

Y PER

STAFF

MONTHL

Y PAY

Yearly

PAY

1 RESTAURANT

MANAGER

1 10,000 10,000 1,20,000

2 GATE KEEPER 1 1,500 1,500 18,000

3 ACCOUNTANT 1 5,000 5,000 60,000

TOTAL 3 16,500 16,500 1,98,000

� KITCHEN DEPARTMENT

Sr.

No.

DESIGNATION NO. OF

STAFF

SALARY

PER

STAFF

MONT

HLY

PAY

YEARLY

PAY

1 EXECUTIVE

SHEAF

1 6,000 6,000 72,000

2 OTHER SHEAFS 7 3,000 21,000 2,52,000

3 KITCHEN

STEWARD

4 1,200 4,800 57,600

TOTAL 12 31,800 3,81,600

� FOOD & BEVERAGE DEPARTMENT

Sr.

No.

DESIGNATION NO. OF

STAFF

SALARY

PER

STAFF

MONTH

LY PAY

YEARLY

PAY

1 F & B MANAGER 1 6,000 6,000 72,000

2 STEWARD 25 1,500 37,500 4,50,000

TOTAL 26 7,500 43,500 5,22,000

� TOTAL SALARY OF ALL DEPARTMENTS

Sr.

No.

NAME OF DEPARTMENT MONTHLY

PAY

YEARLY PAY

1 FRONT OFFICE 16,500 1,98,000

2 FOOD & BEVERAGES 43,500 5,22,000

3 KITCHEN 31,800 3,81,600

TOTAL 91,800 11,01,600

CHAPTER 9

FIXED (INSTALLATION) COST

Sr.

No.

PARTICULARS AMOUNT

1 CIVIL WORK COST 27,00,000

2 LAND COST 35,00,000

3 KITCHEN COST 6,65,475

4 GAS CONNECTIONS 2,09,467

5 TELEPHONE CONNECTIONS 5,000

6 COMPUTERS 25,000

7 FURNITURE 6,65,091

8 FIRE FIGHTING PLAN 16,300

9 GENERATORS 65,000

TOTAL 7851333

VARIABLE COST

Sr.

No.

PARTICULARS AMOUNT

1 LABOUR COST

1.1 SALARY 91800

1.2 STAFF MEAL 28250

2 ELECTRICITY 61000

3 TELEPHONE 21500

5 MISCELLANEOUS

5.1 STATIONARY 8750

5.2 CLEANING AGENTS 18000

5.3 GAS 13,600

5.4 NEWSPAPERS 1800

TOTAL 2,44,700

CHAPTER 10

MARKET TRENDS

There are certain restaurant in proper city, in Palanpur and deesa

Such as,

o Way wait

o Lajvanti

o Ramdev

o Sudama

o Khodiyar

o Ramzumpdi

o Banas

• But in the surrounding 2 – 5 k.m.s of area, from the region choosen,

there is no availability even of any restaurant.

• Lajvanti and Way wait are, a very popular and good restaurant, once

upon a time has suffered a lot due to the inconsistency in terms of

product and service quality.

• Due to Way wait lost quality people are looking forward for that

quality to come back into the market.

• People want a place where they can get everything “from fun to rest.”

• Highest traffic is being noted on this highway.

• This highway meets to the way of Ahmedabad.

CHAPTER 11

MARKET POTENTIAL

• Lot of developments already done as well as still to be done on the

highway.

• Very long distance from Palanpur and Ahmedabad.

• Road having a lot of traffic.

• Surrounding 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/ quality service to come back into

the market.

• Away from city area. Generally people like to have a peaceful and

different place for the parties.

CHAPTER 12

MARKETING STRATEGIES

� ADVERTISING

o Advertisement in all the local news paper

� Gujarat Samachar

� Sandesh

� Divyabhashkar

� INTERACTIVE MARKETING

• All the customers are targeted through interactive marketing.

• Helps managers or marketer to know customer’s satisfaction level

as well as to know new expectations. Also helps to think towards

serve new segments.

• One way to get customer as well as stakeholders’ feedback and

thus help to increase the value.

� MEMBERSHIP CARDS

• Membership cards for regular/ special customers.

• Regular customers will be included in the membership card

scheme.

• Under this scheme the special benefits that customer can get

� 15 % discount in Restaurant

� 10 % discount in Banquets

� ENTERTAINMENT PROGRAMS

• Food Festival

� Musical and cultural nights

� Exhibition of arts of different states

� Fix rate of dish and Buffet

� CUSTOMER RELATIONSHIP MANAGEMENT (CRM)

• Customer relationship management to build long-term relationship

with customers and to retain existing customers.

• CRM practices would include:

� Greetings on birthday and special occasions

� Gifts to valuable customer.

� Cards customers on birthday and special occasions with an

attractive offer to the customers for special occasion in the

restaurant.

� CUSTOMER QUERY HANDLING

• Query handling on the telephone as well as personally.

CHAPTER 13

ESTIMATED DAYS FOR THE STARTING THE

RESTAURANT

Work Estimated day

Start 0 day

Execution 15 days

Foundation 22 days

Up to Plinth 28 days

Coping 34 days

Bricks works up to linther 53 days

Bricks works up to celing level 66 days

Electrical work 85 days

Slab Work 98 days

Bricks works up to linther 107 days

Bricks works up to celing level 122 days

Electrical work 129 days

Plaster work 165 days

P.O.P work 195 days

Furniture 235 days

Other 255 days

End 270 days

CHAPTER 14

FINANCIAL ANALYSIS

14.1 TRADING ACCOUNT FOR THE YEAR ENDED 31, MARCH -

2006

PARTICULARS AMOUNT PARTICULARS AMOUNT

To Purchase By Sales

To Food Purchase 7,65,715 By Food Sales 19,20,215

To Transportation Cost 71200

To Inventory

Maintenance Cost 24618

To Gross Profit

(Transferred To The P

& L A/c) 10,58,682

Total 19,20,215 Total 19,20,215

14.2 PROFIT & LOSS ACCOUNT FOR THE YEAR ENDED ON 31

MARCH - 2006

Dr.

Cr.

PARTICULARS Amounts PARTICULARS Amounts

Expenditure To Gross Profit 10,58,682

Beverages Consumed 70000

(Transferred from trading

A/c

To Salaries 1161600 Income

To Staff Meal Expenses A/c 28250 Sale Of Food, Beverages 2220000

To Electricity Expenses 21000 Income from banquet hall 675000

To Telephone Expense 61500

To Administrative Expenses 69780

To Stationary Expenses 8750

To Cleaning Agents 18000

To Maintenance & Repairs

A/c 93000

To Gas A/c 13600

To Newspaper Expenses A/c 1800

To Decoration Expenses A/c 65000

To Generator & Diesel A/c 53025

To Panchayat Tax 3500

To Fire Fighting A/c 16300

To Depriciation :

Building 160000

Equipment 35359

Furniture 19000 214359

To Interest On Loan 380000

To Interest On Capital

Kiran A/c 60000

Bhaillal A/c 60000

Hemang A/c 60000

Mahesh A/c 60000

Net profit (transferred to

B/S) 3,75,536

Total 28,95,000 Total 28,95,000

14.3 BALANCE SHEET FOR THE YEAR ENDED 31st MARCH,

2006

Liabilities Amount Assets Amount

Capital A/c Land & Building 6200000

Kiran A/c 1000000 F& B equipment 65548

Bhaillal A/c 1000000 Kitchen Equipment 665475

Hemang A/c 1000000 Gas connections 209467

Mahesh A/c 1000000 Telephone connections 5,000

Computers 25,000

Net profit 3,75,536 Furniture 665091

loan from SBI 4000000 Electronic equipment 191,855

Equipment in restaurant and

banquets hall 266800

fire fighting equipment 16300

Generators 65000

Total 8375536 Total 8375536

CHAPTER 15

CONCLUSION

After preparing the project report on” Entrepreneurship &

Management of Innovations”, we conclude that establishment of any

organization is really a crucial task. The promoters have to deal with many

circumstances which require high involvement in decision making and

strategic planning regarding proper innovations.

However it is essential that the good top management personnel for

the entire Unit who carry out their responsibilities in well manner.

The motto of our restaurant is:-

“TO SERVE THE CUSTOMERS AT FAIR PRICE.”

The only thing that we have to keep in mind that as the market

potential for restaurant is increasing, we have to maintain our reputation by

maintaining the quality of the services and customer relationship also. The

net profit of our restaurant in the year 2006 is Rs. 3,75,536 and we always

try our best to achieve the targeted profit in the later years.

We have tried our level best to prepare this entrepreneurship &

management of Innovation report. If any mistake is there in preparing this

report, please excuse us.