Mixed Menu Restaurants

8/2/2019 Mixed Menu Restaurants

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MADE BY :-

ANKUSH TANWAR

ARUN VENUGOPAL


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MONEY

POTENTIAL FOR A BUYOUT

A PLACE TO SOCIALIZE

CHALLENGE

A FIRM LIFESTYLE

OPPURTUNITY TO EXPRESS ONESELF


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- To Manage a restaurant for someone else, eitheran individual or a chain.

- To Purchase a franchise and operate the

franchise restaurant.- To Buy an Existing Restaurant, operate it as t is,

or change the concept.

- To Build a New Restaurant and Operate It.


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ORIGINA

L

INVESTM

ENT

NEEDED

EXPERIE

NCE

NEEDED

POTENTI

AL

PERONA

L STRESS

PSYCHOL

OGICAL

COST OF

STRESS

FINANCI

AL RISK

POTENTI

AL

REWARD

BUY Medium High High High High High

BUILD Highest High High Highest Highest High

FRANCHISE

Medium Low Medium Medium Medium High

MANAGE None Medium Medium Medium None Medium


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Refers to a type of Restaurant where more than OneCuisine is Served.

Gaining Popularity as they offer a large number ofchoices of food.

In terms of Staff Required and Type of Food beingserved, it can be a Successful Venture.

Opportunity to Create an Own Trademark and

Brand of Sweets and Snacks. Can be Expanded to a Chain Restaurant.


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Make a Restaurant Business Plan.

Arrange for Finances.

Choose a Suitable Location.

Choose a Suitable Name.

Hire Employees.

Market and Advertise.


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1. Business Marketing Initiated.2. Layout and Equipment Planned.3. Menu Determined.4. First Architectural Sketches Made.

5. Licensing and Approvals Sought.6. Financing Arranged.7. Working Blueprints Developed.8. Contracts Let for Bidding.

9. Contractor Selected.10. Construction Begins.11. Furnishing and Equipment Ordered.12. Employees Hired.13. Hourly Employees Selcected and Trained.14. Restaurant Opened.


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EATING ADDA


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MISSION STATEMENT :-

We Aim to be a premier Growth Company with aBalanced approach towards people, quality and

profits; to cultivate customer loyalty by listening to,caring about, and providing customers with a goodand satisfying dining experience; to enhance a highlevel of ethics, excellence, innovation and integrity toattract. Develop and retain a superior team; to befocused, sensitive and responsive to our employeesand their environment.

VISION :-

To Savor and Share the Mouthwatering Dishes withUltimate Taste and Relishing Freshness and EnsuringSuperior Customer Experience by providing HighestStandards of Product Quality and Service.


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1. Budgeting.

2. Decor.

3. Colour Scheme.

4. Spacing.5. Seating Layout.

6. Kitchen Area Layout.

7. Staff Calculation.

8. Orgn. Chart for Staff.9. Duties and Responsibility.

10. Menu Plan.


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1. Furniture

- Chairs ( Steel Frame with a Plastic Seating.)

- Tables ( Steel Frame with a Marble Top Finishing.)

2. Fabrics/ Linen

- Only Linen would be Restaurant Napkins.

3. Lighting

- Use of Fluorescent Bulbs.

- Bulbs Covered with a Plastic White Coloured Leaf.4. Air Conditioning & Heating

- Use of Central Air Conditioning.

- Ideal Temp.in Restaurant at 22- 24 C.


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5. Tiling

- Use of Unglazed tiles in Earthenware Colorsin the Floor.

- No Tiles to be Used in Walls.

6. Pictures and Prints

- Big Poster in the Middle Section in Each Wall.

- Picture Depicting Dish or ShowingMonuments and Culture of India.

- Focus is to Show or Market India as aDestination and also to Market our OwnDishes which would lead to Impulse Buying.


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- Space Allocation :

Dining Room 60% of total area.

Kitchen, Storage 40% of total area.

- Each Guest given an Area of 15Sq. Ft.

- Total no. of Covers 100.

- Traffic Path Between Occupied Chairs would be

18 Inches wide.


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- WALLS :

Would be Orange and Purple Split Half Ways.

Picture present in Middle Part of Wall.

- CEILINGS :

Would be Plain White in Colour.

Bulbs Covered in Artificial Leaf.

- UNIFORMS :

Divided into 3 Categories :


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- MANAGERS :

White Shirt.Black Pant.Black Coat.

Red Checked Tie.Black Formal Shoes.

- SUPERVISORY

LEVEL :

Yellow Shirt.Grey Pant.Black Cap.Black Formal Shoes.

- TEAM MEMBERS

:

Orange Shirt with PurpleStripes.

Black Pant.Cap

Black Formal Shoes.


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Rest. Mngr. 1

Asst. Rest. Mngr. 1

Supvr. - 3+1

Asst. Supvr.

1

Team Member 10+2

Cleaner 2

Sous Chef

1

Chef de Partie 3

Commis I/II/III - 6


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Expanding into Chains.

Going into Outdoor Catering.

Restaurant Management Training Programme.


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Mixed Menu Restaurants

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