FEASIBILITY REPORT ON ESTABLISHING

THE HARMONY RESTRAURANT

In partial fulfillment of Entrepreneurship & Management

of Innovations

SUBMITTED TO:-PROF. KISHOR BARADPROF. VIPUL PATEL

SUBMITTED BY:
-LIMBACHIYA HEMANG D. 13PATEL BHAILAL M. 21PATEL KIRAN J. 30PRAJAP
ATI MAHESH S.47
V.M. PATEL INSTITUTE OF MANAGEMENTGANPAT VIDYANAGAR, KHERVA

PREFACE
It is a pleasure to keep this report in front of you. Project report isvitally important
for M.B.A students because it develops the feelings amongthe students about
industrial environment and business to develop the practical base. Theoretical
knowledge is true only when we apply the samein the practical.In the final year
M.B.A there is a subject named Entrepreneurshipand management of innovation
Project. Under the said curriculum astudent has to do a detail analysis of a
particular company. At the same timewe must know that what are the Strengths and
weakness of the company byanalyzing overall organizational structure and its
operations. Andsimultaneously analyze the opportunities and threats for
establishing therestaurant.In order to establish co-relation between the theoretical
studies and practical training, it was suggested that some company should be
analyzedand accordingly we had done the analysis of HARMONY RESTAURANT

ACKNOWLEDGEMENT
We, the below mentioned students of the V. M. Patel Institute of Management,
Kherva, here by pay our very sincere thanks to the Prof.Kishor Barad for giving us
the wonderful opportunity for doing aentrepreneurship and management of
innovation in our interest area as a partof our study.We would like to extend our
sincere thanks to the V. M. Patel Instituteof Management, Kherva, affiliated to the
said university for giving us theopportunity to increase our practical knowledge in
our interest of management area.We also thanks to Prof. Kishor Barab who
motivated us to undertakethis project. He spent innumerable hours pursuing the
first draft, suggestingmany constructing and valuable modifications and critiques
and there after largely contributed in editing the final draft. The contents of the
report have been considerably enriched in the process. We are also thankful to all
the professors of the institute for their very good support

CHAPTER 1
INTRODUCTION ABOUT THE CONCEPT OFRESTAURANT
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 avariety of comfortable
seating arrangements to accommodate anyone froma 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 orderingand 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 avariety 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 servicesare more
personalized than professional.
2.
Hotels are classified into A, B, C and Economy category whileGuesthouses fall under
Upper, Medium and Economy class.Tariff quoted in A and B category hotels include
all meals, a systemfollowed by most establishments. The guesthouses is a less
formalfacility 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 isAdvisable to
book hotel rooms in advance.
1.4
RESTAURANT CHAIN

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

many different locations either under shared corporateownership or franchising
agreements.
1.5
FAST-FOOD RESTAURANT

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

after ordering and by minimal service. Food purchased may or may not be eaten
quickly as well.

CHAPTER 2SCOPE OF THE PROJECT

The aim of preparing this project report is to know how to establishthe
restaurant.The location of the restaurant is on Aroma circle, Abad 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 agriculturalland, which is needed to be converted
into Non-agricultural land. This procedure requires minimum 4 months. Construction
work can be startedwhen the government approves this land as a non-agricultural.
The minimumtime 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 isfor
marketer to provide the services so; its a challenging job.
Service-product mix consists of:
Restaurant

Banquets hallThere 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 hugemarket
potential. There is a lack of outstanding quality in the niche marketwhere the
restaurant is planning to enter. The survey also shows certainunmet demands of
customers in the market, which the restaurant is going totarget. Such as, poolside
banquet halls, modern styled , a peacefulenvironment (coffee shop).Though the cost
of the project is very high, the project is expected togenerate higher profits in the
long run.

CHAPTER 3RESTAURANT PROFILE

Registered Name
HARMONY RESTAURANT

Size of Restaurant
Medium Scale Restaurant

Products
Food & Beverages

Bankers 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 customers needs.

To achieve the economies of scale to minimize costs whilemaximizing 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 andthe 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 satisfycustomer by providing quality food at competitive price and
adhering tostrict 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 overallexcellence, we have evolved pro-active mechanisms and work culture
withintroducing new food and beverages to satisfy customer and attract
newcustomer.The Success of Organization will always depend on
knowledge,experience and skills of the promoters, so it is necessary that whosoever
arethe owners of the company they must pour their blood to build image of
thecompany.
3.4 PLUS POINTS OF OUR RESTAURANT THAN THECOMPETITORS
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 competitors5.Use of highest quality, freshest ingredients to
make foods.6.Use of the most current state of cooking equipment to ensure
qualityand safety in serving the customers.
7.
Our restaurant provides a clean, comfortable environment especiallysuited for
families.
3.5 ESTIMATED STAFFS IN RESTAURANT
TOTAL STAFF : 40MORNING STAFF: 8AFTERNOON STAFF 16EVENING STAFF 1640

CHAPTER 4PRODUCT 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 personsIn
side : 200 persons-The main advantage of the design of banquet hall is that at
thesame time on the one place two parties can be simultaneouslyarranged.-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 extrachargeable services.-Environment, which customers must
consider at the time of decision-making. Customers can get here very different,
peaceful,enjoyable and unique environment.

CHAPTER 5PROMOTERS 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 6MENU OF HARMONY

SOUP
Tomato Soup30.00Sweet Corn Soup40.00Sweet Corn Veg. Soup45.00Veg. Hot &
Sour Soup40.00Veg. Man-Chow Soup45.00Cream Of Veg. Soup40.00Veg. Noodle
Soup40.00

APPETISERS
Paneer Tikka Dry55.00Veg. Manchurian Dry40.00Mushroom Manchurian
Dry50.00Paneer Chilly Dry45.00Veg. Spring Roll55.00Spicy Capsicum45.00

SALAD
Green salad25.00Tomato salad20.00Cheese cherry pineapple stick30.00Cucumber
salad25.


INDIAN PANJABI
HARMONY Sp. Veg.60.00Paneer Toofani55.00Paneer Tikka Masala60.00Paneer Butter
Masala55.00Paneer Bhurjee60.00Paneer Tava Masala65.00Paneer
Handi60.00Paneer Lajavab60.00Kadai Paneer 55.00Paneer Do-Pyaza60.00Kesari
Handi55.00Mutter Paneer50.00Palak Paneer45.00Dam Aloo40.00Sp. Veg.
Handi50.00Mix Veg.45.00Veg. Kadai50.00Veg. Kolhapuri50.00Veg. Jaipuri50.00Veg.
Makhanwala55.00Veg. Hydrabadi55.00Veg. Handi45.00Veg. Dilruba50.00Veg. Tava
Masala55.00Veg. Shoal Aur Shabnam55.00Kaju Butter Masala60.0


KOFTA
Malai Kofta 40.00
Nargish Kofta45.00Kashmiri Kofta45.00Veg. Kofta40.00

SWEET DISH
Shahi Paneer45.00 Navratna Korma50.00Veg. Singapori50.00Khoya Kaju50.00Dum
Aloo Kashmiri45.00Paneer Mogalai55.00

TANDOORI
Roti8.00Butter Roti10.00Parotha12.00Butter Parotha15.00Stuffed
Parotha18.00Methi Parotha15.00Kulcha15.00Butter Kulcha18.00Stuffed Kulcha20.00
Nan15.00Butter Nan18.00

Stuffed Nan18.00Cheese Nan20.00Kashmiri Nan20.00

RICE
HARMONY Pulav 50.00
Steam Rice40.00Jeera Rice45.00Veg. Pulav50.00Kashmiri Pulav55.00Veg
Biryani55.00Veg Hydrabadi Biryani60.00Handi Biryani60.00

FRIED RICE
Veg. Fried Rice45.00 Noodles Fried Rice50.00Garlic Ginger Fried
Rice50.00Mushroom Fried Rice55.00Jeera Fried Rice50.00Veg. Hong Kong Fried
Rice60.00Szechwan Fried Rice60.00

DAL
Dal Tadka35.00Dal Fry Butter40.00

Dal Makhani45.00


RAITA
Pineapple raita 25.00
Boondi raita25.00Mix raita30.00Tomato raita25.00Onion raita20.00Curd15.00

CHINESE
American Chopsuey50.00Chinese Chopsuey50.00Paneer Chilly55.00Mushroom
Manchurian50.00Szechwan Hakka Noodles45.00Veg. Manchurian40.00Veg. Hong
Kong45.00Veg. Chow Mien45.00Veg Chow-Chow50.00Veg Singapore60.00Veg Boll In
Garlic Sauce50.00Veg Hakka Noodles55.00

CONTINENTAL
HARMONY Sp. Sizzler75.00

Veg. Grilled Sizzler60.00Backed Macroni With Pineapple50.00Backed Veg. With

Pineapple45.00Backed Spaghetti With Pineapple50.00French Revoling40.00Backed
Macroni45.00Backed Spaghetti45.00Backed Veg.40.00

PAPAD
Roasted Papad5.00Fry Papad8.00Masala Papad10.00

SOUTHINDIAN
HARMONY Sp. Dhosa 35.00
Sada Dhosa25.00Masala Dhosa30.00Rava Sada Dhosa30.00Rava Masala
Dhosa35.00Paper Sada Dhosa25.00Paper Masala Dhosa35.00Family
Dhosa50.00Spring Dhosa45.00Mysore Dhosa35.00Mysore Masala Dhosa40.00Plain
Uttapam25.0

Tomato Uttapam30.00Masala Uttapam35.00Six In One Uttapam45.00Idly

Sambhar30.00Fry Idly35.00Mendu Wada30.00Sandwich Uttapam40.00Upma30.00

SNACKS
HARMONY Break Fast65.00Bread Butter15.00Bread Butter Jam20.00Veg.
Sandwich20.00Veg Toast Sandwich20.00Veg Grill Sandwich25.00Veg Cheese
Sandwich25.00Veg Cheese Toast Sandwich30.00Veg Cheese Grill
Sandwich35.00Garlic Toast Sandwich25.00Veg Club
Sandwich30.00Cutlet25.00Samosa20.00Finger Chips25.00Masala
Sandwich25.00Chana Chat35.00Wafer15.00

HOT BEVERAGES
Tea8.00Masala Tea10.00Coffee10.00Milk10.00Bournvita15.00Corn Flakes with
Milk25.00

COLD BEVERAGES
Butter Milk10.00Lassi25.00Special Lassi30.00Fresh Lemon Water10.00Lime
Soda15.00Jal Jeera10.00Jal Jeera Soda15.00Soft Drinks12.00Soda10.00Mineral
Water15.00Cold Coffee25.00Cold Coffee With Ice Cream30.00

FROZEN DESERTS
Raj Bhog Ice Cream35.00Butter Scotch Ice Cream30.00

Anjeer Ice Cream 30.00Kaju Draksh Ice Cream25.00Kesar Pista Ice

Cream25.00Cassata Ice Cream25.00Vanilla Ice Cream20.00Strawberry Ice
Cream20.00Pineapple Ice Cream20.00Chocolate Ice Cream20.00

CANDY
Mango Dolly10.00Chocobar15.00Raspberry dolly10.00Chocolate
cone20.00Butterscotch cone15.00

MILK SHAKE
Kaju Draksh30.00Kesar Pista30.00Raj Bhog40.00Butter
Scotch35.00Anjeer35.00Vanilla25.00Strawberry30.00Pineapple30.0

Dal Makhani45.00

RAITA
Pineapple raita 25.00
Boondi raita25.00Mix raita30.00Tomato raita25.00Onion raita20.00Curd15.00

CHINESE
American Chopsuey50.00Chinese Chopsuey50.00Paneer Chilly55.00Mushroom
Manchurian50.00Szechwan Hakka Noodles45.00Veg. Manchurian40.00Veg. Hong
Kong45.00Veg. Chow Mien45.00Veg Chow-Chow50.00Veg Singapore60.00Veg Boll In
Garlic Sauce50.00Veg Hakka Noodles55.00

CONTINENTAL
HARMONY Sp. Sizzler75.00

Veg. Grilled Sizzler60.00Backed Macroni With Pineapple50.00Backed Veg. With

Pineapple45.00Backed Spaghetti With Pineapple50.00French Revoling40.00Backed
Macroni45.00Backed Spaghetti45.00Backed Veg.40.00

PAPAD
Roasted Papad5.00Fry Papad8.00Masala Papad10.00

SOUTHINDIAN
HARMONY Sp. Dhosa 35.00
Sada Dhosa25.00Masala Dhosa30.00Rava Sada Dhosa30.00Rava Masala
Dhosa35.00Paper Sada Dhosa25.00Paper Masala Dhosa35.00Family
Dhosa50.00Spring Dhosa45.00Mysore Dhosa35.00Mysore Masala Dhosa40.00Plain
Uttapam25.00

Tomato Uttapam30.00Masala Uttapam35.00Six In One Uttapam45.00Idly

Sambhar30.00Fry Idly35.00Mendu Wada30.00Sandwich Uttapam40.00Upma30.00

SNACKS
HARMONY Break Fast65.00Bread Butter15.00Bread Butter Jam20.00Veg.
Sandwich20.00Veg Toast Sandwich20.00Veg Grill Sandwich25.00Veg Cheese
Sandwich25.00Veg Cheese Toast Sandwich30.00Veg Cheese Grill
Sandwich35.00Garlic Toast Sandwich25.00Veg Club
Sandwich30.00Cutlet25.00Samosa20.00Finger Chips25.00Masala
Sandwich25.00Chana Chat35.00Wafer15.0

HOT BEVERAGES
Tea8.00Masala Tea10.00Coffee10.00Milk10.00Bournvita15.00Corn Flakes with
Milk25.00

COLD BEVERAGES
Butter Milk10.00Lassi25.00Special Lassi30.00Fresh Lemon Water10.00Lime
Soda15.00Jal Jeera10.00Jal Jeera Soda15.00Soft Drinks12.00Soda10.00Mineral
Water15.00Cold Coffee25.00Cold Coffee With Ice Cream30.00

FROZEN DESERTS
Raj Bhog Ice Cream35.00Butter Scotch Ice Cream30.00

Anjeer Ice Cream 30.00Kaju Draksh Ice Cream25.00Kesar Pista Ice

Cream25.00Cassata Ice Cream25.00Vanilla Ice Cream20.00Strawberry Ice
Cream20.00Pineapple Ice Cream20.00Chocolate Ice Cream20.00

CANDY
Mango Dolly10.00Chocobar15.00Raspberry dolly10.00Chocolate
cone20.00Butterscotch cone15.00

MILK SHAKE
Kaju Draksh30.00Kesar Pista30.00Raj Bhog40.00Butter
Scotch35.00Anjeer35.00Vanilla25.00Strawberry30.00Pineapple30.0


MILK SHAKE WITH ICE CREAM
Kaju Draksh35.00Kesar Pista35.00Raj
Bhog45.00Anjeer40.00Vanilla30.00Strawberry30.00Pineapple30.00Chocolate30.0

CHAPTER 7EQUIPMENTSIN RESTAURANT

7.1 F & B EQUIPMENTSITEMQTYUNITPRICETOTALCOST(Rs.)(Rs.)

SPOON20 Doz.115
2300
FORK20 Doz.115
2300
KNIFE10 Doz.115
1150
SERVICE SPOON5 Doz.200
1000
SERVICE FORK5 Doz.200
1000
SOUP SPOON5 Doz.120
600
LARGE PLATE6 Doz.725
4350
SMALL PLATE6 Doz.458
2748
SERVING BOWL6 Doz.420
2520
DESSERT PLATE6 Doz.540
3240
DESSERT FORK3 Doz.90
270
DESSERT SPOON3Doz.90
270
CUPS AND SAUCERS4 Doz.225

900
TEA SPOONS2 Doz.95
190
MILK POT20 Nos.45
900
SUGAR POT20 Nos.47
940
WATER GLASS80 Nos.150
12000
SOUP BOWL3 Doz.360
1080
WATER JUG2 Doz.3000
6000
SERVICE TRAY20Nos.225
4500

NAPKIN STAND5 Nos.96

480
JUICE GLASS (250 ML)5 Doz.130
650
JUICE GLASS (300 ML)5 Doz.150
750
SOUP CUP4 Doz.225
900
CANDLE STAND20 Nos.22
440

STRAW STAND10 Nos.13

130
TOOTH PICK STAND20 Nos.4
80

SERVICE TRAY(CONTINENTAL)10 Nos.275

2750
BOTTLE OPENER10 Nos.6
60
BUFFET TABLES 5300
1500
ROUND TABLES 8350
2800
ROUND TABLES ( SMALL )20200
4000
WOODEN CHAIRS 25110
2750
TOTAL COST
65,548
7.2
KITCHEN EQUIPMENTS

ITEMQTY.UNITPRICETOTALCOST(Rs.)(Rs.)
3 BURNER GAS RANGEFOR CHINESE217,000340002 BURNER GAS RANGEFOR
INDIAN616,000960004 BURNER GAS RANGECONTINENTAL220,00040000BULK
COOKER23,00060003 SINK WASH UNIT212,00024000WORK TABLE
WITHSHELVES24,0008000HOT PICK UP COUNTER35,000150004 DOORS
REFRIGERATOR220,00040000SALAMANDER / TOASTER212,00024000SANDWICH
GRILLER211,50023000DEEP FAT FRYER25,50011000MIXER
GRIENDER22,5005000WATER COOLER232,00064000

JUICER29,70019400DEGCHI (SMALL)5125625ROUND SPOON1040400FLAT

SPOON850400GARBAGE CANS43501400STEEL BOX43501400ROLLING
PIN42080HOT PLATE41,0004000LARGE KNIFE6100600WET MASALA
GRINDER27001400BUTTER KNIFE463252ICE CREAM SCOOPER445180FRY
PANS840320KADAI550250SLICER535175KNIVES1090900SMALL OVEN26001200TEA
CUM MILK BOILER22,2004400MOBILE TANDOOR41,1004400DINNING
TABLE101,80018000

TOTAL COST4,49,7827.3 ELECTRONIC EQUIPMENTSr. NoEQUIPMENTQTYPRICE PER

QUANTITYTOTALCOST
1TUBE LIGHT152003,0002FANS BIG77655,3553FANS
SMALL512506,2504BULBS13405205SALAMANDER220004,0006WATER
COOLER2720014,4007A.C.4253001,01,2008EXHAUST FANS44951,9809WEIGHT
MACHINE155005,500

10REFRIGERATOR21970039,40011GRILLER213752,75012OVEN237507,500
TOTAL COST1,91,8557.4 EQUIPMENTS IN BENQUIT HALLSr.No.EQUIPMENTQTY.PRICE
PER THEEQUIPMENTTOTALCOST
1TUBE LIGHT1420028002BULBS254010003A.C.10253002530004VACCUMCLEANER
2500010000

TOTAL5130,5402,66,800

CHAPTER 8SALARY BUDGET

FRONT OFFICE BUDGETSr.No.DESIGNATIONNO. OFSTAFFSALAR Y PER

STAFFMONTHLY PAYYearlyPAY

1RESTAURANTMANAGER 110,00010,0001,20,0002GATE
KEEPER11,5001,50018,0003ACCOUNTANT15,0005,00060,000
TOTAL316,50016,5001,98,000

KITCHEN DEPARTMENTSr.No.DESIGNATIONNO. OFSTAFFSALARYPER

STAFFMONTHLYPAYYEARLYPAY
1EXECUTIVESHEAF16,0006,00072,0002OTHER SHEAFS73,00021,000
2,52,0003KITCHENSTEWARD41,2004,80057,600
TOTAL1231,8003,81,600

FOOD & BEVERAGE DEPARTMENTSDESIGNATIONNO. OF SALARY MONTHYEARLY

r.No.STAFFPER STAFFLY PAYPAY

1F & B MANAGER16,0006,00072,0002STEWARD251,50037,5004,50,000
TOTAL267,50043,5005,22,000

TOTAL SALARY OF ALL DEPARTMENTSSr.No.NAME OF

DEPARTMENTMONTHLYPAYYEARLY PAY
1FRONT OFFICE16,5001,98,0002FOOD &
BEVERAGES43,5005,22,0003KITCHEN31,8003,81,600
TOTAL91,80011,01,600

CHAPTER 9FIXED (INSTALLATION) COST

Sr.No.PARTICULARSAMOUNT
1CIVIL WORK COST27,00,0002LAND COST35,00,0003KITCHEN COST6,65,4754GAS
CONNECTIONS2,09,4675TELEPHONE

CONNECTIONS5,0006COMPUTERS25,0007FURNITURE6,65,0918FIRE FIGHTING
PLAN16,3009GENERATORS65,000
TOTAL
7851333
VARIABLE COSTSr.No.PARTICULARSAMOUNT1LABOUR COST
1.1SALARY918001.2STAFF MEAL28250
2ELECTRICITY
61000
3TELEPHONE
21500
5MISCELLANEOUS
5.1STATIONARY87505.2CLEANING
AGENTS180005.3GAS13,6005.4NEWSPAPERS1800
TOTAL2,44,700

CHAPTER 10MARKET TRENDS

There are certain restaurant in proper city, in Palanpur and deesaSuch 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, onceupon 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 thatquality 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 11MARKET POTENTIAL

Lot of developments already done as well as still to be done on thehighway.

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 intothe market.

Away from city area. Generally people like to have a peaceful anddifferent place for
the parties

CHAPTER 12MARKETING 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 customers satisfaction levelas well as to know

new expectations. Also helps to think towardsserve new segments.

One way to get customer as well as stakeholders feedback andthus help to

increase the value.

MEMBERSHIP CARDS

Membership cards for regular/ special customers.

Regular customers will be included in the membership cardscheme.

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 relationshipwith 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 anattractive offer to the
customers for special occasion in therestaurant.

CUSTOMER QUERY HANDLING

Query handling on the telephone as well as personally

CHAPTER 13ESTIMATED DAYS FOR THE STARTING THERESTAURANTWorkEstimated

day
Start0 dayExecution15 daysFoundation22 daysUp to Plinth28 daysCoping34
daysBricks works up to linther53 daysBricks works up to celing level66
daysElectrical work85 daysSlab Work98 daysBricks works up to linther107
daysBricks works up to celing level122 daysElectrical work129 daysPlaster work165
daysP.O.P work195 daysFurniture235 daysOther255 daysEnd270 days
CHAPTER 14FINANCIAL ANALYSIS14.1
TRADING ACCOUNT FOR THE YEAR ENDED 31, MARCH -2006

PARTICULARSAMOUNTPARTICULARSAMOUNT

To Purchase

By Sales
To Food Purchase 7,65,715By Food Sales 19,20,215To Transportation Cost71200To
InventoryMaintenance Cost24618
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
.
PARTICULARSAmountsPARTICULARSAmountsExpenditure

To Gross Profit10,58,682
Beverages Consumed70000(Transferred from tradingA/cTo Salaries1161600
Income
To Staff Meal Expenses A/c28250Sale Of Food, Beverages 2220000To Electricity
Expenses21000Income from banquet hall675000To Telephone Expense61500To
Administrative Expenses69780To Stationary Expenses8750To Cleaning
Agents18000To Maintenance & RepairsA/c93000To Gas A/c13600To Newspaper
Expenses A/c1800To Decoration Expenses A/c65000To Generator & Diesel
A/c53025To Panchayat Tax3500To Fire Fighting A/c16300To Depriciation :Building
160000Equipment 35359Furniture 19000 214359To Interest On Loan380000
To Interest On Capital
Kiran A/c 60000Bhaillal A/c60000Hemang A/c60000Mahesh A/c60000

Net profit (transferred toB/S)3,75,536

Total28,95,000Total28,95,000

14.3

ALANCE SHEET FOR THE YEAR ENDED 31st MARCH,

2006LiabilitiesAmountAssetsAmount

Capital A/c Land & Building6200000Kiran A/c 1000000F& B equipment65548Bhaillal

A/c1000000Kitchen Equipment665475Hemang A/c1000000Gas
connections209467Mahesh A/c1000000Telephone
connections5,000Computers25,000
Net profit3,75,536
Furniture665091loan from SBI4000000Electronic equipment191,855 Equipment in
restaurant and banquets hall266800fire fighting equipment16300Generators65000
Total8375536Total8375536

CHAPTER 15CONCLUSION
After preparing the project report on Entrepreneurship &Management of
Innovations, we conclude that establishment of anyorganization is really a crucial
task. The promoters have to deal with manycircumstances which require high
involvement in decision making andstrategic 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 bymaintaining the
quality of the services and customer relationship also. Thenet profit of our
restaurant in the year 2006 is Rs.
3,75,536

and

we alwaystry 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 thisreport, please excuse us.