Chapter: - 1

Mission
Haveli is a great place to eat, with village like ambience, natural environment and great authentic Gujarati food.
The mission is not only to have great tasting food, but have efficient and friendly service because customer
satisfaction is paramount. We want to be the restaurant choice for all families and singles, young and old, male or
female. Employee welfare will be equally important to our success. Everyone will be treated fairly and with the
utmost respect. We want our employees to feel a part of the success of Haveli. Happy employees make happy
guests.
We will combine food, atmosphere, ambiance, and a friendly staff to create a sense of 'place' in order to reach our
goal of overall value in the dining/entertainment experience. We want fair profits for the owners, and a rewarding
place to work for the employees.
So, mission of Haveli as per below:

To provide quality traditional Gujarati food to our customers.

To provide efficient and friendly service to our customer.

To provide a village like peaceful and pure ambience.

To provide an opportunity to our customers to have happy time with their friends and family.

Objectives

To provide high quality food to the customers.

To provide better environment to the customers.

Stay with the principle of being a village like restaurant with no modern facility.

Keeping food cost and employee labor cost under revenue so we can achieve a higher profit.

To generate Rs. 1,39,50,000 in sales for the first year.

To increase the growth rate of revenue from 8% in second year to 45% in the 10th year.
1

To expand to at least one new locations by the end of the seventh year.

Key to Success
The creation of a unique and innovative fine dining atmosphere will differentiate us from the competition.
The restaurant will stand out from the other restaurants in the area because of the unique design and dcor,
which gives a life time experience of a fine dining in a village atmosphere.
Product quality. Not only great food but great service and atmosphere.
The variety of food items will appeal to a wide and varied clientele.
We will have special Haveli day on every Wednesday with 30% discounts. Also theme based on festivals like
Independence Day, Rakshabandhan, Diwali, etc. All this will attract a varied clientele to Haveli.
Controlling costs at all times without exception.
Due to intense competition, restaurateurs must look for ways to differentiate their place of business in order to
achieve and maintain a competitive advantage. The founders of Haveli realize this, the fact that no other
restaurant in the area has this concept and atmosphere presents us with a window of opportunity and an entrance
into a profitable niche in the market.

Chapter: - 2

About Haveli
Talking of a restaurant usually brings to the mind a picture of a brightly lit, air-conditioned hall, with music
playing in the background, and waiters waiting on us and jotting down our selections from the menu card. Can
you imagine a place where there are no closed rooms or halls, lanterns used instead of heavy lighting, natural air
replacing air-conditioned air, folk songs being sung without mikes, muddy lanes, homely food served on a tree
leaf, and everything around resembling a typical Indian village?!
Another distinguishing characteristic of the place is that you get to decide the menu and pay the bill at the
reception itself. Selecting from the menu at your seat deprives you of the necessary relaxation. Paying the bill
earlier on frees the mind from thinking about the expense. Well, if you haven't heard of any such place, come
home to Haveli.
Haveli is not only designed like a village; the staff accords to you the same, warm hospitality you would likely
experience in an Indian village. As soon as you step in, you can let go of your worries. The atmosphere is imbued
with a proximity to nature that relaxes the mind. There are no doors to be seen here which emphasizes the focus
on freeing the mind. The waiters and other staff are dressed in traditional Indian gear, with either a turban or a
topi on their heads, dressed in the very typical dhoti-kurta. The interior design is certainly in a class of its own,
proudly symbolizing Indian culture.

Havelis Environment
Haveli, true to its literal sense, impresses with its vast, open spaces that free the mind. There are no physical
obstructions, even in the form of doors or walls. The natural connect with the plants and the muddy lanes itself
delivers the mind from all day-to-day concerns. The pronounced village-like environment is experienced in every
nook and corner of Haveli.
There are lanterns to light up the place, the entire area is mud-plastered, and even the entertainment section uses
no modern sound systems. The effect is further enhanced with the staff dressed in a traditional, Indian style.
Whats more, it is not merely the village-style apparel donned by the staff; they also exhibit a heart-felt
hospitality typical of village folks!
City folks are deprived of the natural beneficence of countryside living. The designer strives to recreate for them
the simple and pure magic of the village life through the medium of his restaurant, Haveli. The experience is
3

relaxing and a welcome departure for the stressed mind, thanks to a complete crossover from the artificial
environs within the city.

Food at Haveli
When every single inch of Haveli is infused with the spirit of the Indian village, how can the food and service
be any different! The food is certainly consistent with village staples. And just as pure.
Do not look around for a washbasin to wash your hands. There is a turbaned attendant to pour water on your
hands. In keeping with a seating arrangement typical to Indian villages, you sit on the mud floor; you have a low,
wooden plank that serves as a table of sorts. The best way is to sit in a cross-legged posture. The Ayurveda
informs that this posture aids in preventing hernia. As a direct consequence of this posture, you feel that you are
full upon having your fill, whereas actually, there is still some space left in the stomach. This keeps the stomach
free of the tensions that result from overeating.
You are given a plate made of leaves and, like the royal guest that you are, offered delicious condiments in
succession. The food is a sampling of the typical Indian platter. This is sometimes misinterpreted to be the
Gujarati Thali, but it is not quite the same since this menu contains no fried items. The wholesome diet is planned
to be the least fatty as well, with the inclusion of roasted or baked items, lots of greens as well as sprouted salads,
'chhas', and so on. The food is unlimited, so you can eat to your heart's content and return to your nest fully
satisfied.

Entertainment
Eating out at restaurants or food joints is a part of the urban lifestyle. What do you worry about the most when
planning to go to a restaurant, particularly on a weekend? Waiting time, right? Yes, it really takes its toll on
anyone who has to wait to get a table. Haveli takes care of your concerns and offers you a wonderful
entertainment section on the premises. Though, the reason for waiting is that the food is freshly prepared, which
takes approximately 25-30 minutes. Not to worry. Move to the entertainment area, which is an open ground with
some charpoys on its periphery to sit on and relax while watching the performances. There are bhajans being
sung without using an artificial sound system, the folk dance garba being performed by dancers in traditional
dress, puppet shows, and magic shows, all of which make for a very enjoyable prelude to the savory feast about
to follow.
Again, the emphasis is on recreating a village-like environment for the city folks to relax their mind. You find the
entertainment soothing, and it keeps you engrossed until your food is ready.

Chapter: - 3

Restaurant Profile
Registered Name: - Haveli
Size of Restaurant: - Large Scale Restaurant.

Products: - Food &Beverages.

Location: - National highway no. 8, near GSFC Vadodara.
Partners:Jaydip N.Modi
Anil S.Thakor
5

Vishal N.Pancholi
Kishan J.Dave

Management Summary
Our management team is well compensated. We have a team that has considerable experience together and shares
knowledge in many different fields of business and in life. The team is a mixture of experience and young people
who are enthusiastic and hard working. They have all the ability to take Haveli yet a higher level.

Jaydip Modi will manage Haveli Restaurant. He will responsible for all administrative work.
Anil Thakor will take care of all financial issues including bookkeeping.
Vishal Pancholi is the front manager and Public Relation Manager
Kishan Dave is our marketing and sales manager. He will take care of marketing and advertising.

The other staff of the Haveli as per below.

2 Chefs

4 Cooks

5 Kitchen Assistant

30 Waiters

1 Store managers

1 Gardener

5 Cleaners

Chapter: - 4

Product Profile
The product of our restaurant is food. The customer will be served typical Gujarati platter. The customer has to
pay ones and then they can enjoy unlimited food. So, no need to worry about budget and select the food item
according to budget. Our menu will include everything with after dinner desserts.
You are given a plate made of leaves and, like the royal guest that you are, offered delicious condiments in
succession. The food is a sampling of the typical Indian platter. This is sometimes misinterpreted to be the
Gujarati Thali, but it is not quite the same since this menu contains no fried items. The wholesome diet is planned
to be the least fatty as well, with the inclusion of roasted or baked items, lots of greens as well as sprouted salads,
'chhas', and so on. The food is unlimited, so you can eat to your heart's content and return to your nest fully
satisfied.

Lunch 11:00 to 15:00

FOOD UNLIMITED

Rs . 225/- (Include All Taxes)

DINNER 19:00 to 23:00
Rs . 350/- (Include All Taxes)

Menu Lunch

Roti

Lasan Chatni

Puri

Goor

Rice

Mix Salad

Dal

Beet

Alu Subji

Onion

Leelu Shak

Tomato

Kathol

Pickle

Farsan -1

Lemon

Meethai -2

Butter Milk

Papad

Icecream

Menu Dinner

Hajmahajam , Welcome Juice

Daliya ni Chatni , Kharek

Bajri na rotla , Makai na rotla

Papad , Butter Milk

Bhakri , Methi na thepla

Goor , Kakdi

Makkhan , Khichdi

Beet , Onion

Kadhi , Bataka nu shak

March , Pappayu

Leelu Shak -2 , Kathol

Tomato , Haldar

Farsan -2 , Meethai -2

Carrot , Pickle

Leelee Chatni , Lasan Chatni

Ice cream

Chapter: - 5

Market Analysis
Haveli's focuses on local and tourist restaurant seekers. People that have a desire for good food and a
fascinating atmosphere.
9

Vadodara is located 35 km from Anand- Vidhyanagar and 79 km from Bharuch. Our restaurant will be
located near national highway 8. The highway leads to Ahmedabad on one side and Mumbai on another side.
The city of Vadodara is in the process of revitalizing. The city will be developing a new look and will be
attracting a larger community of affluent residents.
As the city of Vadodara is re-developing, we can see that a fine dining establishment like Haveli's is needed
here. The city will have much to offer and the people that it draws expect a place where they will get the best
of everything. Haveli's Restaurant will offer a new fine dining concept to the area. The elegant atmosphere,
our excellent food and our friendly staff will stand out and make a name in Vadodara city. We will succeed
by giving people a combination of excellent and interesting food in an environment that attracts successful
people that want to get a little bit more out of life than just the ordinary!

Market Potential

Vadodara has negligent number of restaurants providing pure and high quality, exclusively
Guajarati food.

Vadodara is a rapidly developing city with increasing disposable income and the quality of life.

Vadodara has an educated population which seeks good quality food and better taste at the same
time.

People require peace of mind after their chaotic daily chores. Haveli thrives to provide
soothing and homely service to its esteemed customers.

Market Segmentation
Havelis Restaurant intends to cater to a wide group of people. We want everyone to feel welcome and
relaxed in a cozy atmosphere with a wide and varied menu. It is our goal to
"something for everyone" on our menu. In looking at our market analysis, we have defined the following
groups as targeted segments.

10

The Business Man: - They work hard all day and often stay overnight in a strange city. He needs a
competent establishment that helps impress his clients and prospects. Afterward, they want to relax and use
the money they are making. They are the people that spend the most on drinks, food and tips.
Happy Couples: - The restaurant will have a sophisticated atmosphere that encourages people to bring dates
and to have couples arrive. Haveli's wants to be a search place where people meet each other and develop a
network.
The Family: - The perfect place for a family dinner. Families will come for the accommodative menu and
friendly service. The excellent value in their meals will keep Haveli's in favor with the parents.
Tourists: - Vadodara is a city that attracts many people during the year. Haveli's will be a destination with its
attractive atmosphere, Gujarati traditional menu, and outdoor environment.
Target Market
Our target market would be higher-middle class segment as our price per dish is a bit expensive. Haveli will
focus on attracting a wide and diverse clientele ages 18-65 with an annual income of at least 300,000.
We want the business man, happy couples, students, families, tourists with money, wealthy image seekers
and compulsive spenders. We focus on these specific groups because these are the types of people who
frequent other restaurants. They are the ones that are willing to spend their money on good dining and
service at a value price. We generally know the characteristics of our clientele with the available
demographics. Our geographic include people from the local area, from near cities,
and tourists from other cities from state as well as country.

Chapter: - 6

Competitive Edge
Our competitive edge is the menu, the environment, the management, the service and our friendly place! We
will have a traditional menu and our food will be made with the freshest ingredients and produce available.
Our environment is elegant and comfortable and our decor is warm and relaxing. Great service is very
11

important to us. The management and servers will handle every detail to make customer's special evening
even more special! All this and our great atmosphere will make customers want to come back again and
again!

Main Competitors

Our competitors are the restaurants located in and around Vadodara city.

Vadodara has around 500 total numbers of restaurants.

However, we have a differential advantage as we have a restaurant located outside the city and
have a village-like gaamthi theme.

In the vicinity of our restaurant we have Tapi restaurant which serves Punjabi and Chinese food
and ours is a pure gujarati traditional food serving restaurant.

Marketing Strategy

Heavy advertisement (Hoarding, radio, Local television advertisement, Newspapers, leaflets)

Festival schemes and discounts.

Promotional food coupons. 30% off on 3rd Wednesday of every month.

Chapter: - 7

Financial Analysis

12

Cost of Project
Particulars
Land (6000 sq. ft. * 1200 Rs. Per sq. ft.)
Main Building (Haveli)
Gate
Fully Equiped Kitchen (Rs. 200000 for
construction of kitchen)
Artificial Pond
10 Huts
Play Ground
Furniture
Working Capital
TOTAL

Rs
7200000
500000
100000
2200000
100000
200000
50000
500000
1150000
12000000

Source of Finance
Particular
Jaydip Modi
Anil Thakor
Vishal Pancholi
Kishan Dave
Bank Financing @ 12%
TOTAL

Rs
2000000
2000000
2000000
2000000
4000000
12000000

Expected Revenue Growth From 2nd year

Year
2016
2017
2018
2019
2020
2021
2022
2023
2024

% Growth
8%
10%
15%
20%
25%
30%
35%
37%
45%

As per the above table we are expecting our revenue growth from the 2nd year 2016.

13

PROFIT & LOSS STATEMENT

PARTIC
ULARS
REVENUE
Total
Revenue

2015

2016

2017

2018

2019

2020

2021

2022

2023

2024

1395000

1506600

1657260

1905849

2287000

2858750

3716375

5017100

6873420

9966459

0
1395000

0
1506600

0
1657260

0
1905849

0
2287000

0
2858750

0
3716375

0
5017100

0
6873420

0
9966459

600000

600000

672000

720000

0
0
EXPENCE

Salary for
2 Chef
(25000*2*12)
Salary for
4 cooks
(15000*4*12)
Salary for
5 helper
(10000*5*12)
Salary for
30 waiters

7200
00
6000
00
3600
000

7200
00
6000
00
3600
000

8640
00
6600
00
3780
000

9600
00
7200
00
3780
000

720000

9600
00
7200
00
4320
000

792000

1056
000
9000
00
4860
000

8400
00
1152
000
9600
00
4860
000

9000
00
1200
000
1020
000
5400
000

9600
00
1248
000
1080
000
5600
00

1020
000
1320
000
1200
000
5940
000

14

(10000*30*12
)
Salary for
2 Gatekeepers
(8000*2*12)
Salary for
1 store
manager
(15000*1*12)
Salary for
1 gardener
(15000*1*12)
Salary for
5 cleaners
(6000*5*12)
Salary for
4 partners
(50000*4*12)
I.T

1920
00

1800
00

1800
00
3600
00
1200
000

1920
00

2040

2040

00

1800
00

00

2040

00

00

3600
00

00

3900

3900

00

1200
000

00
4200

00

1200

00

2880

000

2880

000

000

5400

00

2920

000

00

5100

00

2900

3180

00

4800

00

00

2880

00

4500

3000

00

2580

00

4200

00

2000

000

00

00

2760

00

2280

3360

00

2580

00

1980

2960

00

2400

00

1980

2800

00

2220

00

1860

2600

00

2220

00

1860

2400

00

2040

00

1800

2160

00

2940

000

2960

000

000

expence
(computers,
CCTV,
Internet,

1750
00

1200

1500

1500

1750

2000

2250

2500

2750

3000

Music system
etc.)
Designer's
fee
Electricity

5000
0
1200
000

1350

1500

1650

1800

1950

2100

2350

2500

2650

000

000

000

000

000

000

000

000

000

Maintena
nce
(Gardening,
River,
Cleaning,

3000
00

3500
00

3750

4000

00

4000

00

4250

00

4500

00

4600

00

4750

00

4900

00

00

Repliancement
etc.)
Advertisin

2400

1800

1500

1350

1200

1200

1200

1200

1200

1200

g expence
Operation

000
2000

000
2400

000
2800

00
3000

000
3600

000
4200

000
4800

000
5800

000
7000

000
8500

al expence
Fire

000

000

000

000

000

000

000

000

000

000

Insurance
expence
Employee

1000

1000

1000

00

00

00

insurance
expence
Property

1000
00

00

3000
0

5000

1000

00

3000
0

5000

1000

00

3000
0

5000

1000

00

3000
0

5000

1000

00

3000
0

5000

1000

00

3000
0

1000

3000
0

5000

5000

15

insurance

expence
Licence &
registration fee
Depreiciat

00

ion of Main

1500

5000

5000

5000

5000

5000

5000

5000

5000

5000

5000

buiding @
10%
Depreciati
on of Kitchen

2000
00

2000
00

2000
00

2000
00

2000
00

2000
00

2000
00

2000
00

2000
00

2000
00

equipments @
10%
Depreciati
on of furniture

5000
0

5000
0

5000
0

5000
0

5000
0

5000
0

5000
0

5000
0

5000
0

5000
0

@ Furniture
@ 10%
Depreciati
on on

3300
0

3300
0

3300
0

3300
0

3300

6750

7000

7000

8000

9000

1000

Computers,
printers etc. @
20%
Entertain

5200

ment expence
TOTAL

00

EXPENCE
EBIT
Loan
interest

6000
00

1486

6250
00

6500
00

00

00

00

00

00

000

1457

1540

1552

1886

2054

2164

2383

2074

2828

0000
-

7000
4890

8000
1164

7000
3531

1500
4008

3000
8044

2500
1552

1000
2634

0500
4799

4000
7138

910000
4800

00

600

490

500

500

1250
2248

0000
1186

3700
0

0590
0

00

00

47

29

4800

4800
00

4800
00

4044
00

3197
28

expence

In our business we are incurring loss in the first year & having very low profit for next 3 years. So we
are paying our loan from the 4th year. Moreover, we are increasing salary of our employees from 3rd year &
partners salary from the 4th year. & other expenses like electricity, operational expenses, and maintenance
expenses are increasing from the 2nd year. Initially due to less profit in 3 years we have not taken
employees & property insurance. And we are increasing our expected revenue from the 2nd year as per the
projection.

16

BALANCE SHEET
LIABILITIES
Equity

2015
8000000

2016
8000000

2017
8000000

2018
8000000

2019
8000000

2020
8000000

2021
800

2022
800

2023
800

20

0000
988

0000
0

00

Loan

4000000

4000000

4000000

4000000

3370000

2664400

0000
187

-1390000

6300

479220

2136043

2522870

5407340

3728
107

575

P&L a/c

183

335

10610000

10616300

11096220

13232263

15125133

1982687

07484
297

54960
472

95590
798

66

Total

43683

13490

20505

48

ASSETS
Land

7200000

7200000

Building

450000

400000

Fully equiped

1800000

1600000

kitchen
Electronic

132000

99000

equipment
Cash

1028000

1317300

1061000

1061630

7200

720

720

720

720

720

720

3500

0000
300

0000
250

0000
250

0000
200

0000
100

0000
500

000

000

000

000

000

00

000
00
1400

120

100

0000
330

0000
132

000

6600

00

000

00

000
0

600
000

990

400
000

660
00

200
000

330
00

132
000

00

2080

449

654

114

216

394

722

9263
132

3133
151

77873
198

77683
297

80490
472

38505
798

18

1109

32263

25133

26873

43683

13490

20505

48

220
Total

800

00

6220

17

In restaurant business the operations are on daily basis, hence there is no inventory. So we have no assumed any

creditors and debtors. We also didnt calculate appreciation on our land. We are repaying our loan from the 4th year &
completed in 8th year.

18