FEASIBILITY REPORT

ON
ESTABLISHING THE HARMONY RESTRAURANT

SUBMITTED TO:SUBMITTED BY: -

CONTENTS
SR

PARTICULAR

NO
1

2
3

4
5
6
7

8
9
10
11
12
13
14

PREFACE
ACKNOWLEDGEMENT
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
SCOPE OF THE PROJECT
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
PRODUCT PROFILE
PROMOTERS PROFILE
MENU OF HARMONY
EQUIPMENTS IN RESTAURANT
7.1 F & B EQUIPMENTS
7.2 KITCHEN EQUIPMENTS
7.3 ELECTRONIC EQUIPMENTS
7.4 BANQUET HALL EQIPMENTS
SALARY BUDGET
FIXED & VARIBALE COSTS
MARKET TRENDS
MARKET POTENTIALS
MARKETING STRATEGIES
ESTIMATED DAYS FOR STARTING THE RESTAURANT
FINANCIAL ANALYSIS
14.1 TRADING A/C

15

14.2 PROFIT & LOSS A/C

14.3 BALANCE SHEET
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, firstout 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, 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 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; its 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

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 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:

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
In side

: 300 persons
: 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
ITEM

SPOON
FORK
KNIFE
SERVICE SPOON
SERVICE FORK
SOUP SPOON
LARGE PLATE
SMALL PLATE
SERVING BOWL
DESSERT PLATE
DESSERT FORK
DESSERT SPOON
CUPS AND SAUCERS
TEA SPOONS
MILK POT
SUGAR POT
WATER GLASS
SOUP BOWL
WATER JUG
SERVICE TRAY
NAPKIN STAND
JUICE GLASS (250 ML)
JUICE GLASS (300 ML)
SOUP CUP
CANDLE STAND

QTY

20 Doz.
20 Doz.
10 Doz.
5 Doz.
5 Doz.
5 Doz.
6 Doz.
6 Doz.
6 Doz.
6 Doz.
3 Doz.
3Doz.
4 Doz.
2 Doz.
20 Nos.
20 Nos.
80 Nos.
3 Doz.
2 Doz.
20Nos.
5 Nos.
5 Doz.
5 Doz.
4 Doz.
20 Nos.

UNIT
PRICE
(Rs.)
115
115
115
200
200
120
725
458
420
540
90
90
225
95
45
47
150
360
3000
225
96
130
150
225
22

TOTAL
COST
(Rs.)
2300
2300
1150
1000
1000
600
4350
2748
2520
3240
270
270
900
190
900
940
12000
1080
6000
4500
480
650
750
900
440

STRAW STAND
TOOTH PICK STAND
SERVICE TRAY
(CONTINENTAL)
BOTTLE OPENER
BUFFET TABLES
ROUND TABLES
ROUND TABLES ( SMALL )
WOODEN CHAIRS
TOTAL COST

10 Nos.
20 Nos.
10 Nos.

13
4
275

10 Nos.
5
8
20
25

6
300
350
200
110

130
80
2750
60
1500
2800
4000
2750
65,548

7.2 KITCHEN EQUIPMENTS

ITEM

QTY.

UNIT

TOTAL COST

3 BURNER GAS RANGE

PRICE
(Rs.)
17,000

FOR CHINESE
2 BURNER GAS RANGE

16,000

96000

FOR INDIAN
4 BURNER GAS RANGE

20,000

40000

CONTINENTAL
BULK COOKER
3 SINK WASH UNIT
WORK TABLE WITH

2
2
2

3,000
12,000
4,000

6000
24000
8000

SHELVES
HOT PICK UP COUNTER
4 DOORS REFRIGERATOR
SALAMANDER / TOASTER
SANDWICH GRILLER
DEEP FAT FRYER
MIXER GRIENDER
WATER COOLER

3
2
2
2
2
2
2

5,000
20,000
12,000
11,500
5,500
2,500
32,000

15000
40000
24000
23000
11000
5000
64000

(Rs.)
34000

JUICER
DEGCHI (SMALL)
ROUND SPOON
FLAT SPOON
GARBAGE CANS
STEEL BOX
ROLLING PIN
HOT PLATE
LARGE KNIFE
WET MASALA GRINDER
BUTTER KNIFE
ICE CREAM SCOOPER
FRY PANS
KADAI
SLICER
KNIVES
SMALL OVEN
TEA CUM MILK BOILER
MOBILE TANDOOR
DINNING TABLE
TOTAL COST

2
5
10
8
4
4
4
4
6
2
4
4
8
5
5
10
2
2
4
10

9,700
125
40
50
350
350
20
1,000
100
700
63
45
40
50
35
90
600
2,200
1,100
1,800

19400
625
400
400
1400
1400
80
4000
600
1400
252
180
320
250
175
900
1200
4400
4400
18000
4,49,782

7.3 ELECTRONIC EQUIPMENT

Sr. No EQUIPMENT

1
2
3
4
5
6
7
8
9

TUBE LIGHT
FANS BIG
FANS SMALL
BULBS
SALAMANDER
WATER COOLER
A.C.
EXHAUST FANS
WEIGHT MACHINE

QTY

15
7
5
13
2
2
4
4
1

PRICE PER

TOTAL

QUANTITY

COST

200
765
1250
40
2000
7200
25300
495
5500

3,000
5,355
6,250
520
4,000
14,400
1,01,200
1,980
5,500

10
11
12

REFRIGERATOR
GRILLER
OVEN

2
2
2

19700
1375
3750

TOTAL COST

39,400
2,750
7,500
1,91,855

7.4 EQUIPMENTS IN BENQUIT HALL

Sr.

EQUIPMENT

QTY.

No.
1
2
3
4

TUBE LIGHT
BULBS
A.C.
VACCUM

CLEANER
TOTAL

PRICE PER

TOTAL

THE

COST

14
25
10
2

EQUIPMENT
200
40
25300
5000

2800
1000
253000
10000

51

30,540

2,66,800

CHAPTER 8
SALARY BUDGET
FRONT OFFICE BUDGET

Sr.

DESIGNATION

No.

NO. OF

SALAR

MONTHL

Yearly

STAFF

Y PER

Y PAY

PAY

RESTAURANT

STAFF
1
10,000

2
3

MANAGER
GATE KEEPER
ACCOUNTANT
TOTAL

1
1
3

1,500
5,000
16,500

10,000

1,20,000

1,500
5,000
16,500

18,000
60,000
1,98,000

KITCHEN DEPARTMENT

Sr.

DESIGNATION

No.

NO. OF

SALARY

MONT

YEARLY

STAFF

PER

HLY

PAY

EXECUTIVE

STAFF
PAY
1
6,000
6,000

2
3

SHEAF
OTHER SHEAFS
KITCHEN

7
4

3,000
1,200

72,000

21,000
4,800

2,52,000
57,600

31,800

3,81,600

STEWARD
TOTAL

12

FOOD & BEVERAGE DEPARTMENT

Sr.

DESIGNATION

NO. OF

SALARY

MONTH

YEARLY

No.
1
F & B MANAGER
2
STEWARD
TOTAL

STAFF

PER

LY PAY

PAY

1
25
26

STAFF
6,000
1,500
7,500

6,000
37,500
43,500

72,000
4,50,000
5,22,000

TOTAL SALARY OF ALL DEPARTMENTS

Sr.
No.
1
2
3

NAME OF DEPARTMENT
FRONT OFFICE
FOOD & BEVERAGES
KITCHEN
TOTAL

MONTHLY
PAY
16,500
43,500
31,800
91,800

YEARLY PAY
1,98,000
5,22,000
3,81,600
11,01,600

CHAPTER 9
FIXED (INSTALLATION) COST
Sr.

PARTICULARS

AMOUNT

No.
1

CIVIL WORK COST

27,00,000

LAND COST

35,00,000

KITCHEN COST

6,65,475

GAS CONNECTIONS

2,09,467

TELEPHONE CONNECTIONS

6
7

COMPUTERS
FURNITURE

FIRE FIGHTING PLAN

16,300

GENERATORS

65,000

5,000
25,000
6,65,091

7851333

TOTAL
VARIABLE COST
Sr.

PARTICULARS

AMOUNT

No.
1
1.1
1.2
2
3
5
5.1
5.2
5.3
5.4

LABOUR COST
SALARY
STAFF MEAL
ELECTRICITY
TELEPHONE
MISCELLANEOUS
STATIONARY
CLEANING AGENTS
GAS
NEWSPAPERS

91800
28250
61000
21500
8750
18000
13,600
1800

TOTAL

2,44,700

CHAPTER 10
MARKET TRENDS
There are certain restaurant in proper city, in Delhi Such as
But in the surrounding 1 2 k.m.s of area, from the region choosen,
there is no availability even of any restaurant.
Vasant Vihar etc 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.

CHAPTER 11
MARKET POTENTIAL
Lot of developments already done as well as still to be done on the
highway.
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
INTERACTIVE MARKETING
All the customers are targeted through interactive marketing.
Helps managers or marketer to know customers 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
Execution
Foundation
Up to Plinth
Coping
Bricks works up to linther
Bricks works up to celing level
Electrical work
Slab Work
Bricks works up to linther
Bricks works up to celing level
Electrical work
Plaster work
P.O.P work
Furniture
Other
End

0 day
15 days
22 days
28 days
34 days
53 days
66 days
85 days
98 days
107 days
122 days
129 days
165 days
195 days
235 days
255 days
270 days

CHAPTER 14
FINANCIAL ANALYSIS
14.1 TRADING ACCOUNT FOR THE YEAR ENDED 31, MARCH 2017

PARTICULARS
To Purchase
To Food Purchase
To Transportation Cost
To Inventory
Maintenance Cost
To Gross Profit

AMOUNT
7,65,715
71200

PARTICULARS
By Sales
By Food Sales

AMOUNT
19,20,215

24618

(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 - 2017

Dr.
PARTICULARS
Expenditure

Amounts PARTICULARS
To Gross Profit
(Transferred from trading

Beverages Consumed
To Salaries
To Staff Meal Expenses A/c
To Electricity Expenses
To Telephone Expense
To Administrative Expenses
To Stationary Expenses
To Cleaning Agents
To Maintenance & Repairs

70000
1161600
28250
21000
61500
69780
8750
18000

A/c
To Gas A/c
To Newspaper Expenses A/c
To Decoration Expenses A/c
To Generator & Diesel A/c
To Panchayat Tax
To Fire Fighting A/c
To Depriciation :
Building
160000
Equipment
35359
Furniture
19000
To Interest On Loan
To Interest On Capital
Kiran A/c
Bhaillal A/c
Hemang A/c
Mahesh A/c

93000
13600
1800
65000
53025
3500
16300

214359
380000
60000
60000
60000
60000

A/c
Income
Sale Of Food, Beverages
Income from banquet hall

Cr.
Amounts
10,58,682

2220000
675000

Net profit (transferred to

B/S)
Total

3,75,536
28,95,000 Total

28,95,000

14.3 BALANCE SHEET FOR THE YEAR ENDED 31st MARCH,

2017

Liabilities

Amount Assets

Capital A/c
Rasdeep Anand A/c
Moohit Mittal A/c

2000000
2000000

Net profit
loan from SBI

3,75,536
4000000

Total

8375536

Amount

Land & Building

F& B equipment
Kitchen Equipment
Gas connections
Telephone connections
Computers
Furniture
Electronic equipment
Equipment in restaurant and

6200000
65548
665475
209467
5,000
25,000
665091
191,855

banquets hall
fire fighting equipment
Generators
Total

266800
16300
65000
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 2017 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.