Project Report Restaurant

Proposal for The Steam Room – Fine Dine Restaurant
Presented by –
Bina Singh
Mobile: +91 9451984271
E-mail: [email protected]
Contents
Executive Summary ............................................................................................................3
Size of the Restaurant ........................................................................................................3
Food Type ...........................................................................................................................3
Location of the Restaurant .................................................................................................3
Objective of the Restaurant ............................................................................................... 3
Mission ............................................................................................................................... 4
Our Team ............................................................................................................................4
Staff Requirements.............................................................................................................4
Food Production .............................................................................................................4
F&B Service ....................................................................................................................4
Business Concepts ..............................................................................................................5
Investments ........................................................................................................................6
Setup Cost (One-time Cost) ................................................................................................ 6
Monthly Salaries (A) ...........................................................................................................6
Monthly Fixed Overheads (B) .............................................................................................7
Total Working Capital (A+B) = INR 245,000 ...................................................................7
Financial Analysis ...............................................................................................................7
Executive Summary
The Heart of India is a new quick serve Indian restaurant serving an exceptional
experience in fresh authentic Indian food to be in the Cantonment, Varanasi area.
A quick serve Indian food restaurant is a unique concept with sounds of authentic
Indian music bringing flavorful Indian fine dine food quickly during lunch and
dinner at reasonable prices. The restaurant will serve traditional north Indian
cooking featuring flavorful vegetarian dishes as well as appetizers Indian breads,
wraps, Indian desserts, and an Indian burger. Customers will have an option to
customize their food with 3 levels of hot spices. Vegetable substitutions will be
made for bread and rice for the carb conscious and the menu will include flavorful
low-fat entrees.
Size of the Restaurant

Seating Area: 40-50
Approximately: 1000 To 1500 Sq.Feet
Food Type
Fine dine, snacks, juices & milkshakes
Location of the Restaurant

Cantonment, Varanasi
Objective of the Restaurant

To provide the customer with
• Quality traditional food at competitive price.

• Quick Service
• Quality Waiting Facility and
• Overall, a Best and Enjoyable atmosphere
Mission
The mission of this Restaurant is
• Providing 100 % satisfaction to every customer - every visit. This includes quality
of food, fast friendly and attentive service, accuracy in order taking and
anticipating the customer’s needs.
• Achieving economies to the scale of minimizing cost and maximizing value to the
customers.
Our Team
The success of any organization always depends on the knowledge, experience, and the
skills of the promoters.
Working together as a team would satisfy our common goal of, providing quality food
and service and hence the customer satisfaction. Our team would be made up of
dedicated and experienced staffs and chefs who would work together to achieve our
common goal of customer satisfaction.
Staff Requirements
Food Production
1 Chefs 2
2 Cooks 2
3 Assistants 3
4 Supervisor 1
5 Dish washing 2
F&B Service
1 Managers 1
2 Cashier 1
3 Assistants 2
Total 14
--------------------
Business Concepts
• A new concept of traditional restaurant in the city in an ideal location.
• Proper Promotional activities at least for initial six months.
• Special facilities: Membership card etc.
• Special discounts during festive seasons.
• Wide range of varieties in menu and quality food.
• Party Caterings (Outdoor).
• Private Dining Facilities (PDF) for birthday parties, small events etc.
• Vision to open new Outlets in future.
Investments
The following would be the initial non-returnable investment
Setup Cost (One-time Cost)
Sr. No. Description Amount in INR

Civil, Plumbing and Electrical Works 250,000
Kitchen Set up
• Equipment
• Exhaust
• Gas line 800,000
• Coolers and Freezers
• Kitchen Utensils
• Store Set up
Furniture & Fixtures, Interiors and Air-conditioning 900,000
Packaging, and Crockery & cutlery 150,000
Miscellaneous
• Accounting
• Billing System 300,000
• License fees
• Front façade and display boards
Total Investment 2,400,000
Monthly Salaries (A)
Sr. No. Description Count Individual Salary Total Salary

Food Production
1 Chefs 2 20,000 40,000
2 Cooks 2 15,000 30,000
3 Assistants 3 10,000 30,000
4 Supervisor 1 10,000 20,000
5 Dish Washing 2 5.000 10,000
F&B Service
6 Manager 1 20,000 20,000
7 Cashier 1 10,000 10,000
8 Assistants 2 10,000 20,000
Total Salaries 180,000

Monthly Fixed Overheads (B)
Sr. No. Description Amount in INR

1 Restaurant Rent 25,000
2 Electricity 10,000
3 Housekeeping 10,000
4 Miscellaneous 20,000
Total Investment 65,000
Total Working Capital (A+B) = INR 245,000
Note: This amount 245,000 would be the working capital required every month which
excludes our cost of purchasing the supplies.
Financial Analysis
Sr. No No. of Customer per day Average revenue per customer Revenue per day
1 100 250 25,000
Gross Profit per day is (55% of revenue) = INR 13,750
Monthly Gross profit = INR 412,500
Gross profit after deducting working capital = INR 167,500
Net Profit after tax (30%) = INR 117,25
The above projections are just an average figure to get almost a close to reality figure
about what should be the minimum amount of business required to be done.
With tourism starting to boom in Varanasi, if an ideal location is selected in Varanasi

with a vision to expand the outlet to other parts of the city the prospect of success looks
very positive. The quality of food and service should be maintained without any
compromise and frequent promotional activities will ensure long term success.

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Proposal for The Steam Room – Fine Dine Restaurant

Size of the Restaurant

Fine dine, snacks, juices & milkshakes

Location of the Restaurant

Objective of the Restaurant

• Quality traditional food at competitive price.

Setup Cost (One-time Cost)

Sr. No. Description Amount in INR

Monthly Salaries (A)

Sr. No. Description Count Individual Salary Total Salary

Total Salaries 180,000

Sr. No. Description Amount in INR

Total Investment 65,000

Total Working Capital (A+B) = INR 245,000

Gross Profit per day is (55% of revenue) = INR 13,750

Monthly Gross profit = INR 412,500

Gross profit after deducting working capital = INR 167,500

Net Profit after tax (30%) = INR 117,25

With tourism starting to boom in Varanasi, if an ideal location is selected in Varanasi

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