Project Report Fine Dining Restaurant (North Indian/South Indian) Name : XXXXXXXX
Size of the Restaurant “A “ GRADE (80 - 120 COVERS) app. 2000 To 2500 Sq. Feet
Food Type South Indian OR North Indian
Location of the Restaurant XXXXXXXXX
Partners 1) 2) 3)
XXXXXX XXXXXX XXXXXX
Objective of the Restaurant To provide the customer with Quality food at competitive price. Quality and Quick Service Quality Dining Area 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 Customers 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 a) Food Production Chefs Cooks Assistants Supervisor Pot Washing Dish washing
2 2 3 1 2 2
b) F&B Service Manager Captains Waiters Cashier
1 4 8 1
c) Miscellaneous Purchase and Store keeper 2 House keeping 3 Accounts 2 Security 2 ______________
Total
35 ---------------------
Business Concepts A new concept of 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 Corporate parties, etc Vision to open new Outlets in future.
Investments The following would be the initial non-returnable investment
Description
Civil, Plumbing and Electrical Works
Amount (INR)
xxxxxxx
Kitchen Set up Equipments Exhaust Gas line
App.
800,000/-
Coolers and Freezers Kitchen Utensils Store Set up Restaurant set up Interiors Furniture & Fixings Air Conditioning Crockery & Cutlery
App.
1,100,000/-
Miscellaneous Accounting Billing systems License Fee Display boards
App.
400,000/-
Uniforms for Staffs Traveling and Visa Charges Promotions during Launch
App. 2,300,000 /Total
+ Cost of Civil, Plumbing & Electrical works (1)
Note: The above estimate does not include Rental Deposit for the Restaurant and Staff Accommodation.(2)
Total Investment (App) The total approximate Investment
=
2,300,000+ (1) + (2)
Monthly Salaries
Staff
Nos
Amount (INR)
Production Chefs Cooks Assistants Supervisor Pot Washing Dish washing
2 2 3 1 2 2
40,000 20,000 15,000 7,500 8,000 7,000
F&B Service Manager Captains Waiters Cashier
1 4 8 1
17,500 20,000 32,000 4,000
2 3 2 2
8,000 10,500 12,000
Miscellaneous Purchase and Store keeper House keeping Accounts Security
9,000 Total
210,500/-
Monthly Fixed Overheads
Description
Amount (INR)
Restaurant Rent
140,000
Staff Acc. Rent
35,000
Staff Salary
210,500
Electricity Bill
60,000
Gas
35,000
Transport
10,000
Telephone Bill
6,000
Office Expenses
5,000
House Keeping
45,000
Miscellaneous
20,000
Total
566,500/-
Note: This amount 566,500/- (app) would be the working capital required every month which excludes your cost of purchasing the supplies.
Financial Analysis Total no. of Covers
-
100 Nos
Average Exp. revenue per Cover
-
220/- (INR)
Avg. expected revenue per day
-
160 covers
Expected total sales per Day
-
35,200/- INR (160 x 220)
Expected total Monthly sales
-
1,056,000 (INR)
(Lunch & Dinner)
Breakeven Analysis Average Monthly sale
- 1,056,000
Average Food Cost @ 46% on sales
- 485,760 (-)
-------------------------------Gross Profit per month
Average Overheads per Month
570,240
- 566,500 (-) --------------------------------
Net Profit per month
3,740/-------------------------------
Note: All amounts mentioned above are in Indian Rupees. For Sri Lankan conversion please multiply the same by 2.5.
Conclusion 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 Sri Lanka, if an ideal location is selected in Colombo with a vision to expand the outlet to other parts of the island the prospects 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.
“It all comes back to the basic. Serve customers the best-tasting food at a good value in a comfortable restaurant, and they'll keep coming back.”
