A project on Thai

Restaurant
Submitted To
Miss Zoofishan

Submitted By
Arfaat Hummayon (MC15029)
Aansa Randhawa (MC15001)
Sumbal Gulzar (MC15041)
Mariam Yaqoob (MC15003)

Acknowledgement

We pay our humble gratitude with humility and submission, to

Allah, the Almighty, The Omniscient, The Omnipotent and the
Omnipresent Who bestowed our potential to accomplish this
task. Any accomplishment requires the efforts of many people
and this work is not different. We thank Prof. Zoofishan our
guide whose patience and support was instrumental in
accomplishing this task.

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Contents
Introduction...........................................................................................5

Executive summary................................................................................6

Environment & Industry Analysis............................................................7

Production plan....................................................................................15

Marketing plan.....................................................................................16

Organizational Plan..............................................................................19

Operational Plan..................................................................................24

Financial Plan.......................................................................................26

Future Planning....................................................................................34

Risk assessment...................................................................................35

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Introduction
Brief Summary
We are going to introduce Thai food restaurant in Gujranwala. We will offer quality and diet food
to Gujranwalians in the form of Thai food. As we are the first ones to introduce it in GRW so we
have to face many challenges. Our aim will also be to develop a taste of Thai food in the people
of GRW.
Name of Business
The name of our restaurant will be Aroi Mak. Aroi is a Thai word which means delicious
and if someone really enjoys food then it becomes Aroi Mak.
Type of Business
This business will be a partnership business in which there will be four partners. When it will
be grown enough and the branches will be increased then number of partners can be increased
Nature of Business
Our business will be of services nature rather than of manufacturing. Because we will offer
delicious and diet food to our value able customers.
Initial Capital
The amount which is required for startup of business is Rs.50, 00,000.
Purpose
Our purpose of introducing Thai Food in GRW is to offer and provide low fats, low calories,
quality and healthy food to our value able customers.

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Executive summary
Business have potential of growth if the number and variety of dishes are increased according to
the taste of people.
In external factors this business have also potential of growth by increasing the number of outlets
or branches in one city and then in one country.
When the number of branches will be increased we will offer people to invest in the new
branches. The persons who have already invested in some other restaurants can take interest to
invest in our business. Moreover, the owners of marriage halls can also invest in new branches
because they have already experience in such type of business.
This business has high potential of growth. Because it can be grown by increasing the dishes
range. And also by expanding this business in the form of increasing branches in one city then in
one country and then in different countries (making it multinational).
For getting information for starting of this business the mangers of different Thai restaurants
were contacted like of Opium and Pallilos. From the people of different colonies information was
gathered about whether they like or will like thai food if it is brought in GRW. Most of the
people gave positive response. Because in present era people want to be healthy and fit but also
want to eat delicious food. In thai food both of these needs are fulfilled.
According to Pakistan Hotels and Restaurants Act, 1976 this business is fully allowed by the
govt. and by the law as well. There are no restrictions for opening of it. The whole food which
will be offered will be Halal food.

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Environment & Industry Analysis

In Pakistan restaurants are having a great business. In Gujranwala there is no Thai Food
restaurant so, the people who like this food have to go to Lahore. We contacted Opium restaurant
and they told us that 40% of their customers come from GRW. So, there was a need to introduce
it in Gujranwala for the convenience of people. As far as industry is concerned this business
earns a great profit. Because now a days people like to eat food in restaurants in comfortable and
pleasant environment so, the number of customers is large. And the payments are made on the
spot.
Business Description
Introduction of business
The name of our restaurant is Aroi mak which is unique to Gujranwala city.
The restaurant features are providing THAI FOOD, offering multiple dining and entertainment
facilities within a single establishment. The spatial and menu division will broaden our appeal
and provide our customer with a different experience on each visit.
The atmosphere attracts to a young but adult mature crowd. This is not
only a family establishment. Total space requirements are 3000 square feet.in total the restaurant
will provide seating for 110 patrons. Where possible consideration will be given to incorporate a
dining patio, zoning, parking, and accessibility issues will be reviewed as key criteria.

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Our vision statement

Our vision is to be the best Thai food provider in

Pakistan

Our mission statement:

Our mission is to launch a Thai restaurant and cuisine food

restaurant that will facilitate the people to enjoy the foreign food
within their own city/country without facing travelling expenses.

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Company Ownership:
The business is a partnership of 4 members. There credentials are given below.

Aansa Randhawa.
Arfaat hammayon
Mariam Yaqoob
Sumbal Gulzar.

Business philosophy
Our business is to provide services to the customers according to their need and wants.
Legal status:
The legal status of our business as follows:

It is a registered partnership firm consisting of 4 members.

Nature of the business is partnership.
Profits and losses will be divided equally.
All partners will have rights and share according to their invested capital.

Legal issues and requirements

According to restaurant registration and taxation law in Pakistan. For opening the restaurant
apply to the controller for registration. After getting the registration license must be obtained
from the controller. The license will remain in force only in one year and is renewable a very
year after the payment of prescribed government fee.
Location analysis
Satellite town is the location selected for our restaurant. The outlook for the future of ARIOS
MAK is exceptionally positive and the most progressive development area in the city.in this area
we have plan of leasing an old property for the construction of our restaurant. The market has
been carefully selected for the necessary demographics and retail traffic necessary to meet the
goals laid down for profitability. The busy midtown commercial/residential location has been
chosen on the basis upon a successful demographic model.

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Restaurant design
Single level design concept: The total space requirement is 3000 square feet. The restaurant will
feature a comfortable and open concept design according to the Thailand atmosphere making the
customer feel like as they are sitting in Thailand
The central dining area will allocate 76 seats, the lounge 32 seats, and. in total the restaurant is
providing seating to 110 customers. Where possible consideration is given ti incorporate a dining
patio, zoning, parking and accessibility issues are also reviewed as part of this analysis.

Optional patio
During the busy summer months customers can also sit outside on our patio and we will offer a
special summer meneu. The patio setting will be a fun and casual atmosphere for the summer
crowd.

Operating criteria:
The restaurant is located in satellite town. The restaurant service is lunch, dinner,
and after-hours dining during the week and weekends. The restaurant will operate during peak
service time to take advantage of street traffic and after-hour patronage from the entertainment
facilities in the area. Services will be available during the following hours:

Lunch: 11:am - 2:30 p.m

Dinner: 5:30 - midnight

Note: After hours services are also available.

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Services
Aroi mak will is feature international thai and cuisine dishes and superior services. Our food will
be of finest quality and prepared with exotic flavors. Customers satisfaction is the driving force
behind our success. We will change our menu every 4 months, but remain the favorites for loyal
customers. Dishes will be modestly sized, garnished with stunning presentation
The kitchen staff will have the best culinary education and work experience. The creative
talents will complement one another. The lounge and restaurant staff will offer the finest services
in an electric atmosphere and offer customer an extraordinary dining experience.
Hiring of Chef and Employees
For chef facilities we have contacted with Chef Tariq Sadiq. He previously works in Geneva and
has also done diploma in Thai Cuisine. Now he is in Lahore and working in Palilos Thai
restaurant. We offer him an attractive salary of 38000 plus facilities and he promised us to serve
in our restaurant. Chef helpers are arranged from Gujranwala on an attractive salary of 7000 per
worker we have an estimate of two chef helpers in our restaurant.
Initially we will have three waiter in our restaurant to serve food costing 7000 per person. We
will have one security guard hired for a package of 7000

Ingredients
Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass,
shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Palm sugar, made
from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind
contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also beef,
and water buffalo. Goat and mutton are rarely eaten except by Muslim Thais

Aroi maks menue:

Chuchi pla kaphong - snapper in chuchi curry sauce (thick red curry sauce)

Kai phat khing - chicken stir fried with sliced ginger.

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Kaeng khiao wan - called "green curry" in English, it is a coconut curry made with fresh
green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish can
be one of the spiciest of Thai curries.

Ho mok pla - a pt or souffl of fish, spices, coconut milk and egg, steamed in a banana
leaf cup and topped with thick coconut cream before serving.

Kaeng phanaeng - a mild creamy coconut curry with beef (phanaeng nuea), chicken, or
pork. It includes some roasted dried spices similar to kaeng matsaman.

Kaeng phet (lit. 'spicy curry') - also known as red curry in English, it is a coconut curry
made with copious amounts of dried red chillies in the curry paste.

Kaeng som - a hot and sour soup/curry usually eaten together with rice

Kai phat met mamuang himmaphan - The Thai Chinese version of the Sichuan style
chicken with cashews known as kung Pao chicken, fried with whole dried chilies.

Miang kham - dried shrimp and other ingredients wrapped in cha plu leaves; often eaten
as a snack or a starter.

Phak bung fai daeng - stir fried morning glory with yellow bean paste.

Phat khana mu krop - khana (gailan) stir fried with crispy pork.

Phat kaphrao - beef, pork, prawns, or chicken stir fried with Thai holy basil, chillies,
garlic, and soy sauce; for instance mu phat kaphrao /kaphrao mu with minced pork.

Phat phak ruam - stir fried combination of vegetables depending on availability and
preference.

Phat phrik - often eaten as nuea phat phrik: beef stir fried with chilli.

Pla nueng manao - steamed fish with a spicy lime juice dressing.

Pla sam rot literally, "three flavours fish": deep fried fish with a sweet, tangy and spicy
tamarind sauce.

Meneu for sweets and desserts:

Chaokuai - grass jelly is often served with only shaved ice and brown sugar.

Kanom khrok - coconut-rice pancakes, one of the ancient Thai desserts

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Khao tom mat - a traditional Thai dessert prepared from sticky rice, coconut milk, and
banana.

Khanom bua loi mashed taro root and pumpkin are mixed with rice flour into small
balls, boiled and then served in coconut milk.

Khanom chan multi-layers of pandanus-flavoured sticky rice flour mixed with coconut
milk. It is the one of The 9 auspicious Thai desserts.

Khanom mo kaeng - a sweet baked pudding containing coconut milk, eggs, palm sugar
and flour, sprinkled with sweet fried onions.

Khanom tan palm flavored mini cake with shredded coconut on top.

Khanom thuai talai - steamed sweet coconut jelly and cream.

Khao lam - A cake made from steamed rice mixed with beans or peas, grated coconut
and coconut milk.

Cost of Dishes
On the average the cost of dishes which we offer lie between the range of 400 to 500 PKR

Price of Dishes
On the average dish prices ranged between 1000 to 2000 PKR and they are mostly served in the
quantity that can be enjoyed by 4-5 person.

Future services
We will expand our business by introducing the other kind of foreign food i.e. Indian, Chinese
wide range of Italian food or any other kind of food after getting suggestions from our
customers. We will also expand our restaurant in future by offering Ramadan buffet to our
customers. We will have membership facilities to our valuable customers. We will have an
attractive deals in futures. Moreover, we have a plan to move into other food cuisines and
marriage and banquet hall.

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Our Specialty
Our specialty is definitely a Thai food. We think our specialty is sea Food that comes in the form
of Thai. We have different kind of dishes made from Prawns and fishes. And in thai soup we
have the specialty of Schezwan soup.
Customer Segmentation
Ario mak intends to attract a wider range of customers. We want everyone to feel welcome and
entertain. We have defined the following groups as targeted segments:

The business persons

Destination customers

Tourists

Youth

Personnel data:
We believe that the personal is in good proportion to the size of restaurant. The staff will include
16 full time employees

Management
Investor research manager

Aansa randhawa

Operation and marketing manager

Arfaat hamayon

Financial manager

Mariam yaqoob

Business development manager

Sumbal gulzar

Kitchen
The executives chief will be assisted by:

Chief Tariq Saddique highly educated and expert thai food

Cooks that works directly with the chief

Prep cooks/dishwashers
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Production plan
Aroi mak restaurant is providing thai and cuisine food to satisfy the customers needs for it. For
that purpose we have the following production process.
Purchase of Raw Materials
Our restaurant is a place where we cook not food but quality food. In order to maintain quality in
our food we have to check the quality of raw materials that we are using. We have to use several
type of raw material ranging from spices, Sea food, Meat, Chicken and vegetables. As far as
Spices and vegetables are concerned they are arranged from Gujranwala market. Meat is
arranged from local butcher market and enduring the quality. Quality chicken is availed from
K&Ns chicken company. Sea food is first of all purchased from hyper star Lahore then in case
of increases supply we have the plan to import sea food.

Ingredients require
Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices.
Common flavors in Thai food come from garlic, galangal, coriander/cilantro, lemon grass,
shallots, pepper, kaffir lime leaves, shrimp paste, fish sauce, and chilies. Palm sugar, made
from the sap of certain Borassus palms, is used to sweeten dishes while lime and tamarind
contribute sour notes. Meats used in Thai cuisine are usually pork and chicken, and also beef,
and water buffalo. Goat and mutton are rarely eaten except by Muslim Thai

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Marketing plan
Marketing plan is to make decision about 5 ps of marketing which are:

Product

Price

Place

Promotion

People

Product/service
We are going to introduce a thai restaurant named as Aroi mak first time in the Gujranwala city.
The idea of opening thai restaurant in the town is first of all backed up by the lack or nonavailability of the Thai restaurant in the town and second of all we have confirmed from the thai
restaurant in Lahore that good proportion of Gujranwalians are their customers.
Features:

Provide Thai food for the first time

Offering multiple dining and entertainment facilities within a single establishment

The spatial and broader menu division

Comfortable environment like Thailand atmosphere

Low fat and calories food

Open or patio facilities are also available

Change in the menu every 4 month

Good quality of raw material is used

Price
Cost of Dishes:
On the average the cost of dishes which we offer lie between the range of 400 to 500 PKR
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Price of Dishes:
On the average dish prices ranged between 1000 to 1500 PKR and they are mostly served in the
quantity that can be enjoyed by 4-5 person
Profit
According to our research there is 50% profit in this business if managed effectively and
efficiently and we have proper planning to achieve our targets.

Place
Satellite town is the place selected for our restaurant. The outlook for the future of Ario Mak is
exceptionally positive and the most progressive development area in the city. In this area we
have plan of leasing an old property for the construction of our restaurant.
The market has been carefully selected for the necessary demographics and retail traffic
necessary to meet the goals laid down for profitability. The busy midtown commercial/residential
location has been chosen on the basis upon a successful demographic model. All storage and
godown facilities are also available at that place.

Promotion
We will use different media for publicity and promotion it include:

Advertisement

Promotion campaign

Grand opening

Press release

Newspaper social media

Create website

Inner and outer city marketing

Using our logo Spice of life

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People
There are two kinds of people

Inside people

Outside people

Inside people
It includes people within the firm:
Management
Operation and marketing manager

Aansa randhawa

Financial manager

Arfaat hammayon

Business development manager

Mariam Yaqoob

Customer relationship manager

Sumbal Gulzar

Outside people
It includes suppliers of raw material
Import fishes and prawns from Karachi
Chicken from K&N'S chicken company
Hyper star Lahore
Rationale of Selecting Suppliers

High quality

Comparatively low prices

Diverse variety

Trustworthy

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Organizational Plan
Organizational Hierarchy
Owners
managing
directors
Front of house
Manager

Waiters

Back of house
Manager

Chef
Helper

Cashier

Order
Takers

Head Chef

Dish
washer
Purchaser

Guard

Cleaner

Owners are the Managing directors of the Restaurant They have the sole authority to run the
business by making collective decisions in the business. As this is the Partnership Business so
her the decisions are taken on mutual consultation basis. In Restaurant all the power are authority
is with the Partners and they have the right to take any decision for the best interest of the
business. They have the authority and they are at the top of the hierarchy
Front of house Manager and Back of House manager are the person at same designation but
somewhat different duties. Front of House manager take steps for the efficient and effective
working of Main dining hall of the restaurant while Back of House Manager have the authority

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to implement his decisions on the Kitchen area and he is responsible to control all kitchen
activities. These managers are the urgent subordinates to Managing directors
Front of House manager have the authority to control Waiter, Guard Order Taker, Cashier &
cleaner. These person comes under the span of Front house manager and should follow the
decisions implemented by the Front house manager. Communication of problem will be in the
following way: If any of the person in the low level of hierarchy face problem he/ she will
contact his immediate supervisor.
Back of House Manager have the authority to control three type of persons i.e. Head chef,
Purchaser and Dishwasher. These entities are in immediate relation with the manager and should
contact the manager in problem. Head chef have the authority on two of the Chef helpers. Chef
helpers are bound to follow the instructions of Head chef.

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Human Resource Requirements

Designation
Number
Owner
4
BOH Manager
1
FOH Manager
1
Waiters
3
Cashier
1
Order takers
3
Guard
1
Cleaner
1
Head chef
1
Chef Helpers
2
Dishwasher
1
Purchaser
1
Total
20

Monthly Salary
_
20000
20000
6000
8000
6000
7000
5000
35000
6000
6000
15000
134000

Total Salary
_
20000
20000
18000
8000
18000
7000
5000
35000
12000
6000
15000
164000

Skills
skilled
Skilled
Semi-skilled
Semi-skilled
Un Skilled
Skilled
Un Skilled
Skilled
Semi-Skilled
Un Skilled
Skilled

Above table shows the details about employees which we hire for the operation of business.
Initially we will hire 16 employees in a business. Detail of employees are as follow:
Back house manager
There is one back house manager in our restaurant. His duty is to control the affairs of kitchen.
To overlook the activities in the kitchen is an important task to do. Back house manager has to
look after the purchase of raw materials, cooking of food by the chef and the proper washing of
kitchen cooking wares and dishes. We offer an attractive salary and food facilities to the back
house manager. We will offer 20000 PKR plus lunch facility to the manager
Front house Manager
To control the affairs of main restaurant and the dining area we will hire front house manager. He
overlook the task of the main dining hall. We offer him an attractive salary package of 20000
PKR plus food and lunch facility.
Waiters
To offer quality food to our customers we hire 3 waiters. Waiters are hired on permanent basis
and on salary package of 6000 per waiter. We have also some persons on standby basis so that on
days of Eid and other festivals we can take their services and facilitate quality food to our
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customers. Waiters are semi-skilled laborers and we will hire experienced waiters so that we can
avoid training cost
Cashier
We will hire one cashier to effectively manage the activities related to receipts and payments of
the restaurant. All the cash is dispensed by the cashier and using special vouchers and customer
bills have also been received by the cashier. We offer an attractive package to cashier of 8000
PKR.
Order takers
These persons are hired on the permanent basis. Initially we have planned to hire 3 order takers.
Their main function is to provide menu to the customers and take orders. Afterwards they
provide bills to the customer. We are offering attractive salary of 6000 to each order takers
Guard
For security purpose we hire one guard on 12 hours shift. An affordable salary of 7000 will be
offered to Guard. He will also assist in parking of the vehicles and bikes outside the restaurant.
Cleaner
Cleaner is an unskilled person. We will hire one cleaner for the clean age of washrooms and
dining hall. We will offer an attractive and affordable salary of 5000 PKR

Head Chef
This is the most important person upon whom the reputation of the restaurant is based. We have
hired Thai chef on 35000 PKR salary plus lunch and dinner facility.
Chef Helpers
We have hired two chef helpers on permanent basis. Their duty is to provide help to the head
chef in cooking matters. They will be hired on an affordable and attractive salary of 6000 per
helper. They are encouraged to learn from the main chef and in the future they will be developed
into a complete thai chef.

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Dish Washer
We will hired one dish washer to clean the contaminated and used dishes. We offer an attractive
package of salary of 6000. As we are believing in making good relations with our customers as
well as employees because they are also involving in making our restaurants goodwill.
Purchaser
We will hire a purchaser who will purchase the raw material i.e. chicken, vegetables, fishes, sea
food, and other materials for the restaurant at a good package of salary PKR 15000.

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Operational Plan
This section includes detail of all the activities in our restaurant that ranges from the purchase of
Raw materials from the supplier and the conversion of that Raw material into finished goods.
Purchase of Raw Material
Raw Materials have been purchased by the Purchase manager on regular basis. Our main raw
material is Sea food such as crabs different types of fishes, lobsters, Rice, Meat, Chicken, Spices
and many more described in the previous section. Manager of the Back house regularly observe
the quality of the Raw material purchased by purchaser and it is advised by the owners that no
Raw material should be below standard that will ultimately affect the quality of food in the
restaurant.
Storage of Raw Materials
In the second step Raw Materials have been stored in the freezers and cabinet for future use.
Perishable nature of Raw materials are properly canned and stored in the dry and cold places.
This step in the operation is also very important as it ensures the quality of food
Cleaning of Chicken Meat and Fish
It is ensured that Chicken, fish and Meat that will be ultimately used to manufacture the product
should be washed properly. In the next step it is ensured by the BOH manager that whether the
Chicken, Fish and Meat is properly cleaned or not.
Order taking
After the order taking by the order takers boys on a prescribed form. This form is dispatched to
the chef. Chef on the examination of the form start planning for the formation of the desired
Food.
WIP inventory of Food
In hotel industry it is customary to maintain a work in process inventory of the food. This is done
to prepare food urgently without any efforts. For example for chicken Thai soup preparation the
curry for the soup is already prepared and stored in the freezers. On an order from customer
product will be ready to serve in few minutes.

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Preparation of Food
For the preparation of food various machineries and equipment are used such as cooking ranges,
Ovens and deep fryer. These machineries and equipments have been purchased for this purpose.
Fish and sea food are mostly boiled and fried while chicken have many methods to be cooked
according to specification of dishes. In short we have all the required Machineries and
Equipment.
Delivery and serving of Food
After the preparation of Food the next step in operations is to deliver the food to our valuable
customers. It is ensured that the food should be delivered without allowing any delay this will
ensure the warmness of food. We ensures that we serves warm food which emit steam and nice
odour out of it.
Take Away Orders
For take away order we ensures that there is a proper packing of that food. We have planned for
the best packaging material available in the town
Packaging
We need to package two type of food one which is left over from the customer who have dined
in plus a food that is ordered for take away purpose. It is ensured that packaging should be of
good standard and material so that the food material would not leak out on the way.
Labelling
We use different type of paper bags for the packing of food. There is no need of labeling on that
paper except the logo of the restaurant and the contact details.
Advertisement
Details regarding Advertisement is included in the previous section. (Marketing plan)

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Financial Plan
Initial Capital Requirement
Details

PKR

Construction Cost (all inclusive)

2000000

Dining & Office Furniture

522250

Equipment & Machinery

210000

Advance Rent

1200000

Preliminary Expenses

79750

Working Capital

1000000

Total

5012000

Our Total cost for opening a Thai restaurant is around 5012000 PKR. The break up for the
expenses are mentioned in the above Table. We have planned to spend 2000000 PKR on the
construction of the Thai restaurant. A total of 522250 PKR is likely to be spent on Dining & Office
Furniture and 210000 is estimated to be spent on Equipment & Machinery. To Acquire the Building we
will have to provide the Advance to the owner of the building. An amount of 1200000 is being allocated
for this purpose. Preliminary expenses such as legal expenses is calculated for PKR 79750. For the
efficient working of restaurant in the start we allocate 1000000 PKR as working capital. It is allocated to
meet the daily money needs of the business. A detail of each of the expense is discussed below.

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Dining and Office Furnitures

The restaurant is expected to entertain a minimum of 300 customers in a day, which requires a
good seating layout to avoid any confusion and problems during rush hours. The following table
gives the details of the dining tables and chairs that would serve approximately 100 customers
(maximum capacity) at a time
Item details
Dining Table
Chairs
Cutlery sets
Air Conditioners
Halogen Lights
Wall lights
Emergency lights
Generator
Office table and Chairs
Counter
Total

Quantity
25
100
2
2
25
60
4
1
4
1
165

Unit Price
6000
1500
2500
40000
250
100
2500
90000
2500
15000
169250

Total Price
150000
150000
5000
80000
6250
6000
10000
90000
10000
15000
522250

Above table mention the details for the Dining, Office furniture & fixtures that will be purchased
in order to design and run our Thai restraint. These things are indispensable for our restaurant as
these will increase attractiveness of our restaurant and add utilities to our customers. Following
are the details of the Furniture and Fixture that will be purchased
Dining Table
Dining tables are essential for the efficient serving of the food. We have a planned capacity to
serve 100 customers at one time. So in order to achieve that planning we should have to purchase
25 dining table of 2x2 size. One table has the capacity of 4 seaters. The estimated cost of the
Dining tables are 150000. They are acquired from local furniture market by providing
specification
Chairs
Chairs are arranged from the local market. A total of 100 chairs are acquired from National
Furnishers in Gujrat. We are specially focused to provide our customers with a thai like

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envoirment so in order to achieve our objective we specially design chairs that have the glimpses
of Thai tradition in them. Total cost for the Chairs are 150000.
Cutlery Sets
To facilitate our customers with our quality foods we will attain 2 cutlery sets from Hyper star
Lahore at an affordable price. The cost of one Cutlery set is 2500 so we have to spend 5000 on
Cutlery sets.
Air Conditioners
To provide state of the art food and Restaurant facilities to our customers in summers we have
initially planned to install 2 split units in our restaurant compound. Now a days it is necessary to
provide Air conditioners in summers and heaters in Winters. A sum of 80000 is spent on the
buying of Air conditioners
Halogen Lights
It is the envoirment of the restaurant that matters a lot. To create soothing and relieving
envoirment in our restaurant we have planned to install Halogen lights in the Building. This will
adds to the beauty of the infrastructure and attract the prospective customers. A total of 25 lights
will be initially installed having a cost of 6250 only
Wall lights
To enlighten the compound of the restaurant with different colors we will install wall lights and
tubes. A total of 60 tube will be planted in the compound with a total cost of 6000 PKR
Emergency Lights
Keeping in view of the load shedding problem of the country we have planned to install 4 big
size Emergency lights. Whenever there is a break down of electricity. Automatic emergency
lights will start to enlighten quickly.
Generators
A 5KVA generator is planned to be installed in our restaurant. It is estimated that our electricity
needs will be replenished well with the 5KVA capacity generators. A total of 90000 is separated
to be spent on this sector

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Office Table & Chairs

Executive class chairs will be acquired from the Imperial Furniture Gujrat. One Table and One
chairs set is arranged on an affordable price of 2500 PKR. A total of 10000 is separated for this
purpose.
Counter
For the reception a counter is arranged from the local furnishers. The dimensions of the Counter
will be 4x5 feet and we have a plan to install our restaurant logo on the Counter.

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Equipment & Machinery

Item details

Quantity

Unit Price

Total
Price

Freezers

40000

80000

Deep fryer

40000

40000

Cutters and knifes set

2000

6000

Oven

12000

24000

Working Tables

20000

40000

Shelves

10000

20000

12

124000

210000

Total

In this section we will explain the Equipment and the Machinery that are inevitable for the
activities of our restaurant. Details are given below
Freezers
We have to maintain raw material inventory of different products that are perishable in nature. So
we have planned to purchase 2 freezers from Haier Company at an affordable price of 40000
each with a total cost of 80000 PKR
Deep Fryer
Keeping in view the needs of the kitchen we will purchase deep fryer from Lahore electronics
market. The purpose for such a machine is the digital temperature controller that will help in the
efficient cooking of the food. It is planned to spent 40000 on this area
Oven
To cook some foods we will have to pretend a oven in our kitchen. To fulfill this need we should
purchase 2 Ovens from the local Market. Estimated cost to be spent on the oven are 24000 in
total.
Working Tables
For the kitchen infrastructure facilities working tables are necessary. Quality working table
would be arranged from the local market worth 20000 PKR. A sum of 40000 PKR is required for
achieving this target
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Shelves
Shelves should have to implant for the efficient working of Kitchen. A local carpenter will be
contacted for the installation of the shelves. An estimated cost of the shelves amounts to 20000
PKR
Financial Projection
Sales Increase

15%

Increase in Cost of Raw Materials

10%

Increase in Staff Salaries

10%

Increase in Utilities

10%

Increase in Rent

10%

Increase in Office Expenses

10%

Keeping in view the future of our restaurant we made some projections. Sales will be increased
at a rate of 15 percent annually. This estimate is based on our best efforts in running the
restaurant. Due to inflation we expect that there is a subsequent 10 percent increase in the Raw
materials prices. Employees salary will be increased by 10 percent next year keeping in view the
Market salaries. There is an estimation of 10 percent increase in the Utility bills such a Gas and
Electricity. Rent would be increased by 10 percent next year as per the agreement. Office
expenses would also have a jump of 10 percent in the coming year.

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Supportive Calculations for the preparation of Income statement and Balance Sheet
Sales
We are expecting that in the first year we have 50 customers per day. Based on this fact we have
also estimated that they would have a minimum bill of around 550 which is not an optimistic
figure but still we are using this for calculation as on pessimistic approach
Sales 1001520 for the first year (estimated value)
For one month {1001520/12 = 834600}
For one day

{834600/30

= 27820 }

For one Customer {27820/50 = 556

Raw Materials
Keeping in view the current price and based on the estimations made by chef it is expected that
our cost of Raw material to sales ratio is 45 percent. So applying this analogy on the Sales we
would have raw material usage of 4500120 approx.
(4500120/ 1001520 * 100) = 4500120
Labor and Salaries
We have computed the monthly salary of 164000 for the whole payroll account. Based on this
calculation we have to say that annually we would have to pay
(164000*12)= 1968000
Utilities and Bills
It is expected that utilities and bills would be 624000 for the whole year computed in the
following Manner
(52000 *12) = 624000
Where 52000 is future separated into Gas bill of 20000 Monthly and Electricity bills amounted
to 20000 too and Telephone bill amounted to 12000 only
Rent Expense
Rent Expense is amounted to 100000 per month as per the agreement of the leasing.
(100000 *12) = 1200000
Depreciation
Depreciation is charged on fixed asset such as building, furniture and fixtures and machinery we
have estimated that as a whole there is depreciation of 50000 per year
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(Building = 20000)
(Machinery and Furniture and fixtures = 30000)

Tax
Tax is calculated on the basis of slab rate for the year 2015 and 2016. Our net profit after interest
comes out to be above 1500000 so in our case following slab would apply
92,000 + 15% of the amount exceeding Rs 1,500,000.
Office and Miscellaneous Expenses
Office and miscellaneous expenses amounts to 72000 annually. It include the maintenance cost
and packing cost of the food.
(6000 *12) = 72000

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Future Planning
We will expand our business by introducing the other kind of foreign food like Indian, Chinese,
wide range of Italian food or any other kind of food after getting suggestions from our
customers.
We will also expand our restaurant in future by offering Ramzan buffet to our customers. In
future we will also expand out our restaurant by introducing out-doori lawn location because
many people like to eat in fresh atmosphere.
We will also expand our plan of Thai food in other cities.
Our website will be used in future to try out new offer starting with an online order feature if
concept gains favor with customers. A customer will be able to order a selection for pick up
using a credit card.

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Risk assessment
Financial Risk
The risk is involved here that the finance which we have invested in business may be not fruitful
and we have to face a loss.

Risk Related to Employees safety

To avoid injury in employees we will provide proper dressing to our chefs to avoid such type of
accidents we are using new techniques and we will provide first aid on emergency basis.
Negligence and Dishonesty of Employees
To avoid the risk of negligence and dishonesty of employees we will provide the bonuses,
recognition and status to our employees according to their job performance and work.
Risk of Wrong Employee for the Job
The risk of wrong employee for the job is also involved in business we improve our management
and select the persons who are eligible to perform the duties effectively.
As government regulations are changed in no time so we have to be updated all the time and our
strategies must be flexible so we can mould with the change in regulations.
Substitute Restaurant
To avoid the threat of substitute restaurant we will enter unique features in our food that meet the
need of customer more effectively after a set period.

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Political Instability
As political instability is always here so we have to make flexible strategies this way we can
avoid a big shock.

Bargaining Power of supplier

To avoid bargaining power of suppliers we will purchase our food items from different suppliers
so if any supplier not available or any other issue is there our business will not be disturbed by
this.

Market Competition
There will a competition in the market to overcome it we have to introduce new services after a
period of time we will attract our customers by giving quality food in affordable price. This way
we can achieve customers and this will be the real achievement for us.

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Projected Income Statement

Income Statement
for the Year Ended (Proposed)
Less:

Net Sales

10015200

Raw Material Cost

4500120

Labor and Salaries

1968000

Utilities

642000

Cost of Sales

7092120

Gross Profit

2923080

General Selling & admin expenses

Less:

Rent Expenses

1200000

Office & miscellaneous Expense

72000

Depreciation Expenses

50000

Total Operating Expense

1322000

Net Profit before Tax

1601080

Tax (92000+101080*15)

107162

Net Profit

1493918

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Projected Balance Sheet

As on 31 Dec 20xx

Details

Amount

Assets
Current Assets
Cash & bank Balance

1000000

Prepaid rent & advance

1200000

Total Current Assets

2200000

Fixed Assets
Machinery

210000

Building

2000000

Office Furniture & Fixtures

522250

Total Fixed Asset

2732250

Preliminary Expenses

79750

Total Assets

5012000

Owners Equity

5012000

Total Equities and Liabilities

5012000

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