PROJECT REPORT

ON

FOOD AND BEVERAGE

MANAGEMENT

INTRODUCTION TO THE FOOD & BEVERAGE MANAGEMENT

The provision of food and beverages away from home forms a
substantial part of the activities of the hospitality industry and, indeed,
of the economy as a whole. Like the industry of which it is a major
part, food and beverage operations are characterized by their
diversity. Outlets include private and public sector establishments and
range from small independently owned and operated units to large
multi-national corporations managing global brands and from prison
catering to catering in the most luxurious hotels in the world.

India is one of the fastest growing economies of the world. It

withstood the impact of the slowdown in the global markets post
2008. In FY12, Indias Gross Domestic Product (GDP) grew at 6.7%
but reduced to 4.5% in FY13 and FY14 (estimated) due to lower
growth rates clocked by the industry sector. While Services sector,
which contributes to one-third of the Indias GDP, has been the
engine for growth (at ~6% in FY13 and FY14), agriculture sector
continued to be the anchor of the economy with 4.6% estimated
growth in FY14. With the burgeoning young and educated middle
class, the growth engine for Indian economy, India is expected to
become the third largest world economy by 2030, surpassing
developed economies like Japan and Germany. Indian economy has
undergone a considerable structural change in the last decade as it
has been moving away from being an agriculture-led economy to a
services-led economy. However, agriculture still contributes to 14% of
the total GDP & employs 60% of the population. While, significant
strides have been made in agricultural sector, there are quite a few
areas of improvements which if addressed would drive the growth in
both agriculture and its allied sectors. Addressing these areas would

help the agriculture and thereby the food & beverage sector to better
equip them to cater to the significant growth expected consumption in
India in the next decade. In line with the growth in economy, Indian
total annual household consumption is likely to treble, making India
the fifth largest consumer market by 2030. Food and beverage (F&B)
is the largest segment of the consumption basket; we examine below
the key drivers for the growth in this section.
SECTORS OF FOOD AND BEVERAGE INDUSTRY
Restaurants
1. Ethnic restaurant
2. Coffee shop
3. Specialty Restaurant
4. Banquet
5. Cafeteria
6. Snack Bars
7. Bistros
8. Discothque
9. Nightclub
10. Pub
11. Bar
12. Family style
13. Destination restaurant
14. Casual restaurants

15. Cafes
16. Coffee houses

COMPANY PROFILE
We are proposing to open a restaurant. The name will be Ruby Restaurant. The
Ruby Restaurant is intended to be a full service, three meals a day,
restaurant/caf. It is to be located near the Goa Beach. The renovated facility will
seat approximately 200 patrons. This would allow roughly 150 seats inside and
the balance on outside areas. The restaurant will feature a full menu compliment
of moderately priced, breakfast-lunch-dinner items. The revenues will come from
4 elements of restaurant operation:Breakfast will feature traditional morning dishes and other creative, specialty
items using fresh, quality products(ingredients).
Lunch will feature a variety of soups, salads and sandwiches.
Dinner will feature casual, family style dining and will offer fresh seafood, pastas,
steaks, paellas, dinner salads, and other regional favourites.
Bar operation will offer a full bar/drink menu featuring specialty drinks, craft beers
and assorted wines. It is intended that dining and drinks can be enjoyed inside or
outside too so as to enjoy the atmoshphere. It is envisioned that a music/
entertainment element could enhance the operation and experience at the
restaurant. This would be done on some limited basis, most likely located
outside. The vision is that the entertainment would be mostly single individual or
2 or 3 person combos performing easy listening numbers that would afford
background music to people eating, talking and enjoying a good time at the
Restaurant.

The mission and objective of the operation is to bring together a casual

atmosphere enhanced by the seaside location that will draw residents and
visitors to the Destination Location, taking advantage of the Goa beachside.
The establishment will provide a complete quality experience for patrons. The
key to success will be focused in product quality, service and atmosphere.
Management will need to have a firm grasp on food; beverage and labor
elements so as to deliver the experience to its customers in a fashion that will
inspire repeat business and encourage word of mouth recommendations to
others.

RESEARCH AND ANALYSIS

The Restaurants theme and dcor of the facility will reflect the character and
surrounding location. The Restaurant ownership is privately held limited liability
corporation owned by Ruby jangle and Neeraj kamboj. This will be considered a
combination start up restaurant.
PROJECT START UP COSTS
Plans, permit & Legal

15,00,000

Equipment

20,00,000

Furniture

15,00,000

Fixtures

5,00,000

Menu Design/ Print

7,00,000

Loan Costs

4,50,000

Hiring/ Payroll

3,50,000

Soft Opening Expenses

2,60,000

Grand Opening Expenses

5,00,000

Advertising/ marketing

3,50,000

Start up inventory

10,00,000

Interior designing & other Expenses

45,00,000

The casual dining restaurant market is above fifty lakhs due to its location in the
tourist place i.e Goa Beach. The Restaurant will predominantly serve residential
areas as well as tourist. It will derive certain revenue from the local people, from
the surrounding areas, and their guests as well as tourist and visitors. The
Restaurant hopes to work with other businesses near the Goa beach in an effort
to draw a more diverse clientele to the area. Specific advertising will be done
through local publication, direct mail, business group alliances, T.V, as a means
of creating awareness. The target market for the restaurant is 18-65 year-old
singles, couples, families who desire a sophisticated yet fun, casual dining
experience. We feel that positioning ourselves in the casual, quality food service
with an emphasis on a friendly atmosphere and caring, knowledgeable staff.
For now, we will focus on selling Indian Food Items. However, as we grow further,
we will add new categories to our menu.

FOOD & BEVERAGE MANAGEMENT

Amit Aggarwal will be the operating partner/ managing member of the limited
liability company. Mr. Aggarwal has been involved in the food & beverage
industry for 25 years. Mr Aggarwal will be held responsible for design, menu
development, Purchasing, marketing and advertising, staff development and
other business functions commensurate with operating successful restaurants.
Other Personnel will be a General Manager, a Kitchen manager and an assistant
manager. There will be near about 500 chairs and table for sitting arrangement
part. If any family wants to celebrate separately then arrangement foor the same
can also be made. There will be approximately 35 full and part time staff
employed. Extensive training will be done so as to establish a reliable,
consistent, Knowledgeable, and well trained staff.