MADE BY :ANKUSH TANWAR ARUN VENUGOPAL

MONEY POTENTIAL FOR A BUYOUT A PLACE TO SOCIALIZE CHALLENGE A FIRM LIFESTYLE OPPURTUNITY TO EXPRESS ONESELF

- To Manage a restaurant for someone else, either an individual or a chain. - To Purchase a franchise and operate the franchise restaurant. - To Buy an Existing Restaurant, operate it as t is, or change the concept. - To Build a New Restaurant and Operate It.

ORIGINA EXPERIE L NCE INVESTM NEEDED ENT NEEDED

POTENTI AL PERONA L STRESS

PSYCHOL FINANCI OGICAL AL RISK COST OF STRESS

POTENTI AL REWARD

BUY

Medium

High

High

High

High

High

BUILD

Highest

High

High

Highest

Highest

High

FRANCHI SE

Medium

Low

Medium

Medium

Medium

High

MANAGE

None

Medium

Medium

Medium

None

Medium

Refers to a type of Restaurant where more than One Cuisine is Served. Gaining Popularity as they offer a large number of choices of food. In terms of Staff Required and Type of Food being served, it can be a Successful Venture. Opportunity to Create an Own Trademark and Brand of Sweets and Snacks. Can be Expanded to a Chain Restaurant.

Make a Restaurant Business Plan. Arrange for Finances. Choose a Suitable Location. Choose a Suitable Name. Hire Employees. Market and Advertise.

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10.
11. 12. 13.

14.

Business Marketing Initiated. Layout and Equipment Planned. Menu Determined. First Architectural Sketches Made. Licensing and Approvals Sought. Financing Arranged. Working Blueprints Developed. Contracts Let for Bidding. Contractor Selected. Construction Begins. Furnishing and Equipment Ordered. Employees Hired. Hourly Employees Selcected and Trained. Restaurant Opened.

EATING ADDA

MISSION STATEMENT :-

We Aim to be a premier Growth Company with a Balanced approach towards people, quality and profits; to cultivate customer loyalty by listening to, caring about, and providing customers with a good and satisfying dining experience; to enhance a high level of ethics, excellence, innovation and integrity to attract. Develop and retain a superior team; to be focused, sensitive and responsive to our employees and their environment.

VISION :-

To Savor and Share the Mouthwatering Dishes with Ultimate Taste and Relishing Freshness and Ensuring Superior Customer Experience by providing Highest Standards of Product Quality and Service.

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2.
3. 4. 5. 6. 7. 8. 9. 10.

Budgeting. Decor. Colour Scheme. Spacing. Seating Layout. Kitchen Area Layout. Staff Calculation. Orgn. Chart for Staff. Duties and Responsibility. Menu Plan.

Furniture - Chairs ( Steel Frame with a Plastic Seating.) - Tables ( Steel Frame with a Marble Top Finishing.) 2. Fabrics/ Linen - Only Linen would be Restaurant Napkins. 3. Lighting - Use of Fluorescent Bulbs. - Bulbs Covered with a Plastic White Coloured Leaf. 4. Air Conditioning & Heating - Use of Central Air Conditioning. - Ideal Temp.in Restaurant at 22- 24 C.
1.

5. Tiling - Use of Unglazed tiles in Earthenware Colors in the Floor. - No Tiles to be Used in Walls. 6. Pictures and Prints - Big Poster in the Middle Section in Each Wall. - Picture Depicting Dish or Showing Monuments and Culture of India. - Focus is to Show or Market India as a Destination and also to Market our Own Dishes which would lead to Impulse Buying.

- Space Allocation : Dining Room 60% of total area. Kitchen, Storage 40% of total area. - Each Guest given an Area of 15Sq. Ft. - Total no. of Covers 100. - Traffic Path Between Occupied Chairs would be 18 Inches wide.

- WALLS : Would be Orange and Purple Split Half Ways. Picture present in Middle Part of Wall. - CEILINGS : Would be Plain White in Colour. Bulbs Covered in Artificial Leaf. - UNIFORMS : Divided into 3 Categories :

White Shirt. Black Pant. Black Coat. Red Checked Tie. Black Formal Shoes.

- MANAGERS :

- SUPERVISORY Yellow Shirt. Grey Pant. Black Cap. Black Formal Shoes.

LEVEL :

- TEAM MEMBERS :
Orange Shirt with Purple Stripes. Black Pant. Cap Black Formal Shoes.

Rest. Mngr. 1 Asst. Rest. Mngr. 1 Supvr. - 3+1 Asst. Supvr. 1 Team Member 10+2 Cleaner 2 Sous Chef 1 Chef de Partie 3 Commis I/II/III - 6

Expanding into Chains. Going into Outdoor Catering. Restaurant Management Training Programme.