Harry’s Diner

An authentic western experience

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 Harry’s Diner
An authentic western experience

Harry’
s
Diner
An Authentic Westren
Experience

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 Harry’s Diner
An authentic western experience

Table of Contents

Executive Summary

Company Description

Industry Analysis

Products & Related Services

The Target Market

The Competition

Marketing Plan & Sales Strategy

Operations

Management & Organization

Long-Term Development & Exit Plan

Financial Data & Projections

Appendices

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Company Description

Harish Ethos and Bios Pvt Ltd Company, will operate Harry’s Diner, a
single unit, medium-size restaurant serving healthy, contemporary
Western and European style food. The restaurant will be located at
Road No 1, Banjara Hills, Opposite to Jalagam Vengala Rao Park,
Hyderabad.

Harry’s Diner will feature an outstanding New American-European

menu with a touch of British influence in an upscale and cozy
atmosphere.The menu is inspired from different cuisine's specialties
and will appeal to a wide and varied clientele.

We will be open 7 days a week. Serving from Monday - Sunday 11:30

AM - 4:00 PM. Dinner between 5 PM – 11:00 PM. Saturday and Sunday
will feature special attractions on the menue which is not included in
the menu, which will create interest into the minds of the customers
and thus inturn will help in bringing in more customers. The restaurant
will have paintings and drawings from some of the areas most notable
from U.S.A and Europe.

Company Ownership

The restaurant will start out as a HEB Pvt.Ltd, owned by its founders
Kirthi Harish who will function as the General Manager and his good
friend Mr. Albert Rao as his techinical advisor and consultant. Mr.
Albert has been in the restaurant business since the past 5 years in
Chennai and his expertise will help in succesfully running Harry’s
Diner.

Mission Statement

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Harry’s Diner is a great place to eat, combining an intriguing

atmosphere with excellent, interesting food. The mission is not only to
have great tasting food, but have efficient and friendly service because
customer satisfaction is paramount. We want to be the restaurant
choice for all families and singles, young and old, male or female.
Employee welfare will be equally important to our success. Everyone
will be treated fairly and with the utmost respect. We want our
employees to feel a part of the success of Harry’s Diner. Happy
employees make happy guests.

We will combine menu variety, atmosphere, ambiance, special theme

nights and a friendly staff to create a sense of 'place' in order to reach
our goal of over all value in the dining/entertainment experience. We
want fair profits for the owners, and a rewarding place to work for the
employees.

Objectives

Harry’s Diner objectives for the first three years of operation includes:

• Keeping food cost under 30% revenue.

• Keeping employee labor cost between 24-29% of revenue.
• Stay as a small restaurant with excellent food and service.
• Averaging sales between Rs:80,00,000 to 100,00,000 per year.

Keys to Success

• The creation of a unique and innovative dining atmosphere will

differentiate us from the competition. The restaurant will stand
out from the other restaurants in the area because of the unique
design and decor. We will offer a dining experience in a cozy
atmosphere.
• Product quality. Not only great food but great service and
atmosphere.
• The menu will appeal to a wide and varied clientele. It is
International with an interesting twist.
• Controlling costs at all times without exception.

Due to intense competition, restauranteurs must look for ways to

differentiate their place of business in order to achieve and maintain a
competitive advantage. We at Harry’s Diner realize this. With the
rapid development of Hyderabad, it needs a place that will fit into
the 'new look' of the community that is sophisticated and entertaining.

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The fact that no other restaurants in the area has this concept and
atmosphere presents us with a window of opportunity and an entrance
into a profitable niche in the market.

Industry Analysis

Although the restaurant industry is very competitive, the lifestyle

changes created by modern living continue to fuel its steady growth.
More and more people have less time, resources, and ability to cook
for themselves. Trends are very important and Harry’s Diner is well
positioned for the current interest in lighter, healthier foods at
moderate prices.

The Restaurant Industry Today

Fast food is one of the world’s largest growing food type. India’s fast
food industry is growing by 40% a year and is expected to generate a
billion dollars in sales by 2005.The multinational segment of Indian fast
food industry is up to Rs. 6 billion, a figure expected to zoom to Rs.70
billion by 2005. By 2005, the value of Indian dairy products is expected
to be Rs.1, 00,000 million. In last 6 years, foreign investment in this
sector stood at Rs. 3600 million which is about one-fourth of total
investment made in this sector. Because of the availability of raw
material for fast food, Global chains are flooding into the country.

MARKET SIZE & MAJOR PLAYERS

a) Dominated by McDonalds having as many as 75 outlets.
b) Domino’s pizza is present in around 100 locations.
c) Pizza hut is also catching up and it has planned to establish
125 outlets at the end of 2005.

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d) Subways have established around 40 outlets.
The main reason behind the success of the multinational chains is their
expertise in product development, sourcing practices, quality
standards, service levels and standardized operating procedures in
their restaurants, a strength that they have developed over years of
experience around the world. The home grown chains have in the past
few years of competition with the MNCs, learnt a few things but there
is still a lot of scope for improvement.

Future Trends & Strategic Opportunities

The predicated growth trend is very positive both in short and long-
term projections. As modern living creates more demands, people will
be compelled to eat more meals away from home. In 1988 The
National Restaurant Association released the Foodservice Industry
2000 report that forcasted how the industry might look in the year
2000. Some highlights from the panel's findings:

• "Consumers will spend a greater proportion of their food money

away from home.
• Independent operators and entrepreneurs will be the main
source of new restaurant concepts.
• Nutritional concerns will be critical at all types of foodservice
operations, and food flavors will be important.
• Environmental concerns will receive increased attention."

Products & Related Services

Harry’s Diner will be offering a menu of food and beverages with a

distinctive image. There will be three ways to purchase these products;
table service at the restaurant, take-out from the restaurant, and
delivery to home or office.

The Menu

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Harry’s Diner (see appendices) is moderate sized, and moderate-low

priced offering a collection of European and American items with a
common theme -- healthy (low-fat, low cholesterol, natural
ingredients), flavorful, and familiar. Our goal is to create the image of
light satisfying and still nutritious food.

There has been an increased awareness of nutritional and health

concerns in recent years and a growing market of people who now eat
this style of cooking regularly.

Production

Food production and assembly will take place in the kitchen of the
restaurant. Fresh vegetables, meat and dairy products will be used to
crate most of the dishes from scratch. The chef will exercise strict
standards of sanitation, quality production, and presentation or
packaging over the kitchen and service staff.

Service

There will be three ways a customer can purchase food. They may sit
down at one of the 30 seats in the dining room and get full service
from a waitperson. A separate take-out counter will service those who
wish to pick up their food. Most take-out food will be prepared to order
with orders coming from the telephone. Delivery (an indirect form of
take-out) will be available at all times and to a limited area.

Future Opportunities

There is a market segment that prefers to eat this type of cooking at

home although they do not have the time to cook. There are already
caterers and even mail order companies that provide individuals and
families with up to a month's supply of pre-prepared meals.

This opportunity will be researched and developed on a trial basis. If

successful, it could become a major new source of income without
creating the need for additional staff or production space.

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The Target Market

The market for Harry’s Diner products covers a large area of diverse
and densely populated groups. It is located in the busy road of Banjara
hills, it is an area where people travel to eat out and one that is also
frequented by tourists. It is also an area known for and catering to the
demographic group we are targeting.

Market Location & Customers

The Road no 1 Banjara Hills, area is one of the most desirable retail
locations in Hyderabad. There are more than 400 businesses in a 1/4
square mile area with average sales of food is through home delivery.

The customer base will come from 3 major segments;

• Local population -- the city of Hyderabad with a year-round

population of 6255256, Harry’s diner is centrally located in the
Banjara Hills area and is within 15 minutes drive of major
residential and comercial areas.
• Colleges and Universities – There are different colleges and
universities like ICFAI, Sultan Uloom College located within half a
kilometer radius.
• Local businesses – Banjara Hills is the center for top class
designer boteques and other Infrastructual and shopping
centers. The floating population will no doubt generate revenur
for Harry’s Diner.

The food concept and product image of Harry’s Diner will attract 3
different customer profiles;

• The student -- more and more young people have developed

healthy eating habits. Some also go through a "health food
phase" while in college.
• The health conscious person of any age or sex -- this
includes anyone on a restricted or prescribed diet or those who
have committed to a healthy diet.
• Curious and open-minded -- "if you try it, you will like it."
Through marketing, publicity, and word-of-mouth, people will
seek out a new experience and learn that nutritious food can be
tasty, fun, convenient, and inexpensive.

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Market Trends & The Future

The population and demographics of Hyderabad have constantly been

increasing for the last 10 years. Tourism has increased 24% over the
last 3 years and is predicted to keep growing. Local businesses are
increasing at a rate of 18% yearly.

The idea of a health consciousness through nutritional awareness and

dietary change has been slowly building for the last 7 years. The
extensive government studies and new Food Guide Pyramid have
given everyone a new definition of a balanced, healthy diet. This is not
a fad but a true dietary trend backed by the scientific and medical
community, the media, the government, and endorsed by the big food
manufacturers. As the Foodservice 2000 report stated, this trend will
be even more important by the turn of the century.

The Competition

Though Harry’s Diner is one of a kkind in Hyderabad, it is bound to face

competition from other food joints like Hard Rock Cafe in GVK one
mall and TGI Fridays in cine Max. These are the only two restaurants
that have a simillar kind of food but both have a very highly priced
menu. They being a global brand will definitely have higher following
but since people are used to their food which will help us to convert
the customers to visit Hrrys Diner as we offer the same food at a
resonable price. The newest competitors have made their successful
entry based on an innovative concept or novelty. More over Harry’s
Diner will offer an innovative product in a familiar style at a
competitive price. Our aggressive plans of take-out and delivery will
also give us an advantage to create a good market share before the
competition can adjust or similar concepts appear.

Competitive Strategy

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There are three major ways in which we will create an advantage over
our competitors;

• product identity, quality, and novelty

• high employee motivation and good sales attitude
• innovative and aggressive service options.

Harry’s Diner will be the only restaurant among all the competition
which focuses the entire menu on healthy, low-fat cooking (NO OIL).
The target market will perceive Harry’s Diner as the destination
location for healthy, low-fat cooking.

Once they have tried the restaurant, their experience will be reinforced
by friendly, efficient, knowledgeable service. Return and repeat
business will be facilitated by accessable take-out and delivery options.

Marketing Plan & Sales Strategy

Market Penetration

Entry into the market should not be a problem. The store has high
visibility with heavy foot traffic all day long. The local residents and
students always support new restaurants and the tourists do not have
fixed preferences. The presence of Chinese Paviloon, a chinese
restaurant in the same building will add as an aded advantage to
attract the customers to try some thing new.

Marketing Strategy

Focusing on the unique aspect of the product theme (healthy, tasty

foods) a mix of marketing vehicles will be created to convey our
presence, our image, and our message.

• Print media -- local newspapers, magazines and student

publications
• Broadcast media -- local programming and special interest
shows

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• Hotel guides, concierge relations, Chamber of Commerce
brochures
• Direct mail -- subscriber lists, offices for delivery
• Misc. -- yellow pages,SMS advertising

The marketing effort will be split into 3 phases;

1) Opening -- An advanced notice (press packet) sent out by the PR

firm to all media and printed announcement ads in key places. Budget
– Rs 30000

2) Ongoing -- A flexible campaign (using the above media), assessed

regularly for effectiveness. Budget – Rs 30000

3) Point of sale -- A well-trained staff can increase the average check

as well as enhancing the customer's overall experience. Word-of-
mouth referral is very important in building a customer base.

Future plans and Strategic Opportunities

Catering to offices (even outside of our local area) may become a large
part of gross sales. At that point a sales agent would be hired to
directly market our products for daily delivery or catered functions.

Operations

Facilities & Offices

The restaurant at Road No 1 Banjar Hills is a 2000 Square foot space.

But out of that only 1000 Sft will be used for the kitchen and for
customers. Harry’s Diner si one of a kind with an open kitchen where
food is prepared right in front of the customers. The licenses and
codes' issues are all in order. New equipment and dining room
furnishings will be purchased and installed by the general contractor.
Office and storage and staff area will be provided at the back of the
restaurant in the same space.

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Hours of Operation

The restaurant will be open for lunch and dinner 7 days a week.
Service will begin at 11:00 AM and end at 11:00 PM.

Employee Training & Education

Employees will be trained not only in their specific operational duties

but in the philosophy and applications of our concept. They will receive
extensive information from the chef and be kept informed of the latest
information on healthy eating.

Systems & Controls

A big emphasis is being placed on extensive research into the quality

and integrity of our products. They will constantly be tested for our
own high standards of freshness and purity. Food costs and inventory
control will be handled by our computer system and checked daily by
management.

Food Production

All the food will be prepared on the premises. The kitchen will be
designed for high standards of sanitary efficiency and cleaned daily.
Food will be made mostly to order and stored in large coolers.

Delivery & Catering

Food for delivery may be similar to take-out (prepared to order) or it

may be prepared earlier and stocked. Catering will be treated as
deliveries. We have tied up with Dial a Meal service that will help us in
home delivery. Thus keeping the cost of staffing down to a minimum.

Management to be Added

We are presently searching for a general manager and executive chef.

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These key employees will be well chosen and given incentives for
performance and growth.

Management Structure & Style

Kirthi harish will be the President and Chief Operating Officer. The
general manager and chef will report to him. The assistant manager
and sous-chef will report to their respective managers, and all other
employees will be subordinate to them.

Compensation & Incentives

Abonda will offer competitive wages and salaries to all employees with
benefit packages available to key personnel only.

Board of Directors

An impressive board of directors has been assembled that represents

some top professional from the area. They will be a great asset to the
development of the company.

Consultants & Professional Support Resources

At the present, no outside consults have been retained, excepting the

design department at Best Equipment.

Long-Term Development & Exit Plan

Goals
Harry’s Diner is an innovative concept that targets a new, growing
market. We assume that the market will respond, and grow quickly in
the next 5 years. Our goals are to create a reputation of quality,
consistancy and security (safety of food) that will make us the leader
of a new style of dining.

Strategies
Our marketing efforts will be concentrated on take-out and delivery,
the areas of most promising growth. As the market changes, new
products may be added to maintain sales.

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Milestones
After the restaurant opens, we will keep a close eye on sales and
profit. If we are on target at the end of year 1, we will look to expand
to a second unit.

Risk Evaluation

With any new venture, there is risk involved. The success of our project
hinges on the strength and acceptance of a fairly new market. After
year 1, we expect some copycat competition in the form of other
independent units. Chain competition will be much later.

Exit Plan

Ideally, Harry’s Diner will expand to five units in the next 10 years. At
that time, we will entertain the possibility of a buy-out by a larger
restaurant concern or actively seek to sell to a new owner.

Personnel Plan

We believe the personnel plan is in good proportion to the size of the restaurant and
projected revenues. The staff will include 10 full-time employees

Kitchen:

• Cooks (4)
• Manager (1)
• Suprvioser (1).
• Waiting staff (4)

Personnel Plan
Year 1 Year 2 Year 3
Manager 120000 144000 144000
Supervisor 100000 120000 120000
Waitperson 72000 78000 78000
Waitperson 72000 78000 78000
Waitperson 72000 78000 78000
Waitperson(x3 after 1 year) 72000 222000 234000

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Head Chef 84000 90000 90000

Sous Chef 78000 84000 84000
Cook 1 78000 84000 84000
Cook 2 78000 84000 84000

Total People 10 12 12

Total Payroll 826000 1062000 1134000

Financial Plan

CC Account is needed for monthly maintanence of kitchen equipment, food & restaurant
supplies, legal fees, working capital, marketing and personnel.

8.1 Important Assumptions

The financial plan depends on important assumptions, most of which are shown in the
following table as annual figures. The key underlying assumptions are:

• We assume a slow-growth economy, without major recession.

• We assume that there are no unforseen changes in the expectancy in the
popularity of our restaurant.
• We assume access to investments and financing are sufficient to maintain and
fulfill our financial plan as shown in the tables.

General Assumptions
Year 1 Year 2 Year 3
Plan Month 1 2 3
Current Interest Rate 0.00% 0.00% 0.00%
Long-term Interest Rate 7.00% 7.00% 7.00%
Tax Rate 34.58% 35.00% 34.58%
Other 0 0 0

8.2 Break-even Analysis

For our Break-Even Analysis, we assume running costs include our full payroll, rent, and
utilities, and an estimation of other running costs.

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Break-even Analysis

Monthly Revenue Break-even $46,455

Assumptions:
Average Percent Variable Cost 33%
Estimated Monthly Fixed Cost $31,125

8.3 Projected Profit and Loss

The most important assumption in the Projected Profit and Loss statement is the gross
margin. Although it doesn't jump drastically in the first year, over time the restaurant will
develop it's customer base and reputation and the growth will pick up more rapidly
towards the fourth and fifth years of business.

Month-by-month assumptions for profit and loss are included in the appendix.

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8.4 Projected Cash Flow

The cash flow depends on assumptions for inventory turnover, payment days, and
accounts receivable management. Our projected same-day collection is critical, and is
reasonable and customary in the restaurant industry. We do not expect to need significant
additional support even when we reach the less profitable months, as they are expected.

Month-by-month assumptions for projected cash flow are included in the appendix.

Pro Forma Cash Flow

Year 1 Year 2 Year 3
Cash Received

Cash from Operations

Cash Sales $943,882 $1,085,465 $1,248,285
Subtotal Cash from Operations $943,882 $1,085,465 $1,248,285

Additional Cash Received

Sales Tax, VAT, HST/GST Received $0 $0 $0
New Current Borrowing $0 $0 $0
New Other Liabilities (interest-free) $0 $0 $0
New Long-term Liabilities $0 $0 $0
Sales of Other Current Assets $0 $0 $0
Sales of Long-term Assets $0 $0 $0
New Investment Received $0 $0 $0
Subtotal Cash Received $943,882 $1,085,465 $1,248,285

Expenditures Year 1 Year 2 Year 3

Expenditures from Operations

Cash Spending $236,592 $301,512 $307,512
Bill Payments $524,954 $592,064 $712,965
Subtotal Spent on Operations $761,546 $893,576 $1,020,477

Additional Cash Spent

Sales Tax, VAT, HST/GST Paid Out $0 $0 $0
Principal Repayment of Current Borrowing $0 $0 $0
Other Liabilities Principal Repayment $0 $0 $0
Long-term Liabilities Principal Repayment $22,950 $24,607 $26,388
Purchase Other Current Assets $0 $0 $0
Purchase Long-term Assets $0 $0 $0
Dividends $22,200 $22,200 $27,750
Subtotal Cash Spent $806,696 $940,383 $1,074,615

Net Cash Flow $137,186 $145,082 $173,670

Cash Balance $222,186 $367,268 $540,938

8.5 Projected Balance Sheet

The projected Balance Sheet is quite solid. We do not anticipate difficulty meeting our
debt obligations providing that we achieve our specific goals.

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Pro Forma Balance Sheet
Year 1 Year 2 Year 3
Assets

Current Assets
Cash $222,186 $367,268 $540,938
Other Current Assets $0 $0 $0
Total Current Assets $222,186 $367,268 $540,938

Long-term Assets
Long-term Assets $0 $0 $0
Accumulated Depreciation $0 $0 $0
Total Long-term Assets $0 $0 $0
Total Assets $222,186 $367,268 $540,938

Liabilities and Capital Year 1 Year 2 Year 3

Current Liabilities
Accounts Payable $21,213 $51,121 $59,270
Current Borrowing $0 $0 $0
Other Current Liabilities $0 $0 $0
Subtotal Current Liabilities $21,213 $51,121 $59,270

Long-term Liabilities $177,050 $152,443 $126,055

Total Liabilities $198,263 $203,564 $185,325

Paid-in Capital $185,000 $185,000 $185,000

Retained Earnings ($322,200) ($183,277) ($49,046)
Earnings $161,123 $161,981 $219,659
Total Capital $23,923 $163,704 $355,613
Total Liabilities and Capital $222,186 $367,268 $540,938

Net Worth $23,923 $163,704 $355,613

8.6 Business Ratios

Ratio Analysis
Year 1 Year 2 Year 3 Industry Profile
Sales Growth 0.00% 15.00% 15.00% 0.00%

Percent of Total Assets

Other Current Assets 0.00% 0.00% 0.00% 100.00%
Total Current Assets 100.00% 100.00% 100.00% 100.00%
Long-term Assets 0.00% 0.00% 0.00% 0.00%
Total Assets 100.00% 100.00% 100.00% 100.00%

Current Liabilities 9.55% 13.92% 10.96% 0.00%

Long-term Liabilities 79.69% 41.51% 23.30% 0.00%
Total Liabilities 89.23% 55.43% 34.26% 0.00%
Net Worth 10.77% 44.57% 65.74% 100.00%

Percent of Sales
Sales 100.00% 100.00% 100.00% 100.00%
Gross Margin 67.00% 67.00% 67.00% 0.00%
Selling, General & Administrative Expenses 64.07% 66.34% 63.47% 0.00%
Advertising Expenses 1.98% 2.31% 2.05% 0.00%

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Profit Before Interest and Taxes 27.43% 24.02% 27.68% 0.00%

Main Ratios
Current 10.47 7.18 9.13 0.00
Quick 10.47 7.18 9.13 0.00
Total Debt to Total Assets 89.23% 55.43% 34.26% 0.00%
Pre-tax Return on Net Worth 1027.28% 152.23% 94.42% 0.00%
Pre-tax Return on Assets 110.61% 67.85% 62.07% 0.00%

Additional Ratios Year 1 Year 2 Year 3

Net Profit Margin 17.07% 14.92% 17.60% n.a
Return on Equity 673.50% 98.95% 61.77% n.a

Activity Ratios
Accounts Payable Turnover 25.75 12.17 12.17 n.a
Payment Days 27 21 28 n.a
Total Asset Turnover 4.25 2.96 2.31 n.a

Debt Ratios
Debt to Net Worth 8.29 1.24 0.52 n.a
Current Liab. to Liab. 0.11 0.25 0.32 n.a

Liquidity Ratios
Net Working Capital $200,973 $316,147 $481,668 n.a
Interest Coverage 19.70 22.61 35.45 n.a

Additional Ratios
Assets to Sales 0.24 0.34 0.43 n.a
Current Debt/Total Assets 10% 14% 11% n.a
Acid Test 10.47 7.18 9.13 n.a
Sales/Net Worth 39.45 6.63 3.51 n.a
Dividend Payout 0.14 0.14 0.13 n.a

Sample Menus

Appetizers

1. Cheese Sticks: Hand breaded Monzerella grilled to a crisp golden and served with
our speciality dip. (rs: 65)

2. Onion rings: Sliced onions battered, then fried to golden and served with BBQ
sauce (rs: 65)

3. Cheese fries: French fries grilled to a perfect golden brown and topped with
melted cheese and served with a dip. (rs 70)

4. BBQ French Fries: All time favourite french fries grilled and tossed in BBQ sauce
with lettuce, onion and cheese (Rs: 65)

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5. Italian Garlic Bread: Fresh herbs from Italy, mixed with Hyderabad and perfected
at Harry’s (Rs: 60)

6. Chilly Cheese Corn: Garlic bread with generous topping of American Sweet Corn
and cheese and drizzled over by hot chilly flakes. (rs: 65)

7. French Fries and potato wedges: All time favourite fries and wedges served with
dip Small rs: 40 and large rs 60

8. Cheese Nuggets: Veg nuggets filles with juicy cheese center fried to golden
brown and served with home made salsa dip (rs: 65)

9. Spicy chicken garlic bread: Grilled chicken shreaded and mixed wth garlic butter
and monzerella cheese on bread, served with house dressing. (rs:75)

10. Popcorn Prawns: Fresh juicy prawns battered and grilled to golden brown and
severved over with lettuce with our favourite dipping sauce. (rs: 80)

11. Rings of calamari: Battered squid rings grilled to perfection and served with
tartarate sauce.(Rs: 80)

12. Fish Fingers: Battered fish fingers fried to golden brown served over a bed of
lettuce and complemented with tartarate dip. (rs: 80)

Harrys House of BBQ:

The stone age man started using fire to cook meat, and barbecue can be said to have
evolved from this way of cooking food. Barbecue was introduced in America in the early
1800s, when cowboys were employed for moving cattle to the West. These cowboys
were given meat that was hard and impossible to chew. They found out that cooking
meat, directly on the fire for 5-7 hours makes the meat tender and edible. and the results
were delicious!

BBQ Corn on the cob: American sweet corn- steemed and BBQ’ed and topped with
butter or cheese and served along with french fries and cowlsa (rs: 65)

BBQ Italian Vegi : Fresh veggies, mainated in a special italian dressing and served
over a bed of fresh salad, french fries and cowlsa (rs:75)

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Spicy Thai veggi: fresh veggies marinated in spicy Thai sauce grilled till tender and
juicy and served along with salad and spicy potato wedges.( Rs.75)

BBQ cottage cheese: The goodness of paneer marinated in hot and spicy sauce, grilled
till succulent and served with green salad, grilled onion and served along with potato
wedges (rs:75)

BBQ stickey chicken wings: Our special sticky chicken wings are marinated in a
secret sauce and grilled to perfection and served over with salad and dipping sauce of
ur choice. (rs: 95)

Hot & sour wings: These Chineese chicken wings will make u want for more.
Marinated in hot and sour sauce and served with salad and hot and sweet dipping
sauce. (rs:95)

Chicken Peri Peri ( Leg): This fiery recepie was invented in south Africa and perfected
in Hyderabad. Served with salad and dipping sauce of your choice. (rs: 95)

Thai drum sticks: From the land of Thailand comes this spicy chicken recipie. Served
with salad and dipping sauce. (rs:95)

Italian herbs chicken breast:The mild full boidied flavours of the italian herbs just
burts into ur mouth with every bite. Served with ceaser dressing an salad.(rs:95)

Honey mustard Chicken thighs: The taste of honey will just hit you in an wonderful
way which will catch you off guard. Served with salad and specail dipping sauce.
(rs:95)

Lemon Pepper Chicken(Breast): The marinate of lemon and black pepper will make
sure that you will ask for a refill. Served with salad and your choice of dipping sauce.
(rs:95)

Fish & chips: The breaded fish fillets are grilled and then bbq’ed for to get a special
flavour. Regular in Britan, shockingly good at Harry’s. served with tartrate dip, french
fries and mushy peas. (rs: 105)

Bangers and Mash: Britans favourite chicken sausages and mashed potatoes with a
special gravy and French fries.(rs 105)

Dips and Dressings:

Dips: Salsa dip, Gucomolli dip, Spicy Hikoery dip, Cheese dip, Tomato and baisl dip

Dressing: Ceaser, Italian, French, Honey Mustard, BBQ, Spicy Hiokery, Ranch,
balsmic, lemon pepper venigerette( Harrys special)

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An authentic western experience

Harry’s Tossed Salads:

All our salads are meal sized with your coice of dressing and for an extra 20 Rs,
add pasta or croutons to your salads.

Italian Veggie salad: Fresh veggies marinated in special Italian sauce and grilled and
tossed with lettuce, olives, gerkins and dressing. (rs: 140)

Cottage cheese salad: grilled cottage cheese in a spicy marinate and served with fresh
lettuce, olives, tomatoes, onions and gerkins.(rs140)

Waldroof Salad: Freshly cut apples along with roasted walnuts over a bed of lettuce
and a liberal amount of dressing. (rs:135)

Summer salad: Feesh seasonal fruits over lettuce and served with our special yougurt
dressing. (rs;135)

Chicken ceaser salad: Grilled chicken with lettuce, tomatoes, and croutons. Served
with the classic ceaser dressing. (rs:155)

Peri Peri chicken salad:

Subwiches:

Pizzas from around the world:

Pasta from Europe:

Burgers and Hot dogs:

Milkshakes and smoothies:

Desserts:

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 Harry’s Diner
An authentic western experience

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