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 Quic
k Service Quality Dining Area Quality Waiting Facility and Overall a Best and En
joyable 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 Servi
ce, Accuracy in Order Taking and Anticipating the Customers needs. Achieving eco
nomies 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 Satisfactio
n. Our Team would be made up of Dedicated and Experienced Staffs and Chefs who w
ould work together to achieve our common goal of Customer Satisfaction.
Staff Requirements
a) Food Production Chefs Cooks Assistants Supervisor Pot Washing Dish washing b)
F&B Service Manager Captains Waiters Cashier c) Miscellaneous Purchase and Stor
e keeper 2 House keeping 3 Accounts 2 Security 2 ______________ 1 4 8 1 2 2 3 1
2 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
Amount (INR)
Civil, Plumbing and Electrical Works Kitchen Set up Equipments Exhaust Gas line
Coolers and Freezers Kitchen Utensils Store Set up Restaurant set up Interiors F
urniture & Fixings Air Conditioning Crockery & Cutlery
xxxxxxx
App.
800,000/App.
1,100,000/-

Miscellaneous Accounting Billing systems License Fee Display boards Uniforms for
Staffs Traveling and Visa Charges Promotions during Launch App. 400,000/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 Production Chefs Cooks Assistants Supervisor Pot Washing Dish washing
Nos
Amount (INR)
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 Miscellaneous Purchase and Store ke
eper House keeping Accounts Security Total 2 3 2 2 8,000 10,500 12,000 9,000 210
,500/1 4 8 1 17,500 20,000 32,000 4,000
Monthly Fixed Overheads
Description
Amount (INR)
Restaurant Rent Staff Acc. Rent Staff Salary Electricity Bill Gas Transport Tele
phone Bill Office Expenses House Keeping Miscellaneous
140,000 35,000 210,500 60,000 35,000 10,000 6,000 5,000 45,000 20,000
Total
566,500/Note: This amount 566,500/- (app) would be the working capital required every mo
nth
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 (Lunch & Dinner)
160 covers
Expected total sales per Day Expected total Monthly sales
35,200/- INR (160 x 220) 1,056,000 (INR)
Breakeven Analysis
Average Monthly sale Average Food Cost @ 46% on sales - 1,056,000 - 485,760 (-)
-------------------------------Gross Profit per month 570,240
Average Overheads per Month
- 566,500 (-) -------------------------------Net Profit per month
3,740/------------------------------Note: All amounts mentioned above are in Indian Rupees. For Sri Lankan conversio
n please multiply the same by 2.5.

Conclusion
The above projections are just an average figure to get almost a close to realit
y 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 pros
pects of success looks very positive. The quality of food and service should be
maintained without any compromise and frequent promotional activities will ensur
e long term success.
It all comes back to the basic. Serve customers the best-tasting food at a good val
ue in a comfortable restaurant, and they'll keep coming back.