CONTENT

 Acknowledgement
 Introduction
 Staffing
 Financial Budget
 Marketing Strategies
 Customer profile
 Layout of the kitchen and Restaurant views
 Licenses and Permits
 CrAB ‘n’ CrEW
 Conclusion
 Reference
 ACKNOWLEDGEMENT
A successful project never be prepared by the single effort or the person to whom project is
assigned, but it also demand the help and guardianship of some conversant person who
help in the undersigned actively or passively in the completion of successful project.

With great pleasure I express my gratitude to our prf. Chef Rishi Raj Singh without their help
this would not have been indispensable in the completion of this project work.
I would also like to thank my friend who directly and indirectly supported to me during my
project work.

INTRODUCTION
The Indian Spirit of warm hospitality is translated into the food, service and warmth that
speciality restaurant provides all types of customer.
I am planning a Arabian cuisine theme based restaurant “CrAB ‘n’ CrEW”. Because in India
people that cuisine so I have think something unique and different to taste.
The restaurant will be constructed in Ashok raj path Patna Bihar. The restaurant will be
spread over an area of 5000sq.ft in which 3500sq.ft will be restaurant and rest of area is
parking. It can accommodate 50 pax at a time.

Staffing
A team of 32 people will be working under the owner of the restaurant, in which there will be
a team of 9 staff handing the operation inside the restaurant.
Restaurant Manager 01
Supervisor 02
Bartender 00
Servers 10

10 for the kitchen

Head chef 01
Sous chef 01
CDP 03
Commis 05

Other Operational members

 Financial Budget

The total investment of the project is Rs.1,00,00,000, mainly breaking down into the
following four aspects:
 Restaurant decoration & furniture
 Equipment & facilities
 Restaurant Rental
 Current Capital
 Vehicle expenses

The Investment will be shared by the following two parties:

 Asgar Mustafa : Rs.25,00,000
 Loan from the bank : Rs.25,00,000

As the CrAB ‘n’ CrEW is a private property, on a private land so there would not be any
expenses on the land and building once it opened as a kind of lease or rent ?As it was already
discussed that the bandits will be spread over an area of 5000sq.ft. So the cost of the land as
per the today’s rate is 10, 50,000 Rs. The rest of the charges and expenses are as follows: -

Initial Capital
Land 11, 00, 000
Building Construction 5, 00,000
Interior and decoration 5, 00,000
Equipment 10, 00,000
Furniture 5, 00,000
Utensils 2, 00, 000
CCG + service utensils 3, 50,000
Computers, telephones & other electronic gadgets 5, 00,000

Total 46, 50, 000

The above cost is the cost that will just give an establishment to me to run, there is no
operating cost is included in this. Operating cost stands for the amount that will be require
running an establishment. There are so many hidden expenses that are quite hard to mention
over here. It comprises depreciation charges, salary of staff, bills etc. -
Operating Budget (Per Month)
Equipment Maintenance 10, 000
Telephone and internet Bills 5,000
Electric Bills 20, 000
Raw Material 75,000
Marketing 9000
Building Maintenance 2,000
Miscellaneous Charges 10,000

Total 1, 31, 000

In the operating budget, there is one major thing that also have to be included i.e. Staff
Salary. Here is the total breakdown of the staff salary as per their post and occupation.
Salary Breakdown
Serial. Designation No. of staff at this Salary per head Salary- In total
Designation for this post
1. Restaurant 01 30,000 30,000
Manager
2. Supervisor 02 15,000 30,000
3. Servers 10 12,000 1,20,000
4. Head chef 01 35,000 35,000
5. Sous chef 01 25,000 25,000
6. CDP 03 18,000 54,000
8. Commies 05 12,000 60,000
9. KST person 02 8,000 16,000
10. Accountant 01 12,000 12,000
11. Hostess 02 15,000 30,000
12 Security 02 10,000 20,000

Total 45 - 402,000

So, this is all about the one of the major factor i.e. Capital or money. The above breakdown
of the capital is done after watching and calculating the market and majorly the similar
establishments.
 Customer Profiles

1. Youngsters
 Frequent couples
 Yong Couples
 Students
 Tourist
 Managers, customers and clients of companies
 Guests who want to hold business gatherings

2. White collars

3. Foreigners living in PATNA

4. Family customers

5. Other guests
 Individual guests who want to hold private gatherings
 Individual guests who want to hold birthday parties

Our main customers are the youth, couples and family, so we will improve the food
quality and Service to meet their needs.

MARKETING STRATEGIES

 Go Social. ...
 Get a Website. ...
 Bring The Contests On. ...
 Don't Leave Out Email Marketing. ...
 Reach Out To Local Food Bloggers And Influencers. ...
 Get Listed On Food Apps. ...
 Social Paying. ...
 Tap Into the Power of Social Media Marketing.
Layout of kitchen and restaurant
 Licenses and permit required

Health Department Permit Required

Before you can open the doors of the new restaurant, you must obtain a permit from the local
health department. The permit verifies that the establishment is in compliance with local,
state and federal health regulations.
In order to obtain an operator’s permit from the county health department, you must:
1. Submit an application 30 days prior to opening.
2. Submit floor plans showing where all food service equipment is to be located, along with
the manufacturer and model number of those pieces of equipment.
3. Include a copy of the proposed menu.
4. Pass an initial health inspection, prior to opening.
In addition to a health department permit, you will be required to obtain other licenses, like a
business license, before the restaurant can open.
 Food safety license
 Health/Trade license
 . Eating house license
 Fire Department
 Pollution certificate
 Music license
 Certificate of Environmental Clearance (CEC)
 Insurance
 Prevention of Food and Adulteration (PFA) Act, 1954

CrAB ‘n’ CrEW

 MENU

SHAWARMA
SHAWARMA ROLL (CHICKEN) :- 299/-
SHAWARMA NAAN ROLL (CHICKEN) - 350/-
SPECIAL SHAWARMA PLATE (CHICKEN) - 500/-
ARABIAN SPECIAL SHAWARMA (CHICKEN) - 800/-
SHAWARMA PLATE – 360/-
SHAWARMA BIG – 200/-

COLD APPETIZERS
HUMMUS – 600/-
Mashed chickpeas, mixed with fresh lemon juice, minced garlic, olive oil and tahini.
BABAGANOUSH – 700/-
Puree of eggplant, flavoured with tahini, olive oil, fresh dill, yoghurt and garlic.
FATOUSH
Crisp lettuce, tomato and a great variety of fresh vegetables tossed in olive oil topped with
pomegranate syrup.
MUTABLE – 600/-
Char grilled eggplant with sesame paste, fresh lemon juice and garlic.
HUMAS BEIRUT- 650/-
BLENDED CHIKPEAS WITH SESAME PASTE, PICKLED CHILLI AND FRESH PARSLEY

BARBEQUE
CHICKEN TIKKA (BBQ) – 420/-
PRAWN BARBEQUE STICK – 600/-
CHICKEN SHEEK KEBAB (BBQ) -480/-
CHILLY BARBEQUE – 580/-

LIPS SMACKING HERBS

NON VEG
CHICKEN CLEAR SOUP – 250/-
HOT & SOUR CHICKEN SOUP – 320/-
ARABIAN SPECIAL SOUP- 340/-

VEG
CREAM OF VEG – 180/-
CREAM OF TOMATO – 260/-
SWEET CORN VEG. SOUP – 200/-

BREADS
NAAN – 80/-
BUTTER NAAN – 100/-
KUBOOS – 140/-
TANDOORI ROTI – 50/-
BUTTER TANDOORI ROTI – 60/-

NON VEG
BIL-BAHAR /GRILLED CHICKEN – 1200/-
ARABIC CHICKEN CURRY – 550/-
CHICKEN STEW IN WHITE GRAVY – 600/-
ARABIC CHICKEN MASALA – 640/-
ARABIAN KOFTA (CHICKEN) – 720/-
EMIRATI CHICKEN SALONA – 780/-
ARABIC LAMB STEW (MUTTON)- 800/-
ARABIAN KOFTA (MUTTON) – 760/-
Mix grill (chicken, mutton, French fries, ) – 1500/-
MURG MUSSALAM – 900/-
VEG
MUSHROOM CURRY – 320/-
VEG STEW – 230/-
PANEER TIKKA MASALA – 420/-
RAJAMA MASALA – 200/-
RICE
CHARCOAL WITH KABSA RICE – 680/-
GRILLED CHICKEN WITH KABSA RICE – 510/-
KABAB WITH RICE – 340/-
ROASTED CHICKEN WITH RICE – 260/-
ARABIC BIRYANI (BOHA) – 560/-
NAVARATANA PULAO – 180-
PLAIN RICE – 150/-

SALAD
GREEN SALAD – 170/-
FATTOUSH (TOASTED KHUBZ WITH MIXED GREENS) – 200/-
MALFOOF – 260/-
SALATA ARABIYYEH (ARAB SALAD) – 180/-

DESERT
SAHI TUKRA – 220/-
MAWA PHIRNI – 180/-
KARANCHI HALWA – 150/-
KUNAFA WITH CREAM – 240/-
HOT BEVERAGES
ARABIAN TEA – 190/-
CAPPUCINO – 200/-
LATTE – 150/-
CAFÉ MOCHA – 200/-
CLASSIC LEMONADE – 140/-

COLD BEVERAGE
RASMALAI SMOOTHI – 180/-
CLASSIC STRAWBERRY SHAKE – 120/-
ALPHONSO MANGO SHAKE 160/-
CHIKKO SHAKE – 160/-
COCONUT WATER – 120/-

Equipment uses in kitchen

 Oven
 Salamander
 Microwave
 Dough machine
 Working table
 Refrigerator
 Ranges
 Deep fryer
 Fryer oil filter
 Commercial pizza oven
 BBQ
 Tandoor
 Knives hand tool
 Coffee machine
 CONCLUSION

The objective of the project was to create a working business plan for the start-up of
an Arabian Cuisine Restaurant. The business plan suggested that there is a realistic
opportunity for a profitable restaurant business.

So I planned to open a Fine Dine Arabic Gourmet which has been named as CrAB ‘n’
CrEW in Ashok Raj Path, Patna with a capacity of serving 50 guests, providing perfect
Authentic Arabic Delight food including A ‘la’ Cart, Barbeque and outside smoking
lounge and live music etc.

This project has been a very good opportunity to reach personal objectives, like to
learn and extend our knowledge about the process of establishing a business in
Patna. In the other hand, the process of writing the business plan gave us the
opportunity to analyse important aspects of the start-up process and to increase the
possibilities of creating a successful business and to prove the feasibility of the
business idea.

BIBLIOGRAPHY

https://en.m.wikipedia.org
https://sacm.org.au