MANAGEMENT FEASIBILTY

RESTAURANT’S PROFILE

Proposed Name :- ‘Phadharo Mharo Desh’

Size of the Restaurant : - Medium scale Restaurant

Estimated Project Cost :- 45 – 50 Lakhs

Location: - City of Lakes – Udaipur

Product: - Food & Beverages

Experience

Ethnic multicultural products like jewellery, clothes etc.

Promotors: - Prakash Singhvi

Mohit Singhvi
PROMOTORS’ BACKGROUND

Name - Prakash Singhvi

Age – 54 years

Education – M. Com.

Current Occupation – Business :- Rubber Manufacturing & Tyre Retreading

Experience – About 30 years in the existing business.

Credit Worthiness – Enjoys a status pioneer in the line of existing business

Name – Mohit Singhvi

Age – 24 years

Education – C.A. ( Inter ), MBA ( FB & E ) & Diploma in International Business

Current Occupation – Studying

 PERSONNEL REQUIREMENT

1. Team of Chef ( 3 - 4 )

2. Accountant

3. Restaurant Manager

4. Waiters ( 7 – 9 )

5. Supporting Staff ( 3 – 4 )

6. Gatekeeper ( 2 )

QUALITIES / TRAITS REQUIRED

1. Friendly
2. Outspoken
3. Good Communication Skills
4. Team Players
5. Reading The Customers
6. Good Temperament

SKILL SET MATRIX

READING
  TEAM PLAYER FRIENDLY OUTSPOKEN CUSTOMER TEMPARAMENT
CHEFS 
RESTAURANT     
MANAGER
WAITERS     
ACCOUNTANT
SUPPORTING
STAFF  
GATEKEEPER  
MARKETING FEASIBILTY

Product/ Services

We aim to provide an experience of being a part of tradition of different cultures by serving

respective cultures’ food & beverages, apparels, jewellery etc. under 1 roof. The USP would be
multiple Revenue Streams & different concepts within to appeal all the segments of the market.

DEMAND SUPPLY ANALYSIS

We would follow a Top Down Approach because of huge demand for good restaurant in the
city.

Demand

The location of the Restaurant speaks it all. Udaipur – Being a major Tourist Hub attracting
tourists from almost all part of the world would be the critical success factor for this concept.

Udaipur although a small city but have shown great hike in disposal income of people, In past
3-4 years culture of dining out with family & friends have come up at a rapid pace.

Supply

Udaipur has many haveli style Restaurants but not this kind of a restaurant which is meant for
all. So as far as demand is considered, I expect an overwhelming response.
PORTER’S 5 FORCES MODEL

Buyers Influence

The whole business model is an outcome of customer’s need & preferences. So, for us they score
very high in influencing our business decision because we are in a customer centric business.
But by being the first to offer such facility under one roof we would not compromise with our
pricing & would follow price skimming policy.

Suppliers’ Bargaining Power

Sourcing of materials for food & other articles sold under the concept at least cost would be a
show of business acumen. Suppliers are large, there would be huge scope of bargaining for
purchasing these products.

Threat of New Entry

Entry Barriers –

Capital Investment of more than 45 lakhs is a risky avenue.

Location would be a big constraint as we already possess a land at a premium location.

Competitors

As such there are many Haveli Style Restaurants in Udaipur but the idea of a Multi – Cultural
Restaurant would differentiate the scale of competition by other players.

Substitute

Any other Theme Based Restaurant can be its substitute but would confine itself to just one
segment of the original concept & cannot challenge its wide scope.
SWOT ANALYSIS

STRENGTHS

1. Very new concept of a multi – cultural restaurant.

2. Multiple Revenue streams.

3. Appeal to large segment from kids, youth to family.

4. Quality Food, Products & Services.

5. Multiple Ambience would create an experience.

6. First of its kind.

7. Location of the Restaurant

OPPORTUNITIES

1. Addition of more Revenue Streams with time & success of the Restaurant.

2. Opening of small outlets on lorries selling some special items across the city.

3. Multiple chains.

CHALLENGES

1. Recruiting people with required skills as shown in the skill set matrix.

2. Poaching of chefs from other Restaurants.

3. Maintaining the supply of special items from different cities.

4. No experience in the Hospitality Industry .

5. Marketing an Affiliation with guides, Escorts & other Tourist agencies.

6. Raising Capital at low rate of Interest.

MARKETING STRATEGY

With the above analysis using Porter’s 5 forces model & SWOT, our competitive advantage
would be Differentiation with incorporating such a fresh concept .

PRICING - We would follow a differential pricing policy for our different concepts like for
Restaurant meant for foreigners would be premiumly priced & roof Top Sheeha ( Hukka ) for
youth would be at a reasonable price. But, as a whole we would follow price skimming policy
to take first mover advantage.

PROMOTION –

 Through local newspapers.

 Affiliation with Tours Travels, Guides & Escorts.
 Small & Big hoardings at tourists places.

MANAGEMENT FEASIBILTY

RESTAURANT’S PROFILE

Proposed Name :- ‘Phadharo Mharo Desh’

Size of the Restaurant : - Medium scale Restaurant

Estimated Project Cost :- 45 – 50 Lakhs

Location: - City of Lakes – Udaipur

Product: - Food & Beverages

Experience
 Ethnic multicultural products like jewellery, clothes etc.

Promotors: - Prakash Singhvi

Mohit Singhvi

PROMOTORS’ BACKGROUND

Name - Prakash Singhvi

Age – 54 years

Education – M. Com.

Current Occupation – Business :- Rubber Manufacturing & Tyre Retreading

Experience – About 30 years in the existing business.

Credit Worthiness – Enjoys a status pioneer in the line of existing business

Name – Mohit Singhvi

Age – 24 years

Education – C.A. ( Inter ), MBA ( FB & E ) & Diploma in International Business

Current Occupation – Studying

PERSONNEL REQUIREMENT

1. Team of Chef ( 3 - 4 )

2. Accountant

3. Restaurant Manager

4. Waiters ( 7 – 9 )

5. Supporting Staff ( 3 – 4 )

6. Gatekeeper ( 2 )

QUALITIES / TRAITS REQUIRED

 7. Friendly
8. Outspoken
9. Good Communication Skills
10. Team Players
11. Reading The Customers
12. Good Temperament

SKILL SET MATRIX

READING
  TEAM PLAYER FRIENDLY OUTSPOKEN CUSTOMER TEMPARAMENT
CHEFS 
RESTAURANT     
MANAGER
WAITERS     
ACCOUNTANT
SUPPORTING
STAFF  
GATEKEEPER  
MARKETING FEASIBILTY

Product/ Services

We aim to provide an experience of being a part of tradition of different cultures by serving

respective cultures’ food & beverages, apparels, jewellery etc. under 1 roof. The USP would be
multiple Revenue Streams & different concepts within to appeal all the segments of the market.

DEMAND SUPPLY ANALYSIS

We would follow a Top Down Approach because of huge demand for good restaurant in the
city.

Demand
The location of the Restaurant speaks it all. Udaipur – Being a major Tourist Hub attracting
tourists from almost all part of the world would be the critical success factor for this concept.

Udaipur although a small city but have shown great hike in disposal income of people, In past
3-4 years culture of dining out with family & friends have come up at a rapid pace.

Supply

Udaipur has many haveli style Restaurants but not this kind of a restaurant which is meant for
all. So as far as demand is considered, I expect an overwhelming response.

PORTER’S 5 FORCES MODEL

Buyers Influence

The whole business model is an outcome of customer’s need & preferences. So, for us they score
very high in influencing our business decision because we are in a customer centric business.
But by being the first to offer such facility under one roof we would not compromise with our
pricing & would follow price skimming policy.

Suppliers’ Bargaining Power

Sourcing of materials for food & other articles sold under the concept at least cost would be a
show of business acumen. Suppliers are large, there would be huge scope of bargaining for
purchasing these products.
Threat of New Entry

Entry Barriers –

Capital Investment of more than 45 lakhs is a risky avenue.

Location would be a big constraint as we already possess a land at a premium location.

Competitors

As such there are many Haveli Style Restaurants in Udaipur but the idea of a Multi – Cultural
Restaurant would differentiate the scale of competition by other players.

Substitute

Any other Theme Based Restaurant can be its substitute but would confine itself to just one
segment of the original concept & cannot challenge its wide scope.

SWOT ANALYSIS

STRENGTHS

1. Very new concept of a multi – cultural restaurant.

2. Multiple Revenue streams.

3. Appeal to large segment from kids, youth to family.

4. Quality Food, Products & Services.

5. Multiple Ambience would create an experience.

6. First of its kind.

7. Location of the Restaurant

OPPORTUNITIES

1. Addition of more Revenue Streams with time & success of the Restaurant.

2. Opening of small outlets on lorries selling some special items across the city.

3. Multiple chains.

CHALLENGES

1. Recruiting people with required skills as shown in the skill set matrix.

2. Poaching of chefs from other Restaurants.

3. Maintaining the supply of special items from different cities.

4. No experience in the Hospitality Industry .

5. Marketing an Affiliation with guides, Escorts & other Tourist agencies.

6. Raising Capital at low rate of Interest.

MARKETING STRATEGY

With the above analysis using Porter’s 5 forces model & SWOT, our competitive advantage
would be Differentiation with incorporating such a fresh concept .

PRICING - We would follow a differential pricing policy for our different concepts like for
Restaurant meant for foreigners would be premiumly priced & roof Top Sheeha ( Hukka ) for
youth would be at a reasonable price. But, as a whole we would follow price skimming policy
to take first mover advantage.
PROMOTION –

 Through local newspapers.

 Affiliation with Tours Travels, Guides & Escorts.
 Small & Big hoardings at tourists places.

INDIVIDUAL ASSIGNMENT

MANAGEMENT & MARKETING

FEASIBILTY

‘ Padharo mharo Desh ’

 A Multi – Cultural Restaurant

Date : - 3RD Aug, 10

Submitted To :- Prof. Snehal Desai

Prepared By :- Mohit Singhvi ( 094232 )