PROJECT REPORT

ON
RESTAURANT
Office &Works:

TA B L E O F C O N T E N T S
S.NO PARTICULARS
1. PROJECT AT A GLANCE

2. INTRODUCTION

3. CONSTITUTION AND SECTOR

4. BACKGROUND OF THE PROMOTERS

5. SCOPE OF THE PROJECT

6. EVOLUTION & SIGNIFICANCE OF RESTAURANTS

7. BRIEF PROCESS

8. SERVICES

9. MARKETING

10. LOCATION AND ITS ADVANTAGES

11. NOTES ON INDIVIDUAL HEADS & MEANS OF FINANCE

12. UTILTIES AND SERVICES

13. SWOT ANALYSIS

14. SCHEDULE OF IMPLEMENTATION

15. ASSUMPTIONS AND ANALYSIS OF PROFITABILITY

1. PROJECT AT A GLANCE
01. Name of the Unit. : FAMILY RESTAURANT

02. Location of the Unit. :

.

03. Constitution. :

04. Sector. : Small and Medium Scale

05. Line of Activity. : Food Restaurant

06. Name of the Proprietor. :

07. Project Cost. :
(Rs.in lacs)

PROJECT COST AMOUNT MEANS OF FINANCE AMOUNT

Land Leased Capital 97.77

Buildings & Civil Works 155.50 Term Loan 2000.00
Furniture & Kitchen Items 76.82
Power & Electrical 55.45
Installations
Misc. Assets 10.00
08.

TOTAL 2097.77 TOTAL 2097.77

Promoter Contribution. : 32.83 %

09. Debt Equity Ratio. : 2.04:1

10. Power. : 40 HP

11. Employment. : 10

12. Installed Capacity. : 250 Tables

 2. INTRODUCTION

A restaurant, or an eatery, is a business which prepares and

serves food and drinks to customers in exchange for money. Meals are generally served and
eaten on the premises, but many restaurants also offer take-out and food delivery services, and
some offer only take-out and delivery. Restaurants vary greatly in appearance and offerings,
including a wide variety of cuisines and service models ranging from inexpensive fast food
restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments.

In Western countries, most mid- to high-range restaurants serve alcoholic beverages such

as beer and wine. Some restaurants serve all the major meals, such as breakfast, lunch,
and dinner (e.g., major fast food chains, diners, hotel restaurants, and airport restaurants).
Other restaurants may only serve a single meal (for example, a pancake house may only serve
breakfast) or they may serve two meals (e.g., lunch and dinner).

The restaurant as it is contemporarily understood did not exist until the end of the 18th
century. Sitting down in a public restaurant specifically for a meal, with a waiter and a fixed
menu is a relatively recent concept in culinary history .

The first use of the word to refer to a public venue where one can order food is believed to be
in the 18th century. In 1765, a French chef by the name of A. Boulanger established a
business selling soups and other "restaurants" ("restoratives"). Additionally, while not the first
establishment where one could order food, or even soups, it is thought to be the first to offer a
menu of available choices [7] The "first real restaurant" is considered to have been "La
Grande Taverne de Londres" in Paris, founded by Antoine Beauviliers in either 1782 or
1786 According to Brillat-Savarin, this was "the first to combine the four essentials of an
elegant room, smart waiters, a choice cellar, and superior cooking". In 1802 the term was
applied to an establishment where restorative foods, such as bouillon, a meat broth, were
served ("établissement de restaurateur")

Restaurants are classified or distinguished in many different ways. The primary factors are
usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese,
Japanese, Indian, French, Mexican, Thai) or the style of offering (e.g. tapas bar, a sushi train,
a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may
differentiate themselves on factors including speed (see fast food), formality, location, cost,
service, or novelty themes (such as automated restaurants).

Restaurants range from inexpensive and informal lunching or dining places catering to people

working nearby, with modest food served in simple settings at low prices, to expensive
establishments serving refined food and fine wines in a formal setting. In the former case,
customers usually wear casual clothing. In the latter case, depending on culture and local
traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, at mid- to
high-priced restaurants, customers sit at tables, their orders are taken by a waiter, who brings
the food when it is ready. After eating, the customers then pay the bill. In some restaurants,
such as workplace cafeterias, there are no waiters; the customers use trays, on which they
place cold items that they select from a refrigerated container and hot items which they
request from cooks, and then they pay a cashier before they sit down. Another restaurant
approach which uses few waiters is the buffet restaurant. Customers serve food onto their
own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters
to serve drinks and alcoholic beverages. Fast food restaurants are also considered a
restaurant.

The travelling public has long been catered for with ship's messes and railway restaurant cars
which are, in effect, travelling restaurants. Many railways, the world over, also cater for the
needs of travellers by providing railway refreshment rooms, a form of restaurant, at railway
stations. In the 2000s, a number of travelling restaurants, specifically designed for tourists,
have been created. These can be found on trams, boats, buses, etc.
 3. CONSTITUTIONS AND SECTOR

Constitution:

Sector: The unit comes under Micro sector and will obtain industry registration from
concerned authority.

LICENCES AND APPROVALS:

The Company will obtain the following licenses and approvals.

1. GST

2. Trade Licence

3. FSSAI

4. BACKGROUND OF THE PROMOTER

5. SCOPE OF THE PROJECT

The project envisages setting up of Restaurant. The total cost of the project is estimated at
297.77 lakhs. The Capacity of the restaurant is 250 Tables. The capacity utilization is
assumed to be at 75%, 85% in the First, Second and Third year respectively.

6. EVOLUTION & SIGNIFICANCE OF RESTAURANT BUSINESS

In China, food catering establishments that may be described as restaurants have been

known since the 11th century in Kaifeng, China's capital during the first half of the Song
dynasty (960–1279). Probably growing out of the tea houses and taverns that catered to
travellers, Kaifeng's restaurants blossomed into an industry catering to locals as well as
people from other regions of China. There is a direct correlation between the growth of the
restaurant businesses and institutions of theatrical stage
drama, gambling and prostitution which served the burgeoning merchant middle class during
the Song dynasty. Restaurants catered to different styles of cuisine, price brackets, and
religious requirements. Even within a single restaurant much choice was available, and
people ordered the entree they wanted from written menus. An account from 1275 writes
of Hangzhou, the capital city for the last half of the dynasty:

The people of Hangzhou are very difficult to please. Hundreds of orders are given on all
sides: this person wants something hot, another something cold, a third something tepid, a
fourth something chilled; one wants cooked food, another raw, another chooses roast,
another grill

The earliest "restaurants" to use that name in Paris were the establishments which
served bouillon a broth made of meat and egg. which was said to restore health and vigor.
The first restaurant of this kind opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on
rue des Poulies, now part of the Rue de Louvre.  Unlike earlier eating places, it was elegantly
decorated, and besides meat broth offered a menu of several other "restorative" dishes,
including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs". 

In June 1786 the Provost of Paris issued a decree giving the new kind of eating establishment
official status, authorizing restaurateurs to receive clients and to offer them meals until eleven
in the evening in winter and midnight in summer.  Ambitious cooks from noble households
began to open more elaborate eating places. The first luxury restaurant in Paris, the Taverne
Anglaise, was opened at the Palais-Royal at the beginning of 1786, shortly before the French
Revolution, by Antoine Beauvilliers, the former chef of the Count of Provence, It had mahogany
tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an
extensive menu of elaborately prepared and presented dishes. 

The French Revolution caused a mass emigration of nobles, and many of their cook chose to
open restaurants. [32] One restaurant was started in 1791 by Méot, the former chef of the
Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-
seven of white wine. By the end of the century there were a collection of luxury restaurants at
the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and
the Café de Chartres (still open, now Le Grand Vefour).

In the early 19th century traiteurs and restaurateurs, became known simply as
"restaurateurs". The use of the term "restaurant" for the establishment itself only became
common in the nineteenth century).

The first restaurant guide, called Almanach des Gourmandes, written by Grimod de La

Reyniére, was published in 1804. During the French Restoration period, the most celebrated
restaurant was the Rocher de Cancale, frequented by the characters of Balzac. In the middle
of the century, Balzac's characters moved to the Cafe Anglais, which in 1867 also hosted the
famous Three Emperors Dinner hosted by Napoleon III in honor of Tsar Alexander II, Kaiser
Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867 [33]Other restaurants
that occupy a place in French history and literature include Maxim's and Fouquet's. The
restaurant of Hotel Ritz Paris, opened in 1898, was made famous by its chef, Auguste Escoffier.
The 19th century also saw the appearance of new kinds of more modest restaurants,
including the bistrot. The brasserie featured beer and was made popular during the 1867 Paris
Exposition. 

n the United States, it was not until the late 18th century that establishments that provided
meals without also providing lodging began to appear in major metropolitan areas in the form
of coffee and oyster houses. The actual term "restaurant" did not enter into the common
parlance until the following century. Prior to being referred to as "restaurants" these eating
establishments assumed regional names such as "eating house" in New York City,
"restorator" in Boston, or "victualing house" in other areas. Restaurants were typically located
in populous urban areas during the 19th century and grew both in number and sophistication
in the mid-century due to a more affluent middle class and to suburbanization. The highest
concentration of these restaurants was in the West, followed by industrial cities on the
Eastern Seaboard.

In the 1970s, there was one restaurant for every 7,500 persons. In 2016, there were
1,000,000 restaurants; one for every 310 people. The average person eats out five to six
times weekly. 10% of the nation's workforce is composed of restaurant workers.
South America

Brazil

In Brazil, restaurants varieties mirrors the multitude of nationalities that arrived in the country:
Japanese, Arab, German, Italian, Portuguese and many more.

Colombia

In Colombia, a piqueteadero is a type of casual or rustic eatery.[36] Meals are often shared,

and typical offerings include dishes such as chorizo, chicharron, fried organs,
fried yuca, maduro and corn on the cob. Customers order the foods they want and the prepared
foods are served together on a platter to be shared.[36] The word piquete can be used to
refer to a common Colombian type of meal that includes meat, yuca and potatoes, which is a
type of meal served at a piqueteaderos. The verb form of the word piquete, piquetear, means
to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces.

Peru

In Peru, many indigenous, Spanish, and Chinese dishes are frequently found. Because of
recent immigration from places such as China, and Japan, there are many Chinese and
Japanese restaurants around the country, especially in the capital city of Lima.
 7. BRIEF PROCESS

The Family Restaurant will be a moderately priced 250 seats restaurant offering family
style food and service. Broasted chicken, pot roast, steaks and pork chops along with
classic hamburgers, wraps and generous salads are all on the menu. We will offer
specialty selections including a lighter options and smaller portions for a children’s menu.

The restaurant will be owned and operated by The Promoter has over 25+ collective
years experience in the restaurant and catering industry.

The restaurant will be leasing a 3,400 square foot space located at Gollapudi. The
location will also require some additional renovation to update the lavatories and
increase table space in the dining area.

The décor will feature wood accented chairs with blue and white checked table cloths.
Dinner style tables will be surrounded by wooden chairs with comfortable seating
cushions.

Business Objectives
The primary objectives of the business plan for Restaurant are below:
 To be the premier home-style restaurant in western Fort Worth, Texas
 To provide quality meals at reasonable prices with exemplary service
 Achieve Cover ratios of 1.00X at each lunch and dinner serving
 To achieve Prime Cost Ratios lower than 65%
Mission Statement
Our Mission is to provide a unique and relaxing dining experience – similar to dining at
home. We will strive to achieve this goal by: 1) by providing menu items incorporating
quality ingredients at reasonable prices, and 2) we will be mindful of the well being of our
customers and staff– treating each and everyone with dignity and respect – just like we
would at our own home!

Guiding Principles
1. Being Mindful of our Customers and our Staff
Coinciding with our family values, we will treat both our customers and staff in a
manner in which we ourselves would want to be treated (or better!)
2. Gratitude
“An attitude of gratitude” shown to our customers, employees and vendors –
because without their input, service, labor and time, our business would not be
here without them!
3. Our Service
Provide the warm and friendly service expected from a family-style restaurant
creating an informal, comfortable environment which will make the customers
satisfied and want to return again and again.

Keys to Success
 Repeat business. Every customer who comes in once should want to return, and
recommend us. Word–of–mouth marketing is a powerful ally.
 Hire top notch chefs and offer training to keep the chef on top of his/her game, and pay
top wages to ensure they stay with us.
 Location. Convenience is essential to us; we need to be close to our market because
we are not trying to get people to travel to reach. And a variety of menu offerings with a
“down home” theme, reasonably priced to establish credibility, but not so high as to
limit customers.
 8. Services

.
Daily Operations and Production

The Restaurant will be open 7 days a week for lunch and dinner requiring multiple shifts.
Promoter will write the schedules. The schedules will be written in a manner that will
allow the ability to increase or decrease hourly labor according to sales volume in order
to maintain a consistent labor cost control.

Proper labeling and rotation techniques, accompanied by ample storage facilities will
ensure that high quality prepared product will be sufficiently available to meet the
demands during peak business hours. Replenishment and ongoing preparation will
continue during off peak business hours.

Manager will be responsible for ordering, receiving and maintaining sufficient inventory
to meet production demands. Ordering schedules will be staggered with perishable
products being ordered multiple times per week to preserve freshness. Standard grocery
and supply orders will be ordered less often, according to a predetermined schedule and
storage capacity.

Manager will rely on operational checklists to verify that each work shift has been
properly prepared for and to insure the operational standards are followed before, during
and after work shifts.

The restaurant layout, including the dining room, kitchen and serving line, has been
designed for efficiency and flexibility to accommodate the fluctuation in customer traffic
and peak meal periods.

Upon arrival, guests will be greeted immediately by either the manager or a server and
asked for the seating preference. Drink orders will be taken and guests can munch on
our complimentary rolls. Once the customer’s order is taken, the order will automatically
be printed to a requisition printer located in the grill area. The grill cook will use the
printed ticket to keep track of orders and place the meal under the heating lamps until
the order is complete. The kitchen preparation line has been designed to be operated by
a minimum staff of 1 line cook and a maximum of 4 cooks. This design allows line
staffing to be adjusted to the business volume. Shift changes for all staff will involve
cleanup, restocking and preparation. All monies will be settled at the end of each shift.
The closing shift will involve designated closing duties that will leave the restaurant clean
and fully prepared for the next day.
 9. MARKETING

The restaurant industry is a large and diverse business: Restaurant-industry sales are
forecast to reach $580.1 billion in 2010 – an increase of 2.5 percent over 2009. Restaurant-
industry sales are projected to total $604 billion in 2011 and equal 4 percent of the U.S. gross
domestic product. The overall economic impact of the restaurant industry is expected to
exceed $1.7 trillion in 2011. On a typical day in America in 2010, more than 130 million
people will be foodservice patrons. Sales at full service restaurants reached $184.2 billion in
2010. Sales at limited service restaurants increased to $164.8 billion in 2010, while snack
and non-alcoholic-beverage bar sales rose to $24.7 billion. (National Restaurant Association).

The US restaurant industry includes about 480,000 restaurants with combined annual
revenue of about $400 billion. Major companies include McDonald's; YUM! Brands (KFC,
Pizza Hut, Taco Bell); and Darden Restaurants (Olive Garden, Red Lobster). The industry is
highly fragmented: the 50 largest companies hold just 20 percent of the market. (First
Research).

The industry consists of full-service restaurants (FSR) and limited service eating places,
which include quick-service restaurants (QSR); cafeterias; buffets; snack bars; and
nonalcoholic beverage bars. (First Research)

Industry Analysis
This analysis is based on the Standard Industry Code (“SIC”) 5812: Eating and Drinking
Places Establishments primarily engaged in the retail sale of prepared food and drinks for on-
premise or immediate consumption. It is also based on the North American Industry
Classification System (“NAICS”) 722110 - Full-Service Restaurants.

This industry comprises establishments primarily engaged in providing food services to

patrons who order and are served while seated (i.e., waiter/waitress services) and pay after
eating. These establishments may provide food services to patrons in combination with
selling alcoholic beverages, providing carry out services, or presenting live nontheatrical
entertainment.
Demographics, consumer tastes, and personal income drive demand. The profitability of
individual companies can vary: while QSRs rely on efficient operations and high volume sales,
FSRs rely on high-margin items and effective marketing. Large companies have advantages
in purchasing, finance, and marketing. Small companies can offer superior food or service.
The industry is labor-intensive. (First Research)

Wages form a significant proportion of operating costs. The existence of a statutory minimum
wage in most states increases the need for players to keep other costs as lean as possible,
which in turn increases the importance of suppliers. A slight complication is that in some
states, foodservice employers are able to treat tips received by their staff as contributing to
their wages; in such states, this policy reduces the impact of the minimum wage from the
employers' perspective. (Data Monitor)

Annual revenue per worker is less than $50,000.

Restaurants compete with companies that serve meals or prepared foods, including
grocery stores, warehouse clubs, delis, and convenience stores. In addition, restaurants
compete with home cooking.

Among FSRs, most establishments focus on Italian cuisine, steak, or seafood.

Hamburger joints make up a majority of QSR locations, along with pizza parlors and sub
sandwich shops. Industry revenue is roughly evenly split between FSRs QSRs.

In FSRs, waiters take orders, serve beverages and meals, present the check, and
process payment. FSRs include casual dining (full bar); family dining (limited bar); and
fine dining establishments.

Annual sales average $860,000 for FSRs.

An FSR's square footage and the number of seats and tables dictate how many patrons
it can serve (also known as table turns or covers) directly affects sales. Because the
restaurant industry is highly competitive, site selection is critical: companies may
consider population density, household income, competition, visibility, accessibility, and
traffic.

Companies carefully manage inventory of perishable food products, such as fresh

seafood and dairy goods, to reduce losses due to spoilage.

Computerized information systems can improve and link food preparation and serving
operations. Touch screen ordering programs ensure accurate communication of
customer orders. Timing systems monitor meal progress and can alert staff if an order is
running behind schedule. Reservations programs maximize traffic flow and seating.
Inventory management systems track supply levels and can help reduce waste due to
spoilage. Cost accounting programs help companies determine the profitability of
individual menu items. Handheld point-of-sale (POS) devices allow servers to place
orders and print checks tableside, improving accuracy and reducing ordering time.
Some handhelds can also print customer checks and process credit card payments.
(First Research)

Market Size
The US restaurant industry includes about 480,000 restaurants with combined
annual revenue of about $400 billion.

Industry Participants
Major participants include Major companies include McDonald's; YUM! Brands
(KFC, Pizza Hut, Taco Bell); and Darden Restaurants (Olive Garden, Red
Lobster).

Market Segments
The Restaurant will appeal to a broad base of consumers in both the residential
and business community. The location selected for THR was chosen primarily to
appeal to the growing number of households in the area.

The suburb of Benbrook located in western Forth Worth, TX has a population of

over 51,000 according to the 2010 U.S. Census Report. The residential population
in the immediate area is comprised of a mixture of single family and multi-family
housing. The median household income is $46,532 for 2010 and estimated to be
$54,646 for 2015. (US Census).

Major employers include Union Pacific Railroad and Bank of America.

(www.Business Decision. Info)

 10. LOCATION AND ITS ADVANTAGES

Land: The Proposed location of the Unit is at The location of the unit has considerable
influence on the techno-economical facility of the project. There are various factors
contributing to the functioning of a plant and following are the primary factors taken into
consideration.

Reasons for the Selection of the site:

1. Adequate of Materials.
2. Adequate of labour at economically rate.
3. Adequate supply of water throughout the year.
4. The site is well connected with road facility.
5. Banking facilities and Government supports
6. Adequate Transport facilities for economical transportation of finished product and
spare parts.
7. Nearness to the Market.
 11. NOTES ON INDIVIDUAL HEADS OF MEANS OF FINANCE

(Rs. In Lacs)
PROJECT COST AMOUNT MEANS OF FINANCE AMOUNT

Land Leased Capital

Buildings & Civil Works Term Loan
Furniture & Kitchen Items
Power & Electrical
Installations
Misc. Assets

TOTAL TOTAL

DETAILED NOTES ON PROJECT COST

(a) Land: Leased. .

b) Buildings & Civil Works: The Promoter has leased the required land and proposes
to construct Building including Compound walls and Land filling, for which there would
be total outlay of Rs lacs.

c) Furniture & Kitchen Items: The Promoter has to bring high edged furniture and
Kitchen equipments for making restaurant look elegant and soothing for the customers.
The Furniture and Kitchen Items would require a capital investment of Rs lacs.

d) Power & Electrical Installations: A total cost of the Power & Electrical Installation
is Rs. 65.45 lacs.

DETAILD NOTES ON MEANS OF FINANCE

Capital: The proposed capital of the unit is Rs. lacs, which will be contributed by the
promoters.
Term Loan: The Promoter desire to avail term loan from Financial Institute / Banks.
The term loan required is lacs. The term loan will be paid in 20 quarterly installments
with moratorium period of 12 months. However the interest on the term loan would be
payable as and when it is applied on the account.

12. UTILITES AND SERVICES

Power: The unit requires 5 HP power under LT connection. The unit is being located at
and will get the required power without any problem.

Employment: The unit will employ 10 persons and will recruit locally.

Water: The unit does not require water, except for drinking and sanitation. Municipal
pipe connection is adequate for the same.

Pollution: No harmful effluents age generated in the manufacturing process.

Transport: The unit is located at No problems are anticipated for transportation of the
materials and the finished goods.
 13. SWOT ANALYSIS

STRENGTH:

The unit is proposed at. The unit is eligible for various Govt. concessions. The
promoters are having vast experience in the same line of activity.

WEAKNESS:

The firm has competition from the existing units as the proposed unit is having
latest technology and by the government encouragements to start new industry the
units can competent with the old industries.

OPPORTUNITY:

The firm’s opportunity to diversify into food and cattering service etc. the market
demand for the future expansion is good for the proposed unit.

14. SCHEDULE OF IMPLEMENTAION

S.N Particulars Month Start Month
o. Completion
01. Acquisition of Land Leased Leased
02. Development of Land
03. Civil Works Building, machinery
Foundation.
04. Furniture & Kitchen Items Order
Placement
05 Delivery at Site
06. Arrangement for Power
07. Fitting of Equipment
08. Training of Personnel
09. Trial Run
10. Commercial Production
15. Assumptions underlying for preparation of cost of production and profitability

Cost of Project
Land Leased
11000 SFT @
Buildings 1050/- 11000 1050 11,550,000.00

Furniture & Kitchen 7,682,000.00

Compound Wall 4,000,000.00

Power (HT) 2,500,000.00

Electrical & Sanitation (Out Side) 3,045,000.00

Misc. Assets 1,000,000.00

Total 29,777,000.00

Sources of Funds

Bank Term Loan 20,000,250.00

Promoters Capital 9,776,750.00

Total 29,777,000.00
1 Working Days 350 Days

Receipts per
Restaurant Day No. of Days Total

1st Year 35000 350 12250000

Iind Year 38500 350 13475000
IIIrd year 42350 350 14822500
Ivth Year 46585 350 16304750
Vth Year 51244 350 17935400

3 Cost of Food
Assuming that Cost of Raw Material of Food comes to 30% of Sale Price

4 Salaries & Wages

Salary per No of
Employee Month Employee Total
Manager 25000 1 25000
Shef 10000 2 20000.00
Waiter 7000 4 28000.00
Helper 4500 2 9000.00
Total 82000.00
Annual Salary 984000.00

5 Electricity Expenses
Electricity Expenses will be Rs 15000.00 per month.
Annual Expenses will be Rs 180000.00 .

Diesel
6 Expenses
Diesel Expenses will be Rs 4000.00 per month
Annual Expenses will be Rs 48000

6 Gas Fuel Expenses

Gas Expenses will be Rs 10000.00 per month
Annual Expenses will be Rs 120000

7 Adminstrative Expenses
Administrative Expenses will be Rs 3000.00 per month.
Annual Expenses will be Rs 36000.00

8 Repair & Maintaince Expenses

Monthly Expenses will Rs 2500.00. Annual Expenses will
 be Rs 30000.00

9 Premises Rent Advertisement Expenses

Monthly Rs.
100000 Annual Expenses will be Rs 60000.00

Depreciation Schedule

Equipments            
Year   Ist Year IInd Year IIIrd Year IV th Year Vth Year
             

Opening Balance   6,545,000.00 5563250.00 4728762.50 4019448.13 3416530.91

             
Depreciation @15%   981750.00 834487.5 709314.375 602917.219 512479.6359
             
Closing Balance   5563250.00 4728762.50 4019448.13 3416530.91 2904051.27

Furniture & Kitchen

Equipments            
Year   Ist Year IInd Year IIIrd Year IV th Year Vth Year
             
Opening Balance   7682000.00 6913800.00 6222420.00 5600178.00 5040160.20
             
Depreciation @10%   768200.00 691380.00 622242.00 560017.80 504016.02
             
Closing Balance   6913800.00 6222420.00 5600178.00 5040160.20 4536144.18

Buildings
Year   Ist Year IInd Year IIIrd Year IV th Year Vth Year
             
13995000.0 10111387.5
Opening Balance   15550000.00 0 11895750.00 0 8594679.38
             
Depreciation @10%   1555000.00 2099250.00 1784362.50 1516708.13 1289201.91
             
11895750.0
Closing Balance   13995000.00 0 10111387.50 8594679.38 7305477.47
 PROFITABILITY STATEMENT

  Ist Year 2nd Year 3rd Year 4th Year 5th Year
Gross Receipts          
Reciepts from Restaurant 12250000. 13475000. 14822500. 16304750. 17935400.
           
Total (A) 12250000. 13475000. 14822500. 16304750. 17935400.
           
Cost of Service          
           
3675000.0 4042500.0 5929000.0 7337137.5
Cost of Food Produced 0 0 0 0 8608992.00
1033200.0 1136520.0 1250172.0
Salary and Wages 984000.00 0 0 0 1375189.20
Electricity Expenses 180000.00 198000.00 217800.00 239580.00 263538.00
Generator Expenses 48000.00 52800.00 58080.00 63888.00 70276.80
Gas , Fuel Expenses 120000.00 132000.00 145200.00 159720.00 175692.00
5007000.0 5458500.0 7486600.0 9050497.5 10493688.0
Total (B) 0 0 0 0 0
           
7243000.0 8016500.0 7335900.0 7254252.5
Gross Profit (C=A-B) 0 0 0 0 7441712.00
           
1200000.0 1320000.0 1452000.0 1597200.0
Rent 0 0 0 0 1756920.00
Administrative Expenses 36000.00 39600.00 43560.00 47916.00 52707.60
Repair & Maintance 30000.00 33000.00 36300.00 39930.00 43923.00
Advertisement Expenses 60000.00 66000.00 72600.00 79860.00 87846.00
3304950.0 3625117.5 3115918.8 2679643.1
Depreciation 0 0 8 4 2305697.56
4630950.0 5083717.5 4720378.8 4444549.1
Total (D ) 0 0 8 4 4247094.16
           
Net Profit Before 2612050.0 2932782.5 2615521.1 2809703.3
Interest ( C-D) 0 0 3 6 3194617.84
2340029.2 1820022.7 1300016.2
Interest Paid to Bank 5 5 5 780009.75 260003.25
           
1112759.7 1315504.8 2029693.6
Net Profit After Interest 272020.75 5 8 1 2934614.59
Drawings   360000.00 396000.00 435600.00 479160.00
Net Profit Carried 1594093.6
Forward 272020.75 752759.75 919504.88 1 2455454.59