MINI PROJECT REPORT ON :

“Indi Food”

Submitted to Dr. A.P.J. Abdul Kalam Technical University, Lucknow

for the fulfillment for the Degree of
‘MASTER OF BUSINESS ADMINISTRATION’

Batch 2020-2022

Submitted To: Submitted By:

DR. Sheetal Name: Nikita Singh
University Roll No.
2001160700087
 DECLARATION

This is to certify that Report entitled for Business Plan “INDI FOOD” which is submitted by
me in partial fulfillment of the requirement for the award of degree MBA to AKTU, Lucknow,
Uttar Pradesh comprises only my original work and due acknowledgment has been made in
the text to all other material used.

Date: Name of the student:

Apporved by:
 ACKNOWLEDGMENT

Before I get into the thick of the things I would like to add a few
heartfelt words for the people who were part of this research report
in numerous ways and people who gave unending support right from
the stage the project was started, appreciated and encouraged when
being depressed. In this context I would like to express my gratitude
towards my parents and family members who have constantly
supported and played a pivotal role in shaping my career. I owe my
sincere gratitude towards faculty guide Dr. Sheetal of JAIPURIA
INSTITUTE OF MANAGEMENT, INDRAPURAM for extending the
support towards the completion of the field study Report. And finally
I would like to thank my friends for their unending.

Student Signature:
Content

 Executive Summary

 Organization Summary

 Market Analysis

 Strategy and Implementation

 Management Summery

 Financial Plan
 Executive Summary

Problem
Nowadays people love traveling and end up with their meal in a restaurant, as we live in a
modern era, every restaurant is built with high-class interior and it is focused on western
culture theme, most of the high-class restaurant is built with western culture theme by these
type of restaurant we are promoting Non-Indian Culture in our country.
The Indian culture varies like its vast geography. People speak in different languages, dress
differently, follow different religions, eat different food but are of the same temperament
Indian culture theme is missing in Hospitality Sector in India

Concept
As India is multicultural country, It’s every state has different culture, language, attire, food.
Every State is known for a unique and special thing.
Bole ki nagri “Kashi” known for “kachori jalebi”.
Like Agra is Known for “The Taj, Petha”.
Mathura is known for “Radha & Krishna Love”
Haridwar is known for “Shri Ganga and Bhole”.
Karnataka has different culture.
Kashmir has different culture.

Indi food is a restaurant chain, which will open Indian theme based restaurant in all over
India. Indi food’s restaurants will be themed according to different states’ cultures of India.
One Restaurant outlet will be themed for a single culture.
Mission
Promoting every state’s culture in every city of India. Making customer to feel the
environment of every state’s culture in any city or state of India by providing food, look, and
language in our restaurant.
There will be shops for buying theme-based products.
In the initial state of running this project, we will target metropolitan city for opening our
restaurant.

Theory of Change
Opening Indian states’ cultured based restaurant will promote every part of India and people
will get to aware from every part of India very easily.

Management Team
As Indi food is a restaurant chain in pen India, it will have a management hierarchy. For
Finance, Marketing, Travel Guide, Chefs, Culture Explorer and non-profits:
CEO, CTO, COO, CFO, CAO, Directors

Market Analysis
Indi food plans to target the localities of a city, Cites like Delhi, Haryana, Uttar Pradesh
(Central National Capital Region) has the population of 29,06,87,109 (29 Cr.)
In the initial stage of project launch, we will target these three state of India

We will open first outlet in Delhi, Delhi is the state, which has population from all over the India.

First outlet opened in Delhi will be on Banaras theme. Opening of first outlet in Delhi will boost
promotions of Indi food, as Delhi is the capital of our country, Delhi is centre of attraction for
tourists.

While there are many theme-based restaurants, they do not promote complete culture of states,
they just promote a part of state or villages.
Financial Plan
Financial plane is for one outlet:
Rental Costs:
The average space required to open a restaurant is 1500 sq.ft. The average cost of
purchasing space could be anywhere between 1.5Cr to 3Cr. Whereas, the average cost of
renting a space for your restaurant would cost you approximately Rs. 30,000 – Rs. 1,00,000
a month,
Average rent for space in Delhi: INR 9,60,000 yearly
Licenses Cost:
According to the NRAI India Food Services Report 2019, out of the 2.49 billion food business
operators, only 467,000 have an FSSAI license.
Restaurant must have all the required permits and licenses. The cost of each license is
different. Some of them may even have a renewal fee that you are required to pay
monthly or annually.
 FSSAI License –
It’s a 14 digit registration number that’s given to restaurants. Annually, the central
license costs Rs. 7500/-, State license is Rs. 2000- Rs.5000 and registration cost is Rs.
100/-

 Liquor License –
If you’re a restaurant that serves alcohol, you’re required to pay Rs. 5,000 while
submitting the various documents. Additionally, a sum of Rs. 50,000 is to be paid for
liquors such as whiskey, rum, gin and more. 

 Health/Trade license –
This is a very important license that your restaurant requires. The cost of getting it
ranges between Rs. 500 – Rs. 50,000 depending on your restaurant’s requirements in
that particular state. 

 Eating house license –

The registration cost for obtaining the eating house certificate is approximately Rs.
300 and it’s valid for three years.

 Shop and Establishment License –

This license needs to be obtained within 30 days of starting your restaurant business.
The cost ranges from Rs. 200 to Rs. 4,000 per year. This may differ depending on the
number of employees and location of your restaurant. 
 Music License –
Depending on the seating capacity of your restaurant, the annual fees range
between Rs. 3,500 – Rs. 10,000. This license is issued by the Phonographic Performance
Limited (PPL).

Restaurant design and furnishing

Typically, 30%-40% of the budget is reserved for furniture and fixtures. Out of which 10%-
20% goes in design and architecture.
The cost range of basic interiors is Rs. 3L to 5L.

Cultured Theme Design and

Cost of Theme implementation is 2L

Operational Costs
Restaurant needs to be well equipped with every kitchen equipment before it starts.
Choosing the best quality equipment for your restaurant kitchen is necessary. It may seem a
little heavy on the pockets initially but it is going to prove beneficial in the long run. The
equipment cost also varies according to the type of restaurant.
The kitchen and other electrical appliances would cost around 5L.

Labour costs (Cost of hiring and training)

Your staff helps you run your restaurant smoothly and it’s only fair that you compensate
them well for their job. Front-of-house and Back-of-house functions are clearly defined and
you need people at both these ends. Training is very important as it helps reduce the annual
attrition rate of a restaurant.
Labour costs are kept between 20% to 30% of the total revenue. You need to hire managers,
wait-staff and kitchen staff.

Marketing
Our job doesn’t end once your restaurant is established. We need to market our brand in
order to get customers. There are two kinds of marketing, paid and unpaid. We can run paid
ads on printed collaterals and social media platforms like Facebook, Twitter, and Instagram.
Building our restaurant’s own website and the app helps market your brand tremendously.
Designing a menu card is also a part of marketing. Depending on the agency or team you
choose, restaurant marketing could cost up to 1L.
Website
A dynamic and responsive website is always a best option to promote your business over
Internet, Website will accept order, and customer will be able to collect any information
regarding Indi food (A theme based restaurant chain).
Developing a Website will cost upto: 1.5 L

Professionals
You need a professional consultancy for planning your restaurant’s layout design, menu,
marketing and much more. At each of these steps, you’d need people to help you plan your
restaurant. Menu designing and digital marketing also need professional assistance. If
you’re a new restaurant owner, getting legal advice is also suggested. To help you get
started you need professional help in all these areas till you’ve established your brand. 

Restaurant Technology
You NEED the latest restaurant technology at your restaurant that will automate the
majority of your operations. Basically, make your life simpler. Your restaurant needs a well-
integrated Point of Sale system that has features like inventory management, CRM
management and more. Apart from the POS system, Kitchen Display System, iPads or
tablets (with POS integrations), kiosks, etc. 

Food cost
This falls under the category of recurrent cost. Getting fresh products and ingredients for
the food that is prepared in your restaurant. It is important that you buy quality products for
your restaurant. Buy vegetables and meat from local vendors at negotiable prices. 
Food costs take up 25% to 40% of your restaurant’s revenue.  

Maintenance and miscellaneous costs

These include any hidden costs that occur in the process of opening a restaurant. Any glitch
during the construction or designing, unforeseen delays in the kitchen or electrical
appliances, could require financial assistance. Make sure some amount is reserved in such
cases.

Operations
At the initial stage of Indi food, we will open first outlet in Delhi, our first restaurant will be
based on the theme of Banaras (Kashi).
Further restaurant will be based on another culture of India like Karnataka theme, Kashmir
theme, and Kolkata theme, Kedarnath, Leh Laddak, etc.
We will cover most of the Indian culture in every city one by one with the time.

Head office of Indi food will be in Banaras.

ORGANIZATION SUMMARY

Key Elements for Success

There are five key elements that Indi food needs in order to be successful:

A specific culture theme, Chefs, Dedicated Staff, Food Menu, and a user-friendly and functional
website.

Culture Theme:
Every Outlet of Indi food will be based on a cultured theme. The outlet will be designed in
this manner so our customer may feel the culture of particular theme.
Culture Theme example:
Utrakhanda, Karnataka, Banaras, Kerala.

Chefs:
Chefs are the base for a food restaurant; we will hire chefs according to the specific theme culture
food.

Chefs will cock the food which is known for the theme of the culture.

Dedicated Staff:
Its staff member operates a theme-based restaurant in a affective way. We will train our staff in a
way so they become more responsive, dedicated staff is the key element of our project.

Food Menu
Our menu card will be based on the theme of outlet, Menu card will cover food item which are
famous in the culture for which outlet is themed.

Meal and beverages will be available according to the theme.

Website
A Responsive and dynamic website, which will promote and accept booking for Indi food services.

Like order placing, menu items, price of menu items, location of outlet, Information about Indi food

Value Proposition
Our restaurant creates value on culture of India and connect people more with Indian culture.

Culture of India
Opening restaurant outlet, which are based on the theme of culture of a state, will promote
the culture in another part of Country.
It will help people to learn more about our country.
It is more towards #local_for_vocal Camping which is currently running by our government.
Indian culture is the heritage of social norms, ethical values, traditional customs, belief
systems, political systems, artefacts and technologies that originated in or are associated
with the Indian subcontinent. The term also applies beyond India to countries and cultures
whose histories are strongly connected to India by immigration, colonization, or influence,
particularly in South Asia and Southeast Asia. India's languages, religions, dance, music,
architecture, food and customs differ from place to place within the country.

People connection
When People will get more knowledge of every part of Indian culture by our culture theme
based outlets, people can feel the emotions for the culture and this will create value in the
connection of peoples.

Market
Indi Food intends to cater to the bulk of teenagers and youngsters. We have chosen this group for
several important reasons. It is our goal to be "the extraordinary cultured theme based food place"
and we believe that the age group from 15 to 25 is the primary age where brand-building efforts
could take place. They are on limited or fixed incomes and seek a value/price relationship that will
not stretch their budgets.

Our secondary target is between the ages of 25 and 37, which are a heavy lounge/restaurant user
group. They are more flexible in budgets and seek more than a value/price relationship.
Competition

In Our main competitors in this segment are any theme based food outlets within the 300 meter
radius.

In Delhi the following are theme based restaurant:

Social Offline Café, Soda Bottle Opener Wala, Farzi Café, The Biker’s Café, GARAM DHARAM,
HAWELI

These are theme based café which focus on a specific theme, these does not focus on the theme of a
specific culture

Competitive Edge

Culture Based Theme:

Culture based theme is an advantage for our restaurant outlets. Usually theme
based café and restaurant focus on a basic conceptual theme.

Current restaurant or café more focus on a specific theme.

Restaurant Chain:

Restaurant chain makes our outlet wider in terms of geography. We can make a card
for making payment in all our outlets in India. Our every outlet will promote us in
India. We can make fell open customer in our any outlet.
 STRATEGY AND IMPLEMENTATION

Growth Strategy

Indi Food will roll out in four Stages:

Stage 1: (Estimated Time: 1 Year) we will launch first outlet of Indo food (A culture based
theme restaurant) in Delhi. The theme for this this first outlet will be based on “Banaras”.

In the first outlet of Delhi, we will theme our outlet with “Banaras”. In that we will include
Banarasi Atari, Banarasi Food and Beverages, We will create a B

Stage 2: (Estimated Time: 1 Year) in the second stage of our project we will do promotion of
our Brand, so people will get excited about our upcoming phase. We will do promotions on
the internet using social media and on board hording, By doing events

Stage 3: (Estimated Time: 2-4 Years) we will launch More outlet of Indo food (A culture
based theme restaurant) in Delhi NCR. The theme for next outlets will be based on
“Karnataka”, “Kashmir”, so on

In the other outlet of Delhi, we will theme our outlet with another culture of India. Our
Focus will be opening outlets according to the cultures exist in India.

Stage 4: (Estimated Time: 5-10 Years) in the third stage of our project we will open outlet in
other part of India with the multiple cultured theme of India.

This will consume more time as compared to other stages.

Pricing Strategy

Indi food will charge on the basis of food and beverages only, Indi food may charge delivery
charges that will be based on terms and conditions.

Marketing Strategy
Indi food will do marketing campaigns for promoting our brand and let the people know
about our restaurant. In each, we leverage meaningful relationships and the low costs of
technology to reach our target audience.
The landscape of restaurant business has been radically transformed by the advent of digital
technology. No longer do restaurant owners depend on the traditional word of mouth to
market their restaurants. Most restaurants I’ve walked into lately seem to be taking
advantage of the digital media and mobile technology. While some of these restaurants are
getting it right, majority are struggling to get their restaurants marketing strategy on track.
Here are some point of marketing strategy:

 Add reservation links to Google Business

 Send email marketing that actually works (ie. personalized and automated)
 Send birthday reminder emails
 Connect your front-of-house to your website with live chat
 Try the online reservation platforms
 Work on presentation of dishes so they are Instagrammable
 Run coupon and discount campaigns
 Focus on customer loyalty
 Local online ads
 Improve local discovery online aka SEO
 Have an awesome online menu
 Retargeting ads
 Use the restaurant marketing framework
 Collect and use guest data
 SMS marketing
 Show off your ingredients
 Get people engaged with live social media stories
 Respond to online reviews
 Get Influencers to post on social media
 Google ads, Facebook ads, Instagram ads
 Build and promote your tribe on social media
 Use restaurant surveys

Securing our Market

There are three prongs in our strategy to secure our market:
Establishing First Mover
Advantage of being the first culture theme based restaurant chain network in India will
secure our position in market.
Building Brand Equity
By delivering our best services to customer and our first two years to maximize our success
rate, and by publicizing our ability to get feedback, we will create a positive reputation for
Indi food in the States and cities.

Innovating Continuously
We believe that in order to work towards our mission, we must continually collect and
adapt based on feedback from all stakeholders, so that more customers are able to reach
us. By continually innovating, we will experience sustained success that will make our brand
equity even stronger.

MANAGEMENT SUMMARY

Management Team
Restaurant staff at Front of House are the people your guests first interact with. They must
be responsive and sharp at communicating.

Restaurant staff roles for Front of House

Restaurant Manager-

Restaurant managers handle restaurant operations at a managerial level. They check

incoming orders, hire and manage employees, regulate billing, take care of table
reservations, and more. Depending on the type of establishment, a restaurant could have a
General Manager and an Assistant Manager.

Host-
When a customer enters your restaurant, they are greeted by hosts. Table reservations and
coordinating with guests is done by hosts of a restaurant.
Server-
Often referred to as the restaurant’s wait-staff, servers show the guests to their tables, give
them the menu, inform them about the day’s specials and take down their orders. Once
they punch in orders, the food preparation begins. Customers reach out to servers for any
assistance. And so, servers should be there to take care of them. Digital Kitchen Order
Tickets in restaurant’s today has effectively reduced the burden of servers who were earlier
writing down orders and manually taking them to the kitchen.

Busser-
Table clearing and set-up is the responsibility of restaurant bussers. Their job is to make
sure the table is well laid out with all the necessary crockery and cutlery. It is their job to
make sure each table is clean before the next set of guests come in.

Runner-
Runners work closely with servers. They bring prepared food from the kitchen and serve
them to the customer’s tables. They make sure the food is lined up in sequence at the
kitchen counter.

Cashier-
The cash registers are maintained by cashiers. They punch in, update and print orders. All
bills are generated at the cash counter. Cashiers also take care of online food ordering
system. Their duty is to make sure all online orders are punched in and instantly
communicated to the kitchen staff.

Restaurant staff roles for Back of House

Mainly people who work in restaurant kitchens and storage rooms located at the back of a
restaurant.
Head Chef-
The person who leads the entire kitchen is a head chef. She/he manages the restaurant’s
menu. They are responsible for preparing meals for customers. They have a team of their
own who assist them in preparing and cooking the meal. Before meals get served, they are
sent to the head chef for review and approval. They also train new cooks who join the
restaurant kitchen. Apart from managing and training the kitchen staff, head chefs look
after the restaurant’s inventory and stock purchases.

Sous Chef-
These people are the head chef’s wingmen. They assist the executive chef in cooking. They
also direct orders to other cooks at the concerned kitchen counters. The kitchen is headed
by the sous chef in the head chef’s absence.

Line Cooks-
Line cooks do the prep and initial cooking for chefs above them. They are given different
stations to take care of. After being briefed by the head and sous chef, they handle their
separate stations.

Prep Cooks-
As the name suggests, these people help in getting all the ingredients of a dish together.
They wash, chop, slice or grind vegetables and meat for their senior chefs.

Dishwasher-
Often, cleaning of dishes is taken care of by a dishwashing machine, however, you need
someone who can operate it. Also, there are times when you urgently need a utensil to be
washed. A dishwashing machine is of no use then since it takes a certain amount of time for
cleaning the dishes.

Maintenance and cleaning staff-

People like to visit restaurants that are clean and hygienic. Your restaurant’s maintenance
staff helps you maintain a neat environment for people to eat and work in.

FINANCIAL PLAN
Forecast

Key Assumptions

1. Status quo regarding regulation

2. No major change in macro-economic or political situation. 
3. We assume our product, product quality, and social media marketing will generate
healthy growth in buzz and steady increase in sales
4. We assume efficient management of multiple sites
5. We will make the first site work before moving to the second. 
6. We will not add sites while any site is not working well
7. We expect expansion will cause a loss in our second year, but that it will be an
acceptable loss and we will have working capital to finance it. 
Financing

Use of Funds
Our startup funding of $100,000 will cover both startup expenses and initial assets.
specifically:

Startup expenses of $54,500 incurred before launch: 

These pre-launch, pre-revenue expenses show up in our financials as negative retained

earnings in the Balance Sheet at launch. 

 Legal: $3,000
 Furniture and interior: 17,000 (We discussed calling these assets, but we think we can
legitimately expense them instead; that’s better for tax treatment)
 Rent: $15,000. We need five weeks in the location for fixup and such before we launch. 
 Branding: $3,500. Includes imagery, website, logo, social media accounts, etc.
 Location fixup: $10,000
 Other: $2,000
 Total: $50,500

Current assets required:

 Cash: $50,000 to cover early deficits, working capital, etc. 

 Inventory: $10,000
 Plates, napkins, etc. $4,000 (other current assets in starting balance) 

Long-term Assets

 Kitchen and fixtures: $22,000

Total Startup Costs: 

 $54,500 in expenses incurred before launch

 $86,000 in assets required at launch, including $50K cash reserve. 
 Total: $140,500 startup cost
Sources of Funds
Investment will be in equal parts from all four founders. We expect to invest $100,000 to start
and an additional $100,000 at the beginning of the second year. We plan to avoid commercial
borrowing. 

Statements

Projected Profit & Loss

FY2021 FY2022 FY2023

Revenue $543,909 $1,018,600 $1,917,500

Direct Costs $212,125 $397,254 $747,825

Gross Margin $331,784 $621,346 $1,169,675

Gross Margin % 61% 61% 61%

Operating Expenses

Salaries & Wages $88,200 $306,960 $484,968

Employee Related Expenses $17,640 $61,392 $96,994

Rent $174,000 $248,000 $298,000

Utilities $9,000 $15,000 $24,000

Marketing expenses $21,756 $40,744 $76,700

Amortization of Other Current Assets $11,000 $31,000 $50,250

Total Operating Expenses $321,596 $703,096 $1,030,912

Operating Income $10,188 ($81,750) $138,764

Interest Incurred

Depreciation and Amortization $3,143 $4,045 $5,713

Gain or Loss from Sale of Assets

Income Taxes $1,761 ($1,761) $13,575

Total Expenses $538,625 $1,102,634 $1,798,024

Net Profit $5,284 ($84,034) $119,476

Net Profit/Sales 1% (8%) 6%

Projected Balance Sheet

FY2019 FY2020 FY2021

Starting Balances

Cash $50,000 $26,029 $26,361 $159,099

Accounts Receivable $0 $0 $0 $0

Inventory $10,000 $33,104 $62,319 $62,319

Other Current Assets $4,000 $6,500 $11,500 $15,250

Total Current Assets $64,000 $65,634 $100,180 $236,669

Long-Term Assets $22,000 $22,000 $27,000 $32,000

Accumulated Depreciation $0 ($3,143) ($7,188) ($12,901)

Total Long-Term Assets $22,000 $18,857 $19,812 $19,099

Total Assets $86,000 $84,491 $119,991 $255,768

Accounts Payable $32,500 $26,647 $43,816 $47,772

Income Taxes Payable ($3,107) ($1,761) $8,033

Sales Taxes Payable $2,167 $3,187 $5,737

Short-Term Debt

Prepaid Revenue

Total Current Liabilities $32,500 $25,707 $45,242 $61,542

Long-Term Debt

Long-Term Liabilities

Total Liabilities $32,500 $25,707 $45,242 $61,542

Paid-In Capital $100,000 $100,000 $200,000 $200,000

Retained Earnings ($46,500) ($46,500) ($41,216) ($125,250)

Earnings $5,284 ($84,035) $119,476

Total Owner’s Equity $53,500 $58,784 $74,750 $194,226

Total Liabilities & Equity $86,000 $84,491 $119,991 $255,768

Projected Cash Flow Statement

FY2019 FY2020 FY2021

Net Cash Flow from Operations

Net Profit $5,284 ($84,034) $119,476

Depreciation & Amortization $14,143 $35,046 $55,962

Change in Accounts Receivable $0 $0 $0

Change in Inventory ($23,104) ($29,215) $0

Change in Accounts Payable ($5,853) $17,169 $3,956

Change in Income Tax Payable ($3,107) $1,346 $9,794

Change in Sales Tax Payable $2,167 $1,020 $2,550

Change in Prepaid Revenue

Net Cash Flow from Operations ($10,471) ($58,669) $191,739

Investing & Financing

Assets Purchased or Sold ($13,500) ($41,000) ($59,000)

Net Cash from Investing ($13,500) ($41,000) ($59,000)

 Investments Received $100,000

Dividends & Distributions

Change in Short-Term Debt

Change in Long-Term Debt

Net Cash from Financing $100,000

Cash at Beginning of Period $50,000 $26,029 $26,361

Net Change in Cash ($23,971) $331 $132,739

Cash at End of Period $26,029 $26,361 $159,099

SWOT Analysis

1. Strengths of Restaurant
a.) Clean & Tidy :- Neat and clean are such qualities that you would
experience in any big restaurant. If your establishment is neat and clean, then
it would attract the attention of many people. Usually, hotels and restaurants
are very messy, smelly and flies are everywhere. That’s why people from the
elite and the upper-middle-class avoid visiting hotels. When your restaurant
offers a clean and tidy place with a pleasant atmosphere, then local people
would love to visit and bring their guests to your establishment.

b.) Better Service :- Better service comprises of many things like clean
atmosphere, clean and tidy rooms, quiet and lighted place, separate parking
lots, good security, neat kitchens, well-dressed waiters and chefs, and
educated staff. All of these things make you feel good and comfortable
because a peaceful and pleasant atmosphere has a great impact on our mind
and soul. It makes you feel like you’re at heaven. As a result, your product
increases because of mental satisfaction.

c.) Brand Image :- The restaurant is going to be the new brand in the area
that people would come to visit a new place. Other hotels and restaurants are
good, but people have already visited. The new brand has a charm of its own,
convey a good impression, then it would make them visit it again.

d.) Variety of Product :- The limited and short menu is one of those things
that people don’t like in a hotel. If your menu includes multiple items and
dishes, then it would convey a good impression on the customers. It would
make them feel like that the restaurant has a well-versed staff, who are
capable of cooking a variety of dishes.

2. Weaknesses of Restaurant
a.) New Establishment :- Having said before that the new restaurant has a
charm to many. But many people in the demographic are loyal to the previous
brand. They won’t be easily convinced by the idea of a new brand or
restaurant. They want more than just a new name. If you want to impress
them and want them to visit your hotel, then you have to offer them
something new and a unique experience. If you’re offering the same services
with a new name, then they won’t come.

b.) Limited Fund :- When it comes to offering customers a unique

experience of visiting your place, then it would require a lot of investment in
different service areas. Like good location, trimmed lawns, beautiful garden in
the premises of the hotel, and well-trained staff. Providing such services to
your customers would require a lot of capital and resources. If you don’t offer
such unique services, then you’d lose a good chunk of market share .

c.) Location is out of the City :- The building of your restaurant is out of
the city and market, and you’re offering the same services that your
competitors are offering. Then you should ask this question to yourself why
your customers/tourist would travel and visit your restaurant. Even though
you’re not offering something new or unique; you would receive only the
leftover of your competitors. The survival of a business in such circumstances
becomes very difficult.

d.) No Uniqueness :- The unique experience offered by the hotel is such a

quality that would make people visit it again and again. Currently, your
restaurant lacks this unique experience feature because you’ve had less
resources. Without this feature, you would only attract dissatisfied customers
from your competitors, but not new customers.

3. Opportunities for Restaurant

a.) New Market in the Premises :- The building of the restaurant is indeed
out of the city, but a new market is developing in the premises of your hotel.
People from this market won’t go to the city; they would prefer your hotel
because it is nearer.

b.) New Residential Development Nearby :- The construction work of

new residential area and housing society are underway in the premises of your
building. Newmarket, commercial area, housing society and the development
of residential areas show that a new town would be establishing. It would be a
slower process because these things take time. But when it does, your
restaurants would be the oldest and only place in the town. Other competitors
would be new in the market.
Although it seems like a risk under the current circumstance; but when you
study these factors, it would make you think that this restaurant is worth
taking risks.

c.) No Competitor :- The market and the residential area is developing, you
also have an opportunity to develop with them at the same. When the market
is developed, you’d find no place to stand a chance in the market. Currently,
there no competitors competing with you in this developing market.

d.) Expansion :- When the market and the residential area would be
developed, then you’d be experienced by that time. Therefore, when new
competitors enter the market, then you’d be in a position to expand your
business and push the competitors out of the market.

4. Threats to Restaurant
a.) Big brands in the Area :- Old and well-established restaurant brands are
operating their business in the area. Therefore, it’s very difficult to meet
expenses with the current revenue. Of course, it’ll be a successful business one
day. But it’ll be very difficult to reach that stage under the current
circumstances.

b.) Increment in the Operational Cost :- Various operational costs like

employee salaries, building rent, supplier costs, and building maintenance
costs are making it difficult for the restaurant to meet the income. Establishing
a quality restaurant is easier, but maintaining the same status over some time
is much more difficult. It is because you have to carry many fixed and variable
costs in your balance sheet, especially your business isn’t making enough
revenue.

c.) Reduce prices by the Competitors :- Rich and successful brands are
lowering the prices to push the new competitor (our restaurant) out of the
competitors. Therefore, you need a plethora of back up resources to pass
through this difficult time and face the competition. One thing is certain that
the competitors won’t offer cheap prices forever. When they’re sure that
you’re going to stay in the market, then they won’t bother you anymore.
References
Cost: Cost of Opening a Restaurant in India

https://limetray.com/blog/cost-of-opening-a-restaurant-in-india/#:~:text=Restaurant
%20design%20and%20furnishing&text=Typically%2C%2030%25%2D40%25%20of,to
%20spend%20less%20time%20there.

Risk Analyse:

https://www.qsrweb.com/articles/the-top-13-risks-to-restaurant-operations/

Management Staff

https://limetray.com/blog/restaurant-staff-hiring-the-best-team-to-run-your-restaurant/