ANNAPURNESHWARI BHOJANALAYA

VISION
“ATHITHI DEVO BAVA”
To be capable enough to serve meals for all our Guests who visits us at low
price where our Guests can eat with all their Heart
OBJECTIVE
1.Serving quality and affordable foods
2.Focusing on atmosphere and ambience-upholding the tradition of south
india
3.Managing customer relations

INTRODUCTION
At Annapurneshwari , we serve with the spirit of “Atithi Devo Bhava” which
translates to “The Guest is God, ” a deep and ancient Indian view that honors
each guest with reverence. We serve a meal to family or friend who visits our
home, in the same way at our restaurant we extend this generosity to
everyone free of cost. We see our customer as a part of our family and we
trust them to accept this gift and pay forward the nobility so that this
experiment can continue.
Our restaurant is driven by volunteers and operated by self-effacing staff, our
meals are cooked and served with love, and offered to the guest as genuine
gift. Our guests make contributions in the spirit of pay-it-forward to those who
+will come after them. In keeping this chain going, the generosity of both
guests and volunteers helps to create a future that moves from transaction to
trust , from self-oriented isolation to shared commitment, and from fear of
scarcity to celebration of abundance.
All costs and income are made transparent , and 70% of any profits are used to
support social service projects.
 CHALLENGES
1.REVENUE
So,the first and main challenge is the revenue. We are planning to
serve the typical south Indian food which includes Rice, Sambar/Rasam, Any
type of vegetable gravy and Buttermilk. Cost to the company for 1person meal
will be around Rs.25 at our restaurant we are going to give 2 schemes by which
it will be possible for us to manage the expenses as well as to earn profit.
MODEL 1
The normal banquet hall, where the cultural and traditional style of south india
is upheld, where people sit in a row and the meal has served on the banana
leaf and let them pay as much as they want and eat as much as they want.
MODEL 2
This will comprise of well designed ambience for the company employees,
family and the one who can afford, where there will be separate sitting
arrangements and the same meal will be served for rupees 60 or 70 per meal
along with additional menu options on which we will gain profit.
Along with the restaurant we will be opening the store where we will sell
homemade pickles, papads , masalas and other products from which we will
generate revenue and prvide employement opportunities for womens.
So, to meet our vision which is “Atithi Devo Bhava”.This revenue model can
help us to meet our vision and be profitable.

ACCOUNTING & TAXATION

We are going to maintain the transparent report and based on our audit
report, we are eligible for 100% tax assumption under the sec35 AC or 50% tax
assumption under sec 80G of the Indian income tax act.
So the purpose of the above mentioned information is, we are going to save
the tax money and which might be termed as profit or we can manage other
expenses as well
 2.MANAGEMENT – RAW MATERIALS , STORAGE
, STAFF , HYGIENE & TIME
Our restaurant inventory consists of all raw material required to prepare
dishes and a restaurant inventory management system helps us to track each
ingredient used in the recipe with the support of paid employees and
volunteers. we will also provide certificate to the volunteers.
Our first challenge comes in procurement of raw materials. Agriculture
Minister Mr.Narendra Singh Tomar said in case of the farming produce trade
and commerce ordinance, from 2020, anyone with a pan card can directly
purchase from farmers without any state or central license. To a great extent
the cost of raw materials can be reduced by procuring it directly from farmers.
We will make sure the raw materials collected our organic and no fertilisers are
used.
The second thing we are going to prioritize is monitoring of the stocks. We are
going to make sure the difference between the ideal remaining stocks
according to the reciepe and order placed through the point of sale should not
be more than 2-5%. Some items like rice can last for months, while some like
vegetables will get spoil easily. Therefore, managing the shelf life of
perishables is essential. For each of the items in the inventory we can specify
for how long they can be preserved and subsequently used before getting
spoiled. We are planning to get 3 chefs,6 waiters and 1manager who is going
to check the overall functioning of the restaurant
Than Third thing the cleaniness of the restaurant is also important our staff will
make sure they clean the entire property before starting the restaurant
everyday,the staff and volunteers will wear headcaps and the bathrooms will
be cleaned thrice a day.
Finally Time management, the people might gather in huge numbers so to
resolve this issue, we have to be precise and act little strict such as “no usage
of phone “ or “no gossips” and maintain silence make people to concentrate
on the food, these are the steps to be taken care in the model 1 _ Banquet
hall.
 3.THE OTHER MISCELLANEOUS CHALLENGES

1.Food Quality issues;

Issues related to food quality if arises , to overcome this issue we are
going to focus on the restaurant and staffs hygiene by providing headcaps and
gloves
2. Irresponsible customers ;
“A CANDLE LOSES NOTHING BY LIGHTING ANOTHER CANDLE”
People who leave their used plates or leaf on the table because of which
their might be problem for next que members so to overcome this we have to
appoint a cleaner who cleans the tables and left over food
3.Waste food management;
a.The remaining food from the left over plates to be distributed in the
street dogs
b.if the fresh food is left out , that food to be distributed in the needy
people at the night
4.Customer Perception;
If the food is economical , the people might think its not hygienic and
quality of materials used is low so to overcome these issues we are going to
make a transparent kitchen were people can inspect what raw materials , oil
and hygiene of the staff can be seen and assessed.
5.Monetary Management;
We have already discussed about this in the revenue challenge, the
importance of discussing this point is if we fail to meet the expenses by our
MODEL 1- PAY AS MUCH AS U WANT , EAT AS MUCH YOU WANT , we have the
MODEL 2 & MODEL 3 as the saviour for us, if the business is good in these
segments we will be able to meet expenses and be profitable as well
 There will be no need to rely on donations if our MODEL 2 & 3 works as
we planned . we will be free from keeping expectations from donations or else
we have to keep our expectations high on Donations.