A

MINI PROJECT REPORT

On

“FLOWER RESTAURANT”

For the partial fulfilment of the requirement

for the award of the degree of

MASTER OF BUSINESS ADMINISTRATION

To

DR.A.P.J. ABDUL KALAM TECHNICAL UNIVERSITY LUCKNOW

Under the Guidance of: Submitted by:

Dr Amit Srivastava Pradeep Kumar

Name of the Project Coordinator MBA –I

semester

Dr Himani Kargeti Enrollment No.

SESSION

2022-2024
 CERTIFICATE

I _______________________, Roll No. ______________from MBA-I Sem, of Mangalmay

Institute of Management & Technology, U.P. hereby declare that the Mini Project-I
(KMBN 152) entitled____________________________ is an original work and the same has
not been submitted to any other Institute for the award of any other degree.

Date: Signature of the Student

Certified that the Mini Project-I (KMBN 152) submitted in partial fulfillment of Master of
Business Administration (MBA) to be awarded by Dr. A.P.J. Abdul Kalam Technical
University Lucknow by_________________________, Roll No. ________________ has
been completed under my guidance and is Satisfactory.

Date: Signature of the

Guide

Name of the Guide.

Signature & Name of the Project Coordinator

2
 STUDENT’S DECLARATION

I, PRADEEP KUMAR, bearing University Roll No....................................... of DR.A.P.J

Abdul Kalam technical University, Lucknow, enrolled as student of MBA at Mangalmay
Institute of Management & Technology, Greater Noida, solemnly declare that the project
report titled, ‘FLOWER RESTAURANT’ embodies the results of original research work
carried out by me and the same has not been submitted in any form partially or fully for
award of any diploma or degree of this or any other University/Institute.

PRADEEP KUMAR

Roll No.: ……………

3
 PREFACE

As a part of the MBA 1st year curriculum, and in order to enhance knowledge in the field of
management, I was required to make a mini project on “FLOWER RESTAURANT”. The
basic objective behind doing this project report is to gain knowledge amidst recent
advancements in technology.

The information presented in this report is obtained from various sources like, company
websites, other websites and Internets.

I also hope that this report will be beneficial for the next batches and those who need research
related to this topic.

PRADEEP KUMAR

TABLE OF CONTENT
4
CHAPTER 1 6-11

 Introduction to the Innovative Idea for Service 6

 Detail description of service 7

CHAPTER 2 12-13

 Objective of the innovation 12

 Uses of product and services 13

CHAPTER 3 14-18

Feasibility Analysis

 Economic Feasibility 14
 Technological Feasibility 17
 Financial Feasibility 17
 Social Feasibility 17
 Market Segmentation 18

CHAPTER 4 19-29

 SWOT Analysis 19
 Marketing Analysis 20
 Sales Strategy 24
 Conclusion 26
 Bibliography 27
 Annexure 28

CHAPTER 1

5
 INTRODUCTION TO THE INNOVATIVE IDEA FOR SERVICE

FLOWER RESTAURANT

Flower Restaurant is an interesting and new type of restaurant cooking food with flowers as
ingredients. The restaurant is also going to provide a brilliant and relaxing atmosphere for
people,

The start-up management team will combine the expertise of the manager and the chefs. They
need to have at least several years' experiences on restaurant. With the development of the
restaurant, we will keep inviting more expertise managers.

Added Value

6
 1. Providing unique food, excellent service and elegant environment.
2. Enhance health, prolong life, cure illnesses and improve physiological functions.
3. Making people to learn more about the flora catering which can lead the booming of
this industry.
4. Promoting local economy and traditional Kashmiri culture based on some beneficial
policies from government.
5. Reducing local employment pressure.
Keys to Success

1. Keep developing new customers.

2. Using Customer-Relationship Management to keep customers.
3. Through making advertisements to make the marketing of the products and brand.
4. Build the first-class marketing channel.
5. Employ and Train workers to first-class.
6. Establish the first-class learning organization and business culture.
7. Establish long-term partnership with suppliers.
8. At the mature stage, using expansion strategy and build branch restaurants nationally.

DETAIL DESCRIPTION OF SERVICE

COMPANY SUMMARY

The restaurant is going to develop into a name-brand restaurant with unique food
characteristics and establish a leisure resort leading with the flower health care. The
restaurant will offer customers with honest care and comfortable enjoyment to make
customers to enjoy first-class food, service and environment. Flora catering contains various
nutrients and trace elements, it has some medicinal and health care functions, it can also
enhance the people's physique and prolong people's life. The restaurant will lead the catering
trend of 21st century, bringing the idea of flora health, culture and leisure to the customers.

Start-up Summary

The start-up expenses contain rent, facilities, expenses on marketing, sales and promotion,
building website, license and so on. The start-up assets include tables, chairs, kitchen
facilities, various utensils and computers

7
8
Start-up Funding Unit:
RMB

Start-up Expenses to Fund 131,000

Start-up Assets to Fund 120,000
Total Funding Required 251,000
Assets
Non-cash Assets from Start-up 0
Cash Requirements from Start-up 120,000
Additional Cash Raised 0
Cash Balance on Starting Date 120,000
Total Assets 120,000
Liabilities and Capital
Liabilities
Current Borrowing 0
Long-term Liabilities 50,000
Accounts Payable (Outstanding Bills) 0
Other Current Liabilities (interest-free) 0
Total Liabilities 0
Capital
Planned Investment 100,000
Parents 0
Other 0
Additional Investment Requirement 0
Total Planned Investment 100,000
Start-up Expenses 131, 000
Total Capital 31,000
Total Capital and Liabilities 120,000
Total Funding 251,000

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Locations

The location of the restaurant will be in Kashmir valley near to the Dal Lake. The size of the
restaurant will be about 150 square meters (Estimation). It has a good environment which is
very quiet. It also has a beautiful view of Dal Lake. It has a convenient traffic system and it is
only ten minutes from the downtown area. Besides, it is next to the wealthiest area and there
are many famous entertainment places around there.

The form and financing

Form

The restaurant will be limited liability. When it is developed into a certain large scale, it will
be switched to share company which can help the restaurant to develop.

Financing

Main source: The owner's money, relatives and friends. The individual person will be
regarded as the investor, they may not directly take part in the operation and management of
the company, but they will enjoy the stock dividends.

Keeping a good reputation, caring about the preferential policies released by the government:
good credit and social reputation are valuable for a business. With a good reputation, the
restaurant could attract many social investors.

Management

This is the most basic thing. It contains personal profile, quitting time, the reason for leaving,
where did they go and what they are doing now. It is very important to record their contact
methods and let the managers communicate with them periodically so that they can be used
in the future when the restaurant is developing. This can help to decrease HR cost and they
could be taken as the HR reserve performance.

For the employees who are in charge of ordering food. The restaurant will reward them based
on their sales performance and they can get commission on different dishes they sell.

10
Management Software

At the mature stage, the restaurant will develop software which is used to manage employees.

Kitchen Cost control

Kitchen is the core of the business, and it will decide if the restaurant will success or not. It is
very important to establish the business stage and create name-brand business, it needs long
term investment, therefore, it needs detailed management regulations and management team.
It has to realize unified standards, size, and process so that the business can increase
efficiency, decrease costs to guarantee the food standard, quality and service speed.

Layout

The restaurant will employ the best professional designer. The philosophy of the restaurant is
trying to fully use each space and make everywhere exquisite. The temporary plan is:

Kitchen and Pastry (Open up), tea show area, normal areas, VIP rooms. The plan is supposed
to be reasonable to guarantee customers' privacy will not be interrupted.

The main color will be decided later by the designer.

11
 CHAPTER 2

OBJECTIVES OF THE INNOVATION

1. Open the flora house in Kashmir.

2. Go on promotion.
3. Keep improving the original restaurant, increasing the sales and net margin.
4. Concrete current scale, start franchising.
5. Become a well-known brand, reaching the target net margin.
6. Expand the restaurant to other regions.

USES OF PRODUCT AND SERVICES

Product

1. Flora food
The restaurant will use flowers as ingredients to make various dishes.

2. Snack
Snack is a unique characteristic of the restaurant, before or after the meal or when people are
discussing issues, we will offer flora desserts to let them feel this characteric.

3. Flora drinks

When we are running the restaurant, apart from the normal drinks such as beer, beverage, we
will also provide new kinds of drinks using flowers such as flower tea(kahwa), flower
alcohol.

4. Various sets of Flora food

The restaurant will offer different sets of flora food to our customers, such as a rose set which
means all of the dishes, drinks, snacks, soup are made of rose which is another unique
characteristic.

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Gift box

The colourful effect

The color effect on the customers cannot be described with figures and words, but we could
see the effect in practice.

Fragrance

The fragrance spread out from the flowers can bring some pleased feelings to the customers,
therefore, it is helpful for illness recovery and prevent from some other illness.

1. “Happy Family” gift box

On Kashmir traditional festivals, we will develop gift box called “Happy Family” which use
lily as the ingredients to make snacks and make them into flower shape which means the
whole family will get pleasure and happiness. The gift box will also include the blessing note
from the restaurant: “Hope your family could be happy on this special occasion.”

DIY (Do it yourself) note will also be included in the gift box on how to make a special
fragrant tea (the whole process). The DIY also contains the arrangement and the schedule of
the tea ceremony of the restaurant.

2. “Rose date” gift box

Using rose to make heart shape snacks and cakes and rose tea. It will also include the blessing
note with “Wish all the lovers will be sweet forever”.

3. “Happy everyday” gift box

Everyone likes enjoyment and what they care about the most is that they could get a relax
after busy work. There also will be some blessing from the restaurant “Please do not forget to
take a rest when you work too hard.

CHAPTER 3
13
 FEASIBILITY ANALYSIS

ECONOMIC FEASIBILITY

The Indian Food & Beverage (F&B) sector is presently sized at USD 15.2 billion, as per the
analysis by The Indian Watch. Despite a homebound culture affecting the F&B sector during
2020 & 21, the industry has registered a steady CAGR of 3.8% over the past 10 years. With
markets opening up and strong confidence in the wake of the vaccination drive, the F&B
industry in India once again looks bullish. The footfalls in eateries are increasing and it is
close to ~ 80% of the pre-covid levels.

The ~ 70% of the market is run by unorganized players such as local small cafes, food trucks
& stalls, Dhaba's, local eateries and snack corners, kiosks, etc. However, the good sign is
growing organization in the industry stemmed by a rise in per capita income, expansive
middle class, growing trend of nuclear families, migrant workforce, changing lifestyle, etc.

At present, the size of the organized F&B sector in India is close to ~ USD 4.6 billion,
jumping at a CAGR of 10.5% from the 10 years. India’s organized F&Bs comprise Quick
Service Restaurants (QSR) or fast-food centers, casual dining restaurants, coffee shops &
cafes, fine dine restaurants, pubs & lounges, etc. Recent years have seen proliferation in
India-based F&B chains such as Haldiram, Bikanervala, CCD, Sarvana Bhavan, Indian
Coffee House (ICH), Sagar Ratna, Chai Point Chayos, etc.

Likewise, international chains are also pivoting to India lured by the huge market potential
that India offers. Recent years have seen mushrooming of international eateries such as
Starbucks, Barista, McDonald, Subway, KFC, and much more.

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Q.1. Have you heard about this service before?

Q.2. Do you think this idea will be helpful in spreading joy?

Q.3. Do you think this service will promote flora?

15
Q.4. Do you think this service provided in public places will help in increasing employment
among local people?

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TECHNOLOGICAL FEASIBILITY

As we all know that Kashmir is also known for valley of flower. We can see different variant
of flowers in Kashmir. So, it helps us in our business model and our main theme is also
dependent on this.

Besides, with the development of economy, there is a long development on the flower market
in recent years, with the development of flora catering techniques extracting flower oil skills,
traffic and storage skills, all of these make the flora catering possible and gives it a large
space to develop.

FINANCIAL FEASIBILITY

The results from a financial feasibility study determine whether the proposed project is
financially possible and make a projection on the rate of return on invested capital. The
preparation of a financial feasibility study has three parts:

ü Determining the start-up costs.

ü Preparing a profit plan and making cash flow projections.
ü qAssessing the return on invested capital.
Financial feasibility is the degree to which a strategy, program, project or change is
financially possible and attractive.

SOCIAL FEASIBILITY

The social cultural environment contains population environment and cultural background.
Since the policy of reform and open was adopted in Kashmir, with deep cultural background
and year-round spring weather, it has attracted many excellent people with high quality and
high income. In Kashmir, the flower catering will be a new kind of characteristic in Kashmiri
traditional culture, there will be a potential. Under the influence of the history and recent
development of the economy, Kashmir culture is multi-culture, it is very comprehensive, and
people would like to try food with various flavor.

Q.1. Do you think this service increase family gathering?

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MARKET SEGMANTATION

Currently, in India, there is a population of 1.38 million people, therefore there is a large
potential market. Flora has five target groups:

1.Businessman: For businessman, this group of people cares about class-level of the
restaurant, when they want to discuss business, they need a quiet place. Flora house could
provide them Flora food with unique taste, our excellent service and unique environment with
special ethnic characteristics are also main factors to attract them.

2.White collars: Currently people are suffering too much stress from various aspects, they
need a place to enjoy themselves with their families and friends. Flora house can provide
them with a relaxing place to have some fun.

3.Tourist: Kashmir is a tour city and it is called “Year-Round Spring”, there are thousands of
foreign and domestic tourists each year, Flora House present them with the local food culture
to attract them.

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 CHAPTER 4

SWOT ANALYSIS OF THE SERVICE

STRENGTH

1. Special flavor
Some flowers have a good aroma and are tasty when they are used to make dishes.
Flowers can be used for body care, beauty care, reduce internal heat, improve eyesight,
regulate nerves and body function. Each flower has the function of nourishing, we will
introduce specific function of each dish in the menu, however, for consumers, especially
those with good economic conditions and high education level, they are beginning caring
about the food safety and health. Our products could make them satisfied.

2. Location Advantage
For the location of the restaurant, we are going to choose the place at Kashmir in India near
the Dal Lake. The downtown area has many beneficial factors such as entertainment, culture,
leisure, sports, business, finance, information which collect together as a business cultural
circle with excellent environment, therefore, these could make us have many target
customers.

WEAKNESS

1. Currently, the flora catering services are not mature in India, there are no certain
groups of customers. They have to be conducted. Some people are not familiar with it
on its flavor and health care function, and safety. It needs some time to make the
customers accept it.

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 2. Lack of capital and scale effect. There is no cost advantage. The catering industry has
been expanding sharply in recent years. Many name brands are also expanding and
increasing their marketing. It will bring us some negative effects to our restaurant.

OPPORTUNITY

With the constant development of Tourism industry, the turnover and employment quantity
of restaurants are rising, Indian restaurants begin to attach importance to brand shaping,
focusing on the expansion of business scale using business chain and franchise. In India
catering market, fast food is mainly western style food, and the Chinese food. Western food
is gradually booming, but still very small scale. Nowadays, as the income level is increasing,
consumers not only attach importance to taste but also to food diversification, balanced
nutrition, health, leisure, dining environment and its cultural connotations. The current India
catering industry, some companies began to focus on the product development, transferring to
the food culture.

THREATS

For the catering industry, food taste and excellent services are the base, which need excellent
administrative staff, chefs and waiters. Because there are various kinds of restaurant in
Kashmir, they are all fighting for talented employees and customers. Currently, there are not
so many top-grade chefs and managers in the catering industry, which is causing the
phenomenon of grabbing talents.

At the very beginning we start from nothing, our capital is not enough, therefore, it is difficult
to get the advantage of grabbing talents which compose a big threat to our business running.

MARKETING ANALYSIS
PRODUCT POSITION

We will set up the position to be a top-grade restaurant with healthy, enjoyment, and deep
cultural atmosphere. Besides, we will provide unique flavored food and excellent service.
Our target customers are wealthy and high income as well as those affordable businessmen

20
with high taste, Therefore, we will set the price at a high level, the environment, atmosphere,
service and taste present mature, exquisite, brilliant, and elegant culture.

1. Quality position

The quality position includes 3 key points: Refined and tasty flora food, elegant and
refreshing atmosphere, friendly service. There should be three flavors:

1. Flavor made by the chefs.

2. Constant innovative flavor which is suitable for all customers.

3. Flavor which is keeping up the fast-changing market, changing according to the business
development requirement. It should always keep learning from other businesses and making
new dishes. Based on the new things we learn; we will develop our own characteristics. We
will also give our waitress professional training on service to assure the service quality.

Health function: Health, Culture, Enjoyment and Comfortable as at home. It is important not
only to focus on the flavor but also to care about the health of the customers. Making
customers excellent dishes, providing them with beautiful appearance, and healthy food. For
the atmosphere, it has to set up traditional and refresh culture, merging the customers into the
old fashion and plain. For the service, it should let the customers to feel that they get respect,
care and love, and being at home, besides, it should let them feel that they are satisfied with
what they pay for.

2. Price Position

Premium

To conduct consumers with top-grade products and excellent services.

Psychological Pricing

Psychological Pricing is to set up prices-based targeting on different consumers to meet their

different needs.

Reputation Pricing

All the customers have the thoughts to pursue reputation of something. Based on this
strategy, businesses could set up prices which are higher than similar function products. It

21
will remove the customers' psychological barriers and make customers feel trust and safe,
customers can also get satisfaction.

MARKETING STRATEGY

For the catering industry, marketing is the foundation of development. The restaurant will use
Brand Marketing, Public relations of publicity, advertising promotion.

Brand Marketing

It is going to bring customers different feelings when making different brands. Managing a
business with modern theories, acquiring the customers' needs, establishing a good reputation
through excellent services.

Focusing on the atmosphere

It should focus on the badge design of the restaurant, the theme of the restaurant, decoration
style, furniture, layout, colorful lights. For the decoration, it should focus on building
atmosphere, trying to establish unique, attractive, elegant, silent, comfortable and romantic
traditional style of the atmosphere. For many customers could be easily affected by the
perceptual atmosphere, they don't focus on the flavor but on the atmosphere which could
make them feel comfortable. Individual, Unique, and Visualized services. With the
development of the people's daily life, consumption demand intends to be individual, this
makes business to stress people's need, providing customers individual services according to
the consumption place, time, target and making image of the business. Based on our business
position and managing direction, it should try to establish a restaurant with the function of
business, romance, leisure and enjoyment. For a large number of customers not only focus on
consuming the products, but also on consuming the reputation of the products and reflecting
their image from enjoying services.

View people's needs such as emotional life and social activities

One of the unique characteristics of the restaurant is caring about the people's emotional life
and sticking out the consumption level for different types of emotional life. One of the most
important things is that the business should try its best to fulfil the customers' needs such as
business conference, emotional communication, parties. People are looking for a better
atmosphere and excellent services and good places and multiple food choice.

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View customers' needs regarding knowledge and information. Society is becoming highly
information-based, people are beginning to care more about the information. Information is
becoming more and more important for people who what to run a good business. The
restaurant could provide unique information to attract more people and promote marketing.

ADVERTISEMENT PROMOTION

Advertisement

The characteristics are fast spreading and cover a large scale. Making social non-profit and
enterprise cultural advertisements. For the products advertisement, the strategy is to ask
famous food specialists to introduce them on the TV show, especially on aroma, color, flavor,
and taste.

Newspaper and magazine

On the newspapers and famous magazines which people read regularly to advertise the
restaurant, publicizing the image of the company, marketing idea and enterprise culture.
Publicizing internally

Publicizing at the restaurant to the customers through different types of menus, such as menu
special for today, for children, for lovers, for weekend and so on. It is important to make a
beautiful and attractive menu to impress them.

Social Media Advertisement

This generation is digital generation means everyone has an account on social media like
Facebook, Instagram, twitter. It will help us in marketing. Through social media we will start
a campaign of our Flora catering.

1. VIP card
For especially Kashmiri people, they value their social identity very much. The VIP card will
make them feel that they are so important.

2. Gift
Give the old customers some samples or souvenirs when they have consumed a certain
amount.

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 3. Discount
Get to know the customers' birthdays, on the festivals and customers' birthdays to give them a
large discount.

SALES STRAREGY

At the beginning stage, we didn’t run the business before and we are lack of experiences,
therefore, we will have a low market share. The restaurant will adopt single target market
strategies, targeting on the high-income customers, pay close attention the market demand of
the leisure catering and business conference, providing unique products and services

The strategy at different product lifecycle

INTRODUCTORY PHASE

Flora catering market is a totally new market in the food industry, so far, there are no
competitors offering this type of service in Kashmir India, therefore, it will be totally new
product and services. There will be low profit and relatively high promotion cost. There could
be some potential rivals imitating our products and services, but it will take up for a short
period, in this case, the restaurant will use market skimming pricing strategy

INCREASING PHASE

During this phase, the sales and profits are increasing rapidly. There will be more rivals. We
are going to use the following strategies.

1.Reduce cost

Since we have the advantages of the technical support from the flower valley with the flower
planting base around Dal Lake, we could reduce the cost of the raw materials.

2.Increasing quality of product

Gradually increasing products and services perfecting all the regulations and rules,
establishing unique and first-class business culture.

3.New distribution channel

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Franchise to open new branches. Besides, it is important to attract new investment's, make
effective control, enhance reputation, and learn experiences during operations.

4.Reduce Price

Reduce price to attract those price –sensitive customers. This is very important to take the
market share.

5.Advertisement focus

Contact with the social media, develop public relationship propaganda, making promotion
and set up the business stage.

MATURE PHASE

At this stage, sales speed increase will drop in Kashmir, supply will surpass demand. If the
restaurant is running on well, we could become the leader of the market. We are going to use
the strategies as below;

Market adjust strategy

A. Franchise to expand market in different regions and establish excellent logistics system to
reduce cost and make solid foundation for the lateral phase.

B. compete for the competitors' customers, increase new target, try to switch the potential
market into the real customers

C. Encourage customers to frequently use our services and products

Product adjust strategy

A. Recreate our products and services, get rid of the old image and appear with totally new
image. Focus on brand advertisement, join social public activities, winning for the
acknowledge and favor.

B. keep running current business and franchise, keep developing the resort area and make
some publicity to attract the investors and partners to reach “All Win”. At the same time,
gradually opening all the resort area and parts of the leisure areas to make the all services
merge into all aspects of people's life.

DECREASE PHASE

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A. Keep maintaining the brand image, reduce some services and gradually quilt from the
market. Reduce cost and expenditures while the sales are keeping dropping.

B. Change the operation model and direction. Switching the main business to the flower
health care and some new services to reduce the negative effect to the minimum.

CONCLUSION

Most business running processes are very similar between technical and non-technical start-
ups. During the process of developing this business idea, I learned a lot. Based on the articles,
books and seminars, I absorb much knowledge on how to develop a business idea. I learned
how to get a business idea, how to recognize and get potential customers, and how to prepare
a market analysis. It could be very hard to start up doing a business, however, from all
experiences I get in the Master project, I could avoid many mistakes. Besides, these valuable
things could make me a successful entrepreneur in the future.

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 BIBLIOGRAPHY

REFERENCE WEBSITES:

1. https://www.google.com
2. https://www.posist.com
3. https://www.webrestaurantstore.com

REFERENCE BOOKS:

1. David M. Townsend, Lowell W. Busenitz, Jonathan D. Arthurs (2010) "To start or

not to start: Outcome and ability expectations in the decision to start a new venture,
Journal of Business Venturing", Page 195.
2. Joakim Vinborg & Hans Landstrom, (2000) "Financial Bootstrapping in Small
Business: Examining Small Business Managers' Resource Acquisition Behaviours",
Page 243.

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 ANNEXURES

Name…………………………...E-mail Address……………………………………

Age………………………Mob…………………………………………

Q.1. lf you go to the restaurant, we ar e the key factors you will consider? How important you
think it will be?

--Open ended answer—

Q.2. How do you like to travel to the restaurant?

A. Bus B. Taxi

C. On foot D. Drive on my own

Q.3. What time you go to the restaurant?

A. 10:00-13:00 B. 13:00-16:00

C. 16:00-19:00 D. 19:00-22:00

Q.4. In the past one year, which restaurant have you been to, and which did you go to very
often? Which one is your favorite?

--Open ended answer—

Q.5. Your consumption scale is how much?

A. Under 50 B. 50-100

C. 100-200 D. Over 200

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Q.6. What are the main ways to know about the restaurant brand?

A. TV B. Magazine

C. Leaflet D. introduction of friends

E. On my own F. Other medias

Q.7. Have you ever tried any flora food before?

A. Yes B. No C. Have no idea what flora food is

Q.8. If you have ever taken any flora food, could you please write out their names? Did you
satisfy with its taste?

--Open ended answer--

Q.9. If there is a new flora restaurant opening in your state, what is your attitude?

A. I am very Interested in it, I would like to give it try as quickly as possible.

B. Not so much, I would like to know further.

C. It doesn't matter, I can give it a try.

D. No interest at all, I will not try it.

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