Krushna Chaya

Pure Veg Restaurant

Name: Krushna Chaya pure veg restaurant, NIBM road Pune. (Need to think on name for
considering urban crowd with unique name with English touch)

Location: NIBM road Pune.

Size of restaurant: 160 to 200 covers seating capacity (approx. 3000sq.ft.)

Restaurant concept:
 Krushna Chaya pure veg restaurant typical Pune style Veg restaurant serve
multi cuisine veg food that’s offer options for South Indian, North Indian
food, Maharashtrian food, Indo Chines food and fast food items with juice bar
etc.
 Considering locality (upper middle class and Sindhi community) will serve
fusion food with chaat items and introducing continental food like pizzas and
pastas.
 Neat, clean and hygienic place with descent ambience for welcoming family
crowd.
 Take away food options, tie up with swiggy zomato delivery food partner.
 Open in the morning at 08:00am till 11:00 for breakfast 11:30 am to
03:30pm Lunch 03:30pm to 07:00pm High tea with pantry and 07:00pm to
11:00pm Dinner.
 Staff: train, courteous and experience staff to provide quality food and
service.
 Objective of the restaurant to provide the guest with
 Quality food at competitive price
 Quality and quick service
 Quality dining area
 Quality waiting area
 Overall a best and enjoyable atmosphere.

Our mission to provide 100% satisfaction to every guest-every visit. This includes
good food, fast, friendly and attentive service, accuracy in order taking and
anticipating the customer needs.
Achieving maximum profit, minimizing cost and smooth operations.
Our Team
The Success of any organization always depends on the Knowledge, Experience and
the skills of the promoters.

Duties of Manager for restaurant

Manager shall have decision-making authority in the day-to-day operation, direction,
management and supervision of the Restaurant. Manager’s authority and obligations shall
include:
(a) Hiring, training, compensation, supervision and termination of Restaurant personnel,
and determining the number of staff required;
(b) The creation of food and beverage menus, wine lists, and the pricing of the same and
the setting of dress codes for the Restaurant, all of which shall, prior to being implemented
by Manager, be approved by Owner.
(c) Maintaining and operating the Restaurant in accordance with the operating standards
(“Operating Standards”) set by Owner. Manager shall meet with Owner to discuss such
observations and requests;
(d) Establishing and supervising all advertising, public relations and promotional policies
with respect to the Restaurant with the costs thereof not exceeding the applicable amounts
set forth.
(e) Purchasing and maintaining the Restaurant’s inventory of food, beverages (including,
without limitation, wines and liquors) and operating supplies;
(F) Applying sound administrative, accounting, cash management, budgeting, operational,
sales, advertising, legal, personnel and purchasing policies and practices. Manager shall
prepare the annual operating budget consistent with the goal of optimizing cash flow; and
(h) Notifying Owner if it has actual knowledge relating to, and promptly forwarding to
Owner any notices or other communications it delivers or receives with respect to: (i) the
occurrence of damage or destruction to the Restaurant; (ii) any litigation, claim or
proceeding affecting Owner.

Staff Requirements and Budgets:

Designation No of Average Salary remuneration
Employee
CDP Chef 1 30000 - 25000 30000
Indian Commi- 1 1 22000 - 20000 22000
Chinese Commi – 1 1 20000 - 18000 20000
Tandoor Commi – 1 1 20000 - 18000 20000
Commi – 3 2 12000 - 10000 24000
Pantry/South indian 1 18000 18000
Helper 3 8000 -10000 24000
Dishwasher 3 8000- 10000 24000
Restaurant 1 22000-20000 22000
Manager /cashier
Store 1 18000-15000 18000
Keeper/accountant
Captain 3 14000-16000 45000
Waiter 7 10000-12000 77000
Housekeeping 3 9000 27000
Security Guard 1 12000 12000
Total Approx 28 383000/-
Management monthly fees for two hotels Rs. 60000/-
Total salary cost = 383000 + 60000 = 443000/-

Monthly Fixed Overheads

Amount
Description
(INR)

Rent 200000
PAYROLL&RELATED 330000
OPERATING EXPENSES 30000
ADMINISTRATION&GENERAL 30000
MARKETING 30000
HEAT,LIGHT&POWER 75000
REPAIR&MAINTENANCE 30000

Total 725,000

Financial Analysis
Total no. of Covers (Seating) 160
Average Exp. revenue per Cover Rs. 300
Avg. expected Covers per day (Lunch & Dinner) Pax 160
Expected total sales per Day 48000
Total Monthly Sale Rs. 1440000
Breakeven Analysis
Average Monthly sale 1500000
Average Food Cost @ 30% on sales 450000
Gross Profit per month 1050000
Average Overheads per Month 725,000
Net Profit per month 325000
Management fees
Monthly fixed fees (including 2 hotels) 60000
5% management fees on gross sale 75000
Total fees 135000
Net Profit per Month 190000

*The above projections are just an average figure to get almost a close to reality figure about
what should be the minimum amount of business required to be done.