Paradise Restaurant

- Farm to Fork!

Ami Hindocha - 62
Archit Mangal - 64
Kshamata Bhalerao - 66
Rutwik Kamble - 80
Shubham Bafna - 102
BUSINESS OBJECTIVE

 Change the perception that it is not healthy to eat restaurant

food because it might contain artificial flavouring substances.

 Increase awareness about eating healthy and right food in order

to increase immunity as well as make customers believe that we
are a pocket friendly restaurant.
 Vision Customer’s health and happiness is
of top priority

Build a pocket friendly restaurant

which has proper nutritious food. Mission
 RESTAURANT PROFILE

• Paradise Restaurant has recently opened, in year 2020.

• The members of Management team are properly qualified for this sector.
• The restaurant is spreaded in two areas i.e Ground floor and 1st Floor.
• We serve Vegetarian food only.
• No liquor.
MANPOWER PLANNING

Allocation of human resources, assigning people to different unit

to perform a job is MPP

Manpower planning is the process of anticipating, identifying

selecting and nurturing what is most useful and beneficial to the
organization.
 IMPORTANCE of MPP

• Using available assets for the

implementation of the business plans

• Coordinate and controls various activities

in the organization

• Efficient utilization and skilled labour

• Higher productivity
ORGANIZATION STRUCTURE
Owners

Front End Back End

Staff Staff

Kitchen Organizing
Floor Staff
Department Department

Inventory
Butlers Gourmet Chef
Manager

Waiters Sous Chef Cashier

Cleaners Line Chef

 EMPLOYEES, SHIFTS AND SALARY DETAILS
Buffer count
Shift 1 Shift 2 Total Salary (p.m) Buffer's
Designation (weekends - Total Salary (p.m)
(7am - 3pm) (3pm - 11pm) Count Individual Daily Wage
evening)

Valet 2 2 1 4 ₹ 3,000.00 ₹ 12,000.00 ₹ 120.00

Security 1 1 2 ₹ 10,000.00 ₹ 20,000.00

Delivery boys 2 2 2 4 ₹ 7,000.00 ₹ 28,000.00 ₹ 200.00

Cleaners 3 4 7 ₹ 8,000.00 ₹ 56,000.00

Waiters 8 12 5 20 ₹ 12,000.00 ₹ 2,40,000.00 ₹ 350.00

Butlers 2 4 6 ₹ 15,000.00 ₹ 90,000.00

Cashier 1 1 2 ₹ 15,000.00 ₹ 30,000.00

Line Chef 3 5 8 ₹ 18,000.00 ₹ 1,44,000.00

Sous Chef 2 3 5 ₹ 30,000.00 ₹ 1,50,000.00

TOTAL 24 34 58 ₹ 7,70,000.00
 Designation Total Count Total Salary (p.m)

Gourmet Chef 1 ₹ 70,000.00

Inventory
Manager 1 ₹ 45,000.00

TOTAL 2 ₹ 1,15,000.00

Designation Appointment Total Count Total Fees

Accounts
Consultant
per 2 months 1 ₹ 15,000.00
Dietician per 3 months 1 ₹ 10,000.00
HM Training per 6 months 1 ₹ 30,000.00
TOTAL 3 ₹ 55,000.00
 TOTAL SALARY
 A Dietician is hired who visits the restaurant every 3months and
recommends changes in menu if required. This is done to make the menu
more friendly to people following a diet/gym routine. Fees of same is Rs.
10,000
 We have also kept a Hotel Management Training consultant, who is
appointed every 6 months for 1 visit for a week and it costs us Rs.30,000
per visit.
 The weekends are from Friday - Sunday
 There 2 shifts throughout the week – 7am to 3pm and 3pm to 11pm.
 The total salary sums up to Rs.8,85,000 (min) – Rs.10,00,000(max).
 OTHER EXPENSES

 Raw material of Rs. 2,00,000 is required in a month. It includes dairy products,

fruits & vegetables and grocery items.
 Other expenses include utility bills which are estimated to be around Rs.
3,00,000.
 Total expenses are around Rs. 13,00,000 - Rs. 15,00,000.
 Interest of Rs. 2,00,000 is to be paid.
 EQUIPMENTS

Particulars Amount Buffer

Kitchen ₹ 10,00,000.00 ₹ 2,00,000.00
Dining ₹ 8,00,000.00 ₹ 1,00,000.00
Camera ₹ 1,50,000.00 ₹ 50,000.00
Software ₹ 1,00,000.00
Total ₹ 19,50,000.00 ₹ 3,50,000.00

 All these equipments are an investment for the restaurant. A loan is taken to purchase them.
 ESTIMATED PROFIT
 Our menu includes appetizers, main course and desserts along with beverages
and light snacks.
 These items are priced between 20rs. - 500rs. Respectively, we quote Rs.1200
for two.
 Assumptions:
 Min capacity - 40 tables
 Max capacity - 85 tables
 Min sales - Rs. 14,50,000.
 Max sales - Rs. 30,00,000.
 Hence the estimated profit is Rs. 4,00,000(min) and Rs. 10,00,000(max).
THANK YOU