INDUS INSTITUTE OF HIGHER EDUCATION

FEASIBILTY REPORT ON ESTABLISHING DESI HUT RESTAURANT

IN PARTIAL FULFILLMENT OF ENTREPRENEURSHIP

SUBMITTED BY:
DILKASH ZEHRA

UBMITTED TO:
SIR QAMAR ALI ZIADI

PREFACE

It is a pleasure to keep this report in front of you. Project report is vitally important for B.BA students because it develops the feelings among the students about industrial environment and business to develop the practical base. Theoretical knowledge is true only when we apply the same in the practical. In order to establish co-relation between the theoretical studies and practical training, it was suggested that some company should be analyzed and accordingly I had done the analysis on DESI HUT RESTAURANT.

ACKNOWLEDGEMENT
First of all, I would like to say Alhamdulillah, for giving me the strength and health to do this project work until it done Not forgotten to my family for providing everything, such as money, to buy anything that are related to this project work and their advise, which is the most needed for this project. Internet, books, computers and all that as my source to complete this project. Then I would like to thank my teacher, SIR QAMAR ALI ZIADI for guiding me throughout this project.

TABLE OF CONTENT
Executive summary-----------------------------------------------------------------05 Introduction about the concept of restaurant---------------------------------06 Characteristics of restaurant------------------------------------------------------06 Scope of the project------------------------------------------------------------------07 Proposed business legal status---------------------------------------------------07 Project investment-------------------------------------------------------------------07 Location for restaurant-------------------------------------------------------------08 Restaurant profile-------------------------------------------------------------------08 Objectives of restaurant------------------------------------------------------------09 Mission--------------------------------------------------------------------------------09 Our team-------------------------------------------------------------------------------10 Competition--------------------------------------------------------------------------10 Plus point of our restaurant than the competitors---------------------------12 MENU of DESI HUT--------------------------------------------------------------13-14 Equipment in restaurant-----------------------------------------------------------15

 Kitchen equipment------------------------------------------------------------------16 Electronic equipment---------------------------------------------------------------16 Estimated staff in restaurant------------------------------------------------------17 Salary budget-------------------------------------------------------------------------17 Fixed installation cost--------------------------------------------------------------18 Variable cost--------------------------------------------------------------------------18 Marketing and advertising------------------------------------------------------19 Market potential Market strategies Estimated days for starting a restaurant----------------------------------------20 Trading account for the year ended 31 Dec 2011------------------------------20 Balance sheet for the year ended 31 Dec 2011----------------------------------21 Conclusion-----------------------------------------------------------------------------22 References-----------------------------------------------------------------------------23

EXECUTIVE SUMMARY:

The executive summary estimates how much funding will be required to start and operate the restaurant until it becomes profitable. DESI HUT will be an eat-in, carry-out restaurant, specializing in evening, and weekend leisure dining. DESI HUT is one of the prime food restaurant in sea view. First, I have identified an unfulfilled market for our exceptional product. Careful research has demonstrated a 66% positive response. I have learned that people coming in sea view, or within reasonable driving distance, would patronize a good eat-in or carryout food restaurant if it is available in sea view. The restaurant has many key success point Give customers high quality foods, Serve the customers at a fair price than the competitors Use of highest quality, freshest ingredients to make foods. Use of the most current state of cooking equipment to ensure quality and safety in serving the customers. My restaurant provides a clean, comfortable environment especially suited for families.

INTRODUCTION ABOUT THE CONCEPT OF RESTAURANT

DEFINITION OF RESTAURANT: A restaurant is an establishment that serves prepared food and beverages to be consumed on the premises. The term covers a multiplicity of venues and a diversity of styles of cuisine. Restaurant means a business whose principal purpose is the sale of food or beverage served in paper, plastic or other disposable containers for immediate consumption inside, outside or away from the building, including businesses that provide delivery of food for immediate consumption. In the restaurants, products and suppliers are used on a first-in, first-Out basis to ensure freshness. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone from a single individual to a large family.

CHARACTERISTICS OF RESTAURANT:
A business involving the preparation and serving of meals for Consumption on the premises or off the premises. Normally require short amounts of time between the period of ordering and serving of the food. Serve in edible or disposable containers. Provide delivery of food for immediate consumption. All restaurants provide warm and inviting environment and a variety of comfortable seating arrangements to accommodate anyone from a single individual to a large family.

SCOPE OF THE PROJECT:

The aim of preparing this project report is to know how to establish the restaurant. The location of the restaurant is on sea view; this place has been selected because mostly people come at this place and enjoy the food. The area of the land covers 2000 Sq. Feet. I am opening this restaurant in ship and I have rented this ship from the government. The minimum time period for the completion is 6 month. The restaurant is a part of service industry so that it very difficult is for marketer to provide the services so; its a challenging job. There is a full range of services. And a customer-driven

approach will be used. The valuable service will be given a priority. Though the cost of the project is very high, the project is expected to generate higher profits in the long run

Proposed Business Legal Status:

It is recommended that this project should be started as sole proprietorship as it does not involve heavy investment. Moreover, less complications and costs are involved in forming, administering and running the sole proprietorship business.

Project Investment
The total cost of the project is almost 52 lakhs. This amount includes cost of the equipment (kitchen, electronic), fixed

installation cost.

Location for Restaurant

Location is vital to the success of any restaurant. There are several factors to consider when searching for that perfect restaurant location, including population base, local employment figures and accessibility. Once you find that perfect location, you will need to make sure you negotiate the best lease possible for the restaurant. The location which we have selected is sea view. I have selected this place because it has view of sea, pollution less, and attractive restaurant structure.

RESTAURANT PROFILE:
Registered Name DILKASH ZEHRA Size of Restaurant Medium Scale Restaurant Products Foods & beverages Bank Meezan bank Location of Restaurant Sea view

OBJECTIVES OF RESTAURANT:
To provide high quality food to the customers. To provide better services to the customers. To provide better sitting facility to the customers. To provide better environment to the customers. To provide better waiting facility to the customers.

MISSION:
The mission of my restaurant is Every employee strives to provide 100 percent customer satisfaction - for every customer every visit. This includes fast, friendly and attentive service, accuracy in order taking and filling, and anticipation of customers needs.

To achieve the economies of scale to minimize costs while maximizing value to Customers.

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MY TEAM:
The ultimate aim of my restaurant is to remain the customer satisfaction and I have an energetic professional with proven calibre and the required expertise. Under my team, I am never lacking in my efforts to make every single deal a resounding success. Working together as a well-knit team with a common goal to satisfy customer by providing quality food at competitive price and adhering to strict delivery schedules. This team consists of the experienced and dedicated staffs, who work in a team spirit to achieve common goals. In my pursuit for overall excellence, we have evolved pro-active mechanisms and work culture with introducing new food and beverages to satisfy customer and attract new customer. The Success of Organization will always depend on knowledge, experience and skills of the promoters, so it is necessary that whosoever are the owners of the company they must pour their blood to build image of the company.

COMPETITION:
Existing market area restaurants can provide valuable information to help you analyze demand and market opportunities. You can assess their competitive strengths and weaknesses and learn from their successes and failures. First, identify how many restaurants are in your market area. Then, identify those

restaurants that appeal to the types of customers (market segments) that you plan to serve. You should also identify all other restaurants located in your immediate area because they can also influence your business. Consider including grills, catering services, food delivery services, grocery stores with deli, etc. Refer to the

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Yellow Pages and your local Chamber of Commerce for listings of area food-service operations. It is important to identify any market area restaurants that have closed, and for what reasons. Also, learn what new restaurants are planned for the market area and determine how they might affect your proposed operation. After identifying your competition, visit and evaluate each restaurant. Speak with the manager of each operation if possible. Use the following checklist to complete this part of your market analysis. Location Community traffic patterns Proximity to sources of demand Accessibility Visibility Surrounding neighborhood Parking availability Sign visibility Appearance/Comfort Exterior appearance and theme Interior appearance and theme Atmosphere Cleanliness Heating and ventilation Menu Theme Variety and selection Signature items Price range and value Beverage service Food Quality Taste Presentation Portion size Consistency Service Days open Hours of operation Service style

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 Quality of service Speed of Service Extra services offered General Information Number of seats Estimated seat turnover by day and by meal period Types of guests served (age, income, origin...) Is business increasing or decreasing? Banquet facilities Entertainment Franchise affiliation Reviews by food Critics/Ratings in travel guides Local reputation Advertising and promotion methods used Overall Strengths Weaknesses

PLUS POINTS OF MY RESTAURANT THAN THE COMPETITORS

1. Give customers high quality foods. 2. Serve quickly than the competitors 3. Location of restaurant at clean and pleasant environment. 4. 5. 6. Serve the customers at a fair price than the competitors Use of highest quality, freshest ingredients to make foods. Use of the most current state of cooking equipment to ensure quality and safety in serving the customers. 7. My restaurant provides a clean, comfortable environment especially suited for families. 8. Emphasizing on excellent and quick service

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MENU OF DESI HUT

SOUPS

Tomato Soup----------------------------------------------------------------65.00 Chicken Corn Soup--------------------------------------------------------75.00 Veg. Hot & Sour Soup-----------------------------------------------------85.00 Cream of Veg. Soup--------------------------------------------------------65.00

BAR-BE-QUE

Chicken tikka--------------------------------------------------------------200.00 Chicken boti---------------------------------------------------------------130.00 Malai boti------------------------------------------------------------------155.00 Reshmi kabab---------------------------------------------------------------165.00 Behari kabab---------------------------------------------------------------200.00 Afghani kabab-------------------------------------------------------------180.00 Gola kabab-----------------------------------------------------------------145.00 Chargha---------------------------------------------------------------------300.00 Chanp-----------------------------------------------------------------------450.00
CHINESE FOOD

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Chicken fried rice----------------------------------------------------------180.00 Chicken shaslaik-----------------------------------------------------------235.00 Chicken Manchurian-------------------------------------------------------285.00 Chicken jalfrezy------------------------------------------------------------275.00 Chicken chili---------------------------------------------------------------230.00 SEA FOODS Finger fish------------------------------------------------------------------300.00 Fish fried-------------------------------------------------------------------230.00 Fish pilao-------------------------------------------------------------------250.00 Fish kabab------------------------------------------------------------------300.00 Prawn-----------------------------------------------------------------------450.00 Prawn karhai---------------------------------------------------------------400.00 Prawn biryani--------------------------------------------------------------450.00 DESI SPECIAL Chicken karhai------------------------------------------------------------400.00 Chicken white karhai-----------------------------------------------------350.00 Chicken handi-------------------------------------------------------------350.00 Chicken boneless karhai--------------------------------------------------500.00 Chicken green masala-----------------------------------------------------320.00
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Mutton karhai-------------------------------------------------------------550.00 Mutka gosht---------------------------------------------------------------350.00

Others

Cold drinks-----------------------------------------------------------------25.00 Nan (simple) ----------------------------------------------------------------15.00 Rogani Nan-----------------------------------------------------------------20.00 Paratha----------------------------------------------------------------------25.00 French fries (simple) ------------------------------------------------------75.00 French fries (masala) ------------------------------------------------------85.00 French fries (mayo) --------------------------------------------------------95.00 Raita-------------------------------------------------------------------------35.00 Salad-------------------------------------------------------------------------55.00 Russian salad--------------------------------------------------------------100.00 Mineral water----------------------------------------------------------------45.00 Tea---------------------------------------------------------------------------50.00 Green tea---------------------------------------------------------------------45.00 DESI ICECREAM Chocolate--------------------------------------------------------------------70.00 Vanilla-----------------------------------------------------------------------70.00 Pista-------------------------------------------------------------------------70.00
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Trutty fruity------------------------------------------------------------------70.00 Mango-----------------------------------------------------------------------70.00 Kulfa-------------------------------------------------------------------------70.00 Peshawari-------------------------------------------------------------------70.00 Strawberry------------------------------------------------------------------70.00 Special faluda---------------------------------------------------------------100.00

EQUIPMENT IN RESTAURANT:
The equipment which i need in restaurant is spoon, folk, knife, soup spoon, large plate, small plate, water glass, soup bowl, straw stand, service tray, toothpick stand, bottle openers, round tables, wooden chairs.

ITEM SPOON FOLK KNIFE SOUP SPOON LARGE PLATE SMALL PLATE WATER GLASS SOUP BOWL

QTY 50DOZ 30DOZ 30DOZ 50DOZ 50DOZ 60DOZ 60NOS 20DOZ

UNIT PRICE (RS) 200 200 200 150 700 450 150 400

TOTAL COST (RS) 10000 6000 6000 7500 35000 27000 9000 8000

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STRAW STAND TOOTHPICK STAND SERVICE TRAY BOTTLE OPENER ROUND TABLES ROUND TABLES SMALL WOODEN CHAIRS

20NOS 40NOS 30NOS 30 50 50

100 20 50 6000 4000 3000

2000 800 40000 1500 180000 200000 150000 682800

100NOS 400

TOTAL COST

KITCHEN EQUIPMENT:
In kitchen equipment we need a burner gas range, sink wash unit, counter, refrigerator, and tandoor, karhai, round spoon, flat spoon, garbage cans, large knife, fry pans, and small oven.

ITEM
BURNER GAS RANGE SINK WASH UNIT WORK TABLE SHELVES COUNTER REFRIGERATOR TANDOOR KARHAI ROUND SPOON FLAT SPOON GARBAGE CANS WITH

QTY
10 8 3 3 4 1 10 20 30 30

UNIT PRICE (RS)

17000 12000 4000 6000 80000 6000 200 40 60 300

TOTAL COST (RS)

170000 96000 12000 18000 320000 6000 2000 800 1800 9000 18

LARGE KNIFE FRY PANS SMALL OVEN

20 10 12

100 400 10000

2000 4000 120000

TOTAL COST

761600

ELECTRONIC EQUIPMENT
SR.NO
1 2 3 4

EQUIPMENT TUBE LIGHT FANS BULBS EXHAUSTED FAN AIR CONDITIONAR TOTAL COST

QTY 30 20 30 5 5

PRICE QUALITY 150 2000 100 1200 150000

PER TOTAL COST 4500 40000 3000 6000 750000 803500

ESTIMATED STAFFS IN RESTAURANT

The estimated staff in my restaurant is 40 people which include administrator, cashier, gate keeper, stewards, sheaves, kitchen stewards. The dressing of stewards which I have chosen is pirates dressing.

SALARY BUDGET
NO OF SALARY STAFF PER STAFF MONTHLY YEARLY PAY PAY

SR.NO DESIGNATION

GATE KEEPER

5000

10000

120000

STEWARDS

18

6000

108000

1296000

19

SHEAFS KITCHEN STEWARDS

8000

64000

768000

3000

15000

180000

ADMINISTRATION 5

10000

50000

600000

CASHIER

10000

20000

240000

TOTAL

40

42000

267000

3204000

FIXED INSTALLATION COST

SR.NO
1 2 3 4 5 6

PARTICULAR GENERATOR KITCHEN COST GAS CONNECTION TELEPHONE CONNECTION LAND RENT CIVIL WORK COST FURNITURE TOTAL

AMOUNT 525100 450000 20000 5000 200000 200000 500000 1900100

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VARIABLE COST
SR.NO
1 2 3

PARTICULAR ELECTRICITY TELEPHONE GAS TOTAL

AMOUNT 50000 10000 20000 35000

MARKETING AND ADVERTISING

Advertising and marketing plans are essential components in a restaurant business plan. The advertising and marketing plans determine what methods will be implemented to promote the restaurant. Media advertising campaigns, such as print and television and network marketing, are examples of marketing and advertising plans. Advertising and marketing account executives assist restaurant owners in the development of newspaper advertisements, radio ads and marketing activities. Marketing activities, such as participating in Chamber of Commerce events, are popular methods of promoting a restaurant.

Market potential
Away from a city area Pollution less area View of sea

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 Beside our restaurant there is a beautiful park for entertainment People in search of high standard/quality service to come back in to the market Peaceful atmosphere Structure of ship

Market strategies:
Advertising in local cable network channels By providing free home delievery facilities By distributing pamphlets. By giving advertising on the banners Discount card for regular/special customer Gift to valuable customers Attractive offer to the customer for special occasion in the restaurant.

ESTIMATED DAY FOR STARTING THE RESTURANT

WORK START PLANNING ELECTRICAL WORK FITTING WORK SLAB WORK FURNITURE OTHERS END

ESTIMATED DAY 0 DAYS 15 DAYS 25 DAYS 25 DAYS 20 DAYS 15 DAYS 15 DAYS 115 DAYS

TRADING ACCOUNT FOR THE YEAR ENDED 31 DEC 2011

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PARTICULARS TO PURCHASE To food purchase Transportation cost Maintenance TO GROSS PROFIT Transferred to P &L A/C
TOTAL

AMOUNT

PARTICULARS BY SALES By food sales

AMOUNT

200000 100000 200000

550000

50000
550000 TOTAL 550000

BALANCE SHEET FOR THE YEAR ENDED 31 DEC 2011

LIABILITIES AMOUNT DILKASH A/C 2000000 BANK PAYMENT 1000000 ASSETS LAND&BUILDING VARIABLE ASSETS KITCHEN EQUIPMENT SALARY BUDGET FIXED ASSETS EQUIPMENT IN USED ELECTRONIC EQUIPMENT TOTAL AMOUNT 200000 35000 761600 267000 1900100 682800 803500 4650000

NET PROFIT

1650000

TOTAL

4650000

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CONCLUSION
After preparing the report on Entrepreneurship, I conclude that establishment of any organization is really a crucial task. The promoters have to deal with many circumstances which require high involvement in decision making and strategic planning regarding proper innovations. However it is essential that the good top management personnel for the entire Unit who carry out their responsibilities in well manner. When opening a restaurant, always keep in mind that restaurants are customer service businesses at the core. Insuring that you have competent staff that will provide this high-quality customer service and reward you in the long-run with repeat business and a positive reputation within the community The only thing that we have to keep in mind that as the market potential for restaurant is increasing, we have to maintain our reputation by maintaining the quality of the services and customer relationship also. The total cost to make this project is 5200000 and I always try our best to cover up the whole expenditure and generate the maximum profit. I have tried our level best to prepare this entrepreneurship report. If any mistake is there in preparing this report, please excuse us.

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References:
www.googles.com www.yahoo.com www.scribd.com www.smeda.org http://www.scribd.com/doc/14142906/feasibility-report-onrestaurant http://www.smeda.org/business-development/pre-feasibilitystudies.html Fast Food Restaurant Business Plan | eHow.com

http://www.ehow.com/about_5339500_fast-food-restaurantbusiness-plan.html#ixzz196yCZIhf Fast Food Restaurant Business Plan | eHow.com

http://www.ehow.com/about_5339500_fast-food-restaurantbusiness-plan.html#ixzz196ymjftf

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THANKING YOU

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