business plan for a restaurant

Business Plan

KRITTIKA UPADHYAY

SONAM CHOZOM

ON

FEASTER’S PRIVATE LIMITED

JORETHANG, SOUTH SIKKIM -737121

Business PlanAS PER THE GUIDELINES OF GOVERNMENT OF

INDIA’S BUSINESS PORTAL

WHO ARE WE ?OUR BUSINESS NAME

FEASTER'S PRIVATE LIMITEDUNITS

FEASTER’S RESTAURANT AND BARFEASTER’S DINERFEASTER'S CAFÉ

FEASTER'S CATERING AND EVENT ARRANGEMENTSFEASTER'S TIFFIN SERVICE

WHERE ARE WE?FEASTER’S PVT. LTD, JORETHANG

WHERE ARE WE?CONTACT DETAILS

CONTACT ADDRESSFeaster’s Pvt. Limited

Jorethang, South SikkimSikkim- 737121

Contact PersonFor any queries or justifications regarding the

company and business planplease contact

KRITTIKA UPADHYAYCO-OWNER AND MANAGER

SONAM CHOZOMCO-OWNER AND MANAGER

FUNDING IS SOUGHT FROM

STATE BANK OF INDIA, JORETHANG

OUR LOGO

FEASTER’S

A ready smile on the face, always willing to go out of the way to help our guest, exuding genuine happiness upon meeting a guest – this trait customers will always find in our hospitality. Guests are Divine, the concept is borrowed from the Sanskrit adage, "Atithi Devo Bhava," meaning the ‘guest is truly your god’ dictates the respect granted to guests in India. So it's understandable why the guest visiting us would want to come back again & again.

OUR SLOGAN‘Guests are Divine’

Introducing Our BusinessThe Executive

Summary

KIND OF BUSINESS

Feaster’s will be a service oriented PRIVATE LIMITED COMPANY established and registered (with the Registrar of the Companies) under the act of Sikkim Companies Registration Act . Located in the lush and blossoming green valleys of Jorethang, a promising city in Sikkim, we aim to serve our customers with our chief slogan inspired by Indian Culture Guests are Divine (i.e. Athithi Devo Bhava) Our company is classified into following units to provide comfortable and customized service:

FEASTER'S RESTAURANT AND BAR (AC)FEASTER'S DINER

FEASTER'S CAFÉ (AC) FEASTER’S CATERING AND EVENT ARRANGEMENTS

FEASTER’S TIFFIN SERVICE9

FEASTER'S RESTAURANT AND BAR

FEASTER’S RESTAURANT AND BAR features a full menu of moderately priced "comfort" food influenced by Sikkimese, other Indian and Chinese cooking traditions, but as we progress in time, we will try to ornate our menu with different recipes from around the world. A complete air conditioned comfort purlieu with the panorama of Teesta river gracefully flowing soothes and enhances the environment and thus adds more taste and aroma to the food served.

FEASTER’S DINER

THE FEASTER’S DINER is a Non AC restaurant that along with the menu provides daily breakfast, lunch and dinner plates for regular customers, with an easily affordable menu rates. We also have the option of mess, if the customer wants to have food daily The fresh air and the view of lush green valley of Jorethang adds more comfort to the Diner.

FEASTER’S CAFÉ

The cafe section of Feaster's features a coffeehouse with an integrated ice-cream parlor, dessert house and a snacks corner and an integrated small leisure library (not to issue books). A complete air-conditioned place to come and shed your worries and enjoy the special moments of your life.

FEASTER'S TIFFIN SERVICE

At tiffin service we do aim to send afternoon lunch to the people working or studying and cannot carry lunch from home. We also aim to have breakfast and dinner tiffin service on the demand of customer. A complete hygienic diet with flavor of home.

FEASTER’S CATERING AND EVENT ARRANGEMENTS

Feaster’s Catering and Event Arrangement unit does aim to provide catering to ceremonies or gathering and if asked to organize them. We do aim at organizing parties and feasts under this section.

BUSINESS OBJECTIVES

Our Guests We are dedicated to congregate and surpass the anticipations of our guests through our constant commitment to every feature of service we provide. We assure when with us the satisfaction is guaranteed.

Our People We are dedicated towards the development of our employees and other ancillary units related to us.

Our EccentricityAs a team, we shall continue with our slogan inspired by Indian Culture ‘GUESTS ARE DIVINE’ the FEASTER’S tradition improvement with motto “we shall be better and tastier with every step we take towards our future”

FEASTER’S MISSION

BUSINESS OBJECTIVESFEASTER’S VISION

TO BE GLOBAL LEADER IN THE HOSPITALITY INDUSTRY

BUSINESS OBJECTIVESGOALS

• We aim to establish an organization, which focuses at leadership in the hospitality industry by serving its guests, and providing services, which enable it to exceed their expectations.

• We will always try our level best to provide best service by high level of customization and understanding the needs and wants of customers.

• We aim to see the world with service of FEASTER’S, almost available everywhere.

• We aim at building an organization where people are given environment of continuous learning and innovation. We aim to create a culturally distinct workforce with a complete respect to each other’s tradition and culture.

• We aim at building a multi-skilled workforce, which are dedicated teams who have pleasure in changing the organization’s vision into reality.

• We aim at providing friendly for our customers and helping our employees by making information more accessible.

• We as a part of society also aim to fulfill our corporate Social Responsibility along with profit maximization.

• We aim to build an organization which is committed to the environment, using natural products and recycling items, thereby ensuring proper use of the depleting natural resources.

BUSINESS OBJECTIVESGOALS

Financial Options, Financial

RequirementsImportant Financial

Statements

FINANCIAL OPTIONS

Financial option 1: Through Loan

(STATE BANK OF INDIA)

Financial option 2: Through Loan

(STATE BANK OF SIKKIM)

FINANCIAL REQUIREMENTSASSET ACQUISITION COST

Sl no. Details Cost (Rs)1 Furniture 100,0002 Electronics 200,0003 Security System 10,000

4Dish Antenna , Internet and Telephone

10,000

5 Kitchen Appliance and Equipment's

120,000

6 Vehicles 100,000Total Cost 540,000

IN Rs.

PREOPERATIVE EXPENSES

Sl no. Details Cost (Rs)

1 Registration and Liquor License 50,000

2 Advertising 15,000

3 Labour and Rent 25,000

4 Establishment and Renovation Charges

325,000

5 Miscellaneous 110,000

Total Expenses 525,000

IN Rs.

DEBT AND OWNER’S CAPITAL

Asset Acquisition Cost +Preoperative Expenses

Rs.(540,000+525,000) = Rs. 1,065,000

Contribution by owners = Rs. 53,250

Contribution by government (subsidy)=Rs.372,750

Capital Raised through Loan= Rs. 692,000

Capital Investment Subsidy is provided by government on the investment in new business, which is 30% and the limit for automatic approval of subsidy at this rate will be Rs. 1.5 cores per unit.. Such subsidy will be applicable to units in the private sector, joint sector, cooperative sector as well as the units set up by the State Governments of the North Eastern Region. Additional State Capital Investment Subsidy of 5% for women entrepreneurs. Thus total subsidy provided to us becomes 30%+5%=35%(As mentioned in the Industries Department, Govt of Sikkim website)

CONTRIBUTION BY GOVERNMENT (CAPITAL INVESTMENT SUBSIDY)

FINANCIAL REQUIREMENTSEXHIBIT : LAND, BUILDINGS AND

UTILITIES INSTALLATION AT THE TIME OF INITIALIZATION

Requirement: A two storey building with lawn (commercial property on rent)

Location: Jorethang, South Sikkim

Rental & related costs

Cost per month

(Rs)

Total Cost

(Rs)

Two storey building cost 20,000

240,000

Total costs for Lawn and Building

240,000

IN Rs.

Depreciation Chart

Value ofAssets

Rate ofDepreciat

ion

Depreciation

YearlyMonth

ly

200,000 14%28,00

0 2,333

100,000 26%26,00

0 2,167

100,000 18%18,00

0 1,500

400,000 72,00

0 6,000

Particulars of the AssetMachines

VehiclesFurnitureTotal

Individual

MonthlySalary

(Rs)

Monthly salary

+ Benefits(Rs)

Yearly salary

+ Benefits(Rs)

Post/Designation Number

1 Accountant 1 10,000 10,000 120,000

2 Deliver Boys cum Vendors 2 4,000 8,000 96,000

3 Chefs 3 15,000 45,000 540,000

4 Cleaners and Sweepers 3 2,000 6,000 72,000

5 Waiters 8 5,000 40,000 480,000

Sub-Total Support Personnel 17 36,000 109,000 1,309,000

FINANCIAL REQUIREMENTS PersonnelIN Rs.

TERM LOAN AMORTIZATION TABLE

FROM THE FIRST YEAR OF COMMENCEMENTASSUMED TO BE 2012

(PERMISSION TAKEN FROM Mr. SUBROTHO KUMAR SAHA, LOAN OFFICER AT SBI JORETHANG TO DISPLAY THE

INFORMATION OF RELATED INTEREST RATES AND TABLES FOR ACADEMIC PURPOSE)

AMORTIZATION TABLE: TERM LOAN

THROUGH STATE BANK OF INDIA

LOAN AMOUNT (Rs.) : 692,000.00

ANNUAL INTEREST : 13.00%REPAYMENT FREQ. : 12

TERM (No of Years) : 5

INSTALLMENTS : 60

IN Rs.

AMORTIZATION TABLE: TERM LOAN YEAR 1

(in Rs)

INSTALLMENT

S

INTERESTCOMPONENT

PRINCIPALCOMPONEN

TTOTAL

ANNUITYOUTSTANDIN

G PRINCIPAL

1 7,496.67 8,248.46 15,745.13 683,751.54 2 7,407.31 8,337.82 15,745.13 675,413.72 3 7,316.98 8,428.14 15,745.13 666,985.58 4 7,225.68 8,519.45 15,745.13 658,466.13 5 7,133.38 8,611.74 15,745.13 649,854.38 6 7,040.09 8,705.04 15,745.13 641,149.35 7 6,945.78 8,799.34 15,745.13 632,350.01 8 6,850.46 8,894.67 15,745.13 623,455.34 9 6,754.10 8,991.03 15,745.13 614,464.31 10 6,656.70 9,088.43 15,745.13 605,375.88 11 6,558.24 9,186.89 15,745.13 596,188.99 12 6,458.71 9,286.41 15,745.13 586,902.58


(in Rs)

INSTALLM

ENTS

INTERESTCOMPONE

NT

PRINCIPALCOMPONEN

TTOTAL

ANNUITY

OUTSTANDING

PRINCIPAL13 6,358.11 9,387.02 15,745.13 577,515.56 14 6,256.42 9,488.71 15,745.13 568,026.86 15 6,153.62 9,591.50 15,745.13 558,435.35 16 6,049.72 9,695.41 15,745.13 548,739.94 17 5,944.68 9,800.44 15,745.13 538,939.50 18 5,838.51 9,906.62 15,745.13 529,032.88 19 5,731.19 10,013.94 15,745.13 519,018.95 20 5,622.71 10,122.42 15,745.13 508,896.53 21 5,513.05 10,232.08 15,745.13 498,664.45 22 5,402.20 10,342.93 15,745.13 488,321.52 23 5,290.15 10,454.98 15,745.13 477,866.54 24 5,176.89 10,568.24 15,745.13 467,298.30

25 5,062.40 10,682.73 15,745.13 456,615.57 26 4,946.67 10,798.46 15,745.13 445,817.12 27 4,829.69 10,915.44 15,745.13 434,901.67 28 4,711.43 11,033.69 15,745.13 423,867.98 29 4,591.90 11,153.22 15,745.13 412,714.76 30 4,471.08 11,274.05 15,745.13 401,440.71 31 4,348.94 11,396.19 15,745.13 390,044.52 32 4,225.48 11,519.64 15,745.13 378,524.88 33 4,100.69 11,644.44 15,745.13 366,880.44 34 3,974.54 11,770.59 15,745.13 355,109.85 35 3,847.02 11,898.10 15,745.13 343,211.75 36 3,718.13 12,027.00 15,745.13 331,184.75

INSTALLM

ENTS

INTERESTCOMPONEN

T

PRINCIPALCOMPONEN

TTOTAL

ANNUITYOUTSTANDING

PRINCIPAL


(in Rs)

37 3,587.83 12,157.29 15,745.13 319,027.46 38 3,456.13 12,289.00 15,745.13 306,738.46 39 3,323.00 12,422.13 15,745.13 294,316.33 40 3,188.43 12,556.70 15,745.13 281,759.63 41 3,052.40 12,692.73 15,745.13 269,066.90 42 2,914.89 12,830.24 15,745.13 256,236.67 43 2,775.90 12,969.23 15,745.13 243,267.44 44 2,635.40 13,109.73 15,745.13 230,157.71 45 2,493.38 13,251.75 15,745.13 216,905.96 46 2,349.81 13,395.31 15,745.13 203,510.65 47 2,204.70 13,540.43 15,745.13 189,970.22 48 2,058.01 13,687.12 15,745.13 176,283.10

INSTALLM

ENTSINTEREST

COMPONENT

PRINCIPALCOMPONEN

T

TOTAL ANNUIT

YOUTSTANDING

PRINCIPAL


(in Rs)

49 1,909.73 13,835.39 15,745.13 162,447.71 50 1,759.85 13,985.28 15,745.13 148,462.43 51 1,608.34 14,136.78 15,745.13 134,325.65 52 1,455.19 14,289.93 15,745.13 120,035.72 53 1,300.39 14,444.74 15,745.13 105,590.98 54 1,143.90 14,601.22 15,745.13 90,989.75 55 985.72 14,759.40 15,745.13 76,230.35 56 825.83 14,919.30 15,745.13 61,311.05 57 664.20 15,080.92 15,745.13 46,230.13 58 500.83 15,244.30 15,745.13 30,985.83 59 335.68 15,409.45 15,745.13 15,576.38 60 168.74 15,576.38 15,745.13 (0.00) 252,707.59 692,000.00 944,707.59

INSTALLMEN

TSINTEREST

COMPONENTPRINCIPAL

COMPONENTTOTAL

ANNUITYOUTSTANDING

PRINCIPAL


(in Rs)

FINANCIAL STATEMENTSAND

FINANCIAL REQUIREMENTS FOR THE FIRST YEAR OF COMMENCEMENT

ASSUMED TO BE 2012

As per The North East Industrial and Investment Promotion Policy (NEIIPP), 2007 Interest Subsidy will be made available @ 3% on working capital loan, Such subsidy will be applicable to units in the private sector, joint sector, cooperative sector as well as the units set up by the State Governments of the North Eastern Region. Additional 2% subsidy to women entrepreneurs.Actual Interest = 13.50% Subsidy= 5%Subsidy is included in other income column of the Profit and Loss Statement (subsidized 5% interest rate is mentioned in the other income column, while 13.50%, original amount is mentioned in Working Capital Section)

WORKING CAPITAL LOAN INTEREST SUBSIDY

TOTAL WORKING CAPITAL REQUIREMENT: Rs. 2,276,823.00

REQUIREMENT IS MET THROUGH WORKING CAPITAL LOAN FROM

STATE BANK OF INDIA (SBI), JORETHANG

(PERMISSION TAKEN FROM Mr. SUBROTHO KUMAR SAHA, LOAN OFFICER AT SBI JORETHANG TO DISPLAY THE INFORMATION OF

RELATED INTEREST RATES AND TABLES FOR ACADEMIC PURPOSE)

WORKING CAPITAL REQUIREMENTS

AMORTIZATION TABLE

WORKING CAPITAL year 1LOAN AMOUNT (Rs) : 2,276,823.00 ANNUAL INTEREST : 13.50%

REPAYMENT FREQ. : 12 (Mont.)TERM (No of Years) : 1 INSTALLMENTS : 12

INTERESTCOMPONENT

PRINCIPALCOMPONENT

TOTAL ANNUITY

OUTSTANDING PRINCIPALINSTALLMENTS

1 25,614.26 178,279.86 203,894.12 2,098,543.14 2 23,608.61 180,285.51 203,894.12 1,918,257.64 3 21,580.40 182,313.72 203,894.12 1,735,943.92 4 19,529.37 184,364.75 203,894.12 1,551,579.17 5 17,455.27 186,438.85 203,894.12 1,365,140.32 6 15,357.83 188,536.29 203,894.12 1,176,604.04 7 13,236.80 190,657.32 203,894.12 985,946.72 8 11,091.90 192,802.22 203,894.12 793,144.50 9 8,922.88 194,971.24 203,894.12 598,173.26 10 6,729.45 197,164.67 203,894.12 401,008.59 11 4,511.35 199,382.77 203,894.12 201,625.83 12 2,268.29 201,625.83 203,894.12 0.00

169,906.39 2,276,823.

00 2,446,729.3

9

Details Month JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER JANUARY FEBRUARY MARCH APRIL MAY Total

Sales 160,000.00 180,000.00 190,000.00 230,000.00 250,000.00 190,000.00 180,000.00 450,000.00 270,000.00 310,000.00 350,000.00 370,000.00 3,130,000Excise Duty - - - - - - - - - - - - 0Net Sales 160,000.00 180,000.00 190,000.00 230,000.00 250,000.00 190,000.00 180,000.00 450,000.00 270,000.00 310,000.00 350,000.00 370,000.00 3,130,000Other Income (Interest rate Subsidy) 9,486.76 8,714.15 7,938.32 7,159.26 6,376.95 5,591.39 4,802.55 4,010.42 3,214.99 2,416.25 1,614.18 808.77 62,134Total Income 169,486.76 188,714.15 197,938.32 237,159.26 256,376.95 195,591.39 184,802.55 454,010.42 273,214.99 312,416.25 351,614.18 370,808.77 3,192,134

Raw Materials 25,000.00 37,500.00 40,000.00 52,500.00 57,500.00 45,000.00 42,500.00 80,567.00 52,789.00 65,467.00 67,500.00 65,500.00 631,823Power and Fuel 2,000.00 3,000.00 3,000.00 4,000.00 4,000.00 2,000.00 2,000.00 9,000.00 5,000.00 7,000.00 7,000.00 7,000.00 55,000Employee Cost 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 1,308,000Telephone and Internet charge 900.00 1,000.00 1,100.00 1,200.00 1,200.00 1,000.00 1,000.00 1,500.00 1,200.00 1,300.00 1,300.00 1,300.00 14,000Other Service Expenses and Rent 21,000.00 21,000.00 21,000.00 23,000.00 23,000.00 21,000.00 21,000.00 27,000.00 21,000.00 23,000.00 23,000.00 23,000.00 268,000Preoperative Expense Capitalized 7,292.00 7,292.00 7,292.00 7,292.00 7,292.00 7,292.00 7,292.00 7,292.00 7,292.00 7,292.00 7,292.00 7,292.00 87,504Total Expenses 165,192.00 178,792.00 181,392.00 196,992.00 201,992.00 185,292.00 182,792.00 234,359.00 196,281.00 213,059.00 215,092.00 213,092.00 2,364,327Operating Profit 4,294.76 9,922.15 16,546.32 40,167.26 54,384.95 10,299.39 2,010.55 219,651.42 76,933.99 99,357.25 136,522.18 157,716.77 Interest (TERM LOAN) 6,358.11 6,256.42 6,153.62 6,049.72 5,944.68 5,838.51 5,731.19 5,622.71 5,513.05 5,402.20 5,290.15 5,176.89 69,337.25Interest (WORKING CAPITAL LOAN) 25,614.26 23,608.61 21,580.40 19,529.37 17,455.27 15,357.83 13,236.80 11,091.90 8,922.88 6,729.45 4,511.35 2,268.29 169,906.39Profit before Depreciation and tax (27,677.61) (19,942.88) (11,187.69) 14,588.17 30,985.01 (10,896.95) (16,957.44) 202,936.81 62,498.07 87,225.60 126,720.68 150,271.59 588,563Depreciation 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 6,000.00 72,000Profit before Tax (33,677.61) (25,942.88) (17,187.69) 8,588.17 24,985.01 (16,896.95) (22,957.44) 196,936.81 56,498.07 81,225.60 120,720.68 24,985.01 397,277Tax - - - - - - - - - - - - 0Actual Profit (33,677.61) (25,942.88) (17,187.69) 8,588.17 24,985.01 (16,896.95) (22,957.44) 196,936.81 56,498.07 81,225.60 120,720.68 24,985.01 397,277

PROFIT AND LOSS STATEMENT YEAR 1 (in Rs)

Income

Expenditure

MONTHLY CASH INFLOW OUTFLOW STATEMENT YEAR 1 (in Rs) Monthly Cash Flow Projection: Year 1

Business: Feaster's Private LimitedMONTH 1 2 3 4 5 6 7 8 9 10 11 12 TOTALBEGINNING CASH - 2,067,556.55 1,863,917.50 1,666,902.61 1,495,508.67 1,338,332.41 1,135,070.59 923,519.93 935,610.14 798,982.93 686,778.97 611,093.76 CASH RECEIPTS:Total Income 169,486.76 188,714.15 197,938.32 237,159.26 256,376.95 195,591.39 184,802.55 454,010.42 273,214.99 312,416.25 351,614.18 370,808.77 3,192,134.00 WC Loans/Capital Injections 2,276,823.00 - - - - - - - - - - - 2,276,823.00 TOTAL CASH INFLOW 2,446,309.76 188,714.15 197,938.32 237,159.26 256,376.95 195,591.39 184,802.55 454,010.42 273,214.99 312,416.25 351,614.18 370,808.77 5,468,957.00

CASH DISBURSEMENTSRaw Materials 25,000.00 37,500.00 40,000.00 52,500.00 57,500.00 45,000.00 42,500.00 80,567.00 52,789.00 65,467.00 67,500.00 65,500.00 631,823.00 Employee Cost 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 109,000.00 1,308,000.00 Other Operating Overheads 2,213.96 2,213.96 2,213.96 2,213.96 2,213.96 2,213.96 2,213.96 2,213.96 2,213.96 2,213.96 2,213.96 2,213.96 26,567.50 Power and Fuel 2,000.00 3,000.00 3,000.00 4,000.00 4,000.00 2,000.00 2,000.00 9,000.00 5,000.00 7,000.00 7,000.00 7,000.00 55,000.00 Telephone and Internet charge 900.00 1,000.00 1,100.00 1,200.00 1,200.00 1,000.00 1,000.00 1,500.00 1,200.00 1,300.00 1,300.00 1,300.00 12,000.00 Rent 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 20,000.00 30,000.00 Other rentals - - - - - - - - - - - - - WC Loan Repayment (I+P) 203,894.12 203,894.12 203,894.12 203,894.12 203,894.12 203,894.12 203,894.12 203,894.12 203,894.12 203,894.12 203,894.12 203,894.12 2,446,729.44 Term Loan (I+P) 15,745.13 15,745.13 15,745.13 15,745.13 15,745.13 15,745.13 15,745.13 15,745.13 15,745.13 15,745.13 15,745.13 15,745.13 188,941.56 Tax - - - - - - - - - - 646.19 1,321.94 1,968.13 Total Cash Outflow 378,753.21 392,353.21 394,953.21 408,553.21 413,553.21 398,853.21 396,353.21 441,920.21 409,842.21 424,620.21 427,299.39 425,975.15 4,913,029.63 Monthly Cash Flow 2,067,556.55 (203,639.06) (197,014.88) (171,393.95) (157,176.25) (203,261.82) (211,550.66) 12,090.21 (136,627.22) (112,203.96) (75,685.21) (55,166.38) 555,927.37 Monthly Cash Ending 2,067,556.55 1,863,917.50 1,666,902.61 1,495,508.67 1,338,332.41 1,135,070.59 923,519.93 935,610.14 798,982.93 686,778.97 611,093.76 555,927.37

FORECASTED BALANCE SHEET (YEAR 1, 2012 in Rs)Feaster's Private Limited.......

AssetsCurrent assets: 2012Cash 555,927.37 Investments - Inventories 24,677.21 Accounts receivable - Pre-paid expenses - Other - Total current assets 580,604.58

Fixed assets: 2012Property and equipment 468,000.00 Leasehold improvements - Equity and other investments - Less accumulated depreciation - Total fixed assets 468,000.00

Other assets: 2012preliminary expenses 525,000.00 Total other assets 525,000.00

Total assets 1,573,604.58

Liabilities and owner's equityCurrent liabilities: 2012Accounts payable - Accrued wages - Accrued compensation - Income taxes payable - Unearned revenue - working capital loan - Total current liabilities -

Long-term liabilities: 2012Mortgage payable 586,902.58 Total long-term liabilities 586,902.58

Owner's equity: 2012Investment capital 53,250.00 capital investment subsidy 372,750.00 profits 560,702.00 Total owner's equity 986,702.00

Total liabilities and owner's equity 1,573,604.58

Balance -

Inventory and

Supply Chain

INVENTORY AND STOCKSInventory is an important part of every business, it is essential that inventory should be managed properly, at Feaster's we do understand the value of inventory and aim to follow two bin inventory system, and outsourcing of inventory. We do aim to follow ABC analysis to check the levels of inventory, and have a proper control over them.

Under this system, the company maintains two- bin system. Once inventory in one bin is used an order is placed, and meanwhile the firm uses inventory in the second bin. However, inventory at second bin is in very small amount and is only kept for emergency purpose. At Feaster’s we shall use two-bin inventory system for Groceries (like rice, pulses, spices etc). Bin A is the on-line bin and bin B is the secondary bin

TWO-BIN INVENTORY SYSTEM

Bin A

Bin B

Out sourcing is a system of buying parts and components from outside rather than keeping them in stock. At feaster’s with a small place like Jorethang outsourcing is very cheap and easy. Ancillary units could be identified at easily at near places.

INVENTORY OUTSOURCING AND ANCILLARY UNITS

ANCILLARY

UNIT3

ANCILLARY

UNIT4

ANCILLARYUNIT

1

ANCILLARY

UNIT2

FEASTERS

PRIVATELTD

At restaurant we can have largely diversified inventory with lots of goods at it is not necessary to pay equal attention to them ABC analysis could be helpful in this case as we are able to divide inventory into 3 parts, A meaning most important, B being moderately important and C being least important. Priority can be decided on the basis of proximity of location, season, cost and amount of usage.

ABC ANALYSIS

SEGMENTA

SEGMENTB

SEGMENTC

INVENTORY COSTS

• Costs associated with ordering too much (represented by carrying costs)

• Costs associated with ordering too little (represented by ordering costs)

• These costs are opposing costs, i.e., as one increases the other decreases

• The sum of the two costs is the total stocking cost (TSC)

• When plotted against order quantity, the TSC decreases to a minimum cost and then increases

• This cost behavior is the basis for answering the first fundamental question: how much to order

• It is known as the economic order quantity (EOQ)

BALANCING CARRYING AGAINST ORDERING COSTS

FOR FEASTER’SAnnual Cost (Rs.)

Order Quantity

MinimumTotal Annual

Stocking Costs

AnnualCarrying Costs

AnnualOrdering Costs

Total AnnualStocking Costs

Smaller Larger

Low

erH

ighe

r

EOQ

SUPPLY CHAIN

Organic Food

Ingredients

Nandugaon, Sisney, Budhang, Sumbuk

Vegetables and Green

GroceryJorethang Market

Poultry, Fish and

Meat

Jorethang Market

Spices, Grocery,

Ration and related

ingredients

Jorethang Market

Beverages and

related goods

Distributors from Siliguri

FEASTER’S PRIVATE LIMITED

Market Analysis

And Sales

Forecast

• To occupy 20% of the market share in the first year.

• To attract more and more customers

• To attract local people by niche marketing and advertising

• To target every possible market segment of Jorethang.

• To attract more and more customers from the surrounding cities and towns

MARKETING GOALS

TOTAL SALES ESTIMATEFEASTER’S PRIVATE LIMITED

(YEAR 1)

June Ju

ly

Augus

t

Sept

embe

r

Octobe

r

Novem

ber

Decem

ber

Janua

ry

Febru

ary

Mar

chApr

ilM

ay0

50,000

100,000

150,000

200,000

250,000

300,000

350,000

400,000

450,000

500,000

TOTAL SALES

Axis Title

Food CostsFood costs are one of the first considerations that go into restaurant pricing. This is simply what it costs to procure the ingredients used in a dish.

Other CostsOther expenses that need to be calculated into a restaurant's pricing strategy include labor, rent, supplies, equipment and marketing costs

PRICING STRATEGY

Market and Environment ChangesFood prices can fluctuate substantially. Poor growing seasons can affect the price of certain fruits and vegetables. We consider building some flexibility into our menu pricing to accommodate changes in the market.

CompetitionRestaurants are often up against stiff competition to attract the same customers. We do not always aim to beat their prices. We want to make up for pricing differences by offering better customer service, higher quality ingredients or a more engaging dining atmosphere

PRICING STRATEGY

• Marginal-cost pricing is a pricing strategy that requires businesses to determine the prices for goods and services based on what is known as the marginal cost of production, or MCP.

• MCP is a relatively simple figure that represents the expense associated with producing one extra unit of a given product.

• One of the reasons that marginal-cost pricing is worthy of consideration is the fact that marginal costs usually decrease as more units are produced. When applied to situations in which there is no real need to generate profits, this approach helps to make sure that all expenses are covered while still offering the products at the lowest rate possible without incurring a loss.

MARGINAL PRICING STRATEGY

AREA OF MARKET CAPTURE: AT THE TIME OF INITIALIZATION

J

SY

CH

LG

NA

ZO

SI

NA- NAYABAZAR; LG- LEGSHIP, SI-SINGLA, SY-SISNEY, CH-CHISOPANI

ZO- ZOOM; J- JORETHANG

WHO ARE OUR POTENTIAL COMPETITORS

Name of Company

Product/Service Price Pricing

Stagey

Aanieheem Restaurant and bar

30- 300 Flat

Big Belly Restaurant 40-199 Flat

DzongiriRestaurant and

Bar30-250

Not ascertained

in questionnair

e

Puspanjali Restaurant and Bar

20-200

No specific strategy

• We are the first restaurant in Jorethang to come up with the idea of customized food.

• First café with integrated library, ice-cream parlor and dessert house.

• Many options provided for catering and party as compared to others who provide assembly line type of catering and party arrangements.

• Introduction to the concept of Tiffin Service in Jorethang, targeting every segment of income group, price ranging from Rs.39-Rs.499

• Food price ranging from Rs. 29- Rs. 499• Introduction to the concept of bird watching

(KINTAM BIRD SANCTUARY)

MARKET ANALYSISCOMPETITIVE ADVANTAGE OVER COMPETITORS

• Providing the option of both AC and Non-AC dining area, the customer may choose as per his/her comfort and income, other competitors are just AC premises or Non-AC.

• Our menu card covers both Sikkimese and other Indian dishes. We also provide other Continental and Chinese dishes.

• We have the facility of free home delivery in the Zoom-Salghari area where as others do not provide the facility of home-delivery.

• We are the first to promoted ORGANIC FARMING in Sikkim.

COMPETITIVE ADVANTAGE OVER COMPETITORS....

below 5,000

5,000-15,000

15,000-25,000

25,000-35,000

35,000-45,000

45,000-55,000

55,000 and

above

02468

101214161820

Segmentation as per Income (Potential customers)

MARKET SEGMENTATION: FEASTER’S PRIVATE LIMITED (RESTAURANT AND

BAR)

below 5,000

5,000-15,000

15,000-25,000

25,000-35,000

35,000-45,000

45,000-55,000

55,000 and

above

0

5

10

15

20

25

30


MARKET SEGMENTATION: FEASTER’S PRIVATE LIMITED (DINER)

below 5,000

5,000-15,000

15,000-25,000

25,000-35,000

35,000-45,000

45,000-55,000

55,000 and

above

02468

101214161820


MARKET SEGMENTATION: FEASTER’S PRIVATE LIMITED (CAFE)

Birthd

ays

Mar

rige

Confer

ence

Talk

Show

s

Feasts

Picnic

Leisu

re A

ctivit

ies02468

101214161820

Segmentation as per Event (Potential customers)

MARKET SEGMENTATION: FEASTER’S PRIVATE LIMITED (CATERING AND EVENT

ARRANGEMENT)

MARKET SEGMENTATION: TIFFIN SERVICE

Potential Customers Specific Segments Percent

ageIntensity of Usage

Students in apartments High Priority

Customers 27

Afternoon Lunch Customers

High Priority Customers 25

Students in private

dormitory/ hostels

High Priority Customers 20

Bachelors and Maidens Medium Priority 16

Family (Nuclear) Low Priority 7

Family (joint) Light Priority 5

Adolescents (18 and below)

Youths (19-38) Mid. Age (38-60) Elderly (60 and above)

0

5

10

15

20

25

30

35Age wise Market segmentation (Potential

Customers)

Percentage of consumpti...

MARKET SEGMENTATION: FEASTER’S PRIVATE LIMITED (FOR ALL

UNITS)

Stud

ents

Bache

lor's

and M

aiden

s

Nuclea

r fam

ily

Joint

Fam

ily05

101520253035

as per dwelling (potential customers)

Percentage of consumption

MARKET SEGMENTATION: FEASTER’S PRIVATE LIMITED (FOR ALL UNITS)

Students

Bachelors and Maidens

Tourists

Family (Nuclear)

Family (Joint)

18

22

25

22

13

Market Share Percentage (in %age)Market Share Percentage (in %age)

MARKET DEMOGRAPHICS

84%

11%

5%

RESPONSE TO RESTAURANT AND BARPositive Moderate Negetive

SURVEY RESULTSRESPONSE TO OUR BUSINESS IDEA

85%

10%

5%

RESPONSE TO CAFEPositive Moderate Negetive


95%

4%

Positive Moderate Negetive


RESPONSE TO TIFFIN SERVICE

87%

9%

4%

RESPONSE TO DINERPositive Moderate Negetive


Survey ResultsRESPONSE TO OUR BUSINESS IDEA

80%

15%

5%

RESPONSE TO CATERING AND EVENT ARRANGEMENTS


Survey ResultsRESPONSE TO OUR BUSINESS IDEA

85%

11%

4%

RESPONSE TO OUR PRODUCTS (MENU AND OTHER SERVICES)


ADVERTISING AND PROMOTION MIX

WHERE WILL WE ADVERTISE

Newspaper ads. (Dainik Jagran, Sikkim Express and Himalaya Darpan)

Local TV Channels (Nayauma and Subham)

Sikkim Governments Travel Websites

With delicious meals, friendly service, comfortable surroundings.

We Welcome you to feaster'sA COMPLETE DINER

Advertisement pamphlet JORETHANG,

SIKKIMUNITSFEASTER’S RESTAURANT AND BAR (AC);

FEASTER’S DINER; FEASTER'S CAFÉ, FEASTER'S CATERING

AND EVENT ARRANGEMENTS; FEASTER'S TIFFIN SERVICE

SWOT ANALYSIS

Strengths:• We are the first one to bring the concept of Tiffin

Service and Café to Jorethang.• We are targeting almost every segment of market by

our pricing strategy and segmentation• We have a well-trained staffs.• We offer best service compared to our competitors• First Restaurant to offer Customized Service in

Jorethang.• Elaborated and widely covered menu.• First restaurant to offer Organic Food in Jorethang• Regular Employee training• First restaurant in Jorethang to have both AC and

Non AC premises

Weaknesses• Our restaurant is new and

not established currently.• Competitors already have

established market.• Aanieheem has already

created hegemony in Jorethang market and thus it may be difficult to snatch their market scenario

SWOT ANALYSIS

SWOT ANALYSIS

Opportunities• Good location, a promising city in Sikkim so

high chance for expansion• Less customized competitors• Growing population• Incentives 33.5% in expansion.• 100% Excise Duty Exemption • 100% Income Tax Exemption• Capital Investment Subsidy 30%• Transport Subsidy scheme • Working capital loan (interest subsidy) @ 3% • Business Loans at considerably low interest

rates.

SWOT ANALYSIS

Threats • Building on rent have

chances of increasing rent.

• Increasing market inflation.

• Same kind of business ideas may come up.

• Ecological Disturbances like Earthquake Zone and Landslides.

• Further expansion could be expensive. If subsidization policy of government is changed

Environmental Influence

ENVIRONMENT INFLUENCE

POLITICAL, ECONOMIC, SOCIAL AND TECHNOLOGICAL ANALYSIS

• POLITICAL• ECONOMIC• SOCIAL• TECHNOLOGY

ENVIRONMENT FOR

BUSINESS



POLITICAL AND LEGAL:

• Government of Sikkim is very Co-operative in establishing new business. Generally all business in Sikkim are Tax free and also the Government of Sikkim provides 20-30% subsidy to new business.

• Hotel and Hospitality is considered as THRUST AREA of investments. Government also provides 50% concession on the training of Employees through them.

• Concession is also provide on renting government property for commercial use.



POLITICAL:-

• Government is also very strict regarding the operation of firm and it is expected by the government that firms complete their Corporate Social Responsibility and do not degrade the Environmental Policy of the Government.

• It is also mandatory for them to follow the rules and guidelines laid by Sikkim Companies Registration Act.

ENVIRONMENT INFLUENCEPOLITICAL, ECONOMIC, SOCIAL AND

TECHNOLOGICAL ANALYSISECONOMICAL:

Economically it is supportive because of the following reasons:• Incentives 33.5% in expansion.• 100% Excise Duty Exemption • 100% Income Tax Exemption• Capital Investment Subsidy 30%+ 5%

for women• Transport Subsidy scheme • Working capital loan interest subsidy@

3% + 2% for woman entrepreneurs• Business Loans at considerably low

interest rates.

SOCIAL: .• Sikkimese do believe in living their life

lively and are good spenders. Even the tourists crossing the city of Jorethang love to enjoy and relax in the peaceful environment.

• Per-Capita GSDP of Sikkim is 37553 as against 37490 of India. In social sector Sikkim ranks 1st and the employment percentage is higherd. People of Sikkim are also very co-operative and do support the initialization of new business.

Environment influencePEST ANALYSIS

SOCIAL: .• As per our survey of social sector more

than 85% people were impressed by our business concept and ascertained that they would love to see something new in Jorethang. Tourists were also very positive and saw it as a promising business venture.


TECHNOLOGICAL: Technologically Sikkim is not very strong but technology is available from neighboring states. For restaurant we do need very high-tech technology and the requirements is only limited to Computers and services associated with them. So it is not an area of concern because we have abundant Computer Service Centers in Jorethang.


Environment influencePORTER’S FIVE FORCES

ANALYSIS

COMPETITORS

ENTRY

BUYER

SUBSTITUTE

SUPPLIER

ENTRYThe threat of entry to the Jorethang Market is comparatively moderate to other places in India. The government’s policies are liberal regarding the entry and exit from the market and they also encourage the establishment of new business. Thus due to both liberal entry and exit policy the threat is moderated, since as the new firms will grasp market old one will disappear.


ANALYSIS

COMPETITORS • We do have only four competitors together. Dzongiri

and Puspanjali are not preferred by customers, because of their repetitive menu over more than 5 years.

• Big belly only provides vegetarian option and is also facing problems because of the limited range of menu.

• The major competitor is Aanie Heem but it focuses on upper middle class and elite class more, where as we do focus on every segment of market through our units.

• Thus, the threat of competition is low as per Porter’s analysis


ANALYSIS

SUBSTITUTE SERVICE PROVIDES

• The substitute to hospitality industry as whole (not for our organization, Feaster’s) is the ready made packaged food, that can be cooked very easily. But currently not very popular.

• Thus the threat of substitute is very low.


ANALYSIS

SUPPLIERSThe number of suppliers are more than what is required, thus creating a large platform of bargaining and thus reducing the cost associated with the supply chain.

BUYERSBuyers are left with limited amount of substitutes currently, so customer turnover is likely to be less, as compared to other service providers in same city, to compete with new ideas in future we do plan to revise our business every 18th month, explained in Expansion Strategy slide in next section.


ANALYSIS

Development,Service

And Product Mix

Product Mix denotes product development and branding. CORE PRODUCT:

A perfect blend of Sikkimese food other Indian integrated with popular Chinese and Continental cuisines with special beverages.

ACTUAL PRODUCT: Original Spices and Healthy Ingredients will be used while preparing food. We aim at providing healthy and yummy food to our customers

AUGMENTED PRODUCT: Also with quality food we provide friendly atmosphere and entertained facilities.

OUR PRODUCT MIX

PRODUCT MIX RESTAURANT OUR PRODUCTS

STARTERS. VEGETABLE PAKORA……………………………………………………………………………………….. Rs.. 40 PANEER PAKORA…………………………………………………………………………………………….. Rs.. 99 ALOO PAKORA………………………………………………………………………………………………… Rs.. 40 HOT SPICY CHILLY PAKORA…………………………………………………………………………….. Rs.. 49 PANER TIKKA…………………………………………………………………………………………………. Rs.. 130 CHICKEN TIKKA…………………………………………………………………………………………….. Rs.. 199 VEGETABLE SAMOSA……………………………………………………………………………………. Rs. 45 ALOO CHAT……………………………………………………………………………………………………. Rs.. 57 CHOLA CHOLA……………………………………………………………………………………………….. Rs.. 68 CHICKEN SAMOSA………………………………………………………………………………………… Rs., 150 CHICKEN LOLLIPOP………………………………………………………………………………………….Rs.. 110 ONION BHAJIYA...……………………………………………………………………………………………Rs.. 45

SALAD PLAIN CURD……………………………………………………………………………………………………………… Rs..20 RAITA………………………………………………………………………………………………………………………. Rs.. 35 SWEET AND SOUR TOMATOES SALAD..…………………………………………………………………… Rs.. 25 SIHUAN CUCUMBER SALAD…………………………………………………………………………………….. Rs.. 25 MIXED FRUIT SALAD…………………………………………………………………………………………………. Rs. 110 GREEN SALAD…………………………………………………………………………………………………………… Rs.. 35 MANGO CHUTNEY……………………………………………………………………………………………………. Rs.. 20 CORIANDER CHUTNEY……………………………………………………………………………………………… Rs.. 20 HOT PICKLES…………………………………………………………………………………………………………….. Rs.. 10 PAPAD……………………………………………………………………………………………………………………... Rs.. 15

ROTI NAAN…………………………………………………………………………………………………………………….. Rs..50 PESHAWRI NAAN…………………………………………………………………………………………………… Rs.. 60 KEEMA NAAN……………………………………………………………………………………………………….. Rs. 110 GARLIC NAAN……………………………………………………………………………………………………….. Rs. 60 ONION KULCHA……………………………………………………………………………………………………… Rs.. 65 PANEERKULCHA…………………………………………………………………………………………………….. Rs.. 95 ROTI……………………………………………………………………………………………………………………….. Rs.,30 PARATHA……………………………………………………………………………………………………………….. Rs.. 35 ALLOO MATAR PARATHA……………………………………………………………………………………….. Rs.. 50 GOBHI PARATHA……………………………………………………………………………………………………. Rs.. 50 CHEESE PRATHA…………………………………………………………………………………………………….. Rs.. 75

VEGETABLES PALAK PANEER………………………………………………………………………………………………..Rs.. 150 MATTAR PANEER…………………………………………………………………………………………….Rs. 100 SHAHI PANEER………………………………………………………………………………………………..Rs. 170 GOBI ALLOO……………………………………………………………………………………………………Rs.. 90 BAINGAN BARTHA………………………………………………………………………………………… Rs.. 79 ALLOO ZEERA………………………………………………………………………………………………….Rs.. 60 BHINDI-DO-PIAZA………………………………………………………………………………………….Rs.. 60 DUM ALLOO……………………………………………………………………………………………………Rs.. 70 BABY CORN MUSHROOMS…………………………………………………………………………….Rs.. 200 CHANA MASALA……………………………………………………………………………………………Rs. 80 DAL MAKANI………………………………………………………………………………………………….Rs.. 80 DAL TARKA…………………………………………………………………………………………………….Rs.. 75 DAL URAD……………………………………………………………………………………………………..Rs.. 90 LEMON DAL……………………………………………………………………………………………………Rs..79 MATAR CHOLA………………………………………………………………………………………………Rs. 80 MALAI KOFTA……………………………………………………………………………………………….Rs.. 150 GOBHI KOFTA ………………………………………………………………………………………………Rs. 110 ALOO GRAVY………………………………………………………………………………………………..Rs. 50 STUFFED CAPCICUM…………………………………………………………………………………….Rs.. 110 STUFFED BITTERGUARD ………………………………………………………………………………Rs.. 110

OUR PRODUCTSPRODUCT MIX RESTAURANT AND BAR

BIRYANI AND RICE CHICKEN BIRYANI…………………………………………………………………………………….. Rs..170 MUTTON BIRYANI……………………………………………………………………………………. Rs.. 190 PORK BIRYANI………………………………………………………………………………………….. Rs..150 PANEER PULAO………………………………………………………………………………………… Rs.. 110 VEGETABLE PULAO…………………………………………………………………………………… Rs.. 90 SAFFRON RICE……………………………………………………………………………………………Rs.. 110 JEERA RICE………………………………………………………………………………………………….Rs.. 70 PLAIN RICE…………………………………………………………………………………………………Rs.. 50 FRIED VEG RICE…………………………………………………………………………………………Rs.. 80 TADOORI

TANDOORI CHICKEN………………………………………………………………………………. Rs.. 399 TANDOORI LAMB…………………………………………………………………………………… Rs.. 450 TANDOORI PORK…………………………………………………………………………………… Rs.. 300 TANDOORI ROTI…………………………………………………………………………………..... Rs.. 67

PRODUCT MIX RESTAURANT AND BAR

MUTTON LAMB CURRY……………………………………………………………………………………………..Rs.. 230 LAMB-DO-PIAZA……………………………………………………………………………………….Rs.. 250 LAMB KADHAI…………………………………………………………………………………………..Rs.. 255 MUTTON KABAB……………………………………………………………………………………… Rs.. 260 MUTTON SHAHI KORMA…………………………………………………………………………. Rs.. 320 MOTTON HARIYALI……………………………………………………………………………………Rs.. 325 ROGHAN JOSH…………………………………………………………………………………………..Rs.. 499

CHICKEN BONELESS CHICKEN………………………………………………………………………………… Rs.. 210 CHICKEN GRAVY……………………………………………………………………………………… Rs.. 190 CHICKEN KADHAI……………………………………………………………………………………..Rs.. 219 CHICKEN KABAB……………………………………………………………………………………… Rs.. 250 CHICKEN SHAHI KORMA…………………………………………………………………………. Rs.. 290 CHICKEN HARIYALI…………………………………………………………………………………..Rs.. 287 CHICKEN CHILI………………………………………………………………………………………….Rs.. 230

PORK BONELESS PORK…………………………………………………………………………………….. Rs.. 150 PORK GRAVY………………………………………………………………………………………….. Rs.. 130 PORK CHILI…………………………………………………………………………………………….. Rs.. 199

FISH

ROHU FISH……………………………………………………………………………………………… Rs.. 298 KATALA FISH…………………………………………………………………………………………… Rs.. 250 PRAWN (To be ordered at least 5 days before)……………………………………… Rs.. 599

MUTTON LAMB CURRY……………………………………………………………………………………………..Rs.. 230 LAMB-DO-PIAZA……………………………………………………………………………………….Rs.. 250 LAMB KADHAI…………………………………………………………………………………………..Rs.. 255 MUTTON KABAB……………………………………………………………………………………… Rs.. 260 MUTTON SHAHI KORMA…………………………………………………………………………. Rs.. 320 MOTTON HARIYALI……………………………………………………………………………………Rs.. 325 ROGHAN JOSH…………………………………………………………………………………………..Rs.. 499

CHICKEN BONELESS CHICKEN………………………………………………………………………………… Rs.. 210 CHICKEN GRAVY……………………………………………………………………………………… Rs.. 190 CHICKEN KADHAI……………………………………………………………………………………..Rs.. 219 CHICKEN KABAB……………………………………………………………………………………… Rs.. 250 CHICKEN SHAHI KORMA…………………………………………………………………………. Rs.. 290 CHICKEN HARIYALI…………………………………………………………………………………..Rs.. 287 CHICKEN CHILI………………………………………………………………………………………….Rs.. 230

PORK BONELESS PORK…………………………………………………………………………………….. Rs.. 150 PORK GRAVY………………………………………………………………………………………….. Rs.. 130 PORK CHILI…………………………………………………………………………………………….. Rs.. 199

FISH

ROHU FISH……………………………………………………………………………………………… Rs.. 298 KATALA FISH…………………………………………………………………………………………… Rs.. 250 PRAWN (To be ordered at least 5 days before)……………………………………… Rs.. 599

OUR PRODUCTS

SALAD PLAIN CURD……………………………………………………………………………………………………………… Rs..40 RAITA………………………………………………………………………………………………………………………. Rs.. 59 SWEET AND SOUR TOMATOES SALAD..…………………………………………………………………… Rs.. 45 SIHUAN CUCUMBER SALAD…………………………………………………………………………………….. Rs.. 49 MIXED FRUIT SALAD…………………………………………………………………………………………………. Rs. 110 GREEN SALAD…………………………………………………………………………………………………………… Rs.. 56 MANGO CHUTNEY……………………………………………………………………………………………………. Rs.. 34 CORIANDER CHUTNEY……………………………………………………………………………………………… Rs.. 36 HOT PICKLES…………………………………………………………………………………………………………….. Rs.. 10 PAPAD……………………………………………………………………………………………………………………... Rs.. 45

SOUP MIXED VEGETABLE SOUP……………………………………………………………………………….. Rs.. 60 VEGETABLE HOT AND SOUR SOUP…………………………………………………………………. Rs.. 70 SPANISH SOUP………………………………………………………………………………………………. Rs.. 90 MUSHROOM CREAM SOUP………………………………………………………………………….. Rs.. 110 TOMATO SOUP……………………………………………………………………………………………… Rs.. 60 CHICKEN SOUP………………………………………………………………………………………………… Rs.. 130 SWEET CORN SOUP…………………………………………………………………………………………. Rs.. 128


TRADITIONALLY SIKKIM

Sikkim has its own unique dietary culture with specific cuisine and food recipes. Like anywhere else in the world, food habits here have evolved as the result of traditional wisdom and empirical experiences of generations. Today in many parts of the world these traditional foods have entered commercial production, and their recipes have become popular among people of different ethnic origin. In the Sikkim Himalayas traditional foods are an integral part

MOMO................................................................... Rs. 50 PHALE................................................................... Rs. 55 TOMATO ACHAR...................................................... Rs. 65

THUKPA/GYA-THUK............................................................... Rs. 55 KINEMA CURRY ...................................................... .............. Rs. 85 VATAMAS KO ACHAR.................................................. ........... Rs. 80 GUNDRUK AND SINKI SOUP.................................................... Rs 85 CHHURPI ............................................................. ................. Rs. 76 CHHURPI SOUP......................................................... ............ Rs. 80 CHHURPI KO ACHAR.................................................. ............ Rs. 69 CHHURPI - NINGRO (WILD EDIBLE FERN) CURRY...................... Rs. 98 MESU..................................................................... ............. Rs. 89 TAMA............................................................ ........................Rs. 97 MASAUYRA.......................................................................... Rs. 95 KHALO DAL................................................................ .......... Rs. 50 SELROTI .............................................................. ............... Rs. 67 PAKKU................................................................................ Rs.78 KODO KO ROTI ........................................................... ......... Rs.87 PHAPAR KO ROTI ...................................................... ........... Rs 50 SILAM KO ACHAR................................................................. Rs.93 PHULAURAH ........................................................................ Rs. 98. CHAMBRAY........................................................ ................... Rs. 85 MOHI (BUTTER-MILK)............................................................ Rs. 56 TRADITIONAL ALCOHOLIC BEVERAGE J AANR/ CHAANG.................................................................. Rs.140 KODO KO J AANR ........................... .................................. Rs.140 BHAATE J AANR .................................................................. Rs.140 MAKAI KO J AANR ................................................................. Rs. 140 GAHUN KO J AANR................................................................. Rs. 140 JAHUN KO J AANR ................................................................. Rs. 140 SIMAL TARUL KO J AANR ..........................................................Rs.140



PASTA Veg I ngredients............................................... Rs. 99 Cheese and Tomato......................................... Rs. 120 Chicken.......................................................... Rs. 160 Egg.............................................................. Rs. 115 Pork............................................................ Rs. 125

BURGER

Veg.............................................................................. Rs. 45 Chicken....................................................................... Rs. 70 Pork.............................................................................. Rs. 55

SANDWICH

Veg.............................................................................. Rs. 45 Chicken....................................................................... Rs. 70 Pork.............................................................................. Rs. 55

CHINESE AND CONTI NENTAL Egg Rolls ................................................................. Rs. 50 Veg Roll..................................................................... Rs. 45 Chicken Roll............................................................... Rs. 65 Spring Rolls.............................................................. Rs. 60 Chicken with Broccoli Chow Mein (Fried noodles)

Veg................................................................ Rs 60 Chicken......................................................... Rs. 99 Egg............................................................... Rs.89 Pork............................................................. Rs. 79 Mixed........................................................... Rs. 65

Dry Garlic Spareribs................................................... Rs. 213 General Tsao's Chicken.............................................. Rs. 256 Lemon Chicken (Ling Mung Gai)................................. Rs. 254 Sweet and Sour Pork (Wu Lo Yuk, Ku Lu J ou).............. Rs. 178 Twice Cooked Pork (Hui Guo Rou, Hui kuo jou)............ Rs. 189


PRODUCT MIX: DINER

BREAKFAST PLATE BREAD TOAST (JAM)................................................................. Rs. 10 BREAD TOAST (BUTTER)...........................................................Rs. 10 POHA........................................................................................Rs. 15 MOMO.....................................................................................Rs. 10 PAW BHAJI...............................................................................Rs. 25 PURI SABJI................................................................................Rs. 15 to Rs. 100 ROTI SABJI............................................................................... Rs. 15 to Rs. 100 DOSA...................................................................................... Rs. 20 (Plain), Rs. 35 (Masala) IDLI.......................................................................................... Rs. 24 CHOWMEIN (veg)..................................................................... Rs. 20 CHOWMEIN (egg)..................................................................... Rs. 25 CHOWMEIN (chicken)..............................................................Rs. 30

LUNCH/ DINNER THALI NEPALI THALI............................................................................. Rs. 25- Rs. 100 BENGALI THALI........................................................................... Rs. 25- Rs. 100 MAHARASHTRIAN THALI............................................................ Rs. 25- Rs. 100 GUJRATI THALI............................................................................ Rs. 25- Rs. 100 GENERAL THALI........................................................................... Rs. 25- Rs. 100 NON VEG THALI (CHICKEN/FISH)................................................ Rs. 35- Rs. 100 MUTTON THALI........................................................................... Rs. 35- Rs. 100 SOUTH INDIAN THALI.................................................................. Rs. 25- Rs. 100 CHINESE PLATE............................................................................ Rs. 35- Rs. 100

PRODUCT MIX: DINER

ADD-ONS MUNCHURIAN................................................................................. Rs. 60 EGG ROLL....................................................................................... Rs. 35 SPRING ROLL.................................................................................. Rs. 30 CHICKEN ROLL................................................................................ Rs. 40 THUPKA.......................................................................................... Rs. 25 BURGER (veg/nonveg)................................................................... Rs. 20- Rs. 50 SANDWICH (veg/nonveg).............................................................. Rs. 20- Rs. 50 PAKORA (aaloo, paneer, onion, baigan)....................................... Rs. 20- Rs. 50 FRUIT SALAD................................................................................. Rs. 60 AALOO GHOBHI............................................................................ Rs. 45 METHI AALOO................................................................................ Rs. 35 CHICKEN/LAMB/PORK GRAVY........................................................ Rs. 40 CHICKEN/LAMB/PORK BIRYANI..................................................... Rs. 55 CHICKEN CHILLI............................................................................. Rs. 65 CHICKEN/LAMB/PORK KADHAI...................................................... Rs. 50 MATAR PANEER............................................................................ Rs. 30 PALAK PANEER............................................................................. Rs. 35 PANEER GRAVY............................................................................ Rs. 30 FISH GRAVY (rohu)....................................................................... Rs. 55 CHOLE BHATURE........................................................................ Rs. 25 ZEERA RICE................................................................................. Rs. 30 (+10 per extra serve) PLAIN RICE.................................................................................. Rs. 25 (+10 per extra serve) VEG PULAO................................................................................ Rs. 40 SAMOSA..................................................................................... Rs. 15 (3 pc) KACHODI.................................................................................... Rs. 10 (3 pc) AALOO CHOP............................................................................. Rs. 10 (3 pc) EGG CHOP................................................................................. Rs. 15 (2 pc0

PRODUCT MIX: BEVERAGES AND OTHER PRODUCT

PRICE BETWEEN RS. 29- 1699Cappuccino Black Coffe Milk Coffee Chocolate Topping coffee Brewed Silver Canyon Coffee Celestial Seasonings Teas Assorted Sodas Mineral Water Spring Water Fruit Punch Gallon Lemonade Natural Fruit Juices Assorted Baked Goods Croissants Granola Bars Brownies Pastries Muffins Bagels, Cream Cheese, Preserves Chocolate Sundae Bar House Brands Premium Brands Top Shelf Brands

Domestic Beer Imported Beer Micro-Brewed Beer House Wine Champagne Punch Champagne by the Bottle House Wine by the Carafe Soda & Juice Domestic Beer Imported Beer Micro-Brew Beer Vegetable Crudités with Dip Assorted Gourmet Cooked & Peeled Shrimp Create Your Own Sandwiches Chocolate Covered Strawberries [Market] California Rolls Prosciutto with Melon

FEASTER’S PRODUCT DEVELOPMENT CYCLE

STAGE 1INTRODUCTIO

N

STAGE 2GROWTH

STAGE 4DECLINE

STAGE 3MATURITY

Diversification necessary

FEASTER’S PRODUCT DEVELOPMENT CYCLE: DIVERSIFICATION

STAGE 1INTRODUCTIO

N

STAGE 2GROWTH

STAGE 4DECLINE

STAGE 3MATURITY

New PLC

DIVERSIFICATION STRATEGY

FESTER’S AT THE TIME OF

INITIALIZATION

FOR EVERY FIRST FIVE 18th MONTHS INTRODUCTION OF NEW CUISINE AND REMOVAL OF LEAST POPULAR ONE

FOR NEXT CONSECUTIVE EVERY 18 MONTHS INTRODUCTION/ RESHUFFLING OF MENU

initialization of new plc

EXPANSION STRATEGY

INITIALIZATION JORETHANG (RESTAURANT AND BAR, DINER, CAFÉ, CATERING AND EVENT ARRANGEMENTS, TIFFIN SERVICE)

RESIDENTIAL HOTEL AND MEDITATION

CENTER

NAMCHI AND PELLING

SORENG AND GYALSHING

RANGPO AND

SINGTAMGANGTOK AND

MANGAN

KALIMPONG AND

DARJEELING

NEPAL

BHUTAN

6TH YEAR

8TH YEAR 10TH YEAR

12TH YEAR

14TH YEAR

16TH YEAR

(18TH YEAR)

(20TH YEAR)

Human Resource

Management And

Organization’s Hierarchy

The key personnel are Accountant (1), delivery boys (2), a chief chef (1), assistant chef (2), waiter (8), and Cleaners (3).

• It is our belief that employees who are dedicated to the success of Feaster’s Pvt. Ltd. Co. should be rewarded. Thus best employee will be given some addition incentives.

• This company will be recruiting only the skilled, qualified and experienced employees to give our valued customer the best value for what they pay us.

HR. POLICY

• The employees will also be send for further training in their specific field to keep them updated and make them more comfortable with their responsibilities.

• Currently for training purpose at state govt’s institute around 50% incentive is provided for local employees.

• As the company grows, new employees will be trained and supervised by original employees who have been promoted to a leadership position.

HR. POLICY

The employee of the Feaster’s Pvt. Limited Co. will enjoy the following benefits:• Free Afternoon Lunch • One week vacation after a year of

employment.• Sick Leave and Casual Leave will be

provided.• Rewards and Additional Incentives for best

employee every year.

EMPLOYEE BENEFITS

ORGANIZATION STRUCTURE

Managers cum Owners

Chief Waiter

Waiters

Cleaners

Deliver boys cum VendorsAccountant

Chief Chefs Chefs

Leave No. of Days (p.a.)

Accumulation Limit

Casual Leave 6 Nil

Sick Leave 12 (max) 30

Leave policy

Quality Policy

(including Corporate Social Responsibility)

QUALITY POLICY

Our quality policy will be• Waste Management

( inclusive of corporate social responsibility)

• Inventory Quality Control

• Supply Chain Management

• Customer’s Feedback.

• All waste will be placed in bin liners and then sealed by knotting or tying the opening of the bin liner before being placed in a bin.

• Waste bin liners should not be over loaded with waste to a point where they are likely to burst open.

WASTE MANAGEMENT

Use me

Types of Waste

Biodegradable

Non biodegradabl

e(Recyclable)

Non recyclable

Wastes like vegetable peels and remains

Will be sent to organic farmers as a part of our corporate social responsibilityof promoting organic farming

Nearest recycle center

as a part of our

corporate social

responsibility of reduce, reuse and

recycle

Use me

To municipal dustbin as a part of CSR to keep city clean and

healthy

WASTE MANAGEMENT AS PART OF CORPORATE SOCIAL RESPONSIBILITY(CSR)

• Quality control is a vital aspect of inventory - especially as it may affect the quality of service or the quality of the finished product (food).

• Efficient stock control should incorporate stock tracking and batch tracking.

QUALITY CONTROL FOR INVENTORY

• Goods will be checked systematically for quality, faults identified and the affected batch weeded out. This will allow us to raise any problems with our supplier and at the same time demonstrate the safety and quality of your finished product here cooked food.

• With a good quality stock control system, this kind of tracking is relatively straightforward. Manual stock control methods can also use codes to systematize tracking and make it easier to trace particular batches.

QUALITY CONTROL FOR INVENTORY

• Supply chain operations within an organization should be constantly reviewed to identify where improvements can be made or deficiencies eliminated.

• One method to help do this is to perform a series of benchmarking tests on their supply chain processes.

• Benchmarking or goal setting allows a company to assess the opportunities they may have for improving a number of areas in the supply chain including productivity, inventory accuracy, shipping accuracy, storage density and bin-to-bin time.

QUALITY CONTROL FOR SUPPLY CHAIN

CUSTOMER FEEDBACK

FORMQuality of foodo Pooro Averageo Goodo Excellent

Customer serviceo Poor o Average o Goodo Excellent

Cleanlinesso Poor o Average o Goodo Excellent

Ambianceo Poor o Average o Goodo Excellent

Staff behavior, appearance and attitudeo Poor o Average o Goodo Excellent

Menu Rangeo Poor o Average o Goodo Excellent

Restaurant Overall Performanceo Poor o Average o Goodo Excellent

Our service as compared to your first visito Poor o Average o Goodo Excellent(is it is your first visit jump to next question)

Priceo Poor o Average o Goodo Excellent

CUSTOMER FEEDBACK

FORM

What would you like to see change/improve at Feaster’s Unit (the one you visited)?________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Email ID and contact no. (optional) ___________________________________________________________________________

CUSTOMER FEEDBACK

FORM

Technology

Computer Wipro Computers

Telephone Mordem: LG BSNL (service provider)

Internet and FaxBSNL (service provider)

PrinterHewlett- Packard (HP)

Accounting SoftwareQuick books Pro 2005: Great for keeping financial records.

E-mailGoogle mail: To inform guests of confirmations, deals, cancellations, local weather, etc. (as per now)

TECHNOLOGY

Layout Planning

PAVEMENT

STAIRCASE

LAYOUT PLAN FOR FEASTER’S PRIVATE LIMITED OF COMMERCIAL PROPERTY, SHAKTIPEETH NAGAR JORETHANG, (PROPOSED

COMMERCIAL SITE)

USED BY PERMISSION OF PROPERTY OWNER: MRS. SACHNA RAI FOR LAYOUT PLAN FOR FEASTER’S

PROJECT AT GLANCE

STATE BANK OF INDIA (TERM LOAN)

?ANY QUERIES

YOU ARE WELCOME TO CLARIFY

THANK YOU

business plan for a restaurant

Documents