final project sip anil hospitality venture ltd

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A PROJECT REPORT ON

RESEARCH & COMPETITIVEANALYSIS

IN PARTIAL FULLFILMENT OF THE REQUIREMENTS OF SUMMER

INTERNSHIP PROGRAMME IN THE MBA DEGREE OF GUJARATTECHNOLOGICAL UNIVERSITY

PREPARED BY: - HARSH KOTHARI

GLS-ICT (BATCH 2010-2012)

ROLL NO: G1013

SUBMITED TO: DR. KAVITA KSHATRIYA

EXTERNAL GUIDE: SHILPANAIR [MARKETING MANAGER]

COMPANY NAME: ANIL HOSPITALITY VENTURE LTD.

GLS INSTITUTE OF COMPUTER TECHNOLOGY

AHMEDABAD [ GLS-MBA ]


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GLS INSTITUTE OF COMPUTER TECHNOLOGY

(GLS-ICT MBA)

Certificate

This is to certify that Mr. Enrolment No. 107140592042

student GLS INSTITUTE OF COMPUTER TECHNOLOGY (GLS-MBA) has

successfully completed his Summer Project on

at in

partial fulfillment of the requirements of MBA programme of Gujarat

Technological University. This is his original work and has not been submitted

elsewhere.

Date: _________________

Place: _________________

_______________

Dr. Hitesh Ruparel

____________________

Dr. Kavita Kshatriya

Professor & Project

Guide


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Declaration

I , Enrolment No. 107140592042 student of Gls institute of

computer technology hereby declare that I have successfully completed this project

on research and competitive analysisin the academic year 2010-2011.

I declare that this submitted work is done by me and to the best of my knowledge;

no such work has been submitted by any other person for the award of degree or

diploma.

I also declare that all the information collected from various secondary and primary

sources has been duly acknowledged in this project report.

Name


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PREFACE

Barring price wars among the leaders, nothing marked the

restaurant sector.

Feeling great pleasure in presenting this project report based on

competitive analysis of restaurant. I have prepared this report by

performing research work during my summer internship program in Anil

hospitality venture Ltd.

A pure subsidiary branch of a Anil groups and company. This summer

internship training is the part of our M.B.A programmed. Which is thebest medium of getting practical knowledge. Only studying of

management theories do not serve the purpose of our M.B.A program.

Getting of practical knowledge is equally important as getting of

theoretical knowledge. Thus this summer internship program is very

helpful in getting experience of working in a real practical world.

While studying different marketing cases and problems during my

graduate and post graduate program I have mention that lack of

marketing strategy management is one of the major causes for thecompany.

Proper management of marketing Strategy is very much important to

maintain the continuous flow of the business operations. Hence it is

playing a key role in success of the company.

Hence I have prepared this project on Competitive analysis of

restaurant which will be helpful to all those people interested in it.

I am very much thankful to my internal guide Dr. Kavita Kshatriya andto my external guide Shilpa Nair marketing manager of company for

giving me guidance in undertaking research work and in preparing my

project report.


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ACKNOWLEDGMENT

A pleasant task of reciprocating by words to those who helped me directly

or indirectly in shaping this project work is constrained only by a limited

space for describing the nature of debts to each one of them.

My deepest sense of reverence and ineptness to our Dr. kavita

kshatriya for her keen interest, invaluable guidance, inspiration,

immense zeal for hard work, perfection and a positive outlook towards

the subject.

Her scholarly intellect, profile persuasiveness and insistence on realityhave always been and shall always to be a guiding light in the darkness of

our ignorance.

I express my deep sense of gratitude and ineptness towards Dr. Hitesh

Ruparel Director of G.L.S Institute of Computer Technology, Ahmedabad,

for providing me invaluable guidance during my project work.

I am also thankful to my external guide Shilpa Nair and all other staff

members ofAnil hospitality venture Ltd.

I express my deepest sense of regards to all my faculty members for

their co-operation during the study of project.

I express my cordial thanks to my friends and all my classmates who

have directly or indirectly helped me during the project.


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EXECUTIVE SUMMARY

In this development and changing world, I feel proud for being a student of

M.B.A full time course offered by Gujarat Technological University,

Ahmedabad.

This project is based on research and competitive analysis of Amazorestaurant.

This project starts with the introduction of the restaurant industry and the

company, basics of what company is doing to retain its customer and other

various schemes that they introduced.

Its aspects in the company and the calculation of the operating cycle from

which we can understand the companys condition , SWOT analysis, findings

and porters five force strategy.

That also been a promotion strategy for amazo restaurant. and the

marketing component to be related to marketing of amazo.

Analytical part of the report contain companys & competitors part of

strategy for the part of what they are doing to attract the customers .

Other than that analysis of the customer satisfaction to the relevant to the

restaurant .


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INDEX

Sr.No.

Particulars Page.No.

I Certificate 2

II Declaration 3

III Preface 4

IV Acknowledgement 5

V Executive Summary 6

Chapters

CH-1 Project Introduction 9

1.1 Statement of problem 10

1.2 Objectives of study 10

1.3 Research methodology 11

1.4 Research design 12

1.5 Usefulness & limitations 13

CH-2 Company introduction 14

2.1 Overview of company 15

CH-3 Restaurant industry 21

3.1 Introduction of Restaurantindustry

22

3.2 Types of Restaurants 23

3.3 Types of Cuisines 37

3.4 Growth of Restaurantindustry in India

51

3.5 Restaurant Industryanalysis

55

CH-4 Competitive Analysis 58


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4.1 Introduction aboutcompetitive analysis

59

4.2 Introduction about Amazo 60

4.3 Competitors of Amazo 61

4.4 Comparison of competitorswith Amazo

68

4.5 Promotion Mix Strategy ofAmazo

70

4.6 SWOT Analysis 73

4.7Porters five force analysis 74

4.8 Marketing Components ofAmazo 76

CH-5 Data analysis 79

5.1 Analysis of questionnaires 80

5.2 Hypothesis 99

CH-6

Ch-7

Ch-8

Ch-9

Conclusion

Suggestions

Bibliography

Annexure

100

101

102

103


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CH- 1

PROJECT INTRODUCTION


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1.1 STATEMENT OF PROBLEM

To study and analyze the current marketing strategy adopted by firm

for Restaurant.

1.2 OBJECTIVE OF THE STUDY

Each research study has its own specific purpose. It is like to discover toQuestion through the application of scientific procedure.

But the main aim of our research to find out the truth that is hidden andwhich has not been Discovered as yet.

Our research study has following objectives:-

PRIMARY OBJECTIVE: -

To know about the competitive position ofAmazo restaurant in competitivemarket.

SECONDARY OBJECTIVE: -

To explore new sources for increasing revenue.

To examine the current market Competition.

To examine the current awareness level of different outlets of the

restaurant.

To understand in brief an overall scenario of companys strategies fortheir restaurant.


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1.3 RESEARCH METHODOLOGY

Population :- Ahmedabad City.

Sample Unit :- Based on current customers and potential want to becustomers and generalized random sampling unit.

Sample size :- Satellite, Navarangpura , Paldi , Gurukul Location wise

samples and in each sample unit there are 25 samples of customersatisfaction. And for general restaurant questionnaire 20 samples.

Research instrument :- Questionnaire fill up of customer & generalrestaurant Questionnaires.

Data Collection :- The focus of study is on attitudes and satisfaction .The

importance of primary data cannot be over-emphasized. however, secondary

data will also be collected to augment the studies.

Data collection instrument :- The researcher will collect data by

administering a questionnaire.

Data Analysis:-The responses to the structured close-ended questions will

be rated in percentages .The percentage of respondents for each alternative

will be given and analyzed. The data collected will be analyzed.

Sampling Technique:- It obvious from the definition of the population

above that a census is not feasible in this study. Accordingly, the researcher

will adopt the survey type of research in which a sample from the target

population will be used for the study.

Secondary data:-companys website, companys past analysis data,

Newspapers, journals & Business Magazines.


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1.4 RESEARCH DESIGN

Questionnaires are used to collect data about a particular product , serviceor any other factor.

You can collect information from many people at a time which can beevaluated easily using tabulation and conversations.

Before making a questionnaire you have to be clear in your mind about thepurpose of making the questionnaire. Sometimes too many questions canmislead the targets.

Also it consumes a lot of time for evaluation and analysis. You should stickto your goal while writing the questions and be specific and pragmatic.

You can make a rough note of all the things you are expecting from aquestionnaire. Give choices, options and time to think for the consumers.Avoid long and complex sentences.

Questions related to private life of people should not be included. Think

about the input you want, the reason for it and how it can be obtained.

TYPES OF RESEARCH

The research is based on Descriptive research.

Descriptive Research: - Descriptive research includes surveys andfact finding enquires of different kinds.

The major purpose of descriptive research is description of the state ofaffairs as it exists at present.

Researcher has no control over the variables of this type of research.


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1.5 USEFULNESS & LIMITATIONS

USEFULNESS

Research will help the management students to understand the

Companys marketing strategy for restaurant , cafeteria & gelato.

It will help to the company to know about its current situation in the

restaurant market . It will help to the customers to get a brief idea about the restaurant

cafeteria & gelato.

It will also help to all those other people who are interested in studying

competitive analysis on restaurant.

LIMITATIONS

There are various limitations of my study which are as follows:

The main limitation of my research is that performance evaluation was

limited to the mentioned analytical tool.

Size of the research may not be substantial.

There was lack of time on the part of respondents.

Because of the confidential information could not be collected, this made

the study a narrow one.

The survey was carried through questionnaire and the questionswere based on perception.


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CH- 2

COMPANYS INTRODUCTION


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2.1 OVERVIEW OF THE COMPANY

The ANIL Hospitality Venture Limited is the unit of Anil group based in

Gujarat & focus on hospitality domain.

It currently caters to the eating Out needs and operates food outlets across

various formats.

The ANIL Group is Business Conglomerate with diversified commercial

interest and activities to reach out to maximum number of people and offerservices to large section of clientele.

Our fundamental role at the ANIL Group is to enable individuals, families and

our corporate customers to achieve stability and healthy, long-term success.

Anil Group is well known as for its Flagship Company Anil Products Limited

(APL), which is Indias oldest & finest Corn Wet Millers and enjoys leadership

position in the industry segment.

Today, APL is countrys leading Manufacturer & Supplier of Starch (Native /

Modified Starch) to its customers in India and across the Globe.

Starting with Corn Wet Milling business in late 30s, the ANIL Group has

worked on the strategy of expansion and growth in the related businesses

thereby maintaining leadership in highly competitive market.

As part of its initiatives, the Anil Group offers and serves individuals, clients

and customers across the world, which relies on our strength, expertise and

wisdom to help them navigate their chosen route to sustainable long term

success.


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HISTORY

The ANIL group, a business conglomerate with presence in diversified

industry products, was conceptualized and founded by Late Shri Chinubhai

Manibhai Sheth, under the brand of Anil Starch Products Limited.

Earlier, it was a part of LALBHAI group; a group that plays an important role

in the commercial, cultural and education development of the city of

Ahmedabad and Gujarat state.

However, as part of its diversification plan and restructuring exercise, the

ANIL group expanded its reach in several industrial categories, namely

Starch Manufacturing (industrial starch & edible starch)

Fermentation and Bio-Products (Enzymes, Flavorsfor food confectionaries /

pharma / beverages and neutraceuticals)

Commodity trading business (agriculture & energy)

Hospitality (chain of multi-cuisine restaurants)

Piston manufacturing (automobile engines, industrial engines and

agricultural engine)

In the Corn Wet Milling business, ANIL group is known to have one of theoldest and largest units in the country.

From a humble start of 1 ton / day grinding operations in the beginning, the

capacity witnessed exponential growth and touched 550 tonnes per day

mark.

Currently, the unit produces a complete range of starch products which

caters to the wide range of 30 end user industries.

Situated in the prime location of Ahmedabad in Gujarat state, the

manufacturing facilities and the infrastructure has country best known

professionals working with ultra-modern technology and quality-controlled

processes being executed.


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Vision and Corporate Philosophy

Vision

"To be Indias leading Business Group with global outlook offering innovative

value added Products and Services through Technological, Conceptual and

Execution Excellence."

Corporate Philosophy

ANIL Group has evolved in four ways:

1. Growth of existing businesses

2. Diversified in new businesses

3. Unified and strengthened the brand

4. Developed employee base organically and inorganically

Management

Professional Leadership with an Entrepreneurial Mindset.

Emphasis on people and collaborative relationships.

Adherence to Ethics and Business Practices.

Relentless commitment to improvement.

Forward Looking.

Social Responsibility to community, nation and environment.

Products and Services

Innovative . Uncompromising quality.

Integrated Solutions


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ANIL HOSPITALITY VENTURE LTD.

Anil hospitality venture limited is divided into four branches.

1.Amazo Restaurant

2.Amazo Cafe

3.Amazo Gelato

4.Amazo outdoor catering
http://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.htmlhttp://www.amazo.co.in/index.html


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SCHEMES OFFERED BY AMAZO TO THEIR CUSTOMERS


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CH-3RESTAURANT INDUSTRY


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3.1 INTRODUCTION OF RESTAURANT INDUSTRY

Restaurant companies are essentially retailers of prepared foods, and theiroperating performance is influenced by many of the same factors that effecttraditional retail stores.

For the most part, restaurants have business models that are relatively easyto understand, and the array on the Value Line page is the same as that of astandard industrial company.

Nonetheless, there are a number of unique factors to consider when making

investment decisions regarding this large and segmented industry.

Competition between restaurants is intense, since dining options abound.

And, while there are certainly dominant players in this industry (especiallyamong fast-food purveyors), no one company has the market cornered.

Indeed, virtually every restaurant location must compete not only againstother publicly traded chains, but also a wide array of small, localestablishments.

Competitors include everything from delis and pizzerias to fine-diningrestaurants. And, of course, it is relatively easy to forgo prepared foods,altogether, in favor of home cooking, which is usually a less expensiveoption.

Thus, restaurant meals are discretionary purchases, and the industry tendsto be highly cyclical.


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3.2 TYPES OF RESTAURANTS

There are various types ofrestaurants. Restaurants fall into several industry

classifications based upon menu style, preparation methods and pricing.

Additionally, how the food is served to the customer helps to determine the

classification.

Historically, restaurant referred only to places that provided tables whereone sat down to eat the meal, typically served by a waiter.

Following the rise offast food and take-out restaurants, a retronym for the

older "standard" restaurant was created, sit-down restaurant.

Most commonly, "sit-down restaurant" refers to a casual dining restaurant

with table service, rather than a fast food restaurant, where one orders food

at a counter.

Sit-down restaurants are often further categorized as "family-style" or

"formal".

In British English, the term restaurant almost always means an eating

establishment with table service, so the "sit-down" qualification is not

usually necessary.

Fast food and takeaway (take-out) outlets with counter service are not

normally referred to as restaurants. Outside of North-America, the terms

fast casual dining restaurants, family style, and casual dining are not used.

Junk food establishments would also not often be referred to as a'restaurant'.
http://en.wikipedia.org/wiki/Restauranthttp://en.wikipedia.org/wiki/Waiterhttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Take-outhttp://en.wikipedia.org/wiki/Retronymhttp://en.wikipedia.org/wiki/Dininghttp://en.wikipedia.org/wiki/Table_servicehttp://en.wikipedia.org/wiki/Fast_food_restauranthttp://en.wikipedia.org/wiki/Countertophttp://en.wikipedia.org/wiki/Full_course_dinnerhttp://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/British_Englishhttp://en.wikipedia.org/wiki/Full_course_dinnerhttp://en.wikipedia.org/wiki/Countertophttp://en.wikipedia.org/wiki/Fast_food_restauranthttp://en.wikipedia.org/wiki/Table_servicehttp://en.wikipedia.org/wiki/Dininghttp://en.wikipedia.org/wiki/Retronymhttp://en.wikipedia.org/wiki/Take-outhttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Waiterhttp://en.wikipedia.org/wiki/Restaurant


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The followings are the different types if the restaurant .

1.Fast food

Fast food restaurants emphasize speed of service. Operations range from

small-scale street vendors with carts to franchised mega-corporations

like Maccas.

2.Fast casual

Fast casual restaurants do not offer table service, but may offer non-

disposable plates and cutlery.

The quality of food and prices tend to be higher than those of a conventionalfast food restaurant but may be lower than casual dining.

Different types of fast casual restaurant

1.Bistro and brasserie

In France, a brasserie is a e doubling as a restaurant and serving single

dishes and other meals in a relaxed setting.

A bistro is a familiar name for a cafe serving moderately priced simple meals

in an unpretentious setting, especially in Paris; bistros have become

increasingly popular with tourists.

When used in English, the term bistro usually indicates either a fast casual

dining restaurant with a European-influenced menu or a cafs with a larger

menu of food.

Often the range of cuisine can be eclectic, while other restaurants focus on a

specific type, such as home-cooking, Chinese, Indian, or Swedish.
http://en.wikipedia.org/wiki/Fast_food_restauranthttp://en.wikipedia.org/wiki/Street_vendorhttp://en.wikipedia.org/wiki/Franchise_(business)http://en.wikipedia.org/wiki/Maccashttp://en.wikipedia.org/wiki/Fast_casual_restauranthttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Brasseriehttp://en.wikipedia.org/wiki/Caf%C3%A9http://en.wikipedia.org/wiki/Bistrohttp://en.wikipedia.org/wiki/Parishttp://en.wikipedia.org/wiki/English_languagehttp://en.wikipedia.org/wiki/English_languagehttp://en.wikipedia.org/wiki/Parishttp://en.wikipedia.org/wiki/Bistrohttp://en.wikipedia.org/wiki/Caf%C3%A9http://en.wikipedia.org/wiki/Brasseriehttp://en.wikipedia.org/wiki/Francehttp://en.wikipedia.org/wiki/Fast_casual_restauranthttp://en.wikipedia.org/wiki/Maccashttp://en.wikipedia.org/wiki/Franchise_(business)http://en.wikipedia.org/wiki/Street_vendorhttp://en.wikipedia.org/wiki/Fast_food_restaurant


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2 .Buffet and smorgasbordBuffets and smorgasbord offer patrons a selection of food at a fixed price.

Food is served on trays around bars, from which customers with plates serve

themselves.

The selection can be modest or very extensive, with the more elaborate

menus divided into categories such as salad, soup, appetizers, hot entres,

cold entres, and dessert and fruit.

The role of the waiter or waitress in this case is relegated to removal of

finished plates, and sometimes the ordering and refill of drinks.

In the United States, Buffets, Inc., is a large buffet chain corporation which

owns Old Country Buffet, Country Buffet, and Home Town Buffet.

Home Town Buffet popularized the "scatter buffet", which refers to the

layout of separate food pavilions.

Other American restaurant chains well-known for their buffets

include Golden Corral, which features food products presented in pans, So

plantation/Sweet Tomatoes, Gatti's Pizza, CiCi's Pizza, FreshChoice,Ponchos Mexican Buffet, Ryan's and Ponderosa

Steakhouse. Sizzler is another prominent restaurant offering a buffet.

3. Cafe

Cafes are informal restaurants offering a range of hot meals and made-to-

order sandwiches.

Coffee shops, while similar to cafes, are not restaurants due to the fact that

they primarily serve and derive the majority of their revenue from hot

drinks.

Many cafes are open for breakfast and serve full hot breakfasts. In some

areas cafes offer outdoor seating.
http://en.wikipedia.org/wiki/Buffethttp://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Buffets,_Inc.http://en.wikipedia.org/wiki/Old_Country_Buffethttp://en.wikipedia.org/wiki/HomeTown_Buffethttp://en.wikipedia.org/wiki/Golden_Corralhttp://en.wikipedia.org/wiki/Gatti%27s_Pizzahttp://en.wikipedia.org/wiki/CiCi%27s_Pizzahttp://en.wikipedia.org/wiki/Fresh_Choicehttp://en.wikipedia.org/wiki/Fresh_Choicehttp://en.wikipedia.org/wiki/Pancho%27s_Mexican_Buffethttp://en.wikipedia.org/wiki/Pancho%27s_Mexican_Buffethttp://en.wikipedia.org/wiki/Pancho%27s_Mexican_Buffethttp://en.wikipedia.org/wiki/Ryan%27shttp://en.wikipedia.org/wiki/Ponderosa_Steakhousehttp://en.wikipedia.org/wiki/Ponderosa_Steakhousehttp://en.wikipedia.org/wiki/Sizzlerhttp://en.wikipedia.org/wiki/Caf%C3%A9http://en.wikipedia.org/wiki/Caf%C3%A9http://en.wikipedia.org/wiki/Sizzlerhttp://en.wikipedia.org/wiki/Ponderosa_Steakhousehttp://en.wikipedia.org/wiki/Ponderosa_Steakhousehttp://en.wikipedia.org/wiki/Ryan%27shttp://en.wikipedia.org/wiki/Pancho%27s_Mexican_Buffethttp://en.wikipedia.org/wiki/Fresh_Choicehttp://en.wikipedia.org/wiki/Fresh_Choicehttp://en.wikipedia.org/wiki/CiCi%27s_Pizzahttp://en.wikipedia.org/wiki/Gatti%27s_Pizzahttp://en.wikipedia.org/wiki/Golden_Corralhttp://en.wikipedia.org/wiki/HomeTown_Buffethttp://en.wikipedia.org/wiki/Old_Country_Buffethttp://en.wikipedia.org/wiki/Buffets,_Inc.http://en.wikipedia.org/wiki/United_Stateshttp://en.wikipedia.org/wiki/Buffet


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3.Casual dining

A casual dining restaurant is a restaurant that serves moderately-pricedfood in a casual atmosphere. Except for buffet-style restaurants, casual

dining restaurants typically provide table service.

Casual dining comprises a market segment between fast food establishments

and fine dining restaurants.

Casual dining restaurants usually have a full bar with separate bar staff, a

larger beer menu and a limited wine menu.

They are frequently, but not necessarily, part of a wider chain, particularly in

the United States.

Entrepreneur Norman Brinker was the "father" of casual dining.

This type of restaurant caters to almost all kinds of people. People go here to

be able to have a lot of food choices and enjoy the relaxed kind of

atmosphere.

The prices in casual dining restaurants are usually not that high.

4.Family style

Family style restaurants are a type of casual dining restaurants with diners

seated at a communal table such as on bench seats.

The menu may include items targeted toward multiple age groups, including

young children and the elderly.

These restaurants tend to be single-family businesses.
http://en.wikipedia.org/wiki/Restauranthttp://en.wikipedia.org/wiki/Casualhttp://en.wikipedia.org/wiki/Buffethttp://en.wikipedia.org/wiki/Table_servicehttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Fine_dininghttp://en.wikipedia.org/wiki/Norman_Brinkerhttp://en.wikipedia.org/wiki/Small_businesshttp://en.wikipedia.org/wiki/Small_businesshttp://en.wikipedia.org/wiki/Norman_Brinkerhttp://en.wikipedia.org/wiki/Fine_dininghttp://en.wikipedia.org/wiki/Fast_foodhttp://en.wikipedia.org/wiki/Table_servicehttp://en.wikipedia.org/wiki/Buffethttp://en.wikipedia.org/wiki/Casualhttp://en.wikipedia.org/wiki/Restaurant


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5.Fine dining

Fine dining restaurants are full service restaurants with specific dedicatedmeal courses.

Decor of such restaurants feature higher quality materials with an eye

towards the "atmosphere" desired by the restaurateur.

The wait staff is usually highly trained and often wears more formal attire.

Fine-dining restaurants are almost always small businesses and are

generally either single-location operations or have just a few locations.

Food portions are smaller but more visually appealing. Fine dining

restaurants have certain rules of dining which must be followed by visitors

6.Multi cuisine vegetarian restaurant

Vegetarian cuisine refers to food that meets vegetarian standards by not

including meat and animal tissue products.

For lacto-ova vegetarianism (the most common type of vegetarianism in the

Western world), eggs and dairy products such as milk and cheese arepermitted.

For lacto vegetarianism, the earliest known type of vegetarianism (recorded

in India), dairy products such as milk and cheese are permitted.

The strictest forms of vegetarianism are veganism and fruitarians, which

exclude all animal products, including dairy products as well as honey, and

even some refined sugars if filtered and whitened with bone char.

Vegetarian foods can be classified into several different types:

Traditional foods that have always

been vegetarian (Cereals/grains, fruits, vegetables, nuts, etc.)
http://en.wikipedia.org/wiki/Foodhttp://en.wikipedia.org/wiki/Vegetarianismhttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Lacto-ovo_vegetarianismhttp://en.wikipedia.org/wiki/Western_worldhttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Dairy_producthttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Lacto_vegetarianismhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Dairy_producthttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Veganismhttp://en.wikipedia.org/wiki/Animal_producthttp://en.wikipedia.org/wiki/Honeyhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Bone_charhttp://en.wikipedia.org/wiki/Vegetarianhttp://en.wikipedia.org/wiki/Cerealhttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Cerealhttp://en.wikipedia.org/wiki/Vegetarianhttp://en.wikipedia.org/wiki/Bone_charhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Honeyhttp://en.wikipedia.org/wiki/Animal_producthttp://en.wikipedia.org/wiki/Veganismhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Dairy_producthttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Lacto_vegetarianismhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Dairy_producthttp://en.wikipedia.org/wiki/Egg_(food)http://en.wikipedia.org/wiki/Western_worldhttp://en.wikipedia.org/wiki/Lacto-ovo_vegetarianismhttp://en.wikipedia.org/wiki/Meathttp://en.wikipedia.org/wiki/Vegetarianismhttp://en.wikipedia.org/wiki/Food


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Textured vegetable protein (TVP), made from defatted soy flour, often

included in chili and burger recipes in place of ground meat.

Meat analogues, which mimic the taste, texture, and appearance of meat

and are often used in recipes that traditionally contained meat.

Vegans may also use analogues for eggs and dairy products.

Foods used in vegetarian cuisine

Food regarded as suitable for vegetarians typically includes:

Cereals/grains: maize, hempseed, corn, wheat, rice, barley, sorghum, mil

let, oats, rye, triticale, buckwheat, fonio, quinoa; derived products such

as flour (dough, bread, pasta, baked goods).

Vegetables (fresh or pickled) and mushrooms though some strictIndian

vegetarians do not eat mushrooms); derived products such as vegetable

fats and oils.

Fruit (fresh or dried)

Legumes: beans (including soybeans and soy products suchas tempeh, tofu, soy milk, and TVP), chickpeas, peas, lentils, peanuts)

Tree nuts and seeds.

Spices and herbs.

Other foods such as seaweed.

Food suitable for several types of the vegetarian cuisine:

Dairy products (milk, butter, cheese (except for cheese

containing rennet of animal origin), yogurt (excluding yogurt madewith gelatin), etc.) not eaten by vegans and pure ovo-vegetarians

Eggs not eaten by vegans and pure lacto-vegetarians

Honey not eaten by most vegans.
http://en.wikipedia.org/wiki/Textured_vegetable_proteinhttp://en.wikipedia.org/wiki/Meat_analoguehttp://en.wikipedia.org/wiki/Recipehttp://en.wikipedia.org/wiki/Cerealhttp://en.wikipedia.org/wiki/Grainhttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Hempseedhttp://en.wikipedia.org/wiki/Sweet_cornhttp://en.wikipedia.org/wiki/Wheathttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Barleyhttp://en.wikipedia.org/wiki/Sorghumhttp://en.wikipedia.org/wiki/Millethttp://en.wikipedia.org/wiki/Millethttp://en.wikipedia.org/wiki/Oathttp://en.wikipedia.org/wiki/Ryehttp://en.wikipedia.org/wiki/Triticalehttp://en.wikipedia.org/wiki/Buckwheathttp://en.wikipedia.org/wiki/Foniohttp://en.wikipedia.org/wiki/Quinoahttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Picklinghttp://en.wikipedia.org/wiki/Edible_mushroomhttp://en.wikipedia.org/wiki/Vegetable_fats_and_oilshttp://en.wikipedia.org/wiki/Vegetable_fats_and_oilshttp://en.wikipedia.org/wiki/Vegetable_fats_and_oilshttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Legumeshttp://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/Soybeanhttp://en.wikipedia.org/wiki/Tempehhttp://en.wikipedia.org/wiki/Tofuhttp://en.wikipedia.org/wiki/Soy_milkhttp://en.wikipedia.org/wiki/Textured_vegetable_proteinhttp://en.wikipedia.org/wiki/Chickpeahttp://en.wikipedia.org/wiki/Peahttp://en.wikipedia.org/wiki/Lentilhttp://en.wikipedia.org/wiki/Peanuthttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/List_of_edible_seedshttp://en.wikipedia.org/wiki/List_of_edible_seedshttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Seaweedhttp://en.wikipedia.org/wiki/Seaweedhttp://en.wikipedia.org/wiki/Dairy_producthttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Rennethttp://en.wikipedia.org/wiki/Yogurthttp://en.wikipedia.org/wiki/Gelatinhttp://en.wikipedia.org/wiki/Gelatinhttp://en.wikipedia.org/wiki/Yogurthttp://en.wikipedia.org/wiki/Rennethttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Butterhttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Dairy_producthttp://en.wikipedia.org/wiki/Seaweedhttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/List_of_edible_seedshttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Peanuthttp://en.wikipedia.org/wiki/Lentilhttp://en.wikipedia.org/wiki/Peahttp://en.wikipedia.org/wiki/Chickpeahttp://en.wikipedia.org/wiki/Textured_vegetable_proteinhttp://en.wikipedia.org/wiki/Soy_milkhttp://en.wikipedia.org/wiki/Tofuhttp://en.wikipedia.org/wiki/Tempehhttp://en.wikipedia.org/wiki/Soybeanhttp://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/Legumeshttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Vegetable_fats_and_oilshttp://en.wikipedia.org/wiki/Vegetable_fats_and_oilshttp://en.wikipedia.org/wiki/Edible_mushroomhttp://en.wikipedia.org/wiki/Picklinghttp://en.wikipedia.org/wiki/Vegetablehttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Pastahttp://en.wikipedia.org/wiki/Breadhttp://en.wikipedia.org/wiki/Doughhttp://en.wikipedia.org/wiki/Flourhttp://en.wikipedia.org/wiki/Quinoahttp://en.wikipedia.org/wiki/Foniohttp://en.wikipedia.org/wiki/Buckwheathttp://en.wikipedia.org/wiki/Triticalehttp://en.wikipedia.org/wiki/Ryehttp://en.wikipedia.org/wiki/Oathttp://en.wikipedia.org/wiki/Millethttp://en.wikipedia.org/wiki/Millethttp://en.wikipedia.org/wiki/Sorghumhttp://en.wikipedia.org/wiki/Barleyhttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Wheathttp://en.wikipedia.org/wiki/Sweet_cornhttp://en.wikipedia.org/wiki/Hempseedhttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Grainhttp://en.wikipedia.org/wiki/Cerealhttp://en.wikipedia.org/wiki/Recipehttp://en.wikipedia.org/wiki/Meat_analoguehttp://en.wikipedia.org/wiki/Textured_vegetable_protein


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7.Theme restaurant

Theme restaurants are restaurants in which the concept of the restaurant

takes priority over everything else, influencing the architecture, food, music,

and overall 'feel' of the restaurant.

The food usually takes a backseat to the presentation of the theme, and

these restaurants attract customers solely on the premise of the theme

itself.

Popular chain restaurants such as Applebee's or Bennigans despite having

a distinct and consistent style throughout their locations would not beconsidered to be theme restaurants by most people.

Theme restaurants have an instantly recognizable, easily articulable concept

that can be summed up in a few words at most, an almost cartoonish

exaggeration of an idea.

The popular Rainforest Cafe restaurants have the obvious theme of a

"Tropical Rainforest".

Medieval Times has its theme of "Medieval Europe". The Jekyll & HydeClub evokes an atmosphere of Jack the Ripper and Victorian horror novels.

Some theme restaurants use controversial images, contexts, or ideas. The

most notorious of them is Hitler's Cross, in Mumbai, India.

One strange but famous theme restaurant in Berlin, Germany is called

"Dasklo" (German for "The toilet") it depicts the insides of a toilet.

Many people consider the Rainforest Cafe to be the prototypical theme

restaurant, and the restaurant which kicked off the theme restaurant fad.
http://en.wikipedia.org/wiki/Restauranthttp://en.wikipedia.org/wiki/Architecturehttp://en.wikipedia.org/wiki/Applebee%27shttp://en.wikipedia.org/wiki/Benniganshttp://en.wikipedia.org/wiki/Rainforest_Cafehttp://en.wikipedia.org/wiki/Jekyll_%26_Hyde_Clubhttp://en.wikipedia.org/wiki/Jekyll_%26_Hyde_Clubhttp://en.wikipedia.org/wiki/Rainforest_Cafehttp://en.wikipedia.org/wiki/Rainforest_Cafehttp://en.wikipedia.org/wiki/Jekyll_%26_Hyde_Clubhttp://en.wikipedia.org/wiki/Jekyll_%26_Hyde_Clubhttp://en.wikipedia.org/wiki/Rainforest_Cafehttp://en.wikipedia.org/wiki/Benniganshttp://en.wikipedia.org/wiki/Applebee%27shttp://en.wikipedia.org/wiki/Architecturehttp://en.wikipedia.org/wiki/Restaurant


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Theme restaurants often depend on tourist business, since the theme soon

becomes stale to locals, and the focus is not necessarily placed on good foodand service.

Certain tourist destinations such as the Mall of America or Orlando,

Florida have better chances of supporting theme restaurants. Theme

restaurants are generally common at theme parks, such as Universal

Studios.

The father of the theme restaurant, credited as being the pioneer of the

genre, was David Tallchief, a Texan who served as a bomber pilot in World

War II and who died on October 29, 2007 at age 84.

Beginning in the 1960s, he decorated restaurants as Polynesian islands,

New England fishing villages and French farmhouses (barricaded with

sandbags to protect against German bombardment).

His Proud Bird restaurant at the Los Angeles International Airport had

headphones at each table so that diners could listen to control-tower

chatter.

Almost all of his restaurants were in Southern California. His company,Specialty Restaurants, grew to revenues of $185 million at its peak in 1980.

Some well known theme restaurants Of Ahmedabad

1. Souq

2. Jungle Bookh

3. The villege

4. Vishala

5. Rajwadu
http://en.wikipedia.org/wiki/Mall_of_Americahttp://en.wikipedia.org/wiki/Orlando,_Floridahttp://en.wikipedia.org/wiki/Orlando,_Floridahttp://en.wikipedia.org/wiki/Universal_Studioshttp://en.wikipedia.org/wiki/Universal_Studioshttp://en.wikipedia.org/wiki/David_Tallichethttp://en.wikipedia.org/wiki/Texashttp://en.wikipedia.org/wiki/World_War_IIhttp://en.wikipedia.org/wiki/World_War_IIhttp://en.wikipedia.org/wiki/World_War_IIhttp://en.wikipedia.org/wiki/World_War_IIhttp://en.wikipedia.org/wiki/Texashttp://en.wikipedia.org/wiki/David_Tallichethttp://en.wikipedia.org/wiki/Universal_Studioshttp://en.wikipedia.org/wiki/Universal_Studioshttp://en.wikipedia.org/wiki/Orlando,_Floridahttp://en.wikipedia.org/wiki/Orlando,_Floridahttp://en.wikipedia.org/wiki/Mall_of_America


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Some Theme restaurants

1.Buns and Guns: Beirut, Lebanon:-

AtBuns & Gunsin Beirut, Lebanon, everything is military themed from

the dcor and names of the menu items to the helicopter sounds that play

constantly in the background.

Manager Yussef Ibrahim says that the theme reflects the mood of the city

during Lebanons 2006 war with Israel, and that while some patrons may

find it disturbing, most are amused.

You can order yourself an M16 Carbine meat sandwich, a Mortar burger or a

Terrorist meal (which happens to be vegetarian). Displayed at the entrance

is the restaurants slogan, Sandwiches Can Kill You.
http://www.latimes.com/news/nationworld/world/la-fg-eatery1-2008jul01,0,2421551.storyhttp://www.latimes.com/news/nationworld/world/la-fg-eatery1-2008jul01,0,2421551.storyhttp://www.latimes.com/news/nationworld/world/la-fg-eatery1-2008jul01,0,2421551.storyhttp://www.latimes.com/news/nationworld/world/la-fg-eatery1-2008jul01,0,2421551.story


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2.Hitlers Cross Mumbai, India:-

Hitlers Cross, in Mumbai, India, understandably provoked a lot of anger

from the community when it debuted in August of 2006.

On display was a giant poster of Hitler, and the o in cross on the

restaurants large illuminated sign contained a swastika.

Just one week later, the restaurant was forced to change its name to the

ambiguous The Cross and remove all Hitler and nazi memorabilia.
http://news.bbc.co.uk/2/hi/south_asia/5275866.stmhttp://news.bbc.co.uk/2/hi/south_asia/5275866.stmhttp://news.bbc.co.uk/2/hi/south_asia/5275866.stmhttp://news.bbc.co.uk/2/hi/south_asia/5275866.stmhttp://news.bbc.co.uk/2/hi/south_asia/5275866.stm


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3.Maid Cafes Tokyo, Japan:-

Those with maid fetishes and fans of Japanese otaku (geek) culture can

enjoy a meal like no other at one of the many maid-themed cafes in the

Tokyo area, including this one called@home.

Giggling women in cartoonish maid costumes call patrons master and pat

them on the heads like babies. Its not about the food here which is

usually overpriced and less than appetizing, like spaghetti topped with

ketchup.

Its about the service, which often includes playing games like Barrel ofMonkeys (for a fee, of course) and, uh, ear cleaning.
http://www.nationalpost.com/loveandsex/story.html?id=296275http://www.nationalpost.com/loveandsex/story.html?id=296275http://www.nationalpost.com/loveandsex/story.html?id=296275http://weburbanist.com/wp-content/uploads/2008/08/maid-restaurant.jpghttp://weburbanist.com/wp-content/uploads/2008/08/maid-restaurant.jpghttp://www.nationalpost.com/loveandsex/story.html?id=296275


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4.Hobbit House Manila, Philippines:-

Long before the Lord of the Rings trilogy debuted on theatre screens,

the Hobbit House was founded in Manila by former Peace Corps volunteer

and Tolkien fan Jim Turner.

Dont expect to find the sort of lush Middle Earth scenery that filled the

movies, however what youll encounter instead if you stop to dine at the

Hobbit House is a staffof the smallest waiters in the world.

Thats right, check your political correctness at the door this is one group

of little people who are okay with being referred to as hobbits.
http://www.hobbithousemanila.com/http://www.hobbithousemanila.com/


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5.Robot-Staffed Restaurant Nuremburg, Germany:-

One restaurant in Nuremburg, Germany cut out wait staff altogether,

relying. Alas, they werent walking, talking robots wearing aprons or

anything really fun like that.

Rather, it was centered around automation customers ordered via touch

screens, and moments later the food traveled to their tables on a spiral

slide.

It might have saved diners money on tips, but apparently the concept didnt

go over too well, as the restaurant was not open long.


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3.3 TYPES OF CUISINES

1.MEXICAN CUISINE

2.ITALIAN CUISINE

3.PAN ASIAN CUISINE

4.CHINESE CUISINE

5.INDIAN CUISINE

MEXICAN CUISINE

HISTORY

Mexican cuisine is a style of food that originates in Mexico. It is known

for its varied flavors, colorful decoration, and variety of spices and

ingredients, many of which are native to the country.

The cuisine of Mexico has evolved through the centuries through a

blending of indigenous and European elements since the 16th century.In November 2010 Mexican cuisine was added by UNESCO to its lists of the

world's "intangible cultural heritage.

ELEMENTS

The staples of Mexican cuisine are typically corn and beans. Corn is

used to make masa, a dough for tamales, tortillas, gorditas, and many

other corn-based foods.

Corn is also eaten fresh, as corn on the cob and as a component of a

number of dishes. Squash and peppers also prominent in Mexican cuisine.

The most frequently used herbs and spices in Mexican cuisine are chilli

powder, oregano, cilantro, epazote, cinnamon. Chipotle,smoke-dried

jalapeo chilli, is also common in Mexican cuisine. Many Mexican dishes

also contain garlic and onions.
http://en.wikipedia.org/wiki/UNESCOhttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/Masahttp://en.wikipedia.org/wiki/Tamalehttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Gorditahttp://en.wikipedia.org/wiki/Corn_on_the_cobhttp://en.wikipedia.org/wiki/Squash_(plant)http://en.wikipedia.org/wiki/Chili_pepperhttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Chilli_powderhttp://en.wikipedia.org/wiki/Chilli_powderhttp://en.wikipedia.org/wiki/Oreganohttp://en.wikipedia.org/wiki/Corianderhttp://en.wikipedia.org/wiki/Dysphania_ambrosioideshttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Cinnamonhttp://en.wikipedia.org/wiki/Dysphania_ambrosioideshttp://en.wikipedia.org/wiki/Corianderhttp://en.wikipedia.org/wiki/Oreganohttp://en.wikipedia.org/wiki/Chilli_powderhttp://en.wikipedia.org/wiki/Chilli_powderhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Chili_pepperhttp://en.wikipedia.org/wiki/Squash_(plant)http://en.wikipedia.org/wiki/Corn_on_the_cobhttp://en.wikipedia.org/wiki/Gorditahttp://en.wikipedia.org/wiki/Tortillahttp://en.wikipedia.org/wiki/Tamalehttp://en.wikipedia.org/wiki/Masahttp://en.wikipedia.org/wiki/Beanhttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/UNESCO


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PICTURES OF MEXICAN CUISINE


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ITALIAN CUISINE

HISTORY

Italian cuisine has developed through centuries of social and political

changes, with roots as far back as the 4th century BC. Italian cuisine in itself

takes heavy influences, including Etruscan, ancient Greek, ancient

Roman, Byzantine, Jewish and Arab cuisines.

Significant changes occurred with the discovery of the New World with the

introduction of items such as potatoes, tomatoes, bell peppers and maize,

now central to the cuisine but not introduced in quantity until the 18thcentury.

Italian cuisine is noted for its regional diversity, abundance of difference in

taste, and is known to be one of the most popular in the world, with

influences abroad.

ELEMENTS

Ingredients and dishes vary by region. Many dishes that were once regional,

however, have proliferated with variations throughout the country.Cheese and wine are a major part of the cuisine, with many variations

and Denominazione di origin controlled (DOC) laws. Coffee,

specifically espresso, has become important in Italian cuisine.

Italian cuisine has developed over the centuries. Although the country

known as Italy did not unite until the 19th century, the cuisine can claim

traceable roots as far back as the 4th century BCE.

Through the centuries, neighboring regions, conquerors, high-profile chefs,

political upheaval and the discovery of the New World have influenced one ofthe premiere cuisines in the world.
http://en.wikipedia.org/wiki/Etruscan_civilizationhttp://en.wikipedia.org/wiki/Ancient_Greek_cuisinehttp://en.wikipedia.org/wiki/Ancient_Roman_cuisinehttp://en.wikipedia.org/wiki/Ancient_Roman_cuisinehttp://en.wikipedia.org/wiki/Byzantine_cuisinehttp://en.wikipedia.org/wiki/Jewish_cuisinehttp://en.wikipedia.org/wiki/Arab_cuisinehttp://en.wikipedia.org/wiki/New_Worldhttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Bell_pepperhttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Regions_of_Italyhttp://en.wikipedia.org/wiki/Italian_winehttp://en.wikipedia.org/wiki/Denominazione_di_origine_controllatahttp://en.wikipedia.org/wiki/Coffeehttp://en.wikipedia.org/wiki/Espressohttp://en.wikipedia.org/wiki/Espressohttp://en.wikipedia.org/wiki/Coffeehttp://en.wikipedia.org/wiki/Denominazione_di_origine_controllatahttp://en.wikipedia.org/wiki/Italian_winehttp://en.wikipedia.org/wiki/Regions_of_Italyhttp://en.wikipedia.org/wiki/Maizehttp://en.wikipedia.org/wiki/Bell_pepperhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/New_Worldhttp://en.wikipedia.org/wiki/Arab_cuisinehttp://en.wikipedia.org/wiki/Jewish_cuisinehttp://en.wikipedia.org/wiki/Byzantine_cuisinehttp://en.wikipedia.org/wiki/Ancient_Roman_cuisinehttp://en.wikipedia.org/wiki/Ancient_Roman_cuisinehttp://en.wikipedia.org/wiki/Ancient_Greek_cuisinehttp://en.wikipedia.org/wiki/Etruscan_civilization


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PICTURES OF ITALIAN CUISINE


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PAN ASIAN CUISINE

HISTORY

Asian cuisine styles can be broken down into several regional styles that

have roots in the peoples and cultures of those regions.

The major types can be roughly defined as East Asian with its origins

in Imperial China and now encompassing modern Japan and the Korean

peninsula; Southeast Asian which

encompasses Cambodia, Laos, Thailand, VietNam, Brunei, Indonesia, Malays

ia, Singapore, and the Philippines; South Asian derived the states that oncemade up British India .

Burma, India, Sri Lanka and Pakistan as well as several other countries in

this region of the continent, Central Asian and Middle Eastern.

PICTURES OF PAN ASIAN CUISINE
http://en.wikipedia.org/wiki/Imperial_era_of_Chinese_historyhttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Korean_peninsulahttp://en.wikipedia.org/wiki/Korean_peninsulahttp://en.wikipedia.org/wiki/Cambodiahttp://en.wikipedia.org/wiki/Laoshttp://en.wikipedia.org/wiki/Thailandhttp://en.wikipedia.org/wiki/Viet_Namhttp://en.wikipedia.org/wiki/Bruneihttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Malaysiahttp://en.wikipedia.org/wiki/Malaysiahttp://en.wikipedia.org/wiki/Singaporehttp://en.wikipedia.org/wiki/Philippineshttp://en.wikipedia.org/wiki/British_Indiahttp://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Sri_Lankahttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Pakistanhttp://en.wikipedia.org/wiki/Sri_Lankahttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Burmahttp://en.wikipedia.org/wiki/British_Indiahttp://en.wikipedia.org/wiki/Philippineshttp://en.wikipedia.org/wiki/Singaporehttp://en.wikipedia.org/wiki/Malaysiahttp://en.wikipedia.org/wiki/Malaysiahttp://en.wikipedia.org/wiki/Indonesiahttp://en.wikipedia.org/wiki/Bruneihttp://en.wikipedia.org/wiki/Viet_Namhttp://en.wikipedia.org/wiki/Thailandhttp://en.wikipedia.org/wiki/Laoshttp://en.wikipedia.org/wiki/Cambodiahttp://en.wikipedia.org/wiki/Korean_peninsulahttp://en.wikipedia.org/wiki/Korean_peninsulahttp://en.wikipedia.org/wiki/Japanhttp://en.wikipedia.org/wiki/Imperial_era_of_Chinese_history


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CHINESE CUISINE

HISTORY

Chinese cuisine is any of several styles originating in the regions ofChina,

some of which have become highly popular in other parts of the world

from Asia to the Americas, Australia, Western Europe and Southern Africa.

Traditional Chinese cuisines

include Anhui, Cantonese,Fujian, Hunan, Jiangsu, Shandong, Szechuan,

and Zhejiang.

ELEMENTS

A number of different styles contribute to Chinese cuisine, but perhaps the

best known and most influential are Sichuan cuisine, Shandong

cuisine, Jiangsu cuisine and Guangdong (Cantonese) cuisine.

These styles are distinctive from one another due to factors such as

available resources, climate, geography, history, cooking techniques and

lifestyle.

One style may favors the use of lots of garlic and shallots over lots of chilli

and spices, while another may favors preparing seafood over other meats

and fowl.

Jiangsu cuisine favours cooking techniques such as braising and stewing,

while Sichuan cuisine employs baking, scalding, and wrapping, just to name

a few.

Hairy crab is a highly sought after local delicacy in Shanghai, as it can be

found in lakes within the region. Beijing Roast Duck is another popular dish

that's well known outside of China.

Based on the raw materials and ingredients used, the method of

preparation, and cultural differences, a variety of foods with different

flavours and textures are prepared in different regions of the country.
http://en.wikipedia.org/wiki/Chinahttp://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/Americashttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Western_Europehttp://en.wikipedia.org/wiki/Southern_Africahttp://en.wikipedia.org/wiki/Anhui_cuisinehttp://en.wikipedia.org/wiki/Cantonese_cuisinehttp://en.wikipedia.org/wiki/Fujian_cuisinehttp://en.wikipedia.org/wiki/Hunan_cuisinehttp://en.wikipedia.org/wiki/Jiangsu_cuisinehttp://en.wikipedia.org/wiki/Shandong_cuisinehttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Zhejiang_cuisinehttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Shandong_cuisinehttp://en.wikipedia.org/wiki/Shandong_cuisinehttp://en.wikipedia.org/wiki/Jiangsu_cuisinehttp://en.wikipedia.org/wiki/Guangdong_cuisinehttp://en.wikipedia.org/wiki/Climatehttp://en.wikipedia.org/wiki/Geography_of_Chinahttp://en.wikipedia.org/wiki/History_of_Chinahttp://en.wikipedia.org/wiki/Shallotshttp://en.wikipedia.org/wiki/Seafoodhttp://en.wikipedia.org/wiki/Fowlhttp://en.wikipedia.org/wiki/Braisinghttp://en.wikipedia.org/wiki/Stewhttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Crabhttp://en.wikipedia.org/wiki/Shanghaihttp://en.wikipedia.org/wiki/Beijinghttp://en.wikipedia.org/wiki/Peking_Duckhttp://en.wikipedia.org/wiki/Culturehttp://en.wikipedia.org/wiki/Culturehttp://en.wikipedia.org/wiki/Peking_Duckhttp://en.wikipedia.org/wiki/Beijinghttp://en.wikipedia.org/wiki/Shanghaihttp://en.wikipedia.org/wiki/Crabhttp://en.wikipedia.org/wiki/Bakinghttp://en.wikipedia.org/wiki/Stewhttp://en.wikipedia.org/wiki/Braisinghttp://en.wikipedia.org/wiki/Fowlhttp://en.wikipedia.org/wiki/Seafoodhttp://en.wikipedia.org/wiki/Shallotshttp://en.wikipedia.org/wiki/History_of_Chinahttp://en.wikipedia.org/wiki/Geography_of_Chinahttp://en.wikipedia.org/wiki/Climatehttp://en.wikipedia.org/wiki/Guangdong_cuisinehttp://en.wikipedia.org/wiki/Jiangsu_cuisinehttp://en.wikipedia.org/wiki/Shandong_cuisinehttp://en.wikipedia.org/wiki/Shandong_cuisinehttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Zhejiang_cuisinehttp://en.wikipedia.org/wiki/Szechuan_cuisinehttp://en.wikipedia.org/wiki/Shandong_cuisinehttp://en.wikipedia.org/wiki/Jiangsu_cuisinehttp://en.wikipedia.org/wiki/Hunan_cuisinehttp://en.wikipedia.org/wiki/Fujian_cuisinehttp://en.wikipedia.org/wiki/Cantonese_cuisinehttp://en.wikipedia.org/wiki/Anhui_cuisinehttp://en.wikipedia.org/wiki/Southern_Africahttp://en.wikipedia.org/wiki/Western_Europehttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Americashttp://en.wikipedia.org/wiki/Asiahttp://en.wikipedia.org/wiki/China


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PICTURES OF THE CHINESE CUISINE


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INDIAN CUISINE

HISTORY

Indian cuisine consists of the foods and dishes ofIndia is characterized by

the extensive use of various Indian spices, herbs, vegetables and fruits, and

is also known for the widespread practice ofvegetarianism in Indian society.

Each family of Indian cuisine includes a wide assortment of dishes and

cooking techniques.

As a consequence, it varies from region to region, reflecting the varied

demographics of the ethnically-diverse subcontinent.

Hindu beliefs and culture have played an influential role in the evolution of

Indian cuisine.

However, cuisine across India also evolved as a result of the subcontinent's

large-scale cultural interactions with Mongols and Britain making it a unique

blend of some various cuisines.

The spice trade between India and Europe is often cited as the main catalyst

for Europe'sAge of Discovery.

The colonial period introduced European cooking styles to India, adding to

the flexibility and diversity of Indian cuisine.

Indian cuisine has influenced cuisines across the world, especially those from

Southeast Asia and the Caribbean.

TYPES OF INDIAN CUISINE

1. PUNJABI CUISINE

2. GUJARATI CUISINE

3. SOUTH INDIAN CUISINE

4. RAJASTHANI CUISINE
http://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Indian_spiceshttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Vegetarianismhttp://en.wikipedia.org/wiki/Demographics_of_Indiahttp://en.wikipedia.org/wiki/Demographics_of_Indiahttp://en.wikipedia.org/wiki/Hinduismhttp://en.wikipedia.org/wiki/Indian_culturehttp://en.wikipedia.org/wiki/Mongol_Empirehttp://en.wikipedia.org/wiki/The_United_Kingdomhttp://en.wikipedia.org/wiki/Spice_tradehttp://en.wikipedia.org/wiki/Age_of_Discoveryhttp://en.wikipedia.org/wiki/Age_of_Discoveryhttp://en.wikipedia.org/wiki/Age_of_Discoveryhttp://en.wikipedia.org/wiki/Colonial_Indiahttp://en.wikipedia.org/wiki/Colonial_Indiahttp://en.wikipedia.org/wiki/Age_of_Discoveryhttp://en.wikipedia.org/wiki/Spice_tradehttp://en.wikipedia.org/wiki/The_United_Kingdomhttp://en.wikipedia.org/wiki/Mongol_Empirehttp://en.wikipedia.org/wiki/Indian_culturehttp://en.wikipedia.org/wiki/Hinduismhttp://en.wikipedia.org/wiki/Demographics_of_Indiahttp://en.wikipedia.org/wiki/Demographics_of_Indiahttp://en.wikipedia.org/wiki/Vegetarianismhttp://en.wikipedia.org/wiki/Fruithttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Indian_spiceshttp://en.wikipedia.org/wiki/India


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PUNJABI CUISINE

HISTORY

Punjabi cuisine is food from the Punjab region of northwestern India and

eastern Pakistan. It can be non-vegetarian or completely vegetarian. One of

the main features of Punjabi cuisine is its diverse range of dishes.

Home cooked and restaurant Punjabi cuisine can vary significantly, with

restaurant style using large amounts ofghee, clarified butter, with liberal

amounts ofbutter and cream with home cooking concentrating on mainly

upon preparations with Whole Wheat, rice and other ingredients flavoredwith masala.

ELEMENTS

Roh Di Kheer, is cooked using rice. Rice is cooked for a long time in sugar

canejuice.

Within the area itself, there are different preferences. People in the area

ofAmritsar prefer stuffed parathas and milk products. In fact, the area is

well known for quality of its milk products.There are certain dishes which are exclusive to Punjab, such as Mah Di Dal

and Saron Da Saag.

The food is tailor-made for the Punjabi lifestyle in which most of

the rural folk burn up a lot ofcalories while working in the fields. The main

masala in a Punjabi dish consists ofonion, garlic and ginger.

Tandoori food is a Punjabi speciality especially for non-vegetarian dishes.

Many of the most popular elements ofAnglo-Indian cuisine - such as

Tandoor, Naan, Pakoras and vegetable dishes with paneer - derive from thePunjab.
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PICTURES OF PUNJABI CUISINE


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GUJARATI CUISINE

HISTORY

Gujarati cuisine refers to the cuisine of the Gujaratis from India, who are

predominant in western-India. It is primarily vegetarian. The typical

Gujarati Thali consists ofRoti , daal or kadhi, rice, and sabzi.

Cuisine can vary widely in flavor and heat, depending on a given family's

tastes as well as the region of Gujarat they are from.

North Gujarat, Kathiawad, Kachchh, and South Gujarat are the four major

regions of Gujarat that all bring their own style to Gujarati food. Many

Gujarati dishes are distinctively sweet, salty, and spicy at the same time.

ELEMENTS

Staples include homemade pickles, Khichdi (rice and lentil or rice and mung

bean daal), and chhaas (buttermilk). Main dishes are based on steamed

vegetables and daals that are added to a vaghaar, which is a mixture of

spices sterilized in hot oil that varies depending on the main ingredient.

Salt, sugar, lemon, lime, and tomato are used frequently to prevent

dehydration in an area where temperatures reach 50C (120F) under the

shade. It is common to add a little sugar or jaggery to some of

the sabzi/shaak and daal. The sweet flavour of these dishes is believed to

neutralize the slightly salty taste of the water.

The cuisine changes with the seasonal availability of vegetables. In mango

season, for example, Keri no ras is often an integral part of the meal. The

spices used also change depending on the season.

Garam Masala and its constituent spices are used less in summer. Regular

fasting, with diets limited to milk and dried fruits, and nuts, are

commonplace.
http://en.wikipedia.org/wiki/Cuisinehttp://en.wikipedia.org/wiki/Gujarati_peoplehttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Thalihttp://en.wikipedia.org/wiki/Rotihttp://en.wikipedia.org/wiki/Daalhttp://en.wikipedia.org/wiki/Kadhihttp://en.wikipedia.org/wiki/Kachchhhttp://en.wikipedia.org/wiki/Indian_picklehttp://en.wikipedia.org/wiki/Mung_beanhttp://en.wikipedia.org/wiki/Mung_beanhttp://en.wikipedia.org/wiki/Buttermilkhttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/Lime_(fruit)http://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Garam_Masalahttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Nut_(fruit)http://en.wikipedia.org/wiki/Dried_fruithttp://en.wikipedia.org/wiki/Milkhttp://en.wikipedia.org/wiki/Garam_Masalahttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Lime_(fruit)http://en.wikipedia.org/wiki/Lemonhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Buttermilkhttp://en.wikipedia.org/wiki/Mung_beanhttp://en.wikipedia.org/wiki/Mung_beanhttp://en.wikipedia.org/wiki/Indian_picklehttp://en.wikipedia.org/wiki/Kachchhhttp://en.wikipedia.org/wiki/Kadhihttp://en.wikipedia.org/wiki/Daalhttp://en.wikipedia.org/wiki/Rotihttp://en.wikipedia.org/wiki/Thalihttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Gujarati_peoplehttp://en.wikipedia.org/wiki/Cuisine


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PICTURES OF GUJARATI CUISINE


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SOUTH INDIAN CUISINE

HISTORY

South Indian Cuisineis a term used to refer to the cuisines found in the

four southern states ofIndia: Andhra Pradesh, Karnataka, Kerala and Tamil

Nadu.

The similarities in the four states' cuisines are the presence ofrice as

a staple food, the use oflentils and spices, the use of dried red chillies and

fresh green chillies, coconut and native fruits and vegetables

like tamarind, plantain, snake gourd, garlic, ginger, etc.

Overall all the four cuisines have much in common and differ mostly in

the spiciness of the food.

PICTURES OF SOUTH INDIAN CUISINE
http://en.wikipedia.org/wiki/South_Indiahttp://en.wikipedia.org/wiki/Cuisinehttp://en.wikipedia.org/wiki/Cuisinehttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Andhra_Pradeshhttp://en.wikipedia.org/wiki/Karnatakahttp://en.wikipedia.org/wiki/Keralahttp://en.wikipedia.org/wiki/Tamil_Naduhttp://en.wikipedia.org/wiki/Tamil_Naduhttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Lentilhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Chili_pepperhttp://en.wikipedia.org/wiki/Coconuthttp://en.wikipedia.org/wiki/Tamarindhttp://en.wikipedia.org/wiki/Plantainhttp://en.wikipedia.org/wiki/Snake_gourdhttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Spicinesshttp://en.wikipedia.org/wiki/Spicinesshttp://en.wikipedia.org/wiki/Gingerhttp://en.wikipedia.org/wiki/Garlichttp://en.wikipedia.org/wiki/Snake_gourdhttp://en.wikipedia.org/wiki/Plantainhttp://en.wikipedia.org/wiki/Tamarindhttp://en.wikipedia.org/wiki/Coconuthttp://en.wikipedia.org/wiki/Chili_pepperhttp://en.wikipedia.org/wiki/Spicehttp://en.wikipedia.org/wiki/Lentilhttp://en.wikipedia.org/wiki/Staple_foodhttp://en.wikipedia.org/wiki/Ricehttp://en.wikipedia.org/wiki/Tamil_Naduhttp://en.wikipedia.org/wiki/Tamil_Naduhttp://en.wikipedia.org/wiki/Keralahttp://en.wikipedia.org/wiki/Karnatakahttp://en.wikipedia.org/wiki/Andhra_Pradeshhttp://en.wikipedia.org/wiki/Indiahttp://en.wikipedia.org/wiki/Cuisinehttp://en.wikipedia.org/wiki/South_India


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RAJASTHANI CUISINE

HISTORY

Rajasthani cooking was influenced by both the war-like lifestyles of its

inhabitants and the availability of ingredients in this arid region. Food that

could last for several days and could be eaten without heating was

preferred.

Rajasthan is known for tough people and tough food.

It is also known for its snacks like Bikaneri Bhujia, Mirchi Bada and Pyaaj

Kachori. Other famous dishes include Bajre ki roti (millet bread) and Lashun

ki chutney (hot garlic paste), Mawa Kachori from jodhpur, Alwar ka

mawa, Malpauasfrom pushkar and Rassgollas from Bikaner.

PICTURES OF RAJASTHANI CUISINE
http://en.wikipedia.org/wiki/Rajasthanhttp://en.wikipedia.org/wiki/Bikaneri_Bhujiahttp://en.wikipedia.org/wiki/Mirchi_Badahttp://en.wikipedia.org/wiki/Pyaaj_Kachorihttp://en.wikipedia.org/wiki/Pyaaj_Kachorihttp://en.wikipedia.org/wiki/Pyaaj_Kachorihttp://en.wikipedia.org/wiki/Pyaaj_Kachorihttp://en.wikipedia.org/wiki/Mirchi_Badahttp://en.wikipedia.org/wiki/Bikaneri_Bhujiahttp://en.wikipedia.org/wiki/Rajasthan


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3.4 GROWTH OF RESTAURANT INDUSTRY IN INDIA

The diverse culinary habits, wide range of cuisines and the diverse cooking

techniques are some of the main factors behind the growth of restaurants in

India.

With the market liberalization policies undertaken by the government, India

has also become a consumer market with a huge customer base.This has provided a fillip to the restaurant industry in the country. With the

high standard of living and the change in the lifestyle of the people, more

and more consumers are also flocking various restaurants.

Recent surveys have shown that there has been a growing trend among the

Indians to taste various types of gastronomical delights. This has also led to

the growth of restaurants which serve regional and international delicacies.

The growth of the tourism industry has also been a positive factor behindthe growth of restaurants in India. With more and more domestic and

foreign tourists going to the popular tourist destination, it has been a boon

for the restaurants.

According to recent surveys, India has become one the top five destinations

among the 167 popular tourist destinations.

With more and more foreign tourists coming in, the restaurant industry is

expected to grow at a rapid pace and more categories of eating outlets will

come up.


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According to recent surveys, the rate of growth of the restaurant industry in

India is expected to be around 4.5 % on an average. A significant number of

the workforce in the country is also engaged in the restaurant industry.

According to recent surveys, by the end of the year 2012, the overall

restaurant industry in the world will employ around 13.3 million people, of

which India will have a significant share.

However, the main challenge is to enhance the market growth of the

industry. Today, the Indian restaurant industry is mainly based in the urbanareas the tourist destinations.

Efforts need to be made to increase the market in the rural areas as well.

There are restaurants in the rural areas but most of them fall under the

unorganized sector. A systematic approach is required to increase the target

audience in the rural sector.

With the open market and liberalization policies, more and more

international restaurant chains are also opening their branches in various

cities of the country.

This has increased the rate of foreign investments in the country having a

favorable effect on the overall economy of the country. The foreign

restaurants are setting up bases to cater to the vast consumer market in the

country.

The growth of the restaurants in India has directly led to the growth of fast

food eating outlets in the country.

The Indian youth of today is very much inclined towards fast food and this

has become a major factor towards the growth of these types of restaurants.


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Indian Restaurant Chains Have Overseas Expansion on Their Menus

Indian chefs aren't very welcome in the United Kingdom these days. Newimmigration rules have put several stringent restrictions on the hiring ofchefs from outside the European Union is likely to hit the 3.2 billion(US$5.24 billion)

Indian restaurant industry," reported business daily The Economic Times.Indian restaurants, however, are only too welcome in the U.K.

According to food industry estimates, there are more than 10,000 Indianrestaurants across the region and the number is growing.

Chicken tikka masala regularly emerges on top of U.K.polls as the nation'sfavorite dish; former foreign secretary Robin Cook anointed it "Britain'snational dish."Across the world too, the popularity of Indian food is growing and Indianrestaurant chains are following the taste buds. The companies are smallcompared to the large U.S. chains.

But with the diaspora as a captive customer in the beginning, the Indiancompanies are testing the waters.

"Some domestic companies, after having a successful and stable operationin India, are looking for joint ventures, "according to a 2010 NationalRestaurant Association of India (NRAI) white paper.

Among the names mentioned are Moti Mahal, Bikanerwala, Bukhara andSagar Ratna.


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Experimenting Beyond Curries

The overseas journey for Indian restaurateurs has been triggered by a hostof factors. Business owners see a lot of potential because of the IndianDiaspora, consultants note, and Indian food id also gaining acceptanceworldwide.

"People are willing to experiment beyond curries," says Pratichee Kapoor,associate director at Technopak , a New Delhi-based research and consultingfirm that released a white paper on the food industry last year.

Along with China, the Indian economy, too, has been the global flavor of theseason; Restaurateurs want a piece of the action.

The latest is Starbucks, which brewed a deal with Tata Coffee in January,while others like Dixie Chicken British-owned chain specializing in chicken,Hooters, Grand Canyon Coffee and Burger King are also investing in India.

This has given them the heft and confidence to embark on a globalexpansion.

"India is the toast of the season, and restaurateurs want to leverage thepopularity of Indian cuisine abroad," notes Pinakiranjan Mishra, partner &industry head (retail and consumer product practice) at Ernst & Young.

The entry of foreign players obviously impacted Indian food chains in a bigway. The homegrown brands spruced up their menus and upgraded theirstandards in food, hygiene and service, besides refining the art of marketingeateries.

This has given them the heft and confidence to embark on a global

expansion.


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3.5 RESTAURANT INDUSTRY ANALYSIS

1. SALES

Top-line growth is typically generated in two ways, opening locations andboosting same-store sales. Opening new doors is a straightforward strategy,and usually the main driver of revenue when a company is in its earlystages. As a chain grows in size, however, it becomes increasingly difficult tocapture benefits.

The best, most profitable locations are established first, and then managers

must be careful not to place restaurants too close together, lest theycannibalize each other's sales.

Comparable-store sales, or "comps", is a valuable metric to examine whenanalyzing restaurants.

Comps are particularly important once a company reaches maturity, sincethey become the primary driver of growth. Product innovations and menu-price increases are two of the most common ways to increase same-storesales.

Remodeling existing locations is another way to boost guest traffic.Furthermore, promotions and limited-time offers are widely used to attractdiners.

Investors should also pay attention to trends in the dollar value of theaverage guest check, as this can shed additional light on what exactly isdriving sales.

2. Margins

Management's execution and ability to deliver a menu that appeals to a widerange of palates go a long way toward determining a restaurant's margins.

Most companies in this industry have operating margins in the mid- to upperteens, and net profit margins in the mid- to high-single digits. Food costs areobviously an important line item and, at times, can fluctuate wildly. Pricesfor staples, such as corn, chicken, beef and dairy, can move


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greatly, depending on factors like crop yields, feed costs and other external

demand factors.

Labor is another major cost for service-oriented restaurants. Typically,workers earn modest salaries, often at or just slightly above government-mandated minimum wages. Employees that fall into this category are usuallyfast-food workers, dishwashers and bus boys.

Servers, who make the lion's share of their money through tips, are usuallypaid even less. Consequently, changes to federal or state minimum-wagelaws can have a noticeable impact on a restaurant's costs and margins.

3. Fast Food vs. Casual Dining

Restaurants can be loosely broken down into two broad categories: fast foodand casual sit-down establishments.

The same general factors discussed above dictate the performance of eachgroup, but sit-down restaurants tend to be more expensive, making themeven more sensitive to consumer budgets and the health of the economy.

Fast-food restaurants, being less dependent on macroeconomic conditions,are better defensive investment plays.

In a recessionary environment, their convenience and value make themattractive options for diners seeking inexpensive meals or for those tradingdown from casual-dining establishments.

Convenience is a major part of the fast-food business model, so a vastnetwork of stores is essential to success.

In addition to expansive hamburger chains, there are a number of largeplayers that focus on niches, such as sandwiches and pizza.

Fast food is responsible for most of the industry's international sales.


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Foreign markets offer vast growth potential for companies willing to take on

the challenge of finding a successful formula that appeals to a wide array ofcustoms and tastes.

A well-know brand name provides a huge leg up when expanding overseas,which is one reason why fast-food makers dominate the international arena.

The convenience of these restaurants and their typically inoffensive menus,which appeal to most diners, are other pluses.

4. Investment Considerations

Restaurant stocks have a number of attractive attributes. Their businessmodels are easy to understand, as are the factors that effect theirperformance.

Most are cyclical, so broad economic conditions often play an outsized roll inthe group's overall performance.

However, fast-food retailers can sometimes provide more shelter in a downeconomy.

Conservative investors might find the stocks of mature operators appealingas growth-and-income holdings.

Conversely, fledgling companies, with new or unique formats, use most oftheir cash flow for expansion, and their stocks may offer attractive 3 to 5-

year appreciation potential to the more venturesome.


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Ch4.

COMPETITIVE ANALYSIS


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4.1 INTRODUCTION ABOUT COMPETITIVE ANALYSIS

Competitor analysis in marketing and strategic management is an

assessment of the strengths and weaknesses of current and

potential competitors.

This analysis provides both an offensive and defensive strategic context

through which to identify opportunities and threats.

Competitor profiling coalesces all of the relevant sources of competitor

analysis into one framework in the support of efficient and effective strategy

formulation, implementation, monitoring and adjustment.

Competitor analysis is an essential component of corporate strategy. It is

argued that most firms do not conduct this type of analysis systematically

enough.

Instead, many enterprises operate on what is called informal impressions,

conjectures, and intuition gained through the tidbits of information about

competitors every manager continually receives.

As a result, traditional environmental scanning places many firms at risk of

dangerous competitive blind spots due to a lack of robust competitor

analysis.

Competitor analysis has two primary objectives:-

1. Obtaining information about important competitors.

2. Using that information to predict competitive behavior.
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4.2 Introduction About Amazo

Logo of the restaurant:-

Kind of the food they serve:- Italian , Mexican , pan asianAbout this restaurant:-

This multi-cuisine family restaurant is situated opposite the Jodhpur Park

Post Office on the first floor of an apartment. The staff is amicable, although

they prefer to converse in Bangla.

The food is worth pepperazzir money. They offer Indian, Chinese, Thai,

European and Mexican delicacies. On Sundays, they cater to a special

Bengali menu.

In the main section, try Amazon-e-Shorba, Murgh Haseena Shorba, Moti

Dania Shorba, Jasta Kebab, Lucknowi Sheek Kebab, Hara Sanzi Biryani,

besides the Crispy Chili Baby Corn, Chilly Garlic Mushroom.

In the sizzlers section, ask for Tandoori Murgh with Mexican Rice. We wouldalso recommend Broccoli in Chilly Oyster Sauce, Chicken in Hot Peanut

Sauce and Fish Balls with Oyster Mushroom.

In the Thai section, go for Chicken Satay, Prawn Satay, Prawn Green Curry,

Jhad Thai.

European food lovers should ask for Vegetable Cold Slaw Salad, Panchwati

Salad, Fish Orly, Fagitas, French Onion Soup, Roast Chicken with Honey and

choice of sauce.
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4.3 COMPETITORS OF AMAZO:-

1.Little Italy:-

Logo of the restaurant:-

Kind of the food they serve:- Italian , Indian , Continent

About this restaurant:-

This restaurant and banqueting vanue offers good vegetarian , Italian food in

pleasant atmosphere and a dcor to match. Little Italy is for the bruschetta

, lasagna , pastas in various sauces and the wood-fired oven thin crust

pizzas.

Their saffron risotto is also quite popular and it should not be missed .they

also have a good tiramisu , necessarily alcohol free in this dry state but quite

palatable.

True to its name, Little Italy literall

final project sip anil hospitality venture ltd

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