khandani rajdhani report
TRANSCRIPT
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It was in the year 1947. A year wrought with the ranging fires of Indian
Independence. Two enterprising young brothers left their home in Gujarat for
the bustling city of Bombay. They were ShriIshwarlal and ShriJugaldasBarot.
And riding on the immense pride of being Indians in a 'Free India' they carefully
invested their savings in a small restaurant business in the busy commercial areaof Mangaldas Market. In time their business grew, and spurred on by sheer hard
work and zeal, the duo soon earned reputation far and wide, for its south Indianfood, under the banner 'IshwarBhuvan', for five decades.
By this time, fresh blood was taking over with RajnikantBarot, along with
PankajBarot, who did their Food & Service Management from Dadar catering,
ShriKetanBarot, an academic from the Sophia Catering and KamleshBarot, a
merit card holder from DadarCateringCollege in Food Service Management, all
graduates of Commerce and N.K.Maheshwari from catering college dadar.
Simultaneously for the Barots, newer avenues were presenting themselves.
From the early days of IshwarBhuvan, business had been good, and with the
coffers ringing in Bombay, the Barots sought larger investments elsewhere. By
the year 1980 the historical city of Baroda was also rapidly growing in
commercial importance and became a distinct possibility. With characteristic
foresight, they acquired a running business on the main road of Dandia Bazaar,Baroda, 'HotelRajdhani'.
Under its new management Hotel Rajdhani enjoys 90% occupancy and it's
restaurant aptly named 'IshwarBhuvan', owned by "IshwarBhuwan Hotels Ltd"
a public limited company, has become famous all over Gujarat, forit'sgujaratithali.
Just as popular fashions dictate taste, so do food habits. And in 1989, the old
IshwarBhuvan, Bombay, running into its 42nd year, was ceremoniously
redecorated and renamed 'Rajdhani restaurant' owned by "IshwarBhuwan
Refreshment Annexe". By serving exquisite ethnic gujrati food for the first time
in Bombay, Rajdhani restaurant became a popular lunchtime rendezvous for the
shoppers and businessmen in the busy market area. The Barots had not only put
Gujrati cuisine on the map, but in doing so had amply paid back a tribute to the
land of their birth. What really turn a restaurant into a legend, is the quality ofit's food and service. With its latest refurbishment and introduction of regional
cuisine, like the Rajasthani, Maharashtrian and the KathiawadiThali, Rajdhani
has created a 'Niche' for it's trendy and authentic food with the connoisseurs ofIndian food.
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In 1992, they started with the second branch of Rajdhani in Baroda. Encouraged
with every enviable success, the Barots moved on to newer ventures. In 1991
they opened 'Revival' Bombay's most glamorous vegetarian restaurant & bar in
the prestigious sandy expanse of Chowpatty, Bombay owned by Barot Hotels
Pvt Ltd. The restaurant features 1920's architecture and interiors.
StirAcademy of Bartending at Revival started in 1999 with a partnership of
Mrs. ShatbhiBasu. An academy of it's kind in India, teaches students the finer
details of Flair Bartending, with audio-visual and computer aids, is a sought
after school for not only bar personnel but also amateurs and Career
appreciation enthusiasts. Our students today are working in the most elitist ofrestaurants, clubs and hotels of Bombay
In May 2000, for the first time in Gujarat the Barots have franchised a Silver
Thali restaurant "Aamantran" which serves five different cuisine of Indianamely, Rajasthani, Kathiawadi, Maharashtrian, Punjabi and South Indian.
Achieving an overnight success of this virgin concept, as usual there shall be a
lot of emulators to come. Housing a 120 capacity Banquet Hall this restaurant islocated in the plush environs of Alkapuri in Baroda
INORBIT MALL, at Malad Link road, Bombay, one of the largest malls in
Asia, constructed and operated by the K. Raheja group, had approached theBarots for opening a specialty restaurant in the Mall. Franchised with
Maheshwaris, it is co-located in this 25000-foot-fall plush Mall amidst the Pizza
Hut, McDonalds, Ruby Tuesday, Mars and Blue Foods. An 80 cover, modern
designed vegetarian eatery serving regional Indian food, in Thalis as well as a-
la-carte has become the most talked about, busy place in the suburbs. From day
one this restaurant has serpentine queues outside the entrance door, before the
restaurant starts operating. Weekends register an un-precedent waitingpatronage.
Barot's have franchised their Rajdhani in Nashik with the Shanbaug's at the
Dwarka Hotel, as an outlet in their property. A 70 cover thali restaurant is
adjacent to a 120 cover South Indian restaurant, which complements each otherin this industrious and pilgrimage town of Maharashtra.
With the success of Swiss Resorts Lonavala, the Pherwani's of Whispering
Woods have approached the Barots to franchise their management operations
for their colloquial Go-carting resort. This resort has six food outlets and 13rooms to cater to.
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In 2005 Nirmal Lifestyles, at LBS Marg, the most stylized Mall in the Queen of
Suburbs, Mulund has Rajdhani, a 95 cover, blend of traditional and
contemporary design serving regional Indian food. A take-away counter allows
the visiting gentry to savor the unique snacks, Aamras, Undhiya kind of USP
dishes of this food outlet. Guest comments like, "Thank you for gracing in thesuburbs with favorite Rajdhani food" says it all.
RAJDHANI MENU
6 July 2011
(Wednesday)
FARSANS: PapakBhajiya (gotta)
BajriKhichuRoasted Bhutta (Makai ) With Lemon & Masala
VEGETABLES: fulawervatana
Green Gujrat
Batata Punjabi
gatta
DAL / KADI: Sweet Dal/Tikha Dal
kadi
RICE / KHICHDI: Steam Rice
Masala ChanaKhichadi
ROTLA / BREAD: Fulka Roti
NachniRotla
Dal BattiChurma
DESSERTS: Strawberry Halwa
RasMalai
GualbJamun
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CHUTNEY: Green Chutney
Red Chutney
Garlic Chutney
Mango Pickles
Sweet Pickles
SALAD: Corn Salad
MakhanGud Ghee
Butter Milk
Papad
RajasthaniMirchi
Meal Boxes
SPECIAL MEAL BOX
With the increasing numbers of Rajdhani food lovers, ranging from the bureaucrat's daily
wholesome meal to the home maker's relaxed way of sneaking out of the day's stressfulcooking; we introduce the Special Meal Box- A Hot and Fresh Homely Vegetarian Food,
served at your door step. It can be ordered from one of the nearest Rajdhani Outlets and it
shall be delivered to you.You can customize the meal too!!
Menu
1 Farsan
2 Veg
5 Phulkas
Rice & Dal (120 gms each)
1 sweet
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WORKING MEAL BOX
The diet of working class men and women seems lacking significance in variety and appeal
with whole-some and nutritious meals. A worker might go home for lunch, or the wholefamily might eat at a local working class restaurant. But with the concerns akin for lack of
time to go out and smaller meals we have initiated a quality offering of Working Meal Box at
easy on pocket prices!
Menu
SNACK BOX
One consequence of our modern fast paced lifestyles is that we tend to eat on the go and it iscommonly believed that we are having more eating episodes outside meals than in the past.
Eating between meals is common amongst individuals of all ages, but for people with little
appetite or a small stomach including the travelling individuals looking out for the right food
on the go, Snacking may play an important role in helping them eat enough. In order to
keep you going, we embarked on the Snack Box to slake your hunger!
Menu
Papad/Pickle/Ketchup
Mukwas& Toothpick
Napkin & Spoon
1 Veg
4 Phulkas
Rice & Dal (120 gms each)
Papad/PickleMukwas& Toothpick
Napkin & Spoon
2 Fried Farsan
2 Steamed Farsan
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During the Navratri festival, all Rajdhani units across India will have the UpwasThali. This
thali every day would consist of:
3 Vegetables - sitafalsubzi,alusukhabhaji, kelasubzi, paneer,
rajgirrathalitheet, alu chips, suransubzi
1 Dal - tomato dal, rajgirrakadhi 2 Farsan - sabudanawada, kathipakoda,
singodaatta banana bhajiya,
faralipattice
2 breads - Rajgirrapuri, rajgirratehpla,kandpuri
2 Sweet - sakharkandihalwa,rajgirrahalwa, shrikhand, fruit
shrikhand, makhanakheer, khopraladdu
1 Papad - sabudana, alupapad 1 Salad - watermelon, kakdi, tomato,
apple, fruits
1 Buttermilk - sweet lassi Curd Coconut dahi chutney 2 Rice - somarice, sabudhanakhichdi
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CUSTOMER PROFILETheir main customers are families which comprises not only of Marwadi
andGujrati families but a balance of other section as well. In Crawford market
the percentage of Gujrati customers are more which sums up to 80% where as in
INORBIT it constitutes to only 15-20%
They have targeted people working in INORBIT as well tourists who come
there for shopping. Premium customers include celebrities like
PadminiKolhapuri, Vasundhara Das and ShabanaAzmi Who add to the
goodwill n fame of Rajdhani.
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In the Crawford market outlet the food is sweet as the 80% of the customer is
gujarati who prefers sweet food and in the INORBIT Outlet the food is spicy
keeping in view of the cosmopolitan customer.
They have the policy of customer delight, they treat customer as GOD really
they follow the principal of ATITHI DEVO BHAVA. They take the
customers complaints and the suggestions in the positive manner and starts
working on them right away. There is separate suggestion book and feedback
forms given to them at the end of the meal so that their valuable suggestions are
noted are worked upon. This makes the customer feel that their suggestions are
listened and worked on.
PRESENT INFRASTRUCTUREDespite extensive global influences creeping in the 'Thali' is still synonymous
with everything Indian, and remains a symbol of basic simplicity inherent in
Indian culture, as evident in the popularity of the Rajdhani brand. The
Architects thus chose to design the restaurant to represent this curious new
fusion now visible in Indian culture They chose rural and rustic idioms to
represent the basic simplicity of the 'thali', and at the same time treated them
with characters and forms which are universal and contemporary. The rough
hewn timber benches, the raftered ceiling, the contemporary treatment of rope
in the ceiling and display, the basic terracotta pottery display, and a new
interpretation of the bandhni motif forms an interesting fusion with the bright
wall colours to form a modern environment, which while complementing the
bright, glitzy feel of the mall, does not take away from the essentially 'truly
Indian' feel of the THALI.
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The carpet area is around 2000-2500 square feet. And the Rajdhani in orbit is
90seater and Crawford market is 50seater. They have their corporate office
situated in lower parel.
ORGANIZATION STRUCTURE AND MANPOWERSTRENGTH
Board of directors ( Maheshwari , Barot, Goenka )
Corporate sales manager and marketing manager
Corporate general manager
Corporate store manager
Corporate kitchen supervisor
Supervisors Hostess Staff
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Manpower strength75 employees in Inorbit branch
Total no. of employees: 789.
Each unit:2 sales people
Total 25 executive chefs.
MARKET INFORMATION
Geographic distribution of market
Baroda ,Nasik , Mumbai, Malad , Mulund
Product line distribution of market
Thali is India's homespun answer to authentic plated meals, and truly "faster
than fast food" that's nutritious and wholesome too, dished out to hungry guests
in a hurry A new set comes in with a change in the season, every quarter of the
year too. The cooking is traditional, and only hand-pounded pure spices are
used. It is a long, narrow, air-conditioned, clean eatery, coupled with brisk
service.
In the evenings Rajasthani, Maharashtrian, North Indian, South Indian and the
Kathiawadi food, is served in turns, on a silver plated peacock thali with the
RevivalBaroda
RajdhaniMumbai
RevivalHanoi
RajdhaniBaroda
RevivalMumbai
AmantranBaroda
SwissResortLonavala India QuayAustralia
RajdhaniInorbit
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entire crockery, cutlery in silver, known as "Utsav" (Festival) Thali. Along with
the Utsav, the Gujrati meals are also available. Exclusively, cooks from the
specific region prepare each cuisine, to retain the distinctive taste, cooking with
meticulous care and attention to detail.
QUALITY
Rajdhani is ISO Certified taking in consideration of the all the quality standards
pertaining to the food and beverages sector. The Quality which are they
providing are par more then what customer expects. The ambience, food and the
service provided by Rajdhani are on the standard to provide top excellentquality to the customers.
PRODUCT LINESThali is India's homespun answer to authentic plated meals, and truly "faster
than fast food" that's nutritious and wholesome too, dished out to hungry guests
in a hurry. The tables here are already set, requiring no menu reference. The
service begins with a meticulously synchronized operation as the servers,
transform the empty thali into an appetizing kaleidoscope of complementing
colours textures and flavours. Being very homogeneous though distinct from
each gleaming katori to the other, food is served on large steel/silver platter, is
what a thali is all about. Known as a "thali place" with 80 different rotating
menus, we give even the most regular customers the flavour of novelty. A newset comes in with a change in the season, every quarter of the year too. The
cooking is traditional, and only hand-pounded pure spices are used. It is a long,
narrow, air-conditioned, clean eatery, coupled with brisk service. In the
evenings Rajasthani, Maharashtrian, North Indian, South Indian and the
Kathiawadi food, is served in turns, on a silver plated peacock thali with the
entire crockery, cutlery in silver, known as "Utsav" (Festival) Thali. Along withthe Utsav, the Gujrati meals are also available. Exclusively, cooks from the
http://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asphttp://www.revivalhotel.com/prop10.asp -
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specific region prepare each cuisine, to retain the distinctive taste, cooking with
meticulous care and attention to detail.
KINDS OF CONSUMERSKnowing the type of customer is as essential as knowing the difference between
salt and pepper.
Budget consumers:
These are the type of consumers who are very cautious of the money they spend
on food and prefer economical food. They eat outside more out of necessity
than choice. The people having long working hours beginning early morningalso can be considered as budget customers.
Variety seeking consumers:
They are those kinds of consumers who frequently visit food joints. As they eat
by choice, variety of food is the essence. They may visit a food joint once every
week
Occasional consumers:
They are consumers who hardly eat out or visit restaurants and prefer home
made food, due to health or other economical reasons.
Bulk regular consumers:
These are the consumers who generally purchase the raw materials or
prepare food in large quantities on a regular basis. There is also the likelihood
that these consumers may have entered into a contract with the catering or other
enterprise to provide the requirement on a regular basis.
This is also typically observed in case of canteens. Even the food in college
canteens are prepared in large quantities; making them bulk customers.
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Bulk occasional consumers:
These are the consumers who purchase food in bulk, i.e. in large quantities but
in certain special situations or on certain special occasions, like in case of
wedding or party orders.
PROMOTIONAL STRATEGIES OF RAJDHANIThrough promotion, marketers inform existing or prospective customers about
service features and benefits, price and other costs, the channels through whichthe service is delivered, and when and where it is available.
Rajdhani follows the least aggressive in off-premise strategy.
The targetmarket from various sources arereceived through this information.
Messages Transmitted Through Production Channels:
In this category, communications are developed within the organization
and transmitted through the production channels used to deliver the service
itself.
Front-line staff:
In catering services, employees in front-line position, i.e. wait staff servethe customers directly. They promote services of the organization through
excellence in service delivery, technical knowledge.
Messages Transmitted Through Marketing Channels:
In business, very few well established firms like fast foods chain, etc,undertake these tools of promotion.
AdvertisingPrint
Direct Mail
Website
Sales Promotion
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FUTURE ANALYSIS OF RAJDHANI RESTAURENT
Future vision of the enterpriseDescription of plans
The Barots are gearing up to debut the Rajdhani brand in England via a
franchisee deal with British-based Indian fast food chain, Shakuni. Part of
Shakuni's existing South London 250-seater restaurant will be overhauled and
remodelled on the popular Thali brand set piece. The two incumbents will also
consider more franchise opportunities in light of the franchisees' restaurant
chain in Britain. The latest franchise is part of a larger overall thrust on local
and international expansions which is being planned under a newly launched
holding company, Encore Hospitality, to serve the objective.
The company will focus on ownership and franchise projects in the wake of
forays into the north Indian markets with flagship brands, Rajdhani and Revival.
Says Encore Hospitality director, KamleshBarot,
"The objective of launching Encore was to focus on expansions through the
franchise and ownership route and sustain it with the view of maintaining
high standards given the restaurant in Australia and those in Mulund and
the potential of one in a Delhi mall."
Encore will have a separate office run by a corporate manager, purchase
manager and stewards that service the existing and upcoming properties. The
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company has appointed an individual known as the Responsibility Centre (RC)
who will be trained at one of the existing properties and will then be entrusted
with the task of setting up subsequent franchise outlets. Going forward, they
hope to add another five editions to the existing chain of five Rajdhanis, taking
the tally to ten by November 2005.
"The Rajdhani franchise in Australia has been well received in Sydney and it
enjoys a considerable advantage over the conventional small establishments that
suffer from labour turnover and sourcing of ingredients which is predominantly
local. The Sydney Franchise is already ranked as the third best Indian speciality
restaurant in the city. Expanding further into other Australian cities
unfortunately has proved to be an uphill task as work visas are an issue. though
is quite a possibility as the restaurant chain that we have the franchise
agreement with tied up with, has eight other outlets in the region so the options
are always open depending on how the first franchise fares. South East Asia is
not very encouraging, as the governments are not that open. I did consider
Kuala Lumpur but faced a tough task when trying to convince the Malaysian
government to set up an Indian restaurant," Barot revealed.
Expansion plansGoregaon( Mumbai)2006 october
Vashiinorbit (Mumbai) 2007
Pune June 2006
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Indore March 2006
Hyderabad 2008
Bandra 2007
Franchise
Bangalore 2007
Calcutta 2007
They are also planning to go abroad
USA, Chile, Dubai, Muscat and Bangkok
Muskat and dubai
VISA PROBLEMS
USA- visa and labor problem
Hotels are amongst the most visible and important aspects of a country'sinfrastructure. Hotel industry is a closely linked one to the tourism industry. A
number of factors like promotion of tourism and rapid industrial progress have
given a boost to hoteliering. The recent liberalisation of trade and opening up of
economy will further lead to revolutionary growth in this sector.
RAJDHANI GETS THE TIMES FOOD AWARD FOR THE BEST
GUJARATI RESTAURANT 2005
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MR. VINEET JAIN ENJOYING THE RAJDHANI CUISINE WITH MR. KAMLESH
BAROT
SUGGESTIONSRajdhani restaurant is truly an Indian cuisine restaurant in its own special way
providing traditional food relating to all communities of our India thus keeping
the traditional culture of the country running. The strengths of this restaurant
truly indicated that it has ling years to go and now is also on the verge of
success in a majestic way serving not only the celebrities across India and also
common people.
We have a suggestion to make that would probably might add a charm to this
restaurant as a whole. Rajdhani can make their restaurants more attractive in thefield of ambience by giving it more traditional outlook by adding more colors &
sparking environment. They can start up with open terrace restaurants in a
natural environment!!!
They could also make use of traditional folk dances aside the dining areas n
arrange some shows and competitions on a regular basis thus would make one
of the promotional strategies. Also the maharajas serving can also dress up inthe traditional costume according to the menu items each day.
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Ra dhani
Thus RAJDHANI serves as a symbol of rich culture & quality food of Indian
culture. Its brand popularity is a true example of Indian people going DESI..&thus now it is slowly achieving the top positioning the hotel industry!!!
RELATIONSHIP WITH OTHER SERVICE SECTORSRajdhani is related to other service sectors in many ways, it can through the
service sector, by quality or through the consumer satisfaction. It places asymbiotic relationship with other sectors in the business. With the tie-ups with
other service sector, Rajdhani improves the Service Quality to the parexcellence. The tie-ups can be in various forms in terms of benefits for the bothcustomers and the business.
There are some of the sectors to which Rajdhani is related to:
1. Hutch Rajdhani has tie-up with Hutch. Hutch started it promotional offers
on Tuesdays in that customer can avail discounts on Tuesdays bydownloading coupons from the Hutch Phones. The customers can
get up 20% discount on the meals
2. Lifestyle Rajdhani
Lifestyle has tie-up with the Rajdhani restaurant. The deal goes likewhen you have food worth Rs 5000/- or more in Rajdhani then you
get discount coupons for the Lifestyle.This goes on with the
Lifestyle too during the promotional events they give out various
discount coupons of Rajdhani to their customers.
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3. Call centers Rajdhani There are call center who tie-up with Rajdhani to get discounted
meals for their employees. This goes with delivery of lunch pack to
employees at the offices too. Rajdhani strike a deal with them to get
bulk contract from them. This works in the Vice-Vera form because
Rajdhani gets business and the call centers get their employees a
good deal at one of the best restaurants in Mumbai.
SWOT ANALYSIS OF RAJDHANI THALI RESTAURENT
1.STRENGHTS
THALIUnlimited food
Variety in the menu
Excellent service
Traditional ambienceattracting customers from all sects
Rates as compared to the other restaurants are nominal
LocationInorbit mall, Malad
Taste & requirement according to the customer preferences
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Nominal wastage per dayQuality - Assurance & Reliability
2.WEAKNESSNo Home delivery service
Less sitting space for customers- less dining area
Waiting time
Restriction on abroad licensing
Penetration more on the Gujrati&Marvadi community
3.OPPORTUNITIES
Planning to start services of take away parcels
Tie- ups with the other service sector including airplanes &
railways
More traditional touch with live folk dances
Collaborating with call centers of Mumbai on large scale
Franchise openings
Launching at a global level
Opening restaurants targeted to a specific community- marketing
research to be made.
4.THREATS
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Competitors serving thali- PanchavatiYoung generation preference for Pizza hut, Caf coffe day etc.
Restaurants with varied cuisines
Modern polished restaurants