7th Heaven Square restaurant
Here is complete project report for restaurant with financial statement for Bank loan
About Promoter
- ASHUTOSH KUMAR – 5 years experience in the management of different hospitality industries. Qualification in Hotel Management.
- ABHISHEK KUMAR- CA by profession. Worked at higher management in different MNCs for 6 years.
- KIRAN KUMARI- Worked as Sr. Analyst for 7 years in the hospitality industry.
- SHIVANSH KUMAR- Worked as Relationship Manager and in other managerial posts in different MNCs for 8 years.
INTRODUCTION
The food industry in India has been booming in recent times, the spike in the number of restaurants in India could be linked to evolving customer lifestyles, widening the working-age population pool, and rising adoption of Western culture in food. In addition, such cafes offer tailored local Indian meals to suit the needs of the local community. Some of the nation’s biggest chained coffee shops involve a2b, Indian coffee house and several others. Such chain-level restaurants remain dominant in the industry by 2021, due to their development plans associated with sustainable attempts to locate their product portfolio.
The Indian restaurant and café market is expected to rise by more than 11% throughout 2016-21 amid Covid-19. The main reason for this can be rapid urbanization, growing coffee culture, growing disposable income and evolving eating and drinking tastes. Shift in trends also boosts the market for this kind of restaurants, coffee shops, cafes, since these shops provide amenities like free wi-fi, entertainment areas, car delivery, etc.
Mission statement
•The mission will be to exceed the customers’ expectations in every sense by providing ambiance for every sensory perception.
•The atmosphere and food will please the customer’s taste, smell, touch and sight, and provide an exciting creative environment.
•The employees will be trained with exceptional customer service and will be empowered to make decisions based on the business philosophies.
VISION
•Ensure customer satisfaction and build a repeat- customer base.
•Improve our position in the local market and strengthen our brand.
•It also allows us to interact with people on a daily basis.
•A developed marketing program.
Legal compliances
•FSSAI LICENCE
FIRE LICENCE CLEARANCE
GST REGISTRATION
•ENVIRONMENT CLEARANCE CERTIFICATE
•POLLUTION CONTROL CERTIFICATE
•HEALTH/TRADE LICENSE
•MUSIC LICENSE
COLLATERAL SECURITY
•We are mortgaging our own land as a collateral security which is 2700 sq. ft at a good location from where a highway is going to be constructed after 6 months appreciating the value of it which will easily secure the amount borrowed. In present time its value is approx.1.5cr
PROJECT AT A GLANCE
NAME – THE 7TH HEAVEN RESTAURANT
ADDRESS- SAGUNA MORE, DELHI
PINCODE- 1100002
EMAIL- restaurant7heaven@mail.in
CONTACT- 9999999999
- •Total project cost : 29,80,563.00
- •Fixed Capital : 28,90,480.00
- •Working Capital : 90,083.00
- •Total Bank loan : 21,67,860.00
- •Promoters contribution : 8,12,703.00
- •Term loan : 21,67,860.00
- •Interest on Term Loan at the Rate of: 11% P.A.
SWOT ANALYSIS
SWOT:- STRENGHT, WEAKNESS, OPPURTUNITIES, THREAT
•STRENGTHS & OPPORTUNITIES:-
•We will provide reasonable customer satisfaction.
•We will provide tasty and hygienic food in a clean and neat dining room.
•With a reasonable rate & quality.
•All the members of management team are properly qualified for this sector.
•We have adequate knowledge about renowned restaurant services across the globe
WEAKNESS & THREATS
•Lack of good ambiance.
•We have limited owners capital fund.
•Space for low profit margin.
•High competition
•The restaurant is new and not established.
•Loan burden.
COMPETITION:-
•Direct competition will come from- Haldiram’s, the cookbook café, café 13, the magic castle café, the royal jail restaurant, etc.
•Though no competitors offer the fun and relaxing atmosphere that our organization plans to establish
FOOD & BEVERAGES PLAN
•NORTH INDIAN
•SOUTH INDIAN
RESEARCH & DEVELOPMENT
•Different ideas from different professionals.
•Promoting new recipes
•Experienced chefs.
•Other possible sources.
PRICING & COST CONTROL
•Competitive pricing model. Revenue calculations are based upon competitive price comparisons and established menu values in the current marketplace. The following are baseline assumptions on Average Check Totals, and Average Seat Turns:
•Daily average for lunch spending is ₹400-₹600 per person, dinner at ₹550-₹700 per person.
•With a focus on cost control, we anticipate 6 months to fine tune the restaurant operations and manage our costs within the defined tolerance between 18-31%.
MARKET PROMOTION
•Online Advertising.
•Radio & newspaper advertise.
•Posters, Pamplet
•Affiliations
FINANCIAL PROFORMA
PROJECT FEASIBILITY RATIO
| Particulars | Year 1 | Year 2 | Year 3 | Year 4 | Year 5 |
| Current ratio | 3.14 | 4.33 | 5.38 | 6.62 | 8.02 |
| Interest Coverage Ratio | 3.06 | 4.11 | 5.98 | 10.30 | 30.73 |
| Debt Equity Ratio | 1.74 | 1.05 | 0.57 | 0.23 | 0.00 |
| DSCR | 1.20 | 1.25 | 1.27 | 1.36 | 1.47 |
CONCLUSION
The project as a whole describes the scope and viability of the Service industry and mainly of the financial, technical and its market potential. The project guarantee sufficient fund to repay the loan and also give a good return on capital investment. When analyzing the social- economic impact, this project is able to generate an employment of 5 and above. It will cater the demand of Service and thus helps the other business entities to increase the production and service which provide service and support to this industry. Thus more cyclic employment and livelihood generation. So in all ways, we can conclude the project is technically and socially viable and commercially sound too.
THIS PROJECT REPORT IS A SAMPLE, NOT COMPLETE PROJECT REPORT
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