Chapter: - 1

Mission

“Haveli” is a great place to eat, with village like ambience, natural environment and great authentic Gujarati food.

The mission is not only to have great tasting food, but have efficient and friendly service because customer

satisfaction is paramount. We want to be the restaurant choice for all families and singles, young and old, male or

female. Employee welfare will be equally important to our success. Everyone will be treated fairly and with the

utmost respect. We want our employees to feel a part of the success of “Haveli”. Happy employees make happy

guests.

We will combine food, atmosphere, ambiance, and a friendly staff to create a sense of 'place' in order to reach our

goal of overall value in the dining/entertainment experience. We want fair profits for the owners, and a rewarding

place to work for the employees.

So, mission of “Haveli” as per below:-

To provide quality traditional Gujarati food to our customers.

To provide efficient and friendly service to our customer.

To provide a village like peaceful and pure ambience.

To provide an opportunity to our customers to have happy time with their friends and family.

Objectives

To provide high quality food to the customers.

To provide better environment to the customers.

Stay with the principle of being a village like restaurant with no modern facility.

Keeping food cost and employee labor cost under revenue so we can achieve a higher profit.

To generate Rs. 1,39,50,000 in sales for the first year.

To increase the growth rate of revenue from 8% in second year to 45% in the 10th year.

To expand to at least one new locations by the end of the seventh year.

1

Key to Success

• The creation of a unique and innovative fine dining atmosphere will differentiate us from the competition.

• The restaurant will stand out from the other restaurants in the area because of the unique design and décor,

which gives a life time experience of a fine dining in a village atmosphere.

• Product quality. Not only great food but great service and atmosphere.

• The variety of food items will appeal to a wide and varied clientele.

• We will have special “Haveli” day on every Wednesday with 30% discounts. Also theme based on festivals like

Independence Day, Rakshabandhan, Diwali, etc. All this will attract a varied clientele to “Haveli”.

• Controlling costs at all times without exception.

Due to intense competition, restaurateurs must look for ways to differentiate their place of business in order to

achieve and maintain a competitive advantage. The founders of “Haveli” realize this, the fact that no other

restaurant in the area has this concept and atmosphere presents us with a window of opportunity and an entrance

into a profitable niche in the market.

Chapter: - 2

About “Haveli”

Talking of a restaurant usually brings to the mind a picture of a brightly lit, air-conditioned hall, with music

playing in the background, and waiters waiting on us and jotting down our selections from the menu card. Can

you imagine a place where there are no closed rooms or halls, lanterns used instead of heavy lighting, natural air

replacing air-conditioned air, folk songs being sung without mikes, muddy lanes, homely food served on a tree

leaf, and everything around resembling a typical Indian village?!

Another distinguishing characteristic of the place is that you get to decide the menu and pay the bill at the

reception itself. Selecting from the menu at your seat deprives you of the necessary relaxation. Paying the bill

earlier on frees the mind from thinking about the expense. Well, if you haven't heard of any such place, come

home to “Haveli’’.

“Haveli” is not only designed like a village; the staff accords to you the same, warm hospitality you would likely

experience in an Indian village. As soon as you step in, you can let go of your worries. The atmosphere is imbued

with a proximity to nature that relaxes the mind. There are no doors to be seen here – which emphasizes the focus

on freeing the mind. The waiters and other staff are dressed in traditional Indian gear, with either a turban or a

topi on their heads, dressed in the very typical dhoti-kurta. The interior design is certainly in a class of its own,

proudly symbolizing Indian culture.

Haveli’s Environment

“Haveli”, true to its literal sense, impresses with its vast, open spaces that free the mind. There are no physical

obstructions, even in the form of doors or walls. The natural connect with the plants and the muddy lanes itself

delivers the mind from all day-to-day concerns. The pronounced village-like environment is experienced in every

nook and corner of “Haveli”.

There are lanterns to light up the place, the entire area is mud-plastered, and even the entertainment section uses

no modern sound systems. The effect is further enhanced with the staff dressed in a traditional, Indian style.

What’s more, it is not merely the village-style apparel donned by the staff; they also exhibit a heart-felt

hospitality typical of village folks!

City folks are deprived of the natural beneficence of countryside living. The designer strives to recreate for them

the simple and pure magic of the village life through the medium of his restaurant, “Haveli”. The experience is

3

relaxing and a welcome departure for the stressed mind, thanks to a complete crossover from the artificial

environs within the city.

Food at “Haveli”

When every single inch of “Haveli” is infused with the spirit of the Indian village, how can the food and service

be any different! The food is certainly consistent with village staples. And just as pure.

Do not look around for a washbasin to wash your hands. There is a turbaned attendant to pour water on your

hands. In keeping with a seating arrangement typical to Indian villages, you sit on the mud floor; you have a low,

wooden plank that serves as a table of sorts. The best way is to sit in a cross-legged posture. The Ayurveda

informs that this posture aids in preventing hernia. As a direct consequence of this posture, you feel that you are

full upon having your fill, whereas actually, there is still some space left in the stomach. This keeps the stomach

free of the tensions that result from overeating.

You are given a plate made of leaves and, like the royal guest that you are, offered delicious condiments in

succession. The food is a sampling of the typical Indian platter. This is sometimes misinterpreted to be the

Gujarati Thali, but it is not quite the same since this menu contains no fried items. The wholesome diet is planned

to be the least fatty as well, with the inclusion of roasted or baked items, lots of greens as well as sprouted salads,

'chhas', and so on. The food is unlimited, so you can eat to your heart's content and return to your nest fully

satisfied.

Entertainment

Eating out at restaurants or food joints is a part of the urban lifestyle. What do you worry about the most when

planning to go to a restaurant, particularly on a weekend? Waiting time, right? Yes, it really takes its toll on

anyone who has to wait to get a table. “Haveli” takes care of your concerns and offers you a wonderful

entertainment section on the premises. Though, the reason for waiting is that the food is freshly prepared, which

takes approximately 25-30 minutes. Not to worry. Move to the entertainment area, which is an open ground with

some charpoys on its periphery to sit on and relax while watching the performances. There are bhajans being

sung without using an artificial sound system, the folk dance garba being performed by dancers in traditional

dress, puppet shows, and magic shows, all of which make for a very enjoyable prelude to the savory feast about

to follow.

Again, the emphasis is on recreating a village-like environment for the city folks to relax their mind. You find the

entertainment soothing, and it keeps you engrossed until your food is ready.

Chapter: - 3

Restaurant Profile

• Registered Name: - “Haveli”

• Size of Restaurant: - Large Scale Restaurant.

• Products: - Food &Beverages.

• Location: - National highway no. 8, near GSFC Vadodara.

• Partners:-

Jaydip N.Modi

Anil S.Thakor

Vishal N.Pancholi

Kishan J.Dave

5

Management Summary

Our management team is well compensated. We have a team that has considerable experience together and shares

knowledge in many different fields of business and in life. The team is a mixture of experience and young people

who are enthusiastic and hard working. They have all the ability to take “Haveli” yet a higher level.

Jaydip Modi will manage “Haveli” Restaurant. He will responsible for all administrative work.

Anil Thakor will take care of all financial issues including bookkeeping.

Vishal Pancholi is the front manager and Public Relation Manager

Kishan Dave is our marketing and sales manager. He will take care of marketing and advertising.

The other staff of the “Haveli” as per below.

2 Chefs

4 Cooks

5 Kitchen Assistant

30 Waiters

1 Store managers

1 Gardener

5 Cleaners

Chapter: - 4

Product Profile

The product of our restaurant is food. The customer will be served typical Gujarati platter. The customer has to

pay ones and then they can enjoy unlimited food. So, no need to worry about budget and select the food item

according to budget. Our menu will include everything with after dinner desserts.

You are given a plate made of leaves and, like the royal guest that you are, offered delicious condiments in

succession. The food is a sampling of the typical Indian platter. This is sometimes misinterpreted to be the

Gujarati Thali, but it is not quite the same since this menu contains no fried items. The wholesome diet is planned

to be the least fatty as well, with the inclusion of roasted or baked items, lots of greens as well as sprouted salads,

'chhas', and so on. The food is unlimited, so you can eat to your heart's content and return to your nest fully

satisfied.

Lunch – 11:00 to 15:00

Rs . 225/- (Include All Taxes)

DINNER – 19:00 to 23:00

Rs . 350/- (Include All Taxes)

7

FOOD UNLIMITED

Chapter: - 5

Market Analysis

Haveli's focuses on local and tourist restaurant seekers. People that have a desire for good food and a

fascinating atmosphere.

9

Menu – Lunch

Roti

Puri

Rice

Dal

Alu Subji

Leelu Shak

Kathol

Farsan -1

Meethai -2

Papad

Lasan Chatni

Goor

Mix Salad

Beet

Onion

Tomato

Pickle

Lemon

Butter Milk

Icecream

Menu – Dinner

Hajmahajam , Welcome Juice

Bajri na rotla , Makai na rotla

Bhakri , Methi na thepla

Makkhan , Khichdi

Kadhi , Bataka nu shak

Leelu Shak -2 , Kathol

Farsan -2 , Meethai -2

Leelee Chatni , Lasan Chatni

Daliya ni Chatni , Kharek

Papad , Butter Milk

Goor , Kakdi

Beet , Onion

March , Pappayu

Tomato , Haldar

Carrot , Pickle

Ice cream

Vadodara is located 35 km from Anand- Vidhyanagar and 79 km from Bharuch. Our restaurant will be

located near national highway 8. The highway leads to Ahmedabad on one side and Mumbai on another

side. The city of Vadodara is in the process of revitalizing. The city will be developing a new look and will

be attracting a larger community of affluent residents.

As the city of Vadodara is re-developing, we can see that a fine dining establishment like Haveli's is needed

here. The city will have much to offer and the people that it draws expect a place where they will get the

best of everything. Haveli's Restaurant will offer a new fine dining concept to the area. The elegant

atmosphere, our excellent food and our friendly staff will stand out and make a name in Vadodara city. We

will succeed by giving people a combination of excellent and interesting food in an environment that attracts

successful people that want to get a little bit more out of life than just the ordinary!

Market Potential

Vadodara has negligent number of restaurants providing pure and high quality, exclusively

Guajarati food.

Vadodara is a rapidly developing city with increasing disposable income and the quality of life.

Vadodara has an educated population which seeks good quality food and better taste at the same

time.

People require peace of mind after their chaotic daily chores. “Haveli” thrives to provide

soothing and homely service to its esteemed customers.

Market Segmentation

Haveli’s Restaurant intends to cater to a wide group of people. We want everyone to feel welcome and

relaxed in a cozy atmosphere with a wide and varied menu. It is our goal to

"something for everyone" on our menu. In looking at our market analysis, we have defined the following

groups as targeted segments.

The Business Man: - They work hard all day and often stay overnight in a strange city. He needs a

competent establishment that helps impress his clients and prospects. Afterward, they want to relax and use

the money they are making. They are the people that spend the most on drinks, food and tips.

Happy Couples: - The restaurant will have a sophisticated atmosphere that encourages people to bring dates

and to have couples arrive. Haveli's wants to be a search place where people meet each other and develop a

network.

The Family: - The perfect place for a family dinner. Families will come for the accommodative menu and

friendly service. The excellent value in their meals will keep Haveli's in favor with the parents.

Tourists: - Vadodara is a city that attracts many people during the year. Haveli's will be a destination with

its attractive atmosphere, Gujarati traditional menu, and outdoor environment.

Target Market

Our target market would be higher-middle class segment as our price per dish is a bit expensive. Haveli will

focus on attracting a wide and diverse clientele ages 18-65 with an annual income of at least 300,000.

We want the business man, happy couples, students, families, tourists with money, wealthy image seekers

and compulsive spenders. We focus on these specific groups because these are the types of people who

frequent other restaurants. They are the ones that are willing to spend their money on good dining and

service at a value price. We generally know the characteristics of our clientele with the available

demographics. Our geographic include people from the local area, from near cities,

and tourists from other cities from state as well as country.

Chapter: - 6

Competitive Edge

Our competitive edge is the menu, the environment, the management, the service and our friendly place! We

will have a traditional menu and our food will be made with the freshest ingredients and produce available.

Our environment is elegant and comfortable and our decor is warm and relaxing. Great service is very

11

important to us. The management and servers will handle every detail to make customer's special evening

even more special! All this and our great atmosphere will make customers want to come back again and

again!

Main Competitors

Our competitors are the restaurants located in and around Vadodara city.

Vadodara has around 500 total numbers of restaurants.

However, we have a differential advantage as we have a restaurant located outside the city and

have a village-like “gaamthi” theme.

In the vicinity of our restaurant we have Tapi restaurant which serves Punjabi and Chinese food

and ours is a pure gujarati traditional food serving restaurant.

Marketing Strategy

Heavy advertisement (Hoarding, radio, Local television advertisement, Newspapers, leaflets)

Festival schemes and discounts.

Promotional food coupons. 30% off on 3rd Wednesday of every month.

Chapter: - 7

Financial Analysis

Cost of ProjectParticulars Rs

Land (6000 sq. ft. * 1200 Rs. Per sq. ft.) 7200000

Main Building (Haveli) 500000

Gate 100000

Fully Equiped Kitchen (Rs. 200000 for

construction of kitchen)

2200000

Artificial Pond 100000

10 Huts 200000

Play Ground 50000

Furniture 500000

Working Capital 1150000

TOTAL 12000000

Source of FinanceParticular Rs

Jaydip Modi 2000000

Anil Thakor 2000000

Vishal Pancholi 2000000

Kishan Dave 2000000

Bank Financing @ 12% 4000000

TOTAL 12000000

Expected Revenue Growth From 2nd yearYear % Growth

2016 8%

2017 10%

2018 15%

2019 20%

2020 25%

2021 30%

13

2022 35%

2023 37%

2024 45%

As per the above table we are expecting our revenue growth from the 2nd year 2016.

PROFIT & LOSS STATEMENT

PARTIC

ULARS2015 2016 2017 2018 2019 2020 2021 2022 2023 2024

REVENUE1395000

0

1506600

0

1657260

0

1905849

0

2287000

0

2858750

0

3716375

0

5017100

0

6873420

0

9966459

0

Total 1395000 1506600 1657260 1905849 2287000 2858750 3716375 5017100 6873420 9966459

Revenue 0 0 0 0 0 0 0 0 0 0

EXPENCE

Salary for

2 Chef

(25000*2*12)

600000 600000 672000 720000 720000 7920008400

00

9000

00

9600

00

1020

000

Salary for

4 cooks

(15000*4*12)

7200

00

7200

00

8640

00

9600

00

9600

00

1056

000

1152

000

1200

000

1248

000

1320

000

Salary for

5 helper

(10000*5*12)

6000

00

6000

00

6600

00

7200

00

7200

00

9000

00

9600

00

1020

000

1080

000

1200

000

Salary for

30 waiters

(10000*30*12

)

3600

000

3600

000

3780

000

3780

000

4320

000

4860

000

4860

000

5400

000

5600

00

5940

000

Salary for

2 Gatekeepers

(8000*2*12)

1920

00

1920

00

2040

00

2040

00

2160

00

2400

00

2600

00

2800

00

2960

00

3360

00

Salary for

1 store

manager

(15000*1*12)

1800

00

1800

00

2040

00

2040

00

2220

00

2220

00

2400

00

2580

00

2760

00

3000

00

Salary for

1 gardener

(15000*1*12)

1800

00

1800

00

1860

00

1860

00

1980

00

1980

00

2280

00

2580

00

2880

00

3180

00

Salary for

5 cleaners

(6000*5*12)

3600

00

3600

00

3900

00

3900

00

4200

00

4200

00

4500

00

4800

00

5100

00

5400

00

Salary for

4 partners

(50000*4*12)

1200

000

1200

000

1200

000

2000

000

2880

000

2880

000

2900

000

2920

000

2940

000

2960

000

I.T

expence

(computers,

CCTV,

Internet,

Music system

etc.)

1750

00

1200

0

1500

0

1500

0

1750

0

2000

0

2250

0

2500

0

2750

0

3000

0

Designer's

fee

5000

00 0 0 0 0 0 0 0 0

Electricity 1200 1350 1500 1650 1800 1950 2100 2350 2500 2650

15

000 000 000 000 000 000 000 000 000 000

Maintena

nce

(Gardening,

River,

Cleaning,

Repliancement

etc.)

3000

00

3500

00

3750

00

4000

00

4000

00

4250

00

4500

00

4600

00

4750

00

4900

00

Advertisin

g expence

2400

000

1800

000

1500

000

1350

00

1200

000

1200

000

1200

000

1200

000

1200

000

1200

000

Operation

al expence

2000

000

2400

000

2800

000

3000

000

3600

000

4200

000

4800

000

5800

000

7000

000

8500

000

Fire

Insurance

expence

1000

00

1000

00

1000

00

1000

00

1000

00

1000

00

1000

00

1000

00

1000

00

1000

00

Employee

insurance

expence

0 0 0 3000

0

3000

0

3000

0

3000

0

3000

0

3000

0

3000

0

Property

insurance

expence

0 0 0 5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

Licence &

registration fee

1500

00

0 0 0 0 0 0 0 0 0

Depreiciat

ion of Main

buiding @

10%

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

Depreciati

on of Kitchen

equipments @

10%

2000

00

2000

00

2000

00

2000

00

2000

00

2000

00

2000

00

2000

00

2000

00

2000

00

Depreciati

on of furniture

@ Furniture

@ 10%

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

5000

0

Depreciati

on on

Computers,

printers etc. @

20%

3300

0

3300

0

3300

0

3300

0

3300

0

0 0 0 0 0

Entertain

ment expence

5200

00

6000

00

6250

00

6500

00

6750

00

7000

00

7000

00

8000

00

9000

00

1000

000

TOTAL

EXPENCE

1486

0000

1457

7000

1540

8000

1552

7000

1886

1500

2054

3000

2164

2500

2383

1000

2074

0500

2828

4000

EBIT -

910000

4890

00

1164

600

3531

490

4008

500

8044

500

1552

1250

2634

0000

4799

3700

7138

0590

Loan

interest

expence

4800

00

4800

00

4800

00

4800

00

4044

00

3197

28

2248

47

1186

29

0 0

In our business we are incurring loss in the first year & having very low profit for next 3 years. So we

are paying our loan from the 4th year. Moreover, we are increasing salary of our employees from 3rd year &

partners’ salary from the 4th year. & other expenses like electricity, operational expenses, and maintenance

expenses are increasing from the 2nd year. Initially due to less profit in 3 years we have not taken

employees’ & property insurance. And we are increasing our expected revenue from the 2nd year as per the

projection.

17

BALANCE SHEET LIABILITIES 2015 2016 2017 2018 2019 2020 2021 2022 2023 2024

Equity 8000000 8000000 8000000 8000000 8000000 8000000 800

0000

800

0000

800

0000 0000

Loan 4000000 4000000 4000000 4000000 3370000 2664400 187

3728

988

575

0

P&L a/c -1390000 6300 479220 2136043 2522870 5407340 107

07484

183

54960

335

95590 66413

Total 10610000 10616300 11096220 13232263 15125133 1982687

3

297

43683

472

13490

798

20505 481165

ASSETS

Land 7200000 7200000 7200

000

720

0000

720

0000

720

0000

720

0000

720

0000

720

0000 0000

Building 450000 400000 3500

00

300

000

250

000

250

000

200

000

100

000

500

00

Fully equiped

kitchen

1800000 1600000 1400

000

120

0000

100

0000

800

000

600

000

400

000

200

000

Electronic

equipment

132000 99000 6600

0

330

00

132

000

990

00

660

00

330

00

132

000 00

Cash 1028000 1317300 2080

220

449

9263

654

3133

114

77873

216

77683

394

80490

722

38505 182165

Total 1061000

0

1061630

0

1109

6220

132

32263

151

25133

198

26873

297

43683

472

13490

798

20505 481165

In restaurant business the operations are on daily basis, hence there is no inventory. So we have no assumed any

creditors and debtors. We also didn’t calculate appreciation on our land. We are repaying our loan from the 4th year &

completed in 8th year.