Strategic Planning for Restaurant Building
-
Upload
shashank-chauhan -
Category
Documents
-
view
2.550 -
download
1
Transcript of Strategic Planning for Restaurant Building
[Type the document title] [Type the document subtitle]
Prof. Suyog Dharmadhikari
By: Shashank Chauhan
2 | P a g e
TABLE of CONTENT:
Contents
ABSTRACT ......................................................................................................... 3
COMPARATIVE ANALYSIS OF RESTAURANT: ...................................... 4
COST ANALYSIS OF RESTAURANTS: ........................................................ 7
WORKER EXPENSE/MONTH: ........................................................................................................ 7
COST of RAW MATERIAL/MONTH: ............................................................................................. 8
PROFIT/MONTH: .............................................................................................................................. 9
OUR RESTAURANT ....................................................................................... 10
STRATEGY: ................................................................................................................................... 10
MESS STRATEGY: ................................................................................................................... 10
RESTAURANT STRATEGY: ................................................................................................... 11
TERRACE STRATEGY: ........................................................................................................... 11
MANAGING STRATEGY for QUE/WAITING TIME on WEEKENDS: ........................... 11
ROAD MAP: ..................................................................................................... 12
LAYOUT OF RESTAURANT: ....................................................................... 13
BLUE PRINT: ................................................................................................... 14
PROCESS MAP: ............................................................................................... 15
OPERATING TIME FOR A PROCESS: ...................................................... 16
BREAKFAST: .................................................................................................................................. 16
LUNCH/DINNER: ........................................................................................................................... 16
COMPARATIVE SERVICE ANALYSIS: .................................................... 17
RESTAURANT SUCCESS CAUSES (CAUSE-EFFECT DIAGRAM): .... 18
BALANCE SHEET COMPARATIVE ANALYSIS: .................................... 19
FUTURE EXPANSION PLAN: ...................................................................... 20
POTENTIAL PITFALLS: ............................................................................... 21
3 | P a g e
ABSTRACT:
A restaurant prepares and serves food and drink to customers. Meals are generally served
and eaten on premises, but many restaurants also offer take-out and food delivery services.
Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and
service models.
We originated a restaurant in which we have covered every segment like:
1. Youth
2. Family
3. Children
We have done the Comparative analysis of four restaurants, in which the total processes have
been discussed like:
What are the attributes
Our Services
Our Rates
Total Process Time
Total Waiting Time
Our Specialties etc…
Then the Cost analysis of four restaurants, in which we have got the clear picture of the cost
incurred in the restaurant. All the expenses that a restaurant incurred for the smooth
operations are being covered in the analysis which includes:
Total no of Employees
Their Salaries
4 | P a g e
Raw Material Cost
Other Expenses(Water, electricity, maintenance)
“Our Restaurant is capable of serving each and every customer at any given time”
This is possible because of the strategies that are being applied to our restaurant. This
implication makes the Restaurant top of the list for serving
Best Quality,
Best Taste,
Cheapest Prize,
More of a Customer Satisfaction.
The comparative analysis of the services of the four restaurants with our restaurant shows the
total services offered by our restaurant and the level of customer satisfaction through the
services offered by us.
The Success Mantra’s for our restaurant are:-
A. Good Taste
B. Attract Customer
C. Lesser Waiting Time
D. Behaviour
5 | P a g e
COMPARATIVE ANALYSIS OF RESTAURANT:
Name of
Restaurant
PRASSNA YASH TORONA SAI LEELA
Veg/Non Veg Yes/No Yes/Yes Yes/Yes Yes/Yes
Breakfast/Lunch
/Dinner
Yes/Yes/Yes No/Yes/Yes No/Yes/Yes No/Yes/Yes
Delivery Rate Fast Poor O.K Poor
Price Low High Low High
Taste O.K O.K Bad O.K
Waiting Time short Long Long Long
Queue long short/
long
short/
long
short
Interiors not
good
O.K not
good
O.K
Condition Unhygienic Hygienic Unhygienic Hygienic
Home Delivery yes no no no
Seating Capacity 70 40 15 18
Mess no no yes no
Speciality no no no no
Market Capture 70% 10% 15% 5%
6 | P a g e
0
10
20
30
40
50
60
70
80
PRASSNA YASH TORONA SAI LEELA
Seating Capacity
Seating Capacity
70%
10%
15%
5%
Market Capture(%)
PRASSNA
YASH
TORONA
SAI LEELA
7 | P a g e
COST ANALYSIS OF RESTAURANTS:
WORKER EXPENSE/MONTH:
Restaurant No of
Workers
Salary Cook Salary Total Worker
Expenses/Month
Prasanna 7 Rs.
6,000.00
5 Rs.
10,000.00
Rs. 92,000.00
Torona 1 Rs.
3,000.00
2 Rs.
7,000.00
Rs. 17,000.00
Yash 2 Rs.
4,000.00
3 Rs.
8,000.00
Rs. 32,000.00
Sai Leela 1 Rs.
2,500.00
2 Rs.
4,500.00
Rs. 11,500.00
Rs. 92,000.00
Rs. 17,000.00
Rs. 32,000.00
Rs. 11,500.00
Rs. 0.00
Rs. 10,000.00
Rs. 20,000.00
Rs. 30,000.00
Rs. 40,000.00
Rs. 50,000.00
Rs. 60,000.00
Rs. 70,000.00
Rs. 80,000.00
Rs. 90,000.00
Rs. 1,00,000.00
Prassna Torona Yash Sai Leela
Total Worker Expenses/Month
Total Worker Expenses/Month
8 | P a g e
COST of RAW MATERIAL/MONTH:
Restaurant Raw Material
Cost/day(approx)
Raw Material
Cost/Month(approx)
Other Expenses(Electricity, wear &
tear)/Month (approx)
Prasanna Rs. 10,000.00 Rs. 3,00,000.00 Rs. 10,000.00
Torona Rs. 4,000.00 Rs. 1,20,000.00 Rs. 5,000.00
Yash Rs. 3,000.00 Rs. 90,000.00 Rs. 7,000.00
Sai Leela Rs. 2,000.00 Rs. 60,000.00 Rs. 3,000.00
Rs. 3,00,000.00
Rs. 1,20,000.00
Rs. 90,000.00
Rs. 60,000.00
Raw Material Cost/Month
Prassna
Torona
Yash
Sai Leela
9 | P a g e
PROFIT/MONTH:
Restaurant Total Expense Earning/Month Profit
Prasanna Rs. 4,02,000.00 Rs. 6,00,000.00 1,98,000
Torona Rs. 1,42,000.00 Rs. 2,25,000.00 83,000
Yash Rs. 1,29,000.00 Rs. 2,10,000.00 81,000
Sai Leela Rs. 74,500.00 Rs. 90,000.00 15,500
Rs. 4,02,000.0
0 Rs. 1,42,000.0
0
Rs. 1,29,000.0
0
Rs. 74,500.00
Rs. 6,00,000.0
0
Rs. 2,25,000.0
0
Rs. 2,10,000.0
0 Rs. 90,000.00
Prasanna Torona Yash Sai Leela
Earning/Month
Total Expense
Rs. 1,98,000.00
Rs. 83,000.00 Rs.
81,000.00
Rs. 15,500.00Rs. 0.00
Rs. 50,000.00
Rs. 1,00,000.00
Rs. 1,50,000.00
Rs. 2,00,000.00
Rs. 2,50,000.00
Profit
Profit
10 | P a g e
OUR RESTAURANT
MESS
+
RESTAURANT: RESTAURANT
+
OPEN TERRACE for PARTY
TARGET CUSTOMERS:
STUDENTS
BEACHLORS
FAMILY
STRATEGY:
MESS STRATEGY:
Will provide rich diet at affordable rate.
Consist of lunch/dinner.
Timing for lunch 12noon- 3pm (in restaurant), will reach at your door step by 1pm.
Timing for dinner 8pm- 11.45pm (in restaurant), will reach at your door step by 9pm.
No mess in restaurant on Saturday evening will deliver the food at your doorstep.
Mess will remain off on Sunday evening.
Discount coupons will be provided to all mess customers to enjoy the food on Sunday
evening in the restaurant.
Discount coupons for mess customer for the open terrace party.
11 | P a g e
RESTAURANT STRATEGY:
Our speciality will be “PARATHA” of various varieties.
Various varieties of veg / non veg food.
Free home delivery within 3 km range.
TERRACE STRATEGY:
Early bird discount/ discount for the mess customer.
1. Direct Order
HOME DELIVERY MODE: 2. Telephone Order
3. E-mail Order
Note:
(Order will be delivered in 40 minutes)
(Delivery will vary on weekends but will be delivered within 1 hour)
MANAGING STRATEGY for QUE/WAITING TIME on WEEKENDS:
The price of the menu (on Sunday evening) will be less than 5% than on the normal
working days.
There will be no mess on Sunday and Saturday evening thus additional space can be
utilise in order to bring down the QUE.
Additional 10% discount will be giving for the people who will opt to sit in these
areas.
12 | P a g e
ROAD MAP:
PASHAN ROAD
SA
I C
HO
K
TORONA
PRASANNA
YASH
SOCIETY
MARKET
SOCIETY
MONT
VERT
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SOCIETY
SOCIETY
MO
NT
VE
RT
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
SO
CIE
TY
OUR
RESTAURANT
DRAWN in
MICROSOFT
VISIO
13 | P a g e
LAYOUT OF RESTAURANT:
GATE ENTRY
KIT
CH
EN
WASH
ROOM
MESS
DRAWN in
MICROSOFT
VISIO
14 | P a g e
BLUE PRINT:
15 | P a g e
PROCESS MAP:
STARTCustomer Enters
and sit
Waiter brings the
menu and water
Customer
Order
Waiter notes the
order
Customer wait for
sometime
NO
YES
Waiter ask for the
order after 10
mins
YES
Order place by
customer
completes
Waiter tell the
approximate time
Order placed in
the kitchesOrder served
Customer takes
the breakfast/
lunch/dinner
Waiter serves the
bowl
Waiter ask for
anything else
Customer
response
YES
Waiter brings the
bill
NO
Customer pays
the bill
Customer
leavesEND YES
NO
PROCESS MAP FOR RESTAURANT
Customer
Order
NO
DRAWN in
MICROSOFT
VISIO
16 | P a g e
OPERATING TIME FOR A PROCESS:
BREAKFAST:
Customer
Enters &
sit
Waiter
brings
the menu
and
water
Customer
Order
placed
Cooking
Time
Serving
Time
Eating
Time
Billing Total
Time
2 mins 2 mins 6-7
mins(max)
2 mins 10-15
mins
3 mins 20-25
mins
LUNCH/DINNER:
Customer
Enters &
sit
Waiter
brings
the menu
and
water
Customer
Order
placed
Cooking
Time
Serving
Time
Eating
Time
Billing Total
Time
2 mins 10 mins 15-20
mins(max)
2 mins 20-30
mins
5 mins 50-60
mins
17 | P a g e
COMPARATIVE SERVICE ANALYSIS:
Name of
Restaurant
PRASSNA YASH TORONA SAI LEELA OUR
RESTAURANT
Veg/Non Veg Yes/No Yes/Yes Yes/Yes Yes/Yes Yes/Yes
Breakfast/
Lunch/Dinner
Yes/Yes/Yes No/Yes/Yes No/Yes/Yes No/Yes/Yes Yes/Yes/Yes
Delivery Rate Fast Poor O.K Poor Fast
Price Low High Low High Low
Taste O.K O.K Bad O.K Good
Waiting Time Short Long Long Long Short
Queue Long short/long short/long short short
Interiors Not good O.K Not good O.K O.K
Condition Unhygienic Hygienic Unhygienic Hygienic Hygienic
Home
Delivery
Yes no no no yes
Seating
Capacity
70 40 15 18 30/40
Mess No no yes no yes
Speciality No no no no Yes
(PARATHA)
Market
Capture
70% 10% 15% 5%
18 | P a g e
RESTAURANT SUCCESS CAUSES (CAUSE-EFFECT DIAGRAM):
RESTAURANT
SUCCESS
Good Taste
Waiting time is less
Attract customer
Behaviour
Hygienic
Condition
Under
Promise
Over
Deliver
Good Cook
Proper Cooking
Methodology
Proper use
of utensils
Proper
Location
Proper
Ambiance
Proper
Segmentation
Humble
Staff
Demand
Supply
match
Proper
Sitting
arrangement
Smoking
Zone
RESTAURANT SUCCESS CAUSE
DRAWN in
MICROSOFT
VISIO
19 | P a g e
BALANCE SHEET COMPARATIVE ANALYSIS:
Total no of customer’s/day = 650
Target---------1st month to attract 30% (195) customer.
Restaurant Prasanna Torona Yash Sai Leela Our
Restaurant
No of Workers 7 1 2 1 4
Salary Rs. 6,000.00 Rs. 3,000.00 Rs. 4,000.00 Rs.
2,500.00
Rs. 3,000.00
Cook 5 2 3 2 4
Salary Rs.
10,000.00
Rs. 7,000.00 Rs. 8,000.00 Rs.
4,500.00
Rs. 8,000.00
Total Worker
Expenses/Month
Rs.
92,000.00
Rs.
17,000.00
Rs.
32,000.00
Rs.
11,500.00
Rs.
44,000.00
Incoming
Customer/day(approx)
400 150 70 30 195
Avg Rs/Customer Rs. 50.00 Rs. 50.00 Rs. 100.00 Rs. 100.00 Rs. 50.00
Earning/day (approx) Rs.
20,000.00
Rs. 7,500.00 Rs. 7,000.00 Rs.
3,000.00
Rs. 9,750.00
Earning/Month Rs.
6,00,000.00
Rs.
2,25,000.00
Rs.
2,10,000.00
Rs.
90,000.00
Rs.
2,92,500.00
Raw Material Cost/day Rs.
10,000.00
Rs. 4,000.00 Rs. 3,000.00 Rs.
2,000.00
Rs. 6,500.00
Raw Material Cost/Month Rs.
3,00,000.00
Rs.
1,20,000.00
Rs.
90,000.00
Rs.
60,000.00
Rs.
1,95,000.00
Other Expenses(Electricity,
wear & tear)/Month
Rs.
10,000.00
Rs. 5,000.00 Rs. 7,000.00 Rs.
3,000.00
Rs.
10,000.00
Total Expense Rs.
4,02,000.00
Rs.
1,42,000.00
Rs.
1,29,000.00
Rs.
74,500.00
Rs.
2,55,500.00
Profit Rs.
1,98,000.00
Rs.
83,000.00
Rs.
81,000.00
Rs.
15,500.00
Rs.
37,000.00
20 | P a g e
FUTURE EXPANSION PLAN:
Will be going for chain of restaurants.
Will be going for catering services.
Bulk catering will facilitate low operation and cooking rate. This allows low charge
and more customers.
TERRACE PLAN:
Will be utilising terrace in future for the candle light dinner or for light party.
E-COMMERCE:
The future project will include e-commerce business that includes:
Order place through e-mail.
Either pays by cash or through Visa.
Sending discount coupons or discount rate through sms.
21 | P a g e
POTENTIAL PITFALLS:
RESTAURANT
FAILURE
Miscellanious
Waiting time is more
Fail to attract customer
Behaviour
Unhygienic
Condition
Over
Promise
Under
Deliver
Cooking
Gas
problem
Improper
Ventilation
Improper
use of
utensils
Improper
Location
Improper
Ambiance
Improper
Segmentation
Arrogant
Staff
Demand
Supply
Invariability
Improper
Sitting
arrangement
Taste
Variability
DRAWN in
MICROSOFT
VISIO