RESTAURANT WITH PUB
[CODE NO. 3136]
Restaurant business is very flourishing business these days not in India only it has been termed as an International Hotel and Restaurant Industry and it carries very brilliant prospects.
The need for advantage of Hotel Industry to Restaurant Standards has been felt very recently due to advancement in the technology & industry due to which a lot of young million are have come into existence.
This class of people & many people from higher & medium of people like to take advantage of this type of Restaurant system on many occasions.
After oil the world tourism is the largest single item of international trade today with the increase in education discretionary income and in leisure and paid holidays, travel has grown rapidly in recent years.
COST ESTIMATION
Plant Capacity : RESTAURANT WITH PUB
Land & Building (300 Sq.Mt) : Rs. 97.00 Lacs
Plant & Machinery : Rs. 14.28 Lacs
Working Capital for 2 Months : Rs. 30.30 Lacs
Total Capital Investment : Rs. 1.53 Cr
Rate of Return : 37%
Break Even Point : 53%
INTRODUCTION
RISE OF THE RESTAURANT INDUSTRY IN INDIA
RESTAURANT BUSINESS IN INDIA
INDIAN RESTAURANT INDUSTRY
FOOD VARIETIES AND STATE WISE SPECIALTIES
OVERVIEW OF INDIAN FOOD SERVICE INDUSTRY
FEW RESTAURANTS WITH PUBS
IMPORTANT DETAILS OF OPENING A RESTAURANT
EIGHT WEEKS BEFORE OPENING A RESTAURANT: GET THE
PRELIMINARIES OUT OF THE WAY
SEVEN WEEKS BEFORE OPENING A RESTAURANT: FOLLOWING
UP ON WHAT YOU STARTED
SIX WEEKS BEFORE OPENING A RESTAURANT: MORE PREPARATIONS
FIVE WEEKS BEFORE OPENING A RESTAURANT: YET EVEN
MORE PREPARATIONS
FOUR WEEKS BEFORE OPENING A RESTAURANT: TIME TO
START SETTING UP
THREE WEEKS BEFORE OPENING A RESTAURANT: GETTING INTO GEAR
TWO WEEKS BEFORE OPENING RESTAURANT INTERIOR DESIGN
ONE WEEK BEFORE OPENING A RESTAURANT: CRUNCH TIME.
TECHNICAL CONSULTANT FOR SETTING UP RESTAURANT AND PUB
HOW TO SETUP
B.I.S. SPECIFICATION
MARKET POSITION AND FUTURE TRENDS OF HOTELS IN INDIA
EVOLUTION OF THE INDIAN FOOD MENU
BEER MARKET IN INDIA
ENERGY AND SPORT DRINKS
MANUFACTURING PROCESS OF FOODS
SUPPLIERS OF KITCHEN AND RESTAURANT EQUIPMENTS
COST ESTIMATION
APPENDIX – A:
1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET
