The world is becoming more and more inclined towards vegetarian food and need for high quality vegetarian food is growing rapidly. “Being a doctor, as well as a model, I know that eating veg is the first and most important ingredient in keeping fit. If you eat chicken or other meat, you’re consuming toxins, fat and cholesterol. Veg food is powered with all the vitamins and protein you need to be at your best. ” – Aditi Govitrikar “Vegetarianism saves animals’ lives and can’t be beat for maintaining a muscular body and building endurance.
Vegetarian food contains all the vitamins and protein you need to be at your best and is free of all the fat, cholesterol and toxins found in meat. ” – Anil Kumble One has to understand customers preference and sense of taste to produce an alternative method frequently. So that customers can opt for one particular restaurant to check out with new options and try out … So we need to understand customer demand frequently to and discover for alternatives . The project aims at designing such a high quality restaurant to attract the customer and build high satisfaction and recurring demand for the restaurant’s food.
PRIMARY OBJECTIVES OF THE PROJECT: The aim is to analyze the various factors in starting a restaurant and to decide upon suitable size, location, stock availability (availability of various dishes), inventory maintenance (buying vegetables and other goods at lesser cost and maintenance of necessary goods), facilities to be made available in the restaurant, level of customer satisfaction, capturing restaurant market share and making handsome profits. Once the primary objectives are met, the project proposes plans for development of the restaurant, financial objectives and other aspects to be looked into.
If the first restaurant meets its objectives by the end of two years, the objective is to expand its presence, thereby increasing its market share continuously and make excellent profits. ANALYSIS OF RESTAURANT BUSINESS: Food is a basic need for all living beings. The lifestyle and preferences of human beings have changed so much that their taste and food preferences have also grown widely. We are of the view that variety is the spice of life. Though restaurant business is highly competitive, there is absolutely enough space in market for healthy and tasty food.
Further, people in today’s busy world, have very less time to cook for themselves and their family, thereby increasing the need for restaurants. As people are health conscious, we propose to start of our business with healthy and tasty foods at a fair price. The restaurant being a high class one, we cannot afford to fix the price at low cost, which may become a disadvantage in building our brand image. The predicted growth trend for goods is really encouraging to start this high class vegetarian restaurant.
More and more people are becoming vegetarians to maintain their health thus increasing the demand for healthy vegetarian foods. The proportion of income spent by the consumers for food is relatively higher. And people are not hesitant to spend on healthy quality food for their family. DEVELOPMENT PLAN: The most important part of this project proposal is the development plan of the restaurant which considers the most important decisions such as location of the restaurant, layout design, resource allocation to manage constraints, etc.
While choosing the location of the restaurant various factors like the density of population in that area, approximate number of visitors for shopping or other reason to that area, affordability of people for a high class mean, forecasted demand for quality restaurant in that area, availability of basic facilities such as power, water, infrastructure, government incentives, rent or cost of land, building, availability of labour, proximity to the vegetable market, store, security and several other factors are also considered.
Among the several sites that seemed to be complying with our various requirements, we have chosen one of the prime sites using a customer survey model and giving weightage to the areas based on the various available resources and advantages. Location Factor: * Check for travel distance * Analyze the area deeply according to basic factors (Mall, Shopping area, People, Costs, density, age group…) * Look for competitor * Facility Layout * Work study and Method Study about the area Location/Factors| Parking| Polution| competitor| cost| Marketing Stratgies| Anna Nagar| X| X| X| X| X|
Nungambakkam| X| X| X| X| X| T. Nagar| X| X| X| X| X| Purasawakkam| X| X| X| X| X| ECR| X| X| X| X| X| Mount Road| X| X| X| X| X| Velacharry| X| X| X| X| X| We have also used other alternative methods to arrive at the location decision like the +Transportation model +Cost Evaluation method Business is all about planning, coordinating and controlling Customer feedback Quality Scheduling Maintenance Alternatives Taste (SSample Customers Preference Customers Customers Customers Inputs Outputs
We have chosen the location as Nungambakkam after considering all the above models and also the critical factors, subject and objective factors so to decide upon the best location for our high class restaurant. The reason being the density of population being high in this area and also the affordability of people is high and preference for a good vegetarian restaurant is also high. LAYOUT PLAN : The location chosen for our project using the above models consists of a storeyed spacious building with adequate power and water facilities.
However, enough care must be taken while designing the layout so that consumers enjoy a peaceful meal without much interference and disturbance. Layout plays a very important role in this regard. After much research we have decided as per the customers preference the layout of our restaurant. A simple model of our ground floor layout structure is given below. In our layout design, there are separate ways for customers and employees so that the moving in and out of employees does not disturb the customers, and the employees can also enjoy a freedom.
The parking lot is also differentiated and the we have planned to train our employees well to serve up to customer expectations. Our survey also indicated the customers prefer the reserved tables to be in a separate area and we have designed our layout in such a way that separation is between the reserved and unreserved tables. Further the reserved areas are well distinguished with an aim of attracting more people towards it. This in turn will help to estimate the number of customers clearly which will help us to save time, cost and better customer satisfaction.
The groundfloor design is as below Employees parking and employee entrance Kitchen and store room General a/c dining hall Reception and waiting area Reserved tables Beverages and vegetarian chats Car parking Car parking Customer entrance OPERATIONS PLAN: Inventory and its maintenance is a difficult business to forecast, especially maintenance of perishable goods inventory and availability to meet a no stock situation is really difficult. Our operations plan aim at making the dishes available to the customer when they demand and also providing service at very minimum time.
We have to decide upon various factors as cost, space cost, storage cost, obsolescence, spoilage or deterioration costs, inventory procurement costs, etc and decide upon a optimum order quantity for vegetables and other necessary products and also decide upon what dishes at what quantity to be cooked to meet the customer demands which is highly varying and definitely difficult to predict. As the variety of dishes are cooked in large size, we have adopted the batch production method for some dishes, customer specific orders for special dishes, etc and have arrived a economic batch quantity and optimum storage level of inventory.
As cooking needs multiple raw materials, the procurement and maintenance of them also becomes difficult. To avoid excess storage cost and wastage of materials we have adopted several techniques of inventory management and control and also the re-order level and quantity. PRODUCT AND SERVICES REQUIRED: We have decided to offer new kind of products and service to people to attract more customer and build our market share. There will be three ways a customer can purchase food. They may sit down at one of the seats in the dining room and get full service from a waitperson.
A separate take-out counter will service those who wish to pick up their food. Most take-out food will be prepared to order with orders coming from either the telephone or fax. Delivery (an indirect form of take-out) will be available at certain times and to a limited area. We also have a separate chat section for people who prefer lighter and healthier food. We have also plans to increase our service level once we kick start our business and also adopt new innovative ideas for customer satisfaction.
THE TARGET MARKET : Although we have proposed to start our restaurant in one prime location initially, we target to a variety of diverse and densely populated groups. Although it will be located in a downtown urban setting, it is an area where people travel to eat out and one that is also frequented by tourists. It is also an area known for and catering to the demographic group we are targeting. We have planned to attract the customers from 3 major segments; * Local population * Student population * Visitors