Project Reports Restaurant Business

TRUNK BOX OF HUNGER
(Dakshayani Shankar Shembekar)
ADD:- SHOP NO 3,XXXXXXXXXXXXXXXXXXXXXXXXXXX

THANE-421503
MOB:- XXXXXXX MAIL ID:- XXXXXXXXXXXXXXXXX

INTRODUCTION
RESTAURANTS • Restaurants play a significant role

in our lifestyles, and dining out is a favorite social
activity. • Everyone needs to eat—so, to enjoy good
food and perhaps wine in the company of friends and
in pleasant surroundings is one of life’s pleasures. •
Eating out has become a way of life for families.
Today, more meals than ever are being eaten away
from home.
THE RESTAURANT BUSINESS • Going into the
restaurant business is not for the faint of heart. •
People contemplating opening a restaurant come
from diverse backgrounds and bring with them a
wealth of experience. However, there is no substitute
for experience in the restaurant business.
WHY GO INTO THE RESTAURANT BUSINESS? •
Money - The restaurant is a potential money factory.
According to the National Restaurant Association
(NRA) the restaurant industry totals $580 billion in
sales. Successful restaurants can be highly
profitable. • The potential for a buyout - The
successful restaurant owner is likely to be courted by
a buyer. A number of large corporations have bought
restaurants, especially small restaurant chains. The
operator is often bought out for several million
dollars, sometimes with the option of staying on as
president of his or her own chain. The older
independent owner can choose to sell out and retire.
WHY GO INTO THE RESTAURANT BUSINESS? • A
place to socialize - The restaurant is a social exchange,
satisfying the needs of people with a high need for
socialization. Interaction is constant and varied.
Personal relationships are a perpetual challenge. For
many people there is too much social interplay, which
can prove exhausting. On a typical day in America in
2009, more than 130 million individuals will be food
service patrons. • Love of a changing work
environment - A number of people go into the
restaurant business simply because the work
environment is always upbeat and constantly changing.
A workday or shift is never the same as the last. One
day you’re a manager and the next day you could be
bartending, hosting, or serving.
WHY GO INTO THE RESTAURANT BUSINESS? •
Challenge - Few businesses offer more challenge to
the competitive person. There is always a new way to
serve, new decor, a new dish, someone new to train,
and new ways of marketing, promoting, and
merchandising. • Habit - Once someone has learned a
particular skill or way of life, habit takes over. Habit, the
great conditioner of life, tends to lock the person into a
lifestyle. The young person learns to cook, feels
comfortable doing so, enjoys the restaurant
experience, and remains in the restaurant business
without seriously considering other options
MARKET SIZE
The global food service market size was worth US$ 3.4
Trillion in 2018 and is expected to reach a value of US$
4.2 Trillion by 2024, registering a CAGR of 3.6% during
2019-2024.
Foodservice refers to the sale of food and beverages

that are prepared for immediate consumption or for
takeaways and home deliveries. Foodservice outlets
are classified into two sectors: commercial
establishments which include fast-food restaurants,
catering, nightclubs and recreational outlets. Non-
commercial outlets which include food operations that
run inside the premises of an organizations such as
hospitals, schools, military bases, etc.
The food service market can also be classified on the

basis of operation systems, into conventional system
where the ingredients are assembled, prepared and
served on the same premises. Centralized system, in
which food production is centralized and is then
transported to the kitchens at different locations. Ready
prepared system in which the food is prepared onsite
and stored chilled or frozen until required, and
assembly-serve systems in which pre-prepared foods
are purchased, stored, assembled, and served to the
consumer.
Growing demand for customization and
innovation in food menu options is among the
key factors driving the global foodservice
market. Consumers are provided with a wide
variety of alternatives to customize their meals
according to their taste, dietary and budget
preferences. Millennials and working
professionals are the key target consumers for
the market owing to their increasing
preference for hassle-free, nutritious and
hygienic food that is readily available.
Additionally, commercial restaurants and cafs
have emerged as a convenient place for
teenagers, families, and young professionals
to socialize and relax, thus catalyzing the
growth of the market. Moreover, development
of e-commerce/online platforms and on-the-go
food services coupled with innovations in
packaging, introduction of low-fat beverages,
gluten free products, etc, are also contributing
significantly to the growth of the market.
F&B Service
Manager 1 17,500
Miscellaneous
Purchase and Store 2 8,000

keeper 3 10,500
House keeping 2 12,000
2
Accounts 9,000
Security
Total 210,500/-
Monthly Fixed Overheads
Description Amount (INR)
Restaurant Rent 140,000

Staff Acc. Rent 35,000
Staff Salary 210,500
Electricity Bill 6500
Gas 35,000
Transport 10,000
Telephone Bill 6,000
Office Expenses 5,000
House Keeping 45,000
Miscellaneous 20,000
Total 535000/-
Financial Analysis
Total no. of Covers - 100 Nos
Average Exp. revenue per Cover - 220/- (INR)
Avg. expected revenue per day - 160 covers

(Lunch & Dinner)
Expected total sales per Day - 35,200/- INR (160 x 220)
Expected total Monthly sales - 1,056,000 (INR)
Breakeven Analysis
Average Monthly sale - 1,056,000
Average Food Cost @ 46% on sales - 485,760 (-)

--------------------------------
Gross Profit per month 570,240
Average Overheads per Month - 566,500 (-)

--------------------------------
Net Profit per month 3,740/-

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Project Reports Restaurant Business

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TRUNK BOX OF HUNGER

(Dakshayani Shankar Shembekar)

ADD:- SHOP NO 3,XXXXXXXXXXXXXXXXXXXXXXXXXXX

MOB:- XXXXXXX MAIL ID:- XXXXXXXXXXXXXXXXX

RESTAURANTS • Restaurants play a significant role

Foodservice refers to the sale of food and beverages

The food service market can also be classified on the

Purchase and Store 2 8,000

Monthly Fixed Overheads

Description Amount (INR)

Restaurant Rent 140,000

Total no. of Covers - 100 Nos

Average Exp. revenue per Cover - 220/- (INR)

Avg. expected revenue per day - 160 covers

Expected total sales per Day - 35,200/- INR (160 x 220)

Expected total Monthly sales - 1,056,000 (INR)

Average Monthly sale - 1,056,000

Average Food Cost @ 46% on sales - 485,760 (-)

Average Overheads per Month - 566,500 (-)

Net Profit per month 3,740/-

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