EQUIPMENTS

HEAVY KITCHEN EQUIPMENTS:

 RANGE
 OVEN
 GRILL
 DEEP FRYER
 REACH-IN COOLER
 WALK-IN COOLER
 FREEZER
 SAUTE FANS
 STOCKS/SOUP POTS
 SAUCE PAN
 BAKING SHEETS
 PIZZA SCREEN
 BAKIN PANS
 TONGES
 SPATULAS
 LADLES
 CHEF’S KNIVES
 PIZZA PADDLE
 WHISKS
 MISKING BOWLS
 PLASTIC INSERT FOR COOLERS
 STEAM TABLES
 PASTA BOWLS
 APPETIZER PLATES
 SALAD PLATES
 DESSERT PLATES
 METAL/PLASTIC SHELVES FOR WALK-IN COOLER
 CLEANING RACKS
 CLEANING BUCKETS
 RUBBER FLOOR MATS
 HAND SOAPS /SANITISER DESPENSER
 FIRE EXTINGUISHE
 CUTLERY
 TABLEWARE IS A FOOD AND BEVERAGE SERVICE EQUIPMENT TERM
USED TO DENOTE FLATE CUTLERY AND HOLLOWARE.IT MAY BE
ANALYSED AS FOLLOWS:-
 FLATWARE:- ALL FORMS OF SPOON AND FORKS
 CUTLERY:- ALL KNIVES AND OTHER CUTTING FOOD AND BEVERAGE SERVICE
EQUIPMENTS
 HOLLOWARE:-ANY ITEM MADE FROM SILVER APART FROM FLATWARE AND
CUTLERY e.g.-TEAPOT,MILKCREAMERS Etc.
 STAINLESS STEEL IS THE MOST USED METAL IN THE MAKING OF CUTLERIES
BECAUSE IT IS MOST DURABLE AND DOES NOT NEED ANY SPECIAL CLEANING
METHOD.
 AFTER BEING WASHED IN THE MACHINE EACH INDIVIDUAL PIECE OF CUTLERY
MUST BE CHECKED AND POLISHED.
 WHEN STORING SILVERWARE CUTLERY MAKE SURE THAT IT IS STORED PROPERLY
(USUALLY IN BAIZE LINED DRAWERS) BECAUSE THEY TEND TO SCRATCH VERY EASILY.
 A NORMAL COVER CONSIST OF THE FOLLOWING:-
 A LARGE KNIFE AND A LARGE FORK
 A FISH KNIFE AND A FISH FORK
 A DESSERT SPOON AND A DESSERT FORK
 A SOUP SPOON
 A BREAD AND BUTTER KNIFE
 CROCKERY
 A SOUP PLATE :- 20cms IN DIAMETER AND USED FOR THE SERVICE OF THICK
SOUPS
 B&B PLATE (SIDE PLATE):- 15cms IN DIAMETER USED FOR SERVICE OF BREAD AND
BUTTER
 A FISH PLATE:- 20cms IN DIAMETER AND USED FOR SERVICE OF FISH ITEMS AND
HORS D’ OEUVRES
 A DESSERT PLATE(SWEET PLATE):- 18cms IN DIAMETER AND USED FOR THE
SERVICE OF DESSERT
 A MEAT PLATE (JOINT PLATE/DINNER PLATE/MAIN COURSE PLATE):- 25cms IN
DIAMETER AND USED FOR SERVICE OF MAIN COURSES.
 A CEREAL BOWL:- 13cms IN DIAMETER USED FOR THE SERVICE OF CEREALS
 CHEESE PLATE:-16cms IN DIAMETER USED FOR THE SERVICE OF THE CHEESE AND
BISCUITS
 COFFEE CUP:- IT HAS CAPACITY OF 10cl AND USED FOR THE SERVICE OF BLACK
COFFEE ONLY
 TEA CUP:- 19cl CAPACITY USED FOR THE SERVICE OF TEA AND COFFEE
 JOINT PLATE:-10’’ DIAMETER
 DEMETASSE CUP:- 31/2 oz
 GLASSES
 COCKTAIL GLASS:- THESE ARE STEMMED GLASSES.THE SIZE CAN BE RANGE FROM 7-
17cl.
 PONY TUMBLER/JUICE GLASS /4 ounce GLASS:- THIS IS SMALL GLASS USED
SOMETIMES FOR THE SERVICE OF SMALL JUICES.
 HIGHBALL GLASS:- IT IS MOST COMMONLY USED GLASS IN A BAR.THEY CAN RANGE
FROM 14-30cl.BUT 24cl IS MOST COMMONLY USED.
 TOM COLLINS:- THEY ARE TALL AND THIN AND USUALLY HAVE A CAPACITY OF
12ounce/36cl.
 OLD FASHIONED GLASS:- THESE ARE USED TO SERVE ‘’SPIRITS ON THE ROCK’’. RANGE
FROM 24-25cl.
 LIQUEUR GLASS:- CAPACITY 2-3cl.
 PILSNER GLASS:- THEY ARE GLASSES USED FOR SERVE PILSNER (A TYPE OF BEER).
 BEER TANKARD:- THESE GLASS ARE COMMONLY USED FOR SERVICE OF 7 BEERS.
 SHERRY GLASS:- THIS IS A GLASS TO SERVE SHERRY( A FORTYFIED WINE). CAPACITY
7cl.
 VERMOUTH GLASS :- THEY ARE GLASSES USED FOR SERVICE OF VERMOUTH OR ANY
APERITIF.
 BRANDY BALLOON GLASS:- ALWAYS HAVE THE SAME SHAPE WITH A SHORT STEM
SHOW THAT THE HAND CAN HEAT THE GLASS.
 CHAMPAGNE SAUCER GLASS:- IT IS GLASS USED FOR THE SERVICE OF CHAMPAGNE.
START-UP SUMMARY :
THE COST TO OPEN THE RESTAURANT IS RS 60,00,000. THE MAJORITY OF THE EXPENSES
ARE IN THE FURNITURE FIXTURE AND EQUIPMENT TOTALLY RS 30,60,000. THE LOCATION
REQUIRES SOME BUILDOUT AND RENOVATION RS 600,000 AND WILL REQUIRE APPROX.
45 DAYS TO COMPLETE. THE STAFF WILL SUBCONTRACT THE WORK THEMSELVS. RS
10,80,000 START-UP COST WILL BE FUNDED BY THE OWNERS. THE OWNERS SOURCE OF
FUNDS IS A COMBINATION OF ASSETS AND MARKETABLES SECURITIES, PRIMARILY
EXISTING BUSINESS.

LOCATION
THE 4000 sqft. RESTAURANT WILL BE LOCATED IN A SOUTH ROAD OF CONNAUGHT PLACE
DELHI.A MAJOR SHOPPING AREA SITUATED IN THE HEART OF DELHI.IT IS EASILY VISIBLE
TO CUSTOMERS AND HELP TO CHOOSE BEST IN A WHILE.
PAY SCALE OF THE STAFF

TARGET MARKET SEGMENT STRATEGY

WE ARE GOING TO TARGET THE VISITING TOURISTS AND PEOPLE INTERESTED IN THROWING PARTIES
IN THE PRIME LOCATION OF CITIY, AS THEY ARE POTENTIAL CUSTOMERS AND CAN SPEND AT HIGHLY
PRICED ITEMS.

MARKET NEEDS
THE HAZRATGANJ AREA IS GREAT FOR RESTAURANT.TRAVELLERS FROM OTHER
CITIES/STATES/COUNTRY WOULD LOVE TO HAVE FOOD.

STRENGTHS
 PRIME LOCATION WITH EASY ACCESS
 PARKING
 EXCEPTIONAL STAFF WITH CAN DO ATTITUDE
 DUE TO SMALL SIZE WE PROVIDE EXCEPTIONAL QUALITY WITH COAMPARED TO HIGH
CORPORATE
INTRODUCTION
THE HERITAGE RESTAURANT OWNED AND RUN BY PRADEEP
YADAV,WHO STARTED HIS HOSPITALITY CAREER FROM IHM LUCKNOW AS A
STUDENT OF BSC IN H&HA .AFTER COMPLETING HIS DEGREE JOINED LOCAL
CHAIN RESTAURANT AND THEN HOTEL INDUSTRY AS A MANAGEMENT TRAINEE
AND LATER ON AS HE PROGRESSED IN THE F&B DEPT. STARTED ENJOING HIS
WORK . AFTER A FEW YEARS IN THE F&B FIELD HE WANTED TO OPEN HIS OWN
CHAIN OF SPECIALITY RESTAURANTS ACROSS THE COUNTRY .HE CAME UP WITH
THE THEME OF INDIAN HERITAGE & LOCAL FOOD CULTURE.