An assumed hypothetical restaurant report

Introduction
KD’s café is fast delivery local fast food outlet that will be positioned as a national franchise through
creative approach to the company’s image and detail presentation. KD’s cafe will provide a
combination of excellent food at value pricing, with fun packaging and atmosphere. KD’s café is the
answer to an increasing demand for snack and drink-type fast food according to different weather,
to be consumed while window shopping and walking around inside a shopping mall or while driving.

In today's highly competitive environment, it is becoming increasingly difficult to differentiate one

fast food outlet from another. Ludhiana is a city, is now becoming the model metropolis for Asia's
new economic boom.

Our main priority is to establish one outlet in centre of a city or on highways of Ludhiana. Later, our
effort will be a further development of more outlets in the surrounding area by giving as franchise.

KD’s cafe will entice youngsters to bring their friends and family with our innovative environment,
wraps, burger, taco’s, fries, and selection of unique signature hot and cold, coffee and tea’s.
Although, reading of different comics and author books while drive-through or sitting in a restaurant
by electronic means of communication internet.

Objectives
• To establish a presence as a successful local fast food outlet and gain a market share in India’s fast
food industry.

• To make KD’s cafe a destination spot for mall-goers.

• To expand into a number of outlets by A year OR three, and sell the franchise to neighbouring
metropolitan cities.

Mission
Our main goal is to be one of the most successful fast food outlets in Ludhiana, starting with one
outlet located in centre of city as a "market tester."

KD’s cafe will strive to be a premier local fast food brand in the local marketplace and also in world
outlets. We want our customers to have the total experience when visiting our outlet(s) and website
as they will learn about this fascinating new "reading culture." We will sell merchandise from pre-
packaged coffee and tea bags of different varieties and t-shirts, all with our official brand attached to
them.

Our main focus will be serving high-quality food at a great value.

Keys to Success
To succeed in this business, we must: -

• Create a unique, innovative, entertaining menu that will differentiate us from the rest of the
competition.

• Control costs at all times, in all areas and implement a conservative approach to growth policy.
Although, we provide more than enough fund to open more than one outlet, we want to be on the
safe side of the business.

• Sell the products that are of the highest quality, as well as keeping the customers happy with all of
our product categories from food to store merchandising.

• Provide 100% satisfaction to our customers and maintaining the level of excellent services among
other competitors.

• Encourage the two most important values in fast food business: brand and image, as these two
ingredients is a couple of main drivers in marketing communications.

• Get access to high-traffic shopping malls near the target market.

• Promote good values of company culture and business philosophy.

Company Summary
What is KD’s cafe?
KD’s café is name of two brothers name Karan & Danish. The idea of café has come by changes in
youth and in word. Concept of reading online has established a café. As nowadays people are in
hurry for their work so they decided to give fastest way of delivery like McDonald, KFC and taco bell
so while driving people could read comic, newspaper on their mobile phone. Our outlet also
provides excellent and friendly customer service to support the ambience of fun, energetic and
youthful lifestyle. WE are covering around a capacity of 100 people at a time.

INVESTEMENT OF THE WHOLE PROJECT

The outlet will be started at one of the target locations in city centre. Our preference is Space A, for
the main reason of reaching larger traffic.

Start-up requirements will be financed through owner investments.

OWNERS TOTAL INVESTEMENT- 2 CRORERS

NO. EXPENDITURE DETAILS AMOUNT

1 LAND LAND TAKEN = 500 GHAJ /4456 SQUARE YARDS 130000
TAKEN ON RENT BASIS
2 SECURITY OF LAND SECURITY TAKEN BY THE OWNER 100000

3 INFRASTRUCTURE BASIC CONSTRUCTION OF THE RESTAURANT 2000000

4 INTERIOR & IT INCLUDES THE FINAL SET UP OF THE 6000000

FURNITURE RESTAURANT.
IT INCLUDES THE FURNITURE, THE INTERIOR
ENVIRONMENT
, ALL ELECTRIC FITTINGS, ALL WASROOM
FITTTINGS ETC.

5 LICENSES IT INCLUDES GST NO. & OTHER IMP LICENSES + 60000

LEGAL FEES

6 EQUIPMENTS THIS INCLUDE KITCHEN UTENSILS, OTHER 2500000

MACHINES, K
KITCHEN STUFF ETC.

7 FOOD STUFF IT INCLUDES ALL VEGETABLES & FOOD ITEMS 3500000

REQUIRED FOR
THE PURPOSE OF MAKING OF THE FINAL
EXPENSES

8 WAGES IT INCLUDES MONTHLY WAGES OF THE CHEFS & 400000

ALL
THE EMPLOYEES TOTAL
9 MISCELLANEOUS STATIONARY, CLEANING MATERIAL, ANY 300000
EXPENSES REPAIR, VEHICLE, DRESSES, ETC
FUEL ETC …
10 ELECTRICITY IT INCLUDES THE MONTHLY ELECTRICITY BILL 150000

11 POS SYSTEM A UNIT THAT DISPLAYS THE ORDERS 30000

12 COMPUTERS COMPTUERS & CASH MAINTAINING UNITS 200000

13 LIQUID CASH CASH FOR DAILY REQUIREMENTS 500000

14 HOME DELIVERY 7% of the total amount given to Zomato or any 50000

AGENTS other agency to deliver food in a month
15. INSURANCE IT COVERS 70% COVER BACK OF ASSESTS IN 100000
CASE OF

16020000
NOTE: -
THIS IS APPROX BUDGET. THE BUDGET CAN BE VARIED ACCORDING TO THE PLACE, TASTE
OF THE PERSON
EVALUATION OF THE RESTAURANT COSTS
Fixed Costs

A fixed cost does not vary in relation to sales. A typical fixed cost is rent. In most cases, the
cost of rent does not vary from month to month in response to how many meals you serve.
Rent tends to be a constant cost for the length of the lease agreement signed by the restaurant
and the landlord of the building. Property taxes, insurance premiums, and equipment
depreciation are all fixed costs.

Some labour costs are often considered to be fixed. That staffs that are paid regardless of the
amount of business being generated have a predictable cost that remains constant during the
life of the contract or understanding you have with the employees. Such staffs often include
full-time cashiers, managers, the head chef, and bookkeeper. Janitorial services are
considered a fixed cost. The cost of staff that is hired as a result of an increase in business,
technically, should not be considered a fixed cost.

To a certain extent, basic energy costs such as heat and light are fixed in that it is possible to
determine a minimum level of need for energy regardless of the number of sales. Costs above
the minimum level should reflect an increase in business and so often are not considered
fixed, but in these examples, energy costs will be considered fixed costs.

Fixed costs themselves can be categorized as controllable and non-controllable.

A controllable cost is one that can be changed in the short term. For example, even though
janitorial cost has been budgeted as a constant cost, it may be possible (if there is no ironclad
contract with a janitorial service) to reduce the service and the cost on short notice.
Advertising and promotion are also controllable fixed costs as a decision to change the
amount of money spent can be made very quickly.

Non-controllable fixed costs are those costs that cannot be changed quickly by management.
The most common non-controllable fixed cost is rent or lease payments and depreciation.

In most basic calculations, the only truly fixed costs are overhead costs, those on-going
expenses required to operate the business that are not direct costs of producing the food or
presenting the service.

Variable Costs

Variable costs are directly related to sales. For example, the use of napkins or linen often
varies due to an increase or decrease in sales. Other variable costs include food, beverages,
and some labour costs. Usually, the major variable cost is food and most of the labour.

Variable costs are controllable. Less expensive ingredients can be purchased, portion sizes
can be changed, and some workers can have their hours reduced usually on short notice.
In most basic calculations, the only variable cost used is food cost.

Semi-variable Costs

Labour costs are sometimes categorized as semi-variable because some are fixed but many
are variable. In most situations labour cost is fully controllable. That is, you are in control of
how many people work how many hours per day through proper scheduling. For basic
calculations, labour is often given a category all on its own. In this context, labour costs will
be considered semi-variable.

Breakeven Point

The only way costs can be recovered is through sales. When the sales income equals the cost
for labour, overhead, and food, the breakeven point has been reached. That is, the breakeven
point occurs when

Sales = labour + overhead + food costs

Restaurant costs are a significant part of running a restaurant and need to be evaluated and planned
carefully. Below are the significant costs involved in starting a restaurant business: -

 Fixed costs include rent, mortgage, salaries, loan

payments, license fees, and insurance premiums. These
costs are easier to budget for when opening a restaurant
because they don’t fluctuate much each month.
 Variable costs include food, hourly wages, and utilities.
These costs are harder to predict when opening a
restaurant because they vary according to output. After
several months, you’ll know what to expect each month.

LICENCES
Licenses required running a restaurant in India
These are the most critical restaurant licenses required to open a restaurant, obtaining them will
ensure that your restaurant operates legitimately.

1. FSSAI License
The FSSAI license, also known as the Food License is one of the most important licenses required to
open a restaurant. It is obtained from the FSSAI (Food Safety and Standard Authority of India).

This restaurant license is not merely a license; on the contrary, it also serves as an approval by the
authority and ensures the customers that the food of that particular restaurant affirms to the food
safety standards of India. It is necessarily a unique 14 digit registration number that is given to
manufacturers, traders, and restaurants. It is mandatory to print it on all food packages.

FSSAI License Cost

Here’s a detailed breakdown for different kinds of FSSAI licenses.

FSSAI license costing Documents required for the FSSAI License

These are the documents needed to apply for the FSSAI Restaurant License:

1. ID proof and Address proof

2. Valid email id
3. Phone number
4. Affidavit
5. Declaration of Food Safety Management Plan
6. Kitchen layout plan
7. List of food categories
8. Water testing report from ISI approved facility
9. No Objection Certificate (NOC) from the owners or the partners
10. Medical certificates of employees
How to get the FSSAI License for your Restaurant

Once you have these documents in place, you can apply for the license. The application process is
rather simple:

Log in to the FSSAI website, complete the sign-up process by creating a username for the
registration.

Then fill up the online application with all the required documents.

Submit the printout of the filled-up online application form to the Regional/State Authority with all
the supportive documents within 15 days from the date of making the online submission, to ensure
that your application is considered.

2. Health/Trade License

This license ensures that your restaurant stands corrected under the health concerns of the Health
Department. It will need around 60 days to be issued to you after your submission of the form and
documents.

Health/Trade License Cost

The cost could range from Rs 500 to 50,000 depending on your state rules and specific requirements.

Documents Required for the Health/Trade License

1. Ownership proof, Rent Agreement or NOC from landlord

2. Three copies of the site plan and layout
3. Indemnity bond for Rs.100
4. Structural Stability Certificate signed by Structural Engineer
5. Power and Water Bills
6. Sewer Connection Proof
7. Letter from Delhi police
8. Water Testing Reports
9. Plan of the Premises
10. Medical Certificates of Employees
11. Proof of Property Tax
12. Lal Dora Certificate, if applicable

How to get the Health/Trade License for your Restaurant

A restaurateur can apply for Health/Trade License either at CSB or online. The forms are available at
the State’s Municipal Corporation website or Zonal Citizen’s Service Bureaus. Municipal Corporations
hold power to shut down restaurants which do not have this license.

3. Eating House License

The Eating House License is provided by the Licensing Police Commissioner of that city where you
would want to open the outlet.

Eating House License Cost

The approximate cost required to issue this license is Rs. 300 for three years.

Documents Required for the Eating House License

Here’s a list of documents that are needed to get the Eating House License for restaurants:

1. Documents to prove the legal occupancy of the place of Eating House and in the case of
tenancy, NOC from the landlord.
2. Site Plan containing details of the size of Eating House
3. Photographs of the place showing its usage as an Eating House
4. Photocopy of Valid NDMC/MCD/DCB/Airport Authority of India trade license and free
receipt.
5. Residence proof of the applicant
6. An affidavit on the stamp paper of Rs.10 duly attested by Notary Public
7. Fire NOC, if the seating capacity of the eating house is 50 or more
8. Undertaking regarding the installations of CCTV Cameras with 30 days recording facility

How to get the Eating House License

 The applicant will have to first register him or herself here.

 Using the user ID, you can fill up the form, upload all the necessary documents and fix an
appointment. Self-attestation of all the documents you place is a must since it will ensure
validation. Here’s what the application looks like.
 

4. Shop and Establishment License

To run a food business in India, you must register your restaurant under the Shops and
Establishment Act. For anything from a food truck to a fine dining restaurant. You need to register
your restaurant within 30 days of the commencement of your business. This license is city specific.

Shop and Establishment Cost

The total cost you would incur amounts between Rs.200 to Rs.4, 000 per year. However, the cost is
relative as it depends on the number of employees and the location of the restaurant.

Documents Required for the Shop and Establishment License

 Pan Card
 Identity Proof
 Address proof of the proprietor, partner or the company
 Details of the employees

How to get the Shop and Establishment Act License

 Get the application form from here or your respective state government website.
  Submit the documents with the application form mentioning the name of the shop, the
postal address of the establishment and the proof of ownership such as the Rent Agreement
or Shop Lease Papers to the Local Chief Inspector.
 Once the government official verifies all the documents, he/she will register the restaurant
in the Register of Establishment and issues a registration certificate.
 This certificate must be explicitly displayed at your restaurant and must always be renewed
before its expiration.

5. Fire Safety License

A restaurant must protect their customers from all things dangerous, be it adulterated food products
or hazards such as fire. A No-Objection-Certificate (NOC) from the fire department is thus required
to run a restaurant.

Fire Safety License Cost

There is no fee required for NOC as of now.

How to get the Fire Safety License

 For this, the restaurant needs to register for NOC from the State Fire Department.
Applications can be found online on the state government website.
 After having all the safety equipment in place, you must invite the Chief Fire Officer for
inspection and get the NOC.

6. Certificate of Environmental Clearance

Any restaurant is legally and morally bound to ensure that its operations must not negatively harm
the environment. Hence, you are also expected to apply for the Certificate of Environmental
Clearance.

7. Restaurant Taxation: The Goods and Service Tax (GST)

GST that came into force since 1st of July, 2017, has kept everyone hitched to it with these frequent
changes. Both the restaurant industry and the government have been in loggerhead for long.

It is one tax that you need to pay unlike different taxes (VAT, Service Tax) earlier. You can easily
register your restaurant for GST online and get it sanctioned with minimal hassle.

GST registration

Two-step registration process with OTP verification

The tax rates applicable under GST for restaurants are as follows:
 1. For all the restaurants and hotels, AC or non-AC; serving or not serving liquor, the GST is set
at 5%.
2. For all the regular catering at restaurant premises, GST rate of 5% is applicable
3. For all the outdoor catering by the restaurant, GST is set at 18%.
4. Restaurants and hotels falling under the 5% GST slab and/or have an annual turnover of
more than 1 core INR cannot claim Input Tax Credit(ITC)*.
5. Restaurants and hotels falling under 18% GST slab can claim ITC benefits.
6. In case alcohol is served at a restaurant, GST will not be applicable on liquor. However, you
can tax the consumer for alcohol with VAT and other state taxes. The same is not applicable
to any bill including food items.

8. Insurances Required:
For public liability, product liability, fire policy & for building & Asset coffee shop operators have to
take insurance from any insurance company who provide such insurances. The insurance is fixed
amount to be paid on monthly basis.

9. License for playing Music/ Video:

Applicant need to get a license which is in compliance with the Copyright Act, 1957 and it can be
obtained from Phonographic Performance Limited http://www.pplindia.org/. Or Indian performing
Right Society http://www.iprs.org/. For playing recorded music/video.

WORK FORCE AND MANPOWER BUDGET

AND NEED
With increasing competition, it has become critical for companies to hire competent and high-quality
employees as otherwise it would become difficult for them to survive in long run. Today, staffing has
become an important management function directing an organization towards effective
management of several other functions. Staffing refers to a process through which capable
employees are selected, correctly trained, successfully developed, rightfully rewarded, and their
attempts harmoniously incorporated towards attaining business objectives.

The number of employees needed for different jobs: Initially, the Coffee Shop need around 3-4
employees for managerial level that include store manager, kitchen supervisor, accountant etc. In
addition to this, the coffee shop also needs 5-6 employees at lower level that includes attendants’
and waiters.

When your team knows that you support them, they become more motivated and loyal. “Respect is
often gained through support. Make sure you know about your staff’s needs and wants, from
preferred pronouns to career goals. “We also want to ensure that all staff is working to their
potential and have an opportunity to grow with the company, and listen to what their professional
goals are to ensure there is a pathway to success.
Managerial Positions

Store Manager: Responsible for taking care of store and the need and supply of required material to
make and serve coffee with minimum of 2 years’ experience. Kitchen Supervisor: Responsible to
supervise kitchen and all related activities with minimum of 2-3 years’ experience. Accountant:
Responsible for handling and managing accounts and related activities with minimum of 4 years’
experience.

Attendants (2): Any graduate or undergraduate may apply and liable to attend customers in a
friendly and needed way.

Waiters (2): Handle customer queries and serve them whatever is ordered in a courteous manner.

DESIGNATION NO SALARY TOTAL

MANAGER 2 38000 76000
STORE KEEPER 1 25000 25000
KITCHEN SUPERVISOR 1 30000 30000
ATTENDENTS/CASHIE 4 16000 64000
R
WAITER 4 10000 40000
CHEFS 2 32000 64000
ASSITANT OF CHEF 2 20000 40000
SECURITY GUARDS 3 12000 36000

LOCATION
Why Is Location So Important?

Choosing a good location for your business might be the single most effective thing you can do to
succeed. Having a good menu and professional staff is important to restaurant success, but having a
good location can give your business another push toward success. While choosing a location on a
little-travelled side street or back road might save you on rent, it won’t allow your business much
visibility. Setting up shop near an area with a lot of vehicle traffic and foot traffic puts your name out
to a lot more people and offers you the opportunity for a lot more cheap marketing.

What Is a Target Demographic?

A target demographic, or target market, is a specific grouping of consumers that you market your
products toward. Demographics are defined by specific characteristics, such as age, gender, or
income level. A combination of all of these factors creates the best demographic picture to help
determine how a certain location would affect your business.
Factors to Consider When Choosing a Restaurant Location

Demographics: Once you have determined who your target market is, you’ll need to do your
research to find out where the people who match your target market live, work, and shop. The U.S.
Small Business Administration offers access to a lot of free government-provided demographic data
that you can use to help your research along.

Labour Costs and the Minimum Wage: The minimum wage may vary from state to state and even
city to city. You should check your region's labour regulations before you choose a location to ensure
that costs don't cut into your restaurant's profits. Plus, the amount your employees expect to make
and the availability of prospective employees will change based on geography and demographics.

Restaurant location factors

Access: One of the most important factors is how accessible your potential location is. When looking
at a restaurant location, consider the amount or accessibility of nearby parking, ease of access by
car, foot traffic, and surrounding traffic patterns to make it as easy as possible for customers to visit
your establishment. If you already have great access and parking, be aware of any roadwork,
construction, or other changes that may affect access and parking.

Proximity to Suppliers: Shipping costs and delivery fees can sometimes be more than the cost of the
original supplies. Figure out where you will be sourcing your food and supplies from ahead of time to
minimize these costs as well as any headaches that may occur when receiving shipments.

Competition: Being too close to established competition can be a double-edged sword. Being near
your competition may help with business marketing, but if you're too close to your competition, you
may have a tough time gaining a foothold in the community. Even after opening your business,
continue to watch the area to see what your competition is doing that you can capitalize off of, and
also be aware if new restaurants with the same target demographics move in to your area.

How to perform location analysis

Visibility: Though you want to be careful not to place yourself in the position of losing customers
because traffic is too heavy near your restaurant, you also want to ensure that you are visible to
drive-by and foot traffic. Is your prospective location near a busy road or downtown street? For
existing restaurants, is there a way to increase your visibility to passing consumers by altering your
landscaping or signage?

Future Growth: With growth come more customers, more employees, more equipment, and more
food to store and prepare. Consider whether your location will be able to provide adequate seating,
parking, storage, and prep areas if (and when) your business grows.

Health Regulations and Zoning: Different cities, and even different areas within cities, often have
very different health, zoning, and business regulations. Looking at your prospective location’s zoning
and other regulations prior to setting up shop is a good way to find out what to expect and avoid
snags later on.

Safety / Crime Rates: Extra insurance, exterior lighting, and loss of customers due to safety concerns
can spell disaster for your budget, so it’s important to recognize and address the issues of safety and
crime rates early on. Research the crime rates in each potential area to find out what added
responsibilities and safety measures may be necessary prior to purchasing or leasing your new
restaurant location. That way, you won’t be surprised by any extra costs.

VENDOR DETAILS
FOR KD’s café all supply of frozen food, vegetables, sauces, stationery and beverages will be directly
supplied from distributers of company or directly supply from company and vegetables local
vegetable vendor in Ludhiana.

1. Sirtaj farm fresh products ltd. - Address-Main market guru gian Vihar, ph-1 road, Dugri Phase
1, Ludhiana - 141013, near Basant Vihar jawaddi.
This vendor is
 Frozen Food Distributors
 Cold Storage Services
 Frozen Food Distributors-Mccain
 Frozen Food Retailers
 Frozen Food Distributors-Healthy
 Frozen Food Distributors-Safal
 Frozen Food Wholesalers
 Frozen Food Exporters
 Frozen Food Cold Storage Services
 Frozen Food Distributors-Meatzza
 Frozen Food Stockists
This vendor will supply all meat products with McCain products
2. Cremica Food Industries Ltd - Manufacturer of pizza pasta sauce, pizza & pasta sauce, Caesar
salad dressing and other sauces in Ludhiana, Punjab. It supplies different varieties of sauces.
Direct supply to KD’s café.
3. Miya Ji Vegetable Corners- Abdullapur Basti, Ludhiana - 141003, Indira Nagar, Near. Rattan
Flour Mills, He is -
 Vegetable Suppliers
 Vegetable Wholesalers
 Vegetable Vendors

4. Kitty Industries Pvt. Ltd. (Kitty Bread)- Village Panglian, P.O. Heeran, National Highway 95,
Near Kohara Chandigarh Road, Ludhiana, Punjab 141112
 Supply of all buns, wrap sheet & taco.

5. Vishal Papertech India Ltd.- ALL kind of packaging material supply with books and token
material

6. Stationery and cleaning material from local market of Ludhiana.

TECHNOLOGICAL PARTS OF ACCOUNTS AND

SOFTWARE.
POS stands for Point of Sale, a system that is used throughout the restaurant and retail industry. This
computerized system allows business owners to track sales, cash flow, and food inventory and can
help simplify your bookkeeping enormously.

Why POS Good for a Restaurant

The high volume of cash and credit cards that pass through a restaurant each day make a POS
system a necessity. Not only does a POS system track every penny of your sales, many POS programs
also act as credit card processors. This makes swiping credit cards more secure for both the
customer and the business. Servers are accountable for all their sales, and it is impossible to alter
checks in the computer unless you have the password. This helps cut down on employee theft.

Benefits

One benefit of a POS system is that it simplifies communications between the kitchen and the wait
staff. Orders go through the computer, directly to the kitchen printer. Another benefit of a
restaurant POS program is that it can track everything from food usage to the most popular menu
items. Because the POS system acts as a time clock, it can also help prepare payroll. This can save
you a lot of money in your bookkeeping department. Along with the daily operations of running a
restaurant, a POS system can organize profit and loss statement and sales tax.

Restaurant POS systems are essential to food and beverage operators who want to deliver
exceptional guest experiences, control costs, and increase sales and profits. The right restaurant POS
should deliver the following:

Exceptional guest experiences Guests have expectations of the service that you will provide—and if
they aren’t met, they won’t return. The right restaurant POS helps enhance operations and deliver
exceptional experiences to keep guests coming back. Combing mobile tablets with an intuitive
restaurant POS interface is just one way to accelerate speed of service – and keep guests happy – at
quick-service and fast-casual enterprises.

Centralized control of menus and promotions to consistently deliver exceptional guests

experiences across multiple locations—and to keep costs down – you need centralized control of
menus, prices and promotions. A cloud-based restaurant POS does both by providing an efficient
system to modify menus and prices. It can set up menu items or change prices almost instantly and
apply them universally – or maintain localized preferences.

Kitchen systems to maximize food quality and accuracyIntegrate orders. Track kitchen
performance. Oracle Food and Beverage Kitchen Display Systems flow vital information throughout
the operation in real time and keep all staff on top of their tasks. Intuitive, graphical displays, which
can be mounted in kitchens or preparation areas, improve kitchen efficiency, enhance food quality,
increase speed of service and reduce errors.

Data to help you make money and save money your restaurant POS contains details of every
transaction. But what value does that provide if you can’t glean insights from them to improve
operations? A reporting and analytics solution give the right people access to information – such as
food waste, staffing levels and theft – opening the door to eliminating problems and seizing
opportunities.

Loyalty to maximize revenues 65 percent of US consumers are members of at least one food and
beverage restaurant loyalty program. Make sure your restaurant POS is capitalizing on that statistic.
It should provide a gift and loyalty solution that helps creates connections with guests and generates
repeat business. Offer rewards, run targeted marketing promotions, personalize the guest
experience, and gather data about guest preferences and behaviours.

Mobility A mobile-enabled POS system offers key advantages including improved order
accuracy and accelerated service. Staff can take mobile orders on tablets directly from guests,
reducing order entry errors, and managers have access to POS Reporting from their smartphones to
drive success from anywhere at any time.

Analytics
Keep your finger on the pulse of your business and make data-driven decisions.
1. Review and compare your sales via a highly visual and fully customisable dashboard
2. Automatically generate and distribute reports to an unlimited number of stakeholders
3. Access your data any time from any device via a secure web portal
4. Reduce your operational costs by identifying patterns and forecasting trends
5. Make more accurate purchasing decisions based on historical data
6. Increase customer satisfaction through operational analysis
7. Add structure and transparency to your data

Menu
Delight your guests with a smart, user-friendly, and efficient ordering experience.
 1. Deliver your menu to guests on a 7-inch Android tablet in an elegantly customised leather
case
2. Allow your guests to order in a matter of minutes with a simple touch of a button
3. Have the orders sent instantly to the kitchen and bar?
4. Update your menu live or on a schedule
5. Reduce your staff, printing, and other operational costs
6. Exponentially grow your sales by offering your guests seamless experience, facilitating an
increased number of orders
7. Enable your guests to log in individual orders under their names and split the bill hassle-free
8. Offer your menu in any language, further boosting customer satisfaction

Bump
Give your kitchen staff a system that will allow them to maximise service efficiency.

1. Make your business more efficient, by digitising communication between your customers
and kitchen staff
2. Display orders on a PC using a kitchen bump screen app that comes with fully customisable
settings
3. Enable your staff to re-draw orders for maximum time efficiency
4. Analyse average wait time data and design more targeted training programmes
5. Improve employee engagement by giving your staff precise data on all outstanding ordered
items, quick orders, takeaways, dining, etc.
6. Give your staff the option of bumping a single item or an entire table
7. Improve customer satisfaction through faster service, due to increased efficiency

Online
Expand your business through a reliable online ordering system that’s easy to implement and
maintain.

1. Add the online ordering capability to your website without any additional modules or plugins
2. Process payments in any mode you wish: credit cards, PayPal, and/or cash-on-pickup
3. Synchronise your POS server and your online store, making menu updates instant and
automatic
4. Send digital customer invoices and orders to a local printer
5. Customise the setting to match your business needs and capabilities, be it opening hours or
delivery options
6. Collect and analyse online takeaway orders’ delivery data
7. Automatically generate and distribute visual sales reports to an unlimited number of
stakeholders
 MENU
01/04/2020

K D 's c a f e
T h e m o re th a t y o u re a d
T h e m o r e th in g s y o u w ill k n o w
T h e m o r e f o o d y o u w ill s m e ll & ta s te
T h e m o r e y o u w ill lo v in g t o e a t

DESSERT TEA
CAFFEINES DRINKS
B U RG ER S T A C O 's
C O LD CO FFEE { E N G L IS H
K e b a b ta c o - 6 9 C H O C O L A VA C A K E
{FL A V O U R S } VEG. D A R G E LLIN G
V e g g ie ta c o - 4 9 99 ASSAM}
N U TE L L E / C A R E M A L - 8 9 A L L O O T IK K I - 2 9
C h e e s e ta c o - 8 9 B R O W N IE 'S W ITH E A C H - - 14 0
B R O W N IE W ITH IC E - C R E A M - 119 V E G G IE - 4 9
C h ic k e n ta c o - 9 9 IC E C R E A M M A S A L A TE A - - 12 0
W ith IC E - C R E A M - 6 9 B A R B EC U E - 69
220 K D 's s p e c ia l te a - 18 0
OREO - 99 PAN EER - 99
S O F TY {G R E E N TE A ,
M OC H A C OLLA R - 7 9 N O N -V E G
{F L A V O U R S
C H IC KE N LA VA B U R G E R - 119 F R IE S L E M O N TE A }
VA N IL LA ,C H O C OL A TE ,
H O T D R IN K S C H IC K E N B U R G E R - 7 9 E A C H - - 10 0
S M L S TR A W B E R R Y}
L A TTE - 8 9
F IS H B U R G E R – 9 9 S A L TE D - 4 0 7 0 9 0 EACH- - 59 SOFT
EGG B UR GER - 3 9 C H E E S E - 6 0 8 0 10 0
M O C H A - 119 DRINKS
C A P P U CC IN O - 7 9 M U S H R O O M - 8 0 10 0 12 0 SHAKES
W RAPS TA N G I - 10 0 12 0 14 0 C O K E , P E P S I,
P U R E B L A C K C O F F E E - 12 9 VA N IL L A S P R ITE ,L IM C A , E TC o n
P A N E E R - 13 9
HOT COFFEE - 69 S TR A W B E R R Y MRP
V E G G IE - 5 9 C H O C O L A TE
F IL TE R C O F F E E - 4 9 EGG - 69 B LU E B E R R Y
S P IC E D C O F F E E - 9 9 E N E R GY D R IN K S
C H IC K E N - 9 9 {E A C H - R s 8 9 }
W A TE R B O TTE L
MRP