Table of Contents

Executive summery...................................................................................................3
History: -................................................................................................................3
Products and services:-...........................................................................................3
Customer and Market:-...........................................................................................3
Company vision and mission:-...............................................................................4
Competitors:-..........................................................................................................4
Market size:-...........................................................................................................4
Production Details..................................................................................................5
Raw Material:-........................................................................................................6
Resources for transformation:-...............................................................................8
Transformation type:...........................................................................................8
Customer types:-...............................................................................................10
Variety of products:-............................................................................................11
Product Volume:-.................................................................................................12
Variation in Product:-...........................................................................................12
Visibility:-............................................................................................................13
Customer Expectations.........................................................................................13
Performance objective..........................................................................................14
Speed:-...............................................................................................................14
Quality:-............................................................................................................14
Flexibility:-........................................................................................................14
Dependability:-..................................................................................................14
Supply Chain........................................................................................................15
Marketing.............................................................................................................15

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 Process Design.....................................................................................................17

Executive summery
This report is about a restaurant business name “Tandoori”. First we explained
history of company and some basic information about services and customer market. Then we
wrote the vision and mission of business. After that we started explaining the services the
business is providing in detail. We also gave an example of few products’ input & output their
transformation process and we also shared their images. After that we explained our customer’s
demographic information and their need and want. Then we write about the four V’s of our
business. In the last we talked about our business’s performance objective, supply chain,
marketing and process design.

History: -
Tandoori was first inaugurated in 1993 in Islamabad .It expanded now in Faisalabad and
Burewala. We was started as a restaurant but now we are facilitating our customers by arranging
their worthy events, catering services and delicious cuisine mainly contained Chinese,
continental and traditional foods. We aimed to establish our branches all over the Pakistan.

Products and services:-

 Chinese food
 continental food
 Bakery items
 traditional food

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 catering services
 home delivery services
 event management

Customer and Market:-

Tandoori is serving in multiple markets of multiple cities like it is serving in Islamabad
( g8 f10 i9) , Rawalpindi (pwd dha1) , Faisalabad (kohynoor) , Burewala (wihari road ) .It has a
good market value and their 99% customers are from middle class and Elite class.

Company vision and mission:-

Vision: Serving happiness to our customers through delicious food and
extraordinary restaurant experience with same great taste & services standards.
Mission: The mission is not only having a great tasting food, but have efficient and
friendly service because customer satisfaction is paramount. We want to be the restaurant choice
for all families and singles young’s and old, male or female. Employee welfare will be equally
important to our success. Everyone will be treated fairly and with the utmost respect. We want
our employees to feel a part of the success of Tandoori Restaurants.

Competitors:-
Sarina
Tuscany courtyard
The Smokey cauldron
Zigolini's Italian
Sakura Japanese Restaurant

Market size:-
Tandoori is providing the best restaurant services in Pakistan. They are serving in
traditional food, Chinese food and continental food. Now days the demand of their service is

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very high in the market and it is obvious that this demand will increase with the passage of time.
Because they are providing food services and people won't left eating food.

Production Details

Services Details:-

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Raw Material:-

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 Input
Boneless mutton, yogurt, lemon juice,
ginger garlic paste, turneric powder,
coriander, green chilli paste, cardamom
powder, oil for burnishing

Process
All the materials being
cooked (transformed) in
kicthen by chef.

Output
Bar-B-Q
platter

Input
chopped chicken, garam
masala powder, water,
boiled basmati rice, ghee,
wheat flour, beaten yoghurt
(curd), ginger paste, mint
leaves, coriander leaves,
garlic paste, salt as required,
thinly sliced onion, red
chilli powder

Process
All the materials
being cooked
(transformed) in
kicthen by chef

Output
Dum
Biryani

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 Input
1.5kg whole chicken, salt,
Juice of lemon, green
chillies, garlic, ginger,
amchoor powder, black
pepper, yoghurt

Process
All the materials being
cooked (transformed) in
kicthen by chef

Output
Chicken Chargha

Input
Chicken, garlic, cabbage, green
onion, carrot, suger, pepper,
sesame oil, pepper, corn flour,
oyter sauce

Process
All the materials being cooked
(transformed) in kicthen by
chef

Output
Chicken Chowmein

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Resources for transformation:-
Transforming resources: are those that are used to perform the transformation process.
Perform the transformation process.
Transforming resources include equipment such as cookers, refrigerators, tables and chairs, and
the chefs and waiters

Transformation type:-
A transformation process is any activity or group of activities that takes one or
more inputs, transforms and adds value to them, and provides outputs for customers or clients.
Where the inputs are raw materials, it is relatively easy to identify the transformation involved,
as when milk is transformed into cheese and butter. Where the inputs are information or people,
the nature of the transformation may be less obvious. For example, a hospital transforms ill
patients (the input) into healthy patients (the output)

Outputs:-
Bar-B-Q platter

Dum biryani

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Chicken chargah

Chicken Chowman

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Customer types:-
 Demographic info:-
Actually it is a restaurant so the people of all ages are its customers but we have to
focus on the main person for example a family came to have a lunch so they all are their
customer but we have to analyze the main person the leader of that family so his or her age will
be around 25 to 50 years and majority of the customer income will be above than 1 lac. Their
customer will came from the main areas of the city like Pwd, bahria town, G-8, F10 etc. Their
customers need the best quality food with the best taste they don't have any issue to pay some
extra to get some extra.
 Need and wants:-
When customers walk into a restaurant, whether it is Tandoori or any other restaurants,
they expect to be acknowledged. This is a small service, but it is imperative to the success of the
restaurant, as customers who are not greeted may simply walk out and eat somewhere else.

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Customer also needs the best and clean environment so it makes them comfortable. Their
customers also need the good and timely service of the food. They need the best taste with good
quality

Variety of products:-

Bar-B-Que wings
Honey Wings
Appetizers Spicy Wings
French Fries
Russian Salad
Entrée Salads Kachumbar Salad
Fresh green Salad
Tandoori special soup
Hot & Sour soup
Soups Chicken corn soup
Thai soup
Club sandwich
Chicken grilled sandwich
Burgers and sandwiches Zinger burger
Grilled chicken burger
Tandoori special steak
Pepper steak
Continental cuisines Mexican steak
Penne pasta
Tandoori special fish
Grilled fish
Sea food Fried fish
Finger fish
Beef chili dry
Chicken shashlick
Chinese Cuisine Kung pao chicken
Chicken Manchurian
Tandoori special rice
Kabuli pulao
Rice and noodles Chicken Chowmien
Dum biryani
Bar-b-Que platter
Mutton ribs
Bar-B-Que Chicken kabab
Turkish kabab
Pakistani Cuisine Chicken karahi (half, full)
(Chicken) Chicken boneless handi
Chicken jalfrezi
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 Tawa chicken
Mutton handi
Pakistani Cuisine Mutton karahi (half, full)
(Mutton) Mutton hari mirch
Mutton jumbo dry
Namkeen lamb chops
Namkeen lamb tikka
Namak Mandi Namkeen chicken karahi
Namkeen chicken chargha
Mix vegetable
Vegetable & Daal Palak paneer
Dall mash
Naan
Roghni naan
Tandoor Paratha
Roti
Pina Colada
Mint margarita
Cold Beverages Soft drink
Mineral water
Cappuccino
Peshawari qehwa
Hot Beverages Black tea
Green tea
Tandoori special ice-cream
Kheer thoothi
Desserts Molten lava
Cookie crunch ice-cream

Product Volume:-
Product volume is decided by the customer and it can be modified according to the
demand of the customer.
For example:-
 Chicken karahi (full and half kg so on)
 Chicken Nuggets, boti, kabab, tikka ( 6pcs , 12pcs, 24 pcs so on)

Variation in Product:-
Majority of the products are available all over the year but there are some products which
have high demand according to certain seasons.
Winter season:-

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 Sea food, soup and hot beverages etc. are some of the products which can be provided
at any season but their demand increases only in winter season.
Summer season:-
Ice creams and cold beverages are also available in every seasons but the demand of
these products spiked high in the summer.
Spring and autumn season:-
In both of these seasons the demand of all the products will came on to balance
because people will either order sea food or will order ice creams it will depend on their want so
there is no exception in an increase in the demand of any specific type of product.

Visibility:-
This is a restaurant business which provides multiple services like dining, take away
and home delivery. The main part of the product transformation occurs in the kitchen with the
help of the chief, its helpers and all the equipment (stove, oven, refrigerator etc.)

Dining: Customers have been provided the facility of dining (a premium environment to sit and
enjoy their meal) and the product will be served on their table according to their order.
Take away: Customer is provided the facility of take away as well. They can preorder and
receive on their arrival or they can physically order and wait in the waiting area either in the
drive through section.
Home delivery: As the name suggest they provide door to door services. Customer can place their
orders through website, app, and social sites and by contact number as well. The product will be visible
in the form of disposable packing at their home or office.

Customer Expectations
First of all the customer expect that he/she should receive the service of valet
parking when he/she came to the restaurant. After that he/she expect that there should someone
who welcome him/her and take him/her to the table. Than he needs a menu with a person who
guides him about the dishes while selecting his order he needs a water bottle on the table. When
he places the order he expects that he will get the order in time without any lack of quality and
taste. While having the meal he needs a waiter a little far from his table so he can call him when
he need anything or want to add something in the order. The customer also expects that the

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waiter should realize his needs according to the signs of his spoons and the requirement of the
table so he doesn’t have to call him again and again. After having the meal the customer expects
that the bill will be came soon and he doesn’t have to wait for long time. Customer also doesn’t
need any extra charges in the bill and he needs a comment card also. So, he can give the remarks.
And while having these entire expectations customer never want to get bored so he needs a light
music in the hall.

Performance objective
Tandoori restaurant objective to achieve (Speed, Quality, Dependability and flexibility)

Speed:-
One of the company objectives is to achieve speed and for this company calculates the
average demand of products and according to the results they arranged their supply one day
before and always keep a safety stock. To meet the orders on time they half cooked some of the
products that can be preserved (salad plates, fries, chicken, mutton, biryani rice etc.)

Quality:-
Quality is a main objective of this company. To maintain the quality they have measure the
ingredients of the products and lock their recipes. When they are making the order they always
follow the measurements like, if a biryani needs 100grm black pepper it should be 100grm in
every order not 90grm or 110grm.

Flexibility:-
To make the environment flexible company always tries to meet the needs of the customer
even if their demand is out of the menu like, if customer need anything that is not in the menu
the management team will contact the chief that if he is capable to make that product and he also
have the ingredients so they can facilitate the customer and if he is not than they will provide an
alternative option to the customer.

Dependability:-
To achieve the customer satisfaction their every department and staff are well coordinated.
Dependability is very important if it is neglected than it will make a negative impact on speed
and quality of service. For example:-

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Tandoori restaurant have a promise dining time of 25 minutes. To be on the promise their
departments are dependable on each other like kitchen depart have 20 minutes to give the order
to the service team and service team have 5 minutes to serve the meal.

Supply Chain

Raw
material Store

Service
Cheif
team

Consumer

Marketing
We are using multiple sources for marketing for our business:-

Guerrilla marketing
We are utilizing this methodology in our business to support deals or draw in interest in our
business. This technique is regularly low-cost strategy and includes the broad utilization through

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viral web-based media informing. Guerrilla strategy goals, is the imaginative execution of
promoting your business. This advertising strategy has expanded in prevalence and associated
advancements that can intensify informing and spotlight on track gatherings of customers.

Flyers door to door

Counter in front of restaurant which is used for guiding customers, handing flyers and also
selling some of the products. Flyers door to door advertising still a viable strategy across both
tended to mail and entryway drop dispersion strategies. According to a survey “DMA” showing
that, practically half of individuals read tended to mail and over 60% read through flyers drops to
door.

Institutional marketing
Institutional promoting is the system liable for the arrangement of correspondence activities of
an organization with its people. We have utilized this methodology to fabricate and reinforce the
brand's picture on the lookout. Not just with respect to quality rules and the proposal of items
and administrations, yet in addition, the business social qualities.

Digital Marketing
We will also use the most common marketing strategy that is digital marketing, digital
advertising is the most important part our marketing, that utilizes web and online based, for
example, desktop, cell phones and other advanced media and stages to advance items and
administrations just like Facebook, Instagram, You-tube channels, Google marketing, SEO and
different websites.

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Process Design

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