A Project Report On

Business Plan For Weeb Nation

RESTAURANT

A project submitted in partial fulfillment of the

Requirements for the award of the Degree of

BACHELORS OF BUSINESS
ADMINISTRATION

BY
SATYAM KUMAR
SINGH

(SBU210898)

FACULTY OF COMMERCE & MANAGEMENT

SARALA BIRLA UNIVERSITY,RANCHI

Batch 2021-2024
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 DECLARATION CERTIFICATE

This is to certify that the work presented in the project ―WEEB NATION RESTURANT‖, has
been prepared by me towards the partial fulfillment of the requirement for the award of the
Bachelor of Business Administration (BBA) Degree under the guidance of Mr. Animesh
Priyadarshini to the best of my knowledge, the content of this project does not form a basis for
the award of any previous Degree to anyone else.

Place: Ranchi Student Name

Date: Enrollment No.

2
 CERTIFICATE OF APPROVAL

The foregoing project entitled ―WEEB NATION RESTURANT”, is hereby approved as a

creditable study of research topic and has been presented in satisfactory manner to warrant its
acceptance as prerequisite to the degree for which it has been submitted.

It is understood that by this approval, the undersigned do not necessarily endorse any
conclusion drawn or opinion expressed therein but approve the project for the purpose for
which it is submitted.

(Guide) (Internal Examiner)

(External Examiner) (Dean)

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 Acknowledgment

This project has provided me with a great opportunity to experience the work process. I wish to
express my sincere gratitude to the Dean Faculty of Commerce and Business Management Dr.
Sandeep Kumar for allowing me to do my Project. I would like to thank my program coordinator
and Special thanks to my guide Mr. Animesh Priyadarshini their guidance and support. Finally, I am
very much thankful to my friends and parents who guided me during the preparation of my project.

(Signature)
Student Name
Enrollment No.

4
 TABLE OF CONTENTS

SL. Number Contents Page Number

Declaration certificate 2
Certificate Of Approval 3
Acknowledgement 4
Table of Content 5-6
1. Executive Summary 7-9
2. Company Description 10-15
A) Structure & Ownership 11-13

B) Management team 14

C) Location 14-15

3. Environmental Scanning 16-22

A) SWOT Analysis 17-19

B) Industry Structure & Competition 20-22

4. Business Strategy 23-24

A) Vision 24

B) Mission 24

C) Objectives 24

5. Marketing Plan 25-28

A) Target Market Description 26

B) Segmentation strategy 26

C) 4 P’s Plan 27

D) Positioning, Differentiation & USP 28

6. Technical or Operations Plan 29-31

A) Material requirement planning 30

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 B) Machinery & Equipment’s plan 30

C) Cost of manufacturing and running operations 31

7. Financial Plan 32-37

A) Projected cash flows 33

B) Projected income statement 34

C) Projected break-even point 35

D) Projected Ratios 36

E) Projected Balance Sheet 37

8. Human Resource Plan 38-42

A) Manpower requirements 39

B) Recruitment and Selection 40

C) Compensation 41-42

9. Bibliography 43-44

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 CHAPTER-1
EXECUTIVE SUMMARY

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The WEEB NATION RESTURANT is a vibrant and contemporary dining establishment
located in Ranchi. With a focus on culinary excellence and exceptional service,our restaurant
aims to provide a memorable and enjoyable dining experience for both local residents and
visitors.

Concept and Cuisine:

Our restaurant showcases a unique fusion of flavors and techniques, blending traditional food
with modern culinary innovations. The menu offers a diverse selection of dishes, carefully
crafted by our skilled chefs using locally sourced, high-quality ingredients. We pride ourselves
on offering a menu that caters to a wide range of dietary preferences, including vegetarian,
vegan, and gluten-free options.

Ambiance and Design:

Designed with a contemporary and inviting atmosphere, our restaurant creates a welcoming
environment for our guests. The interior is tastefully decorated, featuring a stylish blend of
modern furnishings, warm lighting, and artistic accents. Comfortable seating arrangements and a
spacious layout ensure a pleasant dining experience for individuals, couples, and groups.

Service and Hospitality:

At The WEEB NATION RESTAURANT, we prioritize exceptional service to enhancethe
overall dining experience. Our knowledgeable and attentive staff members are dedicated to
providing personalized service, ensuring that every guest feels valued and well taken care of.
From warm greetings to prompt assistance and menu recommendations, we strive to create a
memorable and enjoyable visit for all patrons.

Marketing and Promotion:

Our target market is the young professionals and students who work or study in the downtown
area. They are looking for a quick and convenient meal option that is healthy and satisfying.
They are also interested in trying new cuisines and flavors from different cultures. We will reach
them through social media campaigns, local events sponsorships, flyers distribution, and word-
of-mouth referrals.

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We employ a comprehensive marketing strategy to attract and engage customers. This includes a
strong online presence through our website and social media platforms, where we regularly
update our audience with enticing promotions, seasonal specials, and upcoming events. We also
collaborate with local influencers, organize food festivals, and participate in community
initiatives to raise brand awareness.

Competitive Advantage:
In a competitive dining market, The WEEB NATION RESTAURANT
stands out by offering a unique culinary experience, exceptional service, and a vibrant
ambiance. Our commitment to using fresh, locally sourced ingredients ensures the highest
quality in every dish we serve. By continuously innovating our menu and keeping up with
emerging food trends, we strive to stay ahead of the competition and provide a memorable
experience that keeps guests coming back.

Financial Projection:
Based on thorough market research and analysis, we anticipate steady growth in revenue and
profitability over the next few years. With an increasing customer base and positive word-of-
mouth referrals, we aim to establish The WEEB NATION RESTAURANT as a leadingculinary
destination in Ranchi. Our financial projections account for both dine-in and takeout services,
ensuring a diverse revenue stream.

Conclusion:
The WEEB NATION RESTAURANT is poised to become a premier dining destinationin
Ranchi, offering a fusion of culinary excellence, exceptional service, and an inviting ambiance.
With our innovative menu, commitment to quality, and dedication to customer satisfaction, we
are confident in our ability to attract and retain a loyal clientele. We look forward to serving the
community and creating memorable dining experiences for years to come.

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 CHAPTER-2
COMPANY DESCRIPTION

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This is the logo of our restaurant.

Our tagline is "Unforgettable flavors, unforgettable memories."

WEEB NATION RESTAURANT will be located 500 meters away from OxfordPublic School
opposite Akshay Palace. This location will be right in the middle of Chutia. In our restaurant, a
both vegetarian and non-vegetarian options will be available. The restaurant serves a varity of
dishes such as Dal Makhani, Palak Paneer, Chana Masala, and Vegetable Biryani in vegetarian.
And in non-vegetarian Butter Chicken, Fish curry, Tandoori Chicken, Special items such as
Korean food ,Korean snacks,drinks,etc.
Various verity of Snacks and Dessert will also be provided. The restaurant will be open from
9:30 am to 9:30 pm on non-weekend days and on weekend days time will be from 10 am to
10:30 pm.

A. Structure & Ownership

The specific structure and ownership model of a restaurant can vary based on local regulations,
the goals of the owners, and other factors. I want to open WEEB NATION RESTAURANT

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RESTAURANT as a sole proprietorship. As a newcomer, it would be easy for me to start and
operate the restaurant.

Some Advantages are -:

a) Full Control: As the sole proprietor, I will have complete control over all aspects of the
restaurant, including decision-making, operations, and management. This allows for
quick decision-making and flexibility in implementing strategies.
b) Profit Retention: I will be entitled to keep all the profits generated by the restaurant.
There will be no profit-sharing with partners or shareholders.
c) Simplified Structure: A sole proprietorship has a relatively simple and straight forward
structure, with minimal legal requirements and formalities compared to other business
structures

Registrations and Licenses

The Licenses which is required to open a new restaurant are:
1. FSSAI License
This is the first and most important license we need to start a restaurant in India. The
Food Safety and Standards Authority of India not only authorizes us to run a restaurant
but also gives confidence to our customers. As FSSAI certified restaurant always attracts
more people. It is also a legal document representing the approval of the authority. FSSAI
license can be applied through their official portal. The inspection will take between one
week to one month depending on the paperwork.

2. Eating house license

Eating house license is mandatory because we’re planning to open a public restaurant
where food and beverages are supplied for consumption. The cost of getting an Eating
house license is around Rs 300.

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 3. Health/Trade license
Public health is a crucial factor to be considered before opening a new restaurant. Health
Trade License is a license issued by a municipal corporation permitting the operation of a
business engaging in goods and services that directly affect the health of the general
public.

4. GST Registration
GST number is mandatory to start any company in India.

Procedure for taking registration

Firstly, we need to apply for GST registration in Form GST REG – 01. After that, we’ll
be asked to upload documents and attest the same with your signature. After the
verification of my application and documents, the department will grant us registration
certificate.
There is no fee for GST registration in India
.
5. Environmental clearance license
Environmental clearance is a procedure to get clearance from the government for certain
industries which cause environmental pollution. The restaurant is expected to cause no
pollution to the environment.

6. Fire safety license

The safety of the workers and customers is one of the most important factors in any
industry. The restaurant must protect its customers and workers from fire hazards. A No-
Objection-Certificate (NOC) from the fire department is thus required to run a restaurant.

7. Music license
Music is cool and it will attract more customers. But for playing music in your restaurant,
you have to obtain a music license.

Various Documents Required are required foe various license. Some of which are

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  Applicant details
 Mobile number
 Email Id
 Pan card number
 Proof place of business
 Copy of valid rental agreement/lease agreement
 Valid bank account from India
 Provisional ID and password received from the state’s VAT department
 GST Registration License Cost Fire NOC if the seating capacity is greater than 50
 Site plans and photographs
 Documents of the restaurant building and NOC from the property owner
 Trade license
 FSSAI license Electricity and Water bills
 Rent Agreement or NOC from landlord
 Sewer Connection Proof
 Proof of property tax

B. Management Team

Owner Amit Kumar Prasad will manage the business with his well-trained and talented staff with
intellectual development disabilities those who will be present at all times during open hours.

C. Location
Selecting the right location for opening a new restaurant is very important. It could decide the
success or failure of a restaurant.

The location of my restaurant is located 500 meters away from Oxford Public School opposite
Akshay Palace Pragati Path, Ranchi Jharkhand 834011. This location will be right in the middle
of Chutia.

This location has been chosen based on the following advantages it provides.

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 i. Competitive Advantage-Opening a restaurant in this area provides a competitive
advantage because there are fewer restaurants compared to other areas. Moreover, the
existing restaurants in the area are not as well-structured or widely recognized as popular
brand names
.
ii. Visibility from landmarks- This location is highly visible that can be easily seen from
popular landmarks that are Oxford Public School can generate curiosity and attract
passersby to my restaurant. And also another popular location is Akshay Palace. During
the wedding season large number of people come to this palace for attending the
wedding.

iii. Population-The area I have chosen, Chuita, is a densely populated area with a significant
population. Approximately 10% of Ranchi's population resides in Chuita, which would
be around 15,000 people. This is a tremendous advantage for my restaurant as it provides
a large potential customer base and a higher likelihood of attracting a steady flow of
customers.

iv. Rent and operating costs-This area is relatively affordable compared to other areas in
Ranchi. The rental costs here are approximately half the cost of rentals on the main road.
This will greatly assist me in achieving a quicker break-even point and generating higher
revenue.
v. Accessibility of raw material- There are many suppliers located nearby that help in
easily obtaining raw materials. The suppliers are also not located far away, which helps
me save on transportation costs. Additionally due to the availability of numerous
suppliers and the resulting competitions, the prices of raw materials are very low.

15
 CHAPTER-3
Environmental Scanning

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 A. SWOT Analysis

SWOT analysis is a technique for assessing the performance, competition, risk, and potential of a
business, as well as part of a business such as a product line or division, an industry, or another entity.

Strengths- Strengths describe what an organization excels at and what separates it from the
competition: a strong brand, loyal customer base, a strong balance sheet, unique technology, and
so on. For example, a hedge fund may have developed a proprietary trading strategy that returns
market-beating results. It must then decide how to use those results to attract new investors.

The various Strengths which our restaurants get are:-

 Cheap Prices-Usually big hotels and restaurants are very costly and unaffordable to the
people of the upper-middle. My restaurant would offer the same service at a cheaper
price, this would help to bring the upper and middle class at my restaurant.

 Variety of Products-The limited and short menu is one of those things that people don’t
like in a hotel. So our menu includes multiple items and dishes, which would convey a
good impression on the customers. It would make them feel like the restaurant has a well-
versed staff, who are capable of cooking a variety of dishes.

 Clean & Hygienic- Clean and hygienic are such qualities that anyone would experience
in any big restaurant. So my restaurant establishment is clean and hygienic, it would
attract the attention of many people. If my restaurant offers a clean and tidy place with a
pleasant atmosphere, then local people would love to visit and bring their guests to your
establishment.

 Best Quality of Food and Service- Emphasizing high-quality ingredients, fresh and
locally sourced produce, and a commitment to exceptional service can be a strong selling

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 point. Consistently delivering delicious food and outstanding service can generate
positive word-of-mouth, customer loyalty, and repeat business.

Weaknesses- Weaknesses stop an organization from performing at its optimum level. They
are areas where the business needs to improve to remain competitive: a weak brand, higher-than-
average turnover, high levels of debt, an inadequate supply chain, or lack of capital.

The various weaknesses which our restaurants get are:-

 New Establishment-Having said before that the new restaurant has a charm to many. But
many people in the demographic are loyal to the previous brand. They won’t be easily
convinced by the idea of a new brand or restaurant. They want more than just a new
name.
 Limited Funds- When it comes to offering customers a unique experience of visiting
your place, then it would require a lot of investment in different service areas. But due to
new establishment, we have weakness of limited funds.
 Inexperienced Management Team: A lack of experience in managing a restaurant or
the specific cuisine/style being offered can be a weakness. Inadequate knowledge of
operations, staff management, cost control, or customer service can lead to inefficiencies
and impact the overall success of the restaurant.

Opportunities- Opportunities refer to favorable external factors that could give an organization
a competitive advantage. For example, if a country cuts tariffs, a car manufacturer can export its
cars into a new market, increasing sales and market share.

The various Opportunities which our restaurants get are:-

 Specialized Diets and Health-Conscious Consumers: Catering to specialized diets such

as vegetarian, vegan, gluten-free, or offering healthier menu options can attract health-

18
 conscious consumers seeking specific dietary choices. Conduct market research to
identify gaps in the market and capitalize on these opportunities.
 Collaborations with Influencers or Food Bloggers: Collaborating with popular food
influencers, bloggers, or local celebrities can help generate buzz, reach a wider audience,
and build brand awareness. Engaging with influencers who align with your restaurant's
concept and target audience can be a valuable marketing opportunity.
 Delivery and Online Ordering: With the rise of online food delivery platforms and the
convenience we offer, integrating delivery services and optimizing online ordering
systems can expand the customer reach and cater to those seeking convenient dining
options.
 Growing Food Culture and Dining Trends: Our city has a vibrant and evolving food
culture with a strong emphasis on dining experiences, it presents an opportunity to tap
into a receptive and adventurous customer base. Assessing the current dining trends and
preferences can help tailor the restaurant concept to meet the demands of the local
market.
 Collaboration with Local Businesses: Partnering with nearby businesses, such as hotels,
theaters, or event venues, can lead to cross-promotional opportunities and increased
customer traffic. Providing special discounts

Threats- Threats refer to factors that have the potential to harm an organization. For example, a
drought is a threat to a wheat-producing company, as it may destroy or reduce the crop yield.
Other common threats include things like rising costs for materials, increasing competition, tight
labor supply. and so on.

The various Threats which our restaurants get are:-

 Economic downturns -During this time there is an economic downturn pose in the
country. This would lead to reduced consumer spending. Consumers tend to tighten their
budgets and cut back on discretionary spending, including dining out. This can also lead

19
 to a decrease in customer traffic and lower sales for the restaurant, making it challenging
to generate sufficient revenue to cover expenses.
 Online Reputation Management: With the rise of online review platforms and social
media, managing the restaurant's online reputation is crucial. Negative reviews or
unfavorable social media posts can significantly impact a restaurant's image and
reputation, potentially deterring potential customers.
 Staffing and Employee Retention: Recruiting and retaining skilled and reliable staff
members can be a continuous challenge in the restaurant industry. High turnover rates,
difficulty finding qualified chefs or servers, and the need for continuous training can
strain operations and impact service quality.

B. Industry Structure & Competition

When engaging in business a company needs to determine what they have to offer, compared to
what their competitors have to offer. An analysis can be conducted to determine how
environments and activities impact a business’ strategy. Several tools can be used to analyze a
company’s competitive environment, the environments faced by the organization, and steps to
take to address limitations within the company’s business model.

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 Threat of
new
Entrants

Rivalry Threat of
amoung substitute
existing products
competitors Five
Forces
Model

Bargaining Bargainging
power of power of
supplier buyer

1. Competitive Rivalry- There are so many restaurants within a 5-mile radius (including 1
Kaveri Restaurant approximately 1.5 miles away) which creates increased rivalry among
firms. The market will grow, however, as the new hospital is built which will decrease
rivalry somewhat since there will be an increased customer base. Brand identification
with each specific restaurant allows for constrained rivalry. Additionally, there are low
exit barriers because of low asset specificity—it would be easy to sell off assets should
we decide to exit the market.

2. The threat of Substitutes- Ready-to-eat meals, fast and quick services, food delivery,
and meal kits. This is a strong force because there are many substitutes for fast food
products and services, such as home-cooked meals, grocery stores, convenience stores,
cafeterias, etc. These substitutes can offer lower prices, higher quality, or healthier
options than our restaurants. Substitutes can also appeal to different tastes, preferences, or
lifestyles of customers.

3. Buyer Power-there is high buyer power because there are many firms and many buyers,
and the switching costs, on average, are low because there are so many options to choose

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 from.

4. Supplier Power-There is high supplier power because of many competitive suppliers—

the product is standardized. The raw materials to make vegetarian or non-vegetarian
food, and the ingredients are standardized at the point of purchase which does not create
dependency on any one supplier

5. Barriers to Entry-It are easy to enter this market because there are no government
restrictions or proprietary know-how inhibiting others from entering. Furthermore, the
technology is common, easy to access, and relatively inexpensive, making entry to the
market fairly easy.

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 CHAPTER-4
BUSINESS STRATEGY

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 A. VISION

―Our vision is to be more than just a restaurant – we aim to become a gathering place that fosters
a sense of community and connection‖

B. MISSION

―Our mission is to deliver flavors that make people feel special every day!‖

C. OBJECTIVE

 Providing fresh and pesticide-free produce: The primary objective of an WEEB

NATION RESTAURANT startup in Ranchi is to provide fresh, healthy, and pesticide-free
foods to customers. By using vegetables that are grown through hydroponic techniques,
the startup can eliminate the need for harmful chemicals and provide a healthier
alternative to traditional foods.
 Employment opportunities- Our focus will be on providing employment opportunities
to local individuals. This will create a positive impression of our company. Additionally,
we will prioritize offering opportunities to the middle class who may be facing financial
difficulties. We believe in valuing their contribution and providing them with significant
opportunities.
 Expanding the business-Our next objective is to expand the business. Once we achieve
our break-even point and generate profitable revenue, we will open new branches in
different parts of the city. After that, we will consider expanding to another state.

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 CHATER-5
MARKETING PLAN

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A. Target Market Description
My target will be anyone who enjoys Dining out, but I will mainly target people age
15 and older, both male and female and who are of working class and students.

B. Segmentation strategy

• Age: 15-60 yrs

• Gender: Male & Female
• Occupation: Students, proffesionals
Demographic • life-cycle stage: Single people, young married couples, old married
couples with children.

• Region: Ranchi
• Density: Rural
Geographic

• Social Class: Middle & upper- class markets

• Lifestyle: Explorer, aspier, achiever
Psychrograhic

• Benefits sought: A place conducive for work, formal and informal

meerings; enjoying a premium quality foods with relaxing home like
ambience.
Behavioural • Degree of loyalty: 'hard core loyalty'

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 C. 4P’ Plan
 Product
The restaurant’s product is a bundle of goods and services. This includes the appearance
of the food, how it is served, the support (waiters, counter people, hostess, cashier),
parking, lighting, music, tables and chairs, restrooms, decor, hours of operation, and
more.
Our restaurant offers various ideas of food both vegetarian and non-vegetarian. The food
we provide is of high-quality, pesticide-free, and nutritionally-rich produce.

 Price
This is how much you charge for your product. Price considerations include charging the
same price all the time or varying it in some way.
The price strategy which we follow are:
 Cost recovery pricing
 Penetration pricing
 Price skimming

 Place
This is where and how we deliver our ―product‖. This can be the restaurant, delivery,
internet orders, phone orders, from a cart/kiosk, a mobile truck, or catering.
 Restaurant owned store
 Official websites
 E-commerce

 Promotion
This is the advertising and sales part of marketing.
 Viral marketing
 Persona selling
 Public relations
 Socia media marketing

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 D. USP

 Two shift working hours- Employees who work in two shifts in order to give their best
performance at the restaurant will benefit from extended operating hours, improved
efficiency, reduced fatigue and burnout, better coverage for peak hours, and enhanced
employees flexibility.
 Acquisition of experience employees- We have acquired some employees who have
more than 5-6 years of experience in the restaurant business field. They are highly skilled
and experts in their field. These employees will not only contribute their expertise but
also train and guide the rest of the team members.
 Signature Dish or Cuisine- Offer a distinctive and memorable signature dish or
specialize in a particular cuisine that is not widely available in the area. This can create a
niche market and attract customers seeking unique dining experiences.Combine elements
from different culinary traditions to create innovative fusion dishes.One example may be
we prdives Mexican and Korean flavors in a bulgogi taco or create a sushi burrito that
merges Japanese and Mexican influences.

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 CHAPTER-6
TECHNICAL OR OPERATIONS PLAN

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 A. Material requirement planning
We have negotiated an agreement with Pandora Bazar Wholesalers Mr. Rohit Verma to supply
all the raw materials required for running our restaurant such as vegetables, salt, cooking look,
etc. Here the good is available at lower than in other markets. This will help to minimize my
operational expenses and maximize overall profit.

B. Machinery & equipment plan

 Kitchen Equipment and Utensils:
Assess the necessary kitchen equipment and utensils required for food preparation, cooking,
storage, and serving. This may include ovens, grills, refrigerators, freezers, fryers, pots, pans,
cutlery, plates, and glasses.
Approximately INR 1000000.

 Furniture and Fixtures:

Determine the furniture and fixtures needed for the dining area, bar, and reception. This could
include tables, chairs, bar stools, booths, lighting fixtures, shelving units, and display cases.
Approximately INR 800000.

 Cookware and Kitchen Tools:

Identify the essential cookware and kitchen tools, such as chef knives, mixing bowls, measuring
cups, cutting boards, baking sheets, and cooking utensils.
Approximately INR 100000.

 Tableware and Linens:

Consider the tableware and linens required for setting tables, including plates, bowls, glassware,
napkins, tablecloths, and placemats
Approximately INR 200000.

 Cleaning and Sanitation Supplies:

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Ensure you have an adequate supply of cleaning and sanitation materials like detergents,
sanitizers, disinfectants, trash bags, mops, brooms, and cleaning cloths.
Approximately INR 200000.

C. Cost of manufacturing and running operations

The cost of manufacturing and running WEEB NATION RESTAURANT. depends on various
factors such as the scale of production, the size of the facility, and the type of equipment used.
Here's an example breakdown of some of the costs involved:

Cost of Manufacturing:

1. Raw Materials – Vegetables, grocery items, and other goods - Approximately INR 50,000 per
month.

2. Equipment – Food preparation equipment such as commercial ovens and ranges, grills and
griddles, stovetops, burners, etc. Approximately INR 23,00,000 for initial setup and INR 10,000
per month for maintenance and repairs.

3. Labor - skilled and unskilled workers - Approximately INR 2,90,000 per month.

The total cost of manufacturing: Approximately INR 3,50,000 per month.

Running Costs:

1. Electricity – Electricity for lighting, grinding, and other equipment - Approximately INR
15,000 per month.

2. Water - Water for food making and drinking - Approximately INR 5,000 per month.

3. Packaging Materials – The plastic bags, and labels - Approximately INR 10,000 per month.

4. Transportation - to bring raw materials and for delivery services- Approximately INR 15,000
per month.

5. Rent - Rent for property - Approximately INR 15,000 per month.

Total running costs: Approximately INR 60,000 per month

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 CHAPTER-7
FINANCIAL PLAN

32
 A. Projected Cash Flows

Projected Cash Flow for WEEB NATION RESTAURANT. If the company is going tohave a 10
% growth each year and demand of the product increases.

EXPENSES 2024-2025 2025-2026 2026-2027

Cost of goods sold 20,00,000 30,00,000 40,00,000

Marketing and advertising expenses 2,00,000 3,00,000 5,00,000

Salaries and Wages 34,80,000 35,00,000 35,50,000

Rent 3,00,000 4,00,000 6,00,000

Utilities 1,50,000 2,00,000 3,00,000

Maintenance Expenses 50,000 1,00,000 1,50,000

TOTAL EXPENSES 61,80,000 75,00,000 91,00,000

NET INCOME/LOSS (6,80,000) 0000000 9,00,000

Revenue From Oprations 55,00,000 75,00,000 1,00,00,000

Our restaurant, is projected to have a net Loss of INR 6,80,000 in the first year, No loss no gain
in the second year, and Income of INR 9,00,000 in the third year. As revenue is expected to
increase each year, the business is on track to becoming more profitable. However, expenses are

33
also projected to increase as the company continues to grow, so it will be important for the
business to manage expenses effectively in order to maximize profitability.

B. Projected Income Statement

Projected Income Statement for WEEB NATION RESTAURANT for year 1 of its starting.

For the Year Ending December 31, 2024

Revenue:
Sales of Goods: 50,00,000
Total revenue: 50,00,000

Cost of Goods Sold: 20,00,000

Raw materials: 2,40,000
Labor: 6,00,000
Overhead: 20,000
Total Cost of Goods Sold: 20,00,000

Gross Profit: 4,800,000

Expenses: 5,40,000
Rent: 3,00,000
Utilities: 1,50,000
Packaging and shipping: 60,000
Marketing and advertising: 20,00,000
General and administrative expenses: 50,000
Total Expenses: 31,00,000

Operating Income: 18,90,000

Other Income and Expenses:

Miscellaneous expenses 10,000
Total Other Income and Expenses: 10,000

Net Income: 19,00,000

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 C. Projected Break-Even Point

The break-even point is the point at which total revenue and total costs (fixed and variable) are
equal. For WEEB NATION RESTAURANT the break-even point can be calculated asfollows:

Fixed costs per year = Rent + Utilities + Marketing and Advertising + Salaries + General and
Administrative expenses = 3,00,000 +1,50,000+20,00,000+50,000+5,00,000 = 30,00,000

Variable costs per unit = Cost of Goods Sold per services = 1000

Selling price per unit = 1500

Contribution margin per unit = Selling price per services - Variable cost per services = 1500 –
1000 =500

Break-even point in units = Fixed costs / Contribution margin per unit = 30,00,000 / 500 = 6,000
units

Break-even point in revenue = Break-even point in units x Selling price = 6,000 units x 1500 =
90,00,000

Therefore, the WEEB NATION RESTAURANT will need to sell 6,000 units of itsproducts or
generate 90,00,000 in sales revenue to break even and cover all the fixed and variable costs of
the business.

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 D. Projected ratios

Projected ratios for WEEB NATION RESTAURANT will depend on several factors such as
sales growth, profitability, liquidity, debt management, and efficiency. Based on the projections,
the following are some of the key ratios for the hydroponics start-up:

1. Gross Profit Margin Ratio: It measures how much profit the business makes after deducting
the cost of producing the goods. The gross margin ratio can be calculated as follows:

Gross Profit Margin Ratio = (Revenue - Cost of Goods Sold) / Revenue

Assuming revenue of 50,00,000 and cost of goods sold of 20,00,000 it yields:
Gross Profit Margin Ratio = (50,00,000 – 20,00,000) / 50,00,000 = 6

2. Net Profit Margin Ratio: It measures the percentage of each sales dollar that remains after all
expenses have been subtracted. It can be calculated as follows:

Net Profit Margin Ratio = Net Income / Revenue

Assuming a net income of 19,00,000 and revenue of 50,00,000 it yields:
Net Profit Margin Ratio = 19,00,000 / 50,00,000 = 0.38

3. Current Ratio: It measures the ability of a business to meet its short-term debts (ones that fall
due in the next 12 months) and is calculated as follows:

Current Ratio = Current Assets / Current Liabilities

Assuming current assets of 1,00,000 and current liabilities of 50,000 it yields:
Current Ratio = 100,000 / 50,000 = 2:1

4. Debt-to-Equity Ratio: It measures the amount of debt and equity financing in a business. It can
be calculated as follows:

Debt-to-Equity Ratio = Total Liabilities / Total Equity

Assuming total liabilities of 100,000 and total equity of 200,000 it yields:
Debt-to-Equity Ratio = 100,000 / 200,000 = 0.5 or 50%

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 E. Projected Balance Sheet

Projected Balance Sheet for WEEB NATION RESTAURANT As of

December 31, 2024

Assets:
Current Assets:
Cash: 50,000
Accounts Receivable: 2,50,000
Inventory: 75,000
Total Current Assets: 3,25,000

Fixed Assets:
Equipment: 11,00,000
Total Fixed Assets: 12,00,000
Total Assets: 23,00,000

Liabilities and Shareholders' Equity:

Current Liabilities:
Accounts Payable: 20,000
Short-Term Loans: 30,000
Total Current Liabilities: 50,000

Long-Term Liabilities:
Long-Term Loans: 10,00,000
Total Liabilities: 10,00,000

Shareholders' Equity:
Common Stock: 50,000
Retained Earnings: 1,20,000
Total Shareholders' Equity: 1,70,000
- Our Restaurant has 50,000 in cash, 2,50,000 in accounts receivable, and 75,000 in inventory.
- The business owns machinery and equipment with a total value of 23,00,000
- The current liabilities include accounts payable and short-term loans with a total of 50,000.
- The company has long-term loans with a 10,00,000 balance.
- The common stock is valued at 50,000 and the retained earnings are projected at 120,000.

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 CHAPTER-8
HUMAN RESOURCES PLAN

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A. Manpower Requirements

1. Management Team :
This team is responsible to oversee various aspects of the restaurant operations. This team
may include

 General Manager: Responsible for overall management, coordination, and decision-

making.
 Front-of-House Manager: Oversees the dining area, including hosting, serving, and
customer service.
 Back-of-House Manager: Manages the kitchen, food preparation, and quality control.

2. Kitchen Staff :
The kitchen staff is essential for food preparation, cooking, and ensuring smooth
operations in the kitchen.

 Head Chef: Responsible for menu development, food quality, and kitchen
management.
 Sous Chef: Assists the head chef and handles various kitchen responsibilities.
 Line Cooks: Prepare specific food items according to the menu.
 Prep Cooks: Assist with food preparation, such as chopping ingredients, marinating,
etc.
 Dishwashers: Responsible for cleaning dishes, utensils, and kitchen equipment.

3. Front-of-House Staff:
Front-of-house employees interact directly with customers, ensuring a positive dining
experience. Key roles may include:

 Servers: Take orders, serve food and beverages, and address customer needs.

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  Hosts/Hostesses: Greet and seat guests, manage reservations, and maintain the
waiting area.
 Bussers/Runners: Clear tables, reset them, and assist servers as needed.

4. Support Staff:
Support staff members perform critical functions that contribute to the overall restaurant
operations. They may include:

 Cashiers: Handle payment transactions and manage the cash register.

 Bookkeeper/Accountant: Maintain financial records, handle payroll, and manage
accounts.
 Cleaning Crew: Responsible for keeping the restaurant clean and organized.
 Maintenance Staff: Address repair and maintenance needs within the restaurant.
 Marketing/Social Media Manager: Handle advertising, promotions, and online
presence.

B. Recruitment & Selection

The recruitment and selection procedure followed will as follow :

1. Define Job Requirements: The first step in the recruitment and selection process is to
define the job requirements. This includes determining the job title, job description, and the
skills and qualifications required for the job.

2. Source Candidates: Once the job requirements have been established, the next step is to
source potential candidates. This can be done through job postings on job boards,
networking, and recruitment agencies.

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3. Initial Screening: The third step is to conduct an initial screening of the applicants. This
includes reviewing resumes, conducting phone interviews, and assessing the applicants’
skills and qualifications.

4. Interviews: After the initial screening, the next step is to conduct in-person interviews.
This can include one-on-one interviews, group interviews, and panel interviews.

5. Reference Checks: After the interviews, the next step is to conduct reference checks. This
includes contacting the applicants’ previous employers and colleagues to get a better
understanding of the applicant’s work history and qualifications.

6. Selection: The final step in the recruitment and selection process is to make a selection.
This includes comparing the applicants’ skills and qualifications to the job requirements and
making a decision on who to hire.

To make the final selection decision,we hire the retired HR professional form The Kavari
Restaurant. This is because they have revlevant experience that will be highly beneficial for
our restaurant.

C. Compensation

Salaries, as we know, are payments that you receive from your employers in exchange for
your services. However, they are not chosen randomly & there are a few factors that decide
one’s salary & other incentives he might receive.

• Company Goals & Philosophy: Every organization has its compensation philosophy –
how it wants to position itself in the market concerning pay, the companies that it considers
its competitors, the talent that it considers critical, and so on. For example, if their competitor
pays a 10K salary to a networking guy, the company in question might pay him 10K,8K, or

41
 12K, depending upon how & what they think of the job role & the availability of the talent in
the market. The higher the availability, the lower the chances of getting a good package.
• Experience and Education: Although this may not be explicitly stated, the number of
years of experience and education that you have under your belt, can & often influence your
salary. While it says, the more the better, however, these could also make you overqualified
for a job, which can give rise to other sets of problems.
• Performance: ―Pay for performance‖ is probably the most commonly heard term, when
salary is discussed. If you are a good/better/excellent performer.
 Incentives: As this is a new setup, various incentives will be provided to motivate
employees, such as bonuses when there is excellent sales performance at the restaurant,
additional pay for overtime work, and gift during festivals. In addition to this, insurance
coverage will be provided for employees and their families as well.

Compensation Chart Of Employees

EMPLOYESS DESIGNATION SALARY NUMBER OF TOTAL
EMPLOYEES SALARY
Management team:
General Manager 30000 1 30000
Front/Back-of-House manager 25000 2 50000
Kitchen Staff:
Head Chef & Sous Chef 20000 2 40000
Line Cooks & Dishwashers 12000 3 36000
Front-Of-House Staff:
Servers 15000 4 60000
Hosts/Hostesses 11000 1 11000
Bussers/runners 11000 1 11000
Support Staff:
Cashiers & Accountant 14000 2 28000
Maintenance & Social Media manager 12000 2 24000
Total Salary 290000

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 CHAPTER-9
BIBLIOGRAPHY

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1. Search Engine:
www.google.com

2. Website:
 www.thebalancesmb.com
 www.businessplantemplate.com
 www.nhsbdc.org
 www.slideshare.net
 www.dreamalatte.com
 appinstitute.com

3. Books
 Marketing Management by Rajan Saxena
 Chhabra, T.N., Principles of Marketing, Sun India Publication.
 Nareh Malhotra Marketing research An applied orientation, Pearson India.

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