RENDEZVOUS

THE FRENCH RESTAURANT

SUBMITTED BY- SUBMITTED TO-

OUTLAWZZ MS. TULIKA MUKHERJI
 Company Profile

Company Name RENDEZVOUS RESTAURANT

Establishment 15 MARCH, 2009
Founder MS. Sumit Singh Rana
OwnerMR. Sumit Singh Rana
Address 98, HAZRATGANJ, LUCKNOW UTTARPRADESH,226001
Telephone 020-29847586
Fax 020-29847586
No. Of Employees 32
Type Sole-Proprietorship
Capital Required Rs. 2800000
Area Required 4000 Sq. Ft.
 Lease/Purchased Own property
 Introduction

The RENDEZVOUS is a French restaurant dedicated to

consistently providing high customer satisfaction by rendering
excellent service, quality food, and furnishing an enjoyable
atmosphere at an acceptable price/value relationship. We will
also maintain a friendly, fair, and creative work environment,
which respects diversity, ideas, and hard work. RENDEZVOUS
will, upon commencement of operations; sell a wide range of
French food. We will provide quality food and services.
 Startup Summary

The management is seeking around Rs. 200000 from

HDFC bank and Rs. 800000 from investor to provide
seed capital for the company.

The startup cost comes to Rs.2800000 which is mostly

expensed equipment, furniture, reconstruction, start up
labor licenses, operating cash and legal and consulting
cost associated with opening of the restaurant .
 Mission

The Company’s goal is that of a multi-faceted success. Our first

responsibility is to the financial well-being of the restaurant.
We will meet this goal while trying to consider; 1) the effect of
our products on the health and well being of our customers
(and our staff), 2) the impact that our business practices and
choices will have on the environment, and 3) the high quality of
attitude, fairness, understanding, and generosity between
management, staff, customers, and vendors
 Motto

“LIFE IS TOO SHORT FOR THE AVERAGE FOOD”

 Be recognized for our service par excellence ,our exceptional food

and amazing drinks.

 Conduct all our relationship with an emphasis on long term success

 To be place of choice for dining for every Lucknowites.

 To be a place where people can come and enjoy a new taste of food

which is till now unavailable to them.

 Objectives

 There are a number of restaurant, but they are mainly in the very

high income parts of Lucknow and surrounding areas. We do not

intend to compete with these so called "Multi-cuisine restaurants."
We wish to offer a middle ground for those clients who can't quite
afford those high-end luxury restaurants.
 Our business atmosphere will be a relaxing one where clients can

kick back and be pampered. Soft drinks will be offered to clients as

complimentary. Televisions will be located in the dining and bar.
 Controlling cost at all times without exception.
 Location & Customer

Location-It provides an easily accessible location for customers. The

restaurant will be located in 94, MAHATMA GANDHI MARG, HAZRATGANJ.
The restaurant will utilize 4000 square feet. The location is strategically
situated on one of the busiest streets in Luck now. It is a high profile area, with
easy access from all parts of town.
Customer-As Hazaratganj has big market area. In this area every
types of people lives & visits for shopping. Residents, other Midtown
tenants and passers-by can enjoy the various services of the
RENDEZVOUS restaurant. The place is preferred by everyone ,so we
expect a good business from this place. Sales
8
6
Sales
4
2
0
 Competitors and competition

Major competitor is “KOOL BREAK” as it is the only restaurant which serves French
food In Lucknow.

REASONS TO BE AHEAD OF COMPETITORS:

 The creation of a unique and innovative fine dining atmosphere will differentiate us

from the competition.

 The restaurant will stand out from the other restaurants in the area because of the

unique theme, design and decor.

 It will offer a fine dining experience in a cozy atmosphere

 Product quality. Not only great food but great service and atmosphere.

 The menu will appeal to a wide and varied audience.

 Marketing and Sales

The target market for Rendezvous is all culture loving people, belonging to the upper middle and higher income

classes. The target age group is between 17 and 55 years. It is located in an area that attracts most of their

evenings out.

Our customer base will come from the following segments:

People belonging to higher income groups from all over the city

 Students (16 to 24 years)

 Tourists

 Offices in the vicinity

The concept and product image of Rendezvous will attract 3 different customer profiles:

 Those who love foreign food.

 Those who want to do more than just eat out.

 The curious and the young at heart. (Because we are also offering French food in Lucknow
 Marketing Strategy

Our marketing strategy is a simple one: satisfied

guests are our best marketing tool. When a guest

leaves our business with a new dining experience, he
or she is broadcasting our name and quality to the
public. Although major advertising campaigns are
anticipated, our research has shown that word of
mouth is the best advertising for this type of business.
Positioning Strategy: It is a new destination offering guests
the combination of red, white n sparkling wines from vivid region of
France and elegant French food which not only boost up appetite but
also will give you an unforgettable dining experience with full ease
comfort and professionalism.
 Pricing Strategy: Pricing in this industry is very competitive. As
we introducing a new and unique dining concept in lucknow the city
which is mostly famous for Awadhi cuisine introduction of French
cuisine will a revolutionary and elegant step as it will provide you an
aristocratic dining experience. With low competition and high prices
of raw material, French liquor and skilled staff the pricing will be
competitively higher than a normal restaurant. But we can rest assure
that the guest will get a value for money dining experience.
 Promotion

 There are thousands of possible tactics that can be applied to drive revenues

without any reliance on mass media advertising due to our budget restraints
initially. Below are some of the proposed strategies for pre launch and later for
the day to day promotion of our restaurant, summing up to an amount of Rs.
542,400 approximately. (This figure is only for the first year of launch).

Expenditure
160000

120000

80000

40000 expenditure

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 SWOT Analysis

STRENGTH:

Demand-As there is no specialized French restaurant in Lucknow and it is very hard to get


French food so we will be in demand

Location: The location factor is a critical element for strategic positioning of an organization


in the target market. Restaurant located in the heart of City, can attract customers of every

class .

Quality: Strong product supported by great tasking meals with a strong focus on quality,


healthy and competitively priced meals in addition to the speed of producing meals

Excellent Customer Service: Good and regular service will retain and attract new


customers.

Healthy atmosphere: The creation of a unique, upscale, innovative environment that

will differentiate from normal

 SWOT Analysis

WEAKNESSES:
Have no prior experience in restaurant business
May not be able to manage rapid growth due to inadequate experience.
Company has only one owner so if any financial problem occurs then owner will have to solve
problem as soon as possible.

OPPORTUNITIES:
Diverse Target market: The diversity in the market which is merely due to the diversity in the
Customers by providing a base line of product range to meet the overall demand of the customers.
Unique concept: The unique business concept attracts our customers. They will surely come to
have an experience of French food at such an affordable price.
Competitors-As we know through market analysis and yellow pages that there is no availability of
French food and we do not have any real competitor so we can grow easily.
 
THREATS:
 
Increasing wage rates directly affect menu prices.
Health Trend away from fried foods
Changing customer demand
 Requirements

 MACHINERY & EQUIPMENTS: Total expense on machinery and

equipments= Rs. 1124032
My Videos\expenses.pptx
 RAW MATERIAL REQUIREMENT (PER MONTH):
Total raw material .......... 150000
(In the form vegetables, meat, milk products, spices, oil etc)
(Of expected 400 Customers per day)
 STAFF & LABOUR (PER MONTH): Total expense on staff and
labor per month= 176000
My Videos\Staff and labour.pptx
 OTHER EXPENCES (PER MONTH):the other expenses
are=41033.06
 My Videos\exppenses other.pptx
 WORKING CAPITAL (PER MONTH):

WORKING CAPITAL (PER MONTH): Total expenses =338000

expense
200000

100000

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 TOTAL CAPITAL INVESTMENT:

Expenses

1200000
800000
400000
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 MANUFACTURING COST (Per month):

expense

160000
120000
80000 expense
40000
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 Expected sales in one month

 Capacity of restaurant = 160 covers

 Expected customers = 300

 Expected bill per head = 250

 Sale in 1 day = 300*200=60000

 Sales in one month = 60000*30=1800000

 After all the expenses profit in 1 month = 1800000-379033=1420967

 Break-Even Analysis

 Expected profit in one month after all expenses=1420967

 Total capital investment =3044032

 Break-even time =2.1 months

 Break-even customers =12176.12

 Credits

Team members :
1. Shahrukh Ali
2. Varun Bhardwaj
3. Shivam Mishra
4. Narendra Singh
5. Sumit Singh Rana
6. Abhinav Srivastava
7. Maneesh Verma