SETTING UP A NEW PURE VEG RESTAURANT

Using Herbert Simon’s Model

PRESENTED BY
DIKSHA SHELKE
ROLL NO. - 22053
 HERBERT SIMON
INTELLIGENC
E MODEL ANALYSIS
PHASE “Alternative courses of action”

DESIGN
PHASE

CHOICE
PHASE
 INTELLIGENCE
PHASE
SOCIETAL COMPETITIVE

ORGANISATIONAL
 SOCIETAL
SOCIAL
Hectic lifestyle
Culture and tradition
ECONOMIC
Location
Cost of production ( Factory, Water supply, Electricity)
Get long term financing and funding
Risks Involved- Response
LEGAL
Get all the licenses(Health, Food Safety, Environment, etc.)
Land acquisition
 ORGANISATIONAL

Skilled workforce
(Recruitment of chefs and consultants)

Mission and vision

Partner with food delivery partners

Choose the best technology

Franchise or own restaurant.

 COMPETITIVE

Know the competitors and restaurant market

Arrange Suppliers & Vendors For Your Restaurant

Logistics of raw material

Minimum waiting time for customers

Checking quality of food

Install Right Technology At Your Restaurant

DESIGN PHASE:
• Location
• Nature of service
• Legal standing
• Short-term goals
• Long-term goals
• Brief market study, market
conditions
• Understanding of trends in
business.
 TYPES OF RESTAURANT
- ON BASIS OF BEHAVIOURAL PATTERN OF NATIVE
PEOPLE
D
–
ES
IG
N
P
H
A
SE
DE
SIG
ON BASIS OF MARKET SIZE
N
PH
AS
E
DE ON BASIS OF LOCATION
SIG
N
PH
AS
E
CH
OI
CE As we saw in the previous slides the various alternatives for setting up new
PH restaurants.
AS Out of all cities, PUNE will be the best suitable location for my setup.
E As Pune is emerging as one of the most promising cities in terms higher
market share.
We need to optimise our cost of production as well as maximize the profit.
For that purpose amidst all the alternatives we select the service which can
be best suitable for our conditions.

Casual dining restaurant merged with online food

delivery partners – in a big city like Pune.
THANK YOU!