management feasibilty

8/7/2019 MANAGEMENT FEASIBILTY

1/13

MANAGEMENT FEASIBILTY

RESTAURANTS PROFILE

Proposed Name :-PhadharoMharoDesh

Size of the Restaurant : - Medium scale Restaurant

Estimated Project Cost :- 45 50 Lakhs

Location: - City of Lakes Udaipur

Product: - Food & Beverages

Experience

Ethnic multicultural products like jewellery, clothes etc.

Promotors: - PrakashSinghvi

MohitSinghvi

PROMOTORS BACKGROUND

Name - PrakashSinghvi

Age 54 years

Education M. Com.


2/13

Current Occupation Business :- Rubber Manufacturing &Tyre Retreading

Experience About 30 years in the existing business.

Credit Worthiness Enjoys a status pioneer in the line of existing business

Name MohitSinghvi

Age 24 years

Education C.A. ( Inter ), MBA ( FB & E ) & Diploma in International Business

Current Occupation Studying

PERSONNEL REQUIREMENT

1. Team of Chef ( 3 - 4 )

2. Accountant

3. Restaurant Manager

4. Waiters ( 7 9 )

5. Supporting Staff ( 3 4 )

6. Gatekeeper ( 2 )


3/13

QUALITIES / TRAITS REQUIRED

1.Friendly2.Outspoken3.Good Communication Skills4.Team Players5.Reading The Customers6.Good Temperament

SKILL SET MATRIX

TEAM

PLAYER FRIENDLY OUTSPOKEN

READING

CUSTOMER TEMPARAMENT

CHEFS yRESTAURANTMANAGER

y y y y yWAITERS y y y y yACCOUNTANT

SUPPORTING

STAFF y yGATEKEEPER y yMARKETING FEASIBILTY

Product/ Services

We aim to provide an experience of being a part of tradition of different cultures by serving

respective cultures food & beverages, apparels, jewellery etc. under 1 roof. The USP would be

multiple Revenue Streams & different concepts within to appeal all the segments of the market.

DEMAND SUPPLY ANALYSIS

We would follow a Top Down Approach because of huge demand for good restaurant in the city.

Demand

The location of the Restaurant speaks it all. Udaipur Being a major Tourist Hub attracting

tourists from almost all part of the world would be the critical success factor for this concept.

Udaipur although a small city but have shown great hike in disposal income of people, In past 3-

4 years culture of dining out with family & friends have come up at a rapid pace.


4/13

Supply

Udaipur has many haveli style Restaurants but not this kind of a restaurant which is meant for

all. So as far as demand is considered, I expect an overwhelming response.

PORTERS 5 FORCES MODEL

Buyers Influence

The whole business model is an outcome of customers need & preferences. So, for us they score

very high in influencing our business decision because we are in a customer centric business. But

by being the first to offer such facility under one roof we would not compromise with our pricing

& would follow price skimming policy.

Suppliers Bargaining Power

Sourcing of materials for food & other articles sold under the concept at least cost would be ashow of business acumen. Suppliers are large, there would be huge scope of bargaining for

purchasing these products.

Threat of New Entry

Entry Barriers

Capital Investment of more than 45 lakhs is a risky avenue.

Location would be a big constraint as we already possess a land at a premium location.

Competitors

As such there are many Haveli Style Restaurants in Udaipur but the idea of a Multi Cultural

Restaurant would differentiate the scale of competition by other players.


5/13

Substitute

Any other Theme Based Restaurant can be its substitute but would confine itself to just one

segment of the original concept& cannot challenge its wide scope.

SWOT ANALYSIS

STRENGTHS

1. Very new concept of a multi cultural restaurant.

2. Multiple Revenue streams.

3. Appeal to large segment from kids, youth to family.

4. Quality Food, Products & Services.

5. Multiple Ambience would create an experience.

6. First of its kind.

7. Location of the Restaurant

OPPORTUNITIES

1. Addition of more Revenue Streams with time & success of the Restaurant.

2. Opening of small outlets on lorries selling some special items across the city.

3. Multiple chains.

CHALLENGES

1. Recruiting people with required skills as shown in the skill set matrix.

2. Poaching of chefs from other Restaurants.

3. Maintaining the supply of special items from different cities.

4. No experience in the Hospitality Industry .

5. Marketing an Affiliation with guides, Escorts & other Tourist agencies.


6/13

6. Raising Capital at low rate of Interest.

MARKETING STRATEGY

With the above analysis using Porters 5 forces model & SWOT, our competitive advantage

would be Differentiation with incorporating such a fresh concept .

PRICING - We would follow a differential pricing policy for our different concepts like for

Restaurant meant for foreigners would be premiumly priced& roof Top Sheeha ( Hukka ) for

youth would be at a reasonable price.But, as a whole we would follow price skimming policy to

take first mover advantage.

PROMOTION

Through local newspapers. Affiliation with Tours Travels, Guides & Escorts. Small & Big hoardings at tourists places.MANAGEMENT FEASIBILTY

RESTAURANTS PROFILE

Proposed Name :-PhadharoMharoDesh

Size of the Restaurant : - Medium scale Restaurant

Estimated Project Cost :- 45 50 Lakhs

Location: - City of Lakes Udaipur

Product: - Food & Beverages

Experience

Ethnic multicultural products like jewellery, clothes etc.

Promotors: - PrakashSinghvi

MohitSinghvi


7/13

PROMOTORS BACKGROUND

Name - PrakashSinghvi

Age 54 years

Education M. Com.

Current Occupation Business :- Rubber Manufacturing &Tyre Retreading

Experience About 30 years in the existing business.

Credit Worthiness Enjoys a status pioneer in the line of existing business

Name MohitSinghvi

Age 24 years

Education C.A. ( Inter ), MBA ( FB & E ) & Diploma in International Business

Current Occupation Studying


8/13

PERSONNEL REQUIREMENT

1. Team of Chef ( 3 - 4 )

2. Accountant

3. Restaurant Manager

4. Waiters ( 7 9 )

5. Supporting Staff ( 3 4 )

6. Gatekeeper ( 2 )

QUALITIES / TRAITS REQUIRED

7.Friendly8.Outspoken9.Good Communication Skills10. Team Players11. Reading The Customers12. Good Temperament

SKILL SET MATRIX

TEAM

PLAYER FRIENDLY OUTSPOKEN

READING

CUSTOMER TEMPARAMENT

CHEFS yRESTAURANT

MANAGER

y y y y yWAITERS y y y y yACCOUNTANT

SUPPORTINGSTAFF y yGATEKEEPER y yMARKETING FEASIBILTY

Product/ Services


9/13

We aim to provide an experience of being a part of tradition of different cultures by serving

respective cultures food & beverages, apparels, jewellery etc. under 1 roof. The USP would be

multiple Revenue Streams & different concepts within to appeal all the segments of the market.

DEMAND SUPPLY ANALYSIS

We would follow a Top Down Approach because of huge demand for good restaurant in the city.

Demand

The location of the Restaurant speaks it all. Udaipur Being a major Tourist Hub attracting

tourists from almost all part of the world would be the critical success factor for this concept.

Udaipur although a small city but have shown great hike in disposal income of people, In past 3-

4 years culture of dining out with family & friends have come up at a rapid pace.

Supply

Udaipur has many haveli style Restaurants but not this kind of a restaurant which is meant for

all. So as far as demand is considered, I expect an overwhelming response.

PORTERS 5 FORCES MODEL

Buyers Influence

The whole business model is an outcome of customers need & preferences. So, for us they score

very high in influencing our business decision because we are in a customer centric business. But

by being the first to offer such facility under one roof we would not compromise with our pricing

& would follow price skimming policy.

Suppliers Bargaining Power


10/13

Sourcing of materials for food & other articles sold under the concept at least cost would be a

show of business acumen. Suppliers are large, there would be huge scope of bargaining for

purchasing these products.

Threat of New Entry

Entry Barriers

Capital Investment of more than 45 lakhs is a risky avenue.

Location would be a big constraint as we already possess a land at a premium location.

Competitors

As such there are many Haveli Style Restaurants in Udaipur but the idea of a Multi CulturalRestaurant would differentiate the scale of competition by other players.

Substitute

Any other Theme Based Restaurant can be its substitute but would confine itself to just one

segment of the original concept & cannot challenge its wide scope.

SWOT ANALYSIS

STRENGTHS

1. Very new concept of a multi cultural restaurant.

2. Multiple Revenue streams.

3. Appeal to large segment from kids, youth to family.

4. Quality Food, Products & Services.

5. Multiple Ambience would create an experience.

6. First of its kind.

7. Location of the Restaurant


11/13

OPPORTUNITIES

1. Addition of more Revenue Streams with time & success of the Restaurant.

2. Opening of small outlets on lorries selling some special items across the city.

3. Multiple chains.

CHALLENGES

1. Recruiting people with required skills as shown in the skill set matrix.

2. Poaching of chefs from other Restaurants.

3. Maintaining the supply of special items from different cities.

4. No experience in the Hospitality Industry .

5. Marketing an Affiliation with guides, Escorts & other Tourist agencies.

6. Raising Capital at low rate of Interest.

MARKETING STRATEGY

With the above analysis using Porters 5 forces model & SWOT, our competitive advantage

would be Differentiation with incorporating such a fresh concept .

PRICING - We would follow a differential pricing policy for our different concepts like for

Restaurant meant for foreigners would be premiumly priced& roof Top Sheeha ( Hukka ) for

youth would be at a reasonable price. But, as a whole we would follow price skimming policy to

take first mover advantage.

PROMOTION

Through local newspapers. Affiliation with Tours Travels, Guides & Escorts. Small & Big hoardings at tourists places.


12/13

INDIVIDUAL ASSIGNMENT

MANAGEMENT & MARKETING

FEASIBILTY

PadharomharoDesh

A Multi Cultural Restaurant


13/13

Date : - 3RD Aug, 10

Submitted To :- Prof. Snehal Desai

Prepared By :-MohitSinghvi( 094232 )

management feasibilty

Documents