EXECUTIVE SUMMARY

The business plan outlines the planned planned launch of limited services of restaurant. The
plan recognizes the necessity for capital planning and calculate the cash flow required for
success. The BON VIVANT restaurant is intended to be a full service, three-meal-a-day,
restaurant. The restaurant will feature a full menu compliment of moderately priced,
breakfast-lunchdinner items. Southern regional and other time honored recipes from around
the world the revenues will come from 3 elements of the restaurant operation:

 Breakfast will feature traditional morning dishes and creative, specially items using
fresh,quality products.
 Lunch will feature a variety of soups,salads.
 Dinner will feature casual, family style dining and will offer fresh seafood.

The mission and objective of the operation is to bring together a casual atmosphere enhanced
by the seaside location that will draw residents and visitors to the destination location taking
advantage of the quaint beach side location and adjoining iconic flagler beach pier. The
establishment will provide a complete quality experience for patrons. The key success will be
focused in product quality, services and atmosphere. Management will need to have a firm
grasp on food, beverage and labor elements so as to deliver experience.

INDUSTRY BACKGROUND

Restaurant business is the leading media brand in the commercial food-service

industry, with a focus on entrepreneurship, innovation and growth. Restaurant business
understand the new state of media like no other, recognizing the importance and nuances of
each, and helping you to retrieve the information.each product of restaurant concisely shows
growth minded restaurateurs how to capitalize on trends, new concepts, changes in consumer
tastes,new purchasing strategies and peers best practices. India is one of the largest consumer
markets globally, and one of the youngest with more than 45% of the population under the
age of 25. According to the NRAI India Food Services Report, the food services market in the
country stands at Rs 3,09,110 crore, and is estimated to grow to close to Rs 5,00,000 crore by
2021, at a compounded annual rate of 10%. The fine and casual dining segments are expected
to register market growth of more than 18%–20% and 15%–17%, respectively. This growth is
fuelled by a young and upwardly mobile middle class, hungry for new eating-out adventures.
ReedSeed Management’s research found out that consumers on average spend INR 2100 per
month on restaurants. The spend is higher in metros with Mumbai and Kolkata leading the
table. Dine-in is the most preferred medium followed by delivery with the spend on takeaway
being the least. With the growing online penetration consumers are getting comfortable with
online services. And hence we expect the online food delivery apps to take up more and more
share of the delivery spend of consumers.

MY COMPANY DESCRIPTION

The name of the restaurant which I have started is BON VIVANT , which consists of
both veg and non veg items , the restaurant provides maximum services to its customers. A
restaurant ,or,more informally, an eatery, is a business that prepares and services food and
drinks to the customers. Meals are generally served and eaten on the premises , and our
restaurant offers food delivery services also .

PRODUCT AND SERVICE

There are many services which a restaurant offers some of them are , Table services,
waiter services, self service, providing food and drink services to guests in restaurants ,etc.
The products are, prepared food products allows the customers to take home , and the menu
consists of huge items of veg as well as non veg . This is a brief description on products and
services of restaurant.

MARKET CHARACTERISTICS

Some of the market characteristics of restaurant which helps to be highly successful in

the market are, tasty food, good services to the customers, reasonable cost of food ,
convenient location, so here the target customers are all ages of people but specifically the
youth, since our country India consists of large number of youth and most of the youth stay
outside from family so those people mostly have their food in restaurants.The food services
market in India has shown consistent growth since Fiscal 2014 and was estimated at ₹4,096
billion in Fiscal 2019. The food services market in India is projected to grow at a CAGR of
10.5% over the next five years and is expected to reach ₹6,753 by Fiscal 2024. In Fiscal
2019, the biggest segment of the food services market was the unorganized market, which
accounted for ₹2,535 billion, followed by the organized standalone segment, the chain
market and restaurants at hotels, each accounting for ₹1,096 billion, ₹350 billion and ₹115
billion, respectively.

FINANCIAL SUMMARY

The restaurant financial summary includes self funding, family and friends , and bank
loans, and also profit and loss account and balance sheet of the restaurant .The funding will
be dedicated for the build-out and design of the restaurant, kitchen, as well as cooking
supplies and equipment, working capital, three months worth of payroll expenses and opening
inventory.
 TABLE OF CONTENTS

CHAPTER PARTICULARS PAGE NO

1 Business Description 1-4

2 Mission and Vision 4

3 Description of Product and services 5-6

4 Market research and analysis 7-7

5 Marketing Plan 8 - 10

6 Operations 11 - 11

7 Entrepreneurial team and Organizational Structure 12 - 12

8 Financial Projections 13 - 14

9 Conclusion 15 - 15

Appendix 16 - 19
 Chapter 1

BUSINESS DESCRIPTION

Many individuals dream of a restaurant business startup. This business gives visibility
and the owner meets large number of customers,one to one at the startup stage. The
compliments the entrepreneur gets gives him a high.while starting a restaurant is exciting,its
also time consuming and one of the toughest business to launch successfully. They do not
make profits overnight,it takes time to market the new place, a crowd, and get people to come
back for more. Consistent quality and high level of service is required to get repeat customers.
A restaurant, or,more informally, an eatery, is a business that prepares and serves food and
drinks to customers.

A restaurant , more informally an eatery business that prepares and serves food and drinks to
customers. Meals are generally served and eaten on the premises,but many restaurants also
offer take-out food delivery services. Restaurants vary greatly in appearance and
offerings,including a wide variety of cuisines and service models ranging from inexpensive
fast food restaurants and cafeterias, to mid-priced family restaurants, to high priced luxury
establishments.

Restaurant business is the leading media brand in the commercial food service industry, with
a focus on entrepreneurship, innovation and growth. Restaurant business understands the new
state of media like no other, recognizing the importance and each product of restaurant
business concisely shows growth-minded restaurateurs how to capitalize on trends, new
concepts, changes in consumer tastes, new purchasing strategies best practices.

A restaurant concept is the overall idea or theme that defines the restaurant. Concepts that
includes the menu design of restaurant, service style, dining room decor,and also the style of
food . many restaurants are conceived based on chefs personal experiences or interest.
Heritage , local ingredients, traditions, or family are all common sources of inspiration for
restaurant concepts. But concepts can also be defined by a chefs travel experience, training, or
an interest in a certain area of art, science, or culture. Because food is, mixture of those
things.

To start a restaurant there are few elements which are to be considered :

RESTAURANT NAME

The name of the restaurant should give customer a pretty good idea of the type of food
that is served. It needs to be memorable, preferably simple, and most importantly, authentic.

MENU WRITTING

The description of restaurants food can be as literal as listing off the ingredients in the
food and the ways they were cooked , or as poetic as a brief description of an experience,
visual image, or abstract theory.

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SERVICE STYLE

While service style may seem unrelated , the type of service you offer directly relates
to our restaurant concept in the sense that it affects the diners overall experience. Here is a list
of service types that can impact our concept :

 Family style
 Coffee shop
 Fast food

Name of the restaurant BON VIVANT

Type of organization : Hotel business

Key to success

 Location : The location of the restaurant matters a lot. Location of the restaurant is
considered as considered as one of the features of restaurant , which acts as a key success
to the restaurant .
 Smart menu panning : A smartly designed menu can do wonders for restaurant. A well
designed menu draws the attention of the customers to the high profit items and boost
sales .
 Guest experience : customer service is an inherent trait of successful restaurant business.
A polite and helpful staff leaves a deep impression on the minds of the customers.

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 Marketing : one of the critical elements of a successful restaurant is a marketing
plan.marketing is one of the key elements of a successful restaurant business. There are
two types in the marketing - online marketing and offline marketing .
 Owners involvement : The owners involvement is one of the most underrated parts of
restaurant management. Now a days restaurateurs are using mobile analytic s to keep
track of their restaurant business. The owners don’t need to be physically present at your
restaurant to monitor the daily sales,etc.
 Staff satisfaction : Behind a successful, well- functioning restaurant, there is an efficient
and loyal team. If employees are not satisfied, their dissatisfaction is almost certain to be
reflected in their work, so staff satisfaction also help the restaurant to be successful .

Our restaurant name is BISTRO and our restaurant is famous for both veg and non veg items.
And veg menu consists of :

 Indian veg starters

 Soups
 Veg gravy
 Noodles
 Veg rice items
 Beverages
 Ice creams

Here Indian veg starters consists of panner Manchurian, Gobi Manchurian, finger chips, and
SOUPS consists of tomato soup, veg soup, veg sweet corn soup, chicken soup, VEG
GRAVY consists of mixed veg curry, mushroom masala, kaju masala, capsicum butter
masala, dal fry, NOODLES consists of veg soft noodles, VEG RICE ITEMS consists of veg
biriyani, lemon/masala rice, ghee/jeera rice, veg fried rice, mixed fried rice, curd rice, white
rice, and BEVERAGES includes soft drink, mineral water, etc.

Here comes non veg menu of BON VIVANT restaurant that menu consists of :

 Non veg starters

 Chicken tandoor
 Chicken gravy
 Mutton
 Biriyani
 Indian breads
 Fish items

This NON VEG STARTERS includes chicken ghee roast, chicken kebab, chicken 65, grill
chicken, CHICKEN TANDOOR includes chicken tikka, chicken tandoori, CHICKEN
GRAVY includes chicken masala, chicken kholapuri, andra chicken curry, FISH ITEMS
includes fish fry, bangda fish, etc.

The factors considered while designing dining area or layout are:

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 Seating capacity
 Dining room furniture
 Cleanability

The kitchen layout considers the flow of services that are :

 Ware washing :- This ware washing area should be easily accessible for servers entering
the kitchen with dirty dishes. This area will house dish machines, compartment sinks, and
drying racks.
 Dry and sold storage :- dry and cold storage areas will be close to the receiving area so
that shipments can be put away quickly.
 Food preparation :- This is the space where the kitchen staff will perform all food
prepping tasks, their will be a space for work surface and food preparing tools.

 Meal cooking :- The majority of cooking tasks are performed in this space. Their will be
a room for heavy equipment like range tops,deep fryers,and flat top grills .
 Service :- The service area will be next to the cooking area so that prepared meals can be
passed to service quickly.

Chapter 2

MISSION AND VISION

MISSION

To make a difference in the lives of individuals we touch everyday, by working together to

deliver commitment, personalised service and a superior experience in both cuisine and
entertainment in an ambience of regality.

VISION

Peoples first choice for authentic Indian Delicacies

Objectives

 To Serve quality and Affordable foods

 To focus on atmosphere and ambience
 To Know the target market

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 To Manage customer relations
 To Satisfy the Customers
 To Create a brand
 To make Profitability

CHAPTER – 3

DESCRIPTION OF PRODUCT AND SERVICES

Building a customer base for a restaurant is more complicated than simply opening your
doors,cooking great meals, and hoping your friends and neighbors come to eat. Our restaurant
consist of both veg and non-veg items.
For a memorable meal the quality of the service is something that guest often remember as
much as the food and drink served, that means the restaurant servers must show extensive
knowledge of all types of cuisine and dishes, especially the ingredients and cooking style of
the dishes. They need to know and understand the methods of preparation and serving,along
with the tools used.

Description of non-veg items

 Non-veg cutlet :- preparation of cutlet does not take very much time and it turns out a
very delicious food item. Whether the cutlet is made with chicken,mutton,fish,or
egg;each has its unique taste.

 Chicken kebab:- chicken kebab are soft and juicy,and test best when it is served hot. This
kebab can be made in a less time and with a less items.

 Tandoori :- each and every dish made in tandoori is amazing and people love it. For
serving it along something, we can prepare two or three kind of dip by making it
sweet,sour,and spicy.

 Biryani :- single main course dish that is liked by every non-veg lover. Biryani is the
must have food item to include in our menu .

 Mutton kebab:- mutton kebab can be presented in many ways.whether it is booti kebab or
tikiya kebab with mutton. We can serve it with some chutney,and freshly chopped onions
and lemon.

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 Non veg noodles :- one of the best option to include in every starters menu is noodles,
children love noodles and we can smartly make it a healthy option for kids.

 Chicken Manchurian:- chicken Manchurian can be kept for starters as well as for main
course. It can be served as dry or with some gravy according to customers choice.

 Chicken curry:- For main course, we can choose chicken curry of our choice. We can
choose any one or two from many options available in curry .

 Chicken lollipop:- chicken lollipop are favorite among children and it is very easy to eat
for children. Chicken lollipop will be served with mint dip,tamarind chutney,or tomato
ketchup along with some freshly chopped cucumber and onions.
 Rolls:- we have variety of rolls options to put in our menu, if any party is organized then
for that party we have separate section only for rolls. Rolls are liked by every age
people ,which contains less time to prepare.

Menu for veg items

 Salads
 Burgers
 Pizzas
 Soups
 Rice ( veg rice, chilly garlic rice, etc)
 South Indian ( idli,vada, dosa,etc)
 Fresh juices
 Tea & coffee

Services provided by our restaurant are :

 Waiter service
As the customer enters into restaurant the waiter takes care of everything from taking orders
to serving food .
Special requests can be more easily accommodated compared to other services .

 Buffet service
In a buffet service, guests can choose their food from a wider selection made available on the
buffet line. There are 4 common type of buffet service :
1) Simple buffet
2) Station type buffet
3) Modified deluxe buffet
4) Deluxe buffet
Buffet tables are easy to prepare
Waiters focus only on servicing a few dishes and clearing tables.

 Self service

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Dinner place, pay and pick up their orders at a counter similar to fast casual and fast food
establishments .waiters only need to stay behind the station counter to take orders.
Some other services provided by our restaurant are :
 Plate service
 Family style service
 Table service
 Online food services

CHAPTER - 4

MARKET RESEARCH AND ANALYSIS

1.ImproveCustomers’ Experience

Market research will give us the framework to tackle any “blind spots” in our customer
experience. We can assume there will always room for improvement in this area.

2.RemainonTrend

As a business owner, we need a complete understanding of how consumer preferences are

changing, we need to be aware early and take the necessary steps to get on trend before we
are left behind.

3.Gaina Competitive Advantage

The restaurant can gain a competitive advantage by either building an appreciative following
that is passionate about a particular style or a quality of food, by offering basic sustenance in
a way that is especially convenient or affordable.

There are two types of market research: qualitative and quantitative research.

Qualitative research isn’t about numbers ,it’s about thoughts and opinions. Its all about how
the restaurant uses to explore and understand peoples beliefs,experiences,attitudes,behavior
and interactions.

Quantitative research: Quantitative research is most important for all the restaurants which
generates numerical data or data that can be converted into numbers for a statistical review.

 Set Your Goals.

 Select a Location for the Focus Group.

 Prepare Your Questions.

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 Recruit Participants.

CHAPTER - 5

MARKETING PLAN

1) FOODIE PHOTOS

The very best way to promote restaurant online is with high quality,including photos.
Visual content is in high demand online these days,and having delicious looking photos on
websites and across social media outlets is essential for drawing hungry eyes.Consider hiring
a pro to take some topnotch your smartphone.Be tougher than it looks, as lighting is often a
key factor.

2) LOYALTY PROGRAM

Partnering up with online food apps should definitely be a consideration as part of

our restaurant marketing plan. Partnering with online apps encourages visitors to check out
our restaurant through gamification and customer loyalty programs,which offer visitors a free
purchase or discount for visiting a certain number of times.

3) YELP

Yelp has tremendous power in the restaurant industry, and having a strong backing of
positive yelp reviews is like having a flock of golden geese reviews from yelp can do wonders
for your business.

This means adding as many details as possible,such as :

 Photos
 Store hours
 Location
 Menu
 Price range
 Wi-Fi
 Outdoor seating

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 Parking

The other big thing to keep in mind when it comes to yelp is how you handle feedback. Its
great to thank yelpers for their review,whether positive or negative.

SET UP GOOGLE ACCOUNT

Setting up restaurants google account is as important as setting up our yelp

account .when we search a business within google, google knowledge graph provides the
business details in the sidebar. Google knowledge graph gathers a large chunk of its
information from google+, so having business set up on google+ is a huge bonus,as having
our restaurant appear via google’s knowledge graph allows for more prime search real estate.
GEO-TARGETED ADS

For most restaurants, local is the name of the game. Most folks are looking for good
eats close to home, and you’ll get the most value out of your online marketing efforts by
investing primarily in Geo-targeting ads. Geo-targeting ads help us to money,ensuring that
only users in certain cities or within a specific radius see ads. Many online advertising
services, from google ads to Facebook and twitter, offer Geo-targeting and ad options( at no
extra cost )

BE AN INSTA-HAM

Having a strong Instagram presence is another semi-obvious( but too important to

ignore) restaurant marketing tip. Use Instagram to promote your business best visual
content .show off storefront, get up close with your top dishes, and use this social media main
stage as a place to play around with brand identity. For example an all nature heath food store
might try snapping pics of people kayaking,cooking,framing,or other activities you think your
fan base will enjoy.

PROMOTE USER- GENERATED CONTENT

User generated content is a great way to develop personal and intimate engagement
with users. Host a photo contest by asking customer to share their favorite meal at your
establishment, and share the entries on a dedicated content page. Consider awarding some
random lucky contestants with a free appetizer or other prize

MONITOR YOUR SOCIAL MEDIA PRESENCE

Social media marketing strategies are an undeniable force in today’s world. Pamphlets
and delivery menus slipped under doorways simply wont cut it anymore. Often, the
restaurants with a strong social media presence as part of their restaurant marketing plan are
the ones that fare the best, and in the competitive food industry,ignoring social media is a
death sentence . of course we need create a Facebook business page and a twitter account to
share special discounts, exclusive coupons, photos of new dishes, and promote own news
accolades. But setting up account is only half the job its also essential that we keep up with
activity happening on our social sites.

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SET UP GOOGLE ALERTS

Google alerts will notify us when our business name appears in a new piece of content
on the web. This makes it easy to keep tabs on who is talking about you and your accolades.

START A BLOG

Starting our own blog is a great way to build community and engage with customers.
Blogs offer the chance to experiment with our restaurants voice and personality, funny
stories,recipes,and anything else we think that might interest our customers. A blog can be a
huge project, but it doesn't have to be. Keep your blog as simple or complex as you’d like.
You don’t have to be constantly posting, but its good to have our restaurant blog set up for
when we have an announcement or news we want to get out to the world.
FOOD BLOGGER OUTREACH

When it is a new restaurant, we may find it difficult to generate reviews and hype
about our business. One great way to get reviews and press on the web is to get invite food
bloggers to restaurant, consider offering a free meal at their door steps. Politely ask if they’d
be willing to review our restaurant and share their experience online. We can’t outright ask
for a positive review,as that would be dishonest, but its fine to simply ask them for an
objective restaurant review. Some bloggers might decline your offer, but the more we ask ,the
better our chances are of getting some positive feedback and generating more interest online
Some food bloggers have big followings, and getting their attention can have a huge
influence on our own restaurant. Even just one write up or mention from a major foodie can
be huge for restaurant promotion efforts.

VERIFYING RESTAURANTS ONLINE DETAILS ARE ACCURATE

Eaters love to do research online - in fact 89% of consumers research a restaurant

online prior to dining. This is why its of vital importance that all our restaurant details are
online and up-to-date, including address,phone number,menu,etc. The stronger and more
accurate our online details are, the better.

OFFER COUPONS AND DISCOUNTS

Offering discounts for online store which is part of restaurant is a powerful weapon to
drive customer loyalty.The people likes to prefer to buy food while restaurant provides offer
coupons and discounts.

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 CHAPTER 6

OPERATIONS PLAN

A restaurant operations manual is a list of tasks that are essential to our business success, how
to do these tasks, and who is responsible for the functions listed. It will be a comprehensive
collection of guidelines,duties, and such other information that every employee needs to
know. It will act as a reference guide so employees can quickly check this document if they
need to know something.
Some processes that restaurants must include are:

• Kitchen procedures (including food safety)

• Dining room procedures
• Reservation handling
• Cleaning guidelines
• Create Easy-To-Read, How-To Guides: The processes must be easy to decipher so
that the employees can understand and implement it efficiently.

 Reduces The Learning Time Of The Employees

 Makes Your Employees All-Rounders

 Helps In Maintaining The Standard and Consistency Of The Operations

 Delegating Tasks Become Easy

 Helps In Increasing Customer Delight Through Consistent Service

Facilities provided by the restaurant are :

 Free high speed WiFi

 Free secure parking

 Restaurant provides all day dining

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 CHAPTER 7

ENTREPRENEURIAL TEAM AND ORGANIZATIONAL STRUCTURE

A restaurant organizational chart will show employees in an organized chain of command. A
general restaurant organizational chart looks like this: The business belongs to the owners,
and they will make all major restaurant decisions. They hire a general manager and an
executive chef to control the day-to-day operations. A front-of-house manager stays on the
floor and keeps communication directly with the general manager, while shift leaders are
chosen by the front-of-house managers for their leadership qualities and
experience.
Owners in the Restaurant Hierarchy

Corporate or local owners are ultimately in control of the restaurant. They are the ones who
stand to make or lose the most due to the success or failure of the restaurant. The owners
usually are responsible for hiring the management team for a restaurant and may also choose
the executive chef. There is an expectation that the ownership's policy information will be
passed all the way down the chain of restaurant command.

General Manager of the Restaurant

The general manager is responsible for the day-to day-decision-making of the restaurant.
They are often responsible for scheduling and payroll paperwork as well as sales
accounting and money counting. The general manager does most of the restaurant's hiring
and firing.
The general manager must also stay in regular contact with ownership to both relay
information and request guidance.
The Executive Chef

In a restaurant hierarchy, the executive chef is the manager of the entire kitchen. They are
responsible for the products coming into the kitchen from vendors and suppliers. Executive
chefs report directly to the general manager about inventory and ordering. The executive chef
is also responsible for menu design and all the meals that leave the kitchen.
Executive chefs are usually consulted in the interview process for all kitchen help. They
take responsibility for all the decisions made in the kitchen regarding everything from
quality control to nightly specials.

Restaurant Shift Leaders

Shift leaders are the last level of the management team for a restaurant.These are usually
the people in each front of the house station with the most experience.
A shift leader is usually chosen for host station, bar, busing station and among the servers.
Their job is to handle small problems and decisions that need to be made through the course
of service. They should stay in regular contact with the floor manager for customer problems
and employee disputes.

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 CHAPTER - 8

FINANCIAL PROJECTIONS

Creating a financial forecast for a restaurant is the closest we are going to get to seeing the
future of our business. The cost is for the ingredients and products needed to make the menu
items ( oil, meat, vegetables, chicken, fish, drinks) as well as cooking materials
( pans,bowls,plates, utensils, etc). A significant cost driver is the fine dining equipment,
serving dishes. Other cost drivers will be the overhead expenses of payroll for the employees,
accounting firm,and cost of the advertising agency.

Funding requirements and use of funds

The funding will be dedicated for the build-out and design of the restaurant, kitchen,
as well as cooking supplies and equipment, working capital, three months worth of payroll
expenses and opening inventory. The breakout of the funding is below:

 Kitchen - 150000
 Furniture - 100000
 Billing+ PC - 50000
 Disposable - 50000
 Music system - 25000
 Working capital - 200000
 Marketing - 100000
 Inventory - 50000
 Licensing - 50000
 Pay roll expenses - 100000

From the the fund is generated :

 Friends and family

If we don’t have enough fund or credit cards, but our growing business needs
additional funding- all is not lost. Here I consider inviting family to invest in the company
with the understanding that their money may not be returned. In most cases, these friends and
family are not inviting in you, not our business. Both parties should think of this investment
as a grant with no strings attached .

 Bank loan

In growing stages of business might need to take bank loan for various needs ,
including operating capital and long tern growth. Bank loans are also considered a great way
to get the initial investment for restaurants and working capital for our restaurant
business.bank loans require a lot of documents and paper work. But if there is a proper
business plan and suitable collateral bank loans can be easy to get .
 Self funding

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 The best way to get investment for restaurants to start our own business is with our
own money.however this should be the case only if we are very clear about idea,concept, and
the format we planned to start. The restaurant business has many risks,and it is advised that
anyone who is intends to enter the food business should use his/her personnel savings.

PROFIT AND LOSS ACCOUNT

EXPENCES AMOUNT INCOMES AMOUNT

To salaries 150000 By sales 800000

To maintenance charges 40000 By operating income 500000

To advertisement expenses 50000

To purchases 200000

To Interest on loan at 4% 40000

To net profit 820000

1300000 1300000
BALANCE SHEET

Liabilities Amount Assets Amount

Capital : 1880000 Land &Building 2000000

Add : Net profit : 820000
2700000 Furniture 100000

Loan 1000000 computers 100000

Cash in hand 1500000

3700000 3700000

CHAPTER - 9

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 CONCLUSION

A restaurant business is hard work and takes considerable time to establish the brand.
Location,controlling cost of inputs and marketing are a few important focus areas. The startup
entrepreneurs passion for food or expertise in cooking or having a special recipe alone cannot
guarantee success. Franchising route can help in minimizing the time to establish and provide
reasonable chance of success with a established brand name. Food aggregators online
business is gaining traction. Branding and promotion with strong loyalty/CRM programme
should be carried out. Social media presence and managing news coverage are also important.

Nowadays Food Industries is one of the largest industries in the world. Every corner
of the globe has a food business so we conduct this thesis paper. We all know that if a
business has a good customer service it can ensure you that profit will be made because it is a
key factor that can determined the success rate of a business.

The food processing industry sector in India is one of the largest in terms of
production, consumption,export and growth prospects. The government has accorded it a high
priority, with a number of fiscal reliefs and incentives, to encourage commercialization and
value addition to agricultural produce.

From the above report which discusses about the customer preferences for
restaurants , it can be concluded that opening of restaurant is a profitable business. Since the
organization who proposes to open the restaurant is an opportunity to earn huge profits. The
evaluation of financial viability of the project also suggests that the project is financially
viable since the restaurant is making profits .

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APPENDIX

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