ENTREPRENEURSHIP DEVELOPMENT REPORT

ON

Commoner’s Cuisine

Submitted in partial fulfilment of the requirements for the award of the

Degree of Bachelor of Business Administration

Of Christ (deemed to be) University

By

Bhuvan Nagori

(Reg. No. 1720681)

Yashas Murthy

(Reg. No. 1720683)

Under the guidance of

Dr. Halaswamy D

Department of Management Studies

CHRIST (DEEMED TO BE) UNIVERSITY

BENGALURU, 2019
 DECLARATION

We, Bhuvan Nagori and Yashas Murthy, hereby declare that the entrepreneurship development
report, titled “Commoner’s Cuisine” submitted to Christ(deemed to be) University, in partial
fulfilment of the requirements for the award of the Degree of Bachelor of Business
Administration is a record of original work done by us during 2018– 2019 under the supervision
and guidance of Dr. Halaswamy D, Department of Management Studies and it has not formed
the basis for the award of any Degree/ Diploma/ Associate ship/ Fellowship or other similar title
of recognition to any candidate of any University.

Date: Bhuvan Nagori

Yashas Murthy
 CERTIFICATE

This is to certify that the entrepreneurship development report, titled “Commoner’s Cuisine”
submitted to Christ(deemed to be) University, in partial fulfilment of the requirements for the
award of the Degree of Bachelor of Business Administration, is a record of original work done
by Monika Rajesh and Yashas Murthy during the period 2018– 2019 of their study in the
Department of Management Studies at Christ(deemed to be) University, Bangalore, under my
supervision and guidance and the report has not formed the basis for the award of any Degree/
Diploma/ Associate ship/ Fellowship or other similar title of recognition to any candidate of any
University.

Date: Dr. Halaswamy D

Place:
 ACKNOWLEDGEMENT

We would like to express our profound gratitude to all those who have been instrumental in the
preparation of this Entrepreneurship Development Report. We wish to place on records, our deep
gratitude to our project guide, Dr. Halaswamy D, for guiding us through this project with
valuable and timely advice.

We would like to thank Dr. (Fr). Thomas. C. Mathew, Vice Chancellor and Dr. Amalanathan,
HOD, for their encouragement.

Last but not the least, we would like to thank our parents and friends for their constant help and
support.

Bhuvan Nagori

Yashas Murthy
Sl. No. TOPIC PAGE No.

1 Executive Summary

2 Partnership deed

3 Introduction

4 Market Survey

5 Marketing

6 Human Resource -

7 Finance

8 Production and Operation

Annexure

Bibliography
 EXECUTIVE SUMMARY

Commoner’s Cuisine is an all-day breakfast food place on weekdays and offers the option of Brunch
specials on weekends. Commoner’s Cuisine is an open platform for diners to explore their culinary talents
and not be limited by chefs. Diners will become chefs as they cook for themselves and their companions as
they are guided by experienced chefs and provided waiters to serve their guests - and they'll escape the
washing up too.

At Commoner’s Cuisine, it is okay to play with your food, be creative and have fun with your food. The
ambience is inspired by the European café and patisseries giving off a rustic yet cozy vibe. A person
would feel no less than a European chef cooking in one of the most exquisite regions in the world. The
picturesque atmosphere, which wonderfully delivers a serene environment welcomes customers, inviting
them to indulge in a unique experience. Food being one of the most anticipated aspects of traveling in
Europe from the best pastries in the world to savory dishes created with care and perfection, Commoner’s
Cuisine presents the opportunity to indulge in European cuisine on a silver platter. Another aspect is the
number of refined cooks in Europe; there is an array of food items when it comes to Commoner’s Cuisine.
There are pancakes, waffles, home fried potatoes, steaks, pieroci, baked bean to name a few.

From the menu, an individual can order their own preferred toppings, including chocolate chips and crispy
bacon, and batter, including buttermilk, pumpkin, whole-grain (vegan) and gluten- free, which comes in
an easy-squirt bottle. For those with more of a sweet tooth, an array of desserts broad enough to satisfy
any craving lies in Commoner’s Cuisine. Everyone loves to eat dessert and now people will even get the
opportunity to prepare their own desserts. Every neighborhood has a signature breakfast place that stands
out and is known for its unique specialties. It’s against this backdrop that we first decided to combine our
favorite restaurant activities, eating brunch and do-it- yourself cooking.

Commoner’s Cuisine will be one of its kind in Bengaluru. It will break the norms of a modern-day
restaurant and have new innovative ways to revolutionize dining experiences. This new take on DIY
dining could be the next step towards an innovative and creative way to encourage a social dining
atmosphere that promotes a healthier lifestyle and allows for a basic degree of life skill enhancement.
 PARTNERSHIP DEED

THIS DEED of Partnership is made at Bangalore on this 15th February, 2019 by and between:

Mr Bhuvan Nagori aged 20 years, son of Bherulal Nagori resident of Bangalore, Karnataka. (India) (Here
in after to be called the First Party); Mr. Yashas Murthy aged about 20 years, son of Mr. Varada Murthy,
resident of Bangalore (India) (Here in after to be called the Second Party).

Whereas the parties to this deed have been carrying on the Restaurant business under the name and style
of “I Cook” with its principal place of business at Bangalore on the terms and conditions incorporated in
the Partnership Deed executed on 10th March, 2018.

AND WHEREAS vital amendments have been made by the Finance Act, 1992 in the procedure for
assessment of firm. Consequent to the said amendment, the parties to this deed had a meeting and have
orally and mutually agreed to amend and alter some of the terms and conditions contained in the aforesaid
partnership deed with effect from 10-03-2018.

AND FURTHER WHEREAS the parties to this deed have been carrying on the above said business in
partnership on the terms. And conditions orally and mutually agreed amongst themselves as aforesaid;

AND NOW WHEREAS the parties to this deed desire that the terms and conditions on which they have
been carrying on the above said business in partnership and propose to continue in future be reduced to
writing to avoid future difficulties or misunderstanding.

NOW, THEREFORE THIS DEED WITNESSED as under, incorporating the aforesaid amendment/
alteration in the terms and conditions of the partnership:

1. That the partnership business has been and shall continue to be carried on under the name and style
of “Commoner’s Cuisine’’.
2. That the partnership business has been and shall continue to be that of with its principal place of
business at Bangalore. The parties by mutual consent may carry on business at such other place or places,
in such other name or names and of such other nature or natures, as they may deem fit and proper from
time to time.
3. That the amount lying to the credit of the partners shall be deemed as their capital investment. Further
capital, loans or deposits looking to the needs/requirements of the partnership firm shall be arranged,
invested or contributed by the partners.

That interest at the rate of 18% per annum or as may be prescribed under section 40(b)(iv) of the Income-
tax Act, 1961 or any other applicable provisions as may be in force in the income-tax assessment of the
partnership firm for the relevant accounting period or at a lower rate as may be agreed to by and between
the parties from time to time shall be paid to the partners or credited to the partners on the amount
standing to the credit of the account of the partners.

Such interest shall be considered as an expenditure of the firm and shall be debited to the Profit & Loss
Account of the firm before arriving at the divisible profit or loss. The interest to persons other than
partners shall be paid or credited to their accounts at the rate or rates as may be agreed to by and between
the partners and such persons from time to time.

5. That Mr. Bhuvan Nagori and Mr. Yashas Murthy the parties have agreed to keep themselves actively
engaged in conducting the affairs of the business of the partnership firm. The said partners shall be
working partners. It is hereby agreed to that in consideration of the said parties keeping themselves
actively engaged in the business of the partnership firm and working as working partners, shall be entitled
to remuneration.

The remuneration payable to the said working partners shall be computed in the manner laid down or
deduction under section 40(b)(v), read with Explanation 3 of the Income-tax Act, 1961 or any other
applicable provision as may be in force in the income-tax assessment of the partnership firm for the
relevant accounting year. Such amount of remuneration shall be distributed between the said working
partners in the following proportion:

Mr. Bhuvan Nagori - 50 per cent of such amount

Mr. Yashas Murthy - 50 per cent of such amount

The partners shall be entitled to increase or reduce the above remuneration and may agree to pay
remuneration to other working partner or partners as the case may be. The partners may also agree to
revise the mode of calculating the above said remuneration as may be agreed to by and between the
partners from time to time.
6. That the parties hereto shall be true and faithful to each other and shall not do or cause to be done
anything which may be detrimental to the interest of the firm.

7. That the parties shall keep or cause to be kept proper books of account and documents and shall make
entries therein of all receipts, payments and other matters as is usually done and entered in the books of
account kept by persons engaged in business similar to that of the firm. Each partner shall have a right to
have access to and to inspect and take copy of the same.

8. That the partnership has been and shall be a partnership at will.

9. That the net profit of the partnership firm after deduction of all expenses including rent, salaries, other
establishment expenses, interest and remuneration payable to the partners in accordance with this deed of
partnership or any supplementary deed as may be executed by the partners from time, to time, shall be
divided and distributed amongst the partners in the following proportion:

S. No. Name of Party Share in profits

1. Mr. Bhuvan Nagori 50%

2. Mr. Yashas Murthy 50%

The losses, if any, including loss of capital suffered in any year shall also be apportioned in the above said
proportion.

10. That the bank account or accounts have been and shall be maintained in the name of the firm and shall
be operated singly or jointly by the partners.

11. That the books of account shall be closed on 31st day of March each year. The net profit or loss after
deducting all expenses, interest, and remuneration, outgoings shall be divided between the parties in
proportion to the sharing ratio referred to hereinabove.

12. That notwithstanding anything contained in the Indian Partnership Act it is hereby mutually agreed to
by and between the parties that in case of death of any one or more partners, the firm shall not be
dissolved but shall continue to be carried on by and between the surviving partners and legal heirs and/or
representatives of the deceased partner, as a continuing concern, on the same term Mr. Yashas Murthy and
Mr. Bhuvan Nagori and conditions as incorporated in this Deed or on such term Mr. Yashas Murthy and
Mr. Bhuvan Nagori and conditions as may be agreed to by and between them from time to time. It is
hereby further clarified that it shall be deemed as change in constitution and not succession.

13. That with respect to any matter connected with the affairs of the firm, which is not specifically
provided for herein, the partners may make such agreements therefore and may set in such manner with
regard thereto as may be agreed upon by and between them.

14. That if the partners deem proper and in their interest, they may admit any other person or persons as
partners on the terms and conditions as may be mutually agreed amongst themselves.

15. That the partners to this deed are partners in their individual capacity/representing HUF styled as
“Commoner’s Cuisine “.The parties do not represent any other person.

16.All bonds, bills, notes, bills of exchange, hundis or proMr.ory notes or other securities given on behalf
of the partnership (except cheques) shall be signed, endorsed, accepted or executed jointly by all the
partners and any bond, bill, note, bill of exchange, etc. to which any partner may be a party contrary to this
provision shall be deemed to have been on the personal account of such partner and he shall pay and
discharge the same out of his own moneys and indemnify other partners and the firm against payment
thereof and against all actions, proceedings, costs, charges, expenses, claims. And demands in respect
thereof.

17. That both the parties are working partners. Both the parties are in charge of, responsible to the firm for
the conduct of the business of the firm

That both the parties shall be liable to any criminal action for the business or working of the partnership
firm or for the acts of the other partners or its employees or its representatives for and on behalf of or on
account of the partnership firm or for the purposes of the partnership firm. The said partners shall be liable
for any liability, civil or criminal, against the partnership firm or other partners.

That the said partners shall become and shall be liable for any criminal action for any default or offence
committed by other partners or employees or authorized representatives of the firm under the Income-tax
Act, Custom Act, Foreign Exchange Regulation Act, Sales tax Laws or other Central or State Acts, laws,
Rules or Regulations.

18. That the partners shall be entitled to modify the above terms relating to remuneration, interest, etc.
payable to partners by executing a supplementary deed and such deed when executed shall have effect
unless otherwise provided from the first day of accounting period in which such supplementary deed is
executed and the same shall form part of this deed of partnership.

19.That all disputes and questions in connection with the partnership or this deed arising between the
partners or between any one of them or their legal representatives and whether during or after the
partnership, shall be referred to the arbitrator in accordance with the provisions of the Arbitration and
Conciliation Act, 1996 then in force.

IN WITNESS WHEREOF the parties to this deed have set their hands on the day and year first above
written and in the presence of:

First Party- Mayank Nagori

Second Party- Varada Murthy

 INTRODUCTION TO ENTREPRENEUR’S PROFILE

Bhuvan Nagori
+91-7899880600
bhuvannagori007@gmail.com

CAREER OBJECTIVE
To work in a challenging environment that will lead to the application of my existing knowledge while
simultaneously also gaining an insight and experience. Interested into the operations of a human
resources field of an organisation. A hard-working, energetic and motivated under graduation student
with communication, creative, organization and social skills seeking to gain real and practical
experience in Pro-Active and ready to learn.

EDUCATIONAL QUALIFICATIONS

Level of Education Institution Year MARKS

Undergraduate Christ University –Bengaluru. 2017-2020 3.2 GPA

(Currently pursuing my BBA degree)

CBSE Sri Aurobindo memorial school 2015 8.6 CGPA

Strengths:

Date of Birth: 16th January, 1999

Language: English and Hindi
Software knowledge: Basic computing skills, MS office, EXCEL , SPSS.
 Yashas Murthy

+91-8618039653

yashwalk@gmail.com

CAREER OBJECTIVE
To be an astute learner and the best performer in the organization and to be able to broaden my
current skills, challenge my various abilities in a competitive environment.

Level of Education Institution Year MARKS

Undergraduate Christ University –Bengaluru. 2017-2020 2.96 GPA

(Currently pursuing my BBA degree)

CBSE Board Presidency School, Bangalore 2015 9.4 CGPA

EDUCATIONAL QUALIFICATIONS

Strengths:

 Hard Working
 Patient
 Focused
 Team work
 Adaptability

Date of birth: 19/02/1999

Languages: English, Kannada, Hindi, Sanskrit

Software Knowledge: Basic computing skills, MS office, CorelDraw, Photoshop, Windows Movie
Maker, SPSS.
 INTRODUCTION TO SMALL SCALE INDUSTRY

A small-scale industry (SSI) is an industrial undertaking in which the investment in fixed assets in plant
& machinery, whether held on ownership term or on lease or hire purchase, does not
exceed Rs. 1Crore. However, the Government from time to time varies this investment limit. Total
investment is within 2 Crores for small-scale industries.
Entrepreneurs in small-scale sector are normally not required to obtain a license either from the Central
Government or the State Government for setting up units in any part of the country. Registration of a
small-scale unit is also not compulsory. But, its registration with the State Directorate or Commissioner
of Industries or DIC's makes the unit eligible for availing different types of Government assistance like
financial assistance from the Department of Industries, medium- and long-term loans from State
Financial Corporations and other commercial banks, machinery on hire-purchase basis from the
National Small Industries Corporation, etc. Registration is also an essential requirement for getting
benefits of special schemes for promotion of SSI viz. Credit guarantee Scheme, Capital subsidy,
reduced custom duty on selected items, ISO-9000 Certification reimbursement & several other benefits
provided by the State Government.
The small-scale sector has grown rapidly over the years. The growth rates during the various plan
periods have been very impressive. The number of small-scale units has increased from an estimated
0.87 million units in the year 1980-81 to over 3 million in the year 2000. When the performance of this
sector is viewed against the growth in the manufacturing and the industry sector as a whole, it instills
confidence in the resilience of the small-scale sector. 

BENEFITS OF SMALL-SCALE INDUSTRIES SCHEMES

Since the company is registered as a SSI, it avails the following benefits:
1. Cheap Banking Finance.
2. Under the government’s Focus Scheme, the company is funded by 50% for buying the machines.
3. Duty Drawbacks
4. Exempt from Sales Tax
5. Exempt from Excise Duty
6. It is even easier to get licenses and permissions
 INTRODUCTION TO SECTOR

The food restaurant services to restaurants falls under the Food restaurant industry. The food service
industry (restaurant industry in British English) encompasses those places, institutions and companies
that provide meals eaten away from home. This industry includes restaurants, schools and hospital
restaurants, restaurant operations, and many other formats, including ’on-premises' and 'off-premises'
restaurants.
Restaurant is a multifaceted segment of the food service industry. There is a niche for all types of
restaurant businesses within the segment of restaurant. The food service industry is divided into three
general classifications:
1) Commercial segment,
2) Non-commercial segment,
3) Military segment.

Restaurant management may be defined as the task of planning, organizing, controlling and executing.
Each activity influences the preparation and delivery of food, beverage, and related services at a
competitive, yet profitable price. These activities work together to meet and exceed the customer's
perception of value for his money.

A restaurant is a business which prepares and serves food and drinks to customers in exchange for
money, either paid before the meal, after the meal, or with an open account. Meals are generally served
and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants
vary greatly in appearance and offerings, including a wide variety of the main chef's cuisines and
service models.

Restaurants may be classified or distinguished in many different ways. The primary factors are usually
the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Japanese, Indian,
French, Mexican, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a taste restaurant, a
buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on
factors including speed (see fast food), formality, location, and cost, service, or novelty themes (such as
automated restaurants).
Restaurants range from inexpensive and informal lunching or dining places restaurant to people
working nearby, with simple food served in simple settings at low prices, to expensive establishments
serving refined food and fine wines in a formal setting. In the former case, customers usually wear
casual clothing. In the latter case, depending on culture and local traditions, customers might wear
semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a
waiter, who brings the food when it is ready. After eating, the customers then pay the bill.

For some time, the travelling public has been catered for with ship's messes and railway restaurant cars
which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of
travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In
recent times there has been a trend to create a number of travelling restaurants, specifically designed
for tourists. These can be found on such diverse places as trams, boats, buses, etc.

It’s time for a new trend to be followed in this industry. Minus the shopping, the preparation and the
mess, cooking is pure play and pleasure—a concept that should have emerged long time back but
hasn’t. The restaurant industry will finally find a way to let us make our cake and eat it, too.

PURPOSE OF SELECTION

The reason for selecting this concept for a restaurant is that it is unique and allows for innovation in the
food loving community. The entrepreneurs want to serve the customers a fun atmosphere where they
enjoy cooking as much as their food. The diners get to discover the inner chef in them. There are many
people who have once wished to cook but due to certain factor, have failed to do so thus, making
Commoner’s Cuisine the perfect option. Moreover, Bangalore has a cosmopolitan populace with many
international based students who inhabit the area. The struggle of adjusting with their living
accommodation’s food, Commoner’s Cuisine provides the perfect solution, they get to cook and eat
what they like. Not limited to students, people who work in companies and foreigners may prefer to
cook their own food and would find interest in Commoner’s Cuisine. In this day and age where we do
not talk to someone across the table but do talk to virtual people, the environment removes the social
awkwardness and creates a warm and friendly atmosphere.

Furthermore, when it comes to the hygiene of the restaurant, there is a briefing and waver signed by the
customers as they are actively engaging in Commoner’s VIEW Cuisine indicating that they are well
aware and exposed to all facets of hygiene measures taken in the restaurant. Although the restaurant
industry is very competitive, the lifestyle changes created by modern living continue to fuel its steady
growth. The idea of Commoner’s Cuisine can be seen as rather unconventional and unusual but this
can also be the reason for why it would spark an interest in the public.

Apart from the above-mentioned reasons, this is particularly chosen as the business idea to tap the
market where customers feel empowered, as they cook eat and spread warmth and love around. Hence
this business venture is an endeavour to ensure healthy eating amongst all individuals. Commoner’s
Cuisine is not just a restaurant, it is an experience.

MARKET SURVEY

To achieve a successful market survey and to learn the mind sets of our target market, we decided to
give out our questionnaires randomly to the students we came across at both Kormangala and the
surrounding areas at which we are planning to establish our restaurant ‘Commoner’s Cuisine’. We got
a variety of responses, which helped us figure out what they actually think about college restaurant and
corporate houses to a large extent.
The responses generally criticized the lack of cleanliness, quality of food, etc. However, the most
important fact, which came to light, was the lack of healthy food due to omnipresence of samosas,
burgers, pizzas, etc. And secondly, the service time was very high, which often made students leave the
campus for lunch.
According to the analysis of the various responses that we received, we were able to categorize the
students and their respective food habits into four general divisions. They are:

1. Students who eat at the college restaurant and corporate houses very often and don’t mind spending
for their everyday meal at the same.
2. Those who eat occasionally and spend moderately at the college restaurant and corporate houses.
3. Those who gym and therefore, don’t eat at all at the restaurant due to differences in the food
provided and the food they should be consuming.
4. Those who don’t eat at all the college restaurant and corporate houses for various reasons and prefer
to eat at the nearby restaurants.

The first category of students i.e. the students who have their snacks, lunch etc. at the college restaurant
and corporate houses every day and do not mind spending for their meals at Kormangala itself. They
are happy with the food provided at the canteens and are not very finicky about the same kind of food
being served every day. The students that fall under this category would be the greatest strength for us,
as we would be able to serve many students to have healthy lunches being provided by us. They would
like and appreciate the idea of having healthy lunches being provided at Kormangala campus and
would automatically be drawn towards Commoner’s Cuisine.
The students in the second category are those that have their meals in Kormangala once in a while and
are not very regular in that aspect. They prefer spending on their meals outside college as they have a
greater variety to choose from and prefer hygienic and tastier food. They would also prefer healthy
food over the junk that is being provided at and around their university campus, and hence these
students would be a great opportunity for Commoner’s Cuisine.
The students in the third category are those who are very health, diet and body conscious. They are the
ones who are working hard at the gym and therefore don’t like the idea of it going to waste by having
an unbalanced diet for their lunches and hence either go outside the campus for their lunch and eat
according to the diet plan they should be following, or just get their lunch boxes packed from home.
But for the out-station students, this is a major issue as they don’t have the time to pack their lunch
every morning and hence end up eating at restaurants where they order food that will match with their
diet plan that they have to follow. The out-station students also need to pay high prices for food at
nearby restaurants, thus eating expensive, unhealthy food.
Whereas, our fourth and last category comprises of those students who do not like to compromise with
their taste or hygiene levels at all and hence never have their lunch at the college restaurant and
corporate houses. They don’t mind spending more for their meals but give more importance to the
variety of food they consume and hence the students that fall under this category will be a weakness to
Commoner’s Cuisine.
 MARKET SURVEY-QUESTIONNAIRE

1. Age:
 Under18
 18–21
 23–25
 25and over

2. Are you:
Female
Male

3. Do you think the food sold at the Restaurants reflects a healthy lifestyle?

Yes No Not sure

4. Do you often eat outside food?

Yes No
5. Which meal do you usually eat at a restaurant?
Breakfast
Brunch
Lunch
 Dinner

6. Does the concept of DIY food excite you?

Yes

No

7. Would you prefer to cook your own meal at a restaurant?

Yes
No

TECHNICAL
FEASIBILITY
Technical feasibility refers to the adequacy of the proposed plant and equipment to produce the product
as per the required norms. This aspect requires a careful examination and a thorough assessment of the
various inputs of the project like land, machineries, trained labour, fuel, power etc. It also requires the
analysis of the know-how, necessary to run the project and whether we, as entrepreneurs possesses that
knowledge

1. Location of the project: Commoner’s Cuisine would be established in Kormangala.

2. Size of the project: It will be requiring an approximate area of 600 sq. ft. to accommodate our
restaurant and serving area. This will include the area where food is being prepared and stored and also
the area where it will be served and bought by our customers.

3. Availability of inputs: Lines for water, power and electricity will be taken and the transport will be
used in the form of carriage inwards by private vehicles.

4. Availability of raw materials and skilled labour: Raw materials will be purchased directly from our
supplier by us. The employees that will be working for The Commoner’s Cuisine that includes one
Supervisor, one Head Chef, two Asst. Chefs, three helpers and four waiters, who will all be skilled and
will be well aware of the duties and responsibilities.

ECONOMIC FEASIBILITY

It is very essential to see if the project is economically viable. The economic viability depends upon its
profitability. A project without adequate profits cannot be commercially viable. Hence the economic
viability can be assessed through projections of profitability for a range from 3 to 10 years. The
profitability of a project should be established on a long-term basis. Thus the economic feasibility
analysis included the analysis of the requirements of raw materials, anticipated sales, anticipated
expenses and the profitable profits.

MANAGERIAL FEASIBILITY
The appraisal of the management is indeed considered as the touchstone of term credit analysis. It is so
because the success or failure of any enterprise depends upon the direction and efficiency of the
management. In the absence of managerial competence, the projects which are otherwise feasible may
fail. On the other hand, a poor project may turn out to be successful one with efficient managerial
ability.

1. Educational background of promoters: All the promoters in our case (two sole owners/managers) of
Commoner’s Cuisine are Graduates in the Management Studies.

2. Previous expertise in the field and managerial competence: We will be fresh graduates who have no
experience in management other than that done during our respective internships.

3. Possession of adequate know-how of the business: Our Head Chef will be well-educated and aware
of different cuisines of the world. He will hold a degree from a reputed culinary institution. His Asst.
Cooks would be trainees as well, who have graduated from reputed culinary universities. Hence, we
possess a team of skilled labour who have all the know-how required for the business.

FINANCIAL FEASIBILITY

Finance is the most important prerequisite to establish an enterprise. Hence, the appraisal of the
financial viability of the project assumes much importance. It requires the scrutiny of the following:

COST OF FINANCING AND MEANS OF FINANCING

Cost of the project represents the total of all items of outlay associated with the project. The major cost
elements include Land, Plant and Machinery, Technical know-how and few others. To meet the cost of
the project various means of finance is available like share capital, term loans, debenture capital,
incentive sources and deferred credit.

The cost of our project is approximately Rs. 52, 00,000 and self-finance in the form of borrowings from
family where a nominal rate of 6% of interest will be paid annually as decided mutually.

SWOT ANALSIS
Strengths: Weaknesses:
1.Providing a unique and new food service at 1.Ingredients will be more expensive thus price
affordable rates. will be a little higher than that of competitors.
2. A system of service, which is new in India. 2. Limited funds available.
3. Restaurant to all types of customers. 3. Awareness will be limited initially.
4. Use of healthy ingredients to make popular 4. The entrepreneurs are completely new into
fast food snacks. the field and they inexperienced. That might act as
5. We will be a market leader in this section of a disadvantage.
the food service industry.
6. The location is very accessible and convenient
to the target market.
7. Good selection and amount of items on the
menu along with their nutritional value.

Opportunities: Threats:
1. Growing need of new restaurant 1.Increase in costs of ingredients due to
concepts; empowering customers helps recurring inflation, demand etc.
sales. 2. Changes in markets, competition, products
2. There is a lack of similar eateries in the country , and customer perceptions are inevitable.
3. Very little competition in market. 3. Pretentious competitors will try to advertise a
similar concept or service and can lower their
prices to try to compete.
4. Exposed to rises in the cost of dairy products.

THE PRESENT AND FUTURE SCENARIO OF SECTOR

 GROWTH OF RESTAURANT INDUSTRY

The Indian restaurant industry is worth Rs.75, 000 Crores and is growing at an annual rate of 7%. The
industry is highly fragmented with 1.5 million eating outlets, of which a little more than 3,000 outlets
form the organized segment. However, the organized segment is rapidly growing at an annual rate of
16%. Quick service segment is the clear winner in the eating out market with a growth rate of 21%.

Organized Segment is expected to reach Rs.22, 000 crore by 2017, driven by:

1. Rising disposable income

2. Nuclear family structure
3. Increasing working population
4. Rapid urbanization and consumerism
5. Increased private equity interest

 Segment Market Size (Rs Cr) Expected Growth Rate

 Quick service Restaurants 4675 21.5%

 Casual dining 2365 11.9%

 Cafes 1265 12.3%

 Fine dining 1045 12.0%

 Pubs, bars, clubs and lounges 963 11.0%

"Indians on an average eat out lesser than 2 times a month, compared to 40 times in Singapore. Even a
small increase in this number provides a huge market opportunity for restaurants in India."

Brands by Segments

1. Quick Service Restaurants (QSR): Domino's, KFC, McDonalds

2. Casual dining restaurants: Pizza Hut, Yo! China, Sagar Ratna
3. Cafes: Cafe Coffee Day, Barista Lavazza, Costa Coffee
4. Fine Dining Restaurants: Mainland China, Sahib Sindh Sultan, Copper Chimney
5. Pubs, bars, clubs, lounges: Hard Rock Cafe, Xtreme Sports Bar.

Apart from the positive macro outlook, lack of listed pure play restaurant companies in India driving up
valuation multiples

India

Segment Companies EV*/Revenue EV/EBITDA**

Fine Dining Restaurants Speciality Restaurants 3.8x 19.6x

Quick Service Restaurants Jubilant FoodWorks 5.8x 31.7x

Worldwide

Segment Companies Median Median

EV/Revenue EV/EBITDA

Fine Dining Restaurants China Bistro, Cheesecake Factory 0.9x 7.7x

and 3 other restaurants

Casual Dining Restaurants Darden Restaurants, Buffalo Wild 1.0x 7.8x

Wings and 15 other restaurants

Quick Service Restaurants Domino's, Yum! Brands, McDonalds 2.1x 9.9x

& 7 other restaurants

.
 FUTURE PROSPECTS IN RESTAURANT INDUSTRY

Apart from these problems, today there is a positive sign in restaurant industry, which can be sustained
on a continuous basis.

Demand for healthier food is a mainstay of the industry landscape in markets like the UK but it is
increasingly gaining traction in emerging markets such as that of India. With ever increasing
supermarket shelf space occupied by health and wellness products, rising consumer awareness of the
necessity to switch to healthier options and an economy which remained strong throughout the
recession, the Indian packaged food landscape has changed for the better. Health and wellness have
grown to become a key component of the Indian lifestyle, noticeably changing consumer behaviour
towards food, but also impacting domestic players, pushing them to not only reformulate their products
to cater for demand for "super foods" but also to fight the increasing level of competition from
multinationals, which see this emerging market as a potential goldmine.

It is with breakfast that India has seen the most noticeable switch from traditional Indian foods eaten
for centuries to a more westernized, but also healthier, choice. An increasing number of Indians, mostly
from the younger generations, are turning to high-fibre breakfast cereals and away from traditional
paratha.

While this choice may be seen as a loss of identity by some, others will say that the move is for the best
as high-fibre cereal is a much healthier alternative to the flat bread which has a high fat content. This
new market opportunity has not gone unnoticed by large multinationals. The past few years have seen a
large influx of companies which until now had been relatively inactive in the Indian market.

Another major disturbing fact is that childhood obesity is rising at an alarming rate: the WHO states
that in 2010 the number of overweight children under the age of five was estimated to be over 42
million, with 35 million of these living in developing countries.
The demand for healthy, fun and accessible food and drink for children is set to increase. Food
technology will drive the development of more innovative textures, formats and formulations of
products that have high nutritional value and appeal to children. There’s a strong market for products
that are able to make healthy ingredients “child friendly”.

CHALLENGES AND OPPORTUNITIES

•Making healthier and wholesome ingredients more appealing in children’s food and drinks is a
significant opportunity for companies.

•Companies that make it easier to feed children balanced and nutritious diets tap into multiple
consumer needs and will be in a strong position.

•Understanding which formats, tastes and textures appeal most strongly to younger palates will be
important. Food technology will play a key role in helping manufacturers integrate more fruit,
vegetables and fibre into their products.

•The incidence of digestive health problems is increasing. Busy lifestyles, irregular mealtimes, junk
food and more culturally diverse diets have all taken their toll on our bodies.

Food and drink that improves physical appearance:

Looking good and enhancing appearance continues to be a priority for consumers. Many consumers are
recognizing that eating and living well is reflected in an outward appearance of vitality. There is a
growing desire to take this a step further, by consuming food and drinks with added ingredients that
work to visibly improve the health and outward appearance of skin, hair and eyes. Though still a niche
area, there will be a growing opportunity for food and drink manufacturers to create product that
deliver beauty from within.

COMPETITORS

The main and direct competitors will be the existing and well-established food joints and caterers in
and around Kormangala and the surrounding areas from whom students and other people have been
eating daily and hence customers will hesitate in deciding to switch over as they can eat a meal which
they have tried and tested at the same price rather than eating something that is new to them. Also, food
apps such as swiggy and zomato who deliver food at people’s doorstep are a huge competition.
Furthermore, there are unnamed and untitled people who cook deserts at home and deliver it to people.

CHALLENGES

The biggest challenge will be to create acceptance for this concept in people’s mind.

Secondly, there will have to be constant innovation and research to come up with new, unique and tasty
recipes for our customers so as to not let monotony creep in.

Finding good cooks and staff will be a challenge too, as the main USP is food, and hence it has to be
the best.

WORST CASE SCENARIO AND CONTINGENCIES

The worst scenario would be that not too many people are interested in cooking their own pancakes,
and for this the contingency plan would be to advertise the fun involved and lastly if all else fails, start
introducing a full-fledged menu that is cooked entirely by the chef.
 MARKETING

TARGET MARKET

The target market is adults, students and children; our emphasis is mainly on families, who will come
and enjoy our concept of ‘cook eat love ‘with their little ones. We definitely do invite college students
to come and be a part of our service, considering we have been located in an area densely populated
with college students. Additionally, we will be including the foreigners residing around the area as they
are accustomed to this type of service, which they have availed in their country of origin.

Our focus is towards family and students, as in today’s market they are the ones contributing to the
restaurant business.

7 P’s of MARKETING

Product

When considering the product, not only food which is being sold is considered in Commoner’s Cuisine
but also the image of the Commoner’s Cuisine as a whole – the service, the environment, how the
foods is being promoted, and how well it is connected to Commoner’s Cuisine as it is to Kormangala
and most importantly Bengaluru as a city. Creating a positive image for Commoner’s Cuisine gives a
higher profile within Kormangala.

The service is very simple. If you want to spend a day in total comfort then the service fits right to the
taste buds. The eating habits today have gone down the drain and obesity is not considered as a disease
but as a normal phenomenon.

The service not only gives a chance to eat healthy food but also the environment where one can
completely repose once senses. If one is tired of the day to day routine as you need is a solution. And if
they want a day off from the kitchen then come and make pancakes for the children (if you want to) or
just order and we are at your service.

‘Commoner’s Cuisine’ cares about every individual and it doesn’t treat them as their customers but
family. Like a bird takes care of their young ones likewise customers are to us.

Price

The pricing strategy will have to be based on cost-plus pricing, as we will be using slightly more
expensive ingredients such as soy bean seeds, brown rice, etc. and thus customers will have to be
charged accordingly.

Since the target market during normal times is middle- and upper-class families and individuals, the
pricing per person is as follows:

Pricing Chart
Price (Rs.) Per Person
Most expensive dishes 650
Dishes in the medium range 350
Basic dishes range 250-350
*including taxes

It must be noted that all quality is never compromised on and the customers are the utmost priority.

It needs to be ensured that Commoner’s Cuisine is providing healthy food and good quality food and
hence need to charge slightly higher prices.

Changes in price can be due to the following reasons:

• Seasonal availability, particularly of fruit and vegetables

• Bulk purchase

• Discounted items and sales

• Competitive prices
• Incentives

• Taste-testing opportunities or trial of free samples.

Place

‘Place’ refers to the environment and the way in which food and beverages are arranged and served to
the customers. These are important aspects to consider when creating a positive image for us. It should
be an attractive and an appealing place that everyone enjoys visiting. When planning the layout and
appearance of the Commoner’s Cuisine, the most important points that should be considered if it is
easily accessible and spacious, clean and attractive. Our outlet will be situated in Kormangala, thus
serving as a prime location for us to attract customers. The main focus of locating Commoner’s Cuisine
will be its convenience and accessibility by the target market. The restaurant provides a fun and hands-
on setting. The ambience is given a lot of importance. It’s inspired from the European café and
patisseries. A person would feel no less than a European chef cooking in one of the most gastronomic
regions in the world. There is a European vibe to the place.The picturesque atmosphere, which
wonderfully delivers a serene environment welcomes customers, inviting them to indulge in a unique
experience.

Promotion

Promotion of the DIY idea amongst people is very important. It is very important that promotions are
simple and positive and concerned only with healthy foods. Promoting and marketing the DIY concept
and food that will be sold is essential and a pre-requisite for the success of Commoner’s Cuisine .
Promotion for the service will be done by a combination of media and also will be done regularly, at
often intervals. There will print ads put up for the food outlet across.

UNCONVENTIONAL MARKETING STRAGIES

• Birds chirping: This strategy is focused on the college students and few office localities. Life today is
very mechanical and people need a break from their day to day routine. A harmonious tune will be
played on a loudspeaker which people will actually listen to and will surely cherish. And after the
entire song is played then we will have a promotional advertisement saying ‘the full experience would
taste better” and then our launching date along with the name of the restaurant will be told to people.

• Yummiest pan smiles: This strategy again focuses on the DIY service provided by our restaurant. The
members of the family within restaurants strategic locations would be invited to make the yummiest
cheesecakes. The entrepreneurs don’t want to leave any segment untouched and want to spread smiles
to all. Usually the elders in the family have ideal time at their hands, hence they would be welcomed.
With every pan cake they spread they have to say one good thing about food creates bond and warmth.
Cooking has always been a perfect way to spread warmth, share love with your dear ones. Therefore,
Commoner’s Cuisine is in a way fulfilling the same purpose wherein people come prepare food for
friends and family or even strangers. It’s a fun and fruitful experience. Therefore, the above strategy
will help people look at the restaurant from this perspective too.

• What my food looks like: Every person has a food craving and imagines the food in his mind and
wants the food his or her way, everyone has their favourite dish. Hence, through contests over social
media and other platforms, the people would be asked to create a picture of their ideal food, or put up a
video wherein they cook their ideal food. This would manifest the idea among the people that the food
is so closely linked to a person and so much more satisfying when the person cooks his/her favourite
food. This is a strategy to incline people towards DIY.

CONVENTIONAL MARKETING STRATEGIES

• Flyers- Our restaurant would be mentioned with our address on it. It will be an attractive piece of
paper with all the queries customer might have. Our scrumptious menu would be mentioned on it. A
helpline number would also be mentions.

• Online social media- We will publicize it online on social sites like Facebook, twitter, Tumblr,
Instagram etc.
People

The Staff is an experienced lot who place their duties before their priorities. They are well groomed and
well versed with Kannada, Hindi and English.

Waiters and Waitresses

The waiters and waitresses have gone through a proper training process and are devoted to their duties.
Leaving aside their communication skills and mannerisms they respect the privacy of each customer.

Swift and efficient service is what they truly believe in. They will remain calm and composed in any
given situation as they understand that this is the best way for our guests to find what they are looking
for – peace of mind. The waiters will also be the people who deliver room service to our customers.

Hospitality Staff

There are two supervisors always around the corner to look after the customer needs. Whatever the
complaint might be is taken care by our hospitality staff. We extend boundaries when it comes to
customer satisfaction and take note of everything like customer behaviour, their requirements and
things they are allergic to on their first visit so the next time they visit is customized accordingly.

Physical Evidence

Commoner’s Cuisine believes in a tidy environment with no glitches. The customers are given what
they are promised. Customers are first priority and it’s to be taken seriously.

Uniforms

• The uniform for hospitality staff is black pants and light brown shirt with a black tie and for the ladies
it will be black long skirt with a black T-shirt. This would easily distinguish them with the other people
around and will go with the theme as well.

• The uniform for waiters would be light brown pants with white shirt and for the waitresses it will be
white shirt with light brown long skirt.

•They will have a broach on their left pockets.

Food

Menu chosen to finally come down to the delicacies provided has been one of the most serious concern
as food is all what all comes down to.

• There are no added preservatives.

• All the food is cooked under surveillance which ensures hygienic conditions.

• The food delivered is not oily and healthy ingredients are used like turmeric, cumin seeds, Dark
chocolate, low starch rice, gluten free food etc.

• The food used is not packaged and comes fresh from the farms.

Place

• The restaurant itself would act as evidence. The cleanliness, interiors and basic standards to be
maintained is proof that when customers enter, they are contended with the quality of the restaurant.

Main Ingredients

• Whole grain foods: The bread and pasta that we serve is made entirely from whole grains. Whole
grain is rich in magnesium, and magnesium deficiency may lead to anxiety. In addition to this, whole
grains contain tryptophan, which gets converted into serotonin – a calming neurotransmitter.

• Blueberries& Peaches: Even though the colour blue curbs one’s appetite, blueberries – along with
peaches – are an apt choice of food in our restaurant. This is because they are rich in vitamins and
phytonutrients, with a variety of antioxidants that are extremely beneficial in calming stress.

• Acai Berries: These are berries that have been given a lot of attention by the media recently. We
include them in our menu not because of their claimed weight-loss effect, but because, like blueberries,
they are rich in phytonutrients. The antioxidant levels of acai berries are off the charts.

• Almonds: Almonds are an important part of our menu because they contain zinc – a key nutrient for
maintaining a balanced mood. In addition to this, they contain iron and healthy fats. Low iron levels
have been known to cause brain fatigue, which can contribute to anxiety.
• Chocolate: Most people like chocolate, and those of you who are Harry Potter fans know how useful
chocolate can be after a tiring journey. Chocolate is, however, a great choice of food to lower anxiety
even in the real world – especially pure dark chocolate without the added sugars or milk. Chocolate
reduces cholesterol – the stress hormone that causes anxiety symptoms.

• Eggs, cheese, meats, milk and bananas also contain considerable amounts of tryptophan.

While this is not the only food on our menu, we do try and include at least one of these components in
each and every one of our meals. One other thing that we find worth mentioning is the fact that our
water is cool, clear and has been doubly purified; the best thing to calm you down after a tiring day.

Process

The process of preparation of food and the trays will be very systematic. A few food menus for each
category will be drawn up. The food will then be prepared fresh every day. The tables will be set with
the DIY menu as table mats every day for each individual.
MICHAEL PORTERS 5 FORCE ANALYSIS
 PORTER'S FIVE FORCES

1. Competitive Rivalry
The main and direct competitors will be the existing and well-established food joints and caterers
in and around Kormangala campus from whom students and other people have been eating daily and
hence customers will hesitate in deciding to switch over as they can eat a meal which they have tried
and tested at the same price rather than eating something that is new to them.

Other competitors will be the other restaurants, which provide healthy meals at low prices around the
city. Also food apps like fresh menu, swiggy and zomato to name a few.

2. Supplier Power

There needs to be a good and sound relationship with suppliers to ensure a continuous availability or
resources. The idea is that the bargaining power of the supplier in an industry affects the competitive
environment for the buyer and influences the buyer’s ability to achieve profitability. If the suppliers
have less bargaining power then it is beneficial for the restaurants as they will be able to bargain well
and be able to pay low price for the raw materials and hence increase their profit margin. Increases
profit potential for the buyer. Hence, it better if the supplier has less bargaining power so that the prices
can be bargain and the cost of food materials is less so that the profit margin is high.

3. New market entrants

It is very easy for new competitors to enter the market as there are low establishment and sunk costs.
Furthermore, existing food outlets can start offering products similar to ours if they see that they are
being demanded by customers.

4. Buyer Power

There will be a large number of buyers, and hence the price set will be competitive and not buyer
decided. The strength of each buyer will also be low. A strong buyer can make an industry more
competitive and decrease profit potential for the seller. On the other hand, a weak buyer, one who is at
the mercy of the seller in terms of quality and price, makes an industry less competitive and increases
profit potential for the seller.

5. Threat of Substitutes:
The existence of products outside of the realm of the common product boundaries increases the
propensity of customers to switch to alternatives. Substitutes like food apps –swiggy, zomato may be a
possible threat. Also, ready to make mixtures of Pillsbury and wikifields supplied in the market are
forms of substitute that are potential threats.

PRODUCT LINE (MENU)

The following is a rough outline of food items served at Commoner’s Cuisine:
Pancakes (Batter Made from Scratch Daily)

STEP 1 Choose a Batter (8oz bottle)  

   
Buttermilk 70
Whole Grain 75
Peanut Butter 80
Chocolate 90
Zucchini 95
   
STEP 2 Pick some Fixins  
   
Sweet 20
Blueberries 25
Raspberries 25
Strawberries 25
Chocolate Chips 25
White Chocolate Chips 25
Dried Pineapple 25
Banana 25
Shredded Coconut 25
Toasted Almonds 25
Hazelnuts 25
Granola 25
   
Savory 25
Blue Cheese 35
Pork Sausage 40
Cheddar Cheese 35
Chopped Scallions 45
Crispy Bacon 45
Honey Ham 45
Roasted Mushrooms  
   
STEP 3 Add some Toppings  
   
100% Maple Syrup 30
Lavender Honey 40
Chocolate Hazelnut Spread 40
Coconut Peanut Butter 40
Greek Yogurt 40
Mango Jam 40
Pineapple Jam 40
Raspberry Jam 40
Lemon Curd 40
Whipped Cream 35
   
   

Here are some combos we like, Just pick a batter and a number:  

   
On Toast(served with potato)  
Mushroom and Peppers 280
Baked Beans and Cheese 230
Creamy Masala Akuri 220
   
Sweet Pancakes (ask us to make any combination you like)  
   
We egg on you! (served with toast, butter and potato)  
3 Eggs to Order (choose the way you like it) 150
Fluffy Egg White Omlette (Masala/Regular 180
Omlette (Masala+Cheese/Spanish/Fine herbs+Garlic) 185
   
Commoner’s Cuisine Favorites  
Buenos Dias 310
2 fried eggs, brown rice, refried beans, salsa, tortilla chips  
   
The Full Monty 300
2 eggs of your choice, toast, baked beans, chicken  
  320
Giant Commoner’s Cuisine Popeye  

Poarched egss + creamed spinach on a jalapeno + cheddar waffle  

   
Giant Commoner’s Cuisine Bendict 305

Poached eggs + oak smoked bacon on a jalapeno + cheddar waffle  

   
Sandwiches/Hot Dogs  
Basil Pesto, Feta Cheese and Roasted Veggies 250
Mushroom Melt 220
Grilled 3 Cheese 200
So Fresh 200
Chicken/Pork Hot Dog 280
Basil Pesto, Feta Cheese and Chicken 290
Beef Patty Melt 310
Cuban Press 310
   
Pastas  
Aglio, Olio and Pepernonico with grilled Chicken/Prawn 300
Carbonara 400
Spicy Puttanesca 410
Fresh Basil Pesto 310
Beef Bolognizia 410
   
Dessert  
Warm Carrot+Zucchini Cake 250
Dark Chocolate + Salted Caramel Mousse 300
Spiced Poached Pear + Brownie Sundae 300
Flower Pot Surprise 350
HC banana Split 280
   
Something to sip on  
Apple Delight 150
Pulpy Coconut 180
Banana Split 180
Watermelon Colada 150

Blueberry/Raspberry/Strawberry/Mango/Chocolate Smoothie 150

Ice Tea (Lemon/Peach) 100

USP-
Commoner’s Cuisine believes in the age-old philosophy of cooking with love. Cooking with
love is what we preach at Commoner’s Cuisine. The kitchen at Commoner’s Cuisine gives you
the perfect platform to showcase that hidden talent inside you. A family gathering, catching up
with friends or the need to impress that special one in your life. Our kitchen caters to all your
needs. One doesn’t have to worry about the missing ingredients, or the stress of not having the
correct utensils. Because here at Commoner’s Cuisine, you don’t have to worry about anything.
We give you the privilege to cook your own little masterpiece for you and your loved ones to
enjoy.

POSITIONING
We will be building an image of a food outlet providing fun at the restaurant as they play with food and
also providing a nutritious and a quality meal. We will be positioning ourselves in the breakfast foods
outlets sector.
 HUMAN RESOURCES

Organisation Chart

ORGANISATION CULTURE
Organization culture is an invaluable leadership technique that assists in developing a positive,
customer-oriented culture and a genuine level of employee commitment that persuades the entire work
environment.

NUMBER OF MEMBERS OR PARTNERS

There will be 2 partners who will be the sole owners of the outlets.

NUMBER OF EMPLOYEES IN EACH DEPARTMENT

 There will be 4 departments:
1. Supervisor (2)
2. Head Chef
3. Assistant Chef (2)
4. Helpers and Waiters (6)
 
This is the initial organization structure and then depending on the response of the customers and their
demands, we may have a change in the structure in order to meet the requirement of the customers.
 

MANAGEMENT STRUCTURE
The Assistant Cooks work under the Head Chef and they report to the Head Chef, whereas, the Head
Chef and the Helpers directly report to their respective supervisors. The Supervisors in turn report
directly to the respective owners. Our management structure will be a full-time paid Head Chef plus
paid assistant cooks and helpers along with supervisors. The Head Chef will be present at all times and
his/her work will be supported by assistant cooks and helpers.

QUALIFICATION OF POSTS
For the post of Helpers, the qualifications required will be the following:
 Fluency in English
 Polite behaviour
 Table manners

For the post of the Head Chef and the Assistant Cooks:
 Well-educated and aware of different cuisines of the world
 Head Chef: Holds a degree from a reputed culinary institution
 Can work under pressure
 Other pre-requisite soft skills like attention to details , creativity , culinary expertise, multi-tasking , fast
decision making
 Asst. Cooks could also be trainees as well, who have graduated from reputed culinary universities

For the post of supervisor:

 Graduate and fluent in English
 Able to manage day-to-day finances as he will also be fulfilling the role of the cashier along with the
overall supervision:
1. Running off cash registers at the end of each trading period during the day (if applicable)
2. Counting money and balancing cash registers at the end of each day
3. Maintaining a standard float banking each day and keeping minimal
4. Accurately recording payment of all orders and invoices
5. Accurately recording all cheques
6. Accurately recording all petty cash expenses.

 Good leadership skills

 Team leader and good communication skills
 Able to handle any unforeseen issues or problems.
 Work under pressure
All the posts require the holders of that post to be over 21 years of age. The main focus will be on
Quality and taste of food prepared.

RECRUITMENT SOURCES
Our recruitment sources will be reputed Culinary Schools, recruitment agencies and amongst friends
and relatives. Specific work requirements, applicants will be checked for evidence of a criminal record.
We will perform an extensive background check prior to employment. And we will hire only those who
have a clean record. Strict policies against substance abuse and lower tolerance for illegal drug use will
be followed.  If the candidate fails the drug test then he is not considered to be eligible for working
with us. We expect our employees to be exceptionally trustworthy and calm & composed and who have
a positive attitude and cheerful personality at all times. The ability to handle stress, and to think fast on
ones feet with creativity and spontaneity are also certain qualities we will expect from our potential
employees.

School & Colleges

Recruiters help in contacting school career counsellors to identify top students. They often are frequent
campus visitors, conducting job fairs to attract students enthusiastic about launching their careers right
out of school. Colleges and universities are ideal sources for two primary reasons. Recruiters have
access to candidates in specific fields, such as engineering, law or business administration. Also,
recruiters seeking diverse candidates can pinpoint universities with multicultural student population
institutes. Thus, it will be a favourable source for our company.

Employee Referral
This always has been and always will be one of the best employee recruiting sources.  We plan to offer
incentives to existing employees to recommend the names of people they believe would be successful
in your company.  Encourage existing employees to be on the lookout for candidates all the time. This
significantly extends employee recruiting efforts. 

Recruiting Agencies
These agencies have names of potential candidates for all job positions that can be used by the
company to select the best one for the respective job position. Such agencies will make our work easier
and could prove to be extremely effective.

Background Checks
Background check is done with internal sources, wherever possible, and with external agencies.
The data received would be documented and would be part of the candidate’s personal file. This file
will be updated and re-organized often to be kept updated with all the recent happenings and so as to
have a systematic and smooth workplace.

ORGANISATIONAL POLICIES
Communication
We will focus on creating environment that encourages open communication. We will adequately
communicate regarding the upcoming changes. The less information management shares with
employees, whether they work for the acquirer or the target company, the more employees will engage
in speculation about the upcoming transaction. Studies show minimal communication from
management leads to drops in employee morale, productivity and job satisfaction. Effective company
management can hold meetings and provide frequent communications with employees to explain the
acquisition reasons and provide an integration plan and timeline so employees feel they are part of the
process.

Basic Legal policies

All the members, employees of the organization must comply with law. These include regulations for
pay, work hours, worker’s compensation, discrimination and medical leave. The employees as well as
the other members of the organization must keep the law and regulations in mind while performing all
the activities.

Dress Code 
Since our restaurant serves breakfast and brunch. We would like our employees to be dressed up in
something bright. We want our customers to start their day with happiness and shine. We do not only
want the sun to shine bright but also our employees.
Code of Ethics 
The code of ethics to be followed will be explained during the induction for acquired employees and
orientation for recruited employees.

Attendance 
The company will flow an advanced attendance system to monitor permanent and temporary staff
working.
Setting up of an attendance monitoring system provides registration and complete processing of the
employees’ attendance, and can be interlinked to other information systems of which supervisor will be
required to monitor this system. 
 Monitoring of the employees’ presence at any moment
 Individual configuration of work calendar for each employee
 Calculation of actual hours of work and recording of overtime hours
 Calculation of monthly total hours worked
 Automatic calculations for late arrivals (due to business matters, medical appointments) or earlier leaves
from work (working time interruption), assessment of half-day holiday leaves.
 recording, calculation and classification of working time interruptions (basic and additional
interruptions) counting of interruptions (effect of an interruption on the working time) can be configured in the
system easily
 Monitoring of observance of breaks at work

Sexual Harassment/Discrimination
The Company is an equal employment opportunity company and is committed to creating a healthy
working environment that enables employees to work without fear of prejudice, gender bias, difference
in sexual orientation and sexual harassment. The Company also believes that all employees of the
company, have the right to be treated with dignity. Sexual harassment and any form of discrimination
at the work place or other than work place if involving employees is a grave offence and is, therefore,
punishable.
Working Hours and Conditions
The working hours will be from 7:00 AM to 8:00 PM. However, all of them need to report by 5:30
AM. The working conditions will be clean and all safety measures will be taken. The place of work
will be on campus.

Sick Leave Policy

Employees who are unable to work due to illness or injury should notify their direct supervisor. Sick
leave benefits are intended solely to provide income protection in the event of illness or injury, and
may not be used for any other absence. Unused sick leave benefits will not be paid to employees while
they are employed or upon termination of employment.

Drug Free Workplace 

Employees during the process of selection have to go through a medical examination and provide proof
through genuine medical certificates that they are not under the influence of any narcotics presently.

Termination of Employment 
Termination of employment will occur under the breach of any policies regarding employee behaviour
at the workplace, employees working at sales will be expected to reach a target trajectory.

Staff Evaluation
Evaluation will be conducted on a quarterly basis through interviews and observation.

TRAINING & DEVELOPMENT POLICIES

Induction Training
Induction training will be provided so as to accustom the employees to our company’s specific data
management system and reallocate them to work in our retail outlets and other managerial positions.

Specialised Training
Specialised training will be provided on focusing on improving employee interpersonal skill and
communication, understanding our product line, working on our data management systems and
assisting in our mobile network. This will be offered to only some employees who can show capability
to work in our new business plan for expansion.

Shadowing
Shadowing is an interpersonal form of demonstration. The method involves trainees following around a
mentor while the mentor performs his regular job duties. This gives the trainee a feel for the job before
she attempts to perform her responsibilities. They also can observe how seasoned employees handle a
variety of real-life scenarios.
Role-Playing
In role-playing, trainees perform job responsibilities with the trainer playing the role of a customer. The
technique gives the trainee an opportunity to experience the pressure and potential behaviors he will
encounter on the job. Use of this technique builds up confidence and experience prior to having the
employee work on his own.

Compensation Plan
At our company we will follow a Compensation Model that directly reimburses depending on the
position of the employees and increases on an incremental basis depending on tenure, employees also
receive shared discount on family and friends as well as calculated personal days.

Differentiated benefits package will be included for all employees depending on the position they have
taken up, part time employees will receive only basic training requirements while receiving minimum
wage they will be allowed to access the employee discount under the supervision of the store manager.
Depending on their tenure permanent employees will receive an annual increment of 10% on base pay,
which will be added to their variable pay

The organizational goal here is to retain both the old as well the younger generation of employees.
With this they would be in a position to relate their goals to the organization goals as result of this their
performance would increase. With their performance going up their efforts to maintain or improve their
performance would go up as result of this they would get their reward.

Part time employee/Regular Employee Benefits

 Combinations of work activity and social interaction.
 Flexibility in terms of relaxed dress codes.
 Provide on-going feedback.

SALARY, BREAK UP AND FRINGE BENEFITS

Post Salary breakup No. Of employees Year 1 Year 2 Year 3

(per month)
Supervisor 15,000 2 30,000 33,000 36,300

Head Chef 24,000 2 48,000 52,800 58,080

Asst. Cooks 11,000 4 44,000 48,400 53,240

Helpers and Waiters 8,000 6 48,000 52,800 58,080

Total per month     1,70,000 1,87,000 2,05,700

TOTAL     2,040,000 2,244,000 2,468,400

There will be a 10% increment in their salaries annually.

PRODUCTION AND OPERATIONS

Floor Plan

QUALITY POLICY

The mission at Commoner’s Cuisine is to continuously and consistently satisfy our customers’ needs
through high quality products and service. The aim is to achieve high product quality through our
commitment to implement an internationally recognized quality system like ISO 9001 2008. Therefore
the policy is to ensure and guarantee customer and consumer satisfaction, consistently and
systematically. In the quest to achieve customer and consumer satisfaction it shall be ensured that
Commoner’s Cuisine complies with Government laws and Local regulations, thus enabling, at the
same time, the employees to operate in a safe and healthy environment. Food quality will be ensured by
purchasing good quality raw materials and packed food like nutrition bars from established suppliers
and retailers. Food quality will not be comprised upon as the main objective is to provide healthy food.

FOOD SAFETY
Food Safety for any of the functions or jobs is always of paramount importance to Commoner’s
Cuisine.
All the staff will be provided with training in Food Health and Safety for the following to maintain high
food quality levels:
 Food Safety
 Keeping Germs out of a Kitchen
 Routine Cleaning and Disinfection of surfaces
 Food Storage
 Food Preparation
 Washing vegetables
 Cooking Temperatures
 Cross Contamination
 Cooling & Heating

MAINTENANCE POLICY
Regular maintenance, which includes cleaning, will be required to keep everything functioning in good
working order and to catch minor malfunctions or worn out parts before they cause expensive
breakdowns. The following will be adopted to ensure good maintenance and functioning of our kitchen
equipment.
1. Educate employees on the proper use of the equipment
2. Clean all equipment daily. 
3. Perform thorough cleaning on a regular basis.
4. Regularly inspect the equipment.
5. Replace broken or worn out parts immediately.

LOCATION ANALYSIS
It is extremely important to ensure that young adults have their daily input of energy and nutrient
requirements. Commoner’s Cuisine being located in Kormangala within the reach of people would be
the perfect spot to open the venture.
Being surrounded with other restaurants, it will face the competition but the concept being totally
different would make it a stand out and with the service we provide nobody would leave the place
unsatisfied. Kormangala is a hub for college going students as well as convenient for the residents of
the place and having various shopping destinations it is always crowded. Hence Kormangala seems to
an apt place for the venture.

FINANCIAL PLAN
INITIAL INVESTMENT

The initial investment for this project is INR 32,00,000 approximately.

Particulars Description Amount

  Quantity Per unit Cost Total Cost

Fixed Assets      

Kitchen Equipment:      

Baltra Dream / Regular 8.5 Ltr BTD-2800 Rice Cooker2 5,949 11,898

Kenstar Karishma Classic

2 4,521 9,042
600 Watt Food Processor (KFC60W2M)

Videocon Convection 25 Litre Microwave  4 8,650 34,600

Kelvinator Single Door 190 Litres

2 10,726  21,452
Direct Cool Refrigerator

Inalsa Sst - Snax Sandwich Toaster 4 1,265 5,060

Philips HR2775 Citrus Press 4 1,049 4,196

Philips HR1361 Hand Blender 4 1,709 6,836

Padmini 2 Burner Stainless Steel Gas Top 4 1,899 7,596

Sink 4 8,000 32,000

Cooking utensils and accessories     80,000

Serving Trays and cutlery   40,000 40,000

Deluxe Griddle Cooking and Cleaning Kit 20 2,500 50,000

Miscellenous kitchen expenses     50,000

Furniture and Fittings:      

Tables 20 10,000 200,000

Chairs 80 1,000 80,000

Two-Seater Couches 5 3,000 15,000

Chandeliers (10) 10 12,000 120,000

Lights 20 9,000 180,000

Motor Vehicle 1 400000 400000

Air Conditioner 3 33,000 99,000

Computer 1 11000 11000

Printer 1 5500 5500

Polaroid Camera 1 16000 16000

Total (A)     1,479,180

Startup Expenses:      

Legal expenditure     100,000

Promotional expenditure     200,000

Training expenditure     100,000

Miscellaneous expenses     600,000

Reserves for Contingency     200,000

Working Capital Required for first 3 Months     470,722

Total (B)     1,670,722

Initial Investment (A+B)     3,149,902

SOURCES OF FUNDS

Particulars Type Amount

Bhuvan Nagori Borrowings from family 18,00,000

Yashas Murthy Borrowings from family 18,00,000

Total 36,00,000

A 6% interest will be paid to for the cash borrowings. And the amount will be paid back over 8
Annual instalments as decided mutually.

DEPRECIATION
The depreciation method adopted will be Straight Line Method and the rates of depreciation being
charged are as per the Income Tax Act.
.
DEPRECIATION TABLE

PARTICULARS % VALUE Year 1 Year 2 Year 3

           

Baltra Dream / Regular 8.5 Ltr

20% 11,898 2,380 2,380 2,380
BTD-2800 Rice Cooker

Kenstar Karishma Classic

20% 9,042 1,808 1,808 1,808
600 Watt Food Processor (KFC60W2M)

Videocon Convection 25 Litre

20% 34,600 6,920 6,920 6,920
Microwave 

Kelvinator Single Door 190 Litres

20% 21,452 4,290 4,290 4,290
Direct Cool Refrigerator

Inalsa Sst - Snax Sandwich Toaster 20% 5,060 1,012 1,012 1,012

Philips HR2775 Citrus Press 20% 4,196 839 839 839

Philips HR1361 Hand Blender 20% 6,836 1,367 1,367 1,367

Padmini 2 Burner Stainless Steel Gas Top 20% 7,596 1,519 1,519 1,519

Sink 20% 32,000 6,400 6,400 6,400

Cooking utensils and accessories 20% 80,000 16,000 16,000 16,000

Serving Trays and cutlery 20% 40,000 8,000 8,000 8,000

Deluxe Griddle Cooking and Cleaning

20% 10,000 10,000 10,000
Kit 50,000

Furniture and Fittings:          

Tables 15% 200,000 30,000 30,000 30,000

Chairs 15% 80,000 12,000 12,000 12,000

Two-Seater Couches 15% 15,000 2,250 2,250 2,250

Chandeliers (10) 20% 120,000 24,000 24,000 24,000

Lights 20% 180,000 36,000 36,000 36,000

Motor Vehicle 30% 400,000 120,000 120,000 120,000

Air Conditioner 20% 33,000 6,600 6,600 6,600

Computer 60% 11,000 6,600 4,400 -

Printer 60% 5,500 3,300 2,200 -

Polaroid Camera 60% 16,000 9,600 6,400 -

    1,363,180 310,886 304,386 291,386

PROFIT AND LOSS STATEMENT

PARTICULARS Year 1 Year 2 Year 3

Sales 8,220,000 10,710,000 13,680,000

Less: Cost of Goods Sold      

Wages 2,040,000 2,489,160 2,744,922

Electricity 50,400 55,440 60,984

Gas 55,320 110,640 121,704

Direct Materials (30%) 2,466,000 3,213,000 4,104,000

Total Cost Of Sales 4,611,720 5,868,240 7,031,610

Gross Profit 3,608,280 4,841,760 6,648,390

Less: Indirect Expenses      

Rent (5000 sq.ft @ 84) 420,000.00 462,000.00 508,200.00

Electricity 72,000.00 79,200.00 87,120.00

Printing and Stationary 80,000.00 98,000.00 106,700.00

Miscellaneous 600,000.00 635,000.00 670,000.00

Sales promotion 200,000.00 220,000.00 242,000.00

Depreciation 310,886.00 304,386.00 291,386.00

Legal Expenditure 100,000.00 - -

Training Expenditure 100,000.00 110,000.00 121,000.00

Total Operating Expenses 1,882,886 1,798,586.00 1,905,406.00

Earnings before Interest and Tax 1,725,394.00 3,043,174.00 4,742,984.00

6%interest on borrowings 216,000 216,000 216,000

Earnings after Interest and before Tax 1,509,394.00 2,827,174.00 4,526,984.00

Tax @33.33% 503,131.33 942,391.33 1,508,994.67

Net Profit 1,006,262.67 1,884,782.67 3,017,989.33

BALANCE SHEET

Particulars Year 1

Equity and Liabilities    

Equity    

G's Capital 1,800,000

S's Capital 1,800,000

Reserves and Surplus (P/L A/C)   1,006,263

Total equity   4,606,263

     

Current Liabilities -  

     

Total equity and liabilities   4,606,263

     

Assets    

Non- Current Assets    

Property, Plant and Equipment 1,363,180  

Less: Depreciation 310,886 1,052,294

Total non-current assets   1,052,294

     

Current Assets    

Cash in Hand and Bank   3,553,969

Total Current assets   3,553,969

     

Total assets   4,606,263

 Particulars Year 2

Equity and Liabilities  

Equity    

G's Capital   1,800,000

S's Capital   1,800,000

Reserves and Surplus (P/L A/C)   1,884,783

Total equity   5,484,783

     

Current Liabilities -  

     

Total equity and liabilities   5,484,783

     

Assets    

Non- Current Assets    

Property, Plant and Equipment 1,363,180  

Less: Depreciation 615,272 747,908

Total non-current assets   747,908

     

Current Assets    

Cash in Hand and Bank   4,736,875

Total Current assets   4,736,875

     

Total assets   5,484,783

 Particulars Year 3

Equity and Liabilities    

Equity    

G’s Capital   1,800,000

S’s Capital   1,800,000

Reserves and Surplus (P/L A/C)   3,017,989

Total equity   6,617,989

     

Current Liabilities -  

     

Total equity and liabilities   6,617,989

     

Assets    

Non- Current Assets    

Property, Plant and Equipment 1,363,180  

Less: Depreciation 1,217,544 145,636

Total non-current assets   145,636

     

Current Assets    

Cash in Hand and Bank   6,472,353

Total Current assets   6,472,353

     

Total assets   6,617,989

BREAK EVEN ANALYSIS

¿
 Break Even Point in terms of Sales Units = Total ¿ Costs Price per unit−Variable Costs per unit

5244952 5244952
= ¿
300−144 156
= 33622 Units (Approximate Value)

 Break Even Point in terms of Revenue = Price Per Unit * Break Even Sales Units
= 300 x 33622
= 10,086,600.00

Break Even Point∈terms of Revenue

 Time Required to reach Break Even Point =
Sales
10086600
=
82,20,000
= 1 year 3 months
CASHFLOW STATEMENT

  2015 2016 2017

Cash flow from Operating Activities      

Net Income 1,006,263 1,884,783 3,017,989

Depreciation Expense 310,886 304,386.00 291,386.00

Net Cash Provided by Operating Activities 1,317,149 1,182,906.00 1,735,478.67

       

Cash flow from Investing Activities      

Purchase of Equipment 1,363,180 - -

Net Cash Used in Investing Activities 1,363,180 - -

       

Cash flow from Financing Activities      

Net Cash Used in Financing Activities - - -

       

Net Increase/Decrease in Cash and Equivalents -46,031 1,182,906.00 1,735,478.67

Cash and Equivalents, Beginning of Year 3,600,000.00 3,553,968.67 4,736,874.67

Cash and Equivalents, End of Year 3,553,968.67 4,736,874.67 6,472,353.33

SALES ESTIMATE

SALES

Sales for Year 1      

Particulars People/Day Price Amount

1st Month 20 300 180,000

2nd Month 30 300 270,000

 3rd Month 40 350 420,000

Total 3 months     870,000

9 months 60 400 6,480,000

Total per year     8,220,000

Year 2 70 425 10,710,000

Year 3 80 475 13,680,000

PAYBACK PERIOD
Payback Period = Total Investment/ Cash Inflow
=3,600,000/3,553,968.67
=1.02
=1 year 7 days

EXECUTIVE PLAN

IMPLEMENTATION PLAN

Following steps will be taken by us to implement the plan in an effective manner:

 Upon consent of the partners, the first step to implementation is to procure space for the
restaurant in Kormangala. It is important that all government land binding regulations are followed and
adhered to. Only upon complying with all the laws and regulations further steps will be taken.

 The next step is setting up of the restaurant. Upon due completion of the basic store outlook, the
kitchen equipment needs to be installed. And all the resources need to be acquired to complete the
same.

 Next step would be recruitment of manpower, as they are the most important asset of any
organization. Following the methods of recruitment stated in the human resource plan, sufficient
manpower recruitment will take place.

 After this, promotion will be done through a variety of ways such as billboard advertisements
and, distribution of pamphlets and flyers, etc. We look to position the service in the minds of the
consumer as a rather unique one with our USP. Since the service is not something new to be introduced
in the market, but surely something that will be well differentiated, it will initially take time to settle
into the minds of the customers. But, seeing the affordability, convenience and great quality we are
sure that our services will do well.

 Upon launching in Kormangala initially, we intend on moving to various parts of Bangalore if

we get the desired response. Implementation of any business plan is a lengthy process and also the
worst-case analysis needs to be kept in mind, as not all businesses are able to sustain themselves and
earn profits. But no business can function without taking a certain amount of risk so the risk needs to be
taken and the business plan needs to be implemented.

IMPLEMENTATION PLAN

PROCURE
SPACE

SETTING UP.

RECRUITMENT

PROMOTION

EXECUTION
 LAUNCH

EXIT STRATEGY

Commoner’s Cuisine is committed to the concept and its viability which is to step into this venture
with confidence and the success of the respective prior business efforts. No one would attempt a
business anticipating failure, however sometimes ventures do not fulfil their promise. In the event that
the venture cannot achieve profitability and retire the encumbrances, the first attempt would be to sell
the operation and use the proceeds to clear all outstanding balances. If that isn’t possible for sufficient
proceeds then a loan would be taken and property would be sold, in the worst of the situations. Any
further outstanding balances will be borne by the venture capitalists on a weighted percentage basis of
the total amounts due.

CONCLUSION

This business idea is basically to introduce a new concept to the Indian Restaurant Industry: one can
cook, eat, spread warmth and most importantly, bring people together. In addition to this Commoner’s
Cuisine prefers to use healthy ingredients to deliver its product: thus, at Commoner’s Cuisine, we take
an effort to fight against health evils and help each citizen to make right food choice. The main goal is
to be one of the most successful restaurants in India, and after gaining success there is a wish to expand
to other localities and sooner in different cities. The customers should have the total experience when
visiting the outlet as they will learn as they eat; This fascinating new food culture will definitely help
capture maximum market share as people will definitely want to visit this places with their friends and
families to test their skills or in some cases show off their skills. The main focus will be serving high
quality food at a great value and at a very affordable price. Also, providing an environment where
people get to cook and serve their friends and family.

Looking at the results from the market survey, feasibility report, and the estimated financial plan, the
project looks bright with a low breakeven, payback period and a high liquidity and profitability
position.

Thus, it can be concluded that this project has a great future ahead with the positive growth trends
shown by this industry as well.
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