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We will meet this goal while trying to consider; 1) the effect of our products on the health and well being of our customers (and our staff), 2) the impact that our business practices and choices will have on the environment, and 3) the high quality of attitude, fairness, understanding between management, staff & customers. Awareness of all these factors and the responsible actions that result will give our efforts a sense of purpose and meaning beyond our basic financial goals. Industry Analysis : Industry Analysis Although the restaurant industry is very competitive.The Restaurant Industry Today: The Restaurant Industry Today The food service business is the third largest industry in the country. It accounts for over $240 billion annually in sales. The independent restaurant accounts for 15% of that total. The average American spends 15% of his/her income on meals away from home. This number has been increasing for the past seven years. There are 600 new restaurants opening every month and over 200 more needed to keep pace with increasing demand.Future Trends & Strategic Opportunities: Future Trends & Strategic Opportunities The predicated growth trend is very positive both in short and long-term projections.Products & Related Services : Products & Related Services We will be offering a menu of food and beverages with a distinctive image. There will be three ways to purchase these products table service at the restaurant take-out from the restaurant delivery to home or office.The Menu: The Menu The menu (see appendices) is moderate sized, and moderate-low priced offering a collection of ethnic and Indian items with a common theme -- healthy (low-fat, low cholesterol, natural ingredients), flavorful, and familiar. Our goal is to create the image of light satisfying and still nutritious food.Production: ProductionSlide 11: Food production and assembly will take place in the kitchen of the restaurant. Fresh vegetables, meat and dairy products will be used to crate most of the dishes from scratch. The chef will exercise strict standards of sanitation, quality production, and presentation or packaging over the kitchen and service staff.Service: ServiceSlide 13: There will be three ways a customer can purchase food. They may sit down at one of the 54 seats in the dining room and get full service from a waitperson. A separate take-out counter will service those who wish to pick up their food. Most take-out food will be prepared to order with orders coming from either the telephone or fax. Delivery (an indirect form of take-out) will be available at certain times and to a limited area. The Target Market : The Target Market Customers The customer base will come from 3 major segments1-Local Population: 1-Local PopulationTourism : TourismLocal businesses : Local businessesManagement & Organization: Management & Organization Board of Directors An impressive board of directors has been assembled that represents some top professional from the area. They will be a great asset to the development of the company.Slide 19: Management Structure & Style Mr.Nitin will be the President and Chief Operating Officer. The general manager and chef will report to him. The assistant manager will report to their respective managers, and all other employees will be subordinate to thFinancial Data: Financial Data Source of Funds Amount Partners Rs.75,00,000 Bank Loan Rs.25,00,000 Total Rs. 1 croreUse of cash: Use of cash Land & building : Rs.50,00,000 Kitchen Equipment : Rs. 1,00,000 Dinning room furniture : Rs 1,75,000 Interior Finishes & Equipment: Rs.80,000 Exterior Finishes & Equipment:Rs55,000 Pre-opening Expenses : Rs 2,50,000 Other expenses : Rs. 46,60,000 You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.