Mithila

 No theme-based restaurant currently operating in Bihar.

 In 2025, the Indian foodservice market is forecasted to reach $95.75 billion. The growth
of CAGR at 10.3%.
ABOUT RESTAURANT  Reference: Shuvo Roy (2021) [Ups and Downs of Restaurant Industry in India ( Statistics
2013-2020) & Predicted Growth by 2025] bdtask.com (
https://www.bdtask.com/blog/restaurant-industry-in-india )
 With the vision of sustainable development, food will be made and served in clay pots.
 Roof top garden.
 Promote local cultural singers and dancers to perform at our restaurant.
 Open Kitchen (Experience, trust )
 Female employees.
 MARKET SIZE

 TAM- According to the 2011 census the population of Bihar is around 10 crores. considering this
population and the visitors from different states as well will come under our total addressable market.
According to CEIC the average visitors in Bihar every year from 1997 to 2021 is 10,352,887. So, our total
addressable market would be around 11 crore people. Considering the average spending by the customer to
be around 300 rupees. So, our TAM in monetary terms would be 1100 crores.
Reference: 1997 - 2021 | yearly | person | ministry of tourism (ceicdata.com)
(
HTTPS://WWW.CEICDATA.COM/EN/INDIA/RESIDENT-VISITS-BY-STATES/VISITOR-ARRIVALS-LOCAL-BIHAR)
 SAM- The serviceable available market will depend upon factors such as income levels, cultural
preferences, and dining habits. it is difficult to estimate the SAM without conducting market research, but
as per the income level and dining habits of Bihari’s it could be assumed to be around 10-20% of the
population, which would be around 1-2 crore people. So, our SAM would be around 100 to 200 crores.
 SOM- The serviceable obtainable market would be the portion of the SAM that the restaurant can
realistically capture based on its location, marketing, and operational capabilities. since there is no
competition available, we can assume that be around 1-2% of the SAM, which would be around 50 lakhs
to one crore people. SO, our SOM would be around 1 to 2 crores.
 ITINERARY
Detailed plan view of customers experience from entrance to
exit
• Billing counter
• Small design of Barabar Caves and Madhubani paintings where customer will see
the entrance of cultural restaurant as the design of the cave and cultural art designs
of Bihar.
• Refreshment area (traditional snacks and other non-alcoholic beverages) customers
will enjoy the traditional snacks and refreshment drinks and experience detailed
view of a village.
• Area of history (replicas of Mahabodhi Temple, Mahavir swami Jain water temple,
Sher Shah Suri Tomb, Golghar, Nalanda University).
• Fun zone with small market (stores of traditional merchandises, books ) customers
will experience the vibe of real Bihar village market and where they can enjoy the
village game also.
• Dining area with kitchen where customers will have a clear view of kitchen.
FUN ZONE
TRADITIONAL FOODS
ITEMS
WHAT UNIQUE VALUES WE WILL OFFERING

Jhumar and Jat Jatin (Folk dance of Bihar)

Serving food in clay pots

Mostly Female employees

 SCAMPER
SUBSTITUTE:
Substitute the usual chairs and tables with traditional floor seating arrangements, such as Chaupals or Khatiyas, to give a
rustic and authentic feel to the restaurant.
Substitute the regular menu with a purely regional one, serving only Bihar's signature dishes and delicacies.
COMBINE:
Combine the food and culture of Bihar with entertainment options like live music, folk dances, and traditional games.
ADAPT:
Adapt the theme of the restaurant based on the festivals and celebrations of Bihar, such as Holi or Chhath puja.
MODIFY:
Modify the decor of the restaurant to incorporate art and artifacts from different regions of Bihar.
ELIMINATE:
Eliminate the use of artificial flavors, colors, and preservatives in the food, focusing on fresh and organic ingredients
instead.
EMPATHY MAP
SEE THINK
• Representation of the rich • The food is as good as it
culture and tradition of Bihar. looks.
• Making of authentic Bihari • Wonder if the theme will be
cuisine in typical traditional executed well.
way.
FEEL DO
• Excited to try something new • Enjoys the experience of the
and different. rich culture and tradition of
• Curious about the theme and Bihar.
menu offerings. • Asks the server questions
• Satisfied or disappointed with about the menu and
the quality of the food and recommendations.
service. • Shares their experience and
thoughts about the restaurant
with others.
 Gain creation Gains

Creative and presentation Memorable theme and

atmosphere
Excellent service and hospitality
Customer
Product and Special promotions jobs
services and discounts
Socializing with
Authentic bygone friends and family
Bihari cuisine Pains
No option for enjoying Trying traditional
Special events and traditional Bihari cuisine authentic Bihari
experiences. with old Bihari cuisine and
Pain relievers
experience experiences
Authentic and delicious local cuisine
Lack of theme-based
Unique ambience and decor restaurants in Bihar

Value Proposition Customer Profile

  Unique theme- From the menu to decor
(Bihar culture based)
NOVELTY  Authenticity- Authentic ingredients,
decorations, and other elements that are
APPROACH true to the theme.
 Local Sourcing- Showcase the local
produce.
 Sustainability- Decomposable materials,
reducing waste, and sourcing ingredients
from eco-friendly suppliers.
 Experiences- Creating a unique dining
experience.
 BUSINESS MODEL CANVAS
Customer Segments Value Channels Customer Relationship Key
Propositions • Offline Activities
• Food explorers • Immersive dining • Personalized service • Menu
• Foodies experience • Engaging with customers on planning
• Health conscious • Authentic dishes social media • Decor and
• Family oriented and theme cuisine • Consistent quality and ambiance
• Lively atmosphere service • Staff training
• Unique ambiance. • Loyalty program • Marketing and
Promotions
• Inventory
management
• Financial
management
Key Resources Key Partners
• Capital • Suppliers
• Skilled staff • Service providers
• High quality • Entertainment partners
ingredients • Technology partners
• Marketing • Local community partners.
resources

Cost Structure Revenue Streams

Fixed- 42 lacs Food and beverage sales
 SMART MARKETING
OBJECTIVE
S- SPECIFIC
M- MEASURABLE
A- ATTAINABLE
R- REALISTIC
T- TIME BOUND
OBJECTIVE:-
 Increase sales by 20% in the first three months of operation (2024) by offering authentic
Bihari cuisine and rich traditional experience.

 Increase website traffic by 50% in the first two months of operation (2024) by optimizing
website content for search engines.
 MARKETING BUDGET

 The average marketing budget for a startup should be 11.2% of its revenue.
 Since our business is yet to start so we don’t have our revenue. So, in this case we will take our
marketing budget as 10% of total capital introduced.
 Here, our total invested capital is Rs. 60,00,000 and its 10% which is Rs. 6,00,000 will be our
marketing budget. Further this budget will be allocated in different marketing activities.

Reference- Kayla Carmicheal (December 23, 2022) Startup Marketing Budget: How to write an
Incredible Budget for 2023. (hubspot.com) [
https://blog.hubspot.com/marketing/startup-marketing-budget#:~:text=The%20average%20marketing%2
0budget%20for,be%2011.2%25%20of%20overall%20revenue
]
MARKETING
ACTIVITIES

 Social Media Marketing- Social media platforms such as Facebook,

Instagram, and Twitter provide a great opportunity for theme-based restaurants
to showcase their themes, menus, and ambiance. We will allocate 20% our
budget in social media marketing.
 Event Marketing- Hosting or participating in local events and festivals can be
an excellent way for theme-based restaurants to showcase their themes and
attract new customers. So, we will allocate 20% of our budget on event
marketing.
 Influencer Marketing- Collaborating with local influencers, food bloggers, or
vloggers can help theme-based restaurants reach a wider audience and increase
brand awareness. For this we will allocate 20% of our budget for influencer
marketing.
MARKETING ACTIVITIES

 Print Advertising- Local newspapers and magazines can also be an

effective way of advertising. So, for this we will allocate 10% of our
budget for print advertising.
 Sponsorship Marketing- Sponsorship marketing is becoming very
prevalent way of advertisement nowadays. We will allocate 25% of our
budget for sponsoring major events happening in Bihar for our
advertisement.
 Referral Marketing- Encouraging satisfied customers to refer their
friends and family can help theme-based restaurants generate word-of-
mouth marketing and increase customer loyalty. For this we need to offer
them discounts. So, we will allocate 5% of our budget in referral
marketing.
 Segmentation

Travellers or
visitors who visit Working
Foodies who People with an Professionals
Bihar and want to
enjoy trying interest in Bihari Family looking for a seeking a
experience the
new and culture and traditional and rich lunch spot
authentic
unique cuisine. cuisine. dinning experience. with a regional
tradition and
cuisine of Bihar. and cultural
ambiance.
Targeting

Families celebrating special occasions who are looking for a unique dining
experience.

Cultural groups and organizations who are interested in hosting events or

gatherings at our restaurants.

Food vloggers and influencers who can help spread the word about our
restaurant’s unique cuisine, ambiance and experience.

Tourist and travellers staying in the area who are interested in

experiencing the authentic Bihari cuisine with a vibe of traditional bygone
Bihari culture.
Positioning

Experience the rich cultural heritage of Bihar through our

authentic cuisine, immersive decor and magnificent dining
experience.
OUR OFFERINGS CUSTOMERS
E. White space NEEDS
1. Traditional Bihari
F. Non-Value A. Advantage Cuisine.
1. Roof top garden. 2. Cultural events.
1.Unique
2. Female employees. Cuisine 3. Food Served in clay
3. Open kitchen. 2.Cultural pots.
experience
3.Tourism
Potential
4.Branding &
Marketing

B. Parity C.
Disadvantage
D. The Swamp 1.Quality of 1. Limited
1. Complimenta Food Appeal
ry items 2.Service 2. Cultural
2. Loyalty 3.Ambiance misreprese
Programs 4.Pricing ntation
3. Promotional 5.Location 3. Competitio
Offers n from
other
regional
cuisine

G. Competitors Non-value
1. Overstaffing
2. Overcomplimenting the
menu.

COMPETITORS
OFFERINGS
 Competitive Profile Matrix (CPM)

Mithila Haveli
Chokhi
Dhani
COMPETIT
Critical
Succces IVE
PROFILE
factor Weight Rating Score Rating Score Rating Score
Atmosphere 0.15 4.5 0.675 4.5 0.675 4.5 0.675
Location 0.15 4 0.6 4 0.6 3.5 0.525
Services
Value
0.25
0.20
4.5 1.125
4.5 0.9
4.5 1.125
4 0.8
4
3.5
1
0.7
MATRIX
Food
Quality 0.25 4.5 1.125 4.5 1.125 4.5 1.125
Total 1.00 4.425 4.325 4.025

Average 0.20
 Data for Perceptual Mapping
Customer
Perception
Quality of Food(1- Service(1- Overall
Restaurants 5) 5) Ranking
Haveli 4 4.5 4.3
Choki Dhani 4 3.8 3.9
Rain Forest 3.5 3.7 3.6
Mithila 3 3.2 3.1
Reference- Through Chats
 Perceptual
5 Map

4.5 Haveli

4
Choki Dhani
3.5
Rain Forest
3
Quality of Food

Mithila

2.5
0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5

1.5

0.5

Service
 MARKETING MIX

Offer a range of vegetarian and non-

vegetarian dishes that use locally sourced
and sustainably produced ingredients
(Regional specialities)
Product
Affordable, value based pricing, competitive
pricing,
Ambiance, decor, and cleanliness.
Physical Discount Pricing (Sunday lunch special)
That reflects the rich culture and evidence
Price
tradition of Bihar

Ensure a seamless experience for our

customers. This includes the ordering Patna- Highway Road easily
process, food preparation, and serving. accessible to customers, website
Process Marketing Place
(Customer Satisfaction)
Mix-
7P’s
Staff who are passionate about Bihari Advertising, and word of mouth, and food
culture and cuisine, and who have excellent critics to increase our brand's visibility .
Promotio
communication and interpersonal skills. People
n
OBJECTIVES
Cost Control and Profitability: Establish
objectives to monitor and control costs
Increase sales by Increase website
20% in the first traffic by 50% in effectively, including food and beverage
three months of the first two costs, labor expenses, and operational
operation (2024) by months of
offering authentic operation (2024) by overheads. Aim to achieve profitability
Bihari cuisine and
rich traditional
optimizing website
content for search
targets by maximizing revenue, managing
experience. engines. costs, and optimizing pricing strategies
while maintaining quality and value for
customers.

Customer Experience: Focus on providing an exceptional customer

experience that showcases the essence of Bihari culture and
hospitality.
Key Activities

• Conceptualizing the theme of the restaurant.

Planning and • Researching the target market and competition.
• Designing the restaurant layout and ambiance.
Designing: • Developing the menu and pricing strategy.

• Sourcing ingredients and supplies from local and

regional markets.
• Negotiating with suppliers for favorable terms
Procurement: and prices.
• Ensuring the quality and freshness of
ingredients.

• Receiving and storing ingredients.

Food • Preparing and cooking food according to the
menu.
Preparation: • Adhering to food safety and hygiene standards.
• Monitoring the quality and consistency of food.
4. Service Delivery:
• Welcoming and seating customers.
• Explaining the restaurant concept and menu.
• Taking orders and processing payments.
• Serving food and drinks.
• Providing recommendations and answering questions.
• Handling customer complaints and feedback.

5. Marketing and Sales:

• Advertising the restaurant through social media, local events, and
print media.
• Creating a loyalty program to retain customers.
• Conducting market research to understand customer feedback.

6. Operations Management:
• Managing inventory and supplies.
• Maintaining and repairing equipment and facilities.
• Continuously improving the restaurant experience for customers.
 1

Restaurant exterior design

Decor and ambiance of the restaurant

Service
Menu design and layout

Staff uniforms and appearance

Blueprint Settings and furniture

2. Customer Actions:

Entering the restaurant

Reviewing the menu

Placing an order

Interacting with staff

Experiencing the rich culture of Bihar

Enjoying their meal and ambiance

Paying the bill

 35
Service Blueprint
3. Frontstage Employee Actions:
• Greeting customers and providing menus.
• Explaining the restaurant concept and menu items.
• Taking orders.
• Serving food and drinks.
• Providing recommendations and answering questions.
• Handling customer complaints and feedback.
• Processing payments.

4. Backstage Employee Actions:

• Preparing food and drinks in the kitchen.
• Cleaning and maintaining the dining area and kitchen.
• Restocking supplies and ingredients.
• Coordinating with other staff members to ensure timely
service.
5. Support Processes:

Inventory management to ensure adequate

supplies and ingredients.

Training and development for staff members.

Quality control measures to ensure the

consistency and quality of food and service.

Marketing and advertising to attract

customers and promote the restaurant.
Plant
Layout
Quality standards

ISO (ISO
AGMARK FSSAI Certification
)
DESIRED OUTCOMES

 Efficient and streamlined service delivery.

 High-quality dining experience.
 Sustainable business practices.
 Customer Satisfaction.
 Positive reputation in the industry (positive media coverage and word-
of-mouth referrals)
 Continuous improvement and innovation.
 Positive community impact: By supporting local farmers and suppliers,
promoting cultural awareness and diversity
 Staffing and Resource Requirements

Activity Staffs Resource Required

Staffing Head Chefs, Line Cooks,Hosts/Hostesses Chef's Knife, Tongs , Cutting Board
Front-of-House Manager,Back-of-House
Operations Manager,Servers
Financing Accountant Computer
Business Development
Business development Manager and Business
Development Executive Travelling Allowance, Dearness Allowance, Mobile
Device, Computer system , Vehicle
Content Creation Canva, Camera, Microphone, Light
Content Developer, Photographer, Web Developer
Marketing & Sales Digital Marketing Software , Internet Access, Hardware
CRM Marketing Manager/ Eecutive
CRM Software, Phone Number, Toll Free number, Email
Procurment Supplier Products, Goods, materials
Management Managers and Assistant Manager Financial Resources,
Cashier Ticket Collector Swipe Machine, Computer
Receptionists, Security Personnel
Resevation Management General Manager Reservation Book, Computer System
Implementati
on Timetable Activity Time

Turnaround time - 45 minutes

Order Taking Time - 5 minutes

Cook Time - 15-20 minutes

Plate-Up Time - 5 minutes

Payment Processing Time - 5 minutes

Turnover Time - 5-10 minutes

Waiting Time - 15-20 minutes

Inventory Management Time - 1-2 Hours

Inventory Ordering - 2-3 days

Process for
Monitoring Progress

1. Define Key 3. Implement a

2. Set targets for
Performance data tracking
each KPI
Indicators (KPIs) system

4. Regularly 6. Continuously
review and 5. Take action evaluate and
analyse data adjust

These steps
followed by
using Six sigma
tool and TQM.
 Supervision for quality control

Regular Employee Monitoring Data analysis Communication

inspections training customer with staff
feedback
 Deed of Partnership

This deed of partnership is made on [07, May 2023] between:

1. [Utkarsh Kumar], [Son] of [Mr. Jai Prakash Rai], residing at [Gopalganj, Bihar, 841438] hereinafter referred to as FIRST
PARTNER.
2. [Priya Keshri], [Daughter] of [Mr. Arun Kumar Keshri], residing at [Jehanabad, Bihar, 804408] hereinafter referred to
as SECOND PARTNER.
3. [Juli], [Daughter] of [Mr. Shashikant Verma], residing at [Varanasi, Uttar Pradesh, 221005] hereinafter referred to as
THIRD PARTNER.
4. [Mahima Manikpuri], [Daughter] of [Mr. S.K Manikpuri], residing at [Raigarh, Chhattisgarh, 496001] hereinafter
referred to as FOURTH PARTNER.
5. [Ashish Samaddar], [Son] of [Mr. Gopal Samaddar], residing at [Malda, West Bengal, 732142] hereinafter referred to as
FIFTH PARTNER.
6. [Mohd. Saif], [Son] of [Mr. Mohd. Aslam], residing at [Gorakhpur, Uttar Pradesh, 273012] hereinafter referred to as
SIXTH PARTNER.
Legal
Compliace
JOB PROFILE YEAR 1 YEAR 2 YEAR3
Marketing Manager 1 1 1

Sales Executive 5 10 20

Procurment Manager 1 1 1

Procurment Executive 3 5 10

Guard 2 6 10

Chef

Accountant
3

2
8

4
10

6 HR
Forecast
Content Creator 3 5 8

Business Developer 3 7 10

General Manager 2 5 7

Dishwasher 2 6 8

Social Media Manager 2 3 4

Buffet Attendent 2 2 2

Floor Manager 1 1 1
 POLICIES &
PROCEDURES
Recruitment
Process
All open positions will be advertised on the restaurant's website, and other relevant job boards.
Applications will be reviewed by the hiring manager, who will select candidates to invite for an interview.

 Minimum qualifications (Bachelor Degree with Relevant experience in the foodservice industry,
Excellent communication skills, Passion for cultural experiences, and a commitment to
delivering exceptional customer service)
 Interview process(in-person interview with the hiring manager)
 Training and Development
 Equal employment opportunity
 Performance evaluation
 Retention and engagement
 LEAVE
POLICY
ANNUAL LEAVE-All full-time employees will be entitled to A certain number of
days of paid annual leave, as determined by their employment contract.
SICK LEAVE - All employees will be entitled to A certain number of days of paid
sick leave per year.
MATERNITY AND PATERNITY LEAVE-Employees who are expecting a child or
have recently become parents may be eligible for maternity or paternity leave.

Approval of leave: All leave requests will be reviewed by the immediate

supervisor, who will evaluate the request based on the operational needs of
the restaurant. The supervisor will provide a response to the employee
within 3 business days of receiving the request.
 CODE OF
CONDUCT
 Professionalism: All employees are expected to act professionally at all times, treating
customers and coworkers with respect and dignity. This includes avoiding inappropriate
language or behavior and maintaining a positive attitude.
 Safety: All employees are responsible for ensuring a safe work environment, reporting
any hazards or unsafe conditions, and following all safety protocols and procedures.
 Punctuality: All employees are expected to arrive at work on time and ready to work
 Dress code: All employees must adhere to the restaurant's dress code policy, which
may include wearing a uniform or specific clothing items. Personal hygiene should also
be maintained at all times.
 Confidentiality: All employees must maintain the confidentiality of customer
information, business information, and other sensitive information related to the
restaurant.
 Conflict resolution: All employees are encouraged to communicate effectively and
respectfully with coworkers, customers, and management, and to seek help from
management when conflicts arise.
 CODE OF
CONDUCT
 Use of company resources: All employees are expected to use company
resources, such as equipment and supplies, responsibly and for work-related
purposes only.
 Compliance with laws and regulations: All employees are expected to comply
with all applicable laws, regulations, and policies, including those related to health
and safety, discrimination and harassment, and employment practices.
 Social media: All employees must be mindful of their online behavior and must not
post anything that may damage the reputation of the restaurant or its employees.
 Training and development: All employees are expected to participate in training
and development programs provided by the restaurant to enhance their skills and
knowledge.

Violation of this code of conduct may result in disciplinary action, up to and including
termination of employment.
 PERFORMANCE APPRAISAL
PROCEDURES

 Establish performance standards: Develop clear and measurable performance

standards for each job position, including key performance indicators (KPIs) such as
customer satisfaction, sales targets, food quality, and productivity.
 Communicate expectations: Communicate the performance standards to
employees and ensure they understand what is expected of them.
 Monitor performance: Regularly monitor employee performance against the
established performance standards through observation, feedback from customers
and coworkers, and review of work output.
 Conduct performance appraisals: Conduct formal performance appraisals at
regular intervals, such as annually or bi-annually. During the appraisal, discuss
employee performance against the established performance standards, provide
feedback, and set goals for improvement.
 PERFORMANCE APPRAISAL
PROCEDURES

 Identify training and development needs: Identify any training and

development needs based on the employee's performance appraisal and provide
opportunities for skill-building and professional growth.
 Document performance appraisals: Document the results of performance
appraisals and maintain a record of the employee's performance, including areas of
strength and areas for improvement.
 Follow up on action plans: Follow up on any action plans established during the
performance appraisal, such as setting goals for improvement or identifying training
and development needs.
 Use performance appraisal results for decision-making: Use the results of
performance appraisals to make decisions about promotions, salary increases.
 DISCIPLINARY
ACTIONS
 Verbal Warning: First instance of misconduct may result in a verbal warning, which is a formal
verbal communication that the employee has violated company policy and is required to correct
the behavior.
 Written Warning: Second instance of misconduct may result in a written warning, which is a
written communication that outlines the violation and the consequences of further violations.
 Suspension: Repeated instances of misconduct may result in a suspension, which involves a
temporary leave from work without pay.
 Termination: Serious violations of company policies may result in immediate termination of
employment.
 Demotion: In some cases, a demotion may be necessary as a disciplinary action, which
involves the employee being moved to a lower-level position with less pay and responsibility.
 PERK/INCENTIVE POLICY

 Employee Discounts: All employees will receive a 25% discount on food and beverages
when dining at the restaurant outside of their working hours.
 Performance Bonuses: Employees who consistently demonstrate exceptional performance
will be eligible for performance bonuses at the end of each quarter.
 Training and Development Opportunities: We will invest in our employees' development
by providing regular training and development opportunities to help them grow their skills
and advance their careers.
 Health and Wellness Benefits: We will offer health and wellness benefits, such as gym
memberships or wellness programs, to promote the physical and mental wellbeing of our
employees.
 Flexible Scheduling: We understand that our employees have personal commitments and
responsibilities, so we will offer flexible scheduling options to help accommodate their needs.
 PERK/
INCENTIVE POLICY

 Employee of the Month Program: We will recognize outstanding performance by selecting

an Employee of the Month, who will receive a special reward, such as a gift card or paid time
off.
 Paid Time Off: We will provide paid time off for our employees, including vacation days, sick
days, and personal days.
 Employee Referral Program: We will incentivize our employees to refer their friends and
family members to apply for job openings at our restaurant by offering a referral bonus for
successful hires.
 Team-building Events: We will organize regular team-building events to promote a positive
and cohesive work environment.
 Holiday Pay: We will provide holiday pay for our employees who work on major holidays,
such as Thanksgiving and Christmas.
 EMPLOYEE CAREER
ENHANCEMENT
OPPORTUNITY POLICY
 Cross-Training: Encourage employees to learn new skills in different areas of the restaurant.
 Mentoring Program: Pair experienced employees with those who want to develop their skills.
 Promotion from Within: Prioritize internal candidates for available positions.
 Performance Reviews: Conduct regular reviews to discuss career growth opportunities.
 Career Planning: Work with employees to develop personalized career plans.
 Professional Development: Offer opportunities to attend conferences or workshops.
 Leadership Training: Provide leadership training for employees with potential for
management roles.
 Succession Planning: Develop a plan to ensure a pipeline of qualified employees for
leadership roles.
 TRAINING AND DEVELOPMENT
POLICY

Cross-
New Hire Training: Career
Training: Encourage Development: Safety
Comprehensive cross-training Personalized Training:
orientation and among career Training to
training employees to development maintain a safe
program for develop new plans for work
new employees. skills. employees. environment.

Ongoing Performance Diversity and

Training: Reviews: Inclusion
Continual Regular Training:
training and performance Training to
development reviews to promote a
opportunities identify training diverse and
for all needs. inclusive
employees. workplace.
FINANCIAL OBJECTIVE

 Profitability: One of the primary financial objectives for any business is to generate profits. The restaurant
aims to earn a sustainable and consistent profit to cover expenses, reinvest in the business, and provide a
return on investment to its owners.

 Revenue Growth: Increasing revenue is often a key objective for restaurants. Our restaurant can focus on
strategies to attract more customers, increase customer spending, and improve the overall sales volume.
This can be achieved through effective marketing, offering unique dining experiences, and providing
excellent customer service.
FINANCIAL OBJECTIVE

 Customer Retention: Building a loyal customer base is important for the long-term success of any
restaurant. The financial objective will include efforts to retain customers by providing exceptional dining
experiences, personalized services, and maintaining consistent quality. Repeat customers contribute to a
stable revenue stream and can act as brand advocates.

 Cost Management: Controlling costs is crucial for maximizing profitability. Our restaurant will also aim to
optimize its expenses, including food and beverage costs, labor costs, rent, utilities, and other operational
expenses. Implementing efficient inventory management systems, negotiating favorable supplier contracts,
and minimizing wastage can help in cost reduction.
 FINANCIAL OBJECTIVE

 Return on Investment (ROI): If the restaurant has received funding or investment, achieving a satisfactory
return on investment for the stakeholders is an important objective. The financial performance should be
closely monitored to ensure that the investment is generating the expected returns within a reasonable
timeframe.

 Break-even Point: Another objective may be to reach the break-even point as quickly as possible. The break-
even point is the stage where the restaurant's total revenue equals its total expenses. Achieving this objective
allows the business to cover its costs and start generating profits.
 62

FINANCE
As per our research and study of the secondary data, we have found out that
REQUIRE the cost which will be required to open a theme-based restaurant in Bihar
would be around 80 lakhs.
D

We have divided our cost in two parts:

• Fixed Cost
• Variable Cost
 63
START-UP COST

Licenses and
Kitchen Equipment:
Permits: We'll need to
Renovations and The restaurant will
obtain various licenses
Interior Design: If the require commercial-
and permits to legally
space requires grade kitchen
operate a restaurant,
renovation or equipment such as
including food service
customization to fit ovens, grills,
license, health permits,
our theme, we should refrigerators, freezers,
fire safety permits, and
budget for the cooking utensils, and
liquor license (if
associated expenses, other appliances. The
applicable). These
including construction, cost will depend on the
licenses and permits
decor, furniture, size of the kitchen and
may involve
lighting, and fixtures. the menu we plan to
application fees and
offer.
recurring costs.
 64
START-UP COST

Marketing and
Technology and POS Inventory and Initial
Advertising:
System: Investing in a Food Costs: We'll
Allocating funds for
Point-of-Sale (POS) need to purchase an
marketing and
system, computers, initial inventory of
advertising initiatives
printers, software, and ingredients, beverages,
such as creating a
other technology and supplies to get
website, social media
infrastructure will be started. The cost will
presence, signage, and
necessary for efficient depend on our menu,
promotional materials
operations and expected demand, and
will help attract
management. pricing strategy.
customers.
 65
START-UP COST

Furniture and Dining

Miscellaneous
Area: This includes
Expenses: Consider Staffing and Training:
tables, chairs, booths,
additional costs such Budget for recruitment,
bar stools, and any
as insurance, utility training, and payroll
other furniture needed
deposits, professional expenses for our initial
to accommodate your
services (legal and team, including chefs,
guests. The cost will
accounting), initial cooks, servers,
depend on the seating
working capital, and bartenders, and other
capacity and the
unforeseen staff members.
overall ambiance that
contingencies.
we want to create.
 66
FINANCIAL ASSUMPTIONS

 Average Daily Covers: Estimate the number of customers we expect to serve each day. This will
depend on factors such as the restaurant's location, seating capacity, target market, and competition.
Consider both weekdays and weekends separately, as customer traffic may vary.
 Average Transaction Value: Determine the average amount each customer is expected to spend per
visit. This will depend on menu pricing, the type of cuisine offered, and the overall dining experience
you provide. It's essential to consider potential upselling opportunities, such as beverages or desserts,
to increase the average transaction value.
 Revenue Sources: Identify and project revenue streams beyond food sales. For example, if you plan to
offer catering services or private events, estimate the potential revenue generated from these sources.
Additionally, consider any retail or merchandise sales associated with your theme.
 67
FINANCIAL ASSUMPTIONS

 Food and Beverage Costs: Estimate the cost of ingredients and beverages required to prepare
the menu items. This can be determined based on historical data, market research, or
discussions with suppliers. Aim for a target food cost percentage to ensure profitability while
maintaining quality.
 Payroll and Labor Costs: Determine the number of employees required to run the restaurant
efficiently. Consider roles such as chefs, cooks, servers, bartenders, hosts, and support staff.
Calculate the associated payroll costs, including salaries, wages, benefits, and payroll taxes.
 68
FINANCIAL ASSUMPTIONS

 Overhead Expenses: Consider the various fixed and variable costs involved in operating the
restaurant. This may include rent, utilities, insurance, licenses and permits, marketing and
advertising expenses, maintenance, and repairs. Research and gather quotes or estimates to
ensure accurate budgeting.
 Seasonal Fluctuations: We will take into account any seasonal variations in customer traffic and
adjust your revenue and cost projections accordingly. For example, certain festivals or holidays
may bring increased business, while others may experience lower demand.
 Break-Even Analysis: Calculate the point at which our revenue will cover to our expenses to
determine the break-even point. This analysis helps assess how long it will take for our restaurant
to become profitable and serves as a benchmark for financial planning.
 69
FINANCIAL ASSUMPTIONS

 Financing and Interest Expenses: If we require external financing or loans, consider the associated
interest expenses and repayment terms. This will impact our monthly cash flow and overall
profitability.
 Inflation and Price Increases: Account for potential inflation and price increases in our cost
projections. This includes not only food and beverage costs but also other expenses such as utilities,
rent, and labor. Stay updated on market trends and price fluctuations to make accurate assumptions.
 COST SHEET OF MITHILA
Particulars Total Cost
Direct Material (raw material consumed):
Opening Stock of Raw Material
Add: Material Purchased
Add: Carriage Inward
₹0
5,00,000
₹ 50,000
70
Less: Closing Stock of Raw Material ₹ 50,000
Direct Labour 1,50,000
Direct Expenses ₹ 1,20,000
Prime cost ₹ 2,30,000
Add: Factory Overheads:
Power and Fuel ₹ 1,20,000
Factory Supervision ₹ 2,40,000
Factory/ Works Manager Salary ₹ 2,40,000
Factory Insurance ₹ 25,000
Factory Stationery ₹ 60,000
Factory Cleaning ₹ 60,000
Depreciation Of Plant and Machiney ₹ 50,000 (5% Depreciation)
Cost of Equipment 10,00,000
Other Factory Expenses ₹ 50,000
Work Cost ₹ 8,45,000
Add: Office or Administration Overheads:
Office Lighting ₹ 60,000
Depreciation and Repairs of Office Furniture ₹ 10,000
Office Salaries 1,00,000
Management Expenses 2,00,000
Office Telephone and Postage Charges ₹ 25,000
Legal Charges ₹ 20,000
Bank Charge and Commision ₹ 20,000
Office Cleaning ₹ 15,000
Audit Fees ₹ 15,000
Cost of Production ₹ 1,65,000
Add: Finished Goods(opening) 10,00,000
Less: Finished Goods(closing) ₹ 10,000
Cost of production of Goods Sold ₹ 10,10,000
Add: Selling and Distribution Overhead:
Advertisement ₹ 5,00,000
Travelling Expenses ₹ 15,000
Warehouse Staff Salaries ₹ 30,000
Total cost / Cost of Goods Sold ₹ 27,95,000
Profit / Loss(difference of sales and COGS) ₹ 3,30,671
Sales ₹ 11,02,238
 SALES FORECAST OF MITHILA

71
QUARTERS Items Sales Units PRICE PER UNIT REVENUE
Breakfast 150 150 ₹ 22,500
Lunch 120 500 ₹ 60,000
Dinner 170 500 ₹ 85,000
Q1 2024
Snacks 100 200 ₹ 20,000
Desserts 120 250 ₹ 30,000
Drinks 100 200 ₹ 20,000

Breakfast 165 150 ₹ 24,750

Lunch 132 500 ₹ 66,000
Dinner 187 500 ₹ 93,500
Q2 2024
Snacks 110 200 ₹ 22,000
Desserts 132 250 ₹ 33,000
Drinks 110 200 ₹ 22,000

Breakfast 182 150 ₹ 27,225

Lunch 145 500 ₹ 72,600
Dinner 206 500 ₹ 1,02,850
Q3 2024
Snacks 121 200 ₹ 24,200
Desserts 145 250 ₹ 36,300
Drinks 121 200 ₹ 24,200

Breakfast 200 150 ₹ 29,948

Lunch 160 500 ₹ 79,860
Dinner 226 500 ₹ 1,13,135
Q4 2024
Snacks 133 200 ₹ 26,620
Desserts 160 250 ₹ 39,930
Drinks 133 200 ₹ 26,620
TOTAL 3527 ₹ 11,02,238

Breakfast 240 150 ₹ 35,937

Lunch 192 500 ₹ 95,832
Dinner 272 500 ₹ 1,35,762
Q1 2025
Snacks 160 200 ₹ 31,944
Desserts 192 250 ₹ 47,916
Drinks 160 200 ₹ 31,944

Breakfast 287 150 ₹ 43,124

Lunch 230 500 ₹ 1,14,998
Dinner 326 500 ₹ 1,62,914
Q2 2025
Snacks 192 200 ₹ 38,333
Desserts 230 250 ₹ 57,499
Drinks 192 200 ₹ 38,333

Breakfast 345 150 ₹ 51,749

Lunch 276 500 ₹ 1,37,998
Dinner 391 500 ₹ 1,95,497
Q3 2025
Snacks 230 200 ₹ 45,999
Desserts 276 250 ₹ 68,999
Drinks 230 200 ₹ 45,999

Breakfast 414 150 ₹ 62,099

Lunch 331 500 ₹ 1,65,598
Dinner 469 500 ₹ 2,34,597
Q4 2025
Snacks 276 200 ₹ 55,199
Desserts 331 250 ₹ 82,799
Drinks 276 200 ₹ 55,199
TOTAL 6516 ₹ 20,36,270
 TOTAL 3527 ₹ 11,02,238

Breakfast 240 150 ₹ 35,937

72
Lunch 192 500 ₹ 95,832
Dinner 272 500 ₹ 1,35,762
Q1 2025
Snacks 160 200 ₹ 31,944
Desserts 192 250 ₹ 47,916
Drinks 160 200 ₹ 31,944

Breakfast 287 150 ₹ 43,124

Lunch 230 500 ₹ 1,14,998
Dinner 326 500 ₹ 1,62,914
Q2 2025
Snacks 192 200 ₹ 38,333
Desserts 230 250 ₹ 57,499
Drinks 192 200 ₹ 38,333

Breakfast 345 150 ₹ 51,749

Lunch 276 500 ₹ 1,37,998
Dinner 391 500 ₹ 1,95,497
Q3 2025
Snacks 230 200 ₹ 45,999
Desserts 276 250 ₹ 68,999
Drinks 230 200 ₹ 45,999

Breakfast 414 150 ₹ 62,099

Lunch 331 500 ₹ 1,65,598
Dinner 469 500 ₹ 2,34,597
Q4 2025
Snacks 276 200 ₹ 55,199
Desserts 331 250 ₹ 82,799
Drinks 276 200 ₹ 55,199
TOTAL 6516 ₹ 20,36,270

Breakfast 517 150 ₹ 77,624

Lunch 414 500 ₹ 2,06,997
Dinner 586 500 ₹ 2,93,246
Q1 2026
Snacks 345 200 ₹ 68,999
Desserts 414 250 ₹ 1,03,499
Drinks 345 200 ₹ 68,999

Breakfast 647 150 ₹ 97,030

Lunch 517 500 ₹ 2,58,746
Dinner 733 500 ₹ 3,66,557
Q2 2026
Snacks 431 200 ₹ 86,249
Desserts 517 250 ₹ 1,29,373
Drinks 431 200 ₹ 86,249

Breakfast 809 150 ₹ 1,21,287

Lunch 647 500 ₹ 3,23,433
Dinner 916 500 ₹ 4,58,197
Q3 2026
Snacks 539 200 ₹ 1,07,811
Desserts 647 250 ₹ 1,61,717
Drinks 539 200 ₹ 1,07,811

Breakfast 1011 150 ₹ 1,51,609

Lunch 809 500 ₹ 4,04,291
Dinner 1145 500 ₹ 5,72,746
Q4 2026
Snacks 674 200 ₹ 1,34,764
Desserts 809 250 ₹ 2,02,146
Drinks 674 200 ₹ 1,34,764
Total 15117 ₹ 47,24,143
 INCOME STATEMENT OF MITHILA
2024 2025 2026
Revenue
Revenue From Operations ₹ 11,02,238
₹ 50,000
₹ 20,36,270
₹ 62,500
₹ 47,24,143
₹ 87,500
73
Other Income
Net Income ₹ 11,52,238 ₹ 20,98,770 ₹ 48,11,643
Cost of Goods Sold ₹ 7,71,567 ₹ 12,21,762 ₹ 23,62,072
Materials ₹ 5,00,000 ₹ 6,00,000 ₹ 7,20,000
Labour ₹ 1,50,000 ₹ 1,80,000 ₹ 2,16,000
Overhead ₹ 5,60,000 ₹ 5,60,000 ₹ 5,60,000
Total Cost of Goods Sold ₹ 19,81,567 ₹ 25,61,762 ₹ 38,58,072
Gross Profit -₹ 8,29,329 -₹ 4,62,992 ₹ 9,53,572
Operating Expenses
Wages ₹ 1,00,000 ₹ 1,00,000 ₹ 1,10,000
Advertising ₹ 5,00,000 ₹ 5,50,000 ₹ 5,77,500
Travel ₹ 24,000 ₹ 24,000 ₹ 24,000
Utilities/Telephone Expenses ₹ 15,000 ₹ 15,000 ₹ 15,000
Other Expenses ₹ 50,000 ₹ 50,000 ₹ 50,000
EBITDA -₹ 15,18,329 -₹ 12,01,992 ₹ 1,77,072
Depreciation ₹ 50,000 ₹ 50,000 ₹ 50,000
EBIT -₹ 15,68,329 -₹ 12,51,992 ₹ 1,27,072
Interest ₹ 38,333 ₹ 34,500 ₹ 31,050 Interest on Loan ₹38,333
EBT -₹ 16,06,662 -₹ 12,86,492 ₹ 96,022
Less: Tax Expense ₹0 ₹0 ₹ 24,005 Corporate Tax 25%
Net Profit/Loss -₹ 16,06,662 -₹ 12,86,492 ₹ 72,016
 BALANCE SHEET OF MITHILA
2024 2025 2026
Particulars
EQUITY AND LIABILITIES
Amount
74
Shareholder's Funds:
Share Capital ₹ 42,00,000 ₹ 25,93,338 ₹ 13,06,846

Non-Current Liabilities:
Long Term Borrowings ₹ 38,00,000 ₹ 37,61,667 ₹ 37,27,167

Current Liabilities:
Trade Payables ₹ 2,00,000 ₹ 1,50,000 ₹ 1,75,000
TOTAL ₹ 82,00,000 ₹ 65,05,005 ₹ 52,09,013

ASSETS
Non-Current Assets
Fixed Assets
Tangible Assets ₹ 9,50,000 ₹ 9,00,000 ₹ 8,50,000
Intangible Assets ₹ 1,00,000 ₹ 1,00,000 ₹ 1,00,000

Current Assets
Inventories ₹ 5,00,000 ₹ 4,00,000 ₹ 4,50,000
Cash and Cash Equivalents ₹ 61,50,000 ₹ 48,05,005 ₹ 32,09,013
Other Current Assets ₹ 5,00,000 ₹ 3,00,000 ₹ 6,00,000
TOTAL ₹ 82,00,000 ₹ 65,05,005 ₹ 52,09,013
 CASH FLOW STATEMENT OF MITHILA
2024 2025 2026
Cash Flow From Operations
Net Earnings -₹ 16,06,662 $34,80,005 $73,90,510
75
Additions to Cash
Depreciations ₹ 50,000 $50,000 $50,000
Decrease in Accounts Receivable ₹0 $0 $0
Increase in Accounts Payable ₹ 2,00,000 $1,50,000 $1,00,000
Increase in Taxes Payable ₹0 $0 $24,005
Subtractions From Cash
Salaries -₹ 1,00,000 -$1,00,000 -$1,10,000
Wages -₹ 1,50,000 -$1,50,000 -$1,50,000
Materials Purchased -₹ 5,15,000 -$6,00,000 -$7,20,000
Other Opeating Expenses -₹ 2,60,000 -₹ 2,60,000 -₹ 2,60,000
Increase in Inventory -₹ 5,00,000 -$10,00,000 -$12,00,000
Net Cash Flow From Operations (A) -₹ 28,81,662 ₹ 15,70,005 ₹ 51,24,515
Equipments -₹ 10,00,000 $0 $0
Intangible Assets -₹ 1,00,000 $0 $0
Other Current Assets -₹ 5,00,000 -₹ 5,00,000 -₹ 5,00,000
Cash Flow From Investing (B) -₹ 16,00,000 -$5,00,000 -$5,00,000
Share Capital ₹ 42,00,000 $25,93,338 $13,06,846
Loan ₹ 38,00,000 $37,61,667 $37,27,167
Interest on Loan -₹ 38,333 -$34,500 -$31,050
Cash Flow From Financing (C) ₹ 79,61,667 ₹ 63,20,505 ₹ 50,02,963
Net Cash Flow From all the Activities For the Year Ended ₹ 34,80,005 ₹ 73,90,510 ₹ 96,27,478
(A+B+C)
 BREAK EVEN POINT OF MITHILA 76
Total Variable Cost ₹ 6,61,343 ₹ 4,62,940 (After Deducting Profit margin)
Total No. of Units ₹ 3,527
Variable Cost per Unit ₹ 131

Total Sales ₹ 11,02,238 ₹ 7,71,566 (After Deducting Profit margin)

We have assumed
Total No. of Units Sold ₹ 3,527 that 60% of the total
Selling Price per Unit ₹ 219 cost is variable and
the remaining 40% is
Fixed Cost ₹ 6,39,298 fixed.

Break-Even Point 7306

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