Bankable Project Final

Bankable Project of Restaurant to be opened in Goa

Submitted to Prof. Naresh Shah & Prof. Mansi Rathod

Submitted By Rohan Mistry & Jatin Baraiya

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Industry: Restaurant (Fast Food)

Target Customers: High income and Higher Middle Class people (mostly tourists)

Area of Operation: Goa

Name of Restaurant: Sighdhi: Always warm & fresh

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Introduction to the Industry: Fast food is food which is prepared and served quickly at outlets called fast-food restaurants. It is a multi-billion dollar industry which continues to grow rapidly in many countries. A fast-food restaurant is a restaurant characterized both by food which is supplied quickly after ordering, and by minimal service. The food in these restaurants is often cooked in bulk in advance and kept warm, or reheated to order. Many fastfood restaurants a r e p a r t o f r e s t a u r a n t chains o r f r a n c h i s e o p e r a t i o n s , a n d standardized food stuffs are shipped to each restaurant from central locations. There are also simpler fast-food outlets, such as stands or kiosks, which may or may not provide shelter or chairs for customers. Because the capital requirements to start a fast-food restaurant are relatively small, particularly in areas with non-existent or medium income population, small individually-owned fast-food restaurants have become common throughout India. Generally restaurants, where the customers sit down and have their food orders brought to them, are also considered fast food. The Fast Food Restaurant Market is a growing industry in Pakistan relying heavily on the changing lifestyle patterns, population growth of the target age group and the related increase in employment of women. With today's hectic lifestyles, time-saving products are increasingly in demand the most obvious being the fast-food. The rate of growth in consumer expenditures on fast food has led most other segments of the food-away-from- home market for much of the last one decade. Demand for convenience has driven expenditures where people want quick and convenient meals; they do not want to spend a lot of time preparing meals, travelling to pick up meals, or waiting for meals in restaurants. As a result, consumers rely on fast food. Knowing this, fast food providers are coming up with new ways to market their products that save time for consumers. Consumers want to combine meal-time with time engaged in other activities, such as shopping, work, or travel, therefore allocating less time for food, hence the growing need for fast food.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

The fast-food industry is popular in India, the source of most of its innovation, and many major international chains are based there. The presence of multinational fast food chains like McDonalds, KFC, Pizza Express, Pizza Hut, Subway etc have somewhat catered to the high income, and higher middle segment. Therefore developing a niche as upscale fast-food restaurants. Multinational corporations such as these typically modify their menus to cater to local Indian tastes and most overseas outlets are owned by native franchisees to ensure that cultural, ethnic, and community values are taken care of. Additionally, multinational fast-food chains are not the only or even the primary source of fast food in most cities of India. Many regional and local chains have developed around the main cities of India (for example Karim‟s in New-Delhi, Jumbo King & Chatkaas in Gujarat) to compete with international chains and provide menu items that appeal to the unique regional tastes and habits at comparatively low costs. In India, multinational chains are considerably more expensive; they usually are frequented because they are considered chic and somewhat glamorous and because they usually are much cleaner than local eateries. However much of the middle-income segment (which forms a major chunk of fast-food goers) prefers visiting local outlets that offer low cost fast food, hence more frequent visits.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Chapter-1 Marketing feasibility:

TOPICS DISCUSSED IN CHAPTER 1     

Increasing Market for Fast Food – The Population Boom Income trends Five Forces Analysis Increasing Number of Fast Food Outlets Proposed Menu

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Increasing Market for Fast Food – The Population Boom India, currently ranked as 2nd in terms of total population, is characterized by a high population growth rate of 2.4% and with this; the per capita income has increased to US$ 8000 with the productive age group (15 to 64). The growth rate in food consumption is also augmented by the rapid increase in the employment rate for males / female population aging between 20 to 29 years (fast food goers) hence the greater income contribution to the overall income generated is expected to be higher.

Population Pyramid of year 1991. Prepared from the census report of 2001, the selected part is our target population (15 to 60 years)

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Population pyramid for the year 2001(above) and 2011(below), as we can see that the targeted population has increased, and every year new customers are entering out targeted segment. The area under the box becomes wider and wider every year.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

As per the estimated of the population census the above stated pyramid will be representation the population of 2021. In this the targeted segment once again expanded. This is a positive result which results in the rising customer base for our business, the number of customers are increasing.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Income trends

McKinsley has estimated the above trend of the Household income Growth across India in one of his report named “The „Bird of Gold‟: The Rise of India‟s Consumer Market. The trend favours our requirements, along with the population increase the household income level is also increasing, this shows that we are having positive results favouring our entry in the restaurant business.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Five Forces Analysis Competition Restaurant industry is highly competitive industry. There are many small fast-food businesses in the industry that fight with each other to improve their customer base; Shigdhi is not an exception to this, to stay in the competition, constant innovation is required. This will help the company to stay in the business as a major fast-food business. Another major step should come out in form of providing breakfast also to complete the business, right from breakfast till dinner. Hence, this industry is extremely competitive and the Sighdhi should be up to date with customer taste & preferences. Ease of Entry Although it is easy to enter the restaurant business, it is hard to establish a distinct brand name. There is a high cost of entry in the market and as well as high research and development costs. Large established companies with strong brand identities such as McDonald‟s, Dominoes pizza, Pizza hut, etc do make it more difficult to enter and succeed within the marketplace; new entrants find that they are faced with price competition from existing chain restaurants. Substitutes There are many substitutes in this industry. Since there are a wide variety of products that people can choose, they could either be substituted by Sighdhi Burgers, Beverages, dairy products, and others. Strength of Suppliers Power of suppliers within the fast food industry would be relatively small, unless the main ingredient of the product is not readily available. Strength of Buyers Relatively strength of buyers is low in this industry.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Increasing Number of Fast Food Outlets The rapid rate at which the fast food industry continues to add outlets is as much a reflection of consumer demand for convenience as it is a reflection of demand for fast food itself. Expanding the number of outlets increases accessibility, thus making it more convenient for consumers to purchase fast food. Especially in recent years, much of the expansion has been in the form of "satellite" outlets. These tend to be smaller in size, with little or no seating capacity, and are often in non-traditional locations, such as office buildings, department stores, airports, and gasoline stations; locations chosen specifically to maximize convenience and consumer accessibility. Fast-food outlets have become popular with consumers for several reasons. One is that through economies of scale in purchasing and producing food, these companies can deliver food to consumers at a very low cost. In addition, although some people dislike fast food for its predictability, it can be reassuring to a hungry person in a hurry or far from home. Multinational Fast food chains like McDonald's rapidly gained a reputation for their cleanliness, fast service and a child-friendly atmosphere where families on the road could grab a quick meal, or seek a break from the routine of home cooking. Prior to the rise of the fast food chain restaurant, people generally had a choice between greasy-spoon diners (kiosk) where the quality of the food was often questionable and service lacking, or high- end restaurants that were expensive and impractical for families with young children. Modern, stream-lined convenience of the fast food restaurant provides a new alternative and appealed to consumers' instinct for ideas and products associated with progress, technology and innovation. Fast food restaurants have rapidly become the eatery "everyone can agree on", with many featuring child-size menu combos, play areas and whimsical branding campaigns, designed to appeal to younger customers. Parents can have a few minutes of peace while children played or amused Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

themselves with the toys included in the premises. Many consumers see multinational fast food restaurants as symbols of the wealth, progress and well-ordered openness of Western society and therefore become trendy attractions in many cities around Pakistan, particularly among younger people with more varied tastes.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Proposed Menu The proposed project is assumed to provide customers with a variety of fast food items as outlined in the following menu: Broast Chicken Broast (Qtr.) Chicken Broast (Half) Chicken Broast (Full)

Price 65 125 250

Burgers Chicken Burger Chicken Cheese Burger Beef Burger Beef Cheese Burger Zinger Burger

Price 50 55 40 45 80

Sandwiches Chicken Sandwich Egg Sandwich Beef Sandwich Club Sandwich

Price 55 40 45 80

Chinese Hot & Sour Soup (2 Servings) Hot & Sour Soup (4 Servings) Chicken Corn Soup (2 Servings) Chicken Corn Soup (4 Servings) Plain Rice Chicken Fried Rice Vegetable Fried Rice Egg Fried Rice Beef Fried Rice Beef Chilli (w/o rice) Chicken Chilli (w/o rice) French Fries (per plate) Cole Slaw Soft Drinks (Large) Soft Drinks (Regular)

Price 75 140 75 140 40 80 60 70 80 75 85 Price 25 15 50 15

Based on the above the fast food restaurant can offer low cost combo meals to its customers for increased value. Following are the proposed combo deals that can be further modified to meet increasing demand: Combos Combo Deal 1 Combo Deal 2 Combo Deal 3 Combo Deal 4

Items Zinger Burger / French Fries / Regular Drink Chicken Broast (Qtr.) / French Fries / Regular Drink Chicken Burger, Broast (Qtr.), French Fries, Regular Drink Club Sandwich / French Fries / Regular Drink

Family Deal 1 Family Deal 2 Jumbo Deal

Full Broast / Zinger Burger / Club Sandwich / French Fries (4) / Large Drink Zinger Burger (2) / Club Sandwich (2) / Broast (Half) / Large Drink / Fries (2) 5% discount on purchase above Rs. 1,000/-

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Price 105 90 135 105 535 515

Chapter 2 Technical feasibility

TOPICS DISCUSSED IN CHAPTER 2     

Location Layout Design & Decor Employees Land & Building Requirement

 Machinery & Equipment  Utilities Requirement

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Location Not every food-service operation needs to be in a retail location, but for those that do depend on retail traffic like fast food outlets, here are some factors to consider when deciding on a location:  Anticipated sales volume. The expected sales volume is 300 customers per day; a piece of land which can serve the purpose is suitable location for setting up building.  Accessibility to potential customers. Location to which pedestal is near, as it is a fast-food restaurant, it should be located near the areas where corporate offices and factories are reachable, also the educational institutes should not be too far from the location  The rent-paying capacity of your business. The rent paying capacity is determined by the cash flow of the business, the cash flow statement is mentioned in the end.  Restrictive ordinances. As of now there is no restrictive ordinance that hindered the progress of the restaurant.  Traffic density. As said before, the fast-food restaurant should be near the pedestal; also two aspects should be taken keen care of. - It should be located near the Corporate offices - It should not be too far from the educational institutes  Visibility.  Customer parking facilities. Parking facility is generally not required in a fast-food restaurant, but we are going to provide a parking facility which will require more land acquisition.  Proximity to other businesses. Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Neighbouring businesses may influence our store's volume, and their presence can work for us or against us.  History of the site. Find out the recent history of each site under consideration before you make a final selection. Who were the previous tenants, and why are they no longer there?  Future development. Check with the local planning board to see if anything is planned for the future that could affect your business, such as additional buildings nearby or road construction.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Layout Layout and design are major factors in the restaurant's success. We need to take into account the size and layout of the dining room, kitchen space, storage space and counter. Typically, restaurants allot 40 to 60 percent of their space to the dining area, approximately 30 percent to the kitchen and prep area, and the remainder to storage and office space.  Dining area. This is where we‟ll be making the bulk of our money, so we won't cut corners when designing our dining room. We have visited restaurants in our area and analyze the décor. We watched the diners; they reacted positively to the décor? The decor of the restaurant will be so designed that it will be comfortable for people in shifting their seats throughout their meals. Much of our dining room design will depend on our concept. It will help us to know that 40 to 50 percent of all sit-down customers arrive in pairs; 30 percent come alone or in parties of three; and 20 percent come in groups of four or more. To accommodate the different groups of customers, use tables for four that can be pushed together i n a r e a s where there is ample floor space. This gives yo u f l e x i b i l i t y in accommodating both small and large parties. Place booths for four to six people along the walls. 

Production area. Too often, the production area in a restaurant is inefficiently designed--the result is a poorly organized kitchen and less than top-notch service. Keep your menu in mind as you determine each element in the production area. You'll need to include space for receiving, storage, food preparation, cooking, baking, dishwashing, production aisles, trash storage, employee facilities and an area for a small office where you can perform daily management duties. Arrange your food production area so that everything is just a few steps away from the cook. Your design should also allow for two or more cooks to be able to work side by side during your busiest hours.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Design & Decor Since customers ultimately drive restaurant design trends, many of our restaurant design ideas will come from our clients. Successful restaurant design ideas are bred with an understanding of the types of experiences our customers are looking for and the promise our brand has made to them. We may know what types of menu items they crave, but do we know what kinds of restaurant design ideas create an atmosphere that will welcome them time and time again?  Step One: The restaurant designer‟s process begins with a thorough understanding of the eatery‟s menu, location, customers, architectural preferences and lighting concerns. More than just a design powwow, the restaurant designer‟s process includes budget considerations, timelines and coordination with city officials to secure necessary building permits.  Step Two: The most effective restaurant design considers the flow of waiter staff from the kitchen to the dining area or from the dining area to the restrooms. The restaurant designer‟s process contemplates the overall circulation within the restaurant for maximum efficiency 

Step Three: With the floor plan in hand and a concept in mind, the next stage in the restaurant designer‟s process is interior design. Sketches may depict colour schemes, f u r n i t u r e placement, window treatments , a rtisti c lighting and other aspects of the ambiance. This is also the part of the restaurant designer‟s process where we consider paints, wallpapers, foliage and artwork

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Employees Choosing employees who will do a good job is not only important to the success of your business, but will also contribute to the image of your establishment, provided they are properly trained. There are several categories of personnel in the restaurant business: manager, cooks, servers, busboys, dishwashers and cleaners. When your restaurant is still new, some employees' duties may cross over from one category to another. For example, your servers may double as the cleaners. Be sure to hire people who are willing to be flexible in their duties.



Manager / Owner. The most important employee in most restaurants is the manager. The best candidate is owner or a person who has already managed a restaurant or restaurants in the area and will be familiar with local buying sources, suppliers and methods. The manager should have leadership skills and the ability to supervise personnel while reflecting the style and character of the restaurant.



Chefs and cooks. When we start out, we'll probably need three cooks - two full time and one part time. But one lead cook may need to arrive early in the morning to begin preparing soups, bread and other items to be served that day. One full-time cook should work days, and the other evenings. The part-time cook will help during peak hours, such as weekend rushes, and can work as a line cook during slower periods, doing simple preparation. Cooking schools can usually provide you with leads to the best in the business, but look around and place newspaper ads before we‟ll hire. Customers will become regulars only if they can expect the best every time they dine at our restaurant. To provide that, we'll need top-notch cooks and chefs.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya



Servers. The servers will have the most interaction with customers, so they need to make a favourable impression and work well under pressure, meeting the demands of customers at several tables while maintaining a pleasant demeanour. There are two times of day for wait staff: very slow and very busy. Schedule your employees accordingly. The lunch rush, for example, starts around 11:30 a.m. and continues until 1:30 or 2 p.m. Restaurants are often slow again until the dinner crowd arrives around 6:30 to 7 p.m.

Number

Monthly Salary (Rs.)

Total Salary (Rs.)

Owner

2

-

-

Kitchen Supervisor

2

6,000

12,000

Shift Supervisor (including reliever)

3

8,000

24,000

Cook

4

4,000

16,000

Servers

6

3,000

18,000

Take Away Order Taker / Cashier

1

6,000

6,000

Dishwasher

2

2,500

5,000

Cleaner

1

2,500

2,500

Guard (12 Hour)

1

6,000

6,000

Total

22

38,000

89,500

Designation / Type

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Land & Building Requirement The land requirement is around 2,000 sq.ft. in densely populated area of Goa where all utilities and facilities are properly available, three hot spots are seen for opening the fast food outlet, it is to be opened on the ground floor of flats or shopping mall wherein the consumer traffic will be a maximum. The more the shop is near the main road the better sales potential it will have. The floor space needs to be carefully allocated to allow for maximum dining space for customers in rush hours. The allocation of space between different sections would be as follows: % (Sq. Feet)

Size (Sq. Feet)

Civil Works & Décor* (Cost in Rs / square feet)

Total Construction Cost (Rs)

Dining

63 %

1,250

700

875,000

Waiting

4%

80

700

56,000

Kids Play

3%

70

800

56,000

Kitchen & Preparation

25 %

500

450

225,000

Office

1.5%

30

450

13,500

Stores

3%

70

450

31,500

Total

100 %

2,000

3,550

1,257,000

Details

The proposed premises will be acquired on a rental basis with 6 month deposit and 6 months advance rent after which rent will be payable on a monthly basis. The monthly rent is approximately Rs. 50/ Sq Feet for the ground floor which would amount to Rs. 100,000 per month for the proposed fast food outlet (2,000 Sq Ft.) To allow for maximum space for dining and security concerns (Cash control) it is recommended that the owner should manage the reception counter as well as all cash handling emanating from the tables. Therefore a total of Rs. 50,000 would be required to erect the reception and cash counter along with the take-away order taking booth.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Machinery & Equipment Understanding the customer‟s individual needs and the capability to satisfy these completely is a vital part of the restaurant‟s success. This is in turn dependent on the machinery and equipment used to produce good quality fast food. Fast Food Machines are easily available in the market wherein the owner has to choose between expensive brands and cheaper ones depending on how much he can afford to give quality to his customers. Second-hand equipment of world leading brands such as SPINZER, FRYMASTER, HENNY PENNY, LINCOLN, AYRKING, KEATING, MIRROR, CARPIGIANI, LINCAT, MORRETTI, ILSA, ROUND-UP, SANYO, ELETTROBAR are available while cheaper Chinese brands have gained popularity over the years. The machines can be ordered through international vendors with a minimum delivery period of 3 months while refurbished / reconditioned machines are also available Item Details

Quantity

Unit Price (Rs.)

Total Price(Rs)

3

25,000

75,000

1

650,000

650,000

2

40,000

80,000

1

33,000

33,000

1

50,000

50,000

Potato Cutter (8mm)

1

3,000

3,000

Pillar (4.5 Kg Potato Peeling Capacity)

1

6,000

6,000

Microwave

1

10,000

10,000

Working Tables

2

20,000

40,000

Keg Racks & Shelves

2

10,000

20,000

Total

15

-

967,000

Freezers (12 cf) New Broast Machine (15 Pound Capacity)* Deep Well Fryer (Single Valve With 2 Baskets) Hot Plate for Burgers, Kebab, Sandwiches (30” x 22”) Bin Marry Soup Container (2 Valve With Steel Cabinet)

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

The typical fast food restaurant as outlined above would require the following machine / equipment for its operations: The restaurant is expected to entertain a minimum of 300 customers in a day, which requires a good seating layout to avoid any confusion and problems during rush hours. The following table gives the details of the dining tables and chairs that would serve approximately 100 customers (maximum capacity) at a time: Item Details Dining Table – Square (2X2)

Quantity

Unit Price (Rs.)

25

6,000

150,000

Chairs (Standard 14”)

100

1,500

150,000

Kitchen Cutlery Set

2

2,500

5,000

Dining Cutlery* (Plate, Fork, Knife, Spoon, Glass)

150

150

22,500

Air Conditioner Split Units (6 Ton)

2

31,000

62,000

Hot Water Geyser Large

1

20,000

20,000

Halogen Lights

25

250

6,250

Wall Lights (Large)

4

1,500

6,000

Portable Emergency Light

4

2,500

10,000

Generator (1.5 KVA)

1

90,000

90,000

Counter Chairs

2

1,500

3,000

Office Table & Chair Set

1

10,000

10,000

Waiting Chairs for Take Away Customers

5

1,500

7,500

Total

322

168,400

542,250

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Total Price(Rs)

Utilities Requirement The following table presents the assumed breakup of utilities on a monthly basis: Utility

Monthly Charges (Rs.)

Electricity

25,000

Water

2,000

Gas

15,000

Telephone

10,000

Total

52,000

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Chapter 3 Financial feasibility

TOPICS DISCUSSED IN CHAPTER 2  Total cost of the project  Financial Charges  Working capital calculations:  Cost of Capital  Daily Estimated Sales  Depreciation  Key Assumptions  Income Statement

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Total cost of the project. Item Construction Cost (all inclusive)

Cost (Rs.) 1,307,000

Dining & Office Furniture

542,250

Equipment & Machinery

967,000

Advance Rent Preliminary Expenses

1,200,000 50,000

Working Capital

1,036,000

Total

5,102,250

Financial Charges It is assumed that long-term financing for 5 years will be obtained in order to finance the fast food setup which would mainly include construction & décor of Building, Purchase of machinery & equipment, purchase of inventory etc. This facility would be required at a rate of 15%) per annum with 60 monthly instalments over a period of five years. The instalments are assumed to be paid at the end of every month.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Working capital calculations: It is estimated that an additional amount of approximately Rs. 1,036,000 will be required as cash in hand to meet the working capital requirements / contingency cash for the initial stages. The requirement is based on the rent, utilities and salaries expenses for at least four months and 3 days raw material inventory. The following table gives the break up.

Item

4 Months Cost (Rs.)

Utilities

208,000

Salaries

358,000

Raw Material Inventory

70,000

Rent

400,000

Total

1,036,000

Cost of Capital The cost of capital is explained in the following table: Particulars Required return on equity Cost of finance Weighted average cost of capital

Rate 20.0 % 15.0 % 17.5 %

The weighted average cost of capital is based on the debt/equity ratio of 50:50.

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Daily Estimated Sales BROAST: Broast

Cost

Price

Unit sales

Total cost

Total sales

Chicken Broast (Qtr)

35

65

36

1260

2340

Chicken Broast (Half)

70

125

18

1260

2250

Chicken Broast (Full)

140

250

6

840

1500

Chicken Burger

20

50

24

480

1200

Chicken Cheese Burger

25

55

36

900

1980

Beef Burger

18

40

18

324

720

Beef Cheese Burger

23

45

18

414

810

Zinger Burger

40

80

24

960

1920

Chicken Sandwich

20

55

21

420

1155

Egg Sandwich

12

40

6

72

240

Beef Sandwich

20

45

3

60

135

Club Sandwich

35

80

30

1050

2400

8040

16650

Burgers

Sandwiches

Total

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

CHINESE

Chinese

Cost

Price

Unit Sales

Total cost

Total sales

Hot & Sour Soup (2 Servings)

25

75

6

150

450

Hot & Sour Soup (4 Servings)

50

140

3

150

420

Chicken Corn Soup (2 Servings)

25

75

6

150

450

Chicken Corn Soup (4 Servings)

50

140

3

150

420

Plain Rice

12

40

3

36

120

Chicken Fried Rice

20

80

12

240

960

Vegetable Fried Rice

18

60

6

108

360

Egg Fried Rice

18

70

3

54

210

Beef Fried Rice

20

80

3

60

240

Beef Chilli (w/o rice)

30

75

6

180

450

Chicken Chilli (w/o rice)

35

85

9

315

765

French Fries (per plate)

8

25

5

40

125

Cole Slaw

6

15

5

30

75

40

50

10

400

500

9

15

375

3375

5625

5438

11170

Soft Drinks (Large) Soft Drinks (Regular 250ml)

Total

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Depreciation All machines require routine cleaning and maintenance after every three months and an annual service which costs around 1% to 5% of the total cost depending upon the use of the machine and operator's skill. We have assumed an average of 2.5% of the depreciated cost as the annual maintenance cost. The Office Furniture & Equipment will be depreciated at the rate of 10% per annum according to the diminishing balance method for the projected period. Depreciation on Shop, Equipment, Machinery and Fixtures is assumed to be at the rate of 10% per annum based on the diminishing balance method for the projected period.

Key Assumptions Item Sales Increase Increase in Cost of Raw Materials Increase in Staff Salaries Increase in Utilities (Electricity / Water / Gas) Increase in Rent Increase in Office Expenses Debt / Equity Ratio Depreciation o Shop Building & Fixtures o Kitchenware & Machinery o Furniture Equipment Annual Maintenance Cost Raw Food Inventory - Meat Raw Food Inventory – Spices & Sauce Lease Period Lease Installments Financial Charges (Lease Rate) Tax Rate

Assumption(s) 15 % per year 10 % per year 10 % per year 10 % per year 10 % per year 10 % per year 50 : 50 10 % per annum (Diminishing Balance) 10 % per annum (Diminishing Balance) 10 % per annum (Diminishing Balance) 2.5% of Written Down Value 3 Days 7 Days 5 Years Monthly 15 % per annum Assumed @ 25%

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Income Statement

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya

Cash Flow Statement

Bankable Project report for Sighdhi: Always warm & Fresh Prepared by Rohan Mistry & Jatin Baraiya