Bus Plan FY17-18

PROJECT REPORT

ON

LUNCH BELL
(PURE VEGETARIAN LUNCH AND DINNER SERVING A/C SERVICE RESTAURENT
WITH ONLINE ORDERING AND TAKE AWAY SPECIALITY SERVICES IN SOUTH
BANGALORE )

Registerd Office:

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TABLE OF CONTENTS

Chapter Title Page

01 INTRODUCTION 01-02

02 PROMOTERS BACKGROUND 04

03 LOCATION OF PROJECT 05

04 INFRASTRUCTURE FACILITIES 06-07

05 COST OF THE PROJECT 06-07-08

06 MEANS OF FINANCE 07-08

07 PROFITABILITY STATEMENTS Excel Sheet -1

08 CASH FLOW STATEMENTS Excel Sheet -2

09 WORKING CAPITAL REQUIREMENTS Excel Sheet -3

10 BALANCE SHEETS Excel Sheet -4

11 CONCLUSION

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PROJECT AT GLANCE

1. NAME OF THE UNIT : M/S. XXXXXXX

2. PROPOSED EXTENTION UNITS :

Basavanagudi,Bangalore

3. CONSTITUTION : Proprietorship

4. PROMOTER : SRI .SOMASHEKAR

CHANDRASHEKHAR

5. NATURE OF BUSINESS : ANDRA STYLE LUNCH RESTAURNT

6. COST OF THE PROJECT : Rs. 23.27 LACS

7. MEANS OF FINANCE :

a) VC : Rs. LACS

b) PROMOTER’S CAPITAL : Rs. LACS

TOTAL : Rs. LACS

08. WORKING CAPITAL REQUIRED : Rs. LACS

09. EMPLOYMENT POTENTIAL : 13 PERSONS

INTRODUCTION:

M/S. XXXXXXX is a proprietorship Firm, will be started at the prime location of ,

Basavanagudi, Bangalore.

Business Concept: XXXXXXX can be classified as a AC service restaurant

Focusing on serving only authentic South India Style (Andhra Style) Lunch
and dinner . .All our produce are sourced from highly diversified providers. We are
100% vegetarian. We have a niche for giving the most authentic food in our
neighborhood.

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INFRASTRUCTURE FACILITIES:

POWER:

The total power requirement of this 10KW which is being met by the KPTCL power
connection.
However taking the power situation in the state, One stand by DG is also installed to
meet the uncertainties.

WATER:

The requirement of water for a Kitchen is for three purposes.

Cooking
Human consumption
Cleaning vessels & premises.

For meeting the first stated purpose mineral water is being used which is being
purified by electric water purifier. Even boiled drinking water will be supplied on
customers request.

And for the second purpose there is BWSSB connection, from which the cleaning
process is carried on.

To meet the unseen water crisis there is also tie-up with private water suppliers.

LPG:

LPG would be required for the gas burners. Commercial LPG can be availed from
local distributors

RAW MATERIAL:
The raw material requirement for a fast food joint is being obtained from near by
farms, local vegetable vendors, REPUTED Whole Sale Mart and from Government
Federations.

EFFLUENTS:

The process of preparation of food does not involve generation of any gaseous, solid
or liquid wastes. The only effluent from the process of food preparation is wash
water, which can be let-out in drainage. The garbage and wasted food will require
daily removal by tie-up with local civic bodies.

PERSONNEL:

The total manpower requirement is estimated as 13 persons. There will not be any
difficulty in attracting the right talent required. Experienced manpower can be
sourced from the hotel industry as well as through catering training institutes.

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COST OF THE PROJECT:

PARTICULARS Rs.
Lease Rental Advance (1700 to 2400 Sqft) 7 LAC
INTERIOR (Sanitary, civil work, Wall, Flooring and Sealing)
4 LAC
 May increase on Actual
Seating Furniture (15 Tables 60 Chairs) 2.25 LAC
Gas Pipe Line and Hub 40K
Kitchen Equipments
4LAC
 May Increase/Decrease on Actual
Electrical work, 4 -Air Condition n Power Back up 1.2LAC
Crockery , Utensils 1.75LAC
CERTIFICATION N Licenses
Trade License
VAT REG.
50 K
LABOUR CERTIFICATE
BBMP LICENCE
Medial certificates for Employees
*Sign Board 40k
*Billing Machine 18 k
*Menu and Marketing Print Materials 40K
Advance For Main Chef 30 k
Misc 50 K
Working Capital 70 K
Initial Purchase of Raw Materials –Operational Cost 39K
TOTAL COST OF PROJECT 23.97

 Cost of the Project May Vary by 10-20 % based on the investment

towards the Interior, Facility and Marketing Budget.

The cost of the project is met through the following sources

PARTICULARS Rs. in lakhs

Promoters Capital
VC Loan
TOTAL

SCOPE OF THE PROJECT:

All Survey Reports, Assumptions and Calculation are based on ITCOT Public
Issue 2007 .

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Menu for the Concept:

Menu Quantity Price Lunch Dinner

SI Mini Meals(limited Rice) 1 70 Y Y

SI Meals(unlimited Rice,Salad with 1 100 Y Y
Sweet )
Chapathi/Pulka -Combo 1 60 Y Y
2Nos. of Pulka ,Rice ,Palyam ,Rasam
and Sambar
Pulka/Chapathi –Dal 1 50 Y Y
2 Nos.of Variety pulka/chapathi with
Dal and Thick Curd
Variety Chapathi /Pulka-Dal 1 50 Y Y
CARRIER MEALS-Serves Four 1 199 Y Y
8 Nos. Pulka,Dal ,Palya,Rasam
,Sambar,Curd, Papad,Cucumber
Salad,
Chutney,Pickle ,White Rice-1.2Kg
Sweet
Chinese Starters 140gms 50-100 Y Y
Tandoor Starters 150gms 70-150 Y Y
South Indian Starters 120gms 50-70 Y Y
Authentic Sweets 30-50 Y Y
(out Sourced)
Fresh Fruit Juice 250 Ml 50 Y Y
Fresh Milk shakes 200 Ml 80 Y Y
Masala Butter Milk 200Ml 15 Y Y

*Online rates will be different from the Counter sales Price .

*Menu and Recipes will be finalized at the time we take Trial from the Chefs
.* A Standard Module will be followed in our Production process

Man Power Consultants:

Fee/Contract
Venktesh and SI Meal chef 9916192036 10K /90 Days
Co.
Christoper Chinese 7411258967 10k/90 Days
Arjun Tandoor/Tava 9738942819 OnJob
973129063
Anand Juice 7259961130 On Job
Specialist
Sunil Service 9686414365 10K/90 Days
Executives

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House Keeping Cleaning 9844377128 On Job

Bagyamma

Turn over PARTICULARS Lunch Dinner Sales

Week Days (Mon – Fri) (Counter 50 14400 316800
130
Sales)-22 days
Week days (Mon -Fri) Starters and 25 5950 130900
60
Juice -22 days
Week End (Sat-Sun)-8 days 170 80 20000 160000
Week End (Sat-Sun) Starters and 50 10500 84000
100
Juice -8 days
Catering and other Home Delivery 60000 60000
 After 3 Months of Starting
(Monthly)

TOTAL TURN OVER MONTHLY 715700

Means of Expense and Profitability Checklist:

Particulars Monthly Gross Percentage

Raw Materials 157454 22
Manpower 171000.00 23%
Power 16000.00 2.35%
Water 7000.00 0.9%
Vegetables,dairy Products 45000.00 6.02%
and Daily Purchase.

*can be reduced to 30K

Packaging Cost 12000.00 1.67%
* Vehicle Fuel Cost 6000.00 0.7%
*Maintenance 10000.00 1.3%

(Pest Control
,Sanitary,Interior )
LPG 39000.00 5.4%
Marketing 15000.00 2.0%
*Can be increased
Rent 70000.00 9.7%
Total 548454.00 75.04%

*Note: Expenses checklist will come down on factors like Power, Daily
purchase,Maintenance and Manpower over a period of 3 months .

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Kitchen Equipment Checklist

No. Particular Nos. Measurement

1 South Indian Single Burner(2*2) 3 ACTUALS(2*2)
2 South Indian Double Burner with work space(2*5) 1 ACTUALS(2*5)
3. Tandoor Matti SS 1 ACTUALS
4 Rice Steamer(Direct Gas Model) -10 Kg
5. Parotha /RottiTawa with Low pressure burner (3*5) 1 ACTUALS
6. Brain Marie (Square) 6 Hot Case with Cup Placing Space 1 ACTUALS

PURPOSE: South Indian Mea1

Electric Model with Thermo stat -Single Phase

7. Work Tables (2*4) 3 ACTUALSs

8. Juice and Sandwich Counter with Glass top and side flash 1 ACTUALS
,Freezer for fruits Storage and ice cube storage
9.. Parcel Counter and Work Table and step up support options 1 ACTUALS
10 2 Hole wash sink table 1 Actuals
11. Few MS rack to storage 2 ACTUALS
12. Grinder 1
13. Juice Mixer 1
14. Supportive Work table with Shelf 1

Note:
Work Table required for operations are not completely mentioned above will be
finalized once Kitchen sketch finalized

INTERIORS: Most of the Wall Interiors are done using Paintings which give
information
a) Kinds of Meals available in South Indian Menu
b) Ingredients used in our Meals and Health Benefits of such Menu
c) Cleaning, Grinding and similar Cooking Procedures followed in South Indian
Meal in ancient times.
d) Harvesting Procedures followed in South Indian Agricultural Model
e) Information on South Indian Festivals and their importance .
f) Paintings of Popular NALAPAKA ICONS OF South Indian Menu.

*More Detailed report will be submitted on completion of One (1) month of operation.
* Menu and Price will be finalized on discussion with Founders ,Head Chef
and promoters .

MODEL:
AARRR:AWARENESS-ACQUISITION –RETENTION –REFERREL –REVENUE

EXIT CLAUSE:
 50% Loss ON ALL FIXED ASSET , CROCKERY AND KITCHEN EQUIPMENTS,
 LOSS OF FIXED OVER HEADS FOR NO. OF MONTHS THE UNIT
OPERATES.(Rent,Salary,BESCOM,BWSSB,Maintainance)

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 NIL ON COMPLIANCES EXPENDITURE.

 SALARIES AND ADVANCES PAID TO THE EMPLOYEES .

*Please feel free to clarify any doubts .

Let all the team members be Humble and Work towards the Goal ,let them
show their Sincerity to Lord Ganapathi and Work .
SUCESS AND PROSPERITY WILL BE ACHIEVED .

Thanking You.
Pradeep.C
9590605039

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