INTERNATIONAL SCHOOL OF

BUSINESS & MEDIA

A report on setting up a new restaurant
Sec: B
Batch- 2023-25

Submitted to: Prof. Suyog Dharmadhikari

Submitted by: Group 7
Jyoti Prakash Jena N20232012
Ishika Bhardwaj N20231091
Amisha Mangnani N20233024
Sibabrata Panda N20231036
Jaswabant Ray N20231059
 Acknowledgement

We would like to express our sincere gratitude to our advisor, Prof. Suyog Dharmadhikari,
for their guidance and support throughout this project. Their insights and expertise were
invaluable in helping us to conceptualize, design and execute our research.
We would also like to thank Prof. Suyog Dharmadhikari for providing us with the data and
resources we needed to complete this project. His willingness to collaborate with us was
essential to the success of our research.
We would like to extend my heartfelt gratitude to everyone who has been part of this journey
or who has provided support, guidance, and encouragement along the way. Your
contributions have been invaluable, and we are truly thankful for your presence in my life.
Your kindness and generosity have made a significant difference, and we look forward to
continuing to grow and learn with your continued support. Thank you from the bottom of our
heart.
Service: Restaurant

1) Identify the location where you want to set up our services. What factors have you
considered in deciding the location? What would be your competitive strategy? Why do
you think this strategy would be successful? Show the operational flow for your services
exhibiting input, transformation process, and output.

Factors:
• Target Audience: Determining the characteristics and requirements of the nearby populace
is essential. This makes it easier to customize services and product offers to meet their unique
needs and preferences.
• Competition: Examining the area's current food stores and supermarkets will assist spot any
market gaps and chances for unique selling points.
• Accessibility: To draw clients, pick a site with good signage, convenient access to public
transportation, and plenty of parking.
• Cost: To ensure long-term financial viability, it's critical to strike a balance between rental
fees, potential clientele, and operating expenses.
• Regulations: Legal compliance necessitates knowledge of local zoning rules, license
requirements, and permit requirements.
Chosen Location:
Based on the above factors, the ideal location for our restaurant services would be a densely
populated college area with a limited number of restaurants. This will ensure a strong
customer base with low competition. Additionally, proximity to a major road or main road
will guarantee accessibility and easy availability for customers.
Competitive Strategy:
 Differentiation: Our restaurant will be offering unique cuisines including Italian,
Chinese, etc. to attract customers.
 Specialty products: Offering a selection of locally sourced, organic, and international
food items not readily available elsewhere.
 Customized services: Providing customized dishes customers for their special
occasion.
 Enhanced customer service: Employing friendly and knowledgeable staff who are
dedicated to excellent customer service.
 Competitive pricing: Offering competitive prices on essential items while
maintaining high-quality standards.
Competitive Strategy's Success:
It is anticipated that this competitive approach would be successful because it:
• Meets unmet client needs: We address niche markets and particular consumer
preferences by providing distinctive goods and services.
 • Develops brand loyalty: Positive consumer experiences and brand loyalty are
fostered by technological integration, community involvement, and personalized
service.
• Increases operational efficiency: Technology enables more efficient workflows,
better inventory control, and more focused marketing initiatives.
• Boosts profitability: We can attain long-term financial success by drawing in a
devoted clientele and streamlining processes.

The operational flow of a restaurant business can be broken down into three main stages:
Input:
 Preparation: This stage involves all the activities that take place before the restaurant
opens for business. This includes tasks such as:
 Ordering and receiving food and supplies: Inventory levels are monitored and orders
are placed for food, beverages, and other necessary supplies. Deliveries are received
and inspected.
 Food preparation: Chefs and cooks prepare dishes according to the menu and any
specials. This includes prepping ingredients, cooking, and plating.
 Set-up: The front of house staff sets up the dining room and bar area. This includes
cleaning and sanitizing tables, chairs, and other surfaces, setting up tables with
silverware, napkins, and glasses, and restocking the bar.
 Staff training: New employees are trained on restaurant procedures, policies, and
menu items. Existing staff may also receive additional training on new menu items or
procedures.
Transformation:
 Greeting and seating guests: Hostesses or servers greet guests and seat them at tables.
They may also answer questions about the menu and make recommendations.
 Taking orders: Servers take orders for food and drinks. They may also answer
questions about the menu and make recommendations.
 Food and beverage preparation: Food orders are sent to the kitchen where chefs and
cooks prepare them. Drinks are prepared by bartenders or servers.
 Delivery of food and beverages: Servers deliver food and beverages to guests. They
may also check back with guests to ensure they are satisfied with their meals.
 Payment processing: Servers process payments from guests. They may also accept
reservations and answer questions about the restaurant's policies.
Output:
 Cleaning and sanitizing: The front of house staff cleans and sanitizes the dining room
and bar area. This includes clearing tables, wiping down surfaces, and taking out the
trash.
 Inventory control: Inventory levels are checked, and any necessary adjustments are
made.
  Financial reconciliation: The day's sales are counted and reconciled with the cash
register.
 Reporting: Managers prepare reports on sales, labour costs, and other key metrics.
 Maintenance: Equipment is cleaned and maintained.
 Staff meetings: Managers may hold staff meetings to discuss any issues that arose
during the day and to plan for the next day.

Q.2)

Receipt

Loyalty
Tableware
Card

Refreshments

Menu
Physical Evidence Product & Service
Table & Chair Space for
Information
Interior & Exterior Cashier kids
Atmosphere Atmosphere
Location employee Toilet
3) Prepare the service package for your services. Which element of the service package
would be the most important in your services? Why?

Restaurant Business Service Package

The assortment of goods and services that a restaurant provides to its patrons is referred to as
its service package. It encompasses all aspects, including the setting and atmosphere, the food
and drink selections, the caliber of the service, and the cost. One of the most important
components of a restaurant's competitive edge is its service offering, which should be
thoughtfully created to cater to its target clientele.

1. Physical Environment and Ambiance:

The assortment of goods and services that a restaurant provides to its patrons is
referred to as its service package. It encompasses all aspects, including the setting and
atmosphere, the food and drink selections, the caliber of the service, and the cost. One
of the most important components of a restaurant's competitive edge is its service
offering, which should be thoughtfully created to cater to its target clientele.

2. Food and Drink Selections:

 Menu: To accommodate a range of palates and dietary requirements, the menu should
be thoughtfully created and provide several options. It should have a competitive
price as well.
 Food quality: A restaurant's ability to succeed depends on the Caliber of its cuisine.
Restaurants ought to use only the best, freshest ingredients and cook them to absolute
perfection.
 Presentation: To improve the dining experience, food should be presented in an
appealing manner.
 Drink selection: Both alcoholic and non-alcoholic beverages should be available at
restaurants to go along with their menu of food items.
 Special dietary requirements: Eateries ought to be able to satisfy a variety of dietary
requirements, including vegetarian and vegan diets, allergies, and intolerances.

3. Quality of Service:
 Kindness and attention to detail: Wait staff should be considerate, aware of the menu
and how the restaurant runs, and friendly.
 Timeliness: Requests ought to be accepted and fulfilled right away.
 Accuracy: Complete and accurate orders are required.
 Resolution of issues: Restaurants ought to have a procedure in place for promptly and
efficiently handling client complaints.

4. Price Point:
 A restaurant's menu should have competitive prices that are commensurate with the
Caliber of the food and services provided.
 To accommodate a range of budgets, restaurants ought to provide a selection of
pricing points.
  Restaurants can gain a competitive edge and draw in and keep consumers by offering
a comprehensive service package.

5. Additional Services:
 Reservations: A lot of restaurants allow reservations, which is useful for big groups or
special events.
 Catering: For occasions like weddings, business gatherings, and private parties, some
restaurants provide catering services.
 Delivery and takeout: For patrons who would rather dine in, a lot of restaurants
provide delivery and takeout options.
 Online ordering: A lot of restaurants now allow patrons to order food for takeout or
delivery via their websites.
 Loyalty programs: To reward patrons who return, some restaurants provide loyalty
programs. Restaurants can gain and maintain a competitive edge and draw in and keep
customers by thoughtfully planning and executing a comprehensive service package.

Quality of Service would be the most important in our service as with customer are
increasingly discerning and expect exceptional service with delicious food. By focusing on
‘Quality of Service’, we can drive customer satisfaction & loyalty, increase revenue and
profitability, Brand image can be enhanced, repeat rate of customer would be increase and we
would be able to bring down churn rate.
4. What would be the role of information technology in your services? What would be your
strategy for managing peak demand versus lean demand?

Information Technology plays a very important role in shaping restaurant business. Some
of the areas such as Online ordering & reservation, digital menus, self-service kiosks,
digital payment, inventory management software, etc has been an ease after integration
with Information Technology.
With the integration of Information Technology, restaurants have evolved from
traditional business to modern, more efficient and are able to provide a much more
smooth dining experience to the customers.

Strategy for Managing Peak Demand:

 Dynamic pricing: To optimize revenue during peak hours, modify menu prices in
accordance with demand.
 Staffing adjustments: To guarantee effective service, increase the number of employees
during anticipated busy times.
 Ingredients that have already been prepared: Cut up veggies and cook some ingredients
ahead of time to cut down on prep time during busy times.
 Online reservations and ordering: Promote online reservations and ordering to control
customer flow and cut down on wait times.

Strategy for Managing Lean Demand

1. Menu reduction: To cut down on waste, serve a smaller selection of dishes that are
more popular.
 Employee cross-utilization: Teach employees to take on multiple responsibilities to
enable flexible scheduling based on demand.
 Targeted promotions: To encourage customers to visit during off-peak hours, provide
discounts and exclusive deals.
 Collaborate with platforms for delivery: Join forces with meal delivery services to
increase reach and revenue.
5. Prepare 5-point quality control check sheet for your services operations

Days/ Food Ordering

Quality Points Hygiene Quality Service and payment Feedback
process system

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday