“A”

Project Report
On
“Small Restaurant”
Submitted & Present in the fulfilment of the requirement for the
award of

Diploma in Information Technology By

Mr. Saurabh Shashikant Sawant

Mrs. Siddhi Santosh Kawathekar
Mrs. Sanika Vitthal Kolawale

Under the Guidance of

Mrs. Godhase S.B.

DEPARTMENT OF Information Technology

NEW SATARA COLLEGE OF ENGINEERING &

MANAGEMENT POLY

(2023-2024)
 NEW SATARA COLLEGE OF ENGINEETING AND
MANAGEMENT KORTI-PANDARPUR

Certificate

This is to certify that the project report “Small Restaurant” has been
presented successfully and submitted by.
Name of the Student: Enrollment Number:
Mr. Saurabh Sawant 23213100301
Mr. Siddhi Kawathekar 23213100302
Mr. Sanika Kolawale 23213100303

Students of IT (Information Technology) class in the fulfilment for the

award of Diploma in Information Technology Engineering as per curriculum laid
by Maharashtra State Board of Technical Education, Mumbai during the
academic year 2023-2024.

Project Guide H.O. D Principal

(Mrs. Godhase S.B.) (Prof. Puri S.B.) (Prof. Londhe V.H.)
 Declaration

We hereby declare that the project report entitled “Small Restaurant” is

completed and submitted by me for the award of diploma engineering in Information

Technology branch, NSCOEM, College Korti, Pandharpur.

The partial fulfillment of the requirement for the award of the diploma of

COMPUTER ENGINEERING is a project work carried out by me under the

guidance of Mrs. Godhase S.B. further declare that the work reported in this project

has not submitted and will not be submitted, either in part or full, for the award of

diploma engineering in this institute or any other university or examination body.

PLACE- KORTI, PANDARPUR

DATE-
 Acknowledgement

I hereby declare that the work presented in this Mini project report entitled,
“Mobile And Wireless Communication” in partial fulfilment for the Diploma of
"Computer Engineering" in Computer Science & Engineering. Our extreme
gratitude to Prof. Puri S.B. who guided us throughout the project. Withouthis
willing disposition, spirit of accommodation, frankness, timely clarification and
above all faith in us, this project could not have been completed in due time.
 ❖ Small-Scale Business Plan Project Introduction

Business Name: NSC Restaurant

Business Type: Small-Scale Restaurant
Location: In Front Of New Satara College
Owner(s): Saurabh Sawant
Date Established: 8 Nov 2024
Contact Information: 8530729716

Project Overview:

This business plan introduces the concept of a small-scale restaurant aimed at offering
high-quality, affordable meals to a targeted group of customers. The restaurant will
serve a menu focused on [specific cuisine, e.g., Mediterranean, Italian, American
comfort food, vegan, fast-casual], catering to the growing demand for [insert specific
food preferences or trends, e.g., healthy, organic, sustainable, or convenience-focused
options].
The project aims to create a memorable dining experience with an emphasis on fresh
ingredients, excellent customer service, and a welcoming atmosphere. The restaurant
will serve lunch, dinner, and possibly weekend brunch, targeting local residents, office
workers, tourists, and families looking for a quick, tasty, and affordable meal. The
business will also offer a delivery and take-out service to expand its reach.
This business plan outlines the vision, goals, market analysis, operational strategies,
and financial projections for the restaurant. It serves as a roadmap for setting up the
restaurant, launching successfully, and sustaining growth over time.
Business Idea and Rationale:
The concept of the restaurant was born from the recognition of a gap in the local
dining scene for [specific type of food or dining experience, e.g., healthy, fast-casual
meals for busy professionals, family-friendly dining with a focus on locally-sourced
ingredients]. Market research indicates that there is a demand for high-quality,
affordable dining options, with a particular focus on [mention trends like
sustainability, dietary preferences, ethnic cuisines, or fast-casual dining].
Our restaurant will differentiate itself through:
• Menu Innovation: Offering a unique and fresh menu that blends [local flavors,
international cuisines, healthy eating options, etc.].
• Customer Experience: Providing exceptional service in a cozy, clean, and
inviting atmosphere that encourages repeat visits.
• Affordability: Offering competitive pricing to appeal to budget-conscious
customers without compromising quality.
• Convenience: Adding delivery and take-out services to cater to customers who
prefer dining at home or at work.

Objectives of the Project:

The primary objectives for this small-scale restaurant project are:
1. Establish a profitable restaurant within the first year of operation by providing
an appealing menu, excellent customer service, and an inviting atmosphere.
2. Achieve break-even by covering all start-up costs and daily operational
expenses within the first [insert time period], with a clear path to profitability
thereafter.
3. Build a loyal customer base by offering consistently high-quality food and
excellent service, resulting in repeat customers and positive word-of-mouth
marketing.
4. Expand business offerings to include catering services, delivery, and potential
franchising opportunities in the future.
5. Foster a sustainable operation by sourcing local and organic ingredients,
reducing food waste, and implementing environmentally-friendly practices.
Target Market:
Our target market consists of [specific demographics], including:
• Young Professionals & Office Workers: Seeking a quick, healthy, and
affordable meal during lunch hours or after work.
• Families & Locals: Looking for an affordable, yet high-quality dining option
for dinner or weekend meals.
• Health-Conscious Consumers: Interested in organic, vegetarian, vegan, or
gluten-free options that are also flavorful.
• Tourists: Visiting the area who want to experience local cuisine with a modern
twist.

This market is highly influenced by factors such as busy lifestyles, dietary

preferences, and convenience. By aligning our offerings with these customer
needs, we aim to create a unique value proposition.

Key Components of the Project:

1. Menu and Food Concept:
o The restaurant will offer a diverse range of [e.g., gourmet burgers,
artisan pizzas, healthy bowls, etc.] focusing on locally-sourced, fresh
ingredients.
o Specialty offerings such as vegan, gluten-free, or low-carb options will
be included to cater to dietary preferences.
o The menu will be designed to balance quality with cost-efficiency,
allowing for competitive pricing while maintaining high standards.
2. Restaurant Design and Ambiance:
o The interior will be designed to create a warm, cozy environment with
modern decor to enhance the dining experience.
o The restaurant will have a seating capacity of [X], with a layout that
accommodates [small groups, families, or solo diners].
o Outdoor seating may be considered if the location supports it, offering a
casual al fresco dining experience.
3. Customer Service and Experience:
o The focus will be on creating a welcoming atmosphere, with attentive
staff trained to provide excellent customer service.
o The restaurant will encourage a relaxed, comfortable dining experience,
with music and lighting that complements the overall ambiance.
4. Marketing Strategy:
o Digital marketing, including social media (Instagram, Facebook),
Google My Business listings, and local SEO, will be used to attract
customers.
o Local promotions, such as discounts or loyalty programs, will be
employed to drive foot traffic.
o Collaboration with local influencers, food bloggers, and online review
platforms (Yelp, TripAdvisor) will help build awareness and credibility.
o A grand opening event, coupled with special offers, will create buzz and
attract early customers.
5. Operations Plan:
o Location & Facilities: The restaurant will be located in a high-traffic
area that attracts both locals and tourists. The kitchen will be fully
equipped with the necessary tools to prepare fresh meals efficiently.
o Suppliers: We will partner with local suppliers for fresh produce, meats,
and other ingredients, ensuring quality and supporting the local
economy.
o Technology: A POS system will be used for efficient order-taking,
billing, and inventory management.
o Staffing: The team will include chefs, kitchen staff, waitstaff, and
management personnel. Staff will be trained in both culinary skills and
customer service.
Financial Projections:
1. Startup Costs:
o Lease and renovation of the restaurant space
o Kitchen equipment and furnishings
o Initial inventory (food and beverage)
o Marketing and promotion (website, social media campaigns, flyers)
o Licenses and permits (business license, food handling, etc.)
2. Revenue Forecast:
o Based on market research, the restaurant is expected to generate [insert
expected monthly revenue], with steady growth as the business
establishes itself.
o Revenue will be primarily generated from in-house dining, with
additional income from take-out, delivery, and catering services.
3. Operating Expenses:
o Rent, utilities, staff salaries, inventory restocking, and marketing costs
will be ongoing expenses.
o We anticipate an initial operating loss for the first few months, followed
by break-even in [insert time period], and profitability by the end of the
first year.
4. Profitability & Break-even Analysis:
o We project a break-even point within the first [insert number] months of
operation, with a projected net profit margin of [insert percentage] by
the end of Year 1.
Conclusion:
This small-scale restaurant business plan outlines a clear vision for success in the
competitive food and beverage industry. By offering a unique dining experience that
combines quality food, exceptional service, and affordability, we aim to build a loyal
customer base and ensure sustainable profitability.
With a strong marketing strategy, operational efficiency, and customer-focused
approach, [Restaurant Name] has the potential to become a popular dining spot in
[city or area], while setting the foundation for future growth and expansion. This
project will not only meet the culinary needs of the local community but also provide
a fulfilling entrepreneurial opportunity.
Reference:

➢ https://ugcmoocs.inflibnet.ac.in/assets/uploads/1/233/7090/et/11_Script_PREP
ARATION%20OF%20BUSINESS%20PLAN200320070703030606.pdf
➢ https://www.scribd.com/document/720219979/Prepare-a-Business-Plan-for-
your-chosen-Small-Scale-Industry
➢ https://www.slideshare.net/slideshow/preparation-of-business-plan-project-
report/232484515