restaurant business plan hindi

रेस्टोरेंट और बार बिजनेस कैसे शुरू करें? Restaurant Business Plan Hindi.

Restaurant and bar से तो लगभग सभी लोग वाकिफ होंगे क्योंकि यह एक ऐसी जगह होती है जहाँ लोग अपने जिन्दगी के कुछ क्षणों को आनंदमय बनाने के लिए जाते हैं । जी हाँ यह एक ऐसी जगह होती है जहाँ ग्राहक को स्वादिष्ट खाने के साथ मदिरा यानिकी शराब भी बेचीं जाती है । और वर्तमान में Restaurant and bar का बिज़नेस भी ऐसे लाभकारी बिज़नेस की लिस्ट में शामिल है जिसमे निवेश तो बहुत ज्यादा करना पड़ता है लेकिन बेहद कम समय में इस तरह के बिज़नेस से बहुत अधिक कमाई भी की जा सकती है ।

यदि Restaurant and bar उपयुक्त जगह पर हो तो । हालांकि रेस्टोरेंट तो मनुष्य भारत के किसी भी कोने में खोल सकता है लेकिन रेस्टोरेंट के साथ बार का बिज़नेस सिर्फ उसी राज्य में कर सकता है जिन राज्यों में इसकी इजाजत हो क्योंकि भारत के अनेक राज्यों में मदिरा बेचने एवं खरीदने पर प्रतिबंध है । तो हो सकता है की ऐसे राज्यों में सम्बंधित विभाग से बार खोलने की अनुमति प्रदान न हो ।

लेकिन इन सबके बावजूद भी हम Restaurant and bar Business पर वार्तालाप करना इसलिए पसंद करेंगे क्योंकि बहुत सारे व्यक्ति उद्यमिता की ओर अग्रसित होने एवं अपनी कमाई करने के लिए इस बिज़नेस के बारे में इन्टरनेट पर जानने की कोशिश करते हैं । तो आइये जानते हैं आखिर यह बिज़नेस है क्या?

रेस्टोरेंट और बार बिज़नेस क्या है ( What is restaurant and bar business in Hindi):

रेस्टोरेंट से तो शायद आप सब वाकिफ होंगे क्योंकि यह एक ऐसा स्थान होता है जहाँ तरह तरह का खाना ग्राहक के आर्डर पर बनाया जाता है । और ग्राहकों द्वारा उस जगह पर बैठने एवं खाना खाने के लिए भुगतान किया जाता है । लेकिन शायद बार शब्द से आप अच्छी तरह परिचित नहीं होंगे यह किसी रेस्टोरेंट, क्लब, पब इत्यादि में एक ऐसा काउंटर होता है जहाँ से ग्राहकों को ड्रिंक्स एवं रिफ्रेशमेंट परोसे जाते हैं ।

इसलिए यदि किसी रेस्टोरेंट में इस तरह का कोई काउंटर नहीं है तो उसे सिर्फ रेस्टोरेंट का व्यापार कहा जायेगा जबकि जिस रेस्टोरेंट में ड्रिंक एवं रिफ्रेशमेंट परोसने का भी काउंटर होता है उस व्यापार को Restaurant and Bar Business कहा जाता है । इस तरह के स्थलों पर लोग कभी कभी या नियमित तौर पर खाना खाने एवं मदिरा का सेवन करने जाते हैं ।

रेस्टोरेंट एवं बार की आवश्यकता ( Requirement of Restaurant and bar) :  

मनुष्य की वर्तमान जीवनशैली ऐसी हो गई है की उसे अपने जीवन में काफी भागदौड़ करनी होती है । इसलिए आज का मनुष्य इस भागदौड़ भरी पूरे दिन की थकान उतारने के लिए बार एवं रेस्टोरेंट में डिनर करना पसंद करता है । यही कारण है की वह दोस्तों या परिवार के सदस्यों के साथ किसी Restaurant and Bar में डिनर करने का लगभग आदी हो गया है ।

हालांकि हर किसी के साथ ऐसा नहीं है ऐसा सिर्फ उन लोगों के साथ है जिनकी कमाई ठीक ठाक है क्योंकि रेस्टोरेंट में खाना खाने का एवं ड्रिंक पीने का नियमित तौर पर बिल चुकाने का सामर्थ्य कुछ चुनिन्दा लोगों में ही होता है । लेकिन हफ्ते में, महीने में तो माध्यम वर्ग से जुड़े लोग भी Restaurant and Bar में जाना पसंद करते हैं ।

चूंकि इस तरह के खानपान का बिल चुकता करने का सामर्थ्य उनकी कमाई के हिसाब से कुछ लोगों में ही होता है यही कारण है की हर Restaurant and bar business सफल नहीं हो पाता बल्कि इस क्षेत्र में सफलता की दर एक आंकड़े के मुताबिक केवल 40-50% ही है । बाकी 40-50% रेस्टोरेंट खुलने के एक साल के भीतर भीतर बंद हो जाते हैं । इस बिज़नेस को शुरू करने में निवेश भी काफी अधिक करना पड़ता है इसलिए उद्यमी को चाहिए की वह अच्छे ढंग से रिसर्च के बावजूद ही इस तरह का बिज़नेस शुरू करे ।

रेस्टोरेंट और बार का व्यापार कैसे शुरू करें? ( How to Start Restaurant and Bar Business In India in Hindi):

हालांकि हम पहले भी बता चुके हैं की Restaurant and Bar का बिज़नेस उन लाभकारी बिज़नेस की लिस्ट में शामिल है जिसके सफलतापूर्वक चलने पर अकूत सम्पति कमाई जा सकती है । लेकिन इस क्षेत्र के बहुत सारे स्टार्टअप एक साल के भीतर भीतर बंद भी हो जाते हैं । फिर भी आज हम हमारे इस लेख के माध्यम से इस बिज़नेस को शुरू करने से सम्बंधित सभी डिटेल्स पर गौर फरमाने का भरसक प्रयत्न करेंगे ।

हालांकि इंडिया में Restaurant and bar के अनेकों प्रारूप जैसे क्लब, पब, बियर बार, स्पोर्ट्स बार इत्यादि हो सकते हैं | इसलिए सर्वप्रथम उद्यमी को यही निर्णय लेना होता है की वह रेस्टोरेंट के साथ किस प्रकार का बार शुरू करना चाहता है । जब व्यक्ति द्वारा यह निर्णय ले लिया जाता है तो उसके बाद उसे व्यापारिक लोकेशन का निर्णय लेना होगा ।

1. बिज़नेस लोकेशन का निर्णय कैसे लें:

सिर्फ रेस्टोरेंट खोलने के लिए जितनी जगह की आवश्यकता होती है Restaurant and bar खोलने के लिए उससे अधिक जगह की आवश्यकता होती है । इस तरह का व्यापार शुरू करने के लिए उद्यमी को 5000 Square Feet से 10000 Sq Feet जगह की आवश्यकता हो सकती है । और यह केवल ग्राउंड फ्लोर या एक से दो फ्लोर पर स्थापित हो सकता है । वर्तमान समय में इस तरह का सेटअप स्थापित करने में पार्क यानिकी खुले एरिया या हट इत्यादि भी स्थापित किये जा सकते हैं ताकि ग्राहक एक नया एवं अनोखा अनुभव का आनंद ले सके ।

restaurant and Bar यदि किसी मार्केट के नज़दीक, शौपिंग माल में, माल के नज़दीक हो तो इसके चलने की संभावना अधिक रहती है । जानकारों के मुताबिक रेस्टोरेंट एवं बार खोलना ऐसी लोकेशन में लाभकारी सिद्ध होता है जहाँ ऑफिस इत्यादि स्थापित हों आम तौर पर एक ऐसा एरिया जहाँ के अनेकों ऑफिस में 15 -20 हज़ार लोग काम करते हों ऐसे एरिया में Restaurant and Bar खोलना बेहद लाभाकरी होता है और बिज़नेस के चल निकलने की संभावना बहुत अधिक होती है ।

क्योंकि इससे संभावना यह लगाई जाती है की ऑफिस के बाद लोग अपने साथ काम करने वाले लोगों के साथ ऐसे स्थल पर जाना बेहद पसंद करते हैं । हालांकि इस तरह के बिज़नेस को शुरू करने के लिए इतनी बड़ी जगह मिल पाना एवं उसका किराया वहन कर पाना कोई सरल कार्य बिलकुल नहीं है । 5-10 हज़ार स्क्वायर फीट जगह का महीने का किराया ही एक से दो लाख रूपये हो सकता है ।

लेकिन फिर भी यह लोकेशन पर निर्भर करेगा । हालांकि केवल मार्केट में इस तरह का बिज़नेस स्थापित करना उद्यमी की राह को आसान जरुर बना देता है लेकिन इसका मतलब यह बिलकुल नहीं होता है की मार्केट में व्यक्ति कहीं भी यह खोल ले, मार्केट में वह लोकेशन जहाँ लोग पैदल आसानी से आ जा सकें और जिसकी दूरी किसी पार्किग स्थल से बेहद कम हो का चुनाव करना चाहिए ।

किसी भी बिज़नेस के लिए अच्छी लोकेशन का चुनाव कैसे करें?

2. रसोई उपकरण खरीदारी स्थापना एवं कच्चे माल का चुनाव (Selection of Kitchen Equipment and Raw material):

यह सच है की रेस्टोरेंट बिज़नेस उसके खाने के स्वाद के नाम जाना जाता है यदि किसी रेस्टोरेंट का खाना स्वादिष्ट है तो वहां केवल उस स्थानीय एरिया से नहीं बल्कि दूर दूर से भी ग्राहक खाना खाने आ सकते हैं । जहाँ तक Restaurant and bar Business की बात है इसमें खाना स्वादिष्ट होने के साथ साथ सर्विस इत्यादि भी अच्छी होनी चाहिए यह सब तभी संभव है जब उद्यमी के पास एक मजबूत बैकएंड उपलब्ध हो । इसको सुचारू रूप से चलाने के लिए उद्यमी को गुणवत्तायुक्त किचन उपकरण एवं कच्चा माल खरीदना होगा ।

सही किचन उपकरण होने से न सिर्फ पूरी प्रक्रिया को आसान बनाया जा सकता है बल्कि यह उद्यमी को किसी खास कर्मचारी पर निर्भर होने से भी बचाता है । जानकारों के मुताबिक यदि उद्यमी शुरुआत में ही अच्छी गुणवत्तायुक्त सही उपकरण जैसे ड्रायर, फ्रायर, ओवन इत्यादि खरीद लेता है तो ये उपकरण आने वाले समय में उद्यमी की बचत में सहायक होते हैं ।

इसके अलावा यदि Restaurant and bar Business करने वाला व्यक्ति चाहता है की उसके बिज़नेस को शुरू करने में थोड़ा खर्च कम हो तो वह किचन में प्रयुक्त होने वाला फर्नीचर जैसे काम करने वाली टेबल, रैक इत्यादि पुरानी खरीद सकता है । हालांकि किचन को स्थापित करने वाला खर्चा इस बात पर निर्भर करता है की उद्यमी अपने ग्राहकों को कौन कौन से व्यंजन बनाकर खिलाना चाहता है ।

कहने का अभिप्राय यह है की एक Restaurant and bar के रसोईघर को स्थापित करने में लगभग 5-7 लाख रूपये का खर्चा आ सकता है । और किचन के कच्चे माल पर शुरूआती दौर में एक दो लाख रूपये तक का खर्चा आ सकता है अब चूँकि उद्यमी रेस्टोरेंट के अलावा बार भी खोल रहा है तो उसे 10-12 लाख की ड्रिंक भी खरीदनी पड़ सकती है ।

3. सर्विस एरिया, रेस्टोरेंट और बार का निर्माण:

अब यदि उद्यमी द्वारा किचन के लिए आवश्यक उपकरण एवं कच्चा माल खरीद लिया गया हो और किचन की स्थापना पूर्ण हो गई हो तो अब उसका अगला कदम सर्विस एरिया, रेस्टोरेंट एवं बार के निर्माण का होना चाहिए । Restaurant and bar Business करने वाले उद्यमी को इस बात को समझना होगा की आम तौर पर लोग इस तरह के स्थलों पर आराम एवं आनंद लेने एवं अपना अच्छा समय बिताने आते हैं ।

इसलिए उद्यमी को अपने रेस्टोरेंट के रंग एवं माहौल को ऐसा बनाना होगा जो इस तरह की भावना को बढ़ावा देने में सहायक हों । वार्म रंगों को आम तौर पर रेस्तरां इत्यादि में प्राथमिकता दी जाती है और फर्नीचर भी काफी आरामदायक होना जरुरी है । इसलिए ऐसे स्थलों में मेहमानों को बैठाने के लिए आरामदायक कुर्सियां रखने की सलाह दी जाती है । हालांकि इस काम के लिए उद्यमी चाहे तो किसी इंटीरियर डिज़ाइनर को नियुक्त कर सकता है । इंटीरियर एवं फर्नीचर में 12-15 लाख या इससे भी अधिक खर्च हो सकते हैं ।

4. लाइसेंस एवं रजिस्ट्रेशन (License & Registration Required for Restaurant and Bar Business):

एक Restaurant and Bar Business शुरू करने के लिए इंडिया में अनेकों प्रकार के लाइसेंस एवं रजिस्ट्रेशन की आवश्यकता हो सकती है । इस बिज़नेस को शुरू करने के लिए दस से भी अधिक लाइसेंस की आवश्यकता हो सकती है जिनका संक्षिप्त वर्णन कुछ इस प्रकार से है ।

• मदिरा बेचने का लाइसेंस (Liquor License) राज्य के आबकारी विभाग से लिया जा सकता है।
• शॉप एंड एस्टाब्लिश्मेंट लाइसेंस की आवश्यकता हो सकती है ।
• खाद्य हाउस के लिए पुलिस डिपार्टमेंट से लाइसेंस ।
• स्थानीय प्राधिकरण जैसे नगर निगम, नगर पालिका से लाइसेंस ।
• फ़ूड लाइसेंस खाद्य एवं सुरक्षा मानक प्राधिकरण से लिया जा सकता है ।
•  नो ऑब्जेक्शन सर्टिफिकेट फायर डिपार्टमेंट से लिया जा सकता है ।
• जीएसटी रजिस्ट्रेशन ऑनलाइन भी अप्लाई किया जा सकता है ।
• गाना बजाने का लाइसेंस (Music License) ।
• पर्यावरण मंजूरी का प्रमाण पत्र भी चाहिए हो सकता है ।
• टेन नंबर टीडीएस काटने के लिए जरुरी होता है ।

5. स्टाफ की नियुक्ति:

शुरूआती दौर में Restaurant and bar Business शुरू करने के लिए उद्यमी को कम से कम 22-25 Staffs की आवश्यकता हो सकती है जिसमे मैनेजर से लेकर सैफ, हेल्पर, वेटर, कैप्टेन, बर्तन धोने वाले, बार टेंडर, स्टोर कीपर इत्यादि सभी सम्मिलित हैं । जिनकी महीने की सैलरी लगभग 4 लाख रूपये तक हो सकती है । हालांकि प्रत्येक स्टाफ की सैलरी उसके अनुभव एवं कौशल पर निर्भर करेगी ।

6. स्टाफ के लिए ड्रेस निर्धारित करना :

उद्यमी को अपने स्टाफ के लिए ड्रेस का निर्धारण करना बेहद जरुरी होता है क्योंकि ड्रेस में कर्मचारी साफ़ सुथरे एवं आकर्षक लगते हैं जो ग्राहकों पर अनुकूल प्रभाव डालते हैं । इसमें Restaurant and bar का बिज़नेस कर रहे उद्यमी को इस बात का विशेष ध्यान रखना होगा की किचन स्टाफ की अलग, उसमे भी सैफ कोट अलग, हेल्पर ड्रेस अलग, वेटर एवं कैप्टेन इत्यादि की ड्रेस अलग अलग होनी चाहिए । स्टाफ के लिए ड्रेस इत्यादि बनाने में भी उद्यमी का 35-50 हज़ार रूपये खर्च हो सकते हैं ।

सही दिशा में मार्केटिंग एवं कमाई:

अपने बिज़नेस की मार्केटिंग के लिए उद्यमी मेनू इत्यादि को आकर्षक ढंग से प्रकाशित करवा सकता है इसके अलावा यदि किसी ग्राहक द्वारा घर के लिए खाना पैक कराने को कहा जाता है तो उसमे एक प्रिंटेड पेपर का टुकड़ा जिसमे उसकी सभी आइटम इत्यादि का विवरण हों उस आर्डर के साथ डाल सकता है।

लेकिन प्रिंटिंग सम्बन्धी यह काम कराने से पहले किसी डिज़ाइनर से मिलकर अपने रेस्टोरेंट के लिए लोगो डिजाईन करें । लोगो डिजाईन के बाद ही मार्केटिंग के लिए बैनर, पोस्टर, मेनू, पम्पलेट इत्यादि छपवायें । उद्यमी चाहे तो इन मार्केटिंग तकनीक को भी अपनाकर मार्केटिंग कर सकता है ।

• सड़क किनारे ढाबे का बिज़नेस कैसे शुरू करें ।
• ढाबा बिज़नेस शुरू करने में आने वाला अनुमानित खर्चा एवं कमाई ।
• भारत में फ़ास्ट फ़ूड व्यापार कैसे शुरू करें ।
• खाद्य ट्रक व्यापार कैसे शुरू करें ।

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रेस्टोरेंट बिजनेस प्लान

खाना, खजाना के समान होता है। लोग बेहतर खाना के लिए बेहतरीन रेस्टोरेंट की तलाश में रहते हैं। अगर आप रेस्टोरेंट बिजनेस शुरु करना चाहते हैं, तो आपके पास एक बहुत बेहतरीन रेस्टोरेंट बिजनेस प्लान होना चाहिए। इसके अतिरिक्त फंड का इंतजाम करने के लिए बिजनेस लोन की सहूलियत भी होना चाहिए।  

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कृपया OTP के साथ सत्यापित करें

लॉग इन करने के लिए कृपया अपने मोबाइल नंबर XXXXXXX पर भेजे गए ओटीपी को दर्ज करें।

यह एक अवैध ओटीपी है। कृपया पुन: प्रयास करें।

Ziploan व्यवसायों के लिए लोकप्रिय लोनदाता है।

बेहद कम कागजी दस्तावेज प्रक्रिया

बैलेंस शीट की जरूरत नहीं

बिना कुछ गिरवी रखें

10 लाख सालाना टर्नओवर कारोबार के लिए

सिर्फ 3 दिनों* के भीतर लोन मिलेगा

घर बैठे आपके बैंक अकाउंट में

6 महीने बाद प्री-पेमेंट फ्री

आसान किश्तों में वापस करें

न्यूनतम कागजात

बैलेंस शीट की जरूरत नहीं है

बिना कुछ गिरवी रखे बिजनेस लोन

10 लाख * से अधिक टर्नओवर पर

प्री-पेमेंट चार्जेंस फ्री

6 EMI का भुगतान करने के बाद

सिर्फ 3 दिन * में बिजनेस लोन

रकम आपके बैंक खाते में

आपका बिजनेस प्लान वह रोड मैप होगा जिससे आपका नया रेस्तरां विकसित होता है। कोई फर्क नहीं पड़ता कि आपने अपनी अवधारणा में कितना सोचा है या कितने भरोसेमंद सहयोगियों ने आपको इसमें कितना सहयोग का आश्वासन दिया है। आपको बिल्कुल एक बिजनेस प्लान बनाना चाहिए। बेहतर बिजनेस प्लान होने की वजह से आसानी से निवेशक भी मिलेंगे और बिजनेस भी ठीक से चलेगा। बिजनेस प्लान के संबंध में यह भी कहा जाता है कि बिजनेस प्लान का उद्देश्य यह दिखाना है कि आपने अपना होमवर्क कर लिया है। 

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आपके बिजनेस प्लान में क्या शामिल होना चाहिए जानिए.

पहली बार रेस्तरां व्यवसाय में जाने के लिए आपके बिजनेस प्लान में निम्नलिखित चीजें शामिल होना चाहिए 

ब्रांडेड कवर 

ग्राहक सबसे पहले कवर ही देखता है, न कि वह आपकी रसोई देखने जाता है। इसलिए आपके व्यसाय का कवर शानदार होना चाहिए। कवर देखने से लगे कि आपका रेस्टोरेंट ब्रांडेड है। इसके लिए आप कोई यूनिक नाम भी तय कर सकते हैं। 

अपने रेस्तरां अवधारणा का वर्णन करें और पाठक को अपने विचार के बारे में उत्साहित करें। आपके द्वारा परोसे जाने वाले भोजन, आपकी अवधारणा के पीछे प्रेरणा, और सेवा शैली का एक अनुमान के बारे में विस्तार से जाना। स्पष्ट रूप से परिभाषित करें कि आपके रेस्तरां के बारे में क्या अद्वितीय होगा। 

नमूना मेनू 

मेन्यू किसी भी रेस्तरां के ब्रांड का सबसे महत्वपूर्ण टचपॉइंट है, इसलिए यह वस्तुओं की एक साधारण सूची से अधिक होना चाहिए। अपना लोगो शामिल करें और एक स्वरूपित मेनू डिज़ाइन बनाएं (यदि आवश्यक हो तो सहायता के लिए एक डिज़ाइनर से संपर्क करें)। 

आपके नमूना मेनू में वे मूल्य भी शामिल होने चाहिए जो विस्तृत लागत विश्लेषण पर आधारित हों। यह निवेशकों को आपके लक्षित मूल्य बिंदु की स्पष्ट समझ देगा, वित्तीय अनुमानों को बनाने के लिए आवश्यक औसत चेक अनुमानों का पता लगाने के लिए पहला बिल्डिंग ब्लॉक प्रदान करेगा, और निवेशकों को दिखाएगा कि आपने यह सुनिश्चित करने के लिए आवश्यक होमवर्क किया है कि आप सक्षम होंगे इन वस्तुओं को इन कीमतों पर बेचने और अपने बजट के भीतर काम करने के लिए। 

सेवा (सर्विस) 

सब-कुछ होते हुए अगर सर्विस ठीक नहीं हुई तो सब खराब में गिन दिया जाएगा। सर्विस आपकी यूनिक होना चाहिए। इसी से बिजनेस की पहचान बनती है। जिनकी सेवा शैली अद्वितीय है या यदि आपके पास विशेष रूप से बेहतर भावनाएँ हैं उनका खान-पान से जुड़ा व्यसाय सदैव चलता है। यह अतिथि के सेवा अनुभव के विवरण की व्याख्या करके निवेशकों को आतिथ्य के प्रति अपना दृष्टिकोण बताने का एक शक्तिशाली तरीका हो सकता है। 

मैनेजर और सेवादार 

अपना और आपके द्वारा अब तक स्थापित की गई टीम के प्रति हमेशा सजग रहें। टीम के माध्यम से आप यह प्रदर्शित करना चाहते हैं कि आपने अपने करियर के दौरान जो कार्य अनुभव हासिल किया है, उसने आपको एक सफल रेस्तरां चलाने के लिए आवश्यक कौशल प्रदान किया है। आदर्श रूप से, एक बार जब आप अपनी टीम के प्रत्येक सदस्य के बेहतर प्रदर्शन करने लगते हैं तो आपका व्यवसाय सफल होना तय हो जाता है।  

रेस्टोरेंट बिजनेस में डिजाइन भी महत्वपूर्ण होता है। कुछ दृश्य शामिल करें। एक मूड बोर्ड बनाएं जो आपके रेस्तरां के डिजाइन और भावना से संबंधित छवियां दिखाता है। लकड़ी से जलने वाले ओवन में खाना पकाने की योजना बना रहे हैं? इसे शामिल करें। आपके द्वारा पसंद किए जाने वाले अन्य रेस्तरां की सामग्री और स्निपेट की तस्वीरें भी आपके द्वारा बनाए जा रहे ब्रांड के समान हैं। 

टार्गेट मार्केट  

आपके रेस्तरां में कौन खाने वाला है? वे जीविका के लिए क्या करते हैं, उनकी आयु कितनी है और उनकी औसत आय क्या है? एक बार जब आप उनका विस्तार से वर्णन कर लेते हैं, तो दोहराएं कि आपकी विशिष्ट अवधारणा उन्हें क्यों आकर्षित करेगी। टार्गेट मार्केट तक पहुंचने के लिए मार्केट रिसर्च करें। 

बिजनेस की लोकेशन 

आपके द्वारा "टारगेट मार्केट" सेक्शन में मौजूद जानकारी और इस एक के बीच एक स्वाभाविक और बहुत स्पष्ट संबंध होना चाहिए। इस प्रक्रिया में शायद आपके पास इस बिंदु पर एक विशिष्ट साइट की पहचान नहीं होगी, लेकिन आपको व्यवहार्य पड़ोस के बारे में बात करनी चाहिए। यह न मानें कि संभावित निवेशक उन क्षेत्रों से परिचित होंगे जिन पर आप चर्चा कर रहे हैं और वहां कौन काम करता है या रहता है-कनेक्शन स्पष्ट करें। आप चाहते हैं कि पाठकों को यह विश्वास हो कि आपके रेस्तरां का "आदर्श" डाइनर आपके द्वारा प्रस्तावित किए जा रहे आस-पड़ोस के साथ जितनी बार संभव हो, मिलते रहें। 

वृहद स्तर पर यह समझने का प्रयास करें कि स्थानीय और क्षेत्रीय आर्थिक स्थितियाँ क्या हैं? यदि दूसरे रेस्तरां खराब प्रदर्शन कर रहे हैं, तो समझाएं कि आपका रेस्तरां क्यों नहीं चल रहा है; यदि रेस्तरां अच्छा प्रदर्शन कर रहे हैं, तो बताएं कि आप पहले से ही तेजी से बढ़ते रेस्तरां के माहौल में कैसे प्रतिस्पर्धा कर पाएंगे। सूक्ष्म स्तर पर, चर्चा करें कि आपके प्रत्यक्ष प्रतियोगी कौन हैं। इस बारे में बात करें कि कौन से रेस्तरां आपके लक्षित बाजार को साझा करते हैं और आप खुद को कैसे अलग करेंगे। 

मार्केटिंग और प्रचार 

बिजनेस में यह फलसफा चलता है कि जो दिखता है, वह बिकता है। इसलिए मार्केटिंग और प्रचार करना अतिआवश्यक हो जाता है। यह इसलिए भी जरुरी है, क्योंकि रेस्टोरेंट सेक्टर में कम्पीशन बहुत अधिक है। यदि आप एक पीआर / मार्केटिंग कंपनी को जोड़ रहे हैं, तो उनका बिजनेस प्लान में परिचय दें और समझाएं कि आपने उन्हें अन्य कंपनियों (उनके कुछ सबसे प्रसिद्ध ग्राहकों की मदद सहित) पर क्यों चुना है। यदि नहीं, तो बताएं कि आपके पास सोशल मीडिया, अपनी वेबसाइट और मीडिया कनेक्शन के माध्यम से अपना ध्यान आकर्षित करने के लिए एक ठोस योजना है। 

फाइनेंस का इंतजाम करना 

फंड का होना अतिआवश्यक है। आप अपने बिजनेस प्लान में यह दर्शाएं कि अपने रेस्टोरेंट का संचालन करने के लिए फंड का इंतजाम कहां से और कैसे कर रहे हैं। अगर कहीं से बिजनेस लोन लेने का प्लान है तो, उसके बारें मे भीं विस्तार से बताना चाहिए। 

वैसे आपको जानकारी के लिए बता दें कि रेस्टोरेंट बिजनेस का विस्तार करने के लिए और रेस्टोरेंट बिजनेस का संचालन करने के लिए देश की प्रमुख एनबीएफसी ZipLoan से 7.5 लाख रुपये तक का बिजनेस लोन आसान प्रोसेस के साथ सिर्फ 3 दिनों* में मिलता है। 

बुनियादी समस्याओं का हल

मैं बारह वर्षों से अपना कारोबार चला रहा हूं लेकिन अपने बिजनेस का विस्तार करने के लिए सक्षम नहीं था। मैंने Ziploan में आवेदन किया और उन्होंने मेरे लोन आवेदन को बहुत ही कम समय में मंजूरी दे दी।

मैंने अपने कारोबार की ज़रूरतों के लिए ZipLoan से संपर्क किया। कंपनी से लोन पाने की शर्तें पूरा करना आसान था। उन्हें सिर्फ 1 साल का ITR और बिजनेस का सालाना टर्नओवर 10 लाख तक की जरूरत थी।

मैंने हमेशा सोचता था कि लोन और क्रेडिट सुविधाएं केवल बड़े कारोबार के साथ बड़े व्यवसायों के लिए उपलब्ध होती हैं। मैंने कभी सोचा नहीं कि मैं भी बिजनेस लोन के लिए योग्यता प्राप्त करने के लिए सक्षम होऊंगा। Ziploan मेरे जैसे छोटे व्यवसायों के लिए वरदान है।

क्या आप भी ZipLoan के मदद से अपने बिजनेस को बढ़ाने के लिए तैयार हैं?

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प्रधानमंत्री कौशल विकास योजना ... >, बिजनेस लोन आसानी से कैसे प्राप... >, नाबार्ड योजना >, बिजनेस पूंजी के सोर्स >, डॉक्टर लोन के लिए कैसे अप्लाई ... >, बिज़नेस फाइनेंस अर्थ और परिभाष... >, महिला समृद्धि योजना >, लॉन्ग टर्म बिज़नेस लोन क्या है... >, दल्लूपुरा >, साहिबाबाद औद्योगिक क्षेत्र >, पंडोली रोड >, गोविंदपुरी >, कल्याणपुर >.

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-Business Ideas in Hindi – Sabhi tarah ke vyapar ki Jankari ek Jagah Par

रेस्टोरेंट कैसे खोले, लागत, निवेश और लाइसेंस : How To Open a Restaurant in India

भारत में खुद का रेस्टोरेंट कैसे खोलें? , रेस्टोरेंट कैसे खोलें?, Restaurant Business Plan In Hindi,How To Start Restaurant In India In Hindi,रेस्टोरेंट का बिजनेस कैसे शुरू करें?,भोजनालय कैसे शुरू करें?,How to Open a Restaurant in India, Khud ka Resaturent kaise khole

भारत में रेस्टोरेंट बिज़नेस कैसे खोलें: लागत, निवेश, लाइसेंस और लाभ

पर्याप्त जोखिमों के बावजूद, रेस्टोरेंट बिज़नेस (Restaurant Business) भारत में सबसे प्रसिद्ध और लाभदायक व्यवसायों में से एक है। भारतीय रेस्टोरेंट बाज़ार दुनिया में सबसे तेजी से बढ़ने वाले बाज़ारों में से एक है। कोरोना महामारी में रेस्टोरेंट इंडस्ट्री को हुए नुकसान के बावजूद, नेशनल रेस्टोरेंट एसोसिएशन ऑफ इंडिया (NRAI) की रिपोर्ट के अनुसार, इस व्यवसाय की वर्ष 2022-23 तक 5.99 लाख करोड़ रु. तक पहुंचने की उम्मीद है, जो 9 प्रतिशत की वृद्धि दर से बढ़त है। हाल के वर्षों में रेस्टोरेंट मालिकों के सामने आने वाली कठिनाइयों और चुनौतियों के बावजूद, रेस्टोरेंट खोलना फायदे का सौदा है, क्योंकि लोगों ने रेस्टोरेंट में जाकर खाना ज़रूर कम कर दिया हो, लेकिन ऑनलाइन फ़ूड डिलीवरी ने इस नुकसान की बहुँत हद तक भरपाई कर दी है।

अगर आप एक रेस्टोरेंट शुरू करने चाहते हैं, लेकिन उससे संबंधित कई सवालों के जवाब आपके पास नहीं हैं, तो यह लेख सिर्फ आपके लिए है। इस लेख में, हम विस्तार से चर्चा करेंगें कि भारत में रेस्टोरेंट कैसे शुरू किया जा सकता है (How to open a Restaurant in India)

ये भी पढ़ें : अमेज़न पर अपना बिज़नेस कैसे शुरू करें

रेस्टोरेंट बिज़नेस प्लान ( Restaurant Business Plan)

किसी भी व्यवसाय को शुरू करने के लिए एक बिज़नेस प्लान की ज़रूरत होती है। ये रणनीति है जिसमें आप तय करते हैं कि आप कैसे ये व्यवसाय शुरू करें और आपको इसके लिए किन-किन चीज़ों की ज़रूरत होगी। रेस्टोरेंट बिज़नेस (Restaurant Business) शुरू करने के लिए ज़रूरी जानकारी निम्नलिखित है:

• किस प्रकार का रेस्टोरेंट खोलना चाहते हैं ये तय करें
• रेस्टोरेंट बिज़नेस की लागत
• रेस्टोरेंट बिज़नेस के निवेश
• रेस्टोरेंट बिज़नेस के लिए जगह तय करें
• रेस्टोरेंट बिज़नेस शुरू करने के लिए ज़रूरी रजिस्ट्रेशन और लाइसेंस

रेस्टोरेंट बिज़नेस के लिए कर्मचारी

• रेस्टोरेंट बिज़नेस के लिए ऑनलाइन सैलिंग
• रेस्टोरेंट बिज़नेस की मार्केटिंग

किस प्रकार का रेस्टोरेंट खोलना चाहते हैं (Types of Restaurant)

एक रेस्टोरेंट बिज़नेस शुरू करते समय सबसे पहले ये तय करना ज़रूरी है कि आप किस प्रकार का रेस्टोरेंट शुरू करना चाहते हैं। आप जिस प्रकार का रेस्टोरेंट शुरू करना चाहेंगे वो ही ये भी तय करेगा कि कितना निवेश करेंगें, आपके रेस्टोरेंट का मेन्यू क्या होगा आदि। आपको एक ग्राहक द्वारा आपके रेस्टोरेंट में खर्च की जाने वाली औसत राशि, यानी प्रति ग्राहक औसत मूल्य (एपीसी), के बारे में एक उचित आईडिया लग जाएगा।

इसलिए तय कर लें, कि रोज़मर्रा के खानपान के लिए रेस्टोरेंट शुरू करना चाहते हैं, मध्यम वर्ग के लिए रेस्टोरेंट शुरू करना चाहते हैं जिसमें लोग हफ्ते में एक बार तो खाना खा ही सकें या आप एक हाई-स्टैण्डर्ड रेस्टोरेंट खोलना चाहते हैं।

इसके बाद, आपको अपने रेस्टोरेंट की थीम, मेन्यू (Restaurant Theme and Menu) पर विचार करना चाहिए। इंटीरियर आपके रेस्टोरेंट थीम के अनुरूप होना चाहिए। रेस्टोरेंट मेन्यू आपके रेस्टोरेंट के भोजन की लागत पर महत्वपूर्ण प्रभाव डाल सकता है। मेन्यू में ऐसे आइटम शामिल होने चाहिए जो जल्दी से तैयार किए जा सकें और स्थानीय या आसानी से उपलब्ध सामग्री का उपयोग कर सकें। ऐसे व्यंजन परोसने की सलाह दी जाती है जिसमें एक ही तरह की सामग्री का उपयोग ज़्यादा होता हो, जिससे आपको अपने समग्र भोजन की लागत भी कम रहे और बनाने में भी समय कम लगे।

ये भी पढ़ें : स्टेशनरी स्टोर कैसे शुरू करें

रेस्टोरेंट शुरू करने की लागत ( Restaurant Business Cost)

किसी भी व्यवसाय की लागत उसके बिज़नेस प्लान का एक महत्वपूर्ण हिस्सा है और इसका मूल्यांकन और सावधानीपूर्वक करने की आवश्यकता है। एक रेस्टोरेंट शुरू करने की लागत 5 लाख रु. से 2 करोड़ रु. के बीच कहीं भी हो सकती है। जितना अधिक बजट, उतना अधिक मुनाफा – लेकिन यदि आप एक नया रेस्टोरेंट खोल रहे हैं, तो एक छोटे रेस्टोरेंट / फास्ट फूड बिज़नेस से शुरुआत करना सुरक्षित होगा। एक रेस्टोरेंट बिज़नेस शुरू करने में शामिल अनुमानित महत्वपूर्ण लागत नीचे दी गई हैं:

खानपान की लागत- भोजन की लागत एक दिश तैयार करने में उपयोग किए जाने वाले सभी कच्चे माल की लागत है। आदर्श रूप से, भोजन की लागत आपके मेन्यू प्राइस की लगभग 30% होनी चाहिए।

कर्मचारियों की लागत – रेस्टोरेंट में काम करने वाले कर्मचारियों का वेतन दूसरी सबसे महत्वपूर्ण लागत है जो एक रेस्टोरेंट खोलने समय जोड़नी चाहिए। हमने इसी लेख में आगे बताया है कि कितने लोगों की ज़रूरत एक रेस्टोरेंट चलाने के लिए पड़ सकती है।

अन्य लागत- अन्य खर्च हैं जो भोजन या कर्मचारियों से संबंधित नहीं हैं। उसमे शामिल है:

• किराया- किराया आपके रेस्टोरेंट की लागत पर काफी हद तक प्रभावित करता है। हालांकि, किराया आपकी कुल कमाई का 10% से अधिक नहीं होना चाहिए।
• इंटीरियर्स- आप अपने रेस्टोरेंट कॉन्सेप्ट और थीम और अपने बजट के आधार पर इंटीरियर्स के बारे में फैसला कर सकते हैं।
• रसोई के उपकरण- सही गुणवत्ता वाले उपकरण खरीदना जेब पर भारी पड़ सकता है, लेकिन वे लंबे समय में हमेशा अपनी लागत वसूल करते हैं। इसलिए, शुरुआत में भी मध्यम गुणवत्ता वाले सभी ज़रूरी उपकरण ज़रूर खरीदें ताकि आपके रेस्टोरेंट के खाने में किसी की भी कमी ना आ सके।
• लाइसेंस- रेस्टोरेंट लाइसेंस (Restaurant Licence) एक अनिवार्य खर्च है, और इसे नज़रअंदाज नहीं किया जा सकता है। आपके रेस्टोरेंट प्रकार के आधार पर, लाइसेंस फीस भिन्न होता है। हमने लेख में नीचे रेस्टोरेंट लाइसेंस के विषय पर विस्तार से चर्चा की है।
• मार्केटिंग- आदर्श रूप से आपको अपने रेवेन्यू का 1-2% अपने रेस्टोरेंट की मार्केटिंग पर खर्च करना चाहिए। ऑफलाइन और ऑनलाइन मार्केटिंग के बीच सही संतुलन होना चाहिए। डिजिटल मार्केटिंग के साथ-साथ वर्ड ऑफ माउथ मार्केटिंग आपके रेस्टोरेंट के लिए बहुँत लाभदायक साबित हो सकती है।

रेस्टोरेंट शुरू करने के लिए निवेश ( Investment to Start a Restaurant)

धन की कमी के कारण अधिकांश लोगों के सपने साकार नहीं हो पाते हैं, और जब आप एक रेस्टोरेंट बिज़नेस (Restaurant Business) खोलने चाहते हैं तो उसके लिए निवेश सबसे महत्वपूर्ण चीज़ों में से एक है। सबसे पहले, अपने रेस्टोरेंट के प्रकार के आधार पर आपको यह तय करना होगा कि भारत में एक रेस्टोरेंट शुरू करने के लिए कितनी पूंजी की आवश्यकता है। जब इस बात का आईडिया लगा लें, उसके बाद आप इन तीन तरीकों के माध्यम से आप रेस्टोरेंट बिज़नेस शुरू करने के लिए धन जुटा सकते हैं:

• सेल्फ फंडिंग – अगर आपके पास बैंक में पर्याप्त पैसा है, तो बधाई हो, आपने रेस्टोरेंट खोलने की पहली बाधा पार कर ली है। आप अपने रिश्तेदार, दोस्तों से भी पैसा उधार ले सकते हैं। पार्टनरशिप में रेस्टोरेंट खोलना भी एक अच्छा विचार है, क्योंकि इससे निवेश के जोखिम कम होता हैं।
• लोन- अपने रेस्टोरेंट के सपने को पूरा करने के लिए आप लोन ले सकते हैं (Loan to Start a Restaurant) । भारत सरकार आत्मनिर्भर की अवधारणा पर ध्यान दे रही है, और लोगों को व्यवसाय शुरू करने में मदद करने एक लिए कई लोन योजनाएं शुरू कई गई हैं। उदाहरण, मुद्रा लोन योजना जिसके तहत आपको व्यवसाय के आकार और ज़रूरत के मुताबिक 50,000 रु. से 10 लाख रु. तक का लोन मिल सकता है। बैंक से लोन लेने के लिए ज़रूरी है कि आप एक बिज़नेस प्लान तौयार रखें।
• एंजेल फंडिंग- ये अपने व्यवसाय के लिए फण्ड जुटाने का एक तरीका है। इसमें आप निवेशकों के पास जाते हैं और अपना बिज़नेस प्लान, उद्देश्य व उस व्यवसाय का भविष्य बताते हैं। अगर निवेशक को आपके नज़रिए पर विशवास हो जाता है तो वो फण्ड देने के लिए राज़ी हो जाते हैं। निवेशक आमतौर पर आपके रेस्टोरेंट बिज़नस की विकास क्षमता, क्वालिटी और आपके बिज़नेस मॉडल पर ध्यान देते हैं।

रेस्टोरेंट बिज़नेस के लिए स्थान तय करें ( Location to Set-up a Restaurant)

रेस्टोरेंट बिज़नेस कैसे शुरू किया जाए (How to Start Restaurant Business), इस पर चर्चा करते समय रेस्टोरेंट कहाँ खोला जाए ये एक महत्वपूर्ण विषय है। अपने रेस्टोरेंट का स्थान चुनते समय, उस क्षेत्र में अपने प्रतियोगी की पहचान करना और इस बात का आकलन करना कि उनका बिज़नेस कितनी तेज़ी से बढ़ रहा है, और उनके व्यवसाय मॉडल को समझना ज़रूरी है। प्रतियोगिता का मूल्यांकन करने से आपको ग्राहक आधार को समझने में मदद मिलेगी जो इसमें मंडराता है। आपके रेस्टोरेंट का स्थान ये भी तय करता है कि वह आने वाला ग्राहक कितना खर्च करना चाहता है, किस तरह का खाना चाहता है और आदि।

रेस्टोरेंट का स्थान तय करते समय विचार किए जाने वाले अन्य कारक भी हैं। आपको इस बात पर भी ध्यान देना होगा कि किस स्थान पर रेस्टोरेंट खोलने से आपका रेस्टोरेंट कैसे दिखेगा और कहाँ से नज़र आ सकेगा। रेस्टोरेंट ऐसी जगह पर स्थित होना चाहिए जो आसानी से दिखाई दे सके। ऊपरी मंज़िल के स्थानों को आमतौर पर रेस्टोरेंट के लिए उपयुक्त नहीं माना जाता है क्योंकि वो जल्दी से ग्राहकों की नज़र में नहीं आ पते हैं। सड़क के ठीक सामने और ग्राउंड फ्लोर पर चल रहे रेस्टोरेंट में लोगों की भीड़ अधिक होती है।

रेस्टोरेंट बिज़नेस शुरू करने के लिए ज़रूरी रजिस्ट्रेशन और लाइसेंस (License to open a Restaurant)

आपको भारत में एक रेस्टोरेंट व्यवसाय (Restaurant Business) चलाने के लिए सरकार से लाइसेंस प्राप्त करने की आवश्यकता है। इन लाइसेंसों को प्राप्त करने की लागत आपके बिज़नेस के आकार के आधार पर भिन्न होती है। परमिट के लिए जल्दी आवेदन करने की सलाह दी जाती है, क्योंकि उन्हें स्वीकृत होने में बहुत समय लग सकता है। यहाँ भारत में एक रेस्टोरेंट बिज़नेस खोलने के लिए आवश्यक महत्वपूर्ण लाइसेंसों की लिस्ट दी गई है:

नगर निगम से ट्रेड लाइसेंस- रेस्टोरेंट के आकार के आधार पर, लागत 10,000 रु. से 1 लाख रु. तक है। हालांकि, एक छोटे रेस्टोरेंट के लिए वास्तविक लाइसेंस शुल्क 5000 रु. से 10,000 रु. तक है। लाइसेंस एक वित्तीय वर्ष के लिए जारी किए जाते हैं और हर साल मार्च में इसे रिन्यू करने की आवश्यकता होती है।

FSSAI- खानपान संबंधित बिज़नेस चलाने के लिए भारतीय खाद्य सुरक्षा और मानक प्राधिकरण (FSSAI) से लाइसेंस प्राप्त करने की आवश्यकता है। आपके बिज़नेस का आकार, टर्नओवर, स्थान, आदि FSSAI लाइसेंस प्राप्त करने के कारक हैं और इसकी लागत लगभग 5000 रु. से 10000 रु. तक है।

GST रजिस्ट्रेशन- रेस्टोरेंट को जीएसटी के तहत रजिस्टर करना होगा और अपना GSTIN नंबर प्राप्त करना होगा।

प्रोफेशनल टैक्स लाइसेंस- वेतनभोगी कर्मचारियों को काम पर रखने के लिए आपको एक प्रोफेशनल टैक्स लाइसेंस की आवश्यकता होती है। यह उनके लिए है जिस रेस्टोरेंट में 10,000 रु. से अधिक आय वाले कर्मचारी काम कर रहे हैं।

लिकर लाइसेंस- अगर आप अपने रेस्टोरेंट में शराब भी परोसना चाहते हैं तो आपको शराब का लाइसेंस प्राप्त करना होगा। ये लाइसेंस प्राप्त करना सबसे मुश्किल काम है और यह काफी महंगा भी है। शराब लाइसेंस के लिए जल्दी आवेदन करने की सलाह दी जाती है, क्योंकि इस परमिट में भी काफी समय लगता है।

बिज़नेस रजिस्ट्रेशन- आपको अपने व्यवसाय को एक पार्टनरशिप फर्म या एक प्राइवेट लिमिटेड कंपनी के रूप में रजिस्टर करने की आवश्यकता है। आपको वार्षिक टैक्स रिटर्न दाखिल करने, अपने फाइनेंस का ऑडिट करने आदि की आवश्यकता होगी।

कुछ अन्य लाइसेंस भी आवश्यक हैं जैसे अग्नि सुरक्षा प्रमाणपत्र, प्रदूषण नियंत्रण लाइसेंस इत्यादि।

ये भी पढ़ें : भारत में कम निवेश में ज़्यादा लाभ कमाने वाले छोटे व्यापार

भारत में रेस्टोरेंट बिज़नेस (Restaurant Business in India) चलाने के लिए सही कर्मचारियों को काम पर रखना एक चुनौती है। पहली बार रेस्टोरेंट के मालिक के रूप में, आप कर्मचारियों को काम पर रखने के लिए समाचार पत्र में एक विज्ञापन दें,आप  पोस्टर भी लगा सकते हैं या एजेंसियों के माध्यम से कर्मचारी रख सकते हैं। फेसबुक और लिंक्डइन पर भी कई सक्रिय समूह हैं, जहां से आप अच्छे कर्मचारी प्राप्त कर सकते हैं।

एक रेस्टोरेंट में तीन तरह के स्टाफ की ज़रूरत होती है:

• किचन स्टाफ- आपके किचन स्टाफ में रसोइया, खाना तैयार करने वाला स्टाफ, सपोर्ट स्टाफ आदि शामिल हैं। वे ज्यादातर अकुशल श्रमिक होंगे।
• सर्विस स्टाफ- वेटर, हाउसकीपिंग स्टाफ, बसबॉय आदि आपके सर्विस स्टाफ हैं। चूंकि उन्हें ग्राहकों के साथ बातचीत करनी होती है, इसलिए उन्हें बातचीत में अच्छा होना चाहिए और उन्हें उचित रूप से प्रशिक्षित किया जाना चाहिए।
• मैनेजमेंट कर्मचारी- आपके रेस्टोरेंट को मैनेज करने के लिए, शेफ, कैशियर, स्टोर मैनेजर आदि शामिल हैं, और उन्हें शिक्षित होने के साथ-साथ अनुभवी होने की भी आवश्यकता है।

आपके रेस्टोरेंट के लिए सही शेफ को काम पर रखना बेहद जरूरी है क्योंकि आपका खाना ही आपके ग्राहकों को आकर्षित करने वाला है। खाना पकाने के अलावा, आपका शेफ आसानी से उपलब्ध सामग्री को ध्यान में रखते हुए आपका मेन्यू भी डिज़ाइन करने में मदद करेगा, और पकवान तैयार करने और पेश करने के लिए कर्मचारियों को ट्रेन भी कर सकता है। इसलिए, एक अनुभवी शेफ आपके रेस्टोरेंट के लिए जरूरी है। इससे पहले कि आप एक रेस्टोरेंट बिज़नेस (Restaurant Business) शुरू करें, आपको अपने कर्मचारियों को न केवल उनकी नौकरी के बारे में प्रशिक्षित करना चाहिए, बल्कि यह भी याद रखना चाहिए कि उन्हें अपने ग्राहकों की सेवा कैसे करनी चाहिए ताकि वे बेहतरीन ग्राहक सेवा प्रदान कर सकें।

रेस्टोरेंट बिज़नेस के लिए ऑनलाइन फ़ूड डिलीवरी ( Online Food Delivery for Restaurant Business)

वर्तमान में, ऑनलाइन फ़ूड सैलिंग का बिज़नेस बढ़ता जा रहा है और इस महामारी के दौर में ये रेस्टोरेंट व्यवसाय के पक्ष में है। आप अपना खाना ऑनलाइन बेचने के लिए Swiggy, Zomato, Uber Eats आदि जैसे ऑनलाइन प्लेटफार्म पर अपना रेस्टोरेंट रजिस्टर कर सकते हैं। ऑनलाइन फ़ूड डिलीवरी में सिर्फ खाने की क्वालिटी पर ही नहीं, बल्कि अपने खाने की पैकेजिंग पर भी ख़ास ध्यान दें।

रेस्टोरेंट बिज़नेस के लिए मार्केटिंग (Marketing for Restaurant Business)

मार्केटिंग किसी भी बिज़नेस को विकसित करने के लिए बहुँत महत्वपूर्ण है। आप इसके द्वारा अपने ग्राहकों की संख्या बढ़ा सकते हैं और साथ ही मौजूदा ग्राहकों को बनाकर भी रख सकते हैं। यहां हम आपको मार्केटिंग के बारे में कुछ सुझाव देंगे जिससे आपको अपने बिज़नेस को स्थापित करने और अधिक ऑर्डर प्राप्त करने में मदद मिलेगी।

अपने सोशल मीडिया हैंडल बनाएं (Social Media Marketing for Restaurant Business)

अपने रेस्टोरेंट के सोशल मीडिया अकाउंट (Social Media for Restaurant Business) बनाएं। उपभोक्ता आज अपने कई निर्णय ऑनलाइन लेते हैं और इसलिए ज़रूरी है कि आप फेसबुक, इंस्टाग्राम जैसे सोशल मीडिया प्लेटफार्म पर मौजूद रहें। आप अपने रेस्टोरेंट की आकर्षक फोटो, खाना बनाने की प्रक्रिया व पकवान की तस्वीरे ग्राहकों को आकर्षित करने के लिए इन सोशल मीडिया अकाउंट के ज़रिये पोस्ट कर सकते हैं।

वेबसाइट और ऑनलाइन ऐप बनाएं   (Website & Online App for Restaurant Business)

आप ऑनलाइन फ़ूड ऑर्डर के लिए अपने रेस्टोरेंट की वेबसाइट और मोबाइल ऐप बना सकते हैं। इससे आपको अन्य ऑनलाइन फ़ूड डिलीवरी प्लेटफार्म पर ज़्यादा निर्भर नहीं होना पड़ेगा और आपको उन्हें ऑर्डर के लिए कोई कमीशन भी नहीं देना पड़ेगा। आपकी खुद की वेबसाइट और ऐप भी आपको खुद को ब्रांड बनाने में भी मदद करेंगें।

ऑफलाइन मार्केटिंग (Offline Marketing for Restaurant Business)

आप मार्केटिंग के पारंपरिक तरीकों को भी अपना सकते हैं जैसे, पोस्टर लगवाना, पेम्पलेट बटवाना, मेट्रो स्टेशनो पर विज्ञापन करना। आप इस तरह के विज्ञापन के ज़रीय स्पेशल ऑफर की जानकारी भी लोगों तक पहुंचा सकते हैं।

तो ये था रेस्टोरेंट व्यवसाय शुरू करने का पूरा बिज़नेस प्लान। रेस्टोरेंट बिज़नेस हमेशा सबसे अधिक लाभदायक व्यवसायों में से एक रहा है। कोविड -19 के कारण चीज़े बदल ज़रूर गई हैं। लेकिन इसका मतलब यह नहीं है कि आप लाभ नहीं कमा सकते हैं। बस नए बदलावों पर ध्यान दें, नई ज़रूरतों के साथ अपने काम के तरीके को बदले और आप ज़रूर सफल होंगे।

रेस्टोरेंट बिज़नेस के बारे में पूछे जाने वाले सवाल

प्रश्न. भारत में रेस्टोरेंट खोलने में कितना खर्च आता है? उत्तर: भारत में एक रेस्टोरेंट खोलने की लागत 5 लाख रु. से कुछ करोड़ के बीच हो सकती है। हालाँकि, यह आपके स्थान, रेस्टोरेंट के प्रकार, मेन्यू और अन्य कारकों पर निर्भर करता है।

प्रश्न. भारत में रेस्टोरेंट खोलने के लिए किन लाइसेंसों की आवश्यकता होती है? उत्तर: FSSAI, ट्रेड लाइसेंस और ईटिंग हाउस लाइसेंस होना ज़रूरी है। आपके व्यवसाय के आधार पर आपको लिफ्ट क्लीयरेंस, अग्नि सुरक्षा, शराब और संगीत के लिए भी लाइसेंस की आवश्यकता हो सकती है। और अपना GST रजिस्ट्रेशन कराना न भूलें।

प्रश्न. FSSAI लाइसेंस की फीस कितनी है? उत्तर: आपके बिज़नेस का आकार, टर्नओवर, स्थान, आदि FSSAI लाइसेंस प्राप्त करने के कारक हैं और इसकी फीस लगभग 5000 रु. से 10000 रु. है।

अन्य पढ़ें  – स्टेशनरी स्टोर कैसे शुरू करें आसानी से डाउनलोड करें यो व्हाट्सएप कास्टर आयल – बालों, आखों और त्वचा के लिए फाएदे भारत में आटा चक्की का बिज़नेस पापड़ बनाने का बिज़नेस कैसे शुरु करें भारत में जूते चप्पल की दुकान कैसे खोलें भारत में चाय का बिज़नेस कैसे शुरु करें भारत में बर्थडे की पार्टी का आयोजन कर के पैसे कमाएं भारत में रेडीमेड गारमेंट का बिज़नेस कैसे शुरु करें भारत में 2022 में मशरूम की खेती कैसे करें भारत में 2022 में हार्डवेयर की दुकान कैसे शुरु करें कम पढ़ी लिखी भारतीय महिलाओं के लिए टॉप बिज़नेस आइडिया किराना स्टोर का बिज़नेस कैसे शुरु करें क्रिप्टोकरेंसी क्या है भारत में एलईडी लाइट बिजनेस गैस एजेंसी डीलरशीप शुरु करने का तरीका भारत में कृषि सेवा केंद्र कैसे खोलें भारत में मिठाई की दुकान कैसे खोलें भारत में घर बैठे मसालों का बिजनेस कर पैसे कमाएं अपना कोचिंग सेंटर कैसे शुरू करें कुकिंग क्लासेस शुरू करके पैसा कमाएं सफल यूट्यूबर बनने के लिए ध्यान रखने योग्य 10 बातें घर बैठे ऑनलाइन पढ़ाई कैसे करें जानिए कब मनाई जाएगी दिवाली कार ड्राइविंग स्कूल शुरू कर के पैसा कमाएं सैनिटरी पैड बनाने का व्यापार कैसे करें ऐसे शुरू करें डाटा एंट्री बिजनेस टिफिन सर्विस शुरू कर पैसा कमाएं प्लांट नर्सरी बिजनेस शुरु करें शुरू करें मग प्रिंटिंग बिजनेस जन सेवा केंद्र खोलकर कर सकते हैं मोटी कमाई फेसबुक से घर बैठे होगी हजारों में कमाई जियो फाइबर ब्रॉडबैंड लगाने का ये है आसान तरीका किसान समृद्धि हॉस्टल का बिजनेस करें शुरु मुर्गी पालन शुरु कर बिना ईमली के सांभर अगरबत्ती बनाने का बिजनेस क्रिसमस सरप्राइज पार्टी मछली पालन बिजनेस मोमबत्ती बनाने का बिजनेस क्या है बिटक्वाइन में कैसे इनवेस्ट करें फ्लिपकार्ट एफिलिएट बिजनेस कैसे शुरु करें IRCTC पॉसवर्ड क्या होता है पीडीएफ फाइल क्या होता है आधार कार्ड सेंटर (केंद्र) कैसे खोले ऑनलाइन गेम्स क्यों देते हैं पैसा इंस्टाग्राम रील्स डॉउनलोड UAN ( PF ) number kaise nikale दोना पत्तल बनाने का व्यवसाय कैसे शुरू करें वेलेंटाइन डे क्या है

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Indian Restaurant Business Plan [Sample Template]

By: Author Tony Martins Ajaero

Home » Business Plans » Food Sector » Restaurant & Bar

Are you about starting an Indian restaurant? If YES, here is a complete sample Indian restaurant business plan template & feasibility report you can use for FREE .

Okay, so we have considered all the requirements for starting an Indian restaurant. We also took it further by analyzing and drafting a sample Indian restaurant marketing plan template backed up by actionable guerrilla marketing ideas for Indian restaurants. So let’s proceed to the business planning section.

The united states of America is one of the few countries of the world that is home to people of different continents, and Indians can boast of a growing population in the States. If you are an Indian living in the United States and you are looking towards leveraging on the vast population of Indian migrants in the US to generate revenue, then one of your best options is to start an Indian restaurant.

The truth is that if you can successfully start an Indian restaurant in the United States, your clients aren’t going to be just Indians but every other person within your location who loves exploring delicacies from different parts of the world.

You already know by now that businesses need business plans to project and tag along. Writing a business plan to many might be difficult because of the many technicalities involved. It is for this reason that business plan templates can be drawn from the internet and business books so that you can have an idea of what it is like to draw up a business plan for yourself.

That is not all, you will need to make sure that you have reasons why you want to be in that line of business. This could be categorized as the vision and mission of your business as you will see in this sample business plan template as you forge ahead.

Other areas that might require some math could be worked out along the road as you get acquainted with the sample business plan. You too can now write your own business plan by fixing in the appropriate details of your business after you have gone through the sample Indian restaurant business plan below.

A Sample Indian Restaurant Business Plan Template

1. industry overview.

Indian restaurants are restaurants that mainly prepare and sell Indian-style food. The Indian Restaurant industry accommodates single-location, chain and franchised enterprises, as well as full-service and fast-food operators whose major delicacies are Indian inspired.

Players in this industry also sell alcoholic and other beverages as a means of generating more revenue and maximizing profits. A close watch of the Indian Restaurants industry shows that the industry has benefited greatly from an increased acceptance of Indian cuisine in the mainstream American food industry.

In addition, an increasing immigrant population from Indian coupled with domestic adaptations of Indian food, such as dosa, bonda, currivepillai sadam and chicken kabab, has also aided the rise of the Indian Restaurants industry over the last five years.

As a result of these major trends, industry revenue is expected to continue growing going forward. The Restaurants industry that Indian restaurant is a part of is a thriving sector of the economy of the United States.

Statistics has it that in the United States of America, the restaurant industry generates over $38 billion annually from more than 34,061 registered and licensed restaurants and franchises scattered all around the country. The industry is responsible for the employment of over 877,619 people.

Experts project the restaurants industry to grow at a 2.9 percent annual rate within the next five years. The restaurants industry is a profitable industry in the United States and it is open for any aspiring entrepreneur to come in and establish his or her business.

You can choose to start on a small scale in a street corner like the average mom and pop business or you can choose to start on a large scale with several outlets in key cities. Plus, you don’t need to be an Indian to successfully launch and run this business.

2. Executive Summary

Ravi Rajamma® Indian Restaurant, LLC is a registered Indian restaurant that will be located in a city with a huge Indian population – San Francisco Bay Area – California but hopes to spread out to key cities in the United States within the first 5 years of operation.

We are at the final stages of leasing a facility along a major road that is big enough to fit into the design of the kind of standard Indian restaurant that we intend launching and the facility is located directly opposite the largest residential estate in San Francisco – California.

Ravi Rajamma® Indian Restaurant, LLC will be involved in the sale of a wide variety of Indian inspired delicacies, juice, sodas et al.

We are aware that there are several Indian restaurants and other standard restaurants that serve Indian delicacies scattered all around San Francisco – California, which is why we spent time and resources to conduct our feasibility studies and market survey so as to offer much more than our competitors will be offering.

We have delivery service options for our customers, and our outlet is well secured with the various payment options. Much more than retailing and serving Indian delicacies and drinks, our customer care will be second to none in the whole of San Francisco – California.

We know that our customers are the reason why we are in business which is why we will go the extra mile to get them satisfied when they visit our restaurant. Ravi Rajamma® Indian Restaurant, LLC will ensure that all our customers are given first class treatment whenever they visit our restaurant.

We have a CRM software that will enable us manage a one on one relationship with our customers no matter how large our customer base may grow to. We will ensure that we get our customers involved when making some business decisions that directly affect them.

We are aware of the trend in the restaurant industry especially in the United States and we are not only going to operate a system where our customers would have to come to our restaurant to make purchase or whatever they want, but we will also operate an online restaurant and our customers can place orders for our meals online and they will get it delivered to their houses or any location they want.

Ravi Rajamma® Indian Restaurant, LLC is a family business that is owned by Ravi Rajamma and his immediate family members.

Ravi Rajamma is an Indian celebrity chef and he has a B.Sc. in Food Science and a Diploma in Business Administration, with over 15 years’ experience in the restaurant and fast food industry, working for some of the leading brands in india and the United States.

Although the business is launching out with just one outlet in San Francisco – California, but there is a plan to open other outlets all around California and in other key cities in the United States of America.

3. Our Products and Services

Ravi Rajamma® Indian Restaurant, LLC is a company that looks forward to deliver excellent services and of course Indian delicacies. We want to be known as the Indian restaurant that truly cares for her customers.

Our intention of starting our Indian restaurant is to favorably compete in the industry and of course to make profits, and we will do all that is permitted by the law in the United States of America to achieve our aim and business goal. Our product and service offerings are listed below;

• Operating quick-service restaurants
• Operating fast food services
• Operating drive-thru and take-out facilities
• Sale of Indian delicacies such as; dosa, bonda, currivepillai sadam and chicken kabab et al.
• Sale of Sandwiches
• Sale of beverages such as juice and sodas

4. Our Mission and Vision Statement

• Our vision is to become the leading Indian restaurant in San Francisco – California and to open chains of Indian restaurants all across major cities in the United States of America.
• Our mission is to establish chains of Indian restaurants that will make available a wide variety of Indian inspired delicacies and soft drinks at affordable prices to the residents of San Francisco – California and other cities in the United States of America where we intend opening our chains of restaurants.

Our Business Structure

Our intention of starting an Indian restaurant business is to build a standard business in San Francisco – California. Although our Indian restaurant might not be as big as some of the leading brands in the industry, but will ensure that we put the right structure in place that will support the kind of growth that we have in mind while setting up the business.

We will ensure that we hire people that are qualified, honest, customer centric and are ready to work to help us build a prosperous business that will benefit all the stakeholders.

As a matter of fact, profit-sharing arrangement will be made available to all our senior management staff and it will be based on their performance for a period of ten years or more. In view of that, we have decided to hire qualified and competent hands to occupy the following positions;

• Chief Executive Officer (Owner)
• Restaurant Manager
• Human Resources and Admin Manager
• Chef/Kitchen Workers

Sales and Marketing Manager

Information Technologist

• Accountants/Cashiers

Waiters/Waitress

• Van Drivers

5. Job Roles and Responsibilities

Chief Executive Officer – CEO (Chief Chef):

• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions
• Responsible for fixing prices and signing business deals
• Responsible for providing direction for the business
• Creates, communicates, and implements the organization’s vision, mission, and overall direction – i.e. leading the development and implementation of the overall organization’s strategy
• Responsible for signing checks and documents on behalf of the company
• Evaluates the success of the organization

Admin and HR Manager

• Responsible for overseeing the smooth running of HR and administrative tasks for the organization
• Maintains office supplies by checking stocks; placing and expediting orders; evaluating new products.
• Ensures operation of equipment by completing preventive maintenance requirements; calling for repairs.
• Defines job positions for recruitment and managing interviewing process
• Carries out induction for new team members
• Responsible for training, evaluation and assessment of employees
• Responsible for arranging travel, meetings and appointments
• Oversees the smooth running of the daily office activities.

Restaurant Manager:

• Responsible for managing the daily activities in the restaurant (kitchen inclusive)
• Ensures that the restaurant facility is in tip top shape and conducive enough to welcome customers
• Interfaces with third – party providers (vendors)
• Attends to Customers complaints and enquiries
• Handles any other duty as assigned by the CEO

Chef/Kitchen Staff

• In charge of preparing Indian inspired delicacies and other delicacies as supervised by the kitchen supervisor
• Responsible for carrying out all casual or unskilled jobs in the restaurant
• Responsible for packaging meals meant for delivery
• Handles any other duty as assigned by the restaurant manager or kitchen supervisor
• Manages external research and coordinate all the internal sources of information to retain the organizations’ best customers and attract new ones
• Models demographic information and analyze the volumes of transactional data generated by customer purchases
• Identify, prioritize, and reach out to new partners, and business opportunities et al
• Identifies development opportunities; follows up on development leads and contacts; participates in the structuring and financing of projects; assures the completion of development projects.
• Responsible for supervising implementation, advocate for the customer’s needs, and communicate with clients
• Develops, executes and evaluates new plans for expanding sales
• Documents all customer contact and information
• Represents the company in strategic meetings
• Helps to increase sales and growth for the company
• Manages the organization’s website
• Handles ecommerce aspect of the business
• Responsible for installing and maintenance of computer software and hardware for the organization
• Manages logistics and supply chain software, Web servers, e-commerce software and POS (point of sale) systems
• Manages the organization’s CCTV
• Handles any other technological and IT related duties.

Accountant/Cashier:

• Responsible for preparing financial reports, budgets, and financial statements for the organization
• Provides managements with financial analyses, development budgets, and accounting reports; analyzes financial feasibility for the most complex proposed projects; conducts market research to forecast trends and business conditions.
• Responsible for financial forecasting and risks analysis.
• Performs cash management, general ledger accounting, and financial reporting
• Responsible for developing and managing financial systems and policies
• Responsible for administering payrolls
• Ensures compliance with taxation legislation
• Handles all financial transactions for the organization
• Serves as internal auditor for the organization
• Promptly attends to customers in a friendly and professional manner
• Ensures that unoccupied tables are always set and ready for customers
• Pulls out chairs for customers as they arrive
• Handles any other duty as assigned by the restaurant manager

Van Drivers 

• Delivers customer’s orders promptly
• Delivers correspondence for the restaurant
• Runs errand for the organization
• Any other duty as assigned by the manager
• Responsible for cleaning the restaurant facility at all times
• Ensures that toiletries and supplies don’t run out of stock
• Handles any other duty as assigned by the restaurant manager.

6. SWOT Analysis

Our intention of starting just one outlet of our restaurant in San Francisco is to test run the business for a period of 3 to 5 years to know if we will invest more money, expand the business and then open other outlets all over California and other cities in the United States of America.

We are aware that there are several Indian restaurants all over San Francisco and even in the same location where we intend locating ours, which is why we are following the due process of establishing a business.

We know that if a proper SWOT analysis is conducted for our business, we will be able to position our business to maximize our strength, leverage on the opportunities that will be available to us, mitigate our risks and be equipped to confront our threats.

Ravi Rajamma® Indian Restaurant, LLC employed the services of an expert HR and Business Analyst with bias in fast food line of business to help us conduct a thorough SWOT analysis and to help us create a Business model that will help us achieve our business goals and objectives. This is the summary of the SWOT analysis that was conducted for Ravi Rajamma® Indian Restaurant, LLC;

Our location, the business model we will be operating, varieties of payment options, wide varieties of Indian inspired delicacies and our excellent customer service culture will definitely count as a strong strength for Ravi Rajamma® Indian Restaurant, LLC.

A major weakness that may count against us is the fact that we are a new Indian restaurant and we don’t have the financial capacity to compete with multi – million dollar chains of Indian restaurants.

• Opportunities:

The fact that we are going to be operating our Indian restaurant in one of the busiest streets in San Francisco with a robust Indian community provides us with unlimited opportunities to sell our Indian inspired delicacies to a large number of people.

We have been able to conduct thorough feasibility studies and market survey and we know what our potential clients will be looking for when they visit our restaurant; we are well positioned to take on the opportunities that will come our way.

Just like any other business, one of the major threats that we are likely going to face is economic downturn. It is a fact that economic downturn affects purchasing/spending power. Another threat that may likely confront us is the arrival of a new Indian restaurant or a standard conventional restaurant that serves Indian inspired delicacies in same location where ours is located.

7. MARKET ANALYSIS

• Market Trends

In this era when the online community is growing rapidly, you would do your business a whole lot of favor if you create your own online presence. One of the easiest ways to get people to see you as an expert in your line of business is to blog constantly about Indian inspired foods.

You may also want to leverage on social media platforms like Instagram, Facebook, and Twitter, and others to publicize your Indian restaurant. You can as well go ahead to open an online portal where people can place order from your restaurant.

You must ensure that your delivery system is efficient if you intend to do well with your online restaurant business. Also, players in the restaurant industry have created new menu options that capitalize on the trend of increasing awareness of the health risks associated with high – fat diets.

The industry has also thrived by developing products at price points attractive enough to weather the slow recovery, resulting in strong revenue growth. These trends are expected to continue and contribute to revenue growth going forward.

Lastly, a close watch of the trend in the Indian Restaurants industry shows that the industry has benefited greatly from an increased acceptance of Indian cuisine in the mainstream American food industry.

In addition, an increasing immigrant population from India coupled with domestic adaptations of Indian inspired food, such as Chicken Kabab, has also aided the rise of the Indian Restaurants industry over the last five years. As a result of these major trends, industry revenue is expected to continue growing going forward.

8. Our Target Market

One thing about Indian inspired delicacies is that it is not just for India and other Asian people; it is for everyone in the United States and tourists as well. As a matter of fact, most Indian restaurants now have menu designed specifically for vegetarians and others depending on their food preferences.

In view of that, we have positioned our Indian restaurant to service residents of San Francisco and every other location where our chains of Indian restaurant outlets will be located in key cities all over the United States of America. We have conducted our market research and we have ideas of what our target market would be expecting from us. We are in business to retail our products to the following groups of people;

• Indian migrants
• Event Planners
• Vegetarians
• Corporate Organizations
• Corporate Executives
• Business People
• Sports Men and Women

Our Competitive Advantage

A close study of the restaurant industry of which Indian restaurant is a part of, reveals that the market has become much more intensely competitive over the last decade.

As a matter of fact, you have to be highly creative, customer centric and proactive if you must survive in this industry. We are aware of the competition and we are prepared to compete favorably with other Indian restaurants in San Francisco – California.

Ravi Rajamma® Indian Restaurant, LLC is launching a standard Indian restaurant that will indeed become the preferred choice of residents of San Francisco – California and other cities where we intend opening our chains of Indian restaurant outlets.

Our restaurant facility is located in a corner piece property on a busy road directly opposite one of the largest residential estates in San Francisco Bay Area – California with a robust Spanish community. We have enough parking spaces that can accommodate over 20 cars per time.

We will ensure that we have wide varieties of Indian inspired delicacies in our restaurant at all times. It will be difficult for customers to visit our restaurant and not make a purchase. One of our business goals is to make Ravi Rajamma® Indian Restaurant, LLC a one stop Indian restaurant.

Our excellent customer service culture, online options, various payment options and highly secured facility will serve as a competitive advantage for us.

Lastly, our employees will be well taken care of, and their welfare package will be among the best within our category in the restaurant industry, meaning that they will be more than willing to build the business with us and help deliver our set goals and achieve all our aims and objectives.

9. SALES AND MARKETING STRATEGY

• Sources of Income

Ravi Rajamma® Indian Restaurant, LLC is in business to operate a standard Indian restaurant business in San Francisco – California. We are in the restaurant industry to maximize profits and we are going to go all the way out to ensure that we achieve our business goals and objectives.

In essence, our source of income will be the retailing of the following products at affordable prices/offering the following services;

• Sale of beverages, such as water, juice and sodas

10. Sales Forecast

One thing is certain when it comes to restaurant business, if your restaurant is centrally positioned, you will always attract customers and that will sure translate to increase in revenue generation for the business.

We are well positioned to take on the available market in San Francisco – California and we are quite optimistic that we will meet our set target of generating enough profits from our first six months of operation and grow the business and our clientele base.

We have been able to critically examine the Indian restaurant industry, we have analyzed our chances in the industry and we have been able to come up with the following sales forecast. The sales projections are based on information gathered on the field and some assumptions that are peculiar to startups in San Francisco – California.

Below is the sales projection for Ravi Rajamma® Indian Restaurant, LLC, it is based on the location of our business and other factors as it relates to Indian restaurant start – ups in the United States;

• First Fiscal Year: $240,000
• Second Fiscal Year: $450,000
• Third Fiscal Year: $750,000

N.B : This projection was done based on what is obtainable in the industry and with the assumption that there won’t be any major economic meltdown and there won’t be any major competitor offering same delicacies as we do within the same location. Please note that the above projection might be lower and at the same time it might be higher.

• Marketing Strategy and Sales Strategy

Before choosing a location for Ravi Rajamma® Indian Restaurant, LLC, we conducted a thorough market survey and feasibility studies in order for us to penetrate the available market and become the preferred choice for residents of San Francisco.

We have detailed information and data that we were able to utilize to structure our business to attract the number of customers we want to attract per time.

We hired experts who have good understanding of the restaurant industry to help us develop marketing strategies that will help us achieve our business goal of winning a larger percentage of the available market in San Francisco – California.

In summary, Ravi Rajamma® Indian Restaurant, LLC will adopt the following sales and marketing approach to win customers over;

• Open our Indian restaurant in a grand style with a party for all.
• Introduce our Indian restaurant by sending introductory letters alongside our brochure to corporate organizations, schools, event planners, households, Indian and Asia communities and key stake holders in San Francisco – California
• Ensure that we have wide varieties of Indian cum Asian inspired delicacies and soft drinks in our restaurant at all times.
• Make use of attractive hand bills to create awareness and also to give direction to our restaurant
• Position our signage/flexi banners at strategic places around San Francisco – California
• Position our greeters to welcome and direct potential customers
• Create a loyalty plan that will enable us reward our regular customers
• Engage in direct marketing via our sales agents

11. Publicity and Advertising Strategy

Despite the fact that our Indian restaurant is well located, we will still go ahead to intensify publicity for the business. Ravi Rajamma® Indian Restaurant, LLC has a long term plan of opening chains of Indian restaurants in various locations in California and key cities in the United States, which is why we will deliberately build our brand to be well accepted in San Francisco Bay Area before venturing out.

As a matter of fact, our publicity and advertising strategy is not solely for winning customers over but to effectively communicate our brand. Here are the platforms we intend leveraging on to promote and advertise Ravi Rajamma® Indian Restaurant, LLC;

• Place adverts on community based newspapers, radio stations and TV stations.
• Encourage the use of word of mouth publicity from our loyal customers
• Leverage on the internet and social media platforms like YouTube, Instagram, Facebook, Twitter, LinkedIn, Snapchat, Google+ and other platforms to promote our brand.
• Ensure that our we position our banners and billboards in strategic positions all around San Francisco – California
• Distribute our fliers and handbills in target areas in and around our neighborhood
• Advertise our business in our official website and employ strategies that will help us pull traffic to the site
• Brand all our official cars and delivery vans and ensure that all our staff members wear our branded shirt or cap at regular intervals.

12. Our Pricing Strategy

Pricing is one of the key factors that gives leverage to restaurants, it is normal for consumers to go to places where they can purchase food at cheaper prices which is why big players in the restaurant industry will continue to attract loads of consumers.

We know we don’t have the capacity to compete with bigger and well – established Indian restaurants, but we will ensure that the prices of all the delicacies that are available in our restaurant are competitive with what is obtainable amongst Indian restaurant within our level.

We are aware that there are contracts for supply of Indian cum Asian inspired foods and soft drinks by government establishments, NGOs, corporate organizations or big religious organization; we will ensure that we abide by the bidding pricing template when we bid for such contracts.

• Payment Options

At Ravi Rajamma® Indian Restaurant, LLC, our payment policy will be all inclusive because we are quite aware that different people prefer different payment options as it suits them. Here are the payment options that Ravi Rajamma® Indian Restaurant, LLC will make available to her clients;

• Payment with cash
• Payment via credit cards / Point of Sale Machines (POS Machines)
• Payment via online bank transfer
• Payment via check
• Payment via mobile money transfer

In view of the above, we have chosen banking platforms that will enable our client make payment for our Indian inspired delicacies without any stress on their part. Our bank account numbers will be made available on our website and promotional materials.

13. Startup Expenditure (Budget)

In setting up any business, the amount or cost will depend on the approach and scale you want to undertake. If you intend to go big by renting a place, then you would need a good amount of capital as you would need to ensure that your employees are well taken care of, and that your facility is conducive enough for workers to be creative and productive.

The tools and equipment that will be used are nearly the same cost everywhere, and any difference in prices would be minimal and can be overlooked. As for the detailed cost analysis for starting a restaurant; it might differ in other countries due to the value of their money. These are the key areas where we will spend our startup capital;

• The total fee for registering the business in the United States of America – $750.
• Legal expenses for obtaining licenses and permits as well as the accounting services (software, P.O.S machines and other software) – $1,300.
• Marketing promotion expenses for the grand opening of Ravi Rajamma® Indian Restaurant, LLC in the amount of $3,500 and as well as flyer printing (2,000 flyers at $0.04 per copy) for the total amount of – $3,580.
• Cost for hiring Business Consultant – $2,500.
• Insurance (general liability, workers’ compensation and property casualty) coverage at a total premium – $2,400.
• The cost for payment of rent for 12 months at $1.76 per square feet in the total amount of $105,600.
• The cost for construction of a fast food restaurant – $100,000.
• Other start-up expenses including stationery ( $500 ) and phone and utility deposits ( $2,500 ).
• Operational cost for the first 3 months (salaries of employees, payments of bills et al) – $100,000
• The cost for Start-up inventory (food ingredients, drinks and packaging materials et al) – $80,000
• Storage hardware (bins, rack, shelves, food case) – $3,720
• The cost for counter area equipment (counter top, sink, ice machine, etc.) – $9,500
• The cost for store equipment (cash register, security, ventilation, signage) – $13,750
• The cost of purchase of distribution vans – $50,000
• The cost for the purchase of furniture and gadgets (Computers, Printers, Telephone, TVs, Sound System, tables and chairs et al) – $4,000.
• The cost of Launching a Website – $600
• The cost for our opening party – $10,000
• Miscellaneous – $10,000

We would need an estimate of two hundred and fifty thousand dollars ( $250,000 ) to successfully set up our Indian restaurant in San Francisco – California.

Generating Startup Capital for Ravi Rajamma® Indian Restaurant, LLC

Ravi Rajamma® Indian Restaurant, LLC is a family business that is solely owned and financed by Ravi Rajamma and his immediate family members. They do not intend to welcome any external business partner which is why he has decided to restrict the sourcing of the startup capital to 3 major sources.

• Generate part of the startup capital from personal savings
• Source for soft loans from family members and friends
• Apply for loan from my bank

N.B: We have been able to generate about $100,000 ( Personal savings $80,000 and soft loan from family members $20,000 ) and we are at the final stages of obtaining a loan facility of $150,000 from our bank. All the papers and documents have been signed and submitted, the loan has been approved and any moment from now our account will be credited with the amount.

14. Sustainability and Expansion Strategy

The future of a business lies in the number of loyal customers that they have, the capacity and competence of their employees, their investment strategy and business structure. If all of these factors are missing from a business, then it won’t be too long before the business closes shop.

One of our major goals of starting Ravi Rajamma® Indian Restaurant, LLC is to build a business that will survive off its own cash flow without the need for injecting finance from external sources once the business is officially running.

We know that one of the ways of gaining approval and winning customers over is to retail our Indian and Asian inspired delicacies and drinks a little bit cheaper than what is obtainable in the market and we are prepared to survive on lower profit margin for a while.

Ravi Rajamma® Indian Restaurant, LLC will make sure that the right foundation, structures and processes are put in place to ensure that our staff welfare are well taken of. Our company’s corporate culture is designed to drive our business to greater heights and training and retraining of our workforce is at the top burner.

We know that if that is put in place, we will be able to successfully hire and retain the best hands we can get in the industry; they will be more committed to help us build the business of our dreams.

Check List/Milestone

• Business Name Availability Check: Completed
• Business Registration: Completed
• Opening of Corporate Bank Accounts: Completed
• Securing Point of Sales (POS) Machines: Completed
• Opening Mobile Money Accounts: Completed
• Opening Online Payment Platforms: Completed
• Application and Obtaining Tax Payer’s ID: In Progress
• Application for business license and permit: Completed
• Purchase of Insurance for the Business: Completed
• Leasing of facility and remodeling the restaurant: In Progress
• Conducting Feasibility Studies: Completed
• Generating capital from family members: Completed
• Applications for Loan from the bank: In Progress
• Writing of Business Plan: Completed
• Drafting of Employee’s Handbook: Completed
• Drafting of Contract Documents and other relevant Legal Documents: In Progress
• Design of The Company’s Logo: Completed
• Printing of Packaging and Promotional Materials: In Progress
• Recruitment of employees: In Progress
• Purchase of the needed furniture, racks, shelves, computers, electronic appliances, office appliances and CCTV: In progress
• Creating Official Website for the Company: In Progress
• Creating Awareness for the business both online and around the community: In Progress
• Health and Safety and Fire Safety Arrangement (License): Secured
• Opening launching party planning: In Progress
• Compilation of our list of delicacies that will be available in our menu: Completed
• Establishing business relationship with vendors – suppliers of food ingredients, coffees and soft drinks: In Progress

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How to Start a Small Restaurant Business in India

• October 14, 2022
• by Rupak Chakrabarty

It is without saying, the restaurant business is a profitable opportunity in India. Also, it is one of the most preferred businesses for young entrepreneurs. However, it’s not an easy business. Find in this article, a step-by-step guide to starting a new restaurant in India with valuable inputs like market demand, costs, location, interior, staffing, and more.

Depending on the menu style, preparation methods, and pricing there are different types of restaurants you can find. These are ethnic, fast food, fast casual, casual dining, fine dining, quick service, family style, barbeque, cafe, pub, tabletop cooking, etc.

The restaurant business comes under the food retail segment. Currently, it is a Rs 75000 crore industry according to industry experts. Also, it is growing at an annual rate of 7%. Some of the highest-growing segments are quick-service restaurants, casual dining, cafe, and fine dining. Apart from these the pub, bars, lounges, and clubs are getting popular these days.

Although the restaurant business is a highly lucrative opportunity for young entrepreneurs, it takes a lot of effort to make it successful. It needs a lot of dedication, long hard work, proper planning, and the willingness to face startup challenges.

13 Steps to Start a Restaurant Business in India

Step 1: check if the restaurant business is for you or not.

The brick-and-mortar restaurant business can be difficult to scale successfully. It requires upfront capital expenditure, operating expenses (especially rent), and the different other issues. Additionally, keeping a restaurant alive and relevant for four or five years is extremely challenging.

You need to constantly analyze the good habit, buying nature, and pricing strategy of your restaurant. Also, you need to be extremely good at accounting. So, check whether it is a business for you or not. And if you find the answer NO, then the rest of the article is purely a waste of time for you.

Read:   Best Food Business Ideas in India

Step 2: Decide the Restaurant Style

This is the first step you need to consider very carefully. Because the other following steps depend on this particular decision. Determining the specific restaurant style depends on your investment capacity and the eating habits or preference of the local demographics. After deciding on the concept, you can determine the menu, interior theme, sitting style, etc.

Step 3: Franchise or Own Brand

Currently, you can find a lot of national and international brands that are offering franchise opportunities on a pan-India basis. Certainly, initiating a franchise business is an easier option than starting your own. However, opening own brand ensures certain advantages.

If you start your own brand, you don’t need to share the profit. Additionally, you don’t need to spend money on the franchise fee. However, you will need to form the SOP of your own and you need to take care of the entire promotion responsibility.

Step 4: Craft the Business Plan including Startup Cost

In initiating a franchise outlet, the parent company will provide you with a cost structure. However, if you are opening your own brand, you will need to craft a project report. In this business, financial analysis plays the most pivotal role. Here we have listed some of the major costs.

a) Cost of the Venue

It is the highest expense in this business. You have to calculate the rent of the place with electricity, water bills, and maintenance cost (if any).

b) Interior Cost

You will need to decorate the interior according to the restaurant theme. Broadly, it includes flooring, wall decoration, ceiling, air conditioner, lighting, music, and finally furniture.

c) Kitchen Equipment Cost

You will need to arrange the kitchen equipment and tools. It may include different crockery sets, burners, storage, refrigerators, microwave, and other gadgets or utensils.

d) Licensing, Permission & other Pre-operative Expenses

You will need to calculate the pre-operative expense including the licensing and permissions. Also, it includes consultancy fees and Govt. fees.

e) Technology Cost

You won’t be able to run the restaurant successfully without the help of technology. You will need a customized POS software solution for keeping the daily accounting, stock inventory, etc. So, you need to calculate the cost of procuring the POS.

f) Manpower Cost

The restaurant needs different types of personnel including a chef, water, counter staff, etc. So, you need to calculate the manpower resource you need and the approximate cost of the salary overhead.

f) Marketing Expenses

You need to invest some money in marketing and promotion. So, you need to prepare a marketing plan and calculate the promotional activity cost.

Step 5: Arrange the Finance for the Restaurant Business

After calculating the startup budget, you will need to get finance ready for opening the restaurant. If you are a first-generation entrepreneur, then it’s better to start the restaurant with your own fund. However, you can also apply for a bank loan or venture capital investment. Usually, banks ask for collateral security.

So, you need to arrange that. On the other hand, angel investors look for profit potential, expansion plans, and business models. And after satisfying these factors, you can avail yourself of finance. Also, you can open the restaurant on a partnership basis to get financial help.

Step 6: Select a Restaurant Name & Logo

It is another important aspect you need to consider carefully. At the time of business registration and licensing, you will need to provide the restaurant name and logo. Actually, the name and logo give the first impression to the customers of your brand. So, keep your name simple, relevant, and catchy.

Additionally, ensure that the restaurant name is marketable and has domain availability. Before finalizing the name, check whether the domain is available or not. Because you are surely going to launch a website for your restaurant.

Step 7: License & Permission for Restaurant Business

First of all, the specific license required depends on the specific location where you operate the restaurant. However, in India, you will find some of the requirements are common. Here we have listed the basic licensing and permit requirements.

a) Business Registration

If you are planning to run a legally-compliant restaurant business, registering your company is mandatory. Based on your scale of operation, select a business structure. The popular business formations in India are sole proprietorship, partnership, or Private Limited Companies.

b) Professional Tax Registration

Professional Tax registration is also a must. You can pay the tax either quarterly or yearly basis.

c) GST Registration

You will need to register with GST to get the GSTIN number. If you have more outlets in different states, then you need to apply state-wise.

d) Trade License

Obtain the Trade License from the local Municipal Authority. It is a must. And only the local corporation can issue this license.

e) FSSAI Registration

FSSAI stands for Food Safety and Standards Authority of India. For a restaurant or eatery operation, FSSAI registration is a must.

f) Liquor License

If you serve alcohol, then you will need to obtain a liquor license for your restaurant. Obtaining a liquor license requires a lot of time. Also, it is expensive.

g) Trademark Registration

Secure the logo with Trademark Registration. Initially, you can use the TM mark. And after getting the final registration, you can use the R sign.

Step 8: Select a Proper Location

The overall success of a restaurant depends immensely on the location. In India, the metro city areas are the best places to start this business. Some of the most potential cities are Mumbai, Bangalore, Delhi NCR, Pune, Kolkata, Chennai, Hyderabad, Goa, Ahmedabad, Indore, etc. However, at present, restaurant businesses are performing well in almost all cities and towns in the country.

Good visibility is a crucial factor in the restaurant business. Also, try to occupy a space on the ground floor. However, it is not applicable to the find dine or food court restaurants. Providing a parking facility is a must these days. Finally, you must acquire a commercial property and NOC from your immediate neighbors.

Step 9: Establish the Brick & Mortar Restaurant

Now it’s time to decorate the venue. Try to have a floor plan before you start working on it. Hire an experienced interior designer to get to job done rightfully. Depending on the concept, you will need to provide the ambiance. Color combination and lights play the most vital role in the interior. Procure the furniture and fixtures according to the theme of the restaurant. Decorate the outer wall also. A good quality sign is a must on the outer wall.

Step 10: Get the Resources

First of all, craft an HR plan. You need skilled and experienced employees to run the restaurant properly. Broadly, you need kitchen staff, service staff, and management staff. Also, you can think about keeping a manager.

Get the right POS (point of sale) software for your restaurant business. You need it even if you run a niche restaurant. Ask the company for a demo presentation. Before, procuring the software, check if it is effective and beneficial for your business.

Step 11. Buy Equipment

You will need to buy a range of tools and equipment to properly run a restaurant. Some of the basic types of equipment that need to be arranged are the following:

• Refrigerators/ Freezers
• Cutting Surfaces
• Racks & Shelves

In addition, you will also need to buy chairs and tables as per sitting arrangement, condiment dispensers, salt and paper shakers, utensils, etc.

Step 12: Create the Menu and Tariff

Depending on the restaurant concept, style, and taste of the local demographics, you have to craft a menu and fix a pricing chart. Try to keep some basic food items with designer items. Also, you can offer a combo or Thali-type menu which is very popular in India. Try to keep the foods that need similar ingredients to cook. It helps in reducing inventory costs. Also, provide the foods that need ingredients that are available in the local market easily.

Step 13: Choose Quality Suppliers

Getting fresh ingredients at your doorstep on the regular basis is crucial for smooth operation. Ensure, that the suppliers provide quality and up-to-the-mark materials for restaurant use. Also, check the price for the bulk purchase. Try to have at least more than one vendor in each segment.

The restaurant business is definitely a self-rewarding career for passionate individuals. However, it requires proper planning and dedicated implementation to get long-term success.

Hello, I’m Rupak Chakrabarty, a passionate advocate for small and medium enterprises (SMEs) and the driving force behind MUVSI Consulting, where I serve as a dedicated small business coach. With years of experience in the entrepreneurial world and a deep-rooted commitment to helping SMEs thrive, I bring a wealth of knowledge, expertise, and guidance to aspiring and established business owners alike.

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Indian Restaurant Business Plan Sample

Published Feb.07, 2014

Updated Apr.23, 2024

By: Brandi Marcene

Average rating 5 / 5. Vote count: 4

No votes so far! Be the first to rate this post.

Table of Content

Famous Indian Executive Chefs like Suvir Saran, born in New Delhi and working in New York, have introduced the U.S. to the delicious flavors of traditional Indian foods. Just as importantly, the chefs have inspired others to bring true Indian home cooking to the industry. The industry is booming as diners prove over and over again that they appreciate the expert use of spices like curry in dishes that uniquely blend flavors and textures. Opening a indian restaurant business plan requires a great deal of advance planning of restaurant business, which is why there is always a long delay between the announcement of a new eatery and the grand opening.

The Indian restaurant business plan will includes in-depth analysis of markets, competitions, and finances.

• Restaurant location and whether the space is leased or owned.
• Restaurant style, i.e. high end, family dining, full service, buffet style.
• Planned amenities like adding a lounge, serving alcohol, or providing entertainment.
• Additional services offered like carry-out, home delivery, specially priced lunch buffets, and catered events.
• Ethnic or regional Indian food menu options and other options like American or international foods.
• Market analysis supporting location in terms of traffic and clientele.
• Legal structure, i.e. sole owner, partnership, or corporation.
• Startup costs, including dining room and lounge furnishings, kitchen equipment, space remodeling, office equipment and software, security system, etc.
• Restaurant design style, including theme, patio arrangement, table setups, etc.
• Negotiated vendor contracts, paying special attention to sources for exotic or unique recipe ingredients.
• Staff requirements, i.e. chef or cook, kitchen and dining room staff, shift managers, lounge staff.
• Customer demographics, i.e. couples, families, business people, tourists, and so on.

The restaurant owner’s industry knowledge and experience is a critical factor in attracting investors. The complex nature of running a restaurant means the owner and manager need to know how to price menu items based on frequently changing ingredient prices, maintain a steady supply of supplies and ingredients, meet health department standards, and manage the inherent risks like seasonal fluctuations and shortages. One of the common mistakes restaurants make is starting out too big at the time of the grand opening, and in the process creating too much overhead while trying to build the indian restaurant business plan . A better approach is to start smaller and grow by developing customer loyalty and through marketing and word-of-mouth references.

There is a high failure rate in the restaurant industry, and one reason is lack of planning for risk mitigation. OGS Capital has extensive experience working with restaurateurs during the planning stages of a restaurant venture and developing a indian restaurant business plan as a roadmap for startup and growth.

Download Ethnic Indian Restaurant Food Business Plan Sample in pdf

Professional writers OGS capital specialized also on a theme such as food retail business plan , delivery food business plan , meal prep business plan , hot dog stand business plan , seafood business plan , business plan for a pizza shop also help write a business plan for the investor and etc.

OGSCapital’s team has assisted thousands of entrepreneurs with top-rate business plan development, consultancy and analysis. They’ve helped thousands of SME owners secure more than $1.5 billion in funding, and they can do the same for you.

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How to Write a Restaurant Business Plan in 2024 (Step by Step Guide with Templates)

A restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations.

This includes anything from your restaurant's menu design , location, financials, employee training , and a lot more.

• Creating a solid business plan is important, as it helps:
• Transform your restaurant ideas into reality.
• Boosts entrepreneurial success by 16% ( Harvard Business Study ).
• It equips you to navigate challenges before they arise.
• Attracts potential investors.

Planning is key to restaurant success. Without a plan, you're more likely to join the 26% of restaurants that fail within a year.

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

Before writing a business plan, it is important to understand its fundamentals.

It serves as a roadmap for starting and running your restaurant , making it easy for outside parties, such as investors, to understand your objectives, vision, and plan of action for your restaurant.

The length and level of detail of business plans vary, ranging from brief synopses to large papers. Investors can benefit from clear insights and additional information provided by beginning with a concise plan and working their way up to a detailed one.

In short, a thorough description of the resources allocated to the success of your restaurant should be included in your business plan.

Steps to include in your business plan 

Your restaurant and mission statement needs to reflect your brand and goals, but you don't have to start from scratch.

The Eat App Restaurant Business Plan template , created by industry professionals and packed with insider information, is your go-to manual for creating a profitable business plan.

Your finalized business plan should have 11 essential elements, no matter how you write it. Continue reading below. 

1. Executive summary

A restaurant business plan should always begin with an executive summary. Why?

• 80% of venture capitalists say they read the executive summary first.
• 62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.
• A strong executive summary can increase the likelihood of securing funding by up to 40%.

An executive summary not only acts as the introduction to your restaurant business plan samples but also as a summary of the entire idea.

The main aim of an executive summary is to draw the reader (oftentimes an investor) into the rest of your business plan.

The executive summary also helps you envision the identity of your restaurant which essentially shapes the customer experience and sets you apart from competitors.

To establish a distinct identity, you need to focus on common elements of an executive summary, including:

• A mission statement 
• Proposed concept development
• Cuisine selection
• The overall execution
• The potential costs
• Expected return on investments (ROI)

Let's take a more in-depth look at the concept development, cuisine selection, and mission statement.

1.1 Concept Development

Selecting the type of restaurant, service style, and atmosphere is the first step towards creating a unique dining experience. Whether you envision a sample menu for a:

• cozy, intimate bistro
• bustling quick-service deli
• fast-casual restaurant
• fine dining establishment

Your concept should reflect your passion and expertise in the industry.

1.2 Cuisine Selection

The cuisine you select for your restaurant can significantly influence its success.

Choosing the appropriate cuisine is vital for distinguishing your establishment from competitors and attracting your target market.

To make an informed decision, consider factors such as:

• Market demand
• Expertise and passion
• Ingredient availability
• Competition
• Profitability
• Cultural fit
• Seasonality
• Dietary restrictions and trends

In the highly competitive restaurant industry, keeping track of current and emerging cuisine trends can be a significant advantage.

1.3 Creating a mission statement

A well-constructed mission statement communicates the purpose, values, and goals of your restaurant to potential investors and customers alike.

A mission statement serves as a guiding light for decision-makers and employees, fueling their efforts to achieve your restaurant’s objectives.

To create an impactful mission statement, consider the following steps:

• Identify the purpose of the restaurant.
• Contemplate the brand’s image.
• Account for the target audience.
• Incorporate company values.
• Ensure brevity and comprehensiveness.

Related content: How to Write a Restaurant Mission Statement 

Remember, your mission statement should not only differentiate your restaurant from competitors but also resonate with your target market.

2. Company description

This is where you carefully introduce the company in the restaurant business plan.

Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information.

Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description.

To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

Contact: [Restaurant Phone Number] | [Restaurant Email Address]

Owner: [Owner Name]

Experience: [Owner Name] has over [Number] years of experience in the restaurant industry. They have worked in various roles, including [List of Roles]. They are passionate about food and creating a memorable dining experience for their guests.

Legal Standing: [Restaurant Name] is a [Type of Legal Entity] registered in [State/Province].

3. Market analysis

The market analysis portion of the restaurant business plan is typically divided into three parts.

3.1 Industry analysis

What is your target market ? What demographics will your restaurant cater to?

This section aims to explain your target market to investors and why you believe guests will choose your restaurant over others.

Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

By diving into demographics, preferences, dining habits, and trends, you can fine-tune your concept and marketing strategy to reach and appeal to your target audience effectively.

An example of analyzing your target market

 Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a neighborhood with a high concentration of families might prefer a family-friendly restaurant with a diverse menu catering to various age groups and dietary preferences.

Conversely, a trendy urban area with a predominantly young and affluent population may gravitate towards upscale dining experiences and innovative cuisine.

Cultural and ethnic backgrounds also have a significant impact on restaurant preferences, with people from different backgrounds having distinctive tastes and customs that influence their dining choices.

By thoroughly understanding the demographics and preferences of your target market, you’ll be better equipped to create a restaurant concept that resonates with them and ultimately drives success.

Dining habits and trends

As the restaurant industry continues to evolve, staying informed about dining habits and trends is crucial for adapting your offerings and attracting customers.

For example, the rise of online ordering and delivery services has significantly influenced dining habits, with many consumers seeking the convenience of having their meals delivered to their doorstep.

Health trends have also had an impact on dining habits, with an increasing number of individuals seeking healthier options when dining out.

3.2 Competition analysis

It's easy to assume that everyone will visit your new restaurant first, so it is important to research your competition to make this a reality.

What restaurants have already established a customer base in the area?

Take note of everything from their prices, hours, and service style to menu design to the restaurant interior.

Then explain to your investors how your restaurant will be different.

3.3 Marketing analysis

Your investors are going to want to know how you plan to market your restaurant. How will your marketing campaigns differ from what is already being done by others in the restaurant industry?

How do you plan on securing your target market? What kind of offers will you provide your guests? Make sure to list everything.

The menu is the most important part of a restaurant's debut. Your restaurant wouldn't be able to operate without it.

You most likely don't have a final draft at this time, but you should aim to create a mock-up menu for your restaurant business plan. You can choose a design that you can envision yourself using and add your logo to the mock-up.

There are several resources available online if you need assistance with menu design or don't want to hire a designer.

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result. 

You'll quickly see how important menu engineering can be, even early on.

5. Employees

The company description section of the restaurant business plan briefly introduces the owners of the restaurant with some information about each. This section should fully flesh out the restaurant's business plan and management team.

The investors don’t expect you to have your entire team selected at this point, but you should at least have a couple of people on board. Use the talent you have chosen thus far to highlight the combined work experience everyone is bringing to the table.

6. Restaurant design

The design portion of your restaurant business plan is where you can really show off your thoughts and ideas to the investors. If you don’t have professional mock-ups of your restaurant rendered, that’s fine.

Instead, put together a mood board to get your vision across. Find pictures of a similar aesthetic to what you are looking for in your restaurant.

The restaurant design extends beyond aesthetics alone and should include everything from restaurant software to kitchen equipment. 

7. Location

The location you settle on for your restaurant should be well aligned with your target market (making it easier to cater to your ideal customer) and with your business plans.

At this stage in the process, it's not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

Pro Tip: When you approach your investors about potential locations, make sure to include as much information as possible about each venue and why it would be ideal for your brand. 

Example for choosing an ideal location

Choosing the ideal location for your restaurant is a pivotal decision that can greatly influence your success. 

To make the best choice, consider factors such as foot traffic, accessibility, and neighborhood demographics.

By carefully evaluating these factors, you’ll be better equipped to maximize visibility and attract your target market.

7.1 Foot traffic and accessibility

Foot traffic and accessibility are important factors in selecting a location that will attract customers and ensure convenience.

A high-traffic area with ample parking and public transportation options can greatly increase the likelihood of drawing in potential customers.

Additionally, making your restaurant accessible to individuals with disabilities can further broaden your customer base and promote inclusivity.

7.2 Neighborhood demographics

Analyzing neighborhood demographics can help you determine if your restaurant’s concept and cuisine will appeal to the local population.

Factors such as income levels, family structures, and cultural diversity can all influence dining preferences and habits.

By understanding the unique characteristics of the neighborhood, you can tailor your offerings and marketing efforts to resonate with the local community.

Conducting a market analysis can be a valuable step in this process.

To gather demographic data for a particular neighborhood, you can utilize resources such as the U.S. Census Bureau’s American Community Survey and reference maps.

Armed with this information, you can make informed decisions about your restaurant’s concept, menu, and pricing, ensuring that your establishment is well-positioned for success within the community.

Conducting market research will further strengthen your understanding of the local demographic.

8. Market overview

The market overview section is heavily related to the market research and analysis portion of the restaurant business plan. In this section, go into detail about both the micro and macro conditions in the area you want to set up your restaurant.

Discuss the current economic conditions that could make opening a restaurant difficult, and how you aim to counteract that. Mention all the other restaurants that could prove to be competition and what your strategy is to set yourself apart.

9. Marketing

With restaurants opening left and ride nowadays, investors are going to want to know how you will get word of your restaurant to the world.

The next marketing strategy and publicity section should go into detail on how you plan to market your restaurant before and after opening. As well as any plans you may have to bring a PR company on board to help spread the word.

Read more : How to write a restaurant marketing plan from scratch

10. External help

To make your restaurant a reality, you are going to need a lot of help. List any external companies or software you plan on hiring to get your restaurant up and running.

This includes everything from accountants and designers to suppliers that help your restaurant perform better, like POS systems and restaurant reservation systems.

Explain to your other potential investors about the importance of each and what they will be doing for your restaurant.

11. Financial analysis

The most important part of your restaurant business plan is the financial section. We would recommend hiring professional help for this given its importance.

Hiring a trained accountant will not only help you get your own financial projections and estimates in order but also give you a realistic insight into owning a restaurant.

You should have some information prepared to make this step easier for the accountant.

He/she will want to know how many seats your restaurant has, what the check average per table will be, and how many guests you plan on seating per day.

In addition to this, doing rough food cost calculations for various menu items can help estimate your profit margin per dish. This can be achieved easily with a free food cost calculator. 

A well-crafted restaurant business plan serves as a roadmap to success, guiding every aspect of the venture from menu design to employee training.

By carefully considering each component of the plan, aspiring restaurateurs can increase their chances of securing funding, attracting customers, and achieving their long-term goals.

Remember, a restaurant business plan is not just a document to satisfy investors; it is a living tool that should be revisited and updated regularly as the business grows and evolves.

By staying committed to the plan and adapting it as needed, restaurateurs can ensure that their culinary dreams have a solid foundation for success.

Growth Marketing Manager at Eat App

Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

He is a regular speaker and panelist at industry events, contributing on topics such as digital transformation in the hospitality industry, revenue channel optimization and dine-in experience.

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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

You’ve come to the right place to create your restaurant business plan.

We have helped over 100,000 entrepreneurs and business owners with how to write a restaurant business plan to help them start or grow their restaurants.

Below is a restaurant business plan template to help you create each section of your business plan.

Restaurant Business Plan Example

Executive summary, business overview.

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, Bluehorn Restaurant & Steakhouse’s mission is to become Oklahoma City’s best, new restaurant for patrons to celebrate their next big event, have a nice date night, or gather with friends or family for a fun evening while dining over finely crafted entrees, desserts, and cocktails.

Products Served

The following are the menu items to be offered by Bluehorn Restaurant & Steakhouse:

• Soups & Salads
• Gourmet sides
• Wine, Beer & Spirits

Customer Focus

Bluehorn Restaurant & Steakhouse will target adult men and women between the ages of 21 – 65 with disposable income in Oklahoma City, Oklahoma. Within this demographic are millennials, young professionals, newlyweds, young families, more established families, and retirees. Because of the pricing structure of the menu, the patrons will likely be upper middle class to the wealthy population of Oklahoma City.

Management Team

Bluehorn Restaurant & Steakhouse is owned and operated by fellow Oklahoma City natives and culinary enthusiasts, Chef Peter Logan and Anastasia Gillette. Both come with a unique skill set and complement each other perfectly. They formerly worked together at another OKC fine dining establishment and made a great team for serving guests delectable food and wine while ensuring the highest level of customer service.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse, while Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations.

Financial Highlights

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The funding will be dedicated for the build-out and design of the restaurant, kitchen, bar and lounge, as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:

• Restaurant Build-Out and Design – $100,000
• Kitchen supplies and equipment – $100,000
• Opening inventory – $25,000
• Working capital (to include 3 months of overhead expenses) – $25,000
• Marketing (advertising agency) – $25,000
• Accounting firm (3 months worth and establishment/permitting of business) – $25,000

Company Overview

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. Bluehorn Restaurant & Steakhouse will serve a wide variety of dishes and beverages and will cater to the upper middle class to wealthier population of Oklahoma City. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The Plaza District is one of Oklahoma’s trendy neighborhoods and is considered the “it” area for newlyweds, millennials, professionals, and young singles. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, the restaurant’s mission statement is to become the best new steak restaurant in OKC. The following are the types of menu items Bluehorn Restaurant & Steakhouse will serve- shareables, steaks, soups, gourmet sides and salads.

Bluehorn Restaurant & Steakhouse History

Bluehorn Restaurant & Steakhouse is owned by two Oklahoma City natives, Chef Peter Logan and Anastasia Gillette. They have both worked around the country in fine dining establishments and have a combined twenty years in the restaurant industry. Upon working alongside each other at another fine dining establishment in Oklahoma City, the two of them became good friends and decided to venture into owning their own restaurant.

Chef Peter is the kitchen guru and critically acclaimed chef, while Anastasia manages the front of the house and is a certified Sommelier. Together, with both of their expertise and knowledge, Bluehorn Restaurant & Steakhouse is destined to become Oklahoma City’s next big restaurant.

Industry Analysis

The Restaurant industry is expected to grow to over $220 billion in the next five years.

Consumer spending is projected to grow. The Consumer Confidence Index, a leading indicator of spending patterns, is expected to also grow strongly, which will boost restaurant industry growth over the next five years. The growth in consumer confidence also suggests that more consumers may opt to segment their disposable income to eating outside the home.

Additionally, an increase in the number of households earning more than $100,000 annually further contributes to the industry growth, supporting industry operators that offer more niche, higher-end products.  This group is expected to continue to grow in size over the next five years.

The urban population represents a large market for the industry. Specifically, time-strapped individuals living in urban areas will likely frequent industry establishments to save time on cooking. The urban population is expected to increase, representing a potential opportunity for the industry.

Customer Analysis

Demographic profile of target market, customer segmentation.

Bluehorn Restaurant & Steakhouse will primarily target the following customer profile:

• Upper middle class to wealthier population
• Millennials
• Young professionals
• Households with an average income of at least $75k
• Foodies and culture enthusiasts

Competitive Analysis

Direct and indirect competitors.

Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. A profile of each competitor is below. The Press Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home.

The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch. The menu of The Press is affordable with the most expensive dish being $16. The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose. Oak & Ore Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired dining experience.

The food menu of Oak & Ore offers starters, salads, wings, fried chicken, sandwiches, tacos, banh mi, and sides. They also have a selection of kids dishes so the whole family can enjoy comfort food while sampling one of their delectable beers.

The Mule OKC The Mule is a casual, hip restaurant offering a large beer and cocktail menu plus sandwiches and more. Located in the constantly growing and buzzing hub that is the Plaza District, The Mule takes the timeless favorite and contorts it into a whole menu of wild offerings.

There is also a fantastic assortment of soups offered and The Mule shakes up a seasonal list of cocktails designed by their bar staff. During the winter months, patrons can stave off the cold with their versions of hot toddies and buttered rum. For the beer drinkers, they always have a reliable line-up of fresh cold brews on draft, as well as a wide selection of can.

Competitive Advantage

Bluehorn Restaurant & Steakhouse offers several advantages over its competition. Those advantages are:

• Gourmet dishes elegantly prepared to the finest standard.
• Selection of steaks sourced from local Oklahoma farms.
• An exclusive and unique wine menu that includes a wine selection of all price points.
• Highly sought after location: Bluehorn Restaurant & Steakhouse will be located in the trendy and attractive neighborhood known as The Plaza District.
• Trendy, welcoming, and energetic ambiance that will be perfect for a night out or a celebration.

Marketing Plan

Promotions strategy.

The marketing strategy for Bluehorn Restaurant & Steakhouse is as follows: Location Bluehorn Restaurant & Steakhouse’s location is a promotions strategy in itself. The Plaza District is a destination spot for locals, tourists, and anyone looking for the trendiest food fare in Oklahoma City. The Plaza District is home to OKC’s most popular bars and restaurants, art galleries, theaters, and boutique shopping. The millennials, young professionals, and foodies will frequent Bluehorn Restaurant & Steakhouse for the location itself.

Social Media Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and Oklahoma City residents. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options. SEO Website Marketing Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks. Third Party Delivery Sites Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.

Operations Plan

Operation functions:.

The company will hire the following:

• 4 sous chefs
• 2 bartenders
• 2 hostesses
• The company will hire an advertising agency and an accounting firm

Milestones:

Bluehorn Restaurant & Steakhouse aims to open in the next 6 months. The following are the milestones needed in order to obtain this goal.

7/1/202X – Execute lease for prime location in the Plaza District.

7/2/202X – Begin construction of restaurant build-out.

7/10/202X – Finalize menu.

7/17/202X – Hire advertising company to begin developing marketing efforts.

8/15/202X – Start of marketing campaign

8/22/202X – Final walk-thru of completed restaurant build-out.

8/25/202X – Hire team of sous chefs, servers, and bussers.

9/1/202X – Decoration and set up of restaurant.

9/15/202X – Grand Opening of Bluehorn Restaurant & Steakhouse

Bluehorn Restaurant & Steakhouse will be owned and operated by Chef Peter Logan and Anastasia Gillette. Each will have a 50% ownership stake in the restaurant.

Chef Peter Logan, Co-Owner

Chef Peter Logan is an Oklahoma City native and has been in the restaurant industry for over ten years. He was trained in a prestigious Le Cordon Bleu Culinary Academy in San Francisco and has worked in some of the nation’s most prestigious fine dining restaurants. His tenure has took him from the west coast to the east coast, and now he’s back doing what he loves in his hometown of Oklahoma City.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse. He will train and oversee the sous chefs, manage inventory, place food inventory orders, deal with the local food vendors, and ensure the highest customer satisfaction with the food.

Anastasia Gillette, Co-Owner

Anastasia Gillette was born and raised in Oklahoma City and has garnered over ten years in the restaurant industry as well. While in college, Anastasia worked as a hostess at one of the area’s most prestigious restaurant establishments. While there, she was eventually promoted to Front of the House Manager where she oversaw the hostesses, servers, bussers, bartenders, and reservations. Her passion always led to the beverage portion of the restaurant so she obtained her Sommelier certificate in 2019. With her wine education, Anastasia is able to cultivate an interesting and elegant wine selection for the restaurant.

Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations. She will also be in charge of the bar and wine ordering, training of front of the house staff, and will manage the restaurant’s social media accounts once they are set up.

Financial Plan

Key revenue & costs.

The revenue drivers for Bluehorn Restaurant & Steakhouse will come from the food and drink menu items being offered daily.

The cost drivers will be the ingredients and products needed to make the menu items as well as the cooking materials. A significant cost driver is the fine dining equipment, serving dishes, and beer and wine glasses. Other cost drivers will be the overhead expenses of payroll for the employees, accounting firm, and cost of the advertising agency.

Funding Requirements and Use of Funds

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The breakout of the funding is below:

Financial Projections

Income Statement

  Balance Sheet

  Cash Flow Statement

Restaurant Business Plan FAQs

What is a restaurant business plan.

A restaurant business plan is a plan to start and/or grow your restaurant business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.

You can  easily complete your restaurant business plan using our Restaurant Business Plan Template here .

What Are the Main Types of Restaurants?

There are many types of restaurant businesses. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types. Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.  Some restaurants also go mobile and have food trucks.

How Do You Get Funding for Your Restaurant Business Plan?

Restaurant businesses are most likely to receive funding from banks. Typically you will find a local bank and present your business plan to them. Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates.

What are the Steps To Start a Restaurant Business?

1. Develop A Restaurant Business Plan - The first step in starting a business is to create a detailed restaurant business plan that outlines all aspects of the venture. This should include potential market size and target customers, the services or products you will offer, pricing strategies and a detailed financial forecast.  

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your restaurant business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your restaurant business is in compliance with local laws.

3. Register Your Restaurant Business - Once you have chosen a legal structure, the next step is to register your restaurant business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws. 

4. Identify Financing Options - It’s likely that you’ll need some capital to start your restaurant business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms. 

5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations. 

6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events. 

7. Acquire Necessary Restaurant Equipment & Supplies - In order to start your restaurant business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation. 

8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your restaurant business. This includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising. 

Learn more about how to start a successful restaurant business:

• How to Start a Restaurant Business

Where Can I Get a Restaurant Business Plan PDF?

You can download our free restaurant business plan template PDF here . This is a sample restaurant business plan template you can use in PDF format.

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Pantelimon Stănică

BUANA SAINS

Anung Dwi Prasetyo

Character education is an education that teaches about the values of human behavior associated with the Almighty God, human beings, the environment, and nationality were manifest in mind attitudes, feelings, words, and actions based on religious norms, legal norms, manners, culture, and customs. This study aims to determine the obstacles of character education and the influences of character education to children in the family farm laborers to consistency in the agricultural sector. This research was conducted in the Sukosari Village and Mojorejo Village in Ponorogo Districit from April until November 2016. The approach used in this research is quantitative and qualitative approaches. The results showed that the obstacle of parents in teaching children of farming is capital in an attempt to develop farming. Furthermore, the results of multiple regression analysis is the regression equation Y = 1.733 + 0.785X1 - 0.208X2 + 0.622X3 + ε. Hypothesis testing simultaneously explains that a...

Walter Belik

O Programa Nacional de Alimentação Escolar (PNAE), maior programa de alimentação do Brasil, serve cerca de 37 milhões de refeições por dia e conta com repasses do Governo Federal da ordem de 1 bilhão de reais anuais. A partir de 1994, este programa passou a ser gerido de forma descentralizada, ou seja, ficou a cargo dos estados e municípios a compra dos alimentos para a merenda escolar. A aquisição descentralizada foi um grande avanço, pois além de racionalizar a logística e os custos de distribuição, essa medida proporcionou o respeito à cultura alimentar da população nas diferentes localidades do país. Do ponto de vista do desenvolvimento local, a compra descentralizada constituiu um importante fator na medida em que as aquisições feitas de produtores locais podem gerar trabalho e renda para as populações dos municípios envolvidos. Do ponto de vista da participação da sociedade civil, a descentralização permitiu a inserção de pais de alunos, professores e membros da comunidade nos...

Journal of modern science

Tomasz Korczyński

European Journal of Inorganic Chemistry

Antonio Romerosa

The nature of the interaction of water molecules with cis‐[Ru(bpy)2(PTA)2]Cl2 (1Cl2) and trans‐[Ru(bpy)2(PTA)2]F2 (2F2) in aqueous solution was studied using neutron scattering and electronic structure calculations. Both complexes were obtained in grams by a new synthetic procedure, and their response to UV/Vis radiation was examined using calculations. The new complex 2F2 was characterised by elemental analysis, NMR and IR spectroscopy. Complex 2F2 was also fully characterised by single‐crystal X‐ray diffraction. An analysis based on neutron diffraction data and ab initio calculations was used to study the solvent distribution around the two complexes, and to link the solvent environment to specific features in the optical response of their solutions.

Resources and Energy

Shawna Grosskopf

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Indian Restaurant Business Plan

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ढाबा बिजनेस कैसे शुरू करें । Dhaba Business Plan in Hindi.

Dhaba Business Plan in Hindi – यदि आप किसी होटल में कुक या शेफ की भूमिका निभा रहे हैं , और आपके द्वारा बनाये गए खाने की सभी तारीफ करते हैं । लेकिन आपको लगता है की आपको जिस तरह का पारिश्रमिक मिलना चाहिए वह नहीं मिल रहा है, या फिर आपको लगता है की आपको अब आगे नौकरी करनी ही नहीं है। तो आप स्वयं का ढाबा खोलने पर विचार कर सकते हैं। क्योंकि वर्तमान में चाहे भीड़ भाड़ वाले इलाके में ढाबा हो, या फिर किसी नेशनल हाईवे के किनारे इनसे कमाई करने के अच्छे अवसर उपलब्ध हैं।

लेकिन लोगों में घुमने की प्रवृत्ति बढ़ने के कारण सड़क किनारे ढाबों का प्रचलन बढ़ता जा रहा है। क्योंकि सड़क किनारे उपलब्ध ढाबों में आम तौर पर एक शहर से दुसरे शहर को ट्रेवल करने वाले लोग ही खाना खाने आते हैं, इसलिए इनके मुख्य ग्राहक के तौर पर यात्रा करने वाले लोग ही होते हैं। लेकिन इसके अलावा किसी भीड़ भाड़ वाले इलाके में और किसी टूरिस्ट डेस्टिनेशन में भी ढाबा खोलना (Dhaba Business) बहुत कमाऊ बिजनेस हो सकता है।

पूरा लेख एक नजर में

ढाबा बिजनेस के लिए प्रमोटर कैसा होना चाहिए (Promoter profile for Dhaba Business):

हालांकि वह कोई भी व्यक्ति जिसके पास ढाबा खोलने के लिए पर्याप्त पैसे हों वह इस तरह का यह बिजनेस शुरू कर सकता है। लेकिन सवाल यह उठता है की क्या हर व्यक्ति द्वारा शुरू किया गया ढाबा सफल होगा ?। नहीं बिलकुल नहीं होगा, इसलिए जरुरी हो जाता है, की हम सबसे पहले इसी बात पर विचार करें की इस बिजनेस में कौन कौन से लोगों की सफल होने की अधिक संभावना है।

• यदि आप किसी होटल, रेस्टोरेंट इत्यादि में पहले से कोई कुक या शेफ हैं, तो आपके लिए खुद का ढाबा संचालित करना बहुत अधिक कठिन काम नहीं होगा। इसलिए अनुभवी कुक या शेफ खुद का ढाबा बिजनेस शुरू करने पर विचार कर सकते हैं ।
• यदि आपने होटल मैनेजमेंट का कोर्स किया है, और आप अपना कोई फ़ूड वेंचर शुरू करना चाहते हैं तो आप इस बिजनेस से शुरुआत कर सकते हैं।
• इसके अलावा वे लोग जिन्हें खुद पर भरोसा है की वे अपने ढाबे को अच्छे ढंग से संचालित करने में सफल होंगे । वे भी इस तरह का व्यवसाय शुरू करने के लिए आदर्श हैं।        

कुल मिलाकर देखा जाय तो यदि इस बिजनेस को शुरू करने वाला स्वयं कोई शेफ या कुक है तो इस बिजनेस की सफलता की संभावना अधिक हो जाती है । लेकिन ऐसे लोग जिनका होटल या ढाबे से दूर दूर तक कोई रिश्ता नहीं है, लेकिन उन्हें मैनपावर एवं अन्य चीजों को प्रबंधित करना अच्छी तरह आता है। और उन्हें विश्वास है की वे इस बिजनेस (Dhaba Business) को अगले स्तर तक पहुँचाने में सफल होंगे, तो उनकी भी इस व्यवसाय को सफलतापूर्वक संचालित करने की संभावना बढ़ जाती है।

ढाबा बिजनेस कैसे शुरू करें (How to start a Dhaba Business in India)  

यदि आप अपने आपक को ढाबा खोलने के लिए बेस्ट उम्मीद्वार मानते हैं, और आपको लगता है की इस तरह के बिजनेस को आप सफलतापूर्वक चला सकते हैं। तो आप ढाबा खोलने पर विचार कर सकते हैं। लेकिन इसके लिए भी उद्यमी को ठीक वैसे ही प्रक्रियाओं से होकर गुजरने की आवश्यकता होती है, जैसे किसी अन्य बिजनेस को शुरू करने के लिए। तो आइये जानते हैं की कोई इच्छुक व्यक्ति खुद का ढाबा कैसे खोल सकता है।

ढाबे के प्रकार का चयन करें (Select the types of Dhaba):

सबसे पहले आपको ढाबे के प्रकार का चयन करना होगा इसके लिए आपको यह तय करना होगा की आप किस प्रकार का ढाबा खोलना चाहते हैं। कहने का आशय यह है की आप शुद्ध शाकाहारी ढाबा खोलना चाहते हैं या फिर एक ऐसा ढाबा खोलना चाहते हैं जहाँ पर शाकाहार एवं मांसाहार दोनों तरह का खाना खाने वाले ग्राहक आपके ढाबे पर आएँ।

किसी भीड़ भाड़ वाली जगह में तो शुद्ध शकाहारी ढाबा चल भी सकता है, लेकिन एक टूरिस्ट डेस्टिनेशन जहाँ पर लोग मौज मस्ती के मूड के साथ आते हैं। वहां पर इस तरह के ढाबे के चलने की संभावना कम होती है। हालांकि शुद्ध शाकाहारी ढाबा खोलने का फायदा यह होता है की जो मांसाहार नहीं करते हैं। वे अक्सर ऐसे ही ढाबों में खाना खाना पसंद करते हैं, जहाँ पर मीट मांस इत्यादि बनता ही न हो। आप ढाबे का कौन सा प्रकार चुनेंगे यह आपकी रिसर्च पर निर्भर करता है।       

उपयुक्त लोकेशन का चयन करें (Select the location)

ढाबे के लिए उपयुक्त लोकेशन की बात करें तो मुख्य तौर पर इस बिजनेस (Dhaba Business) के लिए तीन तरह की लोकेशन आदर्श मानी गई हैं। इनमें किसी नेशनल हाईवे के किनारे ढाबा खोलना जिसे आने जाने वाले यात्रियों को ध्यान में रखकर शुरू किया जाता है । दूसरा किसी भीड़ भाड़ वाले इलाके जैसे कोई स्थानीय बाज़ार, इंडस्ट्रियल एरिया जहाँ पर ब्रेकफ़ास्ट, लंच, डिनर में हजारों की भीड़ होती हो। और तीसरा किसी टूरिस्ट डेस्टिनेशन जहाँ पर हमेशा देश विदेश से लोग भ्रमण करने आते हों ।

इस तरह के बिजनेस की सफलता या असफलता कई मामलों में पूरी तरह से इसकी लोकेशन पर निर्भर करती है। इसलिए उद्यमी को अपने बिजनेस के लिए लोकेशन का चुनाव बड़े सोच समझकर करने की आवश्यकता होती है।  

ढाबे में जरुरी सिविल काम कराएँ

ढाबे के लिए लोकेशन पसंद आ जाने के बाद उस लोकेशन पर कोई खाली दुकान या जमीन तलाशें, जहाँ पर आप अपने ढाबे का निर्माण कर सकें। यदि आप बनी बनाई दुकान ले रहे हैं तो ठीक है नहीं तो आप मिटटी, लकड़ी इत्यादि की मदद से झोपड़ी की आकृति वाला ढाबे का भी निर्माण कर सकते हैं। लेकिन आम तौर पर इस तरह के ढाबे सड़क किनारे ही अच्छे लगते हैं। किसी भीड़ भाड़ वाली जगह में ढाबा खोलने के लिए पक्की बिल्डिंग की आवश्यकता होती है।

इंटीरियर के तौर पर आपको एक ऐसे एरिया का निर्माण करना होता है जहाँ पर खाना इत्यादि आसानी से बनाया जा सके। और ढाबे में एक ऐसा एरिया भी चाहिए होता है जहाँ पर ग्राहक बैठकर खाना खा सकें, आपको उस एरिया में कुर्सी टेबल इत्यादि लगाने की आवश्यकता होती है । इसके अलावा बिलिंग या टोकन काउंटर और बाथरूम की भी आवश्यकता होती है।       

जरुरी लाइसेंस प्राप्त करें (Get License for Dhaba)

यद्यपि छोटे स्तर पर ढाबा खोलने के लिए किसी तरह की लाइसेंस और रजिस्ट्रेशन की आवश्यकता नहीं होती है। लेकिन यदि आप अपने व्यवसाय की अलग शाख स्थापित करना चाहते हैं, और भविष्य में अन्य जगहों पर भी अपने ब्रांड नाम से ढाबा खोलकर इस बिजनेस की एक चेन बनाना चाहते हैं। तो आपको निम्नलिखित लाइसेंस और रजिस्ट्रेशन करने की आवश्यकता हो सकती है।

• सबसे पहले अपने बिजनेस का रजिस्ट्रेशन कराएँ इसे आप प्रोप्राइटरशिप फर्म, वन पर्सन कंपनी, साझेदारी फर्म इत्यादि में से किसी एक का चयन करके MCA में पंजीकृत कर सकते हैं।
• कर पंजीकरण के तौर पर जीएसटी रजिस्ट्रेशन कराएँ ।
• खाद्य से जुड़ा बिजनेस होने के कारण आपको फ़ूड लाइसेंस की भी आवश्यकता होती है।
• यदि आप अपने ब्रांड नाम के तहत ढाबा चला रहे हैं तो इस नाम को सुरक्षित करने के लिए आपको ट्रेडमार्क रजिस्ट्रेशन करने की आवश्यकता होगी।
• अपने उद्यम को सूक्ष्म, लघु एवं मध्यम उद्यम के तौर पर पंजीकृत कराने के लिए आपको उद्यम रजिस्ट्रेशन कराने की भी आवश्यकता होगी।
• स्थानीय प्राधिकरण से ट्रेड लाइसेंस की भी आवश्यकता हो सकती है।       

मशीनरी उपकरण एवं बर्तन खरीदें

खुद का ढाबा खोलने (Dhaba Business) शुरू करने के लिए आपको कई तरह की बर्तन, मशीनरी और उपकरण खरीदने की आवश्यकता हो सकती है। इनमें से कुछ जरुरी बर्तनों की लिस्ट निम्नवत है।

• कम से कम दो कमर्शियल गैस सिलिंडर।
• गैस बर्नर और भट्टी ।
• 2-3 काउंटर जिनके ऊपर खाना तैयार करके रखा जा सके।
• 8-10 बड़े पतीले काउंटर के ऊपर बना हुआ खाना रखने के लिए।
• 20-30 खांचे वाली प्लेट।
• 30-40 कटोरी व गिलास।
• टेबल पर पानी रखने के लिए 10-12 जग। 
• 10-15 लीटर वाले दो तीन कुकर।
• सब्जी एवं अन्य खाना बनाने के लिए बड़े कढाहे।
• यदि आप अपने ढाबे में नाश्ते में छोले भठूरे जैसी सुविधाएँ दे रहे हैं तो इसके लिए अलग सी कढ़ाही और बड़ी छन्नी की आवश्यकता होती है।
• 3-4 चौपिंग बोर्ड की आवश्यकता होती है।
• चावल छानने के लिए परात वाली छलनी की आवश्यकता होती है।
• खाद्य सामग्री की बर्बादी न हो इसके लिए फ्रिज, डी फ्रिज की आवश्यकता होती है।
• कुर्सी, टेबल इत्यादि की आवश्यकता होती है।
• पीने का पानी भरने के लिए टैंकों की जरुरत हो सकती है ।
• तवे की रोटी बनाने की सामग्री जैसे बड़ा तवा, चकले बेलन, चिमटे इत्यादि की भी आवश्यकता होती है।
• तंदूर की आवश्यकता होती है।
• सब्जी इत्यादि को काटने के लिए चाकू, चोप्पिंग बोर्ड इत्यादि की भी आवश्यकता होती है।  

यद्यपि ढाबा खोलने में आवश्यक बर्तनों एवं उपकरणों की लिस्ट ढाबे के आकार, प्रकार और दी जाने वाली सुविधाओं के आधार पर अलग अलग हो सकती है । लेकिन उपर्युक्त दी गई लिस्ट लगभग सभी तरह के ढाबों से मेल खाती है।               

स्टाफ नियुक्त करें (Appoint Staffs in your Dhaba)

हालांकि आप चाहें तो सामान एवं कच्चा माल खरीदने से पहले भी स्टाफ की नियुक्ति कर सकते हैं, ताकि आपको कुक या शेफ बताएगा की उसे उसके किचन के लिए किस किस तरह के सामान की आवश्यकता है। सर्विस करने वाला वैटर बताएगा की उसे ग्राहकों को सर्विस प्रदान करने के लिए और टेबल कुर्सी इत्यादि को अच्छे ढंग से मेन्टेन करने के लिए किन किन चीजों की आवश्यकता होगी। हालांकि एक ढाबे में सर्विस सिस्टम रेस्टोरेंट की तुलना में काफी अलग होता है।

ढाबों में एक किचन में हेल्पर का काम करने वाला भी ग्राहकों तक उनका खान पहुँचा सकता है। इसलिए आपको तय करना होगा की आप अपने ढाबे में मैनपावर स्ट्रक्चर कैसा रखना चाहते हैं। शुरूआती दौर में आपको कम से कम स्टाफ से काम चलाने का प्रयत्न करना चाहिए। क्योंकि इस दौरान आपको खुद को पता नहीं करता की आपका ढाबा (Dhaba Business) चलेगा या नहीं। इसलिए सैलरी के खर्चों को सिमित करना आवश्यक होता है, बाद में जैसे जैसे आपका काम बढ़ता है आप अलग अलग लोगों को उनके कौशल एवं अनुभव के हिसाब से अलग अलग काम सौंप सकते हैं।         

ग्रैंड ओपनिंग कराएँ

यदि आप किसी भीड़ भाड़ वाली जगह पर स्थानीय लोगों को ध्यान में रखकर ढाबा खोल रहे हैं तो आपको इसकी ग्रैंड ओपनिंग करानी होगी। ताकि उस एरिया में रहने वाले लोगों को डे वन से आपके ढाबे के बारे में पता हो, और जरुरत पड़ने पर वे आपके ढाबे तक पहुँच पाएँ।

अपने ढाबे की ग्रैंड ओपनिंग कराने के लिए आप उस एरिया में प्रसिद्ध किसी व्यक्ति को चीफ गेस्ट के तौर पर आमंत्रित कर सकते हैं । इनमें किसी दल का कोई नेता, सामजिक कार्यकर्ता, सांसद, विधायक, मंत्री इत्यादि में से कोई भी हो सकता है।

लेकिन यदि आप किसी नेशनल हाईवे के किनारे या फिर किसी टूरिस्ट डेस्टिनेशन पर अपना ढाबा खोल रहे हैं, तो इसमें आपको ग्रैंड ओपनिंग कराने की आवश्यकता नहीं होती है। क्योंकि यहाँ पर आपके मुख्य ग्राहक के तौर पर स्थानीय लोग नहीं बल्कि टूरिस्ट और यात्रीगण होते हैं। इनको आकर्षित करने के लिए आपको अपने ढाबे के आगे बैनर, साइनेज बोर्ड इत्यादि लगाने की आवश्यकता होती है।    

यह भी पढ़ें

• खुद का रेस्टोरेंट बिजनेस कैसे शुरू करें पूरी जानकारी
• फ़ास्ट फ़ूड का बिजनेस कैसे शुरू करें

यह भी जानें

कैटरिंग बिजनेस कैसे शुरू करें। Catering Business Plan in Hindi.

फास्ट फूड बिजनेस कैसे शुरू करें। How to start Fast Food Business in India.

बेकरी बिजनेस कैसे शुरू करें। How to Start a Bakery Shop in India.

रेस्टोरेंट बिजनेस कैसे शुरू करें। How to Start Restaurant Business in India.

चाय की दुकान कैसे शुरू करें। 6 Simple Steps to Start Tea Shop Business.

मसाला उद्योग कैसे शुरू करें? How to Start a Spice Business in India.

7 Legendary Indian Restaurants in Moscow That are Worth the Hype

BEST INDIAN RESTAURANTS IN MOSCOW

“Mera Joota Hai Japani Yeh Patloon Englishtani Sar Pe Laal Topi Roosi Phir Bhi Dil Hai Hindustani…”

While this song may be old, the sentiments it inspires remains the same. Even as most people may think of Moscow as the wintry capital of Russia, in reality, the city has a rich cultural past and is home to a rich medley of ethnic communities and cuisines that make it a hidden cosmopolitan gem.

Home to some of the most fascinating confluence of Western and Eastern architecture, the capital city of Russia boasts a sizeable Indian population that has stamped its presence quite firmly on the city’s variegated culinary landscape.

So, the next time you’re in Moscow and are yearning for a taste of home, here is a list of 7 best Indian Restaurants in Moscow that come highly recommended by tourists and locals alike.

Before we begin, make sure to follow me on Instagram @ My Yellow Plate

7. DEVI CAFE, MOSCOW

An old-school Indian restaurant that has been a favourite with visiting tourists and localities alike, Devi Cafe serves classic Indian parathas, dals and curries along with several Indo-Chinese fusion dishes like Paneer and Chicken 65. With its cafeteria-like ambience and interiors, Devi Cafe is a perennial favourite with the young population of Indian students studying in Moscow and is quite easy on the pocket, too. Known for serves up spicy tandoori dishes, the cafe also offers its patrons more than 20 varieties of Indian chai, making this place a must-visit for tea-lovers. Where: Mikluho-Maklaya St., 21A Metro Yugo-Zapadnaya, Moscow.

6. OSTOROZHNO SLON

Located in a trendy shopping mall, Ostorozho, Slon or Look Out, Elephant treats Muscovites to traditional Indian thalis cooked in a simple, home-styled manner. Apart from the traditional dal, curries and chapati, the regulars here also rave about their aromatic desserts, refreshing Mango Lassi and Masala Chai. Where: Tsvetnoi Blvd., 15/1 Sixth Floor, Moscow.

5. JAGANNATH

An exclusively vegetarian restaurant with plenty of vegan options, Jagannath is the go-to place if you wish to experience the incredibly rich variety of traditional Indian vegetable-based dishes. However, in true cosmopolitan fashion, Jagganath also offers its patrons contemporary dishes like vegetarian dumplings, tofu nuggets and soya sausages alongside rich Paneer Curry, Dal Makhni and vegetables cooked in different styles. Where: Maroseyka St., 4, Moscow.

4. MOSCOW-DELHI INDIAN RESTAURANT

How does dining at a Dhaba-style restaurant in Moscow sound to you? If you find the notion appealing, then you should definitely head over to Moscow-Delhi restaurant the next time you visit Russia’s dynamic capital city. Lading out large vegetarian thalis that include a mix of Indian dals, curries and sabzi with traditional Indian bread and rice, the restaurant treats its guests to wholesome Indian meals. While the menu is fixed for both lunch and dinner and keeps on changing periodically, this place is worth a visit to get a truly authentic taste of Indian home-style dining. Where: Yermolayevskiy ln 7, Moscow.

3. JAI HIND INDIAN RESTAURANT

Another highly-celebrated spot in Moscow, Jai Hind offers visitors a chance to gorge on delectable North Indian and South Indian delights including a special breakfast menu that encompasses several Indian breakfast staples. Their signature dishes include well-spiced Samosas, Prawn Biryani, Mutton Roganjosh, Madras Chicken Curry, Goan Fish Curry, Butter Chicken, Garlic Naan and a variety of Dosas with different fillings, all of which are served alongside a handpicked selection of the finest Indian wines. Where: Olimpiyskiy Ave., 18/1, Moscow.

2. KHAJURAHO INDIAN RESTAURANT

Named after a famous UNESCO World Heritage Site in India, Khajuraho treats its patrons to heritage Indian dishes cooked as per ancient Ayurvedic principles. All the raw materials that are used in cooking are organic and cooked with a special blend of herbs and spices that are great for your digestive and overall health. Using a truly unique way of cooking that is not often found outside India, Khajuraho is known for its Biryani, Seafood, Chicken Curry and Indian flatbreads alongside a variety of vegetarian, vegan and gluten-free dishes. If you get a chance to visit here, do try their Mango Lassi or classic Indian teas to complement your meal. Where: Shmitovskiy Dr., 14/1 Metro: Ulitsa 1905 Goda), Moscow.

One of the oldest Indian restaurants in Moscow, Darbars is an institution in itself, dishing out authentic Indian dishes amidst classic Oriental settings complete with ornate mirrors, chandeliers and dark wood furnishings. A vegetarian-friendly restaurant with an enticing array of vegan dishes, Darbars offers traditional Indian flavours for every taste and preference with their signature dishes like the Chicken Korma, Malai Kofta, Palak Paneer, Machli Mohtaj, and Hyderabadi Biryani along with a wide variety of Indian flatbreads or naans. Where: Mira Ave., 79, Moscow.

So, which place do you plan on trying on your next trip to Moscow? Let us know in the comments below.

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Moscow's culinary opportunities: How to open a restaurant

Having a nice family-style restaurant in the Russian capital with a flavor of your home country is a popular business option for many expats. But it’s not as easy as it might seem. Here are a few things to consider for potential restaurant-owners.

Thinking it through

First and foremost, one should make sure that owning a restaurant, even a small one, is really something you would like to do. As any kind of business, it takes a significant amount of time and money to manage and develop. “Success in public catering requires hard work, without weekends or holidays,” Ilias Iliadis, owner of Pita&Suvlaki Greek restaurant in Moscow, told Russia Beyond. “It is not as hard to open a place as running it.”

One will need to learn everything about every aspect of a business, from legal, fire and sanitary requirements to managing business partner relationships and hiring experienced staff. “There are many difficulties in this sphere, so you need to be totally in love with what you do to be successful,” says Radomir Krajinovic, owner of Serbian restaurant Optimist.

The number of national cuisine restaurants have grown in Moscow over the last few years.

Market trends

As we noted previously, the economic crisis had led to many Russians cutting back and, as a result, there has been a growth in interest in developing fast food outlets.

Yet, the general dynamic for restaurants is toward growth: According to Poster company 2017 review of trends in the restaurant business, healthy eating, vegetarian food, open kitchen format, craft beer, food trucks (mobile cafes), and regional cuisine are becoming more popular in Moscow. The number of restaurants and bars grow and they compete for custom by offering special deals and interesting dining formats.

“Over the last few years the number of national cuisine restaurants have grown,” says Krajinovic. ”Yes, the crisis has led to fewer people visiting us, but we are still doing well - we are opening a new restaurant soon.”

Iliadis’s venture is also experiencing growth: He opened his first café in city center in 2014 – now he has opened a second restaurant and a third one is on the way.

Of course, setting up a firm without back is impossible. “To open a small restaurant or a cafe one would need 5 million rubles ($87,160),” Vladimir Shalaev, a lawyer at BMS Law Firm, told Russia Beyond. Iliadis confirms this figure. “In our case it was a year before it paid off. Our small restaurant became popular quickly so we had to find a bigger place,” he adds.

“The biggest part of what you’ll need to pay is rent. It is very expensive here,” Krajinovic says. “Other things depend on what one wants. A home-style restaurant might require from seven to 10 million rubles of investment which will pay off in two years.”

Russian banks also offer business loans. “You need to have 30 percent of the necessary investment for the new project and the bank will cover the remaining 70 percent,” says Igor Glukhov, deputy director of Credit Department of RosEvroBank.

If you serve good food and your clients sense it, they will become regulars and inspectors will not come often if they don’t receive complaints.

Legal aspect

The procedure of setting up a legal entity is no different for a foreigner than for a Russian national. “You need to gather all necessary documents to register a firm: Passport, various papers, a receipt of registration fee payment; foreign citizens need to provide a certified passport translation as well,” Shalaev said.

Of course, just registering a company will not be enough. You need to get a license for selling alcohol, rent a place for your café, add it to the commercial register, then get all necessary permits from sanitary and fire inspections, as well arrange for garbage disposal, Shalaev added.

“The legal framework is very similar to that in Greece,” Iliadis says. “The Russian requirements gradually develop to European standards. Of course, like in Greece, there are still some outdated rules, such as having a separate room for peeling potatoes, but inspectors don't take it seriously. No one terrorizes you every day without reason. If you serve good food and your clients sense it, they will become regulars and inspectors will not come often if they don’t receive complaints.”

Krajinovic, who has been running his restaurant since 2012, agrees. “There are no problems. If you follow all the necessary requirements and use fresh products, no one will bother you asking for money,” he says. “A good thing here is that 3-4 months after starting a business you know how much tax you will need to pay, as opposed to Europe, where the percent might change. Here we pay 15-20 percent of our profits.”

How to open a farm in Russia if you're a foreigner

3 years of embargo in russia: the winners and losers, why foreigners can still line their pockets in russia, how a florentine is bringing italian cheese to russia’s far east, 13 bizarre (real) job offers that will make you move to russia.

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More From Forbes

Why is there only one michelin-starred indian restaurant in the u.s..

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Let’s start with a trivia question. How many Indian restaurants in the United States have a Michelin star? Is it five? 10? Actually, there’s just one: Semma, a south Indian restaurant in New York’s West Village known for its tender lamb—and for turning away (most) celebrities who show up without reservations .

Semma is part of Unapologetic Foods, a hot restaurant group—founded by CEO Roni Mazumdar and executive chef Chintan Pandya—that’s built on bold, regional Indian flavors. The New York Times New York Times review of their Masalawala & Sons (a Bengali restaurant that opened in Park Slope in 2022) likened a condiment made with freshly-ground mustard to a “chainsaw.” Dhamaka (on the Lowest East Side) is a blockbuster built on goat kidneys and testicles. Unapologetic’s mission statement is both rebellious and direct: India has a population of 1.4 billion people. Why are so many Americans stuck on chicken tikka masala? Or more troubling: Why has Indian food in the States so often felt like it had to apologize for itself?

As with most entrepreneurs, the journey was personal. Mazumdar came to the States from Kolkata as a middle school kid. Back home, his father had been a lawyer. In New York, he sold fruit out of a cart before becoming a traffic cop. Pandya, meanwhile, emigrated from Mumbai in his 30s, having already cooked abroad at hotels in Singapore (among other locales).

Together they’ve launched seven restaurants since 2017—including an Indian fried chicken joint called Rowdy Rooster—and the business partners excel at both vision and execution. When the New York Times published its list of the 100 best restaurants in New York City in April, two of Unapologeticʼs restaurants made the cut. Said Mazumdar of the team’s innovation: “Nobody could figure out that regional Indian cuisine could stand on its feet more than a week in a place like New York.”

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Being the only Indian restaurant in the country with a Michelin star comes with its own challenges. Over a bowl of original recipe Cheerios—“the supposedly healthier one,” Mazumdar says with a laugh—the Unapologetic Foods founders talk how to beat the reservation bots, teaching Americans to think outside the naan , and (yes) testicles.

The New York Times recently called Dhamaka one of the top 100 restaurants in New York City.

MICKEY RAPKIN: Roni, you once said that Indian food in America was “working really hard to apologize for itself.” When did you first notice that?

RONI MAZUMDAR: You have this generic version of Indian cuisine that no Indian actually wants to eat. The real article, the genuine stuff, the actual food that I’m eating at home—I didn’t think there was any space for it. There was no media conversation, somebody with a megaphone who would say, ‘Hey, this is cool, this is interesting.’ My father and I decided to open a restaurant [in 2011]. The idea was we should serve what we know—food from our region. And nobody bought it. It would just go to waste day after day. I felt defeated. It did something far worse. It further reinforced the core beliefs that I already had—that this food doesn’t belong in a commercial setting. I thought, Let’s put the chicken tikka masala on the menu and survive. And then I met this character.

Goat On The Brain

RAPKIN: You’re known for pushing beyond the boundaries of what people expect—and putting testicles on the menu. Can we talk about testicles?

MAZUMDAR: Start with the goat brains?

Adda Indian Canteen opened in Long Island City in 2018.

CHINTAN PANDYA: Adda had goat brains on the menu. And I remember him saying, “Dude, who’s going to eat this?” I said, “We don’t have to serve 50 portions a night. There’ll be five people who will come up and ask for it because they will love it.”

MAZUMDAR: I didn’t think people beyond a ten-block radius would show up. You’re looking at a menu that has butter chicken, saag paneer—

RAPKIN: Dishes you could get anywhere.

MAZUMDAR: But you don’t know that it’s done in the absolute best version possible with the highest quality of ingredients. On the other side, I’m giving you goat brains. I’m like, Not only is it too familiar then it’s too scary. It’s like every box you can check for no one to ever show up.

ERIC RYAN: There’s something really powerful you said there. I always talk about the intersection of familiar and novel. If it’s too familiar, it’s not differentiated and you don’t get any traction. And if it’s too novel, it’s too scary and there’s too much of a learning curve. It sounds like you really found how to land that intersection the right way.

PANDYA: I always say, There’s a very thin line of difference between a passion and stupidity. If you do something and you succeed, it’s a passion. But if you do the same thing and you fail, you are stupid.

MAZUMDAR: We didn’t hire a McKinsey to tell us what the market was going to be like. We looked within ourselves. It’s the most powerful tool in any entrepreneur’s arsenal.

RYAN: When you looked inside, what did you find?

MAZUMDAR: Some goat brains.

Down To Business

RAPKIN: One of the smart things that you seem to do as a restaurant group is to keep your expenses low. You don’t spend a billion dollars renovating a space. You keep it reasonable so that you can take risks in the kitchen. Is that how you see it?

PANDYA: It’s not that we don’t spend money, but we spend it very wisely. He’s the CEO of the company, he runs the entire company, he’s the face of it. But if there is something where he can find it a few dollars cheaper somewhere, he’ll drive there personally.

MAZUMDAR: When I started, I started everything with a little credit card. It wasn’t that long ago. So for me to all of a sudden start thinking in a different way? The real high, the joy comes from the process of creation. Indian food was truly broken. Because every single person tried to take a subcontinent and shove it down one menu, which is humanly impossible to do. Because it’s a subcontinent.

RAPKIN: Right. Indian food doesn’t mean curry.

Masalawala & Sons (which specializes in Bengali food) opened in Brooklyn's Park Slope neighborhood ... [+] in 2022.

MAZUMDAR: That has been the belief that has driven us more than ‘let’s keep costs low.’ When you start a restaurant that has a focus on Bengal—which is the eastern part of the country where I come from—I think it’s a bad business decision to go and create a 300-seat restaurant. It’s so regional. I wasn’t sure if people would fully understand it or give it the respect that it demands. So, it’s better to do that and keep growing and creating this cluster of various different kinds of things so that at the end of my generation, our children can look back and say, I think we get Indian food a little bit better than before.

RYAN: I love how you said you get that high from the creative and the building process, and I think that’s so true with so many entrepreneurs. It’s addictive, too. You do truly get a high from creating.

MAZUMDAR: But the high is a little bit more than just the creation process. The high is also to be able to push yourself. There’s an incredible joy that you get out of it—to present other people with something that they connect with in a way they never imagined. That little moment of connection is what we all seek as entrepreneurs. That’s life worth living.

Getting A Michelin Star

RAPKIN: Would you take us through the night you won the Michelin star for Semma?

MAZUMDAR: Here’s how much we actually believed we’ll get a star—Chintan had already committed to a different event that night. I’m like, Why did you sign up for this? He’s like, How would I have known?!

PANDYA: I was actually doing a cooking class. And my phone started blowing up.

Semma (with food from chef-partner Vijay Kumar) received its first Michelin star in the fall of ... [+] 2022.

MAZUMDAR: I remember standing there in that room when they announced the name, crowd cheered— I got a little quiet for some reason. And I got a little quiet because somewhere I knew that night we were the only Indian restaurant in the United States of America with a Michelin star. It comes with a tremendous responsibility. Multiple organizations are seeing you as a flag bearer of what the cuisine is becoming. What does that mean for us? What are our core values? Are we going to lose those values the moment the star comes in? Are we going to start changing ourselves because now we have to chase for something else?

RAPKIN: I’m guessing it resonated on many levels. Didn’t your father once tell you that he didn’t have the luxury of being an entrepreneur?

MAZUMDAR: When he retired, I’m like, dad, “If you had to find your purpose, what would it be?” He's like, “Not all of us are born with finding purposes in our lives.” To me that was heartbreaking. And also, I realized, it represented not just my father, but many, many first generation immigrant fathers in this country.

Vegas, Baby.

RAPKIN: All of these big New York restaurants are opening in Vegas. When are we going to see Semma at the Bellagio?

MAZUMDAR : I think—post Dhamaka—we could have done that big ticket blockbuster kind of a restaurant. But instead we opened a fried chicken shop.

PANDYA: It’s a 400-square foot fried chicken shop and everybody was laughing at us.

MAZUMDAR: We got calls from some of the diplomats from India saying, ‘We would like to come in tonight for a reservation. Is there any possibility you can get us a table?’ I’m like, I can’t because there are no real tables. It’s more like a takeout.

RYAN: (laughing) Bring Your Own Table.

Beating The Robots

RAPKIN: If you want to come to Semma, you have to go to Resy and you have to prepay $50. This was designed to beat the robots that were claiming these reservations, is that right?

MAZUMDAR: We didn't have a choice.

RAPKIN: There are apps now where you can buy coveted reservations.

PANDYA: A lot of consumers who were buying these reservations thought that we were selling it. We had to personally explain that we are not making money out of it, somebody else doing it, and if you are buying it, you are paying them. Our system is very clear. He or I want a reservation in the restaurant, we have to request for it, we just can’t walk in and take the table.

RAPKIN: What is the spark between the two of you? When did you realize there was a kinship?

PANDYA: (laughing) When we swiped right on Tinder.

The conversation has been edited and condensed for clarity. Click here for season two’s first episode, where Bombas co-founders Randy Goldberg and David Heath talk Shark Tank, getting lucky, and learning when to say no.

"Cereal Entrepreneur" is a new interview series from Forbes hosted by Method co-founder Eric Ryan ... [+] and journalist Mickey Rapkin

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Ratings and reviews

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Best Thali in Moscow Since moving to Russia a year and a half ago, it’s been a passion of mine to find delicious food or at least the ingredients to cook a curry with. I travelled from Saint Petersburg to Moscow in March 2022 and... enjoyed a weekend visiting the sites, the musical theatre and Jai Hind. I ordered a mango lassi and ate thali - paid in cash and left overjoyed. More

We went to Jai Hind for Indian food but didn't realize it was in a very fancy hotel. And hence ended up in a really posh expensive Indian place, too much for our liking. While service was good and food was tasty, it was a... little too expensive compared to other places we saw. More

During our 4 days stay, visited twice, good food, good service, reasonable ambiance. South Indian as well as North Indian dishes both very good.

Food was mediocre at best, had better from a takeaway, pakora very bland and small no salad But a plate of fried “beige” As some other review stated the wine hardy touched to the bottom of my glass, it was so small. Garlic chilli chicken... was depressing. No flavour no colour, no spice, no sauce, No love put into it. Honest review from someone I would class as an expert in Indian food. Give it a miss please More

Jai Hind is a gem in the Azimut hotel in Moscow. Great Indian cuisine plus friendly and helpful staff. Our waiter over two nights ( yes we went back) gave us great tips about the city. The food is excellent and the fact that it... is located in the hotel just makes it si easy. More

Indian Food in Moscow! Happy to find another Indian restaurant all the way in Moscow! The food was ok nothing much to Crow about! I asked them to make the mutton briyani more spicy! When it arrived on our table It was spicy indeed but... in my view it lacked the real flavour! Their butter chicken was not too bad it went well with the garlic naan! Chicken tills was ok too! Service was fast and the staff very friendly! Can give it a shot if you are around the vicinity! More

Heard good reviews about the nasi briyani here so decided to try. Very wide menu choices. Nice decor. Inside Azimuth hotel at lobby level. Prawn and mutton briyani also available. As per worldwide nasi briyani,(except Singapore), served in chicken pieces.

A rather typical Indian restaurant in a nice hotel. Service was reasonable as the staff’s English wasn’t very good and couldn’t understand that we had made a reservation the day before. However subsequently all went well and we liked the naan we had. Portion wasn’t... big though m the dessert was too sweet for us. More

Our group had gone to Russia last week. We had dinner in this hotel on 01 Oct. It was the most horrible experience for us. The food was not fresh. Sweet dish was not very sweet. Disposable plastic spoons were given for eating sweet dish.

This hotel will never let you miss Indian food from back home. A good spread of North Indian and south indian food might be a little steep but you save on time and travel exp if you go out to any other hotel from your... hotel Azimuth olympic. More

Average Indian food, tiny portions and grossly overpriced for what it is. The service is just adequate. The only good thing about it is that it is open 24-hours so it is convenient for hotel guests.

I recently visited the restaurant with my friends on our trip from Singapore and I was absolutely blown away by the taste of the food, absolutely flavourful and authentic tasting. We couldn't get enough of it, every dish was uniquely delicious. And it was Ponggal... day, (a South Indian festival) and the friendly owner delighted us with some Ponggal dish that just made the whole dining experience homely and warm on a snowy night in Russia. Absolutely recommend. More

it serves some miniscule potions of mish-mash, passing it off as indian curries. taste is poor and the prices are exhorbitant. avoid at all cost.

Came back after a long day and many people recommended this place, so we gave it a try. Have to say the briyani was delicious. The chicken was tasty and rice was fragrant without being overly oily. We also ordered the Bhindi masala and it... was perfectly cooked. service from the floor was good & prompt. Special mention to Rahman for making the effort to connect with diners. Do try this restaurant if you are craving for some good Asian dish. You will not be disappointed More

Craving a little taste of home,my fiance and I made our way to the Olympic hotel in moscow after reading reviews on trip advisor... The food was very good and I must say 90% authentic. We had dosa just because I love south Indian and... even though it wasn't as crispy as I like it,it was good. The main course,butter chicken and dal was excellent. Must try the malabar parantha...it's worth the trip for Indian food and uber is a good way to get there... Just put Olympic hotel into the destination and walk into the lobby and immediately on your left is a good place to quench your indian flavour Craving! More

JAI HIND, Moscow - District Central (TsAO) - Menu, Prices & Restaurant Reviews - Tripadvisor

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What a hidden gem!! I got the Chicken Dum Biryani...possibly the Vijayawada Boneless Chicken, I asked for whichever one was spicer, a small chai and a mango lassi! It was wonderful. I wish I would've eaten at the restaurant vs takeaway so I could ask what the sauces were but then again, I would've spent too much trying everything on the menu. They're still building inside and there's something charming about that, especially with how the breeze was coming in through the doorless door frames. Waiting for the food was peaceful, they had a nice playlist and it didn't take long. It all reminded me of the places Anthony Bourdain would find, I love it. The menu and the food I ordered was authentic, perfectly spiced, real ingredients were used, it was flavorful, balanced and the heat was perfect. It didn't taste commercialized or Americanized, which I greatly appreciated. They even have some cooking equipment imported from India which they were kind to show me when I inquired about it. They said they will be expanding their menu but what they have now is fantastic. I could taste the effort and intention within the food. I'm always looking for places like these especially as someone who wants to taste real authentic cuisine. The portions were generous as well, I am stoked to have leftovers. Definitely coming back!

Fantastic food! A nice balance of heat and flavor. Large portions. Chicken 65 was our favorite. We will be back (often)!

Good South Indian food in Melissa, TX. Glad to see an Indian food spot so close. Parking is pretty limited. There are a few places to sit and wait inside, but is basically a food truck. Fair warning, everything is incredibly spicy. The egg noodles are the favorite from our order. I can't wait until they start to carry curry or masala.

Storming Crab

5.8 miles away from Desi Bandi

Lawana A. said "Me and my husband decided to try this place out. Upon walking in the decor is cool. When approaching the hostess stand the young lady was more interested in her cellphone than looking up to greet us with no eye contact or words…" read more

in Cajun/creole, Seafood

Smokin’ Joes

Monk J. said "Smokin Joe's here also carrying it's legacy of serving high quality pizzas. This Place is a perfect Example of what a fine Dine should look like. Ambience is fairly Good Enough. Service Is bit on the slower side. Usually a wait of…" read more

in Food Trucks, Caterers

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The White House 1600 Pennsylvania Ave NW Washington, DC 20500

FACT SHEET: President   Biden Takes Action to Protect American Workers and Businesses from China’s Unfair Trade   Practices

President Biden’s economic plan is supporting investments and creating good jobs in key sectors that are vital for America’s economic future and national security. China’s unfair trade practices concerning technology transfer, intellectual property, and innovation are threatening American businesses and workers. China is also flooding global markets with artificially low-priced exports. In response to China’s unfair trade practices and to counteract the resulting harms, today, President Biden is directing his Trade Representative to increase tariffs under Section 301 of the Trade Act of 1974 on $18 billion of imports from China to protect American workers and businesses.   The Biden-Harris Administration’s Investing in America agenda has already catalyzed more than $860 billion in business investments through smart, public incentives in industries of the future like electric vehicles (EVs), clean energy, and semiconductors. With support from the Bipartisan Infrastructure Law, CHIPS and Science Act, and Inflation Reduction Act, these investments are creating new American jobs in manufacturing and clean energy and helping communities that have been left behind make a comeback.   As President Biden says, American workers and businesses can outcompete anyone—as long as they have fair competition. But for too long, China’s government has used unfair, non-market practices. China’s forced technology transfers and intellectual property theft have contributed to its control of 70, 80, and even 90 percent of global production for the critical inputs necessary for our technologies, infrastructure, energy, and health care—creating unacceptable risks to America’s supply chains and economic security. Furthermore, these same non-market policies and practices contribute to China’s growing overcapacity and export surges that threaten to significantly harm American workers, businesses, and communities.   Today’s actions to counter China’s unfair trade practices are carefully targeted at strategic sectors—the same sectors where the United States is making historic investments under President Biden to create and sustain good-paying jobs—unlike recent proposals by Congressional Republicans that would threaten jobs and raise costs across the board. The previous administration’s trade deal with China  failed  to increase American exports or boost American manufacturing as it had promised. Under President Biden’s Investing in America agenda, nearly 800,000 manufacturing jobs have been created and new factory construction has doubled after both fell under the previous administration, and the trade deficit with China is the lowest in a decade—lower than any year under the last administration.   We will continue to work with our partners around the world to strengthen cooperation to address shared concerns about China’s unfair practices—rather than undermining our alliances or applying indiscriminate 10 percent tariffs that raise prices on all imports from all countries, regardless whether they are engaged in unfair trade. The Biden-Harris Administration recognizes the benefits for our workers and businesses from strong alliances and a rules-based international trade system based on fair competition.   Following an in-depth review by the United States Trade Representative, President Biden is taking action to protect American workers and American companies from China’s unfair trade practices. To encourage China to eliminate its unfair trade practices regarding technology transfer, intellectual property, and innovation, the President is directing increases in tariffs across strategic sectors such as steel and aluminum, semiconductors, electric vehicles, batteries, critical minerals, solar cells, ship-to-shore cranes, and medical products.   Steel and Aluminum   The tariff rate on certain steel and aluminum products under Section 301 will increase from 0–7.5% to 25% in 2024.   Steel is a vital sector for the American economy, and American companies are leading the future of clean steel. Recently, the Biden-Harris Administration announced $6 billion for 33 clean manufacturing projects including for steel and aluminum, including the first new primary aluminum smelter in four decades, made possible by the Bipartisan Infrastructure Law and the Inflation Reduction Act. These investments will make the United States one of the first nations in the world to convert clean hydrogen into clean steel, bolstering the U.S. steel industry’s competitiveness as the world’s cleanest major steel producer.   American workers continue to face unfair competition from China’s non-market overcapacity in steel and aluminum, which are among the world’s most carbon intensive. China’s policies and subsidies for their domestic steel and aluminum industries mean high-quality, low-emissions U.S. products are undercut by artificially low-priced Chinese alternatives produced with higher emissions. Today’s actions will shield the U.S. steel and aluminum industries from China’s unfair trade practices.   Semiconductors   The tariff rate on semiconductors will increase from 25% to 50% by 2025.   China’s policies in the legacy semiconductor sector have led to growing market share and rapid capacity expansion that risks driving out investment by market-driven firms. Over the next three to five years, China is expected to account for almost half of all new capacity coming online to manufacture certain legacy semiconductor wafers. During the pandemic, disruptions to the supply chain, including legacy chips, led to price spikes in a wide variety of products, including automobiles, consumer appliances, and medical devices, underscoring the risks of overreliance on a few markets.   Through the CHIPS and Science Act, President Biden is making a nearly $53 billion investment in American semiconductor manufacturing capacity, research, innovation, and workforce. This will help counteract decades of disinvestment and offshoring that has reduced the United States’ capacity to manufacture semiconductors domestically. The CHIPS and Science Act includes $39 billion in direct incentives to build, modernize, and expand semiconductor manufacturing fabrication facilities as well as a 25% investment tax credit for semiconductor companies. Raising the tariff rate on semiconductors is an important initial step to promote the sustainability of these investments.   Electric Vehicles (EVs)   The tariff rate on electric vehicles under Section 301 will increase from 25% to 100% in 2024.   With extensive subsidies and non-market practices leading to substantial risks of overcapacity, China’s exports of EVs grew by 70% from 2022 to 2023—jeopardizing productive investments elsewhere. A 100% tariff rate on EVs will protect American manufacturers from China’s unfair trade practices.   This action advances President Biden’s vision of ensuring the future of the auto industry will be made in America by American workers. As part of the President’s Investing in America agenda, the Administration is incentivizing the development of a robust EV market through business tax credits for manufacturing of batteries and production of critical minerals, consumer tax credits for EV adoption, smart standards, federal investments in EV charging infrastructure, and grants to supply EV and battery manufacturing. The increase in the tariff rate on electric vehicles will protect these investments and jobs from unfairly priced Chinese imports.   Batteries, Battery Components and Parts, and Critical Minerals   The tariff rate on lithium-ion EV batteries will increase from 7.5%% to 25% in 2024, while the tariff rate on lithium-ion non-EV batteries will increase from 7.5% to 25% in 2026. The tariff rate on battery parts will increase from 7.5% to 25% in 2024.   The tariff rate on natural graphite and permanent magnets will increase from zero to 25% in 2026. The tariff rate for certain other critical minerals will increase from zero to 25% in 2024.   Despite rapid and recent progress in U.S. onshoring, China currently controls over 80 percent of certain segments of the EV battery supply chain, particularly upstream nodes such as critical minerals mining, processing, and refining. Concentration of critical minerals mining and refining capacity in China leaves our supply chains vulnerable and our national security and clean energy goals at risk. In order to improve U.S. and global resiliency in these supply chains, President Biden has invested across the U.S. battery supply chain to build a sufficient domestic industrial base. Through the Bipartisan Infrastructure Law, the Defense Production Act, and the Inflation Reduction Act, the Biden-Harris Administration has invested nearly $20 billion in grants and loans to expand domestic production capacity of advanced batteries and battery materials. The Inflation Reduction Act also contains manufacturing tax credits to incentivize investment in battery and battery material production in the United States. The President has also established the American Battery Materials Initiative, which will mobilize an all-of-government approach to secure a dependable, robust supply chain for batteries and their inputs.   Solar Cells   The tariff rate on solar cells (whether or not assembled into modules) will increase from 25% to 50% in 2024.   The tariff increase will protect against China’s policy-driven overcapacity that depresses prices and inhibits the development of solar capacity outside of China. China has used unfair practices to dominate upwards of 80 to 90% of certain parts of the global solar supply chain, and is trying to maintain that status quo. Chinese policies and nonmarket practices are flooding global markets with artificially cheap solar modules and panels, undermining investment in solar manufacturing outside of China.   The Biden-Harris Administration has made historic investments in the U.S. solar supply chain, building on early U.S. government-enabled research and development that helped create solar cell technologies. The Inflation Reduction Act provides supply-side tax incentives for solar components, including polysilicon, wafers, cells, modules, and backsheet material, as well as tax credits and grant and loan programs supporting deployment of utility-scale and residential solar energy projects. As a result of President Biden’s Investing in America agenda, solar manufacturers have already announced nearly $17 billion in planned investment under his Administration—an 8-fold increase in U.S. manufacturing capacity, enough to supply panels for millions of homes each year by 2030.   Ship-to-Shore Cranes   The tariff rate on ship-to-shore cranes will increase from 0% to 25% in 2024.   The Administration continues to deliver for the American people by rebuilding the United States’ industrial capacity to produce port cranes with trusted partners. A 25% tariff rate on ship-to-shore cranes will help protect U.S. manufacturers from China’s unfair trade practices that have led to excessive concentration in the market. Port cranes are essential pieces of infrastructure that enable the continuous movement and flow of critical goods to, from, and within the United States, and the Administration is taking action to mitigate risks that could disrupt American supply chains. This action also builds off of ongoing work to invest in U.S. port infrastructure through the President’s Investing in America Agenda. This port security initiative includes bringing port crane manufacturing capabilities back to the United States to support U.S. supply chain security and encourages ports across the country and around the world to use trusted vendors when sourcing cranes or other heavy equipment.   Medical Products   The tariff rates on syringes and needles will increase from 0% to 50% in 2024. For certain personal protective equipment (PPE), including certain respirators and face masks, the tariff rates will increase from 0–7.5% to 25% in 2024. Tariffs on rubber medical and surgical gloves will increase from 7.5% to 25% in 2026.   These tariff rate increases will help support and sustain a strong domestic industrial base for medical supplies that were essential to the COVID-19 pandemic response, and continue to be used daily in every hospital across the country to deliver essential care. The federal government and the private sector have made substantial investments to build domestic manufacturing for these and other medical products to ensure American health care workers and patients have access to critical medical products when they need them. American businesses are now struggling to compete with underpriced Chinese-made supplies dumped on the market, sometimes of such poor quality that they may raise safety concerns for health care workers and patients.   Today’s announcement reflects President Biden’s commitment to always have the back of American workers. When faced with anticompetitive, unfair practices from abroad, the President will deploy any and all tools necessary to protect American workers and industry.  

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The $5 McDonald's meal is making a grand comeback in June — but only for a month

• McDonald's plans to launch a limited-time $5 meal.
• In first-quarter earnings, the company's leadership highlighted how inflation has affected customers.
• Other fast food chains are also worried about affordability.

McDonald's is looking to launch a $5 meal in the US in a move to bring back price-sensitive customers .

The meal includes four items, people familiar with the matter told Bloomberg and Restaurant Business . Customers would choose between two of the chain's signature burgers — a McChicken or a McDouble — and get four-piece McNuggets, fries , and a drink. The $5 promotion would last for a month, Bloomberg reported.

The deal will start on June 25, The Wall Street Journal and other outlets reported.

The discussions about the new deal come three weeks after the fast food giant's first-quarter earnings call, where leadership highlighted how customers are increasingly price-sensitive.

"I think affordability is clearly an area where consumer expectations are heightened," McDonald's chief financial officer Ian Borden said on the call. "Obviously, they're getting hit ," by inflation, he added.

The company previewed a value meal on the earnings call without any specifics. CEO Chris Kempczinski said McDonald's has local value meals around the US, but no standard national offering like competitors do.

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A $5 meal would be a stark drop from current prices, especially in higher-cost cities, according to a Business Insider analysis.

A meal consisting of the same four items — a McChicken, fries, a drink, and four-piece chicken nuggets — costs $18.26 in downtown New York City. In downtown San Francisco, the McChicken version costs $16.15, and the burger variant costs $17.75.

The new bundle would be priced lower than a Happy Meal, which starts at $6.39 in downtown Manhattan.

The company's stock has fallen about 7% year-to-date as investors worry about rising costs and intensifying fast-food competition.

Fast-food chains across the US are grappling with fewer orders from customers who no longer find their meals affordable. Wendy's, Shake Shack , Starbucks and Burger King parent Restaurant Brands International have all said in their latest earnings call that they will exercise caution on prices.

"We're going to stay careful on pricing," Gunther Plosch, Wendy's CFO, said in its earnings call earlier this month. "I don't think we're going to get too greedy."

Fast-food giants have also been hit by California's new minimum $20 hourly wage for limited-service restaurants. Franchisees that have raised prices are worried they may lose customers to sit-in dining chains like Chili's and Applebee's , which are not subject to the wage hike.

McDonald's did not respond to an immediate request for comment sent outside standard business hours.

Watch: US vs India McDonald's | Food Wars

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Russia Steps Up a Covert Sabotage Campaign Aimed at Europe

Russian military intelligence, the G.R.U., is behind arson attacks aimed at undermining support for Ukraine’s war effort, security officials say.

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By Julian E. Barnes

Reporting from Washington

U.S. and allied intelligence officials are tracking an increase in low-level sabotage operations in Europe that they say are part of a Russian campaign to undermine support for Ukraine’s war effort.

The covert operations have mostly been arsons or attempted arsons targeting a wide range of sites, including a warehouse in England, a paint factory in Poland, homes in Latvia and, most oddly, an Ikea store in Lithuania.

But people accused of being Russian operatives have also been arrested on charges of plotting attacks on U.S. military bases.

While the acts might appear random, American and European security officials say they are part of a concerted effort by Russia to slow arms transfers to Kyiv and create the appearance of growing European opposition to support for Ukraine. And the officials say Russia’s military intelligence arm, the G.R.U., is leading the campaign.

The attacks, at least so far, have not interrupted the weapons flow to Ukraine, and indeed many of the targets are not directly related to the war. But some security officials say Russia is trying sow fear and force European nations to add security throughout the weapons supply chain, adding costs and slowing the pace of transfers.

NATO and European leaders have been warning of the growing threat. Prime Minister Kaja Kallas of Estonia said last week that Russia was conducting a “shadow war” against Europe. Prime Minister Donald Tusk of Poland announced the arrest of 12 people accused of carrying out “beatings, arson and attempted arson” for Russian intelligence.

And Prime Minister Jonas Gahr Store of Norway said Russia posed “a real and serious threat,” after his country warned about possible attacks targeting energy producers and arms factories.

Amid the growing concern about sabotage, NATO ambassadors are set to meet next month with Avril D. Haines, the U.S. director of national intelligence. Ms. Haines will provide an intelligence briefing on Russia’s war in Ukraine, but she will also discuss Moscow’s covert sabotage campaign in Europe.

Security officials would not describe their intelligence linking the sabotage to the G.R.U., but American and British spy services have penetrated the G.R.U. deeply. Before the war in Ukraine, the United States and Britain released declassified pieces of intelligence exposing various G.R.U. plans to create a false pretext for Russia’s invasion.

Despite the risk-taking reputation of the G.R.U., U.S. and European security officials said Russia was treading somewhat carefully with its sabotage. It wants to draw attention to the mysterious fires, but not so much attention that it would be directly blamed.

Andrea Kendall-Taylor, a former U.S. intelligence official, said Russia’s plan might be to weaken European resolve. While that outcome may be doubtful, she said it was important for Europe and the United States to come together to respond to the sabotage campaign.

“Russia’s strategy is one of divide and conquer,” said Ms. Kendall-Taylor, now a senior fellow at the Center for a New American Security. “Right now, it’s not a very costly strategy for Russia because we are all responding separately. That is why it is important that over time, we collectivize the response.”

Hoping to do just that, British and other European diplomats have been pressing countries to call out Russian covert operations more aggressively.

One of the first of the recent sabotage acts attributed to Russia was a March fire at a warehouse in London. Authorities say the warehouse was connected with the effort to supply Ukraine but have provided few details.

Security officials briefed on the incident said G.R.U. operatives used a Russian diplomatic building in Sussex, England, to recruit locals to carry out the arson. Four British men have been charged with arson in the attack, and one of them has been charged with assisting a foreign intelligence service.

In response, Britain expelled a Russian military officer working for intelligence services and closed several Russian diplomatic buildings, including the G.R.U. operations center in Sussex.

The use of local recruits, security officials said, has been a hallmark of the recent sabotage campaign. U.S. and European officials said that is partly to make attacks more difficult to detect, and to make them appear to be the result of domestic opposition to supporting Ukraine.

Sabotage acts by Russia in Europe are not unknown. In 2014, Russian military intelligence blew up an ammunition depot in the Czech Republic, although the country did not publicly blame Russia until seven years later.

European governments expelled Russian spies from their capitals after a former Russian intelligence officer was poisoned in Salisbury, England , in 2018 and again following Moscow’s invasion of Ukraine in 2022. The expulsions dramatically curtailed Russia’s ability to mount attacks, said Max Bergmann, the director of the Europe, Russia and Eurasia Program at the Center for Strategic and International Studies.

“There has been a lot of disruption of Russian intelligence activities in Europe,” Mr. Bergmann said. “That caused a pause, and Russian intelligence was consumed by the war in Ukraine. Now they have their footing back and are probably trying to build back up.”

Since the invasion, Russia has appeared intent on not expanding the war into NATO territory. But Ms. Kendall-Taylor said Russia wanted to undermine the alliance and its support for Ukraine.

In the first part of the war, the Russian military performed poorly, and its intelligence agencies were too distracted to conduct covert operations in the West. But with its recent gains on the battlefield and a rebounding military industry, it has dedicated more resources to covert operations.

“They want to take the war to Europe, but they don’t want a war with NATO,” Ms. Kendall-Taylor said. “So they are doing all these things that are short of conventional attacks.”

Forging a proper response, however, will be difficult. The United States and Europe have already imposed sanctions on Russia and expelled Russian spies.

“We are in a very delicate situation because things are already on edge, the Kremlin is already paranoid,” Mr. Bergmann said. “So Western leaders have to tread very carefully with how they respond.”

Julian E. Barnes covers the U.S. intelligence agencies and international security matters for The Times. He has written about security issues for more than two decades. More about Julian E. Barnes

Are tacos and burritos sandwiches? A judge in Indiana ruled yes.

The judge ruled that tacos and burritos are “Mexican-style sandwiches,” reigniting the age-old debate.

It’s a question that has stood the test of time — and one that fed a years-long legal battle in an Indiana city.

Are tacos considered sandwiches?

According to one judge in Fort Wayne, Ind., the answer is yes. And he says burritos are sandwiches, too.

Allen County Superior Court Judge Craig J. Bobay wrote in a ruling Monday that tacos and burritos are “Mexican-style sandwiches.” Bobay made the decision in a case reviewing whether a restaurant, “Famous Taco,” could open a new location at a Fort Wayne shopping center.

The zoning policy for the property prohibits fast food, but allows exceptions for restaurants whose primary business is to sell “made-to-order” or Subway-style sandwiches. A city commission denied the request.

But Famous Taco, Bobay ruled, is allowed at the shopping center because it would serve “Mexican-style sandwiches,” and the zoning policy “does not restrict potential restaurants to only American cuisine-style sandwiches.” Hypothetically, other restaurants that serve made-to-order items, including “Greek gyros, Indian naan wraps or Vietnamese banh mi,” would also be allowed, Bobay wrote in his decision.

Attorneys for the Fort Wayne Plan Commission and the resident trying to open the Famous Taco restaurant in the shopping center did not immediately respond to requests for comment Wednesday.

A spokesperson for the Allen County Superior Court said Bobay does not comment on cases on his docket. But his ruling brought “the most food-related feedback” to the court, spokesperson John McGauley said. It also probably marked, McGauley added, the first time a ruling from the court had “shown up on Barstool Sports .”

The Indiana court is not the first to consider the legality of a food’s categorization.

• Contrary to Bobay, a Massachusetts judge in 2006 ruled that tacos, burritos and quesadillas were not sandwiches. In that case, Panera Bread sued White City, Mass., for allowing Qdoba to lease space at a shopping center, alleging that the city had violated an exclusivity clause preventing leases with other businesses “that primarily sell sandwiches.” Judge Jeffrey Locke wrote that the agreement did not explicitly define sandwiches, adding that tacos, burritos and quesadillas are not commonly understood to be sandwiches.
• In March 2023 , a federal court ruled that American cheesemakers can label their product “Gruyère,” even if it is not made near the French-Swiss border, where the rich cheese originated.
• An Illinois court is considering whether Buffalo Wild Wings falsely advertises its “boneless wings.” Last year, a Chicago resident sued the company, alleging that the wings he had bought were actually chicken breast.
• Even Supreme Court justices have been asked to weigh in on food debates. During a 2018 appearance on “The Late Show with Stephen Colbert,” the comedian asked Justice Ruth Bader Ginsburg to decide whether hot dogs were considered sandwiches . She said they were.

In 2005, the Agriculture Department published its own view on the sandwich debate in its Food Standards and Labeling Policy Book . The book stipulates that a burrito is a “Mexican style sandwich-like product.”

Another theory that led to much online debate is the Cube Rule , which categorizes food based on the location of the starch. Using the Cube Rule, a burrito is a calzone, or a dish fully enclosed in starch, and a taco is just that — a taco, or a product with starch on the bottom and two opposing sides.

A hot dog is also considered a taco under the Cube Rule.

Fort Wayne’s own food fight dates back to 2022, when resident Martin Quintana , the developer of the shopping center property, wanted to allow the Famous Taco restaurant to open there, but a nearby condominium association raised concerns that the business violated the property’s zoning policy.

Discussions with Fort Wayne’s Plan Commission about whether to allow Famous Taco to open under an amendment to the original zoning policy followed. The policy did not allow fast-food restaurants such as Wendy’s and McDonald’s, but made an exception for sandwich businesses, citing examples including Subway and Jimmy John’s. Restaurants under the exception could not have outdoor seating, drive-through service, alcohol sales or outdoor speakers.

At an October 2022 meeting, Quintana told the Plan Commission that the disagreement over Famous Taco had “kind of became an argument of … is a taco a sandwich or not.”

Ultimately, the commission did not approve the amendment, denying approval for Famous Taco — a decision Quintana asked the court to review in December 2022.

In his decision this week, Bobay ruled that Famous Taco “is permissible under the terms of the original” policy and could classify as a restaurant serving “made-to-order” or Subway-style sandwiches.

With that, at least for now, the judge seems to have wrapped up the sandwich beef in Fort Wayne.

“No amendment was necessary,” Bobay wrote.