Rajib Roy is proposing to open an Indian specialty restaurant called Mayuri & Mash in Rotorua, New Zealand. The 3 sentence summary is: The restaurant aims to offer authentic Indian cuisine for all age groups and dietary preferences in Rotorua, which currently has limited quality Indian restaurant options. Rajib has extensive experience in the hospitality industry and wants to be his own boss. Market research found that people are interested in Indian food and willing to spend on dining out and takeaway. The financial projections estimate breaking even within one year of operations.

1. Applied Hospitality
Management project
Presented by
Rajib Roy
1

2. KIA ORA AND WELCOME
TO THE NEW UPCOMING
PROJECT OF
MAYURI & MASH
2

3. INTRODUCTION
Name :- Rajib Roy
Experience :- Having a vast experience in Hospitality industry with Hotels and cruise liners.
Reason :- I want to be my own boss and implement my own idea into operation by using my
analytical skills, creativity and the years of experience in the hospitality industry.
Rotorua has limited number of Indian Restaurant with less quality and standard. So I want to take the
opportunity to stand out of the crowd by providing exceptional service.
Service :- Personalised, take-a-way and home delivery.
Target Market :- People of all age group who are passionate having Indian cuisine.
3

4. OUTLINE
Company Profile
Environmental Scanning
Research Method
Marketing
Organization
Financials
Critical risk
Conclusion
4

5. ABOUT THE COMPANY
Mayuri & Mash is an Indian specialty restaurant
located in Rotorua in Haumoana , boast to offer
authentic food from different regions of India.
The restaurant aims to cater every section of
society of different ethnicity and dietary
requirement by keeping vegetarian and non-
vegetarian products in the menu.
At the heart of multi specialty cuisine lies
couple of very popular dishes are Doi Maach
,Chingri malai curry followed by traditional
Indian dessert gajar halawa.
We use traditional tandoors which have a clay
pot and are fired by charcoal. They give our
naans and meat their authentic flavour.
We also use Halal product in our menu.
Good health and happiness. Enjoy!
5

6. ENVIRONMENTAL SCANNING
PESTLE analysis
Political - Changes in government regulation
impacts business operation like profit and salary
and wages.
Economical – Increase in taxes , decrease in
footfall, staff payment as per minimum wage
act 1983.
Social – Health trend, product knowledge for
staff.
Technological – T.V, mobile app, advertisement,
social media like Facebook, Twitter
Legal - food safety, employee and guest safety
Environmental- use of solar energy and less use
of electricity, proper disposable of garbage and
optimum utilization of resources.
Porter 5 forces
Bargaining power of supplier – To avoid
monopoly business try to study the market by
identifying supplier providing the same product
at best competitive price.
Bargaining power of buyer – Having a number of
competitors in the market need to identify vendor
who are able to supply products at best negotiated
rates.
Threat of new entrant – The Mayuri& Mash
being the new upcoming restaurant may be threat
to others.
Threat of Substitution – As the product priced are
very reasonable with best ambience in the town
the price for substitution is very limited.
Competitive rivalry – There is no competitive
rivalry for the new restaurant.
6

7. Restaurant Name
Peak Season Customer
turnover
Slack Season Customer
turnover Target sale Analysis
Alexander Bar and
Restaurant 1000 50 10,000
Since it’s an event based there is chances of greater
guest response which result to higher sales
Paradise Restaurant 400 150 7000
Due to quality and traditional Indian taste food lover
love to dine at moderate price.
Bawarchi Indian
Restaurant 350 100 5000
A casual dining which offers Indian fast food at very
low price with variety on menu
Trade Survey
Location Date & Time Sapling Method Analysis
St. Luke’s Mall 20.03.2018 – 23.03.2018
02:30PM
Systematic Method The targeted age group were baby boomers who were quite cordial,
and some ignored. But the results were matched according to my
expectation.
AIS Dormitory 15.03.2018 – 17.03.2018
10:00PM
Systematic Method Targeted group were International students from all age group who
were quite eager to explore New Zealand
Britomart 09.03.2018 – 12.03.2018
05:30PM
Systematic Method The targeted age group for survey were working class who prefer to
travel out of city during weekends.
Customer Survey
Desk research
Online Research :- Current trends , customer reviews ,use of technology ,use of social media
Print Media :- Newspaper, leaflet, template
7

8. 0
2000
4000
6000
8000
10000
12000
Peak Season
Customerturnover
Slack Season
Customerturnover
Target sale
Trade Survey
Alexander Bar and Restaurant Paradise Restaurant
Bawarchi Indian Restaurant
0 5 10 15 20 25 30 35
EatingIndian Cuisine
Frequency
Frequency of visiting Indian
Restaurant
Frequency of ordering Take -away
food
Spendinglimit
Heads
Annual income
Heads
Willingto travel
Heads
Customer Survey
Series1 Series2 Series3
8

9. Service/Uniqueness
Services offered :-
Personalized service, Take-
away, Customized
menu, Organized small
events.
Uniqueness:- Strategic
location facing the beach and
only multi cuisine restaurant
in that area, live fusion music
and have skilled staff.
Target Market
Promotional
Schedule
SUGGESTIONS
Who- Baby
boomers, Tourist, Internati
onal students, Couples and
family.
Size – The International
tourist & baby boomers
comprises of major target
market size.
Media Timing Costing
Social media
(Facebook,
Instagram)
Every day, N/A
FM 92.9
Radio live
8:00 am to 8:30am $500
FM 95.9
FM
5:30pm to 7:00pm $500
Pamphlets
Monday,
Wednesday, Saturday
after startingthe
business.
$800
Tv
One-week
continuous in-between
break hours (05:00pm-
7:00pm)
$1,000
9

10. OPERATIONS
Business Location Business looks
Production
Process
10

11. OPERATIONS CONT.….
Competition Distribution
11

12. PRODUCT PRICING
Menu list and pricing Plant, property and equipment
Sl.no Items
Quantity
Price per unit
Total
Price
1 Delta stand up freezer 1 2,900 2,900
2 Two-door chiller 1 2,245 2,245
3 Food processor 1 190 190
4 Deep fat fryer 1 600 600
5 Electric range 2 750 1,500
6 Dishwasher (Euro) 1 3,356 3,356
7 Blender/Mixer 2 208 416
8 Griller for sandwich 1 199 199
9 Microwave 2 160 320
10 Work Station 2 2,000 4,000
11 Salamander 1 4,100 4,100
12 Ice Machine 1 3,000 3,000
13 Stainless steel rack 2 200 400
Kitchen wares:
1 Stainless Steel Cooking set 2 600 1,200
2 Frying pans 6 132 790
3 Chopping Board 3 34 100
4
Kitchen Knife set
chopping board
1 395 395
5 S.S Mixing Bowl 4 82 325
6 Saucepan 4 30 120
7 Food Containers 10 15 150
8 S.S. Stockpots 5 80 400
Restaurant
1 Mocha Chair Upholstered 45 43 1935
2 SM France Table 3 55 165
3 S.M. France Round Table 3 60 180
4 S.M. Square table 4 90 360
5 Dinner Table for two 4 95 380
6 Bar 5-seater Sofa 2 630 1260
7 Corner Sofa 1 3600 3600
9 Bar Stool 3 192 576
Cutlery/Corckery/glassware 200 8 1600
Items Rate
Chola Bhatura 8
Dosa 10
Pav Bhaji 8
Dal Makhani 9
Yellow Dal 8
Palak Paneer 10
Mixed Vegetable 12
Chicken Tikka 12
Chicken Tikka Masala 15
Doi maach 15
Chingri malai curry 16
Lamb curry 15
Jelabi 7
Gajar halawa 12
Payasam 10
Beverages
Newton Forrest 12
Malbec 12
Kaapzicht Pinotage 15
Foxes Island 15
Nevis Bluff Pionet Gris 10
Smirnoff 10
Bacardi Black Lebel 10
Calsberg 9
Hendican 9
Fruit Juice 5
Soft Drinks 4
12

13. FINANCIALS
• Equity $125,000
• Loan $ 400,000 ( for 2 years)
• These are to be used for procuring PPE and operational
stock .
13

14. BREAK EVEN ANALYSIS
Mayuri & Mash
Projected cash flow
statement
for the year ended 31
December 2019 Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Opening Cash balance 0 492716 477555 462502 447105 433687 420312 411503 398469 402183 405233 409482
Sales/cash receipts /
revenue 33161 33828 33197 30685 30709 30658 35099 30874 40594 41381 42728 43008
Total Expences 85401 48989 48250 46064 44127 44033 43908 43908 40308 40431 39977 38227
Total surplus from operations
(sales -expenses) -52240 -15761 -15053-15397-13418-13375 -8809 -13034 286 950 271 4781
14

15. PROJECTED CASH FLOW 2019-20
Mayuri & Mash
Cash flow statement
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Projected cash flow 2019 -52,240 -15161 -15053 -15397 -13418 -13375 -8809 -13034 286 950 271 4781
Projected cash flow 2020 1,924 7631 6962 4299 4325 4271 4738 4500 4194 4194 7136 7702
-52,240
-15161 -15053 -15397
-13418 -13375
-8809
-13034
286 950 271
4781
1,924
7631 6962
4299 4325 4271 4738 4500 4194 4194
7136 7702
-60,000
-50,000
-40,000
-30,000
-20,000
-10,000
0
10,000
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Projected cash flow - 2019-2020
Projected cash flow 2019 Projected cash flow 2020
15

16. ORGANISATION
Employees
Designation Total Heads Designation Total Heads
Restaurant
Manager
1 Executive Chef 1
Restaurant
Supervisor
1 Sous-Chef 1
Waiter (Full
Time)
4 Cook (Full/Part
Time)
6
Waiter (Part
Time)
4 Kitchen Helper 3
Organisation structure
Owner
Restaurant
Manager
Restaurant
Supervisor
Waiter (Full
Time )
Waiter
(Part
Time)
Executive
chef
Cook(Full/
Part Time)
Kitchen
helper
Sous –
Chef
16

17. CRITICAL RISK 17

18. SAMPLE OF RESTAURANT AND FOOD 18

19. CONCLUSION
To sum up I wish to borrow $4,00,000NZD for a period of 2 year and I will be
investing 1,25,000.
My business is good for investment because ………..
• No competitors and sole operator in the locality.
• A good opportunity for people in the locality and a destination for tourist.
• Positive response from survey
19