Restaurants

COLLEGE OF

MANAGEMENT

STUDIES

“SURVEY PROJECT”

TOPIC:-

RESTAURANT ANALYSIS

TEACHER:

PROF.SUCHETA

NAME ROLL NO.

ANISH CHAJED 110

RUPAL DEDHIA 114

VIRAL DHAROD 116

KANCHI JAIN 131

JIGNESH LAD 143

FALGUNI MAKWANA 145

ROHIT MAKWANA 147

NISHIT MEHTA 154

“RESTAURANT”A restaurant prepares and serves food and drink to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models. Restaurants may include wait staff, others provide counter service, and some are buffet style. The employees are:

busboy

cook

waiter

waitress

cashier

A restaurant owner is called a restaurateur; both words derive from the French verb restaurer, meaning "to restore". Professional artisans of cooking are called chefs, while prep staff and line cooks prepare food items in a more systematic and less artistic fashion.

“History”China

Food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, China's northern capital during the first half of the Song Dynasty (960–1279). With a population of over 1 million people, a culture of hospitality and a paper currency, Kaifeng was ripe for the development of restaurants. Probably growing out of the tea houses and taverns that catered to travellers, Kaifeng's restaurants blossomed into an industry catering to locals as well as people from other regions of China.[1] Stephen H. West argues that there was a direct correlation between the growth of restaurant businesses and institutions of theatrical stage drama, gambling, and prostitution which served the burgeoning merchant middle class during the Song.

Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant much choice was available, and people ordered the entree they wanted from written menus.[1] An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty

The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s, while it is also known that many restaurants were run by families formerly from Kaifeng.

Ma Yu Ching's Bucket Chicken House was established in Kaifeng in 1153 AD during the Jurchen-controlled Jin Dynasty (though documentation does not exist to prove continuous service) and is still serving meals today.

Islamic world

Restaurants came into existence throughout the medieval Islamic world from roughly around the same time as China. The Islamic world had "restaurants where one could purchase all sorts of prepared dishes." These restaurants were mentioned by Al-Muqaddasi (born 945) in the late 10th century.[5]

Restaurants in medieval Islamic Spain served three-course meals, which was earlier introduced in the 9th century by Ziryab, who insisted that meals should be served in three separate courses consisting of soup, the main course, and dessert.[6]

The concept of the take-away restaurant was later developed by the Bengali Muslim entrepreneur Sake Dean Mahomed (1759–1851). After migrating to England, he founded the Hindoostanee Coffee House in 1810. It was an Indian curry house that operated on George Street, Central London.

Western world

In the West, while inns and taverns were known from antiquity, these were establishments aimed at travellers, and in general locals would rarely eat there. Restaurants, as businesses dedicated to the serving of food, and where specific dishes are ordered by the guest and generally prepared according to this order, emerged only in the 18th century. According to the Guinness Book of Records, the Sobrino de Botin in Madrid, Spain, is the oldest restaurant in existence today. It opened in 1725. Another claim to be the world's oldest restaurant is made by Stiftskeller St. Peter in Salzburg, which has been in existence since 803 AD, since the time of emperor Charlemagne.[8]

The term restaurant (from the French restaurer, to restore) first appeared in the 16th century, meaning "a food which restores", and referred specifically to a rich, highly flavoured soup. It was first applied to an eating establishment in around 1765 founded by a Parisian soup-seller named Boulanger. The first restaurant in the form that became standard (customers sitting down with individual portions at individual tables, selecting food from menus, during fixed opening hours) was the Grand Taverne de Londres (the "Great Tavern of London"), founded in Paris in 1782 by a man named Antoine Beauvilliers, a leading culinary writer and gastronomic authority[9] who achieved a reputation as a successful restaurateur. He later wrote what became a standard cookbook, L'Art du cuisinier (1814).

Restaurants became commonplace in France after the French Revolution broke up catering guilds and forced the aristocracy to flee, leaving a retinue of servants with the skills to cook excellent food; whilst at the same time numerous provincials arrived in Paris with no family to cook for them. Restaurants were the means by which these two could be brought together — and the French tradition of dining out was born.

A leading restaurant of the Napoleonic era was the Véry, which was lavishly decorated and boasted a menu with extensive choices of soups, fish and meat dishes, and scores of side dishes. Balzac often dined there.[10] Although absorbed by a neighboring business in 1869, the resulting establishment Le Grand Véfour is still in business.

The restaurant described by Britannica as the most illustrious of all those in Paris in the 19th century was the Café Anglais (the "English coffee-shop") on the Boulevard des Italiens, showing for a second time the high regard that Parisians evidently had for London, England, and the English — at least when it came to naming their restaurants.

Restaurants then spread rapidly across the world, with the first in the United States (Jullien's Restarator) opening in Boston in 1794. The oldest restaurant with contiguous operation in the United States, Union Oyster House is also in Boston and has been open since 1826.[11] Most restaurants continued on the standard approach of providing a shared meal on the table to which customers would then help themselves (Service à la française, commonly called "family style" restaurants), something which encouraged them to eat rather quickly. Another formal style of dining, where waiters carry platters of food around the table and diners serve themselves, is known as Service à la russe, as it is said to have been introduced to France by the Russian Prince Kurakin in the 1810s, from where it spread rapidly to England and beyond. The familiar pattern of service where customers are given a plate with the food already arranged on it is called "American Service," though it surely did not originate in America...

Types of restaurants

Restaurants range from unpretentious lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal, or even in rare cases formal wear.

Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready, and the customers pay the bill before leaving. In finer restaurants there will be a host or hostess or even a maître d'hôtel to welcome customers and to seat them. Other staff waiting on customers include busboys and sommeliers.

Restaurants often specialize in certain types of food or present a certain unifying, and often entertaining, theme. For example, there are seafood restaurants, vegetarian restaurants or ethnic restaurants. Generally speaking, restaurants selling "local" food are simply called restaurants, while restaurants selling food of foreign origin are called accordingly, for example, a Chinese restaurant and a French restaurant

43%

33%

10%

13%

TYPES OF OUTLETS

fast foodthelewaladhabahang out parlour

Outlets Numbers

Fast food 13

Thelewala 10

Dhaba 3

Hang out parlous 4

Dishes Numbers

Chinese 14

Junk food 19

South Indian 15

Punjabi 15

Sea food 5

Gujarati 8

“Age wise demand”AGE GROUPS CHINES

EJUNK FOOD

PUNJABI

SOUTH INDIAN

SEA FOOD

GUJARATHI

TOTAL

5-18 13 18 6 2 1 1 4118-40

10 18 5 13 5 2 53

40-60

4 6 5 11 5 4 35

60+ 1 0 6 3 1 8 19

Customers in the age group of 5-18

Demand more of junk food like sandwiches, pizza, bhel puri sev puri etc.

They demand less for sea food and gujarati food.

As shown in the pie chart

chinese; 14

junk food; 19

south indian; 15

punjabi; 15

sea food; 5gujarati; 8

Customers in the age group of

They demand less for Chinese,

Customers in the age group of 40-60

Demand more of south Indian, junk food.

They demand less for Chinese and gujarati food.

As shown in the pie chart

Customers in the age group of 18-40

Demand more of junk food like sandwiches, pizza, bhel puri sev puri etc.

They demand less for sea food and gujarati food.

As shown in the pie chart chinese

32%

junk food44%

punjabi 15%

south indian

5%

sea food2%

gujarathi2%

5-18

chinese19%

junk food34%

punjabi 9%

south indian25%

sea food9%

gujarathi4%

18-40

chinese11%

junk food17%

punjabi 14%

south indian31%

sea food14%

gujarathi11%

40-60

“FOOD DEMANDED BY DIFFERENT AGE

GROUPS”

In the age group of 5-18 there are total 41 customers out of which 13 customers demand for Chinese.

In the age group of 18-40 there are total 53 customers out of which 10 customers demand for Chinese.

In the age group of 40-60 there are total 35 customers out of which 4 customers demand for Chinese.

In the age group of 60+ there are total 19 customers out of which 1 customer demands for Chinese.

chinese5%

punjabi 32%

south indian16%

sea food5%

gujarathi42%

60+

Age Group

Chinese

5-18 1318-40 1040-60 460 above 1

In the age group of 5-18 there are total 41

customers out of which 18 customers demand for junk food.

In the age group of 18-40 there are total 53 customers out of which 18 customers demand for junk food.

In the age group of 40-60 there are total 35 customers out of which 6 customers demand for junk food.

In the age group of 60+ there are total 19 customers out of which 0 customer demands for junk food.

5--18 18-40 40-60 60+0

2

4

6

8

10

12

14

chinese

Age Group

Dem

and

Age Group

Junk food

5-18 1818-40 1840-60 660 above 0

In the age

group of 5-18 there are total 41 customers out of which 6 customers demand for South Indian.

In the age group of 18-40 there are total 53 customers out of which 5 customers demand for South Indian.

In the age group of 40-60 there are total 35 customers out of which 5 customers demand for South Indian.

In the age group of 60+ there are total 19 customers out of which 6 customer demands for South Indian.

5--18 18-40 40-60 60+0

2

4

6

8

10

12

14

16

18

20

junk food

Age Group

dem

and

Age Group

South Indian

5-18 618-40 540-60 560 above 6

In the age

group of 5-18 there are total 41 customers out of which 2 customers demand for Punjabi.

In the age group of 18-40 there are total 53 customers out of which 13 customers demand for Punjabi.

In the age group of 40-60 there are total 35 customers out of which 11 customers demand for Punjabi.

In the age group of 60+ there are total 19 customers out of which 3 customer demands for Punjabi.

5--18 18-40 40-60 60+4.4

4.6

4.8

5

5.2

5.4

5.6

5.8

6

6.2

south indian

Age Group

Dem

and

Age Group

Punjabi

5-18 218-40 1340-60 1160 above 3

In the age group of 5-18 there are total 41

customers out of which 1 customers demand for Sea Food..

In the age group of 18-40 there are total 53 customers out of which 5 customers demand for Sea food

In the age group of 40-60 there are total 35 customers out of which 5 customers demand for Sea Food.

In the age group of 60+ there are total 19 customers out of which 1 customer demands for Sea Food

5--18 18-40 40-60 60+0

2

4

6

8

10

12

14

punjabi

Age Group

Dem

and

Age Group

Sea Food

5-18 118-40 540-60 560 above 1

5--18 18-40 40-60 60 +0

1

2

3

4

5

6

sea food

Age Group

Dem

and

In the age group of 5-18 there are total 41 customers out of which 1 customers demand for Gujarati

In the age group of 18-40 there are total 53 customers out of which 2 customers demand for Gujarati

In the age group of 40-60 there are total 35 customers out of which 4customers demand for Gujarati.

In the age group of 60+ there are total 19 customers out of which 8 customer demands for Gujarati.

5--18 18-40 40-60 60+0

1

2

3

4

5

6

7

8

9

gujarati

Age Group

Dem

and

Age Group

Gujarati

5-18 118-40 240-60 460 above 8

“WHICH FACTORS ACCORDING TO HOTEL MANAGERS INCREASES THEIR SALES?”

Price s

tructu

re

Complimen

tary

Fash

ion influen

ce

Seaso

ns

Atmosp

here

Presen

tations

Liquor p

arlor

16

43

76

34

Factors influencing sales

Factors influencing sales

By how much units

Price structure 16Complimentary 4Fashion influence

3

Seasons 7Atmosphere 6Presentations 3Liquor parlor 4

From the above chart we can see that “price structure” factor boosts the sales of the outlets followed by season influences and atmosphere.

“RECESSION ATTACK”DOES RECESSION ATTACK ALL THE FOOD OUTLETS AND HOW MUCH

Outlets Yes NoFast food 10 5Thelewala 1 5Dhaba 3 0Hang out parlor 4 1

The recession attacks the food outlets but not all.

The above table and the following pie chart prove it clearly.

Fast food outlets are badly struck with recession. Thelewala has no effects because of its price

structure as shown in the “FACTORS INFLUENCING SALES” chart.

Dhabas also fall prey to the recession period. Hang out parlor also faces the recession attack.

.

Fast food56%

Thelewala6%

Dhaba17%

Hang out parlor22%

Yes recession attacks

“CONCLUSION”This was a very nice project. We got practical experience how business is done means how everything gets affected with rise and fall in any one commodity as everything is interlinked with each other. We came to know how economics is enliven in each and every commodity or product. We learnt that we can relate everything with economics and get the answers relating the data to the given theories by various economists. There were clashes amongst our group members also about how to do the project as it was very unique. It was due to clashing of viewpoints that we could come up with the best possible ideas. It was a lovely experience going to various places, talking to different people recording their opinions for further study and estimation. It was based on these recordings we prepared our diagrams. We became aware how recession not only affects theleawlas but also owners of big restaurants. How they deal with the problems and come up with a solution. With the practical experience we learnt how everything can be related to economics and get even boring things interesting. It was awesome working on this project. Thank you Sucheta mam. Looking forward for many such interesting projects.

“Following is the survey we form used to do the survey”

“SURVEY FORM”

Name of the Outlet: ______________________

Type of the Outlet: Fast Food Thelewala

Dhaba Hangout Parlour

Kind of the restaurant: Veg NonVeg

Types of food available: Chinese Junk Food

South Indian Punjabi Sea Food

Others_______________________________________

Age wise demand for food:

5-18:__________________________________________

18-40:_________________________________________

40-60:_________________________________________

60 and above: __________________________________

What increases your sales?

Price Structure Complimentary Food Fashion Influence Season Atmosphere Presentation Liquor Parlour

How much do you spend on your marketing? __________________________________________

Effect on Restaurants due to Malls?

Positive Negative

Does recession have any effect on your business?

__________________________________________

Does Foreign Brands like McDonalds & Domino’s affect Local Brands?

Yes No