view that guests would have from the restaurant. The restaurant would cater
to all the three meals for the day, viz. breakfast, lunch and dinner.
There would be buffet for Breakfast, providing Continental, Italian and
American options, along with varieties of drinks, to suit the needs of each
individual, ranging from kids to adults to seniors. A special feature of
providing Muffins, cakes and juices as take away would also be introduced,
to differentiate the restaurant from others in the vicinity.
For lunch and dinner, the guests would have a choice, to go for Buffet or
order A-la carte, based on their likes and dislikes.
The restaurant will remain open from 8 AM to 10 PM from Monday to
Thursday and open from 10 AM to 12 AM from Friday to Sunday. The average
per-person cost for the food ranges from $35 for breakfast to $65 for lunch
and dinner.
Based on the assumption given above, for lunch and dinner and a reasonable
assumption taken for breakfast, the restaurant is expected to generate an
average revenue of $450,000 per month.
Report covers various aspects, such as feasibility of the project, venue
design and its implications on the revenues from the project, financial
viability of the project, market feasibility of the sector as a whole, analysis of
the competitors in the region, evaluation of profitability based on Porter’s

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