MINI PROJECT REPORT

Submitted in partial fulfillment of Master of Business Administration

Session-2021-2022

“LUXAREA LOUNGE ”

Faculty Guide Submitted By:

[Link] Pandey Garima Mishra

Associate Professor 31112

PRANVEER SINGH INSTITUTE OF TECHNOLOGY Affiliated to Dr. A.P.J.

1|
Page
 2|
Page
DECLARATION

I hereby declare that this submission is my own work. It contains no material previously

published or written by another person, nor has these materials to a substantial extent been

accepted for the award of any other degree or diploma of the university or other institute of

higher learning.

Garima Mishra

3|
Page
CERTIFICATE

4|
Page
ACKNOWLEDGEMENT

Mini Project Report is the one of the important parts of MBA program, which has helped

me to gain lot of experience, which will be beneficial in my succeeding career. For this

with an ineffable sense of gratitude I take this opportunity to express my deep sense of

indebtedness and gratitude to Dr. S. K. Bhalla, Director - Pranveer Singh Institute of

Technology and Dr. Harit Kumar, Head of Business Administration Department,

for their encouragement, support, and guidance in carrying out the project.

I am very much thankful to, my Project Guide Dr. Anurag Pandey, Associate Professor,

Department for Business Administration for his interest, constructive criticism,

persistent encouragement and untiring guidance throughout the development of the

project. It has been my great privilege to work under his inspiring guidance.

I am also thankful to my parents and my friends for their indelible co-operation for

achieving the goals of this study.

5|
Page
Table of Contents
DESIPTION OF BUSINESS IDEA......................................................................................................

INTRODUCTION...........................................................................................................................

Importance and Relevance of Business Plan......................................................................................

FEASIBILITY ANALYSIS............................................................................................................

Concept Testing.................................................................................................................................

Usability testing.................................................................................................................................

INDUSTRY AND MARKET FEASIBILITY...............................................................................

Target Industry Attractiveness...........................................................................................................

Pestle analysis....................................................................................................................................

ORGANIZATIONAL FEASIBILITY...........................................................................................

Resource Sufficiency..........................................................................................................................

HUMAN RESOURCE EXPENSES:..........................................................................................................

FINANCIAL FEASIBILITY..........................................................................................................

Capital Requirements........................................................................................................................

MARKET FEASIBILITY...............................................................................................................

7p’s....................................................................................................................................................

Conclusion........................................................................................................................................

Bibliography..............................................................................................................................................

Figure 1Figure 2...........................................................................................................................................

6|
Page
Figure 4......................................................................................................................................................

Executive summary

AS we all have seen number of cafe in our area . But my project works on providing delicious

food along with table of games ,where they can enjoy their meal and have lots and lots of

fun playing chess, carrom, pool, UNO, ludo, puzzle. solving puzzle by customers will be

rewarded by exclusive luxarea offers .winners will be hamperd as this will create an

excitment,crazziness among the customers. People go out to enjoy ,hangout with

friends ,family . somewhere they miss their childhood games and are not able to freshnup

their old memories but these all can be very nicely be available to my all age group

customers in Luxarea lounge .As playing games sharpen ull the mind helps kid to explore and

expand their view of angle.

7|
Page
Figure 1Figure 2

DESIPTION OF BUSINESS IDEA

My Project Luxarea lounge will be located in kanpur near metro citiy . As The project want

to explore the city and take it to higher level .The luxarea lounge providing the customers

food with fun .

Food with fun here relates with providing a [Link] ludo, chess, carrom ,UNO, play toys

for kids and many more indoor games which people desire to play or are missing them a lot

because for students , youth , friends are not able to meet in such places where they can have

fun , food and recall their childhood memories by playing such games

Interior design :Low-tempo music, dim lights, and warm colors all invite customers to relax,

linger, and order dessert, coffee, or an extra glass of drink. You can encourage this behavior

8|
Page
even further with seats that will keep patrons supported and comfortable over a long period of

[Link] the other hand, if you’ve ever noticed that fast-food restaurants have chairs that are

just shy of comfortable, you can rest assured that this is deliberate, as it encourages fast

turnover.

MENU

BREAKFAST

Oatmeal Almond Milk with Oranges…………………………..189

Apple Cinnamon Smoothie…………………………………….149

Tomato Poha……………………………………………………129

Curd Upma………………………………………………………119

Muesli…………………………………………………………….129

Bread Upma……………………………………………………..120

Vegetable Cheese Grilled Sandwich……………………………...149

Paneer sandwitch………………………………………………179

Paneer tikka sandwitch………………………………………..199

Veg sandwitch…………………………………………………..99

Sweet corn………………………………………………………99

9|
Page
COFFEE

Black Coffee…………………………………………………….49

Espresso ……….………………………………………………..99

Double Espresso ………………………………………………119

Macchiato. ..............................................................................149

Caffe Mocha. ..........................................................................179

Americano. ............................................................................129

Velvet Vanilla Latte……….......................................................199

Cappuccino.………….…………………………………………149

TEA

Black tea………………………………………………………...35

Green tea ……………………………………………………….50

Special ross merry tea…………………………………………60

Masala tea………………………………………………………50

Special lemon grass tea ………………………………………60

Special tulsi tea…………………………………………………50

Lemon tea……………………………………………………….45

10 |
Page
Ginger tea ………………………………………………………45

TIKKAS

Mushroom Tikka………………………………………………159

Achari Paneer Tikka…………………………………………...189

Tandoori Aloo Tikka……………………………………………129

Idli Tikka………………………………………………………...145

Malai Paneer……………………………………………………189

CHAAP

Afghani Chap……………………………………………………179

MalaiChaap…………………………………………………….189

Pudina Chaap……………………………………………………189

Stuff Chaap………………………………………………………199

Masala Chaap…………………………………………………….179

Chur-churChaap…………………………………………………..189

AchaariChaap……………………………………………………..179

Tandoori Chaap…………………………………………………..199

SHAKES / BEVERAGES

11 |
Page
Milkshake………………………………………………………….129

Strawberry shake…………………………………………………..149

Chocolate shake……………………………………………………179

Oreo shake………………………………………………………….179

Kit kat shake……………………………………………………….179

Kiwi shake…………………………………………………………189

Banana shake……………………………………………………….149

Cold drink with Ice-cream ………………………………………….149

Cold Coffee with Ice-cream…………………………………………179

Soft drinks (Any)……………………………………………………...49

STREET FOOD ITEMS

Aloo Chaat…………………………………………………………..99

Samosa………………………………………………………………30

PaniPuri…………………………………………………………….30

RagdaPattice………………………………………………………...40

Raj kachori …………………………………………………………..79

Chola bhatura…………………………………………………………79

12 |
Page
Veg biryani……………………………………………………………119

Momos………………………………………………………………...80

Spring roll …………………………………………………………….70

Cigar Roll……………………………………………………………...80

Plain dosa………………………………………………………………60

Masala dosa……………………………………………………………80

Paneer dosa………………………………………………………...…100

Idlisambher…………………………………………………………...60

Pav bhaji………………………………………………………………80

Fried rice………………………………………………………………99

Chilly Manchurian……………………………………………………120

Chilly paneer …………………………………………………………135

Honey chilly potato…………………………………………………...10

CHOICE OF PASTA

Penne...............................................................................................50

Ravioli. ............................................................................................60

Linguine. ........ .................................................................................70

13 |
Page
Rigatoni. ...........................................................................................70

Farfalle..............................................................................................80

Fusilli. ...............................................................................................80

Spaghetti. ………………………………………………………….….90

CHOICE OF PASTA SAUCE

Creamy pesto………………………………………………………100

Al fungi pasta………………………………………………………100

Fettuccine …………………………………………………………..110

Thai spicy coconut…………………………………………………..115

Aglio olio……………………………………………………………120

Arrabiata……………………………………………………………120

White sauce …………………………………………………………125

Red sauce ……………………………………………………………125

Pink sauce ……………………………………………………………130

Green sauce ………………………………………………………….130

CHAPATTIS /PARATHAS

Tawa roti ……………………………………………………………15

14 |
Page
Naan …………………………………………………………………25

Butter naan …………………………………………………………...30

Tandoor naan ………………………………………………………..20

Aloo Paratha………………………………………………………….45

Punjabi Aloo Paratha …………………………………………………50

Lachha Paratha……………………………………………………….25

Stuffed Spinach Paratha………………………………………………35

Three Grain Paratha ( Gluten Free Recipe)…………………………..45

Green Peas Paratha……………………………………………………60

VEGETABLES

Paneer Butter Masala. …………….................................................220

Kadai Paneer. ………………………………..................…………245

Malai Kofta. .................................................................................225

Palak Paneer. .................................................................................220

Chilli Paneer. .................................................................................200

Paneer Lababdar. ..........................................................................245

Paneer Tikka. .................................................................................245

15 |
Page
Handi paneer……………………………………………..................200

Mix Veg.........................................................................................180

Dal

Dal tadka …………………………………………………………….180

Dal fry ……………………………………………………………….200

Dal makhani………....……………………………………………….220

DESSERT

Pastries..................……………………………………………………..50

Bread butter pudding…………………………………………………….70

cup cake………….............……………………………………………..35

Custard.......……………………………………………………………...45

Frozen …………………………………………………..........................55

Sizzler ………………………………………………………..…………55

WATER

Mineral water……………………………………………..MRP

Black water ………………………………………………MRP

16 |
Page
GAMES

Ludo ……………………………………………………………..70

Chess……………………………………………………………..70

Carrom …………………………………………………………..80

Pool ………………………………………………………………100

UNO………………………………………………………………80

Pictionary…………………………………………………………80

Scrable…………………………………………………………….80

INTRODUCTION

There are restaurants in almost every street, which means that you have the

disadvantage of not being original. But you can always take back the wheel

by incorporating something into your restaurant’s concept to make you stand

out from all of your competitors.

In Kanpur degree of tempreture is moderate . people of kanpur love to have

tea coffee and all different sortsof food items .People love to explore their

17 |
Page
city . best place for bloggers, Youth ,kids partners family as all age groups

peoples .

Importance and Relevance of Business Plan

my business in my city as well as outside the city . I want to introduce my

business of opening a lounge “LUXAREA” providing my customers food

with fun like ludo, chess, carrom ,UNO ,play toys for kids and many more

indoor games which people desire to play or are missing them a lot because for

students , youth , friends are not able to meet in such places where they can have

fun , food and recall their childhood memories by playing such games.

Studies have shown that playing games regularly may increase gray matter in

the brain and boost brain connectivity. (Gray matter is associated with muscle

control, memories, perception, and spatial navigation.)Improves problem-

solving skills and logic. Increased hand-to-eye coordination. Greater multi-

tasking ability. Faster and more accurate decision-making.

The climate in Kanpur is warm and temperate. When compared with winter, the

summers have much more rainfall. , so people love to take coffee tea ice ceam

18 |
Page
and all other sorts of goods . And now the idea of lounge came in my mind.

Adding indoor games , for kids ,youngsters,friends, partners,family.

FEASIBILITY ANALYSIS
Concept Testing

Self-funding – If you have enough money in the bank, then congrats, you have

crossed the first hurdle of opening a restaurant. It is also a good idea to open a

restaurant in partnerships, as it reduces the risks of investment.

Loan- You can take a loan to fulfill your restaurant dream. However, securing a

loan from a bank may include hassles as they look for collateral or someone who

can underwrite the loan.

Food Costs- Food cost is the cost of all the raw materials used in preparing a

dish. Ideally, the food cost should be around 30% of your menu price. You

should finalize the vendors for sourcing the raw materials beforehand to ensure a

smooth supply of stock ingredients.

Labor Costs – Labor cost is the second most important restaurant cost that .adds

up to the expenditures while opening a restaurant. We have discussed the

manpower you need to start a restaurant in detail, ahead.

19 |
Page
Overhead Costs– Overhead costs are the other expenses that are not related to

food or labor. These include:

Rent- The rent covers a significant part of your restaurant costs, and is

profoundly affected by the location of the restaurant. However, the rent should

never exceed 10% of your total revenues.

Interiors– You can decide on the interiors based on your restaurant concept and

theme, and your budget.

Kitchen equipment- Purchasing the right quality equipment may seem heavy

on the pockets, but they always recover their costs in the long run. Know about

the various types of essential equipment without which you cannot run a

successful restaurant

Usability testing
Product : The luxarea will be providing unique feature of gaming,

food ,fun ,photogenic area or corner , family sitting ,games for all

youngsters , partners ,friends .

20 |
Page
INDUSTRY AND MARKET FEASIBILITY

Figure 3

Target marketing: Your target market is the group of consumers – in this case, diners – whom

you will aim to attract. They are people who are most likely to buy what you're selling. The

target customer of my restaurant is all age group of people who want to spend quality time

outside their house land can recall or fresh n up their childhood memories

Target Industry Attractiveness

This will help you identify opportunities and threats in the industry that

may affect your profitability.

Demography: The next step is to understand the local market area

demographic and economic statistics. This will help you determine the

21 |
Page
restaurant sales potential of the market area that your restaurant plans to

serve.

Concept: It is important to decide the target audience for your restaurant.

So understanding the customer preferences is essential in developing an

appropriate concept.  If you are going to open a Quick Service

Restaurant  (QSR), you have to focus on the younger generations and their

food habits. On the other hand if you want to open a full-fledged dining

restaurant, you have to create an ambience so as to attract not only the

youth but also families. So it is concept that distinguishes your restaurant

from others in the market area and attracts particular customer groups.

Study your competitors: The existing market area restaurants can help

you analyze demand and market opportunities. You must assess their

competitive strengths and weaknesses and learn from their successes and

failures. So first identify the number of restaurants in your market area.

Second identify restaurants that appeal to the types of customers which

you plan to serve. Third, you should identify all the other restaurants

located in your immediate area because they will influence your business.

Answers to questions, like how they are categorising their service; what

22 |
Page
type of food are they offering, etc. – will also give you a clear picture on

how sustain your restaurant in this economically struggling society.

Location: This is very critical for your restaurant because it affects your

ability to draw customers. You must ensure that your restaurant is visible,

accessible, convenient and attractive to your market. Your location and

concept must complement each other and the site is chosen depending on

market factors and not low price. A good location itself draws a greater

customer.

Restaurant size: Size is another important factor to be considered before

starting your restaurant. You need to know the exact number of people

residing near your restaurant  so as to make the seating arrangements.

Compare: Start comparing your restaurant with other successful

restaurants in the market on certain points – what products are they using;

how much money they are charging for a simple lunch order ; is their

quality better than yours; Is their service faster than yours and; what

reputation have they created in the restaurant market.

It is very important to analyse the market very carefully in addition to the

customers demand. Once properly executed, your restaurant surely stand

strong to compete in the industry.

23 |
Page
Pestle analysis

Figure 4

Political factors include government attitude to employment,

consumer protection, theenvironment, taxation, trade

restrictions, societal reforms, as well as the burden of

bureaucracyand the level of corruption. Nowadays, the

development of government bodies and the growth ofglobal

24 |
Page
 trade and multinational organization can affect the business

indirectly.

Socio-cultural factors include demographics, population,

employment, income, education andcareer trends, social and

cultural conventions. These changes can be subtle and hard to

identify.

Technological factors include the development of technology

in manufacture and [Link] in technology

happens more and more frequently. LUXAREA will require

to keep up withte technology or face the risk of new entrants

and competitors.

Environmental factors include infrastructures, energy

availability and cost, and the ecologicalconsequences of

production processes.

Legal factors include current and impending legislation

that may affect the industry. Similar toeconomic and political

25 |
Page
 factors, businesses should also consider legal aspects from

other countriessince they may affect the operation.

As per Food And Safety Standard Act 2006, it is mandatory

for all eateries in India to obtain and

FBO ( FOOD BUSINESS OPERATOR) License from Food

Safety And Standards Authority Of

India for the purpose of ensuring the quality of food for the

benefit of public health. Luxareawill make sure to follow all

legalities and poses the license and patents. Technology in

lounge is needed for billing purpose, for menu that people

will scan the menu bar code

• There will be desktop which will show the request by the customers and

table number.

• The staff can easily manage the request and deliver the fresh food right

to the table to the right customer.

26 |
Page
 • This system can reduce the confusions and will provide better user

experience.

• Sometimes it happens that the tables get booked soon during festive

seasons therefore user can make advance booking on visiting my food

page on instagramwhatsapp prior 1 hour booking before visiting the

lounge

• It saves user time looking out for restaurants.

• The system generates online bill for requested table.

ORGANIZATIONAL FEASIBILITY
Resource Sufficiency
Accountant. An accountant will help you calculate your assets, liabilities,

and capital account entries. He will also be tasked with documenting your

financial transactions and recommending financial actions by analyzing your

accounting options. He will summarize your current financial status in a

more comprehensible way and can substantiate your financial transactions.

You may also see quality plan examples .

Attorney. Businesses always include legal documents and this may be a

matter you have no sufficient knowledge in. An attorney can help you with

that. He can also aid should you have any legal disputes and taxation issues.

27 |
Page
 He can help you negotiate your case to a court and help you preserve your

intellectual property if the need arises.

Designer. An important key to succeed in this platform is to develop a

human-centered approach. A business designer is an expert in these things,

and he will help take your business toward innovation. He will be assigned

with concocting principles and practices that can help you develop a

competitive advantage. You may also like scope management plan

examples.

General Contractor. A general contractor is responsible for providing all of

the material, labor, and equipment that will be necessary in the  construction

of your project. Basically, where the accountant, attorney, and designer are

hired for mental work, your contractor will do all the physical ones for you.

• Public Relations. Managing a business is already a handful. You don’t need

to think about your publicity and image on top of it all if you have a PR or

marketing team. Leave it to them to understand your clients, and make sure

that their needs and expectations are met so that they become more than just

a one-time customer but a regular patron.

28 |
Page
HUMAN RESOURCE EXPENSES:
NUMBER OF STAFF AND THEIR SALARIES

Sales No. of EMP SALARY OF EMP

Chef 4 48,000
Manager 1 25000
Waiters 2 16000
Claning staff 1 5000
Total amount 94,000

OTHEREXPENSES

EXPENSES
ELECTRICITY 50000
RAW MATERAIL GOOD 200000
INTERIOR 300000
MACHINES 200000
LICENCE AND PETENT 300000

29 |
Page
 GAMES 90000
FINANCIAL SUPPORT RESEVE 5,850,000
FOR 3 MONTHS
TOTAL 1,950,000

FINANCIAL FEASIBILITY
Further into the business plan, a thorough financial

analysisshould be conducted. At the early stageof a businessidea,

a board financial analysisis sufficient.

Capital Requirements
A business requires capital to purchase assets, acquire required

resources and operate. Capitalexists in many forms such as

equipment, office, cash, and inventory. New ventures need

todetermine how much capital they need to start and run the

business in the first year.

For the initial starting of the LUXAREA the amount of capital

that is required to be invested in is 80-90LAC rupees.

30 |
Page
 When capital requirements are identified, entrepreneurs need to

define the sources of capital. Thereare many sources for capital,

but they can be classified into equity capital and debt capital.

Equitycapital represents owners’ personal investment in the

[Link] the LUXAREA equity capital isbeing invested in

the form of:

• Family funds worth 20Lac

• Personal Savings worth 10Lac.

Debt capital refers to the wealth that an entrepreneur borrows.

Debts need to be paid back withinterest.

For the LUXAREA debt capital being invested is:

• A bank loan worth 10Lac rupees which is a personal loan from

a non-bankingfinancial institution.

• A gold loan worth 5lac rupees from muthoot finance.

While debt capital allows the entrepreneur to keep ownership, it

is considered a liability.

31 |
Page
MARKET FEASIBILITY

Figure

7p’s
1. Product

Product refers to the object or service you’ll sell to customers. For your food

delivery service, the product is your menu. Your dine-in menu can be different

from your delivery menu. For example, you may be serving ice cream to dine-in

customers, but you may not want to deliver it, considering the logistical issues

involved. 

You can specialize in a particular type of cuisine—Italian, Chinese, Thai, or

Indian—to position your business uniquely. Quality products are another must-

have, so ensure that you follow food safety procedures and your products meet

hygiene standards, such as the FDA’s Food Code.  

32 |
Page
 Delivery is the service you’ll be offering along with your menu (the product).

Ensure that deliveries are on time and done with utmost courtesy. Use food

delivery applications and GPS tracking solutions to improve the delivery

experience for customers. 

2. Price

The core components of your pricing structure will primarily include:

• Menu item price: Price of each food item on your menu.

• Packaging fee: Fee charged for packaging orders.

• Taxes: Applicable sales and other taxes based on local rules.

• Delivery fee: Fee charged for delivering orders.

While deciding on pricing, ensure that your business has a healthy profit margin,

but don’t forget to factor in competitors’ prices. Review your prices regularly or

when market conditions or supply chain costs change.

Use pricing optimization tools to determine how much discount you can afford

and to plan special offers and loyalty initiatives. Regularly analyze competitors’

pricing strategies to position yourself better.

3. Place

33 |
Page
Place refers to the channel through which you’ll sell your product. It can be a

website; mobile app; phone call; or text, WhatsApp, or social media message.

Determine which channel(s) you’ll be able to invest in and proceed accordingly. 

Taking customer orders via WhatsApp or voice calls is the least expensive

means to get started, especially if you intend to begin your delivery service

immediately. 

You can also choose to build your delivery website and mobile app. These

channels will allow you to showcase menu items and receive online payments

using point-of-sale (POS) apps. Ensure that your brand logo and colors are

highlighted across the website and app and that both have an uncluttered and

easily navigable interface. 

Use these DIY website and application builder apps to build a website or mobile

app yourself. You can also use food delivery software to set up online delivery

for your restaurant. If budget isn’t a concern, consider listing your restaurant on

third-party food delivery platforms, such as Uber Eats or DoorDash, to increase

reach and visibility.

4. Promotion

34 |
Page
Promotion includes all the activities involved in marketing your products and

services. Email marketing, social media marketing, pamphlets, hoardings,

participation in events, etc., are some common methods to promote your food

delivery service.

Content marketing is another area you should focus on to promote your

business. Optimize website content with relevant keywords, such as “order

online” and “food delivery,” to rank higher on search pages and attract more

customers. Maintain a restaurant blog where you can feature your specials, share

unique recipes, announce big changes to your restaurant, etc. 

Use analytics tools to identity communication channels used most frequently by

customers. Connect with your customers regularly, and ensure consistent

messaging across marketing initiatives. Train your delivery personnel to handle

customers politely. Their punctuality and behavior toward customers also help

promote your business.

5. Process

Process covers the business operations of your food delivery service. You must

clearly outline your process flow and ensure that every task has been accounted

for. For example, you must have provisions for removing out-of-stock items,

35 |
Page
processing refunds, identifying customer locations outside of your delivery zone,

etc.

Having well-defined processes helps identify bottlenecks and determine which

tasks can be automated or need manual intervention. 

Figure

6. Physical evidence

Physical evidence refers to the tangible and intangible elements customers come

across when interacting with your business. 

36 |
Page
Restaurant building, seating, and ambiance are the physical evidence for your

dine-in restaurant. For your food delivery service, evidence will include your

website or mobile app. An easily navigable website or mobile app that is well

designed, loads quickly, and supports multiple payment options will help create

a positive impression on your customers.

Packaging is another physical evidence. Distinct packaging colors or innovative

packaging methods, such as using reusable or organic materials, will make your

brand stand out. Your delivery personnel’s uniform is also physical evidence. It

can make your brand colors/logo stand out even at a crowded traffic signal.

7. People

People or human resources are your most valuable asset. Their manners,

attitude, hospitality, and other traits will be matched/associated with those of

your brand. Thus, they play a vital role in enhancing customers’ experience.

Train your employees, including delivery staff, customer service representatives,

chefs, marketers, and salespersons, so they represent your brand well.

Now that your dine-in restaurant may be operating at less capacity, consider

realigning employee roles. For instance, your receptionist could take on some

37 |
Page
delivery responsibilities. Depending on demand, you can also consider hiring

part-time or contractual staff.

Conclusion

AS we all have seen number of cafe in our area. But my project works on providing delicious

food along with table of games, where they can enjoy their meal and have lots and lots of

fun playing chess, carrom, pool, UNO, Ludo, puzzle. solving puzzle by customers will be

rewarded by exclusive lux area offers. winners will be hampered as this will create an

excitement, craziness among the customers. People go out to enjoy, hangout with friends,

family. somewhere they miss their childhood games and are not able to fresh up their old

memories but these all can be very nicely be available to my all age group customers in

Luxarea lounge .As playing games sharpen all the mind helps kid to explore and expand their

view of angle.

38 |
Page
Bibliography
Carthy, E. (2021, february 18). Retrieved from ASSEMBLO: [Link]
the-7-ps-of-marketing/

39 |
Page